lumicero/recipes-ing2inst huggingface dataset:
Title: Peppermint Swirl Cupcakes
Ingredients:
- 1 2/3 self-raising flour
- 125 butter
- 2/3 milk
- 1/3 sugar
- 2 eggs
- 3
Instructions:
1. preheat oven to 180 degrees celcius
2. melt butter in small saucepan over low heat until almost all of the butter is melted. take off heat and allow the rest of the butter to melt in radiant heat. cool for 5 minute.
3. whisk eggs and milk in a medium bowl until well combined and frothy. add butter. whisk well.
4. combine flour and sugar in a large bowl and make a well in the centre. add egg mixture. mix until very well combined and smooth so there is no flour/sugar lumps
5. wash medium egg bowl well and dry.
6. pour 1/4 to 1/3 of the batter into the medium bowl and add peppermint essence and green food dye. mix well.
7. spray 12 hole cupcake tin with a little cooking oil or put cases in the tin.
8. spoon plain batter into cupcake tins or cases. spoon even amounts of peppermint batter into cases on top of plain batter.
9. use a skewer to gently mix the peppermint and the plain batter. DO NOT OVER MIX!
10. bake for 12 -15 minutes or until cupcakes have risen and plain parts are a light golden brown
11. leave cupcakes to cool then turn out on a wire rack. top with whatever you want.
12. relax and enjoy!
Title: Ellie's Cranberry Pecan Cookies
Ingredients:
- 2/3 flour
- 2/3 oatmeal
- 1/2 baking soda
- 1/2 salt
- 2/3 sugar
- 2/3 light brown sugar
- 3/4 unsalted butter
- 1 egg
- 1 vanilla
- 2 pecans
- 2/3 dried cranberries
Instructions:
1. Combine flour, oatmeal, soda and salt in a small bowl.
2. Cream butter and sugars together in a large bowl.
3. Add eggs and vanilla and beat until fluffy.
4. Add flour mixture.
5. Fold in cranberries and pecans.
6. Line a baking sheet with parchment paper (or spray with non stick spray) and form dough into balls, spaced about 2-3 inches apart.
7. Bake 10-12 minutes at 350.
8. Cool on wax paper. Store in refrigerator for best serving results.
9. (Have faith if they appear to melt into each other while baking -- Simply cut out original shapes with a knife or spatula while cooling.).
Title: Chocolate-covered Cherry Cupcakes
Ingredients:
- 1 all-purpose flour
- 1/3 butter
- 1/3 granulated sugar
- 3/4 baking powder
- 1 baking soda
- 1/4 salt
- 1/4 egg
- 1 vanilla extract
- 1 milk
- 1/2 maraschino cherries
- 2 cream cheese
- 12 butter
- 4 margarine
- 1/4 maraschino cherry juice
- 2 confectioners' sugar
- 2 maraschino cherry
- 1
Instructions:
1. Heat oven to 350°F.
2. Line 12 regular-size (2 1/2-in. diameter) muffin cups with paper or foil liners.
3. Whisk flour and cocoa powder in a small bowl until blended; set aside.
4. In a large bowl, beat butter, sugar, baking powder, baking soda and salt with a mixer on high speed 2 minutes or until well blended.
5. Add egg and vanilla; beat 2 minutes or until fluffy.
6. Reduce mixer speed to low; beat in milk (batter will look curdled), then the flour mixture just until blended.
7. Spoon evenly into lined muffin cups Place a square of chocolate in center of each cupcake.
8. Top with a cherry and another square of chocolate.
9. Bake 18 to 20 minutes until a pick inserted off center comes out clean.
10. Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool com-pletely (cupcakes will sink in center).
11. Frosting: Beat cream cheese, but-ter and cherry juice in a medium bowl with mixer on high speed until blend-ed and smooth.
12. Reduce speed to low; beat in confectioners' sugar.
13. Refriger-ate 15 minutes or until firm enough to spread.
14. Frost cupcakes.
15. To garnish: Top each cupcake with 1 or 2 cherries.
16. Melt chocolate bar and scrape into a ziptop bag.
17. Cut a tip off a corner of bag; drizzle chocolate over half or all the cupcakes.
18. Cover and refrigerate until serving or up to 1 day.
Title: Strawberry Angel Food Dessert
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 3 water
- 4 1/2 strawberry
- 1 Cool Whip
- 1
Instructions:
1. Prepare angel food cake according to directions given on box.
2. Once cooled completely, remove from pan and tear up into bite sized pieces.
3. Place them into a 9 x 13' pan.
4. Dissolve jello in the boiling water, which should take about a minute.
5. Put the jello in the fridge until it has a pudding-like consistency.
6. This should take about 1 hour to 1 1/2.
7. Add the strawberries into the jello and pour over the cake pieces.
8. If you want, you can spread the Cool Whip over the top.
9. Refrigerate at least 3 hours or until set.
10. Serve, and enjoy!
Title: Lemon Custards
Ingredients:
- 2/3 sugar
- 7 fresh lemon rind
- 1 heavy cream
- 1 1/2 fresh lemon juice
- 1/4 nutmeg
- 1/4
Instructions:
1. Preheat oven to 325 degrees.
2. Place 4 custard cups in medium baking pan.
3. Whisk together sugar, egg yolks and lemon rind in a large bowl.
4. Whisk in cream, lemon juice and nutmeg.
5. Divide equally among cups.
6. Add enough hot water to pan to come halfway up sides of cups.
7. Bake with rack positioned in center of oven until custard is set around edges, but still moves slightly in center when gently shaken, about 55 minutes.
8. Transfer cups to rack and cool slightly.
9. Cover and chill until cold for at least 8 hours.
10. Serve topped with whipped cream.
Title: Even Healthier Chocolate Chip Cookies/Muffinish
Ingredients:
- 2 flour
- 1 brown sugar
- 1 granulated sugar
- 2 -3 cinnamon
- 1/4 applesauce
- 3 baking soda
- 1 salt
- 1 vanilla
- 2 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 375.
2. Add all ingredients into a bowl and mix until doughy. (Add chocolate chips after you mix all the others).
3. If it is a little, "chewy," add molasses until you get the desired texture.
4. Place on baking sheet and put into oven for 11 minutes.
Title: Creamy Rice Pudding Layered With Berries
Ingredients:
- 2 short-grain rice
- 1 medium grain rice
- 2 sweetened condensed milk
- 1/4 water
- 1/2 ground cinnamon
- 2 vanilla extract
- 1/2 raisins
- 1/2 - 2/3 half-and-half cream
- 1 frozen unsweetened raspberries
- frozen unsweetened strawberries
- ground nutmeg
- non-dairy whipped topping
- ground cinnamon
- mint sprig
Instructions:
1. In a large saucepan, combine condesed milk, egg yolks, water and cinnamon.
2. Over medium heat, cook and stir until mixtures thickens slightly, 10-15 minutes.
3. Remove from heat; add cooked rice, raisins(totally optional) and vanilla.
4. Let cool at room temperature and chill thoroughly in refrigerator (for at least 2-3 hours).
5. As the pudding chills, it will thicken.
6. After a few hours in the refrigerator it will be quite thick, and probably no longer loose enough to be called "creamy.".
7. Just before serving stir in as much as 1/2 to 2/3 cups of whole milk, half-&-half, or cream.
8. To prepare: spoon two heaping tablespoons of rice pudding into bottom of each glass.
9. Add four to six berries, depending on size, to form a single layer.
10. Top with a few almonds.
11. Continue alternating rice and fruit and almonds until glass or cup is filled.
12. Sprinkle with ground cinnamon or ground nutmeg, ground fine sliced or slivered almonds, whipped cream or non-dairy whipped topping, if desired.
13. Garnish with a sprig of mint when ready to serve.(Only use at the last minute because if placed in refrigerator for any amount of type, it will get all wilted.).
14. Enjoy!
Title: Fire Baked Bananas
Ingredients:
- 2 bananas
- 1 Amarula cream liqueur
- 2 walnuts
- 8 honey
- 8
- 1
Instructions:
1. Heat up the bar-b-que grill.
2. Whip the cream until stiff peaks are formed.
3. Fold the Amarula Liqueur into the mixture.
4. Cover and refrigerate until needed.
5. Over medium coals place the bananas, still in peel, onto the grill.
6. Heat bananas until the peel turns black.
7. Remove the bananas from the grill and split the skin of the banana open.
8. In a saucepan, melt the chocolate over medium heat.
9. Once melted, add the walnuts and honey stirring constantly.
10. Pour chocolate sauce over bananas and top with whipped cream mixture.
Title: Gingernut Biscuits
Ingredients:
- 200 butter
- 1 sugar
- 1 golden syrup
- 3 flour
- 1 ground ginger
- 1 baking soda
Instructions:
1. Pre heat oven to 350°F (180°C).
2. Cream the butter and the sugar.
3. Add the golden syrup and the dry ingredients.
4. Mix everything together and roll into little balls. Put onto a greased baking tray, pressing the balls down very slightly with a fork.
5. Bake at 350°F and 180°C for 15 minutes.
6. Cool on a wire rack and keep in an airtight container once cold.
Title: Decadent Holiday Chocolate Torte
Ingredients:
- 3 eggs
- 1/8 cream of tartar
- 1 1/2 sugar
- 1 butter
- 1 margarine
- 2 vanilla extract
- 1/2 all-purpose flour
- 1/2 water
- 1/4 pecans
- 1
Instructions:
1. Heat oven to 350°F Line bottom and sides of 9-inch springform pan with foil; grease foil.
2. In small bowl, beat egg whites and cream of tartar until soft peaks form. In large bowl, beat egg yolks, sugar, melted butter and vanilla until well blended. Add flour, cocoa and water; stir in pecans. Gradually fold reserved egg white mixture into chocolate mixture; spread into prepared pan.
3. Bake 45 to 55 minutes or until firm to touch; cool completely in pan on wire rack. Invert onto serving plate; remove foil. Cover; refrigerate. Prepare SEMI-SWEET GLAZE. Spread top and sides of torte with prepared glaze. Cover; refrigerate. Garnish top of torte as desired.
4. SEMI-SWEET GLAZE: In a small bowl, place 1 cup Hershey's semi-sweet chips and 1/3 cup whipping cream. Microwave at HIGH (100%) 30 seconds; stir until smooth. Use immediately.
Title: 4-Ingredient Cherry Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 cherry pie filling
- 1 margarine
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a 9x13 pan with non-stick cooking spray.
3. Dump the crushed pineapple (juice and all) into bottom of pan; make sure it is evenly spread on bottom.
4. Dump the cherry pie filling on top of the pineapple; make sure it is evenly spread on top.
5. Dump the dry cake mix over the top, spreading evenly across the top.
6. Melt the margarine in microwave (or stove top if you prefer).
7. Using a large serving spoon, evenly put melted margarine over top of dry cake mix, making sure it goes clear to the edge and the dry cake mix is covered. (You may not have to use all of the margarine. I just melt that much so that I will have extra in case I have trouble spreading it).
8. Bake for 60 minutes at 350 degrees Fahrenheit.
9. Check it often toward the end of cooking because it should only be golden brown and it is easy to get it too brown.
Title: Delightful Strawberry Dessert
Ingredients:
- 3 sugar
- 1 1/2 cream of tartar
- 3/4 flaked coconut
- 1/2 pecans
- 1/2 unflavored gelatin
- 1/2 fresh strawberries
- 2
- 1/2
- 1
Instructions:
1. In a mixing bowl, beat egg whites until soft peaks form.
2. Gradually add 1 cup sugar and cream of tartar; beating until stiff peaks form.
3. Gently fold in crumbs, coconut and pecans.
4. Spread onto the bottom and up the sides of a 9-in. pie plate.
5. Bake at 375 for 20-22 minutes or until lightly browned.
6. Cool completely.
7. In a mixing bowl, beat cream, gelatin and remaining sugar until stiff peaks form.
8. Fold in strawberries; pour into shell.
9. Refrigerate for 2 hours.
Title: Cream Crowdie
Ingredients:
- 3 raspberry pie filling
- 1 heavy whipping cream
- 1/2 honey
- 1/2 oats
Instructions:
1. Place oatmeal in a small pan. Stir over low heat five minutes or until lightly toasted. Remove from heat; cool completely.
2. Whip cream in a small mixing bowl until soft peaks form.
3. Add honey and beat just until combined. Fold cooled toasted oats into the cream mixture using a metal spoon.
4. Layer the cream and raspberry in a dessert glasses, ending with the cream.
5. Refrigerate for 2 hours. Serve sprinkled with toasted oats.
Title: Pomegranate Cream Icing
Ingredients:
- 1/2 pomegranate syrup
- 1/4 cream cheese
- 1/2 butter
- 4 powdered sugar
Instructions:
1. In an electric mixer, beat the butter until soft, add the cream cheese and beat together until creamy. Gradually add the powdered sugar, until the mixture is is grainy, like breadcrumbs.
2. Slowly add the pomegranate syrup and beat the mixture on high for about a minute and a half, until everything is smooth, creamy and fully incorporated. Refrigerate until needed, keep leftovers sealed and refrigerated.
Title: New England Lumberjack Cookies
Ingredients:
- 1 sugar
- 1 shortening
- 1 dark molasses
- 2 eggs
- 4 all-purpose flour
- 1 baking soda
- 1 salt
- 2 cinnamon
- 1 ginger
Instructions:
1. Preheat oven to 350°F.
2. Cream together the sugar and shortening.
3. Add molasses and eggs.
4. Mix well. Sift together the dry ingredients and stir.
5. Put 1/4 cup sugar in a small bowl.
6. Dip fingers into the sugar, then pinch off a piece of dough and roll into a 1-1/2-inch ball.
7. Place dough balls on greased cookie sheet about 3 inches apart.
8. Bake for 12 to 15 minutes. The dough will keep for a week or more in the refrigerator.
Title: Bizcochitos (Mexican Anise Cookies)
Ingredients:
- 5 margarine
- 3/4 sugar
- 2 sugar
- 1 egg
- 1 vanilla extract
- 1 3/4 cake flour
- 2 anise seed
- 1 baking powder
- 1/8 salt
- 1/2 ground cinnamon
Instructions:
1. Cream margarine; gradually add 3/4 cup sugar, beating at medium speed of a mixer until light and fluffy. Add egg and vanilla; beat well. Combine cake flour, aniseed, baking powder, and salt; add to creamed mixture, stirring until well-blended. Divide dough in half; shape each portion into a ball, and wrap each in plastic wrap. Freeze 40 minutes.
2. Preheat oven to 350 d F. Remove one portion of dough from freezer; remove plastic wrap. Roll dough to a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cutter. Place on baking sheets. Combine 2 teaspoons sugar and cinnamon; sprinkle over cookies. Bake at 350 d F for 10 minutes. Remove from baking sheets immediately; cool on wire racks. Repeat procedure with remaining portion of dough. Store in an airtight container.
3. Note: Time does not include chill time of dough.
Title: Orange Ooze Cupcakes - B-S
Ingredients:
- 8 cream cheese
- 1 egg
- 1/3 sugar
- 6 Splenda granular
- 3 flour
- 2 white sugar
- 1/2 baking soda
- 2 salt
- 1/2 water
- 2 cider vinegar
- 1/2 vanilla
- 2
Instructions:
1. Preheat oven to 350ºF. Line muffin tins with paper cupcake liners.
2. In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar.
3. Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring, if necessary, to reach desired shade.
4. Use wooden spoon to stir in chocolate chips; set filling aside.
5. In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside.
6. In second small mixing bowl, combine water, vegetable oil, vinegar and vanilla.
7. Add contents of small mixing bowl(liquids) to large mixing bowl and stir with wooden spoon to combine.
8. Fll cupcake liners half full with batter, then place 1 teaspoon filling inenter of each. (Try not to get filling near edges of batter).
9. As cupcake bakes, the batter will rise to surround the filling.
10. Bake approximately 25 minutes or until cupcakes test done.
11. If desired, frost with orange icing or just let the orange filling ooze out as a surprise.
Title: Danish Red Berry Pudding With Cream
Ingredients:
- 1 1/2 water
- 3 sugar
- 1 cornstarch
- 1/4 heavy cream
- 1
Instructions:
1. Clean the fruit well; chop rhubarb, if using, into 1-inch pieces. Place into a nonreactive saucepan and cover with 3 cups water. Simmer over medium low heat until the fruit falls apart. Remove from heat and strain juice through cheesecloth or a fine-meshed sieve; dispose of the pulp and seeds.
2. Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved corn starch liquid to thicken. Stir the mixture constantly until it begins to gel to the consistency of a heavy syrup. Remove from heat, pour into individual serving bowls, cover with plastic wrap, and refrigerate for at least two hours
3. Serve chilled with either plain or whipped cream.
Title: Monkey Balls! No Banana Macadamia Balls
Ingredients:
- 1 powdered sugar
- 3 Karo light corn syrup
- 12
- 1
- 1/4
Instructions:
1. Place nut and wafers into a food processor and process till fine. Add rest of ingredients and process till all well combined.
2. Shape into 1 inch balls pressing to mold them.
3. Roll in sugar.
Title: Super Special Special K Bars
Ingredients:
- 3 peanut butter
- 3/4 light corn syrup
- 1/2 sugar
- 1/2
Instructions:
1. Prepare a 9x9 baking dish with a light coating of butter or cooking spray.
2. In a large saucepan, mix together peanut butter, corn syrup and sugar.
3. Heat on high until edge of mixture begins to boil.
4. Remove from heat and immediately stir in cereal.
5. Press mixture into prepared pan and let it cool completely. Cut into 12 squares and wrap in plastic wrap.
Title: Austrian Raspberry/Blueberry Shortbread
Ingredients:
- 7 butter
- 2 granulated sugar
- 3/4 all-purpose flour
- 2 baking powder
- 1 salt
- 1/2 vanilla extract
- 1 fresh blueberries
- 1 fresh raspberry
- 1/2 fresh lemon juice
- 1 lemon zest
- 1 all-purpose flour
- 2 sugar
- 2 confectioners' sugar
Instructions:
1. Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and vanilla and mix well.
2. Mix the granulated sugar, flour, baking powder, and salt together. Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into two balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).
3. Heat the oven to 350 degrees. Lightly grease a 8x8 or 9x9 square baking pan or a 10-inch tart pan with removable bottom. (I use Baker's Joy spray).
4. Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of the greased baking pan (or tart pan). Make sure the surface is covered evenly with shreds of dough.
5. Gently mix the blueberries, raspberries and the lemon juice in a medium bowl. Mix sugar, flour, lemon zest in a small bowl until combined, then add to blueberry/raspberry mixture and mix gently with your hand to coat the berries with the flour mixture.
6. Cover the bottom layer of dough with the blueberry mixture as evenly as possible, gently pressing the berries into the dough. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. (I grate this second ball of dough onto a piece of plastic wrap, then sprinkle over the berries.).
7. Place in oven and cover lightly with foil, bake for 20 minutes, then remove foil. Continue baking until lightly golden brown and the center no longer wiggles, about 20-30 minutes longer. Remove from oven and allow to cool.
8. After the shortbread is cooled, sprinkle with powdered sugar, if desired or drizzle with lemon glaze. For lemon glaze, mix 1/2 cup powdered sugar with 1 tablespoon lemon juice. Add enough milk, 1 teaspoon at a time, to thin out to thick drizzling consistency.
9. Cool on a wire rack, then cut in the pan with a serrated knife. Chilling the pan in the fridge makes it a lot easier to get clean cuts.
10. Adapted from Butter Sugar Flour Eggs.
Title: Apple Pie Filling Cake
Ingredients:
- 3 brown sugar
- 1/2 butter
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease a 13x9x2-inch baking dish.
3. Spoon apple pie filling into prepared baking dish and sprinkle with brown sugar.
4. Spread dry cake mix over brown sugar and apples.
5. Do not stir.
6. Sprinkle cubed butter over cake mix.
7. Bake for 40 minutes.
8. Remove from oven and sprinkle with pecans.
9. Return to oven and bake for 15 minutes.
Title: Peaches N Cream Gelatin Dessert
Ingredients:
- 1 1/3 graham cracker crumbs
- 1/4 sugar
- 1/3 butter
- 1 margarine
- 1/4 cream cheese
- 1/4 sugar
- 1 milk
- 1 peach gelatin
- 1 boiling water
- 3/4 water
- 1 1/4
Instructions:
1. Combine the crumbs, sugar and butter.
2. Press in a 9x13 dish.
3. In bowl, beat the cream cheese and sugar until smooth; gradually add the milk.
4. Fold in the whipped topping.
5. Spread over crust.
6. Cut peach slices in half lengthwise; arrange over top.
7. In a bowl, dissolve the gelatin in boiling water; stir in the cold water.
8. Refrigerate for 1 1/2 hours or until slightly thickend.
9. (I use the ice cube method and then it is only in the fridge about 5 to 10 minutes!).
10. Gently spoon gelatin over peaches; refrigerate until set.
11. Cut into squares.
Title: Italian Cream Cake (old family recipe)
Ingredients:
- 1/4 butter
- 1/2 shortening
- 2 sugar
- 5 eggs
- 1 buttermilk
- 1 baking soda
- 2 all-purpose flour
- 1 vanilla
- 1 coconut
- 1/2 pecans
- 1 cream cheese
- 1/4 butter
- 1 vanilla
- 1 powdered sugar
- 1/2 pecans
Instructions:
1. Preheat oven to 325 degrees F.
2. For cake: Cream butter, shortening and sugar.
3. Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk.
4. Add sifted flour into batter, alternating with the buttermilk mixture.
5. Add vanilla, coconut and chopped pecans.
6. Beat egg whites and fold into batter.
7. Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake.
8. Bake for 45 minutes, or until cake tests done.
9. Remove from oven, cool completely before frosting.
10. For frosting: Beat cream cheese and butter.
11. Add vanilla, powdered sugar, and pecans.
12. Continue to beat until you get a spreading consistency.
Title: Pumpkin Spice Cupcakes With Cream Cheese Frosting
Ingredients:
- 3/4 butter
- 2 1/2 sugar
- 3 eggs
- 1 solid-pack pumpkin
- 2 1/3 all-purpose flour
- 1 pumpkin pie spice
- 1 baking powder
- 1 ground cinnamon
- 3/4 salt
- 1/2 baking soda
- 1/2 ground ginger
- 1 buttermilk
- 1 cream cheese
- 1/2 butter
- 4 confectioners' sugar
- 1 vanilla extract
- 2 ground cinnamon
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin.
2. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
3. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Title: Pumpkin Pudding
Ingredients:
- 1 pumpkin
- 1/2 sugar
- 2 molasses
- 2 eggs
- 2 milk
- 1/2 cinnamon
- 1/2 ginger
- 1/2 allspice
- 1/2 raisins
- 1/2
Instructions:
1. Mix ingredients together.
2. Divide among 4 greased custard cups.
3. Place in pan of boiling water, to the middle of the custard cups.
4. Cover with foil.
5. Bake at 375 for 1 1/2 hours.
6. Cool and remove from dishes. Reheat and serve.
Title: Sweet Potato Scones W/ Chocolate Chips
Ingredients:
- 1 1/2 cashews
- 1/4 chickpea flour
- 2 baking powder
- 1 cinnamon
- 1/4 nutmeg
- 1/4 sea salt
- 1/2 sweet potato puree
- 1/4 maple syrup
- 1/4 coconut oil
- 2 eggs
- 1/2 chocolate chips
Instructions:
1. Please find directions on http://thenutbutterhub.com/sweetpotatoscones/.
2. Find more tasty recipes at The Nut Butter Hub!