lumicero/recipes-ing2inst huggingface dataset:
Title: Low Fat Choc-Orange Cake
Ingredients:
- 2 self-raising flour
- 2 sugar
- 1/2 applesauce
- 1/2 baking soda
- 3/4 chocolate chips
- 1/2 oranges, rind of
- 1/2
- 2
Instructions:
1. Preheat oven to 180deg C.
2. Beat egg whites and sugar together for 1 minute.
3. Stir baking soda into apple sauce (it will bubble slightly) and then add to bowl.
4. Gently fold in flour, rind and choc chips alternately with orange juice.
5. Pour into prepared loaf tin.
6. Bake 30- 35 minutes or until toothpick comes out clean.
Title: White Wacky Cake
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1 baking powder
- 1 white sugar
- 1/2 salt
- 1 vanilla
- 1 white vinegar
- 5 butter
- 1 water
Instructions:
1. Preheat oven to 350 degrees F. Have ready an ungreased 8-inch square cake pan.
2. Sift flour, baking soda and powder, sugar and salt into a bowl.
3. Make 3 holes in the dry ingredients. Into one hole pour the vanilla, in second hole pour vinegar and into last hole pour melted butter.
4. Quickly pour LUKEWARM water over all. Beat well. Pour batter into reserved cake pan. Bake in preheated oven for 30 minutes or till a cake tester comes out cleanly.
5. Cake may be served with fresh strawberries and creme fraiche.
6. To make a layer cake, make a double recipe and bake in two 9-inch round ungreased cake pans that have been lined with parchment paper for easier removal. Frost with your favorite icing.
Title: Simplicity Chocolate Cake
Ingredients:
- 3 butter
- 2 margarine
- 1 self raising flour
- 1 sugar
- 1/2 milk
- 2 eggs
- 1/2 vanilla
Instructions:
1. Melt the butter.
2. Put all the other ingredients into a large bowl and pour the melted butter on top on them.
3. Beat on high for 3 minutes only.
4. Pour the mixture into a prepared cake tin and bake in a moderate oven.
5. The baking time will depend on the size and shape of your cake tin.
6. Be careful not to overcook this cake and it will be deliciously moist and fresh days after it is baked.
7. Ice with your favourite chocolate icing/frosting or top with fresh or mock cream sweetened and flavoured with vanilla or rum, and cover with grated chocolate or nuts.
Title: Chocolate Truffle Pie
Ingredients:
- 20 graham crackers
- 2 granulated sugar
- 6 unsalted butter
- 2/3 heavy cream
- 6 bittersweet chocolate
- 1 1/2 heavy cream
- 1/2 vanilla extract
- 1 heavy cream
- 1/4 confectioners' sugar
Instructions:
1. For the crust: Preheat oven to 375°F
2. In the bowl of a food processor, pulse graham crackers and sugar until finely ground. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch pie dish. Bake for 7 minutes. Place pie dish on a cooling rack and let cool completely.
3. For the truffle filling: In a small saucepan set over medium heat bring the cream just to a simmer. Place chocolate in a medium bowl and pour hot cream over chocolate. Let stand for 1 minute then whisk until smooth. Spread filling over the bottom of cooled crust. Freeze for 20 minutes, or until firm.
4. For the whipped chocolate filling: Place chocolate, 1/2 cup of the cream, and vanilla in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each burst, until chocolate is melted and mixture is smooth. Do not overheat. Let cool to room temperature.
5. In the bowl of an electric mixer beat the remaining 1 cup cream on medium speed until thick. Add chocolate mixture and beat until soft peaks form. Spread the whipped chocolate mixture over truffle filing in crust. Refrigerate overnight.
6. For the whipped cream topping: Before serving, beat cream on medium speed until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form. Spread whipped cream over top of pie. Garnish with chocolate shavings and serve.
Title: Pineapple Brown Sugar Cookies
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 2 2/3 all-purpose flour
- 1 baking powder
- 1/2 flaked coconut
- 1
Instructions:
1. Cream together butter and brown sugar.
2. Beat in egg and vanilla.
3. Stir together flour and baking powder.
4. slowly add to creamed butter.
5. Chill 1/2 hour.
6. Roll one tablespoon of dough, make thumb print to fill with colored pineapple.
7. Sprinkle with coconut.
8. Bake 400° for 8-10 minutes or until pale golden.
Title: Safe-To-Eat Cookie Dough
Ingredients:
- 1 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/2 margarine
- 1/4 white sugar
- 1/3 brown sugar
- 1 vanilla extract
Instructions:
1. Combine the flour, baking soda and salt.
2. In a separate dish, cream margarine and sugars together, and then blend in vanilla.
3. Gradually stir in the flour mix until the dough is well blended and of a crumbly consistency.
Title: Lemon Squares
Ingredients:
- 1/2 butter
- 1/4 icing sugar
- 1/2 salt
- 1 all-purpose flour
- 2 eggs
- 1 granulated sugar
- 2 all-purpose flour
- 1 1/2 lemon zest
- 2 lemon juice
- 2 icing sugar
Instructions:
1. Preheat oven to 350°F.
2. Lightly grease an 8-inch square cake pan.
3. Beat butter and confectioner's sugar until smooth and creamy.
4. Beat in salt, then gradually blend in flour until a soft dough forms.
5. Press evenly into prepared pan.
6. Bake in preheated oven for 20 minutes or until lightly browned.
7. Place pan on a rack to cool slightly.
8. In a bown mix together eggs, sugar, remaining 2 tbsp flour, zest and juice until blended.
9. Spoon evenly over warm base.
10. Bake 20 to 25 minutes longer.
11. Remove from oven and sift confectioner's sugar over top.
12. Place pan on a rack to cool completely, then cut into squares.
Title: Pistachio Cake
Ingredients:
- 1 eggs
- 3 instant pistachio pudding mix
- 1 milk
- 1 instant pistachio pudding mix
- 1 pistachio nut
- 1/2
- 1 1/2
- 1
Instructions:
1. Blend all cake ingredients in large bowl, beat 2 minutes at medium speed.
2. Bake in greased, floured, 10 inch bundt pan at 350 for 50 minutes.
3. Cool 15 minutes, remove from pan and cool.
4. split into two layers.
5. Mix all frosting ingredients till thick (5 minutes).
6. spread 1/2 cup of frosting between layers.
7. Frost cake with rest of frosting.
8. Garnish with nuts.
Title: Dense Chocolate Loaf Cake - Nigella Lawson
Ingredients:
- 225 unsalted butter
- 375 dark muscovado sugar
- 2 eggs
- 1 vanilla extract
- 100 dark chocolate
- 200 plain flour
- 1 bicarbonate of soda
Instructions:
1. Preheat the oven to 190C/gas5. Grease and line a 23x13x7cm cm (9x5x3in) loaf tin. Cream the butter and sugar. Add the eggs and vanilla, beating in well.
2. Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.
3. You want the ingredients combined: you don't want a light airy mass. Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 250 ml of boiling water until you have a smooth and fairly liquid batter.
4. Pour into the lined loaf tin and bake for 30 minutes. Turn the oven down to 170C/gas mark 3 and cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.
5. Plaace the loaf tin on a rack and leave to get completely cold before turning it out. It improves if left for a day or so before eating. This cake will probably sink in the middle because of its denseness.
Title: Nestle Toll House Carrot Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 1/4 sugar
- 3/4 eggs
- 3 vanilla
- 1 carrots
- 1 3/4 crushed pineapple
- 1 chocolate chips
- 1
Instructions:
1. Combine first 5 ingredients.
2. In large bowl: beat sugar, oil, eggs, and vanilla until well blended.
3. Gradually beat in dry mixture.
4. Stir in carrots, pineapple, nuts, and chips.
5. Bake greased and floured 9x13 350°F for 45-50 minutes until wooden pick come out clean.
Title: Pumpkin-Pecan Softies With Maple Icing
Ingredients:
- 1 unbleached all-purpose flour
- 1 whole wheat flour
- 2 baking powder
- 1 pumpkin pie spice
- 1/2 baking soda
- 1/2 salt
- 4 unsalted butter
- 1 1/4 golden brown sugar
- 2 eggs
- 1 canned pumpkin
- 2 powdered sugar
- 1 pure maple syrup
- 4
Instructions:
1. Preheat the oven to 350º F. Grease two heavy large baking sheets. Whisk the first 6 ingredients to blend in a medium bowl.
2. Using an electric mixer beat the butter and sugar until smooth and light. Beat in the eggs, then the pumpkin. Mix in the dry ingredients and 1 cup pecans. Drop the dough onto prepared baking sheets by rounded tablespoonfuls, spacing evenly. Bake until the cookies are golden brown, about 12 minutes.
3. Meanwhile: stir the powdered sugar and maple syrup to blend in a small bowl, adding additional maple syrup by teaspoonfuls if necessary until mixture is easily spreadable. Carefully spread the icing over a warm cookie and sprinkle with a few of the remaining pecans. Repeat until all the cookies are frosted; cool completely. Store the cookies in an airtight container and enjoy within 3 days.
Title: Nutmeg Cookies
Ingredients:
- 2 eggs
- 1 sugar
- 2 candied lemon peel
- 9 cornstarch
- 1 -2 nutmeg
- 1/4 graham cracker
- 2 -3 pistachios
Instructions:
1. Preheat oven to 350°F.
2. Beat the eggs and sugar until frothy.
3. Chop the lemon peel. Stir the peel and almonds into the egg mixture. Add some cornstarch to thicken. Fold the nutmeg into the egg mixture.
4. Shape the dough into walnut-sized balls and place each ball on a graham cracker. Bake cookies for 12-15 minutes.
5. After they have cooled, spread frosting on them and sprinkle with pistachios.
Title: Classic Banana Pudding
Ingredients:
- 5 vanilla instant pudding mix
- 2 milk
- 10 sweetened condensed milk
- 1/2 vanilla extract
- 12 Cool Whip
- 1 bananas
- 6 -8
Instructions:
1. Beat pudding mix and milk 2 minutes.
2. Blend in condensed milk until smooth.
3. Stir in vanilla and fold in most of Cool Whip.
4. Layer wafers, bananas, and pudding mixture in glass serving bowl.
5. Top with bananas, wafers, and remaining Cool Whip.
6. Serve chilled.
Title: Worlds Best Southern Rice Pudding
Ingredients:
- 2 1/2 milk
- 1/4 salt
- 1/2 vanilla extract
- 1 sugar
- 1
- 1/3
- 1/2
Instructions:
1. In medium saucepan over medium heat, heat milk and salt to boiling.
2. Stir in rice; reduce heat.
3. Simmer about 5 minutes, stirring constantly.
4. Cover; cook about 45 minutes or until milk is almost absorbed and rice is tender and creamy, stirring occasionally.
5. Add vanilla, almond extract and sugar, stirring until sugar dissolves.
6. Pour into large bowl; cover.
7. Refrigerate until chilled, about two hours.
8. Fold in whipped cream.
9. Cover; refrigerate until ready to serve.
10. If serving with a sauce, spoon a little bit of the sauce into your serving dishes and layer it with tthe pudding.
11. Doing that makes for a pretty visual effect to go along with the wonderful taste.
Title: Peach Cobbler - Quick & Easy
Ingredients:
- 1/4 real butter
- 1/2 sugar
- 1/2 flour
- 1 baking powder
- 1/2 milk
- 1/4 vanilla flavoring
- 1/4 nutmeg
- 1
Instructions:
1. Smear butter evenly onto bottom of a baking dish 9x13 or little smaller.
2. Mix sugar, flour, baking powder, milk, and flavorings together. Pour over butter in dish.
3. Place drained peaches evenly on top of batter.
4. Sprinkle a little nutmeg on top.
5. Bake at 350 degrees for 30 - 35 minutes.
Title: Crunchy Maple Cookies
Ingredients:
- 1 shortening
- 1 brown sugar
- 1 egg
- 1 maple syrup
- 1 vanilla
- 4 flour
- 2 baking powder
- 1 salt
Instructions:
1. Cream shortening and sugar.
2. Blend in egg, syrup and vanilla.
3. Add flour, salt and baking powder, sifted together and beat well.
4. Shape into 1-inch balls and coat with white sugar.
5. Bake for 10 minutes in 350 degrees oven.
Title: C & H Lavender Scented Sugar Cookies
Ingredients:
- 1 egg
- 1 butter
- 1/2 white sugar
- 5 confectioners' sugar
- 2 unbleached flour
- 1 salt
- 1/4 egg
- 1
Instructions:
1. *NOTE: Can substitute other edible flowers/herbs: rose, mint, etc.
2. In a large mixing bowl, beat the butter until creamy and pale yellow. Beat in the egg. Gradually add 1/4 cup of white sugar and the confectioner's sugar. Beat well.
3. In a small bowl, combine the flour, lavender and salt. Add to the butter mixture and beat until thoroughly combined.
4. On a floured surface, roll the dough into 2 logs-approximately 1 1/2 inches in diameter by 12 inches in length. Wrap the logs in plastic wrap and chill for at least 1 hour.
5. Preheat oven to 350°F.
6. Whisk the egg together with the cold water.
7. Line an aluminum baking sheet with parchment paper. Unwrap the chilled cookie dough and brush with the eggwash.
8. Roll the logs into the remaining 1/4 cup sugar. Slice the dough into 1/4" thick slices and place 1" apart on the cookie sheet.
9. Bake until lightly golden around the edges, about 10-12 minutes.
10. Cool completely. Enjoy thoroughly.
Title: Gabriels Cake
Ingredients:
- 1 chocolate fudge instant pudding mix
- 1 ground cinnamon
- 1 eggs
- 3 buttermilk
- 1/2 Cool Whip
- 1 1/3 cherry pie filling
- 1 2% low-fat milk
- 1 butter
- 1 dark corn syrup
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour two 8 or 9 inch round cake pans.
3. In a large bowl, add the cake mix, pudding, cinnamon, eggs, oil and buttermilk, beat for 3 minutes until smooth, then pour into prepared cake pans .
4. Bake the cake for 35- 40 minutes or until done when tested with toothpick.
5. Set on cooling rack and allow to cool completely.
6. Once cooled, spread the top of the first cake with the cool whip, then gently place the cherries and a little of the sauce on top of the cool whip leaving a 1/2 inch margin. Place the remaining cake gently on top.
7. Put the cake in the fridge while preparing the ganache frosting.
8. To make the ganache, add the butter and chocolate chips in a small pot and melt slowly over low heat, then stir in milk and corn syrup until smooth. (3 - 5 minutes)
9. Remove the pot from heat and stir the frosting then pour over the top of the cake.
10. For a harder frosting place the cake in the fridge and for a softer topping leave the cake on the counter.
11. Enjoy!
Title: Apple Strudel Baklava
Ingredients:
- 4 apples
- 1/2 brown sugar
- 1 lemon, juice and zest of
- 1 apple pie spice
- 1/2 pecans
- 1/4 unsalted butter
- 10 phyllo dough
- 2/3 water
- 2/3 sugar
- 1/4 honey
Instructions:
1. Mix together apples, brown sugar, lemon juice and zest and apple pie spice. Set aside.
2. Brush 9x13 pan with butter. Carefully unfold phyllo dough package. Take one sheet, lay it in pan, brush with melted butter. Repeat four more times.
3. Top with apple mixture and sprinkle chopped pecans on top.
4. Take the remaining five sheets of phyllo and place on top of apples/pecans, one at a time, brushing each with melted butter.
5. Brush top with melted butter and sprinkle with additional apple pie spice. With a very sharp knife, cut the top phyllo sheets into triangles (cutting diagonally across pan).
6. Bake at 350 for 30-40 minutes.
7. Meanwhile, put sugar, honey and water in saucepan. Over medium heat, bring to a boil while stirring. Turn to low and keep warm.
8. Pour warm syrup over apple strudel.
9. Serve warm or cold.
Title: Dr. Pepper Bundt Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 1 butter
- 4 pecans
- 3/4
Instructions:
1. Mix well, pour into a bundt cake pan, bake at 350 for 50 minutes or until toothpick comes out clean.
2. While cake is warm glaze with:
3. 1 cup of powdered sugar.
4. 1/4 teaspoon vanilla and remaining Dr. Pepper.
5. Drizzle over cake -- .
Title: Kheer
Ingredients:
- 4 milk
- 1 basmati rice
- 1 1/2 sugar
- 1 cardamom powder
Instructions:
1. Pour the milk in a boiling pan and bring to a boil then drain the rice and put it in the milk whisking it thorough out ,so that the rice does not stick together . Cook on medium heat for about 45 minute.
2. Add sugar & cardamom powder to the mixture and put it in refrigerator for 4-5 hrs . Serve chilled & sprinkle dry fruits before serving.
3. If the mixture becomes very thick then add little milk.
Title: Big Uncle Mike's M & M Cookies
Ingredients:
- 1/2 butter
- 2 eggs
- 1/2 vanilla extract
- 1/3 dark brown sugar
- 2 flour
- 3 1/2 salt
- 1 baking soda
- 1
Instructions:
1. blender in electric mixer butter, eggs, vanilla, oil.
2. then add brown sugar, continue until fluffy.
3. then add by hand flour, salt, baking soda, and m & ms. mix w/ wooden spoon.
4. spoon onto greased baking sheet 1-2 inches apart. bake at 350 degrees for 12-14 minutes rotate pan 1/2 way through.
Title: Passover Chocolate Mandelbrot (No Flour, Better Than Biscotti)
Ingredients:
- 2 white sugar
- 1 eggs
- 6 potato starch
- 2 3/4 salt
- 3/4 walnuts
- 1/2 white sugar
- 1 ground cinnamon
- 2
- 4
- 2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a large cookie sheet.
3. In a large bowl, cream together the 2 cups sugar and margarine until smooth.
4. Beat in eggs one at a time, mixing well after each one.
5. Combine the cake meal, potato starch and salt; stir into the creamed mixture.
6. Mix in walnuts and chocolate chips. The mixture will be heavy, don't worry.
7. Form into 2-3 long oval loaves (not high!). Place onto the prepared baking sheet (they don't spread too much) lined with parchment paper to prevent sticking. You can use 3 disposable aluminum pans, approximately 5 x 12 by 1 inch high, also lined - and you get a very uniform product.
8. Sprinkle the top with half the mixture of 4 teaspoons sugar and cinnamon.
9. Check after 30-35 minutes. If lightly browned, remove from oven and let cool till warm (about 15-20 minutes). Change oven temperature to 250 degrees F.
10. Slice into 1/2 inch slices.
11. Sprinkle with remaining cinnamon sugar and lay pieces on sides.
12. Bake for about 5-10 minutes on each side.
13. IMPORTANT NOTE: Some people may find that they prefer this baked a little longer. Adjust cooking time to your personal taste.
14. Cool completely.
Title: Margarita Cake (Non Alcoholic)
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 1/2 margarine
- 1 lemon zest
- 1 1/4 lime zest
- 1/3
- 1
- 3
- 1
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans. ) grease bottom only of 13 x 9 x 2-inch rectangular pan with shortening and lightly flour.
2. Mix pretzels, sugar, and butter in medium bowl. Sprinkle evenly on bottom of pan; press gently.
3. Beat cake mix, margarita mix, oil, lime peel, and egg whites in a large bowl with a electric mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally. Pour batter over the pretzel mixture.
4. Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours.
5. Frost with whipped topping and sprinkle with lime peel. Store covered in refrigerator.
Title: Simple Pumpkin Cookies
Ingredients:
- 2 raw sugar
- 2 vanilla essence
- 1 self-rising flour
- 2 salt
- 4 cinnamon
- 1 ground ginger
- 1 nutmeg
- 1 raisins
- 1
- 2
Instructions:
1. Combine raw sugar, pumpkin, oil and vanilla.
2. Add remaining ingredients, mix well.
3. Drop dessertspoons of mixture on greased oven trays.
4. Bake in moderate oven (180C/350F), for 20 minutes, or until golden brown.
Title: Almond-Lemon Torte
Ingredients:
- 1 powdered sugar
- 3/4 all-purpose flour
- 1 1/2 butter
- 1 sweetened condensed milk
- 3/4 fresh lemon juice
- 2 fresh lemon juice
- 1/3 lemon, zest of
- 1 powdered sugar
- 3/4 fresh lemon juice
- 1
- 2
- 1 1/2
- 1/4
Instructions:
1. Make torte rounds: In a processor, grind almonds fine with icing sugar.
2. Add flour and blend.
3. Add butter and blend until the mixture resembles coarse meal.
4. Knead dough lightly with heel of hand so butter is evenly distributed.
5. Form into ball and dust with flour.
6. Wrap in plastic and chill overnight.
7. Divide into 4 pieces and, on 2 baking sheets, press each piece into an 8 inch round.
8. Bake rounds in the middle of a preheated 375F oven, 1 sheet at a time, for 10-12 minutes, or until golden.
9. Let cool.
10. Make filling: Whisk together condensed milk and yolk.
11. Add lemon juice and zest and whisk until thickened.
12. Stir in almonds.
13. On a serving dish, arrange 1 torte round, spread with 1/3 of filling and repeat.
14. Make glaze: Whisk together powdered sugar, lemon juice and 1 ½ tblsps hot water, until mixture is shiny and smooth.
15. Pour over torte immediately, letting excess drip down side.
16. Arrange almonds decoratively and let stand atleast 30 minutes, until glaze sets.
Title: Norwegian Almond Sticks
Ingredients:
- 1 butter
- 1 flour
- 1/2 baking powder
- 3 1/2 eggs
- 1/2 sugar
- 3
- 1
Instructions:
1. Beat together eggs and sugar and blend in melted butter.
2. Gradually stir in sifted flour and baking powder.
3. Mix well.
4. Roll out thin on floured board and cut into narrow finger length strips.
5. Place on lightly greased and floured cookie sheets.
6. Brush with unbeaten egg white and dot with chopped almonds.
7. Bake at 350 degrees for about 8-10 minutes.
Title: Extremely Easy Tiramisu
Ingredients:
- 2 ladyfingers
- 2 instant coffee
- 1 sugar
- 1 boiling water
- 2 cream cheese
- 1/2 sugar
- 2 Cool Whip
- 1
Instructions:
1. arrange one pkg Ladyfingers on bottom of 13 x 9-inch pan.
2. dissolve combined coffee granules and 1 tbsp sugar in boiling water.
3. brush 1/2 cup coffee mixture onto Ladyfingers.
4. beat cream cheese until creamy.
5. add 1/2 cup sugar.
6. stir in whipped topping.
7. spread half cream cheese mixture over Ladyfingers in dish.
8. top with remaining Ladyfingers.
9. brush with remaining coffee mixture.
10. cover with remaining cream cheese mixture.
11. sprinkle with cocoa powder.
12. refrigerate for at least 4 hrs.
Title: Strawberry Cool Whip Dessert
Ingredients:
- 4 fresh strawberries
- 1 sweetened condensed milk
- 1/4 lemon juice
- 1 butter
- 8
- 1
Instructions:
1. Line a 8x4 in loaf pan with foil.
2. Mash 2 c of strawberries in a large bowl.
3. Stir in condensed milk, lemmon juice and 2 cups of the whipped topping.
4. Pour into loaf pan.
5. Combine oreo cookies and melted butter.
6. Top the strawberry mixtured in the loaf pan with the oreo mixture, pressing gently.
7. Cover and freeze for at least 6 hours.
8. When ready to serve, invert loaf pan onto a serving plate, remove foil. "frost" the sides with remaining whipped topping and garnish with remaining strawberries.
Title: Keto Cheesecake
Ingredients:
- 24 cream cheese
- 5 unsalted butter
- 1 Splenda sugar substitute
- 3 eggs
- 3/4 sour cream
- 2 lemon zest
- 1 1/2 vanilla extract
Instructions:
1. Preheat the oven to 300F and generously grease a 9-inch springform pan. Cut a circle of parchment to fit the bottom the pan and grease the paper. Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides.
2. In a large bowl, beat the cream cheese and butter until smooth, then beat in the sweetener until well combined. Add the eggs, once at a time, beating after each addition. Clean the beaters and scrape down the sides of the bowl as needed.
3. Add the sour cream, lemon zest, and vanilla extract and beat until the batter is smooth and well combined. Pour into the prepared springform pan and smooth the top.
4. Set the pan inside a roasting pan large enough to prevent the sides from touching. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
5. Bake 70 to 90 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken. Remove the roasting pan from the one, then carefully remove the springform pan from the water bath. Let cool to room temperature.
6. Run a sharp knife around the edges of the cake to loosen, the release the sides of the pan. Refrigerate for at least 4 hours before serving.
Title: Cranberry Mousse
Ingredients:
- 1 cranberry juice cocktail
- 1 raspberry Jell-O gelatin
- 1 jellied cranberry sauce
- 1 heavy cream
Instructions:
1. In a saucepan, heat cranberry juice cocktail to boiling.
2. Remove from heat.
3. Stir in raspberry jello until dissolved.
4. Stir in cranberry sauce.
5. Chill until mixture is thickened.
6. Fold in whipped cream and pour into serving dishes (or decorative serving bowl).
7. Chill until firm.
8. Garnish with additional whipped cream, if desired.