lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberries and Champagne
Ingredients:
- 4 fresh strawberries
- 2/3 sugar
- 1/2 cognac
Instructions:
1. Clean and hull strawberries. Sprinkle with sugar and cognac. Cover and chill several hours.
2. Spoon strawberries into dessert glasses. Pour champagne over berries.
3. Note: champagne is also excellent with other fresh fruits, such as raspberries or sliced fresh peaches.
Title: Albemarle County Cream Cake
Ingredients:
- 1 1/2 cake flour
- 1/2 salt
- 1 1/2 baking powder
- 1 eggs
- 3 sugar
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350F and grease a 8" tube pan.
2. Sift flour, salt and baking powder together.
3. Whip cream.
4. Beat eggs; add sugar and vanilla.
5. Fold dry ingredients and whipped cream into batter.
6. Bake in prepared pan for 40 minutes.
Title: Kuwaiti Saffron Cardamom Cake
Ingredients:
- 3/4 all-purpose flour
- 3/4 wheat flour
- 1 saffron thread
- 1 turmeric
- 1 egg
- 1 buttermilk
- 1/4 dates
- 1 dates
- 2 ground cardamom
- 1 baking powder
- 1/4 canola oil
- walnuts
Instructions:
1. Heat the oven to 350°F Grease a round 8-inch cake pan with light butter and line with parchment paper.
2. In a medium mixing bowl whisk together the egg white until light and fluffy with soft peaks.Using spatula gently fold in the syrup used or the sugar along with cardamom and turmeric.
3. Beat the yolk separately in another mixing bowl with the butter milk,the saffron infused milk and the oil.
4. Sift together the flours and baking powder together in to a large mixing bowl, then slowly fold in the egg white mixture and york mixture.
5. Pour in the prepared pan and sprinkle the top with the nuts.Bakes for about 25 minutes until the top is light brown in color.
6. Cool completely and slice.
Title: Banana Split Trifle - Sugar Free
Ingredients:
- 1 instant banana pudding mix
- 8 skim milk
- 3 1/2 1% low-fat milk
- 15 low-fat ricotta cheese
- 1 1/2 strawberries
- 1 banana
- 8 pineapple tidbits
- 8
- 1
Instructions:
1. Using your hands, tear a part half of the angel food cake into bite-sized chunks and place in the bottom of a trifle bowl (a 9x13 inch glass pan would also work!) Set aside.
2. In a medium bowl, beat together pudding mixes and milk until mixture is thick and pudding-like. Add ricotta cheese and continue beating until evenly mixed. Layer half of the pudding mixture on top of the angel food cake chunks.
3. Now you will simply be building layers: take 1 cup of the sliced strawberries and layer them on top of the pudding mixture. Then, add a thin layer of the whipped topping onto the strawberries. Next, make a full layer using all of the banana slices. The next layer will be the second half of angel food cake. Tear into bite-sized chunks and layer on top of the banana slices. Smooth down the rest of the pudding, and lay all of the pineapple tidbits on top.
4. Finally, cover the pineapple tidbits with the rest of the whipped topping. Put the last ½ cup of slice strawberries on top in whatever decorative fashion you desire (or, none at all!) Drizzle on the sugar-free chocolate syrup, and you have a masterpiece!
Title: Cinnamon-Almond Cookies
Ingredients:
- 3 all-purpose flour
- 1 ground cinnamon
- 1/2 baking soda
- 1/2 baking powder
- 1 unsalted butter
- 3/4 sugar
- 3/4 golden brown sugar
- 1 egg
- 1 vanilla extract
- 1 salt
- 1/2
- 1 3/4
Instructions:
1. Sift first 4 ingredients into medium bowl. Beat butter in large bowl until fluffy. Beat in both sugars. Add egg and egg yolk; beat to blend. Beat in vanilla and salt. Add flour mixture and beat until dough comes together in moist clumps. Add almonds and knead gently in bowl with hands until blended.
2. Divide dough into 4 equal portions. Roll each into 10-inch-long log, about 1 1/4 to 1 1/2 inches in diameter. Wrap dough in 2 layers of plastic and place in freezer until frozen, at least 4 hours. (Can be prepared 1 month ahead. Keep Frozen).
3. Preheat oven to 350°F Working with 1 log at a time, remove plastic and cut crosswise into 1/4 inch thick rounds. Place rounds on ungreased baking sheet, spacing 1 inch apart.
4. Bake until light golden brown, about 12 minutes. Transfer cooking to rack and cool completely. (Can be prepared 4 days ahead. Store airtight at room temperature).
Title: Nutella Brownies
Ingredients:
- 1 1/4 eggs
- 2 flour
- 1/2
Instructions:
1. Grease 9x13 pan.
2. Mix Nutella, eggs and flour together.
3. Pour into greased pan.
4. Cook for 15 min on 350º.
Title: Bread Pudding with Dried Cranberries
Ingredients:
- 2 milk
- 4 butter
- 1/4 sugar
- 1/2 eggs
- 2 salt
- 1/4 dried cranberries
- 1/2 cinnamon
- 1 vanilla pudding mix
- 1
Instructions:
1. Pour hot milk over bread& allow to cool.
2. Add remaining ingredients, mix well.
3. Pour into a buttered 1 1/2 qt casserole Bake one hour at 350F.
4. Sauce: Cook vanilla pudding following directions on box& pour over cooked pudding.
5. Serve warm.
Title: Diabetic Carrot Cake
Ingredients:
- 2 plain nonfat yogurt
- 1/2 canola oil
- 3 unsweetened applesauce
- 1/2 dark brown sugar
- 1/3 vanilla extract
- 2 unbleached all-purpose flour
- 2 1/2 baking powder
- 2 baking soda
- 1/2 salt
- 1/4 ground cinnamon
- 1 ground nutmeg
- 1/2 carrot
- 1 dark raisin
- 4
- 1/4
Instructions:
1. Preheat the oven to 400°F (200°C, Gas Mark 6).
2. Position the top rack in the center of the oven.
3. Lightly coat a 9 inch (22. 5 cm) bundt pan with cooking spray.
4. Dust with flour and tap out excess.
5. In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla.
6. On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg.
7. Gradually add to egg-applesauce mixture, stirring until incorporated.
8. Stir in the carrots.
9. Drain and reserve the juice from the pineapple.
10. Stir the drained pineapple and raisins into the cake batter.
11. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.
12. Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.
13. Cool in the pan on a rack for 10 minutes.
14. Slide a thin knife around the edges and center of the cake to loosen it from the pan.
15. Invert onto a rack to cool.
16. When ready to serve, transfer cake to a serving platter.
Title: Mock Girl Scout Thin Mint Cookies
Ingredients:
- 1 vegetable shortening
- 1
- 3
- 65
Instructions:
1. Melt chocolate coating.
2. I melt mine in a large bowl in the microwave.
3. Stir in the peppermint oil and the shortening.
4. Dip Ritz crackers in chocolate cover completely.
5. Place coated crackerers on waxed paper and let sit until chocolate is hard.
6. Store in air tight container.
Title: Raspberry Fudge Mocha Mousse Trifle
Ingredients:
- 1 red raspberries
- 1 1/2 strong black coffee
- 1
- 1/4
- 2
- 1
Instructions:
1. Berry Filling: Combine 3/4 cup preserves and raspberries in small bowl. Reserve 5 raspberries for garnish.
2. Sauce: Place 2 Tbsp Hot Fudge Sauce in small resealable plastic bag for drizzling.
3. Fudge Mousse: Stir strong-brewed coffee into remaining Hot Fudge Sauce in large bowl until blended. Fold in one container whipped topping until fluffy.
4. Assembly: Layer half the cake cubes in a trifle bowl, or 2-1/2 to 3 quart glass bowl.
5. Spread on half of fudge mousse and half of plain whipped topping.
6. Spoon all of the Berry Filling evenly over topping.
7. Top with a layer of remaining cake cubes and Fudge Mousse.
8. Spoon dollops of whipped topping over center of trifle. Top with reserved raspberries.
9. Microwave remaining preserves at HIGH for 10 seconds. Stir until smooth. Drizzle over topping and Fudge Mousse.
10. Microwave reserved Hot Fudge topping on HIGH for 5 seconds. Cut small corner off bag, and drizzle over top of trifle.
11. Chill one hour before serving.
Title: Good Ol' Summertime Rhubarb Custard Dessert With Cookie Crust
Ingredients:
- 1 butter
- 1 1/2 white flour
- 1/2 whole wheat flour
- 1 brown sugar
- 8 rhubarb
- 6 sugar
- 1 1/2 salt
- 1/4 milk
- 1/2 flour
- 1/2 sugar
- 6 salt
- 1/4 vanilla
- 1/4
- 1
Instructions:
1. Preheat oven to 350; butter a 13x9 pan.
2. Cream butter with flours and sugar, spread in prepared pan, pressing into corners and bottom; bake for 5-10 minutes (it will get bubbly--sort of).
3. While that is cooking, cut up the rhubarb.
4. In a blender or a mixer bowl, beat eggs until foamy and fluffy, add sugar and continue mixing, then add other ingredients until thick and rich; set aside (rewhip right before pouring into pan with rhubarb).
5. When crust is baked, spread rhubarb pieces evenly (press lightly into crust--lightly!); pour custard over rhubarb; return pan to the oven for 45 minutes (knife poked in middle comes out clean).
6. While THAT is cooking, prepare meringue; beat eggs until forming soft (firm) peaks, adding sugar 2 teaspoons at a time, then salt and vanilla last, mixing until stiff.
7. At end of baking time, remove pan from oven, turn heat up to 425; spread meringue over rhubarb/custard, smooth with a spoon into pretty swirls.
8. Brown for five minutes; set the timer--it can burn very quickly!
9. VARIATIONS: Skip the meringue and use whole eggs in the custard; switch out some of the rhubarb for strawberries or raspberries; use all white flour instead of wholewheat in the crust.
Title: Chocolate Pudding
Ingredients:
- 1/3 sugar
- 1/2 cornstarch
- 3 salt
- 1/8 milk
- 2 vanilla
- 2
- 1
Instructions:
1. In a medium saucepan combine first 4 ingredients. With a wire whisk, gradually add milk. Cook over medium heat until mixture boils and thickens, stirring constantly; boil 1(one) minute.
2. In a small bowl blend about 1/3 of hot mixture into the egg yolk. Return to saucepan and blend well. Cook until mixture bubbles, stirring constantly. Remove from heat. Add the vanilla. Cool slightly and spoon into serving dishes.
3. Tastes great with whipped cream.
Title: Beanie Brownies With Variations
Ingredients:
- 1 cannellini beans
- 1 ground ginger
- 1 lemon
- 2 ground ginger
- 1 orange
- 1/2 dried cranberries
- 1 dried cherries
- 2 pumpkin puree
- 1 ground ginger
- 1/2 cinnamon
- 1 clove
- 1/2 nutmeg
- 1/2 salt
- 1 pecans
- 1/4 unsweetened applesauce
- 2 ground ginger
- 1/4 cinnamon
- 1/4 clove
- 1/4 nutmeg
- 1/2 salt
- 1 walnuts
- 1/4
- 2
- 1/4
- 1/2
Instructions:
1. Preheat oven according to the instructions on the brownie mix.
2. Spray an 8x8 baking pan with non-stick cooking spray.
3. Pour the beans into a strainer, and rinse well. Put the beans back in the can and add enough water to cover beans.
4. Put the beans and water into the bowl of a food processor and process until smooth. Transfer to large mixing bowl.
5. Add brownie mix to beans and stir until combined.
6. Stir in whichever ingredients required for the flavor option of your choice, except anything listed as a topping.
7. Pour batter into prepared pan, sprinkle any toppings and bake according to package directions and until a toothpick inserted in the center comes out clean.
Title: Southern Living's Cream Cheese Pound Cake
Ingredients:
- 1 1/2 butter
- 1 cream cheese
- 3 sugar
- 6 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1/8 salt
Instructions:
1. Preheat oven to 300°F.
2. Use an electric mixer to mix both butter and cream cheese until creamy.
3. Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla.
4. Sift flour and salt and add gradually to the mixer, beating until well blended.
5. Pour batter into a well greased and floured bundt pan or tube cake pan.
6. Place 2 cups water in an ovenproof container on the rack in the oven next to the cake.
7. Bake cake at 300 for an hour and 45 minutes, or until a toothpick can be removed cleanly.
8. Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.
Title: Red Lion Inn Apple Pie
Ingredients:
- 1/2 puff pastry
- 3 tart apples
- 1 water
- 3/4 sugar
- 2 water
- 1 fresh lemon juice
- 1/2 vanilla
- 3/4 graham cracker crumbs
- 1/2 butter
- 6 dark raisins
- 1/4 sugar
- 2 cinnamon
- 1/4 mace
- 1/8 nutmeg
- 1/8
Instructions:
1. Grease 10-inch pie plate. Roll puff pastry dough 1/8 inch thick and fit into plate, cutting off excess with knife. Arrange apples over pastry.
2. Place rack in middle of oven and preheat to 400*F.
3. Combine water and sugar in small saucepan and bring to a boil over medium heat, stirring until sugar dissolves, then boil 10 minutes without stirring.
4. Add dissolved cornstarch and stir constantly until thickened. Set aside for 15 minutes then stir in lemon juice and vanilla.
5. Pour over apples.
6. Thoroughly combine crumbs, butter, raisins and almonds. Mix in remaining ingredients and sprinkle evenly over apples.
7. Bake 15 minutes; cover with foil and bake 30 minutes longer. Serve warm.
Title: Classic Chocolate Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking powder
- 3/4 baking soda
- 1/4 salt
- 2/3 butter
- 1 3/4 sugar
- 2 eggs
- 3 vanilla
- 1 water
- 1 1/4
Instructions:
1. Grease and lightly flour two 9x1 1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan (s) aside.
2. Stir together flour, baking powder, baking soda, and salt; set aside In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds.
3. Add sugar; beat until well combined.
4. Add eggs, 1 at a time, beating well after each.
5. Beat chocolate and vanilla.
6. Add flour mixture, beatiang on low speed after each addition just until combined.
7. Pour batter into the prepared pan (s).
8. Bake in a 350 degree over for 30 to 35 minutes or until wooden toothpick comes out clean.
9. Cool layer cakes in pans on wire racks for 10 minutes.
10. Remove from pans.
11. Cool thoroughly on wire racks.
12. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly.
13. Frost with desired frosting.
Title: Tiramisu: Lift Me Up
Ingredients:
- 4 -5 sugar
- 1/2 milk
- 1/2 ricotta cheese
- 16 very strong coffee
- 2 light rum
- 2 brandy
- 2 lady savoiardi
- 1
- 1/4
- 22
Instructions:
1. Beat egg yolks and sugar in 2 quart sauce pan, beat in milk until sugar is dissolved.
2. Heat to a boil over low to medium heat, stirring constantly.
3. reduce heat and boil for one minute.
4. Cover and refrigerate until cold.
5. Mix egg milk mixture with cheese and grated chocolate, set aside. (refrigerate)
6. Beat whipping cream and 2 tablespoons of cocoa in chilled bowl until stiff, refrigerate.
7. Mix coffee with rum, or brandy and coffee liqueur, (optional)
8. Dip half savoiardi in coffee mixture, ( do not soak)
9. arrange in single layer in ungreased rectangular baking dish (11 X 7 X 1.1/2'')
10. Spread half cheese mixture over savoiardi.
11. Spread half of the whipped cream over the cheese mixture.
12. Repeat with remaining savoiardi, cheese mixture and whipped cream mixture.
13. Sprinkle with cocoa and or grated chocolate.
14. P S You can add vanilla extract when beating eggs and sugar. (optional).
Title: Funnel Cakes
Ingredients:
- 2 eggs
- 1 milk
- 1 water
- 1/2 vanilla extract
- 3 all-purpose flour
- 1/4 sugar
- 1 baking powder
- 1/4 salt
- confectioners' sugar
Instructions:
1. In a mixing bowl, beat eggs.
2. Add the milk,water,and vanilla; mix well.
3. Combine the flour,sugar,baking powder,and salt.
4. Beat into egg mixture until smooth.
5. In an electric skillet or deep-fat fryer, heat oil to 375 degrees.
6. Cover the bottom of a funnel spout with your finger.
7. Ladle 1/2 cup of batter into the funnel.
8. Holding the funnel several inches above the skillet.
9. Release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed).
10. Fry for 2 minutes on each side or until golden brown.
11. Drain on paper towels.
12. Dust with confectioners' sugar and serve warm.
Title: Roasted Pineapple W Balsamic Glaze Honey & Fresh Goat Cheese
Ingredients:
- 4 pineapple
- 2 butter
- 1 honey
- 6
- 2
Instructions:
1. Coat the bottom of a baking dish with some of the butter, arrange the pineapple slices and bake at 450F for about 15- 20 minutes.
2. Divide the rest of the butter into the center of the pineapple slices. Drizzle with the balsamic and bake for a further 5 minutes.
3. To serve, fill the hole with the fresh goat cheese (or another very creamy cheese) and pour some of the cooking liquid over it, then drizzle with honey.
4. Allow to cool to at room temperature before serving.
Title: Mum's Peach Upside-Down Cake
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 egg
- 1 1/8 flour
- 1/8 salt
- 1 baking powder
- 1/2 milk
- 1/2 vanilla
- 1 butter
- 1 1/2 brown sugar
- 2
Instructions:
1. soften shortening and add sugar gradually. Add beaten egg and beat until it is fluffy. Sift flour, salt and baking powder together, and add alternately with milk and vanilla. Beat well after each addition.
2. Melt butter for topping and pour into baking pan. Sprinkle brown sugar over the butter. Drain peaches and arrange fruit over the butter-sugar base.
3. Grease pan around edges above the base. pour the batter on top of the topping. It will not cover entirely, but it will be close, and will expand when baked.
4. Bake in a preheated 350 F oven for 45 minutes. Let cool for 5 minutes and turn cake upside-down, and patch if needed.
Title: Caramel Banana Cupcakes
Ingredients:
- 1 1/2 unsalted butter
- 1 1/4 granulated sugar
- 1 banana
- 1 1/2 baking powder
- 3/4 salt
- 1 3/4 flour
- 1/2 eggs
- 2 confectioners' sugar
- 3
- 1
- 1/4
Instructions:
1. Preheat the oven to 350°. Line 18 cups of 2 standard 12-cup muffin pans with baking liners. In a large bowl, beat 1 stick butter with 1 cup granulated sugar until fluffy, about 4 minutes. Add 3/4 cup bananas, the baking powder and 1/2 teaspoon salt and beat until smooth. Stir in 1 cup flour. Mix in 6 tablespoons milk and the remaining 3/4 cup flour until smooth.
2. Using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually mix in the remaining 1/4 cup granulated sugar at high speed until stiff and glossy. Fold the egg whites into the batter until no streaks remain.
3. Spoon the batter into the prepared muffin pans, filling each liner three-quarters full. Cut 9 caramels in half, and submerge one piece in each muffin cup of batter. Bake until the cupcakes are springy to the touch, about 25 minutes. Let cool.
4. Meanwhile, in a small, heavy saucepan, cook the remaining caramels, 1/4 cup milk, 1/4 cup banana and 1/4 teaspoon salt over medium heat, stirring, until the caramels are melted.
5. Using the electric mixer, beat the egg yolks and confectioners' sugar until thick, about 3 minutes. Slowly beat in the caramel mixture; transfer the mixture to the saucepan. Cook over medium-low heat, stirring constantly for about 1 minute. Transfer to a bowl and refrigerate until cool.
6. Using the electric mixer, beat the remaining 2 sticks butter at high speed until fluffy, about 5 minutes. With the mixer on low speed, slowly add the cooled caramel mixture, then beat at high speed until fluffy. Spread the frosting onto the cupcakes.
Title: Perfect Shrimp Cocktail (No Horseradish)
Ingredients:
- 9 cucumber
- 1/4 avocado
- 1/4 limes
- 2 green onion
- 1 catsup
- 2 Tabasco sauce
Instructions:
1. in a tall cup or a bowl squeeze the juice from both limes. juicy ones are best.
2. I like to chop the shrimp first and let it soak in the lime juice while I chop the other ingredients.
3. Chop avocado , cucumber and green onion to the size of your liking. I like everything pretty small.
4. add all to the bowl and mix in catsup ( and tabasco if you want ). Mix well and enjoy.
5. This recipes is really all to taste but the directions are just how I like it.
6. You can add tomatoes , white onion, cilantro more or less lemon juice and/or catsup If you like. You can also add more or less shrimp, avocado, and/or cucumber. add salt and pepper if you like.
7. remember if you use fresh raw clams to keep the juice from them for the cocktail . If you use abalone or octopus boil first.
Title: Pineapple n' Biscuit Creamy Delight
Ingredients:
- 2 pineapple slices
- 2 powdered sugar
- 3 coffee
- 1
- 2
Instructions:
1. Beat cream and sugar well.
2. Add the chopped pineapple and keep aside.
3. Next mix coffee with little water.
4. Dip each biscuit in coffee and make a layer in a dish or tray.
5. Cover the layer of biscuits with the cream and pineapple mix.
6. Make layers till you finish the biscuits and cover the top layer with cream and cherries.
7. Refrigerate.
8. Serve chilled.
Title: Raspberry Cream Brown Betty
Ingredients:
- 1 unsalted butter
- 3 unsalted butter
- 1/4 sugar
- 2 vanilla bean
- 1/2 half-and-half
- 2 sugar
- 2/3 fine sea salt
- 1/2 cornstarch
- 6 raspberries
- 1
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Butter six 5-ounce ramekins.
3. Spread bread cubes in a single layer on a baking sheet and bake for 15 minutes.
4. Once the bread is cool, toss it with the melted butter and sugar; set aside.
5. To make the pastry cream--put the vanilla bean seeds into a saucepan.
6. Add the half-and-half and vanilla pod and cook over med-low heat until hot but not boiling.
7. Separately, whisk the sugar and salt into the egg yolks and continue whisking until slightly thickened and lighter in color.
8. Add the cornstarch and whisk until combined.
9. Slowly pour half of the hot liquid into the yolk mixture, stirring constantly until well blended.
10. Pour the yolk mixture into the saucepan and cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble.
11. Strain the mixture through a fine-mesh sieve and stir frequently until cool.
12. Distribute half of the bread cubes among the prepared ramekins.
13. Pour the pastry cream over the bread cubes, then put the berries atop the pastry cream.
14. Top with the remaining bread cubes.
15. Bake for 15 minutes, or until the tops have browned and the berries bleed slightly.
16. Cool to room temperature.
17. Storage--this dessert is best eaten as soon as it is cooked, but any leftovers can be covered with plastic wrap and stored in the refrigerator overnight.
18. Reheat at 325° for about 10 minutes, until warmed through.
Title: Sex in a Pan
Ingredients:
- 1/2 margarine
- 1 pecans
- 1 1/2 cream cheese
- 8 icing sugar
- 1 Cool Whip
- 4 chocolate instant pudding
- 3 instant vanilla pudding
- 3 milk
- 3
- 1
Instructions:
1. Mix margarine, pecans and graham wafer crumbs well and pat into 9x13 inch pan.
2. Bake at 350 degrees F until lightly brown, about 20 minutes.
3. Cool completely.
4. Beat together cream cheese, icing sugar and 1 cup Cool Whip.
5. Spoon onto baked layer.
6. Mix both puddings with milk and beat as per package directions.
7. Let pudding almost thicken and pour over second layer.
8. Put remainder of Cool Whip on top and swirl melted chocolate throughout topping.
9. This freezes well if kept tightly covered.
Title: Ambrosia
Ingredients:
- 2 oranges
- 1 crushed pineapple
- 1 maraschino cherries
- 1 coconut
- 1/2 sugar
- 4 bananas
Instructions:
1. Peel and section oranges into large bowl there should be no membrane left.
2. Add pineapple, juice and all.
3. Add cherries, cut in half and juice.
4. Add coconut and sugar.
5. Mix well cover and refrigerate overnight.
6. Just before serving, add peeled and sliced bananas.
Title: High Protein Peanut and Banana Flapjacks
Ingredients:
- 180 crunchy peanut butter
- 200 golden syrup
- 2 bananas
- 100 cashews
- 50 sunflower seeds
- 50 oats
- 2
Instructions:
1. Preheat oven to 180C / 350°F.
2. Melt the PB and syrup in a pan over a medium heat until well combined.
3. Stir in the banana, nuts, seeds and oats.
4. Line an 8 x 8 inch pan
5. Encourage the mixture into a flat layer in the pan and smooth the top.
6. Bake for 20 minutes (will still be soft when it comes out).
7. Cut into 20 pieces.
8. Cool for 20 minutes.