lumicero/recipes-ing2inst huggingface dataset:
Title: Butternut Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 1/4 salt
- 1 baking soda
- 1 buttermilk
- 3 flour
- 3 cream cheese
- 8 butter
- 1/4 powdered sugar
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour three 9-inch cake pans of butter.
3. Cream butter and sugar until fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix soda and salt into buttermilk until foamy.
6. Add alternately with flour.
7. Add 3 teaspoons flavoring.
8. Pour into prepared pans and bake until done, 20 to 25 minutes.
9. For icing.
10. Beat cream cheese and butter until smooth.
11. Add box of powdered sugar and beat well.
12. Add butternut flavoring and blend.
13. Stir in chopped pecans.
14. Spread thinly between layers and cover cake completely with icing.
Title: Homemade Chocolate Pudding
Ingredients:
- 1/2 sugar
- 2 cornstarch
- 2 milk
- 2 vanilla
- 1
Instructions:
1. In a 2 qt saucepan, whisk together sugar and cornstarch until well blended. Whisk in milk until cornstarch is dissolved.
2. Coarsely chop the chocolate with a large knife or in a food processor, then add to saucepan.
3. Cook over medium to medium-high heat, whisking constantly, until the mixture boils and thickens, and the chocolate is melted and smooth. This should take about 5-7 minutes total heating time.
4. Remove from heat and stir in vanilla. Pour into 4 dessert size dishes.
5. Serve warm or refrigerate until cold.
Title: Corn Pone
Ingredients:
- 1 1/2 yellow cornmeal
- 1 1/2 flour
- 1 baking powder
- 1 salt
- 1/2 baking soda
- 1 sugar
- 1/2 vegetable shortening
- 2 eggs
- 1 milk
Instructions:
1. Combine cornmeal, flour, baking powder, salt and baking soda.
2. In large bowl combine sugar and shortening; beat well. Add eggs and beat well. Add dry ingredients, alternating with milk, stirring just until moitened.
3. Turn into greased and floured 9" x 5" loaf pan. Bake at 300 F for 55-60 minutes, until wooden pick inserted near center comes out clean.
4. Cool 5 minutes; remove from pan.
Title: Lemon Sauce to Soak and Top Cake
Ingredients:
- 2 confectioners' sugar
- 2 lemons
Instructions:
1. Blend.
2. Mixture will penetrate cake and glaze on top.
Title: Pampered Chef Butterscotch Dip
Ingredients:
- 1 cream cheese
- 1/4 brown sugar
- 1 vanilla
- 1
Instructions:
1. Combine all in small bowl and mix until smooth.
2. Chill.
3. Serve with fresh fruit.
Title: Pumpkin Roll Cake
Ingredients:
- 3/4 powdered sugar
- 1/2 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1/4 pumpkin pie spice
- 3 salt
- 1 eggs
- 2/3 granulated sugar
- 1 canned pumpkin
- 1 pecans
- 3/4 cream cheese
- 6 powdered sugar
- 1 butter
- margarine
- vanilla extract
- powdered sugar
Instructions:
1. For the cake: Preheat oven to 375 degrees F. Grease 15x10 inch jelly roll pan, and then line with wax paper. Also grease and flour the paper. Sprinkle a thin cotton kitchen towel (a no lint type) with powdered sugar.
2. Combine the flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl. Beat eggs, and sugar in a larger mixer bowl until thick. Beat in pumpkin. Stir in the flour mixture. Spread evenly into pan. (optional sprinkle with nuts).
3. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper, and sprinkle top of cake with more powdered sugar (to help keep the towel or cake from sticking together) Then roll the cake and towel up together(starting from the narrow end) Cool completely on a wire rack.
4. For Filling: Beat cream cheese, powdered sugar, butter and vanilla extract in a small bowl until smooth.
5. Carefully unroll the cake, remove towel. Spread filling over the whole cake, covering the entire top. Reroll the cake, and then wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with powdered sugar before serving if desired.
Title: Anzac Biscuits (Cookies)
Ingredients:
- 2 rolled oats
- 1 3/4 plain flour
- 2 sugar
- 1 3/4 brown sugar
- 1/4 butter
- 250 golden syrup
- 2 bicarbonate of soda
- 3 boiling water
- 3
Instructions:
1. Preheat oven to 160C (if using fan-forced oven) or 180°C Line biscuit trays with a quality baking paper or lightly grease with butter.
2. Using a large mixing bowl -- combine the oats, coconut, flour and sugars.
3. Using a small saucepan or microwave -- melt the butter and golden syrup together. Set aside.
4. Using a cup -- mix the boiling water and bicarb soda together. Add this mixture to the melted butter. The mixture will foam up.
5. Add the butter to the dry ingredients and combine thoroughly.
6. Note -- if the mixture is too crumbly the biscuits will not hold together -- add a small amount of water. I've posted a photo of how I like my mixture to look. You should be able to get a tablespoon of the mixture and roll it together/push into shape of a cookie. Add too much water and your biscuits will flatten out totally during cooking.
7. Using your hands. Roll into balls and flatten slightly. These cookies do spread whilst baking -- so I usually place 12 to a cookie sheet/baking tray.
8. Place on baking trays and bake for 15-20 minutes or until golden brown. Cooking longer will give a crunchier biscuit or less time a softer biscuit. I like mine to be crisp. Total cooking time will depend on how many cookies/trays can fit in your oven at a time.
9. Cool on trays for 5 to 10 minutes before moving to a rack to cool.
10. If biscuits are too soft they can be returned to the oven and cooked further.
Title: Ring Cake -- Ciambellone
Ingredients:
- 12 ricotta cheese
- 3 flour
- 1 1/4 sugar
- 3 eggs
- 1/2 cinnamon
- 1/2 vanilla
- 1 orange, juice and zest of
- 1 lemon, zest of
- 1/2 baking powder
- sugar
Instructions:
1. PREPARATION:
2. Preheat your oven to 380 F (190 C).
3. Mash the ricotta with the tines of a fork, mixing until it is creamy in texture, and combine it with the sugar, grated zests, eggs, vanilla, cinnamon and a bit more than half the orange juice.
4. Mix well, fold in the flour and the rising agent, and then pour the batter into a floured ring mold. Brush the surface of the cake with the remaining orange juice, dust it with sugar, and bake it until it begins to pull away from the sides of the pan and a toothpick inserted into the center comes out dry (about 40 minutes, but check before then).
Title: Lemon Poppy Seed Butter Cake
Ingredients:
- 2 3/4 all-purpose flour
- 1 3/4 granulated sugar
- 2 1/4 baking powder
- 1 baking soda
- 1/2 salt
- 4 eggs
- 2 vanilla extract
- 2 lemons, zest of
- 1 unsalted butter
- 1 buttermilk
- 1/2 poppy seed
- confectioners' sugar
Instructions:
1. Preheat oven to 350 F.
2. Grease and flour a 10-inch (2 L) tube pan, plain or fluted.
3. Sift flour, baking powder, baking soda and salt onto a sheet of waxed paper and resift twice more.
4. Beat butter in mixer bowl on moderately high speed until light and fluffy, about 3 minutes.
5. Add granulated sugar in two additions, beating for 2 minutes after each addition.
6. Add egg yolks, one at a time, beating on high speed for 1 minute after each addition and scraping down sides of bowl often with rubber spatula.
7. Beat in lemon zest and vanilla.
8. On low speed, beat in flour mixture in three additions and buttermilk in two, beginning and ending with flour mixture.
9. Stir in poppy seeds.
10. Beat egg whites in clean mixer bowl with clean beaters until foamy.
11. Add pinch of salt; continue beating just until firm, not stiff, peaks form.
12. Stir about one fourth of the beaten whites into batter to lighten; fold in remaining whites carefully but thoroughly.
13. Pour batter into prepared pan; bake in lower third of oven until wooden pick inserted into cake is withdrawn clean and dry, about 55 minutes.
14. Cool cake in pan 10 minutes.
15. Turn out of pan onto wire rack to cool completely; if plain tube pan was used, invert cake onto second rack to cool, right side up.
16. At serving time, sprinkle top of cake with confectioners' sugar.
Title: Strawberry Cream Cheese Pie for Frozen Strawberries
Ingredients:
- 1 reduced fat graham cracker crust
- 1 fat free cream cheese
- 1 1/3 Splenda granular
- 1 egg
- 2 cornstarch
- 1 sugar-free strawberry gelatin
- 1 1/2 frozen strawberries
- water
Instructions:
1. Thaw strawberries, reserving the juice.
2. mix cream cheese, 2/3 cup Splenda, and egg until smooth.
3. Pour into crust and bake for 30 minutes at 350 degrees.
4. Measure juice from berries and add water to make 3/4 cup.
5. Heat juice and water to boiling, then add the gelatin, stirring until dissolved.
6. Combine that mixture with cornstarch and 2/3 cup Splenda in saucepan.
7. Cook, stirring constantly, until mixture thickens.
8. Add strawberries.
9. Pour over baked cream cheese layer and chill.
Title: Indian Pudding
Ingredients:
- 4 vanilla-flavored soymilk
- 1/2 yellow cornmeal
- 2 yellow cornmeal
- 1/2 turbinado sugar
- 1/4 unsulphured molasses
- 1/2 maple syrup
- 1 powdered ginger
- 1/4 cinnamon
- 1/4 ground cloves
- salt
Instructions:
1. Preheat oven to 300.
2. In a medium saucepan over high heat, bring the soy milk to a boil.
3. Reduce heat to low and sprinkle in the cornmean while stirring.
4. Add remaining ingredients and simmer 15 minutes, stirring occasionally.
5. Remove from heat and pour into a lightly oiled oven-proof dish.
6. Bake for 45-60 minutes, until browned and set.
7. Serve warm.
Title: Chocolate Sauce Pudding
Ingredients:
- 60 butter
- 1/2 milk
- 1 vanilla
- 1 self-raising flour
- 3/4 caster sugar
- 1 hot water
- 2 brown sugar
- 3/4
- 1
- 200
Instructions:
1. Heat butter and milk in saucepan, stir until butter melts, add vanilla.
2. Sift dry ingredients flour, castor sugar and one tablespoon cocao into a basin.
3. Add the butter mixture to well in centre, stir until smooth.
4. Pour into a deep, greased 4 litre ovenproof dish.
5. Sift brown sugar and extra cocoa over the top.
6. Carefully pour hot water over.
7. Bake at 180C for 40 to 45 minutes.
8. Serve hot, with cold cream - or substitute for ice cream.
Title: Simple Peach Cobbler
Ingredients:
- 1 sugar
- 5 flour
- 1 1/2 egg
- 2 margarine
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. Place fruit in an 8x8 inch baking dish.
3. Cut the crust off the bread and cut each slice into 5 strips.
4. place bread strips over the peaches.
5. In a medium bowl mix sugar, flour, egg, and margarine. Blend well and pour over the bread strips.
6. Bake at 350 for 35 - 45 minutes or until golden brown.
Title: Grated Apple Cinnamon Cake
Ingredients:
- 2 all-purpose flour
- 3/4 brown sugar
- 1 baking powder
- 1 cinnamon
- 1 egg
- 1/2 butter
- 1 milk
- 1 apple
- 1/4 all-purpose flour
- 1/4 brown sugar
- 1/2 cinnamon
- 3 butter
Instructions:
1. In large bowl, combine flour with sugar, baking powder and cinnamon.
2. In separate bowl beat egg with melted butter and milk.
3. Combine ingredients and stir in apples.
4. Transfer to a buttered 8" square baking pan.
5. Topping:
6. In small bowl mix together flour, brown sugar, and cinnamon.
7. Cut in cold butter until mixture resemble coarse crumbs.
8. Sprinkle over batter.
9. Bake in preheated 350 oven for 40-45 min or until centre springs back when lightly touched. Cool.
Title: El's Seven Layer Cookies
Ingredients:
- 1 butter
- 4 eggs
- 1 flour
- 1 sugar
- 7 almond paste
- 7
Instructions:
1. Beat eggs and butter together.
2. Add flour and sugar, and mix together.
3. Add almond paste/ extract and mix
4. Divide into 3 equal parts (approx 1 cup each).
5. Add food coloring to 2 parts.
6. Line 8x8 pan with wax paper and bake @ 350 degrees for 10-12 minutes.
7. Put jam on 2 middle layers and melt chocolate chips and cover top and bottom with chocolate layer. Enjoy!
Title: Lemon-Lime Angel Food Cake
Ingredients:
- 1 water
- 1 fresh lemon juice
- 1/3 lime rind
- 2
Instructions:
1. Preheat oven to 350º. Prepare cake mix according to package directions using the water and lemon juice. Stir in lime rind.
2. Spread in an ungreased 10' tube pan, break the air pockets by cutting through batter with a knife.
3. Bake on lowest oven rack for 40 min, or until cake springs back when lightly touched. Let cool, Loosen from sides of pan with a knife or metal spatula and invert onto a plate. If desired, serve with whipped topping and lime slices.
Title: Autumn Leaf Patchwork Cookies
Ingredients:
- sugar
- turbinado sugar
Instructions:
1. Divide the dough into four (or more) batches and tint each with food coloring.
2. Create a multicolored patchwork by pressing dough pieces from each batch together on lightly floured parchment paper.
3. Smooth with rolling pin to 1/4" thickness.
4. Chill for 15 minutes, then cut out shapes using fall leaf-shaped cookie cutters.
5. Bake according to your cookie recipe's instructions.
6. Decorate: Create leaf veins with a toothpick, then sprinkle with sanding sugar (we used turbinado aka raw sugar instead).
7. Prep does not include chilling or shaping.
Title: Espresso Pound Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 kosher salt
- 1 coffee beans
- 1 lemon
- 2/3 unsalted butter
- 1 sugar
- 2 eggs
- 1/3 buttermilk
Instructions:
1. Preheat oven to 350 degrees.
2. Generously butter an 8 ½ x 4 ½ inch loaf pan.
3. Sift the flour, baking powder, and salt into a bowl.
4. Stir in the ground coffee.
5. Grate the zest from the lemon into the bowl.
6. In the bowl of a stand mixer, beat the butter on medium speed until creamy.
7. Add the sugar and beat until the mixture is pale and fluffy.
8. Add the eggs, beating until incorporated.
9. Decrease mixer speed to med-low and add the dry ingredients in 3 additions alternately with the buttermilk in 2 additions, starting and ending with the dry ingredients.
10. Beat just until combined.
11. Pour the batter into the prepared pan and smooth the top.
12. Bake until the cake is browned and puffed, and a toothpick inserted into the center comes out clean, 50-60 minutes.
13. Let cool completely on wire rack.
14. Run a knife around the edge of the pan.
15. Invert the cake onto a plate, then turn the cake right side up.
16. Cut into thick slices and serve.
Title: Nürnberger Lebkuchen - Vegan and Fat Free!
Ingredients:
- 1 honey
- 1/4 applesauce
- 1 lemon rind
- 1/4 ground cloves
- 1/2 ground nutmeg
- 3/4 brown sugar
- 1 lemon juice
- 2 3/4 flour
- 1 cinnamon
- 1 baking soda
- 1 sugar
- 1/2 water
- 1/4 powdered sugar
Instructions:
1. Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients separately.
2. Stir the wet into the dry. Chill overnight.
3. When ready to cook, heat the oven to 400 degrees.
4. Roll out a small amount of dough at a time to a 1/4 " thick log. Cut into 2" rounds.
5. Place each cookie round on a nonstick cookie sheet, and place a slivered almond in the center if desired.
6. Bake about 12 minutes, or until set.
7. Immediately brush with glazing icing, if desired:
8. boil sugar and water until the first indication of a 'thread' appears as it thickens (around 230 degrees).
9. Remove from heat and stir in the powdered sugar. Bush this lightly over the cookies (when the icing gets sugary, reheat slightly, adding a little water until clear again).
Title: Banana Brownies
Ingredients:
- 2 1/2 flour
- 2 salt
- 1 cinnamon
- 1 baking powder
- 1/2 baking soda
- 12 margarine
- 1 granulated sugar
- 1 eggs
- 2 milk
- 1/2 bananas
- 3
Instructions:
1. Mix well flour, salt, cinnamon, baking powder, and baking soda. Set aside.
2. Place chocolate chips and 1/2 cup margarine in top of double boiler over hot water; stir until melted and smooth. Remove from heat; cool.
3. In medium bowl cream remaining 1/2 cup margarine and the sugar until light; beat in eggs, milk and bananas. Stir in flour mixture until well blended. Stir in chocolate, leaving mixture slightly marbleized. Turn into greased 13 x 9-inch baking pan.
4. Bake at 350 degrees F for 25 to 30 minutes or until sides just begin to pull away from pan. Cool in pan on rack. Cut into bars.
Title: Nutri-Cookies
Ingredients:
- 1/2 margarine
- 1/2 butter
- 1 liquid honey
- 2 eggs
- 1 vanilla
- 3 all-purpose flour
- 1 1/2 coconut
- 1 sultana raisin
- 1 sunflower seeds
- 3/4 walnuts
- 1/2 baking soda
- 1/2 salt
- 1
Instructions:
1. Cream margarine and peanut butter in large bowl. Add honey, eggs and vanilla. Beat well.
2. Add remaining 9 ingredients. Stir well. Roll dough into balls, using 1 tbsp for each. Flatten slightly. Arrange cookies about 2 inches apart on ungreased cookie sheets. Bake in 375 degrees F oven for 12 minutes or until golden. Let stand on cookie sheets for 5 minutes before removing wire racks to cool.
Title: Plum Duff
Ingredients:
- 2 butter
- 2 granulated sugar
- 1 egg
- 1/2 molasses
- 1 1/2 flour
- 1/4 salt
- 1 baking soda
- 1/2 water
- 1/2 raisins
- 1/2 currants
Instructions:
1. Sift the dry ingredients together.
2. Cream butter and sugar until fluffy; add egg and mix thoroughly.
3. Add molasses.
4. Add sifted dry ingredients alternatively to the batter with the boiling water.
5. Add raisins and currants.
6. Mix well; pour into a well-greased pudding mold and steam for 90 minutes.
7. Serve with any desired pudding sauce.
Title: Apple Blueberry Crunch
Ingredients:
- 1 frozen blueberries
- 1 sugar
- 1 light margarine
- 1 walnuts
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spread apple pie filling on bottom of 9 x13 baking dish.
3. In a bowl, mix together blueberries and 3/4 cup sugar; spoon over apple pie filling in pan.
4. Sprinkle cake mix evenly over the fruit then drizzle with melted butter.
5. Sprinkle with walnuts and remaining 1/4 cup sugar.
6. Bake 45-50 minutes, or until golden and bubbly.
Title: Salty Butter Break-Ups
Ingredients:
- 1 3/4 all-purpose flour
- 2/3 sugar
- 3/4 - 1 kosher salt
- 9 unsalted butter
- 3 -5 cold water
- 1
Instructions:
1. Combine flour, sugar and salt in a food processor; pulse to combine. Add butter and pulse until it forms a coarse meal, 8-10 1-second pulses. With the machine running, drizzle in cold water until dough ALMOST forms a ball. It should feel like a very malleable pie dough.
2. Scrape onto a floured work surface and pat into a square 1/2" thick. Wrap tightly in plastic and refrigerate at least 1 hour (can hold in refrigerator up to 3 days).
3. Preheat oven to 350F and line a baking sheet with Silpat or baker's parchment.
4. Remove dough from refrigerator and unwrap. Place onto a floured work surface and bash a few times with a rolling pin to soften. Place between sheets of parchment or waxed paper and roll into a rectangle roughly 5x11" and 1/4" thick (accuracy isn't important). Transfer to baking sheet.
5. Beat egg yolk with 1/8 tsp cold water. Brush cookie with glaze. Decorate with a crosshatch pattern using the back of a fork. You can optionally add a VERY light additional sprinkle of salt, if desired.
6. Bake in the middle of the preheated oven 30-40 minutes, until the edges are brown but the center still has a little spring when pressed lightly. Cool on sheet 5 minutes, then slide parchment/Silpat onto a rack and cool to room temperature.
Title: Applesauce & Raisin Cake
Ingredients:
- 8 unsalted butter
- 1 sugar
- 1 egg
- 1/2 baking soda
- 1 unsweetened applesauce
- 2 flour
- 1 baking powder
- 1/2 salt
- 1 cinnamon
- 1/4 clove
- 1/4 nutmeg
- 1/2 raisins
- 6 fresh lemon juice
- 2 confectioners' sugar
Instructions:
1. Preheat oven to 350F and butter a 9x5" loaf pan and line bottom with parchment paper and butter paper. (This makes removing it from the pan so much easier).
2. Beat butter and sugar with an electric mixer until light and fluffy. Beat in egg.
3. Stir baking soda into applesauce in a separate bowl.
4. Mix dry ingredients together.
5. Add dry ingredients in to butter mixture alternating with the applesauce. Mix just until blended well - don't overmix or the cake will be dense.
6. Gently stir in raisins.
7. Pour batter into pan and bake until top springs back when pressed - about 50 minutes (check at 45 minutes).
8. Cool in pan on a wire rack for 10 minutes then turn out onto the rack to cool completely.
9. Make glaze by mixing the lemon juice with the confectioner's sugar until smooth. Spoon glaze over the cooled cake and let set up before serving.
Title: Jack Daniel's Tipsy Cake
Ingredients:
- 5 instant coffee granules
- 1/4 self-rising flour
- 2 boiling water
- 1/4 cold water
- 1 1/4 vanilla
- 1/2 butter
- 1 sugar
- 1 eggs
- 2
- 3
Instructions:
1. Preheat oven to 350-375 degrees, depending on how your oven bakes (it's different for everyone!).
2. Melt chocolate and set aside to cool down a bit.
3. Dissolve the coffee granules in the boiling water. When dissolved, stir in the cold water. Add the whiskey and set aside.
4. In a large electric mixer, cream the butter, vanilla, and sugar. Add the eggs, one at a time, beating well after each addition. Add the chocolate.
5. With the mixer on low, add the flour alternating with the coffee/whiskey mixture.
6. ****The batter WILL BE THIN & RUNNY.**** Do NOT add more flour.
7. Pour into two prepared loaf pans (I always make one small and one large-one to keep, one to give away.).
8. Bake until a toothpick comes out clean, about an hour to an hour and a half. Cool. Sprinkle with powdered sugar when serving.
Title: Chocolate Eclair Pudding
Ingredients:
- 1 instant vanilla pudding
- 2 milk
- 1 Cool Whip
- 15 graham crackers
- 3/4
Instructions:
1. Prepare pudding per box.
2. Fold in 1-1/2 cup cool whip.
3. Stir until pudding thickens.
4. Line bottom of 8in x 8in square pan with graham crackers.
5. Spread half of pudding mixture over crackers.
6. Put another layer of crackers, then remaining pudding.
7. Cover with final layer of crackers.
8. Heat frosting in microwave until soft and spreadable.
9. Spread over top of crackers.
10. Refrigerate overnight.
11. Top with remaining cool whip.
Title: Easy Brownies
Ingredients:
- 1 margarine
- 3/4 sugar
- 2 eggs
- 4 flour
- 1 1/2 vanilla
- 2
- 1
Instructions:
1. Melt margarine.
2. add eggs and vanilla.
3. add dry ingredients
4. mix until smooth.
5. pour into 10x14 inch pan.
6. bake 20 minutes at 350 degrees.
7. cool.
8. frost and enjoy.
Title: Summer Frozen Fruit Bars
Ingredients:
- 1 strawberry
- 1/2 watermelon
- 1/2 sugar
- 1 fresh lemon juice
- 1
Instructions:
1. Place the fruit in a blender. Cover and blend until smooth.
2. Add 1-2 tablespoons water, if necessary. Add sugar and lemon juice. Cover and blend until well mixed.
3. Pour into 4 oz. ice-pop molds or paper cups. Insert sticks. Freeze until solid.
4. Cooking time is freezing time.
Title: Cranberry & Lemon Muffins
Ingredients:
- 2 flour
- 1/2 whole wheat flour
- 1 baking powder
- 1/2 dried cranberries
- 1 lemon rind
- 3 eggs
- 125 butter
- 2/3 milk
- 3/4 brown sugar
Instructions:
1. Sift flours with baking powder, stir in cranberries & lemon rind.
2. In a separate bowl, whisk together eggs, butter, milk & sugar, pour into flour mixture and stir until just combined.
3. Spoon into greased muffin pans and bake at 180.C for approx 25 mins or until cooked through.
Title: Banana Pudding
Ingredients:
- 1 fat-free instant vanilla pudding mix
- 1 banana cream instant pudding
- 1 low-fat milk
- 1 skim milk
- 3 fat-free cool whip
- 1 bananas
Instructions:
1. In a large mixing bowl combine pudding mix, milk and condensed milk.
2. When pudding is thoroughly mixed add cool whip.
3. Mix until cool whip is completely blended in.
4. Add 3 sliced bananas and mix.
5. Crush 1 cup of vanilla wafer and add to pudding.
6. Use vanilla wafers to line a serving bowl.
7. Alternate layers of wafers and vanilla pudding, ending with the pudding.
8. If you have a few wafers left over, use some to decorate the top of the pudding.
Title: Stovetop Leftover Rice Pudding ATK
Ingredients:
- 1 cooked rice
- 1 1/3 milk
- 3 sugar
- 1/4 cinnamon
- 1 salt
- 1/2 vanilla extract
- 1 raisins
- 1/2 butter
Instructions:
1. Place milk, rice, sugar and cinnamon in saucepan. Heat to low simmer.
2. Cook, uncovered, stirring often, until thick - about 45 minutes.
3. Remove from heat. Add vanilla, raisins and butter. Stir to combine. Set aside to cool.
4. Serve warm or cold. Store in refrigerator.