lumicero/recipes-ing2inst huggingface dataset:
Title: Triple-Ginger Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/3 crystallized ginger
- 2 baking soda
- 1/4 salt
- 3/4 unsalted butter
- 1/2 golden brown sugar
- 1/2 dark brown sugar
- 1 egg
- 1/4 light molasses
- 1 1/2 ginger
- 1 1/2 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 1/3 sugar
Instructions:
1. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F
2. Line 2 baking sheets with parchment paper.
3. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl.
4. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes.
5. Gradually beat in both brown sugars.
6. Beat on medium-high speed until creamy, about 3 minutes.
7. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend.
8. Add flour mixture in 2 additions, beating on low speed just to blend between additions.
9. Place 1/3 cup sugar in small bowl.
10. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet.
11. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
12. Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes.
13. Cool completely on sheets on rack.
14. DO AHEAD: Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.
Title: Mochachino Cake
Ingredients:
- 1 eggs
- 3 heavy cream
- 1/2 heavy cream
- 2 canola oil
- 1/4 instant coffee powder
- 4 chocolate curls
- 2
- 1
- 2
Instructions:
1. Preheat oven to 350°F Coat 2 (9") round cake pans with cooking spray.
2. At low speed, beat cake mix, eggs, 1 cup water, 1/2 cup cream, oil, 2 tbsp coffee powder, and cocoa for 30 seconds.
3. Increase speed to medium; beat 2 minutes.
4. Stir in chips.
5. Divide batter between pans.
6. Bake 30 min or until toothpick inserted into centers come out clean.
7. Cool on racks 20 minute Remove from pans, cool.
8. Combine remaining cream and coffee, stir into frosting, chill until spreadable.
9. Place 1 cake layer on serving platter; spread with 1 cup frosting.
10. Top with remaining cake layer.
11. Spread top and side with frosting.
12. Garnish with chocolate curls if desired.
Title: Snickerdoodles
Ingredients:
- 1/2 shortening
- 2 cream of tartar
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 1/2 butter
- 3/4 vanilla
- 1 baking soda
- 1/4 salt
- 1 cinnamon
Instructions:
1. Mix shortening, butter, sugar, and eggs.
2. Add flour, cream of tartar, vanilla, soda, and salt.
3. Roll into balls the size of walnuts. Roll in mixture of 2 tbsp sugar and tbsp cinnamon.
4. Place on baking sheet and bake at 400°F for 8-10 minutes.
Title: Crème Brulé
Ingredients:
- 1/2 sugar
- 1 1/2 cornstarch
- 2 salt
- 2 eggs
- 2 milk
- 1/2 vanilla
Instructions:
1. Ina small sauce pan, combine1/4 cup sugar with 2 Tblsp water. Place over medium high heat; bring to a simmer and cook stirring often until sugar dissolves.
2. Partly cover pan and continue cooking until sugar turn medium amber. Immediately remove pan from heat and let cool slightly.
3. Add 3 Tablespoons of water and return to medium low heat to melt the caramel.
4. In a bowl whisk the cornstarch with the remaining sugar, the salt, the eggs and the milk. Pour into a medium saucepan, place over medium heat and cook stirring constantly with a wooden spoon, until the cream thickens.Add vanilla. When pudding barely simmers, remove the pan from heat.
5. Stir the caramel into the pudding. If lumps form, use your whisk.
6. Spoon into dessert dishes or ramekins.
7. Cover and refrigerate until cold. I placed mine a cake dish and covered with foil making sure the pudding did not touch the cover.
8. Refrigerate at least 3 hours or overnight.
9. Just prior to serving, sprinkle with white fine sugar and caramelize with a blowtorch.
Title: Orange Shortbread Cookies With Chocolate Chips
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 1/2 salt
- 1/2 butter
- 1/2 sugar
- 2 chocolate chips
- 1/2
- 1
- 3
- 8
Instructions:
1. Preheat the oven to 350 degrees F (180C).
2. Sift the dry ingredients together.
3. Using a mixer, cream the butter with the sugar, add the orange peel, extract, egg yolk and whipping cream. The room temperature ingredients are key so that you can create a smooth, homogeneous mix.
4. Stir the dry ingredients into the wet, mixing *just* until it is incorporated.
5. Stir in the chocolate chips.
6. This is a pretty dry dough, so blend it with a wooden spoon to incorporate the dry bits and break up any concentrations of chocolate chips.
7. At this point you can make about 1" balls of cookie dough that you can then press out on a cookies sheet covered with parchment paper. These cookies don't spread much when baking.
8. Bake approximately 7-10 minutes rotating the pan during cooking as needed.
9. Alternatively, you can take the whole of the cookie dough and roll it into a log, wrap it in plastic wrap, then refrigerate until firm. Next you can slice off about 1/4" cookies. This latter option makes for a more uniform cookie and a smoother appearance.
10. Note: if you use a whole egg instead of just the egg yolk, the cookies bubble up a bit and have a lumpy appearance. Still tasty, though.
Title: Slow-Baked Clotted Cream Rice Pudding
Ingredients:
- 25 butter
- 100 pudding rice
- 450 full-fat milk
- 284 vanilla pod
- 227 nutmeg
- 1
- 85
Instructions:
1. Heat oven to 180C/fan 160C/gas 4.
2. Lightly butter a shallow ovenproof dish.
3. Wash the rice well under cold water, then drain.
4. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
5. Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hour more, by which time the pudding should be golden brown on top and creamy underneath.
6. Serve with spoonfuls of raspberry jam.
Title: Cheesecake Pudding - Weight Watchers
Ingredients:
- 8 fat free cream cheese
- 3 sugar-free instant vanilla pudding mix
- 2/3 water
- 1 1/3 lemon juice
- 2 Splenda sugar substitute
- 1 vanilla
- 1 graham cracker crumbs
- 3 fat-free cool whip
- 1/2
Instructions:
1. In a medium bowl, stir cream cheese until soft.
2. Add dry pudding mix, dry milk, and water.
3. Mix well with a whisk or electric mixer.
4. Stir in lemon juice, Splenda, and vanilla.
5. Spoon evenly into 6 small dishes.
6. Refrigerate for at least 1 hour.
7. To Serve:
8. Sprinkle each dish with 3/4 Tablespoon of graham cracker crumbs.
9. Add Cool Whip.
10. 5 pts each.
11. *You could pour this into a RF Graham cracker crust, just don't forget to add the points!
Title: Shortbread Cookies
Ingredients:
- 4 all-purpose flour
- 1/2 unsalted butter
- 1 sugar
- 1 vanilla
- 1
Instructions:
1. Measure all purpose flour and rice flour into a large bowl, stir with a whisk to blend.
2. In a large bowl beat butter and sugar till light and fluffy. Stir in vanilla. Stir in flour mixture. Mixture will be soft. Place half mixture on a sheet of plastic wrap, press into a 1" thick round, cover and refrigerate 2 - 3 hours.
3. Repeat with remaining dough.
4. Preheat oven to 350.
5. On a lightly floured board with a lightly floured rolling pin roll dough to 1/4".
6. thickness, place on ungreased cookie sheet and bake for 15 - 20 mins till lightly browned. Cool on cookie sheet, remove to rack to finish cooling. Store in airtight container. Freezes well.
7. (I use a half recipe as a base for cheesecake, after mixing press dough into bottom and up sides of springform pan. Bake as directed, cool and fill with cheesecake filling,).
Title: Churros (Spanish Doughnuts)
Ingredients:
- 4 butter
- 1/2 water
- 1/8 salt
- 1 1/4 all-purpose flour
- 3 eggs
- 1/4 vanilla
- 1/2 cinnamon
- 1/2 sugar
Instructions:
1. In medium saucepan, combine butter and water. Bring to a boil; add salt and remove from heat.
2. Add flour all at once; beat with wooden spoon.
3. Return to heat; beat with wooden spoon for 2 minutes. Remove from heat; let cool.
4. Beat in an egg at a time. Add vanilla and continue beating until mixture is satiny.
5. Press mixture through fluted tip pastry bag or cookie press, 1/2-inch wide opening. With wet scissors, cut into 2-inch strips as it drops in fat heated to 350*F. Fry for 2 minutes on each side. Do a few at a time.
6. Drain; roll in cinnamon sugar mixture.
Title: Apricot Bundt Cake
Ingredients:
- 1 apricot gelatin
- 1 eggs
- 4 powdered sugar
- 3/4
- 1 1/2
Instructions:
1. Mix cake mix, Jello, eggs, 3/4 cup nectar and oil with electric mixer.
2. Pour into greased and floured bundt pan.
3. Bake at 350 degrees for 25-30 minutes.
4. Make a glaze by whisking powdered sugar with apricot nectar and pour over warm cake so it can seep into cake.
Title: Healthy Pumpkin Raisin Bars
Ingredients:
- 2 butter
- 1 sugar
- 1/8 cinnamon
- 1 pecans
- 1 flour
- 1/2 baking soda
- 1/2 salt
- 1/4 cinnamon
- 1/4 clove
- 1/4 nutmeg
- 2 honey
- 1/4 sugar
- 1/4 egg
- 1 vanilla extract
- 1/2 pumpkin
- 1/2 plain yogurt
- 1/4 raisins
- 1/4
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x9-inch pan with nonstick cooking spray; set aside.
2. Topping:
3. In a small bowl, cut butter, sugar and cinnamon together with a fork. Stir in pecans. Set the bowl aside.
4. Bars:
5. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg. Set the bowl aside.
6. In a large bowl, whisk oil, honey and sugar. Whisk in the egg, vanilla and pumpkin. Add the dry ingredients alternately with the yogurt. Stir in the raisins.
7. Pour batter evenly into the pan. Sprinkle evenly with the topping.
8. Bake at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove pan from oven to a wire rack. Cool completely and cut into bars.
Title: Mordegkakor
Ingredients:
- 2 1/2 all-purpose flour
- 1 unsalted butter
- 1/2 granulated sugar
- 1 cinnamon
- 1 sugar
Instructions:
1. Blend together with a pastry blender or two knives; flour, butter, sugar and egg yolk.
2. With your hands, work butter into flour so it's more malleable into a smooth dough.
3. Roll dough into two logs about 10" long each.
4. With a pastry brush, brush logs with beaten reserved egg white, and dip/roll logs in a cinnamon-sugar mixture. Place 1 tablespoon cinnamon and 3 tablespoons sugar on a sheet of waxed paper for easy clean-up.
5. Cut roll into 1/4" inch slices and put on greased or parchment-lined cookie sheet.
6. Bake at 375°F for 10-12 minutes-- do not over bake.
7. Cool sheets completely between batches by either running'underside' of hot sheets under cold water, or alternate using extra sheets.
Title: Boozy Banana Pudding
Ingredients:
- 14 instant vanilla pudding
- 1 water
- 16 vodka
- 1 rum
- 1/2 bananas
- 2 -3
- 11
Instructions:
1. Mix condensed milk, pudding, water and vodka together. Chill for approximately 5 minutes. Fold in the whipped cream. Next layer in serving dish vanilla wafers, pudding, bananas. Repeat layers till bowl is filled. (I did 3 layers). Finish off with the pudding on top. Chill for a couple of hours and serve with additional whipped cream if desired.
2. For stronger pudding mix switch out equal amounts of vodka for water. You can also use the flavored whipped cream.
Title: Kaitlyn's Pineapple Cupcakes
Ingredients:
- 1 sweetened condensed milk
- 1 pineapple slices
- 1
- 5
Instructions:
1. Open the can of pineapple and drain into a small bowl. Mix the pineapple juice and the soda together.
2. Cut up the pineapple slices into pieces about the size of a quarter; set aside.
3. Mix the cake mix, soda and pineapple juice, and about 3/4 of the cut up pineapple in a bowl (mixture will be a bit runny).
4. Spray or put paper muffin cups into a 12 cupcake pan. Fill cups 2/3 full.
5. Put one piece of pineapple on top of each unbaked cupcake.
6. Take can of sweetened condensed milk and pour about a teaspoon on top of each one.
7. Bake for 20 minutes!
8. Enjoy these very good cupcakes!
Title: Diabetic Chocolate Parfaits
Ingredients:
- 1 1/2 fat-free sugar-free instant chocolate pudding mix
- 2 1% low-fat milk
- 1/2 light sour cream
- 8 chocolate graham cracker crumbs
- 3/4 chocolate
- 1
Instructions:
1. Whisk together first 3 ingredients in a bowl until blended and smooth.
2. Fold in 1 1/2 cups whipped topping.
3. Spoon 1 tablespoons crumbs into each of 6 (4-oz.) glasses, and top with 1/3 cup pudding mixture.
4. Repeat layers with remaining crumbs and pudding mixture.
5. Top each parfait evenly with remaining whipped topping and grated chocolate.
6. Cover and chill at least 1 hour.
Title: Quick & Easy Peanut Butter Cookies
Ingredients:
- 1 sugar
- 1 egg
- 1 peanut butter
- 1 vanilla
Instructions:
1. Preheat oven 350 degrees Fahrenheit.
2. Mix sugar and egg together.
3. Add peanut butter and vanilla extract.
4. Form dough into 1" balls.
5. Press balls with a fork dipped in a little sugar so it won't stick.
6. Bake for 10 to 12 minutes.
7. NOTE: Reese's Peanut Butter can be used.
8. You can also add chocolate chips, raisins, Hershey's Kisses®, M&M'S®.
9. If using chocolate kisses, place a kiss in the center of each cookie. Mmmmm -- yummy!.
Title: Honey Almond Bars
Ingredients:
- 1 butter
- 1/2 almond paste
- 3/4 almond paste
- 2 sugar
- 1 eggs
- 1/2 salt
- 2 flour
- 1/2
Instructions:
1. Cream butter and almond paste until fluffy.
2. Add honey and eggs and extract. Mix well.
3. Mix in flour and salt.
4. Spread dough into greased 9x13" pan.
5. Sprinkle with sliced, slivered or chopped almonds.
6. Bake at 300 degrees for about 40 minutes.
Title: Banana Coconut Bread Pudding with Rum Sauce
Ingredients:
- 6 eggs
- 3 bananas
- 3 ground cinnamon
- 1 sweetened condensed milk
- 11 flaked coconut
- 1/2 butter
- 2 vanilla
- 2 salt
- 1/2 walnuts
- 1/2 pecans
- 2 butter
- 1 flour
- 2 brown sugar
- 1/2 milk
- 2 rum
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
3. Stir well to combine.
4. Leave sit for 15 minutes.
5. Pour mixture into greased 9x9 inch pan.
6. Sprinkle nuts evenly over top.
7. Bake for 45-50 minutes or until knife inserted in centre tests clean.
8. For sauce: Melt butter in saucepan, stir in flour.
9. Add brown sugar, cream and milk.
10. Bring to boil, lower heat and simmer until thickened.
11. Remove from heat and stir in rum.
12. Serve warm with pudding.
13. If sauce becomes too thick, thin with a small amount of milk.
Title: Lemony Rice Pudding
Ingredients:
- 2 1/2 water
- 1 salt
- 1 long-grain white rice
- 2 lemon zest
- 3 light brown sugar
- 1/4 granulated sugar
- 1/4
Instructions:
1. In a heavy medium saucepan over high heat, bring water & salt to a boil.
2. Add rice & 1 tablespoon of the zest, then reduce heat to low. Cover & cook for 20 minutes, then remove pan from heat & let the rice stand, covered, for 10 minutes.
3. When rice has stood for 10 minutes, add milk, the remaining zest & the sugars to the rice & bring the mixture just to a boil over medium heat. Then, reduce heat to low & cook, stirring frequently, for about 30 minutes, or until mixture is thick & creamy & the rice is very soft.
4. Spoon pudding into serving bowl & let cool to room temperature, stirring occasionally.
5. Refrigerate, loosely covered, for at least 4 hours or overnight, until thoroughly chilled.
6. Before serving, let stand at room temperature for 10 minutes, then ENJOY!
Title: Banana Cinnamon Snacking Cake
Ingredients:
- 1 1/2 flour
- 1/2 sugar
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 1 plain nonfat yogurt
- 1 banana
- 2 egg
- 1 vanilla
- 1 powdered sugar
Instructions:
1. Spray 9" square baking pan with non-stick spray.
2. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl.
3. Combine yogurt, banana, oil, egg and vanilla in another bowl.
4. Pour over dry ingredients and stir gently until just blended- do not overmix.
5. Pour batter into pan.
6. Bake about 20 minutes at 400 until top of cake is light brown and edges begin to pull away from sides of pan Loosen sides of cake, allow it to cool, and then remove from pan.
7. Sprinkle with powdered sugar.
Title: Gourmet Caramel Apples
Ingredients:
- 5 granny smith apples
- 5 water
- 1 milk
- 2 shortening
- 7
- 2
- 1
Instructions:
1. Bring a large pot of water to a boil. Using a slotted spoon dip apples into boiling water briefly (about 3-5 seconds; no longer) to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores. It's imperative the apples are dry.
2. Line a baking sheet with waxed paper and coat with cooking spray. Silpat mats work great and need no prep. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
3. Hold apples by the stick and dip into the caramel to coat. Wipe excess from bottom to prevent puddling. Set on waxed paper; refrigerate for about 15 minutes to set.
4. Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
5. Melt the candy melts in the microwave with the remaining 1 tablespoon shortening, stirring every 30 seconds until smooth. Using a fork or wooden stick, drizzle designs onto your apples for a finishing touch. Sprinkle with optional ingredients, if desired. Refrigerate until set or overnight.
Title: World's Most Dangerous Cake
Ingredients:
- 4 flour
- 4 sugar
- 2 egg
- 1 milk
- 3 chocolate chips
- 3 vanilla
- 3
- 1/4
Instructions:
1. Mix dry ingredients in large coffee mug. Add egg & mix thoroughly.
2. Add milk and oil, mix well.
3. Add vanilla and mix well.
4. Microwave at 1000 watts for 3 minutes.
Title: Hungarian Shortbread
Ingredients:
- 4 flour
- 2 baking powder
- 1/4 salt
- 1 unsalted butter
- 4 sugar
- 2 cranberries
- 1 sugar
- 1
- 1/2
Instructions:
1. The Shortbread.
2. Sift together first three ingredients, set aside. With mixer on high, cream butter until light and fluffy. Next add egg yolks and sugar. Mix until sugar is dissolved and mixture is light. Switch to low, add dry ingredients and mix only until incorporated. Make 2 balls cover and freeze 30 minutes.
3. The Jam.
4. In saucepan combine all ingredients; simmer stirring often until cranberries are softened. Remove from heat. Let cool.
5. Preheat oven to 350. Using one ball grate with course grater into 9 x 12 pan. Press down lightly. Cover with jam. With second ball repeat with grater. Bake for 40 minutes. Remove from oven. Sprinkle liberally with 10x sugar. Let cool 10 minutes before cutting.
Title: Jay's Cookies
Ingredients:
- 1 peanut butter
- 1/4 egg
- 1 white sugar
- 1/2 brown sugar
- 1/8 vanilla
- 1 white chocolate chips
- 1/2 mini marshmallows
Instructions:
1. Preheat oven to 325.
2. Add Peanut butter and Nutella, mix and set aside.
3. In seperate bowl whisk egg and add vanilla.
4. Add white and brown sugar and whisk until light and fluffy.
5. Combine together, and blend until mixture is nice and firm, get those muscles working!
6. Don't forget to add chips.
7. Form into balls, flatten and place a few mini marshmallows on top of each cookie( I like to put them in the freezer for a few minutes has it is easier to cut once they are cold.Cut them in half,adding three per cookie),don't forget to use parchment paper, has they are very soft once out of the oven, leave on paper until completely cool.
8. Get a glass of milk and enjoy!
9. Bake for 10-12 minutes.
Title: Frosted Carrot Cookies
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 shortening
- 1 sugar
- 1 carrot
- 2 eggs
- 3/4 flaked coconut
- 3 butter
- 1 1/2 powdered sugar
- 2
- 1
Instructions:
1. To make frosting: Add all frosting ingredients to a mixing bowl; beat until light and fluffy.
2. To make cookies: Add the flour, baking powder, and salt to a mixing bowl; stir to combine; set aside.
3. Add shortening to a large mixing bowl; cream.
4. Gradually add in sugar, beating until light and fluffy.
5. Add in the carrots and eggs; beat well.
6. Add in dry ingredients; stir to mix well.
7. Add in coconut; stir to mix.
8. Drop dough by heaping teaspoonfuls onto a lightly greased baking sheet; place 2-inches apart.
9. Bake at 400 degrees for 8-10 minutes or until golden brown.
10. Let cool on cookie sheets for 1-2 minutes, then transfer to rack and let cool completely.
11. Frost with Orange Frosting.
Title: Danish Pastry Cookies
Ingredients:
- 1/2 butter
- 3 flour
- 1 3/4 pecans
- 3 sugar
- 1 vanilla
- powdered sugar
Instructions:
1. Preheat Oven to 325°.
2. Cream together butter and sugar.
3. Add flour gradually.
4. Add pecans and vanilla.
5. Dough will be very dry but will form a ball as your hand warms the butter while forming small crescents or "football" shapes.
6. Place on ungreased cookie sheets.
7. Bake about 30 minutes or until golden brown.
8. When cool, roll in powdered sugar.
Title: Keks - Bulgarian Coffee Cake
Ingredients:
- 125 unsalted butter
- 1 sugar
- 1/2 vanilla extract
- 2 eggs
- 2 plain flour
- 1 baking powder
- 1 baking soda
- 1/4 sour cream
- 1/2 brown sugar
- 1 ground cinnamon
- 1 walnuts
- powdered sugar
Instructions:
1. Preheat oven to 180°C / 360°F Using an electric mixer, beat butter, sugar, vanilla and a pinch of salt on high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and baking soda into a bowl. Fold butter mixture and sour cream alternately through flour mixture until just combined.
2. Combine the brown sugar, cinnamon and walnuts in a small bowl. Grease a cake ring and spoon in one-third of the cake batter. Scatter over half the sugar mixture, then top with half the remaining cake batter. Scatter over remaining sugar mixture and top with remaining cake batter.
3. Bake for 50 minutes or until a skewer inserted into the center comes out clean. Stand for 5 minutes, then transfer to a wire rack to cool. Dust with powder sugar to serve.
Title: Gebrande Suiker Bol - Caramel Dumplings
Ingredients:
- 1 sugar
- 2 water
- 2 flour
- 4 baking powder
- 1/2 salt
- 1 sugar
- 3 butter
- 1 milk
Instructions:
1. Melt 1 cup sugar in heavy saucepan and brown slightly.
2. Add boiling water and cook over low heat until sugar lumps dissolve, stirring occasionally.
3. When syrup is ready, prepare dumplings.
4. Sift flour, baking powder, salt and 1 tablespoon sugar together; cut in butter and add milk.
5. Heat caramel syrup to a rapid boil.
6. Drop dough into syrup using a tablespoon, cover closely and cook without lifting cover for 12 minutes.
7. Serve with syrup as a sauce.
Title: Quick Scalloped Apples
Ingredients:
- 2 apples
- 1 water
- 1/4 - 1/2 lemon juice
- margarine
- butter
- brown sugar
Instructions:
1. Peel and chop the apples.
2. Put in a solution of lemon juice and water to prevent them from turning brown.
3. Drain the apples, reserving 1/4 cup of the liquid.
4. Melt the margarine and saute the apples over medium heat until slightly softened.
5. Add 2 Tbs.
6. to a 1/4 cup of the liquid and simmer until apples are tender.
7. Add brown sugar and cook until liquid is thick.
8. (About a minute) Serve over ice cream, on oatmeal, or as a side dish.
Title: Creamy Chocolate Pudding
Ingredients:
- 5 cornstarch
- 1/4 sugar
- 1/2 sugar
- 2 salt
- 1 instant espresso
- 1/2 low-fat milk
- 2 vanilla extract
- 1
Instructions:
1. Sift all dry ingredients together in a bowl and mix until combined.
2. Place mixture in a medium saucepan.
3. Stir in just enough milk to create a smooth paste. (I use a wire whisk).
4. Gradually mix in remaining milk.
5. Cook over medium heat and stir slowly and constantly until mixture thickens and starts to boil. Let it boil another 30 seconds or so, gently stirring constantly.
6. Remove from the heat and gently stir in vanilla.
7. Pour pudding into 3 or 4 dessert dishes and chill until set, about 4 hours.