lumicero/recipes-ing2inst huggingface dataset:
Title: Pineapple Cake
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1/4 nutmeg
- 3 baking powder
- 1/4 water
- 3/4 shortening
- 1/2 butter
- 1 eggs
- 3 vanilla
- 1
Instructions:
1. Stir flour, baking powder, nutmeg and salt together.
2. Cream shortening and butter, gradually add sugar, beating between additions.
3. Add eggs and beat until fluffy.
4. Mix water and pineapple juice.
5. Add dry ingredients, alternately with water and pine juice mix, blending well after each addition. Stir in vanilla.
6. Pour into two greased and floured or lined 8" layer cake pans. Bake in a moderate oven (350F) 25 to 30 minutes or until done.
7. Frost as desired.
Title: Tropical Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 instant vanilla pudding
- 1 1/3 milk
- 1 cream cheese
- 1 Cool Whip
- 8 crushed pineapple
- 8 pecans
- 1
- 3/4
- 1
Instructions:
1. Prepare cake according to directions in a 9x13" pan.
2. Chill well.
3. Blend pudding and milk.
4. Beat in cream cheese until smooth.
5. Fold in Cool Whip.
6. Spread mixture onto cake.
7. Top with pineapple, nuts and coconut.
8. Chill well.
9. Enjoy!
Title: Orange-Poppy Seed Cookies
Ingredients:
- 1/2 unsalted butter
- 3 orange zest
- 1/2 sugar
- 1 vanilla
- 1/2 all-purpose flour
- 1 3/4 all-purpose flour
- 2 poppy seed
- 1/4
Instructions:
1. Preheat oven to 325°.
2. Beat butter with orange zest until it whitens and holds soft peaks.
3. Beat in sugar until well blended.
4. Whisk together yolks and vanilla.
5. Add to butter mixture and mix scraping down sides as necessary.
6. Add flour and poppy seeds mixing only to combine Divide dough into 4 pieces and Roll into 4 logs, each about 1 1/2 inches in diameter.
7. Dough should be frozen for 30 minutes so that it can be easily cut or you can freeze, wrapped well for later use.
8. Slice 3/8 inch rounds.
9. Bake on a parchment lined sheet pan until firm and lightly and evenly browned- about 12-15 minutes.
10. The cookies must be cooked through to be tender.
Title: Heart Smart Chocolate Cherry Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 whole wheat flour
- 1 1/2 old fashioned oats
- 1 baking soda
- 1/2 salt
- 6 unsalted butter
- 3/4 light brown sugar
- 1 dried cherries
- 1 vanilla extract
- 1 egg
- 3 bittersweet chocolate
Instructions:
1. Preheat oven to 350°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
3. Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate.
4. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes.
5. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.
Title: Mexican Cookies
Ingredients:
- 2 flour
- 1 butter
- 1 3/4 powdered sugar
- 1 vanilla extract
- 1/2 pecans
- 1/2 anise seed
- 1
Instructions:
1. Preheat oven to 325 degrees F
2. Grind almonds and pecans in food processor, then add butter and continue to grind until smooth.
3. Add 1/4 c powdered sugar and vanilla, then mix again.
4. Add flour and anise seeds and grind mix until blended.
5. After flouring hands, roll the dough into small balls.
6. Place them about an inch apart on an ungreased cookie sheet.
7. Bake 15-20 minutes, or until brown on the bottom.
8. Cool for 15 minutes, then roll the still warm cookies in the rest of the powdered sugar.
9. Let cool again, then add more powdered sugar.
Title: Apricot Brandy Pound Cake
Ingredients:
- 1 butter
- 2 1/2 sugar
- 6 eggs
- 1 vanilla
- 1 cake flour
- 1 baking soda
- 1 salt
- 1/2 sour cream
- 3 apricot brandy
- 1/4
- 1/2
- 1
- 1/2
Instructions:
1. Cream butter, gradually add sugar and beat until light.
2. Add eggs one at a time, beat thoroughly after each.
3. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy.
4. Blend well Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes.
5. Cool in pan on rack.
6. Keeps very well, can be frozen which improves flavor.
Title: Cherry Streusel
Ingredients:
- 2 active dry yeast
- 1 1/4 all-purpose flour
- 1 eggs
- 2 warm water
- 2/3 margarine
- 1/3 cherry pie filling
- 1 powdered sugar
- 1 corn syrup
- 2 water
- 2 -3
Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl, add one box of yellow cake mix with yeast and flour.
3. Add eggs, water and beat for 2 minutes.
4. Spread in greased 9x13-inch cake pan.
5. Spoon pie filling over batter. Spread randomly.
6. Melt margarine and add second box of yellow cake mix to make streusel topping. Topping should be crumbly.
7. Sprinkle streusel topping over the top of the batter and pie filling.
8. Sprinkle a light layer of sugar over the top of the cake, about 2-3 T.
9. Bake cake for approximately 30 minutes, or until toothpick comes out clean. Don't over bake. There might be a small amount of filling clinging to the toothpick.
10. Mix together powdered sugar, corn syrup and water to make glaze. When glaze has proper consistency, drizzle it over the top of the cake after it has cooled.
Title: Greek Yoghurt Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 6 lemon, zest of
- 1 vanilla extract
- 1/2 brandy
- 1 flour
- 1 1/2 baking powder
- 1 baking soda
- 2 1/2 salt
- 1 sugar
- 3/4 water
- 1 honey
- 6 lemon, zest of
- 1 lemon juice
- 2
- 3
- 1/2
- 1
- 2
Instructions:
1. Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
2. It must be cool before being poured onto hot cake.
3. Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
4. Add yolks, peel, extract and brandy and beat until pale and thick.
5. Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
6. Beat whites until stiff and glossy.
7. Fold into batter mixture along with almonds.
8. Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
9. Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.
10. Pour cooled syrup over hot cake and allow cake to cool completely.
11. Cut into diamond-shaped pieces and serve.
Title: Poppy Seed Cake
Ingredients:
- 1/3 Quark
- 4 egg
- 1 vanilla extract
- 2 sugar
- 3 salt
- 1 lemon, zest of
- 1 flour
- 2/3 baking powder
- 3 vanilla beans
- 2 eggs
- 6 butter
- 1/2 honey
- 1/2 cinnamon
- 1 poppy seed
- 1/3
- 1/2
Instructions:
1. For the dough mix first seven ingredients well.
2. Mix flour and baking powder and stir one part into the dough mixture. Knead in the rest of the flour.
3. If the dough is too dry you can add one or two tablespoons of water.
4. Preheat oven (180°C, 355°F) and grease a baking tray.
5. Put dough onto tray and roll out so that the whole tray is covered.
6. Half vanilla beans lengthwise and scrap out the vanilla seeds. Set aside.
7. Separate eggs into yolks and egg whites. Beat the egg whites until stiff and set aside.
8. Now put dough into oven and bake for 10 minutes.
9. While the dough is in the oven beat butter until creamy. Then add egg yolk by egg yolk.
10. Add vanilla seeds, honey, cinnamon, grounded almonds and grounded poppy seeds. Mix until well blended.
11. Fold in egg whites.
12. After 10 minutes take out the dough of the oven and reduce heat to 160°C (320°F).
13. Spread Topping equally over the dough and bake for another 30 to 40 minutes or until topping is firm.
14. Take cake out of the oven and cut into pieces. Let cool completely on a cooling rack.
15. NOTE on poppy seeds: try to get already grounded poppy seeds. To ground them is a lot of work. If you can't get grounded poppy seeds, you should ground them first, because it may take a while.
Title: Lemon Glazed Pound Cake
Ingredients:
- 1 butter
- 2 1/2 sugar
- 4 eggs
- 1/3 lemon zest
- 3 flour
- 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 3/4 fresh lemon juice
- 3/4 buttermilk
- 1 vanilla
- 2 powdered sugar
Instructions:
1. Heat oven to 350 degrees. Grease and flour a large bundt pan.
2. In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
3. Add the eggs one at a time.
4. Stir in the lemon zest.
5. Sift the flour, baking powder, baking soda and salt in a small bowl.
6. In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
7. Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
8. Pour batter into prepared bundt pan.
9. Bake for 50 minutes or until cake tests done with a toothpick.
10. Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
11. When cake is done, let cool for 10 minutes and remove from the pan.
12. Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
13. For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.
Title: My Favorite Chocolate Bundt Cake
Ingredients:
- 1 chocolate instant pudding
- 1 eggs
- 4 sour cream
- 1 coffee
- 1/2
- 1/4
- 1
- 1/2
Instructions:
1. Best results are achieved with all ingredients at room temperature.
2. Preheat oven to 325 degrees.
3. Grease and dust a bundt cake pan (I dust with granulated sugar).
4. Combine wet ingredients first, and then add dry ingredients.
5. Bake for 45 - 55 minutes or until the cake tests done with toothpick.
6. Let cool for 10 minutes (I like to sprinkle a little granulated sugar onto base of cake before inverting onto plate).
Title: Puppa Doi
Ingredients:
- 1 yogurt
- 1 milk
- 1 sweetened condensed milk
- 5 pistachios
- 10 raisins
- 5
Instructions:
1. Mix everything in a 1 litre pudding mould or stainless steel vessel.
2. Cover tightly with aluminium foil.
3. Pour 2 cups of water in the pressure cooker.
4. Keep the pudding mould on one plate (shouldn't keep directly in the water).
5. Cook for 20-25 minutes.
6. Allow to cool at room temperature.
7. Drain excess water.
8. Refrigerate.
9. Before serving, remove from refrigerator.
10. Keep upside down in a serving plate.
11. Gently shake and remove the mould.
12. Serve chilled.
13. ENJOY!
Title: Vegan Chocobundt Recipe
Ingredients:
- 350 whole wheat flour
- 70 sugar
- 180 baking soda
- 1 sea salt
- 1/2 water
- 280 vanilla
- 4 cider vinegar
- 1
Instructions:
1. Preheat the oven to 200°C.
2. Mix the dry ingredients flour, cocoa, sugar, baking soda and salt.
3. Mix all the wet ingredients in a separate bowl water, oil, vanilla and vinegar. Add to dry ingredients.
4. Beat quickly to thoroughly distribute everything.
5. Pour into prepared Bundt pan. Bake 45 minutes.
6. Cool completely before un-moulding.
Title: Apple Sour Cream Kuchen
Ingredients:
- 1 sour cream
- 1 butter
- 8 egg
- 1 apples
- 4 -5 lemon juice
- 1 sugar
- 1/2 cinnamon
- 1
Instructions:
1. Place a rack in the center of the oven.
2. Preheat the oven to 350°F.
3. Lightly grease the pan(s) of your choice according to how moist or firm you like your cake.
4. 9x13 inch pan for a moist, gooey cake.
5. 10x15 inch jelly roll pan for a firmer, sheet cake.
6. Or 2 8x10 disposable pans for firm cakes (that are great for bake sales.).
7. In a large mixing bowl, place the cake mix, sour cream, 4 Tablespoons butter and the egg.
8. Blend on low speed just until the mixture forms a thick dough (about 1 minute).
9. Gently press the dough evenly over the bottom of your chosen pan(s) so that it reaches the sides.
10. Bake for 10 minutes.
11. Meanwhile, toss the apple slices with the lemon juice in another mixing bowl.
12. Combine the sugar and cinnamon in a small bowl.
13. Remove the cake from the oven but leave the oven on.
14. Arrange the apple slices in rows over the top of the cake.
15. Sprinkle the sugar mixture evenly over the apples.
16. Drizzle the remaining 4 Tablespoons of melted butter over the sugar mixture.
17. Return the pan(s) to the oven and bake the cake until it is golden brown and a toothpick inserted in the center comes out clean (30 - 40 minutes for the firmer cakes), (Ann Byrn bakes her 9x13 for 30-32 minutes but this was too gooey in the center for me).
18. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
19. This is wonderful warm but also too good to resist when cool.
20. Store covered at room temperature for 3 days or in the refrigerator for up to a week.
21. I have not frozen this cake but it says you can wrap it in foil and freeze it.
Title: Palestinian Fasting Cake
Ingredients:
- 1 sugar
- 1 1/4 water
- 2/3 shortening
- 2/3 dates
- 1/2 raisins
- 2 nutmeg
- 1/2 cinnamon
- 1 ground cloves
- 1/8 baking soda
- 2 salt
- 2 water
- 1 flour
- baking powder
Instructions:
1. In saucepan, combine sugar, water, shortening, dates or raisins, nutmeg, cinnamon and ground cloves.
2. Boil together for 3 minutes. Let cool.
3. Dissolve the baking soda and salt in a cup in 2 teaspoons water. Add the salt/soda to the fruit mixture.
4. Combine and gradually add flour and baking powder.
5. Pour into a greased 9-inch square pan and bake at 325° for 50 minutes.
Title: Delicious Pumpkin Log
Ingredients:
- 3 eggs
- 2/3 pumpkin
- 1 sugar
- 1 baking soda
- 1/2 cinnamon
- 3/4 flour
- 2 margarine
- 8 cream cheese
- 3/4 vanilla
- 1 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all the ingredients needed for the cake portion, and blend well (can use hand mixer if preferred). Cover a cookie sheet with wax paper, then grease the wax paper. (I use Crisco for this). Pour batter onto wax paper and smooth out.
3. Bake in center of oven for 10-15 minutes, or until a toothpick inserted into the cake comes out clean.
4. While that is baking, lay out a new or clean dish cloth and generously cover with powder sugar. After pulling the cake out of the oven, overturn it onto the dish cloth. Gently peal off the wax paper, then lightly dust cake with more powder sugar. Roll the cake (starting on one of the short sides). I keep the dish cloth in the roll for now. Once rolled, set aside to cool (I put mine into the freezer to cool down quickly).
5. Combine all ingredients for the filling. Beat with an electric mixer until smooth and creamy. Once the cake is cool, unroll it and spread filling. Re-roll the cake now and lightly dust with powder sugar.
6. Wrap in a sheet of wax paper and store in fridge to maintain freshness. Serve cold.
Title: Apple-Cranberry Crisp
Ingredients:
- 4 apples
- 1 cranberries
- 1/2 brown sugar
- 1/2 whole wheat flour
- 1/2 quick-cooking oats
- 3/4 cinnamon
- 3/4 nutmeg
- 1/3 margarine
Instructions:
1. Preheat oven to 375 degrees F.
2. Grease an 8 by 8-inch square pan.
3. Peel and core about 4 medium-sized tart apples and slice them into pan. Top with unsweetened, whole fresh or frozen cranberries.
4. Combine margarine and remaining ingredients thoroughly; sprinkle over fruit.
5. Bake 30 minutes or until fruit is tender and topping is golden brown.
6. Serve warm and, if desired with light cream or ice-cream.
Title: French King Cake
Ingredients:
- 1 puff pastry sheets
- 1/2 butter
- 2/3 sugar
- 1 eggs
- 2 flour
- 1/4
Instructions:
1. Frangipane - Cream the butter and sugar together.
2. Mix in the almond flour.
3. Add the eggs one at a time, to gradually incorporate them.
4. Fold the flour into the mixture.
5. Assemble - Place 1 sheet of pastry into a 9" tart pan.
6. Spread the frangipane mixture over the top.
7. Place the remaining pastry on top.
8. Trim the edges and seal. Make a couple of vents in the top.
9. Bake at 350F for 30 minutes until the pastry is golden.
10. Allow to cool.
Title: Pear Cranberry Galette
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 salt
- 1/3 canola oil
- 1 pears
- 3 -4 Splenda granular
- 3 dried cranberries
- 1/4 lemon juice
- 2
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Lightly coat baking sheet with non stick cooking spray.
3. In a medium bowl, mix together flour and salt.
4. While stirring flour mixture briskly with fork, drizzle in oil a little at a time, stirring until mixture resembles coarse crumbs.
5. Add almond extract and water a tablespoon at a time, adding just enough water for tough to come together.
6. Shape dough into a disc.
7. Wrap in in waxed paper or plastic; refrigerate one hour or until firm.
8. While dough chills, peel pears and slice in half lengthwise.
9. Core pears by cutting a V-shaped wedge lengthwise from the center of the cut side of each pear.
10. Place the pear halves in a bowl of water mixed with a little lemon juice.
11. On baking sheet, roll out dough int a rectangle.
12. Drain pears and and slice thinly.
13. Insert knife blade under the slices and lift onto dough.
14. Repeat with remaining slices.
15. Fold dough edges up and over pears about a 1/2 inch or so to form a border.
16. You can leave the edge plain or notch or flute it like you would a pie crust if you choose to make it look fancy.
17. This is an open fruit cake so Pears will not be entirely covered by dough.
18. Sprinkle pears with Splenda.
19. Brush pears with melted preserves.
20. Sprinkle pears with cranberries and slivered almonds if using.
21. Bake at 350ºF 30 minutes or until top is golden brown.
22. Cool on wire rack.
23. Slice into squares to serve.
24. Can be served warm or room temperature.
Title: Cherry Rhubarb Cobbler
Ingredients:
- 4 cherries
- 2/3 sugar
- 1 flour
- 3 rhubarb
- 1/2 butter
- 1 shortening
- 1 butter
- 1 sugar
- 1 egg
- 1/2 flour
- baking powder
- milk
Instructions:
1. Filling: combine the filling ingredients in sauce pan, bring to boil to thicken.
2. Add to 3 cups of chopped rhubarb.
3. Mix well.
4. Spread into 9x9 pan.
5. Dot with butter.
6. Crust: Cream butter and sugar.
7. Add the egg and beat well.
8. Combine flour and baking powder.
9. Alternating, add flour mixture and milk to sugar and butter.
10. Mix well.
11. Pour over fruit.
12. Bake at 350 degrees for apx.
13. 1 hour.
14. Check at 45 minutes.
15. if oven runs hot.
16. Very tasty with whipped cream.
17. *can use 1 21 oz.
18. can of cherry pie filling if you don't have fresh cherries.
19. Just pour over the rhubarb and mix well.
20. Don't add the sugar or flour.
Title: Pineapple Carrot Cake
Ingredients:
- 1 plain flour
- 1 baking powder
- 3/4 bicarbonate of soda
- 1/2 salt
- 1/2 cinnamon
- 1/2 mixed spice
- 1 raw sugar
- 200 carrot
- 1/4 crushed pineapple
- 1/2 walnuts
- 2 sultana
- 5 eggs
Instructions:
1. Preheat oven to 190 degrees centigrade.
2. Sift the dry ingredients (except sugar) into a mixing bowl and mix lightly but well.
3. Add the sugar, carrot, fruit and nuts then the beaten eggs and oil and stir until well combined.
4. Bake in a moderate oven (190 degrees centigrade) for 35 - 40 minutes.
5. When cool cake can be iced with a lemon cream frosting if desired.
Title: Apple Torte
Ingredients:
- 2 sugar
- 1/4 butter
- 3 eggs
- 2 vanilla
- 2 flour
- 2 baking soda
- 1 salt
- 2 cinnamon
- 1 apples
- 4
Instructions:
1. Cream sugar and butter.
2. Add eggs, one at a time.
3. Mix in the vanilla and beat well.
4. Mix flour, cinnamon, and soda and add to above mixture.
5. Add chopped nuts and apples.
6. Spread in a 13 x 9 cake pan.
7. Bake at 350 degrees for about 50 minutes.
8. Serve with vanilla ice cream or whipped cream.
Title: Cinnamon Chip Gems
Ingredients:
- 1 butter
- 2 cream cheese
- 2 all-purpose flour
- 1/2 sugar
- 1/3 eggs
- 2 sweetened condensed milk
- 1 vanilla extract
- 1
- 1 1/3
Instructions:
1. Beat butter and cream cheese in large bowl until well blended; stir in flour, sugar and almonds.
2. Cover and refrigerate for about 1 hour.
3. Divided dough into 4 equal parts.
4. Shape each part into 12 smooth balls.
5. Place each ball in small muffin cup (about 1 3/4 inch diameter); press evenly on bottom and up sides of each cup.
6. Heat oven to 375 degrees.
7. Beat eggs in small bowl.
8. Add condensed milk and vanilla and mix well.
9. Place about 7 cinnamon chips in each dough cup and fill about 3/4 full with egg/milk mixture.
10. Bake 18-20 minutes or until tops are puffed and just beginning to turn golden brown.
11. Cool 3 minutes.
12. Sprinkle about 15 chips on top of the filling.
13. Cool completely in pan or on wire rack.
Title: Jam Sweethearts
Ingredients:
- 2 1/2 flour
- 3/4 sugar
- 1 butter
- 1 vanilla
- 2 salt
- 1/2 butter
- 4 icing sugar
- 1 vanilla
- 1/4 water
- 1
- 8
Instructions:
1. Beat butter & sugar together in a bowl.
2. Add yolk and vanilla and beat the mixture until smooth.
3. Add flour and salt and mix everything to form a smooth dough.
4. Wrap in plastic wrap and refrigerate for 30 minutes.
5. Preheat oven to 350°F.
6. Roll out dough to 1/4 inch thickness.
7. Cut out with 1 1/2-2in circle cookie cutters.
8. Arrange cookies on baking sheet.
9. Cut hearts from half of the cookies with 1in heart cutters.
10. Bake for 12 minutes.
11. Cool Completely.
12. Make frostingby beating butter until smooth, then gradually adding icing sugar, water and vanilla.
13. Spread frosting over whole (not heart) cookies.
14. Drop a small spoonful of jam on top of frosting.
15. Press heart cookies on top of whole cookies.
Title: Almond Croissants
Ingredients:
- 8 almond paste
- 1/4 confectioners' sugar
- 3 frozen puff pastry
- 1/4
- 2
- 1/2
Instructions:
1. Preheat oven to 400 degrees. Line sheet pan with parchment paper.
2. Using a stand mixer with paddle or a hand held mixer, beak up almond paste thoroughly. Blend in 2 egg yolks, sugar and extract. Set aside.
3. Unroll puff pastry and cut each sheet into triangles. I buy the pre-rolled sheets to make life easier. I find it makes it more consistent. If you have to roll it out, it should be about a 12x16 inch rectangle.
4. Put a spoonful of filling along the wide end of the triangle and roll into croissant shape. Continue to shape rest of pastries. I wet my finger with water to secure the top of the triangle at the end of rolling.
5. Mix remaining egg yolk with 1 tbsp of water and lightly brush each pastry with the egg wash. Sprinkle on sliced almonds ensuring they stick. Bake 14-16 minutes until golden brown. WATCH CAREFULLY.
6. Remove from oven and place each pastry on a cooling rack. Sifts icing sugar on warm pastries and enjoy!
Title: Lemon Fluff
Ingredients:
- 8 cottage cheese
- 12 lemon gelatin
- 4 pineapple tidbits
- 12
Instructions:
1. Mix all ingredients together, gelatin goes in as powder.
2. Chill and serve with whipped topping.
Title: Light Lemonade Pie
Ingredients:
- 8 fat free cream cheese
- 1 skim milk
- 1/4 Cool Whip Free
- 8 reduced fat graham cracker crust
- 1
Instructions:
1. Beat cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk; mixing until well blended. Gently stir in whipped topping. Spoon into crust.
2. Refrigerate 4 hours before serving.