lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate-Cranberry White Chunk Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 kosher salt
- 1/2 unsalted butter
- 1 unsalted butter
- 2 sugar
- 3/4 brown sugar
- 3/4 vanilla extract
- 1 1/2 eggs
- 2 white chocolate baking bar
- 4 pecans
- 3/4 cranberries
- 1
Instructions:
1. Heat oven to 350°.
2. Sift flour, cocoa, baking soda, and salt into a mixing bowl.
3. In a separate bowl, with an electric mixer, beat butter, sugar, brown sugar, and vanilla extract until creamy, about 1 minute.
4. Beat in eggs one at a time until well incorporated.
5. Add flour mixture one cup at a time and mix on low speed until just incorporated.
6. Stir in white chocolate, nuts, and cranberries.
7. Drop by rounded tablespoonful onto ungreased baking sheets.
8. Bake 11 to 12 minutes, until cookies have risen but centers are soft. Let cool slightly, then remove to wire racks to cool completely.
Title: Cherry Berry Crumble
Ingredients:
- 1 unsalted butter
- 2 1/4 all-purpose flour
- 3/4 dark brown sugar
- 1/3 granulated sugar
- 3/4 ground cinnamon
- 1/4 mace
- 1/4 salt
- 1/2 old fashioned oats
- 2 berries
- 3 cherries
- 1/2 pure vanilla extract
- 1 dark brown sugar
- 1/2 flour
- 2 salt
- 1/4
Instructions:
1. Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside.
2. Make Topping: In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.
3. Make Filling: In a large bowl toss together berries, cherries, lemon juice, vanilla extract, 1/2 cup brown sugar, 2 tablespoons flour, and 1/4 teaspoon salt to combine.
4. Pour the cherry and berry mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly.
5. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crumble warm or at room temperature, topped with vanilla ice cream or whipped cream, as desired.
Title: Very Cranberry-Pear Pie
Ingredients:
- 1 fresh cranberries
- 3 sugar
- 1/2 sugar
- 1 pears
- 2 fresh lemon juice
- 1 orange, zest of
- 1 cornstarch
- 1 1/2 ground cinnamon
- 1/4 ground cardamom
- 1/4 walnut halves
- 1 pecan halves
- 1/3 sugar
- 1/3 light brown sugar
- 3/4 all-purpose flour
- 1/4 salt
- 1/2 unsalted butter
Instructions:
1. In the container of a food processor, combine the cranberries and 1/2 cup sugar; pulse 5 or 6 times until the berries are well chopped.
2. Transfer mixture to a large bowl; mix in the pears, lemon juice, and orange zest; mix well and set aside for 20 minutes.
3. In a small bowl, mix together 1 tablespoon sugar and the cornstarch, cinnamon, and cardamom.
4. Add to the fruit and mix well.
5. Transfer filling to the chilled pie shell; smooth the top with your hands to even it out.
6. Place pie in a 400° oven, center rack; bake for 35 minutes.
7. To make the crumb topping: add nuts, sugars, flour, and salt to the food processor; pulse several times to mix.
8. Scatter the butter over the top and pulse until the mixture looks like medium-fine crumbs; transfer crumbs to a large bowl; then rub crumbs between your fingers to make large, buttery crumbs; refrigerate until ready to use.
9. Remove pie from oven and lower temperature to 375°.
10. Carefully dump the topping in the center of the pie and spread the crumbs evenly over the surface with your hands.
11. Tamp down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces the front.
12. Bake 30-35 more minutes or until the juices bubble thickly around the edge.
13. May be necessary to cover with loosely tented foil during the last 10-15 minutes to keep crumbs from over browning.
14. Place pie on wire rack and let cool at least 1 hour before serving.
Title: Caramel Cream Pie
Ingredients:
- 1 unflavored gelatin
- 1 Cool Whip
- 12 milk
- 1 warm water
- 1/4
- 1
Instructions:
1. Prepare your pie crust and let it cool.
2. In a small bowl, combine gelatin with warm water. Let soften about 10 minutes.
3. In a small saucepan, combine caramels and milk. Cook and stir over a medium heat stirring frequently til mixture is smooth.
4. Transfer to a medium bowl and add gelatin. Mix thoroughly and chill for 30 minutes.
5. Don't let it chill longer. The mixture will become too thick to work with, and filling will be lumpy.
6. Mix chilled caramel with half of cool whip. Pour into baked pie shell and chill another 3 hours til firm. Before serving top pie with remaining cool whip, or dollop on individual servings.
7. This is good with candied nuts on top.
Title: Banana Cupcakes With Amaretto Buttercream
Ingredients:
- 1 granulated sugar
- 1/4 butter
- 2 eggs
- 1 1/2 flour
- 1/2 baking soda
- 1/4 salt
- 2/3 banana
- 1/3 plain fat-free yogurt
- 1 1/4 vanilla extract
- 1/3 butter
- 2 1/2 Amaretto
- 1/4 vanilla extract
- 2 powdered sugar
- 1/8 salt
- 2
Instructions:
1. Preheat oven to 350°.
2. Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.
3. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes).
4. Add eggs, 1 at a time, beating well after each addition.
5. Combine flour, baking soda, and 1/4 teaspoon salt.
6. Combine banana, yogurt, and 1 1/4 teaspoons vanilla, stirring well.
7. Beating at low speed, add flour mixture and banana mixture alternately to sugar mixture, beginning and ending with flour mixture.
8. Spoon batter into prepared muffin cups (cups will be full).
9. Bake for 20 minutes or until a wooden pick inserted into center of 1 cupcake comes out clean.
10. Remove cupcakes from pan; cool completely on a wire rack.
11. FROSTING: Place 1/3 cup butter, liqueur, and 1/4 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until smooth.
12. Gradually add powdered sugar and 1/8 teaspoon salt, beating just until smooth.
13. Spread frosting evenly over cupcakes; sprinkle evenly with almonds.
Title: Portuguese Tea Pudding (Pudim De Cha)
Ingredients:
- 1 sugar
- 4 eggs
- 8 tea
- 2 heavy cream
- 1
Instructions:
1. Whisk together the sugar, eggs, and egg yolks just enough to blend. Stir in the tea and cream and strain through a fine sieve. Pour into 8 buttered custard cups or ramekins and place in a baking pan containing about 1 inch of water.
2. Bake in a preheated 350F (180C) oven until a toothpick inserted halfway between the edge and the center of the pudding comes out clean, about 45 minutes. Cool to room temperature before chilling thoroughly.
Title: Butter-Scotchies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 vanilla extract
- 2 flour
- 2 rolled oats
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees, rack in the middle position.
2. Melt the butter in a large microwave-safe bowl for about 90 seconds on high.
3. Add the sugars and let it cool for a bit.
4. Then add beaten eggs, baking powder, baking soda, salt and vanilla extract.
5. Mix in the flour and then the butterscotch chips.
6. Add the rolled oats and mix in thoroughly.
7. Let the dough rest, uncovered for 10 minutes, allowing the butter to solidify.
8. You can either drop by rounded tablespoons, or roll in to a ball with your hands, pushing them down a bit to prevent rolling, onto a greased cookie sheet, 12 to a sheet.
9. Bake at 350 for 12 to 15 minutes.
10. Cool on the cookie sheet for 2 minutes, then remove them to a wire rack to cool completely.
11. These freeze well if you roll them in foil and put them in a freezer bag.
Title: Cat Scat Cookies
Ingredients:
- 1/2 honey
- 2/3 butter
- 2 whole wheat flour
- 1/3 cocoa powder
- 1 egg
- 1 vanilla
Instructions:
1. Place honey in a heat-proof bowl and microwave on high heat until bubbles appear, about a minute; add butter and stir until combined. Add flour, cocoa powder, egg and vanilla and stir to combine.
2. Form dough into small, log-shaped cookies of random lengths to resemble cat dukies. Place logs on a baking sheet and refrigerate until firm. Roll chilled logs in Grape nuts until cereal adheres to the dough -- the cookies don't have to be totally covered with the cereal, they should look sort of random or realistic.
3. Place on ungreased baking sheets and bake in a preheated 350° oven for 10-15 minutes or until lightly browned. Remove from oven and place cookies on a wire rack to cool completely.
4. Line a clean litter box with foil and cover bottom with additional Grape Nuts cereal. Add cookies to the 'litter' and serve with a new (clean) litter scoop. LOL.
Title: Sugar Cookie Tarts
Ingredients:
- 2 sugar
- 1 shortening
- 3/4 butter
- 2 vanilla
- 1 egg
- 3 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 cream cheese
- 1/2 powdered sugar
- 1 vanilla
Instructions:
1. Heat oven to 375°. Beat sugar, shortening, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt.
2. Roll half of dough at a time 1/4 inch thick on lightly floured surface. Cut into 3 inch rounds. Place 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely.
3. Prepare cream cheese spread, spread about 2 teaspoons spread over each cookie. Arrange toppings on spread. Store covered in refrigerator.
4. Spread:
5. Mix all ingredients until smooth.
Title: Caramel Bread Pudding
Ingredients:
- 2 sugar
- 2 1/2 unsalted butter
- 5 vanilla
- 2 salt
- 1 1/2 heavy cream
- 1 1/2 brown sugar
- 1/2 salt
- 7 vanilla
- 1/2 eggs
- 1/2
- 1
- 5
Instructions:
1. For the caramel sauce place sugar in pot and caramelize (heat till melted and turns a golden brown). Make sure no sugar hits the side so it doesn't crystalize. When it starts to boil and turn brown swirl it so it doesn't burn because it will go fast.
2. Turn heat to low and slowly add cream to caramelized sugar. Then stir in butter, vanilla, & salt. Take off burner and set aside for later.
3. For the pudding heat milk and cream till a skim forms on the top (Should be warm to touch).
4. Add brown sugar to tast, salt, and vanilla. Mix in the warmed eggs.
5. Toss bread with just enough caramel sauce to coat.
6. Spray individual cups or pan with non-stick spray. Fill containers with bread but do not squish the bread inches Pour custard just below the bread line.
7. Put in water bath and bake at 325. Check at 1/2 hour -- toothpick should come out clean.
Title: Raspberry Caramel Brownies
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 sugar
- 3/4 butter
- 1/2 baking powder
- 1 eggs
- 2 frozen raspberries
- 1 cornstarch
- 12 powdered sugar
- 1
- 1/4
Instructions:
1. Heat oven to 350 degrees.
2. Beat together sugar and butter. Mix in eggs. Add flour, chocolate and baking powder. Beat well.
3. Spread batter in a greased 9" x 13" baking pan. Place Kraft caramel bits in a microwave container. Microwave on high for one minute; stir and microwave for another minute or until melted. Drizzle melted caramel over the brownie batter, working quickly. Use a butter knife to swirl caramel into batter evenly. Bake for 15 minutes. Remove from oven.
4. Meanwhile, while brownies are baking, place thawed, undrained berries into a small saucepan. Add one tablespoon of cornstarch and turn heat to medium. Stir constantly until berries are thickened, about 5 to 6 minutes.
5. Spread berries evenly over brownie and return to oven. Bake another 12 to 15 minutes or until toothpick inserted near center comes out clean.
6. Let cool thoroughly; sprinkle with powdered sugar and cut into squares. This recipes makes 24 brownies.
Title: Orange Rice Pudding
Ingredients:
- 1/3 rice
- 2 skim milk
- 1 1/2 honey
- 1/2 raisins
- 1/4 vanilla essence
- 6 -8 dates
- 1
- 1/2
Instructions:
1. Pick, wash and soak rice in sufficient water for half an hour.
2. Soak raisins in water for 15 minutes.
3. Squeeze out excess water.
4. Chop dates roughly.
5. Finely shred orange rind.
6. Boil milk in a non-stick saucepan.
7. Drain and add rice to the boiling milk, reduce heat and cook, stirring continuously till the rice is soft and the milk is completely absorbed.
8. Remove from heat and cool to room temperature.
9. Combine cooked rice withhoney, raisins, vanilla essence, chopped dates, shredded orange rind and fresh orange juice.
10. Pour into a medium-sized ceramic or glass ovenproof dish.
11. Bake the pudding in the preheated oven at 160C degrees for 15 minutes.
12. Serve warm or chilled.
Title: Rainbow Rounds
Ingredients:
- 2 butter
- 2 1/4 sugar
- 3 egg
- 1 vanilla
- 1 salt
- 1 all-purpose flour
- 5 1/4
- 1/2
Instructions:
1. In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 3 minutes. Add egg yolks, egg, vanilla, and salt, and beat well to combine.
2. With mixer on low, gradually beat in flour. Divide dough into 6 equal pieces, roll each piece into an 8-inch log, and chill 15-20 minutes. Working with 1 roll at a time, roll in 1 color of crystal sugar and then wrap in saran wrap. Continue until all are rolled in colored sugar and wrapped.
3. Refrigerate completed rolls for 3 hours or overnight.
4. Heat oven to 350°F.
5. Cut logs into 1/4 inch thick slices, and place on greased baking sheet 1/2 inch apart. Bake 12 to 16 minutes, until golden. Let cool 5 minutes on baking sheet, transfer to wire rack, and let cool completely. Repeat with remaining dough, Makes about 12 dozen cookies.
Title: Lots of Rhubarb Cake
Ingredients:
- 1 1/4 white sugar
- 1 baking soda
- 1/2 salt
- 2 all-purpose flour
- 2 eggs
- 3/4 lemon juice
- 1 rhubarb
- 4 brown sugar
- 1 butter
- 1/4 all-purpose flour
- 1/4 pecans
- 1/2 ground cinnamon
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish. I use glass.
2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and cream until smooth. (If you don't have cream, use sour cream - 1 cup).
3. Fold in the rhubarb.
4. Scrape into baking dish and spread evenly (batter will be thick - don't worry).
5. In a smaller bowl, combine brown sugar and butter until smooth. Add 1/4 cups flour and pecans and mix together until evenly mixed.
6. Sprinkle topping on cake and dust lightly with cinnamon.
7. Bake until toothpick comes out clean, about 45 minutes.
Title: Mom's Angel Food Cake
Ingredients:
- 1 cake flour
- 3/4 sugar
- 2 sugar
- 3/4 sugar
- 12 cream of tartar
- 1/2 salt
- 1/4 vanilla
- 1 1/2
- 1/2
Instructions:
1. Heat oven to 375.
2. Stir flour and first amount of sugar, (¾ cups plus 2 tblsp. Sugar) set aside.
3. In large mixer bowl beat egg whites, cream of tarter and salt until foamy.
4. Add second amount of sugar, 2 tablespoons at a time beating on high speed until meringue hold stiff peaks.
5. Gently fold in extracts.
6. Sprinkle flour---sugar mixture 1/4 cup at a time over meringue, folding in gently just until flour mixture disappears.
7. Push batter into ungreased tube-pan, 10X4 inches.
8. Gently cut through batter.
9. Bake 30-35 minutes or until top springs back when touched lightly.
10. Let hang until completely cooled.
Title: Very Easy Crispy Cinnamon Treats
Ingredients:
- 1 butter
- 3 white sugar
- 3 ground cinnamon
- 2
Instructions:
1. Preheat an oven to 350*.
2. Brush the butter evenly over the pita.
3. Sprinkle sugar and cinnamon evenly over the pita.
4. Cut into strips or wedges (a pizza slicer works really well).
5. Place on baking sheet and bake for 5-8 minutes, or until crsipy and slightly golden (watch, ovens can vary).
6. Cool and serve with vanilla ice cream.
7. Enjoy!
Title: Apricot Brandy Balls
Ingredients:
- 1 1/2 coconut
- 2 sweetened condensed milk
- 1/2 apricot brandy
- 2 powdered sugar
Instructions:
1. Grind apricots.
2. Add coconut, milk, and brandy.
3. Blend well.
4. Mix will be sticky.
5. Roll into balls and store in cool place.
6. Can be made several days ahead.
7. (Flavor improves.).
8. Before serving, roll in powdered sugar.
Title: Amaretto Fruit
Ingredients:
- 1/3 sugar
- 1/4 water
- 1/4 honey
- 3 -4 Amaretto
- 1 lemon juice
- 3
Instructions:
1. For syrup: In a small saucepan, stir together the sugar, water and honey. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Set the mixture aside to cool.
2. Stir in the amaretto and lemon juice. Place fruit in a large mixing bowl. Pour syrup over fruit. Cover and chill for 1 1/2 to 2 hours.
3. Serve over ice cream or top with whipped cream and toasted almonds or pecans.
Title: Rice Pudding With White Wine (Sutlach Sharapli)
Ingredients:
- 1/2 white rice
- 1 1/4 milk
- 1 1/4 butter
- 2 raisins
- 3/4 fine sugar
- 3 salt
- 1 eggs
- 2 granulated sugar
- 3/4 dry white wine
- 3/4 heavy cream
- 2/3
- 1
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a lrg saucepan, boil rice in plenty of water till very soft. Drain well of liquid thru a fine sieve & return rice to the pan.
3. Add milk, light cream, butter, raisins, fine sugar & a pinch of salt.
4. Cook over med-heat till mixture is quite thick, stirring freq to prevent burning. Remove pan from heat & allow mixture to cool.
5. Add beaten eggs + ground almonds & stir thoroughly.
6. Pour pudding mixture into a well-buttered shallow baking dish & cook for 30 min or till the top of the pudding is a golden brown color.
7. Remove pudding from oven & allow to rest for 10 minutes. With a very sharp knife, cut pudding into triangular shapes in the baking dish & allow it to cool completely.
8. Meanwhile, put the granulated sugar & wine in a heavy saucepan & boil uncovered, stirring till the sugar dissolves & a thick syrup is obtained (about 10 min).
9. Pour the syrup over the cut rice shapes in the dish & leave it to be absorbed. Chill in refrigerator till completely cold & serve w/whipped cream.
Title: Gluten Free Soft Sugar Cookies
Ingredients:
- 1 sugar
- 1/4 coconut oil
- 1/4 applesauce
- 1 egg
- 1/2 vanilla
- 1/2 sour cream
- 1 lime juice
- 2 1/4 xanthan gum
- 1 1/2 baking soda
- 1/2 salt
- 1/2
Instructions:
1. Beat sugar, oil and apple sauce until the sugar until the sugar has disolved. You could use butter in place of the coconut oil and apple sauce but it isn't as healthy.
2. Add the egg, vanilla (use gluten free), sour cream (gelatin free), and fresh lime juice and mix.
3. Mix and sift together all the dry ingredients. Rice flour, xanthan, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and mix.
5. Load a cookie press (which makes rather small cookies), and drop cookies on to an ungreased cookie sheet. If you don't have a cookie press you may want to cool the dough before dropping the cookies by spoon and press.
6. Bake at 350 for 5-10 minutes remove at the first sign of browning and place on a cooling rack. Length of baking and number of servings will depend on cookie size.
7. Then Enjoy!
Title: Coconut Macaroon Kisses
Ingredients:
- 1 flaked coconut
- 2 confectioners' sugar
- 1/2 instant nonfat dry milk powder
- 1/4 butter
- 1/4 water
- 2
- 1
- 24
Instructions:
1. Line a large cookie sheet with wax paper.
2. in a large bowl, combine all ingredients except candy kisses; mix well.
3. Drop coconut mixture by rounded tbsp on wax paper.
4. Press 1 candy kiss on top.
5. refrigerate 30 minutes till firm.
6. Total time is about 55 minutes.
Title: The Easiest Chocolate Mousse
Ingredients:
- 1 milk
- 1 Jell-O pudding mix
- 2 heavy cream
- 1/2
Instructions:
1. Mix milk and pudding mix together until smooth.
2. Allow to chill at least 5 minutes.
3. Fold pudding mixture into cream.
4. Serve when desired.
5. Garnish with whipped cream.
Title: Fluffy Coconut Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 unsweetened coconut
- 3 baking powder
- 1 salt
- 3/4 unsalted butter
- 1 1/2 sugar
- 3 eggs
- 2 vanilla
- 1 unsweetened coconut milk
Instructions:
1. Preheat oven at 350°. Lightly butter two 9-inch round cake pans. Line bottoms with a circle of lightly buttered waxed paper. In a bowl, using a fork, stir flour with coconut,baking powder and salt.
2. Using an electric mixer, beat butter with sugar until light,occasionally scraping the side of the bowl, 3 minutes. Beat eggs,once at a time,until evenly mixed,then beat in vanilla. With mixer on low,add flour mixture in 2 parts,altering with coconut milk.
3. Divide batter between prepared pans. Smooth tops. Bake in centre of preheated oven until cake tester inserted into centre of cakes comes out clean, 30 to 40 minutes.Remove pans to racks. Cool 10 minutes, then turn cakes out onto racks. Turn top side down so cakes will be flat, for easy icing. Cool.
4. Fill and frost with white chocolate and cream cheese icing, Recipe #216003.
Title: Pumpkin Pie Ice Cream - Nutritarian
Ingredients:
- 4 bananas
- 1 pumpkin puree
- 1/3 maple syrup
- 1 1/2
Instructions:
1. Place all ingredients in powerful blender.
2. Blend until smooth, freeze (about an hour?) and ENJOY!
Title: Pistachio and Cranberry Biscotti
Ingredients:
- 2 1/2 all-purpose flour
- 1 sugar
- 1/2 baking powder
- 1/2 baking soda
- 1 vanilla extract
- 4 eggs
- 1 pistachios
- 1 dried sweetened cranberries
- parchment paper
- butter
Instructions:
1. Preheat oven to 350°F Lightly butter a large baking sheet or line with parchment paper.
2. In a large bowl combine flour, sugar, baking soda, and baking powder.
3. In a medium bowl lightly beat the eggs, then the vanilla extract.
4. Now mix wet and dry ingredients together to form a dough.
5. Coat your hands with oil and add the cranberries and pistachios blending them into the dough by hand.
6. On the baking sheet make 3 x 6-8" long logs that are about 2" in diameter.
7. Bake at 350°F for 25-30 minutes, or until golden brown. Remove logs from oven and with a serrated knife cut the logs into diagonal 1/2-1" slices and place them back on the baking tray cut side up. Bake another 5-7 minutes till lightly golden. Transfer onto a cooling rack.
8. When completely cooled you can drizzle melted dark chocolate to decorate.
Title: Butterscotch Pecan Cookies
Ingredients:
- 1 butter
- 1/3 eggs
- 2 pecans
- 1 1/2
- 1 1/3
Instructions:
1. Preheat oven to 350°; position oven rack in the middle of the oven; spray cookie sheets with cooking spray.
2. In a big bowl add half the cake mix, melted butter, and eggs; blend with an electric mixer on med-high speed, 1-2 minutes, until blended and smooth.
3. Stir in the remaining cake mix and chips with a wooden spoon until all dry ingredients are moistened.
4. Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
5. Sprinkle chopped pecans onto cookie tops; gently press nuts into dough.
6. Bake 9-12 minutes until set at edges and just barely set at center when lightly touched.
7. Cool 1 minute on sheets; transfer to wire racks with metal spatula and cool completely.
Title: Light Orange Mousse
Ingredients:
- 1 orange zest
- 1
Instructions:
1. Beat together the whipped topping and condensed milk.
2. Gradually add orange juice, while continuing to whip.
3. Spoon into dessert dishes, cover and refrigerate until time to serve.
4. When ready to serve, add dollop of whipped topping and sprinkle with zest.
Title: Basic Banana Cake
Ingredients:
- 125 self-raising flour
- 1/2 bicarbonate of soda
- 1 banana
- 50 butter
- 1 egg
- 125 sugar
- 1/2 vanilla essence
- 1 salt
Instructions:
1. Place the egg, banana, sugar, butter, and vanilla essence and salt in the liquidizer and blend on speed 3 to a smooth consistency.
2. Sieve the flour and bicarbonate of soda into the bowl and pour the liquidized mixture over.
3. Beat on high speed just long enough to combine thoroughly.
4. Bake in a greased 7 inch square tin for 40 mins at 375°F.
Title: Orange Ricotta Pots
Ingredients:
- 300 ricotta cheese
- 1/2 caster sugar
- 3/4 vanilla
- 1/2 oranges
- 1
- 2
Instructions:
1. Using electric beaters, mix ricotta and sugar.
2. Add custard, juice and vanilla.
3. Beat till smooth and combined.
4. Spoon into 4 serving glasses.
5. Top with orange segments, refrigerate 60 minutes.