lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Knockouts
Ingredients:
- 1 egg
- 1 cream cheese
- 1 creamy peanut butter
- 1/4 granulated sugar
- 1 salt
- 2 1/2 shortening
- 1
- 1/2
- 2
Instructions:
1. Preheat oven to 375.
2. Combine cookie mix, contents of peanut butter packet from mix and whole egg in large bowl.
3. Stir until thoroughly bleded.
4. Shape dough into 36 (about 1 inch) balls.
5. Place 2 inches apart onto ungreased cookie sheets.
6. Press thumb gently in center of each cookie.
7. Combine cream cheese, peanut butter, egg yolk sugar and salt in medium bowl.
8. Beat at medium speed with electric mixer until blended.
9. Stir in mini choc.
10. chips, if desired.
11. Fill center of each cookie with rounded teaspoonful of filling.
12. Bake 8-10 minutes or until light golden brown.
13. Cool 2 minutes on cookie sheets.
14. Remove to cooling racks.
15. Cool completely.
16. Place chocolate chips and shortening in small resealable plastic bag; seal, place bag in bowl of hot water for several minutes.
17. Dry bag with towel, Kneed bag until contents are blended and chocolate is smooth.
18. Snip a tiny hole in corner of bag.
19. (I just stick a toothpick and make a little hole) Drizzle contents over cookies.
20. Allow drizzle to set before storing cookies between layers of waxed paper--ps.
21. I usually just microwave the choc.
22. and save some time and drizzle over cookies.
Title: Tennessee Jam Cake (Vegan)
Ingredients:
- 1 sugar
- 3/4 margarine
- 1 vanilla extract
- 1 Ener-G Egg Substitute
- 1/2 water
- 1 1/2 flour
- 2 baking soda
- 2 nutmeg
- 1 1/2 allspice
- 1/2 cinnamon
- 1/2 ground cloves
- 1/2 buttermilk
- 1/2
Instructions:
1. Cream together sugar and margarine.
2. Add jam, vanilla, soy yogurt, and egg replacer mixed with water. Mix well.
3. In another bowl, combine flour, baking soda, and spices.
4. Add thus to sugar mixture alternately with soy buttermilk and stir well.
5. Pour into greased and floured 9" pans, bake at 350 for 30 minutes.
6. I usually frost this with a coconut-pecan frosting, which is just caramelized sugar and margarine mixed with shredded coconut, chopped pecans, and powdered sugar.
Title: Flan
Ingredients:
- 6 eggs
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 vanilla
Instructions:
1. preheat oven 365 degrees
2. in a blender put all the ingredients together blend for 30 sec.
3. then put in in a baking large pan.
4. put it in the oven for 45 minute.
Title: Easy Toblerone Mousse
Ingredients:
- 150 eggs
- 2
- 1/2
Instructions:
1. Place chopped Toblerone in a heat-proof bowl over a saucepan of simmering water. Make sure bowl doesn't touch water or chocolate may be ruined.
2. Stir until melted, then set aside to cool slightly.
3. Beat the 2 egg whites until fluffy.
4. In a different bowl beat cream.
5. Stir the 2 egg yolks into the cooled chocolate.
6. Gently fold in cream, then egg whites into the chocolate mix. Try to maintain the 'lightness' of both items.
7. Share between 4 glasses [it looks great in a martini glass]
8. Place in fridge for at least 3 hours.
Title: Ok, so I Cheated, Lavender Pound Cake
Ingredients:
- 1 water
- 3/4 eggs
- 2 dried lavender blossoms
- 2 -3 white chocolate chips
- 1 heavy cream
- 6
- 1
Instructions:
1. Rinse the lavender blossoms in cold water and set aside.
2. Heat oven to 350 degrees. Prepare bundt pan with spray-on oil or Baker's Joy.
3. Combine cake mix, water (or milk) and eggs together and beat for approximately 3 minutes.
4. Add the lavender blossoms and lavender essential oil and mix well.
5. Pour batter into prepared pan and bake about 40-45 minutes.
6. let cake cool about 10 minutes, then turn cake out of pan onto wire rack. Cool cake completely.
7. While the cake cools -- bring water to boil in a saucepan.
8. Place the white chocolate chips in a metal bowl and place it atop the saucepan of boiling water to melt the chips, stirring frequently until melted and smooth.
9. Whisk in the grenadine and cream.
10. Drizzle warm icing over cooled cake with spoon or whisk.
Title: Chocolate Cereal Pie Crust
Ingredients:
- 3/4 miniature marshmallow
- 1/2 butter
- 1
- 3
Instructions:
1. Heat marshmallows, syrup and butter until marshmallows have melted.
2. Pour mixture over cereal and stir until coated.
3. (Save 1/2 cup mixture to sprinkle over top of an ice cream pie, if desired.) Press cereal into greased 9" pie pan.
4. Freeze.
5. Fill shell with filling of your choice.
6. Let stand at room temperature for 15 minutes before serving.
Title: Grandmom's Easy Chocolate Mayonnaise Cake
Ingredients:
- 1 chocolate cake mix with pudding
- 3 eggs
- 1 water
- 1 mayonnaise
Instructions:
1. Mix all together and blend for 2 minutes.
2. Pour into sprayed pan(s) and follow box directions for baking temperature and time.
Title: Chopped Date Loaf
Ingredients:
- 1 dates
- 1 baking soda
- 1 boiling water
- 50 butter
- 1 egg
- 3/4 brown sugar
- 1 1/2 self raising flour
Instructions:
1. Set oven at 180 degrees C or 350 degrees F.
2. Combine dates and sodium bicarbonate in a mixing bowl.
3. Pour in boiling water and mix. Let stand for 5 minutes.
4. Add butter and mix until it melts.
5. Add egg, sugar and flour and mix well.
6. Place in a well greased loaf pan and bake for 45 minutes or until cooked.
7. Turn out onto a cooling rack.
Title: Vegan Brownie-Ish Carob Oat Cookies
Ingredients:
- 2/3 flour
- 1/4 sugar
- 1/4 salt
- 3/4 oats
- 1/4 carob powder
- 1 baking powder
- 1 1/2 Ener-G Egg Substitute
- 2 water
- 1 vanilla
- 1/4 maple syrup
Instructions:
1. Preheat oven to 350 degrees.
2. Mix dry ingredients in a medium sized bowl, set aside.
3. In a smaller bowl, mix wet ingredients.
4. Slowly mix the wet ingredients into the dry ingredients.
5. Stir until well mixed.
6. Bake in the oven for about 8 minutes.
7. I hope you like them!
Title: Glazed Lemon Buttermilk Pound Cake
Ingredients:
- 3 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 butter
- 2 granulated sugar
- 2 lemon zest
- 4 eggs
- 3/4 buttermilk
- 1 fresh lemon juice
- 1 1/2 confectioners' sugar
- 1 milk
- 2 fresh lemon juice
Instructions:
1. Preheat the oven to 325°F Butter and flour a 10-inch Bundt pan.
2. Sift the flour, baking powder, baking soda, and salt into a large bowl.
3. Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
4. Add the eggs, one at a time, until just blended after each addition.
5. With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk and lemon juice.
6. Spoon the batter into the prepared pan. Bake for 75-85 minutes, or just until golden brown and a toothpick inserted into the center comes out clean.
7. Run a knife around the edges of the pan to loosen the cake.
8. Cool the cake in the pan for 15 minutes. Turn out onto a rack to cool completely.
9. GLAZE; Beat the confectioners' sugar, milk, and lemon juice in a medium bowl until smooth.
10. Drizzle over the cake.
Title: Vanilla Bundt Cake 2016
Ingredients:
- 3 eggs
- 1 3/4 white sugar
- 2 pure vanilla extract
- 1 vanilla bean
- 1/2 canola oil
- 1 milk
- 2 1/4 all-purpose flour
- 1/2 salt
- 1 baking powder
Instructions:
1. Place eggs sugar vanilla into mixer bowl, beat on high for ten minutes or until tripled in volume, and ribbons form.
2. Drizzle in oil continue beating.
3. Measure the flour, baking powder and salt into a bowl.
4. Add the flour mix alternately with milk.
5. Pour batter into a buttered and floured ten cup bundt pan, and place into preheated 350 degrees oven.
6. Bake until tester comes away clean, about 45 to 50 minutes.
7. Remove to wire rack let cool 15 minutes, then unmould onto rack, and cool completely.
Title: Orange Glazed Jello Cake
Ingredients:
- 1 hot water
- 1 eggs
- 1 powdered sugar
- 3
- 3/4
- 2
Instructions:
1. Pre-heat oven to 350 degrees.
2. Dissolve jello in the hot water; let cool, but not thicken.
3. Mix together cake mix, oil, orange flavoring, 3 eggs. Add the orange jello mixture. Mix well.
4. Pour into sprayed 9 X 13 inch cake pan and bake at 350 degrees 25-30 minutes or until done.
5. While cake is baking, combine 2 cups of powdered sugar and enough orange juice to form a glaze. (I'd say 1-3 tablespoons of orange juice). Just make sure you add it slowly!
6. Pour glaze over cake after removing from the oven.
Title: Bite Sized Brownies
Ingredients:
- 5 unsalted butter
- 1/4 vanilla extract
- 8 eggs
- 1 sugar
- 2 salt
- 3/4 all-purpose flour
- 1 baking soda
- 1/2 chocolate chips
- 1/8
- 1
Instructions:
1. Preheat the oven to 350°F Butter and flour an 8-inch square baking pan.
2. In a heavy-bottomed pot, melt the semisweet chocolate on very low heat. Stir constantly. When it’s melted, add in the chocolate syrup, still stirring constantly on low heat.
3. Once the chocolate is thoroughly mixed, add the butter into the chocolate mixture, while stirring constantly.
4. Once the mixture is smooth, remove the saucepan from the heat and stir in the eggs and vanilla extract:Mix constantly.
5. In a mixing bowl, sift/mix the sugar, flour, salt, and baking soda. Add the chocolate mixture to this and blend together thoroughly. Chocolate chips can be added for extra flavor in the brownies.
6. Pour the batter into the prepared pan, and bake until just cooked, about 30 minutes.
7. Let the brownies cool completely, still in the pan. Cut the brownies in one inch squares, 8 by 8, 7 by 7, or 6 by 6, depending on what size you want the brownies.
8. Let the brownies chill in a fridge or freezer. Brownies can be frozen and stay good for a few weeks.
Title: Individual Hot Fudge Sundae Cakes
Ingredients:
- 1 flour
- 1/2 sugar
- 2 baking powder
- 1 1/2 milk
- 2/3 butter
- 2 vanilla
- 1 brown sugar
- 3/4 hot water
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 350°.
2. In a small bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and mix well.
3. Add milk, butter and vanilla and mix.
4. Spoon evenly into six ungreased 10 oz custard cups.
5. Place cups on a 15x10 baking sheet.
6. In a small bowl, combine brown sugar and 1/4 cup cocoa.
7. Spoon 2 to 3 tablespoons of this mixture evenly over batter in each cup.
8. Pour 1/4 cup hot water evenly over top in each cup.
9. Bake at 350° for 20 to 25 minutes or until center is set and firm.
10. Serve warm with a scoop of vanilla ice cream.
Title: Pear Smackdown
Ingredients:
- 4 bosc pears
- 1/2 real maple syrup
- 1 roasted walnut
- raw honey
- butter
Instructions:
1. Preheat oven to really hot (anywhere from 350-500).
2. Slice pears in half and core.
3. Rub pear meat with butter, stuff walnuts into pear center.
4. Cover with with a little bit of honey and some maple syrup.
5. Bake"meatdown" until pears are soft.
6. Serve immediately.
7. You can also sprinkle cardamom and cinnamon on top!
8. Good cognac or brandy helps too.
Title: Chocolate Rice Crispy Squares
Ingredients:
- 3 butter
- 1 large marshmallows
- 1/2 peanut butter
- 6 shortening
- 1 1/2
- 1
Instructions:
1. In a large microwave-safe bowl, melt butter on high heat for about 45 seconds. Add marshmallows; stir to coat. Microwave on high for 45 seconds; stir. Microwave for 45 seconds longer or until smooth. Stir in peanut butter. Immediatly add cereal; stir gently until coated. Press into greased 13x9x2in baking pan.
2. In a small microwave safe bowl, heat chocolate chips and shortening on 70% power for 1 minute. Heat in 10 to 20 second intervals until melted; stir until smooth. Spread over cereal mixture. Cool completely.
Title: Blueberry Pecan Cake
Ingredients:
- 2 all-purpose flour
- 5 butter
- 3/4 granulated sugar
- 2 eggs
- 2/3 low-fat buttermilk
- 2 baking powder
- 1 salt
- 1/2 vanilla extract
- 1 1/2 baking soda
- 1/2 all-purpose flour
- 1/4 fresh blueberries
- 1 1/2 pecans
- 2 powdered sugar
- 1/3
- 2
Instructions:
1. Preheat oven to 350°.
2. Coat a 9-inch round springform pan with cooking spray, and dust the pan with 2 teaspoons flour.
3. Place butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in buttermilk and next 6 ingredients (buttermilk through baking soda); stir well. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Stir in blueberries and pecans. Spoon mixture into prepared pan, spreading evenly.
4. Bake at 350° for 45 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Sprinkle with powdered sugar. Cut into wedges.
Title: Easy Enough Creamy Lemon Meringue Pie
Ingredients:
- 1 sweetened condensed milk
- 1 eggs
- 3 fresh lemon juice
- 1/2 lemon peel
- 1 vanilla extract
- 2 cream of tartar
- 1/2 sugar
- 1/4
- 1/3
Instructions:
1. Preheat oven to 325°F.
2. In a medium bowl beat egg yolks well.
3. Stir in condensed milk,lemon juice, lemon peel and food coloring, if desired. This will thicken.
4. Pour mixture in pie crust and bake 30 minute at 325°F.
5. Preparing the meringue.
6. Beat egg whites, vanilla, and cream of tarter in a large bowl with a electric mixer on medium speed until soft peaks form.
7. Add sugar gradually, turning up mixer on high speed, until stiff peaks form.
8. Turn oven up to 350°F.
9. Spread meringue on top of hot pie filling all over the entire pie.
10. Put in oven and bake another 15 minutes or until golden brown.
11. Take out of oven and cool on stove or counter top for at least 1 hour.
12. Place in refrigerator and chill at least 2 to 3 hours before serving.
Title: Swedish Christmas Cookies
Ingredients:
- 1 butter
- 3/4 granulated sugar
- 2 salt
- 1 all-purpose flour
- 1
- 2 1/2 - 2 3/4
- 1
- 4
Instructions:
1. In a large bowl, cream together butter and 3/4 cup sugar until light and fluffy.
2. Beat in egg yolks and almond extract.
3. Add salt. Sift in 2-1/2 cups flour. Mix. Add just enough additional flour to make a pliable dough. (Or see variation in description above.) Chill for 30 minutes.
4. To shape, divide dough into 6 equal portions. Roll out each to make a rope about 24 inches long.
5. Cut dough into 2-inch strips. Place on cookie sheets. Brush with egg white. Sprinkle with almonds and remaining sugar.
6. Bake at 375 degrees for about 10 minutes until cookies feel firm and are lightly browned around the edges. Let cool on cookie sheets for a few minutes. Remove to wire rack and cool completely.
Title: Sweet Rice With Cinnamon (Roz Mafooar)
Ingredients:
- 1 1/3 rice
- 2 2/3 water
- 1/2 salt
- 1/4 butter
- 1/4 powdered sugar
- ground cinnamon
Instructions:
1. Heat rice, water, and salt to boiling, stirring once or twice.
2. Reduce heat. Cover and simmer 14 minutes. Remove from heat.
3. Fluff rice lightly with fork, then cover and let steam 5-10 minutes.
4. Stir in butter and powdered sugar.
5. Sprinkle with cinnamon and serve warm.
Title: Ganache Dark Fudgy Brownies
Ingredients:
- 3/4 cocoa powder
- 1/2 baking soda
- 2/3 butter
- 1/2 boiling water
- 2 sugar
- 2 eggs
- 1 1/3 all-purpose flour
- 1 vanilla extract
- 1/4 salt
- 1 fresh strawberries
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease 13x9x2-inch baking pan.
3. Stir together cocoa and baking soda in large bowl, stir in 1/3 cup butter.
4. Add boiling water, stir until mixture thickens.
5. Add flour, vanilla & salt; blend completely.
6. Fold in 1 cup chocolate chips.
7. Pour into prepared pan.
8. Bake 35-40 minutes or until brownies begin to pull away from sides of pan.
9. Cool completely in pan on wire rack.
10. Prepare Ganache:
11. Place 2 cups (12 oz pkg) Hershey's Semi-Sweet Chocolate Chips and 1 cup whipping cream in microwave-safe bowl.
12. Microwave at High 30 seconds, stir. If necessary, microwave an additional 30 seconds or until chocolate is melted and mixture is smooth when stirred.
13. Pour ganache over cooled brownies.
14. Refrigerate 20-30 minutes. Cut into 3-inch squares; cut squares diagonally in half to form a triangle shape.
15. Garnish with fresh strawberries, if desired.
Title: Hats off Graduation Treat
Ingredients:
- 2 chocolate-covered graham cracker cookies
- 2 peanut butter
- 1
Instructions:
1. Invert a mini peanut butter cup, top it with a dollop of peanut butter, and cover it with a chocolate covered graham cracker.
2. For the tassel, tightly roll up a portion of fruit leather, snip some fringe on one end, and use a little water to moisten the other end. Attach the moistened end to the graham cracker.
Title: Coconut Custards
Ingredients:
- 1/2 sweetened coconut
- 1 1/2 sugar
- 1/4 unflavored gelatin
- 1 half-and-half
- 1 vanilla extract
- 1/2 salt
- 1/8
Instructions:
1. Preheat oven to 350.Spread coconut in a single layer on a baking sheet. Toast in oven for 8-10 min until lightly brown. Set aside 2 tbsp for garnish.
2. In a small pot over medium heat cook milk,sugar stirring often until sugar dissolves and mixture begins to bubble around the edges.
3. Remove from heat and add the coconut, stir. Cover tightly and let stand 15 minutes.
4. In a large bowl sprinkle gelatin over a 1/4 cup of cold water. Let soften this will take about 5 minutes.
5. Strain warm coconut mixture through a fine mesh sieve into gelatin mixture. Whisk until gelatin dissolves then whisk in the half and half, salt and vanilla.
6. Divide into 4 ramekins and refrigerate until set, 3 hours. When ready , unmold and sprinkle the reserved coconut on top.
7. 212 calories per serving.
Title: Apple Spice Crumble
Ingredients:
- 2 apples
- 3 blackberries
- 1 orange, juice and zest of
- 1 1/2 whole wheat flour
- 1 1/2 unbleached flour
- 1 oats
- 1/4 brown sugar
- 1/4 ginger
- 10 nutmeg
- butter
Instructions:
1. Coat large baking dish with nonstick cooking spray.
2. Peel and slice apples into dish.
3. Rinse berries gently and scatter over top of apples.
4. Sprinkle orange zest on top, and pour juice over.
5. Stir together flour, oats, sugar, and spices in mixing bowl.
6. Cut in butter until combined, and mixture resembles fine crumbs.
7. Scatter topping over fruit and press edges to seal.
8. Bake at 400 degrees for 30 minutes, until custard is golden. Serve warm with vanilla bean ice cream!
9. If you have a smaller group to feed, just halve the recipe.
Title: Chocolate Revel Bars
Ingredients:
- 1 sweetened condensed milk
- 1 butter
- 3 vanilla
- 1 butter
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 2 flour
- 2 1/2 salt
- 1 baking soda
- 1 oatmeal
- 3
- 1/2
Instructions:
1. Using a double boiler melt chocolate chips in with the condensed milk and margarine.
2. Add vanilla and set aside until cookie batter is ready.
3. Cream butter and brown sugar together.
4. Add eggs and 2 teaspoons vanilla and mix.
5. Sift together flour, salt, and baking soda.
6. Add along with oatmeal and optional nuts to egg mixture.
7. Mix just until blended.
8. Press 2/3 of this mixutre onto bottom of greased 11x15 jelly roll pan or if you like them thicker, a 9x13 baking dish.
9. I found it easier to press if I wet my hand just a little. The batter didn't stick to my fingers.
10. Pour chocolate mixture over oatmeal mixture and spread.
11. Grab remaining cookie mixture and crumble over the chocolate.
12. Bake at 350 degrees for 20-25 minutes. Should be a nice golden brown color.
Title: Orange Cookies Dipped in Chocolate
Ingredients:
- 1 unsalted butter
- 1/2 confectioners' sugar
- 2 all-purpose flour
- 1/2 salt
- 1 orange
- 1 vanilla extract
- 1 dark chocolate
- 1/2
- 8
Instructions:
1. Cream the butter and the sugar.
2. Mix the flour and the salt. Mix the dry ingredients into the wet until it starts forming larger clumps.
3. Mix in the candied orange, orange zest, orange juice and vanilla extract.
4. Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour.
5. Cut the log into 1/4 inch thick slices and place on a parchment lines baking pan with one inch of space between them.
6. Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 15-20 minutes.
7. Let cool completely.
8. Melt the chocolate in a double boiler.
9. Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. (Feel free to chill them in the fridge to help it set quicker.).
Title: Polka-Dot Tree Cookies
Ingredients:
- 1/2 all-purpose flour
- 1
- 1 1/2
Instructions:
1. heat oven to 350.
2. on a well-floured surface, knead flour ionto the dough.
3. knead in the mint extract until completley incorporated.
4. divide dough in half.
5. knead about 8 drops of green food coloring into half the dough.
6. knead 8-10 drops of the red into the other half.
7. form into disks and refrigerate for 10 minutes.
8. roll each disk between 2 sheets of waxed paper to a 1/4-inch thickness.
9. slide onto baking sheets; refrigerate for 15 minutes.
10. cut out tree shapes using a 4-inch cutter.
11. place on baking sheet.
12. form scraps into disks, cover and refrigerate for at least 15 minutes.
13. cut dots out of cookies with a 3/4-inch round cookie cutter or the large opening of an icing decorating tip.
14. remove dots with offset spatula or toothpick.
15. place opposite colored dots onto trees.
16. bake at 350 for 10 minutes or until cookies are puffed and set.
17. let cool on baking sheet for 1 minute.
18. remove cookies to wire rack and allow to cool completely.
19. remove remaining dough from refrigerator and repeat steps from rolling out of the disks.
Title: Chocolate Cake in a Mug (Diabetic, Low Sodium)
Ingredients:
- 4 cake flour
- 4 Splenda granular
- 2 skim milk
- 2 unsweetened applesauce
- 3 vanilla extract
- 3
- 1
Instructions:
1. Optional: Add 2 tbsp chocolate chips.
2. Reduce flour by 1 - 2 tsp if using all purpose.
3. Mix dry ingredients in a coffee mug.
4. Whisk egg white in a separate cup, add remaining wet ingredients, whisk to mix well. If your applesauce is thick, dilute with a bit of water before using.
5. Add to dry ingredients. Mix well.
6. Microwave 3 minutes on high. (1000W). The cake will likely rise above the top of the cup but that's OK.
7. Let stand 1 - 2 minutes to finish rising and cool slightly.
8. Run a knife around inside of cup, tip out and eat.
9. If you diet allows it, this is nice with a bit of vanilla ice cream. Otherwise try it with some diet whipped topping.
Title: Funfetti Mug Cake
Ingredients:
- 2 milk
- 1/4 vanilla extract
- 1/2 sugar
- 3 self-rising flour
- 6
- 1
- 2
Instructions:
1. Add all ingredients except the sprinkles and frosting into a microwave safe mug. Stir with a fork vigorously until batter is smooth and there are no lumps.
2. Stir in 1 tablespoon of the sprinkles.
3. Microwave for 90 seconds to 2 minutes. Cake will rise and top will be firm to the touch. Let cool 2 minutes.
4. Spread frosting on top, sprinkle with more sprinkles and serve.
Title: Thick Coconut Custard (Or Banana, or Raspberry, or Lime :*)
Ingredients:
- 1 1/2 milk
- 1/2 eggs
- 2 sugar
- 2/3 plain flour
- 1/2 salt
- 1 lemon, zest of
- 1 coconut cream
- 1 butter
- 1
Instructions:
1. Get all the ingredients together, this comes together quickly -- trust me it will help.
2. Beat eggs, set aside.
3. Mix Sugar, Flour, Salt, lemon zest.
4. Start heating milk and cream to almost boiling
5. Add eggs to flour mixture, beat with whisk until smooth.
6. When milk is hot, add flour/egg mixture slowly whisking all the time so it doesn't lump up as it does thicken very quickly.
7. When nice and thick take off heat and pour into bowl, add coconut cream and butter, whisk in while hot.
8. Ok, in the place of coconut cream you can add vanilla, banana flavouring, raspberry, etc -- you can also change the zest as well, orange zest with raspberry goes well, as does lime zest with the coconut. just have some fun :).
Title: Healthy Citrus Fruit Cups
Ingredients:
- 4 pink grapefruit
- 3 oranges
- 3 tangerines
- 2 strawberries
- 1 blueberries
- 2 kiwi
- 2 limes
- 1 of fresh mint
- lime wedge
Instructions:
1. Peel and section grapefruit and oranges.
2. Peel tangerines and cut into bite sized pieces.
3. Quarter the strawberries.
4. In a large bowl combine grapefruit, oranges, tangerines and strawberries.
5. Add blueberries, kiwi and toss gently.
6. Finely shred peel from the 2 limes (you should have 1 Tbsp)
7. Squeeze lime juice (you should have 1/4 cup).
8. Gently stir lime peel and juice into fruit.
9. Cover and chill until serving time (about 4 hours would be best for flavours to mingle).
10. If desired garnish with sprigs of mint and lime wedges.