lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet & Salty Apple Cheese Pie
Ingredients:
- 8 apples
- 2 lemon juice
- 1 brown sugar
- 2 ground cinnamon
- 1/2 ground nutmeg
- 1/8 ground ginger
- 3 cornstarch
- 3 butter
- 1 1/2 sharp cheddar cheese
- 2 milk
- 1
Instructions:
1. Preheat oven to 450ºF. Peel apples and cut them thin. Add lemon juice and mix well. Add the rest of the ingredients and stir gently until well blended.
2. Place a pie crust in a greased-floured pie plate. Add the apple mixture and place another crust on top. Brush a little milk and make a few small incisions to let the steam escape. Place a pie crust shield or foil to protect the crust.
3. Transfer the pie into the preheated oven and bake for 30 minutes or until golden brown. About 10 minutes before then end, remove the pie crust shield. Serve warm with vanilla ice cream.
Title: Sweet and Spicy Strawberry Sauce
Ingredients:
- 1 fresh strawberries
- 2 sugar
- 1 butter
- 1 cinnamon
- 1/2 black pepper
- 1/8
- 2
Instructions:
1. Rinse and hull strawberries. Chop coarsely and set aside.
2. In a small saucepan, combine sugar, balsamic, butter, cinnamon, and pepper. Cook over medium heat until syrupy.
3. Add berries and stir well.
4. Remove from heat and add coconut. Stir again and immediately serve over pound cake or vanilla ice cream.
Title: Black Walnut Kuchen
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1 baking powder
- 1 salt
- 1 milk
- 1/3 butter
- 1 margarine
- 1/4 egg
- 2 brown sugar
- 2 flour
- 1 butter
- 1/4 margarine
- 1/4 ground cinnamon
- flaked coconut
- black walnuts
- english walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Mix everything except your topping ingredients.
3. Beat well and thoroughly for 1 minute.
4. Spread in a greased cake pan.
5. Mix toppings in another bowl.
6. Spread toppings on top of cake.
7. Bake 35 - 40 minutes or until toothpick inserted comes out clean.
Title: Croustarde Aux Pommes (Apple Crunch)
Ingredients:
- 5 -6 apples
- 3/4 cinnamon
- 1/2 pure maple syrup
- 1/2 whole wheat flour
- 1/2 oatmeal
- 1/2 applesauce
- brown sugar
Instructions:
1. Chop up the apples and place them in a 8x8 inch baking pan sprayed with oil.
2. Pour the maple syrup over the apples and then sprinkle cinnamon over it all.
3. In a bowl, mix together the flour and oatmeal. Then add the applesauce and brown sugar, and mix until the flour is just moistened and even a bit dry in some parts.
4. Spread (or sort of "spoon and pat") the flour/oatmeal/applesauce/brown sugar mixture onto the apples. It doesn't have to spread from edge to edge - just spread it out best you can and don't worry about empty spots!
5. Bake this in the oven at 375 degrees Fahrenheit for about 35 minutes.
6. When done, just "scoop" out of the pan, making sure to get both the crunchy part (the croustarde) and the apples. This is definitely not something you can cut.
Title: Chocolate Eclair Ring
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 1/8 salt
- 4 eggs
- 2 instant vanilla pudding
- 1 heavy cream
- 2 milk
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. In medium sauce pan, bring water and butter to a boil.
3. Remove from heat and add flour and salt. Stir until it forms a ball.
4. Add eggs, one at a time, and BEAT THOROUGHLY AFTER EACH ONE with a hand mixer. (The ring may not puff up if not thoroughly mixed.).
5. Drop mixture by spoonfuls into a ring-shape on a greased cookie sheet.
6. Bake 45 minutes, until puffed and golden brown.
7. While ring is baking, beat pudding mix, cream, and milk until thick.
8. When ring is cool, cut in half horizontally.
9. Spread pudding mixture on bottom half and replace top.
10. Spread chocolate frosting on top. (It may be easier to spread if softened in the microwave for a few seconds.).
11. Refrigerate until ready to serve.
Title: Foolproof, One Bowl Banana Cake
Ingredients:
- 1/2 margarine
- 2 eggs
- 1 vanilla
- 2 1/2 baking powder
- 1/2 baking soda
- 1 1/4 sugar
- 1 1/2 bananas
- 2 flour
- 1/4 salt
Instructions:
1. Mix all the ingredients together in a large bowl until smooth.
2. Pour into a greased or sprayed 9"x13" pan.
3. Bake at 350F for 30-40 minutes.
4. Can be frozen for later use.
Title: Bourbon Balls
Ingredients:
- 2 graham crackers
- 2 icing sugar
- 1 1/2 pecans
- 1 1/2 flaked coconut
- 1 corn syrup
- 1 vanilla extract
- 3 Bourbon
- 1 butter
- 1/3
- 2
Instructions:
1. Place all ingredients (only 3/4 cup of the sugar) into a food processor and whirl in a food processor until it turns into a ball.
2. Roll into 1 1/2 inch balls, then in remaining sugar.
3. Cover and let stand for 3 days before serving.
Title: Melting Moments
Ingredients:
- 3 all-purpose flour
- 1 butter
- 1 icing sugar
- 1/2 cornstarch
Instructions:
1. Set oven at 325 degrees.
2. Cream butter with beater; add cornstarch, icing sugar and flour.
3. Whip until creamy.
4. Drop on cookie sheet.
5. Trim with cherries.
6. Bake 12 -8 minutes.
7. Yield depends on size of cookies.
Title: Danish Rice Pudding
Ingredients:
- 1 2% low-fat milk
- 1 sugar
- 3 Splenda sugar substitute
- 1 vanilla extract
- 2
Instructions:
1. In a large saucepan bring the milk and rice to a boil slowly on medium heat.
2. Simmer until rice is cooked through and not crunchy.
3. Add vanilla and sugar.
4. Let cool.
5. While cooling, whip the cartons of whipping cream until stiff peaks form.
6. When rice has cooled add the whipped cream.
7. At this time it is customary in our house to add a piece of an almond as well.
8. Garnish with tangerine sections, shredded chocolate or chocolate curls.
Title: Praline Crescent Dessert
Ingredients:
- 1/3 butter
- 1/2 brown sugar
- 3 sour cream
- 1 pecans
- 1/2 coconut
- 1/2 cream cheese
- 8 powdered sugar
- 3 heavy whipping cream
- 2
- 8
Instructions:
1. Melt butter on stove and add brown sugar. Stir and cook for 2 minutes. Add sour cream and cook 4 minutes while stirring. Remove from heat. Add cereal, nuts, and coconut. Stir until coated.
2. Divide dough into eight triangles. Press individual dough rolls into mini sized muffin cups. Press to cover sides.
3. Mix cream cheese and powdered sugar. Spoon one teaspoon into each muffin cup.
4. Spoon heaping teaspoon of cooked mixture over cream cheese mixture. At this point can be done ahead of time and refrigerated until baking.
5. Bake at 375 degrees for 11-16 minutes, or until golden.
6. Whip heavy cream until peaks form. Serve a dollop on each portion.
Title: Apple Pie Pudding
Ingredients:
- 1 gala apples
- 2 brown sugar
- 1/4 all-purpose flour
- 1/4 butter
- 2 walnuts
- 1/2 eggs
- 3 applesauce
- 1 vanilla yogurt
- 1/2 sugar
- 1/2 brown sugar
- 1/2 rolled oats
- 1/3 cinnamon
- 1
- 3
Instructions:
1. Preheat oven to 450 degrees.
2. Cover pie crust with aluminum foil and bake for 8 minutes.
3. Remove foil and cook additional 3 minutes.
4. Remove and set aside.
5. Reduce temperature to 350 degrees.
6. Mix eggs, applesauce, yogurt, sugar, 1/2 cup brown sugar, oats and cinnamon in a large bowl.
7. Peel, core and slice aplles.
8. Add in bread and apples and mix.
9. Set aside.
10. In a different mixing bowl, mix 1/4 cup brown sugar and flour together.
11. Cut in butter and mix well until resembles coarse crumbs.
12. Stir in nuts.
13. Pour apple mixture into the pie crust.
14. Top with flour mixture.
15. Cover edge of pie crust with a foil and bake for 30 minutes.
16. Remove foil and bake for another 30 minutes or until goden.
Title: Banana Split Dessert
Ingredients:
- 2 margarine
- 1/2 icing sugar
- 2 eggs
- 1/2 vanilla
- 2 bananas
- 1 crushed pineapple
- 3 Cool Whip
- 1 cherries
- 1
Instructions:
1. Combine graham wafer crumbs & melted margarine.
2. Spread in a 9 x 13 pan & refrigerate (30 minutes).
3. Mix icing sugar, soft margarine, eggs & vanilla and beat with mixer until light (about 5 minutes).
4. Spread on top of crumb crust.
5. Slice bananas and lay on top of filling,.
6. Drain pineapple & spread over bananas.
7. Spread Cool Whip over all.
8. Garnish with cherries and nuts if desired.
9. Refrigerate.
Title: Pretzel Bark
Ingredients:
- 2 white chocolate chips
- 1 peanut butter
- 2 peanuts
- 3
- 1
Instructions:
1. Pour chocolate and peanut butter chips in large bowl and microwave until smooth (2-3 minute will appear lumpy-DO NO OVERCOOK).
2. Stir chips mix and add peanut butter, pretzels and peanuts.
3. Mix together well and spread on wax paper (best if on a cookie sheet with extra room to lift off sheet).
4. Refrigerate until hard (about 1 hr).
5. Break into chunks
6. Keep refrigerated.
Title: Mother’s Christmas Cranberry Salad
Ingredients:
- 1 raw cranberries
- 2 sugar
- 1 1/2 pineapple tidbits
- 2 mini marshmallows
- 1 pecans
- 1 heavy cream
Instructions:
1. Wash and grind cranberries in food processor.
2. Cover with sugar and let stand 2 hours. (this portion can be made days ahead and frozen)
3. Add remainder of ingredients before serving and chill.
Title: Chocolate Raspberry Cheesecake Trifle
Ingredients:
- 1 cream cheese
- 1 confectioners' sugar
- 1/4 fresh raspberries
- 1
- 3
- 4
Instructions:
1. Cut cooled cake into 1 inch cubes.
2. In a small bowl, beat cream cheese and sugar until smooth.
3. Fold in the whipped topping.
4. In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
5. Repeat layers and top with remaining cup of raspberries.
6. Refrigerate for 3 to 4 hours or overnight.
Title: Perfect Chocolate Chip Cookies
Ingredients:
- 1/2 butter flavor shortening
- 1/2 butter
- 3/4 brown sugar
- 3/4 granulated sugar
- 1/4 vanilla extract
- 1 egg
- 1 all-purpose flour
- 1 baking soda
- 2 salt
- 1
- 1/2
- 12
Instructions:
1. Mix shortening,butter,and sugars in a large mixing bowl for about 1 minute.
2. Add malted milk powder,syrup,vanilla and egg and mix for about 1 minute.
3. Combine flour, soda, and salt in a separate bowl and then gradually mix into the large mixing bowl.
4. Stir in chocolate chips.
5. Shape into 2" balls and place 3" apart on ungreased cookie sheets.
6. Bake at 350 for 14-15 minutes or until golden brown.
7. Cool for 2 minutes on the cookie sheet before removing to waxed paper to cool.
Title: Coconut Couscous Pudding
Ingredients:
- 3/4 couscous
- 3/4 coconut
- 1 cornflour
- 3/4 soymilk
- 3/4 coconut milk
- 1/4 golden syrup
- 1/2 mixed spice
- yoghurt
Instructions:
1. Place couscous and coconut in bowl.
2. Pour over 1 1/2 cups boiling water, stir well.
3. Cover and stand five minutes.
4. In a pot place cornflour, spices,milk and syrup.
5. Whisk to combine and cook over moderate heat.
6. Stir constantly till mixture thickens.
7. Add couscous, mix well.
8. Spoon into serving dishes, cool 30 minutes till set.
9. Serve with yoghurt.
Title: Indian Pudding
Ingredients:
- 1/4 cornmeal
- 2 milk
- 1/4 sugar
- 1/8 baking soda
- 1/2 salt
- 1/2 ginger
- 1/2 cinnamon
- 1/4 molasses
- 1 milk
- 1/4 butter
Instructions:
1. Blend sugar with baking soda, salt, ginger, cinnamon, molasses and cold milk.
2. Cook cornmeal and HOT milk until thick.
3. Combine the two mixtures.
4. Pour into a buttered baking bowl.
5. Bake 275 for 2 hours.
6. Stir occasionally while baking, adding more milk if it gets too thick.
7. Add 1/4 cup butter during cooking time.
8. While we enjoyed this dish warm, it is supposed to set in the fridge and be served chilled.
9. Be sure to top with whipped cream!
Title: Golden Syrup Cookies
Ingredients:
- 2 butter
- 2 sugar
- 1 golden syrup
- 1 flour
- 1/2 ground ginger
- 1 1/2 baking powder
- milk
Instructions:
1. Cream the butter, sugar and golden syrup.
2. Add the dry ingredients.
3. Mix to a stiff paste with milk.
4. Roll into balls, dip in sugar and place on cold greased trays.
5. Bake about 15 minutes at 350°F.
Title: Eclair Ring
Ingredients:
- 1/2 butter
- 1 water
- 1/4 salt
- 1 flour
- 4 eggs
- 2 instant vanilla pudding
- 1 milk
- 2 heavy cream
- 1 vanilla
- 2 butter
- 2 milk
- 2 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 450 degrees.
2. The Ring: Bring to a rolling boil 1st 3 ingredients, add flour.
3. Stir until absorbed and it pull away from sides of pan.
4. Remove from heat. Add one egg at a time, mixing well each time.
5. Drop by TBSP onto a well greased pizza pan forming a ring.
6. Turn oven down to 400 degrees and bake 30 minutes.
7. Shutoff oven and leave 20 more minutes.
8. DO NOT OPEN OVEN DOOR.
9. Cool well and slice in half to make 2 rings.
10. The Filling: Beat all and spread of bottom half of ring.
11. Place the top ring on.
12. The Frosting: Melt first 3 ingredients.
13. Add powdered sugar and vanilla.
14. Frosting should be loose enough to drizzle over ring.
15. If not, add more milk.
16. Refrigerate overnight.
Title: Peanut Butter Fudge
Ingredients:
- 1/4 butter
- 1/4 light corn syrup
- 18 creamy peanut butter
- 1 1/4 sugar
- 1 vanilla extract
Instructions:
1. Spray 8-inch square baking pan with nonstick cooking spray; set aside.
2. Melt butter with corn syrup in 2-quart saucepan over medium heat, stirring occasionally. Add Creamy Peanut Butter. Cook over medium heat, stirring frequently, until smooth. Remove from heat. Stir in confectioners sugar and vanilla with wooden spoon until smooth. Spread into prepared pan. Refrigerate 2 hours or until firm. To serve, cut into 1-inch squares.
Title: Sophia Loren’s Tiramisu
Ingredients:
- 3 eggs
- 5 sugar
- 6 mascarpone cheese
- 36 ladyfingers
- 1 espresso coffee
- 1
- 2
- 1/2
Instructions:
1. Combine egg yolks and sugar in a medium-sized bowl and beat well.
2. In a separate bowl, beat the egg whites to stiff peaks.
3. In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture.
4. Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish.
5. Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers.
6. Cover the ladyfingers with the mascarpone mixture and the grated chocolate, and dust it with a little more than half the cocoa.
7. Cover the filling with a second layer of ladyfingers and drizzle with the remaining liqueur and espresso.
8. Place the dish in the refrigerator for at least 12 hours (the Tiramisu can be made 24 hours in advance).
9. Top with the remaining cocoa before serving.
Title: Peach Schnapps and Vodka Plugged Watermelon
Ingredients:
- 1 seedless watermelon
- 2/3 - 1 1/2 vodka
- 2/3 - 1 1/2
Instructions:
1. Stand the watermelon on end in a bowl, stem end up, and cut a 3 inch diameter plug out around the stem like a Jack-o'-lantern lid. Remove the plug, scoop out about 2 inches of flesh, and pour out any excess liquid. With a long skewer pierce the flesh inside to the bottom in all directions without penetrating the rind and pour out any excess liquid.
2. Pour equal amounts of peach schnapps and vodka into the watermelon gradually until it cannot absorb any more and replace the plug.
3. Refrigerate watermelon on its end, plug end up, for at least 15 hours and up to 2 days.
4. Serve the watermelon cut into wedges.
Title: Apple Pie With Caramel Pecan Topping
Ingredients:
- 2 apples
- 4 -5 sugar
- 3/4 flour
- 4 cinnamon
- 1/2 salt
- 1/4 butter
- 2 butter
- 4 brown sugar
- 1/2 pecans
- 2
Instructions:
1. Place one pie crust in a 9 inch deep dish pie pan.
2. Fill pie crust with sliced or cubed apples.
3. Mix sugar, flour, cinnamon and salt in a bowl.
4. Pour this mixture over apples and top with butter.
5. Seal top crust to bottom crust.
6. Cut ventilation holes in top of crust. (If crust is not well sealed it will leak when baking. I bake on a cookie sheet).
7. Bake at 350 degrees for 50 minutes or until crust is done.
8. Remove from oven, press down top.
9. Mix butter brown sugar and milk in a pan and bring to a boil.
10. Add pecans to this mixture and stir to coat.
11. Pour over pie and return to oven for 5 minutes.
Title: Fantastic Bread Pudding
Ingredients:
- 1 milk
- 5 eggs
- 2/3 margarine
- 1/3 cinnamon
- 1 sugar
- 1/2 vanilla
- 3/4 salt
- 1 raisins
- 1 1/2 water
- 1 cornstarch
- 1/3 salt
- 1/2 vanilla
- 1 sugar
- 3 margarine
- 2
- 3/4
Instructions:
1. Mix in a large saucepan the milk, sugar, 5 eggs, vanilla, margarine, salt, cinnamon and raisins (optional). Heat until margarine is melted. Pour over 1 1/2 loaves of bread that has been torn into small pieces and placed in 13x9 inch baking dish. Place a pan of water below bread pudding in oven. Bake for 40 to 45 minutes at 350 degrees.
2. Cook the sauce ingredients in medium saucepan; until thick. Pour over bread mixture after it has been baked.
Title: Lamingtons
Ingredients:
- 1 icing sugar
- 3 boiling water
- 4 -5 butter
- 1/2 vanilla essence
- 1/2
- 3
Instructions:
1. For best results bake the cake the day before or, if you have stored the cake in the freezer, allow to defrost 24 hours before icing.
2. Cut cake into 21 squares 2 Chocolate Icing: Sift icing sugar and cocoa into a bowl.
3. Mix in remaining ingredients except coconut and stir until smooth and shiny, using a little more water if necessary to reach the right consistency.
4. Use immediately, keeping bowl over hot water.
5. Add a little more boiling water if icing begins to thicken.
6. Dip the squares of cake in icing.
7. A carving fork or skewer is useful.
8. Allow to drip for a minute then roll in coconut.
9. Leave on wire rack to cool.
Title: Berries Artesia
Ingredients:
- 2 bay leaf
- 2 sugar
- 1 vanilla bean
- 2 arrowroot
- 1 berries
- 2
- 3
Instructions:
1. Rinse berries well and put aside.
2. In a heavy saucepan, add the wine, apple juice, bay leaf, sugar and vanilla bean, making sure to add the pod as well as the scraped-out seeds.
3. Turn heat to medium and bring to a boil. Remove from heat, then add arrowroot to thicken. Return to the heat and simmer for two minutes. Add berries and allow to cool.
4. Serve over ice cream.
Title: Cinnamon Chocolate Loaf
Ingredients:
- 2 boiling water
- 1 flour
- 2 cinnamon
- 1 baking soda
- 3/4 salt
- 1/4 brown sugar
- 1 1/2 butter
- 1/2 eggs
- 2 sour cream
- 1/2 confectioners' sugar
- 1/2 butter
- 1/4 heavy cream
- 1 1/2 corn syrup
- 1 cinnamon
- 1/2
Instructions:
1. Mix chopped chocolate and boiling water together until chocolate melts. Cool completely.
2. Mix flour, soda, cinnamon and salt.
3. Beat brown sugar and butter together till light and fluffy. Add eggs one at a time, beating well. Add sour cream.
4. Slowly add chocolate mixture and flour mixture to butter mixture. Mix till thoroughly blended. Spread into a 9 x 5 -inch loaf pan that has been well greased and floured. Smooth top evenly.
5. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool for 10 minutes.
6. Loosen loaf with a metal spatula and turn out to cool completely.
7. To make filling:
8. Beat together confectioners sugar, and butter till light and fluffy. Beat in cream, corn syrup and cinnamon.
9. To assemble: cut a 3/4-inch slice off of each side of the cake starting with the sides. Lay slices on a piece of parchment with the baked side down and the cut side up. Spread all surfaces with filling and use it all.
10. Replace sides and top and bottom. Wrap with plastic and chill for an hour. Remove wrap, place on a plate or platter and dust with confectioners sugar. Serve with fresh berries if desired.
Title: Easy to Make Peanut Butter Cookies.
Ingredients:
- 1 peanut butter
- 1 sugar
- 1 egg
- 2 baking soda
Instructions:
1. First put the peanut butter in a bowl.
2. Then add the sugar, egg and baking soda.
3. Mix until there is no sign of sugar or baking soda.
4. Roll up in to a little ball a little bit smaller than a ping pong.
5. With a fork, press cookies down criss-cross fashion.
6. Preheat oven to 250°, then let cook for 10 minutes or until the bottoms get light brown.
Title: Gluten-Free Vegan Carrot Cake
Ingredients:
- 1 baking powder
- 1/2 baking soda
- 2 ground cinnamon
- 1 ground nutmeg
- 1 1/2 salt
- 1/2 xanthan gum
- 1/2 canola oil
- 1 brown sugar
- 1/2 Ener-G Egg Substitute
- 1 unsweetened applesauce
- 1 1/2 vanilla extract
- 1/2 carrots
- 1 1/2 crushed pineapple
- 3 walnuts
- 3/4 unsweetened flaked coconut
- 1/2
- 1/3
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Lightly spray or rub a 9 x 13-inch baking dish with vegetable oil.
2. Sift or whisk together the flours, baking powder and soda, spices, salt, and xanthan gum in a medium bowl.
3. In a large mixing bowl, beat the oil and sugar on high for a few minutes or until thick and creamy. Add the egg replacer, applesauce, and vanilla, and stir well. Stir in the carrots and pineapple.
4. Add the dry mixture into the wet mixture, and stir. Add the walnuts and coconut, if using, and stir again.
5. Pour the batter into the prepared baking dish and bake 30-35 minutes, testing with a toothpick after 20 minutes. Do not overbake. Cool on a wire rack, and frost if desired.
Title: Chocolate Souffle Cake
Ingredients:
- 9 1/2 unsalted butter
- 3 1/2 all-purpose flour
- 2 granulated sugar
- 4 eggs
- 12 unsalted butter
- 5 bittersweet chocolate
- 4 heavy cream
- 2 confectioners' sugar
- 2 vanilla
- 3
- 2/3
- 1
Instructions:
1. For Cake:.
2. Preheat oven to 350 degrees.
3. With 1/2 tbl butter, grease bottom and sides of a 9"X3" springform pan. Cut a round of waxed paper to fit over bottom. Butter and dust with flour (1/2 tbl).
4. Melt chocolate in microwave oven. With spatula, scrape into bowl. Cool for 3 minutes.
5. Add 9 tbl butter gradually, stirring well.
6. Add 9 tbl sugar, remaining flour and egg yolks. Stir after each addition.
7. Beat egg whites. Add pinch of salt. Beat until whites start to hold their shape.
8. Add remaining 3 tbl sugar. Beat until stiff.
9. With rubber spatula, gently fold egg whites into batter.
10. Place batter in pan and smooth top.
11. Bake 35 minutes. Gently remove sides. Cool on wire rack.
12. For Icing:.
13. Melt butter and 2 chocolates in microwave.
14. Wisk in cream. Add sugar and vanilla.
15. Wisk until completely smooth.
16. While icing is warm, spread over cake.
Title: Pumpkin and Carrot Loaf With Lemon Ginger Glaze
Ingredients:
- 1 all-purpose flour
- 1 whole wheat pastry flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 cinnamon
- 1 granulated sugar
- 1 canola oil
- 2 eggs
- 1 carrot
- 1 pumpkin
- 1 fresh ginger
- 1/2 granulated sugar
- 1 lemon
- 1 fresh ginger
Instructions:
1. Preheat oven to 350 ( 175 C) degrees fahrenheit
2. Lightly grease a 9" by 5" by 3" loaf pan and set aside
3. In a medium size mixing bowl stir together flour, B. Powder, B. Soda, spice and salt until well mixed and smooth.
4. Pour Canola oil into a large mixing bowl and add sugar stirring until oil has completely dissolved into the sugar and no lumps remain.
5. Add eggs one at a time and beat with an electric mixer on medium speed until smooth and glossy.
6. Slowly add flour to the mixture and beat until flour is totally incorporated
7. Fold in the carrots, pumpkin and ginger and mix well
8. Pour batter into loaf pan and set in preheated oven for 1 hour or until cake tester inserted in the center comes out clean
9. Remove from oven and put on rack to cool for 10 minutes
10. Gently slide a butter knife around the edges to loosen it from the loaf pan and then tap it on its side and place on wire rack to cool completely
11. When cooled put glaze on with a spoon over the top of loaf.
Title: Maple Apple Crisp
Ingredients:
- 5 apples
- 3/4 maple syrup
- 1/2 all-purpose flour
- 1/2 rolled oats
- 1/2 brown sugar
- 1 salt
- 1/2 butter
- margarine
Instructions:
1. Preheat oven to 375.
2. Place apples in an 8x8" baking dish. Toss apples with syrup.
3. In a separate bowl, mix together flour, oats, sugar and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
4. Bake in a preheated oven for 35 minutes, until topping is golden brown.
5. Serve warm or at room temperature.