HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 3-quart pitcher, prepare limeade concentrate as directed. Measure 1 cup reconstituted limeade into 1-quart saucepan; over high heat, heat to boiling. Remove saucepan from heat. Stir in peach gelatin into hot limeade, stirring until the gelatin completely dissolves. Stir mixture into limeade in pitcher. Place half the peaches and their syrup in blender; blend at high speed until pureed. Repeat with remaining peaches and syrup. Stir puree and lime juice into limeade mixture. Refrigerate at least 1 hour or until well chilled. To serve, stir in tonic water into limeade mixture. Garnish with lime slices.
Sift together flour, salt and baking powder. Melt butter in pan you can mix all in (may be melted in microwave). Cool slightly. Stir in brown sugar, unbeaten eggs, vanilla and nuts. Stir in dry ingredients. Spread in a greased 11 1/2 x 17-inch pan (do not use smaller pan). Bake for 30 minutes at 350°. Cut at once. Freezes very well.
Preheat oven to 400°. Combine soup, turkey and vegetables. Pour this into a 9-inch pie plate that has been sprayed with Pam.
Brown sausage and drain well. Spread in well-greased casserole the frozen potatoes. Layer sausage over potatoes. Add a layer of the cheese. Beat the eggs, 2 1/2 cups of milk and mustard with salt. Pour over cheese. Mix the soup and 1/2 cup of milk and sliced mushrooms. Layer over eggs. Cover and refrigerate 24 hours or just overnight. Bake at 350° for 1 1/4 hours. Let set 10 to 15 minutes before serving.
Peel eggplant and cut into 1/8 inch slices; drain. Dip eggplant into beaten eggs and fry in a hot skillet with small amount of oil or margarine until lightly brown (1 to 2 minutes per side). Again dip the eggplant slices into the eggs; coat with bread crumbs and fry lightly again. In a casserole, spoon a layer of spaghetti sauce, then a layer of eggplant, continuing until the remaining spaghetti sauce is poured on top. Bake at 350° for 1 hour. Serve with 3 or 4 slices on a roll.
Put a layer of sliced potatoes in baking dish. Sprinkle chopped onion and place sliced cheese over them with a little salt and pepper. Repeat layer.
Cream sugar and oleo. Add oil and eggs; mix well. Add dry ingredients and vanilla. Form into balls and place on ungreased cookie sheet. Press with glass that has been dipped in sugar. Bake 10 to 12 minutes at 350°. Makes 13 to 14 dozen small cookies.
Preheat toaster oven to 350°. In small mixing bowl, combine all ingredients except pitas and stir to blend. Fill each pita half with 1/4 of the peanut butter mixture. Wrap each pita half in foil and bake until heated through, 12 to 15 minutes. Makes 4 servings.
Spread about 1 teaspoon peanut butter on each of 30 crackers; top with remaining crackers to form a sandwich. Heat frosting in a 1-quart saucepan over low heat, stirring constantly, just until melted (do not overcook). Using 2 forks, dip each cracker sandwich into frosting, coating completely. Place on waxed paper. Let dry uncovered for 8 hours. Store loosely covered.
Melt margarine in a heavy skillet. Add rice and stir over medium heat until brown. Slowly add bouillon and salt. Cover and cook slowly 25 minutes until rice is tender, adding water if needed.
Cut biscuits into 1/4's. Combine the 1/3 cup sugar and the teaspoon cinnamon. Roll biscuits in sugar mixture, then put biscuits in a Bundt pan, well-greased. Bring the butter, 1/3 cup sugar and 2 teaspoons cinnamon to boil. Pour over biscuits. Bake at 350° for 30 minutes.
Cream Crisco, sugars and eggs. Sift together salt, baking powder, baking soda and flour. Mix all ingredients together and drop by rounded tablespoonful onto cookie sheet. Bake at 375° about 10 minutes; watch closely.
Mix cake flour, confectioners sugar, pecans or walnuts, butter and vanilla. Shape into balls about the size of walnuts. Place on a greased cookie sheet. Bake at 350° for 20 minutes. Roll in confectioners sugar.
Heat oven to 350°. In large bowl, combine cake mix, margarine and 1 egg at low speed until crumbly. Press in ungreased 13 x 9-inch pan; spread with pie filling. Combine brown sugar, nuts and cinnamon; sprinkle over apples. In small bowl, blend sour cream, 1 egg and vanilla. Pour over sugar mixture. Bake at 350° for 40 to 50 minutes or until topping is golden. Serve warm or cool. Refrigerate any leftovers. Yields 12 servings.
Brown ground beef and drain well. Mix al other ingredients together, except Cheddar cheese. Pour in a casserole dish. Sprinkle with Cheddar cheese and spoon cornbread on top. Bake at 375° until cornbread browns.
Drain and mash sweet potatoes. Add melted oleo and sugar to sweet potatoes and mix until oleo and sugar are dissolved. Add salt, vanilla, milk and eggs and mix well. Pour in greased casserole. Sprinkle with the following topping.
Mix all ingredients. Pour into 9-inch pie shells; use 2 regular 9-inch pie shells, not deep dish shells. Bake at 350° until firm and brown.
Combine sugar, flour and salt in microwave-proof bowl or 4-quart measure. Gradually add hot water and lemon juice. Cook, stopping to stir, until smooth and thickened. Stir in blueberries and cook 1 to 2 minutes longer. Remove from microwave. Stir in butter until melted. Serve warm or cold over ice cream, cake or cheese cake.
Cook rice and set aside. Wash and core peppers and cook about 5 minutes. In large bowl, mix ground beef, rice, onion, tomato sauce, Tabasco, salt and pepper. Pile mixture into drained peppers and arrange in casserole. (Peppers may be halved if desired.) Bake covered in 350° oven about 1 hour. Uncover and bake about 10 minutes more to brown.
Mix margarine with stuffing mix. Add other ingredients. Bake at 350° for 45 minutes.
Preheat oven to 350°. Blend all ingredients in large bowl. Beat for 2 minutes. Bake in 10-inch tube pan at 350° for 45 to 55 minutes.
In oven going Dutch oven, fry chicken in oil with onion and garlic. When done, add tomatoes and water. Boil for 5 minutes. Add bay leaf, salt, rice, saffron and green pepper. Stir thoroughly and place in moderately hot oven for 20 minutes. Garnish with petits pois and pimientos.
Slice onions and arrange in baking dish, overlapping slices. Pour broth over onions. Sprinkle with salt and pepper. Dot with 1 tablespoon of butter. Bake, covered, at 400° for 25 minutes.
Mix oil, white wine, sugar, mustard and poppy seed; refrigerate. Drizzle dressing over salad before serving.
Heat oven to 350°. With an electric mixer, beat until blended the brownie mix, 1 cup filling, oil and eggs. Pour into greased 9 x 13-inch pan. Bake 20 to 25 minutes until brownies spring back when touched. If desired, sprinkle with chocolate chips. Let stand until softened.
Place meat, vinegar and water to cover roast and seasonings in a bowl. Marinate 3 days (turning daily). Remove roast to Dutch oven and brown. Add carrots, onions and 1 cup marinade. Cook 4 hours in a 350° oven. Remove roast and vegetables. Add sugar and crumbled gingersnaps to liquid. Cook until thickened. Add more vinegar, salt and pepper, if desired. Spoon some gravy over meat. Serve the rest separately. Makes 8 servings.
Mix all together and simmer. Do not let it boil. This amount makes a crock-pot full.
Cut bacon into 3-inch lengths. Remove pits from prunes. Wrap each prune with bacon strips. Secure with toothpick. Broil until bacon is cooked, turning once. Serve immediately.
Mix hash browns, soup, sour cream and Cheddar cheese in separate bowl. Spread mixture into lightly greased 9 x 13-inch baking pan. Crush corn flakes and sprinkle on top. Drizzle melted butter on top. Bake at 350° for 1 hour.
Heat oven to 350°. Pour soup and milk into 2-quart casserole. Stir in chicken, vegetables and thyme. Place biscuits over chicken mixture. Bake 45 minutes or until hot and bubbly. Makes 6 servings.
Mix first 2 ingredients and pat dough onto a pizza pan or baking sheet. Crimp edges as for a pizza. Spread apples over dough and sprinkle brown sugar and cinnamon over apples. Dot with butter and sprinkle cheese over top. Bake at 350° for 30 minutes.
Combine ingredients. Put 1 teaspoon on crackers (wheat type crackers or cocktail rye bread seem the most tasty); slide under broiler to brown.
Mix all dry ingredients. Add oil. Stir well and add eggs. Add carrots and lastly the nuts. Grease and flour three 8 or 9-inch cake pans. Bake at 325° to 350° for about 40 minutes. (Batter may seem a little thin, but will be OK.)
Alternate potatoes and onions in layers in a greased 2-quart casserole dish. Add salt and pepper to each layer. Combine soup and milk. Pour over layers. Dot with butter and bake at 350° for 40 to 50 minutes.
Brown beef and onions in shortening. Add tomatoes, garlic, bay leaves, oregano, cumin, salt, chili powder, sugar and pepper. Bring to a boil and reduce heat to simmer. Cook, covered, stirring occasionally for 2 1/2 to 3 hours. Add water if chili gets too thick during cooking. Add parsley 30 minutes before chili is ready. Mix flour with cold water or tomato juice to form a paste and add to chili to thicken. Stir thoroughly.
Cream shortening and sugars. Add eggs and vanilla; beat well. Add dry ingredients; mix well. Stir in oats and nuts. Drop by spoonfuls on ungreased cookie sheet. Bake at 350° for 10 minutes. Makes about 5 dozen.
Dissolve gelatin in 2 cups hot water, add marshmallows and 2 cups cold water. Stir until cool. Drain pineapple to save juice. Add pineapple and bananas to gelatin. Let set until firm.
In a saucepan, bring brown sugar, butter and boiling water to a boil again. Pour into a casserole dish. Mix together the flour, baking powder, sugar, raisins, milk and vanilla. Drop into the middle of the former mixture and bake at 350° for about 1 hour. Serve with whipped cream or ice cream. Makes its own sauce.
Mix sugar, corn syrup, milk, butter and eggs. Add oatmeal and coconut. Mix well. Pour into unbaked pie shell. Bake 45 minutes at 350° or until set.
Heat mushroom soup, milk and Cheez Whiz just enough to melt cheese. Pour over potatoes in buttered casserole dish. Cover and bake 30 to 40 minutes in a 350° oven.
Sift together flour, baking powder and spices 4 times. Set aside, then cream butter thoroughly. Add sugar to butter and cream together until light and fluffy. Add eggs and mix thoroughly. Roll fruits and nuts in flour and spices. Add fruits, nuts and flour into batter. Then add jelly, syrup and cider or wine. Mix thoroughly and pour into four 8 x 8 x 2-inch greased pans lined with heavy paper. Grease paper lining too. Bake at 250° for 3 to 3 1/2 hours. Makes 10 pounds fruit cake.
Wash, peel and devein shrimp. If large, cut in half crosswise. Cook onion, pepper and garlic in margarine until tender. Blend in flour and seasonings. Crush tomatoes and add. Cook until thickened, stirring constantly. Add shrimp and simmer, uncovered, for 20 minutes. Serve over rice. Serves 6 to 8.
Pare apples; core and cut in eighths. Arrange in unbaked pastry shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Drain off juices and save. Combine pudding and juices. Cook and cool. When cool, add fruit and bananas and mix.
Mash potatoes. Add remaining ingredients. Beat until fluffy, adding milk, if necessary. Put in a buttered dish; dot with butter. Bake at 350° for 30 minutes.
Melt syrup, sugar and salt together but do not boil. Take off heat, add peanut butter, corn flakes and Rice Krispies. Pour into 9 x 13-inch buttered pan. Top with icing.
Preheat oven to 350°. Brown ground beef and drain fat. Cook and drain macaroni. Combine all ingredients in an ungreased 2 quart casserole dish. Bake 40 minutes, covered, and then 5 minutes, uncovered.
Clean scallops; wash and slice mushrooms. Melt 2 teaspoons of butter and saute mushrooms for 5 minutes.
Mix together. Cover with grated cheese. Bake 45 minutes to 1 hour at 325°.
Mix berries with sugar, flour, salt and lemon juice. Line pie pan with pastry. Pour in filling and cover with pie crust. Bake in a very hot 450° oven for 10 minutes. Reduce temperature to 350° and bake 20 to 30 minutes longer. Makes one 9-inch pie.
Note: If using plain all-purpose flour, add 1 teaspoon salt and 3 teaspoons baking powder.
Crumble sausage in a large skillet; brown sausage. Do not drain. Add silver sauerkraut and brown sugar; mix well and simmer on low for about 1 hour. Serve hot.
Preheat oven and skillet in oven at 400°. Put 2 tablespoons oil in skillet before you put skillet in oven. Combine cornmeal, flour and sugar together. In a large bowl, mix eggs, then add sour cream, cooking oil and small can cream-style corn and pour in dry ingredients. Mix well. Get skillet out of oven. Skillet should be hot by now. Pour mixture into skillet and bake at 400° for 30 to 45 minutes.
Heat oil in 4-quart pot over medium heat. Add potatoes, onion and garlic. Cook 5 minutes. Add cauliflower and cook 2 minutes. Add water, broth, tomatoes, chickpeas and seasonings. Bring to a boil. Add pasta. Cover and simmer 15 minutes. Serves 6 to 8.
Pour all ingredients into ice cream maker and fill with milk. Stir all ingredients until eggs are all blended well. Plug it in or start cranking. In about 30 minutes, you will have 1 1/2 gallons of delicious ice cream.
Mix and drop on greased cookie sheet. Bake 12 to 15 minutes in 350° oven.
Combine first 4 ingredients. Add berries, stirring until coated. Spoon mixture into an 8-inch baking dish. Sprinkle with lemon juice and dot with butter.
Cook sweet potatoes or yams; add butter. Beat until smooth. Add eggs, sweetened condensed milk, nutmeg, salt and vanilla. Beat until light and fluffy. Pour in unbaked pie shell. Bake at 350° for 30 minutes or until knife comes out clean.
Let steaks set in milk 6 hours. Take out; season and coat with flour. Brown in oil. Add onion and water. Let it simmer 2 hours. Serve with rice or mashed potatoes.
Stir ingredients together and knead lightly. Spread on baking sheet and bake 10 to 12 minutes at 425°. Cut in diamond shapes and serve.
Marinate pork or chicken in stir-fry sauce. In nonstick skillet, stir-fry pork (chicken) over medium to high heat for 4 to 5 minutes. Toss in large bowl with remaining ingredients. Serve with hot French bread.
Combine sugar, eggs, milk and vanilla in bowl. Add flour, baking powder and salt. Beat until smooth. In skillet, heat oil to 360°. Hold finger over bottom of funnel and fill with batter. Hold funnel over hot oil and drop batter in circular motion. Cook, turning once, until puffy and golden brown. Drain on paper towel. Sprinkle with powdered sugar.
Put the oleo in deep baking dish in a 350° oven. Mix the sugar, milk, flour, baking powder and salt. Pour over the butter; do not stir. Pour fruit in last; do not stir. Bake 1 hour.
Heat oven to 350°. Cook and drain broccoli. Mix in the onion, mustard, oleo, lemon juice and Swiss cheese. Separate rolls into 8 triangles and place in a ring on a cookie sheet with the pointed ends of the rolls to the outside. Place the broccoli mixture on the rolls. Bring the ends of the rolls up over the mixture and tuck under. Bake for 25 to 30 minutes or until brown. Sprinkle with Parmesan cheese.
Brown ground beef with onion and green pepper. Drain excess fat. Combine all ingredients in large pot. Bring to a boil. Reduce heat and simmer about 5 minutes. Also, good over spaghetti.
Mix yeast, water and sugar. Mix all dry ingredients. Add alternately with milk and form soft dough (you may need more flour). Knead until dough can be picked up without sticking to palms. (Do this on floured surface. It should be stiff and firm.) Let rise for 2 hours. Punch down and make rolls. Let rise 2 more hours. Bake at 375° until done.
Slice zucchini, roll in flour or cornmeal, salt and pepper. Fry in olive oil. Put in pot with tomatoes, cheese and oregano. Cook until cheese has melted.
Mix graham crackers and butter. Spread on Pyrex baking dish and bake 10 to 15 minutes. Cool. Bring cream cheese to room temperature and mix with confectioners sugar. Add Dream Whip, then cherry pie filling on top.
In small bowl, combine flour, cocoa, baking soda and salt; set aside. In large bowl, combine margarine, brown sugar, sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips, oatmeal and walnuts. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350° for approximately 10 minutes. Makes 4 dozen cookies.
Cream the butter and sugar. Add eggs, one at a time, beating between each. Sift flour, salt and baking powder. Add to mixture alternately with milk, beating well between each addition. Add vanilla. Bake in greased and floured tube pan for 1 hour and 25 minutes at 325°.
Cut shortening into flour thoroughly. Mix in enough water until flour clears sides of bowl. Roll out two crusts.
Cook sugar, syrup and water until mixture boils, then add peanuts and salt. Cook to hard crack stage (285°). Remove from stove and add baking soda, butter and vanilla. Pour on greased pans and spread.
Place apples in square dish, 8 x 8 x 2-inches. Sprinkle with lemon juice. Mix remaining ingredients with fork until crumbly. Sprinkle over apples. Microwave, uncovered, on High for 7 to 10 minutes or until apples are tender. Let stand, uncovered, 10 minutes. Serve warm and with half and half or ice cream, if desired. Makes 6 servings.
Mix milk and cream cheese until smooth. Add remaining ingredients (except mushrooms) to mixture and blend. Wash mushrooms and remove stems. Fill caps and bake at 350° until lightly browned (approximately 15 to 20 minutes).
Mix meatball mixture by combining venison and ground beef with 2 eggs, 3/4 cup bread crumbs, 1 tablespoon garlic powder and 1 tablespoon onion powder. Brown meatballs in oven or skillet and drain.
Combine flour, baking powder and salt in mixing bowl. In another bowl, stir together melted butter, 1 cup sugar, eggs and almond extract. Add flour mixture and milk alternately to sugar mixture. Add lemon extract. Pour into greased and floured loaf pan. Bake at 350° for 55 to 60 minutes.
Add 1 1/2 cups hot water to stuffing mix; stir until just moistened. Let stand 5 minutes. Mix ham, asparagus, soup and milk in 13 x 9-inch baking dish. Sprinkle with cheese and top with stuffing. Bake at 350° for 30 minutes or until heated through and golden brown.
Tenderize and stab with fork both sides of steak. Mix all ingredients and add steak. If marinade does not cover steak, add a little water. Marinate 3 hours or overnight. Broil 5 minutes per side for medium-rare.
Rinse and hull strawberries; slice berries in half. In container of food processor, puree berries. Set aside. In a medium-size bowl, combine sweetened condensed milk and lemon juice. Set aside 10 minutes to thicken.
Husk and silk the ears of corn. Choose the freshest corn possible. Cut the corn from the cob using a very sharp knife and cutting off only top 1/4 of depth of kernels. After cutting all around the ear, use knife to scrape out the remaining juice and pulp, scraping downward only, not back and forth. Sift cornmeal, soda, salt and sugar together. Add this mixture to the grated fresh corn; add buttermilk only as needed and stir lightly. Add well beaten egg and lemon juice. Stir well. Add hot melted shortening and stir again until smooth. Turn into a piping hot, greased heavy 10-inch skillet, or if you prefer, corn bread stick molds and bake immediately in hot (preheated) oven at 450° for 25 to 30 minutes. Serve at once, crusty and brown, with butter. Makes approximately 6 servings.
Beat butter and sugar together until fluffy. Add remaining ingredients and mix well. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 minutes. Makes 12 dozen.
Beat the first 4 ingredients until smooth. Using 1 package of cupcake liners, put a vanilla wafer in each liner and fill 1/2 full with cheese filling. Bake at 350° for 15 minutes; cool. Put a cherry and juice on top of each cake.
Peel and cube eggplant and	cook in small amount of water until tender. Drain and combine the remaining ingredients	in baking dish. Bake at 350° for 45 minutes.	Put some grated cheese on top.
Boil and mash	potato. Rub in as much flour as needed to make it like bread. Add cinnamon and sugar to yeast. When it has risen well, work in butter. Form small rolls on baking sheet or in muffin tins. Bake at 350° until brown.
Put in nonstick pan. Keep stirring until peanut butter chips are melted. Put in 8-inch greased pan. Put in refrigerator until cool; cut into squares.
Cook first 4 ingredients in hot oil in a Dutch oven 5 minutes, stirring constantly. Add chicken broth and next 3 ingredients. Bring to a boil. Reduce heat and simmer, partially covered, 25 minutes or until potato is tender. Add chicken, evaporated milk and noodles. Cook 10 minutes or until noodles are tender. Sprinkle with freshly ground pepper, if desired. Makes 3 1/2 quarts.
Mix sweet potatoes, 1/2 stick margarine and eggs in a 2-quart casserole dish. Mix brown sugar, pecans and 1/2 stick margarine together. Top casserole with these ingredients. Bake at 350° for 35 to 40 minutes.
Mix grated cheese with butter. Add flour, salt and paprika. Mix well. Take 1 teaspoon of dough; flatten out and wrap around an olive. Put on greased cookie sheet. Bake for 10 to 15 minutes at 400°. Serve warm.
Heat oven to 375°. Place baking apples in 12 x 8-inch or 9-inch baking dish. Place 1/2 tablespoon sugar and 1 teaspoon butter in cavity of each apple. Bake 45 to 50 minutes, until apples are tender. Combine brown sugar, flour, cinnamon and water. Spoon over baked apples. Continue baking 10 minutes. Serve warm or cool. Makes 6 servings.
Saute bacon; remove from skillet and saute chicken with olive oil, onion, rosemary, cloves and garlic. Add bacon. To skillet, add white wine, bay leaves and chicken broth. Simmer for 15 minutes. Remove cloves and bay leaves and drain liquids that have not evaporated. Add mushrooms. Cook noodles as directed; rinse and drain.
Butter bottom and sides of a 9 x 13-inch pan. Cover bottom with graham crackers. Beat 3 cups of milk with 2 boxes of pudding and Cool Whip. Put one layer of pudding over graham crackers, then another layer of crackers, another layer of pudding and one more layer of crackers. Mix remaining ingredients well and spread over top layer of crackers. Chill 4 hours.
Place beans in a casserole. Add sugar, catsup, bacon, mustard and liquid smoke. Mix lightly. Bury onion. Cover and bake 1 1/2 hours at 325°. Uncover the last 1/2 hour. Serves 12.
Cream together the margarine and sugars. Add eggs and vanilla. Beat well. Grind together the flour, oatmeal, baking soda, baking powder and salt until a powder. Gradually add this to the creamed mixture. Then add chocolate chips. Drop by teaspoonfuls and bake at 350° for 8 to 10 minutes.
Preheat oven to 350°. Slice bread in half lengthwise and slightly hollow out each half, leaving a 1/2-inch thick layer of bread. Place bread crumbs in food processor and chop until fine crumbs.
First Layer: Mix pretzels, margarine and sugar. Pat into 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool completely.
Preheat oven to 350°. Saute onion in butter. Remove from heat; stir in ham. Place crescent dough in ungreased pizza pan or 13 x 9-inch pan. Press over bottom and 1/2-inch up side to form crust, sealing perforations. Spread ham mixture over dough. Blend the remaining ingredients except chives and pour over ham. Sprinkle with chives. Bake 25 to 28 minutes until golden brown. Serve immediately. Refrigerate any leftovers. Makes 6 to 8 servings or 2 dozen snacks. If prepared ahead of time, wrap in foil and reheat at 350° for 10 to 12 minutes.
Combine butter, milk and sugar in pan and bring to a boil, stirring constantly. Cook to soft ball stage when tested in cold water. Remove from heat and add chocolate chips and marshmallow cream. Stir until blended and pour into greased pan.
Cook cabbage in boiling salted water for 7 minutes. Drain. Melt margarine in pan. Add sugar and flour. Blend. Add water, vinegar and seasonings. Cook until thick. Add sliced onion and cabbage. Heat through.
In a small mixer bowl, combine evaporated milk and pudding mix. Beat 2 minutes. Set aside. In a large mixer bowl, beat cream cheese until light. Gradually add lemonade concentrate. Continue beating until smooth, light and fluffy, 3 to 4 minutes. Fold pudding mixture into cream cheese mixture, blending thoroughly. Pour filling into crust. Chill 3 to 4 hours or overnight. Top with whipped cream. Decorate as desired.