lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet Tortilla Snowflakes
Ingredients:
- 10 flour tortillas
- 1 chocolate chips
- 1/2 confectioners' sugar
Instructions:
1. Heat the oven to 350°.
2. Fold each tortilla into quarters and then snip out shapes with clean scissors as if to make a paper snowflake; add decorative cuts but not too many that your snowflake is too delicate and breakable. (If your tortillas are stiff, you can soften them in the oven for a minute or so).
3. Place the snowflakes on lightly greased or sprayed baking sheets and bake 5 to 7 minutes or until the edges are lightly browned.
4. Remove from oven and immediately dot each snowflake with about a dozen evenly spaced chocolate chips, then return the flakes to the oven just until the chips start to melt.
5. Transfer the snowflakes to a cooling rack and "frost" the snowflakes with melted chips.
6. Place frosted snowflakes in the fridge for 5-10 minutes to set the chocolate, then sprinkle with confectioners' sugar.
Title: Softasilk Cool Lemon Sponge Cake
Ingredients:
- 1 1/2 cream of tartar
- 2 1/2 salt
- 1/2 sugar
- 2 cake flour
- 2 lemon
- 1 water
- 3/4 lemon juice
- 1/3 instant lemon pudding
- 3
- 1
Instructions:
1. Heat oven to 325°. Beat egg whites, cream of tartar and salt in large bowl with electric mixer on high speed until foamy.
2. Gradually beat in 1 cup of the sugar, 2 tablespoons at a time, until stiff peaks form; set aside.
3. Mix remaining 1 cup sugar, the flour and lemon peel in large bowl; set aside.
4. Beat egg yolks in medium bowl on medium speed 2 minutes. Beat in water and lemon juice.
5. Beat egg yolk mixture into flour mixture. Gradually fold in egg white mixture, using rubber spatula.
6. Pour into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula or knife to break air pockets.
7. Bake about 1 hour or until cracks feel dry and top springs back when touched lightly. Immediately turn upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool.
8. Loosen side of cake with knife or long metal spatula; remove from pan. Frost side and top of cake with Lemon Topping. Store loosely covered in refrigerator.
9. Lemon Topping:
10. Gradually stir pudding mix (dry) into whipped topping until blended.
11. *1 cup whipping (heavy) cream can be substituted for the whipped topping.
12. Beat whipping cream and pudding mix (dry) in medium bowl on medium speed until stiff.
Title: The Best Cake Ever
Ingredients:
- 1 eggs
- 4 water
- 1 vanilla
- 1/2 instant vanilla pudding
- 1 German chocolate bar
- 1 confectioners' sugar
- 1
- 3
Instructions:
1. Mix first six ingredients.
2. Fold in chips and 3/4 of the grated chocolate.
3. Pour into greased angel food pan and bake at 350 degrees for 50 minutes.
4. Sprinkle on remaining chocolate and sugar and bake 3 more minutes.
Title: Almond Cupcakes
Ingredients:
- 1 3/4 sour cream
- 1 unsalted butter
- 1/2 all-purpose flour
- 3 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/2 sugar
- 2 eggs
- 2/3 vanilla extract
- 4
- 2
- 1
Instructions:
1. Preheat the oven to 325. Insert liners into a medium cupcake pan.
2. In a large bowl cream 1 Celsius of the sour cream, the butter (at room temperature) and the oil.
3. In a separate bowl sift together the flour, baking powder, baking soda and salt. Stir in the sugar and almonds.
4. Add the dry ingredients to the creamed butter mixture, one-third at a time. Mix thoroughly after each addition.
5. In another bowl mix the eggs (at room temperature) to the batter in thirds, beating for 1 minute on medium speed after each addition.
6. Fill the cupcake liners three-quarters full with batter. Bake for 20-25 minute or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
Title: Simply Carrot Carrot Cake
Ingredients:
- 1 eggs
- 3 Splenda sugar substitute
- 1 1/2 carrots
- 2 flour
- 2 cinnamon
- 2 baking soda
- 2 salt
- 1 fat free cream cheese
- 1 powdered sugar
- 1/2
- 2
Instructions:
1. Heat the oven to 350°F.
2. Beat together the oil, eggs, and sugar.
3. Add the carrots and mix in the flour, cinnamon, soda, and salt.
4. Pour into an ungreased 9x13-inch pan and bake at 350F for 45 minutes. (If you are using a glass pan, bake at 325°F.).
5. To make frosting, cream together the cream cheese and the margarine, then beat in the powdered sugar. (add a little bit of skim milk if needed to spread easier, but you shouldn't really need it).
6. Frost the cake when it has cooled and enjoy!
Title: Strawberry Buttercream Icing
Ingredients:
- 16 strawberries with sugar
- 1 salted butter
- 2 milk
- 1 1/2 vanilla extract
- 8 powdered sugar
Instructions:
1. Mix on med high the stawberry puree, butter, milk, vanilla and 4 cups of powdered sugar for 8-10 minutes (yes, that long! Trust me you will know it if you don't). I use a KitchedAid, it makes it so much easier.
2. Add the remaining 4 cups of powdered sugar 1 cup at a time until thoroughly mixed.
Title: Chocolate Chip Pound Cake Squares
Ingredients:
- 1 sugar
- 2/3 butter
- 3 margarine
- 1 1/4 eggs
- 1/2 all-purpose flour
- 1 vanilla
- 1
- 1/2
Instructions:
1. heat oven to 350*F.
2. in large mixer bowl combine sugar and butter. beat at low speed, scraping bowl often until light and fluffy. continue beating, adding eggs one at a time, until creamy.
3. by hand fold in remaining cake ingredients.
4. pour into greased 9"sq baking pan.
5. bake for 30 to 35 minutes, or until wooden pick inserted in center comes out clean, remove from oven and set aside.
6. in 1 qt saucepan place 1 cup chocolate chips and whipping cream. cook over low heat, stirring constantly until chocolate is melted.
7. serve sauce over squares.
Title: Makeover White Texas Sheet Cake
Ingredients:
- 1/2 butter
- 1/2 water
- 2 flour
- 1 1/2 sugar
- 2 eggs
- 1/2 reduced-fat sour cream
- 1/2 unsweetened applesauce
- 1 salt
- 1 baking powder
- 1 baking soda
- 1/4 powdered sugar
- 1/3 skim milk
- 1/2
- 3
- 2
- 1/2
Instructions:
1. In a large saucepan, bring butter and water just to a boil. Immediately remove from heat; stir in flour, sugar, eggs, sour cream, applesauce, salt, baking powder, extract and baking soda until smooth.
2. Pour into a 15X10X1 inch baking pan coated with nonstick spray. Bake at 375 for 15-20 minutes or until golden brown and a toothpick comes out clean. Cool on a wire rack for 20 minutes.
3. For frosting, in a small mixing bowl, beat butter and extract until smooth. Gradually beat in powdered sugar. Add milk; beat until smooth. Spread over warm cake; sprinkle with almonds. Cool completely.
Title: Blueberry Pineapple Crunch
Ingredients:
- 1 frozen blueberries
- 1 crushed pineapple
- 1 lemon juice
- 1 sugar
- 1 butter
- 1/2
Instructions:
1. Mix Blueberrys and Crushed Pineapple and Sugar and Lemon Juice together.
2. Mix Cake Mix and Melted Butter together.
3. Add the Blueberry Mix to the bottom of a 9 " Square Pan.
4. Sprinkle Cake Mix and Melted Butter over top.
5. Bake at 350 degress for 40-50 minutes or til golden brown.
Title: Blueberry Creme Bars
Ingredients:
- 1/2 margarine
- 2 unbleached all-purpose flour
- 1 brown sugar
- 1 cream cheese
- 2 granulated sugar
- 1 egg
- 1 sour cream
- 2 vanilla extract
- 1
Instructions:
1. .Preheat oven to 350°F.
2. Mix Blue Bonnet, flour and brown sugar in medium bowl with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. Remove 1-1/2 cups of the crumb mixture; set aside for later use.
4. Press remaining crumb mixture firmly onto bottom of 13x9-inch baking dish. Bake 8 minutes.
5. Meanwhile, beat cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended.
6. Add egg; mix well. Blend in sour cream and vanilla; set aside.
7. Spread blueberry filling evenly onto crust; top with the cream cheese mixture.
8. Sprinkle with the reserved 1-1/2 cups crumb mixture.
9. Bake 35 minutes, or until center is almost set. Cool completely at room temperature.
10. Cover with plastic wrap and refrigerate at least 2 hours before cutting into 36 bars to serve.
Title: Snowmen Cookies
Ingredients:
- 1
- 24
- 1
Instructions:
1. Melt Vanilla CANDIQUIK Coatingaccording to directions on package.
2. Dip cookies in melted CANDIQUIK Coating; place on wax paper until dry.
3. Create faces, hats and scarves with decorative icings.
4. Create buttons and hat pom poms with mini candy-coated candies or decorative icings.
Title: Caramel Apple Salad
Ingredients:
- 2 apples
- 1 sugar-free fat-free butterscotch pudding
- 1 miniature marshmallow
- 1 pecan pieces
- 1/2
- 1
Instructions:
1. Core and dice apples.
2. Add pineapple (including juices) to apples.
3. Sprinkle dry pudding mix over top of apple mixture and stir together.
4. Add marshmallows and pecans (or raisins/peanuts, etc -- ).
5. Stir in cool whip.
6. Refrigerate until cool.
Title: Black Forest Cake Mix
Ingredients:
- 1 eggs
- 3 cherry pie filling
- 1
Instructions:
1. Combine all ingredients in a large bowl.
2. Pour cake batter into a well greased Bundt pan.
3. Bake in a preheated 350 oven for 45 minutes or until a tester comes out clean.
4. Cool for 25 minutes in the pan before turning out onto a rack to cool completely.
5. Wonderful served with vanilla icecream or whipped cream.
Title: Neapolitan Layer Cake
Ingredients:
- 325 strawberries
- 300 butter
- 375 caster sugar
- 3 vanilla extract
- 284 buttermilk
- 3 eggs
- 375 self-raising flour
- 1 1/2 bicarbonate of soda
- 100 dark chocolate
- 1 icing sugar
- 700 milk
- 6 -7 dark chocolate
- 20
Instructions:
1. Preheat the oven to gas 4, 180C, fan 160°C Grease and line 3 x 18cm round tins. In a blender, puree 100g of the strawberries, then remove the pips by passing through a fine sieve. Set aside.
2. Using an electric hand whisk, beat 180g of the butter until smooth. Add the caster sugar and 1tsp vanilla extract and beat until light and fluffy, then beat in half the buttermilk. Add the eggs one at a time, beating well, then fold through the flour and bicarbonate of soda. Stir in the remaining buttermilk.
3. Divide the batter between 3 bowls. Fold the melted chocolate into one bowl, and 1tsp vanilla extract into the second. Mix the strawberry puree and pink food colour into the third. Pour the batters into the 3 lined tins. Bake for 20-25 minutes, until a skewer comes out clean.
4. To make the buttercream, whisk together the icing sugar, remaining butter, vanilla extract and 6tbsp milk, until of a smooth spreading consistency. Add an extra 1tbsp milk if necessary.
5. Level the sponges using a serrated knife, then sandwich the cakes together by spreading 200g buttercream between each layer, with the chocolate sponge on the base, the vanilla sponge in the middle and the strawberry sponge at the top.
6. Using a knife, coat the cake with the remaining buttercream. Sweep around the cake with a palette knife held at a 45 degree angle to remove the excess icing and reveal the sponge beneath. Decorate with the grated chocolate and remaining strawberries, and add bunting.
Title: Berry-Cherry-Banana Shortcake
Ingredients:
- 3/4 all-purpose flour
- 3 all-purpose flour
- 1/2 whole wheat pastry flour
- 1 granulated sugar
- 1 baking powder
- 1/2 salt
- 1/2 baking soda
- 3 butter
- 2/3 low-fat buttermilk
- 1 egg
- 1 fresh blueberries
- 1 fresh strawberries
- 1 sweet cherries
- 1 banana
- 1 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. Lightly mist 11-inch-by-7-inch glass baking dish with spray.
3. Combine flours, sugar, baking powder, salt and baking soda with pastry blender or fork.
4. Cut in the butter until crumbly.
5. Add buttermilk.
6. Stir with a fork until sticky.
7. On a lightly floured surface with lightly floured hands, knead dough gently, adding as little flour as possible, until a ball forms.
8. Pat into a 1/2-inch thick rectangle.
9. Using a floured 3-inch round biscuit cutter, cut out 6 biscuits.
10. Transfer to the prepared dish, placing about 3/4-inch apart.
11. Beat egg with 1 T water and lightly brush on to the top of each biscuit.
12. Bake 13-15 minutes, or until lightly golden on top.
13. Cool on rack 3 minutes.
14. Cut biscuits in half horizontally, placing bottom halves on dessert plates; layer evenly with fruit.
15. Top each with 1/4 cup whipped topping or whipped cream and a biscuit top.
16. Serve immediately.
Title: Colombian Recipes - Roasted Banana
Ingredients:
- 6 bananas
- 1/4 sugar
- 1/2 cream cheese
- 4 butter
- 1/4 egg
- 1
Instructions:
1. Peel the bananas well and remove the fibers, cut bananas in half along without being completely cutted. Place them on a surface or a mold that could lead to the oven (pre-oiled).
2. Put inside every banana a tablespoon of sugar, plenty of grated cheese and a little melted butter.
3. Prepare a mixture with the cream, the remaining sugar and egg mixture. Cover with this mixture all the bananas and put a little bread crumbs on them. Take to the oven until golden brown.
4. Serve hot.
Title: Berry Fruit Cheescake
Ingredients:
- 1/8 oats
- 1/8 sunflower seeds
- 1 mixed berry
- 2 water
- 1 gelatin
- 2 honey
- 1 cottage cheese
- 1 1/8 cream cheese
- 1/2 lemon zest
- 1 vanilla extract
- 1 mixed berries
- 7 arrowroot
- 1
Instructions:
1. Preheat oven to 325.
2. TO MAKE BASE put oats, sunflower seeds, dried mixed berries, and orange juice into a food processor and process to a paste.
3. Spread mixture out on a nonstick baking sheet. Bake for 8 minutes.
4. Remove from oven, chop into 1/4" chunks and return to oven for an additional 5 minutes or until golden brown.
5. Let cool then process again. The mixture becomes crispy when cold.
6. Divide into 4 ramekins and press into the bases.
7. TO MAKE THE FILLING put the water, gelatin leaves, and honey into a small pan over low heat. Heat until the gelatin has dissolved.
8. In a food processor, put cottage cheese, cream cheese, lemon zest, and vanilla extract. Process for about 4 mins or until the mixture is smooth and zest has almost disappeared. Bring to room temperature before the next step.
9. Pour the gelatin mixture in with the cheese mixture. (make sure cheese mixture is room temperature or it will not set up correctly.).
10. Pour the filling over top of the bases and let chill in refrigerator for 30 minutes.
11. TO MAKE TOPPING put the frozen fruit into a small pan over medium heat and bring to a boil.
12. Gradually stir in the arrowroot mixture and cook stirring constantly until thickened.
13. Add the topping to the cheesecake. Serve in ramekins.
Title: Chocolate Shortcakes With Bananas and Caramel
Ingredients:
- 1 1/2 flour
- 1/2 sugar
- 1/3 baking soda
- 1 baking powder
- 1/2 salt
- 1/4 butter
- 1/4 fat-free buttermilk
- 1/2 sugar
- 1/4 water
- 2 butter
- 2 bananas
- 1
- 1/8
- 2
Instructions:
1. Preheat oven to 375°.
2. To prepare the shortcakes, combine flour, sugar, unsweetened cocoa, baking soda, baking powder, and salt in a large bowl, stirring with a whisk.
3. Cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Add buttermilk; stir just until moist.
5. Knead lightly in bowl 5 to 6 times.
6. Turn dough out onto a lightly floured surface; pat dough into an 8-inch circle on a baking sheet lined with parchment paper.
7. Cut dough into 8 wedges, cutting into, but not through, dough.
8. Bake for 18 minutes or until just firm to the touch.
9. Remove from pan; cool on a wire rack.
10. Place shortcake on a cutting board or work surface; cut along score lines with a serrated knife to form 8 wedges.
11. To prepare filling, combine 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-high heat; stir gently just until sugar dissolves.
12. Cook, without stirring, until pale golden (about 4 minutes), gently swirling pan if needed to cook sugar evenly.
13. Remove from heat; add cream and 1 teaspoon butter, stirring with a whisk until smooth. Cool 5 minutes.
14. Place whipped topping and 1/8 teaspoon cocoa in a medium bowl; fold just until combined.
15. Split shortcakes in half horizontally using a serrated knife.
16. Arrange about 1/4 cup bananas over bottom half of each shortcake; top each serving with about 1 teaspoon caramel sauce, about 2 tablespoons whipped topping mixture, and top of shortcake. Drizzle 1/2 teaspoon caramel sauce over top of each shortcake.
Title: Moxie's Crystallized Ginger Cookies
Ingredients:
- 11 unsalted butter
- 1 dark molasses
- 1/4 granulated sugar
- 1 egg
- 1 flour
- 2 ground cloves
- 1/2 ground ginger
- 1/2 cinnamon
- 1 baking soda
- 2 salt
- 1/2 candied ginger
- 3 1/2
Instructions:
1. Preheat oven to 375°.
2. Cream butter& sesame oil with molasses sugar and egg.
3. Sift together dry ingredients (except candied ginger) and add to creamed mixture.
4. Blend well.
5. Fold in candied ginger.
6. Chill for one hour.
7. Form into 1-inch balls, roll in granulated sugar.
8. Put cookies about 2 inches apart from each other on a greased baking sheet (or one you have lined with parchment paper).
9. Bake 8-10 minutes.
Title: Experimental Banana Fosters Cupcakes
Ingredients:
- 1 sugar
- 1/2 water
- 1/8 butter
- 2 rum
- 2 butter
- 1/2 light brown sugar
- 1/2 half-and-half
- 4 vanilla extract
- 1 salt
- 1 confectioners' sugar
- 4 dark rum
- 1/2 sugar
Instructions:
1. For the cake:
2. Prepare the cake mix as according to the package.
3. Line a muffin or cake pan with foil cupcake wrappers. Make sure to use foil because we are going to soak the cupcakes with a rum syrup. The paper cupcake jobs won't do any good here.
4. Pour the batter into foil cupcake liners and bake according to the package's directions.
5. Let the cupcakes cool down a bit but be sure to leave in the cupcake pans for now.
6. For the Syrup:
7. Combine the sugar, water and butter in a sauce pan and bring to a boil.
8. Take it off the heat and add the rum.
9. Put it back on the heat and let it come back up to a boil.
10. Spoon one tablespoon of the syrup into the cupcakes and let soak. I tend to add around 1 1/2 to 2 tablespoons depending on my mood. After soaking let the cupcakes cool completely so they can be frosted.
11. For The Frosting:
12. Melt butter and sugar in saucepan, bring to a boil for one minute.
13. Remove from heat, stir in half and half and salt.
14. Let cool completely.
15. Add to mixer, whip until smooth.
16. Add the sugar one cup at a time and mix until smooth.
17. Add vanilla extract and rum, mix throughly and chill until ready for use.
18. Pipe or frost the cupcakes using the frosting.
19. After frosting, top the cupcakes with a dried banana chip placed in vertically. Also top with a combination of chocolate jimmies (or sprinkles) and black sugar used sparingly.
Title: Healthy Lemon Cupcake Frosting
Ingredients:
- 1 icing sugar
- 2 plain yogurt
- 1 lemon zest
- 1
Instructions:
1. Place icing sugar in a bowl and create a whole in middle and hollow out.
2. Add Yoghurt into centre of bowl.
3. Carefully fold yoghurt into icing sugar making sure of no lumps.
4. Continue mixing until a thick but moveable texture is formed.
5. Add lemon zest and lemon juice and mix.
6. Finally add a tiny drop of yellow food colouring and mix.
7. Your ready to generously frost your cupcakes.
Title: Eggnog Pound Cake
Ingredients:
- 1 eggs
- 1 1/8 butter
- 3 margarine
- 1/2 ground nutmeg
- 1/2 - 1 sugar
- 1/4 cornstarch
- 1 salt
- 1/4 milk
- 1 butter
- 1 margarine
- 1
- 1/2
Instructions:
1. Combine cake ingredients in a bowl.
2. Beat on low until moistened, scraping bowl occasionally.
3. Beat on medium for 2 minutes.
4. Pour into a greased and floured 12-cup fluted tube pan.
5. Bake at 350 for 40-45 minutes or until toothpick comes out clean.
6. Cool in pan 10 minutes; invert on a wire rack.
7. Remove pan and cool completely.
8. Sauce: Combine sugar, cornstarch, and salt in a saucepan, gradually stir in milk.
9. Bring to a boil over medium heat, stirring constantly.
10. Blend a small amount into egg yolk and return to pan; mix well.
11. Cook and stir for 2 minutes.
12. Remove from heat, stir in butter and rum extract.
13. Cool 15 minutes.
14. Fold in whipped cream.
15. Store in fridge and serve with cake.
Title: Strawberry Chocolate Mousse Cake
Ingredients:
- 1 butter
- 3 fresh strawberries
- 2 light corn syrup
- 12 powdered sugar
- 2
- 1/2
- 2 1/2
- 1
Instructions:
1. In a 9 inch springform pan mix the wafer crumbs and butter thoroughly and press evenly into the bottom of the pan.
2. Stand strawberry halves around the pan,touching,side by side,pointed ends up,with cut sides against the side of the pan. Set aside. Save the strawberries that are left to garnish the mousse cake.
3. Place chocolate chips,corn syrup,and orange liqueur in a microwave safe bowl.
4. Microwave on high for 1-2 minutes or until the chocolate chips are melted.Whisk until all the liquids are incorporated and the mixture is smooth, then cool.
5. Beat 1 1/2 cups of cream until it forms stiff peaks.
6. Fold the cool chocolate mixture into the whipped cream.
7. Carefully pour into the strawberry lined pan.
8. Refrigerate at least 5 hours or overnight.
9. When ready to serve, release the sides of the pan and whip the remaining whipping cream with the powdered sugar.
10. Arrange the whipped cream on top of the cake and top with the remaining berries.
Title: Japanese Green Tea Kasutera Cake
Ingredients:
- 2 milk
- 2 honey
- 3/4 bread flour
- 1 eggs
- 4 sugar
- 3/4
Instructions:
1. Line a large loaf pan or two small loaf pans with waxed paper.
2. Mix honey in warm milk and set aside.
3. Sift flour and green tea powder together a few times and set aside.
4. Preheat the oven in 350 degrees. Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually. Place the bowl over warm water in another large bowl and whisk eggs until they become light yellow (almost white). Mix the milk and honey mixture inches Add sifted flour in the bowl and mix gently with a spatula. Pour the batter in lined loaf pan and tap the pan gently on the table to release any air bubbles.
5. Bake at 350 degrees F for about 10 minutes and turn down oven to 280 degrees F and bake for about 40 minutes, or until done. Cool in pan for 5 minutes and then turn out on a platter.
6. Remove the waxed paper and cool the kasutera. Tastes even better the next day.
7. *Matcha is finely-milled Japanese green tea. It is a common ingredient in many Japanese sweets including green tea ice cream.
Title: Peanut Butter Eyeballs
Ingredients:
- 1/2 butter
- 3 powdered sugar
- 1 1/4 vanilla extract
- 1
- 6
- 1
Instructions:
1. In the bowl of a large mixer, blend peanut butter and butter until creamy.
2. Add powdered sugar and vanilla to peanut butter mixture and continue beating until it looks smooth.
3. Cover a cookie sheet with aluminum foil or waxed paper.
4. Using a spoon, scoop out balls of peanut butter and roll between your palms to get them as round as possible. Place on the cookie sheet and freeze for at least 30 minutes.
5. Place the white chocolate coating in a microwave-safe bowl and microwave until melted. Stir thoroughly until it is smooth.
6. Dip the peanut butter balls into the white chocolate coating. You can use two forks to balance the candy on, or just grasp it in your fingers and roll it around until it is covered completely. Return it to the cookie sheet and proceed to dip the rest of the peanut butter balls.
7. While the chocolate is still wet, press an M&M candy in the center for the iris.
8. Return the eyes to the refrigerator to harden.
9. Once the eyeballs are firm, you can use the red decorator frosting to make squiggly blood vessels.
10. Variation: Another option is to take a few drops of red candy coloring and drop them into the melted white chocolate. Use a fork to mix the chocolate around a bit, but don't stir too much: you want blood-red swirls, not pink chocolate! You can then dip your candies straight into your bloody mixture and skip step #9.
Title: Pineapple-banana Cake Filling
Ingredients:
- 3/4 sugar
- 3 cornstarch
- 1/2 water
- 1/2 banana
- 1 crushed pineapple
- 2/3 lemon juice
- 2
Instructions:
1. Combine sugar and cornstarch with water and pineapple juice in medium saucepan.
2. Cook slowly until think and smooth, stirring to prevent lumping.
3. Mix banana, crushed pineapple and lemon juice.
4. Add to cornstarch mixture and cook 2-3 minutes.
5. Cool.
6. Spread between layers of plain cake.