lumicero/recipes-ing2inst huggingface dataset:
Title: A Healthier Banana's Foster Pseudo Bread Pudding
Ingredients:
- 2 bananas
- 2 dark brown sugar
- 3/4 vegan butter
- 2 cinnamon
- 2
- 1 1/2
Instructions:
1. Pre-heat the oven to 350 degrees.
2. Cut the crusts off the bread and break up the bread into pieces (Or keep the slices together and line the ramekin with them).
3. Soak the bread pieces in the egg nog until saturated.
4. Peel and mash the bananas.
5. Add to the bananas the butter, brown sugar, cinnamon, and soaked bread pieces (only if broken up; if still whole they should be lining the ramekin).
6. Pour into two small ramekins and bake for 25 minutes.
7. Once removed from the oven drizzle with a caramel sauce or some pecans (if desired).
8. Enjoy!
Title: Baked Apples
Ingredients:
- 4 granny smith apples
- 4 puff pastry
- 1 sugar
- 2 cinnamon
- 1 egg
Instructions:
1. Thaw your puff pastry.
2. Pre-heat oven to 350 *F.
3. Core and peel apples **DO NOT CUT**.
4. Mix cinnamon and sugar in a bowl.
5. Place each apple on individual puff pastry sheet.
6. Fill center of apple with cinnamon sugar mix.
7. Cover apple on all sides with pastry.
8. Place on greased cookie sheet.
9. In a separate bowl mix wisk egg and brush egg onto pastry.
10. Bake for 30 minutes or until golden brown.
11. Serve hot with vanilla ice cream.
Title: Kid Friendly Chocolate Mousse
Ingredients:
- 1 instant chocolate pudding mix
- 2 milk
- 1 Cool Whip
Instructions:
1. Place cold milk in mixing bowl.
2. Add chocolate pudding mix and whisk for 2-3 minutes.
3. Add thawed Cool Whip and whisk until mixed.
4. Place in serving bowl or individual small bowls.
5. Refrigerate until serving time.
6. You can prepare with any flavor of pudding mix.
7. I have also served with sliced strawberries.
Title: Stewed Rhubarb
Ingredients:
- 500 rhubarb
- 160 sugar
- 2 water
- 1 lemon juice
Instructions:
1. Place the rhubarb, sugar, water and lemon juice into a medium saucepan set over low heat and cover.
2. Simmer gently, stirring occasionally for 10- 12 minutes or until rhubarb is tender.
3. Remove from the heat and set aside in a medium bowl, covered.
4. Great with"Baked mascarpone cheesecake".
5. See recipe listed here at Recipezaar.
Title: Cape Cod Applesauce Cake
Ingredients:
- 1 1/2 Bisquick baking mix
- 1/2 brown sugar
- 1 egg
- 2 water
- 1/2 applesauce
- 2 shortening
- 1 vanilla
- 1/2 cinnamon
Instructions:
1. Heat oven to 325 degrees.
2. Blend all ingredients in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes medium speed.
3. Pour batter into greased and floured square pan, 8 x 8 x 2 inches or round layer pan, 9 x 1 1/2 inches.
4. Bake 30 - 35 minutes or until wooden pick inserted in center comes out clean. Cool. Dust with cinnamon sugar. Refrigerate leftovers.
Title: Bread and Butter Pudding
Ingredients:
- 10 butter
- 3 sugar
- 3 raisins
- 4 sultanas
- 3 eggs
- 1 vanilla extract
- 1 milk
- 1/4 nutmeg
- 2
Instructions:
1. Grease a large ovenproof casserole dish with some of the butter.
2. Slice the bread and butter it.
3. Place them in layers in the bowl, sprinkling the fruit on top of each layer.
4. Whisk the eggs.
5. Whisk the milk, cream, sugar and vanilla essence.
6. Combine the eggs and the milk mixture.
7. pour on top of the bread and fruit and leave to soak for about 2 hours, (until the bread is saturated). If there isn't enough liquid to cover the bread, add more milk and/or cream.
8. Sprinkle the top with grated nutmeg.
9. Bake in a medium oven for approximately 1 hour.
10. The top should be golden brown, and the pudding will rise.
11. Serve.
Title: Double Cappuccino Brownies
Ingredients:
- 3/4 butter
- 4 margarine
- 2 granulated sugar
- 4 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 1 instant coffee granules
- 1 milk
- 1 butter
- 1 powdered sugar
- 1/4
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Line a 13x9-inch pan with aluminum foil (or parchment paper); lightly butter the foil (or paper).
3. Microwave the butter and chocolate (in a microwave-safe bowl) for 1 1/2 to 2 minutes, stirring every 30 seconds.
4. Stir sugar into chocolate mixture until well-blended.
5. Mix in eggs and vanilla.
6. Stir in flour, cappuccino mix and nuts until well-blended.
7. Bake 30-35 minutes or until a toothpick inserted in the center comes out with fudge crumbs (do not over-bake).
8. Cool in pan on wire rack.
9. Frosting:
10. Stir cappuccino mix and hot milk together until well-blended.
11. Beat butter, cappuccino mixture and powdered sugar with mixer set on low speed until smooth. You may then beat on medium speed for about 1 minute for a fluffier frosting. Let frosting stand, if necessary, until it is of spreading consistency.
12. Frost brownies; cut into squares to serve.
13. Store in tightly-covered container.
Title: Easy Chocolate Chip Cookies
Ingredients:
- 1 1/2 margarine
- 1 1/4 granulated sugar
- 1 1/4 brown sugar
- 1 vanilla
- 2 eggs
- 4 unbleached all-purpose flour
- 2 baking soda
- 1/2 salt
- 2
Instructions:
1. Heat oven to 350°F.
2. Beat butter, sugars, vanilla, and eggs on medium speed or with a spoon until light and fluffy in a large bowl.
3. Stir in flour, baking soda and salt (dough will be stiff).
4. Stir in chocolate chips.
5. On ungreesed cookie sheet, drop dough by tablespoonfuls 2 inches apart. (Flatten slightly).
6. Bake 11 to 13 minutes or until light brown (centers will be soft).
7. Cool for 1 to 2 minutes; remove from cookie sheet to cooling rack or plate.
8. Serving: 6 dozen -- So cook some then refrigerate the rest for another day!
Title: Pears Poached in Mead
Ingredients:
- 1 1/4 granulated sugar
- 3/4 water
- 1/2 cinnamon sticks
- 2 -3 orange, zest of
- 1 bosc pears
- 6 mascarpone cheese
- 4 blue cheese
- 4
Instructions:
1. In a large saucepan over medium heat, bring the mead, sugar, water, cinnamon sticks, and orange zest to a boil. Cook for 6 to 8 minutes, or until the sugar dissolves and the mixture is syrupy.
2. Reduce the heat to low, add the pears, and simmer, covered, for 25 to 35 minutes, or until the pears are tender. Turn the pears with tongs 2 or 3 times during cooking.
3. Remove from the heat and let the pears let cool in the poaching liquid.
4. Strain the liquid.
5. In a small bowl, whisk together the mascarpone and blue cheese until blended.
6. To serve, stand a pear in the center of each of 6 dessert plates, spoon some syrup over them, and place a dollop of the cheese mixture next to each.
Title: Graham Cracker Tuiles
Ingredients:
- 2 powdered sugar
- 3/4 vanilla extract
- 1 table salt
- 1/4 graham cracker crumbs
- 1/3 all-purpose flour
- 1/4 unsalted butter
- 5
Instructions:
1. Preheat oven to 350 f. Spray baking sheets with nonstick spray.
2. Whisk egg whites, sugar, vanilla, and salt together in a bowl until blended, about 30 seconds. Stir in crumbs and flour. Add butter and stir until combined.
3. To form, drop 1 tablespoon batter on a baking sheet and spread into a 3-4 inch circle, spacing about 3 inches apart (they will spread). Bake 7-9 minutes, then remove pan from oven and cool 30 seconds to 1 minute. Lift tuille off the pan a drape over a spice jar until cool. Repeat with remaining batter, washing, drying, and greasing pans after each use. Fill with mousse or pudding.
Title: Caramel Pecan Bread Pudding
Ingredients:
- 1/2 pecans
- 1/2 butter
- 2 margarine
- 1 half-and-half
- 1/2 milk
- 6 brown sugar
- 1 eggs
- 1 1/2 ground cinnamon
- 1/2 ground nutmeg
- non-dairy whipped topping
Instructions:
1. Spray a microwave safe 2-quart square casserole dish with nonstick cooking spray. Place bread cubes in casserole; sprinkle in pecans, then pour melted butter over all. Toss lightly.
2. Preheat oven to 425 degrees.
3. Whisk together half and half, eggs, sugar, cinnamon and nutmeg.
4. Pour evenly over bread cubes and let stand 5 minutes.
5. Microwave on Medium (50% power) 10-12 minutes, until mixture is just beginning to set.
6. Place in preheated oven 12-15 minutes until pudding is puffed and golden brown.
7. Remove from oven to wire rack; let stand 15 minutes to cool slightly.
8. Soften caramel topping in microwave to a pourable consistency; drizzle over warm bread pudding.
9. To serve, cut into squares or spoon into dessert dishes.
10. Serve, if desired, with whipped cream or thawed non-dairy whipped topping.
Title: Chocolate Chip Strawberry Shortcake
Ingredients:
- 3 1/2 all-purpose flour
- 1/3 granulated sugar
- 4 baking powder
- 1 baking soda
- 1/2 salt
- 3/4 butter
- 1 margarine
- 1 1/2 buttermilk
- 1 non-dairy whipped topping
- 4 strawberries
Instructions:
1. Preheat oven to 400 degrees.
2. Grease baking sheets.
3. Combine flour, sugar, baking powder, baking soda and salt in large bowl.
4. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
5. Stir in morsels.
6. Stir in buttermilk with a fork just until mixture is moistened.
7. Knead 2 or 3 times on floured surface.
8. Pat to 3/4 inch thickness.
9. Cut into 2 ½ x 2 1/2 inch diamonds; place on prepared baking sheets.
10. Bake for 12 to 14 minutes or until lightly browned.
11. Remove to wire racks to cool completely.
12. Cut one shortcake in half horizontally.
13. Spread bottom half with whipped topping; top with strawberries.
14. Cover with shortcake top; layer with more whipped topping and strawberries.
15. Repeat with remaining shortcakes.
16. Serve immediately.
Title: Cappuccino Cake
Ingredients:
- 250 butter
- 280 self-raising flour
- 250 baking powder
- 1/2 eggs
- 4 plain yogurt
- 150 vanilla extract
- 1 cocoa powder
- 1 icing sugar
- 100 cream cheese
- 140 chocolate-covered coffee beans
- 350
Instructions:
1. Heat the oven to 350 degrees F.
2. Grease a 9" x 13" baking pan and line with parchment paper.
3. To make the cake batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free.
4. Spoon into the baking pan, then bake for 25 to 30 minutes until golden and risen and a skewer poked in comes out clean.
5. Drizzle with some of the remaining coffee.
6. Cool in the pan while you stir the icing sugar into the cream cheese.
7. Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.
Title: Yuletide Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 3 baking powder
- 1 sour cream
- 1 confectioners' sugar
- 1 milk
- 2 -3
Instructions:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking powder; gradually add to creamed mixture alternately with sour cream just until combined.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean.
3. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake. Yield: 12-16 servings.
Title: Squash Brownies With Chocolate Swirl Topping
Ingredients:
- 1 squash
- 1 brown sugar
- 1/4 buttermilk
- 1/4 eggs
- 2 vanilla
- 1 flour
- 1 1/4 baking powder
- 1 cinnamon
- 1 ginger
- 1/2 baking soda
- 1/2 nutmeg
- 1/4 salt
- 1/4 cream cheese
- 1/2 granulated sugar
- 125 egg
- 2 vanilla
- 1 chocolate chips
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. BROWNIES:.
3. In a large bowl, stir together squash, brown sugar, buttermilk, oil, eggs, and vanilla.
4. In a separate bowl, stir or sift together flour, baking powder, cinnamon, ginger, baking soda, nutmeg, and salt; stir into squash mixture until combined. Stir in nuts. Spread into greased 13x9 inch pan.
5. CHOCOLATE SWIRL TOPPING:.
6. In a small bowl, cream together cream cheese, sugar, egg and vanilla; stir in chocolate chips. Set aside.
7. Drop topping by heaping 1 tablespoons onto batter. Swirl into batter with knife. Bake in preheated oven for 35 minutes or until tester comes out clean. Let cool; cut into desired size.
Title: Pine-Orange Cream
Ingredients:
- 1 instant pudding mix
- 1 milk
- 1 crushed pineapple
- 1 Cointreau liqueur
- 5 Grand Marnier
Instructions:
1. Empty contents of packet into a large bowl, whisk in the milk and set aside for a few momonets to partially set.
2. Stir cream, macaroons & pineapple through along with a little liqueur.
3. Chill until ready to serve.
4. ( For Che-Berry flavour, use strawberry pudding, strawberries and crushed meringue with cherry Heering or Cherry Brandy liqueur).
Title: German Chocolate Punch Bowl Cake
Ingredients:
- 1 instant chocolate pudding mix
- 2 milk
- 3 Cool Whip
- 6 pecans
- 1
- 1/2
Instructions:
1. Prepare cake as directed on package and bake in a 9x13 inch pan. Cool.
2. In a medium bowl, beat pudding with milk until thick and let set in the fridge.
3. Cut cake into small cubes and place half of them in the bottom of a glass punch bowl.
4. Make a layer, placing half of the pudding over the cake cubes, cover with half of the crushed candy bars pieces and then with half of the Cool Whip.
5. Then make another layer with the remainder cake cubes, pudding, candy bar pieces and cover with Cool Whip.
6. Sprinkle pecans or nuts on top and refrigerate at least 8 hours or overnight for better flavor.
Title: Turtle Cake
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla
- 1/2 boiling water
- 2 cream cheese
- 1 pecans
- 8
- 12
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix dry cake ingredients in medium mixing bowl.
3. Combine egg, milk, vegetable oil and vanilla in mixer.
4. Gradually add dry cake ingredients until blended.
5. Add boiling water.
6. Pour into 3- 9" round cake pans.
7. Bake 30 minutes or until cake springs back when touched.
8. Beat cream cheese until fluffy.
9. Swirl in dulce de leche and beat until fluffy.
10. Spread between cake layers, adding pecans.
Title: Reese's Snack Mix
Ingredients:
- 1
- 2
- 1
- 10
Instructions:
1. Mix all ingredients together, being careful not to crush or smash the cereal.
2. Store in a large ziplock bag, or an airtight container.
Title: FlowerPot Cake. Dirt for Dessert!!
Ingredients:
- 1 chocolate pudding
- 4 chocolate
- 2
- 6
- 1/8
Instructions:
1. Assembly -- Make sure everyone is out of the way! Watch the video: https://youtu.be/iw0FN3eH3mM.
2. Layer pieces of cake, spoonfuls of pudding, sprinkles of cookie and gummy worms, here and there in the planter.
3. When you reach the top of the planter, sprinkle crushed chocolate cookies on the top, covering the entire surface.
4. Place a few rocks on top of the crushed cookies and insert your plant or flower into the cake.
5. Now you're ready to set your 'plant' on the table or a nearby counter so it'll be ready for an after dinner surprise!
Title: Diet Apple Pie Ala Mode "cobbler"
Ingredients:
- 1 apple
- 2 Splenda sugar substitute
- 1/2 cinnamon
- 1/4
- 2
Instructions:
1. Toss apple slices with a little non-stick spray, sweetener and cinnamon in a small microwave safe bowl.
2. Cover with plastic wrap (or a lid) and microwave for 3 minutes.
3. Carefully remove plastic wrap (hot and steamy).
4. Stir in Special K.
5. Top with with whipped cream.
Title: Blarney Stones
Ingredients:
- 1 1/2 flour
- 1 sugar
- 2 baking powder
- 1/4 salt
- 2 eggs
- 1 milk
- 1 - 1 1/2 powdered sugar
- 1 salted peanuts
- salted peanuts
Instructions:
1. Preheat oven to 375°F.
2. Sift flour, sugar, baking powder, and salt together in a bowl.
3. Place 2 eggs in a 1-cup measuring cup and fill to top with milk (about 1/2 c, varies based on eggs).
4. Mix for 5 minutes with dry ingredients - I do this by hand the way she always did, so I'm not sure whether or not using a mixer would be good.
5. Spread evenly in a greased 9 x 13" pan for 12-15 minutes, and bake until cookies are puffy, golden brown, and cooked through.
6. Meanwhile, prepare a powdered sugar icing by combining 1 c powdered sugar with a small quantity of milk (start with just a tablespoon or so). Mix well. Add milk as needed to reach your desired consistency (a bit like a glaze).
7. Finely crush the peanuts.
8. When cookies are done, let cool for a few minutes before cutting into squares. Coat in icing, then roll in nuts. Let dry on wax paper.
Title: Florida Orange Cake
Ingredients:
- 18 eggs
- 1 water
- 3 cream cheese
- 1/3 butter
- 1/3 orange marmalade
- 8 confectioners' sugar
- 1/4
- 1
- 3
Instructions:
1. In a large mixing bowl, combine the dry cake mix, orange juice, eggs, water and oil.
2. Beat on low speed for 30 seconds.
3. Beat on medium speed for 2 minutes.
4. Pour into a greased 9x13 in baking pan.
5. Bake at 350 degrees for 30-35 minutes or until toopick comes clean.
6. Cool on a wire rack.
7. Frosting:
8. In a small mixing bowl, beat the cream cheese and butter until smooth.
9. Beat in the orange marmalade and confectioners' sugar.
10. Spread over cake.
11. Keep in refrigerator.
Title: Pear Ginger Tart With Toasted Sesame
Ingredients:
- 1 sesame seeds
- 1 sugar
- 2 pears
- 1 sugar
- 4 cornstarch
- 1/2 lemon juice
- 2 ground cinnamon
- 2 ground ginger
- 1/2 pure vanilla extract
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 375°F
2. Prepare crust as directed on package. Place in 9" pie plate. Brush crust with about 1/2 of the beaten egg white.
3. Toss pear slices with cornstarch. Mix lemon juice, spices, and extract; toss with pears. Put in prepared dish.
4. Spoon into center of crust, spreading to within 2 inches of edges. Fold the edge of the crust up over pears, folding crust as you go. Brush crust with remaining egg white, sprinkle with sesame seeds and sugar.
5. Bake for 20-30 minutes.
Title: Apple Strudel
Ingredients:
- 5 phyllo dough
- 2 apples
- 1 lemon juice
- 1/2 walnuts
- 1/2 butter
- 1/4 sugar
- 1/2 cinnamon
- 1 cornstarch
- 2
Instructions:
1. Layer phyllo sheets on a buttered cookie sheet by brushing each with melted butter and sprinkling cookie crumbs in between until all sheets are stacked.
2. Mix the apples with lemon and add walnuts, sugar, cinnamon and cornstarch.
3. Pour apple filling across center of phyllo and fold phyllo to cover filling. Roll into a log, turning in sides as you go.
4. Brush with more melted butter and sprinkle leftover cookie crumbs on top. Can also sprinkle some sugar on top.
5. Bake at 350°F until browned, about 45-50 minutes.
Title: Easy Chocolate Pecan Pie
Ingredients:
- 3 eggs
- 1 light corn syrup
- 1 dark corn syrup
- 2 sugar
- 4 margarine
- 1 vanilla
- 1 1/2 pecan halves
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Melt margarine with chocolate squares.
3. In a large bowl, stir together eggs, corn syrup, sugar, chocolate mixture, and vanilla until well blended. Stir in pecans. Pour into pie shell.
4. Bake for 50-55 minutes or until knife inserted halfway between center and edges comes out clean. Cool and serve.
Title: Mom Wood's Pound Cake
Ingredients:
- 3/4 butter
- 3/4 sugar
- 2 1/4 eggs
- 6 flour
- 3 salt
- 3/4 baking powder
- 3 milk
- 3/4 vanilla
- 1 1/2
Instructions:
1. Preheat the oven to 350 degrees.
2. Prepare (grease and flour) a tube pan.
3. Put all of the ingredients in a large mixing bowl and beat for 20 minutes.
4. Pour into the prepared baking pan.
5. Bake for 1 hour and 10 minutes.
Title: Chocolate Fig Honey Cake
Ingredients:
- 1 1/3 liquid honey
- 1 tea
- 1 lemon rind
- 2 3/4 all-purpose flour
- 2 baking powder
- 2 ground cinnamon
- 1/2 baking soda
- 1/2 ground ginger
- 1/2 ground allspice
- 1/4 salt
- 1 dried fig
- 4 eggs
- 1/4 vanilla
- 1 granulated sugar
- 1
- 3
Instructions:
1. In a small saucepan, bring the honey just to a boil; remove from the heat.
2. Stir in the tea and grated lemon rind; set pan aside and let cool slightly.
3. In a bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; stir in the figs.
4. Set the bowl aside.
5. In a large bowl, beat the eggs until pale and frothy, about 5 minutes.
6. Beat in the oil and vanilla.
7. Beat in the sugar, 2 tablespoons at a time, until slightly thickened and bubbly, about 5 minutes.
8. Alternately fold in the flour and honey mixtures, making 3 additions of flour and 2 of honey, to make a thin batter.
9. Pour the batter into a greased 10" Bundt pan.
10. Bake in the centre of a 325 degree F oven for 60 to 70 minutes or until the cake tester inserted into the cake comes out clean.
11. Let cool in the pan on a rack for 30 minutes.
12. With a knife, loosen the edges of the cake; turn out onto a rack and let cool completely.
13. For the drizzle, melt the chocolate over hot (not boiling) water.
14. Dip the tines of a fork into the chocolate; drizzle over the cake.
Title: Lemon Ricotta Muffins
Ingredients:
- 1 sugar
- 1/2 butter
- 1/2 milk
- 1 ricotta cheese
- 1 vanilla extract
- 1 egg
- 1 lemon, juice and zest of
- 1 3/4 all-purpose flour
- 1/4 cornmeal
- 2 baking powder
- 1/2 kosher salt
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream sugar and butter in a mixer for 2 minutes.
3. Add milk, ricotta, vanilla, egg, and lemon juice and zest. Mix on medium speed 1 to 2 minutes or until well combined.
4. In a small bowl, combine flour, cornmeal, baking powder, and salt. Mix well.
5. Add flour mixture to milk mixture and fold gently until just combined.
6. Spray muffin pan with nonstick spray or use paper muffin pan liners. Divide batter to make 12 muffins, about 1/4 cup batter each.
7. Bake 20 minutes or until golden brown.
8. Sprinkle with confectioner's sugar, if desired. (After cooling).
Title: Easiest Ever Peanut Butter Fix for One
Ingredients:
- 1 flour
- 1/2 rolled oats
- 1/2 honey
- 1/2 salt
- 1
Instructions:
1. Mix all ingredients together in a bowl and shape into a ball.
2. Chill if desired.
3. Enjoy!
Title: Coconut Cream Delight
Ingredients:
- 60 instant coconut cream pudding mix
- 2 milk
- 1 1/2 butter pecan ice cream
- 1 Cool Whip
- 2
Instructions:
1. .60 Ritz crackers, crushed – mix with ¼ lb melted butter.
2. Press in 9 x 13 pan.
3. Mix 2 pkg. (small box) instant coconut cream pudding with 1 ½ cups milk.
4. Add 1-quart butter pecan ice cream, (partly thawed).
5. Pour over crust and top with two large containers of Cool Whip.
Title: Blueberry Pie or Cake
Ingredients:
- 1 1/3 graham crackers
- 1 1/2 cinnamon
- 2 white sugar
- 2 butter
- 1 blueberries
- 1/2 water
- 1/2 sugar
- 1 unflavored gelatin
- 1/2 warm water
- 2 1/2 mascarpone cheese
- 1 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a small bowl mix the crushed graham crackers with the cinnamon, 2 teaspoon of sugar and melted butter. Spread it over the bottom of a 9" springform pan, deep dish pie pan or quiche dish. Bake for 6 minutes then set aside to cool.
3. In a small saucepan combine the blueberries with 1/2cup water and 1/2 cup of sugar. Bring to a boil over medium high heat, then let it simmer over low heat until it bexcomes a coulis. Stir often to avoid the sauce sticking to the bottom of the sauce pan. Let cool.
4. In the meantime (while the blueberry coulis is cooling), mix the gelatin with warm water and let it sit for 5-10 minutes.
5. In a large bowl mix the marscapone cheese with the blueberry coulis. Once properly mixed, add the gelatin mixture and and mix again. Very quickly add the whipped cream half a cup at a time, mixing thoroughly each time.
6. Pour over the baked graham crust and refrigerate for 2-3 hours. Serve either cold or at room temperature.
Title: Diabetic Spiced Purple Plums
Ingredients:
- 4 purple plums
- 1/2 water
- 1 clove
- 1 bay leaf
- 1 cinnamon stick
- 1 sugar substitute
Instructions:
1. Peel, pit and quarter plums.
2. Combine water, clove, bay leaf, cinnamon stick and sugar replacement into saucepan.
3. Bring just to boiling.
4. Add plums.
5. Bring back to boiling, reduce heat and cook 5 minutes.
6. With a slotted spoon, remove plums to heated serving dish.