lumicero/recipes-ing2inst huggingface dataset:
Title: Individual Mini Raspberry Cheesecakes
Ingredients:
- 8 cream cheese
- 1/4 sugar
- 1 artificial sweetener
- 1 egg
- 1 lemon juice
- 1 vanilla extract
- 2 butter
- 1 fresh raspberry
- 1
Instructions:
1. Preheat the oven to 375 degrees F.
2. In a food processor grind the almonds down to fine crumbs.
3. Melt the butter and add to the almond crumbs.
4. Spoon the buttered crumbs into the cupcake foils in a cupcake tin and press down with your fingers until it resembles a lower crust to the cupcake.
5. Bake the almond crust for 8 minutes or until slightly brown, toasting the nut mixture. When done remove and cool on a rack.
6. Mix softened cream cheese, sugar or sweetner, egg, lemon juice and vanilla and a bowl with a mixer until fully integrated.
7. Carefully fold in clean, good looking raspberries into the cheesecake mixture. Be careful not to smash the raspberries or you will get a pink cheesecake.
8. Bake at 375 degrees F for 15-18 minutes. Look for the cupcakes to solidify, but it will be okay if they are slightly soft.
9. Cool on a rack, then refrigerate.
10. When serving, remove from the refrigerator, carefully remove the cupcake foils, place in a desert dish and pair with your favorite raspberry sauce like Maso's raspberry sauce.
11. Mini cheesecakes can be made ahead a few days and will last nicely in the refrigerator for a few days. I have never frozen them. They disappear too quickly!
Title: Chocolaty Chocolate Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/2 salt
- 1 baking soda
- 3 vinegar
- 1 vanilla essence
- 6 vanilla extract
- 1 water
- 1 eggs
- 2
Instructions:
1. Sift the dry ingredients together. The dry ingredients are: flour, sugar, salt, baking soda, and cocoa. Simply place everything in a sieve and shake it back and forth over a bowl to eliminate clumps.
2. Stir in the liquid ingredients and stir well. These are the vinegar, oil, vanilla, water and egg. Some people like to add these ingredients individually, but others stir them together in a second bowl and before adding them to the dry ingredients.
3. Pour the mixture into an 8-inch greased and floured round pan. The grease and flour will keep the mix from sticking to the pan.
4. Bake at 350 degrees F. (175 C.) for 30 minutes.
5. Let the cake cool for 5 minute.
6. Frost as desired.
7. enjoy.
Title: Pineapple Sweet Soup
Ingredients:
- 350 pineapple
- 250 papayas
- 400 sweet potatoes
- 500 sweet potatoes
- 250 sago
- 150 sago
- 650 pandan leaves
- 350
- 250
- 1000
- 200
- 250
- 6
- 550
Instructions:
1. Soak cooked mung bean, cooked red mung bean and basil seed in longan syrup plus 200ml water over night in fridge.
2. Move your soup, and syrup mixture from fridge. Let them return to room temperature.
3. Skin and cube the pineapple and papaya. Yes, don't forget the jelly!
4. In a large pot, add rock sugar to red and green mung bean soup and bring to broil.
5. At the same time, skin and cube your sweet potatoes. Slide it down to the soup together with pandan leaves.
6. Pour syrup mixture to the pot.
7. Cover with lit. Turn down fire and let simmer for 10 minutes.
8. Add pineapples to the soup.
9. Add papayas also.
10. Put the lit on. Let just simmer for 5 minutes.
11. Turn off your fire. Enjoy it cold. Jelly, sago and malva are added to individual bowl separately.
Title: Old-Fashioned Bread Pudding
Ingredients:
- 1/3 sugar
- 1 cinnamon
- 1/4 allspice
- 1/4 ginger
- 3 milk
- 3 eggs
- 2 butter
- 3 raisins
- 1/2
Instructions:
1. Heat oven to 350.
2. Combine sugar and cinnamon, allspice and ginger.
3. Add scalded milk slowly to eggs and mix well.
4. Add sugar/spice mixture and butter.
5. stir until sugar dissolves.
6. Combine bread cubes and raisins in 1 1/2 quart casserole.
7. Pour custard mixture over bread and stir to mix.
8. Place casserole in pan of water.
9. Bake for 1 hour or until a knife inserted comes out clean.
Title: Rich Strawberry Shortcake
Ingredients:
- 2 all-purpose flour
- 3 -5 sugar
- 3 baking powder
- 1/2 salt
- 1/2 butter
- 1 egg
- 2/3 milk
- 1 orange zest
- 1/4 sugar
- 1/4 strawberry
- 1 heavy cream
- 1 vanilla extract
- 1 powdered sugar
- 1/4
Instructions:
1. Shortcake: Heat oven to 450 degrees.
2. Sift together the dry ingredients; cut in the butter until mixture is like coarse crumbs.
3. Combine egg, cream and orange zest.
4. Add egg mixture to dry mixture, stirring only to moisten.
5. Spread dough into a greased 9" round pan, slightly building up dough around the edges.
6. Bake for 15-18 minutes.
7. Remove from oven and cool for 5 minutes.
8. Strawberries: Hull and quarter one pound of strawberries.
9. Sprinkle with 1/4 cup of sugar and pour in 1/4 cup orange juice.
10. Toss gently and store covered in refrigerator until ready to serve.
11. Whipped Cream: Pour 1 cup heavy cream into mixing bowl.
12. Start mixer on low and slowly add sifted powdered sugar.
13. Continue to mix on medium speed until cream begins to thicken.
14. Add vanilla and mix to combine. DO NOT OVER MIX! (We don't want butter!).
15. Store covered in refrigerator until ready to serve.
16. Assemble shortcakes by splitting shortcake, spreading bottom half with butter, topping with strawberries and whipped cream, then top with top half of shortacke. Cut into wedges and serve with more whipped cream.
Title: Apple Upside-Down Cake
Ingredients:
- 1/4 butter
- 3 butter
- 1/2 dark brown sugar
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 apple pie spice
- 3 -4 ground mace
- 1 apples
- 1 1/3 lemon juice
- 3/4 all-purpose flour
- 1 1/2 granulated sugar
- 1/4 baking powder
- 1/2 salt
- 1 milk
- 1 vanilla
- egg
Instructions:
1. Preheat oven to 375 degrees F. Melt 1/4 cup butter in 8-inch square baking pan. Add dark brown sugar and spices, mix well.
2. Arrange apple rings over brown sugar mixture on bottom of pan, then sprinkle with lemon juice. Set pan aside.
3. In a large bowl, combine flour, granulated sugar, baking powder, and salt. Cut in remaining 3 Tbs butter with pastry blender or fork until mixture resembles coarse crumbs.
4. Add milk and vanilla to the mixture, and then beat at a low speed with mixer until dry ingredients are moistened. Continue beating 2 minutes at medium speed. Blend in egg yolk.
5. In a small bowl, beat egg white at high speed until stiff peaks form; gently fold into batter, then pour over apples in pan.
6. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Loosen edges and invert onto serving plate. Let stand 1 minute before removing pan. Serve warm.
Title: Harvest Baked Apples
Ingredients:
- 4 braeburn apples
- 1/3 gala apples
- 1/4 dried currant
- 2 brown sugar
- 2 all-purpose flour
- 1/2 ground cinnamon
- 1/2 lemon
- 1/2 salt
- 2 apple cider
- 1/4 unsalted butter
- 2 rolled oats
- 2 all-purpose flour
- 1 sugar
- 1 unsalted butter
- 1/2 water
- 1/4 ground cinnamon
- 1/4 plain yogurt
Instructions:
1. Preheat oven to 350F; lightly coat a 9" glass pie plate or square aking dish with nonstick spray.
2. Scoop the core and enough flesh out of each apple with a melon baller to hold about 1/4 c of filling.
3. Combine chopped apple, currants, almonds, brown sugar, 2 t. flour, 1/2 t. cinnamon, lemon juice and salt in a bowl. Stuff filling into apples and arrange in the prepared dish. Pour 1 T. cider into each cavity, then top with a cube of butter; add remaining cider and butter to tthe baking dish.
4. Blen doats, 2 T. Flour, sugar, 1 T. butter, water, 1/2 t. cinnamon, almond extract, and salt to taste in a bowl until crumbly using your fingers. Top each apple with a generous tablespoon of the mixture, packing so it sticks.
5. Bake applses 35-45 minutes, or until easily pierced with a knife, but not mushy. Let apples cool in the pan 10 minutes.
6. To serve, transfer apples to small plates, top with yogurt, and drizzle with pan juices.
Title: Ananic
Ingredients:
- 1 pineapple
- 4
Instructions:
1. Prepare pineapple to obtain 8 equal slices with the core removed I use an apple core remover.
2. Lay 2 slices on each of the 4 dessert plates.
3. Top with dried fruit and nut mix.
4. Finally top with pear jam.
Title: Strawberry Devonshire Pie
Ingredients:
- 1 unflavored gelatin
- 1 cold water
- 1/4 sour cream
- 1 sugar
- 2 milk
- 2 sugar
- 2 fresh strawberries
- 2 red currant jelly
- 1/4 water
- 1/4
- 1
- 1/2
- 1
Instructions:
1. Soften gelatin in water.
2. In saucepan, combine sour cream, egg yolks, sugar, milk and salt; mix well.
3. Cover and cook over medium heat, stirring constantly, 5 minutes.
4. Blend in gelatin.
5. Cool, stirring occasionally until thick but not set.
6. In small mixer bowl, beat egg whites with almond extract at high speed until soft mounds form.
7. Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form.
8. Fold into chilled mixture gently but thoroughly.
9. Spoon into baked pastry shell.
10. Chill until set, about 2 hours.
11. Arrange strawberry halves on top of pie.
12. Heat jelly with water, stirring constantly until jelly melts; spoon over strawberries.
13. Chill until served.
Title: Spiced Maple Pears
Ingredients:
- 6 pears
- 6 cloves
- 8 cardamom seeds
- 2 cinnamon sticks
- 1 sugar
- 6 pure maple syrup
- 1
Instructions:
1. Preheat oven to 400°F.
2. Push a clove inside each pear and lay on their sides in an oven-proof dish.
3. Add Cinnamon sticks to dish.
4. Scatter cardamom seeds on top of pears.
5. Gently heat white wine, maple syrup and sugar until dissolved and pour over pears. Make sure that the pears are half covered.
6. Cover dish with foil and poach for approximately 1 hour or until tender, basting occasionally. Remove cloves, cardamom seeds and cinnamon before serving.
Title: Pizzelles (Classic Italian Cookies)
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking powder
- 1 salt
- 2 eggs
- 3/4 sugar
- 2 vanilla extract
- 1 unsalted butter
- 1/3
Instructions:
1. Preheat a nonstick pizzelle iron.
2. In a large bowl, whisk the eggs. Slowly add the sugar and continue whisking until well blended.
3. Whisk in the extracts. Slowly whisk in the melted butter in a steady stream and continue whisking until mixture is smooth.
4. Slowly add the flour and continue to whisk until it is completely incorporated into the batter.
5. Drop 1 TBSP batter onto center of each side of your pizzelle iron, close and clasp. Cook for 30-60 seconds depending on your iron.
6. Remove with a small spatula and cool completely.
7. Repeat with remaining batter.
Title: Easy Coconut Cake
Ingredients:
- 1 water
- 1 1/3 coconut
- 2 sweetened condensed milk
- 1/2 Fluffy White Frosting
- 1/2 coconut
- 1
Instructions:
1. Preheat oven to 325 degrees F. Spray a 9x13x2 pan with cooking spray and set aside.
2. Blend the water, egg whites and cake mix until moistened on medium speed.
3. Scrape bowl and beater. Beat on high 3 minutes or until batter is thick and smooth.
4. Add coconut and coconut extract and blend until just incorporated. Pour batter into prepared pan.
5. Bake for 25-30 minutes or until cake springs back when touched lightly in the center. The toothpick test does not always work on white cake as it has a slightly different texture than other cake mixes.
6. In the last 5 minutes of the baking time, start preparing the frosting. Refer to recipe # 55965. Combine 1 cup sugar, 1/3 cup water, 1/4 tsp cream of tartar and a pinch of salt in saucepan.
7. Bring to a boil, stirring until sugar dissolves.
8. Using a wire whip attachment, start beating 2 egg whites while you very slowly add sugar syrup to the mixing bowl, beating constantly until stiff peaks form (about 7 minutes).
9. Omit vanilla extract. Beat in 1/4 tsp coconut extract instead and set frosting aside.
10. While cake is still warm, but not hot, use a wooden spoon to poke holes all over the cake. Anything 1/4 inch in width will do.
11. Pour sweetened condensed milk over the cake and let soak inches.
12. While the milk is soaking into the cake, spread 1/2-1 cup of coconut on a sheet pan and toast in a 325 degree F oven, stirring every couple of minutes until golden.
13. Frost cake and sprinkle with toasted coconut.
Title: Patriotic Twinkie Pie
Ingredients:
- 1 Jello gelatin
- 3 boiling water
- 1 frozen blueberries
- 1 strawberry Jell-O gelatin dessert
- 1 frozen sliced strawberries in syrup
- 6 vanilla instant pudding mix
- 2 milk
- 6 frozen non-dairy topping
- 1
Instructions:
1. In a bowl, combine the blueberry Jell-O and 1 1/2 cups of the boiling water and stir until dissolved.
2. Add the blueberries and stir until blended and slightly thickened.
3. Allow to cool completely.
4. In another bowl, combine the strawberry Jell-O and remaining 1 1/2 cups boiling water and stir until dissolved.
5. Add the strawberries and stir until blended and slightly thickened.
6. Allow to cool completely.
7. Place half of the Twinkle pieces in a 6-quart glass bowl or trifle dish.
8. In a separate bowl, combine the pudding mix and milk and stir according to the package instructions.
9. Spoon half of the pudding over the Twinkies.
10. Spoon the blueberry mixture over the pudding, spreading evenly.
11. Top with the remaining Twinkie pieces.
12. Spoon the remaining pudding over the Twinkles, spreading evenly.
13. Spoon the strawberry mixture over the pudding, spreading evenly.
14. Cover and refrigerate for several hours or overnight, until completely chilled and set.
15. Top with the whipped topping just before serving.
Title: Carrot Cake for the Raisin Haters
Ingredients:
- 1 1/2 sugar
- 1/2 applesauce
- 1 eggs
- 4 all-purpose flour
- 2 baking powder
- 2 baking soda
- 2 salt
- 1 ground cinnamon
- 1 1/2 ground nutmeg
- 3/4 ground ginger
- 1 carrots
- 4 pecans
- 1 powdered sugar
- 4 cream cheese
- 16 unsalted butter
- 1/2 vanilla extract
- 4
Instructions:
1. Preheat oven to 325°F
2. Lightly grease two 9-inch-diameter cake pans. Line bottom of pans with parchment paper.
3. Lightly grease paper.
4. Using electric mixer, beat sugar, applesauce and vegetable oil in bowl until combined.
5. Add eggs 1 at a time, beating well after each addition.
6. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture.
7. Stir in carrots, and chopped pecans.
8. Pour batter into prepared pans, dividing equally.
9. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.
10. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
11. For frosting:Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
Title: Pineapple and Ginger Upside-Down Cake
Ingredients:
- 2 butter
- 2 brown sugar
- 1 pineapple rings
- 2 butter
- 4 light brown sugar
- 4 eggs
- 2 self-raising flour
- 4 ground ginger
- 2
Instructions:
1. Grease an 8 inch tin.
2. To make topping: put the butter and sugar into a small bowl and beat together till nice and fluffy.
3. Pour into tin. Place pineapple rings on top and cherries in the middle, personally I hate cherries so I never use them.
4. To make the cake. beat together sugar and butter till fluffy.
5. Mix in the pre-beaten eggs a little at a time.
6. Sift in flour and ginger and mix.
7. Add the pineapple juice from tin - I normally don't use quite all of it, but over 3/4. The batter should be quite thin. Mix again.
8. Pour batter into tin, smoothing the top.
9. Bake at 180C/360F for 35 mins, or until an inserted toothpick or knife comes clean and cake is golden on top. I find that if the cake is golden on top but the middle isn't cooked, lowering the heat to 140 degrees C (280 F) and baking until middle is cooked is the best solution and sometimes if a cake is being particularly stubborn with the middle not cooking lowering it further to 100 degrees C (200F) Although I've never had to with this particular cake.
10. When cake is ready turn over and release tin so the pineapple rings are on top.
Title: Crisp Butter Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1/4 salt
- 1 egg
- 2 flour
- 1/2 baking soda
Instructions:
1. Sift salt, flour and baking soda together; set aside.
2. Cream butter and sugar until fluffy; add egg and beat.
3. Fold in flour mixture.
4. Knead well, adding more flour if necessary to make a stiff dough.
5. Shape into rolls and place in refrigerator to chill thoroughly.
6. Slice thin and bake in a preheated 400F oven for about 8 minutes or until golden.
7. Place cookies on a wire rack until cool.
Title: Jo Ann's Spelt-Carob Cake (Wheat-Free)
Ingredients:
- 1/2 carob powder
- 1/4 - 1/2 boiling water
- 1/2 demerara sugar
- 1/2 eggs
- 2 baking soda
- 2 salt
- 1 yogurt
- 1 vanilla
- 1
Instructions:
1. Mix together carob and water; set aside.
2. Cream sugar and oil. Add eggs and beat well. Add carob mixture.
3. Sift together dry ingredients. Add alternately with yogurt. Add vanilla. Mix well.
4. Pour batter into greased and floured 9x12 or two 8-inch round pans. Bake at 350ºF for 20-30 minutes.
Title: Cranberry Cherry Crumble
Ingredients:
- 3 cranberries
- 2 frozen cherries
- 3/4 sugar
- 1/4 dried cranberries
- 1/4 dried cherries
- 1 flour
- 1 1/2 cornstarch
- 1/4 oats
- 1/4 whole wheat flour
- 1/4 brown sugar
- 1/4 salt
- 1/4 nutmeg
- 1/8 cinnamon
- 1/8 butter
- 1/8
- 2
Instructions:
1. Preheat oven to 375.
2. Combine first 7 ingredients in a large bowl, tossing gently to coat fruit.
3. Spoon cranberry mixture into an 8" pan coated with cooking spray.
4. Combine almonds and next 7 ingredients (Through extract).
5. Cut in butter with a pastry blender until mixture resembles coarse meal.
6. Sprinkle oat mixture evenly over cranberry mixture.
7. Bake at 375 for 45 minutes or until filling is bubbly and topping is golden.
Title: Sultana Bran Cookies
Ingredients:
- 150 bicarbonate of soda
- 2 brown sugar
- 1/4 raw sugar
- 1/2 self raising flour
- 1 orange, rind of
- 1/2 white lily self-rising flour
- 1
Instructions:
1. Melt the margarine in a saucepan over low heat or microwave.
2. Mix all ingredients in mixing bowl until well combined.
3. Spoon mixture onto non-stick baking sheets and press down lightly with a fork.
4. Bake at 180 deg. C for 10-15 minutes or until golden brown.
5. Cool on baking sheets before transferring to wire cooling tray.
Title: Linda's English Chocolate Croissant Bread Pudding
Ingredients:
- 4 -6 half-and-half
- 2 heavy cream
- 2 salt
- 1 bittersweet chocolate
- 4 eggs
- 6 sugar
- 1 French vanilla ice cream
Instructions:
1. Cut the croissants into 1" cubes. You should have about 3 1/2 cups.
2. Place the cubes in an 8x8x3" ovenproof baking dish.
3. In a saucepan, heat the half and half, cream, and salt over med-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
4. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
5. Add the chocolate, and whisk until melted.
6. In a lg. mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture.
7. Strain the mixture over the croissant pieces, and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes As it soaks, fold the mixture a few times to ensure even soaking.
8. When ready to bake, heat the oven to 350.
9. Line a roasting pan that is 2" deep, and larger than the baking dish with paper towels.
10. Fill the pan with very hot water, and place the dish of Bread Pudding inside.
11. Bake until set, about 65-80 mins., depending on thickness of glass dish. Test periodically every 10 minutes after 60 minutes until knife inserted comes out clean.
12. Serve warm, with a scoop of Vanilla ice cream on each serving.
Title: Marmalade Bread Pudding
Ingredients:
- 6 butter
- 1 1/2 orange marmalade
- 1 1/2 walnuts
- 1 raisins
- 1 lemon zest
- 1 powdered jaggery
- 1 skim milk
- 3 eggs
- 3
- 2
Instructions:
1. remove the crust from bread slices.
2. spread 3 slices with butter n remaining 3 slices with marmalade.
3. cut each slice of bread diagonally into half to get 12 pieces.
4. lightly butter a glass ovenproof dish and arrange the butter slices with the buttered side down at the bottom of the dish.
5. sprinkle half the nuts, raisins , jagerry and lemon zest over the slices in the dish.
6. spread the marmalade spread triangular pieces of bread over the dry fruit layer with the marmalade side up
7. sprinkle remaining nuts n raisins jaggery n zest.
8. beat together milk n eggs n pour over the bread layers
9. leave in the refrigerator for 1 hr so that the liquid can be soaked by the bread
10. bake in a preheated oven at 180*c for 40 min until the bread turns golden brown n the custard mixture has set completely.
11. serve warm.
Title: Melting Moments
Ingredients:
- 1 butter
- 1/3 powdered sugar
- 3/4 cornstarch
- 1 flour
- 1/4 salt
- 1/8 butter
- 2 powdered sugar
- 1 vanilla
- 1/2
- 1/4
Instructions:
1. Cream butter and sugar.
2. Add almond extract.
3. Sift dry ingredients.
4. Add dry ingredients.
5. Chill dough for at least 1 hour.
6. Shape level teaspoons of dough into balls.
7. Place on ungreased cookie sheet.
8. Bake at 375 for 10 minutes.
9. Cool.
10. Top with frosting.
11. Frosting.
12. Melt butter in sauce pan.
13. Remove from heat and stir in flavorings and powdered sugar.
14. Add cream to spreading consistency.
15. Tint frosting with colors of your choice.
Title: Minute Fudge Frosting
Ingredients:
- 2 sugar
- 1/4 light corn syrup
- 1/2 milk
- 1/2 shortening
- 6 salt
- 1/4 vanilla
- 1
Instructions:
1. Mix all ingredients except vanilla.
2. Stir over low heat until melted.
3. Bring to a full oil, stirring constantly for 1 minute.
4. Remove from heat and continue to stir until warm.
5. Add vanilla.
6. Continue to beat until a smooth spreading consistency is achieved.
Title: New Zealand Birdseed Bar
Ingredients:
- 1 sesame seeds
- 1 sunflower seeds
- 1 coconut
- 1 sultana
- 1 butter
- 100 honey
- 1/4 sugar
- 1/2
Instructions:
1. Roast first 4 ingredients in oven until nicely browned.
2. Add sultanas.
3. In a pot melt butter, honey and sugar.
4. Mix into dry ingredients.
5. Press into a tray and cut when cooled.
Title: Strawberries with Walnut Puffs
Ingredients:
- 3 cream of tartar
- 1/4 sugar
- 1 ground cinnamon
- 1 baking powder
- 1/2 walnuts
- 10 strawberries
- 1/2 sugar
- 6
- 1
- 1/4
Instructions:
1. Beat whites and cream of tartar with a mixer on high speed until whites are foamy in a large bowl.
2. (make sure bowl is scrupulously clean, no grease) Mix 1 cup sugar, cinnamon, and baking powder.
3. Beating on high speed, gradually add sugar mixture to whites.
4. Continue beating until whites hold stiff, glossy peaks.
5. Crush crackers into pieces about 1/4 inch across.
6. Fold crackers and walnuts gently into whites.
7. Line 2 baking sheets, 12 by 15 inches each, with cooking parchment (or lightly oil nonstick baking sheets).
8. Spoon meringue mixture in 8 equal mounds about 3 1/2 inches wide and well separated.
9. Bake in a 300° oven until puffs are lightly browned, about 30 minutes.
10. Let cool on pan about 10 minutes.
11. With a spatula, transfer to racks to cool.
12. If making ahead, package walnut puffs airtight and hold at room temperature up to 1 day.
13. Mix strawberries and cream with sugar to taste and spoon onto the walnut puffs before serving.
Title: 5 Ingredient Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 cherry pie filling
- 1 butter
- 3/4 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Dump pineapples with juice and cherry pie filling into a 9 x 13 inch pan and smooth out.
3. Sprinkle cake mix evenly over fruit.
4. Next, sprinkle pecans over all.
5. Drizzle butter over the top.
6. Bake for an hour.
7. Serve in pan.