lumicero/recipes-ing2inst huggingface dataset:
Title: Prune Spice Cake With Buttermilk Icing
Ingredients:
- 3 eggs
- 1 sugar
- 1 1/2 flour
- 2 baking soda
- 1 salt
- 1 vanilla extract
- 1 nutmeg
- 1 allspice
- 1 cinnamon
- 1 buttermilk
- 1 prune
- 1 pecans
- 1 sugar
- 1 buttermilk
- 1/2 baking soda
- 1/2 white corn syrup
- 1 butter
- 1/4 vanilla extract
- 1/2
Instructions:
1. CAKE.
2. Blend sugar, oil and eggs.
3. Sift together all dry ingredients and add alternately with buttermilk.
4. Add vanilla, prunes and pecans.
5. Pour into buttered bundt pan.
6. Bake 350°F for 45 minute.
7. leave cake in pan and ice while warm.
8. ICING.
9. Combine last 6 ingredients in saucepan and bring to a boil.
10. Cook until soft ball stage (small amount dropped into cool water forms a soft ball).
11. Pour over cake while warm.
12. Serve with whipped cream and cherries or plain.
Title: Peanut Butter Pie
Ingredients:
- 1 1/4 sugar
- 1/4 butter
- 1/4 margarine
- 1 cream cheese
- 1 creamy peanut butter
- 1 sugar
- 1 butter
- 1 margarine
- 1 vanilla extract
- heavy cream
- chocolate
Instructions:
1. Combine crust ingredients; press into a 9-in pie plate. Bake at 375° for 10 minutes. Cool.
2. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla extract until smooth. Fold in whipped cream. Gently spoon into crust.
3. Garnish with chocolate or cookie crumbs, if desired.
4. Refrigerate.
Title: Applesauce Cake
Ingredients:
- 2 eggs
- 3 sugar
- 1 1/4 flour
- 3 baking soda
- 1 1/2 salt
- 1 vanilla
- 1 walnuts
- 1 unsweetened applesauce
- 1 1/2
Instructions:
1. Beat together eggs, sugar and oil. Fold in remaining ingredients.
2. Spray bundt pan very well with nonstick spray and flour.
3. Bake at 300°F for one hour, one hour fifteen minutes for a bundt pan.
Title: CREAM CHEESE CARROT CAKE
Ingredients:
- 3 unbleached all-purpose flour
- 1 kosher salt
- 1 baking soda
- 2 ground cinnamon
- 4 eggs
- 2 granulated sugar
- 1 1/2 carrots
- 3 walnuts
- 1 butter
- 1/4 light cream cheese
- 1 pure vanilla extract
- 1 confectioners' sugar
- 1 1/2
Instructions:
1. Preheat oven to 350ºF. In a large bowl, combine flour, salt, baking soda and cinnamon; whisk for a couple minutes until well mixed and set aside.
2. In a bowl of a stand mixer with the paddle attachment, beat eggs. Slowly incorporate sugar to eggs. Add oil and mix thoroughly.
3. Dividing by 3, add flour mixture to egg mixture, making sure it’s well blended between each addition.
4. Add grated carrots and fold gently with a spatula until well combined. Add walnuts and stir to combine as well. Spoon batter evenly into a greased Bundt pan and gently tap to remove any air bubbles.
5. Transfer to preheated oven and bake for about 50 minutes or until done. Cool cake to room temperature.
6. CREAM CHEESE ICING.
7. In a bowl of a stand mixer with the whisk attachment, combine butter, cream cheese and vanilla extract process until well blended. Gradually add confectioners’ sugar until the icing is spreadable.
8. Spread icing over cooled cake and finish by sprinkling 2 tablespoons grated carrot over top.
Title: Flourless Chocolate Brownies
Ingredients:
- 1 butter
- 3/4 water
- 2 eggs
- 1/4 granulated sugar
- 4 vanilla extract
- 1/3 pecans
- 1 heavy whipping cream
- 1
- 1/4
Instructions:
1. PREHEAT oven to 300º F. Line 9-inch-square baking pan with foil. Grease bottom and sides.
2. HEAT 1 1/2 cups morsels, butter and water in medium, heavy-duty saucepan over low heat, stirring constantly, until morsels and butter are melted and mixture is smooth. Stir in cocoa until smooth. Remove from heat.
3. BEAT eggs and sugar in medium mixer bowl until thick, about 4 minutes. Stir in vanilla extract. Fold 1/3 of egg mixture into chocolate mixture. Fold in remaining egg mixture, one half at a time, until thoroughly incorporated. Fold in pecans. Pour into prepared pan.
4. BAKE for 35 to 40 minutes or until risen in center and edges start to get firm and shiny (center may still move and appear underbaked). Cool completely in pan on wire rack (center may sink slightly). Cover; refrigerate for 4 hours or overnight.
5. PLACE cream in small, uncovered, microwave-safe dish. Microwave on HIGH (100%) power for 25 to 30 seconds. Add remaining 1/2 cup morsels. Let stand for 2 to 3 minutes; stir until chocolate is melted.
6. SPREAD ganache over chilled brownie. Refrigerate for 30 minutes. Using two opposite sides of foil, carefully lift the entire brownie out of the pan and place on cutting board. Carefully peel away foil from brownie. Cut into bars. Store in tightly covered container in refrigerator.
Title: Mango Banana Crisp
Ingredients:
- 3 bananas
- 5 mangoes
- 1/3 dark rum
- 1/4 all-purpose flour
- 3/4 oats
- 1/2 sweetened flaked coconut
- 6 brown sugar
- 3 crystallized ginger
- 1/4 salt
- 3 butter
Instructions:
1. Preheat oven to 375°.
2. Combine first 3 ingredients in an 11 x 7-inch baking dish coated with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, coconut, sugar, ginger, and salt in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
3. Add 1/3 cup oat mixture to banana mixture, stirring gently to combine. Sprinkle remaining oat mixture over banana mixture.
4. Bake at 375° for 30 minutes or until lightly browned and bubbly.
Title: Triple Citrus Poppy Seed Cupcakes
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1 1/4 sugar
- 2 eggs
- 1/4 milk
- 1 vanilla extract
- 2 poppy seeds
- 2 flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 powdered sugar
- 3 butter
- 1/4 vanilla extract
- 1 lemon peel
- 1 lime juice
- 2 -3
Instructions:
1. Cake:.
2. Preheat oven to 325˚F.
3. Mix cream cheese, butter and sugar using an electric mixer until light and fluffy. Add eggs, milk and vanilla; mix thoroughly. Stir in remaining ingredients. Batter will be stiff.
4. Portion into paper lined muffin tins; fill cups 2/3 full. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in centers of cupcake comes out clean. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack (a minimum of 30 minutes). Frost cupcakes when cool.
5. Frosting:.
6. Mix all ingredients with an electric mixer, until frosting is of desired spreading consistency.
Title: The Merriest Bavarian With Cran-Orange Sauce
Ingredients:
- 3/4 cold water
- 3 unflavored gelatin
- 4 sugar
- 1/4 nutmeg
- 1/4 sugar
- 1 water
- 3/4 whole berry cranberry sauce
- 1/2 water
- 1 unflavored gelatin
- 1/4 orange, rind of
- 1/2 walnuts
- 1
- 1/3
Instructions:
1. Bavarian:
2. Sprinkle gelatin on water to soften.
3. In saucepan, place 1 cup of the eggnog, sugar,nutmeg, and softned gelatin.
4. Heat over low heat, stirring often, until gelatin dissolves.
5. Add remaining 3 cups of eggnog.
6. Chill until partially set.
7. Fold in whipped cream.
8. Turn into a 7-cup mold and chill until firm, 6-8 hours.
9. Sauce:
10. Combine sugar and 1/2 cup water in saucepan.
11. Bring to boil.
12. Add cranberries and boil 5 minutes.
13. Meanwhile, soften gelatin in 1/4 cup water.
14. Add to boiled cranberry mixture.
15. Stir until dissolved.
16. Remove from heat and add grated orange rind and walnuts.
17. Cool completely.
18. Unmold Bavarian and serve with cran-orance sauce.
Title: Diabetic Christmas Pear
Ingredients:
- 1 pear
- 1/2 water
- 2 sugar substitute
- 4 cinnamon stick
- 1
Instructions:
1. Peel and core pear.
2. Cut in half or into slices.
3. Combine water, sugar replacement, food colouring and cinnamon stick into saucepan.
4. Bring to boil.
5. Add pear.
6. Reduce heat and allow to simmer 3 mins.
7. Turn pear several times to completely colour.
8. Remove with slotted spoon.
9. Serve hot or cold.
Title: Blueberry Crostata
Ingredients:
- 1 1/2 blueberries
- 6 sugar
- 2 lemon juice
- 2 cornstarch
- 2 water
- 1
Instructions:
1. Defrost pie crust.
2. Bring blueberries, sugar, and lemon juice to a boil over medium heat, stirring frequently.
3. Dissolve cornstarch in water. Pour into berries until thick.
4. Cool slightly.
5. Place rolled out crust on a parchment paper or silpat lined cookie sheet.
6. Place blueberry filling in the center of crust and spread to within about 2 inches of the edge.
7. Fold the edges over.
8. Bake about 30-35 minutes at 400°F.
Title: Chocolate Cherry Rye Cake With Cherry Chip Mocha Glaze
Ingredients:
- 1/4 butter
- 1/4 honey
- 1/4 sugar
- 2 eggs
- 2/3 buttermilk
- 1/2 all-purpose flour
- 1/2 baking soda
- 2 baking powder
- 1/2 ground cloves
- 1 salt
- 1/4 nutmeg
- 1/2 cinnamon
- 1/4 butter
- 1/2 instant coffee
- 1 salt
- 2 powdered sugar
- 1 milk
- 1 vanilla
- 1 sour cherry
- 1 1/4
- 1 -2
- 3/4
- 1/4
Instructions:
1. Preheat oven to 375 degrees.
2. Thoroughly cream the butter and sugar; add eggs and honey mixing well.
3. In a large bowl, combine the flours, cocoa, soda and spices; add the egg mixture and buttermilk mixing until well blended.
4. Fold in the 1 cup of tart red cherries and pour the batter into a 9 x 9 inch square baking pan.
5. Bake for 35 to 40 minutes or until wooden toothpick inserted into center comes out clean.
6. Allow cake to cool about 30 minutes.
7. In a small bowl, mix the butter, cocoa, instant coffee and salt together; gradually add powdered sugar alternating with milk.
8. Stir in vanilla and diced cherries and pour over cake.
9. Allow to sit about 30 minutes before serving.
Title: Lemon Cookies
Ingredients:
- 2 3/4 flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 2 lemons
- 1 1/2 sugar
- 1 unsalted butter
- 1 egg
- 1/2 vanilla
- 2 lemon juice
- 1/2 sugar
Instructions:
1. Preheat oven to 350°F
2. Mix together flour, baking soda, baking powder and salt. Set aside.
3. Beat together the butter and sugar until creamy.
4. Add lemon zest, egg, vanilla and lemon juice. Mix until combined.
5. Slowly blend in the dry ingredients.
6. Form into one tablespoon balls and roll in sugar.
7. Place dough balls onto cookie sheet about 2 inches apart.
8. Bake for 8-10 minutes or until cookies are lightly golden brown.
9. Let cookies cool on cookie sheet before removing.
Title: Blackberry Dump Cake
Ingredients:
- 1/2 rolled oats
- 4 fresh blackberries
- 1/2 white sugar
- 1 ground cinnamon
- 1 butter
Instructions:
1. Preheat oven to 350 degrees.
2. 2 Mix your berries, sugar and cinnamon together and spread in the bottom of a 9×13 pan.
3. 3 Sprinkle dry cake mix and rolled oats over the top of berry mixture.
4. 4 Pour melted butter over the cake/oats mix, make sure you cover evenly. (Melted butter will absorb into the dry cake mix. Do not stir! If you use cold butter shavings, scatter over the top of dry cake mix trying to cover evenly).
5. 5 Bake 30 minutes or until top is golden and berries are bubbling. You can serve this with ice cream, whipped cream or cool whip.
Title: Apple Crisp Obsession - Sugar Free
Ingredients:
- 1 apple
- 1 cinnamon
- 1/4 brown sugar
- 1 oatmeal
- 2 pecans
- 1/4 butter
- 1
Instructions:
1. Mix ingredients apple, cinnamon and splenda in an oven safe bowl.
2. Mix together oatmeal, pecans, syrup and butter. The mixture will be crumbly, top the apple mixture with the oatmeal mixture, bake at 350 for about 30 minutes. Serve the apple crisp with a scoop of vanilla protein ice cream.
Title: Creme Cake
Ingredients:
- 1/2 vegetable shortening
- 1/2 margarine
- 2 sugar
- 1 vanilla
- 5 eggs
- 1/2 maraschino cherry juice
- 1 buttermilk
- 2 flour
- 1 salt
- 1 baking soda
- 2 coconut flakes
- 4 margarine
- 4 powdered sugar
- 1 vanilla
- 8 cream cheese
- 1 1/2 pecans
Instructions:
1. Pre-heat oven to 350 degrees F.
2. Cream shortening and margarine until even consistency.
3. Add sugar and vanilla, cream until even.
4. Add egg yolks 1 at a time, creaming after each addition.
5. In a separate bowl, mix the maraschino cherry juice and buttermilk.
6. In a separate bowl, mix the flour, salt, and baking soda.
7. Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients.
8. Repeat with the other half of ingredients.
9. Fold in coconut.
10. Beat egg whites to stiff peaks and fold into the mixture.
11. Divide mixture between 2 greased floured layer pans and bake for 45 minutes.
12. Remove from oven and cool completely before icing.
13. Icing: Beat first 4 ingredients until light and creamy.
14. Spread mixture/icing between layers and over entire surface.
15. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.
Title: Snickerdoodles
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 1 margarine
- 2 vanilla
- 2 1/4 eggs
- 1 all-purpose flour
- 1/2 cream of tartar
- 1/4 baking soda
- 2 salt
- 2 sugar
- cinnamon
Instructions:
1. Heat oven to 400 degrees F.
2. In large bowl combine first 4 ingredients, blend well.
3. Stir in flour, cream of tartar, soda and salt, blend well.
4. Shape dough into 1 inch balls.
5. Combine 2 tablespoons sugar and cinnamon, roll balls in sugar mixture. Place 2 inches apart on ungreased cookie sheet.
6. Bake at 400°F for 8 - 10 minutes or until set.
7. Immediately remove from cookie sheet.
Title: Pumpkin Cream Cheese Layer Pie
Ingredients:
- 1 cream cheese
- 1/3 sugar
- 1 egg
- 1 vanilla
- 1 pumpkin
- 1 brown sugar
- 1/2 eggs
- 2 milk
- 1/4 cinnamon
- 1 nutmeg
- 1/4 salt
- 1/4 pecans
- 3/4 butter
- 2 brown sugar
- 2
Instructions:
1. Mix cream cheese, sugar, egg and vanilla well. Pour into uncooked pie crust.
2. Place in refrigerator to chill and thicken for approximately 30 to 45 minutes.
3. In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Pour on top of chilled cream cheese layer.
4. In a small bowl combine pecans, butter and brown sugar; set aside.
5. Bake in a 350 degree oven for 45 minutes. Edge of pie may be covered with a foil protector for one-half of baking time to prevent crust from getting too brown.
6. Carefully remove from oven and sprinkle pecan mixture around in a circle on top of pie. Place back in oven for approximately 10 to 15 minutes.
7. Remove from oven and allow to cool slightly. Chill in refrigerator for approximately 3 to 4 hours before cutting into serving pieces.
Title: Sarasota's Simple Pear and Apple Tart
Ingredients:
- 1 pears
- 2 apples
- 2 fresh cranberries
- 3/4 sugar
- 1/3 all-purpose flour
- 2 nutmeg
- 1/4 cinnamon
- 1 salt
- 1 all-purpose flour
- 1/4 brown sugar
- 1/4 butter
- 2 milk
- 2 sugar
- 1
Instructions:
1. Crust -- Let the crust come to room temp or at least take the chill off. Line a baking sheet with parchment paper or you can use a baking pad, but parchment is so easy, just too when done and no clean up. Also heat your oven to 425 degrees. I like to sprinkle just a pinch of flour on the pie crust (bottom side) before I put it on the parchment. Then press out the fold lines.
2. Filling -- In a medium bowl, add the pears, apples, cranberries, sugar, flour, nutmeg, salt and cinnimon. Mix well.
3. Pie -- Put all the filling directly in the center of the pie crust. Leave a couple of inches around the edge.
4. Topping -- Mix the flour, brown sugar butter and put over the filling.
5. Finish the pie -- Fold over the edges to make a rustic tart and leave a 5 or 6" center open with the filling and topping. Brush with the milk and sprinkle with the white sugar so it makes a nice shiny crispy crust.
6. Bake -- 425 for 10 minutes and then reduce to 350 and add the almonds and cook 20-30 minutes until golden brown. (If you add the nuts when you first start baking they can get too brown, so I wait until I reduce the heat). Cool before slicing.
Title: Tassies
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1 all-purpose flour
- 3/4 brown sugar
- 1 butter
- 1 egg
- 1 vanilla extract
- 1 salt
- 2/3 pecans
- maraschino cherry
Instructions:
1. For pastry blend cream cheese and butter until smooth.
2. Stir in flour.
3. Cover and refrigerate for about 1 hour.
4. Roll into twenty four, 1-inch balls.
5. Place in ungreased miniature muffin tins or small cookie tarts.
6. Press the dough against bottom and sides to form shell. Set aside.
7. In a bowl, beat brown sugar, butter and egg until combined.
8. Add vanilla, salt and half of the pecans.
9. Spoon into the pastry.
10. Top with remaining pecans.
11. Bake at 375°F for 20 minutes or until filling is set and pastry is light golden brown.
12. Cool and remove from pans.
13. Top each with a maraschino half, if desired.
Title: Oatmeal - Nut Crust!
Ingredients:
- 1 rolled oats
- 3 brown sugar
- 2/3 walnuts
- 1/3 pecans
- butter
Instructions:
1. Preheat oven to 350°F.
2. Spread oats in a large shallow pan and bake for 10 minutes to toast.
3. Toss with sugar, nuts and melted butter.
4. Press over bottom and up sides of 9-inch pie pan. Refrigerate while preparing your filling. Bake like any pie with a "regular" crust would require.
Title: Cranberry Apple Pie
Ingredients:
- 1 sour cream
- 8 Cool Whip
- 8 whole berry cranberry sauce
- 2 pecans
- 1/2
Instructions:
1. Break up pie in 2-inch pieces.
2. Cream together sour cream and Cool Whip.
3. In a large bowl, put 1/2 of pie, 1/2 of cranberry sauce and 1/2 Cool Whip mixture; repeat.
4. Garnish with nuts or apple slices. You can also sprinkle cinnamon or nutmeg on top of final layer of cool whip mixture.
5. Chill, preferably about 8 hours.
Title: Glazed Orange Bavarian Cake
Ingredients:
- 2 3/4 sugar
- 3 water
- 4 seedless oranges
- 6 eggs
- 2/3 sugar
- 1 all-purpose flour
- 2 unsalted butter
- 2 milk
- 5 sugar
- 10 unflavored gelatin
- 1.5 vanilla extract
- 1/2 heavy cream
- 2
- 1
Instructions:
1. Glaze the orange slices:
2. Bring the sugar and water to a boil in a large pot.
3. Add orange slices, lower the heat and simmer for 2.5 hours.
4. Remove from heat.
5. Let cool in syrup overnight.
6. Make the Cake:
7. Preheat overn to 350 degrees.
8. Butter and flour a 10-inch springform pan.
9. Beat the eggs and sugar with an electric mixer for 10 minutes, until very thick and pale.
10. Gradually fold in the flour.
11. Fold 1/4 of the batter into the melted butter, then fold the butter mixture into the remaining batter.
12. Spoon the batter evenly into the prepared cake pan.
13. Bake in the center of the oven for about 35 minutes, until a cake tester inserted in the center of the cake comes out clean.
14. Cool on a wire rack.
15. Run a knife around teh edge of the pan to release the cake.
16. Remove the sides and the bottom of the pan.
17. Trim any crips edges and slice the cake horzontally into 3 thin layers.
18. Orange Bavarian Cream:
19. In a medium saucepan, heat the milk to simmering.
20. In a bowl, beat the yolks with 9 tablespoons of the sugar until well combined.
21. Gradually beat in the hot milk.
22. Stir in the softened gelatin.
23. Retrun the mixture to the saucepan and cook over low heat, stirring constantly with a wooden sppon for about 10 minutes, until the mixture thickens enough to coat the back of a spoon, (Do not let boil or the eggs will curdle.).
24. Stir in the vanilla and Cointreau.
25. Place the saucepan over a bowl of rice and stir until the mixture of mounds.
26. In a bowl, softly whip the cream with the remaining tbsp of sugar.
27. Carefully fold it into the chillled Bavarian mixture.
28. Assemble:
29. Line a 10" springform pan with plastic wrap, leaving a 5" overhang all around.
30. Drain the orange slices and reserve the syrup.
31. Choose the largest slices and place them in a decorative pattern on the bottom and sides of the pan.
32. Finely chop the remaining oranges and fold into the Bavarian Cream.
33. Spoon 1/3 of the Bavarian Cream over the oranges.
34. Place 1 layer of the cake over the cream and brush with some of the reserved syrup.
35. Repeat twice wtih the remaining cream and layers.
36. Cover with plastic wrap.
37. Place a 9" cake pan on top of the cake and put a 2 lb. weight in the center of the pan.
38. Refrigerate for at least 4 hours.
39. To Serve:
40. Remove the weighted pan and plastic wrap.
41. Invert the cake onto a serving platter.
42. Remove the sides and bottom of the pan and peel off the plastic wrap.
43. Slice with a very sharp knife.
Title: Triple Nut Cranberry Apple Twist
Ingredients:
- 1 1/2 all-purpose flour
- 1 brown sugar
- 1 cinnamon
- 1/2 salt
- 1/2 ground nutmeg
- 1 butter
- 1/2 pecans
- 1/2 walnuts
- 1/2 apples
- 9 whole berry cranberry sauce
- 1 sugar
- 1/2 all-purpose flour
- 2 vanilla extract
- 1 cinnamon
- 1 Cool Whip
- vanilla ice cream
Instructions:
1. Combine first five ingredients in a large bowl, cutting the butter in with a pastry knife until the crumbles are pea sized.
2. Stir in the pecans, almonds and walnuts and pink the mixture with your fingers to make large lumps of the streusel mix.
3. In a separate bowl, combine the apples, cranberry sauce, sugar, flour, extract and cinnamon and mix well to make the filing.
4. Pour the filling into a lightly greased 13 X 9 inch baking dish and sprinkle the streusel evenly over the top.
5. Bake uncovered at 350 degrees for one hour or until apples are tender and top is a light golden brown.
6. Remove from oven and allow to cool for 15 minutes before serving.
7. Serve with Cool Whip or vanilla ice cream, if desired.
Title: Who Cares about the Calories Chocolate Cake
Ingredients:
- 400 dark chocolate
- 250 unsalted butter
- 1/4 water
- 1 ground hazelnuts
- 1/3 plain flour
- 1/2 brandy
- 6 eggs
- 1 1/3 caster sugar
- 180 dark chocolate
- 3/4
Instructions:
1. Melt the chocolate over a double boiler.
2. When melted, remove from heat, add butter 1 tblsp at a time.
3. Add water.
4. Sift together nuts and flours.
5. Beat egg yolks till thick, gradually fold in sugar until fluffy and light.
6. Fold in chocolate mix.
7. Add the flour mix and brandy.
8. Beat the egg whites to soft peaks and fold into mix.
9. Pour into a 25cm spring form tin and bake at 170 deg 45-50 min.
10. This cake will not be set in the middle.
11. Allow to cool in tin.
12. Refridgerate over night before icing.
13. Chocolate glaze Heat cream till nearly boiling, add the broken up chocolate and mix to combine.
14. Pour over cake.
15. Serving Suggestion: Top with berries before pouring on the sauce and then serve with heaps of whipped cream or ice cream.
Title: Microwave Popcorn Marshmallow Balls
Ingredients:
- 3 butter
- 1/4 margarine
- 1 marshmallows
Instructions:
1. Put the popped popcorn in a large bowl or pan; set aside.
2. In large microwave-safe bowl, microwave butter on high until butter is melted, about 30-45 seconds.
3. Add marshmallows.
4. Microwave on high until marshmallows look puffy, about 1 to 1-1/2 minutes.
5. Stir to completely melt marshmallows. Add food coloring if using.
6. Now pour melted marshmallows over the popcorn and mix carefully until the popcorn is coated.
7. Butter your hands to protect them from the heat and shape into balls.
8. Wrap each ball in plastic wrap until ready to eat!
Title: Caramel Apple Crack
Ingredients:
- 1 apple
- 1 brown sugar
- 1/2 kosher salt
- 1/4
- 1
- 1/4
Instructions:
1. Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
2. Roll out crescent rolls onto parchment. Pinch seams to make one single sheet. Prick all over with a fork. Top with a single layer of brown sugar, doing your best to cover all over.
3. Top with apples distributing evenly, then sprinkle cinnamon sugar on top. Drizzle caramel on top.
4. Bake until golden, 22 to 25 minutes.
5. Let cool completely before slicing into pieces and serving.
Title: Candy Corn Pudding Parfaits
Ingredients:
- 9 vanilla pudding mix
- 1 milk
- 3 frozen non-dairy topping
- 1/2
Instructions:
1. Remove wrappers from candies.
2. Stir together pudding mix and milk in medium saucepan.
3. Cook on medium heat, stirring constantly, until mixture comes to a boil.
4. Remove from heat.
5. Set aside 1/2 cup pudding; place plastic wrap on surface and refrigerate. Evenly divide 1 cup pudding among 4 to 6 clear parfait glasses.
6. Cover loosely, refrigerate while preparing next step.
7. Add 9 candies to remaining pudding in pan.
8. Stir until candies are melted and mixture is uniform orange color; cool slightly (about 10 minutes).
9. Evenly layer orange pudding onto vanilla pudding in serving dishes.
10. Stir 1/2 cup whipped topping into cooled vanilla pudding.
11. Evenly layer onto orange layer in serving dishes.
12. Cover; refrigerate until ready to serve.
13. Garnish with additional whipped topping and candy piece, if desired.