lumicero/recipes-ing2inst huggingface dataset:
Title: Basic White Cake - two 10
Ingredients:
- 7 1/2 milk
- 1 2/3 pure vanilla extract
- 3 3/4 cake flour
- 5 baking powder
- 2 1/2 salt
- 6 3/4 unsalted butter
- 1 1/4
- 20
Instructions:
1. Preheat oven to 350 degrees.
2. Grease two 10-inch x 1 1/2 (or 2) inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
3. Prepare magic cake strips if using.
4. In a medium bowl lightly combine the egg whites, 1/4 of the milk, and vanilla, beat lightly with a fork to combine In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
5. Add the butter and remaining milk.
6. Mix on low speed until the dry ingredients are moistened.
7. Beat for 90 seconds at medium speed to develop cake structure.
8. Stop mixer, scrape down the sides.
9. Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
10. Stop mixer, scrape down the sides and give it a final mix by hand.
11. Pour the batter in the prepared pans and smooth surface.
12. Bake 35-45 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
13. (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
14. Reinvert cakes so that tops are right side up.
15. Cool to room temperature and wrap tightly with plastic wrap.
Title: Cherry Winks
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1/2 baking powder
- 3/4 oleo
- 1 sugar
- 2 eggs
- 1 dates
- 1 pecans
- 1 maraschino cherry
- 1
Instructions:
1. Sift together flour, baking soda, and baking powder.
2. Cream together oleo, sugar, and eggs. Blend in dry ingredients; mix well.
3. Add dates, pecans, and cherries.
4. Shape into balls and roll in crushed cereal.
5. Place on a greased baking sheet.
6. Top with a cherry half.
7. Bake at 350°F for 10-12 minutes.
Title: Buttons for Eyes Cookies
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 2 vanilla
- 4 flour
- 1 baking powder
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 ground cardamom
- 3 powdered sugar
- 1 water
Instructions:
1. Cream together the butter and sugar. Then add the eggs and vanilla, and mix until thoroughly combined.
2. Gradually add in the dry ingredients, putting in the flour a bit at a time, until the dough is all mixed.
3. Divide dough in half, wrap in plastic, and chill for at least an hour.
4. Preheat oven to 325 degrees.
5. Roll out dough to 1/4" thick, and cut into rounds.
6. Using a straw or the tip of an icing bag, punch holes where the buttonholes would be.
7. Bake for around 10 minutes, or until the edges are just turning golden.
8. Remove the cookies from the baking sheet, and allow to cool completely, else the icing will run off.
9. Mix the icing by beating into the powdered sugar the egg white, and just enough water to make a runny, pourable consistency - you may need to experiment a bit with this to get a great, workable batch.
10. Tint to desired colors with food coloring.
11. To ice the cookies, place one or two cookies at a time on a long, flat knife.
12. Hold the cookies over the bowl of icing, and spoon icing over, making sure to get the sides covered.
13. Allow the excess icing to drip off, then transfer the cookies to a rack over paper to catch the drips.
14. Repeat until all the cookies are covered.
15. Let cookies dry for several hours (if you can wait!).
Title: Cherry Chocolate Biscotti
Ingredients:
- 1/2 butter
- 3/4 sugar
- 3 eggs
- 2 all-purpose flour
- 3 baking powder
- 2 corn syrup
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees and grease a large cookie sheet (or cover it with parchment, that's always my choice).
2. Cream together the butter and sugar until smooth, then add the eggs one at a time, beating after each addition.
3. Mix in the almond extract.
4. Mix the flour and baking powder and stir it into the sugar and egg until just blended.
5. Mix in candied cherries and 1/2 cup of the mini chocolate chips.
6. Shape the dough into 10-inch long loaves.
7. Place rolls on the prepared cookie sheet, and flatten each to a 3-inch width.
8. Bake for 20 to 25 minutes, or until set and light golden brown.
9. Let cool about 15 minutes.
10. Using a serrated knife, cut loaves diagonally into 1/2 inch slices.
11. Arrange slices cut side down on ungreased cookie sheets.
12. Bake for 8 to 10 more minutes, or until the bottoms of the biscotti begin to brown.
13. Turn, and bake another 5 minutes, or until browned and crisp.
14. Cool completely.
15. Mix remaining chocolate chips with corn syrup and melt in the microwave, stirring every 20 to 30 seconds until smooth.
16. Drizzle cookies with melted chocolate.
Title: Rolled Pfeffernusse
Ingredients:
- 1 1/2 light corn syrup
- 1/2 molasses
- 1 brown sugar
- 1 1/2 shortening
- 1 cinnamon
- 1/2 clove
- 1 vanilla
- 1/4 lemon juice
- 1 baking soda
- 1/2 baking powder
- 2 black pepper
- 1 flour
Instructions:
1. preheat to 350.
2. Mix sugar, syrup, molasses and shortening.
3. Add spices.
4. Mix in lemon juice and sour milk.
5. Mix in enough flour to make a stiff dough. Chill if not stiff enough to roll.
6. Roll thin and cut in little diamonds.
7. Bake until done. Not sure on timing. Maybe about 7-8 minutes.
Title: Crisp Ginger Cookies
Ingredients:
- 7 1/2 unsalted butter
- 1 1/4 sugar
- 1 dark molasses
- 1/2 flour
- 2 1/2 baking soda
- 2 1/2 salt
- 1/2 ground ginger
- 2 candied ginger
- 2 pecan halves
- 1 1/4
Instructions:
1. In a large bowl, combine the butter and sugar.
2. Using an electric mixer set on medium speed, beat until the mixture is fluffy and light.
3. Add the egg and continue to beat on medium speed until fully incorporated, then beat in the molasses.
4. To another, smaller bowl, sift together the flour, soda, salt and ground ginger.
5. With the mixer set on low speed, beat the flour mixture into the butter mixture, one third at a time, beating well after each addition.
6. Stir in the candied ginger and pecans.
7. Turn the dough out onto a lightly floured work surface.
8. Knead briefly, then divide into 2 equal portions.
9. Using your palms, roll each portion into a log, 1 1/4 to 1 1/2 inches in diameter.
10. Wrap each log separately in plastic wrap and chill about two hours.
11. Preheat oven to 325*F (165*C) LIne two baking sheets with standard parchment paper.
12. On a lightly floured surface, slice the dough logs crosswise 1/8th inch thick.
13. Place the dough rounds 1 inch apart on the prepared baking sheets.
14. Bake until golden, 8 to 10 minutes.
15. Set on a wire rack to cool completely.
Title: Coconut Almond Brownie Cups
Ingredients:
- 1/2 butter
- 1 water
- 1/2 sugar
- 1/2 vanilla
- 1/2 eggs
- 2 flour
- 1/2 baking powder
- 1/2
- 24
Instructions:
1. Heat oven to 350. Line 24 miniature muffin cups, 1 3/4 x 1 inch with paper baking cups.
2. In large microwavable bowl, microwave butter, water and sugar uncovered on High about 1 minute or until butter is melted; stir until blended. Stir in chocolate chips until melted. Stir in vanilla and eggs until well mixed. Stir in flour and baking powder. Spoon 1 heaping tablespoon batter into each muffin cup.
3. Bake 17-25 minutes or until set (do not overbake.).
4. Lightly press 1 candy bar on top of each brownie cup. Cool completely, about 30 minutes.
Title: Edible Cookie Basket
Ingredients:
- 1 1/4 flour
- 1/2 salt
- 1/4 butter
- 1/2 sugar
- 4 egg
- 2/3 vanilla
- 1
- 1/2
Instructions:
1. In a medium bowl, combine flour, cocoa powder, almonds and salt; set aside.
2. In a large bowl, beat butter, sugar, egg and vanilla with an electric mixer til light and fluffy.
3. Add flour mixture, beating until dough forms about 2 minutes.
4. Roll dough out to 1/8-inch thickness.
5. Use a 1-1/2" cookie cutter with scalloped edges and cut out shapes.
6. Making the basket: Cover the outside of a loaf pan with foil and spray with cooking spray.
7. Cover the pan with the dough cutouts (overlapping slightly) and pressing gently.
8. Bake in a 350 degree preheated oven for 15 minutes or until the edges are firm.
9. Cool completely before removing the cookie basket.
10. You can mold the cookie dough around different shaped oven-proof bowls too.
Title: Dog and Human Cookies
Ingredients:
- 1 banana
- 1 butter
- 2 sugar
- 2 peanut butter
- 1 honey
- 1/2 flour
- 1 chocolate
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. For the bananas:
3. Mix the bananas in a bowl. Squeeze the lemon juice on them to ensure they don't brown. On a parchment paper-lined baking tray, brush 1 tablespoon melted butter. Sprinkle 1 tablespoon sugar and lay out the banana slices. Brush the slices with remaining butter and sprinkle with remaining sugar. Bake for about 1/2 hour until the bananas are golden brown. Set aside.
4. For the cookies:
5. In a medium bowl, stir together the peanut butter and honey. Mix in the flour, then the caramelized bananas and chocolate. Line a baking sheet with parchment paper. Drop tablespoon-size clusters on the baking sheet. Bake for 20 minutes, or until golden brown.
6. Cook's Note:
7. For dog cookies, omit the banana chips and chocolate.
Title: Chocolate Zucchini Cake
Ingredients:
- 2 1/2 unsifted all-purpose flour
- 1/2 baking powder
- 2 1/2 salt
- 1 cinnamon
- 1 butter
- 3/4 margarine
- 2 sugar
- 3 eggs
- 2 zucchini
- 2 vanilla extract
- 2 milk
- 1/2 ground walnuts
- 1 confectioners' sugar
- 3/4
- 1
- 1/2
Instructions:
1. Generously grease a 12 cup bundt pan. Set aside.
2. Preheat oven to 350°F
3. In medium bowl combine first 6 ingredients; set aside.
4. In large mixer bowl with mixer at medium speed beat butter or margarine and sugar until light and fluffy.
5. Add eggs and continue beating until well mixed.
6. Stir in zucchini, orange peel and vanilla. Alternately stir in dry ingredients, milk and nuts.
7. Pour into greased Bundt pan.
8. Bake for 1 hour or until toothpick inserted in center comes out clean.
9. Let cool in pan on wire rack for 15 minutes.
10. Invert pan to remove.
11. Spread with orange glaze.
12. Orange Glaze;.
13. In small bowl combine confectioners' sugar, orange juice and peel.
14. Stir until smooth.
15. Drizzle on cooled cake.
Title: Cream Cheese and Pecan Stuffed Berries
Ingredients:
- 20 strawberries
- 8 cream cheese
- 1/4 powdered sugar
- 1/4 vanilla
- 2/3 pecans
Instructions:
1. Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.
2. In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.
Title: Raw Chocolate Cups With Blueberries and Cashews
Ingredients:
- 1/8 raw cashews
- 1/4 coarse sea salt
- 1/2 coconut oil
- 1
- 2/3
- 2
Instructions:
1. Place the raw cashews into a small food processor and crush into a coarse powder. Add in the dried blueberries, brown rice syrup and salt, then pulse again until the mixture forms one big blob.
2. Scoop out a heaping 1/2 tsp of the mixture. Roll it into a small ball, then flatten it between your palms. Make sure that the size of the disc is small enough to fit into the mini baking cup with a little space around the edges. Repeat until you have 9 discs.
3. Melt 1/3 of the coconut oil in a small glass measuring cup. Whisk in 1/3 of the cocoa powder, then add in 1 TB of the raw agave syrup. Taste the mixture and add more agave if you want it sweeter.
4. Lay out the baking cups onto a flat plate, then pour the chocolate into the baking cups. It's important that you only put enough chocolate into the bottom to just cover it. Place into the freezer to set for about 10 minutes. Remove from the freezer.
5. Place the discs on top of the hardened chocolate. Repeat the steps for making the chocolate, then pour that over the tops of the discs until they are covered completely. Place in the freezer to set for another 10 minutes.
6. Store in the refrigerator, and allow the cups to sit at room temperature for about 30 minutes before eating for the best taste and texture.
7. You can also sub dried cherries, figs, dates or other dried fruit for the blueberries here. Macadamia, almond or hazelnuts can be subbed for the cashews as well.
Title: Easy Peanut Butter Cup Cookies
Ingredients:
- 1/4 butter
- 1 peanut butter
- 2 powdered sugar
- 1
- 2 1/2
Instructions:
1. Combine butter and peanut butter.
2. Add powdered sugar and blend well.
3. Take two vanilla wafers and place peanut butter mixture between to make a "sandwich".
4. Place chips in a microwave safe bowl and heat at 50% power for one minute.
5. Keep heating at 30 second intervals, until the mixture is melted.
6. Dip each cookie into the melted chocolate.
7. Place cookies on wax paper and let stand for 30 minutes to cool and harden.
8. Store in an airtight container.
Title: Spiced Sweet-Potato Cake With Brown Sugar Icing
Ingredients:
- 32 sweet potatoes
- 2 3/4 all-purpose flour
- 2 ground cinnamon
- 1 1/4 ground ginger
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 2 sugar
- 1 eggs
- 4 vanilla extract
- 1 powdered sugar
- 1 dark brown sugar
- 3/4 unsalted butter
- 1/2 vanilla extract
- 1/4
Instructions:
1. For cake:
2. Pierce sweet potatoes with fork.
3. Microwave on high until very tender, about 8 minutes per side.
4. Cool, peel and mash sweet potatoes.
5. Position rack in center of oven; preheat to 325°F
6. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan.
7. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl.
8. Measure enough mashed sweet potatoes to equal 2 cups.
9. Transfer to large bowl.
10. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth.
11. Add eggs 2 at a time, beating well after each addition.
12. Add flour mixture; beat just until blended.
13. Beat in vanilla.
14. Transfer batter to prepared pan.
15. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes.
16. Cool cake in pan on rack 15 minutes.
17. Using small knife, cut around sides of pan and center tube to loosen cake.
18. Turn out onto rack; cool completely.
19. For icing:
20. Sift powdered sugar into medium bowl.
21. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves.
22. Increase heat to medium-high and bring to boil.
23. Boil 3 minutes, occasionally stirring and swirling pan.
24. Remove from heat and stir in vanilla.
25. Pour brown sugar mixture over powdered sugar.
26. Whisk icing until smooth and lightened in color, about 1 minute.
27. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes.
28. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake.
29. Let stand until icing is firm, at least 1 hour.
30. NOTE: Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.
Title: Tom Thumb Cake (With Canned Plums)
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1 flour
- 2 purple plums
- 1 buttermilk
- 1 salt
- 1/2 - 1 baking soda
- 1 allspice
- 1 vanilla
- 1 sugar
- 1 buttermilk
- 1 white corn syrup
- 1/2 baking soda
- 1 vanilla
- 1/2 butter
- 1/2
Instructions:
1. Blend sugar and oil, add eggs and beat well. Sift all dry ingredients together and mix into batter alternately with buttermilk. Stir in nuts, plums and vanilla.
2. Pour into ungreased 9X13 pan and bake 1 hour at 300°F
3. BUTTERMILK ICING: Mix ingredientsin saucepan. Bring to a boil and cook until it forms a soft ball, about 15 minutes. Upon removing cake form oven, poke holes in top with a fork and pour the hot buttermilk icing over it immediately.
Title: Rustic Peach Blueberry Tart
Ingredients:
- 3/4 all-purpose flour
- 3/4 yellow cornmeal
- 1/2 sugar
- 1/8 salt
- 6 butter
- 4 blueberries
- 5 sugar
- 1 1/2 fresh lemon juice
- 1/3 cornstarch
- 3 ground cinnamon
- 2 ice cream
- 1/4
Instructions:
1. To make Cornmeal Crust:
2. Add flour, cornmeal, sugar and salt to a food processor and pulse 2 or 3 times to combine.
3. Add cheese and butter, and blend until dough resembles coarse meal.
4. Add 3 Tbs. cold water, and pulse several times, or until dough comes together.
5. Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight.
6. Preheat oven to 425°F.
7. To make Peach-Blueberry Filling:
8. Using a large bowl, toss together the peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon.
9. Let stand 15 minutes, or until sugar is dissolved.
10. Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round.
11. Fold in edge 1/2 inch to create sides.
12. Slide parchment and dough onto ungreased baking sheet or pizza pan.
13. Using a slotted spoon, place fruit in center of crust .
14. Discard the juice.
15. Bake 15 minutes at 425°F.
16. Reduce heat to 350°F, and bake 20 minutes more, or until crust is crisp and brown.
17. Allow tart to cool 10 minutes.
18. Slide tart from parchment onto serving plate.
19. Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.
Title: Red Velvet Valentine Hearts (Mini-Cupcakes)
Ingredients:
- 2/3 tapioca flour
- 2/3 salt
- 2/3 baking soda
- 1 xanthan gum
- 1 buttermilk
- 2 white vinegar
- 1/4 eggs
- 1 sugar
- 1 butter
- 2 vanilla extract
- 3/4 powdered sugar
- 1/4 low-fat cream cheese
- 2
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare mini cupcake tins or heart-shaped tins with paper liners or spritz with non-stick cooking spray.
3. In a large bowl whisk together all dry ingredients (excluding sugar!).
4. In another large bowl mix together buttermilk or soured milk with vinegar and 1 teaspoons of vanilla extract.
5. With an electric mixer cream butter and sugar until light and fluffy.
6. Add egg yolks, one at a time until well incorporated.
7. Slowly add half of dry mixture, followed by half of buttermilk mixture to creamed sugar mixture.
8. Beat until just combined.
9. Repeat until all of flour and buttermilk mixtures have been incorporated.
10. Add 1/2 oz. of red food coloring, or more to your liking and mix well with mixer.
11. Do not overbeat.
12. In a small bowl, whisk or beat egg whites until stiff peaks form.
13. Fold into cake batter.
14. Fill each muffin tin 2/3 full with batter.
15. Bake for 8-10 minutes until a toothpick inserted in the center comes out clean. WATCH CAREFULLY! You do not want these little cuties to burn!
16. For Icing:
17. Combine powdered sugar, softened cream cheese, and 1 teaspoons vanilla extract and mix until creamy. Spread on cooled cupcakes and enjoy!
Title: Terrific Toasted Cinnamon Rolls
Ingredients:
- 8 brown sugar
- 1/4 cinnamon
- 2 raisins
- 1/4
Instructions:
1. Unroll dough, separating into 8 triangles, and place on lightly greased cookie sheet.
2. In a small bowl, mix together sugar and cinnamon and sprinkle on each dough shape.
3. Top with raisins, and roll up into loose crescents or round shapes. Pinch shut.
4. Bake at 375 for 12 minutes, or until toasty brown.
Title: Chocolate Butter Cookies
Ingredients:
- 1/2 sugar
- 3/4 butter
- 1 vanilla extract
- 1 all-purpose flour
- 1 1/2
- 1/4
Instructions:
1. Heat oven to 375 degrees.
2. Combine sugar, butter, egg, and extract.
3. Beat at medium speed until fluffy.
4. Gradually add flour and cocoa until well mixed.
5. Shape into rounded teaspoonfuls 1" balls, cookie press, or indent in the middle.
6. Bake for 7-9 minutes.
7. Cool, then decorate with melted chocolate, cherry in center, or powdered sugar.
Title: Fudge Squares
Ingredients:
- 1 brown sugar
- 1/2 margarine
- 1 egg
- 1 1/4 flour
- 1 baking powder
- 1/3 milk
- 1/2 salt
- 1 vanilla
- 1/4 walnuts
- 1 1/4 brown sugar
- 2 brown sugar
- 1 corn syrup
- 1/4 evaporated milk
Instructions:
1. Cream margarine, sugar, egg and beat, Add milk.
2. Sift dry ingredients and add to creamed ingredients.
3. Next add vanilla and walnuts.
4. Pour into 8x8-inch baking pan. Bake in 35F oven for 30 minutes.
5. Cool Completely on wire rack.
6. FROSTING:.
7. Mix ingredients together and cook in a saucepan for five minutes. Remove fron stove and beat until it thickens. Spread on squares.
Title: K's Famous Pumpkin Spice Cupcakes
Ingredients:
- 2 1/4 all-purpose flour
- 1 pumpkin pie spice
- 1/2 salt
- 1 baking powder
- 1/2 baking soda
- 1/2 butter
- 1 white sugar
- 1/3 brown sugar
- 2 eggs
- 3/4 milk
- 1 pumpkin puree
Instructions:
1. Preheat an oven to 350 degrees. Line 24 muffin cups with paper muffin liners. .
2. In a bowl, sift together the flour, pumpkin pie spice, salt, baking powder, and baking soda; set aside.
3. In a large bowl, creamm butter, white sugar, and brown sugar until light in color and fluffy. Add the eggs, mixing until completely incorporated. Mix in the milk and pumpkin puree.
4. Stir in the flour mixture, a little at a time, mixing until just incorporated.
5. Divide the batter equally between the 24 muffin cups. (I use slightly more than 1/8 of a cup in each.).
6. Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.
7. Cool in the pans for 5 minutes then remove to cool completely on a wire rack.
8. When completely cool, frost with "K's Pie Spice Cream Cheese Frosting".
Title: Chocolate Espresso Cups
Ingredients:
- 12 evaporated milk
- 1/3 granulated sugar
- 2 instant espresso powder
- 1/8 coarse salt
- 1/4 cornstarch
- 2 water
- 1 1/2 chocolate-covered coffee beans
- 1/4
- 8
Instructions:
1. Combine 1 cup of milk with sugar, instant espresso powder and salt in a medium saucepan. Bring the mixture just to a boil, whisk in mini chocolate chips and turn off heat.
2. In a medium bowl, stir together constarch and water until completely smooth. Blend in remaining 1/2 cup of milk. Sift cocoa powder over bowl and whisk mixture until free of lumps.
3. Vigorously whisk hot milk mixture to blend melted chocolate chips. Transfer to cocoa mixture and whisk to combine. Transfer mixture back to saucepan and cook over low heat until pudding has thickened, about 2 minutes.
4. Ladle pudding into 8 espresso or pudding cups. Lay a small piece of plastic wrap over the surface of each pudding to prevent a skin from forming. Refrigerate for 2 hours or until set.
5. Just before serving, top each pudding with whipped topping and garnish with a chocolate covered coffee bean.
Title: Cherry Angel Food Trifle
Ingredients:
- 10 milk
- 1 3/4 vanilla instant pudding mix
- 1 milk
- 1 vanilla extract
- 1/2 maraschino cherry juice
- 1/2 cherry pie filling
- 2 flaked coconut
- 1
- 3/4
- 1/2
- 1/4
Instructions:
1. In a mixing bowl, combine the 1 3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes or until thickened.
2. In another bowl, beat whipped topping mix, vanilla and the 1/2 cup remaining milk until stiff peaks form.
3. Cut cake into 1/2 inch cubes and place half in a 3 quart glass trifle bowl.
4. Sprinkle with 1 tbls cherry juice.
5. Top with half of the pie filling, half of the prepared pudding and 1/4 cup of the chocolate syrup.
6. Repeat layers.
7. Top with whipping topping and remaining syrup.
8. Sprinkle with coconut and almonds.
9. Cover and refrigerate for at least 4 hours before serving.
Title: Shofly Minis
Ingredients:
- 8 cream cheese
- 1 butter
- 2 flour
- 2 eggs
- 1 1/2 brown sugar
- 1 1/2 vanilla
- 2 milk
- 1/2 butter
- 1 sugar
- 1 1/2 flour
Instructions:
1. Heat oven to 400 degrees and line muffin tins with paper liners.
2. In a bowl combine the cream cheese and 1 cup of butter and mix together. Add 2 cups of flour and mix into a dough. (I found it easiest to use my hands for this.) Shape dough into 1 to 1 1/2 inch balls and press into the bottom of muffin tins.
3. In another bowl mix the eggs, brown sugar, vanilla, and milk together. Drizzle 1 teaspoon of syrup mixture ontop of the dough in each muffin tin.
4. Cream together remaining 1/2 cup of butter an.