lumicero/recipes-ing2inst huggingface dataset:
Title: No-Bake Boston Creme Pie Strata
Ingredients:
- 3 graham cracker
- 2 cornstarch
- 3 eggs
- 5 unsalted butter
- 3/4 sugar
- 1/2 salt
- 4 half-and-half
- 2 vanilla
- 1/4 unsalted butter
- 1/4 milk
- 1/4 confectioners' sugar
- 2 vanilla extract
- 1 unsalted butter
- 1/4 milk
- 1/4 confectioners' sugar
- 1/4 vanilla extract
- 2
- 1
Instructions:
1. Line the bottom of a 9 x 13-inch baking dish or cake pan with graham crackers, using about a quarter of them and breaking some in half if necessary; set aside.
2. To make the custard, place the cornstarch in a small bowl. In another small bowl, whisk together the eggs and egg yolks. Set both aside.
3. In a deep, heavy saucepan, melt the butter over medium heat and stir in the sugar. Add the salt and half-and-half, and stir. Warm over medium heat until bubbles form around the edges of the liquid. Do not let it boil. When the half-and-half mixture is hot, turn off the heat.
4. Pour a ladleful of the hot half-and-half mixture into the small bowl holding cornstarch. Whisk carefully to combine. To remove any lumps, add a little more liquid and whisk. Pour the cornstarch mixture into the beaten eggs. Whisk to combine.
5. Pour the egg mixture into the pot and turn the heat to medium. Whisk continuously and vigorously, working all the angles of the pot and scraping the bottom. Continue whisking for 5-8 minutes, or until the custard becomes very thick and starts to boil, with large bubbles that slowly rise to the surface. Turn off the heat and stir in the vanilla.
6. Spread one-third of the custard evenly over the prepared graham crackers. Top with another layer of graham crackers and spread half of the remaining custard over that layer. Add a third layer of graham crackers and top with the remaining custard. Cover the top of the custard with a final layer of graham crackers. Set aside.
7. To make the frosting, melt the butter with the cocoa powder in a small saucepan. Bring to a light simmer over medium-low heat and let it bubble for about 1 minute.
8. Whisk in the milk and cook for 3 more minutes, letting the mixture bubble up around the edges. Remove from the heat and beat in the confectioners’ sugar with a whisk or hand beater. When the mixture is smooth, add in the vanilla. While the frosting is still hot, pour it over the top layer of graham crackers and smooth with a knife or spatula dipped in hot water.
9. Cover the layered dessert with a lid or aluminum foil and refrigerate. (If using foil, be careful not to let it touch the top of the dessert, as it will stick to the frosting.) Refrigerate for a minimum of 4 hours and up to 2 days before slicing and serving. Serve chilled.
Title: Chocolate Raspberry Cake
Ingredients:
- 12 eggs
- 1 sugar
- 1/3 fresh raspberries
- 1 dark chocolate
- 4 butter
- 1 1/2 sugar
- 1/4 powdered sugar
- 5
- 1/4
Instructions:
1. For the chocolate cake batter:
2. Preheat the oven at 350 degrees F. Butter 2 (9-inch round by 2-inch deep cake pans), and line the bottom with a round of parchment paper.
3. Beat the 12 egg yolks with the sugar until thick and pale, about 3 minutes using a hand or stand mixer. Sift and fold in the cocoa using a spatula.
4. Beat the egg whites until firm peaks form. Slowly add the egg whites to the chocolate mixture in 3 increments.
5. Divide the batter evenly between the pans lined with parchment paper and bake in the middle of the oven for 20 minutes, or until it springs back with the touch of your fingers. Let cool slightly and unmold. Cool completely.
6. For the raspberry filling:
7. In a small saucepan, melt the raspberry jam, transfer to a bowl and add the fresh raspberries. Stir delicately to coat the raspberries with the jam. Keep aside.
8. For the chocolate mousse:
9. In a saucepan, bring the cream to a boil and remove from heat. Pour the hot cream on the chopped chocolate and let stand for 2 minutes. Whisk the ganache until smooth. Add the butter and let cool at room temperature for about 30 minutes.
10. Beat the 5 egg whites to soft peaks. Add the sugar and continue beating until firm peaks form. Slowly add the meringue in 3 increments to the chocolate ganache. Keep the mixture in the refrigerator for 1 hour.
11. To assemble the cake:
12. Remove the parchment paper from the cake and invert one layer onto a plate. Spread half of the chocolate mousse and garnish with the reserved raspberry mixture. Place the second cake layer on top. Spread the remaining mousse and garnish with fresh raspberries. Top with chocolate shavings and sprinkle with powdered sugar.
Title: Butterfly Cupcakes
Ingredients:
- 1/2 margarine
- 1/2 sugar
- 1 1/4 self-rising flour
- 2 eggs
- 2 dark chocolate
- 1 butter
- 1/3 powdered sugar
- 1 1/3 lemon juice
- 1 lemon, zest of
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 350F Place 12 cupcake holders in a muffin pan.
2. Place all of the ingredients for the cake, except the melted chocolate in a large mixing bowl and beat with an electric mixer until just smooth.
3. Beat in the chocolate; spoon equal amounts of the batter into the cupcake holders, filling them about 3/4 the way full.
4. Bake for 15 minutes, or until springy to the touch.
5. Transfer to a wire rack and let cool.
6. To make the butter cream, place the butter in a mixing bowl and beat until fluffy, them gradually beat in the powdered sugar.
7. Beat in the lemon rind and gradually beat in the lemon juice.
8. When the cupcakes are cool, cut the top off of them, using a serrated knife.
9. Cut each top in half and spread or pipe the butter cream frosting over the cut surface of each cake and push the two top pieces of the cake top into the frost to form wings.
10. Sprinkle with powdered sugar.
Title: Chocolate Filled Bonbons
Ingredients:
- 3/4 sugar
- 1/2 brown sugar
- 1/4 egg
- 1 vanilla
- 2 flour
- 1/2 baking powder
- 1 3/4 salt
- 1/2
- 3 -4
Instructions:
1. Cream lard, beat in sugar.
2. Add eggs, and flavourings.
3. Mix dry ingredients and add.
4. Form into 1 inch balls.
5. Press each ball around a chocolate rosebud.
6. Bake 12 mins on an ungreased cookie sheet at 350F.
Title: Italian Cream Cake
Ingredients:
- 1 buttermilk
- 1 baking soda
- 2 sugar
- 1/2 butter
- 1/2 shortening
- 5 eggs
- 2 flour
- 1 vanilla
- 1 coconut
- 1 pecans
- cream cheese
Instructions:
1. Mix buttermilk and soda, let stand for a few minutes.
2. Cream together sugar, butter and shortening. Add egg yolks one at a time, beat well.
3. Add milk mix to flour mix, alternately, a little at a time.
4. Add vanilla, nuts and coconut. Beat well.
5. In a separate bowl, beat egg white until stiff. Carefully fold into batter.
6. Pour into well greased 9" cake pans and bake at 325 degrees for 25 minutes or until toothpick comes out clean.
7. Cool on racks. When cool frost with cream cheese icing*.
8. *Cream cheese icing:
9. Cream together 1 stick of butter and 8 oz. cream cheese until soft and fluffy. Add 1 pound of powdered sugar and 1 tsp of vanilla, beat well.
Title: Angel Food Cake
Ingredients:
- 12 sugar
- 1 1/2 flour
- 1 vanilla extract
- 1 1/2 lemon juice
- 1 1/2 cream of tartar
- 1 salt
- 1/4
Instructions:
1. Preheat oven to 325 degrees f.
2. Line bunt pan with parchment paper.
3. Mix 3/4 C sugar and sifted flour together. Set aside.
4. Mix egg whites on medium speed until just fluffy (about 1 minute).
5. Add cream of tartar.
6. Continue to mix until egg mixture forms soft peaks (about 5 minutes).
7. Mix in remaining 3/4 C sugar, salt, lemon juice and vanilla.
8. Sift flour mixture into egg mixture gradually, blending with a spatually after each addition.
9. Pour batter into lined pan.
10. Bake for 50 to 60 minutes until cake is lightly browned and springs back at touch.
Title: No-Bake Snake Cake
Ingredients:
- 2 Icing for the No-Bake Snake Cake
- 1
Instructions:
1. Arrange 8 rollettes on board to form a snake shape. Trim 2 rollettes and position as head and tail.
2. Use trimming from head and tail and remaining rollettes to fill in the gaps.
3. Colour icing yellow, then gradually add green colouring to get a lime green colour. Set aside 1/8 teaspoon icing. Spread remaining icing over cake.
4. Set aside 2 yellow Smarties for eyes. Arrange remaining Smarties over cake. Cut 2 small strips from liquorice. Use reserved icing to stick a liquorice strip onto each reserved Smartie. Place onto cake to form eyes. Cut 2 tiny dots from liquorice to make nostrils. Place onto cake. Cut jelly snake into a forked tongue shape. Place onto cake.
Title: Warm Lemon Ginger Cups
Ingredients:
- 3 eggs
- 3/4 powdered sugar
- 2 1/2 flour
- 1 ground ginger
- 1 half-and-half cream
- 1/3 fresh lemon juice
- 2 lemon zest
- 1/4 salt
- 6 crystallized ginger
Instructions:
1. Preheat oven to 350°F and line the bottom of a 13 X 9-inch baking pan with a dishcloth. Butter six (1/2-cup) ramekins and place in pan.
2. Beat egg yolks and sugar in a large bowl with an electric mixer until well combined. Mix in flour and ground ginger until no lumps remain, scraping bowl as necessary. Stir in half & half, lemon juice and lemon zest.
3. Beat egg whites and salt in a medium bowl until stiff peaks form; fold gently into lemon mixture.
4. Spoon equal amounts into prepared ramekins and top each with 1 teaspoons ginger chips. Pour boiling water carefully into pan until it reaches the halfway point on the ramekins. Transfer carefully to oven and bake for 20 minutes or until tops are very lightly browned. Remove from water bath immediately and let cool slightly before serving warm.
Title: Mini Toblerone Muffins
Ingredients:
- 1 plain flour
- 1/4 cocoa powder
- 2 baking powder
- 1/3 brown sugar
- 60 butter
- 1/3 milk
- 1 egg
- 100
Instructions:
1. Preheat oven to 180°C Grease two 12-hole 2-tablespoon capacity mini muffin pans or line with paper cases.
2. Sift flour, cocoa and baking powder into a bowl. Stir in sugar. Make a well in the centre.
3. Whisk butter, milk and egg in a jug. Pour into well. Add chocolate and gently fold until just combined. Three-quarter fill muffin cases with mixture. Bake for 10 to 12 minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes. Serve warm.
Title: Pear Raisin Bread Pudding
Ingredients:
- 2 pears
- 2 butter
- 3 eggs
- 1 -2 caster sugar
- 1 vanilla extract
- 1/2 salt
- 500 -700 low-fat milk
- nutmeg
Instructions:
1. Lightly butter the raisin bread, cut into pieces to line the bottom of the baking dish. Any remaining cut into 2cm cubes and scatter amongst the pears.
2. Layer the pears on top of the bread.
3. Sprinkle with nutmeg (to taste) - or use other baking spice to taste.
4. Whick eggs and sugar to combine, add salt and milk and combine well.
5. Pour over pears and bread.
6. Bake in pre-heated 180C oven for approximately 30-40 minutes, or until "custard" is set.
7. Serve hot with cream or ice cream.
Title: Chocolate Orange Sour Cream Pound Cake
Ingredients:
- 1/4 unsalted butter
- 3/4 sugar
- 1 1/3 eggs
- 3 sour cream
- 1 pure vanilla extract
- 2 orange, zest of
- 1 1/2 milk
- 1 salt
- 1/4 baking soda
- 3/8 baking powder
- 1/2 all-purpose flour
- 2 1/2 chocolate
- 3 confectioners' sugar
- 175 chocolate
- confectioners' sugar
Instructions:
1. Preheat the oven to 350°F
2. Generously grease a 9 inch tube pan or bundt cake pan or two 8 by 4 inch, or two 9 by 5 inch loaf pans with non stick cooking spray.
3. Melt the chocolate and set aside.
4. Cream the butter and the sugar until fluffy.
5. Beat in the eggs, sour cream, orange zest and extracts , blending well.
6. Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended.
7. Stir in the milk, and then fold in the chocolate.
8. Remove 1/2 up of the batter and mix with the melted chocolate.
9. Spoon white batter into pan and then drop spoonfuls of the chocolate batter on top of that. Swirl briefly with a knife to marbleize.
10. Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
11. Dust with confectioners’ sugar or drizzle on melted white and dark chocolate or melted milk chocolate.
12. Alternatively, you can glaze with an orange juice and confectioner’s sugar glaze.
Title: Cool No Bake Cake for Mother’s Day
Ingredients:
- 1 instant pudding mix
- 1 mint sprig
- 1
- 2 -3
Instructions:
1. Slice the pound cake into several horizontal slices about an inch thick.
2. Prepare the pudding according to package directions. Mix the pudding with the whipped topping.
3. Chop up the fresh fruit you've chosen.
4. Layer 2-3 layers of the cake, fruit, and (a little less than half) the pudding mixture in a loaf pan. Then top the cake with the remaining pudding.
5. Put the cake in the fridge for a couple of hours.
6. When it's chilled, decorate it; we topped ours with trimmed strawberries and mint sprigs.
7. Squeeze on a greeting with chilled chocolate syrup. Then serve Mom a sweet treat on her special day.
Title: Best Ever Hershey's Chocolate 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
- 1
Instructions:
1. mix together first 6 ingredients.
2. add 7-10 next.
3. beat on medium speed for 2 minutes.
4. stir in boiling water (batter will be very thin).
5. grease and flour a 9x13 pan and pour batter in.
6. cook for at least 30 minutes or more until the wooden pick pulls out clean.
Title: Mini Cherry Cheesecakes
Ingredients:
- 1 butter
- 2 cream cheese
- 8 vanilla
- 1 1/2 lemon juice
- 2 sugar
- 1/3 egg
- 1 cherries
- 1 sugar
- 1/2 cornstarch
- 2
Instructions:
1. In a bowl, combine crumbs and butter. Press gently into the bottom of 12 paper-lined muffin cups.
2. In a mixing bowl, combine cream cheese, vanilla. Lemon juice, sugar and egg; beat until smooth. Spoon into crusts.
3. Bake at 375 for 12-15 minutes or until set. Cool completely.
4. Drain cherries, reserving ½ cup juice in a saucepan; discard remaining juice. To juice, add cherries, sugar, and cornstarch.
5. Bring to a boil, stirring occasionally. Boil for 1 minute. Cool; spoon over cheesecakes. Chill for at least 2 hours.
Title: Diabetic Chocolate Rice Delight
Ingredients:
- 2 milk
- 1/4 long-grain rice
- 1/8 salt
- 1 vanilla
- 1/2 artificial sweetener
- 1 strawberries
- 8
- 1/4
- 4
Instructions:
1. In a heavy saucepan, heat milk, rice, salt and chocolate until mixture boils. Stir occasionally. Reduce heat. Cover and simmer for about 40 minutes or until rice is tender and almost all the liquid has been absorbed.
2. Stir occasionally.
3. Remove from heat and stir in vanilla.
4. Refrigerate till chilled. Stir several times.
5. Beat whipping cream til soft peaks form.
6. Beat in artificial sweetener.
7. Mix half of whipped cream with the chocolate mixture.
8. Pour into four dessert dishes.
9. Top with remaining whipped cream and nuts.
10. Garnish each with a strawberry.
Title: Cheerios Treats
Ingredients:
- 5 peanut butter
- 1/2 oleo
- 1/2 marshmallows
- 3
- 3 1/2
Instructions:
1. Melt butter and marshmellows.
2. Add peanut butter and stir.
3. Then add rest of ingredients.
4. Pour into greased 13x9 pan.
5. Cut into squares.
Title: White Peach Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 6 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 3 baking soda
- 1/4 salt
- 1/4 sour cream
- 1/2 confectioners' sugar
- 2
Instructions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in extracts.
4. Combine the flour, baking soda and salt; add to the batter alternately with sour cream.
5. Fold in the peaches.
6. Pour into a greased and floured 10-inch fluted tube pan.
7. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
9. Dust with confectioner's sugar if desired.
Title: Tahitian Parfaits
Ingredients:
- 4 butter
- 6 sugar
- 1 heavy cream
- 1 vanilla extract
- 3 -4 bananas
- 8 coconut
- 1/2
- 1/4
- 1/2
Instructions:
1. Heat the butter in a 12-inch skillet over medium heat.
2. Stir in 4 tablespoons of the sugar.
3. Add the bananas.
4. Cook and stir for about 3 minutes or until the sugar caramelizes.
5. Set aside.
6. Beat the cream, vanilla and remaining sugar in a large bowl with mixer at high speed until stiff peaks form.
7. Layer in each of 4 parfait glasses: 1/4 cup whipped cream, 2 tablespoons cookies, 1/2 cup bananas, 1 tablespoon coconut, 1 tablespoon nuts, 2 tablespoons cookies, 2 tablespoons chocolate sauce, 1/4 cup whipped cream and 2 teaspoons coconut.
8. Serve immediately and enjoy!
Title: Chocolate Hershey's Bar Bread Pudding
Ingredients:
- 2 milk
- 4 sugar
- 1/2 sugar
- 2 ground cinnamon
- 6 vanilla extract
- 2 unsalted butter
- 6 chocolate
- 1/4 pecans
- 6 cornstarch
- 1/2 Bourbon
- 3/4 milk
- 1 sugar
- 2 vanilla extract
- 1 salt
- 1
- 1/4
- 1
- 1/4
Instructions:
1. Preheat oven to 350*F.
2. prepare a custard; whisk together the milk, egg yolks, 1/2 cup sugar, cinnamon, and vanilla in a large bowl. Set aside.
3. Spread the bread in a single layer on a large baking pan with sides.
4. Place butter in a small saucepan over medium heat.
5. When melted, drizzle the butter over the bread and toss or stir to evenly coat.
6. Place the pan into the oven and bake until lightly browned, about 15 minutes.
7. Keep the oven temperature at 350*F and transfer the bread to the bowl with the custard, gently stirring to saturate all pieces. Set aside for 2 to 3 minutes.
8. Spray a 10 inch cast iron skillet with cooking spray.
9. Line the bottom of the skillet with parchment or baking paper.
10. Spoon half of the bread/custard mixture on top, spreading in an even layer.
11. Sprinkle with the chocolate, then top with the remaining bread.
12. Sprinkle the pecans and remaining sugar on top.
13. Bake for 30 minutes.
14. Serve warm with Vanilla Bean Bourbon Sauce and Hershey's Chocolate syrup drizzled over top.
15. For the sauce: in a small bowl, stir together the cornstarch and bourbon.
16. In a medium, heavy bottomed saucepan, whisk together the milk, egg yolk, sugar, vanilla and salt.
17. Place the pan over medium heat and bring to a boil, stirring constantly.
18. Reduce the heat to low, add the cornstarch mixture and cook, whisking constantly for another minute or until thickened. Keep warm and serve with pudding.
Title: Fraughan Pie (Irish Blueberry Pie)
Ingredients:
- 4 all-purpose flour
- 2 butter
- 1 -2 cold water
- 1 salt
- 1 flour
- 4 blueberries
- 2 light brown sugar
- 2 clear honey
- 1 lemon juice
- egg
- caster sugar
Instructions:
1. Pre heat the oven to 200 C, 400 F, gas mark 6; lightly grease a 10 inch ovenproof pie plate.
2. To make the pasty: sieve the flour and salt together in a bowl, then rub in the butter to a breadcrumb consistency; gradually add enough water to bind the ingredients.
3. Divide the pastry into two and on a lightly floured pastry board roll out both halves to 1/8 inch thick circles to fit the pie plate; place one circle onto the greased pie plate, prick with a fork and bake blind for about 10 minutes; remove from oven and allow to cool while you make the filling.
4. To make the filling: combine all filling ingredients and check for sweetness, adding extra sugar if desired; pour filling on top of the cooked pastry; then cover the entire plate with the second circle of pastry and press the edges together; trim the edges then prick the top with a fork and brush with beaten egg.
5. Place the pie back in the oven for about 20 minutes or golden brown; when cooked sprinkle with sugar and serve with whipped cream or ice cream.
Title: Sticky Date Pudding With the Silkiest Butterscotch Sauce
Ingredients:
- 1/2 pudding
- 1/2 baking soda
- 3/4 dates
- 2 self-raising flour
- 1/4 eggs
- 1 butter
- 1/4 vanilla extract
- 1/4 nutmeg
- 1/2 salt
- 1/2 baking powder
- 1/2 brown sugar
- 1 caster sugar
- 4 butter
- 3/4 brown sugar
- 1/2 butter
- 1/4
Instructions:
1. Add boiling water to dates and 1/2 tsp baking soda. Set aside for 10 minutes.
2. Cream sugars and butter.
3. Add and beat eggs until pale.
4. Add vanilla extract, baking powder, baking soda, salt, nutmeg and flour.
5. Gently fold till well combined.
6. Add dates and combine well.
7. Butter ramekins and divide batter between the 5 ramekins. Fill half way up.
8. Bake at 180c for 22-25 minutes.
9. Let cool for 10 minutes before removing from ramekins.
10. Butterscotch sauce.
11. Combine ingredients and bring to boil, stirring continuously.
12. Simmer for 2-3 minutes and take off heat.
13. To serve.
14. Place pudding on a plate and drizzle generously with the sauce.
15. Drizzle 1 tbsp of cream on each pudding.
16. Take a bite, die and go to heaven.
Title: Raisin-Nut Cake With Brown Sugar Glaze
Ingredients:
- 1 raisins
- 1/2 Bourbon
- 1 butter
- 2 1/4 sugar
- 5 eggs
- 3 1/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 1/2 ground nutmeg
- 1 buttermilk
- 2 pecans
- 1/2 light brown sugar
- 1/2 butter
- 1/4 milk
Instructions:
1. Cake:.
2. Combine raisins and bourbon, stirring well. Cover and refrigerate at least 1 hour. Cream butter; gradually add sugar, beating well at med. speed with an electric mixer. Add eggs, one at a time, beating well after each addition.
3. Combine flour, baking powder,soda, and nutmeg; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Fold in pecans and raisin mixture.
4. Pour batter into a greased and floured 10 inch tube pan. Bake at 325F for 1 hour and 30 minutes or until wooden pick comes out clean. Cool in pan 10 minutes; remove from pan, place on serving plate. Drizzle with Brown Sugar Glaze. Cool completely.
5. Brown Sugar Glaze: Combine all ingredients in a heavy saucepan; bring to a boil and cook, stirring occasionally, 2 minutes. Let cool to lukewarm.
Title: Whiskey Spice Bread and Butter Pudding
Ingredients:
- 1 brown sugar
- 1/4 pumpkin pie spice
- 1/4 butter
- 1 eggs
- 4 vanilla
- 1/3
- 2
- 3
- 1
Instructions:
1. In a shallow dish, stir together dried fruit and whiskey; set aside to soak for 30 minutes. In a small bowl, stir together brown sugar and pumpkin pie spice.
2. Preheat the broiler to high. Arrange croissants cut side up about 4" from broiler. Broil until lightly toasted. Spread butter over cut side of each croissant, dividing evenly.
3. Lightly butter an 11 x 7" baking dish; arrange 4 croissants butter side down in dish. Drain fruit, reserving whiskey. Sprinkle fruit and half of the sugar mixture evenly over croissants in dish. Arrange remaining croissants butter side up on top of fruit; sprinkle with remaining sugar mixture.
4. In a 4 cup measuring cup, whisk together milk, eggs, vanilla and reserved whiskey until well combined. Strain through a sieve into baking dish, drizzling evenly over croissants. Let stand for 30 minutes, occasionally pressing down on criossants to ensure they're well soaked.
5. Preheat the oven to 350.
6. Bake uncovered for 40 to 50 minutes until puffy, golden brown and crips. Let stand for about 5 minutes before serving.
Title: Cream Cheese Coconut Icing
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1 marshmallows
- 1 confectioners' sugar
- 1 pecans
- 1
Instructions:
1. Blend cream cheese and butter together in a mixing bowl until smooth.
2. Add marshmallows and confectioner's sugar and blend.
3. Fold in coconut and nuts.
4. Spread between layers and on top and sides of cooled cake or cupcakes.
Title: Coconut Pecan Cookies (Vegan)
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1 salt
- 3/4 canola oil
- 2 soymilk
- 1 sugar
- 2 cornstarch
- 1 1/2 pure vanilla extract
- 2 3/4 quick oats
- 1 pecans
- 1 raisins
Instructions:
1. Mix flour, quick oats, baking soda and salt together and set aside.
2. Mix oil and sugar and beat until creamy with an electric mixer (can do by hand, but it takes longer). Add cornstarch and mix. Add soy milk, then vanilla. Stir in the flour mixture, then stir in the coconut and pecans.
3. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes.
4. They do not get very brown and should still be a little moist inside. Let cool on cookie sheet for 1 minute before putting them on a cooling rack.