lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Eclair Icing & Filling
Ingredients:
- 2 heavy cream
- 1 vanilla
- 2 icing sugar
- 4 cold water
- 1
Instructions:
1. pour cream and vanilla in a bowl of electric mixer. beat until firm. add icing sugar and beat another 30 seconds, but no longer. set aside in refrigerator.
2. place chocolate in stainless steel bowl. set over saucepan half-filled with hot water. check that bowl does not touch water. melt over very low heat.
3. when melted, thin chocolate with 1 tbsp cold water. dip tops of eclairs in warm chocolate. if preferred, spread chocolate with spatula.
4. when chocolate on tops of eclair has set, carefully slice shells open using knife with serrated blade. fill with whipped cream and serve.
Title: Commander's Chocolate Souffle Cakes W/ White Chocolate Sauce
Ingredients:
- 1 white chocolate
- 1 rum
- 1 1/2 bittersweet chocolate
- 9 sugar
- 1/2 eggs
- 3 unsalted butter
- 2 cake flour
- 1/2
Instructions:
1. -sauce--.
2. Bring cream to simmer in small saucepan.
3. Remove from heat.
4. Add white chocolate and whisk until melted.
5. Stir in rum.
6. Chill until just cool, whisking occasionally, about 30 minutes.
7. -cakes--.
8. Preheat oven to 400ºF.
9. Butter six 3/4-cup soufflé dishes.
10. Stir chocolate in top of double boiler over simmering water until melted.
11. Cool 10 minutes.
12. Mix sugar and eggs in processor until well blended.
13. Blend in butter.
14. Add flour; process until smooth.
15. Blend in chocolate.
16. Divide batter among prepared dishes.
17. Place on baking sheet.
18. Bake until cakes are puffed, tops look crusty and tester inserted into center comes out with wet batter still attached, about 18 minutes.
19. Run knife around sides of cakes.
20. Invert onto spatula; gently slide onto plates.
21. Spoon sauce around cakes.
Title: Red Velvet Cupcakes
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 sugar
- 1 baking soda
- 1 salt
- 1 buttermilk
- 1/2 eggs
- 1 white distilled vinegar
- 2 pure vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F & line cupcake pans with paper cups.
2. In a medium bowl, sift flour, sugar, baking soda, salt and cocoa powder.
3. In separate bowl, beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
4. Add dry ingredients to the wet ingredients and mix until smooth.
5. Fill each cupcake cup 2/3 full with batter and bake for about 20 minutes, or until a pick comes clean.
6. Let the cupcakes cool completely and frost with your favourite vanilla or cream cheese frosting!
Title: Easy Peanut Butter Chip Cookies
Ingredients:
- 1 sugar
- 1/2 egg
- 1
Instructions:
1. Preheat ovet to 325. Combine all ingredients in a bowl. Roll dough into 24 balls and place on ungreased cookie sheet about 2 inches apart. Press down with fork. Bake until very lightly browned (about 15 minutes).
2. To make them a little more special, when they come out of the oven drizzle cookies with honey or make a well in the middle of the cookies with your finger and fill with you favorite jam!
Title: Banana Nut Cake
Ingredients:
- 1 1/2 sugar
- 1/2 oleo
- 2 eggs
- 2 flour
- 1/2 milk
- 2 baking powder
- 1 bananas
- 3 baking soda
- 1 salt
- 1 vanilla
- 1
Instructions:
1. Cream sugar, oleo and eggs. Add flour, baking powder & salt alternately with the milk. Add the banana's which have been mashed with the baking soda. Add vanilla and nuts.
2. Bake in 9 X 13 baking pan lightly dusted with flour in 350 degree oven for about 35-40 minutes or until lightly brown.
Title: Crunchy Chocolate Truffle Pie (Vegan-Friendly)
Ingredients:
- 1 firm silken tofu
- 12 pure maple syrup
- 1/2 creamy peanut butter
- 1 graham cracker pie crust
- 9
- 1/2
Instructions:
1. Place chocolate chips in a microwave-safe bowl and microwave 30 seconds. Stir and heat 30 seconds more. Repeat stirring and heating until chocolate is just melted. Set aside.
2. Combine tofu and maple syrup in food processor. Blend 3 minutes or until smooth.
3. Add peanut butter and process until smooth.
4. Add melted chocolate and process until smooth.
5. Pour mixture into prepared pie crust, smoothing top; refrigerate 20 minutes.
6. Sprinkle chopped pretzels on top and serve, or refrigerate until ready to serve.
Title: Kids Apple Muffins
Ingredients:
- 2 plain flour
- 1 baking powder
- 1 ground cinnamon
- 1/2 brown sugar
- 1 milk
- 125 butter
- 1 egg
- 2 apples
Instructions:
1. Preheat oven to 200 degrees celcius.
2. Grease a 12 hole muffin pan.
3. Sift flour, baking powder and cinnamon into a bowl, then stir in brown sugar.
4. Melt butter and lightly beat egg.
5. Combine butter, egg and milk.
6. Peel, core and grate apples and add straight into the wet mixture.
7. Make a well in the centre of dry mixture, pour in wet mixture and fold in very gently until combined (do not overwork batter).
8. Pour into muffin pan until each hole is approx 3/4 full.
9. Bake for 15 mins, or until golden on top.
10. Rest in the pan for a couple of minutes then turn onto a wire rack to cool.
11. Enjoy!
Title: Shortbread Red Plum Cake
Ingredients:
- 2 flour
- 1/4 sugar
- 10 butter
- 1/2 butter
- 1/2 sugar
- 1 1/2 pure vanilla extract
- 3 eggs
- 2/3 flour
- 50 cornstarch
- 1 baking powder
- 1 salt
- 1/3 buttermilk
- 6 red plums
- 2 bananas
Instructions:
1. Preheat oven to 350°F Butter or coat with cooking spray a 13x9 inch baking dish.
2. For the crust: In a food processor, add all the ingredients and pulse a few times. Pat the crust into the bottom of the prepared dish. Bake for 10-12 minutes or until golden brown. Let cool.
3. Cut the plums in half and remove the pit, cut the bananas in small slices, sprinkle with a Tb of sugar, set aside.
4. For the Cake: Mix the flour, cornstarch, baking powder and salt together and set aside.
5. In the bowl of stand mixer (or hand held mixer), cream the butter and sugar. Add the eggs, one at a time and beating well, scraping the bowl if necessary, after each addition.
6. Add the flour mixture, alternating with the buttermilk. Spread the batter over the shortbread base. Place the plums and bananas (if using) on top of the cake in rows of 4 or so, depending on their size. Do not worry if they seem to stick out, the batter rises around them. Bake for 50-55 minutes. Ready!
Title: Rosemary Apricot Biscotti
Ingredients:
- 3 1/2 flour
- 1 baking powder
- 1/2 salt
- 2 1/2 fresh rosemary
- 1/2 unsalted butter
- 3/4 sugar
- 3 eggs
- 1 vanilla extract
- 3/4 dried currants
Instructions:
1. Preheat oven to 350. Mix flour, baking soda and salt in a bowl and set aside. Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla, and gently stir in the flour mixture until just combined.Stir in the dried fruit and rosemary.
2. Cut dough in half and shape into 2 logs (about 12 inches long and 1 inch thick).
3. Bake until just starting to brown at the edges, about 35 minutes. (keep an eye as not to over do, ovens vary, i didn't go the full 35 minutes) Let cool for a few minutes on baking sheets. While logs are still warm, cut each into 1/2 inch wide slices on the diagonal, place the slices back on the baking sheet (use 2 if necessary to hold the slices). Bake for additional 7 - 8 minutes, until the biscotti are crisp. Let cool for few minutes on baking sheets. Store in airtight container for up to 2 weeks.
Title: Chilled Peachy Ginger Soup (Low-Fat)
Ingredients:
- 4 candied ginger
- 1/4 plain fat-free yogurt
- 1/4 skim milk
- 1 1/4 ground nutmeg
- 1/4 cinnamon
- 1/4
Instructions:
1. In a food processor, blend the peaches and ginger until smooth.
2. Transfer peach mixture to a large bowl.
3. Add the yogurt, milk, spices.
4. Mix well.
5. Dice the reserved peach.
6. Stir in diced peaches.
7. Chill soup until serving time.
8. If desired, garnish with a small dollop of yogurt sprinkled with slivered candied ginger.
Title: Easy Vanilla Wafer Crust
Ingredients:
- 50 butter
- 6 margarine
Instructions:
1. Preheat oven to 350°F.
2. Place wafer cookies in a ziplocked bag. Roll a rolling pin over the bag until the wafers have been crushed into fine crumbs; pour crumbs into a mixing bowl.
3. Add the melted butter or margarine to the bowl and slowly combine with the crumbs using a mixing spoon.
4. Turn crumb mixture onto a 9-inch pie plate and spread evenly around.
5. Using a small measuring cup (or your fingertips works fine) tightly press the crumb mixture onto bottom and sides of the pie pan to form a firm and even crust.
6. Place in oven and bake for 8 minutes.
Title: Praline Bundt Cake With Salted Caramel Sauce
Ingredients:
- 2 unsalted butter
- 2 light brown sugar
- 1 sugar
- 1 1/2 vanilla extract
- 6 eggs
- 3 3/4 all-purpose flour
- 1 1/4 baking powder
- 1 1/4 salt
- 1 1/4 sweetened condensed milk
- 1 dark brown sugar
- 1 unsalted butter
- 2 vanilla extract
- 1 sea salt
- 1 unsalted butter
- 1 sugar
- 2 water
- 1 vanilla extract
- 1 kosher salt
- 1/2 pecan halves
- 1 pecans
- 1/2
Instructions:
1. For The Cake: Preheat oven to 350°. Spray a 15-cup Bundt pan with nonstick baking spray with flour; set aside.
2. In a large bowl, beat butter at medium speed with an electric mixer until creamy, about 3 minutes. Add sugars and vanilla, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
3. In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into prepared pan.
4. Bake for 45 minutes; loosely cover with aluminum foil and continue baking until a wooden pick inserted near the center comes out clean, about 45 minutes.
5. Remove from oven and cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on wire rack. Drizzle cake with Salted Caramel Sauce and sprinkle with about 1 cup Pecan Toffee pieces. Store at room temperature up to 5 days.
6. For The Salted Caramel Sauce: In a medium saucepan, combine condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking often. Reduce heat to medium-low and simmer 5 to 8 minutes, whisking often. Remove from heat; whisk in butter, vanilla and sea salt. Cool at least 20 minutes before using. Makes about 1 1/2 cups.
7. For The Pecan Toffee: Butter a large rimmed baking sheet; set aside.
8. In a large saucepan, combine sugar, butter, 1 cup water, vanilla and salt. Bring to a boil over medium-high heat; boil until a candy thermometer reads 285° or soft-crack.
9. Pour onto prepared baking sheet. Sprinkle with pecans and let stand until set, about 30 minutes.
10. Break into small pieces. Makes about 4 cups. Store in an airtight container at room temperature up to 5 days.
Title: Potato & Peanut Butter Fried Bananas #5FIX
Ingredients:
- 2 bananas
- 1/2 powdered sugar
- 1/4 peanut butter
- 2 1/2
Instructions:
1. Warm potatoes 30 seconds in microwave.
2. With a spoon make sure potatoes are mashed really good getting all lumps out.
3. Add peanut butter and combine with powdered sugar, blend well.
4. Place bananas in batter make sure bananas well coated on all sides.
5. Drop bananas in hot oil cook for 45-60 seconds.
6. Serve with powdered sugar sprinkled on top.
Title: Impossible Coconut Caramel Custard Pie
Ingredients:
- 2 milk
- 1/4 butter
- 4 eggs
- 1 vanilla extract
- 1 brown sugar
- 1/2 Bisquick
- 1/2 flaked coconut
Instructions:
1. Combine all ingredients except coconut in a blender and blend at high speed for 15 seconds.
2. Pour into greased 10" pie plate.
3. Sprinkle coconut on top (optional).
4. Bake at 350° for 45 minutes or until knife inserted in center comes out clean.
5. Cool completely before cutting.
Title: Hazelnut Espresso Cookies
Ingredients:
- 2
- 1 -2
- 1/4 - 1/2
Instructions:
1. Spread 1-2 teaspoons of nutella on the flat side of a vanilla wafer.
2. Sprinkle 1/4 to 1/2 teaspoon of espresso granules onto wafer with nutella.
3. Place a second vanilla wafer on top (flat sides together).
4. Let the cookies sit at least overnight to make sure the espresso granules have "dissolved".
5. Enjoy!
Title: Lemon Pudding Cake
Ingredients:
- 3/4 white sugar
- 1 salt
- 3 butter
- 1/4 plain flour
- 1 lemon peel
- 1 milk
- 1 1/2
- 3
Instructions:
1. Combine sugar, salt and butter.
2. Stir in flour, then lemon peel and lemon juice.
3. Combine milk and egg yolks; add to lemon mixture. Fold in stiffly beaten egg whites.
4. Pour into lightly oil sprayed 8x8 inch baking pan and set pan in another pan of hot water.
5. Bake at 350 degrees F. for 40 minutes until top is light brown.
Title: Shortcut Nutter Butter Banana Pudding Trifle
Ingredients:
- 3 milk
- 1 vanilla extract
- 2 vanilla instant pudding mix
- 1 sour cream
- 5 bananas
- 1 mint sprig
- 2
Instructions:
1. Place 3 cups milk and vanilla in large bowl; add vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in sour cream.
2. Fill a large bowl with ice. Place bowl in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.
4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with whipped topping. Cover and chill 2 to 24 hours. Garnish, if desired.
Title: Plum Galette
Ingredients:
- 1 brown sugar
- 3 brown sugar
- 1/3 pecans
- 2/3 plums
- 1 1/4 all-purpose flour
- 1
Instructions:
1. Heat oven to 375 degrees.
2. Combine piecrust mix, the 3 tbsp brown sugar and 1/3 cup pecans in medium-size bowl.
3. Stir in amount of water recommended on the crust box for making double-crust pie; continue stirring until dough forms.
4. On lightly floured surface, roll dough out to 13-inch circle.
5. Transfer to large ungreased baking sheet.
6. Halve and pit the plums; cut each half into 4 skices.
7. Toss slices in bowl with remaining 1/3 cup packed brown sugar, remaining 1/3 cup pecans and the flour.
8. Mound in center of pastry circle, topping with any sugar mixtire left in bowl.
9. Fold border up over filling, working around circle.
10. Bake in 375 degrees oven for 35-40 minutes or until the filling is hot and the crust is golden.
11. Cool galette on baking sheet on wire rack.
12. Serve slightly warm.
Title: Glazed Tropical Fruit Pie
Ingredients:
- 1 cornstarch
- 1 mangoes
- 2 papayas
- 2 kiwi fruits
- 1 1/2 graham cracker crust
- 9
Instructions:
1. Mango and papaya should be peeled and cut into 1 inch pieces. Kiwi should be sliced and peeled.
2. In small saucepan combine the cornstarch and the juice and cook stirring until thickened and bubbly. Cook for 2 more minutes after it reaches this stage. Continue to stir. Transfer to a bowl, cover and cool for 30 minutes.
3. Divid mix between 3 small bowls. Fold one fruit into the mix in one bowl. Spoon the fruit into the shell. Arrange as desired.
4. Cover and chill for 3 to 4 hours. Top with topping when serving.
5. Note if you use a non dairy topping or omit it and use a Vegan crust, this dessert is vegan.
Title: Chocolate Hazelnut Panini
Ingredients:
- 1 1/3 hazelnuts
- 2 chocolate
- 1/4 dark brown sugar
- 2 salt
- 8
- 1
Instructions:
1. Preheat oven to 350°F Spread hazelnuts on a pie plate. Bake until golden brown (around 12 minutes). Transfer hot hazelnuts to a mini-food processor and pulse until mixture forms a paste. Add chocolate and pulse until melted.
2. Cook half-and-half, brown sugar, and salt in small saucepan over medium heat, stirring, just until mixture comes to a boil and brown sugar dissolves, about 3 minutes. Pour into glass measure. With food processor running, add half-and-half mixture to chocolate-nut mixture through feed tube and puree. Transfer to bowl and let cool until spreadable.
3. Spray one side of bread slices with nonstick spray. Put 4 slices, sprayed side down, on sheet of wax paper and spread each with 2 Tbsp chocolate nut mixture. Top with remaining slices, sprayed side up.
4. Heat panini maker or waffle maker according to manufacturer's directions. Add panini, in batches if necessary, and cook until golden brown, around 2 minutes. Cut each panino into thirds.
Title: Cream Cheese Stuff
Ingredients:
- 8 cream cheese
- 1/2 sour cream
- 1/2 heavy cream
- 1 vanilla
- 1/2 lemon juice
- 8 Splenda sugar substitute
Instructions:
1. Soften cream cheese.
2. Mix all ingredients thoroughly and spoon into 4 ramekins.
3. Refrigerate.
Title: Winter Squash Custard
Ingredients:
- 3 eggs
- 1/3 brown sugar
- 1/2 salt
- 1/2 pumpkin pie spice
- 16 canned pumpkin
- 12 pecans
- 1/4
Instructions:
1. Heat oven to 350. Beat eggs, sugar, salt and spice in large bowl until blended. Add pumpkin, squash, and pecans; mix well. Pour into greased 2-quart baking dish; smooth top.
2. Bake in center of 350 oven until knife inserted near center comes out clean, 30-35 minutes.
3. To Toast Pecans: Spread pecans in small baking pan. Bake in 350 oven, stirring occasionally, about 10 minutes.
Title: Lemon Meringue Pie
Ingredients:
- 7 cornflour
- 1 1/2 caster sugar
- 1/4 salt
- 1 1/2 water
- 3 lemon juice
- 1/2 butter
- 2 caster sugar
- 3
- 6
- 1
Instructions:
1. Preheat oven to 220 degree celsius (450 degree F).
2. Mix cornflour, sugar and salt in a large saucepan.
3. Add the hot water and mix thoroughly and vigorously to remove any lumps.
4. Cook over a medium/high heat until the mixture is a thick white opaque look and there is no liquid left.
5. Let cool slightly, add eggs into the opaque nux and beat well over a low heat for 2-3 minutes.
6. Add lemon juice and butter and beat until mixture is thick and there is no liquid over a low heat.
7. Let cool, then spoon into baked pastry shell.
8. MERINGUE.
9. Beat 3 egg whites till stiff peaks are formed, add sugar 2 tablespoons at a time and beat in well between each addition.
10. Spoon or pipe meringue over lemon filling in pie case making sure meringue covers to the edge of the pastry. If spooning you can make decorative swirls with edge of spatula.
11. Bake for 5 to 8 minutes or till a light golden colour (swirled tips will cook a little darker).
Title: Midnite Munchers
Ingredients:
- 1 1/2 brown sugar
- 1/2 margarine
- 1 1/2 vanilla
- 2 eggs
- 1 3/4 flour
- 2 baking powder
- 1 salt
- 2 sugar
- 1 margarine
- 1 milk
- 5 chocolate chips
- 1/3
- 1
Instructions:
1. Preheat oven to 350 and grease a 13x9 pan.
2. in large bowl, cream brown sugar and 1/2 cup margarine.
3. Blend in vanilla and eggs mixing well.
4. Stir in flour, baking powder and salt.
5. Divide dough into 2 equal parts.
6. Stir melted chocolate into 1 part.
7. Drop each section of dough by large spoonfuls randomly into prepared pan.
8. Spread evenly.
9. Bake 17-22 minutes til golden.
10. Cool.
11. Spread frosting over bars.
12. Freeze for 30 minutes.
13. In small pan combine sugar, 5 TBS margarine and milk.
14. Boil 1 minute, stirring constantly.
15. Remove from heat and stir in chips until melted and smooth.
16. Pour over bars.
17. Refrigerate 30 minutes then cut into bars.
18. Small sizes.
19. Store is refrigerator.
Title: Sauni's Cocoa Butter Frosting
Ingredients:
- 1 butter
- 4 powdered sugar
- 6 vanilla
- 1 milk
- 1 1/2
- 2
Instructions:
1. Beat all ingredients until well mixed.
2. Use to frost your favorite dessert.
Title: Rainbow Angel Cake
Ingredients:
- 1 lemons
- 1 cold water
- 1 1/4 powdered sugar
- 6 -8 butter
- 6 -8 margarine
- 6 -8 lemons
- 2/3
- 2
- 1 -2
Instructions:
1. Move oven rack to lowest position (remove other racks). Preheat oven to 350°F
2. Beat cake mix, lemon peel and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minutes. Divide batter evenly among 3 bowls. Gently stir 1 food color into each of the batters. Pour red batter into ungreased angel food pan (tube pan), 10x4 inches. Spoon yellow batter on red batter. Spoon green batter on top.
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky.
4. Immediately turn pan upside down onto glass bottle until cake is completely cool. Run knife around edges; remove from pan. Drizzle with Citrus Glaze. Sprinkle with confetti. Store tightly covered.
5. Citrus Glaze: Mix powdered sugar and butter. Stir in 1 tablespoon of the lemon juice. Stir in additional lemon juice, 1 teaspoon at a time, until glaze is thin enough to drizzle.
Title: Bacon Baklava
Ingredients:
- 16 phyllo dough
- 1 1/2 unsalted butter
- 2 walnuts
- 2 pecans
- 2 bacon
- 3/4 brown sugar
- 2 white sugar
- 1 water
- 2 honey
- 2 lemon juice
- 1 cinnamon
Instructions:
1. Thaw the phyllo at room temperature for 2 hours. Cut in half crosswise to get sheets approximately 9x13 to fit the baking pan. Keep the phyllo covered at all times with waxed paper and a damp tea towel to keep it from drying out.
2. Lightly butter the bottom of a 9x13 cake pan. Place one sheet of the phyllo in pan and brush carefully with melted butter. Add 7 more sheets, brushing each with butter.
3. In a bowl, combine the walnuts, pecans, bacon and the 3/4 cup sugar. Mix well. Sprinkle 1 cup evenly over the pastry in the pan. Drizzle with some melted butter.
4. Top with 4 sheets of phyllo, brushing each with butter. Sprinkle another cup of nut-bacon mixture, drizzle butter.
5. Repeat the 4-sheet / nut mixture / drizzle routine 4 more times. Place the remaining 8 sheets of pastry on top, brushing each with melted butter.
6. With a sharp knife, cut diagonally, cutting to but not through the bottom layer. Continue cutting at about 1-inch spacing until you have approximately 48 diamond-shaped pieces.
7. Bake 1 hour at 325 degrees F. Remove from oven; finish cutting diamonds; cool thoroughly.
8. When pastry is cooled, prepare the syrup in a saucepan, combining the 2 cups sugar, the water, honey, lemon juice and cinnamon sticks. Boil gently for 15 minutes. Remove cinnamon, stir well.
9. Pour warm syrup evenly over cooled pastry. Cool completely. Store loosely covered at room temperature.
Title: Baileys Choc Chip Trifle
Ingredients:
- 8 Baileys Irish Cream
- 8 mascarpone cheese
- 400 of fresh mint
- 300 icing sugar
- 250
- 200
Instructions:
1. Use a shallow glass bowl of about 1.5 litre capacity.
2. Slice the trifle sponges horizontally through the middle. Use 8 halves to cover the base of the glass bowl.
3. Sprinkle over 4 tablespoons of baileys and 2 tablespoons of juice from the pears.
4. Whisk together the cream and mascarpone in a large bowl until lightly whipped (be careful not to over-whisk).
5. Reserve 6 of the chocolate thins and chop the rest so they are still very chunky - about the size of hazelnuts.
6. Mix the chopped chocolates in with the cream.
7. Cut the pear hales into 1cm slices and lay over the soaked sponge mixtures.
8. Spread with half the cream mixture and repeat the whole process again starting with the sponge.
9. Coarsely chop the remaining chocolate thins and sprinkle over the top.
10. Leave to chill in hte fridge for a minimum of 2 hours, and serve garnished with fresh mint and a dusting of icing sugar.
Title: Chocolate Chip Snack Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 water
- 1 applesauce
- 1/2 chocolate chips
- 1 confectioners' sugar
- 1
Instructions:
1. In a large mixing bowl, combine yellow cake mix, vanilla pudding, eggs, water, and vegetable oil or applesauce.
2. Beat for 5 minutes.
3. Stir in the chocolate chips and half of the grated chocolate.
4. Pour into a greased 9x13x2 baking pan.
5. Bake at 350 degrees Fahrenheit for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
6. Sprinkle with remaining grated chocolate while serving warm.
7. Cool completely.
8. Dust with confectioner's sugar.
Title: Glorified Rice (Dessert-Salad)
Ingredients:
- 2 cooked white rice
- 1 crushed pineapple
- 1/4 sugar
- 1 miniature marshmallow
- 1 sugar
- 1 vanilla
- 1 maraschino cherry
Instructions:
1. Mix rice, pineapple, sugar and marshmallows in a bowl.
2. Whip cream with additional sugar and vanilla until stiff.
3. Fold into rice mixture.
4. Chill.
5. Decorate with maraschino cherries or slices of fresh pineapple or strawberries.
6. Serves 6-8.