lumicero/recipes-ing2inst huggingface dataset:
Title: Applesauce Cinnamon Muffins
Ingredients:
- 1 3/4 flour
- 1/2 brown sugar
- 2 baking powder
- 1/2 cinnamon
- 1 vanilla
- 1 egg
- 1 applesauce
- 1/4 pecans
- 1/2
Instructions:
1. Grease a muffin pan or use paper muffin cups.
2. In a bowl, add all dry ingredients and mix together until blended.
3. Add applesauce, egg, oil and vanilla. Stir until moistened. Add pecans and stir until they are mixed into the batter.
4. Bake in a 400°F oven for about 20 minutes. If using a non-stick pan decrease temperature to 375°F and cooking time may vary slightly.
Title: Cranberry Lemon Sandwich Cookies
Ingredients:
- 1 unsalted butter
- 1 shortening
- 1 granulated sugar
- 1 powdered sugar
- 2 eggs
- 2 pure vanilla extract
- 4 all-purpose flour
- 1 cream of tartar
- 1 lemon zest
- 1/2 salt
- 1 dried cranberries
- 2/3 unsalted butter
- 2 3/4 powdered sugar
- 1/4 milk
- 1 1/4 lemon zest
Instructions:
1. FOR THE COOKIE: In a large mixing bowl, cream the butter, shortening & sugars until light & fluffy.
2. Add eggs, one at a time, beating well after each addition, then beat in the vanilla extract.
3. In another bowl, combine the flour, cream of tartar, lemon zest & salt, then gradually add this to the creamed mixture & mix well.
4. Stir in the cranberries, cover & refrigerate until easy to handle, about 2 hours.
5. Preheat the oven to 350 degrees F.
6. Roll chilled dough into 1-inch balls & place them 2 inches apart on ungreased baking sheets, before flattening the balls with a glass dipped in sugar.
7. Bake for 12-14 minutes or until edges are just lightly browned, then remove to wire racks to cool completely.
8. FOR THE FILLING: In a small mixing bowl, combine the 4 filling ingredients, & beat until smooth.
9. Spread filling on the bottoms of half of the cookies, then top that with another cookie to make a sandwich.
Title: Easy Frosting
Ingredients:
- 1 milk
- 1/4 powdered sugar
- 1 instant pudding mix
- 1 Cool Whip
Instructions:
1. Mix all ingredients together well.
2. Spread on cake.
Title: Cocoa Brownies With Browned Butter and Walnuts
Ingredients:
- 10 unsalted butter
- 1 1/4 sugar
- 3/4 water
- 2 vanilla extract
- 1 salt
- 1/4 eggs
- 2 unbleached all-purpose flour
- 1/3 walnut pieces
- 1
Instructions:
1. Position rack in bottom third of oven; preheat to 325°F Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.
2. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes.
3. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt.
4. Stir to blend. Let cool 5 minutes (mixture will still be hot).
5. Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition.
6. When mixture looks thick and shiny, add flour and stir until blended.
7. Beat vigorously 60 strokes.
8. Stir in nuts. Transfer batter to prepared pan.
9. Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes.
10. Cool in pan on rack. Using foil overhang, lift brownies from pan.
11. Cut into 4 strips. Cut each strip crosswise into 4 brownies.
Title: Healthy Apricot Cookies
Ingredients:
- 1 all-purpose flour
- 1/4 cake flour
- 2 cake flour
- 3/4 whole wheat flour
- 1/2 baking soda
- 3/4 baking powder
- 1/2 salt
- 1/2 butter flavor shortening
- 1/2 brown sugar
- 1/2 honey
- 1 egg
- 1 sunflower seeds
- 1
- 1/2
Instructions:
1. Preheat oven to 300.
2. Cream shortening and brown sugar. Mix in eggs. Add vanilla and honey.
3. Mix flours, baking soda, baking powder, and salt. Fold into wet ingredients until just mixed. Add apricots and sunflower seeds.
4. With wet hands roll about a tablespoon of cookie dough into a ball. Bake cookies for 20 minutes til edges are a little brown.
Title: Eton Mess
Ingredients:
- 2 sugar
- 1/2 sugar
- 1 1/2 fresh strawberries
- 2 - 2 1/2 heavy whipping cream
- 2 1/2 lemon juice
- 1 fresh mint leaves
Instructions:
1. Preheat the oven to 210 F and cover 2 baking sheets with parchment paper.
2. Beat the egg whites with the lemon juice until they hold soft peaks, about 5-10 minutes.
3. Now add the ½ cup of sugar, slowly and beat inches This will make the meringue.
4. Take up a small amount of the meringue with a large spoon and drip onto one the baking sheet and make a swirl at the end - until the sheets are all filled with 2-4 cm meringues.
5. Put the baking sheets into the pre-heated oven and bake for one hour or until dry and crisp.
6. Turn the oven off and leave the meringues inside to cool completely.
7. As the meringue is in the oven, work on the jam. Take half of the strawberries and roughly mash them.
8. Add the mashed strawberries to a saucepan with the remaining 1 ½ cups of sugar.
9. Slowly bring to a boil, stirring constantly to dissolve the sugar.
10. Turn down to medium heat an simmer for 15 minutes until it reaches a soft jam consistency.
11. Pour into a bowl and leave to cool before putting it into the fridge.
12. Quarter the remaining strawberries.
13. In a large bowl whip the cream until it holds soft peaks.
14. Add the strawberries and all of the small meringues and mix in using a metal spoon.
15. Add a small amount of the jam into six small bowls and spoon the cream, meringue, and strawberry mixture into each of them and top with the jam.
Title: Maw Maw's Oatmeal Cake
Ingredients:
- 1 1/2 boiling water
- 1 quick-cooking oats
- 1 sugar
- 1 light brown sugar
- 1/2 shortening
- 2 eggs
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 cinnamon
- 1/2 salt
- 6 butter
- 1/2 light brown sugar
- 1 vanilla
- 1/4 evaporated milk
- 1 pecans
- 1 coconut
Instructions:
1. Preheat oven to 350°F.
2. Pour boiling water over quick oats and let stand for about 15-20 minutes, while you begin mixing up the cake.
3. In a mixing bowl, combine sugar, brown sugar, shortening, and eggs, mixing well.
4. Sift together flour, baking soda, cinnamon, and salt; add to sugar mixture.
5. Add oatmeal and mix well.
6. Pour batter into a 9X13-inch greased cake pan.
7. Bake for about 30 minutes, or until cake tests done.
8. For topping, combine all topping ingredients.
9. Prick holes in the top of the cake with a toothpick or ice pick.
10. Spread icing over the top of warm cake.
11. Place cake under the broiler for just a minute or two until topping starts to brown.
12. (My oven browns quickly and only takes 1-2 minutes, so watch closely!).
Title: Homemade Sopaipillas
Ingredients:
- 1 active dry yeast
- 1 1/4 warm water
- 1 sugar
- 1 salt
- 1 oleo
- 1 egg
- 2 3/4 - 3 1/4 flour
Instructions:
1. Dissolve yeast in warm water; add sugar, salt, oleo and egg. Stir in enough flour to make soft dough. On lightly floured surface, knead dough for several minutes and let rise until double in bulk, about 20 to 30 minutes.
2. Roll out dough to 1/4 inch thickness; cut into 2 inch squares. Drop into hot 350 to 360 degree oil and fry briefly until brown. Drain on paper towels.
3. Serve with honey.
Title: Afghan Firnee
Ingredients:
- 6 cornstarch
- 3 1/2 milk
- 1 1/4 sugar
- 1/2 cardamom seed
- 1 -2 pistachios
Instructions:
1. Mix the cornstarch with enough milk to make a smooth paste.
2. Heat remaining milk until hot, but not boiling.
3. Add the sugar, whisking constantly (very important to the end result!), and add the cardamom seeds.
4. When the milk is hot and the sugar is completely dissolved, slowly add the cornstarch paste, again, whisking constantly.
5. Bring the mixture to a boil, lower heat and simmer for 3-4 minutes.
6. Pour into a serving dish and sprinkle pistachio over top.
Title: Cinnamon Graham Cracker Crust
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 sugar
- 8 butter
- 1/2 cinnamon
Instructions:
1. Combine cracker crumbs and sugar in a bowl, then add the butter and optional cinnamon.
2. Stir with a fork until crumbs are moistened.
3. Empty the mixture in the pie plate, then pat and press mixture evenly all around the bottom and sides of the plate.
4. Before filling, either bake in a preheated 350°F oven for 8-10 minutes or chill for about an hour.
5. (You simply want the crust to be firm and both baking and chilling will do that, although I prefer baking.).
Title: Coffee Chocolate One Egg Cake
Ingredients:
- 3 chocolate
- 1/2 milk
- 3/8 butter
- 1 1/4 sugar
- 1 egg
- 1 3/4 flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 coffee
- 1/4 milk
Instructions:
1. Melt the first three ingredients in a pot on the stove until smooth.
2. Cream together butter and sugar. Then beat in egg.
3. Sift togerther flour, baking powder, and salt.
4. Stir in about half of the dry ingredients and then the coffee.
5. Stir in the other half of dry ingredients and add the milk.
6. Pour into 2 greased 8" pans or 1 greased 9" pan.
7. Bake at 350 degrees for 30-35 minutes.
Title: Cherry Limeade Macarons
Ingredients:
- 3 sugar
- 1/3 powdered sugar
- 1 lime zest
- 16 lime juice
- 3 -5 salt
- 1 1/4 vanilla extract
- 3 butter
- 3 -5 milk
- 1 maraschino cherry
- 1
- 1/2
- 1
Instructions:
1. Preheat your oven to 245-300. Start by sifting 2 cups of powdered sugar, your almond flour/meal into a large bowl. If you don't already have a sieve, cheap ones can be bought at Walmart or some other grocery stores.
2. After sifting, give it a couple good stirs to make sure that everything is properly mixed.
3. In another bowl (if your mixer has a specific bowl, use that one) add your egg whites and granulated sugar. This will be your meringue. Set your mixer to a medium-high speed and beat until slightly stiff peaks are just beginning to form.
4. Add your cherry oil and desired food coloring. Continue to beat on medium speed until stiff peaks are beginning to form.
5. Fold in your meringue, about 1/3 at a time, into the dry mixture. You might not need all of it. It should be about the consistency of cake batter.
6. Put the batter into a piping bag, and pipe it onto a baking sheet (covering it in parchment paper worked best for me). I made my macarons about the size of a quarter, and about a half of an inch apart. Make sure they are far enough apart where they wont stick together. Rap the sheet on the countertops a couple of times to release air bubbles.
7. Let your macarons rest for 15 minutes before baking.
8. Put your macarons in the oven. Mine were done in about 8 minutes. Keep a careful eye on them, because they should not begin to brown on top.
9. Cool your macarons, and start making your lime frosting.
10. Combine your butter and lime zest. Start to add powdered sugar, about 1/2 cup at a time, alternating with 1 tbsp of lime juice at a time. Add milk to make the texture more creamy (I only used a splash). Add milk/powdered sugar until you get your desired consistency.
11. Add green food coloring if you choose to (I made my frosting a light green color, and it went very well with the light pink of my macarons) and chop your maraschino cherries in half (you will need 1/2 for each macaron.
12. To assemble, pipe the lime frosting onto one side of one cookie. Place 1/2 maraschino cherry in the center, and pipe a tiny bit of frosting over it. Put another cookie on top.
13. I found that my macarons got better after 24-48 hours of being assembled. I stored mine in a plastic tuboware container, and kept it on my counter.
Title: Angel Food Cupcakes
Ingredients:
- 1 1/3 cold water
- 1/3 cornstarch
- 16 vanilla
- 1
Instructions:
1. Heat oven to 375 degrees. Place paper baking cups in 30 -36 regular sized muffin cups.
2. Beat cake mix, cornstarch, vanilla and water in extra large glass or metal bowl on low speed for 30 seconds; beat on medium speed for 3 minute.
3. Fill cups 2/3-3/4 full of batter. Refrigerate remaining batter while cupcakes are baking.
4. Bake 12-20 minutes or until golden brown and cracks feel dry; cool.
5. Frost with your favorite frosting or fruit - I prefer fat free cool whip and cut berries but have also plucked a bit of cake out of the center filled it with strawberry jam and then made a frosting with the jam and powdered sugar.
Title: Norma's Bread Pudding
Ingredients:
- 1 3/4 sugar
- 2 milk
- 2 water
- 6 eggs
- 1/2 salt
- 1/2 vanilla extract
- 1/3 unsweetened coconut
- 1/4 margarine
- 3 -4 eggs
- 2 lemon juice
- 1/8 Amaretto
- 1 confectioners' sugar
- 1/2 margarine
Instructions:
1. Combine the sugar, milk and water in a bowl and mix well. Add the eggs, salt, vanilla, coconut and 1/4 cup melted margarine and mix well. Stir in the bread cubes. Let stand until the liquid is absorbed. Spoon into a 9 x 12 inch baking dish.
2. Bake at 350 degrees for 35 to 40 minutes, or until the pudding rises like a souffle and springs back when touched.
3. For the sauce: Combine the eggs and flavoring (whiskey or lemon juice or amaretto, not all!) in a food processor. Process until well blended. Add the confectioners' sugar and 1/2 cup melted margarine and process until smooth.
Title: Moist Carrot Cake With Cream Cheese Frosting
Ingredients:
- 3 carrots
- 2 flour
- 2 sugar
- 2 baking soda
- 1 baking powder
- 1/2 salt
- 1 cinnamon
- 4 eggs
- 1 1/2 vanilla extract
- 1 1/4 golden raisin
- 1 pecans
- 3/4 coconut
- 3/4 powdered sugar
- 3/4 cream cheese
- 3 1/2 butter
- 1 vanilla extract
- 1/2 pecans
- 1 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 2 round cake pans.
3. In large mixing bowl, combine carrots, flour, sugar, baking soda, baking powder, salt and cinnamon.
4. Mix until combined.
5. Stir in eggs, oil, 1 1/4 teaspoons vanilla, pineapple, raisins, coconut and 3/4 cup chopped pecans.
6. Spoon batter into prepared pan.
7. Bake for 30-40 minutes, or until a toothpick inserted into the center of the cakes, comes out clean.
8. Cool.
9. Make frosting by combining the sugar, cream cheese, butter and vanilla and beating until smooth.
10. Stir in pecans.
11. Spread on cooled cake.
Title: Polka-Dot Cherry Cookies in a Jar
Ingredients:
- 3/4 sugar
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 quick-cooking oats
- 3/4 dried cherries
- 1/2 walnuts
- 1 white chocolate chips
Instructions:
1. Layer sugar in a one-quart, wide-mouth jar; set aside.
2. Mix together the next 4 ingredients; add to the jar, packing down gently.
3. Layer the remaining ingredients in the order given.
4. Secure lid and attach instructions.
5. Instructions: In a large mixing bowl, cream 1/2 cup butter; add in 1 egg.
6. Blend in cookie mix; mix well.
7. Drop dough by teaspoonfuls onto a greased cookie sheet.
8. Bake in a 375° oven for 10-12 minutes.
9. Cool cookies on a wire rack.
Title: Magic Cake
Ingredients:
- 4 eggs
- 1 vanilla extract
- 3/4 sugar
- 1/2 butter
- 3/4 all-purpose flour
- 2 milk
- 1 1/2
Instructions:
1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
2. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and keep beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
4. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are fold You can also add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked.
5. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could be different, it greatly depends on the oven, so check it at around 40 minutes and see how it looks.
6. Sprinkle some confectioners sugar after cake has cooled and before serving.
7. Quick Tip: Many prefer this cake chilled as it has a custard-like consistency.
Title: Jiffy Rice Pudding
Ingredients:
- 4 milk
- 1 vanilla pudding mix
- 1/4 cinnamon
- 1 egg
- 1 Minute Rice
- 1/4 raisins
- 1/8 nutmeg
Instructions:
1. Gradually stir milk and egg into pudding mix in saucepan.
2. Add rice and raisins.
3. Stir over medium heat until mixture just comes to a boil.
4. Cool 5 minutes.
5. Pour into dessert dishes or serving bowl.
6. Sprinkle with cinnamon and nutmeg.
7. Serve warm.
8. (for chilled pudding, place plastic wrap over the surface of the hot pudding and refrigerate for 1 hour. Stir before serving).
Title: Fluffy Swedish Apple Cake
Ingredients:
- 5/8 butter
- 1 1/4 sugar
- 3 eggs
- 1 1/2 baking powder
- 1 milk
- 1/4 water
- 2 -3 cooking apples
- 1/2 sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 350°F Grease and flour pan, preferably an 8½-inch or 9-inch spring form pan.
2. Sift together flour and baking powder. Set aside.
3. In a medium-sized mixing bowl beat butter until light. Gradually beat in sugar until fluffy. Beat in first egg, then second egg. Beat in ¼ cup of flour mixture, then third egg. Slowly mix in remaining flour mixture, alternating with the ¼ cup of milk or water. Pour into prepared pan and smooth top.
4. Peel apples; core and cut each into 6 to 8 wedges. Mix the ½ cup sugar with cinnamon. Roll apple wedges in cinnamon sugar and press wedges into cake batter all over the entire cake. Sprinkle any remaining cinnamon sugar over the top of the cake, and if desired strew a few slivered almonds over the top (optional).
5. Bake approximately 1 – 1¼ hours, more or less, depending on pan size, until cake tests done when a cake tester is inserted in the center of the cake. Cool briefly, then remove from pan.
Title: Grandma's Almond Cake (Omas Mandelkuchen)
Ingredients:
- 7 sugar
- 1 flour
- 2 eggs
- 3 baking powder
- 1 butter
- 125 sugar
- 1 milk
- 4
- 3
Instructions:
1. In a bowl cream the eggs with the sugar.
2. In a seperate bowl mix the flour with the baking powder.
3. Add some flour/baking powder to the egg mixture and combine, then add some of the cream and continue that way, alternating between the two, mix until you have a smooth dough.
4. Spread the dough onto a greased or baking paper lined oven tray (this is just the standard tray that comes with your oven, the one that fits directly into it, it doesn't have to be deep).
5. Bake in a pre-heated oven (200°C/400°F/Gas 6) for 15 minutes.
6. Meanwhile mix the melted butter, almonds, milk and sugar.
7. Remove the cake from the oven and evenly brush with the almond butter mixture.
8. Place back in the oven and continue to bake at the same temperature for another 15 minutes.
9. Allow to cool and cut into slices.
Title: Punch Bowl Trifle
Ingredients:
- 2 crushed pineapple
- 1 instant vanilla pudding
- 1 cherry pie filling
- 2 bananas
- 4 mandarin oranges
- 2 Cool Whip
- 2 coconut
- 12
- 1
Instructions:
1. Drain pineapple, reserving juice, set the pineapple aside.
2. Prepare cake in a greased 13 x 9 pan. Cool.
3. Meanwhile, prepare pudding according to package directions.
4. Cut the cake into 1 inch cubes, place half in a 6 quart punch bowl.
5. Top with half the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped tipping and coconut.
6. Repeat layers. Cover and chill for 6 hours or overnight.
Title: Rum Cake ( Homemade )
Ingredients:
- 1 white sugar
- 1 dark brown sugar
- 1/2 butter
- 4 eggs
- 1 1/2 milk
- 1 vanilla
- 3 flour
- 1 baking powder
- 1 instant vanilla pudding
- 1/2 salt
- 1/2 rum
- 3/4 butter
- 1/4 water
- 1 white sugar
- 1/2 dark brown sugar
- 1/2 rum
Instructions:
1. In a large bowl, mix together the sugars, butter, eggs, milk and vanilla. Beat well.
2. In another bowl, combine the flour, baking powder, pudding mix and salt.
3. Stir the flour mixture into the creamed mixture, stirring only until combined. Do not overbeat.
4. Slowly stir the 1/2 cup rum to this mixture until incorporated.
5. Pour mixture into a 10" greased and flour bundt pan.
6. Bake in a 350 degree oven for 50-60 minutes or until toothpick comes out clean. Put the cake to cool on a rack for 5 minutes.
7. While the cake is baking, make the rum glaze.
8. Melt the butter in a saucepan. Add the water and sugars.
9. Boil for 5 minutes, then remove from the heat and carefully stir in the rum.
10. Pour about 1/4 of the glaze over the cake.
11. Let set for 5 minutes and then invert onto a serving plate. Using a large meat fork, poke holes all over the top of the cake, and then very slowly drizzle the remaining glaze over the top.
12. I ended up with about a 1/2 cup of glaze left, which we used for ice cream topping.
Title: Kfc Bread Pudding
Ingredients:
- 6 brown sugar
- 1/2 cinnamon
- 1/2 vanilla
- 1/2 eggs
- 2 milk
- 3/4 butter
- 1 milk
- 1 powdered sugar
Instructions:
1. Break the biscuits down into crumbs, you can leave a few chunks in there, but nothing bigger than about the size of a quarter.
2. Add the brown sugar and cinnamon and mix.
3. Combine the eggs, vanilla and milk in another bowl. Add to dry ingredients and stir until completely mixed. This will make a thick batter, but if don't want your bread pudding to be as dense as the stuff at KFC, add a little more milk.
4. Press the batter into a greased 8x8 pan and bake at 350°F for 15-18 minutes.
5. Let cool slightly.
6. For icing, heat the butter and milk together until the butter is melted. Add enough powdered sugar until you have a thin consistency to drizzle over the bread pudding.
Title: Better Than Sex Cake
Ingredients:
- 1 eggs
- 3 water
- 1 1/3 sweetened condensed milk
- 1/3
- 1
- 1/2 - 1
Instructions:
1. Mix German chocolate cake mix, water, oil and eggs.
2. Put into 9 X 13 inch greased and floured baking dish.
3. Bake at 350 degrees for 35 to 38 minutes.
4. While cake is still very warm, poke holes in top of cake with the end of a wooden spoon.
5. Pour sweetened condensed milk over top.
6. Let cake cool.
7. Pour hot fudge topping over top of cake and let set.
8. Spread on whipped topping and garnish with crushed Heath bars.
Title: Banana Biscotti
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1/4 salt
- 2/3 sugar
- 1/2 margarine
- 2 eggs
- 1 banana
- 1 vanilla
- 1 1/2
- 1
Instructions:
1. PREHEAT oven to 325ºF. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal.
2. DIVIDE dough in half with floured hands; place on lightly floured surface. Roll each half into 14x2-inch log. Place, 2 inches apart, on nonstick baking sheet.
3. BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet to wire rack; cool 5 minute Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut-sides up and 1/2 inch apart, on same baking sheet. Bake an additional 12 to 15 minute or until slightly dry. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature.
4. Jazz It Up: Mix 1 cup powdered sugar and 2 tablespoons orange juice until well blended. Drizzle over cooled biscotti. Let stand until glaze is firm.
5. Cranberry Breakfast Biscotti: Prepare biscotti as directed, omitting the banana, increasing the sugar to 3/4 cup and using POST CRANBERRY ALMOND CRUNCH Cereal.
Title: Black Pepper-Cinnamon Honey With Fruit and Ice Cream
Ingredients:
- 1 honey
- 1 fresh coarse ground black pepper
- 1 cinnamon stick
- 2 apricots
- 2 vanilla ice cream
- 6
Instructions:
1. Heat the honey, pepper, and cinnamon stick in a small pot over low heat. When ready to serve, add the fruit to the honey mixture and toss.
2. Put a scoop of ice cream into each serving dish and top with the honey mixture.
3. Garnish with cookies and serve.