lumicero/recipes-ing2inst huggingface dataset:
Title: Italian Sfrappole Fried Cookies
Ingredients:
- 2 all-purpose flour
- 2 eggs
- 1/4 butter
- 1/2 sugar
- 2 rum
- 2 powdered sugar
- honey
Instructions:
1. Place the flour on a wooden board and make a well in the center.
2. Break the eggs into the well and beat lightly with a fork.
3. Add the butter, sugar, rum and wine and mix thoroughly with the eggs.
4. Using your hands, gradually incorporate the flour, starting from the inside of the well.
5. Work the dough into a ball.
6. Cover and refrigerate for 20 to 25 minutes.
7. Roll out the dough on a lightly floured surface until 1/4 inch thick.
8. Using a pastry wheel or sharp knife, cut the dough into strips 3/4 inch wide and 6 or 7 inches long.
9. Tie the strips in knots or pin in bows.
10. Pour oil into a large saucepan or deep fryer until 2 inches deep.
11. Heat the oil to 375°F.
12. Using a slotted spoon, lower the bows a few at a time into the hot oil.
13. Turn the bows while cooking.
14. When golden brown on both sides, remove and drain on paper towels.
15. Arrange the bows on a platter and dust with powdered sugar, or drizzle with some honey.
16. Vogue Entertaining.
Title: Carole's Rhubarb Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 buttermilk
- 1 vanilla
- 2 all-purpose flour
- 1/2 salt
- 1 baking soda
- 1 1/2 rhubarb
- 1/2 granulated sugar
- 1 ground cinnamon
Instructions:
1. Preheat oven to 375 degrees.
2. Grease and flour a 13x9x2 pan and set aside.
3. In medium bowl combine flour, salt, and baking soda. Set aside.
4. In small bowl combine 1/2 cup granulated sugar and cinnamon. Set aside for topping.
5. In large mixing bowl, cream together butter, brown sugar and 1/2 cup granulated sugar.
6. Beat in egg and vanilla, then mix in buttermilk.
7. Gradually add flour mixture, mixing well, and then fold in the rhubarb.
8. Pour into prepared 13x9x2 pan and sprinkle the cinnamon/sugar mixture over the top.
9. Bake for 30 to 35 minutes or until toothpick tested done. Remove from oven and let cool completely before covering to store.
Title: A Trifle Decadent
Ingredients:
- 2 oranges
- 1/2 granulated sugar
- 2 eggs
- 1 butter
- 3 low-fat plain yogurt
- 5 mixed berries
- 2 maple syrup
- 1
Instructions:
1. Grate rind from 1 orange to make 2 teaspoons Set aside. Juice oranges to make 2/3 cup. In heavy-bottomed saucepan, combine orange juice, sugar, and beaten eggs. Cook over med. heat, stirring, until mixture is thickened and bubbly. Remove from heat and gradually stir in butter until melted; stir in rind. Scrape into bowl; cover with plastic wrap directly on surface. Let cool to room temp.; refrigerate for up to 2 days.
2. In a coffee filter or cheesecloth-lined sieve set over a bowl in refrigerator.; drain yogurt for at least 2 hours.
3. To Assemble:
4. Fold yogurt into orange custard.
5. Toss berries with maple syrup.
6. In an 8 cup trifle or glass bowl, layer one-third of the cake cubes, one-third of the berry mixture and one-third of the yogurt mixture. Repeat layers twice, ending with the yogurt mixture. Smooth top and garnish with berries and mint leaves (to be removed before serving).
Title: Eagle Brand Chocolate Sheet Cake
Ingredients:
- 1 1/4 margarine
- 1/2 butter
- 1 water
- 2 all-purpose flour
- 1 1/2 brown sugar
- 1 baking soda
- 1 ground cinnamon
- 1/2 salt
- 1 sweetened condensed milk
- 2 eggs
- 1 vanilla extract
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa, then add water. Bring to a boil; remove from heat.
2. In large mixing bowl combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup Eagle Brand, eggs and vanilla.
3. Pour into greased 15x10 inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched.
4. In small saucepan melt remaining 1/4 cup margarine; add remaining 1/4 cup cocoa and remaining Eagle Brand. Stir in confectioners sugar and nuts. Spread on warm cake.
5. (CHOCOLATE MOCHA SHEET CAKE: Add 1 tablespoon instant coffee with cocoa to cake; add 1 tablespoon instant coffee with cocoa to frosting.).
Title: Basic Meringues With Variations or a Large Pavlova
Ingredients:
- 4 cream of tartar
- 1/4 caster sugar
- 1 cornflour
- 2 white vinegar
- 1
Instructions:
1. Preheat oven to 100°C - 120°C Do not use the oven fan if possible.
2. Beat the four egg whites with the cream of tartar using an electric mixer. Bring to 'soft peak' stage.
3. Add 1/3 of the sugar and continue to beat to 'firm peak' stage- approx another 3 minutes. Then add the remaining sugar one spoon at a time whilst continuing to beat.
4. Continue beating until the mixture is shiny and the sugar has totally dissolved. Feel the meringue mix with your fingertips and you should not be able to feel any gritty sugar. Continue to beat until the sugar has dissolved, if required.
5. Sift the cornflour over the meringue and add the vinegar. Fold in gently.
6. Use a spoon or pipe the mixture to form meringues onto a cookie tray lined with baking paper.
7. Bake approx 60 minutes, or until firm and dry. During cooking reduce the oven temperature if the meringues are browning rather than drying out. When cooked, turn the oven off and leave the oven door slightly ajar. Allow the meringues to cool in the oven for about an hour, or leave overnight.
8. Store in an airtight container. They should keep at least a few days.
9. ____VARIATIONS ____.
10. Flavoured meringues-add some vanilla or other essence of your choice whilst folding in the cornflour.
11. Coloured meringues- add some food colouring of your choice and beat through before folding in the cornflour.
12. Chocolate meringues- sift in 2 tablespoons of Dutch cocoa with the cornflour. You can also add ground or finely chopped nuts if desired.
13. Coconut meringues- lightly fold through 1/2 cup of shredded or dessicated coconut with the cornflour.
14. Almond meringues- fold through 1/2 cup ground almonds with the cornflour. You can also add some almond essence if desired.
15. Lime or Lemon Meringues- fold through finely zested lime or lemon zest with the cornflour. A teaspoon of juice can be used instead of/substitute for the white vinegar.
16. Sprinkled meringues- sprinkle meringues with finely chopped nuts or 100's and thousands prior to baking.
17. For a Large Pavlova- Draw a 22-25 cm (9-10 inch) circle on the baking paper. Turn paper over and place on a large cookie sheet/tray. Use the entire mixture to pile onto the circle. Smooth over the surface and bake for 90 minutes. Turn the oven off and leave the pavlova in the closed oven for another hour. After an hour open the oven door and leave the pavlova in the oven to cool. Serve topped with whipped cream or vanilla yogurt. Top with some fruit or grated chocolate. Can also be served with lemon butter/curd instead of cream.
18. Small Pavlovas/Individual pavlovas- make as for large pavlova but use 6-8 spoonfuls of meringue per pavlova. Pile the meringue as high as possible. Bake for about 45 minutes.
Title: Cherries in the Snow
Ingredients:
- 1 cherry pie filling
- 3 confectioners' sugar
- 1 1/2 cream cheese
- 2 milk
- 1 vanilla
- 1 Cool Whip
- 20
Instructions:
1. Cut angel food cake into small cubes. Set aside.
2. Beat cream cheese.
3. Gradually add milk, confectioner's sugar and vanilla. Mix well.
4. Fold in cool whip.
5. Layer in punch bowl: cream cheese mixture, cake, cherries. Repeat.
6. Refrigerate overnight.
Title: Quick Microwave Golden Syrup Pudding
Ingredients:
- 100 butter
- 100 sugar
- 100 self raising flour
- 2 eggs
- 1/2 vanilla
- 6 golden syrup
Instructions:
1. Grease a microwave pudding dish
2. Place golden syrup into bottom of the pudding dish.
3. In a separate bowl, cream the butter and sugar well.
4. Beat in the eggs one at a time.
5. Add flour slowly.
6. Add vanilla.
7. Pour batter on top of the golden syrup.
8. Cover with plastic wrap.
9. Microwave for 7 1/2 minutes on medium .
Title: Hazelnut Cream Filling
Ingredients:
- 2/3 heavy cream
- 6 sugar
- 1 2/3 unsalted butter
- 1 3/4 vanilla extract
- 1
- 1/3
Instructions:
1. Put cream into mixing bowl and mix on high until soft peaks form, about 4 minute Refrigerate for 1 hour.
2. Whisk egg whites and sugar in a bowl while in a pan of boiling water and temp reaches 160 deg(this helps the sugar fully dissolve).
3. Attach bowl to mixer with the whisk attachment; beat on high speed until slightly cooled and stiff peaks form (but not dry), about 5 minutes.
4. Switch from whisk attachment to paddle attachment. Set on medium and add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream (you can add 1 tsp hazelnut syrup **not extract** to the "1/3 cup heavy cream", if you cannot find hazelnut cream), salt; mix until mixture comes together.
5. Fold in the whipped cream that has been put aside in the fridge.
6. Fill your favourite pastry.
7. This saves well, refrigerated, but will firm up. Best to let it come to room temperature when using later.
8. Time includes the time it takes for whipped cream to set up in the fridge.
Title: Red Currant Muffins (Gluten Free)
Ingredients:
- 7 red currants
- 5 potato starch
- 2 cornstarch
- 2 xanthan gum
- 2 baking powder
- 2 cinnamon
- 2 vanilla essence
- 1/2 butter
- 1 brown sugar
- 3 1/2 powdered sugar
- 3 1/2 eggs
- 2 buttermilk
- 2
- 5
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 12 muffin tins or line with paper casings.
3. Combine flour, xanthan, baking powder, ground almonds and cinnamon.
4. Cream butter, brown sugar, buttermilk and egg yolks, add vanilla.
5. Beat egg whites until glossy and nearly stiff, then continue beating, slowly adding the powdered sugar, until you get stiff peaks.
6. Combine flour mixture and creamed butter-buttermilk-egg yolk-sugar mixture.
7. Carefully fold currants into stiff egg whites, then gently fold egg whites with currants into muffin batter.
8. Fill 12 muffin tins.
9. Bake at 350 degrees F (180 degrees C) for 20-25 minutes.
Title: Perfect Butter Tarts
Ingredients:
- 1/3 butter
- 1/2 corn syrup
- 1/2 brown sugar
- 2/3 raisins
- 1 rum
- 1/4 salt
- 1 egg
Instructions:
1. Roll out pastry on floured workspace 1/8-inch thick and cut into 3 75-inch rounds.
2. Use these rounds to line 14 muffin cups.
3. Melt butter in small saucepan.
4. Remove from heat and stir in corn syrup, brown sugar, raisins, rum and salt.
5. Lightly beat the egg and add to raisin mixture.
6. Use mixture to fill pastry lined cups 3/4 full.
7. Bake in 425°F oven for 20 minutes or until pastry is golden.
8. Remove from oven, run tip of knife around edges to loosen and let stand for at least 10 minutes before removing from muffin tins.
Title: Herb's Rum Cake
Ingredients:
- 1 pecans
- 1 walnuts
- 1 vanilla instant pudding mix
- 4 eggs
- 1/2 cold water
- 1/2 dark rum
- 1/2 butter
- 1/8 water
- 2 granulated sugar
- 1/2 dark rum
- 1/4
Instructions:
1. Preheat oven to 325 deg.
2. Grease & Flour 10" tube or 12 Bundt pan.
3. Sprinkle nuts over bottom of pan.
4. Mix all cake ingredients together.
5. Pour cake batter over nuts in pan.
6. BAKE ONE HOUR.
7. After baking, invert on cooling rack.
8. Invert on serving plate.
9. Prick top & sides several times.
10. FOR GLAZE.
11. Melt butter in saucepan.
12. Stir in water & sugar, Bring to boil.
13. *** Here is the sticky part***.
14. Boil 5-8 minutes stirring constantly, until it is not quite carmalized.
15. Remove from heat & stir in rum carefully.
16. Drizzle or (I prefer) brush glaze over cooled cake.
17. OPTIONAL.
18. Decorate w/border of sugar frosting or whipped cream. Serve w/ seedless grapes or Marachino Cherries dusted with powdered sugar.
Title: Jack's Cake
Ingredients:
- 1 cinnamon graham crackers
- 2 baking powder
- 6 eggs
- 2 sugar
- 2 milk
- 1/2 unsalted butter
- 1 1/2 pecans
- 1 1/2 walnuts
- 7
Instructions:
1. Preheat oven to 250°F Line 2 loaf pans with parchment paper.
2. In food processor, grind graham crackers to crumbs. Add baking powder and grind briefly to combine. Transfer to a bowl and add remaining ingredients. Combine thoroughly.
3. Pour mixture into loaf pans. Place pans on cookie sheet. Bake in preheated oven 3 hours. Let cool completely before depanning and slicing.
Title: Banana-Rum Cake
Ingredients:
- 3/4 butter
- 1 sugar
- 2 eggs
- 3 bananas
- 1/2 baking soda
- 1 baking powder
- 2 flour
- 1/8 salt
- 3 -4 rum
- 1/4 buttermilk
- 1/4 - 1/2 walnuts
Instructions:
1. Set oven to 350 degrees.
2. Butter and flour a 9-inch springform cake pan.
3. Cream the butter and sugar together using an electric mixer.
4. Add in the eggs, one at a time, beating well between additions.
5. Mix in the mashed bananas.
6. Sift together the baking soda, baking powder, flour and salt.
7. Add in half of the flour mixture to the batter; mix well.
8. Add in the rum and buttermilk; mix thoroughly.
9. Add in the remaining flour mixture; mix well to incorporate thoroughly.
10. Fold in the chopped nuts.
11. Transfer the batter to cake pan.
12. Bake for 1 hour, or until cake tests done.
13. Cool for 5 minutes before removing from the pan.
14. Finish cooling completely on a wire rack.
15. Serve with custard cream on top or icing.
16. Note: 1/4 cup mini chocolate chips may be substituted for the nuts, or use both the nuts and the chocolate chips.
Title: Orange Cobbler for Two
Ingredients:
- 1 sugar
- 1 cornstarch
- 1/2 water
- 1/4 orange marmalade
- 1 butter
- 2 baking mix
- 1/2 nutmeg
- 1 milk
- 3
Instructions:
1. In a small saucepan, combine the sugar and cornstarch,.
2. Stir in water, marmalade and orange concentrate.
3. Cook and stir over medium-low heat until thickened.
4. Stir in butter until melted.
5. Pour into a greased 1-qt baking pan.
6. in a small bowl combine baking mix and nutmeg.
7. ;stir in milk just until moistened.
8. Drop dough by tablespoonfuls over orange mixture.
9. Bake, uncovered, at 400 degrees for 20-25 minutes or until topping is golden brown.
Title: Joyce's No Bake Pumpkin Chiffon Pie
Ingredients:
- 1 instant vanilla pudding
- 1 milk
- 1 pumpkin
- 36 Cool Whip
- 1 1/2 pumpkin pie spice
Instructions:
1. In a large bowl, using a mixer, blend together the instant pudding, milk, can of pumpkin and the cool whip.
2. Pour the mixture into a pre-baked pie shell (even graham cracker work well) and sprinkle the top with the pumpkin pie spice.
3. Refrigerate at least 3 hours before serving.
Title: Blondies
Ingredients:
- 8 unsalted butter
- 1 brown sugar
- 1 egg
- 1 vanilla
- 1 salt
- 1 all-purpose flour
Instructions:
1. Preheat the oven to 350. Grease an 8 inch square baking pan, or line it with aluminum foil and grease the foil.
2. Melt the butter over low heat. Transfer to a bowl and use an electric mixer to beat in the sugar until very smooth, then beat the egg and vanilla, stirring down the sides of the bowl every now and again.
3. Add the salt, then gently stir in the flour. Pour into prepared pan and bake for 20 to 25 minutes, or until just barely set in the middle. Its better to under bake brownies than to overbake them. Cool on a wire rack before cutting. Store, covered at room temperature, for no more than a day.
Title: Butterfly Cupcakes
Ingredients:
- 1 water
- 1/4 eggs
- 1/2 powdered sugar
- 2
- 1
- 1/3
Instructions:
1. Prepare the cake mix according to manufacturers instructions. Pour into muffin pans lined with paper "baking cups" to prevent sticking to the pan while baking.
2. Bake according to the manufacturers instructions and allow to fully cool. You should yield 12 - 24 cupcakes depending on the brand.
3. Once totally cooled, cut the top off of the cupcake right above the part where the cupcake "mushrooms" -- Not Below!
4. Place the tops to the side as they will be used later to top the cupcake (they are not "scraps" -- so do not eat!).
5. Using a small pairing knife, cut a small circle on the top of the cupcake. Use a spoon to scoop cake from out of the hole (about a tablespoons worth).
6. Fill the hole with pie filling (if the hole is about a tablespoon, then use 2 tablespoons of filling). Spread the excess filling over the top of the cupcake.
7. Take one of the cupcake tops that was cut off earlier and cut it in half down the middle to create 2 half circles. Place the half circles with the rounded side facing "in" and the smooth baked side facing "up" back on top of the filled cupcakes. This will form a "Butterfly" shape on top of your cakes.
8. Dust with powdered sugar.
Title: Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 margarine
- 1 coconut
- 1 pecans
- 1 Cool Whip
- 1
Instructions:
1. Spread apple pie filling in bottom of 9x13x2" pan, then spread a layer of crushed pineapple (do not mix together).
2. Dump the box of cake mix on top of the fruit.
3. Spread out.
4. Pour melted margarine over top.
5. Sprinkle with coconut and pecans.
6. Bake at 350F for 45 min.
7. Top with Cool Whip.
Title: Banana Split Fruit Salad
Ingredients:
- 2 bananas
- 1/4 seedless watermelon
- 1 fresh raspberry
- 1 maraschino cherries
- 1/4
- 4
Instructions:
1. Peel and cut each banana in half crosswise. Cut each half into quarters lengthwise. Using an ice cream scoop, scoop four balls of watermelon (reserve remaining watermelon for another use).
2. Place banana quarters in shallow desert bowls or banana split dishes. Top with watermelon. Spoon yogurt over melon. Sprinkle berries over salad. Sprinkle with chopped nuts and top with a cherry, if desired.
Title: Fruit and Pound Cake Trifle
Ingredients:
- 2 prepared vanilla pudding
- 3 mandarin orange segments
- 1 cherry pie filling
- 1 dark sweet cherries
- 1 bananas
- 2 frozen whole strawberries
- 16
- 8
Instructions:
1. Defrost the strawberries, reserving juice. Drain orange segments, reserving juice/syrup. Drain dark cherries, reserving juice.
2. In a large, glass trifle bowl begin assembly by placing a layer of pound cake slices in the bottom of the bowl. Drizzle some of the reserved juices on each slice of cake. spoon 1/2 can of pudding over cake slices. Spoon one of the fruits over the pudding.
3. Continue making additional layers with the remaining cake (drizzled with juice), pudding, and fruit. Arrange the fruit around the sides of the bowl (for the layer) to make it pretty.
4. Refrigerate 8 hours or more.
5. Top with whipped topping before serving. Serve by scooping into individual serving bowls with a large spoon.
Title: Light Pie Crust
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 3 reduced-calorie margarine
- 2 water
Instructions:
1. Preheat oven to 400ºF.
2. Combine flour and sugar in a large bowl or food processor. Add margarine and process, or mix together with your fingers, until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process, or mix, until a manageable dough forms; turn dough out onto a lightly floured surface and roll into a 12-inch circle.
3. Press dough into the bottom and up the sides of a 9-inch pie pan or removable-bottom tart pan; prick the bottom all over with a fork, cover dough with foil and fill with dried beans or rice.
4. Bake 10 minutes. Remove beans and foil and bake until crust is golden brown, about 20 minutes more. Remove from oven and cool completely on a wire rack. Yields 8 slices per crust.
Title: Pumpkin Cobbler With Pecan Crunch
Ingredients:
- 2 eggs
- 1 evaporated milk
- 3 pumpkin
- 3/4 granulated sugar
- 1/2 dark brown sugar
- 1 all-purpose flour
- 1 ground cinnamon
- 1/4 salt
- 1/4 ground ginger
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1/2 butter
- 1 all-purpose flour
- 1 granulated sugar
- 1 baking powder
- 1/4 salt
- 1 milk
- 1 vanilla
- 1/2 brown sugar
- 2 flour
- 3 butter
- 1/2 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. For pumpkin filling, combine eggs, evaporated milk, and pumpkin in a medium mixing bowl. Add 3/4 cup granulated sugar, dark brown sugar, 1 tablespoon flour, cinnamon, 1/4 teaspoon salt, ginger, cloves, and nutmeg. With rotary beater or wire whisk, beat lightly just until combined; set aside.
3. For cobbler, pour butter into a 3-quart rectangular baking dish (I just used a 9x13 glass pan), tilting dish to spread butter evenly. Combine 1 cup flour, 1 cup granulated sugar, baking powder, 1 cup milk, vanilla, and 1/4 teaspoon salt in a small mixing bowl. Pour mixture over melted butter to make crust.
4. Spoon or slowly pour pumpkin filling mixture evenly over crust. Combine pecan crunch ingredients and sprinkle on top.
5. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm. Drizzle a little caramel sauce on top, if desired.
Title: Ginger & Lemon Grass Crème Brulée
Ingredients:
- 1/2 gingerroot
- 1/2 lemongrass
- 4 heavy cream
- 12 sugar
- 1/2 sugar
- 1 vanilla extract
- 7 -8
- 1
Instructions:
1. Pre-heat the oven to 325 degrees.
2. Place ginger and the lemongrass into a medium saucepan.
3. Add the heavy cream and simmer gently for 25 minutes to infuse the flavours.
4. Remove the infusion from the stove and strain through a fine sieve.
5. In a mixing bowl whisk together the yolks, the sugar the lemon extract and the bitters.
6. Slowly mix in the heavy cream infusion.
7. Pour into ramekins or an oven casserole dish. Remove any foam from the top of mixture with a teaspoon.
8. Place ramekins into a large casserole dish and pour hot water until the level is halfway up the sides of the ramekin dish. Put into oven and bake until the custard is firm (the center should jiggle just a little when you shake it) approximately 40 -50 minutes. Remove the ramekins from the water bath and completely cool before you cover with plastic wrap and refrigerate.
9. To serve.
10. Sprinkle the top with granulated sugar and using a blow torch caramelize the sugar. The oven broiler can be used in place of the torch.
11. Place the ramekins in a tray of cold water and ice and leave in the broiler for 3-5 minutes--just enough to caramelize the sugar.
12. Variations: 1/4 teaspoon grated lime peel can be substituted for the lemon grass.
Title: Coca Cola Cake With Broiled Peanut Butter Frosting
Ingredients:
- 2 flour
- 2 sugar
- 1 butter
- 2 buttermilk
- 1 eggs
- 1/2 baking soda
- 2 vanilla extract
- 1 miniature marshmallows
- 1 butter
- 1 1/2 dark brown sugar
- 6 creamy peanut butter
- 1 milk
- 2/3 peanuts
- 1/4
- 2/3
Instructions:
1. To make the cake: preheat the oven to 350*F Grease and flour a 9 X 13 X 10 inch sheet cake pan.
2. Combine the flour and sugar in a large bowl.
3. In a separate bowl, combine the butter, cocoa and Coke, and pour over the flour and sugar mixture.
4. Stir until well blended.
5. Add the buttermilk, eggs, baking soda and vanilla.
6. Mix well.
7. Stir in the marshmallows.
8. Pour into the prepared pan, and bake for 40 minutes.
9. Remove the cake from the oven and frost while still barely warm.
10. To make the frosting: in a bowl cream the butter, sugar and peanut butter.
11. Beat in the milk.
12. Fold in the peanuts.
13. Spread over the cake.
14. Place the frosted cake under the broiler about 4 inches from the heat source.
15. Broil just a few seconds, or until topping starts to bubble.
16. WATCH COMSTANTLY, being careful not to scorch the frosting.
17. Let cool at least 30 minutes before serving.
Title: White Chocolate Strawberry Pie
Ingredients:
- 5 milk
- 2 cream cheese
- 3 confectioners' sugar
- 1/3 orange zest
- 1 graham cracker crust
- 1 strawberries
- 1 Cool Whip
- 2
Instructions:
1. In microwave, melt four squares of the white chocolate with milk. Cool to room temperature.
2. Meanwhile, whip the cream until peaks form. In a small bowl beat cream cheese and sugar until smooth.
3. Beat in orange zest and melted white chocolate.
4. Fold in whipped cream and spread into the crust.
5. Arrange strawberries over the top (substitute other fresh fruit or shaved chocolate for strawberries).
6. Melt remaining square of chocolate and drizzle over top of pie.
7. Refrigerate for at least 1 hour. Dollop with Cool Whip before serving (optional).
8. This takes about 20 minutes to prepare and 1 hour to chill before serving.