lumicero/recipes-ing2inst huggingface dataset:
Title: Butter Crescents
Ingredients:
- 1 butter
- 2 margarine
- 1 flour
- 1/2 sour cream
- 1 confectioners' sugar
Instructions:
1. Cut butter into flour.
2. Combine egg yolk with sour cream and add to flour mixture.
3. Form into a ball and wrap in wax paper.
4. Chill overnight.
5. Divide dough into 4 portions.
6. Roll each into a 12 inch circle.
7. Spread fruit filling evenly over entire circle.
8. Cut into 16 wedges.
9. Roll from wide end to form crescents.
10. Bake on ungreased cookie sheet at 375 degrees F for 20 minutes or until delicately browned.
11. Dust with confectioners sugar when cool.
Title: Butterscotch Bisquick Brownies
Ingredients:
- 1/2 butter
- 1 dark brown sugar
- 1 1/2 vanilla extract
- 1 egg
- 1 1/4 Bisquick
Instructions:
1. Cream together butter and sugar, then beat in vanilla and egg.
2. Beat in Bisquick.
3. Spread in ungreased 8 x 8 pan.
4. Bake 25-30 minutes at 350 degrees F.
5. Let cool before cutting and serving.
Title: Warm Milk-Chocolate Croissant-Bread Pudding
Ingredients:
- 3 vanilla bean
- 1/2 salt
- 1/4 eggs
- 3/4 vanilla ice cream
- 6 coffee ice cream
- 6
Instructions:
1. Preheat the oven to 350°.
2. In a medium saucepan, combine whole milk with the vanilla bean and seeds and the salt; bring to a simmer.
3. Cover and allow the milk stand off the heat for 15 minutes.
4. Discard the vanilla bean.
5. Add half of the chopped milk chocolate to the warm milk and whisk until smooth.
6. Let the milk and chocolate mixture cool for 15 minutes.
7. Whisk in the eggs.
8. In a 9 x 13" baking dish, toss the croissant cubes with the remaining chopped milk chocolate.
9. Pour the chocolate custard over the croissant pieces; press lightly to submerge them in the custard.
10. Bake for 30 minutes, until the bread pudding is risen and set.
11. Let the chocolate bread pudding cool slightly, then cut it into squares and serve warm, with ice cream.
12. To Make Ahead:
13. The bread pudding can be refrigerated overnight. Be sure to rewarm the pudding before serving.
Title: YUMMY YELLOW CAKE WITH CHOCOLATE FROSTING
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/2 unsalted butter
- 1 1/2 granulated sugar
- 3 eggs
- 1 vanilla extract
- 1 1/4 buttermilk
- 1/3 butter
- 2/3 powdered sugar
- 2 2/3 milk
- 1/3 vanilla
- 1
Instructions:
1. Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
3. Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
4. Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.
5. Divide the batter evenly between the prepared pans. Bake for 33 to 38 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting.
6. For The Frosting: Met the butter in a small sauce pan over low heat. Add the cocoa, stir until the mixture is smooth and thick. Remove the pan from the heat and place the coca mixture into a medium size bowl. Let it cool slightly.
7. Add the milk and vanilla alternately with the powdered sugar to the bowl until you have the spreading consistency you desire.
Title: Ultimate Peach Cobbler
Ingredients:
- 1/2 butter
- 1 flour
- 2 sugar
- 1 baking powder
- 1 salt
- 1 milk
- 4 -5 lemon juice
- 1 cinnamon
- nutmeg
Instructions:
1. Preheat oven to 375. Melt butter in 13" x 9" baking dish in oven while it's heating.
2. Combine flour, 1 cup sugar, baking powder, & salt; add milk, stirring just until moistened. Pour batter over melted butter in pan. DO NOT STIR.
3. Bring remaining 1 cup sugar, peach slices, and lemon juice to boil over high heat, stirring constantly. Gently fold in raspberries, then pour over batter. DO NOT STIR.
4. Sprinkle with cinnamon or nutmeg, if used. Bake 40-45 minutes until golden brown.
5. Serve with whipped cream or ice cream.
Title: Cream Cheese-Filled King Cake
Ingredients:
- 1 reduced-fat sour cream
- 1/3 sugar
- 1/4 salt
- 1 dry active yeast
- 2 warm water
- 1/2 sugar
- 1 eggs
- 2 bread flour
- 6 - 6 1/2 sugar
- 3/4 fat free cream cheese
- 1 egg
- 1 vanilla extract
- 1 confectioners' sugar
- 2 vanilla extract
- 3 milk
- 3
- 1/4
- 2
Instructions:
1. Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
2. Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
3. Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
4. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
5. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
6. Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.
7. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
8. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
9. Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes).
10. For Glaze: Stir together Smart Balance through vanilla. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.
11. Sprinkle decorating sugar on top of glaze in bands, if desired.
Title: Bread Pudding
Ingredients:
- 3 milk
- 1/3 white sugar
- 3 butter
- 3 raisins
- 1 eggs
- 3 vanilla
- 1
Instructions:
1. Scald the milk and add sugar, butter and salt.
2. Cool.
3. Place bread cubes and raisins in greased 1 1/2 quart casserole dish.
4. Add eggs and vanilla to the milk.
5. Mix.
6. Pour over bread.
7. Sprinkle with nutmeg.
8. Bake at 350 degrees for one hour.
9. Serve this with Christmas Pudding Sauce.
Title: Creamy Dreamy Four Layer Dessert
Ingredients:
- 1 flour
- 1 margarine
- 1/2 walnuts
- 8 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 1 instant chocolate pudding mix
- 3 milk
- 1 Cool Whip
Instructions:
1. Cream the flour, margarine, walnuts together and press into a 9 by 13 inch dish; bake at 350 degrees F for 20 minutes; Cool.
2. With electric beaters mix together the cream cheese, powdered sugar, and cool whip; spread onto cooled crust and chill while you are making the chocolate pudding layer.
3. For the chocolate pudding layer, prepare pudding with 3 cups cold milk according to package directions. (Beat the milk into the pudding for 2 minutes.) Spread onto cooled cream cheese layer.
4. Top with the 8 oz. container of cool whip and chill.
Title: Chocolate-Peanut Butter S'mores Fondue
Ingredients:
- 1/2 milk
- 1 marshmallow creme
- 1 graham cracker crumbs
- 1 granny smith apples
- 8
Instructions:
1. Heat milk in medium, heavy-duty saucepan over medium-high heat just until hot (do not boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshmallow creme until smooth. Remove from heat.
2. Pour chocolate mixture into fondue pot or serving bowl. Place graham cracker crumbs in separate serving bowl. To serve, dip apple slices into warm chocolate mixture, then dip into graham cracker crumbs.
Title: CHOCOLATE MOUSSE
Ingredients:
- 1 chocolate instant pudding
- 2 milk
- 1 1/2 Cool Whip Topping
Instructions:
1. BEAT pudding mix and milk in medium bowl with whisk 2 minute Stir in 1 cup COOL WHIP.
2. SPOON into serving bowl or 6 individual dessert dishes.
3. REFRIGERATE 1 hour. Top with remaining COOL WHIP just before serving. Garnish with chocolate curls.
Title: Almond Tart
Ingredients:
- 3/4 all-purpose flour
- 1 granulated sugar
- 5 sweet butter
- 1/2 vanilla extract
- 2 -3 water
- 1/2 granulated sugar
- 3 heavy cream
- 3/4 amaretto liqueur
- 1/2 salt
- 2
- 1/4
Instructions:
1. For Crust: Mix flour and sugar together.
2. Working quickly, cut in cold butter with 2 knives or a pastry blender until mixture resembles oatmeal.
3. Add vanilla and 2 tsp.
4. of the water and toss with a fork until dough just holds together.
5. (Add more water, a few drops at a time, if necessary).
6. Do not overwork.
7. Press dough evenly into an 8-inch false-bottom tart pan.
8. Chill in refrigerator for 45 minutes.
9. Preheat oven to 400*.
10. Line the chilled dough with aluminum foil and fill with dried beans.
11. Bake in the lower part of oven for 8 minutes.
12. Remove foil and beans and bake for 5 minutes longer.
13. Remove from oven.
14. For Filling: Stir sugar and apricot preserves together in a bowl, mixing well.
15. Add remaining ingredients, blending thoroughly.
16. Pour into partially baked shell.
17. Set on the middle rack of the oven and bake for 25 to 30 minutes, until filling top is golden brown.
18. Cool and serve.
19. Enjoy!
Title: The Ultimate Checkboard Cake
Ingredients:
- 3 eggs
- 4 milk
- 1 1/3 vanilla extract
- 1 all-purpose flour
- 4 granulated sugar
- 2 baking powder
- 2 salt
- 1 unsalted butter
- 1 butter
- 1/2 confectioners' sugar
- 1/2 half-and-half
- 2 2/3 vanilla
- 1/3
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a set of three 9 by 1 inch (23 x 2.54 cm) checkerboard cake pans, line with parchment paper, and then grease and flour again. Set aside.
3. Melt the chocolate and set aside.
4. In a separate bowl whisk together the 4 large eggs, 1/3 cup of milk, and 1 tablespoon pure vanilla extract. Set aside.
5. In the bowl, combine the flour, sugar, baking powder and salt and beat to combine.
6. Add the butter and remaining 1 cup of milk and beat on low speed until the dry ingredients are moistened.
7. Increase the speed to medium and beat for about 2 minutes. Scrape down the sides.
8. Gradually add the egg mixture to the flour mixture and beat to incorporate the ingredients.
9. Divide the batter in half, placing each in a separate bowl (in one of the bowls have a little more than half the batter).
10. Stir the melted chocolate into the smaller amount of batter until it is thoroughly combined.
11. Fill two large pastry bags, fitted with large round tips (about 3/4 inches (2 cm) in diameter, one with the chocolate batter and the other with the white batter.
12. Place the divider rings in one of the prepared pans and pipe batter into each section, alternating batter colors (for example - outer and inner ring yellow, middle ring chocolate). The batter should fill the pan about half full.
13. Using the back of a spoon, smooth the batter.
14. Carefully lift out the divider. Wash the divider before placing in the next pan.
15. When piping batter for the second layer, alternate the colors, i.e. if you started with yellow for the outside ring, start with the chocolate.
16. Pipe batter into the third pan exactly like the first pan.
17. Bake about 20 minutes or until a toothpick inserted near the center comes out clean and the cakes spring back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
18. Let the cakes cool in the pans on a wire rack for about 10 minutes. Loosen the sides with a knife or spatula and invert onto a greased wire rack.
19. Place one layer (top side down) on a cake circle and put on a wire rack.
20. Spread with a thin layer of raspberry jam.
21. Place the second layer (top side down) on top of the first and spread with another thin layer of raspberry jam.
22. Top with the last cake layer (top side down).
23. To make the frosting, cream the butter.
24. Add the confectioners' sugar, half and half, vanilla and cocoa powder.
25. Frost the cake with the icing and enjoy!
Title: Pink Lemonade Cupcakes
Ingredients:
- 1 unsalted butter
- 1 sugar
- 4 eggs
- 1 vanilla
- 1 lemon
- 2 flour
- 2 baking powder
- 3 maraschino cherry juice
- 16 vanilla
- 1 powdered sugar
- 1 cream of tartar
- 1/4
Instructions:
1. PreHeat oven to 350 degrees F (180 degrees C).
2. Combine butter and sugar until light and fluffy. Add eggs in one at a time, mixing well in between.
3. Beat in vanilla and lemon zest. Add in red food coloring. As much as desired. Sift together the flour, baking powder and salt and then add to the batter. Now in a small bowl combine lemon juice and Maraschino Juice. Add slowly to batter.
4. Bake for 20 minutes, or until toothpick come out clean. note: they will look pink and spongy on top. this will make 20 big cupcakes or 1 9 inch pan.
5. Topping: Combine Whipped Topping and Powder Sugar in a mixing bowl. Add in vanilla, cream of tartar and lemon juice. Combine really well. Once combined put mixer on high and whip. Pipe on cupcakes.
Title: Apple and Gingerbread Trifle
Ingredients:
- 440 plain flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 ground ginger
- 1 allspice
- 8 unsalted butter
- 12 sugar
- 1 egg
- 5 molasses
- 160 milk
- 3 dessert apples
- 1/2 water
- 2 vanilla extract
- 1
Instructions:
1. Mix Flour, Baking Powder, Baking Soda, Ginger, and Allspice in bowl.
2. In separate bowl, beat butter and 4 Tablspoons Sugar until smooth.
3. In third bowl, Mix milk and Molasses together.
4. Mix third bowl into the Butter Mixture and then FOLD combined mixture into the Flour Mixture.
5. Pour into a pan (I use an 8" x 8" x 2") that is lined with Wax Paper.
6. Bake in oven at 350 F for about 35- 40 minutes.
7. Let stand for 5 minutes and remove the Gingerbread to a rack to cool.
8. Peel, core and dice apples in small pieces.
9. Put them into a pot with 4 Tablespoons of Sugar and 1/2 cup Water.
10. COVER and cook for about 5 minutes.
11. Remove lid and continue to stir continuously until mixture STARTS to thicken.
12. WHIP Cream and 4 Tablespoons of Sugar until it forms Peaks.
13. PLACE slices of Gingerbread, Applesauce on top and Whipped Cream on top of that in bowl and repeat in layers until bowl is full.
14. NOTE: ROUNDED Glass Bowl makes lovely presentation!
15. TOP with toasted nuts and CHILL for about an hour!
16. ENJOY!
Title: Gingersnaps
Ingredients:
- 3/4 shortening
- 1 granulated sugar
- 1 egg
- 1/4 molasses
- 2 flour
- 1 cinnamon
- 1 clove
- 1 ginger
- 1 baking soda
- 1/4 baking powder
- 1 granulated sugar
Instructions:
1. Cream shortening, sugar, egg and molasses.
2. Stir in flour, spices, baking soda and baking powder.
3. Shape into walnut size balls.
4. Roll into granulated sugar.
5. Place on ungreased baking sheet.
6. Bake at 375 degrees for 15 minutes.
7. Cool.
Title: Award Winning Vegan Chocolate Fondue
Ingredients:
- 12 semisweet vegan chocolate chips
- 3/4 soymilk
- 1 vanilla extract
- 1/2
Instructions:
1. Combine the chocolate chips, soy milk, vanilla extract, and almond extract in a slow cooker.
2. Turn the cooker on "high" and cook, stirring occasionally, until the chips are completely melted and the sauce is smooth.
3. Serve in a fondue pot, or in the slow cooker set on "low", with assorted bite size food for dipping (strawberries, bananas, pineapple, pretzels, cookies, brownies, etc.).
Title: German Hazelnut Torte Recipe
Ingredients:
- 5 eggs
- 1/2 sugar
- 1 ground hazelnuts
- 3 flour
- 1/4 cornstarch
- 2 sugar
- 2 milk
- 2/3 vanilla flavoring
- 2 almond paste
- 1 icing sugar
- 7 lemon juice
- 1
- 3 -5
Instructions:
1. Cake:.
2. Preheat oven to 375°F.
3. Grease 8-inch springform pan. (If not available, use 2 8-inch cake pans and grease and flour them.).
4. Beat egg yolks and sugar in large mixer bowl until pale and creamy.
5. Fold in hazelnuts, flour, and almond flavoring.
6. Beat egg whites until stiff and fold into egg yolk mixture.
7. Spread batter gently in prepared pan(s).
8. Bake springform pan about 40 minutes, (bake 2 8-inch cake pans about 20 minutes), or until wooden pick inserted in center comes out clean. Cool thoroughly, even overnight, on rack.
9. Filling:.
10. Blend cornstarch, sugar, a little milk and egg yolks. Bring remaining milk to boil. Stir hot milk and vanilla into cornstarch mixture.
11. Return to heat and bring back to boil. Cook a few seconds, stirring constantly, until thickened.
12. Cool, stirring frequently.
13. To Assemble Cake:.
14. If springform was used, cut cake into 2 layers. (If used 8-inch cake pans, use both layers.).
15. Spread 1 layer with filling.
16. Top with second layer.
17. Knead almond paste to soften. On a surface sprinkled with icing sugar, roll out almond paste to a round large enough to cover top and sides of cake (about 14-inch diameter).
18. Press onto cake.
19. Blend icing sugar with enough lemon juice to give a coating consistency.
20. Spread over cake and decorate as desired.
Title: Shortbread Puffs (Also Called Melting Moments)
Ingredients:
- 1 butter
- 1/2 icing sugar
- 1/2 cornstarch
- 1 all-purpose flour
- 1/4 vanilla
- 1 salt
Instructions:
1. Cream butter.
2. Add icing sugar & cornstarch & beat on high until fluffy.
3. Add vanilla & pinch of salt.
4. Add flour and beat mixture until light and fluffy.
5. Roll dough into small balls and place on cookie sheet. Dough will be very soft and sticky. Flatten with palm of your hand, lightly floured.
6. Decorate with red sprinkles.
7. Bake at 300 F for 10 minutes.
8. Makes about 5 dozen cookies. Freezes well.
Title: Gluten Free Vegan Chocolate Apple Cake
Ingredients:
- 1 potato starch
- 1/4 tapioca starch
- 1/4 baking powder
- 1/4 baking soda
- 1/2 xanthan gum
- 1/2 erythritol
- 1/4 sugar
- 2/3 unsweetened applesauce
- 1/4 lemon juice
- 1 olive oil
- 2 cinnamon
- 1 allspice
- 1/4 vanilla
- 1 apple
- 1 water
- 1
Instructions:
1. Grease 9'' round spring form.
2. Preheat oven to 350 degrees F or 180 degrees Celsius.
3. In a bowl, combine flours, baking powder and soda, xanthan, cocoa powder, cinnamon and allspice.
4. In another bowl, stir together applesauce, water, oil, lemon juice, vanilla, erythritol or sugar.
5. Peel and core apple, chop into small pieces and add to water / applesauce mixture.
6. Fold dry ingredients into wet, stir well to combine, and pour into greased spring form.
7. Bake at 350 F or 180 C for 30-40 minutes or until top cracks slightly and feels soft and springy when pressing.
Title: Hot Chocolate Cherry Brownie
Ingredients:
- 2 cocoa powder
- 1/2 granulated sugar
- 1/2 whole wheat flour
- 1/4 vanilla
- 1/4 baking powder
- 1/4 cherries
- 2 skim milk
- 1/2 eggs
- 1/2 low fat cottage cheese
- 1/2 cayenne pepper
- 1/4
- 2
- 1/2
- 1
Instructions:
1. pre heat oven to 350.
2. puree the beans.
3. beat eggs.
4. add beans to wet ingrediants.
5. combine dry ingredients
6. add wet to dry.
7. pour into 8x8 greased pan, bake for 45 minutes.
Title: Orange Blossom Yogurt Dressing With Fruit
Ingredients:
- 1 fuji apple
- 3 -5 dates
- 1/4 grapes
- 1/4 berries
- 1 pistachios
- 1 yogurt
- 2 1/2 honey
- 1
- 1/4
Instructions:
1. Peel and chop apple, slice each date into 3 or 4 slivers, wash and halve grapes and wash berries.
2. Arrange fruit on a plate or in a bowl.
3. Top with sliced almonds and finely chopped pistachios.
4. Mix Balkan yogurt with unpasteurized honey and orange blossom water.
5. Drizzle dressing over fruit.
6. Enjoy!
Title: Hot Fudge Pudding Cake
Ingredients:
- 1 all-purpose flour
- 2/3 white sugar
- 2 baking powder
- 1/2 salt
- 1 cinnamon
- 1/2 milk
- 1/2 butter
- 2 margarine
- 1 vanilla extract
- 1 brown sugar
- 1 1/2 boiling water
Instructions:
1. Preheat oven to 350 deg.
2. Grease an 8 x 8 glass baking dish.
3. In medium bowl, combine flour, white sugar, baking powder, salt, cinnamon and 1/4 cup cocoa.
4. Whisk in milk, butter and vanilla just until smooth.
5. Spread batter into baking dish.
6. In small bowl, mix brown sugar and 1/4 cup cocoa.
7. Sprinkle evenly over batter.
8. Carefully pour 1-1/2 cups boiling water over mixture in baking dish.
9. DO NOT STIR!
10. Bake 30 minutes (batter will separate into cake and pudding layers).
11. Cool in pan on wire rack 10 minutes.
12. Serve warm (or cold!!) in dessert bowls with a scoop of vanilla ice cream or a dollop of whipped cream.
Title: Easy Peanut Butter Chocolate Cake
Ingredients:
- 1 water
- 2/3 butter
- 1/2 eggs
- 3 peanut butter
- 1 peanut butter
- 3
- 1
- 1 1/2
- 1
- 1/4
Instructions:
1. Prepare cake mix according to package.
2. Add cocoa powder, peanut butter, and candies.
3. Reserve 1 cup in seperate bowl, set aside.
4. Pour into pan as instructed on box.
5. Mix reserved cake mix with cocoa powder and peanut butter to make filing.
6. Drop by Tblsp on top of cake.
7. Use last 1/4 c candies to place on top of chocolate "drops".
8. Opition-swirl the chocolate in!
9. Bake 350' for 35-45 mns (according to cake mix pkg).
10. Suggestion: cookies! with chocolate and candie toppings? let me know if you try this idea, We would love to hear how it works!
Title: Knock You Nakeds (Vegan)
Ingredients:
- 1 pecans
- 1 soymilk
- 1/3 soymilk
- 1/2 soy margarine
- 3/4
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Combine the dry cake mix, pecans, 1/3 cup of the milk, and the melted margarine in a large mixing bowl.
3. Press half the batter into the bottom of a greased 9x13 inch or 8x8 inch glass baking dish, and bake for 8 to 10 minutes. Leave the oven on.
4. Melt the caramels in the top of a double boiler with the remaining 1/2 cup milk.
5. When the caramels are well mixed, pour them over the baked layer, and cover with the chocolate chips.
6. Pour the remaining batter over the top of the chocolate chips, return to the oven, and bake for 18 minutes.
7. Let cool before cutting into squares.
Title: Candy Cane Oreo Cheesecake
Ingredients:
- 3 butter
- 1/2 cream cheese
- 4 sugar
- 1 1/4 eggs
- 4 white chocolate chips
- 2
- 1
- 1 1/2
- 1
Instructions:
1. Preheat your oven to 350 degrees.
2. Lightly spray a 9" spring form pan with cooking spray
3. In your food processor, pulse 2 cups of your crushed Oreos with your melted butter until combined. Press this mixture across the bottom of your pan. Set aside.
4. Beat the cream cheese and sugar until smooth. Then beat in the eggs, then add the peppermint extract. Once that is mixed, stir in the remaining cup of crushed Oreos, white chocolate chips and 1 cup of the crushed candy canes/peppermint crunch.
5. Pour your batter into your pan on top of your crust.
6. Bake in a water bath for one hour. After you remove the cake from the oven, remove from water bath and allow to cool completely before covering it and/or placing in the fridge. This is best served 24 hours after baking so the flavors can meld.
7. When you're ready to serve, remove from fridge and cover with the whipped cream and garnish with remaining candy canes/peppermint crunch.
Title: Ginger Fruit Crisp
Ingredients:
- 1/3 brown sugar
- 2 cornstarch
- 1 1/2 cornstarch
- 2 plums
- 1 nectarine
- 1 oats
- 1 brown sugar
- 1/2 ground ginger
- 1/3 ground cinnamon
- 1/2 salt
- 1/2 butter
- 1/4
- 1/3
- 1/2
Instructions:
1. In a large bowl, combine brown sugar and cornstarch. Add the plums, peaches and nectarines; gently toss to coat. Transfer to a greased 8-in. square baking dish.
2. For topping:
3. In a small bowl, combine the gingersnap crumbs, oats, brown sugar, ginger, cinnamon and salt. Cut in butter until crumbly. Stir in almonds; sprinkle over fruit.
4. Bake at 350° for 30-35 minutes or until filling is bubbly and topping is browned. Serve warm with whipped cream if desired.
Title: No-Cook Peppermint Frosting
Ingredients:
- 2 cream cheese
- 2 milk
- 1 salt
- 5 powdered sugar
- 1/2
Instructions:
1. Gradually blend together cream cheese, milk and salt.
2. Stir in crushed candy.