lumicero/recipes-ing2inst huggingface dataset:
Title: Honey-Ginger Apple Croustades With Cinnamon-Sugar Walnuts
Ingredients:
- 2 unsalted butter
- 1 1/4 apples
- 1 honey
- 1 fresh ginger
- 1/4 ground cinnamon
- 1 kosher salt
- 1/2 frozen puff pastry
- 2 walnuts
- 1/8 sugar
- kosher salt
- ground cinnamon
Instructions:
1. Walnuts--line a plate with foil; put the walnuts, sugar, and salt in a small skillet and heat over med-high heat.
2. Cook, stirring occasionally, until the sugar starts to melt but is not yet syrupy and the walnuts start to smell toasty.
3. Don't let the sugar caramelize.
4. Pour the nuts onto the plate, sprinkle with the cinnamon, and let cool completely.
5. Put the nuts in a heavy plastic bag and crush them with something heavy.
6. You want small pieces with a little bit of powder.
7. Taste and add more salt or cinnamon to taste.
8. Croustades--heat 2 tablespoons butter in a large skillet over med-high heat until sizzling; then add in the apples and toss to coat.
9. Saute until a lot of the moisture has steamed off and the apples start to soften and brown, 8-10 minutes.
10. Add the honey, ginger, cinnamon, and salt; toss to blend.
11. Taste and add more of any of these flavorings if you like; set aside to cool.
12. On a lightly floured surface, roll the pastry into a 10 x 15 inch rectangle.
13. Cut into six 5x5 inch squares, then trim off the corners of each square to make a rough round.
14. Preheat the oven to 400°.
15. Arrange the pastry rounds on a baking sheet and prick each one at 1/2-inch intervals.
16. Portion the apple filling evenly among the pastry rounds, leaving about a 1/2 inch border of pastry.
17. Wet the border with a little water and loosely pleat it to create an edge that embraces the apples; the pastry won't cover the center of the apple filling.
18. Brush the edge with some of the melted butter.
19. Bake the croustades until the pastry is pale gold and set, about 18 minutes; brush a little more butter onto the pastry and continue baking until the pastry is puffed and a rich golden brown on the border and undersides (lift one to check), another 5-7 minutes.
20. Slide the croustades onto a cooling rack.
21. Sprinkle each one with a heaping tablespoon of Cinnamon-Sugar Walnuts and let cool for at least 15 minutes or up to 1 hour before serving.
Title: Chocolate Cake Brownies With Splenda
Ingredients:
- 2/3 Splenda granular
- 2/3 all-purpose flour
- 1/3 baking powder
- 1 salt
- 1/4 margarine
- 1/3 eggs
- 2 vanilla
- 1 unsweetened applesauce
- 1/3 walnuts
- 1/3
Instructions:
1. Mix tog splenda, flour, cocoa, baking powder and salt; and set aside.
2. Beat tog margarine, eggs and vanilla for 1 minute.
3. Add applesauce and beat until blended.
4. Add flour mixture and nuts until blended.
5. Spread evenly in a greased 8 inch square cake pan.
6. Bake at 350 defF for about 15 minutes or until tester inserted in centre comes out clean.
7. Cool on rack.
8. Store in a coverd container in the fridge.
Title: Why Go out Strawberry Peanut Butter Pie
Ingredients:
- 1 1/4 granulated sugar
- 1/4 butter
- 1/2 creamy peanut butter
- 1 cream cheese
- 1 -8 powdered sugar
- 1/2
- 1 1/2
- 1
Instructions:
1. Combine the crushed pretzels and granulated sugar, then stir in the melted butter.
2. Press the crumb mixture onto the bottom and sides of a 10-inch pie plate. Cover and chill.
3. Beat together the peanut butter, cream cheese and powdered sugar with an electric mixer on medium speed.
4. Fold in the whipped dessert topping.
5. Spoon ½ cup of the Lucky Leaf Premium Strawberry Pie Filling into the crust-lined pie plate.
6. Carefully spread the peanut butter filling over top of the pie filling.
7. Top with the remaining pie filling. Cover and chill for 2 hours before serving.
Title: Hot Buttered Rum-Pecan Cake
Ingredients:
- 1 cake flour
- 1 1/2 baking powder
- 1/4 salt
- 2 eggs
- 1 sugar
- 1/2 lemon juice
- 6 hot water
- 3 water
- 1 1/2 sugar
- 1 1/2 ricotta cheese
- 2 pecans
- 1/8 cinnamon
- 1 rum
- 1/3 butter
- 4 brown sugar
- 3
Instructions:
1. --Cake---.
2. Sift flour, baking powder and salt together.
3. Beat eggs until very thick and light.
4. Add sugar and continue to beat until mixture will hold a soft peak.
5. Beat in lemon juice.
6. Add hot water, 2 tablespoons at a time and beat until thick after each addition.
7. Fold in flour in small amounts.
8. Pour batter into 2 lightly greased 8" cake pans and bake in a 350 degree oven for 25-30 minutes or until cake springs back from your touch.
9. Allow cake to cool.
10. --hotbuttered rum---.
11. Melt butter in a small sauce pan.
12. Add rum and brown sugar.
13. Simmer for 5 minutes.
14. --frosting---.
15. In another sauce pan, dissolve water in sugar over low heat.
16. Beat the sugar syrup into the ricotta.
17. Add cinnamon and beat until smooth and creamy.
18. Add pecans and butterscotch chips.
19. --toassemble---.
20. Spoon half of the buttered rum over the bottom half of the cake.
21. Frost the bottom layer.
22. Place second layer of cake on top of the frosting.
23. Spoon remaining hot buttered rum over second layer.
24. Frost with remaining frosting.
25. Serve.
Title: Carrot-Chocolate Cupcakes
Ingredients:
- 1 carrot
- 1 3/4 sugar
- 6 buttermilk
- 1/3 eggs
- 3 all-purpose flour
- 2 baking soda
- 2 salt
- 1/2 powdered sugar
- 1/4
- 3
Instructions:
1. Preheat oven to 350
2. Finely mince carrots in a food processor
3. Combine carrots, sugar, oil, buttermilk, and eggs in a large bowl.
4. Combine flour, soda and salt, in a separate bowl, stirring with a whisk.
5. Add flour mixture to carrot mixture.
6. Stir until all flour is incorporated,
7. Stir in chocolate.
8. Spoon batter into 22 muffin cups lined with paper liners.
9. Bake for 22 minutes or until toothpick comes out clean.
10. Cool muffins in tin for 10 minutes then sprinkle with powdered sugar.
Title: Coffee Toffee Chunk Cookies
Ingredients:
- 3 3/4 all-purpose flour
- 1/2 salt
- 4 white chocolate
- 1 1/2 unsalted butter
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1 instant espresso powder
- 2 vanilla extract
- 1 1/4
- 7
Instructions:
1. Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
2. Whisk flour and salt together in a small bowl to aerate and combine; set aside.
3. Melt the white chocolate in top of double boiler or microwave; stir until smooth.
4. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar and brown sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Dissolve the instant powder in the vanilla, then beat into butter mixture. Beat in melted white chocolate. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Stir in chocolate chunks and chopped toffee bars. (You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding).
5. Drop by generously rounded tablespoon 2 inches apart on cookie sheets. Flatten cookies with palm of hand to about 1/2-inch thickness.
6. Bake for about 25 minutes or just beginning to turn light golden brown. The centers will still be a bit soft. Place sheets on racks to cool cookies for 2 minutes, then remove cookies from sheets and place directly on racks to cool.
Title: Devil's Food Cake
Ingredients:
- 2 sugar
- 1 butter
- 1 vanilla
- 3/4 eggs
- 2 cake flour
- 2 1/2 baking soda
- 1 salt
- 2 buttermilk
- 1/2 powdered sugar
- 2 1/4 butter
- 6 milk
- 1 vanilla
- 4 -6
- 1 1/2
- 3/4
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour 3 9-inch round pans.
3. Beat sugar, butter, vanilla and almond extract in large bowl on medium speed until light and fluffy.
4. Beat in eggs, one at a time.
5. Mix cake flour, cocoa, baking soda and salt; beat into sugar mixture alternately with buttermilk, beating until mixed between additions.
6. When all ingredients are added in, beat another minute.
7. Pour into pans.
8. Bake 30 to 35 minutes or until done.
9. Cool 10 minutes and then remove from pans to cool completely on wire rack.
10. Fill between layers and frost with Buttercream Frosting.
11. For Frosting: Beat all ingredients on medium speed until light and fluffy.
Title: Sesame-Anise Cookies
Ingredients:
- 1 anise seed
- 2 water
- 2/3 sugar
- 3/4 butter
- 1/8 baking soda
- 1 egg
- 2 flour
- 1 egg
- 1 sesame seeds
Instructions:
1. Combine anise seeds with boiling water and steep while mixing dough. Gradually blend sugar with butter and soda. Add 1 egg. Mix. Strain anise liquid into the mixture, discarding seed. Stir in flour, a little at a time. Mix well. Chill dough overnight or until stiff enough to handle. Shape dough into small balls (use 1/8 teaspoon measure as a scoop). Place on ungreased cookie sheet. Cover with waxed paper and flatten to 1/8" thickness with the bottom of a flat glass. By this time the dough will have softened and the waxed paper will stick, so place paper-covered sheet in or near freezer for 5 minutes. Peel off waxed paper. Brush tops with slightly beaten egg, and sprinkle with sesame seeds. (Toast seeds in shallow baking pan for 20 minutes in a 350* oven, turning frequently.) Bake cookies in preheated oven
2. 400* about 7 minutes until lightly browned.
Title: Chocolate Espresso Creme Brulee
Ingredients:
- 3 sugar
- 1/3 vanilla beans
- 1/3 vanilla extract
- 1 brown sugar
- 6
- 1/3
Instructions:
1. In a medium saucepan, combine 2 1/2 cups of cream, espresso beans and sugar. If using the vanilla bean, cut in half lengthwise; scrape out vanilla seeds. Add scraped pod and seeds to cream mixture. (If using vanilla extract, it will be added later.).
2. Heat mixture until small bubbles form around edge of pan. Remove from heat; cover and let steep 30-40 min or until cream has taken on a good coffee flavor.
3. Heat the oven to 400ºF.
4. Place 8 (1/2-3/4 c.) ramekins in shallow roasting pan.
5. Place chocolate and remaining 1/2 cup cream in metal bowl set over a pan of simmering water. Heat until melted, stirring occasionally.
6. In a large bowl, beat egg yolks until well blended. Strain espresso-cream mixture slowly into egg yolks, whisking constantly to combine. If using vanilla extract, stir into custard now.
7. Gradually whisk cream mixture into melted chocolate and then strain through a fine strainer.
8. Pour custard into ramekins. Create a water bath - add enough boiling water to roasting pan to reach halfway up the sides of the ramekins. Cover pan securely with foil.
9. Bake 50-60 min or until custards are set but still quivery like gelatin.
10. Remove ramekins with tongs from the hot water; cool on wire rack 30-40 minute or until room temperature. Cover with plastic wrap; refrigerate at least 1 hour or up to 24 hours.
11. Place oven rack 8 inches from broiler. Push the brown sugar through strainer over each custard, allowing about 2 teaspoons per custard.
12. Using fingers, gently spread brown sugar to distribute evenly. Place ramekins in the shallow roasting pan again and surround with ice cubes.
13. Broil 3-6 min or until brown sugar melts and caramelizes, watching carefully to prevent burning.
14. Cool to room temperature. Store in refrigerator - if made more than 4 hours ahead, topping will begin to soften and will no longer be crisp -- so do this last.
Title: Vinegar & Butter Pie Crust
Ingredients:
- 4 all-purpose flour
- 3/4 salt
- 1 sugar
- 1 3/4 unsalted butter
- 1 white vinegar
- 1
- 1/2
Instructions:
1. Combine the flour, salt and sugar in a large bowl.
2. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.
3. Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.
4. Transfer to a clean work surface, and gently press to form a dough.
5. Divide dough into 4 equal parts.
6. Shape each into a ball, flatten slightly to form a disk, and wrap in plastic.
7. Chill for at least 1 hour.
8. Roll out disk on lightly floured surface to 1/8" thickness.
9. Transfer to to a 9in. pie plate, fill with fruit. Roll second disk top with top crust, crimp edge.
10. Bake at 375 degrees for 50 minute.
Title: Lemon Pavlova
Ingredients:
- 6 caster sugar
- 375 cornflour
- 2 1/2 lemons
- 2
- 50
- 300
- 325
Instructions:
1. Preheat the oven to 180°C/gas mark 4/350°F and line a baking tray with baking parchment.
2. Beat the egg whites until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
3. Sprinkle the cornflour over the meringue, then grate in the zest – a fine microplane is best for this – of 1 lemon and add 2 teaspoons of lemon juice.
4. Gently fold until everything is thoroughly mixed inches Mound onto the lined baking tray in a fat circle approximately 23cm/10inches in diameter, smoothing the sides and the top with a knife or spatula.
5. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300°F, and cook for 1 hour.
6. Remove from the oven and leave to cool, but don’t leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you’re ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost – I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping.
7. Toast the flaked almonds, by frying them in a dry pan over a medium to high heat until they have started to colour. Shake the pan at regular intervals and don’t let them burn. This doesn’t take more than a minute or so. When they’re done, remove to a cold plate so that they don’t carry on cooking.
8. Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a mo.
9. Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it’s shop-bought) and add some lemon zest and a spritz of juice if it’s too sweet.
10. With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon – you can grate this finely or coarsely as you wish – followed by the flaked almonds, and serve triumphantly.
11. MAKE AHEAD NOTES: Meringue base can be made 1 day ahead. Store in an airtight container until needed.Curd can be made up to 3 days ahead. Cover and store in fridge until needed. Stir before using.Almonds can be toasted a week ahead. When cold, store in an airtight container at room temperature until needed. Assemble the pavlova about 1 hour ahead of serving.
12. STORE NOTE: Leftovers can be stored in fridge, loosely covered with clingfilm, for up to 1 day.
Title: Cinnamon-Sugar Sticks
Ingredients:
- 1/3 butter
- 1 sugar
- 1 baking powder
- 1 ground cinnamon
- 1/2 salt
- 2 eggs
- 1 vanilla
- 2 1/4 all-purpose flour
- 1 3/4 white chocolate
- 3 shortening
- 1
- 1/3
Instructions:
1. Preheat oven to 350 degrees. Line a large baking sheets with parchment paper; set aside.
2. In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.
3. In medium bowl combine flour and almonds. Beat as much flour mixture as you can into butter mixture. Stir in remaining flour mixture.
4. On lightly floured surface roll or pat dough to 14x7 inch rectangle, about 1/2 inch thick. Cut in half making two 14x3 1/2 inch rectangles. Cut crosswise into 1/2 inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8-10 minutes or until firm and edges are lightly browned. Cool on baking sheets for 1 minute. Transfer cookies to a rack to cool completely.
5. In small heavy saucepan melt chocolate and shortening over low heat , stirring constantly. In a wide shallow bowl combine crushed candies and sugar (red). Dip sticks in chocolate (along one long edge) then in candy mixture. Place on waxed paper to set.
6. Makes 56 cookies.
7. To store: Place cookies, separated between waxed paper, in airtight container at room temperature for up to 3 days.
Title: Wicked Caramel Slice
Ingredients:
- 225 butter
- 115 sugar
- 2 golden syrup
- 2 flour
- 2 coconut
- 2 baking powder
- 1 salt
- 1 sweetened condensed milk
- 3/4 sugar
- 80 butter
- 1 golden syrup
Instructions:
1. Melt butter, sugar and golden syrup together.
2. Add flour, coconut, baking powder and salt.
3. Spread in large greased shortcake tin.
4. Cook 10-15 minutes at 190c.
5. Topping:
6. Bring all ingredients to boil and simmer slowly until light tan colour. Stir to avoid burning. Spread on shortcake base while warm.
7. Ice with chocolate icing when cool.
Title: Bea's Cocoa Syrup
Ingredients:
- 1/2 sugar
- 1 1/4 salt
- 1/2 water
- 1 vanilla
- 1
Instructions:
1. Combine cocoa, sugar, salt and water in saucepan.
2. Place over moderate heat and boil for 3 minutes, stirring constantly.
3. Remove from heat, cool slightly and add vanilla.
4. Store in a covered container in refrigerator.
Title: Lemon Ricotta Cake
Ingredients:
- 1 egg
- 1 cold water
- 1/2 part-skim ricotta cheese
- 1 sugar
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease and flour 9x9 or 6 jumbo muffin pan.
3. Mix cake mix, egg and water together and pour into prepared pan.
4. Mix ricotta,lemon and sugar until well blended with hand mixer.
5. Place by spoonfuls on top of batter as close together and evenly as possible, or 2 tablespoons into each muffin.
6. Bake for 30-40 minutes.
7. Serve with berries or chocolate syrup.
Title: Cow Pound Cake
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/2 butter
- 1/4 shortening
- 1 sugar
- 1 1/2 vanilla
- 1 1/2 lemon juice
- 1 1/2 eggs
- 3 milk
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour 9x5in loaf pan.
3. In a small bowl, mix flour and baking powder.
4. In a large bowl, beat butter and shortening.
5. Beat in sugar, vanilla, lemon extract and lemon juice.
6. Beat in eggs.
7. Add flour mixture and milk.
8. Place 1/3 batter in a small bowl.
9. Whisk in cocoa powder.
10. Pour 1/2 of vanilla batter into pan.
11. Spoon 5 dollops of chocolate batter on top.
12. Pour remaining vanilla batter on top.
13. Spoon remaining chocolate batter on top.
14. Using a butter knife, swirl batters to create a marbled effect.
15. Bake for 1 hour or until toothpick inserted in center comes out clean.
16. Cool completely, then frost.
Title: Easy Low-Fat Vanilla White Cake-- Low in Calories but Not Taste!
Ingredients:
- 3 applesauce
- 6 sugar
- 3/4 vanilla extract
- 2/3 all-purpose flour
- 2 baking powder
- 2 salt
- 1 1/2
- 1
Instructions:
1. Whisk the oil, applesauce, and sugar together.
2. Beat in the egg whites and vanilla.
3. Sift the flour, salt (just 2-3 shakes), and baking powder together.
4. Gradually beat it into the batter.
5. Grease an 11 x 7 baking dish with cooking spray and lightly dust with flour, pour the batter into it and smooth it out before putting it in the oven.
6. Bake at 350F for 20-25 minutes or until a knife/cake tester comes out clean in the center.
7. Wait for it to cool before frosting. Can be cut into about 3 rows of 4 pieces.
Title: Christmas Prusurate
Ingredients:
- 2 self rising flour
- 2 sugar
- 3 eggs
- 1 1/2 milk
- 1 pecans
- 1 lemon
- 1 powdered sugar
- 3 raisins
- 1 baking powder
- 2 oranges
- 2 apples
Instructions:
1. Mix flour and baking powder together.
2. Beat eggs, sugar and milk together.
3. Add flour mixture to egg mixture.
4. Add rinds and juices. Fold in apples, raisins and pecans.
5. Heat oil in fry daddy or deep fryer. Drop batter by Tablespoonfuls into hot oil. Fry until golden brown.
6. Drain on paper towels until cooled.
7. Sprinkle with powdered sugar or make a glaze of powered sugar and milk and drizzle over cooled balls.
Title: Low Carb Four Layer Delight
Ingredients:
- 1 pecan halves
- 1 sugar-free white chocolate pudding mix
- 1 water
- 1 Splenda sugar substitute
- 3 cream cheese
- 1 graham cracker crumbs
- 1 sugar free chocolate fudge pudding and pie filling mix
- 1 water
- 1 Splenda sugar substitute
- 1 cream cheese
- 3
- 1
Instructions:
1. Layer the toasted pecans in the bottom of a glass jelly roll pan, reserving enough to make 1 T of chopped nuts for topping.
2. Whip all ingredients for 2nd layer with a mixer until fluffy.
3. Drop in mounds on top of pecans (mixture will be thick) and carefully spread to cover pecans.
4. Sprinkle graham cracker crumbs over 2nd layer.
5. Don't use more than 1 T.
6. Follow same directions as the 2nd layer for the 4th layer, using, of course, the Chocolate Fudge pudding instead of the White Chocolate.
7. Drop in mounds over the graham cracker crumb layer.
8. Spread very carefully, taking care not to mix the layers.
9. Garnish with whipped cream, chopped toasted pecans and a sprinkling of graham cracker crumbs.
10. Refrigerate.
Title: Ritz-Carlton Chocolate Bourbon Cake
Ingredients:
- 1/2 currants
- 3 raisins
- 3 Bourbon
- 1 water
- 8 unsalted butter
- 6 confectioners' sugar
- 6 granulated sugar
- 1 cake flour
- 1 walnut pieces
- 1 vanilla extract
- 3/4 unsalted butter
- 1/4
- 8
- 4
Instructions:
1. Soak currants in bourbon and water overnight, or heat liquid and let currants soak for 1 hour.
2. Beat egg yolks and confectioners' sugar to full volume, until thick and lemon colored and mixture forms a ribbon.
3. In a clean bowl, with clean beaters, beat whites, gradually adding granulated sugar, t soft peaks.
4. Add yolks to whites and mix at medium speed. Add melted butter until incorporated.
5. Remove from mixer and fold in melted chocolate, walnuts, and currants (with 2 tablespoons of liquid they soaked in).
6. Add flavorings and fold in cake flour. Pour into a greased and floured 9-inch springform pan lined with baking parchment.
7. Place pan on a large sheet of heavy-duty foil wrap and shape to contour of pan at least halfway up. Bake in a water bath (a roasting pan filled halfway with water will do) at 275° about 3 to 3 1/2 hours, or until a knife poked in center is just a little moist. Don't be alarmed by crust forming on top; the top will be turned over and become the bottom.
8. When cake is cool, remove from pan and turn over. Melt the remaining 8 ounces of chocolate and the butter separately. Add the butter to the chocolate and mix well.
9. Pour over the cake, frost top and sides and refrigerate until firm.
Title: Pineapple Bundt Cake
Ingredients:
- 1 instant coconut cream pudding mix
- 1 eggs
- 1/3 Jello gelatin
- 4 water
- 1
Instructions:
1. In a large bowl, add all the ingredients.
2. Beat for 2 minutes at medium speed.
3. Pour into a greased and floured 10-inch bundt pan.
4. Bake at 325 degrees for 55 to 60 minutes.
5. Cake is done when toothpick inserted in center of cake, comes out clean.
6. Cool for 20 minutes before removing from pan.
7. Serves 12-15 people.
8. Note: Instant pudding mix used in this recipe should be: 1-(3.4 ounce) box.
9. Also, if you can't find boxed pineapple flavored cake mix, use a boxed yellow cake mix, (I used Pillsbury Moist Yellow Cake Mix) and instead of the water, I used Dole Pineapple Juice (Not From Concentrate). This came in a 6 pack of (6-ounce) cans each. And with some of the remaining leftover pineapple juice, I used it to mix with confectioners' sugar, to glaze the cake after it cooled somewhat.
10. One other thing I wanted to mention, the other day I made this cake, but using a yellow cake mix, instant coconut cream pudding, 4 eggs, the boxed pineapple gelatin, and added 8 ounces of pineapple juice, but for some reason I forgot to add the 1/3 cup of vegetable oil. But low and behold, the cake still turned out great. It may not have rised as much, but the cake was still quite moist and tasted great!
Title: Sand Dessert Aka Vanilla "dirt Dessert"
Ingredients:
- 2 cream cheese
- 8 butter
- 1/2 powdered sugar
- 1 vanilla pudding mix
- 12 milk
- 3 1/2 Cool Whip
- 12
Instructions:
1. Crumble cookies in food processor. Set aside.
2. In a medium bowl, combine cream cheese, butter and powdered sugar.
3. Mix in pudding.
4. Slowly add milk.
5. Mix until combined.
6. Fold in Cool Whip.
7. Using a clean sand bucket or casserole dish, alternate layers of cookie crumbs with the pudding mixture.
8. Chill for at least 2 hours.
9. IMHO it tastes better if you make it a day ahead.