lumicero/recipes-ing2inst huggingface dataset:
Title: Xagave Pound Cake
Ingredients:
- 2/3 unsalted butter
- 1 eggs
- 2 milk
- 2/3 pure vanilla extract
- 3 flour
- 2 baking powder
- 3/4 sea salt
- 3/4
Instructions:
1. Preheat oven to 325°F.
2. Mix first 5 wet ingredients in blender on low.
3. In a small bowl, blend together flour, baking powder & salt.
4. Add flour mixture to blender and blend on low.
5. Grease & flour a standard size bread pan. Add mixture to pan.
6. Bake 60-70 minutes. Done test: clean toothpick in middle of loaf.
7. Enjoy with your favorite topping!
Title: Honey Cookies
Ingredients:
- 110 butter
- 45 caster sugar
- 20 honey
- 60 self-rising flour
- 120 plain flour
- 1 cornflour
Instructions:
1. Preheat oven at 175°C.
2. Cream butter and sugar until light and fluffy.
3. Add honey and beat until well combined.
4. Shift all the flours together.
5. Beat in the flour mixture into Step 3 to form a soft dough.
6. Wrap up the dough and rest in the fridge for 15mins.
7. Roll it out on a lightly floured surface.
8. Dust the cookie cutter with some flour and cut out cookies dough.
9. Place cookies dough on a greased tray.
10. Bake in a preheated oven for 15-20mins until firm.
11. Cool on wire rack and keep in an airtight containers.
Title: Hot Fudge Sundaes
Ingredients:
- 1/2 brown sugar
- 1/2 orange marmalade
- 4 rum
- 1/2 strawberry
- 2 bananas
- 1 sugar
- 2 rum
- 2 vanilla ice cream
- 2
- 1
- 2
Instructions:
1. To make the sauce: In a small saucepan over low heat stir together first 4 ingredients (cream - marmalade) until melted and smooth.
2. Stir in rum (if using),strain, pressing on solids.
3. *The fudge sauce can be prepared up to 5 dsys ahead, covered and refrigerated. Rewarm over low heat, stirring constantly, before using - may need to thin with more cream before using.
4. For sundaes: combine first 5 ingredients (strawberries - rum) in a bowl, stir gently and let stand for 15-30 minutes.
5. Scoop ice cram into sundae dishes, top with warm sauce, then add fruits and nuts.
Title: Shortbread Cookies for the Press
Ingredients:
- 2 butter
- 1/2 sugar
- 1/2 vanilla
- 2 flour
- 4
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream butter and the white sugar and the brown sugar splenda until nice and fluffy.
3. Add vanilla and mix.
4. Add flour and mix well.
5. Load your cookie press and press onto parchment lined cookie sheets. You can put close together because they don't spread.
6. Bake for 10-12 minutes. It depends on the size of cookie you make. I like them when just brown around edges.
Title: Grandma's Bread Pudding
Ingredients:
- 1 cinnamon
- 3 sugar
- 6 vanilla
- 2 milk
- 2 flour
- 6
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Break bread into casserole dish/bowl.
3. Add Cinnamon to bread and mix.
4. Mix eggs, sugar, vanilla and milk in cooking pot.
5. Bring pot to bowl by heating on high and stirring bottom with a spatula to scrape well.
6. Add half of the heated mix to the bowl of bread. Try to cover all bread,but do not mash bread.
7. Bake on middle rack for 1 hour.
8. With second half of mix, make pudding by heating and adding a mixture of flour and half a cup of water in a shaker, like thickening a gravy.
Title: Galatopita (Baked Semolina Pudding)
Ingredients:
- 1 1/2 sugar
- 1 1/2 - 2 butter
- 6 semolina
- 1 pure vanilla extract
- 4
- 1
Instructions:
1. Preheat oven to 400F.
2. Butter a 15 X 13 inch baking pan generously and sprinkle with a generous amount of semolina to coat (the way you would flour a pan).
3. In a large pot, scald milk with 1 1/2 cups of sugar.
4. Taste the milk to see how sweet it is.
5. If you want it sweeter, add up to 1/2 cup more sugar.
6. Add butter.
7. When butter has melted, add semolina in a thin stream, whisking constantly.
8. Bring to the boil and lower heat so that it dosn"t boil too quickly, whisking all the time.
9. It will thicken quickly.
10. Once thick, remove from heat and cool for 5 minutes.
11. Quickly whisk in eggs and keep whisking to incorporate them without curdling them.
12. Add vanilla extract.
13. Pour into prepared pan and bake for approximately 30-40 minutes, or until top of custard is flecked with golden-brown patches.
14. Remove, dust with cinnamon, and cool.
15. Note: This is a very plain pudding, and good in its plain-ness. If you want a little flavour boost, stir in some freshly-grated lemon zest to the custard just before baking.
Title: Sue's Fruit Kuchen
Ingredients:
- 1/2 margarine
- 1 sugar
- 2 eggs
- 1 lemon, rind of
- 1 lemon juice
- 1 baking powder
- 1 flour
Instructions:
1. Cream margarine and sugar.
2. Add eggs, one at a time.
3. Add the lemon stuff.
4. Add the dry ingredients. Mix well.
5. Grease a 9" round cake pan. Pour in batter. Top with fruit.
6. Bake at 350F for 1 hour.
Title: Lemon Icebox Pie
Ingredients:
- 14 graham crackers
- 1/4 sugar
- 1/4 salt
- 6 unsalted butter
- 1 1/4 sweetened condensed milk
- 8 fresh lemon juice
Instructions:
1. Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
2. In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
3. Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
4. Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.
Title: Delicious Wacky Cake
Ingredients:
- 3 flour
- 2 sugar
- 2 baking soda
- 1 salt
- 6 cocoa powder
- 2/3 white vinegar
- 2 vanilla
- 1 cold water
- 2
Instructions:
1. Preheat oven to 350 --
2. In large mixing bowl; Add flour, sugar, soda, salt, & cocoa. Use wire whisk, whisk together well.
3. Make 3 wells in the dry mixture, 1 large and 2 small. In large well add oil, then add vinegar in one well, and vanilla in the other.
4. Pour cold water over all. Using wire whisk, whisk all ingredients together until mixed well. About 1 or 2 minutes. Don't beat!
5. Pour into an ungreased 9 X 13 pan.
6. Bake at 350 for 30 min., or until tooth pick inserted in middle comes out clean.
7. Cool completely. Frost cake with desired frosting, or serve unfrosted. Delicious either way. Enjoy!
Title: Donna's Black Bean Brownies
Ingredients:
- 1/2 canned black beans
- 3 butter
- 2 eggs
- 1 sugar
- 1/3 vanilla
- 1 baking soda
- 1/2 salt
- 1/2 flour
- 1/2 rolled oats
- 2 1/2 flour
- 3/4 brown sugar
- 3/4 baking soda
- 1/2 butter
- 1/2
Instructions:
1. preheat oven to 350°F.
2. In food processor, puree beans with melted butter. Beat with eggs in large bowl.
3. Add sugar, cocoa, vanilla, baking soda, and salt. Add flour and mix until well blended.
4. In a large bowl, mix remaining ingredients.
5. Take out 1 cup of mixture. Press remaining into greased pan. Spoon original mixture on the oatmeal mix. Crumble remaining mix onto bean mixture. Bake 30 minutes or until middle comes out clean.
Title: Sweet Potato-coconut Cake
Ingredients:
- 1 butter
- 2 sugar
- 1 vanilla
- 3 cake flour
- 1 baking powder
- 1 salt
- 1/2 milk
- 1/2 buttermilk
- 1/2 fresh coconut
- 1/2 sweet potato
- 6 sugar
- 1 1/2 water
- 1/2 vanilla
- 2 salt
- 1 light corn syrup
- 1/4 fresh coconut
- 1
- 2
Instructions:
1. Cream butter and sugar until light and fluffy Add vanilla and mix well.
2. Sift together flour, baking powder, and salt Combine milk and buttermilk With mixer running, add flour and liquid to the butter mixture alternately in thirds, scraping down the sides of the bowl after each addition Add the 1/2 cup coconut and sweet potato and mix well.
3. Using a clean bowl and clean beaters or whisk, whip egg whites until stiff but not dry Fold into cake batter using over-under motion. Pour batter evenly into two greased 9-inch cake pans.
4. Bake in a preheated 350-degree oven for 25 minutes or until springy to the touch Turn cakes out onto cooling rack and allow to cool at room temperature.
5. Frosting.
6. Whisk sugar and water together, dissolving sugar completely Place on high heat and allow to come to rapid boil.
7. While water is boiling, whip egg whites on high speed When egg whites are stiff but not dry, add vanilla and sal. Remove boiling sugar water from heat and pour into egg whites in a slow, thin steam Continue whipping until mixture reaches room temperature This will take 8-10 minutes Add corn syrup and continue whiping on high speed until icing reaches spreading consistency.
8. When cake layers reach room temperature, frost and assemble cake. Sprinkle ouside of frosted cake with coconut, covering it completely.
Title: Another Chocolate Mousse
Ingredients:
- 1 baking chocolate
- 1/4 water
- 2 butter
- 3 sugar
- 2 heavy cream
- 1 1/4
Instructions:
1. Heat chocolate, 1/4 cup water and butter in a double boiler until melted.
2. Cool 10 minutes.
3. In small saucepan, whisk egg yolks, sugar and 1/4 cup water, cook and stir over low heat until slightly thickened (about 2 minutes).
4. Remove from heat, whisk in chocolate mixture.
5. Set saucepan on ice and continue stirring until cooled (about 8 minutes).
6. Fold in whipped cream.
7. Refridgerate for at least 4 hours (or overnight).
Title: Chocolate Chip Banana Cupcakes
Ingredients:
- 1/2 butter
- 1 1/3 sugar
- 2 brown sugar
- 1 banana
- 2 flour
- 1/2 baking soda
- 1 baking powder
- 1/2 salt
- 3/4 chocolate chips
Instructions:
1. Cream butter until it is soft and creamy and gradually add sugar. Beat until light and fluffy.
2. Beat egg yolks with rotary beater until they are thick and a pale lemon color, and add to fat-sugar muxture, beating until creamy.
3. Next beat in banana pulp.
4. Mix flour, baking soda, baking powder and salf and sift 4 or 5 times.
5. Add sifted dry ingredients althernately with milk making 3 to 4 additions, beginning and ending with dry ingredients. Stir gently and quickly until batter is well blended, but do not over mix.
6. Spread carefully into well greased pan and bake in moderate over until golden brown at 350 degrees farenheit. Allow cupcakes to set before removal.
Title: Tipsy Cake (Trifle) - 1950's
Ingredients:
- 1 milk
- 1 eggs
- 3 caster sugar
- 1/4 caster sugar
- 1 cornflour
- 1 vanilla bean paste
- 1 brandy
- 1 sour cherries
- 680 Jello gelatin
- 400
- 4
Instructions:
1. Place the milk and cream into a bowl and set over simmering water and heat until just on the cusp of boiling.
2. Meanwhile whisk together eggs, sugar, cornflour and vanilla.
3. Pour hot milk on to the eggs and whisk well.
4. Return the bowl to the soft heat of the simmering water and stir constantlyu, but gently for 3 to 4 minutes.
5. The custard is ready when it has thickened to a smooth, velvety consistency, do not allow it to boil, remove from the heat and place a piece of cling film on the surgace of the custard to stop a skin forming and chill until required.
6. To assemble the trifle, using a retty bowl (cut crystal for preference) arrange sponge cake in the base and sprinkle with brandy, then top with half the cherries and a thin layer of cream.
7. Form another thin layer of cake cubes, sprinkle with brandy, then top with jelly and half the custard.
8. Add to the custard the remaining cherries, another splash of brandy and top with any remaining custard and cream.
9. Decorate with cubes of cut jelly.
Title: Bon Appetit's Chocolate Cake W/Caramel-Milk Chocolate Frosting
Ingredients:
- 2 cake flour
- 1 baking soda
- 1 1/2 salt
- 3/4 baking powder
- 1/2 golden brown sugar
- 1 1/2 unsalted butter
- 1 unsalted butter
- 2 eggs
- 3 vanilla extract
- 1 buttermilk
- 2 water
- 1/2 bittersweet chocolate
- 1 sugar
- 24 water
- 3
- 1 1/2
- 1/2
- 2 1/2
Instructions:
1. For cake: Preheat oven to 350°F.
2. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
3. Line bottom of pans with parchment paper.
4. Whisk flour and next 4 ingredients in medium bowl.
5. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes.
6. Add eggs 1 at a time, beating well after each addition.
7. Beat in vanilla.
8. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
9. Beat in 1/2 cup lukewarm water.
10. Stir in chocolate chips.
11. Divide batter among prepared pans (about 2 1/3 cups for each).
12. Smooth tops.
13. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes.
14. Cool completely in pans on racks.
15. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate).
16. Peel off parchment.
17. For frosting: Combine milk chocolate and bittersweet chocolate in large bowl.
18. Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves.
19. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
20. Carefully and slowly add whipping cream (mixture will bubble vigorously).
21. Stir over low heat until any hard caramel bits dissolve and mixture is smooth.
22. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth.
23. Chill chocolate-caramel frosting until completely cool, about 2 hours.
24. Let stand 1 hour at room temperature before continuing.
25. Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy).
26. If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.
27. Place 1 cake layer on platter, flat side up.
28. Spread 1 cup frosting evenly over top.
29. Top with second cake layer, flat side up, pressing slightly to adhere.
30. Spread 1 cup frosting over top.
31. Top with third cake layer, rounded side up, pressing slightly.
32. Spread remaining frosting over top and sides of cake, swirling decoratively.
33. (Can be made 2 days ahead. Cover with cake dome and store at room temperature.).
Title: Strawberry-Chocolate Chip Bread Pudding
Ingredients:
- 1 unsalted butter
- 5 strawberry
- 1 sugar
- 2 half-and-half
- 1/3 eggs
- 1/3 vanilla
- 1
- 4
- 5
- 1
Instructions:
1. Heat oven to 350 degrees with rack in the middle of oven. Lightly butter one side of all the bread with 4T of softened butter. Set the bread, buttered side up, on a large baking sheet and bake for 15 minutes or until lightly toasted.
2. Meanwhile, hull and thickly slice strawberries. Put them in a bowl and sprinkle with 2 T sugar. Toss and set aside.
3. When bread is toasted, reduce oven temperature to 325 and set a large roasting pan half filled with water on the middle rack to act like a water bath. Trim the crusts off the bread and slice diagonally in half to form triangles.
4. Use the remaining 1 T butter to grease a 9x12 inch baking dish. Line the sides of the dish with pieces of bread, points up. Line the bottom of the dish with more bread. Stand the remaining bread, points up, wedged between the bottom slices. (Don't worry if there are some spaces in between the slices or if the pieces standing up are a bit leaned over).
5. Scatter almonds and chocolate chips over the bread and between the slices. Lift the strawberries with a slotted spoon, leaving the juices behind, scatter them around the dish.
6. In a large saucepan heat the half and half and the remaining 1 Cup of sugar over moderate heat, stirring to dissolve the sugar, until the mixture is hot but not boiling.
7. In a medium bowl, beat the whole eggs and egg yolks to blend. Whisk in vanilla. Remove the hot half and half from heat and immediately whisk into the eggs. Pour custard through a sieve into the baking dish. Set the dish in the rasting pan and bake for 35-40 minutes or until custard is set.
8. Remove from water bath and serve warm, room temp or chilled.
Title: Chunky Peanut, Chocolate and Cinnamon Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 ground cinnamon
- 3/4 unsalted butter
- 1/2 light-brown sugar
- 1 granulated sugar
- 1/2 eggs
- 2 salted peanuts
- 1 1/2 pure vanilla extract
- 2/3
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes.
3. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
4. Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.
5. * You can make these into bite size, just make the balls smaller. Also Instead of real peanuts you can add peanut butter chips, they come out great!
Title: Italian Date Raisin Filled Cookie
Ingredients:
- 3/4 shortening
- 1/2 sugar
- 2 eggs
- 3 1/2 flour
- 3 baking powder
- 1/2 salt
- 1/3 milk
- 1/2 vanilla
- 1 flour
- 1 sugar
- 1/2 water
- 1 raisins
- 1 dates
- 1
- 15
Instructions:
1. Cream shortening and sugar; add eggs.
2. Sift flour, baking powder, and salt together.
3. Add milk and vanilla.
4. Mix well; roll out dough 1/4 inch thick.
5. Cut with a round cutter.
6. Place on cookie sheet.
7. Brush top of cookie with egg white.
8. Top with filling.
9. Bake at 400 degrees Fahrenheit for 15 minutes.
10. FILLING:
11. Grind raisins, dates and candied cherries in a food processer.
12. Cook on top of stove until thick, stirring constantly. This stuff will probably burn like no one's business.
Title: 2-Minute Eggless Microwave Chocolate Cake
Ingredients:
- 3 all-purpose flour
- 3 milk
- 3 water
- 3 granulated sugar
- 2 light brown sugar
- 1 granulated sugar
- 1/8 baking powder
- 1 salt
Instructions:
1. Mix all dry ingredients in a microwave safe mug with a fork, add all wet ingredients and mix thoroughly until its a smooth and running liquid. place mug in microwave and set on full power for 2 minutes after the timer has gone off, let cake sit in microwave for 30 seconds. serve plain, dusted with sugar,with vanilla ice cream or whipped cream -- whatever catches your fancy.
2. HAPPY MICROWAVING!
Title: Glazed Pineapple With Cinnamon Creme Fraiche
Ingredients:
- 1 lime
- 2 honey
- 1/4 ground cinnamon
- 1/8 ground nutmeg
- 2 powdered sugar
- 1 low-fat creme fraiche
- 2 butter
- 1 fresh pineapple
Instructions:
1. Mix the lime juice and half the lime zest with 1 tablespoon honey, 1/8 teaspoon cinnamon and nutmeg. Set this sauce aside.
2. Stir the powdered sugar and 1/8 teaspoon cinnamon into the creme fraiche.
3. Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 minutes, turning regularly until caramelized.
4. Pour in the spiced lime sauce and bubble for a few seconds, tossing the pineapple to glaze in the sauce.
5. Place 2 wedges of pineapple on each plate, sprinkle with the remaining lime zest and accompanied by a dollop of the cinnamon creme fraiche. Serve immediately.
Title: Half Spelt Chocolate Cake
Ingredients:
- 3/4 unbleached flour
- 3/4 cocoa powder
- 1/4 sugar
- 1/2 salt
- 1 baking powder
- 1/2 cinnamon
- 1 cayenne pepper
- 3/4 baking soda
- 1 apple cider vinegar
- 1 olive oil
- 1 1/4 nonfat milk
- 1 pure vanilla extract
Instructions:
1. Preheat oven to 350.
2. Sift together all dry ingredients in a large bowl.
3. In a separate bowl, combine milk and vinegar.
4. Set aside to let curdle for five minutes before adding the rest of the wet ingredients.
5. Add dry to wet and mix.
6. Pour batter into a prepared 9 inch cake pan and bake for 20 minutes.
Title: Raspberry Cheesecake Cookie Pizza
Ingredients:
- 3/4 butter
- 3/4 sugar
- 1 vanilla
- 1 all-purpose flour
- 1 1/2 cream cheese
- 8 egg
- 1 sugar
- 1
- 1/3
- 1/4
Instructions:
1. Beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
2. Add the 3/4 cup sugar and beat till combined.
3. Beat in egg yolk and vanilla till combined.
4. Beat in as much of the flour as you can with the mixer.
5. Stir in any remaining flour with a wooden spoon.
6. Spread dough in a lightly greased 12 or 13 inch pizza pan.
7. Bake in a 350-F oven about 25 minutes or till golden.
8. Meanwhile, beat together cream cheese, 1 egg and the 1 tbl sugar till smoth.
9. Spread over hot crust to within 1/2 inch of the edge.
10. Dollop preserve on top.
11. With a knife, carefully swirl preserve to marble.
12. Sprinkle with almond.
13. Bake 5 to 10 minutes more till filling is set.
14. Cool in pan on a wire rack.
15. Cut in wedges.
16. Store in refrigerator.
Title: Granny's Sugar Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 2 - 2 1/4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 vanilla
Instructions:
1. Divide dough in two parts.
2. Chill 1 to 2 hours for easy handling.
3. Roll dough, one part at a time, (keep 2nd cold till ready to roll) to 1/8-inch thickness and cut with cookie cutters.
4. Transfer to cookie sheet.
5. Preheat oven to 375°F.
6. Bake for 8-10 minutes.
7. Frost if desired.
Title: Blueberry Punch Bowl Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 vanilla flavor instant pudding and pie filling mix
- 1 1/3 crushed pineapple
- 1 Cool Whip
- 2
- 1
- 1/2
Instructions:
1. Prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool.
2. Prepare pudding mix according to package directions; store in refrigerator.
3. To assemble the cake: crumble half of the cooled cake into the bottom of a glass punch bowl, trifle bowl, or large glass serving bowl.
4. Layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the Cool whip, then half of the nuts.
5. Repeat layers.
6. Store in the refrigerator.
Title: Peachy Walnut Torte
Ingredients:
- 3/4 english walnuts
- 1/4 butter
- 1/4 sugar
- 2 low-fat cream cheese
- 1/2 sugar substitute
- 8 raspberries
- 8
- 2
- 2 -3
Instructions:
1. Place 1/4 cup of walnuts in small bowl and set aside.
2. Place remaining walnuts in another small bowl and add the butter and sugar, mix well with fork and press the walnut mixture firmly into the bottom of an 8" springform pan.
3. In a large bowl, with an electric mixer on med. speed, beat the cream cheese and sugar sub. until smooth.
4. Remove half of the cream cheese mixture to a med. bowl and whisk in the raspberry yogurt--spread evenly over the walnut crust.
5. Place in the freezer for 1 hour, or until firm.
6. Add the peach yogurt and food coloring to the remaining cream cheese, cover and refrigerate.
7. When the rasp. layer has firmed, spoon the peach mixture over it. Freeze for 2 1/2 hours, or until firm.
8. When ready to serve, arrange the peach slices around the edge and place raspberries and reserved walnuts decoratively on top.
Title: Indian Pudding
Ingredients:
- 1 yellow cornmeal
- 1/2 blackstrap molasses
- 1/4 sugar
- 1/4 salt
- 1/4 baking soda
- 2 eggs
- 1/2 cinnamon
- 1/4 nutmeg
- 6 milk
- vanilla ice cream
Instructions:
1. Mix the cornmeal and the molasses, sugar, butter salt, baking soda, eggs, and spices.
2. Add 3 cups of the hot milk, stirring carefully.
3. Place in a 2-quart bean pot or other covered pot and bake in a 400°F oven until all comes to a boil.
4. Then stir the remaining hot mild and bake, covered at 275°F for 4 to 6 hours, or until all is absorbed.
5. Stir every half hour.
6. Serve hot in little bowls with a bit of vanilla ice cream on top.
Title: Easy Chocolate Sauce
Ingredients:
- 1 margarine
- 2
- 1
Instructions:
1. Melt margarine and add cocoa.
2. Stir cocoa till blended with no lumps.
3. Add condensed milk. Stir till blended and heat through.