lumicero/recipes-ing2inst huggingface dataset:
Title: The Absolute Best Dark Chocolate Chocolate Chip Texas Sheet Cake
Ingredients:
- 1 butter
- 1 white sugar
- 1/4 white sugar
- 2 flour
- 2 salt
- 2 baking soda
- 1/2 eggs
- 1 sour cream
- 2 vanilla
- 3/4 butter
- 3 margarine
- 1 confectioners' sugar
- 1/2 half-and-half cream
- 2 2/3 vanilla
- 1/3
- 1
- 1/2
Instructions:
1. Set oven to 350°F (oven rack to second-lowest position).
2. Line bottom of a 17 x 11-inch jelly-roll pan with parchment paper.
3. For the cake; in a saucepan combine the butter with brewed coffee and sifted cocoa powder; bring to a boil then simmer for about 30 seconds, remove from heat then place in a large heat-proof or plastic bowl.
4. Add in sugar and vanilla whisk until all the sugar granules are dissolved; cool for about 20 minutes.
5. Whisk in eggs and sour cream together until well blended then add to the chocolate mixture; mix until blended.
6. In a small bowl mix together flour with baking soda and salt; add to the chocolate batter and mix until combined (batter will be thin).
7. Mix in chocolate chips.
8. Pour the batter into prepared jelly-roll pan.
9. Bake for about 18-20 minutes (watch closely this cake takes very little time to bake!).
10. Cool cake completely before slicing.
11. For the frosting; cream the butter in a medium bowl.
12. Add in desired amount of cocoa powder, vanilla and confectioners sugar and cream; beat using an electric mixer until desired consistancy is achieved (you may need additional cream or confectioners sugar).
13. Frost cooled cake.
Title: Chocolate Chimichangas
Ingredients:
- 1 burrito-size flour tortilla
- 1 vanilla ice cream
- 1
Instructions:
1. Heat oil over medium heat in skillet or fry baby. If using an omelette size skillet, fill about 1/3 with oil.
2. Tortilla is less likely to crack when you fold it if you microwave it for about 5-8 seconds right before you are ready to put chocolate bar inches.
3. Break the Hershey bar up into 2-3 pieces. Pile the chocolate in the tortilla, leaving enough room so that no chocolate is exposed when you fold it. Fold both ends over, then roll to make a little burrito. Make sure all chocolate is covered. If any of it gets into the hot oil, it is a nasty mess. I usually test the oil by tearing off a little piece of tortilla--if it sizzles then the oil is ready.
4. Using tongs to hold the chimichanga together, gently place the chimichanga into the hot oil. Let cook for a couple of minutes until bottom is golden & crispy. Then GENTLY flip over, careful not to let any chocolate spill out. Cook until that side is also golden & crispy. (Don't be suprised if you ruin one on the first try, it takes a little practice to get it just right.).
5. Drain the grease by placing chimichanga on a paper towel. Then put it into a bowl or plate & top with a large scoop of vanilla ice cream. (The old fashioned kind is my favorite.) Drizzle with chocolate syrup for presentation. It's so rich that 2 people usually share one of these.
Title: Julie's Caramel Apple Salad
Ingredients:
- 1/2 brown sugar
- 1 flour
- 1 kosher salt
- 8 egg
- 2 cider vinegar
- 8 Cool Whip
- 5 granny smith apples
- 2
Instructions:
1. Combine brown sugar, flour, salt, egg, pineapple and cider vinegar in a small pan.
2. Heat on stove over medium high heat until thickened (about 5 minutes) stirring occasionally.
3. Remove from stove and cool in refrigerator.
4. After sauce has cooled, stir it together with the cool whip in a large bowl.
5. Core apples and chop into bite size pieces.
6. Mix apples and peanuts into sauce.
7. Serve chilled.
Title: Fresh Peach-Almond Upside Down Pie
Ingredients:
- 2 butter
- 2/3 brown sugar
- 1/4 sugar
- 2 tapioca
- 3/4 nutmeg
- 5 cinnamon
- 2
- 1/2
- 1/4
Instructions:
1. Line a 9 inch pie pan with 12 inch sq piece of foil, let excess foil hanf over edge.
2. Spread with butter.
3. Press almonds and 1/3 C of brown sugar into butter.
4. Fit bottom crust into pan over nuts and brown sugar.
5. Mix remaining ingredients with 1/4 C brown sugar.
6. Pour into pastry shell.
7. Cover with top crist.
8. Seal with flute and prick with fork.
9. Brush lightly with milk.
10. Bake at 450* for 10 minute.
11. Reduce heat to 375* and bake for 35-40 min longer.
12. Cool thoroghly
13. Turn up side down on serving plate.
14. Remove foil.
Title: Frozen Yogonanas
Ingredients:
- 6 bananas
- 7
- 2
Instructions:
1. you need 14 wooden sticks with rounded ends.
2. cover cookie sheet with waxed paper.
3. place yoghurt in shallow bowl.
4. carefully insert wooden stick into cut end of each banana half.
5. roll each banana in yoghurt.
6. then sprinkle with cereal.
7. place on cookie sheet.
8. freeze about 2 hours, or until firm.
9. cover tightly and keep frozen.
Title: Minted Strawberries and Sour Cream
Ingredients:
- 3/4 sour cream
- 2 sugar
- 2 strawberries
- 3 fresh mint leaves
- mint leaf
Instructions:
1. Whisk the sour cream and sugar together.
2. Hull and slice the strawberries.
3. Stir the cut mint leaves, which should look like thin strips, into the sour cream mixture.
4. Divide half the strawberries into 4 dessert cups or parfait glasses and top each with a large spoonful of the sour cream mixture.
5. Top each with the remaining strawberries and then the cream mixture.
6. Sprinkle with sugar to taste and garnish each serving with a mint leaf if desired.
Title: Cappuccino Cream Cheese Brownies
Ingredients:
- 4 butter
- 3/4 margarine
- 5 eggs
- 3 instant coffee
- 1 vanilla
- 1 1/4 flour
- 1 cream cheese
- 2 flour
- 1/2 cinnamon
- 2 1/3 sugar
Instructions:
1. Preheat oven to 350°F.
2. Microwave chocolate and butter in large microwave-safe bowl on high for 2 minutes, or until butter is melted.
3. Stir until chocolate is completely melted.
4. Stir in 2 cups of the sugar.
5. Add 4 of the 5 eggs, coffee granules and vanilla; mix well.
6. Stir in 1 1/4 cups of the flour.
7. Spread into greased and foil-lined 13x9 baking pan.
8. Beat cream cheese, remaining 1/3 cup sugar, remaining egg, 2 T. flour and cinnamon in same bowl until well blended.
9. Spoon over brownie batter, swirl with knife to marbleize.
10. Bake 40 minutes or until toothpick inserted comes out with fudgy crumbs.
11. DO NOT OVER BAKE.
12. Cool in pan, cut into squares.
13. Store leftovers in refrigerator.
Title: Chocolate Red Velvet Cake Batter
Ingredients:
- 1 butter
- 2 1/2 sugar
- 6 eggs
- 3 all-purpose flour
- 3 baking soda
- 1/4 sour cream
- 8 vanilla extract
- 2
Instructions:
1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, begining and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla and red food coloring. Use batter immediately.
3. Chocolate Red Velvet Layer Cake:
4. Spoon batter evenly into 6 greased and floured 8-inch round foil cake pans.
5. Bake at 350 for 18-20 minutes or until a wooden pick inserted in center comes out clean.
6. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
7. Note: These cakes were baked in disposable foil cake pans, so they could fill all the pans at once. This way, if needed to bake the cake layers in batches, the second batch will be ready to put in the oven as soon as the first one is done. To allow the heat to circulate for even baking, space pans at least 2-inches apart from one another and away from the inside walls of the oven.
8. Fluted Chocolate Red Velvet Cakes:.
9. Spoon batter evenly into 3 greased and floured 8-inch brioche pans.
10. Bake at 325 for 50 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Title: Spumoni Slices
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1 butter
- 1 1/2 sugar
- 1 egg
- 1 vanilla
- 1/4 pistachio nuts
- 5
- 1/4
- 5
- 1
Instructions:
1. Preheat oven to 350ºF. Line two baking sheets with parchment paper and set aside.
2. In a medium bowl, stir together flour, baking powder, and salt; set flour mixture aside. In a large mixing bowl, beat butter in an electric mixer with the paddle attachment on medium to high speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour with a wooden spoon.
3. Divide dough into three equal parts. Stir peppermint extract and red food coloring into one dough portion. Stir pistachio nuts and green food coloring into another dough portion. Stir melted chocolate into remaining dough portion.
4. Divide each portion of dough in half (you will have six portions total, two of each color). Shape each portion into a 10-inch-long roll. Gently press one roll of pistachio dough and one roll of chocolate dough together, lengthwise, keeping the round shapes intact. Gently press one roll of peppermint dough on top, lengthwise, making a shape similar to a triangle. Repeat with remaining three rolls. Wrap each tricolored roll in wax paper. Chill for 2 to 24 hours* or until firm enough to slice. *Or, if you’re impatient like me, stick in the freezer for 20 to 30 minutes.
5. Cut rolls into 1/4-inch slices. Rotate the roll as you slice to avoid flattening the roll. Place slices 1 inch apart on baking sheets lined with parchment paper. Bake for 10 to 12 minutes or until edges are firm. Cool on a cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool.
Title: Dutch Oven Pear & Rhubarb Kuchen #RSC
Ingredients:
- 2 rhubarb
- 2 water
- 1/8 sugar
- 1 lemon juice
- 2 cake flour
- 2 3/4 baking powder
- 2 salt
- 1/2 unsalted butter
- 6 egg
- 1 heavy cream
- 1 cake flour
- 2/3 sugar
- 2/3 unsalted butter
- 2 heavy cream
- 2
- 1/2
Instructions:
1. Drain the pears into a large colander and set aside.
2. Peel and wash the rhubarb, then slice in half length wise, and cut into 1-inch pieces. Place the rhubarb in a large saucepan, and add the water, lemon juice and 3/4 cup of the sugar. Over medium heat, bring to a boil, stirring frequently, cooking the rhubarb until completely softened. Continue cooking until the mixture just starts to thicken. Set aside to cool on a wire rack, while preparing the rest of the recipe.
3. Using Reynolds Wrap® Foil, line a 10-inch/5-quart Dutch oven with two, 24-inch strips and lay across each other forming an “X”. Using cake flour; grease and flour the aluminum foil. The aluminum foil is used as handles to lift the Kuchen from the Dutch oven. Also makes cleaning the Dutch oven easier.
4. Set the oven rack in the middle position, and preheat the oven to 375º.
5. Place the flour, baking powder, salt and the remaining sugar in an electric stand mixer bowl. Attach the wire whip, and at speed 1, mix for 15 seconds to combine the ingredients.
6. Attach the flat beater, and at speed 1, add the butter patties one piece at a time, mixing until you have small crumbs.
7. In a small bowl, whisk together the egg and cream, and add to the crumb mixture. Attach the dough hook, and at speed 2, mix until the dough clings to the hook.
8. Pour the dough into the Dutch oven. Arrange the pears, cut side down over the dough. Spoon the rhubarb over the peaches.
9. For the topping, in a medium size bowl, whisk together the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs. Add the cream and almonds, and gently mix with a fork until moist crumbs form. Sprinkle over the pears and rhubarb.
10. Cover the Dutch oven and bake for 15 minutes, remove the lid and bake for 30 to 35 minutes, or until lightly browned.
11. Cool on a wire rack for 15 minutes. Then gently remove the Kuchen from the Dutch oven, using the aluminum foil as handles, and set on a wire rack to cool.
12. Place the Kuchen on a cake stand, and serve.
Title: Almond Clusters
Ingredients:
- 3 chocolate
- 6
- 8
- 3
- 2
Instructions:
1. Whisk the egg whites until stiff gradually whisk in all of the sugar until thick and glossy.
2. Fold in almonds and the essence.
3. Place small mounds of the mixture onto a baking tray that has been lined with non stick baking paper.
4. Bake at 325F for 35 minutes then remove and cool on a wire rack.
5. Place the melted chocolate into a piping bag and pipe swirls of it onto the top of the clusters.
Title: Banana & Rum Caramel Cake
Ingredients:
- 1/2 unsalted butter
- 150 light brown sugar
- 2 eggs
- 1/2 banana
- 1/4 plain yogurt
- 2 all-purpose flour
- 1/4 salt
- 2 baking powder
- 1/2 granulated sugar
- 2/3 heavy cream
- 2 unsalted butter
- 1 salt
- 2 dark rum
- 1/2 heavy cream
- 1/4 pecans
- 1 banana
Instructions:
1. Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
2. In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
3. Caramel:
4. Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
5. Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture – this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
6. Decorate:
7. Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.
Title: Wintermint Wafers
Ingredients:
- 1 butter
- 1 confectioners' sugar
- 1 salt
- 1/2 flour
- 1
- 1 1/2
- 1
Instructions:
1. Chocolate Cookies:.
2. In large bowl, beat butter and confectioners’ sugar with electric mixer until light and fluffy.
3. Stir in peppermint extract followed by salt and cocoa powder; mix.
4. Add flour and mix to incorporate.
5. Divide dough in two pieces and place each on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 45 minutes.
6. Preheat oven to 350°F.
7. Remove chilled dough, place disc between two sheets of parchment; roll out to 1/8-inch thick.
8. Cut desired shapes and place on parchment-lined baking sheets.
9. Bake 5 to 6 minutes.
10. Remove cookies from oven; cool on pan 3 to 4 minutes.
11. Remove to wire rack to cool completely.
12. Chocolate Coating:.
13. Place chocolate in large microwave-safe dish.
14. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Stir in peppermint extract.
15. To frost cookies, place one cookie on slotted spatula, carefully dip into the chocolate, coating completely; lift cookie out.
16. Hold cookie on spatula, allowing excess chocolate to drip off.
17. Place cookie onto wire cooling rack to let chocolate set.
18. Repeat with remaining cookies.
19. Place coated cookies in freezer for 1 hour to set before storing or serving. Store cookies in airtight container for up to 1 week, or in freezer for up to 3 weeks.
Title: Hummingbird Cake
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 1 ground cinnamon
- 1 baking soda
- 3/4 salt
- 3 eggs
- 1 crushed pineapple
- 1 bananas
- 1 1/2 pure vanilla extract
- 2 butter
- 1 cream cheese
- 8 powdered sugar
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour 1 (10-inch) bundt pan, 2 (8x4x2-inch) loaf pans, or 3 (8 inch) layer cake pans. Set aside.
3. Using wire whisk, stir together dry ingredients to simulate sifting. Set aside.
4. Break eggs into large mixing bowl. Beat until thick and lemon-colored.
5. Add all other cake ingredients (oil, pineapple, nuts, banana, and vanilla) Mix well.
6. Gently stir in reserved flour mixture. Mix only until lumps are gone and dry ingredients are moistened.
7. Pour into greased and floured pan(s).
8. Place pan(s) on center shelf of oven.
9. Bake until toothpick inserted in center of cake comes out clean (about 1 hour for bundt pan, 50 minutes for loaf pans, or 25-30 minutes for layer cake pans).
10. Place pan(s) on wire rack for 10 minutes.
11. Invert cake onto rack and allow to cool completely.
12. For frosting, blend together the cream cheese, powdered sugar and vanilla extract.
13. Frost top of cake with cream cheese frosting.
14. This freezes well.
Title: Whipping Cream Pound Cake
Ingredients:
- 1 unsalted butter
- 3 sugar
- 3 cake flour
- 6 eggs
- 1/2 vanilla flavoring
- 2
Instructions:
1. Do not preheat oven.
2. Cream sugar and butter.
3. Add eggs one at a time beating well after each addition.
4. Add alternately,while blending,the whipping cream and flour.
5. Add flavoring and continue to blend.
6. Pour into a greased and floured tube pan (I use Baker's Joy).
7. Bake at 300 degrees for 1 1/2 hours or lightly brown on top and toothpick comes out clean.
8. Let cool for about 20 minutes before removing from pan.
Title: Peanut Butter Pie (Made Healthier)
Ingredients:
- 8 creamy peanut butter
- 1/2 light cream cheese
- 4 fat free cream cheese
- 4 lemon juice
- 1
- 2
- 1
- 2
Instructions:
1. Lightly coat a 9" pie plate with nonstick spray. Scatter the cookie crumbs evenly over the bottom. Set aside.
2. In a large bowl, using an electric mixer set on medium speed, beat together the peanut butter, light cream cheese, and fat-free cream cheese until smooth. Gradually beat in the milk and lemon juice. Fold in the whipped topping. Spoon into the pie plate, spreading evenly over the crumbs. Drizzle with chocolate syrup. Using the tip of a knife, decoratively swirlt the chocolate syrup. Cover with plastic wrap and chill for at least 4 hours, or until set.
Title: Orange Honey Cake
Ingredients:
- 1 hot water
- 1 instant coffee granules
- 1 ground cinnamon
- 1 ground allspice
- 1 salt
- 1/4 baking powder
- 2 baking soda
- 2 all-purpose flour
- 3 1/2 eggs
- 4 canola oil
- 1/3 sugar
- 1 1/4 honey
- 1
Instructions:
1. Coat with nonstick spray or grease two 9 by 5-inch loaf pans.
2. Line the bottom of each pan with a small piece of wax paper cut to fit; then spray or grease the paper.
3. Set the pans aside.
4. Preheat the oven to 325 degrees.
5. Put the hot water into a 2-cup measuring cup or a small bowl.
6. Add the instant coffee granules, and stir until they are dissolved.
7. Stir in the orange juice concentrate to cool the coffee.
8. Set aside.
9. Measure out the cinnamon, allspice, salt, baking powder and baking soda, and place in a small custard cup or on a piece of wax paper.
10. Set aside.
11. Measure the flour by spooning it into the proper-size measuring cups, and leveling off the top.
12. After measuring the flour, sift it onto a large piece of wax paper or into an extra bowl.
13. (Sifting is necessary as tiny lumps may not beat out during the mixing process and will appear in the finished cake.) Put the eggs, oil, sugar, and honey into a large mixer bowl.
14. With an electric mixer at medium speed, beat them together until completely combined, about 2 minutes.
15. Add the spice mixture, and beat until combined.
16. Beat in about a third of the flour, then a third of the orange-coffee mixture, repeating twice until all the ingredients are added.
17. Beat on low speed until the flour is completely mixed in, scraping the bowl if necessary.
18. Then beat the batter on high speed for 1 to 2 minutes or until it is very smooth.
19. The batter will be thin.
20. Pour the batter into the prepared pans, dividing it evenly.
21. Bake the cakes at 325 degrees for about 60 to 70 minutes, or until a toothpick inserted into the center of each cake comes out completely clean (test both cakes).
22. If there is a wet spot in the center of the top of a cake, bake it a few minutes longer.
23. Remove the cakes from the oven, and let them cool for 1 hour in their pans on a wire rack.
24. The sides of the cakes should shrink away from the pans a little.
25. Run a knife around the sides of each cake to loosen it; then turn the cake out of its pan, and peel the wax paper from the bottom.
26. Invert the cakes so the tops are facing upward.
27. Cool the cakes completely on the wire rack.
28. Wrap the cooled cakes well for storage (use sturdy plastic wrap and/or heavy-duty foil).
29. If the wrapped cakes are allowed to <U+0093>mellow<U+0094> overnight, their taste and texture will improve, and they will be easier to slice (a serrated bread knife works best).
30. The tightly wrapped loaves can be kept at room temperature for up to 4 days, or they may be frozen for several months.
31. (Defrost, wrapped, at room temperature, before slicing and serving.) To serve, cut each loaf crosswise into slices, and arrange the slices, slightly overlapping, on a tray or platter.
Title: Cointreau Glazed Peaches
Ingredients:
- 2 Cointreau liqueur
- 80 soft brown sugar
- 2 mascarpone cheese
- 250
Instructions:
1. Drain the peaches and reserve half the syrup.
2. Place in an ovenproof dish and pour over the reserved syrup.
3. Sprinkle the fruit with the Cointreau then the sugar.
4. Grill (broil) for 5 minutes or until a golden glaze has formed on the top.
5. Serve immediately with a spoonful of mascarpone (or cream).
Title: Nanaimo Bars (With 6 Variations)
Ingredients:
- 1/2 butter
- 1/4 sugar
- 5 cocoa powder
- 1 egg
- 1 vanilla
- 1 1/2 graham cracker crumbs
- 1 walnuts
- 1/2 butter
- 1/3 milk
- 3 icing sugar
- 1/4 butter
- 3
- 8
- 2
Instructions:
1. BASE: Melt butter in heavy saucepan. Stir in sugar and cocoa until smooth. Whisk egg with vanilla and stir into butter mixture. Remove from heat.
2. Stir in crumbs, coconut and nuts. Press evenly over bottom of greased 9" square pan. Chill until set, at least 20 minute.
3. FILLING: Beat butter with wooden spoon until light. Beat in custard powder and milk.Gradually beat in sugar. Spread over chilled base and let set in fridge.
4. TOPPING: Melt together chocolate and butter; stir until smooth. Spread in even layer over chilled filling.
5. Store in fridge until chocolate topping begins to harden. Score topping into 16 small bars (bites). Cut before totally solid, use a hot knife, wiping clean between cuts. Store in fridge or freeze for up to 2 months.
6. FILLING VARIATIONS:
7. PEANUT BUTTER FILLING.-- 2 Tbsp Custard powder, 1/4 cup Milk, 2 Tbsp Butter; softened, 1/2 cup smooth peanut butter 2 cups confectioners sugar -sifted.
8. MINT FILLING -- 1/3 cup butter, 3 Tbsp custard powder, Bird's brand (or substitute jello pudding powder), 1/4 cup milk, 3 cups icing sugar, 1 teaspoons peppermint flavoring, 1-2 drops green food coloring as desired.
9. CAPPUCCINO FILLING -- 2 Tbsp milk, 3 Tbsp unsalted butter, 2 tsp instant coffee or espresso powder, 1/2 tsp vanilla, 2 cups confectioners sugar.
10. GRAND MARNIER FILLING -- 2 cups Icing Sugar, 1/4 cup Butter; softened, 1/4 cup Grand Marnier or orange -liqueur, 1 Tbsp Orange rind; coarsely grated.
11. BAILEY'S IRISH CREAM FILLING -- 1/3 cup butter, 3 Tbsp custard powder, Bird's brand (or substitute vanilla jello pudding powder), 1/4 cup Bailey's Irish Cream, 2-3 cups icing sugar.
12. CHERRY FILLING -- 1/4 cup Butter; softened, 1 tablespoons Cherry juice, 2 cups Icing sugar, 1/3 cup chopped Maraschino cherries, 1-2 drops of red food coloring.
Title: Pastor's Wife's Scalloped Pineapple
Ingredients:
- 4 pineapple chunks
- 20 eggs
- 3 sugar
- 2 butter
- 1
Instructions:
1. Put pineapple and crumbs in a baking dish.
2. Mix beaten eggs sugar and butter together.
3. Pour over bread crumbs and pineapple.
4. Bake at 350° for 30 minutes.