lumicero/recipes-ing2inst huggingface dataset:
Title: Microwave Fluffy Chocolate Pudding - 1 Point
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 2 skim milk
- 1 Cool Whip Free
Instructions:
1. Combine pudding mix and milk in a microwave-safe bowl.
2. Mix with a whisk.
3. Cook for 1 minute on high.
4. Stir and cook 2 minutes longer.
5. Stir again and cook 1 minute.
6. Stir and cook 2 more minutes or until mixture comes to a boil.
7. Stir and place plastic wrap on the surface of the pudding.
8. Cool.
9. Fold whipped topping into pudding.
10. Enjoy!
Title: Chocolate-Covered Grapes
Ingredients:
- 1 seedless grapes
- 4 shortening
- 4
- 2
Instructions:
1. Wash grapes. Drain thoroughly on paper towels for several hours. Line a cookie sheet with waxed paper; set aside.
2. In a small saucepan combine milk chocolate, semisweet chocolate, and shortening.
3. Heat and stir over low heat until chocolate is melted.
4. Holding grape bunch by stem, dip grapes partially into melted.
5. chocolate.
6. If necessary, spoon chocolate over grapes to coat. Let excess chocolate drip off.
7. Place grapes, stem side up, on prepared cookie sheet.
8. Chill until chocolate is firm, about 30 minutes or up to 6 hours.
Title: Yummy Chocolate Cupcakes
Ingredients:
- 1 all-purpose flour
- 6 sugar
- 1 baking powder
- 3/4 baking soda
- 3/4 salt
- 1 butter
- 1/4 egg
- 1 milk
- 1/2 vanilla extract
- 1 boiling water
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. Set aside.
2. In a large mixing bowl stir together flour, cocoa, sugar, baking powder, baking soda, and salt. Add butter, egg, milk, and vanilla. Using an electric mixer on medium speed, beat until well blended. Add water and beat until combined.
3. Divide batter between baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool in pan for 10 minutes. Transfer cupcakes to cooling racks to cool completley.
Title: Orange Cream Cake
Ingredients:
- 1 orange gelatin
- 1 eggs
- 2 water
- 1/2 cream cheese
- 1 1/2 vanilla instant pudding mix
- 4 sugar
- 3/4 crushed pineapple
- 1
Instructions:
1. Preheat the oven to 350°F Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large bowl, beat together the cake mix, gelatin mix, eggs, oil, and water until well blended. Pour into the baking dish.
3. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool.
4. Meanwhile, in a medium bowl, make frosting by beating the cream cheese and orange juice. Add the pudding mix and sugar; beat well. Stir in the pineapple until well combined, then beat in the whipped topping. Frost the cooled cake, cover loosely, and chill for at least one hour before serving. Store leftovers in the refrigerator.
Title: Lemon Pound Cake
Ingredients:
- 1 1/2 butter
- 1 cream cheese
- 6 eggs
- 2 lemon juice
- 1 lemon
- 3 sugar
- 3 all-purpose flour
- 1 salt
- 1 vanilla extract
- 1 1/2 confectioners' sugar
- 2 lemon juice
- 1 lemon
- 1 buttermilk
Instructions:
1. For the Lemon Pound Cake:
2. Preheat oven to 325°F. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Set aside.
3. Let the butter, cream cheese and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy.
4. Add eggs one at a time then add lemon juice and zest and combine well.
5. Add flour, salt and vanilla. Mix until just well-combined but do not over mix.
6. Pour the cake batter into the prepared bundt or tube pan.
7. Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 - 30 minutes.
8. For the Lemon Buttermilk Glaze:
9. As the cake is cooling, whisk together confectioner's sugar, lemon juice, lemon zest and buttermilk to make the glaze.
10. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.
Title: Double Chocolate Chews
Ingredients:
- 4 unsalted butter
- 1/4 fat free cream cheese
- 1/3 sugar
- 1/2 brown sugar
- 1 pure vanilla extract
- 1 all-purpose flour
- 1/2 salt
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Spray 2 sheet pans with non-stick cooking spray.
3. In a medium mixing bowl, cream together the butter, cream cheese, sugar and brown sugar.
4. Beat in the vanilla.
5. Into a small bowl, sift the flour, cocoa and salt and stir to combine.
6. Blend the dry ingredients into the butter mixture.
7. Stir in the chocolate chips.
8. Divide the dough into quarters.
9. Divide each quarter into eight (8).
10. Form a ball with each piece of 8 by rolling between your palms.
11. Place each ball on a sheet pan.
12. Using the bottom of a glass, press the nuggets into 2" rounds.
13. Bake 8 minutes or until slightly puffed and very soft to touch.
14. Let cool on the sheetpans for 1 minute before transferring to racks to cool completely.
Title: Molten Lava Cakes - Carob
Ingredients:
- 3/4 carob chips
- 1/2 margarine
- 1 butter
- 2 icing sugar
- 2 eggs
- 6 flour
Instructions:
1. Preheat oven to 425°F.
2. Grease four oven-safe custard cups and place all four on a baking sheet.
3. In a microwave-safe glass bowl, dump carob chips and margarine. Cook on high for 1 minute, and whisk until chips are completely melted and mixed with margarine.
4. Add whole eggs and egg whites and whisk.
5. Add icing sugar and stir.
6. Add in flour and stir.
7. Pour batter into custard cups. Using 1/2 cup dry measure scoop is helps make sure you get equal portions in each cup!
8. Bake for 12-14 minutes, until sides are firm but centres are still fairly soft. Remove from oven and cool for 3 minutes. Carefully run small spatula around edges of cakes to loosen, then invert cakes onto dessert plates. Shake custard cup gently to loosen cake onto plate.
9. If desire, sprinkle each cake with 1 teaspoons icing sugar and top with berries.
10. Serve warm and enjoy! For leftovers (if there are any!), reheat in microwave 20-30 seconds.
Title: Basic 1-2-3-4 Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 3 flour
- 1 salt
- 3 baking powder
- 3/4 baking powder
- 1 skim milk
- 1 pure vanilla extract
Instructions:
1. Grease and flour 3 (9-inch) cake pans.
2. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
3. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
4. Bake for 25 to 30 minutes or until done.
5. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Title: Peanut-Coconut Dreams
Ingredients:
- 1 dry milk
- 1/2 peanut butter
- 1/4 honey
- 2 coconut
Instructions:
1. Mix together dry milk, peanut butter and honey.
2. Roll mixture into 1-inch balls.
3. Put coconut in dish and roll peanut balls in mixture so that all sides are covered.
4. Refrigerate.
Title: Grammie Bea's Mayonnaise Cake
Ingredients:
- 2 flour
- 1 sugar
- 1/2 salt
- 3 baking soda
- 1 1/2 mayonnaise
- 3/4 water
- 1 vanilla
- 1
Instructions:
1. Sift first 5 ingredients together.
2. Add mayonnaise, water, and vanilla. Beat together well.
3. Grease a 9x13" baking pan, and dust with flour.
4. Pour in cake mix, and bake at 375 for 30-40 minutes, checking at 30 minutes and every 5 minutes after, until toothpick inserted in middle comes out clean.
Title: Semisweet Chocolate Icing
Ingredients:
- 1/2 butter
- 2 golden syrup
- 1 vanilla
- 1/2
Instructions:
1. Combine all ingredients together in a small saucepan.
2. Heat over low heat, stirring until chocolate melts and mixture is smooth.
3. Use immediately to top the Vanilla-Fudge Marble Cake recipe #45104.
Title: Rosemary and Toasted-Caraway Shortbread
Ingredients:
- 1 caraway seed
- 1 butter
- 1/2 sugar
- 1/4 powdered sugar
- 1/2 kosher salt
- 2 1/2 flour
- 2 rosemary
- 1 egg
- sugar
Instructions:
1. Preheat oven to 350°.
2. Toast caraway seeds in a small dry skillet over medium-high heat, tossing occasionally, until fragrant, about 2 minutes. Coarsely chop and set aside.
3. Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar, and salt until very light and fluffy. This will take about 7–10 minutes
4. Reduce speed to low and add flour, caraway, and 2 teaspoons chopped rosemary; mix just to combine. Dough will look shaggy and a little dry (it’s not!).
5. Press dough into two 8 inch diameter cake pans. Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
6. Bake until shortbread is golden brown and sides pull away from pan, about 20–25 minutes.
7. Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.
8. DO AHEAD: Shortbread dough can be made 1 month ahead; wrap tightly and freeze. Shortbread can be baked 1 week ahead; store wrapped tightly at room temperature.
Title: Swirled Caramel Bread Pudding
Ingredients:
- 7 evaporated milk
- 2 1/3 eggs
- 3 granulated sugar
- 2/3 vanilla extract
- 2 brown sugar
- 1 2/3 butter
- 2/3 margarine
- 1/4 light corn syrup
- 1 evaporated milk
- 1/3
Instructions:
1. FOR BREAD PUDDING: PREHEAT oven to 325º F. Grease 11 x 7-inch baking dish. Place half of bread in prepared baking dish. Sprinkle with half of morsels. Repeat with remaining bread and morsels.
2. BEAT 2 1/3 cups evaporated milk, eggs, sugar and vanilla extract in medium bowl with a wire whisk. Pour over bread, pressing bread into custard mixture to saturate completely.
3. BAKE for 50 to 55 minutes or until lightly browned on top. Serve warm with Caramel Sauce.
4. FOR CARAMEL SAUCE: COMBINE brown sugar, butter and corn syrup in small saucepan. Cook over medium-low heat for 2 to 3 minutes or until sugar is dissolved. Slowly stir in 1/3 cup evaporated milk. Bring to a boil, stirring constantly. Cook for 3 to 4 minutes.
Title: Ribbon Bundt Cake
Ingredients:
- 2 eggs
- 1/2 butter
- 2 vanilla
- 1 light brown sugar
- 1 plain yogurt
- 2 flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 3/4 whole berry cranberry sauce
Instructions:
1. Preheat oven to 350 degrees.
2. Grease & flour bundt or tube pan.
3. In a large bowl, beat together eggs, butter, vanilla, and sugar until well mixed.
4. Slowly add in yogurt.
5. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
6. Slowly incorporate into the yogurt batter. Mix thoroughly.
7. Spoon 1/2 of the batter into the prepared pan. Smooth out with a spatula.
8. Carefully spoon the cranberry sauce to form a ring around the middle of the pan, without touching the sides of the pan.
9. Top with the remaining batter and smooth out with spatula.
10. Bake 35 minutes or until a toothpick comes out clean.
11. Cool in pan in 5 minutes and remove to wire rack.
Title: Golden Rum Cake
Ingredients:
- 1 pecans
- 1 vanilla instant pudding mix
- 1 eggs
- 4 vanilla extract
- 1 milk
- 1/2 dark rum
- 1/2 butter
- 1/2 water
- 1/2 white sugar
- 1/4 dark rum
- 1
- 1/2
Instructions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
5. When you're ready to glaze, poke holes into the top of the cake with a toothpick, pour half the glaze in the pant and re-insert the cake. Poke holes into the bottom of the cake and pour the remaining glaze over it. Let it sit for an hour or two, upside down, and then flip it over onto a plate and let it sit for a few hours to a day before serving.
Title: Campfire Chocolate Banana Mallows
Ingredients:
- 1 bananas
- 3 large marshmallows
- 8 mint
- 1 -2
Instructions:
1. Cut mint into thin slivers.
2. Slice bananas into 1/4 inch slices.
3. Melt chocolate.
4. Roast marshmallows to your preference.
5. Combine all ingredients in a bowl and toss gently.
6. Grab a fork and enjoy.
7. Soak dirty bowls overnight for easier cleaning (very sticky).
Title: Pineapple Cake
Ingredients:
- 1 coconut
- 1
- 8
- 1/2
Instructions:
1. Heat oven to 350°F Spray a 13x9-inch baking dish with cooking spray.
2. In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
3. Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
4. Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.
Title: Marvelous Mocha Pudding
Ingredients:
- 1 1/2 milk
- 1/2 brewed coffee
- 4 instant chocolate pudding mix
- 12
Instructions:
1. Beat milk, coffee and pudding mix with a whisk for 2 minutes and then spoon 1/2 into 4 dessert glasses.
2. Crumble 2 cookies over each of the 4 glasses.
3. Stir Cool Whip into the remaining pudding mixture and spoon over desserts.
4. Top each dessert with the remaining cookie and enjoy!
Title: Pumpkin Bars
Ingredients:
- 2 sugar
- 4 eggs
- 1 1/2 vanilla
- 1/2 pumpkin
- 1 baking soda
- 1 cinnamon
- 2 salt
- 2 flour
- 1
- 2 1/2
Instructions:
1. Mix all ingredients well.
2. Grease & flour 2 9x13 pans.
3. Divide batter between pans.
4. Bake at 350 degrees for 20-25 minutes.
5. Frost with cream cheese frosting.
Title: Cinnamon Pecan Pound Cake
Ingredients:
- 1 butter
- 2 1/2 sugar
- 5 eggs
- 1 vanilla
- 3 all-purpose flour
- 1 cinnamon
- 1 baking powder
- 1/4 salt
- 1 milk
- 1 pecans
Instructions:
1. Heat oven to 350°F Grease and lightly flour 2 (9x5x3-inch) loaf pans.
2. In large bowl, beat butter and sugar at medium speed 3 to 4 minutes or until light and fluffy. Beating at low speed, add eggs one at a time, mixing well after each addition. Beat in vanilla.
3. In another large bowl, combine flour, cinnamon, baking powder and salt. At low speed, alternately beat flour mixture and milk into sugar mixture, beating just until blended. Fold in pecans. Spread in pans.
4. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire rack.
Title: Devilish Chocolate Cake
Ingredients:
- 1/2 buttermilk
- 1/2 cake flour
- 1/2 whole wheat pastry flour
- 1 baking soda
- 1 salt
- 1 buttermilk
- 1/2 vanilla
- 1/2 butter
- 1 eggs
- 8
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees. Grease and flour two 9" round pans, or line the bottoms with parchment.
2. Whisk together 1/2 cup each of agave nectar, cocoa, and buttermilk. Set aside.
3. Sift together the cake and whole wheat flours, baking soda, and salt. Set aside.
4. Mix vanilla and remaining buttermilk together. Set aside.
5. In a large mixing bowl, cream the butter. Gradually add the remaining 1/2 cup agave nectar, then beat at high speed until fairly well incorporated. (This took about three minutes in my stand mixer.).
6. Add the eggs, one at a time, to the butter/nectar mixture.
7. Slowly beat in the cocoa mixture.
8. At low speed, add the flour mixture and the buttermilk mixture alternately. This can be done by hand as well with a rubber scraper.
9. Scrape the batter into prepared pans and spread evenly.
10. Bake 30-35 minutes, until a toothpick poked in the middle of the cake comes out clean. Let cakes cool in the pan for 10 minutes, then remove the cakes from pans to cool completely on a rack.
Title: Elegant Strawberry Cheesecake Trifle
Ingredients:
- 2 fresh strawberries
- 1 sugar
- 2 cream cheese
- 3 chocolate curls
- 3 strawberry
- 1
- 3
Instructions:
1. In a bowl, toss strawberries with 1/2 cup sugar; set aside.
2. In a mixing bowl, beat cream cheese, orange juice and remaining sugar until smooth.
3. Fold in the whipped cream; set aside.
4. Drain strawberries, reserving juice; set the berries aside.
5. Gently toss cake cubes with reserved juice.
6. Place half of the cake in a 4 quart trifle dish or serving bowl.
7. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate.
8. Repeat layers.
9. Top with remaining cream cheese.
10. Garnish with chocolate curls and strawberries if desired.
11. Cover and refrigerate for at least 4 hours.
Title: Choco Bake Brownies
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1/2 salt
- 1 butter
- 1 pecans
- 2 brown sugar
- 2 vanilla
- 3 eggs
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Combine brown sugar, butter and vanilla.
3. Beat until creamy.
4. Add eggs, one at a time, beating after each.
5. Add chocolate.
6. Beat in rest of ingredients.
7. Put in well greased 9x13 pan.
8. Bake for 30-35 minutes.
Title: Carrot and Macadamia Cake
Ingredients:
- 3 eggs
- 1 caster sugar
- 3/4 canola oil
- 1 vanilla essence
- 1 1/3 all-purpose flour
- 1/4 salt
- 1 baking soda
- 1 baking powder
- 1 ground cinnamon
- 2 carrots
- 3/4 cream cheese
- 125 butter
- 30 vanilla essence
- 1 lemon rind
- 2 icing sugar
- 250
Instructions:
1. In a large bowl beat eggs and sugar until pale and creamy. Add oil and vanilla and continue beating until combined.
2. Stir in sifted flour, salt, baking powder and soda, and cinnamon. Fold in carrots and nuts.
3. Pour mixture into greased and lined loaf tin and bake at 150C for 45-50 minutes.
4. Allow to cool in pan for 5 minutes before turning onto wire rack to cool.
5. To make icing: beat cream cheese, butter, vanilla and lemon rind together. Stir in sifted icing sugar until well combined.
6. Spread icing over completely cooled cake and sprinkle with extra nuts.
Title: Steamed Chestnut Cake
Ingredients:
- 100 butter
- 100 sugar
- 3 milk
- 2 chestnuts
- 5 vanilla
- 200
- 100
- 1
Instructions:
1. Lightly butter the side of the pan and lay a sheet of wax paper along the bottom.
2. Soften butter to room temperature.
3. Cut up the chestnuts finely.
4. Knead the butter in a small mixing bowel, till creamy.
5. Add sugar little at a time and mix well until creamy.
6. Add egg yolks, vanilla and milk gradually, mixing well with each addtion.
7. Add chestnuts and breadcrumbs, mix briefly.
8. Place the bowl of egg whites inside another bowl, of ice water.
9. Beat the egg whites until they stiffen.
10. Fold chestnuts and bread crumbs mixture into egg white.
11. Mix with just a few strokes and pour into 10 inch tube pan.
12. Butter oneside od a sheet of alminum foil and cover the top of the tin with it (buttered side down).
13. Place the cake in a preheated steamer and steam on medium 30 to 40 minutes.
Title: Here's My Heart Fudge
Ingredients:
- 2 white chocolate chips
- 1 butter
- 1/2 margarine
- 1/4 vanilla extract
- 1 sugar
- 4 1/2 marshmallow creme
- 1 evaporated milk
- 1 1/2 butter
- 1/4 margarine
- 1
- 3 -5
Instructions:
1. Line 13x9x2-inch pan with foil.
2. Place 1 cup white chips and almond extract in medium bowl.
3. In second medium bowl, stir together cocoa, 1/4 cup melted butter and vanilla extract until mixture is smooth; add remaining 1 cup white chips (chips do not need to melt).
4. Combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter in heavy 4-quart saucepan.
5. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can't be stirred down); continue boiling and stirring 5 minutes.
6. Remove from heat.
7. Immediately add half of hot mixture to bowl with white chips only.
8. Pour remainder into cocoa mixture; stir to blend.
9. Beat white chip mixture until chips are completely melted; stir in cherries.
10. Add red food color, if desired.
11. Spread evenly in prepared pan.
12. Beat cocoa mixture until chips are melted and mixture thickens slightly.
13. Spread evenly over top of white chip layer.
14. Cover; refrigerate until firm.
15. Remove from pan; peel off foil.
16. Cut with heart-shaped cookie cutters or cut into squares.
17. Cover; store in refrigerator.
18. About 8 dozen squares.
19. NOTE: For best results, do not double this recipe.
Title: Queen's Cake
Ingredients:
- 1/2 salt
- 1/2 vanilla
- 1 sugar
- 1 eggs
- 2 cake flour
- 2 baking powder
- 2 1/2 milk
- 3/4 confectioners' sugar
- 2 salt
- 1 vanilla
- 1
Instructions:
1. Cake directions: Combine shortening, salt and vanilla. Add sugar gradually and cream until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Sift flour and baking powder together three times. Add small amount of flour to creamed mixture alternately with milk, beating after each addition until smooth.
2. Pour batter into two greased 8-inch layer pans or a bundt pan. Bake in a moderate oven 375F or 25 minutes, bundt pan for 45 minutes at 350°F
3. Frosting Directions: Sift confectioners' sugar. Add light cream to reach frosting consistency. Add a dash of salt and vanilla.
Title: Sugar Cookies - Dairy Free
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 sugar
- 3/4 egg
- 1 vanilla
- 1 warm water
- 1
Instructions:
1. Sift togehter the first 3 ingredients.
2. In a large bowl cream margarine ans sugar.
3. Add egg, vanilla and water, beat well.
4. Add dry ingredients and blend well.
5. Refrigerate for 1 hour.
6. Roll to 1/4 inch thick and shape with cookie cutters.
7. Sprinkle with sugar.
8. Place on cookie sheet and bake for 8 minutes at 375.
Title: Fat Free Sugar Free Raspberry Bavarian
Ingredients:
- 1 plain gelatin
- 3/4 cold water
- 2/3 Splenda sugar substitute
- 1 vanilla extract
- 1 frozen raspberries in light syrup
- 2 cornstarch
- 10 sugar
- 1
Instructions:
1. Soften gelatin in cold water, then heat, stirring constantly until completely dissolved.
2. Whisk in splenda, yogurt and extract.
3. Refrigerate until the consistency of raw egg whites.
4. Fold in whipped topping and refrigerate until firm.
5. Combine raspberries with juice, cornstarch and sugar in saucepan.
6. Heat, stirring constantly, until slightly thickened.
7. Cool completely then spoon over bavarian.
Title: Mango Mousse
Ingredients:
- 2 mangoes
- 1 sweetened condensed milk
- 1 lime juice
- 1 Cool Whip
- apple
- strawberry
Instructions:
1. peel and cut the mangoes up.
2. 2, blend together mangoes, sweetened condensed milk, and lime juice until smooth.
3. in another container, mix with cool whip.
4. let it sit in refrigerator covered until ready to serve (at least 20 minutes).
5. if using apples or strawberries, add directly before serving.
Title: Fudgy Chocolate Raspberry Bars
Ingredients:
- 10 unsalted butter
- 3/4 sugar
- 1/3 eggs
- 1 all-purpose flour
- 5 baking powder
- 1/3 fresh raspberries
- 1
- 1/4
- 6
- 12
Instructions:
1. Make cake:
2. Preheat oven to 350°F Line 9x9x2 baking pan with foil. Butter foil; dust with flour. Stir chocolate and butter in medium saucepan over low heat until melted and smooth. Add jam and whisk until melted. Cool slightly.
3. Using electric mixer, beat sugar and eggs in large bowl until mixture thickens, about 6 minutes. Sift flour and baking powder over egg mixture and fold together. Gradually fold in chocolate mixture.
4. Pour batter into pan. Bake until top of cake is slightly crusty, begins to crack and tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 5 minutes. Gently press down any raised edges of cake to make even. Cool in pan. Invert cake onto platter. Peel off foil. Trim 1/2 inch off each edge of cake.
5. Make glaze:
6. Stir cream and jam in small saucepan over medium heat until jam melts; bring to boil.
7. Remove from heat. Add chocolate and stir until melted. Let stand until cool but still spreadable, about 15 minutes.
8. Spread glaze over top of cake. Immediately arrange berries atop glaze. Chill until glaze sets, about 10 minutes. This can be made 1 day ahead. Cover and keep chilled.
9. Cut into 12 pieces and serve.