lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Mousse Cake Filling - Any Flavor!
Ingredients:
- 1 heavy whipping cream
- 1 instant pudding mix
Instructions:
1. In a chilled metal bowl, beat whipping cream on medium-high speed until it begins to thicken.
2. Gradually add in the instant pudding mix and continue to beat, just until thick.
3. If you'd like to add fruit filling, fold it into the cream after it's thickened.
Title: Deb's Raisins Pudding
Ingredients:
- 1 self raising flour
- 1 salt
- 1/4 sugar
- 46 butter
- 1 raisins
- 1 lemon rind
- 1/2 milk
- 2 boiling water
- 1 brown sugar
- 65 butter
Instructions:
1. sift flour and salt together with sugar.
2. lightly rub in butter with raisins and lemon rind.
3. add milk.
4. mix.
5. spread out evenly in a greased 20cm x 20cm ovenproof dish.
6. put to the side.
7. put boiling water, sugar and butter in saucepan and heat until butter melts.
8. spoon over contents of dish.
9. bake at 180 degrees for about 45-60 minutes.
10. serve while hot.
11. this does have a self sauce but is still lovely with cream or custard if desired.
Title: Mango Custard Oman Style
Ingredients:
- 3 eggs
- 1/4 sugar
- 2 1/2 flour
- 1/2 mango
- 1/2 rose water
- 1/2 cinnamon
- 2
- 1/4
- 1
Instructions:
1. Butter 4 ramekins.
2. divide the mango into the 4 ramekins
3. .mix the eggs and sugar together
4. add the flour
5. mix
6. add the yogurt.
7. add the mango juice
8. pour over fruit
9. Place in a pan of water, which is a ban marie,up half ways on the ramekin in 300 degree Fahrenheit for oven 50 minutes or until knife comes out clean.
10. Whip the cream and rose water together; a pinch of cinnamon would be okay.
11. Top cooled custards with this topping. She topped hers with rose petals.
Title: Apple Torte
Ingredients:
- 2 all-purpose flour
- 1 brown sugar
- 1 butter
- 1/4 apples
- 10 lemon juice
- 2 nutmeg
- 1 powdered sugar
- 2
Instructions:
1. Pre-heat oven to 350 degrees.
2. Place 10-inch (3 L) springform pan in centre of large piece of heavy-duty foil; press up around pan. Set aside.
3. In bowl, whisk flour with brown sugar. Using pastry blender or 2 knives, cut in butter until in pea-size pieces. Press three-quarters over bottom and up side of prepared pan. Stir almonds into remaining crumb mixture; set aside.
4. In bowl, toss apples, lemon juice and nutmeg; spread over pastry, pressing gently. Sprinkle with remaining crumb mixture.
5. Bake in centre of 350°F (180°C) oven until golden and apples are tender, 1-1/2 hours. Run knife around edge; let cool in pan on rack. Dust with powdered sugar.
Title: Fruit Salad
Ingredients:
- 1 mandarin oranges
- 1 chunk pineapple
- 4 bananas
- 1/2 maraschino cherry
- 1 vanilla pudding mix
Instructions:
1. Drain the juice from oranges and pineapples. Add enough water to make 2 cups. Add liquid to pudding mix and cook until thickened. Cool completely.
2. Mix with drained fruit in a medium size bowl. Chill for 1 hour. Serve cold.
Title: Mums Chocolate Cake
Ingredients:
- 125 butter
- 1 1/4 sugar
- 1/4 self-rising flour
- 2 bicarbonate of soda
- 1 eggs
- 2 vanilla essence
- 1 boiling water
- 1
Instructions:
1. Preheat oven to 180°C( 350°F).
2. Put flour, sugar and dry ingredients together in a bowl. Add eggs, belt butter (I use the microwave) and add. Mix all in an electric mixer then slowly add the boiling water.
3. Bake for approximately 30-40 minutes or until the cake springs back when gently tapped.
Title: Cinnamon Cookies
Ingredients:
- 1 sugar
- 1/2 butter
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1 1/2 cinnamon
- 1 baking powder
- 1/4 salt
Instructions:
1. In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
2. Combine flour, cinnamon, baking powder and salt.
3. Add to butter mixture.
4. Blend well.
5. Cover and refrigerate 2 hours or till firm enough to roll into balls.
6. Shape dough into small balls about 3/4-inch in diameter.
7. Roll in cinnamon sugar to coat.
8. Set cookies 1-inch apart on lightly greased cookie sheets.
9. Bake at 350° for 10 minutes or till the edges are lightly browned.
10. Cool slightly on pans, then remove to racks to cool completely.
Title: Mandel Kranser Almond Crowns
Ingredients:
- 1 butter
- 1/2 sugar
- 1 orange zest
- 2 flour
- 2 salt
- 1/2 almond paste
- 1 water
- 1
- 1/4
- 1/2
Instructions:
1. Cream together butter and sugar until light and fluffy.
2. Add egg yolk and orange zest.
3. Add flour, don't over mix. If the dough is too crumbly, add a little water.
4. Chill the dough until firm enough to roll out.
5. Combine prepared almond paste with egg white.
6. If the paste is too hard to mix, grate it into the egg white and add enough water to achieve a spreadable consistency.
7. After the dough is chilled, roll out dough nice and thin.
8. Cut the dough into 3-inch strips. Gather extra dough, repeat until dough is used up.
9. Spread almond paste mixture on dough, leaving 1/4-inch free at the top edge. Gently roll up the dough, and place on a cookie sheet, refrigerating until firm.
10. Preheat oven to 350 degrees. Remove chilled dough from the refrigerator. Slice roll into 2-inch pieces, and arrange these on the cookie sheet, leaving a little room for spreading.
11. Slice each 2-inch roll every 1/4-inch or so from the top down leaving about a 1/4-inch uncut at the bottom.
12. Gently pull down the ends to form a crown shape. Brush each cookie with an egg wash, and sprinkle with almonds. If you prefer, use pearl sugar, for a glittering effect.
13. Bake 15 to 20 minutes, until pale golden in color, remove and cool.
Title: Homemade Ice Cream Cones
Ingredients:
- 2/3 sugar
- 3 all-purpose flour
- 1 vanilla extract
- 1/2 butter
- 1/3
Instructions:
1. Heat the oven to 400° F (350° F if you're using a dark-coated baking sheet). In a medium-size bowl, beat the sugar and egg whites with an electric mixer for 30 seconds.
2. Mix in the flour until smooth, then add the vanilla extract and melted butter. For each cone, scoop 2 1/2 tablespoons of batter onto the baking sheet, spreading the batter into thin 6-inch circles (use a measuring spoon for accuracy).
3. Bake for 7 or 8 minutes or until golden, then remove the sheet from the oven. Working quickly, form each cookie into a cone (a parent's job), pinching the tip to seal it tightly. Allow the cones to cool seam side down on a rack.
4. Tip: If a cookie begins to cool and is difficult to shape, return it to the oven briefly to soften it.
5. No-drip Tip: The next time you serve ice cream in cones, place a mini marshmallow in the tip of each cone before scooping on the ice cream. The added treats will help prevent melted ice cream from leaking out the bottoms of the cones.
Title: Port Poached Pears With Pecan Mascarpone
Ingredients:
- 4 bosc pears
- 1/2 sugar
- 3 port wine
- 2 cinnamon sticks
- 4 orange zest
- 4 mascarpone cheese
- 2 pecans
- granulated sugar
Instructions:
1. In a covered saucepan large enough to hold the pears in a single layer, place the pear peels, sugar, port, cinnamon, and orange zest. Bring to a boil. Reduce heat and simmer 5 to 10 minutes. Remove pear peels and discard.
2. With a slotted spoon, gently add the pears to the poaching liquid. If necessary, add up to 1 cup of water to completely cover the pears. A small plate, set over the pears, will help keep them submerged. Leave the cover ajar and simmer gently 15 to 20 minutes or until a skewer poked into a pear center meets little resistance.
3. Using the slotted spoon, remove the pears from their liquid and stand upright in a serving dish deep enough for the reduced liquid to be poured over. Remove zest and cinnamon stick (or strain liquid) and continue simmering to reduce the liquid to a syrupy consistency.
4. For the pecan mascarpone, mix mascarpone, pecans and sugar until well blended. Serve with pears.
5. Pour syrup over the pears.
Title: Griddled Pound Cake With Lemon Curd
Ingredients:
- 4 butter
- 4 powdered sugar
- 2 mint
- 1
- 4
Instructions:
1. Butter both sides of each pound-cake slice. Heat a wide, heavy-bottomed frying pan or flat griddle pan over medium heat for 1 minute. Place the slices in the pan, and cook for 1½ minutes, then flip and cook for 1 minute on the other side. R.
2. emove to a cutting board, and cut each slice in half.
3. Place each slice on an individual plate with a dollop of lemon curd. Sprinkle with powdered sugar, and garnish with a mint sprig.
4. You can make this with frozen pound cake too.
5. Just slice it straight out of the freezer, and cook for 2 minutes on the first side and 1¼ minutes on the other.
Title: Meaono Pohaku (Stone Cookies)
Ingredients:
- 4 bread flour
- 1/2 cream of tartar
- 1/2 shortening
- 1 turbinado sugar
- 1 1/4 salt
- 1 egg
- 1/3 evaporated milk
- 2 baking soda
- 1 vanilla extract
Instructions:
1. Preheat oven to 325 degrees. Line cookie sheet with baking parchment or grease lightly.
2. Combine flour and cream of tartar.
3. Cream shortening with sugar and salt until fluffy. Add egg, milk, baking soda and vanilla. Mix well. Add flour and mix until well blended. Pat dough into a large ball.
4. Dust hands with flour. Pinch off golf-ball-size pieces of dough. Place on cookie sheet and flatten into slabs 3/8-inch thick. Brush with more milk if a glossy top is desired. Bake until brown and almost firm, about 25 minutes. Check to be sure cookies don’t burn. Cookies will harden as they cool. Makes about 2 dozen.
Title: Best Oatmeal Cookies
Ingredients:
- 3/4 low-fat margarine
- 1 white sugar
- 1/2 brown sugar
- 2 all-purpose flour
- 1 1/2 baking soda
- 1 cinnamon
- 1 nutmeg
- 1/4 oats
- 1 1/2 raisins
- 1 vanilla
- 1
Instructions:
1. In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites.
2. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture.
3. Stir in oats, raisins and vanilla. Chill 1 hour.
4. Preheat oven 350°F.
5. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet.
6. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies.
7. Bake 10 minutes.
8. Cool on racks.
Title: Krispy Kreme Bread Pudding
Ingredients:
- 3 - 3 1/2 eggs
- 12 milk
- 1 granulated sugar
- 2 -3 ground nutmeg
- 2 cinnamon
- 1 vanilla extract
- raisins
Instructions:
1. Grease 13x21x6-inch pan. Cut each doughnut into 8 pieces. Place in bottom of pan.
2. In large bowl, beat together eggs and milk.
3. In separate bowl, stir together nutmeg and cinnamon (equal parts), sugar, vanilla and raisins. Spread atop doughnuts. Pour egg mixture over all. Stir and let sit about 30 minutes; stir again. Bake in 350°F oven 30-45 minutes, until pudding is brown.
4. NOTE that doughnuts cut better if refrigerated 2-3 days prior.
Title: Maple Cream Pie
Ingredients:
- 1 pure maple syrup
- 2 1/4 all-purpose flour
- 2 cornstarch
- 3 vanilla extract
- 1/2 sugar
- 3 walnuts
- 2 1/2
- 1 1/4
- 1
Instructions:
1. Bake and cool pie crust according to package directions.
2. Whisk milk, syrup and yolks in a large bowl to blend.
3. Whisk flour and cornstarch in medium bowl.
4. Gradually whisk 1 cup milk mixture into flour mixture. Gradually whisk in remaining milk mixture.
5. Transfer to a large saucepan. Whisk over medium heat until custard thickens and boils, about 8 minutes. Whisk in 2 teaspoons vanilla. Pour into prepared pie crust. Chill until cold, about 3 hours. (You can make up to this point a day ahead--just cover and keep chilled.).
6. Beat cream, sugar and remaining 1/2 teaspoon vanilla in medium bowl until peaks form. Spread whipped cream over pie adn sprinkle with walnuts.
Title: Oreo Cookie Pie
Ingredients:
- 2 cream cheese
- 1 powdered sugar
- 1 vanilla
- 1
- 4
Instructions:
1. Crush two rows of the first bag of cookies. You can put them in a ziplock-type bag and use a rolling pin, or you can use the bottom of a cup and crush them that way in a bowl. Whichever is easier. Layer these cookies in the bottom of a 9 x 12 pan and set it aside.
2. Using a hand mixer, mix half the tub of whipped topping, Â½ cup powdered sugar, the vanilla pudding and the cream cheese well, until blended. Spread this mixture over the cookies.
3. Crush the remaining row of cookies from the first bag and sprinkle over this layer.
4. Using a hand mixer, whip the remaining whipped topping for about 30 seconds, and spread this over the second layer of cookies.
5. Crush two rows of the second bag of cookies, and spread over the whipped topping
6. Garnish with the remaining row of cookies. I normally stand them up in the mixture, so half the cookie is standing up.
7. Sprinkle with the remaining Â½ cup of powdered sugar, and refrigerate until ready to serve.
Title: Cream Puffs
Ingredients:
- 1/2 butter
- 1 water
- 1/4 salt
- 1 all-purpose flour
- 3 eggs
- 1/2 vanilla
- 1 sugar
- 1 instant vanilla pudding
- 1 milk
- 1/2 Cool Whip
Instructions:
1. Mix together vanilla instant pudding mix, cool whip and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Cool in refrigerator.
4. Once cooled, beat in the eggs to the dough one at a time, mixing well after each. Add vanilla and sugar. Drop by tablespoonfuls onto an ungreased baking sheet.
5. Bake for 20 to 25 minutes in the preheated oven, until golden brown. A few minutes before taking them out, poke holes in them to help prevent them from collapsing once removed.
6. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
7. As an added extra, drizzle melted chocolate and dust with powdered sugar.
Title: So Good (For You) Oatmeal Cookies!
Ingredients:
- 1/4 butter
- 1 honey
- 1/3 unsweetened applesauce
- 4 vanilla yogurt
- 2 vanilla
- 2 eggs
- 1/4 flax seed meal
- 1 whole wheat flour
- 2 old fashioned oats
- 1/2 salt
- 1/2 baking soda
- 3 cinnamon
- 1 - 1 1/2 raisins
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together butter and honey.
3. Add applesauce, yogurt and vanilla. Mix until fully combined.
4. Add eggs, one at a time, until they are fully incorporated.
5. Add in flax meal.
6. Add in whole wheat flour, oats, salt, baking soda and cinnamon. Mix until fully combined. ***Dough will seem a little runny.
7. Add in raisins.
8. Place spoonfuls onto a cookie sheet and bake for 10-12 minutes.
9. Let cool, and enjoy!
Title: Pineapple Cream Pudding
Ingredients:
- 1 1/3 milk
- 1 vanilla pudding mix
- 1 crushed pineapple
- 1/2 plain yogurt
Instructions:
1. Measure milk in 4 cup glass measuring cup.
2. Stir in pudding mix and pineapple.
3. Microwave (high) uncovered for 5 and 1/2 minutes or until mixture starts to bubble, stirring once or twice during last half of cooking time.
4. Cool.
5. Stir in yogurt.
6. Spoon into serving dishes.
Title: Easy Toblerone Chocolate Mousse
Ingredients:
- 2/3 Cool Whip Topping
- 1 1/2
Instructions:
1. Microwave chocolate in medium microwaveable bowl on HIGH 1 minute or until melted. Cool 1 minute.
2. Add whipped topping; stir gently with wire whisk until well blended.
3. Refrigerate at least 5 minutes. Garnish with fresh berries and mint leaves, if desired.
Title: Low Sugar Low Fat Maple Pecan Cookies
Ingredients:
- 1 1/2 whole wheat flour
- 1/2 Splenda granular
- 1/4 brown sugar
- 3/4 margarine
- 1 baking powder
- 1/2 salt
- 1 pure maple syrup
- 1 pecans
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Mix flour, salt and baking powder together and set aside.
3. Mix softened butter, syrup, maple extract and sugars until creamy.
4. Gradually add the flour mixture to the butter mixture. The cookie dough will be crumbly.
5. Dump dough onto the counter and knead until you can form it into a log.
6. Wrap the cookie log in Saran Wrap and refrigerate until well chilled (about 2 hours), or you can freeze the dough for 3-4 weeks.
7. When dough is chilled, cut dough into 1/4 inch slices and place on a ungreased cookie sheet about 2 inches apart and bake for 8-10 minutes depending on your oven. The edges of the cookies should be a golden brown when done.
8. Let cookies cool and serve with a large glass of milk or a nice hot cup of coffee.
9. Icing Option- 1/2 cup powdered sugar and 1 tablespoon pure maple syrup; mix and drizzle over cooled cookies.
Title: Yum, Chocolate Cake!
Ingredients:
- 2 1/2 brown sugar
- 1 flour
- 2 baking soda
- 1 3/4 baking powder
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 1/4 vanilla extract
- 3/4 cinnamon
- 2 1/2 boiling water
- 1
Instructions:
1. Heat oven to 350°F
2. Grease and flour large round baking pan.
3. In large bowl, mix in the brown sugar, dark baking cocoa, flour, baking soda, baking powder, salt and cinnamon.
4. Add eggs, oil, vanilla and milk; mix at medium speed for 1-2 minutes.
5. Stir in boiling water by hand.
6. Pour into prepared pan.
7. Bake 30-40 minutes until wooden pick inserted comes out clean.
8. Cool for 10 minutes, remove from pan to wire racks.
Title: Red Cherry Dream Squares
Ingredients:
- 1 rolled oats
- 1 1/4 butter
- 1/2 margarine
- 1 egg
- 1 cherry pie filling
- 1/2 brown sugar
- 1/4
Instructions:
1. Heat oven to 350 deg.
2. Grease 13x9" pan.
3. In large bowl, combine cake mix, 1 cup of the rolled oats and 6 T of the margarine; mix until crumbly.
4. Reserve 1 cupcrumbs for topping.
5. To remaining crumbs, add 1 egg; mix until well blended.
6. Press into greased pan.
7. Pour cherry pie filling over crust; spread to cover.
8. To reserved crumbs in large bowl, add remaining 1/4 cup rolled oats and 2 T margarine, nuts and brown sugar; mix well.
9. Sprinkle over cherry filling.
10. Bake at 350 deg for 35-40 minutes until golden brown.
11. Cool completely.
12. If desired, serve with whipped cream.
Title: Bread and Butter Pudding
Ingredients:
- 5 butter
- 2 milk
- 1/2 sugar
- 2 eggs
- 1 vanilla essence
- 1/2 raisins
- 1 hot water
- 1/2 cinnamon
Instructions:
1. Preheat the oven to 180°C.
2. Soak the raisins in the boiling water.
3. Butter the bread slices and cut them diagonally.
4. Arrange them in a baking dish (greased lightly or non stick).
5. Beat the eggs lightly in a bowl.
6. Bring the milk and sugar in a vessel to boiling point.
7. When it reaches this point take off the fire and add the vanilla essence.
8. Add the hot milk mixture slowly to the beaten egg.
9. Stir continuously till the egg is incorporated and the mixture thickens.
10. Sprinkle the raisins over the bread slices and in between them too.
11. Pour the custard over the milk and put the baking dish into the hot oven.
12. Bake for 25 mins or till tester comes out clean.
13. Sprinkle cinnamon powder over it when still hot.
14. Serve hot or warm or even cold.
Title: Spring Onion and Ricotta Fritters With Avocado Salsa
Ingredients:
- 250 ricotta cheese
- 1 egg
- 6 self-raising flour
- 6 milk
- 1 spring onion
- 2 fresh coriander
- 1 creme fraiche
- 2 avocados
- 1 red onion
- 1 lime, juice and zest of
- 1/2 - 1 red chile
- 225 tomatoes
- 2 -3 of fresh mint
- 1 caster sugar
- 1 -2 Thai fish sauce
- coriander sprig
- lime wedge
Instructions:
1. THE SALSA: Peel, stone and dice the avocados. Place in a bowl with the red onion, lime rind and juice. Add chilli, to taste (or sweet red pepper if you don’t like spicy food), the tomatoes, mint and coriander. Season with salt, freshly ground black pepper, sugar and Thai fish sauce (omit this if you don’t like spicy food). Mix well and set aside for 30 minutes.
2. THE FRITTERS: Beat the ricotta until smooth, then beat in the egg and flour, then the flour, to make a smooth, thick batter. Then beat in the spring onions and coriander and season with salt and freshly ground black pepper. Heat the oil in a non-stick pan over a medium heat. Add spoonfuls of the batter mixture to make fritters (about 7.5 centimetres or 3” across) and lightly sauté for about 4-5 minutes on each side until the batter mixture has set and is a golden brown.
3. SERVING: Taste the salsa and adjust the seasoning, adding more lime juice and/or sugar to taste. Serve the fritters with the salsa and dollops of crème fraiche. Garnish with coriander sprigs and lime wedges.
Title: King Arthur Flour Chocolate Chip Cookies
Ingredients:
- 2/3 light brown sugar
- 2/3 granulated sugar
- 1/2 unsalted butter
- 1/2 vegetable shortening
- 1/2 salt
- 2 vanilla extract
- 1/4 vinegar
- 1 baking soda
- 1 egg
- 1 all-purpose flour
- 2
Instructions:
1. Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
2. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
3. Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
4. Mix in the flour, then the chips.
5. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
6. Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.
Title: Bread and Butter Custard
Ingredients:
- 4 butter
- 3 evaporated milk
- 1 milk
- 2/3 ground cinnamon
- 1/2 raw sugar
- 3 eggs
- 2 golden raisin
- 1/2 nutmeg
- confectioners' sugar
Instructions:
1. Preheat oven to 350°F.
2. Lightly butter an ovenproof dish. Butter the bread slices and cut into small pieces.
3. Lay the buttered bread in several layers in the prepared dish.
4. In a large bowl, whisk together the evaporated milk and the fresh milk, mixed spice, sugar and eggs. Pour this mixture over the bread and butter. Sprinkle over the raisins and let stand for 30 minutes.
5. Grate a little nutmeg over the top and bake for 30-40 minutes until the custard is just set and golden. Serve sprinkled with confectioner’s sugar.
Title: Ghiradiva Chocolate Mousse
Ingredients:
- 2 sugar
- 1/4 heavy cream
- 1 1/4
- 1
- 2
Instructions:
1. Beat egg yolks on high speed until thick and lemon colored, about 3 minutes.
2. Gradually add sugar then beat.
3. Heat 1/2 cup cream in saucepan over medium heat just until hot, do not boil.
4. Gradually add 1/2 of the hot cream into the egg yolk mixture then combine back into hot cream in saucepan.
5. Cook over low heat, about 5 mins., stirring constantly, until mixture is blended and thickens.
6. Let cool for 10 mins, add chocolate to the mixture and stir until thick, about 5 minutes.
7. Cover and refrigerate about 2 hours, stirring occasionally until chilled.
8. Beat remaining 3/4 cup cream in chilled bowl on high until stiff peaks form.
9. Mix 1/4 cup of whipped cream into chocolate mixture until blended.
10. Fold remaining whipped cream gradually into chocolate mixture until well blended.
11. Spoon mixture into cups and refrigerate any remaining dessert.
12. Garnish with whipped cream.
Title: Peanut Butter Rice Pudding
Ingredients:
- 3 eggs
- 2 cooked brown rice
- 1/4 golden syrup
- 1/4 - 1/2 cinnamon
- 1/2 - 1 milk
- 1 1/2 evaporated milk
- 1/2 sultanas
- 1/2 raisins
Instructions:
1. Combine the first 5 ingredients and beat until well blended; add the milks & sultanas & mix thoroughly.
2. Pour mixture into a greased casserole dish and put into a larger dish filled with about 1/2 inch hot water.
3. Bake at 160.C for 20-25 mins, then stir to redistribute the rice and continue baking for a further 15-20 mins until the custard is set.
4. Serve sprinkled with peanuts and whipped cream.
Title: Cherry Delight
Ingredients:
- 2 flour
- 1 shortening
- 1/2 brown sugar
- 16 Cool Whip
- 8 cream cheese
- 1 powdered sugar
- 1
Instructions:
1. Crust-.
2. Mix togehter flour, shortening and brown sugar.
3. Press into a 9x13 pan. Bake at 325 for 20-25 minute
4. Cool completely.
5. Filling-.
6. Combine the Cool Whip, cream cheese and powdered sugar.
7. Spread over crust.
8. Then spread the can of fruit filling on top and chill for 12 hours or overnight.
9. Enjoy.
Title: The Best Fruit Cocktail Cake!
Ingredients:
- 1 flour
- 1 sugar
- 1 baking soda
- 1/4 salt
- 1 egg
- 29 brown sugar
- 1/2 oatmeal
- 1/2
Instructions:
1. Spray 9X9 pan with non stick cooking spray.
2. Mix everything except Brown Sugar & Oatmeal.
3. Pour into baking pan.
4. Mix Brown Sugar & Oatmeal
5. Cover with mixture.
6. Bake 1 hour 20 min @ 300 degrees.