lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Banana Muffin
Ingredients:
- 3/4 unsalted butter
- 2/3 eggs
- 2 vanilla extract
- 2 all-purpose flour
- 1 1/2 brown sugar
- 3 cocoa powder
- 1 baking powder
- 2 salt
- 1 bananas
- 1
- 3
Instructions:
1. Preheat oven to 375 degrees. (190C).
2. Place rack in top third of oven.
3. Place muffin cups on the trail.
4. Melt butter in a small saucepan over moderately low heat, then remove from heat.
5. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
6. Whisk together flour, sugar, baking powder, cocoa powder, and salt in a bowl, then add milk mixture and stir until just combined. Notice: NEVER over mix the ingredients, for muffins, the best way is to mix by hand with a fork :).
7. Cut banans into small cubes, and then fold them in and mix slightly.
8. Divide batter among the muffin cups, spreading evenly. I tend to fill the cups a bit full so that the muffins will get over the cup top after baking - just like what we get from the shops!
9. Bake about 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
10. Open the oven a bit to let the muffins settle before move out. Then cool in pans on a rack 15 minutes.
11. Serve warm or at room temperature.
Title: Lemony Lemon Cupcakes
Ingredients:
- 2 sugar
- 4 lemons
- 3/4 butter
- 2 eggs
- 1/2 fresh lemon juice
- 1/4 vanilla
- 1 flour
- 2 1/3 baking powder
- 1 baking soda
- 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Using your hands, mesh together lemon zest and sugar.
3. Using a mixture on medium speed, mix the sugar/lemon zest mixture and the butter together until fluffy (about 3-4 minutes).
4. Add the eggs one at a time.
5. In a cup mix the lemon juice and the Sprite together. Add it to the butter/egg mixture mixing on low speed. Then, add the vanilla.
6. In a separate bowl mix the flour, baking powder, baking soda, salt, and the lemonade powder (if using). Add to the egg/butter mixture slowly. Fill each liner 1/2 full and bake for 15 minutes or until done.
Title: Special Occasion Rich Buttercream Icing
Ingredients:
- 1/4 unsalted butter
- 3 milk
- 3/4 pure vanilla extract
- 1 confectioners' sugar
- 1/2 confectioners' sugar
- 1/2
- 2
- 1 1/2
Instructions:
1. cream all items together in mixing bowl.
2. Mix well at a low to medium speed. Should take 5-7 minutes.
3. Finished product should be light and fluffy.
4. Room temperature stable 5-6 hours.
5. Keeps in fridge up to 4 weeks or you can freeze.
Title: Apple Strudel
Ingredients:
- 5 apples
- 1/2 Splenda sugar substitute
- 1 cinnamon
- 1/4 walnuts
- 1/4 raisins
- 6 phyllo pastry
- 1/4 butter
- 1/3
Instructions:
1. Combine apples with Splenda and cinnamon. Stir in nuts and raisins; set side.
2. Place 1 sheet phyllo on damp dish cloth. Lightly brush with butter and sprinkle with about 1 tablespoons of bread crumbs. Repeat with remaining pastry, butter and crumbs.
3. Spoon apple mixture down center of pastry. Fold sides over top of apples. Fold under ends. Place seam side down on a greased 15x10 jelly roll pan. Brush lightly with butter. Cut 4 horizontal slits evenly spaced on top of strudel. Bake at 375F for 30-35 minutes or until apples are tender.
4. Serve warm sprinkled with Splenda.
Title: Raspberry and Marsala Trifle
Ingredients:
- 1 dry marsala
- 2/3 water
- 1 1/4 eggs
- 1/3 frozen unsweetened raspberries
- 3 sugar
- 3 dry marsala
- 3/4 fresh raspberries
- 9
- 1
- 1 1/2
Instructions:
1. Cake:.
2. Butter and flour 13x9x2-inch baking pan. Prepare cake according to package instructions, substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside.
3. Filling:.
4. Mix thawed frozen raspberries and 3 tablespoons sugar in large bowl. Set aside.
5. Using handheld mixer, beat egg yolks and remaining 3/4 cup sugar in large metal bowl until well blended. Beat in 1 cup dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160°F on thermometer, about 6 minutes. Remove bowl from over water. Cool yolk mixture to room temperature, whisking occasionally.
6. Using electric mixer with clean dry beaters, beat 3/4 cup cream in large bowl until stiff peaks form. Fold whipped cream into yolk mixture.
7. Arrange enough cake slices in 12-cup trifle dish to cover bottom. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1 1/2 cups filling over; smooth top. Arrange enough cakes slices over filling to cover completely. Spread 1 cup raspberry mixture over, allowing some to show at sides. Pour 1 1/2 cups filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hours or overnight.
8. Using electric mixture, beat 3/4 cup chilled whipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with raspberries.
Title: Low Sugar Coconut-Almond Pie Crust or Cheesecake Crust
Ingredients:
- 2/3 dry coconut powder
- 2/3 butter
- 1/3 vanilla extract
- 1/4
- 1/2
Instructions:
1. Preheat your oven to 350°F.
2. Mix vanilla and butter together in a large bowl.
3. Add other ingredients and mix until all the crumbs are moistened.
4. Press into a pie plate and bake at 350F for 10 minutes.
5. Remove from oven and allow to cool.
6. Use as you would a graham cracker crust.
Title: Spekkoek (Thousand Layer Spice Cake)
Ingredients:
- 1/2 butter
- 1 sugar
- 10 eggs
- 1 salt
- 1 all-purpose flour
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 cardamom
- 1/4 clove
- 2 confectioners' sugar
Instructions:
1. Cream butter and sugar together with an electric mixer. Beat in egg yolks. In another bowl, using clean beaters, beat egg whites with salt until stiff. Fold into yolk mixture. Fold in flour.
2. Divide batter between two bowls. Add combined spices to one bowl; stir well.
3. Line the bottom of a buttered 9" round cake pan (or springform pan) with wax paper and butter the wax paper. Pour about 1/2 cup of the spice batter into the pan, spreading to form a thin layer. Place pan under a preheated broiler for 2 minutes, or until the layer is firm and very lightly browned. Spread 1/2 cup of the plain batter over the top and broil until firm. Repeat layering and broiling until all batter is used.
4. Let cake cool, then remove from pan. Sprinkle top with confectioners' sugar. Serve in thin slices with strong, hot coffee.
Title: Mom's Refrigerator Coconut Cake (Easy)
Ingredients:
- 1 eggs
- 3 water
- 1/3 sugar
- 1 1/3 milk
- 2 coconut
- 1
- 14
- 1
Instructions:
1. Prepare cake mix and bake in 9x13 pan.
2. Poke holes in cake.
3. On stove top, heat sugar, milk, 1/2 of the coconut until the sugar is melted. Pour over warm cake.
4. When the cake is cooled, frost with thawed whipped topping and the remaining coconut.
5. Refrigerate.
6. It tastes better if it is made 1-2 days ahead of time.
Title: Chocolate Puddle Cookies GF
Ingredients:
- 3 walnuts
- 4 powdered sugar
- 2/3 salt
- 1/2 vanilla
- 4
- 1
Instructions:
1. Preheat oven to 350.
2. Toast walnuts, cool, roughly chop.
3. In a large bowl, stir together sugar, cocoa, and salt.
4. Stir in nuts.
5. Stir in egg whites and vanilla until well combined.
6. Place 2 Tbls each on parchment lined cookie sheet, spread well apart.
7. Bake 13-15 minutes. They will spread, puff, crack, turn glossy, and then become matte in appearance.
8. Slide parchment paper onto wire racks and let cool.
Title: Honey Biscotti
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1/2 honey
- 2 eggs
- 1/2 vanilla
- 1/2 orange flower water
- 2 3/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 cinnamon
- 1/4 salt
- 2 orange zest
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
3. Using the paddle attachment of an electric mixer, cream the butter until light and creamy.
4. Beat in sugar and honey until smooth, then add eggs one at a time.
5. Add vanilla and orange flower water and mix to thoroughly combine.
6. Mix dry ingredients into the wet just until mixed.
7. The dough should be stiff at this point.
8. Stir in the orange zest and pistachios.
9. Divide dough in half.
10. On a prepared baking sheet lined with parchment paper, shape each half into a 12x3-inch log.
11. Bake in the preheated oven for 20-25 minutes, until golden.
12. Remove from the oven and transfer logs to a cutting board.
13. Reduce oven to 325°F
14. While still warm, Use a long serrated knife to cut each log diagonally into ½-inch slices.
15. If logs become cool and begins to crack when cut, rewarm in the oven for about 30 seconds until soft enough to slice easily.
16. Arrange the cut strips back on the baking sheet and bake for another 20 minutes, until dry, crisp and lightly colored. Remove from the oven and cool completely on wire racks, then store in an airtight container.
17. [Chefï¿½s Note: If you do not have access to orange flower water, feel free to substitute orange extract or use all vanilla extract. Biscotti will continue to crisp as they cool after the second baking, so be careful not to over bake. These cookies will keep for a few weeks stored in an airtight container; they also freeze nicely in an airtight plastic bag for a few months.].
Title: German Chocolate Cookies
Ingredients:
- 15 1/2 eggs
- 2 vanilla
- 1/2 chocolate chips
- 1
- 1/2
Instructions:
1. Mix cake mix with eggs, oil, and vanilla.
2. Add chocolate chips and/or peanut butter chips and chopped nuts.
3. Spoon on ungreased cookie sheet and bake at 350 for 8 to 10 minutes.
Title: Apple Snack Cake
Ingredients:
- 1 granulated sugar
- 1/2 butter
- 3 margarine
- 1 eggs
- 2 cinnamon
- 1 graham cracker crumbs
- 3/4 apple
- walnuts
- confectioners' sugar
Instructions:
1. Blend sugar, butter and eggs in a bowl with spoon.
2. Stir in graham crumbs, apple and walnuts and cinnamon, if used.
3. Spread batter in a greased 8X8 pan.
4. Bake at 350°F for 40-45 minutes or until firm to the touch.
5. Cool completely.
6. Dust with powdered sugar before serving.
Title: Kickin' Flourless Chocolate Cake
Ingredients:
- 12 butter
- 1/2 eggs
- 5 sugar
- 1 cinnamon
- 1/2 cayenne pepper
- 1 salt
- 1/4 powdered sugar
- 2 heavy cream
- 6
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Line the bottom of a 8 inch spring form pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray.
3. Melt the chocolate and the butter together in a double boiler, stir until smooth.
4. Add the cinnamon, pepper and salt to the chocolate sauce and taste. Adjust the level of heat if needed.
5. Whisk together the eggs and the sugar in a large bowl.
6. Slowly add the the chocolate sauce in small portions to the egg mixture, continue whisking until all of the sauce is combined.
7. Pour into the springform pan and bake for 30 minutes or until a toothpick comes out clean. Let cool completely on a wire rack (the middle will settle slightly).
8. Remove sides of springform pan and while holding the cake at an angle, dust the edges with powdered sugar.
9. Ganache: Bring cream to a gentle boil, remove from heat and stir in the remaining chocolate and stir until blended smooth.
10. Pour the ganache on top of the sunken cake and carefully spread to the edges.
11. Let cool or refrigerate until ganache is set.
Title: Apple & Cinnamon Cake
Ingredients:
- 1 1/2 butter
- 1 1/2 icing sugar
- 1 1/2 cake flour
- 4 baking powder
- 2 ground cinnamon
- 6 eggs
- 4 apples
- 4 icing sugar
- 1/2 butter
- 1/2 - 1 pure vanilla extract
- 1/4 - 1/2 cream cheese
- 1 walnuts
- 1/4 dried cranberries
- 1/4
Instructions:
1. Preheat oven to 325°F Spray two nine inch round cake pans with nonstick baking spray.
2. Beat together butter and icing sugar at med-high speed until smooth.
3. In a medium bowl, sift together flour, baking powder and cinnamon. Add to butter mixture, and mix at low speed until combined and smooth.
4. Beat eggs and put into medium bowl. Add grated apple: fold in butter mixture.
5. Divide batter between prepared cake pans and bake for 40 minutes, or until a wooden toothpick inserted near center comes out clean.
6. Cool cakes in pans for 15 minutes. Transfer cakes to wire racks to cool completely.
7. Vanilla Icing:
8. Mix together butter, icing sugar and vanilla at medium speed. If using cream cheese, add at this time as well.
9. Reduce mixer speed to low and add cream, 1 Tbsp at a time until a creamy, spreadable consistency is reached.
10. To assemble cake, place one cake layer on a pretty cake plate and spread half of the Vanilla icing over top; top with second cak elayer and spread remaining icing over top. Garnish with chopped walnuts and dried cranberries.
Title: Jam Jams
Ingredients:
- 1 butter
- 1/4 margarine
- 1/4 brown sugar
- 1/2 granulated sugar
- 2 corn syrup
- 1 eggs
- 3 vanilla
- 1/2 all-purpose flour
- 1/2 baking powder
- salt
- strawberries
Instructions:
1. Cream butter and both sugars well.
2. Beat in corn syrup, eggs, and vanilla.
3. Mix in flour, baking powder and salt.
4. Roll 1/8 inch thick on lightly floured surface.
5. Cut in 2 3/4 inch circles.
6. Arrange on greased cookie sheet.
7. Bake in 350 degree F.
8. oven for 8-10 minutes.
9. Sandwich together with choice of jam.
10. Store in covered container.
11. The next day they will be soft.
12. Makes about 20.
13. *If dough seems sticky, chill for 30 minutes.
Title: Banana Crumble
Ingredients:
- 8 all-purpose flour
- 4 brown sugar
- 4 salted butter
- 1 cinnamon
- 12 -15 nutmeg
- 1/4 bananas
- 1/4 light corn syrup
- 1/4 dark rum
- 1 cinnamon
Instructions:
1. Preheat oven at 350F.
2. For the crumble, combine flour, sugar, cinnamon or nutmeg (if desired) in a large mixing bowl.
3. Cut butter into small cubes, and rub the cubes into the flour, until the flour mixture resembles crumbs.
4. Do not over do it.
5. Chill in the refrigerator while starting on your filling.
6. For the filling, cut the ripe bananas into large chunks and place in an 8" pie pan or pyrex dish.
7. Pour the light corn syrup, banana liquer and dark rum over the bananas.
8. Sprinkle in the ground cinnamon and mix all the ingredients well.
9. Top with the crumble mixture covering the whole pie pan, and press down.
10. Bake in the oven for 35- 45 minutes, until the crust turns golden brown, and the juices bubble from the sides.
Title: Linda's Five Flavor Pound Cake With Julie's Fruit
Ingredients:
- 5 eggs
- 1 1/2 butter
- 1/2 sugar
- 3 baking powder
- 1/2 flour
- 3 milk
- 1 vanilla flavoring
- 1 sugar
- 1 water
- 1 vanilla flavoring
- 1 mandarin oranges
- 1 chunk pineapple
- 1 bananas
- 1 strawberry
- 1/2
- 1
- 3
- 1/2
Instructions:
1. For Linda's Cake:.
2. Preheat oven to 350 degrees.
3. Mix sugar, butter,and oil together.
4. Add eggs and mix well.
5. Sift together dry ingredients and add to the cream mixture.
6. Add milk and 1 tsp of each of the Five flavorings.
7. Bake in a greased and floured tube pan at 350 degrees for one and half hours.
8. Cool 10 minutes in the pan.
9. Remove cake from pan.
10. For the Glaze:.
11. Combine all the glaze ingredients in a saucepan.
12. Bring to a boil and continue until sugar is disolved.
13. Place cake on pretty serving dish and pour glaze over.
14. For Julie's Fruit:.
15. Combine the pie filling, oranges, pineapple, bananas and 1/2 pint of strawberries.
16. Put in a pretty bowl.
17. To Serve:.
18. Slice Pound Cake and place a slice on plate with Julie's Fruit on top.
19. And Enjoy!
Title: Fresh Apple Cake
Ingredients:
- 4 golden delicious apples
- 2 sugar
- 1/2 white raisins
- 1 walnuts
- 1 eggs
- 2 vanilla
- 2 flour
- 2 baking soda
- 2 salt
- 1 cinnamon
- 2
Instructions:
1. In large bowl add sugar and apples, mix.
2. Add oil, raisins, walnuts and mix.
3. Add eggs and vanilla and mix.
4. Add flour, baking soda, salt, cinnamon and mix until all ingredients are incorporated.
5. Bake in greased and floured 9 x 13 pan at 325 degrees for one hour.
Title: Pears and Pineapple Poached in Amaretto (Crock Pot)
Ingredients:
- 4 pineapple chunks
- 2 brown sugar
- 1/2 Amaretto
- 3/4 vanilla bean
Instructions:
1. Combine all ingredients in the crock pot. Stir carefully to avoid breaking up the fruit.
2. Cover and cook on preferred setting: Low for 3 hours or High for 1.5 hours.
Title: Easy Berry and Chocolate Mousse
Ingredients:
- 2 blueberries
- 2 raspberries
- 1 blackberry
- 1 milk
- 1 Cool Whip
- 2
Instructions:
1. Finely chop all berries in food processor, but set aside enough berries to.
2. Put on top of each bowlful of mousse (each kind of berry will be on every mousse).
3. Next put broken up bar of dark chocolate in a bowl in the microwave for 30 seconds at a time (until almost all melted).
4. Add the tbsp of milk if too thick.
5. Put the thawed Cool Whip in a bowl & FOLD in mixed berries.
6. Now FOLD in dark chocolate slowly until combined with the mousse.
7. Fill about 6-8 ramekins OR small bowls with mousse.
8. Melt chocolate chips in microwave for 30 seconds at a time until melted.
9. Spoon melted chocolate chips onto mousse until the top if pretty much covered.
10. Add one blueberry, blackberry, and raspberry to each bowl of mousse while chocolate is still semi-melted.
11. Chill in fridge for at least 1 hour.
12. Serve.
Title: Peach and Apple Cobbler
Ingredients:
- 4 apples
- 4 sugar
- 2/3 brown sugar
- 2/3 flour
- 2 ground cinnamon
- 1/2 ground nutmeg
- 1/4 butter
- 3 butter
- 4
- 2
- 1
Instructions:
1. Toss fruit with combined sugars, flour and spices and spoon into slow cooker.
2. Cover and cook on high until fruit is tender, about 2 hours.
3. Arrange biscuit halves, cut side down, on fruit during last 30 minutes of cooking.
4. Dot with cold butter.
5. Brush biscuits lightly with butter and sprinkle with cinnamon sugar. Serve warm.
Title: Coconut Chocolate Chip Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 2 baking powder
- 1 1/2 butter
- 1 dark brown sugar
- 1 granulated sugar
- 3/4 granulated sugar
- 2 salt
- 1/2 eggs
- 2 vanilla extract
- 2 cider vinegar
- 1/2 chocolate chips
- 2
Instructions:
1. Preheat oven to 300°F.
2. Toast the coconut in oven till golden brown.
3. Sift together the dry ingredients (flour and baking powder.
4. Cream the butter, sugar, salt, and coconut (mix on high speed in stand mixer, till light and airy).
5. Incorporate the eggs, one at a time.
6. Add the vanilla and vinegar.
7. Incorporate the chocolate chips.
8. If possible, cover the dough, and let it rest for two hours.
9. Scoop the dough onto cookie sheets lined with parchment paper.
10. Bake until brown, and somewhat crisp, about 12 minutes.
11. Let cool and enjoy!
Title: Caramel-Apple Walnut Cake
Ingredients:
- 1/2 walnuts
- 1 salt
- 1/3 heavy cream
- 3 sugar
- 1 butter
- 1/2 ground cinnamon
- 1/2 baking powder
- 1 3/4 salt
- 1/2 vanilla extract
- 1 eggs
- 2 sour cream
- 1/2 yogurt
- 2 unbleached all-purpose flour
- 2 apples
- 2 sugar
- 1 vanilla extract
Instructions:
1. Preheat the oven to 350 degrees. Lightly grease a 9" round cake pan at least 2" deep; or a 9" springform pan.
2. Spread the walnuts in a single layer in an ungreased pan, and bake them for 8 to 10 minutes, until they're a light golden brown. Remove them from the oven, and sprinkle very lightly with salt. Set them aside.
3. Beat together the sugar, butter, cinnamon, baking powder, salt and vanilla till smooth.
4. Add the eggs. Beat till thoroughly combined.
5. Stir in the sour cream or yogurt alternately with the flour, using the low speed of your mixer. The batter will be stiff.
6. Spoon the batter into the prepared pan, smoothing the top with a spatula as best you can.
7. Toss the apple wedges with the sugar and vanilla till apples are thoroughly coated.
8. Arrange the apples atop the cake, pushing them into the stiff batter gently so they're partially submerged.
9. Bake the cake for 65 minutes, till it's golden brown on top and a toothpick or cake tester inserted into the center comes out clean.
10. Remove the cake from the oven, and turn it out onto a rack, apple-side up.
11. Place the caramel and cream in a microwave-safe bowl, and heat till the cream is showing bubbles, and the caramel is soft.
12. Stir the caramel and cream till smooth.
13. Spoon the caramel over the cake, dripping it down into the crevices around the apples.
14. Scatter the walnuts on top. Serve warm, or at room temperature.
Title: Baked Rhubarb
Ingredients:
- 3 rhubarb
- 1 honey
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray a glass baking dish with non-stick spray like Pam, and set aside.
3. In a saucepan, combine rhubarb and honey and simmer until rhubarb is tender, about 10 minutes.
4. Beat egg whites until stiff.
5. In the baking dish, fold together half of beaten egg whites and the rhubarb/honey mixture.
6. Spoon remaining egg whites over top.
7. Bake for 15 minutes, or until lightly browned.
Title: Low-Fat Brownies
Ingredients:
- 1/2 flour
- 1/2 baking powder
- 2 cocoa powder
- 1 warm water
- 1 vanilla
- 1/2 instant espresso powder
- 2 butter
- 3 sugar
- 1/2 salt
- 1/8 egg
- 1
Instructions:
1. Set oven to 350 degrees (adjust oven rack to middle position).
2. Line an 8-inch square metal baking pan with parchment paper or foil, then spray lightly with cooking spray.
3. In a small bowl whisk together flour and baking powder; set aside.
4. In another bowl whisk cocoa powder, water, vanilla and espresso powder; set aside.
5. In a medium microwave-safe bowl microwave the butter and chopped chocolate together on 50% power until melted (about 1 minute); whisk until the mixture is smooth, then add in sugar and salt and whisk until completely combined.
6. Add in the cocoa mixture and then the egg; whisk until combined.
7. Stir in the flour mixture until JUST incorporated (do not overmix!).
8. Pour the batter into prepared baking pan and smooth out on top.
9. Bake for about 20-25 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs attached (rotate the pan about halfway through baking, do not overbake the brownies).
Title: Nena's Pink Gunk
Ingredients:
- 8 cream cheese
- 1 cherry pie filling
- 1 crushed pineapple
- 1 pecans
- 1/2 Cool Whip
- 1/2
- 16
Instructions:
1. Blend cream cheese, lemon and condensed milk together till smooth.
2. Add the rest of ingredients with the whip cream at the end.
3. Mix well and serve.
4. (If you want to make it in a pie form, add a packet of Knox unflavored gelatin when you first blend cheese and milk together. You can use the Oreo or graham cracker pie shells. Store in refrigerator for about 1/2 hour before serving).
Title: Himmelfudder
Ingredients:
- 2 eggs
- 1 sugar
- 2 flour
- 1 baking powder
- 1 dates
- 1 pecans
- 4 oranges
- 2 Philadelphia Cream Cheese
- 1 evaporated milk
- 1
- 6
- 1/3
Instructions:
1. Crust: Mix all ingredients together well and press into 13 x 9 baking dish. Bake at 300 degrees for 30 minutes or til golden brown. Let cool and then crumble crust onto a tray or sheet cake pan.
2. Place cubed oranges evenly over crust. Sprinkle almonds evenly over oranges. Then sprinkle chocolate morsels and butterscotch morsels over almonds. Set aside.
3. Place sauce ingredients in med. saucepan and bring to a boil. Cook about 2 minutes stirring constantly until mixture thickens & bubbles. Pour over morsels. If desired sprinkle on more chopped almonds. Cover and refridgerate at least 3 hours.
4. Just before serving slice 5 bananas evenly over top. Cover with a 12 oz. tub of Cool Whip. Garnish with chopped maraschino cherries and drizzle with Hersheys chocolate syrup. Cut into squares.
Title: Gourmet Caramel Corn
Ingredients:
- 7 brown sugar
- 2 granulated sugar
- 1 margarine
- 1 salt
- 1 white corn syrup
- 1 vanilla
- 1/2 baking soda
- 1
Instructions:
1. Place popped corn and nuts in a very large container.
2. In a saucepan combine sugars, margarine, salt, and corn syrup. Bring to a boil and boil on medium heat for five minutes, stirring occasionally, be careful not to burn. Remove from heat and stir in flavorings. Add baking soda. Stir quickly. Pour over popcorn and nuts and mix well, coating the popcorn.
3. Spread popcorn in large flat pans such as jelly roll pans. Bake in a 250 degree oven for one hour. Stir every 15 minutes. Remove from oven after one hour and stir as mixture cools, breaking up any large clumps of popcorn.