lumicero/recipes-ing2inst huggingface dataset:
Title: Diabetic Cream Puff Filling
Ingredients:
- 1 sugar free fat free French vanilla pudding and pie filling mix
- 1 1/2 milk
- 1/2 vanilla extract
Instructions:
1. Prepare the pudding with the milk; cover and chill.
2. While the pudding chills, whip the cream with a few drops of vanilla extract. Fold into the pudding.
3. Place back into the refrigerator if not using immediately.
4. VARIATIONS:
5. Pineapple cream: fold in 1/2 cup drained crushed pineapple.
6. Butterscotch cream: sub butterscotch pudding for the vanilla.
7. Lemon creme: sub lemon pudding for the vanilla.
8. Chocolate cream: sub chocolate pudding for the vanilla.
9. White Chocolate: sub in white chocolate pudding for vanilla.
10. Cheesecake: sub in cheesecake pudding for vanilla.
Title: Best Ever Ginger Cookies
Ingredients:
- 1 brown sugar
- 3/4 butter
- 1/4 molasses
- 1 egg
- 2 flour
- 2 baking soda
- 1/2 salt
- 2 ginger
- 2 cinnamon
- 1 ground cloves
Instructions:
1. Cream together brown sugar, butter, and molasses. Beat in the egg.
2. In a separate bowl sift together flour, baking soda, salt, ginger, cinnamon, and cloves.
3. Add flour mixture to brown sugar mixture and mix thoroughly. Roll into balls, dip in white sugar.
4. Bake at 375 degrees for 8-10 minutes on an ungreased cookie sheet.
Title: State Fair Churros
Ingredients:
- 1 olive oil
- 1/2 water
- 1/4 margarine
- 1 butter
- 3 salt
- 1/4 all-purpose flour
- 1/4 eggs
- sugar
- ground cinnamon
Instructions:
1. Prepare to fry churros by heating the oil in a pan (1- 1 1/2") to 360°F To make churro dough, heat water, margarine, and salt to rolling boil in 3 quart saucepan; stir in flour.
2. Stir vigorously over low heat until mixture forms a ball (about 1 min); remove from heat.
3. Beat eggs all at once; continue beating until smooth and add to saucepan while stirring mixture.
4. Spoon mixture into a cake decorator tube with a large star tip.
5. Squeeze 4" strips of dough into hot oil.
6. Fry 3 or 4 strips at a time until golden brown, turning once every 2 minutes on each side.
7. Drain on paper towels.
8. Mix sugar and cinnamon; roll churros in sugar or dump it on the pile.
Title: Big Batch Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 butter
- 2 2/3 brown sugar
- 2 2/3 white sugar
- 1 vanilla
- 5 eggs
- 4 1/2 flour
- 1 baking soda
- 1 baking powder
- 4 1/2 oatmeal
- 2 chocolate chips
Instructions:
1. Pre heat oven to 350.
2. Beat butter, sugars, vanill and eggs until they are very, creamy and fluffy.
3. Add remaining ingredients slowly, mixing well after each addition.
4. Bake on ungreased cooky sheets for 8-10 minutes. Depending on how you like them, I take them out before they look done, they will puff in the oven but as they cool they flatten and will be more done. Cool slightly on the pan before moving to a wire rack. (2-3 minutes usually does it, too soon and they fall apart too long they cet stuck to the pan).
5. Don't put them too close together, as thick as the batter is, they still spread out alot.
Title: Oatmeal Apple Crisp
Ingredients:
- 12 apples
- 1 cinnamon
- 1 1/2 cornstarch
- 1 1/2 cold water
- 1 1/2 sugar
- 4 flour
- 1 brown sugar
- 1 oatmeal
- 3/4 butter
Instructions:
1. Preheat oven to 350 degrees.
2. Spray at 9 x 13-inch baking dish with non-stick spray.
3. Peel apples and slice into wedges and sprinkle with cinnamon.
4. In sauce pan combine cornstarch, cold water and sugar. Heat on medium high heat to a boil stirring continually. Mixture will become a thick syrup. Remove from heat.
5. Mix flour, brown sugar, oatmeal and butter together by hand. Press half of mixture into the bottom of the prepared pan. Place apples evenly on top. Pour syrup over apples. Then top with remaining oatmeal mixture to make crumbs.
6. Bake for 50 minutes.
Title: Raspberry Spritz Cookies
Ingredients:
- 1/2 butter
- 1/4 shortening
- 3/4 sugar
- 1 1/2 vanilla
- 2 egg
- 2 flour
- 1 baking powder
- 2 1/4 salt
- 1/4
Instructions:
1. Beat butter and shortening with mixer at high speed.
2. Add sugar gradually and cream for 5 minutes until light and fluffy.
3. Add raspberry extract, vanilla, raspberry jam and egg.
4. Sift flour, baking powder and salt together and add to creamed mixture, 1/3 cup at a time.
5. Batter will be stiff.
6. Chill dough 60 minutes.
7. Force through cookie press onto ungreased cookie sheets.
8. Put dab of jam in center of cookie.
9. Bake in 375 degree oven 7-8 minutes.
10. Do not overcook.
Title: Pfeffernuesse Cookies
Ingredients:
- 3/4 molasses
- 1/2 sugar
- 1/2 butter
- 2 eggs
- 4 flour
- 1 1/2 ground cinnamon
- 1 1/4 baking soda
- 1/2 ground nutmeg
- 1/4 ground ginger
- 1/4 ground cloves
- 1/4 black pepper
- 1/4 powdered sugar
Instructions:
1. Combine molasses, sugar and butter in a saucepan. Cook until just melted, then set aside to cool.
2. Stir in eggs one at a time, beating well after each. Add half of flour, cinnamon, baking soda, nutmeg, ginger and cloves. When completely combined, stir in remaining flour. Cover and refrigerate for 1 hour.
3. After dough has chilled, preheat oven to 375°F.
4. Shape into 1-inch balls and place 1 inch apart on an ungreased baking sheet. Bake 7 minutes or until edges are lightly browned. Transfer to wire rack. Sprinkle with powdered sugar to decorate.
Title: Caramel Chocolate Trifle Recipe
Ingredients:
- 1 instant chocolate pudding mix
- 2
- 1
Instructions:
1. Prepare and bake cake according to package directions for an 8-in. square baking pan.
2. Cool on a wire rack.
3. Prepare pudding according to package directions.
4. Cut cake into 1-1/2-in. cubes; place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps.
5. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers.
6. Cover and refrigerate until serving.
Title: Heavenly Shortcakes
Ingredients:
- 2 strawberries
- 1 raspberries
- 1 blueberries
- 1/3 sugar
- 1/4
- 6
- 1 1/2
Instructions:
1. Wash fruit.
2. Hule out centers of strawberries and slice.
3. Place berries, sugar and liquer in a medium mixing bowl.
4. Let stand for one hour.
5. Place one shortcake on a dessert plate with a scoop of sorbet topped with fruit mixture.
Title: Strawberry Fudge Torte
Ingredients:
- 1 strawberry cream cheese
- 1 lemon juice
- 1/2 confectioners' sugar
- 2 fresh strawberries
- 1/8
- 2
- 1
- 1 1/2
- 1/4
Instructions:
1. Let dough stand at room temperature for 5-10 minutes to soften.
2. Press into an ungreased 9-in. springform pan.
3. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack.
4. In a small mixing bowl, beat the yogurt, cream cheese, lemon juice and extract until smooth.
5. Beat in confectioners' sugar; fold in whipped topping.
6. Remove sides of springform pan; place crust on a serving plate. Spread 3/4 cup fudge topping over crust to within 1/2 inches of edges; top with cream cheese mixture.
7. Arrange strawberries on top; sprinkle with almonds. Refrigerate for 1 hour or until set.
8. Drizzle with remaining fudge topping. Serve immediately.
Title: Chocolate Malted Bread Pudding
Ingredients:
- 1 2% low-fat milk
- 1/4 cream cheese
- 3 egg
- 2
- 1
- 1/2
- 2
- 1
- 2
Instructions:
1. Place the bread cubes in two 8-oz. ramekins coated with nonstick cooking spray; sprinkle with malted milk balls, chocolate chips and almonds. Drizzle with chocolate syrup.
2. In a blender or food processor, combine the milk, cream cheese, egg and malted milk powder; cover and process until smooth. Pour over bread cube mixture. Let stand for 15 minutes.
3. Bake at 325° for 25-30 minutes or until mixture reaches 160°. Cool for 10 minutes before serving. Dollop with whipped cream if desired.
Title: Strawberries and Cream With Apricot-Almond Cookies
Ingredients:
- 1 flour
- 1/8 salt
- 2 cream cheese
- 3 1/2 butter
- 2 sugar
- 1/8 sugar
- 2 ground cinnamon
- 3/4 fresh strawberries
- 2 1/2 frozen strawberries
- 1/4 heavy cream
- 1 sugar
- 1/2
- 1
Instructions:
1. TO PREPARE COOKIE DOUGH:.
2. In small mixing bowl stir flour and salt together.
3. In large mixing bowl, beat the cream cheese, butter, sugar, and almond extract at high speed until fluffy, about 2 minutes. Gradually, mix in flour.
4. On lightly floured surface, knead dough 2-3 minutes to smooth out. Pat dough into 1" thick square, wrap completely in plastic wrap and chill thoroughly, several hours or overnight.
5. Preheat oven to 350ºF with rack positioned in the middle of the oven.
6. Oil or spray a cookie sheet and set aside.
7. On lightly floured surface, roll out dough to 10" square. Using two spatulas, transfer to cookie sheet.
8. Prick the entire surface of the dough with a fork.
9. TO MAKE THE COOKIE TOPPING:.
10. In small bowl, mix sugar, cinnamon and almonds. Set aside.
11. Spread dough with 1-1/2 tablespoons of the jam about 1/4" from the edges.
12. Sprinkle jam-covered dough with sugar, cinnamon and almond mixture evenly.
13. Bake until golden, about 20 minutes. Place pan on rack until the square is firm enough to be easily moved. Transfer to rack and cool completely.
14. Once cooled, spread the square with remaining jam. Trim off edges.
15. Cut square into 9 small square each 3"x3".
16. Eat one square.
17. TO ASSEMBLE:.
18. Place one cookie square on dessert plate, almond-side facing up.
19. Sweeten whipped cream by mixing in sugar.
20. Spread a small dollop of whipped cream on top of cookie.
21. Spoon strawberries over whipped cream.
22. Top with another dollop of whipped cream.
23. Cover with another cookie square, almond-side facing up.
24. Place a berry half on top to garnish, if desired.
Title: Pumpkin Bars With Cream Cheese Frosting
Ingredients:
- 2 sugar
- 16 pumpkin
- 2 Bisquick
- 1/2 raisins
- 1/2 eggs
- 4 cinnamon
- 2 cream cheese
- 3 butter
- 1/3 powdered sugar
- 2 milk
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease Jelly roll pan.
3. Beat sugar, oil, pumpkin and eggs on medium speed in mixer for 1 minute.
4. Stir in Bisquick, cinnamon and raisins.
5. Pour into prepared pan.
6. Bake until tooothpick inserted in center comes out clean, about 25-30 minutes.
7. Cool, frost, and cut into bars.
8. Cream cheese frosting: Beat cream cheese, butter, milk and vanilla until creamy.
9. Stir in powdered sugar.
Title: Cornflake Cookies
Ingredients:
- 6 light margarine
- 2 1/2 coconut
- 1 skim milk
- 2 vanilla essence
- 2 self raising flour
- 2
- 1/2
- 1
Instructions:
1. Preheat oven 180-200°C.
2. Cream margarine and sugar.
3. Add egg white and beat.
4. Fold in flour, milk & coconut mix together.
5. Fold in cornflakes - mix gently till combined.
6. Place spoonfuls on tray sprayed with cooking spray.
7. Bake in oven for 20 minutes (or until golden brown).
8. Cool on wire rack.
9. Makes 25 - 30 small cookies.
Title: Glossy Chocolate Glaze
Ingredients:
- 1 corn syrup
- 1 sugar
- 1 butter
- 1 vanilla
- 1
Instructions:
1. In a heavy-bottomed saucepan mix together the whipping cream and corn syrup.
2. In a bowl sift together the sugar and cocoa powder then add to the cream mixture in the saucepan; stir to combine.
3. Add in the butter then warm over very low heat; stirring occasioanlly until the butter is melted and mixed in with the other ingredients.
4. Remove from heat and stir in vanilla.
5. The glaze with thicken as it cools.
Title: Grain-Free Nut Bars
Ingredients:
- 1/2 almond butter
- 1/4 honey
- 1 vanilla
- 2 coconut oil
- 5 dates
- 1 pecans
- 1/2 sunflower seeds
- 1/2 unsweetened coconut
- 1/2 dried cranberries
- 1/4
Instructions:
1. Combine first four ingredients in a saucepan over low heat. Remove from heat. Place all remaining ingredients EXCLUDING coconut and dried cranberries in a food processor. Process mixture until it resembles coarse sand.
2. Place all ingredients together in a bowl and stir well. Pour mixture in a lined baking pan and refrigerate until set. Once set, cut into squares.
Title: Original Strawberry Shortcake Recipe
Ingredients:
- 2 all-purpose flour
- 1/4 sugar
- 1 baking powder
- 1/4 salt
- 1/3 butter
- 1 egg
- 3/4 butter
- 1 turbinado sugar
- 2 strawberries
- 2 sugar
- 1/4 heavy cream
- 1 vanilla
- 1 sugar
- 2 -4
Instructions:
1. For the shortcake:.
2. Preheat the oven to 375 degrees.
3. Combine the flour, sugar, baking powder, and salt in a medium bowl.
4. Cut the butter into the dry ingredients with a pastry blender.
5. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together.
6. (Three Ways to Make Shortcakes. 1-Make them as drop biscuits. The dough must be moist enough to drop from a spoon and pat into a flat disc. Add more milk as needed to get the desired consistency. 2-Make them as cut-out biscuits. The dough must be slightly firm to cut into shapes on the counter. Sprinkle a little flour on the counter or add flour to the dough if needed. Don’t add so much flour that the dough is firm like sugar cookie dough. Pat the soft dough out on the counter and cut into three–inch discs. If the dough is wet and the shape is a little ragged, it’s perfect. 3-Make one large shortcake. Spread the dough into an eight-inch cake pan or nine-inch pie pan. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean.).
7. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.
8. Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
9. For the strawberries: Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat.
10. For the whipped cream: Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.
11. To serve: Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.
Title: Brownie Pudding
Ingredients:
- 1 flour
- 3/4 sugar
- 2 baking powder
- 2 salt
- 1/2 milk
- 1/2 vanilla
- 2 walnuts
- 1 brown sugar
- 3/4 boiling water
- 3/4
- 1/4
- 1 3/4
Instructions:
1. Preheat the oven to 350 degrees.
2. In a medium mixing bowl, stir together the dry ingredients (flour, sugar, 2 T. cocoa, baking powder, and salt). Add the milk, oil, and vanilla and mix until smooth. Stir in the walnuts, if desired. Transfer the batter to a 9x9 baking pan (or roughly equivalent sized pan).
3. Combine the brown sugar and 1/4 cup cocoa. Stir in the boiling water. Pour evenly over the batter. Bake about 30 minutes or until a wooden toothpick inserted near the center of the cake comes out clean. Serve warm.
Title: Pecan Bread Pudding
Ingredients:
- 2 half-and-half
- 1 1/2 brown sugar
- 3 eggs
- 1 vanilla
- 1/2 nutmeg
- 1/4 salt
- 1 pecans
- 4 butter
- 4
Instructions:
1. Grease an 8"x8" baking pan with 1 tablespoon of butter. In a large mixing bowl mixing bowl, beat the eggs and add the half and half, and 1 cup of the brown sugar. Stir in the salt and nutmeg. Add the bread cubes and 1/2 cup of the pecan, and allow to sit for 20-30 minutes until the bread is completely soaked with the custard.
2. Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces.
3. Bake in a pre-heated 350 F oven for 30-40 mins, or until set and golden brown on top.
4. This is great served warm with ice cream or a custard sauce. I like it cold for breakfast too!
Title: Toasted Walnut and Frosted Flakes Garnish or Pie Crust
Ingredients:
- 1/4 walnuts
- 2
Instructions:
1. Put ingredients into a coffee grinder and grind till fine.
2. Or X`s the recipe and use it for a pie crust!
3. If so use a food processor.
Title: Apple-Pecan Crisp (Crock Pot)
Ingredients:
- 5 granny smith apples
- 2 lemon juice
- 3/4 flour
- 3/4 dark brown sugar
- 1 cinnamon
- 1/8 salt
- 1/2 butter
- 3/4 pecans
- vanilla ice cream
Instructions:
1. Place apples in a lightly greased 6-quart slow cooker; drizzle with lemon juice, and toss to coat. (the apples can be cut ahead of time and covered in water).
2. Combine flour and next 3 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender or two forks until mixture resembles coarse meal. (this can be made ahead of time and chilled).
3. Sprinkle half of the mixture over apples, making sure that each slice is coated, then top with the remaining topping.
4. Cover and cook on HIGH 1-1/2 - 2 hours or until apples are tender. Let sit for 15 - 30 minutes to cool slightly. Sprinkle with pecans.
5. Serve warm with ice cream.
6. Note: I cooked the toasted pecans with the apples and I quite enjoyed them that way.
Title: Sweet Rice Pudding Brulee
Ingredients:
- 2 risotto rice
- 1/2 heavy cream
- 1/4 vanilla extract
- 4
- 1
- 1/4
Instructions:
1. Preheat oven to 350.
2. Pour milk into a saucepan and bring to a boil. Add rice and reduce heat to medium, cook for 15 minutes stirring occassionally or until rice is soft and roughly 1/3 milk remains.
3. Take saucepan off heat and add sugar.
4. In a bowl, mix egg yolks, cream and vanilla. Using a fork mix till smooth then add to rice mixture.
5. Place 6 ovenproof ramekins into a roasting pan, divide the rice and custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.
6. Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.
7. Leave dishes to cool in the water for 40-50 minutes, the remove.
8. Sprinkle tops with sugar and caramelize using a blow torch. Serve withing 20-30 minutes.
Title: Strawberry Filling (For Cakes and Cake Rolls)
Ingredients:
- 4 strawberries
- 3 strawberry Jell-O gelatin dessert
- 2 -3 cornstarch
- 1/2 sugar
- 2
Instructions:
1. add everything into a sauce pan and cook until it boils, stirring constantly.
2. Continue to cook and stir until everything is dissolved and starts to thicken approximately 5 mintures.
3. Cool in refrigerator until thick and set.
4. prep time does not include time in the refrigerator.
5. I have never tried this, but I think you could fold in 1 1/2 cups of whipped heavy cream to make a frosting.
6. I also wonder how this would work in a pie -- if anyone is brave enough let me know how that works. ;-p.
Title: Better Than Sex Cake
Ingredients:
- 1/2 butter
- 1 all-purpose flour
- 1/4 sugar
- 2 cream cheese
- 1/2 confectioners' sugar
- 1 Cool Whip
- 1 instant chocolate pudding mix
- 3 milk
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a bowl combine butter, flour and sugar and mix to a fine crumb consistency.
3. Press into a 9 inch springform pan and bake for 25 minutes.
4. Remove from oven and set side to cool.
5. In a large mixer bowl combine cream cheese, confectioner's sugar and Cool Whip.
6. Beat until smooth.
7. Pour into cooled shell.
8. Beat together milk and instant pudding until thick then pour over cream cheese mixture. Whip cream and pour over chocolate. - - - - - - - - - - - - - - - - - - Serving Ideas : .Refrigerate and let chill for 12 hours before serving.
Title: Homemade Segar Cheese
Ingredients:
- 2 eggs
- 4 sugar
- 6 sour cream
- 2 salt
- 2
Instructions:
1. Scald the milk at 165º, add eggs, sugar, sour cream and salt.
2. Cook to 200º.
3. When the mixture separates into cheese use a holey spoon to skim the cheese into a heart shaped perforated mold.
4. Drain off the liquid and refrigerate until set.
5. Unmold and serve with molasses or jam.
Title: Boiled Chocolate Cake
Ingredients:
- 1/2 sugar
- 1/2 water
- 60 butter
- 1/2 bicarbonate of soda
- 1 self raising flour
- 1 egg
- 1
Instructions:
1. Preheat oven to 180 degrees c.
2. Place sugar, water, butter, bicarb soda& cocoa in a saucepan& bring to the boil.
3. Once boiling, time for 2 minutes, then remove from heat.
4. Grease& line base of a loaf pan.
5. Once chocolate mixture has cooled, add the flour& egg.
6. Mix well until smooth.
7. Place in pan& cook in oven for 35 minutes.
Title: Cocoa Ricotta
Ingredients:
- 1/2 low-fat ricotta cheese
- 1 -2 cocoa powder
- 1/2 water
- 1 -2 sugar substitute
Instructions:
1. Place water and cocoa in a microwaveable bowl- microwave until cocoa melts.
2. Add ricotta cheese, and sugar substitute, mix.
3. Microwave until slightly warm.
Title: Koulourakia Kanelas (Greek Cinnamon Biscuits)
Ingredients:
- 4 eggs
- 1 sugar
- 1 1/4 flour
- 10 cinnamon
- 3 ground cloves
- 1 butter
- 6 milk
- 8 water
- 2
- 1
- 2
Instructions:
1. Beat the eggs the sugar until light and fluffy, about 5-6 minutes.
2. Sift flour and spices into a large bowl. Make a well in the centre and add butter and rub into flour with your hands. Add the milk, into which you've already dissolved the baking ammonia, and the egg mixture. Knead well until a soft and pliable dough forms.
3. Shape the koulourakia as you wish. It is traditional to make 'S' shapes, snails and braids here. Place on a greased cookie sheet, or parchment or silpat and brush with egg-white wash.
4. Bake in a preheated 350F (170C) oven for 20-25 minutes. Store in an air-tight container.
Title: Butter Rum Pound Cake
Ingredients:
- 1 1/2 flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 sugar
- 1/2 stevia
- 1/2 butter
- 1/2 Egg Beaters egg substitute
- 1/2 spiced rum
- 1 powdered sugar
- 1 1/2 spiced rum
Instructions:
1. Preheat oven to 350°F.
2. Coat an 8 X 4 inch loaf pan with cooking spray.
3. Combine 1 1/2 cups flour, baking powder, baking soda, and salt; stirring with a whisk until blended.
4. Place granulated sugar and better in a large bowl; beat with a mixer at medium speed until well blended. Add Egg Beaters, beating well. Add flour mixture and 1/2 cup rum alternately with sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350 F for 50 minutes or until a wooden tooth pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Run a knife around edges of pan; remove cake from pan. Cool completely on wire rack.
5. To prepare glaze, combine powdered sugar and 1 1/2 tablespoons spiced rum, stirring until smooth. Drizzle glaze over the cake.
Title: Easy Strawberry Cheesecake Trifle
Ingredients:
- 2 fresh strawberries
- 1/2 sugar
- 2 cream cheese
- 3 Cool Whip
- 3 strawberry
- 10 3/4
Instructions:
1. In a bowl, toss strawberries with sugar; set aside.
2. In a mixing bowl beat cream cheese and orange juice until smooth.
3. Fold in Cool Whip. Set aside.
4. Cut pound cake into 1/2 inch cubes.
5. Drain strawberries, reserving juice.
6. Gently toss cake cubes with reserved juice.
7. Place half of the cake cubes in a 4 quart trifle dish or clear serving bowl.
8. Top with a third of the cream cheese mixture and half of the strawberries.
9. Repeat layers.
10. Top with remaining cream cheese mixture.
11. Garnish with strawberries, cut into fans.
12. Cover and refrigerate 4 hours.
13. (I've been impatient and served this almost immediately and it's still great!).
Title: My Carrot Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking soda
- 1 nutmeg
- 1 allspice
- 1/2 ground cloves
- 1/2 ground ginger
- 2 eggs
- 1/2 orange blossom honey
- 3/4 carrots
- 1 1/2 - 2 tangerines
- 1/2 tangerines
- 1/4 crushed pineapple
- 1/2 cream cheese
- 1 orange blossom honey
- 8 ground nutmeg
- 1
- 1/2
- 1/4
Instructions:
1. In a small bowl, stir dry ingredients, including spices, til blended, set aside.
2. In large bowl, beat eggs.
3. Add honey, oil and juice; beat til smooth.
4. Stir in carrots, rind, nuts and pineapple (if using).
5. Add flour mixture; stir just to mix.
6. Pour into an oiled 8” square baking pan.
7. Bake at 325 about 25-30 min, til center is set and springs back.
8. Make Cream Cheese Frosting as follows:
9. Beat together first 4 ingredients.
10. If too stiff, add orange juice gradually til desired consistency is obtained.
11. Refrigerate (this will make frosting thicker).