lumicero/recipes-ing2inst huggingface dataset:
Title: Grapes With Almond Whipped Cream
Ingredients:
- 1 heavy cream
- 2 confectioners' sugar
- 1/2 grapes
- 3
- 1/4
Instructions:
1. Whip cream in a chilled bowl* until it begins to hold its shape.
2. Add confectioners sugar and almond extract and beat until slightly stiff.
3. *For best results make sure the bowl, heavy cream, and metal beaters are cold; try putting them all in the freezer for 5 minutes.
4. Gently fold in the grapes and almonds until well mixed.
5. More or less grapes can be added depending on your own preferences.
Title: Bread Pudding
Ingredients:
- 8 egg
- 3 sugar
- 1 milk
- 1 1/2 butter
- 4 oleo
- 1/2 evaporated milk
- 1 vanilla
- 1 sugar
- 3
Instructions:
1. Pour can milk and vanilla over bread, broken in pieces in large bowl.
2. Allow to soften Beat egg yolks and whole egg with sugar until fluffy in separate bowl.
3. Warm whole milk with butter, heat until butter is melted, don't boil.
4. Add mixture of beaten eggs and sugar to bread.
5. Pour scalded milk with butter slowly over bread mixture.
6. Stir well.
7. Pour into large 9" x 13" oblong pyrex dish or baking pan sprayed with pam to prevent sticking.
8. Mixture will be soupy.
9. Bake for 40-50 minutes until firm and lightly browned.
10. Beat egg whites with sugar and 1/2 tsp cream of tarter until stiff.
11. (1 Tbsp sugar to each egg white) Spread meringue over top of baked pudding.
12. Bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.
Title: Super! Peanut Butter Brownies Made Lighter
Ingredients:
- 1/2 applesauce
- 1/4 reduced fat margarine
- 2 sugar
- 1/2 brown sugar
- 1/4 egg substitute
- 1/2 cornstarch
- 1/2 flour
- 1 baking powder
- 1 salt
- 1/4 vanilla
- 1/2
Instructions:
1. Beat the first three ingredients until blended.
2. Gradually add sugars and beat until fluffy.
3. Add egg sub and cornstarch, beating well.
4. Add dry ingredients and mix well.
5. Stir in chocolate chips and vanilla.
6. Spray a 7.5" x 11" pan with cooking spray.
7. Bake 30 minutes at 350°F.
8. Cool before slicing.
Title: Lemon Pound Cake
Ingredients:
- 12 unsalted butter
- 3 granulated sugar
- 5 eggs
- 3 1/3 cake flour
- 1/2 baking powder
- 1 lemon zest
- 1 buttermilk
- 1/4 lemon juice
- powdered sugar
- lemon juice
Instructions:
1. Cream butter and sugar.
2. Add eggs one at a time mixing well after each addition.
3. Sift flour and baking powder together.
4. Mix buttermilk and lemon juice together.
5. Alternately add dry ingredients and wet ingredients to butter/sugar mixture.
6. Add lemon zest and mix until just smooth.
7. Spray and flour 2 small bundt pans.
8. Bake at 350.
9. cool, dismount, wrap in plastic and refrigerate overnight.
10. Ice with glaze before serving.
11. Note baking time will vary depending on size of pans.
12. Cake is done when a tester comes out clean.
Title: Pillsbury Funny Bunny Cookie
Ingredients:
- 1 jelly beans
- 1
Instructions:
1. Heat oven to 350°F Line large cookie sheet with foil. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed.
2. Divide half roll of dough in half; shape into large ball,. To form body of bunny, press ball into 6-inch round on cookie sheet 1-inch from short side.
3. Dive remaining part of half roll of dough into 2 pieces. For head, shape 1 piece into ball; press into 4-inch round so it just touches other round. Press and shape remaining piece of dough into 2 ears, each 5-inches long; place 2-inches apart just touching head.
4. Bake 7-12 minutes or until set. Cool completely on pan. Repeat with remaining half of dough.
5. Carefully remove foil from cookies. Reserve 1/4 cup fo the frosting. Add red food color to remaining frosting until desired pink color. Frost cookies with pink and white frosting as desired. Outline ears, bow tie and vest, using jelly beans, and assorted candies. Sprinkle candy sprinkles on ears and bow tie. use candy for eyes and nose, 1-inch string licorice pieces for whiskers and 1 1/2-inch pieces for mouth.
Title: Sour Cream Sugar Cookies
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 1 sour cream
- 1 baking soda
- 1 vanilla
- 4 flour
- 1 baking powder
Instructions:
1. Combine baking soda and sour cream.
2. Cream butter and sugar.
3. Add eggs, one at a time, blending well after each.
4. Blend in vanilla.
5. Blend in sour cream and baking soda.
6. Combine baking powder and flour and add to sour cream mixture.
7. Refrigerate until easy to handle, usually at least an hour.
8. Roll out dough about 1/2 inch thick and cut into shapes.
9. Bake at 325º for 8-10 minutes, or until light brown.
Title: Rhubarb Muffins (Low Fat)
Ingredients:
- 1/2 milk
- 1 lemon juice
- 1/2 unsweetened applesauce
- 1/2 granulated sugar
- 1/2 brown sugar
- 2 orange
- 1 vanilla
- 1 baking powder
- 2 salt
- 1/2 all-purpose flour
- 1 whole wheat flour
- 1 cinnamon
- 2 rhubarb
- 2 granulated sugar
- 1/4 cinnamon
- 1
Instructions:
1. Pre heat oven to 350.
2. Sift together the baking powder, salt, both flours and cinnamon and set aside.
3. In a bowl, mix milk and lemon juice (to make the equivalent of butter milk).
4. Add apple sauce, sugars egg whites orange juice and zest and vanilla, mixing well with a wooden spoon, until sugars are dissolved.
5. Add dry mixture, mixing well but do not over mix.
6. Add Rhubarb, mixing until combined.
7. Place batter in a paper lined muffin tin.
8. Sprinkle cinnamon sugar topping over the muffins if you chose to use the topping.
9. Bake for 20 – 30 minutes depending on your oven (it takes almost 30 minutes in my oven).The tops should be a warm brown and slightly "crispy" on top. Because of all the moisture inside the muffin, you may have to bake slightly longer than normal.
10. Let muffins cool completely.
11. Enjoy!
Title: Pecan Meltaways
Ingredients:
- 1 butter
- 1/2 margarine
- 1/2 powdered sugar
- 2 salt
- 1 flour
- 2 pecans
- vanilla
Instructions:
1. Set sugar aside, I always use a paper plate.
2. Blend all the other ingredients together.
3. Shape into balls.
4. Place on ungreased cookie sheets.
5. Bake at 350 for 12-15 minutes.
6. While hot, roll in powdered sugar.
7. Cool completely and roll in sugar again for a thicker coating.
Title: Choc-Mallow Wagon Wheels
Ingredients:
- 125 butter
- 3/4 brown sugar
- 1 egg
- 1 1/2 plain flour
- 1/4 self-raising flour
- 1/4 cocoa powder
- 28
- 375
- 1
- 1/4
Instructions:
1. Beat the butter, sugar and egg in a small bowl with an electric mixer until combined. Stir in sifted flours and cocoa, in two batches.
2. Knead dough on a floured surface until smooth. Roll between sheets of baking paper until 3mm thick. Cover and refrigerate for 30 minutes.
3. Preheat the oven to moderate (180°C/160°C fan-forced). Grease oven trays and line with baking paper.
4. Using a 7cm round fluted cutter, cut 28 rounds from dough. Place about 3cm apart on trays.
5. Bake for about 12 minutes. Cool on wire racks.
6. Turn half the biscuits base-side up and place on an oven tray. Use scissors to cut marshmallows in half horizontally. Press four marshmallow halves, cut-side down, onto biscuit bases on tray. Bake 2 minutes.
7. Melt chocolate in a medium heatproof bowl over medium saucepan of simmering water. Remove from heat; stir in oil.
8. Spread jam over bases of remaining cookies and press onto the softened marshmallow. Stand for 20 minutes or until marshmallow is firm. Dip wheels into chocolate and smooth away excess chocolate using a metal spatula. Place on baking paper-lined trays to set.
Title: Baker's Dozen favorite Butter Cake
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 2 sugar
- 4 eggs
- 1 vanilla extract
- 1
Instructions:
1. Position the rack in the lower third of the oven and preheat to 350° F.
2. Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
3. Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
4. In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds.
5. Add the sugar in a steady stream, then stop the machine and scrape down the bowl.
6. Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
7. Gradually pour in the eggs, about a tablespoon at a time.
8. (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.) Continue beating until the mixture is ivory-colored.
9. The entire process of adding and beating the eggs should take 3 to 4 minutes.
10. Reduce the mixture speed to low.
11. Add the flour mixture in four additions, alternating with three additions of the milk.
12. After each addition, beat until smooth and scrape down the sides of the bowl.
13. Beat in the vanilla with the final addition of milk.
14. Spread the batter evenly in the prepared pans.
15. Bake until the tops spring back when the cakes are lightly pressed in the centres and a toothpick inserted in the centres comes out clean, about 25 minutes.
16. Transfer the layers to wire cooling racks and cool for about 10 minutes.
17. Invert onto the racks or plates and remove the pans.
18. Peel off the paper liners and place them back on the layers, sticky sides up.
19. Invert onto wire racks, right side up, and cool completely on the wax paper.
20. (The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, overwrapped with foil, for up to 2 weeks.) NOTES: it is very important to cream the butter and sugar thoroughly.
21. This incorporates air and is the key to producing a high-rising cake.
22. Be sure that all of the ingredients are at room temperature to reduce the chances of curdling.
23. Scrape down the sides of the bowl often during the creaming and mixing stages.
Title: *the Real* Black Tie Mousse Cake by Olive Garden
Ingredients:
- 1 unflavored gelatin
- 1 cold water
- 1 boiling water
- 2 cream cheese
- 4 heavy cream
- 4 granulated sugar
- 3/4 granulated sugar
- 1/2 flour
- 3 unflavored gelatin
- 1/4 heavy cream
- 3 vanilla extract
- 1 heavy cream
- 1 3/4 butter
- 1 white chocolate chips
- 1 1/2
- 2
- 18
- 1/2
Instructions:
1. There are FOUR layers to make:
2. BOTTOM LAYER (cake):
3. Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.
4. SECOND LAYER (the chocolate mousse):
5. Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.
6. THIRD LAYER (the custard):
7. Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.
8. FOURTH LAYER (the icing):
9. Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture.
10. Refrigerate the cake. Be sure to see the picture. Serve cold. Delicious!
11. Enjoy! --Adrienne.
Title: Pineapple Upside-Down Cake
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 1 pineapple slices
- 7 maraschino cherries
- 1 1/4 flour
- 1 sugar
- 1 1/2 baking powder
- 1/2 salt
- 3/4 milk
- 1/3 shortening
- 1 egg
- 1 vanilla extract
Instructions:
1. Heat oven to 350°F.
2. In the oven, melt butter in a 9" round cake pan. Sprinkle with brown sugar. Place pineapple slices over sugar. Add cherries to the center of each pineapple slice.
3. Cake Batter: Beat all ingredients on low speed for about 30 seconds, scraping bowl often until combined. Beat on high speed for 3 minutes, scraping bowl as needed. Pour batter into prepared cake pan.
4. Bake 45 minutes or until toothpick comes out clean. Invert onto a serving plan -- LEAVE PAN INVERTED A FEW MINUTES BEFORE REMOVING PAN. Serve warm.
Title: Orange Tangerine Coolers
Ingredients:
- 2 1/4 all-purpose white flour
- 1/2 ground coriander
- 1/4 baking soda
- 1/4 salt
- 3/4 unsalted butter
- 2 powdered sugar
- 1 powdered sugar
- 1/2 egg
- 1 fresh lemon juice
- 2 orange zest
- 1/4 tangerine zest
- 1
- 1/2 - 1
Instructions:
1. Preheat oven to 325* grease several baking sheets or use nonstick spray.
2. In a medium bowl, thoroughly stir together the flour, coriander, baking soda and salt; set aside. In a large bowl, with electric mixer on low speed, beat together the butter, oil and 1 cup of powdered sugar until blended. Increase the speed to medium and beat until very well blended. Add the egg, lemon juice, lemon extract, and orange and tangergine zests and beat until lightened and smooth.
3. Beat or stir in flour mixture until evenly incorporated.Let dough stand for 5 minutes, or until firmed up slightly. Shape portions of dough into generous 1" balls with lightly greased hands.
4. Place on baking sheets, spacing about 1" apart. Using you hand, press down the balls just until their tops are flat. Bake the cookies, one sheet at a time, in the upper third of the oven for 14-18 minutes, or until the bottoms are nicely browned; lift cookie up to check. Reverse sheet from from to back halfway through baking to ensure even browning.
5. Transfer the sheet to wire rack and let stand until cookies firm up slightly, 1-2 minutes.Using a spatula, transfer cookies to wire rack to cool to barely warm.In a large shallow bowl, place the remaining 1/2 cup powdered sugar.
6. Place the cookies in the bowl, 3 or 4 at a time, and turn them to coat all sides well. Store the cookies in an airtight container, sifting additional powdered sugar over each layer.
7. Store in a cool place, but not refrigerated. for up to 2 weeks or freeze for up to 1 month.If freezing, powdered sugar coating should not be added till after the cookies are completely thawed.
Title: Light Lemon Mousse
Ingredients:
- 3/4 sugar
- 1/2 cornstarch
- 3 skim milk
- 2/3 lemon juice
- 1 1/2 lemon peel
- 1/4 vanilla extract
- 2
- 3
Instructions:
1. In a saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.
2. Stir in lemon juice, peel and vanilla. Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes.
3. Fold in whipped topping and food coloring if desired.
4. Spoon into dessert dishes.
5. Refrigerate for at least 1 hour before serving.
Title: Soft Molasses Cookies
Ingredients:
- 1/4 sugar
- 1/2 molasses
- 1/2 vegetable shortening
- 2 eggs
- 1/2 lemon juice
- 1 cinnamon
- 1 ginger
- 1 nutmeg
- 1/2 sugar
- 1/4 all-purpose flour
- 2 3/4 baking soda
- 2
Instructions:
1. Cream sugar, molasses and shortening together at medium speed until light and fluffy.
2. Add eggs and mix at medium speed until creamy, scraping down the bowl before and after adding eggs.
3. Stir flour, baking soda, cinnamon, ginger, nutmeg, salt and dry sugar substitute together to blend well, and then add, along with coffee and lemon juice, to creamy mixture.
4. Mix at medium.
5. Mix at medium speed until creamy.
6. Drop dough by 1 1/2 Tablespoon onto cookies sheets that have been sprayed with pan spray or lined with aluminum foil.
7. Bake at 375° for 12-14 minuntes, or until cookies are firm.
8. Remove them to a wire rack and cool to room temperuture.
Title: Grilled Spiced Bananas
Ingredients:
- 1 banana
- 1 butter
- 1 cinnamon
- 1 nutmeg
- 1 ground cayenne pepper
- 1 sea salt
- 1 kosher salt
- 2 ice cream
- banana rum
Instructions:
1. Heat grill to medium high. Make sure grate is clean. This also works great on my indoor jennaire electric grill.
2. Melt butter, clarify if you're obsessive.
3. Halve banana lengthwise and peel.
4. Brush the flat side with butter and grill approximately 1 minute, until you have nice grill marks. While grilling brush the curved side which is facing up lightly with butter.
5. Flip the banana halves and brush flat side again lightly with the remaining butter.
6. Grind or sprinkle on a dusting of cinnamon, then the nutmeg.
7. Add the surprise taste of just a touch of sea salt and a little dust of the cayenne.
8. Grill until warmed through but not soft. Depending on how quick you are with the spices, the bananas may be just about done when you finish. If not, cover grill and check in a minute.
9. Flambe with the rum if you're adventurous, I do it right in the seving dish.
10. Great as dessert with a scoop of ice cream, and as a side especially with grilled ham or pork. Its also a fun snack if you and friends are enjoying wine on the deck.
Title: Hungarian Chocolate Chestnut Torte (Gesztenye Torta)
Ingredients:
- 1 1/4 chestnut puree
- 4 dark chocolate
- 2 ground pecans
- 1/2 butter
- 8 flour
- 1 eggs
- 1 1/4 sea salt
- 1 dark chocolate
- 1/2 butter
- 1 pecans
- 2 heavy cream
- 1 powdered sugar
- 2 -3 chestnut puree
- 1/2 rum
- 2
- 1
Instructions:
1. Force chestnut purée through a potato ricer to make the purée fluffy, and set aside.
2. Grate the chocolate using a food processor or the grater attachment of your mixer if you have one.
3. Mix the almonds and breadcrumbs together.
4. Preheat oven to 325°F.
5. Prepare 2 9-inch springform pans for baking by brushing the bottom and sides of the pan with melted butter, dusting with flour, and shaking out the excess.
6. Beat the egg whites with a pinch of salt until stiff, but not dry.
7. Using an electric mixer, beat the egg yolks, gradually adding the sugar until well mixed (3-4 minutes: the mixture will be light yellow and very thick and creamy).
8. Fold in the chestnut purée, then the grated chocolate.
9. Carefully fold in the nut and bread crumb mixture.
10. Stir 1 tablespoon of the egg whites into the batter, then fold the rest in 1/4 at a time.
11. Pour the batter into the prepared pans, spread evenly, and bake in the center of the oven until the tops turn light brown (30-50 minutes).
12. Remove from oven and let it cool a little in the pan.
13. Remove the sides of the pan and allow to cool thoroughly before filling it.
14. For filling, melt chocolate in a double boiler over very low heat.
15. Cream the butter with the powdered sugar; add the melted chocolate, and beat until fluffy.
16. Fold in the nuts.
17. Refrigerate until ready to use.
18. When the layers are completely cooled, take the better of the two for the top layer.
19. Spread the bottom layer with the filling, and set the top layer on top.
20. In a cold bowl, with a cold beater, whip the cream.
21. Gradually sift in the powdered sugar, and continue beating until stiff peaks form.
22. Refrigerate until ready to use.
23. Mash the chestnut purée with a fork, then work in the powdered sugar.
24. Beat in the rum, and taste for flavoring.
25. When ready to serve the cake, top with whipped cream, then force the chestnut topping through a potato ricer directly on top of the whipped cream.
Title: Flying Saucers
Ingredients:
- 1 cooking apple
- 2 butter
- 1 sesame seeds
- 1 custard
Instructions:
1. wash,dry and cut the apple in half horizontally.
2. remove the tough part of the core.
3. leave the outside intact.
4. stuff the hollow with the micemeat then pin the 2 halfs together with toothpicks.
5. rub the outside with butter & roll with the sesame seeds.
6. bake at 375 for 30 minuites until it "lifts off" nicely.
7. serve imediatly with the cream or custard.
Title: Vegan Apple Crisp (No Margarine)
Ingredients:
- 5 apples
- 3/4 brown sugar
- 3/4 whole wheat pastry flour
- 3/4 old fashioned oats
- 1 cinnamon
- 1/2 nutmeg
- 3 -4 soymilk
- 2
Instructions:
1. First of all, feel free to use any type or combination of apples. If you are using a very firm variety- granny smith for instance- it is a good idea to cook them for a couple of minutes, with as little water water as possible, just to warm and slightly soften them. Otherwise they will stay rather firm instead of half-melting as they bake.
2. Preheat oven to 350.
3. Mix the other ingredients, with a spoon, then with fingers, until the texture is crumbly. If too dry, add more oil or soymilk; if too wet, add more flour.
4. Transfer the apples to a medium casserole or pie dish. Sprinkle the dry mixture over them and even it out a bit with a spoon.
5. Bake for 1/2 hour, checking occasionally, till the "crisp" is golden and crispy! Allow to cool a little before devouring with a scoop of vanilla ice cream -- enjoy!
Title: Butter Pecan Rum Cake
Ingredients:
- 1 eggs
- 4 water
- 1 1/3 applesauce
- 1/3 instant butterscotch pudding mix
- 1 pecan halves
- 1 pecans
- 1/3 - 1/2 butter
- 1 confectioners' sugar
- 5 vanilla
- 1 1/2 dark rum
- 2 -3 salt
- 1 pecan halves
- 10 -15 pecans
- 1/2
Instructions:
1. Line two 8" cake pans with parchment paper and spray with non-stick spray. Mix cake mix with eggs, water, pudding mix and applesauce. Fold in ground pecans and chopped pecans. Pour evenly into pans. Bake according to package mix directions till toothpick comes out clean.
2. Cool 10 minutes in pans then transfer to wire racks and cool completely.
3. Mix butter and vanilla. Add confectioners sugar, 1 cup at a time and mix in completely. Add pinch of salt and rum to desired consistency.
4. Frost cake. Press chopped pecans into sides of cake and garnish top with pecan halves.
Title: Chocolate Pudding - Condensed Milk Version
Ingredients:
- 2 cornstarch
- 1/4 sweetened condensed milk
- 2 water
- 14 vanilla
- 2 1/4
- 2
Instructions:
1. Combine cocoa and cornstarch in bottom of heavy bottomed saucepan. Add condensed milk and water and stir to combine.
2. Use medium low heat and stir regularly until cit begins to thicken.
3. Once it starts to thicken, stir constantly until it begins to boil/bubble.
4. Allow pudding to cook for one more minute after it first begins to boil/bubble.
5. If the pudding got lumpy (either heat was a little high or it wasn't stirred enough when it was thickening, use an immersion blender or whisk to make it smooth.
6. Remove pudding from heat and stir in vanilla. You can substitute almond flavoring for the vanilla if you prefer that flavor.
7. Pour into four bowls. Cover with plastic wrap, pressing the plastic onto the top of the pudding; this will prevent the pudding from forming a thick skin.
8. Refrigerate until chilled or eat immediately. Serve with whipped topping.
Title: Strawberry Banana Gelatin Salad With Pecans
Ingredients:
- 1 strawberry-banana gelatin
- 2 boiling water
- 2 cold water
- 1 fresh strawberries
- 1/4 sugar
- 1 banana
- 1/2 pecans
- 6
Instructions:
1. Prepare gelatin with water according to the directions on the package. Refrigerate until slightly set, but not yet firm.
2. Meanwhile place hulled and sliced strawberries in a small bowl. Add sugar and leave at room temperature while the gelatin sets in the refrigerator.
3. When the gelatin is slightly set, add sliced strawberries, sliced banana, and chopped pecans. Stir gently to mix. Return gelatin to the refrigerator until firm.
4. Can be garnished with a tablespoon of whipped cream per serving, if desired.