lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Pennsylvania Dutch Cracker Pudding
Ingredients:
- 4 milk
- 1 eggs
- 2 sugar
- 3/4 vanilla
- 1/2
Instructions:
1. Bring milk to a simmer in a medium pan (do not boil).
2. Mix crackers, sugar and coconut in a medium bowl.
3. Stir cracker mixture into milk in the pan.
4. Beat eggs in the medium bowl you just emptied.
5. Stir a few spoonfuls of the hot pan mixture into the beaten egg.
6. Now add egg mixture to pan and gently boil about 3 minutes, stirring constantly.
7. Stir in vanilla.
8. Chill and serve.
Title: Graham Cracker Eclair "cake"
Ingredients:
- 15 graham crackers
- 1 1/2 milk
- 1 Jello Instant Vanilla Pudding Mix
- 1
Instructions:
1. Arrange 10 graham squares, overlapping slightly, in an 8 inch square baking pan.
2. In a large bowl, pour milk and then add dry pudding mix and beat with wire whisk for 2 minutes or until well blended. Let stand 5 minutes or until thickened.
3. Gently stir in whipped topping into pudding mix until well blended.
4. Spread half of the pudding mixture onto the graham squares in the pan.
5. Top with another 10 graham squares and then remaining pudding mixture.
6. Top with the remaining 10 graham squares.
7. Refrigerate for a minimum of 3 hours.
8. Spread with chocolate frosting just before serving.
Title: Perfect Snickerdoodles
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
Instructions:
1. Mix first 3 ingredients together thoroughly. Sift the remaining ingredients together in separate bowl. Stir the two mixtures together. Roll into balls the size of walnuts.
2. Dip balls in mixture of equal parts cinnamon and sugar. Place two inches.
3. apart on lightly greased baking sheet. Bake until lightly browned.
4. but still soft (8- 10 minutes) at 400° farenheit.
Title: World's Easiest Cobbler
Ingredients:
- 4 butter
- 1 milk
- 1/2 sugar
- 1 self-rising flour
- 3 fresh blueberries
Instructions:
1. Pre heat oven to 375 degrees.
2. Melt butter in a 9X12 baking dish while oven is pre-heating.
3. Combine milk, flour(make sure it's self-rising) and sugar in mixing bowl.
4. Pour this mixture over the melted butter.
5. Place fruit on top.
6. Bake for 30 minutes or until crust begins to brown.
Title: Bread Pudding
Ingredients:
- 8 milk
- 2 1/4 heavy cream
- 2 3/4 sugar
- 2 butter
- 1 vanilla extract
- 3 ground cinnamon
- 1 1/2 water
- 1/4 lemon juice
- 1
Instructions:
1. Cube bread and place in a greased 13in x 9in x 2in baking dish.
2. In a large bowl, whisk the eggs, milk,1-3/4 cup cream, 1 cup sugar, 3/4 cup melted butter, vanilla and cinnamon. Pour evenly over bread.
3. Bake uncovered at 350* for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
4. Meanwhile, in a small saucepan, bring 1 cup sugar, water, and lemon juice to a boil.
5. Reduce heat to medium; cook until sugar is dissolved and amber color.
6. Stir in 2 tablespoons butter until melted.
7. Add 1 cup cream.
8. Remove from the heat. Serve with bread pudding.
Title: Tres Leches & Cream Cake
Ingredients:
- 8 eggs
- 1 1/2 sugar
- 2 baking powder
- 2 white flour
- 8 cold water
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 vanilla
- 1 maraschino cherries
- 12 ground cinnamon
- 1 heavy cream
- 2 unflavored gelatin
- 1 cold water
- 2
Instructions:
1. Make cakes a few hours ahead, cream sugar and yolks together until light yellow.
2. Add flour and baking powder, stir to combine.
3. Add 8 tablespoons water. Stir.
4. Beat egg whites until stiff peaks form, fold into batter.
5. Pour into two 10-inch, greased spring-form pans.
6. Bake at 325°F, until browned on top, about 35 minutes. Do NOT under bake.
7. Allow to cool, remove from pans.
8. Whisk together condensed, evaporated, and whole milk, with vanilla.
9. Put one cake on serving platter, poke holes with fork.
10. Pour 1/2 the milk mixture, slowly, over cake, until absorbed.
11. Dissolve the gelatin in the 2 tablespoons of cold water.
12. Whip the heavy cream until soft peaks form.
13. Microwave gelatin for 7-10 seconds, until warm and fluid.
14. Add to cream, whipping constantly, until stiff peaks form.
15. Frost the soaked cake layer with whipped cream.
16. Sprinkle top with cinnamon.
17. Place the second layer on top of the frosted layer.
18. Pierce with fork, gently pour remaining milk mixture over cake, slowly, until absorbed.
19. Frost cakes with remaining whipped cream.
20. Garnish with cherries.
21. Refrigerate overnight, serve cold.
Title: Shortbread Brownie Bites
Ingredients:
- 3 all-purpose flour
- 3/4 sugar
- 1/8 salt
- 1 butter
- 6 sugar
- 1 1/2 eggs
- 5 vanilla extract
- 1 all-purpose flour
- 2 baking powder
- 1/4
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350; line a13 x 9 inch baking pan with foil; spray with nonstick cooking spray.
2. Make the crust: in a bowl, combine the flour, sugar, and salt; using a pastry blender, cut in butter until mixture is crumbly.
3. Press mixture firmly into prepared pan; bake for 18-20 minutes or until golden brown.
4. Make the brownies: in a medium saucepan, combine butter and chopped chocolate; cook over low heat, stirring occasionally, until chocolate is melted and smooth.
5. Remove from heat, and let cool slightly.
6. In a big bowl, beat sugar and eggs at medium-high speed with a mixer until fluffy; beat in vanilla.
7. In a bowl, combine flour, cocoa, and baking powder.
8. Gradually add to sugar mixture, beating until combined.
9. Add butter mixture, beating until smooth.
10. Stir in chocolate chunks; spoon batter over prepared crust.
11. Bake for 40-45 minutes or until center of brownie is set; let cool completely before serving.
Title: Key Lime Coconut Squares
Ingredients:
- 3 unsweetened coconut
- 1/2 sweetened condensed milk
- 2 vanilla
- 2/3 sweetened condensed milk
- 1/3 lime juice
- 2 eggs
- 1 lime zest
Instructions:
1. Preheat oven to 350°F Line a 9x9-inch baking dish with parchment paper, overlapping 2 sides for easy removal.
2. Combine coconut, sweetened condensed milk and vanilla in medium bowl. Mix well. Press 2 cups mixture into prepared pan. Reserve remaining 1 cup mixture.
3. Bake in preheated oven 15 minutes, until edges are lightly golden.
4. While the crust bakes, whisk remaining sweetened condensed milk, lime juice and eggs in medium bowl. Pour over hot crust. Sprinkle reserved crust mixture over filling. Return to oven for 18-20 minutes. Cool and cut into squares.
Title: Donut Bread Pudding With Butter Rum Sauce
Ingredients:
- 2 sweetened condensed milk
- 1 eggs
- 2 raisins
- 2 salt
- 1 ground cinnamon
- 1 butter
- 1 -2 confectioners' sugar
- 1/2 rum
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
3. Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
4. Butter Rum Sauce:
5. 1 stick butter
6. 1 pound box confectioners' sugar
7. Rum, to taste
8. Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Donut Bread Pudding.
Title: Freestyle Plum or Fruit Tart
Ingredients:
- 1 cream cheese
- 4 plums
- 4 -5 granulated sugar
- 1/4 flour
- 2 granulated sugar
- 1 cinnamon
- Cool Whip
- ice cream
Instructions:
1. Preheat oven to 425°F.
2. Place pie crust in a greased 10 inch pie plate or oven-proof dish. I used a 1 1/2 quart Pyrex dish.
3. Using the back of a spoon, spread cream cheese over the bottom of the pie crust.
4. Toss plums with sugar and flour. Pour over cream cheese.
5. Fold edges of pie crust over plums, leaving center of plums uncovered.
6. Sprinkle sugar and cinnamon evenly over top of tart.
7. Bake 35-45 minutes or until crust is golden and fruit juices are bubbly.
8. Top with whipped cream, Cool Whip, or ice cream if desired.
Title: Fruit Salad in a Jar
Ingredients:
- 2 bananas
- 1 red grapes
- 2 kiwi fruits
- 3 papayas
- 1 cinnamon stick
- 1 water
- 1 sugar
- 2
- 1
Instructions:
1. Layer fruit in chosen jar in this order: bananas, grapes, peaches, kiwis. Pour papaya and its syrup over top.
2. In a small, saucepan, dissolve sugar in the water. Add cinnamon stick and maple extract. Bring to a boil and simmer approximately 2-3 minutes or until all sugar crystals are dissolved. Remove cinnamon stick.
3. Cover the fruit with hot liquid and put on lid. Cool at room temperature then refrigerate until ready to serve.
Title: Severed Fingers Halloween Cookies
Ingredients:
- 2 eggs
- 30 vanilla extract
- 2 butter
- 1/4 confectioners' sugar
- 1/2 granulated sugar
- 1/2 salt
- 5 all-purpose flour
- 1
- 1 2/3
Instructions:
1. Heat oven to 350°. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
2. Place food coloring in a shallow bowl. crack each whole almond into halves. and toss them into the bowl with the food coloring and stir them until the color is evenly distributed. leave them in the bowl and stir them every so often until the color is as dark as you like.
3. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
5. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
6. When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
7. Bake until lightly browned, about 12 minutes. Cool completely.
8. note: To make the knuckles more creepy just shape them big and uneven. To keep them from puffing out too much roll the fingers extra skinny (skinnier than you want them to look if that makes sense). I also try to get them out of the oven before they brown. I sometimes add a bit of almond extract to dough.
Title: Amaretto Chocolate Pudding
Ingredients:
- 1 chocolate pudding
- 2 milk
- 1 1/2 milk
- 2 Amaretto
- 6
Instructions:
1. Cook pudding mix, chocolate, milk, and Amaretto until the mixture thickens.
2. Pour into pudding cups and chill until set.
3. Top with whipped cream.
4. As an alternative, use Kahlua instead of Amaretto.
Title: Peanut Butter Haystacks
Ingredients:
- 1 peanut butter
- 1/2 salted peanuts
- 1/2
- 2
Instructions:
1. Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave.
2. Blend together.
3. Stir peanuts and noodles gently into the melted peanut butter mixture.
4. Drop dough by forkfuls onto waxed paper.
5. Cool until set.
Title: Stranger Things Strawberry Bubble Gum
Ingredients:
- 2 corn syrup
- 1 xanthan gum
- 3 icing sugar
- 3/4 Stranger Things Candy Carton Assembly
Instructions:
1. In a large microwave-safe bowl, add gum base, Kool-Aid and corn syrup. Microwave for 30 seconds and mix. Microwave an additional 30 seconds and mix again.
2. Create a pile of sugar on a non-stick surface and funnel out the center with your hand. Pour in the (very hot) gum mixture and begin to mix in sugar as it cools. Mix and twist your gum over and over until most of the sugar is incorporated. The longer you do this the chewier your gum will be. Roll out in 1/2-inch thickness and using a pizza or pastry cutter, cut into desired shape. Lightly toss in a bit of icing sugar before placing in your Valentine candy carton (recipe #530168).
Title: Commonwealth Club Creme Brulee
Ingredients:
- 8 granulated sugar
- 3/4 salt
- 1 nutmeg
- 1 milk
- 1 half-and-half
- 1 vanilla extract
- 1 raw sugar
- 6
Instructions:
1. Preheat oven to 375°F In a medium bowl, thoroughly beat egg yolks with 3/4 cup sugar, salt and nutmeg. Stirring constantly, pour in scalded milk and half and half. Stir in vanilla.
2. Pour into 6 custard cups. Pour enough hot water into a 9x13" pan to a depth of 1".
3. Place custard cups in pan. Bake in preheated oven until a knife inserted 1" from edge of custard cups comes out clean, 40-50 minute Remove pan from oven and cups from pan. Let cool, then chill.
4. Before serving, preheat broiler. Divide granulated raw sugar evenly and sprinkle on tops of custards to coat surface. Put under broiler until sugar is melted. Makes 6 servings.
Title: Mimi's Tomato Soup Spice Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 1 eggs
- 2 water
- 1 flour
- 2 cinnamon
- 1 nutmeg
- 1 clove
- 1 baking soda
- 1 walnuts
- 1/2 raisins
- 1
Instructions:
1. Cream the sugar and butter; add the soup.
2. Add the eggs and water.
3. Add the flour, cinnamon, nutmeg, cloves, and baking soda.
4. Mix well scraping the bowl.
5. Add the nuts and raisins.
6. Put into a greased tube pan.
7. Bake 350 degree oven for 45 minutes till done, but don't overbake.
8. Cool and frost.
Title: Double Dipped Cookie Sticks
Ingredients:
- 1
- 1/2
- 1
Instructions:
1. PREHEAT oven to 350° F.
2. PLACE sheets of dough on lightly floured cutting board. Cut each sheet of dough in half lengthwise and then cut each half into 12 pieces, about 3/4 inch in width. You will have a total of 24 rectangles per sheet. Place 2 inches apart on ungreased baking sheets. Repeat with remaining sheet of dough.
3. BAKE for 9 to 9 ½ minutes. Cool on baking sheets for 2 minutes: remove to wire racks to cool completely.
4. LINE baking sheets with wax paper.
5. MELT each flavor morsels and 1/2 teaspoon vegetable oil separately in uncovered, small microwave-safe bowls on HIGH (100%) power for 30 seconds; STIR for 30 seconds. Microwave at additional 15-second intervals, stirring vigorously until morsels are melted.
6. DIP top ends of cookies about 1/2- to 3/4-inch into melted morsels, tilting bowls to easily dip. Use sides of bowl to remove excess. Place on prepared baking sheet. Top with sprinkles. Refrigerate just until set. Store in single layers, between sheets of wax paper, in airtight container.
7. VARIATION: Try with NESTLÉ® TOLL HOUSE® Rolled & Ready Chocolate or Ginger Cookie Dough Sheets.
Title: A Different Kind of Pistachio Ambrosia
Ingredients:
- 2 pineapple chunks
- 2 mandarin oranges
- 2 instant pistachio pudding mix
- 4 sour cream
- 2 pecans
- 1
Instructions:
1. Drain fruit cocktail, pineapple and oranges. Reserving 3 cups of juice.
2. Set fruit aside.
3. Pour juice into 4-qt bowl. Add pudding mix and mix until smooth.
4. Stir in sour cream.
5. Add whipped topping and mix until smooth.
6. Fold in fruit.
7. Chill for several hours.
8. Top with pecans just before serving.
Title: Almond Joy Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 evaporated milk
- 3 granulated sugar
- 1 marshmallows
- 1 coconut
- 24 evaporated milk
- 1 butter
- 1/2 chocolate chips
- 1/4
- 12
Instructions:
1. Bake chocolate cake in 13 x 9-inch pan as directed on box using the water, vegetqable oil and eggs that are listed in above ingredients.
2. Combine the 1 cup evaporated milk and the sugar in a medium saucepan.
3. Bring to a boil and stir in marshmallows until melted.
4. Add coconut; pour over cake while both are hot.
5. Melt together the remaining milk, butter and chocolate chips.
6. Stir until melted and add 1 cup toasted almond slices.
7. Pour on top of warm cake.
8. NOTE: This is better if made the day before serving.
Title: Lemon Whipped Cream Frosting
Ingredients:
- 5 flour
- 1 sugar
- 1 egg
- 1/4 lemon juice
- 3/4 water
- 2 butter
- 1/2
Instructions:
1. Combine flour and sugar in the top of a double boiler. Add egg, lemon juice, water, and butter. Place over boiling water and whisk 10 minutes, stirring constantly.
2. Chill.
3. Fold in whipped cream.
4. Frost your selected cake and then sprinkle with coconut. Keep in refrigerator until ready to serve.
Title: Apple Cake
Ingredients:
- 3 apples
- 200 butter
- 200 sugar
- 2 eggs
- 180 milk
- 250 flour
- 1 baking powder
- lemon zest
- raisins
- butter
Instructions:
1. Preheat oven to 170°C (370 F).
2. Butter baking pan 21x31 cm. (12x8 inch).
3. Peal,quater and core apples (you need 12pc). Make lengthwise cuts on the outer rounded side 1/8inch.apart so the apple quater still holds together. Set a side.
4. In medium bowl cream butter and sugar.
5. Add eggs one at a time, lemon zest and mix until combines.
6. Then add milk alternately with flour+baking powder.
7. Pour mixture into baking pan and put apples over the bater but don't push them down.
8. Sprinkle with raisins If you like.
9. Brush apples with melted butter and sprinkle little bit of sugar over the top of the cake.
10. Bake about 45-50 minutes.
11. Let it cool and cut in 12 squares.
Title: Chocolate Mint Snow Top Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1 1/2 butter
- 6 granulated sugar
- 1 eggs
- 2 vanilla
- 1 1/2 powdered sugar
- 1/4
Instructions:
1. Combine flour, baking powder, and 1/4 tsp salt, set aside.
2. In a saucepan heat 1 cup of chocolate pieces over low heat until melted, stirring constantly.
3. Beat butter with a mixer on medium speed for 30 seconds. Beat in granulated sugar until combined. Add in melted chocolate, eggs, vanilla, and mint flavoring. Mix until combined.
4. Stir in flour mixture and remaining chocolate pieces.
5. Wrap dough in plastic wrap.
6. Freeze 30 minutes or until firm enough to shape.
7. Preheat oven to 350°F
8. Shape dough into 1" balls; roll balls in powdered sugar. Place balls about 2" apart on ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until tops are crackled.
9. Cool 2 minutes on cookie sheet.
10. Transfer to wire racks; cool.
Title: Italian Chocolate Almond Biscotti
Ingredients:
- 1/3 butter
- 2/3 margarine
- 1/4 granulated sugar
- 2 baking powder
- 2 eggs
- 1 3/4 all-purpose flour
- 3/4
Instructions:
1. Beat butter until softened. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs and as much of the flour as possible. Stir in remaining flour by hand along with the sliced almonds.
2. Divide dough into thirds. Shape each into a long log on a slightly greased cookie sheet. Flatten logs until 2inches wide (about 1/4 to 1/2 inch high). Bake at 375°F for 20-25 minutes. Logs will be fairly hard, but not completely. Cool for 45 minutes to an hour, then cut diagonally into 1/2 inch wide slices. Place back on the cookie sheet with cut side down and cook in 325°F for 8 minutes on each side. Slices should be hard and brittle.
Title: Cranberry Fruitcake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 salt
- 2 walnuts
- 1 1/2 golden raisins
- 1 dried cranberries
- 1 all-purpose flour
- 1 1/4 granulated sugar
- 1 unsalted butter
- 5 eggs
- 1/2 brandy
- 1 pure vanilla extract
- 3/4 walnut halves
- 1/3
Instructions:
1. Preheat oven to 325 degrees F, & grease a 9-inch tube baking pan with removable bottom.
2. In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder & 1 teaspoon salt, & set aside.
3. In a larger covered container, shake together 2 cups walnuts, 1 1/2 cups raisins, 1 cup cranberries & 1 tablespoon flour to coat, then set aside.
4. In a large mixing bowl, beat sugar & butter on low speed until blended, then beat on high speed 2 minutes.
5. On low speed, beat in eggs, brandy vanilla & the flour & baking powder & salt mixture, until well blended.
6. Stir in walnut/raisin/cranberry micture, then spoon batter into prepared pan.
7. Top with 3/4 cup walnut halves, & bake about 75 minutes or until a wooden pick inserted in center comes out clean.
8. Remove from oven & cool in pan for 10 minutes.
9. Run a small metal spatula around cake to loosen from side of pan, then invert cake onto wire rack.
10. Cool completely, then melt apple jelly & brush over cake. Refrigerate.
Title: Orange Sherbet Salad
Ingredients:
- 6 mandarin oranges
- 28 cold water
- 1
- 2
- 1
Instructions:
1. Dissolve jello in the boiling orange juice; stir in the sherbet until dissolved.
2. Add water and oranges and stir until mixed well.
3. Pour into 8 or 10 inch square pyrex dish and set in refrigerator until set.
Title: Berries With Pepper Sauce
Ingredients:
- 1 lemon
- 1 sugar
- 2/3 water
- 1 1/4 green peppercorn
- 1 strawberry
- 1 fresh mint leaves
- half-and-half
Instructions:
1. Finely grate peel from lemon and put into a saucepan. Squeeze juice from lemon and reserve. Add sugar and water to lemon peel and heat gently, stirring until sugar dissolves.
2. Bring to a boil and boil until syrup turns a light caramel color. Remove from heat and hold pan handle with a cloth as mixture will splatter. Stir in lemon and orange juices. Heat gently, stirring to dissolve caramel.
3. Stir in peppercorns and boil 3-4 minutes or until slightly thickened and syrupy. Allow to cool 2 minutes, then spoon hot syrup over strawberries. Garnish with mint, if desired, and serve at once with half-and-half, if desired.
Title: Aunt Sherry's Strawberry Cake
Ingredients:
- 1 frozen strawberries
- 1 flour
- 3 strawberry Jell-O gelatin dessert
- 1 water
- 1 eggs
- 1/2 butter
- 4 cream cheese
- 1/2 powdered sugar
- 8 strawberry syrup
- 2 -3
- 3
Instructions:
1. Cake.
2. Preheat oven to 350 degrees.
3. Grease and flour 2 layer cake pans. In small bowl, mix together eggs, oil and water. In large mixer bowl, add flour to cake mix. Stir egg mixture, Jello, and strawberries into cake mix. Beat 2 minutes. Pour into prepared pans. Bake for 35-40 minutes or until cake tests done. Cool in pan and frost.
4. Frosting.
5. In a large bowl, beat together the butter and cream cheese with an electric mixer. Beat in the strawberry syrup. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
Title: Carrot Cake
Ingredients:
- 3 carrots
- 2 sugar
- 1 1/3 eggs
- 4 flour
- 3 baking soda
- 2 cinnamon
- 1 1/2 salt
- 1 cream cheese
- 1/2 butter
- 1 powdered sugar
- 1/2 vanilla
- 2
- 1
Instructions:
1. Mix all cake ingredients together and put in a 9x13-inch pan.
2. Bake at 350°F for 45 minutes or until cake tester (your common toothpick works well) comes out clean. (After reading Gina's review I adjusted the baking temperature and time).
3. Cool.
4. Frosting: Cream together cream cheese, butter, powdered sugar and vanilla.
Title: Smores Fondue (The Melting Pot)
Ingredients:
- 8 marshmallow creme
- 2 Bacardi 151 rum
- 2 graham cracker crumbs
- 1/4
Instructions:
1. Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly.
2. Transfer to a fondue pot.
3. Spoon the marshmallow crème into the center of the chocolate. Do not stir.
4. Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine.
5. Sprinkle with the graham cracker crumbs. Keep fondue warm over low heat.
Title: Banana Split Cake
Ingredients:
- 1 banana
- 1 1/2 butter
- 2 eggs
- 2 powdered sugar
- 1 crushed pineapple
- 1 maraschino cherries
- 1 Cool Whip
- 2 Cool Whip Free
- 1/2 - 1 graham cracker crumbs
Instructions:
1. Melt 1/2 c butter and mix with gram cracker crumbs and press into a 13x9 pan.
2. Then set aside in fridge while making the custard (step 2).
3. Beat together 1 c soft butter, eggs, and sugar for no more than 15 minutes.
4. Then spread on to gram cracker crumb crust.
5. Drain crushed pineapples and spread over the custard.
6. Cut maraschino cherries in half and spread over the pineapple.
7. Peel and cut bananas into coin size and spread on top of cherries.
8. To finish top with Cool whip and nuts (which are optional).
9. Once assembled let sit in fridge for about 1 hr before serving.