lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Graham Cracker Cupcakes With Toasted Marshmallow Toppi
Ingredients:
- 2 1/4 sugar
- 1 3/4 all-purpose flour
- 3/4 cocoa powder
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 eggs
- 1 pure vanilla extract
- 1/2 boiling water
- 2 graham cracker crumbs
- 1 unsalted butter
- 1 1/2 bittersweet chocolate
- 1/3 sugar
- 9 cream of tartar
- 8 pure vanilla extract
- 2
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
8. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
9. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
Title: Peanut Butter-Brownie Trifle
Ingredients:
- 1 vanilla extract
- 2 peanut butter
- 1
- 2
- 1 1/2
- 1
Instructions:
1. Prepare and bake brownie mix according to package directions; cool. Cut into 2-inch squares.
2. Cook 2/3 cup whipping cream and 1 2/3 cups morsels in a small saucepan over low heat, stirring constantly, until blended; remove from heat, and stir in vanilla. Chill 30 minutes.
3. Beat remaining 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third of whipped cream into chocolate mixture. Fold in remaining whipped cream.
4. Layer half of brownies in bottom of a 3 1/2-quart trifle dish or bowl; top with half of chocolate mixture, half of chopped peanut butter treasures, and half of whipped topping. Repeat procedure with remaining brownies, chocolate mixture, chopped peanut butter treasures, and whipped topping.
5. Sprinkle 1 2/3 cups morsels in an even layer on a parchment or wax paper-lined baking pan. Bake at 200° for 2 minutes or until morsels are evenly melted; chill 1 hour or until firm. Break into large pieces. Garnish top of trifle with peanut butter-chocolate pieces.
6. *2 (18-ounce) packages NESTLÉ TOLL HOUSE Refrigerated Brownie Bar Dough may be substituted for brownie mix. Prepare and bake according to package directions.
Title: Holiday Date Roll
Ingredients:
- 1 dates
- 1/2 miniature marshmallow
- 1/2 pecans
- 1/2 walnuts
- 1 evaporated milk
- 1/2 maraschino cherry
- 1 flaked coconut
- graham cracker
Instructions:
1. Put the first 6 ingredients into a large bowl.
2. Add 2/3 of the graham cracker crumbs.
3. Mix well-- using clean hands like you would mix a meatloaf.
4. If loaf seems too dry add the saved cherry juice a little at a time until the mixture is sticky but firm enough to form into a loaf about the texture of a thick cooky dough.
5. Divide the dough into two sections.
6. Sprinkle 1/2 of the saved graham cracker crumbs on a large sheet of waxed paper.
7. Place one of the dough sections on the waxed paper.
8. Roll up the dough into a log like a thin jelly roll so that the crumbs are around the outside of the log.
9. Pull the paper tightly around the log and secure by wrapping a second time with plastic wrap.
10. Repeat steps 6 through 9 with the other section of dough.
11. Place the two logs into a large ziplock plastic bag to keep moisture in and refrigerator odors out.
12. Refrigerate several weeks before eating.
13. To serve slice crosswise and enjoy.
14. Number of servings vary according to thickness of slices.
Title: Imposter Tiramisu
Ingredients:
- 2 Bourbon
- 1/2 rum
- 1 butter
- 1 sugar
- 6 eggs
- 2 vanilla
- 1/2 pecans
- 1/2 ladyfinger
- 1 heavy cream
- 3/4 sugar
- 3
Instructions:
1. Soak the crumbled macaroons in the liquor.
2. Cream together the butter and sugar.
3. Beat in egg yolks.
4. Add melted chocolate, vanilla, nuts and soaked macaroons.
5. Beat egg whites to stiff peaks; fold into chocolate mixture.
6. Grease a springform pan and line with single ladyfingers.
7. Chill overnight.
8. Remove from pan and decorate with the heavy cream whipped with the 3T sugar.
Title: Pumpkin Squares With Cider Caramel Sauce
Ingredients:
- 1 sugar
- 1 1/2 flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/2 cinnamon
- 3/4 pumpkin pie spice
- 1 salt
- 2 pumpkin
- 1/2 pumpkin puree
- 1 eggs
- 2/3 brown sugar
- 2 cornstarch
- 1 apple cider
- heavy cream
- butter
- salt
- vanilla ice cream
Instructions:
1. Heat oven to 325 degrees. Grease 9 x 13 baking pan.
2. Combine sugar, flour, baking powder, baking soda, spice, and salt in a large bowl. Add oil, pumpkin, and eggs. Whisk until evenly blended. Pour batter into prepared pan.
3. Bake for about 30 minutes Remove and cool completely, approximately 1 1/2 hours.
4. Just before serving, make the cider caramel sauce. In a medium saucepan, whisk together brown sugar and cornstarch. Add the cider and mix until dissolved in to the sugar mixture. Cook over medium-high heat, stirring constantly, until large bubbles form (about 3 minutes). Reduce heat to low and allow sauce to simmer until thickens, (about 2 minutes).
5. Remove the sauce from the heat and whisk in cream and butter. Let sauce cool slightly. add a pinch of salt to taste.
6. To serve: Cut out cake in 3" squares. Top with a scoop of ice cream. Drizzle with sauce.
Title: Toblerone Biscotti
Ingredients:
- 1 caster sugar
- 3 eggs
- 2 1/2 plain flour
- 1 1/2 baking powder
- 150 chocolate
- 100
Instructions:
1. BEAT together the sugar and eggs until pale and thick. Fold in the flour, baking powder, almonds and Toblerone until well combined. Turn out onto a lightly floured surface and knead until smooth.
2. DIVIDE mixture in two and shape each into 30 × 5cm logs. Place on line baking trays and bake at 180°C for 25-30 minutes until lightly browned and firm to touch. Allow to cool for 10 minutes.
3. REDUCE oven to 150°C Using a serrated knife, cut the logs on the diagonal into 1cm slices, then lay them, cut side down, on the tray and bake for 10 minutes. Turn and bake a further 10 minutes. Cool completely then store in an airtight container for 2-3 weeks.
Title: Triple Chocolate Tart
Ingredients:
- 30 butter
- 1/3 sugar
- 2 heavy cream
- 6 milk
- 2/3 vanilla
- 2 1/2 chocolate flavor instant pudding and pie filling mix
- 2 chocolate curls
- 1
- 2
Instructions:
1. Crust: Combine cookies and sugar in food processor.
2. Pulse until cookies are finely crushed.
3. Add melted butter in stream and process until crust is evenly moistened and begins to come together.
4. Press crumb mixture onto bottom and up side of 9-inch round pan with removable bottom.
5. Filling: Place chocolate in bowl.
6. Heat cream in medium-size saucepan just until simmering.
7. Pour over chocolate; let stand 2 minutes.
8. Stir until smooth.
9. Pour into bottom of prepared crust.
10. Refrigerate 30 minutes or freeze 10 minutes, until firm.
11. Beat together 1 cup of milk and the whipped topping mix in large bowl as per package directions.
12. Stir in vanilla.
13. Top with pudding mix and remaining milk; beat until well blended and consistency of sour cream.
14. Spread into tart shell, swirling top decoratively, if desired.
15. Refrigerate 30 minutes or until firm to the touch.
16. Garnish with chocolate curls.
Title: Thai Baked Custard
Ingredients:
- 350 milk
- 4 semolina
- 2 eggs
- 3 caster sugar
- 3 kiwi
- 2 star fruit
- 1
Instructions:
1. Place the milk in a saucepan.
2. Bring to the boil, add the coconut, pour into a basin and leave to cool.
3. Beat semolina, eggs and sugar into the cooled milk mixture.
4. Place the basin over a pan of slow simmering water and stir until mixture thickens.
5. Pour into a greased 2 lb loaf tin and bake at gas 4 for 30 minutes and then grill under medium grill until golden.
6. Cut into bars and serve warm with slices of the kiwi and star fruit.
Title: Chocolate Cherry Blossoms
Ingredients:
- 3 butter
- 3 sugar
- 1 1/2 flour
- 1 1/2 eggs
- 3 baking powder
- 1 1/2 dried cherries
- 1/3 sugar
- 1/3
- 1
Instructions:
1. Place unsweetened chocolate in medium microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until melted. Add butter; stir until butter is melted. Cool 10 minutes.
2. Combine melted chocolate mixture, 1 1/2 cups of sugar, 3/4 cups of flour, eggs and baking powder in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add remaining 3/4 cup of flour and dried cherries. Continue beating just until well mixed. Cover; refrigerate until firm. [1 hour].
3. Heat oven to 300. Place 1/3 cup of sugar in small bowl. Shape dough into 1 inch balls. Roll in sugar. Place 2 inches apart onto lightly greased cookie sheets. Bake for 10 to 12 minutes or until top is cracked and set.
4. Immediately press 1 cherry chocolate kiss into each cookie. Remove to cool racks. Cool completely or until chocolate is set. [about 1 hour]. Store between sheets of waxed paper in container with tight-fitting lid for up to 5 days.
Title: Key Lime Pie
Ingredients:
- 3 eggs
- 1 sweetened condensed milk
- 1/2 lime juice
- 1 cream of tartar
- 1/2 sugar
- 1/3
- 2 -3
Instructions:
1. Preheat oven to 325. In medium mixing bowl, beat egg yolks; gradually beat in sweetened condensed milk and lime juice. stire in food coloring, if desired. Pour into pastry shell.
2. Bake 30 minutes. Remove from oven. Increase oven temperature to 350.
3. Meanwhile, for meringue, with clean mixer, beat egg whites and cream of tartar to soft peaks. Gradually beat in sugar, 1 tablespoon at a time. beat 4 minutes or until stiff, glossy peaks form and sugar is dissovled.
4. Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 15 minutes. Cool 1 hour. Chill at least 3 hours. sore covered in refrigerator.
Title: My Mom's Cut out Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 vanilla
- 2 cream of tartar
- 2 baking soda
- 3 flour
- 1/2 milk
- 2 -3 water
- 1 confectioners' sugar
Instructions:
1. Allow butter to soften (not melt!) at room temperature. In a large bowl, cream butter and sugar.
2. Add egg, vanilla, cream of tartar and baking soda.
3. Add flour alternately with milk.
4. Cover with plastic wrap and chill for at least an hour in the refrigerator. (I usually chill it overnight.).
5. Preheat oven to 350°F.
6. Roll out with plenty of flour to keep from sticking, but try to avoid incorporating too much flour into the dough since it will make the cookies less moist.
7. Cut out into circles or with your choice of cookie cutters. Carefully transfer cookies to an ungreased cookie sheet.
8. Bake on a cookie sheet in the oven until they become a light gold color. Watch them carefully so that they don't get overdone.
9. Allow to cook completely before icing.
10. For icing, put a couple of tablespoons of not-quite-boiling water into a large bowl. Add the confectioners' sugar and mix together, adding more water as you need to form a thick paste. Color, as desired.
11. Spread about 1 tablespoon of icing on each cookie. Decorate with colored sugar and sprinkles as desired.
Title: A Healthier Apple Nut Snack Cake
Ingredients:
- 3/4 Egg Beaters egg substitute
- 1 vanilla
- 1 cinnamon
- 1 whole wheat flour
- 3/4 baking powder
- 1 salt
- 1/2 apples
- 2 walnuts
- 1/2 - 1
Instructions:
1. Preheat oven to 350*F and grease 8-inch square pan.
2. In large mixing bow, beat egg beaters and vanilla until frothy; gradually add Splenda brown sugar, continuing to beat after each addition.
3. Add cinnamon, baking powder and salt; gradually add flour continuing to beat after each addition.
4. Stir in apples and nuts.
5. Pour into greased pan.
6. Bake 30 to 45 minutes or until toothpick inserted in center comes out clean.
7. Serve warm or cool. Can be topped with whipped cream.
Title: Sugar Cookies (Scandinavian)
Ingredients:
- 1 butter
- 3/4 sugar
- 1 egg
- 1/4 salt
- 1/2 vanilla extract
- 1/2 ground cardamom
- 1 all-purpose flour
- 3 sugar
Instructions:
1. Preheat oven to 350°F.
2. Beat the butter until creamy. Beat in the sugar until well blended.
3. Stir in the egg, then the salt, cardamom, vanilla extract, and almond extract.
4. Slowly add the flour, blending well.
5. Refrigerate the dough for 30-90 minutes. Take out only enough to work with at one time.
6. Roll to 1/8" thickness on a lightly floured board. (Flour the rolling pin lightly, too, or use a rolling pin cover.) Cut the dough with floured cutters.
7. Place cookies on ungreased baking sheets (optional: use parchment paper). Leave a little room between cookies. Dust with the sugar of your choice and bake at 350°F for 11-15 minutes until lightly browned at edges. Remove cookies from baking sheets after 1-2 minutes and let them cool.
8. These cookies may be frozen. You can refrigerate the dough or even freeze it for later use.
Title: Strawberry Cheesecake in a Glass
Ingredients:
- 1 strawberry
- 3 currant jelly
- 8 sugar
- 3 light cream cheese
- 2 skim milk
- 2 milk
- 1 lemon juice
- 1 sugar
- graham cracker crumbs
Instructions:
1. In bowl, toss strawberries with jelly or sugar; cover and set aside.
2. In mixer bowl, beat cheese, milk, juice and sugar until smooth; fold in whipped topping.
3. Spoon 2 tbsp crumbs into each of four 8 to 10 ounce stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally.
4. Serve immediately or cover and refrigerate up to 6 hours.
Title: Milk Chocolate Pudding
Ingredients:
- 2 cornstarch
- 1/2 sugar
- 1 1/2 low-fat milk
- 2 vanilla extract
- 1 egg
- 1
- 1/2
Instructions:
1. Add the sugar and cornstarch in a saucepan; gradually adding the milk, stirring with whish or hand beater until well blended.
2. Stir in chocolate.
3. Bring to a boil over medium high heat; cook at least 7 minutes, stirring rapidly.
4. Gradually add hot milk mixture to the egg, using a whisk.
5. Return the milk mixture to the pan and cook until thick and bubbly.
6. Remove from heat, stir in vanilla.
7. Spoon into bowl.
8. Add a couple of almonds on top.
9. Either eat it after it cools or place plastic wrap over the top of it and place it into the refrigerator.
Title: Almost Apple Pie
Ingredients:
- 1/2 margarine
- 1/2 white sugar
- 1 1/2 flour
- 5 sliced apples
- 1/2 white sugar
- 2 flour
- 1 cinnamon
Instructions:
1. Whisk the crumb mixture together and pat half the crumb mix into an 8x8 baking pan.
2. Slice apples into a large bowl, add the dry ingredients, mix gently and place filling over the crumb base.
3. Put the remaining crumbs over the apples and pat in place.
4. Bake in a 350 oven 40 to 50 minutes or till nicely colored, times vary from oven to oven.
Title: Apple Slice With Creamy Topping
Ingredients:
- 1 coconut
- 1 butter
- 125 apple
- 1 light sour cream
- cinnamon
Instructions:
1. Mix first 3 ingredients together: Press into slice tin, (lined with baking paper) and cook in a moderate oven 20-25 minutes, til very lightly browned.
2. Cool for 10 minutes and then spread cooked apple carefully over base.
3. Pour over about 400gr light sour cream, spread out with the back of a spoon.
4. Sprinkle with cinnamon and bake a further 10 to 15 minutes.
5. Hints: You'll need to cook about a kilo of Granny Smiths for this, (or use canned apples, but NOT the ones without sugar.) Peel and slice your apples and cook with 1/2 cup water, and sugar to taste.
6. Drain and cool before use.
7. Be generous with the baking paper, it makes it easier to lift the slice out of the tin.
8. Cut the slice when it is cold.
9. Nice warm too, but cut in the tin.
Title: Gluten-Free Candied Ginger Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 vanilla
- 1 buckwheat flour
- 1 crystallized ginger
- 1/2 gluten free baking powder
- 1/4 ground ginger
- 1 cinnamon
- 1 nutmeg
- 1 salt
- 1/2 milk
- 1/4
- 3
Instructions:
1. Cream butter and sugar together.
2. Add yolk and beat well.
3. Add vanilla and beat until smooth.
4. Cobine next 7 ingredients in a bowl.
5. Add to butter mixture, mixing well.
6. Add milk, 1 tablespoon at a time, until a soft dough forms.
7. Roll dough into 2-teaspoon sized balls.
8. Arrange on greased cookie sheets and bake in a preheated 375* oven for 10 to 12 minutes until golden and tops of cookies appear cracked.
9. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.
10. Enjoy!
Title: Practically Perfect Peach Crisp
Ingredients:
- 1/3 honey
- 4 butter
- 1 rolled oats
- 1 walnuts
- 1 1/2 ground cinnamon
- 2
Instructions:
1. Turn on the broiler.
2. Combine the honey and 2 tablespoons of butter in a 2 cup measure, microwave, uncovered, on high for 1 minute.
3. Meanwhile, combine the oats, nuts, and cinnamon in a large bowl.
4. Remove the honey mixture from the microwave and stir until the butter melts completely.
5. Add to the oat mixture and stir to mix well.
6. Drain the peaches, discarding the syrup, and arrange them in a shallow baking dish, such as a 9 inch pie plate. Microwave, uncovered, on high for one minute.
7. Top the fruit with the oat mixture.
8. Place the crisp under the broiler until the oats are golden brown, 3 to 4 minutes.
9. Meanwhile, place the remaining two tablespoons of butter in a 1 cup glass measure and microwave, uncovered, on high 25 seconds or until melted, then drizzle it over the browned oats.
10. Serve at once.
Title: Glazed Lemon Pound Cake
Ingredients:
- 1 unsalted butter
- 3 unsalted butter
- 3/4 all-purpose flour
- 2 all-purpose flour
- 1/3 low-fat buttermilk
- 1 1/2 lemons, zest of
- 1/2 fresh lemon juice
- 1/2 salt
- 2 baking powder
- 5 baking soda
- 2 sugar
- 3 -4 eggs
- confectioners' sugar
- fresh lemon juice
Instructions:
1. CAKE:
2. Preheat oven to 350°, with rack in lowest position.
3. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
4. In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice.
5. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
6. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each.
7. With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
8. Divide batter evenly between pans; smooth tops.
9. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly).
10. Cool 15 minutes in pan.
11. Turn out cakes onto a rack; cool completely before glazing.
12. Set rack with cakes over a baking sheet lined with waxed paper.
13. GLAZE:
14. Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable).
15. Add more sugar or lemon juice, as necessary, to achieve desired consistency.
16. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
17. Lovely! Enjoy!
Title: Chocolate and Hazelnut Cheesecake Slice
Ingredients:
- 90 butter
- 1/4 caster sugar
- 1 plain flour
- 2 cocoa powder
- 600 cream cheese
- 1 sour cream
- 350 dark chocolate
- 60 toasted hazelnuts
- 100 dark chocolate
- 25 toasted hazelnuts
Instructions:
1. Preheat oven to 160 °C and Lightly grease and line a 20cm x 30cm baking tin with non-stick baking paper.
2. For the biscuit base, place butter, sugar, flour and cocoa powder in a large bowl and rub together with your fingertips until the mixture begins to resemble moist, rough breadcrumbs.
3. Press the mixture firmly into the base of the prepared tin and chill for 10mins.
4. Bake for 20 mins then set aside to cool.
5. Beat together the cream cheese and sour cream until smooth, then fold through the chocolate and hazelnuts.
6. Spoon the mixture over the prepared base, smoothing it out evenly.
7. Chill in the fridge for at least 4 hours.
8. For the topping, pour the chocolate onto a piece of greaseproof paper and scatter with the hazelnuts.
9. Chill to set, then roughly chop and scatter over the cheesecake.
10. Cut into 18 slices & serve.
Title: Italian Bowtie Pastry (wandas)
Ingredients:
- 2 1/4 all-purpose flour
- 2 white sugar
- 1 salt
- 1 egg
- 1 vanilla extract
- 2 butter
- 3 sherry wine
- confectioners' sugar
Instructions:
1. In one bowl, mix flour, salt and sugar.
2. In a separate bowl, blend egg, butter and vanilla.
3. Make a well in the dry ingredients and add the egg mixture, mix until a stiff dough forms.
4. Add sherry a tablespoon at a time until the dough becomes smooth and pliable.
5. Cover and chill 2 hours.
6. Roll out chilled dough on a floured surface to 1/8 inch.
7. Cut narrow strips and twist into loose knots.
8. Fill deep fryer or heavy pot with 1-1/2 to 2 inches of oil.
9. Heat to 375 degrees F.
10. Fry cookies until they puff and turn golden brown (about 2 minutes).
11. Drain on paper towels or brown bags.
12. Dust with sugar while still warm.
Title: Ice Cream Pretzel Cake
Ingredients:
- 1 1/4 butter
- 6 vanilla ice cream
- 3/4
- 2
- 1/2
- 1/4
Instructions:
1. Place crushed pretzels in a small bowl; cut in butter until crumbly.
2. Press onto the bottom of a greasted 9-in. springform pan.
3. Cover and freeze for at least 30 minutes.
4. Spread fudge topping over crust; cover and freeze.
5. Set aside 16 chocolate-covered pretzels for garnish.
6. Place remaining pretzels in a food processor; cover and process until crumbly.
7. Transfer to a large bowl; stir in ice cream.
8. Spread over fudge topping.
9. Drizzle with caramel topping.
10. Garnish with reserved pretzels.
11. Cover and freeze for at least 8 hours or overnight.
Title: Crock Pot Tropical Apple Crisp
Ingredients:
- 1/2 apple cider
- 1 cornstarch
- 1/3 orange marmalade
- 3 pineapple tidbits
- 1 cinnamon
- 1/2 nutmeg
- 1/2 butter
- 1/2 flour
- 1/3 oatmeal
- 1/2 brown sugar
- 1/2
- 2/3
Instructions:
1. In a large bowl, combine apple cider and cornstarch until well blended.
2. Add orange marmalade, apples, pineapple, coconut and spices.
3. Transfer to a crock pot that has been sprayed with oil.
4. In a small bowl, combine remaining ingredients until crumbly.
5. Crumble over top of mixture in crock pot.
6. Cover and cook on low for 4 hours or on high for 2 hours.