lumicero/recipes-ing2inst huggingface dataset:
Title: Cold Zabaglione
Ingredients:
- 2 sugar
- 2
- 3
- 1/3
Instructions:
1. Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl.
2. Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes.
3. Continue whisking as you slowly pour in the prosecco; you should then have a soft, billowing mass.
4. Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool.
5. Then whisk the whipping cream and fold into the egg mixture.
6. Pour into 2 glasses and serve.
Title: Halloween Cupcakes
Ingredients:
- 1 eggs
- 2 light brown sugar
- 3/4 canned pumpkin
- 1 baking soda
- 1 poppy seeds
- 2 water
- 1/2 butter
- 1/2 margarine
- 3 powdered sugar
- 1 milk
- 2
Instructions:
1. In a mixing bowl combine cake mix, eggs, sugar, pumpkin, water, baking soda, and poppy seeds.
2. Beat on medium speed for 3 minutes.
3. Pour batter into 18 paper-lined muffin cups.
4. Bake at 325 degrees for approximately 25-30 minutes or until golden.
5. Cool 10 minutes.
6. Remove from pan and place on wire rack until complete cool.
7. For frosting: Cream together all ingredients until smooth.
Title: Evelyn's Magic Peanut Butter Middles
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 1/2 sugar
- 1/2 brown sugar
- 1/2 butter
- 1/2 peanut butter
- 1/4 vanilla
- 1 egg
- 1 peanut butter
- 3/4 confectioners' sugar
- 3/4
Instructions:
1. In small bowl combine flour, cocoa and baking soda; blend well. In large bowl beat sugar, brown sugar, margarine & 1/4 cup peanut butter until light and fluffy. Add vanilla and egg; beat well. Stir in flour mixture until blended; set aside. In small bowl, combine filling (3/4 cup peanut butter & 3/4 cup confectioners sugar) ingredients; blend well. Roll into 30 1" balls.
2. For each cookie, with floured hands, shape about 1 TBSP dough around 1 peanut butter ball; covering completely. Place 2 inches apart on ungreadsed cookie sheet. Flatten with bottom of glass dipped in sugar. Bake in 375 oven for 7-9 minutes or until set and slightly cracked. Cool on wire racks. Makes 30 cookies.
Title: Thanksgiving Rice Crispy Turkeys
Ingredients:
- 2 butter
- 10 marshmallows
- 6
- 1
- 10
Instructions:
1. Melt butter in pan, and then add marshmallows.
2. After thoroughly melted, add rice crispies and stir.
3. Pour into a pan to cool for one minute.
4. Butter your palms and take a golf ball size chunk of rice crispies and roll into a circle or oval and place on a sheet of wax paper or silicone mat.
5. While still warm, insert three candy corn "feathers" into the back end (this is a good point for toddlers to help).
6. Melt dipping chocolate according to directions and then dip the front end of turkeys into chocolate and secure one candy corn thin end down.
7. Allow to set for 10 minutes and they are ready to eat!
Title: Mini Pots of Gold
Ingredients:
- 16 milk
- 1/4
- 14
- 2
- 4
- 1
Instructions:
1. Preheat your oven to 350 degrees.Grease a mini muffin tin.
2. Mix together the cookie dough and the cocoa with a mixer on medium.
3. Divide the dough into 36 mini balls.
4. Place one ball in each muffin cup and press it down the center and up the sides of the cup. Don't let the bottom dough get too thin otherwise the cookie will break.
5. Place the pans in the refrigerater for 15 minutes.
6. Bake for 9 minutes and remove the pan from the oven. Gently press down the center of every cookie. They will be puffy. A small spoon works well.
7. Place the pan back in the oven for 1 minute.
8. Let them cool in the pan for five minutes before putting the pots on a wire rack. If they don't come out easily use a knife along the edge and pop them out.
9. While the pots are cooling add the milk to the caramel and heat it in a saucepan on low. Stir frequently until smooth.
10. Spoon the caramel into the cookie pots and while the caramel is still warm decorate with the chocolate candy and yellow sugar.
11. Note: Also yummy with Reese's Pieces instead of M&Ms.
Title: Blackout Cake
Ingredients:
- 1 1/4 butter
- 3 sugar
- 3 eggs
- 2 vanilla extract
- 4 flour
- 3 baking soda
- 3 salt
- 1/2 buttermilk
- 3/4 boiling water
- 1 1/3 heavy cream
- 3/4 - 1 butter
- 18 vanilla extract
- 1 1/2
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour 2 9-inch cake pans.
3. Tap out excess flour.
4. In a large bowl beat together butter and sugar until light and fluffy, about 1-2 minutes.
5. Add eggs and vanilla extract; beat till well blended.
6. Add melted chocolate and beat 1-2 minutes.
7. Mix together flour and baking soda and salt.
8. Add to chocolate mixture in 2 additions alternately with the buttermilk.
9. Beat till well blended.
10. On low speed, add boiling water and beat till smooth.
11. (Batter will be thin.) Pour into prepared pans.
12. Bake for 35-40 minutes or until tester inserted in center comes out clean.
13. Let cool in pans for 10 to 15 minutes.
14. Turn out onto wire racks and cool completely.
15. For Ganache:Melt chocolate chips and cream together and stir until smooth.
16. Stir in butter and vanilla.
17. Cover and refrigerate for 1 to 1 1/2 hours until ganache holds its shape and is thick enough to spread on cake layers.
18. Cover one layer with a little more than 1/3 of the ganache.
19. Top with second layer; frost top and sides with remaining ganache.
20. Press almond slivers into sides of cake.
21. Refrigerate 3 to 4 hours for ganache to firm back up for easier slicing.
Title: Strawberry Thumbprints
Ingredients:
- 3/4 unsalted butter
- 1 sugar
- 1 vanilla extract
- 2 salt
- 1/2 ground walnuts
- 1 all-purpose flour
- 2
- 0.5
Instructions:
1. Beat butter, 1/2 c of the sugar, yolk, vanilla and salt until fluffy. Add walnuts and flour. Blend on low speed just until combined; dough will be crumbly but moist. Divide dough in half and form into two balls; wrap in plastic, refrigerate for 1 hour.
2. Heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Beak off 1 Tbsp of dough and roll into a ball (I use a cookie scoop). Roll ball in remaining 1/2 c sugar to coat. Place on prepared baking sheet. Press a deep indentation into the center of the dough, large enough for 1/2 tsp jam. Fill indentation with jam; repeat to form 36 cookies.
3. Bake cookies in preheated oven for 12-14 min, rotating pans halfway through, until lightly golden. Cool on pans on wire racks for 5 minutes. Transfer cookies to racks; cool completely.
Title: Apple Ghosts
Ingredients:
- 10 -12 green apples
- 10 -12 red apples
- 3 white chocolate chips
- 2 solid shortening
- 2
Instructions:
1. Rinse apples, wipe dry, and firmly insert a stick into stem end of each fruit until secure.
2. In a 1-quart glass measure or small deep microwave-safe bowl, combine candy and shortening.
3. Place in a microwave oven and heat at half power (50%) until chips are soft, 2 1/2 to 3 minutes. Stir until smooth.
4. If still lumpy, return to microwave and heat for 20-second intervals until candy is smooth.
5. Quickly dip apples, 1 at a time, into coating to cover, letting excess drip back into bowl.
6. Set apples, sticks up, in a 10- by 15-inch pan lined with waxed paper or cooking parchment.
7. If desired, make ghost faces by pressing licorice slices into soft coating. If coating on apple is too firm, use melted coating to glue licorice in place.
8. If coating gets too thick, reheat it briefly in the microwave at 50% power and stir.
9. Let apples stand until coating is firm to touch, at least 30 minutes at room temperature or 10 minutes if chilled.
Title: Gluten-Free S'mores
Ingredients:
- 1/4 marshmallows
- 1/4 honey
- 4
- 10
- 1
Instructions:
1. Preheat the broiler and move a rack to the top of the oven. Line a baking sheet with foil.
2. Place 1/4 cup of the chocolate chips in a small microwaveable bowl and cook for 45 seconds, stirring halfway through. Stir in the chocolate-hazelnut spread and mix until combined and uniform in color. Spread 2 tablespoons of the melted chocolate on each rice cake. Place 5 marshmallow halves on each rice cake, then transfer the rice cakes to the prepared baking sheet.
3. Broil the s'mores for 45 seconds to 1 minute, rotating the baking sheet 180 degrees halfway through the cooking time. The marshmallows should be nice and toasted. Remove the baking sheet from the oven. Sprinkle the remaining 2 tablespoons chocolate chips on each while still warm, then cool for 5 minutes. Drizzle the honey over the top and serve.
Title: Raw Chocolate Mousse, Lactose Free
Ingredients:
- 3/4 cashews
- 2 cocoa powder
- 3 coconut cream
- 2
Instructions:
1. Put the cashews in a blender and blend for a couple of minutes until you have a smooth nutbutter.
2. Add the rest of the ingredients and blend until you have a smooth chocolate mousse.
3. Taste and add more agave syrup or cocoa powder if needed.
4. Enjoy straight away or chill in the refrigerator for a while. It will thicken when it is chilled.
Title: Bailey's Irish Cream Cupcakes
Ingredients:
- 3/4 hot water
- 3/4 butter
- 6 butter
- 1 all-purpose flour
- 1 2/3 granulated sugar
- 3/4 dark brown sugar
- 3/4 baking powder
- 1 1/4 baking soda
- 3/4 salt
- 1/2 buttermilk
- 3/4 eggs
- 2 confectioners' sugar
- 1/4 irish cream
- 1
- 1/4
- 1/8
Instructions:
1. Preheat oven to 350 degrees F.
2. Line 18 muffin cups with liners.
3. In bowl, mix cocoa and hot water until dissolved; reserve.
4. Melt 6 T butter; reserve.
5. In bowl, mix flour with next five ingredients.
6. Whisk in buttermilk, eggs, melted butter and cocoa mixture.
7. Stir in chips.
8. Divide among liners.
9. Bake 18-22 minutes or until toothpick inserted comes out clean.
10. Cool 10 minutes.
11. Transfer from pan to racks; cool.
12. On medium-high speed, beat remaining butter until fluffy.
13. Gradually beat in confectioners' sugar until blended.
14. Add liqueur; beat until light and fluffy, 2 minutes.
15. Beat in 1/8 t food coloring until blended.
16. If desired, fit large star tip into pastry bag.
17. Using paintbrush starting at tip of bag, paint 2-3 lines of food coloring along inside, ending 1 inch from edge.
18. Place bag in glass; fill with frosting.
19. Pipe, or with spoon, spread frosting over cupcakes.
20. If desired, decorate with shamrocks.
Title: Mocha Orange Patchwork Cookies
Ingredients:
- 3 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 unsalted butter
- 1 granulated sugar
- 2 orange zest
- 1 vanilla extract
- 1 egg
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/4 unsalted butter
- 1 granulated sugar
- 1 instant espresso
- 1 coffee
- 1 vanilla extract
- 1 egg
Instructions:
1. For orange dough, whisk flour, baking soda and salt in small bowl.
2. In large bowl, beat butter with electric mixer on medium high until creamy, 2 minutes. Add sugar gradually. Beat until fluffy, 3 minutes. Beat in orange zest and vanilla. Beat in egg, scraping bowl .
3. Mix in one-third of flour mixture, on low speed. Gradually add, and blend, remaining flour.
4. For mocha dough, whisk flour, cocoa, baking soda and salt in small bowl.
5. In large bowl, beat butter on medium high until creamy, 2 minutes. Add sugar gradually. Beat until fluffy, 3 minutes. Dissolve coffee in vanilla. Beat into dough. Beat in egg.
6. Mix in one-third of flour mixture on low speed. Add remaining flour gradually, until blended.
7. Doughs will be slightly damp but crumbly. Scrape onto large pieces of plastic wrap, shape into flat discs, and wrap. Refrigerate until firm, 2 hours to overnight.
8. Line 2 cookie sheets with parchment paper.
9. For patchwork cookies, choose small cookie cutter that fits inside larger one, and allows a border.
10. Roll doughs to 1/4-inch thickness on floured surface. Cut out large orange shape; place on cookie sheet. Cut out large mocha shape; place 2 inches apart. Cut out small shapes from centre of each. Place small mocha shape inside large orange shape, and vice versa. When pans are full, place in freezer for 15 minutes or refrigerator for 30 minutes.
11. For marbled cookies, knead scraps together. Roll out dough; cut.
12. Bake in 350F oven until edges begin to colour, about 12 minutes for 2-inch cookies. You can use top and middle oven racks, switching trays halfway through baking time – quickly, to maintain temperature.
13. Makes about 50 cookies.
Title: Delightful Peach Melba Dessert
Ingredients:
- 4 water
- 4 cornstarch
- 1/4 sugar
- 1 water
- 2 vanilla ice cream
- 1/3
- 2
Instructions:
1. In a medium saucepan over medium heat, combine peaches, 1/4 cup water, cornstarch and sugar. Cook for 8-10 minutes or until slightly thickened, stirring frequently. Remove from heat and set aside to cool slightly.
2. In a small saucepan over medium heat, combine raspberry preserves and water. Whisk together over heat for 5-10 minutes or until mixture melts together and becomes smooth in texture. Set aside to cool slightly.
3. To assemble each dessert: Place angel food dessert cup in a serving dish, spoon a little warm raspberry mixture into center, place one scoop of ice cream atop raspberry mixture and top with of warm peach mixture.
Title: Chocolate Pumpkin Cake
Ingredients:
- 1 buttermilk
- 1 water
- 2/3 sugar
- 2 eggs
- 2 baking soda
- 1 salt
- 1/2 all-purpose flour
- 2 cream cheese
- 3/4 canned pumpkin
- 1 sugar
- 1/3 ground cinnamon
- 1/4 raspberries
- 1/4
- 1/2
- 4
Instructions:
1. Prepare oven and pans: Preheat oven to 350°F Grease and flour two 9-inch round baking pans; set aside.
2. Combine ingredients: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.
3. Do the touch test: Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.
4. Prepare pumpkin cream filling: In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.
5. Make chocolate glaze: In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers. Makes 14 servings.
Title: Viennese Crescents
Ingredients:
- 2 1/2 flour
- 1 butter
- 3/4 sugar
- 1 walnuts
- 1
Instructions:
1. Preheat oven 350°.
2. Add nuts and butter to food processor.
3. Grind to paste.
4. Add sugar and flour; process.
5. Shape dough into small crescents about 1 1/2 inches long.
6. Bake in ungreased baking sheet until lightly browned, about 15 to 18 minutes.
7. Roll in vanilla sugar (powdered sugar that has had a vanilla bean stored in).
Title: Mascarpone Mini Cupcakes With Strawberry Glaze
Ingredients:
- 8 mascarpone cheese
- 2 frozen strawberries
- 1/4 confectioners' sugar
- 1
- 1/3
- 2 1/2
Instructions:
1. Preheat the oven to 350*F.
2. Line 4 mini muffin tins (48 mini muffin molds) with paper liners.
3. In a large bowl, combine the mascarpone, egg whites, & vegetable oil.
4. Using a hand mixer, beat the ingredients until combined and creamy.
5. Add the cake mix and 1 cup water and mix until smooth.
6. Fill the muffin liners to just below the rim and bake until puffed and golden, 18-20 minutes.
7. Remove from the oven, let cool slightly in the tins, then transfer the cupcakes to a wire rack to cool completely.
8. Meanwhile, puree the strawberries in a blender or food processor.
9. Place the confectioners sugar in a medium bowl.
10. Pour in the strawberry puree and whisk until smooth.
11. Dip the tops of the cooled cupcakes into the strawberry glaze.
12. Let the cupcakes sit for a few minutes for the glaze to firm up.
13. Serve and enjoy the compliments.
Title: French Tart Pastry
Ingredients:
- 1 3/4 unsifted all-purpose flour
- 2 sugar
- 1/4 salt
- 4 unsalted butter
- 1 egg
- 1
Instructions:
1. Fit bowl of food processor with the metal blade; add in the flour, sugar, salt, and butter.
2. Process on/off for 10 seconds (ten 1 second pulses) until the mixture resembles coarse meal.
3. Add the egg and water to a small bowl; beat to mix.
4. Through the feed tube, add the egg/water mixture and continue to process briefly (about 20 seconds) only until the mixture barely (but not completely) holds together.
5. Turn mixture out onto a large unfloured board or smooth work surface; knead briefly (only a few seconds) until the mixture is smooth and holds together; press the mixture together to form a ball.
6. Smooth the sides and flour it lightly.
7. *Unless the kitchen is terribly hot, or unless you have handled the mixture too much (enough to melt the butter), it is not necessary to refrigerate this before using; if you must, refrigerate it for only about an hour or less; if it is refrigerated too long it will crack when you roll it out.
8. Roll out and fit into tart pan.
Title: Peach Halves with Easy Chocolate Sauce
Ingredients:
- 1 water
- 3/4 sugar
- 1/3 cocoa powder
- 1/2 vanilla extract
- 1
Instructions:
1. Divide peaches among 4 individual dessert bowls& set aside.
2. Combine water& sugar in a small saucepan and bring to a boil over high heat.
3. Stir in cocoa& return to a boil; boil, stirring constantly, for 1 minute.
4. Remove from heat, stir in vanilla& pour over peaches.
5. Serve at once.
Title: Figs in Syrup - Saudi Arabia
Ingredients:
- 1/2 lemon
- 1/4 sugar
- 2 honey
- 1 clove
- 18 walnut halves
- 1 fresh figs
- 1/2 figs
- 1/4 plain yogurt
- vanilla
- walnuts
Instructions:
1. With a vegetable peeler, cut a thin strip of peel about 2 inches long from lemon. Set aside. Squeeze juice from lemon; add water to measure 1/2 cup. Combine lemon peel strip, lemon juice mixture, sugar, honey and clove in a saucepan. Bring to boiling; reduce heat. Cook and stir till syrup is thickened and bubbly. Remove from heat; discard clove and lemon peel. Cool slightly.
2. Insert one walnut half into each fig. Place in individual dessert dishes. Stir together cooled syrup, yogurt, and vanilla; spoon over figs. Cover; chill till serving time. Sprinkle with chopped walnuts.
Title: Pumpkin Spice Truffles
Ingredients:
- 6 white chocolate
- 2 cream cheese
- 1/4 pumpkin puree
- 1 pumpkin pie spice
- 3/4 dry milk
- 3/4 powdered sugar
- 1 1/2 graham cracker crumbs
- 1
- 3
Instructions:
1. In a small bowl, melt the white chocolate in the microwave in short bursts until it is melted and entirely smooth. Set aside for now.
2. Combine the softened cream cheese and the pumpkin puree in the bowl of a stand mixer and beat until smooth and combined. Scrape the bowl and beat again to make sure there are no lumps in the cream cheese.
3. Add the powdered milk, the powdered sugar, and the pumpkin pie spice. Beat on low until incorporated, then scrape down the mixing bowl and beat on medium speed for 2 minutes, until very smooth.
4. Add the melted white chocolate and mix until incorporated. Finally, stir in the graham cracker crumbs.
5. The mixture will be fairly soft at this point. Press cling wrap on the top and refrigerate it until firm enough to roll, about 2 hours.
6. When the candy is firm, use a candy scoop or a teaspoon to scoop up small balls. Dust your hands with powdered sugar and roll the truffles between your palms to make them round.
7. Melt the orange candy coating in a microwave-safe bowl until melted and fluid.
8. Dip the truffles in the coating, one by one, using dipping tools or a fork. Set them on a foil-lined baking sheet when finished.
9. To make them look more like pumpkins, add a bit of melted chocolate to the remaining orange coating to turn it a darker shade of brownish-orange. Put it in a small plastic bag and snip off a tiny corner. Pipe intersecting lines across the top of the truffles.
10. Finish them off with green leaves: melt the green candy coating and put it in a plastic bag as well. Draw a small swirl on to of each pumpkin truffle to simulate vines or leaves.
11. Refrigerate the truffles to set the coating, for about 10 minutes, before serving. Store Pumpkin Spice Truffles in an airtight container in the refrigerator for up to two weeks, and bring them to room temperature before serving.
Title: Chocolate-Orange Pots De Crème
Ingredients:
- 3 bittersweet chocolate
- 8 Grand Marnier
- 4 orange zest
- 1/2 vanilla beans
- 2 sugar
- 2
- 8
- 7
Instructions:
1. Bring 1 cup cream to simmer in medium saucepan. Remove from heat.
2. Add chocolate; whisk until smooth. Whisk in 2 tablespoons Grand Marnier.
3. Spoon 1 tablespoon chocolate mixture into each of eight 3/4-cup custard cups. Place cups in freezer.
4. Reserve remaining chocolate mixture. (Used to top custard after baking).
5. Combine milk, orange zest and 2 cups cream in medium saucepan. Scrape in seeds from vanilla beans; add beans. Bring to simmer.
6. Whisk yolks and sugar in large bowl to blend. Whisk hot cream mixture into yolk mixture. Let stand 30 minutes.
7. Strain through fine sieve set over medium bowl, pressing on solids. Whisk 2 tablespoons Grand Marnier into custard.
8. Preheat oven to 325°F
9. Ladle custard over chocolate in cups. Place cups in large baking pan. Pour enough hot water into pan to come halfway up sides of cups.
10. Bake until custards are set, about 50 minutes. Remove cups from water.
11. Stir chocolate mixture over low heat until just pourable if necessary. Spoon generous 1 tablespoon chocolate mixture over each. Chill overnight. Serve cold.
Title: Low Fat Vegan Brownie Bites
Ingredients:
- 1 brewed coffee
- 1/2 prune
- 1 ground flax seeds
- 1 canola oil
- 2 pure vanilla extract
- 3/4 sugar
- 2/3 whole wheat pastry flour
- 1/3 baking powder
- 1 salt
- 1/4
Instructions:
1. Preheat oven to 325.
2. Combine coffee, prunes and flax seeds in a blender. Blend until relatively smooth. Transfer to a large mixing bowl.
3. Mix in sugar, canola oil and vanilla.
4. Sift in pastry flour, cocoa powder, baking powder and salt. Mix well.
5. Spray a mini muffin tin with cooking spray. Fill each tin most of the way.
6. Bake for 15 to 17 minutes, tops should be firm to the touch and rounded.
7. Let cool completely before serving.
Title: Banana Bundt Cake
Ingredients:
- 1 water
- 1 eggs
- 1/3 banana
- 3
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10-inch bundt pan; set aside.
3. In a large bowl, add the cake mix, water, oil and eggs.
4. Mix for about one minute, at medium speed (with a hand held mixer).
5. Add the mashed banana, again mix one more minute at medium speed.
6. Pour into the bundt pan.
7. Bake for 43-45 minutes, or until done (using the tooth pick test).
8. Let set for 20 minutes in pan; before inverting onto plate.
Title: Heavenly Chocolate Berry Pie
Ingredients:
- 1 1/4 graham cracker crumbs
- 1/4 granulated sugar
- 1/4 margarine
- 1 cream cheese
- 1/4 brown sugar
- 1/2 vanilla
- 1 margarine
- 1 corn syrup
- 2 fresh strawberries
- 1 -2
Instructions:
1. Combine crumbs, granulated sugar, and margarine; press onto bottom and sides of 9 or 10 inch pie plate.
2. bake crust at 325 degrees for 10 mins.-let cool.
3. Combine cream cheese,brown sugar, and vanilla mixing until well blended.
4. Blend in 1/2 cup choc. chips, melted.
5. fold in whipped cream; spoon into crust.
6. chill several hours or overnight.
7. 1/2 cup of margarine, corn syrup, and water; stir over low heat until smooth.
8. arrange strawberries on top of pie; drizzle with choc. mixture.
9. Chill.
Title: Fruit 'n' Nut Rice Pudding
Ingredients:
- 1 1/2 white rice
- 1/2 currants
- 1/4 walnuts
- 1/4 cinnamon
- 1 sugar
- 1 1/2
- 1
Instructions:
1. Preheat oven to 180 degree Celsius.
2. Place the rice in an ovenproof pie dish.
3. Add the apricots, currants and walnuts.
4. Stir the milk through and blend in the cinnamon.
5. Bake for 15 to 20 minutes or until warmed right through; stir halfway through the cooking time.
6. Stir in sugar or substitute and rewarm for 5 minutes.
7. Cover with foil (or lid) and allow to stand for 5 minutes before serving.