lumicero/recipes-ing2inst huggingface dataset:
Title: Custard TeaCake
Ingredients:
- 250 butter
- 2/3 caster sugar
- 2 eggs
- 1 1/2 self raising flour
- 1/2 caster sugar
- 1 1/2 milk
- 2 butter
- 1 vanilla essence
- 20
- 2
Instructions:
1. Grease and line base and side of 23cm deep round cake pan; grease paper well.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, beat until combined.
4. Stir in sifted flour and custard powder.
5. Spread half the cake mixture into prepared pan, spread with cold custard, spread carefully with remaining cake mixture.
6. Bake in moderate oven (180 celcius) for about 40 to 45 minutes or until golden brown.
7. Cool in pan.
8. When cake is cold, carefully removed paper.
9. Serve dusted with sifted icing sugar and fruit.
10. custard-Blend custard powder and sugar with milk in saucepan.
11. Stir constantly over heat until mixture boils and thickens, stir in butter and essence.
12. Cool to room temperature.
Title: Earl Grey Tea Cookies
Ingredients:
- 2 all-purpose flour
- 2 salt
- 1/2 confectioners' sugar
- 3/4 pure vanilla extract
- 1 butter
- 1
Instructions:
1. In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
2. Preheat oven to 375 degrees F.
3. Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
Title: Coconut Poppy Seed Cake
Ingredients:
- 1 eggs
- 3 water
- 1 1/4 poppy seed
- 1/3 milk
- 1/4 instant coconut cream pudding mix
- 1/4 Cool Whip
- 3 1/2 flaked coconut
- 2
- 1 -8
- 1/3
Instructions:
1. Prepare cake according to package directions, adding poppy seeds and coconut extract if desired to batter.
2. Pour into a greased 9x13 inch baking pan.
3. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.
4. Cool completely.
5. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
6. Spread over the cake.
7. Spread with CoolWhip.
8. Sprinkle with coconut if desired.
Title: Make-Ahead Tiramisu
Ingredients:
- 2 instant coffee
- 1/4 boiling water
- 32 reduced-fat cream cheese
- 8 powdered sugar
- 1/4 Cool Whip Free
- 8 fresh raspberry
- 1
Instructions:
1. STIR coffee granules into boiling water until dissolved. Cover bottom of 8-inch square dish with 16 wafers. Drizzle with 1 tablespoons coffee.
2. ADD 2 tablespoons of the remaining coffee gradually to cream cheese in medium bowl, beating with whisk until blended. Add powdered sugar; mix well. Stir in COOL WHIP; spoon 1/2 over wafers in dish. Cover with remaining wafers. Drizzle with remaining coffee; top with remaining cream cheese mixture.
3. REFRIGERATE overnight. Top with raspberries just before serving; sprinkle with cocoa powder.
Title: Chocolate-Peanut Butter Pie
Ingredients:
- 3 butter
- 3 margarine
- 1 peanut butter
- 1 chocolate pudding mix
- 2 milk
- 1/4 peanut butter
Instructions:
1. Heat oven to 350°F Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.).
2. In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
3. Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
4. In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.
Title: Lemon Puff Pudding
Ingredients:
- 3 butter
- 1 sugar
- 1/4 flour
- 3 eggs
- 2 lemon rind
- 1/4 lemon juice
- 1 1/2 milk
- 1/4 salt
Instructions:
1. Preheat oven to 325 degrees.
2. Cream butter, 1/2 cup sugar and flour in mixing bowl. Add egg yolks, beat well. Stir in lemon rind, juice and milk.
3. Add salt to egg whites and beat until stiff; gradually beat in remaining 1/2 cup sugar; fold into first mixture.
4. Pour into 1-1/2 quart buttered baking dish; set dish in shallow pan containing boiling water 1" deep. Bake in 325 degree oven for 50-60 minutes, checking often to avoid burning top of cake.
5. Serve warm.
Title: Grandma Betty's Birdseed Cookies
Ingredients:
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 peanut butter
- 2 vanilla
- 1 butter
- 2 1/2 - 3 margarine
- 2 flour
- 3 baking soda
- 1 1/2 rolled oats
- 1 1/2 chocolate chips
- 1 1/2 raisins
- 1 sunflower seeds
- sesame seeds
Instructions:
1. Cream together sugars, eggs, peanut butter, vanilla and butter until smooth.
2. Combine oatmeal, flour and baking soda.
3. Add to butter mixture.
4. Mix well.
5. Mix in remaining ingrediants.
6. Roll into balls, place on greased cookie sheets and flatten with a fork.
7. Bake at 350 Degrees farenheit.
Title: Coconut Cream Cake - Paula Deen
Ingredients:
- 1 butter
- 2 granulated sugar
- 5 eggs
- 3 1/2 all-purpose flour
- 3 baking powder
- 1 milk
- 2 vanilla extract
- 1 heavy cream
- 2 sour cream
- 2 confectioners' sugar
- 1 vanilla extract
- 3 Cool Whip
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Grease and flour three 9 inch round pans. (I put small parchment round in the bottom of the pan).
3. For the cake, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Combine the flour and baking powder: add to the creamed mixture alternately with the milk, beginning and ending with flour.
5. Stir in the vanilla.
6. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until firm to the touch.
7. Cool the cakes for 10 minutes in the pans, then turn out to cool completely.
8. While the cakes cool, make the filling: In a large chilled bowl, whip the heavy cream until stiff. Fold in the sour cream, then gradually add the confectioners sugar. Stir in the vanilla, then fold in the coconut.
9. To serve, split each cake later in half horizontally. Spread the filling between the layers and on the top of the cake. Place the cake in an airtight container and refrigerate for 3 days before serving.
10. When ready to serve remove from refrigerator and sprinkle with coconut. If desired frost with cool whip and then sprinkle coconut.
Title: Peanut Butter Cake With Peanut Butter Frosting
Ingredients:
- 2 white sugar
- 1 baking soda
- 2 flour
- 1/2 salt
- 2 skim milk
- 1 vanilla
- 2 eggs
- 1 butter
- 3/4 peanut butter
- 1/2 butter
- 1/2 peanut butter
- 6 skim milk
- 1 powdered sugar
Instructions:
1. For cake, mix 2 cups sugar, 1 tsp baking soda, 2 cups flour, and 1/2 tsp salt; set aside.
2. Mix 1 cup skim milk, 1 T vanilla, and 2 eggs; set aside.
3. Bring to a boil in a medium saucepan 1 cup butter, 3/4 cup peanut butter, and 1 cup skim milk. After it comes to a boil remove it from the heat and add the sugar, soda, flour, and salt mixture, mixing well.
4. Add the milk, vanilla, and egg mixture and mix well.
5. Pour into a greased jellyroll pan or 2 9x13 pans and bake 20-25 minutes at 350 degrees.
6. Cool while preparing frosting.
7. For frosting, bring to a boil 1/2 cup butter, 1/2 cup peanut butter, and 6 T milk.
8. Remove from heat and stir in 1 lb powdered sugar; frost cake immediately and quickly.
Title: Meringue, Macerated Berries, Whipped Cream and Hazelnut Sauce
Ingredients:
- 3 mixed berries
- 1/4 Grand Marnier
- 1 1/4 sugar
- 2 orange zest
- 1 unsalted butter
- 3 cream of tartar
- 1/2 heavy cream
- 1 1/2 Grand Marnier
- 1 bittersweet chocolate
- 2 hazelnuts
- 8
- 1/3
Instructions:
1. In a bowl combine the berries, 2 tablespoons of Grand Marnier, 1/4 cup sugar and orange zest.
2. Allow to macerate for at least 2 hours and up to 8 hours, tightly covered, and refrigerated.
3. Preheat oven to 200°F.
4. Have a large baking sheet lined with foil and greased lightly with butter.
5. In a mixing bowl, beat egg whites and cream of tartar with a mixer until soft peaks form.
6. Gradually add 3/4 cup of sugar and beat until the meringue forms stiff, shiny peaks.
7. Spoon the meringue into 6 equal mounds on the greased sheet, and using the back of a spoon, spread slightly out and make an indentation in the center.
8. Place in the oven on the middle rack for 1 hour.
9. Turn off the oven and leave in oven until dry, about 1 hour.
10. Remove from oven and transfer to a rack to cool completely.
11. In a mixing bowl beat the heavy cream to soft peaks.
12. Add the remaining 1/4 cup of sugar and the remaining Grand Marnier, and beat just until stiff peaks begin to form.
13. Place 1 meringue on each of 6 plates, and fill with 1/2 cup macerated berries.
14. Top with a dollop of whipped cream and drizzle warm chocolate sauce over the top.
15. HAZELNUT CHOCOLATE SAUCE:
16. Ina medium saucepan, bring the cream and Grand Marnier to a gently boil.
17. Remove from heat, add the chocolate and whisk until melted and well blended.
18. Whisk in the hazelnuts and cover to keep warm until needed.
Title: Slinky the Snake (cake)
Ingredients:
- 2
- 1
Instructions:
1. You will also need: 1 40x20 cake board covered in foil or paper Cut each bundt cake in half, NOT horizontally, vertically.
2. Position pieces end to end to make a serpentine shape (like an"S" on it's side) Set it on the cake board with a little bit of frosting as the glue.
3. Tint your frosting whatever color you'd like your snake to be.
4. I did a green color.
5. Frost entire length of cake with the colored frosting, frosting halfway down the sides.
6. If you do the whole thing you'll need another can or two of frosting.
7. Place the chocolate chips in a zip bag.
8. Microwave on MEDIUM (50%) power for 20 to 30 seconds.
9. Mush the bag a bit and microwave 20 more seconds on medium power until chocolate is melted.
10. Clip the corner of the bag and use it to make a diamond pattern along the snake's back.
11. cut the fruit roll-up into a strip that has a forked tongue shape on the end and set under one end of the cake Decorate the eyes and nostrils with the candies (I use M&M's).
Title: Low Carb Cream Cheese Brownies
Ingredients:
- 1 eggs
- 2 water
- 1/3 flour
- 1/3 vanilla extract
- 2 Splenda sugar substitute
- 1/2 cream cheese
- 3
- 8
Instructions:
1. Preheat oven to 325*.
2. Oil or spray the bottom of an 8 X 8 glass pan.
3. Prepare the carb controlled brownie mix according to directions, using 1 beaten egg, the oil and the water.
4. Use a spoon to mix.
5. Spoon into a prepared glass square pan and set aside.
6. In a separate small bowl, combine the soft cream cheese, flour, Splenda, vanilla and the other beaten egg.
7. Stir until smooth.
8. Carefully spoon the cream cheese mixture over the brownie batter.
9. With a knife, swirl the batter.
10. Place pan in the middle of the preheated oven, for about 25-27 minutes; do not overbake.
Title: Mocha Chiffon
Ingredients:
- 1 unflavored gelatin
- 1/4 cold water
- 3/4 milk
- 1/3 eggs
- 3 sugar
- 2 instant coffee granules
- 1/2 vanilla extract
- 2
- 1
Instructions:
1. Soften gelatin in cold water; let stand 5 minutes.
2. Combine milk, chocolate morsels, and cocoa in a heavy saucepan; cook over low heat until chocolate melts.
3. Combine egg yolks and sugar in a small mixing bowl; blend well. Gradually stir about 1/4 of the hot mixture into the egg yolk mixture. Add this to remaining hot mixture, stirring constantly.
4. Add coffee granules to hot mixture. Cook, stirring constantly, until mixture thickens. Remove from heat and stir in softened gelatin and vanilla. Chill until mixture is the consistency of unbeaten egg white.
5. Beat egg whties (at room temp.) until stiff peaks form. Gently fold egg whites into coffee mixture.
6. Gently fold whipped cream into egg white mixture. Spoon into a 1 quart casserole and chill until firm. (Or you can use dessert dishes or champagne flutes, or whatever you wish to serve this in.).
7. To serve, top with additional whipped cream and chocolate shavings, if desired.
Title: Molasses Cookies
Ingredients:
- 1 1/2 shortening
- 2 sugar
- 1/2 dark molasses
- 2 eggs
- 4 baking soda
- 1 clove
- 1 ginger
- 2 cinnamon
- 1 salt
- 4 flour
Instructions:
1. Cream sugar, and shortening in a bowl. Add eggs and molasses.
2. In another bowl mix dry ingredients together and mix with the wet ingredients. Refrigerate overnight.
3. Pre-heat oven to 350.
4. Roll into 2 inch balls and roll into sugar. Place on a greased cookie sheet and bake for 12-15 minutes. Cool on wire rack.
Title: Peach Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 butter
- 1/2 brown sugar
- 2
Instructions:
1. Spread the can of pineapple (not drained) on the bottom of a large cake pan.
2. Open 1 bag of peaches and pour over pineapple.
3. Open 1 bag cake mix and pour over peaches.
4. Open 2nd bag of peaches and pour over cake mix.
5. Srinkle brown sugar over mixture and then pour butter over mix.
6. Pop in 350° oven for 45 minutes or until toothpick comes out clean.
Title: Grandmas Brownies (Gooey/Chewy)
Ingredients:
- 2 sugar
- 1 3/4 flour
- 1/2 salt
- 1 eggs
- 5 vanilla
- 1
Instructions:
1. Preheat oven 350 degrees.
2. Mix and pour in 9x13 inch pan
3. Cook 25-30 minute or until middle is cooked.
Title: Holiday Spice Cookies (Gift Mix in a Jar)
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 1 ground nutmeg
- 1 ground cloves
- 1/8 cinnamon
- 1/2 brown sugar
- 1 sugar
- 1 honey
- 1 butter
- 1/2 egg
- 1/4 milk
- 1
- 2
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, baking soda, orange peel, lemon peel, nutmeg, cloves, cinnamon, brown sugar and then the sugar - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. HOLIDAY SPICE COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 1/2 cup honey, 1/4 cup butter, softened, 1 egg and 2 tbsp milk.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 350.
9. In a large bowl, blend the honey, butter, egg and milk.
10. Add the contents of the jar, and stir until well mixed.
11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 10-12 minutes, or until the edges are light brown in color.
13. Allow to cool for 1 minute on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 10 days.
Title: No Bake- Creamy Coconut Pie
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/2 milk
- 1 1/3 flaked coconut
- 3 1/2 Cool Whip
- 1/2 graham cracker crust
- 1
Instructions:
1. Beat 3 oz.cream cheese in mixer bowl until softened; beat in sugar.
2. Gradually add milk and beat until smooth. Fold in coconut, whipping topping and extract.
3. Spoon into crust. Freeze until firm. Garnish. Let stand at room temperature to soften before serving.
Title: Peanut Butter Cookies
Ingredients:
- 1 unsalted butter
- 1 peanut butter
- 1 brown sugar
- 1 sugar
- 2 eggs
- 2 1/2 all-purpose flour
- 1/2 sea salt
- 1 1/2 baking soda
- 1 baking powder
Instructions:
1. Cream together the butter, peanut butter and sugars. Then beat in the eggs.
2. In a separate bowl, sift together the flour, baking soda, salt and baking powder. Stir that into the batter.
3. Mix well and then refrigerate for an hour or so.
4. Roll into 1-inch balls and place on a baking sheet. Flatten each ball with a fork - classic peanut butter cookie pattern. Add carob or organic chocolate chips on top before baking if you like that extra something --
5. Bake at 375ºF for about 10-11 minutes or so. Cool on a rack.
Title: Quick Peach Cobbler
Ingredients:
- 1 sugar
- 3/4 flour
- 1 baking powder
- 1/2 milk
- 1/2 butter
- 1
Instructions:
1. Melt butter and pour over peaches in a shallow baking dish.
2. Sprinkle 1/2 cup sugar over peaches.
3. Mix 1/2 cup sugar, 3/4 cup flour, 1 teaspoon baking powder and 1/2 cup milk; drizzle over peaches.
4. Bake at 350° until crust is brown (about 1 hour).
Title: Oatmeal Custard
Ingredients:
- 5 eggs
- 1 1/2 milk
- 3/4 brown sugar
- 1 brown sugar
- 2 ground cinnamon
- 1 vanilla extract
- 2 1/2 fresh raspberry
- 1/2 fresh blackberries
- 1/2 berries
- 1/2
Instructions:
1. Beat the eggs well. Mix beaten eggs, milk and cream well, fully incorporating eggs into the mixture.
2. Combine the egg mixture with the brown sugar, cinnamon, oatmeal, vanilla, and berries. Stir until lightly mixed.
3. Spray 8 1-cup ramekins with nonstick cooking spray. Fill each to within 1/4 inch of the top. Set ramekins in a baking pan and fill with water to 3/4 inch of the top of the ramekins.
4. Bake at 350 degrees, covered, for 1 hour.
5. Serve warm, topped with whipped cream and berries.
Title: Icing-In-The Cake Cake
Ingredients:
- 1 eggs
- 4 milk
- 1
- 1/2
- 1
Instructions:
1. Combine all ingredients in bowl, except for the frosting. Add 3/4ths of the frosting and mix until blended.
2. Pour into a greased and floured Bundt pan.
3. Bake at 350 degrees for 55-60 minutes.
4. Cool on wire rack for 15-20 minutes and then unmold.
5. While baking, mix 2 tsp.milk with remaining frosting, and then drizzle over cooled cake or it is good topped with powdered sugar or just plain.
Title: Key Lime Cupcakes With White Chocolate Frosting
Ingredients:
- 3/4 unsalted butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 lime zest
- 1 3/4 flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 buttermilk
- 1/2 white chocolate
- 2 1/2 unsalted butter
- 1/2 confectioners' sugar
- 1 1/2 salt
- 1 vanilla
- 1/4 sour cream
- 1/2 lime zest
- 1/8
Instructions:
1. Preheat oven to 325 degrees.
2. In a mixing bowl, cream butter and sugar on high speed, until light and fluffy, about 5 minutes. On low speed, add eggs, one at a time, mixing well after each one. Add vanilla, lime zest, and juice and mix well.
3. In another bowl, sift together flour, baking powder and soda, and salt. In 5 parts total alternately add dry ingrediants and buttermilk to butter, beginning and ending with dry. Mix until just combined.
4. Line muffin tins with paper and fill each liner about 3/4 full.
5. Bake for 25 minutes until tops are slightly browned and a toothpick inserted comes out clean. Remove and cool in pan for 10 minutes. Transfer to a wire rack to cool completly.
6. In a small glass bowl, set over a pot of simmering water. Slowly melt white chocolate. Remove and let cool until slightly warm.
7. In a mixing bowl, beat butter until light and fluffy. On low speed, gradually add confectioners sugar until mixed.
8. Add salt, vanilla, lime juice, and sour cream and mix well.
9. Add melted white chocolate and mix just until incorporated.
10. Frost cupcakes and garnish with grated lime zest. Can refrigerate, but don't have to.
Title: B's Best Chocolate Cake Ever!
Ingredients:
- 1 3/4 flour
- 2 sugar
- 3/4 salt
- 1 baking powder
- 1 1/2 baking soda
- 1 1/2 eggs
- 2 milk
- 1/2 vanilla extract
- 1 boiling water
- 2 confectioners' sugar
- 1 butter
- 1 vanilla
- 6 salt
- 1 milk
- 1/2
- 1/4
- 5
Instructions:
1. Cake.
2. Preheat oven to 350 degrees.
3. Grease and flour two 9" round pans.
4. Combine dry ingredients in large bowl.
5. Add oil, milk, eggs and vanilla.
6. Beat for two minutes on medium speed.
7. Gently stir in boiling water.
8. Pour thin batter into pans.
9. Bake for 35 minutes.
10. Cool for 10 minutes and then transfer to a wire rack.
11. Frost when completely cool.
12. Icing.
13. To prepare chocolate icing: Combine confectioners' sugar, remaining butter, vanilla, cocoa, salt, and milk in top of double boiler over simmering water; stir until smooth.
14. Frost and fill cake.
Title: Fantabulously Low Carb, and yet Phony, Rice Pudding,two Ways!
Ingredients:
- 1 ricotta cheese
- 2 Splenda granular
- 1 cinnamon
- 1 lemon zest
- 1 lemon juice
- 4
Instructions:
1. Divide the ricotta cheese into two bowls. In bowl one add a tablespoon of Splenda and a teaspoon of cinnamon and stir well, refrigerate.
2. OPTIONAL: Sprinkle a bit of nutmeg or cocoa on top and add whipped cream.
3. In bowl two add one tablespoon of Splenda and the juice and zest of the lemon and stir well, refrigerate. OPTIONAL: Stir in a quarter cup of berries and top with whipped cream.
4. NOTE: If you would like a thicker pudding, drain the ricotta cheese in a strainer which is fitted with a coffee filter suspended over a bowl. A couple of hours or even overnight will make a difference.
5. Hope you like it.
Title: Date Nut Pinwheels
Ingredients:
- 1 dates
- 1/3 sugar
- 1/3 water
- 1/2 vanilla
- 1/2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1/4 ground cinnamon
- 1/4 shortening
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1/2
Instructions:
1. For filling, in a small saucepan combine dates, sugar, and water and bring to boiling.
2. Cook an stir over low heat for 1 to 2 minutes or till thick.
3. Remove from the heat.
4. Stir in nuts and 1/2 teaspoon vanilla.
5. Cool thoroughly.
6. Meanwhile, combine flour, baking soda, salt and cinnamon.
7. In a large mixing bowl beat shortening for 30 seconds.
8. Add brown sugar and beat until fluffy.
9. Add egg and 1/2 teaspoon vanilla and beat well.
10. Add flour mixture and beat until well mixed, stirring in last portion by hand.
11. Cover and chill about 30 minutes or until easy to handle.
12. On waxed paper roll dough into an 18x10 inch rectangle.
13. Spread filling to within 1/2 inch of edges.
14. Roll up jelly roll style, beginning at long side.
15. Pinch edge to seal.
16. Cut roll in half cross wise.
17. Wrap rolls and chill for several hours or overnight.
18. (Chill in a drinking glass to avoid flat side.) Cut in 1/4-inch slices.
19. Place on a lightly greased cookie sheet.
20. Bake in a 350 oven for 10-12 minutes or until done.
21. Cool on cookie sheet for 1 minute, then remove and cool thoroughly.
Title: Barbecued Banana Splits
Ingredients:
- 2 corn syrup
- 1 butter
- 4 bananas
- 1 vanilla ice cream
- 4
- 1/2
Instructions:
1. Microwave in a small bowl butter and corn syrup on high for 30 seconds (or until butter is melted).
2. Peel and slice lengthwise bananas and coat with butter mixture.
3. Place on greased grill on medium hear, closed for about 6 minutes or until tender, turning half way through.
4. Mine did not take 6 minutes. it depends on your BBQ.
5. Meanwhile grill the pound cake for 6 minutes until golden brown, turning once.
6. Arrange cake and bananas on desert plate. Top with ice cream and top with chocolate sauce.
Title: Baked Caramel Apples
Ingredients:
- 1 brown sugar
- 2 pecans
- 2 apple
- 1
Instructions:
1. Place cored apple in apple baker or baking dish.
2. Sprinkle apple with brown sugar (push some down into the core).
3. Top with caramel ice cream topping and pecans.
4. Bake at 350 for 30-45 minutes (depending on size of apple).