lumicero/recipes-ing2inst huggingface dataset:
Title: Chewy Sour Cream Chocolate Chip Walnut Squares
Ingredients:
- 1 instant coffee granules
- 1 warm water
- 1/2 butter
- 1 1/4 dark brown sugar
- 1/4 dark corn syrup
- 2 eggs
- 2 vanilla
- 1/2 flour
- 2 baking powder
- 1 cinnamon
- 1 1/2 - 2 salt
- 1/4 sour cream
- 1/2 walnuts
- 1/2 - 3/4
- 1 1/2
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease a 15 x 10-inch baking sheet/pan.
4. Line bottom with waxed or parchment paper.
5. In a small cup dissolve the coffee granules in warm water until thoroughly combined; set aside.
6. In a large bowl, beat butter and brown sugar at medium speed until creamy and combined (about 3-4 minutes).
7. Add in corn syrup; beat until smooth.
8. Beat in eggs, coffee/water mixture, vanilla and maple extract; mix until thoroughly combined.
9. In a bowl combine flour, baking powder, cinnamon and salt.
10. On low speed on the electric mixer add in flour alternately with sour cream (ending with flour mixture).
11. Fold in chocolate chips and nuts.
12. Spread on the prepared baking sheet.
13. Bake for about 30 minutes, or until the center is set.
14. Cool completely before frosting.
15. Cut into about 2-inch squares and serve.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla
- 1 1/4 baking soda
- 3/4 salt
- 1/4
Instructions:
1. Preheat oven to 375º.
2. Mix first six ingredients.
3. Add the rest of the ingredients.
4. Mix well.
5. Roll into balls and press down with a fork dipped in sugar or flour.
6. Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.
Title: The Best Eclair Cake!
Ingredients:
- 1 flour
- 1 water
- 1/2 butter
- 4 eggs
- 4 milk
- 2 pudding
- 8 Philadelphia Cream Cheese
- 1 Cool Whip
Instructions:
1. Preheat oven to 450°. Combine water and butter and bring to a boil. Add cup of flour to the boiling water at one time. Mix the butter, water and flour together. Be sure to scrape the sides and bottom of the pan until flour forms into a ball. Remove from heat and place the ball into a mixing bowl, then add eggs one at a time, beating well after each egg while scraping sides to blend well. Once all the eggs have been added the mixture will be a pasty consistency. Pour batter into a 9 x 13 greased dish. Spread batter even on bottom of pan. Bake in 450° preheated oven for 15 minutes, then drop temperature to 350° and continue baking for an additional 15 minutes. Cool completely!
2. Place 8oz of creamed cheese into bowl. Mix until a soft consistency (not lumpy). Pour contents of Jello pudding in with the cream cheese. Then slowly add 4 cups of cold milk. The pudding will start to thicken. You want a thicker consistency then regular pudding. If it's too thick just add a little more milk. Once filling is complete spread into eclair shell and cover pudding with cool whip.
3. The rest is up to you. My favorite is to add fresh strawberries and blueberries to the top. It would be great with any fresh fruit or a drizzle of chocolate or caramel. Enjoy!
Title: Orange Pops
Ingredients:
- 1 orange gelatin
- 1 sugar
- 1 boiling water
- 2 cold water
- 2
Instructions:
1. In a bowl, dissolve the gelatin, soft drink mix and sugar in boiling water.
2. Stir in cold water.
3. Pour into molds or paper cups and insert Popsicle sticks.
4. Freeze until firm.
Title: Pumpkin Pie With Gingersnap Crust
Ingredients:
- 25 sugar
- 1 1/2 Splenda sugar substitute
- 1/2 pumpkin pie spice
- 1/4 pumpkin
- 1 1/2
- 1
- 1 1/2
- 3
- 1
Instructions:
1. Preheat oven to 375.
2. Combine gingersnaps and margarine in food processor.
3. Press into 8" pie plate, use the bottom of a glass to press crust in evenly and up sides.
4. Bake 5-8 minutes, remove and let cool.
5. Increase oven temperature to 425.
6. In a large bowl, combine all filling ingredients and blend well.
7. Pour into gingersnap crust.
8. Bake at 425 for 15 minutes. Reduce heat to 350 and continue baking, do NOT take pie out.
9. Bake for another 40 to 50 minutes or until knife inserted near center comes out clean.
10. Cool, then refrigerate until ready to serve.
11. Serve pie plain or with a dollop of fat free whipped cream.
Title: No-Flour Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 sugar
- 2 eggs
- 1 baking powder
- 1 baking soda
Instructions:
1. Preheat oven to 350 degrees.
2. Mix ingredients together in a large bowl until well-blended.
3. Roll peanut butter mixture into Tablespoon size balls. Bake 12 minutes for chewy cookies; Bake 15 minutes for crisp.
Title: Ghoulish Ghosts
Ingredients:
- 225 coconut
- 125 sugar
- 2 eggs
- 500 icing sugar
Instructions:
1. Preheat the oven to 160C/140C Fan/Gas 3. Line two baking trays with baking paper. Mix the coconut and sugar together in a large bowl.
2. Lightly beat the whole egg and egg white together, then add to the coconut and mix together.
3. Dampen your hands with cold water and shape the mixture into 10 pyramids, flattening the tops slightly to stop the icing breaking. Place on the baking trays and cook for 25-30 minutes, then cool.
4. Divide the icing into 10 pieces and roll each one out on a surface dusted with icing sugar to make round shapes. Drape each one over the coconut mounds to make ghosts.
5. Draw spooky faces on each ghost with writing icing.
Title: Shortbread
Ingredients:
- 6 plain flour
- 6 butter
- 3 caster sugar
- 3
Instructions:
1. First of all beat the butter in a bowl with a wooden spoon to soften it then beat in the sugar followed by the flours.
2. Work the ingredients together with the spoon then finish off with your hands till you have a dough that doesn't leave any bits in the bowl.
3. Next transfer the dough to a flat surface a roll it out lightly to a round then transfer the round to a 8 inch flan tin.
4. Lightly press the mixture evenly into the tin .
5. Now you must prick the shortbread all over with a fork or it will rise in the centre. Bake for about 1 hour (gas 2 / 300F /150C).
Title: Papaya and Strawberry Coulis over Pound Cake
Ingredients:
- 10 3/4 frozen strawberries
- 1 rum
- 1/4 papaya
- 3/4
Instructions:
1. Cut pound cake into 6 slices and arrange on individual serving plates.
2. Combine the strawberries and rum (juice) in blender. Cover and pulse on and off until the mixture becomes a coarse puree.
3. Add papaya to blender and pulse until the mixture is smooth.
4. Pour 1/4 cup coulis (puree) over each cake slice and top with a dollop of whip cream.
5. Serve at once.
Title: Madeleines
Ingredients:
- 1/2 butter
- 1 all-purpose flour
- 1/2 baking powder
- 1/8 salt
- 3 eggs
- 1/3 brown sugar
- 1 vanilla extract
- 1 lemon zest
Instructions:
1. In a bowl, place flour, baking power and salt. Whisk until well bleneded.
2. In another bowl, beat eggs and sugar until tripled volume and form thick ribbon. Add in vanilla extract and mix well.
3. Fold a small amount of flour over egg mixture to lighten it. Sift the rest of flour and fold. Do not overmix.
4. Whisk a small amount of egg mixture into melted butter to lighten it. Fold in the cooled melted butter in 3 addtions. Refrigerate for at least 30 minutes.
5. Bake 10~15 minutes at 375°F.
Title: Raspberry White Chocolate Cake With Lemon Buttercream
Ingredients:
- 6 white chocolate
- 1 water
- 2/3 eggs
- 1/3 fresh lemon juice
- 3 lemon zest
- 2 butter
- 2 powdered sugar
- 1 milk
- 3/4 fresh lemon juice
- 1/2 fresh lemon zest
- 4 fresh raspberry
- 2
- 1
Instructions:
1. For cake:.
2. Heat oven to 350. Generously grease and flour 2 9” round cake pans.
3. Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
4. Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
5. Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
6. Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don’t overcook.
7. Remove from the oven and place on wire racks to cool for 10 minutes.
8. Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
9. For frosting:.
10. Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
11. Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
12. To assemble:.
13. Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
14. Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
15. Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
16. Frost the top and sides of the cake with the lemon buttercream frosting.
17. If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won’t ruin it, but it won’t look very pretty after a while.
18. Store leftovers in the refrigerator.
Title: Raspberry, Banana & Coconut Bread.
Ingredients:
- 1 3/4 self raising flour
- 1/4 plain flour
- 2/3 brown sugar
- 2 bananas
- 1/2 coconut cream
- 2 eggs
- 50 butter
- 100 frozen raspberries
Instructions:
1. Preheat oven to 180c.
2. Grease and line a loaf pan with baking paper (I make 2 smaller ones).
3. Sift flours together and add sugar.
4. In a separate bowl, combine banana's, eggs, milk and melted butter.
5. Stir in thawed raspberries.
6. Pour wet mixture into the flour and sugar and stir till combined.
7. Pour into a loaf tin and cover with greased foil to stop over browning.
8. Cook for 45 - 50 mins or until firm.
9. Turn out once cool.
Title: Rocky Road Puppy Chow
Ingredients:
- 1/2 butter
- 1 chocolate chips
- 1 marshmallow cream
- 1 - 1 1/2
- 1
Instructions:
1. Melt butter and chocolate together.(in microwave or on the stove).
2. Stir in marshmallow cream.
3. Toss with a box of Chex cereal until well coated.
4. Toss with nuts.
Title: The World’s Healthiest Brownies
Ingredients:
- 2 ground flax seeds
- 6 water
- 1 zucchini
- 1 avocado
- 1 vanilla extract
- 1/2 baking powder
- 1/2 salt
- 1/2 chocolate chips
- 4 walnut pieces
- 1
- 1/4
- 1/2
Instructions:
1. Mix ground flax seed and water to make “flax eggs” and set aside for about 5 minutes.
2. Preheat the oven to 350°F/180°C degrees.
3. In a food processor or blender, place flax eggs, zucchini, avocado, and vanilla and blend well.
4. In a bowl, combine almond meal, coconut flour, coconut sugar, cocoa powder, baking powder and salt.
5. Add the blended vegetable mixture and mix well. Add chocolate chips or walnut pieces if you are using them.
6. Transfer the batter to an 8-inch (20 cm) square pan coated with oil.
7. Bake for about 25 minutes.
8. Cool, infuse love and serve (with powdered sugar on top and/or ice cream if you wish).
Title: Tiger Cake
Ingredients:
- 8 butter
- 18 eggs
- 6 granulated sugar
- 18 unsalted butter
- 14 cake flour
- 1 baking powder
- 1 cocoa powder
- 2 lemons, zest of
- 1 vanilla
Instructions:
1. Brush the inside of 2 8-9 cup bundt pans with melted butter and coat with crumbs.
2. (you can spray and flour if you must).
3. Preheat oven to 375.
4. Whip egg yolks with 9 oz of sugar until light and fluffy.
5. Add milk and cooled melted butter.
6. Sift flour and baking powder together and mix into butter mixture.
7. Whip egg whites until foamy.
8. Very gradually add remaining 9 oz of sugar and whip just to stiff peaks.
9. Carefully fold butter/flour mixture into whipped egg whites with a spatula.
10. Sift cocoa powder into a bowl and gradually stir in 1/3 of the batter.
11. Mix the lemon zest and vanilla into the remaining 2/3 of the batter.
12. Spoon 1/4 of the white batter into each of the bundt pans and smooth.
13. Spoon 1/2 of the chocolate batter into each of the bundt pans and smooth.
14. Spoon remaining white batter equally into each bundt pan.
15. Swirll batter in each pan with a knife.
16. Bake for about 40 minutes or until cakes tests done.
17. Cool 20 minutes and unmold onto a rack to cool completely.
Title: Chocolate Fondue
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 1/4 oranges
- 1 vanilla flavoring
- 6
Instructions:
1. Combine butter and sugar in a slow cooker until well mixed.
2. Stir in whipping cream until well blended.
3. Stir in liqueur or flavoring until well blended.
4. Stir in squares of chocolate.
5. Cover, and cook on high for 30 minutes.
6. Stir well, turn cooker to low, and cook for 2 hours.
7. Serve warm from the cooker with angel food or pound cake cut into bite size pieces, marshmallows, apple slices, banana chunks, and strawberries, whole or halved.
Title: Easy Apple Raisin Cake
Ingredients:
- 3 1/2 all-purpose flour
- 1 1/2 brown sugar
- 2 ground cinnamon
- 2 baking soda
- 1/2 salt
- 1 1/2 applesauce
- 1 milk
- 2/3 butter
- 2 lemon juice
- 1 golden raisin
Instructions:
1. In a 9" x 13" ungreased rectangular cake pan, stir together the flour, brown sugar, cinnamon, baking soda and salt.
2. Add the applesauce, milk, melted butter and lemon juice all at once.
3. Beat with a fork until well combined.
4. Stir in the raisins.
5. Spread the batter evenly in the pan.
6. Bake in a preheated 350 degree F oven 45 to 50 minutes or until a wooden pick inserted in the centre comes out clean.
7. Cool.
8. Dust with icing sugar, if desired, and cut into squares.
Title: Chocolate Ice Box Dessert
Ingredients:
- 1 pecans
- 1/2 butter
- 1 flour
- 1 cream cheese
- 1 Cool Whip
- 1 instant chocolate pudding mix
- 3 milk
Instructions:
1. Combine pecans, butter and flour. Pat into 9x13 pan. Bake at 350F for 20 minutes and cool.
2. Mix together cream cheese, powdered sugar and 1 1/2 cups of Cool Whip. Gently pour over crust.
3. Combine puddings and milk. Beat with mixer. Stir in 1 1/2 cups of Cool Whip. Put on top of first layer.
4. Grate Hershey bar on top.
5. Cool and serve.
Title: Lemon Dollies
Ingredients:
- 6 eggs
- 1 3/4 sugar
- 1 margarine
- 5 milk
- 1/2 flour
- 7 baking powder
- 8 confectioners' sugar
- 3/4 milk
- 2
Instructions:
1. Cream the butter and sugar until fluffy and light lemon in color.
2. Then add eggs, lemon extract,slowly beating.
3. Alternately add milk with two c.
4. of flour at a time.
5. Last add the baking powder.
6. Mix just until blended.
7. The dough will be sticky.
8. (I flour my hands lightly so as to keep the dough from getting gooey) Also, you can leave part of the dough refrigerated while you work with the other part so it doesn't get too warm too fast.
9. Wrap the dough in wax paper and refrigerate overnight.
10. The next day take dough by tsp.
11. and roll into balls.
12. Bake at 350*-conventional or 325* convection for approximately 10 min.
13. The bottoms should be a light brown.
14. This cookie is light in color.
15. Frosting: With a whisk mix all the ingredients in a medium bowl.
16. The entire cookie must be emersed to totally coat all around.
17. You want to enclose the whole cookie.
18. Place on waxed lined cookie sheet and store in a cool place.
19. Or you can refrigerate the cookies to let the frosting harden.
Title: Ann's Rum and Brandy Balls
Ingredients:
- 1 honey
- 1 1/2 light rum
- 1/2 brandy
- 1/3 powdered sugar
- 1/3
Instructions:
1. Mix ingredients, form small balls (the size of a marble or a little bigger).
2. Roll the balls in powdered sugar.
3. If the mixture is too sticky at first, put it in the fridge for a little while before forming balls.
Title: My Christmas Croquembouche
Ingredients:
- 64 ganache
- icing sugar
Instructions:
1. You will also need the following I could not get this in the ingredients box above:
2. 1 - 8 inch styrofoam cone.
3. 1 - plate for presentation I used a charger plate.
4. Christmas decorations small.
5. I used 2 way tape and taped the bottom of the cone to the charger plate. Started at the bottom of the cone and secured cream puffs to the cone using a toothpick and pushing it all the way in so it is not visible. Continue row by row till you get to the top, keeping them close together so no white shows. I bought a jar of Hershe's chocolate sauce, heated it for a few min in the microwave and poured it on top and drizzled it all around so each little cream puff gets some on it, I made sure the chocolate sauce was not hot, you want it to be pourable but not hot. Then dust with icing sugar and decorate plate with small Xmas decorations. Enjoy, everyone at our Christmas dinner loved it!
Title: Peach & Raspberry Crisp
Ingredients:
- 8 sugar
- 2/3 lemon juice
- 2 ground cinnamon
- 1/2 raspberries
- 2 all-purpose flour
- 2/3 nutmeg
- 1/4 margarine
- 1/4
Instructions:
1. Peel and slice peaches, you should have about 4 cups.
2. In a shallow 1 1/2 to 2-quart casserole, combine peaches, 1/3 C of the sugar, lemon juice, and cinnamon.
3. Mix lightly.
4. Spread raspberries over peach mixture.
5. In a food processor or a medium-size bowl, whirl or stir together flour, remaining 1/3 C.
6. sugar and nutmeg until well blended.
7. Add margarine; whirl with on-off bursts (or cut in with a pastry blender or 2 knives) until mixture begins to cling together in lumps.
8. Spoon over raspberries.
9. Bake in a 375°F oven until fruit mixture is bubbly in center and topping is golden brown, about 45 minutes.
10. Let cool for at least 10 minutes.
11. Serve warm or at room temperature.
12. Top with frozen yogurt if desired.
Title: Candy Bar Cookies
Ingredients:
- 3/4 powdered sugar
- 3/4 margarine
- 2 butter
- 1 vanilla
- 2 flour
- 21 margarine
- 3 butter
- 3 powdered sugar
- 3/4 pecans
- 3/4 margarine
- 1/3 butter
- 1 powdered sugar
- 2 vanilla
- 3 pecan halves
- 1
- 40
Instructions:
1. In large bowl, combine all base ingredients except flour; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. If necessary, cover dough with plastic wrap; refrigerate 1 hour for easier handling.
2. Heat oven to 325°F On well-floured surface, roll out half of dough at a time into 10x8-inch rectangle. With pastry wheel or knife, cut into 2-inch squares. Place 1/2 inch apart on ungreased cookie sheets.
3. Bake at 325°F for 10 to 13 minutes or until set. Remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
4. In medium saucepan, combine caramels, 3 tablespoons whipping cream and 3 tablespoons margarine; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in 3/4 cup powdered sugar and chopped pecans. (Add additional whipping cream a few drops at a time, if needed for desired spreading consistency.) Spread 1 teaspoon warm filling on each cookie square.
5. In small saucepan, combine chocolate chips, 1 tablespoon whipping cream and 2 teaspoons margarine. Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. REMOVE FROM HEAT. Stir in 3 tablespoons powdered sugar and 1 teaspoon vanilla. Spread glaze evenly over caramel filling on each cookie. Top each with pecan half.
Title: Macadamia & Burnt Butter Biscuits
Ingredients:
- 100 unsalted butter
- 50 unsalted butter
- 75 caster sugar
- 175 plain flour
- 30 marmalade
- 70
- 3
Instructions:
1. Melt 50g butter in a small saucepan and continue to cook until nut brown, set aside to cool slightly.
2. Beat the remaining 100g room temperature butter and castor sugar together in an electric mixer until creamy. Sieve the flour and rice flour together and add to the butter mixture, and mix well by hand.
3. Stir in the chopped macadamia nuts and marmalade, and add the cooled nut-brown butter. Stir well to combine, then divide the mixture in two and roll each half into a cylindrical shape on a lightly floured clean work surface. Make sure that there are no cracks in the cylinder shapes, then roll them up tightly in cling film wrap and place on a flat surface and refrigerate for about 2-3 hours or overnight until ready to use.
4. Pre-heat the oven to 180°C & line a two baking tray’s with baking paper. Slice the biscuit dough into even rounds about 1 – 1.5cm thick and bake for 10–12 minutes. Allow to cool before serving.
Title: Vanilla Cream in Pastry Shells
Ingredients:
- 1 frozen puff pastry
- 4 cream cheese
- 1/4 sugar
- 2 vanilla
- 1/2
Instructions:
1. prepare and bake pastry shells as directed on package. Cool completely.
2. Beat cream cheese, sugar and vanilla until smooth and creamy.
3. Whip cream until stiff peaks form.
4. Gently stir into cream cheese mixture.
5. Cover and refrigerate until ready to serve.
6. Fill or pipe cream mixture into pastry shells just before serving.
7. Garnish with fresh raspberries if desired.
Title: Cranberry Pistachio Refrigerator Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 butter
- 1 white sugar
- 2 eggs
- 1 1/2 vanilla
- 3/4 pistachio nut
- 3/4 cranberries
Instructions:
1. Preheat oven to 375ºF (190ºC).
2. Combine flour, baking powder, baking soda and salt.
3. Cream butter, sugar, eggs and vanilla together thoroughly.
4. Add dry ingredinets gradually, mixing until smooth.
5. Stir in nuts and cranberries.
6. Shape dough into 2 rolls about 1 1/2 inches (4 cm) in diameter. Wrap in waxed paper or plastic wrap and chill overnight.
7. Cut roll into 1/2 inch (5 mm) slices. Place on cookie sheet.
8. Bake for 8-12 minutes or until light golden. Cool 5 minutes on sheet, then transfer to rack and cool completely.
Title: Almond Shortbread
Ingredients:
- 1 1/2 plain flour
- 1/2 icing sugar
- 2 butter
- 1/3
- 250
Instructions:
1. Sift flours and icing sugar.
2. Rub in butter using fingertips till mixture resembles dried bread crumbs.
3. Press together and knead gently.
4. Roll out to 1cm thickness and cut out shapes.
5. Bake in 160 degrees celsius oven for 25-30 minutes till light golden colour.
Title: Rhubarb Pudding (Raparperikiisseli)
Ingredients:
- 3 rhubarb
- 3 water
- 3/4 sugar
- 3 potato starch
- 1/3 cornstarch
- cold water
Instructions:
1. Add rhubarb, 3 cups water and sugar into a stainless steel or enameled saucepan, bring to boil, lower the heat, cover, and let simmer until the rhubarb is soft, about 30 minutes.
2. Mix the starch with the cold water in a small bowl and gradually whisk it into the rhubarb mixture.
3. Bring back to boil and cook until mixture thickens.
4. Sprinkle with sugar to prevent skin from forming, allow to cool and serve with whipped cream, if desired.
Title: Chocolate Peanut Butter Dessert
Ingredients:
- 18 butter
- 3 peanut butter
- 1/2 milk
- 2 instant chocolate pudding mix
- 2
- 4
Instructions:
1. Mix crushed cookies and butter, press into 8 inch pan.
2. Put peanut butter in large mixing bowl, gradually add milk. Stir with wire wisk untill well blended. Add pudding mixes, Beat for 2 minutes till mixture thickens.
3. Stir in 1 cup whip cream; mix well.
4. Spread mixture onto crust.
5. Spread remaining whip cream on top of chocolate mixture.
6. Sprinkle with chocolate toffee pieces.
7. Refrigerate 3 hrs before cutting into 2 inch squares.