lumicero/recipes-ing2inst huggingface dataset:
Title: Donut Pudding
Ingredients:
- 1/3 golden raisin
- 1/4 brandy
- 1/4 eggs
- 5 evaporated milk
- 1 half-and-half
- 1/2 brown sugar
- 1/3 vanilla
- 1 ground cinnamon
- 1 ground nutmeg
- 1 butter
- 4 brown sugar
- 3/4 Bourbon
- 1 1/2
- 1/3
- 1
Instructions:
1. Combine fruit& brandy in a small bowl; let stand for 30 minutes.
2. Beat next 7 ingredients in a large bowl.
3. Add donuts& stir until coated.
4. Let stand for 5 minutes.
5. Fold in fruit mixture.
6. Turn into greased 9 x 13 ovenproof dish& bake in a preheated 350F oven about 50 minutes or until puffed& set.
7. Let stand for about 15 minutes to cool slightly.
8. Meanwhile, melt butter in medium saucepan; add brown sugar& bourbon.
9. Heat& stir over medium heat for about 2 minutes until sugar is dissolved.
10. Add whipping cream; stir until warm.
11. Spoon about 1/4 cup of sauce over each serving of warm pudding& the remainder into a small pitcher on the side.
Title: Chocolate Elegance
Ingredients:
- 1.5 Philadelphia Cream Cheese
- 1/2 sugar
- 2 1/2 Cool Whip
- 6 instant chocolate pudding mix
- 1 milk
- 1/2
- 1/4
Instructions:
1. Beat cream cheese and sugar with mixer until blended. Stir in 1 1/2 cups cool whip; spread 2 cups onto bottom of 8x4 inch loaf pan lined with plastic wrap.
2. Melt 3 chocolate squares. Add to remaining cream cheese mixture along with pudding mix and milk. Beat until blended. Spread over layer in pan. Refrigerate 4 hours.
3. Glaze:
4. Microwave remaining chocolate and cool whip in microwavable bowl on high 1 minute; stir until blended. Cool slightly.
5. Invert dessert onto platter. Remove pan and plastic wrap. Spread dessert with glaze; top with almonds. Refrigerate until glaze is firm.
Title: Moody Mountain Blueberry Frump Cake
Ingredients:
- 1 egg
- 2 molasses
- 1 sugar
- 4 butter
- 1 ground cinnamon
- 1/2 baking powder
- 1/2 baking soda
- 1 blueberries
- 1 salt
- 1/2 sour cream
- 1 1/2 flour
Instructions:
1. Preheat oven to 400 degrees.
2. Mix egg, molasses, sugar, butter and cinnamon in medium bowl.
3. Add baking powder, baking soda blueberries, salt, sour cream and flour.
4. Turn into greased 8 x 8 baking pan (or approximate).
5. Sprinkle top with sugar.
6. Cook 40 to 45 minutes.
7. Recipe can be doubled and cooked in a 9 x 12 baking pan.
Title: Hummingbird Cake [with Pineapple Frosting]
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1 salt
- 1 baking soda
- 1 ground cinnamon
- 3 eggs
- 2 bananas
- 1 1/2 vanilla extract
- 1 walnuts
- 1 1/2 shortening
- 1 butter
- 1/4 lemon peel
- 2 salt
- 1 confectioners' sugar
- 1/4 half-and-half cream
- 6 walnuts
- 1/2
- 2
Instructions:
1. In a large mixing bowl, combine flour, sugar, salt, baking soda and cinnamon.
2. Add eggs bananas, oil, pineapple and vanilla.
3. Beat til combined.
4. Stir in walnuts.
5. Pour these into three greased and floured 9" round baking pans.
6. Bake at 350 for 25-30 minutes or til a toothpick inserted near center comes out clean.
7. Cool 10 minutes.
8. Then remove from pans to wire racks.
9. Cool completely.
10. For frosting, in large mixing bowl, beat shortening, butter, lemon peel, and salt until fluffy.
11. Add confectioner's sugar alternately with pineapple juice.
12. Beat in the cream.
13. Spread between layers and over top and sides of cake.
14. Sprinkle with walnuts if desired.
Title: Strawberry Cassata
Ingredients:
- 3 fresh strawberries
- 2 sugar
- 450 ricotta cheese
- 1 1/2 icing sugar
- 1/2 vanilla
- 1 chocolate chips
- 3/4
- 1/3
- 1
Instructions:
1. In bowl, combine sliced strawberries and sugar,set aside for juice to form.
2. In large bowl, beat together ricotta cheese, 1/4 cup of whipping cream, half the icing sugar and half the vanilla until fluffy.
3. Stir in chocolate chips and almonds.
4. Cut pound cake lengthwise into 6 slices,trimming edges to make even if desired.
5. Brush layers with any juice from strawberries.
6. Stir strawberries into cheese mixture.
7. On square plate if possible, place 2 cake slices, side by side, spread with 1/2 the cheese mixture.
8. Top with 2 more cake slices, spread with remaining cheese mixture.
9. Top with remaining cake slices.
10. Whip remaining whipping cream with remaining icing sugar and remaining vanilla.
11. Spread over top and sides.
12. Garnish with strawberries as desired (i. e. cut strawberries in half, stand up on cake with narrow end pointing upwards and garnish with mint leaves in middle, or fashion them in any pattern you may like). You could also use stencils to decorate and add a dusting of cocoa.
Title: Vegan "sugar Dream" Cookies
Ingredients:
- 7 margarine
- 1 1/4 sugar
- 2 vanilla extract
- 1/3 baking powder
- 2 all-purpose flour
- 1 1/2
- 25
Instructions:
1. Preheat oven to 300°F Beat margarine, sugar and vanilla until light and fluffy. Gradually add the oil.
2. Combine the baking powder with a little flour, and beat into the dough. Knead in the rest of the flour.
3. Divide the dough in half and roll each piece into a rope. Cut each rope into 25 pieces and roll into balls.
4. Place on a a greased or parchment-lined baking sheet. Press an almond half into each ball.
5. Bake on the center oven rack for about 20 minutes, or until just starting to turn golden.
Title: Challah Foster
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 cinnamon
- 1/4 nutmeg
- 1/4 vanilla extract
- 2 rum
- 12
Instructions:
1. Slice the challah about 1/2 inch thick.
2. Melt butter in a non stick pan until it starts to bubble.
3. Add 3/4 of a cup of brown sugar, spices and vanilla. Stir to combine.
4. Let it cook down until the sugar and butter turn into a bubbling thick syrup.
5. Add as many slices of bread into the pan that will fit.
6. Cook for 30 Second and flip. Cook for 30 seconds again and remove from pan with tongs.
7. Repeat until all the bread slices are cooked.
8. NOTE: you may have to add the remaining brown sugar half way through the cooking process because the bread will take more sugar out of the syrup than it will suck up butter. Keep that 1/4 cup of brown sugar handy to add.
Title: Almond Meringue Tartlets
Ingredients:
- 18 icing sugar
- 9 egg
- 1/4
- 1/3
- 1/4
- 1
Instructions:
1. Place 1/2 teaspoon jam or jelly in each tart shell and bake in hot oven at 450 until shells are half-bake about 5 minutes.
2. Remove from oven.
3. Combine ground almonds and icing sugar. add almond flavouring to egg and beat well. Worl beaten egg into sugar mixture.
4. Place a tablespoon of filling into each tart shell.
5. Bake at 350 for 7 to 10 minutes or until delicately browned.
Title: Light Chocolate Carrot Cake With Chocolate Cream Cheese Icing
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 cinnamon
- 2 nutmeg
- 1/2 ground cloves
- 1/2 walnuts
- 1/4 raisins
- 1/4 egg substitute
- 1/2 brown sugar
- 3/4 sugar
- 3/4 Splenda Sugar Blend for Baking
- 3/4 fat-free sugar-free instant chocolate pudding mix
- 2 fat free sour cream
- 1 carrots
- 3 fat free cream cheese
- 4 powdered sugar
- 4
- 2
Instructions:
1. CAKE: In a bowl, combine flours, cocoa, baking powder, baking soda and spices; stir in walnuts, raisins and coconut.
2. In a large bowl, beat together the egg substitute and sugars; add pudding mix and sour cream; stir in carrots.
3. Add flour mixture all at once, mixing just until evenly combined.
4. Spray a 13 x 9-inch cake pan with non-fat cooking spray, and line with parchment paper or waxed paper; then spray the paper with non-fat cooking spray.
5. Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
6. Let cool.
7. TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese and neufchatel cheese until light; gradually beat in the cocoa powder and sugar.
8. Cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
9. Spread over the cooled cake.
Title: Apple Tarte Tatin
Ingredients:
- 4 apples
- 75 butter
- 75 puff pastry
- 325
Instructions:
1. Cut the apples in half, peel, core and slice to an even sizes.
2. Place the butter in a tarte Tatin pan (or oven-proof frying pan) and press it out to cover the bottom. Sprinkle with the sugar and set aside. Preheat the oven to 180°C/gas mark 4.
3. Place the pan on the stove, and melt the butter and sugar together until they start to brown. This should take approximately 10 minutes.
4. Roll the puff pastry out to fit the tarte Tatin pan and until it is around 3mm in thickness. Place 7 pieces of apple, cut side up, around the pan containing the butter and sugar mixture, placing 1 in the centre. Cover with the pastry disc and tuck the edges in.
5. Finish cooking the tarte in the oven for 45-50 minutes. Remove and leave to rest for 10 minutes, then turn the Tatin out by placing a plate upside down over the entire pan and flipping the whole thing over.
Title: Chocolate Whoopie Pies
Ingredients:
- 1/2 vegetable shortening
- 1 brown sugar
- 1 egg
- 1/4 unbleached all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1 vanilla extract
- 1 milk
- 1 vegetable shortening
- 1 confectioners' sugar
- 1 marshmallow creme
- 1 vanilla extract
- 1 1/3 table salt
- 1 1/2 water
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F
2. Lightly grease or parchment line two baking sheets.
3. To Make cookies:.
4. Cream together shortening, brown sugar, egg in a large bowl.
5. Whisk together cocoa, flour, baking powder, baking soda and salt in another bowl.
6. In a third bowl, mix vanilla and milk.
7. Alternate adding dry ingredients and milk mixture to the shortening mixture, beating until smooth.
8. Drop stiff batter by the 1/4 cupful onto prepared sheets, about 2 inches apart.
9. Bake cookies for 15 minutes, until they are firm to the touch.
10. Cool completely on cooling racks.
11. To make filling:.
12. Beat all of the ingredients together in a medium bowl.
13. Assemble by spreading about 1/4 c filling on half of the cookies and top with the remaining cookies.
Title: Dark Chocolate Cake-Like Brownies
Ingredients:
- 5 -6 salted butter
- 1/2 sugar
- 1 maple syrup
- 3 eggs
- 3 -4 vanilla
- 2 half-and-half
- 1 1/2 whole wheat flour
- 1/2 white flour
- 1 1/2 baking powder
- 1 evaporated milk
- 4 -5 sugar
- 1/3 - 1/2
Instructions:
1. Melt dark chocolate bars in a double boiler until melted and add butter until melted.
2. Add sugar and maple syrup and blend.
3. After cool, add 3 or 4 eggs and whisk together well.
4. Add 2 teaspoons vanilla.
5. Add milk or half and half and whisk together well.
6. In a separate large bowl, add 1/2 cup whole wheat flour and 1 1/2 cups white flour together with 1 teaspoons baking powder. Whisk until well blended.
7. Add liquid ingredients from pan into the bowl of dry ingredients. Mix until well blended.
8. Bake at 350 degrees in middle of oven for 20-30 minutes depending on whether you use a metal or glass pan. Metal pans cook brownies faster. A knife inserted in center should come out clean when they are done.
9. For the frosting or glaze (depending on how much liquid you use) melt 4 or 5 ounces of the semi-sweet chocolate in double boiler and add sugar until dissolved. Place mixture in a mixing bowl and add evaporated milk until you get desired consistency. You can vary amount of sugar for taste.
Title: Strawberry Loaf
Ingredients:
- 2 sugar
- 1/4 water
- 1 1/2 cherry brandy
- 2 strawberry
- 1/4 heavy cream
- 1/8 confectioners' sugar
- 10 3/4 pistachio nut
- 1
- 1 1/2
- 2
- 1
Instructions:
1. Combine sugar and water and bring to boil. Add brandy and set aside.
2. Heat apricots until melted [if preserves force through a sieve.] Add extract and coloring. Set aside.
3. Cut cake into 3 even horizonal slices. Wash dry and cap strawberries. Save 6 very nice ones and slice remaining. Whip 1/2 cup of the cream and fold strawberries inches.
4. Place bottom slice of cake on serving plate. Brush with cherry brandy syrup. Spread half of strawberry/whip cream mix on cake then top with next slice. Repeat. Top with last slice. Brush with remainder of syrup.
5. Beat the last of the cream with confectioner's sugar until stiff. Frost cake with this. You may use a pastry bag for this also. Pipe shell boarder around top and bottom edge.
6. Cut saved strawberries in half. Arrange 3 rows on cake top. Brush apricot glaze on strawberries. Sprinkle nuts around edge. Chill cake.
7. Refrigerate any leftovers. Cook time is make and chill time. It can vary but don't let it set too long.
Title: Strawberries and Cream Pie
Ingredients:
- 8 fat free cream cheese
- 1/2 Splenda granular
- 1/3 sugar substitute
- 8 fat-free cool whip
- 1 reduced fat graham cracker crust
- 1 1/2 fresh strawberries
- 1
Instructions:
1. Combine cream cheese, almond extract and sugar substitute. Blend until light and fluffy. Mix in cool whip.
2. Pour into crust.
3. Top with sliced strawberries and drizzle with melted chocolate.
4. Chill for 1 hour.
Title: White chocolate fudge cake
Ingredients:
- 1 white chocolate baking bar
- 3 vanilla extract
- 1 Cool Whip
- 1 water
- 1 vanilla extract
- 1 1/4 eggs
- 1/3 white chocolate baking bar
- 1 powdered sugar
- 2 butter
- 3 light corn syrup
- 1/4
- 1
- 3
- 2
Instructions:
1. In a large bowl, beat vanilla frosting on medium speed.
2. Gradually add the 3oz melted white chocolate.
3. Beat on high for 30 second or until smooth and well blended.
4. Fold in the vanilla and cool whip.
5. Refrigerate.
6. Heat oven to 350 degrees.
7. Grease and flour a 9x13" pan.
8. In a large bowl, combine all cake ingredients except the white chocolate on low until moistened.
9. Then beat for two minutes at medium speed.
10. Gradually add the melted white chocolate until well blended.
11. Pour batter into prepared pan.
12. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
13. Cool 10 minutes.
14. In a saucepan over low heat, combine all fudge filling ingredients until melted and well blended.
15. Stir constantly.
16. Spread fudge filling over warm cake.
17. Cool completely.
18. Frost the cake and garnish with chocolate curls if desired.
19. Store in the refrigerater.
20. Let stand at room temp for 10 minutes before cutting.
Title: Cherry Crisps
Ingredients:
- 2 cherry pie filling
- 1 butter
- 1/2
Instructions:
1. In a 9x13 cake pan, spread both cans of cherry pie filling evenly.
2. Spread the cake mix evenly over the cherry filling (may not need the whole bag of mix, it is optional).
3. Pour the melted butter evenly over the mix.
4. Put in the oven at 350 for about 15-20 minutes or until light brown on top.
5. Enjoy!
Title: Butterscotch Banana Cake
Ingredients:
- 1 2/3 eggs
- 1 water
- 4 sugar
- 3/4 pecans
- 1/2
- 1/4
- 1/2
- 1/4
Instructions:
1. Preheat oven to 375°F.
2. Grease 10-cup Bundt pan or round tube pan.
3. Microwave 1-1/3 cups butterscotch morsels in medium, uncovered, microwave-safe bowl on medium-high(70%) power for 1 minute.
4. STIR.
5. The morsels may retain some of their original shape.
6. If necessary, microwave an additional 10 to 15 second intervals, stirring just until morsels are melted.
7. Combine cake mix, eggs, bananas, vegetable oil, water and granulated sugar in large mixer bowl.
8. Beat on low speed until moistened.
9. Beat on high speed for 2 minutes.
10. Stir 2 cups batter into melted morsels.
11. Stir chocolate chips and chopped nuts into remaining batter.
12. Alternately spoon batters into prepared baking pan.
13. Bake 35-45 minutes or until wooden pick inserted in cake comes out clean.
14. Cool in pan for 20 minutes; invert onto wire rack to cool completely.
15. Place remaining morsels in small, heavy-duty plastic bag.
16. Microwave on medium-high(70%) power for 30 seconds; knead.
17. Microwave an additional 10-15 second intervals, kneading until smooth.
18. Cut tiny corner from bag; squeeze to drizzle over cake.
Title: Giant Sugar Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4 baking soda
- 8 unsalted butter
- 1 1/2 sugar
- 1 egg
- 1 pure vanilla extract
- 1/4 sour cream
Instructions:
1. Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
2. Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
3. With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.).
4. Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.
Title: Lemon Glazed Cake the Best Ever
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 salt
- 1/2 butter
- 1 lemon zest
- 1 1/4 white sugar
- 3 eggs
- 1/2 vanilla extract
- 1 milk
- 1 lemon juice
- 1/4 sugar
- 1 butter
- 6 lemon zest
- 1/2 lemon juice
- 1/4 confectioners' sugar
- 3
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 13x9 inch pan. Sift together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and lemon zest. Add the sugar and beat until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Lemon Glaze: Within 10 minutes of the finish of baking the cake, begin the glaze. Put all of the ingredients in a medium pot and bring to a boil stirring frequently. Once the galze begin to turn white and foamy stir and remove from the heat. Remove the cake from the oven and begin to immediately poke holes in the cake with a toothpick. The more wholes, the more glaze gets through the cake. Slowly pour the glaze sauce over the cake covering the holes. Allow the cake to cool completly.
5. To make frosting: In large bowl, beat butter and grated lemon zest together for about 2 to 3 minutes, add confectioners' sugar and lemon juice.
Title: Dessert Noodle Kugel
Ingredients:
- 1 cottage cheese
- 1 sour cream
- 1 eggs
- 4 sugar
- 1 salt
- 1 vanilla
- 2 crushed pineapple
- 1 butter
- 8
Instructions:
1. Mix all ingredients except butter thoroughly. Pour into 9X13 baking dish and pour butter over all.
2. Bake in a 350 degree oven for about 1 hour.
Title: Brazilian Coffee Custard (Crème De Café)
Ingredients:
- 1 1/2 vanilla bean
- 1 coffee beans
- 4 very strong coffee
- 1/2 sugar
- 5 cornstarch
- 1/2
- 1
Instructions:
1. Set oven to 325°F.
2. Combine the milk, vanilla bean and coffee beans in a sauce pan. Bring rapidly to a boil, then remove pan from heat.
3. Stir in the strong coffee. Reserve.
4. In a bowl, beat the egg yolks, then gradually blend in the sugar and cornstarch. Mix well.
5. Strain the cooled milk, a little at a time, through a fine sieve lined with cheesecloth into the egg and sugar mixture.
6. Pour the mixture into a buttered baking dish or into individual ovenproof custard cups.
7. Cover the baking dish, set in a pan of hot and bake until a knife inserted into the center of the custard comes out clean, about 45 minutes to 1 hour.
8. Cool custard to room temperature, then chill until needed. Before serving, run a knife around the inside edge of the baking dish and invert custard onto a serving dish. Serves 4.
9. Larousse Treasury of Country Cooking.
Title: Watermelon Cake
Ingredients:
- 18 1/4 water
- 3
- 1/3
- 1 1/3
- 16
- 1/2
Instructions:
1. Preheat oven to 350*.
2. Grease and flour two 9" round cake pans.
3. Cut two aluminum foil pieces 24" long.
4. Fold and refold each strip until each strip is 2" wide. Mold strips around 7" round bowl to shape. Tape ends together to form 7" circles.
5. Prepare cake following package directions for original recipe.
6. Measure 1 1/2 cups batter into bowl. Add 12 drops green food coloring.
7. Add 15 drops red food coloring to remaining batter.
8. Stir until thoroughly blended.
9. Place foil circles in center of pans.
10. Pour half the green batter outside each foil circle.
11. Pull out foil rings.
12. Bake and cool cake following package directions.
13. Tint 1/2 cup cream cheese frosting to desired pink color.
14. Tint remaining frosting to green color.
15. To assemble, place one cake layer on serving plate. Spread strawberry jam on pink layer of cake layer.
16. Spread green frosting on green part of cake layer.
17. Spread green frosting on green part of cake layer.
18. Top with second cake layer.
19. Frost sides and green area on top layer with green frosting.
20. Spread pink frosting on center of cake top; sprinkle with miniature chocolate chips.
Title: Pan De Polvo
Ingredients:
- 6 flour
- 1 salt
- 2 sugar
- 1 baking powder
- 1 1/2 anise seed
- 1 tea
- 1 sugar
- 1 ground cinnamon
- 1
Instructions:
1. First make tea. Use 1 cup of water and 1 tbsp of Anise seed. Let it cool and set aside.
2. Second get 1 tbsp of Anise seeds and crush in a mortar, set aside.
3. Third make cinnamon sugar mix to dip hot cookies in, set aside.
4. You are going to need 2 large bowls.
5. In a large bowl, mix flour, salt and baking powder, set aside.
6. In another large bowl, mix sugar, lard, crushed Anise seeds, and Anise tea until smooth. (may not need all of the tea, just eyeball it).
7. Add flour mix, one cup at a time. Dough should be soft.
8. SUGGESTION: Let dough rest for couple of hours or overnight. The Anise seeds will create a wonderful flavor!
9. Lightly flour rolling surface. Roll out dough about 1/4 inch thickness. Use a heart shape cookie cutter or any small cookie cutter you like.
10. Preheat oven to 400. Bake in an ungreased cookie sheet or stone for about 10 minutes or until edges are light brown.
11. Remove from cookie sheet, let cookies cool about 2 minutes then roll warm cookie in cinnamon-sugar mix. (careful not to break cookie).
12. *lard is recommended but you can use Mrs. Tucker's shortening, it works just as well. DO NOT USE OIL.
Title: Autumn Dessert
Ingredients:
- 1 pear
- 1/2 water
- 2 sugar
- 1 raisins
- 1 butter
- 1/8 ground cinnamon
- 1 ground nutmeg
- 1 cornstarch
- 2 ice cream
Instructions:
1. Combine pear, 1/4 cup water, sugar and raisins, butter, cinnamon and nutmeg in a saucepan. Cook over medium heat for 8-10 minutes or until fruit is tender.
2. Combine cornstarch and remaining water until smooth; add to fruit mixture.
3. Bring to a boil, stirring constantly.
4. Cook and stir for 1-2 minutes or until thickened. Serve warm over cinnamon toast. Top with ice cream or whipped cream if desired.
Title: Chocolate Cream Rice
Ingredients:
- 4 milk
- 1/2 brown sugar
- 2/3 short-grain rice
- 100 dark chocolate
- 300 chocolate
Instructions:
1. Combine milk and sugar in pan.
2. Stir over low heat till sugar dissolved.
3. Bring to boil, add rice.
4. Simmer, covered for 50 minutes or till most of the milk is absorbed.
5. Stir several times during cooking.
6. Remove pan from heat, stir in chocolate, stir till melted.
7. Cool rice to room temperature.
8. Beat cream till soft peaks form, fold half into rice mixture.
9. Spoon rice into 4 serving bowls.
10. Cover and refrigerate for at least an hour.
11. Serve with remaining cream and extra chocky.
Title: Chocolate Chip Cookie Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 butter
- 4 margarine
- 1
- 1/2
Instructions:
1. Heat oven to 350° (177 Celsius) for shiny metal or glass pan or 325 (163 Celsius) for dark or non-stick pan.
2. Generously grease bottom only of rectangular pan, 13 x 9 x 2 inch, with shortening or cooking spray.
3. Prepare cake mix according to package instructions (Betty Crocker uses the water, oil and 3 eggs); pour into prepared cake pan
4. Make cookie mix as directed on package (using the softened butter and 1 egg).
5. Drop dough by teaspoonfuls evenly over batter in pan.
6. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
7. Cool completely, about 1 hour.
8. Spread frosting over top of cake.
9. Store loosely covered at room temperature.