lumicero/recipes-ing2inst huggingface dataset:
Title: Next Door Neighbor Dessert
Ingredients:
- 1 butter
- 2 flour
- 1/2 pecans
- 8 cream cheese
- 1 powdered sugar
- 9 Cool Whip
- 6 instant vanilla pudding
- 6 instant chocolate pudding mix
Instructions:
1. Cream butter.
2. Add flour and mix well.
3. Add nuts (optional).
4. Press mixture into bottom of 13x9 baking pan.
5. Bake at 350 for 10-15 minutes or until golden brown.
6. Let cool completely.
7. Beat cream cheese and powdered sugar together.
8. Fold in 1 cup cool whip.
9. Spread mixture onto cooled crust in 13x9 baking pan.
10. Prepare puddings, separately, according to box directions.
11. Spread vanilla pudding over cream cheese mixture.
12. Spread chocolate pudding over vanilla pudding.
13. Spread remaining Cool Whip over chocolate pudding.
14. Sprinkle with nuts (optional).
15. Chill and serve.
Title: Nigella Lawson Cut out Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 200 flour
- 1/2 baking powder
- 1/4 icing sugar
- 2 milk
Instructions:
1. Preheat oven to 180degrees celsius.
2. Cream butter and sugar well till light and fluffy.
3. Add in the egg and mix well. Add in flour and baking powder.
4. Chill for 1 hour.
5. Roll to 1/4 inch thick and cut out with cutters. Bake for 10 minutes. Let cool.
6. Meanwhile, make frosting and tint to desired colours.
7. Ice cooled cookies and let icing set.
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 1 pecans
- 2 1/2 walnuts
- 2 raw carrots
- 1 all-purpose flour
- 1 1/2 baking soda
- 1/2 baking powder
- 1 1/2 salt
- 4 ground cinnamon
- 1 1/2 eggs
- 1 granulated sugar
- 2 canola oil
- 1/4 vanilla extract
- 8 unsalted butter
- 2 cream cheese
- 1 confectioners' sugar
- 1 vanilla extract
- lemon, zest of
Instructions:
1. Preheat oven to 350°F and place rack in center of oven. Spray two 9x2-inch cake pans and line the bottoms of the pans with a circle of parchment paper.
2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
3. Peel and finely grate the carrots. Set aside.
4. In a separate bowl whisk together the flour, baking soda, baking powder, salt and ground cinnamon; set aside.
5. In bowl of electric mixer, with the paddle attachment, beat the eggs until frothy. Gradually add the sugar and beat until the batter is thick and light colored. Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large spatula fold in the grated carrots and chopped nuts.
6. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes.
7. Remove from oven and let cool on a wire rack. After about 5-10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
8. To assemble: place one cake, top side down, onto your serving plate. Spread with about a third of the frosting. Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top of the cake.
Title: Baked Apple Crumble
Ingredients:
- 4 apples
- 1/2 old fashioned oats
- 1 walnuts
- 1 cinnamon
- 1 pure maple syrup
- 1/3 salt
- 1/2
Instructions:
1. Cut up the apples into slices (leave skin on) and arrange in a large baking dish. Pour apple juice on top of the apples, and set the pan aside. Put the oats, walnuts, cinnamon, and salt in a food processor and pulse until you get a coarse meal. Put the crumble topping in a bowl and add the maple syrup. Mix well and then spoon the crumble topping on top of the apples. Cover with foil and bake for 35 minutes at 400 degrees. Remove the foil and bake for an additional 10 minutes to crisp the topping. Serve warm.
2. Tip: Take this opportunity to buy fresh apples from the farmer’s market and/or buy organic. It’s worth it! I leave the skin on my apples for extra nutrients, but feel free to peel them before you cut into slices if you like no skins.
Title: Lemon Buttermilk Pudding Cake
Ingredients:
- 3 granulated sugar
- 1 unsalted butter
- 1 salt
- 2 all-purpose flour
- 1/4 fresh lemon juice
- 1/4 buttermilk
- 1/4 lemon, zest of
- 1 1/2 hot water
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Beat the egg whites and when soft peaks begin to form, gradually beat in about half the sugar and set aside.
3. (Tip: If using an electric mixer, use the lowest speed possible; high speeds break down the egg protein and don't get job done much faster.) In a separate bowl, beat yolk and butter; gradually add the remaining sugar and when well combined add the remaining ingredients, beating until smooth.
4. Fold the egg whites into the cake mixture with a whisk or spatula, and pour into a non reactive 8x8 baking pan that has been sprayed or buttered.
5. Set the pan with the cake in a larger pan; pour hot water in the larger pan half way up the sides of the cake pan and carefully place in the oven.
6. Bake for 45 minutes until top is lightly browned.
Title: Blueberry Pecan Crumble
Ingredients:
- 4 pecan pieces
- 1 all-purpose flour
- 1 1/4 rolled oats
- 1/2 dark brown sugar
- 1 ground cinnamon
- 8 salt
- 2 butter
- 1/2 fresh blueberries
- 2 all-purpose flour
- 3 sugar
Instructions:
1. Heat oven to 350*F.
2. Put all the topping ingredients in a bowl and rub together with your hands until the mixture sticks together in small clumps.
3. Pour the bluberries into a 9" x 13" baking dish. Squeeze the lemon juice over the berries. Sprinkle the flour and sugar over them and toss until berries are coated.
4. Scatter the topping over the berries in an even layer.
5. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45-50 minutes.
Title: Coconut Oatmeal Cookies
Ingredients:
- 2 brown sugar
- 1 1/2 butter
- 2 all-purpose flour
- 1/2 salt
- 1 baking soda
- 1 baking powder
- 3 rolled oats
- 1 coconut
- 2 eggs
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F.
2. Cream together; butter and brown sugar.
3. Add flour, salt, baking soda, baking powder and rolled oats.
4. Stir in coconut, eggs, vanilla and nuts.
5. Either drop by teaspoonfull or roll into little ping pong-sized balls (for a more uniform/cute look) and place on greased cookie sheet.
6. Bake for 15 minutes.
Title: Coco-Berry Shortcakes
Ingredients:
- 1 sweetened flaked coconut
- 1/4 sugar
- 1 1/2 flour
- 4 baking powder
- 6 butter
- 1/2 - 2/3 light coconut milk
- 1 light coconut milk
- 1 sugar
- 2 fresh strawberries
- 1 fresh blueberries
- coconut
Instructions:
1. Heat oven to 375°F Have ready a large cookie sheet and a 3 inch star cutter. (If you don't have a star cutter, use can use a round cutter).
2. Process coconut and sugar in a food processor until coconut is finely chopped.
3. Mix together the flour and the baking powder in a medium bowl.
4. With a pastry blender, cut in the butter until mixture resembles coarse crumbs.
5. Pour 1/2 c of the lite coconut milk in with the mixture and stir with a spoon until mixture clumps together and is slightly sticky, adding more liquid, a little at a time, if necessary (up to the 2/3 cup in total).
6. (Note: You can mix the shortcake dough in a processor too. Process the dry ingredients briefly to mix and then scatter butter over top and pulse until mixture resembles coarse crumbs. With motor running, add coconut milk and process just until mixture leaves sides of bowl. Remove blades and then dough.).
7. Place dough on a floured work surface; flour top.
8. Pat to a little more than 3/4 inch thickness.
9. Dipping cutter into flour for each, cut as many forms as possible from dough; then gently pat scraps together, fold over once, press dough out to 3/4 inches and cut as many more forms as possible from that. Repeat until you have 8 forms.
10. Place forms 2 inches apart on an ungreased cooke sheet.
11. Brush top lightly with the 1 tbls of reserved coconut milk, then sprinkle with coarse or granulated sugar.
12. Bake 12 minutes or until slightly puffed, bottoms are brown and tops are pale gold.
13. Gently slide cakes onto a wire rack and cool completely.
14. Shortly before serving, split shortcakes in half (using a serrated knife and gentle sawing motion makes it easier and less likely to tear the shortcake).
15. Fill with berries and top with whipped cream and sprinkle with toasted coconut.
Title: Pie Crust for Five
Ingredients:
- 5 flour
- 2 sugar
- 1 salt
- 2 egg
- 1
Instructions:
1. Mix flour, sugar and salt with crisco til course.
2. Beat egg and add enough cold water to make one cup.
3. Mix together til moist and refrigerate til use.
4. Bake @ 400 for 10 minute by itself.
Title: Ohio Buckeyes
Ingredients:
- 12 creamy peanut butter
- 2/3 margarine
- 1 vanilla
- 1 confectioners' sugar
- 6 chocolate
- 6
- 3
Instructions:
1. Mix together peanut butter,margarine,vanilla and sugar.
2. Use hands to make into smooth 1 inch balls. Chill.
3. With toothpick, dip all but the very top of balls into melted chocolate paraffin mixture. Drop onto wax paper to harden.
4. Chill.
Title: Creamy Candy Bar Dessert
Ingredients:
- 2 graham cracker crumbs
- 3 sugar
- 1/2 margarine
- 1 milk
- 1/2 instant chocolate pudding mix
- 2 Cool Whip
- 2
- 7
Instructions:
1. For crust:
2. In a bowl, combine crumbs and sugar.
3. Stir in margarine.
4. Press into ungreased 13x9 pan.
5. In a small saucepan, heat the fudge topping over low heat until warmed.
6. Pour fudge topping over crust.
7. Allow to cool for 15 minutes.
8. For filling:
9. In a mixing bowl, beat the milk, pudding and Cool Whip for 2-3 minutes or until stiff, scraping sides of bowl often.
10. Stir in the candy bars making sure you save some for the top. (About 6 bars).
11. Pour over crust.
12. Sprinkle the remaining candy bar pieces over the top.
13. Cover and refrigerate for 2-3 hours or overnight.
14. Refrigerate leftovews.
Title: Mom's Simple Pumpkin Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 canned pumpkin
- 3/4 self-rising flour
- 2 cinnamon
- 1 nutmeg
- 1/2 salt
- 1 powdered sugar
- 1 cream cheese
- 1/4 margarine
- 1 vanilla
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Beat eggs for 5 minutes to make fluffy.
3. Add sifted self-rising flour, sugar, and spices along with pumpkin. Mix through.
4. Spread mixture into a greased & floured 10"x15" baking pan (a large cookie sheet will work fine).
5. Bake for 15 minutes.
6. Take a medium sized kitchen towel (one that is larger than the cookie sheet), lay it flat and heavily sprinkle with sifted flour.
7. Invert cake onto towel, and roll cake and the towel together. Cool in fridge.
8. Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer.
9. Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
10. Reroll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides.
11. Place seam side down and refridge again.
12. Sprinkle top with extra sifted powdered sugar for decoration.
Title: Hum Muds (Ginger Cookies from Girard College)
Ingredients:
- 2 3/4 all-purpose flour
- 8 brown sugar
- 4 molasses
- 1 1/2 cinnamon
- 1/2 ground cloves
- 1/2 allspice
- 1/2 ginger
- 1/2 salt
- 1 baking soda
- 1 1/2 water
- 1/2
Instructions:
1. Cream the sugar, lard, salt and spices together and beat them until light.
2. Add the molasses and beat 3 minutes.
3. Add 3/4 cup cool water and beat for 1 minute.
4. Fold in the flour.
5. Dissolve baking soda in 1/4 cup cool water and add to the other ingredients, mixing until smooth.
6. Preheat oven to 375 degrees.
7. Grease and lightly flour a baking sheet.
8. Wet hands with cold water and make patties of batter, then placing them onto the baking sheet and pat them down.
9. Dip a knife into cold water and use the knife to score the gingers.
10. Bake for 20 minutes.
Title: Soft Chocolate Chip Cookies
Ingredients:
- 1 1/2 margarine
- 1 1/2 brown sugar
- 1 1/2 white sugar
- 4 eggs
- 2 vanilla
- 4 flour
- 2 baking soda
- 1 1/2 salt
- 12 chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. Cream margarine and sugars. Stir in eggs. Add dry ingredients and mix well. Add chocolate chips and mix well. .
3. Bake for 10 to 12 minutes.
Title: Amazingly Delicious Rum Pina Colada Cake
Ingredients:
- 1 instant coconut cream pudding mix
- 1 instant vanilla pudding
- 4 eggs
- 1/4 water
- 1/3 Bacardi dark rum
- 1/4 canola oil
- 1 flaked coconut
- 1 crushed pineapple
- 1 instant coconut cream pudding mix
- 1/3 instant vanilla pudding
- 1 Bacardi dark rum
Instructions:
1. Cake:
2. Blend all ingredients except coconut in large mixer bowl; beat 4 minutes at medium speed of electric mixer.
3. Pour into two greased and floured 9 inch layer cake pans.
4. Bake at 350 degrees for 25 - 30 minutes or until cake springs back when lightly pressed. Do not underbake.
5. Cool in pan for 15 minutes; remove and totally cool on racks.
6. Filling/Frosting:
7. Combine all ingredients except whipped topping in bowl; beat until well blended. Fold in whipped topping. Fill and frost the cake and sprinkle with coconut.
8. Make sure to now chill the cake. Refrigerate leftover cake.
9. NOTE: With the vanilla filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.
10. Also: I usually double the filling/frosting recipe so there is a lot on the cake :).
Title: Hard or Soft Biscotti
Ingredients:
- 1 shortening
- 2 sugar
- 6 eggs
- 1 milk
- 1 baking powder
- 6 flour
- 6 peanuts
- 1/2
Instructions:
1. Cream 1 cup shortening and 2 cups sugar.
2. Beat in 6 eggs and 1 teaspoon anise oil.
3. Gradually add alternately 1 cup milk, 6 level teaspoons baking powder, 6 cups flour and 1/2 cup chopped peanuts or almonds. Add more flour for a stiffer dough for hard biscotti (about 1 or 2 cups).
4. Spoon batter onto cookie sheet into long, thin loaves because batter will spread.
5. Keep in oven until golden brown.
6. Remove from oven.
7. Let cool, then slice. Lay sideways.
8. Return to oven.
9. Let brown (10 minutes). Check and turn cookies on other side.
Title: German Cookies
Ingredients:
- 2 brown sugar
- 1 salt
- 1 eggs
- 3 cinnamon
- 1 flour
- 4 1/2 baking soda
- 1 1/2 walnuts
- 1/2
Instructions:
1. Cream brown sugar and lard.
2. Add egg.
3. Sift dry ingredients
4. Add to creamed mixture.
5. Cut walnuts with knife but don't chop.
6. (I don't see the reasoning behind this, but that's how recipe reads.).
7. Form into long rolls.
8. Let stand all night in cool place in refrigerator.
9. Cut into thin rounds.
10. Bake in 350 degree oven (directions say moderate oven) for 10 minutes. I'm guessing time until the cookies brown, guys.
Title: Chocolate Chess Pie
Ingredients:
- 1/2 butter
- 2 sugar
- 1 eggs
- 2 vanilla
- 1
Instructions:
1. Melt chocolate and butter and cool.
2. Beat eggs well, add sugar and vanilla.
3. Combine butter and chocolate with egg/sugar/vanilla mixture.
4. Pour into 9-inch pie shell.
5. Bake at 350 for 20 to 30 minutes.
Title: Blueberry Fruit Crunch
Ingredients:
- 1 butter
- 1 margarine
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Rinse blueberries and set aside to drain.
3. Pour pie filling into a 8-9 inch square baking dish.
4. Gently fold in drained blueberries.
5. Combine dry muffin mix with melted butter and nuts in a med bowl til crumbly.
6. Sprinkle over the fruit.
7. Bake at 350°F for 30-40 minutes until golden.
8. Top with ice cream or whipped cream.
Title: Coconut-lime Pudding Cake
Ingredients:
- 2 unsalted butter
- 3/4 granulated sugar
- 1/4 all-purpose flour
- 3 eggs
- 1/2 frozen limeade concentrate
- 3/4 canned unsweetened coconut milk
- 1/4 fine salt
- coconut
Instructions:
1. Position a rack in the center of the oven and preheat to 325 degrees F.
2. Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan.
3. Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer.
4. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt.
5. In another medium bowl whip the egg whites until they form soft peaks.
6. While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks.
7. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
8. Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish.
9. Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden.
10. Remove from the water bath and cool on a wire rack for 10 minutes; serve warm.
11. Garnish each serving with toasted coconut, if desired.
Title: Easy Sour Cream Biscotti
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 1 1/2 vanilla extract
- 1/2 sour cream
- 3 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
Instructions:
1. Cream butter and sugar together.
2. Beat each egg in well one at a time.
3. Add sour cream and vanilla.
4. Combine dry ingredients in a seperate bowl mix well and add to creamed mixture.
5. Mix until a dough is formed.
6. Turn out onto floured surface, lightly knead and divide into 3 loaves 8-in. x 2-1/2-in. x 3/4-in.
7. Line two baking sheets with aluminum foil and grease, place loaves onto baking sheets and bake at 350 for 25 minutes or until golden brown.
8. Allow loaves on foil to cool on wire rack for 15 minutes.
9. Once cooled place on a cutting board and slice 3/4 diagonal slices.
10. Place slices cut side down on ungreased baking sheets.
11. Bake at 350 for 8 minutes or until golden; turn and bake an additional 8 minutes.
12. Cool slices on wire rack.
13. Store in an airtight container.
Title: Perfect Pound Cake
Ingredients:
- 2 flour
- 1 sugar
- 1/2 butter
- 1/2 margarine
- 2 baking powder
- 2/3 vanilla
- 1 rum
- 2 eggs
- 4
- 1/3
Instructions:
1. Preheat oven at 350°.
2. At low speed cream butter, margarine, and sugar during 30 minutes (sound like a lot but trust me -- it's the key to the texture, meanwhile prepare the rest of the ingredients).
3. Add the yolks to the mixture one by one, until they are incorporated in the mixture.
4. In a separate bowl mix orange juice, vanilla and rum.
5. Sift flour and baking soda, together.
6. Alternating add to the mixture the flour and the juice.
7. Add about a spoonful of flour to the raisins and cut them a bit, this will avoid to have raisins only at the bottom of the cake ;-).
8. Set aside, and beat the egg whites until they are fluffy but not totally firm.
9. With a wooden spoon mix the whites into the mixture.
10. Pour into the mold (previously greased and floured) and spread it around leaving a small depression in the center, this way when it grows during baking it won't curve up.
11. Bake for 35 minutes or until it is golden and the cake has separated from the mold.
12. ENJOY!
Title: Darkest Chocolate Cupcakes (For Grownups!)
Ingredients:
- 1 all-purpose flour
- 3/4 baking powder
- 2 baking soda
- 1/4 kosher salt
- 1/2 buttermilk
- 1/4 buttermilk
- 3 water
- 3 pure vanilla extract
- 1/2 unsalted butter
- 8 bittersweet chocolate
- 2 granulated sugar
- 3/4 granulated sugar
- 2 dark brown sugar
- 1/4 dark brown sugar
- 3 eggs
- 2
Instructions:
1. Position a rack in the center of the oven and preheat the oven to 325 degrees Fahrenheit. Line a 12-cup standard nonstick muffin pan (or two 6-cup pans) with paper liners.
2. In a medium bowl sift together the flour, cocoa powder, baking powder, and baking soda. Add the salt and set aside. In a large bowl, stir together the buttermilk, water, and vanilla and set aside.
3. Bring a few inches of water to a gentle simmer in a saucepan. Combine the butter and the chocolate in a heatproof bowl and place over (not touching) the simmering water (or use a double boiler). Heat slowly, stirring occasionally, until nearly melted, and then remove the bowl from the heat and whisk until smooth. Add granulated and brown sugars and stir until blended. Add the eggs one at a time, beating after each addition until combined. Scrape the chocolate mixture into the buttermilk mixture and whisk until smooth.
4. Add the flour mixture to the chocolate- buttermilk mixture in three additions, beating after each addition just until combined. Divide the batter evenly among the prepared muffin-tin cups; each paper liner will be filled almost to the top.
5. Bake the cupcakes, rotating the pan after about 10 minutes, for 20 to 22 minutes, or until a skewer inserted comes out clean. Let them cool in the pan on a cooling rack for 10 minutes, gently loosen the cupcakes from the pan, and then let them cool completely in the pan before removing them.
Title: My Two Cheese Torte
Ingredients:
- 2/3 graham cracker
- 1/2 sugar
- 1 1/2 ground cinnamon
- 6 margarine
- 4 eggs
- 1 sugar
- 1 ricotta cheese
- 2 cream cheese
- 1/2 salt
- 1/4 vanilla extract
- 1 flour
- 2
Instructions:
1. Crust: mix all crust ingredients and line the bottom and sides of a spring form pan, saving 1 cup mixture for topping.
2. The recipe calls for 4-6 tablespoons melted margarine. You may not need the full amount to make a proper crust. Filling: Beat together the eggs and sugar.
3. Add cheese and rest of ingredients; mix well. Pour carefully into lined pans.
4. Top with remaining crumb topping. Bake in preheated 350 degree oven for 1 hour or until firm.
Title: Gooseberry Blueberry Cobbler
Ingredients:
- 1 gooseberries
- 1 blueberries
- 1/2 granulated sugar
- 2 fresh lemon juice
- 1 cornstarch
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 - 1/2 ground cinnamon
- 1/4 granulated sugar
- 9 unsalted butter
- 1 1/2 pure vanilla extract
- 3/4 half-and-half
Instructions:
1. Preheat oven to 375 degrees F, then butter a 9-inch square baking pan or a 2-quart baking dish.
2. In a bowl, toss together the berries, 1/2 cup sugar, lemon juice & cornstarch until combined well, then transfer to the baking dish of choice, spreading evenly.
3. In another bowl sift or whisk together the flour, baking powder, cinnamon & 1/4 cup of sugar, then cut the butter into the flour mixture until the mixture had chunks no larger than small peas.
4. Add vanilla & half and half & stir together until a dough forms, then spoon the dough into mounds over the berry mixture.
5. Bake about 40 minutes or until topping is golden brown & cooked through.
6. Cool slightly & enjoy a very warm cobbler, or let it come to room temperature & enjoy it that way!
Title: Uncle Bill's Fruity Crispy Wraps
Ingredients:
- 4 cantaloupe
- 1 melon
- 1/2 mango
- 1/2 papaya
- 1/2 green seedless grape
- 1/2 red seedless grapes
- 1/2 vanilla instant pudding mix
- 1/2 Cool Whip Topping
- 1/4 liquid honey
- 3 salt
- 3 1/2
- 2
- 1
- 1/2
- 2
- 1/4
Instructions:
1. Crispy wraps are already pre-washed and ready to use.
2. In a large mixing bowl, add cantaloupe, melon, mango, papaya, green and red grapes, pineapple chunks and sliced almonds.
3. Choose one of the dressings of your choice.
4. In a separate bowl, whisk or mix together the ingredients of your choice of dressing.
5. Pour the dressing mixture over the fruit in amounts to suit your taste and mix lightly to coat the fruit.
6. Divide the fruit mixture into 4 equal amounts.
7. Spoon mixture into each crispy wrap.
8. NOTE: You may also use sweetened flaked coconut as a sprinkle.
9. As a further choice, you can use diced apples, kiwi fruit or bananas in the fruit mix.
Title: Campfire Bananas Foster
Ingredients:
- 1 banana
- 1 butter
- 1/4 light brown sugar
- 1/2 vanilla
- 1/4 cinnamon
- 1/4 ground cinnamon
- 1/2
- 1
Instructions:
1. Remove the skin from the banana (DO NOT cook with peel).
2. Place banana on non-stick side of a double 12-inch sheet of aluminum foil.
3. Cut each banana crosswise into nine bite-sized pieces.
4. Do not cut foil!
5. Squeeze tablespoon butter over banana pieces.
6. Sprinkle brown sugar, vanilla, cinnamon, and rum extract over butter.
7. Wrap tightly in foil, being sure to seal ends.
8. Place on grill over gas, campfire or coals, seam side up.
9. Cook for six minutes.
10. Remove from heat.
11. Open carefully.
12. Top with diced pound cake.
13. Spoon the whipped topping onto the dessert.
14. Sprinkle topping with dash of cinnamon.
15. Eat directly from foil.