lumicero/recipes-ing2inst huggingface dataset:
Title: Neapolitan Cake
Ingredients:
- 1 water
- 1
- 1/4
- 3
- 1/4
- 12
- 1/3
Instructions:
1. Heat oven to 350°. Grease 12-cup bundt cake pan with shortening; lightly flour.
2. Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes.
3. Pour about 1 2/3 cups batter into pan. Pour 1 2/3 cups batter into small bowl; stir in almond extract and food color. Carefully pour pink batter over white batter in pan.
4. Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.
5. Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan.
6. Cool completely, about 1 hour. Drizzle chocolate Glaze over cake. Store loosely covered at room temperature.
Title: BEST-EVER Chewy Chocolate Chip Cookies
Ingredients:
- 3/4 unsalted butter
- 3/4 brown sugar
- 1/4 granulated sugar
- 1 egg
- 2 vanilla extract
- 2 all-purpose flour
- 2 cornstarch
- 1 baking soda
- 1/2 salt
- 1 bittersweet chocolate chips
Instructions:
1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend inches.
3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.).
5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen. Try not to eat them all.
Title: Butterscotch-Pineapple Cake
Ingredients:
- 10 butter
- 3/4 sugar
- 3 vanilla extract
- 1 1/2 flour
- 1 1/2 baking powder
- 3/4 baking soda
- 1/4 salt
- 1/4 buttermilk
- 1/2 pineapple
- 8 sugar
- 3 vanilla
- 1/2 butter
- 3/4 brown sugar
- 3/4 milk
- 3 sugar
- 2 vanilla
- 1 1/2 pecans
- 2/3
Instructions:
1. To make filling: drain pineapple over medium bowl for 10 minutes, reserving 1/4 cup of the juice. Place the pineapple, reserved juice, and 3 tablespoons sugar in a medium saucepan. Bring to a gentle boil over a medium-low heat; cook for 4-6 minutes, stirring occasionally, or until liquid is slightly thickened. Stir in 1/2 teaspoon of vanilla. Place in a small bowl; refirgerate to cool.
2. To make cake:Heat oven to 350. Grease and flour two 8x1 1/2 round cake pans. Line bottoms with parchement paper.
3. In a large bowl, beat butter and 3/4 cup sugar for 7-8 minutes or until light and fluffy. IN a small bowl, whisk together egg yolks and 1 1/2 teaspoons vanilla. Add to butter mixture in two parts, beating well after each addition.
4. In a medium bowl, stir together cake flour, baking powder, baking soda, and salt. Beat into butter mixture at low speed, alternating with buttermilk, beginning and ending with flour. Divide batter evenly into pans, smoothing with spatula.
5. Bake 15-20 minutes or until golden brown and center springs back when pressed. Cool on wire racks for 10 minutes, invert onto racks and cool completely.
6. Melt 3/4 cup butter in a medium saucepan over a medium heat. Add brown sugar; cook 2-3 minutes, stirring occasionally or until mixture comes together (brown sugar and butter will seem separated until mixture gets hot enough). Stir in milk and bring to a boil, stirring constantly. Pour into a medium bowl and cool for 30 minutes or until room temperature. Once mixture is cooled, sift in powdered sugar 1/2 cup at a time, whisking well after each addition. Stir in vanilla.
7. To assemble: Place cake layer on platter. If filling is juicy, brush excess juice over bottom cake layer. Spread layer of frosting over top of cake, top with filling. PLace top layer of cake on filling, pressing gently to allow th ecake and filling to come together. Frost top and sides of cake with remaining frosting.HOlding the cake in one hand, gently press chopped pecans into the sides of the cake using the other hand.
8. Serve at room temperature.
Title: Lemon Cake With Lemon Filling and Lemon Butter Frosting
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 salt
- 1/2 butter
- 1 1/4 white sugar
- 3 eggs
- 1 vanilla extract
- 1 milk
- 1 lemon, zest of
- 1/2 fresh lemon juice
- 1 cornstarch
- 6 butter
- 3/4 white sugar
- 4 confectioners' sugar
- 4 butter
- 1/2 fresh lemon juice
- 2 lemon, zest of
- 1 milk
- 2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. 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. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
4. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
5. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
6. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
7. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Title: Light Lime Sponge Cake
Ingredients:
- 1/4 lime juice
- 1/4 water
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 3 eggs
- 3/4 sugar
- 3 lime zest
Instructions:
1. Preheat oven to 350.
2. In small saucepan, heat lime juice and water until bubbles form around edge of pan.
3. Remove from heat; set aside.
4. Sift flour with baking powder and salt; set aside.
5. In small bowl of electric mixer, at high speed, beat eggs until thick and light yellow.
6. Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes(it will get thicker when you add sugar).
7. At low speed, blend in flour mixture just until smooth.
8. Add lime juice/water and lime zest, beating just mixed.
9. Pour batter right away into ungreased 9 inch angel food cake pan.
10. Bake 30 minutes, or until cake tester inserted in center comes out clean. Trace edges of pan with a knife and turn pan over onto serving plate; let cool completely.
Title: Chocolate Covered Candied Orange Peel
Ingredients:
- 4 navel oranges
- 1 sugar
- 1 1/2 water
- 3 corn syrup
- 1/4 salt
- 4 shortening
- 1
Instructions:
1. With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use.
2. Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain, then repeat process twice, draining well each time. Cool for 5 minutes.
3. Carefully scrape off excess pulp from peel. Cut the peel into 1/4 inch strips.
4. In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until all syrup is absorbed and peel is transparent, about 30-35 minutes.
5. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry.
6. Melt the chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Dip the other half in sugar if desired.
7. Cool on racks that have been coated with nonstick cooking spray.
8. Store in a covered container in the refrigerator. Yield: about 3 cups.
Title: Hot Fudge Cream Puffs
Ingredients:
- 1 boiling water
- 2/3 eggs
- 2 cherry pie filling
- 1/2 pecans
- 1
- 1/4
Instructions:
1. In a medium saucepan, crumble piecrust mix into boiling water; cook and stir vigorously till pastry forms a ball and leaves the side of the pan.
2. Remove from heat; cool for 10 min.; add eggs, one at a time, beating with a wooden spoon after each addition till smooth.
3. For each cream puff, spoon about 1/4 cup of mixture onto a greased baking sheet.
4. Bake in a 400F oven for 30 to 35 min, or until puffs are dry and golden brown. Remove from baking sheet; cool on wire racks. Cut off tops.
5. In a small saucepan, heat fudge sauce over low heat, stirring frequently.
6. To serve, spoon pie filling into each cream puff; top with whipped topping. Cover with tops of cream puffs, drizzle fudge over each cream puff and sprinkle with pecans.
7. The bad news if interested:.
8. (441 cal.,22 g.fat, 71 mg.cholesterol, 5 g.protein, 57g. carbs, 2 g. dietary fiber, 269 mg.sodium).
Title: Instant Oatmeal Apple Crisp
Ingredients:
- 3 1/2 apples
- 1/2 butter
- 1 brown sugar
- 1 all-purpose flour
- 3 salt
- 1 walnuts
- 1/2 maple syrup
- 1/4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place apples in a 9x13 inch baking dish. In a bowl, cream together butter and sugar. Stir in flour, instant oatmeal and salt. Fold in walnuts. Sprinkle oatmeal mixture evenly over apples. Drizzle with maple syrup.
3. Bake in preheated oven 50 to 70 minutes, until apples are tender and topping is golden.
Title: Coconut Pound Cake (Using Coconut Milk)
Ingredients:
- 4 eggs
- 2 all-purpose flour
- 3/4 butter
- 3/4 coconut milk
- 1/2 sugar
- 1 3/4 pure vanilla extract
- 1 baking powder
- 3/4 salt
- 1/4 butter
- 3 brown sugar
- 1/4 vanilla
- 1/2 coconut
- 1/2 coconut milk
- 2
Instructions:
1. Preheat over to 325 degrees.
2. Greese and flour 1 loaf pan, set aside.
3. In a mixing bowl, mix softened butter and sugar together until fluffy.
4. In a seperate small bowl, mix together flour, salt, baking powder, and shredded coconut.
5. Add eggs, one at a time into butter/sugar mixture. Mix well.
6. Add vanilla, then add coconut milk, alternating with flour/coconut mixture (this will prevent lumps).
7. Pour batter into loaf pan and bake for 1 - 1 1/4 hours.
8. If you wish to use the glaze, heat a sauce pan to medium high heat, add butter and brown sugar. Stirring constantly, once brown sugar has dissolved add the toasted coconut, vanilla and if desired 2 TBSP coconut milk. Remove from heat and allow to slightly cool. Stir just before pouring over cooled cake.
Title: Pumpkin Rollout Cookies Revisited
Ingredients:
- 3/4 butter
- 1/2 sugar
- 2 orange zest
- 1/2 pumpkin
- 1 vanilla
- 1 whole wheat pastry flour
- 2 1/2 salt
- 1/4 nutmeg
- 1/4 clove
- 1/2 ground ginger
- 1 cinnamon
- 2
Instructions:
1. Cream butter and sugar.
2. Blend in flavorings: orange zest, salt, cinnamon, clove, ginger, nutmeg, vanilla.
3. Incorporate yolk, then flour.
4. Divide in two balls, wrap separately and chill at least 1/2 hour.
5. Use cookie cutters on dough rolled 1/4 inch thick (thinner for crispy cookies, thicker for chewier).
6. Bake 15 minutes at 375-degrees.
7. Frost with any icing. For Haloween we used powdered sugar (maybe 3 cups? Sorry, don't know quantity) mixed with cream cheese (2 Tablespoons) flavored with orange zest (1/2 teaspoon) and maple syrup (1/4 cup). Add milk to moisten to proper consistency (just add by the dropful; a little goes a long way and you want the resulting icing thick enough not to run off the cookies). Apply sprinkles to wet frosting so they harden on top.
Title: Pura (Nut Pastries)
Ingredients:
- 3/4 walnuts
- 1/2 sugar
- 1 ground cinnamon
- 1/4 - 1/2 ground nutmeg
- 1/8 phyllo dough
- 20 butter
- 1 cinnamon
- 1 sugar
- 2/3 water
- 1/4 honey
- 1 cinnamon stick
- 1 fresh lemon juice
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together all ingredients except phyllo and butter.
3. Brush half of a sheet of phyllo with meted butter fold other half over and brush with butter so that you have a piece of phyllo 7 1/2 x 12 inches. Sprinkle with 1 TBL of nut mixture. Beginning at one end roll phyllo as you would a jelly roll. Cut into halves making 2 rolls approximately 3 1/4 inches in length.
4. Place on a greased cookie sheet (or on parchment) with smooth side of pastry up and brush with melted butter.
5. Bake for 20 minutes or until golden brown. While hot dip into warm Cinnamon-Honey Syrup and drain. (Don't burn your fingers!).
6. Cinnamon-Honey Syrup.
7. Mix all ingredients together and simmer for 30 minutes. Cook only until light brown.
Title: Nabisco Nilla Wafers (Revised)
Ingredients:
- 1 1/2 powdered sugar
- 1 raw sugar
- 1 butter
- 2 butter
- 3 eggs
- 3 vanilla
- 1/2 salt
- 2 whole wheat flour
- 2 white flour
- 4 1/2 baking powder
- 3 water
Instructions:
1. Preheat oven to 325*.
2. Cream together sugars and butter in mixer.
3. Add eggs (one at a time), then vanilla and salt.
4. Add the flour and baking powder until well incorporated. Add water and continue mixing until dough forms a ball.
5. Roll dough into 3/4" balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15-18 minutes or until cookies are a light brown.
Title: Chocolate Chip 'n Oatmeal Cookies
Ingredients:
- 18 1/2 quick-cooking oats
- 1 eggs
- 1/2
- 2
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Combine cake mix, oats, oil, and eggs in large bowl; mix well. Stir in chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheets.
3. Bake 10 to 12 minutes or until very lightly browned. Cool slightly; remove from cookie sheets to wire racks. Cool completely.
Title: Dark Chocolate Flan With New Mexican Chili, Cinnamon and Pepita
Ingredients:
- 1/4 granulated sugar
- 1 1/3 heavy cream
- 1 cinnamon stick
- 1 whole black peppercorns
- 1 star anise
- 1 bittersweet chocolate
- 2 eggs
- 1/2 salt
- 5
- 4
- 1
Instructions:
1. Preheat oven to 325 degrees. On a rimmed baking sheet lined with nonstick liner, buttered parchment or waxed paper, spread pepitas close together in a single layer.
2. In a medium saucepan over medium heat, combine 1 cup sugar and 6 tablespoons water. Bring to a simmer, stirring only until sugar is dissolved. Continue to cook, tilting pan occasionally to distribute heat evenly, until a caramel of a deep amber color forms, about 15 minutes.
3. Working quickly (before caramel cools and hardens), pour half the hot caramel into a 9-inch loaf pan, tilting pan to coat bottom and a bit of the sides. Pour remaining caramel over pepitas, using an offset spatula to help spread caramel if necessary. Let both pans cool completely. When pepita praline is cool, break into 2-inch pieces.
4. Meanwhile, in a large saucepan, combine milk, cream, chili powder, cinnamon, peppercorns and star anise. Bring to a simmer over high heat; reduce to medium and simmer 5 minutes. Let stand, off heat, 15 minutes. Return to a simmer, turn off heat and whisk in chocolate until smooth.
5. In a bowl, whisk eggs, remaining 1/3 cup sugar and the salt together. Whisking constantly, slowly pour hot chocolate mixture into eggs until fully combined. Pour custard through a fine sieve into caramel-coated loaf pan. Place loaf pan in a deep roasting pan. Add 2 inches hot tap water to roasting pan. Cover roasting pan tightly with foil; prick foil all over with a fork.
6. Carefully transfer pan to oven. Bake until flan is lightly set but still jiggles when shaken (lifting foil to check), about 1 1/2 hours. Transfer loaf pan to a wire rack to cool to room temperature. Refrigerate flan at least 4 hours or overnight.
7. To serve, run an offset spatula along sides of pan to gently release it. Turn onto a serving platter and top with pepita praline; serve in slices.
Title: Puff Pastry Pinwheel Cookies With Jam
Ingredients:
- 1 frozen puff pastry
- 1 egg
- 1/2 sugar
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 400°F Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16x13-inch rectangle. Trim edges neatly, forming 15x12-inch rectangle. Cut rectangle into twenty 3-inch squares. Using small sharp knife, make 1-inch-long diagonal cut in all 4 corners of 1 square, cutting toward center (do not cut through center). To form pinwheels, fold every other point of puff pastry toward center of square, pressing to adhere. Repeat with remaining puff pastry squares.
2. Brush pinwheels lightly with egg glaze. Sprinkle each with 1/2 teaspoon sugar. Place scant 1/2 teaspoon jam in center of each. Transfer to prepared baking sheet. Bake until pinwheels are golden and puffed, about 13 minutes. Using metal spatula, transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam.
3. Sprinkle cookies with powdered sugar, if desired. (Can be prepared ahead. Place cookies between waxed paper sheets in airtight containers and freeze up to 2 weeks; thaw before packing, or store airtight at room temperature up to 3 days.).
Title: Tomato Soup Cake IIi
Ingredients:
- 1 egg
- 1 sugar
- 1 nutmeg
- 2 cinnamon
- 2 baking powder
- 2 flour
- 2 baking soda
- 1 margarine
- 1/2 butter
- 1 walnuts
- 1 raisins
- 1 flour
- cherries
Instructions:
1. Cream the margarine or butter, the egg and the.
2. sugar together.
3. Add the tomato soup and mix well.
4. Sift together the dry ingredients and then add to the batter, stirring until evenly combined.
5. Gently stir in the walnuts, raisins and.
6. if desired, the cherries.
7. Preheat oven to 350 degrees.
8. Coat loaf pan with Crisco oil and lightly flour.
9. Pour ingredients in loaf pan and bake about 1 hour.
10. Let cool.
11. Ice with cream cheese frosting.
Title: Miss Minda's Super Sunshine Cake
Ingredients:
- 1 applesauce
- 1/4 eggs
- 4 mandarin oranges in light syrup
- 1 Cool Whip
- 1 vanilla instant pudding mix
- 1 crushed pineapple
- 1
Instructions:
1. Ignore the directions on the box cake mix and instead, in a medium bowl, add the cake mix, applesauce, eggs and mandarine oranges.
2. Bake at the temperature on box and for the suggested length of time.
3. After cake is cooled, combine cool whip with instant pudding and pineapple with the juice.
4. Let it rest for 10 minutes and frost the cake.
5. Serve.
Title: Swedish Almond Macaroons
Ingredients:
- 1/2 almond paste
- 1 powdered sugar
- 3/4 vanilla
- 1/4 salt
- 2 -3 sugar
Instructions:
1. Knead almond paste until soft; work in powdered sugar.
2. Add vanilla and salt.
3. Add egg whites, a little at a time, blending well after each addition. Use just enough egg whites to make a soft dough that will hold its shape when dropped from a teaspoon.
4. Line cookie sheets with unglazed brown paper.
5. Drop paste onto sheets by teaspoonfuls, about 2 inches apart. Or force through a cookie press into rounds.
6. Sprinkle with sugar.
7. Bake about 20 minutes at 300 degrees.
8. Place macaroons on damp towel to loosen the brown paper and remove paper. Cool on racks.
Title: Carrot Cake Muffin Cookies! Low Fat!
Ingredients:
- 1 1/4 whole wheat flour
- 1 quick-cooking oats
- 3/4 carrot
- 1 -2 cinnamon
- 1 baking soda
- 1/2 unsweetened applesauce
- 1/3 raisins
- 1/4 artificial sweetener
- 1/4 - 1/3 water
Instructions:
1. Mix all the dry ingredients together first.
2. Add in the carrots, applesauce, water, an raisins.
3. Spray cookie sheets with non stick, butter flavored cooking spray and drop by heaping teaspoonfuls onto the cookies sheets 1 1/2 inches apart from one another. Make sure to flatten the cookies slightly because they will not really "spread out" at all.
4. Bake at 275 degrees (yes, thats right -- 275!) for 18 minutes. DO NOT OVER BAKE.
5. Let rest for a minute or two on the sheets before removing. Store in an air tight container and enjoy!
Title: Sue Nutty Fudge Bars
Ingredients:
- 2 1/3 butter
- 1 cream cheese
- 1/2 walnuts
- 4 vanilla extract
- 1 Splenda granular
- 1
- 1/4
Instructions:
1. Melt butter, cream cheese, peanut butter, and chocolate. Mix well.
2. Add splenda and vanilla, mix well again.
3. Now add nuts and portein powder and mix. Mix well so that the powder dissolves into the mixture.
4. Place in baking pan, flatten and refrigerate, a rectangle casserole dish works well here.
5. Cut into 8 bars.
Title: Crazy Chocolate Cake
Ingredients:
- 4 butter
- 1/2 margarine
- 1 sugar
- 1 1/2 egg
- 1 baking soda
- 1/2 salt
- 1 baking powder
- 1 milk
- 1/2 boiling water
- 1/2
Instructions:
1. Grease and flour 8 inch square cake pan.
2. Put all ingredients except 1/2 cup boiling water in a large bowl.
3. Pour 1/2 cup of boiling water over above ingredients and beat about 2 minutes with electric mixer.
4. Pour into baking pan.
5. Spread evenly.
6. Bake at 350 degrees for 40 minutes.
Title: Strawberry Angel-Food Cake With Red and Green Holiday Sauces
Ingredients:
- 1 white flour
- 1 cream of tartar
- 10 vanilla extract
- 1 1/4 fresh strawberries
- 1 1/2 fresh strawberries
- 1/2 honey
- 1 cornstarch
- 1 arrowroot
- 2 kiwi fruits
- 2 kiwi fruit
- fresh strawberries
Instructions:
1. Preheat oven to 350 degrees F. Have at hand a 10-inch ungreased tube pan.
2. To make the cake: Sift together flour and 1/2 cup of the sugar into a large bowl. Set aside.
3. In another bowl, beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Add remaining 1/2 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Fold in flour-sugar mixture, 1/2 cup at a time. Fold in vanilla and strawberries which have been sliced as thinly as possible.
4. Pour batter into tube pan, being sure you have not greased the pan. Spread evely and deflate any large air pockets with a knife. Bake 40 minutes or until cake is lightly browned and springy. Invert pan and let cake cool 40 minutes. Remove cake from pan and set on a serving plate.
5. To make the sauces: In a blender, combine strawberries, 1/2 cup honey and 1 tablespoon cornstarch or arrowroot. Puree until smooth. Pour into a saucepan and heat, whisking, until slightly thickened. Pour into a bowl and let cool.
6. Press kiwifruit through a strainer to remove seeds. In a blender, combine strained kiwifruit with remaining 1 tablespoon cornstarch or arrowroot and 1/2 cup honey. Puree until smooth. Pour sauce into a clean saucepan and heat, whisking, until slightly thickened. Pour into a bowl to let cool.
7. To serve: Ladle a small amount of red sauce on half of a dessert plate, and an equal amount of green sauce on the other half. Place a slice of cake in the center and garnish the green side with a few pieces of kiwi and garnish the red side with a few pieces of strawberry. Alternately, you can omit the fruit and drizzle the cake with stripes of the two sauces. Serve immediately.
8. NOTE: I have made this with packaged angel food cake mix omitting the strawberries in the cake (although they certainly could be included). Instead of garnishing with pieces of fruit on each side of cake slice, I put them right on top of cake, allowing a few to spill over the sides.
9. Cake may be made a day ahead. If you make the sauces ahead, reheat them until pourable at serving time They are good served warm on the plate.
10. This cake is only 222 calories a serving!
Title: Warm Fruity Rice Pudding
Ingredients:
- 2 milk
- 1 vanilla pudding mix
- 1 ground ginger
- 1 Minute Rice
- 1
Instructions:
1. Mix all ingredients except drained fruit, in saucepan.
2. Bring to a boil over medium heat, stirring constantly, until mixture thickens.
3. Remove from heat, add drained fruit and let stand 15 minutes before serving.