lumicero/recipes-ing2inst huggingface dataset:
Title: Glazed Lemon Buttermilk Cake
Ingredients:
- 3 lemon rind
- 3 fresh lemon juice
- 1 1/2 granulated sugar
- 2 granulated sugar
- 3 all-purpose flour
- 1 baking powder
- 3/4 salt
- 1/2 baking soda
- 1/2 butter
- 1/2 - 1 eggs
- 3 low-fat buttermilk
- 1 powdered sugar
- 1 fresh lemon juice
- 1 1/2 low-fat buttermilk
- 1 lemon rind
- 1
Instructions:
1. Preheat oven to 350°.
2. To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.
3. Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.
4. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk.
5. Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1 1/2 cups granulated sugar, rind mixture, and extract, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture.
6. Spoon batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
7. To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth. Drizzle glaze over warm cake. Garnish with grated lemon rind once glaze is set, if desired.
Title: Maple Pumpkin Custard
Ingredients:
- 15 pumpkin puree
- 1/2 Splenda sugar substitute
- 1/4 sugar-free maple syrup
- 1 cinnamon
- 1/2 salt
- 3 eggs
- 1 skim evaporated milk
- 1 vanilla extract
- 1 heavy whipping cream
- 2 sugar-free maple syrup
Instructions:
1. Preheat oven to 350 degrees. Lightly coat a 9-inch pie plate or other casserole with the cooking spray and set aside.
2. In a large bowl combine the pumpkin puree, Splenda Granular, sugar free maple syrup, cinnamon, salt, eggs, milk, and vanilla. Pour into prepared dish and bake for 40 minutes or until a knife inserted near center comes out clean. Serve warm, or cold with Maple Whipped Cream.
3. MAPLE WHIPPED CREAM.
4. 1 cup heavy whipping cream.
5. 2 tablespoons Joseph’s sugar free maple syrup.
6. In a medium bowl whip the cream and maple syrup until soft peaks form.
Title: Fig and Cream Cheese Bars
Ingredients:
- 1 1/3 all-purpose flour
- 3/4 brown sugar
- 1/2 salt
- 6 butter
- 2 dried figs
- 1 water
- 1/2 granulated sugar
- 3 fresh lemon juice
- 3/4 reduced-fat cream cheese
- 1 pure vanilla extract
- 1 egg
- 2 powdered sugar
Instructions:
1. Lightly spoon flour into a dry measuring cup; level with a knife.
2. In a bowl, combine flour, brown sugar, and salt, stirring well with a whisk.
3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture firmly into a 13 x 9-inch baking dish coated with cooking spray.
4. Combine figs, water and 1/4 cup granulated sugar in a medium saucepan; bring to a boil over medium-high heat.
5. Cook 5 minutes or until figs are tender and sugar dissolves.
6. Cool slightly. Place fig mixture and juice in a blender; process until smooth.
7. Gently spread fig mixture over prepared crust.
8. Place remaining 1/4 cup granulated sugar, cheese, vanilla, and egg in a medium bowl; beat with a mixer at medium speed until smooth.
9. Pour over fig mixture; spread to edges. Bake at 350° for 30 minutes or until set and lightly browned.
10. Cool in pan on a wire rack; sprinkle with powdered sugar.
Title: Nif's Peanut Butter Banana Muffins
Ingredients:
- 2 eggs
- 1/2 honey
- 1/3 water
- 2 bananas
- 2 vanilla
- 1 peanut butter
- 1/2 flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 peanuts
- 1/2
Instructions:
1. Spray muffin tin with nonstick spray and preheat oven to 375°F.
2. Combine eggs, honey, oil, water, bananas, vanilla and peanut butter in a large bowl and mix well with a hand mixer.
3. Combine flour, baking powder, baking soda and salt in a medium bowl. Fold dry ingredients into wet ingredients and stir 20 times.
4. Spoon batter evenly into muffin tin. Bake 20-25 minutes, until toothpick inserted comes out dry.
Title: Bread Pudding
Ingredients:
- 2 raisins
- 2 skim milk
- 1 egg
- 1 Splenda sugar substitute
- 1 vanilla extract
- 1 ground cinnamon
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 2 cup casserole dish with nonstick cooking spray.
3. Cut the bread into cubes and arrange them in the casserole dish with the raisins.
4. Combine milk, egg, splenda, and vanilla.
5. Pour over bread and rasins.
6. Sprinkle the top with cinnamon.
7. Bake for 35 to 40 minutes until done (insert knife if center, if comes out clean it's done).
8. Let stand for 15 minutes before serving.
Title: Carrot Cake from Crocodile Cafe
Ingredients:
- 4 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1 ground cinnamon
- 5 eggs
- 3 sugar
- 2 vanilla
- 2 carrots
- 6 crushed pineapple
- 2 walnuts
- 2 cream cheese
- 1 butter
- 1/2 powdered sugar
- 5 vanilla
- 1
Instructions:
1. Sift together flour, baking powder, soda, salt, and cinnamon. Set aside.
2. Beat eggs, and then add sugar, oil and vanilla. Beat until fluffy.
3. Stir in four mixture, carrots, pineapple, and nuts.
4. Bake in three 9-inch prepared cake pans for 45 minutes at 325 degrees. Cool on wire racks. Frost when cold.
5. Frosting.
6. Cream butter and cream cheese -- Add sugar and vanilla beating until smooth.
Title: Amazing Toffee-Studded Snickerdoodles
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 2 eggs
- 2 3/4 flour
- 2 vanilla extract
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 1 3/4 white sugar
- 3 cinnamon
- 1
Instructions:
1. Heat oven to 400. Beat butter, shortening and 1 cup sugar in bowl until light and fluffy add eggs beat thoroughly. Add vanilla extract. In a seperate bowl stir together flour, cream of tartar, baking soda and salt. Gradually add the flour mixture to the butter mixture beating until blended and then stir in toffee bits.
2. In a seperate bowl stir together 3 tbsp sugar and 1 tsp cinnamon.
3. Shape cookies into 1 1/4 inch balls and roll in cinnamon and sugar mixture. Place on ungreased cookie sheets for 9-11 minutes. Cook until slightly brown around the edges. Cool overnight for the best flavour.
Title: Little Fruit & Nut Cakes
Ingredients:
- 550 brandy
- 120 butter
- 60 brown sugar
- 40 eggs
- 150 plain flour
- 150 mixed spice
- 3
- 185
- 1
Instructions:
1. Soak fruit in brandy overnight.
2. Beat butter & sugar till combined. Add eggs one at a time beating well after each. Transfer to a large bowl and stir in the soaked fruit alternately with the sifted flour, mixed spice and chopped nuts. Spoon into non stick muffin tins and smooth over surface.
3. Decorate with extra glace cherrie & nuts at this stage if you wish.
4. Bake in 140 degrees celsius oven for 55 minutes, checking with a skewer to see if baked through.
5. Allow to cool in pans.
Title: Diane's Rhubarb Dessert
Ingredients:
- 4 rhubarb
- 1 water
- 1 strawberry Jell-O gelatin dessert
- 1 sugar
- 9 1/8 butter
- 1 1/3
Instructions:
1. Place ingredients in layers in the order listed into a lightly greased 11 by 7 inch pan.
2. Bake at 350 degrees for 45 minutes.
Title: Zucchini Bars With Cream Cheese Frosting
Ingredients:
- 1 sugar
- 1 1/2 eggs
- 4 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1/4 ground cinnamon
- 2 ground cloves
- 1/4 zucchini
- 3 cream cheese
- 1 butter
- 2 vanilla extract
- 1 powdered sugar
- 2
Instructions:
1. Bars:
2. Combine oil, sugar, and eggs in a large mixing bowl; beat at medium speed until well blended.
3. In another bowl, combine the flour and next 5 ingredients; stir well. Add the flour mixture to the creamed mixture, beating until well blended. Stir in zucchini.
4. Pour the batter into an ungreased 15 x 10 x 1 inch jellyroll pan. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack. Once cool, spread cream cheese frosting evenly over the top; cut into bars.
5. Frosting:
6. Combine the cream cheese, butter, and vanilla in a small mixing bowl; beat at medium speed until light and fluffy. Add the powdered sugar, beating until the frosting is smooth. Spread on the cooled zucchini bars.
Title: Sweet Zucchini Crumble
Ingredients:
- 4 1/2 flour
- 3 sugar
- 1/2 salt
- 1 1/2 shortening
- 6 butter
- 2/3 zucchini
- 1 lemon juice
- 1/4 ground cinnamon
- ground nutmeg
Instructions:
1. Preheat the oven to 350°F.
2. Stir the flour, 2 cups of the sugar, and salt in a large bowl until well combined. Add the shortening or butter and cut it into the flour with a pastry blender or your fingertips until the mixture looks like coarse oatmeal.
3. Pour half of the mixture into a inch cake pan. Using your fingers or a rubber spatula, press the mixture evenly into the bottom of the pan. Bake for 10 minutes. Remove the pan from the oven and set it aside.
4. Combine the zucchini and lemon juice in a large pot over high heat and cook until zucchini is tender, 8 to 10 minutes. Stir in the remaining 1 cup of sugar, cinnamon, and nutmeg. Simmer for 1 minute more. Stir in 1/2 cup of the reserved flour mixture and continue to cook, stirring constantly, until mixture thickens. Remove the pot from the heat to cool for 10 minutes.
5. Pour the zucchini mixture over the baked crust and sprinkle with the remaining flour mixture. Return the pan to the oven and bake until it is lightly browned and bubbly, 40 to 45 minutes.
Title: Udny Arms Sticky Toffee Pudding
Ingredients:
- 1/2 butter
- 2 confectioners' sugar
- 2 eggs
- 3 flour
- 8 dates
- 1 baking soda
- 2 boiling water
- 1 butter
- 2 3/4 brown sugar
- 1
Instructions:
1. For the Pudding:
2. Cream butter and sugar until white and fluffy.
3. Beat in eggs gradually.
4. Fold in flour.
5. In a separate bowl pour the boiling water over the dates and soda.
6. When water is absorbed add other ingredients and cream mixture.
7. Bake in 9" x 13" cake pan in moderate hot oven (350 F) for 40 minutes.
8. For the Sauce:
9. Mix all ingredients and bring to a boil.
10. Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake.
11. Brown under grill before serving.
12. Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3" squares.
13. Top with whipped cream.
Title: Paradise Parfaits
Ingredients:
- 2 nonfat milk
- 1 French vanilla instant pudding
- 1/4 firm banana
- 16 walnuts
- 1 fresh strawberries
- 4 green grape
- 1 flaked coconut
- 3/4
- 2
Instructions:
1. In a large bowl, whisk milk and pudding mix for 2 minutes.
2. Whisk in extract and let stand for 2 minutes or until almost set.
3. Refrigerate 5 minutes.
4. Coarsely crush 12 wafers and set aside.
5. In parfait glasses, layer banana sliced, half of the wafer crumbs, half of the walnuts and pudding and all of the strawberries.
6. Top with the remaining cookie crumbs and pudding, all of the grapes and remaining nuts.
7. Garnish with toasted coconut and a whole vanilla wafer.
Title: Pioneer Woman's Baked Fudge
Ingredients:
- 2 eggs
- 1 sugar
- 2 all-purpose flour
- 2 butter
- 1/2 vanilla extract
- 1 vanilla ice cream
- 1
Instructions:
1. Preheat the oven to 325 degrees F.
2. Beat the eggs until light in color. Beat in the sugar until just combined. Add the cocoa, flour, melted butter and vanilla extract. Mix gently until well combined.
3. Pour the batter into 4 large ramekins. Set the ramekins into a larger baking pan halfway full of water. I use a 9x13 glass pyrex pan and my 4-cup measuring cup full of water. It's easier to set the ramekins in the pan all off to one side, then put the pan in the oven, THEN pour the water in carefully in the empty spot not covered with ramekins.
4. Bake until the upper crust is crispy and the rest of the batter is firm but not set, 40 to 50 minutes. If you pull it out of the oven and have second thoughts, stick it back in for 10 more minutes.
5. Serve with sweetened whipped cream or as we prefer, a scoop of good ol' vanilla ice cream. Best warm right from the oven, but easily re-warmed in the microwave for 30 seconds to a minute before topping with the ice cream.
Title: Nalesniki
Ingredients:
- 6 flour
- 2 eggs
- 2 milk
- 2 sugar
- 1 salt
- 1/2 butter
- 1/4
Instructions:
1. Mix the flour, eggs, and egg yolks.
2. Add the milk, sugar, and salt; beat with mixer at low speed for 2 minutes.
3. Heat a skillet 4 inches in diameter and brush with butter.
4. Pour in 1 tbs of the batter and tilt the pan immediately so the batter will spread over the entire bottom of pan.
5. Cook the pancake on both sides.
6. Repeat until all the pancakes are cooked, stacking them on a plate.
Title: Braune Lebkuchen
Ingredients:
- 2/3 honey
- 1 sugar
- 1/3 butter
- 1 egg
- 1/3 water
- 1/2 salt
- 4 flour
- 1 baking soda
- 1 cinnamon
- 1 clove
- 2/3 candied citron peel
- 1/3 powdered sugar
- water
Instructions:
1. Boil honey, sugar and butter together for five minutes; cool.
2. Beat egg and add to water.
3. Sift dry ingredients together.
4. Add sifted dry ingredients to honey mixture alternatively with egg/water mixture.
5. Add nuts and citron last.
6. Cover and chill at least overnight.
7. If the dough is allowed to ripen in the refrigerator for several days before rolling out, the flavor and texture of the cookies are improved.
8. Roll out to about 1/4-inch thickness and cut with fancy cookie cutters.
9. Preheat oven to 350°F.
10. Bake for 15 or 20 minutes, depending on your oven (taking care not to scorch).
11. Ice with colored icing or a sugar glaze.
12. To make glaze, mix powdered sugar and water together to make it the consistency of thin cream.
Title: Demigod Cake
Ingredients:
- 1/2 warm water
- 2 active dry yeast
- 2 sugar
- 1/2 sugar
- 4 1/2 all-purpose flour
- 1 nutmeg
- 2 salt
- 2 cinnamon
- 2 vanilla extract
- 1/2 milk
- 5 margarine
- 10 cinnamon
- 2 egg
- 1 water
- 1 cinnamon
- 2 cream cheese
- 8 margarine
- 4 powdered sugar
- 2 1/2 vanilla
- 2
Instructions:
1. Pour the warm water into a large measuring cup and stir in sugar until dissolved.
2. Add the yeast to the sugar/water combination, stir well, and set aside in a warm place for 10-15 minutes.
3. In your mixer's bowl, sift together 3-1/2 cups, 1/2 cup of sugar, nutmeg, salt and cinnamon.
4. Form a hole at the center of the mixture and pour in yeast mixture, milk, vanilla extract and egg yolks.
5. Mix all ingredients together using the dough hook of your mixer on low speed, turning the speed up a notch or two once fully incorporated.
6. When mixture is smooth, beat in 8 tablespoons of margarine, 1 tablespoon at a time. Continue to beat mixture for 2 minutes.
7. While continuing to mix your dough, add 1 cup of flour 1 tablespoon at a time. Continue to kneed for 10 minutes once all the flour is added.
8. Melt remaining 2 tablespoons of margarine and pour half into a large metal bowl. Using a pastry brush, coat the inside of the bowl evenly.
9. Place the dough ball in the buttered bowl and coat with the remaining tablespoon of melted margarine.
10. Cover the bowl with a kitchen towel and place in a warm, draft-free spot for about 1-1/2 hours, or until the dough doubles in volume. At this time, wash your mixing bowl as you will need it again.
11. Cover a baking sheet with a piece of parchment paper and set aside.
12. Remove dough from bowl and place on a lightly floured surface.
13. Using your fist, punch dough down. Then sprinkle the addition 2 teaspoons of cinnamon evenly over the top and shape dough into a cylinder.
14. Place the dough on the parchment paper and fold the cylinder over upon itself, forming a circle, pinching together the ends. At this time, make sure the cake is more or less even in thickness all around (so the cake bakes evenly).
15. Cover the dough with a kitchen towel and set in a warm, draft-free spot for 45 minutes or until the dough doubles in volume.
16. Pre-heat oven to 375 degrees. (Please be sure that it actually is 375 degrees, as this is the biggest cause of baking errors. Also, I recommend using 2 pizza stones in your oven, one below the rack you are cooking on and one near the top of the oven. The two pizza stones will hold the temperature of your oven steady.).
17. Mix together the egg and one tablespoon of water and brush onto the cake.
18. Bake for 25 to 35 minutes, or until golden brown.
19. Once done, lift cake and parchment paper onto a wire rack and let cool completely.
20. In your mixing bowl, combine cream cheese and 4 tablespoons margarine and beat well with wire beater.
21. Turn off mixer and add sugar and vanilla. Beat together mixture, starting slowly and scraping down the sides of the bowl multiple times.
22. Spread frosting evenly onto cake.
23. Cut into 2 to 3 inch sections and serve.
24. Note: Cream cheese frosting can be doubled if you so desire.
Title: Blackberry Sherry Creams
Ingredients:
- 5 mascarpone cheese
- 9 sherry wine
- 3 caster sugar
- 2 fresh blackberries
- 8 confectioners' sugar
Instructions:
1. Beat cream, mascarpone, sherry and sugar until smooth.
2. Divide between 4 small dishes and smooth the tops.
3. Arrange blackberries on top and dust lightly with confectioners sugar.
4. Just before serving, drizzle with a fruit liqueur like Cassis if desired.
Title: Chocolate Cake Squares With Eggnog Sauce
Ingredients:
- 1 1/2 baking soda
- 1 buttermilk
- 3/4 boiling water
- 3/4 butter
- 1/4 margarine
- 1/4 shortening
- 2 sugar
- 2 eggs
- 1 vanilla extract
- 1/8 salt
- 1 3/4 all-purpose flour
- 1 powdered sugar
- 2 cornstarch
- 1 1/3 cold water
- 1/4 milk
- 3 sugar
- 1/4 vanilla extract
- 1/4 ground nutmeg
- 3
Instructions:
1. Heat oven to 350°F Grease and flour 13x9x2-inch baking pan.
2. Stir baking soda into buttermilk in medium bowl; set aside. Stir together cocoa and water until smooth; set aside.
3. Beat butter, shortening and sugar in large bowl until creamy. Add eggs, vanilla and salt; beat well. Add buttermilk mixture alternately with flour to butter mixture, beating until blended. Add cocoa mixture; blend thoroughly. Pour batter into prepared pan.
4. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely. Sprinkle powdered sugar over top. Serve with EGGNOG SAUCE. 12 to 15 servings.
5. EGGNOG SAUCE.
6. Stir cornstarch and water in saucepan until smooth. Add milk, sugar and egg yolks. Beat with whisk until well blended.
7. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in extracts. Cool completely. Sprinkle nutmeg over top. About 1-3/4 cups sauce.
Title: Warm Chocolate Fondue
Ingredients:
- 150 chocolate
- 150 milk
- 2 red apples
- 2 kiwi fruits
- 3 strawberries
- 100
Instructions:
1. Break the plain chocolate into a fondue pan or medium-sized bowl placed over a pan of hot water.
2. Add the cream and heat gently, stirring, until the chocolate melts and the mixture is smooth and creamy.
3. Stir in the liqueur of your choice or milk and keep warm.
4. Next prepare the fruit.
5. Quarter and core the apples, then slice thinly.
6. Remove the skin from the kiwi fruit with the help of a potato peeler, then cut the fruit into chunks.
7. Hull the strawberries and halve any large ones.
8. Arrange the fruit around the fondue bowl with biscuits and wafers.
9. Serve with fondue forks.
Title: Strawberries and Melon in Plum Wine
Ingredients:
- 2 strawberries
- 2 sugar
- 3 cantaloupe
- 2 honeydew melon
- plum wine
Instructions:
1. If the strawberries are large, cut in half lengthwise.
2. Add the sugar and let them sit for 1 hour at room temperature.
3. If your berries are particularly sweet, reduce the sugar by half.
4. Place the strawberries in a serving bowl and add the melon.
5. Add the plum wine and stir gently to mix.
6. Cover with plastic wrap and refrigerate for at least 1 hour.
7. Spoon fruit and sauce into bowls and serve.
Title: Table Top S'mores
Ingredients:
- 4 honey
- 1 1/3 molasses
- 1 1/3 vanilla extract
- 4 eggs
- 8 all-purpose flour
- 4 wheat flour
- 4 granulated sugar
- 2 baking powder
- 2 1/3 kosher salt
- 8 ground cinnamon
- 2 marshmallows
- 4 powdered sugar
- 1 1/2 granulated sugar
- 1/2 light corn syrup
- 4 gelatin
- 2 orange
- 1
- 3
Instructions:
1. For the batter:
2. Preheat the oven to 375 degrees F.
3. In a bowl, combine the milk, honey, molasses, vanilla and eggs. In a separate bowl, combine the all-purpose flour, wheat flour, rye flour, 1 1/3 cup of sugar, baking powder and salt.
4. Mix the wet ingredients into the dry and mix until completely incorporated. Work until a dough forms and it comes together in a ball. Do not overwork. Freeze any extra dough for future use.
5. Combine the remaining sugar and cinnamon for the topping.
6. Roll out the dough to a thickness of approximately 1/8-inch. Dock dough and cut with a rippled edge pasta cutter to make 20 graham crackers. Place the crackers on parchment paper, dust with the cinnamon sugar and bake until the edges are golden brown, about 8 minutes.
7. To assemble:
8. Layer 1 graham cracker, 1 piece of chocolate, 1 marshmallow and top with another graham cracker and enjoy.
9. Orange Marshmallows:
10. Line a baking sheet with parchment paper and lightly dust with powdered sugar.
11. Combine the granulated sugar, corn syrup and 1/2 cup cold water together in a heavy-bottomed pot with a candy thermometer. Bring to a boil and cook to a temperature of 235 degrees F, (soft ball stage of caramel).
12. While the sugar is cooking, add the egg whites to the mixer. Dissolve the gelatin in 1/4 cup cold water and reserve.
13. Once the sugar reaches 235 degrees F, immediately remove from the heat and stir in the gelatin. Turn on the mixer to high speed while the gelatin is dissolving. With the mixer running on high, whip the egg whites to soft peaks and then stream the hot sugar into the egg, building an emulsion as you combine the two. If the stream is too fast, the egg will break.
14. Once all the sugar has been incorporated into the egg, a meringue is formed. Add the orange zest and whip the meringue until it is just below body temperature. Once the meringue has reached the correct temperature, stop the mixer and place the meringue into a pastry bag and pipe onto prepared baking sheet. Coat the tops of the marshmallows with another thin dusting of powdered sugar after piping. Let the marshmallow air dry for 2 hours. Store all unused marshmallows in an airtight zip lock bag with a liberal amount of powdered sugar. The sugar is to keep the marshmallows from sticking together.
15. Chocolate Bark:
16. Melt the chocolate in a bowl over hot water. Pour the melted chocolate on a parchment lined baking sheet or counter top into one large sheet about 1/8 inch thick. Cool to room temperature and break into large pieces.
Title: Ice Cream Cake Crust
Ingredients:
- 4 peanut butter
- 1/2 light corn syrup
- 1/2
Instructions:
1. grease a pie pan lightly.
2. mix together cereal, peanut butter, and corn syrup.
3. pour into pan and press the mixture up the sides.
4. Put your favorite ice cream inside and freeze.
Title: Butter Cream Icing (Buttercream Frosting)
Ingredients:
- 1 real butter
- 1 1/2 vanilla extract
- 1 salt
- 5 confectioners' sugar
- 2 -3 milk
Instructions:
1. Cream butter and then add vanilla and optional salt. (To cut the sweetness I usually sprinkle some salt in the vanilla, so it will dissolve.).
2. Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.