lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut Ice With Strawberries
Ingredients:
- 1 coconut milk
- 1/2 water
- 300 granulated sugar
- 100 fresh lime leaves
- 500 fresh strawberries
- 20 fresh lemon juice
- mint
Instructions:
1. Mix the coconut milk with water, sugar and lime leaves or zest in a saucepan.
2. Bring to boil giving it a good stir and immediately remove from heat.
3. Remove the lime leaves and pour the coconut milk into a container and freeze it.
4. When ready to serve, mix the sliced strawberries with the lemon juice.
5. To serve, in a cocktail glass, add a layer of strawberries.
6. Shave the coconut ice with a spoon and put the shavings onto the strawberries.
7. Garnish with mint.
Title: Heavenly Caramel Pie
Ingredients:
- 1 pecans
- 1 1/2 cream cheese
- 1/4 pecan halves
- 2
- 1
- 1/2
Instructions:
1. Heat oven to 450ºF.
2. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate.
3. Bake 10 to 12 minutes or until light golden brown.
4. Cool completely on cooling rack, about 15 minutes.
5. In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans.
6. Spread mixture over bottom of cooled pie crust.
7. In large bowl, beat cream cheese and 1 cup of the caramel topping with electric mixer on medium speed until well blended.
8. Fold in whipped topping just until blended (do not overmix).
9. Spoon cream cheese mixture into pie crust.
10. Refrigerate at least 2 hours until set.
11. Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie.
12. Cover and refrigerate any remaining pie.
Title: Cinna-Spin Cookies (Cookie Mix)
Ingredients:
- 1 ground cinnamon
- 1/2 butter
- 1/2 margarine
- 1 egg
- 1 ground cinnamon
- 1 powdered sugar
- 2 milk
- 1/4 vanilla
Instructions:
1. Heat oven to 375°F
2. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon.
3. Stir in butter and egg until soft dough forms.
4. On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long.
5. Using floured fingers, shape 1 level tablespoon of dough into a rope 5 inches long and 1/2 inch in diameter.
6. Press one side of dough rope into cinnamon.
7. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape.
8. Press end of rope into roll to seal.
9. Repeat with remaining dough.
10. Place cookies 2 inches apart on cookie sheets.
11. Bake 7 to 10 minutes or until edges are light golden brown.
12. Cool 1 minute; remove from cookie sheets to cooling rack.
13. Cool completely, about 15 minutes.
14. In small bowl, mix glaze ingredients until smooth.
15. Drizzle over cookies.
Title: Great Chocolate Frosting or Icing
Ingredients:
- 1/2 butter
- 1 sweetened condensed milk
- 3 vanilla
- 4 coconut
- 1
- 1/2 - 1
Instructions:
1. Mix butter, milk, yolks cocoa in saucepan stirring constantly -it boils quickly -- remove from heat and stir in vanilla, coconut and nuts.
2. spread while warm.
Title: Fluffy Egg-White Frosting
Ingredients:
- 1 1/2 sugar
- 2 corn syrup
- 2 cream of tartar
- 1/4 vanilla
- 1
Instructions:
1. In the top of a double boiler, combine sugar, egg whites,corn syrup, cream of tartar, and 1/3 cup water.
2. Place over simmering water.
3. Beat on high speed with handheld electric mixer until icing forms soft peaks, about 2 minutes.
4. Remove from heat and beat in vanilla.
5. Continue beating 5 minutes, or just until stiff peaks form.
6. Spread on cooled cake immediately.
7. Makes enough to frost a 2-3 layer cake.
Title: Mushroom Cookies (Mantar Kurabiye)
Ingredients:
- 2 eggs
- 1 butter
- 1 powdered sugar
- 2 cornstarch
- 2 vanilla extract
- 2 baking powder
- 1 3/4 flour
- 4
Instructions:
1. Preheat the oven to 375.
2. Cream the butter and sugar.
3. Add eggs and beat well.
4. Add in the rest of the ingredients except for cocoa. Mix well by hand and knead. The dough will be quite soft.
5. Allow the dough to rest for 5 minutes.
6. Roll dough into 1-inch balls.
7. Place cocoa in a small bowl and pour 1 tbsp water in another small bowl. Soak the rim of a bottle cap in the water, then dust it with cocoa. Press the rim of the bottle cap lightly on the dough. You'll need to wipe the rim of the bottle with a tissue occasionally.
8. Bake for about 18 minutes. Don't let them turn a golden brown or they will lose the melt-in-your-mouth character!
9. Arrange them on the wire rack until they cool down.
Title: Turtle Cake Bars
Ingredients:
- 1 butter
- 1/4 butter
- 1/2 evaporated milk
- 1 pecans
- 3/4
- 1/2
- 1
Instructions:
1. In heavy pot melt all ingredients in step one.
2. When melted set aside.
3. In large bowl combine dry cake mix with melted butter and evaporated milk and stir well by hand.
4. Batter will be sticky.
5. Press 1/2 of batter in well greased 9x13 baking pan and bake at 350 degrees for 12 to 15 minutes.
6. Remove from oven and pour reserved caramel mixture evenly over baked cake.
7. On top of caramel sprinkle evenly the pecans and chocolate chips.
8. Press pecans and chips lightly into caramel.
9. Drop remaining cake batter across top by small amounts and spread carefully with a spatula.
10. Cake batter will not completely cover.
11. Bake 20 to 22 minutes at 350 degrees.
12. Cool completely before attempting to cut into bars.
Title: Sour Cream Chocolate Cake With Coconut Frosting
Ingredients:
- 3/4 cocoa powder
- 1 1/2 boiling water
- 12 unsalted butter
- 3/4 sour cream
- 3 eggs
- 1 vanilla extract
- 12 cake flour
- 3 sugar
- 2 1/4 baking soda
- 1 1/2 salt
- 6 sugar
- 1 coconut milk
- 1/2 unsalted butter
- 1 -2 coconut
- 1
- 4
Instructions:
1. TO MAKE THE CAKE:
2. Heat the oven to 300 degrees F. Line the bottoms of two 9-inch cake pans with kitchen parchment and set them aside (there's no need to grease the pans). Put the cocoa powder in the bowl of an electric mixer fitted with the whisk attachment. Pour the boiling water over the cocoa and whisk until smooth. Add the butter and sour cream and blend on low speed until the butter melts. Allow the mixture to cool for a minute if still very hot, and then add the eggs and vanilla and whisk until smooth. Cool for 10 minutes.
3. Meanwhile, sift together the cake flour, sugar, baking soda, and salt. With the mixer on low speed, add the dry ingredients a little at a time to the butter mixture, scraping down the sides once or twice. Increase the speed to medium and blend for another 3 minutes. Pour the batter into the prepared pans and bake until the center of the cake feels firm and the cake just barely begins to pull away from the sides of the pan, 50 minutes to 1 hour (begin checking after 45 minutes). Remove the cakes from the oven and let cool completely before frosting.
4. TO MAKE THE FROSTING:
5. Put the yolks in the bowl of an electric mixer fitted with a whisk attachment. In a small saucepan, combine the sugar and coconut milk. Stir to combine and then bring to a boil. As the mixture heats, begin whipping the eggs on high speed. Boil the coconut milk and sugar until the mixture reaches the soft-ball stage (238 degrees F on a candy thermometer). Remove the mixture from the heat. Stop the mixer and pour a small amount of the syrup into the egg yolks. Quickly beat on high again. Repeat twice more until all the syrup is incorporated. (You can also add the sugar syrup in a steady stream with the mixer on, but be careful not to let it hit the beater or the syrup will be flung to the sides of the bowl where it will harden.) Continue beating until the mixture is cool. Add the coconut extract. With the mixer on medium speed, begin beating in the butter 1 or 2 tablespoons at a time. When the butter is completely incorporated, scrape down the sides of the bowl and beat another 1 minutes.
6. TO ASSEMBLE:
7. Use the frosting right away to fill and frost the cooled cake or cover tightly and refrigerate until ready to use. (Bring chilled buttercream to room temperature before using, beating briefly to smooth it, if necessary.) Pat on a generous coating of the shaved toasted coconut over the sides and top and, if you like, between the layers.
Title: Rizogalo I - Greek Rice Pudding
Ingredients:
- 3/4 long-grain rice
- 2 - 2 1/2 water
- 1 salt
- 2 sugar
- 3/4 cornstarch
- 2 eggs
- 2 vanilla
- 1 1/2
Instructions:
1. In a large saucepan, add rice to boiling, salted water: cook over low heat until all the water is absorbed and rice is very soft and fluffy. (Add more water if necessary.).
2. Stirring constantly with wooden spoon, add milk and sugar; cook 25 - 30 minutes.
3. Dissolve cornstach in 2 tablespoons of cold milk.
4. Add to well-beaten eggs.
5. Remove milk mixture from heat and slowly pour in the eggs, stirring until well blended.
6. Return to heat and simmer over low heat for 2 minutes, stirring constantly until until slightly thickened.
7. Cool; add vanilla.
8. Pour into individual dishes or a large bowl and serve.
Title: Paige's Black Magic Cake
Ingredients:
- 2 white sugar
- 1 1/3 white flour
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1 vanilla
- 2 eggs
- 1
- 1/2
Instructions:
1. preheat oven 350 degrees.
2. add all dry ingredients together in a seperate bowl and whisk together. set this aside.
3. mix all wet ingredients together in seperate bowl from the dry ingredients.
4. finally add you dry ingredients to the wet and beat well.
5. bake 35-40 minutes in 9X13 pan.
6. Dont be alarmed if batter is thin -- this is normal.
Title: Peanut Butter and Jelly Bars
Ingredients:
- 1/2 unsalted butter
- 1 1/2 sugar
- 1 pure vanilla extract
- 2 extra-large eggs
- 2 creamy peanut butter
- 3 all-purpose flour
- 1 baking powder
- 1 1/2 kosher salt
- 1 1/2 salted peanuts
- 2/3
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease a 9x13x2" cake pan.
3. Line it with parchment paper, then grease and flour the pan.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes.
5. With the mixer on low speed, add the vanilla, eggs and peanut butter and mix until ingredients are combined.
6. In a small bowl, sift together the flour, baking powder and salt.
7. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture.
8. Mix just until combined.
9. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom witha knife or offset spatula.
10. Spread the jam evenly over the dough.
11. Drop small globs of the remaining dough evenly over the jam.
12. Don't worry if all the jam isn't covered; it will spread in the oven.
13. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown.
14. Cool and cut into squares.
Title: Chocolate Chip and Mascarpone Cupcakes - Giada De Laurentiis
Ingredients:
- 5 water
- 1 mascarpone cheese
- 1/3 sugar
- 2 1/4 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1 baking soda
- 3 fine sea salt
- 1 baking powder
- 1 heavy whipping cream
- 1/2 vanilla extract
- 1
- 2/3
- 1/2
Instructions:
1. For the Cupcakes:
2. Line muffin cups with paper liners
3. Place an oven rack in the center of the oven and preheat to 325 degrees F.
4. Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.
5. Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.
6. Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.
7. For the Ganache:
8. Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.
9. Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.
10. Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.
Title: BERRY AND COCONUT SCONE CAKE......with White Chocolate Drizzle
Ingredients:
- 1 1/2 self raising flour
- 1/2 salt
- 1/4 sugar
- 2/3 butter
- 85 frozen raspberries
- 3/4 white chocolate
- 170
- 50
Instructions:
1. preheat oven to 180 Celsius grease small bundt or cake tin.
2. place the flour, coconut, salt, sugar and butter into a mixing bowl.
3. rub in the butter until well combined.
4. stir in the cream to form a dough then stir in the frozen berries. quite a solid mix.
5. press into the tin.
6. cook for approx 35 -40 minutes until golden on top and a skewer comes out clean.
7. cool in tin.
8. place the white chocolate into a small bowl and melt in 10 second intervals in the microwave. stir at each interval.
9. drizzle the chocolate over the cake.
10. dust with icing sugar when ready to serve.
11. NOTE. you can replace the raspberries with frozen berries of choice.
Title: Maggie Beer's Sour Cream Shortcrust Pastry
Ingredients:
- 250 flour
- 200 unsalted butter
- 125 sour cream
Instructions:
1. Chop the cold butter and put it in a food processor bowl with the flour. Pulse this mixture until the butter resembles chunks the size of olives.
2. Add the sour cream and pulse again until 'just' incorporated. The mixture does not have to be perfectly smooth and uniform.
3. Turn onto a well-floured, cool surface and roll the dough into a rectangle. cover and leave to rest in the fridge for 20 minutes.
4. Roll into the desired shape.
5. Rest again in the fridge.
6. Bake.
Title: Apple Spice Cake
Ingredients:
- 1 old fashioned oats
- 1/2 brown sugar
- 1/2 ground cinnamon
- 1/4 butter
- 1 old fashioned oats
- 1 plain low-fat yogurt
- 1 eggs
- 3 water
- 1/4 apples
- 1/4
- 1 1/2
Instructions:
1. Heat oven to 350. Spray 13x9 inch metal baking pan with nonstick cooking spray.
2. For topping, combine oats, brown sugar, and cinnamon in medium bowl. Cut in butter with 2 knives until mixture is crumbly. Set aside.
3. For cake, combine cake mix, oats, yogurt, eggs, oil, and water in large bowl. Blend with electric mixer at low speed until moistened; mix at medium speed 2 minutes. Stir in apples. Pour into pan. Sprinkle topping evenly over batter.
4. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Serve warm or at room temperature.
Title: Ukrainian Dried Fruit Compote Uzvar
Ingredients:
- 4 dried prunes
- 4 raisins
- 8 dried pear halves
- 8 honey
- 1 cinnamon stick
- 1 cloves
- 6 apple cider
- 2 lemon
- 1
Instructions:
1. Combine fruit in a large pot and fill with enough cider to cover it by a third or more.
2. (The fruit will absorb a lot of liquid.) Add cloves and lemon peel.
3. Simmer until the larger pieces are cooked but not falling apart.
4. Pour off liquid and cook until reduced by a third.
5. To reduced liquid add honey, cinnamon, lemon juice, and fruit.
6. Reheat, stirring.
7. Taste, and add more lemon juice if needed.
8. Serve warm in crystal or clear glass bowls.
9. Keeps in the refrigerator for up to 2 weeks.
Title: Strawberry Poke Refrigerator Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 frozen strawberries
- 1 1/3 vanilla pudding mix
- 2 half-and-half cream
- 1 cornstarch
- 1 strawberry
- 1/2
- 1
Instructions:
1. Prepare the cake as directed on the package and bake in a 13 x 9-inch baking pan; cool to room temperature.
2. Using a straw poke holes all over the top of the cake almost to the bottom about 1-inch apart (make large enough and deep holes, the more holes the better!).
3. In a processor or blender puree the thawed strawberries until smooth, then slowly drizzle over the top of the cake paying more attention to the holes.
4. Refrigerate for 2 hours.
5. For the topping; prepare the pudding mix using 1 cup only of half and half cream and add in the 1/2 tablespoon cornstarch to the pudding mixture while mixing; beat until smooth and thickened.
6. Fold in the thawed Cool Whip until combined.
7. Spread over the top of the cake (cake must be completely cold before topping).
8. Arrange the sliced strawberries on top in a decorative pattern.
9. Refrigerate for 2 or more hours before serving.
Title: Marie's Blarney Stones
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1/4 granulated sugar
- 1 vanilla
- 1 pistachio pudding mix
- 2 eggs
- 6 flour
- 2 1/2 baking soda
- 1 pecans
- 2
- 1
Instructions:
1. Cream butter, sugars, vanilla and pudding mix.
2. Add eggs and food coloring.
3. Mix in flour and baking soda.
4. Add butterscotch chips and chopped pecans.
5. Chill for several hours.
6. Roll into walnut-sized balls and place 2" apart on ungreased cookie sheet.
7. Bake for 8 minutes at 350 degrees.
8. (cooking time includes chill time).
Title: FMD 3 Brownies
Ingredients:
- 3/4 sweet potato puree
- 1 almond butter
- 1 pure vanilla extract
- 1/4 sugar
- 2 cocoa powder
- 1/2 cocoa powder
- 2/3 baking soda
- 1/4 salt
- 2
- 1 1/2
- 1/8
Instructions:
1. Preheat oven to 325°F.
2. Line an 8-inch pan with parchment paper or grease well.
3. Gently heat your nut butter until easily stir-able.
4. Whisk it together with the sweet potato and vanilla extract in a large bowl.
5. In a separate bowl, stir together all remaining ingredients – make sure that baking soda is evenly incorporated!
6. Pour dry into wet (not the other way around), and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly.
7. Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools.
8. Put in the freezer and eat frozen for best texture.
Title: Rum-raisin Chocolate Brownies
Ingredients:
- 1 raisins
- 1/2 dark rum
- 3/4 unsalted butter
- 4 sugar
- 1 1/4 eggs
- 4 all-purpose flour
- 1 1/4
- 1
Instructions:
1. Soak raisins in rum in bowl overnight or at least 8 hours.
2. Preheat oven to 350 degrees F.
3. Butter 13x9x2-inch metal baking pan.
4. Stir butter and unsweetened chocolat in heavy medium saucepan over low heat until smooth.
5. Cool slightly.
6. Whisk in sugar and eggs.
7. Mix in raisins with liquid, then flour.
8. Mix in chips.
9. Transfer batter to pan.
10. Bake until tester inserted into center comes out with moist crumbs attached, about 25 to 30 minutes.
11. Cool brownies in pan on rack.
12. Cut into squares.
13. Serve with vanilla ice cream or whipped cream.
Title: Baked Cherry Custards
Ingredients:
- 225 milk
- 1/2 eggs
- 2 sugar
- 3
- 1/2
Instructions:
1. Preheat oven to 180°C.
2. Divide chopped cake between 4 x 1 cup ovenproof ramekins.
3. Top each with a heaped tablespoon of jam.
4. Place milk in pot over low heat and heat till warm, about 5 minutes.
5. Whisk eggs and sugar in a jug and gradually whisk in heated milk.
6. Pour milk into ramekins and place these in a baking dish.
7. Pour boiling water into baking dish, halway up sides of ramekins.
8. Bake for 30 minutes till golden and set.
9. Remove dish from oven and remove desserts from baking dish very carefully.
10. cool 10 minutes and serve.
Title: Super Quick Hot Water Pastry
Ingredients:
- 500 plain flour
- 150 butter
- 200 boiling water
- 1 salt
Instructions:
1. Place flour in mixing bowl, make a well in the center.
2. Put oil and hot water in cup or jug and pour onto flour.
3. Mix well until all flour is incorporated. The dough should be quite pliable.
4. Allow to cool a little until you can comfortably handle it, but make sure to use while warm.
5. Roll out on floured surface and use immediately.
6. For Vegetarian omit animal fat or Lard.
7. For Vegan omit Animal Fat, Lard or melted butter and use only oil.
Title: Banana Snack Cake With Brown-Butter Frosting
Ingredients:
- 1 1/3 bananas
- 1 fresh lemon juice
- 2 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/8 ground cinnamon
- 1/2 butter
- 3/4 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 6 butter
- 3 confectioners' sugar
- 5 milk
- 2 vanilla extract
Instructions:
1. To prepare Banana Snack Cake:.
2. Preheat oven to 350°F Grease and flour 13" by 9" metal baking pan.
3. In small bowl, mix bananas, lemon juice, and vanilla. In a separate bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
4. In a large bowl, with mixer at medium speed, beat butter with granulated and brown sugars 5 minutes or until light and creamy, scraping bowl often with rubber spatula.
5. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and banana mixture, beginning and ending with flour mixture; beat just until smooth.
6. Spoon batter into pan and spread evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Coo cake in pan on wire rack.
7. To prepare Brown-Butter Frosting:.
8. In 1-quart saucepan, heat butter on medium heat 6-8 minutes or until melted and dark nutty-brown in color but not burned, stirring occasionally. Immediately transfer butter to pie plate; refrigerate 30 minutes or until firm.
9. In large bowl, with mixer at medium speed, beat butter, sugar, milk, and vanilla until creamy and smooth. Spread frosting evenly over cooled cake.
Title: Layered Apricot Nut Cookies
Ingredients:
- 1 active dry yeast
- 1/4 warm water
- 4 flour
- 1 1/2 butter
- 4 margarine
- 1/4 eggs
- 3 1/2 milk
- 1 1/2 ground walnuts
- 2 sugar
- 2 cinnamon
- 1/4 baking powder
- 1/4
Instructions:
1. Separate egg yolks from egg whites setting aside both.
2. Dissolve dry yeast in 1/4 cup warm water.
3. Work together flour and butter with a pastry cutter until the mixture resembles course meal.
4. Add egg yolks,yeast mixture and milk and mix well to combine (using your hands works best).
5. Divide dough into 3 portions, one slightly larger for bottom crust.
6. Cover& let sit in a draft free place to raise for 1/2 hour.
7. Meanwhile mix 3/1/2 cups ground walnuts with 1 cup of sugar and 2 tsp cinnamon.
8. Mix well and reserve 1/2 cup of the nut mixture for the topping.
9. Roll out larger portion of dough to fit a 15 x 10 sheet pan with 1 inch sides.
10. Place the dough in the bottom of the sheet pan and cover with the nut mixture.
11. Roll second sheet of dough to a 15x 10 rectangle and place on top of the nut layer.
12. Evenly spread 2 jars of apricot filling on the second layer of dough.
13. Roll third crust and place on top of the apricot layer.
14. Score the top layer of the dough into 1 1/2 inch squares.
15. Bake 350°F for 35 minutes and let cool on baking rack.
16. Meanwhile beat 4 egg whites with 1/2 cup of sugar until stiff peaks form.
17. Add almond extract and combine well.
18. Spread on top of cooled, baked crust being sure to spread to all edges of the pan to prevent shrinking a sweating of the meringue.
19. Sprinkle with reserved nut mixture.
20. Bake at 325°F for 15 minutes and let cool.
21. Store covered in the refrigerator, slicing into squares before serving.
Title: Caramel Cream Brownie Trifle
Ingredients:
- 1 water
- 1/4 eggs
- 1/2 instant chocolate fudge pudding
- 2 walnuts
- 1
- 1/4
- 1
Instructions:
1. Heat oven to 350.
2. Bake brownie mix as directed on package for fudgelike brownies, using water, oil adn eggs, in rectangular pan, 13 x 9 inches.
3. Cook completely, about 1 hour.
4. Make pudding mix as directed on package for pudding, using milk; refrigerate.
5. Cut brownies into 1-inch pieces.
6. Thoroughly stir caramel topping into whipped topping.
7. Layer half each of the brownies, pudding, walnuts and whipped topping mixture in 3-quart glass bowl; repeat.
8. Cover and refrigerate at least 2 hours before serving, but no longer than 24 hours.
9. Store covered in refrigerator.