lumicero/recipes-ing2inst huggingface dataset:
Title: Littlemafia's Yogurt Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 ground hazelnuts
- 1/4 baking soda
- 1 ground cloves
- 1 salt
- 1/3 vegetable shortening
- 1/4 granulated sugar
- 1/4 plain yogurt
- 1 icing sugar
Instructions:
1. Combine flour, hazelnuts, baking soda, cloves, and salt; set aside.
2. Cream shortening and sugar.
3. Beat in yogurt and orange extract.
4. Gradually add in the dry ingredients.
5. Cover and chill for one hour or overnight.
6. Preheat oven to 350°F.
7. Lightly grease cookie sheets or line with parchment paper.
8. Roll dough into 1-1/2" balls and place on cookie sheet about 2 " apart.
9. Bake 15-20 minutes or until lightly browned.
10. Sprinkle with powdered sugar.
11. Transfer to wire racks to cool.
Title: Ginger Hazelnut Pumpkin Tart
Ingredients:
- 0.5 granulated sugar
- 2/3 part-skim ricotta cheese
- 1/2 nonfat milk
- 1/2 vanilla extract
- 1 pumpkin pie spice
- 1/2 salt
- 1/4 pumpkin
- 1 egg
- 1 hazelnuts
- 3 crystallized ginger
- 2 brown sugar
- 2 low-fat vanilla ice cream
- 3 1/3
Instructions:
1. Preheat oven to 375º.
2. Coat bottom only of a 9-inch round removable-bottom tart pan with cooking spray. Press dough into bottom and up sides of pan.
3. Pierce bottom and sides of dough with a fork. Bake at 375° for 10 minutes. Cool on a wire rack.
4. Combine granulated sugar, cheese, milk, vanilla, pumpkin-pie spice, salt, pumpkin, and egg in a food processor; process until well blended.
5. Spoon the pumpkin mixture into prepared crust. Combine hazelnuts, ginger, and brown sugar; sprinkle evenly over pumpkin mixture.
6. Bake at 375º for 45 minutes or until set. Cool 20 minutes on a wire rack. Serve with low-fat ice cream.
Title: Peppermint Biscotti
Ingredients:
- 3 1/2 flour
- 1 baking powder
- 1/2 salt
- 1 sugar
- 1/2 butter
- 2 water
- 1 eggs
- 2 white chocolate
- 1
- 1/2
- 4
Instructions:
1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
2. Combine the flour, baking powder, and salt in a medium bowl. Set aside.
3. Cream together the sugar and butter in a large bowl.
4. Beat in the water, peppermint extract and eggs.
5. Add the flour mixture, 1/2 c crushed candies and almonds.
6. Mix until just blended.
7. Divide the dough in half and shape each half into a 10x3 log on a prepared cookie sheet.
8. Bake 30 minutes.
9. Let cool 15 to 20 minutes.
10. Using a serrated knife, cut the logs diagonally into 1/2 inch slices.
11. Place on cookie sheet and bake 15 minutes, turn and bake 15 minutes until edges are brown.
12. Remove and cool on wire racks.
13. Dip each cookie halfway into melted chocolate.
14. Before chocolate sets dip the ends into remaining crushed candies.
Title: Funfetti Cookies
Ingredients:
- 1 eggs
- 1/3
- 2
- 0.5
Instructions:
1. Heat oven to 375.
2. In bowl combine cake mix, oil, and eggs stiring with spoon until moistened.
3. Shape dough into 1" balls and place 2" apart on ungreased cookie sheet. With bottom of class dipped in flour flatten to 1/4" thickness (I use my fingers).
4. Bake 375 8-10min or until edges are light golden brown. Remove from oven, cool 1 min and remove from cookie sheet.
5. Frost with frosting.
Title: Lincoln Logs
Ingredients:
- 3/4 butter
- 3/4 brown sugar
- 1/2 salt
- 1 egg
- 1 1/2 flour
- 2
Instructions:
1. Beat butter in a large mixing bowl for 30 seconds.
2. Add brown sugar and salt; beat until combined.
3. Beat in egg and maple.
4. Beat in as much flour as you can with the mixer.
5. Stir in any remaining flour with a wooden spoon.
6. Cover dough and chill about 1 hour or until easy to handle.
7. Divide dough into eight portions.
8. Roll each portion on a lightly floured surface into a rope 1/2 inch in diameter.
9. Cut ropes into logs about 3 inches long.
10. Place logs on ungreased cookie sheets.
11. Bake in a 375 degree oven for 8 to 10 minutes or until done.
12. Transfer cookies to wire rack to cool.
13. Frost tops with maple frosting: pull tines of fork through frosting so it resembles bark.
Title: Mini Bread Puddings
Ingredients:
- 4 eggs
- 1/2 2% low-fat milk
- 1/2 granulated sugar
- 1 1/2 vanilla
- 2 1/2 dried cranberries
- 2/3
Instructions:
1. Whisk together eggs, milk, and vanilla in large bowl. Stir in bread cubes and dried apple and/or dried cranberries.
2. Line a 6-muffin pan with paper baking cups or spray with cooking spray.
3. Spoon mixture into cups, filling to top.
4. Bake in preheated 350F oven until knife inserted in center comes out clean, about 20 minutes.
Title: Millennium Mocha Rocky Road Oatmeal Cookies
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 1/2 vanilla
- 1 instant coffee granules
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 2 1/2 Quaker Oats
- 1 1/2 walnuts
- 1 1/2 miniature marshmallows
- 1 1/2
Instructions:
1. Heat oven to 350°F.
2. Spray cookie sheets with cooking spray.
3. Beat butter and sugars with electric mixer until creamy.
4. Add eggs and vanilla; beat well.
5. Add coffee if using or milk substitute and mix well.
6. Add combined flour, baking soda and salt; mix well.
7. Stir in oats (and extra flour if using old fashioned), chocolate chips and walnuts.
8. To shape cookies, flatten 1 heaping Tbsp of dough in palm of hand.
9. Arrange 4 marshmallows in center; wrap dough around marshmallows to cover completely.
10. Repeat with remaining dough and marshmallows.
11. Space cookies 2" apart on cookie sheets.
12. Bake 10-12 minutes or until edges are golden brown.
13. (Do not overbake; centers of cookies should still be soft.) Let stand 2 minutes on cookie sheets; remove to wire racks.
14. Cool completely.
15. Store tightly covered.
Title: Carrot Cake
Ingredients:
- 2 sugar
- 2 flour
- 2 baking soda
- 2 cinnamon
- 1/2 salt
- 4 eggs
- 1 1/2 canola oil
- 3 carrots
- 1 walnuts
- 1/2 butter
- 1 cream cheese
- 1 powdered sugar
Instructions:
1. Beat all ingredients in large bowl until smooth.
2. Pour into 9 x 13 pan or 2 9" layer pans.
3. Bake at 350°F 2 layer 35-45 minute.
4. 13 x 9 45-50 minute.
5. Let cake cool.
6. Beat frosting ingredients until smooth.
7. Frost cake. Sprinkle on some chopped nuts if desired.
Title: Pumpkin Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1/2 salt
- 3/4 milk
- 1 1/2 lemon juice
- 3 eggs
- 1 1/4 canned pumpkin
- 1 1/2 sugar
- 1/2 brown sugar
- 1/2 crushed pineapple
- 1 carrot
- 1 flaked coconut
- 1 cream cheese
- 1 1/4 butter
- 11 powdered sugar
- 1/3 vanilla extract
- 3 1/2 orange zest
- 1
- 2
- 1
Instructions:
1. Cream Cheese Frosting: Add cream cheese, butter, and powdered sugar to a large mixing bowl; beat with an electric mixer until fluffy.
2. Add in vanilla, orange juice, and orange peel; beat to combine; set aside.
3. Cake: In a mixing bowl, add the flour, baking soda, cinnamon, and salt; stir to combine.
4. In a measuring cup, add the milk and lemon juice; stir to combine (will look curdled).
5. In a big mixing bowl, add the eggs, pumpkin, sugars, and vegetable oil; beat to combine.
6. Add in the pineapple, carrots, and milk mixture; mix well.
7. Gradually add the dry ingredients to the batter; beat until combined.
8. Add in coconut and 1 cup nuts; stir to combine.
9. Pour batter into two 9-inch greased round baking pans.
10. Bake at 350° for 30-35 minutes or until pick comes out clean.
11. Cool in pans for 15 minutes.
12. Turn cakes out onto wire rack and let cool completely.
13. Frost cake between layers, on the sides, and on top of the cake with Cream Cheese Frosting.
14. Garnish with remaining nuts.
15. Store in the refrigerator.
Title: Bullett Brownies
Ingredients:
- 1/2 butter
- 2 sugar
- 4 eggs
- 1 vanilla extract
- 1/2 flour
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350°F
2. Beat together butter and sugar.
3. Add eggs, vanilla and cocoa.
4. Sift in flour.
5. Stir in walnuts if desired.
6. Pour into an 8 x 8 greased brownie pan.
7. Bake for 30 minutes.
Title: Grain Free German Chocolate Cake Bars
Ingredients:
- 1/4 cocoa powder
- 1/4 baking soda
- 1/4 sea salt
- 1/4 coconut oil
- 1/2 butter
- 1/4 coconut milk
- 1/4 honey
- 1 vanilla extract
- 1/2 egg
- 1/4 pecans
- 1/2 chocolate chips
- 1
- 1/2
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease an 8 x 8" pan with butter or coconut oil.
3. Combine the crust ingredients and spread into the pan, pressing the edges up to hold the filling.
4. Bake for 6 minutes.
5. While crust is baking, combine the filling ingredients except chocolate chips.
6. Spread on top of crust, sprinkle the chips on top and pop back in oven.
7. Back for 25-30 minutes or until top is golden and filling is set.
8. Allow to completely cool before cutting in to squares.
Title: Chocolate Mousse Squares
Ingredients:
- 3/4 all-purpose flour
- 2 all-purpose flour
- 2/3 Splenda sugar substitute
- 3 Splenda sugar substitute
- 1/4 margarine
- 1/4 instant coffee
- 1/2 baking powder
- 1/4 Egg Beaters egg substitute
- 1/4 vanilla extract
- 1/4 plain nonfat yogurt
- 1/2
Instructions:
1. Heat oven to 350°F In medium bowl, stir together 3/4 cup flour and 3 Tbsp Splenda. With pastry blender or 2 knives, cut in margarine until fine crumbs form. Press mixture onto bottom of ungreased 8 inch square baking pan. Bake 15 minutes or until golden. Reduce oven temperature to 300°F
2. Meanwhile, in small mixer bowl, stir together remaining 2/3 cup Splenda, cocoa, remaining 2 Tbsp flour, instant coffee and baking powder. Add egg substitute and vanilla; beat on medium speed of electric mixer until well blended. Add yogurt; beat just until blended. Pour over prepared crust.
3. Bake 30 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares. Store, covered in refrigerator.
Title: Spicy Italian Plum Cake
Ingredients:
- 2 plums
- 1 unsalted butter
- 1 3/4 granulated sugar
- 4 eggs
- 3 all-purpose flour
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 ground nutmeg
- 2 baking soda
- 1/2 milk
- 1 walnuts
- 1/4 unsalted butter
- 1/2 powdered sugar
- 1 1/2 salt
- 1 vanilla extract
- 2 -3
- 3/4
Instructions:
1. Place plums in large saucepan with about 1 inch of water. Bring to boil, reduce heat and simmer 5 minutes, or until soft. Drain and cool.
2. Preheat oven to 350°F.
3. Butter and flour a 10-inch bundt pan (or tube pan).
4. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, and continue beating until mixture is very light in color.
5. Sift flour with spices and soda. Add to butter mixture in thirds, alternating with the milk. Beat just until ingredients are incorporated.
6. Stir in plums and walnuts. Pour batter into pan and bake 1 hour, or until cake begins to pull away from sides of pan. Let cool in pan 5 minutes. Turn out onto wire rack and cool completely before frosting.
7. For frosting:.
8. Cream butter. Add powdered sugar and cocoa gradually, stirring until well blended. Stir in salt.
9. Stir in coffee, a little at a time. Add just enough to make the frosting a spreadable consistency. Beat until fluffy and add vanilla. Frost cake.
Title: Nettie's Molasses Gingersnaps
Ingredients:
- 3/4 margarine
- 1 brown sugar
- 1/4 molasses
- 1 egg
- 2 flour
- 1 baking soda
- 1/4 salt
- 1 cinnamon
- 1 clove
- 1 ginger
- 1/2 granulated sugar
- 1/2 water
Instructions:
1. Preheat oven to 375 degrees.
2. Put margarine, brown sugar, molasses, egg, flour, baking soda, salt, cinnamon, clove, and ginger into mixing bowl and mix.
3. Roll into walnut size balls.
4. Put about 1/2 cup of regular sugar in cereal size bowl, and 1/2 cup water in ramekin size dish.
5. Roll dough ball in sugar.
6. Place wide apart on slightly greased cookie sheet; dip a glass into water and flatten the cookie.
7. Bake at 375 degrees for 8 minutes, or until done to your family's preferences.
8. NOTE: If it is a dark cookie sheet it will take less time than on a brand new shiny sheet; and if they sit on the hot sheet after removing from oven they will harden even more. Some like these cookies hard but I do not.
Title: Vegan Chocolate Cupcakes
Ingredients:
- 2 1/2 flour
- 2/3 cocoa powder
- 2 sugar
- 1/2 salt
- 6 applesauce
- 2 1/4 water
- 1 vanilla
- 2 vinegar
- 2 baking soda
Instructions:
1. Mix dry ingredients.
2. Mix wet ingredients into dry ingredients.
3. Bake in greased muffin tins at 375 for 25 minutes.
Title: Sweet Potato Cake With Coconut Pecan Cream Cheese Frosting
Ingredients:
- 1 sweet potatoes in syrup
- 1 eggs
- 3 ground cinnamon
- 1/3 cream cheese
- 1 butter
- 1 confectioners' sugar
- 1/2 vanilla extract
- 2 1/2 unsweetened coconut
- 1 pecans
- 1/2
Instructions:
1. Preheat oven to 350. Grease and flour two 9 inch round cake pans.
2. Mash sweet potatoes with their heavy syrup in mixing bowl using fork or potato masher. Add cake mix, eggs, oil, and cinnamon. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides again, if needed. The batter should look well combined and thickened. Divide batter between prepared pans. Place pans in oven.
3. Bake cakes until they spring back when lightly pressed with your finger and just start to pull away from edge of pan, 28-31 minutes. Remove pans from oven and place on wire racks to cool for 10 minutes. Run a dinner knife around edge of each layer and invert onto a wire rack. Cool to room temperature.
4. Meanwhile, prepare Coconut Pecan Cream Cheese Frosting:
5. Place cream cheese and butter in large mixing bowl. Blend with mixer on low speed until combined, 30 seconds. Stop machine. Add confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add vanilla, then increase mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in coconut and pecans.
6. Place one cake layer, right side up, on platter. Spread the top with frosting. Place second layer, right side up, on top of the first layer and frost top and sides of cake with clean, smooth strokes.
Title: Peanut Butter Creme Caramel
Ingredients:
- 1 1/4 sugar
- 1/4 water
- 1/4 cream of tartar
- 2 1/4 low-fat milk
- 1/4 egg substitute
- 1 1/4
Instructions:
1. In small saucepan,combine 3/4 cup sugar,water,and cream of tarter.
2. Stirring constantly,cook over medium-low heat until sugar dissolves.
3. Increase heat to medium,bring to boil.
4. Cook 10-15 minutes without stirring until mixture is deep golden brown.
5. Remove from heat and pour into a 8 inch round cake pan,tilting to coat bottom.
6. Preheat oven to 325 degrees.
7. Combine milk and peanut butter in medium saucepan.
8. Whisking constantly,cook over medium heat until heated through and smooth,remove from heat.
9. Combine egg substitute and 1/2 cup sugar in bowl,whisk until blended.
10. Gradually add milk mixture to egg mixture,stirring well.
11. Pour over carmelized sugar in cake oan.
12. Place in 9x13 baking pan.
13. Add hot water to baking pan to come halfway up sides of cake pan.
14. Bake 1 hour or until knife inserted in center comes out clean.
15. Transfer cake pan to wire rack to cool.
16. Cover and chill overnight.
17. Unmold onto serving plate.
Title: Cream Puffs With Chocolate Drizzle
Ingredients:
- 1 water
- 1/2 shortening
- 1 1/4 all-purpose flour
- 4 eggs
- 1 sweetened condensed milk
- 1 icing sugar
- 1/4
Instructions:
1. Preheat oven to 425°F Line 2 baking sheets with parchment paper.
2. PASTRY: Heat water, shortening and salt over high heat to a boil; remove from heat. Add flour and stir vigorously. Reduce to medium heat. Cook, stirring briskly for about 1 minute or until mixture comes away from the sides of the pot in a smooth ball; transfer to a mixing bowl.
3. Mix dough on low for 1 minute to cool slightly. Beat in eggs, one at a time, until dough is shiny and smooth.
4. Drop level tablespoons of dough onto prepared sheets. Bake, one sheet at a time, for 25 minutes or until golden and puffed. (do not open oven during baking). Transfer puffs to a wire rack to cool completely 30-40 minutes.
5. CHOCOLATE SAUCE: Blend sweetened condensed milk, chocolate chips and coffee over medium heat; cook stirring until melted and glossy. Cool to room temperature. Reserve.
6. Poke a hole in the bottom of each cream puff or slice in half. Insert nozzle of whipped cream canister or tip of piping bag to fill each puff. Drizzle with chocolate sauce and sprinkle with icing sugar, just before serving.
7. TIP: Reserve any leftover chocolate sauce in the refrigerator for up to one week.
Title: Roasted Apple Creme Brulee With Gravenstein Cake
Ingredients:
- 8 baking apples
- 1 apple cider
- 1 heavy cream
- 2 eggs
- 1/2 sugar
- 4 sugar
- 1/2 vanilla extract
- 3 confectioners' sugar
- 1 all-purpose flour
- 1 baking soda
- 1 1/2 ground cinnamon
- 1 1/2 baking powder
- 6 salt
- 3 apples
- 2 1/4 eggs
- 1 1/2 light brown sugar
- 1/4 walnuts
- canola oil
- butter
Instructions:
1. NOTE TIME IS FOR MAKE AHEAD.
2. Preheat oven 400°F.
3. Use a mellon baller to scoop out insides of apple. DO NOT PIERCE the skin. Fill each with 1/2 cup cider and place in baking pan. Add water [2 inches depth] Bake 35 to40 minutes. You want this cooked through. Toss the cider and the water and cool the apples.
4. Combine cream to the vanilla in mixing bowl. Pour through a fine meshed strainer. Return apples to baking pan and fill with custard. Again add water to same depth as before. Reduce oven temp to 325F and bake for about 45 minutes. Remove the water and cool.
5. CAKE:.
6. Preheat oven to 350°F.
7. Sift the first five cake ingredients together then set aside.
8. Now combine all except butter then add sifted and mix until just blended. Use the butter to grease a 9X13 inch dish. Bake for a hour or until passes toothpick test. Cool for 10 minutes then place on wire rack until cooled.
9. Serving:.
10. Crumble the cake and dust with confections sugar. Put 1/2 cup of the crumbled cake in center of plate. Preheat broiler. Trim 1/4 inch off each apple, CAREFULLY. You want a nice flat surface.
11. Place apples on baking sheet. Sprinkle 1/2 tsp sugar over top of each custard filled apple. Place in broiler as close to heat as possible so you carmalize the tops. They should be golden [or dark brown] WATCH THIS do not walk away.
12. Place one apple in center of cake nest and serve.
13. Note this can be made in stages.
14. Bake apples 2 days before. Do the custard 1 day before. Make the cake anytime and freeze it. [if you give in just eat the cake with a hit of sweetened fresh whipped cream]
15. Gravensteins are tart sweet and very juicy. you can also use Jonathans, winesaps, Granny Smith or other good cooking apples.
Title: Lemon Layer Cake
Ingredients:
- 3 flour
- 4 baking powder
- 1/2 salt
- 3/4 butter
- 1 3/4 margarine
- 3 sugar
- 1 eggs
- 2 fresh lemon rind
- 1 1/4 fresh lemon juice
- 1/2 milk
- 1 butter
- 1 margarine
- 1/4 fresh lemon rind
- confectioners' sugar
- lemon juice
Instructions:
1. Preheat oven to 350°F.
2. Grease two 8- or 9-inch round cake pans.
3. Line with waxed paper; grease paper.
4. In a medium bowl, sift together flour, baking powder, and salt.
5. In a large bowl, beat together butter, sugar, and eggs with electric mixer at high speed until light and fluffy, about 3 minutes.
6. Beat in lemon rind and juice.
7. Add flour mixture to creamed mixture alternately with milk, beating between each addition just until well mixed.
8. Pour into prepared pans.
9. Bake for 35 minutes, or until centers spring back when lightly pressed with finger tip.
10. Cool in pans on wire racks for 10 minutes; loosen around edges with knife; turn out onto wire racks; cool completely.
11. For frosting: Beat butter in a medium bowl with electric mixer until soft.
12. Stir in lemon rind; beat confectioners sugar alternately with lemon juice until smooth and spreadable.
13. (makes enough frosting for one two-layer cake).
Title: Chocolate-Swirled Pound Cake
Ingredients:
- 2 butter
- 3 sugar
- 6 eggs
- 4 all-purpose flour
- 3/4 milk
- 1 vanilla extract
- 1/2
Instructions:
1. Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
2. Gradually add sugar, beating 5 to 7 minutes.
3. Add eggs, 1 at a time, beating just until yellow disappears.
4. Add flour to butter mixture alternately with milk, beginning and ending with flour.
5. Mix at low speed just until blended after each addition.
6. Stir in vanilla.
7. Combine 1 cup batter and chocolate syrup, stirring until blended.
8. Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan.
9. Spoon half of chocolate batter on top; repeat layers.
10. Gently swirl batter with a knife.
11. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
12. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.
Title: Colossal Caramel Apple Dessert
Ingredients:
- 1 milk
- 6 vanilla instant pudding mix
- 3 apple pie spice
- 1 brown sugar
- 1/2 pecans
- 1
- 1 1/2
- 2
Instructions:
1. Prepare and bake cake according to package directions, using two greased 9 inch round baking pans.
2. Cool for 10 minutes before removing to wire racks to cool completely.
3. In a large bowl, whisk milk, pudding mixes, apple pie spice and brown sugar for two minutes.
4. Let stand until soft set.
5. Cut one cake layer, if needed, to fit evenly into an 8 quart punch bowl.
6. Poke holes in cake with a long wooden skewer.
7. Gradually pour a third of the caramel topping over cake.
8. Spread with a spatula.
9. Sprinkle with 1/2 cup pecans.
10. Spread with half of the pudding mixture.
11. Spread one can of pie filling over pudding mixture.
12. Spread one carton of whipped topping on top of pie filling.
13. Top with remaining cake and repeat the layers.
14. Drizzle the remaining caramel topping on top and sprinkle with remaining pecans.
15. Refrigerate until serving.
Title: Southern Style Lemon Chess Pie Filling
Ingredients:
- 2 sugar
- 4 eggs
- 1/4 butter
- 1/4 milk
- 1 lemon rind
- 1/4 fresh lemon juice
- 1 all-purpose flour
- 1 cornmeal
- 1/4 salt
Instructions:
1. Whisk together all ingredients. Use filling immediately.
2. Makes enough to fill one 9-inch pie.
3. (Tip: To make Lemon Chess Pie, pour filling into 9-inch unbaked pieshell and bake at 350 degrees F for 50 minutes or until firm. Shield edges to prevent excess browning, if needed. Cool completely on a wire rack.).
Title: Lemon Berry Trifle
Ingredients:
- 1 lemon flavor instant pudding and pie filling
- 2 milk
- 1/2 heavy whipping cream
- 1/2 unsweetened berries
- 3
Instructions:
1. Prepare pudding mix as directed on package. Gently stir in whipped cream.
2. Place 1/4 cup angel food cake cubes in bottom of 6 stemmed serving glasses. Top with 1/4 cup pudding mixture. Top with 2 tablespoons berries. Repeat layers. Chill 1 hour or overnight.
Title: Fruit Kebabs
Ingredients:
- 1 fresh strawberries
- 6 -8 kiwi
- 6 -8 bananas
- 1 pineapple
- 3 -4 mangoes
- 1/4 butter
- 1/4 all-purpose flour
- 1 milk
- 1/4 Equal sugar substitute
- 2 strawberries
- 3 honey
- 3 heavy cream
- 500 butter
- 2 Equal sugar substitute
- 2 butter
- 2
- 1
Instructions:
1. Prepare fruits. Wash strawberries well, removing leaves and stems. Peel kiwi and cut into half-moon slices. Cut bananas into circles. Peel pineapple and mangoes and cut into cubes. Thread the fruits into bamboo skewers. Chill while making the dip.
2. Strawberry Dip.
3. In a thick-bottomed saucepan melt butter over low heat. Add flour all at once and using a wire whip, whisk thoroughly to cook flour.
4. Slowly pour hot milk while whisking.
5. Combine sugar and egg yolks and stir into mixture. Cook-stir for a few minutes until thick and smooth, not lumpy. Cool.
6. In a blender or food processor, puree strawberries and honey until smooth. Reserve one tablespoon of the puree. Stir remaining puree into prepared milk mixture until completely blended.
7. Drizzle reserved puree over the mixture in a swirl design. Chill and serve cold with fruit kebabs.
8. Chocolate Dip.
9. Put chocolate into a heat proof bowl.
10. In a saucepan, heat cream and butter until bubbles form on the side. Pour into chocolate.
11. Cover bowl and let stand about five minutes to let chocolate melt. When chocolate is melter, stil until smooth. Serve as dip for fruit kebabs.
12. Caramel Dip.
13. In a saucpan, melt sugar over low heat until it turns golden. Make sure it does not burn. Add cream and stir until smooth.
14. Remove from heat and stir in butter. Mix thoroughly. Serve as dip.