lumicero/recipes-ing2inst huggingface dataset:
Title: Mississippi Mud Cake
Ingredients:
- 1 pecans
- 1 butter
- 4 dark chocolate
- 2 sugar
- 1 1/2 flour
- 1/3 eggs
- 4 vanilla extract
- 1 salt
- 3/4 miniature marshmallows
- 1 butter
- 1/2 milk
- 1/3 powdered sugar
- 1/3 vanilla extract
- 1
Instructions:
1. Put pecans on a cookie sheet, in a single layer, and bake at 350° for 8 - 10 minutes. Remove pecans from oven, and reserve for top of cake.
2. Put 1 cup butter and dark chocolate into a microwave-safe bowl. Heat on high temperature for 30 seconds, Stir to mix and repeat heating 30 seconds at a time until mixture is smooth and well mixed. Note: The first time you stir the mixture, the chocolate will probably feel like it isn't melting, but stir as well as you can before heating again, it will be much softer the next time.
3. Mix the next 6 ingredients together well. Add butter/chocolate mixture and mix well. Pour batter into a greased 15" x 10" x 1 " jelly roll pan. Bake at 350° for 20 minutes.
4. Remove pan from oven and sprinkle miniature marshmallows evenly over the top of the cake. Return cake to oven and bake at 350° for 10 minutes more, or until marshmallows are golden brown.
5. While cake is baking, Place 1/3 cup unsweetened cocoa in a medium saucepan. Stir in milk, a little at a time, until well mixed. Add butter and heat over medium heat, until butter is melted. Continue heating, stirring constantly, for 2 minutes, or until slightly thickened. Remove from heat. Beat pwdederd sugar and vanilla into mixture an medium-high speed with an electric mixer until smooth.
6. After marshmallows are golden brown, remove cake from oven. Drizzle frosting over warm cake and sprinkle toasted pecans evenly over cake.
Title: Apple Crisp
Ingredients:
- 6 -8 tart apples
- 1/4 water
- 2 lemon juice
- 1/2 sugar
- 1/2 cinnamon
- 1/4 nutmeg
- 1/2 sugar
- 2/3 flour
- 1/4 salt
- 5 butter
Instructions:
1. Pare apples, slice very thin and place in shallow 9 x 13 baking dish.
2. Mix water and lemon juice and pour over apples.
3. Combine cinnamon,nutmeg and 1/2 cup of sugar and sprinkle over apples.
4. Blend remaining 1/2 sugar with flour, salt and butter until crumbly.
5. Sprinkle over apples, making sure corners are covered, and pat down (hard) with your hands so it adheres to apples.
6. Bake for 50 minutes@ 350 degrees till apples are tender and crust is"browned".
7. Serve warm with vanilla ice cream or whipped cream.
8. May be served cold.
Title: Cinnamon Roll-Peach Cobbler
Ingredients:
- 2/3 sugar
- 1 cornstarch
- 1 1/3
- 2
- 1
Instructions:
1. Combine sugar and cornstarch in a large pan.
2. Add juice and bring to a boil stirring constantly.
3. When thickened, add peaches and bring back to boiling point.
4. Spray a 10x13x2 pan with cooking spray.
5. Pour in peaches.
6. Unroll each cinnamon roll and lay on top of peaches, cinnamon side up (you may have to cut if too long) but cover top even if you need to piece it.
7. Bake at 400 degrees for 25 to 30 minutes or till done.
8. Drizzle frosting from package all over top of warm rolls.
9. Serve warm. May use cream if desired.
Title: Vanilla Bean Flan W/ Agave Syrup and Caramelized Walnuts (Lower
Ingredients:
- 1/4 1% low-fat milk
- 1 1/2 vanilla beans
- 1 vanilla extract
- 1 egg substitute
- 1/2 dark brown sugar
- 6 walnuts
- 1 brown sugar
- 1
- 3
Instructions:
1. Preheat oven to 350°F; put a kettle of water on to heat for the water bath.
2. To prepare flans: Put 2 teaspoons agave syrup in the bottom of each of six 6- to 8-ounce straight-sided ovenproof ramekins. Refrigerate the ramekins for 15 minutes to thicken the syrup.
3. Meanwhile, pour milk into a medium saucepan. Split vanilla bean and, with the tip of a sharp knife, scrape all the black paste inside into the milk. Add the pod. (Or add vanilla extract to the milk.) Heat over medium heat until the milk is very hot and bubbles form around the edges of the pan, but do not allow it to boil. Remove from the heat, mix in Benefiber and let stand for 5 minutes.
4. Whisk eggs, egg yolks and brown sugar in a large mixing bowl. Slowly add 1 cup of the hot milk, whisking constantly as you pour. Whisk in the rest of the hot milk a little at a time.
5. Strain the custard back into the pan through a sieve; carefully skim off any foam. Divide the custard among the prepared ramekins. Place the ramekins in a large baking pan. Carefully pour 1 inch of boiling water into the pan, being careful not to splash water into the custard. Cover the pan with foil.
6. Bake until the custards no longer jiggle in the center, 25 to 35 minutes (depending on the size of the ramekin). Carefully remove the foil and let the flans cool in the water bath for 1 hour. Cover the ramekins and transfer to the refrigerator until chilled, about 1 hour.
7. To prepare walnuts: Reduce oven temperature to 300°F; lightly coat a baking sheet with cooking spray.
8. Toss walnuts with agave syrup and brown sugar until evenly coated. Spread in a single layer on the prepared baking sheet. Bake until lightly browned, 6 to 10 minutes, checking frequently. Spread out on wax paper to cool.
9. To serve, run a knife around the edge of each ramekin and invert onto a plate. Top each flan with about 1 tablespoon of the walnuts.
Title: Strawberries on a Cloud
Ingredients:
- 1 sweetened condensed milk
- 14 lemon juice
- 1/3 non-dairy whipped topping
- 8 strawberries
- 2
Instructions:
1. In medium-sized bowl, whisk condensed milk, lemon juice and whipped topping until combined.
2. Arrange half of the strawberries then half of the topping mix over bottom layer of the angel food cake.
3. Top with remaining layer of cake, whipped topping and stawberries.
4. Chill.
5. Tip: Cut the bottom layer slightly thicker than the top layer for a solid base.
Title: Maduros En Salsa De Arándano (Sweet Plantains in Cranberr
Ingredients:
- 3 plantains
- 1 cranberry juice
- 1/2 brown sugar
- 1 cinnamon stick
Instructions:
1. Peel and cut plantains into rounds (approx. 1/2 inch thick). Place in a small saucepan with all the other ingredients. Bring to a boil, reduce heat, and simmer for about 2 hours, stirring about every half hour.
2. Serve with vanilla ice cream or whipped cream.
Title: Banana Cardamom Cake (Or Cupcakes) (Ww)
Ingredients:
- 2 flour
- 3/4 sugar
- 1 cardamom
- 2 baking powder
- 1/2 salt
- 3/4 buttermilk
- 2 bananas
- 2 eggs
- 1 canola oil
- 1/3 vanilla
- 1 light cream cheese
- 1 confectioners' sugar
- 1/2 1% low-fat milk
- 3 vanilla
- 1
Instructions:
1. Preheat oven to 350-degrees F.
2. To make cake: whisk together dry ingredients (flour - salt) in a medium bowl.
3. In a seperate bowl whisk together remaining cake ingredients (banana - vanilla).
4. Gradually add wet mixture to dry, stirring until blended.
5. Pour batter into pan (9x13 sprayed with Pam) or into paper lined muffin tins (makes about 18 cupcakes). For cake bake 30-35 minutes; for cupcakes bake for 20-25 minutes or until toothpick in center comes out clean. Remove to cooling rack and let cool.
6. For frosting: in a medium bowl and and electric mixer on high speed, beat all frosting ingredients until smooth and then with a spatula frost cake or cupcakes.
Title: Rosie's Tiramisu
Ingredients:
- 3 eggs
- 3/4 sugar
- 250 mascarpone
- 1 cream cheese
- 1 1/2 Cool Whip
- 1 Kahlua
- 1 lady finger cookies
Instructions:
1. Beat the 3 eggs with 3/4 cup sugar for about 5 minutes.
2. Beat in the mascarpone cheese until mixed.
3. Fold in Cool Whip; set this aside.
4. In another bowl mix the espresso coffee with the liqueur.
5. Take each lady finger cookie, one at a time, and dip it into the coffee mixture on both sides and then layer the bottom of a 9x13-inch glass pan.
6. Pour one half of the cream mixture over top of the ladyfingers.
7. Sprinkle cocoa on top.
8. Make another layer of dipped ladyfingers on top of the cream mixture.
9. Pour the rest of the cream mixture over this second layer of ladyfingers.
10. Sprinkle the top with cocoa.
11. Cover with Saran Wrap and refrigerate at least 3 to 4 hours (or overnight) before serving.
Title: Strawberry Fudge Trifle Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1 1/2 fresh strawberries
- 3 heavy whipping cream
- 2 real butter
- 24 white chocolate chips
- 1 1/3 fresh strawberries
- 1/4
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F In large bowl combine cake mix, water, oil and eggs on low speed with electric mixer until combined. Beat an additional 2 minutes on medium speed. Bake in 9x13-inch pan for 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
2. Pour chocolate chips into a large bowl and set aside. In medium saucepan bring whipping cream and butter to a boil over medium heat stirring occasionally. Pour mixture over chocolate chips and stir until chips are melted and mixture is smooth.
3. Line the bottom of a 9-inch springform pan with wax paper. Cut cake into 1 inch cubes. In large bowl beat ½ of cake cubes with electric mixer until crumbly. Add remaining cake cubes and 1 ¾ cups of ganache. Beat 30 seconds on low speed then beat medium speed until well blended (mixture will look like fudge). Add 2 cups strawberries and stir to combine. Spoon mixture into springform pan. Smooth top and cover with plastic wrap. Place in freezer for until firm enough to unmold from pan about 1 hour.
4. Remove cake from pan and place on serving dish. Frost with ganache. Melt white chocolate chips and oil over low heat stirring until smooth. Arrange fresh strawberries on top of cake. Spoon white chocolate garnish into decorator bag or Ziploc bag with corner snipped off and drizzle over top of cake.
5. Store leftover cake in refrigerator.
Title: Natural Muesli Bars With Fruit & Nuts
Ingredients:
- 125 butter
- 3 eggs
- 2 raw sugar
- 1/2 muesli
- 3 plain flour
- 1/2 rose essence
- 1/2 sesame seeds
- 1
- 2
Instructions:
1. Preheat oven to 180.C.
2. Grease a 19X29cm lamington pan.
3. Place butter & glucose in a saucepan & melt over medium heat.
4. Remove from heat & stir in remaining ingredients.
5. Press mixture into pan. Bake for 20 mins or until a skewer inserted comes out clean.
6. Allow to cool before cutting into bars.
Title: Honey Pecan Pie – Corn Syrup Free
Ingredients:
- 340 honey
- 3 eggs
- 3 butter
- 1 vanilla extract
- 110 pecans
- 1 ground nutmeg
- 1
Instructions:
1. In a saucepan bring the honey to a boil.
2. Quickly beat the eggs into the honey.
3. Add butter, vanilla, nuts, and nutmeg.
4. Pour into the pie shell.
5. Bake at 325 degrees F (165 degrees C) for 25 - 30 minutes or until set.
Title: Canadian Maple Leaves
Ingredients:
- 4 all-purpose flour
- 1 butter
- 3/4 margarine
- 1/2 light brown sugar
- 2 maple syrup
- 2 eggs
- 1 cream of tartar
- 3/4 baking soda
- salt
Instructions:
1. Into large bowl, measure all ingredients.
2. With mixer on low speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula.
3. Shape dough into ball; wrap with plastic wrap.
4. Refrigerate dough 1 hour or until easy to handle.
5. Preheat oven to 350*F.
6. Grease large cookie sheet.
7. On lightly floured surface, with lightly floured rolling pin, roll 1/3 of the dough at a time 1/8 inch thick, keeping remaining dough refrigerated.
8. With floured 3 1/2 inch maple leaf shaped cookie cutter, cut dough into leaves.
9. Place cookies 1 inch apart on greased cookie sheet (or use parchment lined sheets.) Bake 10 minutes or until golden.
10. With pancake turner, carefully remove to wire racks to cool.
11. Repeat until all dough is used, greasing cookie sheet each time.
12. (If not using parchment).
13. Store cookies in tightly covered container.
Title: Paula Deen's Apple Strudel
Ingredients:
- 1/4 Bourbon
- 1/2 golden raisin
- 2 -3 granny smith apples
- 1/2 lemon zest
- 1 ground cinnamon
- 1 brown sugar
- 1/2 pecans
- 1/2 butter
- 1/4 phyllo dough
- 2 butter
- 5 granulated sugar
- 2 confectioners' sugar
- 1 confectioners' sugar
- 2 milk
- 3 1/2
Instructions:
1. For the Strudel:
2. Preheat the oven to 350 degrees F.
3. Line a baking sheet with parchment paper.
4. In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds.
5. Let sit for 15 minutes.
6. Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
7. Remove the phyllo dough from the box, unfold, and cover with a damp towel.
8. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter.
9. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
10. Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border.
11. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over.
12. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom.
13. Transfer to the prepared baking sheet.
14. Brush the top with melted butter and sprinkle with granulated sugar.
15. Bake for 30 minutes, until golden brown.
16. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar.
17. Pass warm caramel sauce, to drizzle over the strudel.
18. For the Glaze:
19. Mix ingredients thoroughly.
20. *Cook's Note: If too thick add a little bit of milk.
21. If too thin add a little bit of confectioners' sugar.
Title: Stevia Oatmeal Raisin Cookies
Ingredients:
- 1 1/3 quick-cooking oats
- 1/3 salt
- 1 baking powder
- 1/4 baking soda
- 1/4 ground cinnamon
- 1 vanilla
- 1 unsalted butter
- 6 stevia
- 1/3 egg
- 1 raisins
- 3/4 flax seed
- 1/3 applesauce
- 1/2
Instructions:
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Beat the butter (room temperature butter) and Stevia until mixed. Add the egg, applesauce, cinnamon and vanilla and beat until smooth.
3. In a separate bowl, mix the oats, raisins, flax seeds and flour with baking powder and baking soda and pinch of salt.
4. Add and mix the oat mixture into the egg mixture.
5. Using a standard tablespoon measuring spoon or a small ice cream scoop or oiled hands, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart ( these cookies don’t spread too much).
6. Bake the cookies ( middle rack) for 12-14 minutes depending on the size of your cookies. Bake an extra 2 minutes if you like a crunchier cookie.
7. Cool on the baking sheet for 2 minutes before removing.
Title: Persian Date Cake
Ingredients:
- 3 pitted dates
- 1 walnuts
- 1 unsalted butter
- 1 1/2 all-purpose flour
- 1/2 powdered sugar
- 1 ground cinnamon
- 1/2 ground cardamom
- 1 pistachios
- coconut
Instructions:
1. Toast walnuts in skillet over medium heat for 5 minutes. Set aside to cool.
2. Place a few walnut pieces inside each date. Arrange dates, packed next to each other in a flat 9-inch serving dish.
3. In large deep skillet, saute flour in butter over high heat, stirring constantly for about 15 to 20 minutes, toasting until it is golden caramel color.
4. Spread hot dough over dates. Pack and smooth it with back of a spoon.
5. Combine cinnamon, sugar, cardamom and sprinkle evenly over cake. Sprinkle with 1 cup ground pistachios or shredded coconut all over. Cool.
6. Cut into small square pieces. Arrange on serving platter or on plate in which it was made.
Title: Cocoa Coconut Cake from the Grit, Athens, Ga
Ingredients:
- 2 cake flour
- 1 cocoa powder
- 1 double-acting baking powder
- 1/2 salt
- 1 pure vanilla extract
- 1 butter
- 1/4 sugar
- 1 eggs
- 1 sweetened condensed milk
- 2 sour cream
- 4 sweetened flaked coconut
- 1 3/4
- 1
- 3/4
- 4
Instructions:
1. Cake:
2. Preheat oven to 350. Grease 3 (9-inch) round cake pans, dust with flour, and line bottom with parchment or wax paper.
3. Sift together flour, cocoa powder, baking powder, and salt.
4. Blend milk, oil, and vanilla extract in a separate bowl.
5. In a large mixing bowl with electric mixer on medium speed, cream butter with sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
6. Add flour mixture to butter mixture alternately with milk mixture, beating after each addition just until smooth. Divide batter evenly into prepared pans.
7. Bake 25 minutes or just until a knife or toothpick inserted in the center of layers comes out clean. Remove from oven, cool 10 minutes on a wire rack. Remove from pans and allow layers to cool completely before icing.
8. Icing:
9. Combine chocolate chips and condensed milk in saucepan over gentle heat and stir continuously until chocolate has melted completely. Remove from heat and stir in sour cream. Add coconut, stir until combined, and allow icing to cool slightly. Frost between layers, and top and sides of cake before icing has completely cooled.
Title: Candy Bar Cheese Cake
Ingredients:
- 3/4 graham cracker crumbs
- 1/4 butter
- 1 cream cheese
- 1 butter
- 3 half-and-half
- 1/2 eggs
- 3 sugar
- 1 -4 vanilla
- 1 white chocolate baking bar
- 3
- 1
- 1/3
Instructions:
1. Preheat oven to 350.
2. For crust, combine shortbread cookies, graham crackers and melted butter; stir to combine.
3. Mixture may be crumbly.
4. Press crumb mixture onto bottom and up sides of a 9x1-inch tart pan with a removable bottom.
5. Bake until lightly brown (about 10 minutes).
6. Set aside to cool.
7. For filling, in a food processor or blender combine cream cheese, 3 Tablespoons butter, half and half, eggs, sugar, and vanilla.
8. Cover and blend or process until smooth.
9. In a mixing bowl stir together chopped candy.
10. Stir in cream cheese mixture.
11. Pour filliing into the crust-lined pan.
12. Place in shallow baking pan to catch drips.
13. Bake for 30 minutes or until center appears neatly set when shaken.
14. Cool for one hour Cover and chill for at least 4 hours before serving.
Title: Classic Chocolate Fondue
Ingredients:
- 140 unsalted butter
- 100 plain flour
- 140 dark chocolate
- 85 caster sugar
- 3 eggs
- 3
Instructions:
1. Preheat the oven to 180°C Butter and flour six 140ml ramekins. (I used used cocoa instead of flour, it gave a stronger cocoa flavour.) Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Make sure the bowl doesn’t touch the water. Melt until thick and glossy.
2. Whisk the caster sugar, eggs and egg yolks together until the mixture reaches ribbon stage – it should be thick, creamy and holding its shape. Pour the melted chocolate over the egg mixture, and sift on the flour. Use a large metal spoon to carefully fold the flour into the mixture. Divide the mixture between the prepared ramekins, leaving space at the top for the fondants to rise.
3. Place the remaining ramekins in the oven and bake for 9-10 minutes. Be careful of the temperature and cooking time -- when cooked, the fondant should be molten and oozy in the centre. Youc could test by cooking 1 fondant first if you prefer.
4. Remove from the oven and allow to rest for a minute or two. If the ramekins are too hot to handle, use a tea towel to turn them out on to plates. Dust the fondants with cocoa or icing sugar and serve with cream.
Title: Sex in a Pan - the Lucky 13 Version
Ingredients:
- 1/2 butter
- 3 sugar
- 1 flour
- 1 pecans
- 8 cream cheese
- 1 icing sugar
- 2 chocolate instant pudding
- 1 instant vanilla pudding
- 1 milk
- 2 chocolate bar
- 1 1/2
- 1
Instructions:
1. Beat together the butter and sugar. Blend in flour, then stir in the chopped pecans.
2. Press mixture into a 9 x 13 pan. Bake for 25 minutes at 350*. Cool.
3. Combine cream cheese, and icing sugar. Add 2 cups whipped cream.
4. Pour this mixture over the crust.
5. Combine both pudding mixes with the milk. Pour over cheese mixture.
6. Ice with 1-1/2 cups whipped cream and sprinkle with grated chocolate.
7. Chill for at least 4 hours before serving.
Title: Seed Cookies
Ingredients:
- 1/2 butter
- 6 margarine
- 1 3/4 sugar
- 1 1/2 flour
- 1/3 baking powder
- 1/4 salt
- 1 water
- 1 sesame seeds
- 1 poppy seed
- caraway seed
Instructions:
1. Cream together butter or margarine and sugar.
2. Add sifted dry ingredients and blend with fingers or a pastry blender.
3. Add water to make a stiff dough.
4. Divide into thirds.
5. Roll out one portion and sprinkle with sesame seeds.
6. Roll lightly to press seeds into dough and cut into shapes.
7. Do the same with the poppy and caraway seeds.
8. Place on a greased cookie sheet and bake in a 400 degree oven for about 10 minutes.
Title: Apple Crunch
Ingredients:
- 3 -4 apples
- 1 flour
- 2 butter
- 1 sugar
- 1 baking powder
- 1 salt
- 1 egg
Instructions:
1. Sprinkle cinnamon and sugar over apples in baking dish.
2. Mix dry ingredients with egg until crumbly.
3. Sprinkle over apples.
4. Bake at 350 degrees for 35-40 minutes.
Title: Caramel Cookie Squares
Ingredients:
- 1 butter
- 1 dark brown sugar
- 2 eggs
- 1 1/2 flour
- 2 baking powder
- 2 pecans
- 1 salt
- 2 vanilla
- powdered sugar
Instructions:
1. Cream butter and brown sugar together.
2. Add eggs one at a time beating well after each addition.
3. Add flour and baking powder; mix well.
4. Stir in pecans, salt and vanilla.
5. Pour into a greased and floured 13x9x2 inch baking dish.
6. Bake for 25-30 minutes at 350.
7. Cool, cut into squares and dust with powdered sugar.
Title: Simple Cinnamon Raisin Apple Strudel
Ingredients:
- 1 baking apple
- 1/2 raisins
- 3 granulated sugar
- 1 cornstarch
- 1 ground cinnamon
- 3/4 kosher salt
- 6 phyllo dough
- 8 unsalted butter
Instructions:
1. Heat the oven to 450°F and arrange a rack in the middle. Line a baking sheet with parchment paper.
2. Place apples in a large bowl with raisins. Whisk together sugar, cornstarch, cinnamon, and salt in a small bowl until combined. Sprinkle over apples and raisins and toss to evenly coat.
3. Arrange a sheet of phyllo on a large, flat surface with the shorter side toward you. Brush with melted butter and arrange another sheet on top. Repeat, alternating butter and phyllo, until there are 6 layers, then brush the top layer with butter.
4. Evenly arrange apple-raisin mixture on phyllo, leaving a 1-1/2-inch border at the top and sides. Begin to roll the phyllo away from you, folding in the sides as you roll. When you’ve rolled up the entire pastry, brush any exposed phyllo with butter.
5. Place the strudel seam side down on the prepared baking sheet, brush again with butter (you may have a little left over), and cut 4 (1-inch) diagonal slits into the top just through the phyllo. Bake until golden brown, about 10 minutes.
6. Reduce the heat to 350°F and bake until the apples are knife tender and the juices are bubbling, about 30 to 40 minutes more. Let cool at least 10 minutes before slicing.
Title: Burcu's Turkish Cream
Ingredients:
- 1 milk
- 1 1/2 sugar
- 250 butter
- 3/4 flour
Instructions:
1. Heat the milk and sugar in a large saucepan over medium-high heat, stirring often enough to dissolve the sugar and keep the milk from burning.
2. While the milk is warming, melt the butter in another saucepan.
3. Once the butter is melted, whisk in the flour. If it is still lumpy, you can use a staff mixer to blend it smooth.
4. Add the butter mixture to the warmed milk, stir smooth, and bring to a boil. (This is where you can also add the shredded chicken, etc. if you want a savory dish.).
5. Stir in the vanilla and remove from heat.
6. Pour into a large rectangular Pyrex dish and cool. For best results, let the mixture sit overnight in the refrigerator before doctoring it up with whatever additional ingredients you want, or eat it by itself as soon as it's cool enough!
Title: Choconut Popcorn
Ingredients:
- 12 salted peanuts
- 1 light corn syrup
- 1 butter
- 1 margarine
- 1/4
Instructions:
1. Combine popcorn and nuts in a greased (pam) roasting pan.
2. Mix together morsels, corn syrup and butter in sauce pan.
3. Cook over medium heat, stirring constantly until mixture boils.
4. Pour over popcorn.
5. Toss to coat.
6. Bake at 300*, stirring several times, approximately 30-40 minutes.
7. Cool slightly in pan,then remove completely from pan and place on wax paper to finish cooling.
8. Store in an airtight container for up to 2 weeks.