lumicero/recipes-ing2inst huggingface dataset:
Title: Fran's Soft Chocolate Chip Cookies
Ingredients:
- 1 shortening
- 1 brown sugar
- 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 milk
- 3 1/2 flour
- 1 baking soda
- 3/4 salt
- 1 baking powder
- 1 chocolate chips
Instructions:
1. Cream together shortening, brown sugar and sugar.
2. Add to the mixture eggs, vanilla and milk.
3. Mix together and add flour, soda, salt and baking powder.
4. Stir in chocolate chips.
5. Drop by teaspoonfuls onto a cookies sheet.
6. Bake 375°F for 12-13 minutes.
Title: Organic Soy Vanilla Pudding
Ingredients:
- 1/2 cornstarch
- 3 salt
- 1/8 vanilla-flavored soymilk
- 2 1/4 egg
- 1 vanilla extract
- 1
Instructions:
1. Combine first three ingredients in a saucepan.
2. Combine milk and egg in a bowl.
3. Gradually add milk mixture to sugar mixture, stirring constantly.
4. Cook over medium heat until thick and bubbly, stirring constantly.
5. Cook for one additional minute after bubbling starts, stirring constantly.
6. Serve warm, place plastic wrap on surface and cool to room temperature or chill thoroughly.
Title: Brownie Peanut Butter Cups
Ingredients:
- 3/4 granulated sugar
- 1/4 unsalted butter
- 1 water
- 3/4 egg
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 baking soda
- 1/4 creamy peanut butter
- 1/2
- 1/3
- 1/2
- 1/3
- 3/4
Instructions:
1. Preheat oven to 350°. Spray or grease 12 muffin cups. *(or you can use mini-muffin cups - just decrease baking time).
2. In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted.
3. Stir in 3/4 cup semi-sweet chocolate chips until melted.
4. Stir in egg and vanilla extract.
5. Add flour and baking soda, stirring until blended. Allow to cool to room temperature.
6. Stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips.
7. Spoon batter by heaping tablespoonfuls into muffin cups.
8. Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.
9. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir.
10. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with remaining 1/3 c semi-sweet chocolate chips and 1/3 c peanut butter chips. Cool completely in pan, or eat warm with ice cream.
Title: Icelandic Curds (Skyr)
Ingredients:
- 4 milk
- 1/2 sour cream
- 1/2
Instructions:
1. The milk is brought to a boil without burning it, and then cooled to blood heat (98F).
2. A cupful of the sour cream is whipped and mixed with some of the milk until thin and smooth, then it is poured into the milk.
3. At the same time, one-half rennet tablet is dissolved in a little cold water (about a tablespoonful) and poured into the milk, which is stirred to mix the ingredients.
4. The mixture is allowed to stand at room temperature for 24 hours.
5. Then the skyr is scooped from the pot and strained gradually through a fine linen sieve (several layers of cheesecloth may be used instead).
6. It is thus separated from the whey.
7. The skyr which is left in the sieve should be about as thick as ice cream.
8. Four quarts of milk should make about one and a half quarts of skyr.
9. When serving, whip skyr well with a spoon or whipper to a smooth ice-cream-like consistency.
10. The consistency should not be grainy or like cottage cheese.
Title: Walnut Crepes With Mocha Sauce
Ingredients:
- 1 1/2 ground walnuts
- 3/4 sugar
- 3/4 milk
- 1/4 raisins
- 1/2 ground cinnamon
- 1/2 fresh lemon rind
- 6 butter
- 2/3 margarine
- 2 heavy cream
- 3
- 12
- 1
Instructions:
1. In a small saucepan, bring the walnuts, 1/2 cup of the sugar, the milk, raisins, cinnamon, and lemon rind to a simmer over moderately low heat.
2. Cook, uncovered, for 5 minutes, stirring occasionally.
3. Let cool completely.
4. Meanwhile, prepare the sauce:
5. In the top of a double boiler, warm the chocolate, the remaining 1/4 cup of sugar, and the coffee over simmering water, stirring, until the chocolate melts and the mixture is smooth.
6. Remove from the heat and stir in the almond flavoring and butter.
7. Set aside.
8. Preheat the oven to 350*F.
9. Place a crepe with the more attractive side down and spread with 1 tbls.
10. of the walnut mixture.
11. Roll up tightly and place, seam side down, in a buttered, 13"x9"x2" baking dish.
12. Repeat until all crepes are filled.
13. Cover with foil.
14. *Atthis point the dessert can be stored.
15. Let the sauce cool to room temperature; transfer to a tightly covered container.
16. Refrigerate the crepes and sauce for up to 5 days or label and freeze for up to 1 month at o*F.
17. *.
18. Preheat the oven to 350*F.
19. Bake the foil-covered crepes for 10 minutes.
20. Uncover and bake until heated through-about 5 minutes more.
21. At the same time, reheat the sauce in the double boiler over moderate heat until warmed through-about 5 minutes.
22. Meanwhile, in a medium size bowl, whip the cream, if desired, until soft peaks form.
23. Drizzle the hot crepes with some of the mocha sauce and pass the remaining sauce and whipped cream.
24. Serves 6.
25. Enjoy!
Title: Cream Cheese Almond Pound Cake
Ingredients:
- 1 1/2 butter
- 1 cream cheese
- 3 1/4 sugar
- 3 flour
- 1/4 salt
- 1/4 baking powder
- 6 eggs
- 2
- 3/4
Instructions:
1. Set oven to 325°F (set oven rack to second-lowest position).
2. Generously grease a tube or bundt pan with softened shortening.
3. Coat/sprinkle the insides of the pan with about 1/4 -1/3 cup ground almonds.
4. In a medium bowl, cream the butter and cream cheese until fluffy.
5. Add in the sugar and beat for about 3-4 minutes.
6. Add in the eggs and extract, beat until well combined.
7. In another bowl, sift together flour, salt and baking powder.
8. Add the flour mixture to the creamed mixture and beat well.
9. Add in about 1/2 cup ground almonds and mix well to combine.
10. Carefully spoon the batter into pan on top of the almonds.
11. Bake for about 1 hour and 15 minutes (careful not to over bake).
Title: Orange Golden Layer Cake
Ingredients:
- 3/4 butter
- 1 1/4 sugar
- 8 orange, zest of
- 1/3 cake flour
- 1 baking powder
- 2 3/4 salt
- 2 3/4 milk
- 1/2 lemon, zest of
- 2/3 orange, zest of
- 1 butter
- 1 lemon juice
- 1/4 salt
- 1/4 confectioners' sugar
- 1
- 2
- 1
- 3 1/2
Instructions:
1. MAKE CAKE: Line bottoms of two 9-inch round layer cake pans with waxed paper.
2. With a mixer, cream together 3/4 cup butter and 1 1/4 cup sugar until fluffy.
3. Add egg yolks, one at a time, beating after each.
4. Beat in orange juice and zest.
5. Combine flour, baking powder and salt and add to batter alternately with milk; beat until smooth.
6. Pour into the layer pans and bake at 375F approximately 20 minutes until a toothpick inserted in cake comes out clean.
7. Cool on racks.
8. MAKE FROSTING: Combine grated zests with 1/4 cup orange juice and let stand for 10 minutes.
9. Cream 1/4 cup butter until light; beat in yolk, lemon juice and salt.
10. Gradually beat in confectioners sugar.
11. Frost tops and sides of cooled cake layers with frosting and stack one on top of the other.
12. NOTE: If you want to freeze the cake for later, freeze it unfrosted. To serve, thaw then frost it.
13. NOTE: Although the risk is small (only 1 in 30,000 egg yolks in this country contains salmonella), pregnant women are advised not to eat raw egg yolk. Therefore, if there is a chance that the cake will be eaten by a pregnant woman, omit the yolk from the frosting.
Title: Glazed Honey and Almond Cake
Ingredients:
- 1/3 margarine
- 3 soft brown sugar
- 2 eggs
- 1 1/2 self-rising flour
- 1 baking powder
- 4 milk
- 2 liquid honey
- 1/2 honey
- 2/3 lemon juice
- 2
Instructions:
1. Preheat oven to 350°F; grease a 7-inch round cake pan and line it with baking parchment.
2. Place the margarine, brown sugar, eggs, flour, baking powder, milk and honey in a large mixing bowl and beat well with a wooden spoon for 1 minute, or until all of the ingredients are thoroughly combined. Spoon into the prepared baking pan and smooth out the surface.
3. Sprinkle with the almonds.
4. Bake for 50 minutes, or until the cake has risen.
5. Meanwhile, make the syrup by combining the 2/3 cup honey and lemon juice, and simmering them for 5 minutes in a small saucepan over medium, or until the syrup starts to coat the back of a spoon. As soon as the cake has come out of the oven, pour the syrup over the top.
6. The let it cool for at least 2 hours before serving.
Title: Chocolatey Stuffed Pecans
Ingredients:
- 1/2 sweetened condensed milk
- 1/4 vanilla
- 1/2 powdered sugar
- 1/2 pecan halves
- 80
Instructions:
1. Melt chips in small saucepan over very low heat (or in the microwave), stirring constantly.
2. Remove from heat.
3. Stir in sweetened condensed milk and vanilla until smooth.
4. Stir in enough powdered sugar to make stiff mixture.
5. Refrigerate, if needed.
6. Place 1 rounded teaspoonful chocolate mixture on flat side of 1 pecan half.
7. Top with another pecan half.
8. Repeat with remaining pecans and chocolate mixture.
9. Store in refrigerator.
Title: Chocolate Gingersnaps
Ingredients:
- 3/4 sugar
- 1 ground ginger
- 1 eggs
- 2
- 1/3
Instructions:
1. Preheat oven to 350°F Spray cookie sheets with nonstick cooking spray. Place sugar in shallow bowl.
2. Combine cake mix and ginger in large bowl. Add eggs and oil; stir until well blended. Shape tablespoonfuls of dough into 1-inch balls; roll in sugar to coat. Place 2 inches apart on prepared cookie sheets.
3. Bake about 10 minutes. Remove cookies to wire racks to cool completely.
Title: Low Cal Apple Pizza Tart
Ingredients:
- 1 apples
- 1/4 sugar
- 4 cinnamon
- 1
Instructions:
1. Preheat oven to 350.
2. Pat and stretch dough to fit a 10x5" baking sheet coated with nonstick cooking spray.
3. Spread jelly evenly on dough, then top with a layer of apple slices.
4. Combine sugar and cinnamon; sprinkle on top.
5. Bake 18 minutes, or until edges are golden.
Title: Perfect Texas Sheet Cake
Ingredients:
- 2 all-purpose flour
- 1/4 baking soda
- 1 ground cinnamon
- 1/2 salt
- 1 butter
- 1/2 sugar
- 1/2 eggs
- 2 buttermilk
- 2 water
- 1/2 vanilla extract
- 1 milk
- 1 butter
- 1/4 powdered sugar
- 1/4 vanilla extract
- 1/2 pecans
- 2
- 1
Instructions:
1. For the cake: Preheat oven to 400 degrees and grease a 13 by 9 inch baking pan. In a medium bowl stir together flour, baking soda, cinnamon, and salt, set aside.
2. In a large mixing bowl with an electric mixer on medium speed beat together butter, oil, sugar, eggs, milk, water, and vanilla. On low speed gradually add flour mixture and beat until blended.
3. Pour into prepared pan and spread evenly. Bake until toothpick inserted into the center comes out clean, about 20 to 25 minutes. Make the icing while the cake is baking.
4. For the icing: In a medium saucepan stir together milk and cocoa. Add butter, heat until butter is melted, stirring constantly over medium heat.
5. Gradually stir in powdered sugar and vanilla. When the cake is just out of the oven spread icing over and sprinkle with pecans. Let cake cool completley on a cooling rack.
Title: Blueberry Frozen Yogurt
Ingredients:
- 3/4 fresh blueberries
- 1 orange, juice and rind of
- 3 maple syrup
- 18 plain low-fat yogurt
Instructions:
1. Place the blueberries, orange rind and juice into a food processor or blender and process to a puree. Strain through a sieve into a bowl or pitcher.
2. Stir the maple syrup and yogurt together in a large mixing bowl, then fold in fruit puree.
3. Churn the mixture in an ice cream machine, following the manufacturer's instructions, then freeze for 5-6 hours. If you do not have an ice cream machine, transfer the mixture to a freezerproof container and freeze for 2 hours.
4. Remove from the freezer, turn out into a bowl, and beat until smooth. Return to the freezer and freeze until firm.
Title: Cut out Cookies
Ingredients:
- 1 margarine
- 1 butter
- 1 1/2 vanilla
- 3 sugar
- 3 1/2 eggs
- 2 flour
- 1 cream of tartar
- 1/2 baking soda
- salt
Instructions:
1. Cream margarine, sugar and vanilla.
2. Add eggs.
3. Sift dry ingredients together.
4. Add to creamed.
5. Chill 3 to 4 hours.
6. I always leave over night and it is a lot easier to roll.
7. On well floured surface roll 1/4-inch thick (I roll mine a little bit thicker-it makes nice puffy cookies).
8. Use flour for rolling pin and cutters.
9. Cut to desired shapes.
10. Bake at 375° for 6-8 minutes depending on thickness of cookies.
Title: Almond Raspberry Cream Roll
Ingredients:
- 3/4 flour
- 1 baking powder
- 1/4 salt
- 3 eggs
- 1 granulated sugar
- 1/3 water
- 1 1/2 vanilla
- 1 powdered sugar
- 2 heavy cream
- 3/4 powdered sugar
- 3 Amaretto
- 1 1/4
- 2/3
Instructions:
1. Heat oven to 375 degrees.
2. Line a 15 x 10 jelly roll pan with foil or parchment. Grease heavily with shortening.
3. Combine flour, baking powder, and salt. Put aside.
4. Beat eggs on high speed until foamy (3-5 minutes).
5. Gradually beat in granulated sugar.
6. On low speed beat in water, 1/2 teaspoons vanilla, and almond extract.
7. Gradually beat in flour mixture until smooth.
8. Pour evenly into pan.
9. Bake 12-15 minutes or until toothpick comes out clean.
10. Meanwhile, sift powdered sugar onto a towel until evenly coated.
11. When cake is done, IMMEDIATELY reverse pan onto towel. Peel off foil. Roll up cake and towel together from narrow end. Cool thoroughly on wire rack.
12. Meanwhile, whip heavy cream, 3/4 cup powdered sugar, remaining 1 teaspoon vanilla, and amaretto until stiff.
13. Finely chop 1 cup almonds and fold into half of the whipped cream.
14. Reserve remaining whipped cream in refrigerator.
15. Stir raspberry jam until smooth and spreadable.
16. Unroll cooled cake. Spread on jam.
17. Spread whipped cream/almond mixture on top of jam, leaving 1" border at one end.
18. Carefully roll cake, starting from opposite end.
19. Place on serving plate, seam-side down. Frost with remaining whipped cream. Decorate with remaining 1/4 cup almonds. Serve immediately or refrigerate.
Title: White Chocolate Caramel Slice
Ingredients:
- 1 self-raising flour
- 1 brown sugar
- 1 quick oats
- 1 cocoa powder
- 1 butter
- 50 golden syrup
- 395 butter
- 2 white chocolate
- 30 Copha
- 200
- 30
Instructions:
1. Preheat oven to moderate, 180°C Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper.
2. In a large bowl, combine flour, sugar, coconut, oats and cocoa. Add butter, stirring until well combined. Press firmly into prepared pan. Bake for 10 minutes. Cool.
3. FILLING.
4. Place condensed milk, golden syrup and butter in a medium saucepan.
5. Stir over low heat until mixture is combined.
6. Pour mixture over base. Bake for a further 10 minutes. Allow to cool.
7. TOPPING.
8. In a small saucepan, combine chocolate and copha. Stir over low heat until melted.
9. Spread over filling. Chill for 1 hour until firm. Using a hot knife, cut into squares. Store in an airtight container.
Title: Pine Nut Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 sugar
- 2 sugar
- 1 vanilla extract
- 1 ground fennel
- 1/4 salt
- 1 egg
- 1 1/4 all-purpose flour
- 1/4 pine nuts
Instructions:
1. Toast the pine nuts until they are golden brown in a skillet over medium heat. Be careful not to burn them. Set aside.
2. Using an electric mixer, beat the butter and sugar until light and fluffy. Add the vanilla, fennel seed, and salt and beat for one minute.
3. Beat in the egg.
4. Add the flour and mix just until blended.
5. Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for at least 2 hours or overnight.
6. Adjust oven rack to middle of oven. Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silicone making mat (such as Silpat) or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 12 to 15 minutes. Cool on a wire rack or cooling rack.
Title: Toll House Cookie Pie
Ingredients:
- 2 eggs
- 3/4 flour
- 1/2 sugar
- 1/2 brown sugar
- 1/4 butter
- 1/4 chocolate chips
- 1/2
- 1
Instructions:
1. Beat eggs until foamy.
2. Combine flour, sugar, and brown sugar, and add to eggs.
3. Add butter and oil, stir well.
4. Stir in chocolate chips.
5. Pour into unbaked pie shell.
6. Bake at 325 for 1 hour.
7. Allow 1 hour to cool before eating.
Title: Bran Muffins
Ingredients:
- 1 1/2 sugar
- 1/2 margarine
- 2 eggs
- 2 1/2 flour
- 2 1/2 baking soda
- 1/2 salt
- 1 buttermilk
- 1 boiling water
- 1 1/4
- 1 3/4
Instructions:
1. Pour boiling water on all bran. Rest 5 minute Cream margarine and sugar. All rest of dry ingredients and bran flakes. Mix all togehter. Bake 375 convection for 18 minute.
2. Check at 15 minute.
Title: Sable Pastry Case
Ingredients:
- 610 plain flour
- 250 icing sugar
- 1 salt
- 500 unsalted butter
- 5
Instructions:
1. Using an electric mixer with a paddle, mix the dry ingredients and add the butter in pieces, then slowly add the egg yolks. When the pastry comes together, remove from the bowl.
2. Divide the pastry into workable amounts. Cover with plastic wrap and chill to a workable temperature. (Note: This pastry can be frozen).
3. Below: Example using 650 grams of dough.
4. Preheat the oven to 180 C (360 F).
5. Roll the pastry out to 5mm thickness and butter a 20cm x 5cm (8in x 2in) flat tin. Line the tin with the pastry and then line the pastry with aluminium foil. Fill with pastry weights or beans and bake blind for 20 minutes or until the pastry is golden brown in colour. Allow to cool.
6. Pour your mix into the cooled pastry case, leaving a bit of room at the top and cook tart according to the recipe.
Title: Ricotta Cheesecake With Lemon Drizzle and Pine Nuts (Sbd P1)
Ingredients:
- 3 pine nuts
- 6 eggs
- 3/4 cream of tartar
- 1/3 sugar substitute
- 1 sugar substitute
- 2 vanilla
- 32 part-skim ricotta cheese
- 1 lemon zest
- 2 fresh lemon juice
Instructions:
1. Position a rack in the middle of the ovem and heat to 275. Lightly coat a 9-inch springform pan with cooking spray.
2. Spread nuts on a baking sheet and toast until lightyl golden, abotu 10 minutes. Transfer nuts to a plate and cool. Increase oven to 325.
3. In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
4. In a separate large bowl, with an electric mixer at medium speed, beat egg yolks, 1/3 cup sugar sustitute and vanilla for 1 minute. Add ricotta and zest and beat until smooth.
5. Gently fold about 1/3 of the egg whites into the egg yolks mixture then add the rest of the whites and gently fold in until well combined. Pour batter into the prepared pan, place the pan on a baking sheet and bake until cake is golden and mostly set. About 1 hr and 10 minutes. Remove cake from oven and cool on rack for 20 minutes.
6. In a small saucepan, combine lemon juice and remaining 1 t of the sugar substitute; bring to a simmer over low heat. Remove from the heat and gently brush the surface of the cake with two-thirds of the warm lemon mixture; drizzle remaining mixture into the cracks. Sprinkle the top with pine nus.
7. Cool cake completely, then run a knife around edge before releasing from the pan. Chill covered for 4 hours or overnight. Serve chilled.
Title: Lemon Roulade
Ingredients:
- 1 sweetened condensed milk
- 1/2 lemon juice
- 4 eggs
- 1 lemon zest
- 4 eggs
- 1/4 lemon juice
- 2/3 sugar
- 1 vanilla
- 1 lemon zest
- 3/4 cake-and-pastry flour
- 3/4 baking powder
- 1 icing sugar
- 2 -3 lemon juice
- 1 raspberries
- 1/4 sugar
Instructions:
1. FILLING:.
2. Combine condensed milk, lemon juice, and eggs in a saucepan. Bring to a boil over medium heat, stirring occasionally. Strain filling into a bowl and stir in zest. Cool.
3. CAKE:.
4. Preheat oven to 400°F Line a 10x15-inch jellyroll pan with parchment paper.
5. Beat egg yolks, lemon juice, suggar and vanilla until fluffy, about 5 minutes. Beat in zest and remaining dry ingredients. Beat egg whites in a separate bowl until stiff but not dry. Fold egg whites into batter. Spread batter evenly over pan.
6. Bake in preheated oven 13-15 minutes or until cake starts to pull away from pan. Immediately invert cake onto tea towel, and remove parchment paper. Starting from the shorter side, roll up hot cake in tea towel. Cool on rack.
7. GLAZE:.
8. Combine ingredients. Drizzle over cake. Refrigerate cake until ready to eat. Cake can be made and assembled up to 2 days in advance.
9. SAUCE:.
10. Place frozen raspberries and sugar in a saucepan. Bring to a boil over medium heat. Lower heat and cook for 5 minutes. Pour sauce through a strainer to remove seeds. Keep up to 5 days in the refrigerator until ready to use.
Title: Animal Cracker Ice Cream Cake
Ingredients:
- 1 ice cream
- 3 butter
- 1 confectioners' sugar
- 2 heavy cream
- 2 vanilla extract
- 1/2
- 1
Instructions:
1. Preheat oven according package instructions.
2. Prepare the cake mix as per package instructions. Divide the mix, putting roughly 1/3rd of the mix in another bowl. Into the smaller amount, add pink food dye and mix in until desired color. Divide the white batter into two greased and parchment bottomed 8-inch cake pans. Drop the pink batter into the white batter in small spoonfuls and then marble the pink into the white using a skewer or butter knife. Bake cakes, cooking until a toothpick comes out clean. Cool.
3. Remove the cakes from the pan, leaving the parchment round on the bottom of one of the cakes, and level off the tops of both cakes. Place the parchment bottomed cake back into the pan and spread the softened ice cream into an even layer. Invert the second cake, so that the bottom is the top of the cake, and place on top. Place in freezer for 4-6 hours, until ice cream is frozen.
4. In a large bowl, beat the butter until light and fluffy. Gradually add the sugar, and then add the cream and vanilla. Beat until completely smooth.
5. Remove the cake from the freezer gently run a knife or spatula around the ice cream and remove to a cake round. On a lazy susan, if you have one, lightly frost the cake with a crumb coat. Place back in the freezer for 15 minutes. Remove from freezer and frost normally. Do not worry if the frosting is not perfect. Place the cake in the freezer while you prepare the drip. Transfer the remaining frosting to a piping bag.
6. In a small bowl, melt the candy melts in 15 second intervals in the microwave until completely smooth. Thin the candy melts with 1 tablespoon vegetable oil. The candy melts need to be thin enough to drip but thick enough to give control over the process. Transfer to a squeeze bottle and test on a plate held sideways, thinning with additional vegetable oil if necessary.
7. Remove the cake from the freezer and slowly pipe the circumference of the cake, stopping and applying extra as to drip down edges. Remove top from bottle and pour the remaining mixture over the top and spread out to edges. While soft, stand animal crackers into top and sprinkle with rainbow sprinkles and 1/2 of the crushed animal crackers. Pipe remaining buttercream frosting around bottom edge and decorate with additional sprinkles and animal cracker crumbs. Keep in freezer until ready to serve.
Title: Kheer (Rice Pudding)
Ingredients:
- 1/3 basmati rice
- 1 1/2 cardamom pods
- 6 caster sugar
- 4 raisins
- 1
- 3
Instructions:
1. soak rice in water for 30 minutes
2. place milk, sugar and cardomom pods in heavy based pan and bring to boil.
3. add rice, lower heat and simmer one hour.
4. add raisins and almonds and bring to a low boil.
5. cook for 50 mins or until it has consistency of porridge.
6. stir frequently to avoid mixture sticking to base of pan.
7. serve warm or cold.
Title: Weight Watchers Dump Berry Cake
Ingredients:
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 9x13 dish with cooking spray.
3. Place frozen fruit in bottom of dish. Sprinkle cake mix over the top, making sure there are no lumps in the cake mix.
4. Slowly pour the soda over the cake mix.
5. Cover with foil and bake for 25 minutes. Uncover, spray with Butter Spray and bake another 25 minutes uncovered.