lumicero/recipes-ing2inst huggingface dataset:
Title: Lickety-Split Cake
Ingredients:
- 1 1/2 unsifted all-purpose flour
- 1 sugar
- 1/4 baking soda
- 1 salt
- 1/2 water
- 1 vinegar
- 1/4 vanilla
- 2
- 1
Instructions:
1. Combine flour, sugar, cocoa, baking soda and salt in large bowl.
2. Add water, oil, vinegar and vanilla; stir with spoon or wire whisk just until batter is smooth and ingredients are well blended.
3. Pour into greased and floured 9-inch layer pan or 8-inch square pan.
4. Bake at 350 for 35-40 minutes or until tester comes out clean.
5. Cool in pan; frost as desired.
Title: White Trash Panini
Ingredients:
- 1 creamy peanut butter
- 2 chunky peanut butter
- 1 1/16 marshmallow cream
- 3 butter
- powdered sugar
Instructions:
1. Heat a panini grill or other griddle to medium heat; use a serrated knife to split the croissant in half lengthwise.
2. Spread one half with peanut butter.
3. Break the chocolate into small squares and lay atop the peanut butter.
4. Spread the Marshmallow fluff on the remaining croissant half (the quantities of the filling ingredients are approximations--let the size of your croissant, and your appetite, be your guide).
5. Press the sandwich together; brush very lightly with melted butter.
6. Press the croissant in the panini grill until it is slightly flattened and crisp and the filling is warm and melted, 4-5 minutes.
7. Remove your croissant from the panini press and let it cool slightly.
8. Sprinkle with powdered sugar; use a serrated knife to cut in half.
9. Eat immediately.
Title: Chocolate Cobbler
Ingredients:
- 1 flour
- 1/2 sugar
- 1 1/2 baking powder
- 1/2 salt
- 2 milk
- 1/2 brown sugar
- 3 hot water
- 1
- 1/4
- 1 1/3
Instructions:
1. In bowl, combine flour, baking powder, salt, sugar and the 2TBS cocoa.
2. Stir in milk and oil until smooth.
3. Pour into a greased 8in square baking pan.
4. Combine brown sugar and the 1/4 cup cocoa.
5. Sprinkle over batter.
6. Pour hot water over the top (do not stir).
7. Bake at 350* for 45 minutes or until cake springs back when touched.
Title: Jenny Craig Low Cal Chocolate Chip-Strawberry Thumbprint Cookies
Ingredients:
- 1 oats
- 1 water
- 1/3 vanilla extract
- 1
- 1/4
Instructions:
1. Preheat oven to 375.
2. Combine cookie mix, oats, water, vanilla extract, and egg white in mixing bowl.
3. Coat cookie sheet with cooking spray
4. drop by 2 level teaspoonfuls 1 inch apart onto cookie sheets
5. Press center of each cookie with thumb, making an indentation;
6. fill with ¼ teaspoon jam.
7. Bake at 375 degrees for 10 minutes or until golden.
Title: Chocolate Zucchini Cake
Ingredients:
- 2 1/2 flour
- 1/2 baking powder
- 2 1/2 baking soda
- 1 1/2 salt
- 1 cinnamon
- 2 vanilla
- 2 eggs
- 3 zucchini
- 3/4 raisins
- 2 milk
- 1 white sugar
- 1/2 brown sugar
- 1
Instructions:
1. Mix dry ingredients in bowl.
2. Beat eggs in another bowl.
3. Add the sugar and vanilla- beat well.
4. Add oil and beat.
5. Add dry ingredients alternately with milk.
6. Stir in raisins and zucchini.
7. Pour batter into greased tube pan.
8. Bake 350 for 1 hours.
9. Serve with caramel sauce or ice cream.
Title: Butternut Squash Cake W/ Brown Sugar Frosting
Ingredients:
- 3 flour
- 2 baking powder
- 3/4 baking soda
- 1 1/2 cinnamon
- 1/2 salt
- 1/2 nutmeg
- 1/4 clove
- 1 butter
- 1 3/4 sugar
- 3 eggs
- 1 1/3 milk
- 1/2 half-and-half cream
- 3/4 pecans
- 1 dark brown sugar
- 1/2 butter
- 1/3 vanilla
- 1 icing sugar
- 1 1/4
Instructions:
1. Set oven to 350 degrees.
2. Grease and flour a 10" tube pan.
3. FOR CAKE: Sift all dry ingredients.
4. Cream butter and sugar; beat in eggs one at a time, beating well after each addition.
5. Add in the pureed squash; mix well.
6. Add dry ingredients to creamed mixture alternately with milk.
7. Pour the batter into prepared pan.
8. Bake for about 1 hour, or until cake tests done.
9. Cool in pan for 45 minutes, remove to rack to finish cooling.
10. FOR FROSTING: Bring brown sugar, butter and cream to a boil.
11. Cook, stirring 2 minutes.
12. Remove from heat, stir in vanilla.
13. Transfer to a mixing bowl; let cool to lukewarm.
14. Beat in icing sugar until of spreading consistancy.
Title: Sherry Baked Pears
Ingredients:
- 1/2 sherry wine
- 1/2 water
- 1/2 brown sugar
- 2 fresh lemon juice
- 3 butter
- 4 fresh pears
Instructions:
1. Heat oven to 350F/180°C.
2. Combine sherry, water, sugar, lemon juice and butter in a small saucepan. Simmer over medium heat about 5 minutes.
3. While sauce is cooking, halve, pare and core pears. Arrange pears in a baking dish. Pour sherry sauce over pears. Cover dish.
4. Bake about 35 to 40 minutes or until pears are tender.
5. Serve warm or chilled, plain or with whipped or sour cream, if desired.
Title: Black Bottom Cherry Creams (Bars)
Ingredients:
- 1/3 butter
- 1/2 sugar
- 2 flour
- 3/4 egg
- 1 maraschino cherry
- 1/2 - 1 coconut
- 2 sweetened condensed milk
- 3/4 butter
- 1/3 milk
- 1 powdered sugar
- 1
- 1/2
Instructions:
1. Melt butter.Add cocoa,sugar,flour and egg;mix well.
2. Spread in greased 9x9 inch pan.Place cherries on.
3. chocolate mixture.
4. Combine coconut and sweetened condensed milk. Spoon over base;spread to cover.Bake at 350 for 30 to 35 minutes.Frost warm.Cool;cut in squares.
5. Chocolate Frosting:.
6. Melt together 1/3 cup semi-sweet chocolate chips,1 Tablespoon butter,and 1 Tablespoon milk. Stir in 1/2 cup powdered sugar;beat until smooth. If necessary,thin with additional milk.
Title: Cherry Pecan Carrot Layer Cake
Ingredients:
- 3/4 butter
- 1 1/2 granulated sugar
- 3 eggs
- 1 fresh mango
- 1/4 canned mango
- 2 mangoes
- 2 carrots
- 2 all-purpose flour
- 2 baking soda
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1 salt
- 1 dried cherries
- 1/3 pecans
- 1/3 dried cherries
- 3/4 butter
- 6 cream cheese
- 1 rum
- 1 vanilla extract
- 1 1/2 confectioners' sugar
- 5
Instructions:
1. Heat oven to 350°F
2. Butter and flour two 9-inch cake pans.
3. In large mixer bowl, cream butter and sugar until light and fluffy.
4. Add eggs, one at time; beat well.
5. Add mangoes and mango juice. Beat until light and fluffy.
6. In another bowl, combine flour and dry ingredients.
7. Add to creamed butter mixture and mix well.
8. Stir in cherries and pecans.
9. Divide batter between the two cake pans.
10. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.
11. Remove cakes from oven; let cool 10 minutes.
12. Loosen edges of cake and invert onto cooling racks. Cool completely.
13. Make Cherry Frosting. In small saucepan, heat cream and cherries over medium heat until cherries are very soft, about 3 minutes.
14. Cool mixture 5 minutes.
15. Stir in vanilla and rum.
16. Cool in refrigerator about 15 minutes.
17. In large mixer bowl, cream butter and cream cheese until light.
18. Beat in cooled cherry mixture.
19. Gradually beat in sugar until creamy.
20. Place one layer of cake on serving plate. Spread with frosting.
21. Top with second cake layer and frost tip and sides of cake.
Title: Gluten Free Brandy Snaps
Ingredients:
- 60 butter
- 1/2 brown sugar
- 2 golden syrup
- 1/4 cornflour
- 1/4 baking powder
- 1/2
- 200
Instructions:
1. Place butter, sugar and golden syrup in a saucepan.
2. Heat until butter has melted.
3. Sift flours and baking powder. Stir into butter mixture and mix well.
4. Place teaspoons of mixture onto baking tray coverd with baking paper or greased greaseproof paper.
5. Bake at 190 deg C for about 8 minutes until firm around the edges.
6. Cool for 2 minutes then roll around handle of wooden spoon or other round handle.
7. Place on wire rack to cool completely before filling with cream.
Title: Black Forest Torte
Ingredients:
- 1 water
- 1 eggs
- 1/4 cherry pie filling
- 2 -3
- 1
- 1/2
Instructions:
1. Preheat the oven to 350 degrees.
2. Prepare and bake cake mix as package directs for two 9 inch round layers.
3. Remove from pans, cool thoroughly.
4. In a saucepan, over medium heat, melt chips and condensed milk, cook until mixture thickens.
5. Cool chocolate mixture for 20 minutes.
6. Combine cherries, cherry sauce, and almond extract.
7. For a layered torte, place one layer on a serving plate.
8. With a sharp knife, remove crust from top layer to within 1/2 inch of edge.
9. Top this layer with half of the chocolate and cherry mixtures.
10. Place other layer over this layer and add the remaining chocolate and cherry mixtures.
Title: Chocolate Hazelnut and Peanut Butter Cupcakes
Ingredients:
- 1 water
- 1 eggs
- 1/3 butter
- 3 powdered sugar
- 1/2 vanilla extract
- 1/4 salt
- 1/4 bittersweet chocolate
- 1/3
- 1 1/4
- 1/2
- 1/8
- 1
- 1/4
- 2
Instructions:
1. For Cupcakes: HEAT oven to 350ºF. Line 24 muffin cups with paper baking cups. Prepare cake mix according to package directions using water, oil and eggs. Beat in peanut butter until smooth. Divide batter evenly into baking cups.
2. BAKE for 24 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to wire rack to cool completely.
3. For Frosting: BEAT shortening, butter and peanut butter in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla and salt. Mix slowly until combined. Beat on high for 3 to 5 minutes until light and fluffy.
4. SPREAD 2 teaspoons hazelnut spread on each cupcake. Place frosting in decorator bag fitted with a star decorating tip (2A). Frost cupcakes by working in a circular motion moving toward center to build up frosting, creating a swirl effect, leaving chocolate exposed. Garnish with peanuts and shaved chocolate.
Title: Ivory "eggshells" With Lemon Cream
Ingredients:
- 9 eggs
- 1 1/2 sugar
- 1 fresh lemon juice
- 2 lemon zest
- 1/2 unsalted butter
- 2 heavy cream
- 6 white chocolate chips
- 2
Instructions:
1. MAKE THE LEMON CREAM:.
2. Combine the eggs, sugar, lemon juice and zest in a heatproof bowl placed over, but not touching, simmering water.
3. Whisk continuously until thickened,8-10 minutes. Whisk in the butter, 1 tablespoon at a time. Transfer to a cool bowl and press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until very cold, at least 2 hours or up to 12 hours.
4. To complete the lemon cream, pour the cream into a chilled bowl and beat with a electric mixer at medium speed until it stars to thicken, just about 1 minute. Increase the speed to high and continue heating for 3-4 minutes or until still peaks form. Remove the plastic wrap from the lemon cream base and fold in 1/3 of the cream to loosen it up. Fold in the remaining cream into the lemon base just until no white streaks remain. Cover and chill until ready to fill the chocolate shells.
5. MAKE THE EGGSHELLS:.
6. Line a baking sheet with parchment or waxed paper. Blow up the balloon until they are approximately 4 inches high and 6 inches in diameter. Know the balloons and rinse under cool water. Dry thoroughly and set aside.
7. Place half (1 bag) of the chocolate morsels in a heatproof bowl over barely simmering water. Heat, stirring occasionally, until melted and smooth.
8. Spray 1 balloon lightly with nonstick spray. Hold the balloon by the knot and dip and roll the balloon in the melted chocolate until it is evenly coated. Hold the balloon upright over the bowl and allow any excess chocolate to drip off. Position the balloon firmly, standing upright, on the lined baking sheet and refrigerate. Repeat with the remaining balloons, melting more chocolate morsels (the second bag) as needed and immediately placing each balloon in the refrigerator. Refrigerate until the coating is very hard, at least 2 hours.
9. To remove the balloons, grasp a know firmly and pierce the balloon with a pin. Hang on to the know and carefully pull the deflating balloon away from the sides of the eggshell. Discard the balloon. Spoon the lemon cream into a large pastry bag fitted with a large, plain tip. Using your fingers, carefully break and pick at the edges of the shell to give it a just-cracked look. Serve immediately or refrigerate for a few hours before serving.
Title: Blackberry and Peach Pie
Ingredients:
- 2 1/2 all-purpose flour
- 2 all-purpose flour
- 1/2 granulated sugar
- 10 salt
- 1/2 unsalted butter
- 4 -7 vegetable shortening
- 3 light brown sugar
- 1/3 - 1/2 granulated sugar
- 1/3 - 1/2 ground cinnamon
- 1 1/2 ground ginger
- 1 1/4 fresh nutmeg
- 1/2 cornstarch
- 2 tapioca
- 1/4 fresh blackberries
- 1 blackberry brandy
- 2 butter
- 2 heavy cream
- 2 -3 turbinado sugar
- 2 -3
Instructions:
1. For the crust:
2. Combine the flour, sugar, salt in the bowl of a food processor and pulse a few times to combine.
3. Scatter the butter and shortening over the top of the flour mixture and pulse until the mixture resembles coarse meal. A.
4. dd the water a few tablespoons at a time and pulse until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface until it just comes together. Form into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
5. Preheat oven to 375°F.
6. For the filling:
7. Combine peaches, sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined.
8. Toss the blackberries with the cassis. Let sit for 10 minutes, then use a slotted spoon to spoon the berries into the peaches, and toss.
9. Divide the dough in half and roll each half out on a lightly floured surface to 13 to 14- inch round. Transfer 1 of the rounds into the bottom of a 9-inch deep-dish pie plate.
10. Spoon the fruit into the crust using a slotted spoon. Add some of the juices that have accumulated in the bowl.
11. Scatter the butter over the top. Roll up remaining dough on rolling pin and unroll atop peach mixture. Trim edges of both crusts to 3/4-inch overhang.
12. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Brush top of the pie with the cream and sprinkle with the turbinado sugar.
13. Place the pie on a baking sheet and bake on the bottom rack of the oven until the crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 20 to 30 minutes, until the bottom crust is brown and the juices bubbling. Cool pie 3 hours.
Title: Apple Meringue Tart
Ingredients:
- 1 water
- 1/2 sugar
- 1/2 cornstarch
- 1 cream of tartar
- 5 salt
- 1/4
- 1/8
- 1
Instructions:
1. Preheat oven to 450*. Fit pie crust firmly into bottom and up side of a 9 inch tart pan with removable bottom. Bake until light golden, 9-11 minutes. Remove from oven. Reduce oven temperature to 350*.
2. Combine water, 2 tablespoons sugar and cornstarch in a small saucepan; mix well. Cook over medium-high heat, stirring constantly, until mixture becomes clear, 2-3 minutes. Remove from heat; set aside.
3. Combine egg whites, cream of tartar and salt in a large bowl. Beat with an electric mixer at medium-high speed until frothy. Add remaining sugar gradually to egg whites; beating until soft peaks form and being careful not to let egg whites become dry, 2-3 minutes. Reduce speed to medium; gradually add cornstarch mixture, one spoonful at a time. Increase speed to high; beat until meringue is smooth and satiny, about 2 minutes.
4. Spoon apple pie filling into baked crust. Spoon meringue into a pastry bag fitted with a large star tip. Pipe meringue on top of pie filling. Bake until meringue is golden, 12-15 minutes. Cool tart completely on a wire rack. Loosen crust from side of pan; remove side. Cut into wedges to serve.
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 3 flour
- 3 granulated sugar
- 1 salt
- 1 baking soda
- 1 ground cinnamon
- 1 1/2 eggs
- 4 vanilla
- 1 carrots
- 1 1/3 carrot
- 3/4 cream cheese
- 8 unsalted butter
- 6 icing sugar
- 3 vanilla
- 1
- 1/2
Instructions:
1. Pre-heat oven to 350.
2. Grease two 9 inch pans, square or round (I made mine into muffins).
3. Mix together flour, sugar, salt, baking soda and cinnamon. Add oil, eggs, and vanilla and beat well with an electric mixer. Fold in pureed carrots and grated carrots.
4. Pour batter into prepared pans and bake for 40 to 50 minutes or until edges have pulled away from sides. Let cool for 3 hours before icing.
5. To make frosting cream together cream cheese and butter with an electric mixer. Slowly add in the icing sugar and beat until smooth. Mix together vanilla and lemon juice and add just enough for the frosting to be of spreading consistency. (I added all of the vanilla and lemon and found this to be too much) Smooth frosting over sides of cake.
6. Makes 2 small or one 2-layer cake.
Title: Sherri's Devil's Food Fudge Cookies
Ingredients:
- 1 eggs
- 1/2 pecans
- 2 walnuts
- 1
- 1/2
Instructions:
1. Combine the cake mix, eggs and oil until well blended.
2. Add chocolate chips and nuts.
3. Use hands (or spoon) to mix/smush/knead it all together.
4. form into balls and bake at 350° for 10-12 min.
5. they'll still look soft, like they're not done enough, but the bottoms will be getting brown.
6. Allow the cookies to cool for one minute on the baking sheet before moving the cookies to a wire rack to finish cooling.
Title: 'Po (Wo)Man's Cobbler
Ingredients:
- 1 sugar
- 1 flour
- 1 milk
- 1/2 butter
- 2 blueberries
Instructions:
1. Mix all ingredients EXCEPT for the fruit and juice into your baking dish.
2. Pour, DO NOT MIX, the fruit and juice into the above mixture.
3. Bake at 375 Degrees for 40-45 minutes to an hour.
Title: Figs Poached in Madeira With Cream Cheese & Ricotta Sauce
Ingredients:
- 12 figs
- 1/4 sugar
- 1 cinnamon
- 1/4 madeira wine
- 1/4 cream cheese
- 1 ricotta cheese
- 4 cinnamon
- sugar
Instructions:
1. In a large saucepan place the figs so that they are all standing upright. Sprinkle the figs with the sugar and the cinnamon. Add enough of the Madeira so that it comes about half way up the sides of the figs. Place the pan, covered, over low heat and poach for 40 minutes. Remove the figs from the pan, then return the pan to the stove and on high heat boil down the liquid in the pan until it has thickened somewhat and is glossy-this should take about 10 minutes or so. Pour the reduced liquid over the figs and store them in a covered flat-bottomed storage container in your refrigerator until they are chilled. Meanwhile prepare the sauce.
2. Sauce: In your food processor blend the cream cheese, Ricotta cheese, tsp cinnamon, and 4 TBS sugar until well-blended. Store this in the refrigerator until ready to use.
3. Final Preparation: Place 3 figs in each serving dish, spoon some of the liquid in which they have been stored over them, then top with some of the cheese mixture.
Title: Snickers Caramel Apple Salad
Ingredients:
- 6 apples
- 6 Cool Whip
- 1 instant vanilla pudding
- 1 butterscotch pudding mix
- 1/2 peanuts
- 1/2
Instructions:
1. Mix cool whip and dry pudding mix together.
2. Chop apples and chilled Snickers.
3. Mix together.
4. Heat caramel sauce a bit in the microwave- just enough to drizzle, not enough to heat up salad.
5. Drizzle caramel sauce over salad and sprinkle peanuts on top.
6. Chill for at least an hour-- Voila!
Title: Caramel Layer Cake With Apple Frosting
Ingredients:
- 2 whole wheat pastry flour
- 1 3/4 all-purpose flour
- 1 baking powder
- 1 1/2 baking soda
- 1 1/2 ground cinnamon
- 1/2 fine salt
- 1 1/2 light brown sugar
- 3/4 canola oil
- 3/4 unsweetened applesauce
- 3/4 vanilla extract
- 2 eggs
- 3 buttermilk
- 1 1/2 confectioners' sugar
- 5 butter
- 1/2 apple cider
- 1/3 ground cinnamon
- 1/2 fine salt
- 1
Instructions:
1. For the cake, preheat oven to 350 degrees. Grease and flour two (9-by-2-inch) round cake pans; set aside. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, dulce de leche and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.
2. Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.
3. For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 2/3 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Decorate with dried apple slices, if you like, then set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.
Title: Maple-Cream Cheese Icing
Ingredients:
- 2 cream cheese
- 1/2 unsalted butter
- 1 1/2 powdered sugar
- 1/2 pure maple syrup
- 1 1/2 vanilla extract
Instructions:
1. In a large bowl, beat cream cheese and butter until smooth.
2. Add powdered sugar, maple syrup and vanilla; beat until smooth.
Title: Mamma Pauline's Tea Cakes
Ingredients:
- 1 butter
- 1 1/2 confectioners' sugar
- 1 egg
- 1 1/2 all-purpose flour
- 1 vanilla flavoring
- 1 baking soda
- 1 cream of tartar
Instructions:
1. Cream butter and sugar until creamy.
2. Add egg and vanilla, beat well.
3. Add flour with soda and cream of tartar.
4. Put into a cookie press using the cheese straw disk.
5. Press out onto cookie sheet.
6. Bake in oven that has been preheated to 350 F.
7. Bake for 10 minutes.
Title: Anne's Shortbread
Ingredients:
- 2 flour
- 1 butter
- 2 cornstarch
- 1/4 baking soda
Instructions:
1. Cream butter add flour, cornstarch and baking soda.
2. Mix with hands until you can form a ball of dough.
3. Wrap dough in wax paper and tin foil.
4. Put in fridge to chill for 1 hour.
5. Take chilled dough and roll individual balls.
6. Place on parchment paper covered cookie sheet.
7. Squish with a fork.
8. Bake at 350 for 30 minutes.
Title: Fruit Pizza
Ingredients:
- 1/2 powdered sugar
- 1 margarine
- 2 flour
- 1 cornstarch
- 2 sugar
- 1/2 lemon juice
- 1 cream cheese
- 8 sugar
- 1/3 vanilla
- 1
Instructions:
1. Toppings-.
2. blueberries, pineapple, strawberries, cantaloupe, cherries, honeydew, kiwi fruit, bananas, or any fruit of your choice-cut into bite-size pieces.
3. Crust-.
4. Combine the powdered sugar, margarine, and flour and press into a 10x14 deep pan or larger size. Bake at 350 degrees F. for 10 minutes.
5. Citrus Topping-.
6. While the crust is baking, combine the pineapple juice, cornstarch, sugar, and lemon juice and cook til thick. Let cool.
7. Sauce-.
8. Beat the cream cheese, sugar, and vanilla together. Pour over the crust while its still warm.
9. Toppings-.
10. Top with your favorite fruits cut into bite-size pieces. Pour the citrus topping over the top of the fruit to keep fruit from browning. Refrigerate!
11. A delicious dessert your family and friends are sure to love!
Title: Artisan Bread Pudding
Ingredients:
- 1/2 milk
- 2 -3 cardamom
- 1 cinnamon
- 1/2
Instructions:
1. Pour the milk over the bread.
2. Top with spices.
3. Microwave for about 1 minute.
Title: Flourless Chocolate Cake
Ingredients:
- 12 butter
- 1/2 eggs
- 3 sugar
- 1/4 water
- 1/4 instant coffee
- 1
Instructions:
1. Preheat oven to 425 degrees.
2. Butter the bottom and sides of a 9 inch glass pie pan.
3. Place a 12 inch square of waxed paper in pie pan.
4. Butter the waxed paper.
5. In a medium sized saucepan, combine the chocolate chips, 1/2 cup butter, sugar, water and instant coffee.
6. Heat over medium heat for 2-3 minutes or until the chocolate and butter are melted, stir constantly.
7. Remove from heat and stir in the well beaten eggs.
8. Stir until mixture is smooth.
9. Pour into the prepared pie pan.
10. Bake for 10 minutes only, the center will not be completely set.
11. Cool, cover loosely, then chill for 6-8 hours.
12. When ready to serve, remove the cake from the refrigerator.
13. Let set for 10 minutes.
14. Invert onto a serving plate.
15. Remove the waxed paper.
16. Top with whipped cream.