lumicero/recipes-ing2inst huggingface dataset:
Title: Snacking Carrot Cake - 3 Point
Ingredients:
- 3/4 unbleached all-purpose flour
- 3/4 whole grain wheat flour
- 3/4 Splenda granular
- 1 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 ginger
- 2 eggs
- 1 plain low-fat yogurt
- 1/2 unsweetened applesauce
- 1/4 vanilla
- 1 carrots
- 1 1/2 raisins
- 1/2
Instructions:
1. In large mixing bowl, combine flours, splenda, baking powder, salt, cinnamon, nutmeg and ginger.
2. Lightly beat eggs, yogurt, applesauce, oil and vanilla.
3. Add carrots and raisins.
4. Mix well.
5. Stir into flour mixture until blended.
6. Spread into 9 inch square lightly greased baking pan.
7. Bake in 350 F oven for 35 to 40 minutes or until toothpick inserted in centre comes out clean.
8. Allow to cool.
9. May be served with topping such as Cool Whip.
Title: Caramel Corn
Ingredients:
- 3/4 unsalted butter
- 1 1/2 light brown sugar
- 1 1/2 water
- 6
Instructions:
1. Pop the popcorn in a covered saucepan (the back of the package will usually tell you how) Melt the butter in a medium saucepan.
2. Add the sugar and water and stir over low heat, until the sugar is dissolved.
3. Place a warmed candy thermometer in the pan and boil over medium high, without stirring, until it reaches 234 degrees F, or the soft ball stage.
4. Immediately pour it over the popcorn and mix well with a wooden spoon.
5. Pour the popcorn onto a cookie sheet fitted with waxed paper, and let cool.
6. Lightly butter your fingertips and break the popcorn up.
7. Serve!
8. You can store it in a ziploc bag or airtight tupperware for about 10 days.
Title: My Favorite Caramel Frosting
Ingredients:
- 3 sugar
- 3/4 milk
- 1 egg
- 1 salt
- 1/2 butter
Instructions:
1. Sprinkle 1/2 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown.The sugar will start to clump, this is normal, just keep stirring.
2. Combine reamaining 2 1/2 cups sugar, milk, beaten egg, and salt, stirring well, stir in the butter. Stir mixture into carmelized sugar, the mixture will lump again, just keep stirring.
3. Cook over medium heat stirring frequently, until a candy thermometer registers at 230F, this takes about 15-20 minutes, but don't rely on the time! Check the thermometer!)Cool mixture 5 minutes.
4. Beat mixture with a WOODEN spoon to almost spreading consistency. The mixture will cool and thicken quickly at this point. Spread on a cooled cake.
Title: Food Processor Pie or Tart Pastry
Ingredients:
- 1 1/3 flour
- 1/2 margarine
- 1 salt
- 1 sugar
- 1/4
Instructions:
1. With chopping blade, put all ingredients except water in bowl of food processor.
2. (Margarine should be cut into small cubes, and put in separately.)
3. Process until mixture is consistency of coarse meal(5-10 seconds).
4. With machine running, pour water steadily and slowly through feed tube. You may not need all the ice water.
5. A ball of dough will form above blade (30-50 seconds).
6. Remove from food processor.
7. Use immediately or chill for later use.
8. Makes two 8-inch pie crusts.
Title: Hot Fruit Casserole
Ingredients:
- 1 pineapple chunks
- 1 queen anne cherries
- 1 butter
- 3/8 brown sugar
- 3/4 cornstarch
- 2 curry powder
- 1/4
Instructions:
1. Drain each piece of fruit on a paper towel.
2. Using a 1 1/2 quart casserole arrange fruit in layers.
3. Cream butter, sugar, cornstarch, and curry powder.
4. Cover each layer with creamed mixture. Cook uncovered about 1 hour.
Title: Fudgy Espresso Brownie Bites
Ingredients:
- 1 hot water
- 1/4 canola oil
- 1/2 eggs
- 2 walnuts
- 18 1/3
- 1
Instructions:
1. Dissolve espresso powder in hot water in a 1-cup glass measuring cup, stirring with a small whisk.
2. Cool slightly. Whisk in oil and eggs until blended.
3. Place brownie mix in a large bowl and break up large lumps with the back of a spoon.
4. Stir in espresso mixture until blended.
5. Stir in chocolate morsels and walnuts.
6. Spoon mixture into 38 greased (1 3/4 inch) miniature muffin cups, filling full.
7. Bake at 375 for 12 to 14 minutes or until tops are shiny and crusty and centers are set.
8. Cool completely in pans on wire racks.
9. Remove from pans using a slight twisting motion.
Title: Prune and Chocolate Tiramisu
Ingredients:
- 12 prunes
- 1/4 sugar
- 1/3 sugar
- 1/4 mascarpone cheese
- 2 heavy cream
- 1 1/2 amaretto liqueur
- 1 1/2 brandy
- 3/4 bittersweet chocolate
- 3/4 ladyfingers
- 6
- 12
Instructions:
1. Prune filling - Combine the prunes with one-fourth cup sugar and 1 1/4 cups water in a saucepan. Bring to a simmer over medium-high heat. Reduce the heat to a gentle simmer and cook for 10 minutes. Remove from the heat and allow the prunes to cool in the liquid. Add the almond extract when cooled. Purée the mixture. Set aside.
2. Mascarpone cream - Whip the mascarpone with the heavy cream just until the mixture begins to hold its shape. Add the remaining one-third cup sugar and whip until soft and creamy, but not stiff, about 2 minutes. Set aside.
3. Mix together the espresso, amaretto and brandy, then set aside.
4. Spread one-third of the mascarpone cream in the bottom of a 2-quart rectangular baking dish. Sprinkle one-third of the grated chocolate evenly over the cream.
5. Dunk each ladyfinger in the espresso mixture, making sure they're submerged long enough to be thoroughly saturated. (Tear into one to make sure.) Create the first layer of the well-soaked ladyfingers, placing them snugly against one another.
6. Spoon the prune filling over the ladyfingers and spread evenly. Use it all.
7. Spread half of the remaining mascarpone cream over the prune filling and sprinkle with half of the remaining ground chocolate.
8. Lay another layer of soaked ladyfingers, as above. If you run low on the espresso mixture, add more espresso to soak the ladyfingers.
9. Cover the ladyfingers with the remaining mascarpone cream, then lightly sprinkle evenly with the remaining ground chocolate. Cover with plastic wrap and refrigerate for at least 8 hours or overnight before serving.
Title: Delicious Strawberry Cake and Strawberry Cream Cheese Frosting
Ingredients:
- 1 strawberry gelatin
- 1 eggs
- 1 water
- 4 butter
- 1/2 cream cheese
- 1/4 confectioners' sugar
- 1/4
- 1
- 1/2
- 7
Instructions:
1. Preheat Oven to 350'.
2. Lightly grease 2 round 9 inch cake pans and lightly flour insides.
3. In a large mixing bowl, combine cake mix and strawberry gelatin.
4. Add strawberries, eggs,oil, and water.
5. Using a electric hand mixer ( or a Kitchen Aid Mixer) beat on medium speed until smooth.
6. Pour into greased prepared pans and bake in oven for 20 minutes or until a tooth pick inserted in center comes out clean.
7. Let cool in pans for 10 minutes.
8. Remove from pans and let cool completely on a wire rack.
9. When the cakes are cooling prepare the Strawberry Cream Cheese Frosting.
10. In another large mixing bowl using a electric hand mixer (or Kitchen Aid Mixer), beat together butter and cream cheese on medium speed until creamy.
11. Add in 1/4c. strawberry puree, reserving the remaining for another use.
12. Add in the strawberry extract.
13. Slowly add in the confectioners sugar and beat until smooth.
14. When the cake rounds have cooled spread the strawberry frosting in between layers and on top and sides of cake.
15. Garnish with sliced fresh strawberries, if desired.
16. Note: For pinker frosting add 2 to 3 drops of red food coloring to the frosting.
Title: Apricot Almond Upside-Down Cake
Ingredients:
- 1/3 light brown sugar
- 8 apricots
- 2/3 all-purpose flour
- 2 baking powder
- 1 salt
- 9 unsalted butter
- 1/3 granulated sugar
- 6 almond paste
- 3 extra-large eggs
- 1 orange, zest of
- 1 vanilla
- 1/4
Instructions:
1. Preheat oven to 325 degrees. Butter the bottom and sides of a 9-inch diameter, 2-inch deep round cake pan and line the bottom with parchment paper. Scatter the brown sugar evenly over the bottom of the pan, patting it into a thin layer. Arrange the apricot halves cut-side down on the brown sugar.
2. Sift together the flour, baking powder and salt.
3. Using an electric mixer, cream the butter and sugar. Add the almond paste a little at a time, beating until creamy. Add the eggs one at a time, beating well after each addition. Beat in the orange zest, vanilla and almond extract. On low speed, add the dry ingredients, mixing just until blended.
4. Pour the thick batter over the apricots, spreading it evenly. Bake until the top is golden brown and firm to the touch and the cake begins to pull away from the sides of the pan, 45 to 55 minutes.
5. Let cool on a rack for 30 minutes, then invert onto a serving platter. Serve warm or at room temperature, with whipped cream if desired.
Title: Banana Freeze
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 1/4 bananas
- 2
Instructions:
1. Prepare pudding according to pkg directions.
2. Stir in extract.
3. Cover surface of pudding with waxed paper and cool to room temperature.
4. Fold in bananas and egg whites.
5. Spoon into 10 paper bake cups in muffin pans and freeze until firm.
6. Let stand at room temp 30 minutes before serving.
Title: Sweet Potato Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 4 flour
- 2 1/2 baking powder
- 3 salt
- 1/4 ground cinnamon
- 1 ground nutmeg
- 1 water
- 1/3 sweet potatoes
- 1 1/2 vanilla extract
- 1 evaporated milk
- 1 sugar
- 1 margarine
- 1 vanilla extract
- 3 flaked coconut
- 1/2 - 1
- 1
- 1 1/3
Instructions:
1. CAKE-------------------.
2. Combine cooking oil and sugar and beat until smooth.
3. Add egg yolks one at a time.
4. Sift dry ingredients and add to first mixture alternately with water, beating well after each addition.
5. Stir in potatoes, nuts and vanilla extract.
6. Fold stiffly beaten egg whites into mixture.
7. Pour batter into 3 greased and floured 8-inch cake pans.
8. Bake for 25 to 30 minutes at 350 degrees F.
9. Cool and frost.
10. FILLING-----------------------.
11. Combine milk, sugar, egg yolks, margarine, and vanilla extract in a saucepan.
12. Cook over medium heat about 12 minutes, stirring constantly until mixture thickens.
13. Remove from heat and add coconut.
14. Beat until cool and of a spreading consistency.
Title: Dream Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 instant vanilla pudding
- 1 1/3 Cool Whip
- 1 walnuts
- 1
- 4 -6
Instructions:
1. Bake cake mix according to directions, using a 9 x 13" glass pan.
2. Cool completely.
3. Prepare pudding mix according to directions.
4. With a large fork, prick the top of the cake all over the surface, going all the way to the bottom.
5. Spread the pineapple and juice all over the top and allow to seep inches.
6. Spread the prepared instant pudding on top of the pineapple.
7. Spread the cool whip completely over the top, and sprinkle with crushed nuts.
8. Refrigerate until ready to serve.
Title: Lemon Meringue Pie
Ingredients:
- 1 1/2 sugar
- 3 cornstarch
- 3 all-purpose flour
- 1 salt
- 1 1/2 hot water
- 3 lemon, rind of
- 1/2 butter
- 2 margarine
- 1/3 lemon juice
- 1 lemon juice
- 3 sugar
- 1
- 6
Instructions:
1. Combine first 4 ingredients; Blend in water.
2. Bring to boiling over high heat;stirring constantly.
3. Reduce heat to medium;cook and stir 8 minutes more.
4. Remove from heat.
5. Stir small amount hot mixture into egg yolks;Return to hot mixture.
6. Bring to a boil over high heat,stirring constantly.
7. Reduce heat to low;cook and stir 4 minutes longer.
8. Remove from heat.
9. Add lemon peel and butter.
10. Stir in 1/3 cup lemon juice.
11. Cover entire surface with clear plastic wrap;cool 10 minutes.
12. Pour into cooled pastry.
13. COOL.
14. Beat egg whites with 1 teaspoon lemon juice till soft peaks form.
15. Gradually add 6 Tablespoons sugar,beating till stiff peaks form and sugar is dissolved.
16. Spread over filling,sealing to edges of pastry.
17. Bake at 350 12 to 15 minutes.
18. Cool.
Title: Chocolate Peanut Cookies
Ingredients:
- 125 butter
- 1 vanilla essence
- 1/2 caster sugar
- 1 egg
- 1 1/4 self raising flour
- 2
- 3/4
- 1
Instructions:
1. Beat buttter, essence, sugar and egg in a bowl until smooth.
2. Stir in sifted flour and cocoa, then chopped nuts.
3. Roll rounded teaspoons of mixture into balls, roll in extra nuts, place on greased trays, allowing about 5 cm between biscuits flatten slightly.
4. Bake in moderate oven for about 15 minutes or until firm.
5. Lift onto wire rack to cool.
Title: Choc Raisin and Popcorn Bars
Ingredients:
- 1/2 brown sugar
- 1/3 light corn syrup
- 1 cinnamon
- 125 butter
- 8 salted peanuts
- 1/2
- 3/4
Instructions:
1. Combine sugar,syrup, cinnamon and butter in large pot.
2. Stir over medium heat till butter melts.
3. Simmer w/out boiling for 5 minutes till slightly thickened.
4. Cool slightly.
5. In a large bowl combine cooled popcorn, peanuts and choc covered raisins.
6. Pour over syrup and mix well.
7. Press into a greased lined 18 x 28 cm lamington tin.
8. Allow to set then cut into bars.
9. Drizzle with melted chocolate if so desired.
Title: Raspberries Jubilee Sundaes
Ingredients:
- 12 frozen raspberries
- 1/2 sugar
- 3 Grand Marnier
- 3 cognac
- 1 1/2 vanilla ice cream
Instructions:
1. Stir raspberries with their juices and sugar in heavy medium saucepan over medium-low heat until sugar dissolves, about 3 minutes.
2. Mix in Grand Marnier and Cognac; remove from heat.
3. Scoop ice cream into stemmed glasses.
4. Spoon sauce over.
5. Garnish with whipped cream and serve with cookies.
Title: Cookie Bars
Ingredients:
- 1 1/2 sugar
- 3 margarine
- 1/2 butter
- 1 walnuts
- 6 flaked coconut
- 1 1/3 sweetened condensed milk
- 1
Instructions:
1. Measure KELLOGG'S Corn Flake Crumbs, sugar and margarine into 13 x 9 x 2-inch baking pan. Mix thoroughly. With back of spoon, press mixture evenly and firmly in bottom of pan to form crust.
2. Sprinkle walnuts, chocolate morsels and coconut evenly over crust. Pour sweetened condensed milk evenly over top.
3. Bake at 350° F about 25 minutes or until lightly browned around edges. Cool completely before cutting into bars. Store in airtight container in refrigerator.
4. Note
5. MICROWAVE DIRECTIONS:.
6. Microwave margarine in 12 x 7 1/2 x 2-inch glass baking dish on HIGH until melted. Add KELLOGG'S CORN FLAKES Crumbs and sugar. Mix thoroughly. Press lightly in bottom of dish to form crust.
7. Sprinkle walnuts, chocolate chips, and coconut evenly over KELLOGG'S CORN FLAKE Crumbs crust. Pour sweetened condensed milk evenly over top.
8. Microwave on HIGH about 7 minutes or until lightly browned around edges. Cool completely before cutting into bars.
Title: Pumpkin Creme Caramel
Ingredients:
- 1/4 water
- 1 1/4 sugar
- 1 coconut milk
- 3/4 heavy cream
- 1 solid-pack pumpkin
- 6 eggs
- 2 coconut
- 2 dark rum
- 1/8 vanilla extract
- 1 salt
- 1/4 golden brown sugar
- nutmeg
Instructions:
1. Preheat oven to 350 degrees.
2. Spread coconut on baking sheet. Sprinkle brown sugar over coconut and gently mix together. Bake until golden, stirring occasionally, about 10 minutes. Set aside to cool leaving oven on.
3. In a 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium-high heat, stirring to dissolve sugar. Continue to cook, without stirring, 5-10 minutes or until caramel is amber in color (this may take a little longer than 10 minutes). Pour hot caramel into a 9-in.-round, 2-in.-deep ceramic or metal pan, swirling to evenly coat bottom of pan.
4. In a 2-quart saucepan, heat coconut milk, heavy cream, and remaining 1/2 cup sugar just to boiling on medium-high heat, stirring to dissolve sugar.
5. In large bowl with wire whisk, mix pumpkin, eggs, rum (if using), vanilla extract and salt until blended.
6. Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour pumpkin mixture through a sieve into an 8-cup glass measuring cup, then into the caramel coated pan. Place pan in a roasting pan; place on oven rack. Pour boiling water into roasting pan to come three-quarters of the way up the side of the 9-inch pan. Bake 45-55 minutes (if using a metal pan check after 35 minutes) or until knife inserted 1 inch from edge of pan comes out clean (center will still jiggle a bit).
7. Carefully remove pan from water. Allow creme caramel to cool 1 hour in pan on a wire rack. Cover and refrigerate creme caramel overnight or up to 2 days. To un-mold, run a small spatula around side of pan; invert creme caramel onto serving plate, allowing caramel to drip down from pan (some caramel may remain in pan).
8. Garnish with freshly whipped cream, cooled coconut/sugar mixture and freshly grated nutmeg. Cut into 12 portions and serve.
Title: Cream Puffs
Ingredients:
- 1/2 shortening
- 1/8 salt
- 1 boiling water
- 1 flour
- 3 eggs
- 2 milk
- 1 sugar
- 1/4 cornstarch
- 4 vanilla
- 1/2
Instructions:
1. Add shortening and salt to boiling water, stir over medium heat until mixture boils again.
2. Lower heat add flour all at once and stir vigorously until mixture leaves the sides of the pan.
3. Remove from heat add 1 egg at a time beating in vigorously after each addition.
4. Drop by tablespoonful onto ungreased baking pan.
5. Bake 450'degrees F for 20 minutes reduce temperature to 350' degrees F.
6. bake about 20 minutes longer.
7. Remove and place on rack to cool.
8. PASTRY CREAM: Place all ingredients in a saucepan.
9. Over medium high beat, bring to a boil stirring constantly until thick.
10. Allow to cool completely.
11. stirring often to keep skin from forming.
12. Cut top off cream puff and fill and refrigerate.
Title: Lemon Coconut Layer Cake
Ingredients:
- 1 all-purpose flour
- 1 salt
- 8 eggs
- 1 3/4 granulated sugar
- 1 lemons
- 2 cornstarch
- 1 butter
- 1/2 unsalted butter
- 2 confectioners' sugar
- 6 lemon, rind of
- 1/2 fresh lemon juice
- 1
- 6 -8
- 1
Instructions:
1. Preheat oven to 350°F Line three 8 inch round cake pans with waxed paper and grease them. In a bowl, sift together the flour and salt, set aside.
2. Place 6 of the eggs in a large heatproof bowl set over hot water. With an electric mixer. beat until frothy.Gradually beat in 3/4 cup sugar until mixture doubles in volume and is thick enough to leave a ribbon trail when beaters are lifted, usually about 10 minutes.
3. Remove the bowl from the hot water. fold in the orange rind, half the grated lemon rind and 1 tablespoon of the lemon juice, until blended. fold in coconut.
4. Sift the flour mixture in three bathches, folding in thoroughly after each addition.
5. Divide the mixture between the prepared pans.
6. Bake until cakes pull away from sides of pans, 25-30 minutes, then unmold and transfer to cooling rack.
7. In a bowl, blend the cornstarch with a little cold water to dissolve. Whisk in the reamining eggs until just blended. Set aside.
8. In a saucepan, combine the remaining lemon rind and juice, the remaining sugar, butter and 1 cup of water.
9. Over medium heat , bring the mixture to a boil. Whisk in the eggs and cornstarch, and return to a boil. Whisk constantly until thick, about 5 minutes. Remove from the heat. Cover with waxed paper to prevent a skin from forming and set aside.
10. For the frosting, cream the butter and confectioner sugar until smoth. Stir in the lemon rind and enough lemon juice to obtain a thick, spreadable consistency.
11. Sandwich the three cake layers with the lemon custard mixture. Spread the frosting over the top and sides.Cover the cake with the coconut, pressing in gently.
Title: Roasted Rhubarb Confit With Caramel Sauce
Ingredients:
- 4 rhubarb
- 1/4 white sugar
- 1/4 corn syrup
- 1/4 brown sugar
- 1/4
Instructions:
1. Preheat oven to 350.
2. Cut rhubarb into 1" slices.
3. Butter an oven-proof dish. Toss rhubarb with white sugar and place in baking dish in a single layer. Roast rhubarb for 20 to 25 minutes or until tender.
4. Combine syrup, brown sugar and orange juice in a small pot. Bring to boil over medium heat and simmer for 10 minutes or until mixture thickens.
5. Remove from heat, cool a little and pour over rhubarb and toss gently to combine. Serve warm in glass dishes with ice cream or over slices of pound cake. Serves 4.
Title: Jelled Strawberry Topping for Cheesecake
Ingredients:
- 1 sugar
- 1 cornstarch
- 3 water
- 1 1/2 strawberry gelatin
- 1 strawberry
- 1
Instructions:
1. Rinse strawberries under cool water and let drain on paper towels, with paper towels over top of them also.
2. In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear.
3. Add strawberry gelatin and stir to dissolve. Set aside to cool down.
4. Meanwhile, cut tops off the strawberries and place cut side down onto cheesecake THAT IS STILL IN THE SPRINGFORM PAN. Start in center and spiral out to edges. (Note: If you have a store bought cheesecake, you can carefully wrap parchment paper then plastic wrap around it to create a 'wall' above the cheesecake to hold the gel in til firmed up).
5. When gelatin has cooled to almost room temperature, gently pour it over the strawberries, being sure to cover the entire top of strawberries and cake. Place in the fridge for a minimum of 4 hours.
6. Loosen cake with a knife between the cake and the pan. unlock the pan (or carefully peel off the plastic wrap and parchment paper).
Title: Deeply Chocolate Pound Cake
Ingredients:
- 1/2 butter
- 1/2 margarine
- 3 shortening
- 5 sugar
- 3 eggs
- 1 all-purpose flour
- 1 salt
- 2/3 baking powder
- 1 1/2 evaporated milk
- 1 vanilla extract
- 1/2 butter
- 1/2 margarine
- 1 confectioners' sugar
- 1 vanilla extract
- evaporated milk
Instructions:
1. Preheat the oven to 325 degrees.
2. In a large mixing bowl, cream the butter, shortening, and sugar together until the mixture is very smooth and pale in color.
3. Add the eggs, one at a time, beating well after each addition.
4. In another large mixing bowl, sift together the remaining dry ingredients.
5. Add the dry ingredients alternately to the butter mixture with the milk, beating well after each addition.
6. Add the vanilla extract and beat well.
7. Pour the batter into a greased and floured Bundt or tube pan and bake for 75-80 minutes.
8. Cool the cake completely before frosting.
9. Frosting: In a medium bowl, cream the butter or margarine until smooth.
10. Add the cocoa and vanilla extract and blend well.
11. Add the confectioner's sugar slowly, alternating with small amounts of evaporated milk until the frosting is the desired consistency.
Title: Tart Rhubarb Crisp
Ingredients:
- 2 rhubarb
- 1 sugar
- 1/4 flour
- 1/2 flour
- 1/2 butter
- 1/2 sugar
- 1 oatmeal
- 1/2 cinnamon
Instructions:
1. Preheat oven to 400°F.
2. Slice rhubarb into 3/4 inch chunks.
3. Place in a 13x9-inch baking dish, add sugar and flour.
4. In a processor mix flour and butter cut into pieces until small pea size clumps appear add sugar, oatmeal, cinnamon; pulse to combine.
5. Sprinkle over rhubarb.
6. Bake 35 minutes.
Title: Cake-Mix Fresh Fruit Pizza
Ingredients:
- 1 egg
- 1 butter
- 1/2 margarine
- 4 cream cheese
- 1 confectioners' sugar
- 4 Cool Whip Topping
Instructions:
1. Mix cake mix, egg and margarine together and spread on greased and wax papered large pizza pan.
2. Bake 15 minutes at 350 degrees.
3. Cool.
4. Mix cream cheese, confectioners sugar and Cool Whip together and spread over crust.
5. Arrange fruit as desired on top.
Title: Double-Deck Chocolate Custards
Ingredients:
- 2 sugar
- 3 vanilla
- 6 bittersweet chocolate
- 4
- 1
- 3
Instructions:
1. In a heavy small saucepan, combine 1 cup of the whipping cream, the milk chocolate, and 3 tablespoons of the sugar.
2. Cook and stir over medium heat about 5 minutes or until mixture comes to a full boil and thickens (If chocolate flecks remain, use a wire whisk to beat mixture until smooth).
3. In a medium bowl, beat 2 of the egg yolks with a wire whisk.
4. Gradually stir all of the hot mixture into the beaten egg yolks; stir in 1/2 teaspoon of the vanilla. If using glass serving containers, cool slightly.
5. Divide chocolate mixture evenly among 8 small glasses, dishes, pot de cr�me cups, or ramekins.
6. Cover and refrigerate for 2 hours.*
7. Make the second layer of dessert using the same method with the remaining 1 cup whipping cream, the dark chocolate, the remaining 3 tablespoons sugar, the remaining 2 egg yolks, and the remaining 1/2 teaspoon vanilla.
8. Divide dark chocolate mixture among chilled glasses.
9. Cover and refrigerate about 4 hours or until firm.
10. NOTE:.
11. To have the darker layer on the bottom, make the layer from Step 3 first and follow with the layer in steps 1 and 2.