lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Dessert Pizza
Ingredients:
- 4 butter
- 1/4 confectioners' sugar
- 1 self-rising flour
- 8 cream cheese
- 1 sweetened condensed milk
- 1/3 lemon juice
- 1 vanilla
- 2 frozen strawberries
- 4 cornstarch
Instructions:
1. CRUST.
2. Melt butter, mix with confectioners sugar.
3. Add flour, mix well.
4. Pat out in pizza pan.
5. Bake at 350 for about 15 minutes, until lightly browned.
6. FILLING.
7. Beat cream cheese and condensed milk together.
8. Add lemon juice and vanilla.
9. Pour over cooked crust.
10. TOPPING.
11. Combine frozen strawberries and cornstarch in medium saucepan (or fresh, mashed, sugared strawberries, 2 tablespoons water and cornstarch).
12. Cook over medium heat, stirring, until thickened (about 5 minutes).
13. Cool and spread over cream cheese filling.
14. Refrigerate at least 4 hours.
Title: Rolled Honey Carrot Cookies
Ingredients:
- 1 egg
- 1/2 canola oil
- 1 cinnamon
- 6 -8 carrots
- 4 whole wheat flour
- 4 baking powder
- honey
Instructions:
1. Combine honey, egg, oil, cinnamon and carrots in a large bowl.
2. Combine flour and baking powder; add to carrot mixture.
3. Mix together.
4. Dough will be stiff.
5. Chill at least 1 hour before rolling dough to 1/8- 1/4 inch thick and cutting out your favorite shapes with floured cookie cutters or knives.
6. Bake at 325 degrees for 8 to 10 minutes or until the bottoms are lightly browned.
7. Cool on rack before storing.
Title: Almond and Chocolate Flourless Cake
Ingredients:
- 2 unsalted butter
- 3 sugar
- 1/2 sugar
- 2 bittersweet chocolate
- 3/4 reduced-fat sour cream
- 3 vanilla extract
- 1/2 salt
- 2
- 1
- 1/4
- 5
- 1/4
- 1
Instructions:
1. Preheat the oven to 350 degrees F. Generously coat a 9" springform pan with 2 teaspoons of the butter and dust with 1 tablespoon of the cocoa (don't tap out the excess cocoa; leave it in the pan.).
2. In a food processor, combine the blanched almonds with 2 tablespoons of the sugar. Process until finely ground.
3. In the top of a double boiler over barely simmering water, melt the chocolate and the remaining 4 teaspoons butter, stirring occasionally, until smooth. Remove from the heat. Place the chocolate mixture in a large bowl. Add the almond mixture, sour cream, egg yolks, vanilla extract, almond extract (if using), 1/2 cup of the remaining sugar, and the remaining 2 tablespoons cocoa. Stir until well-blended.
4. In a large bowl, with an electric mixer on high speed, beat the egg whites and salt until frothy. Gradually add the remaining 1/4 cup sugar, beating until stiff glossy peaks form.
5. Stir one-quarter of the beaten whites into the chocolate mixture to lighten it. Gently fold in the remaining whites until no white streaks remain. Place in the prepared pan. Gently smooth the top.
6. Bake for 30 minutes, or until the cake has risen, is dry on the top, and a wooden pick inserted in the center comes out with a few moist crumbs.
7. Place in the pan on a rack and cool until warm. The cake will fall dramatically. Loosen the edges of the cake with a knife and remove the pan sides. Sprinkle with the toasted almonds, if using.
Title: Microwave Rocky Road Bark
Ingredients:
- 8 chocolate
- 2 white chocolate bark
- 2 small marshmallows
- 1 chocolate chips
Instructions:
1. Use ONLY a glass container.
2. Spray wooden spoon with PAM.
3. Measure out all ingredients so you can move quickly.
4. Line Large Cookie Sheet with Foil.
5. Microwave Bark for 3 minutes. Remove and Stir Well.
6. QUICKLY add chips, mix and cook 1 additional minute. Remove.
7. QUICKLY stir until melted. Don't let cool.
8. QUICKLY add nuts and stir well.
9. QUICKLY add marshmellows, mix well with wooden spoon that has been sprayed with PAM.
10. Pour out candy on cookie sheet spreading QUICKLY to all edges of pan. Flatten out as much as possible and let it cool.
11. Break up into pieces.
12. TIP: You can vary all chocolate and chips. Can be frozen.
Title: Bittersweet Flourless Chocolate Cake
Ingredients:
- 1 unsalted butter
- 1 bittersweet chocolate
- 1 brewed coffee
- 8 sugar
- 1 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter the sides and bottom of a 10-inch springform pan and set aside.
3. In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
4. In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
5. Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
Title: Easy Cinnamon-Sugar Cookies
Ingredients:
- 1 sugar
- 1 butter
- 1 egg
- 2 1/4 all-purpose flour
- 3 cinnamon
- 2 sugar
Instructions:
1. Preheat oven to 350 degrees. Grease cookie sheets.
2. In a large bowl, combine sugar and butter. Beat until light and fluffy.
3. Add egg and blend well.
4. Gradually stir in flour and 1 teaspoon of the cinnamon. Mix until blended.
5. Cover with plastic wrap and refrigerate 1 hour for easier handling.
6. In a small bowl, combine 2 Tablespoons of sugar and remaining 2 teaspoons of cinnamon. Mix well.
7. Shape dough into 1 1/2-inch balls. Roll the balls in the cinnamon-sugar mixture. Place two inches apart on greased cookie sheets. With the bottom of a glass, flatten to 1/4-inch thickness.
8. Bake at 350 degrees for 11-15 minutes or until firm to the touch. Immediately remove from cookie sheets and place on wire rack to cool.
Title: Crock Pot Cinnamon Applesauce
Ingredients:
- 10 apples
- 1/2 water
- 1 cinnamon
- 1/2 nutmeg
- 1 sugar
Instructions:
1. Place all ingredients into a crock pot.
2. Cover and cook on low 8-10 hours.
Title: Alphabet Cookies
Ingredients:
- 180 all-purpose flour
- 125 icing sugar
- 1/4 baking powder
- 80 butter
- 1 egg
- 1/4 vanilla essence
Instructions:
1. Combine flour,baking powder and sugar.
2. Cut in butter till mixture resembles breadcrumbs.(You can do this in food processor).
3. Add vanilla and egg.Work to a dough and shape a ball.
4. Wrap in plastic wrap and put in the refrigerator for 15 minutes to get hard enough to roll.
5. Then make small balls of dough.
6. Roll into thin cylinders, make letters of the alphabet, twisting the dough and trimming it as necessary.
7. Arrange on a greased cookie sheet,leaving a little space between them.
8. Bake at 180 C for about 10 - 12 minutes.
9. Remove them from the oven as soon as the edges of cookies turn golden.
10. Leave on the cookie sheet for 2-3 minutes to cool a bit,then delicately detatch them from the sheet.
11. Leave to cool on a wire-rack.
12. Topping:.
13. =======.
14. Drizzle melted chocolate / chocolate sauce OR spread lemon icing on the top of the cookies OR dip the top in melted chocolate.
15. Sprinkle desicated coconut / chopped nuts.
16. Leave to set.
Title: Coconut Almond Cake
Ingredients:
- 1 almond paste
- 1 sugar
- 1/2 butter
- 6 eggs
- 1/2 flour
- 1 1/2 baking powder
- 1/2 salt
- 1/4 flaked coconut
- 1 coconut milk
- 1/2 heavy cream
- 1 1/4 confectioners' sugar
- 1/4 flaked coconut
- 1/2
Instructions:
1. preheat oven to 325.
2. grease and flour a 9" springform pan.
3. beat almond paste and sugar on low speed until crumbly.
4. add butter, beat on high until mixed.
5. add eggs 1 at a time, beating after each addition.
6. add coconut extract, beat for 3 minutes.
7. mix flour, baking powder, salt and coconut in a small bowl.
8. add to almond paste mixture.
9. add coconut milk, mixing everything together.
10. pour into springform pan, bake for 45-50 minutes until toothpick inserted in center comes out clean.
11. cool on a wire rack for 10 minutes, unmold, cool completely.
12. for frosting, beat cream until frothy. add sugar and beat until it forms firm peaks.
13. frost the cake and garnish with coconut.
14. you can also split the cake in half to form 2 layers and frost the center, then return layer and frost the top and sides.
Title: Fig & Apple Tart
Ingredients:
- 5 figs
- 2 granny smith apples
- 120 sugar
- 2 butter
- 150 plain flour
- 65 butter
- 5 water
Instructions:
1. Place the flour on a clean workbench in a pile.
2. Make a well in the centre.
3. Melt the butter and combine with the water.
4. Pour the butter/water into the well and whisk in the flour a bit at a time with a fork or butter knife, until all the flour is combined.
5. Knead into a pastry dough and allow to rest for 1 hour.
6. In a round pie dish, place some butter, then sprinkle with some of the sugar.
7. Thickly slice the figs and apples. Layer the figs, cut side down, in the pie plate.
8. Sprinkle with half the remaining sugar.
9. Layer the apple over that, and sprinkle with the remaining sugar.
10. Roll the pastry out into a rough circle about the size of your pie dish (or slightly bigger). Lay over the fruit, pressing in on the edges.
11. Bake at 240C for 30 minutes.
12. Cool slightly out of the oven, then turn onto a plate (or other heat resistant flat dish), and grill for 10 minutes or until the sugar caramelises.
13. Serve with cream or ice-cream.
Title: Butter Frosting
Ingredients:
- 3/4 butter
- 9 powdered sugar
- 1/4 milk
- 2 vanilla
- milk
Instructions:
1. In a very large mixing bowl beat butter until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup of milk and the vanilla.
2. Gradually beat in remaining powdered sugar. Beat in enough additional milk to reach spreading consistency. This frosts the tops and sides of two 8 or 9 inch cake layers.
Title: Pecan Tassies
Ingredients:
- 1 margarine
- 6 light cream cheese
- 2 flour
- 1 light brown sugar
- 3 eggs
- 3 unsalted butter
- 1 salt
- 1/4 vanilla
- 1/2 pecans
- 1/2 golden raisin
Instructions:
1. Combine margarine and cream cheese with a fork until smooth.
2. Add flour in four additions; work in to make very smooth dough.
3. Chill.
4. Shape into 1 1/4-inch balls;
5. Press into small muffin or tart cups to make shells.
6. Filling:
7. Slowly beat lite brown sugar into eggs.
8. Mix in butter, salt, and vanilla.
9. Put about 6 raisins and 1/2 teaspoon chopped pecans in each shell; add filling, not quite full.
10. Top with a few nuts.
11. Bake 25 minutes at 350°, until set.
12. Make ahead of time.
13. Put wax paper between layers to store.
14. Makes about 48 cookies.
Title: Chocolate-Candy Cane Cookies
Ingredients:
- 1 cream cheese
- 3/4 butter
- 1 sugar
- 2 vanilla
- 1 flour
- 1/2 baking soda
- 4 white chocolate
- 6
- 12
Instructions:
1. Preheat oven to 350°F Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semisweet chocolate.
2. Shape Tablespoons of dough into 52 balls. Roll each into 3-inch long rope, Place, 2-inches apart on baking sheets, bending top of each slightly to resemble a candy cane.
3. Bake 10-12 minutes or until lightly browned; cool 5 minutes on baking sheets. Transfer to wire racks; cool completely.
4. Microwave white chocolate as directed on package. Drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.
5. NOTE: A minute or two can make the difference between perfectly baked cookies and over-baked cookies. Since oven temperatures can vary, check cookies at the lowest bake time and remove from the oven when tops are lightly browned and centers are just set.
Title: Judy's Strawberry Trifle
Ingredients:
- 1 vanilla pudding mix
- 1 frozen strawberries
- 8
- 1
Instructions:
1. Bake cake mix according to directions in layer pans.
2. Cube one of the layers when cooled.
3. Place layer of cake cubes at bottom of 3 quart dish, then layer of pudding, then strawberries, including juice. Place another layer of cake cubes, pudding, strawberries, then whipped cream. More cubes, pudding, strawberries, then top with rest of whipped cream.
4. If you have to use part of the other layer tis ok. lol.
5. I pretty much guessed at the amounts. Make sure you use enough strawberries to make it moist but not soggy.
6. Let it chill for a few hours before serving.
Title: Whole Wheat Gingerbread Cookies
Ingredients:
- 1 unsalted butter
- 1 molasses
- 1/4 egg
- 1 vanilla extract
- 1 sea salt
- 1/2 whole wheat flour
- 1 1/2 all-purpose white flour
- 1 1/2 ground ginger
- 2 ground cinnamon
- 2 baking soda
- 2
Instructions:
1. In a large bowl, beat together butter and sugar until light and fluffy. Beat in molasses, egg, vanilla, and salt until combined.
2. In a separate bowl, whisk together dry ingredients; add to wet ingredients and mix until well blended and dough forms. Cover with plastic wrap and refrigerate for at least 1 hour before handling. If chilled overnight, allow the dough to warm up slightly or it may crack when it is rolled out.
3. Preheat oven to 350F (175C.) Line two baking trays with parchment paper, set aside. Divide dough into 4 pieces; roll out one at a time keeping the remaining dough refrigerated.
4. Roll dough to ¼ inch (½ cm) thickness on a lightly floured surface. Cut into desired shapes using floured cookie cutters. Carefully transfer to prepared baking trays.
5. Bake for 7-9 minutes, rotating trays top to bottom halfway through, or until cookies are set. Cool 1-2 minutes on the tray then transfer to a wire rack to cool completely before decorating.
6. Tips: Make a simple Royal Icing to decorate. It will harden overnight, making the cookies stackable for storage. Lightly whisk together 1 egg white and ¼ tsp (1 mL) lemon juice. Gradually beat in 1 ½ - 2 ½ cups (375-625 mL) of icing sugar to desired consistency. Tint using food colouring, then pipe onto cookies using a zipper storage bag with the corner snipped off. Allow the icing to dry overnight before storing in an airtight container.
7. More cookie recipes are available at www.walmart.ca/recipecentre.
Title: Grape-Nuts Cookies
Ingredients:
- 1/2 butter
- 1/2 dark brown sugar
- 1/2 granulated sugar
- 3 honey
- 2 eggs
- 2 vanilla
- 1 baking soda
- 1/4 salt
- 2 rolled oats
- 1 flour
- 1
Instructions:
1. Preheat oven to 350.
2. Beat butter and sugar in large bowl with electric mixer on medium speed until smooth. Add honey, eggs, and vanilla; mix well.
3. Add baking soda, salt, rolled oats, flour, and grape-nuts. Combine until just mixed.
4. Drop rounded tablespoonfuls of dough, 2-inches apart onto lined or greased cookie sheets. Bake for 10-14 minutes or until golden brown.
5. Cool 2-3 minutes; remove from baking sheets. Cool completely on wire racks.
Title: Gift Brownie Mix - in a Jar
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking powder
- 1 salt
- 2/3 sugar
- 2 butter
- 1/2 eggs
- 1 vanilla
- 3
- 1
Instructions:
1. Wash and dry jars and lids in the dishwasher.
2. Mix together flour, baking powder, and salt in a quart jar, pack firmly and brush residue off the insides of the jar with a pastry brush.
3. Add cocoa, pack firmly and brush sides.
4. Add sugar, pack and brush.
5. Add chocolate chips and seal.
6. Attach the following recipe:
7. 1 jar brownie mix.
8. 1 cup butter melted.
9. 3 eggs.
10. 1 teaspoon vanilla.
11. Preheat oven to 350°F.
12. Prepare a 9x13 inch baking pan by greasing and flouring.
13. Place brownie mix in a bowl and stir to mix.
14. Add butter, eggs and vanilla and mix until well blended.
15. Spread batter evenly in prepared pan.
16. Bake 25-30 minutes.
17. Cool completely before cutting.
Title: Strawberry-chocolate Parfait
Ingredients:
- 1 1/2 fat-free sugar-free instant chocolate pudding mix
- 2 skim milk
- 2 fresh strawberries
- 4
Instructions:
1. Beat the pudding mix into the milk using a whisk for about 2-3 minutes.
2. Pour 1/2 cup of the pudding into each of 4 stemmed glasses.
3. Add 1/2 cup of strawberries on top of the pudding and top each with a tablespoon of whipped cream.
Title: Passion Pudding Parfaits
Ingredients:
- 1 coconut milk
- 1 sweetened condensed milk
- 1 passion fruit
- 2 coconut
- 1 strawberry
- 1 blueberries
- 1
Instructions:
1. Carefully scoop out the thick top layer of coconut milk and put in a bowl. Don't use the coconut water at the bottom of the can.
2. Beat milk until it thickens and resembles partially whipped heavy cream. Stir in condensed milk.
3. fill the condensed milk can with the passion fruit concentrate and pour into the mixing bowl. Stir well to combine the milk and juice.
4. Line the bottom of 6 serving cups with pound cake. Spoon in a layer of the passion fruit pudding. Next, add a layer of the fresh fruit. Continue to alternate layers until cup is full. Chill until pudding is firm.
5. to serve, sprinkle with toasted coconut.
Title: Low Fat Baking Mix Bar Cinnamon Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 egg substitute
- 2 baking mix
- 2 cinnamon
- 2 vanilla
Instructions:
1. Heat oven to 375*. Line a 9 X 13 metal pan with parchment paper, leaving enough overlap to serves as handles.
2. Using a cake mixer on the lowest speed, beat together the butter, brown sugar, and egg substitute until well blended.
3. Add in the baking mix, cinnamon, and vanilla and stir well.
4. Spread dough in parchment lined pan, using a sheet of wax paper and your hands to press dough to edges of pan.
5. Bake about 16 minutes, or until edges are golden brown.
6. Lift out cookie bar by parchment paper handles and put on metal rack. Cool for 10 minutes.
7. Lift parchment onto cutting board and cut edges off bar to make a neat rectangle. Cut into about 48 cookies. Cool completely on metal rack.
Title: Stuffed Banana!
Ingredients:
- 1 banana
- 1 chunky peanut butter
- 1 chocolate chips
Instructions:
1. Grab a ripe banana, lay it on it's back (curved side up) create a slit through the skin.
2. Gently open up skin and:
3. Insert about a ounce of chunky peanut butter.
4. Insert about a ounce of chocolate chips.
5. Gently close up banana.
6. Wrap in foil.
7. Cook in a preheated oven of 450 for 10 minutes.
8. Take out, remove foil.
9. Open up banana (like a baked potato) and eat with a spoon!
10. FANTASTIC!
Title: Cranberry Sticky Toffee Pudding
Ingredients:
- 1/3 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/4 frozen cranberries
- 2 butter
- 3/4 brown sugar
- 1 3/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, beat butter & sugar for a minute, until the mixture is light and fluffy, then add the eggs and extract and beat the batter well.
3. In a small bowl, stir together the flour, baking powder, and salt.
4. Add half the flour mix to the butter mixture and stir by hand until blended, then stir in the orange juice and the remaining flour mix. Fold in the cranberries.
5. Spread the batter into an 8x8 pan that has been sprayed with nonstick cooking spray and bake for 35 to 40 minutes, until the pudding is golden and the top is springy to the touch.
6. TOFFEE SAUCE.
7. Combine the butter, sugar and cream in a small saucepan and bring it to a simmer over med heat, cook, stirring often for about 10 minutes or until the mixture is thick.
8. Serve the pudding warm with the sauce!
Title: Black Hills Drops
Ingredients:
- 1/2 butter
- 1/2 shortening
- 3/4 sugar
- 3/4 brown sugar
- 1/2 baking soda
- 2 eggs
- 2 vanilla
- 1 flour
- 2 1/4 white chocolate chips
- 1 walnuts
- 1
Instructions:
1. Beat butter and shortening in a large mixing bowl with an electric mixer on medium high speed for 30 seconds.
2. Add sugar, brown sugar and baking soda; beat till combined.
3. Beat in cooled chocolate, eggs, and vanilla.
4. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour, chocolate pieces, white baking pieces, and nuts.
5. Drop dough from rounded teaspoons 2 inches apart onan ungreased cookie sheet. Bake in a 375 oven for 8 to 10 minutes or till tops look dry. Cool on cookie sheet for 1 minute. Transfer to wire rack to cool.
Title: Strawberry Rhubarb Crisp
Ingredients:
- 2 rhubarb
- 2 strawberries
- 1/2 oats
- 4 light olive oil
- 1 salt
- 1/4
Instructions:
1. Mix the oats, oil, salt and 1 TBSP of the sugar in a bowl; set aside.
2. Cut strawberries and rhubarb into bite-size pieces.
3. Mix fruit with remaining sugar and pour into a baking dish.
4. Sprinkle oats on top of the fruit.
5. Bake at 350 for 30 minutes.
Title: Magic Pumpkin Buckle
Ingredients:
- 1/2 butter
- 1 flour
- 1 sugar
- 4 baking powder
- 1/2 salt
- 1 half-and-half
- 1 milk
- 3 vanilla
- 1 evaporated milk
- 2 eggs
- 1 sugar
- 1/2 brown sugar
- 1 flour
- 1 cinnamon
- 1/2 salt
- 1/4 ginger
- 1/4 clove
- 1/4 nutmeg
- 1 butter
- 2 sugar
Instructions:
1. Set oven to 350 degrees.
2. Pour the melted butter into a 13 x 9-inch baking pan; set aside.
3. In a bowl, combine the flour, sugar, baking powder and salt. Stir or whisk in the milk or half and half (if using) until smooth. Pour into dish containing the melted butter.
4. In a small bowl, beat the pumpkin, evaporated milk and eggs. Combine remaining ingredients into the pumpkin mixture; mix to combine. Pour over crust mixture DO NOT STIR!.
5. Dot with 1-2 Tbsp butter. Sprinkle with 2-3 Tbsp sugar.
6. Bake for 55-60 minutes, or until top is brown, and a knife inserted near the middle comes out clean -- DELICIOUS!
Title: White Chocolate Amaretto Fondue
Ingredients:
- 2 white chocolate chips
- 1/4 heavy cream
- 1 Amaretto
Instructions:
1. Gently melt the white chocolate chips in fondue pot or double boiler.
2. Add the heavy cream.
3. Once melted and smooth, add amaretto and mix thoroughly.
Title: Soft Cinnamon Raisin Banana Biscotti With a Crunch
Ingredients:
- 1 1/8 all-purpose flour
- 1/3 white sugar
- 1/2 baking powder
- 1/4 salt
- 1 ground cinnamon
- 1/2 raisins
- 1 banana
- 2 vanilla
- 1/2 eggs
- 2
Instructions:
1. Preheat oven to 350°F.
2. Grease cookie sheet very lightly.
3. Sift all-purpose flour and baking powder into large mixing bowl. Then stir in sugar, salt, and cinnamon.
4. In a separate mixing bowl, combine banana, vegetable oil, vanilla, and one egg.
5. Pour wet ingredients into dry ingredients; mix well with a hand or cookie mixer.
6. Fold in raisins.
7. On a floured board, scoop mixture onto it and lightly knead.
8. Form a 7-8" log onto lightly greased baking sheet. Pat down to 1/2 thickness.
9. Bake at 350ºF for 25 minutes.
10. Turn oven down to 250°F.
11. Remove log from sheet and let cool for 10 minutes.
12. In a small bowl, mix together one egg and a bit of water for white-wash, mix.
13. Cut biscotti into 1/2-1" pieces, lightly and thinly brush top and centers with white-wash.
14. Turn biscotti on their sides and bake at 250ºF for 15 minutes.
15. Let cool for 20 minutes.
Title: Tutti Fruitti Lemon Dessert
Ingredients:
- 1 pineapple tidbits
- 1 mandarin orange sections
- 1 flaked coconut
- 1/2 lemon juice
- 2 instant lemon pudding mix
- 1 banana
- 1 walnuts
- 1/2
Instructions:
1. Combine pineapple, oranges, fruit cocktail, (and their juices),coconut and lemon juice.
2. Sprinkle over instant pudding.
3. Toss to combine and chill.
4. Just before serving, add bananas.
5. Add walnuts, if desired.
6. Can be topped with whipped cream.
Title: Kiwi Ice
Ingredients:
- 12 kiwi fruits
- 2 corn syrup
- 1 1/3
Instructions:
1. Puree the kiwi and orange juice in a blender or food processor until very smooth.
2. Pour through a sieve to remove the tiny seeds.
3. Stir in the corn syrup.
4. Pour into a non metal container and freeze for about 3 hours or until almost firm.
5. Place in food processor bowl and process until fluffy.
6. Return to freezer and freeze until firm.
7. To serve, let stand at room temperature about 20 minutes and then spoon into serving dishes.
8. Garnish with a sprig of mint and orange slice if desired.
Title: Bayerische Vanillecreme (Bavarian Vanilla Cream)
Ingredients:
- 2 gelatin
- 1/2 water
- 9 sugar
- 1 cornstarch
- 2 eggs
- 1 1/2 milk
- 1 ice cream
- 1 vanilla
- 1
Instructions:
1. Sprinkle gelatin over cold water to soften.
2. Heat to dissolve gelatin completely.
3. Mix together sugar and cornstarch.
4. Add eggs; beat for 2 minutes.
5. Slowly add warm milk, beating constantly.
6. Pour into a 1-quart saucepan.
7. Cook over medium heat until custard coats a spoon.
8. Add gelatin and ice cream while custard is hot.
9. Cool until slightly thickened.
10. Add vanilla.
11. Fold in whipped cream.
12. Pour into a 1-quart mold.
13. Chill until set.
14. Unmold carefully and serve with a garnish of fresh fruits.