lumicero/recipes-ing2inst huggingface dataset:
Title: Sliced Kiwi and Banana with Strawberry Puree
Ingredients:
- 1 strawberry
- 1/2 water
- 1/2 granulated sugar
- 1 cornstarch
- 6 kiwi fruits
- 3 bananas
Instructions:
1. Place strawberries in blender with lemon juice and 1/4 cup water. (Thawed unsweeted strawberries could be substituted).
2. Blend until smooth.
3. Press through fine strainer into medium-sized saucepan. (Sauce foams as it cooks, so you will need the extra space).
4. Add sugar to mixture; bring to a boil.
5. Lower heat; simmer 5 minutes.
6. Mix cornstarch with 1 tablespoon water; stir into mixture 1 to 2 minutes or until thickened.
7. Remove from heat.
8. Cool and chill.
9. Just before serving, peel kiwis and bananas.
10. Place several tablespoons for strawberry mixture in corner of each dessert plate.
11. Slice 1 kiwi and half a banana into overlapping semicircles around each pool of sauce. (If you have any strawberry mixture left over, it's delicious on ice cream).
Title: Authentic Hungarian Pastries
Ingredients:
- 16 cream cheese
- 1 butter
- 2 flour
- 1 sugar
- 1 water
- 1/2 powdered sugar
Instructions:
1. Prepare the fruit filling by putting the apricots in a saucepan. Add water just to cover.Cook until soft, being very careful not to let it burn. You may have to add more water to prevent this.
2. When fruit is soft, add the sugar and cook until thick. When thickened, remove from heat and puree in a food processor. Let cool slightly, then put into a freezer bag. When you are ready to use the filling just snip off the corner of the bag. (You may have extra filling left over at the end- it can be frozen for the next time).
3. Prepare pastry: Mix the dough ingredients together with a pastry blender. Roll out onto parchment paper or a lightly floured board to about 1/4" thick rectangle.
4. Using a sharp knife (or a pie crust wheel), cut the dough into 3" X 3" squares.
5. With a sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square.
6. Put about 1 teaspoons of the filling in the center of each square.
7. Fold every other corner of the square to the center to form a pinwheel shape, overlapping the dough at the center and pushing down gently to seal in center.
8. Transfer cookies to a lightly greased cookie sheet. (They dont really expand so you dont have to worry about leaving a lot of space in-between.).
9. Bake at 350 for 20 minutes on a lightly greased cookie sheet. Do not let get brown or burn.
10. Dust with powdered sugar when cooled.
Title: Strawberry Dream Cake(Cook's Country)
Ingredients:
- 10 frozen whole strawberries
- 3/4 vanilla extract
- 6 cake flour
- 2 granulated sugar
- 2 1/4 baking powder
- 1 3/4 salt
- 4 unsalted butter
- 1 unsalted butter
- 12 confectioners' sugar
- 10 cream cheese
- 2 1/4 salt
- 12 fresh strawberries
- 1
- 8
Instructions:
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).
Title: Apple Brownies (No Chocolate)
Ingredients:
- 2 sugar
- 2 flour
- 1/2 salt
- 1 baking powder
- 1 baking soda
- 3 cinnamon
- 1 vanilla
- 1 walnuts
- 3 -4
- 1
Instructions:
1. Preheat oven to 350.
2. Mix dry ingredients in large bowl.
3. Add chopped apples, yogurt and vanilla and mix until moist.
4. Pour in 9x13 greased baking dish.
5. Bake 50 minutes.
Title: Pumpkin Pie Pudding
Ingredients:
- 1 solid-pack pumpkin
- 1 evaporated milk
- 3/4 sugar
- 1/2 biscuit mix
- 2 eggs
- 2 butter
- 2 1/2 pumpkin pie spice
- 2 vanilla extract
- Cool Whip
- walnuts
- raisins
Instructions:
1. In a large bowl, combine the first 8 ingredients.
2. Transfer to a slow cooker/crock pot coated with nonstick cooking spray.
3. Cover and cook on low for 6 to 7 hours or until a thermometer reads 160 degrees.
4. Top each serving with walnuts/raisins and cool whip if desired.
Title: Creme Brulee
Ingredients:
- 2 skim milk
- 1 vanilla bean
- 4 eggs
- 8 sugar
- 3/4 potato starch
- 2 vanilla extract
- 1 light brown sugar
- 1/2
Instructions:
1. In a heavy saucepan, slowly heat the milk with the vanilla bean; do not boil or the milk will curdle.
2. Remove and split the bean, scrape out the seeds, and return them to the milk.
3. Preheat oven to 350 degrees.
4. Meanwhile, whisk the eggs, egg whites, sugar, potato starch and vanilla.
5. Slowly whisk this mixture into the hot milk.
6. Cook over low heat, stirring with a wooden spoon, until the custard coats the back of the spoon.
7. Divide the custard into eight 6-ounce ramekins.
8. Place the ramekins in a baking dish with 2" sides.
9. Pour hot water into the baking dish, until the water comes halfway up the sides of the ramekins.
10. Place the baking dish in the oven and bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean.
11. Remove the ramekins from the dish and place them on a rack to cool.
12. Refrigerate until well chilled, about 2 hours.
13. Preheat the broiler.
14. Sprinkle each custard lightly with brown sugar, spreading it evenly to the edges.
15. Place the ramekins on a baking sheet and broil for about 1 minutes, until the sugar is melted and bubbly.
16. Watch carefully.
17. Remove and serve immediately, or chill until served.
Title: Coffee Walnut Cake
Ingredients:
- 3/4 butter
- 3/4 granulated sugar
- 4 eggs
- 1 3/4 all-purpose flour
- 2 baking powder
- 1 butter
- 3/4 powdered sugar
- 1 walnuts
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. For cake, cream butter and sugar.
3. Add eggs one at a time beating after each.
4. Add flour and baking powder.
5. Add extract.
6. Pour batter into two prepared cake pans and bake for 30-35 minutes or until knife inserted in center comes out clean.
7. Cool cake completely before icing.
8. For icing, cream butter.
9. Add powder sugar and extract and whip until fluffy.
10. Place chopped walnuts on waxed paper.
11. When cake is completely cool, ice the middle and sides.
12. Pick up cake holding the top and bottom between hands and roll the sides in the chopped walnuts.
13. Finish the top with icing and garnish with walnut halves.
Title: Mom's Butter Tarts
Ingredients:
- 1/2 butter
- 2 eggs
- 2 brown sugar
- 1 vanilla
- 2 vinegar
- raisins
Instructions:
1. Beat eggs, add sugar, vanilla & vinegar.
2. Cream.
3. Add melted butter.
4. Put some raisins in the tart shells & pour the filling into shells.
5. Bake at 400 for 10 min.
Title: Mountain Dew Cupcakes W/Frosting
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 2 eggs
- 1/4 lemon
- 2 lime
- 2 all-purpose flour
- 1/2 all-purpose flour
- 1/2 baking powder
- 1 1/4 salt
- 2 unsalted butter
- 3/4 confectioners' sugar
- 1/8 heavy cream
- 1 lemon
- 1/2 lime
- 2
- 1/2
Instructions:
1. For the cupcakes:
2. Preheat oven to 325°F Line a 12-cup muffin pan with paper or foil liners.
3. In a medium bowl, sift together flour, baking powder, and salt. In a measuring cup, combine Mt. Dew and concentrated orange juice.
4. Combine butter, sugar, and zest in a large bowl. With a hand mixer on medium-high speed, beat until fluffy. Add eggs one at a time, mixing well after each. Scrape the sides of the bowl before adding flour.
5. Add dry mixture in 3 additions, alternating with the wet in 2 additions, beating on low speed until just combined.
6. Pour batter into cupcake papers about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire racks.
7. For the frosting:
8. In a saucepan, bring 1 cup of Mt. Dew to a boil over medium-high heat. Reduce heat until it no longer bubbles.
9. Let Mt. Dew evaporate for about 15 minutes. It should reduce by 3/4. You should end up with between 2 tablespoons and 1/4 cup of syrup. Pour it in a small glass measuring cup to cool.
10. Sift the confectioners' sugar into a mixing bowl. Add butter and beat, gradually increasing speed to high, until combined. Pour in heavy cream and Mt. Dew syrup. Continue mixing on high until fluffy. Add OJ concentrate, zest (and food coloring if you like). Mix on low speed until combined.
Title: Chocolate Cranberry Fudge Cake
Ingredients:
- 2/3 butter
- 1/2 cranberry sauce
- 1 sugar
- 1/2 eggs
- 2 vanilla extract
- 1 flour
- 1/4 baking powder
- 1/2 jellied cranberry sauce
- 1/4
- 1/2
- 1/4
Instructions:
1. Line a round 8 inch cake pan with foil. Spray the foil with cooking spray and dust with flour.
2. Melt chocolate chips for the cake. Stir untill smooth. Add the cranberry sauce and the sugar. Mix. Then add the remaining ingredients for the cake.
3. Put the cake mixture in the cake pan and bake in the oven at 325°F for about 40 minutes (mine took longer than 40 minutes). You can check with a toothpick if the cake is ready when there is nothing stuck to the toothpick it is done.
4. Let the cake cool in the pan for 30 minutes and then let it cool completely outside of the cake pan.
5. To make the glaze, melt the chocolate chips. Stir until smooth and add the remaining ingredients. Spread glaze over the cake. Needs to chill until the glaze is firm.
Title: Cinnamon Flan
Ingredients:
- 1/4 sugar
- 1 water
- 1 1/2 low-fat milk
- 1/2 ground cinnamon
- 2 eggs
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 325°F Place four 3/4-cup custard cups in 13x9x2-inch baking pan. Stir sugar and 1 tablespoon water in heavy small skillet over medium-low heat until sugar dissolves.
2. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of skillet with pastry brush dipped into water and swirling skillet, about 8 minutes. Immediately pour syrup into custard cups, dividing equally.
3. Whisk milk and cinnamon in small saucepan to blend; bring to simmer. Cover and let cool 15 minutes.
4. Whisk eggs to blend in medium bowl. Gradually whisk in cinnamon milk, then sweetened condensed milk and vanilla. Divide among caramel-lined custard cups.
5. Pour enough hot water into baking pan to come halfway up sides of cups. Bake custards until set in center, about 55 minutes. Cool in water in pan. Remove custard cups from water; cover and refrigerate overnight.
6. Run small knife around custards to loosen. To unmold each, place small plate atop custard; firmly holding plate and custard cup together, invert and shake gently, allowing custard and caramel to settle onto plate.
Title: Pineapple Layer Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 vanilla instant pudding mix
- 1 1/3
- 1
Instructions:
1. Prepare cake batter according to package directions and pour into 2 9" round floured pans.
2. Bake at 350 for 25-30 minutes.
3. Allow cake to cool completely.
4. Combine the drained crushed pineapple (you might have to squeeze it a bit with your hand to make sure it's not too liquidy still!) and the dry pudding mix thoroughly.
5. Fold in the thawed Cool Whip.
6. Use the Cool Whip mixture to frost the cake, putting the layers together.
7. Refrigerate.
Title: Five Cup Slice
Ingredients:
- 1 1/4 raisins
- 1 1/4 chocolate chips
- 1 1/4 peanuts
- 1 1/4 coconut
- 11 sweetened condensed milk
Instructions:
1. Coarsely chop raisens, if you like. It is not necessary but the flavor is improved. Combine all ingredients in a bowl, and stir well to mix.
2. Spread evenly in a buttered 9x9 pan.
3. Bake @ 350 for 25-30 minute Cuts into 36 squares.
Title: Mary's Buckeyes
Ingredients:
- 1 margarine
- 1 peanut butter
- 3 powdered sugar
- 1 chocolate chips
- 1 shortening
Instructions:
1. Mix margarine, peanut butter and powder sugar together and then to form a little balls.
2. Melt chocolate chips and and shortening.
3. Roll the little balls in the melted chocolate mixture.
4. Put on cookie sheet.
5. Set in fridge to set.
6. Store in fridge for 2 weeks.
Title: Chocolate Zucchini Cupcakes
Ingredients:
- 1 1/4 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 2 1/2 flour
- 3/4 baking powder
- 1 baking soda
- 1 salt
- 1/2 zucchini
- 1/2 carrot
- 1 butter
- 1 powdered sugar
- 1 chocolate chips
- 2
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking cocoa, baking powder, baking soda and salt. Add to creamed mixture alternating with yogurt. Beating well with each addition. Fold in zucchini and carrots.
3. Fill paper-lined muffin cups 2/3 full. Bake for 18-22 minutes or until toothpick comes out clean. Cool for 10 minute before removing from pans to wire racks to cool completely.
4. Frosting: Beat butter on medium until smooth. Gradually add powdered sugar; beat until light and fluffy. Melt chocolate chips and add to butter mixture. Beat at medium until smooth.
5. Frost cupcakes.
Title: Fresh Lemon Chiffon Cake
Ingredients:
- 1 cake flour
- 2 cake flour
- 1 1/4 sugar
- 2 1/2 baking powder
- 1/2 salt
- 7 canola oil
- 1/3 fresh lemon juice
- 1 water
- 3 lemon rind
- 1 cream of tartar
- 3 mint sprig
- 8 lemon wedge
- 1 fresh blueberries
Instructions:
1. Have frosting ready and at the temperature you like to frost with.
2. Preheat oven to 320°F.
3. Prepare cake pans: Coat bottoms of 3 (8-inch) round cake pans with cooking spray. Do not coat sides of the cake pans. Place wax paper on the bottom of the three cake pans and then spray the top of the wax paper with the cooking spray. Dust the wax paper bottom of all three pans with 1 table spoon of flour.
4. Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and ½ teaspoon salt in a large bowl, stirring with a whisk until well combined.
5. Combine oil, 1/3 cups juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yokes in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture; beat with mixer at medium speed until smooth.
6. Place egg whites in a large bowl; beat with mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into flour mixture; gently fold in remaining egg white mixture.
7. Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325 degrees for 20 minuets or until cake springs back when lightly touched. Cool in pans for 10 minuets on a wire rack; remove from pans. Remove wax paper from cake layers. Cool completely on wire racks.
8. To assemble cake, place 1 cake layer on a plate; spread half of the filling over the cake layer. Top with second cake layer, remaining half of the filling, and third layer. Spread frosting over top and sides of cake. Garnish with mint, blueberries, and lemon wedges, if desired. Store cake loosely in refrigerator for up to three days. Slice into cake wedges.
Title: Wilmington Island Marsh Mud Cake
Ingredients:
- 1/2 butter
- 1 eggs
- 4 all-purpose flour
- 1 1/2 sugar
- 2 salt
- 1/8 vanilla extract
- 1 pecans
- 1 1/2 light brown sugar
- 16 butter
- 1/3 milk
- 1/2 vanilla extract
- 1/2 miniature marshmallows
- 1
- 10 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Grease a 13 by 9 by 2-inch pan with butter.
3. In a large mixing bowl, stir together the cocoa and the melted butter. Add the eggs, flour, granulated sugar, salt, and vanilla. Beat well with a hand-held electric mixer. Add nuts, stirring with a rubber spatula. Pour batter into the prepared pan. Bake for 35 minutes.
4. While cake is baking, prepare the frosting. Beat the brown sugar and butter. Add the cocoa and beat. Stir in the scalded milk and vanilla together in a mixing bowl and beat with the hand-held mixer until smooth. Set aside.
5. Remove the cake from the oven, and pour the marshmallows over the cake while it is still hot. (can use marshmallow cream) Pour the frosting over the marshmallows. Let cool slightly before cutting into pieces.
Title: Peach Melba Slightly Twisted
Ingredients:
- 1 sugar
- 1 light corn syrup
- 1/2 heavy cream
- 2 unsalted butter
- 1/2 kosher salt
- 2 riesling wine
- 1/4 sugar
- 1/2 vanilla bean
- 4 vanilla ice cream
- 1 fresh raspberries
- 2
Instructions:
1. SAUCE DO AHEAD: Caramel can be made 1 week ahead. Let cool completely. Transfer to a small bowl, cover, and chill. Rewarm slightly before serving.
2. Sauce: Cook sugar, corn syrup, and 1/4 cup water in a small deep saucepan over medium heat, stirring occasionally, until sugar is dissolved.
3. Increase heat and boil without stirring (stirring causes sugar crystals to form, making the caramel grainy), occasionally swirling pan and brushing down sides with a wet pastry brush to dissolve sugar crystals, until syrup turns a deep amber color, 7-8 minutes.
4. Remove from heat; immediately and carefully add cream (mixture will bubble vigorously). Add butter and salt and whisk until smooth. Let cool slightly.
5. PEACHES DO AHEAD: Can be made 1 day ahead. Keep chilled.
6. Peaches: Combine Riesling, sugar, and 2 cups water in a large saucepan; scrape in seeds from vanilla bean; add bean. Bring to a boil.
7. Add peaches; bring to a simmer. Cook over medium heat, turning once or twice, until tender when pierced with a sharp knife but still holding their shape, 5-7 minutes.
8. Transfer mixture to a large bowl. Let peaches cool completely in liquid. Cover; chill until cold, about 2 hours.
9. Assembly: Remove peaches from liquid. Working with 1 peach at a time, use a paring knife to make a small nick in the skin. Hold the skin between the knife and your thumb and pull off skin in strips; discard skin. Place 1-2 peach halves in each serving glass or bowl; top with ice cream and raspberries. Drizzle caramel sauce over.
Title: Snowball Carrot Muffins
Ingredients:
- 425 pineapple in juice
- 200 self-raising flour
- 1 bicarbonate of soda
- 85 eggs
- 50 butter
- 2 yogurt
- 85 carrots
- 150 icing sugar
- 175
- 50
- 100
- 50
Instructions:
1. Heat oven to 200C and line a muffin tray with 12 paper cases.
2. Drain the pineapple but keep the juice. Crush the pineapple with a fork.
3. In a large bowl mix the dry ingredients. In a seperate bowl beat the eggs, melted butter and yogurt together then add to the dry ingredients. mix briefly.
4. Spoon into the baking cases and bake for about 18 minutes or until risen and golden. Cool .THEY MAY BE FROZEN AT THIS STAGE FOR 1 MONTH.
5. Mix the creamed coconut with 5 tbsp pineapple juice and stir in th eicing sugar.
6. Put the dessicated coconut in a tray. Dip the muffins ( paper case removed) and cover completely with icing, then roll in the coconut. Leave to dry a few minutes on a cooling rack.
Title: Kraft's Witches' Fingers
Ingredients:
- 1 sugar
- 1/2 egg
- 1
- 8 -12
Instructions:
1. Mix the peanut butter, sugar& egg together.
2. Shape into small long fingers and place on a cookie sheet.
3. Make an indentaion for the knuckle with the back of a spoon.
4. Dip almonds into red food dye, let dry and place an almond on the end of each finger to form the nail.
5. Bake at 325 for 12 minutes.
6. When you take the cookies out while still soft reform into the finger shape with the edge of a spoon Let the fingers fully cool before removeing from the cookie sheet.
Title: Delicious Fruit Kabobs With Strawberry Dip
Ingredients:
- 1 pineapple chunks
- 2 apples
- 1 fresh strawberries
- 3 bananas
- 1 green seedless grape
- 3 tangerines
- 1 light cream cheese
- 1 marshmallow creme
- 1/2
Instructions:
1. SRAWBERRY DIP: Cream all together at low speed in a mixing bowl until well blended. Cover and chill 2 hours.
2. FRUITS: Drain pineapple, reserving juice to later pour or brush over assembled fruit kabobs to keep fruit from turning brown.
3. Thread fruit of different colors on wooden skewer sticks or 6-inch plastic drinking straws.
4. Eat kabobs dipping into strawberry dip. Mmmm -- delicious.
Title: Czech Apple Štrudl
Ingredients:
- 1/2 flour
- 6 water
- 3 vinegar
- 1/2 salt
- 1/8 sliced apples
- 1 1/4 raisins
- 2 quick oats
- 5 sugar
- 1/2 cinnamon
- 3 honey
- 1 egg
Instructions:
1. knead flour, water, oil, vinegar and salt to form a very thick dough. an electric dough hook will help to automate the process.
2. mix apples, raisins, nuts and oats together.
3. roll dough as thin as possible to form an oval shape.
4. spread apple mixture over 2/3 of dough and sprinkle sugar on top. sprinkle with cinnamon and a small amount of coca to taste and drizzle a bit of honey on top.
5. roll tightly, like paper towels, toward the empty 1/3 and carefully seal the edges and sides.
6. place the strudel, seam sideways, on a greased cookie sheet and brush with egg [extra egg can be used for french toast].
7. bake [over a drip pan because štrudl will leak!] at 325 for 55 minutes or until barely light brown.
Title: German Chocolate Upside Down Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 cream cheese
- 1 1/3 confectioners' sugar
- 1 pecans
- 1 margarine
- 1 sweetened condensed milk
- 1 cream of coconut
- 1/2
- 1
Instructions:
1. Spread coconut and pecans in bottom of greased 9x13 inch pan.
2. Mix and bake cake as directed on box.
3. Cool.
4. Punch holes in cake.
5. Mix Eagle Brand Milk and cocoa lopez and pour over cake.
6. Frost with cool whip and top with shredded coconut.
Title: Knock Your Socks off Chocolate Sauce
Ingredients:
- 2 white sugar
- 1 water
- 3/4 butter
- 4 eggs
- 2 pure vanilla extract
- 1
Instructions:
1. Mix the sugar and cocoa in a small saucepan until well blended.
2. Over medium heat, slowly add the water and mix well.
3. Simmer for five minutes.
4. Remove from heat and add butter.
5. Mix well until butter has completely melted and is incorporated in the chocolate sauce.
6. Cool.
7. Whisk eggs in a small bowl.
8. Slowly add eggs to the chocolate sauce and mix well.
9. Return to heat until very hot, but not boiling.
10. Remove from heat and add vanilla and imitation butter extract.
11. Stir well.
12. Can be refrigerated in a sealed container for up to seven days.