lumicero/recipes-ing2inst huggingface dataset:
Title: Martha Stewart's Marble Cake With White Chocolate Glaze
Ingredients:
- 1/2 unsalted butter
- 1 3/4 cake flour
- 2 baking powder
- 1/2 salt
- 1 sugar
- 3 eggs
- 1 pure vanilla extract
- 2/3 buttermilk
- 1/4 confectioners' sugar
- 1 milk
- 3/4 white chocolate
- 2
- 2 1/4
Instructions:
1. Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour. Set aside one-third of the batter.
3. In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
4. Spoon batters into the prepared pan in two layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
5. Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
6. To make glaze: In a small bowl, whisk together sugar and milk. Whisk in chocolate. Pour over cake, allowing to drip down sides. Serve immediately.
Title: Peanut Butter Pie
Ingredients:
- 2 creamy peanut butter
- 2 sugar
- 2 cream cheese
- 3 vanilla
- 2 butter
- 2 graham cracker crumbs
- 1 1/2 brown sugar
- 4 butter
- 2
- 1
- 1/4
Instructions:
1. Beat peanut butter, sugar, cream cheese, melted butter & vanilla in large bowl of mixmaster until smooth & creamy.
2. Beat cream until soft peaks form.
3. Fold whipped cream into peanut butter mixture.
4. Spoon into crust.
5. Refridgerate 6 hours.
6. Melt chocolate with coffee in double boiler over gently simmering water.
7. Spread on top of filling.
8. refridgerate until firm.
9. PIE CRUST:
10. combine cracker crumbs sugar, melted butter.
11. Mix well.
12. line bottom & sides of pie dish.
Title: Yogurt Cookies
Ingredients:
- 1/2 butter
- 1 1/4 brown sugar
- 1/2 nonfat plain yogurt
- 2 lemon peel
- 1 vanilla extract
- 1/2 oats
- 2 flour
- 1 1/2 baking soda
- 1/2 baking powder
- 1 powdered sugar
- 1/4
Instructions:
1. Beat butter and sugar until fluffy. Add yogurt, egg whites, lemon peel and vanilla. Mix until well blended. Gradually add combined remaining ingredients except powdered sugar, mix well.
2. Cover and refrigerate 1 to 3 hours.
3. With lightly floured hands, shape dough into 1 inch balls, place on prepared cookie sheet. Using bottom of glass coated with sugar, press into inch thick circles.
4. Bake at 180ºC for 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet, remove to wire rack. Sift powdered sugar over warm cookies. Cool completely.
Title: Yogurt & Grapefruit Cake
Ingredients:
- 1/2 plain low-fat yogurt
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1 1/8 sugar
- 3/8 eggs
- 3 grapefruit
- 1
Instructions:
1. Preheat the oven to 180°C.
2. Line a 20cm springform tin with baking parchment.
3. Put the yogurt, flour, baking powder, salt and sugar in a large bowl. Mix in the oil and the eggs and add the grapefruit zest.
4. Put the mixture in the prepared tin and bake for 30-35 minutes or until a skewer inserted into the centre of the cake comes out just clean.
5. Drench with the reserved grapefruit juice.
Title: Cream Cheese Sugar Cookies
Ingredients:
- 1 white sugar
- 1 butter
- 1 cream cheese
- 1/2 salt
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 1
- 2 1/4
Instructions:
1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth.
2. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
3. Preheat oven to 375 degrees F.
4. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use.
5. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
6. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
Title: I Might Have Lost My Mind Brownie Bites
Ingredients:
- 1 egg
- 1 water
- 1/4 peanuts
- 1/4 chocolate chips
- 1/2 miniature marshmallow
- 1/2
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients together, setting aside 1/4 cup of the cookie crumbs.
3. Grease two 12-muffin trays with cooking spray.
4. Pour one tablespoon of mix into each hole.
5. Sprinkle with remaining cookie crumbs.
6. Bake for 20 minutes or until an inserted toothpick comes out clean.
Title: Lord Randall's Pudding
Ingredients:
- 14 unsalted butter
- 1 1/4 flour
- 1 baking soda
- 2/3 brown sugar
- 1 egg
- 3/4 milk
- 1 orange marmalade
- 3/4
Instructions:
1. Grease a 4-cup ceramic or glass pudding mold with 1 1/2 tablespoons of the butter. Line the bottom of the mold with parchment paper, then grease with 1/2 tablespoons of the butter and set aside. Grease one side of a 1-foot length of heavy foil with 1 tablespoons of the butter and set aside. Sift together flour and baking soda in a small bowl and set aside.
2. Beat the sugar and remaining 11 tablespoons of the butter in a medium mixing bowl with an electric mixer on medium speed until light and fluffy, 3–5 minutes. Beat in the egg, then the milk. Reduce speed, add the reserved flour, and beat, scraping the sides of the bowl with a rubber spatula, until mixture is just combined. Stir in apricots, then 1/2 cup of the marmalade until well combined.
3. Transfer batter to the prepared mold, cover tightly with the buttered foil, and place on a rack in the bottom of a large deep pot. Add enough hot water to come halfway up the sides of the mold. Cover, bring water to a gentle simmer over medium-low heat, and steam pudding until a toothpick inserted in the center comes out clean, 2–2 1/2 hours.
4. Remove pudding from simmering water, discard foil, and set aside to cool for 15 minutes.
5. Meanwhile, heat remaining 1/4 cup of the marmalade in a small saucepan over medium-low heat until syrupy, 1–2 minutes. Invert mold onto a serving plate, unmold pudding, then discard parchment. Spoon heated marmalade over top of pudding.
6. Serve pudding warm, with custard sauce, if you like.
Title: Baked Golden Syrup Dumplings
Ingredients:
- 4 self raising flour
- 1/4 salt
- 4 butter
- 1 egg
- 3 milk
- 2 water
- 4 sugar
- 4 butter
- 2 golden syrup
Instructions:
1. Sift flour and salt, beat egg, add milk.
2. Rub butter into flour, add liquid and mix into a soft dough.
3. Place ingredients for syrup into a saucepan, stir until sugar is dissolved and bring to the boil.
4. Place tablespoons of dough into pie dish.
5. Pour syrup over dumplings and bake in oven for 25 minutes at 375F degrees.
6. Serve with custard, cream, or icecream (or all of these!).
Title: Chilled Orange Soufflé With Calendula
Ingredients:
- 4 eggs
- 1/4 lemon juice
- 1/4 sugar
- 1 lemon, rind of
- 1/4 orange, rind of
- 1
- 1/4
- 1
Instructions:
1. Beat egg yolks until light and fluffy.
2. Add ½ cup sugar gradually; beat until very light in color.
3. Blend in juices, peel, and a dash of salt.
4. Stir over low heat until slightly thickened.
5. Soak gelatin in liqueur and stir into hot custard. Cool.
6. Beat egg whites until foamy, adding remaining ½ cup sugar gradually.
7. Beat until stiff. Whip cream.
8. Fold egg whites into custard with a whisk and then gently fold in whipped cream and calendula petals.
9. Pour into a bowl or glass soufflé dish. Chill.
10. To serve, top with paper-thin orange slices and calendula flowers.
Title: Little Lemon Souffles
Ingredients:
- 8 lemons
- 3 eggs
- 1/2 granulated sugar
- 2 flour
- confectioners' sugar
Instructions:
1. Place one oven rack in the lower third of the oven and preheat the oven to 350°F.
2. The lemons will be your serving dishes so prepare them as follows: trim the stem end from a lemon so that the fruit sits level.
3. Cut the top end one-third of the way down, making sure the cut is parallel with the bottom; reserve the top. Repeat with all the lemons.
4. Hold a lemon above a strainer set over a heat-proof bowl, and scoop out the pulp.
5. Squeeze and reserve the juice; discard the pulp. Repeat with all the lemons.
6. In a bowl of an electric mixer fitted with the whisk attachment, combine the egg yolks, 1/4 granulated sugar, 1/4 cup reserved lemon juice, and the flour.
7. Beat on medium speed until the mixture is pale yellow, about 3 minutes.
8. Fill a small saucepan one-quarter full of water and heat it to a simmer over medium heat.
9. Place the bowl over the simmering water, and whisk constantly until very thick, about 8 minutes.
10. Remove the bowl from the heat, and return to the mixer.
11. Beat on medium speed until cool, scraping down the sides several times with a rubber spatula, about 10 minutes.
12. Transfer to a medium bowl, and set aside. Wash and dry the mixer bowl and attachment.
13. Combine the egg whites and the remaining granulated sugar in the mixer bowl. Set a small saucepan filled with water over medium heat, and bring to a simmer.
14. Place the bowl over the simmering water, and whisk until the sugar has dissolved and the mixture is warm.
15. Remove from heat and return to the mixer fitted with the whisk attachments; beat on low speed until frothy.
16. Gradually increase the speed until the meringue is shiny and soft peaks form, 2 to 3 minutes; do not overbeat.
17. Whisk one-third of the meringue into the yolk mixture to lighten it, and whisk until smooth.
18. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just the rims.
19. Transfer shells to a parchment-lined baking sheet.
20. Bake until the meringue is slightly golden and rises about 1 inch above the lemon, about 15 minutes.
21. Remove from the oven, and transfer to serving plates.
22. Dust with the confectioner's sugar, and garnish with the reserved lemon tops.
23. Serve immediately.
Title: Sweet Potato Cupcakes by Jennifer Iserloh on Epicurious.com
Ingredients:
- 1/2 all-purpose flour
- 6 baking soda
- 1/2 granulated sugar
- 6 unsalted butter
- 2 sweet potato
- 1 vanilla extract
- 1/4 skim milk
- 1/4 confectioners' sugar
- 2 reduced-fat cream cheese
- 1/4 cinnamon
- 3 ground cardamom
- 1/4 ground cloves
- 1/8 dried cranberries
- 1/8
- 2
Instructions:
1. Heat oven to 350*F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers.
2. In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined.
3. Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full.
4. Bake until a toothpick comes out clean, 15 to 18 minutes. * see my note below.
5. Cool 10 minutes in pans; remove from pans and cool completely.
6. In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.
7. My Notes: My grantgrandkids will eat them unfrosted, but they are good enough to serve with frosting to the grown ups. I made my own oat flour with a food processor. I plan to make a second batch to throw in the freezer.
8. * I used 1/2 whole wheat, 1/2 white flour. I would test the mini-muffin tin times yourself. I found 15:00 was too long and overcooked them. Probably start testing at 11-12 minutes for doneness.
Title: Double-Chocolate Sugar Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 1 egg
- 2 milk
- 1 vanilla
- 3 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 sugar
Instructions:
1. Melt 1 cup chocolate chips in saucepan.
2. Set aside.
3. Beat butter until creamy; gradually add 1 c sugar, beating well.
4. Add egg, milk, and vanilla, mixing well.
5. Add melted chips, mixing until blended.
6. Combine flour, baking powder, soda and salt; gradually add to creamed mixture, mixing well.
7. Stir in remaining chocolate chips.
8. Shape dough into balls, 1 tablespoon at a time; roll balls in 1/2 c sugar.
9. Place on lightly greased cookie sheet.
10. Bake at 400 for 8-10 minutes.
11. (Cookies will be soft and will firm up as they cool.).
12. Remove to wire racks to cool.
Title: Chex Peach Dessert
Ingredients:
- 3 brown sugar
- 2/3 coconut
- 1 oleo
- 2/3 cream cheese
- 8 Cool Whip
- 12 powdered sugar
- 1
Instructions:
1. Mix the crushed Corn Chex, brown sugar, coconut and oleo together well.
2. Press half of the mixture into a 9x13 pan.
3. Blend the cream cheese, Cool Whip, pwodered sugar, and can of peach pie filling together.
4. Pour over crumb mixture .
5. Top with remaining half of the Chex Mix mixture.
Title: Chambord Raspberry Brownie Recipe
Ingredients:
- 1 eggs
- 2 water
- 1/2 Chambord raspberry liquor
- 1/4 confectioners' sugar
- 1/4 pecans
- 1
- 1/4
Instructions:
1. Preheat oven to 350ºF.
2. Line a 9x13-inch" baking pan with nonstick foil.
3. Combine cake mix, eggs, oil, water, pecans, and Chambord. Fold in raspberry chocolate chips.
4. Pour into prepared baking pan and smooth.
5. Bake 35-40 minutes. Cool to room temperature before cutting.
6. Dust with sifted confectioners' sugar before serving.
Title: Wheat Blueberry Muffins
Ingredients:
- 3 wheat flour
- 2/3 sugar
- 1/2 brown sugar
- 1 salt
- 2 1/2 baking powder
- 1 milk
- 2 eggs
- 1 canola oil
- 1 blueberries
Instructions:
1. Shift together flour,sugar,brown sugar,baking powder, salt and cinnamon.
2. Combine egg, oil, and milk,add to dry ingredients.Stir until completely combined.
3. Fill greased muffin tins 1/4 full.
4. Bake at 350°F.
5. Then enjoy!
Title: Chocolate Toffee Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 1 2/3 brewed coffee
- 3/4
- 1
- 8 1/2
Instructions:
1. Crumble cake into small pieces.
2. Prepare pudding according to package directions, using the 1 2/3 cups of milk.
3. In a large trifle or other glass serving bowl, place half of the crumbled cake.
4. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, and then half of the candy bars.
5. Repeat layers in same order with remaining ingredients.
6. Refrigerate until serving.
Title: Low-Fat Peach Upside Down Cake
Ingredients:
- 1 1/2 reduced-calorie margarine
- 2 reduced-calorie margarine
- 1/4 sugar
- 2 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 1/4 baking powder
- 1 1/2 salt
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Pour the melted margarine into an 8 x 8 x 2" baking pan, spreading to coat bottom and sides of pan.
2. Arrange peaches in bottom of pan. Place the remaining margarine in food processor; process 10 seconds; add sugar; pulse 20 seconds. Add eggs, vanilla and almond extracts and 2 tablespoons water; process 10 seconds. Scrape down sides of work bowl; add remaining ingredients. Pulse until batter thickens.
3. Spread evenly over peaches.
4. Bake 25 - 30 minutes, until toothpick inserted in center of cake comes out clean. Cool on rack 2 minutes. Loosen around edges with metal spatula and invert onto serving plate.
Title: Cream Cheese Cut-Out Cookies
Ingredients:
- 1 margarine
- 1 cream cheese
- 1 sugar
- 1 vanilla
- 1 flour
- 2 1/2
Instructions:
1. Cream margarine and cream cheese, then add the sugar, egg yolk, and vanilla, and flour last.
2. I like to chill dough over night or at least several hours.
3. Roll out chilled dough and cut in desired shapes with your favorite cookie cutters.
4. Bake at 350° for 10 minutes.
5. Ice and decorate.
Title: Easy Chocolate Puff Pastry Croissants
Ingredients:
- 2 puff pastry sheets
- 1 - 1 1/2 egg
- 2 butter
- 1 confectioners' sugar
- 2 hot water
- 1 confectioners' sugar
- 2
Instructions:
1. Set oven to 350°F.
2. Grease 2 baking sheets.
3. Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square.
4. Cut into four even squares.
5. Place 2-3 tablespoons milk chocolate baking chips in the center of each square.
6. Brush the edges lightly with the beaten egg.
7. Fold each square into triangles, press the edges to seal.
8. Place on the baking sheets 2-inches apart.
9. Repeat with remaining puff pastry sheet.
10. Bake for about 15-17 minutes or until puffed and golden brown.
11. Cool on baking sheets for about 3 minutes, then remove to wire racks to cool completely.
12. In a small microwave-safe bowl melt the 2 ounces semisweet chocolate with 2 tablespoons butter on HIGH for about 25-30 seconds, stirring once and until smooth. until smooth.
13. Stir/whisk in the confectioners sugar until combined.
14. Add in water until the icing is smooth and desired consistency for drizzling.
15. Drizzle over the pastries.
16. Sift lighty with confectioners sugar if desired.
Title: Sugar and Spice Cookies
Ingredients:
- 3/4 vegetable shortening
- 1 light brown sugar
- 1 egg
- 1/4 molasses
- 2 flour
- 2 baking soda
- 1 cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/4 salt
- sugar
Instructions:
1. In a bowl cream shortening with the brown sugar until mixture is light and fluffy. Stir in the egg and the molasses.
2. In another bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and salt.
3. Add the flour mixture, in batches, to the shortening mixture. Blend the dough well.
4. Chill the dough, covered, for 1 hour.
5. Roll leve1 tablespoons of the dough into balls, dip one side of each ball into the granulated sugar, and arrange sugared sides up about 3 inches apart on lightly greased baking sheets.
6. Bake the cookies in batches in a 375° oven for 10 to 12 minutes, or until they are puffed and cracked on top.
7. Transfer the cookies to racks and let them cool.
Title: Flourless Chocolate Oh-So-Good Molten Cake
Ingredients:
- 6 bittersweet chocolate
- 6 unsalted butter
- 1/4 cream of tartar
- 4 granulated sugar
- 1/8
- 2
Instructions:
1. Have all ingredients at room temperature before you start.
2. Preheat the oven to 400° F.
3. Prepare muffin tins-- butter them generously, then sprinkle with sugar, tapping the tins on the counter to distribute it evenly.
4. Using a double boiler or microwave, melt the chocolate and butter together, stirring to encourage it.
5. Remove from heat and sift in the cocoa, stirring with a fork or small whisk until smooth.
6. Beat egg whites with cream of tartar until soft peaks form.
7. Gradually add sugar, beating on high speed until stiff but not dry.
8. Use a rubber spatula to fold some of the whites into the chocolate mixture, just to lighten it.
9. Fold in remaining whites.
10. Spoon into prepared muffin tins.
11. (If you aren't baking them for immediate consumption, they may be refrigerated at this point.) Bake until the tops of the cakes are slightly cracked but the centre is still gooey.
12. This will take 7 to 8 minutes; count on an extra minute or so if the batter was refrigerated.
13. Remove from oven and let them sit for a few minutes-- the cakelets will shrink slightly from the sides and fall a little.
14. Place a cake rack over the pan and invert.
15. The cakes will fall out.
16. Serve them warm, with icing sugar sifted over the surface, a touch of whipped cream on the side if you like, and a couple of fresh raspberries or strawberries.
Title: Tofu Chocolate Cake
Ingredients:
- 1 soft tofu
- 1 water
- 1/4
Instructions:
1. With a food processor or blender, mix cake mix and tofu together.
2. Once mixed, add 1/4 cup water and blend again until smooth.
3. Pour into baking dish and cook according to the directions on the cake mix box, depending what type of dish you use. Sometimes I make cupcakes, sometimes I make a cake and cut it into squares.
4. DO NOT add the oil/egg/whatever else the cake mix box says you need - the tofu takes the place of all of these!
Title: Lemon Drop Cookies
Ingredients:
- 1/2 butter
- 1/2 confectioners' sugar
- 2 flour
- 1 egg
- 3/4 granulated sugar
- 1 1/2 butter
- 3 lemon juice
- 1 lemon, rind of
Instructions:
1. Make Cookie: Combine the 1/2 pound butter and confectioner's sugar in a mixer bowl. Beat together for 30 seconds.
2. Add flour and mix well.
3. Using 1 1/2 - 2 teaspoons dough per cookie, roll into balls and place an inch or 2 apart on a greased or parchment lined baking sheet.
4. Using a glass coated with cooking spray or your hand (I just use my fingers), lightly flatten the balls into a circle. Using your thumb or the back of a 1/4 teaspoon measuring spoon, create a dent in the center of each cookie.
5. Bake in preheated 350 oven 10-12 minutes. Remove to rack and cool.
6. Make lemon Curd: In a small non-reactive saucepan, combine the egg, granulated sugar, 1 1/2 T. butter, lemon juice and lemon rind. Cook over medium-low heat, stirring constantly until thick and bubbly. Or, use a double boiler. Let cool 5 minutes. Spoon @ 1/2 t. curd into dent of each cookie. Sprinkle with confectioners sugar if desired.
Title: Coconut Cream Cake
Ingredients:
- 2 sugar
- 1/2 unsalted butter
- 1 buttermilk
- 2 flour
- 1 baking soda
- 1 vanilla
- 1/2 eggs
- 5 unsweetened coconut
- 2 1/2 confectioners' sugar
- 1 unsalted butter
- 1/2 cream cheese
- 8 low-fat milk
- 2 pecans
- 1 1/2
Instructions:
1. Preheat oven to 350º. Grease and flour three 8" round cake pans. Set aside.
2. In a large bowl, cream sugar and butter until light and fluffy.
3. Sift flour and baking soda into mixture and mix well. Add vanilla, buttermilk, and oil; mix until smooth.
4. Separate eggs, placing whites in another bowl. Mix yolks into cake batter one at a time until batter is smooth.
5. Whisk egg whites into stiff (but not dry) peaks: gently fold into batter until fully incorporated.
6. Fold in 1 1/2 cups of coconut.
7. Divide batter among 3 cake pans. Place on middle rack and bake for 25 to 30 minutes, or until golden brown; a toothpick inserted in center should come out dry. Remove pans from oven and let cakes cool.
8. lcing: In a large bowl, beat sugar and butter. Add cream cheese and mix unti1 smooth and fluffy. If icing is too thick, add a littie milk until consistency is spreadable.
9. When cakes have cooled, remove from pans and place one layer on cake plate. Spread 1/3 of icing on the layer. Place another layer on top. Spread another 1/3 of icing on second layer and top with last layer.
10. Spread remaining icing on the top and sides of cake.
11. Sprinkle on pecans and remaining cup of coconut.
Title: Rhubarb on the Simple
Ingredients:
- 2 rhubarb
- 1/2 water
- 1 lemon
- 1 sugar
Instructions:
1. Combine all ingredients in saucepan set over medium heat. Cook 6 or 7 minutes or until tender.
2. Cool to room temperature.
3. Puree in a blender or food processor.
4. Spoon into individual dishes.
Title: Peanut Butter Crunch (Ice Cream Topping)
Ingredients:
- 1/2 butter
- 2 brown sugar
- 1 1/4 peanut butter
- 3/4 peanuts
- 1/2 vanilla
- 1
Instructions:
1. Melt butter in a saucepan over medium heat. Stir in brown sugar until it softens. Slowly add milk and stir until sugar dissolves.
2. Bring to a boil and cook until mixture reduces and thickens.
3. Add peanut butter and mix thoroughly.
4. Add peanuts and vanilla.
5. Continue stirring until smooth.
6. Serve warm over ice cream.