lumicero/recipes-ing2inst huggingface dataset:
Title: Cookie Butter Sufganiyot Bites
Ingredients:
- 2 canola oil
- 1 sugar
- 1 ground cinnamon
- 1 butter
- 1 1/2
Instructions:
1. Heat oil in a large heavy pot or fryer to 300 degrees F. In a small bowl, stir to combine sugar and cinnamon; set aside.
2. Remove biscuit dough from can and separate biscuits. Cut each into quarters. Working in batches, fry the dough, flipping occasionally, until puffed and golden on both sides. Drain on a towel-lined plate then toss in sugar and cinnamon mixture. Repeat process with remaining dough.
3. Fill a pastry bag fitted with a small tip with cookie butter. Use a small sharp knife to cut a small slit in the side of the sufganiyot. Carefully pipe the cookie butter into the center of each sufganiyot.
Title: Bistro Creme Caramel
Ingredients:
- 1 sugar
- 1/4 water
- 1 evaporated milk
- 1 sweetened condensed milk
- 4 eggs
- 1 vanilla extract
Instructions:
1. Place a rack in a large slow cooker. Or make a rack using rings of wadded tin foil.
2. In a small saucepan, combine the sugar and the water. Cook over medium heat, swirling the pan occasionally, until the sugar is dissolved about 5 minutes. Simmer the mixture without stirring until it begins to turn brown around the edges, about 10 minutes. Gently swirl the pan until the syrup is evenly caramelized.
3. Protect your hand with an oven mitt. Pour the hot syrup into a 6-cup soufflé dish, turning the dish to coat the bottom evenly. Let cool until the caramel is just set.
4. In a bowl, whisk together the evaporated and sweetened condensed milks. Beat in the eggs and vanilla until blended. Pour the mixture into the prepared baking dish.
5. Place the dish on the rack in a large slow cooker. Pour hot water to a depth of 1 inch of around the soufflé dish. Cover and cook on high for 2 to 2-1/2 hours minutes or until a knife inserted near the center comes out clean.
6. Protecting your hands with oven mitts, carefully remove the dish from the slow cooker. Let cool slightly, then cover and refrigerate until chilled, several hours or overnight.
7. To serve, run a knife around the inside of the dish. Invert a serving plate on top of the dish and quickly invert the two. Carefully remove the dish allowing the caramel to drizzle over the cream. Cut into wedges to serve.
Title: West Indian Fruitcake
Ingredients:
- 1 1/2 dry red wine
- 3/4 cranberry juice cocktail
- 3/4 prune
- 1 candied citron peel
- 1 1/2 sugar
- 1 margarine
- 3 butter
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 3/4 vanilla extract
- 1/2 salt
- 3 ground cinnamon
- 1 eggs
- 1 lime zest
- 1 light corn syrup
- 1 1/2 confectioners' sugar
- 4 tap water
- 2 lime juice
- 1/2 lime zest
- 1/4 salt
Instructions:
1. In 2-quart saucepan over high heat, heat first 4 ingredients to boiling (wine, prunes, raisins, citron).
2. Remove saucepan from heat; let stand 30 minutes to soften fruit.
3. In blender at low speed, blend fruit mixture, half at a time, until smooth; set aside.
4. Preheat oven to 325°F Grease 10-inch Bundt pan or tube pan.
5. In large bowl, with mixer at low speed, beat sugar and margarine or butter just until blended. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to low; add flour, baking powder, baking soda, vanilla extract, salt, cinnamon, eggs, and fruit mixture; beat until well mixed, constantly scraping bowl. Increase speed to high; beat 1 minute, occasionally scraping bowl. Stir in grated lime peel.
6. Spoon batter into pan, spreading evenly. Bake 1 hour or until toothpick inserted in cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove cake from pan. Cool completely on rack.
7. LIME GLAZE: In medium bowl, with spoon, stir in all the ingredients until smooth.
8. To serve, prepare Lime Glaze. Spoon glaze over cake.
9. In small bowl, stir mixed candied fruit with corn syrup. Garnish top of cake with candied fruit. 24 servings.
10. Good Housekeeping.
Title: Lemontensity Dipping Sauce
Ingredients:
- 4 non-dairy whipped topping
- 6 lemon yogurt
- 2 fresh lemon juice
- 1
Instructions:
1. Combine all ingredients. Blend well. Chill.
2. Serve as a dessert sauce or dipping sauce.
Title: Easy Low Fat Individual Peach Cobblers
Ingredients:
- 1/4 egg
- 1 skim milk
- 1/2 Splenda sugar substitute
- 1
- 8
Instructions:
1. Drain and seperate peaches into 4 individual dessert cups that are oven safe. Mix egg, bisquick, skim milk and Splenda together in a small bowl until well mixed then pour 1/4 of mixture over top of each cup of peaches.
2. Bake at 400 degrees for approx 15 minutes or until the topping is brown.
3. Can be served cool or hot. If desired, cool and top with a tsp of fat free cool whip.
4. This is so easy to make and I do it in stemmed clear dessert cups, cool and top with the cool whip. Not only does it taste wonderful but it looks like you spent a long time making it!
Title: Brownie Cake
Ingredients:
- 2 granulated sugar
- 2 all-purpose flour
- 1/2 salt
- 1/2 margarine
- 1 water
- 1/2 Crisco shortening
- 6 cocoa powder
- 1 baking soda
- 1/2 buttermilk
- 2 eggs
- 1/2 margarine
- 1 confectioners' sugar
- 2 cocoa powder
- 6 buttermilk
- 1 vanilla extract
- 1
Instructions:
1. BROWNIE.
2. Sift together sugar, flour and salt.
3. In a saucepan, bring to a boil margarine, water, Crisco and cocoa powder. Add to the flour mixture.
4. Dissolve baking soda into buttermilk and add mixture.
5. Add eggs. Mix all together well.
6. Pour into greased and floured jellyroll pan Bake for 20 minutes at 350 degrees or until a wooden pick comes out clean.
7. ICING.
8. Put melted butter in a medium-size mixing bowl.
9. Beat in remaining ingredients except chopped nuts. Fold in nuts.
10. Pour over hot brownie base.
11. Cut into squares when cool.
Title: Easy Apricot Pastries
Ingredients:
- 6 cream cheese
- 1/3 vanilla extract
- 3/4 apricot
- 2 egg
- 3/4 sugar
- 1
Instructions:
1. Heat oven to 375 degrees F.
2. In small bowl, mix cream cheese, preserves and vanilla; set aside.
3. Open dough canister, remove roll and gently unwind.
4. Press two connected triangles together to form a rectangle.
5. Spread each rectangle with 1 tablespoon plus 2 teaspoons of the cream cheese mixture, leaving a 1-inch border around the edge.
6. Top each with about 1/4 cup of the apricot slices.
7. Fold one corner of the rectangle over to the middle of the filling, then fold the opposite corner over it, pressing them together to form a tight seal.
8. Brush with egg and sprinkle with sugar.
9. Carefully transfer to baking sheet and bake for about 12 minutes or until browned.
10. With a metal spatula, remove pastries to a cooling rack for 5 minutes.
11. Serve immediately.
Title: Kittencal's Slice N' Bake Refrigerator Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 vanilla
- 1 vanilla instant pudding mix
- 1/2 all-purpose flour
- 2 baking soda
- 1 3/4 salt
- 3/4 white sugar
- 1/4
Instructions:
1. In a mixing bowl cream the butter with sugar for about 3 minutes.
2. Add in egg yolk and both extracts; beat until no sugar granules remain.
3. Beat in vanilla pudding mix until combined.
4. In a small bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until combined (the mixture will be dry and slightly crumbly).
5. Remove the dough to a surface and gently knead the dough until it comes together (this will take only a few seconds).
6. Roll into one large log or two smaller logs.
7. Wrap in plastic wrap and refrigerate until hard (about 4 or more hours).
8. Set oven to 350 degrees F.
9. Slice into slightly over 1/4-inch thickness (you may coat the slices in sugar if desired).
10. Place onto a greased baking sheet/s.
11. Bake for about 8 minutes or until light golden brown.
12. Allow to sit and harden slightly in the pan before removing (the cookies will harden upon sitting in the pan).
Title: Inglenook Cottage Ice Cream & Variations
Ingredients:
- 2 eggs
- 1/2 sugar
- 1 salt
- 1 milk
- 2 heavy cream
- 1/4
Instructions:
1. Crack the eggs into a large mixing bowl.
2. Add sugar and salt, whisk well.
3. Heat milk in a 3 quart saucepan over medium heat until it's just started to steam. Do not boil.
4. Slowly add warm milk to egg mixture, whisking the whole time, to temper the eggs.
5. Pour the mixture back into the saucepan and heat slowly until it thickens. Whisk while it heats, until it has the consistency of liquid pudding. (If in doubt, take off the heat, tilt the pan and see if the whisk creates trails across the bottom of the pan.) DO NOT BOIL.
6. Pour the mixture into a clean heat-proof bowl.
7. Add cream and whisk well.
8. Chill in the refrigerator for 3 to 4 hours.
9. Add alcohol. Stir well.
10. Process in ice cream machine until mixture pulls away from the sides of the canister. There should be NO thick layer of frozen ice cream on the sides of the canister - keep churning, if there are. Total time is usually 30 -35 minutes, but check before that.
11. Put in containers and place in freezer for a few hours before serving.
12. VARIATIONS:
13. Coffee: Add 1 - 2 T of instant coffee to milk as it warms. Frangelico, rum, whiskey - they all work with coffee.
14. Molasses: Add 1/4 cup losses to the egg and sugar mixture. Spiced rum, rye, Irish whiskey work especially well with this.
15. Fruit flavors: Cook 1-1/2 cup fruit with 3/4 cup sugar in a saucepan for about 10 - 15 minutes, over low heat. Nice additions to the mixture include orange zest, orange juice, pinch of coarse black pepper (with blueberries), cinnamon, etc. Cool mixture for a few hours. Add 3/4 cup to custard mixture, right before churning. This makes about 3 pints, but still works in a Cuisinart 1/2 gallon machine. Tequila, Agavero, Triple Sec are all good choices for the alcohol.
16. Chocolate: Before making the ice cream base, warm 1 cup of the cream and pour over 1 cup semi-sweet chocolate chips. Stir well and cool. Make base, as above, but add the remaining cup of cream and the chocolate/cream mixture; chill, then churn. (Great with Kahlua, Bailey's, Frangelico for the alcohol.).
Title: Blackberry Gratin
Ingredients:
- 1 1/2 blackberries
- 1/2 light brown sugar
- 1/3 heavy cream
- 1 sour cream
Instructions:
1. Preheat the broiler (griller).
2. In a large bowl, mix together the berries and 1/4 of the brown sugar.
3. Pour into a flameproof shallow baking dish or 9-inch pie dish.
4. In a medium bowl, whisk the cream with 1 tablespoon of the brown sugar until soft peaks form.
5. Whisk in the sour cream.
6. Place dollops of the cream mixture on top of the berries, in mounds.
7. Sprinkle evenly with the remaining 3 tablespoons brown sugar.
8. Slip under the broiler about 2 inches from the heat source and broil (grill) until the sugar melts, about 2 minutes.
9. Remove from the broiler and serve immediately.
Title: Chiffon Pumpkin Pie
Ingredients:
- 2 sugar
- 1/3 ground ginger
- 1/4 butter
- 6 unflavored gelatin
- 1/4 brown sugar
- 1/2 salt
- 1/2 ground nutmeg
- 1/2 ground ginger
- 1/2 cinnamon
- 1 milk
- 1/2 eggs
- 3 rum
- 1/4 sugar
- 1/4 pumpkin puree
- 1 3/4 heavy cream
- 1
Instructions:
1. Crust instructions:.
2. Preheat the oven to 325 degrees.
3. Combine the crushed gingersnaps, sugar, ginger, and butter.
4. Press the mixture into a buttered 9" pie plate with the back of a spoon, making sure the top edge is even all around.
5. Bake the crust for 8 to 15 minutes, until it is lightly browned (baking time depends on the oven and on the type of pie dish you are using - a ceramic dish will take longer because it takes longer to heat up).
6. Filling instructions:.
7. In a heavy-based saucepan, combine the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and egg yolks. Stir thoroughly. Set the pan over medium heat and cook gently, stirring constantly, until the mixture thickens slightly. Do not let it boil!
8. Remove the mixture from the heat and let it cool - DO NOT PUT IN THE FRIDGE! Add the pumpkin puree and the rum. Refrigerate the mixture, stirring occasionally until it thickens enough to form mounds.
9. With an electric mixer, beat the egg whites and 1/4 cup sugar until they form stiff peaks. Stir a few spoonfuls of the egg whites into the pumpkin mixture, then fold the remaining whites into the mixture.
10. Pour the filling into the cooled crust. Refrigerate for several hours.
11. Just before serving, spoon the whipped cream onto the filling and garnish with crushed ginger snaps.
Title: Butterfinger Dessert Weight Watchers 4 Ww Pts
Ingredients:
- 1 fat-free sugar-free vanilla pudding mix
- 1 fat-free cool whip
- 2 skim milk
- 4
- 1 1/2
Instructions:
1. Spray a 9 x 13" pan with cooking spray.
2. Tear angel food cake into bite size pieces.
3. Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.
4. Crush candy bars.
5. Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.
Title: Spiced Zucchini Bread
Ingredients:
- 3 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 baking powder
- 1 1/2 cinnamon
- 3/4 walnuts
- 3 eggs
- 1 1/2 sugar
- 1 vanilla extract
- 2 zucchini
- 2 crushed pineapple
- 1
Instructions:
1. Combine flour, soda, salt, baking powder, cinnamon and nuts. Set aside.
2. In large mixing bowl beat eggs slightly.
3. Add sugar, oil, and vanilla; beat till creamy.
4. Stir in zucchini and pineapple.
5. Add dry ingredients, stir only until moistened.
6. Spoon batter into 2 well greased & floured 9x5-inch loaf pans.
7. Bake at 350°F for 1 hour or until done.
8. Cool 10 minutes before removing from pan.
9. Turn out on rack and allow to cool completely.
Title: Raisin Cake With Browned Butter Frosting
Ingredients:
- 2 raisins
- 2 water
- 1 applesauce
- 1/2 sugar
- 2 salt
- 1 baking soda
- 1 flour
- 4 vanilla
- 2 cinnamon
- 1 nutmeg
- 1 clove
- 1 butter
- 1/4 water
- 2 vanilla
- 2 powdered sugar
- 1 1/2
- 2
Instructions:
1. Cream sugar and lard. ( i used butter not lard).
2. Cook raisins and 2 cups water for 15 minutes.
3. Add and mix together the mushy applesauce, lard and sugar.
4. Add dry ingredients and vanilla.
5. Bake in 9x13 greased pan for 35 minutes at 350 degrees.
6. Frosting: melt the butter and stir over heat until golden.
7. Add cream, water, vanilla and powdered sugar.
8. Spread on cake.it gets hard when cooled.
Title: Chocolate Peppermint Pizzelle Sandwich Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 baking powder
- 1 1/2 ground cinnamon
- 1 orange zest
- 1/2 fine salt
- 1/4 eggs
- 3 granulated sugar
- 1 Splenda sugar substitute
- 1/2 unsalted butter
- 12 confectioners' sugar
- 4 unsalted butter
- 1/2
Instructions:
1. COOKIES:.
2. Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
3. In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
4. Make a well in the center of the dry ingredients and pour in the egg mixture.
5. Gradually whisk the liquid into the flour to make a thick batter.
6. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together.
7. (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
8. Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minute
9. Lightly spray the hot surface with nonstick cooking spray.
10. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint.
11. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds.
12. Open and remove cookie from the iron, cool on a rack.
13. Repeat with remaining batter.
14. FILLING:.
15. Put the chocolate and butter in a microwave safe bowl.
16. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth.
17. Alternatively, put the chocolate in a heatproof bowl.
18. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water).
19. Stir occasionally until melted and smooth. Stir in mint extract.
20. To serve pipe a tablespoon of the mint filling into the center of half the cookies.
21. Top with another cookie and press to make a sandwich.
22. Serve now or keep tightly covered for up to 1 week.
Title: One Bowl Chocolate Cake
Ingredients:
- 125 butter
- 1 caster sugar
- 1 milk
- 1 self-rising flour
- 1/2 bicarbonate of soda
- 1/2 eggs
- 2/3 rum
- 2 vanilla
- 1
Instructions:
1. Heat butter,sugar and milk in saucepan till melted.
2. Stir to combine and remove from heat.
3. Sift flour,cocoa and soda together into saucepan.
4. Stir in almond meal, eggs and essence.
5. Pour into greased and lined 20 cm round cake tin.
6. Bake at 180 degrees celsius for 40 - 50 minutes.
7. Cool in tin and the turn onto rack.
8. Ice with your favourite frosting or ganache.
Title: A+ Molasses Ginger Snaps
Ingredients:
- 1/4 molasses
- 1 sugar
- 1 egg
- 3/4 Crisco shortening
- 2 flour
- 1 salt
- 1 cinnamon
- 1 clove
- 1 ginger
Instructions:
1. Mix all ingredients together at one time with your hands. Form into balls and roll in sugar. Place 2 inches apart on lightly greased cookie sheets. Bake at 375* for 8--10 minute For a chewy cookie, bake the minimum amount of time.
2. Makes 3--4 dozen.
Title: Apple Sauce, Banana and Raisin Bread Pudding
Ingredients:
- 4 granny smith apple
- 1 butter
- 2 1/2 raisins
- 2 bananas
- 1 1/2 half and half milk
- 1 nutmeg
- 1 cinnamon
- 1 1/2 honey
- 1 white sugar
- 2 vanilla
- 1 eggs
- 1
- 2
Instructions:
1. Step 1:Heat oven to 350 F.
2. Step 2: Melt 2 tablespoons of butter in a small pan, then add chopped apple. Stir and add honey, cane sugar, 1/2 teaspoon of cinnamon. Then add raisins. Cook until apple soft.
3. Step 2: Mix eggs, milk, vanilla, nutmeg, cinnamon and whip until smooth.
4. Step 3: Grease small bowl with remainder of butter, then layer apple sauce, sliced bananas, then bread. Layer to top of bowl. Then pour milk over top.
5. Bake in oven in shallow pan of water for 45 minutes.
6. Serve warm or cold with vanilla ice-cream or whipped cream. Enjoy your dessert.
Title: Chocolate Brownies
Ingredients:
- 1/2 sugar
- 1 vanilla essence
- 1 eggs
- 3 baking powder
- 1/4 cocoa powder
- 1/3 salt
- 1/4 flour
- 1/2 icing sugar
- 1/2 cocoa powder
- 1/2
Instructions:
1. Preheat oven to 180C or 350F.
2. Mix oil and sugar in a small bowl until well combined.
3. Add eggs and vanilla essence and stir until just combined.
4. Mix all dry ingredients apart from icing sugar and 1/2 teaspoon cocoa powder in a large bowl and mix until all blended (Sift Dry ingredients to make sure you dont get any lumps of dry ingredients).
5. Make a well in the dry ingredients and then add the ingredients in the small bowl and mix.
6. When mixture is a dark glossy brown, runny, leaves ribbons behind for a short amount of time and isn't too thick then it's ready.
7. Pour the mixture in a baking tray about 10cm maximum in length, lined with non-stick baking paper, then bake in the oven for 20-30 minutes or until something is inserted and comes out mostly clean and sides start the slightly pull away from the baking paper, take it out.
8. Cool for around 5 minutes until just slightly warm, put your icing sugar and 1/2 teaspoon cocoa powder in a bowl and combine it, then pour it in a shaker and shake it all over the brownies, you can also sift it over the brownies.
9. Cut into equal squares, and serve to the table and you're ready to eat! Enjoy.
Title: Mini Pumpkin Cupcakes
Ingredients:
- 1 canned solid-pack pumpkin
- 1/4 unsalted butter
- 1/3 eggs
- 2 all-purpose flour
- 1 2/3 sugar
- 1 1/2 baking soda
- 1 salt
- 3/4 nutmeg
- 1/2 cinnamon
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Line 48 miniature muffin cups with paper liners.
3. Using electric mixer, beat pumpkin,butter,juice and eggs until smooth.
4. Add remaining ingredients except powdered sugar and beat until smooth, stopping to scrape down sides of bowl.
5. Spoon 1 tablespoon batter into each paper liner.
6. Bake until tester inserted in center of cupcake comes out clean, about 10 minutes.
7. Cool completely in pans.
8. Sprinkle with powdered sugar and serve.
Title: 3 Ingredient Pumpkin Spice Cupcakes
Ingredients:
- 2 pumpkin
- 2 vanilla
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a large bowl for 2 minutes. Contents will be VERY thick. (Electric mixer may be used.).
3. Line muffin tin with paper cups.
4. Fill 2/3 full with batter.
5. You may add a 1/4 cup of water to make it easier to stir.
6. Bake 22 to 24 minutes.
7. Optional: sprinkle tops with cinnamon sugar before placing in oven if you don't use frosting.
Title: Vanilla Berry Trifle
Ingredients:
- 2 vanilla instant pudding mix
- 4 mascarpone cheese
- 24 triple sec
- berries
Instructions:
1. In a large bowl, prepare instant pudding with 3 cups whole milk.
2. Beat in the mascarpone cheese and set aside.
3. Slice the pound cakes into 8ths (you should need exactly 1 1/2 pound cakes to make one trifle).
4. Arrange three slices of pound cake in the bottom of each trifle dish.
5. Take another 2 slices of pound cake, cut them into 4ths, and place the cubes into the unfilled spaces between the three already placed slices of pound cake.
6. Sprinkle the pound cake with triple sec (you can use as much or as little as you like -- I like to use about 3-4 tablespoons per layer).
7. Spread 1/6 of the pudding mixture on each of the pound cake layers.
8. Spread berries evenly over the pudding.
9. Repeat 2 more times.
10. Enjoy! :).
Title: Pammy's Good Boy Dessert
Ingredients:
- 6 mini graham cracker tart crusts
- 1 fat free sugar-free instant chocolate fudge pudding mix
- 2 skim milk
- 1 creamy peanut butter
- 1 fat-free cool whip
- 1
Instructions:
1. In a mixing bowl, add hershey's and peanut butter(if using peanut butter) along with a very small amount of the milk and mix with mixer until smooth.
2. Add remaining milk and pudding mix and mix very well.
3. Put 1/4 cup mixture into each of the crust.
4. Refridgerate.
5. Add to bowl(remaining pudding)the one cup firmly packed(still rather frozen)cool whip.
6. Mix very well.
7. Place topping mixture in a bowl with a lid and place in freezer, a couple of hours at least but longer is better.
8. I use a ice cream scoop to divide topping equally, topping each dessert.
Title: Skinny Chocolate Ricotta Mousse
Ingredients:
- 2 low-fat ricotta cheese
- 3 sugar
- 2 salt
- 1/2
- 1
Instructions:
1. In a food processor blend ricotta and cocoa powder until completely smooth. Transfer to a large bowl.
2. Place egg whites, sugar and salt into the top of a double boiler (metal bowl over water). Cook and whisk constantly until the sugar dissolves and the mixture is warm, about 3 minutes.
3. Remove bowl from heat and beat with an electric mixer on high until stiff peaks form, about 5 minutes. Using a rubber spatula, gently fold egg white mixture into the bowl with ricotta until well combined.
4. Divide into 6 6 oz. ramekins or small glasses and refrigerate at least 3 hours. If desired, garnish with whipped topping and a sprinkle of sweetened chocolate powder!
Title: Cocoa Krispies Squares
Ingredients:
- 6 peanut butter
- 1/3
- 4
Instructions:
1. Melt chips and peanut butter in top of double boiler.
2. Add to Cocoa Krispies.
3. Press into a buttered pan; refrigerate and cut into squares, when ready to serve.
Title: Delightful Lemon Mousse
Ingredients:
- 3/4 boiling water
- 1 lemons, rind of
- 2 frozen raspberries
- 1/2
- 1
Instructions:
1. Stir boiling water into gelatin and lemon peel in bowl until completely dissolved.
2. Mix apple juice and ice to measure 1 cup (was 1 3/4 c).
3. Stir into gelatin until slightly thickened.
4. Stir in whipped topping with wire whisk.
5. Pour half of the raspberry sauce into dessert dishes, top with mousse, finish with remaining sauce.
6. Refrigerate 4 hours or until firm.
7. Note: I reduced the amounts of liquid after problems with this recipe.