lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chunk Cookies
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 1/2 light-brown sugar
- 1 egg
- 1/2 vanilla
- 1 flour
- 1/4 salt
- 1/2 baking powder
- 1/2 baking soda
- 1 1/4
Instructions:
1. Preheat oven to 350°F Lightly grease baking sheets.
2. Combine butter, granulated sugar and brown sugar in a large bowl. Beat with an electric mixer set at medium speed until creamy. Beat in egg and vanilla.
3. Combine flour, salt, baking powder and baking soda in a small bowl and mix well.
4. Add flour mixture to butter mixture, beating continually. Stir in chocolate chunks.
5. Drop batter by tsp.'s onto baking sheets.
6. Bake until lightly browned (8-10 mins).
7. Cool on baking sheets for 1 minute.
8. Transfer to wire racks to cool completely.
Title: Dip for Apples
Ingredients:
- 12 cream cheese
- 1/4 brown sugar
- 1
- 1/2
Instructions:
1. Combine cream cheese and brown sugar until thoroughly combined.
2. Spread cheese mixture onto the bottom of a rimmed serving dish.
3. Pour caramel dip on top of the cream cheese and spread it until it completely covers the cheese.
4. Sprinkle Heath bits evenly over the dip.
Title: Perfect Pie Crust for Double Crust Pie
Ingredients:
- 2 1/4 all-purpose flour
- 3/4 salt
- 2/3 shortening
- 8 -10 water
Instructions:
1. In a medium bowl, stir together flour and salt. Cut in shortening using a pastry blender or fork until shortening is in pea-sized pieces (I usually use my hand crank chopper to do this).
2. Add water, 1 tablespoon at a time, mixing with fork in between, until all of the flour mixture is moistened and can be formed into a ball. Divide mixture in half.
3. At this point, you can roll dough into a 12 inch circle on a lightly floured surface, but I prefer to tape a 12 inch square piece of waxed paper to my work surface with double sided tape, put my dough on that, then cover with another piece of waxed paper, and roll out.
4. When dough is in a circle as big as your waxed paper (ie 12 inch circle), peel off the top layer of waxed paper and discard.
5. Lift the dough and bottom layer of waxed paper up and invert onto your pie pan. Gently peel the waxed paper off.
6. Do the same with the other 1/2 of your dough to make your top crust.
7. Before placing pie in the oven, wrap a 3 inch wide strip of foil around the edge of your crust, allowing 2 inches to fold over the top of your pie. 1/2 way through your bake time, carefully pull the foil off and finish baking. Your crust will turn out perfect every time!
Title: Sponge Cake- Fruit Dish
Ingredients:
- 5 eggs
- 3/4 sugar
- 1 all-purpose flour
- 1/2 baking powder
- 3 butter
- 1 vanilla extract
- 1 bananas
- 2 apples
- 2 grapes
- 2
- 18
Instructions:
1. Preheat oven to 350 0°F.
2. Butter and flour a pan with a hole in the middle.
3. In a bowl, beat eggs and sugar 5 minutes, of till thickens, Set aside.
4. In another bowl, put flour and baking powder.
5. Put into beaten egg mixture.
6. Then with a spatula fold in melted butter and vanella.
7. Pour batter ito cake pan with the hole in the meddle.
8. Tt foams up a little, so do it quickly.
9. Bake 20 - 25 minutes.
10. Let it get cold before serving.
11. I make it the day before
12. The last 5 ingredients.
13. is to be put on and around the cake.
Title: Fudgy Chocolate Cupcakes (Or Cake)
Ingredients:
- 3 1/2 all-purpose flour
- 3 sugar
- 1 eggs
- 4 hot water
- 1 water
- 1 3/4 baking powder
- 1 1/2 baking soda
- 2 vanilla extract
- 1
Instructions:
1. Add dry ingredients together in a large bowl.
2. Add remaining ingredients.
3. Mix well.
4. Fill cupcake liners two thirds full (as they rise quite a bit).
5. Bake in a preheated 350 oven for about 20-30 minutes (or about 60 minutes for a cake) or until toothpick comes out clean.
Title: Spiced Wine Poached Pears
Ingredients:
- 2 water
- 1/2 sugar
- 3 star anise
- 4 whole cloves
- 1 cinnamon stick
- 750 red wine
- 1 1/2 port wine
- 1 crystallized ginger
- 1 orange, zest of
- 4 bosc pears
- 1 water
- lemon juice
Instructions:
1. Peel the pears and put in a medium bowl with the lemon juice and enough water to cover to prevent browning.
2. In a large heavy saucepan, combine the water, sugar, anise, cloves, and cinnamon stick.
3. Stir the sugar mixture over medium heat until the sugar dissolves.
4. Add the wine, port, ginger, and about 2/3 of the orange zest (the remainder will be used for garnish). Stir to combine. Bring to a simmer.
5. Add the pears. Place the lid on the pot so that steam can escape and simmer until the pears are tender when pierced with a toothpick. This will take about 25 minutes. Make sure that you turn the pears so that all sides are evenly cooked.
6. Remove the pears from the cooking liquid with a slotted spoon. Transfer them to a plate, cover with plastic wrap, cool in the refrigerator about 2 hours.
7. Pour the cooking liquid through a sieve to remove the cloves, zest, and other particulate. Return to sauce pan. At this point you can refrigerate the liquid if you plan on serving it within a day or 2.
8. To reduce the sauce, simmer until desired consistency is achieved (about 30 minutes to my taste). Taste as you are cooking it to adjust sweetness to your taste (I don't like things that sweet, so the sauce is tart when made according to the recipe).
9. Serve each pear with a little sauce drizzled over and sprinkle with remaining zest. Mint & dark chocolate also make good garnishes.
Title: Lee's Caramel Frosting
Ingredients:
- 1/2 real butter
- 1/4 vanilla
- 1 brown sugar
- 1/2 powdered sugar
- 2 1/4
Instructions:
1. Boil the butter, brown sugar, and cream, stirring constantly. Remove from heat and cool.
2. When mix is just warm to touch, add vanilla and powdered sugar.
3. Beat until smooth and spread on the cake.
Title: Pastry Dough
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 unsalted butter
- 1 sugar
- 1/4 salt
- 3 -5
Instructions:
1. Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
2. Squeeze a small handful of dough: If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
3. Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.
4. Wrap dough in plastic wrap and chill until firm, at least 1 hour.
5. If you’re making two desserts that call for this pastry dough, you can make a double batch.
6. Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.
Title: Pumpkin Rum Cake
Ingredients:
- 3 all-purpose flour
- 3 ground cinnamon
- 1 ground nutmeg
- 1/2 ground cloves
- 1 ground ginger
- 2 baking soda
- 1 salt
- 1 butter
- 1 margarine
- 1 dark brown sugar
- 4 granulated sugar
- 1 eggs
- 1 Libby's canned pumpkin
- 1/4 vanilla
- 1/2 butter
- 2 granulated sugar
- 2 -3 water
- dark rum
Instructions:
1. Preheat oven to 325. Grease 12 cup bundt pan.
2. Combine flour, spices, baking soda and salt in a bowl. Beat butter, brown sugar and granulated in a large mixer bowl and until light and fluffy. Add eggs, one at a time, beating well between each addition.
3. Add pumpkin and vanilla extract and beat well. Add flour to pumpkin mixture, 1/3 at a time, mixing well after each addition. Pour into prepared bundt pan.
4. Bake for 60-70 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes.
5. While cake is cooling make Butter Rum Glaze. Melt butter in a saucepan; stir in sugar and water. Bring to a boil. Remove from heat and stir in rum.
6. Poke holes all over cake with a long pick (I use a wooden skewer). Pour half of glaze over cake. Let stand 5 minutes and then invert onto plate. Make holes all over top of cake and pour remaining glaze over the top.
7. Cool completely.
Title: Seet's Yummy Candied Yams or Sweet Potatoes
Ingredients:
- 2 sweet potatoes
- 1 margarine
- 5 1/4 miniature marshmallows
- 1/4 brown sugar
- 1/4 cinnamon
- 1 nutmeg
- 1/4
Instructions:
1. Preheat the oven to 350 degrees.
2. Drain the yams.
3. In a shallow baking dish mash one can of yams and leave the other can of yams in pieces (This is more of a personal preferance, you can leave both cans in pieces if you wish).
4. Pour orange juice over the yams.
5. Sprinkle on brown sugar and cinnamon.
6. Dot with butter or margarine.
7. Top the yams with marshmallows.
8. Bake 30 minutes or until marshmallows have melted.
9. Be sure to watch the yams the last 5 minutes because the marshmellows can burn.
Title: Summer Berry Crisp
Ingredients:
- 6 berries
- 1 orange
- 1 lemon
- 1 lemon juice
- 2 granulated sugar
- 1/2 cornstarch
- 2 flour
- 3/4 allspice
- 1/2 salt
- 1/4 dark brown sugar
- 1/2 granulated sugar
- 2 unsalted butter
- 6 old fashioned oats
- 1/2
Instructions:
1. position a rack in the center of the oven and preheat the oven to 375.
2. Make the filling: place berries, orange zest, lemon zest, lemon juice and liqueur in a large bowl.
3. Place the granulated sugar and the cornstarch in a small bowl and whisk to combine. Add the sugar mixture to the berries and toss gently to combine. Transfer the berry mixture to a shallow 2-quart baking dish.
4. Make the topping: Place the flour, allspice, salt, brown sugar, granulated sugar, and butter in a medium sized bowl. Using your fingers, blend the butter until it is in pea size bits. Add the rolled oats and stir to combine. Sprinkle the topping over the berries but do not pack it down.
5. Bake the crisp until the fruit juices bubble up around the edges of the baking dish and the top turns golden, 30-35 minutes. Let the crisp cool slightly before serving it warm with creme fraiche or ice cream, if desired.
Title: Vanilla Sponge Cake
Ingredients:
- 1/4 all-purpose flour
- 1/4 cornstarch
- 2 eggs
- 1/2 vanilla extract
- 1/4 sugar
- 2 sugar
- 1 salt
Instructions:
1. Preheat oven to 350°F Spray a 6'' round cake pan. Line bottom with parchment paper. Spray parchment with cooking spray. Sift flour and cornstarch together into a small bowl, set aside.
2. Beat egg yolks, vanilla and 1/4 c sugar in the bowl with an electric mixer on high speed until pale and thickened, about 5 minutes.
3. Put egg whites and salt in a clean bowl. Beat on medium speed until soft peaks form, Gradually add 2 tbsp sugar, Beat until stiff peaks form and looks glossy.
4. Fold egg white mixture into yolk mixture. Fold in flour mixture in 2 batches. Transfer batter to the prepared pan. Bake until cake tester comes out clean, about 35-40 minutes. Cool completely on wire rack.
Title: Indian Bread Pudding With Cardamom Sauce
Ingredients:
- 9 butter
- 2 sugar
- 1 rose water
- 3 sugar
- 1/4 ground cardamom
- 2 pistachio nut
- 2
- 1
- 1/8
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. To prepare pudding, trim crusts from bread. Arrange bread slices in a single layer on a baking sheet; brush with melted butter. Bake at 400 degrees for 8 minutes or until toasted.
3. Remove bread from oven; cool 5 minutes on a wire rack. Cut each slice 4 squares. Arrange squares in overlapping rows in an ll-by-7-inch baking dish coated with cooking spray.
4. Combine evaporated milk, 3 tablespoons sugar, and rose- flower water, if desired, stirring well with a whisk. Pour mixture evenly over bread. Cover with foil; chill 30 minutes or up to 4 hours.
5. Preheat oven to 350 degrees.
6. Bake pudding, covered, at 350 degrees for 15 minutes.
7. To prepare sauce, combine 2 tablespoons sugar and egg yolks in a medium bowl, stirring well with a whisk. Heat whole milk in a small, heavy saucepan over medium heat to 180 degrees or until tiny bubbles form around the edge (do not boil). Gradually add hot whole milk to egg yolk mixture, stirring constantly with a whisk.
8. Place milk mixture in pan; cook over low heat 6 minutes or unti1 mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat; stir in cardamom.
9. Place pan in a large ice- filled bowl for 5 minutes or until sauce cools to room temperature, stirring occasionally.
10. Arrange 6 warm bread pudding squares on each of 6 dessert plates. Top each serving with about 2 1/2 tablespoons sauce and about 1/2 teaspoon pistachios.
Title: ***** Heavenly Butterscotch Layer Cake *****
Ingredients:
- 300 caster sugar
- 125 cold water
- 250 cream cheese
- 400 unsalted butter
- 225 light muscovado sugar
- 125 caster sugar
- 100 eggs
- 4 self raising flour
- 225
- 2 -4
Instructions:
1. preheat the oven to 190C, and then start the icing.
2. dissolve the sugar in water over a low heat, without stirring at all or the sugar will crystallise.
3. when the sugar seems dissolved, increase the heat and boil until it turns a dark golden colour, this will take around 10-15 minutes.
4. dont worry if it seems a little burnt, it will taste fine.
5. take the pan off the heat and whisk in the double cream, slowly. dont worry if it looks a little lumpy, it will be fine soon enough.
6. when all cream has been added, but the pan on the heat again, whisk until all is combined.
7. cool the caramel and put it in the fridge until you need it.
8. to make the two cake layers, but all ingredients excluding the double cream into a food processor and mix until smooth.
9. scrape down the sides of the food processor bowl, and then process it again, adding a few tablespoons of cream.
10. if it is runny, stop processing, if not, add a bit more cream and process until it is smooth.
11. but the batter in two round sandwich tins (approx 21 cm in diameter is ideal) and bake for 25 minutes or until the cakes are coming away from the sides of the pan or until a knife comes out clean.
12. leave to cool in the pan for 10 minutes, then put on a rack until completely cool.
13. put the caramel that tou have cooled doen in the fridge into alarge mixing bowl unti lyou reach the250 ml mark. leave the rest for drizzling over the cake later.
14. beat the cream cheese unti lsmooth, then add the 250ml caraml , beat again until al lis smooth.
15. put one cake on a plate, spread half the creamy caramel over the top, then put the other cake on top. ice the other cake with the remaining icing, then drizzle over the top the reserved caramel.
16. enjoy your cake!
Title: Luscious Lemon Cake
Ingredients:
- 1/2 butter
- 3/4 margarine
- 2 sugar
- 3/4 eggs
- 2 self-raising flour
- 1/4 lemons
- sugar
Instructions:
1. Preheat oven, lightly grease and line the base of an 18cm/7 inch square cake pan with baking paper.
2. Cream butter and sugar together until soft and fluffy.
3. Beat eggs then gradually add a little of this egg mixture to the butter mixture, add 1 tablespoon of flour after each addition of the egg mixture.
4. Add in the zest/grind from 1 lemon to the butter mixture.
5. Beat until smooth.
6. Squeeze the juice from the same lemon into the mixture (make sure the seeds did not get in!) and blend well with the rest of the batter before pouring it into the pan and smoothing the surface of the batter.
7. Grate the remaining lemon and mix the zest with 2 tablespoons of sugar and set aside.
8. Squeeze the juice from the second lemon into a small saucepan and add in the rest of the sugar (2 tablespoons) and heat gently while stirring.
9. When the sugar has melted, simmer the liquid gently for a further 3 minutes until it becomes thick like a syrup.
10. When the cake is done, remove from oven and using a toothpick (for smaller holes, you can use a fork if you like), poke the cake all over so that it is covered with tiny holes.
11. Sprinkle the lemon zest+sugar mixture evenly over the surface of the cake and drizzle the lemon syrup onto the cake.
12. Let the cake cool in the pan then cut into squares.
13. And lastly ENJOY.
Title: Reduced Sugar Diet Soda Cake
Ingredients:
- 1 vanilla extract
- 2
- 10
Instructions:
1. Mix all ingredients together in a bowl.
2. Bake according to directions on bake of cake mix box.
3. Top with low fat sugar fee cool whip or low fat low sugar icing.
Title: Coconut Tofu Snack Cake (Vegan
Ingredients:
- 1/4 coconut oil
- 1 1/2 flour
- 1/4 arrowroot
- 1/4 sea salt
- 2 baking powder
- 1/4 baking soda
- 300 dessert tofu
- 3/4 sugar
- 2 soymilk
- 1 unsweetened dried shredded coconut
- 1 sugar
Instructions:
1. Preheat oven to 350 degrees. Lightly grease a square baking pan (8x8 ish).
2. Melt the coconut oil so that it is completely liquid. I do this using the microwave on about half of it, and then mixing in other half which melts in and reduces the overall temperature. Set aside to cool (but not reharden).
3. In a bowl combine the dry ingredients - flour, arrowroot, salt, baking powder and baking soda. Set aside.
4. Empty the tofu into a large mixing bowl. Using a whisk, mix it with the sugar, and soy milk, followed by the oil which should be cooled down enough by now.
5. Add the dry ingredients into the wet, combine well but don't overmix. Fold in the shredded coconut.
6. Pour the batter into the prepared pan, sprinkle about a tsp of sugar overtop. Bake for about 35 minutes - do the toothpick test to be sure.
Title: Almond Biscotti
Ingredients:
- 1 caster sugar
- 3 eggs
- 2 lemon zest
- 1 all-purpose flour
- 2 1/2 self-rising flour
- 1/2 baking soda
- 1 salt
- 1/4
- 1
Instructions:
1. .Preheat the oven to 160°C Line a baking tray with baking paper.
2. Use an electric mixer to beat the sugar, eggs, lemon zest, and almond extract until pale and frothy, about 2 minutes.
3. Combine the all-purpose flour, self-raising flour, baking powder, and salt. Sift over egg mixture, then use a large metal soon to fold the ingredients together.
4. Fold in th ealmonds. Mix to a soft dough. Do not over mix.
5. Turn the dough onto a lightly floured surface and knead briefly unti smooth.
6. Divide the dough in half. Form each portion into a log, 8 inches long and 1 1/2 inches thick. Place the logs on the prepared baking sheet, spacing them 4 inces apart.
7. Bake for 45 minutes. Remove from the oven and allow to cool for 5 minutes, then use a serrated knife to cut each log into 1/2 inch thick slices, slightly on the diagonal.
8. Return th eslices to the baking sheet and bake for a further 15 minutes, turning after about 7 minutes, until crisp and lihtly golden.
9. Repeat with the remaining slices.
10. Transfer to a wire rack to cool completely.
Title: White Chocolate Chip Hazelnut Cookies
Ingredients:
- 1 1/4 toasted hazelnuts
- 9 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 white chocolate chips
Instructions:
1. Coarsely chop 1/2 cup hazelnuts; set aside. Melt 2 tablespoons of butter. In a food processor , combine melted butter and remaining hazelnuts. Cover and process until the mixture forms a crumbly paste; set aside.
2. In a mixing bowl, cream the remaining butter. Beat the sugars, add the egg and vanilla; beat until light and fluffy.
3. Beat in ground hazelnut mixture until blended. Add flour, baking soda and salt until combined. Stir in chips and chopped reserved nuts.
4. Drop by rounded tablespoon 2-inches apart onto parchment paper. Bake 350° for 10-12 minutes. Transfer to wire racks to cool.
Title: Honey and Cream Fruit Salad
Ingredients:
- 3 cream cheese
- 1/4 honey
- 3 prepared mustard
- 1/4
- 1
Instructions:
1. Beat cream cheese, honey, mustard and orange juice in bowl until smooth.
2. Fold in whipped topping.
3. Arrange fruit on salad plates and top with mixture.
4. Serve.
Title: Sugar Cookies
Ingredients:
- 4 all-purpose flour
- 1/2 salt
- 1 baking powder
- 1 unsalted butter
- 2 sugar
- 2 eggs
- 2 pure vanilla extract
- 2 fresh lemon juice
- lemons, zest of
Instructions:
1. In a large bowl, sift together flour, salt, and baking powder.
2. Set aside.
3. Use an electric mixer to cream butter and sugar until fluffy.
4. Beat in eggs.
5. Add flour mixture, and mix on low speed until thoroughly combined.
6. Stir in vanilla or lemon juice and zest.
7. Wrap dough in plastic; chill for about 30 minutes.
8. Preheat oven to 350 degrees F.
9. On a floured surface, roll dough to 0.125 inch thick.
10. Cut into desired shapes.
11. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.
12. Bake until edges just start to brown, 8-10 minutes .
13. Cool on wire racks; decorate as desired.
Title: Lemon Icebox Sandwich Cookies
Ingredients:
- 32 powdered sugar
- 1 butter
- 3 lemon juice
- 4 -5
- 4
Instructions:
1. Prepare and bake sugar cookies as directed on package.
2. Sprinkle with coarse sugar.
3. Cool.
4. Mix ingredients for filling and beat until smooth.
5. Spread filling between 2 cookies and chill.
Title: Cherry Custard Tarts Go Nuts
Ingredients:
- 6 sugar
- 1/2 cornstarch
- 2 fresh basil
- 1 half-and-half cream
- 1 cherry pie filling
- 1 Cool Whip Lite
- 2
- 21
- 1
Instructions:
1. In a medium bowl whisk the egg yolks, sugar, cornstarch, 1 tablespoon of the almond extract and the basil.
2. Then gently heat the half and half just to the boiling point.
3. Take it off the heat and gradually whisk it into your egg mixture.
4. Return the mixture to the pan and simmer gently, stirring continuously until thickened.
5. Spray muffin pans with cooking spray.
6. Take each biscuit individually and stretch it out all the way around.
7. Fit each biscuit into the bottom of the muffin pans and slightly up the sides. (it won't come all the way up the sides, that's okay.).
8. Evenly dish out the custard on top of each biscuit.
9. Bake at 350 degrees for 20-25 minutes or until the biscuits start to brown lightly around the edges.
10. Cool for 10 minutes in pans on a wire rack, then remove and cool completely.
11. Mix the cherry pie filling and the 1 teaspoon of the almond extract.
12. When ready to serve put a spoonful of the cherry pie mixture on top of a tart, top that with a dollop of whipped cream and a sprinkle of the toasted nuts. Enjoy! :).
Title: Lemon Cream Bundt Cake W/ Lemon Whipped Cream and Fresh Berries
Ingredients:
- 1 3/4 sugar
- 2/3 butter
- 3 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 3 buttermilk
- 1 1/3 sour cream
- 1/3 baking powder
- 2 1/2 baking soda
- 1/2 salt
- 3/4 heavy whipping cream
- 1 1/2 powdered sugar
- 1/3 lemon peel
- 1 1/2 fresh strawberries
Instructions:
1. Heat oven to 350 degrees. Grease and flour bundt cake pan; set aside.
2. In large bowl, mix sugar, butter, eggs, vanilla and lemon extract; beat three minutes, until light and fluffy. Add remaining cake ingredients; mix on medium speed, scraping bowl often until well combined.
3. Pour batter into pan and bake for 30-35 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan. Remove from pan and cool completely.
4. When ready to serve, in medium bowl, combine whipping cream, powdered sugar and lemon peel. Beat with mixer on high speed until stiff. Serve with cake and berries.
Title: Amaretto Chocolate Mousse
Ingredients:
- 2 water
- 1/4 sugar
- 2 eggs
- 2 cream of tartar
- 1/8 amaretto liqueur
- 1 1/2
Instructions:
1. Combine watr and 2 TB sugar in a small heavy saucepan; bring to a boil, and stir until sugar dissolves. Remove from heat, add chocolate, and cover. Let mixture stand 5 mintues or until chocolate melts. Cool.
2. Beat egg whites (at room temperature) until foamy. Add cream of tartar and 2 tB sugar, 1 TB at a time, beating until stiff peaks form. Set aside.
3. Add egg yolks to chocolate mixture; beat until smooth. Stir in Amaretto. Fold abotu 1/4 of the egg white mixture into chocolate mixture; fold chocolate mixture into remaining egg white mixture. Spoon mousse into 2 dessert dishes and chill. To serve, garnish each serving with an almond slice, if desired.
Title: Candy Bar Freezer Dessert
Ingredients:
- 2 graham cracker crumbs
- 1 butter
- 1/2 milk
- 2 vanilla instant pudding mix
- 2 butter pecan ice cream
- 4
- 1
Instructions:
1. In a large bowl, combine the cracker crumbs and butter. Pat three fourths of the mixture into an ungreased 13-in.x9-in.x2-in. dish. cover and refrigerate.
2. In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
3. In a small bowl, combine chopped candy bar and the remaining crumb mixture; sprinkle over whipped topping. cover and freeze for at least 2 hours.