lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry Apple Crisp With Cinnamon Maple Cream
Ingredients:
- 2 maple syrup
- 1 ground cinnamon
- 1/8 dried cranberries
- 3/4 brandy
- 3 granny smith apples
- 6 fresh lemon juice
- 2 granulated sugar
- 1/4 dark brown sugar
- 1/4 all-purpose flour
- 2 ground cinnamon
- 1 salt
- 1 ground nutmeg
- 1/4 all-purpose flour
- 1/8 dark brown sugar
- 2/3 salt
- 1/3 butter
- 1/4 oats
- 1/4 walnuts
- 2/3
- 2
Instructions:
1. Preheat oven to 375°.
2. To prepare maple cream, combine whipped topping, syrup, and 1/8 teaspoon cinnamon. Cover and chill.
3. To prepare filling, combine dried cranberries and brandy in a small bowl. Microwave on high for 30 seconds, and set aside.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple and juice; sauté 3 minutes.
5. Stir in cranberry mixture, granulated sugar, and next 6 ingredients (through nutmeg).
6. Spoon apple mixture into an 11 x 7-inch baking dish or shallow 2-quart baking dish coated with cooking spray.
7. To prepare topping, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife.
8. Combine flour, 1/3 cup brown sugar, and 1/4 teaspoon salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
9. Add oats and walnuts; toss well. Sprinkle over apple mixture.
10. Bake at 375° for 30 minutes or until bubbly and topping is browned. Serve with maple cream.
Title: Toffee Bananas
Ingredients:
- 4 bananas
- 3 fresh lemon juice
- 1/2 self rising flour
- 1 egg
- 5 sesame seeds
- 2
- 1/2
- 2
- 4
Instructions:
1. sift flour into a bowl. make a well in the center, add the egg and 5 tablespoons of iced water, and beat from the center outwards until combined into a smooth batter.
2. peel the bananas and cut into 2 inch pieces. gently shape them into balls with the tips of your fingers. brush with lemon juice to prevent discoloration, then roll them in rice flour until coated.
3. pour oil into a pan to a depth of 2 1/2 inch. heat oil to reach 180-190*C or until a cube of bread browns in 30 seconds.
4. coat the balls in batter and cook in batches in hot oil for about 2 minutes, or until golden.
5. ladle out and drain on paper towels.
6. To make the caramel:.
7. put sugar into a small pan over low heat, add 4 tablespoons of iced water and heat stirring until sugar dissolves.
8. let simmer for 5 minutes, remove from heat.
9. add the sesame seeds, and stir.
10. coat the bananas with the caramel, and drop them into bowl of iced water to set.
11. lift them out, and serve while hot.
Title: Yogurt Pie Crust
Ingredients:
- 2 flour
- 1 salt
- 2/3 plain yogurt
- 3 -4 cold water
Instructions:
1. Sift flour and add salt.
2. Add yogurt to flour and blend in mixer.
3. Add cold water until flour is moistened.
4. Roll out on floured board.
5. Press desired amount into pie plate.
Title: Candy Cane Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 shortening
- 1 powdered sugar
- 1 1/2 egg
- 1 vanilla
- 2 1/2 flour
- 1 salt
- 1/2 white sugar
- 1/2
Instructions:
1. Heat oven to 375°.
2. Mix thoroughly butter, shortening, powdered sugar, egg and flavorings.
3. Blend in flour and salt.
4. Divide dough in half; blend in red food coloring into one half.
5. Shape one teaspoon dough from each half into 4 inch rope.
6. For smooth, even ropes, roll them back and forth on lightly floured board.
7. Place ropes side-by-side.
8. Press together lightly and twist.
9. Complete cookies one at a time.
10. Place on ungreased baking sheet.
11. Curve top down to from handle of cane.
12. Bake about 9 minutes or until set and very light brown.
13. Mix crushed candy and granulated sugar.
14. Immediately sprinkle warm cookies with candy mixture; remove from baking sheet.
Title: Summer Fruit Crisp Done on the BBQ Grill
Ingredients:
- 3 pears
- 2 plums
- 1 plums
- 2 apricot
- 1 lemon
- 1 grapefruit
- 2 flour
- 1/4 sugar
- 1 cinnamon
- 1/4 nutmeg
- 1 rolled oats
- 1/2 whole wheat flour
- 1/4 sugar
- 2 butter
- 4 salt
- 1/4 baking powder
- 1 baking soda
- 1/4 cinnamon
- 1/2
Instructions:
1. Heat grill to 350-400 degrees or there about.
2. Mix fruit and juice with the rest of the ingredients not including items for the topping (flour, sugar, cinnamon & nutmeg).
3. Spray 10" seasoned cast iron pan with a little oil.
4. Pour fruit mixture into cast iron pan and set on grill. Close cover and bake for about 15 minutes.
5. Mix all topping ingredients in bowl using your hands until crumbly.
6. Use heavy duty or double regular foil and set inside cookie sheet with all sides raised. Spread topping mixture on foil.
7. Set foil directly on grill. Close grill cover.
8. Make sure the grill is on medium or low and no more than 375 degrees.
9. Turn fruit with spatula to bring the carmelized bottom to the top. Bake another 10 minutes.
10. Bake topping about 10 minutes (please make sure to check so bottom does not burn). If needed, turn topping so bottom don't burn.
11. Remove topping from grill. Cool for a couple of minutes. Break topping into small pieces. Distribute topping on top of fruit.
12. Bake another 5 minutes.
13. Remove pan from grill and cool before serving.
Title: Plums Poached in Marsala
Ingredients:
- 10 plums
- 2 sweet marsala wine
- 1 vanilla essence
- 1 cinnamon
- 1/2 brown sugar
- 2 fresh lemon rind
- 2 arrowroot
Instructions:
1. Preset oven to 180C (350F).
2. Cut plums in half and remove stones.
3. Place plums, cut side up, into a rectangular baking dish- corningware, pyrex or similar.
4. In a large jug, combine Marsala, vanilla, cinnamon, sugar and lemon rind.
5. Mix well then pour this mixture evenly over the plums.
6. Bake on the centre shelf of the oven for 40 minutes, turning plums over after 20 minutes.
7. Remove from oven and strain liquid into a small saucepan.
8. Remove the lemon rind and discard.
9. Make a paste with the arrowroot and a little water and add to the juice in the saucepan.
10. Place pan over a medium heat and cook, whisking constantly, until it reaches simmering point.
11. Simmer sauce for about 5 minutes until it is slightly thickened and glossy- it will thicken more as it cools.
12. Pour the liquid back over the plums.
13. Serve plums hot or cold with cream or ice-cream.
Title: Fudgy Mint Cupcakes
Ingredients:
- 1 butter
- 1/2 flour
- 1 1/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/8 eggs
- 2 sour cream
- 3/4 vanilla
- 1/2 heavy cream
- 1/3 butter
- 1 light corn syrup
- 1
Instructions:
1. Preheat oven to 350*F.
2. Grease and flour 12 standard-size muffin cups, or line with paper wrappers; set aside.
3. CUPCAKE BATTER: Melt 1 cup of the mint chips and the butter together in a small saucepan over low heat, stirring often, until melted and smooth.
4. Remove pan from heat; set aside.
5. In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
6. In a medium bowl, using an electric mixer on high speed, beat the eggs for about 1 minute.
7. Gradually beat in the sugar until the mixture is light.
8. Reduce mixer speed to medium; blend in the melted chocolate mixture, sour cream, and vanilla.
9. Reduce mixer speed to low; blend in the flour mixture, 1/3 at a time, just until combined.
10. Spoon the batter into the prepared cups; bake until the tops are shiny and crackled but still soft when lightly pressed with a fingertip, about 20 minutes.
11. Cool completely in the tins on a wire rack.
12. MAKE THE GLAZE: Bring the cream to a simmer in a small saucepan over moderate heat.
13. Add the remaining 1 cup mint chips, butter, and corn syrup, shaking the pan to immerse the chocolate and butter completely in the hot cream.
14. Let stand for 1 minute; beat with a spoon until smooth.
15. Spoon glaze over the tops of the cooled cupcakes; let stand until set.
Title: Creamsicle Cake
Ingredients:
- 1 eggs
- 1 water
- 3 orange gelatin
- 1 boiling water
- 1/3 water
- 2 milk
- 1 vanilla extract
- 1 vanilla instant pudding mix
- 1
Instructions:
1. In a mixing bowl, combine cake and drink mixes, eggs, 1 cup water and oil.
2. Beat on medium speed for 2 minutes.
3. Pour into a greased and floured 9x13-inch baking pan.
4. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
5. Using a meat fork, poke holes in top of cake.
6. Cool in pan on a wire rack for 30 minutes.
7. Meanwhile, in a bowl, dissolve one package of gelatin in boiling water.
8. Stir in cold water.
9. Pour over top of cake.
10. Cover and refrigerate for 2 hours.
11. In a mixing bowl, combine milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes.
12. Let stand for 5 minutes; fold in whipped topping.
13. Frost cake.
14. Refrigerate leftovers.
Title: Brownies
Ingredients:
- 1 1/2 sugar
- 1 butter
- 4 eggs
- 6 flour
- 1 1/2 vanilla
- 2
- 1/2
Instructions:
1. mix together sugar butter and eggs.
2. add cocoa flour vanilla an nuts.
3. bake at 350 for 20-30 minuetes.
Title: Caramel Cake
Ingredients:
- 1 sour cream
- 1/4 milk
- 1 butter
- 2 sugar
- 4 eggs
- 2 3/4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 vanilla extract
- 1
Instructions:
1. Combine sour cream and milk. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
2. Combine flour, baking powder, and salt; add to creamed mixture alternately with.
3. sour cream mixture beginning and ending with flour mixture. Mix after each addition. Stir in vanilla and, if desired, rum extract.
4. Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick insearted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Spread Caramel Frosting between layers and on top and sides of cake.
Title: Lemon (Or Lime) Rice Krispies Treats
Ingredients:
- 6 miniature marshmallows
- 10 lemons
- 2 margarine
- 3
Instructions:
1. Put a peice of parchment or wax paper into the bottom of a 13x9 inch pan.
2. Add margarine to a medium saucepan on low, but make sure that the margarine isn't melting too fast.
3. Use a microplane or zester to zest both lemons (or all 3 limes). Make sure to get all the zest off of the lemons.
4. Catching the seeds in your hands, squeeze the juice of one lemon (or 1 1/2 limes) into the butter and zest.
5. Add the 10 oz. bag of marshmallows and stir continuously. It will take a while for the marshmallows to melt but don't turn the heat up too high or the marshmallows will burn.
6. Add in a few drops of yellow food coloring. Green food coloring is best for lime flavor.
7. Once the marshmallows have completely melted, gently stir them into the cereal and make sure to get them evenly coated.
8. Spread them out into the pan and when they have cooled, it's time to eat!
Title: My Favorite Fried Plantains
Ingredients:
- 4 plantains
- 4 raw honey
- 4 flaked coconut
- 4 limes
- 4 nonfat plain yogurt
- 1/2
Instructions:
1. Peel plantains and cut in half. Then, slice the halves lengthwise into 1/4 inch strips so that you have about eight slices per plantain each about four inches long.
2. Heat half the Grape Seed Oil in a large cast iron or non-stick frying pan on medium high heat, and add half of your plantain slices.
3. Fry the plantain slices till they turn slightly golden yellow and get crispy. Don't overcook and turn them brown. Remove the plantains from the frying pan and put on a serving plate.
4. Repeat with the 2nd half of the oil and plantains. When these are cooked, add to your serving plate.
5. Using a butter knife, spread your raw honey lightly on the fried plantain slices and sprinkle with the coconut flakes.
6. Serve warm. Squeeze the limes over the fried plantains, and serve with yogurt for dipping.
Title: Blueberry Dream Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 granulated sugar
- 1 1/2 baking powder
- 1/3 butter
- 2 vanilla
- 1 fresh blueberries
- 3 frozen blueberries
- 2 all-purpose flour
- 2 low-fat plain yogurt
- 1 egg
- 2/3 granulated sugar
- 1 vanilla
- 1 lemons
- orange
Instructions:
1. Preheat oven to 350 F (180C).
2. Combine flour, sugar, baking powder, butter, egg whites, and vanilla. Mix well. Press onto bottom of 10 inch springform pan.
3. Layer blueberries on base.
4. In large bowl combine flour, yogurt, egg, sugar, vanilla, and lemon rind. Mix until smooth.
5. Pour over blueberries.
6. Bake 60-70 minutes or until cake is firm and golden.
Title: Another Blancmange
Ingredients:
- 2 milk
- 2 sugar
- 2 cornflour
Instructions:
1. Make a smooth paste of the cornflour and a little of the milk.
2. Bring remaining milk and sugar to boiling point.
3. Take milk off the heat and add the cornflour paste and essence.
4. Return to the heat and stir until thickened
5. Pour into a bowl that has been rinsed in water but not dried and leave to set.
Title: Chocolate Chip-Peanut Butter Torte
Ingredients:
- 1 cream cheese
- 8 sugar
- 1/4 egg
- 1 peanut butter
- 1 fresh mint leaves
- 1
- 1/4
Instructions:
1. Heat oven to 350°F.
2. Break up cookie dough into ungreased 10" or 9" springform pan.
3. Press in bottom to form crust.
4. Bake 15-18 minutes or until golden brown.
5. Remove partially baked crust from oven.
6. Cool 10 minutes.
7. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy.
8. Add sugar and egg; beat until well blended.
9. Stir in 1/2 cup of chocolate chips and 1/2 of the peanuts; with wooden spoon or rubber spatula.
10. Pour over cooled crust; spread evenly.
11. In medium microwaveable bowl, microwave buttersctch chips on HIGH 1 minute, stirring twice, until melted and smooth.
12. Stir in peanut butter until smooth.
13. Drizzle over cream cheese mixture.
14. Sprinkle with remaining chocolate chips and peanuts.
15. Return to oven; bake 30-40 longer or until edge is set but center is still slightly jiggly.
16. Cool on wire rack 10 minutes.
17. Run knife around side of pan to loosen; carefully remove sides of pan.
18. Cool 1 hour.
19. Refrigerate 2 hours or until completely cooled before serving.
20. To serve, cut torte into wedges.
21. Drizzle 1 teaspoon chocolate syrup onto each dessert plate.
22. Place wedges over syrup.
23. Garnish with mint leaves.
Title: Chocolate Espresso Brownies
Ingredients:
- 1 1/3 flour
- 1/4 baking powder
- 1/2 baking soda
- 1/4 salt
- 3/4 sugar
- 1/2 butter
- 1/3 light corn syrup
- 1/2 espresso coffee
- 16 eggs
- 4 vanilla
- 2
Instructions:
1. Combine flour, baking powder, baking soda and salt in a large bowl and set aside.
2. Combine sugar, butter, corn syrup and espresso in a saucepan and heat until sugar is dissolved.
3. Add chocolate squares and continue heating over low heat until chocolate melts be careful not to.
4. scorch.
5. Add chocolate mixture to flour mixture and mix with a hand mixer.
6. Add eggs and vanilla and mix again.
7. Pour batter into a greased 13 x 9 inch baking pan and cook at 325 degrees for about 45 minutes.
8. Allow to cool and cut into squares to serve.
Title: Tropical Orange Layer Cake
Ingredients:
- 1 instant vanilla pudding
- 1 orange gelatin
- 1 eggs
- 4 milk
- 1 1/2 crushed pineapple
- 1/2 sugar
- 1 coconut
- 2 sour cream
- 1 coconut
- 1
Instructions:
1. In a large mixing bowl, combine the first 6 ingredients; mix well.
2. Pour into 3 greased and floured 9 inch layer pans.
3. Bake at 350 degrees for 25-30 minutes.
4. Cool for 10 minutes, remove to wire racks to cool completely.
5. In a bowl, combine the pineapple, sugar, coconut and sour cream. Remove one cup to another bowl; set aside. Fill the cake layers with remaining pineapple mixture. Fold whipped topping into the reserved pineapple mixture. Spread over the top and sides of cake. Sprinkle with toasted coconut. Refrigerate.
Title: Black Pepper Cake
Ingredients:
- 3/4 margarine
- 3/4 dark brown sugar
- 1 granulated sugar
- 1 vanilla
- 3 eggs
- 2 1/4 flour
- 1 buttermilk
- 1 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/2 ground cloves
- 1 cinnamon
- 3/4 black pepper
Instructions:
1. Cream margarine until it resembles whipped cream.
2. Add brown sugar and stir. Add white sugar and vailla. Beat well.
3. Add eggs, one at a time, beat after each.
4. Sift together dry ingredients. Add to mixture, alternating with buttermilk (put soda in buttermilk).
5. Beat well and pour into greased and floured pans. Bake for 20 to 25 minutes at 350 degrees. Bundt pans take about 40 minutes.
6. If loaf pan us used,and can be, bake for 45 to 60 minutes at 325 degrees.
Title: Quick and Easy Coconut Cupcakes
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/3 sweetened flaked coconut
- 3 sweetened flaked coconut
- 2
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Line muffin tin with paper cupcake liners and set aside.
3. In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut.
4. Divide the batter evenly among the muffin tins (the batter will nearly fill each liner to the top).
5. Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes.
6. Transfer to a rack to cool.
7. Spread the frosting on the cooled cupcakes at room temperature and sprinkle generously with flaked coconut.
Title: Grandma's Great Depression Era Pie Crust
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 shortening
- 4 -5 cold water
Instructions:
1. Sift flour and salt into a mixing bowl.
2. Cut in half of the shortening with a pastry blender until the mixture resembles cornmeal.
3. Cut in the remaining shortening with a pastry blender until the mixture resembles small peas.
4. Sprinkle in the water 1 tablespoon at a time, gently tossing the mixture with a fork after each addition. (Do not be afraid to add more water or flour).
5. Gather dough with hands and press into a ball. (For double crust divide into two balls).
6. Roll out on floured surface and put into a pie pan.
7. Bake according to whatever pie recipe you're using.
8. NOTE: I have never pre-baked this pie crust, so I can offer no guidance on how that would work. Most generally I use this for pumpkin pies around Thanksgiving, and the crust is baked together with the pumpkin filling for 10 minutes at 425 degrees and then about an hour at 350 degrees. Use your own judgment for baking the crust.
9. NOTE: To Double:
10. 2 cups all purpose flour.
11. 1 teaspoon salt.
12. 3/4 cup shortening, divided in half.
13. 5 tablespoons COLD water.
Title: Holiday Rum Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 1/2 brown sugar
- 1 water
- 4 butter
- 1
- 1/4
- 1/2
- 1/4
Instructions:
1. Cake:
2. Position rack in center of oven and preheat to 325°F
3. Prepare a 12-cup Bundt® pan with flour and oil spray.
4. Using an electric mixer beat all ingredients in a large bowl for 2 minutes.
5. Transfer batter to prepared pan.
6. Bake 45 minutes or until toothpick inserted into center comes out clean.
7. Cool in pan for 20 minutes.
8. Invert cake onto platter and carefully remove from pan.
9. Allow cake to cool completely.
10. Rum Glaze:
11. Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves.
12. Add butter. Simmer until mixture thickens and is syrupy, stirring every 5 minutes.
13. Remove from heat and whisk in rum.
14. Cool glaze completely.
15. Drizzle glaze evenly over cooled cake and serve.
Title: Mango Chia Mousse
Ingredients:
- 1 cardamom pods
- 4 water
- 1 rose essence
- 4 -5 water
- 2 honey
- 1 mango pulp
- 1/4 saffron strands
- 2
- 4
- 6
Instructions:
1. In medium bowl, soak Chia seeds in 1 cup water and add cardamom pods and rose essence .
2. Cover it with lid and set a side for 20 minutes.
3. After 20 minutes of soaking chia seeds , check out if all water has been absorbed by chia seeds and seeds become soft and more than double in size.
4. In blender add frozen mango pieces, whipping cream and water and blend it at medium high speed for 2-3 minutes until fluffy mousse texture is achieved .
5. Add honey and blend it again for 30 seconds.
6. In soaked chia seeds , add mango puree and mixed well. Don't forget to remove cardamom pods now from chia seeds.
7. In clear glass serving cup , make layers of Chia seeds mixture and and on top of it add Mango mousse mixture.
8. Sprinkle Saffron Strands on top.
9. Chill in refrigerator and served chilled mango mousse.
Title: Butter Balls
Ingredients:
- 1 butter
- 4 walnuts
- 8 pecans
- 4 granulated sugar
- 1/8 vanilla
- 4 flour
- powdered sugar
Instructions:
1. Grind walnuts very fine. Set aside.
2. Cream butter and sugar until light and fluffy.
3. Add vanilla.
4. Add flour and nuts alternately. You may have to mix by using your hands to really get it all mixed together well.
5. Roll into small balls, approximately 1-inch.
6. Place on cookie sheet, ungreased. You can usually fit a lot of cookies on the cookie sheet because they do not spread that much.
7. Bake at 250 degrees for 45 minutes.
8. Meanwhile, have a bowl of powdered sugar ready for when the cookies come out of the oven.
9. When cookies are brought out of the oven, allow to cool for maybe a minute until you can pick them up without breaking them. Roll in powdered sugar and place them on wax paper. Cool.
10. I also like to roll them in powdered sugar a second time when they are completely cool.
Title: Risgrot (Hot Rice Pudding)
Ingredients:
- 1 white rice
- 7
Instructions:
1. Combine milk and rice in a heavy bottomed pot and bring to a boil over medium high heat stirring frequently.
2. Reduce heat to mantain a heavy simmer and stir frequently until milk and rice until thickened.
3. Serve with a pad of butter and cinnamon and sugar to taste. Enjoy!
Title: Cabernet Chocolate Cake With Strawberries
Ingredients:
- 1 eggs
- 4 mayonnaise
- 1/2 sour cream
- 1 salt
- 1 vanilla
- 1 butter
- 12 vanilla
- 2 salt
- 2 heavy cream
- 1 strawberry
- 1 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease and lightly flour cake pan(s).
3. Mix eggs and mayo with electric mixer until smooth.
4. Add wine and beat until combined.
5. Add cake mix, salt and vanilla and beat for 3 minutes.
6. Pour into pan(s) and bake according to box directions, but check 5-10 minute early as this cake tends to bake "fast".
7. When cake is almost cool make glaze as follows:
8. Melt chocolate chips in microwave or double boiler being careful not to burn. If microwaving, start with about 45 sec., stir and continue in 10 sec. increments., stirring after each.
9. Whisk in butter, cream, salt and vanilla one at a time.
10. Cool slightly, then drizzle over cake.
11. Arrange strawberries whole or sliced, whatever looks pretty to you, over and around the cake and drizzle a bit more chocolate over them if you like. The glaze and berries are a good combination on their own! Dust with powdered sugar if desired.
Title: Shoeburyness Pudding
Ingredients:
- 6 caster sugar
- 2 self-raising flour
- 2 butter
- 4 milk
- 1/2
- 2
Instructions:
1. Mix all the ingredients, except the egg whites, together to make a smooth batter.
2. Fold in the egg whites.
3. Cook in a Bain Marie for 40 minutes in a moderate oven.
4. A Bain Marie is a double boiler.
Title: Magic Pudding Dessert
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 2 skim milk
- 32 fat-free cool whip
- 1
Instructions:
1. Mix the instant pudding and milk together and place into the refrigerator for a few minutes to set up.
2. Place 16 crackers in the bottom of an 8X8 pan.
3. Pour half of the pudding mixture on top of the crackers, spreading evenly.
4. Place the other 16 crackers on top of the pudding, and then pour the other half of the pudding mixture on top of the last set of crackers.
5. Top with the whole container of cool whip.
6. Cover with plastic wrap.
7. Refrigerate for at least 24 hours.
8. Here's the magic part - after the dessert sits long enough, the crackers taste exactly like a thin layer of either phyllo or pie crust.
9. Per Serving: 176 Calories; trace Fat (0.8% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 436mg Sodium. Exchanges: 1/2 Non-Fat Milk. WWP: 3.