lumicero/recipes-ing2inst huggingface dataset:
Title: Spiced Springtime Sugar Cookies With Glaze
Ingredients:
- 2 1/3 flour
- 1 baking soda
- 1 cinnamon
- 1/4 nutmeg
- 1/4 salt
- 1 1/4 granulated sugar
- 1 butter
- 1 egg
- 2 vanilla extract
- 1 confectioners' sugar
- 3 1/2 milk
- 1/4 vanilla extract
- 2 light corn syrup
- 3 -4
Instructions:
1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and 2 teaspoons vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
2. Preheat oven to 375°F Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets.
3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4. For the Glaze, mix confectioners' sugar, milk and 1/4 teaspoon vanilla in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.) Stir in 3 to 4 drops food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color. To glaze cookies, hold a cookie by its edge and dip the top into the glaze. (Or spoon the glaze onto cookies using a teaspoon.) Place glazed cookies on wire rack to dry.
Title: Management of Childhood Obesity Clean Eating Almond Butter Fudge
Ingredients:
- 1/2 almond butter
- 1/2 coconut oil
- 1/2 liquid sweetener
Instructions:
1. Instruction --- For to sweeten, you may use maple syrup, honey (non-vegan) or agave etc. For those who prefer to have it without any sweetener might enjoy this unsweetened. Make sure you are accustomed to the taste of the brand of coconut oil that will be used in the recipe as most brands tend to have a smoky flavor, which most individuals don’t prefer in a dessert.
2. Direction --Mix the almond butter and coconut oil, and gently warm until the nut butter is easily stir-able and the coconut oil is liquid. Stir in the sweetener if desired, then spoon into a plastic container or candy molds. Freeze a few hours until solid and store leftovers in the freezer.
3. Source Link - https://www.preciseportions.com/clean-eating-almond-butter-fudge/.
Title: Banana Cheesecake Pudding
Ingredients:
- 1 sweetened condensed milk
- 2 cold water
- 2 milk
- 2 cheesecake flavor instant pudding and pie filling mix
- 1/4 sugar
- 1 vanilla
- 1 bananas
- 3 -4
Instructions:
1. .in large bowl combine condenced milk,water (or milk) add pudding mix & beat well until well blended,chill for 5-10 minute or until pudding begins to set,.
2. fold in whipping cream & vanilla.spoon a layer of pudding into bowl follow with layers of wafers and sliced bananas.repeat layering ending with pudding mixture on top .lay some wafers on top & chill.
Title: Sweet Rice Salad
Ingredients:
- 4 rice
- 1 pineapple tidbits
- 1 Cool Whip
- 1 mini marshmallows
- 2 vanilla pudding mix
- 1
Instructions:
1. Drain juice form pineapple and fruit cocktail into a bowl.
2. Pour in pudding mix and beat until ready.
3. Pour in cool whip and stir.
4. Stir in marshmallows, rice, pineapple and fruit cocktail.
Title: Drunken Watermelon Pops
Ingredients:
- 1/2 vodka
- 1/4 Chambord raspberry liquor
- 1 vanilla bean
- 1 seedless watermelon
Instructions:
1. Combine vodka, Chambord, and vanilla seeds in a large bowl.
2. Add watermelon and toss to coat in liquors.
3. Set aside and let soak at room temperature, mixing occasionally, until the liquor flavor has saturated the melon, about 30 minutes.
4. Drain off the vodka mixture (reserve for cocktails as desired) and arrange the watermelon in a single layer on a baking sheet.
5. Place in the freezer until frozen, about 4 hours.
6. Serve with toothpicks.
Title: One Giant Monster M&M Cookie.
Ingredients:
- 2 unsalted butter
- 2 granulated sugar
- 2 light brown sugar
- 2 eggs
- 1/2 vanilla extract
- 2 creamy peanut butter
- 6 all-purpose flour
- 2 old fashioned oats
- 1/4 quick oats
- 1/4 baking soda
- 1/3 salt
- 2
Instructions:
1. Preheat oven to 325F degrees. Spray baking sheet with nonstick spray or line with a silicone baking mat. Set aside.
2. In a large mixing bowl, whisk the butter and sugars until creamed. Add egg and vanilla mixing until well combined. Stir in peanut butter then add flour, oats, baking soda and salt. Fold in M&Ms until combined. With a large spoon, scoop into a ball onto prepared baking sheet. The dough will be sticky. Make sure the cookie dough ball is tall and round. Press the chocolate chips into the top of the cookie.
3. Bake for 20-22 minutes, until edges are lightly browned. The center may appear undone, but it will set as the cookie cools. Let cool ON the baking sheet for 10-20 minutes.
Title: Shortbread Biscuits
Ingredients:
- 300 butter
- 150 self-raising flour
- 250 flour
- 200 sugar
Instructions:
1. Knead all ingredients together – form into a long roll.
2. Wrap in cling film and chill for 15 minutes.
3. Cut into thin slices and arrange on greased baking sheet.
4. If desired place a nut or glace cherry in centre of biscuit before cooking.
5. Bake 10-15 minutes at 180 ºC.
6. Allow to cool before lifting onto a cooling rack.
Title: Soft Chocolate Cookie W/Chocolate Chips
Ingredients:
- 1 unsalted butter
- 1 white sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 kosher salt
- 2/3 walnuts
- 1 sugar
- 1 1/4
- 1/4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 10 minutes! Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.
3. In a bowl combine the flour, baking soda, kosher salt and cocoa powder. Add the flour and cocoa mix to the creamed butter and sugar.
4. Mix together until the dough appears completely combined - about 3 minutes. Add all the walnuts (if using) and chocolate chips and stir them into the dough.
5. Roll dough into balls, roll in a plate of sugar (dough is very sticky) place about two inches apart on the sheet, and flatten slightly with your fingers.
6. Bake for 11-13 minutes (be careful not to overbake) at 350 degrees F. The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely. Store in airtight containers.
Title: For Two Small Cookies...
Ingredients:
- 1 1/2 butter
- 3 sugar
- 1 1/2 self-raising flour
- 6 raisins
- 3 muesli
- 1 water
- 1 vanilla essence
- salt
Instructions:
1. Preheat oven to 180 degrees.
2. Cream butter and sugar together - don't bother using a mixer , I just used a teaspoon.
3. Add vanilla.
4. Mix in flour, muesli and salt. If the mixture gets dry , add the water.
5. Add the raisins.
6. Roll into two small balls and place two inches apart on a piece of baking paper (a tray seemed too big). Flatten slightly with fork.
7. Bake for 8-10 minutes.
8. Leave for two minutes,then cool.
Title: GREEK YOGHURT STRAWBERRY FOOL
Ingredients:
- 3 strawberries
- 1 honey
- 1 1/2 lemon zest
- 2
- 1/2
- 1/4
Instructions:
1. Place strawberries in a medium sized bowl. Sprinkle with sugar; allow to sit, tossing occasionally, until juices are released and sugar dissolved, about 30 minutes.
2. Using a potato masher, gently mash strawberries until you have a pulpy puree. It is best NOT to use a blender or food processor because it will liquefy the berries.
3. In a large bowl stir together yoghurt, honey, almond extract and lemon zest. Gently fold in the strawberry puree.
4. Chill in refrigerator for at least 1 hour. Serve in dessert bowls garnished with slivered almonds.
5. Raspberries can be substituted or use your imagination.
Title: Tropical Delight Hummingbird Cake
Ingredients:
- 3 -4 bananas
- 1 unsweetened applesauce
- 3/4 canola oil
- 1/3 eggs
- 2 vanilla extract
- 1 1/2 flour
- 3 sugar
- 1 1/2 salt
- 1 baking soda
- 1 ground cinnamon
- 1 walnuts
- 1/2 sugar
Instructions:
1. In a large bowl, beat the bananas, crushed & drained pineapple, applesauce, oil, eggs and vanilla until well blended.
2. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon.
3. Gradually beat the flour mixture into the creamed mixture until blended.
4. Hand stir in the walnuts.
5. Pour into a 15x10x1-inch baking pan coated with cooking spray.
6. Bake at 350F for 25-30 minutes or until toothpick test comes out clean.
7. Cool completely on a wire rack.
8. Before serving I dust each piece with a bit of sieved confectioner's sugar (powdered sugar). The original recipe called for a Cream Cheese Frosting. To make this: in a large bowl, beat 1 package (8 oz) of reduced fat cream cheese with 1/3 cup reduced fat butter until fluffy. Add 3 cups confectioner's sugar and 1 tsp vanilla and beat more until smooth. Spread this over the cake and sprinkle with an extra 1/2 cup chopped walnuts. If you use the frosting you will need to refrigerate this cake!
Title: Date Filled Cookies
Ingredients:
- 3 flour
- 3 baking powder
- 1/2 salt
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 vanilla
- 1/4 milk
- 1/2 dates
- 1/2 water
- 2 brown sugar
Instructions:
1. Date Filling:
2. In a small saucepan combine dates, water & brown sugar.
3. Simmer until soft and spreadable, you might need a bit more water, if it gets too watery, just cook it down.
4. Allow to cool.
5. Combine the dry ingredients, Flour, Baking Powder and Salt; set aside.
6. Cream Shortening and Sugar, gradually add the beaten Egg and Vanilla; mix well.
7. Gradually add the dry ingredients to the Sugar and Egg mixture; blending in after each additions.
8. Chill the dough 15 minutes. Roll the dough to 1/8" thick. Cut 3" circles or in cookie cutter shapes done in pairs.
9. Bake at 375F for 8-10 minutes, remove to a wire rack to cool.
10. Spread a small amount of date filling onto bottom side of a cookie and top with another cookie. Continue in this manner until all cookies are done in pairs.
11. These cookies can be prepared without the dates; cut out shapes, bake and decorate as desired. These freeze well.
Title: Chocolate-Peanut Butter Thumbprints
Ingredients:
- 1/2 butter
- 1 white sugar
- 1/2 peanut butter
- 1 egg
- 1 1/4 flour
- 1 baking soda
- 1/2 salt
- 6
Instructions:
1. Blend first four ingredients.
2. Add sifted dry ingredients.
3. Form into balls and press down with damp thumb.
4. Fill each thumbprint with about 1/2 teaspoon of melted chocolate.
5. Bake at 350° for 12-14 minutes.
6. Cool in refrigerator or freezer before packaging.
Title: Amaretto Bread Pudding
Ingredients:
- 1 poppy seed
- 1 half-and-half
- 2 unsalted butter
- 1 1/2 sugar
- 3 eggs
- 2 golden raisin
- 3/4 powdered sugar
- 3/4 unsalted butter
- 1 egg
- 1/2 amaretto liqueur
- 1
- 1/4
Instructions:
1. Combine bread and half and half in large bowl.
2. Cover and let stand 1 hour, stirring occasionally.
3. Position rack in center of oven and preheat to 325 degrees.
4. Grease a 9X13X2-inch baking dish with 2 tablespoons butter.
5. Whisk sugar,eggs and almond extract; stir into bread mixture.
6. Gently fold in raisins and almonds and spoon into prepared dish.
7. Bake until pudding is firm, about 50 minutes; cool. (Can be prepared 6 hours ahead. Do not refrigerate.).
8. Preheat broiler.
9. Butter broilerproof baking dish.
10. Cut pudding into 8 to 10 squares and place in prepared dish.
11. Spoon Amaretto Sauce over pudding and broil until sauce bubbles.
12. Serve.
13. Amaretto Sauce:.
14. Stir sugar and butter in top of double boiler set over simmering water until butter melts, sugar disolves and mixture is very hot.
15. Remove from over water and whisk in egg.
16. Continue whisking until cooled to room temperature; mix in amaretto.
17. (Amaretto Sauce can be prepared 4 hours ahead.).
Title: Crazy Crust Apple Pie
Ingredients:
- 1 flour
- 1 baking powder
- 1/2 salt
- 1 sugar
- 1 egg
- 2/3 shortening
- 3/4 water
- 1 lemon juice
- 1 apple pie spice
- 1/2
Instructions:
1. In small mixer bowl, combine flour, baking powder, salt, sugar, egg, shortening and water; blend well and beat two minutes at medium speed.
2. Pour batter into deep 9" pie pan.
3. Combine pie filling, lemon juice and apple pie spice and pour into center of batter.
4. Bake at 425° for 45 to 50 minutes.
Title: Joe Froggers (Molasses Cookies)
Ingredients:
- 1 sugar
- 1/2 shortening
- 1 molasses
- 1/2 water
- 4 flour
- 1 1/2 salt
- 1 1/2 ginger
- 1 baking soda
- 1/2 clove
- 1/2 nutmeg
- 1/4 allspice
- sugar
Instructions:
1. Mix sugar , shortening and molasses add all the rest. Refrigerate 2 hours.
2. Roll 1/4 inch thick and cut with 3 inch circle cookie cutter. Place on cookie sheet and sprinkle each cookie with sugar. Bake 10-12 minutes in 375 degree oven.
Title: Tastes Like Apple Pie Apple Squares!
Ingredients:
- 2 1/2 flour
- 1 salt
- 1 shortening
- 1 milk
- 5 -6 apples
- 1 white sugar
- 2 cinnamon
- 1 icing sugar
- 1/2 vanilla
- 1 water
Instructions:
1. Mix flour and salt and cut in shortening. Add egg and milk mixture and mix till it forms a ball. Divide dough in half. Roll first half in 17 x 12 inch rectangle. Place in cookie sheet and bring pastry up sides.
2. Cover pastry with apples and sprinkle with sugar and cinnamon (homemade chunky applesauce also works well).
3. Roll out second half of dough and place on top of apples. Moisten edges with milk and pinch together.
4. Beat egg white until stiff and brush on crust. Bake at 400°F for 1 hour.
5. Mix glaze ingredients together and brush on crust.
6. This square freezes beautifully.
Title: Date Oatmeal Cake With Mocha Frosting
Ingredients:
- 1 rolled oats
- 1 1/2 boiling water
- 1 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/2 margarine
- 1 brown sugar
- 1 vanilla
- 1 dates
- 1/2 walnuts
- 2 margarine
- 1 1/4 icing sugar
- 2 cocoa powder
- 1 vanilla
- 1
Instructions:
1. Preheat the oven to 350F & prepare your baking dish (I like using a bundt pan for the shape, but a 9" square baking pan is what's recommended).
2. In a small bowl, combine oats and boiling water; let stand until cool (note: this takes a while. You might want to combine the oats and water and brew the coffee, take a break and come back to do the rest to allow time for the liquids to cool).
3. In a separate bowl, combine flour, baking soda and salt. Set aside.
4. In a large bowl, cream together margarine and brown sugar until fluffy. Beat in vanilla, oat mixture and flour mixture. Stir in dates & walnuts.
5. Pour mixture into prepared pan and bake in preheated oven for 30-35 minutes, or until cake tester inserted in middle comes out clean. Set aside to cool.
6. Prepare the frosting: in a bowl, blend together all frosting ingredients until fluffy. If icing is too thick, add a little more coffee to thin it. If too thin, add icing sugar. Spread icing over cooled cake.
Title: Satiny Raspberry Cheesecake Dip
Ingredients:
- 1/3 sour cream
- 8 powdered sugar
- 3
- 1
Instructions:
1. Combine the sour cream, cream cheese, sugar and liqueur in a small bowl and mix well.
2. Cover and refrigerate until serving time.
3. Serve with pieces of fresh fruit, cubed angel food cake or vanilla wafer cookies.
Title: Spiked Eggnog Chews
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 1 canola oil
- 1 egg
- 2 milk
- 1 rum
- 1 vanilla extract
- 2 flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1/2 nutmeg
- 1/4
Instructions:
1. Heat oven to 350°F Line baking sheets with silpat (parchment will do.
2. Stir butter, sugar, oil and salt until combined.
3. Stir in egg, milk, rum and vanilla until combined.
4. Add flour, baking powder, baking soda and nutmeg until just combined.
5. Cover and chill for at least 1 hour.
6. Make 3 tbs dough balls, roll in sugar and place on pans with at least 2 inches between them.
7. Flatten each to about 1 inch thick.
8. Sprinkle with decorating sugar.
9. Bake one pan at a time, until cookie centers have risen and are beginning to crack. This will be about 11 - 13 minutes.
10. Remove from oven and tap on the counter so the cookies deflate.
11. Let them cool on the pan for 5 minutes and transfer to a wire rack.
12. Chill time NOT included.
13. I suspect smaller cookies could be made. I will be experimenting and update this when I know for sure.
Title: Doodhi Halwa
Ingredients:
- 1 milk
- 1 1/2 sugar
- 400 -500 cardamom powder
- 1 saffron
- ghee
Instructions:
1. Peel and grate Dudhi.
2. Put milk and dudhi in a heavy saucepan.
3. Boil till thick, stirring occasionally.
4. Once it starts thickening, stir continuously.
5. Add sugar and cook further till thickens.
6. Add ghee, elaichi, saffron and colour.
7. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
8. Serve hot, decorated with a chopped almond or pista.
Title: Coconut Syrup Cake
Ingredients:
- 125 butter
- 250 caster sugar
- 4 eggs
- 500 coconut
- 250 self-raising flour
- 250 sugar
- 187 water
- 6 fresh lemon rind
Instructions:
1. Grease a 20 cm pan, line the base with greaseproof paper.
2. Using a beater, cream butter and sugar until light and fluffy.
3. Beat the eggs one at a time.
4. Stir in coconut, sifted flour.
5. Spread mixture into prepared pan.
6. Bake in a moderate oven of 180°C for 30-40 minutes.
7. Pour hot syrup over cake, cool in pan.
8. Lemon syrup: Combine all ingredients in saucepan, stir over low heat without boiling until sugar has dissolved.
9. Bring to the boil then simmer, uncovered, for 3 minutes.
10. Strain syrup.
Title: Hint of Citrus Chocolate Chip Cookies
Ingredients:
- 1 1/2 butter
- 1/2 canola oil
- 1 1/2 white sugar
- 1 1/2 brown sugar
- 5 eggs
- 1 vanilla
- 3/4 - 1 baking powder
- 2 salt
- 1 whole wheat flour
- 2 white flour
- 12 -16
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. With eletric mixer, cream together butter, oil and sugars.
3. Adding one-at-a-time, mix in eggs, vanilla extract and citrus (orange OR lemon) extract.
4. In a separate bowl, stir together baking powder, salt and flours.
5. Gradually stir flour mixture into creamed mixture.
6. Knead in (with bare hands) chocolate chips and nuts (if desired).
7. Add more white flour, kneading it in until the dough is stiff like bread dough, and the chips just begin to fall out as you knead.
8. I haven't measured exactly, but it may take 2-4 cups of additional flour to reach the desired consistency.
9. Shape into golf ball sized balls, flatten slightly between the palms of your hands and lay the thick disks on an ungreased cookie sheet approximately 1 1/2 inches apart.
10. Bake 10-11 minutes.
11. Remove from oven just BEFORE they begin to brown.
12. Allow to cool on the pan for 5 minutes.
13. Cool completely on flat surface (I put them on paper towels on the counter top.).
14. Store in an airtight container.
15. These freeze/thaw BEAUTIFULLY after baking.
Title: Ice Cream
Ingredients:
- 4 -6 eggs
- 2 sugar
- 6 flour
- 1/2 salt
- 1 vanilla
- 2 milk
- 1 gelatin
- 1/2 water
- 1
Instructions:
1. Beat eggs with a fork, sift sugar, flour, salt into eggs. Scald milk {cook until thickened and coats back of spoon} add egg mixture to milk soak gelatin in water. Add gelatin to custard cool {Best if custard sets for 24 hours} Add the soft peaked whipping cream by folding into custard with vanilla to taste.
2. Freeze for 24 hours minimum and serve.
3. Note: This is a very forgiving recipe you can use a hand cranked ice cream maker, electric ice cream maker, hand mixer or stand mixer. Have fun just remember if you do not use whipping creme in this recipe and only milk you will have ice milk not ice cream. It is important that the custard and whipping creme are mixed very well before freezing or they will separate during freezing. I use my Kitchen Aid Stand Mixer with the paddle attachment as we do not want to incorporate too much air into the creme and custard mixture. The mixture needs to thicken to a soft peaked stage. I use small batches to get that result.
Title: Mixed Berry Crisp
Ingredients:
- 1 1/2 mixed berries
- 1/2 cornstarch
- 2 butter
- 1/4 old fashioned oats
- 1/4 brown sugar
- 3 flour
- 1/4 cinnamon
- 1/4 nutmeg
- 1 water
Instructions:
1. Preheat oven to 375 degrees.
2. Toss the berries with the cornstarch to evenly coat. Put the berry mixture in a large greased ramekin or a small greased baking dish (I used a 16 oz. ramekin).
3. In a small bowl, combine the butter, oats, brown sugar, flour, cinnamon and nutmeg. Mix lightly with a fork until the mixture is crumbly.
4. Top the berries with the crisp mixture. Sprinkle the top of the crisp with water.
5. Bake for 25 minutes or until the fruit is bubbling and the topping is slightly browned.
6. Serve with ice cream, frozen yogurt or whipped cream.
Title: Peaches and Cream Cupcakes
Ingredients:
- 1/2 unsalted butter
- 1/2 margarine
- 1/4 caster sugar
- 2 light brown sugar
- 1/2 eggs
- 2 vanilla extract
- 1 1/2 baking powder
- 1 plain flour
- 3/4 salt
- 1/4 vanilla extract
- 1 1/2 icing sugar
- 1
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350F and line a 12 hole cupcake tray.
2. Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
3. Add in the eggs and vanilla, scraping sides as necessary and mix on medium until well incorporated, about 1 minute.
4. Add in the baking powder and flour and mix on low until well combined.
5. Add in the peach purée and mix on low until well combined.
6. Divide the batter between the liners, 3/4 full.
7. Place in oven for 18-22 mins, until risen, golden and an inserted skewer into the centre comes out clean.
8. Transfer to wire rack immediately. If you leave them in the tray they can get greasy and the liners will peel away from the cupcakes.
9. Once cool, using a 1 and 1/2 inch piping nozzle/doughnut filling nozzle or small knife, make a small hole in the centre of each cupcakes, make sure you make the hole almost all the way through the cupcake.
10. Pipe jam into each hole until level with the top, then make the frosting. Place all frosting ingredients into a large bowl and whisk on medium speed until light and fluffy, you want it just a little firmer than soft peak, so it will hold its shape when you pipe it.
11. Pipe frosting onto each cupcake and garnish with half a peach slice.
12. Cupcakes will keep in an airtight container, in the fridge for 2 days.
Title: Easy Guava Cake
Ingredients:
- 1 guava juice
- 1 1/3 eggs
- 3 cream cheese
- 1/3 sugar
- 1 vanilla
- 1/3 Cool Whip
- 1 guava juice
- 1 sugar
- 1 1/2 guava juice
- 1/2 cornstarch
- 1/2
- 1/4
Instructions:
1. Grease and flour 2 round cake pans or a 9x13 baking pan. Bake cake according to package directions, substituting the 1 1/3 cup guava juice for the water called for. Allow to cool completely.
2. Meanwhile, in a mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat until completely mixed and smooth. Slowly fold in the Cool Whip, combined well. Refrigerate until ready to use.
3. In a medium saucepan, bring 1 1/2 cups guava juice and sugar to a boil.
4. Make a slurry out of the 1/4 cup cornstarch and the remaining 1/2 cup Guava juice. Remove guava juice from heat and stir in the cornstarch slurry. Add a few drops of red coloring, if needed. Return to heat and bring back to a boil for one minute. Allow this to cool completely.
5. To assemble cooled cake:
6. For a round layered cake; thickly ice the cake with of the cream cheese mixture in between the layers, leaving a well in the center of the layer. Pour some of the glaze in between the layers.
7. Top with the cake and repeat with cream cheese and then glaze the top of the cake with guava gel. Refrigerate until set before serving.
8. IF using a single layer 9x13 pan; ice the entire cake, pour some of the glaze over the center. Refrigerate until set before serving.
Title: Chocolate Turtle Pie
Ingredients:
- 3 eggs
- 1 sweetened condensed milk
- 2 butter
- 1 pecans
- 3/4 graham cracker pie crusts
- 1
Instructions:
1. Combine eggs, sweetened condensed milk and butter; mix well. Stir in nuts and morsels.
2. Pour into pie crust.
3. Bake at 350 for 35-40 minutes or until a knife inserted near center comes out clean.
4. Cool completely on a wire rack.
5. Drizzle with caramel topping.