lumicero/recipes-ing2inst huggingface dataset:
Title: Kiwi Fruit Salad With Honey Drizzle
Ingredients:
- 4 kiwi fruits
- 2 bosc pears
- 1/3 red grapes
- 1/2 honeydew melon
- 1 orange
- 1 honey
Instructions:
1. Scoop out seeds from honeydew melon; remove rind and cut into thin slices. Wash and thinly slice pears. Peel and thinly slice kiwis. Arrange the melon, kiwis, grapes and pears on a decorative platter.
2. Squeeze juice from orange into a small bowl. Add one teaspoon of honey and mix well.
3. Drizzle the honey/orange juice over the fruit.
4. This recipe works well as a low fat, healthy dessert or as a light lunch with cottage cheese.
5. Serves 4.
Title: Crock Pot Peach Cobbler
Ingredients:
- 2 rolled oats
- 2/3 all-purpose flour
- 2/3 light brown sugar
- 2/3 ground cinnamon
- 1/2 ground nutmeg
- 1/4 butter
- 3/4 margarine
Instructions:
1. Drain peaches, if using canned peaches.
2. Place the peaches in the crock. Combine oats, flour, brown sugar, cinnamon, and nutmeg and pour over peaches.
3. Add the butter or margarine and stir until crumbly.
4. Cook on low for 3 hours.
Title: Hurry up Cake With Variations
Ingredients:
- 1 3/4 cake flour
- 1 sugar
- 1/2 butter
- 2 eggs
- 1/2 milk
- 1/2 salt
- 2 1/4 baking powder
- 1 vanilla
Instructions:
1. Frosting choices: Sift icing sugar over or chocolate butter icing or lemon/orange butter icing.
2. Simple butter icing- icing sugar, butter, cocoa, tiny bit of milk, for chocolate, just measure amounts that look right and whip them all together.
3. Lemon or orange butter icing: the same as chocolate except instead of cocoa, use lemon or orange zest, and a teaspoon of vanilla or a tiny bit of the lemon or orange juice.
4. Sift before measuring,cake flour, resift with sugar.
5. add soft butter, eggs,milk, salt baking powder and vanilla.
6. Beat these ingredients vigorously with a wire whisk or electric beater for 2 or 3 minutes.
7. Bake the cake in a buttered 9 x 13 inch pan or in two 8 inch buttered, round layer pans in a moderate oven (350°F) for about 1/2 hour or until tester inserted in middle comes out clean.
8. Variations-----------.
9. Spice cake: add to flour, 1 teaspoon cinnamon and 1/2 teaspoon cloves.
10. Chocolate cake: Use 4 tablespoons less flour and add to flour 4 tablespoons cocoa.
Title: Tommy Bahama Pina Colada Cake
Ingredients:
- 18 1/4 heavy cream
- 2 dark rum
- 1 crushed pineapple
- 1/4 coconut
- 8
- 3/4
Instructions:
1. Bake cake as directed in 2 – 8"" rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers (4 cake layers in total).
2. Make Mousse according to the directions.
3. Whip the heavy cream, and fold into the mousse.
4. Generously brush each layer of the cake with dark rum.
5. Spread the mousse mix evenly thick on the first layer. Sprinkle with some of the pineapple.
6. Top with next cake layer and again, spread with mousse then pineapple. Continue with each layer. The layers of the cake and mousse should be the same height.
7. Coat the sides and top with the mousse mix.
8. Sprinkle toasted coconut over the finished cake.
9. Refrigerate until ready to serve. To serve, cut into 8 pieces and serve at room temperature.
Title: Apples With Crunchy Topping
Ingredients:
- 3 apples
- 1 ground cinnamon
- 3/4 quick-cooking oatmeal
- 3/4 brown sugar
- 1/2 flour
- 1/2 butter
- margarine
Instructions:
1. Peel, core and slice apples thinly.
2. Spread apples in a greased 8-inch round pan and sprinkle with cinnamon.
3. Combine oats, sugar, flour and butter.
4. Strew mixture evenly over apples.
5. Bake at 350°F for 35 to 40 minutes.
6. Serve warm with ice cream, whipped cream or cream.
Title: Dutch Stewed ' Cinnamon' Pears (Stoofpeertjes)
Ingredients:
- 1 pear
- 3 cloves
- 1 fresh lemon rind
- 2 cinnamon sticks
- 50 brown sugar
- 200 red wine
- 100 black currant liqueur
Instructions:
1. Peel the pears and leave whole.
2. Stab the lemon rind with the cloves.
3. Put the pears, lemon zest, cinnamon sticks and sugar in a large pan and pour in the red wine and liqueur.
4. Add enough water to just cover the pears.
5. Bring to the boil and leave the pears to simmer, covered, for 2.5 hours until tender.
6. Serve: Lift the pears carefully out of the pan, serve on a plate with some cinnamon ice cream and thick whipped cream.
Title: Macaroon Brownie Bars
Ingredients:
- 1 flaked coconut
- 2 sweetened condensed milk
- 1 chocolate chips
- 1/2
Instructions:
1. Press dough onto bottom of greased 13 X 9 inch pan.
2. Bake for 15 to 20 minutes at 350 degrees; remove from oven.
3. Combine coconut, sweetened condensed milk, chocolate chips and nuts; spread over brownies.
4. Bake 15 to 17 minutes more.
Title: Chocolate & Orange Marble Cake
Ingredients:
- 1 unsalted butter
- 1 1/2 - 1 3/4 sugar
- 4 eggs
- 1/2 vanilla extract
- 3 1/2 cake-and-pastry flour
- 2 baking powder
- 1/4 salt
- 1 1% low-fat milk
- 1/2 chocolate chips
- 1/8 icing sugar
- 1/4
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a deep 9-inch tube pan and dust with flour, put aside until needed.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Next beat in the eggs, one at a time then add vanilla.
5. Sift together the flour, baking powder and salt.
6. Add the flour mixture to the butter mixture, alternating with the milk, making 3 additions of dry and 2 of the milk.
7. Put half the batter in a smaller bowl and stir in the melted chocolate chips and cocoa. Mix well.
8. Stir the orange rind and liquer into the remaining batter.
9. Pour half the orange batter into the a prepared tube pan.
10. Then in a random fashion spoon the chocolate batter overtop of the orange batter and finish with the rest of the orange batter.
11. Swirl a knife, through the batter to create marble effect.
12. Bake in 350°F oven for about 1 hour check and see if cake is done, if not keep in until a skewer inserted in centre of cake comes out clean, shouldn't take longer than 1 to 1 1/4 hours.
13. Let cool in pan for 10 minutes, then turn out onto wire rack to cool.
14. When ready to serve dust with a little icing sugar.
Title: Almost Oreo's
Ingredients:
- 1 water
- 1/3 Crisco shortening
- 2 icing sugar
- 3 1/2 granulated sugar
- 1/2 vanilla
- 1/2 Crisco shortening
- 1/2 hot water
- 3
Instructions:
1. set oven to 325 degrees.
2. Blend all cookie wafer ingredients; knead with your hands until it is pliable like dough.
3. Form dough into 3-inch balls, Place on a greased cooke sheet 1/2-inch apart.
4. Press down the cookies with the bottom of a glass.
5. Bake 4-6 minutes, or until cookies are crunchy.
6. Note: another way to do this, is shape dough into long rolls; refrigerate 2-3 hours, remove from fridge, and slice the dough 1/8-inch thick, then bake.
7. Let cookies cool on sheets.
8. FOR FILLING: Combine all filling ingredients; mix well.
9. Form into balls about 1/2- 3/4-inch in diameter.
10. Again, using your hands, sandwich one filling in the center of two cookies, and carefully press down until the filling spreads almost to the edge.
Title: Coconut Layer Cake W/ Cream Cheese Coconut Frosting
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 butter
- 2 sugar
- 4 eggs
- 1 milk
- 1 vanilla extract
- 1 butter
- 1 cream cheese
- 1/2 powdered sugar
- 8 vanilla extract
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour 2-9 inch cake pans.
2. Sift together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat butter till creamy, add sugar until smooth. Add egg yolks, one at a time, beating after each addition.
4. Add flour mixture and milk alternatively, beginning and ending with the flour. Stir in vanilla, coconut ext, and 1 cup coconut.
5. In another bowl, beat egg whites till stiff but not dry and fold into cake mixture.
6. Divide the batter evenly between pans. Bake in preheated oven for 30-35 or until toothpick is inserted into the center of the cake comes out clean. Allow cakes to cool completely before frosting.
7. To Make Frosting: Blend butter and cream cheese till smooth. Add powdered sugar slowly. Add vanilla and coconut extract. Fold in shredded coconut. Spread on cooled cake.
Title: Best Ever Bread Pudding With Whiskey Sauce
Ingredients:
- 1/2 raisins
- 1/4 Bourbon
- 4 milk
- 2 sugar
- 1/4 eggs
- 2 pure vanilla extract
- 1 nutmeg
- 1/8 cinnamon
- 1 unsalted butter
- 1 1/2 sugar
- 1/2 egg
- 1 butter
- 1/2 Bourbon
- 2
Instructions:
1. Soak raisins in bourbon overnight.
2. Soak bread in milk for 1/2hr.
3. While soaking the bread preheat oven to 350 degrees.
4. Put the butter in a 9x9 pan and put in the oven to melt.
5. Remove when butter is melted and bubbly.
6. While the butter is melting, mix all other ingredients and add to bread.
7. Gently pour the mixture in pan over the butter and bake for 35mins.
8. For whiskey sauce:
9. In double boiler, vigorously whisk egg and sugar until blended and warm to the touch and fluffy.
10. Add melted butter in steady stream while continuing to whisk.
11. Add bourbon 1Tbs at a time and taste. I usually use 1 ½-2Tbs.
Title: Alaskan Cranberry Dumplings
Ingredients:
- 2 cranberries
- 1 3/4 flour
- 1 salt
- 2 1/2 double-acting baking powder
- 1/4 butter
- 2/3 milk
- sugar
- cinnamon
Instructions:
1. Place the cranberries in a saucepan, cover with water, and simmer until the berries have burst and the water is colored. Drain, reserving the liquid. Set both aside.
2. In a large bowl, mix together the sifted flour, salt, and baking powder. With a pastry blender or a couple of knives, cut in the chilled butter until the mixture is a bit smaller than pea-sized.
3. Make a well in the middle of the mixture, then pour in the milk and quickly stir it until it just sticks together to form a dough.
4. Turn the dough out onto a lightly floured board and knead gently for no more than 10 times. Wrap the dough loosely in waxed paper and chill it in the refrigerator for at least 30 minutes to make it easier to handle.
5. About 60 minutes before you intend to serve the dumplings, roll out the dough on a lightly floured board until it is about 1/4-inch thick, and cut into 4-inch squares.
6. Fill the center of each square with a bit of the cooked cranberries (you can put each square into one of those tiny mini-muffin tins, to make it easier) and sprinkle each generously with sugar and cinnamon to taste. Wet the edges with a small amount of water (not too much!), fold the dumplings over and pinch them closed. Prick the tops.
7. Re-heat the reserved cranberry juice from the berry cooking in a saucepan to simmering. Cook the dumplings in the juice (in batches, if necessary) for about 15 minutes until done. If you don’t have enough liquid from cooking the berries, you can augment with commercially prepared unsweetened cranberry juice with water added until it tastes like the cooking liquid.
8. Goes really well with duck, pork, and turkey dishes.
9. Note: if you’re in a hurry, you can also use wonton wrappers instead of making your own dough. If you use them, the cooking time for the dumplings will be less.
Title: Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 peanut butter
- 1 butter
- 2/3 white sugar
- 1/2 brown sugar
- 2 eggs
- 2 1/2 flour
- 1 baking powder
- 1 chocolate chips
Instructions:
1. With a mix master, beat peanut butter and butter until soft and creamy.
2. Gradually add in sugars and then eggs, one at a time. Sift flour and baking powder and add to the butter mixture. Add chocolate chips.
3. Roll dough into balls. Press with the back of a fork onto a lightly prepared cookie sheet.
4. Bake for 10 minutes.
Title: Luscious Lemon Cake
Ingredients:
- 1 eggs
- 4 cream cheese
- 1 butter
- 1 confectioners' sugar
- 1/2 vanilla
- 2
- 1 1/2
Instructions:
1. For the cake, beat the cake mix and eggs until blended using a mixer on low.
2. Fold in lemon pie filling (do not beat in).
3. Spread in a greased 13 x 9 inch pan and bake at 350 for 20-25 minutes. (You might also want to put parchment paper on the bottom, greased on both sides, for easy removal.).
4. For the frosting, mix the butter and cream cheese until smooth using the mixer on low.
5. Add the sugar and vanilla, again blending until smooth.
6. You can frost the cake once it has cooled, but if you want to frost it later (or make the frosting ahead of time), you can store it in the refrigerator in a bowl with plastic wrap applied directly on top of the frosting. Make sure it is covered completely, and it will last in the fridge for a couple days.
Title: Applesauce Nut Cake
Ingredients:
- 1/2 shortening
- 1 sugar
- 1 applesauce
- 2 1/4 cake flour
- 1/2 baking soda
- 1/2 salt
- 1 baking powder
- 1/2 clove
- 1/4 nutmeg
- 1
Instructions:
1. Cream shortening and sugar.
2. Add applesauce.
3. Sift dry ingredients together and gradully beat into first mixture.
4. Add nuts.
5. Pour into greased pan and bake at 325 degrees for one hour.
Title: Festive Cranberry Cheese Squares
Ingredients:
- 2 flour
- 1 1/2 oats
- 1 margarine
- 3/4 light brown sugar
- 1 cream cheese
- 1 light brown sugar
- 1 sweetened condensed milk
- 1/4 lemon juice
- 1 whole berry cranberry sauce
- 2 cornstarch
Instructions:
1. Preheat oven to 350. Grease 13x9-inch baking pan. In a large mixing bowl, beat flour, oats, butter, and 3/4 cup brown sugar until crumbly. Reserve 1 1/2 cvups crumb mixture. Press remaining crumb mixture firmly on bottom of prepared pan. Bake 15 minutes or until lightly browned.
2. Meanwhile, in a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth; stir in lemon juice. Spread over baked crust. In another bowl, combine cranberry sauce, cornstarch and remaining 1 tbs. brown sugar. Spoon over cheese layer. Top with reserved crumb mixture.
3. Bake 45 minutes or until golden. cool and cut into bars. Store covered in refrigerator.
Title: Berryful Tapioca
Ingredients:
- 4 fresh strawberries
- 1 frozen strawberries
- 3 quick-cooking tapioca
- 3 honey
- 1 raspberries
Instructions:
1. Puree the strawberries in a blender or food processor.
2. In a 2 qt saucepan over medium high heat, bring the strawberries, apple juice, tapioca and honey to a boil, stirring constantly.
3. Remove the pan from the heat.
4. Stir in the raspberries.
5. Pour into 6 dessert goblets and chill in the refrigerator until set, about 1 hour.
Title: Peanut Butter Sauce
Ingredients:
- 1 sugar
- 1 white corn syrup
- 1/4 salt
- 3/4 milk
- 6 peanut butter
- 1/2 vanilla extract
Instructions:
1. Mix sugar, corn syrup, salt and milk.
2. Cook over low heat, stirring constantly until thickened.
3. Add peanut butter; mix well.
4. Remove from heat, let cool, then add vanilla.
Title: Grape Salad
Ingredients:
- 2 pineapple
- 20 boiling water
- 2 Cool Whip
- 1 cream cheese
- 1 sour cream
- 8 sugar
- 8 vanilla
- 8
- 1/2
- 1
Instructions:
1. Dissolve jello in boiling water.
2. add pie filling, crushed pineapple, nuts.
3. cool till firm.
4. topping- beat sugar, cream cheese, vanilla.
5. blend in sour cream and cool whip.
6. spread over jello.
Title: Walnut Cookies With Ganache Filling
Ingredients:
- 2/3 confectioners' sugar
- 1/2 sweet butter
- 1 vanilla extract
- 1/2 lemon, zest of
- 1 3/4 all-purpose flour
- 1 walnuts
- 1/4 cocoa powder
- 1/2 heavy cream
- 1/4 chocolate
- cocoa powder
Instructions:
1. Cream sugar and butter.
2. Add vanilla, lemon zest, flour and ground walnuts.
3. Mix on medium speed, until just combined.
4. Remove the dough from the bowl and flatten it to a round disk.
5. Wrap it loosely in plastic and chill for 1 hour.
6. Heat the oven to 325 degrees.
7. Roll the chilled dough into a large rectangle, 1/4" thick.
8. Cut into 2x2" squares onto a nonstick baking sheet.
9. Bake until light brown around the edges 10 to 14 minutes.
10. Cool, then dust with cocoa powder.
11. While the cookies cool, bring the heavy cream to a boil in a pot over high heat.
12. Put the chocolate pieces in a large bowl, and when the cream comes to a boil, pour it over the chocolate.
13. Stir until completely melted and smooth.
14. Cool chocolate mixture until slightly thickened.
15. Using a pastry bag, fill the bag with ganache, pipe a small circle on top of one cookie, and top with another to create a sandwich.
Title: DESSERT -- Ina Garten's Pavlova With Roasted Berries
Ingredients:
- 4 cream of tartar
- 1/4 kosher salt
- 1 granulated sugar
- 1 pure vanilla extract
- 1/2 berries
- 1 fresh strawberries
- 2 fresh raspberries
- 2 fresh blackberries
- 1/4 sugar
- 1 vanilla bean
Instructions:
1. Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw a 3-1/2 inch circle, 4 times on each piece of paper. turn the paper face down on the baking sheets.
2. in the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla.
3. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star-shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the meringue shells.
4. Bake for 2 hours, or until the meringues are dry and crisp But NOT BROWNED. Turn OFF the heat and allow the meringues to sit in the over for 4 hours or overnight.
5. ROASTED BERRIES: Preheat the oven to 450 degrees F.
6. Place the strawberries, raspberries, blueberries and raspberries on a sheet pan and toss with the sugar and vanilla bean seeds.
7. Roast in the oven for 20 minutes. Cool to room temperature and later mixed berries inside the meringue shells. DONE.
Title: Yogurt or Sour Cream Crumb Fruit Topping
Ingredients:
- 1/2 butter
- 1 raw sugar
- 2 brown sugar
- 1 plain yogurt
- 4 sour cream
- bananas
- red cherries
Instructions:
1. Slowly saute bread crumbs in butter until toasted and very crisp, stirring frequently.
2. Allow crumbs to cool and drain on paper towel.
3. Mix with sugar to sweeten.
4. Whip chilled yogurt until smooth, turn into serving bowl and sprinkle with crumb mixture.
5. Spoon over chilled fruits.
Title: Orange Walnut Cake
Ingredients:
- 1 butter
- 1 1/3 margarine
- 4 sugar
- 1 1/2 eggs
- 1 1/2 all-purpose flour
- 2 baking powder
- 2 walnuts
- 1/2 golden raisins
- 1
Instructions:
1. Cream butter and sugar until blended.
2. Add eggs, one at a time, beating well after each addition.
3. Mix flour and baking powder well.
4. Add to first mixture, mixing well.
5. Add orange rind, orange juice, walnuts, and raisins, stir until well combined.
6. Pour batter into greased and floured loaf pan.
7. Bake at 350 for about 50 minutes or until pick inserted in center comes out clean.
8. Cool in pan for about 15 minutes.
9. Remove from pan, wrap in foil.
Title: Fluffy Pistachio Dessert
Ingredients:
- 1/2 reduced fat margarine
- 1 all-purpose flour
- 1/2 confectioners' sugar
- 1/2 walnuts
- 1 fat free cream cheese
- 1 nonfat sour cream
- 1 nonfat milk
- 3 fat-free sugar-free instant pistachio pudding mix
- 2 ground walnuts
- 1
- 2
Instructions:
1. In a mixing bowl, cream the margarine.
2. Add flour and sugar; blend until crumbly.
3. Stir in walnuts.
4. Press onto the bottom of a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
5. Bake at 375 for 10-12 minutes or until set. Cool.
6. In a mixing bowl, beat cream cheese and sour cream.
7. Fold in whipped topping.
8. Spread over the crust.
9. In another mixing bowl, combine milk and pudding mixes; beat on low speed for 2 minutes.
10. Spread over first layer.
11. Carefully spread whipped topping over second layer.
12. Sprinkle with walnuts.
13. Chill at least 1 hour.
14. Yield: 24 servings.
Title: Apple Cake - 5 Minutes Microwave
Ingredients:
- 1 apple
- 1/4 cinnamon
- 1/2 Splenda sugar substitute
- 1 flax seed meal
- 1 baking powder
- 1/2 dry buttermilk
- 1 applesauce
- 1 cinnamon
- egg
- Cool Whip Free
Instructions:
1. Spray a cereal bowl with PAM. Put the apple in the bowl and sprinkle with cinnamon and splenda. Put in the microwave on high for three minutes.
2. While the apple is cooking - mix in a coffee cup flaxseed meal, baking powder,.
3. buttermilk blend, sugar free applesauce, cinnamon, DaVinci sugar free vanilla syrup and 1 egg.
4. Mix together with a fork, then mix into the cooked apple. Put back in the microwave for 2 minutes. Turn onto a plate. Add sugar free Cool Whip.
Title: Christmas Morning Baked Donuts
Ingredients:
- 2 buttermilk baking mix
- 2 sugar
- 1 nutmeg
- 1 cinnamon
- 1/3 milk
- 1 egg
- 1/4 butter
- 1/2 sugar
Instructions:
1. Combine baking mix, sugar, nutmeg, cinnamon, milk and egg.
2. In a separate bowl, combine butter and sugar.
3. Add baking mix and beat vigorously for 20 strokes.
4. Preheat oven 400 degrees F. Lightly grease cooking sheet.
5. Round up the dough on lightly floured board, knead 5 times.Roll 1/2 inch hick - cut with floured doughnut cutter.
6. Twist doughnut to make a figure-eight. Bake for 8 to 10 minutes.
7. Immediately after baking dip in melted butter then into sugar let cool.
Title: Queen of Puddings
Ingredients:
- 1 milk
- 2 eggs
- 2 sugar
- 1/2 salt
- 1/4 currant jelly
Instructions:
1. Soak crumbs in milk. Beat egg yolks; add 1/4 cup of the sugar and salt and add to the milk mixture. Pour into greased baking dish, set in pan of hot water and bake in 350º oven for 1 hour or until firm. Spread a thick layer of jelly over top.
2. Beat egg white with remaining 1/4 cup sugar until stiff. Spread meringue over top of pudding. Bake 10 minutes longer or until browned.
3. Serve hot or cold.
Title: Pumpkin Cupcakes With Creamy Cream Cheese Frosting
Ingredients:
- 3/4 eggs
- 4 sugar
- 2 pumpkin puree
- 1 vanilla
- 1 all-purpose flour
- 2 baking soda
- 2 baking powder
- 1 salt
- 1 cinnamon
- 1 butter
- 1/2 cream cheese
- 1 vanilla
- 2 confectioners' sugar
- 2
- 3 1/2
Instructions:
1. Set oven to 350 degrees F (set oven rack to second-lowest position).
2. Prepare 18 muffin tins fitted with paper liners fitted in each tin.
3. For the cupcakes; In a large mixing bowl beat together the oil with eggs, sugar, pumpkin puree and vanilla until well combined.
4. In another bowl combine the flour with the next 4 ingredients; add to the pumpkin mixture and beat until well combined.
5. Fill each tin about three-quarters full.
6. Bake for about 18-22 minutes or until cupcakes test done.
7. Cool completely before filling.
8. For the frosting; in a bowl beat the cream cheese with butter, vanilla and cream until fluffy.
9. Add in confectioners sugar and beat until creamy (adding in more cream or milk if necessary to achieve the right consistency for spreading).
10. Spread onto the top of each cooled cupcake.
Title: Cheesecake Fruit Dip
Ingredients:
- 8 cream cheese
- 1 sweetened condensed milk
- 1 vanilla extract
- 1 pudding mix
- 2 milk
Instructions:
1. Cut the room temperature brick of cream cheese into cubes and place into a large mixing bowl.
2. Using a hand mixer, cream the cream cheese until smooth.
3. Add the vanilla and condensed milk and mix again until smooth.
4. Add the box of instant pudding mix (I like white chocolate or vanilla) and slowly add the milk whilst mixing. Continue to mix until smooth. The dip will become thicker as the pudding mix sets.
5. Keep in the fridge and serve with fruit.
Title: Fruit Agar-agar
Ingredients:
- 7 agar
- 600 water
- 100 sugar
Instructions:
1. Boil agar powder, sugar and water together, stirring constantly.
2. When mixture boils, remove from the fire.
3. Spoon fruit into moulds.
4. Add food colouring if desired.
5. Pour agar into the moulds and leave it to set.
6. Chill.