lumicero/recipes-ing2inst huggingface dataset:
Title: mock shortbread
Ingredients:
- 1 vanilla
- 1 1/2 margarine
- 1 icing sugar
- 2 1/2 flour
- 1/2 baking soda
- 1 1/4 salt
Instructions:
1. cream margarine, vanilla and sugar together.
2. Beat until fluffy.
3. Add dry ingredients and mix well.
4. Shape dough into two long rectangles, wrap well and chill thoroughly.
5. About an hour.
6. Slice and bake at 350 degrees for 8- 10 minutes.
Title: Versatile Sugar Cookies
Ingredients:
- 3/4 shortening
- 3/4 margarine
- 2 granulated sugar
- 4 eggs
- 2 vanilla
- 5 flour
- 2 baking powder
- 2 salt
Instructions:
1. Mix thoroughly all ingredients.
2. For drop cookies - place on cookie sheets and proceed with baking.
3. For sugar cookies - chill dough at least 1 hour.
4. Roll out to 1/2 inch thick on floured surface. Cut into desired shapes.
5. Place on ungreased cookie sheets and bake 6-8 minutes at 350 degrees F. Bake until the bottom edges of the cookies are a very light shade of brown.
6. Cool and frost with your favorite frosting.
Title: Light Lemon Mousse
Ingredients:
- 3 sugar
- 1 Splenda sugar substitute
- 3/4 cornstarch
- 2 nonfat milk
- 1/2 lemon juice
- 1/8 lemon zest
- 1/2 vanilla extract
- 1
Instructions:
1. In a small saucepan, combine the sugar or Splenda and cornstarch.
2. Over medium low heat, stir in milk until smooth; bring to a boil, stirring constantly.
3. Cook for 1 to 2 minutes or until thick and bubbly; remove from heat.
4. Stir in the lemon juice, zest and vanilla.
5. Place the pan in a bowl of ice water and stir for 2 minutes to cool.
6. Fold in whipped topping and food coloring if using; spoon into dessert dishes, cover with plastic wrap and refrigerate for at least 1 hour before serving.
7. Garnish with additional whipped topping if desired.
Title: Mincemeat Sundae Sauce
Ingredients:
- 1/2 granulated sugar
- 1/2 tart apple
- 1/2 walnuts
- 1 maraschino cherry
- 1/4
Instructions:
1. Combine all ingredients in saucepan.
2. Bring to boil, then turn heat down & simmer gently, uncovered, 10 minutes.
3. Serve warm.
Title: Almond Balls
Ingredients:
- 1/2 unsalted butter
- 12 confectioners' sugar
- 1/2 salt
- 1/2 flour
- 1/4 white chocolate
- 2 flaked coconut
- 10
- 2 1/3
Instructions:
1. Heat oven to 325°F.
2. Spread nuts on baking sheet and toast in the oven until golden brown, 8 to 10 minutes.
3. Cool and chop.
4. With an electric mixer set at medium low speed, beat butter, sugar, salt and almond extract until creamy.
5. On low speed, beat in flour until mixture just comes together.
6. Stir in nuts.
7. Chill until firm.
8. Roll into approximately 1-inch balls.
9. Put on ungreased baking sheets.
10. Bake until golden brown on bottom, 15 to 18 minutes.
11. Cool completely on wire racks.
12. Chop chocolate, put in a small bowl and melt in a 250°F oven.
13. Put coconut in a bowl.
14. Drop cookies, one at a time, into chocolate.
15. Coat and remove with a fork, letting excess drip off.
16. Drop the cookies into coconut.
17. Lightly press coconut onto the cookies.
18. Set on a rack to dry.
Title: Kelly's Amazing Andes Mint Thumbprint Cookies
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 1/2 flour
- 2 baking powder
- 16 salt
- 2 1/4 dark chocolate
- 1/2 butter
- 1/4
- 3/4
- 3
- 18
Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl, beat 1 cup butter and powdered sugar on medium speed until fluffy. Beat in peppermint extract, egg yolks and food coloring until blended. On low speed beat in flour, baking powder and salt.
3. Shape dough into 1-inch balls, place 2 inches apart on cookie sheets. Using end of handle of wooden spoon, press a deep well into center of each cookie.
4. Bake 10-12 minutes until set. Reshape wells with end of wooden spoon.
5. Cool completely—15 minutes.
6. In medium microwavable bowl, place chocolate chips, cream and butter on high 1 minute or until mixture looks melted but not too hot.
7. Fill each well with about 1 teaspoon mixture—wait about 10 minutes until chocolate mixture is slightly cooled down then garnish w/candy piece—you may need to test candy before inserting all of them.
8. Let stand 1 hour until chocolate is set.
Title: Strawberry Brownie Dessert
Ingredients:
- 1 strawberry
- 1 Cool Whip
- 1
Instructions:
1. Spread cool whip over brownies.
2. Arrange strawberries in a decorative pattern on the cool whip.
3. I like rows alternating with points facing in opposite directions.
4. Drizzle chocolate shell over the berries in a decorative pattern.
5. Chill.
Title: Cranberry White Chocolate Chip Cookies
Ingredients:
- 1 unsalted butter
- 1 light brown sugar
- 1 sugar
- 2 eggs
- 2 vanilla
- 1 flour
- 3 baking soda
- 1 white chocolate chips
- 1 1/2 dried cranberries
- 2 walnuts
- 1
Instructions:
1. Preheat oven to 375 degrees; lightly grease cookie sheets.
2. Cream together butter and both sugars until fluffy.
3. Beat in egg, orange peel, and vanilla.
4. Stir dry ingredients together; stir into creamed mixture.
5. Stir in white chocolate, walnuts, and dried cranberries.
6. Chill dough 30 minutes.
7. Drop by rounded teaspoonfuls onto cookie sheets.
8. Bake 8-10 minutes; do not overcook.
9. Allow to cool on cookie sheet 10 minutes before removing to rack.
Title: Red Wine Poached Pears With Mascarpone Filling
Ingredients:
- 6 bartlett pears
- 1 dry red wine
- 1 vanilla bean
- 2 cinnamon sticks
- 2 bay leaves
- 2 sugar
- 16 mascarpone cheese
- 1/2 cinnamon
- 1 icing sugar
- 1/2 butter
- 2
Instructions:
1. Peel pears and leave stem intact. In a large pan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine & water. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 min or until tender. Cool pears in wine mixture to room temperature. Refrigerate in poaching liquid (overnight).
2. Remove pears from poaching liquid. Remove stems from pears and set stems aside. Core pears with apple corer, leaving pear whole.
3. Whisk together mascarpone cheese, whip cream, pinch cinnamon and icing sugar until smooth. Transfer to piping bag. Pipe into cored pears and finish by putting stems into filling at top of pear. Refrigerate.
4. Bring sauce to simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.
Title: Affogate Al Caffe
Ingredients:
- 8 vanilla ice cream
- 4
Instructions:
1. Put two balls of ice cream in each of the four cups.
2. Make the coffees and then pour them over the ice cream.
3. Eat immediately, served with biscotti or another type of light cookie on the side.
Title: Lime & Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/2 butter
- 5 confectioners' sugar
- 4 lime juice
- 1 lime, zest of
Instructions:
1. Mix cream cheese, butter, lime juice and zest together with a blender on medium speed until well blended and smooth.
2. Start adding sugar one cup at a time, blending well between each addition.
3. Keep adding sugar, a cup at a time, until you get the consistency you want.
Title: Extreme Low-Fat Chocolate Cake
Ingredients:
- 1 2/3 flour
- 1 1/4 sugar
- 2/3 baking soda
- 1 1/2 salt
- 1 applesauce
- 1/2 skim milk yogurt
- 1 1/2 vanilla
- 1
- 4
Instructions:
1. Set oven to 350°F.
2. Generously grease a 13 x 9-inch baking pan.
3. In a medium bowl sift the flour with cocoa powder, baking soda and salt.
4. In another bowl beat the sugar with egg whites and vanilla until well combined.
5. Mix in the yogurt and applesauce until thoroughly combined.
6. Mix the wet ingredients into the dry ingredients and beat on low speed until just combined.
7. Transfer to prepared baking dish.
8. Bake for about 30-35 minutes or until cake tests done (watch closely, do not over bake!).
Title: Buttermilk Cake With Strawberries
Ingredients:
- 2 butter
- 1 canola oil
- 2 buttermilk
- 1/3 cake flour
- 1 1/2 baking powder
- 2 salt
- 1 eggs
- 2 sugar
- 3/4 pure vanilla extract
- 2 mascarpone
- 2 confectioners' sugar
- 1/4 orange zest
- 2 sugar
- 1 1/2 ground cinnamon
- 1/4 Grand Marnier
- 1 1/2 fresh strawberries
- 1/4 red currant jelly
- 4
- 1/2
Instructions:
1. To make the cake: Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan or coat it with nonstick cooking spray. Add breadcrumbs, tilting the pan to evenly coat the inside. Tap out excess.
2. In a small saucepan, melt butter over medium-low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour the butter into a small bowl. Whisk in oil, then buttermilk; set aside. Sift flour, baking powder and salt into a small bowl; set aside.
3. In a mixing bowl, combine eggs and sugar. Beat with an electric mixer on high speed until the mixture is thick and pale and falls in a ribbon when the beaters are lifted, about 5 minutes. Beat in vanilla.
4. Sift half of the reserved dry ingredients over the egg mixture; fold in with a rubber spatula until blended. Fold in half of the reserved buttermilk mixture. Repeat with remaining dry ingredients and buttermilk mixture.
5. Pour the batter into the prepared cake pan. Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 5 minutes, then turn out of the pan and place right-side up on the rack to cool completely.
6. To make filling and syrup and assemble cake: In a bowl, whisk drained yogurt, mascarpone, confectioners' sugar and orange zest until smooth.
7. In a small saucepan over low heat, dissolve sugar in 1/2 cup water. Simmer gently for 5 minutes. Remove from the heat and stir in orange juice and liqueur.
8. With a long serrated knife, cut the cake horizontally into 2 layers using a gentle sawing motion. With a pastry brush, brush all of the syrup on the cut sides of the cake. Place the bottom layer on a cake plate, cut-side up. Spread half of the orange-mascarpone filling over the bottom layer. Arrange about one-third of the sliced strawberries in an even layer on top. Spread with the remaining filling. Place the second cake layer on top, cut-side down.
9. Brush the top of the cake lightly with about 2 tablespoons of the melted jelly. Arrange the remaining sliced strawberries in straight rows on top. Overlap the slices and reverse the direction of the slices in each row. Cover the cake with plastic wrap and place in the refrigerator to chill for at least 1 hour.
10. Just before serving, remelt the remaining currant jelly and brush it over the strawberries on top of the cake.
Title: Raspberry-Pear Pie
Ingredients:
- 1 pears
- 3 lemon juice
- 1 sugar
- 1/2 all-purpose flour
- 3/4 fresh raspberry
- 3 butter
- 1 sugar
- 1
Instructions:
1. Heat oven to 400°F Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Reserve second crust for cutouts.
2. In large bowl, gently mix pears, lemon juice and almond extract. Stir in 3/4 cup sugar and the flour. Spoon about half of pear mixture into crust-lined pie plate. Top with raspberries. Spoon remaining pear mixture over raspberries.
3. Unroll second pie crust on cutting board. With floured 2 1/2-inch round cutter, cut 9 rounds from second pie crust. Brush each with melted butter. Place 8 rounds, butter side up, in circle on outer edge of fruit, overlapping as necessary. Place 1 round in center. Sprinkle rounds with 1 tablespoon sugar.
4. Bake 40 to 50 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, you may want to cover crust edge with strips of foil to prevent from getting too brown.
5. Cool completely, about 3 hours. Serve plain or with ice cream.
Title: Peanutty Peanut Butter Cookies
Ingredients:
- 1 brown sugar
- 1 crunchy peanut butter
- 1/4 margarine
- 1/4 butter
- 1 shortening
- 1 egg
- 3/4 flour
- 1/2 baking soda
- 1/4 baking powder
- 1 salt
- 3 sugar
Instructions:
1. Heat oven to 375.
2. In large bowl, combine brown sugar, peanut butter, margarine and shortening; beat until light and fluffy.
3. Add egg; blend well.
4. Lightly spoon flour into measuring cup; level off.
5. Add flour, baking soda, baking powder and salt; mix well.
6. Stir in cereal. (dough may be sticky).
7. With lightly floured hands, shape level tablespoons of dough into 1 1/2 inch balls; roll in sugar.
8. Place 2 inches apart on ungreased cookie sheets.
9. With fork, flatten in crisscross pattern.
10. Bake at 375 for 7 to 10 minutes or until golden brown.
11. Cool 1 minute; remove from cookie sheets.
Title: Baked Apple Pudding
Ingredients:
- 1/2 granulated sugar
- 1/4 water
- 1/2 butter
- 1/2 brown sugar
- 3 eggs
- 1/2 dried cranberries
- 1/2 pecans
- 2 tart apples
- 1 orange, juice and zest of
- 1/2 apple cider
- 1/4 flour
- 1 1/2 salt
- 1 cinnamon
- 1
Instructions:
1. Preheat oven to 350°F (180°C). Butter a stainless steel or ovenproof china bowl about 6 cups (1.5 L) in size.
2. Combine sugar and water in heavy pot on medium heat. Heat until sugar has melted, bring to a boil and boil for 5 to 7 minutes or until caramel turns a golden colour. Pour into prepared bowl, swirling to coat. Reserve.
3. Cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time. Stir in cranberries, pecans, apples, orange zest and juice and apple cider.
4. In a separate bowl, combine flour, breadcrumbs, salt and cinnamon. Stir half of flour mixture into apple mixture until well blended then blend in remaining mixture.
5. Turn into the prepared bowl and cover with foil. Place in roasting pan. Pour hot water reaching halfway up sides of the bowl. Bake in centre of oven for 45 minutes. Remove foil and bake another 45 minutes or until a cake tester comes out clean. Let cool slightly and turn out onto a serving plate. Serve warm or cold.
Title: Filipino Leche Flan Cake
Ingredients:
- 1 sugar
- 1/4 water
- 1 cream of tartar
- 6 egg
- 1 evaporated milk
- 1 lemon rind
- 1 cake flour
- 2 baking powder
- 2 1/4 fine salt
- 1 water
- 1 pure vanilla extract
- 1/2 caster sugar
- 2/3 cream of tartar
- 1 caster sugar
- 8
- 2/3
- 8
- 1/2
- 2/3
Instructions:
1. Prepare the Caramel:
2. Preheat oven to 350°F In a large frying pan, combine all the ingredients for the caramel. Mix well with a spoon, then place over medium heat. Allow sugar to caramelize to a light golden brown.
3. Immediately pour the caramel into 9 Inch x 13 Inch x 3 Inch baking pan.
4. Hold pan with kitchen towels and tilt the pan so the caramel completely covers the bottom. Set aside.
5. Prepare the Flan:
6. In a large mixing bowl, combine the flan ingredients except the lemon or dayap rind. Strain, using a fine strainer like a piece of cheesecloth. Stir in grated lemon or dayap rind. Pour the flan mixture into the caramel lined baking pan. Set aside.
7. Prepare the cake:
8. In a large mixing bowl, blend the first 8 ingredients for the cake. Beat with a wire wisk until smooth and lump free. Set aside.
9. In another large mixing bowl, using an electric mixer, beat the egg whites together with the cream of tartar until frothy. Gradually add the caster sugar while continuing to beat at medium speed until egg whites are stiff but not dry.
10. Quickly but thoroughly fold in egg yolk mixture into the beaten egg whites.
11. Carefully pour the cake batter into the pan with the flan. Do not tap the pan.
12. Bake for 1 hour and 25 minutes using a water bath. Allow the cake to cool in its pan together with the water bath.
13. To unmold:
14. Run spatula around the cake to loosen it and invert to a serving platter. Chill well before serving.
Title: Doreen's Yummy Squares Gluten Free
Ingredients:
- 1/4 butter
- 1/2 chocolate chips
- 3/4 mini marshmallows
- 0.75
Instructions:
1. Melt the butter, peanut butter and chocolate chips.
2. In a large bowl mix the liquids in with the marshmallows.
3. Line a square pan with plastic wrap.
4. Pour in the mixture and put in the fridge until set.
5. ENJOY!
Title: Dark Chocolate Shortbread
Ingredients:
- 1/2 unsalted butter
- 1/4 vanilla
- 1/2 salt
- 1/8 all-purpose flour
- 3/4
- 1/4
Instructions:
1. Blend butter, sugar, vanilla, and salt in a bowl with a fork until well combined.
2. Sift flour and cocoa into butter mixture and blend with fork just until mixture forms a soft dough.
3. Divide dough in half and pat out with floured fingertips into 2 rounds (approximately 6 inch) on an ungreased large baking sheet.
4. Chill dough, uncovered until firm, about 30 minutes.
5. Preheat oven to 375 degrees farenheit while dough chills.
6. Prick dough all over with fork and bake shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 15 minutes.
7. Cool on baking sheet on a rack 10 minutes, then cut each shortbread into 8 wedges with a large heavy knife.
8. Transfer to rack to cool.
9. **Shortbread keeps in an airtight container at room temp for 1 week when layered between sheets of waxed paper.
Title: 4-Ingredient Banana Flax Cookies
Ingredients:
- 1 banana
- 3/8 flax seed
- 1/8 raisins
- 2
Instructions:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or grease a cookie sheet.
2. In a bowl, mash the banana until it gets to a sticky texture.
3. Add in flax seeds, pumpkin seeds, and raisins into the bowl and mix thoroughly.
4. Drop about 1/2 tablespoon drops of the batter onto the baking sheet. (I used a small soup spoon for this.) Flatten the batter into a round cookie shape.
5. Place the cookies into the oven and bake for about 20-22 minutes or until the edges turn into a nice brown color.
6. Remove from the oven and let cool. Enjoy!
Title: St. Patrick's Day Cookies
Ingredients:
- 1/2 cream cheese
- 1/4 unsweetened coconut
- 2 vanilla extract
- 1/2
- 5
- 1
Instructions:
1. roll out one pie crust on cookie sheet or pizza stone.
2. Spread orange colored sugar free jelly on unrolled crust.
3. On another cookie sheet or pizza stone, unroll second pie crust.
4. spread cream cheese over this second crust.
5. carefully put second crust, cream cheese side down on top of jelly side of first crust.
6. In another bowl, soak unsweetened coconut in vanilla and food coloring.
7. Once green enough for you, sprinkle on top of pie crust. (I also sprinkle the leftover food coloring/vanilla liquid as well).
8. using a pizza cutter cut the cookie into 1 inch squares before baking.
9. Bake cookie according to pie crust directions. (Until edges are slightly brown).
10. NOTE: Measurements are not exact. Feel free to use less or more.
Title: Berry Cream Cheese Tarts
Ingredients:
- 2 cream cheese
- 1 sugar
- 1 pure vanilla extract
- 2 eggs
- 12
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Place a paper cupcake liner in each cup of a muffin tin.
3. Beat Cream Cheese with a handheld mixer until fluffy.
4. Add Sugar and Vanilla, beating well.
5. Add Eggs, one at a time, beating well after each addition.
6. Place a Vanilla Wafer, flat side down, in each muffin cup.
7. Spoon Cream Cheese mixture over Wafers.
8. Bake for 20 minutes.
9. Allow tarts to cool completely.
10. Serve topped with pie filling.
Title: Best Ever Red Velvet Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 1/4 granulated sugar
- 1/2 butter
- 1/4 margarine
- 2 eggs
- 1/2 baking powder
- 3 milk
- 1 1/2 distilled white vinegar
- 1/2 vanilla extract
- 2 salt
- 1
Instructions:
1. Preheat oven to 350 degrees F
2. In a large bowl, combine butter and white sugar and beat until fluffy. Add in eggs one at a time . Then add the oil and vanilla.
3. In a separate bowl, stir in flour, baking powder, and cocoa powder .
4. In a cup, add the vinegar and milk let stand for 5 minutes. Then add the red food coloring.
5. Alternating, mix the flour mixture and vinegar-milk mixture. Start and end with the flour mixture.
6. Let the cupcakes bake for 17 minutes or until when a toothpick is inserted and comes out clean.
7. Frost with your favorite cream cheese frosting and -- Enjoy!
Title: Pistachio Chocolate Biscotti
Ingredients:
- 1 unsalted shelled pistachios
- 2 eggs
- 3 milk
- 2
Instructions:
1. In a large bowl, put the brownies mix and pistachios. Add eggs and milk and with a wooden spoon, mix until the mixture is homogeneous. Pour in a pan of 8 inch each side with greased aluminium foil (Let exceed a little bit of aluminium foil on 2 sides of the pan).
2. Cook in a preheated oven of 350 F for about 40 minutes or until the center of the cake is ferm when touching it. Let cool about 10 minutes. Unfold.
3. With a serrated knife, cut 12 long slices of 2/3 inch thickness. Put the slices on a baking sheet that has parchment paper on it. Cook in a preheated oven of 350 F from 20 to 25 minutes. Flip the biscottis one time. Let cool completely. Keep in an hermetic container.
Title: Oatmeal Cookie Mix
Ingredients:
- 4 all-purpose flour
- 4 whole wheat pastry flour
- 4 salt
- 2 baking powder
- 2 baking soda
- 6 brown sugar
- 3 vegetable shortening
- 8
Instructions:
1. In a large bowl combine the flours with salt, baking powder and baking soda; mix in brown sugar.
2. Cut in shortening with a pastry blender until it is evenly distributed.
3. Stir in the oats and mix well.
4. Pour the mixture into a large airtight container.
5. This can be stored in a cool, dry place for up to 12 weeks.
Title: Grilled Pineapple With Rum Reduction Sauce
Ingredients:
- 1 pineapple
- 1 vanilla extract
- 1/2 brown sugar
- 1/2 rum
Instructions:
1. Cut the pineapple into 8 wedges, remove core and rind with a knife.
2. Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
3. Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
4. Heat the grill to medium heat.
5. Add the vanilla and rum to the bag, seal and shake.
6. Remove the pineapple from the bag and place it on the grill.
7. When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
8. Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
9. Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.
Title: Grape Clusters
Ingredients:
- 2 seedless grapes
- 1 honey-roasted cashews
- 2 fresh grape leaves
Instructions:
1. Rinse grapes and drain well.
2. Cut grapes into clusters of 3.
3. Set on paper towels and let dry completely.
4. Melt chocolate in the top of a double boiler over hot water. When completely melted, remove from heat.
5. Place cashews in a shallow bowl.
6. Holding the grape clusters by the stem, dip in the chocolate and allow excess to drain back into pan.
7. Roll grapes gently in the cashews.
8. Place grapes, stem side up, on waxed paper.
9. Refrigerate until firm.
10. Serve within 4 hours.
11. Garnish with grape leaves if desired.
Title: Great Pumpkin Dessert
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 4 pumpkin pie spice
- 1 butter
- 3/4 eggs
- 3 sugar
- 1 walnuts
- 1
Instructions:
1. Mix pumpkin, milk, eggs and sugar.
2. Add spice.
3. Transfer to a greased 9 x 13 baking dish.
4. Sprinkle with dry cake mix and drizzle with melted butter.
5. Top with walnuts.
6. Bake at 350º for 1 hour or until knife inserted near center comes out clean.
7. Serve with ice cream or whipped cream.
Title: Easy Cherry Dessert
Ingredients:
- 2 butter
- 1 cherry pie filling
- 1/2 vanilla extract
- 2
Instructions:
1. In medium sauce pan, melt the butter.
2. Add the pie filling and vanilla extract.
3. Cook until heated through and thickened, about 3 or 4 minutes.
4. Place diced pound cake in seperate dessert dishes and top with pie filling mixture.
5. Serve immediately.
6. NOTE: Could also top with whipped topping.
Title: Easy Banana Pudding
Ingredients:
- 3 instant vanilla pudding
- 8 -10 bananas
- 13 Cool Whip
- 8 sour cream
- 5 milk
- 2 sugar
Instructions:
1. Mix pudding and milk. Add sour cream, cool whip and sugar.
2. Layer: Wafers.
3. Bananas.
4. Pudding mixture.
5. Repeat.