lumicero/recipes-ing2inst huggingface dataset:
Title: Shaw Family Pineapple Delight
Ingredients:
- 1 heavy cream
- 1 crushed pineapple
- 6 mini marshmallows
Instructions:
1. Combine pineapple, a bit of it's juice; approximately 1/4 cup and marshmallows in a large bowl.
2. Refrigerate overnight or at least 8 hours. Overnight is the best.
3. About 2-6 hours prior to serving, drain any excessive liquid though some should remain. Whip the cream and fold into marshmallow mixture.
4. Refrigerate before serving. This holds up very well in the fridge for days without the cream separating. The cook time is the refrigeration time.
Title: Special Stuffed Strawberry Cupcakes
Ingredients:
- 1 water
- 1/3 Cool Whip
- 3 strawberry
- 1 1/4
- 2
- 1
Instructions:
1. Preheat oven to 350°F Place cupcake liners in muffin pan cups.
2. Cupcakes: Prepare cake batter as directed on back of cake mix box. Fill cupcake liners 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Allow to cool for one hour. With an apple corer or melon baller, scoop out the center of each cupcake, discarding the cake scraps--or snack on if desired. :)
3. Frosting: In a large mixing bowl, whip together strawberry frosting and cool whip with an electric mixer until smooth, scraping the sides of the bowl to thoroughly combine.
4. Stuffing: In a medium mixing bowl, combine 1 1/2 cups of the frosting mixture and 1/4 cup of finely chopped strawberries. Place the mixture into a piping bag with the largest circular tip or simply snip the end of the bag. Pipe into the center hole of each cupcake.
5. Per your preference, either pipe or spread the frosting generously atop each cupcake. Garnish each cupcake with sliced strawberries. Reserve 3-4 of the largest strawberries to fan and garnish the serving platter.
6. Refrigerate cupcakes until ready to serve.
7. Enjoy!
Title: Banana Chocolate Spring Rolls
Ingredients:
- 8 unsalted butter
- 2 bananas
- 4 bittersweet chocolate
- 4 salt
Instructions:
1. Preheat the oven to 425º F.
2. Line a baking tray with parchment paper and set aside.
3. Lay two spring roll wrappers on a clean work surface; brush wrappers lightly with melted butter.
4. Slice the bananas in half on the diagonal.
5. Place one banana half in the lower third portion of the wrapper and cover with the chocolate.
6. Sprinkle a little salt over the chocolate and top with the remaining banana half; roll into a tight package.
7. Continue until all bananas and wrappers are rolled.
8. Place the finished banana rolls on the lined baking tray and brush tops and edges with butter.
9. Bake for 5-7 minutes on the baking tray and serve when golden brown.
Title: Fruit Cocktail Cake
Ingredients:
- 2 flour
- 1 sugar
- 1/4 salt
- 2 baking soda
- 1 brown sugar
- 1/2 butter
- 1/2 vanilla
- 1 sugar
- 1 milk
- 1
Instructions:
1. Mix and put in cake pan.
2. Then put 1/2 c brown sugar, chopped nuts (as many as desired).
3. Bake at 325 30-40 minutes.
4. Frosting: Pour over cake while hot.
Title: Coconut Filled Chocolate Cookies Aka Mounds Cookies
Ingredients:
- 3 flour
- 1/4 baking soda
- 1 salt
- 1/2 butter
- 1/2 sugar
- 1 1/2 vanilla extract
- 1 egg
- 1 sour cream
- 3/4 powdered sugar
- 1 flaked coconut
- 2 milk
- 1 sugar
- 3 cornstarch
Instructions:
1. Sift together flour, cocoa, baking soda and salt; set aside.
2. Cream together butter, sugar, vanilla, egg and sour cream.
3. Stir in dry ingredients.
4. Cover and refrigerate dough.
5. To prepare filling: Combine coconut and milk in a pot over medium heat. Combine cornstarch and sugar; stir into milk. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
6. Preheat the oven to 375 degrees. Grease cookie sheets.
7. On a floured surface, roll dough to 1/8 inch thickness. Cut into 2-1/2 inch circles. Place half of the circles 1-1/2 inches apart on the cookie sheets. Spoon 1 teaspoon filling into center of each circle. Top with another circle of dough and press edges to seal.
8. Bake 8 to 10 minutes. Cool cookies on baking sheet 5 minutes then remove to a wire rack to cool completely. Dust with powdered sugar. Store in a single layer.
9. NOTES:
10. I had a very hard time with these (sticky dough) and found that using cocoa to roll them out really helped. They are difficult to do, but once you get the hang of it, they go faster and easier. It's all worth it in the end!
11. I had a lot of filling left over, but I did make them smaller (about 2 1/4 inches) and lost some dough due to mishaps. I would suggest using a heaping teaspoon of filling in each one.
Title: French Silk Pie
Ingredients:
- 2 butter
- 3 sugar
- 6 vanilla
- 4 eggs
- 8
- 2
Instructions:
1. Cream butter at low speed.
2. Gradually add sugar, creaming well after each addition.
3. Blend melted chocolate and vanilla.
4. Cool before adding to sugar mixture.
5. Cream well.
6. Add eggs, one at a time, beating for 3 minutes each; scrape bowl often.
7. It is important to mix this batter well at high speed or the pie will taste grainy.
8. If you get a rich creamy texture you did it right.
9. Chill at least 2 hours before serving.
10. I put them in the freezer until needed.
Title: Creamy Butterfinger Delight Dessert (No-Bake)
Ingredients:
- 30 graham cracker crumbs
- 1 butter
- 4 half-and-half cream
- 3/4 pudding mix
- 1 1/2
- 2
- 1
Instructions:
1. In a large bowl combine crushed Ritz crackers, graham cracker crumbs, crushed Butterfinger bars and melted butter; set aside about 1/2 cup for the topping.
2. Press the remaining mixture into a 13 x 9-inch dish.
3. Chill while preparing the remaining recipe.
4. In a large bol beat the instant pudding mixes with half and half cream; let the mixture set for about 5 minutes to thicken.
5. Stir in the semi-thawed frozen yogurt and 1 cup of thawed Cool Whip topping until combined.
6. Spread over the crust.
7. Spread with the remaining thawed Cool Whip topping, then sprinkle with reserved 1/2 cup crumb mixture.
8. Chill for about 5 hours or until set.
Title: Vanilla Polenta Oatmeal Streusel
Ingredients:
- 1 butter
- 1 1/4 sugar
- 1 vanilla extract
- 2 lemons
- 2 flour
- 3/4 cornmeal
- 1 oats
- 1 salt
Instructions:
1. Preheat the oven to 300 degrees Fahrenheit (149 degrees Celsius).
2. Cream the Butter and Sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Scrape down the bowl. Add the Vanilla Extract and Lemon Zest and mix until well incorporated.
3. Chef's Note: It is not necessary to beat the Butter and Sugar until very light and airy in texture, as with many other recipes, as trapped air is not necessary to leaven the final product.
4. In a separate bowl, mix together the dry ingredients including the Flour, Corn Meal, Oats and Salt.
5. With the mixer on low speed, stir in the dry ingredients in thirds. Continue mixing until the Streusel Dough is just combined.
6. Using your hands, crumble the Streusel Dough in a thin layer onto a parchment or silpat lined sheet tray.
7. Bake the Streusel for up to one hour, checking it every 15 minutes and breaking up any large pieces with a spatula. The Streusel is done when it begins to lightly brown and becomes dry and crumbly.
8. Set the Streusel aside to cool. When it is fully cool, break up any remaining large pieces with your hands or in a food processor. Do not over-process the Streusel.
9. Storage: The Streusel will keep well in an airtight container at room temperature for several weeks. The Streusel can also be frozen for several months.
Title: Apple Strudel
Ingredients:
- 6 apples
- 3/4 raisins
- 1 lemon, rind of
- 3/4 sugar
- 2 cinnamon
- 3/4 phyllo pastry
- 8 butter
- 1 3/4
- 1
Instructions:
1. Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside.
2. Place 1 phyllo leaf on a kitchen towel and brush with melted butter.
3. Place a second leaf on top and brush with butter again.
4. Repeat until 5 leaves have been used, using about 1/2 cup of butter.
5. Cook and stir bread crumbs with 1/4 cup of butter until lightly browned.
6. Sprinkle 3/4 cup crumbs on the layered phyllo leaves.
7. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.
8. Lift towel, using it to roll leaves over apples, jelly roll fashion.
9. Brush top of the strudel with butter and sprinkle with 2 tbsp crumbs.
10. Repeat the entire procedure for the second strudel.
11. Bake the strudels at 400°F for 20 to 25 minutes, until browned.
12. NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.
Title: Triple Chocolate Ganache Torte
Ingredients:
- 60 butter
- 1/3 caster sugar
- 3/4 self-raising flour
- 1 1/2 milk
- 1/4 egg
- 1 vanilla essence
- 1/2 butter
- 3 butter
- 1
- 30
- 3
- 1
- 30
Instructions:
1. Cream butter & sugar together until light & fluffy.
2. Sift flour and cocoa together, set aside.
3. Whisk together remaining ingredients.
4. Fold flour mixture into creamed mixture alternately with milk mixture until well combined- begin & end with flour.
5. Pour into a lined 10 x 20cm loaf tin. Bake at 180 C for 20-25 mins or until cooked when tested.
6. Cool in tin for a few mins and then turn onto a wire rack to cool completely.
7. Wash & dry loaf tin and then line with plastic wrap leaving a large overhang.
8. Prepare milk ganache: Place milk melts into a heatproof bowl.
9. Combine cream & butter in a saucepan and bring to the boil. Pour mixture over melts.
10. Cover bowl with plastic wrap. Allow to stand for 5 mins, stir to combine and set aside to cool & thicken.
11. Prepare dark ganache: Repeat steps as per milk ganache.
12. Place cake into the lined tin. Pour over milk ganache & refrigerate until very firm.
13. When firm spread dark ganache over cake & refrigerate covered until dark ganache is firm.
14. Serve in squares with cream.
15. Keep leftover cake refrigerated in an airtight container.
Title: Dried Fruit Pudding
Ingredients:
- 2 nutmeg
- 3 cinnamon
- 1/2 ground cloves
- 1 quick-cooking tapioca
- 1 heavy cream
- 3 pure vanilla extract
- 1 honey
- 1 powdered sugar
- 1
Instructions:
1. Core and chop the pears and apples, if needed. Chop the apricots and prunes roughly.
2. Stew the fruit in the juice with the spices on low heat for 30 minutes. Drain and reserve the liquid. Set aside 1/3 cup fruit.
3. Measure the liquid and add more juice if needed to make 2 cups.
4. Stir the tapioca into the juice in a saucepan. Let sit for 5 minutes. Bring to a boil and cook for 2 minutes while stirring constantly. Take off heat and let sit for 20 minutes. Combine with fruit, except the 1/3 cup, and chill.
5. Whip the cream with the vanilla and whatever you are using for sweetening until stiff but not dry.
6. In a large clear glass bowl, or in individual glasses, layer the chilled fruit pudding and the whipped cream, ending with the whipped cream. Decorate with reserved fruit.
Title: Died and Went to Heaven Chocolate Cake
Ingredients:
- 1 3/4 white flour
- 1 white sugar
- 3/4 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 1 low-fat buttermilk
- 1 1/4 brown sugar
- 1 eggs
- 2 pure vanilla extract
- 1/4 strong black coffee
- 2 icing sugar
- 1 vanilla
- 1 low-fat buttermilk
- 1/2
- 1 -2
Instructions:
1. Preheat oven to 350°.
2. Lightly oil a 12 cup bundt pan or coat it with non-stick cooking spray and dust the pan with flour, and shake out excess.
3. In large bowl, whisk together flour, white sugar, cocoa, baking soda, baking powder, salt.
4. Add buttermilk, brown sugar, eggs, oil, vanilla.
5. Beat with electric mixer on medium speed for 2 minutes.
6. Whisk in hot coffee until completely incorporated -- (the batter will be quite thin).
7. Pour batter in pan.
8. Bake 35-40 minutes.
9. Test with toothpick. Cool in pan for 10 minutes.
10. Remove and cool completely.
11. Icing.
12. Mix all ingredients. Put cake on serving dishes and drizzle.
Title: Chocolate Yummy
Ingredients:
- 3 pecans
- 3 granulated sugar
- 1/2 butter
- 1/2 vanilla extract
- 1 all-purpose flour
- 1/2 salt
- 1 heavy cream
- 1/4 granulated sugar
- 3 dark chocolate
- 3 1/2 butter
- 1 vanilla extract
- 1 salt
- 1/4 cream cheese
- 1 confectioners' sugar
- 1 heavy cream
- 1/2 confectioners' sugar
- 2
Instructions:
1. In a food processor, pulse pecans and sugar for 30 seconds.
2. In a stand mixer with the paddle attachment, cream together butter, vanilla and pecan sugar. Add flour and salt and mix just until it comes together. Wrap dough in plastic wrap and refrigerate 30 minutes. Meanwhile, preheat oven to 325°F.
3. Press the dough out to cover the bottom of a 9" square baking dish. Prick the dough all over with a fork or a docking roller, then bake 10-15 minutes, until golden. Allow to cool completely.
4. In a heavy-bottomed saucepan, heat the cream over medium heat. In a bowl, beat together sugar and egg yolks. When cream is hot but not boiling, add the cream to the egg yolks, stirring vigorously, a tablespoon at a time, until half the cream has been added. Return this mixture to the cream remaining in the pan, still stirring vigorously. Cook over medium-low, stirring constantly, until it is thick enough to coat the back of a spoon, 5-7 minutes.
5. Place the chocolates, butter and vanilla in a bowl. Pour the cream over them and stir until the chocolate and butter are melted and incorporated. Pour the custard into a shallow dish and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until cool.
6. Beat the cream cheese with 1/2 cup confectioners' sugar until smooth.
7. Whip the heavy cream to soft peaks. Add the remaining confectioners' sugar and whip to stiff peaks.
8. Spread the sweetened cream cheese over the cookie base. Top with the custard, then with the whipped cream. Garnish with grated chocolate. Refrigerate at least one hour, or overnight, before serving.
Title: Fairmont Empress Hotel Chocolate Italiano Cake
Ingredients:
- 1 1/4 butter
- 1 sugar
- 1 eggs
- 1
- 7
Instructions:
1. Melt dark chocolate; add melted butter.
2. Add sugar into hot coffee and add to chocolate and butter.
3. Slowly add eggs while scraping the bowl.
4. Line a 8" or 10" spring form pan with aluminum foil.
5. Pour mixture into prepared pan.
6. Bake at 350º F for 35 minutes.
7. Cool completely before removing from pan.
8. It’s quite a heavy chocolate cake so I would garnish with a light fruit like pears, strawberries or perhaps a raspberry coulis. Whipped cream or creme Anglaise will go nicely, as well.
9. Note: I have never made this, so I do not know how easily it will slice. I think using a hot knife would be a good idea.
Title: Peppermint Fudge Cake
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 6 cornstarch
- 1 white sugar
- 1 salt
- 1/2 unsweetened applesauce
- 1 3/4 canola oil
- 1/4 vanilla
- 1
Instructions:
1. Preheat oven to 325°F.
2. Spray a 10 inch bundt pan with cooking oil and set aside.
3. Sift together flour, baking soda, cocoa powder, cornstarch, sugar, and salt in large bowl; whisk together well.
4. Whisk together applesauce, oil, vanilla, and peppermint extract by hand in medium bowl.
5. Add the wet ingredients to the dry with a few swift strokes just until blended.
6. Pour into bundt pan.
7. Bake 50-60 minutes, until a toothpick comes out with moist crumbs.
8. Cool on rack.
Title: Magnolia Bakery's Vanilla Birthday Cake and Frosting
Ingredients:
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 1/2 self rising flour
- 1 1/4 all-purpose flour
- 1 milk
- 1 vanilla
- 1 unsalted butter
- 8 confectioners' sugar
- 1/2 milk
- 2 vanilla
Instructions:
1. Preheat oven to 350°.
2. Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4. Add the sugar gradually and beat until fluffy, about 3 minutes.
5. Add the eggs one at a time, beating well after each addition.
6. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
7. Divide batter among the cake pans.
8. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
9. Let cakes cool in the pans for 10 minutes.
10. Remove from pans and cool completely on wire rack.
11. If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
12. Spoon the batter into the cups about three-quarters full.
13. Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
14. Remove cupcakes from pans and cool completely on a rack before icing.
15. When cake has cooled, ice between the layers, then ice top and sides of cake.
16. To make the icing - place the butter in a large mixing bowl.
17. Add 4 cups of the sugar and then the milk and vanilla.
18. Beat until smooth and creamy.
19. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
20. If desired, add a few drops of food coloring and mix thoroughly.
21. Use and store icing at room temperature, as icing will set if chilled.
22. Can store in an airtight container for up to three days.
Title: Jell-O Icing
Ingredients:
- 1/2 butter
- 2 powdered sugar
- 1 Jello gelatin
- 1/2 boiling water
Instructions:
1. Cream butter and sugar.
2. Dissolve Jell-O in boiling water; cool to room temperature. Slowly mix cooled jell-O into butter/sugarmisture, until desired color is obtained. (Entire package may not be needed.).
3. Put on whatever kind of cake you want!
Title: Chocolate Chip Icebox Cookies
Ingredients:
- 3 butter
- 2 shortening
- 1/4 sugar
- 1/4 brown sugar
- 1 vanilla extract
- 1/2 all-purpose flour
- 2/3 baking soda
- 1/4 salt
- 1/4 pecans
- 1/4
Instructions:
1. In a small mixing bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic wrap. Refrigerate overnight.
2. Unwrap and cut into 1/4-in. slices. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Title: Cherry Pistachio Slice & Bake Cookies
Ingredients:
- 1 unsalted butter
- 1/2 granulated sugar
- 1/4 - 1/2 salt
- 1 egg
- 2 1/4 all-purpose flour
- 1/2 pistachio nut
- 1 sugar
- 1/3
Instructions:
1. Cream butter, granulated sugar, and salt using a mixer.
2. Add egg yolk (cover and chill your egg white for later in the recipe) and beat well.
3. Add flour and nuts and stir with a wooden spoon (the mixer would toughen the dough) until blended.
4. Using your hands or wooden spoon, blend in the cherries- the dough will be firm and this will be tricky, which is why your clean hands might be best for this.
5. Divide dough into halves, roll each into a log and wrap in wax paper, sealing ends; chill overnight or at least 8 hours.
6. Preheat oven to 350 F, line cookie sheets with parchment paper or grease lightly.
7. Lay out a pan big enough to roll your cookie logs around in and sprinkle the sanding sugar in the pan.
8. Open up one of your dough logs and lightly brush with egg white, then roll the log in the sugar to coat.
9. Place on a cutting board and slice into 1/2" rounds.
10. Bake cookies 12-15 minutes per batch, cooling on racks when done.
Title: Vegan Maple Pecan Sables (Gluten Free)
Ingredients:
- 3/4 pecans
- 1/2 vegan margarine
- 1/4 light brown sugar
- 3 maple syrup
- 1/2 vanilla extract
- 1/2 salt
- 1 1/2 flour
- 1/4 sugar
- ground nutmeg
Instructions:
1. Preheat your oven to 350'F degrees.
2. Toast the pecans for 10-12 minutes.
3. Beat the margarine, brown sugar, maple syrup, vanilla, and salt with an electric mixer until smooth. Stir in the flour with a spatula until just mixed.
4. Fold in the toasted pecans.
5. Shape the dough into 2-10 inch long logs and wrap in clear wrap, and then refrigerate for 2 hours.
6. Then remove from the fridge and let sit unwrapped for 20 minutes at room temperature.
7. I sprinkled some raw cane sugar onto a small baking pan and mixed my nutmeg with my fingers into the sugar then shook the pan to even it out. Now roll each log in the sugar and spice mixture.
8. With a sharp knife cut into 1/4 inch discs and put on a parchment covered baking pan.
9. Bake for 12-14 minutes or until golden.
10. Cool on the tray for about 10 minutes then on a wire rack until cool to the touch. Store in a covered tin.
11. Bon Appetit!
Title: Margarita Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 eggs
- 1/3 water
- 4 powdered sugar
- 1/2
- 2
- 1/3
Instructions:
1. Preheat oven at 325 degrees. Grease and flour 9x13 pan.
2. Mix all ingredients until well blended.
3. Pour batter into pan and bake 40-45 minutes.
4. Whisk together sifted powdered sugar and margarita mix.
5. After baking, let cake cool for 10 minutes. Poke with a fork or wooden skewer.
6. Pour the glaze over the top of the cake.
Title: New Orleans Double-chocolate Praline-fudge Cake
Ingredients:
- 1 butter
- 1/4 water
- 1 buttermilk
- 1/2 eggs
- 2 baking soda
- 1 vanilla extract
- 1 sugar
- 2 all-purpose flour
- 2 salt
- 1/2 butter
- 2 butter
- 1/3 brown sugar
- 1/4 confectioners' sugar
- 1/4 vanilla extract
- 1 pecans
- 1/3
- 1
Instructions:
1. Cake:
2. Preheat oven to 350 degrees.
3. Combine butter, cocoa and water in a saucepan.
4. Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.
5. Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
6. Combine the butter mixture and buttermilk mixture; beat until well blended.
7. Combine the sugar, flour and salt in a bowl; mix well.
8. Gradually add the flour mixture to the buttermilk mixture; beat until blended.
9. The batter should be thin.
10. Spray three 8" round cake pans with cooking spray and line them with wax paper.
11. Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.
12. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
13. To assemble the cake:.
14. Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
15. Slowly pour the frosting over the center of the cake.
16. Spread it to the edges of the cake, allowing some frosting to run down the sides.
17. Chocolate Ganache:.
18. Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.
19. Gradually add the butter, whisking until smooth and melted.
20. Cool, whisking often, until spreading consistency, about 15-20 minutes.
21. Praline Frosting:.
22. Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
23. Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
24. Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
25. Pour immediately over the cake.
Title: Strawberry Coconut Nests
Ingredients:
- 1 cream cheese
- 1/4 sugar
- 1 milk
- 1/4 vanilla
- 6 flaked coconut
- 1 strawberries
- 1 1/2
Instructions:
1. Beat cheese with sugar, milk and vanilla until light and fluffy.
2. Frost the shortcakes with cheese mixture.
3. Sprinkle generously with coconut.
4. Fill with fresh whole or sliced strawberries.
Title: Pumpkin Dreamies
Ingredients:
- 2 baking powder
- 2 baking soda
- 1 Splenda sugar substitute
- 1 brown sugar
- 1/2 pumpkin pie spice
- 1 1/4 pumpkin pie filling
- 1/3 carrot
- 1 cream cheese
- 15 Splenda sugar substitute
- 1/2 milk
- 4
- 1/4
- 2
Instructions:
1. In large bowl: Beat Splenda, margarine, and Splenda brown sugar until crumbly. Fold in eggbeaters, pumpkin pie filling, and carrots. Mix until well blended.
2. In separate bowl: mix flour, baking soda, baking powder, and pumpkin pie spice. Add this mixture to previous ingredients. Mix well.
3. Preheat oven to 350 degrees F.
4. Make icing.
5. In small bowl: mix together cream cheese, milk, and sugar until well blended.
6. Spread filling mix onto greased jelly roll pan. Spread icing over filling.
7. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
8. Cool completely and cut into squares.