lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter & Chocolate Crumble Bars
Ingredients:
- 1 butter
- 1 1/2 brown sugar
- 2 oats
- 2 flour
- 1 baking soda
- 1 creamy peanut butter
- 3/4
Instructions:
1. Preheat oven to 350.
2. Grease a 9x13 baking dish.
3. Cream butter and sugar.
4. Sift in flour and baking soda.
5. Stir in oats.
6. Press 3 cups of oat mixture into bottom of prepared dish.
7. Melt chocolate in a medium sauce pot.
8. Stir in Peanut Butter.
9. Carefully spread over crust.
10. Sprinkle remaining crust crumbs over the top.
11. Bake at 350 for 22-25 minutes or til edges are golden brown.
Title: Rhubarb and Ginger Cheesecake (Low Carb and Gluten Free)
Ingredients:
- 4 rhubarb
- 8 Splenda sugar substitute
- 2 water
- 1 gingerroot
- 1 gelatin sheets
- 5 butter
- 2 Splenda sugar substitute
- 2 ground ginger
- 4 gelatin sheets
- 1 half-and-half cream
- 3 part-skim ricotta cheese
- 142 Splenda sugar substitute
- 10 honey
- 10 lemon
- 3 lemon juice
- 1/2
- 3
- 142
Instructions:
1. For the topping, place the rhubarb, splenda, water and ginger into a saucepan and cook for 20 minutes, until the rhubarb has completely broken down.
2. Take off the heat and leave over a bowl of ice to cool down.
3. Soak the gelatine in cool water until soft, and stir it into the warm rhubarb compote. Leave to cool.
4. Meanwhile place the cornflakes and macadamia nuts in a sealed food bag and crush with a rolling pin.
5. In a medium saucepan, gently melt the butter add the cornflakes, nuts, ginger and sugar replacement and mix well.
6. Place the mixture in a 24cm loose bottomed round cake tin which is at least 5cm deep and press down with the back of a metal spoon to make an even layer over the bottom of the tin.
7. Chill in the fringe while you make the filling.
8. Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes.
9. Pour the half and half into a saucepan and bring just to boiling point then remove from the heat.
10. Remove the gelatine leaves and squeeze out excess water, then stir each one into the cream, leave to cool for a few minutes.
11. Beat the cream cheese in a bowl with the splenda, honey, lemon juice and zest until smooth and creamy.
12. Mix in the cream and gelatine.
13. In another bowl lightly whip the double cream so that it falls in soft peaks, and then fold it into the cream cheese mixture.
14. Pour onto the cornflake base and smooth down gently.
15. Chill for I hour to set slightly before spooning the cold compote evenly over the cheesecake and place back in the fridge to set for a couple of hours.
16. To serve, run a knife between the cheesecake and the tin to loosen it.
17. Remove the tin and base and put it on a serving plate.
Title: Ginger Butter Cookies
Ingredients:
- 1 butter
- 1 powdered sugar
- 2 crystallized ginger
- 1 ground ginger
- 1 vanilla extract
- 2 1/4 flour
Instructions:
1. Preheat oven to 400ºF.
2. Beat butter, sugar, gingers and vanilla until light and fluffy using an electric mixer. Gradually add flour, mixing until blended.
3. Form cookie dough into 1-inch balls. Place on baking sheets; bake for 10 to 12 minutes or until cookies are set and lightly browned. Cool.
4. Sprinkle cookie tops with powdered sugar, if desired.
Title: Almond Crowned Kugel
Ingredients:
- 8 butter
- 4 sugar
- 1/2 sour cream
- 1 milk
- 2 cottage cheese
- 1 salt
- 1/2 vanilla essence
- 1 farmer cheese
- 1/2 cream cheese
- 1/2 eggs
- 6 brown sugar
- 1/2 butter
- 1/2
- 2
Instructions:
1. Preheat the oven to 350 F degrees.
2. Cook the noodles in boiling salted water for 10 minutes.
3. Drain and rinse with cold water.
4. In a large bowl, combine the remaining kugel ingredients and stir in the noodles.
5. Pour into a greased 9 x 13 inch pan.
6. Prepare the topping by combining the brown sugar, almonds and melted butter.
7. Sprinkle over noodles and bake for 1 hour.
Title: Bread Pudding With Amaretto Sauce
Ingredients:
- 5 half-and-half
- 4 sugar
- 1 1/2 vanilla
- 1 1/2
- 3
- 1
Instructions:
1. Spread the bread cubes in a single layer in a large shallow baking pan. Bake in a 300 degree oven for 10 to 15 minutes or until bread cubes are dry; stirring several times. Place dry bread cubes in a greased 2 quart casserole square baking dish. Set aside.
2. In a medium mixing bowl, whisk together egg yolks, whipping cream, half and half, sugar and the vanilla. Pour egg mixture over bread. Use the back of a large spoon to gently push down on the bread cubes, making sure bread absorbs the egg mixture. Cover and chill 4 hours or overnight.
3. Bake uncovered in 325 degree oven for 45 to 50 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. Serve warm with Amaretto Sauce or maple syrup.
4. Amaretto Sauce: 1/2 cup packed brown sugar, 1/3 cup light colored corn syrup, 1/4 cup amaretto, and 1/2 teaspoon vanilla.
5. In a heavy small saucepan, combine brown sugar, corn syrup and amaretto. Cook stirring frequently, over medium heat until mixture just comes to boiling. Remove from heat; stir in vanilla. Serve warm with bread pudding. Makes about 3/4 cup sauce.
Title: Praline Cookies
Ingredients:
- 1 butter
- 1/2 dark brown sugar
- 1/4 eggs
- 2 vanilla extract
- 1 pecans
- 1 1/4
- 2
Instructions:
1. Preheat oven to 350°; position oven rack in middle of oven; spray cookie sheets with nonstick cooking spray.
2. In a large bowl, add half of the cake mix, softened butter, brown sugar, eggs, and vanilla extract.
3. Blend with an electric mixer on med-high speed for 1-2 minutes, until blended and smooth.
4. Stir in the remaining cake mix and toffee bits with a wooden spoon until all dry ingredients are moistened.
5. Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
6. Generously sprinkle cookie tops with chopped pecans; gently press into cookies.
7. Bake 10-12 minutes or until golden brown at edges.
8. Cool 2 minutes on sheets.
9. Transfer to wire racks with metal spatula and cool completely.
Title: Pritikin Fruitcake
Ingredients:
- 1 currants
- 1 raisins
- 1 sultana
- 1/2 ground cloves
- 1/2 nutmeg
- 1/4 ground cinnamon
- 1/4 water
- 1 white lily self-rising flour
- 1 skim milk
- 2
- 1/2
- 1
Instructions:
1. Place fruits, spices and water into a large saucepan and heat till simmering.
2. Simmer for about 3-4 minutes and then remove from heat, allow to cool for about 30 minutes but not to get cold.
3. Add flour, milk and egg white (in the saucepan is fine) and mix well.
4. Line a medium caketin with baking paper and pour in mix.
5. Bake in a moderately hot oven for 45 minutes.
Title: White Bean Chocolate Chip Cookie Bars
Ingredients:
- 1 white beans
- 7/8 brown sugar
- 1 vanilla
- 3 butter
- 1/2 salt
- 1/8 baking powder
- 1/8 baking soda
- 1/3 flour
- 1 chocolate chips
- 1/2
Instructions:
1. Puree white beans in food processor.
2. Add ingredients to processor in order as listed.
3. Pour into greased 8 x 8 glass pan.
4. Bake at 350 for 30 minutes.
5. Cut like a tic-tac-toe board.
Title: Perfect Apple Crumble
Ingredients:
- 100 plain flour
- 100 flour
- 100 butter
- 90 soft brown sugar
- 500 apples
- 6 water
- 1 mixed spice
- 2 caster sugar
Instructions:
1. Put apple chunks in medium pie dish and sprinkle on water, caster sugar and mixed spice.
2. Put flours, butter and soft brown sugar in food processor and whizz for 20 seconds until blended to consistency of small breadcrumbs (alternately rub together by hand).
3. Sprinkle topping mixture over apples, spread it out and smooth it gently with the back of a fork.
4. Place dish on a baking tray and bake at 180c, 350f or Gas 4 for 45-50 minutes.
Title: Pennsylvania Dutch Advent Cookies
Ingredients:
- 6 molasses
- 1 light brown sugar
- 9 cocoa powder
- 10 margarine
- 1 shortening
- 1 cinnamon
- 2 vanilla essence
- all-purpose flour
Instructions:
1. Heat oven to 400 degrees F.
2. Mix first six ingredients together.
3. Add flour slowly to the rest of the mixture until it reaches the right consistency to roll out. (you may not have to use all the flour).
4. The dough should be quite soft and you may want to knead the flour in by hand.
5. Roll dough out on floured surface to a thickness of about 1/4 to 1/2 inch and cut into decorative shapes with small cookie cutters, a sharp knife, or the rim of a glass. I have also made "no cut rolled cookies" by rolling into balls and flattening with the bottom of a drinking glass.
6. Place on a greased baking sheet and bake for 8 minutes.
7. Remove from oven while they are still soft; cool on rack.
8. Pack into crocks or jars.
Title: Fudge Brownie Sunday
Ingredients:
- 1 vanilla ice cream
- 1/2 powdered sugar
- 2 chocolate chips
- 2/3 evaporated milk
- 1 butter
- 1/2 vanilla
- 1 walnuts
- 1/8
Instructions:
1. Bake the brownie of your choice, as directed on package, in a 9 x 13 pan. Let brownie cool – while brownie is baking set out ice cream to soften.
2. Spread softened ice cream over cooled brownie and place in freezer.
3. Combine powdered sugar, chocolate chips, evaporated milk and butter in medium saucepan, bring to a boil. Cook 8 minutes, stirring constantly. Remove from heat and stir in vanilla. Let cool 1 hour.
4. Pour fudge mixture over ice cream and sprinkle with chopped nuts then return to freezer until fudge topping is completely cooled (about 30 minutes).
5. Serve right out of freezer.
Title: Honey Bun Cake
Ingredients:
- 1 eggs
- 4 sour cream
- 8 brown sugar
- 2/3 cinnamon
- 1 confectioners' sugar
- 1 vanilla
- 1/2 milk
- 1
- 1/2
Instructions:
1. Combine yellow cake mix, eggs, sour cream, and vegetable oil. Mix together and pour half in a 9x13 pan. Mix brown sugar and cinnamon. Sprinkle over batter in pan. Pour rest of batter over brown sugar mixture. Marble.
2. Bake at 350F for 30-35 minutes.
3. Topping: Combine confectioners sugar, vanilla and milk. While cake is still warm, poke holes in cake with toothpick. Pour topping over cake.
Title: Inside out Chocolate Strawberries
Ingredients:
- 24 -36 strawberries
- 1 heavy whipping cream
- 2 Kahlua
- 4 cream cheese
- 1/4 powdered sugar
Instructions:
1. Wash your berries,cut off stems and hollow out a bit to resemble a small cup.
2. Place chocolate chips and cream or Kahlua into a small bowl and nuke for 30 seconds on high.If not melted continue for 10 seconds each time until melted.
3. Set aside until cooled just a bit.
4. In a separate bowl,beat cream cheese and powdered sugar until fluffy.
5. Add the chocolate mixture to cream cheese mixture and beat until combined.
6. Put the finished mixture into a Ziploc bag and fill those strawberries up. Heap the chocolate onto the top a bit.
7. Put them into the fridge for at least an hour and they last up to 24 hours -- if you can keep your hands off of them for that long. :).
Title: Triffle Cake
Ingredients:
- 8 amaretti
- 1/4 - 1/2 Grand Marnier
- 16 kirsch
- 1/2 dark chocolate
- 2 unsalted butter
- 2 1/2 egg substitute
- sugar
Instructions:
1. Soak the cookie crumbs in the Grand Marnier in a bowl. Heat the chocolate in a double boiler over hot water until melted, stirring occasionally. Remove from heat. Add the butter, stirring until smooth.
2. Whisk the egg yolks in a bowl until blended. Stir in a small amount of the chocolate mixture into the egg yolks. Stir the egg yolks into the chocolate mixture. Let stand until cool.
3. Beat the whipping cream in a mixing bowl until soft peaks form. Fold into the chocolate mixture. Layer the chocolate mixture and cookie mixture alternately in a greased 8-inch springform pan until all of the ingredients are used. Chill, covered, for several hours. Dust with confectioners’ sugar before serving.
Title: Aj's Fruit Salad
Ingredients:
- 4 instant vanilla pudding
- 8 milk
- 1 bananas
- 4 apples
- 2 strawberries
- 10 pecans
- 12 grapes
- 1 coconut
- 12
- 1
Instructions:
1. Mix 1 cup of milk with the Instant Vanilla Pudding with a whisk. Fold in Whipped cream and mix for about a minute or until fluffy.
2. Add all the fruits and Pecans and mix well.
3. Refriderate for at least 2 hours. And it's ready to serve.
4. NOTE: You can use low-fat Whipped Cream to make it a healthier dish.
Title: Super Easy Banana Mini Nilla Southern Pudding
Ingredients:
- 2 banana cream instant pudding
- 3 2% low-fat milk
- 1 Cool Whip
- 60 bananas
- 5
Instructions:
1. Wisk pudding and milk together for 2 minutes then let sit for 3 minutes.
2. Mix 1/2 of Cool Whip with pudding.
3. Layer: wafers, banana, cool whip, pudding--into 4 layers.
4. Chill at least 1 hour.
Title: Apricot Upside Down Cake
Ingredients:
- 1/3 butter
- 1 dark brown sugar
- 2 lemon juice
- 2 shortening
- 1 granulated sugar
- 1/3 egg
- 1/2 flour
- 1 baking powder
- 1 1/2 salt
- 1 milk
- 1/8 vanilla extract
- 1/2
- 1
Instructions:
1. Melt butter and brown sugar in a large frying pan.
2. Heat slowly and stir constantly until a light brown syrup forms.
3. Add fruit juices. Pour syrup into cake pan; arrange apricot halves cut side up in the syrup.
4. Preheat oven to 350Â°F.
5. Sift remaining dry ingredients together.
6. Cream shortening and sugar together; add egg and beat until fluffy.
7. Add dry ingredients to the batter alternatively with the milk and vanilla.
8. Pour batter over the apricots.
9. Bake for 35 to 45 minutes, or until cake tests done.
10. Remove from oven, let stand five minutes and turn out carefully onto serving platter, having the apricots on top.
11. If desired, serve with whipped cream.
Title: Easy Microwave Cake
Ingredients:
- 1/2 sour cream
- 1 eggs
- 2
- 1
Instructions:
1. Combine all ingredients in a batter bowl.
2. Pour into a small microwave safe baking dish such as the Pampered Chef mini baker.
3. Cover baker with a plate.
4. "Bake" on high in the microwave for 13 minutes.
5. Let stand for 5 minutes (do not remove the plate), then invert on to plate.
Title: Cool Peppermint Pattie Pie
Ingredients:
- 8 milk
- 1/4 frozen non-dairy topping
- 1
Instructions:
1. Place peppermint patties in a microwave-safe bowl and add milk.
2. Microwave high (100%) 30-45 seconds.
3. Stir until candy is melted and mixture is smooth.
4. Cool 5 minutes.
5. Fold in non-dairy whipped topping.
6. Spread into crust.
7. Cover and place in freezer for at least and hour.
Title: Crustless Cranberry Pie
Ingredients:
- 1 1/2 fresh cranberries
- 1/4 brown sugar
- 1/4 walnuts
- 1/4 raisins
- 1 egg
- 1/2 white sugar
- 1/2 all-purpose flour
- 1/3 butter
Instructions:
1. Preheat oven to 350 degrees.
2. Butter a 9 inch pie pan.
3. Place cranberries in single layer on botom of pie pan.
4. Sprinkle with brown sugar, nuts and raisins.
5. Beat egg in mixing bowl.
6. Gradually beat in the white sugar.
7. Stir in flour and butter, blending well.
8. Pour batter over cranberries.
9. Bake for 45 minutes.
10. Serve with whipped cream or ice cream.
Title: Sticky Pear Pudding
Ingredients:
- 4 pears
- 125 plain flour
- 2 baking powder
- 125 caster sugar
- 1 egg
- 200 milk
- 75 butter
- 100 light brown sugar
- 3 golden syrup
- 175 cold water
Instructions:
1. Set oven to 180°C.
2. With butter grease a 1.25-1.5 litre ovenproof dish, and arrange the pear halves, cut side up, in the dish.
3. Sift the flour and baking powder into a bowl, stir in the sugar.
4. Beat the egg into the milk, then beat egg mixture into the butter.
5. Pour batter into the dry ingredients and whisk well with beater until smooth then pour batter over the pears and set aside.
6. To make the sticky topping: Put the brown sugar and syrup into a small saucepan with 175ml cold water.
7. Warm through over a medium heat, stirring until the sugar dissolves then
8. increase the heat and bring to the boil without stirring. Take off the heat and immediately pour the sauce over the unbaked pudding.
9. Sit buttered ovenproof dish in a baking tray half filled with water and bake for 45 minutes until the sponge is golden and sticky on top.
10. Leave for 5 minutes before serving with cream.
Title: Blackberry Weekdaes
Ingredients:
- 20 fresh blackberries
- 3 caster sugar
- 2 cornstarch
- 5 heavy cream
- 10
Instructions:
1. Place 1 pound of the blackberries in a pan with 2 ounces sugar and 2 tablespoons of water.
2. Cook for 8-10 minutes until tender; purée.
3. Mix the cornstarch with a little milk to form a paste; add the remaining milk.
4. Place this mixture in a pan with the blackberry purée and bring to the boil, stirring continuously, until thickened.
5. Cool and chill.
6. Gently fold all but 3 tablespoons of the cream into the blackberry mix to give a marbled effect.
7. Reserve 4 blackberries.
8. Divide the remainder between 4 glasses.
9. Top with the blackberry mixture, and decorate with the remaining cream and blackberries.
Title: Spooky Pretzel Owls
Ingredients:
- 5 white chocolate chips
- 5
- 10
- 20
- 1
- 3
- 5
- 1
Instructions:
1. Melt chocolate chips in microwave or over stove until smooth.
2. Add 5 drops of green food dye and mix until chocolate turns green.
3. Dip soft pretzel in chocolate and let rest on food rack for 10 minutes.
4. Use a piping bag filled with white frosting to decorate pretzel with thin lines. Press 4 banana candies onto bottom of pretzel to make Owl’s feet.
5. Press 1 candy corn in center of pretzel for Owl’s nose.
6. Twist off top of chocolate sandwich cookie then press onto top right and top left of pretzel for Owl’s eyes.
7. Press on chocolate mints onto chocolate sandwich cookie for Owl’s eye balls. Press on 2 inch slice of apple green licorice for Owl’s eye brow.
8. Enjoy!
Title: Raspberry Walnut Cobbler
Ingredients:
- 1 1/2 all-purpose flour
- 2 sugar
- 3/4 baking powder
- 1/4 baking soda
- 1/2 salt
- 5 unsalted butter
- 1/2 raspberries
- 1/4 sugar
- 1 cornstarch
- 3 1/2
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F.
2. Make topping: Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the butter and work it into the dough with your fingers until the mixture resembles coarse crumbs. Stir in the sour cream and heavy cream. Coarsely chop 3/4 cup of the walnuts and stir them inches Roll the dough on a flat, floured surface to about 1 inch in thickness. Use a round cutter about 2 inches in diameter to cut as many circles as possible. Refrigerate the dough.
3. Make the filling and bake the cobbler: Toss 3 pints of the raspberries with the sugar, cornstarch, the lemon juice and half of the lemon zest. Pour half of them into a 10-inch cast iron skillet or a 9 by 9-inch baking dish and top with the 1/2 cup of walnuts. Top with the remaining raspberry mixture. Place the biscuit circles over the raspberries. Bake until the topping is golden brown and the juices have thickened, about 45-50 minutes. The biscuit top should be browned and fully cooked. Cool. In a small bowl, combine the remaining 1/2 pint raspberries, and remaining 1/4 cup walnuts and lemon zest. Top with the raspberry walnut mixture just before serving for added fresh flavor and crunch!
Title: The Simplest Cranberry-Apple Crumb Pie
Ingredients:
- 1 fresh cranberries
- 2 apples
- 2 sugar
- 2/3 fresh lemon juice
- 1 all-purpose flour
- 1 1/2 all-purpose flour
- 1/2 sugar
- 1/2 ground cinnamon
- 1/4 unsalted butter
- 1/4
Instructions:
1. Put the cranberries and apples in a large mixing bowl; stir to combine.
2. Stir in the sugar, lemon juice, and flour; set aside for 10 minutes.
3. Scrape the filling into the chilled pie crust; smooth the top with your hands.
4. Place pie on the center rack of a 400° oven; bake for 30 minutes.
5. While the pie is baking, make the topping--in a bowl, combine the flour, sugar, and cinnamon; add in the butter and rub it into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
6. Take the pie out of the oven and lower oven temperature to 375°.
7. Sprinkle the crumb topping over the filling and press gently to compact.
8. Return pie to oven--rotate pie so that the part that faced the back of the oven now faces the front (put a foil-lined baking sheet onto the rack below to catch any spills).
9. Bake for 25-30 minutes or until the topping is golden brown and the juices bubble thickly aroung the edge.
10. Put pie on a wire rack to cool for at least 1 hour before serving.
Title: Apple Cream Sponge
Ingredients:
- 1 heavy cream
- 1 sugar
- 1 salt
- 3 eggs
- 1 1/2 self raising flour
- 1 apple
Instructions:
1. Beat eggs then add cream, salt, and sugar.
2. Beat well and then lightly stir in the self raising flour and mix well.
3. Stir in the stewed apple and whisk until the whole is a smooth consistency.
4. Pour into a greased baking dish and sprinkle with the diced apple.
5. Bake at 350'F/180'C for 20-30 minutes.
6. Serve with custard and/or whipped cream. Cold leftovers can be eaten as cake.
Title: Grandma's Ambrosia
Ingredients:
- 1 1/2 colored miniature marshmallows
- 3 pineapple chunks
- 1/2 mandarin oranges
- 1 maraschino cherries
- 1 banana
- 1 apple
- 1 vanilla
- 1 ground cinnamon
- 1 sour cream
- 1/2
- 1
Instructions:
1. Cut banana and apple into small pieces and set aside in a bowl of cold water and lemon juice to prevent discoloring.
2. In a seperate bowl, mix together, coconut, marshmallows, almonds, and all well drained cans and jar(s) of fruit.
3. Drain apple and banana and add to the rest of the fruit. Drain all fruit well or salad will be mushy.
4. In a small bowl, mix together vanilla, cinnamon, sour cream, then add to fruit and mix.
5. Fold in whipped topping and refrigerate until well chilled and serve.
Title: Chocolate Coconut Flan
Ingredients:
- 1 1/2 sugar
- 6 water
- 4 milk
- 8 eggs
- 1 sugar
- 1 vanilla
- 1 cinnamon
- 1 salt
- 1 3/4 fresh coconut
- 3
Instructions:
1. Preheat oven to 325°F.
2. Set 2 6 cup Savarin (or ring) molds in large baking pan.
3. Pour in enough boiling water to come halfway up sides. Set in oven.
4. Cook sugar and water in heavy small saucepan until sugar dissolves, swirling pan occasionally.
5. Increase heat and boil until syrup caramelizes.
6. Pour half of syrup into each mold, tilting to coat sides.
7. Quickly return molds to water bath.
8. Gently blend milk, eggs, sugar, vanilla, cinnamon (if necessary) and salt in large bowl.
9. Stir in coconut and chocolate powder.
10. Divide mixture between molds; mixture should come to within 1/4 inch of top.
11. Bake until custard is set and tester inserted in center comes out clean, about 50 minutes (reduce oven temperature if water starts to boil or custard may curdle).
12. Remove from water bath and cool.
13. Refrigerate for 3 hours or overnight.
14. Before serving, invert onto platters.
Title: Pineapple Coconut Jasmine Rice
Ingredients:
- 1 3/4 water
- 1 coconut milk
- 14 brown sugar
- 1/4 pineapple
- 1/2
Instructions:
1. Bring water to a boil in a medium sized pot.
2. Stir in the rice and reduce heat to low.
3. Cover and cook for approximately 10 minutes or until water is absorbed (stirring occasionally),.
4. In a separate saucepan, heat the coconut milk over medium heat until hot but not boiling.
5. Add the brown sugar and stir until dissolved.
6. Add 1/2 of the coconut milk mixture to the cooked rice.
7. Let the rice stand for about 15-20 minutes.
8. Then add the diced pineapple and remainder of the coconut milk to the rice.
9. Optional: added a sprinkle of cinnamon to the top of the rice when serving.
Title: Sopapilla Cheesecake
Ingredients:
- 1 cream cheese
- 1 white sugar
- 1 vanilla extract
- 2 butter
- 1/2 white sugar
- 1/2 ground cinnamon
- 1
Instructions:
1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.
Title: Cocoa Graham Cracker Crust
Ingredients:
- 2 1/3 graham cracker crumbs
- 3/4 butter
- 1/3 powdered sugar
- 2/3 cocoa powder
Instructions:
1. Mix together and press into 9-inch pie plate.
2. Freeze until ready to use.