lumicero/recipes-ing2inst huggingface dataset:
Title: Apple and Date Cakes
Ingredients:
- 125 dates
- 1 apple
- 175 butter
- 175 sugar
- 3 eggs
- 200 self-raising flour
- 1 cinnamon
Instructions:
1. Preheat the oven to 180C/160C fan/Gas 4. Line muffin trays with paper muffin cases. Cut the dried dates into raisin-sized pieces and the apple into 5mm pieces.
2. Beat the butter and sugar until soft and creamy. Add in the eggs, one at a time, mixing well between each addition and adding 1tbsp flour with the last egg. Sift in the rest of the flour and cinnamon, then stir in the fruit until just evenly mixed.
3. Divide between the cases and bake for 25 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.
Title: Baked Cranberry Pudding
Ingredients:
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 1/2 ground nutmeg
- 3 cream of tartar
- 1/2 cranberries
- 3 butter
- 1/4 margarine
- 1/2 cinnamon
- 1 flour
- 1 1/2 baking powder
- 1 salt
- 1/8 sugar
- 1 1/2 cranberries
- 2 1/2
- 1/2
Instructions:
1. In a bowl, combine brown sugar and egg yolks. Add whipping cream, vanilla, cinnamon and nutmeg; set aside.
2. In a large bowl, combine flour, orange peel, baking powder, 1/4 teaspoons cream of tartar and salt. Add chopped cranberries; stir to completely coat. Add brown sugar mixture and butter; mix well. (batter will be stiff).
3. Beat egg whites until foamy. Add remaining cream of tartar; beat until soft peaks form. Fold into batter.
4. Pour into greased 9-inch springform pan. Bake at 350F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
5. TOPPING: Bring sugar and orange juce to a boil in a saucepan. Cook for 3 minutes or until sugar dissolved. Reduce heat; add cranberries and simmer 6-8 minutes or until berries begin to burst. Remove from heat and cover.
6. When pudding tests done, place springform pan on a jellyroll pan. Spoon warm cranberry sauce over top. Return to oven for 10 minutes. Cool for 10 minutes before removing sides of springform pan. Cool at least 1 hour or overnight before serving. Reheat at 350F for 10 minutes.
Title: Psychodelic Salad
Ingredients:
- 1 crushed pineapple
- 1 mini marshmallows
- 1 sour cream
- 1 mandarin orange
- 1 pecans
Instructions:
1. Drain all fruit.
2. Mix all ingredients together in a bowl. Serve chilled.
3. *Make this salad the day before and stored covered.
Title: Walnut Tartlets With Chocolate Ganache Filling
Ingredients:
- 1/2 walnut halves
- 1 all-purpose flour
- 1/4 sugar
- 1 lemon peel
- 1/3 butter
- 1 margarine
- 1/2 egg
- 1 shortening
- 2 butter
- 1 vanilla
- 1/2
Instructions:
1. To make leaves use non-toxic leaves such as rose or lemon. You can get them from flower shop, just be sure to wash and dry them
2. Prepare Chocolate Leaves and set aside. Directions for chocolate leaves: Place large sheet heavy-duty foil on counter.
3. Fill saucepan 1/4 full (about 1 inch deep) with warm water. Place chocolate and shortening in 1-cup glass measure. To melt chocolate, place measure in warm water; stir frequently with rubber spatula until smooth. (Be careful not to get any water into chocolate or chocolate may become lumpy.)
4. Brush melted chocolate onto underside of each leaf with small, clean craft paintbrush or pastry brush, coating leaf thickly and evenly. Carefully wipe off any chocolate that may have run onto front of leaf.
5. Place leaves, chocolate-sides up, on foil. Let stand 1 hour or until chocolate is set.
6. Carefully peel leaves away from chocolate beginning at stem ends; refrigerate chocolate leaves until ready to use.
7. Preheat oven to 350°F.
8. Place walnuts in food processor. Process using on/off pulsing action until walnuts are finely chopped, but not pasty.
9. Reserve 2 tablespoons walnuts. Place remaining walnuts in medium bowl. Add flour, sugar and lemon peel; blend well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in egg with fork until mixture holds together.
10. Spoon 2 teaspoonfuls mixture into ungreased mini-muffin cups. Press dough onto bottom and up side of each cup with fingers.
11. Bake 16 to 20 minutes or until golden brown. Cool 5 minutes in pan. Remove shells from pans. Cool completely on wire racks.
12. Prepare Chocolate Ganache. Spoon 1/2 teaspoon ganache into each shell. Sprinkle reserved 2 tablespoons chopped nuts evenly over shells. Gently push chocolate leaf into each shell.
13. Store tightly covered in refrigerator up to 1 week.
14. Directions for ganache: Heat whipping cream and butter in small saucepan over medium heat until butter melts and mixture boils, stirring frequently with wooden spoon. Remove saucepan from heat. Stir in chocolate and vanilla until mixture is smooth, returning to heat for 20 to 30 second intervals as needed to melt chocolate. Keep warm (ganache is semi-firm at room temperature).
Title: Pineapple Delight
Ingredients:
- 2 butter
- 1/3 butter
- 1/3 icing sugar
- 1 eggs
- 2 crushed pineapple
- 19 maraschino cherry
- 1
Instructions:
1. Crust:
2. Combine melted butter and crushed wafers.
3. Reserve 2 Tbsp for topping.
4. Spread remainder in a 9x9-inch pan.
5. Bake in a 350°F oven for 8 minutes.
6. Filling:
7. Beat softened butter, icing sugar, and eggs.
8. Spread on crumb layer.
9. Spread pineapple over top.
10. Cover with whipped cream.
11. Sprinkle with reserved crumbs.
12. Decorate with maraschino cherries.
13. Refrigerate until ready to serve.
14. Can be made the day ahead or can be frozen.
15. Tip: Use egg beater instead of real eggs.
16. Try using chopped peaches to replace pineapple.
Title: Swedish Heirloom Crumble Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 confectioners' sugar
- 1/2 salt
- 2 all-purpose flour
- 1 water
- 1 vanilla extract
- 1 1/4 confectioners' sugar
Instructions:
1. Cream shortening and butter at medium speed of electric mixer until light and fluffy. Add 1 cup confectioners sugar and salt; mix well.
2. Stir in flour. Add water, vanilla extract and almonds, stirring well.
3. Shape dough into 1-inch balls. Place on ungreased cookie sheet and flatten. Bake at 325 degrees F for 12 to 15 minutes or until done.
4. Dredge warm cookies in confectioners' sugar.
Title: Mud Pie Cookies
Ingredients:
- 1/2 shortening
- 2 sugar
- 4 eggs
- 2 flour
- 4 baking powder
- 2 vanilla extract
- 2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Beat shortening and sugar together.
3. Add eggs and melted chocolate; beat well.
4. Stir in flour and baking powder; dough will be sticky.
5. Refrigerate dough until well-chilled.
6. Form dough into small balls, then roll each ball in powdered sugar before placing on a baking sheet.
7. Bake 11 minutes at 350 degrees; they should be soft and moist.
Title: Butterscotch Pound Cake
Ingredients:
- 18 instant butterscotch pudding mix
- 3 eggs
- 4 canola oil
- 1/3 water
- 1
Instructions:
1. Place cake mix in a large bowl.
2. Add butterscotch pudding mix.
3. Add 4 eggs, oil and water.
4. Mix with beaters until smooth.
5. Pour into a bundt pan or two loaf pans.
6. Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean.
Title: Bika Ambon
Ingredients:
- 330 coconut milk
- 100 water
- 50 plain flour
- 2 dry yeast
- 150 tapioca flour
- 100 caster sugar
- 250 vanilla essence
- 180 salt
- 5
- 1/2
- 3/4
Instructions:
1. Put thick coconut milk in a small saucepan and bring to a low boil over very low heat. Remove and leave aside to cool completely.
2. Combine lukewarm water, flour and instant yeast in a small bowl and leave aside to froth.
3. Mix both flours, sugar, coconut water, egg yolks, essence and salt in a mixing bowl.
4. Add fermented yeast mixture and the cooled coconut milk to mix.
5. Leave mixture aside, covered with a damp tea towel to ferment for 2-3 hours.
6. Turn batter into a lightly greased tray and bake in preheated oven at 200°C and bake until the top of the cake is golden brown.
Title: Chocolate-Ricotta Pie
Ingredients:
- 1 1/2 all-purpose flour
- 2 cornmeal
- 3/4 pine nuts
- 1/4 sugar
- 3/4 sugar
- 1 salt
- 4 unsalted butter
- 1/2 water
- 8 ricotta cheese
- 3/4 cream cheese
- 3 egg
- 1
- 3
Instructions:
1. Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
2. Preheat the oven to 350 degrees F.
3. Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.
4. Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
5. In a double boiler, melt the chocolate over very softly simmering water.
6. Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
7. Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
8. The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
Title: Chocolate Sauerkraut Cake
Ingredients:
- 2 1/4 unbleached flour
- 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/4 butter
- 2/3 regular margarine
- 1 1/2 sugar
- 3 eggs
- 1 vanilla
- 1 water
- 2/3 sauerkraut
- 1 cream cheese
- 3 milk
- 1 confectioners' sugar
- 1 salt
- 1/8 vanilla extract
- 1/2
Instructions:
1. Sift together the flour, cocoa, baking powder, baking soda and salt; set aside.
2. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in vanilla.
5. Add dry ingredients alternately with water to creamed mixture, beating well after each addition.
6. Stir in sauerkraut.
7. Spread batter in greased 13x9x2-inch baking pan.
8. Bake in a preheated 350°F oven for 35 minutes or until cake tests done.
9. Cool in pan on rack.
10. Frost with Creamy Chocolate Frosting.
11. Cut into squares.
12. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water.
13. Cool slightly.
14. Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl.
15. Beat with an electric mixer at high speed until smooth and creamy.
Title: Easy Vegan Spice Thins (No Chill Time)
Ingredients:
- 2/3 flour
- 1/3 whole wheat flour
- 1/4 baking powder
- 1/4 pumpkin pie spice
- 3/4 ground cinnamon
- 1/8 ground ginger
- 1/8 ground nutmeg
- 1/8 ground cloves
- 1/16 black pepper
- 1 salt
- 1/8 honey
- 1 milk
- 1/4 light brown sugar
- 1/2 dark brown sugar
- 1/2 vanilla bean paste
- 1/2 vanilla extract
Instructions:
1. In a big bow combine, flours, baking powder, salt and spices.
2. In another bowl combine oil, honey or agave syrup and enough milk to make 1/3 cup. Then add sugars and vanilla bean paste or extract. Stir to combine.
3. Add the wet to the dry ingredients and knead into a smooth, soft dough. If it's too sticky, add a tbs of flour at a time until you can handle the dough well.
4. Roll out thinly (to about 2 mm/0.07 inch) and cut out desired shapes. I used a cookie cutter of about 6 cm/2.5 inches in diameter.
5. Place cookies on a paper-lined or greased baking sheet and bake in the pre heated oven at 180°C/350°F for 10-12 minutes or until browned around the edges.
6. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
7. Enjoy!
Title: Gingerbread Man Cookies
Ingredients:
- 1 butterscotch pudding mix
- 1/2 vegetable shortening
- 1/2 brown sugar
- 1 1/2 flour
- 1 1/2 ginger
- 1/2 cinnamon
- 1/2 baking soda
- 1 egg
Instructions:
1. Cream shortening and sugar.
2. Add egg and mix well.
3. Add dry pudding mix and flour and spices.
4. Mix well.
5. Roll dough 1/4 inch thick and cut with gingerbread man cutter or shape gingerbread man by taking small pieces and shaping it free hand.
6. Add decorations.
7. Bake on greased sheet in 350°F oven for 10 minutes.
8. Makes enough dough for 6-7 gingerbread men.
9. Have fun and enjoy!
Title: Caramel Pecan Squares
Ingredients:
- 1 butter
- 1/2 cream cheese
- 2 milk
- 1 vanilla instant pudding mix
- 1 1/2 pecans
- 1
- 3/4
Instructions:
1. Crush cookies and mix with butter until crumbly.
2. Press into a greased 13 x 9 baking dish.
3. Bake at 375° for 10 minutes.
4. Cool.
5. In a bowl, beat cream cheese and 1/2 cup caramel topping until smooth.
6. In a another bowl, whisk milk and dry pudding mix for 2 minutes and combine with cream cheese mixture.
7. Spread over the cooled crust.
8. Sprinkle with pecans.
9. Cover and refrigerate for at least 6 hours or until set.
10. Cut into squares and drizzle with remaining caramel topping.
Title: Dried Fruit Fruitcake
Ingredients:
- 2 granulated sugar
- 2 water
- 1 brandy
- 2 dates
- 2 golden raisins
- 2 dried cherries
- 1 1/2 dried cranberries
- 1 unsalted butter
- 1/2 all-purpose flour
- 2 ground cinnamon
- 2 ground nutmeg
- 1 salt
- 1/2 baking soda
- 1/2 eggs
- 1/2
- 2
- 1
Instructions:
1. In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
2. Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
3. In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
4. Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
5. Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.
Title: Fast and Easy Pudding
Ingredients:
- 1 all-purpose flour
- 1/3 brown sugar
- 2 margarine
- 2 baking powder
- 1/8 salt
- 1/3 raisins
- 1/2 skim milk
- 1 3/4 warm water
- 1/2 cinnamon
- 1 vanilla
- 2/3 brown sugar
Instructions:
1. Pour the first 6 ingredients in a bowl. Stir. Add milk. Stir. Pour in a baking dish of 2 L (2 pints). Level the top.
2. In the same bowl, combine the 4 other ingredients (water to brown sugar). Stir. Pour slowly on the dough, in the baking dish. DON'T STIR.
3. Cook in the oven at 350 F, uncovered, for about 30 minutes. Serve warm.
Title: South Beach Chilled Espresso Custard
Ingredients:
- 1 1/2 skim milk
- 2 eggs
- 3 sugar substitute
- 2 instant coffee
- 1 vanilla extract
Instructions:
1. In a medium bowl, whisk together all the ingredients until well blended. Pour into four 6 ounce custard cups or ramekins and place in a 10" skillet.
2. Fill the skillet with water to 1/2" from the top of the custard cups. Bring the water to a boil overhigh heat. Reduce the heat to low; cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with cinnamon if desired.
3. (Also tastes good warm).
Title: Strawberry Heart Bundt Cake
Ingredients:
- 5 eggs
- 1 2/3 granulated sugar
- 1 1/4 unsalted butter
- 3 kirsch liqueur
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 1 1/2 strawberries
- 2 strawberries
- confectioners' sugar
Instructions:
1. Preheat oven to 325F(160.
2. Butter and flour a 10 or 12 cup bundt or heart shaped cake pan.
3. In a large bowl, blend the eggs and granulated sugar.
4. Using an electric mixer, beat in the butter & liqueur until fluffy.
5. Add all but 2 tablespoonns of the flour and baking powder and salt, and beat until well incorporated and no lumps remain.
6. In another bowl, combine 1-1/2 cups(chopped) strawberries and the remaining 2 tablespoons flour.
7. Toss to coat the strawberries evenly with the flour.
8. Using a rubber spatula, gently fold the berries into the batter.
9. Pour the batter into the prepared pan and level top with rubber spatula.
10. Bake 60 minutes or until a wooden skewer inserted in the center of cake comes out clean.
11. Transfer the pan to a wire rack and let the cake cool in the pan for 20-25 minutes.
12. Unmold the cake onto the rack and let cool completely.
13. Fill the center of the cake with remaining 2 cups(whole) strawberries.
14. Dust cake with confectioners' sugar.
15. Enjoy!
Title: Brownie Biscotti
Ingredients:
- 1 butter
- 8 eggs
- 2 all-purpose flour
- 1 brazil nuts
- 3/4
Instructions:
1. Combine all ingredients except the nuts into mixer bowl.
2. Blend for 3 to 4 minutes.
3. Dough should form a ball.
4. Toss in the nuts and combine well.
5. Pat into a 14 x 4 inch log on parchment lined cookie sheet.
6. Flatten slightly.
7. Bake 350 degrees preheated oven for 30 minutes.
8. Remove onto a wire rack and cool 12 minutes.
9. Slice into slices with a serrated knife.
10. Place back on parchment sheet cut side down.
11. Return to oven for 8 minutes.
12. Turn each slice over.
13. Return back to oven 8 minutes.
14. Turn off oven, keep door slightly ajar.
15. Leave in oven 40 minutes.
16. Remove to a wire rack, and cool completely.
17. Store airtight in a tin container.
Title: Chocolate Chip Dip
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1/4 vanilla
- 3/4 powdered sugar
- 2 brown sugar
- 3/4
Instructions:
1. Cream together cream cheese and butter.
2. Add vanilla and sugars. Blend until smooth.
3. Stir in chocolate chips.
4. Refrigerate 2 hours.
5. Form into a ball.
6. Serve with graham crackers.
Title: Bananas Foster Chimichangas
Ingredients:
- 1/4 butter
- 3 bananas
- 1/2 brown sugar
- 2 spiced rum
- 2 flour tortillas
- 1
Instructions:
1. In a large skillet over medium heat, melt butter .
2. Stir in bananas and sugar, and stir until sugar is dissolved.
3. Pour in rum and cook 1 to 2 minutes more.
4. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
5. In a large skillet, heat the vegetable oil over medium-high heat.
6. Fry chimichangas until golden.
7. Drain on paper towels.
8. Serve warm.
Title: Chocolate Coconut Mousse - Hcg P3
Ingredients:
- 1/2 coconut milk
- 4 vanilla extract
- 2 stevia
Instructions:
1. Whip creamy chilled coconut milk with a hand mixer (discard the leftover clear liquid a the bottom of the coconut milk can).
2. Add the rest of the ingredients and mix until well blended.
3. Eat right away or chill in the fridge to make it a little thicker!
Title: Can't Cantaloupe Cobbler
Ingredients:
- 1/4 flour
- 1/3 - 1/2 cantaloupe
- 1/4 ice cream
Instructions:
1. Take a fresh cantaloupe and dice 1/3 c to 1/2 c up well in a microwavable dish. The amount depends on the ratio of flour to cantaloupe you prefer.
2. Pour the 1/4 cup flour over the cantaloupe.
3. Mix the two very well. Aim for a few chunks to remain, but not many.
4. Evenly spread on bottom of container.
5. Microwave for about 45 seconds to a minute.
6. Prepare your 1/2 c ice cream while waiting for it to cool.
7. Now dip the cobbler in the ice cream or dump the ice cream on the cobbler creation.
8. Then dine.
Title: Simple Banana Pudding
Ingredients:
- 1 firm tofu
- 1/4 salt
- 1/4 vanilla
- 2 bananas
- 2 sugar
- 1/2
Instructions:
1. Note I always add just a touch of almond extract in place of some of the vanilla.
2. Use only silken do not use cotton.
3. Put in blender.
4. Blend until creamy.
5. Pour into serving dishes or pie and serve or chill.
Title: Pina Colada Muffins
Ingredients:
- 1
- 20
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients.
3. Pour into lined muffin tins.
4. Bake for 15-20 minutes until done.
5. Cool for five minutes.
6. Transfer to cooling rack until completely cooled.
Title: Chocolate Cherry Crisp
Ingredients:
- 2 cherry pie filling
- 3/4 all-purpose flour
- 3/4 rolled oats
- 1/2 light brown sugar
- 2 butter
- 1/3
- 1/2
Instructions:
1. Preheat oven to 375*.
2. Spoon pie filling into a 9-inch square baking dish.
3. Combine flour, oats, brown sugar and cocoa powder in a medium bowl; mix well. Cut in butter with a pastry blender until coarse crumbs form.
4. Sprinkle flour mixture over pie filling. Sprinkle with chocolate chunks.
5. Bake crisp until filling is bubbly, about 40 minutes.
6. Cool slightly on a wire rack and serve warm.
Title: Cream Puff Dessert
Ingredients:
- 1/2 butter
- 1 flour
- 1 water
- 4 eggs
- 2 instant vanilla pudding
- 1 Cool Whip
Instructions:
1. Bring butter and water to a boil.
2. Add flour and mix until it forms a ball.
3. Cool to room temperature.
4. Add eggs one at a time, mixing after each.
5. Spread in an ungreased 11x15 pan.
6. Bake at 400 degrees for 30 minutes.
7. Cool.
8. Mix puddding according to directions on package.
9. Pour over the base.
10. Top with cool whip.
11. Drizzle with chocolate syrup.
12. Refrigerate.
Title: Cappuccino Cookies
Ingredients:
- 10 hot water
- 25 flour
- 150 sugar
- 50 butter
- 50 chocolate
- 100
- 25
Instructions:
1. Dissolve cappuccino powder in hot water. Let cool slightly.
2. In a big bowl mix flour, almonds and sugar. Add butter and cappuccino.
3. Knead into a dough (maybe using a kitchen aid as not to warm the dough too much).
4. Chill for 1 hour.
5. Form dough into small balls (size of a walnut) and place on a paper-lined baking sheet. Do not flatten balls.
6. Bake in the preheated oven at 180°C/350°F for 15 minutes or until slightly coloured.
7. Melt the chocolate using your favourite method (hot water bath or microwave) and drizzle it over the baked cookie balls using a teaspoon.
8. Let dry and enjoy! :).
Title: Red Fruit Lollies / Popsicles
Ingredients:
- 7 strawberries
- 7 raspberries
- 4 watermelon
- 4
Instructions:
1. Blend everything together until smooth.
2. Sieve the mixture to remove the seeds, then pour into an ice lolly mould and freeze.
Title: Choco Marshmallow Candy
Ingredients:
- 1/2 butter
- 1 sweetened condensed milk
- 1 chocolate chips
- 1 pecans
- 1 miniature marshmallows
- 1 vanilla extract
- 1
Instructions:
1. In a saucepan, combine butter and sweetened condensed milk. Bring to a boil then remove from heat.
2. Stir in chocolate chips and butterscotch chips until melted. Stir in nuts, marshmallows and vanilla.
3. Drop by spoonfuls onto waxed paper.
Title: Arroz Con Leche (Rice With Milk)
Ingredients:
- 1 brown rice
- 4 water
- 1 cinnamon stick
- 2/3 sugar
- 1 salt
- 4 skim milk
- ground cinnamon
Instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add 2/3 cup of the rice and begin cooking.
3. Grind in the blender 1/3 cup rice until it is broken and powdery and add to the rice you are cooking and continue to cook for 15 minutes.
4. Then, add the cinnamon stick, sugar, and salt.
5. Stir well and cook for 10 minutes more on low heat, covered,.
6. Add the milk and cook on low heat uncovered, stirring frequently until the rice is cooked. It should be a little thick(sort of like pudding).
7. Serve warm (or cold) in mugs with a little ground cinnamon sprinkled on each serving. You can accompany this with a cookie.
Title: Feta Filo Morsels
Ingredients:
- 5 phyllo pastry
- 100 butter
- 300 feta
- 2 honey
Instructions:
1. Cut each sheet of pastry width-wise into 4.
2. Brush each sheet with butter.
3. Put a feta cube at the bottom of each strip.
4. Roll up the pastry, folding in the edges.
5. Brush with butter followed by honey.
6. Bake in a pre-heated oven for 15 minutes at 180C.
7. Serve hot.
8. Enjoy!