lumicero/recipes-ing2inst huggingface dataset:
Title: Diabetic "impossible" Berry Pie
Ingredients:
- 1 fresh strawberries
- 1/2 fresh raspberry
- 1/2 fresh blueberries
- 13 evaporated milk
- 1/4 whole wheat flour
- 1/4 all-purpose white flour
- 1/4 vanilla extract
- 1 eggs
- 4 canola oil
- 1/4 unsweetened flaked coconut
- 1/4 powdered sugar
- 1/3
- 1
Instructions:
1. Preheat oven to 350°F.
2. Coat 9-1/2" pie plate with cooking spray.
3. Arrange berries in pie plate; set aside.
4. Shake evaporated milk and pour into food processor or blender. Add agave nectar, flours, vanilla, eggs, oil, and almond extract. Process until smooth, scraping sides.
5. If using, add coconut and pulse 2 times.
6. Pour mixture over fruit and bake 45 to 55 minutes or until golden brown and knife inserted in center comes out clean.
7. Cool on rack about 30 minutes and refrigerate about 1 hour before serving.
8. Dust with powdered sugar, if desired.
9. Cover and refrigerate leftovers.
Title: Peanut Butter Cake (Microwave)
Ingredients:
- 9 butter
- 6 margarine
- 1 1/2 creamy peanut butter
- 3/4 brown sugar
- 3 vanilla extract
- 1 1/2 eggs
- 2 1/4 all-purpose flour
- 1/4 baking powder
- 3/4 salt
- 1/4 milk
- 2 peanuts
- 1/4 butter
- 1/3 margarine
- 4 3/4 milk
- 1 powdered sugar
- vanilla extract
Instructions:
1. Cream butter and peanut butter; gradually add sugar, beating until light and fluffy.
2. Stir in vanilla.
3. Add the eggs, one at a time,.
4. beating well after each.
5. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
6. Grease bottom (not sides) of two 9-inch microwave-safe cakepans, and line with waxed paper; grease waxed paper.
7. Spoon batter into pans.
8. Cut through batter with a knife to remove the air bubbles.
9. Place 1 pan in microwave oven or an inverted saucer.
10. Microwave at MEDIUM (50% power) for 5 to 6 minutes, giving pan a half-turn at 2-minute intervals and at end of cooking time.
11. Microwave at HIGH for 2 to 3 minutes or until top is almost dry.
12. Remove from oven and place on a sheet of aluminum foil.
13. Cool in pan 10 minutes; remove from pan, and cool on a wire rack.
14. Repeat with remaining layer.
15. Spread Chocolate Frosting between layers and on top and sides of.
16. cake.
17. Sprinkle peanuts over top.
18. Yield: one 2-layer cake.
19. CHOCOLATE FROSTING: Combine chocolate, butter, and milk in a large microwave-safe mixing bowl; microwave at MEDIUM (50% power) for 3-1/2 minutes or until mixture is softened and blended, stirring after 3 minutes.
20. Stir in remaining ingredients; let stand 10 minutes.
21. Beat with a wooden spoon until of spreading constistency.
Title: Individual Apple Crisps
Ingredients:
- 1/2 all-purpose flour
- 3 walnuts
- 4 sugar
- 2 brown sugar
- 1/4 cinnamon
- 1/8 ground nutmeg
- 4 salt
- 3 unsalted butter
- 2 sweet apples
- lemon juice
Instructions:
1. Preheat oven to 400.
2. In a medium bowl, whisk together flour, walnuts, 2 tablespoons of sugar, brown sugar, cinnamon, nutmeg and a pinch of salt. Pour butter over dry ingredients and mix with a fork, breaking up any large chunks. Set aside.
3. In a separate bowl, combine apple cubes with remaining 2 tablespoons sugar and lemon juice, tossing to coat. Divide amoung four small oven safe ramekins and top each with 1/4 of walnut mixture.
4. Place ramekins on a baking sheet and bake until fruit is soft and topping is browned, 30-35 minutes. Serve warm with scoops of vanilla ice cream, if desired.
5. Kitchen Tip: You can prepare the crisps up to 1 day in advance; do not bake. Cover each with foil and keep refrigerated. Allow 5-10 extra minutes baking time.
Title: Collector's Cocoa Cake
Ingredients:
- 2 all-purpose flour
- 1 1/3 water
- 3/4 sugar
- 1 3/4 baking soda
- 1 1/4 salt
- 1/2 butter
- 3/4 margarine
- 2 eggs
- 1 vanilla extract
- 6 butter
- 2 2/3 margarine
- 1/2 powdered sugar
- 1 vanilla extract
- 1 milk
- 3 all-purpose flour
- 1 sugar
- 1/2 creamy peanut butter
- 1/2 vegetable shortening
- 1 vanilla extract
- 1 salt
Instructions:
1. Heat oven to 350°F.
2. Butter and flour (2) 8-inch or 9-inch round baking pans.
3. Beat butter and sugar in large bowl until fluffy.
4. Add eggs and vanilla; beat 1 minute on medium speed of mixer.
5. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter to mixture, beating until well blended.
6. Pour batter into prepared pans.
7. Bake 35-40 minutes for 8" layers or 30-35 for 9" layers or until wooden pick inserted in center comes out clean.
8. Cool 10 minutes; remove from pans to wire racks.
9. Cool completely.
10. Frost with One-Bowl Butter cream Frosting or Fluffy Peanut Butter Frosting.
11. One Bowl Buttercream Frosting:
12. Beat butter in medium bowl.
13. Add powdered sugar and cocoa alternately with milk, beat to spreading consistency (additional milk may be needed.).
14. Stir in vanilla.
15. About 2 cups frosting.
16. Fluffy Peanut Butter Frosting:
17. Gradually stir milk into flour in small saucepan.
18. Cook over low heat, stirring constantly, until very thick.
19. Transfer to medium bowl; press plastic wrap directly on surface.
20. Cool to room temperature, about 1/2 hour.(If you are going to use this frosting - make it while you bake the cake.
21. Add sugar, peanut butter, shortening, vanilla and salt.
22. Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved.
23. About 3 cups frosting.
Title: Cereal Cookies
Ingredients:
- 1/4 whole wheat flour
- 1/8 flax seed meal
- 1/4 baking soda
- 1/4 baking powder
- 1 ground cinnamon
- 1/4 canola oil
- 1/4 sugar
- 1/4 brown sugar
- 2 oatmeal
- 1/2
Instructions:
1. Preheat oven to 325 degrees. In a medium bowl combineflour, flax, bakingpowder, baking soda, cinnamon, and set aside.
2. In a large mixing bowl, beat oil and sugars until combined. Add egg whites and as much of the flour as possible. Stir in cereal, oatmeal, and dried fruit.
3. Drop by rounded teaspoonfuls onto metal cookie sheet lined with parchment paper. Bake 14 minutes or until golden and set.
4. Cool on a wire rack.
Title: Chocolate Mint Squares
Ingredients:
- 1 chocolate chips
- 1/2 vanilla
- 1/2 graham cracker crumbs
- 2 icing sugar
- 1/2 margarine
- 1/2 icing sugar
- 1/4 milk
- 2
- 1
Instructions:
1. In a small pan, combine chips and cream. Melt over low heat, stirring until smooth. Remove from heat. Add vanilla. Combine graham crumbs, sugar and nuts in a bowl. Add chip mixture and mix well. Press in a greased 9" pan. Chill. Spread with mint frosting. Chill until set. Drizzle chocholate glaze on top. Chill until firm and then cut.
2. Glaze: Melt 1/4 Celsius chocholate chips and 1 tablespoons water.
3. stir until smooth.
Title: Sweet Potato Chocolate Chip Whole Wheat Mini-Muffins
Ingredients:
- 4 eggs
- 2 sugar
- 450 vanilla
- 1 cake flour
- 1 1/4 baking soda
- 3 baking powder
- 2 cinnamon
- 2 salt
- 2 chocolate chips
- 1
- 340
Instructions:
1. mix wet ingredients (first 5 ingredients).
2. mix dry ingredients (second 5 ingredients).
3. mix wets and dries together to produce a smooth batter without big chunks of sweet potatoes (they are soft so this isn't a problem), then blend in chocolate chips.
4. fill mini-muffin cups 3/4 full and bake on medium-high temperature for 15 minutes (or until browned).
Title: Jello "Key Lime" Cloud Squares
Ingredients:
- 1 1/3 graham cracker crumbs
- 1/4 butter
- 3/4 boiling water
- 1 Philadelphia Cream Cheese
- 1 sweetened condensed milk
- 1 lime juice
- 1 Cool Whip Lite
- 3/4
- 2
Instructions:
1. RESERVE 1 tablespoons graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. Refrigerate until ready to use.
2. ADD boiling water to gelatin mix in small bowl; stir 2 minute until completely dissolved. Add ice; stir 2 minute or until thickened. Remove any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then lime juice. Add gelatin; mix well. Whisk in 1 cup COOL WHIP. Pour over crust.
3. REFRIGERATE 6 hours or until firm. Cover with remaining COOL WHIP just before serving; sprinkle with reserved crumbs. Use plastic wrap to remove dessert from pan before cutting into squares.
Title: Blueberry Crisp à La Mode
Ingredients:
- 6 blueberries
- 2 brown sugar
- 1 flour
- 1 lemon juice
- 2/3 flour
- 1/2 brown sugar
- 1/2 oats
- 3/4 ground cinnamon
- 4 1/2 butter
Instructions:
1. Preheat oven to 375°. Thaw berries if frozen.
2. Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
3. Oatmeal Topping: In the food processor, place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal. (So not to over process, I took the topping out and finished combining the butter with my hands).
4. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly.
5. Serve with frozen yogurt or low fat ice cream.
Title: Pineapple and Passionfruit Salad With Dark Rum
Ingredients:
- 1 pineapple
- 4 -6 honey
- 1 lime
- 1 passion fruit
- 50 rum
Instructions:
1. Peel the pineapple and remove the tough core. Roughly chop the pineapple into bite-size pieces and put it in a large bowl with the honey and lime rind. Squeeze some lime juice over the top.
2. Scoop out the passionfruit and add the seeds and juice to the pineapple.
3. Pour over the rum, then put the salad in the fridge to chill and allow the flavours to combine.
Title: Homemade Mincemeat Filling
Ingredients:
- 8 -10 green tomatoes
- 6 -8 apples
- 6 -8 cranberries
- 2 honey
- 1 sugar
- 1 salt
- 1/2 cinnamon
- 2 cloves
- 2
Instructions:
1. Watch the video: https://youtu.be/JeP16cPFi8o.
2. Place green tomatoes in a large pot, cover half way with water. Boil until soft, then mash with a potato masher. It should be the consistency of runny applesauce, add more water if necessary.
3. Add applesauce, chopped and dried fruits. If you have any jam or preserves laying around, you can add that too!
4. Simmer slowly and stir often, every 10-20 minutes so it doesn’t scorch. After a couple hours, the fruit should be mostly broken down, and the consistency should be similar to thick applesauce.
5. Add honey or sugar, to taste, along with the cinnamon and cloves. Once you’re pleased with the flavor, simmer for another hour to allow flavors to blend together. Cool.
6. To make your Mincemeat pie, put 4cups of Mincemeat into a pie shell. Add top crust and bake.
Title: Phenomenal Carrot Cake
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1 vanilla extract
- 2 carrots
- 2 sweetened coconut
- 10 flour
- 1 baking soda
- 2 1/2 salt
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray a 9 x 13 pan with nonstick spray.
3. In large bowl, beat eggs and gradually add sugar.
4. Continue beating and add oil and vanilla.
5. Add carrots, pineapple, and coconut.
6. Sift flour, baking soda, and salt together.
7. Add flour mixture to wet ingredients and mix well.
8. Pour batter into prepared pan.
9. Bake for 45 minutes, or until the top is golden brown and a cake tester comes out clean.
10. Let cool before frosting.
11. Note: This recipe works just as well for muffins!
Title: Banana Split Pie
Ingredients:
- 1 crushed pineapple
- 5 bananas
- 2 prepared graham cracker crusts
- 1 Cool Whip
- 2 powdered sugar
- 1 oleo
- 2 eggs
Instructions:
1. Drain the pineapple WELL and set aside.
2. Use large mixing bowl and an electric mixer to mix the powdered sugar, oleo and eggs for 15 minutes (yes I really said 15 mins).
3. Divide the mixture evenly between both graham cracker crusts.
4. Divide the drained crushed pineapple between both crusts.
5. Slice and divide the bananas between both crusts.
6. Divide the cool whip between both crusts.
7. Top with maraschino cherries and or nuts if desired.
8. Refrigerate at LEAST 1 hour before eating.
Title: Mountain Dew Pound Cake
Ingredients:
- 1 1/2 butter
- 3 flour
- 3 sugar
- 5 eggs
- 1 lemon zest
- 1
- 1/2
Instructions:
1. Preheat oven to 325degrees F.
2. Grease and flour bundt pan.
3. . Cream butter and sugar until creamy.
4. Add eggs one at a time until blended.
5. Alternately add flour with the Mountain dew, ending with flour. Add the extracts and zest and mix thoroughly.
6. Pour batter into prepared pan.
7. . Bake for approximately 1 hour and 15 minutes.
8. , or until toothpick inserted in center comes out clean.
9. Remove from oven and cool in the pan for 20 minutes. Remove from pan and cool thoroughly.
Title: Sweet Minglers
Ingredients:
- 1 peanut butter
- 6 peanuts
- 1/4 confectioners' sugar
- 1/2
- 1
Instructions:
1. In a large microwave-safe bowl, melt chocolate at HIGH for 1 minute; stir and heat an additional 30 seconds at HIGH or until melted.
2. Stir in peanut butter and peanuts.
3. Remove and gently stir in Crispix cereal into chocolate mixture, until well coated.
4. Place confectioners' sugar in 2-gallon storage bag.
5. Add coated cereal to sugar and close bag.
6. Gently toss cereal mixture until well coated.
7. Store in airtight container in refrigerator.
Title: Coffee Cream Filling / Frosting
Ingredients:
- 1 confectioners' sugar
- 1/2 - 3/4 instant coffee
- 1
Instructions:
1. Mixed all three ingredients in a medium sized glass bowl.
2. Beat ingredients still stiff.
3. Use as a filling in your favourite cake or as frosting for cupcakes.
4. Be creative!
Title: Robin's Almond Biscotti
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/8 baking soda
- 1 granulated sugar
- 2 eggs
- 2
- 1
- 1/4
Instructions:
1. Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper, or spray with non- stick spray. In medium bowl, sift together flour, baking powder, salt and baking soda.
2. In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and almond extract until well blended (about 1 minute).
3. Blend in half of the flour mixture with spatula, then beat with mixer on low speed for several seconds.
4. Blend in half of the flour mixture with a spatula, then beat with a mixer on low speed for several seconds.
5. Add remaining flour mixture and continue beating until smooth, about 5 seconds. (If mixture is too wet, or seems sticky to touch, add the remaining flour).
6. Add almonds and beat just to combine.
7. Divide dough into 2 pieces, smoothing each into a 12 x 2 inch strip on the baking sheet.
8. Bake until firm and lightly golden in color, 15-20 minutes.
9. Remove and let cool for for 2 minutes, leave the oven on.
10. Slide loaves onto cutting board and with serrated knife, cut loaves diagonally into 1/2 inch thick slices.
11. Discard the ends, or eat them.
12. Place slices, cut sides down back on the baking tray, (they can touch).
13. Bake for 7 minutes and then turn over and bake the other side for 7 minutes.
14. Let cool completely on wire rack.
15. Once cool, store in airtight container.
Title: Bread Pudding
Ingredients:
- 3 eggs
- 1 milk
- 1 sugar
- 3/4 salt
- 1/4 vanilla
- 1 raisins
- 4 cinnamon
- 1/2 flour
- 2 butter
- 1 brown sugar
- 1 boiling water
- 1 vanilla
- 1 sugar
- 1/2 cornstarch
- 1 1/2 salt
- 1/8 boiling water
- 1 butter
- 2 lemon rind
- 1/2 fresh lemon juice
- 3 1/2
- 3 -5
Instructions:
1. Whisk together eggs, whipping cream, milk, salt, sugar, and vanilla.
2. Stir in bread cubes and raisins.
3. Turn into greased 9x9 inch pan.
4. Sprinkle with cinnamon.
5. Bake 350 degrees F.
6. for about 30 minutes.
7. Serve with brown sugar sauce or lemon sauce.
8. Brown Sugar Sauce: In saucepan, work together flour and butter.
9. Add brown sugar.
10. Stir.
11. Gradually add boiling water.
12. Stir until smooth.
13. Boil until thick.
14. Remove from heat.
15. Stir in vanilla, serve warm.
16. Lemon Sauce: Combine sugar, starch, and salt.
17. Gradually add boiling water.
18. Stir until smooth.
19. Cook over low heat until thick and clear.
20. Remove from heat.
21. Add remaining ingredients.
22. Serve warm.
Title: Whipped Frosting
Ingredients:
- 4 cream cheese
- 8 Cool Whip
- 1 chocolate instant pudding
- 1
Instructions:
1. Whip room temperture cream cheese until light and fluffy.
2. Add instant pudding mix and beat until mix is well disolved in cream cheese.
3. Add milk and whip until fluffy.
4. Fold Cool Whip into mixture.
5. Frost cake, must referigate.
Title: Coconut Cloud Poke Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/3 flaked coconut
- 3 milk
- 1 sugar
- 2 Cool Whip
- 1
Instructions:
1. Preheat oven to 350° and grease a 9x13" baking pan.
2. Prepare cake mix by blending together mix, water, oil and eggs at low speed of mixer until moistened.
3. Beat at medium speed for 2 minutes; pour into prepared pan and bake for approximately 30 minutes or until tests done.
4. While cake is baking, bring milk, sugar and half of coconut to a boil, then immediately remove from heat.
5. Remove cake from oven and poke holes in cake with fork or skewer.
6. Pour cooked sugar coconut mixture evenly over cake, letting it saturate, spreading the coconut in the mixture evenly over cake.
7. Let cake cool completely at room temperature,, then spread with whipped topping and sprinkle with remaining coconut.
8. Refrigerate until serving time.
9. Note: You can also use another brand of cake mix; just follow directions and ingredients on the box and bake accordingly.
Title: Mango Fool
Ingredients:
- 2 mangoes
- 1/2 ginger
- 1/2 confectioners' sugar
- 1/2 lime juice
- 1
Instructions:
1. Peel and cut the mangoes into small pieces and dump them in a blender.
2. Put aside enough slices to garnish.
3. Add the ginger, sugar and lime juice to the blender and blend until smooth.
4. In a separate bowl, whip the cream (I would suggest an electric mixer) until peaks form.
5. Fold the mango mixture into the whipped cream, a bit at a time.
6. Stir, then gradually add more, until they are all mixed together.
7. Pour the mixture into bowls and chill for one hour before serving.
Title: Canadian Living Butter Pastry
Ingredients:
- 1 flour
- 1 sugar
- 1/2 butter
- 1 cold water
- 2
Instructions:
1. Whisk together flour and sugar.
2. Cut in butter using pastry blender or 2 knives to fine crumbs, leave a few pea size pieces.
3. Mix egg yolk and water together and drizzle over flour mixture.
4. Toss together with fork until dough clumps.
5. Form dough into ball, and flatten.
6. Roll out on floured surface & place in pie/tart tin.
7. Chill dough 30 minutes.
8. You can blind bake at 400° for 15 - 20 minutes till edges start to turn golden, or fill and bake as directed by the pie recipe you are using.
9. If making in a food processor, put flour & sugar in processor bowl, pulse to mix.
10. Add cubed butter and pulse till you have fine crumbs.
11. Drizzle egg yolk & water mixture through feed tube while mixing.
12. When dough starts to form, remove from processor bowl, and proceed as above.
Title: Rhubarb Mango Crisp
Ingredients:
- 10 -12 amaretti cookies
- 3/4 all-purpose flour
- 1/3 brown sugar
- 1/3 butter
- 3/4 granulated sugar
- 2 cornstarch
- 1/2 cinnamon
- 1/4 fresh nutmeg
- 2 mangoes
- 6 fresh rhubarb
- frozen rhubarb
Instructions:
1. Preheat oven to 375°F.
2. Place cookies in a ziploc bag and crush with a rolling pin into pieces about 1/4" (about 3/4 cup).
3. Place in a medium mixing bowl along with flour and brown sugar.
4. Stir.
5. Cut in butter with 2 knives until crumbly and about the size of peas.
6. In a large bowl stir granulated sugar with cornstarch, cinnamon, & nutmeg until blended.
7. Peel mangoes and cut flesh into 1" chunks (about 3 cups).
8. Add rhubarb (if using frozen , rinse away ice crystals and pat dry).
9. Toss.
10. Turn fruit into 8" buttered baking dish. (must hold 8 cups).
11. Sprinkle cookie mixture over the top DO NOT PRESS DOWN.
12. Set on cookie sheet to catch any spills and bake 45 to 50 min till fruit is tender and topping is a deep golden brown. (cover loosely with foil during last 15 min if too brown.
13. Serve with Whipped Cream or Vanilla Ice Cream.
14. Enjoy.
Title: Peach Cobbler Crisp
Ingredients:
- 2 sugar
- 1 1/2 butter
- 1/2 flour
- 3/4 baking powder
- 2 salt
- 1 milk
- 3/4
Instructions:
1. Mix sliced peaches with 1 cup of sugar and set aside.
2. Preheat oven to 350º.
3. Put butter in baking dish (about 2 quart) and set in oven to melt butter.
4. Make a batter of remaining 1/2 cup sugar, flour, baking powder, salt and milk.
5. Pour this mixture over melted butter, but do not stir.
6. Put the sugared peaches on top of the batter.
7. Do not stir.
8. Bake in 350° oven for about 1 hour.
Title: Torte Countess Krasinska ( Polish Dessert )
Ingredients:
- 1/2 unsalted butter
- 1/4 shortening
- 1 sugar
- 2 eggs
- 1/2 sour cream
- 1/2 water
- 2 1/2 cake flour
- 1/2 salt
- 1 1/2 baking powder
- 1/2 baking soda
- 1 dates
- 1/2 walnuts
- 1 orange zest
- 2/3 sugar
- 1
Instructions:
1. Preheat oven to 350ºF. Grease & flour a 9 inch springform pan.
2. Cream butter, shortening & 1 cup sugar until light and fluffy. Add eggs & beat well.
3. Stir sour cream & water together.
4. Sift dry ingredients together & add to butter mixture alternately with sour cream/water dilution, beating well after each addition.
5. Stir in dates, nuts & orange peel.
6. Pour into prepared pan & bake for 1 hour. Cool 15 minutes.
7. While cake is cooling, simmer orange juice with 1 cup sugar until sugar dissolves.
8. Remove cake from pan & place on a round serving plate.
9. Pierce cake top all over with a handy gadget like mine or use a cake tester or toothpick.
10. Pour orange syrup all over the top of the cake, artfully dripping it down sides.
11. Serve with unsweetened whipped cream dolloped in the center & piped around edges.
Title: " I Can't Believe I Made Cream Puffs! "
Ingredients:
- 1 water
- 1/2 butter
- 1 margarine
- 4 all-purpose flour
- 1 eggs
- 1 instant vanilla pudding
Instructions:
1. Heat water and butter to rolling boil.
2. Stir in flour, stirring vigorously over low heat about 1 minute, or until mixture forms a ball. Remove from heat.
3. Beat in eggs all at one time and continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3" apart on ungreased baking sheet.
4. Bake at 400° for 35 to 40 minutes, or until puffed and golden. Cool out of draft.
5. Cut in half horizontally, open, and remove any uncooked filaments of dough (if desired, but not necessary).
6. Make Dream Whip according to package directions. Make pudding with only half the milk it calls for. Quickly add the pudding to the Dream Whip and mix well.
7. Fill cream puffs, sprinkle with a little powdered sugar and refrigerate until serving -- if you don't eat them first!
Title: Delectable Passover Magic Bars
Ingredients:
- 1/4 cranberries
- 4 walnuts
- 1 coconut
- 3/4
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Break the matzo into pieces and place in a blender. Cover and blend on high to make crumbs or start with 1¼ cup matzo meal.
3. In a 13 x 9 baking pan, generously coat with cooking spray. Add the Smart Balance and place in the oven to melt. This will take about a minute. Remove from oven.
4. Sprinkle the matzo crumbs evenly over the top of the Smart Balance. Do not mix.
5. Sprinkle the chocolate chips evenly over the top.
6. Next, sprinkle the cranberries and then the walnuts. Finally sprinkle the coconut evenly over the top.
7. Drizzle the sweetened condensed milk evenly over the chips. To make the milk easier to drizzle, place the can in a bowl of hot water for a few minutes.
8. Bake for about 20-25 minutes until golden brown.
9. Cut into 24 squares while still somewhat hot. If you let them cool they become very difficult to cut.
Title: Cherry Crisp
Ingredients:
- 2 cherry pie filling
- 18 pecans
- 1 margarine
- 1
Instructions:
1. Spread pie filling in 9x13 cake pan.
2. Sprinkle dry cake mix on top.
3. Spread with fork to even it out.
4. Sprinkle nuts on top of cake mix.
5. Pour melted margarine over all.
6. Bake at 350 degrees for 30-35 minutes or until golden brown.