lumicero/recipes-ing2inst huggingface dataset:
Title: Tiramisu
Ingredients:
- 360 warm water
- 7 active dry yeast
- 1 egg
- 3 olive oil
- 62 1/2 tofu
- 450 maple syrup
- 250 vanilla extract
- 400 cocoa powder
- 4
- 90
- 15
- 2
Instructions:
1. Make the base.
2. Combine yeast and warm water in a large mixing bowl. Leave for 5-10 minutes.
3. Stir in the egg, egg whites, olive oil, and gluten-free bread mix.
4. Pour the batter into a lightly greased springform pan. Leave to rise for about an hour.
5. Bake in an oven pre-heated to 175C/350F for 45 minutes.
6. Take out of the oven and set on a cooling rack until cool enough to handle.
7. Take the bread off the pan and slice in half crosswise.
8. Soak bread halves in espresso.
9. Make the Custard.
10. Combine the tofu, egg yolks, maple syrup, and vanilla extract in a blender. Process until smooth.
11. Pour the contents of the blender to a heat-proof bowl.
12. Set the bowl over a pot of simmering water, whisking continuously until custard has thickened – 3 to 5 minutes.
13. Assemble the Tiramisu.
14. Set one half of the bread back in the springform pan.
15. Top with half of the prepared custard.
16. Set the other bread half on top.
17. Pour remaining custard on top.
18. Cover with plastic wrap and chill for 1 hour.
19. Dust the top with cocoa powder.
Title: Blueberry Cream Cheese Pound Cake
Ingredients:
- 1 sugar
- 1/4 eggs
- 3 cream cheese
- 1 vanilla
- 1/2 blueberries
- 1
Instructions:
1. Measure out 2 tbsps, of the cake mix and set aside.
2. In a large bowl, mix cream cheese and sugar and then add cake mix, eggs, oil and vanilla.
3. Beat on low speed for 1 minute.
4. Scrape bowl and beat 4 minutes on medium speed.
5. Toss blueberries with the 2 tbsps. cake mix and then fold in blueberries.
6. Spoon batter into greased and floured tube or Bundt pan.
7. Bake at 325 degrees for 60-65 minutes or until toothpick inserted into the center of the cake comes out clean.
8. Cool in pan for 20 minutes, then take out of pan and cool completely on wire rack.
Title: My Grandma's Applesauce Spice Cake
Ingredients:
- 2 raisins
- 2 applesauce
- 4 butter
- 1/2 salt
- 2 cinnamon
- 2 nutmeg
- 2 allspice
- 3 1/2 all-purpose flour
- 2 baking soda
- 2 sugar
- 1 walnuts
Instructions:
1. Preheat oven to 325 degrees.
2. Prepare a tube pan.
3. Put raisins in a 1 quart pan and cover with water.
4. Cook until almost dry.
5. Meanwhile, combine dry ingredients.
6. When raisins are done mix into dry ingredients with applesauce and melted butter.
7. Bake in prepared tube pan for 1 1/2 hours.
Title: Fruit Salad With Custard !
Ingredients:
- 3 caster sugar
- 1 1/2 cinnamon
- 1/4 lemon juice
- 1 vanilla custard powder
- 1 sugar
- 6 butter
- 8 coconut
- 8 pomegranate
- 1 cherries
- 6
- 1/2
- 6
- 1/2
- 3 -5
Instructions:
1. For the fruit salad: Combine all the ingredients in a bowl.
2. Refrigerate until served.
3. For the custard sauce: Mix custard powder, sugar and 1 cup milk into a mixture, free of lumps.
4. Keep aside.
5. In a deep glass dish, microwave leftover milk on HIGH for 5 minutes uncovered.
6. Stir once in between.
7. Add custard solution, mix and microwave on medium (50 percent) for 7 minutes uncovered.
8. Stir once in between.
9. Cool the mixture and refrigerate until served.
10. Coconut fingers: Remove the brown edges of the bread and cut them into 2 lengthwise.
11. Arrange them on a greased ceramic plate on high-rack and grill for 5 minutes.
12. Turn over the bread slices.
13. Spread condensed milk followed by grated coconut on the soft side of each piece.
14. Grill further for 5 minutes.
15. Allow standing time of 2 minutes.
16. Cool and keep airtight.
17. To Serve: Take a serving bowl.
18. Put into it, 4 tbsp.
19. of fruit salad.
20. Add 1/2 cup custard sauce.
21. Mix extremely well.
22. Garnish with 1 tbsp.
23. pomegranate, top with a cherry and an inserted coconut finger per portion.
24. Serve this dream dessert chilled.
25. Alternatively, slice a few pieces of your favourite vanilla cake, top it with the custard sauce and cherries.
26. Serve chilled.
27. Tip: For a creamy and smooth custard sauce, one must always pass it through a sieve before refrigeration.
Title: Halva
Ingredients:
- 1 olive oil
- 2 semolina flour
- 3 sugar
- 4 water
- 2 lemon wedges
- cinnamon stick
Instructions:
1. Heat the oil and cook the semolina in the oil until golden.
2. Place the almonds to brown with the semolina.
3. In the meantime, warm the water, but do not boil, and dissolve the sugar in it and throw in the lemon and the cinnamon stick.
4. Pour the water into the semolina mix and stir well while pouring.
5. Keep heating until the mixture becomes thick.
6. Pour the mix into a Bundt pan and garnish with sesame seeds and cinnamon.
7. Let stand and serve at room temperature.
Title: Crispy Rocky Road Bites
Ingredients:
- 4 butter
- 1 mini marshmallows
- 6 salted peanuts
- 1
Instructions:
1. Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. In a large pot, melt the butter over medium-low heat. Stir in 4 cups marshmallows until melted. Remove from the heat and stir in the cereal and 1/2 cup peanuts.
2. Transfer the mixture to the prepared baking dish and press into an even layer. Sprinkle the chocolate chips and the remaining marshmallows and 1/2 cup peanuts on top. Bake until the chocolate melts, about 5 minutes. Let cool for 30 minutes, then refrigerate until the chocolate is firm, about 2 hours. Cut into 1-inch squares.
Title: Oatmeal Coconut Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 salt
- 1 sugar
- 1/2 brown sugar
- 1 1/4 rolled oats
- 3/4 flaked coconut
- 1 shortening
- 1 egg
Instructions:
1. Pre-heat oven to 350 degrees.
2. Combine the dry ingredients, then mix in shortening and egg.
3. Once combined shape in to small balls, place on an ungreased cookie sheet and flatten with a fork.
4. Bake for 10-15 minutes.
5. Watch carefully so not to over-cook.
Title: Double Kisses Chocolate Cupcakes
Ingredients:
- 60 butter
- 3/4 margarine
- 1 2/3 sugar
- 3 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 2/3 baking soda
- 1 1/4 salt
- 1 baking powder
- 1/4 water
- 1 1/3
Instructions:
1. Remove wrappers from chocolate pieces; set aside.
2. Preheat oven to 350°F Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
3. Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes.
4. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended.
5. Fill prepared muffin cups about 1/2 full with batter.
6. Place chocolate piece in center of each.
7. Bake 20 minutes or until top springs back when touched lightly in center.
8. Remove from cups to wire rack. Cool completely.
9. Frost as desired.
10. Place another chocolate piece on top of each cupcake.
Title: Sugar Gems
Ingredients:
- 1/2 powdered sugar
- 1/2 white sugar
- 1/2 margarine
- 1/4 egg
- 1 salt
- 1/2 baking soda
- 1/2 vanilla
- 1 white flour
- 2 1/4 cream of tartar
- 1/4
Instructions:
1. Mix sugars, margarine, oil and egg.
2. Stir in rest of ingredients.
3. Roll in small walnut sized balls.
4. Flatten with the bottom of a beverage glass that has been sprayed with vegetable oil and dipped in sugar.
5. Bake at 350 degrees for 12 to 15 minutes.
6. They will NOT be brown when finished. Do not over bake. Leave on cookie sheets for 5 minutes and then remove to cool.
Title: Apple-Cranberry Crisp
Ingredients:
- 1/2 brown sugar
- 1/2 quick-cooking oats
- 1/3 flour
- 1/3 coconut
- 3 cinnamon
- 1 ground nutmeg
- 1/2 butter
- 1/2 pecan halves
- 3/4 cranberries
- 2 apples
Instructions:
1. Preheat oven to 375 degrees F. Butter a 14 x 8 glass baking dish.
2. Mix brown sugar, oats, flour, cinnamon, nutmeg, and coconut in food processor, using on/off turns.
3. Add butter and process until chopped into small pieces.
4. Add pecans; process until moist clumps form.
5. Peel, core and slice apples. Place evenly in baking dish.
6. Sprinkle cranberries evenly over top of apples.
7. Sprinkle topping evenly over apple-cranberry mixture.
8. Bake until apples are tender, filling is bubbling and topping is crisp, about 45-50 minutes Serve warm or at room temperature.
Title: Chez Panisse Berry Cobbler
Ingredients:
- 1 1/2 fresh raspberries
- 1 1/2 fresh blackberries
- 1/3 sugar
- 1 1/2 flour
- 3/8 salt
- 1 1/2 sugar
- 2 1/4 baking powder
- 6 unsalted butter
- 3/4
Instructions:
1. Measure 4.5 cups of mixed berries and toss them with the sugar and flour. Let stand while you make the dough.
2. Cobbler dough: Mix the dry ingredients for the dough, leaving out the salt if you are using salted butter. Cut in the butter until the mixture looks like coarse cornmeal. Add the cream and mix lightly, until the dry ingredients are just moistened. The dry ingredients for the topping can be prepared ahead -- even several days ahead -- and kept refrigerated. The cream can then be added when you are ready to bake the cobbler.
3. Put the berry mixture into a 1.5 quart gratin or baking dish. Make patties of the dough, 2 to 2-1/2 inches in diameter and 1/2 inch thick. Arrange them over the top of the berries. Bake in a preheated 375 degree oven for 35 to 40 minutes, or until the topping is brown and the berry juices bubble thickly around it.
4. Serve warm with cream to pour over or top with vanilla ice cream.
Title: Chocolate Mayonnaise Cake
Ingredients:
- 2 flour
- 1 sugar
- 1/2 baking soda
- 2 mayonnaise
- 1 boiling water
- 1 vanilla
- 1
Instructions:
1. Sift flour, sugar, cocoa and soda together three times.
2. Mix mayonnaise, boiling water, and vanilla.
3. Beat 2 minutes. Add dry ingredients.
4. Pour into a cake pan.
5. Bake 325 to 350 degrees for 45 minutes.
6. Frost with your favorite creamy chocolate frosting.
Title: Ron's Rum Cake
Ingredients:
- 1 pecans
- 4 eggs
- 1 instant vanilla pudding
- 1 water
- 1/2 light rum
- 1/2 unsalted butter
- 1/2 sugar
- 8 water
- 1 light rum
- 1/4
Instructions:
1. Preheat the oven to 325º F. and grease and flour a Bundt cake pan.
2. Spread the pecans over the bottom of the pan and set aside.
3. With an electric mixer, beat the eggs until they are a light lemon color.
4. Add the cake mix, pudding mix, water, vegetable oil, and rum. Beat until thoroughly combined.
5. Pour into the prepared pan and bake in the middle of the preheated oven for 55 to 60 minutes, until a toothpick inserted in the cake comes out clean.
6. Remove the cake from the oven and let it cool for 5 minutes before removing it from the pan.
7. Toward the end of the cake’s baking, make the glaze.
8. In a medium saucepan, bring the butter, sugar, water and rum to a boil.
9. Reduce the heat to low and let the mixture continue to simmer for 3 minutes.
10. Remove from the heat.
11. While the cake is still warm, poke small holes in the top with a carving fork and pour the hot glaze over the cake.
12. Let the cake sit for an hour before serving to absorb the glaze.
13. VARIATION:
14. Glaze the cake a second time.
15. An hour after applying the first glaze, melt 4 tablespoons unsalted butter in a medium saucepan.
16. Stir in 1 cup light brown sugar, 1 tablespoon cornstarch, 1/2 cup water and 1/2 cup light rum.
17. Bring this to a boil and stir until it has thickened.
18. Pour the hot glaze over the cake and let it sit for another hour before serving.
Title: Gingerbread Cake in a Mug
Ingredients:
- 4 flour
- 2 dark brown sugar
- 1 ground ginger
- 1/4 baking powder
- 1/4 baking soda
- 1/4 cinnamon
- 1/8 nutmeg
- 1 clove
- 1 molasses
- 2 egg
- 1 warm water
- 2
Instructions:
1. In a small bowl, combine all dry ingredients. Mix well and place in a sandwich-size ziplock bag and seal. Place sealed bag in a mug. Make sure the mug holds a volume of at least 1-1/2 cups.
2. Decorate mug and attach a gift tag with the following directions on how to prepare the cake.
3. The gift tag should read: Gingerbread Cake. Then list the ingredients under Gift Tag Directions above, followed by these instructions.
4. "Preheat oven to 350 degrees F. In a small bowl, place Gingerbread Cake Mix from bag. Add molasses, egg and warm water and blend until thoroughly mixed, about 1 minute. Pour mixture into lightly greased mug. Bake in oven for 20 minutes. Enjoy!".
Title: Apricot Oatmeal Bars
Ingredients:
- 1 old fashioned oats
- 3 pecans
- 3/4 butter
- 1 margarine
- 1 1/2
Instructions:
1. Preheat oven to 375°F.
2. In large bowl, combine cake mix, oats pecans and butter.
3. Mix well until entire mixture clumps.
4. Press half of this mixture evenly into bottom of a greased 9x13-inch baking pan.
5. Spread apricot jam evenly over surface, and sprinkle remaining half of mixture evenly over jam.
6. Bake 20 minutes, or until well-browned on top.
Title: Flour Frosting
Ingredients:
- 1/3 flour
- 1 milk
- 1/2 shortening
- 1/2 margarine
- 1 sugar
- 1/2 vanilla
- 1/4 salt
Instructions:
1. In a small saucepan blend flour and milk.
2. Cook stirring constantly until mixture bubbles.
3. Cool.
4. In a large bowl, cream shortening, butter and sugar with a mixer until fluffy.
5. Add vanilla and salt, blending well.
6. On medium speed beat in cooled flour mixture in small portions (teaspoonful at a time), beating well after each addition.
7. Continue beating until light and fluffy.
Title: Best Russian Tea Cakes Ever
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1 vanilla
- 2 1/2 flour
- 1/2 salt
Instructions:
1. Cream the butter and sugar.
2. Add vanilla.
3. Mix flour and salt together and add.
4. Chill the dough for about 10 minutes.
5. Roll into 1 inch balls, place on uncreased cookie sheet.
6. Bake until set, but not brown in 350 deg. for10-12 minutes.
7. While still warm, roll in confectioner's sugar.
8. Once cool, roll in sugar again. Then eat!
Title: Grandma Witte's Peach Cake
Ingredients:
- 3/4 warm water
- 3/4 egg
- 1 unsalted butter
- 6 sugar
- 1 1/2 instant yeast
- 1 all-purpose flour
- 4 1/2 ground cinnamon
- 12
- 1
- 2
Instructions:
1. Combine water milk, salt, egg, 4 tablespoons butter, and 1/2 cup sugar in a mixer bowl. Sprinkle yeast over mixture and let stand until foamy, about 10 minutes. With mixer on low speed, add flour, beating until sticky dough forms.
2. Turn dough out onto a lightly floured surface, and knead until a ball forms, 3-5 minutes. Place in a buttered bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
3. Butter two 9x13 glass baking dishes. Divide dough in half, and stretch 1 portion to cover 1 dish. Repeat with remaining dough and dish. Toss peach slices with lemon juice. Arrange peaches on top of dough (leaving juices in bowl), overlapping. Mix cinnamon and remaining 1 cup sugar in a smalll bowl. Drizzle remaining 2 tablespoons butter over peaches, and sprinkle with cinnamon sugar. Let dough rise for 1 hour.
4. Preheat oven to 375°F Bake cakes in upper third of oven, rotating half-way through, until a tester inserted in centers of cakes comes out clean (bottom crusts will be golden brown), 30-35 minutes. Let cool completely in pans on wire racks.
5. Cut each cake in squares and serve.
6. Cake can be stored at room temperaure for up to two days.
Title: Strawberry S'more Pie
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 sugar
- 1/4 butter
- 1 1/2 heavy whipping cream
- 1/2 fresh strawberries
- 2/3 marshmallow creme
- 1 1/2 strawberries
- 1/2
- 8
Instructions:
1. Combine graham cracker crumbs, sugar and melted butter in small bowl and press in bottom and up sides of 9" tart pan with removable bottom or a 9" pie pan. Bake at 350 degrees for 8 minutes. Cool completely.
2. In medium saucepan, heat cream over low heat until steam rises from surface. Watch carefully, because the cream can boil over suddenly. Remove from heat and stir in chocolate chips until smooth and melted. Cool until lukewarm.
3. Place sliced strawberries over cooled crust in a single layer. Pour the chocolate mixture over strawberries. Place marshmallow creme in a microwave safe bowl and microwav on medium for 30 seconds until soft. Stir until smooth and then drop by spoonfuls over chocolate layer. With a knife tip, swirl the creme and chocolate to marble.
4. Chill for at least 30 minutes before serving, and garnish with more fresh strawberries.
Title: Taffy Apple Salad
Ingredients:
- 8 apples
- 1 crushed pineapple
- 1 sugar
- 2 flour
- 2 eggs
- 2 apple cider vinegar
- 1 Cool Whip
- 2
Instructions:
1. Cut apples into bite sized pieces.
2. Toss apples in reserved pineapple juice and drain.
3. In separate bowl mix drained pineapples, sugar, flour, eggs, apple cider vinegar and cool whip.
4. Add 2/3 cup of peanuts.
5. Add apples to mixture. Mix.
6. Sprinkle remaining peanuts on top.
Title: Honey Pecan Carrot Cake
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1/2 baking soda
- 2 pumpkin pie spice
- 1/2 salt
- 3/4 butter
- 1/2 honey
- 1 granulated sugar
- 2 eggs
- 1 vanilla
- 4 carrots
- 1 pecans
- 1 cream cheese
- 1 milk
- 1 vanilla
- 4 icing sugar
- 1/2 pecans
Instructions:
1. Preheat oven to 350°F.
2. Prepare a 10-inch bundt pan (use Non-Stick Spray or Butter & Flour).
3. Mix together dry ingredients by stirring flour with baking powder, baking soda, pumpkin pie spice and salt.
4. In a seperate bowl, use a hand-beater to beat butter until light & fluffy. Slowly beat in honey and then eggs.
5. Beat in sugar and vanilla.
6. Add the dry ingredients to the butter mixture in thirds, stirring until just absorbed.
7. Stir in carrots and pecans by hand.
8. Pour batter into pan and smooth the top. Bake in oven centre for 55 to 65 minutes or until a toothpick inserted into cake comes out clean.
9. Cool on a rack.
10. Icing:
11. Beat cream cheese, milk and vanilla in a large bowl until smooth. Gradually add in icing sugar, 1 Cup at a time.
12. Remove cooled cake from pans.
13. Spread Icing over sides and top of cake.
14. Sprinkle with 1/2 cup of chopped pecans.
Title: Preserved Ginger Cake With Lemon Icing Glaze
Ingredients:
- 5 ground ginger
- 1 butter
- 6 eggs
- 6 molasses
- 3 self-raising flour
- 1 milk
- 8 icing sugar
- 1
- 2
- 1
- 8
- 2
Instructions:
1. First prepare the cake tin by greasing it lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly.
2. The paper should come up 1 inch (2. 5 cm) above the edge.
3. Preheat oven to 325*F.
4. To make the cake, take a large mixing bowl and cream the butter and sugar together until light and fluffy.
5. Next break the eggs into a jug and beat them with a fork until fluffy, then gradually beat them into the mixture, a little at a time, until all the egg is incorporated.
6. Next fold in the ginger syrup and molasses; the best way to add the molasses is to lightly grease a tablespoon, then take a tablespoon of molasses and just push it off the spoon with a rubber spatula into the mixture.
7. Sift the flour and ground ginger on to a plate, then gradually fold these in, about a tablespoon at a time.
8. Next fold in the almonds, followed by the milk, and lastly the grated root ginger and pieces of stem ginger.
9. Spread the cake mixture evenly in the cake tin, then bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
10. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and make sure it is absolutely cold before you attempt to ice it.
11. For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make the consistency of thick cream – you might not need all the lemon juice.
12. Spread the icing over the top of the cake, and don't worry if it dribbles down the sides in places, as this looks quite attractive.
13. Cut the remaining ginger into 15 chunks and place these in lines across the cake so that when you cut it you will have 15 squares, each with a piece of ginger in the centre.
14. It's absolute heaven.
15. If you'd like one or two of these cakes tucked away for a rainy day, they freeze beautifully – simply defrost and put the icing on half an hour before serving.
Title: Creamy Pineapple Parfaits
Ingredients:
- 8 pineapple in juice
- 2 sugar
- 1 rum
- 10 light cream cheese
- 1 vanilla extract
- 1/2 mint sprig
- 6
Instructions:
1. Bring reserved pineapple juice and 1 Tbs sugar to a boil in small saucepan stirring constantly. Remove from heat, and stir in rum, if desired. Set aside.
2. Puree cream cheese, yogurt, vanilla extract, and remaining 1Tbs sugar in food processor until smooth.
3. Place 4 angel food cake pieces at bottom of each of 4 wine glasses. Drizzle 2 Tbs pineapple juice mixture over cake.
4. Spoon 2 Tbs chopped pineapple over top. Spoon 2 Tbs cream cheese mixture over pineapple. Repeat layering 2 more times, ending with cream cheese mixture. garnish with sprig of mint, if desired.
Title: Small Flourless Rum Chocolate Cake
Ingredients:
- 6 dark chocolate
- 1/2 butter
- 1/2 demerara sugar
- 5 eggs
- 1 vanilla extract
- 1/2 cocoa powder
- 1/3 rum
- 4 dark chocolate
- 3 butter
- 1 rum
- 1/2 vanilla extract
Instructions:
1. Melt together chocolate and butter over low heat, stirring until smooth. Remove from heat and transfer to a mixing bowl.
2. Add sugar, mix for 1 -2 minutes until melted.
3. Beat in the eggs one at a time, mixing until smooth between each addition.
4. Stir in the vanilla extract, cocoa powder, and rum until well mixed.
5. Pour batter into the greased 8-inch baking pan and bake for 25-30 minutes at 190°C, or until a toothpick inserted into the center comes out relatively clean with a few crumbs. Do not over-bake or the cake will become dry. Allow cake to cool in pan for 5 minutes before inverting onto a serving plate.
6. Meanwhile, prepare the glaze: in a small saucepan, melt together chocolate and butter, mixing until smooth.
7. Stir in the rum and vanilla extract.
8. Spread evenly over cooled cake.
Title: Raspberry, Blueberry, Blackberry, or Strawberry Filling
Ingredients:
- 1 1/2 blackberries
- 2 strawberries
- 2/3 fresh lemon juice
- 2 sugar
- 1 quick-cooking tapioca
- unsalted butter
Instructions:
1. In a small bowl, mash 1 cup berries with lemon juice and 1/3 cup sugar; stir in tapioca and let sit 15 minutes.
2. In a heavy saucepan, melt butter over medium heat.
3. Add berry mixture and remaining 1/3 cup sugar and cook, stirring often, until hot, about 3 minutes.
4. Add remaining berries and bring to a boil, stirring often, cook 3 minutes.
5. Lower heat, cover, and simmer, stirring often, until tapioca is tender, about 15 minutes; let cool.
Title: Knife and Fork's Pear and Chocolate Dessert
Ingredients:
- 2 sugar
- 8 vanilla extract
- 1 heavy whipping cream
- 1/3
- 1
- 2
Instructions:
1. Drain pears, reserving syrup.
2. Melt chocolates with 4 tablespoons pear syrup.
3. Let chocolate syrup cool.
4. Whip cream with sugar and vanilla extract until stiff peaks form.
5. Put pears in a large serving dish or individual dishes.
6. Cover with whipped cream.
7. Spoon chocolate over whipped cream.
8. Chill until serving time.
Title: Fruit Crumble
Ingredients:
- 2 apples
- 1 1/2 blueberries
- 1 oatmeal
- 1/4 flour
- 4 sugar
- margarine
Instructions:
1. put fruit on bottom of pan.
2. mix all dry ingredients with the 4 tbsp melted margarine.
3. pour dry mixture over fruit. Bake at 375 for 25-30 minutes until golden brown and bubbly.
Title: Hummingbird Cake
Ingredients:
- 3 all-purpose flour
- 1 baking soda
- 1 salt
- 2 sugar
- 1 ground cinnamon
- 3 eggs
- 1 vanilla extract
- 1 1/2 crushed pineapple
- 1 pecans
- 1 bananas
- 2 pecans
- 1/2 cream cheese
- 1 butter
- 1/2 margarine
- 1 powdered sugar
- 1 vanilla extract
Instructions:
1. Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.
2. (Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
3. Pour batter into 3 greased and floured 9" round cakepans.
4. Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.
5. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
6. Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
7. Store in refridgerator.
8. Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth.
9. Gradually add powdered sugar, beating at low speed until light and fluffy.
10. Stir in vanilla.
11. Yield: 3 cups.