lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Ambrosia Parfait
Ingredients:
- 1 pineapple chunks
- 2 mandarin oranges
- 2 apples
- 2 pears
- 1 1/2 red grapes
- 1 blueberries
- 2 marshmallow cream
- 1 sweetened coconut
- 1
Instructions:
1. In a large bowl, toss the pineapple chunks, mandarin oranges, apple and pear chunks, grapes and blueberries together.
2. In a separate bowl, whisk the whipped cream into the marshmallow cream.
3. Spoon 2 tablespoons of fruit into the bottom of 10 parfait glasses.
4. Add the whipped marshmallow mixture and sprinkle with coconut.
5. Keep repeating layers until the glass is full.
Title: Bourbon Glazed Peaches With Yogurt
Ingredients:
- 1 vanilla bean
- 5 1/2 dark brown sugar
- 1/8 fine sea salt
- 3 Bourbon
- 1/2 vanilla extract
- 4
Instructions:
1. Scrape seeds from vanilla bean into a medium bowl.
2. Combine seeds, bean, yogurt,1 1/2 tablespoons sugar, and a dash of salt. Let stand for 1 hour, and discard bean.
3. Preheat oven to 350 degrees.
4. Combine remaining sugar, remaining dash of salt, bourbon, and vanilla extract in a large bowl, stirring with a whisk.
5. Add peaches, and toss gently.
6. Arrange peaches, cut side down, on a parchment-lined baking sheet, and reserve sugar mixture.
7. Bake peaches at 350 degrees for 10 minutes.
8. Turn peachhalves over, and drizzle cavities with reserved sugar mixture.
9. Bake an additional 10 minutes or until just tender.
10. Serve with yogurt, and juices.
Title: Kuchen cupcakes
Ingredients:
- 2 heavy sweet cream
- 1 milk
- 2 eggs
- 1/2 sugar
- 2 cornstarch
- 1 vanilla
- 3 cinnamon
- sugar
Instructions:
1. Mix well and cook in microwave, or stovetop, until it bubbles and is thickened,stirring occasionally.
2. cool.
3. On a lightly floured surface, roll each biscuit into a 3" circle.
4. Lay in a greased muffin tin.
5. Fill almost to top with custard.
6. Sprinkle with cinnamon/sugar.
7. Bake at 350 degrees for 15 minutes.
8. Let stand for 5-10 minutes before removing from pan.
9. cool.
10. Enjoy!
11. Makes about 30 kuchen.
12. These are a favorite of my family, and I have shared the recipe with many others!
Title: Malay Cake
Ingredients:
- 4 eggs
- 1/2 granulated sugar
- 1/2 1% low-fat milk
- 2 cake flour
- 1/2 baking soda
- 1/8 salt
- 2 unsalted butter
- 3
Instructions:
1. In a bowl, beat together the egg and sugar until thick and a pale yellow; Stir in the milk.
2. Sift the cake flour, baking soda and salt together and fold into the egg mixture.
3. Combine the melted butter and the oil; Gently stir into the egg mixture.
4. Pour into a greased 8" cake pan and steam for 20 minutes.
5. Remove the cake from the tin; Cut into 8 wedges and serve hot or cold.
Title: The Best (And Easiest) Fruit Dip!
Ingredients:
- 16 sour cream
- 20 maraschino cherries
- 1/4 Splenda sugar substitute
- sugar
Instructions:
1. Drain cherry juice into a bowl.
2. Add the sour cream and Splenda/sugar to the cherry juice.
3. Whisk together.
4. Serve as a fruit dip or as a dressing for fruit salad.
Title: Copycat Hostess Twinkies
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1 baking powder
- 1/2 salt
- 1/2 cold water
- 3/4 vanilla
- 2 cream of tartar
- 7 flour
- 7 sugar
- 1/2 milk
- 6 vanilla
- 1 1/2
- 1
- 2
Instructions:
1. Preheat the oven to 350 degrees F.
2. To make the Cakes - In a large bowl, mix the first 4 ingredients. Make a well and add the next 4 ingredients. Beat until smooth with a spoon and set aside. Beat the egg whites with the cream of tartar until stiff peaks form. Pour over egg yolk batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake 45-50 minutes. Cool in pan. Invert in pan with cups under each corner. Cool completely and run a knife around the edge. Remove and cut in half.
3. To make the Filling - Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2 layers. Cut to size (3x1 inch) and wrap separately.
Title: Dark Chocolate Almond Cake with Chocolate Almond Cream Cheese Fr
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 Philadelphia Cream Cheese
- 3 margarine
- 1 confectioners' sugar
- 1
- 1/2
- 1
- 4
Instructions:
1. Oven@ 350 degrees.
2. Combine the cake ingredients and mix with a whisk.
3. Pour into 2 round 8 or 9-inch cake pans which have been lined with greased aluminum foil or parchment paper.
4. Bake for 28-30 minutes or until toothpick comes out clean when inserted.
5. Let cool in pans for 10 minutes before turning out.
6. Meanwhile combine the frosting ingredients and beat until fluffy with a hand-mixer.
7. When cake layers are completely cool, frost the top part of the bottom layer.
8. Place second layer over the frosted layer.
9. Finish by frosting top layer and sides of cake.
Title: Brownie Oat Cookies
Ingredients:
- 2/3 all-purpose flour
- 2/3 white sugar
- 1 quick-cooking oats
- 1/3 baking powder
- 1 salt
- 1/4 light corn syrup
- 2 vanilla extract
- 1/3
- 1
Instructions:
1. Spray cookie sheet with non-stick spray. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl, mix the flour, sugar, oats, cocoa powder, baking powder, and salt. Mix in the egg whites, syrup, and vanilla. Drop by spoonfuls on the prepared cookie sheet.
3. Bake 10 minutes in the preheated oven.
Title: Taffy Apple Salad
Ingredients:
- 1/2 sugar
- 1 cornstarch
- 2 lemon juice
- 1 egg
- 1 pineapple chunks
- 1 Cool Whip
- 3 granny smith apples
- 2 miniature marshmallows
- 1 1/2 salted peanuts
Instructions:
1. In heavy-bottomed saucepan mix sugar, cornstarch, lemon juice, egg and juice from pineapple.
2. Cook over low heat, stirring constantly, until mixture thickens, about 5 minutes.
3. Cool.
4. Stir in Cool Whip.
5. In large bowl, mix apples, pineapple chunks, marshmallows and peanuts.
6. Toss with dressing.
7. Refrigerate 2-3 hours before serving.
Title: Chocolate Blizzard Cake
Ingredients:
- 4 bittersweet chocolate chips
- 1/4 hot water
- 1 1/4 instant espresso powder
- 2 canola oil
- 1 1/2 flour
- 1 baking powder
- 1/4 salt
- 1/8 baking soda
- 1 heavy cream
- 1 1/2 vanilla
- 3 eggs
- 1 bittersweet chocolate
- 2 unsalted butter
- 1 1/2 confectioners' sugar
- 1 1/2 boiling water
- 1 light corn syrup
- 1 vanilla extract
- 3
- 2
- 3/4
Instructions:
1. Position rack in oven to lowest position and preheat to 350.
2. Butter a 9 inch spring form pan and line 8 inch parchment and butter the parchment.
3. Place the broken chocolate hot water and espresso powder in a 1 qt heatproof glass bowl and melt in microwave on medium power., stir occasionally until chocolate is smooth. When chocolate is melted gradually pour in the canola oil and blend with small whisk until incorporated. Set aside to cool.
4. Whisk together the flour ,baking powder salt and baking soda in medium bowl with whisk.Set aside.
5. In chilled bowl, with chilled whip attachment, whip 3/4 c of the cream on medium speed until soft peaks. Add vanilla and slowly add the remaining cream and beat until firm peaks., but is still creamy. Do not over beat of it will be lumpy.
6. Place eggs in a large bowl and beat with electric mixer on medium speed for 1 minute.Add superfine sugar taking about 30 seconds to blend.beat for 1 minute longer.
7. Reduce mixer to medium low and pour in melted chocolate. Mix for 2 minutes.scrape down sides if necessary. Chocolate mixture is ready when it thickens slightly.
8. Reduce mixer to low and add flour , dividing the flour in 3 parts and the whipped cream in 2 parts.starting and ending with flour.scrape side of bowl as needed but don't overmix. Remove bowl from mixer and gently fold in 1/2 cup snocaps candy.
9. Empty batter into a buttered pan .sprinkle 1/4 c snow-caps over the top, but don't press down. Bake 42-45 mins baking quickly in the last 2-3 minutes. A few particles of cake should cling to the toothpick when inserting in the center.
10. Remove cake from oven and place pan on cooling rack. Let stand 20 minutes. Remove the rim of the pan and let stand 10 more minutes. Then using the cooling rack invert the cake on cooling rack. Remove the metal disk and parchment paper.
11. Place an 8 inch cardboard round on top of cake using a plate turn the cake topside and place on a sheet pan. Lined with wax paper.
12. Make the glaze:
13. Place chocolates and butter in a 1 at glass bowl and melt in microwave.
14. Using whisk add sugar and hot water, stirring until smooth.
15. Blend in corn syrup and then the vanilla. At this point the glaze should be glossy and pourable. If it's too thick add some water.
16. Glaze sides of cake first, using a spoon to drizzle around the cake.
17. Glaze entire top of cake and smooth with spoon.
18. Sprinkle remaining snow caps over the top of the cake.
19. Decorate the sides with snow caps as well in any pattern you choose.
20. Serve with whipped cream.
Title: Popping Candy Biscuit Bites
Ingredients:
- 100 chocolate
- 350 chocolate
- 300 butter
- 225 sultanas
- 150 cherries
- 100 marshmallows
- 100
- 50
Instructions:
1. Break the popping candy bars into small pieces and chill in the fridge. Line a 23cm square tin with baking paper.
2. Put the digestive and ginger nut biscuits in a large freezer bag, then bash them with a rolling pin until broken - you want a mix of small biscuit pieces and crumbs.
3. Break the milk and dark chocolate into squares and put in a large heatproof bowl with the butter and golden syrup. Place the bowl over a pan of simmering water, making sure the base of the bowl doesn't touch the water, leave until melted.
4. Remove the bowl from the pan. Stir in the biscuits, sultanas, cherries and marshmallows. Spread half the mixture in the lined tin.
5. Place the popping candy pieces on top, distributing them evenly. Cover with the rest of the biscuit mixture and level the top.
6. Chill in the fridge for at least 2 hours, then cut into small squares, to serve.
Title: Baked Maple Bananas
Ingredients:
- 2 butter
- 3 margarine
- 4 maple syrup
- 1 bananas
- lemon juice
Instructions:
1. In medium baking dish cook butter on high 30 seconds or until melted.
2. Stir in maple syrup.
3. Place bananas in dish, coat well with butter mixture using spoon.
4. Cook on high 1 minute.
5. Turn bananas, cook on high 1 1/2 minutes.
6. Sprinkle with lemon juice and serve warm.
Title: Yule Log
Ingredients:
- 1/2 plain flour
- 2 cocoa powder
- 3 eggs
- 1/3 caster sugar
- 50 butter
- 1 caster sugar
- 125 white chocolate
- 1/2 hazelnuts
- 50 dark chocolate
- 125 icing sugar
- 1/2
Instructions:
1. Brush a 30x35cm Swiss roll tin with oil or melted butter and line the base and sides with baking paper.
2. Preheat the oven to 180C,.
3. Sift the flour and cocoa powder together twice.
4. Using electric beaters, beat the eggs and sugar for 5 minutes, or until light and fluffy and increased in volume.
5. Sift the flour mixture over the eggs and pour the butter around the edge of the bowl. Using a large metal spoon, gently fold the mixture together to incorporate the flour and butter. Take care not to over mix and lose too much volume.
6. Spread the mixture into th eprepared tin and bake for about 12 minutes, or until the sponge springs back to the light touch.
7. Sprinkle the extra caster sugar over a clean tea towel.
8. Turn the sponge out onto the tea towel, close to one end, leaving th epaper on the cake. Roll up the sponge and tea towel together and leave to cool completely.
9. To make the filling, put the white chocolate in a small heatproof bowl. Bring a small pan of water to the boil, then remove from the heat. Add the cream to the chocolate and stand the bowl over the pan of water, making sure the the base of the bowl does not touch the water, until the chocolate is soft. Stir until smooth.
10. Repeat with the dark chocolate and the cream for the topping.
11. Leave the white chocolate mixture until it has cooled to room temperature and is the consistency of cream.
12. Leave the dark chocolate mixture until it cools to a spreadable consistency.
13. Using electric beaters, beat the white chocolate mixture until soft peaks form- do not overbeat.
14. unroll the sponge, remove the tea towel and paper and spread with the filling, finishing 2cm from the end. Sprinkle with the hazelnuts. Re-roll the sponge, and trim the ends. Cut one end off on the diagonal and place it alongside the log to create a branch.
15. Place the roll onyo a serving platter, and spread the dark chocolate topping all over it.
16. Run the tines of a fork along the length of the roll, to give a 'bark" effect.
17. Just before serving, dust generously with icing sugar. Decorate with fresh green leaves.
Title: Hershey's Best Brownies (9-Inch Square)
Ingredients:
- 1/2 butter
- 1 margarine
- 1 sugar
- 2 vanilla extract
- 1/2 eggs
- 1/3 all-purpose flour
- 1/4 baking powder
- 1/4 salt
- 1/2
Instructions:
1. Heat oven to 350°F Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon.
3. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
4. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies.
5. Cut into squares. About 16 brownies.
Title: Neece's Low Carb, Healthy & Delicious Crumble
Ingredients:
- 1 blueberries
- 1 blackberry
- 2 apples
- 2 eggs
- 1 apple pie spice
- 1 sugar substitute
- 1/2 coconut
- 1 oats
- 1 salt
- 1/2 apple pie spice
- 1/4 flax seed meal
- 1/4 canola oil
- 1/4 milk
- 1/4
- 1/2
- 1/4
Instructions:
1. In a big bowl, whip eggs.
2. Add berries, pureed apples, Splenda, spice and coconut.
3. Mix well.
4. In a separate bowl, mix together dry ingredients- oatmeal, ground almonds, salt, spice, flaxseed meal, whey protein powder, oat bran and wheat bran.
5. In a measuring cup, whip together oil and milk until cloudy.
6. Pour oil and milk mix over dry ingredients and mix well.
7. Preheat oven to 350 degrees.
8. In a large baking dish (I recommend a 9x13 inch deep dish) pour in the fruit mixture.
9. With a fork, spread the crumble mix gently over the fruit.
10. Bake for 30 to 35 minutes or until the crumble is golden brown.
Title: Molten Chocolate Dessert
Ingredients:
- 5 unsalted butter
- 10 eggs
- 3 confectioners' sugar
- 3 flour
- 1 1/2 hot water
- 1/2 light corn syrup
- 4 1/2 vanilla
- 2
- 1/3
- 1/4
- 3/4
Instructions:
1. For the Sauce: Melt the chocolate in a double boiler.
2. Add remaining ingredients and whisk until smooth.
3. You can make the sauce up to two days ahead of time and just cover it and chill until ready to use.
4. Otherwise, just set aside.
5. For the cakes: Preheat oven to 450.
6. Butter 6 small souffle cups (3/4 c/ size).
7. Stir the two chocolates and the butter over low heat until melted.
8. Cool slightly.
9. Whisk eggs and extra yolks in a bowl.
10. Whisk in confect.
11. sugar (I usually sift first),the melted chocolate and flour.
12. Pour batter into souffle dishes.
13. Bake until sides are set but center is still soft and gooey- about 11 minutes.
14. Do not overbake!
15. Run a small knife around edges to loosen and immediately turn out onto individual dessert plates.
16. Spoon some of the warm sauce around the cake and add a dollop of vanilla ice cream.
Title: Maria Puck's Linzer Cookies
Ingredients:
- 1/2 hazelnuts
- 1 cake flour
- 1 granulated sugar
- 1/2 all-purpose flour
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 nutmeg
- 1/4 kosher salt
- 1 unsalted butter
- 1 egg
- 1 lemon
- 3/4 confectioners' sugar
- 1
Instructions:
1. Toasting the hazelnuts: Spread the hazelnuts on a baking sheet and toast in the oven until deep golden, 10 to 15 minutes. Empty into a folded kitchen towel, rub to remove the skins, and discard the skins. Leave to cool to room temperature, then empty into a food processor.
2. Making the dough: Add the cake flour, sugar, all-purpose flour, cinnamon, ginger, nutmeg, salt, butter, egg, and lemon zest. Pulse on and off several time; then, process until the nuts are ground and a soft dough has formed, stopping once or twice as necessary to scrape down the bowl with a rubber spatula.
3. Chilling the dough: Lightly dust a work surface with flour. Turn out the dough onto the surface. Separate into 2 equal pieces, dusting lightly with flour. Wrap each piece in plastic wrap, flattening and shaping it into a rectangle. Chill in the refrigerator for at least 2 hours.
4. Rolling out the dough: Preheat the oven to 350°F. Meanwhile, line large rimmed baking sheets with silicon sheets or parchment paper. On another silicon sheet or a lightly flour-dusted work surface, roll out 1 piece of dough to a thickness of about 1/8 inch. Roll out the second piece the same way.
5. Cutting the cookies: With a 2 1/2- to 3-inch cutter, preferably star-shaped, cut out cookies from one piece of dough close to each other. Pull away dough around the shapes. With a thin spatula, transfer the cookies to a baking sheet. Repeat rolling and cutting the second piece. Use a 3/4- to 1-inch-diameter cutter to cut out the centers of half of the cookies.
6. Baking the cookies: Bake the cookies until deep golden brown, 15 to 20 minutes. Cool the fragile cookies completely on the baking sheets.
7. Filling & finishing the cookies: Transfer the whole cookies to a work surface. Spread each with jam. Sift powdered sugar over the cookies with cutout centers. Gently press powdered sugar cookies on top of the jam on the whole cookies. Store between sheets of waxed paper in airtight tins.
Title: Banana Almond Cake With Marscapone Frosting
Ingredients:
- 2 butter
- 2 milk
- 3 brown sugar
- 3/4 egg
- 1 flour
- 1 baking powder
- 1/2 mascarpone cheese
- 3 honey
- 1
- 2
- 1/4
Instructions:
1. Preheat oven to 170C (340F). Grease a cake tin.
2. Beat the butter with the brown sugar until smooth and creamy. Add the egg and continue to beat until smooth. Then beat through the mashed up banana; don't worry if there are some banana chunks in there.
3. Combine the wholemeal flour, ground almonds & baking powder. Fold through the banana mixture until smooth. Then fold through the milk until all smooth.
4. Spoon mixture into a greased cake tin and bake at 170C (340F) for around 40-45 minutes. Check it at the 30 minute mark cause you don't want to over cook this. The top should be nice and golden.
5. For the frosting, simply whisk together all ingredients until nice and smooth. Add a bit more ground almonds to thicken it up if you like. Spread over cooled cake.
Title: Winnie's Applesauce Cake
Ingredients:
- 3 eggs
- 1 1/4 sugar
- 1 applesauce
- 1/2 canola oil
- 1/4 water
- 1 3/4 all-purpose flour
- 2 cinnamon
- 1 nutmeg
- 1 salt
- 3/4 baking soda
- 1/4 allspice
- 1/8 ground cloves
- 8 cream cheese
- 8 butter
- 3 confectioners' sugar
Instructions:
1. Preheat oven to 350°F.
2. Beat eggs until frothy,; add sugar gradually and beat until thick and lemon color.
3. Stir in applesauce, oil and water; blend well.
4. Sift flour with all dry spices, baking soda and salt.
5. Gradually add to applesauce mixture, blending well.
6. Pour into 2 well greased & floured 9 inch round baking pans.
7. Bake fro 30-35 minutes or until cake tester comes out clean.
8. Cool in pans for 10 minutes before removing from pans. Finish cooling on wire racks.
9. Once cooled, frost with desired frosting.
10. FROSTING: Cream cheese and butter must be at room temperature, combine, then add confectioners sugar and blend until smooth. Frost cake as desired.
Title: Lemon Cup Cakes With Lemon Butter Cream
Ingredients:
- 1/4 butter
- 1/2 sugar
- 4 cake flour
- 1 baking powder
- 2 milk
- 1/4 lemon zest
- 1 sugar
- 1/2 lemon
- 1 butter
- 3
- 2
- 1
Instructions:
1. Cream butter and sugar; cream until light.
2. Add egg yolks; cream well.
3. Add flour, that has been sifted with baking powder, alternately with the milk.
4. Add lemon rind.
5. Turn into deep cupcake pans that have been well greased.
6. Bake in a quick oven (that's code for 425 degrees Fahrenheit) until done, 15 minutes should do.
7. Meanwhile, while baking, get double boiler out and combine lemon butter cream ingredients; sugar, dash salt, juice and rind of 1 lemon, 3 egg yolks and 2 tablespoons butter over hot water, until sugar is dissolved and mixture is slightly thickened; cool. This mixture can be spread between layers of cakes and is especially good on cupcakes on previous page when mixed with whipped cream which is the 1 cup whipping cream beaten, I think you could use Cool Whip here.
Title: Sweet Haloumi With Strawberries and Cinnamon Sauce
Ingredients:
- 200 halloumi cheese
- 200 fresh strawberries
- 4 butter
- 1/4 cinnamon
- 2 honey
Instructions:
1. Fry the haloumi in butter until golden brown.
2. Take off heat, add cinnamon and honey to butter and stir.
3. Serve with fanned or sliced strawberries.
Title: Peach Cobbler
Ingredients:
- 1/2 brown sugar
- 1/2 water
- 1 cornstarch
- 3/4 ground cinnamon
- 3 1/2 margarine
- 2 1/2 lemon juice
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 baking powder
- 1 1/4 salt
- 1/4 sugar
- 1/2 milk
- 2/3 margarine
- 3
Instructions:
1. Combine first 4 ingredients in a large saucepan, stirring well. Add peaches, stirring well. Cook over medium heat, stirring constantly, 6 to 8 minutes or until mixture is thickened and bubbly.
2. Add 2 1/2 tsp margarine, lemon juice and vanilla extract; stir until margarine melts. Transfer to an 11x7x1 1/2-inch baking dish coated with cooking spray. Set aside.
3. Combine flour and next 3 ingredients in a bowl; stir well. Add milk and 3 Tbsp margarine; beat at medium speed with an electric mixer until smooth. Pour over peach mixture.
4. Bake @ 350 degrees for 45 minutes or until lightly browned. Let stand 5 minutes. Spoon into individual serving bowls. Serve immediately.
Title: Blueberry Gingerbread Cake
Ingredients:
- 1/2 white sugar
- 1 molasses
- 3 egg
- 1 all-purpose flour
- 2 ground cinnamon
- 1 ground ginger
- 1 ground nutmeg
- 1/2 baking soda
- 1 salt
- 1/2 fresh blueberries
- 1 buttermilk
- 1 raw sugar
- 1
Instructions:
1. Preheat the oven to 350. Grease a 11x7 inch baking dish.
2. In a large bowl, mix together the oil, sugar and molasses until well blended. Beat in the egg.
3. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat.
4. Stir the dry mixture into the wet mixture alternating with the buttermilk, mixing after each addition. Carefully stir in blueberries.
5. Pour the batter into the prepared pan, and sprinkle optional sugar over the top.
6. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
Title: Blueberry Sour Cream Pie (Easy)
Ingredients:
- 1 sugar
- 1/2 salt
- 1/4 flour
- 2 eggs
- 2 sour cream
- 3/4 graham cracker pie crust
- 1
Instructions:
1. In a mixing bowl, combine first 6 ingredients.
2. Mix well.
3. Pour into unbaked pie shell.
4. Bake in 350° oven for 30 minutes or until center is set.
5. Top hot pie with blueberry pie filling.
6. Chill for several hours.
7. When ready to serve top with whipped cream or cool whip.