lumicero/recipes-ing2inst huggingface dataset:
Title: Sugar-Free Marshmallows & Marshmallow Creme
Ingredients:
- 3 unflavored gelatin
- 5 Splenda sugar substitute
- 3 vanilla extract
- 2 water
- 1/4 boiling water
- 3/4
- 1/2
Instructions:
1. Sprinkle gelatin over cold water in a mixing bowl.
2. Set aside for 5 minutes to soften.
3. Add to boiling water in saucepan; cook and stir until gelatin is dissolved.
4. Remove from heat.
5. Cool to consistency of thick syrup.
6. Stir in Splenda® and vanilla (and marshmallow flavored oil if using.).
7. Beat egg whites till soft peaks begin to form.
8. Very slowly, trickle a small stream of gelatin mixture into egg white, beating until all gelatin is mixed in.
9. Continue beating until light and fluffy (but not until they're dry.) If you're making marshmallow crème, pour into a jar (jelly jar, peanut butter jar, etc.) and refrigerate.
10. If making marshmallows, continue-- For Mini marshmallows-- Pour into greased and floured pan, cool to set, and cut into size desired.
11. For larger marshmallows, or marshmallow"eggs"-- Fill large square pan with a mixture of 2 parts vanilla protein powder to 1 part dried milk powder (the new Keto milk powder works well here.) The pan should be about two inches filled.
12. Take a dry raw egg and make indentations in the powdery bottom with the fuller base of the egg for making marshmallows, or with the oval side of the egg for making marshmallow"eggs" Then pour the marshmallow creme filling into the little"moulds", sprinkle a dusting of the powder mixture over tops of marshmallows, and allow to set If you make the"eggs" and want to cover them with chocolate, melt the dark chocolate low-carb bars in the microwave till very soft and almost liquid (you can use the Carbolite, the DeLite bars, etc.) Dip each formed marshmallow egg into the chocolate quickly to coat and place flat side down onto waxed paper to set.
13. The mini ones are perfect to sprinkle over puddings or berries and divine over pumpkin pie or mock sweet potato casserole!
14. Or use the marshmallow crème wherever your creative mind takes you!
15. 5 carbs in entire recipe for marshmallow crème.
16. Adjust as needed when making formed"eggs", etc.
Title: Quick Apple Turnovers
Ingredients:
- 1 cooking apples
- 3 light brown sugar
- 4 ground nutmeg
- 1/4 ground cinnamon
- 1 butter
- 1 powdered sugar
- 1/2 vanilla
- 1/2 water
Instructions:
1. Preheat oven to 350°F.
2. Mix together apple slices, brown sugar, nutmeg, cinnamon and melted butter.
3. Separate biscuits and roll out individually into circles.
4. Fill center of biscuits with apple mixture and fold dough over into half moon shape.
5. Crimp edges with fork.
6. Bake on ungreased cookie sheet until golden brown, about 15 minutes, serve warm.
7. Combine powdered sugar, vanilla, and enough water to make a glaze (start small).
8. Drizzle over turnovers.
Title: Fleischmann's Kifle
Ingredients:
- 1/2 sour cream
- 1 water
- 1 3/4 all-purpose flour
- 1 butter
- 1/2 margarine
- 2 sugar
- 2 vanilla extract
- 1/4 walnuts
- 1 dates
- 3/4
Instructions:
1. Mix sour cream and water; heat until warm (105 to 115F).
2. Stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside.
3. In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture.
4. Stir in egg yolks and enough remaining flour to make soft dough.
5. Divide dough into 3 equal pieces.
6. Wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days.
7. Lightly dust work surface with sugar.
8. Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges.
9. Spread each wedge with about 1 tablespoon filling.
10. Roll up from wide ends to make crescents.
11. Place, with points down, on greased baking sheets.
12. Bake at 375F for 20 minutes or until golden brown.
13. Remove from baking sheets; cool on wire racks.
14. Makes 24 to 30 cookies.
15. Filling----------.
16. In medium bowl, beat egg whites until soft peaks form.
17. Gradually add sugar and vanilla extract; continue beating until very stiff but not dry.
18. Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips.
Title: Chocolate Protein Brownies
Ingredients:
- 1 Splenda sugar substitute
- 1/2 margarine
- 6 eggs
- 2 baking soda
- 3/4 unsweetened applesauce
- 1/4 vanilla
- 6
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl combine soy flour, baking soda, splenda, Cocoa Powder and Chocolate chips. In a separate bowl combine margarine, applesauce, eggs, vanilla, vanilla sf syrup and nuts. Then add to flour mixture and blend well.
3. Spray an 8x8 glass baking dish with cooking spray. Spread batter into glass baking dish. Bake for 18 to 20 minutes
4. Cool completely and cut into 16 to 20 squares.
Title: Upside-Down Pear Gingerbread Cake
Ingredients:
- 3 pears
- 1/4 butter
- 3/4 light brown sugar
- 2 1/2 flour
- 1 1/2 baking soda
- 1 cinnamon
- 1 ginger powder
- 1/2 clove
- 1/4 salt
- 1 molasses
- 1 boiling water
- 1/2 butter
- 1/2 light brown sugar
- 1 egg
Instructions:
1. Melt butter in a skillet (the same sillet you will be making the cake in) over medium heat; reduce to low, then sprinkle brown sugar over the bottom of the skillet and cook WITHOUT stirring for 3 minutes (not all of the sugar will be melted).
2. Then arrange the pear slices decoratively over the sugar and cook without touching for 2 minutes; remove from heat.
3. To make the cake: set oven to 350 degrees, and set oven rack to middle position.
4. Mix together flour, baking soda, cinnamon, ginger, cloves and salt in a bowl.
5. Whisk together molasses and boiling water in a small bowll.
6. Beat together butter, brown sugar and egg in a large bowl with an electric mixer at medium speed until creamy (about 2 minutes).
7. Alternatley mix in flour mixture and molasses on low speed.
8. Pour the batter over the pear topping in the skillet, spreading evenly (be careful not to disturb pears).
9. Bake for about 40-50 minutes.
10. Cool cake in skillet on a rack for 5 minutes.
11. Run a thin knife around edge of skillet then invert a large plate with a "lip" over the skillet and press tightly together.
12. Invert cake onto plate.
13. Replace any pears that stick to skillet.
14. Serve warm or room temperature.
Title: Chocolate Blossoms
Ingredients:
- 1 sugar
- 2 eggs
- 1 vanilla
- 1/2 flour
- 2 flour
- 1 baking soda
- 1 1/2
- 2
- 1/2
- 8
Instructions:
1. Heat oven to 350 degrees.
2. Combine chocolate chips and baking chocolate in microwave safe bowl. Microwave 50 percent power for 2 minutes. Repeat until melted and smooth.
3. Cool slightly.
4. Combine sugar and crisco stick in large bowl.
5. Beat at medium speed until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla.
6. Reduce speed to low. Add chocolate slowly. Mix until well blended.
7. Stir in flour and baking soda with spoon until well blended.
8. Shape dough into 1 inch balls.
9. Bake for 8 minute Remove from oven place hershey kiss in middle of cookie until cracks. Remove from cookie sheet to cool.
Title: Fruit and Nut Bread Pudding
Ingredients:
- 16 sugar
- 2 eggs
- 4 half-and-half cream
- 3 cinnamon
- 2 salt
- 1/2 vanilla
- 2 pecans
- 1 golden raisin
- 2 butter
- 1
- 3/4
Instructions:
1. In a large bowl, combine the bread and sugar; set aside.
2. In another bowl, beat eggs, half and half cream, cinnamon, salt and vanilla until foamy.
3. Pour over bread mixture; mix well.
4. Cover and refrigerate for 2 hours.
5. Cut the apples from the pie filling in half; add apples and filling to bread mixture.
6. Stir in pecans, raisins and butter.
7. Set oven to 350 degrees.
8. Butter a 13 x 9-inch baking pan.
9. Pour into prepared baking dish.
10. Bake for 45-50 minutes, or until firm.
11. Cut into spuares and serve warm or cold.
Title: Dulcitas
Ingredients:
- 1 corn tortilla
- 1/3 sugar
- 2 cinnamon
- 1/2
- 4
Instructions:
1. soften corn tortillas in heated oil.
2. stack and cut into eighths.
3. mix sugar, cinnamon and cocoa in small paper sack.
4. cook small pieces of corn tortilla in heated oil until crisp but not brown.
5. drain and dump into sack and shake until coated.
Title: Crispy Peanut Butter Marshmallow Squares
Ingredients:
- 6 raisins
- 1 unsalted peanuts
- 1 unsalted sunflower seeds
- 1 butter
- 3/4 marshmallows
- 1/2 salt
- 10 vanilla extract
- 1
Instructions:
1. In large bowl stir together cereal, raisins, peanuts and sunflower seeds until combined; set aside. In heavy 5-quart pot, combine peanut butter and butter.
2. Place over low to medium-low heat and stir until melted and well blended. Add marshmallows and salt; stir until melted and well blended. Remove from heat and stir in vanilla. Immediately add cereal mixture and quickly stir until cereal is well coated.
3. Using lightly buttered spatula, quickly spread mixture evenly and firmly in greased 13x9"-inch baking pan. Let stand in pan on rack until completey cool. Cut into 2x2"-inch squares.
4. Make ahead: Cover pan with foil and store at room temperature for up to 3 days.
Title: Larry's Chocolate Zucchini Cake (Soy)
Ingredients:
- 1/2 butter
- 1 3/4 sugar
- 1/2 cinnamon
- 1/2 zucchini
- 2 salt
- 1/2 baking soda
- 1 eggs
- 2 vanilla
- 1 soymilk
- 1/2 lemon juice
- 1/2 flour
- 2 1/2 baking powder
- 4 clove
- 1
- 1/2
- 1
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Mix first 7 (butter through baking soda) ingredients together.
3. Add eggs, vanilla, soy milk, and lemon juice then mix.
4. Add flour, cocoa, baking powder, cloves and 1/4 cup of dark chocolate chips and mix.
5. Grease and flour a 9x13 pan.
6. Pour mix into pan.
7. Sprinkle remainder of dark chocolate chips and nuts on top before baking.
8. Bake for 40-50 minutes.
Title: R.s.c. Grilled Ginger Fruit
Ingredients:
- 2 mangoes
- 2 bananas
- 7 blueberries
- 5 3/4 sweet cherries
- 1/4 brandy
- 1/2 crystallized ginger
- 2 fresh lemon juice
- 1 cornstarch
- 2 sugar-free vanilla ice cream
- 1
- 6
Instructions:
1. Spray a 9-inch square foil baking pan with non-stick cooking spray; place mango and banana slices in pan.
2. Stir in blueberries and cherries.
3. In small bowl, combine Splenda, brandy, ginger, lemon juice, and cornstarch; stirring until cornstarch dissolves.
4. Pour brandy mixture over fruit.
5. Cover pan tightly with foil.
6. Place on grid and grill on covered grill, over low to medium heat, until juices simmer and fruit is tender 20-30 minutes.
7. Remove from heat, and stir in the liqueur.
8. Scoop ice cream into small bowls and top with fruit mixture.
Title: Marble Cake
Ingredients:
- 1 2/3 all-purpose flour
- 1 1/2 baking powder
- 3 eggs
- 1 1/2 sugar
- 1 1/3 butter
- 2 milk
- 2 cocoa powder
- 2/3
Instructions:
1. Preheat oven to 350°F
2. Grease and flour a 9 inch round cake tin.
3. Beat eggs and sugar together until double in volume.
4. Add the flour slowly,then the butter and baking powder last, mixing shortly.
5. Divide the batter into two.
6. Put the grated chocolate and the cocoa powder(mixed into a paste with the milk) in one half and mix well.
7. Alternately pour layers of both batters into the cake pan.
8. Twirl a long thin knife through the batter to give it the marbled effect. Bake for 50 minutes. Enjoy!
Title: Berry Empanadas - Empanadas De Bayas
Ingredients:
- 1 fresh blackberries
- 1 blackberries
- 1/4 apple
- 1/4 walnuts
- 2 sugar
- 1 flour
- 1 ground cinnamon
- 1 vanilla
- 3 salt
- 1 butter
- 1/2 cinnamon
- 2 sugar
Instructions:
1. Pre-heat oven to 400º.
2. Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well.
3. Gently fold in berries.
4. Roll out pastry and cut into twelve 4 1/2-inch rounds.
5. Place 2 tablespoons berry filling on half of round, leaving about 1/2 inch along edges.
6. Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork.
7. Repeat this procedure until all rounds are folded and sealed.
8. Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon.
9. Brush each empanada with melted butter and sprinkle with cinnamon-sugar.
10. Bake on greased cookie sheet 18-20 minutes or until golden brown.
Title: Chocolate Coconut Neapolitans
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 egg
- 1 vanilla
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1 flaked coconut
- 4 shortening
- 1/2
- 4 1/2
- 1/2
- 1 1/2
Instructions:
1. Line a 9x5x3 inch loaf pan with wax paper,set aside.
2. In a mixing bowl cream butter and sugar.
3. Beat in egg and vanilla.
4. Combine the flour,baking powder and salt,gradually add to creamed mixture and mix well.
5. Divide dough into thirds.
6. Add almond extract and red food coloring to one portion,spread evenly into prepared pan.
7. Add coconut to second portion,spread evenly over first layer.
8. Add chocolate syrup to third portion,spread evenly over second layer.
9. Cover with foil,freeze for 4 hours or overnight.
10. Unwrap loaf and cut in half lengthwise into 1/4 inch slices.
11. Place 2 inches apart onto ungreased baking sheet.
12. Bake at 350 for 12-14 minutes.
13. Remove to wire racks to cool.
14. In microwave melt chocolate chios and shortening,stir until blended and smooth.
15. Dip one end of each cookie into chocolate.
16. Place on wire racks until set.
Title: Anzac
Ingredients:
- 3 eggs
- 1/2 sugar
- 1 self-rising flour
- 1/2 sugar
- 1 coconut
- 1 rolled oats
- 125 butter
- 2 golden syrup
- 4 boiling water
- 2 bicarbonate of soda
- 2 water
- 1/4 plain flour
- 1/4 oats
- 1/4 sugar
- 1/4 coconut
- 2 butter
Instructions:
1. Whip your whites till there soft peaks and then gradually add sugar bit by bit.
2. When combined add yolks and mix until combined.
3. In a coffee grinder blitz oats,flout and sugar. Melt butter with golden syrup and 2 tablespoons of boiling water.
4. mean while add bicarb and remaing boiling water. When the butter mixture is melted add the bicarb mixture to it and stir.
5. Add dry ingredients (whilst mixing) and then wet.
6. Put into pregreased sponge tin
7. Topping:.
8. Blitz the first 3 ingridents in the coffee grinder. Add coconut and mix. Rub butter inches Place of top of batter.
9. Cook 180 25-30 mins, or till a skewer comes out clean. Serve with whipped cream and a drizzle of Golden Syrup or honey (We used honey through out the reciepe as we didn't have Golden Syrup).
Title: Ultimate Fudge Cake
Ingredients:
- 1 3/4 sugar
- 1 3/4 butter
- 6 eggs
- 2 confectioners' sugar
- 2 1/4 unbleached all-purpose flour
- 3/4 walnuts
- 2 confectioners' sugar
- 3/4 milk
- 1/4
- 4 -5
Instructions:
1. To start, preheat your oven to 350 degrees F.
2. Grease and flour a 12-cup bundt pan, and set aside.
3. In a large bowl, beat sugar and butter until very light and fluffy.
4. Add eggs to sugar mixture one at a time, and beat well after adding each egg.
5. Add your confec sugar a little at a time, blending well.
6. With your hands, stir in the flour, cocoa and walnuts.
7. Spoon your batter into the prepared bundt pan, and spread it evenly.
8. Bake in the lower third of your oven for 45 to 50 minutes until the top is set and the edges begin to pull away from the sides of the pan.
9. You CANNOT test this cake by sticking a toothpick in it.
10. This cake will be very fudgy.
11. Cool in pan set upright on a wire rack for 1 1/2 hours.
12. Then invert onto a serving plate, remove pan and cool cake an additional 2 hours.
13. Make your glaze by combining sugar and cocoa and adding just enough milk to make a drizzle consistency.
14. Drizzle glaze over cooled cake, and slice to serve.
Title: Wild Blueberry Cake
Ingredients:
- 1 unsalted butter
- 1 1/2 fine sugar
- 4 eggs
- 1 1/2 fresh lemon rind
- 1/2 lime rind
- 1/2 flour
- 3 baking powder
- 1 salt
- 1/2 lemon juice
- 1 lime juice
- 3 fresh blueberries
- 1/2 fine sugar
- 1/2
Instructions:
1. Cake.
2. Preheat oven to 350 degrees.
3. Grease a bundt pan, dust with flour, set aside.
4. Beat butter, 1 cup sugar in large bowl until fluffy.
5. Next beat in egg yolks, one at a time.
6. Mix in orange, lemon and lime rinds.
7. In fresh bowl beat eggs whites till soft peaks form.
8. Mix in remaining 1/2 cup of sugar until peaks become firm.
9. In a small bowl whisk flour, baking powder and salt.
10. Using a wooden spoon, mix flour mixture into butter mixture alternating with the orange juice.
11. Batter will be stiff.
12. Fold in egg whites and add 3 cups of blueberries.
13. Pour into prepared pan.
14. Bake in center of oven at 350 degrees for 45- 55 minutes.
15. Let cake cool on rack in pan for 20 minutes.
16. Glaze.
17. While waiting for cake to cool prepare glaze.
18. In a small pan bring sugar and juice to a boil for about 2 minutes, stir and let cool.
19. Remove cake from pan, place cake on rack and brush on glaze-- allow cake to cool before serving-- enjoy.
Title: Whiskey Bread and Butter Pudding
Ingredients:
- 8 butter
- 2 brown sugar
- 3 raisins
- 1/4 eggs
- 3 milk
- 1 1/2 mixed spice
- 1 eggs
- 1/2 fine sugar
- 3 butter
- 1/2
- 120
- 3
Instructions:
1. Grease 4 ovenproof serving bowls.
2. Cut crusts off the bread, spread the butter over the slices and cut each into 4 triangles.
3. Place four triangles into each serving bowl, sprinkle with some brown sugar and the raisins.
4. Place remaining triangles on top and sprinkle with the rest of the sugar. Whisk the eggs, add the warm milk and vanilla sugar, whisk again and pour the mixture over the bread.
5. Sprinkle with mixed spice.
6. Place bowls on a baking tray and bake for 15 - 20 minutes at 220°C (425°F) in preheated oven.
7. To make whisky sauce, beat eggs and sugar until light and fluffy.
8. While still beating add hot butter and whisky. Pour over pudding.
Title: Great Great Aunt Mertie's Crazy Cake
Ingredients:
- 3 flour
- 2 sugar
- 2/3 cocoa powder
- 1 salt
- 2 baking soda
- 2 water
- 2/3 vinegar
- 1
Instructions:
1. Set the oven to 350 degrees.
2. Grease and flour two nine-inch cake pans (or one 9x14 baking pan).
3. Sift dry ingredients into a large mixing bowl.
4. In a smaller bowl, combine wet ingredients.
5. Make a nest in the dry ingredients.
6. Pour the wet ingredients into the nest and stir until well mixed, but don't beat.
7. Pour batter into pan(s) and bake on center rack for 25-30 minutes for nine-inch pans or about 45 minutes for a rectangular pan.
Title: Substitute for 6 Oz. Semi-Sweet Chocolate Chips
Ingredients:
- 6 sugar
- 7 butter
- 3
Instructions:
1. If using butter soften or melt first.
2. Mix ingredients together and add to recipe.
Title: Kittencal's Strawberry Shortcake
Ingredients:
- 2 fresh strawberries
- 1/2 sugar
- 1 butter
- 1 sugar
- 4 eggs
- 1/4 milk
- 1 vanilla extract
- 2 all-purpose flour
- 2 baking powder
- 2
Instructions:
1. Wash and remove the stems from each berry then slice.
2. Place the sliced berries into a glass bowl, add in 3/4 - 1 cup cup sugar (the more sugar the better) toss with a spoon until well coated (the sugar will dissolve when chilled).
3. Cover and refrigerate for 2 hours or up to 6 hours.
4. Generously grease two 8-inch round cake pans.
5. In a large bowl using an electric mixer at medium speed cream together the butter and sugar until well blended (about 3 minutes).
6. Add in eggs and extracts beat on medium speed for 4-5 minutes or until no sugar granules remain in the mixture.
7. Add in milk; mix until combined.
8. In a small bowl mix the flour with baking powder and add to the creamed mixture; beat until combined.
9. Divide and spread the batter between the two prepared baking pans (batter will be thick!).
10. Set oven to 350°F (set oven rack to second-lowest position).
11. Bake for about 22 minutes or until cakes test done (do not overbake cakes).
12. Cool the cakes slightly in pan then invert each cake onto a plate to cool completely.
13. Place HALF of the strawberries with a little juice over the top of one cake, then dollop HALF of the whipped cream.
14. Top with the other cake, then strawberries and top with remaining whipped cream.
Title: Austrian Almond Torte (Malakoff-Torte)
Ingredients:
- 20 unsalted butter
- 6 sugar
- 1/2 heavy cream
- 1 1/4 rum
- 1 brandy
- 3 ladyfingers
- 40 milk
- 1 powdered sugar
- 1
Instructions:
1. Beat the butter, egg yolks, and sugar until light and fluffy.
2. Stir in the ground almonds, cream, and optional rum.
3. Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) springform pan with them.
4. (Note: Wrap the outside of the springform pan with aluminum foil and secure with a piece of string to prevent leakage.) Spread 1/3 of the almond mixture over the ladyfingers.
5. Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers.
6. Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight.
7. To serve, run a thin knife blade around the inside of the pan before releasing the spring.
8. Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream.
Title: Cameo Cake With White Chocolate Frosting
Ingredients:
- 1 1/2 unsalted butter
- 3/4 water
- 4 white chocolate
- 1 1/2 buttermilk
- 4 eggs
- 1 1/2 vanilla extract
- 3 1/2 all-purpose flour
- 1 pecans
- 2 1/4 sugar
- 1 1/2 baking soda
- 4 white chocolate
- 11 cream cheese
- 5 unsalted butter
- 1 1/2 powdered sugar
- 1 1/2 vanilla extract
Instructions:
1. Cake: Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. Melt butter in a medium saucepan. Add water. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add chocolate, stirring until it melts. Stir in buttermilk, eggs, and vanilla. Set aside. Combine 1/2 cup flour and pecans, stirring to coat. Set aside. Combine remaining 3 cups flour, sugar, and baking soda in a large bowl. Gradually stir in chocolate mixture. Fold in pecan mixture. (Batter will be thin.) Pour batter into prepared pans. Bake 20 to 25 minutes, or until cake tester inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Let cool completely on wire racks.
2. White Chocolate Frosting: Melt chocolate in top of a double boiler over low heat, stirring constantly. Remove from heat. Set aside to cool, about 10 minutes. Beat cream cheese and butter. Gradually add chocolate, mixing constantly, until blended. Slowly mix in powdered sugar until smooth. Add vanilla. Mix until blended.
3. Spread frosting on tops of two layers then stack layers on a serving plate. Use wooden picks to stabilize the two layers. Add third layer. Frost top and sides of cake. Refrigerate until ready to serve.
Title: Pumpkin Pistachio Cannoli
Ingredients:
- 4 mascarpone cheese
- 3/4 powdered sugar
- 3/4 canned pumpkin
- 1/2 ricotta cheese
- 1 pumpkin pie spice
- 1/2 pistachio nuts
- 1/2 pecans
- 12 powdered sugar
- granulated sugar
Instructions:
1. In a large bowl, stir together the marscapone cheese, powdered sugar, pumpkin, ricotta cheese, and pumpkin pie spice until smooth. Stir in 1/4 cup of the toasted nuts. Set aside.
2. In a chilled mixing bowl, beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours.
3. To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts.
4. Arrange on platter and sprinkle with sugar.
5. *If purchased cannoli shells are not available, brush one side of 16, 4-inch flour tortillas with cooking oil. Roll, forming a tube shape; secure with wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on baking sheet; brush outside with oil and bake in a 375*F oven for about 15 minutes or until golden brown. Place on wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).