lumicero/recipes-ing2inst huggingface dataset:
Title: White Lily Chocolate Dipped Peanut Butter Cookies
Ingredients:
- 3 1/4 all-purpose flour
- 1/4 baking soda
- 1/2 salt
- 1/4 creamy peanut butter
- 1 sugar
- 1/2 brown sugar
- 1/2 egg
- 1 vanilla
- 1 1/2 sour cream
- 3/4
- 1 1/2
Instructions:
1. Heat oven to 375. Coat baking sheet with no-stick cooking spray or parchment paper. Whisk together flour, baking soda, and salt in medium bowl. Combine butter flavored shortening, peanut butter, sugar, brown sugar, egg, and vanilla in large bowl; beat 2 minutes.
2. Stir sour cream into wet ingredients as well as half the dry ingredients. Stir in remaining dry ingredients. Roll into 2" balls with oiled hands; place on prepared baking sheet about 3" apart. Flatten in crisscross pattern with floured fork to about 1/2" thickness. Bake 9-11 minutes or until cookies begin to look dry on top. Cool 2 minutes. Remove to cooling racks. Cool completely.
3. Melt chocolate chips in microwave safe bowl in microwave. Add Crisco; stir until blended.
4. Dip half of each cookie in chocolate dip. Cool on waxed paper in refrigerator until set.
Title: Pineapple Carrot Cake
Ingredients:
- 2/3 sugar
- 1/4 baking soda
- 1/3 buttermilk
- 2 light corn syrup
- 1/2 vanilla
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 1/2 sugar
- 2 cinnamon
- 2 carrots
- 1 flaked coconut
- 1 eggs
- 3 buttermilk
- 3/4 vanilla
- 1/2 crushed pineapple
- 2
- 8 1/2
Instructions:
1. Buttermilk Glaze:
2. Combine in saucepan, except vanilla.
3. Bring to boil & boil gently 5 minutes. Remove from heat and add vanilla.
4. Cake:
5. Sift together first 5 ingredients.
6. Beat eggs, buttermilk, oil and vanilla.
7. Fold in remaining ingredients. Place in well-greased 9"x13" pan.
8. Bake @ 350* for 40-45 minutes.
9. As soon as you remove from oven, prick with fork and pour glaze over top (slowely). Cool in pan.
Title: Ruby Slipper Cake
Ingredients:
- 1 sour cream
- 1 water
- 1/4 eggs
- 2 raspberry gelatin powder
- 1
Instructions:
1. Combine cake mix, sour cream, water and eggs in large bowl.
2. Blend, then beat at medium speed 2 minutes until creamy.
3. Spoon 1/3 of batter into well-greased and floured 10-inch fluted tube pan.
4. Sprinkle with 1/2 the gelatin.
5. Repeat layers.
6. Spread remaining batter over gelatin to cover.
7. Bake at 350 degrees F for 45 to 50 minutes, until cake springs back when lightly pressed.
8. Cool in pan 5 minutes.
9. Remove from pan; cool on rack.
10. Sprinkle with confectioners' sugar, if desired.
Title: Peach Cobbler Jam
Ingredients:
- 5 fresh lemon juice
- 2 sugar
- 1 3/4 butter
- 3 1/2 cinnamon
- 1
Instructions:
1. Steps:.
2. In an eight-quart kettle or pot, combine the peaches, a dash of cinnamon and the lemon juice. In a small bowl, combine the pectin and one-fourth cup of the sugar and mix well. Stir into the peach mixture along with the butter. Over medium-high heat, bring the peach mixture to a boil, stirring constantly. Stir in the remaining sugar, bring to a boil and cook for one minute, stirring constantly. Remove from the heat and skim off any foam that rises to the surface. Spoon the jam immediately into hot, sterilized pint-size canning jars, leaving a one-fourth inch space at the top of each jar. Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings. Process in a bath of hot water for five minutes (water should cover the jars by about one inch), cool on a wire rack, then store in a cool, dark place. Makes about 3 pints.
Title: Papaya and Egg Yolk Pudding
Ingredients:
- 1 papaya
- 5 sugar
- 2 lemons
- 2 -3 water
- 1/4 whole cloves
- 4 cinnamon sticks
- 3
Instructions:
1. Add the papaya, lemon or lime juice and water to electric blender and blend on high for about 45 seconds. Scrape down the sides of the blender with a rubber spatula. Repeat the blending process until the mixture is a smooth puree.
2. Using the back of a spoon, rub the puree through a fine sieve into a 2 quart stainless steel pan.
3. Add the sugar, mixing well to ensure even distribution. Add the cloves and cinnamon stick. Bring to boil over high heat, stirring constantly.
4. Cook until a few drops of the mixture immediately form coarse threads when dropped from a spoon into cold water. (The mixture needs to be stirred regularly, until this point is reached.)
5. Remove the pan from the heat and using a slotted spoon remove the cloves and cinnamon stick. Discard the cloves and cinnamon stick.
6. Using a whisk, beat the egg yolks vigorously, in a deep heat proof bowl, for about a minute, until the yolks thicken slightly.
7. Pour the hot syrup into the egg yolks in a thin stream, beating constantly and vigorously. Continue to beat the mixture until it is smooth and thick. It should be a deep bright yellow in color.
8. The mixture should be divided into 4 individual heat proof dessert dishes and left to cool to room temperature. The dessert will continue to thicken while it cools.
9. The dish should be served immediately when it reaches room temperature, or it may be completely chilled in a refrigerator before serving.
10. The lemon/lime zest may be sprinkled on top of the dessert before serving.
Title: Chocolate Fudge Frosting
Ingredients:
- 4 chocolate
- 2 unsalted butter
- 1 egg
- 1 1/2 icing sugar
Instructions:
1. Put chocolate and butter in a heatproof bowl and place over a pan of simmering water, remembering not to let the water touch the bottom of the bowl.
2. Stir occasionally till both are melted, add the egg and beat well.
3. Remove the bowl from the saucepan and stir in the icing sugar, beat till smooth and glossy.
4. Pour immediately over the cake for a smooth finish, or leave to cool for a thicker spreading/piping consistency.
Title: Spiced Mincemeat Cookies
Ingredients:
- 1 1/2 brown sugar
- 1/2 shortening
- 1/2 butter
- 1 egg
- 1 vanilla
- 1 molasses
- 2 all-purpose flour
- 3 1/2 salt
- 1/2 baking soda
- 1 1/2 ground cinnamon
- 2 ground ginger
- 1/2 ground nutmeg
- 1/2 ground cloves
- 1/4
Instructions:
1. Preheat oven to 400 degrees F (220 degrees C).
2. Cream together brown sugar, shortening, vanilla and molasses.
3. Add in egg and mincemeat and mix well. Sift together flour, salt, baking soda and spices, and stir into mincemeat mixture.
4. Chill cookie dough for 30 minutes.
5. Drop onto cookie sheet and bake 8 - 12 minutes.
Title: Triple-Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sugar
- 1/2 water
- 3/4 eggs
- 3/4 sour cream
- 4 butter
- 1 milk
- 1 powdered sugar
- 1
- 3
- 1/4
- 1 1/2
Instructions:
1. To make the cake: combine the first 3 ingredients in a large mixing bowl; stirring with a whisk to remove large lumps.
2. Add in oil and the next 3 ingredients; stirring until smooth.
3. Stir in chocolate morsels.
4. Pour batter into a greased/floured 12-cup bundt pan.
5. Bake in a 350°F oven for 1 hour or until a wooden pick comes out clean.
6. Cool cake in pan on a wire rack 10 minutes; remove from pan and let cool completely on wire rack.
7. To make the glaze: whisk together the first 3 ingredients in a saucepan over low heat; cook, whisking constantly, 5 minutes or until butter and chocolate melt.
8. Remove pan from heat; whisk in powdered sugar until smooth and spreading consistency.
9. Spread Chocolate Glaze on cooled cake.
Title: Nutty Rhubarb Cake
Ingredients:
- 1 sugar
- 1 egg
- 1 buttermilk
- 1/4 milk
- 1 salt
- 1 1/2 baking soda
- 2 flour
- 1/2 rhubarb
- 1/2 brown sugar
Instructions:
1. Grease sides and bottom of 8x8x2 inch pan.
2. Mix cake ingredients together and spread into pan.
3. Mix sugar and nuts, sprinkle over cake mixture.
4. Bake at 350 for 40-45 minutes.
Title: Sticky Toffee Pudding
Ingredients:
- 1 1/3 pitted dates
- 1 1/4 bicarbonate of soda
- 1 butter
- 60 sugar
- 1/2 eggs
- 2 self-raising flour
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1/8 allspice
- 1/8 vanilla ice cream
- Caramel Sauce
Instructions:
1. Preaheat oven to 170°C.
2. Butter and flour 6 1-cup ramekins.
3. Put the dates and orange juice in a small saucepan and bring to the boil. Reduce heat and simmer for 5 minutes, pressing down on dates with a fork to mash them. Remove from heat and add bicarbonate of soda. The date mixture will foam, just mash it in . Cool for 1/2 an hour before proceeding with recipe.
4. Cream butter, sugar, eggs and spice together for 3-4 minutes. Add flour on low speed and then mix in the date mixture. Mix just until combined.
5. Spoon into prepared ramekins, place in a larger pan or on a cookie sheet and bake for 45-50 minutes (cover with foil if browning too quickly), or until a toothpick comes out clean. Let cool 15 minutes before turning out.
6. To plate: Turn out each pudding onto a dessert plate. Garnish with whipped cream or ice cream and serve with warm Caramel Sauce.
Title: Strawberry Rhubarb Puff
Ingredients:
- 16 frozen rhubarb
- 10 frozen strawberries
- 1/2 sugar
- 2 all-purpose flour
- 2 baking powder
- 1 salt
- 1/3 canola oil
- 2/3 milk
- 2 sugar
Instructions:
1. Heat oven to 400º F.
2. In an ungreased 9x9 inches pan, mix strawberry, rhubarb and 1/2 cup sugar.
3. Take to the oven, uncovered, for 15 minutes.
4. In a medium bowl, mix flour, baking powder, salt and 2 tablespoons sugar.
5. Combine oil and milk in a small bowl. Pour it all at once into flour mixture. Stir with a few strokes.
6. Spoon batter over the fruit.
7. Mix 2 tbsp sugar and 1 tsp cinnamon. Sprinkle on top.
8. Bake for 20 - 25 minutes.
9. Serve warm.
Title: Chewy Oat Bars
Ingredients:
- 75 apricots
- 75 dates
- 75 sultanas
- 275 oats
- 50 sesame seeds
- 50 sunflower seeds
- 50 butter
- 200 sugar
- 150 honey
- 100
Instructions:
1. Preheat the oven to 180C/160C Fan/Gas 4. Line a 21cm square cake tin with baking paper. Cut the apricots and dates into pieces the same size as the sultanas using children's scissors. Put in a large bowl.
2. Add the sultanas, oats, rice snaps, sesame seeds and sunflower seeds to the bowl and mix together.
3. Put the sunflower spread in a saucepan along with the sugar and honey. Stir over a low heat until the spread has melted and the sugar has just started to melt. Make sure you don't let the mixture get so hot that it boils.
4. Carefully add to the dry ingredients (an adult should do this for young children), stir to mix it all together, then put it in the tin. Level the top and press it down lightly.
5. Bake for 20-25 minutes. Leave for 20 minutes, then lift out in the paper and put on a board. Score into bars with a knife but leave until completely cold before separating the pieces.
Title: Noodle Pudding With Farmer Cheese and Lingonberries
Ingredients:
- 8 eggs
- 3 farmer cheese
- 8 light brown sugar
- 1/4 sour cream
- 1 milk
- 1/2 salt
- 1 vanilla extract
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1 unsalted butter
- 1/4 cranberry sauce
- 4 sugar
- 3/4 sour cream
- 1 1/2
Instructions:
1. Cook and drain noodles according to package directions(make sure they're not mushy). Set noodles aside.
2. Heat the oven to 350 degrees F, and butter an 8 inch square baking dish.
3. In a large bowl, whisk the eggs until frothy.
4. Whisk in the cheese, brown sugar, sour cream, milk, salt, vanilla, cinnamon, nutmeg, and apple juice concentrate.
5. Then stir in the noodles, lingonberry preserves, and butter pieces.
6. Pour mixture into prepared pan, sprinkle with the cinnamon sugar mixture, and bake until pudding is set and butter is bubbling around the edges, about 30-40 minutes.
7. Let cool 10 minutes before serving.
8. Serve warm or at room temperature, cut into squares and topped with a dollop of sour cream if desired.
Title: Irish Cream Balls
Ingredients:
- 1 irish cream
- 1/2 coconut
- 1/4
- 1
Instructions:
1. Crush the vanilla wafers- a food processor is the fastest for this.
2. Melt the chocolate and add to the crushed wafers, along with the liqueur.
3. Roll into small balls and roll in coconut to coat.
4. Refrigerate to set, then pack in containers and keep refrigerated.
Title: An Actual Banana Split Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 1 1/2 baking powder
- 3/4 baking soda
- 1/2 salt
- 1 banana
- 1/2 buttermilk
- 1/2 shortening
- 2 eggs
- 1 vanilla
- 1 sugar
- 1 fresh strawberries
- 1 crushed pineapple
- 1 peanuts
- 1
- 1/2
Instructions:
1. BANANA LAYER CAKE:
2. Grease and flour two 9 inch cake pans.
3. Mix flour, sugar, baking powder. baking soda and salt in large bowl.
4. Add to flour mixture banana, buttermilk, shortening, eggs and vanilla.Beat on medium speed 3 minutes.
5. Pour evenly into prepared pans.
6. Bake at 350 degrees for 30 minutes.
7. Cool 10 minutes and remove from pans.
8. Finish cooling completely.
9. Using a long serrated knife, cut each layer of cake in half. Set aside.
10. SWEETENED WHIPPED CREAM:
11. In a chilled mixing bowl (clean and free of any grease) combine 1 cup whipping cream and 1 tablespoon sugar. Beat with chilled beaters of mixer on low to medium speed until soft peaks form (tips will curl). Do not over beat.
12. Divide whipped cream in half. Fold strawberries into one half and drained pineapple into the other half.
13. Heat and stir fudge over low heat until just warm.
14. ASSEMBLE:
15. Place 1st layer of cake on platter, top with strawberry cream spreading to the edge.
16. Place 2nd layer on top of 1st. Spread 1/2 of warm fudge,let some of it drizzle down the sides. Sprinkle with 1/2 of peanuts.
17. Place 3rd layer on top of 2nd. Top with pineapple cream spreading to edge.
18. Place 4th layer on top of 3rd. Spread remaining warm fudge over, again letting some drizzle down sides. Sprinkle with remaining peanuts. Garnish with last banana sliced.
19. Serve immediately or refrigerate.
Title: My Chocolate Chip "dough"
Ingredients:
- 1 banana
- 2
Instructions:
1. Mash banana to desired texture (i like mine with lumps).
2. Add in chocolate chips.
3. Voila! either enjoy now, or freeze to desired doneness.
Title: Chocolate Raspberry Dessert
Ingredients:
- 1 low fat cottage cheese
- 3/4 1% low-fat milk
- 1/3 sugar-free instant chocolate pudding mix
- 1 Cool Whip Lite
- 1
Instructions:
1. In a blender, combine cottage cheese, milk, and spreadable fruit; cover and process until smooth.
2. Pour into a bowl. Add pudding mix and whisk very well.
3. Fold in cool whip.
4. Spoon into a nine inch pie plate.
5. Freeze for 8 hours or overnight then cover with foil.
6. Let stand at room temperature for approximately ten minutes before serving.
Title: Best Brownies
Ingredients:
- 1/2 butter
- 1 white sugar
- 2 eggs
- 1 vanilla extract
- 1/3 all-purpose flour
- 1/2 salt
- 1/4 baking powder
- 1/4 butter
- 3 honey
- 3 vanilla extract
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour an 8 inch square pan.
3. In a large saucepan, melt 1/2 cup butter.
4. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.
5. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.
6. Spread batter into prepared pan.
7. Bake for 20 to 25 minutes.
8. Frosting:
9. Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Title: Cream Cheese Pound Cake
Ingredients:
- 1 1/2 butter
- 8 cream cheese
- 3 sugar
- 6 eggs
- 3 cake flour
- 1/8 salt
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan.
2. Cream the butter and cream cheese with an electric mixer until well combined. Add the sugar. Mix for 7 minutes, until fluffy. Add the eggs, one at a time, beating after each until blended. Gradually add the flour, beating after each addition, until all is added and combined. Add the salt, vanilla, and almond extract. Mix again.
3. Pour into the prepared pan. Hit the pan gently on the counter about five times to help settle the batter and remove any air pockets. Bake for about 1 1/2 hours. The cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean.
4. Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely before putting it on a cake plate or wrapping in aluminum foil for delivery.
Title: Walnut Brownie Energy Bites
Ingredients:
- 1 sea salt
- 1/2 dates
- 1/8 honey
- 1/2 walnuts
- 2
- 1/4
Instructions:
1. Place almond meal, cacao powder, and salt in a large mixing bowl. Mix well. Add dates and honey, and mix well. Add crushed walnuts and mix.
2. Line a loaf or square pan with parchment paper or plastic wrap. Press mixture into bottom of pan. Enjoy immediately, or chill for a firmer texture.
3. PER SERVING: 109 cal, 49% fat cal, 7g fat, 1g sat fat, 0mg chol, 3g protein, 13g carb, 3g fiber, 28mg sodium.
Title: Irish Whiskey Brownies With Whiskey Ganache
Ingredients:
- 4 unsalted butter
- 12 sugar
- 2 eggs
- 3 flour
- 4 heavy cream
- 5 bittersweet chocolate
- 1/4
- 6
Instructions:
1. Preheat oven to 350°F Grease a 9x13" pan and line bottom and long sides with parchment paper overlapping sides.
2. Warm unsweetened chocolate and butter in saucepan over medium heat until chocolate is just melted. Whisk until smooth and remove from heat.
3. Stir in sugar, then eggs, and 2 tbsp of the whiskey. Gradually stir in the flour and salt.
4. Pour into prepared pan and bake until almost set (toothpick inserted into center should have moist crumbs clinging to it) about 25 to 30 minutes. DO NOT OVERBAKE.
5. Let cool completely. Loosen edges at side with knife and using parchment paper carefully lift brownies from pan.
6. Bring cream to a simmer and add bittersweet chocolate. Turn off heat and and let stand until chocolate is softened. Whisk until smooth; then whisk in the remaining 2 tbsp whiskey. Drizzle over brownies and spread to smooth. Let cool completely before cutting.
Title: Chai-Spice Sugar Cookies(ATK)
Ingredients:
- 2 1/4 unbleached all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/2 table salt
- 1 1/2 sugar
- 1/4 ground cinnamon
- 1/4 ground ginger
- 1/4 ground cardamom
- 1/4 ground cloves
- 1 ground black pepper
- 2 cream cheese
- 6 unsalted butter
- 1/3 egg
- 1 milk
- 1 vanilla extract
- 2 sugar
- 1/3
Instructions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
2. Combine 1 1/2 cups sugar, cinnamon, ginger, cardamom, cloves, and black pepper in large bowl; add cream cheese. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine. (Some small lumps of cream cheese will remain but will smooth out later.) Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogenous dough forms.
3. Divide dough into 24 equal pieces about 2 tablespoons each. Using hands, roll dough into balls. Working in batches, roll balls in sugar to coat and set on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops of cookies evenly with 4 teaspoons remaining sugar (2 teaspoons per tray), discarding any remaining sugar.
4. Bake, one tray at a time, until edges are set and beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets for 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Title: Jb Peanut Butter Oatmeal Cookies
Ingredients:
- 1/2 shortening
- 1 1/2 ground flax seeds
- 3/4 white sugar
- 1 brown sugar
- 1 peanut butter
- 2 eggs
- 1 1/2 flour
- 2 baking soda
- 1 salt
- 1 quick-cooking oats
Instructions:
1. Mix ground flax, shortening, white sugar, brown sugar, peanut butter in bowl.
2. Add eggs to bowl.
3. Blend flour, baking soda, salt and then add to first mixture.
4. Add oats.
5. Form into 1 1/2 inch balls. Bake at 350 for 12-18 minutes.
Title: Rapid Raspberry Torte
Ingredients:
- 3/4 confectioners' sugar
- 1 pudding
- 2
- 1
- 1/3
Instructions:
1. In a small mixing bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Place pudding in a bowl; fold in whipped cream.
2. Split cake into three horizontal layers. Spread half of the jam over the bottom layer; repeat layers. Top with third cake layer.
3. Cut into slices; dollop with pudding mixture.
Title: Kahlua Cake
Ingredients:
- 1 eggs
- 4 sour cream
- 1 Kahlua
- 3/4 sugar
- 1 butter
- 1 salt
- 3/4 Kahlua
- 1/2
- 4
- 2
- 1/4
- 1
Instructions:
1. Cake:
2. Preheat oven to 350°F.
3. Mix all ingredients except the chocolate chips with a hand mixer for 4-5 minutes.
4. Fold in chips.
5. Spray bundt pan with oil and pour in cake batter.
6. Bake 1 hour and let cool 30 minutes.
7. Invert onto a cake platter and sprinkle with powdered sugar or use the sauce recipe.
8. Sauce:
9. Combine cream and sugar in a small sauce pan and bring to a boil over medium heat, stirring constantly until sugar dissolves.
10. Reduce heat and simmer 4 minutes.
11. Remove from heat and add chocolate, butter and salt, stir until chocolate melts.
12. Stir in Kahlua and reheat if necessary.
13. Drizzle over cake.
14. I also like to drizzle it over each individual piece of cake, but I'm a sauce girl!
Title: Chocolate Lovers Brownies
Ingredients:
- 1 granulated sugar
- 1 vanilla
- 1 all-purpose flour
- 2 salt
- 2
- 3/4
- 1/2
Instructions:
1. Heat oven to 350 degrees. Spray 8 or 9 inch square pan with nonstick spray.
2. In a medium bowl, mix granulated sugar, yogurt, oil, vanilla and egg whites. Stir in all remaining ingredients. Spread into pan.
3. Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool completely before serving, about 1 hour.
Title: Ravioli Cookies
Ingredients:
- 1 frozen puff pastry
- 1 chocolate
Instructions:
1. Unroll 1 sheet of puff pastry and gently roll out to even the edges and make slightly thinner.
2. Unwrap candies and place 32 candies in a 4x6 grid on puff pastry.
3. Roll out other sheet of pastry and place on top of candies and seal around the edges by pressing up against the candy.
4. Use cookie cutter to cut out raviolis or you can use a pizza wheel or knife and cut out squares.
5. Bake according to puff pastry package until each are brown and puffed up.
6. Drizzle with melted chocolate and nuts or jimmies if you like.
Title: Coconut Ice Cream
Ingredients:
- 2 coconut milk powder
- 1 tap water
- 1 heavy cream
- 3 sugar
- 1/2
- 1/4 - 1/2
- 1/2
Instructions:
1. Dissolve the coconut milk powder in the hot water in a large bowl.
2. Whisk until all large lumps are gone.
3. Add the pastry cream filling mix to the heavy cream, again whisking until no lumps remain.
4. Mix the coconut "milk" and pastry/heavy cream together.
5. Add the sugar and coconut flavor.
6. Add the shredded coconut, if using.
7. Place the bowl in the fridge to chill for several hours, or up to overnight.
8. Freeze in a 1-quart ice cream maker according to the manufacturer's directions.
9. The ice cream will be dense and soft when finished.
10. Enjoy right away for a soft-serve treat, or chill in the freezer for 4 to 6 hours to harden.
11. TIPS:
12. Love Almond Joy or Mounds candy bars? Add chopped chocolate and/or nuts, up to 1/2 cup total, during the last 5 minutes of churning for a tasty treat.
13. If you don't care for the shredded coconut texture, leave it out.
14. No pastry cream filling mix? You can leave out this ingredient, but the ice cream will be less smooth, rich, and creamy. It's definitely worth adding!
15. NOTE: If you cannot find locally they may be purchased at www.kingarthurflour.com.