lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Leche Flan
Ingredients:
- 1 dark brown sugar
- 1 water
- 12 sweetened condensed milk
- 1 evaporated milk
- 1 vanilla
- 1 1/2
Instructions:
1. Caramel:.
2. Put brown sugar and water in a saucepan. Caramelize on high heat. It will be ready when you see big bubbles popping and the texture is thick.
3. Line cake tin with caramel. Be sure to line the sides of the pan. A tip for getting the caramel to stick to the sides is to line it and then throw it in the freezer for a few minutes.
4. Custard:.
5. Blend all ingredients in a big bowl with a hand mixer or spoon as not to create bubbles.
6. Pour mixture into caramel lined cake pan.
7. Cover with aluminum foil.
8. Place tin in a larger baking pan half filled with water.
9. Place pan in pre-heated oven at 350 degrees and bake flan for about 1 hour or until firm.
10. Take the foil off in the last 5 minutes of baking.
11. Place serving deep dish over top of the cake pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.
Title: Easy Flan
Ingredients:
- 1 1/2 sugar
- 6 eggs
- 1 sweetened condensed milk
- 2 evaporated milk
- 1 vanilla
Instructions:
1. Preheat oven to 325 degrees.
2. Pour 1 cup sugar in warm pan over medium heat.
3. Constantly stir sugar until it browns and becomes caramel.
4. Quickly pour approximately 2-3 tablespoons of caramel into each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
5. In a mixer or with a whisk, blend the eggs together.
6. Mix in the milks then slowly mix in the 1/2 cup sugar, then the vanilla.
7. Blend smooth after each ingredient is added.
8. Pour custard into carmel lined ramekins.
9. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water.
10. Bake for 45 minutes, check with a knife just to the side of the center. If knife comes out clean, its ready.
11. Remove and let cool.
12. Let each ramekin cool in the refrigerator for 1 hour.
13. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
14. Serve & enjoy.
Title: Black Peppercorn & Romano Cheese Biscotti
Ingredients:
- 1 1/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1 -2 peppercorn
- 1/4 butter
- 1/2 sugar
- 2 eggs
- 1/4 romano cheese
- 2 milk
Instructions:
1. Combine dry ingredients in a bowl and set aside.
2. Cream butter, sugar, and cheese till well combined.
3. Add eggs one at a time, beating well after each. Add half the dry ingredients and stir with a wooden spoon. Add milk. Stir well.
4. Add the rest of dry ingredients and mix till well combined. Add freshly cracked pepper and stir in.( If you do not have a pepper mill, place whole peppercorns into a plastic bag and crush with a mallet or hammer. The trouble will be well worth it.).
5. Shape into logs, bake 20 minutes.
6. Slice after slightly cooled and bake 5-10 minutes more.
Title: Whole Wheat Spice Bars With Maple-Cream Icing
Ingredients:
- 1/2 butter
- 1/3 brown sugar
- 1 baking powder
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 baking soda
- 1/4 salt
- 1/2 molasses
- 1/2 water
- 2 eggs
- 1 all-purpose flour
- 1 whole wheat flour
- 1/3 sour cream
- 1 vanilla
- 1/2 powdered sugar
- 3
Instructions:
1. BARS:
2. Preheat oven to 375 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, cinnamon, ginger, baking soda, and salt; beat until combined.
3. Add molasses, the water, and eggs; beat until well mixed. Beat in all-purpose flour and whole wheat flour.
4. Spoon batter into prepared pan, spreading evenly. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack.
5. While bars are cooling, prepare Maple-Cream Icing. Spoon icing over uncut bars; spread evenly. Let stand until set. Cut into bars. Makes 32 bars.
6. ICING:
7. In a medium bowl, stir together dairy sour cream, vanilla, and maple flavoring. Gradually whisk in powdered sugar, whisking until smooth.
Title: Pound Cake Pudding
Ingredients:
- 2 golden raisins
- 2 low-fat milk
- 1 eggs
- 1/2 granulated sugar
- 2 confectioners' sugar
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray 2 10-ounce custard cups with non-stick cooking spray; fill each with 1 ounce cake cubes, 1 T. raisins; set aside.
3. In a medium mixing bowl, using a wire whisk, beat together the milk, orange juice, eggs, granulated sugar, and orange peel; pour half of the mixture into each cup.
4. Place cups in a 8x8-inch baking pan and fill pan with water to a depth of 1-inch; bake 40 to 45 minutes, or until a knife inserted in the center comes out clean.
5. Remove baking pan from the oven and custard cups from water bath; set cups aside and let cool.
6. When ready to serve, using a small tea strainer, sift half of the confectioners' sugar onto each pudding.
Title: Lemon Pudding Cake
Ingredients:
- 3 lemons
- 3/4 sugar
- 1/4 all-purpose flour
- 3 eggs
- 4 butter
- 1/8 salt
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease 8-inch square baking dish.
3. From lemons, grate 1 tablespoon peel and squeeze 1/2 cup juice.
4. In large bowl, combine sugar and flour. With wire wisk, beat in milk, egg yolks,melted butter, and lemon peel peel and juice.
5. In small bowl,with mixer at high speed, beat egg whites and salt until soft peaks form when beaters are lifted. With rubber spatula, fold one fourth of the egg whites into lemon mixture; gently fold in remaining egg whites just until blended. Pour batter into prepared baking dish.
6. Place baking dish in a small roasting pan; place on rack in oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of dish. Bake until top is golden and set, about 40 minutes (batter will separate into cake and pudding layers). Cool in pan on wire rack 10 minutes. Serve warm.
Title: Cinnamon Sugar Bunuelos
Ingredients:
- 1/2 flour tortillas
- 4 granulated sugar
- 1/2 ground cinnamon
- 1
Instructions:
1. Heat 2 tablespoons vegetable oil in a skillet over medium to low heat.
2. Cut each tortilla into 8 pieces.
3. Place in skillet; fry until light brown, about 2 minutes on each side.
4. Drain on paper towel.
5. Sprinkle with sugar and cinnamon while hot.
6. Repeat with remaining tortillas, adding more oil for each batch as needed.
Title: Dipped Fruit
Ingredients:
- 2 vegetable shortening
- 2
- 36
Instructions:
1. Line baking sheet with wax paper.
2. Microwave morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave an additional 10- to 15-second intervals, stirring just until melted; cool slightly.
3. Dip fruit about halfway into melted morsels; shake off excess. Place on prepared baking sheet; refrigerate until set.
4. Makes 3 dozen pieces.
5. Note: Pretzels, nuts, dried fruit, pound cake or cookies can also be used.
Title: Ooey-Gooey Stuffed Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 granulated sugar
- 1/2 cocoa powder
- 1 baking soda
- 1/2 salt
- 1 egg
- 1/2 unsalted butter
- 1/2 buttermilk
- 1 vanilla extract
- 1/2 hot water
- 6 cream cheese
- 1/4 sugar
- 6 bittersweet chocolate chips
- 1/4 sweetened flaked coconut
- 1 heavy cream
- 8 vanilla extract
- 2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line 1 (12-cup) muffin tin with 12 paper muffin-tin liners and place 4 paper muffin-tin liners inside another muffin tin. Add 2 tablespoons of water to each of the paperless muffin wells.
3. In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth.
4. Divide the batter evenly among the paper muffin-tin liners.
5. In a small bowl, beat the cream cheese with the sugar. Fold in the chocolate chips and coconut.
6. Drop the cream cheese mixture into the center of the cupcakes.
7. Bake for 20 to 25 minutes, until the cupcakes rise and a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely.
8. In a small, heavy saucepan, bring the cream to a bare simmer over low heat.
9. Place the chocolate pieces in a medium bowl. Add the cream into the chocolate and let sit for 3 minutes. Add the vanilla and whisk until the chocolate melts and the sauce thickens.
10. Drizzle chocolate sauce over cupcakes when serving.
Title: Chocolate Hazelnut Torte
Ingredients:
- 1/2 unsalted butter
- 1 hazelnuts
- 6 bittersweet chocolate
- 2 potato starch
- 1/4 salt
- 1/2 sugar
- 4 eggs
- 1 vanilla
- parchment paper
Instructions:
1. Put oven rack in middle position and preheat oven to 350°F.
2. Generously butter bottom and side of springform pan, then line bottom with a round of parchment paper and butter parchment paper.
3. Toast hazelnuts in a shallow baking pan in oven, shaking pan once or twice, until golden, about 12 minutes. Place nuts in a kitchen towel and rub off any loose skins while nuts are still warm, then cool nuts completely.
4. Reduce oven temperature to 325°F.
5. While nuts cool, melt butter and chocolate together in a heatproof bowl set over a pot of simmering water.
6. Pulse hazelnuts in a food processor with potato starch, salt, and 1/4 cup sugar until finely ground. (Be careful not to grind to a paste.).
7. Whisk together yolks and 2 tablespoons sugar in a large bowl. Whisk in chocolate mixture, then add nut mixture and vanilla and whisk until combined (mixture will be slightly grainy).
8. Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they hold soft peaks. Add remaining 2 tablespoons sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, then bake until a wooden pick or skewer inserted in center comes out with a few moist crumbs adhering, 35 to 40 minutes. Transfer to a rack and cool completely in pan, about 1 hour. Run a knife around edge of torte to loosen, then remove side of pan.
Title: Iced Vo Vo's (Raspberry Coconut Biscuits/Cookies)
Ingredients:
- 60 butter
- 1/2 caster sugar
- 1 egg
- 2/3 plain flour
- 2/3 self-raising flour
- 1 marshmallows
- 40 butter
- 1/4 icing sugar
- 1/2
- 1/3
Instructions:
1. Preheat oven to 180°C.
2. Line two oven trays with baking paper.
3. Pastry:
4. Beat the softened butter and the sugar until light and creamy.
5. Add the egg and beat until combined.
6. Fold in the sifted flours.
7. Turn dough onto floured surface and knead gently for 1 minute or until smooth.
8. Roll dough out between two sheets of baking paper to 4mm thickness.
9. Use a knife of fluted pastry wheel to cut dough into 4.
10. 5 x 6 cm rectangles and place on prepared trays- allow room for spreading.
11. Bake for 10 minutes or until lightly golden.
12. Cool on the trays.
13. Icing:
14. Combine the marshmallows and butter in a small pan and stir over low heat until melted and smooth.
15. Stir in icing sugar.
16. Put coconut on a sheet of greaseproof paper and working quickly, spread about a quarter teaspoon of icing along each side of biscuits, leaving a bare strip the length of the biscuit in the middle.
17. Dip the iced biscuit in the coconut and shake off the excess.
18. Put jam in small pan and heat gently until thinned and warm.
19. Spread the warmed jam down the centre of the biscuit.
Title: Peaches and ...? Bread Pudding
Ingredients:
- 10 -12 heavy cream
- 3 granulated sugar
- 1 1/2 vanilla extract
- 1 kosher salt
- 1/2 cinnamon
- 3/4 - 1 eggs
- 6 berries
- 2
- 1
Instructions:
1. Heat oven to 300 degrees.
2. Butter a 13 x 9 baking dish.
3. In a large sauce pan over low heat, combine cream, sugar, vanilla and salt, stirring till warm, (no boiling), stir in cinnamon.
4. Add croissants to mix, stirring to saturate.
5. Chill about 30 minutes.
6. With an electric mixer, blend egg yolks and eggs.
7. Gently stir into croissant mixture, fold peaches and berries into mix.
8. Pour mix into baking dish.
9. Bake for 1- 1 1/2 hours or until pick inserted comes out clean.
10. Cool, serve topped with sweetened whipped cream or ice cream.
Title: Easy Doozits
Ingredients:
- 1 1/2 peanut butter
- 3 3/4 graham crackers
- 1 cinnamon
- 1 1/2 nutmeg
- 1/4 sugar
- 3/4 powdered sugar
- 1
Instructions:
1. Finely crush graham crackers.
2. Mix crumbs with cinnamon, nutmeg, and sugar.
3. Stir in Karo syrup and peanut butter.
4. Shape into 1 inch size balls.
5. Roll in powdered sugar and refrigerate.
Title: Basic Chocolate Cake
Ingredients:
- 4 shortening
- 1/2 sugar
- 2 eggs
- 2 cake flour
- 2 baking powder
- 1/2 baking soda
- 1 salt
- 3/4 buttermilk
- 3/4 water
- 3/4 vanilla extract
- 1
Instructions:
1. Place chocolate in top of a double boiler, bring water to a boil. reduce heat to low, cook until chocolate melts.
2. Cream shortening; gradually add sugar beating well at medium speed with an electric mixer. Add eggs, one at a time, beating well after each addition. Add chocolate mixing well.
3. Combine four, baking powder, soda and salt, add to chocolate mixture alternately with buttermilk, begin and end with flour.Mix after each addition. Add water, nixing well. Stir in vanilla.
4. Pour batter into 2 greased and floured 9 inch round cake pans. bake at 350F for 30 minutes or until wooed pick inserted in middle comes out clean. Cool in pans 10 minutes, remove from pans, and cool completely on wire racks.
Title: Lower Carb Rhubarb-Peach or Nectarine Crisp
Ingredients:
- 7 rhubarb
- 7 nectarines
- 3 dry tapioca
- 1 Splenda granular
- 1 salt
- 1/2 butter
- 1/2 margarine
- 2 canola oil
- 1 oats
- 1 Splenda granular
- 1 salt
- 1/2
Instructions:
1. Cut the rhubarb into one inch pieces.
2. Roughly chop the fruit; peel the peaches, if you use those instead of nectarines.
3. Mix the rhubarb and stone fruit with the Splenda, tapioca, lemon juice and salt, and let stand for one - three hours at room temperature.
4. Mix the margarine, oats, CarbQuik or other mix of choice, salt and splenda.
5. Turn the fruit into a greased 9x13x2 inch pan and crumble the topping over it.
6. Bake 375 degrees for about 70 minutes until fruit bubbles in the center and top nicely browned.
7. Top with sugar-free ice cream or whipped cream.
8. Note: this just fits in my baking pan; stick some foil under the pan if it looks like this will bubble over.
Title: Mocha Pound Cake With Coffee Cream
Ingredients:
- 2 all-purpose flour
- 1 1/4 sugar
- 1/2 cream of tartar
- 1/2 salt
- 1/4 baking soda
- 2/3 butter
- 1/2 cold water
- 1 instant coffee crystals
- 1 vanilla
- 3 eggs
- 2 powdered sugar
- 1 instant coffee crystals
- 1
Instructions:
1. Preheat oven to 325°F Grease and flour a 9x5x3-inch loaf pan; set aside. In a medium bowl stir together flour, sugar, cream of tartar, salt, and baking soda; set aside.
2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add flour mixture; beat for 2 to 3 minutes or until fine crumbs form.
3. In a small bowl combine the water and the 1 tablespoon coffee crystals, stirring until coffee crystals are dissolved. Add coffee mixture and vanilla to butter mixture; beat on low speed until combined. Beat on medium speed for 2 minutes. Beat in eggs and melted chocolate on low speed until combined. Beat on medium speed for 1 minute.
4. Pour batter into prepared pan, spreading evenly. Bake for 75 to 80 minutes or until a toothpick inserted near center of cake comes out clean.
5. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack. If desired, top each serving with Coffee Cream, chocolate curls, and additional coffee crystals.
6. Coffee Cream: In a medium bowl combine 1 cup whipping cream, 1 tablespoon powdered sugar, and 1 teaspoon instant coffee crystals. Cover and chill for 10 minutes. Beat with an electric mixer on medium to high speed until stiff peaks form (tips stand straight).
Title: Easy Yummy Cobbler
Ingredients:
- 2 eggs
- 2 flour
- 2 sugar
- 2 butter
- 1 cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. Spread the pie filling in the bottom of a 9" x 13" pan.
3. Combine eggs, sugar and flour.
4. Mixture will be crumbly.
5. Spread the mixture evenly over pie filling.
6. Pour the melted butter on top of crumble mixture.
7. Sprinkle with cinnamon to taste.
8. Bake for 30-40 minutes.
9. Topping should be golded brown.
Title: Hip Hip Brulee! 104-Calorie Creme Brulee
Ingredients:
- 1/3 fat-free evaporated milk
- 1/2 brown sugar
- 3 vanilla extract
- 1 granulated sugar
- 1 1/2
- 1 1/4
- 4
Instructions:
1. Preheat oven to 325 degrees.
2. In a medium pot, combine milk, half & half, and brown sugar.
3. Bring to medium heat on the stove.
4. Stir and cook until the sugar has dissolved and mixture is hot.
5. Stir in the powdered creamer, blending well.
6. Remove from heat.
7. In a large bowl, mix the egg substitute and vanilla extract together.
8. Gradually whisk in the hot milk mixture.
9. Set four 4-ounce baking ramekins or custard cups in a deep baking dish.
10. Evenly distribute the custard mixture into the cups.
11. Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups.
12. Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set.
13. Remove from the oven, allow to cool, and then refrigerate custard cups until completely chilled.
14. Once ready to serve, top each custard cup with 1 teaspoons white sugar.
15. Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire 'til browned).
16. Enjoy!
Title: Weight Watchers Carrot Cake - 5 Points
Ingredients:
- 3/4 all-purpose flour
- 1/2 yellow cornmeal
- 1 1/2 baking powder
- 1/2 cinnamon
- 1/4 salt
- 1/4 ground ginger
- 1/2 egg
- 1 nonfat milk
- 1/4 dark brown sugar
- 2 carrot
- 2 golden raisin
- 2 light cream cheese
- 1 honey
- 1/2
- 1
Instructions:
1. Prheat the over to 375 degrees; spray a 9-inch bundt pan with nonstick spray.
2. In a medium bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and ginger.
3. In a medium bowl, with an electric mixer on medium speed, beat the apple juice concentrate, egg, milk, oil, and brown sugar; stir in the carrots and raisins.
4. Gradually add the flour mixture, stirring until just combined.
5. Scrape the batter into the pan.
6. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely in the pan on a rack.
7. Meanwhile, to prepare the frosting, in a food processor or blender, combine the cream cheese and honey; blend until smooth.
8. Invert the cake onto a serving platter; spread the frosting over the top and sides.
Title: Quick & Easy Italian Rum Cake Cups
Ingredients:
- 8 ladyfingers
- 1 1/2 rum
- 2 prepared vanilla pudding
- 8 strawberries
- 1 sugar
- 1 Cool Whip
- heavy cream
Instructions:
1. Separate 8 ladyfingers on work area.
2. Using a pastry brush, paint the ladyfingers with the rum as mentioned, I have halved this original qty- her recipe calls for 3 oz.
3. Line small glass dessert cups with the ladyfingers.
4. Top with heaping spoonfuls of prepared vanilla instant pudding (about 1/2 cup) per dish.
5. Sprinkle sliced strawberries with sugar and toss to coat.
6. Top the dessert cups with the strawberries and a dollup of coolwhip/heavy cream and sprinkle with almonds.
7. Serve, or chill until dessert time.
8. Enjoy!
Title: Pink Peppermint Frosting
Ingredients:
- 2 cream of tartar
- 1/4 salt
- 1/4 powdered sugar
- 1/4 butter
- 1
- 1/3
- 1/2
Instructions:
1. Combine egg whites, cream of tartar, lemon and peppermint extracts and salt.
2. Beat at high speed on a mixer until stiff.
3. Gradually add sugar 1 cup at a time.
4. Beat until smooth, scraping bowl often.
5. Add butter and a few drops of food coloring, beating until well blended.
6. Stir in peppermint candy.
7. Makes enough for 2 9 inch round cakes.
Title: Haydel's Bakery King Cakes
Ingredients:
- 1/3 granulated sugar
- 1 salt
- 1/2 shortening
- 2 eggs
- 2 active dry yeast
- 1 milk
- 1/4 vanilla extract
- 1/4 all-purpose flour
- 1/4 canola oil
- 1/4 granulated sugar
- 4
- 1/2
- 3
- 1
Instructions:
1. For the Dough: In a mixer at first speed combine 1/3 cup granulated sugar, salt, and shortening until well creamed. Add eggs and continue to cream.
2. Dissolve the yeast in the milk and add the flavors. Once dissolved add to creamed mixture and continue to mix. Add flour and mix until dough tightens. Remove from mixer and kneed into a ball.
3. At this point sprinkle some flour on top and cover with a clean kitchen towel. Allow the dough to rest for 1 1/2 hours.
4. For the Colored Sugar: While the dough is resting mix your colored sugars. Start by taking one cup of sugar and your yellow food coloring. Mix by hand with a wire wisk in a metal bowl until the sugar turns yellow. Pour your yellow sugar into a separate bowl and put off to the side. Repeat this process mixing green then purple. (By doing them in that order you only dirty one mixingbowl)
5. When dough has rested, roll out into an a long piece. Brush on canola oil covering the entire piece. Sprinkle the cinnamon sugar liberally over the whole piece.
6. Once the dough is covered with the cinnamon sugar and oil, fold it in half lengthwise. Cut into 3 strips and braid the dough. Gently roll the dough by starting at one end and working all the way down to the other end. This will make the dough a nice long piece that can then be shaped into a circle.
7. Once shaped place on a baking pan covered with piece of parchment. Allow the dough to rest again until it doubles in size.
8. At this point, take a spoon and alternate sprinkling the three colored sugars on top of your circular piece of dough.
9. Bake at 370 degrees F for 12 to 15 minutes until dough is golden brown. Then laissez les bon temps rouler (let the good times roll) !
Title: Grandma's Shortbread Cookies
Ingredients:
- 1 butter
- 1 flour
- 1/2 icing sugar
- 1/2 cornstarch
Instructions:
1. PREHEAT OVEN TO 325°F.
2. Mix all ingredients with mixer. Chill in refrigerator for 1/2 hour. Roll 1 tsp at a time into balls and place onto cookie sheet. Press thumb into ball to 1/2 way point. Place cookies sheet in oven on high rack and bake at 325°F for 12 - 15 minutes or until golden on the bottom.
3. Option - once you have pressed the tsp size balls, freeze on a cookie sheet and place them an airtight bag. Freeze until needed. Let sit on cookie sheet at room temperature for 20 minutes before cooking.
Title: Dog Food Dessert
Ingredients:
- 1 evaporated milk
- 1/3 butter
- 1 chocolate chips
- 3/4
- 1
Instructions:
1. Preheat oven 350 degrees.
2. Grease and flour 13 x 9 inch pan.
3. Combine first 2 ingredients. Cook over low heat until caramels are melted. Keep warm.
4. Combine cake mix, butter and nuts. Press 1/2 mixture in bottom of pan. Bake 6 minutes.
5. Sprinkle chips over crust. Spread caramel mix next, then crumble dough over top.
6. Bake 15-20 minutes.
Title: Raspberry Fondue
Ingredients:
- 1 frozen raspberries
- 1/4 sugar
- 1 of fresh mint
Instructions:
1. Place the raspberries in a blender and puree until smooth, strain the puree into a medium saucepan, using a wooden spoon, force the puree through the strainer, discarding the seeds.
2. Add the sugar to the puree and heat over medium heat until the sugar is melted and the fondue is bubbly, stirring frequently.
3. Stir in the mint, then transfer to a fondue pot and keep warm, or serve at room temperature.
4. This can be served with fresh fruit slices,or chunks of pound cake.