lumicero/recipes-ing2inst huggingface dataset:
Title: St. Joseph's Day Cream Puffs / Sfingi Di San Giuseppe
Ingredients:
- 1/2 butter
- 1 salt
- 1 water
- 1 eggs
- 4 sugar
- 1 fresh lemon zest
- 1/2 orange zest
- 1/2 impastata ricotta
- 1 vanilla
- 1 confectioners' sugar
- 1 water
- 1/2 - 1
- 1
Instructions:
1. For cream puffs: Combing butter, salt and water in a sauce pan.
2. Bring mixture to a boil.
3. Add flour all at one time, mixing well by hand (with a wooden spoon), until the dough forms a ball and leaves the sides of the pan.
4. Remove pan from heat, and let cool a little.
5. Add eggs, one at a time, beating well after each addition.
6. Add sugar and grated lemon and orange peels, and mix thoroughly (dough should have a slight gloss or sheen to it).
7. Preheat oven to 400°F.
8. Line a large sheet (or jelly roll) pan with parchment.
9. Attach a# 4 tip (large star tip) to a pastry bag.
10. Fill the pastry bag with the dough, and squeezing the dough through the bag, form donut shaped circles on the parchment, be careful that you do not move the bag too quickly or the dough will be stretched too thin.
11. The dough circles should be about 1 inch thick.
12. Leave a 2-inch space between each circle.
13. Bake at 400F for about 10 minutes, reduce heat to 325F and bake for 30 minutes more or until golden brown.
14. Remove from oven, carefully cut a small slit horizontally into the side of each puff, place on a rack to cool.
15. When completely cooled, carefully slice each puff in half horizontally (forming a top and a bottom).
16. Filling: In a large bowl; cream the drained ricotta well, until very smooth.
17. Add flavorings and stir to blend well.
18. Add sugar and mix well, filling should be thick (stiff) enough to hold its shape, if it is not, add more sugar.
19. Fill a pastry bag fitted with a# 4 tip (large star tip) with the ricotta mixture.
20. Squeeze the filling on to the bottom half of each puff.
21. Place cherries on top of the filling (spaced about 1/2 inch apart).
22. Replace tops on the puffs, and gently press down just enough to press the cherries part way into the filling.
23. Serve immediately or cover and refrigerate until serving.
24. Sfingi may be lightly dusted with a sprinkle of powdered sugar before serving (optional).
25. Note: Sfingi are best served/eaten the day they are made, because once they are filled, the puffs can soften.
26. The puffs may be made a day ahead, and filled before serving.
27. The filling may be made a day ahead of serving and stored (covered) in the refrigerator.
Title: Cranberry Squares
Ingredients:
- 1 all-purpose flour
- 1 rolled oats
- 1/2 brown sugar
- 1/4 baking soda
- 1/2 butter
- 1 1/2 margarine
- 1/3 whole berry cranberry sauce
Instructions:
1. Combine flour, oats, brown sugar and baking soda in a mixing bowl.
2. Stir well to blend.
3. Cut in butter until mixture is crumbly.
4. Press half of oat mixture into a greased 8-inch square cake pan.
5. Spread with cranberry sauce.
6. Stir almonds into remaining crumb mixture.
7. Sprinkle evenly over the top.
8. Pat lightly.
9. Bake at 350 degrees F for 45 minutes or until golden brown.
10. Cut into squares and serve warm with ice cream or cool and cut into smaller squares.
11. Makes about 9 dessert servings or 16 squares.
Title: Rhubarb And Strawberry Trifle
Ingredients:
- 3 milk
- 5 sugar
- 1/2 cornstarch
- 1/4 vanilla
- 1 rhubarb
- 1/2 strawberries
- 7 strawberry
- 2
Instructions:
1. In saucepan, heat milk until bubbles form around edge.
2. In a seperate saucepan, beat egg yolks, sugar and constarch until smooth.
3. Gradually whisk in hot milk; cook over medium heat, stirring, for 3 to 5 minutes or until thickened.
4. Reduce heat to low and simmer, stirring for 1 minute.
5. Remove from heat and stir in vanilla, cool.
6. Whip cream and whisk one quarter into custard.
7. Fold in remaining whipped cream.
8. Spread half of the cake in a 12 or 14 cup glass serving bowl.
9. Spread half of the rhubarb over cake, then half the strawberries.
10. Repeat layers.
11. Chill for at least 1 hour or for up to 8 hours.
12. Garnish with almonds, whole strawberries and whipped cream.
Title: Blueberry White Chocolate Rice Krispy Treats
Ingredients:
- 1 white chocolate
- 1/4 butter
- 4
- 5
Instructions:
1. Spray an 8x8 pan with Pam and line with parchment paper.
2. Melt white chocolate and butter in a pan, then stir in the cereal and blueberries.
3. Spoon the mixture into prepared pan.
4. Refrigerate until set and cut into squares.
5. Store in an airtight container for 5-7 days.
Title: Matcha Glaze
Ingredients:
- 2 margarine
- 1 Splenda sugar substitute
- 1 cornstarch
- 1/4 skim milk
- 1 1/2 vanilla extract
- 1/4
- 1/8
Instructions:
1. Beat margarine.
2. Mix in splenda, cornstarch and matcha.
3. Slowly mix in milk, almond extract and vanilla extract.
4. Use additional milk if icing seems too thick.
Title: Almond Ginger Torte
Ingredients:
- 3 sugar
- 1 1/2 flour
- 1/2 ground ginger
- 1/2 salt
- 1/2 eggs
- 10 orange, zest of
- 1/2 candied ginger
- 1 powdered sugar
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Oil or spray a 10 inch tube pan.
3. Combine ground nuts with 1/2 cup of the sugar, flour, ground ginger and salt.
4. In the bowl of your stand mixer, beat the egg yolks and 1/2 cup sugar on medium speed with the whisk attachment until thick and pale; about eight minutes.
5. Stir in the orange juice, zest and candied ginger.
6. Then fold the nut mixture into yolk mixture with a spatula.
7. In a large bowl beat egg whites until soft peaks form then gradually beat the last 1/2 cup of sugar into the egg whites until they are glossy.
8. Fold the egg whites into the yolk batter and pour into the prepared pan.
9. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool to room temperature in the pan, then invert onto serving plate.
11. Dust with powdered sugar and serve.
Title: Wholemeal (Wholewheat) Chocolate Chip Cookies
Ingredients:
- 150 unsalted butter
- 50 sugar
- 150 brown sugar
- 1 egg
- 1 vanilla extract
- 115 dark chocolate
- 30 walnuts
- 225 plain flour
- 35 salt
- 1
Instructions:
1. Preheat oven to 180 deg C., 350 deg F. Line 2 baking trays with non-stick paper.
2. Place butter in mixing bowl then beat with electric mixer until smooth.
3. Gradually add both sugars and beat until mix is pale and creamy.
4. Add egg and vanilla. Continue to beat until well combined.
5. Stir through the chocolate and walnuts.
6. Stir in both flours and the salt. When this becomes difficult finish this using your (washed) hands.
7. Using 2 tablespoons of mix, roll into ball and place on tray. Repeat with remaining mix. Leave a 5cm gap between cookies as these spread quite a bit. Gently flatten top of balls with fingers (don't press too flat).
8. Bake in oven for approximately 14 minutes or until light golden & cooked through.
9. Remove from oven and rest on baking trays for 2 minutes to harden. Transfer to wire rack to cool.
Title: Banana Fritters
Ingredients:
- 2 bananas
- 1 sugar
- 1/4 salt
- 1 flour
- 1/4 coconut cream
Instructions:
1. In a mixing bowl, mash the bananas with the sugar, salt (if using), flour and coconut cream into a sticky, slighty moist batter.
2. Heat the oil in a wok or large saucepan until very hot (365 degrees).
3. Using very moist fingers, pinch about 1 heaped tablespoons of the batter, roll it into a ball and glenty lower it into the hot oil Deep-fry for 3 to 5 minutes, turning occasionally , until crispy and golden brown on all sides. Do not overcrowd the pan with the batter or temperature of the oil will drop. Remove from the hot oil and drain on paper towels
4. Transfer to a serving platter and serve warm with ice cream or a bit of coconut cream on top.
Title: Peaches & Cream Cake
Ingredients:
- 12 cream cheese
- 1 sugar
- 2 flour
- 2 vanilla
- 1 sour cream
- 1/2 sugar
- 1 vanilla
- 1
- 3 1/2
- 1
Instructions:
1. Press 6 rolls together and roll into a 10-inch circle. Place in a 9-inch springform pan sprayed with non-stick cooking spray.
2. Beat together cream cheese, 2 tablespoons sugar, flour, egg yolk, and ½ teaspoon vanilla. Spread evenly over dough. Arrange peaches evenly over cream cheese mixture. Press remaining 6 rolls together and roll to a 10-inch circle. Place over peaches. Cover with sprayed plastic wrap.
3. Let rise until double. Remove wrap and bake at 350°F for 15 minutes. With a sharp knife, make several slits in top layer. Bake an additional 15-20 minutes.
4. Combine topping ingredients. Spread over baked bread and continue baking for 10 minutes. Cook completely and garnish with fresh peaches if desired.
Title: Crockpot Peanut Butter Brownies
Ingredients:
- 5 butter
- 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 1/2 flour
- 1 baking powder
- 1/4 white chocolate chips
- 1/2
Instructions:
1. Spray the inside of your crock stoneware with cooking spray.
2. Mix all ingredients in a bowl, dump into stoneware.
3. Prop open the lid of the crockpot with something to let out the steam. I used a chopstick.
4. Cook on high for 90 minutes to 3 hours.
5. The brownies are done when the edges start to turn darker, but the center is still light in color. Test with a knife in the center. Check in 2 hours.
Title: Gluten and Dairy Free Chocolate Cupcakes
Ingredients:
- 1/4 tapioca flour
- 2 garbanzo flour
- 1/4 baking powder
- 1/3 baking soda
- 1/2 salt
- 3/4 sugar
- 1/4 rice vinegar
- 1/3 vanilla extract
- 3/4 canola oil
- 1 tapioca flour
- 1 xanthan gum
- 1 1/2
- 1/3
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 12 muffin cups.
3. Blend first 9 ingredients; set aside.
4. In another bowl, blend vinegar, rice milk, vanilla and oil; set aside.
5. In third bowl, mix last 3 ingredients together.
6. Add rice milk mixture to first flour mixture and mix well.
7. Add remaining flour mixture and blend until smooth. Beat for 1 minute more.
8. Pour batter into prepared muffin tins and bake for 25 minutes.
Title: A Different Banana Pound Cake
Ingredients:
- 2 salted butter
- 2 -3 bananas
- 3/4 sugar
- 1 sugar
- 3 eggs
- 1 1/4 all-purpose flour
- 2/3 baking powder
- 1/2 salted butter
- 4 salted butter
Instructions:
1. Preheat oven to 350°F.
2. Melt the chilled butter over medium heat.
3. Sprinkle bananas with the 1 tblsp sugar and add to butter in skillet Stir frequently until soft and slightly caramelized.
4. Set aside to cool.
5. In bowl combine eggs and the remaining sugar and beat until creamy.
6. Gradually add flour and baking powder.
7. Add melted butter beating to blend.
8. Add the caramelized bananas and gently stir with a wooden spoon.
9. Scrape into a floured loaf pan.
10. Bake in the center of oven for 40 to 50 minutes.
Title: Fried Custard Squares With Rum Sauce
Ingredients:
- 2 1/2 milk
- 1 cinnamon stick
- 3 star anise
- 5 eggs
- 6 cornstarch
- 2/3 sugar
- 1/4 sugar
- 1/2 salt
- 1 ground cinnamon
- 1 1/2 all-purpose flour
- 1 water
- 1 1/2 light brown sugar
- 1 dark rum
- 1/2 dark rum
- 1 star anise
- 3 fresh lime juice
- 2 star fruit
- 8 star anise
Instructions:
1. Make custard squares: Butter an 8-inch-square baking pan.
2. In a heavy saucepan bring milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 minutes. Pour hot milk through a sieve into a large glass measuring cup or heatproof pitcher.
3. In a bowl with an electric mixer beat together 3 eggs, cornstarch, 2/3 cup sugar, and salt and add hot milk in a stream, beating until smooth. Return custard to saucepan and bring to a boil, whisking constantly. (Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.) Boil custard, whisking vigorously, 1 minute and remove saucepan from heat. (Custard will be very thick and smooth.).
4. Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, until firm, about 1 1/2 hours. Cut custard into 2-inch squares.
5. In a small bowl whisk together bread crumbs, remaining 1/4 cup sugar, and ground cinnamon. In another small bowl lightly whisk remaining 2 eggs.
6. Have ready flour in a bowl and a tray lined with wax paper. Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off. Coat square with bread crumb mixture, transferring as coated to tray. Chill squares, uncovered 30 minutes.
7. Make sauce: In a saucepan combine water, sugar, 1/2 cup rum, and star anise and simmer, uncovered, 15 minutes. Stir in remaining tablespoon rum and lime juice and pour mixture through a sieve into a glass measuring cup or heatproof pitcher.
8. Preheat oven to 325°F and set a rack in a shallow baking pan.
9. In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat until it registers 375°F on a deep-fat thermometer and fry squares in 3 batches until golden, about 15 seconds on each side. Carefully transfer squares as fried with a slotted spatula to rack to drain and keep warm in oven.
10. Onto each of 8 dessert plates pour 2 tablespoons sauce. Halve 12 custard squares diagonally and arrange 3 triangles on each plate. Garnish dessert with star fruit and star anise.
Title: Summer Pie
Ingredients:
- 1 instant vanilla pudding
- 1 cream cheese
- 1/2 sugar
- 1 Splenda sugar substitute
- 1 graham cracker crust
- Cool Whip
Instructions:
1. prepare pudding as directed on the package. place in fridge to set until other ingredients are ready.
2. combine cream cheese, sugar, 1/2 tub cool whip. blend until there are not lumps from the sugar. spoon mixture into the bottom of your graham cracker crust. level it off as this is your first layer.
3. add pudding as the second layer. level/smooth it over the cream cheese mixture.
4. top with remaining cool whip.
5. can be refrigerated or eaten right away. Can add sprinkles, shaved chocolate or chocolate chips on top for decoration or for kids parties.
Title: World Class Cookies
Ingredients:
- 1 1/2 margarine
- 1 1/4 crunchy peanut butter
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 vanilla
- 3 1/4 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 2 chocolate chips
- white sugar
Instructions:
1. Sift together dry ingredients.
2. Cream butter and sugars.
3. Add eggs and vanilla and stir together.
4. Add dry ingredients to butter mixture gradually and mix until blended.
5. Add chocolate chip.
6. Roll in balls and roll in sugar. Criss cross with a fork.
7. Bake 8 minutes @ 350 degrees (Will be just a little brown) Take out. DO NOT overbake or they will be too crunchy.
8. Remove to a wire rack and let cool.
Title: Copycat Cinnabon Frosting (See My Cinnabon Recipe)
Ingredients:
- 1 margarine
- 1 cream cheese
- 2 powdered sugar
- 2 lemon juice
- 2 vanilla extract
Instructions:
1. Allow margarine and cream cheese to reach room temperature.
2. Beat cream cheese and margarine together in a bowl with a mixer.
3. Slowly add in all powdered sugar.
4. Once all of the sugar is in the bowl mix for at least an additional 12 minutes.
5. When almost done, add in the extracts.
6. Enjoy!
Title: Maple Leaf Sandwich Cookies
Ingredients:
- 1 shortening
- 1 butter
- 2 sugar
- 2 eggs
- 1 1/2 vanilla extract
- 4 2/3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 butter
- 1/4 pure maple syrup
- 1 powdered sugar
- 3 - 3 1/2
Instructions:
1. Beat shortening, 1 cup butter and sugar in a large bowl at medium speed for 2 to 3 minutes or until smooth and fluffy. Beat in eggs and vanilla.
2. Whisk all remaining cookie ingredients in large bowl. Beat into butter mixture at low speed just until blended. Shape into flat round; refrigerate 30 minute.
3. Heat oven to 375°F Divide dough into 4 pieces. On lightly floured surface roll out each piece into 1/8" thick round. With 3" leaf shaped cookie cutter, cut out leaf shapes. Repeat with remaining dough. Reroll scraps (refrigerate dough if it gets soft). Place on baking sheet; bake 7 to 9 min or until light golden brown around edges. Cool on wire rock.
4. Meanwhile, beat 1 cup butter, maple syrup and maple extract in medium bowl at medium speed until smooth. At low speed, beat in 3 cups of the powdered sugar adding additional sugar if necessary to achieve spreadable consistency. Spread half of cookies with about 1 tbsp frosting; top with remaining cookies.
Title: Razzle Dazzle - Marshmallow Treat Cookies
Ingredients:
- 3/4 butter
- 1 marshmallows
- 3/4 brown sugar
- 5 peanuts
- 6 peanut butter
- 1
Instructions:
1. Melt and Mix butter, marshmallow and brown sugar, mix with rest of ingredients.
2. Put in buttered 9x13 pan, let cool until set.
Title: Angel Food Cake
Ingredients:
- 1 1/2 powdered sugar
- 1 1/2 cake flour
- 1 cream of tartar
- 1 1/2 vanilla
- 1 granulated sugar
- 1 salt
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Seperate eggs-no yolk in whites or the cake will not be light and fluffy.
3. Allow egg whites to get to room temperature.
4. Meantime, sift powdered sugar and cake flour together three times.
5. Beat egg whites, cream of tarter, vanilla, and a pinch of salt on medium speed till soft peaks form, (tips curl).
6. Gradually add surgar, (about 2 tablespoons at a time) beating til stiff peaks (tips stand straight).
7. Add about 1/4 of the cake flour mixture over the egg whites, and fold in gently. Reapeat folding in remaining cake flour mixture by fourths.
8. Pour into an UNGREASED 10 inch tube pan.
9. Bake on the lowest rack in a 350 degree oven for 40-45 minutes.
10. Immediately invert cake, cool throughly (About 2-3 hours).
11. Loosen sides of cake from pan, then remove cake.
12. Makes about 12-16 pieces.
Title: Autumn Memories Cake
Ingredients:
- 1/2 margarine
- 1/2 shortening
- 2 white sugar
- 5 eggs
- 1 buttermilk
- 1 baking soda
- 2 vanilla
- 2 cake flour
- 1 1/2 flaked coconut
- 1 1/2 black walnuts
- 1/2 cream of tartar
- 3/4 banana
- 1 cream cheese
- 1/2 margarine
- 2 vanilla
- 1 powdered sugar
- 1 1/3 coconut
- 1 black walnut
Instructions:
1. Cream margarine and shortening; gradually add sugar, beating until light and fluffy and sugar is disolved.
2. Add well beaten egg yolks.
3. Combine buttermilk and soda, stir until soda disolves.
4. Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour.
5. Stir in vanilla.
6. Add black walnuts and coconut, stirring well.
7. Beat egg whites (at room temperature with cream of tartar) until stiff peaks form.
8. Fold egg whites into batter.
9. Pour batter into greased and floured 9-inch round cake pans.
10. Bake at 350 degrees for 30 minutes.
11. Cool in pans for 10 minutes.
12. Remove from pans and cool completely.
13. Spread chilled cream cheese black walnut frosting between layers, top and sides of cake.
14. If desired, you may drizzle chocolate glaze around top edge of cake.
Title: Tipsy Laird
Ingredients:
- 6 lemon
- 3/4 sweet sherry
- 1 sugar
- 2 milk
- 2/3 vanilla extract
- 2
- 4
- 2
- 2 1/2
- 1
- 2/3
- 2
Instructions:
1. Split the sponges in half, spread them with jam and place them in a glass dish.
2. Roughly crush the biscuits and scatter them on top with the lemon zest.
3. Mix together the sherry and the 2 tablespoons Drambuie, pour it over the sponges and leave to soak.
4. Beat egg yolks and sugar together.
5. Heat the milk to body temperature and stir in egg yolks and vanilla extract.
6. When well blended, cook over low heat until thickened, stirring constantly.
7. Pour it into the dish and leave it to cool and set.
8. Next day, beat the cream to soft peaks and whisk in remaining Drambuie.
9. Turn the cream onto the layered pudding ingredients.
10. Decorate with nuts and cherries.
Title: Baked Orangey Bananas
Ingredients:
- 6 bananas
- 1 1/2 butter
- 1 orange zest
- 1 sugar
- 1/3 ground cinnamon
- 2 vanilla ice cream
- 1/2
Instructions:
1. Peel and slice bananas and place on a baking dish that has been pre-greased with the butter.
2. In a separate bowl, mix the juice, zest, sugar and liqueur and when sugar has dissolved, pour over the bananas.
3. Bake in preheated oven for 10 minutes at 400° F or until bananas are golden brown.
4. Take out from oven, let cool a bit and sprinkle cinnamon over.
5. You may serve it with vanilla ice cream or whipped cream.
Title: Browned Butter Ginger Shortbread
Ingredients:
- 1 butter
- 3/4 icing sugar
- 2 flour
- 1/2 candied ginger
Instructions:
1. Melt butter in saucepan over medium heat and do not take your eyes off it. Watch it carefully as it begins to separate and brown and smell richly nutty. Immediately remove from heat and allow to cool to room temperature.
2. Cream the cooled butter and make sure to include all the rich goodness from the bottom of the saucepan.
3. Add the icing sugar and slowly cream together.
4. Add the flour and mix just until incorporated.
5. Add the ginger and mix just until evenly distributed in dough.
6. Turn the dough out onto an 18" x 12" sheet of parchment paper. Form into an 18" long and 1 1/2" diameter round or rectangular log. Wrap in the parchment paper and refrigerate for 2 hours.
7. Working fairly quickly, remove from parchment paper and with a sharp knife slice into 1/4" disks or rectangles and place 1/2" apart on parchment papered baking sheets.
8. Bake 8-10 min at 375°F (190°C) until bottoms are just turning golden.
9. Cool on rack and keep in airtight container or freeze and serve as needed.
Title: Saint Nicholas Cookies
Ingredients:
- 3 all-purpose flour
- 1 1/2 ground cinnamon
- 1 ground cloves
- 1 ground ginger
- 1/8 baking powder
- 1/8 salt
- 1 butter
- 1/4 margarine
- 1 light brown sugar
- 1/2 egg
Instructions:
1. Sift flour with spices in bowl. Add baking powder and salt; set aside.
2. In large bowl of electric mixer, at high speed, beat butter with sugar and egg until mixture is very light and fluffy.
3. With wooden spoon, stir in half of flour mixture, then beat in rest of flour mixture and almonds, mixing with hands, if necessary.
4. Refrigerate dough, covered, several hours.
5. Preheat oven to 350°F Lightly grease several cookie sheets.
6. Remove 1/4 of the dough at a time from the refrigerator. With hand, flatten dough or roll out to 1/8-inch thick. Cut with cookie cutter.
7. Repeat with rest of dough, 1/4 at a time. Bake 10-12 minutes or until golden brown around edges.
8. Remove cookies to wire rack; cool completely.
9. Dust lightly with icing sugar. Store cookies in covered container.
Title: Apple Crisp
Ingredients:
- 1/2 all-purpose flour
- 1/4 sugar
- 1/4 light brown sugar
- 3/4 ground cinnamon
- 1/4 nutmeg
- 1/8 salt
- 6 unsalted butter
- 1/3 old fashioned oats
- 1/4 walnuts
- 6 pecans
- 1 apples
- 1 fresh blackberries
- 1/4 raspberries
- lemon, zest of
- light brown sugar
Instructions:
1. Preheat oven to 375 degrees F
2. Grease an 8 x 8 x 2 inch baking dish. Set aside.
3. For Topping: Place all the topping ingredients in a food processor and process until the mixture is crumbly and there are no large pieces of butter visible. Set aside while you prepare the filling.
4. Place apples in a large bowl, along with the berries and lemon zest (if using), and add the brown sugar. Gently combine and then transfer to your prepared baking dish spread the topping evenly over the apples.
5. Bake for approximately 35-45 minutes or until the topping is golden brown.
6. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.
7. Serve with softly whipped cream or vanilla ice cream.
Title: Chocolate Marshmallow Squares
Ingredients:
- 2 chunky peanut butter
- 1 2/3 miniature marshmallows
- 1/2
- 9
- 1
Instructions:
1. Microwave chocolate chips, butterscotch chips and peanut butter in a large. microwave safe bowl on MEDIUM-HIGH (70%) power for 2 minutes; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Cool for 1 minute.
2. Stir in marshmallows and peanuts.
3. Spread mixture into a foil lined 13" by 9" baking pan.
4. Refrigerate until firm. Cut into squares.
Title: Cannoli Dip
Ingredients:
- 2 ricotta cheese
- 8 cream cheese
- 1 1/2 confectioners' sugar
- 1 vanilla
- 1
Instructions:
1. Mix all ingredients together except for waffle bowls or cones.
2. Chill.
3. To serve - break waffle bowls or cones into chip size pieces. Dip into cannoli dip and enjoy!
Title: Custard - Anyone?
Ingredients:
- 1 mandarin orange pieces
- 1
Instructions:
1. In 2 bowls divide mandarin.
2. Top with custard.
3. Enjoy!