lumicero/recipes-ing2inst huggingface dataset:
Title: Crusting Cream Cheese Icing/Frosting
Ingredients:
- 1 butter
- 1/2 vegetable shortening
- 1 cream cheese
- 1 vanilla extract
- 3 1/2 confectioners' sugar
- 1/2 salt
Instructions:
1. Cream butter, shortening, cream cheese and extracts. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores.
2. This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead.
3. If you want a very smooth cake, let the cake sit for 15 minutes after icing (longer for a thinner icing). Then using your spatula or fondant smoothing tool (this works best) smooth it with the non-printed side of a Viva paper towel. To do this, take your paper towel and lay it on your icing (after it crusts) and lightly rub over the paper towel with your spatual or fondant smoothing tool to get a smooth surface. If the icing sticks to the paper towel, you didn't let it "crust" long enough. Stick it in the fridge for 20 minutes or so to let it "crust" then try again. Don't let it set too much tho then it will be difficult to smooth it.
4. This recipe will ice, fill and decorate an 8" double layer cake with icing left over.
Title: Lemon-Cheesecake Bars
Ingredients:
- 2/3 butter
- 1 brown sugar
- 2 flour
- 1 cream cheese
- 2 granulated sugar
- 1 milk
- 1/4 lemon peel
- 1/2 lemon juice
- 4 eggs
- 2
Instructions:
1. Beat butter and sugar. Blend in flour and nuts.
2. Reserve two cups of mixture; press the rest into a 9x13 pan. Bake for 15 minutes at 325 degrees.
3. Beat cream cheese and sugar. Add milk, lemon peel, juice, and eggs and beat until smooth.
4. Pour over crust; sprinkle remaining crumbs on top.
5. Bake at 325 degrees for 35 minutes. Cool. Cut in to bars.
Title: Blackberry Creme Brulee
Ingredients:
- 2 half-and-half
- 1/2 granulated sugar
- 2 eggs
- 2 vanilla
- 2 fresh blackberries
- 1 1/2 raspberries
- 1/3 granulated sugar
Instructions:
1. Preheat oven to 325°F.
2. In a saucepan, combine cream and half of the sugar; heat over medium heat until steaming. In a heatproof bowl, whisk together remaining sugar, eggs and egg yolks until pale. Gradually whisk in heated cream mixture in a slow steady stream; whisk in vanilla.
3. Strain through a fine-mesh sieve into a liquid measuring cup wih a pouring spout. Place blackberries evenly in bottom of six 3/4 cup, or 8 1/2 cup ramekins, or crème brûlée dishes. Pour cream mixture evenly over top.
4. Set ramekins in a roasting pan and place pan in oven. Pour in enough boiling water to come to three quarters up sides of ramekins.Bake for 35-40 minutes until tops are firm and center is still slightly jiggly.
5. Let cool on rack. Cover loosely and refrigerate for about 2 hours, until chlled, or for up to 2 days.
6. TOPPING: Just before serving, preheat broiler, if using. Blot tops of custards, dry with paper towel. Sprinkle evenly with a thin layer of sugar, adding more if required. Broil on a baking sheet, rotating ramekins if necessary, or use a torch until sugar is bubbling and caramelized. Let cool for 3 minutes.
7. COOKING TOP: Fresh berries work best for rhis recipe. Frozen berries are too soft and rhe custard won't set properly. Rinse fresh berries and pat dry with paper towel just before serving.
8. VARIATION: Instead of sprinkling the tops with sugar and browning them, make a caramel syrup topping instead. Combine 3/4 cup granulated sugar and 1/4 cup water in a saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil, without stirring, until syrup turns a deep caramel colour. Let cool until bubbles subside; pour a thin layer onto custards and let harden.
Title: Basic Bread Pudding
Ingredients:
- 9 milk
- 6 sugar
- 3 eggs
- 1 salt
- 3 cornstarch
Instructions:
1. Heat some of the milk to help dissolve the sugar.
2. Use another small amount of milk to dissolve the cornstarch.
3. Beat the eggs.
4. Mix all liquids together and pour into baking dish.
5. Slice bread into cubes (size is not relevant) and drop into liquid.
6. Dot the top generously with butter and sprinkle nutmeg on it. Place baking dish in a larger broiler pan with at least 1 inch of water and bake for 1 1/2 hours at 350 degrees.
7. NOTES: Raisins, currants, etc. may be added. For an extra flavor soak raisins for at least an hour (overnight is best) in brandy, rum, etc. to plump. The resultant raisin flavored liquor may be added to fruit cake, cookies, as a fruit compote, over crepes, or even simply drunk. Additionally a nonalcoholic sauce of your own choice may be made to accompany this.
Title: Champagne Cupcakes W/Sweet Champagne Buttercream Frosting
Ingredients:
- 2 3/4 all-purpose flour
- 3 baking powder
- 1 salt
- 2/3 butter
- 1 1/2 white sugar
- 3/4 powdered sugar
- 6 butter
- 3 1/4 vanilla extract
- 1
- 1/2
- 3
Instructions:
1. To Make The Cupcakes:
2. Preheat oven to 350 degrees F. Prepare a cupcake pan with liners.
3. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
4. In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
5. Bake at 350 degrees F for 20 minutes, or until a toothpick inserted into the cake comes out clean.
6. To Make The Frosting:
7. With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.
8. (**I had to nearly double this recipe to have enough to frost all of the cupcakes as pictured above. If you’re doing a “flatter” frosting style, this recipe should be enough to cover all of the cupcakes!**).
Title: Candy Cane Cookies (Or Cutouts!)
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 egg
- 1/2 vanilla
- 1 flour
- 2 1/2 salt
- 1
- 1/2
Instructions:
1. Beat together butter, powdered sugar, egg, almond extract and vanilla.
2. Mix together flour and salt, and add to the wet ingredients, stirring until well-combined.
3. Divide dough in half. Add red food coloring to half the dough. Roll even logs 1/2" wide of red dough, then white dough. Twist together and bend top to form cane shape.
4. Bake on ungreased sheet for 9 minute at 375 deg. Can be sprinkled with a crushed candy cane and sugar mixture while still warm.
Title: Plum Pudding (Steamed)
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 1/2 salt
- 1/3 nutmeg
- 1/3 cinnamon
- 1 suet
- 1 raisins
- 1 currants
- 1/2 molasses
- 1/4 milk
- 1/2 brandy
- 1/2 butter
- 1 powdered sugar
- lemon
- nutmeg
Instructions:
1. Sift soda, salt and spice into the flour, rub in the suet and add raisins.
2. Mix the milk and molasses, stir into the dry mixture.
3. Butter a pudding mold.
4. Turn mixture into mold.
5. Steam for 3 hours.
6. Remove from mold to serving plate.
7. Cover with a clean tea towel.
8. Keep pudding in insect-free, cool place for 3 months. (I just kept it covered in the 'fridge.).
9. Pour brandy over pudding periodically, if desired.
10. Hard Sauce.
11. Rub the butter to a cream in a warm bowl, add sugar gradually then the flavoring.
12. Pack smoothly in a small dish.
13. Keep on ice until very hard.
Title: Awesome Peanut Butter Cookies!
Ingredients:
- 1/2 Crisco shortening
- 1/2 butter
- 1 crunchy peanut butter
- 1 white sugar
- 1 light brown sugar
- 2 eggs
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 1/2 baking soda
- 1/2 salt
Instructions:
1. Set oven to 350°.
2. In a bowl, cream together the Crisco shortening, butter, peanut butter and sugars until well mixed and creamy.
3. Add in the eggs; beat well.
4. In a seperate bowl, stir together the flour, baking powder, baking soda and salt; stir into batter; mix well until well combine.
5. Add in chocolate chips (or chopped peanuts) if using.
6. Roll into 1-inch balls, and place on a greased baking sheet.
7. Flatten each ball with a fork in a criss-cross pattern.
8. Bake for 10-12 minutes, or until the cookies begin to brown (don't overbake!).
Title: White Chocolate and Cinnamon Crème Brulée
Ingredients:
- 1 heavy cream
- 3/4 milk
- 1 cinnamon stick
- 4 sugar
- 1/4 white chocolate
- 3 sugar
- 4
Instructions:
1. Place the cream, milk and cinnamon stick in a small saucepan over low heat and cook gently until the mixture comes to a boil. Remove from the heat, cover and set aside for 20 minutes.
2. Preheat the oven to 325°F; reheat the cream mixture.
3. Whisk the egg yolks and sugar together until thick and pale. Pour the warm cream mixture over the egg mixture and whisk to combine. Return to the pan and stir over low heat until the custard is thick and coats the back of a spoon (6-8 minutes). Remove from the heat and stir the custard into the melted chocolate. Pour the mixture through a sieve into four 1/2-cup capacity ovenproof ramekins and place in a deep baking dish. Pour enough boiling water to come halfway up the sides of the ramekins. Bake for 25-30 minutes or until just set. Remove from the oven, let cool, then refrigerate for 3 hours or until set.
4. Sprinkle each brûlée with one tablespoon of extra sugar. Use a kitchen torch to caramelize the sugar topping.
Title: Baked Pear Crisp
Ingredients:
- 1/4 whole wheat flour
- 2/3 rolled oats
- 1/4 cinnamon
- 1 salt
- 1/8 canola oil
- 1/4 pears
- 6 lemon juice
- 1 fresh ginger
- 1 ginger powder
- 2 Splenda sugar substitute
- 1 1/2 whole wheat flour
Instructions:
1. Preheat oven to 375 degrees.
2. Spray an 8 x 8 baking dish with a non-stick cooking spray.
3. Combine topping ingredients until well mixed and crumbly. Set aside.
4. Combine pears, lemon juice, ginger, splenda and flour.
5. Spread this fruit mixture over bottom of baking pan.
6. Sprinkle fruit with topping.
7. Bake for approximately 40 minutes, or until pears are tender.
Title: Chocolate Buttercream Icing
Ingredients:
- 1 1/2 butter
- 1/2 milk
- 2/3 vanilla
- 1 confectioners' sugar
- 1/2 - 2/3
Instructions:
1. Combine the chocolate and butter in a small heavy saucepan and melt over very low heat.
2. Remove the pan from the heat, stir in the milk and vanilla, and transfer the mixture to a mixing bowl.
3. Add the sugar gradually, beating with an electric mixer. Continue beating until the mixture is smooth--it will be runny.
4. Refrigerate the mixture for 1 hour, beating every 15 minutes. (The icing will stiffen.).
Title: Banana Bundt Cake
Ingredients:
- 3 1/2 all-purpose flour
- 3 granulated sugar
- 1 margarine
- 1 buttermilk
- 2 vanilla
- 1 1/2 baking soda
- 1 baking powder
- 1 salt
- 4 eggs
- 2 1/2 bananas
- 1 powdered sugar
Instructions:
1. Heat oven to 375 degrees F. Grease a 12 cup bundt cake pan with shortening and lightly flour.
2. Beat all ingredients except bananas, nuts and powdered sugar in a large bowl with an electric mixer on low speed, scraping bowl occasionally until all is blended.
3. Beat in bananas on medium speed 2 minutes. Stir in nuts.
4. Pour batter into greased pan and bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack, remove from pan to wire rack.
5. Let cool completely and dust with icing sugar to serve.
Title: Carla Hall's Rocky Road Brownies
Ingredients:
- 8 butter
- 8 bittersweet chocolate
- 4 eggs
- 1/2 salt
- 1 sugar
- 1 dark brown sugar
- 2 vanilla extract
- 1 all-purpose flour
- 2 mini marshmallows
- 1
- 1/2
Instructions:
1. Preheat oven to 350°. Prepare half sheet pan with butter, parchment paper and more butter. Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla.
2. Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined. Spread mixture evenly into a prepared half sheet pan. Bake for 20 minutes or until a toothpick comes out somewhat clean.
3. Mix marshmallows, nuts, and chocolate chips together. Scatter immediately on hot brownies, then drizzle top with caramel sauce. Return pan to oven for 5 minutes or until marshmallows just begin to melt. Remove pan from oven and let cool. Lift brownies out of sheet pan and cut into squares as big or as small as you like.
Title: Quick Apple Dessert
Ingredients:
- 3 strawberry Jell-O gelatin dessert
- 1 flour
- 1 sugar
- 1 butter
- 1/2
Instructions:
1. Place apples in buttered 8x8 baking dish.
2. Sprinkle jello powder over apples.
3. Combine flour, sugar and butter in bowl until crumbly, sprinkle evenly over apples.
4. Bake at 350* for 30 minutes.
Title: Toll House Cupcakes
Ingredients:
- 1/2 butter
- 6 brown sugar
- 6 sugar
- 1/2 vanilla
- 1 egg
- 1 flour
- 2 flour
- 1/2 baking soda
- 1/2 salt
- 1/2 brown sugar
- 1 egg
- 1/8 salt
- 6 walnuts
- 1/2 pecans
- 1/2 coconut
- 1/2 vanilla
Instructions:
1. Mix batter ingredients until well mixed and thick.
2. Spoon batter into paper lined tins dividing evenly between 12 tins.
3. Bake at 375F degrees for about 15 minutes or until golden.
4. While that is baking, mix all filling ingredients together.
5. Remove from the oven and spoon about 1 Tbs. filling into each cup equally.
6. Bake again for about 15 minutes.
7. Let cool then enjoy.
Title: Banana Split Cupcakes
Ingredients:
- 1 banana
- 3 eggs
- 1 maraschino cherry
- 1 1/2 marshmallow creme
- 1 1/2 shortening
- 1 maraschino cherries
- 1
- 30
Instructions:
1. Preheat oven to 350°F Line 30 standard (2-1/2-inch) muffin pan cups with paper baking cups.
2. Reserve 2 tablespoons cake mix. Combine remaining cake mix, water, bananas and eggs in large bowl. Beat with electric mixer at low speed about 30 seconds or until moistened. Beat at medium speed 2 minutes. Combine chopped cherries and reserved cake mix in small bowl. Stir chopped cherry mixture and 1 cup chocolate chips into batter.
3. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Combine frosting and marshmallow creme in medium bowl until well blended. Frost cupcakes.
5. Combine remaining 1/2 cup chocolate chips and shortening in small microwavable bowl. Microwave on HIGH 30 to 45 seconds, stirring after 30 seconds, or until smooth. Drizzle chocolate mixture over cupcakes. Place one whole cherry on each cupcake.
Title: Red Velvet Brownies
Ingredients:
- 1 butter
- 3/4 eggs
- 2 pecans
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Line 9X13-inch baking pan with foil, leaving 1-inch overhang. Spray foil with nonstick cooking spray.
3. Combine cake mix, butter, and eggs in a large bowl. Beat with electric mixer on medium speed for 1 minute (mixture will be very thick). Add 1 cup pecans. Beat until just combined, about 15 seconds.
4. Place brownie mixture in pan. Spray finger- tips with cooking spray. Pat batter gently down over entire pan.
5. Bake 25 minutes or until toothpick inserted comes out almost clean. Cool completely on wire rack.
6. When completely cool, remove foil with brownies from pan. Spread cream cheese frosting evenly over brownie. Sprinkle with remaining 1/2 cup pecans, and red sprinkles if desired.
7. Refrigerate at least 2 hours before cutting.
8. Store covered in refrigerator.
Title: Strawberry Delight
Ingredients:
- 1 instant vanilla pudding
- 1 milk
- 3 milk
- 2 french vanilla cool whip
- 1 1/2 fresh strawberries
- 16
Instructions:
1. Follow the recipe on the box for your Strawberry cake.
2. Mix together in bowl pudding mix, strawberry powder, milk, and 6 drops of pink food coloring. Mix for about 2 minutes until thick. Put in refrigerator for 10-15 minutes to firm.
3. Once firm, fold in whip cream very gently.
4. Cut cake into 1 inch thick squares and place on the bottom of a large glass bowl (the glass shows off the layers.) Make sure you pack the squares tight all over the bottom going up about 1 1/2 inches.
5. Spread pudding and cool whip mixture over the top of the cake squares.
6. Place strawberries over the top starting at one side and making a spiral into the center of the cake.
7. The dish is ready to serve. I reccomend letting it sit in the refrigerator for 1 hour to chill and let pudding mixture get firm again.
Title: Gigi's Holiday Steamed Pudding
Ingredients:
- 1/2 shortening
- 1 salt
- 1/2 ginger
- 1/2 nutmeg
- 3/4 sugar
- 1/4 light molasses
- 2 eggs
- 3/4 pumpkin puree
- 1/4 baking soda
- 1 1/4 baking powder
- 2 flour
- 1/4 pecans
- 1
Instructions:
1. Blend shortening, salt and spices.
2. Add sugar gradually and cream well.
3. Add molasses and beat.
4. Add eggs slowly, beating while adding.
5. Add pumpkin and blend.
6. In separate bowl, blend soda, baking powder and flour.
7. Add to creamed mixture, alternately with sour milk, mixing after each addition until smooth.
8. Add almonds and mix.
9. Pour into well greased steamed pudding mold.
10. Cover tightly and steam 2 hours.
11. Unmold on plate.
12. Can re-steam 30 to 40 minutes before serving if made the day before.
Title: Chocolate Cake With Icing
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 6 cocoa powder
- 3/4 baking powder
- 3/4 baking soda
- 1/2 salt
- 2 eggs
- 1/4 milk
- 1/2 boiling water
- 1/2 vanilla
- 1 cream cheese
- 2 unsalted butter
- 1 icing sugar
- 1/4 vanilla
- 2/3 milk
- 1
- 1 1/2
Instructions:
1. Cake:.
2. Preheat oven to 350°F.
3. Combine all dry ingredients in mixer bowl & mix well. Add eggs, milk, oil & vanilla & mix on low speed just until combined then slowly add hot water while mixing & stop when just combined. Pour batter evenly into greased & floured 9” cake pan & bake for around 30 to 35 minutes until toothpick comes out clean. Let cool for 15 minutes then turn out onto cooling rack to cool completely.
4. Icing:.
5. Combine cream cheese, butter, milk, vanilla & mix on medium speed until smooth. Add sugar a third of a cup at a time & continue to mix on medium speed until combined. Add cocoa & mix until combined & smooth.
6. Cut the cake in half when cool & spread half the icing on the bottom cake in a thin layer & the other half on top of the cake also in a thin layer or don’t cut the cake & put all the icing on top.
Title: Apple Carrot Cake With Cream Cheese Filling & Praline Icing
Ingredients:
- 1 cream cheese
- 2 sugar
- 4 eggs
- 1 canola oil
- 2 all-purpose flour
- 2 baking powder
- 2 ground cinnamon
- 1 salt
- 1/4 baking soda
- 2 tart apples
- 1 carrot
- 1/2 pecans
- 1/2 brown sugar
- 1/4 butter
- 2 milk
- 1/2 confectioners' sugar
- 1/2 vanilla extract
- 1/4 pecans
Instructions:
1. In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
2. In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.
3. Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
4. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cooled cake. Sprinkle with pecans.
Title: Baked Bananas With Cream Cheese
Ingredients:
- 6 bananas
- 1 butter
- 2 cream cheese
- 2 brown sugar
- 2 white sugar
- 1 rum
- 1 cinnamon
- heavy cream
Instructions:
1. Cut the bananas in half and gently brown in butter over moderate heat. Cream together the cream cheese, sugars, rum and cinnamon until smooth.
2. Layer browned bananas and cream mixture in a greased 8x8 inch baking dish. Pour the havy cream over all and bake at 375 degrees for 15-20 minutes.
Title: Chocolate N Peanut Butter Strudel
Ingredients:
- 1 puff pastry
- 1 cream cheese
- 4 creamy peanut butter
- 1/4 egg
- 1 powdered sugar
- 2 all-purpose flour
- 1
Instructions:
1. Preheat oven to 400º. Grease a baking sheet.
2. Unfold one pastry sheet on baking sheet. Sprinkle with 2/3 cup chips to 1/2-inch of the edges.
3. Combine cream cheese, peanut butter, egg, powdered sugar and flour in a small bowl until smooth.
4. Dollop mixture over chips and pastry, and carefully spread to within 1/2-inch of the edges.
5. Dampen the edges of pastry with water using a pastry brush.
6. Cut remaining pastry sheet into 1-inch strips. Placing them in a lattice fashion one inch apart. Trim off the excess where needed.
7. Press ends of lattice to seal.
8. Bake for 20-25 min or until golden brown.
9. Place remaining 1/3 cup chips over filling between lattice strips while still hot out of the oven.
10. Let stand for 10 minute Cut into pieces and serve warm.
Title: Tropical Delight
Ingredients:
- 2 flour
- 1/2 brown sugar
- 1 margarine
- 1 butter
- 1 flaked coconut
- 8 cream cheese
- 1/2 French vanilla instant pudding
- 2 milk
- 3 1/2 crushed pineapple
- 1
Instructions:
1. In a medium bowl mix flour and brown sugar, add margarine and mix until coarse crumbs.
2. Stir in coconut and almonds.
3. Sprinkle evenly in ungreased 9 x 13 baking dish.
4. Bake 350 degrees for 18 <U+0096> 22 minutes or until golden brown, stirring twice.
5. Reserve 1C.
6. crumbs for topping.
7. Press the remaining crumbs evenly in bottom of pan.
8. Cool.
9. In a large bowl, beat cream cheese until smooth.
10. Gradually beat in whipping cream.
11. Add milk and pudding mix; beat at high speed until thickened.
12. Stir in drained pineapple, mix well.
13. Pour over cooled crust.
14. Sprinkle with reserved crumbs.
15. Cover and refrigerate before serving.
Title: Cinnamon-Ginger Cookies
Ingredients:
- 1 2/3 unbleached all-purpose flour
- 1 baking soda
- 1 cinnamon
- 3/4 ground ginger
- 1/2 nutmeg
- 1/4 ground cloves
- 1/4 ground cardamom
- 1/4 salt
- 1/8 fresh ground black pepper
- 1 unsalted butter
- 1/3 dark brown sugar
- 1/4 pure maple syrup
- 1 vanilla-flavored soymilk
- heavy cream
- granulated sugar
Instructions:
1. Preheat the oven to 350° and position 2 racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.
2. In a medium bowl, combine the flour with the baking soda, cinnamon, ginger, nutmeg, cloves, cardamom, salt and black pepper.
3. In another medium bowl, using a handheld electric mixer, beat the butter until creamy. A.
4. dd the brown sugar and maple syrup and beat at medium speed until light and fluffy. Add the soymilk, then beat in the dry ingredients at low speed.
5. Roll tablespoonfuls of the dough into balls, then roll them in the granulated sugar.
6. Arrange the balls about 1 1/2 inches apart on the prepared baking sheets. Bake for 20 minutes, or until golden and just set; shift the pans from top to bottom and front to back halfway through.
Title: Sweetheart Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 2 milk
- 1 Cool Whip
- 2
- 4 1/2
- 1
- 4
Instructions:
1. Bake chocolate cake in 9x13 pan according to package directions.
2. Cool; then crumble.
3. In a pan, on low heat, melt all the peanut butter chips with whipping cream and 1/2 cup milk.
4. Stir until completely dissolved; cool.
5. Beat 4 cups milk with 2 boxes pudding; let thicken.
6. In a LARGE (the one you use for potato salad for a potluck size) bowl, spread 1/2 the crumbled cake.
7. Layer with 1/2 the peanut butter mixture.
8. Layer with 1/2 the pudding.
9. Repeat the layers a second time.
10. Top with Cool Whip and sprinkle with candy bar pieces.
11. Chill for 2-3 hours before serving.
Title: Wine Hard Sauce
Ingredients:
- 1/3 butter
- 1 confectioners' sugar
- 1/8 salt
- 1 1/2 white wine
- nutmeg
Instructions:
1. Cream butter; add sugar gradually, beating well.
2. Add salt and continue beating, adding wine drop by drop until you get a light and smooth texture.
3. Cover and chill in refrigerator until ready to serve.