lumicero/recipes-ing2inst huggingface dataset:
Title: Tassajara Torte With Fruit
Ingredients:
- 1/2 mace
- 1 vanilla extract
- 1/2 shortening
- 1 white sugar
- 1 white flour
- 1/2 cornstarch
- 1/2 salt
- 1 1/2 baking powder
- 1/4 milk
- 2 eggs
- 2 honey
- 1 sugar
- 1 sour cream
- vanilla extract
Instructions:
1. Blend mace and vanilla with shortening.
2. Cream in sugar.
3. Sift together flour through baking powder.
4. Beat eggs and milk together.
5. Add dry and milk mixtures to shortening.
6. Grease and flour a 9-inch round cake pan or 8-inch square baking pan.
7. Add batter.
8. Bake at 350°F approximately 45 minutes until center is dry when tested with a toothpick.
9. Cool in pan 20 minutes.
10. Turn onto wire rack.
11. Turn right side up.
12. Mix honey or sugar with sour cream and vanilla.
13. Mix in fruit pieces.
14. Use as topping on torte.
Title: Sour Cream Bundt Cake
Ingredients:
- 1 sugar
- 1/2 eggs
- 4 sour cream
- 3/4 walnuts
- 1 brown sugar
- 1 cinnamon
- 4
- 1
Instructions:
1. Combine cake mix, sugar, eggs, oil, and sour cream in mixer until smooth.
2. Fold in chopped nuts.
3. Is a separate bowl, mix brown sugar and cinnamon.
4. Grease a bundt pan with butter then line with flour.
5. put 1/3 of the brown sugar/cinnamon mixture in the bottom of the pan.
6. Put 1/2 the cake batter in the pan.
7. Place another 1/3 of the brown sugar/cinnamon mixture on the batter.
8. Place the other 1/2 of the cake batter on top.
9. Top with remaining 1/3 brown sugar/cinnamon mixture.
10. Bake at 350 for 60-65 minutes.
Title: Rum Filling
Ingredients:
- 2 sugar
- 1/4 salt
- 1 milk
- 1 vanilla
- 1 gelatin
- 1 1/2 cold water
- 2 sugar
- 2 rum
- 2
Instructions:
1. Beat egg yolks, sugar and salt until light.
2. Add scalded milk and cook over double boiler until mixture coats the back of a spoon. Chill.
3. Fold into whipped cream.
4. Soak gelatin in cold water and dissolve over hot water.
5. Beat egg whites and 2 tablespoons sugar until stiff.
6. Add gelatin to egg yolk mixture and fold in stiffened egg whites.
7. Add rum.
8. When the filling begins to thicken, spread on layer of cake; let stand until set then top.
Title: Thai Pancake - Thai Roti
Ingredients:
- 2 all-purpose flour
- 1/2 water
- 1 egg
- 1 sweetened condensed milk
- 1 sugar
- 1/2 salt
- 1 butter
- 1 banana
Instructions:
1. Watch the videos metioned in the recipe description.
2. In a bowl, combine water, egg, condensed milk, sugar, and salt. Mix well. Set aside.
3. Sift the flour into a large bowl, and form a crater in the sifted flour. Pour the water/egg mixture into the flour, and mix well. Add melted butter.
4. Knead this until the bowl is clean and you have a nice ball of dough. Lightly coat the dough ball with vegetable oil (we like canola oil). Let it sit for 30 minutes.
5. Next, knead your dough a bit more, and form it into several balls (dough for 8 small pancakes of 3 to 3 inches). Coat them with vegetable oil.
6. Roll a ball of dough flat with a rolling pin, then cut from center out to edge. Roll it up. Push it in with your finger. Repeat this a few times.
7. Now roll and stretch the dough ball into a very flat square sheet (8 to 8 inches), for this step coat it with a bit more oil, pick it up and place it on a hot (highest setting) pancake griddle that has melted margarine on it. You can use a skillet also, but we found that our electric pancake griddle works great. Note. this step is not easy, you will need some exercice to perform this step perfectly.
8. Add chopped banana or your favorite filling in the middle. Wrap horizontally one side first, then opposite side. Then vertically one end, then opposite to that end and make a purse covering the filling. Flip and fry for another 30 seconds. It took about 1 minute to finish cooking.
9. Cut into 9 pieces and if you like top with sugar or with sweetened condensed milk.
10. Enjoy this recipe! It's a lot of fun, and very tasty.
11. Note: I had cherries at home. I used them for filling using some cornstarch to make the juice thicker.
Title: Pineapple Refrigerator Loaf
Ingredients:
- 1/2 butter
- 1 margarine
- 2 sugar
- 2 eggs
- 1 crushed pineapple
- 1/3 graham cracker crumbs
- 2 1/2
Instructions:
1. Cream butter and sugar together.
2. Beat egg yolks with cream, placing over hot water to cook slightly.
3. When thick and smooth, add to butter and sugar mixture; cool.
4. Stir in pineapple and juice and fold in stiffly beaten egg whites.
5. Spray a pan (something like a casserole dish or an 8-in. square pan) with nonstick spray.
6. Spread about 1/4 of the crumbs on the bottom.
7. Over the crumbs spread 1/3 of the pineapple mixture.
8. Repeat with alternate layers, ending with the last of the crumbs.
9. Cover the pan tightly (One of those Saran quick covers is good.) and refrigerate for 24 hours.
10. Serve cold.
Title: Mom's Easy Apple Dumplings
Ingredients:
- 1 apples
- 4 sugar
- 4 cinnamon
- 4 nutmeg
- 1/4 butter
Instructions:
1. roll out pie crust. cut into 4 even sections.
2. peel, core, and quarter apples.
3. place 1 whole apple into 1 section of dough. fill with 1 teaspoons sugar, 1 teaspoons cinnamon, a pinch of nutmeg, and 1 pat of butter. bring up sides of dough to enclose apple. place in greased baking dish.
4. repeat with rest of apples.
5. bake at 350F for 20 minutes or until apples are soft.
Title: Pecan Spice Cake
Ingredients:
- 1 butter
- 1 margarine
- 3/4 white sugar
- 4 brown sugar
- 3 eggs
- 1 flour
- 1 baking powder
- 2 baking soda
- 1/2 cinnamon
- 1 ground cloves
- 2 buttermilk
- pecans
Instructions:
1. Preheat oven to 350F and grease a tube pan.
2. Cream butter with the (both) sugar until light and fluffy.
3. Add the beaten eggs and blend well.
4. Sift in the dry ingredients and alternately, add in the buttermilk, mixing well after each addition.
5. Stir in the pecans.
6. Pour into the greased tube pan.
7. Bake for around 1 hour.
Title: S'Mores Torte
Ingredients:
- 1/2 butter
- 6 sugar
- 2/3 eggs
- 3 vanilla extract
- 1 graham cracker crumbs
- 2 mini marshmallows
- 1 1/2
Instructions:
1. Preheat oven to 350*F.
2. Grease the bottom and sides of an 8" round cake pan; line the bottom with waxed paper, grease the paper, and dust with graham cracker crumbs.
3. In a large heavy saucepan over medium heat, begin to melt the butter.
4. When it's half melted, add the chocolate and stir until the chocolate is half melted.
5. Remove pan from heat and stir until both are fully melted.
6. Stir in the sugar, eggs, vanilla, graham cracker crumbs, and marshmallows.
7. Pour and scrape the batter into the prepared pan and bake for 30 minutes, or until the top is browned, the edges are crusty, and the center is still soft.
8. Cool in pan on a wire rack for 20 minutes.
9. Run a knife around the rim of the cake, cover with waxed paper, and invert onto a serving plate.
10. Remove the pan and peel off the lining paper.
11. Cover with another plate and invert again; remove the top sheet of waxed paper and cool about 15 minutes more.
12. Serve with whipped cream, ice cream and fudge sauce, or dust with powdered sugar.
Title: No-Bake Cannoli Cake
Ingredients:
- 1 cream cheese
- 1 ricotta cheese
- 1/2 sugar
- 1 vanilla
- 2
Instructions:
1. Beat cheeses, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in the whipped cream.
2. SPREAD 2 cups of the cheese/cream mixture onto bottom of 13x9-inch baking pan. Top with layers of 30 of the wafers and half of the remaining cheese/cream mixture; repeat layers of wafers and cheese/cream mixture. Cover.
3. REFRIGERATE 4 hours. Top with chocolate curls and piped swirls of whipped cream if you like. Cut dessert into 9 pieces to serve. Store leftover dessert in refrigerator.
Title: Choco-Cinnabits
Ingredients:
- 1 vanilla
- 1/2 cinnamon
- 1 eggs
- 1 powdered sugar
- 2 cinnamon
- 1/2
- 1/4
Instructions:
1. Heat oven to 350 degrees.
2. In a large bowl, combine cake mix, oil, vanilla, 1 tsp cinnamon, and eggs.
3. In another bowl, combine powdered sugar and cinnamon.
4. Shape the dough into 1-inch balls and roll in cinnamon/sugar mixture.
5. Place balls 2 inches apart on an ungreased cookie sheet.
6. Bake for about 14 minutes.
Title: Civil War Cake
Ingredients:
- 1 raisins
- 2 water
- 2 sugar
- 1 shortening
- 4 1/2 cake flour
- 1 salt
- 2 cinnamon
- 2 baking soda
- 1/8 nutmeg
- 1 clove
- 1
Instructions:
1. Combine raisins, sugar, 1 cup of water, shortening, salt & spices in a saucepan.
2. Bring to a boil, simmer 3 minutes, stirring occasionally, then cool till lukewarm, then add the other cp of water.
3. Dissolve soda in 2 teas.
4. of water, set aside. Stir sifted & measured flour into raisin mixture & beat until smooth.
5. Add dissolved soda last. Pur into greased floured 13x9 [am & bale 50-55 min.
6. at 350 degrees.
7. It may also be cooked in a tube pan.
8. Serve with whipped cream or caramel frosting.
9. Combine 3/4 cup of brown sugar 1/2 cup of water 1/2 tsp salt in a saucepan.
10. Cook 6 min.
11. stirring often.
12. Cool to lukewarm and stir in 3 Tbsp.
13. of butter.
14. Then gradually stir in 21/4 cups of sifted confectionery sugar, beating until smooth.
15. Stir in 1 teas.
16. vanilla and spread on cake. You will be surprised how good it taste with such little ingredients.
Title: Rhubarb Custard Pie
Ingredients:
- 1 rhubarb
- 1 flour
- 1 sugar
- 2 eggs
- 1 milk
- 1 lemon juice
Instructions:
1. mix all ingredients together & pour in pie crust.
2. You can use either a double crust or a single crust with meringe.
Title: Quick & Easy Peach Cobbler
Ingredients:
- 1 sugar
- 1/4 cinnamon
- butter
Instructions:
1. Preheat oven to 350.
2. Break pie into big chunks& put in a buttered deep dish pie plate or baking dish.
3. Combine cinnamon& sugar and sprinkle over chunks.
4. Dot with butter.
5. Bake 1 hour or until golden brown.
6. Serve warm with ice cream.
Title: Jilllyray's Cinnamon Rolls
Ingredients:
- 1 marshmallows
- 8
Instructions:
1. Turn on the oven to 375 degrees.
2. Seperate the dough into eight triangles. Place one marshmallow right in the middle of each triangle. Sprinkle each marshmallow with some of the cinnamon sugar.
3. Bring up all of the sides of the roll to completely cover the marshmallow, pinching all of the edges together so that none of the marshmallow shows.
4. Cover the cookie sheet with a piece of parchment paper. Place the rolls on the parchment paper, making sure none of them are touching. Sprinkle with more cinnamon sugar.
5. Bake the rolls for about ten minutes, until they are light brown and puffed up. Use ovenmitts or hot pads to remove the cookie sheet from the oven.
6. Serve warm.
7. NOTE: to make cinnamon sugar, combine 1/2 cup sugar with 1 teaspoon cinnamon.
Title: Cranberry Pistachio Biscotti
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 3 eggs
- 3/4 granulated sugar
- 1/2 butter
- 2 vanilla
- 1/3 dried cranberries
- 1/2 pistachios
Instructions:
1. Preheat oven to 350°F.
2. Cookie sheet, greased.
3. In a medium bowl, combine flour, baking powder and salt.
4. In a large bowl, beat eggs, sugar, butter and vanilla until blended. Gradually add dry ingredients until a sticky dough forms. Using floured hands, work in cranberries and nuts until evenly distributed and dough is smooth.
5. Divide dough in half. Shape into two rolls about 10 inches long. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 20 minutes or until browned.
6. Cool on sheet for 10 minutes, then cut into slices ½ to ¾ inch thick. Arrange slices upright on cookie sheet. Lower oven heat to 300°F and bake for 20 to 25 minutes or until firm and dry. Immediately transfer to wire racks. Makes about 3 dozen.
7. 500 Best Cookies, Bars & Squares.
Title: Fried Pie Crust
Ingredients:
- 1 Crisco shortening
- 4 all-purpose flour
- 3/4 salt
- 3 powdered sugar
- 1 buttermilk
- 1/4 baking soda
Instructions:
1. Add flour, salt and powdered sugar into bowl.
2. Cut in shortening until mixture is incorporated well.
3. Add soda to buttermilk.
4. Add to flour mixture, stirring just until moistened.
5. Roll dough into a ball and chill for 30 minutes.
6. Roll out onto floured surface and cut into 6" circles.
7. Fill with your favorite pie filling.
8. Fry until golden brown.
Title: Chocolate Marble Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 instant coffee
- 1/3 cocoa powder
- 1 1/3 granulated sugar
- 1 egg
- 1 unsalted butter
- 6 nonfat yogurt
- 1 vanilla extract
- 2
Instructions:
1. Have all ingredients at room temperature Preheat oven to 350 degrees with rack in the lower third of the oven. Spray 8-10 cup tube pan with cooking spray.
2. Use a whisk to combine four, baking powder, baking soda, and salt. Sift together. Set aside. In a small bowl combine the espresso powder, cocoa and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth. Set aside. In another small bowl, whisk whole egg with egg white. Set aside.
3. Cut the butter into pieces and place in an electric mixing bowl. Beat for 1 minute to soften. Gradually add remaining 1 cup of sugar and beat at high speed for about 3 minutes. Dribble eggs in slowly, about 1 T at a time, beating constantly for about 2 minutes. On low speed, beat in a third of the flour mixture. On medium-high speed, beat in half of the yogurt. On low speed, beat in half of the remaining flour. On high speed, beat in the rest of the yogurt and the vanilla. On low speed, beat in the remaining flour.
4. Measure out 1 1/2 cups of yogurt batter and mix into the cocoa mixture. Set aside.
5. Use a large spoon to fill the bottom of the pan with about three quarters of the white batter placed in dollops. Cover the white batter with dollops of chocolate batter. Top the chocolate batter with small dollops of white batter spaced so that the chocolate batter shows through. Use a table knife to marble the batters together with a circular or zigzag motion; be careful not to blend them too much. Bake for 45-50 minutes or until the cake starts to pull away from the sides of the pan and a toothpick inserted in comes out clean.
6. Cool for 10-15 minutes on a rack. Unmold the cake. Cool completely before serving or storing.
Title: Door County Cherry Biscotti
Ingredients:
- 3 eggs
- 1/2 butter
- 1 sugar
- 3 sugar
- 1 all-purpose flour
- 3 2/3 baking soda
- 1/4 baking powder
- 1/2 dried cherries
- 1 shortening
- 1 white chocolate baking squares
- 1
- 2
- 4
Instructions:
1. Separate one egg; set aside.
2. In a large mixing bowl, cream butter and 1 cup plus 2 tablespoons sugar until light and fluffy. Beat in remaining eggs and reserved egg yolk. Beat in extract.
3. Combine flour, baking powder and baking soda; gradually add to the creamed mixture.
4. Turn onto floured surface. Knead in cherries and almonds. Divide dough in half; spape each portion into a 12x3" rectangle. Transfer to a greased baking sheet.
5. Beat reserved egg white; brush over dough. Sprinkle with remaining sugar.
6. Bake at 350F for 28-30 minutes. Cool 10 minutes.
7. Transfer to a cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices. Place cut side down on greased baking sheet. Bake for 20-25 minutes, turning once. Remove to wire racks to cool.
8. In a microwave safe bowl, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; let stand until set.
9. Melt white chocolate and remaining 2 teaspoons shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; set stand until set. Store in an airtight container.
Title: Nigella Lawson Flourless Chocolate Orange Cake
Ingredients:
- 2 oranges
- 6 eggs
- 1 baking powder
- 1/2 bicarbonate of soda
- 200 caster sugar
- 250
- 50
Instructions:
1. Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
2. Drain, and when cool, cut the oranges in half and remove any big pips.
3. Then pulp everything - pith, peel and all - in a food processor.
4. Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin.
5. Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
6. Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
7. Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.
Title: Strawberry Biscuit Shortcake
Ingredients:
- 1/2 all-purpose flour
- 1/4 sugar
- 3/4 baking powder
- 1/8 salt
- 1 butter
- 3 milk
- 1/2 fresh strawberries
- 1/2 ice cream
Instructions:
1. In a bowl, combine flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs.
2. Stir in the milk until a thick batter forms.
3. Drop four mounds of batter onto a greased baking sheet.
4. Bake at 375 degrees for 14 minutes or until golden brown.
5. Layer biscuits with berries and ice cream in bowls.
Title: Cherry Pound Cake
Ingredients:
- 3 3/4 flour
- 1/2 baking powder
- 1 1/2 shortening
- 3 sugar
- 6 eggs
- 3/4 milk
- 16 maraschino cherries
- 1 vanilla
Instructions:
1. Sift together flour and baking powder; set aside.
2. Cream shortening and sugar.
3. Add eggs one at a time.
4. In a separate bowl combine milk, cherries, cherry juice and vanilla.
5. Add flour and milk mixtures alternately to sugar mixture.
6. Pour into a tube pan and bake at 350°F for 1 1/2 hours or bake in 3 layer pans for 45 minutes.
Title: Easiest Snickerdoodles Ever
Ingredients:
- 1 eggs
- 2 vanilla
- 1/3 sugar
- 2 cinnamon
- 1/2
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. In medium mixing bowl, combine cake mix, oil, and eggs until well blended.
3. Stir together cinnamon and sugar in a separate bowl and set aside.
4. Form dough into 1" balls and roll in sugar mixture and place on non-stick cookie sheet (or regular cookie sheet lightly sprayed with cooking spray).
5. Bake 8 - 10 minutes, until cookies are lightly browned.
Title: Cloudberry Cream
Ingredients:
- 1 1/2 sugar
- 4 vanilla extract
- 1
- 1/2
Instructions:
1. Whip the cream and sugar, add vanilla extract.
2. Fold in the cloudberry jam.
3. Pour into a nice bowl and decorate with cloudberries.
4. May be served with Krumkaker or almond flavored cookies or used between layers of a torte.
Title: The Neiman Marcus Cookie
Ingredients:
- 2 butter
- 4 flour
- 2 baking soda
- 2 sugar
- 5 blended oatmeal
- 24 chocolate chips
- 2 brown sugar
- 1 salt
- 1 -8 eggs
- 4 baking powder
- 2 vanilla
- 2
- 3
Instructions:
1. Cream the butter and both sugars.
2. Add eggs and vanilla;
3. mix together with flour, oatmeal, salt, baking powder, and soda.
4. Add chocolate chips,Hershey Bar and nuts.
5. Roll into balls and place two inches apart on a cookie sheet.
6. Bake for 10 minutes at 375 degrees.
Title: Super Moist Brownies
Ingredients:
- 1/2 butter
- 1 white sugar
- 2 eggs
- 1 vanilla extract
- 1/3 cocoa powder
- 1/2 all-purpose flour
- 1/4 salt
- 1/4 baking powder
- 1/4 milk
- 2 -3 honey
- 1/2 chocolate chips
- 1 confectioners' sugar
- 1/2 cocoa powder
Instructions:
1. Pre-heat oven to 350 degrees farenheit. Grease and flour a 8 inch pan(depending on how thick you want the brownies)
2. Melt the butter (I reccomend a microwave,but a saucepan works too) and stir in a large bowl; vanilla ,eggs , the melted butter , cocoa powder , baking powder, salt and flour,pour into the greased pan and set aside.
3. Whick together all the ingredients for the Lava layer in a seperate bowl.Once mixed pour the lava layer over the brownie batter.
4. Bake in the pre-heated oven for 25-30 minutes until the batter no longer jiggles in the middle(Do not overcook, but if it is still fairly jiggly put it in for a few more minutes, but watch it like a hawk)
5. Once sufficiently cooked slice and serve, enjoy!
Title: Melissa Clark's One Bowl Shortbread
Ingredients:
- 2 all-purpose flour
- 1/4 sugar
- 0.25 salt
- 1/2 unsalted butter
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Whisk together flours or flour and cornstarch, sugar and salt.
3. Stir in melted butter.
4. Press dough into 8x8 or 9x9 pan lined with parchment paper.
5. Bake until golden on top, 35 to 45 minutes.
6. As soon as it comes out of the oven, shower the top with more sugar and be generous. Use a butter knife to cut the shortbread into bars in the pan while it's still hot.
Title: German-Chocolate Cake With Coconut-Pecan Sauce
Ingredients:
- 1/3 unsalted butter
- 1 sugar
- 1 1/4 water
- 1/2 vanilla extract
- 1 1/2 egg
- 2 all-purpose flour
- 1 baking powder
- 2 salt
- 2 sugar
- 1/8 cornstarch
- 1 1/2 butter
- 2 1/2 margarine
- 1 pecans
- 3 sweetened flaked coconut
- 1/3 vanilla extract
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 350°.
2. Place butter and chocolate in a large microwave-safe bowl, and microwave at high 1 minute or until melted, stirring until smooth.
3. Stir in sugar, water, and vanilla.
4. Add egg whites and egg, stirring with a whisk.
5. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, and add to chocolate mixture, stirring with a whisk until smooth.
6. Coat bottom of a 13 x 9-inch baking pan with cooking spray; pour batter into pan.
7. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack.
8. Serve cake with Coconut-Pecan Sauce.
9. Coconut-Pecan Sauce:.
10. Combine sugar and cornstarch in a medium, heavy saucepan.
11. Add milk; stir with a whisk.
12. Add butter. Bring to a boil over medium heat; cook 1 minute. Stir constantly.
13. Remove from heat; stir in pecans, coconut, and vanilla. Serve warm over cake.
Title: Caramel Custard
Ingredients:
- 6 eggs
- 2/3 sugar
- 1 water
- 1 vanilla essence
- 2 milk
- 3 cinnamon sticks
- 2 green cardamoms
- 3 cloves
Instructions:
1. Combine cloves, cardamoms and cinnamon in a muslin cloth.
2. Place in a pan with milk and water.
3. Keep aside.
4. In a small heavy bottom pan, mix water and sugar.
5. Stir gently until the sugar dissolves.
6. Place pan over high heat.
7. Cook till it is medium-amber in colour.
8. Immediately pour caramel into a 9" souffle dish.
9. Tilt and swirl dish to evenly coat the bottom and halfway up side.
10. Set aside.
11. Heat milk and spices until steaming hot; remove and let it cool slightly.
12. Discard the spices.
13. In another bowl, beat eggs and remaining 1/3 cup sugar.
14. Gradually add the milk, blending with a fork.
15. Pour egg mixture into the prepared souffle dish.
16. Place the dish into a large baking pan which is at least 2" deep.
17. Place in a pre-heated oven at 250 degrees Fahrenheit.
18. Add enough boiling water to larger pan to come half way up the sides of the souffle dish.
19. Bake uncovered for 15-20 minutes or till set.
20. Remove the dish from hot water, cover and refrigerate for at least 5 hours.
21. Unmold and serve.
Title: 2 Layer Peanut Butter Pie
Ingredients:
- 1/4 margarine
- 3 all-purpose flour
- 2 vanilla
- 1 sugar
- 1 eggs
- 2 cream cheese
- 9 Cool Whip
- 6 confectioners' sugar
- 8 vanilla
- 1 peanut butter
- 1/4
- 2
Instructions:
1. Preheat oven to 350°F.
2. Mix First 6 ingredients together at medium speed until smooth.
3. Pour in unbaked pastry shell and bake for 35 minutes and let cool.
4. Mix cool whip, cream cheese, sugar, vanilla, and peanut butter.
5. Add on top of cooled pie.
6. Garnish with chocolate chips.