lumicero/recipes-ing2inst huggingface dataset:
Title: Oh so Easy Ice Box Coconut Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 sour cream
- 3 Cool Whip
- 24 sugar
- 16
- 1
- 2
Instructions:
1. Mix the cake mix according to directions on box. Bake in 2 cake layers and cool; split into 4 layers.
2. Mix 2 packages fresh frozen coconut with the sour cream and sugar. Set aside 1/2 c of this mixture for later use.
3. Spread the rest between layers. Now mix the 1/2 c mixture with the whipped topping; spread on top and sides. Refrigerate 3-4 days in an airtight container before cutting. Leave at least 3 days, 4 is better. Very moist.
4. Note: For a prettier presentation, toast about 1/2 cup of the coconut and sprinkle over top and/or sides.
Title: Barefoot Contessa's Brownie Tart
Ingredients:
- 6 unsalted butter
- 3 1/4 extra-large eggs
- 3 sugar
- 1 instant coffee granules
- 1 pure vanilla extract
- 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 kosher salt
- 1/4 walnuts
- 1 heavy cream
- 2 -3
Instructions:
1. Grease and flour a 9-inch tart pan with removable sides.
2. Preheat the oven to 350 degrees F.
3. Melt the butter in a bowl set over simmering water.
4. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts.
5. Set aside to cool completely.
6. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate.
7. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts.
8. Fold the flour mixture into the batter until just combined.
9. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack).
10. The inside will still be very soft.
11. Cool to room temperature before removing the sides of the tart pan.
12. Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.
Title: Almond Butter Cake With Crunchy Almond Topping
Ingredients:
- 1 1/2 sugar
- 3/4 sweet creamy butter
- 2 eggs
- 2 vanilla extract
- 1/2 salt
- 1/8 all-purpose flour
- 1 1/2 sugar
- 2
- 3/4
Instructions:
1. Preheat your oven to 350 degrees F. Grease a 9-inch cake pan.
2. In a large bowl, stir together sugar and butter until blended. Stir in eggs, one at a time, mixing well. Stir in almond extract, vanilla, and salt. Stir in flour until it is mixed in well.
3. Pour the batter into cake pan. Smooth the top. Sprinkle sugar over the top. Sprinkle with almonds.
4. Bake for 35 to 40 minutes or until top is golden. Using a toothpick won't work with this cake!
5. Cut into wedges and serve warm, chilled, or at room temperature.
Title: Fudge Banana Pudding
Ingredients:
- 1 2/3 sugar
- 1/3 flour
- 1/4 salt
- 2 milk
- 2 half-and-half
- 4 eggs
- 2 vanilla extract
- 1 bananas
- 1 sugar
- 6 vanilla extract
- 1/3
- 1/2
Instructions:
1. Combine first 3 ingredients in a large saucepan.
2. Whisk in milk, half-and-half, and egg yolks.
3. Cook over medium heat, whisking constantly, until smooth and thickened.
4. Remove from heat, and stir in chocolate morsels and 1 tablespoon vanilla.
5. Reserve 14 wafers.
6. Arrange one-third of remaining chocolate wafers in the bottom of a 4-quart baking dish.
7. Slice 2 bananas, and layer over wafers.
8. Top with one-third of pudding mixture.
9. Repeat layers twice and arrange reserved wafers on top.
10. Beat egg whites at high speed with an electric mixer until soft peaks form.
11. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
12. Fold in 1/2 teaspoon vanilla.
13. Spread meringue over pudding, sealing to edge of dish.
14. Bake at 325° for 25 minutes or until golden.
Title: Black and Tan Brownies
Ingredients:
- 6 butter
- 1 1/2 brown sugar
- 2 eggs
- 1 vanilla extract
- 4 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/2 pecans
- 3 butter
- 4 granulated sugar
- 1 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 1 salt
- 4 1/2
- 1/4
Instructions:
1. Place one rack in lower third of oven; place another rack in center of oven. Preheat oven to 350°.
2. To prepare Tan Brownies, place 6 tablespoons butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 teaspoon vanilla. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, baking powder, and 1/4 teaspoon salt, stirring well. Add flour mixture and pecans to sugar mixture, beating just until combined. Spoon into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350° in lower third of oven for 15 minutes.
3. To prepare Black Brownies, melt chocolate and 4 tablespoons butter in a large microwave-safe bowl on HIGH for 1 minute or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add 2 eggs, 1 teaspoon vanilla, and Guinness, stirring with a whisk until well combined. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour and 1/4 teaspoon salt, stirring well. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.
4. Bake on the center rack at 350° for 25 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares.
Title: Apple and Ginger Squares
Ingredients:
- 3 granny smith apples
- 3/4 butter
- 1 margarine
- 3 soft brown sugar
- 2 eggs
- 2 golden syrup
- 1 1/2 self-rising flour
- 3/4 ground ginger
- ground cinnamon
Instructions:
1. Preheat oven to 350°F, Grease and flour an 8-inch square cake pan and set aside.
2. Peel, core and chop the apples.
3. In a bowl, cream butter and sugar until light and fluffy.
4. Beat in the eggs and syrup.
5. Sift flour, ginger and cinnamon, and fold into creamed mixture with the apples.
6. Put mixture into prepared pan, and bake for 40-45 minutes, or until cooked.
7. May be cut into slices, or left as a cake and decorated with whipped cream and sprinkled with cinnamon.
Title: Fluffy Molasses Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 3/4 Crisco shortening
- 3/4 white sugar
- 1/2 brown sugar
- 2 molasses
- 4 eggs
- 1/2 flour
- 2 1/4 salt
- 2 1/4 baking soda
- 1 1/2 ground ginger
- 1 1/2 ground cloves
- ground cinnamon
Instructions:
1. Preheat oven to 350°.
2. In a large mixing bowl, cream together butter, shortening and sugars until light colored and fluffy.
3. Beat in molasses and eggs; set mixture aside.
4. In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon.
5. Blend thoroughly with wire whisk.
6. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
7. Roll dough into 1 1/2-inch balls.
8. Dip tops in granulated sugar; place 2 1/2- inches apart on greased cookie sheet.
9. Bake at 350° for 11 minutes.
10. Do not overbake.
11. Cool on wire rack.
12. To keep cookies soft and chewy, store in a tightly covered container along with slices of raw apple between layers.
13. These cookies also freeze beautifully.
Title: Apple Raisin Bread Pudding
Ingredients:
- 8 golden delicious apple
- 1 sugar
- 1/2 Splenda sugar substitute
- 3 sugar
- 3 half-and-half
- 6 eggs
- 1/4 salt
Instructions:
1. Put oven rack in middle position and preheat oven to 375°F.
2. Arrange quartered bread in 1 layer on a large(17-by 13-inch)baking sheet and toast until pale golden, 10 to 12 minutes, then cool on baking sheet; leave oven on.
3. Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated; Cook in a dry 12-inch nonstick skillet over moderate heat, swirling skillet and turning slices over occasionally, until tender and pale golden about 15 minutes.
4. Combine bread and apples in a 2-quart souffle or 2-inch deep baking dish(about 8-by 12-inch oval) Note; when I made this I layered the bread putting the apples between the layer of bread using an 8x8x2-inch glass baking dish.
5. Whisk together half and half, eggs, and remaining 1/2 cup sugar with salt in a bowl; then pour mixture over bread and apples; Let soak at room temperature 15 minutes.
6. Bake in a water bath(see note at bottom of page) until edge is set but center still trembles slightly when dish is gently shaken, 50 minutes to 1 hour for a souffle dish or 35 to 40 minutes for shallow dish. Cool pudding to warm in baking dish on a wire rack, about 1 hour (pudding will continue to SET as it cools).
7. To prepare water bath for baking; put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the pan with the pudding in it.
Title: Old Fashioned Peach Cobbler
Ingredients:
- 2 1/2 all-purpose flour
- 3 white sugar
- 1 salt
- 1 shortening
- 1 egg
- 1/4 cold water
- 3 lemon juice
- 1/4 butter
- 3/4 white sugar
- 1/2 ground nutmeg
- 2 ground cinnamon
- 1/2 cornstarch
- 1 white sugar
- 1 butter
- 1
Instructions:
1. In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
3. In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
4. Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
5. Bake in preheated oven for 35-40 minutes, or until top crust is golden brown.
Title: Vanilla Caramel Corn
Ingredients:
- 3 brown sugar
- 1 1/3 light corn syrup
- 1/2 sweetened condensed milk
- 2/3 butter
- 1/2 vanilla extract
- 1
Instructions:
1. Pop popcorn according to manufacturer's directions.
2. Transfer to 2 very large bowls and discard any unpopped kernels.
3. In a large heavy saucepan, combine brown sugar and corn syrup.
4. Bring to a boil over medium heat. Cook and stir for 3 minutes.
5. Carefully stir in milk and butter and return to a boil.
6. Remove from the heat and stir in vanilla.
7. Pour over popcorn and toss to coat.
8. Spread in a single layer on greased 15x10x1" baking pans.
9. Bake at 250 for 40 minutes, stirring once.
10. Remove from pans and place on waxed paper to cool.
11. Break into clusters.
12. Store popcorn in airtight containers or plastic bags.
Title: Cracker Cake
Ingredients:
- 22 pecan nuts
- 120 caster sugar
- 3 vanilla essence
- 1 salt
- 2 fresh strawberries
- 1
Instructions:
1. Preheat oven to 170°C.
2. Line the base of a round cake tin with baking paper.
3. Then butter and flour the tin.
4. Prepare the crackers and pecans, mix them together; set aside.
5. Put the egg whites and salt in mixer bowl and whip until foamy; then slowly shake in the sugar a little at a time- beating all the while.
6. Once it's all added, continue to beat until it is stiff and glossy (as though you are making meringue), it will take about 5 minutes.
7. With a spatula swirl in the vanilla, then very gently fold in the crackers and pecan mixture only until just combined- so the egg whites don't deflate too much.
8. Scoop into prepared tin and smooth down gently.
9. Bake for about 40 minutes until the top feels crunchy when lightly pressed and the middle seems to set.
10. Leave to cool in the tin on a rack for about 19 minutes, then carefully loosen around the edges and turn onto a rack.
11. Remove paper and cool completely.
12. When cool transfer to a serving plate and top with cream and strawberries.
Title: Delicious Mexican Choco -Flan Cake
Ingredients:
- 1 butter
- 1/3 canola oil
- 3 eggs
- 1 cold water
- 1 Nestle sweetened condensed milk
- 1 Carnation Evaporated Milk
- 3 eggs
- 1 vanilla extract
- 1 pecan halves
- 1/2
Instructions:
1. Preheat oven at 350ºF. Spray a bundt pan with cooking oil and pour 1/4 cup of the caramel topping in bottom of pan.
2. Prepare the chocolate cake according with the directions in the back of the box, and beat until smooth and pour in the prepared pan.
3. In the blender place the two milks, eggs and vanilla extract and blend well.
4. Now be very careful adding slowly the blended milk mixture over the chocolate cake mixture already poured in the pan.
5. THIS IS VERY IMPORTANT: place a sheet of aluminum foil on top of the bundt pan with the cake. Place in large roasting pan; add 1 inch of hot water to roasting pan. and then place it in the center rack of the preheated oven, without moving the mixture too much, so the cake and the flan won't mix with each other.
6. Cook for 1 hour and check for the flan to be cooked and set, inserting a toothpick in the center of the cake. If it comes out clean the cake is done, but if not, let it in the oven covered with aluminum for 10 more minutes until flan is completely set.
7. Remove from oven and let it cool for about 15 minutes, separating the sides with a spatula, and turn it very carefully over in a serving plate.
8. Decorate with halves pecans on top of the caramel sauce and place in the refrigerator. Serve cold and -- Enjoy it!
9. VARIATION: I have used Duncan Hines Caramel cake mix and the taste with the flan is excellent, too.
Title: Blackberry Linzer Cookies
Ingredients:
- 8 unsalted butter
- 1 sugar
- 1 egg
- 1 heavy cream
- 1/2 vanilla extract
- 1/2 salt
- 1 baking powder
- 1 3/4 flour
- 1/3 lemon zest
- 2 sugar
- 1/4 fresh thyme
- 7 -8
Instructions:
1. Combine butter, sugar, egg, cream and vanilla.
2. Then add salt, baking powder and flour, and beat until just combined, forming a soft dough. Form into flattened disk, cover, and refrigerate 1 hour.
3. Place dough between two large pieces of parchment paper, and roll out to 1/8 inch thickness.
4. Cut out as many 2-inch round cookies as you can, placing on a lined baking sheet. Use a linzer cookie cutter or a 1-inch round cookie cutter to create center holes in half of the rounds.
5. Chill all dough you aren't working with, including all the cutting scraps, in the refrigerator before rolling them out again to make more rounds.
6. Chill cut-out dough 10-15 minutes, if possible, before assembling cookies, so cookies won't lose their shape when handling. Preheat oven to 350 degrees F when ready to assemble and bake.
7. To assemble, fill a small piping bag (or a quart-size resealable plastic food storage bag with the tip of one of its bottom corners snipped off) with the jam.
8. Squeeze 1/2 teaspoon of the jam onto the center of each bottom round of dough. Top with the second rounds that have a hole in them, pressing gently to create a sandwich.
9. Space cookies 1 inch apart and bake one sheet at a time for 10 to 12 minutes or until the edges are barely golden brown.
10. To make lemon-thyme sugar: Whisk together zest, sugar and thyme leaves.
11. While cookies are still hot on the baking sheet, immediately sprinkle them with lemon-thyme sugar, then transfer the cookies to a wire rack to cool completely.
Title: Chocolate Mousse
Ingredients:
- 155 chocolate
- 100 rum
- 2 icing sugar
- 400 gelatin
- 2 boiling water
- 8
- 4
Instructions:
1. Whip 400g whipping cream with icing sugar till mousse state and chill till ready to use.
2. Dissolve gelatin in water and keep warm for use later.
3. Heat 100g whipping cream till hot but not boiling, add in the chopped chocolate pieces and stir till you get a smooth paste. (You might need to warm this in a hot water bath, if the chocolate pieces are not dissolved completely.).
4. Stir in the gelatin and rum. Cool the chocolate mixture a little.
5. Stir some whipped cream into the slightly warm chocolate mixture a few times.
6. Pour chocolate mixture into the whipped cream and mix gently till well combined. If the mixture is runny, chill in the refigerator for 2 - 3 minutes.
Title: Chocolate Rice Bake
Ingredients:
- 1 sweetened condensed milk
- 2 butter
- 4 milk
- 1/2 half-and-half cream
- 2 vanilla
- 3 cooked long-grain rice
- 2 icing sugar
- 2
- 1
Instructions:
1. Set oven to 325 degrees.
2. Butter a shallow souffle dish.
3. In a bowl, combine the condensed milk with the 2 ounces of chocolate in a medium-sized saucepan, over low heat; cook, stirring constantly, until the chocolate has melted (about 5 minutes).
4. Gradually add in the butter; stir until melted.
5. Remove the pan from the heat.
6. Whisk the milk into the chocolate mixture.
7. Beat in the egg yolks, and 2 tsp vanilla.
8. Stir in the rice.
9. Transfer the mixture into the prepared dish.
10. Bake for 30 minutes, (the middle will be slightly loose).
11. Cool on a wire rack.
12. Refrigerate until well chilled (about 4 hours).
13. Before serving, beat the whipping cream in a large bowl with 1 tsp vanilla and 2 Tbsp confectioners sugar (or to taste).
14. Pile the whipped cream on top of the cooled pudding.
15. With a vegetable peeler, scrape the piece of chocolate over the top to make chocolate curls.
16. Refrigerate until ready to serve.
Title: Lowest Cal Chocolate Chip Cookies I Can Find
Ingredients:
- 1 all-purpose flour
- 1/2 wheat flour
- 1 baking powder
- 1/2 salt
- 1/2 margarine
- 1/2 Splenda sugar substitute
- 1/4 brown sugar
- 2 soymilk
- 2 vanilla extract
- 1 lemon juice
- 1 maple syrup
- 1/2
Instructions:
1. Preheat oven to 350F, line 1 or two cookie sheets with none stick foil, or lightly greaced foil.
2. In a medium bowl, vigorously stir together the butter, sugar
3. Add the maple syrup, extract, lemon juice, and milk.
4. Gently fold in the flour, salt, baking powder, and chips (do not over mix!).
5. Spoon 1 tablespoon of the dough onto the cookie sheet (s) and press them down to about 1/4 inch thinkness.
6. Bake for 8-10 minutes of until golden.
Title: Pineapple Pecan Cake
Ingredients:
- 2 sugar
- 2 flour
- 2 eggs
- 2 baking soda
- 20 crushed pineapple with juice
- 1 pecans
- 1 confectioners' sugar
- 8 cream cheese
- 1/4 - 1 butter
- 1 vanilla
Instructions:
1. Mix sugar, flour, eggs, baking soda and pineapple.
2. Add nuts and mix again.
3. Pour into greased and floured pan (s).
4. Bake 40 minutes at 350F degrees.
5. ------Frosting------Frost when cool with cream cheese icing: Mix sugar, cream cheese, butter and vanilla.
Title: Mountain Dew Cake
Ingredients:
- 1 pudding mix
- 1 eggs
- 1
- 3/4
- 4
Instructions:
1. Preheat oven to 325° Spray a 12 to 15 cup fluted pan with nonstick baking spray with flour.
2. In a large bowl, combine cake mix and pudding mix. Add soda, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
3. Pour batter into prepared pan, and bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean.
4. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
Title: Creamy Blender Chocolate Frosting
Ingredients:
- 6 granulated sugar
- 1 1/2 vanilla
- 1 butter
- 6 half-and-half
- 1
Instructions:
1. Place first four ingredients in blender.
2. Heat half and half until just hot.
3. Pour milk over ingredients in blender and let sit for about two minutes, then blend on high speed until thickened.
4. Note: You can substitute evaporated milk for the half and half.
Title: Patriotic Cake
Ingredients:
- 1 brown sugar
- 2 butter
- 1 eggs
- 3 clove
- 2 nutmeg
- 1 baking soda
- 1 water
- 1 dried currant
- 1 raisins
- 1/2
Instructions:
1. Let dough rise; add brown sugar, butter, eggs, cream, cloves and nutmeg. Mix well.
2. Dissolve soda in water; mix into dough. Add currants and raisins; mix well.
3. Turn into greased pan. Let rise for 20 minutes. Bake in preheated 325 F oven for 1 hour or until cake tests done.
4. Cool. Ice as desired and garnish with candied cherries.
Title: Banana Rum Filling
Ingredients:
- 5 bananas
- 2 powdered sugar
- 1/2 light rum
- 1/3
Instructions:
1. Beat the bananas, whipping cream, powdered sugar and rum until fluffy.
2. Spread evenly between cake layers.
3. Enjoy!
Title: Can't Be Beet Chocolate Cake
Ingredients:
- 1 beet
- 2 water
- 1 unsweetened applesauce
- 1 water
- 1 vanilla extract
- 1/2 apple cider vinegar
- 1/2 whole wheat flour
- 1 unbleached white flour
- 1 sugar
- 2 cornstarch
- 1/2 baking soda
- 1/4 salt
- cinnamon
Instructions:
1. Peel and dice one large beet. Place the pieces in a saucepan with water to cover and boil until soft. (I’ve heard that you can buy canned beets, so you may want to skip this step–and the resulting red hands–by using pre-cooked beets.) Allow the beets to cool, and then drain them, reserving the red water for another purpose. Put the drained beets into the food processor with 1/4 cup (clear) water, and process until pureed.
2. Preheat the oven to 325 degrees. Oil or spray your cooking pan(s).
3. Put the pureed beets into a 2-cup measure. Add enough apple sauce to reach the 2-cup line. Add the 2 tablespoons water, vanilla extract, and apple cider to the beets and mix well.
4. Mix the dry ingredients together; then add the beet mixture and stir until well-combined. Bake for 35-60 minutes, depending on the size of pan you use: more for small, deep pans and less for a 9X13 pan. (I used a 9X13 pan, and it took 35 minutes.) Test by inserting a toothpick into the center; it’s done when the toothpick comes out clean.
5. Allow to cool completely before cutting and serving.
Title: Famous Chocolate Wafer Cookies/Chocolate Snaps
Ingredients:
- 1 1/2 flour
- 3/4 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 3/4 granulated sugar
- 1 granulated sugar
- 2 egg
- 1 water
- 1 pure vanilla extract
- 1
Instructions:
1. In a medium bowl, combine flour, cocoa, baking powder, and salt.
2. In a large bowl, beat the butter until creamy. Add the sugar, egg, water and vanilla. Beat on high speed for about 1 minute.
3. Stir in the flour mixture until just incorporated.
4. Chill dough for at least an hour.
5. Preheat oven 350 degrees F.
6. Roll 1/8 inch thcik. Use a round cutter to cut 2 1/4 inch circles. Place circles on lined baking sheets and bake for 17 minutes or until they start to smell and appear done.
Title: Easy Strawberry Shortcake
Ingredients:
- 6 strawberries
- 1/2 sugar
- 2 all-purpose flour
- 2 baking powder
- 1/2 butter
- 1 egg
- 2/3 milk
Instructions:
1. Preheat oven to 450°F.
2. In a small bowl, stir together strawberries and 1/4 cup sugar and set aside (sometimes i add a little rum to soak).
3. In medium bowl stir together remaining sugar, flour, and baking powder. Cut in butter until it resembles coarse crumbs.
4. Combine egg and milk and add to flour mixture. Stir to moisten.
5. Drop dough into 8 mounds on ungreased baking sheet. Flatten mound with back of spoon until about 3/4 inch thick.
6. Bake about 10 minutes ad let cool for 10 minutes.
7. Cut shortcakes in half horizontally and spoon in some strawberry mixture and add some whipped cream. Replace top halves of shortcakes and top with more strawberry mixture and whipped cream.
Title: Wicked Mars Bar Filled Crepes
Ingredients:
- 240 ice cream
- 4 strawberries
- 4 eggs
- 4 flour
- 2 sugar
- 1/2 milk
- 1 water
- 1/2 butter
- 1
Instructions:
1. Put egg, flour, sugar, milk, water and butter in a bowl and hand blend for 1 minute.
2. Scrape down the sides and blend for an additional minute or until smooth.
3. Refrigerate for 1 hour.
4. Makes about 8 crepes.
5. To Cook:
6. Use a non stick skillet so as not to use additional oil or fat.
7. Pour a little batter in the pan, tilt the pan to spread the batter evenly on the bottom of the pan (I like them to be very thin).
8. Cook over medium heat for a minute or two until the bottom is light brown, flip and cook for a few seconds more.
9. Remove from heat and stack on a plate with wax paper between them.
10. Chop a Mars Bar into half, lengthwise and heat it until just melting in a microwave safe dish for about 20-30 seconds.
11. Fill one crepe with the semi-melted Mars Bar and roll it into a pillow – dust with icing sugar and squeeze chocolate or caramel sauce over the crepe – garnish with a strawberry and a dollop of ice cream. Wicked!