lumicero/recipes-ing2inst huggingface dataset:
Title: Ultimate Sugar Cookies
Ingredients:
- 1 1/4 sugar
- 1 butter flavor shortening
- 2 butter
- 1/4 eggs
- 1 vanilla essence
- 3 all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
Instructions:
1. Combine sugar and shortening in a large bowl. Beat at medium speed of electric mixer until well blended.
2. Add eggs, syrup and vanilla. Beat until well blended and fluffy.
3. Combine flour, baking powder, baking soda and salt. Add gradually to the creamed mixture at low speed. Mix until just blended.
4. Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour.
5. Heat oven to 375 degrees F. Spread 1 tbsp of flour on large sheet of waxed paper. Place 1/4th of dough on floured paper. Flatten slightly with hands.
6. Turn dough over and cover with another large sheet of waxed paper. Roll dough into 1/4-inch thickness. Cut out cookies with floured cutter.
7. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart. Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
8. Bake one baking sheet at a time for 5-9 minutes, depending on the size of cutouts. Bake smaller, thinner cutouts closer to 5 minutes; larger cutouts closer to 9 minutes. Do not over bake.
9. Cool for 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely, then frost if desired.
Title: German Marbled Chocolate Cake
Ingredients:
- 6 cream cheese
- 4 butter
- 1/3 sugar
- 2 eggs
- 2 flour
- 2 vanilla extract
- 8 butter
- 1/2 flour
- 1 baking powder
- 1/2 salt
- 1/2 eggs
- 4 white sugar
- 1 1/4 vanilla extract
- 2 icing sugar
Instructions:
1. Preheat oven 350°, butter and flour a 10-inch square pan.
2. Cheesecake Batter: With a blender beat the cream cheese and butter in small bowl on high for 2 minutes.
3. Add sugar, then eggs one at a time, blending well.
4. Blending on low speed add the flour and then the vanilla, set aside.
5. Chocolate Cake Batter: Melt chocolate pieces and butter in pan over low heat; remove pan from heat, stir twice and set aside.
6. Sift flour, baking powder and salt.
7. Beat eggs with blender on medium speed for 1 minute.
8. Add sugar and vanilla to egg mixture.
9. Slowly blend in the chocolate butter mixture, beating on low until well mixed.
10. Add the flour to chocolate butter mixture in two additions (mixing only till all flour is absorbed).
11. Pour 2/3 of the chocolate batter into prepared pan.
12. Spoon the cream cheese batter on top of the chocolate layer.
13. Pour the remaining chocolate batter on top of the cream cheese layer.
14. Draw a table knife through all three layers of cake in gentle swirls creating a marbleized effect.
15. Bake in a preheated 350°F oven, on the lower-third level for 40-45 minutes, or until a tooth pick inserted in the center comes out ALMOST clean (cake should be pulling away from the edges).
16. Cool in pan on wire rack for 10 minutes, carefully remove and cool completely.
17. Sprinkle with icing sugar if desired.
Title: Crunchy Apricot Cake
Ingredients:
- 21 egg
- 1 water
- 1 flaked coconut
- 1/3 pecans
- 1/2 butter
- 1/2 margarine
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Spread pie filling on bottom of 9x9 or 8x8 inch baking dish.
3. In mixing bowl, combine cake mix, egg, and 1/3 c water. Beat 4 minutes on medium speed. Pour over pie filling.
4. Sprinkle with coconut and pecans.
5. Drizzle melted butter over the top.
6. Bake for 35 minutes at 350°F.
7. Serve warm with whipped cream.
Title: Daifuku Cake
Ingredients:
- 1 azuki beans
- 10 water
- 1/3 sugar
- 1 sugar
- 1/4 water
- 1 1/4
Instructions:
1. For The Anko Filling:
2. Place 4 cups of water in a pan and add the azuki beans to the water.
3. Place on high heat and bring to a boil.
4. Remove from stove when mixture starts boiling and drain the water.
5. Place 6 cups of water in the pan with the azuki beans.
6. Place on low heat and simmer for about an hours until the azuki beans are softened.
7. Remove excess water and add sugar.
8. Stir on low heat for a few minutes just until it thickens.
9. Remove from heat and set aside.
10. For The Dough:
11. Place rice flour, sugar and water in a pan.
12. Place on low heat and stir constantly until dough thickens.Place the dough on a floured surface and divide into 12 pieces.
13. Press the pieces into rounds.
14. Place a TBSP of anko in the center of each dough round and stretch the dough to enclose the anko.
15. Shape into a ball.
Title: Easy Chocolate Icing (Vegan)
Ingredients:
- 1/2 soy margarine
- 1/2 vegetable shortening
- 3 icing sugar
- 3/4 soymilk
Instructions:
1. Blend margarine and shortening together.
2. Gradually add icing sugar and cocoa.
3. Thin with soy milk if needed.
Title: Vegan Chocolate Cupcakes With Chocolate Mousse Topping
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 3/4 granulated sugar
- 1/3 canola oil
- 1 1/2 vanilla extract
- 1 all-purpose flour
- 1/3 cocoa powder
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 1 extra-firm silken tofu
- 1/4 soymilk
- 2 maple syrup
- 1 vanilla extract
- 1
Instructions:
1. For cupcakes: Preheat oven to 350F and put your cupcakes liners in your muffin pan.
2. Whisk together the soy milk and vinegar in a bowl, giving it a few minutes to curdle before proceeding.
3. Add the sugar, oil, vanilla to the curdled soy milk and beat until a little frothy.
4. In a separate bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet in 2 batches, mixing until no large lumps remain.
6. Fill the muffin liners about 3/4 fill. I use an ice cream scoop so that they are sure to be uniform in size.
7. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool for about 10 minutes in the pan, and then remove from pan and put on a cooling rack until completely cooled.
8. For the Mousse topping: Put the tofu, soy milk, maple syrup and vanilla in a blender; puree until completely smooth.
9. Melt the chocolate, either in a double boiler or carefully in a microwave. If you use a microwave, be careful so as to not burn the chocolate. Let the melted chocolate cool for about 5 minutes.
10. Add the chocolate to the tofu in the blender and blend until combined.
11. Put the mousse into a covered container and chill for at least an hour.
12. When the cupcakes are completely cooled, use a large decorating tip on a pastry bag, and put a mountain of mousse on each cupcake.
Title: Cinnamon Baked Apples
Ingredients:
- 2 cooking apples
- 2 raisins
- 1 honey
- 1/4 ground cinnamon
- 1 butter
Instructions:
1. Core the apples and pare a 1-inch strip of skin from around the middle of each to prevent splitting.
2. Place the apples in two 10-oz custard cups.
3. Pack the raisins into the apples.
4. Mix the honey and cinnamon, pour over the raisins and into the apples.
5. Top with butter.
6. Cover tightly and microwave on high (100%) until tender when pierced with a fork, 3 to 4 minutes. If you prefer, they can also be baked at 375°F for 30 minutes.
7. Serve warm with cream, if desired.
Title: Double Chocolate Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 pure vanilla extract
- 1 1/2 all-purpose flour
- 1/4 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2
Instructions:
1. Heat oven to 350°F
2. Cream the butter and sugars.
3. Add the egg and vanilla.
4. Sift together the flour, cocoa, baking soda, baking powder, and salt, then add the dry mixture to the butter mixture.
5. Fold in the chocolate chips.
6. Form the dough into 1 1/2-inch balls and bake on parchment paper-lined baking sheets, 2 inches apart.
7. Bake until the centers are just set, about 12 minutes.
8. Let cool on sheets 5 minutes, then transfer to wire racks.
Title: Aunt Helen's Rum Balls
Ingredients:
- 2 1/2 cocoa powder
- 3 confectioners' sugar
- 1 white corn syrup
- 1 rum
- 3
- 1/4
Instructions:
1. Mix dry ingredients.
2. Add syrup and rum.
3. Shape into 3/4 inch balls and roll in additional powdered sugar.
Title: Pound Cake S'mores
Ingredients:
- 8 -10 marshmallows
- 8 confectioners' sugar
- 2 butter
- 16
- 3
Instructions:
1. Break or cut the chocolate bars into roughly the size of the pound cake slices.
2. Using a slender knife, but the marshmallows into 1/4" slices; dusting the knife with confectioner's sugar after each slice to keep from sticking.
3. Arrange 8 slices of pound cake on a platter and top each with a piece of chocolate and the marshmallow slices.
4. Set the remaining poundcake slices on top.
5. These s'mores can be prepared several hours prior to grilling, covered will with plastic wrap.
6. Preheat the grill to medium-high.
7. Oil the grates of the grill, and then brush one side of the poundcake sandwiches with the melted butter.
8. Place s'mores on the hot grates and cook for 2-4 minutes.
9. Brush the tops of the s'mores with some melted butter and carefully turn. Cook 2-4 more minutes.
10. Cut s'more in half and enjoy immediately!
Title: Halloween Jack-O-Lantern Cream Puffs
Ingredients:
- 1/2 water
- 1/4 butter
- 1 sugar
- 1/2 all-purpose flour
- 1/2 pumpkin pie spice
- 2 eggs
- 4 cream cheese
- 1/2 canned pumpkin
- 2 sugar
- 1/2 pumpkin pie spice
- 3/4 confectioners' sugar
- 1/2 butter
- 2 vanilla extract
- 1/4 milk
- 1 -2
- 1
Instructions:
1. In a small saucepan, bring the water, butter and sugar to a boil.
2. Combine flour and pie spice; add to water mixture all at once and stir until a smooth ball forms.
3. Remove from the heat; let stand for 5 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Continue beating until mixture is smooth and shiny.
6. Drop 12 rounded tablespoonfuls 2 inches apart onto a greased baking sheet.
7. Bake at 400° for 30-35 minutes or until golden brown.
8. Remove to a wire rack.
9. Immediately split puffs open; remove tops and set aside.
10. Discard soft dough from inside; cool puffs.
11. For filling, in a small mixing bowl, beat the cream cheese, pumpkin, sugar and pie spice until smooth.
12. Pipe into cream puffs.
13. Top each with 1 tablespoon whipped topping; replace tops.
14. For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency.
15. Tint 1 tablespoon frosting green and 2 teaspoons orange; set aside.
16. Stir cocoa into the remaining frosting.
17. Pipe jack-o'-lantern faces with orange and chocolate frosting.
18. Pipe stems with green frosting.
Title: Pineapple Fluff
Ingredients:
- 1/2 mini marshmallows
- 1 bananas
- 3 -4 pineapple
- 1
Instructions:
1. Prepare whipping cream according to package directions.
2. Add sliced bananas, pineapple, and marshmallows, stir together.
3. Refrigerate before serving.
Title: Gooey Chocolate Pudding
Ingredients:
- 1 butter
- 150 vanilla flavoring
- 1/2 brandy
- 1 fine sugar
- 85 eggs
- 4 plain flour
- 1
Instructions:
1. Pre-heat oven to 190 degrees C.
2. Butter 4 150ml heatproof souffle dishes or ramekins, and place on a baking tray.
3. Chop chocolate up roughly and melt in a heatproof bowl in the microwave.
4. Beat in vanilla flavour, brandy and sugar.
5. Beat in egg yolks, one at the time, and then the flour.
6. Mix till mixture is fairly stiff.
7. Whisk or beat the egg whites till stiff and peaky.
8. Gently fold the egg whites into the chocolate mixture.
9. Pour into the dishes and bake for 10-12 minutes till puffed, and well risen.
10. The puddings will be gooey on the inside.
Title: Vanilla Marshmallow Fluff Mousse
Ingredients:
- 1 marshmallow cream
- 1 heavy whipping cream
- 1 vanilla extract
Instructions:
1. In a mixing bowl, combine the fluff with 1/4 cup of whipping cream and the vanilla.
2. In another bowl, with a mixer on high speed, beat the remaining 3/4 cup of cream until thick but not stiff. Fold into the fluff mixture.
3. Freeze until firm, without stirring and serve.
Title: White Chocolate Cookie Dough Balls
Ingredients:
- 1 white chocolate chips
- 1
Instructions:
1. Form 1 inch balls with the cookie dough. Refrigerate or put in the freezer to keep them very cold.
2. Melt white chocolate chips in a double boiler.
3. Coat cold cookie dough balls in melted chocolate and place on wax paper to harden. ( take only a few dough balls out of the fridge at a time so they will stay cold).
4. After chocolate has hardened they can be stored in any sealed container including ziploc bags.
Title: Chewy Double Ginger Squares
Ingredients:
- 1 brown sugar
- 1/2 molasses
- 1/4 butter
- 2 eggs
- 1 vanilla
- 2 flour
- 1 ground ginger
- 1/2 baking soda
- 1/2 cinnamon
- 1/4 ground cloves
- 1 salt
- 1/2 crystallized ginger
Instructions:
1. Preheat oven to 350F (180C).Grease 13-x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
2. In bowl, whisk sugar, molasses, butter, eggs and vanilla.
3. In separate bowl, whisk flour, ginger, baking soda, cinnamon, cloves and salt; stir into butter mixture until combined.
4. Stir in crystallized ginger, scrape into prepared pan.
5. Bake in centre of oven until cake tester inserted in centre comes out clean, about 40 minutes.
6. Let cool in pan on rack for 45 minutes.
Title: Badass Buttercream
Ingredients:
- 1 butter
- 1 vanilla extract
- 2 -3 confectioners' sugar
- 2 water
- 3 -4 milk
- 1 1/2
Instructions:
1. Cream together the softened butter and crisco vegetable shortening. Blend them until fluffy or until you cannot tell which is butter and what is crisco.
2. Add your flavorings, I suggested vanilla extract but the possibilities are endless. Peppermint extract, lemon, or maple syrup are excellent choices too. But it is all up to what you want for your cake.
3. Add the sugar a little bit at a time. If you want chocolate buttercream, make sure the coco-powder is stiffed in with the sugar before hand.
4. After all the sugar is incorporated, add the water or milk until the frosting is at your desired consistency.
Title: Flourless Chewy Chocolate Cookies
Ingredients:
- 3 powdered sugar
- 1/2 salt
- 3 pure vanilla extract
- 1/4
- 4
- 1
Instructions:
1. Preheat oven to 325, and line a baking sheet with parchment paper.
2. Separate eggs and place the whites into small bowl or measuring cup. Add vanilla and whisk briefly to combine. Set aside.
3. On low speed, combine powdered sugar, cocoa powder & salt in mixer fitted with whisk attachment.
4. With mixer still on low, add whites & vanilla a little bit at a time, whisking after each addition. Once all has been incorporated, increase speed to medium and beat for 3-5 minutes. Batter should become very thick.
5. Using an ice cream scoop or large spoon, mound batter onto parchment paper in 5 spots, about 3 inches apart. <--- learn from my mistakes & don't try to make these small! Towards the end I tried to stretch the batter out, and the small ones came out pretty weird :P.
6. Place sheet on middle rack of oven, and cook 15-17 minutes until tops are glossy & lightly cracked.
7. Remove pan from oven, and transfer parchment paper with cookies onto wire rack. Cool 8-10 minutes on rack before attempting to peel from parchment. <-- also important! They'll break if you do this too soon.
8. Repeat with remaining batter. Cool completely and store in airtight container.
Title: Cherry Blueberry Crumble
Ingredients:
- 4 fresh cherries
- 1 fresh blueberries
- 1/4 lemon juice
- 1 vanilla extract
- 1 arrowroot
- 2 sea salt
- 2 1/4
- 1/4
- 1/2
- 1/4
Instructions:
1. For filling, place cherries and blueberries in a 3 quart baking dish.
2. Sprinkle fruit with agave, lemon juice and vanilla, then toss in arrowroot.
3. To make the crumble, in a large bowl, combine almond flour and salt.
4. In a smaller bowl, combine grapeseed oil and agave.
5. Mix the wet ingredients into dry to form the topping.
6. Then crumble topping over fruit mixture.
7. Cover and bake at 350° for 1 hour and 15 minutes, until bubbling.
8. Uncover and bake a few more minutes until topping is golden brown.
9. Remove from oven and serve.
Title: Chocolate Stout Cakes
Ingredients:
- 1 1/2 stout beer
- 1/2 sugar
- 1 1/4 eggs
- 4 pure vanilla extract
- 2
- 4
Instructions:
1. Preheat oven to 325 degrees F.
2. Bring the Stout, cream, and 1/2 cup sugar, to a simmer in a medium saucepan, stirring until the sugar dissolves. Remove from the heat. Add 1 cup chocolate chips and whisk until melted and smooth. Set aside to cool.
3. Whisk the eggs and vanilla in large bowl to blend. Gradually whisk in the cooled chocolate mixture. Add the bread cubes and the remaining chocolate chips to the custard, and toss to coat.
4. Transfer to 1 1/2-quart-capacity shallow round, square or oval baking dish that you have greased with butter or oil. The batter will come close to the top of the pan. Sprinkle 2 tablespoons sugar over top. Bake until the custard thickens and the center is just set, about 50 to 60 minutes.
5. Serve warm, cut a circle using a round biscuit cutter. Garnish with partially whipped whipping cream, lightly sweetened with sugar.
Title: Creamy Light Cheese Cake
Ingredients:
- 11 cream cheese
- 1 powdered sugar
- 1 graham cracker crust
- 1 graham cracker crumbs
- 1 1/2 butter
- 1/3 sugar
- 1/4
Instructions:
1. Combine graham cracker crumbs, sugar and butter.
2. Press into a pie plate, making sure to go up the sides. Refrigerate.
3. In a large bowl, beat cream cheese and powdered sugar until smooth.
4. Gently fold in whipped topping, spoon into crust.
5. Refrigerate fr 2 hours or until set.
6. Top with fruit or fruit filling of your choice.
Title: Great Apple Brunch Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 2 vanilla
- 2 flour
- 3 baking soda
- 1 1/2 salt
- 1 apples
- 3 pecans
- 1 raisins
- 1 brown sugar
- 1/2 butter
- 2 heavy cream
- 2 coconut
- 1/2
Instructions:
1. Combine sugar and oil.
2. Beat in eggs and vanilla.
3. Fold in flour, baking soda and salt.
4. Add apples, nuts and raisins.
5. Pour into greased 9x13 pan.
6. Bake at 325 for 1 and 1/2 hours.
7. Toothpick in center comes out clean.
8. Cool 20 minutes.
9. Remove from pan; when slightly cooled, glaze.
10. Combine all [glaze ingredients] and spread over warm apple cake.
Title: Kristi's Gf Old Fashioned Peanut Butter Cookies
Ingredients:
- 1/2 tapioca starch
- 3/8 sorghum flour
- 3/8 xanthan gum
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 butter
- 1/4 brown sugar
- 1/4 granulated sugar
- 1/2 granulated sugar
- 1/2 egg
- 1 crunchy peanut butter
- 1/2
Instructions:
1. Preheat your lovely oven to 350 degrees F.
2. Cream the butter, shortening and sugars together until fats are nice and fluffy.
3. Add egg and combine.
4. Switch to your paddle attachment and add flours, xanthan gum, salt, baking soda and baking powder a little at a time until combined. Dough will be thick! Add peanut butter last and beat until smooth.
5. Portion out dough into 1 oz (by weight) portions. Or, if you don't want to break out the scale, make 24 portions. Roll portion dough into a ball shape.
6. On a plate or in a shallow bowl pour out about 1/2 cup granulated sugar. Roll the cookie dough balls in sugar until completely coated. Add more sugar as needed.
7. Put sugared dough balls on an ungreased cookie sheet, leaving ample room for expansion. I got about 12 on an AirBake sheet. Flatten balls with tines of a fork, then turn 90 degrees and do it again to form a criss-cross pattern (try not to do this too hard or you'll have very flat, but chewy cookies).
8. Bake for 10 minutes, being sure to rotate the cookies at 5 minutes to minimize burning. Allow to cool for 2 or 3 minutes on cookie sheet so cookies will set properly. Cool and devour.
Title: Sand Tarts
Ingredients:
- 1 margarine
- 1/3 sugar
- 2 water
- 2 vanilla
- 2 flour
- 1 pecans
Instructions:
1. Cream oleo and sugar - add water and vanilla. Mix well. Blend in flour and nuts. Chill for 4 hours. Shape and bake on ungreased cookie sheet for 20 minutes in 325 oven.
2. Remove from pan - Cool slightly. Roll in powdered sugar.
Title: Chewy Oatmeal Raisin Cookies
Ingredients:
- 1 butter
- 3/4 light brown sugar
- 1/4 granulated sugar
- 1/4 light molasses
- 2 eggs
- 1 vanilla extract
- 1 baking soda
- 1 cinnamon
- 1/4 salt
- 1 3/4 all-purpose flour
- 3 old fashioned oats
- 1 raisins
Instructions:
1. Heat oven to 350° on lightly greased baking sheets.
2. Beat butter and sugars in a large bowl with mixer on medium high speed until fluffy.
3. Beat in molasses, eggs, vanilla, baking soda, cinnamon and salt (may look curdled), On low speed beat in flour, stir in oats and raisins.
4. Drop by level tablespoons 1 1/2-inches apart on baking sheet.
5. Bake for 8-10 minutes or until tops look dry.
6. Cool on baking sheet 1 minute before removing to wire rack to cool completely.
Title: Magic Almond Macaroons
Ingredients:
- 3 sugar
- 1 shortening
- 1/2
- 10
- 1
Instructions:
1. Beat egg whites, add sugar gradually and beat constantly.
2. Add almonds, flavoring, and shortening mix well.
3. Drop by teaspoons on a wax paper lined baking sheet.
4. Bake in slow oven (275 degrees F) For 30-40 minutes.
Title: Cranberry Sugarless, Eggless, and Dairyless Muffins
Ingredients:
- 2 flour
- 1/2 Splenda granular
- 2 baking powder
- 2 cinnamon
- 1/2 salt
- 2 vanilla
- 1 1/2 Ener-G Egg Substitute
- 2 water
- 3/4 unsweetened applesauce
- 1/2 cranberries
- 3/4
Instructions:
1. Mix dry ingrediets.
2. Add in wet ingredients (the egg substitute mixed with water before adding in).
3. Be sure to mix very well!
4. Fold in cranberries.
5. Bake at 400 degress fahrenheit for 15 minutes or until middle comes out clean.
6. Eat away, guilt free!
Title: Cinnamon Snickerdoodles
Ingredients:
- 1 eggs
- 2 cinnamon
- 1/4 granulated sugar
- 1 1/2 flour
- 2
- 1
Instructions:
1. Preheat oven to 400 degrees F.
2. Spray 3 baking sheets w/ nonstick cooking spray.
3. In a large bowl, beat cake mix, eggs, 1.4 cup vegetable oil & 1/4 teaspoon cinnamon with a wooden spoon until it forms a soft dough.
4. In a small bowl, combine sugar and remaining cinnamon; mix.
5. Form small ( 1 inch) balls w/ cake mixture then roll in sugar mixture.
6. Place dough balls, spaced well apart, on baking sheets.
7. Using the base of a glass, ( dip in a little flour so it doesn't stick) gently flatten each ball.
8. Bake until edges are light brown. 3- 6 minutes.
9. Let cool for 1 minute before transferring to wire racks.
Title: Pista-Badam Phirni (Pistachio and Almonds Rice Pudding)
Ingredients:
- 2 milk
- 2 sugar
- 3 roasted pistachios
- 1/4 green cardamoms
- 1 1/2
Instructions:
1. In a non-stick saucepan bring milk and sugar to boil.
2. Over a moderately low heat add rice and 1 tsp cardamom powder and stir constantly till mixture turns thick. (Don't stop stirring as the thick mixture can burn easily).
3. Add blanched, sliced almonds and roasted pistachios.
4. Cook some more until mixture becomes thick and smooth.
5. Fill in martini glasses or mud pots. Set aside to cool. This should take about an 1 hour or so.
6. Sprinkle remaining cardamom powder over the phirni and serve.
Title: Pumpkin Bars
Ingredients:
- 1/3 sugar
- 1/3 eggs
- 3 canned pumpkin
- 15 pumpkin pie spice
- 18 cream cheese
- 3
- 16
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 15 x 10 pan.
3. In large bowl combine sugar, oil, eggs and pumpkin. Beat 1 minute at highest speed with hand mixer.
4. Add cake mix and spice and blend.
5. Beat 2 minutes at highest speed.
6. Pour into prepared pan.
7. Bake 25 to 35 minutes. Cool.
8. In small bowl combine frosting and cream cheese with hand mixer on low speed until smooth.
9. Frost cake.
10. Store in refrigerator.