lumicero/recipes-ing2inst huggingface dataset:
Title: Campfire S'mores Bread Pudding
Ingredients:
- 4 eggs
- 4 sweetened condensed milk
- 1 milk
- 3/4 vanilla
- 1 ground nutmeg
- 1/4 miniature marshmallow
- 1 milk
- 3/4
- 1/2
- 2
Instructions:
1. Preheat oven to 325 degrees F. Grease a 2-quart square baking dish; set aside. Place bun pieces on shallow baking sheet. Bake 7 to 8 minutes or until dry and crisp; cool.
2. In medium bowl lightly beat eggs. Stir in sweetened condensed milk, 3/4 cup milk, vanilla, and nutmeg; set aside.
3. Place bun pieces in prepared baking dish. Sprinkle with 1/2 cup each of the marshmallows and chocolate pieces. Evenly pour milk mixture over all. Let stand 5 minutes. Sprinkle with crushed graham crackers. Bake, uncovered, for 35 minutes. Sprinkle with 1/4 cup of the remaining marshmallows. Bake about 5 minutes more or until a knife inserted near center comes out clean.
4. For drizzle, in small saucepan heat and whisk remaining marshmallows, remaining chocolate pieces, and 2 tablespoons milk over low heat until melted and smooth. Drizzle over bread pudding. Cool 20 to 30 minutes before serving. Serve warm.
Title: Macaroon Kisses 2007
Ingredients:
- 1/3 butter
- 4 cream cheese
- 3/4 granulated sugar
- 1 all-purpose flour
- 1 1/2 baking powder
- 2 salt
- 1 1/4 flaked coconut
- 2 maraschino cherries
- 1/4
- 5
Instructions:
1. In a mixing bowl cream butter, cream cheese, and sugar, until light and fluffy.
2. Combine in egg yolk, extract, and juice.
3. Combine in the flour, powder, and salt, creaming and blending well.
4. Add in 3 cups of the coconut.
5. Cover and chill for one hour.
6. Shape into 1 inch balls.
7. Roll into the remaining coconut and place on parchment lined cookie sheets.
8. Bake in a preheated 300 degree oven, for 10 to 12 minutes or until just lightly golden.
9. Remove and place a cherry or chocolate kiss on top of each.
10. Cool 5 minutes, then remove from pan to a wire rack and cool completely.
Title: Spice Cake With Lemon Glaze
Ingredients:
- 2 boiling water
- 1 dried currant
- 1 1/2 all-purpose flour
- 6 cornstarch
- 2 baking soda
- 1 baking powder
- 1 1/2 ground cinnamon
- 1 ground allspice
- 1/2 ground cloves
- 1/2 salt
- 1 1/2 dark brown sugar
- 2/3 light corn syrup
- 2 pure vanilla extract
- 2 lemon juice
- 1 plain nonfat yogurt
- 1 confectioners' sugar
- 2 lemon juice
Instructions:
1. Preheat oven to 350.
2. For the cake, mix the currants and boiling water and set aside.
3. Sift flour, cornstarch, baking soda and powder together.
4. Then sift spices with the flour mixture.
5. Cream the sugar, corn syrup, vanilla extract, and lemon juice in a large bowl.
6. Whisk in about 1/3 of the dry ingredients, then half of the water-currant mixture.
7. Then whisk in another third of the dry ingredients and remainder of the water-currants.
8. Finally, add the last third of the flour.
9. Lightly spray a tube pan (Bundt) with vegetable oil spray, then pour in the batter.
10. Bake for 45 to 50 minutes, until a tester comes out clean.
11. Cool for 10 minutes in the pan.
12. Run a knife around the edges, remove cake from pan and set it on a rack.
13. Prick a number of holes in it with a fork or toothpicks.
14. Combine the glaze ingredients (yogurt, confectioners sugar, and 2t lemon juice) and mix until well blended.
15. Spread some of the glaze evenly on the top, aloowing to drip on the sides.
16. Periodically add more glaze as the cake cools and it absorbs the previous glazing's liquid.
Title: 1-2-3-4 Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 cake flour
- 4 eggs
- 1/4 salt
- 3 baking powder
- 1 milk
- 1 vanilla
Instructions:
1. Cream butter and sugar until fluffy.
2. Add egg yolks 1 at a time, beating thorougly after each addition.
3. Sift dry ingredients together 3 times and add alternately with milk and vanilla to cream mixture, beating until smooth after each addition.
4. Fold in stiffly beaten egg whites.
5. Pour into pans lined with wax paper and bake at 350 degrees for 25 minutes.
6. Makes 3 9-inch layers.
Title: Raspberry- Rhubarb Crunch
Ingredients:
- 1 1/2 flour
- 1 quick oats
- 1 brown sugar
- 1 cinnamon
- 1/4 salt
- 1/2 unsalted butter
- 1 frozen raspberries in light syrup
- 1/2 sugar
- 3 cornstarch
- 2 rhubarb
- ice cream
Instructions:
1. Preheat oven to 325°F.
2. Combine flour, oats, brown sugar, cinnamon and salt in large bowl.
3. Cut in butter until crumbly.
4. Reserve 1 1/4 cups for topping.
5. Press remaining crumbs into ungreased 9-inch square pan.
6. Drain raspberries, reserving syrup.
7. Set raspberries aside.
8. Add enough water to syrup to make 1 cup.
9. Place mixture in small saucepan.
10. Combine 1/2 cup sugar and cornstarch and add to syrup mixture in pan.
11. Cook over medium heat, stirring constantly, until thickened and bubbly.
12. Remove from heat and set aside.
13. Top oat mixture in pan with reserved raspberries and rhubarb.
14. Pour cooked syrup mixture over fruit and sprinkle with reserved topping.
15. Bake for 1 hour or until golden brown.
16. Cool in pan on rack.
17. Cut into squares and serve with whipped cream or ice cream.
Title: Bourbon Balls
Ingredients:
- 3 powdered sugar
- 1 white corn syrup
- 3 Bourbon
- 1/2 powdered sugar
- 1
Instructions:
1. Combine first 5 ingredients and work into a paste with your hands.
2. Form into small balls.
3. Roll formed balls into powdered sugar.
4. Enjoy!
Title: Sugar-Free Cheesecake
Ingredients:
- 8 cream cheese
- 8 lemon juice
- 1 Splenda granular
- 3 butter
- 15
- 3
Instructions:
1. Whip together the Cool Whip and cream cheese until creamy.
2. Add lemon juice and Splenda sugar.
3. Meanwhile crush the cookies. Then add the butter.
4. Press in the pie pan.
5. Put it in the oven at 350 degrees for 15 minutes.
6. Add the filling to the pan.
Title: Extra-Buttery Snickerdoodles
Ingredients:
- 1/4 Scented Cinnamon-Honey Butter
- 1/4 shortening
- 1/2 cream cheese
- 1/2 sugar
- 6 egg substitute
- 2 vanilla
- 1 baking powder
- 1/2 salt
- 2 flour
- 1/2 whole wheat bread flour
- 1/2 graham cracker crumbs
- 1/2
- 2/3
Instructions:
1. Preheat the oven to 375°F Line two baking sheets with parchment.
2. Beat together the butter, shortening, cream cheese and sugar until smooth.
3. Add the aquafaba, beating until smooth.
4. Beat in the schnapps, extracts, baking powder and salt.
5. Add the flours, mixing until totally incorporated.
6. Place the crushed cereal or crumbs in a medium-sized zip-top plastic bag.
7. Drop teaspoonfuls of dough into the bag and shake until they're completely coated.
8. Space the cookies at least 1 ½" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them.
9. Bake the cookies for 10 minutes. Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.
Title: Homemade Custard (PastryCream)
Ingredients:
- 4 sugar
- 4 vanilla extract
- 1 flour
- 1 cornflour
- 3 butter
- 8
Instructions:
1. In a large pot pour milk and half of the sugar and bring to just below boil. Reduce heat to medium.
2. Meanwhile in a bowl whisk egg yolks with the remaining sugar, flour and vanilla. Add 1 cup from the warm milk and carefully mix, then add mixture to the remaining warm milk and heat gently (on low heat), stirring with a wooden spoon. Keep stirring until custard thickens, or for at least 5 minutes.
3. Turn off heat and add butter, which will thicken the custard even more, after it cools down. Stir again and remove from heat. You can strain custard to get rid of any lumps.
4. Serve warm, at room temperature or cold.
Title: Strawberries and Cream Angel Hearts
Ingredients:
- 2 strawberries
- 1/4 strawberry
- 4
- 1/2
Instructions:
1. Fold mashed strawberries into whipped topping.
2. Cut angel food cake slices into 4 hearts. Spread one side of each of two hearts with about 1 tablespoon whipped topping mixture. Place topping-side up on serving plates. Top with sliced strawberries.
3. Spread remaining topping on both sides of remaining hearts; place on top of strawberries.
4. Drizzle with chocolate syrup. Serve, and enjoy!
Title: Chocolate Cake Cupcakes
Ingredients:
- 1 flour
- 2 sugar
- 1/4 salt
- 4 butter
- 1 boiling water
- 1 buttermilk
- 1/2 eggs
- 2 baking soda
- 1 vanilla
- 1
Instructions:
1. Grease or line a muffin pan.
2. In a mixing bowl, combine flour, sugar, and salt.
3. In a saucepan, melt butter. Add cocoa. Stir together.
4. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
5. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture.
6. Pour into a muffin pan and bake at 350-degrees for 18-20 minutes.
Title: Hot Lips Cookie Crisps
Ingredients:
- 1 granulated sugar
- 1 1/4 butter
- 3/4 vanilla extract
- 1 eggs
- 3 all-purpose flour
- 2 ground cinnamon
- 1 baking soda
- 1 salt
- 1/2 milk
- 1 powdered sugar
- 1 milk
- 3 butter
- 1/3 vanilla extract
- 1/4 salt
- 2
- 1/4
- 1 3/4
Instructions:
1. PREHEAT oven to 350º F.
2. BEAT granulated sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted morsels. Combine flour, cinnamon, baking soda and salt in medium bowl; beat into chocolate mixture alternately with milk. Stir in jalapeños. Pour into two well-greased 9-inch-round baking pans or one 13 x 9-inch baking pan.
3. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 20 minutes; invert onto wire rack(s) to cool completely.
4. FOR RICH CHOCOLATE FROSTING.
5. BEAT powdered sugar, milk, butter, chocolate flavor, vanilla extract and salt in small mixer bowl until mixture is smooth and creamy. Frost cake. Decorate sides with nuts.
Title: Grandma's Apple Crisp
Ingredients:
- 4 apples
- 1/2 cinnamon
- 1/4 salt
- 2 granulated sugar
- 3/4 all-purpose flour
- 3/4 brown sugar
- 1/2 quick oats
- 1 1/2 cinnamon
- 1/2 margarine
- 1/2 walnuts
Instructions:
1. Preheat oven to 375 degrees F.
2. In a bowl, sprinkle 1/2 teaspoon cinnamon, salt and granulated sugar over apples. Toss or gently stir to evenly cover apples with mixture.
3. Pour apples into an ungreased 8 X 8 inch baking pan.
4. Mix remaining ingredients in a bowl, working margarine or butter into dry ingredients with a fork or hands until mixture is crumbly.
5. Sprinkle mixture over apples.
6. Bake until topping is golden and crispy, and apples are tender, around 30 minutes.
7. Serve warm.
Title: Marshmallow Meringue
Ingredients:
- 5 sugar
- 10 cream of tartar
- 1/4 marshmallow cream
- 1 vanilla
- 1
Instructions:
1. Beat all ingredients with an electric mixer until soft peaks form Pour over filled pie and bake at 400 degrees F until browned.
2. Watch closely.
Title: Fat Free Strawberry Shortcake
Ingredients:
- 10 frozen strawberries
- 10 fat free sour cream
- 8 Splenda sugar substitute
- 1
- 8
Instructions:
1. In a mixing bowl, combine whipped topping, sour cream, and optional splenda. In another bowl, combine the strawberries and strawberry topping.
2. Layer the broken up pieces of angel food cake in the bottom of the pan. Spread strawberry mixture on top, and then the whipped topping mixture. Enjoy!
Title: Shortbread
Ingredients:
- 1 all-purpose flour
- 1/3 granulated sugar
- 1/8 salt
- 1/2 butter
- 1 vanilla extract
- powdered sugar
Instructions:
1. In a medum mixing bowl, stir together the flour, sugar, and salt.(for shortbread variations, adjust the flour mixture as directed). Cut in butter till mixture resembles fine crumbs. Sprinkle with vanilla. Form the mixture into a ball and knead till smooth.
2. Spray a wooden or ceramic shortbread mold with non stick spray coating, Firmly press the dough into the mold. Invert the mold over a lightly greased cookie sheet and tap the mold lightly to release the dough onto the cookie sheet (If necessary, use a knife to pry the dough out of the mold.) Or pat the dough into an 8-inch circle on a lightly greased cookie sheet, With a fork, prick dough deeply to make 8 or 9 pie-shaped wedges.
3. Bake in a preheated 325F oven for about 25 minutes, or till center of shortbread is set. While still warm, cut molded shortbread into wedges or cut hand-shaped shortbread along the perforations; remove shortbread from cookie sheet and cool completely on a wire rack. If desired, sprinkle wedges with powdered sugar.
4. VARIATIONS:
5. Lemon or Orange Shortbread: Add 2 teaspoons finely shredded lemon or orange peel to the flour mixture; omit the vanilla and and add 1/4 teaspoon lemon or orange extract.
6. Pecan Shortbread: Stir 1/4 cup ground toasted pecans or walnuts in with the flour mixture.
7. Mocha Shortbread: Stir 2 Tablespoons unsweetened cocoa powder and 1 teaspoon instant coffee crystals in with the flour mixture.
Title: Frozen Banana Treat
Ingredients:
- 1 banana
- 1 brown sugar
- 1/4 yogurt
- sour cream
Instructions:
1. Freeze unpeeled banana, remove from freezer, slice through peel lengthwise and remove peel.
2. Slice frozen banana and toss with brown sugar and yogurt.
3. Top with chopped nuts, if desired.
Title: Leffe Chocolate Tarte
Ingredients:
- 500 flour
- 250 butter
- 150 sugar
- 1 egg
- 400 dark chocolate
- 200 butter
- 5 eggs
- 3 sugar
- 100 icing sugar
- 100
- 4
Instructions:
1. Pre-heat the oven to 180°C.
2. Put all the pastry ingredients in a food processor and whiz for a few seconds until the pastry comes together in a ball.
3. Otherwise, you can sift the flour into a bowl and work in the butter and sugar with your fingers, before adding the beaten egg.
4. Knead the mixture until smooth.
5. Wrap in cling film and chill for 30 minutes.
6. Lightly flour a work surface and roll out the pastry as thinly as possible.
7. Lightly butter a flan tin (32 cm across by 2.5 cm deep) and lay the pastry in it, leaving an overhang.
8. Cut a circle of waxed or baking paper to fit the tin and place on the pastry.
9. Make a cling film "sack" of rice or dry beans big enough to cover the pastry and place on top.
10. Bake blind in the oven for about 15 minutes, then remove the cling film parcel and paper and bake another few minutes.
11. Meanwhile, make the filling by putting the chocolate and butter in a heatproof bowl with the Leffe.
12. Set over a pan of simmering water and melt, then remove from the heat and stir well.
13. Whisk the egg yolks, eggs and sugar until smooth and stir the chocolate mixture into the egg mixture.
14. Pour into the pastry case and turn the oven up to 220°C.
15. Bake for 8 minutes.
16. Allow to cool and refrigerate over night.
17. Dust with icing sugar just before serving.
Title: Banana Tres Leches Dessert
Ingredients:
- 18 water
- 1 1/4 eggs
- 2 sweetened condensed milk
- 3 coconut milk
- 1 banana
- 14
- 1/2
- 12
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
5. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator.
6. High Altitude (3500-6500 ft): Bake 35 to 40 minutes.
Title: Crustless Cheesecake
Ingredients:
- 2 cream cheese
- 3 eggs
- 3/4 sugar
Instructions:
1. Preheat oven to 350.
2. Combine and mix with an electric mixer.
3. Pour into a buttered glass pie pan and bake 30 minutes at 350 degrees.
4. Cool. Keep refrigerated.
5. This can be cut into wedges and served plain or topped with a cherry or blueberry filling if desired.
Title: Grape-Nuts Pudding Snack
Ingredients:
- 1 pudding
- 1/4 - 1/2
Instructions:
1. Scrape pudding cup into a bowl.
2. Add cereal and stir.
3. Best eaten after about 5 minutes to allow cereal to soften a bit.
4. I usually make this with two pudding cups when I'm really hungry, so the ratio would be 8 oz pudding to 1/2 cup cereal. This is also good to mix pudding flavors!
Title: Basic Buttercream Icing
Ingredients:
- 1/4 vegetable shortening
- 3/4 butter
- 1 margarine
- 4 vanilla extract
- 2 confectioners' sugar
- milk
Instructions:
1. Cream shortening and butter until lightened in color.
2. Add vanilla and mix until well combined.
3. Stir in sugar cup at a time, mixing thoroughly before adding more.
4. After all sugar is added, add milk.
5. Beat at medium speed until light and fluffy.
6. Keep covered in airtight container and refrigerate until ready to use.
7. Rewhip before using.
Title: Grilled Bananas: Platanos Asados
Ingredients:
- 3 bananas
- 1 sweetened condensed milk
- 1/8 ground cinnamon
Instructions:
1. Leaving the peel on and intact, place whole bananas inside the grill at any temperature, and grill until very brown and soft, anywhere from 5 to 10 minutes depending on the grill temperature.
2. Slice bananas, through the peel, from end to end.
3. Squeeze open like you would a baked potato.
4. Put a little bit of condensed milk over the banana and sprinkle with a bit of cinnamon.
Title: Common Grill Peach, Blueberry and Blackberry Cobbler
Ingredients:
- 2 blueberries
- 1 blackberry
- 1 flour
- 1 cinnamon
- 1 sugar
- 1 lemon juice
- 1/2 salt
- 1 butter
- 2 brown sugar
- 2 cinnamon
- 1 flour
- 1/4 rolled oats
- 1/4 pecans
- 2
Instructions:
1. Preheat oven to 350°F
2. Streusel Topping:
3. Place all ingredients in the bowl of a food processor, fitted with the metal blade, and pulsate until the butter is thoroughly combined and the mixture is the size of peas. Set aside.
4. In large bowl, combine all cobbler ingredients. Divide evenly among six 8 oz. ovenproof baking dishes and sprinkle with Streusel Topping.
5. Bake in oven for 30 minutes or until topping is golden.
6. Best served warm, topped with your favorite ice cream.
Title: Pie Crust (Non-Soggy)
Ingredients:
- 1 1/4 all-purpose flour
- 6 butter
- 2 shortening
- 1/4 salt
- 2 -4
Instructions:
1. Sift flour and salt.
2. Cut butter and shortening into small bits and blend in with a pastry blender.
3. Add water a teaspoon at a time.
4. Knead lightly just to make smooth.
5. Chill.
Title: Grilled Apples With Cheese & Honey
Ingredients:
- 1 tart apples
- 2 tart apples
- 1 canola oil
- 1 confectioners' sugar
- 2 sharp cheddar cheese
- 4 parmigiano-reggiano cheese
- pecans
- honey
Instructions:
1. Preheat grill or grill pan to medium heat.
2. Toss apple slices with oil and sugar in a large bowl.
3. Grill the apple slices until just tender and lightly marked, turning once, about 6 minutes total.
4. Shave cheese into thin strips with a vegetable peeler.
5. Top the apple slices with a sprinkling of cheese and nuts and drizzle with honey.
Title: Mocha-Kahlúa Thumbprints
Ingredients:
- 2 1/4 all-purpose flour
- 1 instant coffee crystals
- 1/4 salt
- 1/2 unsalted butter
- 1 sugar
- 1 egg
- 2/3 corn syrup
- 2 Kahlua
- 1 vanilla extract
- 2
Instructions:
1. Heat oven to 350º.
2. Combine the flour, the coffee crystals and the salt in a large bowl and whisk them together. (set this aside).
3. In another bowl, beat together the butter, the sugar, and the egg for about 2 minutes until the batter is smooth.
4. Add the flour to this batter and begin kneading the contents to make the dough.
5. Once the dough feels firm you can begin to make dough balls about 1 tablespoon big in size.
6. Place the balls onto an ungreased cookie sheet and make little indentations in the center of each ball using your thumb.
7. Bake the cookies for approximately 12 minutes.
8. Remove from baking sheet and place them on a wire rack in order for them to properly cool.
9. Meanwhile the cookies are cooling, combine 2 tablespoons of butter, the chocolate chips, and the corn syrup into a microwave-safe bowl and heat on HIGH for 1-2 minutes.
10. Stir until smooth and add in the vanilla extract and Kahlúa at this time.
11. Place the mixture into a resealable plastic food storage bag, let cool, and then snip off a small corner of the bag.
12. Fill in each cookie thumbprint with the chocolate.
13. Enjoy!
Title: Peanut Butter Cookies
Ingredients:
- 1 butter
- 1 peanut butter
- 1/2 granulated sugar
- 3/4 confectioners' sugar
- 2 vanilla
- 1 flour
- 2 1/4 baking powder
- 1/2 salt
- 1/4
Instructions:
1. Beat butter, peanut butter, granulated sugar, and confectioners' sugar.
2. Beat in egg yolks and vanilla.
3. Whisk flour, baking powder, and salt together and add to butter mixture.
4. Chill 30 minutes.
5. Roll into balls and press with a fork.
6. Top with coarse sugar and bake at 350 for 12 minutes.
Title: Chocolate-Drizzled Shortbread
Ingredients:
- 1/2 butter
- 1/2 confectioners' sugar
- 1 vanilla extract
- 1 all-purpose flour
- 1/4 salt
- 1/4 shortening
- 1/4
Instructions:
1. In small mixing bowl cream butter and confectioners sugar. Beat in vanilla; mix well. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Shape into 1-in balls.
3. Place 2- in apart on ungreased baking sheet; flatten slightly with glass dipped in sugar.
4. Bake at 350* for 10-12 minutes or until edges are lightly golden brown. Immediately remove to wire racks to cool.
5. For drizzle, in a heavy saucepan or microwave, melt the chips and shortening, stir until smooth. Remove from heat and drizzle over cookies.
Title: Lemonade Pudding Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 1/2 water
- 4 warm water
- 1 powdered sugar
- 1/4
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 12-cup bundt or fluted tube pan.
3. Mix cake mix, pudding mix, 1/4 cup drink mix, eggs, cold water, and oil in large bowl on low speed for one minute, then on medium speed for 4 minutes.
4. Pour into prepared pan.
5. Bake at 350 degrees F for 50-55 minutes, or until a pick inserted in center comes out clean.
6. Cool in pan 5 minutes, then invert cake onto a serving platter with a lip to catch the glaze.
7. If you try to remove the cake from the pan too soon, you're risking losing the top"skin" of it (not such a big deal with a frosted cake, but makes for a not-so-cute glazed cake).
8. While cake is cooling, dissolve remaining 1/4 cup drink mix in warm water in a medium bowl.
9. Whisk in powdered sugar until well blended (no lumps).
10. Prick warm cake at 1-inch intervals with a skewer completely through to the bottom of the cake.
11. Gradually spoon glaze over warm cake, allowing for absorption time between spoonfuls.
12. Store at room temperature.
Title: Jell-O Light Tiramisu
Ingredients:
- 1 fat-free instant vanilla pudding mix
- 2 skim milk
- 1 light cream cheese
- 1 1/2 brewed coffee
- 3/4 ladyfingers
- 6
- 1/2
Instructions:
1. Prepare pudding according to box direction.
2. Beat in cream cheese.
3. Fold in whipped topping.
4. Line bottom of 6 glass mugs or parfait glasses with 1 lady finger each.
5. Sprinkle coffee over lady fingers.
6. Top with 1/2 pudding and sprinkle with half grated chocolate.
7. Repeat layers.
8. Cover and chill for 4 hours or overnight to blend flavours.