lumicero/recipes-ing2inst huggingface dataset:
Title: Bananas Foster Fudge Cake
Ingredients:
- 1/2 brown sugar
- 3 butter
- 1 1/2 bananas
- 1/2 ground cinnamon
- 1/4 chocolate flavor instant pudding and pie filling mix
- 1 eggs
- 1 sour cream
- 2 water
- 8 heavy whipping cream
- 1/2 white chocolate
- 1/2
- 3/4
- 2
- 1
- 2
Instructions:
1. PREHEAT oven to 350º F. Lightly coat three 9-inch-round cake pans with non-stick cooking spray.
2. FOR BANANAS FOSTER:.
3. COMBINE brown sugar and butter in medium, microwave-safe bowl. Microwave uncovered, on HIGH (100%) power for 1 minute. Add chopped bananas, rum extract and cinnamon; stir. Microwave an additional 4 minutes, stirring once. Cool completely.
4. FOR CAKE:.
5. COMBINE cake mix, pudding mix, eggs, sour cream, vegetable oil and water in large mixer bowl. Beat on medium speed until well blended (batter will be thick). Pour about 1 1/2 cups of batter into each prepared cake pan. Sprinkle each with a heaping tablespoon of mini morsels.
6. BAKE for 20 minutes or until wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.
7. FOR CHOCOLATE FROSTING:.
8. HEAT cream in uncovered, medium microwave-safe bowl on HIGH (100%) power for 1 1/2 minutes or just until boiling. Add morsels; let stand 5 minutes. Stir until smooth. Cover; cool for 30 minutes.
9. TO ASSEMBLE:
10. PLACE one cake layer on serving platter. Spread half the cream cheese frosting on cake. Spread half the banana mixture to 1/2-inch of edges. Top with second cake layer. Spread with remaining cream cheese frosting followed by remaining banana mixture. Top with remaining cake layer. Spread Chocolate Frosting over top and side of cake. Sprinkle with Premier White curls around top edge of cake. Refrigerate until chocolate is set. Refrigerate leftover cake up to 24 hours.
11. NOTE: If using two cake pans, pour about 1 1/2 cups batter into each prepared cake pan. Refrigerate remaining batter. Bake as stated above. Bake remaining batter in clean pan.
12. HINT: To make Premier White curls, carefully draw a vegetable peeler across a bar of NESTLÉ TOLL HOUSE Premier White Baking Bar. Vary the width of your curls by using different sides of the bar.
Title: Mare's Most Delicious Icing
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 granulated sugar
- 3/4 brown sugar
- 1 milk
- vanilla
Instructions:
1. beat for a full 10 minutes( very important) the following 3 ingredients: butter or margarine, crisco, granulated sugar (or use 1 cup packed brown sugar for a maple icing).
2. heat milk in microwave till very hot (not boiling).
3. while beating. add hot milk to sugar and butter mixture very slowly.(I mean about 1/8 of a cup at a time -- all the while beating it well --
4. after all of the milk has been beaten in, beat in vanilla extract.
5. this is delicious (the brown sugar icing is wonderful with chocolate cake especially good with butter pecan or spice cake).
Title: Oatmeal Maple Cookies
Ingredients:
- 1/3 flour
- 3/4 oatmeal
- 1/2 brown sugar
- 1/3 - 2/3 butter
- 1 egg
- 3
Instructions:
1. Preheat your oven to about 375 degrees, Farenheit.
2. First, mix the flour and oatmeal in a medium-sized bowl.
3. Then, mix the butter and brown sugar in a smaller bowl.
4. You should do this by hand so that the butter softens.
5. After they have formed a nice, sweet, delectable slime, beat the egg in a measuring cup and add to the smaller bowl.
6. Mix these well.
7. After you have done this, add the wet ingredients to the bowl of dry ones.
8. Again, mix these well.
9. If it is too sticky (and it will be rather sticky no matter what-- this is a good thing), add a little more oatmeal.
10. But not flour.
11. We're done with the flour so using any more would ruin the integrity of the recipe.
12. I promise.
13. After it is about the right consistency, add a couple of drops of your maple extract.
14. When this is complete, use a couple of forks to form a ball in the bowl.
15. Then, on a lightly greased cookie sheet, use the forks to form little balls about an inch in diameter.
16. It might take a few cookie sheets, but I usually get about eighteen or twenty cookies.
17. You should leave each batch in for about 7-9 minutes, then let them cool on a counter or something of the like.
18. they will still look like they aren't done yet, but this is only because of the large amount of butter glistening in the dough.
19. After the cookies have cooled a few minutes, use a spatula to gently pry them from the pan.
20. Eat while warm, they are nice and buttery.
Title: Baked Apple Pudding
Ingredients:
- 1/4 butter
- 1 sugar
- 1 egg
- 1 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/4 ground nutmeg
- 1/4 ground cinnamon
- 2 tart apples
- 1/4 walnuts
- 1 vanilla extract
- 4
Instructions:
1. In a mixing bowl, beat together the butter, sugar and egg until blended. In a bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; gradually add to the sugar mixture and mix well. Stir in the apples, walnuts and vanilla until well combined.
2. Spread mixture into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 35-40 minutes or until pudding is lightly browned and springs back when lightly touched. Serve warm with frozen yogurt.
Title: SVESTKOVE KNEDLIKY (Plum Dumplings)
Ingredients:
- 2 eggs
- 2 flour
- 2 potatoes
- 1 plums
- 12 -15 salt
- 1/4 butter
Instructions:
1. Cream 2 tablespoons butter, beat in eggs and salt.
2. Gradually beat in flour and riced potatoes.
3. Dough should be stiff to knead thoroughly.
4. On floured board roll out dough to 1/4-in thickness, then cut 3-inch squares.
5. Lay 1 plum on each square, sprinkle with little cinnamon sugar and fold edges over plum.
6. Shape with hands into a ball.
7. The wall of dough should be very thin.
8. Drop dumplings into boiling salted water, cover and simmer for about 15 minutes.
9. Brown bread crumbs in 1/3 cup hot butter.
10. Roll dumplings in buttered bread crumbs, sprinkle with cinnamon sugar.
Title: Death by Dump Cake
Ingredients:
- 1 butter
- 1/2 crushed pineapple
- 2 walnuts
- 1/2 pecans
- 1
- 1 1/2
Instructions:
1. Grease a large, 10" diameter, deep tube pan.
2. Stir the almond extract into the canned fruit. Then dump the fruit filling into the tube pan. Dump the whole can of crushed pineapple onto the fruit filling. Pour DRY cake mix over fruit filling. Add chopped nuts to top of filling. DO NOT MIX.
3. Cut butter up into pats and dot top of cake mix.
4. Bake for 1 hour in 350 degree oven. Great with vanilla ice cream.
5. Serve warm.
Title: Red and White Parfait (south Beach)
Ingredients:
- 2 nonfat plain yogurt
- 4 gelatin
- 2 1/2 boiling water
- 8 sugar substitute
- 1 vanilla extract
Instructions:
1. Mix 2 1/2 cups of boiling water with the four packages of gelatin.
2. Pour the mixture into a 13x9 inch pan and chill for three hours.
3. Select the type of dish you'd like to use for the parfait.
4. In a bowl, stir together two teaspoons of sugar substitute and 1/4 teaspoon of vanilla extract for every 1/2 cup of plain yogurt.
5. Using cookie cutters that are roughly the same diameter but smaller than the parfait glass, cut out rounds of gelatin.
6. Feel free to experiment with different cookie cutter shapes, like hearts.
7. Alternately layer the gelatin rounds and yogurt in the parfait glass.
8. Finish with a dollop of the yogurt, and top with a drizzle of sugar-free chocolate syrup.
9. Enjoy.
10. Note — you may have leftover gelatin when finished. Keep it on hand for a Sweet Treats snack!
Title: N. C. Raw Apple Cake 9x13 Pan
Ingredients:
- 3 eggs
- 2 white sugar
- 1 all-purpose flour
- 2 ground cinnamon
- 2 baking soda
- 1 salt
- 1/2 vanilla extract
- 1 walnuts
- 1 pecans
- 3 apples
- 1 raisins
- 1 cream cheese
- 1/4 butter
- 2 confectioners' sugar
- 1 lemon juice
- 1 lemon
Instructions:
1. Preheat oven to 350 degrees. Butter a 9x13 inch pan. Spread apples evenly over the bottom of the pan.
2. Beat eggs with mixer until thick and light. Combine sugar and oil and add to eggs.
3. Stir together flour, cinnamon, soda and salt. Add to egg mixture and beat inches stir in nuts, raisins and vanilla. Batter will be very thick.
4. Spread batter over apples in the pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the center comes out clean.
5. Remove from the oven and cool. Spread with Cream Cheese Icing.
6. To make Cream Cheese Icing: Beat cream cheese until fluffy. Beat in 1/4 cup melted butter, and then beat in confectioner’s sugar, zest from 1 lemon (optional) and lemon juice.
7. Spread over cooled cake. Refrigerate.
Title: Versatile Vegetarian Sponge Cake
Ingredients:
- 3 cake flour
- 1/2 cornstarch
- 3 baking powder
- 1 baking soda
- 400 caster sugar
- 250 milk
- 250 water
- 200 lemon juice
- 50 vinegar
- 1 -2
Instructions:
1. Preheat oven to 180 degrees celcius.
2. Sift ingredients 1 to 5 together.
3. Mix all liquids together and add gradually to dry ingredients while continuously whisking. Whisk well.
4. Spray rectangular Pyrex dish with nonstick spray.
5. I use a 23cm square pan 4cm high. Pour batter into dish and bake till skewer comes out clean from cake.
6. Cool and frost.
7. Tip:
8. For frosting, I whip 250 ml of cream with.
9. 2 tablespoons of icing sugar and spread this over the cooled cake. If I added strawberry essence in the batter, I will put a few blobs of strawberry jam on the frosting.
10. Cooks Note: After reading a review from someone, I think perhaps they went for a high cake. Aim for a flatter rather than high cake. So your pyrex or roasting pan should be flatter rather than deeper or higher. Eggless cakes fare poorly when you try to bake them in deep/high dishes instead of flat, as they dont have eggs to help them rise. This could lead to rawness in the centre, whereas a flatter cake would cook evenly.
Title: Caramel Chocolate Chip Bars
Ingredients:
- 1/2 butter
- 32 sweetened condensed milk
- 1 eggs
- 1 white chocolate chips
- 1/2
- 2
- 1
Instructions:
1. In a large saucepan, combine the butter, caramels and milk; cook and stir over medium-low heat until smooth.
2. Cool.
3. In a mixing bowl, combine the cake mix, oil and eggs; mix well.
4. Stir in chips and chopped candy bar (dough will be stiff).
5. Press three-fourths into a greased 13-in. x 9-in. x 2-in. baking pan.
6. Bake at 350° for 15 minutes.
7. Place on a wire rack for 10 minutes.
8. Pour caramel mixture over the crust.
9. Drop remaining dough by spoonfuls onto caramel layer.
10. Bake for 25-30 minutes or until edges are golden brown.
11. Cool for 10 minutes; run a knife around edges of pan.
12. Cool 40 minutes longer; cover and refrigerate for at least 1 hour or until serving.
Title: Summer Ambrosia Fruit Dessert
Ingredients:
- 2 sweetened condensed milk
- 1 sweetened flaked coconut
- 1 mandarin oranges
- 1 crushed pineapple
- 1 walnuts
- 1 pecans
- 1
Instructions:
1. Gently mix all the ingredients.
2. Keep refrigerated, and enjoy!
Title: Tiramisu With Starbucks Coffee Liqueur
Ingredients:
- 64 mascarpone cheese
- 16 sugar
- 1 sugar
- 6 ladyfingers
- 17 1/2
- 12
- 2
Instructions:
1. Separate egg whites and yolks into two large bowls.
2. Beat egg yolks while gradually adding sugar until smooth and pale in color.
3. Fold mascarpone cheese into egg yolks gently.
4. In the other bowl, beat egg whites into stiff peaks.
5. Fold egg whites into mascarpone cheese mixture gently.
6. Refrigerate until ready to assemble tiramisu.
7. I brew the espresso like coffee in my coffee machine to save time. I use 4 Tablespoons of freshly ground espresso beans to 6 oz. water and I usually have to make it in 2-3 batches because the basket in my machine won't hold enough of the grounds to make it all at once. I suggest adding the grounds first, then matching that amount with water.
8. Combine room temperature espresso with coffee liqueur and set aside.
9. To assemble tiramisu:
10. Dip ladyfingers two at a time (one in each hand) into coffee mixture for one second on each side, then place immediately into pan. Continue until pan is covered in one layer of ladyfingers.
11. Spoon half of mascarpone cheese mixture onto ladyfingers in the pan, carefully spreading evenly to sides of pan.
12. Repeat with another layer of ladyfingers dipped in coffee mixture, then the remaining mascarpone cheese mixture, making sure to smooth top out evenly.
13. Put the unsweetened cocoa powder in to a fine sieve or strainer and tap gently over the tiramisu, covering it with a thin layer of cocoa powder.
14. Cover with plastic wrap and refrigerate for at least one hour, overnight is preferred.
15. Tip: use leftover coffee mixture to make delicious adult iced coffees in the blender. Just add lots of ice, cream and sugar, then sprinkle cinnamon on top!
Title: Chocolate Caramel Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla extract
- 2 1/4 flour
- 1 baking soda
- 3/4 walnuts
- 1/2 sugar
- 1
- 48
Instructions:
1. Beat butter until creamy.
2. Gradually beat in sugar, eggs, and vanilla.
3. Add dry ingredients, cover, and chill for about 1/2 hour (It's a little sticky if you don't chill the dough).
4. Mix nuts (optional) with 1 tablespoon sugar.
5. Press each piece of dough around one piece of candy.
6. Roll into a ball.
7. Roll the ball of dough in the nut/sugar mixture and place on greased cookie sheet.
8. Bake at 375 for 8 minutes.
9. Let cool for 3-4 minutes before moving to cooling rack.
Title: Orange Syrup Cake
Ingredients:
- 3 eggs
- 375 self-raising flour
- 200 milk
- 250 sugar
- 1 salt
- 50 sugar
- 200 orange, rind of
- 250 water
- 1 butter
- 250
- 30
Instructions:
1. Beat the eggs well.
2. Gradually beat the sugar into the eggs.
3. Sift dry ingredients and fold into the egg mixture.
4. Microwave milk and oil for 1 minute at 100% power and stir into the cake mixture.
5. Pour into greased dish and cook for 6 – 7 minutes on 100% power.
6. Keep aside.
7. Cook sugar, water and butter for 4 minutes at 100% power stirring after 2 minutes.
8. Add orange juice and zest and cook at 100% power until it boils.
9. Pour over warm cake.
10. Serve cold with whipped cream and tinned mandarin orange slices, if desired.
Title: Almond Lemon Cake
Ingredients:
- 1/2 unsalted butter
- 3/4 light brown sugar
- 1 lemon zest
- 1 vanilla extract
- 1 baking powder
- 1/2 salt
- 3 all-purpose flour
- 4 lemon juice
- 1 1/4 cream of tartar
- 1/2 confectioners' sugar
- 1/4
Instructions:
1. Preheat over to 350 degrees Fahrenheit. Butter an 8-inch round cake pan. Line the bottom of the cake pan with wax paper and butter the paper. Lightly flour the pan, being sure to tap out any excess flour.
2. Beat butter with brown sugar, lemon zest, vanilla, baking powder, and salt. Beat until light and fluffy. Add egg yolks one at a time, beating well each time.
3. Combine ground almonds and flour and stir into egg mix. Stir in lemon juice. Whip egg whites with cream of tartar to soft peaks. Fold the egg whites into batter in 3 additions.
4. Spoon batter into prepared cake pan and bake approximately 35 to 40 minutes or until a pale goldish color and toothpick comes out clean. Let cool on rack for 15 minutes. Remove cake from pan and peel off paper. Let the cake completely on a wire rack. Transfer cake to a platter and dust with confectioners' sugar (if desired).
Title: Ww 2 Points - Mini Cinnamon Rolls
Ingredients:
- 2 dark brown sugar
- 1 cinnamon
- 1 unsalted butter
- 1 low-fat cream cheese
- 1/4 vanilla extract
- 1/4 confectioners' sugar
- 1/4
Instructions:
1. Preheat oven to 375°F Spray a 9x13 inch baking pan with cooking spray.
2. Combine brown sugar, cinnamon, and butter in small bowl, set aside.
3. Separate breadsticks into 12 strips. Sprinkle tops with brown sugar mixture and roll each one into a spiral, pressing to seal the ends. Arrange in baking pan 1 inch apart. Bake until lightly golden, about 15-18 minutes. Cool for 10 minutes.
4. To prepare frosting, combine confectioners sugar, cream cheese, and vanilla in a small bowl, adding a few drops of water if needed to make a smooth, spreadable glaze. Drizzle over the tops of the warm rolls and let stand a few minutes to set. Serve warm.
Title: Crock Pot Cherry Cobbler
Ingredients:
- 1 cherry pie filling
- 1 flour
- 1/4 sugar
- 1/4 unsalted butter
- 1/2 milk
- 1 1/2 baking powder
- 1/2 salt
- 1/4
- 1 -2
- 1
Instructions:
1. Lightly grease the inside of a 31/2-quart(31/2 litre) crock pot, or spray it with cooking spray.
2. Place the pie filling into the crock pot.
3. Beat the remaining ingredients until the consistency of the batter is smooth.
4. If adding liqueur and/or slivered almonds, add these to the batter now. If the batter is a little too moist after adding the liqueur, adjust the consistency with an extra sprinkling of flour.
5. Spread the batter over the pie filling.
6. Cover and cook on high for 11/2 to 2 hours, or until a skewer pierced into the centre of the cobbler comes out clean.
7. Serve with cream, custard or ice cream.
Title: Snickerdoodle - Great American Cookie Co. Copycat
Ingredients:
- 1 granulated sugar
- 1 brown sugar
- 2/3 eggs
- 2 vanilla
- 1 flour
- 3 salt
- 1/2 baking soda
- 1 cream of tartar
- 3/4 granulated sugar
- 2 cinnamon
- 1
Instructions:
1. In a large bowl, cream together the shortening and sugars with an electric mixer on high.
2. Add egg, vanilla, salt, baking soda and cream of tartar.
3. Mix on high until smooth and well incorporated.
4. Add flour and mix well.
5. Preheat oven to 300°F and let the dough rest in the fridge for 30-60 minutes.
6. In a small bowl, combine sugar and cinnamon for topping.
7. With your hands, roll the dough into balls about the size of a golf ball.
8. Roll the balls in the cinnamon/sugar mixture and press them into an ungreased cookie sheet.
9. Bake for 10-14 minutes and NO LONGER! They will seem undercooked, but will be soft and chewy in the middle once they have cooled. Don't overbake and then come to me with a bad review because they weren't delicious :).
Title: Mean Chef's Vanilla Buttermilk Cupcakes
Ingredients:
- 6 unsalted butter
- 1 sugar
- 2 sugar
- 2 eggs
- 1 vanilla
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 2/3 buttermilk
Instructions:
1. Beat butter and all the sugar on medium speed until well blended. Add eggs and vanilla and beat on high speed until well blended.
2. Sift together flour, baking powder, and salt.
3. With mixer on low speed, add one third of the flour mixture, followed by a third of the buttermilk – repeat, alternating in thirds. When all the flour is incorporated beat mixture on medium speed just until well blended.
4. Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
5. Bake in a 350° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.
6. Decorate with your favorite frosting.
Title: Peanut Butter Brownies
Ingredients:
- 1/2 peanut butter
- 2 shortening
- 1 1/4 brown sugar
- 2 eggs
- 1/2 flour
- 1/4 salt
Instructions:
1. Cream shortening, peanut butter, and add sugar.
2. Mix in remaining ingredients.
3. Place in greased 8 x 11 or 8 inch square pan.
4. Bake 25-30 minutes at 350 degrees.
5. Cut in bars and roll in powdered sugar if desired or frost thin with almost any kind of frosting.
Title: Tasmanian Apple Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1/2 self-raising flour
- 1/2 plain flour
- apple
- cinnamon
Instructions:
1. Cream butter and sugar together thoroughly. Add egg and both kinds of flour and mix well.
2. Line the bottom of an 8" x 8" pan with half the mixture.
3. Add a layer of stewed apples and sprinkle with cinnamon.
4. Roll out remainder of dough mixture and cover the apples.
5. Cook slowly until golden brown.
Title: Chocolate Buttermilk Cake
Ingredients:
- 2 cake flour
- 1 baking soda
- 1/4 salt
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 2 buttermilk
- 1 powdered sugar
- 2 salt
- 1/8 butter
- 2 buttermilk
- 3 vanilla
- 4
- 1
Instructions:
1. Preheat oven to 350º. Grease and flour two 9- inch cake pans.
2. Sift the flour, baking soda and salt into a bowl; set aside.
3. Using an electric mixer, beat the butter until smooth. Add the sugar and continue to heat until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Beat in the vanilla, then the chocolate.
6. Beat in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
7. Spoon equal amounts of batter into each cake pan, spreading it to level the top.
8. Bake for 22 to 25 minutes, or until a cake tester comes out clean when inserted into the center of the cakes.
9. Cool in the pans on a wire rack for 10 minutes. Invert and remove pans; cool the cakes completely on racks before frosting.
10. Spread the frosting bctween the layers, around the sides and on top of the cake.
11. For frosting: Beat sugar, salt and butter together in a bowl. Slowly add buttermilk and mix until well blended and smooth. Blend in chocolate and vanilla.
12. If the frosting is too runny, add more powdered sugar one tbsp at a time. If it's too thick, add buttermilk one teaspoon at a time.
Title: Triple Chocolate Cake
Ingredients:
- 200 dark chocolate
- 50 butter
- 225 eggs
- 4 caster sugar
- 325 vanilla extract
- 2 white chocolate
- 200 plain flour
- 150 salt
- 1
Instructions:
1. Preheat oven to 180 degrees Celsius.
2. Grease and line a large cake tin (round or square) with parchment paper. Set aside.
3. Combine the plain and milk chocolate and butter in a pan, and melt over a low flame, beating until smooth and well combined. Set aside to cool slightly.
4. In a bowl, beat together the eggs, sugar and vanilla.
5. Whisk the egg mixture into the cooled chocolate mixture.
6. Then add the chopped white chocolate, flour and salt.
7. Pour the entire mixture into the prepared tin. Bake for 35-40 minutes or until the top is crisp and pale, and the center is almost set. The baking time will be much longer if you use a smaller pan.
Title: Peanut Butter Brownies
Ingredients:
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 eggs
- 1/3 vanilla
- 2 self-rising flour
- 1 chocolate chips
- 2
- 1
Instructions:
1. Mix all ingerdients in given order.
2. Add 1/4 cup milk or water if desired.
3. POUR into a well-greased 13" x 9" pan.
4. Bake in a 350 degree oven.
5. Bake 30 minutes.
6. Oven heat varies so some make take longer.
Title: Lime Tarts With Coconut Cream
Ingredients:
- 1/3 coconut
- 2/3 coconut milk
- 1/3 powdered sugar
- 2 -3 all-purpose flour
- 1 1/3 sugar
- 1/4 butter
- 1/2 lime
- 1 sugar
- 1 eggs
- 5 butter
- 1/2
Instructions:
1. In an 8" to 10" frying pan over medium-high heat, stir coconut until lightly browned, 1 to 2 minutes; pour into a small bowl. Cover and let stand at room temperature up to 2 hours.
2. In another bowl, combine whipping cream, coconut milk, and powdered sugar. Beat with a mixer on high speed until coconut cream holds soft mounds. Cover and chill up to 2 hours.
3. Whip to blend before using.
4. Remove pan rims from crusts, and set each crust on a dessert plate. Fill crusts equally with lime curd.
5. Top each tart with equal portions of coconut cream and sprinkle with coconut.
Title: Ginger Cake
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1/4 molasses
- 1/4 sour cream
- 1 egg
- 3/4 flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 3/4 ground ginger
Instructions:
1. Cream butter n sugar until light and fluffy.
2. Add molasses and sour cream mix thoroughly.
3. Add egg and mix well.
4. Combine the rest of the ingredients; mix thoroughly.
5. Bake at 175° c in a greased pan for about 30 minutes.
Title: Glazed Strawberry Pie
Ingredients:
- 2 strawberries
- 1/2 sugar
- 1/2 water
- 1 salt
- 1 cornstarch
- 1 cream cheese
- 1 icing sugar
- 1
Instructions:
1. GLAZE: Combine 1 cup sliced strawberries, 1/4 cup water, sugar and salt in saucepan. Bring to a boil. Cook for 3 minutes. Remove from heat. Mix cornstarch in 1/4 cup cold water. Add to strawberry mixture. Bring to a boil. Continue cooking untl sauce thickens.
2. FILLING: Mix 1 cup topping thoroughly with cream cheese and icing sugar. Spread cream cheese mixture in pie shell. Cover with half the strawberry sauce. Cover with whipped topping.
3. Chill until set, about 2 hours. Serve 6.