lumicero/recipes-ing2inst huggingface dataset:
Title: Quick Pear Cobbler
Ingredients:
- 1/2 butter
- 1 sugar
- 1 self-rising flour
- 1 milk
- 1 pears
Instructions:
1. Melt margarine in oblong pan.
2. Mix together flour, sugar and milk to smooth batter.
3. Pour into melted margarine, but do not stir.
4. Pour in fruit.
5. Bake at 350 degrees for 30 to 45 minutes.
Title: Cherry-Date-Apple Cake
Ingredients:
- 375 maraschino cherries
- 1 pitted dates
- 1 -2 apple
- 1/2 walnuts
- 1/4 eggs
- 1/4 sugar
- 4 flour
- 2 baking soda
- 3 baking powder
- 1 salt
- 1 1/2 vanilla essence
- 1 1/2
- 1/4
- 1/2
Instructions:
1. Drain the cherries & keep the syrup aside.
2. Mix cherries, dates, walnuts (coarsely chopped), apple (finely chopped), apricots (finely chopped) in a bowl.
3. In another bowl add oil, eggs, orange juice, 1/2 cup cherry syrup (drained from cherries)& sugar.
4. Beat for 2-4 minutes
5. Add vanilla essence, salt & flour & mix slowly.
6. Add baking powder & baking soda.
7. Add the cherry- date mix.
8. Pour in a greased baking dish & bake in a pre-heated oven at 350 degree Fahrenheit for 40-45 minutes.
Title: Chestnut Chocolate Cake
Ingredients:
- 8 bittersweet chocolate
- 1/4 eggs
- 4 butter
- 10 cognac
- 1 salt
- 1 cream of tartar
- 1 sugar
- 1/2 cornstarch
- 1/2 bittersweet chocolate
- 3/4 cognac
- 8 chestnuts
- 1 bittersweet chocolate
- 10 cognac
- 1
- 9
- 1
- 2
Instructions:
1. For cake: Preheat oven to 350F.
2. Butter two, 8 inch round cake pans.
3. Line with parchment, cut to fit, butter and lightly flour paper.
4. Melt chocolate with espresso.
5. Stir until smooth.
6. Stir in yolks, one at a time.
7. Place over hot water over double-boiler, and warm just until yolks thicken slightly, about 1 minute.
8. Remove from over water.
9. Stir in butter, one piece at a time, until melted.
10. Blend in Cognac.
11. Beat whites in large bowl with salt and cream of tartar until soft peaks form.
12. Gradually add sugar, beating until stiff but not dry.
13. Beat in cornstarch.
14. Stir ¼ of whites into chocolate mixture to lighten.
15. Fold in remaining whites and pour into prepared pans.
16. Bake until edges are firm, but inside is still slightly creamy, about 25 minutes.
17. Cool in pans; cakes will deflate.
18. Remove from pans and brush off crumbs.
19. For ganache: Bring cream to boil in small saucepan over low heat.
20. Remove from heat.
21. Pour into mixing bowl.
22. Add chocolate, cover, and let stand 5 minutes.
23. Stir gently until chocolate is melted.
24. Add Cognac.
25. Refrigerate until mixture just begins to thicken.
26. Beat at medium-high speed until light, increased in volume, and just beginning to form soft peaks.
27. Cut out piece of cardboard slightly smaller than cake.
28. Wrap in foil, set on rack.
29. Top with 1 cake layer.
30. Spread with ganache.
31. Sprinkle with chopped chestnuts.
32. Top with second layer.
33. Press with baking sheet to level.
34. Smooth edges.
35. Refrigerate until ganache is chilled.
36. (can be prepared up to 2 days ahead) For glaze: Bring cream to boil in medium saucepan.
37. Remove from heat.
38. Add chocolate, cover, and let stand 5 minutes.
39. Stir gently until chocolate is melted.
40. Blend in Cognac.
41. Cool glaze until just warm to touch.
42. Reserve ½ cup.
43. Pour remainder over cake, tilting back and forth so glaze drops to coat sides.
44. Smooth with offset spatula.
45. Transfer to platter.
46. Cool reserved glaze until set.
47. Spoon half of reserved glaze into pastry bag fitted with small plain tip.
48. Pipe crisscross pattern over top and sides of cake.
49. Carefully sprinkle crumbled violets in a thick border around outer edge of cake.
50. Brush off any violet crumbs that don<U+0092>t make it.
51. Fit bag with leaf tip; spoon in remaining glaze.
52. Pipe leaves around bottom.
53. Set violet in center.
Title: Figolli (Maltese Almond-Filled Easter Cookies)
Ingredients:
- 14 all-purpose flour
- 4 1/2 sugar
- 4 1/2 margarine
- 1 baking powder
- 2 eggs
- 1 vanilla
- 1 lemon zest
- 7 orange zest
- 3 1/2 sugar
- 2 water
- 1/2 icing sugar
- chocolate
Instructions:
1. Combine the dry ingredients. Work in the margarine until the mixture is crumbly. Beat eggs with vanilla and pour into the mixture. Work the mixture until it forms a dough. Do not overwork. Wrap the dough and refrigerate for about an hour.
2. Mix the filling ingredients when you are ready to use it.
3. Roll out the dough to approximately 1/4" thickness. Cut the dough into the desired shape. Make two of the same shape, with one slightly larger. Place one piece on a floured baking sheet or greased glass dish if making a rectangle. Spread some of the filling on the dough, leaving a finger-width gap at the edges. Wet the edges and place the larger piece on top. Pat around the edges to ensure the pieces of dough form a seal.
4. Bake at 350F for approximately 30-40 minutes depending on the size. Look for a golden bottom.
5. Allow to cool completely. Make a thick icing of icing sugar and water. We add a touch of almond extract for added flavour. Another option is to melt chocolate. Cover the cookie with your choice of icing. Ice on a cooling rack with waxed paper underneath to catch drippings. Allow to harden. If you feel creative, you can decorate the shape with coloured icing, candy decorations, etc.
Title: Almond Joy Layer Cake
Ingredients:
- 2/3 unsalted butter
- 1/2 granulated sugar
- 3 pure vanilla extract
- 2 1/4 salt
- 4 eggs
- 1/2 flour
- 3 baking powder
- 1 1/2 baking soda
- 1 1/2 sweetened flaked coconut
- 1 heavy cream
- 1 confectioners' sugar
- 2
- 3
- 1/3
Instructions:
1. Preheat the oven to 325. Butter two 8-inch-by-2-inch round cake pans. Line with parchment and butter the parchment.
2. In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whist in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 ½ cups granulated sugar, 2 teaspoons vanilla and ½ teaspoons salt. Whisk in 1 egg at a time, beating well after each addition.
3. In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in the lower third of the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
4. While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
5. In a saucepan, combine ¾ cup cream, the remaining ¾ cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 teaspoons vanilla and 3 packed cups coconut. When cool, fold in the 1 ½ cups almonds.
6. Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and refrigerate for at least 4 hours to firm up.
7. Whip the remaining 2 ¼ cups cream with the confectioners’ sugar until stiff. Spread over the cake. Sprinkle the top and or sides with the remaining almonds.
Title: Chocolate-Apricot Passover Torte
Ingredients:
- 1 1/3 butter
- 1 1/2 sugar
- 1/3 sugar
- 2/3 eggs
- 5 water
- 2 vanilla extract
- 1 sugar
- 1 vanilla extract
- 3
- 1/2
- 1/4
- 1
- 1/2
Instructions:
1. PREPARE CAKE:
2. Heat oven to 350ºF.
3. Line bottoms of two 9" round baking pans with parchment or wax paper.
4. Melt butter in medium saucepan over low heat.
5. Add 1-1/2 cups sugar and cocoa; stir until well blended.
6. Remove from heat; cool to room temperature.
7. Beat egg yolks in large bowl until slightly thickened.
8. Gradually add cocoa mixture, beating until blended.
9. Stir in water and vanilla.
10. Stir together ground almonds and cake meal; stir about half of mixutre into chocolate batter.
11. Beat egg whites in small bowl until foamy; gradually add remaining sugar, beating until stiff peaks form.
12. Fold remaining almond mixture into beaten whites.
13. Gradually add egg white mixture to chocolate batter, folding gently until well blended.
14. Pour batter into prepared pans.
15. Bake 30-35 minutes or until wooden pick inserted in center comes clean.
16. Cool 10 minutes(cake will settle slightly).
17. Remove from pans to wire racks; peel off paper.
18. Cool completely.
19. Place 1 layer on serving plate.
20. Heat apricot preserves; strain.
21. Discard fruit.
22. Spread melted preserves over top layer.
23. Top with remaining layer.
24. PREPARE CHOCOLATE CREAM FROSTING:
25. Stir together 1/2 cup sugar and 1/4 cup Hershey's cocoa in medium bowl.
26. Add whipping cream and vanilla extract.
27. Beat until stiff.
28. After you have prepared frosting; spread over top and sides of torte.
29. Refrigerate until serving time.
30. Garnish with whole almonds, if desired.
31. Cover and refrigerate leftover torte.
Title: Chocolate Caramel Trifles
Ingredients:
- 250 cream cheese spread
- 1 sugar
- 1/4
- 1
- 8
Instructions:
1. Mix cream cheese until smooth add sugar beat til dissolved.
2. Stir through cream melt jersey caramels until smooth and combine with extra cream.
3. Place 1/8 of the biscuits in a large serving glass.
4. Top with 1/8 of cream cheese mixture.
5. Top with caramel sauce repeat with another layer.
6. Chill for 1 hr sprinkle with extra biscuit crumbs before serving.
Title: Chocolate Marshmallow Snowballs
Ingredients:
- 1 milk
- 1 chocolate chips
- 5 miniature marshmallows
- 2 coconut
Instructions:
1. Over low heat, melt chocolate chips with the condensed mik while stirring constantly.
2. Remove from heat and cool slightly.
3. Add marshmallows - mix well ensuring all marshmallows are coated.
4. Drop by tablespoonful into coconut and roll into balls in the coconut.
5. Chill for several hours.
Title: The Ultimate Classic Fruit Cake
Ingredients:
- 375 golden raisins
- 100 Grand Marnier
- 4 eggs
- 300 plain flour
- 375 unsalted butter
- 300 dark brown sugar
- 2 ground mixed spice
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1 sultanas
- 375 walnut halves
- 375 hazelnuts
- 200 marzipan
- 100 icing sugar
- 150 egg
- 150
- 1
- 250
- 1
Instructions:
1. Place raisins in a bowl. Add enough grand Marnier/Cointreau to cover them. Cover bowl and leave for 24 hours.
2. Preheat oven to 150°C.
3. In a large bowl, using a wooden spoon, cream together the butter and sugar.
4. Add the eggs one at a time. If mixture looks a bit like splitting, add a little flour.
5. Add sifted flour, mixed spice, cinnamon, nutmeg, lemon juice and Grand Marnier. Mix together.
6. Gently fold in soaked raisins, dried chopped apricots, sultanas, chopped peel, cherries, walnuts and hazelnuts.
7. Spoon the cake mix into 2 greased and lined 22cm spring form tins.
8. Bake cakes for 2 1/2 hours to 3 hours.
9. Remove and cool on wire rack. Once cool spray with more alcohol and wrap in cling film. Keep cakes in cool dry place until you ice/decorate them.
10. ICING: Gently heat jam until spreadable. Spread over top and edges of cake.
11. Roll out marzipan very thinly to the circumference of cake, also a strip around width of cake.
12. Place marzipan on cake-gently pinch strip around top and side to stick them together. Repeat this with the icing. Mix together icing sugar, egg white and a few drops of food colouring into a smooth paste. Put into icing bag and decorate as desired.
Title: Cucumbers With Mint for Dessert
Ingredients:
- 1 cucumber
- 1/4 fresh mint leaves
Instructions:
1. Mix it all up! Serve chilled.
2. **Diabetic version: Use Stevia (remember a little goes a long way.) I did read that some people with diabetes can have the Agave nectar, as it is lower on the glycemic index about 46, I think.
3. ** If you don't have Aguave nectar, you can use RAW honey or organic evaporated cane juice. (This retains the nutrients in the sugar).
Title: Broiled Star Fruit in Ginger
Ingredients:
- 4 water
- 1 gingerroot
- 1/2 cinnamon stick
- 2 cloves
- 10 honey
- 1 star fruit
- 2 brown sugar
- 1
Instructions:
1. In saucepan, combine water, ginger, cinnamon, cloves and coriander.
2. Bring to a boil, reduce heat and simmer for 30 minutes.
3. Add honey and stir until dissolved.
4. Strain liquid and allow to cool.
5. Slice the star fruit into 8 slices.
6. Place star fruit on a baking sheet and sprinkle the brown sugar over them.
7. Broil until the sugar bubbles and starts to brown.
8. Place stars into individual bowls, 4 each.
9. Ladle the gingered broth into each and serve.
Title: Ice Cream Brownie Cups
Ingredients:
- 1 heavy cream
- 1 butter
- 1/2 vanilla extract
- 1 vanilla ice cream
- 1/2
Instructions:
1. Preheat oven according to package instructions. Prepare brownies and bake in a lightly greased muffin tin. Bake for 20-25 minute, or until a toothpick inserted comes out with crumbs.
2. While the brownies cook, make the sauce - bring cream to a simmer over medium heat. Pour over the chocolate and wait one minute. Add butter and vanilla and whisk until smooth, set aside.
3. While brownies are still warm, take a second muffin tin, grease the bottom of the pan, and lightly press into the soft brownies. Carefully remove and then carefully remove brownie.
4. OR.
5. While brownies are still warm, lightly grease a shot glass and press a cup into each brownie. Carefully remove and then carefully remove brownie.
6. Scoop ice cream into cups. Top with chocolate sauce and sprinkles.
7. TIP: I found the muffin tin crushed the brownies because of how much surface area the tin displaced vs. a shot glass, and as such the shot glass yielded a much better cup.
Title: A Different Black Forest Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 cherry pie filling
- 1 pecans
- 1 butter
- 1/2 chocolate bar
Instructions:
1. Drain pineapple, reserve liquid.
2. Spread pineapple in a lightly greased 13x9 inch pan.
3. Add pie filling, spreading gently.
4. Sprinkle dry cake mix over pie filling.
5. Sprinkle with pecans.
6. Combine butter and reserved pineapple liquid.
7. Drizzle on cake mixture.
8. Bake at 350°F for 35 to 40 minutes.
9. Cool and cut into squares, top with whipped topping and chocolate shavings.
Title: White Chocolate Mousse With Strawberry Sauce
Ingredients:
- 375 white chocolate
- 250 eggs
- 4 vanilla essence
- 1/2 strawberries
- 300 cognac
- 20 brown sugar
- 25
Instructions:
1. White chocolate mousse:
2. In a bowl, on a boiling water, put 125 gr cream, white chocolate and vanilla essence and melt it stirring constantly.
3. Remove it from the stove and leave it for 3 minutes to cool.
4. Add the egg yolks and stir the bowl.
5. Put the egg whites in a small bowl and beat with a mixer at high speed until it produce a foam.
6. Take a heap of the white egg foam and mix it with chocolate mixture. than put the rest of the white egg foam to the chocolate mixture and stir it carefully.
7. Divide the mixture of 6 dessert dish.
8. Cover it top and refrigerate it for 3 hours.
9. Strawberry sause:
10. Put the strawberries, cognac and the brown sugar in to a small saucepan.
11. Cook it in a medium fire for approximately 5 minutes until the strawberries softens.
12. Sprinkle a little strawberry sauce over each dish for service.
13. And Voilà.
Title: Chocolate and Vanilla Slime Mold Cake
Ingredients:
- 1 sour cream
- 4 water
- 1 chocolate pudding mix
- 1/2
- 1/3
- 113
- 1
- 2
Instructions:
1. Mix cake mix, eggs, sour cream, water, veggie oil, and chocolate powder together on low.
2. Wait til the chocolate combines.
3. Mix on high.
4. Grease the pan. Put the new batter on the pan.
5. Cook for about 30 minute.
6. Now you have bread. Now follow these steps:
7. Cut the bread to the shape of a slime mold.
8. Mix 2 drops of yellow food dye with the icing.
9. Cover the bread with yellow icing.
10. Now your slime mold cake is done! Enjoy!
Title: Sugar-free frosting
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 1 3/4 milk
- 1 reduced-fat cream cheese
- 1
Instructions:
1. In a medium bowl, combine pudding mix and milk.
2. Mix well and let stand until thickened.
3. In a large bowl, beat cream cheese until smooth.
4. Add pudding and mix well.
5. Finally, fold in whipped topping.
6. Makes 1 frosting for 1 cake.
Title: Apple Cobbler from Cooking Light
Ingredients:
- 8 apple cider
- 1/3 all-purpose flour
- 1/4 brown sugar
- 1/2 ground cinnamon
- 1/2 butter
- 1 water
- 0.5 sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Arrange apples in an 11 x 7 inch baking dish. Drizzle cider over apples.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over apple mixture.
4. Roll dough into a 12 x 8 inch rectangle. Place dough over apple mixture; fold edges under, and flute. Cut 3 slits in top of dough to allow steam to escape.
5. Combine water and egg white, stirring well with a whisk. Brush dough with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 350 degrees for 40 minutes or until crust is golden brown.
Title: Tamina - Algerian Toasted Semolina & Honey Sweet
Ingredients:
- 1 semolina
- 3 unsalted butter
- 2 honey
- ground cinnamon
- dragees
Instructions:
1. In a saucepan heat the semolina over a medium-high heat. Keep shaking the pan until the semolina is evenly toasted & a rich golden brown colour. Pour into a bowl & set aside.
2. Melt the butter / margarine in the empty pan you used to toast the semolina. Remove from the heat & stir in the honey.
3. Pour the semolina back into the pan & mix well to combine it with the butter & honey. If you notice the semolina mixture is too runny or has a little extra butter on top, just add a little extra semolina to the pan. If the semolina mixture is a little too stiff to pour, add 1 teaspoon extra of both the butter & the honey & mix well.
4. Pour the semolina mixture out onto a small dinner plate or side plate & decorate with the cinnamon, silver balls & any additional items you like ( I used satin bows & a paper tea roses in the pic ) To make a pretty pattern with the cinnamon, use the rim of a small tea glass or shaped cookie cookers dipped in the ground cinnamon.
Title: Raspberry Layer Cake
Ingredients:
- 2
- 3/4
- 1 1/2
- 1/2
Instructions:
1. Cut each pound cake in half, long ways like a hot dog bun.
2. Place 1 half on a plate. Spread 1/2 a cup of raspberry spread on top of it. Put the next half on top of that, then add more raspberry spread, repeating until you've stacked all 4 pound cakes.
3. Spread whipped topping over the top and sides of the cake.
4. Sift cocoa lightly over cake, if desired.
5. Be sure to slice the cake crosswise!, not lengthwise!
Title: Hungry Girl Red Velvet Insanity Cupcakes (Ww - 3 Points)
Ingredients:
- 1 Splenda granular
- 1 salt
- 2 marshmallow creme
- 1/2 Cool Whip Free
- 1/4 fat free cream cheese
- 1/2 Splenda granular
- 1
- 1/8
- 6
- 1/4
- 1
Instructions:
1. Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass.
2. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes).
3. Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tablespoons Splenda until smooth. Fold in Cool Whip.
4. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl.
5. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 teaspoons Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked!
6. Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan.
7. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them.
Title: Chocolate Brownies
Ingredients:
- 300 butter
- 2 caster sugar
- 4 eggs
- 1 vanilla
- 1 1/2 plain flour
- 1 dark chocolate
- 1
Instructions:
1. preheat oven 190 c non fan.
2. cream butter and sugar till pale and thick.
3. add eggs one at a time, beating constantly.
4. add vanilla, fold in seived flour and cooa.
5. lastly add choc melts.
6. spread into a lined 30cm x 30cm tray.
7. bake 20 - 30 mins till just firm - don't over-cook.
Title: Layered Lilikoi Cake
Ingredients:
- 1 eggs
- 1 1/3 sugar
- 3 vanilla
- 1/3 cornstarch
- 4 water
- 1/2 salt
- 3/4 lemon juice
- 1 butter
- 1/4
- 2
- 1/2
- 1
- 12
- 1
Instructions:
1. To make cake:
2. Bake cake according to package directions substituting lilikoi juice for water.
3. For chiffon:
4. Beat egg yolks and sugar until lemon-colored; add Lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.
5. Remove from heat and chill.
6. Whip cream and vanilla, then fold into Lilikoi mixture.
7. Frost sides of cake; cover top with Lilikoi topping.
8. Makes enough to frost one cake.
9. If layering an 11-by-13-inch cake, double this recipe.
10. For Gel Topping:
11. Mix cornstarch with water to dissolve all lumps.
12. Add salt, Lilikoi and lemon juices and egg yolk.
13. Cook over low heat until thick, stirring constantly.
14. Remove from heat and add butter.
15. Spread when slightly cooled but still warm.
16. To assemble cooled cake:
17. Thickly frost the cake with all of the Chiffon frosting mixture.
18. Glaze the top of the cake with lilikoi gel.
19. Refrigerate until ready to serve.
Title: Buttery Scottish Shortbread
Ingredients:
- 175 butter
- 75 caster sugar
- 175 caster sugar
- 75 plain flour
- fine semolina
Instructions:
1. Pre-heat oven to gas mark 2/300°F/150°C.
2. Prepare a baking tray lined with parchment paper.
3. First of all, beat the butter in a bowl with a wooden spoon to soften it.
4. Beat in the sugar, followed by the sifted flour and semolina.
5. Work the ingredients together with the spoon, pressing them to the side of the bowl, then finish off with your hands until you have a smooth mixture that doesn't leave any bits in the bowl.
6. Divide the mixture into 9, and shape each portion into a ball (dust the work surface with flour if you find the mixture too sticky to work with).
7. Flatten each one slightly and prick the centre with a fork (but not all the way through).
8. To make it look pretty, make a 1 cm crinkly border on the top by lightly pressing a fork making a slight indent working all the way around (working for the edge towards the centre).
9. Make sure that the biscuits are at least 1/2 inch in thickness (with the indentations at the edges).
10. Place onto the prepared baking sheet, very well spaced out as they will spread out quite a bit during baking.
11. Bake them for 50-60 minutes on the centre shelf of the oven (keep an eye on it after 45 mins - the edges seem to colour more easily than the top) – it should have turned pale gold and feel firm in the centre.
12. Remove from the oven and dust the top with caster sugar.
13. Leave it to cool for 5 minutes on the baking tray before transferring them onto a wire rack to cool completely.
14. Store in an airtight container.
Title: Crock Pot Caramel Pie
Ingredients:
- 2 sweetened condensed milk
- 4 water
- 1 Cool Whip
- 1 graham cracker crust
Instructions:
1. Do not open sweetened condensed milk cans, but remove the paper on the outside of the cans.
2. Put water into crock pot, then put UNOPENED sweetened condensed milk cans into water. Turn on low, and allow to simmer overnight, or for 8 hours.
3. Remove cans from water. Allow to cool, then open cans. Empty contents (should be a rich, caramel color) into a bowl and with a whisk whip until smooth and fluffy. Pour into pie shell, and top with cool whip.
4. Chill before serving.