lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Chocolate Bars
Ingredients:
- 1 confectioners' sugar
- 1 margarine
- 1 1/4 crunchy peanut butter
- 4 graham cracker crumbs
- 1 chocolate chips
Instructions:
1. Sift the confectioners sugar into a mixing bowl. Add melted buter and peanut butter.
2. Mix on medium speed of electric mixer until well mixed.
3. Add graham cracker crumbs to the peanut butter mixture. Use your hands to squish it together until the crumbs are well mixed.
4. Dump the mixture into the pan. Use your hands to spread it around. Press very hard to make it one big flat piece.
5. Melt chocolate chips in saucepan over very low heat. Stir until creamy and completely melted.
6. Pour the melted chocolate over the peanut butter layer. Use the spoon to spread it evenly like frosting.
7. Wait until the chocolate hardens (putting it in the refrigerator makes it faster) and cut it into tiny squares.
Title: Thompson Banana Pudding
Ingredients:
- 3 instant vanilla pudding
- 5 milk
- 12 sour cream
- 1 bananas
- 12
- 5 -6
Instructions:
1. In a large bowl mix the three boxes of pudding with 5 cups of milk using a metal whisk.
2. In a separate bowl fold the thawed whipped topping and all of the sour cream together.
3. Slice bananas.
4. In large container, lay one layer of vanilla wafers, place a banana on top of each wafer, smooth a layer of pudding and then a layer of Cool Whip mixture. Repeat layers until the pudding is gone and top with remaining whipped topping. You can add a few vanilla wafers to make the top more decorative.
5. Chill in the fridge for 2 hours before serving.
Title: Blueberries and French Cream Perfect for Valentine's Day
Ingredients:
- 2 fresh blueberries
- 3/4 sugar
- 2 lemon zest
- 3 cinnamon sticks
- 1/4 star anise
- 1 dry red wine
- 1 of fresh mint
- 1 unflavored gelatin
- 1 heavy cream
- 1 sour cream
- vanilla extract
- mint sprig
Instructions:
1. Place one pint blueberries, 1/4 cup sugar, 1 teaspoon lemon zest and red wine in a small saucepan over moderate heat. Simmer uncovered for 5 minutes or until mixture is syrupy.
2. Off heat and cool and stir in remaining fresh blueberries and mint.
3. Remove and discard cinnamon stick or star anise. Cover and refrigerate for up to 1 week.
4. For the cream: Combine the gelatin, cream and remaining 1/2 cup sugar in a saucepan over moderate heat. With a rubber spatula or wooden spoon, stir until sugar is dissolved.
5. In a separate bowl, place the sour cream, vanilla and lemon. Gradually add the hot cream mixture stirring just until the mixture is smooth.
6. Rinse a 2-1/2 cup metal mold with cold water (or use individual ramekins). Shake out but do not dry.
7. Pour the cream mixture into the wet mold. Refrigerate for 4 hours or longer until mixture is set and firm.
8. To serve: Unfold the cream by placing mold in a warm water bath for a few seconds to loosen cream.
9. Turn over onto a cutting board. Slice cream into serving pieces and with a spatula place on chilled plates.
10. Spoon blueberries around and garnish with mint sprigs.
Title: Dipped Pecan Spritz
Ingredients:
- 1 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1/2 all-purpose flour
- 3 pecans
- 1 baking powder
- 1 shortening
- 3/4 white chocolate chips
- 1 1/2
- 3/4
Instructions:
1. In a mixing bowl, cream butter and sugarl beat in egg and extracts.
2. Combine the flour, pecans and baking powder; gradually add to creamed mixture.
3. Using a cookie press fitted with disk of your choice, press sough 2 inches apart onto ungreased baking sheets.
4. Bake at 375 for 5-7 minutes or until set[ do not brown].
5. Remove to wire racks to cool.
6. In a microwave, melt chocolate chips and 3/4 t.
7. shortening; stir until smooth.
8. Melt vanilla chips and remaining shortening at 70% power; stir until smooth.
9. Dip half of the cookies halfway in semisweet mixture; allow excess to drip off.
10. Place on waxed paper to harden.
11. Dip remaining cookies halfway in vanilla mixture; allow excess to drip off.
12. Place on waxed paper and sprinkle coated area with colored sprinkles.
13. Let harden.
Title: Doubletree Hotel Chocolate Chip Cookies
Ingredients:
- 1/2 rolled oats
- 2 1/4 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1/4 cinnamon
- 1 butter
- 3/4 brown sugar
- 3/4 granulated sugar
- 1 1/2 vanilla
- 1/2 lemon juice
- 2 eggs
- 3 walnuts
- 1 1/2
Instructions:
1. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
2. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.
3. For the best results, chill the dough overnight in the refrigerator before baking the cookies.
4. Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.
Title: Rosemary, Rose, and Blackberry Cake
Ingredients:
- 1/2 yellow cornmeal
- 2 white cornmeal
- 1 yellow cornmeal
- 1/2 white cornmeal
- 1/4 cake flour
- 1/4 cream of tartar
- 1 baking soda
- 1 salt
- 1 unsalted butter
- 1 1/2 sugar
- 1/2 rose water
- 4 fresh rosemary
- 1/2 pure vanilla extract
- 1/2 eggs
- creme fraiche
- sour cream
- blackberry
Instructions:
1. Position oven rack in the middle of oven; preheat oven to 325°.
2. Butter a 9 x 5 inch loaf pan; coat with 2 tablespoons cornmeal, and shake out excess.
3. Whisk together the flour, remaining 1/2 cup cornmeal, cream of tartar, baking soda, and salt in a bowl; set aside.
4. Beat together the butter, sugar, rose water, rosemary, and vanilla with an electric mixer on med-high speed in a large bowl until light and fluffy.
5. Beat in the egg yolks one at a time, beating well after each addition.
6. Beat in the creme fraiche just until blended.
7. Whisk in the flour mixture just until blended.
8. Beat the egg whites with clean beaters on med-high speed in a large clean bowl until they form stiff peaks when the beaters are lifted.
9. With a rubber spatula, fold 1/4 of the egg whites into the batter to lighten it.
10. Fold in the remaining whites just until blended; then fold in the blackberries.
11. Transfer the batter to the pan and smooth the top with a rubber spatula.
12. Bake for 60-65 minutes, or until a wooden pick inserted in the center comes out clean.
13. Cool in the pan on a wire rack for 20 minutes, then gently turn out the cake and set it right side up.
14. Let cool completely on the rack.
15. To serve, use a sharp serrated knife to cut the cake into slices.
Title: Cranberry Steamed Pudding
Ingredients:
- 1/4 raw cranberries
- 1/3 molasses
- 1/3 boiling water
- 2 brown sugar
- 1 salt
- 1/2 unbleached white flour
- 1/2 baking soda
Instructions:
1. Put an inch or so of water in a large soup pot with a lid. Open the collapsible vegetable steamer and place it in the pot. The water should be just touching the bottom of the steamer. Place the pot on top of the stove and preheat the water. Place the Jell-O mold on top of the vegetable steamer to be sure it fits in the pot, then remove.
2. Spray the interior of the Jell-O mold generously with cooking spray.
3. In a mixing bowl, stir together the molasses, water, sugar and salt.
4. Stir in the flour, baking soda and cranberries.
5. Spoon into the Jell-O mold and place the mold in the pot.
6. Adjust the heat to the lowest simmer setting, put on the lid and simmer for one hour.
7. The cranberry pudding is ready when an inserted toothpick comes out clean (test in a few spots). When you remove the lid, be careful not to drip water on the pudding.
8. Remove the mold from the pan and place it on a cooling rack for at least 30 minutes.
9. To release the pudding from the mold, loosen all the edges with a butter knife. Invert onto a waxed-paper-lined plate and wiggle the mold to loosen. If that doesn't work, use the butter knife to pry the pudding away from the sides of the mold in spots, then invert again.
10. Slice into wedges and drizzle with brandy sauce recipe #.
11. *Note: You can wrap the leftover pudding loosely in a plastic bag and kept it on the kitchen counter for three days. It kept well the whole time, but tasted better the day after made. It still is fresh, though not quite as moist as the first day.
Title: Rizogalo (Greek Rice Pudding)
Ingredients:
- 5 milk
- 1 lemon rind
- 1/2 rice
- 1/2 sugar
- 2 eggs
- 1 vanilla
- cinnamon
Instructions:
1. Combine 4 cups of the milk, lemon rind and rice in a large heavy saucepan.
2. Cook over medium heat, stirring often to prevent mixture from sticking.
3. Bring to boil and cook for 20 minutes, stirring frequently.
4. Place the sugar in a small mixing bowl, add the eggs, vanilla and remaining milk.
5. Blend together.
6. Slowly stir into the rice mixture.
7. Simmer for 15 minutes, stirring occasionally, until mixture thickens.
8. The rice will rise to the top when done.
9. Do not overcook.
10. Pour into serving bowls.
11. Cool, sprinkle each serving with cinnamon. Refrigerate.
Title: Glazed Chocolate Cake
Ingredients:
- 6 unsalted butter
- 1 sugar
- 1 all-purpose flour
- 1 baking powder
- 1/3 milk
- 1/2 egg
- 1 bittersweet chocolate
- 6 unsalted butter
- 3/4
Instructions:
1. Heat oven to 375 degrees. Butter 8-inch round cake pan, 1-1/2 inches deep.
2. Prepare chocolate cake: beat butter in mixer bowl until light. Add sugar; beat until smooth. Sift flour, baking powder, and cocoa together. Add half to butter mixture and blend. Mix in milk, then remaining flour mixture. Add egg and mix until smooth, about 3 minutes.
3. Pour batter into prepared pan and bake until top springs back when lightly touched, 30-35 minutes. Let cool completely in pan on wire rack.
4. Prepare chocolate glaze: melt chocolate and butter in top of double boiler over hot water. Remove pan from water and stir until chocolate mixture is warm, not hot.
5. Place wire rack over large piece of waxed paper. Remove cake from pan and place right side up on wire rack. Pour glaze evenly around top edge of cake and spread over top and sides of cake with long, thin knife. Let stand until glaze is set, about 10 minutes.
6. Slide metal spatula under cake and transfer to serving plate. Store in refrigerator but let warm to room temperature before serving.
Title: Florentiner
Ingredients:
- 120 butter
- 50 sugar
- 125 flour
- 40 water
- 100
- 60
- 200
- 3
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In saucepan, combine whipping cream, butter and sugar.
3. Bring to a boil, stirring constantly.
4. Remove from heat.
5. Add candied fruit, candied orange, almond slivers, ground almonds, and flour, one after the other to cream, mixing well.
6. Drop by teaspoonfuls onto greased cookie sheet, leaving several inches space in between.
7. With fork, dipped in water, press dough to approx 5 cm (2 inches diameter) rounds.
8. Bake 5 to 6 minutes.
9. Carefully remove and cool on rack.
10. In the meantime, for the glaze, melt the grated chocolate with water in double boiler or in microwave.
11. After cookies have cooled, brush glaze onto smooth bottom side of cookies.
12. Before glaze hardens, make a pattern by moving a fork across glaze.
13. Die Florentiner im 180 oC heissen Ofen 5 bis 6 Minuten backen.
14. Mit einem Spatel vom Blech loesen und auf einem Kuchengitter abkuehlen lassen.
15. Inzwischen die feingeriebene Zartbitterschokolade mit dem Wasser vermischen und im heissen Wasserbad schmelzen.
Title: Kids' Fruit Salad
Ingredients:
- 16 bananas
- 2 miniature marshmallow
- 1 sour cream
- 1/2 sugar
- 2 vanilla
- 1/2
Instructions:
1. In large bowl, combine all ingredients and stir gently to combine.
2. Refrigerate until serving time.
3. Store in refrigerator.
Title: Tastebuds Treat Cookies
Ingredients:
- 2 flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 butter
- 3/4 brown sugar
- 3/4 granulated sugar
- 2 eggs
- 1 vanilla
- 2 quick-cooking oats
- 2 coconut
- 1 walnuts
- 1/2 pecans
Instructions:
1. Preheat oven to 375 degrees.
2. In a small bowl, combine flour, baking powder, baking soda and salt; stir to mix and set aside.
3. In large bowl beat butter and add both sugars; beat until fluffy.
4. Beat in eggs and vanilla and add flour mixture; mixing until well combined.
5. Stir in oats, cornflakes, coconut and nuts.
6. Roll Dough into one inch balls and place on cookie sheet lined with parchment paper; flatten slightly.
7. Bake 8-10 minutes.
Title: Mrs. Mac's Pumpkin Cookies
Ingredients:
- 15 pumpkin
- 3/4 butter
- 1 1/2 sugar
- 3 self rising flour
- 1 1/2 cinnamon
- 1 nutmeg
- 1/4 butter
- 2 powdered sugar
- 1 vanilla
- 1 -2 milk
Instructions:
1. Cream together pumpkin, butter, and sugar. Add flour and spices. Dough will be thick. Drop by teaspoons onto ungreased baking sheet. Bake for 11 minutes at 375 degrees.Remove and cool, then glaze.
2. FROSTING: Melt butter, remove from heat (or keep on really low). Stir in powdered sugar and vanilla. It won't all mix in, but then add enough milk to make a frosting/glaze. Casually frost cooled cookies.
Title: Surprise Kisses
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1 vanilla
- 2 1/2 flour
- 3/4 pecan pieces
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Cream together butter, sugar and vanilla in a large bowl until fluffy.
3. Gradually add in the flour and chopped pecans.
4. Take about 1 Tbs.
5. of the dough and roll into a ball.
6. Press the dough down in the palm of your hand.
7. Take a Hershey's Kiss and place it in the middle of your dough.
8. Bring the sides of the dough up and around the Hershey's Kiss.
9. Once the candy is completely surrounded by the dough, roll it again in the palm of your hands until a ball forms.
10. Repeat this step until you use all of your candy or until all of your dough is gone.
11. Place cookies on an un-greased cookie sheet and bake for only 10-11 minutes.
12. Once cookies are completely cooled, roll them in the powdered sugar and ENJOY!
Title: Pecan Pie Brownies
Ingredients:
- 15 1/4 egg
- 1 butter
- 1 dark brown sugar
- 3/4 eggs
- 3/4 vanilla
- 3 pecans
- 1/2
- 1
Instructions:
1. Reserve 3/4 cup cake mix. Combine remaining cake mix and 1 egg in large bowl and beat until smooth. Add butter and mix well.
2. Press into bottom of a 13x9 inch baking pan. Bake in a preheated 350 degree oven for 15 minutes.
3. Meanwhile, combine brown sugar, corn syrup, 3 eggs, vanilla and almond extracts, chopped pecans and reserved cake mix in large bowl and mix well.
4. Pour over the baked layer and bake for 25 minutes or until toothpick comes out clean. Cool and cut into squares.
Title: Red Cinnamon Apple Pie
Ingredients:
- 2 all-purpose flour
- 1 salt
- 1/4 shortening
- 2/3 egg
- 1 water
- 1/4 sugar
- 3/4 apples
- 1/2 all-purpose flour
- 1/4 sugar
- 5 cinnamon
- 1/4
- 1
- 1/4
Instructions:
1. Sift flour with salt into mixing bowl; add almonds.
2. Cut in shortening. Blend egg and water; sprinkle over flour mixture while stirring with fork until dough is just moist enough to hold together.
3. Divide in half; form into balls. Flatten to about 1/2-in. thickness; smooth edges. Roll out one portion on floured surface to a circle 1-1/2 larger than inverted 9-inch pie pan. Fit loosely into pan.
4. Cinna-Apple Filling: Combine sugar, pineapple juice and cinnamon candies. Bring to a boil, for 5 minutes.
5. Prepare apples; coat with flour. Add sugar syrup; cook over medium heat, stirring constantly, until thickened. Pour into pastry-lined pan.
6. Roll out remaining dough. Cut into strips 3/4 inches wide and crisscross over filling to form lattice over top.
7. Trim and seal ends. Fold bottom crust over to cover; flute.
8. Brush strips with reserved egg white, slightly beaten. Sprinkle with mixture of sugar and cinnamon.
9. Bake in hot oven 425 degrees 10 minutes, then at 350 degrees for 25 to 30 minutes until crust is golden brown.
10. Makes 1 9-inch pie.
Title: Sour Cream Chocolate Cake
Ingredients:
- 2 sugar
- 1/2 shortening
- 1 egg
- 3/4 flour
- 2 1/2 salt
- 1 sour cream
- 2 baking soda
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and cocoa 13 x 9 inch pan or 2 loaf pans.
3. Cream first three ingredients until light and fluffy.
4. Sift together dry ingredients.
5. Mix soda and vanilla into sour cream and fold into creamed mixture.
6. Add wet mixture to dry.
7. Combine well but don't beat.
8. Pour into prepared pans and bake until toothpick comes clean, approximately 40 minutes.
9. Cool on wire rack.
10. Frost as desired.
Title: Chocolate Chip and Cashew Gourmet Cookies
Ingredients:
- 2 white flour
- 1 2/3 bread flour
- 1 1/4 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 3/4 butter
- 1/2 shortening
- 1 1/4 light brown sugar
- 1 granulated sugar
- 2 granulated sugar
- 2 eggs
- 2 vanilla extract
- 2 1/2 cashews
- 3/4 sea salt
Instructions:
1. Sift together the flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
2. In another bowl, cream together the butter, shortening and sugars on medium speed until light and fluffy.
3. Add the eggs and vanilla and beat well.
4. Gradually add the dry ingredients and mix until just combined.
5. Add the chocolate chips and cashews to the dough. Stir well. This will be very thick, and I sometimes use my hands to mix together.
6. Using a spoon, scoop the dough into a rough ball, about the size of a golf ball, and place on the baking sheet.
7. Sprinkle lightly with sea salt and bake until light brown and and set for about 9-10 minutes in a 350 degrees oven.
8. Cool cookies on a cooling rack and enjoy!
Title: Chocolate-Raspberry Ganache Frosting
Ingredients:
- 1/3 heavy cream
- 1 butter
- 1/4
- 2
Instructions:
1. In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
2. Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
3. Let stand for 1 1/2 minutes, or until the chocolate has melted.
4. Beat the mixture with a wire whisk until smooth.
5. Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
6. *Trywith milk chocolate or white chocolate chips.
7. *.
Title: Lemon Cupcakes
Ingredients:
- 1 butter
- 2 butter
- 3 lemons, zest of
- 2 1/2 white flour
- 1 baking powder
- 1/4 salt
- 3 eggs
- 1 sugar
- 1/2 butter
- 2 1/2 powdered sugar
- 4 lemon juice
Instructions:
1. Preheat the oven to 325°F Insert liners into medium cupcake pans.
2. Prepare cupcakes. Melt butter and lemon zest on low heat; the heat helps release the flavors and spice the butter.
3. In a bowl, sift flour, baking powder and salt.
4. Place eggs and sugar in a mixing bowl, beating on medium speed.
5. Gradually add in the dry ingredients, alternating with the melted butter and mix until mixture is light and airy.
6. Fill the cupcake liners two-third full.
7. Bake for 20-25 minutes or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
8. Remove from oven and cool on wire rack for 10 minutes.
9. Prepare glaze: in an eletric mixer,beat butter with powdered sugar and lemon juice until frosting is integrated and smooth (add 1 more tablespoon of lemon juice for creamier texture if desired).
10. Using a spatula, spread frosting on each cupcake, decorating with lemon zest.
Title: Almond Ricotta Pound Cake
Ingredients:
- 1 1/2 flour
- 3 baking powder
- 1 salt
- 1 1/2 sugar
- 3/4 unsalted butter
- 1 ricotta cheese
- 1/2 cream cheese
- 3 eggs
- 1 lemon juice
- 2 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Grease a 9x5 loaf pan.
3. Combine the flour, baking powder, salt, and sugar.
4. Add in the butter and mix with a hand mixer.
5. Mix in the ricotta cheese, cream cheese, and eggs.
6. Mix in the lemon juice, vanilla extract, and almond extract.
7. Pour batter in the loaf pan. Bake for around 50 minutes.
Title: Banana Pudding
Ingredients:
- 1 fat free cream cheese
- 1 fat-free sugar-free instant vanilla pudding mix
- 1 nonfat milk
- 1 vanilla extract
- 3 bananas
- 1
- 4
- 0.5
Instructions:
1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Title: Mini Pear Crisps
Ingredients:
- 1 quick-cooking oats
- 1 brown sugar
- 1/3 all-purpose flour
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 butter
- 1/2 pecans
- 1/2 raisins
- 8 pears
- vanilla ice cream
Instructions:
1. In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in pecans and raisins.
2. Divide the pears among eight greased 4-1/2-in. disposable foil tart pans. Sprinkle with oat mixture.
3. Prepare grill for indirect heat. Grill crisps, covered, over indirect medium heat for 15-20 minutes or until pears are tender. Serve warm with ice cream if desired.
Title: Beautiful Chocolate Mousse Cake
Ingredients:
- 1 all-purpose flour
- 1 light butter
- 2 water
- 1/4 egg
- 1/2 buttermilk
- 1/4 baking soda
- 1 vanilla
- 1/4 unsalted butter
- 3/4 eggs
- 1/2 heavy cream
- 8
- 2
- 3
- 3/4
Instructions:
1. Before you start, you'll need 8 ramekins (2 1/2-inch round, or 8 ounce tomato sauce cans, ends removed and cleaned) and 8 parchment paper pieces (9x4").
2. Prepare Cake: Preheat oven 350°F.
3. In large bowl combine sugar, flour and cocoa.
4. In small saucepan combine butter, water and oil. Bring to boil and pour over dry ingredients.
5. Add egg, buttermilk, baking soda and vanilla. Blend thoroughly.
6. Pour cake batter into 10x15" sheet pan.
7. Bake 10 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on rack.
8. Cut 16 (2 1/2" x 1/2" thick) rounds from cake and set aside.
9. Prepare Mousse: Melt chocolate and butter in saucepan.
10. Beat 3 egg yolks and add to mousse. Set aside mousse to cool.
11. In small clean bowl beat 3 egg whites to stiff peaks.
12. In second clean bowl beat 3/4 cup heavy cream to stiff peaks. Fold egg whites and whipped cream into cooled mousse.
13. Assemble: Put ramekins on flat tray or plate that will fit in refrigerator & insert parchment paper inside each ramekin.
14. Add one chocolate cake round to each ramekin, divide chocolate mousse among ramekins (spoon on top of cake).
15. Add another cake round on top of mousse (do not press down).
16. Cover with wax paper or plastic wrap and refrigerate overnight.
17. Remove ramekins and parchment paper from each cake and place on individual dessert plates. Garnish with fruit or sauces.
18. If desired, spoon over with raspberry sauce, crème anglais or chocolate ganache sauce. Garnish with sliced strawberries, chocolate shavings, or mint sprigs.
Title: Pink Ice
Ingredients:
- 1 cream cheese
- 1 whole berry cranberry sauce
- 1 mayonnaise
- 2 pecans
- 1/2 sugar
- 2 crushed pineapple
- 1
Instructions:
1. Mix cream cheese, sugar, and mayo in large bowl.
2. Fold in cranberries, pineapple and chopped pecans.
3. Add whipped topping and mix well.
4. Pour into mold and freeze.