lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut Porcupines
Ingredients:
- 1 dates
- 1 walnuts
- 1/2 pecans
- 1 white sugar
- 1 butter
- 1/4 egg
- vanilla
- coconut
Instructions:
1. Mix all ingredients except coconut.
2. Thicken with coconut and roll into balls.
3. Place on parchment paper or lightly greased cookie sheet.
4. Cook 30 minutes in slow oven, 250°-275°.
5. Makes approximately 18-20.
Title: Palm Beach Poinciana Cake
Ingredients:
- 2 butter
- 2 sugar
- 9 eggs
- 3 lemon juice
- 1 lemon rind
- 1/4 salt
- 3 1/4 cake flour
- 1/2 citron
- 1/2 raisins
- 3 sugar
- 2 boiling water
- 1 fresh lemon juice
- 1/3 lemon zest
- 2 cornstarch
- 1
- 2
Instructions:
1. Preheat oven to 300F and line four 9" cake pans with waxed paper.
2. Beat egg whites to stiff peaks.
3. Cream butter and sugar together until light and fluffy; add well beaten egg yolks with lemon juice, rind and salt.
4. Beat.
5. Add 1/2 cup flour alternately with stiffly beaten egg whites.
6. Dredge fruit and nuts with remaining flour and add to batter.
7. Pour evenly into prepared pans.
8. Bake 40 to 50 minutes, or until cakes test done and is firm to the touch.
9. Turn out onto cooling racks, peel waxed paper from cakes.
10. When cool, spread poinciana filling between layers and frost with Twice-cooked or Seven-minute frosting (recipe #96449).
11. To make the filling: Mix the cornstarch with a little cold water until smooth.
12. Heat first four ingredients to boiling point.
13. Add cornstarch mixture and boil until it spins a thread (234°F), then beat until creamy.
14. Add coconut and spread between cake layers.
Title: Low Fat Black Forest-Like Cake
Ingredients:
- 10 -15 fat-free cool whip
- 2 light cherry pie filling
- 1
Instructions:
1. You may make this in either in individual dishes or in a larger container, depending on how much you want to make.
2. Line the bottom of your dish with chocolate wafers.
3. On top of those put a layer of cool whip.
4. Then place wafers on top.
5. Place layer of pie filling on wafers.
6. More cool whip.
7. More wafers.
8. I think you get the idea.
9. When finished, place in the refrigerator for at least 4 hours. This will ensure the wafers soften and turn into a cake-like substance.
10. ENJOY!
Title: Cauldron Cakes (Spice Cakes from Harry Potter)
Ingredients:
- 2 flour
- 1 1/2 sugar
- 3 1/2 baking powder
- 1 salt
- 1/2 butter
- 1 margarine
- 1 milk
- 3 vanilla extract
- 3/4 eggs
- 1/8 cinnamon
- ginger
Instructions:
1. Preheat oven to 350 degrees.
2. Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 minutes.
3. Mix other solid ingredients and milk in gradually in the large mixing bowl.
4. Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMI-FLAT). Bake 25 minutes.
5. Decorate with sprinkles and frosting if desired.
6. These cakes go well with honey.
Title: Citrus Cheesecake
Ingredients:
- 1 unsalted butter
- 2 fine sea salt
- 1 unflavored gelatin
- 1 sugar
- 2/3 unsalted butter
- 8 fine sea salt
- 1 cream cheese
- 10 sour cream
- 1/4 lime juice
- 1/4 heavy cream
- 1
Instructions:
1. Crust: lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
2. Mix crumbs, butter, and salt in a medium bowl until it resembles moist sand. Press evenly onto bottom of pan. Cover; chill.
3. Cheesecake: Place 2 tablespoons cold water in a small saucepan; sprinkle gelatin over. Let stand until gelatin is soft, 5-10 minutes.
4. Using an electric mixer on medium-high speed, beat sugar, butter, and salt in a medium bowl until light and fluffy, about 5 minutes. With motor running, add cream cheese 1 piece at a time, occasionally scraping down sides of bowl. Beat in sour cream, orange juice, and lime juice.
5. Gently heat gelatin over lowest heat, stirring constantly, just until gelatin dissolves. Scrape gelatin into cream cheese mixture; beat to blend. Fold in whipped cream just to incorporate. Pour mixture into crust; smooth top. Chill until set, about 3 hours. Using plastic wrap overhang, Lift cheesecake from pan and cut into pieces to serve,
6. Cheesecake can be make 3 days ahead. Cover and keep chilled, or freeze airtight for up to 2 weeks.
Title: Ozark Pudding (From Bon Appetite)
Ingredients:
- 1/3 all-purpose flour
- 1 1/4 baking powder
- 1/8 salt
- 1 egg
- 3/4 sugar
- 1/2 apple
- 1/2 pecans
- 1 vanilla
Instructions:
1. Preheat oven to 325°F Butter 1-quart casserole or souffle dish.
2. Sift together flour, baking powder and salt.
3. Beat egg and sugar until light and fluffy. Sir in vanilla.
4. Add flour mixture and blend well.
5. Fold in apple and nuts.
6. Spoon into prepared dish and bake 30 minutes.
7. Serve warm with whipped cream or vanilla ice cream.
Title: Chocolate Coconut Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 salt
- 2 baking soda
- 5 white vinegar
- 2 vanilla
- 2 water
- 3/4 sugar
- 2 butter
- 1 canned milk
- 3/4
- 1/2
- 14
Instructions:
1. Cake:.
2. Combine the dry ingredients. Make 3 holes in the dry ingredients and put the vinegar, vanilla and oil in one hole each. Pour water over everything and mix. Pour into 9x13x2 inch pan and bake at 350 degrees F for about 30 minutes or until cake springs away from the pan. Cool 30 minutes before beginning frosting.
3. Frosting:.
4. Melt butter in a large sauce pan and remove from heat. Add all the other ingredients and mix. Spread over the cake. Place the cake about 3 inches under the broiler, WATCHING CONTINUOUSLY until the frosting is browned.
5. Enjoy!
Title: Leftover Pie Dough Cookies
Ingredients:
- butter
- cinnamon
- sugar
Instructions:
1. Mush together all your left over pie trimmings and scraps and dough.
2. Cut into shapes with a cookie cutter or oddball shapes with a knife.
3. Apply a small amount of butter (melted) with a pastry brush; sprinkle with cinnamon and sugar.
4. Bake about 8 to 10 minutes alongside your pie while it is baking.
5. Eat while warm.
6. YUM.
Title: Dump Cake
Ingredients:
- 1 butter
- 2
- 3/4
Instructions:
1. Pour fruit filling into a greased 9x13 pan.
2. Sprinkle cake mix on top.
3. Drizzle butter over cake mix.
4. Bake at 350 for 60-70 minutes, uncovered.
5. Serve warm with ice cream or alone.
Title: Orange Buttercream Frosting
Ingredients:
- 1 butter
- 3 orange zest
- 1 vanilla extract
- 1/4 powdered sugar
- 2
Instructions:
1. take softened butter and whisk until creamy.
2. add orange zest and vanilla extract, whisk until creamy again.
3. add 2 cups of powdered sugar and whisk until smooth, depending on how thick you want the frosting you can always add more sugar.
4. add orange zest at the end and stir to combine.
5. frost your cake and let it chill for at least 1 hour.
6. enjoy!
Title: Roasted Pears With Blue Cheese, Cranberries and Nuts
Ingredients:
- 3 Stilton cheese
- 1/4 Roquefort cheese
- 1/4 dried cranberries
- 4 walnuts
- 1/2 pecans
- 3 pears
- 1 lemon
- 1/3 apple cider
- port wine
- pear
- light brown sugar
Instructions:
1. Preheat the oven to 375 degrees F.
2. Toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Set aside.
3. Chop off the top of one pear to remove the stem. Peel and slice it lengthwise into halves. With a small sharp paring knife and a melon baler or small cookie scooper, remove the core and seeds leaving a round well. Remove a bit more from the center so you have a nice hole in each pear half. Trim a small slice away from the bottom rounded side of each pear half so that they will sit upright without wobbling. Place the pear halves in a baking dish core sides up and brush them all over with lemon juice using a pastry brush. Repeat with all the pear halves. Use a 2 to 2 1/2 quart shallow casserole dish so that the pear halves all fit snuggly in the dish.
4. Stuff each pear hole with some of the cheese mixture, mounding it on top of the holes and packing it slightly.
5. Combine the apple cider, port, pear liquor and brown sugar in a small bowl. Stir well to dissolve the sugar. Pour the mixture by tablespoons over each pear half letting the excess run over in to the dish.
6. Bake the pears, basting each half every 10 minutes with the cider mixture, for 30 minutes, or until the pairs are tender. Set aside to cool. Serve warm or at room temperature.
Title: The Best and Richest Pound Cake from a Mix
Ingredients:
- 8 butter
- 1/2 sugar
- 1 eggs
- 5 flour
- 1 sour cream
- 1 evaporated milk
- 1 vanilla
- 1
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350°.
2. Lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour.
3. Place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute.
4. Add the sugar and beat until creamy, 1 to 2 minutes longer.
5. Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated.
6. Add cake mix, 1 cup of flour, sour cream, evaporated milk, and vanilla.
7. Increase the mixer speed to medium and beat until the batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down the side of the bowl if necessary.
8. Pour the batter into the prepared tube pan, and bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.
9. Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.
10. Run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert onto a rack, then invert it again onto another rack so that the cake is right side up.
11. Allow the cake to cool completely, 20 minutes longer.
Title: Grand Marnier Cream Cheese Icing
Ingredients:
- 1/2 unsalted butter
- 16 cream cheese
- 4 confectioners' sugar
- 1 vanilla extract
- 1 orange zest
- 3
Instructions:
1. In a large mixing bowl, beat butter until soft.
2. Add cream cheese and beat until blended and smooth.
3. Blend in confectioners' sugar, vanilla, and orange-flavored liqueur.
4. I added 3T of orange zest (1 medium CA navel orange) , then chill.
5. Used as a dip for thin ginger snaps.
Title: Cherry Streusel Cake
Ingredients:
- 1 butter
- 1 1/3 sugar
- 1 vanilla
- 1/2 lemon juice
- 2 eggs
- 1 sour cream
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/3 sugar
- 1 cherry pie filling
- 1/3 pecans
- 1/2 cinnamon
- 1/2 flour
- 1/2 butter
- 1 cinnamon
- 1 vanilla
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking pan.
3. In a bowl, combine all streusel topping mixture; set aside.
4. In a bowl, combine the butter with 1-1/3 cups sugar, vanilla and lemon juice; beat in the 2 eggs, then stir in sour cream.
5. In another bowl, sift together flour, baking powder, baking soda and salt.
6. Add to the butter/sourcream mixture; mix well to combine.
7. Combine the pie filling with 1/3 cup sugar, pecans and cinnamon.
8. Spread 1/2 of the batter into a prepared baking dish, then spoon the cherry mixture over the batter.
9. Spread the remaining batter on top of the cherry mixture.
10. Sprinkle with the streusel topping.
11. Bake for 45 minutes.
12. Serve warm.
Title: Olive Oil Apple Cakes
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1 1/3 extra virgin olive oil
- 1 eggs
- 3 apple cider
- 1/2 orange zest
- 1/4 red apples
- 1
- 4
Instructions:
1. Preheat oven to 350° F.
2. Combine dry ingredients into a medium-sized bowl and set aside. In a separate bowl, add all wet ingredients and beat until smooth.
3. Add dry ingredients a quarter at a time; add orange zest and mix until smooth.
4. Pour batter into four mini lightly oiled baking pans or mini cast iron skillets. One large cake pan can also be used, though baking time may vary.
5. Arrange apple slices on top of each pan. Bake for about 20 to 25 minutes or until golden brown.
Title: Protein Brownies
Ingredients:
- 2 sugar
- 3/4 salt
- 3 applesauce
- 3 peanut butter
- 1 vanilla extract
- 2
- 3/4
- 3
- 1
Instructions:
1. mix ingredients.
2. bake at 350 for 15-20 minutes.
Title: Bert's Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 2 cinnamon
- 4 eggs
- 2 sugar
- 1 carrots
- 3
Instructions:
1. Preheat oven 325.
2. Grease 1 round Angel Food cake pan.
3. Sift together first 5 ingredients and set aside.
4. Beat 4 eggs til light.
5. Set aside.
6. Beat corn oil and gradually add sugar with mixer on high.
7. Gradually add eggs to oil and beat until fluffy.
8. Add dry ingredients and stir to mix well.
9. Add grated carrots.
10. If desired add raisins or nuts.
11. Mix well.
12. Pour into greased pan.
13. Bake 1 hour or til it is brown and top springs back.
14. Allow 20 minutes to cool before turning out of pan.
15. This is great with Creamed Cheese icing or just plain!
Title: Bread Pudding
Ingredients:
- 1/2 raisins
- 2 rum
- 4 -6 eggs
- 2 milk
- 1 1/2 brown sugar
- 3/4 vanilla
- 1 cinnamon
- 1/2 nutmeg
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Put raisins in a small bowl, sprinkle with rum& set aside for at least 10 minutes or overnight, if possible.
3. Lightly oil an 8 inch baking dish or coat with nonstick cooking spray.
4. Spread bread evenly in the dish.
5. Whisk eggs in a medium size mixing bowl.
6. Add milk, brown sugar, vanilla, cinnamon & nutmeg and stir until the sugar dissolves.
7. Stir in the rum soaked raisins.
8. Pour this mixture over the bread and press down gently to ensure that all bread is moistened.
9. Let stand for at least 10 minutes and up to 30 minutes pressing down occasionally.
10. Bake for 35- 40 minutes or until puffed& set in the center.
11. Serve warm with ice cream or frozen yogurt or rum sauce or custard sauce.
Title: Caramel-Pecan Chocolate Cake
Ingredients:
- 1 dark brown sugar
- 1/2 butter
- 1/4 water
- 1 1/2 pecan halves
- 1 1/4 flour
- 3/4 baking powder
- 1 instant coffee granules
- 1/2 baking soda
- 1/4 salt
- 1/4 butter
- 1 sugar
- 1 vanilla
- 1 egg
- 3/4 buttermilk
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Prepare a buttered non-stick 10-inch tube pan.
3. To make the topping; combine brown sugar, butter and water in a saucepan; boil over medium heat, stirring often, until butter is melted, and mixture is glossy, 3-5 minutes.
4. Chop 1/2 cup of the pecans into the caramel mixture.
5. Spread evenly into the bottom of a buttered tube pan.
6. For the cake; sift together the flour, cocoa, baking powder, coffee granules, salt and baking soda.
7. Cream butter until fluffy.
8. Beat in sugar, vanilla and the Break-Free eggs.
9. Alternating, mix in the flour mixture and buttermilk into the butter/egg mixture.
10. Drop by spoonfuls of batter over the caramel mixture; spread evenly.
11. Bake for 40-45 minutes, or until the cake test done.
12. Turn cake pan over onto a platter, and let stand for 2 minutes.
13. Remove pan and quickly replace any pecans that might have stuck to the pan.
14. Cool completely before slicing.
Title: Raspberry and Chocolate Angel Food Cake
Ingredients:
- 8 cream of tartar
- 1 salt
- 1/4 sugar
- 1 vanilla extract
- 1 1/4 all-purpose flour
- 3/4 sour cream
- 1/2 fresh raspberry
- 6
- 3/4
- 1/2
Instructions:
1. For Cake:
2. Heat oven to 350°F; coat bottom (not sides, bottom only) of a 9x13 baking pan with cooking spray.
3. Beat egg whites with 1 tablespoon water, cream of tartar, and salt in a bowl with an electric mixer on medium low speed until foamy.
4. Continue to beat, adding sugar a little at a time, until batter is fluffy.
5. Add vanilla and beat about 1 minute more. Sprinkle a small amount of flour over top of batter and fold into batter. Repeat 8-10 times or until you've added all the flour.
6. Spread batter evenly in pan, using spatula to even out corners (shake pan once or twice to even surface).
7. Bake until cake is a light golden color and surface springs back gently to the touch. (25-30 minutes).
8. Run a sharp knife around edges of cake to separate from pan.
9. Cook for 2 hours.
10. For Filling:
11. Heat berry preserves in a small pan over medium heat, stirring constantly, until it reaches a gentle simmer.
12. For Frosting:
13. Melt chocolate in a double boiler.
14. Take bowl off heat and stir in sour cream.
15. Assembly:
16. Place a cutting board over cake pan and invert cake onto board.
17. With a biscuit cutter or round cookie cutter, cut 12 rounds from cake.
18. Top 6 rounds with 1 heaping tablespoon of raspberry filling then place remaining cake rounds on top.
19. Spread 1/4 cup frosting over top and sides.
20. Top with raspberries.
21. Can serve immediately or refrigerate and bring to room temp about 1 hour before serving.
Title: Brown Sugar Berry Cobbler
Ingredients:
- 1 dark brown sugar
- 2 1/2 cornstarch
- 2 3/4 mixed berries
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 3/4 unsalted butter
- 3/4 granulated sugar
- 1
Instructions:
1. Preheat oven to 425°F with rack in middle.
2. Stir together 3/4 to 1 cup brown sugar and cornstarch in a large bowl. Add berries and toss to coat. Transfer mixture to a shallow 3-qt baking dish and bake until mixture is hot, about 12 minutes.
3. Meanwhile, whisk together flour, baking powder, and salt in a medium bowl. Add butter and blend with your fingertips or a pastry blender until mixture resembles coarse meal with some roughly pea-size butter lumps. Add milk and stir until dough just comes together.
4. Remove baking dish from oven and drop 12 mounds of dough onto hot berries. Stir together remaining tsp brown sugar and granulated sugar and sprinkle over dough. Bake cobbler until topping is golden, 25 to 30 minutes. Cool to warm, about 30 minutes.
Title: Grilled Cinnamon Peaches With Vanilla Yogurt
Ingredients:
- 4 -6 white sugar
- 1/2 vanilla yogurt
- 1 cinnamon
- 2
Instructions:
1. In a bowl toss peaches in sugar just to coat.
2. Allow to sit for ONE HOUR @ ROOM TEMP!
3. Place foil over hot grill and place peaches flesh side down.
4. Grill 5-8 minutes, turn and cook for 3 minutes more.
5. Remove and reserve any syrup.
6. Place each half in a small dish and add a dollop of vanilla yogurt and top cinnamon.
Title: Apple Mystery
Ingredients:
- 1 crushed pineapple
- 3 apples
- 1/2 sugar
- 2 lemon juice
- 1 margarine
- 1/2 butter
- 1 pecans
Instructions:
1. Pour pineapple in 9x13 baking dish.
2. Layer apples, 1/4 cup sugar and lemon juice on top of pineapple.
3. Sprinkle fruit with cake mix.
4. top with melted butter, 1/4 cup sugar and pecans.
5. Bake at 350 degrees for 20 minutes, then cut into with knife so juices can rise Bake 30 minutes longer.
6. Very good served warm with ice cream.
Title: Pears Elegante'
Ingredients:
- 4 bartlett pears
- 2 eggs
- 1/2 milk
- 1 triple sec
- 1/2 sweetened condensed milk
- 1
Instructions:
1. Preheat Oven to 350 degrees.
2. Mix egg and milk together.
3. Wash Pears.
4. Leave Stems on.
5. Dry thoroughly.
6. Roll pie crust very thin on a floured surface.
7. Cut the pie crust into long 1/2" wide strips.
8. Wind the pie crust strips around the pear, starting at the top, overlapping each row approximately 1/8".
9. Use the egg wash to make the dough stick together.
10. When you get to the end of a strip, join another strip to it with the egg wash.
11. Continue wrapping the pear until it is completely covered with the pie dough.
12. Wrap the remaining pears with the pie crust dough.
13. Cut 8 leaf shapes from the remaining dough and attach two (2) to the top of each pear with the egg wash.
14. Spray a baking dish with Pam.
15. Stand the pears up in the baking dish, making sure they're not touching each other.
16. Brush the pears with the egg wash mixture.
17. Bake for 45 minutes until golden brown.
18. CARAMEL SAUCE.
19. Combine caramel sauce, orange liqueur and condensed milk in a saucepan over low to medium heat.
20. Stir frequently and cook until the mixture bubbles.
21. Remove from heat.
22. Ladle sauce into 4 soup or salad bowls.
23. Stand pears up in the middle of the sauce.
24. You may substitute green apples for a different taste.
25. If you have any sauce left over, pour it back in the caramel sauce jar and refrigerate to use over ice cream.
Title: Delicious Banana Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 banana
- 1 vanilla
- 2 cake flour
- 1 baking soda
- 1/4 salt
- 1/2 sour cream
Instructions:
1. Cream butter until light and fluffy.
2. Beat sugar in gradually.
3. Add eggs and beat thoroughly.
4. Add bananas and vanilla.
5. Sift dry ingredients.
6. Add flour mixture to the butter mixture alternately with the sour cream.
7. Bake at 350 degrees for 40 minutes in 2 eight inch layer pans.
Title: Apple Crumble
Ingredients:
- 450 apples
- 2 apples
- 4 brown sugar
- 175 cinnamon
- 115 flour
- 115 brown sugar
- butter
Instructions:
1. Skin, seed then cube the apples to about 2cm cubes.
2. Place them in a greased tin, add the brown sugar and cinnamon, mix it around a little.
3. Mix the flour and sugar together, then add the butter and rub it around until the mixture is crumbly.
4. Pour the mixture over the apples in the tin and bake them at 180 degrees Celcius, for 30 minutes.
Title: Schaum Tortes With Strawberry Cream
Ingredients:
- 4 confectioners' sugar
- 4 vanilla extract
- 1 fresh strawberries
- 2 granulated sugar
- 1/2 heavy cream
- 1/2
- 1
Instructions:
1. Preheat the oven to 250 degrees.
2. Line a baking sheet with parchment paper.
3. Bring water to a simmer in the bottom pan of a double boiler, add the egg whites and confectioners<U+0092> sugar to the top pan, and cook, whisking constantly, until the mixture is very thick and will hold its shape, about 10 minutes.
4. Whisk in the vanilla, remove from the heat, and set aside until cool enough to handle.
5. Spoon the mixture, in batches if necessary, into a pastry bag fitted with a decorative tube (or form a rectangle of waxed paper into a funnel shape and snip off the pointed end to make a pastry tube).
6. Pipe onto the parchment-lined baking sheet 8 meringue circles each about 4 inches in diameter.
7. Pipe more meringue into the center of each circle to form the bottom of the basket.
8. In a circular motion, pipe more meringue around the perimeter of each basket to make the sides of the basket.
9. Bake for 45 minutes to 1 hour, or until the meringues are set and crisp on the outside.
10. Remove from the oven and set aside to cool to room temperature.
11. (The meringues may be made several days ahead and kept in an airtight tin.).
12. MAKE THE FILLING: Reserve 8 perfect strawberries for garnish.
13. Mash the remaining strawberries with a potato masher in a large bowl.
14. Stir in the lemon juice and then the sugar.
15. Taste, and add more sugar if you like.
16. Beat the cream until it holds soft peaks.
17. Fold the whipped cream into the strawberry mixture.
18. Place the meringues on individual plates, spoon the strawberry mixture into the baskets, garnish each serving with a fresh strawberry, and serve.
Title: Twinkie Cherry Cream Pie
Ingredients:
- 1 cream cheese
- 1 sweetened condensed milk
- 10 cherry pie filling
- 1 frozen non-dairy topping
- 1
- 1/2
- 1
Instructions:
1. Beat the cream cheese and sweetened condensed milk on medium high speed until smooth.
2. Arrange Twinkies cut side up in a 13x9 baking dish and pour cream cheese mixture over Twinkies. Spoon pie filling over cream cheese layer, followed by the pineapple. Sprinkle nuts over pineapple, then spread whipped topping over all.
3. Cover and refrigerate 8 hours or overnight.