lumicero/recipes-ing2inst huggingface dataset:
Title: Old-Fashioned Peach Pie
Ingredients:
- 2 sugar
- 3/4 flour
- 3 nutmeg
- 1/4 salt
- 1/8 lemon juice
- 5 butter
- 1
- 1/2
- 2
Instructions:
1. Preheat oven to 425 degrees. Line a 9" pastry dish with one of the crusts.
2. Combine sugar, flour, nutmeg and salt and whisk to blend. Add this to the peaches. Sprinkle on lemon juice and almond extract.
3. Pour into the pastry-lined pan. Dot with butter.
4. Adjust top crust, crimp edges and cut steam vents, or use a lattice top.
5. Bake for 40-45 minutes, or until crust is browned and peaches are tender.
Title: Low Fat Creme Brulee
Ingredients:
- 2 nonfat milk
- 2 egg substitute
- 1 sugar
- 1/3 vanilla extract
- 1 granulated sugar
- 1/4
Instructions:
1. Preheat oven to 350. Mix 1/2 cup nonfat milk with the dry milk. Whisk in remaining milk, egg, sugar, and vanilla. Blend Well.
2. Strain into a large bowl, skimming off any foam or bubbles.
3. Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around edges, but still loose in the center, about 40 to 50 minutes. Remove from oven and leave in water bath until cooled.
4. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
5. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.
6. For best results, use a small, hand held torch to melt sugar.
7. If you do not have a torch, place under boiler until sugar melts.
8. Re chill custards for a few minutes before serving.
9. Serves 6.
Title: Sprinkles Strawberry Cupcakes
Ingredients:
- 2/3 fresh strawberries
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 coarse salt
- 1/4 pure vanilla extract
- 1 unsalted butter
- 1/2 sugar
- 1 egg
- 1 frozen strawberries
- 2 unsalted butter
- 1/2 coarse salt
- 1 confectioners' sugar
- 1 pure vanilla extract
- 3 1/2
- 1/2
Instructions:
1. Cupcakes:.
2. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
3. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
4. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
6. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
7. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
8. Frosting:.
9. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Title: Vanilla Bean Angel Pillows
Ingredients:
- 1 1/2 flour
- 1/2 powdered sugar
- 1/4 cornstarch
- 1/4 salt
- 1 vanilla bean
- 1 butter
- 1 granulated sugar
- 1 vanilla bean
Instructions:
1. Preheat oven to 350*. In a food processor combine flour, powdered sugar, cornstarch and salt. cover and process until combined. Scrape the pulp from the vanilla bean and add to the flour mixture. Add the butter and pulse several times until mixture begins to cling together, stop and scrape bowl. Gather mixture into a ball. Shape dough into 1 1/4 inch balls and place 2 inches apart on ungreased cookie sheets. bake for 12 minutes or just until edges start to brown. Cool on a wire rack for 5 minutes. While warm roll in the vanilla sugar to coat. Cool completely before packing.
2. To make the vanilla sugar, add the vanilla bean to the sugar, cover and allow to stand at room tempoerature for one week.
Title: Chocolate Brownie Cake With Double Chocolate Frosting
Ingredients:
- 1 flour
- 1 baking powder
- 3 salt
- 1/4 butter
- 6 white sugar
- 1 1/4 eggs
- 3 vanilla
- 1 1/2 milk
- 3 butter
- 6 vanilla
- 1/2 salt
- 2 powdered sugar
- 1/4 milk
- 4
- 1/2
- 3
- 3 -4
Instructions:
1. Stir or whisk together 1 cup flour, 2 tsp baking powder, and 1/4 tsp salt and set aside.
2. In a large bowl, cream 6 T butter and 1 cup sugar until light.
3. Add egg yolks, one at a time, beating well after each addition.
4. Add 1 1/2 tsp vanilla and melted unsweetened chocolate and blend well.
5. Add dry ingredients alternately with 6 T milk, beating well after each addition.
6. In another large bowl, with clean dry beaters, beat the egg whites until foamy.
7. Add 1/4 cup sugar and beat until egg whites stand in firm, glossy moist peaks.
8. Folk half into batter, then fold in the rest.
9. Pour batter into greased 11x7x1 1/2-inch sheet pan and bake at 350 degrees for 35-40 minutes or until a cake tester comes out clean.
10. In a large bowl, cream 1/2 cup butter until light.
11. Add the vanilla, salt, and melted semisweet choclate and beat well.
12. Sift the cocoa into the butter mixture and beat again.
13. Add the powdered sugar 1/2 cup at a time, beating well after each addition.
14. Stir in as much of the 3-4 T of milk as you like until the frosting reaches spreading consistency.
15. Frost cake and enjoy!
Title: Peanut Butter Logs
Ingredients:
- 1 crunchy peanut butter
- 2 butter
- 1 1/4 margarine
- 3 powdered sugar
- peanuts
Instructions:
1. Blend Jif and butter; stir in powdered sugar. Add cereal; mix well, crushing cereal slightly.
2. Shape into three 7 x 1 1/4 inch logs. Cover with peanuts. Wrap in waxed paper or clear plastic wrap; chill until firm.
3. To serve, carefully cut into 1/2 inch thick slices. Makes 1 pound of candy.
Title: Whiskey Bundt Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 raisins
- 1 1/3 pecans
- 1/2 all-purpose flour
- 1/2 butter
- 1 sugar
- 1/4
- 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Coat a Bundt pan with nonstick cooking spray.
3. In a small bowl, combine the raisins, pecans, and flour; mix until the raisins and pecans are thoroughly coated, then stir them into the cake batter.
4. Pour batter into the Bundt pan and bake for 32 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.
5. In a small saucepan, combine the butter, sugar, and whiskey and bring to a boil over medium-high heat; let boil for 5 minutes, stirring occasionally.
6. Using a fork, poke holes into the top of the cake and pour the syrup over the cake.
7. Let cool in the pan for about 15 minutes, then remove to a wire rack to cool completely before cutting.
Title: Margaret's Carrot Cake With Cream Cheese Frosting
Ingredients:
- 3 carrots
- 2 all-purpose flour
- 2 white sugar
- 2 baking soda
- 1 baking powder
- 1/2 salt
- 1 ground cinnamon
- 4 eggs
- 1 1/2 vanilla extract
- 1 1/4 pecans
- 1 confectioners' sugar
- 3/4 cream cheese
- 3 1/2 butter
- 1 vanilla extract
- 1/2 pecans
- 1 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9x13 inch pan.
3. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon.
4. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans.
5. Spoon batter into prepared pan.
6. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow to cool.
8. To Make Frosting: In a medium bowl, combine confectioners' sugar, cream cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla.
9. Beat until smooth, and then stir in 1 cup chopped pecans.
10. Spread on cooled cake.
Title: Slow Cooker Gingerbread With Dried Cherries
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1/4 salt
- 1/4 ground allspice
- 1 butter
- 1/2 brown sugar
- 4 eggs
- 3/4 molasses
- 1 dried cherries
- 1
Instructions:
1. Spray a 4-quart slow cooker with the cooking spray.
2. Stir the flour, baking powder, baking soda, cinnamon, ginger, salt and allspice in a medium bowl.
3. Place the butter and brown sugar into a large bowl. Beat with an electric mixer on medium speed until the mixture is creamy. Beat in the eggs and molasses.
4. Reduce the speed to low. Alternately beat in the flour mixture and the vegetable juice. Stir in the cherries. Pour the batter into the cooker.
5. Cover and cook on HIGH for 2 to 3 hours or until a toothpick inserted in the center comes out with moist crumbs. Spoon the gingerbread into bowls. Top with the whipped cream, if desired.
Title: Cocoa-Buttermilk Cake
Ingredients:
- 1 1/2 unsalted butter
- 1 1/2 water
- 1/2 sugar
- 3 flour
- 3 salt
- 1 baking soda
- 1 eggs
- 3 buttermilk
- 3/4 vanilla
- 1 unsalted butter
- 3/4 buttermilk
- 4 1/2 powdered sugar
- 7 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and line with parchment a 9 x 13 cake pan Melt butter, stir in water and cocoa and whisk until smooth.
3. set aside.
4. sift together flour, sugar, salt and baking soda.
5. In a separate bowl, whick together eggs, buttermilk and vanilla.
6. Add cocoa mixture and buttermilk mixture to dry ingredients.
7. Combine very well.
8. Pour into cake pan and bake until skewer comes out clean.
9. Cool for 20 minutes while making icing.
10. ICING: Melt butter, add buttermilk and cocoa.
11. Whisk until smooth.
12. Put powdered sugar into a food processor.
13. With motor running, pour cocoa mixture through feed tube.
14. Do not over process.
15. Put a platter over the cake pan, flip over so that the cake comes out onto the platter.
16. Remove parchment Pour icing over the top of cake and spread evenly over cake to the edges using an offset spatula.
17. Do not worry if some goes over the sides.
18. Refrigerate cake for 2 hours.
19. Remove from refrigerator and with a serrated knife, trim all 4 sides of the cake about 1/4 inch.
20. Cut into pieces to serve.
Title: Pinchos De Frutas (Fruit Brochettes)
Ingredients:
- 2 bananas
- 2 apples
- 2 pears
- 2 oranges
- 2 melon
- 1 1/4 brown sugar
- 200 dark chocolate
- 1/8
Instructions:
1. Arrange fruit on 4 brochette spears (skewers).
2. Sprinkle with sugar.
3. Brown under broiler or on your grill until the sugar has burnt slightly.
4. Serve.
5. Optional: melt chocolate in microwave, stir in cream.
6. Serve brochettes on bed of chocolate or covered in it.
Title: Figs With Ricotta, Pistachio, and Honey
Ingredients:
- 1/4 unsalted shelled pistachio
- 8 dried figs
- 1/4 part-skim ricotta cheese
- 1 honey
Instructions:
1. Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes.
2. Set aside to cool.
3. Chop coarsely.
4. Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up.
5. Make a small indentation into the cut side of each fig half with a small spoon or your finger.
6. Put 1/2 teaspoon of the ricotta cheese onto each piece of fig and top with a pistachio.
7. Drizzle with honey and serve.
Title: Cherry Bakewell Slices
Ingredients:
- 350 cherries
- 500 butter
- 6 sugar
- 175 eggs
- 175 self-raising flour
- 3 icing sugar
- 2 cherries
- 150
- 75
- 50
Instructions:
1. Preheat the oven to 190C/170C Fan/Gas 5. Drain the cherries, then put on treble thickness kitchen paper.
2. Roll out the pastry and use it to line a 33x23cm shallow tin, allowing it to come 3cm up the sides.
3. Line the pastry with a piece of foil and weigh it down with rice. Bake for 10 minutes then remove the foil and rice and return to the oven for a further 5 minutes.
4. Spread the base with the preserve. Scatter the cherries over the base.
5. Beat the butter and caster sugar until creamy. Beat in the eggs one at a time, then the extract. Fold in the ground almonds and flour.
6. Spread over the pastry base, then sprinkle with the flaked almonds. Bake for 40 minutes, covering loosely with foil after 25 minutes, to stop it browning too much.
7. Leave to cool. Dust with icing sugar and decorate with cherries, if using.
Title: "Blondie" Bars With Peanut Butter Filled DelightFulls&
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 1/2 butter
- 1 1/2 brown sugar
- 2 eggs
- 2 vanilla extract
- 1 1/4
Instructions:
1. PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
2. COMBINE flour, baking powder and salt in small bowl. Beat brown sugar and butter in large bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in DelightFulls morsels. Spread into prepared pan.
3. BAKE for 25 minutes or until top is golden brown. Cool completely in pan on wire rack. Cut into bars. Store in an airtight container.
4. Variation: Substitute NESTLÉ® TOLL HOUSE® DelightFulls231 Caramel Filled Morsels for the Peanut Butter Filled Morsels.
Title: Banana Rice Pudding - Nuwave/Flavorwave Ovens
Ingredients:
- 1 white rice
- 2 1/2 brown rice
- 3/4 water
- 3 sweetened condensed milk
- 3 pure vanilla extract
- 1 cinnamon
- 1 -2 nutmeg
- 1/2 banana
- brown sugar
Instructions:
1. Cook up rice using regular directions and then set aside.
2. Mix Rice, sweetened condensed milk, vanilla, cinnamon, brown sugar, nutmeg and banana. Mix well. Check to see if this is to your liking, add more vanilla or cinnamon depending on what you like.
3. In large flan pan (fluted white round pan/glass - Looks like a flan pan) Or two square pans (cooked separately). Cook 30 minutes on HI or until set.
Title: Molten Chocolate Skillet Brownie
Ingredients:
- 1 eggs
- 2 water
- 1/2 bittersweet chocolate
- 2 1/4 vanilla
- 1 powdered sugar
- 1 vanilla ice cream
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Lightly spray bottom of an oven proof (12-in.) skillet with nonstick cooking spray.
3. Prepare brownie mix according to package directions for cake-like brownies with the eggs, 1/2 cup vegetable oil, and 1/4 cup water.
4. Spread batter over bottom of skillet.
5. Cut bittersweet chocolate into small pieces.
6. Sprinkle chocolate evenly over batter.
7. Combine 2 cups water and ice cream topping in a large microwave proof bowl; whisk until well blended.
8. Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil.
9. Whisk until blended; stir in vanilla. (Mixture will be thin.)
10. Carefully pour ice cream topping mixture over brownie batter in a circular pattern.
11. Bake the brownie batter, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear very saucy, but will thicken as it cools.)
12. Carefully remove skillet from oven to a cooling rack.
13. Coarsely chop almonds using a Food Chopper; sprinkle evenly over brownie.
14. Lightly sprinkle with powdered sugar.
15. Spoon brownie into small bowls and serve warm with ice cream or thawed whipped topping, if desired.
Title: Carrot Cake
Ingredients:
- 3 carrots
- 1/2 salt
- 2 flour
- 2 baking soda
- 2 sugar
- 4 eggs
- 1 cinnamon
- 1 1/2 vanilla
- 1 cream cheese
- 1 powdered sugar
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine eggs, carrots, sugar, and oil.
3. Mix well. Stir in remaining ingredients until well blended.
4. Grease and flour a 13x9x2-inch baking dish. Pour cake mixture into baking dish and bake for 40 to 45 minutes.
5. Frosting:
6. Beat together until fluffy, spread over cooled cake.
Title: Hamantaschen, Lazy
Ingredients:
- 1 butter
- 2 sugar
- 1 vanilla
- 3 eggs
- 4 flour
- chocolate chips
Instructions:
1. Beat butter, sugar, eggs and vanilla together. Add flour.
2. Form into 3" logs, wrap and freeze.
3. Before making, remove from freezer and let thaw slightly. Slice in 1/4" slices.
4. Put some filling in the center of each slice.
5. Fold each "cicle" into a triangular shape, pinching the edges closed. Note that the dough needs to have defrosted all the way to fold it.
6. I put the cookies on a cookie sheet covered in parchment paper. That way, you can use a sharpie to write whose cookie is whose on the paper.
7. Bake at 350°F until done, about 20 minutes.
Title: Cheesy Apple Crisp
Ingredients:
- 6 -8 granny smith apples
- 3/4 sugar
- 2/3 all-purpose flour
- 1/2 butter
- 1/2 margarine
- 1 1/2 sharp cheddar cheese
- ground cinnamon
Instructions:
1. Preheat oven to 375°; butter a 6 cup casserole dish.
2. Place apple slices into casserole dish; pour ½ cup water over the apple slices.
3. In a mixing bowl, mix the sugar and flour together; cut in the butter using a pastry blender until mixture resembles coarse crumbs.
4. Add in cheese and cinnamon; mix well.
5. Sprinkle over apple slices.
6. Bake for 40-45 minutes or until apples are tender and top is golden.
Title: Mango With Cardamom and Yogurt
Ingredients:
- 1 mango
- 1 plain yogurt
- 1/8 ground cardamom
- maple syrup
- artificial sweetener
- pistachios
- mint
Instructions:
1. Peel the mango and cut into cubes into a bowl.
2. Mix in the yogurt and ground cardamom and sweeten to your taste.
3. Refrigerate for about 30 minutes to allow flavors to blend.
4. Serve in bowls with pistachio or mint as garnish, if desired.
Title: Heavenly Chocolate Upside Down Cake
Ingredients:
- 3/4 sugar
- 1 unsifted all-purpose flour
- 2 baking powder
- 1/2 salt
- 2 butter
- 2 skim milk
- 1/2 milk
- 1 vanilla extract
- 1/2 sugar
- 1/2 brown sugar
- 1 boiling water
- 3/4
Instructions:
1. Grease and flour an 8x8 inch baking pan.
2. Mix sugar, flour, baking bowder and salt together.
3. Melt chocolate with butter. Stir with dry ingredients, along with milk and vanilla. Beat until smoot.
4. Spoon batter into pan.
5. For topping, combine sugar, brown sugar and cocoa. Sprinkle evenly over batter.
6. Pour boiling water over the top.
7. Bake at 350 degrees for 35 to 45 minutes.
8. Cool then invert chocolate cake onto a plate so the cake makes its own chocolate topping.
9. Serve either warm or cold.
Title: Healthy Twist Carrot Cake Muffins
Ingredients:
- 1 carrots
- 1 1/2 crushed pineapple
- 1/2 low-fat cream cheese
- 1/8 powdered sugar
- 2 vanilla
- 2
- 1
- 1/4
Instructions:
1. Preheat oven to 400 degrees. Mix cake mix, purred carrots, pineapple and pineapple juice. Line cup cake pan with foil liners and spray with oil. Divide dough among 12 cup cakes liners. Bake for 20 minutes. Cool.
2. For frosting mix all ingredients together and frost cooled cupcakes. Refrigerate leftover cupcakes.
Title: Rhubarb Custard Crisp #6
Ingredients:
- 4 rhubarb
- 1 1/2 sugar
- 1/3 dry tapioca
- 3 eggs
- 1/2 salt
- 2 2/3 nutmeg
- 1/4 flour
- 3/4 sugar
- 1 butter
- 1/3
Instructions:
1. Preheat oven to 350F Mix rhubarb, sugar and tapioca in a medium bowl.
2. Allow to set 5 minutes, stirring occasionally.
3. Beat eggs well and add salt and cream.
4. Pour into a 9 x 12 inch greased pan or glass baking dish.
5. Sprinkle with nutmeg.
6. Blend together crisp ingredients, sprinkle on top of filling.
7. Bake 40-60 minutes.
Title: Raspberry Tiramisu
Ingredients:
- 5 sugar
- 1/4 marsala wine
- 3/4 mascarpone cheese
- 1 heavy whipping cream
- 1 vanilla extract
- 3 espresso coffee
- 1 1/2 ladyfingers
- 24 fresh raspberries
- 2
- 1
Instructions:
1. In a double boiler, bring water to boil, reduce to simmer.
2. place egg yolk in a mixing bowl and add 1/4 cup o sugar.
3. whisk until egg yolk turn pale yellow.
4. place mixing bowl on to the simmering water, do not place bottom of bowl, pan on top of water, make sure there is space between the water and the bottom of the bowl/pan.
5. slowly add 1/2 cup of Marsala wine and whisk to combine.
6. cook over simmering water, using a spatula to scrape the bowl
7. cook until thick.
8. cover with plastic wrap and refrigerate until cool.
9. place mascarpone cheese in a bowl and stir until smooth.
10. in another mixing bowl combine whipping cream, and remaining 4 tablespoons of sugar.
11. whip until soft peaks form.
12. to the bowl of whipping cream add the softened mascarpone cheese and the egg yolk mixture.
13. fold the mixture gently
14. refrigerate 1 to 2 hours.
15. add the remaining 1/4 cup Marsala wine and vanilla to the brewed espresso coffee.
16. Arrange ladyfingers in a single layer in a trifle dish or 9 by 13 inch pan.
17. spoon about 1 tablespoon of espresso mixture over each ladyfinger.
18. plop 1/3 of cold of the cold mascarpone mixture on the layer of soaked ladyfingers.
19. spread over ladyfingers.
20. scatter with raspberries
21. grate with a thin layer of semisweet chocolate.
22. repeat process two more times.
23. cover and refrigerate a few hours before serving.
24. This Tiramisu does not last beyone 24 to 36 hours as it breaks down and becomes soupy.
Title: Vegan Fruit-Butter Bars
Ingredients:
- 1 1/2 whole wheat pastry flour
- 1 1/2 baking soda
- 1/4 salt
- 1/2 maple syrup
- 1/4 canola oil
- 1/2
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly oil or spray sides and bottom of a glass baking pan, 8 inches square and 2 inches deep.
3. To make the crust, place the flour, oats, sugar, baking soda and salt in a large mixing bowl and stir them together until well combined.
4. In a small mixing bowl, stir together the maple syrup and oil. Pour into the flour-oat mixture and mix thoroughly until everything is evenly moistened. The mixture will be crumbly.
5. Press half of this mixtur evenly into prepared baking pan, packing it down very firmly.
6. Carefully spread the fruit butter evenly over the base. Sprinkle the rest of the flour-oat mixture evently over the fruit butter and pat down lightly.
7. Beke for 20 to 25 minutes, or until lightly brown. Cool on a wire rack and slice into bars or squares.
Title: Ff & Sf Pudding (Made With Yogurt)
Ingredients:
- 1 fat-free sugar-free instant vanilla pudding mix
- 1 water
- 1 nonfat yogurt
Instructions:
1. Slowly poor pudding mixture into water while whisking (do not sub milk).
2. Stir into yogurt.
3. This keeps about 3 days due to the separation of yogurt.
Title: Chocolate Balls
Ingredients:
- 1 coconut
- 1 cocoa powder
- 1
- 2
Instructions:
1. Crush the biscuits until they’re down to a fine crumble texture. Then mix the cocoa, coconut and crushed Marie biscuits together.
2. Add the condensed milk and stir all the ingredients together until well combined.
3. Using slightly wet hands, roll the mixture into balls.
4. Roll in coconut before placing in fridge to harden.
Title: Nutty Cake
Ingredients:
- 3 plain flour
- 1 butter
- 1/2 margarine
- 1 1/2 light brown sugar
- 1/2 white sugar
- 5 eggs
- 2 baking powder
- 1 milk
- 1 vanilla extract
- 3/4 pecans
- 3/4 walnuts
Instructions:
1. Preheat oven to 325F and grease a tube pan.
2. Cream butter, margarine, and (both) sugar until light and fluffy.
3. Add egss one at a time, beating well after each addition.
4. Sift flour and baking powder into the batter alternately with the milk and vanilla extract.
5. Fold in the chopped nuts.
6. Bake for 1 1/2 hours.
Title: Debbies Ice Box Fruit Cake
Ingredients:
- 10 marshmallows
- 1 sweetened condensed milk
- 1 coconut
- 1 pecans
- 10 butter
- 1/8
- 3
- 1/4
Instructions:
1. In saucepan, over medium low heat, melt butter and marshmellows.
2. Add eaglebrand milk and mix.
3. Remove from heat and pour into large mixing bowl.
4. Add remaining ingredients and mix well.
5. Press into lightly greased bread pan (for molding).
6. Invert on to aluminum foil. Wrap tightly.
7. Chill for at least 24 hours.
8. Cut into slices to serve.
Title: Strawberry-Vanilla Chill Cake
Ingredients:
- 1 instant vanilla pudding
- 2 milk
- 3 sour cream
- 2 Cool Whip
- 1
Instructions:
1. Tear cake into bite-sized pieces & put in a 13"x9" baking dish.
2. In a bowl, mix milk, sour cream & pudding until thickened.
3. Spread over cake, & let chill 30 minutes.
4. Spread pie filling on top of cake.
5. Spread whipped cream over top of pie filling.
6. Chill in refrigerator. Can be made a day ahead.