lumicero/recipes-ing2inst huggingface dataset:
Title: Stella's Tiramisu
Ingredients:
- 1 mascarpone cheese
- 1 heavy whipping cream
- 1/2 sugar
- 3 ladyfingers
- 4 vanilla extract
- 1 instant coffee
- 2 milk
- 2
Instructions:
1. In an electric mixer beat the egg yolks with the sugar, until foamy. Add the vanilla and cheese and mix well. Add the whipping cream and whip until the mixture resembles a custard. Add the Tia Maria one cap full at a time and mix, Taste and add more if needed .
2. Set aside.
3. Heat the milk in the microwave until warm.
4. Dissolve the coffee ( it's up to you how strong you want it) Add a little bit of the Tia maria (1/2 a cap full or more to taste).
5. In a shallow bowl pour the coffee. Working quickly dip the lady fingers into the coffee mixture and place it into a dish which you will serve the tiramisue. Line the bottom with ladyfingers to form a layer. Spread 1/2 of the cream mixture over the top to form a custard layer.
6. Repeating the ladyfingers layer. ETC. Until the dish is full. Put a big custard layer over the top and refrigerate the cake at least 48 hours or 2 days. Before serving sprinkle shaved chocolate or powdered chocolate all over.
Title: Peach Cake With Coconut Icing
Ingredients:
- 29 all-purpose flour
- 2 sugar
- 2 baking soda
- 2 sugar
- 3/4 evaporated milk
- 3/4 butter
- 1/2 coconut
- 1 1/4
- 1
Instructions:
1. Drain the peaches and empty into a large bowl and mash.
2. Add flour, sugar and soda and mix well.
3. Spray a 9 x 13 inch cake pan and pour in batter.
4. Bake in a preheated 350 degree oven for 35 minutes.
5. n a medium saucepan, mix 3/4 cup sugar, evaporated milk, butter, and coconut.
6. IBoil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on the warm cake .
Title: Country Fair Funnel Cakes
Ingredients:
- 2 eggs
- 1 1/2 milk
- 1/4 brown sugar
- 2 flour
- 1 1/2 baking powder
- 1/4 salt
- confectioners' sugar
Instructions:
1. In a bowl, combine the eggs, milk, and brown sugar.
2. Combine flour, baking powder, and salt; beat into egg mixture until smooth.
3. In an electric skillet or deep-fat fryer, heat oil to 375 degrees.
4. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel.
5. Holding the funnel several inches above the skillet, release finger and move the funnel in a spiral motion until all of the batter is released (scraping funnel with a rubber spatula if needed).
6. Fry for 2 minutes on each side or until golden brown.
7. Drain on paper towels.
8. Repeat with remaining batter.
9. Dust with confectioners' sugar; serve warm.
10. (Note that the batter can be poured from a liquid measuring cup instead of a funnel.).
Title: Pineapple-Mace Charlotte
Ingredients:
- 1 ladyfingers
- 1 unflavored gelatin
- 2 water
- 1/2 sugar
- 3 sugar
- 2 mace
- 3/4 salt
- 1 milk
- 1/4 lemon peel
- 1 heavy cream
- 1/2
- 1
Instructions:
1. Line the bottom and long sides of a 9 1/4 X 3" nonstick loaf pan with a piece of waxed paper, allowing a 1" overhang on both sides.
2. Set aside.
3. Drain juice fron crushed pineapple, add enough water to make 1/2 cup of liquid.
4. Add the gelatin to pineaplle liquid, let stand to soften.
5. Combine egg yolks, 3/4 cup sugar, mace, salt in top of double boiler, blend in milk.
6. Cook over hot water until mixture coats a metal spoon, stirring constantly.
7. Remove from heat, stir in softened gelatin and lemon peel.
8. Chill until partially congealed.
9. Beat the egg whites until soft peaks form, add 2 tbs sugar, beat until peaks are stiff but not dry.
10. Whip heavy cream until thick.
11. Fold pineapple into gelatin mixture.
12. Fold in egg whites and whipped cream.
13. Turn into prepared springform pan.
14. Chill until firm.
15. Remove side of pan.
16. Turn onto a serving plate.
17. Whip 1/2 cup heavy cream until stiff, spread on top of charlotte, sprinkle with mace.
Title: Lemon Dessert Ww (2 Points for Entire Recipe)
Ingredients:
- 1 sugar-free vanilla pudding mix
- 2 water
- 1 sugar-free lemon gelatin
- fat-free cool whip
Instructions:
1. Add pudding mix to water and mix well.
2. Bring to boil.
3. Stir with a whisk until thickened.
4. Add box of Jello and stir in well.
5. Pour into individual dessert dishes and refrigerate until set.
6. Top with fat free Cool Whip.
Title: Coconut Bundt Cake
Ingredients:
- 2 sugar
- 1 eggs
- 5 flour
- 1 baking powder
- 2 salt
- 1 1/2 buttermilk
- 1 sour cream
- 1 flaked coconut
- 1 water
- 1/2 sugar
- 1
Instructions:
1. Heat oven to 350°F Grease and flour a bundt pan.
2. Cream together sugar, crisco, eggs, and coconut flavoring.
3. In another bowl, whisk together flour, baking powder and salt.
4. Beat flour mix and buttermilk alternately into egg mix.
5. Stir in angel flaked coconut.
6. Pour or spoon into prepared bundt pan and bake for 50-60 minutes until tests clean.
7. In the meantime prepare glaze: Heat water and stir in sugar until dissolved, bring to a boil and boil 1 minute. Remove from heat and stir in coconut flavoring.
8. When cake is removed from the oven, keep it in the pan and poke holes all over it with a thin skewer. Slowly pour hot glaze over hot cake and allow it to sink into it. Allow to cool before removing from pan.
Title: Berry Cobbler
Ingredients:
- 1/2 sugar
- 1/2 cornstarch
- 4 fresh raspberries
- 4 frozen raspberries
- 4 fresh blueberries
- 1/4 frozen blueberries
- 1 1/2 fresh blackberries
- 1/2 frozen blackberries
- 1 1/2 lemon juice
- 1/2 all-purpose flour
- 1/2 brown sugar
- 1/2 baking powder
- 1/3 salt
- ground nutmeg
- butter
- margarine
- hot water
Instructions:
1. Heat oven to 400°F Grease 4-quart casserole.
2. Mix sugar and cornstarch in 4-quart Dutch oven.
3. Add berries and lemon juice; toss until evenly coated.
4. Heat to boiling. Boil 1 minute, stirring constantly.
5. Spoon into casserole dish. Mix flour, brown sugar, baking powder, salt, and nutmeg in large bowl.
6. Cut in the butter until mixture looks like coarse crumbs.
7. Stir in hot water until soft dough forms.
8. Spoon dough onto berry mixture. Bake 35 to 45 minutes or until top is golden brown.
9. Serve warm with whipped cream.
10. Garnish with orange peel.
Title: Chocolate Angel Ice Box Cake
Ingredients:
- 6 heavy cream
- 6 confectioners' sugar
- 3 vanilla extract
- 3
- 1
- 2
- 3
- 1
Instructions:
1. Line 9x3" loaf pan with plastic wrap by placing a 16" strip lengthwise and a 12" strip widthwise.
2. Slice store bought Angel Food Cake into 1" slices. Set aside.
3. Coarsely chop Chocolate Almond Bar(s) (enough to equal 6 ounces). Can use plain bar(s), but we like the texture and flavor of chopped almonds in the finished cake.
4. Place in double boiler with semi sweet chocolate chips, have water below at a strong simmer.
5. Stir chocolate constantly until melted and mixed thoroughly.
6. Using stand mixer, whip egg whites until stiff.
7. In separate bowl, with clean beaters, whip one 1 cup cream, until thick. Set aside. (Save remaining cream until following day.).
8. In separate bowl, beat egg yolks til thick (about 5 minutes).
9. Slowly stream melted chocolate into egg yolks, beating thoroughly. Set aside.
10. Carefully fold stiffly beaten egg whites into Chocolate mixture. Then fold in Whipped Cream.
11. Line bottom of loaf pan with angel food cake slices.Place heaping spoonful of chocolate/cream mixture, fully covering cake slices. Place angel food slices over, layering with chocolate cream mixture, ending with cake slices.
12. Fold plastic wrap over securely.
13. Place in refrigerator for at least 4 hours; overnight is preferred.
14. Prior to serving, whip remaining cream until stiff, adding confectioners' sugar and vanilla.
15. Remove chilled cake from loaf pan. Remove one layer of plastic wrap. Use other layer to place cake on serving plate, removing wrap carefully. Frost with whipped cream. Can decorate with shave chocolate or drizzle with melted chocolate. Slice into 12 servings, about 1/2 thick.
16. Cover and refrigerate any leftover cake.
Title: Lemon Sugar Cookies
Ingredients:
- 1 flour
- 1 baking powder
- 5 margarine
- 1/3 sugar
- 1 lemon peel
- 2 lemon juice
- 1/4 sugar
- 2
Instructions:
1. Preheat oven to 350°F.
2. Spray 2 non-stick cookie sheets with cooking spray, set aside.
3. In a small bowl, combine flour and baking powder.
4. In a med bowl, using an electric mixer, cream margarine and 1/3 cup of sugar until light and fluffy.
5. Beat in lemon peel and food coloring.
6. Alternately beat in flour mixture and lemon juice until well blended.
7. Shape dough into 1in balls and roll in 2 tbs sugar (if using).
8. Place 2in apart on prepared baking sheets.
9. Using the tines of a fork, press a crisscross pattern into each cookie.
10. Bake until edges are lightly golden, about 10 minutes.
11. Transfer cookies to a wire rack to cool completely.
Title: Eclair Ring
Ingredients:
- 1 water
- 1 flour
- 1/2 butter
- 4 eggs
- 1 heavy cream
- 1/2 vanilla
- 1/4 confectioners' sugar
- 1/2 instant vanilla pudding
- 1
Instructions:
1. Preheat oven to 400 degrees. Bring water and butter to a boil in medium saucepan. Add flour stir with wooden spoon until it forms a sticky ball. Remove from heat beat in eggs one at a time with electric mixer, this will make your pastry. Spoon egg/flour mixture onto a pizza pan/cookie sheet in a ring (like an"O"). Bake at 400 for at least 45-50 minutes. Do not underbake. It should be a deep golden brown. Cool. Split top from bottom half. Beat heavy cream with vanilla and powdered sugar until soft peaks form.
2. Add 1/2 box instant vanilla pudding. Filling should be somewhat stiff. Spoon into bottom of ring and replace top. Soften fudge topping in microwave checking every 10- 15 seconds until soft but not liquid. Frost ring with fudge sauce refrigerate.
Title: The Moistest Chocolate Cake You'll Ever Make
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1 salt
- 1 baking soda
- 1 water
- 1 vanilla
- 1 vinegar
- 4 butter
- 6
Instructions:
1. Put all ingredients in bowl and stir or use mixer until completely combined.
2. Bake in a greased 9 inch square pan at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.
Title: Rum Fudge Fruitcake Cupcakes
Ingredients:
- 1/2 butter
- 4 sugar
- 1 3/8 eggs
- 3 vanilla essence
- 1 flour
- 3/4 butter
- 1 dark rum
- 4
- 1
- 2
Instructions:
1. Preheat oven to 170°F Line a 12 holed muffin tray with cupcake liners.
2. Melt butter and chocolate over a double boiler and mix till smooth.
3. Combine sugar and chocolate mix together ina bowl. Whisk well with electric mixer. Add in vanilla essence and mix.
4. Beat eggs in 1 at a time till each egg is fully incorporated. Finally add in flour and mix well. Fold in mixed fruit.
5. Fill each cupcake liner 1/2 the way full ONLY.
6. Bake for 23 minutes Let cool thoroughly.
7. Prepare GANACHE. Bring cream to a boil. Add in chocolate and butter. Mix well till smooth and glossy. Add in rum. Let cool.
8. Fill the remaining cavity of the cupcake liner with ganache. Sprinkle whatever you like before the ganache sets.
9. Let set in the fridge.
Title: Cakey Spice Cookies
Ingredients:
- 1/4 margarine
- 1/3 brown sugar
- 1/2 vanilla
- 1/2 egg
- 1 flour
- 1 3/8 baking powder
- 1 milk
- 1/4 cinnamon
- 1 clove
- 1/4 ginger
- 1/4
Instructions:
1. In a medium-size bowl place butterscotch chips and margarine together and microwave for about a minute or until starting to melt together. Stir together until smooth and melted.
2. Pour mixture into a larger mixing bowl and add the egg, milk and vanilla, mixing to thoroughly combine.
3. Sift dry ingredients together and add to wet mixture.
4. Drop by desired amount to get however many cookies you want and bake at 375 degrees F for 10-12 minutes or until you can't bear to wait any longer! :).
Title: Chocolate Honeycomb Slice
Ingredients:
- 1/2 sweetened condensed milk
- 100 butter
- 200
- 3
- 200
- 2
Instructions:
1. Lightly grease an 18cm x 28cm slice pan. Line the base and two long sides with baking paper, extending paper 2cm over the pan edge.
2. In a small saucepan, combine condensed milk and butter. Stir over a low heat for 2 - 3 minutes, until the butter has melted and the mixture is well combined.
3. Transfer butter mixture to a large bowl. Stir in the crushed biscuits and 2/3 of the chopped violet crumbles. Press firmly into the prepared pan using a fork. Chill for 3 minutes, until firm.
4. Melt chocolate and oil in a heatproof bowl over a saucepan of simmering water. Pour over the slice. Sprinkle with remaining Violet Crumble. Chill for 25 minutes, until firm.
5. Using a hot knife, cut into squares. Store in an airtight container in the fridge.
Title: Splenda Chocolate Brownie Bites
Ingredients:
- 1/2 butter
- 1/4 Splenda granular
- 1/4 eggs
- 3/4 vanilla
- 1/4 flour
- 2 baking powder
- 1 salt
- 1/2
- 1
- 3/4
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Spray mini muffin tin with cooking spray or line with mini muffin paper liners.
3. Combine first 7 ingredients in a med bowl.
4. Add remaining ingredients.
5. Stir until combined.
6. Fill each muffin cup 3/4 full.
7. Bake fro 12-15 minutes or until set.
Title: Raspberry Friands
Ingredients:
- 175 butter
- 1 icing sugar
- 1 1/2 flour
- 1/2 fresh raspberry
- 5
- 1
Instructions:
1. Preheat oven to 220°C.
2. Spray a tray of friand moulds (or a muffin tray) with non stick baking spray.
3. Place the ground almonds, icing sugar and flour in a mixing bowl.
4. Add the unbeaten egg whites and mix together.
5. Add the melted butter and raspberry essence and mix well.
6. Spoon approximately a tablespoon of mixture into each mould. Place a few raspberries in each mould then cover with the remaining mixture.
7. Bake for 5 minutes, then turn oven down to 200C and bake a further 12-15 minutes.
8. Cool in tin for 5 minutes before turning out on to wire rack to cool.
Title: Matcha (Green Tea) Pound Cake
Ingredients:
- 2 flour
- 2 baking powder
- 2 unsalted butter
- 1 powdered sugar
- 2 eggs
- 5 salt
- 1
Instructions:
1. Prepare 2 loaf pans (9x5x3) by buttering and lining with parchment paper. Butter the parchment paper as well.
2. Preheat oven to 325 degrees.
3. In a medium bowl, stir together the flour, matcha, and baking powder.
4. In a large bowl, beat together the butter and the powdered sugar for 3 minutes or until light and fluffy.
5. Add the yolks into the butter mixture, one at a time, mixing well in between each addition.
6. Add the dry ingredients into the butter and yolk mixture and set aside momentarily.
7. In a large clean bowl, beat the egg whites and salt until soft peaks form.
8. Fold the beaten egg whites into the yolk batter and gently mix until incorporated.
9. Pour the batter into the loaf pans and smooth the top.
10. Bake for 60 to 70 minutes until this passes the clean wooden skewer test.
11. Cool for 10 minutes, dismount and cool on a rack.
Title: Khabees
Ingredients:
- 5 plain flour
- 2 sugar
- 1 saffron
- 1/2 green cardamom powder
- 1 water
- 4
- 5
Instructions:
1. Put the flour in a flat pan and brown it on medium heat without the oil.
2. In a separate pan, put water, sugar and saffron.
3. Cook on high heat till it boils.
4. Add the browned flour and mix well.
5. Now add the oil and cardamom and mix well.
6. Let the mixture thicken until it gains a sticky consistency.
7. Remove from heat, garnish with almonds, if desired and serve.
8. Enjoy!
Title: Homemade Chocolate Pudding
Ingredients:
- 5 eggs
- 1 1/2 sugar
- 3 - 3 1/2 milk
- 1 salt
- 1 vanilla
- 1 chocolate chips
- 3 cornstarch
Instructions:
1. Beat yolks with sugar, milk, salt, vanilla, corn starch and choc chips.
2. Heat on medium heat.
3. Stir constantly (I prefer using a double boiler) Don't let it burn.
4. When it thickens pour into dishes or pie shell.
5. Use the egg whites for your meringue if so desired.
Title: Oat and Pumpkin Pinwheels
Ingredients:
- 1 sugar
- 1/2 butter
- 2 margarine
- 1 1/2 flour
- 1 old fashioned oats
- 1/4 quick oats
- 1 baking soda
- 1/2 canned pumpkin
- 1/2 sugar
- 1/4 pumpkin pie spice
- sesame seeds
Instructions:
1. Beat 1 cup sugar and butter until fluffy. Mix in egg whites.
2. Combine flour, oaks and baking soda; then stir into sugar/butter/egg mixture.
3. On wax paper, press dough into a 16" x 12" rectangle. I put the dough between two sheets of wax paper and use a rolling pin to flatten the dough.
4. Combine pumpkin, 1/2 cup sugar, and spice. Spread over dough, leaving a 1/2" border.
5. Starting at the narrow end, roll up the dough. Sprinkle with sesame seeds, pressing seeds into the dough.
6. Wrap dough in wax paper and freeze until firm. I freeze the dough overnight, but 2-3 hours is probably all that is needed.
7. Heat oven to 400°F Spray cookie sheet with cooking spray. Cut dough into 1/4" slices. Bake 9-11 minutes or until golden.
Title: Pig Pickin' Cake
Ingredients:
- 1 eggs
- 4 mandarin oranges
- 1/2 vanilla instant pudding mix
- 1 milk
- 1 crushed pineapple
- 1 1/2 Cool Whip
- 1
Instructions:
1. Combine cake mix,eggs, oil and oranges in a large bowl.
2. Blend on low speed for 2 minutes.
3. Grease and flour 2 layer cake pans.
4. Bake in 350 oven for 33 to 38 minutes.
5. Mix pudding mix with 1 1/2 cups milk until thick.
6. Drain pineapple.
7. Add pineapple and whipped topping to pudding.
8. Spread between layers and on top of cake.
Title: Amaretto Bananas Foster
Ingredients:
- 3 bananas
- 3 butter
- 3/4 light brown sugar
- 3/4 cinnamon
- 1 vanilla extract
- 1 salt
- 1 1/2 Amaretto
Instructions:
1. Melt butter in pan then add bananas. Stir over medium high heat until blended.
2. Stir in brown sugar, cinnamon, vanilla, and salt and continue to cook, stirring constantly.
3. Add Amaretto, reduce heat, and stir until mixed through then remove from heat.
4. Serve immediately over vanilla ice cream or vanilla pudding.
Title: Dark Chocolate Brownies
Ingredients:
- 3 granulated sugar
- 2 butter
- 1 1/4 water
- 1/2 eggs
- 3 vanilla extract
- 3 all-purpose flour
- 1 1/2 salt
- 1 1/4
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Grease 8-inch-square baking pan. Set aside 1/2 cup chocolate chips.
2. Microwave baking chocolate, 1 1/2 cup chocolate chips, butter and water in glass bowl ,checking and stirring every 30 seconds until chocolate and butter are smooth and melted.
3. Pour melted mixture into medium bowl stir in sugar, then eggs one at a time. Stir in vanilla extract. Add flour and salt, stir well. Stir in remaining 1/2 cup chocolate chips. Pour into prepared baking pan.
4. Bake for 40-45 minutes or until wooden pick inserted in center comes out slightly stick. Cool on wire rack before cutting.
Title: Cranberry Cheesecake With Pecan Crust (Gf Recipe)
Ingredients:
- 1 ground pecans
- 1/3 sugar
- 1 margarine
- 3 butter
- 8 reduced-fat cream cheese
- 2 fat-free cottage cheese
- 1 fat free sour cream
- 1 1/2 sugar
- 3 eggs
- 1 orange zest
- 1 oranges
- 1/4 vanilla flavoring
- 3 flour
- 1/2 sugar
- 1 1/2 fresh cranberries
- 1 frozen cranberries
- 2 cornstarch
- 2 water
- 2/3 potato starch
- 1/3 tapioca flour
Instructions:
1. Preheat oven to 350 degrees. Grease a 9" springform pan with vegetable oil spray.
2. Crust: In a plastic bag, blend the crumbs, ground nuts, sugar and margarine. Pat into the prepared pan and bake for 8 minutes. Cool and warp the bottom and sides well with aluminum foil.
3. Filling: In a food processor, process the cream cheese and cottage cheese until smooth. Add the sour cream, sugar, eggs, orange zest, flavoring and flour mix. Process until well blended and light. Pour over the baked crust. Place pan in a larger pan and fill this with boiling water until halfway up the sides of springform pan.
4. Bake 1 hour and 10 minutes. Turn oven off and leave cake in oven for 30 minutes more with the door shut. Remove from water and cool. Refrigerate.
5. Topping: In a medium saucepan, blend the orange juice and sugar. Bring to a boil for 2 minutes. Add berries, return to a boil, lower heat, and simmer 1 minute. In a small bowl, blend the cornstarch and water. Stir into the berries. Boil stirring, until thickened. Cool and then spread over cooled cake. Refrigerate until serving.
Title: Martian Dream Car
Ingredients:
- 1/4 salt
- 1 butter
- 1 sugar
- 1 egg
- 1 milk
- 3 all-purpose flour
- 3 powdered sugar
- 4 confectioners' sugar
- 2 sugar substitute
Instructions:
1. Additional items you will need: food-safe dremel for carving details, latex balloons, hot knife, protective clothing for using the isomalt.
2. For the Pink Sugar Cookie:
3. In a stand mixer, beat butter, sugar, salt, egg and milk. Slowly incorporate flour until dough ball forms. Split into two balls and chill until ready to use.
4. Heat oven to 375F and roll out dough onto a parchment-lined baking sheet using powdered sugar to prevent sticking. Cut out shapes using stencils made from card stock and save scraps for the next batch. Bake 9 to 11 minutes until edges just begin to brown. Remove from oven and smooth by placing parchment paper over the top of freshly baked cookies and press down flat with a slightly smaller baking sheet. Once cool, place on paper towel to absorb any butter before assembling.
5. For the Royal Icing:
6. Beat egg whites until frothy. Add a cup of powdered sugar at a time until incorporated. Once mixed, place in a piping bag and use to glue cookies and add interior and exterior embellishments!
7. For the Isomalt Windshield:
8. Fill latex helium balloon with water to the size you want your dome to be (don't fill it too much, though). Let out any and all air COMPLETELY (this is important as the water is what distributes the heat and prevents the balloon from popping). Tie off the balloon, blot dry with a paper towel and place right side up on a smaller glass or ramekin set on a large sheet of parchment paper.
9. On the stove, heat two cups of isomalt on low/medium heat until completely liquid (About 10-15 minutes) Add food coloring and allow to rest until all bubbles have gone and it's cooled down a bit.
10. Cover every inch of your body and make sure no one is around that could be affected if the balloon should pop. Gently pour isomalt syrup over the water-filled ballon and allow to set for half an hour.
11. Once the isomalt is set, hold the ballon over the sink and cut a small hole with a blade to allow the water to drain without getting the isomalt wet (it will dissolve if it comes in contact with water). Once the balloon is empty, peel it out and use a hot knife or heated blade to cut off the drips until you have a smooth-bottomed dome!
12. Any fogging of the candy glass can be easily remedied by hitting those spots with a torch for just a second!. Apply to your cookie craft and use royal icing to lock the pieces into place.
Title: Apple Chimicheesecakes
Ingredients:
- 16 cream cheese
- 1 flour tortillas
- 10 sugar
- 1/4 cinnamon
- 2 vanilla ice cream
- 1
Instructions:
1. Combine cream cheese and apple pie filling.
2. In a separate bowl, combine cinnamon and sugar.
3. Spoon some of the cheesecake mixture into the flour tortilla.
4. Fold both ends and roll the tortilla to make one chimicheesecake. Use tooth picks to secure.
5. Place in freezer for about 2 hours.
6. Remove chimicheesecakes from the freezer.
7. Fry in oil one at a time till brown.
8. Drain on paper towel.
9. Roll chimi in cinnamon/sugar mixture.
10. Drizzle chimi with caramel.
11. Serve with vanilla ice cream.
12. Enjoy!