lumicero/recipes-ing2inst huggingface dataset:
Title: Tiny Whiskey-Glazed Eggnog Cakes
Ingredients:
- 1 unsalted butter
- 3 sugar
- 6 eggs
- 1 vanilla extract
- 1 kosher salt
- 3 all-purpose flour
- 1 heavy whipping cream
- 1/4 nutmeg
- 2 milk
- 1/4 powdered sugar
- 1/4 nutmeg
- 3
Instructions:
1. Preheat oven to 325°; grease standard muffin pans with butter; dust pans with flour, then knock out the excess.
2. Use an electric mixer fitted with paddle attachment—beat the butter and sugar in a big bowl on medium speed until light and fluffy, about 2 minutes.
3. Scrape down sides of bowl; add eggs, one at a time, beating until incorporated after each addition.
4. Beat in the vanilla and salt; turn speed to low and add flour 1 cup at a time, beating until incorporated after each addition.
5. In another bowl, using electric mixer w/ whisk attachment, beat the cream until soft peaks form.
6. Using a large rubber spatula, fold the whipped cream into the butter mixture; fold in whiskey and nutmeg.
7. Fill the muffin pans ¾ full with batter (do not overfill or the muffins will be difficult to remove).
8. Top each with a sprinkling of nutmeg; bake 25-30 minutes, until golden brown around the edges.
9. Remove from oven and let cool in pans for 5 minutes, then unmold on wire racks to cool completely.
10. Make whiskey glaze: whisk together the milk, whiskey, and powdered sugar until combined; drizzle over the cakes.
11. Garnish with a sprinkling of nutmeg; can serve immediately or left until the glaze dries.
Title: Peanut Butter Mousse Cake
Ingredients:
- 2 peanuts
- 1 granulated sugar
- 1/2 butter
- 2 heavy cream
- 2 creamy peanut butter
- 2 cream cheese
- 2 powdered sugar
- 2 vanilla
- 2
- 1
Instructions:
1. Heat oven to 350°F
2. Combine cookie crumbs, 1/2 cup peanuts, 1/4 cup granulated sugar and butter.
3. Press into ungreased 10" springform pan.
4. Bake at 350°F for 15 min; cool.
5. Beat 1 3/4 cups heavy cream until stiff; set aside.
6. In mixing bowl, beat together peanut butter and cream cheese until smooth.
7. Stir in powdered sugar and vanilla, mixing well.
8. Fold in beaten whipping cream, adding in a quarter at a time.
9. Pour into cooled crust and refrigerate until set, about 2 hours
10. Combine remaining 1/4 cup granulated sugar and remaining 1/4 cup heavy cream in small heavy saucepan.
11. Stir over medium heat until sugar dissolves and mixture comes to a simmer.
12. Remove from heat and add chocolate pieces. Stir until melted and smooth.
13. Cool 5 minute and spread evenly over filling.
14. Sprinkle with remaining 1/2 cup chopped peanuts to garnish.
15. Refrigerate until cold, about 4 hours Serve chilled.
Title: Gluten Free Brownie Bliss
Ingredients:
- 4 bittersweet chocolate
- 3 cocoa powder
- 1 canola oil
- 1/2 unsalted butter
- 2 eggs
- 3/4 light brown sugar
- 2 vanilla
- 1/2 fine sea salt
- 1/4 baking soda
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350ËšF and grease a 8'' X 8'' pan.
2. Melt the butter in the microwave. Add in the chopped chocolate and stir until it's melted. Add the cocoa powder and oil and mix to combine. Add the cocoa powder and oil and mix to combine.
3. Beat the eggs in a mixer with a paddle until they are a bit frothy.
4. Add the sugar and the vanilla and beat until smooth.
5. Add the butter/chocolate mixture and beat until smooth.
6. Whisk together the brown rice flour, almond meal, baking soda, and salt in a bowl. Add to the mixer. Scrape down the bowl, then mix until combined.
7. Pour into the pan and smooth so it is even distributed throughout the pan.
8. Bake for 10 minutes, then turn. Bake another 10-15, until a toothpick comes out mostly clean (err on the side of moist -- overcooked, dry brownies are the opposite of what you want. You want soft, moist brownies).
9. Cool on a rack until cool to the touch (I know it's difficult to resist the temptation when your whole house will be smelling of chocolate, but if you try to cut them too soon -and I know this from persoanl experience- they will fall apart).
10. Cut, serve, and enjoy!
Title: Lemon Torte With Raspberry Sauce
Ingredients:
- 4 vanilla
- 1 cream of tartar
- 1/2 sugar
- 1/4 sugar
- 3/4 unflavored gelatin
- 2 lemon zest
- 2/3 lemon juice
- 1 butter
- 6 water
- 1/2 frozen raspberries
- 1/3 sugar
- 2 cornstarch
- 1/3 fresh raspberry
- 3/4
- 10
- 2
- 1
Instructions:
1. Heat oven to 300 degrees.
2. Line two or three baking sheets with parchment paper; draw three 7" circles and grease lightly.
3. In large mixing bowl, beat egg whites, vanilla, cream of tartar, and almond extract on medium speed until soft peaks form.
4. Gradually add 3/4 cup sugar, beating to stiff peaks.
5. Spoon 1/3 of this mixture into a pastry bag fitted with a star tip.
6. Pipe a lattice design in one circle; pipe a border around the lattice.
7. Sprinkle with almonds.
8. Spread remaining egg white mixture over remaining circles.
9. Bake 45 minutes.
10. Turn oven off; let meringues dry in oven 3 hours or over night (DO NOT open oven door).
11. In saucepan combine 2/3 cup sugar and gelatin.
12. Add yolks, lemon peel, lemon juice, butter, and 1/3 cup water.
13. Cook and stir until bubbly; cook 2 more minutes.
14. Remove from heat.
15. Cover lemon mixture surface with waxed paper; cool.
16. Chill until mixture mounds slightly when spooned.
17. Beat whipping cream to soft peaks; fold into lemon mixture.
18. Place one solid meringue on serving plate; spread with half the lemon mixture.
19. Top with second solid meringue, spread with remaining lemon mixture, top with lattice meringue.
20. Cover loosely; chill 6 hours or overnight.
21. Serve with raspberry sauce, garnish with fresh raspberries.
22. Sauce: In saucepan combine raspberries, sugar, and cornstarch.
23. Cook until bubbly; cook 2 more minutess.
24. Press through a fine sieve; discard seeds.
25. Cover sauce; chill.
Title: Key Lime Mousse
Ingredients:
- 1/2 key lime zest
- 1/2 key lime juice
- 1/2 sugar
- 1 salt
- 3 eggs
- 3/8 unsalted butter
- 2/3 heavy cream
Instructions:
1. Whisk together zest, juice, sugar, salt, and eggs in a small heavy saucepan. Add butter and cook over medium-low heat, whisking frequently, until thick enough to hold marks of whisk, about 5 minutes.
2. Force mixture through a fine sieve into a bowl, then quick-chill in an ice bath, stirring occasionally, about 5 minutes.
3. Beat cream until it holds stiff peaks, then fold into custard gently but thoroughly. Spoon into glasses and chill at least 2 hours and up to 12.
Title: Swedish Nut Cake
Ingredients:
- 2 sugar
- 2 flour
- 2 eggs
- 1/2 baking soda
- 1 crushed pineapple
- 1/2 brown sugar
- 1 butter
- 1/4 cream cheese
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix sugar,flour,eggs,soda,pineapple,ø÷ juice in a mixing bowl.
3. Add 1/2 cup nuts and pour into a 9-by-12-by-2-inch greased baking pan.
4. Bake 40 minutes.
5. For frosting, Mix brown sugar, butter,and cream cheese in a bowl.
6. Spread on cake while cake is HOT.
7. Sprinkle with nuts.
Title: Luxe Pound Cake
Ingredients:
- 3 cake flour
- 1/4 baking powder
- 1 salt
- 1 unsalted butter
- 3 eggs
- 7 vanilla extract
- 1 heavy cream
- 1 1/2 powdered sugar
- 1
Instructions:
1. Position a rack in the center of the oven; preheat oven to 325°; grease the inside of a 10-inch bundt pan.
2. Sift the flour, baking powder, and salt into a bowl; whisk to combine; set aside.
3. In the bowl of an electric stand mixer, using the paddle attachment, beat the butter at medium speed, for about 5 minutes, until very creamy.
4. Add the sugar in 4 additions, beating for 1 minute after each one, or until light.
5. Beat in the eggs one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl with a rubber spatula as needed.
6. Beat in the vanilla and almond extract.
7. At low speed, beat in the flour mixture in 3 additions, alternating it with the cream in two additions; scrape down the sides of the bowl thoroughly after each addition.
8. Beat for 30-45 seconds longer; scrape the batter evenly into prepared pan.
9. Bake for 65-75 minutes, or until it is golden on top and a pick comes out clean.
10. The cake should pull away slightly from the sides of the pan.
11. Cool the cake in the pan on a rack for 10-12 minutes.
12. Carefully invert cake onto another rack; let cool completely.
13. Sift powdered sugar over the top just before serving.
Title: Rustic Apple Tart
Ingredients:
- 0.5 golden delicious apple
- 1 ground cinnamon
- 1 sugar
- 2 sugar
- 1
Instructions:
1. Heat oven to 375°FF. Lightly coat a baking sheet with vegetable cooking spray.
2. Unfold the pie crust and place on sheet pan.
3. Peel, cut, and core, the apples then cut into wedges.
4. Place apples in a large bowl and sprinkle with the cinnamon and 2 tablespoons of the sugar and toss.
5. Place the apples in the center of the crust.
6. Fold the edges over the filling, making pleats as you go.
7. Sprinkle the entire tart with the remaining sugar.
8. Bake until the crust is golden brown, about 20 minutes.
Title: Raw Cacao Mousse
Ingredients:
- 1 water
- 1 milk
- 4 dates
- 1 liquid sweetener
- 1 sea salt
- 1/8 vanilla extract
- 1 lecithin granules
- 1 coconut butter
- 3
- 1
Instructions:
1. Once you have cleaned and soaked and rinsed the Irish Moss for 3 days blend it with the 1 cup of water until it's a smooth puree.
2. Add all the other ingredients except the lecithin and coconut butter. Blend well, then add the lecithin and coconut butter slowly making sure it's well combined and totally smooth.
3. Pour into individual dessert dishes and set in the freezer for an hour or until the middle of the mousse is slightly firm to the touch in the middle.
4. Top with your favourite berries or other toppings.
5. Bon Appetit!
Title: Cinnamon Sauteed Bananas
Ingredients:
- 4 bananas
- 2 sugar
- 1 cinnamon
- 1 lemon juice
- 2 unsalted butter
Instructions:
1. Cut bananas crosswise into 1/4" slices.
2. Toss slices in a bowl with the sugar, cinnamon and lemon juice.
3. Heat saute pan over medium-high heat, add butter.
4. When butter is bubbly, add the bananas.
5. Holding the pan by the handle, toss the bananas every 10 seconds or so for 2-3 minutes until tender.
6. (The slices should hold their shape and be carmelized) Serve on a warm plate-- good with ice cream or angel food cake or by itself!
Title: Peanut Butter Cake
Ingredients:
- 1 flour
- 1 baking powder
- 1/4 salt
- 1/2 peanut butter
- 1/3 butter
- 1 brown sugar
- 3 eggs
- 1 vanilla extract
- 3 milk
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 8x8 inch pan.
2. Sift together the flour, baking powder and salt. Set aside.
3. In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in vanilla.
5. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
6. Pour batter into prepared pan.
7. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow to cool in pan.
Title: Rice Krispies Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 2 walnuts
- 2
Instructions:
1. In a large bowl, mix the butter, sugar, egg, and vanilla.
2. Beat until light and creamy.
3. Then fold in the flour, baking soda, and salt. Mix well.
4. Add the rice krispy cereal.
5. Add the 2 cups of goodies.
6. Use anything that you prefer.
7. You kind of have to form these into ball and mash them down with a cup.
8. They don't spread a lot.
9. Test one first, and don't let them get too brown.
10. Bake at 350°F for 11 to 13 minutes.
Title: World Peace Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/3 baking soda
- 1/2 unsalted butter
- 11 golden brown sugar
- 2/3 sugar
- 1/4 vanilla extract
- 1 fine sea salt
- 1/4 chocolate
- 5
Instructions:
1. Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. DO AHEAD: Can be made 3 days ahead. Keep chilled.
2. Preheat oven to 325°F Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Title: Eggnog Kringla Cookies
Ingredients:
- 4 flour
- 1 baking powder
- 1/2 baking soda
- 1 nutmeg
- 3/4 butter
- 1 1/2 sugar
- 1 egg
- 1 1/4 powdered sugar
- nutmeg
Instructions:
1. In a bowl combine flour, baking powder and soda, and nutmeg. Set aside.
2. In a large bowl beat butter and sugar till fluffy. Add egg and beat well.
3. To the butter/sugar/egg mixture, stir in half of egg nog. Then stir in half of flour mixture. Stir in remaining eggnog and then flour mixture. It will be very stiff.
4. Cover and chill at least 2 hours.
5. To make them quickly, drop them by small spoonfuls on a baking sheet. To make them in the traditional manner: Working with 1/3 of dough at time (keep the rest of the dough chilled), separate dough into 1-inch balls and roll between floured hands into a pencil-like shape, about as long as your hand. On a baking sheet loop one end over the other to form an oval with two ends overlapping (to look like the Christian fish).
6. Bake at 350 for 8-12 minutes before edges brown. They won't look done, but they are.
7. Sprinkle with nutmeg and powdered sugar.
Title: Outrageous Boston Cream Pie Cupcakes!
Ingredients:
- 18 1/2 French vanilla instant pudding
- 1 half-and-half
- 1 heavy whipping cream
- 1 vanilla extract
- 2 powdered sugar
- 1/4 heavy cream
- 1 light corn syrup
- 1/4 vanilla extract
- 8
- 1/2
Instructions:
1. Prepare yellow cupcakes as directed on box.
2. In the meantime, prepare the vanilla custard filling by combining the instant pudding mix the half and half in a medium bowl. In a stand mixer using the whip attachment, combine cream, vanilla and powdered sugar and whip at medium speed until soft peaks form. Gently fold in the pudding mixture to the whipped cream until it is fully incorporated and smooth. Place filling into a pastry bag fitted with a #21 (or standard star) tip.
3. When the cupcakes have cooled, place the tip of the pastry bag inside each cupcake and pipe in filling, being careful not to overfill.
4. When all the cupcakes have been filled, prepare your ganache.
5. Combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.) Stir in the vanilla extract very gently until smooth. Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly. (You can refrigerate the glaze to speed up this process, stirring every few minutes to ensure even cooling.).
6. Dip the tops of the cupcakes in the ganache. Place glazed cupcakes on a cooling rack to dry. Be sure to place wax paper or cookie sheet under rack as the ganache will drip.
Title: Lemon Berry Sour Cream Cake
Ingredients:
- 4 cream of tartar
- 1/2 sugar
- 1/4 butter
- 2 sugar
- 1 1/2 plain yogurt
- 8 flour
- 1 baking soda
- 2 salt
- 1 1/2 lemon, juice and zest of
- 1/8 strawberry
- 1 red raspberries
- 1 raspberries
- 6 blueberries
- 6 blackberries
- 6 butter
- 1/4 butter
- 2 confectioners' sugar
- 3/4 cream cheese
- 3/4 sour cream
- 3/4 lemon zest
- 2 lemon juice
- 2
Instructions:
1. CAKE:
2. In small mixing bowl, beat the egg whites with cream of tartar until foamy.
3. Gradually add the 1/4 cup sugar, beating constantly, until stiff peaks form.
4. Set aside.
5. In large mixing bowl, beat butter and sugar together.
6. Gradually beat in the egg yolks, then the yogurt.
7. Stir together flour, baking soda and salt and gradually blend into creamed mixture.
8. Stir in lemon zest and juice.
9. Gently fold the egg whites into the egg yolk mixture.
10. Turn into 2 greased and floured 9 inch round cake pans.
11. Bake in preheated 350°F oven until top springs back when lightly touched or a wooden pick inserted in center comes out clean, about 30 minutes.
12. Let cakes cool in pans on racks for 5 minutes.
13. Turn cakes out of pans onto racks and invert so they cool bottom side down.
14. Cool completely before frosting.
15. TO ASSEMBLE:
16. Rinse and drain all the berries and let dry on paper towels.
17. Hull and quarter the strawberries.
18. Place one cake layer, topside down, on cake plate.
19. Spread with half the lemon sour cream frosting.
20. Arrange half the berries over the cake.
21. Top with remaining cake layer, bottom side down.
22. Spread frosting over top of cake layer and cover with berries.
23. If you have any berries left over, scatter them over each slice of cake as you serve it.
24. LEMON SOUR CREAM FROSTING: (Make it 1st).
25. Cream softened butter; beat in confectioners’ sugar, then beat in softened cream cheese, sour cream, grated lemon zest and lemon juice.
Title: Vegan Cupcakes
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 1 3/4 all-purpose flour
- 2 cornstarch
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/3 canola oil
- 3/4 sugar
- 2 1/4 vanilla extract
Instructions:
1. Preheat the oven to 350F and line muffin pan with cupcake liners.
2. Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
3. In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
4. In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
5. Fill cupcake liners two-thirds full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.
Title: Brown Sugar Carmel Pound Cake
Ingredients:
- 1 1/2 butter
- 2 light brown sugar
- 1 granulated sugar
- 5 eggs
- 3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 pecans
- 1 sweetened condensed milk
- 1 brown sugar
- 1 butter
- 1 vanilla extract
- 2
- 1/2
Instructions:
1. Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour.
2. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
3. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
4. Directions for Caramel Drizzle.
5. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.
6. When cooled the caramel does somewhat harden.
Title: Cranberry Upside Down Cake
Ingredients:
- 4 sweet butter
- 3/4 light brown sugar
- 1/4 cinnamon
- 1/2 orange zest
- 2 cranberries
- 12 sweet butter
- 7/8 white sugar
- 1 eggs
- 2 vanilla extract
- 1 sour cream
- 2/3 salt
- 1/2 cake flour
- 1 3/4 baking powder
- 1 baking soda
- 1/2
Instructions:
1. Pre-heat oven to 350 degrees.
2. Place 4 tablespoons of butter in a 9 inch cake pan. (The pan should have at least a 2 1/2 inch rim.) Place the pan in heated oven for 4 to 5 minutes until the butter is fully melted. Stir in the brown sugar, cinnamon and orange zest (optional). Spread the sugar mixture evenly across the bottom of the cake pan. Spread out the cranberries in an even layer over the butter and sugar mix.
3. To make the cake, begin by using a wooden spoon to cream together the butter, sugar and egg yolk for about 30 seconds. Switching over to a whisk, stir in the eggs one at a time. Continue to whisk another minute until the sugar crystals dissolve. Whisk in the vanilla extract, salt and sour cream.
4. Sift the flour, baking soda and baking powder into the bowl with the wet ingredients. Whisk everything together until the batter is smooth and lump-free.
5. Pour the batter over the cranberries and bake for 50 to 65 minutes. When done, the center of the cake should be dry to the touch and spring back when lightly poked.
6. Remove the cake from the oven and set on a rack for 5 to 10 minutes (no longer as the bottom begins to set as it cools).
7. Run a knife around the edge of the pan. Invert cake onto a serving plate and remove pan. Let it rest an additional 15 minutes before serving.
8. Best served warm.
Title: Chocolate-Nutty Beefnie Ice Cream Topping
Ingredients:
- 1/2 ground beef
- 2 salt
- 1 vanilla
- 1/2
Instructions:
1. Heat skillet to medium high heat.
2. Add ground beef and salt. Stir to break up into very small pieces.
3. When well-done (you want them to be dry and cooked all the way through, much drier than when you normally cook beef), dump into bowl.
4. Add chocolate and vanilla and stir until melted and the beef bits are well-coated. (If the beef has cooled too much for the chocolate to melt all the way just put it in the microwave for 10 seconds).
5. Spread on wax paper until the chocolate hardens again.
6. Store in a container in fridge or freezer.
Title: Blueberry Parfaits
Ingredients:
- 1 blueberries
- 1/4 yogurt
- 1
- 4
Instructions:
1. In a small bowl, combine blueberries and preserves.
2. In microwave, cook on high 3-3 1/2 minutes, stirring twice, until blueberries are softened.
3. Cover and chill until ready to assemble.
4. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce.
5. Garnish with almonds.
Title: Shameless Indulgence Chocolate Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 3 milk
- 1 1/2 cream cheese
- 3/4 powdered sugar
- 8 granulated sugar
- 1 Cool Whip
- 1 pecans
- 1
- 1/2
- 3
Instructions:
1. First and foremost, do not prepare the cake mix according to directions on the box.
2. Place cake mix, pudding, eggs, milk and oil in a mixing bowl and mix well at medium speed for about 2 1/2 minutes.
3. Pour batter into 3 greased and floured 8" round cakepans.
4. Bake at 325* for 20-25 minutes, or until cake tests done when toothpick inserted in center comes out clean.
5. Place cakes on wire racks to cool.
6. As cakes cool, prepare frosting: Cream together cream cheese& the sugars.
7. Beat until creamy and sugar granules have dissipated.
8. Fold in Cool Whip, nuts and chopped Hershey bars.
9. Frost cake (be generous with the icing, there is lots of it!).
10. Store cake, covered in refrigerator.
Title: Nice Dream Cone
Ingredients:
- 1 mini marshmallows
- 1/2 white chocolate
- 2
Instructions:
1. Melt the chocolate in a double boiler.
2. Add the marshmallows and mix the chocolate and marshmallows together.
3. Put the mixture of chocolate and marshmallows in the cone cup.
4. Then finally, put the decorations on.
Title: Rhubarb No-Crust Pie
Ingredients:
- 4 rhubarb
- 1 3/4 granulated sugar
- 2 butter
- 1 margarine
- 2 flour
- 1 eggs
- 1 vanilla
- lemon juice
Instructions:
1. Grease a 9 or 10 inch pie tin. Sprinkle with a little flour. Spoon rhubarb into pie tin and sprinkle the 3/4 cup of sugar over all. Cut butter into the cup of flour as for pie crust. Add the 1 cup of sugar and mix well. Beat eggs and add vanilla. Stir eggs into the butter flour mixture. Batter is very stiff.
2. Spoon on top of rhubarb, distributing mixture as evenly as possible. Sprinle lemon juice on top. Bake at 325 dgrees for 1 hour. Serve warm or cold. Makes 6-8 servings.