lumicero/recipes-ing2inst huggingface dataset:
Title: Daiquiri Souffle
Ingredients:
- 1/2 water
- 1 eggs
- 4 unflavored gelatin
- 1 lemon, rind of
- 1 sugar
- 3/4 lime, rind of
- 1 lime juice
- 2 lemon juice
- 2 light rum
- 4
Instructions:
1. Put water in a pan.
2. Sprinkle gelatin on top; let stand at least 5 minutes.
3. Beat egg yolks and sugar together until pale and fluffy.
4. Add lime and lemon rind; mix to blend.
5. Cook gelatin mixture over low heat until dissolved.
6. Add egg yolk mixture; cook gently, stirring constantly, 3 to 5 minutes.
7. Don't let mixture boil or it may curdle.
8. Remove from heat; stir in rum, lemon and lime juices.
9. Cool until just beginning to gel.
10. This can be hastened by setting bowl on bed of ice.
11. Stir occasionally to prevent jelly forming.
12. Whisk cream in bowl until soft peaks form.
13. Fold whipped cream and beaten egg whites into gelatin mixture.
14. Pour into prepared dish.
15. Chill.
16. Decorate with whipped cream, violets, and lime slices.
Title: Germantown Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 butter
- 2 margarine
- 1 eggs
- 2 1/2 vanilla
- 1 all-purpose flour
- 1 baking soda
- 1/4 baking powder
- 1 salt
- 1 oatmeal
- 1 coconut
- 1 pecans
Instructions:
1. Preheat oven to moderate speed (350 degrees).
2. Cream sugar and butter or margarine.
3. Add eggs, then vanilla.
4. Sift dry ingredien ts (flour, soda, powder, salt and orange peel) together.
5. Add to first mixture.
6. Add oatmeal, coconut and nuts.
7. Roll out to 2" thickness and cutout with a 2" biscuit cutter and place on cookie sheet or drop by Tablespoonfuls onto cookie sheets.
8. Bake for 12 minutes.
9. Let cool on pan for 2-3 minutes .
10. Move to cooling surface (paper towels or cooling racks) and let completely cool.
11. Make appoximately 40 cookies.
Title: Surprise Carrot Cake
Ingredients:
- 1 3/4 sugar
- 1 apple pie spice
- 1/2 baking powder
- 1/2 baking soda
- 3/4 butter
- 3 eggs
- 1 1/2 vanilla
- 1 1/2 cooking apples
- 1 golden raisin
- 1/4 carrot
- 1/4 fresh lemon juice
- 1 all-purpose flour
- 1/2 pecans
- 2 red baking apples
- 2 butter
- 1/4 brown sugar
Instructions:
1. Preheat oven to 350°F Grease and flour 9x13 pan; set aside. Stir together Sugar, spice, baking powder, baking soda, and 1/2 tsp salt.
2. In large mixing bowl beat butter with electric mixer for 30 seconds. Add Sugar mixture; beat until combined. Add eggs and vanilla, beat until Combined. Stir in apples, raisins, lemon juice and carrots. Stir in four Until combined. Spread in pan.
3. Bake for 35 to 40 minutes or until a wooden toothpick inserted near centers Come out clean. Cool in pan.
4. Apple Topping:
5. Core 2 medium red cooking apples; cut into 3/4 inch wedges. In large skillet Melt 2 tablespoons butter. Stir in 1/4 cup packed brown sugar and apples.
6. Cook over medium heat about 8 minutes or just until tender; stir Occasionally. Remove from heat; cool slightly.
7. Add apple topping to cake.
Title: Lemon Poppy Seed Loaf
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 lemon, rind of
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/3 milk
- 2 poppy seeds
- 1 confectioners' sugar
- 1/2
Instructions:
1. Heat the oven to 350 degrees.
2. Grease a 9x5-inch loaf pan.
3. In mixing bowl, beat together the butter and sugar.
4. Beat in the remaining ingredients in the order listed.
5. Pour the mix into the pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.
6. Let the loaf cool for 15 minutes, then transfer it to a cooling rack.
7. Meanwhile, mix together the glaze ingredients.
8. Prick the loaf with a fork, and pour the glaze over the top (place a plate beneath the cooling rack to catch drips).
9. As a note, remember to keep your poppy seeds in the refrigerator.
10. They will go rancid- i learned the hard way.
Title: Fairy Cakes (So Simple)
Ingredients:
- 115 caster sugar
- 115 self raising flour
- 115 eggs
- 2
Instructions:
1. Preheat the oven to 185°C.
2. Sift the flour in to a bowl and add eggs, margarine and sugar. Beat really well until nice and smooth.
3. Divide the mixture into small bun cases.
4. Cook for around 15 minutes (may need longer though depending on your oven).
5. Remove from the oven when they are well risen and when gently touched on top they spring back up afterwards.
6. Leave to cool and then decorate.
Title: Spiced Carrot Cake (Cook's Illustrated)
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/4 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1 ground cardamom
- 1/4 ground nutmeg
- 1/2 ground cloves
- 1/2 allspice
- 1 fresh ginger
- 1/2 salt
- 1 carrot
- 1 1/2 granulated sugar
- 1/2 light-brown sugar
- 4 eggs
- 1 1/2 raisins
- 1 cream cheese
- 1 unsalted butter
- 12 sour cream
- 6 vanilla extract
- 4 salt
- 2 ground cloves
- 1/4 cardamom
- 1/4 confectioners' sugar
- 1
- 1 3/4
Instructions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking pan. Lightly flour pan.
2. Whisk flour, baking powder, baking soda, and spices together in large bowl and set aside.
3. Mixer method: Shred carrots on large holes of box grater or use food processor (you should have about 3 cups); transfer carrots to bowl and set aside. Using stand mixer fitted with paddle, beat granulated sugar, brown sugar, and eggs on medium-high speed until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Mix in carrots. Mix in flour-spice mixture by hand until incorporated and no streaks of flour remain. If you want nuts or raisins or both, mix them in by hand.
4. Scrape batter into prepared pan, smooth top with rubber spatula, and gently tap pan on counter to release air bubbles. Bake cake until toothpick inserted in center comes out clean, 35 to 40 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack, about 2 hours.
5. Mix cream cheese with sour cream, butter, sugar, and spices. Spread frosting evenly over cake and serve. Cake can be refrigerated for up to 3 days.
Title: Cherri Chapman's Lemon Drop Cake
Ingredients:
- 1 Cool Whip
- 1
- 1/4 - 1/2
Instructions:
1. Make lemon cake according to box instructions. Let cool.
2. Spread pie filling over cake and then spread Cool Whip over that.
3. Sprinkle with crushed lemon drop candies.
Title: Easy and Guilt Free Chocolate Mousse
Ingredients:
- 1 fat-free cool whip
- 1 fat-free chocolate flavor instant pudding and pie mix
- 3 nonfat milk
- 3 rum
Instructions:
1. Let cool whip come to room temperature.
2. Wisp pudding mix, milk (and rum if used) by hand until thickened (or use a mixer).
3. fold in coolwhip, stir well.
4. serve immediately or chill. Stores for several days in the refrigerator (tip - use the coolwhip container to store what you don't eat right away).
Title: Fruit Filled Coffeecake
Ingredients:
- 1 ground cinnamon
- 1 sour cream
- 1 eggs
- 3 water
- 1/4 cherry pie filling
- 1 powdered sugar
- 1/2 milk
- 1
- 1 1/2
Instructions:
1. Heat oven to 350*.
2. Beat first 5 ingredients with mixer until well blended.
3. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.
4. Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 minutes.
5. Mix sugar and milk; drizzle over cake. Cool completely.
6. If glaze is too thick, add milk by teaspoonfuls until thin enough to drizzle.
Title: Kosher Chocolate Roll
Ingredients:
- 1/2 instant coffee
- 3 warm water
- 1/2 eggs
- 5 sugar
- 1 vanilla extract
- 2 bittersweet chocolate
- 3 margarine
- 1/2 eggs
- 1/2
- 2
Instructions:
1. Preheat oven to 375ºF.
2. Oil a jelly roll pan with cooking oil or nonstick Passover spray.
3. Cut waxed paper to line pan with a 1" overlap on each side.
4. Oil or spray the paper.
5. Dissolve coffee in warm water and stir into melted chocolate.
6. Place 5 egg yolks in a bowl, add sugar and beat until sugar is dissolved.
7. Add half the vanilla.
8. Blend in cooled chocolate mixture.
9. Beat 5 egg whites until stiff but not dry and fold into chocolate.
10. Spread batter onto oiled jelly roll pan and bake 5 minutes.
11. Reduce oven to 350ºF and bake 10 minutes more or until a toothpick inserted comes out clean.
12. While cake is baking, melt bittersweet chocolate in a double boiler or over very low heat.
13. Set aside to cool.
14. Place margarine in a bowl and beat until creamy.
15. Add superfine sugar and continue beating until light and fluffy.
16. Add cooled chocolate and remaining vanilla and mix well.
17. Add remaining eggs one at a time, beating well after each addition until mixture is smooth.
18. Refrigerate until slightly firm.
19. Wet a dish towel, wring it dry and cover the chocolate roll 10-20 minutes.
20. Flip cake onto 2 pieces of overlapping sheets of waxed paper dusted with cocoa.
21. Fill with chocolate filling and roll lengthwise.
22. Refrigerate or freeze until ready to serve.
Title: Bacardi Double-Chocolate Rum Cake
Ingredients:
- 1 chocolate instant pudding
- 1 Bacardi dark rum
- 1 water
- 1 shortening
- 1 canola oil
- 3/4 eggs
- 2
- 1/2
- 1
- 4
Instructions:
1. Preheat oven to 350°F.
2. Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
3. Using an electric mixer, beat at low speed until moistened.
4. Beat at medium speed for 2 minutes.
5. Stir in 1 cup of chocolate pieces.
6. Pour batter into a greased 12-cup Bundt pan.
7. Bake 50 to 60 minutes or until cake tests done.
8. Cool in pan for 15 minutes.
9. Remove from pan and cool on a wire rack.
10. Heat raspberry preserves and remaining 1/2 cup of rum.
11. Strain through a sieve to remove seeds.
12. Place cake on a serving platter.
13. Prick surface of cake with a fork.
14. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
15. Repeat until all the glaze has been absorbed.
16. Combine remaining 1 cup of chocolate pieces and shortening.
17. Microwave on high for 1 minute or until melted. Stir until smooth.
18. Spoon chocolate icing over cake. Let stand 10 minutes.
19. Combine vanilla baking bar and 1 tsp water.
20. Microwave on high for 30 seconds or until melted.
21. Drizzle on top of icing.
Title: Sugar Free Christmas Cut out Cookies
Ingredients:
- 1/2 shortening
- 3 artificial sweetener
- 1 egg
- 2 1/2 cake flour
- 1/2 salt
- 2 baking powder
- 1/2 skim milk
- 2 water
- 1 vanilla extract
Instructions:
1. Cream shortening, add sugar replacement and egg; beat well. In a separate bowl, combine dry ingredients, add the milk, vanilla, and water. Put in flour mixture and stir well.
2. Chill dough 2 to 4 hours.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Roll out 1/8 inch thick and cut the cookies. Bake for 8 to 10 minutes Cool. Keep in air tight container.
Title: Chocolate Applesauce Cake With Caramel Frosting
Ingredients:
- 3 applesauce
- 1 granulated sugar
- 1 1/2 all-purpose flour
- 4 baking soda
- 2 salt
- 4 ground cinnamon
- 1 1/2 ground nutmeg
- 2 ground cloves
- 1/2 butter
- 1/2 brown sugar
- 1/2 salt
- 1 milk
- 1/4 powdered sugar
- 1/4
- 2 1/2
Instructions:
1. To Prepare Cake: Preheat oven to 400 degrees F.
2. Heat applesauce in microwave on High for 3 to 5 minutes or until hot.
3. Combine oil and sugar in mixer bowl.
4. Stir in hot applesauce Combine flour, cococa powder, baking soda, salt, cinnamon, nutmeg and cloves.
5. Slowly add dry ingredients to mixer bowl, 1 cup at a time, mixing well after each addition.
6. Pour batter into 2 (9-inch) greased and floured round cake pans.
7. Bake for 15 minutes.
8. Reduce oven temperature to 375^F.
9. Bake 15 minutes longer.
10. Cake layers with slightly crack on top.
11. Let cool in pans about 10 minutes.
12. Remove to wire racks to cool completely.
13. To Prepare Frosting: Heat butter, brown sugar and salt in saucepan until butter is melted.
14. Bring mixture to a rolling boil for 2 minutes, stirring constantly.
15. Remove from heat; stir in milk.
16. Return to heat and bring to a boil; boil and stir 1 minute.
17. Remove from heat; let cool.
18. Stir in enough powdered sugar for spreading consistency.
19. When cake is cool, frost between layer and on top and sides.
20. Store in airtight container.
Title: Mrs. Cowsert’s Buttermilk Pie
Ingredients:
- 1 1/4 sugar
- 1/4 butter
- 3 eggs
- 1 all-purpose flour
- 1/2 buttermilk
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F.
2. Beat sugar, butter, eggs, and flour at medium speed with an electric mixer until combined. Stir in buttermilk and vanilla. Pour into unbaked pie shell; bake 10 minutes. Reduce heat to 325F, and bake 1 hour. Cool before serving.
Title: Swiss mocha sauce for boston cream pie
Ingredients:
- 1/2 butter
- 2 water
- 1/2 powdered sugar
- 1/4
Instructions:
1. Melt butter in saucepan.
2. Stir in swiss mocha mix and cook for a minute on low.
3. Gradually add water and cook till it thickens.
4. Stir in powdered sugar or (Splenda) till smooth.
5. Cool and drizzle over cake.
Title: Fruit Custard Brulee (Ultra Light)
Ingredients:
- 1/4 sugar
- 2 cornstarch
- 1 skim milk
- 1 egg
- 2 light sour cream
- 1/2 vanilla
- 3 fresh blueberries
- fresh strawberries
Instructions:
1. For the custard: In a small saucepan thoroughly combine 2 tbsp of the sugar with the cornstarch. Add the milk and egg. Cook and stir with a wooden spoon over medium heat just until the mixture begins to bubble. Do not overcook. Immediately pour the custard into a small bowl. Let mixture cool about 5 minutes.
2. Whisk the sour cream into the custard. Add the vanilla. Cover and chill the custard for up to 24 hours.
3. To serve: Divide berries evenly among four goblets or dessert dishes. Spoon chilled custard over the berries. (If necessary, thin the custard with a little milk before spooning over berries.) Set aside and prepare topping.
4. Optional topping (I personally would not use): In a heavy small skillet or saucepan heat the remaining 2 tbsp sugar over medium high heat until sugar begins to melt, shaking the skillet occasionally to heat evenly (do not stir). Reduce heat to low. Cook sugar until melted and golden, stirring as necessary with a wooden spoon. Quickly drizzle caramelized sugar over custard and serve immediately. (Note: The problem I found with this topping, is that it hardens to something inedible over the custard and has to be broken off and not eaten. The dessert is very enjoyable without the topping. I've included it, as it was part of the original recipe, but if someone else can find out a way to do this topping that works, let me know).
Title: Apple Crunch
Ingredients:
- 7 apples
- 3 white sugar
- 1/2 cinnamon
- 1 brown sugar
- 3/4 margarine
- 1/2 butter
- 3/4 rolled oats
Instructions:
1. Preheat oven to 350.
2. Place apples in 13"x9" pan, cover with white sugar and cinnamon.
3. Combine rest of ingredients and sprinkle on top of apple mix in pan.
4. Bake 40-45 minutes.
Title: Low-Cal, Bottle Gourd Squash Pudding( Doodhi Kheer)
Ingredients:
- 1 zucchini
- 2 1/2 2% low-fat milk
- 2 sugar
- 3 Splenda sugar substitute
- 1/4 ghee
- 1/2 cardamom powder
Instructions:
1. Mix the dry milk in 1 cup water and make a smooth paste.
2. Heat the ghee.
3. Add the squash and lightly saute.
4. Add the milk, milk powder mix and the sugar. Simmer on medium heat till squash is cooked.
5. Add the cardamom powder.
6. Serve warm or chilled.
Title: My Brownies
Ingredients:
- 10 cream cheese
- 16 unsalted butter
- 4 unsalted margarine
- 1/2 Splenda granular
- 1/2 eggs
- 4 instant coffee granules
- 2 pure vanilla extract
- 1 1/2 sea salt
- 1 1/2 baking powder
- 1 1/2
- 6
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 375ºF(175ºC).
2. Butter 13"x9"(32.5x22.5cm) and line bottom with parchment paper.
3. In a large bowl, beat cream cheese and butter or margarine until smooth.
4. Beat in chocolate and sweetener.
5. Beat in eggs 1 at a time, scraping the bowl well after each addition.
6. Add the coffee granules and extracts.
7. Beat until combined.
8. In medium bowl, mix almond meal, cocoa powder, salt & baking powder.
9. Add to the chocolate mixture and beat well.
10. Scrape into prepared pan and smooth the top.
11. Bake 35-40 minutes, until the top is firm.
12. Cool on wire rack before cutting.
13. Store, covered in the refrigerator.
Title: Sweet Sugar Cookies, Vegan Style
Ingredients:
- 1 1/2 powdered sugar
- 1 vegan margarine
- 2 vanilla extract
- 1/4 applesauce
- 2 whole wheat flour
- 1/2 white flour
- 1/2 baking soda
- granulated sugar
Instructions:
1. Mix all of the ingredients, except the granulated sugar.
2. Cover and refrigerate the dough for about an hour and a half to two hours.
3. Preheat the oven to 375 degrees (f).
4. Roll out the dough to ¼" thick on a lightly floured surface, and use cookie cutters to cut the dough.
5. Place cookies on a greased pan, and sprinkle with granulated sugar.
6. Bake for seven to ten minutes, until edges begin to brown.
Title: Softest Sugar Cookies
Ingredients:
- 1 baking soda
- 1 butter
- 1 granulated sugar
- 1 1/2 eggs
- 2 ground nutmeg
- 2 vanilla
- 1 flour
- 4 powdered sugar
- 1 1/2 milk
- 2
Instructions:
1. MIX sour cream and baking soda; set aside. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs; mix well. Blend in nutmeg, vanilla and sour cream mixture. Gradually add flour, beating well after each addition. Refrigerate 30 minute.
2. HEAT oven to 350 degrees F. Drop tablespoonfuls of dough, 2 inches apart, onto greased baking sheet. Bake 10 to 12 minute or just until centers are set and edges are lightly browned. Let stand on baking sheets 3 min.; remove to wire racks. Cool completely.
3. MIX powdered sugar and milk until well blended; spread onto cookies. Let stand until frosting is firm.
Title: Striped Delight
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 sugar
- 1/3 margarine
- 8 cream cheese
- 1/4 sugar
- 2 milk
- 8 Cool Whip
- 1 instant chocolate pudding mix
- 2 2/3 milk
Instructions:
1. Combine graham cracker crumbs, 1/4 cup sugar and melted butter, press in 9 x 13 pan.
2. Beat cream cheese, sugar& 2 tbs milk until smooth.
3. Fold in 1/2 whipped topping, spread over crust.
4. Prepare pudding as directed on pkg using 2 2/3 cup milk.
5. Pour over cream cheese layer.
6. Chill several hours or over night.
7. Spread remaining whipped topping over pudding.
Title: Mini Peanut Butter Cheesecakes
Ingredients:
- 1 reduced-fat cream cheese
- 2 sugar
- 1 1/4 creamy peanut butter
- 1 vanilla extract
- 1 eggs
- 3 unsalted butter
- 3 light corn syrup
- 2 vanilla extract
- 2 roasted peanuts
- 1/2
- 1/4
Instructions:
1. Heat oven to 325 degrees. Line muffin pans with 24 paper baking cups.
2. Break cookies into food processor. Pulse until fine moist crumbs form. Press about 1 tablespoons evenly over bottom of each cup. Freeze until ready to fill.
3. Beat next 4 ingredients in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Spoon 2 1/2 tbsp into each cup.
4. Bake 20 minutes, or until puffed. (Some may crack on top; that's OK). Cool completely in pans on a wire rack.
5. Meanwhile prepare glaze:
6. Microwave ingredients on medium, stirring until smooth. Cool slightly.
7. Peel off liners. Place cakes on foil lined baking sheet. Spoon glaze over tops; sprinkle with nuts. Refrigerate at least 2 hours for glaze to set.
Title: Green Tea Shortbread Cookies
Ingredients:
- 1 unsalted butter
- 1 confectioners' sugar
- 1 salt
- 2 all-purpose flour
- 4
Instructions:
1. Cream butter in the bowl of an electric standing mixer using the paddle attachment; add confectioner's sugar and salt.
2. Sift together the tea and flour and add to the butter mixture; mix until just incorporated.
3. Roll the dough out to about 1/3-inch thick between 2 pieces of plastic wrap; transfer to a baking sheet and chill until firm, at least 30 minutes.
4. Heat oven to 300 degrees.
5. Remove top piece of plastic and cut into desired shapes; re-roll excess dough as necessary; transfer to a parchment-lined baking sheet.
6. Bake for 16 minutes; rotate pan and bake for another 16 minutes, or until they feel firm when scratched with a fingernail; take care not to let the edges brown; matcha shortbread cookies should maintain their green color.
7. Cool, and serve with green-tea or ginger ice cream.
Title: Meyer Lemon Cake With Lemon-Cream Cheese Frosting
Ingredients:
- 1 canola oil
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 3 eggs
- 2 granulated sugar
- 1/2 lemon juice
- 1 lemon zest
- 2 vanilla
- 1 sour cream
- 1/2 unsalted butter
- 6 cream cheese
- 2 lemon juice
- 1 lemon zest
- 1 vanilla
- 3 powdered sugar
Instructions:
1. Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.
2. Preheat oven to 325°.
3. Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
4. In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
5. On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
6. Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
7. Pour batter into prepared pan.
8. Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
9. Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
10. Invert cake onto wire rack.
11. Leave cake bottom side up to cool.
12. Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
13. Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
14. Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
15. Serve cold or at room temperature.
Title: Death by Chocolate
Ingredients:
- 1 eggs
- 3 water
- 2 instant chocolate pudding mix
- 1 Cool Whip
- 1 Kahlua
- 1
Instructions:
1. Bake Brownies according to directions on Box.
2. Pour Kahlua over brownies while warm; let brownies cool completely.
3. Crumble 1/2 pan of brownies into bottom of dish.
4. Layer with (1) Pkg prepared Pudding.
5. Layer 1/2 container of Cool Whip.
6. Sprinkle Heath Bits.
7. Repeat Layers: Brownies, Chocolate Pudding Cool Whip and finish by topping with sprinkled Heath Bits!
Title: Sugar-Free Strawberry Banana Delight Jello Salad
Ingredients:
- 1 1/2 hot water
- 1 sugar-free strawberry gelatin
- 1 frozen strawberries
- 1 crushed pineapple
- 3 -4 bananas
- 1 walnuts
- 16 fat free sour cream
Instructions:
1. Dissolve jello in the hot water.
2. Fold in strawberries, crushed pineapple, banana slices and walnuts and stir to mix.
3. Pour 1/2 of the mixture into a 12" x 8" dish and refrigerate until firmly set.
4. set the other 1/2 aside at room temperature.
5. When refrigerated half is set gently spread with sour cream and then top with the remaining 1/2 mixture.
6. Refrigerate 2 to 3 hours before serving.
Title: Chocolate Espresso Mousse
Ingredients:
- 1 powdered sugar
- 2 instant espresso
- 2 instant coffee powder
- 3 raspberries
- 2 oranges
- 10
Instructions:
1. Melt the chocolate with 2/3 cup cream and liqueur, if used, in heavy saucepan over low heat or in the top of a double boiler over barely simmering water, stirring till smooth.
2. Cool to room temperature.
3. With an electric mixer, whip the remaining cream, sugar, and espresso till almost stiff.
4. Fold a small amount of whipped cream into the cooled chocolate.
5. Fold this mixture back into the remaining cream till smooth.
6. Spoon into 8-10 wine glasses or dessert bowls.
7. Chill at least one hour before serving.
8. Garnish with fresh whipped cream, strawberry, raspberry or orange slices.