lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Guinness Pudding
Ingredients:
- 8 granulated sugar
- 1 heavy cream
- 1 bittersweet chocolate
- 3 powdered sugar
- 7
- 2
Instructions:
1. In large mixing bowl, whisk together egg yolks and 1 cup sugar.
2. Open can of Guinness and SLOWLY pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.
3. SLOWLY pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon(should not run off spoon), at least 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap(push the wrap right against top of pudding to keep "skin" from forming) and refrigerate until chilled and set.
4. Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.
5. Beat remaining cream and powdered sugar until soft peaks form. Add Guinness syrup and fold in until combined. Divide cream among 6 glasses of pudding and serve.
6. ~The higher the cacoa content of the chocolate, the more you'll taste it, rather than the Guinness.
7. ~Do NOT substitute half and half for heavy whipping cream--pudding and topping won't set up correctly.
8. ~ You can omit the sugar from the whipped topping, but it will be slightly bitter. The pudding is so rich, some people think the slightly bitter topping compliments it well, but you can decide based on your own tastes. Some folks like just plain whipped cream--no sweetener, no flavoring.
9. ~ because the pudding is so rich, you can use smaller glasses and divide it into 8-10 servings.
Title: Potato Chip & Pecan Sandy Cookies
Ingredients:
- 3/4 unsalted butter
- 1 vanilla
- 1/4 kosher salt
- 1/2 sugar
- 1 1/2 all-purpose flour
- 1/2 pecans
- 3/4 sugar
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Line 2 baking sheets with parchment paper.
3. Using an electric mixer beat butter, vanilla, salt and sugar until light and fluffy, about 3 minutes.
4. On low, beat in flour until just incorportated.
5. Stir in pecans and crushed potato chips.
6. In small bowl, place sugar. Roll level teaspoons of dough into balls and roll them around in sugar to coat.
7. Place on prepared baking sheets, spacing them 2" apart. With flat bottomed cup or glass, press each ball in to 1/4" thick round.
8. Bake until lightly brown, 16-18 minutes.
9. Let cool for 5 minutes before transferring to wire racks to cool completely.
Title: Little Lemon Creams
Ingredients:
- 500 caster sugar
- 140 lemons
- 2 orange
Instructions:
1. Dissolve the sugar in the cream and bring to the boil.
2. Simmer for 3 minutes.
3. Remove from the heat and add the lemon juice and some grated lemon rind.
4. Spoon into pretty glassed or dishes and leave to set.
5. I put some orange segments on the top after it had set to make it look pretty.
6. ( I still added a bit of lemon juice with the orange juice, partly because it was too sweet, but I think it helps it to set better with lemon juice.).
Title: Vegan Chocolate Lava Cake
Ingredients:
- 94 maple syrup
- 62 1/2 salt
- 25 baking powder
- 1/4 baking soda
- 1/2 coconut milk
- 1/3 coconut oil
- 185 vanilla extract
- 62 1/2
- 1
- 22
Instructions:
1. Preheat oven to 160C/325°F Coat muffin tin with non-stick spray.
2. In a bowl, whisk together gluten-free baking mix, cocoa powder, salt, baking powder, and baking soda.
3. Whisk in maple syrup, oil and vanilla extract.
4. Gradually add milk until batter is well combined.
5. Pour the batter into muffin tin, filling each hole ¾ up.
6. Drop a chocolate chip in the centre of each mould.
7. Bake for 20-25 minutes.
8. Cool for 5 minutes.
9. Loosen edges by running a knife around each mould.
Title: Slice & Bake Coffee Spice Cookies
Ingredients:
- 1 instant coffee
- 1 hot water
- 1/2 brown sugar
- 3/4 egg
- 1 vanilla
- 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 salt
- 1/4
- 1/3
Instructions:
1. In measuring cup dissolve instant coffee in hot water.
2. In large mixing bowl, cream butter flavor Crisco, brown sugar, egg, vanilla and coffee mixture until light and fluffy.
3. Mix in flour, baking powder, cinnamon, nutmeg and salt.
4. Divide dough into two equal parts. Shape each part into roll 1-1/2" in diameter and about 7" long.
5. Roll in chocolate jimmies, pressing lightly. Wrap; refrigerate for at least 2 hours.
6. Preheat oven to 375° . Cut rolls into 1/4" slices. Place slices 1" apart on ungreased baking sheet.
7. Bake for 6-8 minutes, or until set. Transfer to cooling rack.
Title: Diabetic Living Dark Chocolate-Peppermint Cupcakes With Whipped
Ingredients:
- 1/2 Egg Beaters egg substitute
- 1/4 butter
- 1 1/4 cake flour
- 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1/4 Splenda sugar substitute
- 3/4 nonfat milk
- 1/2 nonfat milk
- 3/4 Cool Whip Lite
- 1/4 Cool Whip Lite
- 1/3 bittersweet chocolate
- 1 dark chocolate
- 1/4
- 1 1/4
- 2
- 1
Instructions:
1. To make cupcakes - Allow eggs and butter to stand at room temperature for 30 minutes. Meanwhile, line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside.
2. Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at a time, beating on medium speed until well mixed, scraping side of bowl frequently. Beat on medium speed for 2 minutes more. Gradually add egg, beating well. Beat in peppermint extract. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces. Spoon batter into prepared muffin cups, filling each about 2/3 full.
3. Bake for 12 to 15 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4. To make frosting - Place chocolate pieces in a medium microwave-safe bowl. Microwave, uncovered, on 50% power (medium) for 1 to 1 1/2 minutes or until melted and smooth, stirring once. Stir in milk; cool. Fold in 1/4 cup thawed, frozen light whipped dessert topping. Fold in another 1 1/4 cups thawed, frozen light whipped dessert topping.
5. To make Peppermint Bark - Place dark chocolate in a small microwave-safe bowl. Microwave, uncovered, on 50% power (medium) for 1 to 1-1/2 minutes or until melted and smooth, stirring once. Pour chocolate onto a piece of waxed paper. Using a rubber spatula spread chocolate thinly to make an 8-inch circle. Sprinkle chocolate with peppermint candies. Let stand until set. Break up into shards.
6. Pipe or spread Whipped Chocolate Frosting onto cooled cupcakes. If desired, sprinkle with crushed candies, grated chocolate, and/or Peppermint Bark.
7. Variation - Dark Chocolate-Peppermint Layer Cake: Prepare cake batter as directed in Steps 1 and 2. Grease and lightly flour two 8x1 1/2-inch round cake pans. Divide batter between pans, spreading evenly. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes.
8. Pipe or spread Whipped Chocolate Frosting onto cooled cupcakes. If desired, sprinkle with crushed candies, grated chocolate, and/or Peppermint Bark.
Title: Golden Fruitcake II
Ingredients:
- 1/2 thompson seedless grapes
- 1/2 raisins
- 1/2 candied citron peel
- 8 apricot brandy
- 3/4 orange brandy
- 1 unsalted butter
- 1/2 sugar
- 4 heavy cream
- 2 1/4 eggs
- 1/2 all-purpose flour
- 1 baking powder
- 1 vanilla
- 1 butter
- 1/2 light corn syrup
Instructions:
1. Use a pair of scissors to chop the larger raisins and the apricots.
2. Spraying the scissors with vegetable spray will prevent sticking.
3. Soak the raisins, apricots, and citrus peel in the brandy or liqueur of choice overnight or for several days.
4. Soaking the fruit makes the fruit plump and sticky but moist, sticky, glaced fruit is a must for fruitcakes.
5. Before mixing, make sure all your ingredients are room temperature.
6. Oven to 275 degrees F.
7. Generously butter or spray with vegetable spray a 10" bundt pan.
8. In a large mixing bowl, cream the butter and sugar until pale.
9. Add the cream, then the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.
10. It may appear curdled- that's okay.
11. Blend 2 cups of the flour with the baking powder and slowly mix into the creamed mixture.
12. Add the almond and vanilla extracts and mix to combine.
13. Toss the fruit and nuts with the remaining 1/4 cup of flour.
14. Use a large wooden spoon or a rubber spatula to fold in the floured fruit and nuts.
15. Spoon the batter into the pan, filling 2/3 full, and spreading out even in the pan.
16. Tap the pan on the counter to eliminate air bubbles in the batter.
17. Place the cake in the center of the oven and bake for approximately 90 minutes.
18. Use a skewer to test the thickest part of the cake.
19. The skewer should be dry and clean- if it is sticky or tacky, the cake is not done.
20. Remove the cake to a baking rack to cool.
21. Cool just until warm, then brush the surface with the cornsyrup.
22. Unmold the cake when completely cool.
23. Brush with more apricot brandy, if desired.
24. Wrap the cooled cake in plastic wrap and then in foil to retain moisture.
25. It is ready to eat in 24 hours.
26. It may also be refrigerated and eaten within a few weeks.
Title: Oatmeal Shortbread
Ingredients:
- 3/4 all-purpose flour
- 2/3 quick oatmeal
- 1/2 cornstarch
- 1/2 icing sugar
- 3/4 butter
Instructions:
1. Combine flour,oats,corn starch and icing sugar in large bowl.
2. With large spoon, blend in butter.
3. Work with hands until a soft, smooth dough forms.
4. Shape into a ball.
5. If necessary, refrigerate 30 minutes or until easy to handle.
6. VARIATIONS for baking.
7. Bake in 300° oven until edges are lightly browned.
8. Roll dough out to 1/4 inch thickness and use cookie cutters, bake for 15-20 minutes.
9. Or you can shape into 1" balls, flatten with fork dipped in sugar, put on ungreased cookie sheet and bake for 15-20 minutes.
10. Cool completely on wire rack.
11. CRANBERRY WEDGES.
12. You can add 1/3 cup dried cranberries to dough, then roll or pat dough into two 5 1/2" rounds and bake on ungreased cookie sheet 30-40 minutes.
13. Or you can press into one 9" cake pan, mark into 8 wedges, prick with fork, and bake 40-45 minutes.
14. These freeze well.
Title: Spritz
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 1/2 flour
- 1/2 baking powder
- 1 vanilla
- 1/4 salt
Instructions:
1. Cream butter and sugar; blend in eggs and vanilla.
2. Combine dry ingredients; stir into creamed mixture.
3. Mix well.
4. Pack dough into cookie press, part of it at a time.
5. Press into desired shapes on ungreased cookie sheet.
6. Bake in a 400°F oven for 7-8 minutes.
Title: Chocolate Munchkin Pumpkins
Ingredients:
- 12
- 1
- 4 -5
Instructions:
1. In a double boiler melt wafers.
2. Dip one Munchkin at a time into chocolate, cover all of the Munchkin.
3. Place on wax paper or foil,pull out toothpick if used and place a gumdrop slice at top of Munchkin to look like stem.
4. sprinkle with edible glitter.
5. Let dry and serve your pumpkin.
Title: Granny's Brown Rice Cookies
Ingredients:
- 1 salt
- 1/2 ground pecans
- 1 maple syrup
- 1 unsalted butter
- 1/4 egg
- 2 vanilla extract
- 1
Instructions:
1. In a large mixing bowl, stir together brown rice flour, salt, ground pecans, and dark seedless raisins.
2. In a small mixing bowl, whisk together maple syrup, melted unsalted butter, egg, and vanilla extract.
3. Add wet ingredients to dry, and mix until well combined.
4. Cover bowl, and refrigerate for 12 hours--or overnight.
5. When dough is ready to bake: preheat oven to 350 degrees.
6. Lightly grease 2 baking sheets.
7. Shape cookie dough into 1 inch balls and place on prepared baking sheets; then flatten each dough ball with the bottom of a juice glass dipped in brown rice flour. (Cookies can be placed close together--baking will not change their size.).
8. Bake for 12 to 15 minutes, or until cookies are light brown underneath (tops will not brown much).
9. Transfer finished cookies to wire racks to cool before serving.
Title: Pasta Frolla--Italian Sweet Pastry Dough
Ingredients:
- 1 1/3 all-purpose flour
- 3 sugar
- 1/2 salt
- 1 lemons, zest of
- 1/2 orange
- 1 unsalted butter
- 1 egg
- vanilla
Instructions:
1. In a bowl, whisk together the flour, sugar, salt, and zest.
2. Cut in the butter, until it resembles coarse meal.
3. Add the egg and the vanilla and toss the mixture until incorporated.
4. Turn out onto a lightly floured surface and knead very lightly, forming into a disk.
5. Chill, wrapped in plastic at least 1 hour or overnight.
6. Let the dough stand at room temperature until softened, but still firm enough to roll out.
Title: Lemon Cream Cheese Pie
Ingredients:
- 1 cream cheese
- 1
Instructions:
1. Cook lemon filling using pkg directions.
2. Cool 5 minute.
3. Beat cream cheese till smooth.
4. Remove 1c. pie filling.
5. Gradually add pie filling to cream cheese.
6. Pour into pie shell, refridgerate 15 minute.
7. Spread reserved pie filling over top.
8. Refridgerate for 3 hours.
Title: Oatmeal and Candy Cookie Pops
Ingredients:
- 3/4 sugar
- 3/4 brown sugar
- 3/4 margarine
- 1 butter
- 2 vanilla
- 1 eggs
- 1/2 baking soda
- 2 salt
- 1
- 20
Instructions:
1. In large bowl; combine brown sugar, sugar, and margarine; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, baking soda and salt; mix well. Stir in oats and chocolate pieces. Cover with plastic wrap and refrigerate at least one hour.
2. Heat oven to 350. Lightly grease cookie sheets. Shape dough into 2-inch balls; insert wooden stick into each ball. Place 4 cookie pops on each greased cookie sheet; flatten to 1/4 inch thickness. If desired, press additional candy coated pieces into the top of each cookie.
3. Bake at 350 for 8-12 minutes or until light golden brown. Cool 2 minutes and remove from cookie sheets.
Title: Gooey Toffee Cake With Toasted Pecan Ice Cream
Ingredients:
- 6 dates
- 1 1/4 water
- 1 baking soda
- 1 1/2 all-purpose flour
- 1 baking powder
- 4 butter
- 3/4 sugar
- 2 eggs
- 1 vanilla extract
- 2 1/2 light brown sugar
- 3 1/2 butter
- 1 half-and-half
- 1/2 brandy
- 1 vanilla extract
- 6 milk
- 3 cinnamon stick
- 1 vanilla bean
- 1/2 pecan pieces
- 1 1/2 eggs
- 6 sugar
- 1 sour cream
- 1/2
Instructions:
1. Procedure:.
2. Preheat 325*/Spray Cake Pan.
3. Combine the dates and water in a saucepan and bring to a boil. Turn off heat and gradually add the baking.
4. soda (it will foam) and set aside.
5. Sift together the flour and baking powder. Cream the butter in the mixer bowl until fluffy, with the mixer.
6. running add half of the eggs and mix until incorporated. Add the rest of the eggs and vanilla and continue.
7. to mix until smooth. Starting with the flour mixture add in thirds opposite the dates in to the creamed.
8. mixture until all is combined and smooth.
9. Place equal amounts into prepared pan and bake for 40 minutes or until toothpick inserted comes out clean.
10. Toffee Sauce:.
11. Combine the sugar, butter, half&half and brandy; boil for three minutes. Add the vanilla and heath bar bits.
12. and stir until almost smooth.
13. Preheat 400*.
14. While warm ladle equal amounts into the cooked cakes and cook for five minutes or until bubbly and.
15. golden. Let cool to room tempetature.
16. Toasted Pecan Ice Cream:.
17. Preheat 350*.
18. In a sauce pan bring the milk, cinnamon sticks and vanilla to a boil. While this is coming to a boil, toast.
19. the pecan pieces in the oven for 6-8 minutes. Toss them into the milk mixture. Turn off the milk and let rest.
20. for at least 10 minutes. Prepare a ice bath with a strainer. (Place one small bowl into a large bowl of ice,this.
21. is to cool the mixture down rapidly.) Bring the milk back to a boil with ½ the sugar and the other ½ of the.
22. sugar whisk into the egg yolks until lemony in color. When the milk comes to a boil liaison with the yolks.
23. and pour back into the sauce pan with the heat on low cook until slightly thick (2-3Min.) stirring with a.
24. spatula so not to create air bubbles. Pour through the strainer into the ice bath to cool the mixture down.
25. rapidly. Let cool and place in ice cream machine and process to manufactures specifications.
Title: Pumpkin Custard W/ Toasted Nuts, Frangelico Cream & Chocolat
Ingredients:
- 3 pumpkin
- 1/4 margarine
- 1 lemon juice
- 2 sugar
- 2 salt
- 1/8 flour
- 1/3 cornstarch
- 1 vanilla extract
- 1 chocolate
- 1 nutmeg
- 1/2 vanilla
- 1 soymilk
- 1 1/2
Instructions:
1. Blend pumpkin, margarine, half of the vegan cream cheese, 1 cup soy milk, nutmeg, salt, half of the vanilla, flour, cornstarch, 1 1/2 cup sugar, half of the Frangelico, and if you want a little cinnamon, go for it.
2. Bake in a lightly-greased casserole dish at 375 degrees for 40-50 minutes.
3. Cool, chill and allow to set.
4. Blend/Whip the rest of the Frangelico, sugar, vegan cream cheese, lemon juice and chill that or even freeze it briefly (still needs to be soft though).
5. Melt chocolate in 1/2 cup soy milk with the rest of the vanilla and a little nutmeg.
6. Cool and serve with the rest -add more liquid if it firms up too much.
7. Put some nuts on top of each serving.
Title: Dark Fruitcake
Ingredients:
- 2 golden raisins
- 1 dark raisins
- 1 1/2 candied citron peel
- 1 1/2 brazil nuts
- 2/3 - 1 hazelnuts
- 1 1/2 pecan halves
- 1 1/2 pitted dates
- 1 1/2 all-purpose flour
- 2 flour
- 2 sugar
- 1 1/2 molasses
- 3/4 vanilla
- 3 dark rum
- 1/4 - 1/2 brandy
- 1 water
- 1/2 eggs
- 2 salt
- 1 baking powder
- 1/4 - 1/2 ground cinnamon
- 4 -5 ground nutmeg
- 1 allspice
- 2 ground cloves
- 1
- 2
- 1
- 1/4
Instructions:
1. In a large microwave safe bowl, heat rum on high for 30 seconds.
2. Stir in raisins and heat on high for 2 minutes.
3. Stir rum/raisins, cover and set aside.
4. Heat oven to 275°F.
5. Grease and flour a large (12 cup) tube or bundt pan, and two 8 or 9-inch loaf pans.
6. In a large bowl, combine all ingredients except fruits, nuts, raisins, mincemeat and water (or orange juice).
7. Mix for about 1 minute on low speed of mixer, scraping bowl constantly.
8. Drain rum from raisins, add water (or orange juice) to rum to equal 1 cup.
9. Add rum/juice mixture to batter and beat for 3 minutes on high speed, scraping bowl occaisionally.
10. Stir in mincemeat and mix well.
11. Batter will be very thick.
12. In a large bowl, mix together all fruits and nuts (including drained raisins).
13. Sprinkle with 1/4 cup flour and toss to coat (add more flour if necessary).
14. With a wooden spoon, stir all the fruits and nuts into the batter, making sure all are coated.
15. Fill large tube pan to within 2 inches of the rim, spread mixture evenly.
16. Divide remaining mixture evenly in the 2 prepared loaf pans.
17. Bake for 2 1/2 to 3 hours, or until toothpick inserted in center comes out clean.
18. If necessary, cover fruitcakes with aluminum foil for the last hour of baking to prevent over browning.
19. Remove cakes from pans and cool.
20. When cool, (brush them with additional rum- optional), then wrap them well in plastic wrap and store in a cool place for at least 3-4 week before serving.
Title: Chocolate Mousse
Ingredients:
- 6 firm tofu
- 5 sugar-free maple syrup
- 3
Instructions:
1. Cut tofu into squares and blend in food processor or blender until smooth.
2. In a small saucepan or broiler, melt chocolate with 1 tablespoon or so of water until melted, stirring constantly.
3. Add maple syrup to pan of melted chocolate and stir together.
4. Pour the syrup/chocolate mixture into blender/food processor with the tofu in it and blend until well mixed.
5. Add some splenda if needed.
6. Pour into small bowls and top with whipped cream, fruit, or whatever else you may want.
7. Chill in fridge for however long you like. The longer it chills, the thicker it will be.
Title: Baked Stuffed Apples With Apple Pie Spice
Ingredients:
- 2 raisins
- 1/4 sugar
- 6 -8 baking apples
- 1 apple pie spice
- 2 butter
- 1/2 water
Instructions:
1. Mix raisins and sugar together in a small bowl.
2. Stand apples on bottom of slow cooker. Spoon raisin-sugar mixture into centers of cored apples, dividing mixture evenly.
3. Sprinkle apples with apple pie spice, and dot with butter.
4. Add water along the edge of the cooker.
5. Cover, and cook on low 3-5 hours or on high for 2 1/2 - 3 1/2 hours or until apples are tender but not collapsing.
6. Serve warm as is, or with ice cream or frozen yogurt.
Title: Grandma Nita's Sheath Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 margarine
- 1/2 butter
- 4 Crisco shortening
- 1 cold water
- 1/2 buttermilk
- 1 vanilla
- 1 cinnamon
- 1/4 salt
- 1 baking soda
- 2 eggs
- 1/2 margarine
- 4 butter
- 3 milk
- 1 vanilla
- 1 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Sift flour, add sugar into large mixing bowl.
3. In sauce pan, add margarine, shortening, cocoa and water. Bring to a boil.
4. Pour hot mixture over flour, and then add sugar. Mix well.
5. Add buttermilk, vanilla, cinnamon, salt, baking soda, and eggs. Mix well.
6. Pour batter onto well greased cookie sheet (15 1/2 x 10 1/2).
7. Bake for 20 minutes at 400 degrees.
8. Now we make the frosting.
9. 5 minutes before cake is done, combine and bring to a boil in a sauce pan: margarine, cocoa, and milk.
10. Remove from heat. Add vanilla, and powdered sugar.
11. Beat until smooth.
12. Spread over cake while hot. Enjoy!
Title: Easy Maple Pecan Monkey Bread
Ingredients:
- 1/2 sugar
- 1 cinnamon
- 2 pecans
- 1/2 brown sugar
- 1 butter
- 3/4 maple syrup
- 1
Instructions:
1. Preheat oven to 350 degrees and generously coat a 3 quart Bundt pan with non-stick cooking spray.
2. Combine the sugar and cinnamon in a gallon sized plastic bag.
3. Remove dough from canisters and separate into 16 biscuits. Use a sharp knife to cut each biscuit into quarters. Place 4 pieces in the bag and shake it up to coat the pieces well. Arrange in pan, and repeat with remaining biscuit pieces, sprinkling with chopped pecans as you layer.
4. In a small bowl, combine melted butter, brown sugar, and maple syrup.
5. Spoon the mixture evenly over the biscuit pieces.
6. Bake 25 to 30 minutes or until golden brown and cooked through. Allow bread to cool in pan 10 minutes. Carefully invert onto serving plate and serve warm.
Title: Sweet & Creamy Fruit Dip
Ingredients:
- 1 cream cheese
- 1/2 marshmallow cream
- 1/2
Instructions:
1. Beat cream until fluffy in small bowl.
2. Fold in whipped topping and marshmallow cream until well mixed.
3. Serve with fresh fruit or cookies.
Title: Easy Lemon Pie
Ingredients:
- 1 granulated sugar
- 1 1/4 cornstarch
- 5 milk
- 1 cold water
- 1/2 salt
- 1/8 fresh lemon juice
- 6 lemon zest
- 2/3 butter
- 2
Instructions:
1. Bake your pie crust.Combine granulated sugar, milk, water, cornstarch and a pinch of salt in a large, non-reactive saucepan. Whisk to combine, then bring to a simmer, whisking occasionally.
2. As the mixture reaches a simmer, and begins to thicken and turn clear (4-5 min) whisk in egg yolks, 1 at a time. Slowly add lemon juice, then zest, then butter, 1 piece at a time.
3. Whisk constantly, and return to a simmer. Remove from heat and pour immediately into prepared pie crust. After it has cooled and set, top it with whipped cream. Enjoy!
Title: Lemon Ginger Macaroon Cake
Ingredients:
- 12 butter
- 2 eggs
- 1 1/2 sugar
- 1 lemon, zest of
- 1/4 lemon juice
- 1/2 powdered ginger
- 1 1/2 flour
- 2 flour
Instructions:
1. Preheat oven to 350 degrees.
2. Whisk all the ingredients together except for the flour. Once well blended, mix in the flour.
3. Pour into a nonstick pan and bake for 30 to 40 minute.