lumicero/recipes-ing2inst huggingface dataset:
Title: Be Mine Buttermilk Cake With Chambord Truffle Cream
Ingredients:
- 8 bittersweet chocolate
- 1/3 unsalted butter
- 2 Chambord raspberry liquor
- 1/4 all-purpose flour
- 1 3/4 baking powder
- 2 baking soda
- 1/2 salt
- 1/2 sugar
- 3/4 unsalted butter
- 1/2 buttermilk
- 4 bittersweet chocolate
- 1 unsalted butter
- 6 light corn syrup
- 1/4 Chambord raspberry liquor
- 1/4 fresh raspberries
- 1/4 strawberry
Instructions:
1. Truffle Cream:
2. Stir chocolate, cream and butter in heavy medium saucepan over low heat until chocolate and butter melt and mixture is smooth.
3. Mix in Chambord. Let stand at room temperature until very thick and spreadable, stirring occasionally, about 2 hours.
4. Cake:
5. Position rack in center of oven and preheat to 350°F.
6. Butter 9-inch heart-shaped pan with 1 1/4-inch high sides. Dust with flour; tap out excess.
7. Sift first 4 ingredients into medium bowl. Using electric mixer at high speed, beat sugar and butter in large bowl until fluffy. Add yolks 1 at a time, beating just to combine after each addition. Using rubber spatula, mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
8. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Turn out cake onto rack and cool.
9. Cut cake horizontally in half. Place bottom layer on plate. Spread truffle cream over. Arrange top layer over and press gently to adhere. Using spatula, smooth cream on sides of cake if necessary. Chill until set, at least 1 hour.
10. Glaze:
11. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Add corn syrup and liqueur and whisk until smooth. Let glaze stand until slightly thickened, stirring occasionally, about 30 minutes.
12. Place cake on rack set over baking sheet or large piece of foil. Pour glaze over cake, coating completely. Chill cake on rack until glaze is set, about 30 minutes. Transfer cake to platter. (Can be made 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.) Garnish with raspberries.
Title: Passover Chocolate Chip Cookies
Ingredients:
- 1 1/3 brown sugar
- 1/2 granulated sugar
- 1 unsalted butter
- 3/4 margarine
- 2 eggs
- 1/2 salt
- 1 potato starch
- 1 chocolate chips
- 2
Instructions:
1. N. B. Can replace the chocolate chips with chopped pecans and the granulated sugar with an additional 1/2 cup of brown sugar if you want to make pecan sandies.
2. In a large mixing bowl, cream the brown, granulated and vanilla sugars with the butter or margarine.
3. Blend in the eggs.
4. Stir in the salt, cake meal and potato starch.
5. Fold in the chocolate chips.
6. Chill the dough for 1 hour or overnight for chewy cookies, do not chill if you prefer thin, crisp cookies.
7. Preheat the oven to 350°F.
8. Line 2 baking sheets with parchment paper.
9. Scoop out generous teaspoonfuls of dough or roll marble sized balls.
10. Place on the baking sheets, leaving room for the cookies to spread.
11. Press down a little if using chilled dough.
12. Bake for 12 to 15 minutes- watch carefully- then cool on the baking sheets for 20 to 30 minutes or place the baking sheets in the fridge to hasten cooling.
13. Remove the cookies to a platter using a metal spatula.
Title: Cranberry Bake
Ingredients:
- 2 fresh cranberries
- 3 apples
- 1/2 sugar
- 1/2 butter
- 1 oatmeal
- 1/3 flour
- 1/2 brown sugar
Instructions:
1. Mix cranberries, apples and sugar.
2. Set aside.
3. Mix butter, oatmeal, flour and brown sugar.
4. Spread cranberry mixture in the bottom of an 8x11 greased pan.
5. Spread oatmeal mixture on top.
6. Bake at 350 degrees for 45 minutes.
Title: Strawberry Refrigerator Sheet Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 flour
- 3 water
- 1/2 eggs
- 1/2 frozen strawberries
- 4 butter
- 1 strawberries
- 1/4 powdered sugar
- 3
- 2/3 - 3/4
Instructions:
1. Stir all the cake ingredients together.
2. Add 1 large box frozen strawberries, thawed.
3. Keeping back 3 T strawberries for the icing.
4. Use a sheet cake pan, and bake at 350 for 25-30 minutes.
5. For the icing: Mix together all ingredients.
6. If too thick, add a little more juice or water.
Title: Vegan Lemon Glaze
Ingredients:
- 2 powdered sugar
- 1 lemon zest
- 3 fresh lemon juice
Instructions:
1. In a bowl, beat together sugar, zest and juice.
2. Spoon or drizzle over cooled cupcakes.
Title: Autumn Crumble
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 ground cinnamon
- 1/2 nutmeg
- 1/2 apples
- 3 pears
- 3 frozen cranberries
- 1/2 all-purpose flour
- 1 rolled oats
- 1/2 brown sugar
- 1/2 butter
- 1/2
Instructions:
1. Whisk together Eagle Brand, orange juice, and spices. Add apples, pears, and cranberries; toss until fruit is well coated.
2. Spoon mixture into a lightly buttered 8-cup baking dish; set aside.
3. Combine flour, oats, and sugar. Cut in butter until mixture resembles coarse crumbs; sprinkle on top of apple mixture.
4. Bake in preheated 375F oven for 30-35 minutes or until fruit has softened.
5. Serve warm with ice cream.
Title: Lemon Squares
Ingredients:
- 1/2 unsalted butter
- 1/2 granulated sugar
- 2 all-purpose flour
- 1/8 kosher salt
- 6 extra-large eggs
- 3 granulated sugar
- 2 lemon zest
- 1 lemon juice
- 1 all-purpose flour
- confectioners' sugar
Instructions:
1. Preheat the oven to 350 degrees.
2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
3. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
4. Dump the dough onto a well-floured board and gather into a ball.
5. Flatten the dough with floured hands and press it into a 9x13x2 inch baking sheet, building up a 1/2 inch edge on all sides.
6. Chill.
7. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on an oven rack. Leave the oven on.
8. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30 to 35 minutes, until set.
9. Let cool to room temperature. Cut and dust with confectioners' sugar.
Title: Peanut Butter Picnic Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1 salt
- 1/2 margarine
- 1 1/3 sugar
- 1/4 peanut butter
- 2 eggs
- 1 vanilla
- 1 milk
- 1 margarine
- 1/4 peanut butter
- 1/4 vanilla
- 1 salt
- 1 icing sugar
- 2 1/2 milk
- 3
Instructions:
1. HEAT oven to 350°F (180°C).
2. MIX flour, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in peanut butter, eggs and vanilla. Add flour mixture alternately with the milk, beating until well blended after each addition.
3. POUR into two greased and floured 8 or 9-inch (20 or 23 cm) layer pans. Bake 35 to 40 minutes or until toothpick inserted in centre comes out clean.
4. COOL 10 minutes; remove from pans to wire racks. Cool completely.
5. SPREAD one layer with 2/3 cup (150 mL) preserves; top with remaining layer.
6. Frosting.
7. BEAT margarine; blend in peanut butter, vanilla and salt.
8. ADD icing sugar alternately with milk, beating until light and fluffy.
9. FROST with Peanut Butter Icing. Decorate with remaining preserves. Makes 10 to 12 servings.
Title: Applesauce Cake
Ingredients:
- 1 sugar
- 1/2 brown sugar
- 1 shortening
- 1 vanilla extract
- 1 1/2 raisins
- 2 unsweetened applesauce
- 1 cinnamon
- 1 ground nutmeg
- 1 1/2 ground cloves
- 2 baking soda
- 1/2 unbleached all-purpose flour
Instructions:
1. Preheat oven to 350 degrees.
2. Cream Earth Balance, shortening or other oil with sugar. In small bowl, mix together vanilla extract, applesauce, spices and baking soda. Combine applesauce mixture with creamed margarine and sugar, and gradually add flour until all is combined. Fold in dried fruit, nuts or whatever you may be adding. Sprinkle with sliced almonds, if using, and spread batter into a well greased 9 x 13 pan. Bake 20-25 minutes, until top is golden, and knife inserted in middle comes out clean. The top will be spongy to the touch… which makes it pretty fun to poke.
3. If using smaller pan, recommended 8″-9″ pan, bake about 40-50 minutes, or until top is golden brown, and knife inserted in center comes out clean. Muffin cups should take a little less time than the 9 x 13 inch pan… watch until they have risen and are golden brown.
4. Let cool and serve.
Title: Chocolate Chip Cookies
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 2 eggs
- 1 pure vanilla extract
- 1 all-purpose flour
- 2 1/4 baking soda
- 3/4 fine salt
- 1
Instructions:
1. Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F.
2. Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.).
3. Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
4. Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
5. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 20 to 30 minutes, depending on how chewy or crunchy you like your cookies.
6. Transfer hot cookies with a spatula to a rack to cool. Serve.
Title: Maid of Honor Cookies
Ingredients:
- 8 butter
- 1/2 margarine
- 1 sugar
- 1 flour
- 3/4 egg
- 1 walnuts
- 12
Instructions:
1. Spray muffin tin with nonstick spray.
2. Preheat oven to 350 degrees.
3. In a medium bowl, combine 1/4 cup sugar, flour and 6 Tablespoons butter.
4. Press into 12 muffin cups.
5. Bake in oven for 10 minutes. Remove from oven and allow to cool. Do not turn oven off.
6. When cookies are cool enough, press a hole in the center of each cookie and fill with 1 tsp of jam.
7. Prepare streusel topping. In a medium bowl, combine 2 tablespoons butter, 1/4 cup sugar, egg, walnuts and extract.
8. Divide streusel evenly among muffin tins.
9. Return pan to oven and bake for an additional 20 minutes.
10. Edge each tin with knife.
11. When cookies are cool, remove from tin.
Title: Easy Penuche Icing
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 milk
- 1 3/4 - 2 confectioners' sugar
Instructions:
1. Melt butter in sauce pan.
2. Stir in brown sugar.
3. Boil and stir over low heat for 2 minutes.
4. Stir in milk.
5. Bring to a boil, stirring constantly.
6. Cool to lukewarm.
7. Gradually stir in confectioner's sugar.
8. Place pan in ice water and stir until thick enough to spread.
Title: Cheese Filled Jerusalem Kodafa With Syrup
Ingredients:
- 1 1/2 couscous
- 2 1/4 water
- 1 butter
- 1 egg
- 1 salt
- 1 3/4 ricotta cheese
- 7 cheese
- 1 1/2 clear honey
- 2 -3 saffron threads
- 1/2 water
- 1 orange flower water
- 6 pistachios
Instructions:
1. Put the couscous in a large bowl and pour over the boiling water.
2. Stir together with a fork, then leave to soak for about 30 minutes, till the water has been completely absorbed.
3. When the couscous is cool enough to handle, break up all the lumps with your fingers.
4. Stir the butter into the couscous, then stir in the beaten egg and salt.
5. Preheat the oven to 400°. Spread half the couscous into a 10-12 inch springform pan.
6. In a bowl, combine the cheeses and 2 T of the honey.
7. Spread the cheese mixture on top of the couscous, then top with remaining couscous.
8. Press down gently and then bake in the oven 10-15 minutes.
9. Put the remaining honey, saffron threads or cinnamon and the water in a pan.
10. Bring to a boil, then boil for 5-7 minutes, till the liquid forms a syrup.
11. Remove from the heat and stir in the orange flower water or lemon juice.
12. After the kodafa is baked, place under the broiler and cook till lightly browned on top and a golden crust is formed.
13. Sprinkle pistachio nuts on top of the kodafa.
14. Serve warm, cut into wedges, with the syrup poured over it.
Title: Banana Rice Pudding
Ingredients:
- 2 1/2 bananas
- 2 lemon juice
- 1 sugar
- 1/8 salt
- 1 eggs
- 3 milk
- 1 1/2 cooked rice
- 2
Instructions:
1. Mash bananas, then add lemon juice.
2. Stir in 2/3 cups sugar, salt, orange rind, egg yolks, milk and rice.
3. Pour into baking dish and set in pan of water.
4. Bake at 350 degF for about 35 minutes.
5. Beat egg whites until stiff and add remaining sugar.
6. Spread over pudding and bake about 15 minutes longer.
Title: Yule Logs
Ingredients:
- 1 butter
- 1 egg
- 1 powdered sugar
- 2 vanilla
- 2 all-purpose flour
- 1 1/2 oatmeal
- 1 walnuts
- pecans
- powdered sugar
Instructions:
1. Preheat oven to 325°F.
2. Cream butter and egg.
3. Add powdered sugar and vanilla.
4. beat in flour and nuts.
5. Add oatmeal and mix well.
6. Roll into 36 small logs and place on parchment lined cookie sheet.
7. Bake for 20 minutes.
8. While still warm, roll in powdered sugar roll again when cool.
Title: Gluten-Free Honey Cake (Traditional for Rosh Hashanah)
Ingredients:
- 3/4 turbinado sugar
- 1 white sugar
- 1/4 honey
- 1/4 applesauce
- 4 eggs
- 2 orange zest
- 1 baking powder
- 3 baking soda
- 1 1/2 salt
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cover the bottom of a 9" circular baking pan with parchment paper, then spray the inside of the pan lightly with baking spray.
3. Stir together the flour mix, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside.
4. Separate the eggs. In one bowl, beat the egg whites until they form stiff peaks. In another bowl, combine egg yolks, sugar, honey, oil, applesauce and orange zest.
5. Using a whisk or hand beater, add the flour mixture and orange juice to the wet mixture slowly. When mixed thoroughly, fold the egg whites carefully into the batter, stirring just until ingredients are fully combined.
6. Pour batter into pan, and bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the cake's center comes out with just a few crumbs on it. Remove from oven and allow to cool before carefully removing from pan and placing onto a cooling rack.
Title: Slow Cooker Pumpkin Custard
Ingredients:
- 2 eggs
- 2 pumpkin puree
- 1 evaporated milk
- 1 brown sugar
- 3/4 ground cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/8 ground allspice
- 1/8 vanilla extract
- 1
- 1 1/2
Instructions:
1. Coat slow cooker with cooking spray. Beat eggs and egg whites with whisk in large bowl.
2. Stir in pumpkin, milk, brown sugar, spices and vanilla extract. Mix until blended, and fold in whipped topping. Pour into cooker.
3. Cover. Cook on low three to four hours, or until sides are set and center of custard is just a bit loose.
4. Divide into serving dishes and chill until cool. Top with dollop of whipped topping and ground cinnamon, if desired. One can also top with crushed pecans, sprinkles, sugar, whatever.
Title: Mini Angel Food Cupcakes With Jasmine Whipped Cream
Ingredients:
- 6 cream of tartar
- 1 salt
- 1/4 white sugar
- 3/4 vanilla extract
- 1 all-purpose flour
- 1/3 fresh raspberry
- 1 heavy cream
- 1 tea bag
Instructions:
1. Preheat oven to 350 deg. F.
2. Line 18 mini muffin cups with fluted paper baking cups.
3. In a large bowl, use an electric mixer on high speed to beat the egg whites until foamy.
4. Add the cream of tarter, salt, half the sugar, and the vanilla and beat until stiff, glossy peaks form.
5. In a small bowl, combine the flour and remaining sugar.
6. Stir with a whish to blend.
7. Gently fold the flour mixture into the egg whites until blended.
8. Spoon the batter into the prepared muffin cups, filling them two-thirds full.
9. Bake for 10 to 13 minutes, or until springy to the touch and lightly browned.
10. Transfer the pan to a wire rack and let cool completely; the cupcakes will shrink as they cool.
11. In a bowl, combine the cream and tea, cover, and tea, cover, and refrigerate overnight or up to 2 days.
12. Strain through a fine-meshed sieve into a deep bowl.
13. Add the sugar and beat until soft peaks form. (Makes 2 cups).
14. Remove the fluted paper baking cup from each cupcake.
15. Using a narrow, flexible spatula, frost with the jasmine whipped cream.
16. If you like, garnish each cupcake with a jasmine flower, raspberry, or a strawberry slice.
17. Serve at once.
Title: Stella Doro Italian Rum Cake
Ingredients:
- 2 rum
- 8 vanilla pudding mix
- 5 1/2 milk
- 3 chocolate pudding mix
- 5 1/2 Cool Whip
Instructions:
1. Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish.
2. Brush cookies or spray cookies with rum.
3. Pour prepared vanilla pudding over cookies.
4. Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum.
5. Cover cookies with prepared chocolate pudding.
6. Cover chocolate pudding with Cool Whip.
7. Refrigeate for at least 4 hours.
Title: Chocolate Pudding Cake
Ingredients:
- 3/4 all-purpose flour
- 2/3 sugar
- 1/2 cocoa powder
- 1 1/2 baking powder
- 1/2 salt
- 1/2 2% low-fat milk
- 3 brown sugar
- 1/3 chocolate chips
- 1/4 vanilla extract
- 1 hot water
- 1 1/4
Instructions:
1. Preheat oven to 350°F.
2. Combine flour, sugar, 1/4 cup cocoa, baking powder and salt in an 8 inch square baking pan and stir with a fork to combine. Mix in milk and oil until batter is uniform.
3. Sprinkle brown sugar, 1/4 cup cocoa and chocolate chips evenly over batter. Add vanilla to the hot water and pour over everything. Do not mix.
4. Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. The pudding will be bubbling around the edges. Allow to cool for a few minutes before serving.
5. Leftovers, if you have them, may be stored for one day at room temperature. Reheat before serving.
Title: Tita Aida's Mocha Cake
Ingredients:
- 7 eggs
- 1 cream of tartar
- 1/2 salt
- 1 sugar
- 3 instant coffee
- 1/3 water
- 1 all-purpose flour
- 2 vanilla
- 2 powdered sugar
- 2 instant coffee
- 1/3
- 2
Instructions:
1. Making the cake:
2. Preheat oven to 325.
3. Separate egg yolk from white. Put egg white in a large bowl, egg yolk in a small bowl.
4. In the large bowl, beat egg white, cream of tartar, and salt until soft peaks form. Gradually add 1/2 cup sugar - beat till stiff peaks form. Set aside.
5. In the small bowl, beat egg yolks until thick and lemon colored; gradually add remaining 1/2 cup sugar, then beat again.
6. Dissolve 3 teaspoons instant coffee in 1/2 cup water. Blend coffee mixture, flour, 2 oz. grated chocolate & 2 teaspoons vanilla into egg yolk mixture. Beat 1 minute at low speed until blended.
7. Fold egg yolk mixture into egg white mixture.
8. Pour into ungreased 10 inch tube pan. Bake 325 deg. for 60 minutes. Cool.
9. Making the frosting:
10. In a large bowl, beat whipping cream until slightly thickened.
11. Set aside 3 teaspoons grated chocolate.
12. Add remaining chocolate, coffee, and powdered sugar to whipping cream. Beat until firm peaks form but DO NOT OVERBEAT.
13. Once cake has cooled, use a spatula to apply frosting. Sprinkle remaining 3 teaspoons grated chocolate on top for garnish.
Title: Coconut-In-The-Mud Cake (Gluten- and Potentially Dairy-Free)
Ingredients:
- 1 pecans
- 1 butter
- 4 coconut oil
- 2 sugar
- 1 1/2 eggs
- 1/2 vanilla extract
- 4 salt
- 1 miniature marshmallows
- 3/4 butter
- 1 powdered sugar
- 1/2 vanilla extract
- 1/3
- 2
- 1
Instructions:
1. Place pecans in a single layer on a baking sheet. Bake at 350 for 8-10 minutes until toasted.
2. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
3. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10x1 inch jelly roll pan.
4. Bake at 350 for 20 minutes. Remove from oven and sprinkle evenly with miniature marshmallows; bake 8-10 more minutes or until marshmallows are golden brown.
5. Drizzle warm cake with warm Chocolate Frosting (recipe follows), and sprinkle evenly with toasted pecans.
6. Chocolate Frosting: 1/2 Cup butter (try substituting coconut oil for a dairy free version), 1/3 Cup unsweetened cocoa, 1/3 Cup almond milk, 2 Cups (16 oz. box) powdered sugar, 1 t. vanilla extract.
7. Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.
Title: Low Fat Pumpkin Roll #2
Ingredients:
- 3 eggs
- 2 sugar
- 1 1/2 pumpkin
- 1 1/3 lemon juice
- 1 1/2 flour
- 1 1/2 baking powder
- 1 1/2 cinnamon
- 3 ginger
- 1 1/2 nutmeg
- 3/4 salt
- 3/4 fat-free cool whip
- 1 fat free cream cheese
- 8
Instructions:
1. Beat eggs on high speed of mixer approximately 5 minutes.
2. Graduallly beat in sugar.
3. Fold in pumpkin and lemon juice.
4. Sift together dry ingredients; fold into pumpkin mixture.
5. Spread into greased and floured jelly roll pan.
6. Bake at 375 for 15 minutes.
7. Tun out on towel.
8. Roll towel and cake together; cool.
9. Unroll.
10. Soften and Whip Cream Cheese, beat in Cool Whip.
11. Spread mixture over cake; roll and chill.
12. Cut into 12 servings.
Title: Microwave Chocolate Pudding
Ingredients:
- 2/3 sugar
- 1/4 cornstarch
- 3 salt
- 1/4 milk
- 2 1/4 butter
- 2 vanilla
- 1
Instructions:
1. combine first 4 ingredients in a microwave safe mixing bowl -- gradually stir in milk.
2. microwave on high for 6 minutes.stirring every 2 minutes.
3. stir in butter and vanilla till smooth.
4. divide pudding into 4 individual serving dishes; press plastic wrap directly onto pudding surface in each dish.
5. chill 3-4 hours -- .
Title: Safe to Eat Raw Chocolate Chip Oreo Cookie "dough"
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/4 granulated sugar
- 1/4 milk
- 3/4 vanilla extract
- 1 1/8 flour
- 1/4 salt
- 1/2 chocolate chips
- 1/2
Instructions:
1. Cream butter and sugars together.
2. Blend in milk and vanilla.
3. Add flour and salt and mix to combine.
4. Stir in chocolate chips and broken cookie pieces.
Title: Chocolate Hazelnut Dessert Pizza
Ingredients:
- 6 pecan pieces
- 1 cream cheese
- 8 powdered sugar
- 1/2 toasted hazelnuts
- 1/4 dried cherries
- 1
- 1/2
Instructions:
1. Mix pecan bits into cookie dough, roll out into a circle about 8 inches wide.
2. Bake on 350 for about 20 minutes.
3. With an electric mixer, mix cream cheese, powdered sugar, rice milk and Chocolate spread.
4. Spread over cooled "crust".
5. Add other ingriedents on top except fudge.
6. warm fudge im mircowave about 30 seconds and drizzle over top of "pizza".
Title: Gingersnap Dip
Ingredients:
- 8 cream cheese
- 1 powdered sugar
- 2 pumpkin pie spice
- 1 Cool Whip
Instructions:
1. Cream together cream cheese and sugar.
2. Add spice.
3. Stir in Cool Whip.
4. Dip cookies and enjoy!
Title: Dairy Free Berry Trifle
Ingredients:
- 4 salt
- 1 caster sugar
- 1/2 caster sugar
- 1/3 water
- 1 sugar
- 1 cornstarch
- 4 vanilla essence
- 1/2 ladyfingers
- 3 mixed berries
- 1 1/2
- 12
- 1/4
- 2
- 250
Instructions:
1. Meringues:
2. Preheat oven to 150ºC.
3. Line a baking tray with baking paper.
4. Beat egg whites until stiff.
5. Gradually add 1/2 cup sugar.
6. Beat until thick and glossy.
7. Fold in 1/3 cup sugar.
8. Spread evenly in baking tray.
9. Bake for 1-1½ hours or until dry, then cool.
10. Custard:
11. Warm rice milk and water, but do not boil.
12. Beat the egg yolks in a large bowl and slowly add the sugar.
13. Mix in cornstarch.
14. Gradually add warm milk mixture.
15. Return to pan and stir over low heat until custard thickens. Do not allow to boil.
16. Remove from heat, cool and add vanilla essence.
17. Cool for 30 minutes.
18. Trifle:
19. Spread jam over ladyfingers.
20. Arrange in a layer in trifle bowl.
21. Spoon one third of the fruit on top.
22. Crumble meringue over fruit.
23. Spoon half of the custard over this.
24. Repeat with a layer of ladyfingers, meringue, fruit and custard.
25. Top with ladyfingers.
26. Whip dairy free cream until stiff and spread over this.
27. Garnish with fruit.