lumicero/recipes-ing2inst huggingface dataset:
Title: After-School Snack Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 1 egg
- 1 1/2 applesauce
- 1 1/2 flour
- 1/2 baking soda
- 2 vanilla
- 1 confectioners' sugar
- 1 butter
- 2 vanilla
- 2 milk
- 1
Instructions:
1. Preheat oven to 375º.
2. Cream sugar and butter for cake then add remaining ingredients.
3. Bake in a 9<U+0094> square pan for 30-40 minutes.
4. Cool.
5. Mix together frosting ingredients and frost cake when completely cool.
Title: Apricot Cake With Apricot Buttercream
Ingredients:
- 3 cake flour
- 2 1/4 salt
- 1/4 baking powder
- 2 1/2 unsalted butter
- 1/2 sugar
- 1 1/2 eggs
- 2 vanilla
- 1 unsalted butter
- 2 sugar
- 1 water
- 1/4 cream of tartar
- 5
- 3/4
Instructions:
1. Apricot Cake.
2. Preheat oven to 350°F.
3. Trace the bottoms of two 9" X 1 1/2" cake pans onto parchment paper. Cut out the outlines. Butter and flour both pans, knocking out excess flour. Place traced parchment paper on pan bottoms.
4. Pour apricot nectar into a microwave-safe liquid measuring glass. Microwave on high-power until nectar is reduced by half (should measure 1 1/2 cups). This will take 10-15 minutes. Be sure to watch as nectar reduces to ensure that it does not reduce too much. Refrigerate reduced nectar until no longer warm to the touch.
5. Meanwhile, sift together flour, salt, and baking powder.
6. In a separate bowl, combine butter, sugar, eggs, and vanilla.
7. Beat for a total of 3 minutes, scraping the sides of the bowl.
8. Then add flour mixture to creamed mixture.
9. Finally, add 3/4 cup cooled apricot nectar to mixture.
10. Beat for two minutes.
11. Pour batter into prepared pans.
12. Bake in pre-heated oven for 30-35 minutes, or until cake tests done.
13. Cool in pans on cooling racks for 10 minutes. Then, run a knife along the edge of the pans and invert onto cooling racks to cool completely.
14. Apricot Buttercream.
15. In a mixing bowl, beat the butter until smooth and creamy.
16. In another mixing bowl, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks. Gradually beat in 1/4 cup sugar until stiff peaks.
17. In a small heavy saucepan, heat 3/4 cup sugar and 1/4 cup water, stirring constantly, until sugar dissolves and mixture is bubbling. Stop stirring and cook mixture until it reaches 248-250 F, the firm ball stage. It will be thick and gooey.
18. Immediately pour the syrup into the prepared egg whites, beat constantly with an electric mixer or hand mixer. Continue beating until mixture is completely cool, 3-5 minutes.
19. Beat in the butter 1 Tbs at a time. If the mixture looks curdled, it is likely too cool. Let it sit at room temperature and continue to beat in butter until completely smooth. It will be curdled at first but it will set up when beaten if you allow it to come to room temperature!
20. Beat in the remaining 3/4 cup reduced apricot nectar. Allow mixture to come to room temperature and it will set up smoothly when beaten.
Title: Sinless Whole Wheat Chocolate Chip Cookies
Ingredients:
- 1 whole wheat flour
- 1/4 butter
- 2 eggs
- 1/4 honey
- 2 vanilla
- 1/4 low fat cottage cheese
- 1/2 cinnamon
- 1 hazelnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients in a large bowl (dough should resemble thick brownie batter).
3. Spoon dough onto a greased cookie sheet using a tablespoon, leaving about 1/2 inch between cookies.
4. Bake for about 10-15 minutes, or until the edges begin to turn brown.
5. Cool and serve.
Title: Caramel Cake
Ingredients:
- 2 sugar
- 2 flour
- 1/2 oleo
- 1/2 water
- 4 eggs
- 1 buttermilk
- 2 baking soda
- 1/2 vanilla
- 1 oleo
- 1 buttermilk
- 1/4 powdered sugar
- 2 vanilla
- 3
- 0.5
- 1/2
Instructions:
1. Sift flour and sugar in mixer bowl.
2. Boil oleo, corn oil, quick and water. Pour over flour and sugar, mix at low speed.
3. Put soda into buttermilk, add to mixture along with eggs and vanilla.
4. Bake in 9x 13 pan for 35-40 minutes. Ice while warm.
5. Icing:
6. Boil together oleo, quick and buttermilk.
7. Pour over sifted powdered sugar, add vanilla and mix.
8. Pour over cake while warm.
Title: City S'mores (No Cook)
Ingredients:
- 4 honey graham crackers
- 4 marshmallow creme
- 4
Instructions:
1. Break graham cracker in half.
2. Spread Nutella on half.
3. Spread marshmallow creme on the other half.
4. Put together like a sandwich and enjoy!
5. Makes 4 sandwiches.
Title: Boston Cream Pie
Ingredients:
- 2 milk
- 1 all-purpose flour
- 1/4 sugar
- 1/4 egg
- 1 vanilla
- 1/2 icing sugar
- 1 butter
- 2 water
- 1 milk
- 4
Instructions:
1. Have cake layers ready.
2. For filling: Heat milk (or light cream can be used for a richer taste) in heavy saucepan over medium heat to boiling.
3. Measure flour and sugar into small bowl.
4. Stir thoroughly.
5. Stir in egg and vanilla.
6. Pour into milk, stirring while it boils and thickens.
7. Cool well.
8. Glaze: Beat all ingredients together adding a bir more liquid if necessary to make a barely pourable glaze.
9. To assemble, spread custard between cake layers.
10. Spread glaze over top only.
11. If you like, allow a bit to dribble over sides.
12. Serve with whipped cream if desired.
13. Chill at least 1 hour before serving.
Title: Wicklewood’s Mock Banana Ice Cream
Ingredients:
- 5 bananas
- 100 milk
- 50 honey
Instructions:
1. Peel the bananas and place them in the freezer for several hours or until completely frozen.
2. Place the bananas and milk in a food processor, blend on full power for 3 mins, stopping occasionally to scrape the sides.
3. Add the honey and continue blending until completely smooth.
4. Serve with fresh fruit or nut sprinkles.
Title: Summer Pie Anytime (Make-Ahead Fruit Pie Filling)
Ingredients:
- 3 apricots
- 1/2 sugar
- 1/4 Splenda sugar substitute
- 1 flour
- 1/2 lemon juice
- 1/4 ground cinnamon
- mace
- salt
Instructions:
1. Cut each of the apricots lengthwise into quarters (sixths if they're very large), discarding pits, (if using peaches, peel them and cut into thin wedges). You should have about 8 cups fruit total.
2. In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour (see note), lemon juice, cinnamon, and salt; Taste fruit and add more sugar if desired (up to 3/4 cup total).
3. Line a 9-inch pie pan with 20-inch-long sheet of foil (there should be about 5 inches of overhang on each side of the pan); Line the foil with a 20-inch-long piece of plastic wrap.
4. Pour fruit into plastic wrap; pull edges together and fold over to seal; then repeat to seal foil over plastic.
5. Freeze up to 3 months, removing from pie pan, after filling is hard, about 8 hours.
6. From freezer to oven:
7. To bake pie, unwrap frozen filling and place in a 9-inch pie pan lined with an unbaked crust; cover with top crust, crimp edges to seal, cut small slits in top to vent.
8. Place on foil lined baking sheet, for easy clean-up, Bake pie in a 375°F oven or convection until top crust is browned and filling is bubbling in the center,1 1/4 to 1 1/2 hours (if crust gets brown before filling is bubbling, cover loosely with foil).
Title: Rice Crispy Squares
Ingredients:
- 5 water
- 49
- 6
- 3
- 1
Instructions:
1. Melt caramels over low heat with 3 tablespoons water - blend in bowl with 5 cups Rice Crispies and 1 cup nuts.
2. With greased fingers, press mixture into 13 x 9 inch greased pan.
3. Sprinkle chocolate and butterscotch morsels on top.
4. Heat in 200 degree oven for 5 minutes or until morsels are softened.
5. Spread morsels to make an icing over the top.
6. Cut in squares.
Title: Crispy-Crusted Apple Cake
Ingredients:
- 1 1/2 sugar
- 3 eggs
- 1 3/4 flour
- 2 baking powder
- 5 granny smith apples
- 1/2 unsalted butter
- 2/3 dark brown sugar
- 1 cinnamon
Instructions:
1. Cream sugar and eggs until thick and pale; sift flour and baking powder together; add flour mixture to creamed mixture in batches, beating until smooth between additions.
2. Pour into greased 9x13 baking dish; place apple slices on top of batter in one layer, overlapping them a bit; drizzle butter over apples.
3. Stir dark brown sugar and cinnamon together and distribute it evenly over the top of the apples.
4. Bake at 350°, 45 minutes or until cake tester comes out clean.
Title: Peanut Butter Macaroons
Ingredients:
- 1/4 creamy peanut butter
- 2 vanilla
- 1/2 salt
- 1 sugar
- 2/3 flaked coconut
- 1 1/3
Instructions:
1. Preheat oven to 325°.
2. In saucepan, melt peanut butter over very low heat and cool slightly.
3. Beat egg whites, vanilla, and salt till soft peaks form.
4. Gradually add sugar, beating to stiff peaks.
5. Fold in coconut and melted peanut butter.
6. Drop by rounded teaspoonfuls onto greased cookie sheet.
7. Bake in 325° oven for 20 minutes.
8. Let stand 1 minute, then remove to wire rack to cool.
Title: Old-Fashioned Tapioca With Lemon Sauce
Ingredients:
- 2 1/2 reduced-fat milk
- 1/3 sugar
- 1/4 quick-cooking tapioca
- 2 lemon peel
- 1 vanilla extract
- 1/3 sugar
- 1 cornstarch
- 3/4 water
- 1/4 fresh lemon juice
- 4 lemon slices
- 1 lemon peel
Instructions:
1. Whisk milk, sugar, tapioca, and lemon peel in heavy medium saucepan to blend. Let stand 5 minutes. Stir over medium heat until mixture thickens and boils, about 5 minutes. Remove from heat. Stir in vanilla. Cover and chill until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.
2. To make sauce, whisk sugar and cornstarch in small saucepan to blend. Add 3/4 cup water. Whisk over medium-high heat until mixture thickens and boils, about 2 minutes. Stir in lemon juice, lemon slices and grated peel. Cool. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before serving.).
3. To serve, spoon pudding into small bowls. Spoon Lemon Sauce over and serve.
Title: Grapes With Butterscotch Sauce
Ingredients:
- 3/4 heavy cream
- 1/8 salt
- 1/2 brown sugar
- 2 sour cream
- 1/2 vanilla
- 3 seedless grapes
- 2
Instructions:
1. Bring cream, salt and sugar to a boil and boil 10 minutes, stirring frequently.
2. Remove from heat and stir in sour cream and vanilla.
3. Place grapes into four serving dishes.
4. Pour over sauce and sprinkle with almonds.
Title: Cookie Time Chocolate Chip Cookies
Ingredients:
- 1 butter
- 3/4 white sugar
- 3/4 brown sugar
- 2 eggs
- 2 vanilla
- 2 1/4 plain white flour
- 1 baking soda
- 1 salt
- 2 chocolate chips
Instructions:
1. Preheat the oven to 180°C Grease an oven tray.
2. Cream the butter , white and brown sugar until light and fluffy. Add the eggs into the mix one at a time, and then stir in vanilla. Combine the flour, baking soda and salt, then stir into creamed mixture.
3. Fold in the chocolate chips. Place rounded spoonfuls onto the prepared baking tray.
4. Bake until light brown, approximately 8 to 10 minutes. Let sit for 5 minutes and then transfer to rack to cool.
Title: Easiest Peanut Butter Cookies
Ingredients:
- 2 peanut butter
- 1 sugar
- 2 eggs
Instructions:
1. Mix all ingredients together.
2. Roll into small balls and place on ungreased cookie sheet. Flatten with fork.
3. Bake at 325F for 15 minutes.
4. *Note: These seem as if they are not done when you take them out of the oven. Cookies will harden slightly as they cool.
Title: My Mom's Pound Cake
Ingredients:
- 1 1/2 margarine
- 3 butter
- 5 sugar
- 3 eggs
- 1 flour
- 1 milk
- 1 vanilla extract
- 1 mace
- 1/4 baking powder
- 1/2
Instructions:
1. Cream butter and sugar in mixer until well blended.
2. Add eggs, one at a time and beat well.
3. Add flour, alternating with the milk.
4. Start with the flour and end with the flour.
5. Lastly, add flavorings and baking powder by hand.
6. (I found that the mace, although expensive adds to the taste).
7. Bake in tube pan, greased and floured in 325 degree oven for 1 hour and 15 minutes.
8. When cool, wrap in Reynolds Wrap.
Title: Queen Mab's Midsummer Night's Dream Rose Petal Cake
Ingredients:
- 1/2 butter
- 2 margarine
- 2 1/2 butter
- 1/4 margarine
- 1 self raising flour
- 1 1/2 salt
- 3/4 baking powder
- 3 caster sugar
- 1 milk
- 1/2 rum
- 1/2 brandy
- 1 rose water
- 2 rum
- 1 brandy
- 1 vanilla extract
- 1/4 sugar
- 1/3
- 1/4
Instructions:
1. CAKE.
2. Preheat oven to 180C/350°F.
3. Mix wet ingredients in one bowl. Mix dry ingredients in a separate bowl.
4. Fold wet and dry ingredients together. When mixture is combined fold in chopped rose petals. Mixture will be slightly lumpy.
5. Bake in 2 greased, floured 9" cake tins for 30 to 35 minutes, until a toothpick inserted in the centre comes out clean.
6. Cool on wire racks.
7. FROSTING.
8. Whip whipping cream until soft peaks form. Slowly add sugar and Vanilla. When combined fold in almonds and finely chopped rose petals.
9. ASSEMBLING THE CAKE.
10. Sandwich the two cakes together with the frosting and then swirl the rest of the frosting it all over the top and the sides of the cake.
11. Sprinkle with the crystallised rose petals and a few extra toasted almond slivers.
Title: Cracked Chocolate Chipper Cookies
Ingredients:
- 1 1/2 brown sugar
- 2/3 shortening
- 1 water
- 2 vanilla
- 2 eggs
- 1 1/2 flour
- 1/3 salt
- 1/2 baking soda
- 1/4 icing sugar
- 2
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Grease a cookie sheet.
3. In a bowl, cream together the shortening, water and brown sugar; add eggs and vanilla, beat until well combined.
4. In another bowl, sift together flour, baking cocoa, salt and baking soda.
5. Add the dry mixture to the creamed.
6. Beat at low speed or with a wooden spoon, until thoroughly combined.
7. Add in chocolate chips.
8. Refrigerate for 1 hour (to let the dough harden).
9. Remove from fridge; shape into 1-1/2-inch balls.
10. Roll balls into icing sugar until very well coated (roll twice, if needed).
11. Space ball 1-1/2- 2 inches apart on the cookie sheet, to allow for spreading.
12. Bake for 7-9 minutes (longer for a more crispier cookie, shorter time for a softer cookie).
13. Keep an eye on these, as they bake very quickly.
14. Cool; remove to wire rack.
Title: Powdered Sugar Rose Icing
Ingredients:
- 3 powdered sugar
- 4 rose water
- milk
Instructions:
1. With electric beater, mix sugar and rosewater
2. If needed, add milk to make icing spread able.
Title: Bua Loi Nam Tao
Ingredients:
- 1 1/2 coconut milk
- 1/2 brown sugar
- 1/4 salt
- 6 water
- 3/4 sugar
- 1/4 salt
- 1/4 tapioca flour
- 1/2 cinnamon
- 1/4
Instructions:
1. In a saucepan, dissolve 1/4 cup coconut milk with sugar, and salt over medium heat and let it come to a boil. Add the rest of the coconut milk and stir and put aside.
2. In a medium saucepan, heat 6 cups of water over medium heat.
3. In a steamer over high heat, steam Kabocha pumpkin until soft, about 10 minutes. Put all pumpkin in the food mill and strain the solid out. let cool to room temperature Mix in the sugar and salt until disolved.Mix in the Rice Flourand tapioca flour and knead until finger comes clean. Use about 1 teaspoon dough to form a ball and let it rest on a baking sheet. Repeat until all the dough is gone. Drop 10 balls in boiling water, when they float to the top, let it cook for 2 more minutes the drop into the coconut milk mixture.
4. Server Warm and sprinkle with Cinnamon.
Title: Lazy Day Peach Cobbler
Ingredients:
- 1 ground nutmeg
- 1/4 ground cinnamon
- 1/2 butter
- 1/2 margarine
- 4 sugar
- 3/4 fresh lemon juice
- 2
Instructions:
1. Preheat oven to 375°.
2. In a mixing bowl, mix together the oatmeal muffin mix, nutmeg, and cinnamon.
3. Cut in the butter using a pastry blender until mixture resembles coarse crumbs; set aside.
4. In a large bowl, combine the peaches, sugar, and lemon juice.
5. Mix well and spoon mixture into an ungreased 8-inch suare baking pan.
6. Spoon crumbly mixture over peach mixture.
7. Bake for 40-50 minutes or until topping is golden brown.
Title: Cardamom Spiced Light Creme Brulee
Ingredients:
- 1 evaporated milk
- 1 cinnamon stick
- 1 vanilla bean
- 1/4 ground cardamom
- 1/8 ground nutmeg
- 3 honey
- 2 brown sugar
- 2 granulated sugar
- 2
Instructions:
1. Preheat the oven to 300 degrees.
2. Put the cardamom and nutmeg in a clean cotton or linen cloth and tie it off with string to make a "tea bag." Pour the evaporated milk into a small saucepan. Cut off about 2-3 inches of the vanilla bean, and split the skin, scraping the seeds into the milk. Over medium heat, simmer the milk, bag of spices, crushed cinnamon stick, and the split vanilla bean until the top begins to shimmer and a slight skin forms. Try not to let it boil. Turn off the burner and allow to cool for about 10 minutes.
3. In a medium sized mixing bowl whisk together the egg yolks and honey until well combined. Remove the spice bag from the milk mixture.
4. Drizzle the milk mixture into the egg yolks, stirring constantly until thoroughly mixed. Try not to whip in any air bubbles.
5. Strain the mixture through a fine sieve, pouring carefully to avoid splashing. Discard the extra cinnamon and vanilla bean along with any lumps caught in the sieve.
6. Arrange 4 4-6 oz ramekins in a large baking pan. Pour the custard mixture evenly into the ramekins. Pour hot water into the baking pan until the water line reaches halfway up the ramekins. Cover loosely with foil and put the baking pan into the oven.
7. Baking times will vary depending on the size and shape of the ramekins. I used 6 oz ramekins and they were done after about 50 minutes. In 4 oz. ramekins they were finished at about 35 minutes. Keep an eye on them, and when they're done, the centers should still jiggle a little bit when moved.
8. When the custard is done, remove the baking pan from the oven and allow the ramekins to cool in the water bath.
9. Once cool, cover each ramekin with plastic wrap and refrigerate for at least 2 hours.
10. To serve: Mix together the brown sugar and granulated sugar in a small bowl.
11. Remove the custards from the refrigerator and uncover. Sprinkle 1 tsp of brulee sugar evenly over the surface of each custard.
12. If you have a culinary torch, use it to caramelize the sugar on the top of the custards and serve immediately. If not, stick the ramekins in a preheated broiler or salamander for 10-30 seconds or so. Watch closely and don't over cook or the custards will burn.
13. Bon appetit! :D.
Title: Chocolate Cups With Whipped Cream
Ingredients:
- 2/3 egg
- 1 sugar
- 2 salt
- 1 hazelnut-flavored liqueur
- 1 dark rum
- 2 sugar
- 1 mint sprig
- 2
Instructions:
1. When planning your menu, make this dessert first to allow these chocolate cups to set and chill.
2. Heat milk in a small pan over moderate heat until it comes to a boil.
3. In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips and liqueur.
4. Run processor or turn on blender to low setting.
5. Pour in boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate.
6. Process or blend 1 minute, until smooth.
7. Spoon chocolate into 4 demitasse cups and chill.
8. After dinner, beat cream until soft peaks form.
9. Add a little sugar and beat to combine.
10. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
11. Place cups on saucers and serve with demitasse spoons.
12. If you use teacups, this recipe will yield 2 cups, rather than 4.
Title: French Chocolate Mousse
Ingredients:
- 2 milk
- 1/4 sugar
- 3 heavy cream
- 4 vanilla
- 3/4 brandy
- 1
- 2
Instructions:
1. Combine milk, sugar and chocolate in saucepan and scald over low heat.
2. Add a part of this mixture to the beaten egg yolks and stir.
3. Return the sauce to the pan.
4. Stir in the custard over low heat until it thickens.
5. Strain it.
6. Cool by placing the pan in cold water.
7. In a separate bowl, whip the cream until stiff.
8. Add vanilla and brandy.
9. Fold the cold custard into the whipped cream mixture until it is well blended.
10. Fill custard cups/ramekins with the pudding.
11. Chill thoroughly before serving.
Title: Chocolate Slush
Ingredients:
- 1 water
- 1 skim milk
- 1/4 granulated sugar
- 3 vanilla extract
- 2
Instructions:
1. Put milk through cocoa in a medium saucepan, cook on medium heat, stirring constantly until the mixture comes to a slow boil and sugar is dissolved Lower heat and simmer about 2 minutes, stirring mixture a few times (watching for burn/ boil over), stir in vanilla- set aside to cool Pour cooled mixture into a freezer safe covered container and freeze.
2. Place frozen mixture in a blender, blend to a slush.
3. Freeze any leftover portion.
4. Note: I use my coffee grinder to get a finer grind of the sugar, not powdered, just a fine grind.
Title: Viennese Coffee Balls (No Bake)
Ingredients:
- 2 confectioners' sugar
- 1 1/4 walnuts
- 1 instant coffee crystals
- 2 instant espresso powder
- 1 1/2 ground cinnamon
- 1/4 water
- 4 -5 confectioners' sugar
- 1/2 confectioners' sugar
Instructions:
1. Combine crushed cookies, the 1 1/4 cups confectioners' sugar, the nuts, cocoa powder, coffee crystals and cinnamon.
2. Add brewed espresso, coffee or water, using just enough to moisten.
3. Form mixture into 1 1/4-inch balls.
4. Roll balls generously in the 1/2 cup confectioners' sugar.
5. Place balls on a sheet of waxed paper; let stand until dry (about 1 hour).
6. Before serving, roll balls again in confectioners' sugar, if desired.
7. To store: Place in layers separated by waxed paper in an airtight container; cover.
8. Store at room temperature for up to 3 days or freeze for up to 3 months.
Title: Potluck Hummingbird Cake
Ingredients:
- 1 banana
- 1 maraschino cherry
- 1 water
- 1 eggs
- 1/2 vanilla extract
- 1/2 cinnamon
- 3 pecans
- 1 cream cheese
- 1 butter
- 1 powdered sugar
- 8 vanilla extract
- 1/2
- 3 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. (If you havent toasted the pecans, now is the perfect time to do it while the oven is preheating. Just spread them in a single layer on a baking sheet and place in the oven for 5-6 minutes or until you can smell them toasting.) Grease and flour a 12 cup bundt pan.
3. Mix on low speed for 1 minute the cake mix, pineapple and juice, bananas, water, oil, eggs, vanilla and cinnamon.
4. Stop mixer and scrape down, then mix at medium speed for 2 minutes more.
5. Stir in by hand the cherries and 1/2 cup nuts.
6. Batter will be thick and fruit well blended.
7. Pour into bundt pan.
8. Bake on middle rack for 50-60 minutes.
9. Cake will be golden and spring back when touched.
10. Cool in pan for 20 minutes then invert and cool completely.
11. Make the cream cheese frosting.
12. Mix the cream cheese and butter on low 30 seconds.
13. Add the sugar, slowly still at low speed until well blended.
14. Add vanilla, increase to medium and beat 1 minute.
15. Frost cooled cake and sprinkle with the remaining 1/2 cup pecans.
16. Store in the refrigerator up to one week.
17. Can be frozen up to 6 months.
18. Thaw overnite in the refrigerator before serving.
Title: Pineapple Pretzel Dessert
Ingredients:
- 1 light butter
- 1/2 Splenda sugar substitute
- 12 Cool Whip Free
- 8 -16 light cream cheese
- 1/4 Splenda sugar substitute
- 1 crushed pineapple
- 20 Splenda sugar substitute
- 1/2 cornstarch
- 2 cold water
Instructions:
1. Mix crushed pretzels, melted butter and splenda together. Spray a 9x12 pan with butter spray. Press in pan, bake at 350 for 5 minutes, until just lightly brown, crunchy -- cool.
2. Mix in a bowl cool whip, cream cheese, splenda -- Spread over cooled crust -- chill while doing next step --
3. Squeeze out the juice from canned crushed pineapple, trying to get close to 1 cup. splenda to the juice stir in cornstarch with just enough cold water to dissolve. Heat pineapple juice to a boil, stirring constantly. Add cornstarch, stir until thickened. Cool and then add the crushed pineapple. Spread on top for last layer.
4. Chill for a few hours. Cut into squares and serve.