lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry Ginger Upside-Down Cake W/Spiced Orange Caramel Sauce
Ingredients:
- 1/4 butter
- 2/3 brown sugar
- 1/2 ground cinnamon
- 2 fresh cranberries
- 8 1/4 flour
- 1 1/2 baking soda
- 2 1/4 ground ginger
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1/8 salt
- 2 1/2 butter
- 1/3 sugar
- 1 egg
- 3/4 molasses
- 3/4 water
- 1 sugar
- 1 oranges, zest of
- 1/2 star anise
- 2 cinnamon sticks
- 1
- 2
Instructions:
1. Heat oven to 350°F Spray a 10" round cake pan with non-stick vegetable spray.
2. Cranberry Mixture: In a small sauce pan, melt butter with brown sugar. Add cinnamon and bring to a boil, whisking ingredients. Pour into the prepared pan and cover with cranberries. Set aside.
3. Gingerbread: Sift together flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
4. Beat together butter and sugar until light and fluffy. Add the egg, then add the molasses. Add the dry ingredients all at once and slowly add water, scraping bowl well.
5. Pour batter over cranberries in the prepared pan. Bake 45-60 minutes or until a toothpick comes out clean. Invert onto a serving plate and allow to cool.
6. Spiced Orange Carmel Sauce: Caramelize sugar over medium-hight heat until sugar is a light amber. Carefully add orange juice (may splatter). Add remaining ingredients and boil 1 minute. Cool then serve with cake.
Title: Chocolate Chip Brownie Cookies
Ingredients:
- 2 chocolate chips
- 1 all-purpose flour
- 1/2 butter
- 1/2 sugar
- 1 baking soda
- 1 baking powder
- 1 egg
- 1 salt
Instructions:
1. Melt the butter and 1/2 cup of chocolate chips in the microwave for 2 minutes. When it is done, stir the melted butter and and chocolate until they are one mixture.
2. Add the egg but be sure to stir it right away( or else the egg may cook. I also suggest using a fork.).Stir in the sugar.
3. Add the baking soda, baking powder, salt, and flour and stir it all.
4. Fold in the chocolate chips.
5. Preheat the oven (I used a toaster oven since our big oven is broken so you may have to change the cooking settings) to 350 degrees. Oil/spray the cookie sheet. Roll the dough into about 1 inch diameter balls and place them atleast 2 inches apart because these cookies expand as they bake.
6. Bake them about 5-6 minutes (i used a toaster oven so it may vary for your oven). Then take them out and let them cool on a cooling rack or on a plate (doesnt matter - i did both since my cooling rack is small).
7. Enjoy!
Title: Upside-Down Rhubarb Muffins
Ingredients:
- 1 rhubarb
- 1/4 butter
- 1/2 brown sugar
- 1/3 butter
- 1/3 sugar
- 1 egg
- 1 1/2 flour
- 2 baking powder
- 1/2 salt
- 1/2 nutmeg
- 1/2 milk
Instructions:
1. Combine rhubarb, melted butter and brown sugar in a small bowl.
2. Divide amongst 12 greased muffin cups.
3. Beat together butter, sugar and egg until fluffy.
4. Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. Stir just to moisten.
5. Spoon into muffin cups, on top of rhubarb mixture.
6. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
7. Invert on cooling rack and leave pan over muffins for a few minutes so all rhubarb moisture runs out.
8. Serve warm.
Title: Secret Ingredient Chocolate Brownies (Light)
Ingredients:
- 1/3 margarine
- 1 sugar
- 3/4 egg
- 1 instant coffee granules
- 1 vanilla extract
- 1 whole wheat flour
- 1/2 sweet potato
- 1/2 baking powder
- 2 salt
- 1 walnuts
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350*F. Line an 8 inch square pan with enough foil to overlap the sides of the pan. Grease lightly and set aside.
2. Heat the margarine and chocolate morsels in a saucepan over medium heat until melted; remove from heat. Add sugar and beat until smooth. Stir in eggs, instant coffee and vanilla. Add the flour, sweet potatoe, cocoa powder, baking powder and salt; stir just until combined. Stir in the walnuts. (if using).
3. Spread the batter evenly into the pan. Bake for 25 minutes or until a toothpick comes out with only a few moist crumbs. Transfer to a cooling rack; let cool completely before slicing.
Title: Easter Story Cookies
Ingredients:
- 1 whole pecans
- 3 sugar
- 1 vinegar
- 1 salt
- 1/8
Instructions:
1. Preheat oven to 300 degrees.
2. Place pecans in a zip lock bag, close the bag, and let the children beat the bag with a wooden spoon to break the pecans into small pieces.
3. Explain to the children that after Jesus was arrested, the Roman soldiers beat him.
4. Let the children smell the vinegar.
5. Put the vinegar into a mixing bowl.
6. Explain that when Jesus was thirsty on the cross he was given vinegar to drink.
7. Add egg whites to the vinegar.
8. Eggs represent life.
9. Explain that Jesus gave his life to give us life.
10. Sprinkle a little salt into each child's hands.
11. Let them taste it and brush the rest into the bowl.
12. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our sin.
13. So far the ingredients aren't very appetizing.
14. Add 1 cup sugar.
15. Explain that the sweetest part of the story is that Jesus died because He loves us.
16. He wants us to know and belong to him.
17. Beat with a mixer on high speed for 12 to 15 minutes until the stiff peaks form.
18. Explain that the color white represents the purity in God's eyes of those whose sin have been cleansed by Jesus.
19. Fold in Broken Nuts.
20. Drop by teaspoons onto a cookie sheet covered with wax paper.
21. Explain that each mound represents the rocky tomb where Jesus' body was laid.
22. Put the cookie sheet in the oven and turn OFF.
23. Give each child a piece of tape and seal the oven door.
24. Explain that Jesus' tomb was sealed.
25. Go to bed.
26. Explain to the children that they may feel sad to leave the cookies in the oven overnight.
27. Jesus' followers were in despair when the tomb was sealed.
28. On Easter morning, open the oven and give everyone a cookie.
29. Notice the cracked surface and take a bite.
30. The cookies are HOLLOW!
31. On the first Easter Jesus' followers were amazed to find the tomb open and empty.
32. He has risen!
33. Happy Easter Everyone!
Title: Cran-Apple Cobbler
Ingredients:
- 2 1/2 apples
- 2 1/2 pears
- 1 1/4 sugar
- 1 fresh cranberries
- 1 frozen cranberries
- 3 water
- 3 quick-cooking tapioca
- 1/2 ground cinnamon
- 2 butter
- 3/4 flour
- 2 sugar
- 1 baking powder
- 1/4 salt
- 1/4 butter
- 3 milk
- vanilla ice cream
Instructions:
1. In a large saucepan, combine the first eight ingredients; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to a full roiling boil, about 18 minutes. Transfer cran-apple mixture to a greased 2 quart baking dish; dot with butter.
2. Combine the flour, sugar, baking powder and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in milk until a soft dough forms.
3. Drop topping by heaping tablespoonfuls onto hot fruit. Bake at 375 for 30-35 minutes or until golden brown. Serve wawarm with ice cream.
Title: Surprise Cookies
Ingredients:
- 1 3/4 flour
- 3/4 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 1/2 sugar
- 1 egg
- 1 milk
- 1/2 vanilla
- 1 marshmallows
- 15 powdered sugar
- 3 unsalted butter
- 6 milk
- 4 1/2 vanilla
- 6
- 3/4
Instructions:
1. Preheat oven to 375.
2. Sift flour, cocoa powder, baking soda and salt in a medium bowl; set aside.
3. In a large bowl, beat butter and sugar until fluffy, using electric mixer; beat in egg, milk, and vanilla.
4. Add flour mixture ½ cup at a time; mix well after each.
5. Drop batter onto ungreased baking sheets, 2 inches apart, using an ice-cream scoop (it holds 2T.).
6. Bake until firm, 8 to 10 minutes.
7. Meanwhile cut marshmallows in half crosswise.
8. Make frosting: Place powdered sugar in a medium bowl.
9. In a small saucepan over medium low heat, melt butter with cocoa, stirring occasionally with a wooden spoon.
10. Pour this mixture into the sugar.
11. Add milk and vanilla, and whisk.
12. Remove cookies from oven and press 1 marshmallow half onto each cookie.
13. Bake 2 to 2 ½ minutes more, until marshmallows begin to melt.
14. Transfer cookies to a wire rack; let cool completely.
15. Spread about 1 T.
16. of frosting on top of each cookie until marshmallow is hidden.
17. Before icing sets, decorate with sprinkles, if you like.
Title: Vanilla Slice
Ingredients:
- 375 puff pastry
- 1 1/2 icing sugar
- 1 1/2 milk
- 60 butter
- 2 vanilla extract
- 2/3 caster sugar
- 1/3 cornflour
- 1/2 water
- 6 brandy
- 1/2
- 1
Instructions:
1. Preheat oven to 180°C.
2. Halve the pastry lengthwise and roll each piece3 out to a rectangle 2-3mm (1/8 inch) thick (note Adrian used a sheet of puff pastry which he just halved), trim each piece to a fit a 20cm x 30cm slice tin.
3. Place the pastry on baking trays lined with non-stick baking paper and sprinkle with caster sugar and then top each piece with non-stick baking paper and another baking tray as a weight and bake for 10 minutes or until puffed and golden.
4. Cool on racks.
5. To make the filling, place the milk, cream butter, vanilla and sugar in a saucepan over medium-low heat and cook until hot but not boiling (there should just be bubbles around the edge of the pot).
6. Mix the cornflour and water to a smooth paste and whisk into the hot milk mixture and then add the egg yolks and stir, allowing to simmer, for 6 minutes or until the mixture has thickened.
7. Remove from the heat allow to cool to room temperature (he placed in the fridge with cling wrap over it and also suggested you could put the bowl into an ice bath to cool down).
8. Place one of the pastry sheets in a 20c x 30cm slice tin lined with non-stick baking paper and spread over the filling and jam and top with the remaining pastry and then refrigerate for 2 hours or until set.
9. To serve, dust with icing sugar and the slice.
Title: Maraschino Cherry Loaf
Ingredients:
- 2 flour
- 1 white sugar
- 3 baking powder
- 1/2 salt
- 2 eggs
- 1/4 maraschino cherry juice
- 3/4 milk
- 3 maraschino cherry
- 1/4
- 1
- 1/2
Instructions:
1. Put dry ingredients in bowl; beat in eggs, milk, juice and oil and flavoring. Beat until smooth.
2. Stir in cherries (cut in half) and nuts.
3. Bake at 350 degrees for 1 hour in a loaf pan.
Title: Walnut Torte With Coffee Whipped Cream
Ingredients:
- 1 walnuts
- 6 walnuts
- 4 eggs
- 1/2 sugar
- 1 heavy whipping cream
- 3 powdered sugar
- 1 instant coffee crystals
- 2 heavy whipping cream
- 3/4 vanilla extract
- walnut halves
Instructions:
1. Preheat oven to 350°F
2. Using coarse grating disc (with large holes), grate walnuts in processor.
3. Remove grating disc, leaving walnuts in processor bowl.
4. Fit processor with metal blade.
5. Using on/off turns, grind walnuts until finely ground but not pasty. (To prevent the walnuts from becoming pasty, first use the coarse grating disc of the processor to grate the walnuts, then replace it with the metal blade. Using on/off turns, continue to grind the walnuts until they are finely ground).
6. Set aside 2 tablespoons ground walnuts for garnish.
7. Butter bottom (not sides) of 9-inch-diameter springform pan.
8. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes.
9. Gradually add 1/2 cup sugar, beating until well blended.
10. Stir remaining ground walnuts into yolk mixture.
11. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry.
12. Fold whites into nut mixture in 2 additions.
13. Transfer batter to prepared pan.
14. Bake cake until tester inserted into center comes out clean, about 40 minutes.
15. Cool 5 minutes.
16. Run knife between cake and pan sides to loosen; remove pan sides.
17. Cool cake completely on rack (cake will fall in center).
18. (Cake can be prepared 1 day ahead. Cover and store at room temperature.).
19. Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form.
20. Spread coffee whipped cream onto top of cake.
21. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake.
22. Cut cake into wedges.
Title: Orange Angel Cake
Ingredients:
- 1 flour
- 1/2 icing sugar
- 1/2 salt
- 1 1/2 vanilla
- 1 cream of tartar
- 1 granulated sugar
- 1
- 1 1/2
- 1
Instructions:
1. Sift the flour, icing sugar and salt together four times.
2. Place the egg whites in a large bowl.
3. Add the vanilla, orange extract and peel.
4. Beat egg whites until foamy.
5. Add the cream of tartar and keep beating until firm but still glossy.
6. Add the granulated. sugar 2 Tbsp. at a time to the egg whites.
7. Continue beating until the cling to the sides of the bowl and are stiff but not dry.
8. Fold in flour mixture a little at a time. Do not stir! Spoon batter into ungreased tube pan.
9. cut through batter to release any air bubbles and gently smooth top.
10. Bake at 350 degrees F for 45-50 minutes or top springs back when gently touched.
11. Cool upside down.
12. Top with Orange Glaze. Orange Glaze 1 1/4 cup icing sugar 1/2 cup orange juice 1 tsp.
13. vanilla grated peel of one orange Mix all ingredients together with a wooden spoon and spread on top of cake, allowing some to dribble down the sides.
14. A family oriented website http://home.sprynet.com/~jmjohnsn Seasonal Page Topic - Ice Cream New Appetizer Recipes Page
Title: Heavenly Chocolate Buttercream
Ingredients:
- 1 dark chocolate
- 8 unsalted butter
- 1 1/2
Instructions:
1. Break the chocolate into squares and place in a microwave-safe dish. Microwave, stopping and stirring every 15 seconds, until chocolate is completely melted. Do not allow it to exceed 160°F Chocolate may also be melted in a double boiler if you prefer.
2. Allow the chocolate to cool until no longer warm to the touch.
3. In a bowl, beat the butter with an electric mixer at medium speed and beat in the cooled chocolate until uniform in color.
4. If the mixture is not set, chill in the refrigerator for a few minutes. Allow it to return to room temperature or until frosting consistency.
5. Beat the frosting again in the electric mixer until thick and airy. It should also turn light brown in color.
Title: Ancho Chili Fudge Pie
Ingredients:
- 1 butter
- 2 eggs
- 1/2 flour
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 walnuts
- 1/2 pecans
- 1 ground ancho chili pepper
- 2
- 1
Instructions:
1. Preheat over to 350 degrees.
2. Melt butter and allow to cool to room temperature.
3. In a medium mixing bowl, beat eggs until well blended.
4. Add flour and sugars, mix until smooth.
5. Add cooled butter and mix well.
6. Fold in nuts, chocolate chips and ground ancho chili pepper.
7. Pour mixture into prepared pie crust.
8. Bake 30 to 40 minutes until pie tests done.
9. Serve warm, topped with fresh whipped cream.
10. Note: Ancho peppers are available whole. To grind, soften peppers in water for 30 minutes, Drain and grind in a blender. DO NOT SUBSTITUTE CHILI POWDER. Update . . . found ground ancho chilis at Penseys.
Title: California Fudge Cake
Ingredients:
- 3/4 butter
- 2 1/2 sugar
- 6 eggs
- 6 vanilla
- 1 1/2 milk
- 1 flour
- 3 baking powder
- 1 salt
- 1/4 dates
- 3 flour
- 1 1/2 pecans
- 2 1/2
Instructions:
1. In a very large bowl, cream butter with sugar.
2. Beat in eggs, then chocolate and vanilla.
3. Beat in milk.
4. In another bowl, stir together flour, baking powder and salt.
5. Beat into chocolate mixture and then stir in dates and pecans.
6. Turn batter into a greased and floured 9 X 13-inch baking pan.
7. Bake cake in a 350F oven about 1 hour and 20 minutes, or until cake tests done with a toothpick.
8. Transfer to a rack to cool.
Title: Maltesers Millionaire's Shortbread
Ingredients:
- 180 flour
- 125 butter
- 50 sugar
- 150 butter
- 150 sugar
- 397 chocolate
- 200
- 135
Instructions:
1. Preheat your oven to 160C/140C fan/gas 3.
2. Line a 20cm shallow square cake tin with non-stick baking paper.
3. Pop your flour, butter and sugar into a food processor and blend.
4. When the mix comes together, remove and press into your tin.
5. Bake in your oven for 30 minutes.
6. Remove and allow to cool, and resist having a bite!
7. Put the butter and sugar into a nonstick pan and heat, stirring until melted.
8. Add in the condensed milk and stir continuously until the filling has thickened slightly.
9. Immediately pour over the baked shortbread base.
10. Pop that in the fridge and while it sets, carefully melt the chocolate in the microwave, let it cool a little, then pour over the set caramel.
11. Now the fun bit. Top with loads of Maltesers.
12. Leave to set on the side, cut into squares and enjoy.
Title: Good for You Choc Oat Chip Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 salt
- 1 1/4 dark brown sugar
- 1/2 granulated sugar
- 1/2 margarine
- 1/2 unsweetened applesauce
- 2 vanilla extract
- 1 quick oats
- 2 1/2 old fashioned oats
- 1/2 chocolate chips
- 2
Instructions:
1. Preheat oven to 375.
2. Grease baking sheets.
3. Combine flour, baking soda, cinnamon and salt in small bowl.
4. Beat brown sugar, granulated sugar, margarine and applesauce in large mixer bowl until smooth. Beat in egg whites and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts. Mix well. Drop by rounded Tablespoon onto prepared baking sheets.
5. Bake for 9-10 minutes for chewy cookies or 12-13 minutes for crisp cookies. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
Title: Ring of Coconut Fudge Cake
Ingredients:
- 2 sugar
- 1 eggs
- 2 flour
- 3 baking soda
- 3/4 baking powder
- 2 salt
- 2 buttermilk
- 1 1/2 vanilla
- 1 sugar
- 1 vanilla
- 1 cream cheese
- 1/4 egg
- 1 powdered sugar
- 1 butter
- 1 vanilla
- 1/2 hot water
- 1
- 3
- 2
- 1 -3
Instructions:
1. For the filling:
2. Mix all ingredients together in a bowl and set aside.
3. For cake:
4. Grease and flour a bundt pan.
5. In a large mixing bowl, combine sugar, oil and eggs. Beat 1 minute.
6. Add remaining ingredients and beat for 3 minutes at medium speed.
7. Pour half of the batter into the pan.
8. Spoon in filling around the pan in the center of the batter.
9. Top with the remaining batter.
10. Bake at 350 degrees for 70-75 minutes.
11. Cool upright for 15 minutes.
12. For glaze:
13. Mix all ingredients together in a bowl, being careful not to add too much water. Glaze should be thick enough to not run all of the way down the sides of the cake.
14. Remove from pan onto serving platter/tray.
15. Drizzle with glaze.
16. Can be served warm or cool, but must be served with milk!
Title: Virginia Pound Cake
Ingredients:
- 1 butter
- 1 sugar
- 1 cake flour
- 10 eggs
- 2 brandy
- 1/4 mace
Instructions:
1. Preheat oven to 300°F and grease/flour two loaf pans.
2. Cream butter, gradually add sugar, beating well after each addition.
3. Beat egg whites to stiff peaks.
4. Beat egg yolks until thick and lemon colored; add to creamed mixture.
5. Add brandy.
6. Sift flour and mace; add alternately with stiffly beaten egg whites.
7. Pour into prepared pans and bake for 90 minutes.
Title: Microwave Bread Pudding
Ingredients:
- 4 brown sugar
- 1/2 nutmeg
- 1/2 salt
- 1/4 raisins
- 1/2 milk
- 2 butter
- 1/4 margarine
- 2 eggs
Instructions:
1. Place bread cubes in 8" round dish.
2. Sprinkle evenly with brown sugar, nutmeg, salt, then raisins.
3. Measure milk into a 1 qt measuring cup.
4. Add butter.
5. Microwave at HIGH for 2 minutes, or until butter is melted and milk is warm.
6. Rapidly stir in eggs with a fork and mix well.
7. Pour over bread cubes in dish.
8. Microwave at MEDIUM HIGH (power level 7) 9 to 12 minutes.
9. When cooked, center may still be slightly soft but it will set up as pudding cools.
10. Serve warm or chilled.
11. NOTE: As every microwave varies, you may need to adjust cooking time for yours.
12. This recipe was tested in a 1000 watt microwave and 9 minutes is plenty of time.
Title: Killer Hazelnut Brownie Bites
Ingredients:
- 1/2 butter
- 1 turbinado sugar
- 1/2 vanilla bean
- 1/4 vanilla extract
- 2 eggs
- 1/4 all-purpose flour
- 1/4 cake flour
- 1/4 baking powder
- 1/4 salt
- 1/4 hazelnuts
- 1/3 butter
- 1/2 powdered sugar
- 2
- 2 -3
Instructions:
1. Preheat oven 350 degrees F.
2. Line an 8 x 8-inch baking pan with parchment paper. Lightly grease and flour.
3. In a standing mixer with the paddle attachment, cream together, butter, sugar, vanilla seeds and vanilla extract. Add eggs and mix until well incorporated.
4. Mix together the dry ingredients and slowly add it to the egg mixture. Mix well.
5. Pour the batter into the prepared pan and spread evenly, and then add hazelnuts to the top.
6. Bake for 22-25 minutes, until brownies are set and begin to pull away from the side.
7. Remove from oven and let cool on wire rack. Once cooled, remove the brownies from pan and cut into 1 1/2" squares for individual bites.
8. For the frosting:.
9. In a large bowl, use an electric mixer to cream butter and slowly add the powdered sugar. Add grenadine and mix until a frosting consistency is reached. You may have a little extra frosting!
10. Place frosting in a piping bag and pipe onto individual brownie bites. Or just spread on with knife if desired.
Title: Delicious Ginger Molasses Cookies
Ingredients:
- 1 sugar
- 3/4 molasses
- 1/4 eggs
- 2 clove
- 1 ginger
- 1 cinnamon
- 2 baking soda
- 2 salt
- 1/2 flour
- 3
Instructions:
1. Combine all dry ingredients and run a whisk through to combine everything.
2. Cream sugar, oil and eggs.
3. Slowly add the flour mixture a little at a time until mixed.
4. Form into balls and roll in sugar.
5. Bake at 375°F for 8-10 minutes.
Title: Chocolate Covered Strawberries
Ingredients:
- 16 shortening
- 2 strawberry
- 1
Instructions:
1. Insert toothpicks into the tops of the strawberries.
2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.
3. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
4. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.
Title: Tuxedo Brownie Torte
Ingredients:
- 1 water
- 1/2 eggs
- 1/4 frozen raspberries in light syrup
- 2 sugar
- 1 cornstarch
- 1 fresh raspberries
- 1 frozen raspberries
- 1 cream cheese
- 1 powdered sugar
- 1/3 white Creme de Cacao
- 2 fresh raspberries
- 1 frozen raspberries
- 1 mint leaves
- 1
- 3
Instructions:
1. Heat oven to 350. Grease bottom and sides of 9 or 10 inch springform pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan.
2. Bake at 350 for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely.
3. Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover; blend or process until pureed. Stain to remove seeds. In small saucepan, combine sugar and cornstarch. Gradually add raspberry puree; mix well. Bring to a boil; cook until mixture is clear, stirring constantly. Cool 5 minutes. Spread over brownie layer to within 1/2 inch of edges. Arrange 1 cup of fresh raspberries evenly over raspberry mixture; refrigerate.
4. In medium bowl, combine cream cheese, powdered sugar and creme de cacao; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes.
5. Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping.
6. Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1 inch border around outside edge of torte. Garnish center with 3 whole raspberries and 3 mint leaves. Store in refrigerator.
Title: A Tasty Little Tofu Treat
Ingredients:
- 1/2 soft tofu
- 1 honey
- 2 vanilla
- 1 banana
- 1 oatmeal
- 1/8 cocoa powder
- 1
Instructions:
1. Put all ingredients in the blender and blend until smooth.
2. Enjoy!