lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Shortcut Cake
Ingredients:
- 1 mini marshmallows
- 2 frozen sliced strawberries in syrup
- 1 strawberry Jell-O gelatin dessert
- 2 1/4 flour
- 1 1/2 sugar
- 1/2 baking powder
- 3 salt
- 1/2 milk
- 1 vanilla extract
- 1 eggs
- 3
Instructions:
1. Grease bottom only of 13 x 9-inch pan.
2. Sprinkle marshmallows evenly over bottom of pan; set aside.
3. Thoroughly combine thawed strawberries and syrup with Jello; set aside.
4. In large mixer, combine remaining ingredients.
5. Blend at low speed until moistened; beat 3 minutes at medium speed.
6. Carefully pour batter evenly over marshmallows in pan.
7. Spoon strawberry mixture evenly over batter.
8. Bake at 350 degrees for 45-50 minutes until golden brown and toothpick inserted in center comes out clean.
9. Serve warm or cool with ice cream or whipped cream.
Title: Vakalolo - Fijian Pudding
Ingredients:
- 4 coconut
- 1 gingerroot
- 1 brown sugar
- 1 clove
- 1/2 cinnamon
- 1 coconut milk
- 2 salt
- 1
Instructions:
1. Grate the casava very finely. Mix all 5 ingredients together.
2. Divide into 4 equal parts. Wrap in leaves or foil and steam for 40 minutes.
3. While the vakalolo is steaming, gently heat the coconut milk and salt together and bring to a gentle simmer. Remove from heat. Do not put a lid on the pan or the coconut milk will curdle.
4. Unwrap the vakalolo, place in a bowl and pour some of the coconut milk over the top.
Title: Thai Mango With Cardamom Rice Pudding
Ingredients:
- 6 ground cardamom
- 1/3 salt
- 1/2 mangoes
- 1/2
- 1/4
- 2
Instructions:
1. Combine whole milk and basmati rice in a large saucepan over medium-high heat.
2. Bring to a boil, stirring constantly.
3. Reduce heat to medium, and gently boil 40 minutes or until mixture thickens. (Mixture will be a chowder like consistency.)
4. Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly.
5. Spoon 1/2 cup cup rice mixture into each of 8 dessert bowls.
6. Top each serving with 1/4 cup chopped mango.
Title: Fluffy Fruit Dessert
Ingredients:
- 1 milk
- 1/2 miniature marshmallows
- 1/2 coconut
- 1
- 2
Instructions:
1. Fix topping by mixing milk, almond extract with dessert topping whip.
2. Beat according to directions on package, set aside.
3. Fold in peach pie filling, well drained fruit cocktail, marshmallows.
4. Turn into square baking pan.
5. Spread with Topping mix.
6. Sprinkle with grated coconut, chill.
Title: Grandma Carrot Cake
Ingredients:
- 2 white sugar
- 3/4 buttermilk
- 3/4 eggs
- 3 vanilla extract
- 2 cake flour
- 2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 2 ground cinnamon
- 2 fresh carrots
- 1 walnuts
- 1 crushed pineapple
- 1 flaked coconut
- 1 white sugar
- 1/2 unsalted butter
- 1/2 buttermilk
- 1 light corn syrup
- 1/2 baking soda
- 1 vanilla extract
- 1.5 cream cheese
- 1/2 unsalted butter
- 1 margarine
- 1 powdered sugar
- vanilla extract
Instructions:
1. Preheat Oven at 350 degrees.
2. Combine First 5 ingredints ; Beat well on low speed.
3. Combine flour, baking soda, salt, and cinnamon. Add to sugar mixture, Stirring well on low.
4. Add carrots, walnuts, pineapple, and coconuts; Stir well on Low.
5. Pour batter into 3 greased and floured 9-inch round cakepans.
6. Bake at 350 degrees for 35-40 minutes or until a wooden toothpick comes out clean.
7. Pour Buttermilk glaze over warm cake layers.
8. LET COOL IN PANS FOR 15 MINS.
9. Remove from pans and let cool completely on wire racks.
10. Spread Cream Cheese frosting between each layers and on top and sides of cake.
11. BUTTERMILK GLAZE:
12. Combine the first 5 ingredients in a large saucepan.
13. Bring to boil over medium heat cooking for 4 mins Stirring frequently.
14. Remove from heat, Stir in vanilla.
15. CREAM CHEESE FROSTING:
16. Combine cream cheese and butter; Beat at medium speed until smooth.
17. Gradually add sugar, Beating until light and fluffy.
18. Stop mixer and hand stir in vanilla.
Title: Yogurt Tatlisi
Ingredients:
- 185 butter
- 1 lemon
- 220 caster sugar
- 5 eggs
- 250 yoghurt
- 330 flour
- 2 baking powder
- 1/2 baking soda
- 250 sugar
- 180 water
- 2 rose water
Instructions:
1. Preheat oven to 180°C Grease and flour a 20cm cake pan.
2. Creame butter, sugar and lemon zest until light and fluffy.
3. Add egg yolks one at time. Add yoghurt and mix well.
4. Sift flour, baking powder, baking soda. Fold this into butter mix.
5. Beat egg whites until stiff. Take about 1/4 of egg whites and mix through cake batter to losen up, then gently fold through the remaining egg whites.
6. Pour into cake pan and bake for 50 minutes Test for doness.
7. While cake is baking, make syrup by combineing sugar and water and bring to a boil over medium heat. Boil for 10 minutes Remove from heat and add rose water. Cool.
8. Let cake cool in pan for 5 mins, then turn out onto serving plate and spoon over the cool syrup.
Title: Strawberry Romanoff With Meringue and Strawberry Ice Cream
Ingredients:
- 2 fresh strawberries
- 500 caster sugar
- 330 icing sugar
- 350 cornflour
- 350 strawberry ice cream
- 40
- 300
Instructions:
1. Put the egg whites in a bowl and whip well with an electric whipping attachment that comes with your egg beater.
2. Add castor sugar and mix well until the mixture develops into soft peaks.
3. Fold in the icing sugar and cornflour.
4. Place in a piping bag and pipe long sticks of the meringue onto grease-proof paper on a tray.
5. Bake in a very low heated oven at approximate 55C for 30 minutes or until crisp.
6. Arrange the slices of strawberries equally onto 4 plates.
7. Whip the cream lightly and cut one punnet of strawberries into small cubes.
8. Blend the remaining strawberries to a smooth sauce with a little water.
9. Mix the cut strawberries into the cream and a little of the sauce.
10. Arrange the dish on to the place with some sauce and a ball of the delicious ice cream.
11. Place one meringue stick on top of each dish.
12. Serve, relish it and enjoy!
13. COOKING TIPS: Drizzle some chocolate on top of the meringue sticks to get a wow touch!
14. You can use raspberries instead of strawberries or as well as strawberries.
15. Place a little bit of sponge or some finely chopped pistachios under the ice cream to stop it sliding about.
Title: Sweet Spiced Pumpkin Bread
Ingredients:
- 3 plain flour
- 2 cinnamon
- 1 nutmeg
- 1 mixed spice
- 1/2 salt
- 1 baking soda
- 1/2 baking powder
- 2 sugar
- 210 butter
- 3 eggs
- 2 pumpkin puree
- 1/2 walnuts
Instructions:
1. Preheat oven to 180ËšC and grease two loaf tins.
2. Sift together the flour, spices, salt, carb soda, and baking powder and set aside.
3. Using the wire whisk attachment in an electric mixer, cream together the sugar and butter. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
4. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
5. Fold the walnuts into the batter and then pour it into the prepared tins. Bake side-by-side for about one hour or until an inserted knife comes out clean and the top is golden brown. If the top is browning too quickly, cover with foil and continue cooking. Leave to cool in tins.
Title: The Best Carrot Cake You'll Ever Have
Ingredients:
- 6 carrots
- 1 brown sugar
- 1 raisins
- 4 eggs
- 1 1/2 white sugar
- 1 vanilla extract
- 2 crushed pineapple
- 1 all-purpose flour
- 3 baking soda
- 1 1/2 salt
- 1 ground cinnamon
- 4 walnuts
- 1 cream cheese
- 2 butter
- 1/2 confectioners' sugar
- 2 vanilla extract
- 1
Instructions:
1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350º F. Grease and flour two 10 inch cake pans.
3. In a bowl, combine the flour, baking soda, salt and cinnamon.
4. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple.
5. Stir the flour combination above into the wet mixture only until absorbed.
6. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
7. Bake 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
8. Cream Cheese Frosting:
9. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioner's sugar. Store in the refrigerator after use.
Title: Quick Shortbread
Ingredients:
- 1 egg
- 1/2 skim milk
- 2 butter
- 2 honey
- 1/4 vanilla
- 1/2 flour
- 1 baking powder
- 2 baking soda
- 1 salt
- 1/4
Instructions:
1. Preheat the oven to 350 degrees.
2. Beat the egg and milk together; add in the butter, oil, honey and vanilla.
3. Combine all the dry ingredients and mix well.
4. Add the dry ingredients to the egg/milk mixture and mix well.
5. Pour into a greased loaf pan.
6. Bake at 350 degrees for 40 minute; remove to wire rack to let cool.
Title: Banana Oatmeal Blueberry Cookies
Ingredients:
- 1 1/2 flour
- 3/4 baking soda
- 3/4 salt
- 3/4 cinnamon
- 2 1/4 oats
- 1/2 butter
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 2 honey
- 3 bananas
- 1 blueberries
Instructions:
1. Heat oven to 350.
2. Mix flour, baking soda, salt, cinnamon and oats in large bowl. Set aside.
3. Cream butter and both sugars. I do this by hand with a whisk, but a hand mixer would work well too.
4. Add honey and egg and stir well with rigid spoon.
5. Add smashed bananas.
6. Stir in the dry ingredients.
7. Add blueberries, about a cup, or as many as you wish. Make sure that they are thawed and drained well if you are using frozen ones so the cookies do not get too mushy.
8. Drop by rounded teaspoon on greased cookie sheets.
9. Bake for 10 minutes. They will be very lightly browned on the bottom edges. They might look like they are not quite done, but as long as they are set, they should be good. If you cook them too long they will be dry.
10. Cool on wire racks and keep airtight, with wax paper or plastic wrap between layers of cookies so they don't stick together. Enjoy!
Title: Upside-Down Ooey Gooey Chocolate Cupcakes
Ingredients:
- 1/4 butter
- 1/2 margarine
- 1 brown sugar
- 36 -48 water
- 1 walnut halves
- 1/3 cake flour
- 1/2 baking soda
- 1/4 salt
- 1/4 margarine
- 3/4 shortening
- 1 white sugar
- 1 egg
- 1/2 vanilla
- 2/3 water
- 1 1% low-fat milk
- 2 sweetened condensed milk
- butter
Instructions:
1. Set oven to 350 degrees.
2. Grease very well, 12 muffin cups.
3. In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.
4. Place 3-4 walnut halves in the bottom of each of prepared muffin cups.
5. Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.
6. In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.
7. Cream 1/4 cup butter (or shortening if using).
8. Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.
9. Beat in egg and vanilla.
10. Blend in dry ingredients alternately with the 1/2 cup water (or milk if using), beginning and ending with the dry ingredients.
11. Fill the muffin cups 1/2 full with the batter.
12. Bake for 20-25 minutes, or until the cupcakes test done.
13. Remove from the muffin tins, let cool INVERTED on wire racks.
14. In a small saucepan, combine the sweetened condensed milk and the chocolate; cook over very low heat until smooth and thickened, stirring constantly (about 10 minutes).
15. Stir in 2 Tbsp butter; keep warm.
16. Spread on the sides of cup-cakes.
17. ENJOY!
Title: Mint Cookies With Chocolate Glaze
Ingredients:
- 1 butter
- 1 1/2 light brown sugar
- 1 vanilla extract
- 1 egg
- 1 1/2 plain flour
- 1/4 cocoa powder
- 1/2 baking powder
- 2 icing sugar
- 3/4 boiling water
- 1
- 2
- 1/4
Instructions:
1. Preheat oven to 180 C.
2. Cream butter and sugar, then beat in the vanilla extract and egg.
3. Mix flour, cocoa and baking powder and gradually beat into mixture. Fold in chocolate chips.
4. Scoop out scoops of cookie dough and place on a lined baking sheet, leaving a little space in between.
5. Bake in oven for 12 minutes. Then leave to cool on top of kitchen roll (to catch any escaping glaze later).
6. Put the glaze ingredients into a saucepan and heat until combined.
7. Using a teaspoon, zig-zag the glaze over each cooling cookie.
Title: Rhubarb and Custard Roulade, from Great British Chefs
Ingredients:
- 3 eggs
- 75 caster sugar
- 75 self-raising flour
- 200 rhubarb
- 20 vanilla pod
- 300 caster sugar
- 300 custard
- icing sugar
Instructions:
1. Preheat the oven to 180°C/gas mark 4 and grease and line a shallow tin with baking paper.
2. Whisk the eggs and sugar until they are pale and light and have roughly trebled in volume. Fold the flour in carefully, trying to keep as much air in the mixture as possible.
3. Pour the batter into the prepared tin and spread to the edges.
4. Bake for approximately 8 minutes, until lightly golden and springy to the touch.
5. Sprinkle icing sugar over a large piece of baking paper and turn the sponge out onto it. Roll up lightly and leave to cool whilst making the filling.
6. Cut the rhubarb into 2-3cm pieces and place in an ovenproof dish. Sprinkle over the sugar and seeds from a split vanilla pod. Bake in the oven for approximately 20-25 minutes, until tender, leave to cool.
7. Drain the juice from the rhubarb and pat dry on kitchen paper.
8. Unroll the sponge. Tear the rhubarb into strips and place on the sponge.
9. Whisk the cream until it forms stiff peaks. Fold in the custard and mix well. Spread the custard mixture over the rhubarb.
10. Roll up the roulade as tightly as possible. Cover and place in the fridge until serving. Sprinkle with more icing sugar before serving.
Title: Aunt Stephanie's Crinkles
Ingredients:
- 3/4 butter
- 2 eggs
- 2 vanilla
- 1/2 sugar
- 1 flour
- 2 baking soda
- 1 baking powder
- 1 salt
- 1/2 chocolate chips
- 1 powdered sugar
- 1/2
Instructions:
1. mix dry ingredients in medium sized bowl.
2. mix wet ingredients in large bowl.
3. slowly add the dry to the wet.
4. stir in chocolate chips.
5. refridgerate dough for 2 hours.
6. preheat oven to 350°F.
7. forn dough into 1 inch balls and roll in powdered sugar.
8. bake on ungreased cookie sheet for 12 minutes.
Title: Skillet Apple Streusel Cake
Ingredients:
- 1 light brown sugar
- 1 granny smith apple
- 1 all-purpose flour
- 1/4 ground cinnamon
- 1 butter
- 3 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 butter
- 1/2 white sugar
- 1/2 eggs
- 3 vanilla extract
- 1/2 powdered sugar
- 1/3
- 1/2
- 1 1/2
Instructions:
1. heat oven to 350 grease a 9-10" bundt pan or a 10" cast iron skillet.
2. make stueusel in a medium bowl combine brown sugar, apples, nuts, flour and cinnamon.
3. stir in the melted butter.
4. make the cake in a medium bowl combine flour, baking powder and baking soda mix well.
5. in large bowl with a electric mixer on medium speed beat butter and sugar until light and fluffy.
6. add eggs one at a time, beat well after adding each egg, add vanilla.
7. set mixer to low alternate beating flour and orange juice into mixture.
8. spoon half of cake mixture into pan then sprinkle with half of streusel.
9. add remaining cake mix swirl with knife if desired to make a pattern.
10. bake for 15 minutes remove from oven and sprinkle with the remaining streusel.
11. bake for 30-35 minutes until a toothpick comes out clean.
12. transfer to wire rack to cool completely.
13. make the glaze- combine powdered sugar and orange juice, mix well and drizzle with a spoon over the top of cake and serve.
Title: Biscotti De Anichi
Ingredients:
- 3 1/2 unbleached flour
- 2 1/2 baking powder
- 2 salt
- 6 eggs
- 1 sugar
- 5 butter
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Toast nuts on cookies sheet, in oven, for 15 minutes.
3. Sift flour, baking powder and salt together.
4. In another bowl whisk the eggs well, then add sugar and butter. Whisk well. Add extract. Slowly add the liquid ingredients to the dry ingredients and mix well. Add nuts and once again mix well.
5. Dough will be sticky, so flour a board and turn dough out onto it. Flour the top of the dough and your hands. Shape dough into a loaf 12"x4" then place onto a cookie sheet using 2 spatulas, reform if needed.
6. Bake 20 minutes. Test with toothpick for doneness. Slice into 1" thick diagonals and place back on cookie sheet. Rebake for 15 minutes. Turning after 5-6 minutes, to brown both sides. Cool on rack.
Title: Cocoa Ripple Squares
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 2 baking powder
- 3/4 salt
- 2/3 milk
- 2 walnuts
- 2/3 butter
- 3
Instructions:
1. In a mixing bowl, cream shortening and 3/4 cup sugar. Add eggs; beat until light and fluffy.
2. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
3. Set aside.
4. Combine cocoa, 1/3 cup walnuts and remaining sugar.
5. Spoon a third of the batter into a greased 9" square baking pan.
6. Sprinkle with half of the cocoa mixture.
7. Dot with half of the butter.
8. Repeat layers; top with remaining batter.
9. Sprinkle with remaining walnuts.
10. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
11. Serve warm.
12. Yield: 9 servings.
Title: Chocolate Black Tea Cake
Ingredients:
- 4 eggs
- 1 butter
- 1 2/3 white sugar
- 1 all-purpose flour
- 2 baking powder
- 1 1/2 hazelnuts
- 1/3
- 1
Instructions:
1. Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
2. In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
3. In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
4. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.
Title: Freezer Peach Pie Filling and Pie Freezing Method
Ingredients:
- 9 sugar
- 2 quick-cooking tapioca
- 3 1/2 quick-cooking tapioca
- 1/2 fresh lemon juice
- 2 salt
- 1/4 butter
- 1 cinnamon
- 4 nutmeg
- 1
- 4
- 1
- 1/2
Instructions:
1. Bring a large pot of water to a boil.
2. Using a paring knife score the peaches with an X into the skins only.
3. Carefully drop the peaches into the boiling water; for about 30 seconds to 1 minute. Using a slotted spoon remove the peaches to a large bowl of ice water for 1 minute (the skins should slip off easily, if not place them back into the boiling water for 30 seconds).
4. Slice the peaches then put them into a large bowl; sprinkle with Fruit Fresh and sugar; toss to combine.
5. Stir in the tapioca, lemon juice and salt; mix well to combine.
6. Line 4 foil pie plates with heavy foil or freezer paper, placing a piece of plastic wrap over the foil.
7. Put 4-5 cups of peach filling into each pan, then loosely fold wrapping around the pie; freeze until firm.
8. When the filling is frozen solid remove from pans and wrap tightly, then return to freezer until ready to use.
9. ON PIE BAKING DAY; for each pie place one frozen pie filling in a unbaked 9-inch pie shell, then add in 4 tablespoons butter pieces (1/4-cup) then sprinkle with cinnamon and nutmeg.
10. Top the pie with an additional prepared pie crust; seal well, then flute as desired.
11. Bake for about 50-60 minutes in a 375 degree oven.
Title: Chocolate Coconut Shell
Ingredients:
- 2 butter
- 2 milk
- 2 powdered sugar
- 2/3 flaked coconut
- 3/4
Instructions:
1. Heat chocolate and oleo in pan over low heat until well blended.
2. Stir in hot milk into powdered sugar.
3. Blend into chocolate.
4. Mix in coconut, corn flakes evenly.
5. Spread on bottom and sides of a buttered 8 inch pie shell.
6. Chill until firm.
Title: Lavadores (Washboard Cookies)
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 4 eggs
- 1 lemon
- 4 flour
- 1 baking powder
Instructions:
1. Preheat oven to 350°F.
2. Using an electric mixer, cream the butter and 1 C of the sugar, about 1 minute.
3. Beat in the eggs, one at a time, blending well after each, until the batter is fluffy and pale yellow, about 2 to 3 minutes.
4. Stir in grated lemon peel.
5. In a medium bowl, wisk together flour and baking powder.
6. Using a wooden spoon, fold the flour into the egg batter.
7. Mix well. Gently knead the dough in the bowl for about 5 minutes.
8. Place the remaining 1/2 C of sugar in a shallow dish.
9. Shape pieces of dough into 1&1/2 inch balls.
10. Roll in the sugar and place on parchment-lined or lightly greased cookie sheets, 2 inches apart.
11. Flatten gently with tines of a fork to make horizontal lines.
12. Bake for 20 minutes or until a light golden color.
Title: Chocolate-Peanut Butter Phyllo Purses
Ingredients:
- 9 unsalted butter
- 6 eggs
- 4 sugar
- 3/4 vanilla extract
- 1/4 creamy peanut butter
- 1/4 sugar
- 4 1/2 phyllo pastry sheets
- 1/4 unsalted butter
- 4 vanilla ice cream
- 6
Instructions:
1. Preheat oven to 375°.
2. Butter a 13x9-inch baking pan.
3. Line bottom of pan with parchment paper.
4. Melt chcolate and butter in heavy medium-size saucepan over low heat, stirring occasionally.
5. Remove from heat.
6. Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick; stir chocolate mixture into yolk mixture.
7. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form.
8. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry.
9. Carefully fold egg whites into chocolate mixture.
10. Transfer butter to prepared pan.
11. Bake until toothpick inserted into center comes out clean, about 15 minutes.
12. Press down edges until even with middle of brownies.
13. Cool completely.
14. Using 2 3/4-inch diameter cookie cutter, cut out 12 rounds.
15. Bring 1/2 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat.
16. Remove from heat.
17. Add chopped chocolate and whisk until completely melted.
18. Refrigerate until firm, about 1 hour.
19. Preheat oven to 400°.
20. Lightly butter rimmed baking sheet.
21. Stir peanut butter and 4 teaspoons sugar in small bowl to blend.
22. Cut each phyllo sheet in half crosswise to form twelve 13x8 1/2-inch strips.
23. Place 1 phyllo strip vertically on work surface.
24. Brush with melted butter.
25. Place 2nd phyllo strip horizontally across first, forming a cross; brush with butter.
26. Stack 2 brownies in center of pastry.
27. Top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture.
28. Gather ends of phyllo strips together over brownies to form a purse.
29. Twist ends closed.
30. Brush purse with melted butter and place on prepared baking sheet.
31. Repeat with remaining ingredients to form a total of 6 purses.
32. Bake until golden brown, about 15 minutes.
33. Serve with vanilla ice cream.
Title: Fabulous Icing
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 1 milk
- 3/4 vanilla
- 1
Instructions:
1. Mix the butter, Crisco and sugar on medium electric beaters to start out.
2. Then on high for AT Least 10 minutes.
3. To the sugar mixture, add the hot milk gradually a very little bit at a time; it will be very fluffy.
4. Add the vanilla.
5. Spread on cooled cake.
6. It is Important that you mix for 10 minutes.
7. Or you will change the texture of the frosting.
Title: Grocery Store Gossip Pound Cake
Ingredients:
- 1 sour cream
- 1 sugar
- 1/2 eggs
- 3/4 vanilla
- 5
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In large mixing bowl, combine all ingredients together.
3. Beat on medium speed for approximately two minutes.
4. Pour into greased 9x13 cake pan, spread evenly.
5. Bake 20-30 minutes at 350 degrees.
6. Cake will spring back when done.
7. It is great brushed lightly with melted butter or your favorite icing!