lumicero/recipes-ing2inst huggingface dataset:
Title: Rolled fondant
Ingredients:
- 1 gelatin
- 1/4 water
- 1/2 light corn syrup
- 1 vegetable shortening
- 2 confectioners' sugar
- 8
- 2 -3
Instructions:
1. Sprinkle gelatin over the water in a 2-cup heatproof glass measure and let stand for 5 minutes.
2. Set into a small pan of simmering water and stir until the gelatin is dissolved.
3. (This can be done in a microwave on high for a few seconds).
4. Blend in the glucose and glycerin, then add the shortening and stir until melted.
5. Remove from heat.
6. Place the sugar in a bowl and make a well in the center.
7. Add the gelatin mixture and stir with a lightly greased wooden spoon until blended.
8. Mix lightly with greased hand and knead vigorously in the bowl until most of the sugar is incorporated.
9. Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny.
10. If the Fondant seems dry, add several drops of water and knead well.
11. If it seems too sticky, knead in more powdered sugar.
12. The Fondant will resemble a smooth, well-shaped stone.
13. When dropped, it should spread very slightly but retain its shape.
14. It should be malleable like clay, soft but not sticky.
15. Rolled Fondant may be used at once but seems to work more easily when allowed to rest for several hours.
16. It is important to keep Fondant covered to prevent it from drying.
17. Wrap tightly in plastic wrap and place in an airtight container.
18. It will firm slightly upon standing.
19. When ready to roll out, spray the work surface and rolling pin with nonstick vegetable spray.
Title: The Cake Mix Doctor's Easy Refrigerator Coconut Cake
Ingredients:
- 18 1/4 milk
- 1 cream of coconut
- 1/2 eggs
- 3 sour cream
- 2 granulated sugar
- 1 3/4 sweetened flaked coconut
- 1
- 3 1/2 - 4
Instructions:
1. .Place a rack in the center of the oven and preheat oven to 350. Lightly mist three 9 inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Stir the cream of coconut to make sure that is mixed together.
3. Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended.
4. Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place two pans on that rack and one in the center of the rack above.
5. Bake the cake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster, so test it for doneness first.
6. While the cakes bake, make the frosting. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer.
7. Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.
8. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, and then invert again so they are right side up.
9. While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers.
10. To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with a heaping 2/3 cup frosting. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Repeat this process with the remaining layers and frost the top and sides of cake. Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish.
11. This cake can be stored in the refrigerator for up to one week.
Title: Citrus Carrot Cake
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 4 eggs
- 2 orange zest
- 1 lemon zest
- 2 fresh lemon juice
- 3 carrots
- 4 all-purpose flour
- 1 1/2 whole wheat flour
- 1 1/2 baking powder
- 2 ground cinnamon
- 1 salt
- 1/4 walnuts
- 1 raisins
- 1 cream cheese
- 8 butter
- 1/2 vanilla extract
- 1 powdered sugar
- 1 orange, zest of
- 1 walnuts
Instructions:
1. CAKE INSTRUCTIONS: Stir together the flours, baking powder, cinnamon, and salt.
2. In a large bowl, cream the butter or margarine with the sugars.
3. Beat in the eggs, and then the citrus peels and juices.
4. Stir in the carrots.
5. Beat the flour mixture into the carrot mixture.
6. Stir in the walnuts and raisins.
7. Pour the batter into a greased and floured 9x13 inch pan.
8. Bake at 350 degrees F for about 90 minutes, or until it tests done with a toothpick.
9. Transfer to a rack to cool.
10. FROSTING INSTRUCTIONS: Beat cream cheese, adding butter, orange rind, and vanilla.
11. Add powdered sugar in thirds, beating.
12. Frost cake, top with nuts.
Title: Peach Cobbler - Crusty and Gooey/Carrie Sheridan
Ingredients:
- 1/2 butter
- 1 sugar
- 1/4 flour
- 3/4 sugar
- 3/4 baking powder
- 2 salt
- 1/4 milk
- 3/4 frozen blueberries
- 1
Instructions:
1. Melt 1 stick butter in 2 QT souffle [or casserole] dish in 350 degree oven.
2. Drain peaches in a sieve, sprinkle 1/4 cup sugar over and let sit over a bowl.
3. Meanwhile, blend flour, sugar, baking powder and salt. Whisk in milk.
4. When butter is melted, remove from oven.
5. Add batter all at once.
6. Add blueberries to drained, sugared peaches.
7. Pour peaches in sugar over batter carefully. DO NOT STIR!
8. Bake at 350 for 35-40 minutes.
9. the sugar caramelizes to a brown crust around edge - and is so good against the soft peaches and gooey batter!
Title: Luby's Cafeteria Chocolate Chess Pie
Ingredients:
- 1 1/2 granulated sugar
- 1/3 all-purpose flour
- 1/3 butter
- 2 margarine
- 3 evaporated milk
- 1 1/4 light corn syrup
- 1/4 vanilla extract
- 1
- 2
- 9
Instructions:
1. Preheat oven to 375°F.
2. In large bowl, combine sugar, flour, butter, and cocoa.
3. Mix well.
4. Add eggs one at a time, mixing well after each addition.
5. Add evaporated milk, corn syrup, chocolate, and vanilla.
6. Mix well.
7. If using refrigerated crust, unroll and place into pie pan.
8. Pour batter into pie shell.
9. Bake 45 to 50 minutes or until wooden pick inserted in center comes out almost clean.
10. Do not overbake.
Title: Orange White Chocolate Fudge
Ingredients:
- 2 white chocolate chips
- 1 sweetened condensed milk
- 4 butter
- 1
- 8
- 12
Instructions:
1. Prepare an 8x8 pan by lining it with foil and spraying the foil with a light coating of nonstick spray.
2. Slice the butter into small slices (so it melts faster), and put the chips, milk, and butter in the top of a double boiler, and set it to medium heat.
3. If you don't have a double boiler, you can put a small amount of water in a pot, and place a bowl (I use a glass bowl) on top of the pot (but don't let the water touch the bottom of the bowl as the water boils).
4. Slowly let the mixture melt and combine, stirring occasionally. It takes a little time and a little patience, especially if you REALLY love fudge!
5. Once all the chips are melted, pour ONLY HALF of the mixture into the prepared pan.
6. Working fairly quickly, so the bottom half that you just poured out doesn't set, go ahead and add the extract and food coloring to the remaining fudge mixture that is left in the double boiler.
7. Stir well to make sure food colorings and extract are combined, and pour on top of white mixture in prepared pan.
8. Shake the pan a little if you need to, to make sure the fudge is all the way to the edges, then take a knife and slowly swirl it through the fudge to make -- you guessed it - a swirly design! (Do this slowly, if you go too fast, you'll get air bubbles in your fudge.).
9. Let set on the counter, if the kitchen is cool enough, and transfer to fridge to fully harden. Because of the butter content, it will become quite soft at room temperature. To lessen this, the amount of butter can be reduced (or even eliminated, I'm told, though I've never eliminated it myself).
Title: Way Too Easy Choc/Orange (Jaffa) Cake
Ingredients:
- 1 eggs
- 2 orange
- 1/2
- 1/4
- 2 -3
- 1
Instructions:
1. In a large bowl mix cocoa into dry cake mix.
2. Chop well washed orange in 6-8 chunks, discard seeds, blitz orange til mushy.
3. In separate bowl whisk eggs, salad oil, orange juice til combined.
4. Pour wet ingredients into cake mix, add orange mush and beat all for 4-5 minutes. If it seems a litte dry add water a few drops at a time. Mixture should "ribbon" off beaters.
5. Pour into buttered and floured bundt pan, thump to settle.
6. Bake for 30-40 minutes at 350. Test before removing from oven.
7. Leave to cool before turning out.
8. Frost or glaze with choc orange frosting.
Title: Black Joe Cake
Ingredients:
- 2 flour
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1 milk
- 1 vanilla
- 1/2 sugar
- 1 eggs
- 2
- 1
Instructions:
1. Put everything into a mixing bowl EXCEPT the hot coffee; beat well.
2. Add the hot coffee and mix.
3. Put into a 9x13 greased pan or layer pans.
4. Bake 375 degree oven for about 25-30 minutes or till done.
5. Frost when cool.
Title: Yummy Peach/Strawberry/Kiwi Trifle
Ingredients:
- 1 mandarin oranges
- 1 frozen sliced strawberries
- 1 kiwi
- 16
- 1
- 2
Instructions:
1. In a trifle dish start with the angel food cake and tear or cut into small pieces and put a layer on the bottom.
2. Pour a little peach juice from the peaches over it.
3. Put a layer of peaches starting at the outside and working your way inches.
4. Put a layer of whipped topping.
5. Put another layer of angel food cake.
6. Pour some of the juice off the peaches over that.
7. Put a layer of strawberries again starting at the outer edge.
8. Put a layer of whipped topping.
9. Put a layer of angel food cake.
10. Put a layer of peaches just around the outside at the top of the dish and fill the center with whipped topping.
11. Slice the kiwi and put them on top of the whipped topping just inside the peaches.
12. Put mandarin oranges just inside the kiwi in a circle.
13. Put a strawberry in the center of the mandarin oranges.
14. Grate some chocolate shavings on top.
Title: Strawberry Party Trifle
Ingredients:
- 1 instant vanilla pudding
- 1 pineapple tidbits
- 1 Cool Whip
- 1 pecans
- 1 maraschino cherries
- 1
Instructions:
1. Prepare cake mix according to package directions.
2. Bake in 2 (9 inch) layer pans.
3. Cool, and break up one layer. (Freeze other layer for later use, or double this recipe.).
4. Prepare pudding mix according to package directions.
5. Layer ingredients in 3-qt. glass bowl in following order:
6. cake pieces, pudding, pie filling, pineapple, cool whip.
7. Sprinkle with pecans and cherries.
8. Refrigerate for 3 hours, or overnight.
9. Scoop into sherbet glasses, or serve from glass bowl.
10. Enjoy!
Title: Crumbly Blackberry Crisp
Ingredients:
- 3/4 sugar
- 2 flour
- 5 fresh blackberries
- 1 butter
- 1 flour
- 1 sugar
- 1 baking powder
- 1/2 egg
- butter
Instructions:
1. Preheat oven to 375°F.
2. Mix sugar and the 2TBS of flour in a bowl.
3. Add berries and toss to coat evenly.
4. Add berries to a well buttered 9x9x2 baking pan.
5. Combine 1 cup flour, sugar and baking powder. Mix well.
6. Make a well in the center and add beaten eggs.
7. Beat until the mixture is crumbly.
8. Sprinkle the crumbs over berries.
9. Drizzle melted butter over crumbles.
10. Bake for 45 minute or until crisp.
11. You may want to place a baking sheet under the crisp in case of spillover.
Title: Coconut Macaroon Wreaths
Ingredients:
- 2/3 sweetened condensed milk
- 3 1/2 sweetened flaked coconut
- 1 vanilla
- 1 salt
- 1/2
- 1/8
- 1
Instructions:
1. Preheat oven to 325.
2. Butter and flour your mini-doughnut pan(s) and set aside. You can also just scoop this out on to a baking sheet and make a hole in the center using your fingers.
3. In a large bowl, combine condensed milk, flavorings, egg white and salt. Blend in coconut until fully coated.
4. Press mixture into doughnut pan, filling to just under the top.
5. Bake for 16-20 minutes or until lightly golden, rotating once halfway through bake time.
6. Allow cookies to cool in pan for 10 minutes. Using a knife, cut around each cookie and pop them out.
7. In a double boiler, melt chocolate. Dip the cookies in the melted chocolate and place onto baking tray lined with parchment paper. Drizzle chocolate over the tops using a piping bag or even just a spoon.
8. Allow to fully set in refrigerator for 10-15 minutes.
Title: Apple Pie Mix-Up
Ingredients:
- 1 cooked brown rice
- 1/4 almond butter
- 1 maple syrup
- 1/2
Instructions:
1. Put it all in a bowl without mixing.
2. Heat it in the microwave for 25-35 seconds on high.
3. Remove from microwave and mix loosely with a fork.
4. Enjoy :).
Title: Maamoul
Ingredients:
- 2 flour
- 1 baking powder
- 1 sugar
- 1 salt
- 10 unsalted butter
- 2 milk
- 1/4 dates
- 2 orange zest
- 1 water
- 2
Instructions:
1. Preheat the oven to 325 degrees.
2. Make the dough by combining flour, baking powder, sugar, and salt in a large bowl. Cut in the butter until crumbs form. Then add the oil and milk until the dough just forms. You can also do this in a food processor.
3. Prepare filling by combining all ingredients in the food processor until a paste is formed.
4. Roll the dough into small balls. Recipe should yield 18-20 balls. Pat each ball into a round 1/4 to 1/3 of an inch thick. Put a teaspoon of filling in the center of the dough and bring the edges up around the filling. Seal the dough around the filling and roll the ball in your hand until well rounded.
5. Place the balls on a lined or greased cookie sheet, seam down. Pierce the dough with a fork or paring knife to vent.
6. Bake about 25 minutes.
Title: Fried Cinnamon Apple Rings
Ingredients:
- 3 -4 gala apples
- 1 all-purpose flour
- 1/4 baking powder
- 2 sugar
- 1/4 salt
- 1/4 cinnamon
- 1 egg
- 1 buttermilk
Instructions:
1. In a medium-sized bowl, add the flour, baking powder, sugar, salt and ¼ teaspoon cinnamon. Set aside.
2. In a small bowl, combine the egg and buttermilk and mix well.
3. In a third dish, mix the remaining <U+2153> cup sugar and 2 teaspoons of cinnamon and reserve for topping.
4. Slice apples into ¼-inch slices. Using a biscuit cutter, remove the cores along with the seeds, leaving ¼-inch-wide rings. Pat the apple rings dry with a paper towel to remove excess moisture.
5. Over medium-high heat, heat the vegetable oil in a frying pan to 350 degrees Fahrenheit.
6. As the oil heats, combine the flour mixture and the buttermilk mixture together into the batter, mixing well to remove any lumps.
7. Dip the apple rings, one at a time, into the batter. Tap apple rings against the side of the bowl to remove any excess batter.
8. Gently place the rings in the hot oil and fry in small batches, turning so that they brown on both sides.
9. Once the apple rings are golden and crispy, transfer to a paper towel-lined plate to remove excess oil.
10. Dip each apple ring into the cinnamon sugar and coat evenly. Place on a wire cooling rack – setting the fried-and-coated rings on a plate will result in soggy apple rings! – and serve warm.
11. Cinnamon Sugar Topping.
12. – <U+2153> cup sugar.
13. – 2 teaspoons cinnamon.
Title: Yuletide Toffee Squares
Ingredients:
- 4 1/2 oats
- 1 brown sugar
- 3/4 butter
- 1/2 corn syrup
- 1 vanilla
- 1/2 salt
- 1
- 2/3
Instructions:
1. Heat oven to 400°F.
2. Grease 15 x 10 inch jelly roll pan.
3. Combine oats, brown sugar, butter, corn syrup, vanilla, and salt; mix well. Firmly press mixture into prepared pan.
4. Bake about 18 minutes or until misture is brown and bubbly. Remove from oven.
5. Immediately sprinkle chocolate chips evenly over toffee. Let stand for 10 minutes. Spread chocolate evenly over toffee; sprinkle with nuts.
6. Cool completely; cut into squares.
7. Store tightly covered in cool, dry place.
Title: Perfect Peach Crisp
Ingredients:
- 10 sugar
- 1 1/2 tapioca
- 5 cinnamon
- 1 brown sugar
- 1 flour
- 1 quick oats
- 1 margarine
- 1 butter
Instructions:
1. Mix the filling ingredients together and pour into a glass 9x13-inch (you may need a little larger pan if your peaches are huge--mine was right to the top though and did not overflow).
2. Crisp:
3. Place all the ingredients in a medium bowl.
4. Cut the margarine into the other ingredients to make it crumbly.
5. Sprinkle over peaches.
6. Bake in 350°F oven for 45 minutes to 1 hour or until bubbly and brown.
7. Serve warm with ice cream.
Title: Best Gender Reveal Cupcakes Ever!
Ingredients:
- 2 eggs
- 3 water
- 1 1/4 butter
- 1/3 powdered sugar
- 2 white chocolate
- 9 vanilla
- 8 heavy whipping cream
- 2 heavy whipping cream
- 3 vanilla instant pudding mix
- 1 white chocolate pudding mix
- 2
- 10
Instructions:
1. Cupcakes:
2. Bake the cupcakes as per the instructions on the cake mix box.
3. I suggest doing this the night before as I did -- being pregnant saps my energy and dividing the work makes it easier for me! I also cooled the cupcakes and put them in the freezer to make them easier to work with and ice the next day.
4. Icing:
5. Set the Butter out so it gets to be room temperature. Next take the 8 oz of white bakers chocolate and chop it up and put it into a microwaveable bowl. Microwave it in 15-20 sec increments, stirring in between, until melted. Whip the Butter and white chocolate together (first I squished the butter with a fork and then used a mixer). Add the Vanilla and Heavy whipping cream and mix well. Keep using your mixer and gradually add the 9 cups of powdered sugar. Set Aside.
6. Surprise Filling:
7. Take the heavy whipping cream out of the freezer (you put it in there 20 minutes ago, right?) and dump it in your bowl. Using cool or cold beaters on your mixer, beat the whipping cream on medium-high until it starts to get thick. Add the Jello pudding mix and keep mixing until it gets really thick and somewhat stiff. Fold in your desired amount of preserves (I used about 2/3 of a small jar) and add food coloring. Beat the mixture until it's a even color.
8. Filling the Cupcakes:
9. Take the cupcakes out of the freezer immediately after finishing the filling. Cut a upside down triangular cylinder out of the top of the cupcake. (That makes sense, right?) Cut the point off the triangular cylinder so it leaves lots of room for filling and it will be like a lid.
10. Using a regular spoon, fill the cupcakes with the colored surprise filling and put their "tops" back on carefully.
11. Icing the cupcakes:
12. take your icing and either just slather it on the top, covering any hint of blue or pink filling -- or be all fancy-like and use an icing bag and tips and swirl on a beautiful top. Add blue and pink sprinkles or whatever you like on top of that.
13. Store Cupcakes in the refrigerator! They can last a few days, just make sure to store in the fridge!
14. You may have left over filling -- which my pregnant self and my small children had no problem eating out of the bowl with a spoon!
Title: Chocolate Eclaire Cake
Ingredients:
- 2 instant vanilla pudding
- 3 1/4 milk
- 1 Cool Whip
- 24 graham crackers
- 1/3 sugar
- 1 milk
- 1/4 butter
- 1/2 vanilla
- 1
Instructions:
1. Beat 3 cups milk & pudding. Fold in Cool Whip.
2. Layer graham crackers in the bottom of a 9 x 13" pan. Break as needed to fit. Spread 1/2 of the pudding mixture on top of crackers. Add another layer of crackers on top. Add remaining pudding mixture. Top with remaining crackers.
3. To make topping, bring cocoa, milk and sugar to a full boil for one minute, stirring frequently.
4. Remove from heat to cool for one minute. Add butter & vanilla, stirring until butter is melted.
5. Pour topping over cake.
6. Refrigerate until topping is set.
Title: Afghanistan Firnee, Almond & Cardamom Cream Pudding
Ingredients:
- 3 white sugar
- 1/3 cornstarch
- 1/2 cold water
- 1/4 ground cardamom
- 1/2 saffron thread
- 1/2 pistachio nut
- 1/4
Instructions:
1. Put 2 1/2 cups milk in a saucepan, add sugar and a pinch of salt heat slowly, stir to dissolve the sugar, Heat until warm.
2. Blend the corn startch into the remaining 1/2 cup of milk add to the warm milk, stirring constantly.
3. Add the almonds keep stirring until the mixture bubbles and thickens- Use a whisk if starts to becomes lumpy.
4. Add cardamom& Saffron, cook on low for 5 minutes- keep at a slow simmer.
5. Pour into 6-8 dishes, Sprinkle with pistachio nuts arouns the edges.
Title: Shortbread Cookies
Ingredients:
- 1 1/2 margarine
- 8 cream cheese
- 1/2 sugar
- 3 flour
- sugar
Instructions:
1. Combine margarine, cream cheese and sugar, mixing until well blended. Add flour; mix well. Shape level teapoonfuls of dough into balls; place on greased cookie sheet.
2. Bake at 400, 10-12 minutes or until edges are lightly browned. Cool; sprinkle with confectioners' sugar.
Title: The Best and Easiest Flourless Peanut Butter Cookies
Ingredients:
- 1 creamy peanut butter
- 1 sugar
- 1 egg
Instructions:
1. Preheat oven to 350 degrees.
2. Place all of the ingredients in a bowl and mix thoroughly.
3. With a Tablespoon, roll the dough into little balls, crisscrossing with a fork on top, and put in the oven, an inch apart from one another. You can change the yield by making the cookies bigger or smaller.
4. Bake for about 10 to 15 minutes, or until edges turn a golden-brown.
5. Place on rack to cool or just eat them straight out - that's when they're the best!
6. Eat em up and don't forget to save for everyone! .
Title: Easy Bakery-Style Doughnut Topping Glaze
Ingredients:
- 1 icing sugar
- 1 light corn syrup
- 1 hot water
- 10
- 12
Instructions:
1. In a bowl combine the icing sugar with corn syrup, hot water and food colouring (for a thicker icing add in more icing sugar until desired consistency) mix until well combined.
2. Dip tops of doughnuts in the coloured icing, then immediately sprinkle with desired toppings (if using).
3. Place on a wire rack to set.
Title: Taro Mousse Cake
Ingredients:
- 1 sugar
- 12 powdered milk
- 1/2 butter
- 4 eggs
- 6 vanilla extract
- 2 flour
- 1 baking powder
- 1 salt
- 1 skim milk
- 1/4 margarine
- 1/2
- 1
Instructions:
1. Method: To prepare cake: Preheat oven to 350 degrees.
2. Beat egg yolks and 1 cup sugar.
3. Fold in flour, salt and baking powder.
4. In a separate bowl, beat egg whites to soft peaks with remaining sugar.
5. Gently fold egg whites into batter.
6. If you are using oil or butter for added richness, fold that in last.
7. Pour batter into ungreased 9 inch, round cake pan.
8. Bake about 20 minutes, or until toothpick inserted comes out clean and cake is a light golden brown.
9. To prepare filling: In a chilled bowl with a hand mixer, whip cream until it forms soft peaks.
10. In a separate bowl, combine sugar, powdered milk and warm mashed taro until blended.
11. Add butter and combine.
12. Wait until mixture has cooled to room temperature, then fold in whipped cream.
13. Slice cake in half horizontally.
14. Spread filling on bottom layer with spatula.
15. Add top layer of cake.
16. Note: Peel taro root, cut into 1/3 inch thick slices and steam until soft, about 30 minutes.
17. When root is cooked, mash it with a fork or ricer.
Title: Butterfinger Dip (For Fruits or Cookies)
Ingredients:
- 8 Cool Whip
- 1 instant butterscotch pudding mix
- 2 apples
- 1 crushed pineapple
- 1/4
Instructions:
1. Finely chop Apples.
2. Gring Peanuts in a food processor to a fine crumb.
3. Mix dry Pudding powderand Cool Whip together.
4. Stir Apples, drained Pineapple and Peanuts into the the Cool Whip mixture.
5. Chill for 1 hour.