lumicero/recipes-ing2inst huggingface dataset:
Title: Boston Cream Pie
Ingredients:
- 6 unsalted butter
- 1 sugar
- 2 eggs
- 1 1/2 vanilla
- 1 3/4 cake flour
- 2 baking powder
- 1/2 salt
- 2/3 milk
- 1 milk
- 1/2 granulated sugar
- 3 flour
- 1/8 salt
- 2 vanilla
- 1 1/2 butter
- 4 milk
- 1/4 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350*; butter and lightly flour two 8-inch round cake pans.
2. Cream butter and slowly beat in sugar.
3. Add egg yolks and vanilla; beat until blended.
4. Sift flour, baking powder and salt onto wax paper.
5. Alternately blend the dry ingredients and the milk into butter mixture in three stages.
6. Beat until smooth.
7. In a separate bowl, beat egg whites until stiff but not dry.
8. Fold egg whites into cake batter.
9. Spoon batter into prepared cake pans; bake 30-35 minutes, or until toothpick comes out clean.
10. Cool 5 minutes in pans, then remove to wire racks and cool completely.
11. Meanwhile, prepare filling: Heat milk in pan until very hot, then briskly stir in sugar, flour and salt.
12. Cook over medium heat until very thick.
13. Spoon a small amount of thickened milk into beaten egg yolks, and beat until blended.
14. (This tempers the egg yolks so they wont cook when you add them to the thickened milk.) Whisk in the egg yolks, and continue to cook and stir for another 4-5 minutes.
15. Remove from heat; add vanilla.
16. Cool, stirring occasionally.
17. Cover well, and refrigerate until ready to use.
18. For chocolate drizzle: Melt butter and chocolate in saucepan.
19. Remove from heat and add milk.
20. Add a little confectioners' sugar at a time, until you reach a disered consistency.
21. Drizzle over assembled cake.
22. Enjoy!
Title: Icebox Freezer Cake
Ingredients:
- 4 coconut flakes
- 1 golden raisin
- 1 raisins
- 1 blackberry
- 2 pecans
- 12 walnuts
Instructions:
1. Mix all ingredients together in large bowl until all is covered throughly with condensed milk.
2. Pour into greased loaf pan cover with aluminum foil and freeze until hard.
3. Serve frozen.
Title: Strawberries in the Snow Trifle
Ingredients:
- 1 cream cheese
- 8 sweetened condensed milk
- 1 Cool Whip
- 12 strawberries
- 2 sugar
- 1 strawberry gelatin
- 2 cornstarch
- 3 water
- 1
Instructions:
1. Mix the water, sugar and cornstarch in a pan.
2. bring to a boil over medium high heat and boil for one minute.
3. remove from the heat and add the gelatin powder.
4. Stir until blended.
5. Allow the mixture to cool.
6. Slice the berries, add to the jello mixture.
7. In a separate bowl, using an electric mixer, blend the cream cheese and sweetened condensed milk.
8. In a large bowl, add 1/3 the angel food cake, drizzle with 1/3 of the cream cheese mixture, then spread 1/4 of the cool whip over the top.
9. Add 1/3 of the berries mixture to the bowl.
10. Continue to layer until all the ingredients are used, ending with a layer of berries.
11. Top with remaining cool whip.
12. Chill for at least 2 hours.
13. Best if eaten the same day, if it sits overnight, it will be too soggy.
Title: Orange Cake
Ingredients:
- 1 1/4 cake flour
- 1 Equal sugar substitute
- 24 sugar
- 1/4 baking powder
- 1 salt
- 1/2 cold water
- 3/4 pure vanilla extract
- 1/3 orange zest
- 4 cream of tartar
- 1
- 2
- 8
- 1/2
Instructions:
1. Preheat oven to 325. Have ready a 12 cup bunt pan, ungreased.
2. Combine the flours, equal, sugar, baking powder, and salt in a mixing bowl and beat in the water, oil, egg yolks, vanilla, orange oil, and orange zest.
3. In an electric mixer, beat the egg whites until you have soft peaks. Add the cream of tartar and beat until they stand in stiff peaks. Stir 1/3 of the egg whites into the flour mixture, then add the flour mixture back into the egg whites, folding in with a rubber spatula. Pour the batter into the pan and bake for 1 hour or longer, until the surface springs back when touched lightly.
4. Cool the cake in the pan on a baking rack for 10 minutes, then invert and release the cake onto the rack to continue cooling.
Title: Chocolate Chunk Toffee Cookies (Gift Mix in a Jar)
Ingredients:
- 1 1/4 flour
- 1/4 salt
- 1/2 baking soda
- 3/4 brown sugar
- 3/4 butter
- 1 egg
- 1/2 vanilla extract
- 1
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, chocolate chips, brown sugar and then toffee bits - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. CHOCOLATE CHUNK TOFFEE COOKIES GIFT TAG:.
6. Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1 egg and 1 tsp vanilla extract.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 375.
9. In a large bowl, blend the butter, egg and vanilla extract.
10. Add the contents of the jar, and stir until well mixed.
11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 10-12 minutes, or until the edges are light brown in color.
13. Allow to cool for 2 minutes on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 1 week.
Title: Andes Mint Cookies
Ingredients:
- 3/4 butter
- 1 1/2 brown sugar
- 2 water
- 2 eggs
- 2 all-purpose flour
- 2 1/2 baking soda
- 1 1/4 salt
- 1/2
- 36
Instructions:
1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls (i use a mini ice cream scoop about 1" in diameter) and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
Title: Your Choice Dessert
Ingredients:
- 1/2 butter
- 1 walnuts
- 1
- 1/2
Instructions:
1. Cut butter into cake mix.
2. Set aside 1 cup.
3. Pat remaining into bottom of 13x9in.
4. pan.
5. Spread pie filling over crust.
6. Combine walnuts and reserved crumbs.
7. Sprinkle over top.
8. Bake at 350F degrees for 30-35 minutes.
Title: Christine's Super Chocolate Cake
Ingredients:
- 1 1/2 milk
- 1 butter
- 1/2 eggs
- 2 granulated sugar
- 1 3/4 sour cream
- 1/2 vanilla
- 2 all-purpose flour
- 3 baking soda
- 2 baking powder
- 1 salt
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Lightly grease a 9" x 13" baking pan and line the bottom with parchment paper.
3. In a large bowl, whisk half of the milk with the cocoa to make a smooth paste.
4. In a saucepan on medium heat, heat the remaining milk just until steaming.
5. Whisk into the cocoa mixture, then whisk in the butter until melted.
6. Let cool slightly.
7. Whisk in the eggs, sugar, sour cream and vanilla until blended.
8. Sift the flour, baking soda, baking powder and salt over the cocoa mixture.
9. Stir just until moistened.
10. Spread in the prepared pan.
11. Bake for about 40 minutes or until the tester inserted in the centre comes out clean.
12. Let cool in the pan on a rack.
Title: Strawberry Fool
Ingredients:
- 1/2 sour cream
- 3/4 creme fraiche
- 4 berries
- 1/2 sugar
Instructions:
1. Whip 1/2 cup (125 mL.) whipping cream and stir in 3/4 cup (175 mL.) of dairy sour cream or créme fraiche.
2. Then make a decision: Do you want a smooth fool or a lumpy fool? If the answer is smooth, puree 4 cups (1 L.) of berries with 1/2 cup (125 mL.) sugar (less if they taste sweet enough) in a blender or food processor. Fold the cream into the fruit puree and chill. If you want a lumpy fool, mash the strawberries and sugar together with a potato masher, then fold in the cream.
Title: Espresso and Hazelnut Cookies Bash
Ingredients:
- 2 hazelnuts
- 3 instant espresso powder
- 2 eggs
- 1/2 light brown sugar
- 1 sugar
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 16 unsalted butter
Instructions:
1. Preheat oven to 375°F.
2. Mix together flour, baking soda and salt in a bowl.
3. Beat eggs one at a time in another bowl until light and fluffy.
4. Add butter and sugar and mix to combine.
5. Fold in expresso powder.
6. Now, add the flour mixture to the wet mixture, slowly, using a mixer on low speed.
7. Fold in nuts with a wooden spoon.
8. Drop heaped tbsps. of the prepared mixture onto 3 baking sheets. Space each piece of mixture 1 1/2 inches apart.
9. Bake cookies in 2 sheets first for about 12 minutes. Once the cookies have been baked for 6 minutes, rotate sheets front to back and from top to bottom.
10. Repeat with the third sheet.
11. Cool cookies for 2 minutes on sheets and then transfer to a wire rack to cool fully.
12. Store in an airtight container for 3 days or serve at once.
Title: Korova Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/3 baking soda
- 1/2 unsalted butter
- 3 light brown sugar
- 2/3 granulated sugar
- 1/4 fine sea salt
- 1/4 pure vanilla extract
- 1 bittersweet chocolate
- 5
Instructions:
1. Sift the flour, cocoa, and baking soda.
2. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy. (Alternatively, you can do this and all subsequent steps by hand, working with a sturdy rubber spatula.)
3. Add both sugars, the salt, and vanilla extract and beat for another minute or two.
4. Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated -- the dough will look crumbly, and that's just right.
5. For the best texture, you want to work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.
6. Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1-1/2 inches (4 cm) in diameter. (Cookie-dough logs have a way of ending up with hollow centers, so as you're shaping each log, flatten it once or twice and roll it up from one long side to the other, just to make certain you haven't got an air channel.)
7. Wrap the logs in plastic wrap and chill them for at least 1 hour. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for I month.).
8. Center a rack in the oven and preheat the oven to 325 degrees F (165 C). Line two baking sheets with parchment paper and keep them close at hand.
9. Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. (Don't be upset if the rounds break; just squeeze the broken-off bit back onto the cookie.) Place the cookies on the parchment-lined sheets, leaving about 1 inch (2.5 cm) spread space between them.
10. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature.
Title: Mississippi Mud
Ingredients:
- 1/2 butter
- 1 margarine
- 1 flour
- 1 walnuts
- 1 powdered sugar
- 16 Cool Whip
- 2 cream cheese
- chocolate pudding
- Cool Whip
Instructions:
1. Layer one.
2. Combine all ingredients for layer one in a a large bowl.
3. mix until crumbly.
4. Press into the bottom of a 9x13-inch baking dish lightly greased.
5. Bake at 350°F for 20 to 25 minutes.
6. Allow to cool completely.
7. Layer two:
8. In medium bowl beat together all ingredients for layer two.
9. Working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer.
10. Layer three:
11. Prepare pudding according to package directions.
12. Let cool, once room temperature spread it over the cream cheese mixture.
13. Layer four:
14. Top with the remaining Cool Whip.
15. Garnish with chocolate curls.
Title: Caramelized Banana Raisin Bread Pudding
Ingredients:
- 1/3 raisins
- 3 dark rum
- 1 unsalted butter
- 2 bananas
- 4 dark brown sugar
- 1 1/2 1% low-fat milk
- 2 eggs
- 3 granulated sugar
- 1/8 ground cinnamon
- 4
Instructions:
1. In a small bowl, combine raisins and rum and let stand 10 minutes. Drain, reserving rum and raisins separately.
2. In a medium nonstick skillet, melt butter over medium-high heat. When frothy, add banana slices and cook, stirring frequently, until lightly browned, about 3 minutes. Remove skillet from heat and add brown sugar and reserved rum. Return skillet to heat and cook until rum evaporates, about 30 seconds. Set aside.
3. Preheat oven to 350°. In a large bowl, whisk milk, eggs, granulated sugar, and cinnamon until blended. Stir in bread cubes. Let mixture stand 15 minutes, gently stirring a few times.
4. Spray four 8-ounce ramekins with cooking spray. Stir raisins into bread mixture. Spoon half of bread mixture among ramekins. Spoon half of bananas over top. Repeat with remaining bread mixture and bananas. Bake until puffed and golden, 30 to 35 minutes. Let cool; serve warm or at room temperature.
Title: Peanut Toffee Shortbread
Ingredients:
- 1 butter
- 2/3 brown sugar
- 1/3 cornstarch
- 2 flour
- 1/4 salt
- 2 vanilla
- 2
Instructions:
1. Beat butter at medium speed until creamy.
2. Combine brown sugar and cornstarch and add gradually to butter, beating well.
3. Gradually add flour and salt to butter mixture.
4. Beat at low speed until just blended.
5. Add vanilla and 1 cup peanuts.
6. Beat at low speed until just blended.
7. Turn dough out onto lightly greased baking sheet.
8. Roll or pat dough into a 11x14 inch rectangle leaving at least 1 inch border on each side of the baking sheet.
9. Bake at 350 for 20 minutes or until golden brown.
10. Remove baking sheet to a wire rack.
11. Sprinkle shortbread evenly with chocolate chips.
12. Let stand 5 minutes.
13. Gently spread melted chips over shortbread.
14. Sprinkle with remaining 1 cup of peanuts.
15. Cool completely.
16. Cut or break shortbread into 2 or 3 inch peices.
Title: Midori-Lime Mousse
Ingredients:
- 2 fresh lime juice
- 1 fresh lemon juice
- 1/4 sweet unsalted butter
- 1/2 sugar
- 1 eggs
- 2 lime zest
- 2 unflavored gelatin
- 1 heavy whipping cream
- 1 lime zest
- 1
Instructions:
1. In a small heavy saucepan, bring lime juice, lemon juice and MIdori just to a boil. Remove pan from heat.
2. Whisk in butter until completely melted.
3. Whisk in sugar, whole eggs, egg yolks, lime zest and gelatin until well-combined.
4. Cook the custard over moderate heat, whisking constatnly, until thickened (candy thermometer should read 170 degrees F).
5. Pour custard through a fine sieve inot a heat-proof bowl set over a larger bowl of ice water. Stir until completely cooled.
6. In a chilled mixing bowl, use an electric mixer with chilled beaters to beat the whipping cream until it just holds stiff peaks (follow the directions on the carton the cream comes in).
7. Fold the whipped cream inot the custard just until they are combined.
8. Spoon the mousse into 6 dessert glasses.
9. Chill the mousse, covered with plastic wrap, for at least 2 hours and up to 24 hours before serving.
10. To serve, garnish mousse with lime zest knots.
Title: Bread and Butter Pudding With Dates
Ingredients:
- 6 dates
- 6 eggs
- 4 caster sugar
- 2 milk
- 20 vanilla essence
- 1 nutmeg
- 1/2
Instructions:
1. Preheat the oven to 170C, 325F, Gas mark 3. Grease a 7.5cm/3 inch deep ovenproof dish.
2. Remove the crusts from the buttered bread and cut into quarters (triangles or squares).
3. Place half in the bottom of the prepared dish sprinkle with the chopped dates then arrange the remaining bread triangles, buttered side up, over the dates.
4. In a saucepan, heat the milk to hot but not boiling.
5. In a large bowl, mix together the eggs, vanilla and sugar then add the hot milk, stirring well.
6. Slowly strain over the bread and fruit, being careful not to dislodge the top layer of bread.
7. Leave to stand for 10 minutes.
8. Sprinkle with a little extra sugar and grated nutmeg then bake in the oven for 30-40 minutes until the top is browned and crispy.
Title: Peach Cobbler (Magic Bullet Express Trio)
Ingredients:
- 1 all-purpose flour
- 6 light brown sugar
- 2 ground cinnamon
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Place Meal Maker Assembly with Slicer Disc on Base. Lock on Slicer/Shredder Cover.
3. Place Prepared baking dish underneath spout.
4. Turn on Bullet Express231 and add peaches through Feed Tube.
5. Sprinkle Flour, sugar, and cinnamon over peaches, tossing gently.
6. Place Pastry dough strips on top of the peaches.
7. Bake until crust is golden brown, about 40-45 minutes.
Title: Instantly Delicious Banana Pudding Cake
Ingredients:
- 2 bananas
- 1 instant banana pudding mix
- 1 vanilla instant pudding mix
- 4 eggs
- 1 water
- 1/4 vanilla
- 1/2
- 1
Instructions:
1. Slice bananas into mixing bowl and beat until well mashed.
2. Add the rest of the ingredients.
3. Blend at medium speed for 2 minutes.
4. Pour into greased 10inch bundt pan or 13x9 pan.
5. Bake at 350 for 60-70 minutes for bundt or 50-55 minutes for 13x9.
6. Cool in pan 15 minutes.
7. Remove from pan and cool completely.
8. Dust with powdered sugar or serve with whip cream.
Title: Pumpkin Pie Squares
Ingredients:
- 3/4 flour
- 1/2 rolled oats
- 1/4 brown sugar
- 1/2 butter
- 1/2 pecans
- 398 pumpkin
- 300 eggs
- 2 ginger
- 1 cinnamon
- 1 coconut
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Combine flour, oats and brown sugar.
3. Cut in butter until crumbly and then stir in the pecans.
4. Press evenly into a 9" square baking pan and bake for 15 minutes.
5. Combine the balance of ingredients and pour over base in the pan.
6. Sprinkle with coconut and return to oven for 25-30 minutes or until set.
7. Serve warm or chilled.
8. You can garnish with ice cream or whipped cream.
Title: Mango Mousse Cake
Ingredients:
- 1 mangoes
- 1 unflavored gelatin
- 1 1/2 heavy cream
- 6 sugar
- 2 mango
- 1 mint sprig
- 1/4
- 1
- 2
Instructions:
1. Line side of 8-inch springform pan with single layer of cake slices; cover bottom with remaining slices.
2. In blender, puree jarred mango slices until smooth.
3. Transfer to a bowl; stir in 1 cup nectar and food coloring.
4. In microwave-safe bowl, sprinkle gelatin over remaining 1/2 cup nectar; stir to combine.
5. Microwave mixture on high until melted, 30 seconds.
6. Stir into pureed mango mixture.
7. Refrigerate until thickened, 20-30 minutes.
8. In large bowl, on medium-high speed, beat cream and sugar until stiff peaks form; refrigerate 1 cup.
9. Fold remaining whipped cream into mango mixture; spread in pan.
10. Refrigerate until firm, about 4 hours.
11. Run knife between side of pan and cake; remove side of pan.
12. Top with mango slices; brush with jelly.
13. Transfer reserved whipped cream to pastry bag fitted with star tip.
14. Pipe around edge of cake.
15. If desired, garnish with mint.
Title: The Whole Jar of Peanut Butter Cookies
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 2 peanut butter
- 1 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 peanuts
- 1
Instructions:
1. In a large bowl, cream butter, white sugar and brown sugar until smooth. Add the eggs, yolk and vanilla; mix until fluffy. Stir in peanut butter.
2. Sift together the flour, baking soda and salt; stir into peanut butter mixture. Finally, stir in peanuts.
3. Refrigerate the dough at least 2 hours.
4. Preheat oven to 350°F Lightly grease a cookie sheet.
5. Roll dough into walnut sized balls. Place on prepared cookie sheet and flatten slightly with a fork.
6. Bake for 12-15 minutes. Cookies should look dry on top.
7. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack.
8. Also great if you slightly undercook them!
Title: Cottage Cheese Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 3/4 cottage cheese
- 1 flour
- 2 3/4 baking powder
- 1 salt
- 1/2 baking soda
- 1/2
Instructions:
1. combine ingredients, chill overnight.
2. roll into small balls and roll in powdered sugar.
3. bake on greased cookie sheet.at 350* for 11 minutes.
Title: Easy Caramel Frosting - ATK
Ingredients:
- 2 dark brown sugar
- 1/2 butter
- 1/2 salt
- 1/2 heavy cream
- 1 vanilla
- 1 1/2 powdered sugar
- 4 butter
Instructions:
1. Place in saucepan over med heat; let it melt. Cook until a ring of little bubbles appears around the edge of melted sugar/butter mixture.
2. Whisk in ½ cup heavy cream. Cook until bubbles reappear. Remove from heat.
3. Add 1 tsp vanilla.
4. Pour into mixer bowl. Add 1 ½ cups sifted powdered sugar. Beat at medium speed until combined; add ½ stick butter cut in pieces, beat until smooth and color is lighter. Frosting will still be a little warm.
5. Place 3/4 cup frosting on top of bottom layer. Add 2nd layer and frost with remaining icing. Do this quickly so it doesn’t set up before you finish spreading.
Title: Cinnamon Streusel
Ingredients:
- 1 all-purpose flour
- 1/2 brown sugar
- 1/2 unsalted butter
- 1 ground cinnamon
Instructions:
1. Combine all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers.
2. Sprinkle over muffins or coffee cake immediately before baking.
Title: Easy Cheesecake Brownies
Ingredients:
- 19 7/8 eggs
- 1/2 water
- 2 cream cheese
- 1/2 egg
- 8 white sugar
- 1
- 1/3
Instructions:
1. Prepare the brownie mix as directed on package. I listed the ingredients you'll likely need above like 2 eggs, 1/2 c oil, and water.
2. Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg, and sugar until smooth.
3. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
4. Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.
Title: Willie's Christmas Trifle
Ingredients:
- 2 Jello gelatin
- 1 Cool Whip Lite
- 1 pudding
- 2 maraschino cherries
- 1
- 12
Instructions:
1. Line the bottom of 4 qrt bowl with sliced Angel food cake, also line the the side of the bowl about 3 inches high from the bottom.
2. In a separate bowl mix your Jello as directed on the package.
3. When Jello is half set, stir in drained cocktail fruit (be sure to remove any pineapple bits, they can interfere with the Jello setting properly.) Pour the Jello mixture into the lined bowl.
4. Let set in refrigerator.
5. Prepare custard as directed on package.
6. Let set 5 minutes.
7. Pour on top of the set Jello.
8. Let set in refrigerator at least a couple of hours before serving.
9. Ten miutes.
10. before serving top with Lite CoolWhip and cherries.
Title: Raisin Date Pecan Coffee Cake
Ingredients:
- 1 flour
- 2/3 granulated sugar
- 2 baking powder
- 1/4 salt
- 3 butter
- 1 egg
- 1/3 instant coffee
- 1/3 light brown sugar
- 3 flour
- 3 butter
- 1/2
Instructions:
1. PREHEAT oven to 375°F Stir together 1 cup flour, granulated sugar, baking powder and salt. Cut in 3 tablespoons butter to form crumbly mixture.
2. COMBINE egg and coffee; add to flour mixture, mixing just until blended. Pour into greased 8-inch (20 cm) square baking pan.
3. MIX brown sugar and 3 tablespoons flour. Cut in 3 tablespoons butter until mixture is crumbly. Stir in cereal. Sprinkle topping over cake batter. Bake 30 to 35 minute or until toothpick inserted in centre comes out clean. Serve warm.