lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate-Espresso Mini Souffles
Ingredients:
- 2 unsalted butter
- 1 unsalted butter
- 1/2 granulated sugar
- 2 brandy
- 1 water
- 1 instant coffee granules
- 1/4 bittersweet chocolate
- table salt
- egg
- confectioners' sugar
Instructions:
1. Lightly butter two 6-oz. ramekins and dust with granulated sugar, tapping out excess. Set the ramekins on a small baking sheet.
2. Stir together the liquor or water and the espresso powder. Set aside and stir occasionally until the coffee is dissolved. Melt the chocolate and butter in a medium metal bowl over a pan of simmering water or in a microwave. Remove from the heat and whisk until glossy and smooth. Stir in the coffee mixture and the salt. Whisk in the egg yolks, one at a time. Add about one-third of the confectioners' sugar and whisk until well blended and smooth. Set aside.
3. In a medium bowl, beat the egg whites with an electric mixer on medium-high speed until they're very foamy and they're just beginning to hold soft peaks. Increase the speed to high and gradually sprinkle in the remaining confectioners' sugar. Continue beating until the peaks are firm and glossy. Spoon about one-quarter of the beaten whites into the chocolate mixture and whisk until blended. Add the remaining whites and gently fold them in until just blended. Pour evenly into prepared ramekins (the mixture will almost completely fill the ramekins). If you want to bake the soufflés within 24 hours, refrigerate them. (To refrigerate: Chill for about 30 minutes, and then cover in plastic and return to the refrigerator for up to 24 hours.) If you want to hold them for longer, freeze them according to the make-ahead tips below.
4. Heat the oven to 400°F Unwrap the ramekins, set them on a baking sheet, and bake until they're puffed and risen about 1 inch above the ramekin, 15 minute The top will still be slightly sunken in the center; consider it a place to pop in a few berries or a dollop of whipped cream. Remove the soufflés from the oven and serve immediately.
5. Make Ahead Tips: Put the filled ramekins into the freezer, uncovered, for 20 minute Then wrap each ramekin well in plastic and freeze for up to two weeks. To bake straight from the freezer, unwrap the ramekins and set on a small baking sheet or jellyroll pan. Let them sit for 20 minute while heating the oven to 400°F Bake on the baking sheet until puffed and risen about 1 inch above the ramekin, 18 minute Remove from the oven and serve immediately.
Title: Homemade Granola
Ingredients:
- 8 old fashioned oats
- 1/2 toasted wheat germ
- 1/2 unsalted sunflower seeds
- 2 sesame seeds
- 2 ground cinnamon
- 1 nutmeg
- 1/2 honey
- 1 unsalted butter
- 1 margarine
- 1 raisins
- 1 dried cranberries
Instructions:
1. Heat oven to 300 degrees. Line 3 baking sheets with parchment.
2. In a very large bowl (or 2 large bowls), toss together dry ingredients. In a small bowl, whisk together liquid ingredients. Combine dry ingredients and liquid ingredients and stir well.
3. Spread mixture onto 2 baking sheets. Bake until golden brown, 30 to 40 minutes. Transfer to a wire rack to cool. Cool only 10 to 20 minutes, until possible to touch with hands. If cool too long, it sticks to the paper and becomes hard.
4. While granola cools, toast coconut. Increase oven temperature to 350 degrees. Spread coconut on top of one baking sheet. Bake 3 to 5 minutes until toasted light brown. Transfer immediately to a large flat plate to cool.
5. When granola is cool enough to handle, place granola, coconut and dried fruit in a very large bowl, break-up and blend with your hands. Finish cooling before storing in an airtight container.
Title: Ribbon Cookies (By Donna B of Summerville of So. Carolina)
Ingredients:
- 1 butter
- 1/2 sugar
- 1 vanilla extract
- 1/2 lemon rind
- 1/2 flour
- 1/2 salt
- 2 1/2 confectioners' sugar
- 1/4 milk
- 2/3
- 1/2
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. In a bowl, cream together butter & sugar till well-blended. Add egg yolk, vanilla, lemon extract & lemon rind. Mix well.
3. In a 2nd bowl, combine flour & salt. Gradually add flour mixture to sugar-butter mixture & blend well.
4. Shape dough into 3/4-in diameter ropes along the length of the baking sheets. W/your finger, press a long groove into the middle of ea rope, being careful not to press all the way down to the baking sheet. Bake 10 minutes.
5. Remove cookies from the oven & spoon preserves (or jam) in a thin line down the centers of the grooves. Return to oven & bake 7-10 more minutes, till firm & light golden in color.
6. Combine confectioners sugar & milk; drizzle sugar mixture over hot cookies. Immediately cut cookies at a 45 degree angle in 1-in lengths. Let cool on baking sheets & then transfer to cooling racks.
Title: Sweet Pumpkin Squares
Ingredients:
- 1 flour
- 1/2 quick oats
- 1/2 brown sugar
- 1/2 butter
- 2 pumpkin
- 2 evaporated milk
- 4 eggs
- 1 1/2 sugar
- 2 cinnamon
- 1 ginger
- 1/2 clove
- 1 salt
- 1/2 brown sugar
- 1/2 pecans
- 2 butter
Instructions:
1. Mix first 4 ingredients until crumbly; press into greased 13x9 baking pan.
2. Bake at 350° for 20 minutes.
3. While the crust is baking: Beat all filling ingredients in lg bowl until smooth.
4. Pour into crust; bake for 45 minutes.
5. Topping: Mix the topping ingredients; sprinkle over filling and bake another 15 minutes until knife comes out clean.
Title: Easy and Delicious Meringue Cookies
Ingredients:
- 4 vanilla extract
- 1 cream of tartar
- 1/8 sugar
- 1
Instructions:
1. Preheat oven to 225f.
2. Beat egg whites in a metal bowl with a hand-held beater or a mixmaster untill foamy. Add vanilla and cream of tartar.
3. Continue to beat, and add sugar one tsp at a time.
4. Beat untill it forms stiff peaks.
5. Put meringue into a thin square bag, and cut a SMALL hole in a bottom corner of the bag, so the meringue will come out in a string about the size of a thick pencil.
6. On a cookie sheet lined with pachment paper squeeze from outside in, making a spiral, then make a peak in the middle. The meringue should be about 1 inch in diameter. You will probably need a second cookie sheet.
7. bake for one hour, or untill tops are golden brown.
Title: White Fruit Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 5 eggs
- 1 vanilla extract
- 1 pineapple
- 1 maraschino cherry
- 3/4 pecans
- 4 flour
- 2
Instructions:
1. Beat butter and sugar together.
2. Add eggs one at a time; beat after adding each one.
3. Mix in the vanilla extract and lemon extract.
4. Mix pineapple, maraschino cherries and pecans together separately.
5. Coat fruits with the flour.
6. Fold the fruit, pecan, and flour mixture into the batter gently.
7. Line the baking pan of your choice with wax paper.
8. Pour in the batter and spread it to where it is even and settled.
9. Preheat oven to 350 degrees Fahrenheit.
10. Bake for 1 hour and 15 minutes.
Title: Apple Cake
Ingredients:
- 1/2 all-purpose flour
- 1/3 granulated sugar
- 1 baking powder
- 1/8 salt
- 1/2 pure vanilla extract
- 2 eggs
- 2 baking apples
- 1/3 granulated sugar
- 4 egg
- 1/3 unsalted butter
- 1
- 3
Instructions:
1. Preheat the oven to 400 degrees F (200 C).
2. Butter a 9-inch springform pan and set it aside.
3. In a large bowl, combine the flour, sugar, baking powder, and salt, and stir to blend.
4. Add the vanilla extract, eggs, oil, and milk, and stir until well blended.
5. Add the apples and stir to thoroughly coat them with the batter.
6. Spoon the mixture into the prepared cake pan.
7. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.
8. Prepare the Topping:.
9. In a small bowl, combine the sugar, egg, and melted butter, and stir to blend.
10. Set it aside.
11. Remove the cake from the oven and pour the topping mixture over it.
12. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
13. Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base.
14. Serve at room temperature, cut into thin wedges.
Title: Mango Tiramisu With Raspberry Sauce
Ingredients:
- 2 mangoes
- 1/2 coconut milk
- 3 light coconut milk
- 1/3 granulated sugar
- 2 brandy
- 1 mascarpone cheese
- 1 1/2 powdered sugar
- 1/2 ladyfingers
- 42 sweetened coconut
- 1/2 frozen raspberries
- 1 1/2 sugar
- 3
Instructions:
1. Peel mangoes and cut from pit lengthwise into 1/4-inch slices.
2. Measure 1 cup of the smallest pieces; cover and chill remaining large slices.
3. In a blender or food processor, whirl the 1 cup mangoes and the coconut milk to a smooth puree; pour into a bowl.
4. In the top of a double boiler, combine egg yolks, granulated sugar, and brandy.
5. Whisk over simmering water until mixture reaches 140 degrees F.
6. Adjust heat to keep mixture between 140-150°F, and continue to whisk for 3 minutes.
7. Remove from heat and add the mascarpone cheese; stir until mixture is well blended.
8. In a deep bowl with a mixer on high speed, whip cream and powdered sugar until cream holds distinct peaks.
9. Add the mascarpone mixture and fold gently to blend.
10. Separate ladyfinger pieces.
11. With a fork, dip half the pieces, 1 at a time, in mango puree to coat; lift out, drain briefly, and arrange flat side down in a single layer in a 9-inch square pan.
12. Cover ladyfingers in pan with half the mascarpone mixture, spreading it level.
13. Repeat to dip remaining ladyfinger pieces in mango puree and arrange in a single layer over mascarpone mixture in pan.
14. Spread remaining mascarpone mixture smoothly over top layer of ladyfingers.
15. Cover tiramisu airtight and chill at least 2 hours or up to 1 day.
16. In an 8- to 10-inch frying pan over medium-high heat, stir coconut until golden, 4 to 6 minutes; pour into a small bowl.
17. When cool, cover airtight.
18. To serve, cut tiramisu into 9 equal squares.
19. Use a wide spatula to lift out portions and set on plates.
20. Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts.
21. Raspberry Sauce: Rub the thawed frozen raspberries through a fine strainer into a bowl; discard seeds.
22. Add 3 tablespoons sugar and stir to blend.
23. Makes about 1 cup.
Title: Hungarian Nut Nuggets (Cookies)
Ingredients:
- 1 butter
- 10 powdered sugar
- 2 walnuts
- 2 vanilla extract
- 4 flour
Instructions:
1. In a large bowl blend the ingredients with a wire pastry blender until the ingredients form when squeezed together.
2. Form into balls (or nuggets) by tablespoons; dough will be very crumbly, I press and form them in my palms instead of my fingers.
3. Place on a cookie sheet and bake at 350 degrees for about 10 minutes until they start to brown around edges.
4. Watch them so they do not burn.
5. Cool and roll in powdered sugar.
6. Store in cool place until serving.
Title: Chocolate Brownie Pudding
Ingredients:
- 1 butter
- 1/2 margarine
- 2 eggs
- 1 1/4 granulated sugar
- 2 vanilla extract
- 2/3 all-purpose flour
- 1 salt
- 4 pecans
- 1 1/4 eggs
- 6 granulated sugar
- 1 vanilla extract
- 3 pecans
- 1
- 3/4
- 3
Instructions:
1. BROWNIES:
2. Preheat oven to 350°F.
3. Line 8" square baking pan with aluminum foil so that the foil extends 2" beyond two opposite sides of the pan.
4. Lightly butter bottom and sides of foil-lined pan.
5. Place 1 bar chocolate and butter in small microwave-safe bowl.
6. Microwave on medium(50% power) for 1 minute.
7. Stir, microwave 30 seconds more or until chocolate is softened.
8. Stir until smooth and let cool.
9. Beat eggs and sugar in mixing bowl until thickened and pale, using a wire whisk.
10. Add cooled chocolate, vanilla, flour and salt and stir until just combined.
11. Stir in chopped chocolate and pecans.
12. Spread batter into prepared pan.
13. Bake for 25-30 minutes or until a toothpick unserted into the center comes out with a few crumbs clinging to it.
14. Cool in pan on wire rack.
15. TIP:*To toast pecans, spread on baking sheet. Bake at 350°F for 8-10 minutes or until toasted.
16. PUDDING:
17. Whip eeg yolks and sugar in bowl until pale-colored.
18. Heat milk in a medium heavy saucepan to a boil.
19. Remove from the heat gradually whisk 1 cup of the hot milk into yolk mixture.
20. Return mixture to saucepan and continue cooking over medium heat, stirring constantly, until pudding has thickened.
21. It is done when you can run your finger down the back of a coated spoon and the path remains in the pudding for several seconds.
22. DO NOT BOIL.
23. Remove from heat.
24. Whisk in vanilla, cocoa powder and chocolate chunks until blended.
25. Strain mixture into medium stainless steel bowl.
26. Place in larger bowl of ice water and stir the pudding for 5-10 minutes or until cold.
27. ASSEMBLY:
28. Divide brownie into 2 rectangles.
29. Cut 1 rectangle into 1/2" pieces.
30. Chop remaining half into small crumbs and place in airtight container.
31. Pour 2 cups pudding into 13 x 9 x 2-inch baking pan.
32. Top with 1/2" brownie pieces.
33. Pour remaining pudding over brownie layer, gentle pressing the brownies into the pudding.
34. Cover with foil for at least 8 hours or overnight.
35. GARNISH:
36. Scoop pudding into 6 large glass goblets.
37. Sprinkle with reserved brownie crumbs.
38. Top with dollop of whipped cream and sprinkle with toasted chopped pecans, if desired.
Title: Cream Cheese and Nutella Filled Pound Cake
Ingredients:
- 1 cream cheese
- 6 powdered sugar
- 1/3
- 1/2
- 3/4
Instructions:
1. Cut pound cake in half horizontally (or in 3 even horizontal slices and make it even more fanciful. Just half the filling for each layer). Using an electric mixer, beat cream cheese and powdered sugar together until light and fluffy.
2. Spread cream cheese on bottom piece of cake. Sprinkle with toffee bits (if using) and gently press the pieces into the cream cheese. Spread the other half of the pound cake with Nutella.
3. Place Nutella cake over top of cream cheese side (like a sandwich). Immidiately wrap cake tightly in foil, place back into loaf pan, and refrigerate 2 hrs or overnight.
4. When ready to serve, cut into 6 wide slices then cut the slices in half (making 12 pieces total).
Title: Too Simple, Too Good Cake
Ingredients:
- 2 granulated sugar
- 2 flour
- 2 eggs
- 2 baking soda
- 2 mandarin oranges
- 3/4 brown sugar
- 3 butter
- 3 milk
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all cake ingredients together just until blended.
3. Pour into lightly greased 9X13 pan.
4. Bake 35-40 minutes or until toothpick inserted into center comes out clean.
5. Just as cake is coming out of oven, heat topping ingredients in small pan to boiling, stirring constantly.
6. Boil 2 minutes while stirring.
7. Pour topping evenly over hot cake.
8. Serve while still warm (it is still good at room temperature).
Title: Butternut Delights
Ingredients:
- 125 cream cheese
- 1/3 banana
- 16 icing sugar
- 1
Instructions:
1. Line a baking tray with baking paper.
2. Beat cream cheesewith an electric mixer until smooth, add caramel topping & mix well.
3. Spread 1 teaspoon of cream cheese filling over the base of 8 biscuits and then top with slices of banana.
4. Spread another teaspoon of cream cheese mixture over remaining 8 biscuits and sandwich together.
5. Place on prepared tray & cover & refrigerate for 1-2 hours.
6. Dust with icing sugar to serve.
Title: Yummy Pineapple Cake
Ingredients:
- 2 flour
- 1 1/2 granulated sugar
- 1 baking soda
- 2 eggs
- 1 crushed pineapple with juice
- 1/2 brown sugar
- 1/2 vanilla
- 1 evaporated milk
- 3/4 butter
- 3/4 margarine
- 3/4 granulated sugar
Instructions:
1. Preheat oven to 350.
2. In large mixing bowl, combine flour, white sugar, baking soda, eggs, and crushed pineapple.
3. Mix well.
4. Pour mixture into an ungreased 9X13 pan.
5. Sprinkle brown sugar and chopped nuts over cake batter.
6. Bake for 30 minutes.
7. Ten minutes before cake is done, start making the frosting.
8. Combine all frosting ingredients in a medium size sauce pan and bring to a boil.
9. Reduce heat slightly and let boil for 5 minutes.
10. Pour frosting on cake as soon as it comes out of the oven.
11. Serve cake cool or warm.
12. Top with whipped cream if desired.
Title: Tyler Florence's Chocolate Cracked Earth (Flourless Cake)
Ingredients:
- 1 bittersweet chocolate
- 1/2 unsalted butter
- 9 eggs
- 3/4 granulated sugar
- 1 vanilla extract
- 2 heavy cream
- confectioners' sugar
Instructions:
1. Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
2. Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted.
3. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate, then whisk in the rest of the chocolate mixture.
4. Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.
5. While the cake is cooking, whip the cream until it becomes light and fluffy.
6. Serve at room temperature dusted with confectioners' sugar and topped with whipped cream and fresh berries.
Title: Walnut-Topped Ginger Drops
Ingredients:
- 1/2 brown sugar
- 1/2 margarine
- 1 butter
- 1 vanilla
- 2 egg
- 1/2 all-purpose flour
- 1/2 baking soda
- 1/4 cardamom
- 3 half-and-half
- 42 candied ginger
- 3 walnut halves
Instructions:
1. Heat oven to 375. In large bowl, combine brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; beat well.
2. Lightly spoon flour into measuring cup; level off. Add flour and all remaining ingredients except walnuts and vanilla chips; mix well.
3. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
4. Press 1 walnut half onto each cookie.
5. Bake at 375 for 6 to 9 minutes or until edges are set and light golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 5 minutes or until completely cooled.
6. Meanwhile, place vanilla chips in small resealable food storage plastic bag; seal bag. Microwave on High for 1 minute. Squeeze bag to mix. Continue to microwave at 30-second increments until smooth. Cut tiny hole in bottom corner of bag. Squeeze bag to drizzle melted chips over cooled cookies.
Title: White Chocolate Mousse with Raspberry Coulis
Ingredients:
- 300 white chocolate
- 250 eggs
- 2 vanilla extract
- 1 gelatin
- 2 water
- 1/4 raspberries
- 1 caster sugar
Instructions:
1. Combine the cream and chocolate in a saucepan, and stir over low heat until the chocolate is melted.
2. Blend the eggs and vanilla extract until smooth.
3. Pour in the chocolate mixture slowly and continue to blend as you pour.
4. Now pour the Chocolate Mousse mixture into 6 lightly greased moulds.
5. Cover and refrigerate until set.
6. Prepare the Raspberry Coulis by pureeing the raspberries with caster sugar to taste then sieve.
7. TO SERVE: unmould the White Chocolate Mousses onto serving plates,and pour Raspberry Coulis around each mousse.
8. Garnish each plate with a couple of fresh mint leaves and 2-3 raspberries.
9. Yum,Yum!
Title: Strawberry Delight
Ingredients:
- 1 1/2 flour
- 3/4 butter
- 3/4 pecans
- 2 powdered sugar
- 1 cream cheese
- 1 Cool Whip
- 3 fresh strawberries
- 1 granulated sugar
- 1/4 flour
- 3 strawberry Jell-O gelatin dessert
- 1 water
- Cool Whip
Instructions:
1. For the crust: Combine the 1-1/2 cups flour and the melted butter; stir in pecans.
2. Pat evenly in the bottom of a 13x9 baking dish.
3. Bake in the oven at 350 for about 20 mins or until crust is golden brown around the edges.
4. Cool on a wire rack.
5. Meanwhile, in a large mixing bowl, beat powdered sugar and cream cheese with an electric mixer on medium speed until combined and smooth.
6. Add the 8 ozs thawed Cool Whip; beat until smooth on low speed.
7. Spread this mixture over the cooled crust.
8. Arrange strawberry slices evenly over the cream cheese mixture.
9. Cover and chill in the refrigerator while preparing the top layer.
10. For the top layer: In a medium saucepan, combine the granulated sugar, the 1/4 c.
11. flour, and the dry strawberry jello; stir in water.
12. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.
13. Remove from heat, cover and set aside to cool (about 30 mins.).
14. Spoon cooled gelatin mixture over berries and spread evenly to cover berries.
15. Cover and chill in the refrigerator for at least 4 hours and up to 24 hrs.
16. Cut into squares to serve.
17. Garnish with additional Cool Whip, if desired.
Title: Cream Cheese Dessert Wedges
Ingredients:
- 7 cream cheese
- 8 sugar
- 1/2 egg
- 1 all-purpose flour
- 1 sugar
- 1 ground cinnamon
- 1/2
Instructions:
1. Separate biscuits into 10 pieces; place in an ungreased 9-inch round baking dish. Press onto the bottom and 1-inch up the sides, pinching edges together to seal. Bake at 350 for 5-7 minutes or until slightly puffed.
2. Meanwhile, in a small mixing bowl, beat cream cheese, sugar, egg and flour until smooth; pour over crust. Combine topping ingredients; sprinkle over filling. Bake for 15-20 minutes or until filling is set and crust is golden brown.
3. Cool on a wire rack for at least 30 minutes before cutting. Serve warm or chilled. Refrigerate leftovers.
Title: Quick Summer Berry Trifle
Ingredients:
- 3 lemon low fat yogurt
- 6 nonfat yogurt
- 1 raspberries
- 1/2 - 3/4 berries
- 6 -8
Instructions:
1. To prepare filling blend yogurt gently together with 4 cups of whipped topping
2. Cut cake into 2-inch thick slices; cut slices into 1-by-4-inch strips. Spread preserves over one side of each strip. Arrange half the cake, jam side up in the bottom of dish.
3. Arrange half of the berries over the cake; spoon half of the custard over the fruit and repeat the process. Cover trifle and refrigerate until chilled. Just before serving top with remaining 2 cups chilled whipped topping and additional berries decoratively in the center.
Title: Caramel Sauce
Ingredients:
- 18 butter
- 3 light brown sugar
- 1 1/2 heavy cream
- 3/8 light corn syrup
- 1 vanilla extract
Instructions:
1. Mix cream, corn syrup and vanilla in a measuring cup.
2. In a large saucier or sauce pan, melt butter over medium-high heat and add brown sugar.
3. Boil a few minutes until very frothy and just starting to darken.
4. Remove from heat, add cream mixture and whisk until smooth. Should make about 4 cups.
Title: Daisy Cake - K
Ingredients:
- 1 eggs
- 1/4 water
- 2 lemon flavor instant pudding and pie filling
- 1 1/4 flaked coconut
- 1 miniature marshmallows
- 1
- 1/2
- 1 -2
- 2
Instructions:
1. PREHEAT oven to 350°F.
2. Prepare cake batter as directed on package; blend in dry pudding mix.
3. Pour about half of the batter into greased 1-quart ovenproof bowl.
4. Pour remaining batter into greased 9-inch round cake pan.
5. BAKE 9-inch round cake layer 23 to 25 minute or until toothpick inserted in center comes out clean.
6. Bake batter in bowl 33 to 35 minute or until toothpick inserted in center comes out clean.
7. Cool each 10 minute Remove from pan and bowl; cool completely on wire rack.
8. CUT 9-inch cake layer into 16 wedges.
9. Place inverted "bowl" cake onto large serving board.
10. Arrange cake wedges around "bowl" cake to form petals.
11. Frost completely with whipped topping.
12. PLACE coconut in resealable plastic bag. Add food coloring.
13. Close bag; shake to evenly tint coconut.
14. Press tinted coconut onto whipped topping-covered center(bowl) cake.
15. Press marshmallows onto tops of each flower petal.
16. Place bug shaped candies on daisy as desired.