lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Fudge Cake With Butterscotch Fudge Frosting
Ingredients:
- 3 granulated sugar
- 1 granulated sugar
- 2 butter
- 6 baking soda
- 3/4 salt
- 3/4 vanilla extract
- 3/4 eggs
- 2 flour
- 1 1/4 milk
- 1/2 light brown sugar
- 2 dark brown sugar
- 1/2 heavy cream
- 1/3 butter
- 2 vanilla extract
- 1/4 salt
- 1 powdered sugar
- 2 evaporated milk
- 1 granulated sugar
- 2 vanilla extract
- 8 salt
- 1
Instructions:
1. CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
2. Remove pan from heat; let cool until lukewarm.
3. Meanwhile, preheat oven to 350*F.
4. Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
5. Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
6. Beat with an electric mixer on high speed until well blended.
7. (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
8. Add the other egg.
9. Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
10. Beat in the remaining flour and milk, then the chocolate, until blended.
11. Scrape batter into the prepared pan.
12. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
13. Cool the cake in the pan for 5 minutes.
14. Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
15. Turn right side up and cool completely.
16. MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
17. Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
18. With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
19. Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
20. Reduce mixer speed to low and beat in the remaining powdered sugar.
21. Increase speed to medium and beat the frosting for 1 minute longer.
22. ASSEMBLE THE CAKE: Cut the cake in 2 layers.
23. Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
24. Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
25. MAKE THE FUDGE SAUCE: (OPTIONAL).
26. Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
27. Reduce heat to low and simmer for 5 minutes.
28. Remove saucepan from heat.
29. Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
30. Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
31. Serve warm.
Title: Lemon Ice
Ingredients:
- 12 water
- 3 sugar
- 1
- 1/3
Instructions:
1. process all ingredients in a food processor or blender till smooth.
2. pour mixture into a 13x8" pan.and freeze for 45 minutes --
3. process mixture in a food processor and process til smooth.
4. return to pan and freeze 8 hours.
Title: Powerhouse Cookies
Ingredients:
- 3/4 unbleached all-purpose flour
- 3/4 whole wheat flour
- 1/3 wheat germ
- 1 ground cinnamon
- 1/4 baking powder
- 1/4 baking soda
- 1/8 sea salt
- 1/2 butter
- 1/3 coconut oil
- 1 brown sugar
- 2 eggs
- 2 vanilla extract
- 1 1/4 rolled oats
- 1/2 dried cranberries
- 1 unsweetened flaked coconut
- 1/2 sunflower seeds
- 1/4
Instructions:
1. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper or silpat; set aside. In a medium bowl, whisk together flours, wheat germ, cinnamon, baking soda, baking powder and salt; set aside.
2. In a large bowl, beat together butter, coconut oil and brown sugar until smooth and creamy; stir in eggs and vanilla. Add flour mixture into butter mixture and stir until dough is just combined. Fold oats, butterscotch chips, cranberries, coconut, pumpkin seeds, and sunflower seeds until evenly combined.
3. Shape dough into 1 ½” balls or drop by heaping tablespoonful onto prepared baking sheets about 2” apart; press to flatten slightly. Bake cookies in preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.
Title: Easy Peach Cobbler With Cream Cheese Pie Crust
Ingredients:
- 1 sugar
- 1/4 cinnamon
- 2 minute tapioca
- 6 lemon juice
- 2 cream cheese
- 6 butter
- 1/2 sugar
- 2 flour
- 1 1/2
- 1
Instructions:
1. Drain canned peaches; reserve 3/4 cup of syrup.
2. Place peaches in a large non-reactive bowl; add reserved syrup, tapioca, and lemon juice. Mash 1/3 of the peaches with a potato masher and set aside. You may also use fresh peaches (increase sugar to 1 cup),or combine with another fruit: blueberries, pineapple, or pears to make one gallon total.
3. Combine sugar and cinnamon. Add half of spice mixture to peaches and stir.
4. Stir peaches gently every 5 minutes.
5. Meanwhile, cream together cream cheese, butter,and sugar.
6. Add flour slowly mixing until the dough comes together and is well blended.
7. Pat out dough into a ball and flatten to 1 inch thick. Wrap in plastic wrap and chill 30 minutes.
8. Preheat oven to 350 degrees.
9. Roll out dough into a rectangle approximately 1 inch larger than the baking pan on a lightly floured piece of waxed paper.
10. Pour peach mixture into baking pan.
11. Place dough on top of peaches. Method 1. Gently roll dough onto rolling pin; transfer to the pan and roll dough over the top. Method 2. Pick up waxed paper with dough on it and gently put the dough side down over the pan; then peel off the waxed paper.
12. Fold edges of pastry under so pastry edges are flush against the pan.
13. Cut slashes in top of the pastry to let steam out.
14. Beat 1 large egg white until foamy; then brush lightly on pastry.
15. Sprinkle remaining cinnamon sugar blend on top of pastry.
16. Bake at 350 degrees for 1 hour or until golden brown.
17. Serve warm with vanilla ice cream.
Title: Peanut Butter Cake
Ingredients:
- 18 butter
- 1/2 water
- 1/2 eggs
- 2/3 milk
- 4 all-purpose flour
- 1 sugar
- 3 creamy peanut butter
- 1 shortening
- 1/2 vanilla extract
- 1/2 salt
- 1
Instructions:
1. Cake:.
2. Preheat oven to 325*F.
3. Grease and flour two 9-inch round cake pans. Set aside.
4. For cake, cream together peanut butter and butter until light and fluffy.Add eggs one at time mixing well after each one. Add cake mix alternately with the water; stirring until just combined. Pour batter into prepared pans.
5. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Allow cakes to cool in pan for 10 minutes on wire rack; turn out onto rack to cool completely. Frost when cool.
6. Frosting:.
7. Gradually stir milk into flour in small saucepan. Cook over low heat, stirring constantly, until very thick. Transfer to medium bowl; press plastic wrap directly on surface. Cool to room temperature, about 1/2 hour.
8. Add sugar, peanut butter, shortening, vanilla and salt. Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved.
Title: Jam Dumplings
Ingredients:
- 2 all-purpose flour
- 1 salt
- 2 1/2 baking powder
- 3 shortening
- 3/4 - 1 milk
- 2 water
- 3
Instructions:
1. For dumplings: Stir all dry ingredients together; cut in shorting until mixture resembles coarse crumbs. Gradually stir in enough milk to make dough soft.
2. For syrup: Make syrup of the jam by adding jam and water in a large pot. When syrup in melted down and comes to a boil, reduce heat and drop biscuit dough on top by the teaspoonful.
3. Cover at once; simmer for 12 minutes. Remove dumplings and arrange in a deep serving dish. Pour remaining syrup around dumplings and serve hot.
Title: Rich Cutout Cookies
Ingredients:
- 2 butter
- 8 cream cheese
- 2 white sugar
- 2 vanilla extract
- 1 flour
- 4 1/2
Instructions:
1. In a large mixing bowl, beat together butter, cream cheese, sugar, egg yolks and vanilla until smooth and creamy.
2. Gradually beat in the flour.
3. Cover and chill for 2-3 hours.
4. After chilled, roll dough onto lightly floured surface to about 1/4" thickness. Cut into desired shaped w/ cookie cutters. Place onto nonstick (or lightly greased regular) cookie sheets, 1" apart.
5. Bake at 350 for 10-12 minutes until lightly gold (NOT brown) at edges.
6. Cool for 5 minutes before moving to wire rack.
Title: Grandma's Pistachio Cake
Ingredients:
- 1 pistachio pudding mix
- 1 eggs
- 4 water
- 1
- 1/2
- 1 -2
Instructions:
1. Mix all ingredients except almond extract for 2 minutes.
2. Add almond extract, mix.
3. Pour into a well-greased bundt pan.
4. Bake at 350 degrees for 50 minutes or until done.
5. Cool 20 minutes on rack, not upside down.
6. **My mom drizzles white frosting (canned- like Duncan Hines or your preferred brand & heats in microwave for a few seconds) on the top of the cake and then puts sprinkles on top. It's delicious.
Title: Brownies
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1/3 all-purpose flour
- 1/2 salt
- 1/4 baking powder
- 1/4 butter
- 3 honey
- 3 vanilla extract
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour an 8-inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake for 20-30 minutes. (Don't overcook).
4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Title: Lemon Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 4 eggs
- 3 flour
- 1 vanilla
- 2 baking powder
- 15
Instructions:
1. Mix together butter and sugar until well blended.
2. Add eggs (one-at-a-time), vanilla, flour and baking powder.
3. Put 3/4's of the batter into a greased 13" x 9" pan.
4. Top with 1/3 of the filling.
5. Add remaining batter.
6. Then rest of filling.
7. Bake at 350 degrees for about 45 minutes.
Title: Chocolate Petal Crust
Ingredients:
- 1/2 butter
- 1 margarine
- 1 sugar
- 1 egg
- 1 1/4 vanilla
- 1/2 unsifted all-purpose flour
- 3/4 baking soda
- 1/4 salt
Instructions:
1. Cream butter, sugar, egg and vanilla in large mixer bowl.
2. Combine flour, cocoa, baking soda and salt then add to creamed mixture.
3. Shape soft dough into two rolls, 1 1/2 inchs in diameter.
4. Cut one roll into 1/8-inch slices and arrange slices with edges touching, on bottom and up side of a greased 9-inch pie pan.
5. Small spaces in crust will not affect pie.
6. Bake at 375 degrees for 8 to 10 minutes.
7. Cool.
8. Note: Remaining roll of dough may be frozen for later use.
Title: One Bowl One-Layer Chocolate Cake (Better Home and Garden)
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1/4 baking powder
- 1 baking soda
- 1/4 salt
- 1/4 milk
- 3/4 solid shortening
- 1/4 vanilla
- 1/2 egg
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine first six ingredients in bowl; add milk, shortening and vanilla. Using an electric mixer, beat on low speed until combined, then beat on medium for 2 minutes. Add egg and beat two more minutes.
3. Pour into buttered and floured 9-inch baking pan. Bake 25 to 30 minutes (or until toothpick inserted near center comes out clean). Cool on rack for 10 minutes. Remove from pan and cool thoroughly on rack. YIELD 8 servings.
Title: Cranberry Croissant Bread Pudding
Ingredients:
- 6 eggs
- 2 milk
- 2 granulated sugar
- 3/4 vanilla
- 2 whole berry cranberry sauce
- 1
- 6
- 1
Instructions:
1. In large bowl, mix eggs, milk, cream, sugar, orange rind and vanilla; set aside.
2. Cut croissants into 1 1/4 inch cubes; evenly scatter half in greased 13 x 9 inch glass baking dish. Spoon cranberry sauce evenly over top; scatter with remaining cubes. Gently pour milk mixture over top; let stand for 15 minutes, pressing occasionally. (Make ahead: Cover and refrigerate for up to 12 hours.).
3. Bake in 350°F oven for 50 minutes or until puffy and knife inserted in centre comes out clean. Makes 8 to 10 servings.
4. Canadian Living Holiday Best.
Title: S'mores Bread Pudding
Ingredients:
- 4 eggs
- 4 sweetened condensed milk
- 1 milk
- 3/4 vanilla
- 1 ground nutmeg
- 1/4 miniature marshmallow
- 1 graham cracker squares
- 3/4 milk
- 5
- 2
Instructions:
1. Preheat oven to 325 degrees. Grease a 2-qt square baking dish; set aside. Place bun pieces on shallow baking sheet. Bake 7-8 minutes or until dry and crisp; cool.
2. In medium bowl lightly beat eggs. Stir in sweetened condensed milk, 3/4 cup milk, vanilla, and nutmeg; set aside.
3. Place bun pieces in prepared baking dish. Sprinkle with 1/2 cup each of marshmallows and chocolate chips. Evenly pour milk mixture over all. Let stand 5 minutes Sprinkle with crushed graham crackers. Bake, uncovered, for 35 minutes Sprinkle with 1/4 cup of remaining marshmallows. Bake about 5 minutes more or until knife inserted near center comes out clean.
4. For drizzle, in a small saucepan heat and whisk remaining marshmallows, remaining chocolate chips, and 2 tbsp milk over low heat until melted and smooth. Drizzle over bread pudding. Cool 20 to 30 minutes before serving. Serve warm.
Title: Dad's Favorite Banana Cake
Ingredients:
- 2/3 shortening
- 1 2/3 sugar
- 2 1/2 all-purpose flour
- 1 1/4 baking powder
- 1 baking soda
- 1 salt
- 1 1/4 buttermilk
- 2/3 eggs
- 2
Instructions:
1. Preheat oven to 350.
2. Blend shortening and sugar together in a mixing bowl with electric mixer. Mix together in a bowl, or on a piece of waxed paper, flour, soda, powder, salt. Add dry ingredients into mixer. Add bananas and half of the buttermilk, mix until moistened. Beat for two minutes on medium speed. Add the rest of the buttermilk and the eggs, beating two more minutes. Pour into two greased and floured nine inch cake pans and bake at 350 degrees until done-approximately 30 minutes. Cool for 10 minutes in pans, then remove from pans to finish cooling. When cool frost with banana icing.
Title: Peaches & Cream Crunch
Ingredients:
- 8 pecans
- 2 flaked coconut
- 2 butter
- 1 brown sugar
- 2 mini marshmallows
- 2 milk
- 2 heavy cream
- 2 sugar
- 1 lemon juice
- 1 cornstarch
- 2 water
- 1/4 strawberries
- 14
- 24
Instructions:
1. Pre bake the pecans, to toast, if desired.
2. Preheat oven to 350.
3. For the crust, on stovetop heat butter and brown sugar, bring to a low boil; meanwhile, combine the cereal, pecans and coconut.
4. Add the cereal mixture to butter/sugar boil and mix well; reserve 3 cups.
5. Press the remaining mixture into the bottom of a hotel pan.
6. Bake at 350 degrees for 5 minutes, then cool.
7. For the filling, heat marshmallow and milk until marshmallows melt and mixture is smooth.
8. Cool this and set aside.
9. Beat the cream to stiff peaks and fold in the cooled marshmallow mixture.
10. Spread this over the baked cereal crust and freeze.
11. For the topping, combine peach juice, sugar and lemon juice, heat on stove top for 2 minutes.
12. Add cornstarch and heat until thickened, about 4 minutes.
13. Add peaches, then cool.
14. Pour the topping mixture over the frozen filling, and sprinkle with the reserved crumb mixture.
15. Chill for 30 minutes; cut into squares and garnish with strawberries, if desired.
Title: 6 Ingredient Peach Cobbler
Ingredients:
- 1/2 butter
- 3/4 sugar
- 3/4 self rising flour
- 1 milk
- 1 cinnamon
- 2 flour
Instructions:
1. Preheat oven to 350 degrees.
2. Put butter in 13x9 baking dish and place in oven to melt.
3. Stir sugar and flour together and mix well.
4. Slowly add milk and continue stirring to prevent lumps.
5. Remove dish from oven.
6. Pour batter directly over butter in baking dish.
7. DO NOT STIR!
8. Spoon peaches on top of batter.
9. Pour reserved syrup over batter.
10. Sprinkle cinnamon over top.
11. Bake 30-45 minutes or until golden brown.
12. Serve warm with vanilla ice cream if desired!
Title: Grilled Honeyed Fruit With Yogurt
Ingredients:
- 2 honey
- 3 ground cinnamon
- 1/2 ground cloves
- 1/4 ground allspice
- 1/4 apples
- 2 pears
- 2 pineapple
- 1 mango
- 1 plain yogurt
- 1/2 vanilla extract
- 1/2
- 1/8
Instructions:
1. Preheat the grill to high.
2. Mix the honey, apple juice, and spices together and set aside.
3. Peel, slice, and core all the fruits.
4. Cover the grill rack with foil, lay the fruits on it, and drizzle the honey mixture over the fruits. If there isn’t enough room on the grill, work in batches of two.
5. Grill for about 10 minutes or until its is a little soft and slightly browned. Be sure to turn the fruit once while grilling.
6. While the fruit is cooking mix the yogurts together with a few drops of vanilla extract and serve with the warm fruit.
Title: Apple Crisp
Ingredients:
- 2 coconut
- 2 cinnamon
- 1/2 banana
- 1 apples
- 1 1/2 raisins
- 1 vanilla
- 1/8 apple cider vinegar
- 1/8 quick oats
- 1/4
Instructions:
1. Combine almonds, coconut and 1/4 tsp cinnamon for topping. Set aside.
2. In a medium microwave proof bowl, combine banana pieces, chopped apple, raisins, 1/4 teaspoon cinnamon, vanilla and cider vinegar and mix well.
3. Add oats and mix well.
4. Microwave for 2 minutes. Mix.
5. Sprinkle with topping mixture and microwave for 1 minute.
6. Let cool about 15 minutes and serve warm.
Title: Dense and Firm Cheesecake
Ingredients:
- 1 unsalted butter
- 3 graham cracker crumbs
- 2 cream cheese
- 1 1/4 granulated sugar
- 4 eggs
- 1 lemon
- 2 vanilla extract
- 1/4 heavy cream
- 1/4 sour cream
Instructions:
1. Adjust oven rack to middle position and heat oven to 500 degrees. Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around side of pan, Brush bottom and sides with butter. Sprinkle crumbs over bottom. Tilt pan in all directions to coat evenly with crumbs.
2. Meanwhile, beat cream cheese in bowl of electric mixer until smooth.
3. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down after each addition. If you don't scrape down the bowl after each egg, cream cheese that sticks to the bowl will ultimately show up as lumps in the batter. Add zest and vanilla and beat until just incorporated. Remove bowl from mixer; stir in cream and sour cream.
4. Pour batter into prepared pan and bake cheesecake at 500 degrees for 10 minutes. Reduce oven temperature to 200 degrees, leaving oven door ajar until oven temperature reduces. Bake until perimeter of cake is set, but center jiggles like Jell-O when pan is tapped, about 1 hour longer. Remove springform pan and set on wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Can be refrigerated up to 4 days.
5. TECHNIQUE: To Foil-Line a Springform Pan; To foil-line your springform pan, remove the pan bottom from the ring. Line the bottom round with foil, tucking the excess foil underneath. Return the pan to the ring and clamp it in place, pulling the foil from the underside of the pan bottom up around the side of the pan.
Title: Chocolate Cake
Ingredients:
- 1 flour
- 1 sugar
- 1/2 shortening
- 4 egg
- 1 boiling water
- 1 baking soda
- 1 vanilla
- 1 confectioners' sugar
- 2 peanut butter
- 1/4 water
- 1/2 vanilla
Instructions:
1. Mix all dry cake ingredients. Add boiling water, egg and vanilla.
2. Pour into greased and floured 13x9 inch pan. Bake for 45 minutes at 350 degrees. If you have a hot oven, check at 35 minutes. Toothpick in center should come out clean when done.
3. For frosting, mix dry ingredients, add water, vanilla and pb and mix well. Add more 10x, pb or cocoa depending on consistency and taste.
4. Cool cake before frosting. This cake tends to lose it's top layer when frosted (it has a glossy top layer which is very moist) but if you like a heavy, dark chocolate cake, it is worth the effort. Just frost gently.
Title: Buttercream Icing
Ingredients:
- 115 butter
- 225 cream cheese
- 480 icing sugar
- 1 vanilla extract
Instructions:
1. Soften butter and cream cheese (to help, can use microwave on very low heat). Beat until blended.
2. Add icing sugar and beat until creamy. You do not need to add all the icing sugar if you want a less sweet final product.
3. Add vanilla extract.
4. Add food colourings of your choice.
Title: Mousse Au Chocolat a L'orange
Ingredients:
- 18 orange, zest of
- 1 hazelnuts
- 10
- 1/2
- 1
Instructions:
1. In a double boiler, melt the chopped chocolate with 3/4 cup water.
2. Remove from the heat and whisk the chocolate until smooth.
3. Add the orange zest and let cool to room temperature.
4. Beat the egg yolks again lightly with a whisk and add them, a little at a time, to the cooled chocolate, mixing thoroughly after each addition.
5. Beat the whites until firm peaks form.
6. Vigorously beat a large dollop of the whites into the chocolate mixture, then beat in the nuts and grated chocolate.
7. Gently fold the remaining whites into the mixture.
8. Carefully spoon the mousse into tall dessert glasses and refrigerate for at least an hour.
9. Serve with unsweetened whipped cream.
Title: Great Peanut Butter Cookies
Ingredients:
- 1/2 Crisco shortening
- 1/2 butter
- 1 crunchy peanut butter
- 1 white sugar
- 1 light brown sugar
- 2 eggs
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1/2 peanuts
- 1/2
Instructions:
1. Set regular oven at 375°F OR (preferably convection oven set at 350°F).
2. Lightly grease a cookie sheet.
3. In a bowl, cream shortening, butter, peanut butter, and both sugars with an electric mixture until mixed; add in eggs, beat until light and fluffy.
4. In another bowl, mix together the flour, baking powder, baking soda and salt; stir/mix into the creamed mixture, mix until well combined.
5. At this point, the chocolate chips or chopped peanuts may be added (if using).
6. Refrigerate for half an hour.
7. Remove from fridge; roll into 1-1/2-inch balls and place on a cookie sheet.
8. Flatten each ball with a fork, making a criss-cross pattern.
9. Bake for about 8-9 minutes, or until cookies begin to brown (watch closely, these cookies bake quickly, don't over bake).
10. Note: 1/2 cup mini chocolate chips OR 1/2 cup finely chopped peanuts (or both) may be added if desired, but only add 1/2 cup of each OR 1/2 cup total of both combined, or cookies will not bake properly.
Title: Croissant S'mores
Ingredients:
- 1 dark chocolate
- 1 marshmallow creme
- 1
Instructions:
1. Preheat oven according to directions on the croisssant rolls.
2. Spray a cookie sheet with non stick spray.
3. Pop the croissant dough tube and roll out the dough.
4. Pull apart the dough along the pre-cut ("dotted") lines.
5. Take about a 1/2 tablespoon or a little more of the marshmallow creme (if you do a full tablespoon it will spill out of the ends of the crissant dough.) and place in the center each piece of dough.
6. Use about 4 or 6 chocolate morsels and place on top of the creme. .
7. Roll up the dough making sure to tuck in the end and side pieces.
8. Bake according to the croissant roll directions.
9. Allow to cool on a wire rack. If you use the large chunk morsels like my husband did some of the chocolate pieces may not melt -- that wasn't a problem for me as chocolate is chocolate and it was rather tasty. I would suggest using either smaller pieces or use a Hersey bar and only use one square per roll. I'm not sure how many it made as he had several tubes and I didn't write down how many each tube made so my guess is for just one tube.
Title: Chocolate Mayonnaise or Miracle Whip Cake - Oamc
Ingredients:
- 2 sugar
- 8 cocoa powder
- 2 warm water
- 2 Miracle Whip
- 2 mayonnaise
- 4 vanilla
- 4 flour
- baking soda
Instructions:
1. Mix sugar, cocoa in a bowl, sift in flour.
2. Add water, soda, miracle whip and vanilla.
3. Mix until smooth.
4. Pour into 2 well greased and floured 9x13 inch pans.
5. Bake at 350 degrees for 30-35 minutes.
Title: Pretty Cherry Parfaits
Ingredients:
- 1 cherry pie filling
- 1/4 sour cream
- 1 milk
- 1 instant vanilla pudding
- 1
Instructions:
1. Combine filling and extract; set aside.
2. In a bowl, combine sour cream and milk.
3. Stir in pudding mix; beat on low speed for 2 minutes.
4. Spoon half of pudding mixture into large glasses; top with half of pie filling.
5. Repeat layers.
6. Garnish with whipped topping and almonds.
7. Refrigerate until serving.