lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Cracker Cookies
Ingredients:
- 30 -35 graham crackers
- 1 butter
- 1 brown sugar
- 1 cinnamon
- 1 - 1 1/2
Instructions:
1. Preheat oven to 375°F and grease a baking sheet with sides.
2. Line prepared pan with crackers or graham wafers; cut crackers to fill the whole pan if necessary.
3. Bring butter and brown sugar to a boil in a heavy saucepan; continue to cook for 3 minutes more; pour over crackers.
4. Sprinkle with cinnamon, if using.
5. Bake for 15 minutes and remove from oven; immediately sprinkle with chocolate chips.
6. When chips are melted, spread over the top evenly.
7. Cool slightly and break into pieces.
Title: Custard & Fruit
Ingredients:
- 5 custard
- 1 sugar
- 3 milk
- 4 chocolate chips
- ice cream
Instructions:
1. Make a paste of 5tsp milk and custard powder and keep aside.
2. Boil milk with sugar.
3. Remove the pan from the stove and add the custard mixture little by little.
4. Stir the mixture well and place it on the stove again for 2-3 minutes.
5. The paste thickens and becomes creamy.
6. Remove from stove.
7. Let it cool.
8. Add the whipped cream to it.
9. Add the chopped fruits and mix well.
10. Cool it and serve with a spoon of ice cream or chocolate chips.
Title: Helen's Lemon Cake
Ingredients:
- 1 instant lemon pudding
- 1 eggs
- 4 water
- 3/4 powdered sugar
- 3/4 butter
- 2 water
- 2 fresh lemon juice
- 2
- 1/3
Instructions:
1. Mix first five ingredients together. Bake at 350 degrees for 40-50 minutes.
2. While baking, prepare glaze by mixing last 4 ingredients (powdered sugar, butter, 2 TBSP water and lemon juice).
3. After cake has been removed from oven, punch holes in cake and pour glaze over hot cake.
Title: Orange Spongecake
Ingredients:
- 5 eggs
- 1 1/4 sugar
- 1/2 orange, juice of
- 1 1/4 cake flour
- 1 baking powder
Instructions:
1. Preheat oven to 350F and line two 9" round cake pans with waxed paper.
2. Beat egg whites to stiff peaks.
3. Beat yolks well; add sugar and beat until smooth.
4. Add orange juice; mix well.
5. Sift flour and baking powder together; add to batter.
6. When thoroughly mixed, fold in egg whites, pour into prepared cake pans and bake for 40 minutes.
7. All cake to cool thoroughly before removing from pans.
8. Peel waxed paper and assemble with frosting of your choice (orange frosting/filling is very nice).
Title: Mandarin Cookie Dessert
Ingredients:
- 2 buttermilk
- 1 vanilla instant pudding mix
- 1 mandarin oranges
- 2
- 1
Instructions:
1. In a bowl, whisk the buttermilk and pudding mix for 2 minutes.
2. Let stand 2 minutes or until soft-set.
3. Fold in whipped topping and oranges.
4. Cover and refrigerate 1 hour or until serving time.
5. Fold in crushed cookies.
6. Enjoy!
Title: Peach Tatin Cake
Ingredients:
- 1 sugar
- 2 water
- 5 unsalted butter
- 4 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/2 salt
- 1/4 sour cream
- 1 vanilla extract
- 2 unsalted butter
- 9 sugar
- 1 eggs
- 2
Instructions:
1. Make the topping: position oven rack in center of oven; preheat oven to 350°.
2. Grease the bottom and sides of a 10 x 3 inch round cake pan (do not use a springform pan, or the caramel may leak out during baking); line the bottom of the pan with a round of parchment paper and grease the paper.
3. In a saucepan, combine the sugar and water; cook over medium heat, stirring until the sugar dissolves.
4. Stop stirring; increase heat to high, and cook, occasionally brushing down the sides of the pan with a wet pastry brush to prevent crystallization, until the mixture turns into a golden caramel.
5. Remove the pan from the heat and immediately whisk in the butter, one piece at a time (be careful—the mixture will bubble up furiously).
6. Carefully pour the hot caramel into the bottom of the prepared pan.
7. Cut the peaches in half and discard the pits; cut each peach half into 6 wedges.
8. Arrange a circle of wedges, overlapping them slightly, around the edge of the pan, on top of the caramel.
9. Arrange another circle of wedges in the center, facing the opposite direction, covering the caramel completely.
10. Make the cake: sift the flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; whisk to combine; set aside.
11. In a small bowl, combine the sour cream and vanilla, blend well; set aside.
12. In the bowl of an electric mixer, using the paddle attachment, beat the butter on med-high speed until creamy, about 1 minute.
13. Gradually add in the sugar and beat on high speed until the mixture is lightened in texture and color, 2-3 minutes.
14. Decrease speed to medium and add in the eggs one at a time, beating well after each addition.
15. On low speed, add in the flour mixture in three additions, alternating with the sour cream mixture in two additions, mixing just until blended.
16. Spoon batter in large dollops over the peaches, then smooth it into an even layer.
17. Bake for 45-50 minutes, until the cake is golden brown and springs back when lightly touched.
18. Set the pan on a wire rack and cool for 10 minutes.
19. Run a thin-bladed knife around the edge of the pan; using pot holders, very carefully invert cake onto a cake plate or platter.
20. Peel off the parchment paper if necessary.
21. Serve cake warm or at room temperature.
Title: Dolci Ripieni ( Italian )
Ingredients:
- 6 all-purpose flour
- 6 baking powder
- 1/4 salt
- 6 eggs
- 3/4 white sugar
- 1/2 milk
- 1/2 canola oil
- 1/2 figs
- 2 1/2
Instructions:
1. In a bowl sift the flour, powder and salt.
2. In another bowl mix, eggs with sugar and beat until light fluffy.
3. Now add the milk, oil, lemon juice,and combine well.
4. Add the dry ingredients slowly to the wet ingredients,and mix with your hands until a ball of dough is formed.
5. Adding more milk, only if it seems too dry.
6. This will be a sticky and heavy dough.
7. Knead on floured surface until smooth.
8. Cover and rest 25 minutes.
9. Preheat oven 350 degrees.
10. Lightly grease your cookie sheet.
11. Divide the dough into 4 pieces and roll each one at a time into a 16 x 14 rectangle.
12. Using a pastry cutter cut into four strips about 3 1/2 inches and then again across by 2 inches.
13. Place a teaspoons.
14. of filling of choice onto centre of rectangle and then fold over, pinch closed and seal.
15. Place on baking sheet and bake 15 minutes to 20 minutes or until a light golden.
16. Remove and place on rack to cool.
17. This also can be rolled up like a jelly roll and then sliced into 1/4 inch rounds.
18. Or can be a bottom layer onto cookie sheet, spread filling, and then a second layer, and cut into squares-- The filling can be chocolate and nuts, jams, nutella, cooked fruit fillings--.
Title: King Arthur Holiday Butter Cookies and Icing That Hardens
Ingredients:
- 1 1/4 confectioners' sugar
- 1 butter
- 1 salt
- 1/2 vanilla
- 1/4 unbleached all-purpose flour
- 2 3/4 confectioners' sugar
- 2 1/4 light corn syrup
- 2
Instructions:
1. COOKIES:
2. Beat together sugar, butter, egg youlk, salt and flavor.
3. Stir in flour to make a chohesive dough, adding a couple teaspoons of water if necessary.
4. Divide dough in half, shape each in a flattened disk and wrap in plastic.
5. Refrigerate for 2 hours or overnight.
6. Let dough soften for about 20 to 30 minutes before rolling.
7. Roll dough 1/8 inch to 3/16 inch thick.
8. Cut shapes with a cutter.
9. Place cookies on ungreased or parchment lined baking sheets and bake in preheated 350 oven for 12 to 14 minutes, until set and barely browned around edges.
10. Remove from oven, cool on the pan.
11. Repeat with remaining pice of dough.
12. ICING:
13. Combine sugar, corn syrup and milk to make a soft spreadable icing.
14. Tint icing with food color as desired.
15. Spread icing on cookies.
16. Sprinkle with colored sugar or other decorations.
17. Allow icing to harden before storing cookies.
Title: Mom's Apple Stack Cake
Ingredients:
- 2 sugar
- 2 eggs
- 1/2 salt
- 1/2 shortening
- 1/2 vanilla
- 1 boiling water
- 2 baking soda
- 1/2 applesauce
- 1 sugar
- cinnamon
Instructions:
1. Mix together cookie layer ingredients and add enough flour to roll out nicely.
2. Take a piece of dough about the size of your fist and pat it out in pie tins.
3. It will be thin.
4. Bake 2 at a time at 375 degrees about 10 minutes.
5. Makes about 9 pie size cookies.
6. Spread filling between each layer and on top of assembled cake.
7. Sometimes you can make 2 cakes from this recipe.
8. This cake improves with age after the filling has soaked into the cookie layers.
9. Best if eaten a day or 2 after it is made.
Title: Chocolate Balls
Ingredients:
- 1 sweetened condensed milk
- 2 coconut
- 1
Instructions:
1. Crush the biscuits leaving a few little chunks for texture.
2. Add cocoa, coconut and mix well.
3. Add condensed milk trying to wet as much of the biscuit mixture as possible.
4. Mix well with a spoon - when all done you may need to use your hands to mix completely.
5. Roll into small balls and if you like roll into the extra coconut. (very messy and needs to be done fairly quickly to avoid drying out).
6. Can be eaten straight away or put in fridge for a little while to cool.
7. Leftovers (if there are any!) must be kept in fridge because of the condensed milk.
Title: Chocolate Mocha Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/2 cocoa powder
- 1 1/4 baking soda
- 3/4 baking powder
- 1/2 salt
- 3/4 brewed coffee
- 1/2 skim milk
- 1/3 soymilk
- corn syrup
Instructions:
1. Sift first 6 ingredients together in a large bowl.
2. In a small bowl, whisk remaining ingredients together to blend well.
3. Add liquids to dry ingredients, whisking until smooth.
4. Bake at 350 F for 35-40 minutes.
Title: Heavenly Hash Bread Pudding
Ingredients:
- 1 pecan halves
- 1 heavy cream
- 3 granulated sugar
- 2 vanilla extract
- 3/4 bittersweet chocolate
- 2 kosher salt
- 8 eggs
- 1/2 mini marshmallows
- 4 half-and-half
- 2 granulated sugar
- 1 1/3 vanilla extract
- 2 nutmeg
- 1/3 brandy
- 12
- 2
- 1/2
- 1/4
Instructions:
1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with cooking spray. Toast pecans on a baking sheet 8 to 10 minutes; cool, then coarsely chop. Bake bread cubes in a roasting pan 15 minutes, tossing twice, until cubes are firm and lightly toasted; transfer bread to prepared baking dish. Turn off oven.
2. Bring milk, cream, and sugar to a boil in a 3-quart saucepan; add vanilla, chocolate, and salt. Remove from heat; let stand 5 minutes. Whisk until chocolate is melted and mixture is smooth.
3. Whisk eggs and yolks in a large bowl; gradually pour hot chocolate mixture into eggs, whisking until blended. Pour over bread cubes in baking dish; toss until coated. Let stand on counter 45 minutes, until most of chocolate mixture is absorbed. Heat oven to 350 degrees F. Fill a kettle with water and boil.
4. Put 1 cup marshmallows and 3/4 cup pecans into soaked bread with a fork. Place baking dish in a roasting pan; fill pan with enough hot water to come halfway up sides of baking dish. Bake 50 minutes. Scatter remaining 1/3 cup marshmallows and 1/4 cup pecans over top of pudding; bake 10 minutes longer. Cool baking dish on a rack until warm. Serve with Brandy Milk Punch Anglaise:.
5. Bring half-and-half and sugar to a boil in a 2-quart saucepan; remove from heat.
6. In a medium bowl, whisk yolks, vanilla, and nutmeg. Slowly pour hot half-and-half mixture into yolk mixture, whisking until incorporated.
7. Return mixture to saucepan and place over low heat. Cook, stirring constantly with a rubber spatula, until mixture thickens to consistency of thick heavy cream, about 4 to 6 minutes. Remove from heat; stir in brandy. Strain through a fine-mesh sieve into a 4-cup glass measure. Cover and refrigerate until cold. (Can be made up to 3 days ahead and refrigerated.).
Title: Rhubarb Upside Down Cake
Ingredients:
- 2 butter
- 2 rhubarb
- 1/3 white sugar
- 1 1/2 flour
- 2 baking powder
- 1/2 salt
- 1/2 shortening
- 3/4 sugar
- 2 eggs
- 1 vanilla
- 3/4 skim milk
Instructions:
1. Oven at 350 f.
2. Topping: (the first 3 ingredients). In a 9x9 inch cake pan, melt butter, stir in 1/3 cup sugar and rhubarb. Cover with tin foil and bake 8-10 minutes, while preparing the batter.
3. Mix flour, baking powder and salt.
4. In a seperate bowl, cream shortening and sugar.
5. Blend the eggs and vanilla into the shortening mixture. Beat ubtil light and fluffy.
6. Add dry ingredients to creamed mixture, alternating with the milk. Make 3 dry additions and 2 wet additions. Combine lightly after each.
7. Turn into pan with rhubarb topping. The topping may be very juicy, especially if you used frozen rhubarb, but don't worry, it adds to the delicious flavor.
8. Bake 40-45 minutes, until the cake springs back when touched.
9. Immediately invert on a plate. Let it cool for 10 minutes, then remove the pan.
Title: Paul Bocuse's Creme Brulee
Ingredients:
- 4 granulated sugar
- 1/3 granulated sugar
- 1 heavy cream
- 2 vanilla bean
- 1 light brown sugar
- 1/4
Instructions:
1. Preheat the oven to 275ºF. In a medium bowl, whisk the egg yolks with half of the granulated sugar. In a small saucepan, warm the cream with the vanilla scrapings and the remaining granulated sugar until steaming. Gradually whisk the hot cream into the egg yolks until blended. Strain the custard and pour it into 5-ounce ramekins or shallow gratin dishes.
2. Set the ramekins in a small baking dish and add enough hot tap water to the dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 15 minutes, or until just set. Let cool in the water bath for 10 minutes, them remove and let cool completely. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat the broiler. Sift a thin even layer of the air-dried brown sugar over each custard. Broil 1 ramekin at a time as close as possible to the heat source, until the sugar melts, forming a caramelized crust. Serve immediately.
4. Notes: To air dry brown sugar, sift it onto a plate and leave it out, uncovered, for 1 day. If it's humid, the sifted sugar can also be dried in a 250ºF oven for 20 minutes.
Title: Copycat - Moxies White Chocolate Brownie
Ingredients:
- 8 white chocolate
- 1 vanilla extract
- 1/2 butter
- 1 1/4 flour
- 2 eggs
- 3/4 salt
- 1/3 white sugar
- 1
Instructions:
1. Preheat oven to 350. Grease a 9x9" pan.
2. Melt white chocolate and butter in the top of a double boiler, or in microwave on med power. Set aside to cool.
3. In a large bowl, beat eggs until foamy.
4. Gradually add the sugar and vanilla, mixing constantly.
5. Drizzle in the melted white chocolate mixture.
6. Combine the flour and salt and fold into the white chocolate mixture.
7. Fold in chocolate chips.
8. Spread the batter into the prepared pan.
9. Bake for 30 minutes or until a toothpick comes out clean. Do not over-bake.
10. Serve heated. Top with a scoop of vanilla ice cream, some real whipped cream and a drizzle of chocolate sauce.
Title: Chocolate Pecan Pie
Ingredients:
- 3 eggs
- 1 vanilla
- 1 pecans
- 1/4 pecan halves
- 2 margarine
- 1/2 butter
- 1/4 corn syrup
- 1 1/2 salt
- 1 chocolate chips
Instructions:
1. Melt chocolate over low heat or microwave at 50% power with butter until melted.
2. Pulse 1 cup pecans in processor until broken into small.
3. pieces.
4. Add the rest of the ingredients to the processor and pulse 2-3 times to mix.
5. Pour into pie shell.
6. Decorate top with pecan halves, chocolate bits and chopped pecans if desired.
7. Bake at 350 degrees for 30 minutes.
Title: Cereal S'more Bars
Ingredients:
- 3 peanuts
- 3 peanut butter
- 1 miniature marshmallows
- 1/2 milk
- 1
- 2
Instructions:
1. Spray bottom and sides of 13X9-inch pan with cooking spray or grease with shortening. In large bowl, mix both cereals and peanuts.
2. In 3-quart saucepan, heat peanut butter, marshmallows and milk over low heat, stirring occasionally, until peanut butter and marshmallows are melted and mixture is smooth.
3. Pour peanut butter mixture over cereal mixture; stir to coat well. Press mixture in greased pan. Cool about 30 minutes before serving. Cut into bars.
Title: Low Carb Rich Chocolate Ice Cream
Ingredients:
- 2 heavy cream
- 1 milk
- 3/4 cocoa powder
- 1/2 erythritol
- 4 vanilla
- 3/4
- 1
Instructions:
1. In a medium saucepan over medium heat combine cream, milk and cocoa, whisking to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. set aside.
2. In a medium mixing bowl, whisk together egg yolks and Swerve until a pale yellow and thickened, about 2-3 minutes. Add 1/2 cup of milk mixture to egg/sugar mixture while continuing to whisk so you don't cook your eggs. Repeat 2 more times adding 1/2 cup of milk mixture to egg mixture.
3. Stir egg mixture back into saucepan with remaining milk mixture. Place back on stove and over medium-low heat bring back to a simmer. Continue to stir until mixture thickens slightly and coats the spoon. About 5-7 minutes.
4. Remove from heat and pour through a mesh strainer into a medium bowl to remove any lumps that may have formed. Stir in vanilla and place bowl in an ice bath to cool to room temperature.
5. Completely chill mixture in the refrigerator for 4 hours or overnight is best. Freeze in Ice cream maker according to manufacturer's directions.
Title: Over 21 Finger Jello Shots
Ingredients:
- 4 gelatin
- 3 Jello gelatin
- 2 1/2 boiling water
- 1 1/2 vodka
Instructions:
1. Dissolve Knox and Jello in boiling water.
2. Let cool to room temperature.
3. Add booze of your choice.
4. Spray 9 x 13 inch pan lightly with unflavored cooking spray.
5. Pour mixture in and chill until set.
6. Cut into small squares or use cookie cutters.
Title: Apple Walnut Bread Pudding With Easy Eggnog Sauce
Ingredients:
- 1 walnuts
- 3 eggs
- 2 milk
- 1/2 sugar
- 1 ground allspice
- 1 ground cinnamon
- 1 pure vanilla extract
- 1 apple
- 1/3 raisins
- 3 cornstarch
- 2 pure vanilla extract
- 1
- 1/2
Instructions:
1. Toast walnuts 8-10 minutes at 350°.
2. Reduce oven heat to 325°.
3. Grease 11x7x2-inch baking pan and set aside.
4. Place eggs, milk, sugar, vanilla, cinnamon, allspice in large bowl and stir until well mixed.
5. Add apples, raisins, bread cubes, and toasted walnuts; toss to combine.
6. Spread mixture in prepared pan.
7. Bake 35 minutes, or until firm.
8. To make Easy Eggnog Sauce:
9. Whisk eggnog into cornstarch in a small saucepan.
10. Stirring constantly, bring to a boil over medium heat and boil 1 minute.
11. Remove from heat, stir in extracts, cool 5 minutes.
12. Serve with bread pudding.
Title: Football Peanut Butter Balls
Ingredients:
- 3 powdered sugar
- 2 creamy peanut butter
- 1 white chocolate chips
- 1/3 peanuts
- 1 butter
- 4 shortening
- 2
- 1
Instructions:
1. Mix together powdered sugar and peanut butter.
2. Portion mixture into approximately 36 balls (1.5 Tablespoon size).
3. Roll balls between the flattened palms of your hands to create a ball shaped like a top. Then roll ball on flat surface to smooth middle into more round shape leaving the ends with points creating the football shape. Arrange finished footballs in a single layer on wax paper and place in refrigerator for 30 minutes.
4. Melt milk chocolate chips, 3 tablespoons butter, and 2 tablespoons shortening over double boiler. Mixture should be thin and shiny for dipping.
5. Crush peanuts and set aside.
6. Coat footballs with chocolate by rolling gently in melted milk chocolate while still over double boiler, being careful not to crush pointed ends. Place on wire rack to allow excess chocolate to drip off.
7. While chocolate is still tacky but not still wet, place bottom of football in crushed peanuts
8. Draw line on top center of football using black gel frosting.
9. Melt white chocolate chips and 1 tablespoon butter in microwave and place in frosting bag or sandwich bag with cut corner and draw laces and end lines.
10. Return finished footballs to refrigerator for 30 minutes.
11. Serve chilled if you don't want your fingers all chocolatey or room temperature if you don't mind.
Title: Chocolate Chip Marble Squares
Ingredients:
- 1 eggs
- 2 butter
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl, combine the cookie mix, eggs and butter; mix well.
3. Melt over hot (not boiling) water, morsels from the mix; set aside.
4. Spread half the cookie batter evenly into a lightly greased square baking pan.
5. Dollop melted chocolate alternately with remaining batter on top.
6. With a knife, swirl dough with chocolate to marbleize.
7. Bake approximately 20 minutes.
8. Cool completely. Cut into 2" squares.
Title: Kesari
Ingredients:
- 2 milk
- 1 semolina
- cashew nuts
- raisins
- sugar
- ghee
Instructions:
1. Fry the cashew nuts and raisins in ghee.
2. Then fry the semolina lightly.
3. Add to this milk sugar and a little bit of ghee and keep stirring till it starts leaving the sides.
4. Pour it to a plare which is greased.
5. Then cut it after a little while.
6. Instead of milk you can use coconut milk.
7. Instead of sugar you can use jaggery.
8. Lastly decorate with the fried raisins.
Title: Whatever Floats Your Boat Cookies!
Ingredients:
- 1 butter
- 1/2 eggs
- 2 quick-cooking oats
- 2/3 chocolate chips
- sweetened flaked coconut
Instructions:
1. Preheat oven to 350F degrees & grease cookie sheets.
2. In a large bowl beat half the dry cake mix, butter, and eggs until well-blended and smooth, 1 to 2 minutes.
3. Stir in the remaining cake mix, oats, and optional additions of your choice (1 cup total), just until combined.
4. Roll dough into 1-inch balls and place them 2 inches apart onto prepared cookie sheets.
5. Flatten the cookie dough balls slightly with the back of a fork or the bottom of a glass.
6. Bake for 8 to 11 minutes, or just until the edges are set but the centers are still soft.
7. Cool and enjoy!
Title: Ultimate German Chocolate Bars
Ingredients:
- 1 flour
- 1/2 brown sugar
- 1/2 sweetened flaked coconut
- 6 unsalted butter
- 6 flour
- 1 salt
- 1/2 eggs
- 2 brown sugar
- 1 vanilla
- 1 sweetened flaked coconut
- 1 1/2 pecans
- 1 1/2 heavy whipping cream
- 1/2 sugar
- 1/2 egg
- 1 unsalted butter
- 1 sweetened flaked coconut
- 1 1/2 pecans
- 1 1/2 vanilla extract
- 1
Instructions:
1. First toast the pecans. Place 3 cups of chopped pecans on a baking sheet. Place in a preheated 350 degree oven for 6-8 minutes or until slightly darker in color. Cool.
2. Line an 8 inch square pan with foil making sure there is enough foil to extend over the edges. Spray with with nonstick spray.
3. In a bowl, mix the crust ingredients with a fork until crumbly. Press into the bottom of the pan. Bake for 5 minutes in a 350 degree oven.
4. For bars: Place chocolate and butter in a double broiler or heat proof boil put over a pan of boiling water. Stir until melted and smooth. Remove from heatand let stand until cooled slightly.
5. In a small bowl, stir together the flour and salt. In a large bowl, beat the eggs and brown sugar until well blended and light in color, about 1 minute. Add the chocolate mixture and vanilla, blend on low speed just until blended. Add flour mixture, beating just until incorporated. Stir in coconut and pecans. Spread over crust.
6. Bake 35-45 minutes or until toothpick inserted in the center comes out with moist crumbs. The top of the bars may crack. Cool completely on wire rack. Bars may sink slightly when cooling.
7. For topping: In a medium saucepan, whisk together cream, sugar, egg and butter. Cook, stirring constantly over medium heat until bubbles form around outside edge. Reduce heat to low and cook for 1-2 minutes until thickened. Stir in coconut, pecans and vanilla. Spread over cooled bars. Cool completely.
8. Using the foil edges, lift the bars from the pan. Slide off the foil onto a cutting board. Slice into at least 16 pieces.
9. These can be stored for up to two days at room temperature -- if they last that long!