lumicero/recipes-ing2inst huggingface dataset:
Title: Tiny Apple Pies With Crumble Topping
Ingredients:
- 1/2 butter
- 3 cream cheese
- 1 flour
- 2 apples
- 2 sugar
- 1/2 cinnamon
- 1 nutmeg
- 1/4 flour
- 1/4 brown sugar
- 1 nutmeg
- 2 butter
Instructions:
1. Cream butter and cream cheese together. Once well combined, add flour and work into dough by hand or by mixer. Chill dough for about one hour.
2. Meanwhile, make the filling by combining the apples, sugar, cinnamon, and nutmeg. Allow the apple mixture to sit and flavors to meld.
3. Combine flour, brown sugar, and nutmeg into a small bowl, stirring well. Cut in butter until it resembles coarse crumbs.
4. When dough is ready, preheat oven to 400°F.
5. Divide dough into 24 small balls and press into the bottom and up the sides of the cups in a miniature muffin pan.
6. Fill each crust with apple filling - this should rise a little above each cup, as the apples will settle a bit during baking. If you have extra juice in the bottom of the bowl when you've used up the apples, divide that up throughout the cups too.
7. Top each pie with crumble topping.
8. Bake for 18-20 minutes. Filling will be bubbly and top a light golden brown when ready.
Title: Cinnamon Chocolate Cake
Ingredients:
- 3 all-purpose flour
- 2/3 ground cinnamon
- 2 baking soda
- 2 salt
- 1/2 guar gum
- 1 xanthan gum
- 1 brown sugar
- 1 liquid stevia
- 1 1/2 soymilk
- 2 vanilla
- 2 instant coffee powder
- 2 boiling water
- 3 white vinegar
- 1 1/2 butter
- 1 3/4 margarine
- 2 confectioners' sugar
- 1 ground cinnamon
- 1/2 - 1 vanilla
- 1 -2 brewed coffee
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a big bowl whisk together flour, cocoa, cinnamon, soda, salt and guar gum (if using).
3. In another bowl combine sugar, stevia, soy milk, vanilla. Dissolve coffee powder in 2 tbsp boiling water, and add. Mix in oil. Stir to blend.
4. Add wet ingredients to dry. Mix well.
5. Quickly stir in vinegar and transfer to a non-stick (or greased) baking pan (9"x13").
6. Bake 25-30 minutes.
7. Let cool before frosting.
8. Combine ingredients for frosting, mix well and spread over cake.
Title: Rum Raisin Cobbler
Ingredients:
- 1 sugar
- 1 butter
- 1/8 spiced rum
- 1/4 pure vanilla extract
- 1/2 salt
- 1 cold water
- 1/2 cornstarch
- 1/4 raisins
- 2
- 1/2
Instructions:
1. Preheat oven to 375°.
2. Using 1/4 stick of butter, generously butter the bottom of a 9X13 baking pan. I use a glass pan.
3. Separate the biscuit's layers into about 20 thin 'biscuits'. Place 10 of the thin, separated biscuits in the greased pan.
4. In a small bowl stir together the cold water and corn starch, set aside.
5. In a medium sauce pan over medium heat stir together the fat-free half-and-half, sugar, spiced rum, raisins, vanilla, and salt. Heat, stirring constantly until it boils.
6. Give the corn starch/water a quick stir, add it to the rum sauce, and quickly stir the sauce as it will begin to thicken immediately. When thick, remove from heat.
7. Slice 1/2 stick of butter into 10 to 12 pats or more. Drop pats, or pieces, of butter over the first layer of biscuits then spoon on 1/3 of the rum sauce.
8. Add the remaining layer of biscuits, butter pats, and another third of the sauce. Reserve the remaining third of the sauce for when the cobbler is done.
9. Bake cobbler for 30 minutes or until golden brown and done in the center.
10. Remove from oven and spread on the remaining rum sauce.
11. Best served warm, alone or with a scoop of vanilla ice cream.
Title: Rich Dark Chocolate Cake With Red Wine Chocolate Frosting
Ingredients:
- 240 flour
- 300 sugar
- 85 bicarbonate of soda
- 2 baking powder
- 1 salt
- 1/2 instant coffee granules
- 2 eggs
- 2 cold water
- 240 milk
- 240 unsalted butter
- 120 icing sugar
- 150 cream cheese
- 100 red wine
- 35
- 200
- 5
Instructions:
1. Pre-heat the oven to 180°C Line two cake tins with parchment paper and grease.
2. In a large bowl, mix together the flour, sugar, cocoa powder, bicarbonate of soda, baking powder, salt and coffee granules (ie all the dry ingredients).
3. Make a well in the middle and add all the liquid ingredients.
4. Use a whisk to mix together until completely blended. Don't be alarmed at how runny it is - it's much thinner than a normal cake mix!
5. Pour into the two prepared tins and place in the oven for 30-40 minutes, until cooked through - the longer you leave them, the drier they will be. I found 30 minutes to be fine for a light, moist cake, but it will depend on your oven. Use a skewer inserted into the middle to make sure the cake is cooked through. If it comes out clean, you should be fine.
6. Turn the cooked cakes out onto a cooling rack and place to one side.
7. While they cool, make the frosting: Put the butter, icing sugar and cocoa powder in a bowl and cream together until light and fluffy. Add the cream cheese and mix well. Then, add the red wine a little at a time until it gets a little runnier. Give it a taste; you want to just be able to taste the wine without it being overpowering. Place in the fridge for a few minutes to let it stiffen up slightly.
8. When the cake has cooled, spread the frosting on the top of one layer and place the other on top.
Title: Mimi's Double Rich Chocolate Cake (From a Cake Mix)
Ingredients:
- 1 chocolate fudge instant pudding mix
- 1 eggs
- 4 water
- 3/4 sour cream
- 1/2 canola oil
- 1/4
Instructions:
1. Combine all the ingredients in a large mixing bowl.
2. Blend and scrape bowl; then beat at medium speed for 4 minutes.
3. Pour into greased and floured 10" tube pan.
4. Bake at 350° for 55-60 minutes or till done. Do not underbake.
5. Cool in pan for 15 minutes.
6. Remove from pan and finish cooling on rack.
7. Frost if desired or sprinkle confectioners sugar over it.
Title: Cherry Coconut Cobbler
Ingredients:
- 1 cherry pie filling
- 1/2 sour cream
- 1 sweetened coconut
- 4 margarine
- 1 1/2 self rising flour
- 2 salt
- 1/8 sugar
- 1 1/2 milk
Instructions:
1. In mixing bowl, combine pie filling,sour cream, and coconut.
2. Use 2 tsps margarine to grease pyrex or glass baking pan, I use 8 X 11.
3. Pour in cobbler filling.
4. Preheat oven 375*.
5. In mixing bowl, combine flour, salt, sugar and milk. Make sure it is mixed well.
6. Pour and spoon over filling.
7. Bake 35 minutes.
8. Brush 2 tsps margarine on top of crust.
9. Bake about 7 more minutes.
10. Take out and cool to room temperature before serving. Serve with vanilla ice cream.
Title: Lime and Coconut Drizzle Loaf
Ingredients:
- 14 butter
- 4 self raising flour
- 6 baking powder
- 1 eggs
- 2 limes, juice and zest of
- 3 coconut milk
- 400
Instructions:
1. Preheat oven to 180°C.
2. Butter and line the base of a loaf tin with baking parchment.
3. Put 6 oz (175g) of the sugar in a bowl with the butter, flour, baking powder, eggs, and the zest of 2 limes.
4. Split the coconut milk in half and set one half aside for the topping.
5. Add most of the other half to the bowl and beat the mixture together until well blended. Add enough extra coconut milk to make a dropping consistency.
6. Spoon the mixture into the prepared tin and level off the top. Bake for 40 mins, or until the cake is golden and firm to the touch.
7. Meanwhile make the topping: Tip the reserved half of coconut milk into a saucepan. Add 5 oz (150g) of sugar.
8. Bring to the boil and continue to boil for 5 minutes, or until syrupy and you can see the bottom of the pan when you stir. (For some reason this took me nearly 20 minutes!).
9. Stir in the lime juice and set aside.
10. With a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. Set aside.
11. When the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end).
12. Leave cake until completely cold. Sprinkle the lime sugar over the top.
Title: Linda's Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1 milk
- 2 1/2 confectioners' sugar
- 1 vanilla
- 1 salt
- 1/2 pecans
Instructions:
1. Combine first 5 ingredients, and mix until smooth.
2. Frost cake, sprinkle pecans on top, and put in refrigerator to chill before eating.
Title: Easy Bake Oven Rice Krispies Treats
Ingredients:
- 1 margarine
- 2 marshmallow cream
- 3 -5
Instructions:
1. Preheat easy bake oven 15 minutes.
2. Place margarine and marshmallow cream in the warming cup.
3. Put on the warming tray and cover.
4. Warm for nine minutes stirring occasionally.
5. Half fill the other warming cup with puffed rice cereal.
6. Thoroughly mix the puffed rice cereal with the warmed mixture of margarine and marshmallow cream in a bowl.
7. Take a small amount from the bowl and form a cookie shape.
8. Place the shapes on a plate.
9. Refrigerate for about 1/2 hour or until firm.
Title: Syrupy Chinese Ginger Cake
Ingredients:
- 1 crystallized ginger
- 375 water
- 115 brown sugar
- 125 honey
- 115 brown sugar
- 1/4 white sugar
- 125 butter
- 2 eggs
- 225 self raising flour
- 125 milk
Instructions:
1. Preheat the oven to 170°C (340F) and butter a 20cm. (8") non-stick cake tin.
2. First, prepare the ginger. In a medium saucepan, combine the ginger, water, brown sugar and honey and bring to the boil. Simmer for 10 minutes then cool. Set aside.
3. Using an electric mixer, cream the brown sugar, white sugar and butter together until thick and creamy. Remove the bowl from the mixer and add the eggs, one at a time, beating well by hand after each addition.
4. Add the flour and milk and stir gently but thoroughly. Remove the ginger from the syrup and slice thinly, then add 3/4 of the ginger to the cake, stirring to distribute the ginger.
5. Pour the cake batter into the prepared tin and bake at 170°C (340F) for one hour, or until the cake appears firm and dry on top and yields gently to pressure when pressed in the centre with your finger. Pour the ginger syrup over the hot cake and allow the cake to absorb the syrup. When the syrup has been absorbed, remove the cake tin.
6. To serve, spoon some thick, pure cream on top of the cake and decorate with the remaining slices of ginger. Alternatively, serve the cream on the side of the cake, with the ginger slices folded through the cream or on top of the cake.
Title: Summer Crumble
Ingredients:
- 3 apples
- 2 granny smith apples
- 2 blackberries
- 1/4 basil
- 1/2 sugar
- 6 flour
- 1/4 butter
Instructions:
1. Put the fruit into a bowl with the balsamic vinegar, basil, and 2 tbsp of sugar.
2. Add a little more sugar if your blackberries are a bit sour.
3. Mix and put aside to marinate.
4. Using your fingers, rub together the flour, butter and the rest of the sugar (you can also do this in a food processor, just blitz until the mixture resembles fine breadcrumbs).
5. Although if you prefer a more rustic look you may wish to do it by hand.
6. Put the fruit into an ovenproof serving dish or into individual serving dishes.
7. Sprinkle the crumble mix over the fruit, making sure to pile more into the middle of the dish.
8. Bake it in the oven for about 30 minutes, or until the middle of the crumble is evenly golden and the fruit has started to bubble up around the edges.
Title: Nutty Chocolate Caramels
Ingredients:
- 2 butter
- 1/4 butter
- 3/4 light corn syrup
- 1/4 cold water
- 1 1/2 sugar
- 3 salt
- 1/2 half-and-half cream
- 1 vanilla extract
- 2 walnuts
- 1
Instructions:
1. Line an 8 inch square pan with foil.
2. Grease with 1 teaspoon butter; set aside.
3. Butter the sides of a heavy saucepan with 1 teaspoon butter.
4. Add the corn syrup, water, sugar, chocolate, salt and remaining butter.
5. Cook and stir over medium heat until smooth and blended, about 6 minutes.
6. Gradually stir in cream.
7. Cook and stir until mixture comes to a boil.
8. Cook and stir until a candy thermometer reads 245 degrees (firm -ball stage), about 25 minutes.
9. Remove from the heat; stir in vanilla and walnuts.
10. Pour into prepared pan.
11. Cool; cut into squares.
12. Store in a covered container in the refrigerator.
13. Remove from refrigerator 1 hour before serving.
Title: British Columbian Raspberry Lemon Ice
Ingredients:
- 1 1/4 sugar
- 2 lemons, zest of
- 3 fresh lemon juice
- 1/2 fresh raspberry
- 1 fresh raspberry
Instructions:
1. In a medium saucepan, bring 3 cups water, sugar, lemon peel and preserves to a boil. Reduce the heat, and simmer 5 minutes. Refrigerate until cool, about 30 minutes. Stir in the lemon juice. Pour through a strainer(I skip straining it, I don't mind the seeds) into 8" or 9" square metal pan. Discard peel.
2. Press raspberries through strainer with the back of a spoon to get a seedless puree(or not, if you don't mind the seeds). Scrape puree from the outside of strainer into pan. Stir puree into the lemon raspberry preserve mixture until blended.
3. Place in freezer. When the mix starts to freeze, about 45 minutes, scrape frozen sides into the center of pan with fork. Repeat every 20 minutes for about 2 hours(don't worry if you forget to do this once or twice!). Next, cover the pan with foil, and freeze for at least 8 hours, or until firm.
4. Place the pan in the fridge about 20 minutes before serving to thaw it out a bit. To serve, mound the ice into individual dishes, and garnish with raspberries. Enjoy!
Title: Amalgamation Cake
Ingredients:
- 3 flour
- 2 baking powder
- 1/2 salt
- 1 butter
- 2 sugar
- 1 vanilla extract
- 1 butter
- 8 sugar
- 1 1/4 Bourbon
- 2 pecans
- 3/4 raisins
- 8 flaked coconut
- 2 sweetened flaked coconut
- 1 1/2 pecan halves
- 1 1/2
Instructions:
1. Preheat oven to 325°.
2. Butter and flour three 9-inch diameter cake pans.
3. Mix flour, baking powder and salt in medium bowl.
4. Using electric mixer, beat butter and 1 3/4 cups sugar in large bowl.
5. Beat in vanilla.
6. Add dry ingredients with milk.
7. Beat whites in another large bowl to soft peaks.
8. Slowly beat in 1/4 cup sugar.
9. Continue beating until stiff but not dry.
10. Fold whites into batter.
11. Divide batter among prepared pans; smooth tops.
12. Bake cakes for about 35 minutes.
13. Cool cakes for about 10 minutes.
14. Melt butter in heavy large saucepan over medium heat.
15. Whisk sugar, bourbon and yolks in medium bowl.
16. Gradually whisk in melted butter.
17. Return mixture to saucepan; whisk over medium heat until very thick for about 6 minutes.
18. Mix in chopped pecans, raisins and 1 1/2 cups coconut.
19. Chill until cold for about 1 hour.
20. Place 1 cake layer on platter.
21. Spread 1/3 of filling over; cover with second layer.
22. Spread 1/3 of filling over; top with third cake layer.
23. Spread remaining filling over top (not on the sides) of cake.
24. Sprinkle additional coconut in 1-inch border around top edge of cake.
25. Garnish with pecan halves.
26. Can be prepared 1 day ahead.
27. Let sit 2 hours at room temperature.
Title: Sticky Date Cake
Ingredients:
- 250 dates
- 420 boiling water
- 1 1/2 bicarbonate of soda
- 85 butter
- 250 sugar
- 1 1/2 vanilla extract
- 2 eggs
- 300 self raising flour
- 1 1/2 baking powder
- 170 butter
- 420 light brown sugar
- 255 vanilla extract
- 1
Instructions:
1. Pour boiling water over chopped dates and add bi carb soda, leave to stand.
2. Cream butter, sugar and vanilla extract until light and fluffy. add 2 small eggs (beaten), mix until light and fluffy. Add self raising flour and baking powder mix.
3. Pour into a greased 8 inch round tin. Bake 1 hour in 180°C oven.
4. Remove, prick all over and pour over small amount of the hot toffee sauce.
5. Toffee Sauce:
6. Melt all ingredients together gently until sugar has dissolved. boil 3 - 5 minutes.
Title: Best-Ever Italian Biscotti
Ingredients:
- 1/2 pistachios
- 1/2 unbleached all-purpose flour
- 3 1/2 baking powder
- 4 sea salt
- 1/4 eggs
- 4 granulated sugar
- 3/4 orange zest
- 1/3 dried cranberries
- 2 vanilla extract
- 1/2
- 1/4
- 1
Instructions:
1. Preheat oven to 350ºF. Place chopped pistachios onto a baking sheet and transfer to the preheated oven. Toast them for 6 minutes, flipping half way through cooking. Remove from the heat and transfer to a bowl to cool off; set aside.
2. Meanwhile, in a small skillet over medium heat, toast almonds until golden brown, about 5 minutes, flipping them quite often. Place toasted almonds in a bowl to cool off; set aside.
3. In a medium bowl, combine flour, baking powder and salt; whisk until ingredients are well mixed; set aside.
4. In a bowl of a stand mixer, combine eggs, sugar, oil and orange zest; process for 1 ½ minutes on medium speed. Add flour mixture and process on low speed until the dough is soft, stopping a few times to scrape the sides of the bowl, about 4 minutes.
5. Add toasted pistachios and toasted almonds, dried cranberries, orange juice and vanilla extract; process until well blended, about 1 to 1 ½ minutes, stopping to scrape the sides of the bowl.
6. Transfer the dough (very sticky) on a lightly work surface and sprinkle with flour. Roll (not kneading) the dough in flour until less sticky and able to handle it. Divide dough into 2 pieces and shape into logs around 10-inch long by 3-inch wide. Place logs on a large baking sheet lined with parchment paper and transfer to the preheated oven; bake for 40 to 45 minutes or until golden.
7. Remove from heat and transfer to a cutting board to slice into ½-inch thick with a serrated knife. Transfer the biscotti on a wire rack placed on a baking sheet to cool off for 30-45 minutes.
8. Return the sliced biscotti and bake for 10 minutes. Flip them over and bake for an additional 10 minutes. Remove from the heat and let them cool off completely before serving and storing. Makes 24-28 biscotti.
Title: Strawberry Banana Split Dessert (No Bake)
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 1/4 sugar
- 1/2 butter
- 2 confectioners' sugar
- 1 milk
- 1 vanilla extract
- 3 firm bananas
- 2 pineapple
- 2 fresh strawberries
- 2 Cool Whip
- 1 1/2 walnuts
Instructions:
1. Combine the crumbs, butter and sugar; press into an ungreased 13in x 9in x 2in dish. Chill for 1 hour.
2. In a mixing bowl, cream butter, confectioners' sugar, milk and vanilla. Spread over the crust; chill for 30 more minutes.
3. Layer with bananas, then ineapple, then strawberries.
4. Carefully spread on Cool Whip and sprinkle with nuts. Chill until ready to serve.
Title: Chocolate Whiskey Layer Cake
Ingredients:
- 1 pecans
- 1 buttermilk
- 1 canola oil
- 2/3 eggs
- 3 pecan pieces
- 1/4
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees. Butter and flour 2 9-inch round cake pans.
2. On ungreased baking sheet, bake pecans 6-8 minutes or until golden. Remove from pan; cool completely, 10 minutes.
3. Meanwhile, in bowl combine cake mix, buttermilk, oil, eggs, and whiskey; with mixer at low speed, beat until combined. Increase speed to medium; beat 2 minutes.
4. Stir in chocolate chips and cooled pecans.
5. Divide batter between pans. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 5 minutes. Remove from pans; cool completely on racks.
6. Place 1 cake layer on serving platter; spread with 1 cup frosting. Top with remaining layer; spread top and sides with remaining frosting. Press pecan pieces onto side, if desired.
Title: Carrot Cake on the Beach
Ingredients:
- 3 eggs
- 3/4 sour cream
- 3/4 sugar
- 2 vanilla extract
- 2 flour
- 2 ground cinnamon
- 2 baking soda
- 2 salt
- 1/2 crushed pineapple
- 1 carrots
- 2 raisins
- 1 walnuts
- 1 coconut
- 1 butter
- 1/2 cream cheese
- 1 vanilla extract
- 1 powdered sugar
- 1 milk
- 2
Instructions:
1. Beat the eggs, then add the first four ingredients. Beat until well mixed.
2. Add the next four ingredients and beat again.
3. Add the last five ingredients and mix with a spoon.
4. Bake in a 350° oven for 50 to 55 minutes.
5. Let cake cool completely and frost with cream cheese Frosting.
Title: Cowboy Pie
Ingredients:
- 1 cherries
- 2 butter
- 1
Instructions:
1. Set your oven on "350.
2. 1st poor the cherries into the pan and spread them around everywhere.
3. 2nd poor the cake mix on top of the cherries. DRY cake mix.
4. 3rd melt the butter in a bowl and poor it on top of the cake mix tilting the pan to get the butter spread everywhere.
5. Then set it in the oven for about 20mins or longer. Depends on how your oven cooks but just keep an eye on it until the butter cooked into the cake mix real good. And there ya go -- it's done!
Title: Vegan Ice Cream Sandwiches
Ingredients:
- 3/4 flour
- 1/2 sugar
- 1/4 unsweetened applesauce
- 1/4 golden syrup
- 3 baking powder
- 1 salt
- 1/4
Instructions:
1. Preheat oven to 350. Line 2 cookie sheets with parchment paper.
2. Place the sugar in a large bowl. Slowly stream in the syrup and then the applesauce. Mix until well combined and fluffy. In a small bowl, whisk together the salt, baking powder, baking soda, cocoa and flour. Slowly add to the batter and beat until well combined.
3. Drop tablespoonful amounts on to the cookie sheet, spacing you have about 6 cookies per sheet. Flatten them slightly with the back of a spoon.
4. Bake 12 minutes. They should look "set" but slightly shiny. Remove to wire racks and cool.
5. Place one cookie on a plate, top with ice cream and another cookie. Repeat.
Title: Pecan Crust
Ingredients:
- 1 flour
- 1/2 pecans
- 1/4 sugar
- 1/4 butter
- 1 egg
Instructions:
1. Preheat oven to 375 degrees.
2. Mix all the ingredients together, press into a 9" tart or pie pan.
3. Bake until golden, 15-20 minutes.
4. Cool and fill.
5. Note:
6. For a quick and elegant dessert add a layer of pastry cream (or instant vanilla pudding made with 1/2 and a teaspoons of vanilla), and top with your favorite seasonal fruit- berries are especially good. Melt 3-4 Tbls of raspberry, apple or apricot jam with 1 Tbls. of a complimentary liquor, cool slightly and drizzle over the fruit, add a dollop of fresh whipped cream to each slice.
Title: Chocolate Ghost Pepper Creme Brulee
Ingredients:
- 1 1/2 pepper
- 1 ground cumin
- 1 ground cinnamon
- 1 sugar
- 3 sugar
- 3
- 2 -3
Instructions:
1. Combine cream, cumin cinnamon, and ghost pepper in a small saucepan. Bring to a simmer over low heat, stirring gently.
2. Meanwhile, in a small mixing bowl, use a fork to thoroughly mix yolk and 3 tbsp sugar. Try not to incorporate any air as you mix -- keep the fork submerged under the egg.
3. When cream is heated, remove from heat and mix in chocolate. Stir mix and continue stirring until chocolate is melted and mixed inches Keep spoon submerged so you don't incorporate air.
4. Add cream a little at a time to the egg, mixing in with fork. As before, don't get air in the mixture.
5. Preheat oven to 350 F.
6. Pour mixture evenly into 4 ramekins. Place in a baking dish and fill dish with water halfway up the ramekins. Don't get any water in the ramekins.
7. Carefully place in oven. Don't splash water into ramekins. Bake 30-35 minutes, until set but jiggly.
8. Carefully remove from water bath. Cool uncovered for at least a couple hours in the fridge. After this, you can cover with plastic wrap and they'll last a couple days.
9. When ready to eat, spread about half a teaspoon of sugar on top to form a thin layer. Use a butane or propane torch to melt and caramelize the sugar.
Title: Maple Pecan S'mores Dip
Ingredients:
- 1 pecan pieces
- 1 butter
- marshmallows
- graham crackers
Instructions:
1. Preheat oven to 400°F (200°C). Stir together pecans and melted butter in 9-inch (23 cm) cast-iron skillet or pie plate. Bake, stirring once, until fragrant; about 5 minutes.
2. Sprinkle chocolate chips over pecan mixture. Bake until chocolate is softened, about 2 to 3 minutes.
3. Arrange marshmallows in single layer over top of chocolate mixture. Bake until marshmallows are puffed and golden, 5 to 7 minutes.
Title: Banana Pudding
Ingredients:
- 2 milk
- 3/4 sugar
- 1/3 flour
- 2 eggs
- 1 vanilla
- 8 bananas
- 4
Instructions:
1. Place milk in a large saucepan and scald.
2. Add sugar and flour and whisk until smooth.
3. Add eggs 1 at a time while whisking.
4. Cook over med heat until thick.
5. Remove from heat and add vanilla.
6. Mix pudding with 3/4 of the bananas and 2 cups of the vanilla wafers.
7. Place 1 cup of vanilla wafers in the bottom of a large bowl.
8. Pour in pudding and top with remaining bananas and vanilla wafers.