lumicero/recipes-ing2inst huggingface dataset:
Title: Accra Banana Peanut Cake
Ingredients:
- 1 1/4 butter
- 2 sugar
- 4 eggs
- 4 flour
- 1/4 cake flour
- 1 salt
- 4 baking powder
- 1/2 baking soda
- 8 bananas
- 1/2 peanuts
- 1/2 sugar
- 1 cinnamon
Instructions:
1. In a large bowl, cream together the butter and sugar. Add the eggs and beat to combine. In a separate bowl, stir together the flour, salt, baking powder, and baking soda. Stir the flour mixture into the butter mixture alternately with the bananas and peanuts.
2. Pour the batter into the prepared pan and bake for 30 minutes, or until a wooden skewer inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack.
3. Stir together the 1/2 cup of sugar and cinnamon. Sprinkle the sugar mixture over the top of the cake as soon as you remove it from the oven. Makes 1 - 9x13 cake.
Title: Apple Dapple Cake Christy Jordan Southern Plate
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1 baking soda
- 1 pecans
- 1 canola oil
- 2 sugar
- 3 eggs
- 2 vanilla
- 3 apples
- 1 brown sugar
- 1/4 milk
- 1 butter
Instructions:
1. Mix oil, sugar, eggs and vanilla.
2. Sift together flour, salt, soda. Add to first mixture.
3. Fold in pecans and apples.
4. Bake in greased tube pan (NOT BUNDT--too small) at 350 for 1 hour.
5. Mixture will be tTHICK--No worries -- Apples have an amazing way of making it just right during the baking process.
6. For the sauce, mix and cook ingredients 3 minutes after it begins to gently boil, stirring constantly.
7. Poke cake with spoon while still in pan once baked.
8. Pour sauce over hot cake while cake is still in pan.
9. Let cake cool completely before removing. May Need a knife to loosen edges, it will eventually slide out.
10. Once cooled and inverted onto cake plate, dust with powdered sugar if desired or leave as is.
11. Best the next day after making!
12. You may feel an urge to add cinnamon -- this cake does not need it!
Title: Maple Syrup Cake With Maple Frosting
Ingredients:
- 1/2 shortening
- 1/2 sugar
- 1/2 maple syrup
- 1 vanilla
- 2 eggs
- 1 3/4 cake flour
- 1 salt
- 2 1/2 baking powder
- 1/4 milk
- 1/2 maple syrup
- 1/2 confectioners' sugar
- 2 butter
- 1
Instructions:
1. FOR THE CAKE:
2. Prepare a 9-inch square pan and preheat oven to 375°F.
3. Cream shortening; add the sugar gradually and cream well together.
4. Add maple syrup a small amount at a time, beating well after each addition.
5. Add vanilla and eggs, and beat the mixture vigorously.
6. Sift the flour, salt, and baking powder and add to the mixture alternately with the milk; Mix only enough to blend the flour.
7. Stir in the nut meats and pour into a greased 9-inch square pan.
8. Bake in 375F oven for 25 minutes.
9. FOR THE FROSTING:
10. Bring syrup to boil for one minute.
11. Remove from heat and stir in butter; add sugar and continue cooling until consistency to spread; Frosting thickens as syrup cools.
Title: Armenian Nutmeg Cake
Ingredients:
- 2 brown sugar
- 2 plain flour
- 1 baking powder
- 1 salt
- 1/2 butter
- 1 baking soda
- 1 milk
- 1 egg
- 1 ground nutmeg
- 1/2 walnuts
- pecans
- ground cinnamon
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 9 inch square pan, and line with baking paper if desired.
3. Combine flour, baking powder and salt, then rub in the butter until the mixture resembles fine breadcrumbs.
4. You can do this with the tips of your fingers or in your food processor.
5. Then add sugar, and combine.
6. Press half this mixture evenly over the base of the prepared cake pan, and reserve other half.
7. Dissolve baking soda in milk (or sour cream), add beaten egg and nutmeg, then add to reserved mixture.
8. Combine well.
9. Pour into pan and sprinkle nuts, and some cinnamon if desired, over top.
10. Bake in oven for 45 minutes to 60 minutes (start testing for doneness with a skewer after about 45 minutes).
11. Allow to stand for 10 minutes before turning onto a wire rack to cool.
Title: Banana Fritters - Dairy Free
Ingredients:
- 2 flour
- 1 salt
- 3/8 egg
- 1 coconut milk
- 4 sugar
- 1 firm bananas
- 1 confectioners' sugar
- coconut
Instructions:
1. Sift flour with salt in a bowl.
2. Make a well in the center.
3. Drop in the egg and mix with spoon, gradually adding all the flour, then slowly add the coconut milk, stirring well.
4. Add more coconut milk as needed to reach a thick cream consistancy.
5. Stir in the sugar and allow batter to rest for 20 minutes.
6. Peel bananas, cut in halk lenthwise and dip into batter.
7. Heat 1/4 inch deep oil in frying pan. When hot, fry the fritters for about 2 minutes on each side until golden brown.
8. Drain and dust with confectioners sugar and coconut mix.
9. Serve immediatly while fritters are still crisp.
Title: Cartellata Cookies
Ingredients:
- 3 all-purpose flour
- 1/3 sugar
- 1/2 salt
- 1/2 dry white wine
- 1/4 extra virgin olive oil
- 1 lemon, zest of
- confectioners' sugar
- ground cinnamon
Instructions:
1. In a large bowl, whisk the flour with the sugar and salt.
2. Make a well in the center and pour in the wine and olive oil.
3. Gradually stir in the flour until a dough forms.
4. Transfer the dough to a work surface and knead lightly until smooth.
5. Cut the dough in half and flatten each piece into a disk.
6. Wrap the disks in plastic and let rest at room temperature for 30 minutes.
7. On a lightly floured work surface, roll out one of the disks to a 12-inch square about 1/8 inch thick.
8. Cut the dough into 1/2-inch-wide strips.
9. Wrap each strip around itself to form a loose coil; transfer the coils to a cookie sheet.
10. Repeat with the remaining disk of dough.
11. Let the coils dry overnight, turning once.
12. In a medium saucepan, heat 2 inches of oil to 300°.
13. Set a rack over a large baking sheet.
14. Using a wire skimmer, transfer 4 or 5 coils to the hot oil and fry until browned and crisp, about 50 seconds.
15. Repeat with the remaining coils.
16. Transfer the coils to the rack to drain. Sprinkle the cookies with the lemon zest.
17. Mix equal amounts of confectioners’ sugar and cinnamon and sift over the cookies.
18. Serve warm or at room temperature.
Title: Mocha Butter Cupcakes With Mocha Butter Frosting
Ingredients:
- 2 1/2 cake flour
- 1 baking powder
- 3/4 salt
- 3/4 butter
- 1 instant coffee powder
- 1/2 vanilla extract
- 1 1/2 white sugar
- 3 eggs
- 1 butter
- 1/2 instant coffee
- 2 rum
- 1 1/2 confectioners' sugar
- 3/4
- 1/2
Instructions:
1. Mocha butter Cupcakes:.
2. Preheat oven to 350 F, line cupcake molders with paper baking cups.
3. In a small bowl, sift together cake flour, baking powder and salt together.
4. Using an electric mixer, cream butter together with sugar until light. Add vanilla extract and coffee powder. Add eggs one at a time, beating only until combined. Alternately add flour mixture and milk to the butter mixture, beating well after each addition. Start and end with the dry ingredients.
5. Fill the batter 3/4 full into the cupcake molders.
6. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Frost with mocha butter frosting. Makes 30 cupcakes.
7. Mocha butter Frosting:.
8. Using an electric mixer,beat the butter until light.
9. Mix the coffe and rum together until coffee dissolves. Add this to the butter. Put in the powdered sugar and continue beating until blended. Add cream one tablespoons at a time, while beating the mixture at medium speed, adding more cream only as soon as the butter mixture has absorbed all of the cream.After adding all the cream, continue beating mixture until smooth and fluffy.
10. Use immediately to frost cooled cupcakes.
11. You can top this with chocolate chips, marshmallows and candy sprinkles.
Title: Almond Cookies
Ingredients:
- 1 butter
- 2 brown sugar
- 2 eggs
- 1 all-purpose flour
- 3 1/2 salt
- 1 baking soda
- 1 baking powder
- 1 sugar
- 1 lemon juice
- 1/2
- 1/4
- 1
- 1/4
Instructions:
1. COOKIE DOUGH:
2. Cream butter with sugar until fluffy.
3. Beat in eggs, one at a time, and almond extract.
4. Stir together flour, salt, baking soda and powder; gradually stir into creamed mixture until well blended.
5. Cover and refrigerate for at least 1 hour or until firm.
6. FILLING:
7. Meanwhile, mix together filling ingredients until smooth.
8. ASSEMBLY:
9. Using hands, roll heaping teaspoonfuls of dough into 1-inch balls.
10. With finger, make indentation in centre of each; stuff with about 1/4 teaspoons filling. Pinch off dime-sized piece of dough; press over filling to cover.
11. Reroll in palms to seal and smooth edges.
12. Place 2 inches apart on greased baking sheets. Brush tops with egg white; press almond lightly into each.
13. Bake in 325oF oven for 15 to 18 minutes or until light golden.
14. Let cool on racks. Makes about 5 dozen.
Title: Molten Chocolate Surprise (Kraftfoods)
Ingredients:
- 4 butter
- 1/2 eggs
- 2 powdered sugar
- 2 flour
- 1
- 1/3
- 12
Instructions:
1. Preheat oven 425.
2. microwave chocolate and butter in large bowl HIGH 2 minute.
3. Stir with wire wisk until well blended.
4. Beat 2 whole eggs,2 egg yolks, surgar,and flour until well blended.
5. Gradually add chocolate mixture beating constantly until well blended.
6. Line muffin cups with paper liner place 1 cookie in bottom of each cup cover with batter 2/3 full.
7. Bake 8 min or until edges are firm and the center is soft.
8. let stand 1min.
9. invert onto dessert dish remove paper liners.
10. serve with whipped topping or Ice cream.
Title: Perfect Chocolate Chip Cookies
Ingredients:
- 1/2 margarine
- 1 unsalted butter
- 3 brown sugar
- 1 granulated sugar
- 1 egg
- 1/2 vanilla
- 1/2 baking soda
- 1/2 baking powder
- 1 3/4 salt
- 1 1/2 flour
- 8 instant coffee
- chocolate chips
Instructions:
1. Cream the sugars and the margarine until fluffy.
2. Add egg and vanilla and continue beating.
3. Combine dry ingredients and add to the margarine mixture.
4. Mix in chocolate chips.
5. Form into balls, and flatten slightly.
6. Bake for 8-10 minutes at 375.
Title: Triple Berry Crisp
Ingredients:
- 1 1/2 fresh strawberries
- 1 1/2 fresh raspberries
- 1 1/2 fresh blueberries
- 4 white sugar
- 2 all-purpose flour
- 2 rolled oats
- 1 1/2 brown sugar
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1 1/2 butter
Instructions:
1. Preheat oven to 350 degrees F
2. In a large bowl, gently toss together strawberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly.
4. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
5. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Title: Chocolate Chip Pound Cake
Ingredients:
- 18 instant chocolate pudding mix
- 3 1/2 eggs
- 3 sour cream
- 3/4 water
- 8
- 3/4
- 5 3/4
Instructions:
1. Combine first 6 ingredients.
2. Beat 4 minutes.
3. Add nuts and chocolate chips.
4. Bake in a greased and floured tube pan at 300 degrees for 55 minutes.
Title: Sugar Cookie Cupcakes With Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 1/8 salt
- 1 1/2 baking powder
- 3/4 half-and-half
- 4 cream cheese
- 3 powdered sugar
- 4 butter
- 1 vanilla
- 3 -5 half-and-half
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugar until fluffy. At least 2 minutes, longer with a hand held mixer.
3. Mix in eggs one at a time, scraping down the bowl with each addition.
4. Add vanilla.
5. Add salt and baking powder and mix just until combined.
6. Incorporate flour, mixture will be thick.
7. Add in half and half and mix thoroughly.
8. Original directions say to divide batter into 12 cupcakes, I got 14 and they were all filled well.
9. Bake 18 to 20 minute If you are new to baking with your oven check them at 16 minute Mine were done in 18. I checked mine with a toothpick, needs to come out clean.
10. Cool cupcakes.
11. To make frosting, allow both the butter and cream cheese to come to room temperature. If it is a hot day don't let them get too warm.
12. Cream the butter and cream cheese for at least 3 minute You should NOT be able to tell that you have 2 ingredients in the bowl. You want a light yellow color with a fluffy look.
13. Add powdered sugar one cup at a time, incorporating well. Don't forget to scrape the bowl frequently! :).
14. Add vanilla and 2 tablespoons of half and half. Check consistency for frosting, add more half and half until you are happy with the thickness of your frosting.
15. Frost and enjoy.
Title: The Worlds Best Vinilla Cake
Ingredients:
- 2 1/2 flour
- 1 1/4 sugar
- 1 vanilla
- 1 baking powder
- 1 baking soda
- 2 eggs
- 1/2 butter
- 1 1/2 milk
Instructions:
1. put all the wet ingredients in a bowl and mix them together.
2. put are the dry ingredients in a large bowl and whisk them together.
3. put all ingredients in a bowl mix together.
4. put them in two greased 9-inch round for 20 min in a oven at 350.
Title: Angel Food Flag Cake
Ingredients:
- 1 water
- 1 1/4 fresh raspberries
- 3 frozen unsweetened raspberries
- 3 sugar
- 3 fresh blueberries
- 1 frozen blueberries
- 2
Instructions:
1. Move oven rack to middle position. Heat oven to 350°F
2. Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2x4 1/2x2 1/2 inches.
3. Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.
4. Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped. Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
5. To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Cut each loaf crosswise into 8 slices, using serrated or electric knife. Serve with whipped topping and blueberries.
Title: Ban Jian Kway- Hokkien Peanut Pancake
Ingredients:
- 225 self raising flour
- 1 egg
- 1 sugar
- 2 salt
- 350 butter
- water
- roasted peanuts
- sugar
Instructions:
1. beat egg, add butter, sugar, salt and water/milk.
2. Add flour and mix to form a smooth batter.
3. leave for several hours.
4. Heat non stick pan, oiled lightly with butter if necessary, pour batter onto the pan, cover and cook till done(a nice brown underneath) on slow/medium heat.
5. Remove from pan, throw some peanut/sesame and sugar over, fold into half, cut and serve immediately.
Title: Burfee
Ingredients:
- 1 powdered milk
- 1 milk
- 1 butter
- 125 icing sugar
- 375 -500 cardamom powder
- 2 sugar
- 1
Instructions:
1. Blend klim and nestle cream in a food processor to resemble fine bread crumbs.
2. Sift the icing sugar and elachi (cardamom) , then add klim mixture.
3. Make a think syrup with 1 cup sugar and 1 cup fresh milk.
4. Add fresh cream to syrup and boil until thick.
5. Add butter to syrup just before removing from the stove.
6. Add ground almonds and mix well.
7. Lastly add the klim mixture and set aside overnight. Add colour.
8. Decorate with slivered almonds.
Title: Festive Chocolate Fondue
Ingredients:
- 1 light corn syrup
- 1/2 brandy
- 1/4 ground cinnamon
- 1/4 ground cloves
- 1/4
Instructions:
1. Place all ingredients into double boiler.
2. Stirring with a wooden spoon, slowly bring mixture to low bubble.
3. Once completely melted and blended, serve in fondue pot or chafing dish to keep mixture warm enough to be dippable, but not hot.
4. If mixture becomes too thick, stir in small amount of cream to desired consistency.
5. Serve with dippers and fondue forks.
Title: Oat Pie Crust
Ingredients:
- 1 quick oats
- 1/3 brown sugar
- 1/3 butter
- 3 -4 margarine
- 1/2 cinnamon
Instructions:
1. Preheat oven to 375°F
2. Spray sides and bottom of 9-inch pie pan with non-stick cooking spray.
3. In medium bowl, combine all ingredients; mix well.
4. Press into prepared pie pan.
5. Bake for 8 to 10 minutes or until golden brown.
6. Cool; chill or freeze as filling requires.
7. Fill with packaged pie filling mixtures, chilled cheesecake fillings, frozen yogurt or ice cream, as desired.
Title: Bread & Butter Pudding With a Twist
Ingredients:
- 3 1/2 granulated sugar
- 3 vanilla extract
- 1 1/2 golden raisin
- 1 1/2 sherry wine
- 9 cinnamon
- 9
- 1
- 1/2
- 6
- 1
Instructions:
1. Preheat oven to 275°F Lightly grease a 13x9in. deep baking dish.
2. Soak the raisins in the sherry while you prepare everything else, covered, stirring occasionally.
3. Stir the milk, cream, sugar & vanilla in a large, heavy saucepan over medium heat until the sugar dissolves and the mixture is warm, about 10 minutes.
4. Remove from the heat and allow to cool slightly.
5. Whisk the whole eggs & egg yolks together in a large bowl. Very slowly, whisk in the warm milk mixture.
6. Place the croissant pieces in the baking dish. Pour the custard over the croissant pieces, and sprinkle with raisins (strained out of their sherry) and a few dashes of cinnamon.
7. Press gently to submerge the croissants & raisins. Let stand for 20 minutes.
8. Place the baking dish in a large roasting pan. Fill the roasting pan halfway up the baking dish with boiled water. Place the roasting pan with the baking dish inside, in the oven.
9. Bake until pudding is firm, 1 hour 20 minutes. Check by gently inseting a sharp knife - it should feel solid and come out clean.
10. Serve warm right away, or cold the next day.
Title: Chocolate Mocha Cake - Gf
Ingredients:
- 1 cocoa powder
- 1 hot water
- 1 baking soda
- 3 baking powder
- 2 salt
- 1 xanthan gum
- 1 sugar
- 1 eggs
- 1 pure vanilla extract
- 2 1/2
- 4
- 2
Instructions:
1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans for Chocolate Mocha Cake on cover. Or prepare three 8-inch round cake pans for Chocolate Ganache Cake, pictured here.
2. In a medium-size bowl, whisk together the coffee and cocoa powder. Add hot water and whisk until smooth.
3. On a piece of waxed paper, sift together flour blend, baking soda, baking powder, salt and xanthan gum. Set aside.
4. In the bowl of an electric mixer, beat the margarine or shortening and sugar at medium-high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium and add the eggs, one at a time. Then add the vanilla and cream well. Scrape down the sides of the bowl.
5. Blend half the dry ingredients into the wet batter, followed by half the cocoa mixture. Blend in remaining dry ingredients and cocoa mixture, mixing on medium speed until smooth, about 2 minutes.
6. Spoon the batter equally into prepared cake pans or standard-size cupcake tins. Bake in preheated oven for about 40 minutes. Watch carefully as time will vary depending on oven and pan size. Cake is done when an inserted toothpick comes out clean.
7. Remove cake from oven and cool in pans for 20 minutes. Then turn cake out onto a wire rack to cool completely before frosting. Frost tops of layers with Mocha “Buttercream” Frosting or Chocolate Ganache Frosting. Assemble cake and frost sides.
8. *TIP For Egg-Free Mocha Chocolate Cake, mix ½ cup applesauce with 2 teaspoons baking powder in a small bowl. In another small bowl, thoroughly mix 4 tablespoons cold water with 1 tablespoon egg replacer. (For gluten-free egg replacer, visit ener-gfoods.com) Add egg replacer mixture to applesauce mixture. Then add the entire egg-free mixture to the creamed shortening and sugar and proceed with recipe instructions.
Title: Coconut Lemon Layer Cake
Ingredients:
- 1 butter
- 2 sugar
- 1 coconut milk
- 2 pure vanilla extract
- 2 1/2 unbleached white flour
- 1 baking powder
- 1/2 salt
- 6 lemon peel
- 1 fresh lemon juice
- 1/3 sugar
- 3/4 eggs
- 3 butter
- 1/2 heavy cream
- 1 coconut flakes
- 1/2
Instructions:
1. Preheat the oven to 350°F Butter and flour two 9-inch round cake pans.
2. With an electric mixer, cream the butter and 2 cups of sugar until light and fluffy.
3. In a separate bowl, mix together the coconut milk and vanilla. Add half of the milk mixture to the butter and sugar mixture and beat until well blended.
4. Into another bowl, sift together the flour, baking powder, and salt.
5. Add the sifted mixture to the butter mixture and stir well. Thoroughly mix in the remaining milk mixture. The batter will be very heavy.
6. Using an electric mixer with clean, dry beaters and a clean bowl, beat the egg whites until stiff peaks form. Fold the beaten whites into the batter until no trace of white remains.
7. Pour the batter into the prepared pans and bake until the tip of a knife inserted in the center of the cake comes out clean, about 40 minutes.
8. While the cake is baking, make the lemon curd. In the saucepan, whisk together the lemon peel, juice, sugar, and eggs.
9. On medium heat, cook the mixture, whisking constantly until the curd thickens, about 5-7 minutes. Remove from the heat.
10. For a perfectly smooth curd, pour the curd through a fine-mesh strainer to remove the lemon peel and any bits of egg (I always do this, because there are always little egg bits in the curd).
11. Whisk in the butter a little at a time.
12. Refrigerate the curd until well-chilled, about an hour.
13. When the cake is cooled, spread half of the lemon curd between the two layers.
14. Whip the cream until stiff and stir in the remaining lemon curd. Spread the whipped lemon cream over the cake and chill well.
15. Serve sprinkled with toasted coconut flakes.
Title: Box Mix Banana Pound Cake
Ingredients:
- 1 bananas
- 3 eggs
- 2 milk
- 1/3
Instructions:
1. Preheat oven to 350 deg. Grease two loaf pans or a 9x13 inch pan.
2. Mix all ingredients together, beating for about three or four minutes until thoroughly mixed. Pour into greased pan.
3. Bake until done, about 40-45 minutes for large pan, perhaps 35 minutes for loaf pans.
4. Cool pan on wire rack for 10 minutes, turn out and cool completely.
5. Note1: I've also mixed in a cup or so of chopped walnuts or pecans.
6. Note2: I've never put on icing, but a glaze or a dusting of powdered sugar would be nice.
Title: Cherry Chiffon Dessert
Ingredients:
- 1 cherry pie filling
- 1 sweetened condensed milk
- 1 chunk pineapple
- 1 miniature marshmallow
- 1
Instructions:
1. combine ingredients in large bowl, folding together until blended.
2. spoon into serving bowl.
3. chill.
Title: Homemade Chocolate
Ingredients:
- 500 powdered milk
- 50 cocoa powder
- 200 butter
- 700 unsalted butter
- 1 sugar
- water
Instructions:
1. Mix milk powder and cocoa powder thoroughly without any lumps and keep aside.
2. Boil sugar in 1 cup of water. When the sugar dissolves, reduce the heat and put the white butter in it.
3. When the butter melts, add the milk powder and cocoa powder mixture, slowly stirring continuously. When the mixture leaves the sides of the pan, simmer the heat and the put off the gas. Let the mixture cool for 2-3 hours. (Optional--Pour this in a greased baking tray and keep it in the fridge to cool for 1 hour. Cut into desired shapes and store in a container. I have also made small nut sized balls and rolled them in flaked coconut and nuts.
Title: Light N' Fluffy - Cinnamon Cheesecake Pudding
Ingredients:
- 1 2/3 nonfat milk
- 1 fat free sugar-free instant cheesecake pudding mix
- 4 -6 Cool Whip Lite
- 2 cinnamon
- 2 sugar
Instructions:
1. Mix everything in large bowl.
2. Mix for 1 minute in blender, or whisk 2 minutes.
3. Let sit for 5 minutes. Serve and enjoy!