lumicero/recipes-ing2inst huggingface dataset:
Title: Vanilla Wafers
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 1/4 salt
- 2 vanilla extract
- 1 all-purpose flour
- 2
Instructions:
1. To make the dough with an electric mixer, in the mixer bowl, combine the butter, sugar and salt.
2. Beat on medium speed until smooth. Reduce the speed to low, add the egg yolks and vanilla and beat until blended.
3. Add the flour and beat until incorporated and a smooth dough forms.
4. Divide the dough into 4 equal portions. Roll out each portion into a log 7 inches long and about 1 1/2 inches in diameter.
5. Wrap the logs in plastic wrap and refrigerate until firm, at least 2 hours.
6. Preheat an oven to 350°F
7. Line 3 rimless baking sheets with parchment paper.Using a sharp knife, cut each unwrapped log crosswise into slices 1/4 inch thick.
8. Place the cookies 1 inch apart on the prepared baking sheets.
9. Bake the cookies, 1 sheet at a time, until the edges and bottoms are golden, 12 to 15 minutes.
10. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks and let cool completely.
Title: Sticky Date and Almond Bread Pudding With Amaretto Zabaglione
Ingredients:
- 8 dates
- 2 1/4 eggs
- 1/2 sugar
- 6 sugar
- 2 half-and-half
- 1 vanilla extract
- 3 1/2 ground nutmeg
- 1 powdered sugar
- 1/4 Amaretto
- 6 sugar
- 1/3 sugar
- 3
- 1/4
Instructions:
1. Arrange bread cubes in single layer on rimmed baking sheet. Let stand at room temperature to dry overnight.
2. Butter 13x9x2-inch glass baking dish. Transfer bread cubes to prepared dish. Mix dates and almonds in medium bowl. Sprinkle date mixture over bread and toss to distribute evenly. Using electric mixer, beat eggs and egg yolks in large bowl until frothy. Add 1 cup sugar and beat until mixture thickens and is pale yellow, about 5 minutes. Add half and half, vanilla, and nutmeg; beat just until blended. (Bread mixture and custard can be prepared 2 hours ahead. Let bread mixture stand uncovered at room temperature. Chill custard; rewhisk before continuing.).
3. Preheat oven to 375°F Pour custard over bread mixture, then press lightly on bread with rubber spatula to submerge. Let stand 15 minutes, occasionally pressing lightly on bread to submerge.
4. Bake bread pudding 25 minutes. Using large spoon, press bread down, allowing custard in dish to rise to surface. Spoon custard evenly over bread mixture. Continue to bake pudding until knife inserted into center of custard comes out clean, about 20 minutes longer.
5. Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove mixture from over water. Add cream and whisk until incorporated. Serve warm or chilled.
Title: Banana Layer Cake With Cream Cheese Frosting
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 3/4 baking soda
- 1/8 salt
- 1 1/3 granulated sugar
- 1/3 vanilla extract
- 1 1/4 egg
- 2 banana
- 1 low-fat buttermilk
- 1 reduced-fat cream cheese
- 1/2 vanilla extract
- 2/3 powdered sugar
- 1 pecans
- 3 sweetened flaked coconut
- 2 chocolate curls
- 2
Instructions:
1. Preheat oven to 350°F.
2. Coat 2-(8 inch) round cake pans with cooking spray; line bottoms with wax paper.
3. Coat wax paper with cooking spray.
4. Lightly spoon flour into dry measuring cups; level with a knife.
5. Combine flour, baking powder, baking soda, and salt in a small mixing bowl, stirring well with a whisk.
6. Place granulated sugar, oil, vanilla extract, egg whites, and egg in a large bowl; beat with a mixer at medium speed until well blended.
7. Add mashed banana; beat well.
8. Add flour mixture and buttermilk alternately to sugar mixture, begining and ending with flour mixture.
9. Pour batter into prepared pans.
10. Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
11. Cool 10 minutes on wire racks; remove from pans.
12. Peel off wax paper; cool completely on wire racks.
13. To prepare frosting: place cream cheese and vanilla extract in a large bowl; beat with a mixer at medium speed until fluffy.
14. Add powdered sugar; beat at low speed until smooth.
15. Place 1 cake layer on a plate; spread with 1/2 cup icing, and top with other cake layer.
16. Spread remaining icing over top and sides of cake.
17. Sprinkle pecans and coconut or/& chocolate curls over top of cake; all of these are optional.
18. Cake is lovely as is!
19. Store cake loosley covered in refrigerator.
20. Enjoy, you have earned it.
Title: Apple Mystery Dessert
Ingredients:
- 3/4 all-purpose flour
- 1 brown sugar
- 1 1/2 baking powder
- 1/2 salt
- 1 cinnamon
- 1 1/2 vanilla
- 2 eggs
- 2 tart apples
- 3/4 walnuts
- 1/4 butter
- 1 powdered sugar
- 1/2 cinnamon
- 1 salt
- 1 milk
- 1 vanilla
Instructions:
1. Heat oven to 350 degrees.
2. Grease 9 inch pie pan.
3. In large bowl, combine flour, brown sugar, baking powder, 1/2 teaspoon salt, and dash of cinnamon.
4. Stir in 1 1/2 teaspoons vanilla and eggs.
5. Add apples and walnuts and mix well.
6. Bake at 350 degrees for 20-30 minutes, or until browned and firm to the touch.
7. Hard Sauce:
8. In small bowl, combine all sauce ingredients and beat at high speed of mixer (or Kitchen Aid).
9. Shape into 2 inch thick roll and wrap in plastic wrap.
10. Refrigerate until firm.
11. To serve, cut hard sauce into slices and top each serving of dessert with one.
Title: Healthy Apple Blackberry Crumble With Glucomannan
Ingredients:
- 3 apples
- 1 blackberry
- 1 fresh lemon juice
- 8 water
- 1/2 oats
- 2/3 walnuts
- 1/2 cinnamon
- 1/4 stevia
- 1 salted butter
- 1/2
- 8
- 3
Instructions:
1. Preheat oven to 375°F.
2. In an 8" × 8" baking dish, combine apples, berries and lemon juice.
3. In a small bowl, combine Glucomannan and water. Stir to thicken. Add to fruit mixture, mixing with hands to cover fruit.
4. Topping: In a medium bowl, combine oats, walnuts, flour, cinnamon, Stevia and Glucomannan. Add butter and mix to form crumbles.
5. Evenly cover fruit with topping. Bake for 45 min., until apples are softened.
Title: Daffodil Cake
Ingredients:
- 1 1/4 cake flour
- 1 1/2 sugar
- 1 1/4 salt
- 1 1/4 cream of tartar
- 1 1/2 butter
- 4 salt
- 1 powdered sugar
- 2 lemon juice
- 1/3
- 1/8
- 2
- 3
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 375°F.
2. To make the cake, sift together flour and 1/2 cup sugar. Beat egg whites in a large bowl until foamy; add salt and cream of tartar and vanilla. Beat until soft peaks form. Sprinkle in 1 cup sugar, 1/4 cup at a time, beating until just blended. Fold flour mixture into egg whites, 1/4 cup at a time, using a rubber spatula.
3. Beat egg yolks with orange rind, orange juice, and remaining 2 tablespoons sugar until thick and light. Stir 1/3 of the egg white mixture into the egg yolk mixture.
4. Scrape yellow and white batters into an ungreased 10-inch tube pan to give a marbled effect with white layer on top. Bake 30 to 35 minutes, (check about 20 min into the cooking) or until done. Invert pan; let cool. Remove cake from pan.
5. To prepare frosting, combine butter, salt, orange rind and 1 cup powdered sugar in a mixing bowl. Beat with a mixer at medium-high speed until fluffy. Add remaining sugar and orange juice alternately, beating until smooth and spreadable. Beat in lemon juice.
6. Frost sides and top of cake.
Title: Blueberry Cobblers for Two - 4 Ww Points
Ingredients:
- 1 1/2 fresh blueberries
- 2 sugar
- 1 crystallized ginger
- 1 lemon zest
- 1 lemon juice
- 1/4 cinnamon
- 1/2 reduced-fat baking mix
- 3 skim milk
- 1/2 sugar
Instructions:
1. Preheat oven to 450. Spray two 6oz custard cups with non-stick spray.
2. Combine blueberries, sugar, ginger, lemon zest and juice and cinnamon. Divide between custard cups.
3. Combine together Bisquick and milk in small bowl. Spoon over blueberry mixture. Sprinkle with sugar.
4. Place on baking pan and bake 20 minutes until golden and bubbly.
5. Serve with vanilla ice cream.
Title: Chocolate Cake
Ingredients:
- 2/3 shortening
- 1 2/3 sugar
- 2 eggs
- 1 vanilla
- 1 1/3 buttermilk
- 2 all-purpose flour
- 1/2 baking soda
- 1 1/2 baking powder
- 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 350ºF. Grease and flour 13 x 9 x 2-inch pan or two 9-inch round layer pans, or line cupcake pans. Set aside.
2. In large mixing bowl cream Butter Flavor Crisco, sugar, eggs, and vanilla until light and fluffy. Add buttermilk. flour, cocoa and salt. Beat until blended, scraping bowl frequently. Beat at medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pan(s).
3. Bake at 350ºF, oblong or layers for 25 to 30 minutes, cupcakes for 15 to 20 minutes, or until wooden pick inserted in center comes out clean.
4. For layers, cool on wire rack for 15 minutes and remove from pans to cool completely. Frost as desired.
Title: Vegetable Fudge
Ingredients:
- 3 butter
- 2 sugar
- 1
- 1/2
Instructions:
1. Prepare a greased square slice pan or dish. Heat the butter and sugar very gently and stir until the sugar is dissolved. Add half a cup of finely shredded fruit or vegetable, then add the condensed milk.
2. Stir constantly and keep the heat low or your mixture will burn. After about 20 minutes your mixture will be bubbling throughout.
3. If you want to add chocolate at this stage, you can. Six squares of cooking chocolate should be about right. Once it's completely blended throughout, pour into your dish and let it cool.
4. Cut into squares and enjoy!
Title: Beet and Chocolate Cake
Ingredients:
- 1 beet
- 1 salt
- 8 all-purpose flour
- 4 cocoa powder
- 1 baking powder
- 10 eggs
- 3 vanilla extract
- 2 dark chocolate
- 3/4
- 4
Instructions:
1. Heat the oven to 375°F.
2. Tip the beet into a blender and blitz until finely chopped. Add a pinch of salt and the rest of the ingredients, except the oil and the chocolate.
3. When completely mixed in the blender (you may need to scrape the sides down a couple of times) add the oil in a steady stream with the motor running, as if you were making mayonnaise.
4. When all the oil has been added, stir in the chocolate then tip the mix into a lined 2lb loaf tin.
5. Cook for 1 hour until an inserted skewer comes out practically clean. Leave the loaf to cool on a rack.
6. Serve in slices with creme fraiche or cream.
Title: Apple Cardamom Cake
Ingredients:
- 3/4 granulated sugar
- 3/4 brown sugar
- 2 all-purpose flour
- 2/3 butter
- 2 baking soda
- 2 eggs
- 1 vanilla
- 2 cinnamon
- 1 ground cardamom
- 1 nutmeg
- 1/2 salt
- 3/4 pecans
- 4 apples
- 3 icing sugar
Instructions:
1. Grease a 10 inch (4 L) bundt or angel food cake pan and dust lightly with flour.
2. In a large mixing bowl, blend together the sugars.
3. Beat in butter, eggs and vanilla to make a smooth batter.
4. Stir together flour, the spices, baking soda and salt.
5. Dust the nuts in 1/4 cup flour (extra).
6. Mix the sifted dry ingredients into the batter. Quickly stir in the nuts and the apples.Transfer to the prepared pan.
7. Bake in a pre-heated oven at 350 degrees for 50 minutes or until a skewer or toothpick inserted in the middle of the cake comes out clean.
8. Let the cake cool in the pan on a cooling rack. If possible, store for 1 day in an airtight container before cutting.
9. Dust the top with icing sugar.
Title: Sunny Citrus Pound Cake
Ingredients:
- 2 3/4 sugar
- 1 butter
- 6 eggs
- 1 sour cream
- 1/2 vanilla extract
- 1/2 lemons, zest of
- 1/2 flour
- 2 fine sea salt
- 3 table salt
- 1/2 baking soda
- 1/4 confectioners' sugar
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F Grease a 10" tube or bundt pan.
2. Cream butter and sugar in stand mixer with paddle attachment (or with hand mixer) until light and fluffy and pale in color. Add eggs, one at a time, beating to fully incorporate before adding the next. Beat in yogurt, extracts and lemon zest.
3. Sift together flour, salt and baking soda. Add dry ingredients to wet, and stir until well-mixed.
4. Pour batter into prepared pan and bake in the middle of the preheated oven, 60 minutes or until cake tester inserted in the middle of the cake comes out clean. Cool in pan 15 minutes, then turn out onto a rack to cool to room temperature.
5. While cooling, stir together confectioner's sugar and lemon juice until smooth. Spoon over cake once cool. Sprinkle with additional lemon zest while glaze is still wet, if desired.
Title: Cookies That are Good for You
Ingredients:
- 1 pecans
- 1/4 honey
- 2 baking soda
- 1 cayenne pepper
- 1/2 bananas
- 2 crunchy peanut butter
- 1/3 brown sugar
- 1 oats
- 3 pine nuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Put pecans in food processor or blender,and mix until you have a mealy paste that's sticking to the sides of the bottom; turn off the machine and scrape it off the sides.
3. Add next seven ingredients and mix, making sure the bananas get completely pureed.
4. Add in the oats or cereal.
5. Pulse in the pine nuts and chocolate chips (or stir in by hand) so they don't get crushed.
6. Drop by tablespoons on greased cookie sheets.
7. Bake for 15 minutes or until just starting to turn brown; cool for 5-10 minutes before removing from cookie sheet to avoid breakage.
Title: Easy Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 cherry pie filling
- 1 butter
- 1/2 margarine
- 1/4
Instructions:
1. Grease a large oblong pan (9" X 13").
2. Pour and spread pineapple into pan.
3. Spoon pie filling over pineapple.
4. Sprinkle cake mix over fruit.
5. Sprinkle nuts over mix.
6. Pour butter evenly over cake.
7. Bake at 350 for 1 hour.
Title: Boiled Fruitcake.
Ingredients:
- 2 butter
- 125 water
- 1 self raising flour
- 1 1/2 brown sugar
- 1 bicarbonate of soda
- 1 plain flour
- 1/2 eggs
- 2
Instructions:
1. Place fruit in a saucepan, cover with water and bring to the boil. You may need more than one cup of water, depending on what dried fruit you use.
2. Simmer for two minutes, then cool.
3. Pour fruit into a large mixing bowl. Add melted butter, bicarbonate soda, eggs and sugar. Blend mixture.
4. Sift in flours and mix until well blended.
5. Line a square cake tin with greaseproof paper. Pour mixture into tin and spread evenly.
6. Bake in a moderate oven for 90 minutes or until a skewer comes out clean.
7. Let cake cool in tin for 5 minutes before turning onto a cooling rack.
8. Tips. You can add a dash of sweet sherry or brandy to the fruit while it is simmering if you prefer a bit of alcohol in the cake.
Title: Easy Shortbread Tart Crust (No Roll)
Ingredients:
- 3/4 butter
- 1/3 confectioners' sugar
- 1 1/2 flour
- 1/4 salt
Instructions:
1. Blend ingredients to make a soft dough.
2. Pat into a 9 or 10 inch tart or pie pan.
3. Prick crust well with fork.
4. Bake in 350 degree oven for 15-20 minutes.
Title: Canned German Peach Pie Filling With Oatmeal Crunch Crust
Ingredients:
- 14 light brown sugar
- 1 1/2 vanilla
- 2 1/2 allspice
- 2 1/2 water
- 4 white sugar
- 2 cornstarch
- 1 1/4 cold water
- 1 1/4 oatmeal
- 1/2 white flour
- 1/2 butter
- 1/2 anise
- 1/2 brown sugar
- 1/2 salt
- 1/3 milk
Instructions:
1. In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
2. Set aside.
3. In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
4. Heat the peach mixture until hot, medium heat. Do not burn. Stir.
5. Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
6. Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
7. Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
8. Cook 2 minutes.
9. Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
10. Place in a hot water bath for 15 minutes.
11. Preparation for Oatmeal Crunch Crust:
12. In medium bowl, add the first six ingredients. Mix well.
13. Sprinkle on the top of the filled pie shell.
14. 10 minutes before end of baking pie, sprinkle milk over the crust.
15. You can make a cobbler with this recipe also. Just grease the pan before adding the filling. I like to use my batter recipe for a cobbler.
Title: Hg's Best of My Lava Chocolate Cake - Ww Points = 4
Ingredients:
- 1/2 light butter
- 1 chocolate pudding
- 1/2 boiling water
- 1/4 cold water
- 1 Splenda granular
- 1 salt
- 1/4
- 1/2
- 1
- 1/4
- 1/2
- 2
Instructions:
1. Place the chocolate chips for the filling in a glass and set aside.
2. Pour the creamer in a microwave-safe bowl with the butter, and heat in the microwave for about 15 seconds, until butter has melted and mixture is very hot. Pour the mixture over the chocolate chips and stir until they have dissolved. Allow to cool for several minutes.
3. Add the pudding to the mixture and stir well.
4. Spoon the chocolate mixture into four evenly spaced mounds on a plate.
5. Place in the freezer for 25 minutes. (Don't over-freeze -- the mounds could stick to the plate.)
6. Preheat oven to 350 degrees.
7. Place chocolate chips for the cake in a tall glass along with the contents of the cocoa packet. Add 1/4 cup boiling water and stir until chips and cocoa have dissolved. Add 1/2 cup cold water and stir well. Pour the contents of the glass into a mixing bowl.
8. Add all of the remaining ingredients for the cake (cake mix, egg substitute, Splenda and salt) to the mixing bowl and whip batter with a whisk or fork for 2 minutes.
9. Once the chocolate mounds in the freezer are a little firm, spray four baking ramekins (each about 4 inches in diameter) with nonstick spray. Evenly spoon the cake batter (which will be a little thin, but don't worry!) into the ramekins.
10. Remove chocolate mounds from the freezer, and place one in the center of each batter-filled ramekin. Put the ramekins in the oven and bake for 15 minutes. Cakes will look shiny when done.
11. Carefully remove each ramekin from the oven. You can eat the cake right out of the ramekin (while the center is still gooey!), but make sure to let it cool a little bit, because the ramekin will be hot. Or you can wait until it has cooled completely and plate the cake by running a knife along the edges and flipping it upside down. (Then just pop it in the microwave for about 15 seconds to heat it back up.) Enjoy!
Title: Chocolate Pecan Truffle Cake
Ingredients:
- 1 dark chocolate
- 1 unsalted butter
- 1 granulated sugar
- 8 eggs
- 1/4 all-purpose flour
- 1/2 salt
- 1/2 pecans
- 8 dark chocolate
- 1/4 unsalted butter
- 1/4 Cointreau liqueur
- 1/4 pecans
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and line with parchment paper two 9-inch round baking pans.
3. In a bowl set over a pan of simmering water, melt chocolate, butter and sugar, stirring until smooth. Remove from heat and let cool for 10 minutes.
4. Sepasrate egg yolks from whites; reserve both. Add yolks, one at a time, to the chocolate mixture, whisking well after each addition. With an electric mixer, beat egg whites just until soft peaks form. Sift flour and salt over top and whisk in half of whites until combined.
5. In a bowl, gently fold in remaining whites and finely chopped pecans. Pour batter into prepared pans and using a spatula, smooth tops.
6. Bake in the center of the oven for about 30 minutes (the top will be set and a firm moist crumb will stick to tester when inserted.) Do not overtbake the cake or it wil be dry. Cool cake completely on rack.
7. METHOD FOR GANACHE:.
8. In a bowl set over a pan of simmering water, melt chocolate, stirring until smooth. In a saucepan, bring cream to a simmer; add espresso. Add cream mixture to chocolate. Sti in butter and Cointreau until smooth. Let cool to spreadable consistency.
9. TO ASSEMBLE:.
10. Place one cake on a cake plake. Spread a scant 1/4 cup of the ganache over the top and sprinkle with 1 cup of the pecans. Top with the second cake.
11. Spread cooled ganache all over cake. Sprinkle top with remaining pecans. Serve with whipped cream and strawberries.
Title: Raspberry Cake Filling
Ingredients:
- 1 1/2 frozen raspberries
- 1 cornstarch
- 2 lemon juice
- 1/4 sugar
Instructions:
1. In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
2. Let cool completely before spreading onto cake.
Title: White Chocolate and Raspberry Cupcakes
Ingredients:
- 1 1/4 cake flour
- 1 baking powder
- 1/4 salt
- 3/4 sugar
- 4 unsalted butter
- 1 egg
- 1/2 white chocolate
- 3 raspberries
- 1 white chocolate curls
Instructions:
1. Position a rack in the middle of the oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
2. Sift together the flour, baking powder, and salt into a bowl.
3. Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes.
4. Add in the egg; beat until combined.
5. Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down the sides of bowl as needed.
6. Add the white chocolate and beat on low speed just until combined.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake until lightly golden and a pick comes out clean, 18-20 minutes.
9. Let the cupcakes cool completely in the pan on a wire rack, about 1 hour.
10. Remove the cupcakes from the can (the cooled cupcakes can be refrigerated in an airtight container for up to 3 days; bring cupcakes to room temperature before finishing).
11. Place the raspberries in a small bowl; use a fork to crush them lightly.
12. Spoon crushed raspberries on top of the cupcakes, dividing them evenly (don't worry if the raspberry juices run down the sides of the cupcakes, the color adds to the cupcakes charm).
13. Frost the cupcakes with a dollop of white chocolate buttercream, garnish with white chocolate curl and serve right away.
Title: Tart Pastry
Ingredients:
- 1/2 butter
- 3 cream cheese
- 1 flour
- 1 salt
Instructions:
1. Dump everything into a bowl, roll up your sleeves and get your hands right into it.
2. Work the dough well and knead for a couple of minutes.
3. Wrap in plastic wrap and refrigerate for 30 minutes (or more) before proceeding with recipe.
4. I have made up this dough up to a week (or even longer) ahead of time, and kept in a compartment in the refrigerator, wrapped airtight in plastic wrap. It is a wonderful thing to have on hand during the holidays to whip up a batch of tarts or tassies, fresh.
Title: Vanilla Bean Buttercream
Ingredients:
- 1 unsalted butter
- 4 confectioners' sugar
- 1/2 salt
- 1 vanilla extract
- 4 heavy cream
- milk
Instructions:
1. Beat butter for a few minutes with a mixer user the paddle attachment on medium speed.
2. Add 3 cups of sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter.
3. Increase mixer speed to medium and add vanilla bean, salt, and 2 tablespoons of milk/cream and beat for 3 minutes.
4. If your frosting needs more stiff consistency, add remaining cup of sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time.
Title: Choco-Nut Cheesecakey Pie
Ingredients:
- 1 peanut butter
- 2 cream cheese
- 1 white sugar
- 1/2 icing sugar
- 1 graham cracker pie crust
- 1/2
- 1
- 2
Instructions:
1. Combine Peanut Butter, Nutella,Cream Cheese and White Sugar in a medium bowl. Mix well.
2. In a seperate bowl mix Whipping Cream and confectioners sugar until combined well, Fold into Peanut Butter mix.
3. Pour into a graham cracker crust.
4. Top with nuts if desired.
5. Refrigerate for a couple hours or overnight. Serve chilled.
Title: Nova Scotia Ginger Cake
Ingredients:
- 1/4 butter
- 1/4 shortening
- 1/2 sugar
- 1 egg
- 1 molasses
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 1 ground ginger
- 1 cinnamon
- 1/2 ground cloves
- 1 hot water
Instructions:
1. Cream together butter, shortening and sugar.
2. Add egg and molasses, mix until smooth.
3. Add dry ingredients: flour, baking soda, salt, ginger, cinnamon and cloves.
4. Add hot water and beat until smooth.
5. Pour into a prepared 9x9 baking pan.
6. Bake at 350°F for 35 minutes.
Title: Cool Whip Cream Frosting
Ingredients:
- 12 non-dairy whipped topping
- 8 cream cheese
- 3 powdered sugar
Instructions:
1. mix all ingredients until blended.
2. whip welll.
3. spread on your choice of cake.