lumicero/recipes-ing2inst huggingface dataset:
Title: Nut-Free! Chocolate Sunbutter Fudge Sauce
Ingredients:
- 2
- 4
Instructions:
1. In a small microwave-safe bowl, place the SunButter and chocolate syrup.
2. Microwave for 20 seconds, stir, microwave another 20 seconds and stir until smooth and fully combined.
3. Allow to cool slightly, serve and enjoy.
Title: Tiramisu
Ingredients:
- 3 sugar
- 2 cream cheese
- 2 mascarpone
- 2/3 marsala wine
- 3 heavy whipping cream
- 7 marsala
- 2 sugar
- 1 water
- 2 french-style ladyfinger cookies
- 1/2
- 24
- 3
Instructions:
1. Prepare Cream Mixture:
2. In an electric mixer, prepare cream mixture by whipping sugar and egg yolks on high speed until pale yellow and thick.
3. With mixer on medium speed, add cream cheese and whip until smooth.
4. Add mascarpone and Marsala.
5. Mix until incorporated.
6. Fold in whipped cream.
7. Refrigerate.
8. Prepare Espresso Mixture:
9. To prepare espresso mixture, combine espresso, additional Marsala, sugar, and warm water.
10. To assemble, dip ladyfingers in espresso mixture.
11. Place one layer of dipped ladyfingers on bottom of serving platter.
12. Top with one layer of cream mixture.
13. Add another layer of dipped ladyfingers, topped with a second layer of cream mixture.
14. Sift cocoa over top.
Title: Pastry Dough
Ingredients:
- 2 1/2 all-purpose flour
- 1 3/4 baking powder
- 3/4 salt
- 1/2 shortening
- 2/3 milk
Instructions:
1. Stir together first 3 ingredients in a medium bowl.
2. Cut shortening into flour mixture with a pastry blender until mixture is crumbly.
3. Add milk, stirring with a fork until dry ingredients are moistened and mixture forms a soft ball.
4. Turn dough out onto a floured surface, and knead 6 to 8 times.
Title: Tiramisu
Ingredients:
- 600 mascarpone
- 500 eggs
- 6 sugar
- 100 water
- 120
- 200
- 100
Instructions:
1. Beat the yolks well with sugar, then add mascarpone. Pani beat egg whites when it hardens very strong and add to egg. In a bowl mix espresso coffee 100 grams to 100 grams of water and 2 tablespoons sugar. If you love it, you can not put water coffee. Soak biscuits in coffee and put a layer on serving dish, then place presoar? cream and coffee, still put it another 2 layers. When ready to break biscuits in half and place around the cake. When the cake is ready binds with slow cooking properly sterilized. Keep cool at least 3 hours, needs to be întreasc? cream and not have surprises when you cut the cake. If cream is better then cooled cake cutting everything will be full and will not flow.
2. To have a greater pleasure to make this cake you propose a very interesting and appropriate music to create something in the kitchen.
3. For more information you can see: http://laranutarina.wordpress.com/2013/03/12/tiramisu-2/.
Title: Brown Sugar Brownies
Ingredients:
- 1 margarine
- 2 butter
- 2 light brown sugar
- 2 eggs
- 2 flour
- 2 baking powder
- 1 vanilla
Instructions:
1. Mix the ingredients together.
2. Pour into a greased 13x9 pan (or one that was sprayed with Pam.) Bake at 350 degrees for 25 min.
Title: Dream Bars
Ingredients:
- 2 flour
- 3/4 brown sugar
- 1/2 pecans
- 1/4 salt
- 10 unsalted butter
- 1 1/2 sweetened flaked coconut
- 1 cream of coconut
- 2 eggs
- 3/4 brown sugar
- 2 flour
- 1 1/2 baking powder
- 1 vanilla
- 1/2 salt
- 1 pecans
Instructions:
1. Preheat oven to 350 degrees and place oven rack in the middle.
2. Line pan with foil and spray with non-stick spray.
3. Crust: Mix everything EXCEPT for the butter in a food processor till coarsely ground.
4. Add butter till consistency is coarse meal.
5. Press firmly into pan and bake for 20 min or until golden brown.
6. Cool for 20 minute.
7. Topping: Combine coconuts in a bowl.
8. In another bowl, whisk everything EXCEPT for pecans till smooth.
9. Add pecans and pour filling over crust.
10. Dollup heaping tablespoons of coconut mixture onto filling.
11. Bake till golden brown, about 35-40 minutes.
12. Cool for 2 hours.
Title: Apple Crunch
Ingredients:
- 6 -8 apples
- 1 flour
- 1 sugar
- 1/2 baking powder
- 1/4 cinnamon
- 1 salt
- 1/2 butter
- margarine
Instructions:
1. Fill pie pan with sliced apples.
2. Mix together the flour, sugar, baking powder, salt and cinnamon.
3. Sprinkle over apples.
4. Pour melted butter or margaine over flour and apples.
5. Bake at 350-degrees for 1/2 hour.
Title: Harvest Pumpkin-Pineapple Loaf
Ingredients:
- 2 1/2 sugar
- 1/2 butter
- 1 solid-pack pumpkin
- 1 eggs
- 4 all-purpose flour
- 3 1/2 baking soda
- 2 pumpkin pie spice
- 2 salt
- 1 confectioners' sugar
Instructions:
1. Heat oven to 350°F Lightly spray two, 8 1/2x4-inch loaf pans with cooking spray. Beat sugar and butter in a bowl until blended. Add pumpkin, pineapple and eggs; beat well. Set aside.
2. Combine flour, baking soda, pumpkin pie spice and salt in a separate bowl; stir into the pumpkin mixture, mixing until the dry ingredients are completely moistened. Divide batter between the prepared pans; spread evenly.
3. Bake for 55 to 65 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes. Remove from pans and cool on wire racks. Sprinkle with confectioners' sugar, if desired.
4. Variation: If desired, walnuts may be added to the batter. Just prepare recipe as directed, stirring in one cup coarsely chopped walnuts when adding the dry ingredients.
5. Nutritional Information Per Serving:
6. Calories 310; Total fat 7g; Saturated fat 4g; Cholesterol 70mg; Sodium 320mg; Carbohydrate 56g; Fiber 2g; Protein 5g; Vitamin A 80%DV*; Vitamin C 2%DV; Calcium 2%DV; Iron 10%DV.
7. * Daily Value.
Title: Kitty Litter Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 eggs
- 1 1/3 water
- 1 vanilla instant pudding mix
- 3
- 1/3
- 1 1/3
- 1
- 12
- 1
Instructions:
1. Prepare cake mixes and bake according to box directions (any size pan). Prepare pudding, chill until ready to assemble. Crumble sandwich cookies in small batches in food processor, scraping often.
2. Set aside all but 1/4 cup.
3. To the 1/4 cup of crumbs, add a few drops of green food coloring and mix using fork or shake in a jar.
4. When cakes are cooled to room temp, crumble into a large bowl.
5. Toss with half the remaining cookie crumbs and chilled pudding.
6. You probably won't need all the pudding, mix the cake and "feel" it, you don't want it soggy, just moist; ge ntly combine. Line litter box.
7. Put mixture into box.
8. Put 3 unwrapped tootsie rolls in microwave safe dish and heat until softened.
9. Shape ends so they are no longer blunt, curving slightly.
10. Repeat with 3 more tootsie rolls and bury in cake mixture. Sprinkle the other half of cookie crumbs over top.
11. Scatter green crumbles lightly over top (chlorophyll in cat litter). Heat 3 tootsie rolls in microwave until almost melted.
12. Scrape them on top of the cake and sprinkle with cookie crumbs.
13. Spread remaining tootsie rolls over top; take one and heat until pliable, hang over side of litter box, sprinkle with cookie crumbs.
Title: Old Fashioned Sugar Cookies
Ingredients:
- 3 all-purpose flour
- 1/2 salt
- 1 1/2 baking powder
- 1 sugar
- 1 butter
- 1 egg
- 3 evaporated milk
- 1 vanilla
- sugar
Instructions:
1. Sift together flour, salt, baking powder and sugar in a large mixing bowl.
2. Cut in butter until fine.
3. Add egg, cream (or evaporated milk), and vanilla.
4. Roll out dough evenly on to a lightly floured surface. (I separate my dough into 3 pieces and roll each piece to 1/4 inch thickness.).
5. Sprinkle with sugar. (I usually skip this step if I plan to frost the cookies).
6. Cut out with cookie cutters and place on an ungreased baking sheet. (The cookies do not really spread much, so about an inch apart is fine.).
7. Bake at 400F for 5 - 8 minutes or until edges just start to brown. (In my oven 6 minutes is perfect - the cookie is firm, but not over-cooked and the bottoms are just-browned.).
8. Remove to cooling rack and cool completely before frosting.
Title: Rice Flour Cake
Ingredients:
- 1/2 butter
- 1/2 eggs
- 2 gluten-free vanilla extract
- 2 baking powder
- 1 1/4
- 1
Instructions:
1. Coat an 8-inch square or round cake pan with olive or canola oil spray. Set aside.
2. Preheat oven to 350 deg F.
3. Cream the butter with the sugar until well blended.
4. Add eggs and vanilla, beating with a wire whisk.
5. Add flour and baking powder and continue to beat until well mixed.
6. Pour batter into prepared pan. Bake the cake for 40 to 45 minutes or until done when tested with a toothpick.
Title: Fun & Easy Chocolate Dirt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 cream cheese
- 1 powdered sugar
- 1/2 Cool Whip
- 1
Instructions:
1. Take one large clean terracotta potting pot and clean with soap and water.
2. Make one package chocolate pudding as directed on box.
3. In electric food processor add Oreo cookies. Blend until smooth and looks like dirt.
4. Take softened cream cheese and powdered sugar and mix/cream in bowl. You can use a hand mixer or a kitchen aide to make it easier.
5. Carefully fold Cool Whip into cream cheese sugar mixture.
6. Take half the pudding and add to the bottom of pot.
7. Sprinkle 1/3 the gummy worms and bugs on top of pudding.
8. Add half of cream cheese and powdered sugar on top of pudding/gummies.
9. Sprinkle 1/3 of Oreo mixture onto the cream cheese mixture.
10. Add other half of pudding.
11. Add other 1/3 of gummy worms and gummy bugs.
12. Add the rest of cream cheese and powdered sugar mix.
13. Add rest of Oreo crumbs on top.
14. Garnish with plastic flowers and gummy frogs, worms and bugs on top.
Title: Crock Pot Pears in Merlot
Ingredients:
- 1 orange, zest of
- 1 water
- 4 sugar
- 1 cinnamon sticks
- 1 1/2 whole cloves
- 2 ground nutmeg
- 1 pears
- 1/4
- 6
Instructions:
1. Combine all ingredients in the slow cooker except for the pears.
2. Cover; cook on High for 1 hour.
3. Add the pears to the crock pot and cook for an additional 1 hour.
4. Remove pears and strain liquid.
5. Pour the liquid over the pears.
6. Serve chilled.
Title: Simple Shortbread
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 2 all-purpose flour
- sugar
Instructions:
1. Cream butter, gradullay add powdered sugar, beating until ight and fluffy.Stir in flour ( will be stiff). Press into a 15 x 10 x 1 inch jellyroll pan. prick all over witha fork. Chill 30 minutes.
2. Bake at 375F for 5 minutes, reduceing to 300F, and bake an additionl 20 minutes until golden brown.
3. Cut into suares or diamond shapes, while warm, sprinkle with sugar.
Title: Best Vanilla Cupcakes Ever
Ingredients:
- 1 3/4 cake flour
- 1 1/4 unbleached all-purpose flour
- 2 sugar
- 1 baking powder
- 3/4 salt
- 1 unsalted butter
- 4 eggs
- 1 pure vanilla extract
- 1 unsalted butter
- 1 confectioners' sugar
- 6 -8 milk
- 1/2 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Title: Crema Catalana
Ingredients:
- 5 milk
- 4 orange zest
- 2 cinnamon sticks
- 1 salt
- 8 sugar
- 1 cornstarch
- 1/2 vanilla extract
- 2
Instructions:
1. Special equipment: 10 (5-ounce) ramekins.
2. In a medium saucepan, bring the milk, orange zest, cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 minutes to infuse flavors.
3. In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy.
4. Add the cornstarch and whisk until thoroughly combined.
5. Remove and discard the orange zest and cinnamon sticks from the milk. Whisking constantly, gradually add the milk to the egg yolk mixture.
6. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes.
7. Strain the custard into a large bowl and whisk in the vanilla.
8. Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces.
9. Cool the custards slightly, then cover the ramekins with the plastic wrap and refrigerate them until the custard is cold, at least 8 or up to 24 hours
10. To serve the crema catalana, sprinkle each ramekin evenly with 2 teaspoons of sugar.
11. Use a kitchen torch to melt and caramelize the sugar until browned and crusty. Serve immediately.
Title: Almond Crescents
Ingredients:
- 300 flour
- 100 sugar
- 70 butter
- 9 icing sugar
- 250
- 150
- 9
Instructions:
1. Preheat oven to 325°F.
2. Grease a cookie sheet.
3. Blend flour, almonds, sugar and vanilla sugar together on a pastry board.
4. Cut the cold butter into small pieces over the dry ingredients.
5. Quickly work all the ingredients together into a smooth dough.
6. Shape the dough into pencil sized rolls.
7. Cut the rolled dough into 2 inch pieces.
8. Place the dough on the prepared cookie sheet and bend into crescent shapes.
9. Bake for 15 to 20 minutes until the cookies are light golden.
10. Roll the warm cookies into a mixture of icing sugar and vanilla sugar.
Title: Chocolate Muffins
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 granulated sugar
- 1/4 Splenda granular
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 2/3 low-fat vanilla yogurt
- 2/3 skim milk
- 1/2 vanilla extract
- powdered sugar
Instructions:
1. Heat oven to 400 degrees F.
2. Line muffin cups (2 1/2" in diameter) with paper bake cups.
3. In medium bowl, stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt; stir in yogurt, milk and vanilla just until combined. Do not beat.
4. Fill muffin cups 2/3 full with batter.
5. Bake 15-20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans.
6. Sprinkle powdered sugar over tops of muffins, if desired.
7. Serve warm.
Title: Easy Cocoa 1-Layer Cake
Ingredients:
- 2 flour
- 3/4 baking soda
- 1 1/2 salt
- 3/4 unsalted butter
- 3/4 brown sugar
- 1 3/4 eggs
- 2 vanilla
- 1 water
- 1 1/2 powdered sugar
Instructions:
1. Stir dry ingredients together in a bowl.
2. Cream butter and sugar in another bowl, add eggs, vanilla and water.
3. Mix in dry ingredients.
4. Mix well.
5. Bake in preheated 350 oven in buttered and floured (or cocoa'd) 9 inch cake pan for about an hour or til cake tests done with a toothpick.
6. Cool in pan for an hour then remove to rack and sift powdered sugar over top.
Title: Sneaky Chef Brainy Brownies
Ingredients:
- 6 unsalted butter
- 3/4 eggs
- 2 pure vanilla extract
- 2 sugar
- 1/2 flour
- 1/4 flour
- 2 rolled oats
- 1/4 salt
- 1 butter
- 1/4 walnuts
- 1 blueberries
- 3 lemon juice
- 1 1/2 water
- 1/2
Instructions:
1. Preheat the oven to 350 degrees.
2. Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
3. Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
4. In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
5. Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
6. Keeps for a week in the refrigerator, covered tightly.
7. Sneaky Chef Make-Ahead Recipe: Purple Puree.
8. If using raw spinach, thoroughly wash it, even if the package says "prewashed." Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
9. Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
10. This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Title: Coconut Lime Thai Snowballs
Ingredients:
- 1 unsalted butter
- 1 confectioners' sugar
- 1 lime zest
- 1 1/2 salt
- 1/4 all-purpose flour
- 2 unsweetened dried shredded coconut
- 1 confectioners' sugar
- 1 lime zest
- 1 cornstarch
- 1 1/2
- 2
Instructions:
1. Preheat oven to 350 with racks in the upper and lower thirds.
2. Combine butter and sugar and beat until light and fluffy.
3. Add lime oil; beat to combine.
4. Gently fold in lime zest, salt, flour and coconut. Blend well.
5. Lightly flour hands and roll dough into small,about 1-inch, balls and place about 1 1/2" apart on an ungreased baking sheet.
6. Bake until puffy (not browned)and bottoms are just golden, about 15 minute.
7. Meanwhile, combine coating ingredients in a gallon size plastic bag. While cookies are still warm, toss them in the coating.
8. Remove and transfer to wire rack to cool completely.
Title: Chocolate Layer Dessert
Ingredients:
- 1 flour
- 1/2 butter
- 3/4 cream cheese
- 8 icing sugar
- 1 Cool Whip
- 2 instant chocolate pudding mix
- 1 instant vanilla pudding
- 1 2% low-fat milk
- 2 1/2 Cool Whip
- 2
Instructions:
1. Mix the first three ingredients together.
2. Press into a 9x13 pan.
3. Bake at 325 F for 20-25 minutes. Cool.
4. Beat cream cheese and icing sugar together.
5. Mix in 2 cups of Cool Whip.
6. Spread over crust.
7. Mix chocolate, vanilla pudding and milk together.
8. Spread over cream cheese.
9. Spread remaining 2 cups of Cool Whip over the pudding layer if desired.
10. Grate chocolate over top if desired.
11. Refrigerate for 2 hours before serving.
Title: Coconut Candy Bar Cake
Ingredients:
- 4 butter
- 1/2 sugar
- 1 eggs
- 2 vanilla
- 1 1/2 flour
- 1 2/3 baking soda
- 3/4 salt
- 1/8 water
- 1 sweetened condensed milk
- 5 1/3 heavy cream
- 1 butter
- 3/4
- 2
- 10
Instructions:
1. Heat oven to 350. Microwave 4 squares of chocolate and 1/2 cup butter in large microwavable bowl on High 2 minutes or until butter is melted. Stir until chocolate is completely melted.
2. Stir sugar into chocolate until well blended. Beat in eggs, 1 at a time, with electric mixer on low until completely mixed. Add vanilla. Stir in 1/3 c flour, baking soda and salt. Beat in remaining flour alternately with water until well blended and smooth. Pour into greased and floured 13 x 9" baking pan.
3. Bake 30 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack.
4. Mix coconut and milk until well blended. Spread on top of cake.
5. Microwave cream and 2 T butter in large microwavable bowl on High 2 minutes; stir. Microwave 30 seconds or until mixture boils. Add 10 chocolate squares; stir until completely melted. Stir frequently until mixture is cool and of spreading consistency.
6. Spread over coconut layer. Let stand until chocolate is firm. Cut into bars.
Title: Cassava Cake With Shredded Buco
Ingredients:
- 1 cassava
- 4 coconut meat
- 1/2 granulated sugar
- 5 eggs
- 2 evaporated milk
- 1 coconut cream
- 2 1/2 butter
- 1/2 granulated sugar
- 2 1/2 cheddar cheese
- 2
Instructions:
1. Preheat oven to 350F/180°C Lightly grease with butter 8"x12"x3" pan. Set aside.
2. In a bowl, mix together Cassava, Coconut Meat, Sugar, Eggs, Evaporated Milk, Condensed Milk and Coconut Juice. Pour into prepared pan. Bake for 1 to 1 1/2 hr or until firm.
3. While the Cassava Mixture is being baked, prepare the Topping.
4. In a bowl, Mix together Coconut Cream and Condensed Milk. Set aside.
5. Pour the Coconut Cream and Condensed Milk Mixture on top of the baked Cassava. Make sure that the Cassava cake is already firm before pouring the Mixture.
6. Bring back to the oven and broil until evenly brown.
7. Once brown, remove from oven and drizzle Melted Butter on top.
8. Sprinkle Granulated Sugar.
9. With a Culinary Torch, move flame contineously in circle until Sugar caramelizes on top.
10. Top with shredded Cheddar Cheese.
11. Let cool at room temperature before serving.
Title: Peach Custard Pie
Ingredients:
- 1 eggs
- 3 sugar
- 2 cornstarch
- 1/2 evaporated milk
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 400°.
2. Place sliced peaches into unbaked pie crust.
3. Mix together eggs, sugar, cornstarch, milk and almond extract.
4. Pour over peaches, but do not stir.
5. Bake pie at 400° for 15 minutes, then reduce heat to 350° and continue baking for 50 minutes or until filling is firm.
Title: Okinawan Sweet Potato Haupia Dessert
Ingredients:
- 4 sugar
- 1 1/2 all-purpose flour
- 1/2 butter
- 12 evaporated milk
- 1/2 pure vanilla extract
- 1 1/2 sea salt
- 1/4 butter
- 8 sugar
- 1 eggs
- 2 sweet potatoes
- 2 sugar
- 1/2 cornstarch
- 1/2 water
- 1 1/2 coconut milk
- 2
Instructions:
1. Wash the outer skin of the Okinawan sweet potato, then boil for 30-45 minutes, or until tender but not mushy. Remove from heat, peel, and mash. Set aside.
2. CRUST layer (start working on this layer while the sweet potatoes are cooking): In medium bowl, combine sugar, flour, and nuts.
3. Cut butter into flour mixture until texture is sandy.
4. Press lightly into 9 x 13 baking pan.
5. Bake at 325 degrees for 20-25 minutes.
6. SWEET POTATO Layer: Combine evaporated milk, vanilla and salt. Set aside.
7. Beat butter and sugar together in a large bowl. Add eggs.
8. Gradually mix in the mashed sweet potatoes.
9. Add the evaporated milk mixture.
10. Pour onto crust layer.
11. Bake at 350 degrees for 30-35 minutes. Cool.
12. HAUPIA Layer: Combine sugar and cornstarch. Add water.
13. Pour coconut milk into a medium saucepan. Add sugar mixture. Stirring constantly, cook over medium heat until thickened. Allow to cool slightly.
14. Pour coconut milk mixture over pie filling and refrigerate until set.
15. Cut into bars or diamonds and serve. I personally find the crust better the next day.
16. Optional: Just before cutting, add a layer of Cool Whip.
17. Cooking Okinawan Sweet Potatoes (from cooks.com): Please note that the potato size may affect cooking times and that the purple will turn brownish when exposed to air. BAKE: Poke some holes in it with fork. Bake in 400 degree oven for 30-60 minutes until it tests soft when pierced with a fork. STEAM: Poke a few holes in washed potato. Steam 30-45 minutes until tender. MICROWAVE: Cut in half lengthwise. Put the cut side down in 1/2-1 inch of water. Microwave on high 5-7 minutes. I've also seen a suggestion to start it off with a few minutes of microwaving before wrapping in foil and baking in the oven.
Title: Dutch Oven Campfire Cobbler
Ingredients:
- 1 butter
- 1/2 margarine
- 2 cinnamon
- 25
Instructions:
1. Place dutch oven over approximately 15 charcoal briquettes or over coals on a flat spot in the fire ring.
2. Empty pie filling into Dutch oven.
3. Spread dry cake mix on top of pie filling and spread evenly. Sprinkle with cinnamon to taste.
4. Cut butter or margarine into even sized pieces and arrange on top.
5. Put lid on dutch oven and arrange 10 hot charcoal briquettes in a checkerboard pattern on top or scatter hot coals over lid.
6. Bake until done (this could be anywhere from 10 to 45 minutes depending on how hot your fire/coals are).