lumicero/recipes-ing2inst huggingface dataset:
Title: Fruitcake Slice
Ingredients:
- 1
- 100
- 2
Instructions:
1. Soak the fruit overnight in 2 cups of strong black coffee. next day add the block of chocolate cut into very small pieces.Add the 2 cups of s.r. flour and mix well.
2. Cook in a lamington tin -- 20cmsx28cms -- in a moderate oven (180deg) for 45 minutes or until firm to touch.
Title: Easy Orange Juice Cake
Ingredients:
- 2 1/4 flour
- 2 1/2 baking powder
- 1/2 salt
- 1/4 baking soda
- 1/2 butter
- 2 sugar
- 1 1/4 eggs
- 2 milk
- 3
- 3/4
Instructions:
1. Sift flour, baking powder, salt and baking soda together 3 times.
2. In a separate bowl, cream butter and orange rind together.
3. Gradually add sugar, creaming together until light and fluffy.
4. Add eggs one at a time, beating thoroughly after each addition.
5. Then add flour mixture, alternating first with the milk; then with the orange juice, beating until smooth.
6. Pour batter into 2 well greased 9 inch pans and bake for 25 minutes at 375 degrees Fahrenheit.
Title: Apple Souffle
Ingredients:
- 6 apples
- 1 sugar
- 2 cinnamon
- 1 eggs
- 6 potato starch
- 1 kosher salt
- 1 canola oil
- 2
Instructions:
1. Preheat oven to 400°F.
2. Thinly slice apples and cover the slices with lemon juice, sugar and cinnamon.
3. Beat yolks till creamy and thick.
4. Add potato starch and salt and beat well.
5. Add apple slices and mix to coat slices.
6. In a separate bowl, beat egg whites till they stand in peaks.
7. Fold whites into apple mixture.
8. Coat casserole dish with the oil and place casserole in oven to warm the dish.
9. After a few minutes, pour the apple mixture into the warm dish and bake about 35 minutes until custard is set.
10. Serve immediately.
11. Note: This can be made in a traditional souffle dish, in a deep quiche pan, or in separate ramekins. If ramekins are used, they should be baked in a water bath and checked for doneness after about twenty to twenty five minutes.
Title: Sponge Cake
Ingredients:
- 3 eggs
- 1/4 salt
- 1 water
- 1 sugar
- 1 1/2 flour
- 1 baking powder
Instructions:
1. Beat Egg whites with salt until stiff.
2. Set aside.
3. Beat egg yolks with cold water until foamy.
4. Gradually beat sugar into yolks.
5. Sift Flour with baking powder.
6. Gradually add to yolks.
7. Fold in egg whites.
8. Bake in an lightly buttered & floured tube pan at 350 for 35 minutes.
9. Cool upside down.
Title: Creamy Rice Pudding
Ingredients:
- 1 1/4 water
- 3/4 short-grain rice
- 1/2 granulated sugar
- 2 fat-free evaporated milk
- 2 water
- 1/4 raisins
- 1 vanilla
- 1 cinnamon
Instructions:
1. Bring water to a boil in a large saucepan. Add rice, stir to combine. Cover. Bring back to a boil, reduce heat and simmer for 15 minutes or until water is absorbed.
2. Add sugar, evaporated milk, water and raisins. Stirring, bring to a boil.
3. Cover, reduce heat to low simmer and cook for 1 - 1/2 hours, or until mixture is very creamy. Stir occasionally.
4. Remove from heat and stir in vanilla. Transfer to a serving bowl and sprinkle with cinnamon. Delicious hot or cold.
Title: Spicy Autumn Crisp
Ingredients:
- 9 granulated sugar
- 1/4 light brown sugar
- 1/4 all-purpose flour
- 2 butter
- 1/4 margarine
- 3 1/2 granny smith apples
- 3 1/2 bartlett pears
- 1/2 pitted dates
- 1/4 golden raisin
- 3/4 molasses
- 1/2 ground cinnamon
- 1/8 ground ginger
- 1/8 ground nutmeg
- ground cloves
Instructions:
1. Preheat oven to 375 degrees.
2. To prepare topping; place cookies in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup.
3. Combine cookie crumbs, sugars, and flour in a medium bowl; cut in the butter with a pastry blender or 2 knives until mixture is crumbly.
4. To prepare filling, combine apple and remaining ingredients in a large bowl; toss well.
5. Spoon apple mixture into an 8 inch square baking dish or a 1 1/2 quart casserole.
6. Sprinkle with topping.
7. Bake at 375 degree for 45 minutes or until bubbly.
Title: Strawberry Salad
Ingredients:
- 2 milk
- 32 marshmallows
- 6 strawberry Jell-O gelatin dessert
- 8 cream cheese
- 8 frozen strawberries
- 1 frozen strawberries
Instructions:
1. Heat milk & marshmallows to boil (But Do Not Boil).
2. Pour slowly over jello till dissolved.
3. Whip cream cheese-add jello mixture a little at a time.
4. Add frozen strawberries-fold in dream whip.
5. Place in 13x9 pan.
6. Chill.
Title: Coconut Pecan Pound Cake
Ingredients:
- 1 instant vanilla pudding
- 1 sugar
- 1 1/4 eggs
- 4 sour cream
- 8 vanilla extract
- 2/3 pecans
- 1/2 coconut
- 1 powdered sugar
- 1/2 butter
- 1/4 vanilla extract
- 1 milk
- 1/2
- 1
- 1/2
- 2
Instructions:
1. Combine dry ingredients.
2. Add liquid ingredients.
3. Beat to blend well.
4. Fold in pecans and coconut.
5. Pour batter into greased and floured bundt pan.
6. Bake at 325° for 1 hour and 30 minutes or until tests done.
7. Let cake cool 10 minutes before removing from pan.
8. Pour glaze over warm cake.
Title: Caramel Sauce
Ingredients:
- 2 butter
- 4 golden syrup
- 1/2 sugar
- 2 boiling water
- 4
Instructions:
1. Put all ingredients except boiling water into a small pot.
2. Stir and simmer for 8-10 minutes.
3. Add boiling water and boil for 1 minute.
4. This will keep in the fridge if it seems a little thick you can thin it down with a little water.
Title: Yellow Summer Squash Dessert Pie
Ingredients:
- 4 eggs
- 2/3 sugar
- 1 pure vanilla extract
- 1 cinnamon
- 1/8 nutmeg
- 1/8 salt
- 2 evaporated milk
- 1 water
- 9
- 1/2
- 1
Instructions:
1. Preheat oven to 400 degrees. Defrost pie shells.
2. In a large bowl, mix eggs,sugar, salt, cinnamon and nutmeg real good with a wire whisk.
3. Add the grated squash and still to blend together.
4. Pour in the evaporated milk, water, and whole milk. Mix well, stirring with a big spoon.
5. Pour into pie shells. Sprinkle with nutmeg or brown sugar.
6. Bake 400 degrees about 25 minutes or until a knife comes out clean.
Title: Mama Mac's Bundt Pound Cake
Ingredients:
- 3 eggs
- 1 buttermilk
- 1/2 vanilla
- 1 self-rising flour
- 2 1/2 sugar
- 1 1/2 instant lemon pudding mix
- 1 powdered sugar
- 1 lemon juice
- 2
Instructions:
1. Preheat oven to 350°F Mix all cake ingredients well. Place into greased bundt cake pan. Bake for 35 minutes.
2. Remove from oven, allow to cool 5 minutes, then invert onto serving platter.
3. Mix confectioners' sugar with lemon juice. Pour over cooled cake.
Title: Old-Fashioned Sugar Cookies
Ingredients:
- 2 butter
- 2 powdered sugar
- 1 white sugar
- 2 eggs
- 2 vanilla
- 1 lemon zest
- 1 baking soda
- 1 cream of tartar
- 1 salt
- 4 1/4 flour
- 1/2 white sugar
Instructions:
1. Do not preheat oven yet - dough must chill before baking.
2. Melt butter.
3. Add sugars and mix.
4. Let cool to room temperature.
5. Mix in the eggs, one at a time.
6. Add vanilla, lemon zest, baking soda, cream of tartar and salt.
7. Mix well.
8. Add flour in increments, mixing after each addition.
9. Chill dough for at least one hour (overnight is fine).
10. When ready to bake, preheat oven to 325 degrees, rack in middle of oven.
11. Use hands to roll dough in walnut-sized balls.
12. Roll dough balls in a bowl of white sugar.
13. Place on a greased cookie sheet, 12 to a standard sheet.
14. Flatten dough balls with a greased spatula.
15. Bake at 325 degrees for 10-15 minutes (They should have a tine of gold on the top).
16. Cool on cookie sheet for 2 minutes, then remove to a rack to finish cooling.
17. Cookies can be decorated with frosting piped from a pastry bag for special occasions - or left just as they are.
Title: Vanilla Poached Apricots
Ingredients:
- 1 water
- 1/3 dry white wine
- 1/4 white sugar
- 1 vanilla beans
- 1 vanilla bean
- apricot
Instructions:
1. In a medium saucepan, stir sugar into water and wine.
2. Slit vanilla bean open along the side and spread it apart exposing the tiny dot-like seeds.
3. Cut the vanilla bean crosswise into several pieces and place them in the pan.
4. Bring mixture to a boil, reduce heat to simmer, cover and cook 5 minutes.
5. Add apricots; shake them to settle them into liquid.
6. Heat just until mixture begins to boil.
7. Apricots should be tender but not falling apart.
8. Cook slightly longer if fruit is still firm.
9. Using a slotted spoon, gently remove apricots, leaving liquid in pan.
10. With cover off, reduce poaching liquid to about 1/2 cup.
11. Remove and discard vanilla bean pieces.
12. Pour concentrated syrup over apricots.
13. Cool; chill if time permits before serving.
Title: Nickey’s Peanut Butter-Raisin Cookies
Ingredients:
- 2 1/4 flour
- 1 1/2 baking soda
- 1/2 shortening
- 1/2 butter
- 1 peanut butter
- 3/4 brown sugar
- 1 sugar
- 2 eggs
- 2 pure vanilla extract
- 1 raisins
- 1 sugar
Instructions:
1. Preheat oven to 350°.
2. Sift the dry ingredients together and set aside.
3. In a large bowl, cream butter and shortening together.
4. Add peanut butter.
5. Add sugars.
6. Add the eggs and vanilla.
7. Add dry ingredients.
8. Add the chocolate coated raisins.
9. Roll into 1 inch balls.
10. Lightly roll each ball in sugar; then place on cookie sheet.
11. Bake at 350° for about 12 minutes or until lightly browned. Wait a few minutes before moving to cookie racks to cool.
Title: Reta's Squares
Ingredients:
- 1 brown sugar
- 1/2 margarine
- 1/2 butter
- 1 milk
- 1 walnuts
- 1 coconut
- maraschino cherry
Instructions:
1. Bring the first three ingredients to a boil,then add crushed graham wafers, walnuts, coconut and cherries.
2. Line a baking dish with whole graham wafers. Add filling, cover with whole wafers.
3. Ice with butter icing.
Title: Hot and Spicy Almonds
Ingredients:
- 1/4 unsalted butter
- 2 Worcestershire sauce
- 1 cumin
- 1/2 sugar
- 1 garlic powder
- 1/2 cayenne powder
- 3 sea salt
Instructions:
1. Preheat oven to 350 degrees.
2. Melt the butter in a medium-size saucepan.
3. Add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper.
4. Cook over low heat for 2 - 3 minutes.
5. Add the nuts and stir to coat evenly with seasonings.
6. Spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally.
7. Remove from the oven and toss with sea salt.
8. Cool.
Title: Strawberry Almond Cream
Ingredients:
- 1/2 strawberry
- 1/2 sour cream
- 1/2 plain yogurt
- 1/4 sugar
- 1 -2
Instructions:
1. In a small bowl, fold strawberries into sour cream. Fold in yogurt. Gently stir in almond extract and sugar.
2. Chill in the freezer for 20 minutes then move to the refrigerator for 1 hour.
3. Serve with fluffy pieces of angel food cake and/or mixed berries.
Title: Key Lime Island Spice Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 cinnamon
- 1/4 ground ginger
- 4 unsalted butter
- 1 sugar
- 1 egg
- 1/4 light molasses
- 2 eggs
- 1/2 granulated sugar
- 1/4 salt
- 4 limes, rind of
- 1/4 limes
- 1 lime juice
- 3 sweetened coconut
- powdered sugar
Instructions:
1. Combine flour, soda, salt, cinnamon and ginger in a bowl.
2. In a separate bowl cream the butter and sugar until combined and fluffy. Add egg and molasses and mix until incorporated.
3. Slowly add flour mixture to the butter mixture until incorporated.
4. Turn dough out onto a piece of plastic wrap approximately 16" long. Fold up the long sides of the wrap and with your hands gently roll the dough into a long log. Completely wrap and freeze for 20 minutes and then chill in the refrigerator for 1 hour (or chill in refrigerator for 2-3 hours).
5. Meanwhile make the filling:
6. Beat the eggs in the top of a small double broiler off heat with a whisk until mixed. Gradually incorporate sugar and salt, rind and finally juice.
7. Place over shallow hot water on medium heat and continually stir and scrape the bottom and sides until the mixture thickens to the consistency of soft mayo.approximately 5-8 minutes.
8. Remove from heat and stir in coconut and allow to cool to room temperature.
9. Preheat oven to 350 degrees. Cut the dough crossways into quarters. While working with each quarter, leave remainder of dough in the fridge.
10. On a floured work surface, elongate the quarter and roll out until it's about 3" wide and about 12" long. Using a tablespoon scoop 4 TBSP of filling down the center of the rectangle of dough. Roll from the side closest to you over to the furthest so you end up with the seam down. Cut into 1 inch pieces with a sharp knife and place on unbuttered cookie sheet. (You may wish to use a spatula to transfer the slices to sheet as the dough will be a little soft and fragile with the filling). Repeat the process with the remaining quarters.
11. Bake for 15 minutes or until they are just starting to darken. Transfer to a rack to cool and sprinkle with powdered sugar if desired.
Title: Grand Marnier Soft-Centered Chocolate Cake
Ingredients:
- 3 chocolate
- 1/2 butter
- 1 flour
- 2 sugar
- 3 eggs
- 2 Grand Marnier
- 1 orange, zest of
- 1/2 heavy cream
- 6 cinnamon
Instructions:
1. Preheat oven to 375 degrees F.
2. Cream the butter and the sugar together.
3. Add the melted chocolate and gently fold in the eggs being careful not to over mix.
4. Add the flour, orange zest, and Grand Marnier.
5. Pour the batter into individual moulds or ramekins and insert a square of chocolate into the middle of each cake.
6. Bake for 12 minutes.
7. Unmould the cakes onto plates and decorate with a spoonful of whipped cream and sprinkle with cinnamon.
Title: Lady Gaga Doll Cake
Ingredients:
- 2
- 24
- 1
Instructions:
1. Bake two 16 oz cake recipes in a Wiltons doll cake pan.
2. Remove the cakes from the pan and slice the cake into three equal layers.
3. Stack the cakes with buttercream in between each layer.
4. Crumb coat the entire cake and place into the fridge for 30 minutes.
5. Add a second coat of buttercream.
6. Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
7. Cover the doll cake in a 14in circle of white fondant.
8. Enhance the folds at the bottom of the cake.
9. Place your doll in the middle of the cake.
10. Wrap fondant around the doll's waist.
11. Use a large fondant roller to create large indentations at a 45-degree angle.
12. Create meat-like panels of fondant by placing 2 different shades of red fondant next to each other.
13. Use White and Pink fondant to create connective tissue and silver skin.
14. Blend the fondants together with a fondant roller.
15. Tear the edges of the fondant to create a meaty look.
16. Apply the meat panels to the bottom of the dress at a 45-degree angle.
17. Use sculpting tools to add meat texture.
18. Add texture to the connective tissue and silverskin separately to make the panels look more realistic.
19. Cover the bottom of the dress with 4 -5 panels of fondant.
20. Add a smaller panel of meat fondant to the doll's waist. To create a short skirt.
21. Layer 2 skirts on top of each other.
22. Cover the doll's chest with 2 triangles of meat fondant to create a deep v neckline.
23. Add gel to the dolls hair and comb.
24. Add a tiny panel of meat fondant to create the doll's hat.
Title: Twisted Cinnamon Sticks
Ingredients:
- 2 cinnamon
- 1 brown sugar
- 2 warm water
- 1/2 sour cream
- 1/2 butter
- 1/4 brown sugar
- 1/2 cinnamon
- 4 powdered sugar
- 1 light corn syrup
- 4 milk
- 4
Instructions:
1. Preheat oven to 350 degrees. Lightly grease a cookie sheet.
2. In bowl mix pizza mix, cinnamon and brown sugar. Stir in water and sour cream. Place in a greased bowl cover and let rise for about 1 hour or until doubled in size.
3. Turn dough onto floured surface and roll into an oblong 24x6 inch piece.
4. Spread melted butter on dough.
5. Mix brown sugar and cinnamon together and sprinkle on butter. Let stand 5 minutes.
6. Cut into 1x6 inch strips.
7. Fold strips in half and twist.
8. Place on cookie sheet and bake 12-15 minutes.
9. Whip dipping sauce ingredients together in bowl and serve for dipping.
Title: Peanut Butter Snowballs
Ingredients:
- 1 crunchy peanut butter
- 2 powdered sugar
- 1 butter
- 1 vanilla
- 1 evaporated milk
- 1/4 coconut
Instructions:
1. Mix throughly 1 cup of powdeed sugar, peanut butter, Rice Krispies melted butter.and vanilla.
2. Batter will be stiff.
3. Form into balls.
4. Mix 1 cup of powdered sugar and canned milk.
5. Roll balls in powdered sugar and canned milk mixture.
6. Then roll in shredded coconut.
7. Refrigerate.
Title: Cranberry Relish Salad
Ingredients:
- 1 boiling water
- 1 lemon gelatin
- 1 lettuce
Instructions:
1. Pour boiling water onto gelatin in bowl; stir until gelatin is dissolved.
2. Stir in frozen relish until thawed.
3. Pour into 4-cup mold or 4 to 6 individual molds.
4. Chill until firm.
5. Place 2 servings on lettuce; if desired, top with mayonnaise.
6. Serve remaining gelatin topped with whipped cream as desert the next day.
7. Note: Pineapple-flavored gelatin can be substituted. And for variety, add one of the following: 1 can (8 3/4 ounces) crushed pineapple (wih syrup); 1 apple, chopped, 1/3 cup chopped nuts.
Title: Easy Upside-Down Black Forest Pie
Ingredients:
- 1 Cool Whip
- 1
- 1/2
Instructions:
1. Bake cherry pie according to directions on package.
2. Let cool on wire rack or counter top for 30 minutes or so.
3. Invert pie carefully onto a plate.
4. Top with hot fudge topping.
5. Sprinkle with almonds.
6. Cut into slices and serve with cool whip or Reddi-whipped cream on top of sliced pie.
7. NOTES: From experience, let pie really cool off before inverting to plate and let the warm hot fudge cool also before adding the reddi whip cream, if adding before slicing the pie for single servings.
Title: Kreepy Krispies Treats
Ingredients:
- 3 unsalted butter
- 4 miniature marshmallows
- 6 marshmallows
- 4
Instructions:
1. Melt the 3 tbsp butter in a large saucepan over low heat.
2. While butter is melting, grease a 9x13-inch pan with softened butter or shortening.
3. When butter is melted, add marshmallows and stir until they liquify; do not scorch.
4. Add red and yellow food coloring to mixture until a nice orange color is achieved (about 2:1 yellow to red).
5. Remove mixture from heat and stir in rice krispies.
6. Add M&Ms and candy corn, mixing them throughout.
7. Spread mixture into the greased pan and press down lightly with a spatula to pack it.
8. While it is still sticky, place ghost or pumpkin marshmallows, candy pumpkins, or even more candy corn or M&M's on top to decorate as you desire.
9. Allow mixture to set and harden slightly before cutting into squares and serving.
10. Store unused treats in an airtight container.
Title: Berries with Custard Sauce
Ingredients:
- 1/2 sugar
- 2 cornstarch
- 1 1/2 milk
- 4 eggs
- 1/2 sour cream
- 1 1/2 vanilla extract
- berries
Instructions:
1. In a Saucepan, combine sugar, cornstarch and salt.
2. Gradually stir in milk until smooth.
3. Bring to a boil over medium heat, stirring constantly.
4. Add small amount of mixture to the eggs.
5. Return all to pan, stirring constantly.
6. Cook and stir for 2 1/2 minutes or until mixture reaches 160 degrees.
7. Remove from heat.
8. Stir in sour cream and vanilla.
9. Set saucepan in ice and stir mixture for 5 minutes.
10. Cover and refrigerate until serving.
11. Serve over berries.
Title: Baklava
Ingredients:
- 2 honey
- 1 sugar
- 1 water
- 1 cinnamon
- 1 phyllo pastry sheets
- 1 butter
- 14 walnuts
- 1
- 2
Instructions:
1. In Advance: In a saucepan, bring the honey, water, sugar, orange rind and juice, and cinnamon to a boil. Boil over low heat for 10 minutes, remove from heat and allow to cool.
2. Grease a shallow baking pan. Line with 4 phyllo sheets, brushing each one with melted butter (use a pastry brush).
3. Spread a layer of ground nuts evenly over the pyllo. Drizzle some melted butter and syrup on top.
4. Cover with 2 additional sheets, brushing each with butter, and repeat this procedure 3 times. Cover the last layer of nuts/butter/syrup with the remaining sheets of phyllo (still brushing every sheet with butter).
5. Press the philo against the rim of the pan, trim with a sharp knife if necessary. Cut through the top layers of phyllo diagonally to make about 24 equal diamond shapes.
6. Bake in a 350-degree oven for 30 minutes. Increase the heat to 400 degrees F and bake 10-15 minutes more, or until golden brown.
7. Pour cooled syrup on top and let the baklava cool. Slice all the way through the previous slices to make 24 diamond-shaped bars. Brush the top with the remaining butter.
Title: Humming Bird Cake and Frosting
Ingredients:
- 3 flour
- 2 sugar
- 3 eggs
- 8 crushed pineapple
- 1/2 salt
- 1 ground cinnamon
- 3/4 baking soda
- 1 vanilla
- 1 1/2 pecans
- 1/2 pecans
- 1 bananas
- 1 3/4
Instructions:
1. Combine flour, soda, salt, sugar and cinnamon.
2. Add eggs and oil.
3. Stir until dry ingredients are moistened.
4. DO NOT BEAT.
5. Stir in vanilla, pineapple, 1 cup pecans, and bananas.
6. Pour batter into 3 greased and floured 9-inch round pans.
7. Bake at 350°F for 23-28 minutes.
8. Cool in pans for 10 minutes.
9. Remove from pans and let cool completely on wire rack.
10. Frost with Humming Bird Cake Frosting (recipe #15993).
Title: Chocolate Ganache
Ingredients:
- 8 heavy cream
- 1/2
Instructions:
1. Set a metal bowl over a pot of simmering water.
2. Melt the chocolate with the cream in the bowl, stirring constantly until smooth.(Don't let the mixture boil!).
Title: Delicious Low Carb Chocolate Pie (Sugar Free and Gluten Free)
Ingredients:
- 2 butter
- 3 heavy cream
- 2 salt
- 2 vanilla extract
- 1/4 baker's unsweetened chocolate squares
- 1/2 artificial sweetener
- 2 cornstarch
- 7 salt
- 3 heavy cream
- 1/2 butter
- 1 1/2 vanilla
- 1 1/2
- 3
- 1
- 1 1/2
Instructions:
1. For the Crust: Mix together first 6 ingredients until well incorporated.
2. Press into a 9" glass pie plate.
3. Bake at 350 degrees for about 20 minutes or until browned and crispy, let cool.
4. Pie filling: Mix together chocolate, truvia, corn starch, salt, milk and cream in a saucepan over medium heat until boiling, boil 2 minutes stirring constantly.
5. Add 1/2 of pudding mixture to beaten egg yolks, mix lightly then return to heat and boil 2 additional minutes.
6. Remove from heat, add butter and vanilla, mix.
7. Pour into pie shell.
8. Let sit until cooled, then place plastic wrap over the pie and refrigerate several hours or overnight. The pie need to be completely cooled to set, and tastes much better and has the best texture straight from the fridge.
9. Whip up some heavy cream with truvia to top the pie if you like (YUM!) Enjoy.
10. **NOTES: You can use all heavy cream instead of half milk if you want the carbs to be even lower. I used half milk because it makes the pie about 1200 calories less and for only about 1.5g carbs more. If you dont worry at all about calories, then by all means use full heavy cream in place of the milk.
11. ** My mom told me to put plastic wrap over the pie and place it directly in the fridge to keep it from forming a skin, however i found that the plastic wrap over the pie while it was still hot cause major condensation and my pie to become wet. So i ended up letting it sit on the counter uncovered until it was only slightly warm, then i wrapped it and refrigerated it overnight. It turned out great. If you do have a problems with the condensation, just place a paper towel or two on the pie to soak it up.
12. ** Cook time includes chilling. Add up nutritional info yourself for correct amounts. I get 6.1g-7.6g carbs per slice depending on cream/milk used.