lumicero/recipes-ing2inst huggingface dataset:
Title: Orange & Cream Cupcakes
Ingredients:
- 1 eggs
- 1 1/3 bird's custard mix
- 1/3
- 3
- 1
- 12
Instructions:
1. Heat oven to 350°F Line 24 regular-size (2 1/2-in. diam) muffin cups with paper or foil liners (see Note 2).
2. Spoon cake batter into lined cups, filling each 2/3 full. Bake as box directs. Transfer to a wire rack to cool completely. Using tip of a paring knife, cut a small hole in top of each cupcake.
3. Prepare custard as box directs, stir in grated peel and cool until warm. Spoon into a sturdy ziptop food bag, cut tip off one corner and pipe into holes in cupcakes (you’ll have about 1/2 cup custard left.) Insert a half orange section into custard in each cupcake. Refrigerate until serving.
4. Note 1: Look for Bird’s Imported English Dessert Mix in the pudding-mix section of your.
5. supermarket.
6. Note 2: Since the recipe makes 24 cupcakes, if you have two 12-cup, regular-size muffin pans you can prepare them both as the recipe directs and bake them side by side on the middle rack of your oven.
7. Can be prepared through Step 2 up to 2 days ahead. Complete up to 1 day ahead. Refrigerate covered.
Title: Cherry Cobbler
Ingredients:
- 3 cherries
- 1 sugar
- 1 quick-cooking tapioca
- 1 1/2 flour
- 3 baking powder
- 1 sugar
- 1/2 salt
- 1/3 shortening
- 1/2 milk
- 1 egg
Instructions:
1. Put cherries in buttered 8x8x2" pan. sprinkle with sugar & tapioca.
2. Put in oven till ready.
3. Stir together: 1 1/2 cups flour, 3 tbsp baking powder, 1tbs sugar, 1/2 tsp salt, 1/3 cup shortening.
4. Add 1/2 cup milk & 1 beaten egg. Stir till flour is moistened.
5. Spread over hot cherries.
6. Bake 35 minutes @ 400 degrees F.
Title: Grenadian Spice Cake
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/8 salt
- 1 1/2 white sugar
- 1 unsalted butter
- 1 1/2 lime zest
- 1 ground nutmeg
- 1/2 ground cinnamon
- 1/4 ground allspice
- 3 eggs
- 1/2 milk
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. Sift together the flour, baking powder and salt, set aside.
3. In a medium bowl, cream together the sugar and butter.
4. Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon and allspice.
5. Add the dry ingredients alternately with the milk, stirring after each addition.
6. Pour batter into the prepared pan.
7. Bake for 75 to 90 minutes in the preheated oven, until a toothpick inserted comes out clean.
8. Cool in the pan for 10 minutes before turning out onto a rack to cool completely.
Title: Banana Chocolate Chip Coffee Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 1 vanilla
- 1/2 brown sugar
- 4 cinnamon
- 1 nutmeg
- 1/2
- 1/3
- 1
- 1/2
Instructions:
1. Combine bananas, cake mix, pudding mix, oil, eggs and vanilla in large mixing bowl.
2. Mix well and beat at medium speed for 8 minutes.
3. In a small bowl, combine nuts, chocolate chips, brown sugar, cinnamon and nutmeg.
4. Pour one half cake batter into a greased and floured tube or Bundt pan.
5. Sprinkle with one half of the sugar mixture.
6. Cover with remaining batter. then top with remaining sugar mixture.
7. Insert knife in batter and swirl in figure eight patterns through layers. (don't overmix).
8. Bake at 325 degrees for 60-65 minutes.
9. Cool in pan on wire rack 20 minutes and then invert onto rack to cool completely.
Title: Cranberry/pineapple Cake
Ingredients:
- 3 flour
- 1 baking soda
- 1 cinnamon
- 2 sugar
- 1 salt
- 1 1/2 vanilla
- 1 1/2 cranberries
- 8 eggs
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, sift dry ingredients together.
3. Add vanilla, cranberries, pineapple, eggs, and salad oil.
4. Mix well.
5. Do not beat.
6. Pour mixture into a greased 10 inch tube pan (or 10 cup bundt pan).
7. Bake 1 hour or until done.
8. Cool and slice.
Title: Blueberry Crumble Pie
Ingredients:
- 5 blueberries
- 9 blueberries
- 3/4 graham cracker pie crust
- 3 brown sugar
- 1/4 all-purpose flour
- 1 1/2 lemon peel
- 1 vanilla extract
- 1/4 sour cream
- 1 granulated sugar
- 1 butter
Instructions:
1. Wash and let the blueberries dry.
2. Heat oven to 375 degrees.
3. Place blueberries in pie crust: set aside.
4. Combine flour and sour cream then add vanilla extract and lemon peel, add brown sugar.
5. Melt the butter.
6. Add granulated sugar to butter and dissolve the sugar.
7. Add bread crumbs to butter and sugar, mix well so bread crumbs are coated.
8. Pour sour cream mixture over blueberries.
9. Sprinkle bread crumbs over blueberries and sour cream mixture.
10. Bake at 375 for 40 minutes or until set and bread crumbs are lightly browned.
11. cool for 1 hour on a wire rack.
12. If I have a lot of blueberries I will use a 9 inch pie crust.
Title: Honey Spice Cookies
Ingredients:
- 1 1/3 honey
- 1 dark brown sugar
- 1 butter
- 1 cinnamon
- 2 baking soda
- 1 1/2 cloves
- 1 egg
- 6 unsifted flour
- 2 confectioners' sugar
- 2 white vinegar
- 1
Instructions:
1. DAY ONE:.
2. In large saucepan, combine honey, brown sugar and butter.
3. Cook over medium heat, stirring often, until butter is melted and mixture comes to a boil.
4. Pour into large bowl to cool, stirring occasionally (cool 1 hour).
5. With wooden spoon, stir in cinnamon, baking soda, cloves and egg.
6. Gradually stir in flour until well combined. (dough will be stiff).
7. Refrigerate overnight, as long as a week.
8. DAY TWO:.
9. Preheat oven to 375.
10. Remove one quarter at a time from bowl, rol out any shape on floured surface.
11. Lightly grease cookie sheet.
12. Place cookies 1 inch apart.
13. Bake 8-10 minutes.
14. Cool and put into container until next day, they will be hard.
15. FROSTING:.
16. In medium bowl, beat with electric mixer at medium speed egg whites, sugar and vinegar until thick and soft peaks form from where beater is raised.
17. Take small brusha nd brush on cookies.
18. Sprinkle with decorations.
19. Put on wax paper to dry. If icing gets dry, put few drops of vinegar inches.
20. Cookies will be hard, put in container and let sit a week, they will soften.
Title: Buttermilk Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1/2 buttermilk
- 1/4 butter
- 1 powdered sugar
- 2 buttermilk
- 1/2 vanilla extract
- walnuts
Instructions:
1. For the cookies: Preheat oven to 375 degrees and grease baking sheets. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
2. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg and vanilla. Gradually add flour mixture alternating with buttermilk and mix just until blended.
3. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake for 10 to 12 minutes. Transfer cookies to cooling racks to cool completley.
4. For the icing: In a small mixing bowl on medium speed cream butter until smooth. On low gradually beat in powdered sugar, alternating with milk, adding more if needed. Add vanilla and beat until smooth and creamy.
5. Spread icing on cooled cookies and sprinkle with walnuts.
Title: Top Secret Peanut Butter Frosting
Ingredients:
- 1 milk
- 3 flour
- 1 granulated sugar
- 1/2 creamy peanut butter
- 1/2 margarine
- 1 vanilla
Instructions:
1. Stir flour into milk.
2. Cook on low heat in a small saucepan until boiling, stirring constantly.
3. Transfer to a small bowl.
4. Cover with plastic wrap and let cool on the counter-top for 30 minutes.
5. Add the rest of the ingredients and beat with a hand-mixer until fluffy.
6. Store in the fridge.
7. *Variations*rnA softened 8-oz. block of Philadelphia Cream Cheese may be beaten in for a richer frosting.rnrnHershey's Unsweetened Cocoa Powder can be added a tablespoonful at a time until desired flavor/color has been achieved. This produces a rich-tasting chocolate/peanut butter frosting.
Title: Pumpkin Spice Softies
Ingredients:
- 1 canned pumpkin puree
- 2/3 egg
- 1 pumpkin pie spice
- 2 raisins
- 1 dried cranberries
- 1 powdered sugar
- 4 vanilla extract
- 2 -3
- 1/2
Instructions:
1. Preheat oven to 350°; position oven rack in middle of oven; spray cookie sheets with nonstick cooking spray.
2. In a bowl, place half the cake mix along with pumpkin, egg, oil, and pumpkin pie spice.
3. Blend with electric mixer on medium-high speed 1-2 minutes, until blended and smooth.
4. Stir in remaining cake mix and raisins with a wooden spoon until all dry ingredients are moistened.
5. Drop by teaspoonfuls, 2 inches apart, onto cookie sheets.
6. If desired, may sprinkle tops with chopped nuts; gently press nuts into dough.
7. Bake 10-13 minutes or until edges are set and centers are just barely set when lightly touched (do not overbake).
8. Cool 1 minute on sheets; transfer to wire racks with metal spatula; cool completely.
9. Vanilla Icing: In a bowl, combine the powdered sugar, 2 tablespoons milk, and vanilla; stir until icing is well blended, smooth, and spreadable; add more milk by teaspoonfuls if consistency is too thick.
10. Drizzle cooled cookies with Vanilla Icing.
Title: Swirled Chocolate Bundt Cake
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 buckwheat flour
- 1 1/2 sugar
- 2/3 butter
- 1/4 eggs
- 3 baking powder
- 1 vanilla extract
- 1 buttermilk
- 1 sugar
- 1/4 cream cheese
- 1 egg
- 1 vanilla extract
- 1 rhubarb
- 1 fresh cherries
- 12 honey
- 6 unsweetened coconut
- 3 icing sugar
- 4 cream cheese
- 1/4 butter
- 1/4 milk
- 1/4
- 1/2 - 1
Instructions:
1. Make the fruit filling by cooking the rhubarb, cherries, and honey over medium to low heat stirring as required to prevent burning until the cherries are done and the rhubarb is completely smooth (ie no obvious chunks of rhubarb) and thickened (about 5-10 minutes).
2. Cool the filling then stir in the coconut.
3. Preheat the oven to 350°F.
4. Throughly spray a 10 inch bundt pan with nonstick cooking spray.
5. Make the cream cheese filling by beating the sugar, cream cheese, egg and vanilla with an electric mixer until well combined.
6. To make the cake batter, mix the all purpose flour, buckwheat flour, sugar, and baking powder in a large bowl.
7. Sift the cocoa into the bowl with the flour mixture and combine well (this gets rid of lumps).
8. Add the butter, eggs, vanilla and buttermilk and mix with an electric mixer until smooth and a slightly lighter colour (about 4-5 minutes).
9. Spread about half of the cake batter evenly in the bottom of the bundt pan.
10. Spoon half of the cream cheese filling into the bundt pan staying to the center of the chocolate mixture (avoid touching the sides of the pan).
11. Spoon the fruit filling in the center of the cream filling all the way around the pan.
12. Top the fruit filling with the remainder of the cream filling.
13. Cover the cream filling with the remaining cake batter and smooth out the top.
14. Bake in a 350F oven for about 50-60 minutes or until it just starts to pull away from the side of the pan and a toothpick inserted into the cake comes out clean.
15. Let the cake rest for a few minutes then turn onto cake plate and cover with a clean tea towel, allow to cool completely.
16. Make the icing by sifting the cocoa and icing sugar together, then add the cream cheese, milk and butter.
17. Mix with an electric mixer until smooth and slightly fluffy.
18. Frost the cooled cake with the icing.
19. Place about 1/2 teaspoon unsweetened cocoa in a sifter or strainer and lightly"dust" the top of the cake.
Title: Chocolate Dip
Ingredients:
- 2 sweetened condensed milk
- 1 margarine
- 12 chocolate chips
Instructions:
1. Melt and blend together all ingredients.
2. Keep warm.
3. Serve with assorted fruits and cakes.
Title: Delicious Dutch Apple Cake
Ingredients:
- 1 sugar
- 3 eggs
- 1 water
- 1/4 flour
- 3 1/2 baking powder
- 2 apples
- 3 cinnamon
- 2 white sugar
- 1/2 brown sugar
- 2 sugar
Instructions:
1. Set oven to 350 degrees.
2. Grease a 9 x 12 OR a 9 x 13-inch baking pan.
3. In a medium bowl, combine the sugar, eggs, oil and the orange juice; beat well.
4. Combine the flour and baking powder in a small bowl.
5. Add to the egg/oil mixture slowly; kneading in the flour to make a soft dough (you might use less than 3-1/2 cups of flour).
6. Divide the dough in half.
7. Transfer to a lightly floured surface.
8. Roll out into a 9x12 rectangle, and place in the bottom of the baking pan (if using a 13x9in pan, roll out the dough to one more inch).
9. Top with sliced apples (which have been tossed with 1/2 cup sugar and 2 tsp cinnamon).
10. Roll out the remaining dough, and cover the apples with the dough.
11. Sprinkle the dough with 2 Tbsp sugar (or more if desired).
12. Bake for 40-45 minutes, or until lightly browned-- delicious.
Title: Kanom Krok- Thai Coconut Treats
Ingredients:
- 60 water
- 230 rice
- 40 fresh coconut
- 30 salt
- 1/4 coconut milk
- 200 sugar
- 50 salt
- 1/4 scallion
Instructions:
1. Place all ingredients for bottom layer in blender and blitz for 1 minute.
2. Place all topping ingredients (EXCEPT scallions) in bowl and microwave 1.5 minute until sugar is melted (stir upon taking out of microwave.).
3. Heat the aebleskiver pan over medium heat until hot and then spray with non-stick cooking spray.
4. Spoon 1 T of bottom mixture (scoop up from bottom of bowl to catch any coconut or rice bits) into each well.
5. Let cook for about 3 minutes, covered until set.
6. Spoon 1/2 t. of topping onto each piece and sprinkle each with a few chopped scallions, cook a further 2 minute Carefully remove when bottom are crisp and brown.
Title: Peanut Butter and Banana Wrap
Ingredients:
- 2 cocoa powder
- 1 nonfat milk
- 1 creamy peanut butter
- 1 banana
- 1 flour tortilla
- ground cinnamon
Instructions:
1. Combine Nestle Chocolate Powder and milk in small bowl; stir until smooth. Stir in peanut butter.
2. Place banana in center of tortilla; sprinkle with cinnamon. Drizzle with Nestle Nesquik mixture; roll up and cut in half.
Title: Low Carb Hazelnut Cookies
Ingredients:
- 2 eggs
- 150 butter
- 1 vanilla extract
- 3 artificial sweetener
- 120 hazelnut butter
- 1 baking powder
- 1 salt
- 40
Instructions:
1. Preheat over to 190 degrees Celsius.
2. Separate the whites from the yolks and beat the whites stiff. In the bowl with the yolks add the vanilla extract and butter.
3. Add the sweetener and mix again.
4. Add Peanut butter and mix till well combined.
5. Add the baking powder and the salt. Then you add the chocolate chunks.
6. When your batter is done, gently fold in the egg whites. This will give your cookie it's height and yummyness.
7. Divide the dough evenly into about 15 little heaps of dough and place them on a cookie sheet. Make sure they are far enough apart because they will spread out a little.
8. Bake for about 15 minutes at 190 C.
Title: Peach Cake
Ingredients:
- 1/2 sugar
- 1 1/2 eggs
- 2 all-purpose flour
- 2 baking soda
- 1 salt
- 1 ground cinnamon
- 1 1/4 vanilla extract
- 1 unsweetened applesauce
- 1/4 - 1/3
- 2
Instructions:
1. Beat the oil and 1/4 cup applesauce with the sugar.
2. Add the eggs one at a time, beating after each egg.
3. Add in the vanilla and stir.
4. Combine the dry ingredients.
5. Fold the dry ingredients into the oil mixture slowly, stirring just until mixed.
6. If the batter is too thick, add in a little extra apple sauce.
7. Add in the chopped peaches.
8. Place the batter in a greased 9x13 pan.
9. Bake at 325 degrees for 40-45 minutes, or until a tooth pick inserted in the center comes out dry.
Title: Vanillekipferl
Ingredients:
- 150 butter
- 210 flour
- 80 hazelnuts
- 80 icing sugar
- 1 egg
- 60 icing sugar
- 3
Instructions:
1. Preheat oven to 160C.
2. Sieve the flour into a large bowl.
3. Cut the cold butter into small pieces and rub into the flour until it resembles breadcrumbs. Add icing sugar, hazelnuts and the egg.
4. To cool your hands plunge into cold water and quickly knead mixture into a dough. Chill for half an hour.
5. Take a portion of dough and roll into sausages about 3cm in diametre then cut into 1cm wide discs. Then roll this into another sausage shape and form into a crescent. Place on lined biscuit tray and continue with the rest of the dough.
6. Bake for 10-15 minutes, or until very light gold in colour.
7. While they are baking mix the icing sugar and the vanilla sugar. Soon as the biscuits come out of the oven roll them in the icing sugar mix. Cool on rack.
Title: Hawaiian Pie
Ingredients:
- 1 sugar
- 1/2 flour
- 1 lemon juice
- 1/3 margarine
- 1 salt
- 1 coconut
- 1/8 pineapple chunks
- 1 flour
- 1 sugar
- 1 cinnamon
- 3/4 margarine
- 1/2 powdered sugar
- 1/2
- 1/3
- 1/2
- 1/4
- 1 -2
Instructions:
1. Prepare pie crust according to pkg directions.
2. (Save remaining crust for later use).
3. Sprinkle w/ 1/2 cup nuts.
4. In medium bowl, combine FILLING ingredients, combine well, and pour into prepared crust.
5. Combine dry ingredients for TOPPING.
6. Mix together.
7. With pastry blender, cut in margarine until mixture is crumbly.
8. Stir in nuts, and sprinkle over pineapple filling.
9. Press down lightly.
10. Bake in a 400 degree preheated oven for 25 to 35 minutes or until crust is golden brown and filling is bubbly around the edges.
11. Cool slightly.
12. In a small bowl, combine all glaze ingredients, adding enough reserved pineapple juice for desired drizzling consistancy.
13. Blend until smooth.
14. Drizzle over warm pie.
15. Serve warm or at room temperature.
Title: Vineyard-Style Strawberries With Red Wine and Cassis
Ingredients:
- 3 strawberries
- 3 sugar
- 3 red wine
- 3/4 peppermint
- 1 sour cream
- 4
Instructions:
1. Quarter the berries, and place them in a bowl with the sugar, liqueur, wine, and mint. Mix well. and serve immediately, or refrigerate (for up to 8 hours) until serving time.
2. Spoon the berries and marinade into wine goblets for serving. If desired, top each dessert with a dollop of sour cream, and serve it with a cookie.
Title: 100% Healthy & Lucious Spice Cake (Low Calorie)
Ingredients:
- 1/2 egg
- 4 banana
- 1 walnuts
- 2 baking powder
- 1 ground cinnamon
- 1 ground nutmeg
- 1 cinnamon
- 1 1/2
- 2
- 1/2
- 1
Instructions:
1. Preheat the oven to 200 celsius / 395 fahrenheit.
2. Rinse the corn in cold water 2-3 times and drain.
3. Puree corn, apple juice and 1 egg until smooth. The puree will smell strongly of corn, but don't worry. The cake won't taste like this.
4. In a blender, whisk egg whites until very stiff. Meanwhile, transfer the corn to a bowl and add oats.
5. Add baking powder, vanilla and spices to the corn/oat mixture and stir very well. The dough will have a thick oatmeal-like texture. If you want, you can add 1 tsp of peanut butter for extra flavour.
6. Cut the banana into coins and each coin into approximately 6 pieces. Chop the walnuts.
7. Add banana and walnuts to the corn/oat mixture.
8. Use a big flat spoon and scoop an amount equal of 4 tablespoons of the very stiff egg whites into the corn/oat mixture and stir until even.
9. Add the corn/oat mixture to the remaining egg whites, but DON'T STIR UNTIL EVEN.
10. Just mix lightly. There will be puffs of egg white here and there.
11. Add baking sheets to a 10x20 square baking tray or any other equally sized heat resistant tray you may have in handy.
12. Pour the thick mixture into the tray and bake for 15 minutes.
13. Done! Your fluffy, spicy, moist, sweet, delicious and incredibly healthy cake is ready!
Title: Frosting for Gingerbread Cookies
Ingredients:
- 1 sugar
- 1 -2 butter
- 1 -2 lemon juice
- water
- milk
Instructions:
1. Mix sugar, butter and lemon juice.
2. If too thick add a little milk or water.
3. If too thin, add more powdered sugar!
4. Can divide into portions and tint.
Title: Jelly Bean Cookies
Ingredients:
- 2 flour
- 1/2 cinnamon
- 1/8 ground cloves
- 1/8 nutmeg
- 1/8 salt
- 1/2 butter
- 1 sugar
- 1 egg
- 1/2 raisins
- 3/4 applesauce
- 1/2 baking soda
- 1/2 water
- 1 vanilla
- 1/2 jelly beans
Instructions:
1. Mix together dry flour and spices.
2. Cream butter and sugar.
3. Mix in beaten egg.
4. Alternate mixing dry ingredients and applesauce into the creamed mixture.
5. Dissolve soda in hot water and add to batter.
6. Add vanilla, raisins, and jelly beans.
7. Drop onto greased cookie sheets.
8. Bake 15 minutes at 325 degrees.
Title: Chocolatines
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/2 unsalted butter
- 1 1/2 granulated sugar
- 2 dark rum
- 2 eggs
- 2
Instructions:
1. Preheat oven to 325 F and have ready some lightly greased cookie sheets.
2. Mix together flour, cocoa powder, baking powder, and salt.
3. In another bowl, beat together butter and sugar until smooth, then add rum and beat well.
4. Add eggs one at a time, beating after you add each one.
5. Gradually add flour mixture to the butter mixture just until blended well.
6. Form dough into 25 balls and bake until the tops begin to crackle, about 15 minutes.
7. Transfer to racks to cool.
Title: Cocoa Puffs W/Chantilly Frosting
Ingredients:
- 1 water
- 1 butter
- 1 flour
- 4 eggs
- 2 instant chocolate pudding mix
- 2 milk
- 2 3/4 evaporated milk
- 1 sugar
- 1 1/2 butter
- 3/4 vanilla extract
- 4 pecans
- 1 1/2
- 1/4
Instructions:
1. Chantilly Frosting:
2. Combine milk, sugar, butter, egg yolks and vanilla.
3. Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens.
4. Add vanilla extract.
5. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency.
6. For Filling:
7. Combine all ingredients and beat with an electric mixer for 6-7 minutes on highest speed.
8. For Choux:
9. Boil water and block of butter.
10. Remove from heat, dump in flour.
11. Stir until ball of dough forms and pulls away form the sides of saucepan.
12. Mix in eggs one at a time, beat for 1 minute before adding the next.
13. Scoop onto foiled cookie sheet.
14. Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 minute (Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.)
15. Cool and cut off tops with a serrated knife. Fill, put back tops, and sprinkle w/10x sugar, or frost with chantilly frosting.
16. * To fill without cutting off the tops, spoon filling into a pastry bag fitted with a large round tip. Poke the tip trough the choux puff and squeeze the bag to fill the puff.
Title: BRANDY ALEXANDER (Dessert)
Ingredients:
- 1 1/4 butter
- 1/4 sugar
- 1/4 unflavored gelatin
- 1 water
- 1/2 sugar
- 2/3 salt
- 1/8 eggs
- 3 brandy
- 1/4 Creme de Cacao
- 1/4
- 1
Instructions:
1. To make crust combine all ingredients.
2. Press mixture over bottom of a 9<U+0094> spring form pan.
3. Bake 5 minutes 325-350 degree oven.
4. To make filling sprinkle gelatin over water in saucepan.
5. Add 1/3-cup sugar salt and egg yolks.
6. Stir until well blended.
7. Place over low heat, stirring constantly until gelatin dissolves and mixture thickens slightly- about 5 min.
8. Remove from heat, stir in Brandy& Crème de Cacao.
9. Chill stirring occasionally until mixture mounds slightly when dropped from spoon.
10. (I put this in the freezer and check it constantly-- usually about 5 to 10 minutes).
11. Beat egg whites until stiff but not dry.
12. Gradually add remaining sugar (1/3 cup) beat until stiff.
13. Fold in gelatin mixture.
14. Fold in Whipped cream.
15. Pour onto crumb crust.
16. Chill until firm.
17. Garnish with Chocolate Chips, Chocolate Sprinkles or any other decorations.
Title: Blueberry Snow
Ingredients:
- 1 cream cheese
- 1 milk
- 1 confectioners' sugar
- 1 vanilla extract
- 1
- 1/2
Instructions:
1. Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.
2. Mix together confectioners' sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping.
3. Pour over cake pieces.
4. Pour blueberries over all. Chill for 4 hours or overnight.
Title: Snowcapped Cherry Nibbles
Ingredients:
- 1 reduced-fat sour cream
- 1 lemon rind
- 1/2 bing cherry
- 1 pecans
- 1/2 coconut
- 1/2
Instructions:
1. Combine sour cream, brown sugar and lemon rind in bowl; mix well.
2. Chill to blend flavors.
3. Arrange cherries on tray with bowls of sour cream mixture, pecans and coconut.
4. Dip fruit in sour cream mixture, then in pecans or coconut.