lumicero/recipes-ing2inst huggingface dataset:
Title: Cream Cheese Coconut Pecan Pound Cake
Ingredients:
- 1 1/2 butter
- 1 cream cheese
- 3 sugar
- 6 eggs
- 3 all-purpose flour
- 1/2 salt
- 1/4 Bourbon
- 1 1/2 vanilla
- 1 pecans
- 1/2 powdered sugar
- 2 milk
- 3 vanilla
- 1 milk
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
3. Sift together 3 cups flour and 1/2 teaspoons salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each additioin. Stir in 1 1/2 teaspoons vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12 cup tube pan.
4. Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rach 10-15 minutes. Remove from pan and cool completely on wire rack.
5. Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoons vanilla until smooth, adding another 1 tbsp milk, if necessary, for desired consistency.
6. Place completely cooled cake on serving place or cake stand; spoon glaze evenly over cake.
Title: Baci Di Dama (Orange Almond Cookies)
Ingredients:
- 1 sugar
- 1/2 all-purpose flour
- 1/2 milk
- 1
- 6 -8
- 1/2
Instructions:
1. Preheat oven 350ºF.
2. Put ground almonds in bowl with sugar, orange peel & all but 1 T of flour.
3. Mix well, then stir in enough milk to give a smooth, firm dough.
4. Roll into small balls, place well apart, on a baking sheet lined with greased wax paper.
5. Sprinkle with the remaining 1 tbsp flour.
6. Bake for 15 minutes or until golden brown.
7. Transfer to a wire rack to cool.
8. When cold, sandwich cookies together in pairs with the melted chocolate.
9. Chill in the fridge for 1 hour before serving.
Title: Molasses Mousse
Ingredients:
- 4 eggs
- 1 molasses
- 2 ground cinnamon
- 1/2 sea salt
- 1/8 heavy cream
- 1
Instructions:
1. Lightly beat eggs.
2. Add molasses and cook in double boiler, stirring constantly, until thickened.
3. Remove from heat and place dish in pan of ice. Stir until creamy & cool.
4. Add orange juice, cinnamon, & salt; blend well.
5. Gradually pour mixture over stiffly beaten cream.
6. Pour into individual serving cups & refrigerate 4 hours.
Title: Sarah's Strawberry Shortcake Surprise
Ingredients:
- 6 strawberries
- 12 Cool Whip
- 2
Instructions:
1. Place mini shortcakes on separate plates.
2. Crumble 2 Oreo cookies on top of each shortcake.
3. Top with strawberries.
4. Add whipped cream or Cool Whip.
5. Add a few more strawberries.
6. Top with chocolate shavings.
7. Serve immediately.
Title: Mock Cream ( Whipped Cream Substitute)
Ingredients:
- 2 butter
- 2 sugar
- 2 boiling water
- 2 vanilla essence
Instructions:
1. Place all ingredients in a bowl and beat until thick like whipped cream.
2. If the mixture curdles, continue to beat until smooth- it will come good again!
Title: Apple Amaretto Crisp
Ingredients:
- 1/2 all-purpose flour
- 1/4 granulated sugar
- 1/4 light brown sugar
- 1/4 margarine
- 2 granny smith apples
- 7 Amaretto
- 1/3
Instructions:
1. Preheat oven to 375°F.
2. Mix together flour and sugars in a bowl. Cut in butter with 2 knives or a pastry blender until mixture is crumbly. Add almonds and toss well.
3. Combine amaretto and apple in a bowl. Pour into an 8-inch square baking dish. Sprinkle the crumb mixture on top.
4. Bake for 45 minutes or until golden brown.
Title: Gluten-Free "better Than Rice Krispies" Treats
Ingredients:
- 1/4 margarine
- 6 large marshmallows
- 16
- 4
Instructions:
1. Place 1/2 stick of margarine in large microwaveable bowl.
2. Cover with wax paper and microwave for 1 minute.
3. Add butterscotch bits to melted margarine.
4. Dump marshmallows on top of butterscotch bits.
5. Cover bowl again with wax paper and microwave for 3 minute.
6. Be sure to cover the bowl and use one large enough. Marshmallows expand in the microwave.
7. Mix the Chex in a separate bowl.
8. Once marshmallow mixture is done, stir all ingredients together until butterscotch is all mixed.
9. Add Chex and mix throughly.
10. Pour into greased (bottom and sides) 9 x 13 in pan.
11. Grease hands and press into pan evenly.
12. Wait a couple of hours to cool.
13. Cut and enjoy!
Title: Carrot Cupcakes
Ingredients:
- 1 raw carrot
- 1/2 powdered milk
- 1 vanilla
- 6 eggs
- 1 sugar
- 1 cinnamon
- 1/2 flour
- 2 baking soda
- 1 1/2
Instructions:
1. Preheat oven to 325 degree.
2. Juice carrots.
3. Stir powdered milk into carrot juice.
4. Add carrot pulp and vanilla to juice.
5. Beat eggs until frothy.
6. Add sugar and cinnamon to eggs.
7. Add carrot mixture and oil to eggs.
8. Sift together flour and baking soda.
9. Add flour to liquids and mix thoroughly.
10. Pour into prepared cupcake tins and bake for 25 minutes.
Title: Lemongrass Pound Cake
Ingredients:
- 250 unsalted butter
- 220 caster sugar
- 4 eggs
- 1/3 milk
- 1/3 heavy cream
- 2 lemongrass
- 250 cake flour
- 1 baking powder
Instructions:
1. In a saucepan, bring milk, heavy cream and lemongrass to a simmer. Remove from heat and let steep, covered for about 30 minutes Strain cream mixture through a sieve into a bowl.
2. Generously butter a bundt pan and dust with flour, knocking out excess flour.
3. Sift together cake flour and baking powder. Repeat sifting into another bowl. Flour will have been sifted 3 times total.
4. Beat together butter and sugar at medium-high speed until pale and fluffy.
5. Add eggs 1 at a time, beating well after each addition.
6. Reduce speed to low and add half of the flour, then all of the cream, then remaining flour, mixing well after each addition.
7. Scrape down side of bowl, then beat at medium-high speed for about 2 minutes Batter will become creamier and satiny.
8. Pour batter into buttered and dusted pan and hit pan against work surface once or twice lightly to eliminate any air bubbles.
9. Bake at a 160°C pre-heated oven until golden brown and a wooden pick or a skewer inserted in the middle of the cake (about 20-25 mins).
Title: Dad's Homemade Chocolate Pudding
Ingredients:
- 2 3/4 milk
- 2/3 sugar
- 1/4 cornstarch
- 3 salt
- 1/8 butter
- 2 vanilla extract
- 2
Instructions:
1. Place milk in medium sauce pan and begin to heat.
2. Mix together dry ingrediants; gradually whisk into milk and bring to a gentle boil.
3. Stir butter and vanilla; simmer and stir constantly for 20-30 minutes. There may be some small lumps, but they are tasty lumps!
4. Pour immediately into individual serving bowls and enjoy while still warm.
5. Pour left overs into an ice cube tray or popsicle molds for a frozen treat later on.
Title: Buttermilk Cake With Spiced Vanilla Icing
Ingredients:
- 4 unsalted butter
- 13 1/2 unbleached all-purpose flour
- 1 1/2 granulated sugar
- 1/2 canola oil
- 2 eggs
- 1 distilled white vinegar
- 2 pure vanilla extract
- 1 baking soda
- 1 table salt
- 1/2 ground ginger
- 1/4 nutmeg
- 3/4 buttermilk
- 2 1/4 confectioners' sugar
- 9 buttermilk
- 3 pure vanilla extract
- 1 nutmeg
- 1/4 table salt
- 1/4 crystallized ginger
- 1/4
Instructions:
1. Make the cake:
2. Position a rack in the center of the oven and heat the oven to 325°F Butter and flour a 10-cup Bundt pan; tap out excess flour.
3. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 1 minute. Add the oil and beat until combined, about 15 seconds. Add the eggs one at a time, mixing well on low speed. Add the vinegar and vanilla and mix again until just combined. Add half of the flour and the baking soda, salt, ginger, and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.
4. Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top with a rubber spatula. Bake until a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan. When the cake is completely cool, transfer it to a serving plate.
5. Make the icing:
6. In a medium bowl, whisk the sugar, buttermilk, vanilla, nutmeg, and salt until smooth. Add more buttermilk, a few drops at a time, as needed, until the icing is pourable but still quite thick. Pour the icing back and forth in thick ribbons over the cooled cake. Sprinkle the ginger on top. Let the icing set at roomtemperature, about 45 minutes, before serving.
Title: Sugarplums
Ingredients:
- 1 pitted dates
- 1 sultana raisin
- 1 currants
- 1 walnuts
- 1 unsweetened flaked coconut
- 1/4
- 1
Instructions:
1. In a food processor, chop all fruit.
2. (You could also do that by hand.) Add walnuts and liqueur and process to mix.
3. Using 1 teaspoon of mixture for each, form balls.
4. Roll each ball in coconut.
5. Looks pretty in small paper candy wrappers.
Title: Dutch Delicious Apple Pie
Ingredients:
- 1 golden delicious apples
- 6 granulated sugar
- 1/3 salt
- 1/4 ground ginger
- 1/4 ground cinnamon
- 1/2 flour
- 2 butter
- 1 sugar
- 2 flour
- 2
- 3
Instructions:
1. Crumb Topping: blend together the butter, sugar and flour to form crumbles. Set aside.
2. Line pie pan with pastry.
3. Preheat oven to 400 degrees F.
4. Arrange apples in neat rings in pan.
5. Place sugar, flour, salt, ginger and cinnamon in a mixing bowl.
6. Stir in cream gradually blending as it is added. Pour over apples.
7. Cover with aluminum foil.
8. Bake until apples are soft, about 40 minutes.
9. Remove foil, sprinkle crumb topping over pie and bake about 10 to 15 minutes more, until top is nicely browned.
Title: Chocolate Spiderweb Cookies
Ingredients:
- 1 all-purpose flour
- 1/3 baking soda
- 1/2 salt
- 1/8 vegetable shortening
- 1/3 granulated sugar
- 2/3 vanilla extract
- 1 powdered sugar
- 1 2% low-fat milk
- 2
- 3
Instructions:
1. Preheat oven to 350º.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk.
3. Place shortening in a large mixing bowl; beat with a heavy-duty mixer at medium speed until light and fluffy.
4. Gradually add the granulated sugar, 1 tablespoon at a time, beating until well blended. Add vanilla and egg white; beat well.
5. Add flour mixture; beat until well blended.
6. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper. Freeze 2 hours or until very firm.
7. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on baking sheets coated with cooking spray.
8. Bake at 350º for 10 minutes or until set. Remove from pans; cool completely on wire racks.
9. Combine powdered sugar and milk in a medium bowl; stir well with a whisk until smooth.
10. Spoon into a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag. Working with 1 cookie at a time, pipe 3 concentric circles onto each cookie.
11. Starting at center circle, pull a wooden pick through other circles at regular intervals to create a "web.".
Title: Tastefully Simple Snickers Cake
Ingredients:
- 17 water
- 1 butter
- 3/4 confectioners' sugar
- 4 butter
- 1 vanilla
- 1 peanuts
- 1/2 chocolate chips
- 1/4
- 1/2
Instructions:
1. Mix butter and water into pound cake mix as directed.
2. Pour into a greased 5" x 9" pan and bake in the center of a 350° oven for 40 minutes.
3. Remove and let cool completely.
4. While the cake is cooling, make the icing by mixing softened butter, confectioners sugar and vanilla. Add in the 1/2 C caramel sauce and stir until combined.
5. Once the cake is cool, frost completely with the caramel icing.
6. Scatter peanuts and chocolate chips on top.
7. Drizzle the remaining 1/4 C caramel sauce over entire cake.
8. Serve and enjoy!
Title: Chewy Oatmeal Cookies
Ingredients:
- 6 raisins
- 2 flour
- 1 baking soda
- 1 oats
- 1/2 brown sugar
- 1 1/3 vanilla extract
- 2 eggs
- 2
Instructions:
1. Pour the raisins into a small pot. Pour 1/2 cup of water over the raisins, just enough to cover them. Place pot over medium flame and let water come to a boil for about 3 minutes.After that,strain raisin and set aside.
2. Sift together flour,soda and oats together and set aside.
3. In a mixer,combine oil,sugar,vanilla,eggs and beat at high speed,until fully combined. At low speed, add the flour mixture and raisins.
4. Using a small scooper drop onto ungreased baking sheet.Bake for 18-22 minutes or until cookies are light golden in colour.
Title: Cinnamon Shortbread Cookies
Ingredients:
- 1 flour
- 1 1/2 ground cinnamon
- 1 salt
- 1/2 unsalted butter
- 1/2 light brown sugar
- 1 sugar
- 2
Instructions:
1. Preheat oven to 350 degrees; lightly grease baking sheets.
2. Place flour, cinnamon, and salt in work bowl of food processor; pulse five or six times until blended.
3. Remove to a small bowl.
4. Process butter and brown sugar about 30 seconds, scraping down sides once or twice, until light and fluffy.
5. Add egg yolk and process about 10 seconds to blend.
6. Add flour mixture and pulse six to eight times, just until blended.
7. Wrap dough in plastic wrap and chill at least one hour or overnight (Dough may also be frozen up to a month).
8. Roll out dough, half at a time, to 1/8-inch thick.
9. Cut with cookie cutter and place cookies two inches apart on baking sheets.
10. Sprinkle with sugar.
11. Bake seven to eight minutes until firm and just beginning to darken at edges.
12. Cool on wire racks.
Title: Cotton Pickin' Cake
Ingredients:
- 1 mandarin oranges
- 1 eggs
- 4 vanilla instant pudding mix
- 1/2
- 1
Instructions:
1. Mix cake mix, oranges and juice, eggs and oil in electric mixer until orange slices are broken up and batter is fluffy - about 3 minutes.
2. Divide among three greased and floured 9-inch layer cake pans and bake at 350°F, about 20 minutes or until cake tests done.
3. Cool on rack. When layers are cool, ice between layers, sides and top.
4. Icing directions:
5. Blend pineapple and juice, dessert topping and dry pudding mix until well mixed. Keep under refrigeration until used.
Title: Fantastic Twinkie Refrigerator Strawberry Shortcake!
Ingredients:
- 5 fresh strawberries
- 1 cream cheese
- 16 sweetened condensed milk
- 1
Instructions:
1. Prepare a 13 x 9-inch pan.
2. Mix the strawberry slices with the glaze; chill until ready to use.
3. Place the whole twinkies into the bottom of the pan, pressing down slightly (do not slice the twinkies leave in one piece).
4. In a bowl using an electric mixer at medium speed beat softened cream cheese with condensed milk until smooth.
5. Fold in the 8-ounce container using a spatula until combined.
6. Spread the cream cheese mixture over the twinkies.
7. Spoon the berries over the cream cheese mixture.
8. Cover with plastic wrap and chill for a minimum of 2 hours before serving.
9. *NOTE* for a thinner twinkie crust use 8 twinkies and slice in half lengthwise, spread into bottom of the pan.
Title: Cornflour Butter Cake
Ingredients:
- 1 cornflour
- 1/4 sugar
- 1/2 icing sugar
- 3/4 butter
- 1 baking powder
- 1 egg
- 1/4 milk
- 1 vanilla essence
Instructions:
1. Preheat oven to about 170 degrees Celcius.
2. Beat vanilla, butter and both sugars well, add the egg and continue beating until nice and creamy.
3. Mix in the corn flour and baking powder and slowly add the milk, mix gently until combined and then beat well again - I like to alternate between high speed and low speed.
4. Pour into a cake tray and bake for approximately 40minutes or until when poked through the poker comes away clear with no residue.
5. Serve warm, spreaded with butter :).
Title: Vanilla Wafer Cake-Low Sugar
Ingredients:
- 1 butter
- 2 Splenda granular
- 6 eggs
- 1/2 milk
- 1 flaked coconut
- 1 pecans
- 1 vanilla
- 1
Instructions:
1. Cream butter until fluffy;.
2. Add Splenda gradually, creaming until light and fluffy, however remember that with Splenda you will have a different texture than when creaming sugar.
3. Add eggs, 1 at a time, beating well after each.
4. Blend in remaining ingredients.
5. Pour into greased and floured 10-in tube pan.
6. Bake @ 320 degrees for 1 hour 25 minutes.
Title: Blueberry Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 flour
- 1 baking powder
- 1/4 salt
- 1/3 milk
- 1 1/2 blueberries
- confectioners' sugar
Instructions:
1. Wash berries and pick over for stems.
2. Grease a 4 x 9" pan and line with parchment or waxed paper; preheat oven to 350°F.
3. Sift dry ingredients together.
4. Beat egg whites to stiff peaks.
5. Cream butter and sugar together until fluffy; add egg yolks and vanilla and mix well.
6. Add dry ingredients alternately with the milk to the batter; fold in egg whites.
7. Pour half the batter into the prepared pan, cover with blueberries and pour remaining batter over the top.
8. Bake for about 35 minutes.
9. Sprinkle with confectioners' sugar and cut into 2" squares.
Title: Four Ingredient Peanut Butter Cookies
Ingredients:
- 1 brown sugar substitute
- 1/2 egg
- 1 baking soda
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Beat ingredients in a bowl with a wooden spoon or with beaters.
3. Break into 12 pieces. Roll into balls and then press down with a fork.
4. making a criss-cross pattern.
5. Bake for 8 minutes.
Title: Irish Feather Gingerbread Cake
Ingredients:
- 2 self-rising flour
- 1 ground ginger
- 1 cinnamon
- 1/2 ground cloves
- 1/2 nutmeg
- 1/2 baking soda
- 3/4 unsalted butter
- 2/3 brown sugar
- 1 molasses
- 2 eggs
- 1 water
- 1/2
Instructions:
1. Preheat oven to 350. Generously butter a 10 inch Bundt pan and dust with flour, knocking out the excess flour.
2. In large bowl, sift together; flour, ginger, cinnamon, cloves, nutmeg and baking soda and set aside.
3. I large saucepan over medium heat, melt the butter. Stir in brown sugar and molasses and cook 3 - 4 minutes or until sugar is dissolved. Whisk in the beaten eggs.
4. Stir in flour mixture and with a wooden spoon, beat until smooth.
5. In a medium saucepan over medium heat, bring the Guiness and water to a boil. Stir into the batter until smooth. Pour the batter into prepared pan and bake 45-50 minutes or until a skewer inserted in centre comes out clean. Remove from oven and let cook on a rack about 5 minutes.
6. Invert cake onto a platter and let cool 5 minutes more.
7. Serve with fresh whipped cream.
Title: Mochaccino Brownies
Ingredients:
- 1 flour
- 1/4 salt
- 2 instant coffee
- 1 instant espresso powder
- 1/2 water
- 1 butter
- 2 sugar
- 4 eggs
- 1 vanilla
- 4 instant coffee
- 2 butter
- 2 confectioners' sugar
- 3 milk
- 1 vanilla
Instructions:
1. Preheat oven to 350º and grease a 13x9 pan.
2. To prepare brownies: In a small bowl mix flour and salt with a wire whisk.
3. In a cup, dissolve coffee in water and set aside.
4. In a 3 quart saucepan, melt butter and chocolate over low heat, stirring frequently until smooth.
5. Remove from heat and stir in sugar.
6. Add eggs, vanilla and coffee mixture and stir until blended.
7. Spread evenly in prepared pan.
8. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.
9. Cool on wire rack.
10. Glaze: In a medium bowl, stir coffee and hot melted butter with a wire whisk until coffee dissolves. Stir in confectioner's sugar, milk and vanilla until smooth.
11. Spread over cooled brownies.
12. Cut into bars and serve.
Title: Mom's Yummy Lemon Crunch Parfaits
Ingredients:
- 1 rolled oats
- 1/2 brown sugar
- 6 butter
- 1 cream-style cottage cheese
- 1 milk
- 1 instant lemon pudding mix
- 3 lemon juice
- Cool Whip Topping
Instructions:
1. Combine oats, brown sugar, and butter; mix well. Spread in 15-10-1-inch baking pan; bake at 350 degrees F for 10 minutes, stirring occasionally. Crumble; cool.
2. With an electric mixer, beat cottage cheese till smooth. Add milk, pudding mix, and lemon juice; beat 1 minute; chill 10-15 minutes.
3. In parfait or wine glasses, alternate layers of pudding mixture and oat mixture (crunch).
4. If desired, top each with a dollop of whipped cream or Cool Whip and a small amount of crunch.
Title: Berries in Red Wine
Ingredients:
- 1 1/2 strawberries
- 1/4 sugar
- 1 1/2 dry red wine
Instructions:
1. Wash and hull the strawberries.
2. Alternate layers of berries and sugar in a wide-mouthed tall cylindrical jar or glass serving container.
3. Pour over enough wine to cover.
4. Let stand at room temperature at least 3 hours.
5. Serve in wide-mouthed wine glasses for a fun presentation.
Title: Ella's Cream-Filled Chocolate Cupcakes
Ingredients:
- 3 flour
- 2 sugar
- 1/3 baking soda
- 2 salt
- 1 1/2 water
- 2 vinegar
- 2/3 vanilla
- 2 cream cheese
- 2 egg
- 1 sugar
- 1 salt
- 1/3
- 1/4
- 1
Instructions:
1. Sift together flour, sugar, cocoa, baking soda and salt.
2. Stir in water, cooking oil, vinegar and vanilla- Batter will be thin.
3. Line muffin tins with paper cups (to yield 3 dozen).
4. Fill each half full of batter.
5. On the top of each, put one teaspoon of the cream filling (which is next).
6. For the cream filling, combine softened cream cheese and egg.
7. Stir in sugar, salt and chocolate.
8. Bake for 30-35 minutes at 350 degrees.
Title: Fourth of July Trifle Fireworks!
Ingredients:
- 6 strawberry gelatin
- 6 berry blue gelatin mix
- 4 boiling water
- 2 cold water
- 4 strawberries
- 1 1/2 blueberries
- 1 1/2 heavy cream
- 1 1/2 granulated sugar
- 1 1/2 vanilla extract
- 1/2
Instructions:
1. Dice 1/2 cup strawberries. Halve 1/2 cup blueberries,leaving very small ones whole. Keep both berries in different bowls and set aside.
2. Slice rest of strawberries.
3. Divide boiling water, placing two cups in two bowls. Dissolve each flavor of gelatin in the separate bowls. Stir about 2 minutes. Stir in one cup cold water into each bowl.
4. PREPARE:
5. Pour strawberry gelatin into 13x9 inch pan and do the same with the berry blue gelatin. Refrigerate both pans for one hour. Remove gelatins from refrigerator. Mix strawberries in with like gelatin. Do the same with the blueberries. Return both to refrigerator until set and firm, about 2 hours.
6. Whip heavy cream, sugar and vanilla using very cold beaters and bowl. Refrigerate.
7. ASSEMBLY:
8. Cube both gelatins.
9. Put berry blue on bottom of trifle bowl or 31/2 quart clear glass bowl.
10. Place rest of blueberries over gelatin.
11. Next add all the cake evenly.
12. Add 2/3rds of cream sealing edges.
13. Strawberry gelatin is next. Followed by fresh strawberries.
14. Place 1/3 cream nicely on top.
15. Refrigerate several hours and serve.
Title: Tempters
Ingredients:
- 1/2 shortening
- 1 sugar
- 1 egg
- 1 vanilla
- 1/4 milk
- 2 all-purpose flour
- 1 3/4 baking powder
- 1 1/2 salt
- 1/2 chocolate chips
- 1/2 coconut
- 1
- 1/2
Instructions:
1. Cream shortening until light and fluffy. Blend in sugar; beat in egg and vanilla, almond extract, and milk.
2. Mix in dry ingredients, 1/3 at a time, combining well after each addition.
3. Mix in coconut, chips and nuts.
4. Drop by teaspoonfuls on greased cookie sheet. Press flat with a wet fork. Bake in 350 degree oven till golden - 12 minutes.
Title: Samoa Pie by Delish
Ingredients:
- 8 cream cheese
- 1/4 sugar
- 1/4 powdered sugar
- 2 heavy cream
- 2 sweetened flaked coconut
- 1 chocolate
- 1
Instructions:
1. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese, sugar, powdered sugar, and 1/2 cup caramel until fluffy and combined. Add heavy cream and beat until medium peaks form.
2. Add mixture to pie crust and smooth top. Refrigerate pie until firm, 6 hours.
3. Before serving, make topping: In a small bowl, mix together coconut and 1 cup caramel until combined.
4. Spread remaining 1/2 cup caramel on top of chilled pie, then top with coconut mixture, pressing down to make an even layer.
5. Lightly drizzle with more caramel and melted chocolate and serve.