lumicero/recipes-ing2inst huggingface dataset:
Title: Copycat Cheryl & Co. Buttery Sugar Cookies
Ingredients:
- 1 butter
- 3/4 margarine
- 1 sugar
- 1/2 egg
- 2 1/2 vanilla extract
- 1 all-purpose flour
- 1/4 baking powder
- 1/2 salt
- 3 -4 butter
- 1 margarine
- 1/3 confectioners' sugar
- vanilla extract
- milk
Instructions:
1. In mixing bowl, cream together butter and sugar. Add egg, vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well.
2. Put dough into cookie press with desired plate; form cookies onto ungreased cookie sheets. Bake at 375 degrees for 6-8 minutes or until set, not brown (this part is important! DO NOT OVER COOK!). Cool on wire racks.
3. Beat together butter, vanilla and 2 cups powdered sugar in mixing bowl. Add milk. Continue adding sugar in 1/2 cup increments until desired consistency is reached. Add food coloring to all or a portion of frosting and frost cookies. Enjoy!
Title: No Cook Coconut Caramel Frosting
Ingredients:
- 1/2 butter
- 2 brown sugar
- 1/4 vanilla extract
- 3 heavy cream
- 1
Instructions:
1. Cream the butter and vanilla.
2. Add brown sugar gradually while continuing to beat.
3. Stir in coconut.
4. Add only enough cream to achieve desired consistency.
5. (Optional) If you make this the night before, you can put it the microwave for 1 minute after step 2. Beat for a minute then leave at room temp over night and add the cream the next day before using.
Title: Santa Cookies
Ingredients:
- 2 white chocolate baking squares
- 1 white chocolate chips
- 32
- 64
- 32
Instructions:
1. In a heavy saucepan over low heat, melt white chocolate, stirring occasionally.
2. Dip one end of each cookie into melted chocolate.
3. Place on wire racks.
4. For santa's hat, sprinkle red sugar on top part of chocolate.
5. Press one vanilla chip off-center on hat for pom-pom, let stand until set. Note: you can also use a mini marshmallow cut in half for the pom-pom.
6. Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered.
7. Place on wire racks.
8. With a dab of melted chocolate, attach semisweet chips for the eyes and a red-hot for the nose.
9. Place on waxed paper until chocolate sets.
Title: Pink Brownies Lite & Fluffy
Ingredients:
- 1 all-purpose flour
- 1/2 salt
- 1/4 baking soda
- 4 butter
- 1/2 unsweetened applesauce
- 1/2 sugar
- 2/3 vanilla extract
- 1 eggs
- 2
Instructions:
1. Semi-melt the butter in the microwave (about 20 seconds on high) do not fully melt it, but get it intensely soft.
2. Beat the butter, applesauce, sugar, Nesquik, and vanilla extract in a large mixing bowl until melded and creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Gradually beat in the flour, baking soda, and salt.
5. Grease an 8x8 square baking pan with cooking spray, and using a rubber scraper pour the batter into the pan and get it in there as leveled as possible.
6. Bake at 375 for 20-25 minutes.
7. I cut it into 12ths-- and this would yield about 12-14 cupcakes. Double the recipe for 24.
Title: Low Fat Honey Wheat Pie Crust
Ingredients:
- 1 all-purpose flour
- 1/2 low-fat mayonnaise
- 3 warm water
- 1/4 honey
- 1 salt
- 1/4
Instructions:
1. Preheat oven to 400°F.
2. Mix flour, bran and salt in a large bowl.
3. Add mayonnaise and honey and stir until crumbly.
4. Add water 1 tablespoon at a time and stir with fork until dough forms.
5. Roll out on bran-floured surface.
6. Bake 15-20 minutes until golden.
7. Use this in your favorite recipe.
Title: Chocolate eclairs
Ingredients:
- 2 butter
- 1/4 water
- 3 eggs
- 2 1/2 flour
- 1 salt
Instructions:
1. Melt the butter in a saucepan, then add the water and bring to the boil.
2. Remove from the heat and quickly add the sifted flour and salt and beat well.
3. Heat again until the mixture leaves the side of the pan.
4. Allow the mixture to cool for a few moments before adding the first egg.
5. Beat this well into the mixture and then add the other two eggs one at a time, beating well with a wooden spoon.
6. Make sure the mixture is soft by shaking some off a spoon, it will fall softly and leave some on the spoon.
7. Eclairs: Put the choux pastry in a biscuit forcer or something similar with a 1/2 inch or 1 inch plain forcer.
8. Force out 1/2 inches of mixture on a lightly greased tray.
9. Bake in a moderate over[350F] for 35-40 minutes.
10. Ice with chocolate icing when cold, and fill with whipped cream.
Title: Mary's Chocolate Balls
Ingredients:
- 12 chocolate chips
- 12 cream cheese
- 8 miniature marshmallows
- 8
- 2
- 8
Instructions:
1. Clear space in your fridge to hold two baking sheets. The baking time refers to chilling time.
2. Melt chips in a bowl using the double-boiler method.
3. Mix in softened cream cheese. Be careful not to let the mixture get too hot, otherwise it becomes runny and may dissolve the marshmallows. You'll be shaping these into two-bite balls.
4. Mix in candied cherries, and once the mixture is cool enough that the marshmallows won't melt, but still workable, mix in the marshmallows.
5. Drop by spoonfuls into the coconut and roll by hand. Place on a baking sheet in the fridge or another cool location.
Title: Sinful Strawberry Angel Food Cake
Ingredients:
- 1 Cool Whip
- 1
Instructions:
1. Cut cake horizontally into four layers.
2. Place 1 layer on serving plate.
3. Spread with 1/3 of strawberry pie filling; repeat with the other two layers and place the fourth layer on top.
4. In mixing bowl, fold the grated chocolate into the Cool Whip.
5. Frost with the Cool Whip mixture.
6. Refrigerate for two hours.
7. Store leftovers (if there are any) in the refrigerator.
Title: Apple Topped Cake
Ingredients:
- 3 butter
- 3/4 sugar
- 1 egg
- 1 vanilla yogurt
- 1 unsweetened applesauce
- 1/3 canola oil
- 2 vanilla extract
- 2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 apples
- 1 1/2 walnuts
- 2 brown sugar
- 1 ground cinnamon
- 1/2 ground allspice
- 1/8
Instructions:
1. In a large mixing bowl, beat butter and sugar until crumbly, about 2 minute.
2. Add the egg, egg white, yogurt, applesauce, oil, and vanilla; beat until smooth.
3. Combine the dry ingredients, add to yogurt mixture, beating just until moistened.
4. Pour into a 9 in springform pan coated with nonstick cooking spray.
5. Sprinkle with apples and walnuts.
6. Combine the brown sugar, cinnamon, and allspcie, sprinkle over top.
7. Bake @ 375 for 47-52 minutes or until a toothpick inserted near the center comes out clean.
8. Cool on a wire rack.
9. Run a knife around the edge of the pan to loosen.
10. Remove sides of pan.
11. Regrigerate left overs.
Title: Almond Sponge Cake Filled With Almond Cream
Ingredients:
- 3 cake flour
- 1/3 eggs
- 4 sugar
- 1 sugar
- 1/2 pure vanilla extract
- 1 cream of tartar
- 1 heavy whipping cream
- 1/4 pure vanilla extract
- 1 granulated sugar
- 1/2
- 1
- 1/3
Instructions:
1. Preheat oven to 350°F.
2. Place the sliced almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool.
3. Once completely cooled, place the nuts in a small food processor, along with 1 tablespoon of the cake flour, and process until finely ground.
4. Increase the oven temperature to 450°F.
5. Grease a 17 inch x 12 inch jelly roll pan, line with parchment, and then grease and flour the parchment paper. Set aside.
6. While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl.
7. To the two yolks, add the additional yolk, and the two remaining eggs.
8. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using.
9. Meanwhile, in a small bowl whisk together the remaining 2 tablespoons of cake flour and the ground almonds. Set aside.
10. Add 1/2 cup sugar to the yolk mixture and beat on high speed for five minutes, or until pale, thick and fluffy. At this point beat in the vanilla extract.
11. Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture over the batter and fold together.
12. In a large clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
13. Beat in one tablespoon sugar and beat until stiff peaks form.
14. Gently fold a little of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into the prepared pan, spreading the cake batter with an offset spatula.
15. Bake for 7 minutes or until golden brown.
16. Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with icing sugar.
17. Carefully remove the parchment paper, sprinkle the cake lightly icing sugar, and roll up the sponge, with the towel, while it is still hot and pliable.
18. Place on a wire rack to cool.
19. To make the cream filling place the whipping cream, vanilla extract, and sugar in a large bowl and stir to combine.
20. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.
21. When chilled, beat the mixture until stiff peaks form.
22. Fold in 1/3 cup toasted ground almonds.
23. When ready to fill, unroll the sponge, spread with the filling, and reroll.
24. Transfer to a serving platter, cover, and chill in the refrigerator for a few hours or overnight.
25. Just before serving, dust with icing sugar.
Title: Bread Pudding With Apples
Ingredients:
- 1 1/2 baking apples
- 1/4 butter
- 2 sugar
- 1/4 cinnamon
- 1/4 butter
- 1/4 seedless raisin
- 4 eggs
- 1 milk
- 2/3 sugar
- 2 vanilla
- 1/2 nutmeg
Instructions:
1. Preheat oven to 325 degrees.
2. Peel, core, and cut apples into large dice. Melt 1/4 cup butter in a large, heavy skillet. Add apples, sprinkling with 2 tablespoons sugar and the cinnamon. Saute over medium heat for about 10 minutes, stirring frequently.
3. Remove crusts from bread and cut into 1/2 to 3/4-inch cubes. Liberally grease a deep, 2 1/2 quart, baking dish with the remaining 1/4 cup butter, then add what is left to the bread cubes, cutting into bits. Combine bread, raising, apples, and the pan juices into the baking dish.
4. Combine eggs, milk, sugar, vanilla, and nutmeg, beating lightly with a whisk. Pour over bread and apples.
5. Set dish in a shallow pan filled with 1-inch warm water. Bake for 1 1/2 hours until set. (This may take 2 hours, depending on type of casserole dish.) Serve hot with lightly whipped cream.
Title: Berry Oatmeal Crisp
Ingredients:
- 1/2 all-purpose flour
- 2 all-purpose flour
- 2 granulated sugar
- 1 fresh lemon juice
- 1/2 nutmeg
- 2 blueberries
- 2 raspberries
- 1 quick-cooking oatmeal
- 1/3 dark brown sugar
- 1/2 unsalted butter
Instructions:
1. Heat oven to 375 degrees. Butter 8-inch round cake pan or pie plate.
2. Mix 2 T. flour, the granulated sugar, lemon juice, and 1/4 t. nutmeg in mixing bowl. Add berries and toss gently to combine. Transfer to buttered pan.
3. Place remaining 1/2 cup flour, the oatmeal, brown sugar, and remaining 1/4 t. nutmeg in food processor; process to blend. With machine running, add butter a few pieces at a time. Spoon mixture over berries.
4. Bake until top is golden, about 30 minutes. Let cool slightly. Serve warm with whipped cream.
Title: Oats and Cinnamon Muffins
Ingredients:
- 1 1/2 all-purpose flour
- 1 Quaker Oats
- 1/2 granulated sugar
- 1 low-fat milk
- 1/4 egg
- 1 mixed spice
- 2
Instructions:
1. Mix dry ingredients together and mix wet ingredient seperate then add both together.
2. Put in muffin cases or cake tin.
3. Bake in oven until golden. I test mine with a sharp knife in the centre if it is still goo on knife it goes back in for a little longer.
4. 20-25 for muffins but please allow longer for a cake.
Title: Cinnamon Swirl Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 salt
- 1/2 baking soda
- 8 unsalted butter
- 1 granulated sugar
- 1/4 orange zest
- 2 eggs
- 2 unsalted butter
- 1/2 light brown sugar
- 1/2 dark brown sugar
- 1/2 walnuts
- 1/2 ground cinnamon
Instructions:
1. Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
2. Turn half the dough onto floured parchment. Roll into a 10x12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but
3. pliable, about 10 minutes.
4. Make Filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
5. Preheat oven to 350. Cut each log crosswise into 1/4-inch thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.
Title: Deluxe Double Chocolate Cookies
Ingredients:
- 1 salt
- 1/2 baking powder
- 3/4 all-purpose flour
- 2 unsalted butter
- 2 granulated sugar
- 2/3 brown sugar
- 1/2 eggs
- 1 1/2 vanilla extract
- 4 instant coffee powder
- 2
Instructions:
1. Sift together the cocoa ,baking powder, flour and salt; set aside.
2. Melt chocolate over a double-boiler or in the microwave.
3. In a medium bowl cream butter and sugars well, till pale and fluffy.
4. Beat in eggs one at a time.
5. Add vanilla and coffee beat till well blended.
6. Using a wooden spoon, add in melted chocolate stir, add dry ingredients.
7. Stir until every thing just comes together.
8. Cover and allow to stand for 45 minutes, so chocolate can set up.
9. Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
10. Roll dough using a 1 tablespoon measure into balls. leave a 2-inches between cookies.
11. Bake for 8- 10 minutes. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
Title: Pumpkin Caramel Pound Cake
Ingredients:
- 2/3 vegetable shortening
- 1/2 butter
- 3 sugar
- 3/4 canned pumpkin
- 1 pumpkin pie spice
- 1/2 eggs
- 5 unbleached flour
- 3 baking powder
- 1 salt
- 1/2 cinnamon
- 1 ginger
- 1/8 clove
- 2 allspice
- 3 nutmeg
- 4 confectioners' sugar
- 1/4 water
- walnuts
Instructions:
1. Preheat oven to 350°F.
2. Thoroughly spray 10-inch tube pan or 12-inch Bundt pan (I use the bundt pan)with Cooking Spray.
3. Beat Shortening, Butter, and sugar. Beat until wet and then beat in Caramel and pumpkin.
4. Beat in one egg at a time.
5. In separate bowl combine flour, baking powder, salt, and spices; stir to combine.
6. Add dry ingredients to pumpkin mixture and beat.
7. Scrape batter into prepared pan and smooth top (Note: pan will be full).
8. Bake 70-80 minutes or until toothpick comes out clean.
9. Cool in pan for about 15
10. Glaze:
11. In mixing bowl, whisk together confectioner's sugar, Hot Caramel, and Water.
12. Drizzle over top of cooled cake, and service.
Title: Citrus-Glazed Pound Cake
Ingredients:
- 8 butter
- 1 orange, zest of
- 1 lemon, zest of
- 2 sugar
- 1 vanilla extract
- 2 1/2 flour
- 2 1/2 baking powder
- 3/4 salt
- 4 eggs
- 1/2 sour cream
- 1/2 sugar
- 1 butter
- 1/3
- 2
Instructions:
1. Preheat oven to 300F (this low temperature is correct).
2. Butter and flour a bundt pan.
3. Cream butter with zests, vanilla and sugar for 8 minutes (this is important for a light, high cake!).
4. Add baking powder and salt.
5. Add flour, alternately with eggs and yoghurt.
6. Combine well, scraping down sides and bottom of bowl with rubber spatula.
7. Batter will be very thick.
8. Empty batter into prepared Bundt pan.
9. Bake until done, approximately 1 hour and 15 minutes.
10. Remove and let stand on rack for 10 minutes.
11. Heat together glaze ingredients until butter melts and sugar dissolves.
12. Pour over cake.
13. Let stand 30 minutes longer before removing from pan.
14. Cool completely.
Title: Tangy Lime Delicious
Ingredients:
- 2 unsalted butter
- 2 eggs
- 1 sugar
- 4 limes
- 1/3 flour
- 1 baking powder
- 1 salt
- 2/3 low-fat milk
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease four 1 cup ramekins with butter.
2. Separate egg yolks from whites. Beat egg whites until soft peaks form; set aside.
3. Combine 2 tablespoons butter, sugar, egg yolks, and l tablespoon lime zest. Beat on medium speed until creamy and light, about 4 minutes. Using a wooden spoon fold in flour, baking powder, salt, milk and 1/2 cup lime juice into the sugar and egg mixture. Combine well. Gently fold in the egg whites, 1/3 at a time.
4. Divide batter among the ramekins and bake for 30 to 40 minutes until tops are golden and the pudding has set. Serve warm.
Title: Turtle Chimichangas Dessert
Ingredients:
- 8 burrito-size flour tortillas
- 8 pecans
- 1 vanilla ice cream
- 1
Instructions:
1. Place one candy bar in the center of a tortilla. Fold the bottom of the tortilla up & over the candy bar, and then fold the sides in and over. Fold the top of the tortilla over the folded sides and put on a baking sheet seam side down. Repeat to make the remaining chimichangas.
2. Heat vegetable oil in a large pot or deep fryer to 360 degrees. Place 2 chimichangas, seam side down, in the hot oil. Hold the chimichangas down in the oil with tongs for a few seconds to seal. Cook until golden brown on all sides, about 2-3 minutes. Drain the chimichangas on a wire rack and repeat to make the remaining chimichangas.
3. Heat the caramel sauce in a small saucepan over medium heat. Add the pecans and bring just to a boil, stirring occasionally. Remove from heat and cool slightly, about 5 minutes. Heat the hot fudge in a microwave on high for about 30 seconds. Place a chimichanga on each dessert plate and top with the caramel-pecan sauce. Drizzle hot fudge over the chimichanga and serve with a scoop of vanilla ice cream.
Title: Jenna's Cookies
Ingredients:
- 1 oleo
- 1 French vanilla instant pudding
- 1/4 sugar
- 3/4 brown sugar
- 1 vanilla
- 2 eggs
- 1 baking soda
- 2 1/4 flour
- 1 1/2 pecans
- 2 white chocolate chips
Instructions:
1. Mix oleo, dry pudding mix, sugars and vanilla.
2. Add eggs and mix well.
3. Add flour and baking soda.
4. Stir in nuts and chips.
5. Bake at 350° for 10-13 minutes.
Title: Butterscotch Sauce
Ingredients:
- 1 sweetened condensed milk
- 1 salt
- 1/4 white vinegar
- 2 cinnamon
- 1/2
Instructions:
1. Over low heat, combine milk, chips, and salt.
2. Once chips melt, remove from heat and add vinegar and cinnamon.
3. Serve warm. Refrigerate leftovers.
Title: Easiest Bread Pudding!
Ingredients:
- 10 eggs
- 3 sugar
- 1 1/2 vanilla extract
- 1 soymilk
- 1 1/2 cinnamon
- 1 margarine
- 1 1/2 butter
Instructions:
1. Preheat oven to 400°F.
2. Slice your raisin bread into cubes and set aside in 9X9 oven proof dish (buttered).
3. Mix all other ingredients into bowl and mix until well blended.
4. Pour milk/egg/sugar mixture over bread cubes and let sit about 1/2 hour - or until all liquid has absorbed into bread cubes.
5. Turn down oven temperature to about 350°F and place baking dish into oven and bake until golden brown and a toothpick inserted comes out clean and dry.
6. Sprinkle top with extra sugar and cinnamon if desired and enjoy right out of oven with little milk or cream poured over top, or let cool and enjoy!
Title: Reisbrei
Ingredients:
- 1000 milk
- 280 white rice
- 2 -3 sugar
- 1 salt
- 1 egg
Instructions:
1. Combine all ingredients and cook on low/medium until rice is done, and mixture is thick.
2. Then quickly add the egg, and mix well.
3. Immdiately serve with cinnamon/sugar, applesauce and canned fruit.
Title: Huckleberry Pie Cake
Ingredients:
- 2 huckleberries
- 1 sugar
- 3/4 milk
- 1/2 baking powder
- 1 flour
- 1 butter
- 1/4 egg
- 1
Instructions:
1. Mix all ingredients except for huckleberries and pie shell as you would a cake batter.
2. Spread huckleberries evenly over bottom of pie shell.
3. Pour batter over berries and bake at 450 degrees for 10 minutes.
4. Reduce heat to 350 degrees and bake for 30 minutes or until cake is done.
Title: Fruity "donut" Holes - No Bake, No Flours!
Ingredients:
- 1 sea salt
- 1/4 vanilla bean
- 1 pineapple
- 1 pitted dates
- 1 dried shredded coconut
- 5
Instructions:
1. Place salt and almonds in food processor and chop.
2. Combine remaining ingredients, except coconut, by hand in a bowl. To keep hands from getting sticky while mixing, keep hands wet with cool water.
3. Roll mixture into balls.
4. Roll the balls in the shredded coconut and enjoy!
Title: Pumpkin Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 lemon juice
- 3/4 all-purpose flour
- 1 baking powder
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 salt
- 8 cream cheese
- 4 butter
- 1 1/2 powdered sugar
- 1/2 vanilla extract
Instructions:
1. Pumpkin Roll:
2. Combine eggs & sugar; blend well.
3. Add pumpkin & lemon juice; blend well.
4. In separate bowl, combine flour, baking powder, spices and salt; mix well. Add flour mixture to pumpkin mixture; mixing well.
5. Pour into well greased and waxed paper lined 10 x 15 Jelly Roll pan.
6. Bake 15 minutes; cool 15 minutes.
7. Remove cake from pan and place on clean tea towel.
8. Cool another 10 minutes.
9. Combine all the filling ingredients and blend well.
10. Evenly spread filing in cake.
11. Roll up cake and wrap in foil and chill for 1 - 2 hours.
12. Keep refrigerated.
Title: Caramel Topping
Ingredients:
- 1 1/2 sugar
- 1/4 water
- 1 corn syrup
- 1 lemon juice
Instructions:
1. For caramel topping, combine sugar, water and corn syrup or lemon juice in a pan. Bring to a boil without stirring and cook, uncovered, until it turns a rich amber colour. While cooking, occasionally brush down the sides of the pot with a brush dipped in cool water.
2. Once sugar has reached desired colour, remove from heat and carefully stir in whipping cream (watch out for the steam and bubbling). Return to medium heat and simmer until reduced by a third, stirring occasionally, about 5 minutes. Chill until thickened but still fluid, about 15 minutes.
Title: The Best Banana Pudding
Ingredients:
- 1 1/2 unbleached flour
- 2/3 sea salt
- 1/2 milk
- 4 eggs
- 4 pure vanilla extract
- 2 sweet creamy butter
- 2 bananas
- 8 cream of tartar
- 40
- 8
- 1/2
Instructions:
1. Mix sugar, flour and salt in large sauce pan.
2. Stir in milk blending well.
3. Cook mixture over medium heat until bubbly.
4. Cook 2 minutes more.
5. Remove from heat and set aside.
6. Beat egg yolks and add about 1/2 cup of hot mixture to them and mix until blended.
7. Return egg yolk mixture to hot mixture in pan and cook for 2 minutes more.
8. Remove from heat.
9. Stir in butter and vanilla and set aside.
10. Beat egg whites and cream of tartar until soft peaks form.
11. Add 8 tbsps sugar and beat until sugar dissolves.
12. Fold meringue into hot mixture and mix.
13. Layer large bowl with vanilla wafers, bananas, and pudding mixture with several layers of each until pudding is the last layer.
14. Sprinkle crumbled up cookies on top of last layer of pudding.
15. Refrigerate and enjoy.