lumicero/recipes-ing2inst huggingface dataset:
Title: V's Robert Redford Dessert
Ingredients:
- 1 flour
- 1/2 butter
- 1 pecans
- 8 cream cheese
- 1 sugar
- 9 Cool Whip
- 2 instant chocolate pudding mix
- 3 milk
- 8
Instructions:
1. Prepare bottom crust by mixing together flour, margarine and pecans until crumblike. Press mixture into greased 13x9" baking pan.
2. Bake at 350~F for 15 to 20 minutes until lightly golden. Cool.
3. Beat cream cheese with sugar until smooth. Fold in half of Cool Whip.
4. Spread mixture over cooled crust.
5. Combine chocolate pudding mixes. Beat in milk until smooth and thickened.
6. Spread over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with.
7. grated chocolate. Cover and refrigerate overnight.
Title: All-To-Myself Cheesecakes
Ingredients:
- 12 cream cheese
- 1 sugar
- 1/2 vanilla
- 1 eggs
- 2 shortening
- 1/2 white chocolate chips
- 2 shortening
- 1/2
- 2
Instructions:
1. Split cookies, keeping filling on one cookie.
2. Line muffin pans with foil bake cups.
3. Place filling-covered cookie in bake cups, filling side up.
4. Set aside.
5. In a medium mixing bowl, beat cream cheese, sugar and vanilla until smooth and fluffy.
6. Beat in eggs just until well mixed.
7. Spoon cream cheese mixture into bake cups.
8. Crush remaining cookies and sprinkle over cream cheese mixture.
9. Bake, uncovered, in a 325 deg. oven for about 25 minutes or until set.
10. Cool.
11. In 2 small saucepans, melt chocolate chips with shortening, over low heat, stirring frequently. Do the same with the white chocolate chips.
12. Drizzle a little bit of each over the baked cheesecakes.
13. You can add a tiny Oreo cookie as garnish.
14. Cover and chill.
Title: Carrot Cupcakes With Frosting
Ingredients:
- 3/4 whole wheat pastry flour
- 1/2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 canola oil
- 3/4 brown sugar
- 2 eggs
- 1/2 applesauce
- 1/2 vanilla
- 1 1/2 carrots
- 1/3 walnuts
- 4 cream cheese
- 3/4 confectioners' sugar
- 1/2 lemon zest
- 2 walnuts
Instructions:
1. Preheat the oven to 350 degrees.
2. To make the batter:
3. In a medium bowl, whisk together flours, baking soda, salt, cinnamon and nutmeg.
4. In a large bowl, whisk together the oil, brown sugar and eggs until thoroughly combined. Mix in the applesauce, vanilla and carrots. Add the dry ingredients and mix just until combined. Fold in 1/4 cup of the chopped walnuts.
5. Evenly divide the batter between a 12 cup muffin tin lined with paper liners. Bake until golden and a toothpick placed in the center comes out mostly clean - about 16-20 minutes. Remove and turn the muffins out onto a wire rack to cool completely.
6. To make the frosting:
7. In a medium mixing bowl, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and scatter the tops with the 2 tablespoons chopped walnuts.
Title: Guam Style Casava Pudding Cake
Ingredients:
- 12 butter
- 1/4 sweetened condensed milk
- 7 coconut milk
- 12 cassava
- 32
Instructions:
1. Preheat oven @ 350.
2. In a big Thasta Tupperware sized bowl break up thawed casava and mix with coconut milk. Mix in butter and macapuno, continuously stirring and breaking up the casava. Lastly add sweetened condensed milk and stir until everything is mixed well. There will be some lumps but as long as there are no major lumps it will be fine. pour into ungreased caserole dish and bake 45 mins before serving @ 350.
3. Serve Hot. mmm mmmm good.
Title: Blueberry and Orange Layer Cake With Cream Cheese Frosting
Ingredients:
- 2 1/2 cake flour
- 2 baking powder
- 1/2 salt
- 1 1/2 sugar
- 3 vanilla extract
- 1 1/2 eggs
- 1 blueberries
- 4 sugar
- 1 fresh lemon juice
- 2 1/2 cream cheese
- 2 unsalted butter
- 1 powdered sugar
- 1 vanilla extract
- 1/2 blueberries
- 3 1/4
- 2
- 1
- 1/2
- 2 1/2
Instructions:
1. For cake: Preheat oven to 350°F Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper.
2. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended.
3. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans.
4. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
5. For filling: Combine berries, sugar, and lemon juice in heavy small saucepan.
6. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes.
7. Chill filling uncovered until cold, about 30 minutes.
8. For frosting: Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.
9. Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes.
10. Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.).
Title: Fantastic Apple-Cranberry Apricot Matzoh Kugel!
Ingredients:
- 4 baking apples
- 1/3 brown sugar
- 1/4 warm water
- 6 eggs
- 1 salt
- 8 cinnamon
- 3/4 sugar
- 1 1/4 butter
- 1 1/2 dried cranberries
- 1/2 butter
- 1 1/4 margarine
- 1 1/4 sugar
- 5
- 2
Instructions:
1. Set oven to 350°F.
2. Grease a 3-quart casserole dish (you can also make this in a 13 x 9-inch baking dish, I used my 3-quart Corning Ware casserole dish for this).
3. In a bowl toss the apple pieces with 1/3 cup brown sugar (can use less than 1/3 cup sugar if desired) and 1/4 cup fresh orange juice; set aside.
4. In another bowl soak the matzoh pieces in 1 cup warm water until soft but not mushy; set aside.
5. While the matzoh is soaking, in a large bowl whisk the eggs until well blended; add in the salt, cinnamon, 1-1/2 cups sugar, melted butter, cranberries (or Craisins) and chopped dried apricots; mix to combine.
6. Gently squeeze the liquid from the matzohs (don't worry about squeezing all of the water out completely!) add to the egg mixture along with the chopped apples; mix very well.
7. Transfer the mixture into greased baking dish.
8. Sprinkle lightly with about 2 tablespoons white or brown sugar, then dot all over with the cold butter pieces.
9. Bake covered with foil for about 40 minutes.
10. Remove from oven uncover, then return and bake uncovered for another 20 minutes, or until the casserole is set.
11. Serve at room temperature.
Title: Chocolate-Glazed Coconut-Almond Cake
Ingredients:
- 1 1/4 sugar
- 3 1/2 almond paste
- 1/2 unsalted butter
- 4 eggs
- 1 salt
- 1/4 all-purpose flour
- 1 1/2 milk
- 1/2 sweetened flaked coconut
- 1 cream of coconut
- 1/2 unsalted butter
- 1/4 imported white chocolate
- 3 cream cheese
- 2 sweetened flaked coconut
- 3/4 light corn syrup
- 1 bittersweet chocolate
- 3
- 12
Instructions:
1. For the cake-----------.
2. Preheat oven to 325F degrees.
3. Butter and flour 9" diameter cake pan with 2" high sides.
4. Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend.
5. Add yolks, extract and salt and beat 1 minute.
6. On low speed, beat in flour alternately with milk in 3 additions each.
7. Mix in coconut.
8. Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks.
9. Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry.
10. Fold whites into batter.
11. Pour batter into prepared pan.
12. Bake until tester inserted into center comes out clean, about 1 hour.
13. Cool cake in pan on rack 20 minutes.
14. Run small sharp knife around sides to loosen cake.
15. Turn out cake onto rack; cool completely.
16. For Filling-----------.
17. Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat.
18. Add white chocolate; stir until melted.
19. Pour into bowl and cool.
20. Add cream cheese and beat until smooth.
21. Mix in coconut.
22. Chill until spreadable, about 30 minutes.
23. For Glaze-----------.
24. Bring 3/4 cup whipping cream and corm syrup to a simmer in heavy medium saucepan.
25. Add chocolate and stir until melted and smooth.
26. Cool until just pourable, about 15 minutes.
27. Using serrated knife, cut cake horizontally in half.
28. Place 1 cake layer cut side up on plate.
29. Spread filling over.
30. Top with second cake layer cut side down.
31. Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce).
32. Press almonds around sides and in 1" border around top edge of cake.
33. Refridgerate cake until glaze sets, about 1 hour.
34. (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.) Mix reserved glaze and remaining 1/4 cup whipping cream in saucepan.
35. Stir over low heat until sauce is heated through.
36. Slice cake; serve with sauce.
Title: Coffee and Kahlua Flan
Ingredients:
- 2/3 sugar
- 1 corn syrup
- 1 half-and-half
- 3/4 cinnamon bark
- 1 Kahlua
- 2 boiling water
- 1 eggs
- 2 vanilla extract
- 5
- 3/4
Instructions:
1. In a small heavy saucepan over medium-high heat, combine the sugar, 1/4 cup water, and the corn syrup and bring to a boil, stirring only a few times, until the syrup is clear. Reduce the heat to medium and simmer, without stirring, until the syrup is a deep amber, about 1 minute. Immediately pour the caramel into a 9-by-2-inch round cake pan or into 8-10 individual molds and tilt to distribute it evenly over the bottom and a little up the sides. Set aside.
2. Preheat the oven to 325°F In a large saucepan over medium-low heat, combine the condensed milk, half-and-half, whole milk, and cinnamon and bring to a simmer. Remove from the heat and let steep for 10 minutes. Remove the cinnamon and stir in the Kahlua and the diluted coffee. In a bowl, lightly whisk the eggs until blended. Gradually whisk in the warm milk mixture and then the vanilla. Strain the mixture through a fine-mesh sieve into the prepared mold(s). Place the mold(s) in a large roasting pan and put on the center rack of the oven. Pour boiling water to a depth of 1 inch into the baking pan. Bake, uncovered, until just set and a knife inserted near the center comes out clean, 1- 1 1/2 hours for the large flan, and 40-60 minutes for the individual molds. Remove the roasting pan from the oven, remove the flan(s), and transfer to a wire rack. LEt cool, cover with plastic wrap, and refrigerate for at least 6 hours or for up to 2 days.
3. To unmold, run a thin knife around the inside edge of the mold(s). Place a serving plate with a rim over the top and invert the plate and flan together. Lift off the mold carefully, scraping out any of the remaining caramel to run over the flan and around the plate. If you have made a large flan, cut into thin wedges to serve.
Title: S'more Pudding
Ingredients:
- 1 chocolate pudding
- 40 -45 mini marshmallows
- 2 marshmallows
- 1 graham crackers
Instructions:
1. Prepare & refrigerate pudding according to package directions.
2. Divide pudding into four separate dishes.
3. Add marshmallows.
4. Put two graham cracker rectangles in each dish or crumble them on top of the pudding.
5. Place whipped topping on top to taste.
Title: Chocolate Skor Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 6
- 500
- 4
Instructions:
1. Prepare Chocolate cake mix as directed on box and slice into chunks.
2. While cake is cooking prepare chocolate pudding mix as directed on box.
3. Layer in trifle bowl:
4. 1/2 of the cake chunks (I don't use all the cake (doesn't all fit in my trifle bowl so I save more room for the really good stuff).
5. 1/2 of the pudding.
6. 1/2 of the whipped cream.
7. 1/2 the crushed skor bars.
8. Repeat and done. Can eaten immediately or can be make several hours ahead.
9. For additional decoration sprinkle shaved chocolate on top.
Title: Anise Cookies
Ingredients:
- 1 butter
- 2 margarine
- 4 sugar
- 1 eggs
- 1 baking soda
- 6 1/2 cream of tartar
- 1/3 flour
- 2 milk
Instructions:
1. In a large bowl, cream butter and sugar until fluffy.
2. Add eggs, one at a time, mixing after each.
3. In a medium bowl, sift together flour, cream of tartar, and baking soda.
4. In a small bowl, mix together milk and anise extract.
5. To the butter mixture, alternately add flour mixture and milk.
6. Refrigerate 1 hour or overnight.
7. Roll dough out 1/4 inch thick and cut with cookie cutters.
8. Place on ungreased cookie sheet.
9. Bake at 350 degrees F for 10-12 minutes or until light brown.
10. Cool completely and frost with buttercream icing if desired.
Title: Strawberries With Devonshire Cream
Ingredients:
- 8 cream cheese
- 1 vanilla extract
- 1/2 strawberry
- powdered sugar
Instructions:
1. Whip cream cheese until softened.
2. Gradually add cream until the mixture is smooth.
3. Next stir in the vanilla extract.
4. Add powdered sugar to taste.
5. Wash and hull the strawberries and place in a separate bowl.
6. Keep berries and cream mixture in the refrigerator until ready to serve.
7. When serving, dish the strawberries into individual serving dishes, such as bowls or goblets.
8. Spoon the cream over the berries and serve!
9. May garnish with a mint leave if desired.
Title: Red Velvet Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 2 buttermilk
- 2 cake flour
- 1 vanilla
- 2 1/4 baking soda
- 1 butter
- 1 Philadelphia Cream Cheese
- 1/2 powdered sugar
- 8 vanilla extract
- 2 -3
- 1
Instructions:
1. Red Velvet Cake Directions:
2. Preheat oven to 350 degrees F.
3. In a larger mixer bowl, cream together butter and sugar.
4. Add eggs one at a time, beating well after each addition.
5. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.
6. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake.
7. Add vanilla flavoring, mix well.
8. Blend the baking soda into the batter.
9. Transfer into two floured and greased 9 inch round cake pans.
10. Bake in preheated 350 degree F oven for 25-30 minutes. Cool.
11. Frosting Directions:
12. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
13. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
14. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.
Title: Truly Incredible Nut Ball Cookies - 2 Ways
Ingredients:
- 3/4 sugar
- 3/4 sweet butter
- 2 vanilla extract
- 2 flour
- 1/4 walnuts
- 1/2 pecans
- 2 raspberries
- 1 1/2
Instructions:
1. Combine sugar, butter, egg yolks, vanilla, almond extract in a large mixing bowl.
2. Add flour to mixture until combined.
3. Roll 1" balls of dough and dip into egg whites, then cover them with nuts. Roll between palms to press nuts lightly into dough.
4. Make a small indentation with your finger into the middle of the ball of dough.
5. Bake at 350 degrees farenheit for 10 minutes or until the dough is JUST turning light golden brown (it may be necessary to make another identation after baking if dough rises too much.).
6. Fill indentation with jam or jelly.
7. For a quicker, easier version, add nuts directly into the dough and continue with directions. However, the texture of the nuts on the outside of the buttery cookie is much nicer.
Title: Strawberry Lemon Parfaits
Ingredients:
- 1 fresh strawberries
- 3 sugar
- 3 lemon yogurt
Instructions:
1. In a food processor or blender, combine the strawberries and sugar.
2. Process for 20-30 seconds or until the strawberries are COARSELY chopped.
3. Divide half of the mixture into four parfait glasses.
4. Top with lemon yogurt and the remaining strawberries.
Title: Nutmeg Cupcakes
Ingredients:
- 1/2 shortening
- 3/4 white sugar
- 1 1/2 flour
- 1 egg
- 1 salt
- 1 nutmeg
- 1 raisins
- 1 baking soda
- 1/2 raisins
Instructions:
1. Place raisins in small saucepan, cover with water and simmer for approx.
2. 15 min.
3. until 1/2 cup of juice removed.
4. Meanwhile, cream shortening, sugar and egg together.
5. In another bowl mix together flour, salt and nutmeg.
6. Add the 1 tsp baking soda to the 1/2 cup of hot juice from raisins.
7. Alternate adding flour mixture and juice mixture to creamed shortening mixture ending in flour mixture.
8. Stir in raisins.
9. Place batter in 12 paper lined muffin cups.
10. Bake in pre-heated 350 degree oven for 20 minutes or until golden brown.
Title: Original Pound Cake from 1700's England
Ingredients:
- 1 sugar
- 1 butter
- 1 flour
- 1 egg
- 1/4 salt
- 1/4 fresh lemon juice
- 1 fresh lemon rind
Instructions:
1. Preheat oven 325 degrees.
2. In mixing bowl cream butter and sugar.
3. Add 1 egg at a time, beating after each.
4. Gradually add sifted flour, 1/2 cup at a time, til all blended.
5. Add lemon juice and lemon rind, blend inches.
6. Pour into a buttered and floured tube pan.
7. Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.
Title: Fresh Rosemary and Lemon Cupcakes
Ingredients:
- 1 3/4 cake flour
- 2 fresh rosemary
- 1 1/2 baking powder
- 1/2 salt
- 1/2 butter
- 1 sugar
- 1 1/2 vanilla
- 1/2 eggs
- 2 milk
- 2/3 lemon peel
- 2 lemon juice
- 3 powdered sugar
- 1 lemon peel
- 1/2 lemon juice
- 5 - 5 1/2
Instructions:
1. Preheat oven to 350°; line fifteen 2 1/2 inch muffin cups with paper bake cups; set aside.
2. In a bowl, stir together the cake flour, rosemary, baking powder, and salt; set aside.
3. In a big bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
4. Add sugar, lemon extract, and vanilla; beat on med-high speed for 2 minutes, until light and fluffy, scraping side of bowl occasionally.
5. Add eggs, one at a time, beating well after each addition.
6. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition, just until combined.
7. Stir in lemon peel and lemon juice.
8. Spoon batter into prepared muffin cups, filling about 3/4 full.
9. Bake for 22-25 minutes or until a pick comes out clean.
10. Cool in muffin cups on wire racks for 5 minutes.
11. Remove from muffins cups; cool completely on racks.
12. Make glaze--in a small bowl combine powdered sugar and lemon peel.
13. Stir in lemon juice to make of spreading consistency.
14. Spoon Lemon Glaze over cupcakes; let stand until glaze is set.
Title: Pumpkin Cupcakes With Cream Cheese Frosting
Ingredients:
- 4 eggs
- 2 sugar
- 2 flour
- 1 1/2 baking soda
- 1 baking powder
- 1/2 nutmeg
- 2 milk
- 1/2 pecans
- 1/2 dates
- 1/2 cream cheese
- 1/2 butter
- 8 powdered sugar
- 1/4 vanilla extract
- 1 salt
- 1 milk
- 1
- 3
Instructions:
1. Beat eggs at medium speed with an electric blender until blended. Add sugar, flour, baking soda, baking powder, nutmeg, pumpkin, oil and milk. Stir in pecans and dates if desired.
2. Place paper baking cups in muffin pans, and lightly coat with cooking spray. Spoon batter into cups, filling them ¾ full.
3. Bake at 350°F for 20 to 25 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.
4. Blend softened cheese and butter in mixer. Add sugar and vanilla. Beat in enough milk or cream to reach desired consistency. Frost each cooled muffin with a bit of frosting before serving.
Title: Traditional Scottish Pure Butter Shortbread Cookies - Biscuits
Ingredients:
- 1 confectioners' sugar
- 1 salted butter
- 4 1/2 all-purpose flour
- 1/4 caster sugar
Instructions:
1. Preheat the oven to 325F degrees.
2. Blend the confectioner's sugar into the butter, and then gradually add the flour, 1 cup at a time. Dough will be very thick. At this point, you may add crushed lavender flowers or rosemary, if you wish.
3. Place dough on floured surface, pat down, and roll out into a square or circle 1/4 to 1/2 inch thick. Cut into 2 1/2 inch squares or Petticoat Tail wedges, and carefully place on an ungreased baking sheet.
4. Prick the top of each square or wedge with a fork.
5. Bake at 325F degrees for 25 to 30 minutes; cookies should be pale on top, but golden brown on the bottom.
6. Remove from oven, sprinkle with sugar if you wish, and cool on wire racks.
7. Store in an airtight container.
Title: Fruit Tart
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1/2 salt
- 2/3 canola oil
- 2 skim milk
- 1 sugar-free instant vanilla pudding mix
- 1 kiwi
- 1 blueberries
- 1 1/4 fresh strawberries
- 1
Instructions:
1. Preheat oven to 400 degrees, in a large bowl, combine the flour, sugar, and salt; mix well, in a small bowl, whisk together the oil and 2 TBS milk; pour into the flour mixture, using a fork, mix until the dry ingredients are moistened.
2. Using your fingers, press the dough evenly over the bottom and edge of a rimmed 12 inch pizza pan, with a fork, prick the dough all over, then bake for 10-12 minutes, or until golden, remove from the oven and allow to cool.
3. In a medium bowl, whisk together the pudding mix and remaining 2 C milk, until thickened, spread evenly over the cooled crust.
4. Arrange the fruit in a circular pattern over the pudding, beginning with the kiwi in the center, then continuing with the peaches, and blueberries and endind with a border of strawberries, chill for 1-2 hours before serving.
Title: Chocolate and Pear Trifle
Ingredients:
- 1 granulated sugar
- 3/4 flour
- 1/3 ground nutmeg
- 1/4 salt
- 1/4 milk
- 2 3/4 vanilla extract
- 4 granulated sugar
- 1 lemons, rind of
- 1 1/4 lemons, zest of
- 1/3 ground nutmeg
- 1 1/2 ground cinnamon
- 1/2 pears
- 1/4 heavy cream
- 6 maraschino cherries
- 1
Instructions:
1. Cut the ready-made chocolate pound cake into 1-inch cubes.
2. You should have about 8 cups.
3. Set aside.
4. To prepare the custard: In a medium size heavy saucepan, stir the sugar, flour, ground nutmeg and salt.
5. Gradually stir in the milk, egg yolks and vanilla extract.
6. Cook over medium heat, stirring constantly until thickened and bubbly.
7. Cook and stir for 2 minutes more.
8. Remove from heat.
9. Pour into a bowl.
10. Cover surface with plastic wrap and refrigerate for 4-6 hours.
11. To prepare the pears: Stir the wine, 1/3 cup sugar, lemon peel, ground nutmeg, and ground cinnamon in large skillet.
12. Cook over low heat, stirring constantly to dissolve the sugar.
13. Bring to a boil.
14. Reduce the heat to medium-low.
15. Simmer uncovered for 10 minutes or until reduced by half.
16. Add the sliced pear wedges to wine mixture, stir gently to coat.
17. Bring to a boil.
18. Reduce the heat to medium-low and cover.
19. Simmer for 3-5 minutes, stirring occasionally until the pears are tender.
20. Remove the pears from the skillet with slotted spoon and discard any cooking liguid.
21. Cover and refrigerate the pears for 4-24 hours.
22. Putting the trifle together: Place half of the chocolate pound cake cubes in the bottom of glass trifle bowl.
23. Pour half of the cooled custard sauce over the cake and half of the spiced pears over the custard.
24. Repeat layering the trifle with remaining chocolate pound cake cubes, custard sauce and pears.
25. Cover and refrigerate for 4-6 hours.
26. Right before you are ready to serve the trifle, remove from refrigerator, and garnish top of trifle with whipped cream, grated chocolate, and maraschino or candied cherries.
Title: Patti's Peanut Blossom Cookies
Ingredients:
- 1 3/4 flour
- 1 baking soda
- 1/2 sugar
- 1/2 brown sugar
- 1/2 shortening
- 1/2 peanut butter
- 1 egg
- 2 milk
- 1 vanilla
- 24 sugar
- 24
- 2
Instructions:
1. Pre heat oven to 375 degrees.
2. Combine all ingredients except kisses & 2 tbs sugar, in a large mixing bowl.
3. Mix on low speed until dough forms.
4. Shape dough into 48 balls.
5. Roll balls in sugar.
6. Place on ungreased cookie sheet.
7. Bake at 375 degrees for 10-12 minutes.
8. Immediately out of oven insert candy in center of cookie until cookies crack around edges.