lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin-hazelnut Tea Cake
Ingredients:
- 3 canola oil
- 3/4 canned pumpkin puree
- 1/2 pumpkin puree
- 3 honey
- 2 brown sugar
- 1 eggs
- 1/2 whole wheat flour
- 2 all-purpose flour
- 1/2 flax seeds
- 1/2 baking powder
- 1/2 ground allspice
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground cloves
- 2 salt
- hazelnuts
Instructions:
1. Preheat the oven to 350 degrees.
2. Lightly coat an 8-by-4-inch loaf pan with cooking spray.
3. In a large bowl, using an electric mixer on low speed, beat together the canola oil, pumpkin puree, honey, brown sugar and eggs until well blended.
4. In a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt.
5. Add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
6. Pour the batter into the prepared pan.
7. Sprinkle the hazelnuts evenly over the top and press down gently to lodge the nuts into the batter.
8. Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
9. Let cool in the pan on a wire rack for 10 minutes.
10. Turn the loaf out of the pan onto the rack and let cool completely.
11. Cut into 12 slices to serve.
Title: Chocolate Sin Trifle
Ingredients:
- 2 instant chocolate pudding mix
- 2 water
- 1 sweetened condensed milk
- 2 cherries
- 2 raspberries
- 2
- 1
Instructions:
1. Prepare brownie according to package directions (or use homemade), and cool completely.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk.
3. Mix until smooth, then fold in the 2 containers of 8-ounce whipped topping until no streaks remain.
4. In a trifle bowl, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping (I have a big trifle bowl- you may need to cut recipe in half!).
5. If using any optional ingredients, place on top of brownie layer.
6. Repeat layers.
7. Shave chocolate onto top layer for garnish.
8. Refrigerate 8 hours before serving.
9. Note: You can use non-fat ingredients and never know the difference.
Title: Hot Water Pavlova
Ingredients:
- 3 caster sugar
- 1 1/2 cream of tartar
- 1 vanilla essence
- 1 vinegar
- 1 cornflour
- 1 boiling water
- 1/4
Instructions:
1. Put the egg whites, caster sugar, cream of tartar (if using), vanilla essence, vinegar and cornflour into a large bowl, begin to beat on low speed. Increase the speed to maximum, adding the boiling water slowly and continue beating for approximately 10 minutes until the mixture is thick stiff and glossy.
2. Mould the mixture into 6 x 9cm rounds on a baking paper-lined baking tray.
3. Place into 180 deg C oven and lower the temperature immediately to 120 deg C for 30 minutes. Turn the oven off and allow them to sit in oven with door completely closed for at least 6 hours.
4. Notes: when you spoon mixture onto tray, make small hollows in centre to sit cream/fruit into once baked.
5. I've also made this as one big pavlova with great results.
6. Never store an uncreamed pavlova in the fridge. They will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.
7. Creamed pavlova leftovers can be stored in the fridge for up to 2 days.
Title: Classic Pecan Pie
Ingredients:
- 3 eggs
- 1 sugar
- 1 butter
- 2 vanilla
- 1 pecans
- 1 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl, stir first 5 ingredients until well blended. Stir in pecan. Pour into pie crust.
3. Bake 50 -55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
4. Top with Cool Whip if desired.
Title: Raspberry White Chocolate Mousse
Ingredients:
- 1 frozen raspberries
- 2 white sugar
- 2 heavy whipping cream
- 1 3/4 white chocolate
- 6
- 1
Instructions:
1. Directions.
2. Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
3. In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
4. In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
5. Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.
Title: Summer S'more Sandwich
Ingredients:
- 4 marshmallows
- 1 granulated sugar
- 2 cinnamon
- 2
- 1
Instructions:
1. Combine sugar and cinnamon until well mixed.
2. Roast 6 marshmallows per sandwich and place on fresh brioche bun while still hot.
3. Top with 6 to 8 pieces of chocolate and lightly press chocolate into marshmallows.
4. Dust with cinnamon sugar mixture. Serve immediately.
Title: Perfect Pie Crust
Ingredients:
- 4 flour
- 1 sugar
- 2 salt
- 1 3/4 shortening
- 1 vinegar
- 1 egg
- 1/2 water
Instructions:
1. Mix dry ingredients and shortening in large bowl.
2. Mix vinegar, whipped egg and ½ c water in small bowl.
3. Combine both mixes into a ball.
4. Divide into 5 portions and wrap portions not being used with foil and place in the freezer for future use.
5. Each makes one pie crust.
Title: Cornmeal Pound Cake
Ingredients:
- 1 1/2 unsalted butter
- 2 unsalted butter
- 1 sugar
- 2 sugar
- 6 eggs
- 2 milk
- 1 1/2 vanilla
- 2 1/2 cake flour
- 1/2 cornmeal
- 1 1/4 baking powder
- 1/4 salt
Instructions:
1. Pre-heat the oven to 350*F. Butter and flour a 9 X 5 inch loaf pan.
2. Cream the butter and sugar until well combine and fluffy.
3. Whisk together the eggs, milk and vanilla and gradually add to the butter mixture, beating well to combine.
4. Sift together the cornmeal, flour, baking powder and salt. Add half to the batter and beat to combine, then add the remaining half, gently folding in with a spatula.
5. Spoon batter into prepared pan, smoothing top with a spatula. Place on a baking sheet and bake for 15 minutes. Lower the oven temperature to 325*F and bake for about 1 hour 15 minutes longer, until tests done. If the top of the cake seems to be getting too brown, but cake is not done, cover with foil and continue baking. Let cool slightly on a wire rack before inverting.
Title: Angel Food Cake
Ingredients:
- 1 1/2 cream of tartar
- 1 1/2 vanilla extract
- 1 Splenda Sugar Blend for Baking
- 1/4 light corn syrup
- 1/2 cake flour
- 1 cornstarch
- 1/4 Splenda Sugar Blend for Baking
- 3/4
Instructions:
1. Note: For those not use to making angel food cakes *Don't* get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
2. Preheat oven to 350° degrees.
3. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
4. Add cream of tartar and vanilla extract.
5. Beat at high speed with an electric mixer until soft peaks form.
6. Gradually add 1/4 cup SPLENDA® Sugar Blend for Baking and light corn syrup.
7. Sift flour and cornstarch 2 times into another large mixing bowl.
8. Add 3/4 cup SPLENDA® Sugar Blend for Baking to flour mixture, stirring until blended.
9. Sprinkle 1/4 of the flour mixture over the egg whites. Fold gently.
10. Repeat procedure three times with the remaining flour mixture.
11. Pour batter into an ungreased 10-inch tube pan, spreading batter evenly in pan. Cut through batter with a knife to remove air bubbles.
12. Bake on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched.
13. Invert tube pan; cool cake in the pan for 30 to 40 minutes.
14. Loosen cake from sides of pan using a narrow metal spatula; remove cake from pan.
Title: Pear Cake
Ingredients:
- 1 1/2 raw sugar
- 1 olive oil
- 3 eggs
- 2 vanilla
- 3 baking soda
- 1 oats
- 1/2 cinnamon
- 2 -3 pears
- 4 salt
- 1 walnuts
- 2
Instructions:
1. beat sugar and fat.
2. beat in eggs and vanilla one at a time until mix looks pale and creamy.
3. beat in sifted flour, baking soda and cinnamon.
4. mix in remaining ingredients.
5. Bake until skewer come out clean.
6. For a 7" round tin line up and above the sides and bake at 175 degress for 1 hour 30 min, this will make a very high cake and is the longest way to cook it.
7. Dust with icing sugar.
Title: Heavenly Pudding
Ingredients:
- 1 unflavored gelatin
- 2 water
- 1/4 boiling water
- 3 fresh strawberries
- 1 frozen unsweetened strawberries
- 1 pineapple in juice
- 3 banana
- 1 sugar
- 1 1/2 vanilla extract
- 1/2 plain low-fat yogurt
- of fresh mint
Instructions:
1. Soften the gelatin in the cool water for 5 minutes.
2. Add the boiling water to the softened gelatin and stir until the gelatin is completely dissolved.
3. Put 2 cups of the strawberries in a blender.
4. Set the remaining cup of strawberries aside to add later.
5. Add the dissolved gelatin mixture to the strawberries in the blender.
6. Then add the pineapple and all of the juice from the can.
7. Add the sliced banana, sugar, vanilla and coconut extracts and yogurt to blender.
8. Blend until smooth.
9. Pour the mixture into a bowl and add the remaining strawberries, mix well.
10. Cover and refrigerate until firm.
11. Spoon the mixture into eight dessert dishes.
12. Garnish with fresh mint.
Title: Awana Dirt Cake
Ingredients:
- 1 cream cheese
- 8 butter
- 1/2 confectioners' sugar
- 1 vanilla
- 1 instant vanilla pudding
- 1 milk
- 2
- 3
Instructions:
1. Beat together the cream cheese, sugar, and butter.
2. In another bowl mix the pudding and milk.
3. Then combine the two together.
4. Crush the oreos and set aside.
5. Layer oreos with the cream cheese/pudding mix in separate containers.
6. Leave a lot of oreos for the top layer of dirt.
7. Refrigerate 24 hours before serving.
8. Tuck some gummy worms in the dirt before serving.
Title: Apple Pie With a Cheddar Crust
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 coarse salt
- 1/4 sharp cheddar cheese
- 6 unsalted butter
- 1 egg
- 5 -6 tart apples
- 1/2 vanilla beans
- 1/2 vanilla bean
- 1/2 coarse salt
- 3/4 light brown sugar
- 2 flour
Instructions:
1. Put the flour, salt and cheese into the bowl of a food processor.
2. Pulse three to four times, until the cheese is finely chopped and evenly distributed.
3. Add the butter and pulse three to four times until the misture has the consistency of cornmeal, (It should not be smooth).
4. Transfer the mixture to a medium size bowl.
5. Make a well in the center of the flour mixture and break in the egg.
6. Using a fork, stir the egg into the flour mixture.
7. With your hands, knead the dough into a mass, then divide it into two balls, one slightly larger than the other.
8. Pat and spread the larger ball of dough into a 9 inch pie plate.
9. Place the remaining ball of dough between two pieces of waxed paper, and roll to form the top crust.
10. Chill crusts, covered for at least 2 hours.
11. Remove the pastry from the fridge at least 1/2 hour before baking.
12. Put the apples and vanilla bean in a bowl, squeeze the lemon over them, and sprinkle on the salt, sugar and flour.
13. Using your hands, mix the filling thoroughly and pile it into the prepared crust.
14. Cover with the top crust.
15. Dip your finger in water and run it along the pie plate between the two crusts, then crimp the edges and trim the crust.
16. Slash the top crust or cut a decorative shape our of the pastry to allow the steam to escape, and bake the pie on the bottom shelf of the oven for 1/2 hour.
17. Lay a piece of foil loosely over the pie, and bake for another 20 to 25 minutes, or until the juices are bubbling and the fruit is tender.
18. Serve warm with, or without extra cheese.
Title: Carrot / Zucchini Cake
Ingredients:
- 3 eggs
- 3/4 white sugar
- 3/4 brown sugar
- 1 1/2 carrots
- 2 -3 vanilla
- 1 cinnamon
- 1 1/2 baking soda
- 1 1/2 baking powder
- 1 1/2 flour
- 2 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 13 x 9 pan with PAM and coat with flour.
3. Sift dry ingredients together.
4. Beat eggs and sugars together until light.
5. Add vegetable oil, carrots and vanilla.
6. Add dry ingredients until blended.
7. Add nuts.
8. Pour into pan and bake for 45-50 minutes.
9. Cool and frost with cream cheese icing or serve with Cool Whip.
Title: Creamy Fruit Fool
Ingredients:
- 2 frozen strawberries
- 3/4
- 2
Instructions:
1. Mash Strawberries in medium bowl.
2. Gently stir in whipped topping.
3. Spoon into four individual dessert dishes.
4. Sprinkle with biscuit crumbs.
Title: Lemon Pudding Dessert
Ingredients:
- 1 graham cracker
- 1/2 oleo
- 1 cream cheese
- 1/2 walnuts
- 1 Cool Whip
- 1 powdered sugar
- 2 instant lemon pudding
- 3 milk
Instructions:
1. Cruch crackers and mix with oleo.
2. Press in a large cake pan.
3. Bake 350 for 5 minutes.
4. Mix cream cheese, powered sugar and 2/3 cup cool whip.
5. Spread over graham cracker crust.
6. Prepare pudding using 3 cups milk.
7. Place over cream cheese mixture.
8. Put rest of cool whip over pudding garnish with nuts.
9. Chill.
Title: Banana Caramel Pecan Crepes
Ingredients:
- 3/4 milk
- 3/4 flour
- 1 egg
- 1/8 salt
- 1/4 cinnamon
- 2 sugar
- 4 butter
- 1/4 pecans
- 4 bananas
- 1/2
Instructions:
1. Mix together all ingredients for the crepes.
2. Heat a small skillet over med high heat and spray with non-stick cooking spray.
3. Pour 1/4 cup of batter in skillet and swirl around to coat the bottom of the pan.
4. When the crepes begin to pull away from the side of the pan flip crepe and cook for about 30 seconds.
5. Remove from pan and set aside.
6. Melt butter in a large nonstick skillet over medium-high heat.
7. Add pecans; saute 1 minute.
8. Add bananas; saute 2 minutes.
9. Drizzle with 1/3 cup syrup; cook 1 minute.
10. Remove from heat.
11. Spoon about 1/3 cup banana mixture into the center of each crepe.
12. Fold sides and ends over.
13. Place on a serving platter, seam sides down; drizzle with remaining syrup.
Title: Easy Apple Casserole
Ingredients:
- 6 -8 sliced apples
- 1 lemon juice
- 2 water
- 3/4 white sugar
- 1/2 flour
- 1 1/2 cinnamon
- 1/4 salt
- 1/4 butter
Instructions:
1. Set oven to 350 degrees.
2. Butter a 2-qt casserole.
3. Place sliced apples in prepared casserole dish.
4. In a bowl, mix lemon juice and water; pour over the apples.
5. In another small bowl, mix sugar, flour, cinnamon and salt; pour over the apples and the lemon/water mixture.
6. Dot with chopped butter on the top.
7. Bake for 30-35 minutes; stirring occasionally.
Title: Pecan Filling
Ingredients:
- 3 eggs
- 1 sugar
- 2 flour
- 2 corn syrup
- 1 vanilla
- 1/4 salt
- 1 whole pecans
Instructions:
1. Beat eggs until light. Mix sugar and flour to the eggs.
2. Beat again.
3. Add syrup, vanilla, salt, and pecans.
Title: Double Chocolate Cookies & Mint Chocolate Variation
Ingredients:
- 1 1/4 butter
- 2 margarine
- 2 sugar
- 2 eggs
- 2 vanilla extract
- 3/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 2
Instructions:
1. In a mixing bowl, cream butter and sugar until smooth.
2. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well.
3. Stir in chocolate chips.
4. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets.
5. Bake at 350 for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.
6. Yield: about 9 dozen.
7. **MINT CHOCOLATE VARIATION**.
8. Replace 1 of the teaspoons of vanilla with 1 teaspoons peppermint extract; replace semisweet chips with Andes Mint Chocolate Baking Pieces.
Title: Pineapple Layer Cake
Ingredients:
- 1/2 shortening
- 1 2/3 sugar
- 3 egg
- 1 cake flour
- 2 1/2 salt
- 1 baking powder
- 1/2 baking soda
- 1/2 buttermilk
- 1 1/4 vanilla extract
- 1/2 sugar
- 1/2 cornstarch
- 3 salt
- 1/2 crushed pineapple
- 1 butter
- 1 lemon juice
- 1 sugar
- 1 1/2 water
- 2 cream of tartar
- 1/3 vanilla extract
- 1/4
- 1
Instructions:
1. In a mixing bowl, cream shortening and sugar.
2. Add egg yolks and egg,one at a time, beating well after each.
3. Combine the flour, salt, baking powder and baking soda; add to the creamed mixture alternately with buttermilk.
4. Beat in vanilla.
5. Pour into two greased and floured 9-in.round cake pans.
6. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks.
8. In a saucepan, combine the sugar, cornstarch and salt.
9. Drain pineapple, reserving juice.
10. Add pineapple to pan.
11. Add water to juice to measure 3/4 cup; pour into pan and mix well.
12. Bring to a boil over medium heat; cook and stir for 2 minutes.
13. Remove from the heat.
14. Add butter and lemon juice.
15. Cool completely.
16. For frosting, in a heavy saucepan or double boiler, combine sugar,egg whites, water and cream of tartar.
17. With a portable mixer, beat mixture on low speed over low heat until frosting reaches 160, about 8-10 minutes.
18. Pour into a mixing bowl; add vanilla. beat on high speed until frosting forms stiff peaks, about 7 minutes; set frosting aside.
19. Set aside a third of the filling.
20. Spread remaining filling between cake layers.
21. Spread reserved filling in a 4-in. circle in the center of top layer.
22. Frost the sides of cake and around the filling on top.
23. Yield: 12 servings.
Title: Shine
Ingredients:
- 1/4 unflavored gelatin
- 2 water
- 10 sugar
- 10 corn syrup
- 8 apricots
Instructions:
1. Soak gelatin in cold water. Heat sugar, syrup and water to a boil. Add soaked gelatin and stir until dissolved. Use hot.
2. Brush on coffee cakes as they come from the oven.
Title: Chocolate Fondue
Ingredients:
- 3/4 heavy cream
- 12 vanilla
- 1
Instructions:
1. Heat the cream in a small pot over very low heat for about a minute (don't let it boil).
2. Add the chocolate chips and stir until melted and smooth, about 5 minutes.
3. Add the vanilla, stir, then pour into a fondue pot and serve.
Title: Honey Fudge Cake for a Crowd
Ingredients:
- 2 flour
- 2 baking soda
- 1 1/3 salt
- 1 3/4 butter
- 2 1/4 honey
- 5 eggs
- 6 cold water
- 2 3/4 vanilla extract
- 1 1/3
Instructions:
1. Sift dry ingredients together. Set aside.
2. Cream butter until light and fluffy. Slowly add honey while continuing to cream.
3. Add eggs one at a time beating well after each addition.
4. Combine water and vanilla and add to creamed mixture alternating with flour mixture.
5. Pour into greased and floured baking pans. This will fit into one 18x26x1 inch pan. You can use smaller pans (four 9x13).
6. Bake at 325 fro 25 minutes.
7. Cool and cut cake into pieces 12 x 8. (or 6 x 4 for the 9x13 pans).
Title: Natsu Furutsu Dango
Ingredients:
- 1 1/3 warm water
- 3/4 strawberries
- 2 water
- 3/4 sugar
- 1/4 sugar
- 1 water
- 2
- 1/4
- 1/2
Instructions:
1. Place a small amount of water in a pot and keep on low.
2. Mix the mochiko and warm water together.
3. Blend it together well using your hands.
4. Treat the mochiko mix as if it were were dough by kneading it and make sure all the flour is well blended.
5. Spray your steam basket or colander lightly with the non-stick cooking spray.
6. Roll the dough into dumplings, none bigger than a 25 cent piece.
7. Place the balls at least an inch and a half away from each other. This stuff expands and sticks together in a bad way if you're not careful.
8. Place the steamer basket or colander in the pot and steam it on high for 10 minutes.
9. Remember to add small amounts of water as you go along, but not to much so that it ruins the dumplings.
10. If you're making two batches of dumplings because you only have one basket, generously dust a cutting board with the katakuriko. Cool the dumplings enough to handle and place them on the floured cutting board. Repeat steps 2 - 4 until dough is gone.
11. Make syrups.
12. To make the Strawberry syrup, Mix the strawberries, 1/2 cup water, and 1/4 cup sugar together in a small saucepan.
13. Mash the berries and stir.
14. In a separate bowl, add one tablespoon katakuriko or cornstarch to 1/4 cup water.
15. Stir the mashed fruit mix quickly while pouring in the katakuriko mix.
16. This last step gives the berries a thicker texture. Omit if you like the thinner syrups. Set aside. Rinse saucepan.
17. For the Peach syrup, Preheat stovetop to high.
18. In a small saucepan mix peaches, 1/4 cup sugar and 1/2 cup water. Simmer on low, stirring constantly for five minutes.
19. Add more water if you like a thinner syrup.
20. Mash peaches and set aside in a separate bowl. Rinse saucepan.
21. Once syrups are done, skewer the cooled dango about 4 per bamboo skewer.
22. Place on a wire rack and grill in oven for about one minute per side. The should be lightly toasted. You can use a grill pan or an actual grill to do this also just remember they are only to be cooked until golden brown. You don't want to burn these.
23. Brush each skewer with your choice of the syrups, covering them completely. Serve immediately.
Title: Key Lime Spritz Cookies
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 1/4 salt
- 1/4 baking powder
- 1 egg
- 1 lime peel
- 2 lime peel
- 2 1/2 key lime juice
- lime juice
- flour
Instructions:
1. Preheat oven to 400°F.
2. Beat butter with an electric mixer on medium to high speed for 30 seconds.
3. Add sugar, salt and baking powder. Beat until combined.
4. Beat in lime juice and egg.
5. Beat in flour (if the dough gets too stiff, continue combining with a wooden spoon).
6. Stir in lime peel.
7. Place unchilled dough in cookie press and form shapes one inch apart on ungreased cookie sheets.
8. Top with coarse sugar, if desired.
9. Bake for 6-8 minutes until edges are firm but not brown.
10. Transfer to wire racks to cool.
11. If desired, drizzle with Lime Icing and let stand 20 minutes or until set, or dip cookies in icing and top with green sugar.
12. LIME ICING: Stir together 3/4 cup powdered sugar, 1 1/2 teaspoons lime juice and 2-3 teaspoons of milk to make a drizzling consistency. Tint with green food coloring if you like. Makes about 1/3 cup.
Title: Weight Watchers Frosting
Ingredients:
- 1 fat-free cool whip
- 1 instant pudding mix
Instructions:
1. Add ingredients to bowl.
2. Mix with electric mixer.
Title: Triple-Layer Pumpkin Spice Pie
Ingredients:
- 2 milk
- 2 pudding mix
- 1/4 ground cinnamon
- 1 Cool Whip
- 1 graham cracker pie crust
- 1/2 pecan halves
- 1 honey
Instructions:
1. Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1 1/2 cups onto bottom of pie crust.
2. Add 1 1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.
3. Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 minutes or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.
Title: Upside Down Rhubarb Cake
Ingredients:
- 1 water
- 3 -4 egg
- 1 rhubarb
- 2 sugar
Instructions:
1. Mix cake to box directions.
2. Pour into a 9x13<U+0094> pan, greased.
3. Cut rhubarb into small pieces and spread over cake mix.
4. Pour sugar and cream evenly over top.
5. Bake according to cake box, don<U+0092>t over bake!
6. The rhubarb and cream mixture will sink to the bottom while baking.
Title: Becky's Apple Crisp
Ingredients:
- 6 -8 apples
- 1/4 cinnamon
- 1/2 sugar
- 1/2 brown sugar
- 1/2 rolled oats
- 1/2 flour
- 1/2 butter
- ice cream
Instructions:
1. Slice apples and place in 9x13-inch glass baking dish.
2. Sprinkle cinnamon and sugar over the top and mix it into apples.
3. Make topping by mixing brown sugar, rolled oats, flour, and butter in a bowl with your fingers.
4. Spread topping over apples and bake uncovered at 375 degrees for about 35 minutes.
5. Serve slightly warm with whipped or ice cream or plain.