lumicero/recipes-ing2inst huggingface dataset:
Title: Triple Chocolate Mocha Whole Wheat Biscotti
Ingredients:
- 2 whole wheat pastry flour
- 1 all-purpose flour
- 1/3 baking powder
- 1 baking soda
- 1 1/4 salt
- 1/2 coffee beans
- 1/2 chocolate chips
- 1 eggs
- 1 sugar
- 4 vanilla extract
- 1 chocolate chips
- 1
- 5
Instructions:
1. Position rack in the center of the oven; preheat to 325 degrees F. Line 2 large baking sheets with parchment paper or a silicone baking mat.
2. Whisk whole-wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, salt, ground up coffee beans and 1 up chocolate chips in a large bowl.
3. In another large bowl, beat eggs and sugar (or Splenda) with an electric mixer until thick and pale yellow, about 2 minutes. Beat in vanilla and melted chocolate.
4. Stir in the dry ingredients with a wooden spoon until just moistened.
5. Turn the dough out onto a lightly floured surface; knead for 1 minute, then divide in thirds. Roll each piece into an 8-inch log; flatten slightly to about 1/2 inch high and 4 inches wide. Please make sure to square off the ends of the log so that when you go to cut it later the end pieces will be as rectangle as possible.
6. Place the logs side by side 1 large or 2 of the prepared baking sheets. Do not let sides touch, leave room as it will rise and expand.
7. Bake until lightly browned and firm, about 20 minutes.
8. Cool on the pan on a wire rack for 20 minutes.
9. Keep the oven on; switch the oven racks to the upper and lower thirds of the oven.
10. Slice the logs into cookies 1/2 inch thick. Use a serrated bread knife or a very sharp knife and wash or wipe knife clean after a couple of cuts because you want a clean cut and to minimize crumbling. Arrange, cut-side down, on the 2 baking sheets. Bake for 10 minutes. Turn the biscotti over and rotate the pans from top to bottom; bake until dry, 15 to 20 minutes more. Transfer to a wire rack to cool.
11. Dip in your favorite coffee, hot cocoa, Vin Santo (Italian dessert wine), or a mixture of expresso, twist of lemon and Sambucco.
Title: Basic Thick Cashew Cream
Ingredients:
- 1 raw cashews
- 2/3 water
- 1/4 maple syrup
- 1 vanilla extract
- 1/4 guar gum
Instructions:
1. Drain the cashews and put them in a blender. Add the water and maple syrup and vanilla. Blend until the cream is perfectly smooth.
2. Add the guar gum and blend for another minute and a half.
Title: Lemon Bavarian Torte
Ingredients:
- 1 flour
- 3/4 granulated sugar
- 1/4 baking soda
- 1 water
- 1/2 egg
- 1/4 cream cheese
- 1 confectioners' sugar
- 8 vanilla extract
- 2/3 salt
- 1/2 lemons, zest of
- 1/8 heavy cream
- 2 non-dairy whipped topping
- 2 lemon, zest of
- 1
Instructions:
1. Combine the flour, granulated sugar and baking soda with the dry cake mix.
2. Add the wet ingredients called for on the cake mix box to the dry ingredients as directed.
3. Add the water, oil and egg found in this recipe in addition to that on the cake mix box.
4. I used 9 inch round cake pans.
5. Bake cake as directed.
6. It may be necessary to add 5 minutes to the baking time.
7. Test for doneness as directed on the box.
8. Cool completely.
9. Split each layer in half.
10. FILLING:
11. Cream confectioners sugar, vanilla, cream cheese, lemon extract, salt and lemon zest until light and fluffy.
12. (A taste will tell you if it is lemony enough. If not to your liking add a bit more lemon extract).
13. Fold in whipped cream or non-dairy whipped topping.
14. Put one layer on plate.
15. Top with some of filling.
16. Add next layer.
17. Top with more filling.
18. Add third layer.
19. Top with more filling.
20. Add top layer and spread the rest of the filling on top.
21. Garnish with lemon zest.
22. Refrigerate.
Title: mexican chocolate cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1/2 cinnamon
- 2 baking soda
- 1 cayenne pepper
- 1/4 salt
- 1/4 water
- 1 canola oil
- 1/4 vanilla extract
- 1 confectioners' sugar
- 1 water
- 1 fresh strawberries
- 1/2
- 6
- 10
Instructions:
1. Heat oven to 350*F.
2. Lightly coat an 8" round cake pan with vegetable cooking spray.
3. Combine all cake ingredients in a mixing bowl and stir until smooth.
4. Pour into a pan and bake 25 to 30 minutes (until toothpick inserted in the center comes out clean).
5. Cool in the pan on a wire rack for 10 minutes.
6. Remove from pan and cool completely.
7. When the cake has cooled whisk together the first three glaze ingredients.
8. Dip each strawberry into the glaze and set aside.
9. Pour the remaining glaze over the cake and arrange the strawberries on top.
10. Set aside to dry- about 30 minutes.
Title: Low Carb Brownies With Chocolate Frosting
Ingredients:
- 8 cream cheese
- 1 unsalted butter
- 4 Splenda granular
- 1 1/4 eggs
- 4 instant coffee granules
- 2 pure vanilla extract
- 1 1/2 cocoa powder
- 1 1/2 sea salt
- 6 baking powder
- 1/4 pecans
- 1 1/2 butter
- 1/2 cocoa powder
- 3 Splenda granular
- 5 heavy cream
- 1 vanilla
- 1/3
- 1
Instructions:
1. Preheat the oven to 350°F Spray a 13 x 9-inch baking pan with baking spray.
2. In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. Beat until combined.
3. Add the almond meal, cocoa, salt, and baking powder to the chocolate mixture and beat well.
4. Stir in the chopped pecans.
5. Scrape into the prepared pan and smooth the top.
6. -Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before frosting.
7. Frosting:
8. Mix all ingredients ina bowl, and beat combined. Spread over brownies. Be sure they are cool before frosting.
Title: Apple-Raisin Bread Pudding With Cream Soda Sauce - Sandra Lee
Ingredients:
- 2 eggs
- 3 milk
- 3 salt
- 1 brown sugar
- 1/2 raisins
- 1/4 ground cinnamon
- 3 1/2 salt
- 1/2
- 1
- 1/2
- 1
- 1/2
- 1/4
Instructions:
1. In a blender grind instant oatmeal to a fine powder.
2. Set aside.
3. In a large mixing bowl, whisk together milk, eggs, rum extract, salt and brown sugar.
4. Fold in raisin bread, raisins, pie filiing, almonds and oatmeal powder until bread cubes are moistened.
5. Set aside for one hour.
6. Spray slow cooker with cooking spray(I used a liner bag and sprayed it well.
7. Add bread mixture.
8. Cook on high for 2 hours or until a knife inserted in center comes out clean.
9. Sauce:
10. Combine all ingredients in a bowl.
11. Whisk together until thickened.
12. Top bread pudding with a dollop of sauce.
Title: Caramel Yoghurt Tart
Ingredients:
- 200 margarine
- 125 yoghurt
- 500
- 380
- 250
Instructions:
1. Base:.
2. Melt margarine, crush the biscuits, mix the margarine and crushed biscuits together, and press in to a fluted tart dish set aside.
3. Filling:.
4. Mix the caramel yoghurt and condense milk together well, then pour onto the crushed biscuit base.
5. Cook in the microwave for 4 minutes on high.
6. Remove and let cool to room temperature then serve with dollops of fresh whipped cream.
Title: Tiramisu
Ingredients:
- 1 mascarpone cheese
- 1/2 heavy cream
- 1/3 powdered sugar
- 1/4 water
- 1/4 Kahlua
- 12 ladyfingers
- cinnamon
Instructions:
1. In a medium bowl blend cheese, cream and sugar with an electric mixer on low.
2. Then beat on high until the mixture thickens-about 3 minutes.
3. Place Kahlua mixed with hot water in a shallow dish or bowl.
4. Cut 8 of the lady fingers in half crosswise.
5. Dip two of these pieces quickly in the liqueur mixture, and place in the bottom of a stemmed, balloon-shaped wine glass.
6. Dollop a spoonful of the cheese mixture over the ladyfingers in the glass and spread to cover.
7. Dip two more lady fingers placing them in the glass as well, followed by another dollop of the cheese mixture.
8. Repeat the procedure with the remaining ingredients in three more wine glasses.
9. Garnish with light sprinkle of cinnamon and one of the remaining 4 undipped ladyfingers.
10. Serve immediately or chill until serving time.
Title: Glazed Lemon Cookies - Yummy!
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 lemon zest
- 2 fresh lemon juice
- 1/2 butter
- 1 granulated sugar
- 1 egg
- 1 vanilla extract
- 2 confectioners' sugar
- 2 lemon zest
- 1/3 fresh lemon juice
Instructions:
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotatating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
3. lemon glaze- in a medium bowl whisk together 2 cups confectioner's sugar, 2 tablespoons grated lemon zest, and 1/3 cup fresh lemon juice until smooth.
4. Enjoy!
Title: Hornet's Nest Cake (with Triple Chocolate Cake Variation)
Ingredients:
- 1 vanilla pudding mix
- 2 milk
- 1
Instructions:
1. Cook pudding with the milk as directed on package and let it cool.
2. Preheat oven to 350.
3. Spray a 9x13x2" baking pan with non-stick spray.
4. Combine the prepared pudding and the dry cake mix, mixing until well blended.
5. Spread batter in the prepared pan.
6. Sprinkle top evenly with the nuts and the butterscotch chips.
7. Bake for 25 minutes.
8. Triple Chocolate Version: Substitute chocolate pudding mix for the vanilla and chocolate or devil's food cake mix for the yellow cake mix; use chocolate, butterscotch or peanut butter chips and nuts of your choice.
Title: Rhubarb Pizza
Ingredients:
- 1/4 sugar
- 1 flour
- 1 baking powder
- 1/4 salt
- 2 butter
- 1 egg
- 2 milk
- 3 rhubarb
- 1 strawberry Jell-O gelatin dessert
- 1 sugar
- 1/2 flour
- 1/2 butter
Instructions:
1. Mix first 5 ingredients. Mixture will be crumbly.
2. Beat egg with the 2 tablespoons milk.; add to crumbs. Pat mixture on the bottom of a round pizza pan.
3. Place chopped rhubarb on top of crust. Sprinkle dry Jello all over rhubarb.
4. Mix the sugar, flour and melted butter until it forms into crumbs. Sprinkle all over rhubarb and jello mix.
5. Bake at 350 degrees for 40 minutes.
Title: Fantastic Banana Cake
Ingredients:
- 1/4 white sugar
- 1 banana
- 1 margarine
- 1/2 baking soda
- 1 flour
- 1 3/4 vanilla
- 1 eggs
- 2 baking powder
- 1
Instructions:
1. Use either sour milk or add lemon juice to milk to sour it.
2. Add baking soda to the milk.
3. Mash bananas.
4. Cream margarine and sugar.
5. Add eggs and vanilla.
6. Blend in banana followed by the sour milk.
7. Add flour and baking powder.
8. Can either bake as cupcakes or a larger cake.
9. Bake at a 350° oven until lightly browned (about 40 minutes).
Title: Nonna's Biscotti
Ingredients:
- 3 baking powder
- 3 salt
- 1 butter
- 1/2 eggs
- 2 granulated sugar
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together flour, baking powder and salt.
3. Cream butter, sugar and flavoring. Beat in eggs and egg yolks, one at a time. Add the flour mixture and almonds.
4. Turn out on a floured board and knead gently until smooth.
5. Divide dough in half. Shape each half into a roll, 1 1/2 inch in diameter.
6. Place on a lightly greased cookie sheet and bake for 30 - 35 minutes.
7. Remove from oven and let cool slightly.
8. Cut diagonally into slices 2/3 inch wide.
9. Place back onto cookie sheet and toast in the oven for about 10 minutes for crisp cookies.
Title: Bread Pudding
Ingredients:
- 4 butter
- 1 evaporated milk
- 1/3 sugar
- 1 vanilla
- 1/4 nutmeg
- 1/3 raisins
- 2 eggs
- 1 boiling water
- 1/8 salt
- 1/4 cinnamon
Instructions:
1. Place toast and rasins in baking dish.
2. Mix eggs, milk, water, sugar, salt and vanilla.
3. Pour over toast and let stand for 10 minutes.
4. Mix 4 tbs. sugar, cinnamon, and nutmeg and sprinkle on top.
5. Bake 30 minutes at 350 or untill toothpick comes out clean.
Title: Fruity Rice Pudding
Ingredients:
- 1 water
- 14 crushed pineapple
- 1 MINUTE White Rice
- 1 sugar substitute
- 2
Instructions:
1. Mix water and pineapple. Microwave for 5 minutes on HIGH.
2. Add rice and sweetner. Cover and let stand 30 minutes. Refrigerate 4 hours.
3. Stir in whipped topping. Divide between 6 small bowls and garnish with almonds.
Title: Tropical Fruit and Apple Cobbler-Crock Pot!
Ingredients:
- 1 1/2 flour
- 1 sugar
- 2 baking powder
- 1 shortening
- 2 orange marmalade
- 4 water
- 4 cream cheese
- 1 pineapple tidbits
- 1/3 coconut
- 2 gala apples
- 2 sugar
- 2 apple cider
- 1/2 sugar
- 3 flour
Instructions:
1. Dough:
2. Stir together the flour, sugar and baking powder in a medium bowl.
3. Cut in the shortening until the mixture is crumbly.
4. Stir in the marmalade. Add the water 1 tbsp at a time. More or less water may be needed depending on the texture of the marmalade.
5. Cover with a damp paper towel and set aside to rest while you make the filling and sauce.
6. Filling:
7. Make sure the cream cheese is very soft, I microwaved mine for 15 seconds.
8. Stir all the filling ingredients together in another medium bowl.
9. Sauce:
10. Pour the apple cider in a four cup measuring cup.
11. Sprinkle the flour into the crackpot. Pour 1/2 cup of the cider over the flour and stir to dissolve the flour.
12. Add the sugar to the measuring cup and stir to dissolve the sugar.
13. Assembly:
14. Cut the dough into 4 equal pieces. Roll out to about 1/4 inch thick. Put 1/4 of the filling mixture into the center of the dough and fold over to make a half circle. Pinch the edges to seal.
15. Place in the crock pot leaving room for the rest of the pastries.
16. Repeat with the other 3 pieces of dough and the rest of the filling.
17. Pour the cider/sugar mixture over the pastries.
18. Put the lid on the crock pot and cook for 4 hours.
19. The dough will puff up a little and break open to make it look like a cobbler.
Title: Flan
Ingredients:
- 1 white sugar
- 3 eggs
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium saucepan over medium-low heat, melt sugar until liquified and golden in color. Carefully pour hot syrup into 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
3. In a lrge bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
4. Bake in preheated oven 60 minutes. Let cool completely.
5. To serve, carefully inver on serving plate with edges when completely cool.
Title: Apple Butter Cookies
Ingredients:
- 1/4 butter
- 1 brown sugar
- 1 egg
- 1/2 quick-cooking oats
- 1/2 apple butter
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 2 milk
- 1/2 raisins
- 1/2
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Beat in egg, oats, and apple butter.
3. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended.
4. Stir in nuts and raisins.
5. Chill well.
6. Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet.
7. Bake at 350° for 15 minutes.
Title: Rita's Biscotti
Ingredients:
- 1/2 butter
- 2 sugar
- 6 eggs
- 1 vanilla extract
- 1 flour
- 6 salt
- 1 baking powder
- 6
- 1
Instructions:
1. Blend butter until softened with mixer.
2. Add in sugar and mix.
3. Add in eggs and mix.
4. Add in extract, salt, baking powder and flour and mix.
5. Add in almonds and mix.
6. Roll out dough into logs (6 logs).
7. Bake at 350 for 20-25 minutes.
8. Cut logs into slices (Biscotti).
9. Toast slices for 5 min on each side.
Title: Egyptian Rice Pudding
Ingredients:
- 3/4 sugar
- 3/4 milk
- 6 green cardamom pods
- 2 saffron thread
- 1 rose water
- 3 pistachios
Instructions:
1. Combine the rice flour and sugar and add to a saucepan containing the milk.
2. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture.
3. Add cardamom and saffron and continue stirring for 1 more minute.
4. Remove from heat, and add rosewater.
5. Pour pudding into individual serving glasses and let cool completely.
6. Refrigerate for about 2 hours.
7. Top surface completely with finely chopped pistachios and serve.
Title: Creamy Caramel Cups (with or without Kahlua)
Ingredients:
- 2 cream cheese
- 1 margarine
- 2 flour
- 14 evaporated milk
- 1/2 Kahlua
- 1 margarine
- 1/2 sugar
- 1/2 evaporated milk
- 1/2 Kahlua
- 2/3
- 1
Instructions:
1. If you object to liqueur, the Kahlua can be omitted.
2. By hand, mix the dough ingredients together.
3. Make into small balls.
4. Press into mini muffin cups and prick with a fork 4-5 times.
5. Bake 350F for 12-15 minutes.
6. Let cool and then remove from tins.
7. Using a double boiler, melt the caramels.
8. Add the evaporated milk and Kahlua, stirring well.
9. Fill the tarts 1/2 full with the melted filling.
10. Beat 1/2 cup margarine, 1/2 cup Crisco and 1/2 cup sugar until very smooth and fluffy.
11. Add 1 small can evaporated milk and 1 T Kahula, or more to taste.
12. Beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
13. Using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
14. Sprinkle the tops with nuts or sprinkles.
15. If I'm in a cookie baking frenzy, I make the dough cups one day and then fill and ice them another.
16. I keep them in the freezer until it's time to put them on my trays.
Title: Healthier Chocolate Box Cake
Ingredients:
- 5 2% buttermilk
- 1 1/3 unsweetened applesauce
- 1/3 confectioners' sugar
- 1 cocoa powder
- 3 light butter
- 2/3 nonfat milk
- 6 vanilla extract
- 1/3
- 1
Instructions:
1. TO MAKE THE CAKE: Preheat the oven to 350^F. Lightly coat a 13"x9" baking dish with nonstick spray.
2. In a large bowl, using an electric mixer set on high speed, beat the egg whites for 1 minute, or until foamy. Beat in the buttermilk and applesauce. Add the cake mix and beat for 2 minutes, or until smooth. Scrape into the prepared pan.
3. Bake for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean and the cake is pulling away from the sides of the pan. Cool completely in the pan on a rack.
4. TO MAKE THE FROSTING: In a small bowl, combine the confectioners' sugar and cocoa, stirring to remove lumps. In a medium bowl, using an electric mixer set on medium speed, beat the butter until fluffy. Gradually beat in the cocoa mixture, milk, and vanilla extract. Beat until very smooth. Spread over the cooled cake, swirling it for a decorative appearance.
Title: Graham Cracker "Lasagna"
Ingredients:
- 1 graham cracker
- 2 vanilla pudding mix
- 2 chocolate pudding mix
Instructions:
1. Line the bottom of a 9 x 13" baking dish with whole graham crackers.
2. Generously spread with some of the chocolate pudding.
3. Place another layer of graham crackers on top of the chocolate pudding.
4. Spread with some of the vanilla pudding.
5. Continue alternating layers ending with pudding on top.
6. Refrigerate.
7. Graham crackers will soften as it sets.
8. Garnish each serving with a dollop of whipped cream if desired.
Title: Healthier Microwave Chocolate Cake in a Cereal Bowl
Ingredients:
- 3 sugar
- 2 flour
- 1 nonfat milk
- 3 applesauce
- 1/2 vanilla
- 1 salt
- 1 baking soda
- 1/4
- 1
Instructions:
1. Mix all in cereal bowl, not mug.
2. Mix well.
3. Microwave 1.5 minutes, check and add 20 second increments til done.
4. I think this needs whipped cream on top.
Title: German Chocolate Upside Down Cake
Ingredients:
- 1 sweetened flaked coconut
- 1 pecans
- 3 1/2 powdered sugar
- 1 margarine
- 8 cream cheese
- 1 water
- 1 1/4 eggs
- 1/3
- 3
Instructions:
1. Preheat oven to 375°F Grease and flour 13x9 inch pan. Sprinkle coconut and pecans evenly over the bottom of the pan and set aside.
2. In a large mixing bowl, mix cake mix, water, oil and eggs as directed on the box. Carefully pour batter over coconut and pecans in prepared pan.
3. Mix melted margarine, cream cheese and powdered sugar in large bowl on low speed for 30 seconds, or until well mixed. Increase mixer speed to medium and beat 30 seconds more, or until smooth.
4. Spoon cream cheese over batter, leaving a 1 inch border of batter around the sides of the pan, and smooth with spatula.
5. Bake for 43-48 minutes, or until the cream cheese mixture has turned golden brown and the cake springs back when touched lightly.
6. Remove from oven and set cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto serving platter. Let rest for 20 minutes more, then slice and serve.
Title: Orange Frosting for Cookies
Ingredients:
- 1/2 butter
- 4 powdered sugar
- 1 vanilla
- 1/2 orange zest
- 2 -4
Instructions:
1. combine all ingredients in a large bowl.
2. beat at medium speed with electric mixer for 3-5 minutes or until very fluffy --
3. tint frosting to desired color.
4. I can't remember how much frosting this makes.but it is over 2 cups -- .
Title: Cherry Chocolate Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 water
- 1 1/3 cherry pie filling
- 2/3 milk
- 1 instant chocolate pudding mix
- 1
- 2
- 1
- 2
Instructions:
1. Preheat oven as directed on cake mix.
2. Grease and flour two 9" round cake pans.
3. Line bottom of each cake pan with waxed paper.
4. Prepare and back cake mix as directed.
5. Five minutes before cakes are finished, heat water to boiling.
6. Remove from heat, stir in jello until dissolved.
7. Carefully invert cakes onto plates.
8. Carefully remove waxed paper from top of each cake half, spoon jello mixture evenly across each cake.
9. Chill 6-8 hours or overnight.
10. Using a high speed setting on mixer, beat milk, pudding, and dream whip until desired consistency.
11. You can vary the amount of milk slightly to achive desired consistency.
12. Frost a 1" circle around the diameter of the bottom cake half.
13. Place half of the cherry pie filling inside the frosting circle.
14. Place top half of cake on bottom, repeat frosting of circle.
15. Frost the sides.
16. Place remaining pie filling in center circle on top of cake.
17. Refrigerate until serving.
Title: So Easy so Good Peaches & Bananas
Ingredients:
- 3 bananas
- 2 sugar
- 4 miniature marshmallow
- 1
Instructions:
1. Wash and cut up the peaches into small pieces--feel free to peel the peaches first if they are quite fuzzy on the outside.
2. Peel and cut the bananas in small slices.
3. Combine the fruits with the sugar and stir well. If you choose to use an non-caloric sweetener, consider putting at least one tablespoon of regular sugar to aid in the release the juice from the peaches. Obviously the amounts of the ingredients are not critical, but the sugar is the key player in this recipe so don't forget it.
4. Stir in the miniature marshmallows, cover and refrigerate up to 3 days. Serve in individual bowls or cups so this doesn't make the rest of the foods on a plate all wet. The combination of the juice of the peaches drawn out by the sugar and the dissolving of the marshmallows makes an acidic liquid that keeps the bananas from getting brown and creates a wonderful mellow flavored liqueur so the longer it sets in the fridge, the better it gets--and don't throw the juice away, it's the best part! If you leave it long enough, it will ferment. If your bananas end up on top of the fruit and look a little brown before serving, stir them down into the juice and they will look better almost immediately.
Title: Carolyn's Crazy Cake
Ingredients:
- 1 crushed pineapple
- 1 cherry pie filling
- 1 walnuts
- 1 butter
- 3/4
Instructions:
1. Spread pineapple on bottom of cake pan.
2. Spread Cherry Pie Filling over pineapple.
3. Spread cake mix dry over Cherry Pie Filling.
4. Pour melted butter over cake mix.
5. Sprinkle nuts on top.
6. Bake at 350, for 30-35 minutes, or until golden brown.