lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Peanut Butter Balls
Ingredients:
- 1 crunchy peanut butter
- 1/4 margarine
- 1 butter
- 2 powdered sugar
- 1 1/2 vegetable shortening
- 2
- 54
Instructions:
1. In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S® RICE KRISPIES® cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
2. Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.
Title: Rhubarb Strawberry Pie Filling
Ingredients:
- 3 tart apples
- 1 orange zest
- 1/4 rhubarb
- 7 granulated sugar
- 2 strawberries
- 4
Instructions:
1. Prepare canner, jars and lids.
2. In a large stainless steel saucepan, combine apples and orange zest and juice. Stir to coat apples thoroughly. Stir in rhubarb and sugar.
3. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until rhubarb is tender (about 12 minutes). Add strawberries and return to a boil. Remove from heat.
4. Ladle hot pie filling into hot jars, leaving 1" headspace. Remove air bubbles and adjust headspace. If necessary, by adding hot filling. Wipe rim.
5. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes.
7. Remove canner lid. Wait five minutes, then remove jars, cool and store.
Title: Chocolate Delight
Ingredients:
- 1 flour
- 1 Cool Whip
- 1/2 powdered sugar
- 8 instant chocolate pudding mix
- 1 milk
- 1/2
- 1
- 3
Instructions:
1. Crust:
2. Mix ingredients and press into a baking pan (12 x 9)
3. Bake 8-10 minute.
4. Let cool.
5. Spread cream cheese, cool whip and powdered sugar over crust.
6. Pour cooked pudding over cream cheese mixture.
7. Top with cool whip and chocolate shavings.
8. Refrigerate until serve.
Title: Super Easy Fruit Salad!!
Ingredients:
- 3 Cool Whip
- 1 sour cream
- 1
Instructions:
1. You can make this recipe low-fat by using low-fat ingredients.
2. Mix all ingredients and chill for at least 1 hour.
3. You can have fun with this recipe.
4. Try mixing in coconut, walnuts, raisins, or marshmallows.
Title: Crunchy Peanut Butter Cookies
Ingredients:
- 1 light margarine
- 1 brown sugar
- 1 granulated sugar
- 1 1/4 crunchy peanut butter
- 2 eggs
- 1 baking soda
- 1 baking powder
- 1 vanilla
- 1 1/4 all-purpose flour
- 1 1/4 whole wheat flour
- 1/4 sugar
Instructions:
1. Preheat oven to 375° .
2. Cream together margarine, sugars, peanut butter, and eggs.
3. Add vanilla.
4. Sift together dry ingredients in a separate bowl.
5. Add dry ingredients slowly to wet mixture.
6. Dough should be somewhat firm, and you should be able to easily pick it up without it sticking to your hands. If not, add a little more flour. If dough is too stiff, add a little milk.
7. Roll into tablespoon-sized balls. You can roll them in sugar as well (the 1/4 cup set aside).
8. Place on an UNGREASED baking sheet 1.5 inches apart (if it is notorious for sticking, I would grease it though).
9. Using a fork, flatten the balls.
10. Place sheets in oven for 10-12 minutes or until darker brown around the edges.
Title: Berry Tunnel Cake
Ingredients:
- 1 cream cheese
- 6 sweetened condensed milk
- 1 lemon juice
- 1/3 berries
- 1/4
- 1
- 12
Instructions:
1. Slice the top 1/4 of the cake off and set aside. Hollow out a tunnel in the cake leaving 1/2 inch walls on either side.
2. In a large bowl, beat the cream cheese until fluffy. Beat in the milk and lemon juice until smooth. Stir in the food coloring and extract.
3. Cube the cake removed from the tunnel and add them and the berries into the bowl. Fold in 1 cup whipped topping. Spoon into the tunnel and replace cake top.
4. Spread the cake with the remaining whipped topping. Refrigerate 4 hours or overnight.
Title: Rolo Pretzel " Cookies"
Ingredients:
- 96
- 48
Instructions:
1. Preheat oven to 350 degrees.
2. Place unbroken mini knotted pretzels in one layer onto a cookie sheet.
3. Unwrap the "Rolos" and place one on top of each pretzel.
4. Slide the cookie sheet into the oven for 2 to 2 1/2 minutes (until Rolos get shiny, but still hold their shape.
5. Take cookie sheet out of oven.
6. Place another unbroken pretzel on top of each Rolo and press down.
7. Place cookie sheet in freezer for @ 10 minutes for chocolate to re-set.
8. Scrape pretzels off of cookie sheet with spatula.
9. NOTE: Do not try to slide Rolo Pretzels off of cookie sheet if chocolate isn't set - the chocolate will smear all over the place. If you don't want to do the "freeze" method, wait about 1/2 an hour and then "pick up" each Rolo Pretzel and set it somewhere to cool completely (It's going to take a while).
10. I usually get 48 "cookies" on one cookie sheet.
Title: Diabetic Spring Fling Layered White Cake
Ingredients:
- 1 1/2 Splenda granular
- 3 3/4 cake flour
- 1 1/2 baking powder
- 1 baking soda
- 1/4 sugar
- 2/3 unsalted butter
- 7 buttermilk
- 1 1/4 vanilla extract
- 1 butter
- 1/2 Splenda granular
- 1/2 fat free cream cheese
- 1 vanilla extract
- 2 strawberry
- 2
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
2. MAKE CAKE.
3. Sift cake flour, mix splenda, flour, baking powder, baking soda and sugar together in a medium sized bowl on low speed until ingredients are blended.
4. Add softened butter, mix on low speed about 2-3 minutes.
5. Add egg whites, mix on low speed until incorporated, scrape sides of bowl, mix on medium high speed 1-2 minutes or until batter is light and well blended.
6. Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
7. Pour cake batter into prepared pans.
8. Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
9. Allow cake to cook in pans 10-15 minutes.
10. Remove from pans and cool on wire racks until ready to Ice.
11. PREPARE ICING.
12. Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated.
13. Add cream cheese, mix until lump free, about 1 minute.
14. Scrape sides of bowl and add vanilla, mix well.
15. ASSEMBLE CAKE.
16. Slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers.
17. Place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer.
18. Top with 1/3 of the sliced strawberries.
19. Repeat process until all layers are assembled.
20. Ice cake.
Title: Stuffed Baked Apples
Ingredients:
- 4 fuji apples
- 1 granny smith apples
- 3/4 lemon juice
- 1/4 brown sugar
- 1/4 quick-cooking oatmeal
- 1 nutmeg
- 4 cinnamon
- 1/8 butter
- 1/2 raisins
Instructions:
1. Sprinkle cored apples with lemon juice.
2. Mix next 7 ingredients and pack stuffing into center of cored apples. Don't worry if it spills over the top -- heap it on!
3. Bake at 425 degrees for 20 minutes.
4. Transfer apples to small bowls with a spoon and top with ice cream and/or whipped cream.
Title: Elsa's Sunday Cake
Ingredients:
- 125 butter
- 1 sugar
- 1 milk
- 2 self raising flour
- 2 vanilla extract
- 1 white sugar
- 6
- 2
Instructions:
1. Pre-heat the oven to 200 degrees.
2. Beat sugar and butter until smooth in a food processor.
3. Add yolks and milk to cake mixture.
4. Add flour and vanilla extract and processuntil it's a smooth batter.
5. Pour into a 28 cm round container for oven use.
6. Bake for 35 to 40 minutes.
7. For the topping, whip egg whites and sugar until stiff.
8. Remove from oven, add topping and reinsert into oven.
9. Bake an additional 10 minutes.
10. Serve with vanilla custard.
Title: Chocolate Gooey Cake With Cooked Icing
Ingredients:
- 2 flour
- 1 baking soda
- 2 sugar
- 1/2 margarine
- 1/2 shortening
- 1 water
- 4 eggs
- 2 vanilla
- 1 buttermilk
- 1/2 evaporated milk
- 6 margarine
- 4 vanilla
- 1/2 confectioners' sugar
- 1
- 2
Instructions:
1. in bowl combine flour sugar and baking soda.
2. in saucepan.
3. combine margarine shortening water and cocoa.
4. cook, bring to a boil
5. in mixing bowl beat eggs vanilla and buttermilk.
6. dump into flour and sugar and baking soda the cooked melted mixture
7. add egg mixture.
8. then add the egg mixture.
9. in greased 10x15 inch cake pan.
10. bake 400 degrees for 20 minutes.
11. meanwhile combine cocoa margarine and milk.
12. bring to a boil.
13. add vanilla and sugar.
14. beat.
15. cake may be iced hot.
Title: Fresh Corn Custard Cups
Ingredients:
- 6 evaporated milk
- 1 sweetened condensed milk
- 1 water
- 1 1/2 salt
- 1 nutmeg
- 1/2
Instructions:
1. Cut the corn from the cob and place it in the blender with the water. Blend well then strain the mixture through a sieve and extract as much juice as possible using the back of a spoon to press down on the mixture.
2. Put the corn juice in a saucepan along with the evaporated and condensed milk and salt.
3. Simmer over a medium heat for about 10 minutes stirring constantly until the mixture becomes creamy and slightly thickened.
4. Pour into 6 custard cups or ramekins, grate the nutmeg lightly over the top and allow to cool.
5. Refrigerate for at least 4 hours before serving.
6. YES YES YES!
Title: Chocolate Chunk Coffee Cookies
Ingredients:
- 1 egg
- 1 instant coffee
- 1 vanilla extract
- 8 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 flour
- 1 quick-cooking oats
- 1 baking soda
- 1/2 cinnamon
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Stir egg, coffee and vanilla in a small bowl until blended.
3. Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Mix in the egg mixture. Beat in the flour, oats, baking soda and cinnamon on low speed until well blended.
4. Stir in the chocolate chunks and nuts.
5. Drop by rounded tablespoons on ungreased cookie sheet.
6. Bake for 10 minutes or until lightly browned.
Title: Lemon Poppy Seed Cake
Ingredients:
- 1 sugar
- 3/4 cornstarch
- 3 salt
- 1/4 water
- 3/4 butter
- 1 lemon juice
- 1/3 sugar
- 3/4 cream of tartar
- 1/4 vanilla
- 1 boiling water
- 3
- 1/4
Instructions:
1. Bake cake as directed on package in 9x13. Cool.
2. For Filling: Mix sugar, cornstarch and salt in a small saucepan over medium heat. Add water slowly stirring constantly. Bring mixture to a boil and boil for 1 minute, remove from heat. Stir in butter and lemon juice. Mixture will thicken as it sits.
3. For Frosting: Mix sugar, cream of tartar, vanilla and egg whites in a bowl add boiling water and beat at high speed for 5-7 minutes until fluffy.
4. When cake and filling are cooled top the cake with the filling then frost.
5. * Looks pretty in a glass cake pan*.
Title: Creamy Peanut Dessert
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/2 salted peanuts
- 1/4 butter
- 2 peanut butter
- 8 cream cheese
- 1/2 peanut butter
- 1/2 sugar
- 2 vanilla extract
- 16 Cool Whip
- 4
Instructions:
1. In a bowl, combine cracker crumbs and peanuts.
2. Stir in butter and peanut butter; mix well.
3. Set aside 1/2 cup for topping.
4. Press the remaining crumb mixture into a greased 13 x 9 pan.
5. Cover and refrigerate for 30 minutes.
6. Meanwhile, in a mixing bowl, beat the cream cheese and peanut butter until smooth.
7. Beat in sugar and vanilla.
8. Fold in Cool Whip; spoon over crust.
9. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture.
10. Cover and freeze for up to 3 months.
11. Remove from the freezer 15 minutes before serving.
Title: Strawberry, Mascarpone and Marsala Budini
Ingredients:
- 1 mascarpone cheese
- 6 sweet marsala wine
- 3 sugar
- 3 strawberries
- 3 amaretti cookies
- 2 1/4
Instructions:
1. Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl.
2. Stir gently until well blended.
3. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend.
4. Cover mascarpone and berry mixtures; refrigerate 30 minutes.
5. Place 2 tablespoons crumbled cookies in each of 6 goblets.
6. Divide strawberry mixture with juices among goblets.
7. Top berries with mascarpone mixture, then remaining cookies.
8. Cover and chill at least 30 minutes and up to 2 hours.
Title: Strawberry Torte
Ingredients:
- 1/2 butter
- 1/2 sugar
- 4 flour
- 1 milk
- 1/3 salt
- 1/8 baking powder
- 2 vanilla
- 1 sugar
- 4 walnuts
- 1 strawberry
- 2
- 1
Instructions:
1. Preheat the oven to 325°F.
2. *Prepare an 8" or 9" cake pan lining it with parchment paper (or grease the pan).
3. Cream the butter and the 1/2 cup of sugar.
4. Add the egg yolks and vanilla, mixing well.
5. In a seperate bowl, mix together the flour, salt and baking powder.
6. Blend the dry ingredients and milk alternately into the butter mixture.
7. Pour the batter into the prepared pan and set aside.
8. With clean beaters, whip the egg whites, adding the 1 cup of sugar a little at a time, until stiff peaks form.
9. Spoon the egg whites over the top of the unbaked batter and sprinkle with walnuts (whole or pieces).
10. Bake at 325F about 40 minutes or until cake tests done (cooking time will depend on your oven and pan size).
11. *Using the parchment paper will allow you to easily lift the torte from the pan to test for doneness by piercing through the bottom of the cake with a toothpick.
12. Cool the torte completely.
13. Whip the cream and sweeten to taste.
14. *You can substitute the cream with Cool Whip (or other) to lessen the calories and fat.
15. Top off the torte with the whipped cream just before serving, adding whole (or cut) strawberries as your final layer.
16. This torte should be made and enjoyed on the same day as the cream will soften the crispy meringue layer - still good but not the same!
Title: The Very Best Death by Chocolate
Ingredients:
- 1 eggs
- 3 water
- 1/3 Cool Whip
- 1 1/4 chocolate pudding
- 1 milk
- 1
- 2
- 3 -4
Instructions:
1. Prepare the cake mix according to directions.
2. Let cool completely.
3. Prepare pudding*** (don't let it set keep it"pourable") Break up skor bars into little smaller than bite size pieces.
4. (I place them in a seal-able plastic bag and use my rolling pin) Once cake is cooled off.
5. (You will need to use a large see-through bowl for this recipe assembly.) Tear into pieces not too small.
6. Place a layer of cake in bottom of bowl, pour some pudding on top, then layer of cool whip, then chocolate bar pieces.
7. Repeat layers ending with cool whip and chocolate bar pieces on top.
8. Place in the fridge to cool.
Title: Tiropita (Greek Cheese Pie)
Ingredients:
- 3 all-purpose flour
- 1 water
- 2 oregano
- 1/2 salt
- 1 shallots
- 2 parsley
- 1/3 feta cheese
- 2 romano cheese
- 1/3 half-and-half cream
- 1/2 eggs
- 3 salt
- pepper
- thyme
Instructions:
1. dough.
2. mix ingredients; knead for about 2-3 minutes; adding flour to until it doesn't stick to the hands- separate into 3 equal parts.
3. filling.
4. beat eggs.
5. mix all other ingredients; heat in pot until cheese starts melting.
6. allow to cool to room temperature; then mix in eggs.
7. assembly.
8. roll out the 3 dough balls- so that each one is a bit bigger than your baking pan (i use 8x12 in.)- the amount of dough, for that size will give you the right thickness.
9. place the first layer on the greased pan, with ends hanging over the pan rim- add half the filling, follow on with the second dough layer-add the rest of the filling,finish off with the last dough layer; fold the dough layers together pluck a few holes with a knife, making sure you go through the second layer of dough.
10. bake for 3/4 hour at around 400 degrees F.
Title: Healthy Oatmeal Cookies!!!
Ingredients:
- 1 Splenda granular
- 1/2 eggs
- 1/2 whole wheat flour
- 2 baking soda
- 1 1/2 cinnamon
- 1 salt
- 1 vanilla
- 1/2 old fashioned oats
- 1 raisins
- 3
- 1
Instructions:
1. Preheat oven to 350°.
2. Beat butter, Splenda Brown Sugar, and Splenda until creamy.
3. Add eggs; beat well.
4. Add flour, soda, salt, and cinnamon. Mix well.
5. Add vanilla.
6. Stir in oats and raisins.
7. Drop cookies on a greased cookie sheet.
8. Bake for 10-12 minutes or until golden brown.
Title: Fruitcake
Ingredients:
- 2 butter
- 8 eggs
- 5 flour
- 1/2 nutmeg
- 1/2 mace
- 1/2 cinnamon
- 1 light raisins
- 1 1/2 pecans
- 4 white sugar
- 4 baking powder
- 2 salt
- 1 vanilla
- 1/2 honey
- 1 brandy
- 1/2
Instructions:
1. Combine fruit, raisins and pecans in a bowl.
2. Stir in 1 cup flour.
3. Cream butter, sugar, spices and eggs until light.
4. Combine remaining flour, salt and baking powder.
5. Combine honey, vanilla, almond extract and brandy; blend well.
6. Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.
7. Stir in fruit-nut mixture.
8. Spoon into pans-batter should be too stiff to pour.
9. Bake at 250º for two hours, until toothpick inserted in center comes out clean.
10. While still hot, spoon 2 tablespoons of brandy over each cake.
11. When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.
Title: Our Gareth's Cherry and Coconut Crumble
Ingredients:
- 2 cherries in syrup
- 50 sugar
- 1/2 lemon, rind of
- 1 1/2 cornflour
- 2 water
- 1 butter
- 5 plain flour
- 3 butter
- 3 caster sugar
- 2
Instructions:
1. Preheat the oven to 180C/350°F.
2. Pit the cherries if they're not already and put in a pan along with the syrup they came in, the sugar and lemon rind and bring to the boil.
3. Mix the cornflour with the water in a small cup and add to the cherries once boiling. Stir constantly until the mixture thickens (1 minute or so).
4. Take of the heat and add the butter. set aside.
5. To make the topping sieve the flour into a bowl, cut the butter into small cubes and rub into the flour until it resembles fine breadcrumbs (you could use a food processor).
6. Now add the sugar and coconut and mix well.
7. To assemble to crumble, pour the cherry mixture into an ovenproof dish and sprinkle the coconut mixture on top.
8. Bake for 30-40 minutes until golden brown and serve with lashings of custard or cream.
Title: Cream Puffs or Eclairs With Vanilla Pastry Cream
Ingredients:
- 1/2 butter
- 1 water
- 1/4 salt
- 1 flour
- 4 eggs
- 3/4 sugar
- 1/4 flour
- 1/4 salt
- 1 1/2 milk
- 6 vanilla extract
- 1 1/2 heavy cream
- 1 1/2 butter
- 2 powdered sugar
- 2 milk
- 1
- 3
Instructions:
1. Make vanilla pastry cream:
2. In 2 quart saucepan, combine sugar, flour and salt; stir in milk.
3. Over medium heat, cook, stirring until mixture thickens and boils, about 10 minutes.
4. Boil 1 minute.
5. In a small bowl with fork, beat 6 egg yolks slightly.
6. Beat small amount of heated milk mixture into yolks.
7. Slowly pour egg mixture back into milk mixture, stirring.
8. Cook over medium low heat, stirring till mixture thickens and coats spoon well, about 8 minutes (do not boil).
9. To check thickness, lift metal spoon from mixture and hold up 15 seconds - spoon should not show through mixture.
10. Remove from heat; stir in vanilla.
11. At this point I usually put this custard through a strainer to get out any lumpy cooked egg pieces.
12. Cover surface with plastic wrap, and chill well, about 2 hours.
13. When custard is cool, in a small bowl with mixer at medium speed, beat heavy/whipping cream till stiff peaks form.
14. With a rubber spatula, gently fold whipped cream into custard.
15. Puffs:
16. Spray 1 or 2 large cookie sheets with nonstick spray. Heat oven to 375.
17. In 2 qt saucepan over medium heat, heat butter, water and salt till butter mixture boils.
18. Remove from heat.
19. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves sides of pan.
20. Add eggs to the flour mixture, one at a time, beating well after each addition, till smooth.
21. Cool mixture slightly.
22. Using a large spoon and rubber spatula, drop batter onto cookie sheets int 12 large mounds, 3 inches apart, swirling the top of each.
23. (for eclairs, instead of mounds, spread the choux paste into 5" by 3/4" rectangles).
24. Bake 50 minutes (this is what the original recipe says - however, I NEVER bake them that long - more like 35 minutes - go by your own oven - if they're looking puffed and browned and dry, they're probably done).
25. At this point, remove from oven, cut a small slit in the side of each puff and return to the oven and bake for 10 minutes.
26. Turn off oven and let dry for 5-10 minutes (I don't usually do this and it doesn't seem to matter too much).
27. When puffs are cool, slice top off of each - there will probably be some webby looking soft dough inside - carefully pull this out to make it hollow.
28. Fill each shell with the chilled pastry cream.
29. Replace top and sprinkle with powdered sugar.
30. For Eclairs:
31. Go through the same process, but top with semisweet chocolate glaze: In saucepan, melt 2 squares semisweet chocolate and 2 T butter, stirring constantly (or heat briefly in the microwave to melt) Stir in 1 cup powdered sugar and 3 T milk till smooth.
Title: Walnut Upside Down Cake
Ingredients:
- 1 white sugar
- 1 flour
- 1/4 salt
- 2 baking powder
- 1 walnuts
- 2/3 golden raisin
- 2/3 milk
- 1 brown sugar
- 1 1/2 water
- 1 butter
Instructions:
1. In an 8"x8" glass baking dish, mix first four ingredients.
2. Add walnuts and golden raisins.
3. Stir in the milk.
4. When blended, smooth mixture in the pan.
5. Stir brown sugar, water, and butter until sugar dissoves, then gently pour over the cake.
6. Bake at 350 degrees for 30-35 minutes.
Title: Can't Believe It's Gluten-Free Carrot Cake
Ingredients:
- 1/2 white sugar
- 1/2 brown sugar
- 1/2 eggs
- 2 cornstarch
- 3/4 potato starch
- 2/3 baking soda
- 3/4 baking powder
- 1/2 cinnamon
- 1 salt
- 1/2 xanthan gum
- 1/2 water
- 3 carrots
- 1/2 powdered sugar
- 1 1/2 cream cheese
- 2 butter
- 3 vanilla flavoring
- 2 milk
- 1
- 3
Instructions:
1. Preheat oven to 300 degrees.
2. In a large bowl, combine oil, sugar, and brown sugar. Mix well.
3. Add all remaining ingredients except for nuts and carrots. Mix well, being sure that no lumps remain in the batter.
4. Mix in carrots and nuts.
5. Pour batter into greased 8x8 or 9x9 baking pan.Bake 45-55 minutes, until toothpick inserted in center tests clean.
6. Note that this cake with have a bit of a dome when first removed from the oven. It will settle as it cools.
7. For icing: Combine powdered sugar, cream cheese, butter, and vanilla. Beat very well. Add a few drops of milk as needed.
8. Spread icing on cooled cake.Freeze extra portions.
Title: FIRNI (AFGHAN CUSTARD)
Ingredients:
- 2 cornstarch
- 1/3 sugar
- 3/4 cardamom pod
- 1/2 pistachios
- 1/4
Instructions:
1. Pour about 1/2 cup of the milk into a small bowl, and the rest into a medium saucepan. Whisk the cornstarch with the milk in the bowl until smooth, and then add it to the milk in the saucepan. Whisk in the sugar and cardamom. Cook over medium-high heat, whisking constantly to avoid lumps and it sticking to the bottom, until it’s gently bubbling and thick like cream of wheat, for 4 to 6 minutes. Stir in the almonds. Continue to whisk for 2 more minutes. Take off the heat and pour into a totally dry 9-inch diameter and 3 1/2-inch deep serving bowl (it fills halfway). Let cool for about 30 minutes at room temperature. Then put in the refrigerator and chill until soft but firm, about 1 1/2 hours.
2. Sprinkle with ground pistachios and serve.
Title: Haupia Recipe
Ingredients:
- 2 coconut milk
- 3 water
- 6 cornstarch
- 1 sugar
Instructions:
1. Mix 2 cups water with cornstarch. Set aside.
2. Bring coconut milk, sugar and remaining water to a rolling boil on high heat.
3. Pour cornstarch mixture into boiling coconut milk and cook till mixture thickens, blending with a whip.
4. When mixture is smooth and thick pour into a clean baking tray.
5. Cool to room temperature, then chill until cold.
6. Cut into 1-inch squares.
7. Serve on ti leaf lined trays.