lumicero/recipes-ing2inst huggingface dataset:
Title: Pistachio Cake (from mix)
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 5 water
- 1/2 milk
- 1 1/2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10 inch Bundt pan.
3. In a large bowl; mix together cake mix, pudding, water, eggs, and oil.
4. Pour into prepared Bundt pan.
5. Bake 45 minutes, or until cake tests done.
6. Allow to cool on a wire rack.
7. when cool sift on powdered sugar.
Title: Carrot Fruitcake
Ingredients:
- 3 flour
- 2 cinnamon
- 1 salt
- 2 baking soda
- 2 baking powder
- 1 1/2 sugar
- 2 eggs
- 4 carrots
- 3 raisins
- 1 dates
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 10" inch tube pan.
3. SIFT TOGETHER: flour, cinnamon, salt, baking soda, baking powder.
4. COMBINE: oil, sugar, and eggs one at a time.
5. Gradually combine egg mixture into dry ingredients, mixing until smooth.
6. ADD: carrots, raisins, candied fruit, dates, and chopped nuts.
7. Spoon into a greased 10" tube pan.
8. Bake at 350 degrees for 1-1/2 hours.
Title: Apple Cobbler Cupcakes W/Pumpkin Pie Frosting
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/4 baking powder
- 1/4 baking soda
- 1/2 ground ginger
- 1/2 unsalted butter
- 3/4 brown sugar
- 1/4 sugar
- 2 eggs
- 1/2 sour cream
- 1/4 apples
- 2 1/2 sugar
- 3/4 salt
- 1/2 pumpkin pie spice
- 1 1/2 eggs
- 2 canned pumpkin
- 15 evaporated milk
- 12
Instructions:
1. For the cupcakes:
2. In a medium-sized bowl, whisk flour, baking powder, baking soda, and ginger.
3. Beat butter and sugars in a large bowl until light and fluffy.
4. Beat in eggs, sour cream, and lemon extract until blended.
5. Mix in flour mixture.
6. Fold in apples.
7. Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).
8. Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
9. For the frosting:
10. Preheat oven to 425°F.
11. In a large bowl, beat eggs.
12. Stir in sugar, salt, and pumpkin pie spice.
13. Mix in pumpkin.
14. Mix in evaporated milk.
15. Pour into 9" pie plate (no crust needed).
16. Bake for 15 minutes.
17. Reduce heat to 350 F and bake for another 40-50 minutes, until a toothpick comes out dry.
18. Remove from oven and leave on counter for two hours before use.
19. Once it is cooled, beat it in a large mixing bowl with electric mixer. Put into a piping bag and pipe onto the cupcakes.
Title: Crock Pot Brilliant Red Pears
Ingredients:
- 3 boiling water
- 1 1/2 cranberry juice cocktail
- 1 cinnamon sticks
- 1 cloves
- 6 pears
- 15
Instructions:
1. In crock pot, combine Jell-o and boiling water; stir in cranberry juice cocktail, cinnamon and cloves.
2. Add pears, turning in syrup to coat all sides.
3. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
4. Turn pears once while cooking.
5. Best served warm with ice cream, but can also be served chilled with the syrup.
Title: Lighter French Silk Pie
Ingredients:
- 30 pitted dates
- 2 water
- 2 canola oil
- 1 brewed coffee
- 1 water
- 1 unflavored gelatin
- 1 1/2 egg
- 1 1% low-fat milk
- 1/2 light brown sugar
- 8 bittersweet chocolate
- 1/3 vanilla extract
- 2 cream of tartar
- 1 1/2
- 2
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Coat 9" pie pan with cooking spray.
3. Combine chocolate wafers and dates in food processor. (Note: You can use another brand of chocolate wafers, but try to find one with no hydogenated oils or you'll be adding lots of fat you don't need) Chop finely. Add water and oil and process until moistened. Press into bottom and sides of pie pan.
4. Bake crust 10 minutes until crisp. Set aside to cool.
5. Combine coffee and water in bowl. Sprinkle gelatin on top and set aside.
6. Whisk egg, milk, 3 tablespoons brown sugar and cocoa in small saucepan. When wmooth, turn heat on low and continue whisking until thickened. Do not simmer.
7. Remove from heat. Add gelatin mixture; stir until dissolved.
8. Add chocolate and vanilla, stirring until melted. Set aside cool 30 minutes.
9. With electric mixer on low speed, beat together egg whites and cream of tartar in large bowl. When frothy, raise speed to high and beat until soft peaks form. Gradually add 5 tablespoons brown sugar, beating until smooth and glossy.
10. Whisk 1/4 of meringue into chocolate mixture until smooth. Fold chocolate mixture into remaining meringue with whisk.
11. Spoon into the crust and chill, uncovered, 3 hours.
12. Garnish with chocolate shavings before serving.
13. Need chocolate shavings? Make your own!Place block of chocolate (at least 2 oz) on wax paper. Microwave on Defrost 10-25 seconds until slightly softened. With swivel-bladed veggie peeler, shave into curls.
Title: Algerian Beghrir Pancake
Ingredients:
- 2 fine semolina
- 1 plain flour
- 1 whole wheat flour
- 3 eggs
- 2 baking powder
- 1 instant yeast
- 2 sugar
- 1 salt
- 1 warm water
- 2 milk
- 1
Instructions:
1. Combine all dry ingredients with the eggs.
2. Add the water and the milk a little at a time until you achieve a thick but runny consistency.
3. Heat a little oil in the frying pan then add just under a ladleful of batter and immediately start swirling it round the pan to get a nice even layer. Leave some space near the rim so it can come out easier.
4. Watch the holes as they appear and leave it on the heat until the top dries out.
5. Traditional beghrir is quite thick and you only cook one side. However I do like them a bit thinner. That also means you are able to turn them and lightly cook the other side. It should not take more than a minute.
6. Serve it with honey, jam or nutella.
Title: Peach Crisp With Maple Sauce
Ingredients:
- 1 all-purpose flour
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 1/2 butter
- 8 maple syrup
- 2 lemon, juice and rind of
- 1/2 maple syrup
- 1/3 light corn syrup
- 1 1/2
- 3
Instructions:
1. to prepare CRISP:
2. combine flour, sugar, cinnamon and nutmeg and salt.
3. cut in butter with pastry blender till crumbly.
4. Combine peaches with maple syrup, lemon juice and rind.
5. Place in 9" square pan.
6. Sprinkle with crumb mixture.
7. Cover with foil and bake at 375* for 30 minutes.
8. Remove foil and bake 15 minutes more.
9. to prepare MAPLE SAUCE:
10. combine ingredients and simmer for 30 minutes or until thickened and reduced.
11. Chill.
Title: Summer Dessert Pizza
Ingredients:
- 1/4 margarine
- 1/2 sugar
- 1 egg
- 1/4 vanilla
- 1 1/4 flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 4 cream cheese
- 1/4 powdered sugar
- 1 fresh strawberries
- 1 mandarin oranges
- 1 kiwi
- 2 fresh blueberries
- 1/3 nectarine
- 1 sugar
- 1/4 water
- 1/4 cornstarch
- 1/4
- 2
Instructions:
1. Mix crust ingredients and chill for 30 minutes. Then press dough onto a greased 12 or 14 inch pizza pan.
2. Bake at 350 for 12 to 15 minutes or until light golden brown. Cool completely. Spread cream cheese mix over the cooled crust.
3. Arrange fruit over cream cheese mixture. Combine glaze ingredients in a sauce pan; bring to a boil, stirring constantly. Boil 1 to 2 minutes until thickened.
4. Cool to room temperature and brush over fruit. Refrigerate and enjoy!
Title: Banana Bars With Toasted Pecan Frosting
Ingredients:
- 1 sugar
- 3/4 butter
- 1/2 brown sugar
- 1/2 sour cream
- 2 eggs
- 2 bananas
- 1 vanilla
- 2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 butter
- 2 powdered sugar
- 1 cream cheese
- 1 vanilla
- 1/2 pecans
Instructions:
1. Heat oven to 375°F Combine sugar, 3/4 cup butter, brown sugar, sour cream and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas and vanilla. Continue beating until well mixed. Reduce speed to low; add all remaining bar ingredients. Beat until well mixed.
2. Spread batter into greased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
3. Melt 1/4 cup butter in 1-quart saucepan over medium heat. Cook, stirring constantly and watching closely, until butter just starts to turn golden (5 to 6 minutes). (Butter will get foamy and bubble.) Remove from heat. Cool completely.
4. Combine browned butter, powdered sugar, cream cheese and vanilla in small bowl. Beat at low speed, scraping bowl often, until smooth (2 to 3 minutes). Frost cooled bars. Sprinkle with pecans.
Title: Chocolate Walnut Rum Balls
Ingredients:
- 3 1/4 confectioners' sugar
- 3/4 walnuts
- 1/4 light corn syrup
- 1 1/2 rum
- 3
- 1/2
Instructions:
1. In a large bowl, stir together the wafers, sugar, cocoa and nuts.
2. Blend in corn syrup and rum.
3. Shape into 1-inch balls and roll in additional confectioner's sugar.
4. Store in airtight container for several days to build flavor.
5. Roll again in confectioners' sugar before serving.
Title: Jelly Roll
Ingredients:
- 3 eggs
- 1 sugar
- 1 flour
- 1 cream of tartar
- 1/2 baking soda
- 1/3 cold water
- 2 pure vanilla extract
- confectioners' sugar
Instructions:
1. Preheat oven to 375°F.
2. Spray a 11 x15 baking/jellyroll pan with a light spritz of Pam.
3. Fit with waxed paper and spray with cooking Pam again.
4. Whip eggs, sugar, vanilla and water until light.
5. Mix in dry ingredients.
6. Pour thin batter unto sheet.
7. Bake until sponge is golden and springs to the touch.
8. Turn out on cloth wrung in cold water.
9. Remove waxed paper.
10. Spread with jam/jelly.
11. Using the cloth as an aid, roll up the cake into a roll and trim the ends.
12. Place on platter.
13. Sprinkle with confectioner sugar.
14. Serve warm or cold. Enjoy! =).
Title: Pumpkin Pie Squares
Ingredients:
- 1 all-purpose flour
- 1/2 old fashioned oats
- 1/2 dark brown sugar
- 1/2 butter
- 1 pumpkin
- 1 eggs
- 2 granulated sugar
- 3/4 salt
- 1/2 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/4 pecans
- 1/2 dark brown sugar
- 1/2 butter
- 2
Instructions:
1. Preheat oven 350°F Grease a 13 x 9-inch glass baking dish.
2. To prepare crust, combine flour, oats, brown sugar and butter. Using a pastry blender or fork, stir until crumbly. Press into prepared pan and bake 15 minutes, or until partially set.
3. To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt and spices. Pour over crust and bake 30 minutes.
4. To prepare topping, combine pecans, brown sugar and butter. Remove pan from oven and sprinkle topping evenly over filling. Bake 15 to 20 minutes, until filling is set. Cool completely on a wire rack before cutting into squares. Serve with whipped cream, if desired.
Title: Mint Chocolate Chip Cupcakes
Ingredients:
- 125 butter
- 125 caster sugar
- 2 eggs
- 125 self-rising flour
- 3 chocolate chips
- 100 butter
- 175 confectioners' sugar
- 350 boiling water
- 3 vanilla extract
- 3
- 3 -4
Instructions:
1. Preheat the oven to 190°C/375°F (gas 5).
2. Line a 12-hole muffin tin with paper cases.
3. To make the cupcakes, beat the butter and sugar together in a bowl until the mixture is light and fluffy. Add the eggs, flour and peppermint flavouring and beat the mixture unitl smooth, then stir in the chocolate drops.
4. Divide the mixture between the paper cases and bake in the centre of the oven for 12 to 15 minutes until the cakes have risen and are just firm to touch in the centre. Remove the cakes from the oven and transfer them to a wire rack to cool.
5. For the frosting, beat the butter in a bowl to soften it. Add the confectioner's sugar, boiling water and vanilla extract and beat until the frosting is very smooth and pale in colour. Add some green colouring and some pepperment flavoring and mix well. Spread over the cupcakes and then scatter chocolate sprinkles on top.
6. Note: You can add green colouring to the cupcake mixture to give you cupcakes a great look. It might look funny at first, but once the topping is on it looks really good.
Title: Jumbo Ginger Cookies
Ingredients:
- 3/4 butter
- 3/4 shortening
- 2 brown sugar
- 2 eggs
- 1/2 molasses
- 3 1/3 flour
- 2 baking soda
- 2 cinnamon
- 1 clove
- 2 ginger
Instructions:
1. Combine the butter, shortening and sugar in a LARGE mixing bowl. Beat with an electric mixer until creamy.
2. Add the eggs and continue beating, the add the molasses. Mix well.
3. Add the spices and flour a bit at a time, using the low speed on your mixer. As the dough thickens, you'll have to increase this to medium and possibly high speed. Mix the ingredients thoroughly. The dough is quite stiff and it tries to crawl out of the bowl.
4. Moisten your hands and roll the dough lightly into one inch balls.
5. Place on an ungreased baking sheet about 2-inches apart. Flatten the dough to about 1/4-inch thickness with an egg flipper or your fingers. (Personally, I skip this step as the cookies flatten and spread out themselves so it saves some time).
6. Bake at 375° for six to eight minutes. Remove cookies from sheet and cool on a wire rack. Count quickly!
Title: Pineapple Upside Down Cake
Ingredients:
- 1/4 butter
- 3/4 brown sugar
- 9 pineapple rings
- 9 maraschino cherries
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 2/3 flour
- 3 baking powder
- 1/4 salt
- 2/3 milk
- 1 vanilla
Instructions:
1. Melt 1/4 cup butter in an 8"pan.
2. Stir in brown sugar.
3. Arrange pineapple on top and place a cherry in each pineapple hole.
4. Set aside.
5. In bowl cream butter and sugar.
6. Add eggs and beat until very light and fluffy.
7. Mix dry ingredients in another bowl.
8. Beat dry ingredients into egg mixture alternately with milk.
9. Add vanilla.
10. Bake 350 for 30-35 minute or until toothpick inserted comes out clean.
11. Invert cake on plate.
Title: Gingerbread Cookies
Ingredients:
- 3 flour
- 1/4 salt
- 3/4 baking soda
- 2 ground ginger
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground cloves
- 1/2 butter
- 1/2 sugar
- 1 egg
- 2/3 molasses
Instructions:
1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.
2. With a hand mixer cream the butter and sugar until light and fluffy.
3. Add the egg and molasses and beat until well combined.
4. Gradually add the flour mixture beating until incorporated.
5. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
6. Preheat oven to 350 degrees F and place rack in center of oven.
7. Line two baking sheets with parchment paper and set aside.
8. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.
9. Use a floured cookie cutter to cut out the cookies.
10. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch apart.
11. Bake for about 8 - 12 minutes or till they are firm and the edges are just beginning to brown.
12. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
Title: Buttermilk Chocolate Cupcakes
Ingredients:
- 1/2 margarine
- 1 stevia
- 2 eggs
- 1/2 cornstarch
- 1 xanthan gum
- 1 salt
- 1 baking soda
- 1/2 buttermilk
- 1
- 2/3
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line the cups of 18 muffin cups with paper liners and set aside.
3. In medium bowl, cream butter and sugar together with an electric mixer till light and fluffy, then add the eggs one at a time, beating after each addition till well blended.
4. In a small mixing bowl, combine the flour, salt, and baking soda and mix well.
5. Add alternately with the buttermilk to the creamed mixture, ending with the flour mixture and beating till well blended. I usually use reconstituted buttermilk powder in my cooking. (4 tbsp buttermilk powder and 1 cup water = 1 cup buttermilk).
6. Fill the cups of each cup till half full and bake for 20 to 25 minutes or until done.
7. Let the cupcakes cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Title: Strawberry and Cream Cupcakes
Ingredients:
- 1 fresh strawberries
- 1 1/4
- 1/3
- 3
- 1
- 1/2
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans).
2. Place paper baking cup in each of 24 regular-size muffin cups.
3. Make and bake cake mix as directed on box for 24 cupcakes, substituting soda for the water and using oil and egg whites.
4. Cool in pan 10 minutes; remove from pan to cooling rack.
5. Cool completely, about 30 minutes.
6. Stir 1 or 2 drops food color into frosting.
7. Frost cupcakes.
8. In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag.
9. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.
10. Garnish with fresh strawberries, if desired.
Title: Molasses and Spice Lemon Sandwich Cookies
Ingredients:
- 3/4 molasses
- 1/4 water
- 1/3 fresh ginger
- 1 white sugar
- 1 all-purpose flour
- 2 1/2 baking soda
- 1 1/2 ground ginger
- 2 ground cinnamon
- 1 ground cloves
- 1/2 nutmeg
- 1/2 salt
- 1/4 white sugar
- 2 fresh lemon juice
- 3 confectioners' sugar
- 3
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine wet ingredients and sugar in one bowl, dry ingredients in another, then combine.
3. Chill for about in hour so the dough is easy to work with.
4. Form into balls and roll in sugar and place on a baking sheet lined with parchment paper. Bake for 10 minutes or until the tops just start to crack a bit. Remove from oven and cool completely before filling.
5. Filling:
6. Combine remaining 3 tablespoons margarine, lemon juice, and confectioner's sugar in bowl and whisk until smooth. Spread heaping teaspoon filling over bottoms of half of cooled cookies. Top with remaining cookies and let filling set 1 hour.
7. When cookies are cool, and filling is ready, just frost the bottom of one cookie with the frosting and place another cookie on top to make a sandwich.
8. Enjoy!
Title: Island Spiced Upside-Down Sweet Potato Cake
Ingredients:
- 1 pineapple in juice
- 1 butter
- 1/4 light brown sugar
- 1 ground ginger
- 1/4 dried cranberries
- 1 eggs
- 3 applesauce
- 1/3 sweet potatoes
- 1 1/2
Instructions:
1. Drain pineapple, reserving 3 tablespoons and 1/2 cup juice. Set aside 1 whole pineapple slice; cut 6 slices in half (save remainder of pineapple and juice for another use).
2. Preheat over to 350. Put butter in a 9x2-inch springform cake pan and place in the oven until butter has melted; set aside. In a small bowl, combine brown sugar, ginger, and 3 tablespoons pineapple juice. Pour mixture into pan with melted butter and tilt to evenly distribute. Place whole pineapple ring in the center of the pan; arrange half slices in crescents around the center. Fill in spaces with dried cranberries.
3. In a bowl, combine dry cake mix, eggs, applesauce, sweet potato, and 1/2 cup pineapple juice. Using a fork, stir vigorously about 2 minutes, scraping sides until well mixed. Spread over pineapple in pan. Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes. Invert onto platter, replacing any fruit that remains in the pan.
4. Serve warm or at room temperature topped with a dollop of whipped cream, if desired.
5. NOTE: If using a 13x9-inch pan, leave pineapple slices whole and bake for 30 to 35 minutes or until the cake tests done. (I used 8 slices in my pan).
Title: Crazy Cake
Ingredients:
- 3 flour
- 2 sugar
- 1/3 cocoa powder
- 1 salt
- 2 baking soda
- 2 vinegar
- 1 vanilla
- 1/2 water
- 2
Instructions:
1. Preheat oven to 350°F.
2. Sift dry ingredients together into a mixing bowl.
3. Make 3 wells in dry ingredients with a spoon. In one hole put the vinegar, another the vanilla, the other the oil. Pour water over top and beat with fork until smooth.
4. Bake 35-40 Minutes.
5. Frost with "Crazy Cake Frosting" Recipe #140056.
Title: Light Chocolate Cake With Raspberry Filling & Chocolate Glaz
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/4 sugar
- 3/4 baking soda
- 1 1/4 salt
- 1/4 skim milk
- 1 canola oil
- 2/3 eggs
- 2 vinegar
- 1 vanilla
- 1 frozen raspberries
- 12 sugar
- 1/3 cornstarch
- 3 confectioners' sugar
- 1 skim milk
- 3 butter
- 2 margarine
- 1 vanilla
- 1
Instructions:
1. For Cake: Preheat oven to 350F and grease and flour two 8-inch round pans. In a large mixer bowl, combine flour, sugar, cocoa, baking soda and salt with a whisk. Add milk, oil, eggs, vinegar, and vanilla and beat at high speed 3 minutes. Pour into prepared pans.
2. Bake 30-35 minutes until a toothpick test comes out clean. Cool 10 minutes before removing from pans to cool completely on wire rack.
3. For Filling: Prepare this as cakes are baking. In a blender or food processor, puree raspberries until smooth. Press through fine sieve to remove seeds. In small saucepan, combine raspberry puree, sugar and cornstarch and bring to a boil over medium heat, stirring constantly. Boil 1 minute then remove from heat and refrigerate for 1 hour.
4. For Glaze: In a small saucepan, combine confectioner's sugar, cocoa, milk and butter. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla. Refrigerate 30 minutes.
5. To Assemble: After the cakes are cool completely, the filling has refrigerated for one hour and the glaze for 30 minutes, place one cake layer on a serving/cake plate. Spread the raspberry filling on the one cake layer. Top with the second cake layer. Drizzle the chocolate glaze over the top and down the sides of the cake. For a fancier garnish, top/decorate the top with fresh raspberries as desired.
Title: Mini Pumpkin Cakes
Ingredients:
- 3/4 butter
- 1 cream cheese
- 2 sugar
- 2 eggs
- 1 1/2 canned pumpkin
- 1/2 vanilla extract
- 3 all-purpose flour
- 1 pumpkin pie spice
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
Instructions:
1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pumpkin and vanilla.
2. Combine flour and next 4 ingredients; gradually add to butter mixture, beating at low speed just until blended. Spoon batter into 2 lightly greased pumpkin-shaped muffin pans (or mini-bundt pans), filling three-fourths full.
3. Bake at 350° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).
4. Cut rounded tops off muffins to make them flat. Invert top muffins onto bottom muffins, forming pumpkins. Drizzle Caramel-Rum Glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.
5. CARAMEL STEM: Press 1 caramel between fingers, lengthening to 1 1/2 to 2 inches to form a stem. Curl stem gently.
6. CARAMEL LEAVES: Roll caramels into 2-inch squares on a flat surface, using a rolling pin. Cut into leaves, using a paring knife. Gently press tips of leaves to flatten, if desired. Score leaves, using a paring knife. Pinch bottoms of leaves together.
7. CARAMEL VINES: Cut 1 caramel into 3 equal pieces. Squeeze each piece gently to flatten, and roll between hands or on a flat surface into a long thin rope. Twist ends to curl.
Title: Rhubarb Crisp
Ingredients:
- 3/4 artificial sweetener
- 3 cornstarch
- 3 rhubarb
- 2 apples
- 1 old fashioned oats
- 1/2 butter
- 1/2 brown sugar
- 1/3 all-purpose flour
- 1 ground cinnamon
Instructions:
1. In a large bowl combine sweetner and corn starch. Add rhubarb and apples (strawberries may be substituted). Toss to coat and spoon into an 8" square baking dish.
2. In a small bowl. combine oats, brown sugar, butter, flour , and cinnamon until mixture resembles course crumbs. Sprinkle over fruit mixture.
3. Bake at 350 degrees for 45 minutes or until bubbly and fruit is tender.
4. Serve warm or cold with ice cream or whipped topping.