lumicero/recipes-ing2inst huggingface dataset:
Title: Albanian Date Cookies
Ingredients:
- 1 vanilla extract
- 1/2 baking powder
- 1 1/2 baking soda
- 1 sugar
- 1/2 flour
- 1 ground walnuts
- 3 sugar
- 1/2 water
- 1 lemon juice
- 2
- 1/2
Instructions:
1. Put the orange juice, oil and vanilla extract into a large bowl. In a separate bowl, mix the dry ingredients, then add to the orange juice mixture until a soft dough forms.
2. Break off pieces of the dough and roll into 1 1/2 inch balls. Place on an ungreased cookie sheet, and press one date into the center of each cookie.
3. Bake at 350 degrees for 20 to 25 minutes. Remove from the oven and let cool.
4. After the cookies have cooled, spread the crushed walnuts out on a plate. Mix together the water, sugar and lemon juice in a small saucepan and bring just to a boil over the stove.
5. Dip each cookie into the syrup, then press the bottom of the cookie into the walnuts. Repeat until all the cookies are done.
Title: Fluffy Orange Sponge Cake
Ingredients:
- 10 eggs
- 2 sugar
- 1 3/4 flour
- 1/4 cornflour
- 1/2 salt
- 2 baking powder
- 3 orange zest
- 4
Instructions:
1. Preheat the oven to 350°C.
2. Grease a large pan or two smaller ones and line with waxed paper. Grease the paper and coat with a corn flour and sugar mixture.
3. Whisk egg yolks, adding half the sugar gradually until light coloured and creamy.
4. Add oil, orange juice and orange zest and beat again.
5. Whisk egg whites until very light and forms soft peaks.
6. Add the other half of sugar gradually beating on medium to high speed.
7. Add corn flour, flour, salt and baking powder gradually to the egg yolks, beating all the while.
8. Gently fold in the egg whites with a rubber spatula until well mixed.
9. Spoon the mixture into the pan and bake for 35- 45 minutes until brown.
10. A toothpick inserted into the center should be clean and the midlle should spring back when touched.
Title: Microwave Golden Apple Chunks
Ingredients:
- 4 cooking apples
- 1/4 brown sugar
- 1 cinnamon
- 1
Instructions:
1. Peel, core, and quarter apples.
2. Place in 1 quart micro-proof casserole.
3. Combine brown sugar and cinnamon; sprinkle over apples.
4. Dot with butter. Cover and bake on high for 4 minutes.
5. Stir; bake 4 more minutes.
Title: S'mores Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 3/4 brown sugar
- 1/4 granulated sugar
- 2 eggs
- 1 vanilla
- 3 rolled oats
- 1 chocolate chips
- 1 mini marshmallows
- 2 graham crackers
Instructions:
1. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. In medium bowl whisk together flour baking soda and salt. Set aside.
3. In large bowl, use electric mixer on medium to beat together the butter and both sugars until creamy, about 4 minutes.
4. With the mixer on low add the eggs one at a time, beating gently until combined. Add vanilla. With the mixer still on low add flour mixture.
5. Mix in the oats, chocolate chips, marshmallows and graham crackers until just combined.
6. Evenly space 6 rounded tablespoons of dough per baking sheet, leaving plenty of room between them. Bake cookies for 10 to 12 mins, or until golden brown.
7. Cool for 15 mins on baking sheet then transfer to wire rack to cool completely.
Title: Brown Sugar Dip
Ingredients:
- 1/2 brown sugar
- 1 cream cheese
- 1 sour cream
- 1 vanilla extract
- 1/2 brown sugar
- 1
Instructions:
1. Beat brown sugar and cream cheese at medium speed with an electric mixer until smooth.
2. Add sour cream,vanilla,and if desired, coffee liqueur, beating until blended and smooth, fold in whipped topping.
3. Cover and chill 4 hours.
4. Garnish, if desired with the extra brown sugar.
5. Serve with assorted fruit.
Title: Shell Ice Cream Topping
Ingredients:
- 2 chocolate chips
- 1/2 - 1 peanut butter
- 1
Instructions:
1. Melt chips in microwave or double boiler. (For microwave, heat 10-20 seconds at a time and stir after each interval.).
2. Stir in oil. The amount will vary depending on the type and brand of chips. You will know when you have enough oil when the mixture runs smoothly off the spoon.
3. Add mix-in, if desired.
4. Pour over ice cream and wait a few seconds for it to harden. Enjoy!
Title: Southwest Georgia Pound Cake
Ingredients:
- 1 unsalted butter
- 3 sugar
- 6 Splenda Sugar Blend for Baking
- 3 eggs
- 1/2 all-purpose flour
- 1/2 baking powder
- 1 salt
- 2 heavy cream
- pure vanilla extract
Instructions:
1. Generously grease and flour a 10-inch bundt pan: DO NOT PREHEAT OVEN.
2. Using an electric mixer, cream the butter and sugar together until fluffy; add the eggs one at a time, beating well after each addition.
3. Sift together the flour, baking powder, and salt; alternately add flour mixture and heavy cream to the butter-sugar mixture, beginning and ending with flour; stir in flavoring.
4. Pour batter into prepared pan; PUT INTO COLD OVEN and set the temperature to 325°F Bake for 1 hour and 15 minutes WITHOUT OPENING THE DOOR (DON'T PEEK); Bake an additional 15 minutes if necessary.
5. Remove from the oven and cool in pan for 15 minutes, invert cake onto cake plate.
Title: Heavenly Turtle Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 sweetened condensed milk
- 3 butter
- 1 pecans
- 1
- 1/2
- 2
- 1
Instructions:
1. Preheat oven to 350°F
2. Mix cake mix per box directions. Pour 1/2 of cake batter into a well greased 13 X 9 pan. Bake until cake begins to pull away from sides of pan (15-20 minutes).
3. In a non stick heavy sauce pan, melt butter, caramels and condensed milk until creamy and there are no lumps from candies.
4. Add one bag of chocolate chips to the layer of cake in pan, add nuts, then pour on caramel sauce, then top with 2nd bag of chocolate chips and remaining cake batter.
5. Return to oven and cook until top layer of cake springs back at touch (about 30 minutes).
6. Cool, cut and serve.
7. This always taste better if made a day ahead.
Title: Choco-Orange Shortbread
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 powdered sugar
- 2/3 butter
- 1/2 - 1
- 3/4
Instructions:
1. In a medium mixing bowl stir together the flour and powdered sugar.
2. Using a pastry blender cut in the butter onad orange peel until the mixture resembles fine crumbs and starts to cling.
3. Stir in chocolate pieces.
4. Form the mixture into a ball and knead until smooth.
5. Shape dough into 1 inch balls.
6. Place 2 inches apart on an ungreased cookie sheet.
7. Using the bottom of a glass,slightly flatten balls to 1/2 inch thickness.
8. Bake at 325 for 10-12 minutes.
9. Cool on cookie sheets for 1 minutes.
10. Remove and cool on wire racks.
Title: Chocolate Mayan Bundt Cake
Ingredients:
- 6 dark chocolate
- 2 1/4 all-purpose flour
- 1 1/2 ground cinnamon
- 1 baking soda
- 1/2 salt
- 1/8 ground cayenne pepper
- 1 light brown sugar
- 1 granulated sugar
- 3/4 butter
- 1 vanilla extract
- 4 eggs
- 1 milk
- 2 powdered sugar
- 2 dark chocolate
- 1/4 butter
- 1/4 heavy whipping cream
- 1 salt
Instructions:
1. Preheat oven to 350º F.
2. Grease 12-cup Bundt pan.
3. FOR CAKE:.
4. Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
5. Mix the flour, cinnamon, baking soda, salt and cayenne pepper in a small bowl.
6. Beat the brown sugar, granulated sugar, butter and vanilla extract in large mixer bowl until creamy.
7. Add eggs, one at a time, beating well after each addition.
8. Beat in melted chocolate.
9. Beat flour mixture into creamed mixture alternately with milk.
10. Pour into prepared bundt pan.
11. Bake for 40-45 minutes or until wooden pick inserted in the center comes out clean. Cool for 10 minutes; invert cake onto wire rack to cool completely.
12. Transfer cake to serving platter. Drizzle cake with chocolate glaze. Let set before serving.
13. FOR CHOCOLATE GLAZE:.
14. Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; Stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
15. Put 1 1/2 cups of powdered sugar in medium bowl. Form a well; pour in butter, whipping cream, salt and melted chocolate. Stir until blended. If necessary, add remaining powdered sugar, 1 tablespoon at a time, until pouring or drizzling consistency is reached.
16. Spoon chocolate glaze over top of cake. Let stand until glaze is firm.
Title: Chocolate Brownie Pudding
Ingredients:
- 1 1/2 flour
- 1 sugar
- 2 sugar
- 3 cocoa powder
- 1 baking powder
- 3/4 salt
- 3/4 half-and-half cream
- 3 milk
- 1 1/2 vanilla
- 1 walnuts
- 1 brown sugar
- 2 brown sugar
- 6 cocoa powder
- 2 2/3 hot water
Instructions:
1. Set oven to 350°F.
2. Grease a 13x9-inch baking pan.
3. In a mixing bowl, combine flour, sugar, 3 tablespoons cocoa, baking powder and salt.
4. Add in cream, oil, vanilla; mix until smooth.
5. Stir in nuts.
6. Pour the mixture into prepared baking pan.
7. In a small bowl mix together brown sugar, 6 tablespoons cocoa and hot water.
8. Pour over the batter in the pan (do not mix).
9. Bake for 45-50 minutes.
10. Serve in single dessert bowls topped with ice cream.
Title: 1 2 3 Banana Split Ice Cream Cake
Ingredients:
- 1 bananas
- 2 eggs
- 2
- 3
Instructions:
1. Cream together sherbet, bananas, and eggs.
2. Mix in the cake mix and beat for approximately two minutes.
3. Pour batter into bundt pan sprayed with nonstick cooking spray.
4. Bake at 350°F for 45-60 minutes until toothpick comes clean when inserted.
5. Other great combinations include:
6. Spice cake mix and butter pecan ice cream.
7. Chocolate cake mix and cookies & cream ice cream.
8. Vanilla cake mix and orange sherbet.
Title: Open Faced Raspberry Cream Sandwiches
Ingredients:
- 2 cream cheese
- 4
- 2
Instructions:
1. Spread cream cheese on each of 4 pound cake slices.
2. Spread raspberry jam over cream cheese. Serve immediately.
Title: Chocolate Cheesecake Tart Gluten-Free
Ingredients:
- 1/2 pecans
- 1/2 butter
- 1/3 cinnamon
- 8 eggs
- 1/4 vanilla
- 2 sour cream
- 1/2 sugar
- 1 vanilla
- 1
- 5
- 1/2
Instructions:
1. Preheat oven to 375.
2. Get a spring-form 8 or 9” pan.
3. In food processor blend cookies and pecans until soft crumb texture, add in a little less than 1/3 c melted butter.
4. Press into spring-form pan to create a crust; parchment paper can be helpful to prevent sticking. If crust is too oily, blot oil off with paper towel, if too dry, add any left over butter. Also you might not use all the crust mixture, that is ok.
5. Use hand mixer (preferably) or food processor to blend the first 4 ingredients/amounts of cream cheese, cinnamon, eggs,vanilla. Pour over crust. It may be liquidy if using food processor, that is ok but may add 5 min cooking time. It will look “thin” and tart-like instead of a tall cake.
6. Place in oven and bake 20 min or until toothpick inserted in the middle comes out mostly clean (moist but clan). WHILE COOKING use micro planer or grater to fine-grate the hazelnut-chocolate bar. ALSO WORK ON TOP LAYER (SEE BELOW).
7. After 20 min/clean toothpick test, sprinkle chocolate over cake.
8. For top layer, hand-mix sour cream, second amount of sugar, vanilla. When middle layer cake is done and chocolate covered, spoon on top the sour cream layer. Place back in oven and cook 5-10 minutes- top layer cannot pass the “toothpick test”, but it should look a little “set” on top.
9. Cool overnight in refrigerator.
10. Melt chocolate chips and use a whisk to decorate the top of the cake with chocolate “squiggles”. You may use all the chocolate, maybe not- it is to taste. Place back in refrigerator until chocolate hardens, then serve!
Title: Mary Lohr's Pumpkin Pie
Ingredients:
- 2 eggs
- 1 pumpkin puree
- 2 1/2 flour
- 1 evaporated milk
- 1 cinnamon
- 1 pure vanilla extract
- 1 white sugar
- 1/2 light brown sugar
- 1
Instructions:
1. Thoroughly mix egg yolks, pumpkin, flour, cinnamon, vanilla and sugars.
2. Mix in evaporated milk.
3. Heat mixture in a pan until slightly warm.
4. Beat egg whites until foamy.
5. Fold beaten egg whites into warm pumpkin mixture.
6. Pour into pie shell.
7. Bake at 450 degrees for 15 minutes.
8. Lower oven temperature to 375 degrees and bake until the top is browned and an inserted knife comes out clean (about 30 minutes).
9. Cool completely.
Title: Sugar Free Red, White, and Blue Cake
Ingredients:
- 1 strawberry
- 8 blueberries
- 1 Splenda sugar substitute
- 1 of fresh mint
- 2 cinnamon
- 1
Instructions:
1. Mix chopped strawberries and blueberries in a bowl with splenda and mint. Refrigerate for 30 minutes to 2 hours.
2. Mix cool whip with cinnamon.
3. Cut angel food cake horizontally.
4. Add 1/2 of the cool whip to the bottom portion of the cake, then add half the fruit.
5. Place top on the cake, then add rest of the cool whip and fruit.
Title: White Chocolate Raspberry Cookies
Ingredients:
- 8 white chocolate baking bar
- 1/2 butter
- 1 sugar
- 1 baking soda
- 1/4 salt
- 2 eggs
- 2 3/4 all-purpose flour
- 1/2 white chocolate baking bar
- 3 shortening
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Chop 4 oz of white chocolate in small pieces and set aside.
3. Over a double boiler, melt 4 oz of chocolate; set aside to cool.
4. Combine the butter, sugar, salt and baking soda in a large mixing bowl; cream until fluffy.
5. Add the eggs and melted white chocolate; mix well.
6. Gradually add in the flour and mix well.
7. Stir in the 4 oz of chopped white chocolate.
8. Drop rounded teaspoonfuls of dough 2" apart on a greased cookie sheet.
9. Bake for 7-9 minutes or until the cookies are lightly browned.
10. Cool for 1 minute on the baking sheet before moving to a cooling rack.
11. Make a small indentation in the center of each cookie and spoon on a small amount of jam.
12. Combine 3 oz of white chocolate and the shortening in a double boiler; melt and drizzle a small amount on each cookie.
13. The cookies can be refrigerated 10-15 minutes to help the chocolate set.
Title: Apple Burritos
Ingredients:
- 1 8-inch flour tortillas
- 8 -10 water
- 1 1/2 sugar
- 1 1/2 margarine
- 1/2 butter
- 1/2 nutmeg
- 1 cinnamon
- 1 vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. Using a 9X13 inch cake pan, lightly grease or spray with nonstick cooking spray.
3. Spread approximately 1/4 cup of pie filling on each tortilla and roll up the same as enchiladas.
4. Lay each side by side in pan.
5. In medium saucepan, combine water, sugar, margarine, nutmeg, cinnamon and vanilla.
6. Heat over med to high heat until margarine is melted and sugar is dissolved.
7. Pour this sauce over the burritos.
8. Bake 30 minutes; remove from oven and push burritos down into sauce; cover with foil and bake 15 more minutes.
Title: Easy Pumpkin Bread Pudding
Ingredients:
- 1 pumpkin puree
- 1 evaporated milk
- 1/2 white sugar
- 2 vanilla
- 1/3 raisins
- 4 milk
- 6 eggs
- 3/4 brown sugar
- 2 pumpkin pie spice
- 8
Instructions:
1. Preheat the oven to 350 degrees.
2. Put the bread cubes and raisins in a buttered 3 quart oven dish.
3. Then in a large mixing bowl, start with the eggs, and beat them, then add the remaining ingredients.
4. Mix well and pour egg mixture evenly over bread.
5. Stir around a bit to make sure all the bread is coated.
6. Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
7. Cool slightly before serving.
8. (Yes, it will fall in the center. The eggs cause this to happen)
Title: Red Velvet Trifle
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 Grand Marnier
- 3 frozen raspberries
- 1/2 sugar
- 1 Grand Marnier
- 1 milk
- 1/4 heavy cream
- 1
- 2
- 1
Instructions:
1. Pour the Grand Marnier into the raspberries, and add the sugar. Stir and let chill for an hour.
2. Cut the cake in half. We will only use this half; put the other half away.
3. Cut the cake into little squares. Divide half of the squares into 12 individual bowls (or clear decorative plastic cups).
4. Layer the bowls with half the raspberry mixture, half the pudding, and half the whipped cream. Repeat the layering with the other half of the cake, raspberry mixture, and pudding. End with whipped cream.
5. Garnish with a raspberry (or gummie vampire teeth, if you're doing a halloween party).
6. Chill for 8 hours or overnight.
7. Variation: Prepare the whipped cream similarly to Recipe #74805 (essentially, prepare the whipped cream with a tablespoon of white chocolate pudding mix).
Title: Banana Butterfinger Pudding
Ingredients:
- 1 milk
- 3 instant banana pudding mix
- 3 Cool Whip
- 8 bananas
- 3
Instructions:
1. in mixing bowl, combine milk and pudding mix.till thickened and smooth.
2. set aside.
3. crush butterfinger candy bars and set aside 1/3 cup for topping.
4. fold cool whip, bananas and remaining candy bars into pudding.
5. spoon into serving dishes.
6. refrigerate till ready to serve --
7. sprinkle with reserved candy bars just before serving -- .
Title: Glossy Chocolate Squares
Ingredients:
- 1 flour
- 2 baking powder
- 2 1/2 salt
- 1 cream cheese
- 1/3 shortening
- 1/4 sugar
- 1 eggs
- 2 milk
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Melt over hot water the chocolate. Remove from heat.
3. Sift together and set aside the flour, baking powder, and salt.
4. Blend cream cheese and shortening.
5. Add gradually the sugar.
6. Beat in, one at a time, 2 eggs.
7. Stir in melted chocolate and food coloring.
8. Add flour mixture alternately with the milk and vanilla.
9. Spread in greased and floured 13" x 9" x 2" pan.
10. Bake at 350 degrees for 35-40 minutes.
11. Cool and frost top if desired.
12. Cut in 2" squares. Yields 24.
Title: Chocolate Decadence With Raspberry Sauce
Ingredients:
- 2 1/2 fresh raspberries
- 1/2 frozen unsweetened raspberries
- 1/4 framboise eau-de-vie
- 1 bittersweet chocolate
- 10 unsalted butter
- 4 eggs
- 1 sugar
- 1 all-purpose flour
- 1 heavy cream
Instructions:
1. To make the raspberry sauce, place the raspberries, sugar and framboise, if using, in a blender or in a food processor fitted with the metal blade.
2. Puree until smooth.
3. If you prefer a seedless sauce, pass the puree through a sieve.
4. To make the cake, position a rack in the middle of an oven and preheat to 425°F.
5. Butter a 8 or 9-inch springform pan or layer cake pan.
6. Line the bottom with a circle of parchment paper or waxed paper cut to fit precisely.
7. Butter the paper and dust with flour;tap out any excess.
8. Place the chocolate and butter in a large heatproof bowl or the top pan of a double boiler.
9. Set over a pan of gently simmering water but not touching the water.
10. Stir often until melted and combined completely.
11. Remove from the heat and let cool slightly.
12. Place the eggs and sugar in a bowl.
13. Using an electric mixer set on high speed, beat until light, fluffy and tripled in volume, 5 to 10 minutes.
14. Reduce the speed to low and beat in the flour.
15. Using a rubber spatula, fold one-third of the egg mixture into the chocolate to lighten it, then fold in the remaining egg mixture, taking care not to deflate the matter.
16. Pour and scrape the batter into the prepared pan and smooth the top.
17. Bake exactly 15 minutes.
18. Let cool completely to room temperature.
19. Do not refrigerate or the cake will stick to the pan.
20. Invert the cake onto a flat serving plate and peel off the paper.
21. Cut into wedges and top with sauce and whipped cream.
22. YUM!
Title: Apple Crisp-WW, 6 Pts
Ingredients:
- 4 apples
- 2 fresh lemon juice
- 3/4 light brown sugar
- 6 tapioca
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/2 nutmeg
- 4 all-purpose flour
- butter
Instructions:
1. Preheat oven to 400ºF. Place rack in bottom third to middle of oven.
2. In a large bowl, toss together apple slices, lemon juice, 1/4 cup sugar, tapioca, cinnamon and nutmeg; let stand for about 30 minutes.
3. Spoon apple mixture into an ungreased 9-inch square baking dish, or glass or ceramic pie plate; cover loosely with aluminum foil and bake for 30 minutes.
4. Meanwhile, to make topping, in a small bowl, combine flour with remaining 1/2 cup of sugar; mix until completely blended. Add melted butter; work in thoroughly with fingertips.
5. After pie has baked for 30 minutes, remove from oven and discard foil. Sprinkle topping over apples and bake, uncovered, until apples bubble and topping turns golden, about 35 to 45 minutes. Cool at least 2 hours before serving. Slice into 8 pieces and serve. Yields 1 slice per serving.
6. You can use any apple you like, combine different ones too.
Title: Jennine's Peanut Butter/Chocolate Pudding Thing
Ingredients:
- 1 peanuts
- 1/2 butter
- 1 margarine
- 1/2 flour
- 1 peanut butter
- 1 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 1 instant vanilla pudding
- 2 3/4 instant chocolate pudding mix
- milk
Instructions:
1. Combine flour, melted butter and 2/3 cup chopped peanuts. Press into a 9 x 13 dish (ungreased) and bake at 350° for 20-25 minute Cool completely.
2. Mix peanut butter, cream cheese, sugar, and 2 cups of cool whip until smooth (I use a mixer - otherwise it's lumpy). Spread on top of crust.
3. Mix both packages of pudding with milk until thick and spread on top of peanut butter mixture.
4. Put remaining cool whip (or however much you want) and more chopped nuts on top and refrigerate until firm.
Title: Gooseberry Tart
Ingredients:
- 1 - 1 1/2 gooseberry
- 1 sugar
- 1 -2 elderflower head
- 2 eggs
- 1/4 clear honey
- 4
- 8
Instructions:
1. Place the gooseberries, sugar and elderflower heads in a saucepan with a little water and simmer until the gooseberries are very soft. Remove the elderflower heads, sieve the gooseberries or puree in a processor or blender, allow to cool and then stir in the eggs.
2. Fold the cream and honey together and stir into the gooseberry mixture.
3. Set the oven to 400ºF, or Mark 6.
4. roll out the pastry on a lightly floured surface and use to line a lightly greased 8 inch flan dish or pie plate, trimming the edges neatly.
5. Pour the gooseberry mixture into the case and bake for 30 to 40 minutes or until the filling is golden.
6. Place on a wire rack and allow to cool before serving, either on it's own or with pouring cream as an accompaniement.
Title: Orange Cinnamon Biscotti
Ingredients:
- 3/4 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 1/2 orange zest
- 1 flour
- 2 1/2 cinnamon
- 1 baking powder
- 3/4 salt
- 1/2 sugar
- 2 cinnamon
- 1 1/2
Instructions:
1. Cream butter and sugar.
2. add eggs, vanilla and orange flavor and peel.
3. Add dry ingredients mix til combined, just dont over mix.
4. Form into 2 logs (the length of sheet pan) and place on parchment paper on sheet pan.
5. Sprinkle with cinnamon /sugar mixture.
6. Bake 350 degrees for 30 minutes.
7. Remove let cool about 10 minutes.
8. Cut into slices and place back on sheet pan.
9. Bake 10 minutes and turn off oven (dont peek) they need to dry out.
Title: Strawberry Vanilla Shortcut (Easy)
Ingredients:
- 1 milk
- 1 1/2 instant vanilla flavor pudding and pie filling
- 1 Cool Whip
- 1 1/2 strawberries
- 3 Cool Whip
- 1 1/2
Instructions:
1. Cut each cake slice diagonally in half to form 2 triangles; place 1 cake piece on each of 12 dessert plates.
2. Pour milk into large bowl; add dry pudding mix and beat with wire whisk 2 minutes or until well blended.
3. Stir in regular Cool Whip.
4. Place a layer of strawberries over each cake piece; top with 1/2 cup of the pudding mixture and a second cake piece.
5. Top second cake pieces evenly with remaining strawberries.
6. Top with strawberry Cool Whip.
7. Serve immediately or cover and refrigerate until ready to serve.