lumicero/recipes-ing2inst huggingface dataset:
Title: Two Ingredient Oatmeal Cookie
Ingredients:
- 2 bananas
- 1 quick oats
Instructions:
1. Mix those two together. Old bananas are amazing for this, but you can use fresh ones too.Then add in what sounds yummy to you! (or nothing!) We love:
2. a handful of chocolate chips.
3. crushed walnut pieces.
4. cinnamon.
5. raisins.
6. Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies won’t hold together very well. We cook them at 350 degrees for 15 minutes on a GREASED cookie sheet.
Title: Mandarin Orange Jello Salad
Ingredients:
- 3 tapioca pudding
- 3 vanilla pudding mix
- 3 boiling water
- 2 mandarin oranges
- 1
- 15
Instructions:
1. Mix the contents of the jell-o and pudding together in medium bowl.
2. Add boiling water and stir until everything is dissolved.
3. Let cool to room temperature.
4. Fold in thawed whip cream and well drained mandarin oranges.
5. Refrigerate for several hours before serving.
Title: Lemon and Poppy Seed Melt Away Cookies
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 1 poppy seed
- 1/8 baking soda
- 1 milk
- 1 lemon peel
- 2 vanilla
- 1/2 flour
- 1 1/2 powdered sugar
- 1
Instructions:
1. In medium mixing bowl beat butter with electric mixer on medium to high for 30 seconds.
2. Add granulated sugar, poppy seeds, and baking soda and beat until combined.
3. Beat in egg yolk, milk, lemon peel, and vanilla until combined.
4. Beat in as much of flour as you can with electric mixer, then using wooden spoon, stir in any remaining flour.
5. Divide dough in half.
6. Shape each half into 9 inch long roll.
7. Wrap both "logs" in plastic wrap.
8. Chill in refrigerator for 4 or more hours (up to 24).
9. Using a sharp knife (or string/dental floss) cut dough into 1/2 inch slices.
10. Place slices 1 inch apart on ungreased baking sheet.
11. Bake at 375°F for 7-9 minutes or until edges are firm and bottom is light brown.
12. Place powdered sugar in plastic bag. While still warm transfer several cookies at a time to bag and shake gently until coated. Transfer to wire rack to cool completely. When completely cool, shake cookies in powdered sugar one more time.
Title: Moist Vegan Carrot Cake Cupcakes
Ingredients:
- 1 all-purpose flour
- 3/4 baking powder
- 3/4 baking soda
- 1/2 salt
- 3/4 ground cinnamon
- 1/2 ground ginger
- 1 sugar
- 3/4 flax seed meal
- 2 water
- 6 carrot
- 1 raisins
- 1/2
- 1/4 - 1/2
Instructions:
1. Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Whisk first 6 ingredients in a medium bowl.
2. Using electric mixer, or by hand, beat sugar, oil, flax meal and water in large bowl until well blended.
3. Add dry ingredients to flax mixture in 2 additions, beating until well blended after each addition.
4. Mix in carrots, pineapple and raisins (if using). Spoon batter into prepared muffin cups, filling each 3/4 full.
5. Bake cupcakes until tester inserted into center comes out clean, about 20-30 minutes. Turn cupcakes out onto racks and cool completely.
Title: Strawberry Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 frozen strawberries
- 1 water
- 1/3 eggs
- 3/4 butter
- 3 powdered sugar
- 1/4 frozen strawberries
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients in mixing bowl.
3. Beat for 3 minutes or until mixed.
4. Pour batter into a 13 x 9 pan.
5. Bake for 35 minutes or until done.
6. Cool completely before frosting.
Title: Sour Cream Filling for Cake According to Max
Ingredients:
- 1 sour cream
- 1 white sugar
- 6 walnuts
- 1
Instructions:
1. Heat a double boiler to a nice simmer.
2. Mix all the ingredients (except the nuts) together in a bowl. Mix up the sugar as best you can.
3. Pour mixture in the double boiler and cook stirring fairly constantly until mixture is nice and thick but especially as it gets thicker.
4. Cover with Saran Wrap and cool in the fridge until well chilled. Add nuts if you want them.
5. I usually split my cake layer, either round, square or 9 X 13, and put filling in between the layers and then frost the cake. Makes almost 3 cups of filling. I love fluffy white frosting on any cake with this filling.
Title: Mom's 5 Cup Salad With Pineapple Dressing
Ingredients:
- 1 mandarin orange
- 1 pineapple tidbits
- 1 miniature marshmallow
- 1 coconut
- 1 sour cream
- 1/4 sugar
- 1 egg
- 2 flour
- 1 lemon juice
- pineapple
Instructions:
1. Mix the first five ingredients together in large mixing bowl.
2. Dressing:
3. Combine the rest of the ingredients for the dressing in a small saucepan and cook over medium heat til thickened, stirring constantly(I use a whisk).
4. Let dressing cool slightly then pour over salad and chill. Serve cold.
Title: 3-Layer Fudge Cake With White Chocolate Mousse Filling
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 1 boiling water
- 1 2/3 unsalted butter
- 1 sugar
- 2 vanilla extract
- 1 1/2 eggs
- 3 white chocolate
- 10 sour cream
- 1 3/4
- 1/4
- 24
- 2
- 16
Instructions:
1. Make cake:
2. 1- Preheat oven to 325 °F.
3. 2- Butter and flour three 9-inch-diameter cake pans with 1 ½-inch-high sides.
4. 3- Whisk flour, baking soda, and salt in small bowl to blend.
5. 4- Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.
6. 5- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time.
7. 6- At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions.
8. 7- Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen. Turn out onto racks/plates lined w/ wax paper so they don’t stick. Cool completely.
9. Make peppermint mousse:
10. 1- Combine white chocolate, ¾ cup whipping cream, and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth.
11. 2- Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes.
12. 3- Mix in candies.
13. 4- Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions.
14. 5- Chill mousse until beginning to set, about 2 hours.
15. 6- Place 1 cake layer on cardboard round or cake tray. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse, and third cake layer. Chill assembled cake until mousse is cold & set, about 3 hours (can be made a day ahead).
16. Make ganache:
17. 1- Bring cream to simmer in heavy large saucepan.
18. 2- Remove from heat. Add semisweet chocolate; whisk until melted & smooth.
19. 3- Cool ganache until thick but still pourable, about 45 minutes.
20. 4- Place cake on rack or baking sheet. Pour ganache over cake, spreading with metal spatula to cover sides evenly.
21. 5- Chill cake till ganache sets, at least 30 minutes & up to 1 day.
Title: Puzzle Cake
Ingredients:
- 1 1/2 flour
- 1/2 brown sugar
- 3/4 butter
- 1/2 dates
- 1 coconut
- 1/2 sugar
- 2 vanilla
- 3/4
- 1
Instructions:
1. To make filling, combine dates, coconut and nuts.
2. Whip egg whites until stiff and add sugar and vanilla.
3. Fold in date mixture.
4. Mix together flour, sugar and butter until crumbly.
5. Set aside one half of the crumb mixture.
6. Spread remaining crumb mixture in an 8 X 12 inch pan and pat down.
7. Bake in a 350*F oven for 10 minutes.
8. Remove from oven and spread on filling.
9. Sprinkle reserved crumbs on top.
10. Bake for an additional 25 minutes.
Title: Hawaiian Mocha Dream Bars (no Bake)
Ingredients:
- 3/4 butter
- 1 butter
- 1 sugar
- 1/2 egg
- 6 vanilla extract
- 1 graham cracker crumbs
- 1 walnuts
- 2 coconut
- 1 icing sugar
- 1
- 2
- 3
Instructions:
1. Coat an 8" x 8" square pan with butter or oil.
2. FOR BOTTOM LAYER: Melt 1/2 cup butter in a bowl in the microwave.
3. Stir in the cocoa, sugar and 4 tbsp of the ground coffee.
4. Add the egg and vanilla; mix completely.
5. Gradually stir in the graham cracker crumbs (mixture will be thick).
6. Mix in nuts and the coconut.
7. Press into pan; chill.
8. Cream 1/4 cup of the butter until soft.
9. Gradually add the sugar; mix until smooth.
10. Stir in ONLY enough liquid expresso to make mixture smooth and easy to spread.
11. Spread the mixture over the bottom layer.
12. FOR TOP LAYER: Melt the chocolate and the remaining 1 tbsp butter in the microwave.
13. Stir in remaining of the GROUND coffee.
14. Spread thinly and evenly over the second layer; Chill.
15. After the top layer is set (refrigerate for at least 1 hour), cut into squares and serve.
Title: Pecan Swirls
Ingredients:
- 2 butter
- 2 cream cheese
- 2 vanilla extract
- 4 flour
- 1/2 salt
- 2 1/4 pecans
- 1 1/3 sugar
Instructions:
1. In a large mixing bowl, cream butter and cream cheese until smooth. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Divide into 3 portions. Wrap each in plastic wrap; refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll each portion into a 16 x 9 inch rectangle. Combine pecans and sugar; sprinkle over to to within 1/2 inch of edges. Roll up each rectangle tightly jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours. Unwrap and cut into 3/8 inch slices. Place 2 inches apart on lightly greased baking sheets. Bake at 400 for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Title: Lemon Bundt Cake
Ingredients:
- 1 butter
- 1 granulated sugar
- 1/2 eggs
- 3 vanilla
- 1 lemon juice
- 1/3 all-purpose flour
- 3 baking powder
- 2 powdered sugar
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, beat together the butter and sugars.
3. Add eggs, one at a time, beating well after each. Beat in the vanilla and lemon juice.
4. Sift together the flour and baking powder. Add to batter and beat for 3 to 4 minutes on high.
5. Coat a 12 cup bundt pan or 10" tube pan with nonstick cooking spray. Dust with flour.
6. Evenly spread batter into prepared pan. Bake at 350 degrees for 35 to 40 minutes or until toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes. Gently loosen sides with a sharp knife and invert cake onto serving plate.
8. Dust with powdered sugar.
Title: Fresh Peach Cobbler
Ingredients:
- 2 unbleached all-purpose flour
- 6 granulated sugar
- 1 baking powder
- 1/2 salt
- 6 unsalted butter
- 1 egg
- 2/3 heavy cream
- 10 cornstarch
- 1/4 dark brown sugar
- 2 ground cinnamon
- 1/2 vanilla ice cream
Instructions:
1. Heat oven to 375 degrees F.
2. In a large bowl, combine flour, 4 T granulated sugar, baking powder, and salt.
3. Use a fork, 2 knives, or a pastry blender to cut in butter until mixture resembles coarse meal.
4. Whisk together the egg and cream in a liquid measuring cup.
5. Slowly add this mixture to dry ingredients; mix with a fork until dough just comes together.
6. Turn dough out onto a lightly floured board and roughly shape into a 12-inch log.
7. Using a bench scraper cut log into 12 equal portions.
8. Place the peaches, cornstarch, dark brown sugar, and cinnamon in a large bowl.
9. Toss until well combined.
10. Pour mixture into an 8 1/2 by 11 1/2-inch baking dish.
11. Place rough balls of dough on top of peach mixture.
12. Sprinkle with remaining 2 tablespoons granulated sugar.
13. Bake until golden brown, about 45 minutes.
14. Remove to a rack and let cool slightly.
15. Serve with vanilla ice cream or whipped cream.
Title: Peanut Butter Balls
Ingredients:
- 1/2 peanut butter
- 2 butter
- 1/2 icing sugar
- 1/2 coconut
- cherries
Instructions:
1. Mix together peanut butter, butter and icing sugar. Roll in balls.
2. Make an icing sugar dip. Just a little runny, but thick enough to cover the balls. . Dip in icing sugar. Roll n nuts.
3. Can be made by rolling dough around a cherry, and forming into a ball, dipping in icing, then rolling in coconut. Simply Delicious!
Title: Individual Mochaccino Bread Puddings
Ingredients:
- 2 eggs
- 1/3 sugar
- 1 milk
- 1 instant espresso powder
- 1 1/2 vanilla extract
- 1 butter
- 4 -5 bittersweet chocolate
- 3 sugar
- 1 1/2 cocoa powder
- 3/4
Instructions:
1. Whisk the eggs and 1/3 cup sugar together in a large bowl. Whisk in the milk, 1 cup of heavy cream, espresso and vanilla. Transfer to a large measuring cup.
2. Place four 1-cup oven-safe coffee cups or ramekins on a rimmed baking sheet. Grease cups with butter.
3. Arrange 4 bread squares in the bottom of each cup, overlapping the pieces so they fit snugly. Sprinkle with 1 heaping tablespoon of the chocolate.
4. Make a second layer using 4-5 bread pieces and top with remaining chocolate.
5. Gently pour custard equally over the tops. Let set for 20 minutes.
6. Preheat oven to 325 degrees F.
7. Bake until pudding is set but still wobbly when shaken, 25-30 minutes. Remove from oven and cool for 30 minutes or to room temperature.
8. Make topping by beating together sugar and cream until soft peaks form. Dollop atop puddings, dust with cocoa and serve immediately.
Title: Tom Thumb Bars
Ingredients:
- 1/2 salt
- 1/2 brown sugar
- 1/2 flour
- 1 eggs
- 2 brown sugar
- 1 coconut
- 1 1/2 walnuts
- 1 baking powder
- 1 vanilla
- 1 flour
- 2 salt
- 1/2
Instructions:
1. Mix and spread crust in 9 x 13 inch pan. Bake for 15 minutes at 325 degrees.
2. While crust is cooking, beat eggs. Add sugar and vanilla. Stir in remaining ingredients. Spoon topping over hot crust, let it sit for 15-30 seconds to soften topping and then spread carefully over baked crust.
3. Bake at 325 for 25 minutes. Let cookies cool and then sprinkle with powdered sugard and cut into 1" squares.
Title: Benne (Sesame) Seed Wafers
Ingredients:
- 1/2 sesame seeds
- 1/2 butter
- 1 sugar
- 1 egg
- 1/2 vanilla extract
- 1 3/4 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
Instructions:
1. Cook sesame seeds in a heavy skillet over medium heat, stirring often, 5 minutes or until toasted.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in sesame seeds, egg, and vanilla.
3. Combine flour and next 3 ingredients; stir into butter mixture. Cover dough, and chill at least 1 hour.
4. Shape into 1/2-inch balls; place on lightly greased baking sheets. Flatten to 1/16-inch thickness with floured fingers or a flat-bottomed glass.
5. Bake at 325 for 10 minutes or until lightly browned. Transfer to wire racks to cool.
Title: Cheesy Danish Turnovers
Ingredients:
- 1 cream cheese
- 2 sugar
- 3/4 vanilla extract
- 1/2 ground cinnamon
- 1 butter
- 2 margarine
Instructions:
1. Unroll crescent rolls; separate into 4 rectangles; press perforations to seal.
2. Cut each rectangle in half crosswise.
3. Beat cream cheese, 1/2 cup sugar, and vanilla until smooth.
4. Divide this mixture over half of each rectangle, leaving a 1/4 inch border; fold dough over filling and press edges to seal.
5. Combine remaining 1/4 cup sugar and cinnamon;.
6. Brush pastry with melted butter and sprinkle with sugar mixture.
7. Bake at 375 deg. for 12-15 minutes.
Title: Chocolate-Wine Sponge Cake
Ingredients:
- 8 eggs
- 1 1/2 sugar
- 3/4 cake flour
- 2 cocoa powder
- 1 potato starch
- 1/4 red wine
- 1/4
Instructions:
1. Preheat oven to 325 degrees.
2. Beat egg whites until stiff.
3. In another, lg. bowl, beat egg yolks with sugar until thick and creamy.
4. Sift together remaining dry ingredients. Stir into yolks until just moistened.
5. Add juice and wine and mix well.
6. Fold in egg whites.
7. Pour into 9" or 10", shallow tube pan.
8. Bake 50 minutes.
9. SOURCE: The Complete Passover Cookbook, Frances R. AvRutick; @ 1981.
Title: Drunken Butter Rum Cupcakes
Ingredients:
- 1 pecans
- 1/2 coconut flakes
- 1 vanilla instant pudding mix
- 1 3/4 eggs
- 4 dark rum
- 1/2 unsalted butter
- 1/2 sugar
- 1/2 dark rum
- 1/2 confectioners' sugar
- 1 butter
- 1/2 vanilla extract
- 16 dark rum
- 1/2
- 1 1/2
- 4
Instructions:
1. Preheat oven to 325 degrees F.
2. Line muffin pan with paper liners.
3. Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
4. Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later.
5. Pour batter into prepared cups.
6. Bake for 30 minutes or until toothpick comes out of center completely clean.
7. Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
8. For glaze:.
9. Melt butter in saucepan.
10. Stir in 1/4 cup of the rum and sugar.
11. Boil 5 minutes, stirring constantly until thickened. Remove from heat.
12. Stir in remaining 1/4 cup of rum.
13. For Frosting:.
14. Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting.
15. In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
16. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
17. Beat in more rum as needed for desire consistency for frosting.
18. To finish cupcakes:.
19. Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy.
20. Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
21. Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.
Title: Rhubarb Pudding Cake
Ingredients:
- 250 plain yogurt
- 1 raw sugar
- 3/4 vanilla extract
- 1 salt
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 rhubarb
- 1
- 3
Instructions:
1. In a small bowl, mix 1 Tbsp chia seeds and 3 Tbsp water and set aside for at least 15 minutes. Or use Egg Replacer for one egg.
2. Preheat the oven to 350°F/180°C Lightly coat an 8-inch square baking pan with cooking spray. Set aside.
3. In a large bowl, mix the yogurt, chia seed mixture, sugar and vanilla.
4. Add the flour, salt, baking powder, and baking soda and mix well. Stir in the rhubarb slices.
5. Transfer the batter into the prepared pan and bake for 40 – 50 minutes. A cake tester should come out with just a few moist crumbs clinging to it.
6. You can serve the cake warm (after cooling about 10 minutes) or cold. Don’t forget to infuse love before serving!
Title: Quick Ginger Peach Cobbler
Ingredients:
- 1 ground ginger
- 1/2 butter
- 1 brown sugar
- 2 granola cereal
- 1/2
- 1
Instructions:
1. Preheat oven to 400.
2. Mixed peaches with ginger. Place in small ovenproof bowls.
3. Combine butter and sugar with a fork, then mix in granola.
4. Fold in beaten egg white.
5. Mound the topping on the peaches. Place on a small baking sheet and bake 10-12 minutes.
6. Allow to cool slightly before serving with whipped cream.
Title: Bounty Cake
Ingredients:
- 3/4 butter
- 1 caster sugar
- 1 vanilla extract
- 1 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 4 eggs
- 2 fresh coconut
- 1/4 cocoa powder
- 1 butter
- 3
- 5 -6
- 2
- 100
Instructions:
1. Preheat oven at 180°F Grease 7 inch round cake pan and line with butter paper.
2. In a small saucepan combine coconut, coco powder, and condenced milk on low flam stir continously for 4 to 5 minutes until smooth, cool. mix fresh cream in cool coconut mixture,refrigerate.
3. In a large mixing bowl beat the eggs and suger with electric beater untill suger is dissolved, slowly add softend butter, continue beating for 3 to 4 minutes.
4. In a small bowl sift flour baking powder baking soda and salt 2 to 3 times.
5. Gradually add flour mixture into egg and suger mixture with light hand. add vanila extrect and grated coconut. mix lightly.
6. Pour mixture into greased pan evenly and bake for 35 to 45 minuts or until inserted toothpick comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks to cool completely. cut into two layers.
8. Pour 1/2 suger syrup on bottom layer then Spread half coconut frosting over it. cover with second layer of cake & again pour suger syrup on top layer and frost with remaining coconut frosting.
9. Sprinkle grated coconut on top if you like and put a cherry in center. Refrigerate befor serving.
Title: Can't Fail Chocolate Souffles
Ingredients:
- 2 dark chocolate
- 250 strong black coffee
- 6 plain flour
- 2 caster sugar
- 100 eggs
- 4
- 142
Instructions:
1. Heat oven to 170 degrees Celsius Generously butter six 200 ml ramekin dishes and dust the base and sides with ground almonds.
2. Break 150g of the dark chocolate into a large heatproof bowl and pour over 4Tbsp of the coffee. Melt the cocolate in the microwave on medium for 2-2 1/2 minutes, or over a pan of simmering water. Stir to make a smooth glossy sauce then cool slightly.
3. Stir in flour, half the sugar and the egg yolks into the melted chocolate.
4. Whisk the egg whites in separate bowl until they form soft peaks. (you should be able to hold the bowl over your head without the egg falling out - go on, be brave!) Sprinkle in remaining sugar until meringue is thick and glossy.
5. In another bowl, fold egg white mixture into chocolate mixture.
6. Divide mixture between 6 ramekins. Bake 15-20 minutes until they are puffed up and the crust feels firm.
7. While the souffles cook, make a chocolate sauce by breaking up remaining 100g chocolate. Heat cream to simmering point in a small saucepan, remove from heat, and stir in broken up chocolate. Stir until sauce is smooth and glossy. Stir in coffee.
8. Serve souffles in their ramekins, on small plates, with a scoop of ice cream and a drizzle of chocolate sauce.
Title: Caramel Apple Fluff - Sugar Free
Ingredients:
- 8 sugar-free instant butterscotch pudding mix
- 4 apples
- 3 -4
Instructions:
1. Mix the cool Whip and pudding mix.
2. Add the apples, and mix it up.
3. You can add the chopped nuts on top if you like.
4. Note: I used Granny Smith apples because it is really sweet. ALSO, I added 2 scoops of unflavored protien powder.
Title: No-Churn Coffee-Caramel Crunch Ice Cream
Ingredients:
- 3/4 sweetened condensed milk
- 2 instant espresso powder
- 1 1/2 heavy cream
- 1 salt
- 1/3
Instructions:
1. Whisk the condensed milk, espresso powder, 1 Tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.).
2. Beat the remaining 1 1/2 cups heavy cream in a separate bowl with a mixer on medium-high speed until stiff peaks form, 1-2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
3. Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee pieces; drag a rubber spatula through the mixture to lightly swirl.
4. Spoon the mixture into a freezer-safe 9-by-5 inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee pieces; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.
Title: Phyllis Cake (Chocolate Mousse Pie)
Ingredients:
- 200 baking chocolate
- 100 margarine
- 7 eggs
- 3/4 sugar
- 1/4 sugar
- 1 vanilla extract
- 1 powdered sugar
- 1 non-dairy whipped topping
Instructions:
1. Combine chocolate& margarine in a bowl& melt in micro.
2. Mix& let cool.
3. Seperate eggs.
4. Beat whites till stiff& add 1/4 cup sugar, continue beating till they form peaks.
5. Beat yolks with 3/4 cup sugar& Vanilla.
6. Combine chocolate mixture with yolk mixture& beat till smooth.
7. Fold in egg whites.
8. Pour 1/2 of the mixture into 9" pan (aluminum is best as they also have plastic covers).
9. Bake at 350° for 35 minutes.
10. Let cool (middle will fall).
11. Add rest of mixture on top and put it into the freezer.
12. When frozen, whip Rich's together with one tablespoon of powdered sugar.
13. In the meantime take out the pie so the cover is easy to remove.
14. Put whipped Rich's on top of pie, recover, refreeze.
15. Take out about 15 minutes before serving.
16. Enjoy!