lumicero/recipes-ing2inst huggingface dataset:
Title: Lauren's Easy-Roll Pie Crust
Ingredients:
- 1 1/4 flour
- 1/2 salt
- 1/2 Crisco shortening
- 2 -3 flour
Instructions:
1. Combine chilled flour and salt.
2. Cut in shortening until you you achieve the appearance of little crumbs. This can be done using a pastry cutter (surprisingly fast and easy), a fork (much more difficult), a food processor (I haven't tried) or the dough hook of your Kitchen Aid mixer (my preferred method).
3. IMPORTANT: After this point avoid over-mixing or over-handling the dough (makes the baked crust too hard), and work quickly so that the dough is still cold when you go to roll it out.
4. Sprinkle 2 Tbsp iced water over your dough, then quickly but gently stir inches Your dough should start to stick together and form into a soft ball.
5. If necessary, stir in another 1 Tbsp iced water. You'll find this will be necessary if your dough isn't yet sticking together.
6. Form your dough into a soft ball. Sprinkle your rolling surface and your rolling pin with flour, roll out the dough, place in pie tin and crimp the edges.
7. If your pie requires a PRE-BAKED crust: bake for 7 minutes at 425 degrees.
8. VARIATION:
9. Substitute equal amount butter for half (or even all) of the shortening. Tastes great, but doesn't hold it's shape quite as well, so chill about 20 minutes in the freezer before filling/baking.
Title: Almond Joy Angel
Ingredients:
- 14 soft silken tofu
- 12 confectioners' sugar
- 4 almond paste
- 1
- 8
- 2
Instructions:
1. Tear angel food cake into 2X4 inch rectangles and put half of them in a 3 qt serving dish.
2. Put tofu, sugar, almond extract, and paste in blender or food processor and puree until smooth. Pour half over cake pieces and top with remaining cake.
3. Pour remaining mixture over cake and garnish with almonds and drizzle on the chocolate.
4. Chill or serve immediately.
5. Do you see that note up there? the one that says SOFT. The silken tofu must be soft. A firmer set such as medium to extra firm will not achieve the desired recipe.
6. Note Vegans cannot use Angelfood cake. Use a Premade Vegan white based cake. Acceptable substitutes for the eggs in a cake mix will be something like Enger-G Egg Replacers. For the milk, soy milk, rice milk or Almond milk can be used in place of milk. Be aware that this will change the texture of the cake somewhat.
7. A speciality baker should be able to make one also a health food store which offers baked goods should have one available. If you want to make your own, many of zaars recipes could be modified. A Search or ask in our Vegetarian forums will aid you.
Title: Not Quite Waldorf Salad
Ingredients:
- 1 apple
- 1 pear
- 1 nectarine
- 2 celery
- 1/2 cranberries
- 1/2 walnuts
- 1 yogurt
Instructions:
1. In large bowl combine fruit, celery and nuts.
2. Fold in yogurt.
3. Chill until ready to serve.
Title: Summer Dessert
Ingredients:
- 1 pineapple
- 1 honey
- 1
Instructions:
1. cut peel pinapple.
2. put in a big severing bowl.
3. add pinapple, 1 oz honey and whip cream.
Title: Pan De Higo
Ingredients:
- 1/2 dried fig
- 1 honey
- 1 port wine
- 1
Instructions:
1. Chop almonds coarsely. Process figs almost to a puree. With your hands, combine figs, almonds, honey and port until it all holds together. At this point, you can press the mixture into a pan and weight it down or form into small balls. Let sit for one week. Keeps a long time wrapped at room temperature
2. N.B.: Some recipes call for the addition of other dried fruits, such as apricots or cranberries. You may also add cinnamon and anise seed(ground) as flavorings. Some recipes call for rolling the prepared balls in sesame seeds. Do what pleases you! ¡Buen provecho!
Title: Banana-Nut Cake - No Sugar Added
Ingredients:
- 2 1/4 all-purpose flour
- 3/4 rolled oats
- 2 cinnamon
- 2 baking powder
- 1 baking soda
- 1/4 salt
- 2 bananas
- 3/4 eggs
- 4 butter
- 1/2 margarine
- 2 vanilla
- 3/4 walnuts
- 3 cream cheese
- 2 reduced calorie cream cheese
- 1/4 vanilla
- 1/8 ground cinnamon
Instructions:
1. Cake:
2. Preheat oven to 350 degrees F.
3. Combine dry ingredients in large bowl. Add all remaining ingredients except walnuts and Cream Cheese Glaze; mix well. Stir in walnuts; spread into well-greased Bundt or tube pan.
4. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes; turn cake out onto wire rack. Cool completely.
5. If desired, prepare Cream Cheese Glaze. Spoon over top of cake, letting excess glaze drip down sides. Serve at room temperature or chilled.
6. Cream Cheese Glaze:
7. Combine all ingredients in small bowl; beat until smooth.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 1 egg
- 1/2 vanilla extract
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- sugar
Instructions:
1. In a mixing bowl, cream butter and sugars.
2. Add peanut butter, egg, and vanilla and beat until smooth.
3. Combine the flour, baking soda, and baking powder.
4. Add to creamed mixture and mix well.
5. For easier shaping, chill the dough for 1 hour.
6. Shape dough into 1" balls and place 2 inches apart on ungreased baking sheets.
7. Flatten each ball by crisscrossing the tines of a fork dipped in sugar.
8. Bake at 375 for 10 to 12 minutes or until bottoms are lightly browned and cookies are set.
Title: Striped Delight
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/2 sugar
- 1/3 margarine
- 1 cream cheese
- 2 milk
- 3 Cool Whip
- 2 chocolate instant pudding
Instructions:
1. Combine graham cracker crumbs w/ 1/4 cup of melted margarine.
2. Press firmly into a 13x9-inch pan.
3. Chill for 15 minutes.
4. Beat cream cheese with 1/4 cup of sugar and milk until smooth.
5. Fold in 1 and 1/2 cups of cool whip.
6. Spread over crust.
7. Prepare intstant pudding, using 3 and 1/2 cups of milk.
8. Pour cream cheese layer.
9. Chill several hours or overnight.
10. Spread 1 and 1/2 cups of cool whip over pudding layer.
Title: Oatmeal Cinnamon Drops
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 1 molasses
- 2 pure vanilla extract
- 2 flour
- 1 1/2 baking soda
- 2 cinnamon
- 2 quick oats
- 1 raisins
- 2/3 chocolate piece
- 1/2
Instructions:
1. Stir together butter & sugar; add eggs, molasses, & vanilla.
2. Combine flour, cinnamon, & baking soda;gradually add to mixture.
3. Stir in oats, raisins, nuts & chocolate pieces.
4. Drop by teaspoon onto ungreased cookie sheet.
5. Bake at 350 degrees in oven for 12 minutes or until light brown.
Title: Jk's Favorite Chocolate Chip Cookies (Small Batch)
Ingredients:
- 1/4 all-purpose flour
- 2 all-purpose flour
- 1/8 baking soda
- 1/8 salt
- 3 butter
- 1 butter
- 1/4 brown sugar
- 2 granulated sugar
- 1/2 vanilla extract
- 1 egg
- 1/2
Instructions:
1. Preheat oven to 350*.
2. Place four, baking soda and salt in small bowl and whisk to blend.
3. Place butter, brown sugar, granulated sugar and vanilla in medium size bowl and beat on low until blended (about 20 sec).
4. Add beaten egg and mix 10 sec.
5. Stir in flour mixture by hand; stir in chocolate chips.
6. Scoop 2 tbsp quantities of batter onto baking sheet, spacing 3 inches apart.
7. Bake 14 to 15 min or until golden brown.
8. Remove from oven and let cool on wire rack.
Title: Biscotti
Ingredients:
- 4 eggs
- 1 1/4 sugar
- 3/4 vanilla
- 1 flour
- 3 baking powder
- 1 1/2 walnuts
- 1/2
- 1
Instructions:
1. Beat eggs, sugar, oil and vanilla -- mix in by hand flour, baking powder, chocolate chips and nuts.
2. Refrigerate dough for 1/2 hour. Shape into 2 logs. Bake at 350 for 30 minutes or until golden brown. Cut into slices after 5 minutes. sprinkle with cinnamon/sugar mixture. Back in over at 325 for another 25-30 minutes.
Title: Chocolate-strawberry Shortcake
Ingredients:
- 6 butter
- 3/4 margarine
- 1 1/2 sugar
- 3 eggs
- 2 vanilla
- 2 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 1/2 water
- 2 fresh strawberries
- 5 -6 berries
- 2 sugar
- 1 vanilla
- 3 1/2 Cool Whip
- 3 water
- 3 butter
- 1 margarine
- 1 powdered sugar
- 1/2 vanilla
Instructions:
1. Make cake.
2. Preheat oven to 350, and grease and flour 2 9inch round layer pans.
3. Microwave 6 chocolate and 3/4 cup margarine in large microwavable bowl on high 2 minutes until margarine is melted.
4. Remove and stir until chocolate is completely melted.
5. Stir 1 1/2 cups sugar into melted chocolate til well blended.
6. Beat in eggs one at a time with electric mixer.
7. Mix well.
8. Add 2 tsp vanilla.
9. Add ½ cup of flour, baking soda and salt, mixing well.
10. Beat in remaining 2 cups flour alternating with the water until smooth.
11. Bake 35 minutes until toothpick inserted comes clean.
12. Cool in pans 10 minutes then remove from pans and cool on wire racks.
13. Make glaze.
14. In microwavable bowl, put 3 sqrs chocolate, 3 TBS water and 1 TBS margarine on high 1-2 minutes, until chocolate is almost melted, stirring once during cooking.
15. Remove from oven and stir until chocolate is completely melted.
16. Stir in powdered sugar and 1/2 tsp vanilla until smooth.
17. (If thinner glaze is desired add ½ -1 tsp more water).
18. Dip 5-6 garnish berries lightly into glaze and set on wax paper lined plate in refrigerator to slightly firm up.
19. To assemble cake.
20. Mix strawberries, 2 TBS sugar and 1 tsp vanilla together.
21. Place one cake layer on serving plate, flat side up, (place small strips of wax paper all around the sides of cake to catch drips).
22. Spoon ½ of strawberries top of cake, laying them as flat as possible.
23. Drizzle with ½ of the glaze over berry mixture and down sides of cake.
24. Top with ½ of the cool whip.
25. Repeat layer.
26. Remove wax paper strips.
27. Garnish with chocolate covered strawberries.
28. Refrigerate.
Title: Whole Grain Pie Crust
Ingredients:
- 1 graham cracker crumbs
- 1/2 graham cracker crumbs
- 2 whole wheat pastry flour
- 2 canola oil
- 2 dark brown sugar
- 2 flax seeds
- 2 wheat germ
- 1/2 ground ginger
- 1 egg
Instructions:
1. PREHEAT oven to 350°F Lightly grease 9-inch pie plate.
2. COMBINE graham cracker crumbs, flour, oil, brown sugar, flaxseed, wheat germ, orange peel and ginger in medium bowl. Add egg; stir until moistened. Gently press mixture onto bottom and up side of prepared pie plate.
3. BAKE for 20 minutes or until crust is golden brown. Cool completely on wire rack.
Title: Oozing Chocolate Puddings
Ingredients:
- 140 unsalted butter
- 140 chocolate
- 3 eggs
- 3 plain flour
- 85
- 25
Instructions:
1. Preheat oven to 180°C Butter six 175ml dariole moulds and sit on a baking sheet.
2. Put the butter and chocolate in a heatproof bowl and melt in the microwave on high for 2-3 minutes. Stir occasionaly until melted, then set aside.
3. using an electric hand whisk, whisk together the eggs, yolks and sugar for 3 minutes until pale.
4. Set hand whisk on medium and whisk in the melted chocolate mixture.
5. gently fold in the flour then divide between the dariole moulds.
6. Bake for 10-12 minutes until risen, but still flat on top and not quite firm. Loosen the edges with a round bladed knife and turn out immediately.
7. Serve with ice-cream or a blob of whipped cream.
8. To FREEZE: uncooked puddings can be frozen in their moulds, then cook from frozen for about 25 minutes.
Title: Red Velvet Cupcakes
Ingredients:
- 15 1/2 all-purpose flour
- 1 1/4 baking soda
- 1 1/4 salt
- 1 1/4 granulated sugar
- 1 buttermilk
- 13 eggs
- 1 1/4 vinegar
- 3 vanilla extract
- 2 water
- 2 cream cheese
- 1 1/4 butter
- 1 1/4 powdered sugar
- 1/8 vanilla extract
- 1 1/2
- 1
- 2
- 1
Instructions:
1. For the cupcakes:
2. Preheat oven 350 degrees F.
3. Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
4. In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well.
5. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
6. Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
7. For the cream cheese frosting:
8. Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed.
9. Gradually add powdered sugar to the mixture and scrape down the bowl as needed.
10. Add the vanilla and mix until combined.
11. The frosting can be used right away, or stored in the refrigerator up to a week.
12. Frost cooled cupcakes with the cream cheese frosting.
Title: Apple Pudding Cake from Southern Living
Ingredients:
- 1 apple
- 1 lemon juice
- 1/4 light brown sugar
- 1 1/2 granulated sugar
- 1/2 ground cinnamon
- 3/4 milk
- 1/2 butter
- 3 vanilla extract
- 1 ice cream
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Toss chopped apples with lemon juice in a medium bowl. Add brown sugar; stirring well to coat.
3. Whisk together pancake mix, granulated sugar, and cinnamon in a medium bowl; stir in milk, butter, and vanilla. Fold apple mixture and any accumulated juices into batter. Spread into a lightly greased 8" square pan.
4. Microwave apple juice in a 2 cup glass measuring cup at HIGH 2-3 minutes or until boiling. Using a spoon, gently drizzle hot apple juice over batter in pan (some batter may float once juice is added.).
5. Bake for 30-35 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve warm with ice cream.
Title: Tropical Cottage Cheese 'sundae' Salad
Ingredients:
- 1 pineapple slice
- 1/3 banana
- 1/3 cottage cheese
- 1/2 raisins
- 1 maraschino cherry
Instructions:
1. Place pineapple slice on serving plate.
2. Place 1/3 of a banana into hole of pineapple so that the banana is sticking up.
3. Put cottage cheese over banana to resemble a scoop of ice cream.
4. Sprinkle sunflower seeds, peanuts, raisins and/or chocolate chips on cottage cheese.
5. Top with maraschino cherry.
6. ENJOY YOUR 'SUNDAE' !
Title: Cherry Sauce
Ingredients:
- 2 dark sweet cherries
- 1/2 water
- 1 water
- 1 cornstarch
- 3 -6 light corn syrup
- 2 -3 fresh lemon juice
Instructions:
1. Cook cherries in 1/2 cup of water in a medium saucepan over medium heat, till cherries are soft. Shoiuld take about 10 minutes.
2. Cool the mixture slightly and puree in a food processor, and put through a fine strainer, back into the saucepan.
3. Whisk together the remaining 1 tablespoon of water and cornstarch in a small bowl. Bring the cherry puree to a boil, whisk in the cornstarch mixture, and boil whisking constantly, until sauce thickens. Whisk in the the light corn syrup and the lemon juice to taste. Serve warm or cold. Cool before putting in the fridge.
4. Reheat gently.
Title: World’s Best Orange and Lemon Sponge Cake
Ingredients:
- 6 eggs
- 1 sugar
- 1 all-purpose flour
- 4 lemon peel
- 2 vanilla
- 2
Instructions:
1. In the large bowl of an electric mixer, beat eggs and sugar at high speed for about 10 minutes or until eggs have tripled in volume and are light and frothy.
2. On low speed, beat in flour only until blended. Fold in orange, lemon and vanilla. Pour batter into an ungreased 10 inch tube pan and bake in a 350°F oven for about 40 to 45 minutes, or until a cake tester, inserted in center, comes out clean. Do not over-bake. Remove from the oven, INVERT, and allow to cool. (If your tube pan does not have the three little legs for inverting, you must invert cake over the neck of a large size soda bottle.).
3. When cool, remove from pan and serve with fresh sliced strawberries and whipped cream. It can also be served with a faint sprinkling of sifted powdered sugar. Serves 10.
4. NOTE: DO NOT under-beat the eggs or cake will lose volume. If your mixer does not have a very low and gentle setting, then fold in the flour by hand.
5. Easiest & Best Coffee Cakes and Quick Breads.
Title: Rendezvous of Strawberries and Kiwi Fruit
Ingredients:
- 4 kiwi fruits
- 8 strawberries
- 1 orange, juice of
- 2 caster sugar
Instructions:
1. Hull and slice the strawberries.
2. Peel and slice the kiwi fruit into rounds.
3. On a serving plate, arrange the kiwi fruit and strawberries slices in contrasting circles.
4. Pour orange juice and gin over fruit and let macerate for at least 1 hour in the refrigerator.
5. Sprinkle with sugar.
6. Serve with sweet biscuits or cookies.
Title: Flaky Squares
Ingredients:
- 4 sour cream
- 1 cold water
- 1 egg
- 1 vinegar
- 4 flour
- 1/2 salt
- 1 poppy seed filling
- almond paste
Instructions:
1. In a large bowl, combined the sour cream, water, egg, and vinegar.
2. Stir in flour and salt.
3. Turn out onto a floured surfaces and knead for approximately 10 minutes.
4. Let rest for a few minutes.
5. Roll out to about 1" thick rectangle and spread evenly with 1/3 of the Crisco.
6. Fold four ways, wrap in wax paper, and refrigerate for 1/2 hour.
7. Roll dough out again to the same shape as the first time and spread with another 1/3 of the Crisco.
8. Fold four ways, wrap back in wax paper and refrigerate for another 1/2 hour.
9. Roll dough out again to the same rectangular shape and spread with remaining Crisco.
10. Fold four ways, wrap in wax paper, and refrigerate for at least 1 hour and up to over night.
11. Preheat oven to 425°F.
12. Roll dough out into a rectangle and cut with a hot knife into 3" squares.
13. Place squares on cookie sheets and spoon desired filling into the center, leaving at least 1/2 inch dough uncovered by filling.
14. Bake for 15 minutes on a cookie sheet.
Title: Gingersnap Biscotti
Ingredients:
- 1 sugar
- 1/2 butter
- 2 margarine
- 1 eggs
- 1 vanilla extract
- 2 ground ginger
- 1 ground cinnamon
- 2 ground cloves
- 1 flour
- 1/2 quick oats
- 3/4 baking powder
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, beat sugar and butter until light and fluffy.
3. Blend in eggs and vanilla.
4. In separate bowl, combine spices and remaining ingredients.
5. Gradually add to sugar mixture; blend until dough comes together.
6. Do not overmix.
7. Divide dough in half; roll each half into a 12-inch log about 1-inch in diameter.
8. Place dough on ungreased cookie sheet.
9. Bake 25 minutes or until lightly browned.
10. Allow to cool on a baking rack 20 minutes.
11. Cut log crosswise with a sharp serrated knife into 1/2-inch slices on cookie sheet.
12. Bake at 350 degrees for 14 to 16 minutes or until lightly browned and crisp.
13. Cool, then store in a tightly covered container.
Title: Cappuccino Cream
Ingredients:
- 1 Philadelphia Cream Cheese
- 1 coffee
- 1/2 milk
- 1 Jello Instant Vanilla Pudding Mix
- 1/4 ground cinnamon
- 1 Cool Whip Topping
Instructions:
1. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add coffee and milk, beating until well blended. Add dry pudding mix and cinnamon. Beat on low speed 2 minutes. Let stand 5 minutes or until thickened. Gently stir in 2 cups of the whipped topping.
2. SPOON into serving bowl or 10 dessert glasses.
3. REFRIGERATE several hours or until ready to serve. Top with remaining whipped topping just before serving.
Title: Key Lime Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 3/4 butter
- 1/2 icing sugar
- 1 lime rind
- 1 1/2 key lime juice
- 4 granulated sugar
- 1/4 key lime zest
- 1/2
Instructions:
1. Sugar Coating: In small bowl of food processor, whirl sugar and lime rind until sugar is fine. Transfer to bowl; cover and let stand for at least 2 hours or overnight. (If sugar clumps, break up into powder.).
2. Whisk together flour, baking powder and baking soda; set aside.
3. Beat butter and icing sugar until light and fluffy; beat in yolk, lime rind and juice. Gradually stir in flour mixture.
4. Transfer dough to pastry bag fitted with 1/2-inch/ 1 cm star tip (or plastic bag with corner cut out). Pipe out 1-1/2-inch/4 cm long cookies onto parchment paper–lined baking sheet.
5. Bake in 300°F/150°C oven until edges and ridges are just starting to turn golden, 25 to 30 minutes.
6. Important -
7. Roll in lime sugar while still warm; let cool on rack.
8. Makes about 3 dozen cookies.
Title: Christmas Rice Krispies Marshmallow Balls
Ingredients:
- 700 large marshmallows
- 400 butter
- 40
- 14
- 2
Instructions:
1. In a double boiler, melt caramels, butter, and milk. Keep water in the bottom of pot to a minimum boil.
2. Dip one marshmallow into melted mix using a fork (or something sharp).
3. Remove, and roll in Christmas colored Rice Krispies.
4. Place on tray covered with wax paper.
5. Repeat until bag of marshmallows is finished.
6. Freeze marshmallow balls if desired.
7. Enjoy.
Title: Christmas Ginger Cookies
Ingredients:
- 125 unsalted butter
- 125 caster sugar
- 1 egg
- 125 black treacle
- 400 self raising flour
- 2 ground ginger
Instructions:
1. Beat together the sugar and butter until pale and creamy.
2. Add the egg and treacle.
3. Sift the flour and spice into the bowl and mix all ingredients together to form a firm dough.
4. Knead lightly and chill for 30 minutes.
5. Grease two baking sheets.
6. Roll out dough to a thickness of 8mm and cut out star or any shapes you like using a biscuit cutter.
7. Transfer the shapes to the baking sheet, spacing them slightly apart.
8. Bake in a preheated oven 180°C, gas mark 4 for 10 minutes.
9. Leave to cool for serving.
Title: California Gold Loaf
Ingredients:
- 1 eggs
- 2 water
- 1/3 golden raisin
- 1 orange marmalade
- 1
Instructions:
1. Preheat oven to 350 degrees F. Prepare 2 5 x 9 inch loaf pans.
2. Mix cake mix, eggs, oil and water for 2 minutes.
3. Fold in the raisins, apricots and almonds.
4. Devide the batter evenly into the prepared pans.
5. Spoon the marmalade onto the batter and swirl it in with a table knife or chopstick.
6. Do not incorporate throughly into the batter.
7. Bake for 30 to 35 mins (test for doneness).
8. Let it cool and serve!
Title: Crock Pot Bread Pudding
Ingredients:
- 5 eggs
- 3 1/2 milk
- 2 vanilla
- 2 ground cinnamon
- 1/2 salt
- 6 brown sugar
- 3/4 butter
- 1 margarine
- 1/2 raisins
- 1 banana
Instructions:
1. Mix all ingredients together until bread crumbs are thoroughly wet, and mixture is smooth like thick oatmeal.
2. Place mixture in a WELL greased crock pot.
3. Cook on high for 4-5 hours, or until a knife stuck in middle of the"pudding" comes out fairly clean.
4. NOTE: For the last 1/2 hour of cooking, lift the lid a"crack" by putting a spoon or fork between it and the pot, to let the excess moisture escape; otherwise you will have a clear liquid all around the bread pudding.
5. Bread pudding should rise slightly like a cake while cooking, and be smooth on top.
6. It should be fairly solid when done, like a very moist chewy brownie, or perhaps like a dense souffle.
Title: Brownie Fruit Pizza
Ingredients:
- 1 eggs
- 2/3 water
- 2 fresh blueberries
- 1/4 sweetened flaked coconut
- 1
- 2
- 3
- 1/4
Instructions:
1. PREHEAT oven to 350°F Grease and flour 15-inch-round pizza pan or 15 x 10-inch jelly-roll pan.
2. COMBINE brownie mix, oil, eggs and water in medium bowl until blended. Stir in 3/4 cup morsels. Spread onto prepared pizza pan.
3. BAKE for 20 to 22 minutes or until edges are set. Remove to wire rack and cool for 3 minutes; loosen edge of brownie crust from pan with knife. Cool for 1 hour on wire rack.
4. SPREAD whipped topping over brownie crust. Top with fruit. Sprinkle with remaining 1/4 cup morsels and coconut. Serve immediately or refrigerate up to 1 hour before serving.
5. 1/3 cup unsweetened applesauce can be substituted for the vegetable oil. Bake at 350° F for 15 to 17 minutes.
6. Brownie crust may be made in advance. Allow to cool completely and cover with plastic wrap for up to 1 day.