lumicero/recipes-ing2inst huggingface dataset:
Title: Blueberry Cake
Ingredients:
- 3/4 sugar
- 1/4 shortening
- 1 egg
- 1/2 milk
- 2 flour
- 2 baking powder
- 1/4 salt
- 2 blueberries
- 1/2 sugar
- 1 cinnamon
- 1/4 butter
- 1/4 flour
Instructions:
1. Mix sugar, shortening and egg together well.
2. Add milk, and sifted dry ingredients.
3. Dredge blueberries in a little flour and add to batter.
4. Pour into a 9x9 inch pan.
5. Mix topping and sprinkle on top of batter.
6. Bake at 350° for 40 to 50 minutes.
Title: Easy Cheesecake Cupcakes...paula Deen
Ingredients:
- 2 Philadelphia Cream Cheese
- 1 granulated sugar
- 1 eggs
- 2 fresh raspberry
- 12 powdered sugar
- 1
- 2
Instructions:
1. HEAT oven to 350°F.
2. PLACE a paper cupcake liner in each of 12 muffin cups.
3. BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition.
4. PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
5. ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 tablespoons of raspberry jam and fresh raspberries. Dust with powdered sugar.
Title: Fudgy " Cup" Cupcakes
Ingredients:
- 1 instant chocolate pudding mix
- 1 powdered sugar
- 2 2/3
- 1/4
Instructions:
1. In a large bowl, combine cake mix and pudding mix, blend well with a whisk.
2. In a medium bowl, combine the powered sugar and cocoa mix.
3. Divide the cake mix evenly into 8 small plastic bags about 1/2 cup each; seal and label as cake mix.
4. Do the same for the glaze.
5. Packing about 1/3 cup into each bag.
6. Label as Glaze Mix.
7. Can be given as gifts this way or save till needed.
8. TO MAKE FUDGY CAKES: Spray the inside of a micro-wave safe mug with cooking spray.
9. Pour 1 bag of cake mix into mug.
10. Add 1 egg, 1 TBSP vegetable oil, and 1 TBSP water.
11. Mix till well combined.
12. Microwave at 100% power for 2 minute.
13. Meanwhile, place gaze mix in a small bowl and add 1-1/2 t. milk; mix well and pour glaze over the mug cake immediately after removing it from the microwave.
14. Serve warm in the mug.
Title: Cherry Creme Brulee
Ingredients:
- 15 heavy cream
- 1 plain yogurt
- 7 sugar
- 2 vanilla extract
- 1 sugar
Instructions:
1. Drain the cherries, and spoon equally into 6 rmekins and set aside.
2. In a bowl, whisk the cream into soft peaks.
3. Fold in the yogurt with the 2 oz of sugar or splenda, and the vanilla.
4. Spoon on top of the cherries, and make the top level. Chill for a couple of hours or overnight.
5. When ready to serve, sprinkle the tope of each ramekin with sugar in an even layer. Caramelise under a very hot preheated grill, or with a small kitchen blow torch. (if using the grill, make sure it is very hot so that the sugar quickly caramelises but the cream and yogurt don't melt!).
Title: Cherry Crisp Using Fresh/Frozen Cherries
Ingredients:
- 4 sour pitted cherries
- 1 1/2 sugar
- 4 flour
- 1/4 cinnamon
- 1 1/2 flour
- 1 quick-cooking oats
- 1 brown sugar
- 1/2 cinnamon
- 1/2 butter
Instructions:
1. Preheat oven to 375.
2. In a 9x9 pan, combine cherries, 11/2 cups sugar, 4 T flour and 1/4 teaspoons cinnamon.
3. In a separate bowl combine, 1 1/2 cups flour, oats, brown sugar, remaining cinnamon. Cut in softened butter until all is moistened.
4. Cover cherries with topping.
5. Bake in oven for 45 minutes or until browned and bubbly.
Title: Candied Pecans
Ingredients:
- 1 pecan halves
- 1/2 butter
- 1/2 Splenda sugar substitute
- 1 1/2 ground cinnamon
- 1/4 ground ginger
- 1/4 ground allspice
Instructions:
1. Put the pecans in your slow cooker and stir in the melted butter, coating the pecans throughly. Sprinkle the Splenda, cinnamon, ginger, and allspice over the pecans and stir again to coat.
2. Cover the slow cooker, set it to high, let it cook for 30 minutes. Then uncover, turn it to low, and let it cook for 1 1/2-2 hours.
Title: Two Brother's Chocolate Gobs
Ingredients:
- 2 sugar
- 1/2 vegetable shortening
- 2 eggs
- 1 buttermilk
- 1 boiling water
- 1 vanilla extract
- 4 all-purpose flour
- 1/2 baking powder
- 2 baking soda
- 1/2 flour
- 5 milk
- 1 sugar
- 1 butter
- 1/2 vegetable shortening
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 425 degrees F.
2. In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed.
3. Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreased cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.
4. To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.
Title: Easy Fluffy Frosting
Ingredients:
- 1 vanilla
- 1 cream cheese
- 1 Cool Whip
- 8
Instructions:
1. Mix frosting, cream cheese and vanilla, until thick and fluffy.
2. Stir in Cool Whip. Mix until well combined.
Title: Pavlova Shell
Ingredients:
- 4 cornflour
- 1 1/2 caster sugar
- 2 vanilla extract
- 1 white vinegar
- 1 cornflour
- 4 boiling water
Instructions:
1. Preheat oven to 160 degree C (320 degree F).
2. Grease pavlova plate (or baking/cookie sheet will do) well, sprinkle liberally with cornflour , shaking off excess.
3. Combine all ingredient for pavlova into a small mixing bowl of mixer and beat at high speed for 15 minutes.
4. Place meringue in centre of greased plate and spread over plate (in a 8 to 9 inch circle) or if preferred pipe onto the plate making it slightly thicker at the edges, so a dip is formed for filling.
5. Bake for 15 minutes at 160 degree C (320 degree F), lower temperature to 110 degree C (210 degree F) and bake for a further 30 minutes.
6. LET PAVLOVA GO COLD IN THE OVEN (DO NOT REMOVE TILL COLD).
7. Fill with whipped cream and decorate with sliced seasonal fruit of choice (eg bananas, kiwifruit, berries and passionfruit are some suggestions).
Title: Blueberry Buttermilk Cake
Ingredients:
- 1 all-purpose flour
- 2/3 sugar
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 egg
- 1/2 buttermilk
- 1/4 butter
- 1/2 vanilla extract
- 1 blueberries
- 1 sugar
Instructions:
1. Preheat oven to 400 degrees.
2. Spray a 9-inch round metal baking pan with nonstick baking spray with flour.
3. In a large bowl, whisk together flour, 2/3 cup sugar, baking powder, baking soda and salt.
4. Add egg, buttermilk, butter and vanilla to flour mixture.
5. Using an electric mixer on med-low speed, beat for 1 minute, until blended.
6. Scrape sides and bottom of bowl with a spatula.
7. Beat on medium speed for 1 minute.
8. Spread batter evenly in prepared pan.
9. Sprinkle blueberries evenly over batter.
10. Sprinkle evenly with 1 tbsp sugar.
11. Bake for 25-30 minutes or until a pick inserted in the center comes out clean.
12. Let cool in pan on a wire rack for 10 minutes, then invert cake onto plate.
13. Serve warm or at room temperature.
Title: Healthy Deep Chocolate Pudding
Ingredients:
- 7 dark chocolate
- 2 1/2 nonfat milk
- 1/2 half-and-half
- 3 Splenda Sugar Blend for Baking
- 1/4 salt
- 1/4 cornstarch
- 1/4 instant espresso
- 1 butter
- 2 vanilla extract
- 1
Instructions:
1. Chop the chocolate into small pieces.
2. Combine chocolate, 2 cups milk, cream, sugar/splenda, instant espresso granules, cocoa, and salt in a large saucepan.
3. Stir vigourously using a whisk over medium heat and it is smooth and thick.
4. Stir the remailning milk and cornstarch together and whisk into the chocolate mixture.
5. Simmer for a minute whisking and scraping down the sides with a spatula until thick.
6. Add the butter and vanilla and cook one more minute.
7. Take it off the heat and chill in the fridge for a minimum of 3 hours until set firm.
8. Use plastic wrap pressed onto surface of the pudding to avoid forming a skin.
Title: Fudge Brownie Cupcakes
Ingredients:
- 3 butter
- 1/2 flour
- 2/3 baking powder
- 1/4 salt
- 1 eggs
- 2 sugar
- 1 1/8 vanilla extract
- 1 1/2 milk
- 1/4 white chocolate chips
- 1/3
Instructions:
1. Preheat oven to 325*F.
2. Butter and flour a 12-cup muffin tin, or line with paper liners; set aside.
3. In a small saucepan, melt the chocolate and butter together over low heat, stirring often; remove pan from heat and let cool slightly.
4. In a small bowl, whisk together the flour, baking powder, and salt; set aside.
5. In a medium bowl, using an electric mixer on high speed, beat the eggs until frothy.
6. Slowly beat in the sugar; continue beating until the mixtue is light and thick.
7. Reduce mixer speed to low.
8. Blend in the chocolate mixture, then the vanilla.
9. Alternately beat in the flour mixture and milk, beginning and ending with the flour mixture and beating just until combined--do not overmix.
10. Fold in the chocolate chips.
11. Ladle the batter into the prepared tins; bake until the cupcakes are shiny and crackled on top and firm around the edges (centers will still be very soft), 25-30 minutes.
12. Cool 10 minutes in the tins; gently pry the cakes from the cups with a small knife (a butter knife is good) and carefully transfer to wire racks and cool completely.
Title: Rich Chocolate Pudding
Ingredients:
- 100 caster sugar
- 4 eggs
- 50 plain flour
- 50 chocolate
- 50 butter
- 25 cornflour
- 150 milk
- 10 white chocolate
- 200 butter
- 175 vanilla essence
- 25
Instructions:
1. Grease a 1.2 litre pudding basin. Whisk together the eggs and sugar until light and fluffy and thick enough to leave a trail from the whisk. Fold in the flour and almonds alternating with the melted chocolate and 25 g butter. Transfer to the prepared basin and cover with a double layer of foil. Place into the slow cooker and surround with boiling water place the lid into position and cook on high for 4 hours.
2. Fifteen minutes before serving prepare the sauce by first mixing the cornflour with 40 ml of the cream, slowly melt together the remaining sauce ingredients ( 25 g butter, milk, white chocolate, vanilla essenceand remaining cream) in a pan over a gentle heat. Add the cornflour, stir continuously until thickened.
3. Turn out pudding and serve with the sauce.
Title: Coconut Pineapple Cake
Ingredients:
- 2 eggs
- 2 sugar
- 1 vanilla extract
- 2 flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 crushed pineapple
- 1/2 walnuts
- 1 cream cheese
- 1/2 butter
- 2 confectioners' sugar
- 1/2 flaked coconut
Instructions:
1. In large mixing bowl, beat the eggs, sugar and vanilla until fluffy.
2. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple.
3. Stir in walnuts.
4. Pour into greased 13-inch by 9-inch by 2-inch baking pan.
5. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
6. Cool on a wire rack.
7. In small mixing bowl, beat the cream cheese, butter and confectioners' sugar until smooth.
8. Frost cake.
9. Sprinkle with coconut.
10. Store in the refrigerator.
Title: Reese's Peanut Butter Cookie Cups
Ingredients:
- 1
- 24
Instructions:
1. The first thing you need to decide is whether you will be using full size or mini Reese's cups. If you choose the full size, you will need a regular size muffin tin, but if you choose the minis you will need a mini muffin tin. I think the full size makes a better cookie.
2. Preheat oven according to the cookie dough instructions, usually about 350°fF.
3. Spray the muffin tins with butter spray.
4. Ball up the cookie dough as though you are making cookies.
5. Press enough dough into each tin to fill about half way.
6. Bake according to cookie dough instructions.
7. The cookies will puff up and fill the muffin tin.
8. As soon as the cookies are done, take the tin out of the oven and press an unwrapped Reese's Cup into the center of each tin. This will create a peanut butter cookie crust around the cup.
9. Let them set for a couple of minutes, while the chocolate and peanut butter melt.
10. Get a nice tall glass of milk and enjoy this delicious treat!
Title: Dirt Pudding
Ingredients:
- 1 French vanilla instant pudding
- 2 milk
- 3 powdered sugar
- 1 cream cheese
- 1 butter
- 1/4 margarine
- 1 Cool Whip
Instructions:
1. Break up cookies, put 1/2 on bottom of preferred dish and save other 1/2 for topping.
2. Mix pudding and milk together, set aside.
3. Mix sugar, cream cheese and butter.
4. Add sugar mixture to pudding; fold in cool whip.
5. Pour onto cookies, top with remaining cokies.
6. I like to let it cool for atleast a half hour if I have time.
7. Let's it all meld together and it tastes better cool.
Title: Margarita Cookies
Ingredients:
- 1 butter
- 3/4 lime rind
- 1 all-purpose flour
- 1 salt
- 2 confectioners' sugar
- 2 1/2
- 1
- 1 1/4
- 2
Instructions:
1. Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with baking parchment.
2. Put the butter, sugar, and lime rind into a bowl and mix well with a wooden spoon, then beat in the egg yolk and orange liqueur or orange extract.
3. Sift together the flour and a pinch of salt into the mixture and stir until thoroughly combined.
4. Scoop up tablespoons of the dough and put them on the prepared cookie sheets, then flatten gently. Bake for 10-15 minutes, until light golden brown.
5. Let cool on the cookie sheets for 5-10 minutes, then using a metal spatula, carefully transfer to wire racks to cool completely.
6. Sift the confectioners' sugar into a bowl and stir in sufficient tequila to give the mixture the consistency of thick cream.
7. With the cookies still on the racks, drizzle the frosting over them with a teaspoon. Let set.
Title: Alcatraz Cherry Chiffon Cake (Unfrosted)
Ingredients:
- 2 1/4 cake flour
- 1 1/2 sugar
- 3 baking powder
- 1 salt
- 1/2 maraschino cherry juice
- 5 cold water
- 1/4 vanilla
- 1/2 cream of tartar
- 1 maraschino cherry
- 1
- 1/2
Instructions:
1. STEP 1:
2. Mix together 1/4 cup cake flour, sifted, 1-1/2 cups sugar, 3 teaspoons baking powder. and 1 teaspoon salt. MAKE A WELL.
3. ADD IN ORDER GIVEN: 1/2 cup salad oil, 5 egg yolks, unbeaten (medium), 1/4 cup marachino cherry juice, 1/2 cup cold water, 1 teaspoon vanilla. BEAT UNTIL SMOOTH.
4. STEP 2: Measure into large mixing bowl: 1 cup egg whites, 1/2 tsp cream of tartar; beat until whites form very stiff peaks (DO NOT UNDERBEAT).
5. STEP 3: Pour egg yolk mixture gradually over beaten egg whites, gently folding just until blended. DO NOT STIR.
6. Mix together 1/2 cup marachino cherries and 1/2 cup nuts, both finely chopped.
7. Sprinkle over top of batter, gently folding in a few strokes.
8. Pour into ungreased tube pan.
9. Bake at 325 degrees Fahrenheit for 65 to 70 minutes.
Title: Mom's Oat Flour Cut out Cookies
Ingredients:
- 1 1/2 confectioners' sugar
- 1 butter
- 1 margarine
- 1 egg
- 2 1/4 vanilla
- 1 all-purpose flour
- 1 baking soda
- 3 powdered sugar
- 1 shortening
- 1 butter
- 2 vanilla
- milk
Instructions:
1. To make ground oat flour:
2. place 1 1/4cups quick or old fashioned oats, uncooked, in a blender or food processor. Cover and blend 60 seconds. Makes about 1 cup.
3. To make cookies:
4. Beat together sugar and butter until light and fluffy.
5. Blend in egg and vanilla.
6. Combine flours and baking soda.
7. Gradually add to butter mixture, mixing well after each addition.
8. Cover, chill an hour.
9. Heat oven to 375 degrees F.
10. Roll out dough to 1/8 inch thickness on lightly floured surface.
11. Cut with cookie cutter.
12. Bake on ungreased cookie sheet for 7 to 8 minutes until edges are golden brown.
13. Cool thoroughly.
14. Decorate with butter cream frosting and sprinkles, as desired.
Title: Snickers Salad
Ingredients:
- 6 apples
- 6 vanilla instant pudding mix
- 1
Instructions:
1. Mix pudding into whipped topping <U+0096> stirring well till mixed thoroughly.
2. Add Snickers and apple pieces to pudding mixture <U+0096> stir well and chill till ready to serve.
Title: Easy Bread Pudding
Ingredients:
- 1 1/2 all-purpose flour
- 1 eggs
- 3 sugar
- 1 milk
- 2 cinnamon
- 1 salt
- 1/2 vanilla
- 1 oleo
- 1
Instructions:
1. Place bread cubes in an 8-inch square baking pan or dish sprayed with nonstick cooking spray.
2. Sprinkle flour over bread.
3. Mix together eggs, sugar, cinnamon, milk, salt, vanilla and oleo.
4. Pour over bread.
5. Bake at 350° for 30 to 40 minutes or until browned.
6. Top with vanilla sauce or lemon sauce.
Title: Prune and Pear Torte Slice
Ingredients:
- 225 prunes
- 300 tea
- 3 lemon juice
- 450 dessert pears
- 25 butter
- 2 phyllo pastry sheets
- 4 walnut pieces
- 3 icing sugar
- 50
Instructions:
1. Put the prunes in a bowl with the tea and 2 tbs lemon juice. Soak overnight.
2. The next day, strain the soaking liquor into a saucepan. Peel, quarter, core and roughly chop the pears. Stir into the prunes with the breadcrumbs and 1 tbs of lemon juice. Preheat the oven to 200C/400F/gas 6.
3. Place the pastry sheets on top of each other on a work surface. Spoon the filling in a strip along one long edge, leaving 5cm clear at each end. Butter these ends and the long edge. Fold the ends over the filling. Then roll up the pastry to enclose the prune mixture. Lift onto a baking tray.
4. Bake for 30 minutes.
5. Meanwhile place the apricot preserve in the saucepan with the soaking liquor. Bubble down until a syrupy glaze remans, then strain. Brush a little glaze over the torte and sprinkle over the nuts. Carefully brush over the remaining glaze. Dust with icing sugar.
Title: Blueberry Pudding, Jam & Custard
Ingredients:
- 50 flour
- 1 egg
- 75 coconut oil
- 1 blueberries
- 25 coconut milk
- 1.5 honey
- 3 maple syrup
- 1 vanilla pod
- 9
Instructions:
1. Preheat the oven to 200C/390°F.
2. Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
3. Meanwhile, beat all the egg yolks for the custard in a bowl.
4. Add the coconut milk, honey/maple syrup and vanilla for the custard to a saucepan and heat gently over a medium heat until warm, but not boiling.
5. Whisk the egg and flour for the puddings together and then slowly add the almond milk, add the mixture to the muffin tins, then drop 3-4 blueberries into each pudding. Bake in the oven for 10 minutes.
6. Add the beaten egg yolks to the custard pan and stir continuously until everything is combined, then turn down to a low heat for another 15 minutes until thickened, whisking occasionally.
7. Once everything is ready - add the toppings of your choice and enjoy!
Title: Sweet Filo Cigars
Ingredients:
- 1 pistachios
- 1/2 water
- 5 egg
- 1/2 lemon zest
- 1 phyllo pastry
- 1 honey
- 12
- 1/2
Instructions:
1. In a food processor, mix the almond and pistachio into a fine paste. Place the nuts in a frying pan and add 4T of water and the sugar. Cook over low heat unit the sugar has dissolved, about 4min. Remove from heat and stir in the egg yolk and lemon zest.
2. Put 1 sheet of pastry on a clean surface. Spread 1T of the nut mix in a thin strip along the edge closest to you, leaving 3/4 of an inch on the left and right side. Fold the two sides over the paste and roll away from you to create a compact cigar. Tuck the top edge in and seal with a bit of the beaten egg white. Repeat with all the pastry and filling.
3. Pour enough oil into a frying pan to come 3/4in up the sides. Heat oil over medium-high heat and fry cigars for 10 seconds each side, until golden.
4. Place the cigars on a plate lined with paper towels and allow to cool. Place the honey and remaining 1T water in a small saucepan and boil. When it is hot, lightly dip the cigars in the syrup for a minute and stir gently until well coated. Remove and arrange on a serving place. Sprinkle with crushed pistachio garnish.
Title: Drunken Prune Poundcake
Ingredients:
- 3 all-purpose flour
- 1 kosher salt
- 1/2 baking soda
- 1 unsalted butter
- 2 granulated sugar
- 1 dark brown sugar
- 4 eggs
- 1 buttermilk
- 1 vanilla
- 1/4 orange
- 1 lemon
- 1/2 prune
Instructions:
1. Heat oven to 325 degrees. Position rack in bottom third of the oven. Butter and flour a 9X3 inch tube pan, or spray with nonstick cooking spray.
2. In large bowl, whisk together the flour, salt, and soda. In the bowl of an electric mixer, cream the butter and sugars at medium high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, mixing well after each addition. Add the flour mixture alternately with the buttermilk. Mix in the extracts and zests, and fold in the prunes.
3. Bake for one hour, until the cake pulls away from the pan, and a toothpick inserted into the cake comes out clean.
4. To Make Brandy Soaked Prunes.
5. Empty a 16 ounce container of prunes into a clean, sealable glass jar and pour brandy over the top until it covers them by about an inch. Allow prunes to macerate at least one day before making cake. Kept in a cool, dark place, the prunes will keep for months.
Title: Figs Poached in White Wine and Fresh Thyme
Ingredients:
- 1/2 honey
- 750 dry white wine
- 1 lemon
- 2 lemon juice
- 6 fresh thyme
- 2 bay leaves
- 4 figs
- 2 1/2
Instructions:
1. In a large, non-aluminum saucepan, combine honey and wine. Bring to a boil. Lower heat and cook, stirring constantly, until honey is completely dissolved.
2. Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns.
3. Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute.
4. Remove figs with a slotted spoon and place in a ceramic bowl.
5. Reduce poaching liquid to about 1-1/2 cups. Spoon over figs and chill.
6. Serve figs with some of the poaching liquid in individual bowls.
Title: Bisquick Strawberry Shortcakes
Ingredients:
- 4 strawberries
- 1/2 sugar
- 2 1/3 Bisquick baking mix
- 1/2 milk
- 3 sugar
- 3 butter
- 1 Cool Whip
Instructions:
1. Mix strawberries and `/2 cup sugar, set aside.
2. Heat oven to 425 degrees.
3. Stir bisquick mix, milk, 3 tapblespoons sugar and butter until soft dough forms.
4. Drop by spoonfuls onto ungreased cookie sheet.
5. Bake 10 - 12 minutes or until golden brown. Split warm shortcakes, fill and top with strawberries and whipped topping.
Title: Fluffy Pink Dump Salad
Ingredients:
- 8 Cool Whip
- 3 cherry gelatin
- 20 pineapple tidbits
- 24 small curd cottage cheese
Instructions:
1. In a medium mixing bowl, dump in the Cool Whip and cherry gelatin powder and mix thoroughly.
2. Dump in the pineapple (with juice) and cottage cheese and mix thoroughly.
3. Refrigerate until serving.
4. Refrigerate any leftovers.
Title: Chamomile, Honey, and Pear Glazed Fruit Salad
Ingredients:
- 1/2 honeydew melon
- 1 seedless black grapes
- 2 bananas
- 1 pear
- 1 mango
- 1 pear
- 1 banana
- 2/3 white wine
- 2 honey
- 2 cinnamon
- 1 nutmeg
- 2 tea bags
- 1 powdered sugar
Instructions:
1. Gently mix melon, grapes, bananas, pear, and mango together, adding the banana last so it does not get smashed.
2. Core the pear and peal away the outer skin.
3. Peal the banana.
4. Puree both of these ingredients in a blender or food processor. Add about 1/2 cup white wine and puree until smooth and liquid.
5. Boil this mixture in a small saucepan, adding the honey, cinnamon, nutmeg, two tea bags and remaining wine.
6. Stir continually until the mixture tastes slightly of chamomile and then turn off and let cool.
7. Mix the entire glaze into the salad and let cool for 20 minutes.
8. Serve in individual dishes and sprinkle powdered sugar on the top.
Title: Coconut Angel Squares
Ingredients:
- 1 milk
- 1 1/2 instant coconut cream pudding mix
- 2 vanilla ice cream
- 1 Cool Whip
- 1 coconut
- 1/4
Instructions:
1. Place cake cubes in greased 13 x 9 baking dish.
2. In mixing bowl, beat milk and pudding mixes on low speed for 2 minutes.
3. Add ice cream and beat on low just until combined.
4. Spoon over cake cubes.
5. Spread with whipped topping, then sprinkle with coconut.
6. Cover and chill for at least 1 hour.