lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry Coconut Trifle
Ingredients:
- 200 butter
- 50 demerara sugar
- 200 all-purpose flour
- 200 baking powder
- 3 eggs
- 4 milk
- 1 coconut milk
- 2 cornstarch
- 2 icing sugar
- 5 ready-to-serve custard
- 398 coconut milk
- 398 lime, juice and zest of
- 4 frozen raspberries
- 1
- 300
- 1 1/2
- 3/4
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease and line a 9" springform pan.
3. Beat all the cake ingredients together until smooth, pour into the pan, and smooth the top.
4. Bake for 40 to 45 minutes until golden and risen.
5. Let cool completely.
6. Meanwhile, whisk the cornstarch and 2 tablespoons icing sugar into the remaining coconut milk.
7. Bring the custard to a boil, then whisk in the coconut milk mixture.
8. Keep whisking until it come to a boil and is fairly thick.
9. Pour into a bowl, cover immediately with plastic wrap, and let cool.
10. Mix the coconut rum with the lime zest and juice and 2 tablespoons of the icing sugar.
11. Crush half of the raspberries and mix together with the raspberry jam, then fold in the remaining whole berries.
12. Cut the cooled cake into cubes and put a layer on the bottom of your serving bowl.
13. Sprinkle with some of the rum mixture, then top with some of the raspberry mixture.
14. Repeat, but this time with the custard.
15. Keep layering, alternating fruit layer with custard layer, until all the ingredients are used up.
16. Whip the cream with the remaining icing sugar until soft peaks form, then spread over the top of the trifle.
17. Refrigerate for at least 4 hours - the longer it stands, the more the flavours mingle.
Title: Chocolate Hazelnut Royals
Ingredients:
- 3 butter
- 3 sugar
- 1/2 vanilla
- 2 instant coffee powder
- 1 hot water
- 2 plain flour
- 1 1/2 sugar
- 2 vanilla
- 3/4 coconut
- 1 hazelnuts
- 1 1/2 chocolate
- 2
- 1/2
- 6
Instructions:
1. Pastry:
2. Cream butter, sugar and vanilla until creamy.
3. Add coffee powder, which has been dissolved in the hot water, and egg yolks, beat well.
4. Fold in sifted flour, mix to a firm dough, refrigerate 30 minutes.
5. Roll out pastry on lightly floured board to 5mm (1/4") thickness.
6. Cut into rounds with 5cm (2") fluted cutter.
7. Place pastry bases on lightly greased trays.
8. Topping:
9. Beat egg whites until soft peaks form, gradually add sugar, beat until sugar is almost dissolved, about 8 minutes.
10. Add vanilla and coconut and finely chopped hazelnuts.
11. Spoon mixture into piping bag fitted with 1cm (1/2") tube.
12. Pipe mixture around edge of biscuit, leaving a small hole in center.
13. Spoon about 1/2 tsp jam into center of each biscuit.
14. Bake at 375F for about 5 minutes, reduce heat to 350F and bake for a further 10 minutes or until topping is firm.
15. Cool on wire rack.
16. Place chopped chocolate in top part of double saucepan over simmering water, stir until chocolate is melted.
17. When biscuits are cold, dip tops into chocolate, allow to set.
Title: B B's Peanut Butter Cookies
Ingredients:
- 1 dark brown sugar
- 1 white sugar
- 1 butter
- 1 eggs
- 2 vanilla
- 1 salt
- 1/4 baking soda
- 1/2 baking powder
- 1/4 unbleached white flour
- 2 1/2
Instructions:
1. Cream butter and sugars.
2. Add peanut butter and mix well.
3. Beat in eggs, one at a time.
4. Add vanilla and stir well.
5. Put dry ingredients into sifter and sift into batter.
6. Gently, but thoroughly fold into batter.
7. Roll into small balls and press with a floured fork on cookie sheet.
8. Bake at 350 degrees about 10 minutes.
Title: Southern Pecan Crisps
Ingredients:
- 1/2 dark brown sugar
- 2 butter
- 1/3 pecans
- 1 frozen puff pastry
- 2 powdered sugar
Instructions:
1. Preheat oven to 400°.
2. In a small bowl, mix the brown sugar, butter, and pecans.
3. Unfold pastry on a lightly floured surface; roll into a 15 x 12 inch rectangle; cut into twenty 3-inch squares.
4. Press squares into bottoms of 3-inch muffin pan cups.
5. Place 1 heaping teaspoon pecan mixture in center of each.
6. Bake 10-12 minutes or until golden.
7. Remove from pans; cool on wire rack; sprinkle with powdered sugar.
Title: Carrot Cake Muffins
Ingredients:
- 1 1/2 whole wheat flour
- 1 baking soda
- 1 baking powder
- 1 cinnamon
- 1 egg
- 2 canola oil
- 1/4 raisins
- 1/4 walnuts
- 1/2 carrots
- 8
- 1 1/2
Instructions:
1. preheat oven to 350.
2. combine the flour, baking soda, baking powder, and cinnamon in a bowl.
3. Add the remaining ingredients and stir to blend.
4. Spoon into prepared muffin tins
5. bake for 20 to 25 minutes.
Title: Mucho Margarita Cupcakes (Vegan)
Ingredients:
- 1/4 lime juice
- 1 1/2 lime zest
- 1 soymilk
- 1/4 canola oil
- 2 vanilla
- 1/2 granulated sugar
- 3/4 all-purpose flour
- 1 1/3 baking soda
- 1/4 baking powder
- 1/2 salt
- 1/2 margarine
- 1/4 soymilk
- 1 lime juice
- 3 confectioners' sugar
- 1 kosher salt
- 2 - 2 1/2 coarse salt
- 1
- 1/2
Instructions:
1. Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
2. Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
3. Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smotth.
4. Fill liners about 3/4 fill. I use an ice-cream scoop. Baek 20-22 minutes or until toothpick inserted in center comes out clean.
5. Transfer cupcakes to a cooling ratck and cook completely before frosting.
6. Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring.
7. Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use.
8. Spread icing on the cupckaes spreading all the way to the edges.
9. Roll the outer edge of the cupcakes in the sugar crystals.
Title: Grammy's Hot Milk Cake
Ingredients:
- 1/2 milk
- 2 eggs
- 1 sugar
- 1 flour
- 1 1/2 baking powder
- 1 vanilla
Instructions:
1. Heat milk (about as long as it takes for a tablespoon of butter to melt).
2. Beat eggs until frothy, add one cup of sugar and beat wel.
3. Add flour and baking powde (sifted). Stir.
4. Add scalded milk. Beat well.
5. Add vanilla.
6. Pour into a greased and floured pan and cook at 375 degrees for 35 minutes.
Title: Lemon Custard Souffle
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 6 eggs
- 2/3 lemon juice
- 2/3 all-purpose flour
- 3 lemons, zest of
- 2 milk
- 1 heavy cream
- 1/2 salt
Instructions:
1. Preheat oven to 350F.
2. Lightly butter a 9 x 2 inch round cake pan.
3. Have ready another larger pan and hot water.
4. Cream together butter and sugar.
5. Beat in egg yolks, one at a time, and beat in lemon juice, flour and zest.
6. Add milk and cream.
7. Beat whites in separate bowl with salt until it holds stiff peaks.
8. Stir ¼ of white mixture into lemon mixture to lighten and then fold in remaining whites.
9. Pour batter into prepared cake pan, set in large pan, and add enough hot water to come halfway up sides.
10. Bake for 50 minutes to 1 hour, or until just set and top is golden.
11. Serve warm.
Title: Berry Crisp
Ingredients:
- 4 berries
- 1 1/2 graham cracker crumbs
- 2 brown sugar
- 2 honey
- 1/4 cinnamon
- 1/8 nutmeg
- 1/4 butter
- margarine
Instructions:
1. Melt butter or margarine in a saucepan.
2. Stir in graham cracker crumbs and slowly add brown sugar, honey, cinnamon, and nutmeg, stir until well mixed.
3. Pour berries into greased ovenproof dish and sweeten with sugar if desired.
4. Top with graham cracker topping.
5. Bake in preheated 350°F oven for 20 minutes.
6. Spoon into serving dishes and top with ice cream.
Title: Mounds Chocolate & Coconut Cake
Ingredients:
- 1 brewed coffee
- 1 1/3 butter
- 2 evaporated milk
- 1/2 marshmallows
- 25 flaked coconut
- 1
Instructions:
1. Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water.
2. Cool cakes completely.
3. Filling: In a saucepan over medium heat, combine butter and evaporated milk.
4. Bring to a boil.
5. Add the marshmallows and stir until melted and smooth.
6. Stir in coconut. Let coconut mixture cool completely before assembling cake.
7. Assemble the cake: Place bottom layer on serving plate.
8. Spread with entire coconut filling.
9. Cover top and sides with fudge frosting.
10. Refrigerate.
11. Optional: serve with Sweet Coconut Sauce on the side, Recipe#26786.
Title: White Chocolate Trial Mix (Quick and Easy)
Ingredients:
- 6 white chocolate chips
- 2 peanuts
- 1 cashews
- 2 raisins
Instructions:
1. Melt the chocolate chips in the microwave until smooth. (You should take them out and stir about every 30 seconds so they don't burn).
2. Combine the other ingredients in a large bowl.
3. Pour melted chocolate over the nuts and raisins and stir until well coated.
4. Empty out onto greased foil or wax paper and let cool. (It will be crumbly)
5. Store in an airtight container.
Title: Cranberry Orange Nut Cookies
Ingredients:
- 1 1/2 whole wheat pastry flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 walnuts
- 1/2 dried cranberries
- 1 sugar
- 1/2 unsweetened applesauce
- 1/4 canola oil
- 1 orange zest
- 3
Instructions:
1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
2. Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
3. Preheat oven to 350°F Line a baking sheet with parchment paper or a nonstick baking mat.
4. Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
5. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.
Title: Hiker's Cake
Ingredients:
- 125 butter
- 1 sugar
- 125 egg
- 1 vanilla
- 100 icing sugar
- 1 butter
- 250 lemon, juice and zest of
- 1
- 2
- 50
- 1
Instructions:
1. Place butter, cocoa and mixed fruit in a saucepan and bring to the boil over a moderate heat.
2. Add the egg whilst whisking and boil for another two minutes.
3. Remove pan from the heat and add biscuits, vanilla and halved cherries.
4. Press mixture into a lamington tin and let cool.
5. Mix together the icing sugar, melted butter and lemon zest, add enough juice to make a smooth icing, spread over the slice then chill.
Title: Spiced Strawberries and Cream
Ingredients:
- 1/4 water
- 2 cinnamon sticks
- 3 cloves
- 2 sugar
- 1 cornstarch
- 1/2 lemon juice
- 3 fresh strawberries
- 2 Cool Whip
Instructions:
1. In a 1 quart saucepan, combine all ingredients except berries and cool whip.
2. Cook over high heat, stirring occasionally until mixture comes to a boil.
3. Boil for one minute.
4. Remove the cinnamon stick and the cloves.
5. Place the berries in a medium size bowl and pour the spice on top.
6. Cover and refrigerate for at least 30 minutes.
7. Line the bottom and sides of 4 dessert dishes with the cool whip.
8. Fill the center of each dish with strawberries and syrup.
Title: Florentine Dainties
Ingredients:
- 1/2 flour
- 1/4 salt
- 2 eggs
- 1/2 sugar
- 1 dates
- 3/4 walnuts
- 3/4 lemon rind
- 1
Instructions:
1. Preheat oven to 325°F.
2. Sift the flour and salt together and set aside.
3. Combine the eggs and sugar and beat till very thick and lemon colored.
4. Fold in flour mixture.
5. Stir in the chocolate, dates, walnuts and lemon rind.
6. Drop by rounded teaspoonfuls, 2" apart, on cookie sheet lined with well-greased foil.
7. Bake at 325 F for 12 to 15 minutes.
8. Remove from cookie sheet, cool, and decorate with chocolate glaze.
Title: Krispy Kreme Bread Pudding With Espresso Whipped Cream
Ingredients:
- 18 heavy cream
- 1 milk
- 2 eggs
- 4 sweetened condensed milk
- 4
- 1
- 1/2
Instructions:
1. Cut doughnuts into cubes. Mix other ingredients in a bowl except sweetened milk and espresso.
2. Pour over doughnuts. Bake at 350 degrees for 60 minutes.
3. Beat espresso and sweetened condensed milk until stiff and drop spoonful on top of bread pudding.
Title: Coffe Cake - Kim Pasut
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1/4 baking soda
- 1/4 salt
- 2 cinnamon
- 3/4 buttermilk
- 1/2 applesauce
- 1 egg
- 1 vanilla
- 1 1/4 sugar
- 1/2 brown sugar
- 2 butter
Instructions:
1. Preheat over to 350.
2. Coat 9" square pan with cooking spray.
3. Combine 2 cups flour, baking powder, soda, salt, & 1 tsp cinnamon.
4. Mix buttermilk, applesauce, egg, & vanilla. Stir in sugar.
5. Stir in flour mixture, pour into pan.
6. Combine remaining flour & cinnamon with brown sugar, stir in butter.
7. Sprinkle over batter. Bake 35 minutes or until toothpick comes out clean.
8. Cool.
Title: Betty Dugdale's Orange Blossoms
Ingredients:
- 3 eggs
- 1 1/3 sugar
- 1 vanilla
- 1 1/2 all-purpose flour
- 1/2 salt
- 1 1/2 baking powder
- 1/2 water
- 1 1/4 granulated sugar
- 3 lemon juice
- 1/2
Instructions:
1. Preheat oven to 400°.
2. Beat eggs until very light.
3. Add sugar gradually, beating until light and fluffy.
4. Add 1/2 c.
5. cold water and vanilla.
6. Fold in sifted dry ingredients.
7. Rinse muffin tins (1 3/4" diameter) in cold water but do not grease.
8. Bake 400°, about 15 min.
9. ,or until golden brown.
10. Cool 5 min.
11. ,remove from pans and dip into Orange Syrup.
12. Drain on rack.
13. Combine ingredients; bring to a boil.
14. Cool and refrigerate 24 hours before using.
Title: Thimbles
Ingredients:
- 1 vegetable shortening
- 1/2 light brown sugar
- 2 eggs
- 1 1/2 vanilla extract
- 2 1/4 all-purpose flour
- 1
- 1/3
Instructions:
1. Preheat oven to 350 degrees. Lightly grease baking sheets.
2. In a large bowl, cream the shortening and brown sugar. Beat in the egg yolks and vanilla extract. Gradually blend in the flour.
3. In a small bowl, beat the egg whites until stiff but not dry.
4. Pinch off small pieces of dough and roll into balls. Roll the balls in the beaten egg white, then in the ground almonds, and placed 1 inch apart on the prepared baking sheets. With your fingers, press and indentation into the center of each ball.
5. Bake for 12 to 15 minutes , until lightly browned in color. Fill each cookie with a dab of preserves/jelly the transfer to wire rack to cool.
6. Note: We really like home made strawberry or blueberry perserves in these cookies!
Title: Cardamom Fruit Crisp
Ingredients:
- 2 apples
- 2 pears
- 1 lemon juice
- 1/2 pure vanilla extract
- 2 cornstarch
- 1 cardamom
- 1/2 flour
- 1/2 quick-cooking oats
- 1/2 brown sugar
- 6 butter
Instructions:
1. Preheat oven to 350°F.
2. Toss apples and pear slices with lemon juice and vanilla in large bowl. Mix cornstarch and cardamom. Sprinkle over fruit; toss to coat well. Spoon into lightly greased 8 or 9-inch square baking dish.
3. FOR THE STREUSEL TOPPING: Mix flour, oats and sugar in medium bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Sprinkle evenly over fruit.
4. Bake 40-45 minutes or until fruit is tender and topping is golden brown. Serve warm with ice cream or whipped cream, if desired.
Title: Fruit 'n' Cheese Cups
Ingredients:
- 1 phyllo dough
- 2/3 mascarpone cheese
- 1 fresh blueberries
- 1/4 graham cracker
- 1 sugar substitute
Instructions:
1. Spray a mini muffin tin with buttered flavored vegetable spray.
2. Place 3 pieces of phyllo dough in tin with butter veggie spray between pieces with corners facing different directions (looks like a star) repeat 24 times.
3. Bake cups at 375 degrees for approx 15 minutes until crispy.
4. Cool Shells, in pan until room temperature.
5. While shells are cooling beat 1 cup mascarpone cheese with 2/3 cup strawberry fruit spread until pink and fluffy.
6. Place approx 1 tsp of cheese mixture in each shell.
7. Mix graham cracker crumbs with splenda.
8. Sprinkle crumbs on cheese.
9. Place blueberries on top of crumbs.
10. Chill for approx 30 minutes.
Title: Pan De Limon - Mexican Lemon Pudding
Ingredients:
- 1 sweetened condensed milk
- 1 evaporated milk
- 7 fresh lemon juice
- 1 lemon, zest of
- 200
Instructions:
1. Mix sweetened condensed milk and evaporated milk with a fork/whisk/mixer bowl. Add lemon zest, then lemon juice, one spoonful at a time. Mix well, mixture will thicken into a pudding consistency.
2. In a loaf pan (or square Tupperware container), alternate layers of cookies and filling, starting with cookies. Put plenty of filling between cookies.
3. Cover and refrigerate at least 12 hours.
Title: Peanut Butter Cake Pops
Ingredients:
- 1 1/2 egg
- 1 water
- 1/3 creamy peanut butter
- 1/4
- 2
Instructions:
1. Combine all ingredients. Beat for 2 minutes.
2. Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.
Title: Lemon Grass Spiced Poached Pears
Ingredients:
- 2 Asian pears
- 1/2 sugar
- 1/2 water
- 1 cinnamon
- 1 nutmeg
- 1/4 honey
- 1 lemongrass
- 1
Instructions:
1. Slice the pears in half. Coat with lemon juice to prevent browning.
2. In a saucepot, add the sugar and water and bring to a boil to make a syrup. Reduce to a simmer and add the pear halves, cinnamon, nutmeg, honey, and lemon grass. Continue to cook for 10 to 15 minutes or until pears are tender, but not falling apart.
Title: Kalakand II
Ingredients:
- 1 cottage cheese
- 1/2 green cardamoms
- 3 -4
- 2
Instructions:
1. Mash the cottage cheese coarsely in a bowl.
2. Add milk powder to it.
3. Then, mix in the condensed milk.
4. Heat the mixture in a thick bottomed pan.
5. Cook on medium flame, stirring continuously, until the mixture thickens.
6. This will take about 10 minutes.
7. Remove from heat.
8. Spread onto a greased plate.
9. Sprinkle cardamom powder over it.
10. Allow it to cool completely.
11. Cut into squares and serve.
12. Store refrigerated in an airtight container.
13. Enjoy!
Title: Addicting Chocolate Chip Cookies
Ingredients:
- 1/2 unsalted butter
- 1 light brown sugar
- 3 granulated sugar
- 1 egg
- 2 vanilla
- 1 1/2 instant coffee
- 1 3/4 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, cream the butter with the sugars until fluffy.
3. Beat in the egg, vanilla, and instant coffee.
4. Combine the rest of the dry ingredients by placing them in a plastic container with a lid and shaking them. Then gradually add the dry ingredients, beating them into the butter mixture.
5. Stir in the chocolate chips.
6. Roll dough into ping pong-sized balls with your palms and place 2 inches apart on a cookie sheet.
7. Bake at 375 degrees F. for 8-10 minutes.
8. Cool on cookie sheet 2 minutes, then place cookies on a cooling rack until almost cooled (the chocolate chips shouldn't be hard when you place them into your cookie jar if you like a soft cookie). The flavor combines overnight, so they are even better the second day (if they last that long)!
Title: Toffee Crispies
Ingredients:
- 6 margarine
- 6 butter
- 6 marshmallows
- 6
Instructions:
1. Line a swiss roll tin with grease proof paper.
2. Melt the marge, toffee's & marshmallow's on a low heat stiring continuously until mixture is properly blended.
3. Remove from the heat and add rice crispies a little at a time until all are covered in mixture.
4. Pour mixture into tin and flatten with spoon.
5. Place in the fridge to chill.
6. Cut into squares.
7. Lastly, hide them from your children!
Title: Japanese Chess Pie
Ingredients:
- 1/2 butter
- 2 eggs
- 1/2 raisins
- 1 vanilla
- 1 sugar
- 1/2 pecans
- 1/2 coconut
- 9
Instructions:
1. Mix ingredients and pour into pie shell.
2. Bake at 350*F for 40-45 minutes.
3. If the pie does not appear to be set after 45 minutes, cook in five minute increments until it is slightly jiggly in the middle (a little like Jello) and allow to cool and it will set up.
Title: Tapioca Cream
Ingredients:
- 1 milk
- 1/4 minute tapioca
- 1/3 sugar
- 1 egg
- 1/4 salt
- 1/2 real vanilla
Instructions:
1. Beat the egg white until stiff.
2. Add the tapioca to the milk in a double boiler.
3. Cook until tapioca is transparent, stirring frequently.
4. Add half the sugar to the milk and half to the egg yolk, lightly beaten.
5. Add salt to the egg mixture.
6. Pour hot mixture slowly over the egg mixture.
7. Return to the double boiler and cook until thickened, stirring constantly.
8. Fold in the stiffly beaten egg white.
9. Serve very cold.
Title: Easy Peanut Butter Cookies
Ingredients:
- 1 sugar
- 1 egg
- 1
Instructions:
1. Combine all ingredients. take a spoonfull of batter and roll it into a ball. Lay ball on a cookie sheet and use a fork to create a criss cross pattern in top of cookie.
2. Bake for 10-15 minutes at 350.
3. Either let cool on a cooling rack or enjoy warm!
Title: Strawberry Pudding
Ingredients:
- 1/3 minute tapioca
- 1/3 sugar
- 2 milk
- 1 unsalted butter
- 1 margarine
- strawberry
Instructions:
1. Combine tapioca and sugar in saucepan. Add milk and butter. Let stand 5 minutes. Bring to a full boil, stirring constantly. Remove from heat and cool 20 minutes.
2. Gently stir in strawberries; serve warm.
Title: White Chocolate-Fudge Torte - Pillsbury 2006
Ingredients:
- 16 unsalted butter
- 1 eggs
- 6 cream cheese
- 1 powdered sugar
- 1 white Creme de Cacao
- 1 frozen raspberries in light syrup
- 1/3 cornstarch
- 2 red currant jelly
- 1/2
- 1
- 1/3
Instructions:
1. Heat oven to 400 degrees. Grease 9-inch springform pan with shortening or cooking spary. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool Completely, about 35 minutes.
2. Meanwhile, in small bowl, beat eggs with electric mixer on high speed 5 minutes or until triple in volume.
3. Fold eggs into cooled chocolate mixture until well blended. pour batter evenly into pan.
4. Bake 15 to 20 minutes (Cake edges will be set but, center will jiggle when moved). Cool completely in pan on wire rack, about 1 hour 30 minutes. Refrigerate until firm, about 1 hour 30 minutes.
5. In heavy 1-quart saucepan, heat white chocolate and 3 Tablespoons of the whipping cream over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and, if desired, creme de cacao with electric mixer on medium speed until smooth. While beating, slowly add white chocolate mixture, beating until smooth, scraping bowl occasionally.
6. In small bowl, beat remaining whipping cream with electric mixer on high speed until stiff peaks form. With rubber spatula, fold into white chocolate mixture; if desired, fold in miniature chocolate chips. Spread topping over cake. Refrigerate until firm, at least 1 hour.
7. To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Stir in jelly. Cook over medium heat, stirring frequently, until thickened and clear. Stir in raspberries. Refrigerate until cold.
8. Remove side of pan; leave torte on pan bottom. Serve dessert with sauce. Store in refrigerator.
Title: Pumpkin Fluff Dip
Ingredients:
- 1 Cool Whip
- 1 vanilla instant pudding mix
- 1 cream cheese
- 1 solid pack pumpkin
- 1 pumpkin pie spice
Instructions:
1. In a large bowl, mix together vanilla pudding mix, cream cheese, pumpkin and pumpkin pie spice.
2. Fold in the thawed whipped topping.
3. Chill in the refrigerator until serving.
4. Serve with ginger snaps, vanilla wafers and/or cinnamon graham crackers.
Title: Heather's Cream Cheese Squares
Ingredients:
- 1 egg
- 1 butter
- 1/2 pecans
- 1 cream cheese
- 8 powdered sugar
- 1 eggs
- 2 vanilla
- 1
Instructions:
1. Mix first four ingredients together and pat into a greased sheet cake pan.
2. Beat last four ingredients together and pour over crust.
3. Bake at 325 degress F. for 40 - 45 minutes.