lumicero/recipes-ing2inst huggingface dataset:
Title: Valentine Chocolate Mousse
Ingredients:
- 3 1/2 butter
- 1 water
- 1/4 granulated sugar
- 1 salt
- 2 heavy whipping cream
- 1/8 heavy whipping cream
- 1/2 heavy cream
- 1
Instructions:
1. Take 3.5 oz dark chocolate bar, chop or break in small pieces (you can get away with). Put the chocolate pieces, 1 tablespoons butter and 2 tbsp water for chocolate into a bowl.
2. Pour water into a pan over a low heat, Put the chocolate bowl above the pan. This is to let the chocolate melt. When the chocolate melts, Stir them well.
3. Put 2 large egg yolks, 2 tbsp water, and 1 tablespoon white granulated sugar into a bowl. Put the bowl on the pan with water. Stir well.
4. Then dump the egg mixture into the chocolate bowl, Mix well. Add in 1/8 tsp ground chipotle, Mix well. Set aside Let them come to room temperature.
5. Put 1/2 cup plus 1 tbsp heavy whipping cream into a bowl. Stir well.
6. When the chocolate has cooled, add in very tiny pinch of salt and half heavy whipping cream. Use the folding method to mix them. Dump in the remaining heavy whipping cream. Mix well. Now spoon chocolate and cream mixture to cups. Wrap them and refrigerate overnight.
7. To serve, Add extra cream and chocolate shavings to garnish.
Title: Chambord Panna Cotta
Ingredients:
- 2 milk
- 2 heavy cream
- 3/4 sugar
- 1/2 Chambord raspberry liquor
- 4 gelatin powder
- 8 hot water
- unsalted butter
- Chambord raspberry liquor
Instructions:
1. Lightly coat 8 6oz ramekins with butter & set on a small baking sheet.
2. Combine milk, cream, sugar, dissolved gelatin & Chambord in a saucepan and bring to a quick boil. Let cool to room temperature.
3. Divide the mixture evenly among the prepared ramekins.
4. Cover with plastic wrap & refrigerate until well chilled & firm, at least 6 hours.
5. Up to 2 hours before serving, remove the ramekins from the refrigerator. Run a small kitchen towel under very hot water.
6. Wring out excess water. Fold the hot towel in half & lay it on the counter. Place the ramekins on the towel to help release the bottoms.
7. Carefully run a thin knife around the inside of each ramekin to losen the custard. Invert & unmold each custard onto a small, flat serving plate. Refrigerate until ready to serve.
8. To serve, drizzle panna cotta with Chambord.
Title: Spiced Baked Apples
Ingredients:
- 1/4 pecan halves
- 1/3 unsalted butter
- 1/3 light brown sugar
- 2 dark brown sugar
- 2 golden raisins
- 1/2 ground cinnamon
- 1/8 ground cloves
- 1/4 ground allspice
- 1/8 ground nutmeg
- 6 baking apples
- 1
Instructions:
1. FOR FILLING: Preheat oven to 350°F Spread the pecan halves on a baking sheet and bake until lightly toasted, 5-7 minutes. Remove from the oven, let cool and chop coarsely. Set aside. Raise the oven temerature to 400°F.
2. In a small bowl, combine the butter and sugar. Using your fingertips or a wooden spoon, mix to a paste-like consistency. Stir in the pasted nuts, apricots, raisins, cinnamon, cloves, allspice, and nutmeg. Set aside.
3. TO ASSEMBLE: Cut a thin slice off the bottom of each apple so that it will stand upright. Working from the stem ends and using a sharp knife, core the apples withough piercing the bottoms.
4. Using a small spoon, stuff the mixture into the cored apples, divide it equally. Smooth the tops and cover just the filling with aluminum foil.
5. Place the apples in a 9x13 baking dish. Pour the apple juice into the dish. Bake, basting with the dish juices every 15 minutes, until tender when pierced with a knife, 45-60 minutes.
6. TO SERVE: Transfer the baked apples to a platter or individual serving dishes and serve immediately.
Title: Decadent Devil's Food Cake
Ingredients:
- 1 3/4 boiling water
- 6 cake flour
- 1 baking soda
- 2 salt
- 2 margarine
- 1/4 dark brown sugar
- 10 eggs
- 1 3/4 vanilla extract
- 4 margarine
- 2 margarine
- 1 1/4 confectioners' sugar
- 2 vanilla extract
- 4 1/2 milk
- 1 milk
- 2
- 1/4
- 2
Instructions:
1. Cake:
2. Preheat the oven to 350 degrees F. Line the bottoms of two 9-inch cake pans with circles of was paper and then grease the pans with cooking spray.
3. In a medium bowl, pour the boiling water over the 6 oz. of semisweet chocolate. Set aside for a few minutes. Once the chocolate is thoroughly melted, add the cocoa and stir until smooth. Set aside to cool to room temperature.
4. In a small bowl, whisk together the flour, baking soda, and salt. In a large bowl with an electric mixer, cream the butter and brown sugar. Add eggs one at a time beating well after each addition. Beat in the vanilla. Add the flour mixture and half of the chocolate mixture. Beat on low speed to combine, and then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat till combined.
5. Pour the batter into the prepared cake pans and bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pans for 20 minutes before removing (or they will fall apart). Invert the cakes onto wire racks to cool completely before assembling and frosting.
6. Frosting:
7. In a large bowl with an electric mixer, cream the butter. In a medium bowl, whisk together the sugar and cocoa. Beat 1/3 of the sugar-cocoa mixture into the butter. Mix in the vanilla. Add the rest of the sugar-cocoa mixture alternately with the milk and beat until frosting is smooth. Assemble the cake.
Title: Cherry Chestnut Bread Pudding
Ingredients:
- 7 dried cherries
- 1 sweetened condensed milk
- 1 eggs
- 1 tap water
- 1 orange zest
- 6
- 2 1/4
- 1
- 1/2
Instructions:
1. Place half of bread cubes in nonstick or sprayed 9-inch square pan. Sprinkle half of chopped chestnuts and dried cherries on top; cover with remaining bread cubes.
2. Stir remining ingredeints together in a bowl, and pour over bread cubes. Sprinkle with remaining chopped chestnuts and dried cherries.
3. Bake uncovered until knife inserted in center comes out clean, about 1 hour. Serve warm or cool. Refrigerate leftovers.
4. VARIATION: You can substitute dried sweetened cranberries for the dried cherries, and other roasted nuts such as walnuts for the roasted chestnuts.
Title: Mascarpone With Cookie Dippers
Ingredients:
- 1 puff pastry
- 1 egg
- 2 water
- 1/2 sugar
- 1/2 mascarpone cheese
- 1/2 sugar
- 5 lemon, juice and zest of
- 1
- 3
Instructions:
1. For the pastry dippers, preheat oven to 375.
2. On a lightly floured surface, roll out pastry to 1/4 inch thick.
3. Brush liberally with egg wash and sprinkle with sugar (don't be skimpy!).
4. Cut pastry into strips and twist tightly.
5. Place on parchment lined baking sheet (can weigh ends down with pie weights or dried beans if you wish).
6. Bake for 18-20 minutes or until golden brown.
7. For the mascarpone cream, whip cream (whipping) to soft peaks.
8. Add mascarpone and remaining ingredients and whip until it holds it shape when whisk is lifted.
9. Be careful not to overbeat! Due to the fat content in both the whipping cream and mascarpone, if you overbeat you will end up with sweet butter!
10. Enjoy!
Title: Raspberry Gratin
Ingredients:
- 1 milk
- 1/2 ground cinnamon
- 1 egg
- 1 salt
- 1 sugar
- 1/2 all-purpose flour
- 1/4 heavy cream
- 3/4 fresh raspberries
- 3
Instructions:
1. Place the milk and cinnamon in a small saucepan over medium heat. When steam starts to rise from the milk, remove from heat.
2. Meanwhile, beat the egg and yolk with the salt until light and foamy.
3. Combine the sugar and flour in a bowl.
4. Beat half the flour mixture into the eggs. Add half the milk and beat again. Add the remaining flour-sugar mixture, beat, then add remaining milk.
5. Place the mixture in a small saucepan and turn the heat to medium-low. Cook, stirring constantly, until the mixture begins to boil; it will thicken almost immediately.
6. Remove the custard from the heat and continue to stir for a minute or so longer.
7. Cover and chill thoroughly, at least 1 hour and up to 12 hours.
8. About 20 minutes before you serve, preheat the broiler.
9. Stir in 1/4 cup of the heavy cream into the custard to lighten it. Whip the remaining cream until it holds soft peaks.
10. Gently fold the cream into the custard.
11. Place the fruit on the bottom of an 8-10" long gratin dish or 8" square baking dish.
12. Pour the cream mixture over the top and shake the pan to distribute among the berries or fruit.
13. Broil about 4-6 inches from the heat until lightly browned on top, about 10 minutes.
14. Serve straight away.
Title: Gluten Free Cream Puffs or Profiteroles With Flavored Cream Opti
Ingredients:
- 3 water
- 1 1/2 butter
- 3 xanthan gum
- 1 salt
- 3/4 white sugar
- 1 eggs
- 12 heavy whipping cream
- 1 vanilla
- 1/2 sugar
- 1 sugar
- 1 1/2 raspberry puree
- 1 1/2 strawberry puree
- 1/2 powdered sugar
- 1/2
Instructions:
1. Cream Puffs:
2. In a large non-stick pot, combine water and butter. Bring to a rolling boil over medium heat.
3. Sift together the Pastry Flour, xanthan gum, salt and sugar.
4. Stir into boiling mixture until the dough comes together in a large mass and then transfer the dough to the bowl of a stand mixer. Beat in eggs, one at a time.
5. Use a large cookie scoop to drop dough onto a well greased baking sheet. For profiteroles, use mini or small scoop.
6. Bake Cream Puffs at 425 degrees for 25-30 minutes, or until golden brown and centers are dry. Cool on wire racks before slicing and filling.
7. For Whipped Cream Filling/Frosting:
8. To bowl of stand mixer, add whipping cream, vanilla and sugar. Chill everything, including the whisk attachment, in refrigerator for at least 30 minutes. Beat mixture until stiff peaks form then pipe into sliced puffs or profiteroles.
9. For chocolate filling: Add cocoa powder and extra sugar to bowl with basic ingredients and chill for a full hour to allow the cocoa to dissolve, then beat until stiff peaks form.
10. For berry fillings: Make the basic cream as above, beating only until soft peak stage. Add raspberry or strawberry puree a little at a time, and beat until stiff peaks form.
Title: Chocolate Pumpkin Muffins
Ingredients:
- 1 pumpkin
- 1
Instructions:
1. Mix together ingredients, do not add anything from the cake mix directions.
2. Bake at 400 degrees for 20 minutes.
3. Makes 12 muffins. They are 3 Weight Watchers Points each.
Title: Nutty Cinnamon Cookies (Gift Mix in a Jar)
Ingredients:
- 3/4 powdered sugar
- 3 flour
- 1 walnuts
- 1/4 salt
- 1 cinnamon
- 1 1/2 butter
- 1 vanilla extract
- 1/2 powdered sugar
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the powdered sugar, flour, walnuts, salt and then cinnamon - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. NUTTY CINNAMON COOKIES GIFT TAG:.
6. Additional ingredients to be added by the recipient: 1 1/2 cups butter, softened, 1 tsp vanilla extract and 1/2 cup powdered sugar.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 325.
9. In a large bowl, blend the butter and vanilla extract; add the contents of the jar, and stir until well mixed.
10. Roll the dough into 1 1/2 inch balls and arrange on an ungreased baking sheet, spacing the cookies about 2 inches apart.
11. Bake for 15-18 minutes, or until the edges are light brown in color.
12. Allow to cool for 5 minutes on the baking sheet; then roll each cookie in the powdered sugar.
13. Transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 1 week.
Title: Pomegranate Jelly Almond Thumbprints
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1 1/2 granulated sugar
- 2/3 unsalted butter
- 1 pure vanilla extract
- 1 1/2 eggs
- 2 confectioners' sugar
- 1/3
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Line baking sheets with parchment paper or leave ungreased.
3. Combine flour and salt in a bowl and set aside.
4. Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade.
5. Pulse until finely ground. (Be careful not to grind to a paste).
6. Combine butter and remaining sugar in a medium bowl.
7. Cream together until light and fluffy.
8. Add ground almond and sugar mixture combine to mix.
9. Add vanilla and egg yolks combine to mix.
10. Mix in flour.
11. Roll dough into walnut-size balls and place 2 inches apart on baking sheets.
12. Dip your thumbs in flour and use to make a deep indentation in center of each cookie.
13. Whisk egg whites to loosen them and then brush outside of each cookie with egg white.
14. Scatter a few chopped almonds on outer edge of each cookie if desired.
15. Fill each center with 1/2 teaspoon of jelly.
16. Bake until edges are golden brown, 15 to 18 minutes.
17. Remove from oven.
18. If needed, immediately add another 1/4 teaspoon of jelly to each cookie.
19. Let stand for 3 to 4 minutes.
20. Transfer to cooling racks with a thin metal spatula.
21. Dust with confectioners’ sugar if desired.
Title: Tangerine Cinnamon Bread Pudding
Ingredients:
- 1 tangerines
- 3 tangerines
- 3 dried currant
- 1/2 dried cherries
- 1/2 pecans
- 1/2 light brown sugar
- 1 light brown sugar
- 1/2 heavy cream
- 1/4 sugar
- 1 eggs
- 2 butter
- 1/2 cinnamon
- 4 nutmeg
- 2 salt
- 1 marmalade
- 1 sugar
- 1 cream of tartar
- 1/2
- 1
- 2
- 1/2
- 1/4
Instructions:
1. Spray pam on 8 x 12 cake pan, jest then juice 3 tangarines.
2. peel and then slice 3 additional tangarines.pre-heat oven.
3. to 350*, then roast pecans till light brown, then coarse chop. reserve 1/2 CUP for topping. whisk together heavy cream, whole milk , tangarine juice,.
4. eggs, white sugar, tangarine zest, cooled melted butter, lemon extract, cinnamon, nutmeg and salt.
5. mix together dried pineapple,currants, cherries, pecans,.
6. except reserved,and brown sugar except 1/4 CUP.
7. spread tangarine marmalade on all the cinnamon bread slices.pour 1/2 CUP liquid mixture into baking pan, place.
8. bread slices to cover bottom, top with 1/2 of the dried friut mixture, and 1/2 of the sliced tangarines.
9. top with next layer of cinnamon bread,then 1 CUP liquid mixture, then top with the last 1/2 dried friut mixture, and
10. last 1/2 of the sliced tangarines,.
11. top with last layer of cinnamon bread, pour remaining.
12. liquid mixture over the top, cover with saran wrap.
13. an d let sit for 10 minutes till soaked up.
14. remove wrap then top with reserved pecan and 1/4 CUP
15. brown sugar, bake in 350* oven for 35 minutes or till.
16. light brown on the top.
17. while pudding is baking ,whip whipping cream, sugar and cream of tatar till stiff peaks form.
18. let pudding set after out of oven for 5-10 minutes, cut into 12 pieces,
19. top with whipped cream and serve.
Title: Gypsycake
Ingredients:
- 250 butter
- 100 evaporated milk
- 1 brown sugar
- 1/2
Instructions:
1. Put biscuits in a food bag and secure open end.Bash bag with rolling pin until you have crumbs.
2. Melt the butter.
3. Mix the biscuit crumbs and butter together in a bowl and then transfer to a loosebottomed 8 inch cake tin.
4. Whisk the tinned milk and sugar until light and fluffy and pour over the prepared biscuit base.
5. Bake in the centre of a preheated oven set at gas mark 7 for 2-3 minutes.
6. Decorate with apple if required.
7. Enjoy.
Title: Fruit Cocktail Cake
Ingredients:
- 2 eggs
- 1 1/2 granulated sugar
- 2 baking soda
- 1/2 salt
- 1 flour
- 2 sugar
- 3/4 milk
- 1/2 butter
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 13x9-inch pan.
3. In a mixing bowl lightly beat the eggs, then stir in the sugar, baking soda, salt and fruit cocktail with juice.
4. Stir in flour, blending well, then turn into the prepared pan.
5. Bake for 30- 35 minutes or until cake tester comes out clean.
6. Leave cake in pan.
7. To make the icing-------------------->>>.
8. In a medium saucepan combine sugar, milk and butter and bring to a boil.
9. Boil for a minute.
10. Stir in vanilla.
11. Pour hot syrup over fork poked cake while it is still hot from the oven.
12. Serve from pan while still warm or cooled.
Title: Pampered Chef Style Peanut Buster Dessert Pizza
Ingredients:
- 1 cream cheese
- 1 brown sugar
- 1 creamy peanut butter
- 1/4 peanuts
- 2 bananas
- 1/4 butter
- 2 margarine
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Prepare brownie mix according to package directions.
3. Line a 15-inch round baking stone with a circle of parchment paper and spread brownie batter on top, leaving a 1 inch border around the edge (parchment is needed to keep batter from running off the stone- don't skip).
4. Bake 20-25 minutes or until set, then remove from oven to cool completely.
5. Mix together cream cheese, sugar, and peanut butter until creamy.
6. Spread over cooled brownie crust, then sprinkle with nuts and chopped candy.
7. Layer sliced bananas decoratively over the crust.
8. Melt the semi-sweet chocolate and butter together in the microwave for about 1 1/2 minutes, then stir until smooth.
9. Drizzle over pizza, slice into squares with a pizza cutter, and serve.
Title: Brownies Made With Splenda
Ingredients:
- 6 margarine
- 2 Splenda sugar substitute
- 4 eggs
- 3/4 unsweetened applesauce
- 1 vanilla
- 1 cake flour
- 3/4 cocoa powder
- 1 baking powder
- 1/4 salt
- 1/4 walnuts
Instructions:
1. Spray 7 x 11 biscuit pan or brownie pan with butter flavored spray.
2. In large bowl combine butter, splenda, eggs with whisk. Stir in applesauce and vanilla.
3. In small bowl combine flour, cocoa, baking powder and salt. Add flour mixture to butter mixture and mix gently just to combine. Fold in walnuts. Spread in pan and bake on 350 degrees for 20-26 minutes or until toothpick comes out clean. Cool on wire rack!
Title: Jalapeno Pepper Cookies
Ingredients:
- 2 parmesan cheese
- 1 cream cheese
- 1/2 sesame seeds
- 2
Instructions:
1. Mix peppers, cheese, and egg yolks into a paste.
2. Shape into a roll (like freezer cookies) and freeze.
3. When ready to use, slice into 1/4 inch rounds.
4. Dust both sides of cookie with crumbs and sesame seeds.
5. Place on ungreased cookie sheet and bake @ 350 degrees for 10-15 minutes.
Title: Sunshine Fruit Cake
Ingredients:
- 375 apple
- 1 pumpkin
- 1/4 raw carrot
- 3/4 skim milk powder
- 3/4 mixed spice
- 1/4
- 2
- 1 1/4
- 1/4
- 1
Instructions:
1. In a saucepan combine the dried fruit and the two juices. Bring to the boil then reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover and cool overnight.
2. Next day: Grease a 20cm ring pan, paying particular attention to the centre area. Pre-heat oven to 180 deg Celsius.
3. Sift together all dry ingredients (flour, milk powder, cocoa & mixed spice).
4. Combine fruit mix, apple, pumpkin & carrot in a large bowl then stir in the egg whites.
5. Stir in the dry ingredients.
6. Spread the mixture into the prepared tin. Bake for 1.25 hours checking the cake after about 1 hour. (The cake may require a cover of some aluminium foil during the last stages, to stop the top from getting too brown.) Remove cake from oven, remove foil if used, and cool for 5 minutes. Carefully turn on to wire rack to cool.
Title: Swiss Treat
Ingredients:
- 1 butter
- 1 1/4 sugar
- 1 egg
- 1 vanilla
- 2 1/2 salt
- 1/2 baking powder
- 1 1/2 pecans
- 1/2 maraschino cherry
- 1/2 flaked coconut
- 1/2
- 1
Instructions:
1. Cream butter. Add sugar gradually. Blend in eggs and vanilla, Stir in sifted flour, baking powder, and salt. Stir in remaining ingredients, press in 11x16-inch greased pan.
2. Bake at 375F for 20-25 minutes.
3. Let cool slightly and cut into bars.
Title: Butterscotch Cookies
Ingredients:
- 12 unsalted butter
- 1 3/4 dark brown sugar
- 1/2 salt
- 1 egg
- 1 vanilla extract
- 1 all-purpose flour
- 2 1/2 baking soda
- 1/2 baking powder
- 1/4 dark brown sugar
- 1/4 sugar
- 2
Instructions:
1. Preheat oven to 375°F and line baking sheets with parchment paper. Sift together the flour, baking soda, and baking powder and set aside. Mix together the sugar dredging mixture in another bowl and set aside.
2. Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to smell nutty take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts.
3. Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once. Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.
4. Take 1/2 tablespoon sized pieces of dough (make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Dredge them in the sugar dredging mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way).
5. Bake for 10-12 minutes or until the edges have browned a bit. Be careful not to over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Tastes best with a glass of milk for dipping.
Title: Mud Squares
Ingredients:
- 1 oatmeal
- 1/2 butter
- 1 3/4 boiling water
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 2 -4 chocolate chips
- 12 pecans
- 3/4
Instructions:
1. In a large bowl, pour boiling water over oats and butter. Let stand 10 minutes.
2. Stir in sugars and slightly beaten eggs.
3. Combine dry ingredients and add to oats mixture.
4. Stir in 1/2 of chocolate chips.
5. Pour batter into greased and floured 9x13 pan.
6. Sprinkle remaining chocolate chips and nuts over cake.
7. Bake at 350 degrees for 40 minutes or until toothpick comes out clean.
Title: Applesauce
Ingredients:
- 4 apples
- 1/2 water
- 1/2 brown sugar
- 1/3 - 1/2 sugar
- 1/4 ground cinnamon
- 1/8 ground nutmeg
Instructions:
1. Heat apples, boil water, on medium heat, simmer uncovered 5-10 minutes breaking up apples.
2. Stir in rest of ingredients.
3. Heat to a boiling. Boil stirring 1 minute.
Title: Layered Coconut Cream Cheesecake Bars
Ingredients:
- 84 butter
- 6 Philadelphia Cream Cheese
- 1 sugar
- 2 Cool Whip Topping
- 1 Jello Instant Vanilla Pudding Mix
- 2 milk
- 2 1/2 angel flake coconut
- 1 1/2
Instructions:
1. RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
2. BEAT cream cheese and sugar with mixer until well blended. Whisk in 1 cup COOL WHIP. Carefully spread over crust. Stand reserved wafers around edges.
3. BEAT pudding mixes and milk with whisk in medium bowl 2 minute Stir in 1 cup COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.
Title: Eggnog Tea Cakes
Ingredients:
- 1 butter
- 1 1/2 powdered sugar
- 1 vanilla extract
- 1/4 flour
- 2 1/3 ground nutmeg
- 3/4 salt
- 1/4 pecans
- 1/3
Instructions:
1. Heat oven to 350*F.
2. Cream the butter and 1 cup of the powdered sugar in a large bowl using an electric mixer on medium speed until creamy.
3. Add the vanilla and rum extracts; blend well.
4. Reduce mixer speed to low and add the flour, nutmeg, and salt; beat just until combined. (mixture will be dry and crumbly.).
5. Stir in the pecans by hand.
6. Shape dough into 1" balls; space 1" apart on ungreased cookie sheets.
7. Bake 13-16 minutes, or until cookies are set.
8. Cool on wire racks 10 minutes; roll in remaining powdered sugar while cookies are still warm.
Title: Chocolate Snow Balls
Ingredients:
- 1/4 butter
- 1/2 evaporated milk
- 2 sugar
- 1/4 water
- 2 flaked coconut
- 2 rolled oats
- 2 vanilla extract
- 1 flaked coconut
- 1 1/2
Instructions:
1. Bring butter, milk, sugar& water to a boil in saucepan, stirring occasionally.
2. Boil& stir for 3 to 4 minutes or until sugar dissolves; stir in cocoa.
3. Cool slightly.
4. Stir in 2 cups of coconut, then oats and vanilla.
5. Shape into 1 inch balls, roll in 1 1/2 cups coconut (in shallow dish/plate) then place on waxed paper.