lumicero/recipes-ing2inst huggingface dataset:
Title: Hardee's Peach Cobbler - Copycat
Ingredients:
- 1 butter
- 1 cinnamon
- 1/4 sugar
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Spread the pie filling into a square baking pan. Put the slices of butter on top of the pie filling, placing them as evenly as possible.
3. Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter. You will need to cut off the edges that hang over and make them fit on the square pan. Sprinkle liberally with cinnamon and sugar. Bake for about 20 to 25 minutes, until pie crust is lightly browned.
4. Serve with a scoop of vanilla ice cream.
Title: Poached Peaches in Vanilla Syrup
Ingredients:
- 2 water
- 1 1/2 caster sugar
- 1/2 vanilla pod
- 1
Instructions:
1. Bring a medium sized saucepan of water to the boil.
2. Drop in the peaches.
3. Cook for 30 seconds and remove.
4. Remove the skin and slice from the stone.
5. Place water, sugar, vanilla pod and peaches in a medium sized saucepan.
6. Slowly bring to a simmer and cook until peaches are just cooked.
7. Remove from heat.
8. Serve warm with a dollop of yoghurt, or cream or icecream.
Title: Oreo Cheesecake - Sugar Free
Ingredients:
- 24 butter
- 1/4 reduced-fat cream cheese
- 32 Splenda sugar substitute
- 1 1/4 vanilla extract
- 2 sour cream
- 3/4 heavy whipping cream
- 1/4 eggs
- 4
Instructions:
1. Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil so that the butter doesn't seep out and burn in the oven and place on a baking sheet. Set aside.
2. Finely crush 1 1/2 pkgs of the Oreo cookies (or 1 pkg of the Murray's) and place in a medium bowl along with the melted butter. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly.
3. In a large bowl whip the softened cream cheese just until smooth. Beat in the Splenda, vanilla, sour cream, and whipping cream just until blended. One at a time, beat in eggs just until incorporated. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice. (Cheesecakes will be creamy, soft for the first few hours, and will become more dense and cakey the longer they are allowed to chill. They really do get better as they sit and rest)!
Title: Gimli's Seedcake
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1/4 salt
- 4 butter
- 1/2 white sugar
- 1 egg
- 1/2 milk
- 2 caraway seeds
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and lightly flour a 8 inch round cake pan.
3. In a medium bowl mix together the flour, baking powder and salt.
4. Cream together the butter and sugar.
5. Beat the egg into the butter mixture.
6. Add the caraway seeds.
7. Fold in the flour mixture.
8. Stir in the milk and mix well.
9. Pour into the prepared pan and bake for 45 minutes or until a toothpick inserted in center comes out clean.
Title: Stirred Custard Sauce
Ingredients:
- 1 half & half light cream
- 1/3 sugar
- 2 salt
- 1 vanilla
- 1 1/2 strawberry
- 1/4 kiwi
- 1 strawberry
- 1 pineapple chunk
Instructions:
1. In a 1-cup measure stir together egg yolk, light cream, sugar and salt.
2. Micro-cook, uncovered, on 50% power for 1 1/2 to 2 minutes or till mixture is thickens slightly, stirring every 30 seconds.
3. Place the 1-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes.
4. Stir in Galliano, brandy or Ameretto and vanilla.
5. Cover surface of mixture with clear plastic wrap refrigerate till serving time.
6. To serve, spoon over one of the above fruits or a mixture of the above fruits.
7. NOTE:
8. Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water.
9. After stirring the mixture, stir in the Galliano, brandy or Ameretto and the vanilla.
10. Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling.
11. Be sure to place clear plastic wrap directly on the surface of the custard before it is refrigerated.
12. Covering the surface will prevent a "skin" from forming on the top of the Custard Sauce.
Title: Chocolate-Hazelnut Ravioli
Ingredients:
- 16 wonton wrappers
- 1 egg
- 1 fresh mint leaves
- 16 granulated sugar
- powdered sugar
Instructions:
1. Line a baking sheet with plastic wrap.
2. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg.
3. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper.
4. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal.
5. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
6. Preheat the oven to 200 degrees F.
7. Add enough oil to a heavy large frying pan to reach a depth of 2 inches.
8. Heat the oil over medium heat to 350 degrees F.
9. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side.
10. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain.
11. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead.
12. Cool them completely, then cover and refrigerate.
13. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
14. This next step is optional:.
15. Spray the top side of the mint leaves very lightly with nonstick spray.
16. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
17. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar.
18. Garnish with the sugared mint leaves and serve.
Title: Molton Chocolate Cakes
Ingredients:
- 4 butter
- 1/2 icing sugar
- 1 eggs
- 2 flour
- 2 Cool Whip
- 6
- 1/2
Instructions:
1. Preheat oven to 425°F Butter 4 custard cups or soufflé dishes. Place on baking sheet.
2. Microwave chocolate and butter on high until butter is melted, stirring with whisk, stir in sugar; blend in eggs and yolks and flour. Divide among the cups.
3. Bake 13-14 minutes until sides are firm and centers soft. Let stand 1 minute. Carefully run knife around cakes to loosen. Invert cakes onto dessert dishes and serve with whipped topping.
Title: Risso Condo
Ingredients:
- 100 short-grain rice
- 80 sugar
- 1/2 vanilla essence
- 1 unsalted butter
- 30
- 150
- 2
Instructions:
1. Wash rice under cold water.
2. Add milk to saucepan and add sugar and vanilla essence. Bring to boil then reduce to a gentle simmer until liquid is absorbed. Stir frequently to avoid sticking rice to bottom of pan.
3. Remove from heat and stir in butter and egg yolks quickly.
4. Place in refrigerator.
5. When chilled, add cream whipped to a medium peak. Blend completely and spoon into greased cylindrical-shaped moulds. Place in refrigerator for at least six (6) hours but overnight a day ahead brings best results.
6. Serve by gently pushing through mould onto serving plate with a small amount of any fruit you like.
Title: Pecan Praline Squares
Ingredients:
- 24 graham crackers
- 1 butter
- 1 light brown sugar
- 1 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. Line a 15x10x1 baking pan with whole graham crackers.
3. Bring butter and sugar to a rolling boil in a medium saucepan. Boil for 2 minutes. Remove from heat.
4. When bubbling has stopped, add pecans.
5. Spoon over graham crackers.
6. Bake at 350 degrees for 10 minutes.
7. Cut into squares.
8. Note: Keep very well in tightly covered container.
Title: Belgian Waffle Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 1/2 vanilla
- 2 salt
- 2 1/4 eggs
- flour
Instructions:
1. Preheat waffle maker.
2. Place butter and sugar in a large mixing bowl.
3. Cream together on med-low.
4. Add vanilla and salt, increase speed to medium.
5. Add eggs and mix until smooth.
6. Decrease speed to low, add flour and mix well.
7. Divide batter into 4 3/4 cup portions.
8. Using one portion, drop batter on each corner of the grids.
9. Close waffle maker and bake until steam no longer escapes (about 3-5 min).
10. Carefully remove waffle from maker and allow to cool.
11. Serve plain or with your favorite fruit filling and whipped cream.
Title: Newfoundland Figgy Duff
Ingredients:
- 3 raisins
- 1 brown sugar
- 1/2 ground ginger
- 1 allspice
- 1 cinnamon
- 1 molasses
- 1/2 butter
- 1/4 baking soda
- 1 hot water
- 1 flour
- 1/2
Instructions:
1. Soak the bread crumbs in water for a few minutes. Squeeze out the water.
2. Combine the crumbs, raisins, sugar & spices, mix with a fork.
3. Pour hot water over the soda.
4. To the crumb mixture add molasses, melted butter & soda.
5. Add flour & mix well.
6. Pour into a cleaned, greased tomato can, cover with foil and secure with an elastic band, place can into a large pot of boiling water that comes 3/4 way up the can. Steam for 1 1/2 hours until the pudding looks firm.
Title: Rice Krispies Squares Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1 1/4 margarine
- 1 1/2 peanut butter
- 2 white sugar
- 2 vanilla
- 1 eggs
- 1 flour
- 1/2 baking powder
- 4 salt
Instructions:
1. Set oven to 350°F.
2. Grease a large cookie/baking sheet.
3. In a large bowl cream butter or margarine with peanut butter, sugar and vanilla until smooth and well combined.
4. Add eggs and beat until combined.
5. In a bowl combine the flour with baking powder and salt; add to the cream mixture and mix until combined.
6. Stir in the crushed Rice Krispies squares.
7. Roll into balls and place them 2-inches apart on baking sheet.
8. Flatten slightly with a fork into a criss-cross pattern.
9. Bake for 8-10 minutes or until lightly browned.
10. Allow the cookies to sit on the baking sheet for a few minutes before removing to wire racks to cool.
Title: Strawberry-Brie Bruschetta
Ingredients:
- 12 unsalted butter
- 1/3 brown sugar
- 1/3 cinnamon
- 2 strawberries
- 12 vanilla extract
- 1 1/2
- 1/2
- 1
Instructions:
1. Heat oven to 375-degrees.
2. Spread 1 side of each bread slice with butter; arrange, butter side up, on large baking sheet.
3. In small bowl, combine sugar and cinnamon; sprinkle 1 teaspoon over each slice of bread.
4. Reserve remaining sugar mixture.
5. Toast bread in oven for 5 minutes and remove.
6. Top each slice with one slice of Brie; return to oven.
7. Bake an additional 4-6 minutes or until cheese is melted.
8. Meanwhile, in large bowl, combine strawberries, vanilla and remaining sugar mixture; toss lightly.
9. Place two bruschetta on each serving plate.
10. Spoon 1/3 cup strawberry mixture over each; sprinkle with almonds.
11. Serve immediately.
12. Note: to toast almonds, spread on even layer on baking sheet.
13. Bake in a 350-degree oven for 5-10 minutes or until light golden brown, stirring once or twice for even browning.
Title: Williamsburg Orange Cake
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 sugar
- 2 brown sugar
- 1 eggs
- 1 3/4 vanilla
- 1 1/2 all-purpose flour
- 1/2 unbleached flour
- 1 baking soda
- 1 salt
- 1/2 buttermilk
- 1 dates
- 2 currants
- 1/3 walnuts
- 2 powdered sugar
- 1 butter
- margarine
- cream sherry
- orange zest
Instructions:
1. To make Cake: Heat oven to 350ºF.
2. Grease and flour an 8 0r 9 inch square pan.
3. In a large bowl, cream butter, sugar and brown sugar until light and fluffy.
4. Beat in eggs and vanilla.
5. Lightly spoon flour into measuring cup cup; level off.
6. Blend together flour, baking soda and salt.
7. Add flour mixture alternating with buttermilk beginning and ending with the dry ingredients.
8. Blend well after each addition.
9. Stir in chopped dates or currants, nuts and peel.
10. Spoon batter into prepared pan.
11. Bake in preheated 350ºF oven for 40 to 55 minutes or until tooth pick inserted in center comes out clean.
12. Cool in pan on cooling rack 10 minutes; then remove from pan and cool completely before frosting.
13. To Make frosting: In a small bowl, blend all frosting ingredients; beat until smooth.
14. Spread over completely cooled cake.
15. Notes: Do not use self rising flour.
16. For High Altitude basking above 3500 feet: Increase flour to 2 cups.
17. Bake at 375ºF for 45 to 50 minutes.
Title: Scottish Shortbread
Ingredients:
- 1 1/4 unsalted butter
- 1/4 powdered sugar
- 1/4 granulated sugar
- 2 1/2 all-purpose flour
Instructions:
1. Set oven rack to middle position.
2. Preheat oven to 275°F.
3. Have two ungreased 8-inch cake pans ready.
4. Food Processor Method.
5. Cut the butter into 1-inch cubes, wrap it, and refrigerate.
6. Process the sugars for 1 minute or so, until the sugar is very fine.
7. Add the butter and pulse until the sugar disappears.
8. Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.
9. Dump the mixture into a plastic bag and press it together.
10. Remove the dough from the plastic bag and knead it lightly until it holds together.
11. Electric Mixer or by Hand.
12. Use superfine granulated sugar for the best texture and be sure to soften the butter.
13. In a medium bowl, whisk together the sugars.
14. In a large bowl, cream the butter with the sugars until light and fluffy.
15. With your fingers or with the electric mixer, mix in the flour until the mixture holds together.
16. If using the mixer, add the flour in 2 parts.
17. For Both Methods.
18. Divide the dough into 2 equal parts.
19. Pat each half into an ungreased 8-inch round cake pan.
20. Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough.
21. Prick the rest of the dough all over with the tines of the fork.
22. (this keeps the shortbread even and creates the traditional design).
23. Bake for 60-70 minutes or until pale golden (do not brown).
24. For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.
25. Cool in the pans, on a wire rack, for 10 minutes.
26. Invert the shortbread onto flat cookie sheet and slide it onto a cutting board.
27. While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges.
28. Transfer the wedges to wire racks to cool completely.
Title: Chocolate Cups With Decadent Chocolate Mousse
Ingredients:
- 1 chocolate chips
- 2 shortening
- 1 soft tofu
- 1 chocolate chips
- 3 vanilla extract
- 1
- 8 -10
Instructions:
1. Blow up 8-10 balloons.
2. Line a baking sheet with parchment paper. Set aside.
3. Microwave chocolate chips with shortening for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.
4. Dip balloon intomelted chocolate, coating about 1/3 of the balloon. Let excess chocolate drip off. Repeat step one additional time.
5. Place the dipped end of the balloon on the parchment paper. Repeat with remaining balloons.
6. Placebaking sheet with balloonsin refrigerator to set (about 30 minutes).
7. Release air from balloons: Pinch the balloon just under the knot and cut a small hole in the surface between fingers and knot. Very gradually release the air. Be careful not to release the air too quickly or the bowls may break. Carefully peel the deflated balloons from the chocolate bowls. Patch any holes with the remaining chocolate if needed.
8. Return the bowls to the refrigerator.
9. Create your mousse filling: Using a hand mixer, blender, or food processor, blend tofu until smooth.Set aside.
10. Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.
11. Add brown rice syrup to the melted chocolate. Mix until combined. Chocolate should "seize" and pull away from the sides of the bowl, almost forming a ball.
12. Add the chocolate mixture to the tofu. Blend until smooth and creamy. Then, mix in vanilla.
13. Chill until set (at least 2 hours).
14. Fill each bowl with approximately 4 tbsp of mousse before serving. Garnish with fresh fruit if desired. Enjoy!
Title: Poached Pears in Syrup
Ingredients:
- 2 water
- 2 caster sugar
- 1/2 vanilla essence
- 1 cinnamon stick
- 1 bosc pears
- 1 vanilla bean
- 4
- 1
Instructions:
1. peel pears and leave whole.
2. place all ingredients except pears in a large saucepan bring to boil. reduce heat and simmer for 15 mins
3. sit the pears in the syrup and continue to simmer for 10 to 15 mins until just tender. transfer pears to serving dish discard the cinnamon stick, vanilla bean and the orange peel from the syrup then pour over pears to serve.
Title: Chocolate and Bread Turnovers With Raspberry Sauce
Ingredients:
- 3 raspberries
- 3 water
- 2 -4 sugar
- 3 -4 unsalted butter
- 16 sugar
- 6
- 2
Instructions:
1. For the sauce, puree all the ingredients in a food processor until smooth.
2. Pour puree through a fine sieve into a bowl, pressing on solids, and chill, covered.
3. Sauce may be made 2 days ahead and chilled, covered.Melt the butter.
4. For the turnovers, roll out bread slices between two pieces of parchment paper until very thin.
5. Brush bread on both sides with melted butter.
6. Place 1 teaspoon of the chocolate in the center of each slice.
7. Fold in half diagonally to cover the filling and form a triangle, trim edges.
8. Press the edges with your fingers to tightly seal.
9. Brush tops and bottoms with melted butter crimp edges with fork and sprinkle top with sugar (at this point, the turnovers can be placed in a zippered plastic freezer bag and frozen for future use).
10. Place on parchment lined baking sheet and bake for 15 minutes at 350°F (20 to 25 minutes if taken out of the freezer) or until golden brown.
11. Serve warm or cooled, with raspberry sauce.
Title: Eggless Milkless Date Nut Cake
Ingredients:
- 1 dates
- 1/2 walnuts
- 1/3 - 1/2 sugar
- 1 1/4 honey
- 1 whole wheat flour
- 1/2 baking soda
- 1 salt
- 1 boiling water
- 1 margarine
- 2 vanilla
Instructions:
1. Preheat oven to 350F and grease and flour a 8" or 9" square pan.
2. In a large bowl, combine dates, walnuts and other dry ingredients.
3. In a small bowl, mix water, butter and vanilla.
4. Add water mixture to date mixture and mix until just moistened.
5. Pour batter into prepared pan and cake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
6. Serve warm or cold; plain or topped with whipped cream.
Title: Brownie Fruit Pizza
Ingredients:
- 2 cream cheese
- 1 sugar
- 1/3 vanilla
- 1/2 fresh strawberries
- 2 fresh blueberries
- 1 fresh raspberry
- 1
- 1/2
Instructions:
1. DIRECTIONS
2. Heat oven to 350°F (325°F for dark, nonstick pan). Grease 12-inch pizza pan, or spray with cooking spray. Spread both rolls brownie batter evenly in bottom of pan to form crust.
3. Bake 16 to 20 minutes. Cool completely, about 1 hour.
4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Stir jelly until smooth. Brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges. Store covered in refrigerator.
5. High Altitude (3500-6500 ft): Use only 1 roll brownie batter. Stir 3 tablespoons all-purpose flour into batter in bowl, then spread in pan.
Title: Peach Cobbler
Ingredients:
- 1/2 sugar
- 1/4 cinnamon
- 1 cornstarch
- 4 lemon juice
- 1 shortening
- 2 all-purpose flour
- 1 sugar
- 1 baking powder
- 1 1/2 salt
- 1/2 milk
- 1/2
Instructions:
1. Heat oven to 400°F.
2. Mix 1/2 cup sugar, cornstarch and cinnamon in 2-quart saucepan.
3. Stir in peaches and lemon juice.
4. Cook, stirring constantly, until mixture thickens and boils.
5. Boil and stir 1 minute.
6. Pour into ungreased 2-quart casserole, keep mixture hot in oven.
7. Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs.
8. Stir in milk.
9. Drop dough by spoonfuls onto hot peach mixture.
10. Bake until topping is golden brown - 25-30 minutes.
11. Server warm.
Title: Persimmon-Lemon Cake
Ingredients:
- 2 buckwheat flour
- 2 flour
- 2 arrowroot
- 1/2 kudzu
- 3/4 flax seed
- 3 flax seeds
- 2 fresh lemon rind
- 1 ground cinnamon
- 1 baking soda
- 1 salt
- 1/2 lecithin granules
- 2 fresh lemon juice
- 1 barley malt
- 1/2 sour cream
- 3 liquid stevia
- 2 arrowroot
- 1 kudzu
- 1 pitted dates
- 2
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. For the cake-in a large bowl mix together the flours, arrowroot, ground flax seeds, lemon rind, cinnamon, coriander, baking soda and salt.
3. In a blender combine the peach juice, corn oil, licithin, lemon juice, liquid stevia, and lemon extract processing until smooth.
4. Stir the wet ingredients into the dry ingredients, being careful not to overmix.
5. To make the icing-In a large bowl mix the Tofu sour cream, liquid stevia and arrowroot together.
6. Stir in the persimmons and dates.
7. Putting it together-Pour the cake batter into a 12x9x2 inch cake pan and top with the icing mixture.
8. Bake the cake 50 minutes or until a toothpick inserted in the center comes out clean.
9. Cool on a wire rack before serving.
Title: Cheese Hearts With Strawberry Sauce
Ingredients:
- 1 low fat cottage cheese
- 2/3 vanilla extract
- 1 strawberries
- 2 confectioners' sugar
- 1 -2
- 8
- 4
- 2 -3
Instructions:
1. Line 4 heart-shaped molds or ramekins with clean cheesecloth. Place a strainer over a mixing bowl and using the back of a metal spoon, press the cottage cheese through. Mix in the unsweetened yogurt.
2. Whisk the egg white until stiff peaks form. Fold into the cheeses, along with the superfine sugar and vanilla extract.
3. Place the molds on a wire rack set over a baking pan. Spoon the cheese mixture into the molds and smooth over the tops. Let chill for 1 hours or until firm and well drained.
4. Meanwhile, make the sauce. Wash the berries under cold running water. Reserve a few for garnish, and hull and chop the remainder. Place the strawberries in a blender of food processor with the orange juice and process until smooth. Mix with the confectioners' sugar, adjust taste. Cover and chill until the sauce is needed.
5. Remove the cheese hearts from the molds and transfer to serving plates. Remove the cheesecloth and decorate with the geranium leaves and serve with the sauce.
Title: No Crust Fruit Cobbler
Ingredients:
- 20 apricots
- 20 brown sugar
- 28 walnuts
- 20 coconut
- 1/4
- 1/2
Instructions:
1. Drain pineapple, peaches and apricots well. Combine with cherry pie filling sugar and juice. Bake in a 7x11 for a thicker casserole or a 9x13 for a thinner casserole. Top with walnuts or other nuts. Bake 350 degrees for 1 hour.
2. Top with toasted coconuts, if desired.
Title: Peanut Butter and Grape Trifle
Ingredients:
- 1 creamy peanut butter
- 8 honey
- 2 grapes
- 1 grapes
- 1
- 3
- 1/4
Instructions:
1. In a medium bowl, stir together the yogurt, peanut butter, and honey until well combined. Gently fold in half of the whipped topping. Set aside.
2. In a clear glass trifle dish or bowl, layer half each of the pound cake cubes, peanut butter mixture, red grapes, and green grapes. Repeat the layers a second time and top with the remaining whipped topping. Garnish with additional grapes (sliced in half) and chopped peanuts, if desired.