lumicero/recipes-ing2inst huggingface dataset:
Title: BBQ Recipe - Aromatic Fruit Parcels
Ingredients:
- 4 pears
- 8 bananas
- 4 kiwi fruits
- 2 mangoes
- 1 gingerroot
- 4 demerara sugar
- 25 unsalted butter
- 8 lemon juice
- star anise
Instructions:
1. Peel and cut fruit into large chunks.
2. Place in a bowl with lemon juice, grated ginger and demerara sugar, mix well.
3. Cut aluminium foil into squares roughly 20cm by 20cm, use 2 pieces per parcel.
4. Spread a little soft butter in the middle of foil and place a piece of star anise on the butter.
5. Pile a mixture of fruit in the centre of the foil.
6. Pick up each corner of the foil and scrunch up to make a parcel which opens at the top.
7. Cook on a hot barbecue for 5 minutes and serve with a topping of ice cream in the parcels.
Title: Apple Custard Tart
Ingredients:
- 1 sour cream
- 1 1/2 sweetened condensed milk
- 1 egg
- 1/2 vanilla extract
- 1 ground cinnamon
- 1 1/2 cornstarch
- 1/2 apples
- 1 butter
- 2 margarine
- 1
Instructions:
1. Bake pastry shell at 375 degrees for 15 minutes. Meanwhile, in a mixing bowl, beat sour cream, condensed milk, 1/4 cup concentrate, egg, vanilla, and 1/4 teaspoon cinnamon until smooth.
2. Pour into prepared pastry shell; bake 30 minutes or until set. Cool.
3. In a small saucepan, combine cornstarch, and remaining concentrate and cinnamon; mix well. Cook over low heat, stirring occasionally, until thickened; set aside.
4. In a large skillet, cook apples in butter until crisp-tender. Arrange on top of pie; drizzle with glaze. Serve warm or chilled.
Title: Montezuma's Hot Chocolate Sheet Cake
Ingredients:
- 1 butter
- 1 instant coffee
- 1 water
- 1 unsifted flour
- 2 light brown sugar
- 1 1/2 baking soda
- 1 ground cinnamon
- 2 salt
- 1/2 sweetened condensed milk
- 1 eggs
- 2 vanilla extract
- 1 chili powder
- 2 cayenne powder
- 1 hazelnuts
- 1 butter
- 1 coffee
- 1/4 confectioners' sugar
- 1 cinnamon
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350°F
2. In a small saucepan, melt the butter.
3. Stir in the cocoa and coffee, then water.
4. Bring to a boil; remove from heat.
5. In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices.
6. Add cocoa mixture; mix well.
7. Stir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.
8. Pour into greased 15 x 10 jelly roll pan.
9. Bake for 15 minutes or until cake springs back when lightly touched.
10. Icing:
11. In a small saucepan, melt the butter; stir in the cocoa, coffee, and cinnamon.
12. Add the remaining sweetened condensed milk; stir in confectioners sugar.
13. Spread on the warm cake.
14. Serve warm with vanilla ice cream. Enjoy!
15. Note: If the icing is too thin for your taste, it's simple to add more cocoa or confectioners sugar until you reach the consistency wanted. Or, if it's too thick just add a bit of milk. Also, if you decide to do away with the coffee (in the cake or the icing), just replace it with cocoa. :D.
Title: Mocha Caramel Sauce
Ingredients:
- 1 heavy cream
- 3 1/2 instant espresso powder
- 1/2 sugar
- 4 bittersweet chocolate
- 1/8 salt
Instructions:
1. Combine cream and espresso powder.
2. Cook sugar in a dry 2 quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes.
3. continue to cook sugar stirring occasionally with a fork until it is melted into a deep golden caramel (1-2 minutes).
4. remove from heat and carefully pour in espresso cream. The mixture will steam and bubble vigorously.
5. cook over low heat, stirring until caramel is dissolved (1-2 minutes).
6. add chocolate and salt, cooking until sauce is smooth.
7. serve warm or at room temperature over your favorite icecream or other dessert.
Title: Dump-Truck Cakes
Ingredients:
- 2 1/2 brown sugar
- 2 flour
- 3 cinnamon
- 2 ground ginger
- 1 cardamom
- 1 ground cloves
- 1 baking soda
- 1/4 salt
- 3/4 buttermilk
- 1/2 butter
- 1 chocolate piece
- 1 strawberries
- 1 1/2 graham cracker
- 1 pineapple chunk
- 1 miniature marshmallows
- 2
Instructions:
1. mix all ingredients together.
2. add more buttermilk if needed.
3. bake for 40 minutes at 325F degrees.
4. bake until golden brown and a toothpick stuck into the center comes up clean.
Title: Pangani
Ingredients:
- 1 vanilla extract
- 1 1/4 butter
- 1 butter
- 2 1/2 light brown sugar
- 1 ground cinnamon
- 1 ground cardamom
- 1 allspice
- 1 salt
- 1/4 egg
- 1 milk
- 4 -5 flour
- 5 1/2
- 10
Instructions:
1. Cream vanilla extract, butter, sugar, cinnamon, cardamom, allspice, salt, and almond extract until smooth.
2. Work the egg and milk into the dough. Blend in the flour as quickly as possible.
3. Divide finished dough into 3 equal-sized pieces and roll them out into 3 cylinders about 8 inches long. With the aid of a dull knife, press the sides into a square so that when cut they will produce rectangular slices. Wrap in plastic and let the bars of dough rest, preferably overnight but atleast 2 hours.
4. Line a baking sheet with parchment paper. Preheat the oven to 375 degrees farenheit (190 degrees celsius).
5. Cut each roll into 30 slices. Place on the baking sheet, spaced well apart, and bake on the center shelf of the oven until light brown, about 12-15 minutes. Remove the baking sheet and let the pangani cool.
6. Melt chocolate (or temper it, if you know how to) in a wide-mouthed bowl and dip the pagani from corner to corner on the diagonal. Wipe the underside off on the rim of the bowl, and place cookies back on parchment-covered baking sheet. If you have simply melted the chocolate, you should refrigerate the cookies in order to get the chocolate to solidify.
Title: Funny Fruit Face
Ingredients:
- 1 gelatin
- 1
Instructions:
1. Add enough water to the drained juice to equal 1 1/4 cups, and bring to a boil in a small saucepan. Remove from heat, and immediately stir in JELL-O gelatin until completely dissolved, about 3 minutes. Set aside.
2. Line 4 six-inch paper plates with plastic wrap. Pour 1/4 cup of the prepared gelatin onto each plate and put in the freezer in a level place for 5 minutes (no longer) until firm.
3. Arrange fruit pieces on each plate in the form of a face. Spoon the remaining gelatin over the fruit and place in a refrigerator in a level place until firm, at least 2 hours. Cover with plastic wrap and refrigerate for up to 2 days.
4. To serve; invert, remove plate and plastic wrap and invert back onto plate.
Title: Italian Rice Pudding from Friendship Dairies
Ingredients:
- 1 low-fat milk
- 2 low fat cottage cheese
- 2 eggs
- 1/2 raw sugar
- 2 vanilla extract
- 1/2 arborio rice
Instructions:
1. Preheat oven to 400°F.
2. Bring 2 cups of water to a boil. Stir in ½ cup Arborio rice (white, short grain). Cook covered over very low heat about 20 minutes. Remove from heat and let cool slightly (if any water remains, pour it off).
3. Mix all ingredients in bowl until smooth. Pour into a 9” round cake pan or an 8” x 8” square pan, sprayed with cooking spray. Stir in the cooked rice until evenly spread throughout. Liberally sprinkle the entire top with cinnamon. Bake uncovered for 45 minutes or until center is just about set. Serve warm or cold. Store any remaining pudding in the refrigerator, covered.
Title: Cookies by Design - Sugar Shortbread Cookies the Real Deal!
Ingredients:
- 24 butter
- 20 powdered sugar
- 3 eggs
- 1 vanilla extract
- 1/2 flour
- 1/4
- 6 1/2
Instructions:
1. With paddle attachment, mix butter for 30 seconds. Add a 1/3 of the powdered sugar, mix on first speed for 1 minute. Add another 1/3 of the powdered sugar, mix another minute. Finally, add the last 1/3 of sugar, mix 1 minute.
2. Combine eggs, vanilla, and almond extract together, add to butter/sugar mixture. Mix for 30 seconds.
3. Add a 1/3 of the flour, mix 1 minute.
4. Scrape.
5. Add the next 1/3 of the flour, mix 2 minutes.
6. Scrape.
7. Add the final 1/3 of the flour, mix 3 minutes.
8. Refrigerate until able to be rolled out and cut into desired shapes.
Title: Cherry-Chocolate Cake With Fudge Frosting
Ingredients:
- 1 water
- 1 cherry pie filling
- 1 eggs
- 3
Instructions:
1. Preheat oven to 350°F.
2. Sift cake mix into a medium mixing bowl until all lumps are removed. Then add other three ingredients and thoroughly combine. (Note: Be careful to not break up the cherries too much while combining).
3. Pour cake batter into a greased 9" x 13" cake pan and spread evenly.
4. Bake for 30 minutes or until a toothpick inserted into center comes out clean.
5. Allow to cool on a wire rack for one hour.
6. When ready to frost the cake, prepare Recipe #281675 as directed. Apply to cake immediately, spreading evenly.
7. Allow to set for 30-40 minutes.
8. Cut into 15-20 slices and serve.
Title: Grandmother Elsner's Mincemeat
Ingredients:
- 2 lean beef
- 1 suet
- 4 tart apples
- 12 citron
- 3 sugar
- 3 currants
- 2 raisins
- 2 cinnamon
- 2 mace
- 2 nutmeg
- 1 clove
- 1 allspice
- 1 salt
- 1 cider
- 1 oranges, juice and zest of
- 2 lemons, juice and zest of
- 2
Instructions:
1. Simmer the beef in a small quantity of water until tender, drain and cool.
2. Chop and mix with beef broth.
3. Pare and core and chop the apples and carefully pick over, wash and drain the dry fruits.
4. Mix all ingredients except the oranges and lemons.
5. Cook about 1 hour, in a preserving kettle over low heat, stirring to keep from scorching.
6. Add the grated rind and juice of the oranges and lemons and mix well.
7. Store in a stone jar and keep in a cool place.
8. If it becomes dry add fruit juices.
9. (Yield and prep time are guesses, let me know if you figure it out).
10. ENJOY!
Title: Easy Celebration Ice Cream Cake
Ingredients:
- 10 ice cream
- 1 Cool Whip Topping
- 1
- 3
- 8
Instructions:
1. Line 9 inch round cake pan with plastic wrap.
2. Arrange cookies in bottom of pan.
3. Spread ice cream over cookies.
4. Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
5. Mix candy into whipped topping. Spread over fudge sauce.
6. Drizzle remaining fudge sauce onto topping.
7. Freeze 4 hours or overnight.
8. Lift cake out of pan; peel off plastic wrap.
9. Let stand 10 minutes.
10. Top with additional candy, if desired.
Title: Mint Cheesecake Squares
Ingredients:
- 1 butter
- 1/2 cream cheese
- 2 sour cream
- 1/2 eggs
- 4 sugar
- 2/3 creme de menthe
- 1/2 sour cream
- 1/4
- 4
- 1/2
Instructions:
1. Heat oven to 350°F In medium bowl, mix crust ingredients. Press in bottom of ungreased 13x9­inch pan. Freeze crust while preparing filling.
2. In large bowl with electric mixer, beat all filling ingredients on low speed until smooth. Pour into crust­lined pan. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack.
3. Meanwhile, in 1-quart saucepan, melt chocolate over low heat, stirring constantly. Cool 5 minutes; beat in sour cream with spoon. Spread over warm cheesecake. Refrigerate 3 hours or until firm. Cut into squares. Store in refrigerator.
Title: Warm Caramel Bananas
Ingredients:
- 2 butter
- 1/3 light brown sugar
- 1/3 sour cream
- 2 bananas
- 1/2 vanilla ice cream
Instructions:
1. Melt butter in large skillet on medium heat.
2. Add sugar; cook until melted, stirring occasionally. Reduce heat to low.
3. Gradually add sour cream; cook 1 minute
4. Cut bananas in half lengthwise and crosswise creating 4 half slices each.
5. Add banana slices, cut sides down. Cook 1 minute or until bananas are evenly coated and tender, basting occasionally with sauce.
6. Spoon bananas evenly into 4 dessert dishes. Top each dish with 1/8 cup mini chips.
7. Top with a scoop of vanilla ice cream and remaining sauce.
Title: Saucy Fudge Pudding Cake
Ingredients:
- 1 1/3 carob powder
- 1 baking powder
- 2 salt
- 1/4 milk
- 1/2 honey
- 1 maple syrup
- 1/2 demerara sugar
- 1/2 maple syrup
- 1/2 carob powder
- 2 hot water
- 1 3/4 hot water
Instructions:
1. In a bowl, stir together flour, cocoa or carob, baking powder and salt. Add milk, oil, honey and nuts (if using).
2. Mix together with a spoon and scrape into an 8-inch pan.
3. In the same bowl, mix sugar or maple syrup and cocoa together. Add water and stir to dissolve.
4. Pour over batter but do not stir.
5. Bake, uncovered, at 350ºF for about 40 minutes until batter has risen above sauce and is firm to the touch.
Title: Drea's Creme Brulee
Ingredients:
- 2 heavy cream
- 8 sugar
- 1/2 vanilla
- 1 sugar
- 10 -12
Instructions:
1. Preheat oven to 250 degrees. Heat cream until almost at a simmer, stirring every minute at the end to prevent "skin" from forming on the top.
2. Whisk egg yolks and sugar in bowl. Stir in cream.
3. Strain through mesh sieve into bowl with pouring tip (or if you only have a plastic strainer, pulse blend either with immersion blender or in regular blender).
4. Stir in vanilla. Pour into 5-6 ramekins, 6 ounces each. Place ramekins in a 13 x 9 glass pan and pour water into pan until the water level is about 1/2 to 3/4 of the way up the ramekins.
5. Bake until custards are just set, about 1 hour and 15 minutes.
6. Remove custards from the water bath (with gloves). Let stand 15 minutes at room temperature, cover with plastic wrap, making sure plastic touches the custard. Refrigerate 3 hours, or overnight.
7. Before serving, blot liquid with paper towels. Sprinkle about 2 teaspoons of sugar on top of each custard. Using kitchen torch (or other standard butane torch that you are able to use safely), slowly caramelize the surface of the creme brulee, being careful to keep the flame several inches away and never directly firing the ramekins.
8. Serve at once.
Title: Pink Lady Squares
Ingredients:
- 2 butter
- 1/2 flour
- 1 coconut
- 1 pecans
- 2 butter
- 1/2 half-and-half
- 3 lemon juice
- 1 1/2 icing sugar
- 1
- 1 1/2
Instructions:
1. BASE: In large bowl mix graham wafer crumbs, butter and flour and press into a greased 9x9 inch pan.
2. Bake at 275 degrees five minutes, take out of oven and cool.
3. TOPPING: Mix the Eaglebrand condensed milk, coconut and pecans and spread over base.
4. Bake at 325 for 20 to 25 minute (ovens may vary) being careful not to over bake.
5. Cool and ice with Lemon Icing.
6. Lemon Icing: In medium bowl beat together the butter, cream and lemon juice.
7. Add in the icing sugar, adding more if needed for desired consistency and add just a small amount of food coloring to make for pale pink.
Title: Soft and Scrumptious Ginger Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 2 ground ginger
- 1 baking soda
- 1 ground cinnamon
- 1/2 ground cloves
- 1/4 ground nutmeg
- 1/4 vanilla
- 1/4 salt
- 3/4 butter
- 1 white sugar
- 1 egg
- 1 water
- 1/4 molasses
- sugar
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl cream the cup of sugar and the butter until soft and fluffy.
3. Add egg.
4. Gradually, add water, vanilla and molasses,.
5. Set aside.
6. Sift together the flour, soda and spices.
7. Add drys to wets.
8. Mix until moist.
9. Shape dough into 1 to 1 1/2 inch balls.
10. Place 2 inches apart on an ungreased cookie sheet.
11. Sprinkle with sugar.
12. Slightly flatten.
13. Bake 8-10 minutes (cooking time may vary by oven - so check often).
14. Allow cookies to cool a bit before removing them from the sheet - 5 minutes usually does it.
15. Store in an airtight container to keep softness.
16. Serve and enjoy!
Title: Moist Yellow Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 3 self-rising flour
- 1 pure vanilla extract
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour (3) 8 inch cake pans.
3. Using a mixer, cream butter until fluffy.
4. Add sugar and continue to cream for about 7 minutes.
5. Add eggs one at a time. Beat well after each egg is added.
6. Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
7. Add vanilla and butter flavoring to mix; until just mixed.
8. Divide batter equally into three cake pans.
9. Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
10. Bake for 25 - 30 minutes (depending on your oven) until done.
11. Cool in pans for 5 - 10 minutes.
12. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
Title: Berry bread pudding
Ingredients:
- 1 strawberry
- 1/2 raspberries
- 2 -4 sugar
- 3 ice cream
Instructions:
1. Puree strawberries and raspberries with 2 T.
2. of the sugar in blender or food processor; mixture should be a bit tart.
3. Add remaining sugar as desired.
4. Let stand at room temperature 1 hour.
5. Toss bread cubes with berry mixture in 1 1/2 qt bowl.
6. Let rest until all liquid is absorbed, about 10 minutes, tossing often.
7. Divide mixture among four 3/4-cup souffle dishes with circle of parchment or wax paper on the bottom of each dish; press down on the mixture with back of a spoon.
8. Place dishes on baking sheet; drape dishes with plastic.
9. Weigh dishes down (easily done by stacking two and weighting top dish with an unopened 14 1/2-oz. can).
10. Refrigerate 4 hours or overnight.
11. Run a knife around edge of each dish.
12. Invert onto dessert plates.
13. Serve with a dollop of whipped cream, yogurt or ice cream.
Title: Give Baked Brie a Festive Turn With Grapes
Ingredients:
- 1 seedless grapes
- 1 thyme
- 1 rosemary
- 1/2 puff pastry
- 1 egg
- 1
Instructions:
1. Pre-heat oven to 400 degrees Fahrenheit.
2. Slice Brie wheel in half horizontally. Press grapes onto cut side of lower half of cheese. Sprinkle grapes with herbs. Press top of Brie onto grapes, sandwiching them in between the two halves. Set aside.
3. On lightly floured surface, roll puff pastry into a 16x10 rectangle. Cut a 6 round and an 8 round from puff pastry. Brush smaller round of puff pastry with egg. Set brie/grape sandwich onto pastry. Brush larger round of pastry with egg and place egg side down over Brie. Press out any excess air and crimp edges to seal. You can decorate top with puff pastry scraps if desired. Brush outside of the pastry with beaten egg. Place on cookie sheet and bake for 20 minutes. Tent loosely with foil and return to oven for 10-15 more minutes. Brie should be golden brown and puffy looking.
4. Remove from oven and let cool for one hour before cutting into Brie.
Title: Caramel Apple Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 sour cream
- 2 apples
- 0.5 flour
- 1/3 brown sugar
- 2 butter
- 1/4 white chocolate chips
- 0.5
- 1/2
Instructions:
1. Cream butter, sugar, eggs and vanilla in a large mixer bowl until light and fluffy.
2. Combine flour, baking powder,baking soda and salt.
3. Add to creamed mixture alternately with sour cream making 3 dry and 2 liquid additions. Fold in apples and skor Bits. Spread batter evenley in greased 13x9 cake pan.
4. combine all topping ingredients, mixing until crumbly.
5. Sprinkle evenly over batter.
6. Bake at 350F for 35-40 minutes, or until toothpick inserted in center comes out clean.
Title: Rich Fruitcake
Ingredients:
- 250 plain flour
- 250 butter
- 150 caster sugar
- 4 eggs
- 4 black currants
- 150 sultanas
- 100 raisins
- 50 lemon
- 50 cashews
- 50 ground mixed spice
- 1 ground nutmeg
- 50 black currant jam
- 50
- 1
- 1/2
- 3
Instructions:
1. Soak black currants, sultanas, raisins, cherries and Tutti-fruiti in orange juice for 2 days.
2. As far as preparing caramel is concerned, you could either caramelise sugar at home by melting it over the gas with a little water and butter (to keep it from drying) or you could buy brown sugar from the market.
3. Instead of caramel, add 100 gms.
4. brown sugar.
5. But remember to add a tablespoons.
6. or more of caramel too.
7. To prepare this cake, you require a 7 inch round cake tin (plus greae proof/butter paper).
8. You will also require a balloon whisk to blend the ingredients and bowls to mix them.
9. To start preparing this cake, put castor sugar and butter in a large mixing bowl.
10. Add sugar.
11. Stir well with a balloon whisk.
12. Add nuts.
13. Fold in three-fourth of the flour into the mixture.
14. In the remaining flour, mix the soaked fruits so that they will not stick to the bottom while baking.
15. Add the fruits and stir again.
16. Take the cake tin, cut a circular shape from the grease proof/butter paper, by placing the tin on top and tracing around the base, and insert it into the tin.
17. Do not forget to brush the insides of the tin and the sides with vegetable oil or butter before placing the lining.
18. Make strips of the paper to line the sides of the tin.
19. Preheat oven to 140 degrees for 10 minutes.
20. Spoon the prepared mixture into the tin.
21. Bake for an hour and 45 minutes.
22. When baked take it out of the tin and leave it to cool overnight.
23. Cover it airtight with cling film.
24. You could leave the lining paper on the cake to keep it moist.
25. When cool, place it on a cake base, apply black currant jam on all sides and roll out the marzipan (recipe posted separately) dough.
26. Cover the cake with the dough tightly so as to avoid air bubbles.
27. Cut the edges to shape the cake.
28. Now roll out the fondant icing and place it on top to cover the cake completely, till the edges of the base.
29. Decorate it with red ribbon and make a spray of flowers using the sugar paste (also known as"fondant white icing"- recipe posted separately).
30. Add red colour to it before creating the flowers.
31. You can use flower moulds to make roses.
32. Make cherries and leaves for effect.
33. Enjoy an early Chirstmas!
Title: Harvest Pumpkin Torte
Ingredients:
- 4 eggs
- 3/4 sugar
- 1 sugar
- 1/2 all-purpose flour
- 1/3 baking soda
- 1/2 salt
- 1/4 water
- 1/3 vanilla extract
- 1
Instructions:
1. Heat oven to 375Â°F. Line 15-1/2x10-1/2x1-inch jelly roll pan with foil; generously grease foil.
2. Beat egg yolks in large bowl on medium speed 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes. Stir together flour, cocoa, 1/4 cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Stir in vanilla; set aside.
3. Beat egg whites in medium bowl until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly into prepared pan.
4. Bake 14 to 16 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel. Carefully peel off foil. Cool completely.
5. Meanwhile, prepare PUMPKIN FILLING. Cut cake crosswise into four equal pieces. Place one piece on serving plate; spread about 3/4 cup filling over top. Repeat layering with remaining cake and filling, ending with cake layer. Spread CHOCOLATE GLAZE over top; garnish with almonds, if desired. Refrigerate until serving time. Refrigerate leftover torte. 8 to 10 servings.
6. PUMPKIN FILLING
7. 1 cup canned pumpkin.
8. 1/4 cup all-purpose flour
9. 1/3 cup butter or margarine, softened
10. 3 tablespoons shortening
11. 1 teaspoon ground cinnamon
12. 1/4 teaspoon ground nutmeg
13. 1-3/4 cups powdered sugar
14. Combine pumpkin and flour in small saucepan; cook over medium heat, stirring constantly, until mixture boils (mixture will be very thick). Remove from heat; set aside. Cool completely.
15. Beat butter and shortening in small bowl until creamy; add spices. Gradually add powdered sugar, beating until light and fluffy. Slowly blend in pumpkin mixture. Refrigerate until mixture ready to use. About 2-1/4 cups filling.
16. CHOCOLATE GLAZE.
17. 1 tablespoon butter or margarine
18. 2 tablespoons HERSHEY'S Cocoa
19. 1 tablespoon water
20. 1/4 teaspoon vanilla extract
21. 2/3 cup powdered sugar
22. Melt butter in small saucepan over low heat; add cocoa and water. Cook, stiring constantly, until mixture thickens; do not boil. Remove from heat. Stir in vanilla. Gradually add powdered sugar, beating with whisk until smooth and thickened.