lumicero/recipes-ing2inst huggingface dataset:
Title: Creamy Fruit Delight
Ingredients:
- 1 cream cheese
- 1 ground ginger
- 1/2 mandarin oranges
- 1 crushed pineapple
- 1 miniature marshmallow
- 1 walnuts
- 1/4
- 1
- 1/2
Instructions:
1. In a large mixing bowl, beat cream cheese until smooth.
2. Add the baby food, ginger and nutmeg; mix well.
3. Stir in the pie filling, fruit cocktail, oranges and pineapple.
4. Fold in whipped topping, marshmallows and nuts.
5. Cover and refrigerate overnight.
Title: Mamma's Icebox Fruitcake
Ingredients:
- 1 graham cracker crumbs
- 1 raisins
- 1 pecans
- 1 walnuts
- 1 sweetened condensed milk
- 2
Instructions:
1. Mix graham cracker crumbs and milk until well blended.
2. Add remaining ingredients until well blened.
3. Mixture will be very stiff.
4. Pack into a Christmas mold, which has been sprayed with oil, or form into logs and wrap with wax paper.
5. Cover and keep refrigerated.
6. Remove from mold just before serving.
Title: Southern Living's Apple Brown Betty
Ingredients:
- 4 butter
- 1/3 brown sugar
- 1 ground cinnamon
- 1 1/2 granny smith apples
- 4 apple cider
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Stir together breadcrumbs and melted butter. Stir together brown sugar and cinnamon.
3. Place half of apple wedges in a lightly greased 11 x 7" baking dish; sprinkle apples with half of brown sugar mixture and half of breadcrumb mixture. Repeat procedure with remaining apples. Pour apple cider over top.
4. Bake for 55-60 minutes or until browned and bubbly. Let stand 10 minutes before serving.
Title: Ice Cream Chocolate Cake
Ingredients:
- 175 caster sugar
- 175 butter
- 3 eggs
- 175 self-raising flour
- 75 cocoa powder
- 150 milk
- 500 vanilla ice cream
- 1 strawberry ice cream
- 125 salt
- 125 frozen cherries
- 60 chocolate
- 15 golden syrup
- 65
- 8
Instructions:
1. Beat eggs in a bowl, one at a time, until light and fluffy.
2. Now in the same bowl, cream together the castor sugar and butter until light and fluffy.
3. In another bowl, sift together the flour, salt and cocoa powder.
4. Fold these sifted dry ingredients alternating with milk, a little at a time, into the egg-sugar mixture ensuring that it mixes well.
5. Pour the prepared mixture into a greased(with butter) 2 litre decorative ring mould.
6. Smoothen the surface(if a ring mould is not on hand you may use a 2.3 litre bowl and keep a straight-sided glass open end up in the middle of the bowl. Grease both and pour the mixture around the glass).
7. Microwave at 100 % HIGH power level for 6-8 minutes. Allow it to stand for 10 minutes.
8. Using a knife loosen the cake around the edges and turn out onto a cooling rack.
9. Now, cut out the bottom quarter of the cake and keep aside.
10. Scoop out the centre of the cake using a clean spoon.
11. Transfer the cake to a freezer and let it freeze for an hour until firm.
12. Now, grab hold of a bowl and put the ice cream in it. Microwave for 1 minute on LOW power level(30%).
13. Add cherries to the microwaved ice cream and mix well.
14. Fold this ice cream and cherries mixture into the scooped out portion of the cake in the centre.
15. Add the bottom quarter of the cake that was kept aside and turn the cake over.
16. Again, keep it in the freezer.
17. Break the plain chocolate in a small bowl with your fingers.
18. Microwave on MEDIUM power level for 4 minutes.
19. Add syrup and cream to this and mix well.
20. Spoon this mixture over the cake and freeze it.
21. Garnish with whipped cream and cherries right before you serve the cake.
22. Slice, serve and smile :).
Title: Buttermilk Glaze
Ingredients:
- 1 confectioners' sugar
- 1 butter
- 1 1/2 vanilla
- 1 -2 buttermilk
Instructions:
1. In a bowl combine the confectioners sugar with melted butter and vanilla.
2. Whisk in 1 tablespoon buttermilk until smooth adding in more buttermilk for desired consistancy.
3. Using a spoon drizzle on top of cake.
Title: Mexican Aniseed Biscochitos
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 1 1/2 unsalted butter
- 1/2 sugar
- 1 egg
- 1 anise seed
- 1 brandy
- 1/4 sugar
- 1/2 ground cinnamon
Instructions:
1. Sift together the flour, baking powder and salt. Set aside.
2. Beat the butter with the sugar until soft and fluffy. Add the egg, aniseed and brandy, beating until incorporated. Fold in the dry ingredients until just blended to a dough. Chill for 30 minutes.
3. Preheat oven to 350 and lightly grease two baking sheets.
4. On a lightly floured surface, roll out the chilled dough to about 1/8" thickness.
5. With a lightly floured cutter, pastry wheel, or knife, stamp out or cut out the dough into a simple shape.
6. Place the cookies on the prepared baking sheets, spaced apart. Mix the remaining sugar and cinnamon together and sprinkle over the dough.
7. Bake for about 10 minutes, or until just barely golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack with a metal spatula. Cool completely before storing in an airtight container for up to 1 week.
Title: Chilled Espresso Custard
Ingredients:
- 1 1/2 1% low-fat milk
- 2 eggs
- 3 sugar substitute
- 2 instant decaffeinated coffee
- 1 vanilla extract
- ground cinnamon
- lemon twist
Instructions:
1. Whisk the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended.
2. Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet.
3. Fill the skillet with water to 1/2" from the tops of the custard cups.
4. Bring the water to a boil over high heat.
5. Reduce the heat to low, cover, and simmer for 10 minutes.
6. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled.
7. Garnish with the cinnamon and lemon twists.
Title: Mango Banana Bundt Cake With Buttered Rum Glaze
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/2 butter
- 3/4 brown sugar
- 2 eggs
- 2 bananas
- 2 mangoes
- 1 1/2 cinnamon
- 1/4 nutmeg
- 1/4 butter
- 3 spiced rum
- 1/2 brown sugar
- 3 water
Instructions:
1. CAKE:.
2. Preheat oven to 350.
3. Spray a bundt pan with nonstick cooking or baking spray.
4. Combine the flour, salt, baking soda, cinnamon and nutmeg in a bowl.
5. In a separate bowl cream butter and brown sugar.
6. Stir in eggs, mashed bananas, and half of the diced mango until blended.
7. Add banana mango mixture to the flour, stirring just enough to moisten throughout.
8. Pour batter into bundt pan.
9. Bake for 45 minutes or until toothpick comes out clean.
10. Cool for 10 minutes, then invert onto a cooling rack and cool completely before making glaze.
11. GLAZE:.
12. Heat brown sugar and butter over medium heat until melted.
13. Add rum and water.
14. Simmer 5 minutes, stirring constantly until reduced.
15. Place the cake on a cake plate. Spoon glaze over cooled cake.
Title: Honey Cake
Ingredients:
- 4 self raising flour
- 1 ground ginger
- 1/2 baking powder
- 1/4 salt
- 3 margarine
- 6 clear honey
- 2 soft brown sugar
- 1 egg
- 2 milk
- 1/2
Instructions:
1. Sift flour, ginger, baking powder, and salt into a bowl.
2. Rub in the margarine until it becomes like breadcrumbs.
3. Add the honey, brown sugar and beaten egg.
4. Beat and add milk if required until mixture is creamy.
5. Pour into a lined greased 7 inch square tin.
6. Sprinkle with sliced almonds.
7. Bake in a preheated oven Gas 4 for 30 minutes or until firm to the touch.
8. Turn out and leave to cool.
Title: Cranberry Pistachio Biscotti
Ingredients:
- 1/4 olive oil
- 3/4 sugar
- 2 vanilla
- 1/2 eggs
- 2 flour
- 1 3/4 salt
- 1/4 baking powder
- 1 dried cranberries
- 1/2 pistachios
- 1 1/2
Instructions:
1. Preheat the oven to 300 degrees.
2. In a large bowl, mix togeather oil and sugar until well blended. Mix in the extracts then beat in eggs. Combine flour, salt, and baking powder, gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form 2 logs (12X2) on a cookie sheet that has been lined with parchment paper or other non-stick covering. Dough may be sticky, wet hands with water slightly to all easier handling.
4. Bake for 35 minutes in teh preheated oven, or until logs are light brown. Remove from oven and set aside to cool for 10 minutes. reduce oven heat to 275.
5. Cut logs in the diagonal into 3/4" thick slices. Lay on sides on cookie sheet and bake for approximately 8-10 minutes or until dry. Cool and store in airtight container.
Title: Ricotta Stuffed Oven Roasted Nectarines
Ingredients:
- 1/2 vanilla bean
- 1 nectarines
- 6 sugar
- 2 fat-free ricotta cheese
- 3/4 honey
- 3 golden brown sugar
- 1/4 - 1/2 unsalted butter
- 1/4 spiced rum
- 1/4 dark rum
- 1 ground cinnamon
- 1/3 nutmeg
- 1
Instructions:
1. Heat the oven to 400 degrees F.
2. Pour the orange juice into an 8 by 8-inch pan.
3. With the tip of a sharp knife, scrape the insides of the vanilla bean into the pan, reserving the outside pod.
4. Place the nectarines cut side down in the pan.
5. Sprinkle with sugar and lay the vanilla pod on top of the nectarines.
6. Bake until the nectarines are slightly slumped and feel a little soft, about 10 to 12 minutes.
7. Meanwhile, blend the ricotta with the honey in a food processor until smooth.
8. Chill until ready to serve.
9. Remove the nectarines from the oven, and carefully remove from pan: keep warm.
10. In a medium saucepan over medium heat, combine the reserved pan juices with butter and sugar: stir until smooth and melted, about 2 minutes.
11. Add remaining ingredients and bring to simmer (do not boil).
12. Taste and adjust for flavour.
13. (Can be prepared ahead- cover and refrigerate. Bring to simmer again, just before serving.) To serve, turn the nectarines over and spoon the cheese filling into the cavity.
14. Sprinkle with cinnamon sugar (if using) and serve immediately.
15. Place 3 on each plate and drizzle the rum sauce around the stuffed nectarines.
16. Garnish with a sprig of mint.
17. [Note:for a slightly less indulgent dessert, you can skip the syrup, and simply pour the pan juices around the nectarines.
18. ].
Title: Coconut-Cream Bread Pudding
Ingredients:
- 1 cream cheese
- 1 1/2 sugar
- 4 eggs
- 2 1/2 milk
- 1 cream of coconut
- 8 butter
- 1 sweetened flaked coconut
- 1/2 pecans
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Beat cream cheese at low speed with an electric mixer until creamy and smooth. Add 1 cup sugar and eggs, and beat at medium speed 2 minutes or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 tablespoons melted butter. Stir in bread cubes. Let stand 5 minutes.
3. Coat a 13- x 9-inch baking dish with cooking spray. Pour bread mixture into dish.
4. Bake at 350° for 35 minutes or until set.
5. Stir together flaked coconut, pecans, and 3 tablespoons melted butter. Sprinkle coconut mixture over baked pudding, and bake 5 to 8 more minutes or until browned.
6. Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut.
7. Cook remaining 1/2 cup sugar in a medium-size heavy saucepan over low heat, stirring constantly, 3 minutes or until sugar is caramelized and mixture becomes a light brown syrup. Stir in milk mixture, and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 tablespoons melted butter.
8. Cut bread pudding into 8 to 10 servings, and serve with caramelized sugar sauce.
Title: Organic Apple Cake
Ingredients:
- 1/2 - 1 extra virgin olive oil
- 1 eggs
- 2 real vanilla
- 2 sea salt
- 2 baking soda
- 1 nutmeg
- 1/2 cinnamon
- 1 apples
- 1 brown sugar
- 4 walnuts
- 1/4 - 1/2 pecans
- 1
Instructions:
1. Beat sugar, oil and eggs.
2. Add vanilla, soda, salt, nutmeg, cinnamon, and apples. Mix, then stir in flour and (optional) nuts.
3. Put in greased 9x13 pan.(Be sure to flour your pan also if using a bundt pan.).
4. Top with brown sugar.
5. Bake for 40 mins - 1 hour (depending on your pan)or until toothpick comes out clean.
Title: Cappuccino Mousse Trifle
Ingredients:
- 2 1/2 milk
- 1/3 instant coffee granules
- 2 instant vanilla pudding
- 1 Cool Whip
- 2 cinnamon
- 1
- 1/4
Instructions:
1. In a large mixing bowl, stir milk and coffee granules until dissolved. Remove 1 cup and set aside.
2. Add pudding mixes to remaining milk mixture; beat on low speed 2 minutes or until thickened.
3. Fold in 1/2 of the Cool Whip.
4. Place 1/3 of cake cubes in trifle bowl.
5. Layer with 1/3 of reserved milk mixture, 1/3 of pudding mixture, and 1/4 of grated chocolate.
6. Repeat layers.
7. Garnish with remaining Cool Whip and chocolate.
8. Sprinkle with cinnamon.
9. Cover and refrigerate until serving.
Title: Decadent Brownie Dessert
Ingredients:
- 21 1/2 egg
- 1 water
- 1/4 sweetened condensed milk
- 1/3 vanilla instant pudding mix
- 14 Cool Whip
- 1 strawberry
- 4
- 1
Instructions:
1. Grease two 9 inch round cake pans. Line with waxed paper, extending up sides & grease the wax paper.
2. Prepare brownie mix according to package directions and pour into pans. bake in a preheated 350 degree oven for 20 minutes. Cool.
3. Mix Eagle Brand milk and 1/2 cup cold water in a large bowl and beat in the dry pudding mix. Chill about 15 minutes. Then fold in the Cool Whip.
4. Take one cake layer, put a layer of the pudding mixture and a layer of strawberries on top, then repeat with the top layer. Serve.
Title: Simple Apple Dessert
Ingredients:
- 4 apples
- 1/2 honey
- 2 cocoa powder
Instructions:
1. Preheat oven to 375°F.
2. Cut apples into slices.
3. Lay out some aluminum foil and cover half with a thin layer of honey.
4. Place apple slices on aluminum foil and pour honey over top.
5. Sprinkle with a light layer of cocoa powder.
6. Fold the rest of the aluminum foil over and roll edges.
7. Bake until apples are softened (~20 minutes).
Title: Blackberry Pie
Ingredients:
- 1 unsifted all-purpose flour
- 1/2 dark brown sugar
- 1/2 cinnamon
- 1 nutmeg
- 1/4 unsalted butter
- 3 sugar
- 2/3 minute tapioca
- 2 blackberries
- 1 tart cooking apple
- 1 lemon juice
- 2
Instructions:
1. In a bowl, stir the flour, brown sugar, cinnamon, and nutmeg to mix well.
2. Cut in the butter with a pastry blender until the mixture makes coarse crumbs; there may be some small pieces of butter still visible; that is fine.
3. Adjust oven rack one-third up from bottom of oven; preheat to 350°.
4. In a bowl, combine the sugar and tapioca; add in the frozen berries, stir gently with a rubber spatula; let stand for 15 minutes, stirring occasionally.
5. Meanwhile, peel, quarter, and core the apple; cut it into ¼ to ½ inch cubes.
6. Stir it into the berry mixture; sprinkle the lemon juice over the fruit and gently stir together.
7. Spread the berry mixture in a smooth layer in the crust; slowly and carefully sprinkle the crumb topping evenly over the berry mixture.
8. To prevent rim of the pie from overbrowning, cover edges of pie crust with foil.
9. Bake for 1 hour; then remove foil, increase heat to 450° and continue baking for 8-10 minutes, only until the filling begins to bubble up around the edges (watch it and do not let it bubble over.
10. Remove from oven; at this point the filling will be thin and soupy, but when it cools it will become firm and will slice nicely.
11. Serve at room temperature, plain or with vanilla ice cream.
12. Note: it is important that the crust be high and not have any low spots or the filling will bubble over.
Title: Heath Bar Cake
Ingredients:
- 1 cocoa powder
- 1 confectioners' sugar
- 1/2
- 2
- 1/3
Instructions:
1. Bake angel food cake as directed on box. Let cool upside down.
2. To make frosting, in electric mixer, mix whipping cream until soft peaks form.Slowly add confectioners' sugar and cocoa powder. Once medium peaks form, remove from stand mixer and fold in Heath Bar crumbles.
3. Note: I suggest taste testing the frosting after sugar and cocoa are added. Sweetness can be altered based on your preferences, but note that Heath bar crumbles will add some additional sweetness to frosting.
Title: Cranachan
Ingredients:
- 40 oatmeal
- 250 vanilla
- 2 honey
- 1 fresh raspberries
- 290
Instructions:
1. Toast the oatmeal in an oil-free frying pan for 4-5 minutes.
2. Whip cream until stiff.
3. Fold the honey and vanilla into the cream with a metal spoon.
4. Mix the oats with cream.
5. Layer with raspberries in glasses. Tall, thin, sundae glasses are ideal.
Title: Pumpkin Latte Cake Bars
Ingredients:
- 1/4 brewed coffee
- 1 pumpkin puree
- 1 egg
- 1 cream cheese
- 15 sugar
- 1/2 egg
- 1 brewed coffee
- 1/4 walnuts
- 1
- 1/3
Instructions:
1. Preheat oven to 350°F Lightly spray the 9 x 13 baking pan with cooking spray.
2. In a large bowl, stir together cake mix, pumpkin, cooled doffee and egg. Spread mixture into baking pan.
3. In a medium mixing bowl, beat together the softened cream cheese and sugar until fluffy. Add the egg and cooled down coffee. Beat until smooth. Spread the cream cheese mixture ove rthe cake batter.
4. Sprinkle the oatmeal packet and walnuts over the cream cheese toping.
5. Bake in preheated oven for 15 minutes and then reduce the heat to 325 F and continue baking for 45 to 50 minutes.
6. Remove from oven and let cool completely before cutting into bars.
Title: Rasgulla And/Or Rasmalai (An Indian Dessert)
Ingredients:
- 1 milk
- 3 lemon juice
- 3 1/2 water
- 1 sugar
- 1 cardamom powder
- 1 milk
- 3 cardamom
- 1/2 pistachios
- 2 saffron
- 2
Instructions:
1. FOR RASGULLA:
2. Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 minutes.
3. Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 30 minutes.
4. Remove the chenna onto a wide plate. Now knead it gently for 7 minutes till there is no trace of moisture and is absolutely soft on touch. This is a very crucial step in the process of rasgulla making.
5. While you are kneading the chenna, prepare the sugar syrup. Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve. Bring it to a rolling boil. Add a pinch of cardamom pwd.
6. While the sugar syrup is cooking, make small smooth balls of the kneaded chenna. Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 minutes.
7. Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and become light and springy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 minutes without the whistle at medium heat.
8. Remove onto a serving dish, bring to room temp, refrigerate and serve chilled along with sugar syrup at room temp OR proceed to prepare rasmalai.
9. FOR RASMALAI:
10. Take a heavy bottomed vessel and add milk. Bring to a boil. Reduce to medium flame and go on stirring on a constant basis for a good 30 minutes.
11. Add the sugar syrup and continue to cook for another 20 minutes. Add the cardamom pwd, pistachios and saffron and combine. Boil for another 5 minutes.
12. While the milk-sugar mixture is boiling, work on the rasagullas. Gently squeeze the rasgullas with a flat ladle such that it forms a patty shape and the syrup is drained out.
13. Add the flattened rasgullas into the thickened milk and cook on low flame for 5 minutes. They will absorb the sweet syrup and Rasmalai is ready. Turn off heat and cool.
14. Refrigerate and serve chilled.
Title: Mexican Chocolate Phyllo Triangles
Ingredients:
- 6 bittersweet chocolate
- 1/2 granulated sugar
- 8 phyllo pastry
- 8 unsalted butter
Instructions:
1. Line an 11x17-inch baking tray with parchment paper.
2. Break up 4 ounces of chocolate into 1/2-ounce pieces. Set aside.
3. In a food processor, finely grind the remaining chocolate with the sugar.
4. Lay 8 sheets of phyllo out on top of each other. Place one sheet lengthwise on the work surface. Keep the remaining sheets covered with a damp towel.
5. Brush the sheet with some melted butter. Sprinkle with 1 1/2 tablespoons of the sugar mixture.
6. Place a second sheet over the sugared sheet. Butter the second sheet and sprinkle with the sugar mixture.
7. Add 2 more sheets, buttering and sprinkling between each.
8. Cut the phyllo horizontally into 4 even strips.
9. Starting at the left side of one of the strips, place a 1/2-ounce piece of chocolate 2 inches from the end. Fold the phyllo that is to the left of the piece of chocolate over the chocolate toward the back side of the strip, making a 3-inch triangle. The left end of the phyllo should be even with the back edge.
10. Fold the piece of chocolate to the right, over itself, retaining the triangular shape. Fold the chocolate piece toward the front edge of the strip. Continue wrapping the chocolate, alternating the direction with each fold, until you get to the end. (It is like folding a flag).
11. Wrap the other strips in the same manner. With the remaining sheets, make 4 more chocolate-filled triangles.
12. Preheat the oven to 350°F
13. Place the triangles on the baking sheet. Bake until golden brown, about 10 minutes.
14. Serve warm.
Title: Blueberry Cheese Buckle (Walt Disney World)
Ingredients:
- 6 butter
- 1 egg
- 1 vanilla
- 1/3 granulated sugar
- 3/4 all-purpose flour
- 3/4 baking powder
- 1 1/2 fresh blueberries
- 1 1/2 cream cheese
- 2 lemon rind
- 6 lemon juice
- 1 butter
- 1 -2 flour
- 3 sugar
- 1/2 cinnamon
- 3 1/2
- 1/4
Instructions:
1. Preheat oven to 375. Grease muffin tins or use muffin cups.
2. In medium bowl add melted butter. Whisk in milk, eggs and vanilla.
3. In another bowl, mix all dry ingredients together, then add milk mixture and stir until combined. Do not overmix. Gently fold in blueberries. Divide batter among muffin pans.
4. Fold lemon rind and lemon juice to the whipped cream cheese. Insert 1 teaspoons of cream cheese mixture into the center of each muffin.
5. For topping, rub together all ingredients until crumbly. Sprinkle over each muffin.
6. Bake for 18-20 minutes, or until toothpick comes out clean. Cool in muffin pan for 10-15 minutes then remove from pan. Serve warm with lemon sorbet.
Title: Moon Pie Banana Pudding
Ingredients:
- 8 sugar
- 2 eggs
- 6 cornstarch
- 4 vanilla extract
- 4 bananas
- 1 Cool Whip
- 4
- 1
Instructions:
1. Cut your Moon Pies into pieces, and place 4 pies worth of pieces into the bottom of a large oblong serving dish. Add a layer of two of the sliced bananas over that.
2. Mix sugar and eggs together, blending well, in a large heavy saucepan. Add cornstarch and milk.
3. Bring to a boil over medium-high heat stirring constantly. Cook until thickened.
4. Remove pan from heat and add vanilla, mixing well. Allow to cool slightly.
5. Pour half of the pudding mixture over the Moon Pies and bananas. Add your final 4 chopped Moon Pies and the 2 remaining sliced bananas on top of the pudding, then top with the rest of the pudding.
6. Cover the top of the pudding with plastic wrap, laying it down on the pudding to prevent a "skin" from forming.
7. Once the pudding is completely cooled, top with Cool Whip and refrigerate until ready to serve.
Title: Awesome Apple Crisp - Simple!
Ingredients:
- 4 apples
- 3 granulated sugar
- 2 lemon juice
- 1 water
- 3 cinnamon
- 1/2 quick-cooking oats
- 3/4 brown sugar
- 1/4 cinnamon
- 1/3 butter
- 1 olive oil
- 1/4
- 1
Instructions:
1. Cut up the apples and place in a greased 8x8 baking pan.
2. Preheat oven.
3. Combine granulated sugar, 2 TBS pancake mix, lemon juice, water & cinnamon; pour over apples, coat apples as best as possible.
4. Combine oatmeal, ¼ cup pancake mix, brown sugar & cinnamon; mix well; add melted butter & olive oil. Mix well to crumble. Crumble over apples.
5. Bake 30 minutes at 400 degrees.