lumicero/recipes-ing2inst huggingface dataset:
Title: Hawaiian Snowballs
Ingredients:
- 4 vanilla ice cream
- 1 crushed pineapple
- flaked coconut
Instructions:
1. Shape four large scoops of vanilla ice cream into snowballs.
2. Roll in flaked coconut, covering completely.
3. Place one snowball into each of four dessert dishes, spoon crushed pineapple and juice evenly over each snowball.
4. Top with whipped cream.
Title: Chocolate Covered Cherry Brownies
Ingredients:
- 2 maraschino cherries
- 1 unsalted butter
- 10 eggs
- 2 powdered sugar
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350; position oven rack in the lower third of the oven.
2. Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
3. Coarsely chop maraschino cherries; set aside.
4. In a medium bowl, mix the brownie mix, 8 T melted butter, 1/4 c reserved cherry liquid, eggs and almond extract with a wooden spoon until just blended and all dry ingredients are moistened; stir in cherries and chocolate chips.
5. Spread batter into prepare pan.
6. Bake 28-30 minutes or until ltester comes out almost clean.
7. Transfer to a wire rack and cool completely.
8. In a small bowl, combine powdered sugar, remaining 2 T melted butter and 2 t reserved cherry liquid, if needed, to make glazing consistency.
9. Spread over brownies.
10. Cut into squares.
Title: Australian Sticky Toffee Pudding
Ingredients:
- 1 dates
- 1 bicarbonate of soda
- 1 boiling water
- 2 butter
- 1 soft brown sugar
- 2 eggs
- 1 1/2 self-raising flour
- 1 soft brown sugar
- 3/4 vanilla
- 1/2 butter
- 2
Instructions:
1. Mix dates and baking soda in a heat-proof bowl.
2. Pour boiling water on top and leave to stand.
3. Cream butter and sugar until pale, then add eggs one at a time, beating well after each addition.
4. Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7" square or round cake tin.
5. Bake in a preheated oven (180 C) for 30-40 minutes, until an inserted skewer comes clean.
6. Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
7. Set aside until ready to serve, then quickly reheat when needed.
8. Cut pudding into squares and place each square in the centre of a warm dinner plate.
9. Pour hot toffee sauce over each square and serve with fresh cream.
Title: Coconut Cream Cake
Ingredients:
- 3 eggs
- 3/4 flour
- 3/4 sugar
- 4 half-and-half
- 4 sweetened flaked coconut
- 1 pure vanilla extract
- 1/4 butter
- 3 flour
- 3/4 salt
- 2 sugar
- 1 butter
- 4 eggs
- 2 pure vanilla extract
- 14 canned unsweetened coconut milk
- 1 heavy cream
- 1 pure vanilla extract
- 2 cornstarch
- 1 1/2 butter
- 1 powdered sugar
- 1 salt
- 1 sweetened flaked coconut
- 4
Instructions:
1. For coconut custard filling: Beat eggs, flour,and sugar in large bowl.
2. Place half and half, vanilla, and coconut in heavy large suacepan. Bring to simmer over medium heat, stirring occasionally.
3. Gradually whisk coconut mixture into egg mixture.
4. Return to pan and whisk over medium heat until mixture boils, about 6 minutes.
5. Remove from heat.
6. Whisk in butter.
7. Transfer to large bowl; press plastic wrap onto surface and chill until cold at least 3 hours.
8. For Cake: Preheat oven to 350°F Spray three eight inch cake pans with vegetable spray.
9. Line bottoms of pans with parchment and spray the parchment.
10. Sift flour, baking powder and salt into large bowl. Beat sugar and butter in large bowl until creamy about 5 minutes. Add eggs 1 at a time blending well after each addition.
11. Beat in vanilla.
12. Add flour mixture in 3 additions alternately with coconut milk in 2 additions.
13. Divide batter between pans, smooth tops.
14. Bake cakes until tester inserted into center comes out clean, about 25-35 minutes.
15. Cool cakes in pans on racks 5 minutes.
16. Turn cakes out onto racks; cool completely.
17. Using serrated knife, cut each cake horizontally in half. Place cake halves on baking sheets in single layer and freeze 1 hour for easy assembly.
18. For Buttercream; Whisk first 4 ingredients in heavy small saucepan.
19. Cook over medium heat until mixture just begins to boil.
20. Transfer to small bowl, cover and chill about 2 hours.
21. Using electric mixer, beat butter, sugar and salt in large bowl until fluffy, about 7 minutes.
22. Gradually beat in cold vanilla base until smooth.
23. To assemble:.
24. Place 1 cake round on plate.
25. Spread 1 c filling over. Repeat with 4 more cake layer and remaining filling.
26. Top with remaining cake layer, pressing to adhere.
27. Spread buttercream over sides and top of cake.
28. Press toasted coconut onto top and sides of cake to cover.
Title: Apple-Buns
Ingredients:
- 25 butter
- 50 milk
- 150 salt
- 2 golden syrup
- 3 flour
- 350 -400 applesauce
- 100 coconut flakes
- 1
- 45
Instructions:
1. Crumble the yeast into a bowl. Melt the butter and pour it to the milk. Pour the milk/butter to the yeast and stir till it is melted. Add the salt and syrup. Add the flour little by little.
2. Fill the dough into small cupcake-forms and place them on a baking-plate. Press a dent into the buns. Mix the apple puree and vanilla and fill it into the hole.
3. Let the buns proof for 30-40 minutes.(do not cover with a towel as the filling is very sticky).
4. Brush them with a mixed egg and sprinkle with the topping .
5. Bake them in the middle of the oven at 250°C - around 8 minutes.
6. Let them cool off (with out towel). Can be put into the freezer.
7. When they are filled into the forms- they will look like you have done something wrong- but after proofing they will look fine.
Title: Fluffy Cinnamon Rolls W/Cream Cheese Frosting
Ingredients:
- 1 milk
- 4 1/2 flour
- 2 1/4 active dry yeast
- 1/2 granulated sugar
- 1 unsalted butter
- 1 salt
- 2 eggs
- 1 brown sugar
- 3 cinnamon
- 8 cream cheese
- 1 1/2 powdered sugar
- 1 vanilla
Instructions:
1. DOUGH INSTRUCTIONS:
2. Put milk into a microwave safe container and heat for one minute.
3. Remove milk from microwave, add yeast and one tablespoon of granulated sugar to the milk. Milk should be around 105 degrees to activate the yeast. Whisk lightly then set aside until you have prepared the remaining dough mixture. Mixture should look frothy when yeast has been activated.
4. In another bowl or stand mixer, mix sugar, 1/3 c (melted) butter, salt and eggs until well incorporated.
5. Add flour, a cup at a time, until mixed well. This should look crumbly yet fluffy. After thoroughly mixing in the flour add the milk mixture and incorporate until the dough is well mixed. Should be kind of sticky to the touch. Once the mixture is completed knead for about 5 minutes. Dough should by kind of sticky but not sticking to anything.
6. Place dough mixture in a greased/sprayed bowl and cover in a warm, draft free, area for 30 to 45 minutes. Dough should double in size.
7. FILLING INSTRUCTIONS:
8. Mix together brown sugar and cinnamon.
9. CREAM CHEESE FROSTING INSTRUCTIONS:
10. Cream together, 1/3 cup unsalted butter, powdered sugar, vanilla and cream cheese. Butter and cream cheese should be cold to get the right consistency. Place mixture in refrigerator until ready to use.
11. Once the dough has doubled in size roll out onto a very lightly floured surface. Roll to about a 10"X 12" rectangle. Apply 1/4 cup of softened unsalted butter onto the rolled dough. Sprinkle the cinnamon mixture onto the butter. Roll dough in a deli style roll by starting with the long edge and roll toward you. Once rolled up, pinch together the edges to keep the form. Take (unflavored) floss and place under the dough at about 1" to 1-1/2" intervals and cut the dough. Place cut side down into a greased/sprayed 13"X 9" baking pan.
12. You may need to have an extra baking dish ready in case you don't have enough room for all the rolls to be placed into a single baking dish. Once they are in the baking dish(s), set on the stove and let them rise again before baking them. Let the dough rise again for about 30 minutes, until it has doubled in size.
13. Preheat oven to 350 degrees.
14. Once dough has risen again place in preheated oven and bake for 20 minutes or until done. Let cool down for about 10 minutes and frost with the cream cheese mixture.
15. The cinnamon rolls will keep covered and refrigerated for 3 to 5 days, provided they last that long.
Title: A Fabulous Vinegar Pudding
Ingredients:
- 210 cake flour
- 100 butter
- 20 sugar
- 200 eggs
- 2 milk
- 250 bicarbonate of soda
- 5 water
- 250 sugar
- 200 white vinegar
- 50
Instructions:
1. Preheat oven to 160°F.
2. Mix together the flour, sugar and butter and Bi-carb.
3. In separate bowl beat together milk, apricot jam and eggs.
4. Lastly add the milk; mix to the flour mix.
5. Keep the dough aside and finish the following sauce:
6. Bring to boil in saucepan or microwave oven the water sugar and vinegar.
7. Put sauce in ovenproof deep glass dish. Pour the dough into the sauce and bake in preheated oven for about 45 minutes or until light brown in colour.
8. Optional: Serve with custard.
Title: Italian Struffoli
Ingredients:
- 3 1/2 all-purpose flour
- 1 1/2 baking powder
- 3 sugar
- 1 1/2 vanilla extract
- 2 dark rum
- 4 eggs
- 2 canola oil
- 1/4 honey
- 2/3 sugar
- 1/2 cinnamon stick
- 1
Instructions:
1. In a mixing bowl, whisk together the vanilla, rum, eggs, egg yolks, and 1/4 cup canola oil. In another bowl, sift the flour, baking powder, and sugar. Add the dry ingredients to the wet ingredients slowly and mix the whole time with an electric mixer. (I use my Kitchen-aid.) Beat until mixture forms a soft dough. Put plastic wrap over it and let it rest for 30 minutes.
2. Divide dough in half. Form each half into ropes 1/2 inch in diameter. Cut each rope into 3/4 inch pieces. Roll each piece into a ball.
3. In a pot or saucepan, heat 3 inches of oil. Add dough balls in batches and fry about 2 minutes until gold in color. Transfer to a platter lined with paper towels.
4. In another saucepan, combine the honey, sugar, and cinnamon stick. Cook the mixture until the sugar is dissolved, stirring often. Simmer for a couple of minutes. Remove the cinnamon stick and stir in the dough balls. Transfer the strufolli to a serving dish and serve at room temperature.
Title: Baked Apples Stuffed With Honey, Almonds & Ginger
Ingredients:
- 3/4 golden brown sugar
- 1/4 honey
- 2 lemon peel
- 1 1/2 ground ginger
- 1 1/4 golden sultana raisins
- 1/3 fuji apples
- 1/2
- 4
- 1/4
Instructions:
1. Combine first 5 ingredients in small bowl.
2. Mix in cream.
3. Let stand until sugar dissolves and filling thickens, stirring occasionally, about 30 minutes.
4. Preheat oven to 350°F
5. Using small sharp knife and starting at side of apple at center point, cut around each apple to make slit in skin to prevent bursting.
6. Using small end of melon baller, scoop out core and all seeds to within 1/2 inch of bottom.
7. Place apples upright in 8x8x2-inch glass baking dish.
8. Spoon filling into hollow of each apple.
9. Mound remaining filling on top of each apple (some may slide down sides).
10. Pour juice around apples.
11. Butter large sheet of foil.
12. Loosely tent dish with foil, buttered side down.
13. Bake apples until barely tender, about 1 hour.
14. Uncover and bake until apples are very tender and sauce is bubbling thickly, about 20 minutes longer.
15. Transfer apples and sauce to bowls.
16. Serve with a dollop of whipped cream or yogurt.
17. Enjoy!
Title: " Puddingkuchen" (Custard Bake)
Ingredients:
- 3 eggs
- 100 sugar
- 125 flour
- 500 milk
- 30 butter
- raisins
Instructions:
1. In a bowl combine eggs, sugar, flour and milk (this should be a very runny dough).
2. Grease a stoneware dish with all the butter (it has to be fairly thick so that the custard wont stick to the dish!). Pour in the dough and add fruit, raisins or almonds to taste.
3. Bake in the cold (!) oven at 180°C for about 60 minutes or until custard has set. You might need to cover the dish after 40 minutes or so.
4. Allow to stand and set for at least 10 minutes before serving.
Title: Chocolate Babka
Ingredients:
- 6 all-purpose flour
- 1 fresh yeast
- 3 eggs
- 2/3 milk
- 7 butter
- 1/2 salt
- 1 vanilla extract
- 3/4 sugar
- 1/4 lemon peel
- 7 butter
- 1 sugar
- 4 chocolate
- 1/2 egg
- 1
Instructions:
1. Using a mixer on low setting, mix all ingredients except for the butter and salt.
2. When the dough is mixed well, start adding the butter, small portion at a time untill all butter is completely blneded into the dough and no butter is evident.
3. Add the salt and continue mixing for additional 30 seconds.
4. Remove the dough from the mixer and wrap using plastic wrap. Let the dough sit in the refrigerator over night.
5. Pre-heat oven to 350°F.
6. Prepare the chocolate filling by thoroughly mixing all ingredients.
7. Take the dough out of the refrigerator, remove the plastic wrap and cut into 4 pieces.
8. Knead every piece seperatly into a square 1/8 inch thick and cover with the chocolate filling untill covered completely (make sure to cover using a thin layer). Roll the chocolate covered dough to form a long roll.
9. Using a pizza slicer, cut the rolled dough in the middle (length of the roll). Start weaving the two cut pieces from the middle to one end and again from the middle to the other end to form a braided roll.
10. Put each braided roll in a pan and let sit for an hour or until double in size.
11. Brush each braided roll with scrambled egg and bake for 30 minutes.
Title: Banana Blitz
Ingredients:
- 2 bananas
- 1 chocolate chips
- 1/2
Instructions:
1. Put sprinkles on plate.
2. Heat chocolate chips in a skillet, stir untilmelted.
3. Cut peeled bananas in half.
4. Poke popsicle sticks into cut ends of bananas.
5. Spread chocolate onto bananas.
6. Roll in sprinkles.
7. Place on plate lined with wax paper, and freeze.
Title: Pecan Pie Squares
Ingredients:
- 1 butter
- 1/2 eggs
- 4 corn syrup
- 1 1/2 brown sugar
- 1/2 vanilla
- 1 1/2 pecans
- 2
Instructions:
1. Combine cake mix, melted butter and one egg in a bowl
2. Beat on low until well mixed, about a minute.
3. Reserve 2/3 cup of mixture for topping.
4. Press rest into a greased 9 x 13 pan.
5. Bake 325F for 15-20 minutes.
6. Beat 3 eggs, reserved cake mix mixture, corn syrup, sugar and vanilla on low for 1 minute.
7. Stir in pecans.
8. Pour over cooled base.
9. Bake 40-45 mins til set.
10. Serve warm with ice cream or cool completely and cut into bars.
11. NOTE: for optimum flavor, toast pecans on a baking sheet at 350 5-10 mins before adding.
Title: The Roof Restaurant Creme Brulee
Ingredients:
- 3 heavy cream
- 6 sugar
- 1 vanilla
- 1 berries
Instructions:
1. Preheat oven to 300 degrees F. In a sturdy medium saucepan, heat cream until it just comes to a boil. Meanwhile, in a medium bowl, whisk egg yolks, ¼ cup sugar, and vanilla until combined. Gradually whisk warm cream into egg yolk mixture.
2. In a small saucepan, melt and burn ½ cup sugar until it is a light caramel color. Gradually whisk sugar into the cream and egg mixture until well blended.
3. Place ten 2-ounce ramekins in a 9 x 13-inch baking pan. Divide cream mixture evenly among the ramekins. Place baking pan into oven and pour hot water into baking pan until it is about ¼ inch deep.
4. Bake for 30 – 40 minutes (until the centers appear set when gently shaken). Remove ramekins from water, cool, and chill.
5. To serve, sprinkle the extra ¼ cup sugar evenly over the top of the custards. Burn the sugar using a blow torch until caramel brown.
6. Garnish with fresh berries.
Title: Mayonnaise Cake
Ingredients:
- 3 flour
- 1 1/2 sugar
- 1/3 baking powder
- 2 1/4 baking soda
- 1 1/2 mayonnaise
- 1 1/2 water
- 1 1/2 vanilla
- 1 1/2
Instructions:
1. Sift dry ingredients together in large bowl.
2. Mix in mayonnaise.
3. Add water and vanilla until smooth.
4. Bake at 350 degrees for 30 minutes.
Title: Easy Delicious Fruit Cobbler
Ingredients:
- 1 -2 berries
- 1 berries
- 1 -2 fresh lemon juice
- 3/4 flour
- 1/4 sugar
- 1/8 yogurt
- 2 creme fraiche
- 1/4 rolled oats
- 2 -3 salt
- 2 -3 brown sugar
- cinnamon
- walnuts
- unsalted butter
Instructions:
1. Preheat the oven to 400°F Place the fruit in a medium-sized bowl, and toss with the lemon juice. Sprinkle in the flour and sugar and toss until fairly evenly coated, then transfer the mixture to an ungreased 9- or 10-inch pie pan. Don't clean the bowl.
2. Use the same bowl to make the crisp topping. Combine the dry ingredients; use your fingers, if necessary, to mix in the brown sugar. Add the melted butter and mix with a fork and/or your hands until uniformly moistened. Carefully crumble the topping mixture over the fruit, and pat it into place. Place the pan on a baking tray, and bake in the center of the oven for 20 to 25 minutes, or until brown on top. Cool for at least 15 minutes before serving. Serve hot, warm, or at room temperature, with a little yogurt or Creme Fraiche on the side.
Title: Greek Pantespani Tourta (Torte)
Ingredients:
- 8 eggs
- 1 1/2 flour
- 1 1/2 sugar
- 3 baking powder
- 2 vanilla
- 1 water
- 2 1/2 sugar
- 1 1/2 lemon
- 1 powdered sugar
- 3 unsalted butter
- 1 Cool Whip
- 12 egg
- 1 vanilla
- 1 coffee
- 2
- 1
Instructions:
1. BASE: eggs, flour, sugar, baking powder, vanilla, HERSHEY'S COCOA.
2. Preheat oven at 350* F.
3. In a bowl mix sugar, eggs & vanilla for 10 minutes. Add flour & baking powder and mix by hand. Take a little of mixture & stir separately with COCOA. Add all ingredients to bowl.
4. Bake for 20 - 30 minutes.
5. Let cool. Cut in 2 layers. (Now it is ready for syrup & frosting).
6. SYRUP: water, sugar, lemon.
7. Boil everything for 5 minutes. Pour over both cake layers evenly (slowly).
8. FROSTING: powder sugar, butter, Cool Whip, Cocoa, egg, vanilla Greek coffee.
9. Beat butter, eggs & vanilla. Add all other ingredients a little at a time alternating. Stir in coffee by hand.
Title: Chocolate Peanut Butter Cups
Ingredients:
- 1/2 vegan margarine
- 3/4 peanut butter
- 3/4 dry sweetener
- 1/4 chocolate chips
- 1 carob chips
- 1/4 soymilk
- 1/4
- 12
Instructions:
1. In a medium saucepan over medium heat, melt the margarine.
2. Once liquified, stir in the peanut butter, graham crumbs, and sweetener until well incorporated.
3. Spoon about 2 tablespoons of the peanut mixture into the muffin tins lined with cupcake paper liners (the liners are important).
4. In a different small saucepan on medium heat, melt the chocolate and milk together until completely melted, stirring often.
5. Spoon over top of the peanut butter cups.
6. Garnish with nuts and allow to set in the fridge for 6-8 hours before serving.
Title: Chocolate Raspberry Truffles
Ingredients:
- 1/4 chocolate
- 1 butter
- 330
- 4
Instructions:
1. Place the chocolate, butter and raspberry syrup in a large microwave safe bowl. Microwave on high one minute and stir well, (If the mixture is not smooth, continue to microwave and stir in short bursts until the truffle mixture is smooth and glossy). Chill for two hours or until the consistency of fudge and then roll into 1-inch balls.
2. Roll truffles in grated chocolate and store in the refrigerator for up to one month or at room temperature for 5 days.
Title: Pineapple Fruitcake
Ingredients:
- 1 crushed pineapple
- 4 butter
- 12 raisins
- 1 sugar
- 1 mixed spice
- 1 bicarbonate of soda
- 1 salt
- 1 self raising flour
- 1 plain flour
- 2 eggs
Instructions:
1. Put in pan crushed pineapple and juice, butter, raisins, sugar, spice, bicarbonate soda and pinch of salt.
2. Boil for 10 minutes, watch that it does not boil over with the bicarbonate of soda in it!
3. Cool and then add the beaten eggs and flours.
4. Put into an 8x8-inch tin that has been lined with baking paper.
5. Bake at 350°F for approximately 1 hour.
Title: Festive Apple Dip
Ingredients:
- 8 cream cheese
- 1/2 creamy peanut butter
- 1/3 brown sugar
- 1 vanilla extract
- 1/2 miniature marshmallow
- 11 3/4 peanuts
- 2 red apples
- 3 green apples
- 2 lemon juice
Instructions:
1. In a small bowl, beat the cream cheese, peanut butter, brown sugar, and vanilla until smooth.
2. Stir in marshmallows. Spoon half into a 3-cup bowl and spread with half of the hot fudge topping.
3. Repeat layers. Sprinkle with nuts.
4. Toss the apples with lemon juice. Serve immediately with dip.
Title: Banana Foster Bread Pudding
Ingredients:
- 1 milk
- 1 1/2 heavy cream
- 1 1/2 sugar
- 1 butter
- 2 eggs
- 8 vanilla
- 4 bananas
- 2 pecans
- 5 cinnamon
- 1
Instructions:
1. Combine all ingredients; mixture should be very moist but not soupy.
2. Pour into buttered 9x12 -inch or larger baking dish. Place into non-preheated oven.
3. Bake at 350 degrees for approximately 1 hour and 15 mintues, until top is golden brown.
4. Serve with warm banana liqueur sauce:
5. 1 stick butter
6. 2 cups dark brown sugar.
7. 4 oz. banana liqueur.
8. 4 oz dark rum.
9. ground cinnamon.
10. Melt butter and add brown sugar to form a creamy paste. Let this mixture caramelize over heat for approximately 5 minutes. Stir in banana liqueur and rum. Heat and ignite. Agitate to keep flame burning, and add a few pouches of Voodoo Magic (ground cinnamon) to the flame. Let flame go out and serve warm over warm bread pudding.
Title: Peach and Blueberry Pound Cake
Ingredients:
- 1/2 unsalted butter
- 4 cream cheese
- 2 sugar
- 5 eggs
- 1/4 all-purpose flour
- 2 baking powder
- 1 salt
- 1/4 fresh blueberries
- 1 1/4
- 1
Instructions:
1. Generously grease and sugar a 10-inch tube pan; set aside.
2. Beat butter and cream cheese at medium speed for about 2 minutes or until creamy.
3. Gradually add the sugar and beat for 5 to 7 minutes. Add the eggs one at a time and beat until the yellow just disappears.
4. Stir in the brandy.
5. Combine the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
6. Gently fold in the peaches and the blueberries.
7. Pour into pan bake for 325°F for 1 hour and 25 minutes.
8. Cool in the pan for 15 minutes remove and cool completely on wire rack.
Title: Double Apple Cake
Ingredients:
- 2 apples
- 2/3 brown sugar
- 1/4 butter
- 1 egg
- 1/4 low-fat plain yogurt
- 1 vanilla
- 1 2/3 all-purpose flour
- 1 1/2 ginger
- 1 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 2/3 applesauce
- 3 brown sugar
- 2 water
- 1/2 cinnamon
Instructions:
1. Preheat oven to 350 degrees F.
2. Peel, core and thinly slice apples; set aside.
3. In bowl, beat sugar with butter until crumbly.
4. Beat in egg, yogurt and vanilla.
5. Combine flour, ginger, baking powder, baking soda and salt; fold into butter mixture alternately with applesauce, making 3 additions of dry and 2 of wet.
6. Spoon into lightly greased 9-inch springform pan.
7. Arrange apples in overlapping concentric circles on top.
8. TOPPING: Combine sugar, water and cinnamon; brush over apples.
9. Bake for 40 minutes or until cake tester inserted in center comes out clean.
10. Let cool in pan on rack for 5 minutes.
11. Remove side of pan; let cool completely.
Title: Raspberry and Passionfruit Swirls
Ingredients:
- 2 raspberries
- 2 passion fruit
- 1 2/3 low-fat cream cheese
- 3 sugar
Instructions:
1. Mash raspberries in a small bowl with a fork until the juice runs. Scoop out the passion fruit pulp into a seperate bowl with the cream cheese and sugar and combine thoroughly.
2. Spoon alternating spoonfuls of the raspberry pulp and the cream cheese mixture into stemmed glasses or one large serving dish, stirring lightly to create a swirled effect.
3. Decorate each dessert eith a whole raspberry and a mint sprig. Serve chilled.
Title: Dolores Miller's Toll House Kookie Brittle
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 1 vanilla
- 1 salt
- 2 white sugar
- 6 flour
- 1 walnuts
Instructions:
1. Preheat oven to 375°F.
2. Combine butter or margarine, salt & vanilla. Blend well.
3. Gradually beat in sugar.
4. Take off the beaters and add flour and chocolate bits by hand.
5. Spread evenly in an ungreased 15x11" jelly roll pan.
6. Top with walnuts.
7. Bake for 30-35 minutes, until golden (not brown).
8. Remove from oven and cut. Allow to cool.
9. Place in covered tin and hide it!