lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Cranberry Icebox Cookies
Ingredients:
- 1/4 light butter
- 2/3 sugar
- 1 vanilla
- 1/4 whole wheat flour
- 1 1/4 ground cinnamon
- 3/4 baking soda
- 1/4 salt
- 1/8 dried cranberries
- 1/3
Instructions:
1. In large bowl, beat together butter, sugar and vanilla until creamy. Beat in AllWhites. Add flour, cinnamon, baking soda and salt. Beat until well mixed. Stir in apples and cranberries.
2. On waxed paper, shape dough into about a 10-inch log. Wrap tightly in paper; freeze at least 3 hours or until firm.
3. Heat oven to 350°F With sharp knife cut log into 36 (1/4-inch) slices. Place 1-inch apart on ungreased cookie sheet. Bake 9 to 11 minutes or until cookies are a light golden brown. Remove from cookie sheet immediately; cool completely on wire rack.
Title: Delicious Chocolate Raspberry Parfaits
Ingredients:
- 26 white chocolate
- 2 heavy whipping cream
- 1 bittersweet chocolate
- 6 sugar
- 2 vanilla extract
- 1 fresh raspberries
- 2
Instructions:
1. Place wafers in plastic bag, seal bag, with rolling pin or palm of hand crush wafers into small pieces.
2. Combine wafers and white chocolate; set aside.
3. In a small saucepan stir 1/2 cup of cream, chocolate and sugar over medium heat, until chocolate melts.
4. Stir in vanilla.
5. Cool to room temperature, stirring occasionally.
6. Beat 1/2 cup cream just until soft (do not over beat).
7. Stir in chocolate mixture.
8. In glasses, layer 1/2 wafer, 1/2 mousse, 1/2 berries, dividing this all evenly.
9. Refrigerate up to 4 hours before serving.
10. Garnish with whipped cream, and chocolate curls (if desired).
Title: Perfect Cream Cheese Frosting
Ingredients:
- 2 Philadelphia Cream Cheese
- 1/2 margarine
- 3 powdered sugar
- 1 vanilla extract
Instructions:
1. Combine your frosting ingredients in the usual manner.
2. I can't remember how much this recipe yields exactly, but I know it will more than generously frost and fill a 2-layer cake--.
Title: Healthy Parfait
Ingredients:
- 2 plain yogurt
- 1 honey
- 1/4 cinnamon
- 1 blueberries
- 1 kiwi
- 1 mango
- 1 granola cereal
- 1 frozen raspberries
- 1/4 cornstarch
- 1 warm water
- 2
Instructions:
1. Prepare the raspbery sauce, recipe follows. Cool slightly.
2. Combine the yogurt with the honey, vanilla seeds, and cinnamon.
3. Toss the fruit together gently.
4. Pour about 3 tablespoons of raspberry sauce into each parfait glass.
5. Follow with half the granola, half the yogurt and half the fruit mixture. Repeat the layers and garnish with the almonds.
6. Raspberry Sauce:
7. Whisk together the cornstarch and water. Set aside.
8. In a saucepan, over medium-high heat, combine the raspberries, apple jelly, and cornstarch mixture,
9. Bring to a boil, stirring constsntly for 1 minute, or until thickened and the consistency is glossy.
Title: Sugarrushkid's Coffee Trifle
Ingredients:
- 50 mascarpone
- 50 eggs
- 3 sugar substitute
- 7 cornflour
- 40 plain flour
- 40 instant coffee granules
- 10 kirsch
- 5 brandy
- 450 black currants
- 1/2 vanilla essence
- 142
- 4
Instructions:
1. Make 600ml/1pt custard using custard powder, following the packet instructions. Add mascarpone.
2. Cover with a sheet of damp greaseproof paper to prevent a skin forming.
3. Cool for 30 minutes.
4. Preheat the oven to 200°C / 400°F / Gas 6.
5. Whisk the eggs, half the 7tbsp sugar substitute and 2 tbsp hot water in a bowl for 5 minutes until the whisk leaves a thick trail on the surface.
6. Sift the cornflour, flour and coffee granules into the mixture and lightly fold together.
7. Grease a 20cm/8in square cake tin.
8. Spoon in the mixture and cook for 15 minutes, or until a skewer pushed into the centre comes out clean.
9. Remove from the oven and cool.
10. Turn out the sponge and break or cut into bite sized pieces.
11. Put into a serving bowl and sprinkle with the Kirsch or brandy.
12. Wash the blackcurrants and remove from the stalks.
13. Mix with the remaining sugar substitute and vanilla, then spoon on top of the sponge; pour over the custard.
14. Whip the cream until soft peaks form.
15. Spoon into a piping bag fitted with a star nozzle and pipe rosettes over the custard.
16. Curl the chocolate using the vegetable peeler and sprinkle over rosettes.
Title: My Grandpa's Chocolate Dessert
Ingredients:
- 10 chocolate chips
- 4 sugar
- 8
- 42
- 4
- 1/2
Instructions:
1. Melt chocolate chips in double boiler or use microwave.
2. Remove from heat.
3. Add egg yolks two at a time, and stir well.
4. In a bowl, beat egg whites with 1/2 C sugar until very stiff.
5. Add egg whites to Dream Whip.
6. In a deep glass bowl, begin with a layer of vanilla wafers.
7. Top with chocolate.
8. Continue layering wafers and chocolate, ending with cookies on top.
9. Refrigerate until serving time.
Title: Pear Cake With Caramel Glaze
Ingredients:
- 1 butter
- 1/2 sugar
- 1 1/2 light brown sugar
- 1/2 ground cinnamon
- 1 1/2 eggs
- 3 all-purpose flour
- 3 baking soda
- 1 salt
- 1/2 buttermilk
- 1/2 fresh pears
- 2 1/2 pecans
- 1 salt
- 1 butter
- 1/4 evaporated milk
- 1/4 brown sugar
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and lightly flour a Bundt pan.
3. Toast chopped pecans (or walnuts) in a medium-hot iron skillet until nuts are fragrant. Be careful or they will burn. Set aside to cool.
4. Cream together the butter, oil, sugar, brown sugar and cinnamon.
5. Add eggs one at a time, beating well after each addition.
6. In a large bowl, combine the flour, baking soda, and salt. Stir to mix.
7. Add to creamed mixture alternately with the buttermilk, starting and ending with the flour mixture.
8. Add reserved 3 tablespoons flour to pears and toasted nuts ~ stir to coat; then stir into cake batter.
9. Spoon into prepared pan. Bake for 55-60 minutes, or until a toothpick comes out clean when inserted into center of cake.
10. Allow to cool for 10 minutes in the pan. Invert onto a wire rack or cake plate. Allow cake to cool completely before slicing. Drizzle with caramel glaze, if desired.
11. Caramel Glaze directions:
12. Combine salt, butter, evaporated milk, and brown sugar in saucepan over medium heat.
13. Bring to a boil and cook gently (not a hard rolling boil) for 5 minutes.
14. Add vanilla; stir, and drizzle over cooled cake.
Title: Bananas Foster Trifle With Blueberries
Ingredients:
- 2 butter
- 4 bananas
- 1 1/2 cinnamon
- 1 dark rum
- 1 sugar free fat free instant pudding mix
- 2 low-fat milk
- 4 ladyfingers
- 4 blueberries
- 1
- 16
Instructions:
1. Heat butter and brown bananas on one side for 3-4 minutes flip and sprinkle with brown sugar and cinnamon brown other side for 3-4 minutes. Add rum to pan and ignite to burn off alcohol. Separate the bananas and rum. Set off heat and let sit till ready to use.
2. Prepare pudding with low fat milk blending 2 cups into each mix. Set aside.
3. Place half the lady fingers in a clear bowl a trifle dish if possible.
4. Sprinkle 1/2 the rum over ladyfingers.
5. Sprinkle 1/2 cup blueberries.
6. Spread 1/2 vanilla pudding.
7. Top 1/2 the bananas.
8. Spread 1/2 the chocolate pudding.
9. Spread 1/2 whipped cream.
10. Repeat the layers with remaining ladyfinger, rum, blueberries, puddings, bananas, and whipped cream.
11. Chill for 2 hours.
12. Garnish with cinnamon and sugar.
Title: Strawberry and Dark Chocolate Cupcakes
Ingredients:
- 1 eggs
- 3 water
- 1/3 plain yogurt
- 3/4 dark chocolate
- 6
- 2
- 4
- 2
Instructions:
1. Mix cake mix, eggs, oil, and water as directed on package.
2. In a food processor combine yogurt, jam, apricots, and chocolate.
3. Fill cupcake liners 3/4 full with cake mix. Drop a teaspoon full of jam mixture on op of each cupcake.
4. Bake according to cupcake box.
5. Enjoy!
Title: Cherry Walnut Cookies
Ingredients:
- 1 butter
- 1 icing sugar
- 1 egg
- 1 vanilla
- 2 1/4 all-purpose flour
- 1/4 salt
- 2 walnut halves
- 1
Instructions:
1. In bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
2. Then add flour and salt; stir until blended.
3. Stir in cherries and walnuts.
4. Divide dough into thirds; shape each into 10" (25 cm) long log.
5. Wrap and chill until firm, at least 3 hours.
6. Cut logs into 1/8th" or 3 mm thick rounds and place about 1 inch (2.5 cm) apart, on parchment lined baking sheets.
7. Bake in top and bottom thirds of 325 deg F oven, rotating and switching pans halfway through, just until edges begin to colour, 8-10 minutes.
8. These cookies brown even faster than shortbreads, so keep a close eye on them! I start checking early, and they're usually done around the 8 minute mark.
9. Let cool on pan for 5 minutes, then transfer to wire rack and let cool completely before storing. Store layered with waxed paper in airtight container for up to 2 weeks, or freeze for up to one month.
10. Makes about 12 dozen cookies (less, of course, if you cut them a little thicker).
11. These are really delicious cookies, well worth the time it takes to make them!
12. Hint: If you want to use red and green cherries do not mix the cherries in same batch, they look better if made separately!
13. Note: chill time of 3 hours is not included in prep time.
Title: Apple Dumplings
Ingredients:
- 1 apple
- 1 butter
- 1/2 sugar
- 1
- 1 1/4
Instructions:
1. Peel, core and cute apple into 8 slices.
2. Wrap apple slices in the crescent rolls and place in a greased 8-ince square pan.
3. Mix butter and sugar and pour over wrapped apples.
4. Pour Mountain Dew over rolls.
5. Let stand 5 minutes.
6. Bake at 375 for 30 minutes or until brown.
Title: Raspberry Tiramisu
Ingredients:
- 1 mascarpone cheese
- 6 sugar
- 1 pure vanilla extract
- 1 ladyfingers
- 1/4 fresh raspberries
- 1 confectioners' sugar
- 28
- 3 3/4
Instructions:
1. Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
2. Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
3. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.
4. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten.
5. Fold the remaining whipped cream into the mascarpone mixture.
6. Line the bottom of a 13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.
7. Spread half of the jam mixture over the ladyfingers.
8. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries.
9. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.
10. Cover and refrigerate at least 3 hours or overnight.
11. Dust with the confectioners' sugar just prior to serving.
Title: Pretzel Salad
Ingredients:
- 1 sugar
- 1 butter
- 1/2 cream cheese
- 8 Cool Whip
- 8 crushed pineapple
- 20
Instructions:
1. Mix together pretzels, 1/2 cup sugar and melted butter.
2. Press into ungreased 9X9 inch pan.
3. Bake at 400 degrees for 7 minutes.
4. Let cool.
5. Beat softened cream cheese with the remaining 1/2 cup sugar.
6. Fold in Cool Whip and crushed pineapple.
7. Spread on cooled crust and chill.
8. I like to top the pretzel salad with 1/4 cup of crushed walnuts or pecans.
Title: Christmas Ginger Kringles
Ingredients:
- 2 1/4 flour
- 2 baking soda
- 1 cinnamon
- 1 ginger
- 1/2 ground cloves
- 3/4 butter
- 1 dark brown sugar
- 1/2 molasses
- 1 egg
- 1/4
Instructions:
1. Beat butter and dark brown sugar.
2. Beat in egg and molasses, (will look curdled).
3. Beat in flour, soda, cinnamon, ginger and cloves.
4. Chill til firm.
5. Roll into 1 1/4" balls.
6. Roll into colored sugar.
7. Bake 10-12 minutes at 350° on ungreased cookie sheet til cracked on top but soft.
8. Cool on wire rack. Do not over bake.
9. Store airtight.
Title: Lucy's Grandma's No-Roll Pie Crust
Ingredients:
- 1/2 butter
- 1 sugar
- 1 vinegar
- 1 salt
- 1 flour
Instructions:
1. Melt butter in microwave.
2. Stir in sugar, vinegar, and salt.
3. Mix well.
4. Stir in one flour until well blended.
5. Pat into pie pan and up the sides.
6. Ta-dah! Nice, shortbread-y pie crust, done in five minutes.
Title: Two in One Fruitcake
Ingredients:
- 8 pitted dates
- 1 walnuts
- 1 1/2 all-purpose flour
- 2 apple pie spice
- 1 baking powder
- 1/2 salt
- 1/4 baking soda
- 1/2 butter
- 1/2 brown sugar
- 2 eggs
- 1/4 candied citron peel
- 1/4 lemon
- 4 all-purpose flour
- 4 baking powder
- 4 salt
- 1 baking soda
- 1 1/2 butter
- 1 sugar
- 1 eggs
- 1/4
- 1/2
- 3/4
- 2
- 1/2
- 1/4
Instructions:
1. Grease a 12 cup ring mold or 2 9x5x3" loaf pans; dust lightly with flour.
2. To Make Dark Batter:.
3. Chop dates and combine with chopped walnuts in a medium size bowl.
4. Sift flour, apple pie spice, baking powder, salt and baking soda onto waxed paper.
5. Sprinkle 1/4 cup of mixture over fruit and nuts and toss to coat.
6. Beat butter, sugar and eggs in large bowl of electric mixer at high speed for 3 minutes, until fluffy; beat in jelly.
7. Stir in remaining flour mixture alternately with apple juice, beating after each addition until the batter is quite smooth.
8. Pour batter over prepared fruit and nuts and fold just until well blended.
9. To Make Light Batter:.
10. Combine candied pineapple, cherries and citron in medium size bowl.
11. Grate lemon rind and add to fruits: pare off white membrane; remove seeds; chop lemon; reserve.
12. Sift flour, baking powdr, salt and baking soda onto waxed paper.
13. Sprinkle 1/4 cup of mixture over fruits and toss to coat.
14. Beat butter, sugar and eggs in large bowl of electric mixer at high speed for 3 minutes, until fluffy; stir in chopped lemon.
15. Stir in remaining flour mixture alternately with apple juice, beating after each addition until the batter is quite smooth.
16. Pour batter over prepared fruits and fold just until well blended.
17. Spoon dark batter into 4 evenly spaced sections of prepared ring mold; spoon light batter into remaining 4 spaces in mold.
18. Bake in slow oven 300 degrees following time for pan selected, or until center springs when lightly pressed with fingertip.
19. Cool on wire rack in pan for 15 minutes; loosen around edge and tube with a knife; carefully turn out onto wire rack; cool completely.
20. To Decorate:
21. Melt apple jelly in a small saucepan; brush over cake; garnish with halved red and green candied cherries.
Title: Birnen - Nuss Strudel - Austrian Pear and Walnut Strudel
Ingredients:
- 1 puff pastry
- 3 pears
- 1 butter
- 1/4 fine sugar
- 1/2 egg
- 1/3 lemon juice
- 1 confectioners' sugar
- 2
- 1
Instructions:
1. Cut pears into thin slices, toss with the lemon juice.
2. Melt the butter in a skillet, gently saute the bread crumbs until golden, set aside.
3. In the same pan, toast the nuts until fragrant, add to the bread crumbs. Add pears and sugar, toss to combine.
4. Roll out the puff pastry, spoon the nut mixture on it, keeping a one inch margin. Lightly warm the jam and spoon over the crumb/nut/pear mixture.
5. Brush the margins with egg wash, fold the short ends over the filling, then roll up, starting at the long side.
6. Carefully lift onto a lined baking sheet, seam side down, brush with egg wash, and with the use of a fork, make several vent holes in the dough.
7. Bake in a preheated oven at 400F/200C for @ 20 - 25 minutes until golden.
8. Dust with confectioners sugar and serve warm.
Title: Calvados Crème Anglaise
Ingredients:
- 2 half-and-half
- 1 vanilla bean
- 2 eggs
- 1/2 granulated sugar
- 1 calvados
- 2 calvados
Instructions:
1. In a medium saucepan, heat the half-and-half and the vanilla bean to just a simmer, and then immediately remove the pan from the heat.
2. In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot vanilla cream, stirring constantly.
3. Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated.
4. Heat the mixture over low-medium heat, stirring constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon.
5. Remove from heat, stir in the Calvados, and chill the custard completely before serving it.
Title: Lemonade Stand Treats
Ingredients:
- 4 brown sugar
- 1/3 butter
- 2/3 lemon flavor instant pudding and pie filling
- 1 butter
- 2
- 1
Instructions:
1. lightly crush cereal to 2c.
2. Combine with brown sugar& butter, mixing well Reserve 1/4c for topping.
3. Press remainder evenly into parchment paper-lined 7x11 baking pan.
4. Bake@350 for 7-8 min.
5. cool.
6. Prepare lemon filling according to directions.
7. Pour all but 1c filling onto crust.
8. cool.
9. cool the other cup filling too.
10. Whisk or beat 30-60sec until smooth: gently fold in whipped topping.
11. Spread over first layer: sprinkle with reserved crumbs.
12. Chill about 3-4 hrs Refrigerate leftovers.
Title: Warm Fruit Kebabs
Ingredients:
- 1 apple
- 1 banana
- 1 nectarine
- 1 pear
- 2 fresh pineapple
- 2 brown sugar
- 2 lemon juice
- 2 canola oil
- 1 ground cinnamon
Instructions:
1. Peel and cut fruit into 1 inch chunks. Thread fruit onto 8 pairs of soaked bamboo skewers, alternating varieties (use two skewers per kebab to keep fruit from rotating while turning skewers on grill).
2. In a small bowl, combine remaining ingredients to make basting sauce.
3. Grill kebabs uncovered over medium heat for 6 minutes or until heated through, turning and basting with sauce often.
Title: Chocolate Cake, I Just Love This One
Ingredients:
- 2 1/2 brown sugar
- 2 1/4 flour
- 2 baking soda
- 1/2 butter
- 3 eggs
- 3 pure vanilla extract
- 1 1/2 sour cream
- 1 boiling water
- 1 salt
- 1 butter
- 1 icing sugar
- 2 milk
- 1
Instructions:
1. Preheat oven to 350°F.
2. Melt chocolate in microwave (30 seconds at a time) or in a double boiler.
3. Grease two 9-inch cake pans.
4. Sift together flour, baking soda, and salt.
5. In a separate larger bowl of an electric mixer, beat butter until light.
6. Add sugar and continue beating.
7. Add eggs one at a time, scraping bowl well after each addition.
8. Beat on high speed for 5 minutes.
9. Add vanilla and chocolate.
10. Stir in sifted dry ingredients alternately with sour cream (starting and ending with flour, i.e. add some flour, then some sour cream, then more flour -- etc).
11. Stir in boiling water.
12. Pour into pans.
13. Bake for 35 minutes (start testing for doneness after about 27 minutes; if there are a few moist crumbs on the tester, it's ok to take it out).
14. Cool in pans for 5 to 10 minutes. Remove to a rack and let cool completely before icing.
15. To make the frosting: Mix all the frosting ingredients together in mixer. Once it is well mixed, frost the cake generously.
16. Enjoy :-D.
Title: Rum Banana Sauce
Ingredients:
- 3/4 brown sugar
- 1/4 butter
- 1/4 heavy whipping cream
- 2 maple syrup
- 2 bananas
- 1/2
Instructions:
1. In a small saucepan, combine the brown sugar, butter, cream and maple syrup.
2. Cook and stir over medium heat for 4-5 minutes or until sauce is smooth.
3. Stir in bananas; heat through.
4. Remove from the heat; stir in extract.
5. Serve over ice cream.
Title: Chewy Chocolate Pecan Pie Bars
Ingredients:
- 2/3 granulated sugar
- 1/2 butter
- 1 margarine
- 1 1/2 vanilla extract
- 2/3 all-purpose flour
- 1/3 dark brown sugar
- 1/3 dark corn syrup
- 1 molasses
- 1/4 vanilla extract
- 3 salt
- 1 eggs
- 1/2 pecans
Instructions:
1. Heat oven to 350°F. Lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
2. In large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 17 minutes or until edges are light brown.
3. Meanwhile, in medium bowl, beat brown sugar, dark corn syrup, Molasses 1 teaspoon vanilla, the salt and eggs with spoon. Stir in pecans and chocolate chips. Pour over crust.
4. Bake 25 to 30 minutes or until set. Loosen edges from sides of pan while warm. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry.
5. Exper Tips:
6. Cool in Refrigerator to firmly setup up bars before cutting into squares.
7. Create party triangles by cutting the bar squares diagonally in half before dipping in melted chocolate.
8. Substitute baking butter with canola oil right from the refrigerator.
9. Substitute Maple Syrup for Dark Corn Syrup.
Title: Yogurt Berry Fool
Ingredients:
- 5 frozen mixed berries
- 1 1/2 vanilla yogurt
- 1 1/2 custard
- 1/2 hazelnuts
- 1
Instructions:
1. In a bowl combine meringue, berries, yogurt and custard.
2. Spoon mixture evenly into 4 glasses, top with nuts and serve.
Title: Spiced Cocoa Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 sugar
- 1/4 baking soda
- 3/4 salt
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1/4 egg
- 1 applesauce
- 3/4 butter
- 1/4 dried cranberries
- 1/2 confectioners' sugar
- 1 milk
- 4 1/2
Instructions:
1. In a large bowl, combine the first seven ingredients. In another bowl, whisk the egg, applesauce and butter; stir into dry ingredients just until combined. Fold in the cranberries.
2. Fill greased or paper lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the confectioners' sugar and milk until smooth. Drizzle over cupcakes. Yield: 1 dozen.
Title: Customizable Black Bean Brownies
Ingredients:
- 15 black beans
- 1/2 sugar
- 1 vanilla
- 2 flour
- 1/2 salt
- 1/4 walnuts
- 1 -2
Instructions:
1. preheat oven to 350.
2. Open can of beans, drain and rinse well. Put beans back in the can and fill can with water. Put beans and water in blender until smooth.
3. Mix pureed beans with all the ingredients except chips or nuts. Fold in the chunks once everything is combined
4. Spray baking dish with Pam. Spread in pan and bake 25-30 minutes. DON'T OVER-BAKE THEM!
Title: Coconut Rum Brown Rice Custard
Ingredients:
- 1 1/2 cooked brown rice
- 1/4 brown sugar
- 1/8 salt
- 1/2 dark raisin
- 1/2 coconut
- 1/4 dark rum
- 1 vanilla
- 1 1/2 milk
- 1/4 sour cream
- 2 eggs
- 1/4 sour cream
- 1 dark rum
- 1 brown sugar
- 1/4
Instructions:
1. Preheat oven to 350F degrees.
2. Combine in a bowl, cooked rice, brown sugar, salt, raisins, fine coconut, dark rum and vanilla.
3. Stir to mix well.
4. Let stand for 30 minutes, mixing occasionally.
5. Meanwhile, whisk together, milk, sour cream and eggs, when the rice is ready; pour milk mix over the rice mix; mix well.
6. Butter a 4 to 6 cup casserole, pour rice/milk mix into casserole and stir well to mix.
7. Bake custard in oven for 35 to 45 minutes, depending on how dry you want it.
8. Stir once after 15 minutes.
9. Spread topping and sprinkle with shredded coconut.
10. Topping:
11. Whisk together sour cream, rum and brown sugar. Spread over the top of the hot rice custard, sprinkle shredded coconut evenly over. Set casserole about 6 inches under the broiler for about 2 minutes until the shredded coconut is golden; watch closely that it doesn't burn.
12. Serve warm or ice cold with a dollop of sour cream on top.
Title: Grilled Cantaloupe With Orange Drizzle
Ingredients:
- 1 cantaloupe
- 2
Instructions:
1. Prepare grill for a medium fire, using direct method.
2. If using wooden skewers, soak in water 30 minutes.
3. Thread cantaloupe chunks onto six 12" metal or wooden skewers and place at edge of grill.
4. Grill 3-5 minutes, turning often, until warmed through.
5. Do not char.
6. Remove cantaloupe from skewers and place in serving bowl.
7. In small bowl combine orange juice and liqueur; drizzle over hot cantaloupe and serve.
8. SERVING (ONE-FOURTH OF CANTALOUPE, WITH 1 TABLESPOON SAUCE) PROVIDES: 1 Fruit, 30 Optional Calories.
9. PER SERVING: 64 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 10 mg Sodium, 13 g Total Carbohydrate, 1 g Dietary Fiber, 1 g Protein, 13 mg Calcium; 1 points.
Title: Easy Peasy Strawberry Shortcake
Ingredients:
- 1 Cool Whip
- 1 fresh strawberries
Instructions:
1. Prepare the cake using the directions on the box to make a 2-layered cake (you'll need two cake pans).
2. Let it cool completely.
3. Refrigerating the cake so it is cool will actually keep the cool whip from running.
4. Slice strawberries.
5. Spread Cool Whip on the flat side of one cake and top with about half the sliced strawberries.
6. Put the second cake on top and cover the entire cake with Cool Whip.
7. Top with second half of sliced strawberries.
8. Refrigerate until serving.