lumicero/recipes-ing2inst huggingface dataset:
Title: Kahlua Krunch Kobbler
Ingredients:
- 2 butter
- 2 golden delicious apples
- 3 granny smith apples
- 1/4 brown sugar
- 1/2 Kahlua
- 1/4 - 1/3 golden raisin
- 1/4 pecans
- 1 salt
- 1 cinnamon
- 1/2 heavy cream
- 1/4 flour
- 1/4 old fashioned oats
- 1/4 brown sugar
- 1 cinnamon
- 2 pecans
- 2 butter
Instructions:
1. Put the Kahlua and the golden raisins in a small bowl and let sit.
2. Melt the 2 tablespoons butter in a pan over medium heat and add all the sliced apples.
3. Sauté the apples until they start to get soft, and then add 1/4 cup of the Splenda brown sugar blend.
4. Let the sugar completely melt while stirring.
5. Then add the raisins and Kahlua mixture, 1/4 cup of the pecans, 1 teaspoon cinnamon, and a pinch of salt.
6. Let this cook down a little until it starts to look syrupy.
7. Now slowly add the heavy cream while stirring well.
8. Let this cook for a few minutes and then transfer it to a greased, 9 inch square pan.
9. In a bowl, mix together the flour, oats, 1/4 cup of the Splenda brown sugar blend, 1 teaspoon cinnamon, and the 2 tablespoons pecans.
10. Sprinkle this mixture over the top of the fruit mixture.
11. Dot the top of the cobbler with 2 tablespoons of the butter, cut into small pieces.
12. Bake at 350 degrees for an hour, or till the top is a little crunchy and it looks done.(my oven is a little sluggish, so yours may not bake as long, please use your best judgment).
Title: Lemon Pound Cake
Ingredients:
- 2 3/4 all-purpose flour
- 1/2 baking soda
- 3/4 salt
- 1 unsalted butter
- 2 1/2 sugar
- 1 vanilla
- 1 lemon zest
- 5 eggs
- 1 sour cream
- 1/2 lemon juice
- 1/2 sugar
- 1/4 water
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare a 10-inch Bunt pan with lots of pan spray and sprinkle it with granulated sugar (flour will leave an unattractive residue on the cake).
3. In a medium bowl, combine the flour, baking soda, and salt; set aside.
4. In a large bowl, cream the butter and sugar until they are light and fluffy.
5. Add the vanilla and lemon zest.
6. Mix them together.
7. Add the eggs one at a time, mixing well after each addition.
8. Scrape down the sides of the bowl.
9. Mix the sour cream and lemon juice together; add the flour and sour cream mixture alternately, finishing with the flour.
10. Spoon the batter into the prepared pan.
11. Bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center.
12. Glaze: mix all the ingredients in a small saucepan and stir.
13. Cook them over low heat without stirring until the sugar dissolves.
14. Turn the heat up to medium and cook the mixture until it becomes syrupy.
15. Don’t overcook or the syrup will start to turn brown.
16. When the cake is baked, cool it for 10 minutes in the baking pan and invert it onto a plate.
17. Slowly pour the glaze over the cake and let it cool.
Title: Bread and Butter Pudding W/Clotted Cream & Apricot Compote
Ingredients:
- 9 vanilla pod
- 1/2 orange, zest of
- 1/2 cinnamon stick
- 1/2 butter
- 5 sultana
- 5 milk
- 8 eggs
- 8 sugar
- 3 vanilla pod
- 2 icing sugar
- 1
- 2
- 7
Instructions:
1. At least 2 hours ahead, make the compote of apricots: Bring 9 fl.oz. (about 1 cup) water to the boil and pour over the apricots in a heat-proof bowl. Leave to stand for about 30 minutes. Add the remaining ingredients, pour into a pan and bring to the boil. Simmer for about 10 minutes. Leave to cool and remove the vanilla and cinnamon.
2. Preheat the oven to 375°. Butter the bread and remove the crusts. Place one layer of bread on the base of a 10" × 6" × 2 1/2" rectangular earthenware dish and cover with a layer of sultanas. Place the rest of the bread on top.
3. Mix the cream, milk, eggs, and sugar, and pass through a sieve. Slice the vanilla pod down the centre and scrape out the seeds. Add to the custard mixture and pour over the bread. Allow to soak for 5 minutes.
4. Place the dish in a bain-marie and cook in the oven for about 30 minutes. Remove and allow to cool for about 15 minutes.
5. Preheat a hot grill (broiler). Dust the pudding with icing sugar and glaze under the grill until golden (if it starts to soufflé, remove from the grill and let it cool a little longer before repeating the glazing process).
6. Spread the top with the apricot jam and serve cut into wedges, with a quenelle (three-sided oval) of clotted cream (mold it with 2 tablespoons) and the compote of apricots. Spoon some English custard (crème anglaise) around the plate, if you like.
Title: Vanilla Crisps (Lactose Free)
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 shortening
- 1/2 sugar
- 2 salt
- 2 vanilla
- 2 1/2 eggs
- all-purpose flour
Instructions:
1. Cream butter, shortening, and sugar. Add vanilla and salt. Add eggs, beating well.
2. Stir in flour, mix well.
3. Drop from teaspoon 2 inches apart on ungreased cookie sheet.
4. Flatten with floured glass. Add sprinkles if desired.
5. Bake at 375 for 8-10 minutes.
6. Remove immediately and cool on rack.
Title: Jello Fluff
Ingredients:
- 1 low fat cottage cheese
- 1 crushed pineapple
- 1 Cool Whip
- 1
Instructions:
1. Mix cottage cheese and dry jello mix until cottage cheese is thoroughly colored by jello.
2. Add pineapple and mix well.
3. Fold in cool whip.
4. Refrigerate 4-6 hours.
Title: Snickers Pie Rich and Sinful
Ingredients:
- 5 eggs
- 8 sugar
- 1/8 margarine
- 2 light corn syrup
- 1/8 salt
- 2
Instructions:
1. Preheat oven 350 degrees.
2. Beat the eggs in a large bowl.
3. Add the rest of the ingredients except for the snickers.
4. Mix well.
5. Cut up snickers bars.
6. Place in the bottom of the pie shell, making sure that each shell has equal amounts.
7. Pour mixture over the snickers in the pie shells.
8. Bake for 40 to 50 minutes.
9. It is important that the pie achieve a bubbling stage, so that the snickers are melted down into the mixture.
10. Let cool completely.
11. Enjoy!
Title: Flourless Walnut Cake
Ingredients:
- 4 eggs
- 1 Splenda granular
- 2 lemon zest
- 3/4 walnuts
- powdered sugar
- berries
Instructions:
1. Preheat the oven to 375°F
2. Lightly butter and flour an 8-inch round cake pan.
3. Using an electric mixer, beat the egg yolks and sugar together until light and fluffy, approximately 4 minutes. Stir in the lemon zest.
4. In a separate bowl, beat the egg whites until they hold stiff peaks.
5. Fold one quarter of the whites into the egg-yolk mixture to lighten it.
6. Add the ground walnuts, stirring until thoroughly blended.
7. Carefully fold in the remaining egg whites to maintain a light texture.
8. Pour the batter into the pan and bake for about 60 minutes or until firm and golden brown.
9. Cool on a rack before removing the cake from the pan.
10. To serve, slice into wedges.
11. If desired, dust alternately with powdered sugar and cocoa and arrange with fresh berries.
12. WINE SUGGESTIONS:
13. Late Harvest Riesling or Sweet Orange Muscat wines.
Title: Vanilla Pastry Cream
Ingredients:
- 1 1/4 granulated sugar
- 3 all-purpose flour
- 1/4 pure vanilla extract
- 1/8 cornstarch
- 2 cornstarch
- 2
Instructions:
1. In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
2. Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170*F. on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill 1 hour before filling pastry. Chill :1 hour.
3. My Note: *No cornstarch! Had to ""do over"" Hope it tastes good when cool. I am a very fussy person when it comes to pastry cream.
4. I made the recipe exactly as written and it is really good but when the cream was chilled it was so firm that I was able to stand a spoon upright in it. I too will leave out the corn starch the next time I make it. I much prefer a softer cream --.
5. I have made this vanilla cream many, many times but I add 2 more egg yolks and when it is almost ready to use I add 50 grms of butter. please taste it and enjoy.
6. Cornstarch not needed and I substituted the vanilla flavoring with almond flavoring.
Title: " Chai " Almond Cookies
Ingredients:
- 1/2 unsalted butter
- 1 powdered sugar
- 1/3 powdered sugar
- 2 pure vanilla extract
- 1 ground allspice
- 1/2 ground cardamom
- 3/4 ground cinnamon
- 1/2 black pepper
- 1/4 salt
- 1/4 unbleached white flour
- 1
- 3/4
Instructions:
1. Toast almonds and set aside to cool. Once cooled, finely chop.
2. Preheat oven to 325 degrees.
3. In a large mixing bowl, using electric beaters, cream the butter, 1/3 cup powdered sugar, both the extracts, spices and salt.
4. Beat in the flour, then stir in the ground almonds. (Tip: I found it easier to stir in the ground almonds with lightly buttered hands.).
5. Use your hands to roll the dough into tablespoon size balls. Place on a parchment lined baking sheet 2" apart.
6. Bake the cookies until light golden, about 20-25 minutes.
7. Cool the cookies 5 minutes on the baking sheet.
8. Place the remaining 1 cup of powdered sugar in a large bowl. Working in batches, gently roll several hot cookies in the sugar. Cool again on wire rack.
9. Once all cookies are cool, gently roll all of them again in the powdered sugar and serve.
Title: Miss Pixie Drops in Some Cookies
Ingredients:
- 1 white sugar
- 2 eggs
- 2 milk
- 1/2 flour
- 3 1/2 baking powder
- 2 salt
- 1/4 vanilla
- 1
Instructions:
1. Mix as you would any cookies dough.
2. bake for 12-15 minutes in a moderate oven.
3. Add 2 tablespoons more milk if making drop cookies.
4. Substitute 1/4 cup cocoa for flour to make chocolate cookies.
Title: Ginger and Cinnamon Spice Cookies (Spritz/Cookie Press Style)
Ingredients:
- 230 butter
- 3/4 brown sugar
- 1 egg
- 1 1/2 ground ginger
- 2 ground cinnamon
- 1/4 ground cloves
- 1/4 salt
- 2 1/2 flour
- 1 water
Instructions:
1. Preheat oven to 170°C
2. Beat butter and sugar until light and fluffy.
3. Add egg, spices, salt and water- mix well.
4. Gentley mix in the flour with a spoon.
5. Pack dough into cookie press- as per instructions for your press.
6. Press onto cookie trays- spacing about 2 cm apart.
7. Bake 12-15 minutes, or until firm to touch.
8. Gentley transfer to a wire rack to cool.
9. Decorate as desired or eat plain.
10. Store in an airtight container.
Title: The Bestest Chocolate Cake Ever (With Chocolate Frosting)
Ingredients:
- 2 sugar
- 1 3/4 flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla
- 1/2 water
- 2 butter
- 1 milk
- 2/3 powdered sugar
- 1/2 vanilla
- 1/2
- 3
- 1
Instructions:
1. mix: sugar, flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil & vanilla.
2. add: 1 cup boiling water (batter will b runny).
3. pour into 2 9" pans.
4. bake @ 350 for 30-35
5. frosting- mix: cocoa & butter.
6. gradually add : milk, powdered sugar & vanilla.
7. stack cooled cakes.
8. pour frosting over cake.
Title: Berry Cheesecake Parfait
Ingredients:
- 8 cream cheese
- 1 1/2 skim milk
- 3 1/2 instant pudding mix
- 1 1/2 fresh strawberries
- 24 sugar
- 1 1/2
Instructions:
1. Sprinkle berries with your desired amount of sugar and set aside.
2. Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup cool whip whipped topping.
3. Layer half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
4. Top with remaining whipped topping.
Title: My Very Popular Banana Cake With Caramel Icing
Ingredients:
- 125 butter
- 3/4 brown sugar
- 2 eggs
- 1 self raising flour
- 1 1/2 bicarbonate of soda
- 1 sour cream
- 3/4 milk
- 1 butter
- 60 brown sugar
- 1/2 sour cream
- 2 icing sugar
- 1 1/2
Instructions:
1. Grease a 14cm x 21cm loaf tin.
2. Cream butter and sugar in a small bowl until light and fluffy, preferably with an electric mixer.
3. Beat in the eggs one at a time and transfer the mixture into a large bowl. Stir in mashed banana (it's easiest to mash it with a fork).
4. Stir in half sifted dry ingredients and half sour cream and milk; stir well.
5. Stir in remaining dry ingredients and sour cream; stir until smooth.
6. Pour mixture into pan.
7. Bake in a moderate over for about 1 hour. Stand for five minutes before turning onto a wire rack to cool.
8. Icing:
9. Melt butter and sugar, stir constantly without boiling for two minutes.
10. Add sour cream, bring to boil. Remove from heat, stir in sifted icing sugar. Ice immediately as it sets very quickly.
Title: Twix Chocolate Pie
Ingredients:
- 1 all-purpose flour
- 3 sugar
- 1/2 salt
- 1/2 unsalted butter
- 2 cocoa powder
- 1 sugar
- 1 water
- 1/4 heavy whipping cream
- 1/4 unsalted butter
- 1/4 vanilla bean
- 1/2 salt
- 1/4 heavy whipping cream
- 1
- 5
Instructions:
1. For crust: Position rack in center of oven; preheat to 375°F.
2. Butter 9-inch tart pan with removable bottom. Blend flour, sugar and salt in a food processor. Add 1/2 cup butter; process until mixture resembles coarse meal. Add egg yolks; process until moist clumps form. Add cocoa powder; blend in using the pulse button.
3. Press dough onto bottom and up sides of prepared pan. Bake until crust is golden brown, about 15-20 minutes. Cool in pan on rack while preparing caramel filling.
4. For caramel filling: Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring (stirring causes graininess) until mixture is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Watch carefully, sugar may burn so fast.
5. Remove from heat; add cream (mixture will bubble vigorously). Add butter and stir over low heat until caramel is completely smooth. Scrape in seeds from vanilla bean; stir in salt. Cool 10 minutes. Pour warm caramel into crust. Let stand at room temperature until completely cool, about 45 minutes.
6. For ganache: Bring cream to simmer in small saucepan. Remove from heat; add chocolate. Whisk until smooth. Let stand until slightly cooled but still pourable, about 10 minutes. Pour ganache evenly over caramel filling. Refrigerate tart uncovered until chocolate is firm, about 2 hours. do ahead Can be made 2 days ahead. Cover and refrigerate.
Title: Candied Ginger Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 1 egg
- 2 1/2 flour
- 2 baking soda
- 1 ground cinnamon
- 1 ground cloves
- 1/2 salt
- 1/2 candied ginger
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream butter and sugar. Add egg and mix well. Combine flour, soda, cinnamon, cloves and salt, mixing to combine. Add to creamed ingredients and mix well. Chill.
3. Roll into balls smaller than golf balls and flatten with the bottom of a glass dipped in sugar. These spread a little so don't crowd.
4. Bake in preheated oven for 10 minutes.
5. NOTE: These are very plain looking cookies. You may want to melt chocolate chips and drizzle over the cookies to "fancy them up" a bit.
Title: Lemon Bundt Cake
Ingredients:
- 1 lemon pudding mix
- 1 eggs
- 4 water
- 1/2
Instructions:
1. Mix all ingredients together.
2. Put in greased and floured bundt pan.
3. back at 350 degrees for 30-45 minutes.
Title: Gourmet Magazine Coconut Blondies
Ingredients:
- 1 unsalted butter
- 2 light brown sugar
- 1 pure vanilla extract
- 2 eggs
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 1/2 salt
- 1 1/2 pecans
- 2 sweetened flaked coconut
Instructions:
1. Preheat oven to 350. Butter and flour a 13 x 9 inch baking pan.
2. Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
3. Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
4. Spread in pan and sprinkle with remaining coconut. Bake about 35 minutes. Cool completely.
Title: Baked Apples With Cajeta
Ingredients:
- 1 evaporated milk
- 2 water
- 1 sugar
- 1 light corn syrup
- 1/4 baking soda
- 1/2 dark brown sugar
- 1/2 pecans
- 3 butter
- 1 flour
- 6 baking apples
- 1 1/2 apple cider
Instructions:
1. To prepare the cajeta, combine the milk (water if using evaporated milk), sugar and corn syrup in a large heavy saucepan over medium heat. When the mixture comes to a boil, add the baking soda which should cause the brew to become quite bubbly. Lower the heat to acheive a steady but slow simmer.
2. Cook for 60 minutes. Initially, you can stir occasionally, but as the syrup thickens and becomes caramel colored you will need to stir more often. When done, cajeta will have the of a very thick syrup like one you might use on top of ice cream. Indeed, it's great on ice cream so if you have leftovers --
3. The cajeta can be made well in advance and can keep for a month or more if stored properly. Just cool and store in the fridge in a tightly covered container. Rewarm before serving, adding a bit of milk or water as needed to thin it.
4. To prepare the baked apples, begin by placing the piloncillo in foil and bake at 375 degrees for 10 to 20 minutes until they are soft enough to coarsely chop by hand or in a mini chopper.
5. Combine the chopped pilocillo (or dark brown sugar) with the chopped pecans, butter and flour in a small bowl.
6. Core each apple and slice in half, placing them cut side up into a baking dish. Pour the cider into the baking dish. Top apples with a mound of the sugar/nut mixture, placing most of it in the core hollow.
7. Cover the baking dish with foil and bake at 375 degrees for 40 minutes. Remove foil and bake an additional 10-15 minutes until the apples are soft and the cider has reduced to a syrup.
8. Serve two apple halves on each plate topped with the warmed cajeta.
9. (Piloncillo is an unrefined brown sugar that has a bolder flavor than American brown sugar - image brown sugar with a touch of the bite of molasses. It is typically manufactured into hard nuggets or cones and sold in Mexican markets.).
Title: Brown Sugar Candy
Ingredients:
- 1 light brown sugar
- 3/4 milk
- 2 butter
- 1 vanilla
- walnuts
Instructions:
1. Cook sugar and milk until it forms a soft ball in cold water (soft ball stage).
2. Beat in butter add vanilla and nuts if using.
3. Beat until it starts looking dull and pour into buttered dish or pan.
4. Score and cut after a few minutes.
Title: Pumpkin Mousse
Ingredients:
- 1 vanilla pudding mix
- 1 1/2 milk
- 1 Cool Whip
- 1 canned pumpkin
- 1 pumpkin pie spice
Instructions:
1. With electric mixer, combine milk and pudding mix.
2. Add canned pumpkin and pumpkin pie spice.
3. Fold in Cool Whip.
4. Chill until ready to serve.
Title: Baked Blueberry Thing
Ingredients:
- 1/4 low-fat sour cream
- 1 brown sugar
- 4 blueberries
- 1/2 all-purpose flour
- 2 granulated sugar
- 2 Splenda sugar substitute
- 2 brown sugar
- margarine
- unsalted butter
Instructions:
1. Combine sour cream and brown sugar, cover and chill.
2. Put berries into an 8 " baking pan.
3. Combine topping ingredients in a medium bowl, beating at medium speed until crumbly.
4. Sprinkle over the berries and bake at 375 F (preheated) for 40 minutes or until lightly browned.
5. Serve topped with the chilled sour cream mixture.
Title: Cream Cheese Swirl Brownies
Ingredients:
- 4 cream cheese
- 1 egg
- 3 sugar
- 1/4 vanilla
- 18 1/4 water
- 1/4 eggs
- 2/3
- 2
- 1/3
Instructions:
1. Heat oven to 350. Grease bottom only of 9 inch square pan with shortening or cooking spray.
2. In a small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
3. Make brownie batter as directed on box.
4. Spread 3/4 of brownie batter in pan.
5. Spoon filling by tablespoonfuls evenly onto brownie batter.
6. Spoon remaining brownie batter over filling.
7. Cut through mixture with knife several times for marbled design.
8. Sprinkle with chocolate chips.
9. Bake 40 to 44 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out clean.
10. Cool completely, about 1 1/2 hours.
11. For 16 brownies, cut into 4 rows by 4 rows.
12. Store covered in refrigerator.
Title: Pumpkin Cupcakes
Ingredients:
- 1/2 light brown sugar
- 1/2 sugar
- 8 butter
- 1/4 molasses
- 1 egg
- 1 canned pumpkin puree
- 2 flour
- 1 baking soda
- 1 1/2 cinnamon
- 1/2 nutmeg
- 3/4 salt
- 1/2 milk
- 1 cream cheese
- 1/2 butter
- 1 1/2 - 2 powdered sugar
- 1 1/2 cinnamon
- 1 cream cheese
- 1/2 - 1 milk
- 2 maple syrup
- 4 powdered sugar
Instructions:
1. Preheat oven to 350 degrees. Line muffin tin with paper liners.
2. In bowl of electric mixer fitted with paddle attachment, mix together brown and white sugars. Add butter and beat until light and fluffy. Add molasses and egg, mix to combine. Scrape down sides. Add pumpkin puree and mix to combine.
3. In separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
4. Add dry mixture to pumpkin mixture in 3 batches, alternating with the milk.
5. Pour batter into liners. Bake 15-18 minutes. Let cool completely before frosting.
6. For cinnamon cream cheese frosting:
7. Cream butter and cream cheese together until light and fluffy. Add powdered sugar and cinnamon and mix until a smooth frosting forms.
8. For maple cream frosting:
9. Beat cream cheese until light and fluffy. Add powdered sugar, maple extract and milk or maple syrup and mix until frosting forms.
Title: Easy Chocolate Cake
Ingredients:
- 1 1/4 flour
- 7/8 sugar
- 1/2 sugar substitute
- 2 baking powder
- 1 chocolate soymilk
- 2
- 1 1/4
Instructions:
1. Preheat oven to 400ºF. Grease a 9-inch round pan.
2. Combine dry ingredients.
3. Combine soy milk and oil and add to dry ingredients. Mix well.
4. Pour into prepared pan. Bake about 30-35 minutes (until a wooden pick inserted in the middle comes out clean.).
5. Cool in pan on wire rack for 30 minutes.
Title: Pumpkin Dessert Squares
Ingredients:
- 1 butter
- 1/2 eggs
- 3 Spicy Pumpkin Butter
- 1 1/4 milk
- 1/8 pecans
- 1/2 flour
- 1 sugar
- 1/4 cinnamon
- 1 butter
- 1/4
Instructions:
1. Measure out one cup of the cake mix and set aside for the topping.
2. Mix remaining cake mix with 1/2 cup melted butter, then mix in 1 egg.
3. Press lightly and evenly into a lightly greased 9 X 13 baking pan.
4. Mix the pumpkin butter with 2 eggs and the milk.
5. Spread pumpkin butter over the cake base evenly.
6. Sprinkle chopped pecans over the pumpkin.
7. Mix the 1 cup reserved cake mix with the flour, sugar and cinnamon.
8. Add softened butter and mix until crumbly.
9. Sprinkle crumbs over the top of the cake.
10. Bake at 350 degrees for 35-40 minutes, until golden.
11. Note: If you're making your own pumpkin butter let it cool before using in this recipe.
12. Prep and cook times do not include the time to make the pumpkin butter.
Title: Shamrock Toffee Fudge
Ingredients:
- 1 sweetened condensed milk
- 2 white chocolate chips
- 1 butter
- 1 salt
- 1
- 3/4
- 1/8
- 1
Instructions:
1. Line a 9-inch square pan with foil and grease the foil; set aside.
2. In a large saucepan, combine the milk and chips. Cook and stir over low heat until chips are melted.
3. Add the butter and salt; stir until smooth. Remove from the heat; stir in toffee bits ans extract. Pour into prepared pan. Cover and refrigerate for 2 hours or until firm.
4. Using foil, remove frdge from pan; carefully remove foil. Cut fudge into 1 inch squares.
5. Place the frosting in a small resealable plastic bag; tint with food coloring. Cut a small hole in a corner of bag; pipe a shamrock onto each square.