lumicero/recipes-ing2inst huggingface dataset:
Title: Cobweb Cookies
Ingredients:
- 5 1/2 plain flour
- 2 cocoa powder
- 4 butter
- 2 caster sugar
- 2 milk
Instructions:
1. Line a cookie sheet/ baking tray with baking/parchment paper.
2. Sift the flour, cocoa together and add the small pieces of butter and using clean fingers ( or a pastry cutter) rub it completely into the flour/cocoa mixture so that looks like fine crumbs.
3. Then add the sugar and milk and stir together with a fork so that it begins to form a dough. use clean hands to make your dough into a ball.
4. Wrap your dough in cling film/ plastic wrap and refrigerate for 20 minutes.
5. Pre-heat your oven to 350°F (180°C).
6. Remove your dough from the fridge and sprinkle a little flour onto your clean working surface. Roll out your dough until it is about 1/4 inch ( 5 mm) thick, then use your jar lid or cookie cutter to make circles, which you can then place on your cooking sheet / tray.
7. Bake for 10-12 minutes, then leave them on the tray for another 5 minutes so that they will be firm up enough to remove, after this carefully transfer them to a wire rack to cool completely before adding the glaze/ icing.
8. Now draw a spiral of icing onto each cookie and while it is still wet, drag a cocktail stick out from the centre of the cookie to the outside ed"ge to make a spider's web effect.
Title: Date Balls
Ingredients:
- 1 sugar
- 1 egg
- 1 dates
- 1/2 salt
- 1/2 butter
- 1 vanilla
- 2 1/2
- 1/2
Instructions:
1. In a large sauce pan, mix sugar, eggs, dates, salt, & butter.
2. Cook over medium heat untill thick, stirring constantly. Remove from heat. Add vanilla, cereal and 1/2 cup chopped nuts. Mix well, and allow to cool slightly. Form into one inche balls and roll in you choice of powdered sugar, coconut, cocoa or nuts.
3. Makes about 2 dozen.
4. These freeze well.
Title: Flourless Chocolate-Walnut Cookies
Ingredients:
- 2 3/4 walnut halves
- 3 confectioners' sugar
- 1/2 salt
- 3 pure vanilla extract
- 1/2
- 4
- 1
Instructions:
1. Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them.
2. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.
3. In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
4. Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
Title: Lemony Cherry or Berry Poke Cake
Ingredients:
- 8 mascarpone cheese
- 2 coconut oil
- 1/4 lemon zest
- 1 fresh lemon juice
- 2 water
- 1/2 sugar-free lemon gelatin
- 1/2 boiling water
- 1 1/2 - 2 cold water
- 1 Cool Whip Lite
- 1
- 2
Instructions:
1. Preheat oven to 350.
2. In a mixing bowl with an electric mixer, cream together the mascarpone cheese, egg whites and oil. Make sure to scrape the sides and bottom of the bowl.
3. Add the cake mix, lemon zest, lemon juice, and water. Beat with mixer until it's well combined.
4. Stir in the fruit.
5. Spread batter into a 13x9 baking dish (I used glass).
6. Bake for 35-40 minutes until it tests clean and is light brown on top.
7. While the cake is baking, stir the jello into the boiling water until it's dissolved then stir in the cold water. (I used a 2 cup pyrex and the microwave for this step.) Set aside.
8. When the cake is done, remove from oven and poke holes through the whole cake with a fork. Pour the liquid jello over the cake and let it cool to room temperature.
9. When cooled put a cover on the baking dish and put it into the refrigerator. Let chill for 4 hours or more until the jello is firm.
10. Spread the top with Cool Whip Lite.
11. This cuts into nice firm squares for serving.
Title: Payday Cake
Ingredients:
- 1 oleo
- 1/3 egg
- 1 mini marshmallows
- 3 corn syrup
- 2/3 oleo
- 1/4 vanilla
- 1 salted peanuts
- 2
Instructions:
1. Mix all but marshmallows together.
2. Bake in ungreased 9x13-inch pan for 12 to 18 minutes at 350°.
3. When baked and while still hot, put marshmallows on top.
4. Then add the following topping:
5. Heat in medium pan: Corn syrup, margarine, peanut butter chips and vanilla, stirring constantly.
6. Pour over top of all layers when everything has been layered.
7. Put 2 cups of Rice Krispies over that and then 2 cups salted peanuts on top.
8. Tastes just like a Payday candy bar.
Title: Rhubarb Crunch
Ingredients:
- 1 flour
- 3/4 oats
- 1 brown sugar
- 1/2 butter
- 4 rhubarb
- 1 sugar
- 2 cornstarch
- 1 water
- 1 vanilla
Instructions:
1. Preheat over to 350 degrees.
2. Mix the flour, uncooked oats, brown sugar and melted butter until crumbly. Press half of the crumbs into a greased 9x13 baking dish. Clean and dice rhubarb and put on top of oat mixture. Cook the sugar, corn starch, water and vanilla until clear. Pour over rhubarb, bake until thoroughly cooked (about 45 minutes).
Title: Treasure Filled Apples
Ingredients:
- 6 tart apples
- 1/2 sugar
- 1/4 ground cinnamon
- 1/4
Instructions:
1. Cut tops off apples and set aside.
2. Core apples to within 1/2 inch of the bottom.
3. Place in a greased 8 inch square baking dish.
4. In a bowl combine sugar, candies, and cinnamon.
5. Spoon 2 T. into each apple
6. Replace tops.
7. Spoon remaining sugar over the apples.
8. Bake, uncovered at 350 degrees for 30-35 minutes or until apples are tender, basting occasionally.
Title: Peanut Butter Parfaits
Ingredients:
- 1 1/4 low-fat plain yogurt
- 1/2 honey
- 2 granola cereal
- 1 banana
- 1 strawberry
- 1
Instructions:
1. In medium bowl, combine yogurt, peanut butter and honey.
2. Into 4 parfait glasses, spoon 1/2 of the peanut butter mixture.
3. Top each with 2 tablespoons cereal, then 1/2 of the fruit; repeat.
4. Garnish, if desired, with mint.
Title: Gingerbread Cookies
Ingredients:
- 1 brown sugar
- 1 1/2 unsalted butter
- 1/3 molasses
- 2 eggs
- 6 all-purpose flour
- 2 ground cinnamon
- 2 ground ginger
- 1 1/2 allspice
- 1 1/2 baking soda
- 1 salt
Instructions:
1. First, whisk together all of the dry ingredients. Then mix butter and sugar in a stand-up mixer, and add molasses and eggs (one at a time). Slowly add the dry-ingredient mixture to the mixer and stir by hand to create dough. Divide dough into four parts, wrapping each with plastic wrap.
2. Preheat the oven to 375 degrees Fahrenheit. Then, on a lightly floured surface, roll out one portion of dough to a 1/4-inch thickness. Cut out your cookies and place them on a baking sheet, one inch apart. Bake for 8 – 10 minutes. Cool completely before removing cookies from the pan and eating!
Title: Cinnamon Madeleines
Ingredients:
- 2 eggs
- 1 white sugar
- 1 white flour
- 1/8 ground nutmeg
- 3/4 butter
- 1/2 ground cinnamon
- 1/2
Instructions:
1. Preheat oven 350°.
2. Spray pan with nonstick spray.
3. In double boiler, heat eggs and sugar, stirring constantly, whipping in as much air as possible. Remove from heat, let cool.
4. Stir in flour add remaining ingredients.
5. Fill madeleine molds with a generous amount of batter, but don't spread it out.
6. Bake until lightly browned: approximately 15 minutes.
7. Cool one minute, remove to rack and cool.
8. (Extracts can be varied and spices changed to suit tastes.).
9. Sprinkle with powdered sugar or dip in chocolate.
Title: Chocolate Yeasted Cake
Ingredients:
- 5 active dry yeast
- 1/4 warm water
- 3/4 flour
- 3 unsalted butter
- 1/2 granulated sugar
- 2 eggs
- 3 vanilla
- 1 baking soda
- 1 salt
- 1 bittersweet chocolate
- 6
Instructions:
1. Sprinkle the yeast over the water in a medium-large bowl. Stir to blend, and then let sit until foamy, about 5 minutes. Mix in the milk and 1 1/2 cups of the flour; whisk until smooth. Cover with plastic wrap and let rise until light and spongy, about 45 minutes.
2. Using an electric mixer, preferably stand, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until totally incorporated. Add the yeast mixture and vanilla and beat until blended.
3. In another bowl, whisk together the remaining flour, the baking soda, and the salt until fluffy and blended. Add this flour mixture to the batter in 3 additions, alternating with the melted chocolate and beginning and ending with the flour. With the last flour addition, add the mini chocolate chips and mix until completely blended. Finish by hand, scraping down the sides and bottom of the bowl.
4. Generously butter a 10 inch tube pan and scrape the dough into the pan. Cover the pan with plastic wrap and set aside to rise until light and foamy, but not quite doubled. After 40-60 minutes (depending on how fast it seems to be rising), preheat your oven to 350°F Bake until the sides pull away from the edges and a tester inserted in the middle comes out clean, about 50 minutes. Let the cake cool in the pan on a rack for at least 20 minutes. Use a thin knife to gently loosen the edges before inverting and removing. After it cools, wrap it securely with plastic wrap or store in a cake keeper.
Title: Cow Pies
Ingredients:
- 12 vegetable shortening
- 1 raisins
- 1/2 flaked coconut
- 1/2
Instructions:
1. In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from heat. Stir in raisins, almonds and coconut, mixing well.
2. Drop by tablespoonfuls onto a foil, waxed paper or plastic wrap lined baking sheet. Chill until ready to serve.
Title: Blueberry Cake With Lemon Filling
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1 1/2 cake flour
- 2 baking powder
- 1 1/2 heavy cream
- 2 vanilla
- 1/4 salt
- 1 ground walnuts
- 1 blueberries
- 1/2 butter
- 2 confectioners' sugar
- 1 lemon juice
- 1/2 vanilla
- 2
Instructions:
1. Butter three 8-inch layer pans, line with waxed aper and butter again.
2. In a big bowl, beat eggs until thickened.
3. Beat in sugar, 2 TBSP at a time, until mixture is light and fluffy.
4. Sift together flour an baking powder.
5. Reserve.
6. Beat cream, vanilla and salt in a chilled bowl to stiff peaks.
7. Fold whipped cream mixture into egg mixture, alternating with flour mixture and nuts.
8. Divide batter equally among pans.
9. Sprinkle each layer with 1/3 cup blueberries.
10. Bake at 350°F for 30 to 35 minutes Cool in pans on rack for 5 minutes, then remove from pans and continue cooling on racks.
11. Prepare Lemon Filling by beating butter, sugar, lemon juice and vanilla until light and fluffy.
12. Beat in yolks, one at a time, until well combined.
13. Invert 1 cake layer on a serving plate.
14. Spread with half the lemon filling; add a second layer and spread with remaining filling.
15. Top with last layer and sprinkle top of cake with confectioners sugar.
16. Garnish with fresh blueberries and lemon leaves if desired.
17. NOTE: filling contains raw egg yolks so do not serve to children or the elderly.
18. If this makes you nervous, you may substitute cooked lemon curd, but it is not as nice.
Title: Classic Brownies
Ingredients:
- 4 pecans
- 1 1/4 walnuts
- 1/2 cake flour
- 3/4 salt
- 6 baking powder
- 12 unsalted butter
- 2 1/4 sugar
- 4 eggs
- 1 vanilla extract
Instructions:
1. Adjust the oven rack to the middle position; heat oven to 325º F.
2. Cut an 18 inch length of foil and fold lengthwise to an 8 inch width. Fit foil into length of 13 by 9 inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14 inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with non-stick cooking spray.
3. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
4. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
5. Place chocolate and butter in a large, microwave-safe bowl and heat in microwave on high for 45 seconds, then stir and heat for 30 seconds more. Stir again and, if necessary, repeat in 15 second increments; do not let the chocolate burn.
6. When chocolate mixture is completely smooth, gradually whisk in the sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla.
7. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogenous.
8. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes.
9. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve.
Title: Dark Chocolate & Peppermint Cheesecake Cookie Cups
Ingredients:
- 1 cream cheese
- 2 eggs
- 1 vanilla extract
- 2
- 24
Instructions:
1. PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square of dough in half. Place one half of dough in each muffin cup.
2. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
3. BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Set aside.
4. PLACE peppermint candies in heavy-duty plastic bag. Then place bag between towel layers. Crush candies using rolling pin or other heavy object to about 1/4-inch in size. You should have a little over 1/2 cup. While holding strainer over batter, pour crushed candy into strainer. Shake to release all small candy pieces into batter; stir. Reserve larger candy pieces.
5. SPOON about 3 tablespoons cream cheese mixture over each cookie in cup. Top each with 1/2 measuring teaspoon of reserved candy pieces.
6. BAKE for additional 15 to 18 minutes or until set. Remove from oven to wire rack. While still warm, top cheesecakes with additional 1/2 measuring teaspoon of candy pieces. Cool completely. Refrigerate for 1 hour.
Title: Trail Mix Cookies
Ingredients:
- 1/3 olive oil
- 3 unsweetened applesauce
- 2 vanilla
- 3 dried cranberries
- 1 whole wheat flour
- 2 unsweetened coconut
- 1/3 baking soda
- 1 cinnamon
- 3/4 ground flax seeds
- 1/4
- 1/2
- 1/4
Instructions:
1. Mix first 7 ingredients in a medium sized bowl.
2. Mix flour and remaining ingredients in another bowl leaving aside the slivered almonds & chocolate chips. Combine wet ingredients with dry and then stir in chocolate chips and almonds.
3. Roll into balls and place on a lightly greased baking sheet.
4. Bake at 350 for 12 -13 minutes.
Title: Moist Vegan Chocolate Cake
Ingredients:
- 2 sugar
- 3/4 margarine
- 1 1/2 boiling water
- 2 1/4 flour
- 1/2 baking soda
- 2 Ener-G Egg Substitute
- 1 water
- 4 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine the flour, cocoa, and baking soda. Set aside.
3. In a large mixing bowl, cream together the sugar and margarine.
4. Add the boiling water and mix for 1 minute.
5. Combine the egg substitute powder and 4 tablespoons water and mix for 1 minute.
6. Add the vanilla and mix 1 minute more.
7. Pour into a 10x13" glass baking pan.
8. Bake 35 minutes or until a toothpick comes out clean.
Title: Caramel Frosting
Ingredients:
- 1/2 butter
- 1/2 salt
- 2 evaporated milk
- 1 dark brown sugar
- confectioners' sugar
Instructions:
1. Put butter, salt, evaporated milk and brown sugar in small saucepan.
2. Heat gently just to melt butter.
3. Mix until sugar dissolves.
4. Add enough sifted confectioner's sugar to make it of the consistency to spread.
5. Spread on cake and enjoy.
Title: Mocha Petit Pots De Creme
Ingredients:
- 1 1/2 dark chocolate
- 90 instant coffee
- 2 egg
- 4 caster sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 200 degrees centigrade. Position one shelf in the centre of the oven.
2. Line the base of a medium roasting pan with a tea towel folded to fit. Place 6 x 1/2 cup ovenproof dishes on top.
3. Place the cream in a small saucepan amd heat, uncovered over medium heat for 5 minutes (don't let the cream boil).
4. Place the chopped chocolate and coffee in a medium heatproof bowl and add just enough cream to cover. Set aside for 5 minutes and then stir until the chocolate melts. Add the remaining cream and stir until smooth.
5. Place the egg yolks, whole egg and sugar in a medium heatproof bowl with a pouring lip. Use a fork to mix until well combined.
6. Place the bowl on a damp cloth for stability and gradually add the cream mixture while stirring with the fork.
7. Pour the mixture through a fine strainer into a large jug and then pour the mixture evenly into the ovenproof dishes. Cover each dish tightly with foil so that skins don't form on top.
8. Fill a large heatproof jug with hot tap water. Place the roasting pan with the custard pots inside on the centre oven shelf and pour enough of the water to come halfway up the sided of the dishes.
9. Reduce oven temperature to 160 degrees centigrade. Bake for 40 minutes or until the custards puff slightly around the edges and the centres tremble slightly when lightly tapped. Be careful not to overcook.
10. Carefully remove dishes from pan and cool for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours.
Title: Vegan Peanut Butter & Chocolate Chip Cookies
Ingredients:
- 1 sugar
- 3/4 molasses
- 2 vanilla
- 1 flour
- 1 1/4 baking soda
- 1/2 salt
- 1/2 margarine
- 1/2 chocolate chips
- 1/3
Instructions:
1. Mix all ingredients together.
2. Form into balls and place on a parchment paper-lined baking sheet.
3. Bake at 350 degrees for 12 minutes.
Title: Mock Cream Cheese Frosting
Ingredients:
- 8 firm tofu
- 2 Splenda sugar substitute
- 1/2 vanilla extract
- walnut extract
Instructions:
1. Whiz all ingredients in a food processor.
2. Spread on cooled cake.
3. Enough to cover top of an 8X8 cake.
Title: Pineapple Crumble
Ingredients:
- 6 self raising flour
- 3 butter
- 4 margarine
- 6 sugar
- pineapple
Instructions:
1. Preheat your oven to gas mark 5/6.
2. Weigh your butter and put it in a large bowl.
3. Chop it into small pieces.
4. Sift in the flour and rub the butter and flour between your fingers until it resembles breadcrumbs.
5. Pour in the sugar and mix in well.
6. Chop your fruit into small squares and placethem all into the container.
7. Pour your mixture of flour, butter and sugar and top so it covers all the pineapple.
8. Put in the oven for about 20 minutes.
Title: Spaghetti Squash Cake With Orange-Cream Cheese Glaze
Ingredients:
- 1/3 granulated sugar
- 1/3 brown sugar
- 1/4 butter
- 1/4 ground ginger
- 1/4 ground cinnamon
- 1 egg
- 2 low-fat milk
- 1 vanilla extract
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/8 salt
- 1 spaghetti squash
- 1 powdered sugar
- 2 cream cheese
- 1/2 powdered sugar
- 1 low-fat milk
- 2 1/4
Instructions:
1. CAKE:.
2. Preheat oven to 350ºF.
3. Coat a round cake pan with cooking spray; line bottom of pan with wax paper.
4. Coat wax paper with cooking spray; set pan aside.
5. Beat sugars, butter, ginger, & cinnamon until well-blended.
6. Stir in milk, vanilla, & egg; beat until well-blended.
7. Combine flour, baking powder, & salt in bowl; stir with whisk.
8. Stir in sugar mixture & squash.
9. Spoon into cake pan, spread evenly.
10. Bake 35 minutes or until wooden pick inserted in center comes out clean.
11. Cool 5 minutes.
12. Remove from pan; carefully peel off wax paper.
13. Spoon Orange-Cream Cheese Glaze over top.
14. Sprinkle with pecans.
15. GLAZE:.
16. Beat cream cheese & orange rind until well-blended.
17. Add sugar & milk; beat until well blended.
Title: Fluffy Gold Cake
Ingredients:
- 2 cake flour
- 1 1/3 sugar
- 3 baking powder
- 1 salt
- 1/3 shortening
- 1 milk
- 1 vanilla
- 4
Instructions:
1. Sift together dry ingredients and put in mixing bowl.
2. Add shortening and half the milk.
3. Mix.
4. Add remaining milk, vanilla, and egg yolks.
5. Blend well.
6. Pour into 2 greased and floured round layer pans and bake at 350 degrees for 30-35 minutes.
Title: Banana Pudding Cake
Ingredients:
- 1 banana cream pudding and pie filling mix
- 1 eggs
- 4 bananas
- 1 1/2 butter
- 1/3 brown sugar
- 3/4 evaporated milk
- 1 coconut
- 1/4 pecans
- 1
Instructions:
1. CAKE:
2. In a large mixing bowl, combine the cake mix, pudding mix, eggs, bananas and oil and beat on medium speed for 3 minutes until smooth.
3. Pour batter into lightly coated 13 X 9 inch baking pan and bake at 350 degrees for 35-40 minutes.
4. Immediately after removing cake from the oven, top it with the broiled frosting return it to the oven under after preheating your broiler. Broil the cake and icing six inches below the heating element for about 3 minutes or until golden brown (WATCH CAREFULLY TO PREVENT SCORCHING).
5. Cool for at least 1 hour before serving.
6. BROILED TOPPING:
7. In a medium non-stick saucepan over medium heat, melt the butter.
8. Slowing stir in the brown sugar and evaporated milk and mix well.
9. Once the mixture is blended well, add the coconut and pecans and mix well.
10. Place this mixture on top of the cake which has baked for 35-40 minutes, then return it to the oven per the "cake" instructions.
Title: Shortbread
Ingredients:
- 175 butter
- 75 caster sugar
- 250 plain flour
Instructions:
1. You will also need 30cm x 20cm swiss-roll tin.
2. pre-heat oven to 180 degrees.
3. slice butter into a food processor bowl and add the sugar.
4. whiz until soft and light and well creamed.
5. add the flour and process again, using the pulse switch until dough clings together in coarse crumbs.
6. turn mixture into prepared swiss-roll tin and spread out with spatula.
7. press all over with floured knuckles to form an even base.
8. prick with a fork.
9. bake for 15 minutes or until light golden and firm to the touch.
10. let shortbread base cool in the baking tin.
Title: Stabilized Whipped Cream for Frosting Cakes
Ingredients:
- 1 plain gelatin
- 2 cold water
- 1 powdered sugar
- 4 vanilla extract
- 1
Instructions:
1. Add gelatin to cold water in a bowl.
2. Set this over a saucepan with boiling water until the gelatin is clear.
3. Cool to room temperature.
4. Meanwhile whip the cream until it is medium thick.
5. With the mixer still on, pour gelatin into the center of the cream.
6. Continue to whip. Add the powdered sugar and vanilla extract.
7. Continue whipping until cream is in soft peaks.
8. At this point you can add food coloring or use as is.
9. Frost cake or cupcakes.
Title: Berry Nachos
Ingredients:
- 4 6-inch flour tortillas
- 1/2 sugar
- 1/2 cinnamon
- 1 strawberries
- 1 blueberries
- 1 raspberries
- 8
- 1/2
- 1
Instructions:
1. Cut flour tortillas into quarters and deep fry until crispy (note: May brush with oil and bake until crisp if you prefer) Mix cinnamon and sugar in plastic bag and shake hot chips until evenly coated.
2. Decorate 4 small plates with caramel and chocolate syrup.
3. Place 4 chips on each plate.
4. Slightly warm hot fudge sauce (couple seconds in the microwave) and spread a heaping spoonful on each chip.
5. Place sliced strawberries evenly over chips.
6. Sprinkle blueberries and raspberries over all, saving 16 raspberries for garnish.
7. Using the can of whipped cream, put a nice decorative squirt of whipped cream on each chip.
8. Put a reserved raspberry on top of each.
9. Drizzle a small amount of chocolate and caramel syrup over all.
Title: Peanut Butter Rice Krispies Cake
Ingredients:
- 1 corn syrup
- 1 sugar
- 1 peanut butter
- 5 bittersweet chocolate
- 8 margarine
- 1
Instructions:
1. Heat corn syrup and sugar.
2. Add peanut butter and mix.
3. Remove from flame and add Rice Krispies.
4. Spread into 9x13-inch pan.
5. Melt chocolate chips and margarine. Spread over Rice Krispie mixture.
6. Freeze. Thaw slightly before cutting and serving.