lumicero/recipes-ing2inst huggingface dataset:
Title: Vanilla Ice Cream Flavored Frosting
Ingredients:
- 3 white sugar
- 1 1/2 water
- 3/4 salted butter
- 12 vanilla extract
- 1
- 5
Instructions:
1. Begin whipping the egg whites with an electric stand mixer on high.
2. While egg whites are whipping, mix sugar and water in a thick-bottomed pot and heat to 220F (104.4C) or the "Soft Ball" state.
3. The boiling mixture should have large glassy bubbles.
4. When egg whites are fluffy and close to stiff, slowly drizzle the sugar mixture into the mixer while the mixer is still on high.
5. Reduce the speed of the mixer to medium or low and allow it to cool off.
6. The sugar/egg white mixture must be cool before the next step! If need be, refrigerate until room temp or lower.
7. Break the butter into approximately one half to one inch cubes.
8. Turn mixer on high and add the vanilla and optional color. Then add the butter pieces one by one.
9. If the mixture collapses, it means the mixture was too warm and you have to start over.
10. Once all of the butter has been incorporated, you are done. Taste it, and it will remind you of vanilla ice cream.
Title: Carrot Cake
Ingredients:
- 7/8 eggs
- 4 honey
- 4 all-purpose flour
- 8 baking powder
- 2 bicarbonate of soda
- 1/2 salt
- 1 vanilla essence
- 1 carrots
- 6 butter
- 2 1/2 cream cheese
- 2 butter
- 12 icing sugar
- 1 vanilla essence
Instructions:
1. Preheat the oven to 350°F.
2. In a bowl, whisk together the oil, eggs and honey until well combined.
3. Stir in the flour, baking powder, bicarbonate of soda, salt, vanilla essence and grated carrots and beat well.
4. Pour the cake mixture into a greased 9in cake tin and transfer to the oven to bake for one hour until a skewer poked into the centre comes out clean. Leave to cool on a wire rack and carefully remove from the tin when cool.
5. For the frosting, beat the cream cheese and butter together in a bowl until light and fluffy. Add the sifted icing sugar and vanilla essence and stir until combined.
6. Once the cake is cool, using a palate knife, spread the icing across the cake. Serve in slices.
Title: Molten Lava Cakes With Chambord Truffle Center
Ingredients:
- 227 unsalted butter
- 227 eggs
- 1/3 granulated sugar
- 5 all-purpose flour
- 5
- 1/3
- 1/2
Instructions:
1. Preheat oven to 200 degC.
2. Generously grease 8 (6 ounce) baking cups & place on a baking sheet.
3. With a metal bowl over simmering water, melt butter & chocolate, stirring frequently to blend.
4. Cool to room temp & add Chambord.
5. In a large bowl, beat the yolks, eggs & sugar together until the mixture thickens & becomes lemon coloured.
6. Fold in the chocolate Chambord mixture until well blended.
7. Sift the flour over the mixture & quickly fold or beat inches.
8. Divide the batter evenly among the prepared cups & bake for about 12 mins (time will vary depending on what your baking cups are made of)until cakes are firm around the edges but soft in the middle.
9. Let sit for 1 minute Run small knife around the cake to loosen & carefully turn onto plate.
10. If you like, cook 1/2 cup of Chambord down to 1/4 cup & soak raspberries in to serve poured over the cake along with a dusting of confectioners sugar.
Title: Southern Nut Cake
Ingredients:
- 1 walnuts
- 1 pecans
- 3 1/2 double-acting baking powder
- 2 mace
- 1/2 salt
- 1/4 milk
- 3/4 brandy
- 1/4 Bourbon
- 3/4 butter
- 2 sugar
- 6 eggs
- brandy
Instructions:
1. Adjust oven rack 1/3 the way up from the bottom. Preheat oven to 325°. Butter a 10 by 4 inch tube pan (like an angel food cake pan). Line the bottom with wax or parchment paper. Butter the paper and dust all over with fine bread crumbs.
2. Break or cut the nuts into large pieces. They should NOT be finely chopped. Place them in the largest bowl you have.
3. Sift together the flour, baking powder, mace and salt. Set aside. Combine the milk and brandy or bourbon. Set aside.
4. In an electric mixer, cream the butter. Add the sugar and beat for a few minutes, scraping the bowl as necessary. On moderate speed, add the eggs one at a time, beating until thoroughly incorporated after each egg and scraping the bowl when necessary to keep everything well mixed. Increase speed and beat until light and fluffy- about 3 minutes. The batter may look curdled at this point- that's OK.
5. On lowest speed alternately add the sifted dry ingredients in three additions with the milk mixture in two, scraping the bowl as necessary with the spatula and beating only until smooth after each addition.
6. Pour the batter over the nuts. Stir with a large wooden spoon until the nuts are all coated with the batter. Turn into the prepared pan and level the top.
7. Bake for 1 ¾ hours or until a cake tester comes out clean. Remove from the oven and place the cake pan on a rack. Generously sprinkle or brush the brandy or bourbon on top of the hot cake. Let cake cool in the pan for about 20 minutes.
8. Cover the cake with a rack and invert to remove pan and paper. Cover with another rack and carefully invert again to cool. It's better if it sits for 24 hours before cutting.
Title: Tiramisu- Cooking Light
Ingredients:
- 1/2 sugar
- 1 nonfat cottage cheese
- 1 nonfat sour cream
- 2 dark rum
- 1 low-fat vanilla yogurt
- 1 hot water
- 1 1/4 instant espresso coffee powder
- 1 instant espresso coffee powder
- 1/2 ladyfingers
- 40
- 1/2
Instructions:
1. Combine first 6 ingredients in mixer or food processor. Mix until smooth; set aside.
2. Mix together hot water and espresso granules in a small bowl. Split ladyfingers in half, lenthwise. Quickly dip 20 ladyfinger halves, cut side down, into espresso. Place dipped side down in the bottom of a 9-inch square baking dish. Spread 2 cups of cheese mixture over ladyfinger halves. Repeat procedure with remaining ladyfingers, espresso, and cheese.
3. Place one wooden pick in each corner and one in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture) and cover with plastic wrap.
4. Refrigerate 8 hours or overnight. Remove wood picks and sprinkle with cocoa.
Title: The Best Pineapple Upside Down Cake
Ingredients:
- 2/3 brown sugar
- 1/3 butter
- 1 vanilla
- 1/2 cinnamon
- 9 pineapple rings
- 9 maraschino cherries
- 2 granulated sugar
- 1/2 flour
- 1 1/2 baking powder
- 2 salt
- 3/4 shortening
- 1/4 butter
- 1/4 half-and-half
- 1/4 buttermilk
- 1/4 vanilla
- 1/4
- 1
- 2
Instructions:
1. In ungreased cake pan, mix brown sugar, and 1/3 cup butter. Add 1 teaspoons vanilla and cinnamon. Sit on stove over low heat till brown sugar melts. Remove from heat and arrange pineapple rings and cherries in a decorative design. Set aside.
2. In mixer bowl, Beat yolks till thickened. Add granulated sugar and mix till lemony. Move to a small bowl and set aside. In same mixer bowl, mix 1/4 cup butter, pineapple juice, half and half, buttermilk, and 1 teaspoons vanilla. Add flour, baking powder and salt. Blend thoroughly and add yolk mixture.
3. In CLEAN mixer bowl, whip egg whites till stiff. Fold into main mixture and spoon into pan over fruit. Don't pour it, it will disturb your design!
4. Bake 350° for 35-40 minutes. Invert onto serving plate and allow pan to rest over top of cake for several minutes before removing.
Title: Butter Cake
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1 salt
- 1/2 baking soda
- 1 real butter
- 2 sugar
- 4 eggs
- 1 buttermilk
- 2 vanilla extract
- 1 powdered sugar
- 1/4 sugar
- 1/2 water
- 1 butter
- vanilla extract
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a bundt pan.
3. Sift together the flour, baking powder, baking soda and salt then set aside.
4. Cream together 1 cup butter and 2 cups of sugar.
5. Then, blend in eggs and mix in the buttermilk and vanilla, adding alternately the milk and flour mixture into the creamed mixture.
6. Pour into the bundt pan and bake 1 hour.
7. For the butter sauce, in a medium saucepan, on medium heat, mix the sugar, water and butter.
8. Bring to a low boil, stirring until sugar is dissolved then add vanilla.
9. When cake is still very hot, leave in bundt pan, and poke small holes in top and drizzle butter sauce over cake.
10. Transfer to dish and dust with powdered sugar.
Title: Any Fruit Cobbler
Ingredients:
- 1 sugar
- 1 flour
- 1 baking powder
- 2/3 milk
- 1 salt
- 1/2 butter
- 1
Instructions:
1. Mix all ingredients except for the fruit.
2. Melt butter and pour into pan.
3. Pour mixture into pan.
4. Drip fruit into pan evenly, do not spread or cover. Dough will rise and cover fruit.
5. Bake at 350 for 40 minutes.
Title: Super Simple Blender Chocolate Mousse
Ingredients:
- 1/2 granulated sugar
- 1 eggs
- 3 milk
- 1
- 2 -4
Instructions:
1. In blender, combine sugar, chocolate chips and eggs.
2. Add hot milk and flavoring, and blend at medium speed until mixture is very smooth.
3. Pour into small individual serving bowls (about four ounces each) and refrigerate until firm.
4. Garnish with whipping cream, if desired.
Title: Creamsicle Pudding
Ingredients:
- 1 instant vanilla pudding
- 1 Cool Whip
- 1
Instructions:
1. Dissolve jello into 1 cup boiling water.
2. Put 4 ice cubes in measuring cup and fill to 1 cup with cold water.
3. Add to dissolved jello.
4. Cool for 5 minutes.
5. Beat in powdered pudding until well mixed.
6. Chill for 15 minutes.
7. Fold in container of cool whip and chill 10 minutes.
Title: Red Velvet Cheese Cake
Ingredients:
- 1 1/4 chocolate graham crackers
- 1/3 unsalted butter
- 1/3 sugar
- 24 light cream cheese
- 1 1/4 sugar
- 1/3 eggs
- 3 vanilla
- 7 Cool Whip Lite
- 7
- 8
Instructions:
1. Pre-heat oven to 350 degrees, take 1 sleeve chocolate graham crakers (@ 8 sheets) and crumble, add the 1/3 cup sugar and mix completely. Pour in 1/3 cup melted butter and combine until completely mixed. Press in the bottom of 9" spring form pan and bake for 8 - 10 minutes. Remove from oven and let cool.
2. When the crust has been removed from the oven, place the softened cream cheese in a large mixing bowl with 1 1/4 cups of sugar and beat on medium speed until smooth. Fold in 1/3 cup unsweetened cocoa powder until completely absorbed, then add the eggs 1 at a time until completely mixed in Add the 7 teaspoons of vanilla, and then add the 7 teaspoons of red food coloring, mixing on low until completely smooth and red.
3. Pour mixture into springform pan and bake at 350 degrees for @ 45 minutes. Let cool unstovetop and then refrigerate overnight. Cover the top with cool whip, then cut 1 slice at a time with a thin sharp knife, starting in the middle down then out in one stroke. After each each cut place the knife in a glass on very warm water for a moment the wipe off with a towel then cut another slice from the opposite side. Repeat until you have 16 slices. Please enjoy this rich, decadent desert.
Title: Sugar Cookie Crust Fruit Pizza
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 8 unsalted butter
- 1/2 granulated sugar
- 1/4 light brown sugar
- 1 egg
- 1 vanilla extract
- 1 cream cheese
- 1/2 confectioners' sugar
- 1 1/2 vanilla extract
- 1/2 lemon zest
- 1 salt
- 2 orange marmalade
- 1/2 blueberries
- 1 kiwi
- 1 nectarine
- 1 raspberries
- 1 strawberry
- 1
Instructions:
1. For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
3. For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust.
4. For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm.
5. To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.
Title: Putu Ayu (Indonesian Steamed Coconut Cupcakes)
Ingredients:
- 1/2 plain flour
- 1/2 sugar
- 2 eggs
- 1/4 coconut milk
- 1/2 baking powder
- 1/2 salt
- 1/3
- 1/2
Instructions:
1. Grease 15 cupcake moulds.
2. Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.
3. Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.
4. Fold in the food coloring and stir to combine.
5. Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.
6. Fill the moulds with batter until full.
7. Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.
8. When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.
Title: Vintage Cake
Ingredients:
- 1 sweetened condensed milk
- 1 cream cheese
- 2 unsalted butter
- 7 vanilla extract
- 8 confectioners' sugar
- 1/2 milk
- 1
- 4
- 1/4
Instructions:
1. CAKE:
2. Prepare white cake as directed on the box, and pour into two 9-inch round cake pans. Allow cakes to cool to room temperature.
3. Prepare brownies as directed, baking in a 9-inch round cake pan.
4. To make the chocolate sauce, place the chocolate, sweetened condensed milk and 1 tablespoon water in a small saucepan and cook over low heat, stirring until the chocolate is melted (about 5 minutes).
5. While the brownies are still warm, place the brownie layer on a cake stand. Slowly pour the chocolate sauce on top, letting it soak into the brownie. Allow the sauce to soak in for at least 30 minutes. Meanwhile, make the cream cheese frosting (see below).
6. Place a white cake layer on top of the brownies and top with approximately ¼ cup of the frosting using an offset spatula.
7. Add the second white cake layer and cover the cake in a layer of cream cheese frosting. Since I'm not a pro at decorating, but did the best I could.
8. Chill the cake until ready to serve.
9. To make the frosting:
10. Combine the cream cheese, butter and vanilla in a stand mixer and mix on medium speed until incorporated, about 1 or 2 minutes. Add the confectioner's sugar 1 cup at a time, until the frosting is light and creamy. For thicker/stiffer frosting, add more confectioner's sugar ¼ cup at a time. If the frosting is too stiff, add milk 1 tablespoon at a time.
Title: Six Versions of My Strawberry Delights for Your Pleasure
Ingredients:
- 2 1/2 strawberries
- 1/4 Grand Marnier
- 6 puff pastry shells
- 1 icing sugar
- 6 Cool Whip
- 6 strawberries
- 1 orange
- 6 mint sprigs
- 1/8 vanilla ice cream
- 1/8 sour cream
- 3 -6 pudding
- 1/4
- 1/2
- 3
- 1/3
- 3
Instructions:
1. Prepare puff pastry shells as directed on package.
2. Cool on wire rack.
3. Once the shells are completely cooled sprinkle with icing sugar then set aside until needed.
4. Wash, hull and quarter fresh strawberries.
5. Then gently add the strawberries, jam, Grand Marnier and orange rind together and set aside until ready to assemble dessert.
6. To assemble different delights proceed as follows:
7. VERSION 1:
8. Delight #1 - start by adding lemon curd to the bottom of the puff pastry shell.
9. Then add some cool whip and top with the strawberry mixture.
10. Garnish with a dollop of cool whip and some shredded orange rind.
11. VERSION 2:
12. Delight #2 - Add a small scoop of ice cream inside the puff pastry shell.
13. Top it with the strawberry mixture, making sure to over flow the shell.
14. Garnish with fresh mint and a sprinkle of vanilla sugar.
15. VERSION 3:
16. Delight #3 - Fill the puff pastry completely with the strawberry mixture.
17. Top the strawberries with a dollop of sour cream.
18. Sprinkle the sour cream with a dusting of vanilla sugar for garnish.
19. You may alternate any of the garnish ingredients.
20. VERSION 4:
21. Delight #4 - Add the vanilla bean pudding on the bottom of the pastry shell, top with strawberry mixture and garnish with cool whip and drizzled with chocolate syrup.
22. VERSION 5:
23. Delight #5 - Slowly add the clotted cream into the strawberry mixture and garnish with a whole strawberry.
24. VERSION 6:
25. Delight #6 - Place a scoop of frozen lime yogurt, on top of the strawberry mixture and garnished with orange rind.
26. These desserts are best when served immediately.
Title: Quinoa Spice Cake
Ingredients:
- 1 quinoa
- 1 buckwheat flour
- 1 apple
- 3 eggs
- 1/2 butter
- 1 baking powder
- 1 baking soda
- 1/2 raw sugar
- 1 cinnamon
- 1 ginger
- 1/2 raisins
- 1 nutmeg
- 1 allspice
- real vanilla extract
Instructions:
1. Cook quinoa and set aside. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.
2. Mix dry ingredients.
3. Whisk butter and eggs together and add to dry mixture.
4. Combine all ingredients, including quinoa, and stir in apple pieces.
5. Pour into a greased 9-inch round pan. Bake for 35-45 minutes at 350°F.
6. The best part about this recipe? It tastes great with a multitude of extras thrown inches Play around with a handful of chocolate chips and some candied ginger for a real treat.
7. Note: This recipe works great for vegans too – just switch out the butter for margarine and the eggs for an egg replacer.
Title: Panettone Bread Pudding With Amaretto Sauce
Ingredients:
- 1/2 sugar
- 1/2 amaretto liqueur
- 3 cornstarch
- 1/4 eggs
- 2 sugar
- 1
- 8
- 1 1/2
- 2 1/2
- 1 1/4
Instructions:
1. To make the sauce:
2. Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently.
3. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture.
4. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes.
5. Set aside and keep warm.
6. (The amaretto sauce can be made 3 days ahead--cover and refrigerate--rewarm before serving).
7. To make the bread pudding:
8. Lightly butter a 13x9x2-inch baking dish.
9. Arrange the bread cubes in the prepared dish.
10. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
11. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
12. Preheat the oven to 350 degrees F.
13. Bake until the pudding puffs and is set in the center, about 45 minutes.
14. Cool slightly.
15. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
Title: Healthy Brownies (Gluten, Dairy and Egg Free)
Ingredients:
- 1/3 sugar
- 1/3 brown sugar
- 1/3 cornstarch
- 1/4 baking soda
- 1/4 salt
- 1 applesauce
- 1/2 vanilla
- 1/3
- 1/4
- 1
Instructions:
1. Preheat oven to 350 F and grease an 8×8 inch square baking dish.
2. In a medium size bowl, mix together the rice flour, cornstarch, sugars, cocoa powder, baking soda, and salt, making sure to get rid of any lumps.
3. Now add the applesauce, oil, and vanilla and stir until thoroughly combined.
4. Stir in the chocolate chips then spread batter in the prepared pan.
5. Bake for about 30 minutes or so…I like them a little under cooked and gooey :)
6. Let cool before cutting.
Title: Oatmeal Apple Pear Crisp
Ingredients:
- 2 cooking apples
- 2 pears
- 2 brown sugar
- 1 1/2 ground cinnamon
- 1 ground nutmeg
- 1 -2 lemon juice
- 3/4 water
- 1 oats
- 1/3 all-purpose flour
- 3/4 brown sugar
- 1/4 salt
- 1/2 butter
- margarine
Instructions:
1. While peeling apples and pears, keep them in the lemon juice so they don't turn brown.
2. Place apples in a greased shallow 9<U+0094> square baking dish.
3. Sprinkle (2 tbsp) brown sugar, ground cinnamon, ground nutmeg and water.
4. Combine remaining dry ingredients in a separate bowl; add melted butter, mixing until crumbly.
5. Sprinkle crumb mixture on top of the apples.
6. Bake at 375°F for 30-40 minutes or until apples are tender.
7. Serve with vanilla ice cream or yogurt, great by itself too.
Title: Surprise Carrot Cake
Ingredients:
- 1 cream cheese
- 1/4 sugar
- 1 egg
- 2 flour
- 1 3/4 sugar
- 2 baking soda
- 2 cinnamon
- 1 salt
- 1 eggs
- 3 carrots
- 3
- 1/2
Instructions:
1. Combine cream cheese, sugar and one egg, mixing until well blended.
2. Set aside. Combine dry ingredients.
3. Add combined oil and eggs, mixing just until moistened.
4. Fold in carrots and nuts.
5. Reserve 2 cups batter; pour remaining batter into a greased and floured 9 inch Bundt pan.
6. Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover.
7. Bake at 350 F degrees 55 minutes or until wooden pick inserted in center comes out clean.
8. Cool 10 minutes; remove from pan.
9. Cool thoroughly.
10. Sprinkle with powdered sugar if desired.
11. 12 Servings.
Title: Light & Heavenly Tiramisu
Ingredients:
- 1 brewed coffee
- 1/2 Kahlua
- 250 ladyfingers
- 500 light cream cheese
- 1/4 caster sugar
- 1/2
Instructions:
1. Combine coffee and 1/4 cup Kahlua or Tia Maria. Dip 1/3 sponge fingers into this and arrange in a single layer in a 20cm square casserole dish.
2. Beat cream cheese, sugar & remaining liqueur together until well combined. Gradually fold in the custard & cream.
3. Spread a third of the cream cheese mixture over the sponge fingers. Repeat layers twice more finishing with cream cheese mixture.
4. Dust with cocoa. Refrigerate overnight to become firm and allow flavours to develop.
5. Cut into squares to serve.
Title: Harvest Fruit Compote Cobbler
Ingredients:
- 3 apples
- 3 bartlett pears
- 3/4 dried plum
- 3/4 brown sugar
- 1/2 Bisquick baking mix
- 2 crystallized ginger
- 2 ground cloves
- 1/4 Bisquick baking mix
- 1 1/2 milk
- 1/3 granulated sugar
- 1/4 unsalted butter
- 1/2
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. FOR THE COMPOTE ~ In a large bowl, mix all compote ingredients, then spoon into an ungreased 2-quart glass baking dish.
3. Bake uncovered for 25 minutes.
4. FOR THE TOPPING ~ Meanwhile, in the same large bowl, using a rubber spatula or spoon, mix together the 1 1/2 cups Bisquick mix, milk, 1/4 cup sugar & butter, until dough forms.
5. Drop dough by spoonfuls over top of the hot compote, then sprinkle the coarse granulated sugar over the top of that.
6. Bake another 25 to 30 minutes or until topping is golden brown & baked throughout.
Title: Poached Apricots
Ingredients:
- 1 sugar
- 1 vanilla beans
- 2 salt
- 1
Instructions:
1. Soak apricots in cold water for 1/2 hour or more.
2. Transfer with soaking water to large pan.
3. Add sugar, scrape seeds from vanilla beans.
4. Add seeds and pod to the pan.
5. Bring slowly to a simmer.
6. Cook gently till very tender - about 40 minutes.
7. Cool then strain.
8. Place strained off juice into pot and reduce over heat by 1/3 or.
9. till syrupy.
10. Cool then serve apricots and juice with cream.
Title: Chocolate Chip Cookie Whip
Ingredients:
- 1 Cool Whip
- 1 milk
Instructions:
1. Get a casserole dish (any size) the more you make the bigger the dish.
2. Take a cookie.
3. Dip it in the milk.
4. Then place the cookie in the dish.
5. Repeat the step until the bottom of the casserole dish is covered.
6. Then take the Cool Whip and spread it around as if you were icing a cake.
7. Repeat the steps 1-4 again until you are done.
8. Put it in the fridge for a while then serve.
9. You can make as much or as little you want, it is very simple.
10. I hope you like it.