lumicero/recipes-ing2inst huggingface dataset:
Title: Dessert Pizza
Ingredients:
- 2 1/2 graham crackers
- 1 chocolate
- 1/2 mini marshmallows
- 1/2 butter
- 1/2
- 2 -3
Instructions:
1. Mix together crushed cookies and butter. Pat into a pizza pan, covering the whole pan.
2. Bake for 5 minutes.
3. Let it cool, then spread the frosting.
4. Add the marshmallows, caramels, and sprinkles.
5. Enjoy!
Title: Coffee and Mint Cream Cake
Ingredients:
- 1 ground coffee
- 1 1/2 water
- 3/4 unsalted butter
- 1 sugar
- 2 self-raising flour
- 1/2 eggs
- 3 icing sugar
- 4 of fresh mint
- 1 unsalted butter
- 2 icing sugar
- creme de menthe
Instructions:
1. For Cake: Preheat oven to 350°F.
2. Lightly grease & line 2 7-in rd baking tins w/greaseproof paper.
3. Put coffee grounds in a sml bowl & pour hot water over them. Leave to infuse for 4-5 minutes, then strain thru a fine sieve (See note below).
4. Put butter, sugar, flour, almonds, eggs & coffee in a lrg bowl. Beat well for 1 min till blended. Divide mixture evenly between the tins & level the surface.
5. Bake for 25 min till well-risen & firm to the touch. Leave in the tins for 5 min, then turn out onto a wire rack to fully cool.
6. For Filling: While cake layers are baking, cream the butter, icing sugar + creme de menthe liqueur together in a bowl till light & fluffy. Refrigerate till cake layers are baked & fully cooled.
7. Remove lining paper from sponge cake layers. Put 1 layer on serving plate (flat side up) & frost top surface only w/chilled filling. Gently place 2nd layer atop filling (flat side down). Refrigerate till ready to serve.
8. To Serve: Generously dust top of cake w/icing sugar & scatter fresh mint leaves over dusted surface. (This was inconsistent w/the pic which showed the mint leaves mounded in the center of the top of the cake, so choose the look you prefer).
9. NOTE RE PREP STEP 2: My pref would be to use a simple coffee filter to strain the coffee & remove the grounds. I'd just squeeze it to get all the coffee for the cake or press the filter w/the round side of a tbsp to manage that step easily. :-).
Title: Iced Toffee Apple Squares
Ingredients:
- 1/2 unsalted butter
- 1/4 brown sugar
- 1 flour
- 1/2 oats
- 1/2 ground cinnamon
- 1 apple
- 2 eggs
- 1/2 brown sugar
- 2 vanilla extract
- 1/3 flour
- 1/2 baking powder
- 1/2 unsalted butter
- 3 brown sugar
- 1 vanilla extract
- cinnamon
Instructions:
1. Preheat oven to 350°F Line 9-inch baking pan on all sides with parchment paper, so that it hangs over the edge.
2. BASE:.
3. Stir butter and Splenda to combine, Add flour, oats, cinnamon and salt and stir until a rough crumbly texture forms. Press into prepared pan and bake for 18 minutes. Cool while preparing filling,.
4. FILLING:.
5. Sprinkle diced apples over cooled crust. Whisk eggs, Splenda, and vanilla to combine, then whisk in flour and baking powder. Pour over apples (filling will cover) and bake for about 25 minutes, until filling is set and starting to brown. Cool to room temperature then chill completely, about 2 hours.
6. ICING:.
7. Beat butter with Splenda and vanilla until smooth. Spread over chilled filling, sprinkle with cinnamon and chill 20 minutes to set.
8. Remove squares form pan by lifting parchment and slice into 25 squares.
9. Refrigerate for up to 5 days.
Title: Grammy's Peanut Butter Sheet Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 baking soda
- 2 eggs
- 1/2 buttermilk
- 3/4 butter
- 1/2 margarine
- 1 peanut butter
- 1 water
- 1/2 vanilla
- 1 milk
- 1 butter
- 1/2 margarine
- 1/2 sugar
- 1 -2 crunchy peanut butter
- mini marshmallows
- powdered sugar
Instructions:
1. Preheat oven to 350.
2. Mix together flour, sugar, and soda. Set aside.
3. In a saucepan, bring butter, peanut butter, and water to a boil.
4. Pour directly into dry ingredients and mix.
5. Add eggs, vanilla, and buttermilk, blending well.
6. Pour into a greased and floured 11x15x1 inch sheet cake pan.
7. Bake 15 - 18 minutes or till light brown on top.
8. While cake bakes, combine milk, sugar and butter in saucepan for icing.
9. Bring to a boil and remove from the heat.
10. Add peanut butter and marshmallows. Stir until melted.
11. Add powdered sugar to make a spreading consistency.
12. Can add 1 t. of vanilla if desired.
13. Cool cake slightly and pour on icing while cake is still warm. Spread with an offset spatula.
Title: World Famous Brownies
Ingredients:
- 6 unsalted butter
- 4 bittersweet chocolate
- 4 sugar
- 3/4 vanilla extract
- 1 eggs
- 2 all-purpose flour
- 1/4 salt
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Line an 8-inch square pan with aluminum foil.
3. Place bittersweet chocolate, unsweetened chocolate and butter in a large microwave-safe bowl. Microwave for 2-3 minutes, stirring every 30 seconds (don't skip this step or the chocolate will scorch!) until mixture is melted. Cool to lukewarm (don't skip this step either or the eggs will curdle!).
4. Once mixture is cooled, stir in the sugar, pinch of salt, and vanilla until combined.
5. Beat in the eggs by hand, one at a time.
6. Add the flour and stir energetically for 3-5 minutes until the batter is thick, smooth, and 'dry'. It will look curdled at first and may have some separated liquid, but if you stir it thoroughly it will reach the correct consistency. (This step is the most important to ensure the brownies have the perfect consistency!).
7. Scrape the batter into the prepared pan and bake until the center feels almost set (with a few dry crumbs when tested), about 20-30 minutes. Do not overbake!
8. Let the brownies cool completely in the pan before serving. (Note: These brownies will 'mature' and improve in flavor and texture the following day or two after baking. Don't eat them all the first day and you will see what I mean!).
9. These brownies can be stored, tightly covered with aluminum foil, at room temperature for up to a week.
10. Enjoy!
Title: Chocolate Coffee Mousse Cake
Ingredients:
- 2 graham crackers
- 1/4 butter
- 1/4 coffee
- 2 chocolate chips
- 16
Instructions:
1. To make a crust, take 2 graham crackers and crunch them together with the butter.
2. Distribute it evenly throughout a foil pan and bake for 5-10 minutes at 325 degrees.
3. While the crust is baking, mix the coffee and chocolate chips in the blender.
4. Take the whipped cream and mix it in with the coffee-chocolate chips mixture.
5. Pour this on top of the crust.
6. If you'd like you can put some more plain whipped cream on top.
7. Add sprinkles to make it look pretty.
8. ~Optional~ Refridgerate or freeze for about an hour to make the cake taste a little more like ice cream and so that it will be not mushy.
Title: Basic White Cake Layers
Ingredients:
- 3 1/4 cake flour
- 1 baking powder
- 3/4 salt
- 1 unsalted butter
- 1 1/2 sugar
- 6 lemon zest
- 1 vanilla extract
- 2
- 1 1/3
Instructions:
1. Position oven rack in the center of oven; preheat oven to 350°; grease the bottom and sides of two 9-inch round cake pans; dust the pans with flour.
2. In a bowl, sift together the cake flour, baking powder, and salt; whisk to combine; set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter on med-high speed until cream, about 30 seconds.
4. Gradually add in the sugar, and beat on high speed until light, about 2 minutes.
5. Decrease speed to low and add the egg whites one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
6. Beat in the lemon zest and vanilla.
7. If you have a splatter shield for your mixer, attach it now.
8. Add the flour mixture on low speed in three additions, alternating it with the milk in two additions and mixing just until the flour is incorporated.
9. Scrape the batter into the prepared pans, dividing evenly, and smooth the tops.
10. Bake for 25-30 minutes, until lightly browned around the edges.
11. Cool the cakes in the pans on wire racks for 15 minutes.
12. Invert the layers onto the racks and cool upside down completely.
Title: Lithuanian Apple Upside-Down Cake
Ingredients:
- 1 flour
- 1 confectioners' sugar
- 1/2 cinnamon
- 3 butter
- 6 apples
- lemon
Instructions:
1. Mix flour, sugar and cinnamon. Cut butter into the flour mixture until small crumbs form.
2. Arrange apple slices in a circular pattern on the baking dish. (I would us an 8x8 one.) Sprinkle with lemon juice.
3. Cover apples evenly with flour mixture. (I would press lightly.) Bake at 350F for 35-45 minutes.
4. After it has cooled, invert onto a platter and sprinkle with a little powdered sugar.
5. VARIATION: Place baking dish on stove top with 1/2 cup sugar and a little butter. Cook until sugar becomes brown and caramelized. Then the apples are placed in it as described above, with the crumbs on top, and then baked. Makes for a nice caramelized look.
Title: Georgia Cornbread (Pecan Blonde Brownies)
Ingredients:
- 1 eggs
- 4 sugar
- 1 brown sugar
- 1 molasses
- 1 self rising flour
- 1 1/2 vanilla
- 1 pecans
- 2
Instructions:
1. Mix together eggs, sugars, oil and vanilla.
2. Add in flour and pecans and spread into a 9x12 greased pan.
3. Bake for 30-35 minutes our until a toothpick comes out clean.
Title: Raspberry Crescent Squares
Ingredients:
- 2 cream cheese
- 2 eggs
- 2 confectioners' sugar
- 2 warm water
- 5
- 1
Instructions:
1. Unroll 1 tube of crescent dough; press into the bottom of a greased 9 x 13 in baking pan sealing seams and perforations. In a bowl, combine curd, cream cheese, and egg yolks. Beat until smooth.
2. Spread cream cheese mixture over crescent dough. Drop preserves over cream cheese mixture and swirl with a spatula. Unroll remaining crescent dough, flatten dough, sealing seams and perforations. Lay flat on top of cream cheese mixture. Beat egg white until foamy and brush over dough.
3. Bake at 350 for 25-35 minutes or until dough is golden brown. Cool on a wire rack. Combine confectioners' sugar and water. Drizzle over crust. Chill well before cutting.
Title: Hawaiian Dessert
Ingredients:
- 1 egg
- 1 water
- 1/2 vanilla instant pudding mix
- 1 milk
- 1 cream cheese
- 4 crushed pineapple
- 1
Instructions:
1. Prepare cake mix as directed on package.
2. Bake in greased 9x13x1 pan for 20 minutes.
3. Topping:.
4. Mix pudding mix, milk, and cream cheese together.
5. Spread over cooled cake.
6. Drain pineapple and spread over pudding mixture.
7. Spread whipped topping over pineapple.
8. Sprinkle with coconut, if desired.
9. Chill and serve.
Title: Strawberry Nachos
Ingredients:
- 3 fresh strawberries
- 1/4 sugar
- 1/4 almond flavored liqueur
- 3/4 sour cream
- 2 sugar
- 1/4 cinnamon
- 6 6-inch flour tortillas
- 2 butter
- 2 sugar
- 1/4 cinnamon
- 2
- 1
Instructions:
1. Combine strawberries, 1/4 cup sugar and almond-flavored liqueur in a bowl; stir well.
2. Cover and refrigerate for at 1 hour.
3. Combine sour cream, 2 tablespoon sugar and 1/4 teaspoon cinnamon in a small bowl; stir well.
4. Cover and refrigerate.
5. Preheat oven to 400 degrees.
6. Using a pastry brush, lightly brush 1 side of the tortillas with melted butter.
7. Cut each tortilla into 6 wedges and arrange on 2 ungreased baking sheets.
8. Sprinkle tortilla wedges evenly with 2 teaspoon sugar and 1/4 teaspoon cinnamon.
9. Bake for 6 to 8 minutes, or until crisp.
10. Remove from oven and cool.
11. Drain strawberries (if you used the liqueur reserve liquid in a cocktail glass and sip while you finish making this dessert) Place 6 tortilla wedges on each of 6 dessert plates.
12. Top each tortilla wedge with strawberries and a little of the sour cream mixture.
13. Sprinkle toasted almonds and shaved chocolate evenly among nachos.
Title: Chocolate Ribbon Bars
Ingredients:
- 1 peanut butter
- 1 butter
- 8 water
- 12 confectioners' sugar
- 1/4
- 2
- 3/4
Instructions:
1. In a large microwave-safe bowl, melt butterscotch chips and peanut butter, about 2-3 minutes (more or less, depending on your microwave); stir until smooth; gradually stir in cereal until well coated; press half of the mixture into a greased 13x9x2-inch pan; set remaining mixture aside.
2. In another large bowl, melt semisweet chips and butter in microwave for about 2-3 minutes, stir in water until blended; gradually add the confectioners' sugar, stirring until smooth.
3. Spread over cereal layer; cover and refrigerate for 10 minutes or until chocolate layer is set; spread remaining cereal mixture over the top.
4. Chill before cutting.
Title: Coffee Frosted Irish Cream Cupcakes
Ingredients:
- 1 chocolate pudding mix
- 1 eggs
- 3 irish cream
- 3/4 vanilla extract
- 1/3 unsalted butter
- 1 powdered sugar
- 1/2 irish cream
- 2 vanilla
- 2 milk
- 1/2 unsalted butter
- 2 powdered sugar
- 1/2 milk
- 3 3/4 coffee
- 1
- 3
Instructions:
1. Preheat oven to 325 degrees.
2. CUPCAKES.
3. Mix together cake and pudding mix,(sifting ingredients together if you have a sifter).
4. Mix together wet cupcake ingredients
5. Combine wet and dry ingredients.
6. Using paper lined cupcake pan, fill liners 2/3 full.
7. Bake for 20-25 minutes.
8. When cupcakes are done remove to cooling rack and allow to cool completely before next steps.
9. FILLING.
10. Beat butter until fluffy.
11. Add sugar, irish cream, vanilla, and milk.
12. Beat until uniform.
13. Cut "x" markes into the top of the cooled cupcakes with a knife (about 1 inch deep).
14. Place filling in patry bag with metal tip (round or star tips work best).
15. Fill inside of cupcake until filling level with top of cupcake.
16. FROSTING.
17. Beat butter until fluffy.
18. Slowly add remainig frosting ingredients.
19. I like to take the VIA and add it directly to tbsp of water, and make super strong coffee directly in tbsp then add it to mixture. I usually mix well after each addition of coffee and taste test to make sure the coffee flavor isn't too strong or too weak.
20. Once mixed frost cupcakes.
21. Optional: Dust with coco powder and top with chocolate covered espresso bean.
Title: Banana & Walnut Roll Cake
Ingredients:
- 3 eggs
- 1 granulated sugar
- 2/3 all-purpose flour
- 3/4 baking powder
- 1 salt
- 1/4 walnuts
- 1/3 powdered sugar
- 1 unsalted butter
- 1/4 cream cheese
- 5 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350oF, grease and line a 15 x 10 inch jelly roll pan with butter and baking paper.
2. In the bowl of a stand mixer, beat the eggs together with the whisk attachment. Gradually stream in the sugar whilst still whisking. Keep whisking until you get a thick, pale foam. Add the mashed banana and mix in briefly.
3. Add the flour, baking powder and salt then use a rubber spatula to gently fold together until combined.
4. Pour into the prepared pan and gently spread out into an even layer. Sprinkle with the chopped walnuts and bake for 10-15 minutes until dark and the cake springs back when gently poked.
5. Remove from the oven, flip out onto a clean tea towel dusted with powdered sugar. Starting at the short side, roll the cake up tightly into a log and leave to cool.
6. Filling:
7. Beat the powdered sugar and butter together until smooth. Stir in the cream cheese and vanilla extract.
8. Fill the cake:
9. Gently unroll the cooled cake. Peel off the baking paper and cover with the filling. Re-roll into a log and serve immediately. Keep leftovers covered in the fridge for up to 5 days.
Title: Olde Vienna Bars
Ingredients:
- 1 1/2 flour
- 1/2 brown sugar
- 1/2 butter
- 2 butter
- 2 eggs
- 1 brown sugar
- 2 flour
- 1/2 baking powder
- 1 vanilla
- 1/2 salt
- 1 1/2 coconut
- 1 walnuts
- 2 powdered sugar
- 2 butter
- 1
Instructions:
1. For base: Mix and pat into greased 9x15 pan.
2. Bake about 12 minutes at 350 degrees.
3. For filling: Beat eggs.
4. Add sugar, combined dry ingredients, then rest of ingredients.
5. Spread over baked layer and bake 20 minutes.
6. For glaze: Combine and spread over cookie when cooled.
7. If needed, add more sugar or lemon juice to adjust consistancy.
Title: Nif's Peanut Butter Marshmallow Squares
Ingredients:
- 12 peanut butter
- 3/4 butter
- 1/2 mini marshmallows
- 10
Instructions:
1. Combine the first three ingredients in a pot over medium heat (better to use a double boiler) melt until just combined. Don't let it get too hot!
2. Spread marshmallows evenly into a 8 x 8" pan. Pour the peanut butter mixture over the marshmallows.
3. Allow to completely cool before cutting and serving.
Title: Bread Pudding
Ingredients:
- 4 butter
- 2 brown sugar
- 1/4 cinnamon
- 1/2 raisins
- 1/3 milk
- 2 1/2 eggs
- 3 white sugar
- 1/3 vanilla extract
- 1 salt
- 1
Instructions:
1. Preheat oven to 350.
2. Tear bread into cubes and place in 9x13 pan.
3. Sprinkle bread with raisins, brown sugar and cinnamon and dot with butter.
4. Beat together eggs, white sugar, salt and vanilla extract.
5. Slowly mix scalded milk into egg mixture.
6. Pour mixture over bread.
7. Bake at 350 for 60 minute.
Title: Butterscotch Cake
Ingredients:
- 18 1/2 instant butterscotch pudding mix
- 3 1/2 eggs
- 4 vanilla extract
- 1/2 sour cream
- 1
- 11
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 12 cup bundt pan, I use Bakers Joy.
3. Combine cake mix, pudding mix, eggs, oil, vanilla extract, and sour cream in a bowl.
4. Mix with electric mixer for 3 minutes.
5. Fold in butterscotch chips.
6. Pour batter into prepared bundt pan.
7. Bake for 55 minutes.
8. I dust this delicious cake with confectioners sugar.
Title: Gina's Applesauce Cake
Ingredients:
- 3/4 shortening
- 2 sugar
- 2 eggs
- 3 flour
- 1 baking powder
- 2 baking soda
- 1/2 salt
- 1/2 clove
- 1 nutmeg
- 2 cinnamon
- 2 applesauce
- 1 golden raisin
- 1 1/2 dates
- 2 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. In a bowl cream shortening and sugar. Beat in eggs one at a time.
3. In a seperate bowl sift together flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon.
4. Add applesauce to creamed mixture alternating with dry ingredients, beating after each addition. (Dry, beat, applesauce, beat, dry, beat, applesauce, beat, etc.).
5. Stir in raisins, dates, and pecans.
6. Bake in a greased and floured bundt pan for 90 minutes, or until brown and done all the way through.
Title: Sherry's Warm Fruit Dish
Ingredients:
- 1 pineapple chunks
- 1 bananas
- 1 brown sugar
- 1 butter
- 1 Cointreau liqueur
- 1
- 6
- 3 -4
- 1
- 1/2
- 2
- 2/3
Instructions:
1. Drain fruit well.(I reserve my juice for other recipes.).
2. Crumble macaroons and place in a bowl.
3. Slice bananas and sprinkle with lemon juice to keep from turning brown.
4. Mix all fruits together until well blended.
5. Layer macaroons and fruits equally into two 2-quart casserole dishes.
6. Sprinkle the top of each casserole liberally with brown sugar and dot with butter.
7. Sprinkle almonds on top.
8. Pour liqueur over almonds.
9. Bake at 300 degrees for 20-30 minutes.
Title: My Halwa Shebakia -- Special Ramadan Sesame Cookies
Ingredients:
- 1 flour
- 8 butter
- 1/2 sesame seeds
- 1/2 dry yeast
- 2 water
- 1 turmeric
- 1 ground cinnamon
- 1 honey
- 25
Instructions:
1. In a food processor process all the ingredients, except the honey, into a paste.
2. Take a walnut-sized piece of paste and roll it out very thin. Using a metal cut-out typically found in Morocco, with different designs, a small shaped cookie cutter, pie crust/ravioli wheel or knife and cut out cookies and let them rise for 15 minutes. If not using a cookie cutter which I don't, simply cut strips and twist them into a spiral or figure 8. I do the figure 8 making sure it is secure by slightly pinching in 2-3 places.
3. Deep-fry the cookies in a skillet or fryer in the remaining oil in batches over low heat just to brown.
4. 3-Soak the cookies in the honey for 15 minutes. Remove and sprinkle with toasted sesame seeds. Let sit until the honey sets a bit.
5. Store in a plastic bag or container.
6. One person emailed me when this was posted on my website stating that her cookies fell apart in frying. This should not happen though if it does, 5g of gum arabic may be added to the recipe at processing stage or re-processed briefly to add.
Title: Postre de Cocada
Ingredients:
- 1 fresh coconut
- 1 sugar
- 1 1/2 sweet sherry
- 6 dry sherry
- 3 milk
- 1/2 unsalted butter
- 1 1/2
Instructions:
1. Hull and peel the coconut, reserving and straining the liquid.
2. Grate the meat (it should be medium-fine).
3. Measure the coconut liquid and add enough tap water to bring the total quantity to 1 cup.
4. Place the grated coconut in a medium-size, heavy saucepan, stir in the liquid and sugar and set over medium heat.
5. Cook, stirring frequently, until the coconut becomes transparent (it will look almost candied) and the liquid has reduced to a glaze, 20 to 30 minutes longer, to evaporate its liquid, then remove from the fire.
6. Beat the yolks with the milk or cream, stir in several tablespoons of the hot coconut, then carefully stir the warm yolk mixture into the coconut remaining in the pan.
7. Return to medium-low heat and stir constantly until lightly thickened, about 5 minutes.
8. Scrape the cocada into an ovenproof serving dish.
9. Spread the almonds onto baking sheet and toast in a 325 oven until lightly browned, about 10 minutes.
10. Shortly before serving, heat the broiler.
11. Dot the cocada with butter, run under the heat and let brown for a minute or so.
12. Watch carefully: The sugar in the cocada will caramelized very quickly.
13. Strew with the toasted almond slices and the dessert is ready to serve.
14. Rick's Notes: After the egg-yolk mixture goes into the hot coconut, make sure the heat under your pan isn't too high, or the yolks can curdle.
15. In no case should the coconut mixture come near a boil.
Title: German Apple Cake
Ingredients:
- 2 eggs
- 1/2 canola oil
- 2 granulated sugar
- 2 all-purpose flour
- 2 ground cinnamon
- 1 baking soda
- 1/2 kosher salt
- 1 pure vanilla extract
- 4 apples
- 1/2 walnuts
- 2 cream cheese
- 1 unsalted butter
- 1 pure vanilla extract
- 1 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease a 9-x13-inch baking pan or spray with non-stick cooking spray.
2. Beat eggs and oil in a large mixing bowl until pale yellow and creamy; then add sugar, flour, cinnamon, baking soda, salt, and vanilla. Stir until well blended; then add the grated apples that have been drained of any juice that accumulated during grating. Mix well and add chopped walnuts.
3. Pour dough into the prepared baking pan and cook 35 to 45 minutes, or until cake shrinks from sides of pan and a toothpick inserted into the middle comes out clean. Cool cake on a wire rack. When COMPLETELY cool, ice cake with Cream Cheese Icing; cut into slices and enjoy!
4. DIRECTIONS for CREAM CHEESE ICING: Beat cream cheese, butter, and vanilla with a wire whisk or electric mixer until smooth and fluffy. Add confectioners' sugar, a little at a time, until it is is incorporated and icing is smooth.
Title: Praline Cream Pie
Ingredients:
- 1 cornstarch
- 5 granulated sugar
- 3/4 eggs
- 2 3/4 vanilla extract
- 2 butter
- 1
- 20
- 1/3
- 1
Instructions:
1. Combine sugar and cornstarch. Mix with milk. Place milk over medium heat, stirring to prevent scorching. Cook until thick and creamy.
2. Beat eggs. Pour a small amount of hot pudding into beaten eggs, stirring rapidly to temper the eggs. Pour egg mixture into remaining hot pudding. Stirring, cook 2 to 3 minutes longer.
3. Stir in butter and vanilla extract. Add camels to hot pudding; stir until caramels begin to melt. Add butter brickle pieces and stir. Caramels will not be completely melted or mixed inches Pour mix into baked pie shell.
4. Chill 3 to 4 hours.
5. To serve, whip cream and place a dollop on each piece of pie.
6. Sprinkle with additional butter brickle, if desired.