lumicero/recipes-ing2inst huggingface dataset:
Title: Praline Parfaits
Ingredients:
- 1 dark corn syrup
- 1/3 sugar
- 1/3 water
- 1 pecans
- 3 -4 vanilla ice cream
Instructions:
1. Add first 3 ingredients to a saucepan; bring to a boil, stirring constantly.
2. Remove saucepan from the heat; stir in pecans.
3. Cool completely.
4. Spoon half of the ice cream into 4 parfait dishes.
5. Top each with 2 tablespoons sauce.
6. Repeat layers; top with whipped cream and serve immediately.
Title: Mint Capped Brownie Cookie Cups
Ingredients:
- 10 truffles
- 2/3 butter
- 1 1/4 sugar
- 1 water
- 1 vanilla
- 2 eggs
- 1 1/2 flour
- 1/2 salt
- 1/2 baking soda
- 1/4 powdered sugar
Instructions:
1. Pop kisses into the freezer while prepping the dough.
2. Heat oven to 350.
3. Line 48 small muffin cups (1 3/4" in diameter) with paper or foil cups.
4. Beat butter, sugar, water and vanilla in large bowl with a mixer at medium speed until well blended.
5. Add eggs, beat well.
6. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended.
7. If necessary, refrigerate dough until firm enough to handle.
8. Shape dough into 1 inch balls and pop into prepared muffin cups.
9. Bake 11-13 minutes or until cookie surface is set. Cookies will appear soft and moist, do not overbake.
10. Cool 5 minutes on wire rack.
11. Press chocolate into center of each cookie and cool completely.
12. Sprinkle each cookie with powdered sugar.
Title: Baked Fudge Cake
Ingredients:
- 1 unsalted butter
- 10 eggs
- 4 all-purpose flour
- 2 instant espresso
- 2 instant coffee powder
- 1 heavy cream
Instructions:
1. Preheat oven to 425°F.
2. Butter a 9-inch springform pan; line bottom with round cut-out of waxed paper and butter the paper.
3. In a large sauce pan over medium-low heat, melt chocolate and butter together, stirring until chocolate is about half melted.
4. Remove pan from heat, and stir until chocolate is melted and mixture is smooth.
5. Set aside to cool for a few minutes.
6. Meanwhile, in a large mixing bowl, begin beating eggs at medium-low speed until frothy, then raise speed to high and beat eggs until they are light in color, thick, fluffy, and tripled in volume, about 5 minutes.
7. Beat in flour and espresso powder.
8. Stir about 1/4 of egg mixture into chocolate to lighten it, then fold the chocolate mixture into the eggs in mixing bowl.
9. Spoon the batter into prepared pan.
10. Bake for 17 minutes.
11. Cool the pan on a rack for about 10 minutes, then refrigerate until firm enough to cut, about 30 minutes.
12. (The dessert can also be refrigerated for up to 5 days, or frozen for 1 month; bring to room temperature before serving).
13. Shortly before serving, whip the cream to firm peaks.
14. Cut the cake and garnish with whipped cream.
Title: Pumpkin Seed Brittle
Ingredients:
- 1 sugar
- 2 butter
- 1/2 vanilla
- 1/2 dried ancho chile powder
- 1
Instructions:
1. Prepare a flat baking sheet with a non-stick baking mat or silpat.
2. Place the sugar in a small, non-reactive metal pan. Cook over medium heat until caramelized in a deep amber color.
3. Immediately add the butter, vanilla and Ancho, whisking continuously until completely emulsified and combined. Stir in the pumpkin seeds and spread onto prepared baking sheet. Allow to cool and then break into shards and use to garnish cupcakes.
Title: Super Peanutbuttery Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 1/2 palm sugar
- 2 eggs
- 2 vanilla extract
- 1 chunky peanut butter
- 1 1/2 whole wheat flour
- 2 baking soda
- 1/2 salt
- 1 1/2 old fashioned oats
- 1
Instructions:
1. In large bowl cream together the butter and sugar, until fully incorporated.
2. Add eggs and vanilla and continue creaming until light and fluffy. (Approximately 3-4 minutes.).
3. Add peanut butter and mix until fully incorporated.
4. In separate bowl combine flour, baking soda and salt. Add to peanut butter/sugar mixture. Mix until just combined and all flour is moistened. (Do not over mix.).
5. Add oats and chocolate chunks/chips. Mix until incorporated, but do not over mix.
6. Spoon in 1-1/2 inch rounded portions onto parchment lined baking sheets, and bake at 350 <U+2109> for 16-18 minutes, rotating once midway through.
7. Remove immediately from baking sheet and place onto cooling rack. Cool for approximately 15 minutes before moving.
8. Enjoy! (I love mine with milk).
Title: Peanut Butter Polvoron
Ingredients:
- 3/4 graham cracker
- 1/3 Equal sugar substitute
- 1 butter
- 1/4 peanut butter
- 2
Instructions:
1. BLEND the softened butter, peanut butter and condensed milk in a mixing bowl.
2. COMBINE crushed Grahams and sugar. ADD this to the peanut butter mixture. Mix well.
3. SHAPE into oval pieces with the use of a polvoron mold. Wrap individually in cellophane. Chill and serve.
Title: Baked Chocolate Pudding
Ingredients:
- 1 unsalted butter
- 3/4 cocoa powder
- 1/2 flour
- 4 eggs
- 2 sugar
- 1 vanilla bean
- 1 framboise liqueur
Instructions:
1. Preheat oven to 325. Lightly butter 2 qt baking dish.
2. Into med bowl, sift together cocoa powder and flour. In large bowl, with mixer on on med/hi speed, beat eggs and sugar 5-10 minutes or until very thick and light yellow.
3. Reduce speed to low; add vanilla seeds, liqueuer and coca mixture. Mix just until combined. Slowly pour in butter; mix until combined.
4. Pour mixture into prepared dish set in a larger baking pan. Add hot tap water to pan to come halfway up side of dish.
5. Bake exactly 1 hour. A toothpick inserted 2 inches from side of dish will come out clean, the center will appear very under baked. Cool completely.
6. Serve with vanilla ice cream!
Title: Baklava
Ingredients:
- 1 sugar
- 1 honey
- 3/4 water
- 1 lemon juice
- 2 lemon zest
- 1/2 ground cinnamon
- 1/2 walnuts
- 1 1/2 ground cinnamon
- 1/4 salt
- 1 unsalted butter
- 1 phyllo dough
Instructions:
1. Start off by making the syrup: In a medium saucepan, combine all of the syrup ingredients. Cook over medium heat until the sugar is dissolved, stirring occasionally. Lower the heat to medium-low and cook until the syrup is slightly thickened. This takes about 10 minutes. Remove the lemon zest and set the pan aside to cool.
2. Preheat the oven to 350°F
3. Prep the nut filling: Finely chop the nuts with either a sharp knife or food processor (take care not to over process). Stir in the ground cinnamon and salt.
4. Melt the butter in a small saucepan over low.
5. Use a pastry brush and brush a light coat of the melted butter to grease a 9" by 13" baking dish.
6. Unroll the phyllo sheets. If they are larger than the baking dish, take a sharp knife and trim them to fit. Cover with plastic wrap or a barely damp kitchen towel. If left uncovered, the phyllo will dry out.
7. Lay one phyllo sheet in the baking dish. Lightly brush with melted butter. Continue alternating butter and phyllo until you have 7 sheets stacked. Take 3/4 cup of the nut mixture and spread over the top of the phyllo. Repeat layering and buttering 7 sheets of phyllo and 3/4 cup of nuts until all of the nuts have been used. Layer and butter any remaining phyllo sheets on top.
8. Score the phyllo: Using your trusty sharp knife, cut 4 lengthwise lines about 1 1/2" apart. This will give you 5 rows. Then cut diagonally every 1 1/2". These cuts will form a diamond pattern. You should come out with close to 36 pieces of baklava this way. It is very important to score before you bake!
9. Bake for 40 minutes, or until golden brown.
10. Remove from the oven and set aside on a wire rack to cool for 5 minutes. Using a ladle or small measuring cup, drizzle the cooled syrup over the warm baklava. Allow the baklava to soak up the syrup for several hours -overnight is better - before serving. Cover with plastic wrap.
11. Note: I've not made this since I read this trick, but Women's Weekly suggests using a clean small foam paint roller from the crafts dept. to butter your phyllo sheets. Next time, I'm going to try it to see if it speeds things up a bit.
Title: Strawberry Pizza
Ingredients:
- 1 1/2 plain flour
- 1 margarine
- 1/4 brown sugar
- 1 pecans
- 8 cream cheese
- 12 Cool Whip
- 2 powdered sugar
- 1 strawberry
- 1
Instructions:
1. Preheat oven to 350.
2. Mix flour, margarine, & brown sugar until crumbly.
3. Add the pecans.
4. Press into a 12 inch pizza pan.
5. Bake at 350 until lightly browned.
6. Cool completely.
7. Combine cream cheese & powdered sugar and beat with a hand mixer or electric mixer until smooth.
8. Fold in Cool Whip.
9. Spread mixture onto the crust.
10. Top with strawberry glaze & strawberries.
11. Refrigerate.
12. Serve cold.
Title: Shortbread Cookies Just Like Panera's! Delicious!
Ingredients:
- 8 butter
- 1/2 confectioners' sugar
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 vanilla extract
Instructions:
1. Combine all ingredients; use hands to knead until ingredients are blended. Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes).
2. Before cooking, mark rectangle cookie lines with knife.(I even made diamonds by cutting them on a diagonal to make them look like Panera's!) Bake at 325° for about 20 minutes, or until lightly browned.
Title: Rum (And Coke) Balls!!
Ingredients:
- 1 chocolate chips
- 1/2 light corn syrup
- 3 light rum
- 2 icing sugar
- 2 1/2 walnuts
- 2
- 1
Instructions:
1. Melt chocolate.
2. Blend in cola, syrup and rum.
3. Stir in wafer crumbs, icing sugar, and walnuts.
4. Mix well-Mixture will be sticky.
5. Cover and chill for 2 hours or until stiff enough to handle -- make good use of this time and 'sample' the fine rum you bought to make these treats!
6. Form into small balls and roll in sprinkles.
7. Cover loosely and chill.
8. Keep out of reach of children!
Title: Peach Cobbler
Ingredients:
- 1 self rising flour
- 1 sugar
- 1 milk
- 1 cinnamon
- 1 butter
- 1/2
Instructions:
1. Preheat oven 350*.
2. melt butter in 8" x 8" baking pan.
3. Mix flour, sugar and milk together with a whisk.
4. drain peaches.
5. after butter is melted, place peaches in pan and pour batter over them.
6. sprinkle cinnamon over batter.
7. bake for 1 hour until golden brown.
Title: Light & Fluffy Banana Bundt Cake
Ingredients:
- 3/4 sugar
- 1/4 shortening
- 2 eggs
- 2 vanilla
- 2 banana
- 1
Instructions:
1. Grease and flour bundt pan.
2. Cream together sugar and shortening.
3. Add eggs, vanilla and oil. Beat on high speed 2-3 minutes.
4. Add Jiffy mix and mashed bananas. Beat until well blended.
5. Pour into bundt pan.
6. Bake 350 degree oven for 35-45 minutes until toothpick test comes out clean.
Title: Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken
Ingredients:
- 1 butter
- 8 cream cheese
- 2 granulated sugar
- 2 flour
- 1 water
- 1 granulated sugar
- 1 walnuts
- 1/2 pecans
- 1 brown sugar
- cinnamon
Instructions:
1. Cream butter, cream cheese, and sugar until soft.
2. Sift in the flour and mix to make a soft dough.
3. Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
4. Refrigerate for at least 30 minutes.
5. Make the filling by mixing all ingredients in a small bowl.
6. Preheat oven to 375*.
7. Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
8. Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
9. Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
10. Starting from the base of each triangle, roll up to form spirals.
11. You can curve them into crescents if you like.
12. Continue with the other 3 disks of dough.
13. Place on baking sheets and brush with egg white glaze.
14. Sprinkle lightly with granulated sugar.
15. Bake until just golden, about 10 minutes.
16. For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
17. Continue as above but bake for 15-20 minutes.
Title: Sugar Cookies
Ingredients:
- 2 sugar
- 1 oleo
- 1 eggs
- 2 flour
- 5 baking soda
- 2 cream of tartar
- 2 salt
- 1/2 vanilla
- 2
Instructions:
1. Mix sugar, oleo, oil, eggs, and vanilla; set aside.
2. Mix all remaining ingredients.
3. Mix dry ingredients into sugar mixture.
4. Roll into small balls and press with glass that has been dipped in water and then in sugar.
5. Bake 8-10 minutes at 350.
Title: Coconut Creme Caramel - Dairy Free
Ingredients:
- 3/4 sugar
- 1 coconut milk
- 3 eggs
Instructions:
1. Preheat oven to 300.
2. Put half the sugar in a saucepan over medium heat.
3. Stir and let the sugar caramelize. When melted and golden brown (not burnt), pour the caramel equally into 4 remekins.
4. In a small pan, heat the coconut milk over allow heat until warm.
5. In a bowl, beat eggs with the remaining sugar until light and creamy.
6. Gradually add the coconut milk, beating as you do.
7. Strain the custard and pout into remekins. put the remekins into a baking panm and pour enough hot water around them so it come halfway up the cups.
8. bake for 30 - 40 minutes, until the coconut caramels are set.
9. When cool, refrigerate the remekins.
10. To serve, run a knife around the edges of the bowl and invert onto plate.
11. Make 4 individual custards.
Title: Yummy Rice Pudding
Ingredients:
- 4 cooked white rice
- 1 low fat sweetened condensed milk
- 3 skim milk
- 1/2 salt
- 1 1/2 - 2 cinnamon
- 2 cornstarch
- 2 cold water
- raisins
Instructions:
1. Combine cooked rice with milks, salt and cinnamon in a heavy bottomed pot.
2. Heat on medium-high for a short time then reduce to low.
3. Simmer 1/2 hour. Stirring as needed.
4. Combine cornstarch and water.
5. Stir until smooth.
6. Pour into pudding. Add raisins at this time if desired.
7. Simmer 20 minutes longer.
8. Let cool, refridge and serve.
9. Garnish with additional cinnamon if desired.
Title: Loretta Lynn's Gooey Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 3 Cool Whip
- 1/2 sweetened condensed milk
- 1
- 3
- 1
- 8
Instructions:
1. Prepare and bake cake according to package directions,
2. Using a 13 x 9-inch cake pan.
3. While warm, poke holes halfway into cake about 1 inch apart.
4. Pour sweetened condensed milk into holes.
5. Pour caramel topping over entire cake and chill in the refrigerator.
6. When cake is cool, top it with Cool Whip and crushed Heath candy.
7. Refrigerate overnight before serving.
Title: Creamy Milk Chocolate Frosting
Ingredients:
- 1/2 heavy cream
- 1 salt
- 1 light corn syrup
- 10 powdered sugar
- 1/2 unsalted butter
- 8
Instructions:
1. Cut the 8 tablespoons of butter into 8 pieces.
2. Heat the cream, salt, and corn syrup in a microwave-safe measuring cup on high until simmering, about 1 minute, or bring to a simmer in small saucepan over medium heat.
3. Put the chocolate in a food processer.
4. With the machine running, gradually add the hot cream mixture through the feed tube.
5. Let process for 1 minute.
6. Stop the machine.
7. Add the powdered sugar and process for about 30 seconds or until combined.
8. With the machine running, add the butter 1 piece at a time.
9. Process until the butter is combined and the mixture is smooth, about 20 seconds longer.
10. Transfer the frosting to a medium bowl and cool to room temperature, stirring frequently, until thick and spreadable, about 1 hour.
Title: Mississippi Mud Brownies - from the Allrecipes Website
Ingredients:
- 1 butter
- 1/3 sugar
- 2 eggs
- 4 vanilla extract
- 2 all-purpose flour
- 1 1/2 salt
- 1 pecans
- 1/2 miniature marshmallows
- 1 butter
- 1/3 confectioners' sugar
- 1/2 vanilla extract
- 4 milk
- 1
- 1/3
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 9 x 13 inch pan.
3. In a large saucepan over medium heat, melt 1 cup of butter.
4. Remove from heat and stir in cocoa until smooth.
5. Mix in the white sugar, eggs and 2 teaspoons vanilla.
6. Mix in the flour, then fold in pecans and marshmallows.
7. Spread evenly into the prepared pan.
8. Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides of the pan.
9. Let cool in pan.
10. To make the frosting: In a medium saucepan, melt together 1/2 cup of butter and 1/3 cup of cocoa.
11. Mix in confectioners' sugar and 1 teaspoon vanilla until smooth.
12. Gradually beat in the milk, a tablespoon at a time until icing is a nice spreading consistency.
Title: Soymilk Whipped Cream
Ingredients:
- 1/4 soymilk
- 2 -4 artificial sweetener
- 1/2 vanilla extract
- 1 cornstarch
- 1/2
Instructions:
1. In a blender or food processor, blend together the milk, sweetener, vanilla, and cornstarch.
2. Slowly drizzle in the oil while the blender is running.
3. Blend until smooth and creamy.
4. Chill for 1 hour before using.
Title: Thai Fried Banana ( Kruay Kaek )
Ingredients:
- 4 bananas
- 1 coconut milk
- 1 sugar
- 1/4 coconut flakes
- 1/4 salt
- 1/2 black sesame seed
- 1
Instructions:
1. Preheat the oil for deep frying.
2. Mix the flour, coconut mild, salt, sugar, and sesame seeds into a smooth batter.
3. Peel the bananas, cut them in half, then lengthwise into three strips (6 pieces per a banana).
4. When oil is ready, dip bananas in batter, and drop into hot oil. Repeat until all bananas are done.
5. Remove from oil when they start to brown. Place on a paper towel to remove excess oil.
Title: Delightful Sugar Cookies
Ingredients:
- 3 1/4 flour
- 1 baking soda
- 1 salt
- 1/2 shortening
- 1 vanilla
- 1 sugar
- 1 egg
- 1/2 sour cream
Instructions:
1. Add sifted flour mixture a little at a time to wet ingredients; mix until well blended.
2. Roll out dough on a floured surface to 1/4 inch thickness. Cut out cookie with cookie cutter.
3. Bake at 350° for 8-10 minutes. Don't over bake.
4. Decorate with frosting and sprinkles.
Title: Guilt Free Tiramisu from Rocco Dispirito
Ingredients:
- 20 mascarpone cheese
- 3 dry marsala wine
- 2 Splenda granular
- 1/2 Splenda granular
- 2 ladyfingers
- 20
- 1 1/3
- 2
Instructions:
1. In bowl of mixer fitted with whip attachment, combine the yogurt, mascarpone, Marsala and Splenda. Whip ingredients on HIGH speed 1-2 minutes, scraping down side of bowl, until smooth.
2. Arrange 10 ladyfingers in bottom of 8-inch square glass dish. Brush ladyfingers with half of espresso.
3. Spoon half of mascarpone mixture over ladyfingers; spread mixture evenly to cover ladyfingers.
4. Top mascarpone layer with remaining 10 ladyfingers and repeat soaking process with remaining espresso. Spread remaining mascarpone mixture over ladyfingers.
5. Cover dish lightly with plastic wrap. Refrigerate at least 1 hour or up to 24 hours. With sieve, sprinkle cocoa powder evenly over top just before serving.
Title: Shortbread Cookies
Ingredients:
- 2 flour
- 1/2 sugar
- 1 1/2 baking powder
- 10 1/2 butter
- 1 egg
- 1
- 1/2
Instructions:
1. Preheat oven to 400°F Whisk flour, sugar, and baking powder in a large bowl. Add butter; using your fingertips, rub in butter until coarse meal forms. Whisk egg and yolk in a bowl; add to flour mixture; stir just to blend.
2. Line 2 baking sheets with parchment paper. Roll into balls. Place on prepared sheets, spacing 2" apart. Make an indentation in center of each ball; fill each with 1/2 teaspoon jam.
3. Bake cookies until golden, 11–13 minutes. Transfer to a wire rack to cool.
Title: Dipples
Ingredients:
- 2 honey
- 1 water
- 2 sugar
- 6 eggs
- 1 vanilla extract
- 2 3/4 flour
- 4 1/3 cinnamon
- 1 walnuts
Instructions:
1. Boil honey, water and sugar for 10 to 15 minutes.
2. Keep this on low burner until ready to use. Make sure you do not allow to burn.
3. Combine eggs and vanilla in another bowl.
4. Add flour slowly, kneading lightly.
5. Add 1/3 cup oil and mix well.
6. Separate dough into five sections.
7. Keep unused portion covered to keep them from drying out.
8. Roll out each section like rolling a pie, thin.
9. With pastry wheel, or paring knife, cut into strips 2 inches wide and the length of pastry.
10. Heat oil in fryer.
11. Drop pastry in oil and quickly use 2 forks to make a circle.
12. Remove when dough is light brown and puffed.
13. Drain on paper towels.
14. Dip in reserved hot syrup; sprinkle with cinnamon and nuts.
Title: Nutty Crunch Thumb Print Cookies
Ingredients:
- 1/4 butter
- 1/4 margarine
- 1/4 shortening
- 1 brown sugar
- 1/2 egg
- 1 vanilla
- 1/4 flour
- 3/4 salt
Instructions:
1. Heat oven to 350 degrees.
2. Mix together well butter, shortening, sugar, egg yolk, and vanilla. Work in flour and salt until dough holds together. Make dough into 1 inch balls.
3. In a bowl beat egg whites slightly. Dip each dough ball into the eggs whites and roll into nuts. Place balls 1 inch apart on a ungreased baking sheet.
4. Press thumb deeply into the center of each ball. Bake about 10 minutes or until lightly golden brown. Remove from baking sheet, cool and fill with desired flavored jelly.
5. Chocolate Thumbprint Cookies: Substitute 1/2 cup granulated sugar for 1/4 cup brown sugar, and add 1 ounce of melted unsweetened chocolate
6. ( cooled ) with the vanilla.
Title: Almond Crescents (Kourabiedes)
Ingredients:
- 1/2 sweet butter
- 1 margarine
- 2 powdered sugar
- 1 brandy
- 1 vanilla
- 2 all-purpose flour
- 1/2 baking powder
- 1 1/2 - 2 powdered sugar
Instructions:
1. Spread ground almonds in a shallow pan and toast in a 350F degrees oven for 6 to 8 minutes or until lightly browned.
2. In a bowl, cream butter until light and fluffy. Add the 2 Tablespoons powdered sugar and egg yolk, mixing well. Stir in brandy or vanilla and almonds.
3. In another bowl, combine flour and baking powder. Gradually add flour mixture to butter mixture, blending until smooth.
4. Pinch off walnut-size pieces of dough and shape into crescents. Place on ungreased baking sheets, spacing cookies about 1 inch apart.
5. Bake in a 325F degree oven for 30 minutes or until very lightly browned. Place baking sheets on racks and let cookies cool for 5 minutes.
6. Sift about half the 1-1/2 to 2 cups powdered sugar over wax paper and transfer cookies to it. Sift the remaining 3/4 to 1 cup powdered sugar over top to cover cookies. Let stand until cool, then store in a tightly covered container.
Title: Blueberry Delight
Ingredients:
- 1 1/2 graham cracker crumbs
- 2 sugar
- 1/3 butter
- 28 -30 margarine
- 1/2 marshmallows
- 1/2 milk
- 2 -3 fresh blueberries
Instructions:
1. BASE: Mix together graham crumbs, sugar and butter. Press 3/4 of the mixture into 8-inch square pan. Bake 8-10 minutes in 350F oven.
2. FILLING: Stir marshmallows and milk in double boiler until melted. Cool.
3. Whip 1 1/2 cups whipping cream. Fold into marshmallow mixture. Fold in blueberries.
4. Fold over crust.
5. Sprinkle with remaining crumbs. Refrigerate several hours overnight.
6. This dessert freezes well. .
Title: Creme De Cacao Crepes
Ingredients:
- 16 butter
- 1/2 confectioners' sugar
- 1 1/4 eggs
- 2 Creme de Cacao
- 1/4 vanilla ice cream
- 1/2 dark chocolate
Instructions:
1. Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
2. Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
3. Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
4. Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
5. Fold the egg whites into the yolk mixture.
6. Put a scoop of vanilla ice between two crepes.
7. Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
Title: Treva's Dream Whip
Ingredients:
- 3 eggs
- 8 cream cheese
- 1 white sugar
- 12 Cool Whip Topping
- 2 prepared graham cracker crusts
Instructions:
1. Beat 3 egg whites in glass bowl til stiff peaks form, set aside.
2. beat 3 egg yolks well.
3. add 1 cup sugar mix well.
4. beat in softened cream cheese till well blended.
5. Add cool whip and mix till well blended.
6. gently fold egg whites into mixture.
7. Pour in crust and wrapped with plastic film.
8. Freeze 6 to 8 hours.
9. serve immediately-freeze unused portions.