lumicero/recipes-ing2inst huggingface dataset:
Title: Nut Muffins
Ingredients:
- 3 bananas
- 3 eggs
- 1 vanilla
- 1 applesauce
- 1/4 cinnamon
- 1 1/2 margarine
- 1 flour
- 3 salt
- 1 cinnamon
- 1 sugar
- 1 baking powder
- walnuts
Instructions:
1. Set oven to 350.
2. In muffin pan place Baking cups; spray in center with Mazola no stick Canola/Sunflower Spray.
3. In large mixing bowl, place bananas , eggs, vanilla, margin,(you can use butter if you like.) sugar, and applesauce.
4. Mix w/ blender, add baking powder, and flour, salt and cinnamon, walnuts, mix well. Set aside a few nuts to place on top.
5. Spoon out batter into muffin cups add a few chopped walnuts on top; and set in center of oven, for about 20 minute or so till brown.
6. Remove from muffin tin and cool for about 10 minute
7. Slice in middle spread w/ your favorite butter and enjoy!
Title: Autumn Fruit Swirl
Ingredients:
- 1 1/2 jonathan apples
- 3 mcintosh apples
- 1 water
- 1/3 water
- 5 Splenda sugar substitute
- 1/3 blackberries
- low-fat plain yogurt
Instructions:
1. Place apples, water, and Splenda in a saucepan.
2. Cover and simmer until soft.
3. Allow to cool.
4. Meanwhile, purée the blackberries in a blender or food processor.
5. Filter through a sieve.
6. Purée the cooled apple mixture.
7. Add to the blackberries and fold in the yogurt.
8. Spoon into glass bowl and chill before serving.
Title: Caramel Walnut Banana Torte
Ingredients:
- 1 brown sugar
- 1/2 margarine
- 1/4 butter
- 1 heavy cream
- 1 1/2 walnuts
- 1/2 sugar
- 1 margarine
- 3 butter
- 2 1/2 banana
- 1 1/4 eggs
- 1 all-purpose flour
- 1/2 baking powder
- 3/4 baking soda
- 1/2 salt
- 3 buttermilk
- 1/4 sugar
- 1 all-purpose flour
- 1 salt
- 1 low-fat milk
- 1 egg
- 2 vanilla
- 1/2 margarine
- butter
- bananas
Instructions:
1. TOPPING: Place brown sugar, margarine, and cream in a small saucepan. Heat over low heat just until margarine melts, stirring constantly.
2. Pour over bottoms of three 8" or 9" round baking pans, & sprinkle with walnuts.
3. CAKE: Place sugar and margarine in mixer bowl and cream for about 2 minutes.
4. Add banana and vanilla, mix thoroughly.
5. Add eggs, one at a time, mixing about 15 seconds between each addition on low speed.
6. Combine flour, baking powder, baking soda, and salt in small bowl.
7. Add half of the flour mixture to the sugar mixture and mix for about 30 seconds on low speed.
8. Add buttermilk and remaining flour mixture. Gradually increase spead to high and beat about 30-45 seconds.
9. Spread batter evenly over nut mixture in pans.
10. BAKE: 350°F for 25 - 30 minutes until toothpick inserted in center comes out clean.
11. Cool in pans about 3 minutes. Remove from pans by inverting on to wire racks. (This is very important, if you don't let them cool long enough, the topping runs off the cake, too cool, and it stays in the pan).
12. FILLING: Combine sugar, flour and salt in medium saucepan.
13. Gradually stir in milk.
14. Heat to boiling over medium heat, stirring constantly.
15. Beat the egg in a separate bowl.
16. Stir 4 to 5 tablespoons of hot mixture into beaten egg, 1 tablespoon at a time, mixing between each addition.
17. Pour egg mixture into saucepan with remaining hot mixture. Cook until mixture is thick & bubbly, stirring constantly.
18. Remove from heat and stir in vanilla and margarine. Cool slightly.
19. Refrigerate 1 hour or more until cake is cool and ready to assemble.
20. ASSEMBLE TORTE: (Save nicest looking layer for the top). Place one cake layer, nut side up on serving plate.
21. Spread with half of filling. Arrange about half of banana slices over filling.
22. Top with second layer, nut side up. Spread with remaining filling and banana slices.
23. Top with remaining cake layer, nut side up.
24. Top with whipped cream just before serving.
25. Store in refrigerator.
Title: Christmas Kisses
Ingredients:
- 4 salt
- 1/2 cream of tartar
- 1/4 vanilla extract
- 1
- 1/4
- 1
- 4
- 1
Instructions:
1. Beat egg whites, salt and cream of tarter until soft peaks form.
2. Beat in the sugar one tablespoon at a time.
3. Continue to beat until mixture is very stiff.
4. Mix in vanilla and almond extracts.
5. Fold in almond meal and chocolate.
6. Drop by spoonful or use pastry bag or zip top bag to make 1 inch mounds on parchment lined baking sheets.
7. Bake at 275 degrees F. for 20 to 25 minutes until firm and light tan.
8. Store in an air-tight container.
Title: Elves Quick Fudge Brownies
Ingredients:
- 2 chocolate
- 1 sweetened condensed milk
- 1 1/2 pecan pieces
- 1
Instructions:
1. Using a double boiler, melt chocolate. Stir frequently. Blend in condensed milk, chocolate wafers, and half of pecans. Spoon mixture into 8x8 pan, sprayed with nonstick cooking spray.
2. Sprinkle balance of pecans on top of brownies and allow to cool before cutting.
3. No baking required!
Title: Amaretto Sour Cream Strawberries
Ingredients:
- 2 fresh strawberries
- 8 sour cream
- 3 Amaretto
- 3 powdered sugar
Instructions:
1. Mix sour cream, Amaretto, and powdered sugar together. Chill.
2. Wash strawberries, keeping the tops on to use as a dipping handle.
3. Dip as you eat.
Title: Pecan Squares Ala the Barefoot Contessa - Ina Garten
Ingredients:
- 1 1/4 unsalted butter
- 3/4 granulated sugar
- 3 extra-large eggs
- 3/4 pure vanilla extract
- 4 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1 unsalted butter
- 1 honey
- 3 light brown sugar
- 1 lemon zest
- 1 orange zest
- 1/4 heavy cream
- 2 pecans
Instructions:
1. Preheat the oven to 350 degrees F.
2. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
3. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt.
4. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
5. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
6. Bake for 15 minutes, until the crust is set but not browned.
7. Allow to cool.
8. For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
9. Cook over low heat until the butter is melted, using a wooden spoon to stir.
10. Raise the heat and boil for 3 minutes.
11. Remove from the heat. Stir in the heavy cream and pecans.
12. Pour over the crust, trying not to get the filling between the crust and the pan.
13. Bake for 25 to 30 minutes, until the filling is set.
14. Remove from the oven and allow to cool.
15. Wrap in plastic wrap and refrigerate until cold.
16. Cut into bars.
17. Dip one end in chocolate, if desired.
18. Flatten cupcake papers and top each with a bar.
Title: Banana Split Salad
Ingredients:
- 1 1/2 firm tofu
- 1 1/4 berries
- 1/4 strawberry
- 1/4 walnuts
- 6 bananas
- dates
- pineapple
Instructions:
1. Use raspberries, blueberries or the like for the fresh berries. Excellent with our Golden Raspberries.
2. Place tofu, berries and walnuts in bowl and combine.
3. Peel banana and split. Line plates with 1 banana. Top with tofu mix. Garnish with raisins, dates, pineapple if you want.
4. If you want to splurge? Add some Vegan "whipped cream".
Title: Can't Fail Brownies
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1/2 cocoa powder
- 2 flour
- 6 milk
- 3 butter
- 1/2 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 375 degrees. In mixing bowl, cream together butter, sugar, and eggs. Add cocoa, flour, and nuts. Spread in a large cookie sheet. Bake for 30 minutes.
2. In saucepan, bring milk, cocoa, and butter to a boil until mix thickens. Add powdered sugar and vanilla.
3. Spread on brownies and sprinkle with nuts.
Title: Apple Streusel Pizza
Ingredients:
- 2 apples
- 7 sugar
- 1/2 cinnamon
- 1 nutmeg
- 1/4 sugar
- 1/2 flour
- 3/4 butter
- 1/2
Instructions:
1. Fit pie dough into 12 or 14-inch pizza pie pan, turning up edge and fluting to make a rim.
2. Place apples on dough slightly overlapping in circles, moving from rim to center.
3. Combine 1/2 c sugar and spices, sprinkle over apples.
4. For topping, mix 1/2 c sugar and flour.
5. Cut in butter untikl coarse mixture forms.
6. Sprinkle over apples.
7. Bake uncovered at 450* for 20-25 mins, until crust is golden brown and apples are tender.
8. Cut in pizza slices to serve.
Title: Mexican Pie Crust
Ingredients:
- 4 flour
- 1 shortening
- 2 shortening
- 3/4 salt
- 6 -8
Instructions:
1. Sift flour and salt.
2. Cut in shortening.
3. Slowly add Coke,until dough forms a ball.
4. Makes about 5 single pie crusts.
5. Very tender crust.
6. I roll mine into 3 inch circles and place a teaspoon of filling like jam, pie filling, etc.
7. fold into half and pinch and seal edges.
8. Bake in preheated oven 400 drgrees for about 15 minutes.
9. Roll into sugar immediately upon removal from oven.
Title: Surprise: It's Apple Salad
Ingredients:
- 1/3 Miracle Whip
- 1 peanut butter
- 2 ground cinnamon
- 1/8 apples
- 2 pineapple chunks
- 1 miniature marshmallow
- 1/2 grapes
- 1/2
Instructions:
1. Mix dressing, juice, peanut butter and cinnamon until well blended.
2. Stir in remaining ingredients and refridgerate.
3. Serve.
Title: Gluten Free Carrot Cake
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1 vanilla
- 2 carrots
- 2 raisins
- 10 walnuts
- 1 baking soda
- 1 salt
- 1 cinnamon
- 2 nutmeg
- 4 xanthan gum
- 1
- 1/4
- 1/8
- 1
Instructions:
1. In a large bowl beat eggs and sugar until pale yellow.
2. Beat in sunflower oil and vanilla.
3. Add shredded carrots, pineapple, coconut, raisins and walnuts; mix until thoroughly combined.
4. In a separate bowl, whisk corn flour, baking soda, salt, cinnamon, nutmeg, and xanthan gum together until well incorporated.
5. Add the dry ingredients to the wet and mix together well.
6. Pour into a large bundt pan or a 9x11 baking pan.
7. Bake at 350 degrees Fahrenheit for 50 minutes or until a tooth pick inserted in the center comes out clean.
8. Cool completely and ice with your favorite cream cheese icing. (I use a plain vanilla glaze myself).
Title: Chocolate Kahlua Bundt Cake
Ingredients:
- 1 sour cream
- 16 chocolate chips
- 1 eggs
- 4 Kahlua
- 1/3 instant vanilla pudding
- 1 powdered sugar
Instructions:
1. Preheat oven to 350.
2. In large mixing bowl, combine all ingredients except powdered sugar just until mixed. Spread into greased bundt pan (10 inch).
3. Bake in preheated oven 40 to 50 minutes or until toothpick comes out clean.
4. When cool, sprinkle with powdered sugar.
Title: Arabian Shortbread
Ingredients:
- 1 1/2 butter
- 1 3/4 powdered sugar
- 1 flour
- 1
- 3
- 40
Instructions:
1. Preheat oven to 300 degrees.
2. Cream butter, 1 1/2 cup sugar, egg yolk, and orange blossom water.
3. Gradually add flour, mixing with fingers until a smooth dough is formed.
4. Form dough into balls slightly smaller than a walnut. Place on an ungreased cookie sheet and flatten slightly.
5. Press an almond into top of each cookie.
6. Bake for 20 minutes or until bottoms are lightly browned.
7. Sprinkle with remaining sugar.
Title: Flourless Chocolate Cake With Marzipan and Raspberries
Ingredients:
- 1 unsalted butter
- 6 sugar
- 1 1/4 flour
- 4 dark rum
- 1 bittersweet chocolate
- 1/2 unsalted butter
- 1/4 marzipan
- 2 frozen raspberries
- 12
- 1/4
- 1/2
- 12
Instructions:
1. Cake Directions:
2. Pre-heat oven to 325 degrees.
3. Butter 9 inch spring foam pan.
4. Wrap foil around bottom and 2 inches up on the outsides of pan.
5. Combine 1 cup of butter and the semisweet chocolate in top of double boiler.
6. Melt over simmering water. Stir until smooth. Remove from water.
7. Whisk sugar and eggs in a large bowl to blend.
8. Mix in flour.
9. Stir in warm chocolate mix.
10. Pour batter into pan.
11. Repeat previous steps to make second cake.
12. pour enough boiling water into pan to come 1/2 inch up the side of the cake.
13. Bake cakes until top is firm and toothpick comes out with some crumbs, roughly 1 hour.
14. Top bottom cake with layer of marzipan.
15. Place second cake on top of first cake and top with the glaze. allow to cool until glaze makes a hard shell.
16. Glaze cooking directions:
17. Boil coffee liqueur, frangelico, and rum in a sauce pan until reduced to 1/4 cup about 2 minutes.
18. Reduce heat to low and add chocolate, cream and butter.
19. Stir until chocolate and mix is smooth.
20. Cool until mix thickens but is still pourable about 45 minutes.
21. Serve with fresh raspberries on the side and on top.
Title: Peanut Butter & Jelly Cupcakes or Icing
Ingredients:
- 2 unsalted butter
- 1 peanut butter
- 16 confectioners' sugar
- 16 vanilla
- 1
Instructions:
1. Prepare, bake, and cool cupcakes.
2. On medium-high speed, beat butter until fluffy. Add vanilla. Beat in peanut butter, then jelly, then confectioners sugar until smooth.
3. Spoon 1 1/4 c mixture into frosting bag. Snip 1/4" hole in one corner. Insert bag tip 1" into center top of each cupcake. Squeeze 1 Tbs frosting into each.
4. Spread remaining mixture over cupcakes.
5. Optional: Garnish with crushed peanuts or peanut butter mini-chips.
Title: Boozy Balls
Ingredients:
- 1 graham cracker crumbs
- 1/2 icing sugar
- 1/4 coconut
- 2 butter
- 2 rum
- 2 corn syrup
- 3 honey
- 1/2 vanilla
Instructions:
1. In a medium bowl, combine crumbs, sugar, nuts and cocoa, mixing well,.
2. In a small bowl, combine melted butter, rum or juice, corn syrup and vanilla. Stir into dry ingredients mixing until all is moistened. Shape into small balls. Mixture will be slightly sticky but will firm up when refrigerated. Roll in choice of coating (cocoa, icing sugar, ground nuts, sprinkles, coconut) Place in small fluted candy cups. Chill until firm and then transfer to airtight container and store in refrigerator.
3. FLAVOR COMBOS:
4. Orange Pecan: 1/4 Cup Chopped Pecans, 2 tablespoons orange Juice.
5. Rum Coconut: 1/4 cup Flaked Coconut, 2 teaspoons Rum.
6. Amaretto: 1/4 cup chopped almonds, 2 tablespoons Amaretto liqueur.
7. Hazelnut: 1/4 cup chopped hazelnut, 2 tablespoons rum.
Title: Colorado Honey Crust Cake
Ingredients:
- 1/4 butter
- 1/2 sugar
- 2 cake flour
- 2/3 baking powder
- 1 salt
- 1/4 milk
- 1/4 vanilla extract
- 1/2 walnuts
- 1 honey
- 3/4 butter
- 2/3
- 1
Instructions:
1. Preheat oven to 350F and line an 8" square pan with waxed paper.
2. Cream butter and sugar together thoroughly; add egg yolks and beat until fluffy.
3. Sift dry ingredients together and add to creamed mixture alternately with milk.
4. Stir in vanilla.
5. Pour into prepared pan and bake for 20 minutes or until cake tests done.
6. Remove from pan and cool.
7. Split cake into two layers.
8. Spread bottom layer with whipped cream.
9. Place other layer on top and spread with syrup.
10. Pour half the syrup over the cake, sprinkle with chopped nuts and top with remaining syrup.
11. To make syrup: Combine honey and butter; boil for five minutes. Cool.
Title: Apple-Pumpkin-Tart
Ingredients:
- 200 flour
- 80 sugar
- 100 caster sugar
- 3 eggs
- 1 lemon
- 200 pumpkin
- 5 apples
- 125 butter
- 200 hazelnuts
- 1 vanilla essence
- 1 baking powder
Instructions:
1. preheat oven to 350 degrees F.
2. Shred pumpkin and peel, core and chop apples.
3. Mix flour and baking powder.
4. Divide eggs, beat whites until stiff.
5. Cream together egg yolks, soft butter, lemon zest, sugar and caster sugar.
6. Fold in egg whites, then flour and baking powder, pumpkin, apples, ground nuts and vanilla.
7. Grease 10 inch spring form and fill in batter.
8. Bake at 350 degrees 70 minutes.
9. Let cool slightly, then run knife around the frame of the spring form and remove it carefully. If it's still too warm and sticky, wait until cooler.
Title: Healthy Upside-Down Berry Cake
Ingredients:
- 2 1/2 cranberries
- 1 1/2 blackberries
- 1/2 all-purpose flour
- 2 yellow cornmeal
- 1/4 baking powder
- 2 salt
- 1/2 eggs
- 2/3 sugar
- 1/3 milk
- canola oil
Instructions:
1. Preheat oven to 350°F Grease 8-inch round cake pan, line bottom with parchment paper, grease. Arrange 1 1/2 cups berries in bottom of pan. Set aside. In bowl, stir together flour, cornmeal, basil (if desired), baking powder and salt. Set aside.
2. In another bowl, whisk together eggs, sugar, milk and oil. Add egg mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.
3. Bake 40-45 minute or until pick inserted in center of cake comes out clean. Cool cake in pan 5 minute Run knife around edge of pan to loosen sides. Invert. Remove parchment. Top with remaining berries, and basil.
4. You can make an optional glaze, by whisking together 1/3 cup powdered sugar, 2 teaspoons milk and 1 teaspoons lemon juice. Lightly brush on warm cake.
Title: Rice Pudding "cuban Style" - Arroz Con Leche
Ingredients:
- 1/2 rice
- 1 1/2 water
- 1 -2 lemon peel strip
- 1 cinnamon stick
- 3 milk
- 1 salt
- 1/4 vanilla extract
- 1 cinnamon
Instructions:
1. In a nice size pot, place the rice in water, lemon peel, and cinnamon stick until the rice is fully cooked. Make sure to remove the peels & cinnamon stick before adding the rest of the ingredients.
2. Please stir in the milk "room temperature", vanilla, salt and condensed milk while adding them, as it may stick to the bottom of the pot.
3. Let it cook at Medium-Low temperature until it thickens, approximately 1 hour. Continue to stir frequently.
4. Let your guests choose to add cinnamon powder.
Title: Brownie Cupcakes with Peanut Butter Frosting
Ingredients:
- 6 unsalted butter
- 1 1/4 golden brown sugar
- 3 sugar
- 1/2 eggs
- 1/3 vanilla
- 2 flour
- 1 walnuts
- 1/2 salt
- 1/3 powdered sugar
- 1/4 creamy peanut butter
- 1 unsalted butter
- 3/4 vanilla
- 1/4
- 4
Instructions:
1. For cupcakes; Preheat oven to 350 degrees.
2. Line standard (1/3 cup) muffin cups with paper liners (These are really better made in mini muffin tins.) Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in the top of double broiler set over simmering water.
3. Stir until mixture is melted and smooth, Remove from water.
4. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time.
5. whisk in vanilla, then flour, walnuts, salt and remaining 3/4 cup chocolate chips.
6. Divide batter among muffin cups (about 1/4 cup each).
7. Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes.
8. Transfer cupcakes to rack and cool completely.
9. Frosting; Put powdered sugar and the next 3 ingredients in a medium bowl.
10. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspons if frosting is to thick to spread.
11. Spread frosting in swirls over tops of cupcakes, sprinkle with chocolate shavings or sprinkles.
Title: Apple Strudel -- Apfelstrudel
Ingredients:
- 2 1/2 flour
- 2 shortening
- 1/2 water
- 1 brown sugar
- 1/2 cinnamon
- 1/2 salt
- 1 eggs
- 2 apples
- 5 raisins
- 1/2 butter
- 3 lemon
- 1
Instructions:
1. Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the eggs and water.
2. Knead well, then throw or beat dough against board until it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the kitchen table with a small white cloth and flour it.
3. Put dough on it.
4. Pull out with hands very carefully to thickness of tissue paper. Spread with mixture made of the sliced apples, melted butter, raisins, nuts, brown sugar, cinnamon and grated lemon rind.
5. Fold in outer edges and roll about 4 inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and continue to bake about 20 minutes.
6. Let cool.
7. Cut in slices about 2 inches wide.
Title: Apple Crisp
Ingredients:
- 1 1/2 flour
- 1 1/2 oatmeal
- 3/4 butter
- 1/2 margarine
- 1 margarine
- 10 brown sugar
- cinnamon
- apples
Instructions:
1. preheat oven 350 degrees, Peel and slice apples enough to line a 9 x 13 pan.
2. Fill up the pan it will cook down.
3. Dot with marg.
4. Sprinkle with cinnamon and sugar this is to your families taste.
5. Mix flour, Oatmeal and the 3/4 cup of butter or marg.
6. till it is crumbly.
7. Pour on top of the apples and press down.
8. Bake until top is brown.
9. Around 30 mins.
Title: Baked Ginger Pudding
Ingredients:
- 2 water
- 1 sugar
- 2 butter
- 1 vanilla essence
- 2 butter
- 1 egg
- 1/2 milk
- 1/2 dates
- 1 raisins
- 1/4 ginger
- 1 1/2 sugar
- 2 bicarbonate of soda
- 1 flour
- salt
Instructions:
1. Boil together the syrup ingredients for five minutes and pour into a greased dish. Keep warm while you prepare the mixture.
2. Mixture:.
3. Cream butter and sugar and add egg. Dissolve bicarb in milk and pour over dates and jam. Add to butter mixture and stir well. Sift the dry ingredients together and add to butter mixture. Stir well. Put the mixture in the warm syrup using a spoon and bake for 30 minutes at 180°C Serve with custard.
Title: Bacon Chocolate Chip Cookies and Candied Bacon
Ingredients:
- 10 bacon
- 2 1/4 brown sugar
- 1 flour
- 1 baking soda
- 1 salt
- 3/4 butter
- 3/4 white sugar
- 1 brown sugar
- 2 vanilla
- 12 eggs
Instructions:
1. make the candied bacon: preheat the oven to 350°F lay bacon on a parchment covered baking sheet so they are not overlapping. sprinkle about 2 tsp brown sugar evenly on each strip of bacon. bake for 12 minutes, remove from oven, flip bacon and drag it through the syrupy liquid that’s collected on the baking sheet. put the bacon back in the oven for another 12-15 minutes, until it is fully cooked and very dark (mahogany). remove the strips from the sheet and cool on a wire rack. after they have cooked, chop them or quickly food process into tiny pieces.
2. make the cookies: combine flour, baking soda and salt in a small bowl. beat butter, both sugars and vanilla in a large bowl. add eggs, one at a time, beating well. gradually beat in flour mixture. stir in chocolate morsels and bacon pieces.
3. spoon dough (about a Tbsp per cookie) onto an ungreased baking sheet and bake at 375 F for 9-11 minutes. i tend to go a little under 9 minutes so they come out just underdone. remove to cooling racks or eat immediately with a tall glass of cold milk.
Title: Ambrosia?
Ingredients:
- 1 fat-free sugar-free vanilla pudding mix
- 1 mandarin oranges in juice
- 1 pineapple chunks in juice
- 1 sweetened coconut
- 2 Cool Whip Free
- 1
Instructions:
1. Mix first five ingredients together in a big bowl.
2. Fold in cool whip.
3. Refrigerate.
Title: Barriga De Freira (Nuns' Bellies)
Ingredients:
- 8 sugar
- 3/4 water
- 1 butter
- 8 cinnamon
- 8
- 2
Instructions:
1. Lightly toast slivered almonds.
2. Combine water and sugar and heat, until sugar has dissolved, then cook until you get a thick syrup.
3. Remove from stove top, add butter.
4. As soon as butter is molten, add crumbled bread, mix.
5. Put back onto stove top, add egg yolks and cook slowly until the pudding thickens - don't boil!
6. Fill into a bowl, garnish with slivered almonds and cinnamon.
Title: Bucket of M&M's Kit Kat Cake
Ingredients:
- 1
- 2
- 15
- 1
Instructions:
1. Prepare cake as directed on package in two 9" cake pans. Let cool. Frost cakes generously with chocolate frosting. Break apart approximately 36 Kit Kats. Begin to place them around the cake. Tie with a ribbon, if desired. Top with mini M&M's. Enjoy your amazing cake!
2. Tips:
3. * Make sure your layer cakes are not taller than a Kit Kat.
4. * You may want to freeze your Kit Kats to avoid fingerprints.
5. * Use a ribbon to ensure your Kit Kats don't fall over. The frosting works well - but the ribbon gives you extra peace of mind.
Title: Rum Cake
Ingredients:
- 1 pecans
- 1 vanilla instant pudding mix
- 1 light rum
- 1/2 water
- 1/2 eggs
- 1/2 sugar
- 4 butter
- 1 light rum
- 1/2 water
- 1/2
Instructions:
1. Preheat oven to 325.
2. Grease and flour a bunt pan.
3. Crumble the nuts into the bottom of the pan.
4. In a mixer, or by hand, mix the cake mix with the pudding, rum, water, oil, and eggs.
5. Pour cake batter over the nuts.
6. Bake for one hour in the middle of the oven.
7. While the cake is baking, make the glaze by melting the butter, water and sugar in a saucepan over medium heat.
8. Simmer for 5 minutes, stirring.
9. Allow to cool and stir in rum.
10. Remove cake from oven and allow to cool, then turn out onto a serving plate.
11. Prick the top of the cake and drizzle the glaze over the top.
12. Let soak for at least 20 minutes
13. Serve.