lumicero/recipes-ing2inst huggingface dataset:
Title: Sour Cream Cookies -- Grandma Diehl's Recipe
Ingredients:
- 1/2 vegetable shortening
- 1/2 butter
- 2 sugar
- 1 sour cream
- 2 eggs
- 5 flour
- 1 baking soda
- 1 baking powder
- 1 1/2 nutmeg
Instructions:
1. Mix together shortening, butter, sugar and sour cream.
2. Add eggs, mix well.
3. Combine dry ingredients together, sift, then slowly add to wet mixture.
4. Once combined, chill overnight.
5. Roll out dough on a floured surface. (1/8 inches layer is good) Be sure to flour rolling pin as well to prevent sticking.
6. Roll out and use cookie cutters to make cookies.
7. Bake at 350 for 10-12 min or until bottoms are very lightly browned. Do not use a baking stone for these cookies.
Title: Lemon-Almond Biscotti
Ingredients:
- 3 whole wheat pastry flour
- 1/2 cornmeal
- 2 baking powder
- 1 egg
- 2 honey
- 1/2 canola oil
- 2 lemon juice
- 1
- 1/2
Instructions:
1. Preheat the oven to 350°F Line a baking sheet with parchment paper or foil.
2. In a medium bowl, mix the flour, cornmeal, and baking powder.
3. In a large bowl, mix the egg, egg whites, honey, oil, and almond extract.
4. Stir in the flour mixture. Stir in enough of the lemon juice to form a pliable dough.
5. Divide the dough in half and form each half into a 12" log.
6. Place the logs 5" apart on the baking sheet. Slightly flatten each log to 1/2" high.
7. Bake for 25 to 30 minutes, or until the tops are firm to the touch. Remove from the oven and let cool on a rack for 3 minutes.
8. Using a serrated knife, cut each log diagonally into 1/2"-thick slices. Place the slices, cut side down, on the baking sheet.
9. Bake for 15 to 20 minutes, or until golden brown; turn the slices halfway through baking. Cool on a rack for 2 minutes. Remove from the sheet and place on the rack to cool completely.
10. Click here to find out more!
Title: Pink Panther Cookies
Ingredients:
- 2 sugar substitute
- 1/2 granulated sugar
- 1/4 unsalted butter
- 1 margarine
- 1/2 egg
- 3 -4 vanilla extract
- 1 1/2 all-purpose flour
- 1 1/4 baking powder
- 1/4 salt
Instructions:
1. Cream Sweet'N Low, sugar and butter.
2. Add egg, vanilla, food color and blend.Beat at medium speed, add dry ingredients and combine.
3. Wrap dough in plastic wrap and chill at least three hours or overnight.
4. Preheat oven to 400ºF.
5. Remove cookie dough and divide in half. On well floured surface roll out to about 1/8" thick. Cut into desired shape using a cookie cutter or knife.
6. Bake on an ungreased cookie sheet 8 - 10 minutes or until edges are lightly brown. Cool 2 minutes before removing to a rack.
Title: Blueberry Upside-Down Cake
Ingredients:
- 1 1/2 all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 3/4 milk
- 6 margarine
- 3/4 white sugar
- 2 eggs
- 2 butter
- 1/4 brown sugar
- 2 blueberries
Instructions:
1. Combine flour, baking powder and salt in a bowl.
2. In another bowl, cream butter and white sugar, then beat in each egg until light and fluffy.
3. Add dry ingredients and milk alternately to creamed mixture, beating until well mixed.
4. Put aside.
5. Melt butter in 9 x 9 or bigger pie plate; thoroughly coat surface.
6. Sprinkle brown sugar over bottom of plate, then top with blueberries. (cover all the sugar).
7. Spoon batter over fruit and bake at 350F for 30 - 45 min or until cake is a light golden colour and tests done.
8. Remove from oven and let cool for 5 - 10 minutes before inverting onto serving plate.
9. Enjoy!
Title: Self-Saucing Banana Butterscotch Pudding
Ingredients:
- 1 1/4 self-raising flour
- 1/3 brown sugar
- 1/4 salt
- 1 orange, zest of
- 1/2 cinnamon
- 1/3 cardamom
- 1 raisins
- 3 banana
- 1 butter
- 1 egg
- 1 milk
- 2 boiling water
- 1/2 butter
- 1 brown sugar
- banana
Instructions:
1. Preheat oven to 180 degrees Celsius.
2. Slice the banana thinly and place in the abse of a 6 cup capacity baking dish.
3. Combine the flour, brown sugar, orange zest, cardamon or cinnamon and raisins in a bowl, breaking up clumps of raisins.
4. Stir the mashed banana, butter, egg and milk together in a bowl and using a large metal spoon, fold into the flour. Pour the batter over the sliced banana.
5. Topping: Put the boiling water, butter and brown sugar in a jug and stir to dissolve the sugar. Gently pour the topping over the pudding. If you pour it over the back of a spoon, the topping will evenly distribute without damaging the top of the batter.
6. Bake for 40 minutes until the pudding is firm to touch and is pulling away from the sides of the dish. The top will have cracks in it.
7. To Serve: Dust the pudding with icing sugar and serve with ice cream, soft whipped cream or Greek Yogurt.
Title: Milk Chocolate, Date and Walnut Loaf
Ingredients:
- 1 dates
- 1/2 water
- 1 bicarbonate of soda
- 200 butter
- 125 brown sugar
- 1/2 maple syrup
- 1/4 eggs
- 2 self-raising flour
- 1 1/2 walnuts
- 1
Instructions:
1. Place dates and water in a saucepan over low heat; cook for 5-10 minutes or until liquid is absorbed.
2. Remove from heat;add the soda, stir and allow to cool.
3. Preheat oven to 180°C.
4. Grease and line a loaf pan 10cm x21cm, 7 cm deep.
5. Melt the chocolate in a heatproof bowl over simmering water, stir with a metal spoon for 5 minutes, or until chocolate is melted; remove from heat and cool.
6. Using a mixer, cream butter, sugar and maple syrup until pale and creamy; add eggs 1 at a time, beating well after each egg is added.
7. Stir in melted chocolate.
8. Sift flour over this chocolate mixture, then using a metal spoon, fold in until combined.
9. Fold in the dates and walnuts, then spoon into prepared pan.
10. Bake for 50 minutes or until cooked when a skewer inserted into the centre comes out clean.
11. Allow to stand in the pan for 10 minutes, then turn out to a wire rack to cool.
12. Serve sliced (and buttered if you wish).
Title: Diabetic Dunking Biscotti
Ingredients:
- 2 all-purpose flour
- 1/2 sugar substitute
- 1 1/2 baking powder
- 1/2 ground nutmeg
- 1/2 cinnamon
- 1/4 salt
- 1/3 butter
- 1/4 granulated sugar
- 2 eggs
- 1 vanilla extract
- 1/2 hazelnuts
- 1/4
Instructions:
1. In bowl combine flour, sweetener, baking powder nutmeg, cinnamon and salt.
2. In another bowl cream margarine and sugar until fluffy. Beat in eggs , vanilla and almond extracts. Stir in flour mixture and nuts. (Hands work well here).
3. Divide dough in half. Shape into 2 logs 2 inches (5cm) wide and 12inches(30cm) long.
4. Spray baking sheet with nonstick coating. Bake bars at 325 degrees ( 160C) for about 25 minute or until golden brown. Remove and cool for 5 minutes.
5. Cut each bar (diagonally) into 21 slices about ½ inch (1cm) thick. Lay slices on baking sheet: return to 300F (150C) oven and bake 10 minutes more to dry. Remove to wire rack to cool completely before storing in airtight container.
6. Kitchen tip:
7. Roast hazelnuts in a shallow pan in 350°F.
8. (180C) oven for 10 minutes. Rub the warm nuts vigorously in a tea towel to remove the bitter skins.
Title: Nut and Oat Flour Brownies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 eggs
- 2 vanilla extract
- 2 salt
- 1/2 pecans
- 1/4
Instructions:
1. Preheat oven to 350°F and grease an 8 inch square pan.
2. In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
3. Add sugar and mix well.
4. Add vanilla and eggs until combined.
5. Stir in flours and salt until you no longer see any flour.
6. Fold in nuts.
7. Spread in pan and bake for approximately 20-25 minutes. Cool, Cut, and Serve.
Title: Cashew Butter Cookies
Ingredients:
- 2 margarine
- 2 brown sugar
- 2 white sugar
- 2 smooth cashew butter
- 3 eggs
- 2 2/3 vanilla
- 4 2/3 flour
- 1/4 salt
- 1 1/3 baking soda
- 1 sugar
Instructions:
1. Preheat oven to 350°.
2. In a large bowl beat together the margarine, brown sugar and 2 cups sugar until creamy.
3. Add cashew butter, eggs and vanilla beating until well blended.
4. Beat in flour, salt and baking soda.
5. Do not over beat.
6. Shape dough into walnut-sized balls.
7. Roll balls in remaining sugar.
8. Place 2 1/2-inches apart on an ungreased cookie sheet.
9. Bake for 8 minutes. The outsides should be set, the centers still soft.
10. **I never get the same amount so I'm calling this one large batch of cookies, around 5 dozen.
Title: Paradise Pie (Aka Mexican Meringue)
Ingredients:
- 4 -5 cream of tartar
- 1 sugar
- 1 vanilla
- 1
- 1/2
Instructions:
1. Preheat over to 375. Butter a cake or pie pan.
2. Beat egg whites with cream of tartar until soft peaks form, add sugar and vanilla and beat until stiff peaks form. Pour into buttered pan. Bake 10 minutes, then reduce heat to 350 and bake 30 minutes or until top is light golden-colored.
3. Beat the cream until whipped and spread over meringue, top with fresh berries or peaches or bananas or kiwi or any fruit of your choice.
Title: Chocolate Chestnut Cake With Hazelnuts and Chestnut Cream Glaze
Ingredients:
- 2 eggs
- 3/4 sour cream
- 3/4 sugar
- 1/2 butter
- 1/2 vanilla
- 2 self-rising flour
- 1/2 baking powder
- 2 toasted hazelnuts
- 1 powdered sugar
- 1/2 vanilla
- 1/2 toasted hazelnuts
- 1/2
- 1
- 1/2
- 2
- 1
Instructions:
1. FOR THE CAKE: Beat together first 6 ingredients. Beat in the melted chocolate. Combine and add the remaining ingredients and beat until blended. Do not overmix.
2. Spread batter into a buttered and floured 9-inch kugelhopf pan and bake in a 350°F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 15 minutes, and then invert and continue cooling on a rack.
3. When cool, drizzle top decorative.
4. FOR CHESTNUT CREAM GLAZE: Stir together sugar, cream and vanilla until blended. Stir in hazelnuts and chestnut puree until blended.
5. NOTE: -- This can be baked in a 9-inch tube pan, but the kugelhopf pan is far more attractive for this cake.
6. Hazelnuts can be toasted in a 350°F oven for 10 to 15 minutes or until skins have loosened. Place between kitchen towels and rub to remove skins.
7. Easiest & Best! Coffee Cakes and Quick Breads.
Title: Grated Tapioca and Carrot Pudding
Ingredients:
- 1 tapioca
- 2 milk
- 1/2 sugar
- 1/2 carrot
- 1 cashews
- 10 carrots
- 2 coconut
- 2
Instructions:
1. Soak china grass in ½ cup milk.
2. Wash the tapioca and drain the water.
3. Boil sugar and remaining milk.
4. Add tapioca and carrot and cook till soft.
5. Add the china grass and cook till dissolved.
6. Continue to cook for a few more minutes.
7. Add the condensed milk and stir well.
8. When it becomes custard-like in consistency, remove from the heat.
9. Pour in a shallow dish and keep aside.
10. When half set, garnish with grated carrot, coconut and cashewnuts. Refrigerate till set.
11. Cut into pieces and offer.
Title: Pumpkin Fruitcake
Ingredients:
- 1/2 raisins
- 1/2 dried fig
- 1 pumpkin
- 1 sugar
- 2 whole wheat flour
- 1/4 baking soda
- 1 1/2 baking powder
- 1 ground cinnamon
- 1 ground nutmeg
- 1 ground allspice
- 1/2 ground cloves
- 1/4 walnuts
- 1/8
- 1/2
- 1
Instructions:
1. Combine the juice, raisins and figs in a bowl.
2. Let stand for 1 hour or overnight.
3. Beat together the pumpkin, sugar and oil.
4. Stir in the fruit mixture.
5. Add the flour, baking soda, baking powder and spices, mix well.
6. Add the nuts and orange rind.
7. Stir to blend well.
8. Pour the batter into a lightly oiled 8 x 5 inch loaf pan.
9. Bake in 325 degree oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 5 minutes.
11. Remove from pan and cool thoroughly on a wire rack.
12. Wrap in foil and refrigerate until ready to use.
Title: Graham Cracker Crust Bulk Mix
Ingredients:
- 5 graham cracker crumbs
- 1 sugar
- 1 cinnamon
- 1 butter
Instructions:
1. In a food processor or bowl combine all ingredients.Pulse or cut in butter til the mix begins to clump.
2. Store in an air tight container in the fridge for up to 3 months.
3. Yields about 7 & 1/2 cups mix,which is about 4 pie crusts.
4. To use measure about 1 & 3/4 cups into a 9 inch pie plate.Press to bottom and sides .Bake at 375 deg. for 8 to 10 minute til light brown.Let cool for 30 minute before filling.
Title: Cinnamon Cran-Apple Bread Pudding
Ingredients:
- 2 milk
- 1 sugar
- 2 eggs
- 4 ground cinnamon
- 1 vanilla extract
- 4 granny smith apples
- 2 dried cranberries
- 1/2
Instructions:
1. Preheat oven to 350°F Mix milk, sugar, eggs, cinnamon and vanilla in large bowl until well blended.
2. Stir in bread cubes, apples and cranberries. Spread evenly in 11x7-inch baking dish sprayed with no stick cooking spray.
3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm. Sprinkle with confectioners' sugar before serving, if desired.
Title: Wonderfully Delicate Crepes
Ingredients:
- 2 all-purpose flour
- 1 egg
- 1 unsalted butter
- 1 salt
- 1
Instructions:
1. Whiz everything in your blender for two minutes. Refrigerate for 20 minutes.
2. Pour 1/3 cup batter into a hot buttered crepe pan or non-stick pan. Turn when the crepe bubbles up. Don't brown them too much, a crepe should be eggy not crispy. Stack them until you are ready to fill them.
3. Continue with your recipe.
Title: Poppy Seed Pudding Cake
Ingredients:
- 1 instant pudding mix
- 1 eggs
- 4 water
- 1/2 poppy seed
- 1/2
- 1/4 - 1/2
Instructions:
1. Mix all of the ingredients for 10 minutes.
2. Place in a greased and floured tube pan.
3. Bake at 375°F for 45 to 50 minutes.
Title: Incredible Chocolate and Mascarpone Roll
Ingredients:
- 175 dark chocolate
- 4 eggs
- 115 sugar
- 225 cocoa powder
- 3 chocolate
- 2 Creme de Cacao
- 250 Cointreau liqueur
- eggs
- mascarpone cheese
Instructions:
1. Preheat oven 180°C, grease and line with baking paper a 33x23 cm (13x9 in) swiss roll tin.
2. Prepare the filling: melt chocolate and liqueur in a double boiler, when smooth remove from heat and stir in beaten egg yolks.
3. Whisk egg whites until stiff peaks form, then fold them carefully in the chocolate mixture.
4. Chill until needed.
5. Make the roll:In a bowl whisk egg yolks and sugar until thickened and light yellow, fold in melted chocolate.
6. Whisk egg whites until soft peaks form, the fold into chocolate mixture.
7. Put in prepared swiss roll tin, spreading the mixture to the corner.
8. Bake for 20-25 minutes, until risen and firm to the touch.
9. Sprinkle cocoa powder evenly on a sheet of baking paper, turn the roll out onto the paper, cover with a damp cloth and leave to cool.
10. When cooled peel off the baking paper, spread with the softened mascarpone, and on top of mascarpone spread the chocolate filling.
11. Roll up from a long side and transfer to a serving plate, with the joint underneath, chill until firm.
12. Just before serving dust with cocoa powder and decorate with chocolate dipped strawberries.
Title: Rhubarb Fool
Ingredients:
- 1 1/2 rhubarb
- 1/2 honey
- 1 orange, zest of
- 1 orange, juice of
- 2 candied ginger
- 1/2 vanilla bean
- 3/4 fine sea salt
- 1 heavy cream
- sugar
Instructions:
1. Add the rhubarb, honey, orange zest, orange juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat; stir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened.
2. Remove from the heat and allow to cool, then remove the vanilla bean.
3. Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold.
4. Whip the cream and sugar until soft peaks form, either by hand or using an electric mixer on medium speed.
5. Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream.
6. Spoon the fool into six 1/2-cup glasses or dishes and chill for 1 hour before serving topped with the remaining compote.
7. The fool is best served the day it is made, but any leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.
Title: Ultimate Flan
Ingredients:
- 1/2 sugar
- 6 sweetened condensed milk
- 1 evaporated milk
- 1 milk
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Preheat oven to 350*. Put sugar in a heavy skillet over medium heat. When the sugar starts to melt, gently stir with a wooden spoon so the sugar on top flows to the bottom to melt. Heat until caramelized. Pour in a 2 quart baking dish or mold, tilting to coat bottom and part of the sides.
2. Whisk egg yolks. Whisk in the milks, cream and vanilla until smooth, but not bubbly. Pour into the caramel-lined pan and cover with foil.
3. Place this pan in a slightly larger pan. Pour hot water in the larger pan until it comes halfway up the side of the "flan" pan. This is easier to do if you place the pans on the oven rack (that way you don't have to worry about spilling the water when you carry to the oven).
4. Bake @ 350* for 60-70 minutes, until knife comes out clean. Cool before unmolding.
Title: Fresh Fig Cake
Ingredients:
- 1/4 unsalted butter
- 1 granulated sugar
- 1 egg
- 2 all-purpose flour
- 1/2 salt
- 2 baking powder
- 1 evaporated milk
- 1 vanilla extract
- 1/4 fresh fig
- 1 brown sugar
- 1/4 water
- 1/4 fresh figs
- 2 lemon juice
- 1
Instructions:
1. Preheat oven to 350 degrees F, then spray 2 8-inch round cake pans with cooking spray.
2. FOR CAKE ~ In medium bowl, whisk together flour, salt & baking powder, then set aside.
3. In large mixing bowl, cream butter with sugar until fluffy.
4. Add egg & beat well.
5. Add flour mixture alternately with evaporated milk. Fold in vanilla & almond extracts & 1 cup of the chopped figs.
6. Divide batter between the 2 prepared cake pans & bake 30 minutes, or until a toothpick inserted into the center comes out clean.
7. FOR FILLING ~ In a saucepan, combine brown sugar, water, 2 cups of chopped figs & lemon juice.
8. Brink to a boil, then reduce heat to simmer & cook until thickened, about 20 minutes.
9. Spread thinly between the layers of the cake AND on top.
10. Slice, serve & enjoy!
Title: Mixed Fruit Crumble
Ingredients:
- 3 apples
- 3 pears
- 1 fresh ginger
- 1 honey
- 2 refined flour
- 1 1/3 butter
- 1/3 oats
- 15 -20 brown sugar
- 1 honey
- 1 custard
- 2
- 1
Instructions:
1. Preheat oven to 175°C.
2. Grab hold of an oven-proof dish and lightly grease it.
3. Combine the flour and butter in a bowl with your fingers until the mixture resembles fine breadcrumbs.
4. Fold in the almonds, oats, mixed spices, brown sugar and honey.
5. Mix thoroughly to combine.
6. In another bowl, mix together the fruits, ginger, honey and orange juice.
7. Spoon this mixture into the greased ovenproof dish.
8. Sprinkle the crumb topping over the mixed fruits in the dish.
9. Bake at 175C for 30 minutes until the topping is golden and the fruits are tender.
10. Serve warm with hot custard.
11. Enjoy!
Title: North Haven Wild-Blueberry Tart
Ingredients:
- 1/2 unsalted butter
- 1/3 sugar
- 2 sugar
- 1/4 vanilla extract
- 1 salt
- 3/4 cinnamon
- 1/2 flour
- 1 rolled oats
- 1/4 rolled oats
- 3 1/2 cornstarch
- 2 lemon, zest of
- 1 lemon juice
- 2 confectioners' sugar
- 1 vanilla ice cream
Instructions:
1. Using a mixer fitted with a paddle attachment, cream the butter and 1/3 cup of the sugar until light and fluffy. Beat in the vanilla, a pinch of salt and the cinnamon. Using a wooden spoon, stir in the flour, rolled oats and almonds. Shape into a disk, wrap in plastic and refrigerate for 30 minutes. Press the chilled dough into a 9-inch tart pan with a removable bottom. Wrap in plastic and freeze for 30 minutes.
2. Preheat the oven to 400 degrees. Transfer the tart pan directly from the freezer to the oven and bake until the crust is golden, 15 to 20 minutes. Remove from the oven, and using paper towels to protect your hands, gently press the hot crust, which will have risen a bit, back into the pan. Cool slightly on a wire rack before adding the berry filling.
3. Rinse the blueberries, shake them dry in a colander and transfer them to a large bowl. In a small bowl, mix the cornstarch with the remaining 2 tablespoons of sugar, the lemon zest and a pinch of salt. Stir it and the lemon juice into the berries, bruising the berries slightly with a fork. Transfer the berry mixture to the crust and distribute the berries evenly. Bake in the oven for 20 to 25 minutes.
4. Cool completely on a rack. Sprinkle with the confectioners’ sugar and, if you choose, serve with whipped cream or vanilla ice cream. Serves 6 to 8.
5. NOTE: Do not use frozen blueberries. Domestic blueberries may be substituted for wild.
Title: Limoncello Panna Cotta With Black Cherry Sauce
Ingredients:
- 3 gelatin
- 1 heavy cream
- 1 sugar
- 2 sugar
- 6 lemon juice
- 1
- 1/3
- 3
Instructions:
1. Soften the gelatin in a cup of cold water.
2. Heat the milk, cream and sugar until tiny bubbles form.
3. Stir in the Limoncello and mix well.
4. Remove from heat and add the gelatin, stirring until it has completely dissolved.
5. Pour mixture into individual cups and place in refrigerator for a few hours until set.
6. Heat the cherries, sugar and lemon juice until sugar has dissolved.
7. Puree the mixture until well blended. You may pass mixture through a seive if desired for a smoother consistency.
8. Spoon sauce over panna cotta cups.
9. Refrigerate until ready to serve.
10. Remove from fridge 15 minutes before serving.
Title: Egyptian Milk Pudding (Mihallabiya)
Ingredients:
- 3 rice
- 3 milk
- 2 1/2 sugar
- 1 rose water
- 2
Instructions:
1. Add ground rice to 1 cup of milk.
2. Dissolve sugar in the remaining milk and bring to a boil.
3. Add the rice-milk mixture, lower heat, and cook-stirring occasionally-until the pudding thickens like thin custard.
4. Remove from flame, stir in the rosewater, and pour into a shallow serving dish. Sprinkle top with nuts.
Title: Chocolate Chip Poundcake
Ingredients:
- 1 instant vanilla pudding
- 1 chocolate instant pudding
- 1 water
- 1 1/2 eggs
- 1/2 chocolate chips
- 4
- 1
Instructions:
1. Preheat oven to 350°. Grease & flour a bundt pan (or use a Demarle Flexipan).
2. In a mixing bowl, beat together yellow cake mix, puddings, water and oil until well incorporated.
3. Add all 4 eggs at one time and beat one minute longer.
4. Add package of chocolate chips.
5. Pour into prepared pan and back for one hour at 350°.
6. Cool.
7. Enjoy.
Title: Vanilla Cream Frosting
Ingredients:
- 1 1/3 powdered sugar
- 1/2 unsalted butter
- 1 salt
- 1/3 vanilla
- 1/2
Instructions:
1. In a bowl, using an electric mixer, beat together sugar, butter, vanilla and salt until creamy.
2. With mixer on low speed, beat in cream. Mix until smooth.
Title: Turtle Pizza
Ingredients:
- 4 flour tortillas
- 1 sweetened condensed milk
- 1/2 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Cut tortillas into 8 wedges, each. Bake the tortilla wedges for 8 minutes, or until a light golden brown (If you try to cut the baked tortilla, it will break and crack).
3. Combine caramels and condensed milk in a microwave-safe glass dish. Melt in a double boiler or microwave on high for 1 minute, stir, and microwave again for 1 minute. Stir again. When caramels are melted, stir mixture until it is smooth.
4. Spread it evenly on the tortilla wedges. Melt chocolate. Stir until smooth. Spread the chocolate layer over the caramel layer. Sprinkle the nuts evenly over the chocolate.