lumicero/recipes-ing2inst huggingface dataset:
Title: Chex Lemon Bars
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 1/2 baking powder
- 1/4 salt
- 2 butter
- 1/2 eggs
- 2 granulated sugar
- 3/4 flour
- 2 lemon zest
- 2 baking powder
- 1/4 fresh lemon juice
- 3
Instructions:
1. For the crust:
2. Adjust oven rack to middle position and heat oven to 350°F Generously butter a 9 inch baking dish or for less mess and easier cutting, line the pan with parchment paper sling with an overhang.
3. Make crust (by hand or use a food processor):
4. By hand: Sift together flour, sugar, baking powder and salt. Crush Rice Chex to about 1/2 cup of crumbs and add to other dry ingredients. Cut in butter using a pastry blender, a fork or two knives until butter is incorporated and the mixture has fine crumbs.
5. By food processor: Sift flour, sugar, baking powder and salt into food processor bowl with chopping blade. Add Rice Chex cereal. Run processor until cereal is crushed into fine crumbs. Add butter pieces and pulse until butter is incorporated but mixture has fine crumbs and still looks floury. Make sure to pulse, do not over process, about 10 one second pulses should be enough.
6. Press mixture firmly and evenly into prepared pan. Bake in preheated oven for 12 to 14 minutes, just until it's beginning to take on some color. Do not over bake.
7. While crust is baking prepare filling:
8. Combine all filling ingredients, sifting in the dry ingredients. Mix until well blended. Pour over hot base as soon as the base is finished baking. Return to oven for 15-20 minutes, until top is set and just beginning to brown. Remove from oven and cool on wire rack. Dust heavily with confectioner’s sugar. If your used parchment paper, simply lift out of the pan and onto a cutting board. Cut into bars - for cookie trays cut 1 inch bars, for dessert cut larger bars.
Title: Gourmet Balsamic Strawberries
Ingredients:
- 250 strawberries
- 3 Splenda sugar substitute
- 2 - 2 1/2 cracked black pepper
- 1/8 vanilla essence
- 1/2
Instructions:
1. Mix all in a dish and marinate at room temperature for 20 minutes or refrigerate overnight.
2. Alternative Notes: Make a glaze: In a small saucepan, mix 2.5 Tb caster sugar (no substitutes ie. not splenda), vanilla, pepper and balsamic vinegar with 2 tablespoons of water and cook over a low - medium heat, stirring continuously, until all of the sugar has dissolved and the mixture has reduced by half to a sticky syrup. (This takes about 5 minutes). Allow to cool. Pour over strawberries and marinate for 1 hour.
3. Serving Suggestions: Serve as is, or on hot pancakes or crepes with vanilla ice cream, or in a tall martini glass with vanilla creme fraiche or vanilla yoghurt garnished with freshly milled cracked black pepper and pistatios or lightly toasted almond flakes and a basil or mint leaf, or topped on a bowl of vanilla ice cream, or on a chocolate fudge (300ml cream with 300g dark chocolate melted and combined then divided into 4 serving cups and refigerated for an hour til firm) with a dollop of cream.
Title: Honey Snaps
Ingredients:
- 1 egg
- 40 butter
- 2 honey
- 1 sugar
- 1 self raising flour
- 1 1/2 milk
- 2
Instructions:
1. Preheat Oven to 356 degrees (or 180 degrees Celcius).
2. Grease 2 flat baking trays with a small amount of butter.
3. Cream the butter sugar and honey.
4. Add the remaining ingredients to mix until mixture has a sticky texture.
5. Always ensure this is thouroughly mixed together.
6. Roll mixture into balls, roughly the size of a 5 cent piece.
7. Place on tray approximately 1 inch apart.
8. Pat flat with a knife or fingers if prefered.
9. Bake in oven for approximately 10-15 minutes, or until golden brown.
10. NOTE: Take care when these are almost cooked, as they burn very quickly.
Title: Blackberry Wine Cake
Ingredients:
- 1 eggs
- 1 powdered sugar
- 1/2
- 1
- 4
- 1
Instructions:
1. FOR CAKE: Mix all ingredients in a large mixing bowl and beat at medium speed for 2 minutes.
2. Pour into a greased and floured tube pan and bake at 350* F for 45 minutes.
3. When done, remove from oven, leave in panand pour glaze over hot cake.
4. Let cool and then remove from pan onto a cake rack and turn top side up.
5. FOR GLAZE: Mix powdered sugar and oil, adding enough blackberry wine to make a thin glaze.
Title: Splenda Sub. Sponge Cake
Ingredients:
- 9 eggs
- 1 1/2 Splenda sugar substitute
- 1 1/3 potato starch
- 1/2 lemon
Instructions:
1. Beat eggs whites and 3/4 cup Splenda.
2. Mix eggs yolks with 3/4 cups Slpenda potato starch and lemon juice.
3. Gently fold in egg whites.
4. Bake one hour at 350°F.
Title: Easy Peanut Butter Kiss Cookies
Ingredients:
- 18
- 24
Instructions:
1. Preheat oven to 350 degrees. Roll cookie dough into 1 inch balls. Bake 10-12 minutes. Press candy into the center of each cookie.
2. Allow to cool at room temperature. May need to refrigerate to get the candies to harden.
Title: Cookies 'n Cream Kiss Cookies
Ingredients:
- 2 all-purpose flour
- 1 cornstarch
- 1 1/2 baking powder
- 1/2 salt
- 4 cream cheese
- 1/2 unsalted butter
- 3/4 margarine
- 1 granulated sugar
- 1 egg
- 1/4 vanilla extract
- 1
- 24
Instructions:
1. Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.
2. In a medium mixing bowl, sift together flour, cornstarch, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat cream cheese until softened. Beat in butter until creamy. Beat in sugar until well combined. Beat in egg, vanilla and almond extract until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in Oreos until combined.
3. Chill cookie dough in the freezer or refrigerator until cold. Place rounded tablespoons of dough onto cookie sheets. Bake 12 minutes or until puffed and light golden brown around edges.
4. Remove pans from oven; press a kiss in the center of each cookie. Transfer cookies to wire racks to cool.
Title: Rainbow Sugar Crystals
Ingredients:
- 2 granulated sugar
- 2 -3
- 1
Instructions:
1. In a snack size ziplock, combine sugar and food coloring of your choice and close securely.
2. Smoosh around with your fingers and shake until desired color is achieved. To make a very light pastel color, either use more sugar to a regular drop or a very very tiny drop to the 2 TB. Store excess right in the baggie.
3. NOTE: You can also color salt, cornmeal & coconut the same way.
4. SECOND NOTE: Look for the NEON food coloring at the store to get some different coloring ideas, also don't forget that a drop of one color mixed with a drop of another color will give you more options!
5. THIRD NOTE: You can get larger granulated white sugars in the cake decorating section of upper end stores, some craft stores and most specialty bakery shops. They don't stick as well, but they render a wonderful crunch to your finished product. Sugar in the Raw works well with yellow, orange, red and brown colors, but they wont be as bright.
Title: Carrot Cake
Ingredients:
- 1 brown sugar
- 1 eggs
- 4 carrots
- 3 vanilla
- 1 whole wheat flour
- 2 baking soda
- 2 baking powder
- 2 cinnamon
- 2 salt
- 1 raisins
- 1/2
Instructions:
1. Preheat oven to 350. Grease and flour two 8 inch round cake pans.
2. Beat oil and brown sugar, add eggs one at a time and beat until fluffy.
3. Add carrots and vanilla. Stir.
4. Combine dry ingredients in separate bowl, stir with wire whisk to sift.
5. Add dry ingredients to carrot mixture. Stir just until incorporated. Pour into prepared pans, dividing equally between the two.
6. Bake side by side on same rack in preheated oven. 45 minutes or until toothpick comes out almost clean.
7. Cool on racks. Frost with cream cheese icing or white icing of your choice.
Title: Vanilla Ring Cake
Ingredients:
- 1 shortening
- 2 sugar
- 4 eggs
- 2 vanilla extract
- 3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 buttermilk
- 1 confectioners' sugar
- 2 milk
- 1/2 vanilla extract
Instructions:
1. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
2. Pour into a greased and floured 10-inch fluted tub pan. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Combine the confectioners sugar and 1/2 teaspoon vanilla. Add the milk, up to the 2 tablespoons, to make a drizzle. Drizzle over the cake.
Title: Pumpkin Gooey Butter Cake
Ingredients:
- 2 artificial sweetener
- 1/2 baking powder
- 1 1/2 salt
- 1/4 unsalted butter
- 1/2 egg
- 1 vanilla extract
- 1/2 cream cheese
- 8 unsalted butter
- 1/4 artificial sweetener
- 2/3 artificial sweetener
- 1/4 pumpkin puree
- 1 3/4 eggs
- 2 pumpkin pie spice
- 2 vanilla extract
- 1/2
Instructions:
1. TO MAKE THE CAKE:
2. Preheat oven to 325F and lightly grease a 9" x 13" glass or ceramic baking dish (metal is not recommended).
3. In a large bowl, combine almond flour, granulated sweetener, baking powder, and salt. Add melted butter, egg, and vanilla extract, and stir well to combine. Transfer mixture to prepared baking dish and press into the bottom and up the sides.
4. TO MAKE THE FILLING:
5. In a large bowl, use an electric mixer to beat cream cheese and softened butter until smooth. Beat in powdered and brown sweeteners until well combined, then beat in pumpkin, eggs, pumpkin pie spice, and vanilla until mixture is uniform and smooth.
6. Pour filling into prepared pan, over the crust. Bake 50-60 minutes, or until sides are set about 2 inches from the edges of the pan, while the center is still jiggly.
7. Remove cake from oven and let cool completely before cutting into squares. Top with lightly sweetened whipped cream if desired.
Title: Vegan Blueberry Peach Crumble
Ingredients:
- 1/2 arrowroot
- 1 vanilla
- 1/4 blueberries
- 5 cinnamon
- 1 nutmeg
- 2 salt
- 1 rolled oats
- 1/4 unbleached white flour
- 1/4 cinnamon
- salt
- maple syrup
Instructions:
1. Preheat the oven to 350°F.
2. Mix together cold peach nectar, arrowroot powder and vanilla.
3. Use a vegetable peeler to peel the peaches. Cut like you would with an avocado, twist and remove the pit. Slice into thin strips.
4. Toss the peaches, half the blueberries, arrowroot mixture and spices together in an 8X8 baking dish.
5. Mix together the oats, flour, cinnamon and salt. Drizzle in the maple syrup and oil and rub together. Spread the oat mixture on top of the fruit.
6. Place in the oven and bake for 45 minutes.
7. Once it's done baking, set it aside and let it cool for at least an hour. The fruit will stay warm for quite a while. Serve with a scoop of vegan ice cream, garnish with the remaining blueberries, and enjoy!
Title: Ghirardelli Chocolate Nut Biscotti
Ingredients:
- 2 eggs
- 2 instant coffee
- 1 vanilla
- 2 flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 3/4 granulated sugar
- 1 bittersweet chocolate
- 4
Instructions:
1. Preheat oven to 325°F.
2. Lightly grease and flour large baking sheet (I sprayed with Pam).
3. In a small bowl,stir the eggs,instant coffee and vanilla until well blended; set aside.
4. In a medium bowl, mix flour, baking powder and salt; set aside.
5. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy.
6. Beat in egg mixture.
7. Gradually add the flour mixture, beating well after addition.
8. Stir in chocolate and nuts.
9. Divide the dough into 2 equal portions.
10. On a lightly floured surface, shape the dough into 2 logs, each 14" long, 1-1/2" wide, and 1" thick.
11. Place the logs on baking sheet.
12. Bake for 25 minutes or until lightly browned.
13. Set the baking sheet on a wire rack to cool 10 minutes.
14. Remove the logs to cutting board (I usually just cut them on the cookie sheet). Cut with serrated knife, cut diagonally into 1/2 inch thick slices.
15. Place slices 1/2 inch apart upright (not on sides).
16. Bake 12 to 15 minutes or until slightly dry.
17. Remove to rack to cool.
18. I leave mine on cookie, let cool.
19. Then drizzle with melted chocolate (I melt chocolate in microwave).
20. The chocolate is just my addition - so good with a cup of coffee.
21. Store biscotti in air tight container.
Title: Coconut-Choco Delights
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 3/4 vegetable shortening
- 1/2 unsalted butter
- 1 sugar
- 4 evaporated milk
- 3/4 sweetened flaked coconut
- 1 evaporated milk
- 1/2 sugar
- 6 butter
- 3/4
- 1
- 1/2
- 6
Instructions:
1. Heat oven to 350 degrees. Line two standard cupcake pans with 14 foil or paper liners.
2. Cupcakes: In a medium-size bowl, whisk flour, baking powder and salt.
3. In a large bowl, with an electric mixer, beat together shortening, butter and sugar until creamy. Add egg whites and beat until very light and foamy about 3 minutes. Add half the flour mixture, followed by evaporated milk and then remaining flour mixture. Stir in coconut extract
4. and coconut. Spoon a scant 1/3 cup batter into each cupcake liner.
5. Bake at 350 degrees for 25 to 27 minutes, or until lightly browned on top. Remove from pan; cool completely on a wire rack.
6. Frosting: Place chocolate in the bowl of a food processor. Heat evaporated milk just until it simmers; pour over chocolate. Let sit 10 minutes, then pulse processor until smooth. Add sugar and extract. While processor is running, add butter gradually. Process until thickened
7. to good piping consistency. If needed, refrigerate 5 minutes to firm. Transfer to a large piping bag fitted with a medium-size tip. Beginning at the edge of one cupcake, pipe frosting in a concentric circl. Repeat with all cupcakes. (You may also simply spread frosting onto cupcakes.).
Title: Ginger-Jam Bread and Butter Pudding
Ingredients:
- 6 unsalted butter
- 1/3 golden raisin
- 3 dark rum
- 10 ginger marmalade
- 10 egg
- 4 sugar
- 1 heavy cream
- 3 ground ginger
- 2 1/4 demerara sugar
- 3/4
- 2
- 1
- 2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease a pudding dish or a shallow baking dish with the capacity of about 1 1/2-quarts with some of the butter.
3. Put the raisins in a small bowl, pour the rum over and microwave them for 1 minute, then leave them to stand. This is a good way to soak them quickly but juicily.
4. Make the sandwiches with the brown bread, butter and ginger jam (2 tablespoonfuls in each sandwich); you should have some butter left over to smear the top later. Now cut the sandwiches in 1/2 into triangles and arrange them evenly along the middle of the dish. I put 1 in the dish with the point-side uppermost and so on, then squeeze a sandwich-triangle down each side - but you do as you please. Sprinkle with the raisins and unabsorbed rum that remains in the bowl.
5. Whisk the egg yolks and egg together with the sugar, and pour the cream and milk. Pour this over the triangles of bread and leave them to soak up the liquid for about 10 minutes, by which time the pudding is ready to go into the oven. Smear the bread crusts that are poking out of the custard with the soft butter, mix the ground ginger and Demerara sugar together and sprinkle this mixture on your buttered crusts and the lightly over the rest of the pudding.
6. Sit the pudding dish on a baking sheet and put in the oven to cook for about 45 minutes or until the custard has set and puffed up slightly. Remove, let sit for 10 minutes - by which time the puffiness will have deflated somewhat - and spoon out into bowls, putting a pitcher of custard, should you wish, on the table to be served alongside.
Title: Minty Chocolate Crisps (Cookies)
Ingredients:
- 1 1/2 brown sugar
- 3/4 unsalted butter
- 2 water
- 1 1/2 water
- 2 eggs
- 2 all-purpose flour
- 2 1/2 baking soda
- 1 1/4 salt
- 1/2
- 3
Instructions:
1. In a heavy bottom saucepan, combine the brown sugar, butter and all the water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from the heat; stir in the chocolate chips until melted.
2. Transfer the chocolate to a large mixing bowl and let stand for 10 minutes. Using a mixer on high speed, add eggs one at a time, beating well after each addition.
3. Combine the flour, baking soda and salt in a separate bowl.
4. Add flour mixture to the chocolate mixture, beating on low speed until blended. Cover and refrigerate for 8 hours or overnight.
5. Next day (or after 8 hours) preheat oven to 350°F.
6. Roll dough into 1 inch balls. Place 3 inches apart on lightly greased baking sheets.
7. Bake at 350F for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies become crisp after cooling).
8. Immediately top each cookie with an Andes Mint. Let stand for 1-2 minutes and then spread mint over cookie.
9. Remove cookies to wire rack to completely cool.
Title: Quick Italian Chocolate Cookies
Ingredients:
- 1 flour
- 1 1/2 nutmeg
- 1 clove
- 1 cinnamon
- 2 water
- 1/2 eggs
- 2
- 1/2
Instructions:
1. Mix the cake mix,flour,and spices together in a bowl.
2. Add the water,eggs,oil and nuts. Mix until well blended.Then,roll into small balls (like meatballs). Place on cookie sheet.Bake at 350 degrees for about 10 minutes.
3. Let cool-then frost.
Title: Spiced Apple Heaven
Ingredients:
- 1/4 brown sugar
- 1/2 ground cinnamon
- 1 Cool Whip Lite
- 1 Cool Whip Free
- 1
Instructions:
1. Mix sugar and cinnamon in small bowl.
2. Gently stir into whipped topping.
3. Refrigerate until ready to serve.
4. Spoon about 1/3 cup apple pie filling over each cake slice.
5. Top with about 1/3 cup of the spice mixture.
6. Serve immediately.
Title: Ricotta custards with cherry sauce
Ingredients:
- 1 1/2 fat-free ricotta cheese
- 1 low-fat milk
- 2 eggs
- 2 lemon juice
- 2 vanilla
- 1/2 brown sugar
- 2 lemon juice
- 1/4 cornstarch
- 1 water
- 1/3
- 1
- 2
Instructions:
1. Preheat oven to 375'degrees.
2. Coat 4 1 cup baking cups with nonstick cooking spray.
3. In food processor combine ricotta cheese, milk, eggs, egg whites, lemon juice, vanilla, bread and brown sugar.
4. Whirl til smooth.
5. Pour into prepared dishes.
6. Place dishes in baking dish filled with 1 inch simmering water.
7. Bake 40-45 minutes til knife inserted in center comes out clean.
8. Remove from oven, cool and then chill.
9. Cherry Sauce: In small sauce pan combine cherries, preserves, lemon juice; mix cornstarch with water and add to cherries bring to a boil cook for 1 minute.
10. Cool and chill.
11. Serve over custard.
Title: Marvelous Peanut Butter Oatmeal Cookies
Ingredients:
- 3/4 peanut butter
- 1 brown sugar
- 1 1/2 water
- 1/2 egg
- 1 vanilla extract
- 1 oatmeal
- 3 all-purpose flour
- 1 1/2 baking soda
- 1/2 granulated sugar
Instructions:
1. Beat first three ingredients until creamy.
2. Beat in water, egg and vanilla.
3. Add combined dry ingredients; mix well.
4. Cover; chill about 2 hours.
5. Heat oven to 350°F
6. Shape into 1-inch balls; placing them on an ungreased cookie sheet.
7. Flatten with tines of fork dipped in granulated sugar to form crisscross pattern.
8. Bake 9 to 11 minutes or until edges are golden brown.
9. Cool 1 minute on cookie sheet: remove to wire rack.
10. Cool completely.
11. Store tightly covered.
Title: Jac's Favorite - Swedish Lemon Sour Cream Cardamom Squares
Ingredients:
- 1 2/3 flour
- 1/2 baking soda
- 1/8 salt
- 1/4 cardamom
- 3/4 butter
- 1 1/4 sugar
- 3 eggs
- 2/3 sour cream
- 1/8 lemon juice
- 1/2 lemon rind
- 1/8 icing sugar
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease a 8 inch cake pan and line with either parchment paper or waxed paper.
3. In a large bowl add the flour, baking soda, salt and cardamom, set aside until needed.
4. Beat the butter until creamy and slowly add the sugar beating until the mixture is light and fluffy.
5. Add the eggs one at a time, beating well after each egg.
6. Mix the sour cream with the lemon juice and lemon rind, blending well.
7. Fold the flour into the mixture in 3 batches alternating with the sour cream mixture.
8. Spoon into the cake pan making sure to smooth the surface and bake in a preheated 350 degree oven for 45 minutes until firm to the touch.
9. After removing from oven, you may want to loosen the cake with a knife so that it doesn't stick when you turn out onto a wire rack to cool completely.
10. When cold you may cut into squares, dust with icing sugar and enjoy.
Title: Egg Free Buttercream Cookie Icing
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 vanilla extract
- 4 icing sugar
- 2 milk
Instructions:
1. In a large bowl, cream together the butter, shortening, and vanilla.
2. Blend in the icing sugar, one cup at a time, beating well after each addition.
3. Beat in the milk and continue mixing until light and fluffy.
4. Keep icing covered until you are ready to decorate the cookies.
Title: French Cherry Clafouti
Ingredients:
- 4 eggs
- 3/4 sugar
- 1 milk
- 2 vanilla
- 3/4 flour
- 1 salt
- 1 sweet cherries
Instructions:
1. Butter a 10" deep-dish pie pan and set aside.
2. Beat eggs and sugar until frothy, about 2 minutes.
3. Add milk and vanilla and beat until smooth.
4. Stir in flour and salt.
5. Place cherries in bottom of pie pan and pour batter over cherries.
6. Place pie pan on baking sheet and bake at 375 for 10 minutes.
7. Reduce oven temperature to 350 and bake until top has puffed (it will sink on cooling) and toothpick inserted in center comes out clean, about 35 minutes.
8. Cool for about 20 minutes before serving.
Title: Snowball
Ingredients:
- 1 gelatin powder
- 1 1/2 cold water
- 1/4 boiling water
- 1 granulated sugar
- 1 salt
- 1 lemon juice
- 1 coconut
- 2
- 1/2
Instructions:
1. Sprinkle gelatine over cold water in a medium size bowl. Let stand for about 5 minutes.
2. Add hot water and stir to dissolve gelatine, then mix in sugar, salt, orange juice and lemon juice.
3. Refrigerate until partially set (about 1 hour).
4. Line a dome-shaped bowl with plastic wrap. (Moistening the bowl, first, will help to hold the plastic wrap in place.)
5. Prepare the whipped topping (what ever kind you've chosen) and then fold into the gelatin mixture.
6. Starting with pieces of cake; place layers of cake and gelatin in bowl, pressing down after each layer.
7. Set in refrigerator for at least 6 hours.
8. To serve: unmold onto serving plate and remove plastic wrap. Cover with whipped topping and then sprinkle with coconut, if desired.
Title: Gluten-Free Pretzel Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 2 corn syrup
- 1 potato starch
- 1/2 buckwheat flour
- 1/2 gluten free baking powder
- 1 salt
- 1/8
- 1 -2
Instructions:
1. Cream butter and sugar together.
2. Beat in egg and add corn sryrup.
3. Sift flour, baking powder, and salt together and add; mix well.
4. Shape into 7" pencil sized ropes.
5. Form into a horseshoe and bring ends down to center of rope overlapping and pressing ends forming a pretzel shape.
6. Arrange on greased baking sheets, and chill for 30 minutes to help retain shape.
7. Bake in a preheated 375* oven for 10 to 12 minutes.
8. Dip in chocolate once cooled if desired.
9. Enjoy!
Title: Chocolate Mousse
Ingredients:
- 1 evaporated milk
- 3 vanilla extract
- 1 sugar
- 1 chocolate chips
- 1/4 salt
- 2 heavy whipping cream
- chocolate curls
- fresh strawberries
Instructions:
1. In blender, combine the milk, vanilla, sugar, chocolate and salt; cover and process until smooth, about 1 minute; transfer to a large bowl.
2. In small mixing bowl, beat cream until soft peaks form.
3. Fold into chocolate mixture.
4. Spoon into dessert dishes.
5. Refrigerate until serving.
6. Garnish with chocolate curls and strawberries, if desired.
Title: Slow Cooked Squash and Pineapple
Ingredients:
- 1 chunk pineapple
- 1 brown sugar
- 1/3 cinnamon
- 1
Instructions:
1. Peel and seed squash then chop into 1" inch sized chunks. Place into slow cooker.
2. In a medium sized bowl mix pineapple (including liquid), sugar, and cinnamon.
3. Add to the slow cooker and cover. Cook on low for 7-8 hours.
4. Stir and serve.