lumicero/recipes-ing2inst huggingface dataset:
Title: Candied Kumquats in Syrup
Ingredients:
- 1 sugar
- 4 kumquats
- 1 water
Instructions:
1. Bring the sugar and water to a boil in a small saucepan over medium high heat and stir until the sugar has been dissolved.
2. Reduce the heat to medium low.
3. Add the kumquat slices and simmer until tender and almost translucent, about 15-20 minutes.
4. Let cool in the syrup.
5. Kumquats can be refrigerated in an airtight container up to 2 weeks.
Title: Pecan Pound Cake
Ingredients:
- 1 margarine
- 1 2/3 sugar
- 5 eggs
- 2 all-purpose flour
- 1 vanilla extract
- 1 pecans
- 1
Instructions:
1. Cream margarine and sugar together until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Sift flour three times.
4. Add flour and flavorings to sugar mixture, beating constantly.
5. Fold nuts into batter.
6. Pour into greased and floured tube pan or a 9 x 5 inch loaf pan.
7. Bake at 325 degrees for 1 hour, or until cake tests done.
8. Remove from pan to cool.
Title: Mom's Honey Applesauce Cake With Honey Broiler Icing
Ingredients:
- 1 egg
- 1 1/2 honey
- 1/2 flour
- 6 clove
- 1/2 cinnamon
- 1 1/2 nutmeg
- 1/2 salt
- 3/4 baking soda
- 2 applesauce
- 3 butter
- 1/2 honey
- 2/3 cinnamon
- 1 coconut
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, beat egg, then mix in honey. Stir in oil.
3. Sift flour, spices, salt and baking soda together.
4. Stir dry ingredients alternately with applesauce into wet ingredients. Batter will be stiff.
5. Pour into a 9x13 cake pan. Bake for 1 hour, or until a skewer poked into cake comes out clean.
6. Cream butter and honey. Mix in remaining ingredients.
7. Spread icing on cake when finished baking (no need to cool), and put back in oven.
8. Broil 3 or 4 minutes until it browns (watch carefully! It can get very dark before you know it!).
Title: 1-2-3 Peach Cobbler
Ingredients:
- 1/2 cinnamon
- 1 vanilla extract
- 2 cornstarch
- 1 margarine
- 1/4 all-purpose flour
- 2 sugar
- 1 nutmeg
- 1 brown sugar
- 2/3
- 1/2
- 2/3
- 1/2
- 1
Instructions:
1. Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in a saucepan over medium heat.
2. Stir constantly until mixture thickens and bubbles.
3. Add sliced peaches to mixture.
4. Reduce heat and simmer for 5 to 10 minutes.
5. In another saucepan melt margarine and set aside.
6. Lightly spray an 8-inch square glass dish with cooking oil spray.
7. Pour hot peach mixture into the dish.
8. In another bowl, combine pancake mix, flour, sugar, and melted margarine.
9. Stir in milk.
10. Quickly spoon this mixture over peach mixture.
11. Combine nutmeg and brown sugar.
12. Sprinkle mixture on top of batter.
13. Bake at 400° F for 15 to 20 minutes or until golden brown.
14. Cool and cut into 8 squares.
Title: Chocolate Yum Yums!
Ingredients:
- 3 powdered sugar
- 2 peanut butter
- 2 chocolate chips
- 12 butter
- 4
- 1/2
Instructions:
1. Melt butter and peanut butter.
2. Stir in rice krispies.
3. In double-boiler, melt parafin and chocolate chips.
4. Make small balls out of rice krispie mix. Chill for one hour or freeze.
5. Dip balls into chocolate.
6. Place on wax paper to set!
Title: Holly Jolly Fruit Cake
Ingredients:
- 20 pitted dates
- 8 raisins
- 6 walnut meats
- 4 pecans
- 4 shortening
- 4 sugar
- 1 honey
- 1/2 eggs
- 1/2 flour
- 5 salt
- 1 3/4 baking powder
- 1 allspice
- 1 nutmeg
- 1
- 1/2
- 1/4
Instructions:
1. Line greased 3 1/2 x 7 1/2 inch loaf pans with waxed or parchment paper, allowing 1/2 inch to extend above all sides of pans. Do not flatten.
2. Shred fruit mix.
3. Halve cherries, nut meats, and dates. (If you use pineapple and citron instead, cut the size of almonds).
4. Dredge fruit in 1/4 cup flour.
5. In large bowl, cream shortening and sugar; add honey and eggs; beat well.
6. In small bowl, mix 1 1/2 cups of the flour with dry ingredients.
7. Alternately add flour mixture and liquid of choice to the creamed mixture.
8. Pour batter over floured fruits and mix well.
9. Pour batter into prepared pans.
10. Place a pan containing 2 cups of water on bottom shelf while baking. Cakes baked with water have greater volume.
11. BAKE at 250 degrees 3-4 hours.
12. IF DECORATING with nuts and cherries, place on cakes 2 hours before done.
13. Before wrapping up cake the first time, mom drizzled brandy or rum over each cake. Then, once a week she drizzled more liquid on them.
14. Store in covered container in a cool place.
Title: Grilled Apricot Sundaes With Bittersweet Chocolate and Pecans
Ingredients:
- 3/4 pecans
- 8 apricots
- 1 canola oil
- 4 bittersweet chocolate
- 1 butter pecan ice cream
- 8 chocolate ice cream
- of fresh mint
Instructions:
1. Preheat oven to 350 degrees. Place pecans on rimmed baking sheet. Bake until lightly toasted, about 3-5 minutes. Watch carefully because nuts burn easily. Remove from pan and set aside.
2. Heat grill. Generously brush apricots on both sides with oil. Grill cut side down for 2 to 3 minutes or until grill-marked. Turn and grill 1 to 2 minutes or until heated through. The apricots need to be soft enough to cut with a spoon. Set aside.
3. Melt chocolate in top of double boiler over barely simmering water, stirring frequently. Heat chocolate only enough to melt it.
4. Place 2 apricot halves, cut side up, in each of 8 bowls. Top with scoop of ice cream. Drizzle with melted chocolate and top with toasted nuts. If desired, garnish each with whipped cream and sprig of fresh mint.
Title: Cherry Surprise Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 miniature marshmallows
- 1 1/3 cherry pie filling
- 1
Instructions:
1. Spray a 9x13-inch cake pan with non-stick cooking spray.
2. Put mini marshmallows in pan.
3. Mix pie filling and Jello in small bowl and set aside.
4. Make cake according to package directions and pour over marshmallows in pan.
5. Drop pie filling and Jello mixture by spoonfuls over cake.
6. Bake for 35-40 minutes at 350.
7. IT IS A SURPRISE WHEN MARSHMALLOWS COME TO THE TOP AND THE FILLING ENDS UP ON THE BOTTOM!
Title: Peach Streusel Crisp
Ingredients:
- 9 sugar
- 1/2 cinnamon
- 1 vanilla extract
- 1/4 flour
- 1 -2 butter
- 8 flour
- 1 sugar
- 2/3 cinnamon
- 1
Instructions:
1. Preheat oven to 350°F Grease only the bottom of an 8x8" dish.
2. Cut an X in the bottom of each peach. Plunge the peaches into boiling water for 15 seconds each, then peel away the skin. Cut the peaches in half and discard the pits. Slice peaches and place in a large bowl. Add sugar, flour, cinnamon and vanilla; toss to coat.
3. In another bowl, combine flour, sugar and cinnamon. Cut in butter with two knives or your fingers until the mixture resembles coarse sand.
4. Put the peaches in the prepared pan, top with the streusel, and bake 30 minutes until the streusel is golden brown and the juices are beginning to bubble up through the streusel.
Title: Chocolate Emergency Cookies With Vanilla Icing
Ingredients:
- 6 bittersweet chocolate
- 6 butter
- 8 flour
- 1 1/2 baking powder
- 1/3 salt
- 1 1/2 dark brown sugar
- 1/2 granulated sugar
- 3/4 eggs
- 3/4 vanilla extract
- 3 butter
- 1 1/2 heavy cream
- 4 vanilla extract
- 1/3 confectioners' sugar
- 3/4
- 2 3/4
Instructions:
1. In the top of a double boiler, melt the chips, chopped up chocolate and 4 tbsp butter. When melted, set aside to cool.
2. Sift together flour, cocoa, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the remaining 4 tbsp of butter in with both sugars. When mixed, add eggs abd vanilla. Mix in the slightly cooled chocolate mixture, until just combined.
4. Stir in flour mixture, mixing only until completely combined.
5. Cover bowl with plastic wrap and refegerate for.
6. 25 minutes.
7. Preheat oven to 350ºF Grease the cookie sheets.
8. Using a heaping tablespoon measure, scoop out enough for 12 cookies on a sheet.
9. Bake one sheet at a time for @ 9 to 11 minutes.Do not overbake, the cookies will firm up when they have cooled.
10. Allow cookie to cool for a minute before moving them off the cookie sheet. When cool, frost with Vanilla Icing.
11. Vanilla Icing-.
12. Beat the butter until creamy.
13. Gradually add the cream vanilla, and confectioners sugar and beat well.
14. If necessary, add more confectioners sugar. The icing should be fairly stiff, not soupy.
15. Spread a thick layer on each cookie.
Title: Rhubarb Meringue Pie
Ingredients:
- 1 rhubarb
- 2 sugar
- 1 1/2 flour
- 1 1/2 salt
- 1/2 milk
- 3 vanilla extract
- 1 sugar
- 1
- 3
- 1/4
Instructions:
1. Mix sliced rhubarb, sugar (the 1 1/2 cups,) flour and salt, set aside.
2. Beat the egg yolks add milk,and vanilla extract.
3. Add to rhubarb mixture.
4. Put in pie shell and bake at 375 degrees fo 60 minutes.
5. Shortly before done mix egg whites with gradually added sugar and beat with electric mixer until very stiff.
6. Top pie with with meringue and bake again until light golden brown, about 5 min.
Title: Citrus Yogurt Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 salt
- 2 eggs
- 3/4 sugar
- 2 oranges, zest of
- 2 oranges, juice of
- 3/4 plain yogurt
- 1/3 olive oil
- 1 vanilla extract
- 2 oranges, juice of
- 4 sugar
Instructions:
1. Preheat oven to 350°F Butter and flour your bundt pan and set aside.
2. In a large bowl, mix together the flour, baking powder, and salt.
3. In another bowl, combine the sugar and the orange zest together. Blend well so that the oils in the zest release into the sugar and becomes fragrant. Beat the eggs into the sugar until well combined and stir in the yogurt, orange juice, vanilla and olive oil. Add in flour mixture and stir until everything is all mixed.
4. Pour batter into the bundt pan, smoothing the tops with a spatula. Bake for 30-40 minutes or until the tops are golden and a cake tester inserted in the middle comes out clean. Cool for 5 minutes before inverting onto a wire rack.
5. While cake is cooling, mix together the sugar and the orange juice in a small saucepan until the sugar melts. Using a pastry brush, generously brush the orange syrup over the cake. Poke the cake a few times with a skewer if need be to help soak in the syrup, because the wetter this cake gets with the orange syrup the better it will be.
Title: Eclair Cake
Ingredients:
- 24 graham crackers
- 2 French vanilla instant pudding
- 3 milk
- 1 frozen non-dairy topping
- 1 sugar
- 1/4 milk
- 1/3 butter
- 1/4 vanilla
- 1
Instructions:
1. Line 9 x 12 pan with graham crackers.
2. Mix pudding with milk and stir in whipped topping till smooth/no lumps. Pour half of pudding over graham crackers.
3. Layer with more crackers and the rest of the pudding.
4. Top with graham crackers again.
5. ICING: Mix sugar, milk and cocoa in saucepan and bring to a good boil for one minute. Add butter and vanilla, mix well. Pour over the graham crackers and chill for 24 hours.
Title: Vanilla Buttercream Frosting
Ingredients:
- 1/2 butter
- 4 1/2 confectioners' sugar
- 1 1/2 vanilla extract
- 5 -6 2% low-fat milk
Instructions:
1. In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
2. Almond Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon almond extract for the vanilla.
3. Chocolate Buttercream Frosting : Reduce confectioners' sugar to 4 cups and add 1/2 cup baking cocoa; increase milk to 6-7 tablespoons.
4. Lemon Buttercream Frosting : Substitute 5-6 tablespoons lemon juice for the milk; add 1 teaspoon grated lemon peel.
5. Orange Buttercream Frosting : Substitute 5-6 tablespoons orange juice for the milk; add 1 teaspoon grated orange peel.
6. Peanut Butter Frosting : Substitute peanut butter for the butter; increase milk to 6-8 tablespoons.
7. Peppermint Buttercream Frosting : Substitute 1/2 to 3/4 teaspoon peppermint extract for the vanilla.
Title: White Chocolate Buttercream Icing
Ingredients:
- 8 1/4 sugar
- 2 1/4 water
- 3/4 light corn syrup
- 18 unsalted butter
- 6 unsalted butter
- 6 pure vanilla extract
- 4 1/2 imported white chocolate
- 32
Instructions:
1. Combine 2 cups sugar, 3/4 cup water and 1/4 cup corn syrup in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 234 to 240 degrees F(soft ball stage).
2. Meanwhile, using a heavy-duty electric mixer, beat 6 egg whites with 3/4 cup sugar in large bowl until soft peaks form. Beat in hot syrup in slow steady stream. Beat on medium speed until egg white mixture cools to room temperature, about 20 minutes.
3. Cream 2 cups plus 2 tablespoons (4 1/2 sticks) butter in medium bowl until light and fluffy. Gradually beat into egg white mixture (mixture may appear curdled). Continue beating until smooth, light and fluffy.
4. Place 2/3 pound chocolate in top of double broiler over barely simmering water. Turn off heat and stir until chocolate melts. Cool slightly. Using low speed, gradually beat chocolate into buttercream. Mix in 1 1/2 teasps vanilla. Transfer to large bowl.
5. Repeat process 2 more times with remaining ingredients. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before beating slightly to restore mixture.).
6. Makes enough to frost and decorate a 6", 9" and 12", three tier wedding cake.
Title: Banana Butterscotch Souffles You Won't Believe are Low Fat
Ingredients:
- 3 white sugar
- 1/4 bananas
- 2
Instructions:
1. Preheat the oven to 450 degrees.
2. Spray your bowls (or ramekins) with cooking spray.
3. Beat the egg whites until there are soft peaks.
4. Slowly add the sugar as you continue to beat the egg whites until they hold stiff peaks.
5. Put the butterscotch chips in a food processor and pulse until they are chopped.
6. Set aside.
7. Using a small hand grater, grate the bananas into the egg whites.
8. Then add the butterscotch chips.
9. Fold everything together.
10. Put the bowls onto a cookie sheet.
11. Put the egg mix into each bowl.
12. Run a knife around the inside of each bowl.
13. Bake in the center of the oven for 15 minutes or until puffed and golden brown.
Title: Lemon Cream Dessert
Ingredients:
- 1 1/2 sugar
- 1 1/2 cornstarch
- 1 1/2 cold water
- 3 butter
- 3 lemon zest
- 2 lemon juice
- 1/2 all-purpose flour
- 1 walnuts
- 1 butter
- 1/2 cream cheese
- 1 confectioners' sugar
- 1 milk
- 2 vanilla instant pudding mix
- 2 vanilla
- 1
Instructions:
1. In a small saucepan, combine sugar and cornstarch, gradually stir in water until smooth. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat.
2. Stir a small amount of hot filling into egg yolk, return egg yolk mixture to the pan, stirring constantly. Bring to a gentle boil cook and stir for 1 minute. Remove from the heat, stir in butter and lemon peel. Gently stir in lemon juice.
3. Refrigerate until cool.
4. In a small bowl combine flour and nuts.Cut in butter until mixture resembles coarse crumbs.Press into a 13x9x2-inch baking pan.
5. Bake at 350°F for 15 minutes or until edges are golden brown. Cool on wire rack.
6. In a mixing bowl, beat the cream cheese and confectioners sugar until smooth.Carefully spread over crust. Spread the cooled lemon mixture the cream cheese.
7. In another bowl, beat milk and pudding mixes on low for 2 minutes beat in vanilla.Fold in half of the whipped topping.
8. Spread this over the lemon mixture.Spread the remaining whipped topping over this.
9. Chill for at least 4 hours.
10. I try to make this at night so it has plenty of time to get cold and set.
Title: Honey Almond Briouats
Ingredients:
- 350 marzipan
- 50 orange flower water
- 1/2 phyllo pastry sheets
- 4 butter
- 8 -10 honey
- 125
- 260
Instructions:
1. In a bowl mix together the marzipan, chopped almonds, almond extract and 1 tablespoon of the flower water.
2. Stack the phyllo sheets on a cutting board and cut into strips of about 11 cm/ 4 1/2 in wide and 30cm/ 12 in long. Wrap the strips in a moistened kitchen towel and cover with cling wrap to keep from drying out.
3. Place one strip of phyllo on your work surface and brush with melted butter. Fold the strip in half lengthwise (making it about 5,5cm / 2 1/4 in wide) and brush with butter again.
4. Place a tablespoon of the almond filling on one end of the strip and fold over making a triangle. Continue folding the triangle enclosing your filling until you reach the end of the strip.
5. Roll up all your strips this way and place on a wax paper lined baking sheet. Brush the tops with melted butter.
6. Preheat your oven to 180ºC / 350ºF. Bake them on the middle shelf for 20-25 minutes until golden.
7. While the briouats are baking put the honey and the 3 remaining tablespoons of flower water in a sauce pan. Bring to a boil right before the briouats come out of the oven. Reduce the heat of the pan and plunge the briouats - 2 at a time - into the hot honey mixture. Leave in for 10 seconds remove with slotted spoon onto wax paper.
8. Leave to cool (this is the hardest part!) and eat the same day (this is the easiest part !).
Title: Nannie's Apple Crisp
Ingredients:
- 3 tart apples
- 1 -2 sugar
- 1/2 water
- 1 flour
- 1 light brown sugar
- 1 pecans
- 1/2 butter
- 1 cinnamon
- 1/2 nutmeg
- 1/4 clove
Instructions:
1. Peel and core 3 tart apples and slice thinly.
2. Butter an 8" x 8" baking dish.
3. Cover the bottom of the dish with half of the apples.
4. Pour 1/2 cup water over apples.
5. Sprinkle with sugar <U+0096> for sweetness if desired.
6. Cover with remaining apples.
7. Combine the flour, light brown sugar, and chopped pecans.
8. Cream butter and work into mixture gradually until mixed.
9. Add cinnamon, nutmeg and cloves, and mix thoroughly.
10. Spread mixture evenly over apples, pressing down at the edges and cutting several gashes to permit steam to escape.
11. Bake at 350 for 50 minutes.
12. Serve warm with a scoop of vanilla ice cream or whipped cream!
13. YUMMY!
Title: Mama's Orange (Or Lime) & Coconut Cake
Ingredients:
- 8 self raising flour
- 8 margarine
- 6 butter
- 2 sugar
- 3 eggs
- 3 oranges, zest of
- 1 baking powder
- 3/4 water
- 1 icing sugar
- margarine
- dragees
Instructions:
1. Cream the margarine and the sugar until light and fluffy. Whisk the eggs into the sugar/margarine mixture.
2. Slowly add the flour (sieved), baking powder, orange zest and coconut. Stir in a figure of 8 fashion.
3. Gradually add enough water to loosen the cake mix up a bit. It should be the consistency of a slightly thin custard.
4. Pour into a non stick cake tin, preferably with loose bottom. I use an 8'' round tin for this cake.
5. Bake on a middle/top shelf in the oven at 180 c for around 45 mins or until a skewer comes out clean.
6. Remove from tin and cool on wire rack. Once cooled, top with the icing or dust with icing sugar.
7. To make the icing, beat the margarine with the sugar & enough of the juice to form a spreadable icing. Cover the top of the cake & decorate with the jelly slices & dragees / silver balls.
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 1 brown sugar
- 1 1/3 eggs
- 3 carrots
- 3 walnuts
- 1 self raising flour
- 2 1/2 bicarbonate of soda
- 1/2 mixed spice
- 2 butter
- 30 cream cheese
- 80 lemon rind
- 1 icing sugar
- 1 1/2
Instructions:
1. Preheat oven to 180.
2. Grease a 22cm round cake tin and line with baking paper.
3. Beat oil, sugar and eggs in a small ball with an electric mixer until thick and creamy.
4. Transfer mixture to a larger bowl; using a wooden spoon, stir in carrot and nuts, then siffted dry ingredients. Pour the mixture into your prepared tin.
5. Bake in preheated oven for about 1 1/4 hours. Stand cake for 5 minutes before transfering to a wire to cool.
6. FROSTING:
7. Beat butter, cream cheese and rind in a small bowl with electric mixer until light and fluffy; gradually beat in icing sugar until smooth. Spread on top of cooled cake.
Title: Apple Cake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 3/4 shortening
- 1 sugar
- 4 eggs
- 1 vanilla
- 6 baking apples
- cinnamon
Instructions:
1. Combine first 3 ingredients together.
2. In another bowl, mix shortening, sugar, eggs and vanilla together. Add dry ingredients.
3. Spread 1/2 of dough into 9x13 pan.
4. Peel and slice apples. Place in bowl. Microwave for 6 minutes, toss (cook more if needed).
5. Lay slightly cooled apples over base.
6. Sprinkle with cinnamon.
7. Take spoonfuls of batter, dip in flour. Flatten with fingers to 3/4 cm thick. Cover all apples.
8. Bake at 350 degrees or 45 minute.
Title: Raspberry Fluff
Ingredients:
- 6 vanilla instant pudding mix
- 32 vanilla yogurt
- 16 frozen raspberries
- 8 -16 Cool Whip
Instructions:
1. Mix pudding and yogurt together until smooth. Gently stir the cool whip and raspberries a few minutes before serving.
2. serve chilled.
Title: Lemon Mousse Cake
Ingredients:
- 3 lemons
- 1 sugar
- 1/4 water
- 1/4 lemon peel
- 6 lemon juice
- 1/4 unflavored gelatin
- 1 1/4
- 1 3/4
- 1
Instructions:
1. Peel 3 lemons using a small, sharp knife.( I use a potaot peeler) Cut only the thin outer skin.
2. Set the peel from 2 lemons aside; discard peel from third lemon.
3. Now peel the white layer off the lemons, cutting through the thin membrane surrounding the flesh.
4. Discard the pith (the white layer) and slice the lemon into thin, uniform slices. Discard any seeds.
5. Place the peel in the blender or food processor with the 1/4 cup water.
6. Puree together and place in a small,heavy saucepan with the sugar; stir to blend.
7. Boil 5 minutes without stirring until a syrup is formed; remove from heat.
8. Place the yolks in a mixing bowl and lightly beat with a whisk.
9. Very gradually add the hot sugar syrup to the egg yolks while beating with a whisk.
10. The hot syrup cooks the yolks, creating a custardlike consistancy.
11. Take care not to add the syrup all at once or it will scramble the eggs.
12. Whisk vigorously for 8-10 minutes or beat with an electric mixer until thick and light.
13. Place the lemon juice in a small bowl and sprinkle the gelatin on top;allow to stand 5 minutes to soften, stirring occasionally.
14. Place the bowl of softened gelatin in a pan of simmering water for 3 to 5 minutes or until gelatin is completely disolved.
15. Whip the cream until it forms soft peaks.
16. Stir the warm, disolved gelatin into the beaten egg mixture.
17. Gently fold in the whipped cream using an under-over motion with a spatula, turning the bowl with each stroke.
18. Pour the lemon mousse into the chocolate brownie crust-lined springform pan.
19. Smooth the top and carefully arrange the lemon slices in a circle on top of the lemon mousse in a circle close to the edge.
20. Cover with plastic wrap and chill for at least 6 hours or overnight.
21. Serve chilled.
Title: Oreo Pie
Ingredients:
- 2 butter
- 1/4 sugar
- 1 1/2 cornstarch
- 1/3 salt
- 1/2 cocoa powder
- 6 butter
- 2 3/4 vanilla
- 4 heavy cream
- 1 powdered sugar
- 2 vanilla
- 1
- 1/4 - 1/2
- 1
Instructions:
1. Crust:
2. mix oreo crumbs and butter together.
3. Press into a pie pan.
4. Bake at 350 for 8 minutes.
5. Cool.
6. Filling:
7. Sift together the sugar, cornstarch, salt and cocoa in a medium saucepan.
8. Blend in the egg yolks, milk, and butter with a whisk.
9. Cook and whisk constantly over medium-medium high heat for 6-8 minutes or until the mixture boils and thickens, then cook for 1 minute more.
10. As the mixture comes to a boil it will start to look lumpy. Just whisk vigorously to smooth it out.
11. Remove from heat and stir in the vanilla.
12. Poor into crust.
13. Cover with plastic wrap.
14. Refrigerate for 6-8 hours.
15. Serve with sweatened whipped cream topping:
16. Beat topping ingredients in a mixing bowl until soft peaks form, scraping sides of bowl periodically. Do not over whip!