lumicero/recipes-ing2inst huggingface dataset:
Title: St. Patrick's Day Brownies
Ingredients:
- 1/3 water
- 1/3 eggs
- 2 pecans
- 1 chocolate chips
- 1 butter
- 1/2 margarine
- 2 corn syrup
- 2 hot water
- 2
- 1 -3
Instructions:
1. Heat oven to 350°F Grease bottom only of 13x9-inch pan. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs using spoon, about 50 strokes or until well blended. Stir in pecans and 1 cup of the chocolate chips (reserve remaining chocolate chips for glaze). Spread batter in pan.
2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
3. In medium bowl, stir all frosting ingredients using spoon until well blended. Spread frosting over brownies.
4. In 1-quart saucepan, heat reserved chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. For brownies, cut into 8 rows by 6 rows.
5. *don't like mint? try using raspberry-flavored chocolate chips for the mint ones and tint the mint frosting pink.
Title: Lemon Tea Cakes
Ingredients:
- 2 1/2 flour
- 2 sugar
- 1 baking powder
- 1/2 baking soda
- 1/8 salt
- 1 1/4 buttermilk
- 1/2 shortening
- 1 margarine
- 4 vanilla
- 4 lime peel
- 4 lime juice
- 2 water
- 2 powdered sugar
Instructions:
1. Heat oven to 350.
2. Grease and flour a baking pan.
3. Mix flour, sugar, baking soda, baking powder, and salt.
4. Add the milk, shortening and vanilla.
5. Mix together.
6. Add the egg whites, 1 tablespoon citrus peels, and 1 tablespoon citrus juice.
7. Mix together and bake for 35 to 40 minutes.
8. Cool for 10 minutes.
9. Remove from baking pan and cool completely.
10. While cakes are cooling mix together the icing ingredients 3 tablespoons shredded lemon peel, 3 tbl lemon juice, 2 tablespoons water and the powdered sugar.
11. Using s serrated knife, trim edges and top of cake so smooth and straight. Cut 1 1/2 inch squares, diamonds, hearts or circles. Brush off crumbs and place cake pieces on wax paper.
12. Insert long fork into cake hold over icing drip icing over cake. Cover sides, and top.
13. Place iced cakes on wire rack. Making sure the cakes don't touch. Repeat. Let dry 15 minutes.
14. Repeat with second layer of icing place cake on top of fork. Do not poke cake.
15. To decorate, let icing dry. Top with icing flowers, candied violets and lilacs, edible flowers, silver decorative candies or melted semisweet chocolate drizzled. Cover cakes in covered container for up to 48 hours.
Title: Last-Minute Christmas Cake
Ingredients:
- 575 sultanas
- 225 raisins
- 225 lemon, juice and rind of
- 1 black treacle
- 1 port wine
- 150 sherry wine
- 125 whole wheat flour
- 125 plain white flour
- 1 mixed spice
- 1 ground cinnamon
- 225 butter
- 225 dark brown sugar
- 4 eggs
- 175
- 25
Instructions:
1. Put the mixed dried fruit, sultanas, rind and juice and treacle into a saucepan with the port and bring to the boil.
2. Remove from the heat, cover and leave to get cold.
3. Meanwhile, set the oven to 150C/300/gas mark 2 and line a 20cm/8 inch square tin or four 10cm/4 inch round tins with greaseproof paper.
4. Sift the flours with the spices on to a plate.
5. Cream the butter and sugar until very light, then alternately beat in the fruit, eggs and flour.
6. Finally stir in the cherries and almonds.
7. Spoon the mixture into the tins or tins, hollowing out the centre very slightly so that the surface will be flat.
8. Bake the large cake for 2-3 hours and the small ones for 1 1/2 -1 3/4 hours, or until a skewer inserted in the middle comes out clean.
9. Leave to cool in the tin(s).
Title: Banana Bread Pudding
Ingredients:
- 1 milk
- 1/2 banana
- 1 sugar
- 1
Instructions:
1. chop bread and banana into cubes.
2. pour in milk and sugar.
3. wait for stand for 5 minutes.
4. put in oven.
Title: Super Fast, Delicious, Easy, and Ooey Gooey Caramel Corn
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/2 corn syrup
- 12
Instructions:
1. In a saucepan, bring to a boil butter, brown sugar, and corn syrup.
2. Place popped popcorn in large bowl and drizzle caramel mixture gradually over popcorn, while tossing and stirring to coat evenly.
3. Make sure to scrape the bottom as the mixture settles.
4. We love to serve it warm in all its ooey gooey goodness! Once you start, you can't stop.
Title: Virgin Chocolate Chunk Brownies With Maple & Benton Bacon
Ingredients:
- 4 bittersweet chocolate pieces
- 1/3 extra virgin olive oil
- 2 eggs
- 3/4 granulated sugar
- 2 maple syrup
- 1/4 sea salt
- 1/2 whole wheat pastry flour
- 1/3
Instructions:
1. Preparation:
2. Preheat the oven to 350F Line an 8-inch (20cm) square baking pan with foil and spray foil with cooking spray.
3. Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the COR olive oil and set aside to cool slightly.
4. Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes. Beat in the syrup and salt, then fold in the cooled chocolate mixture. Fold in the BRM flour, then gently stir in the bacon. Pour into the prepared pan.
5. Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top. Let cool completely. Cut into squares.
Title: Peach-Ginger Crumble
Ingredients:
- 1 pears
- 2 dark brown sugar
- 1/4 cornstarch
- 4 vanilla
- 1 canola oil
- 1 ground cinnamon
- 12
- 1
- 1/2
Instructions:
1. Preheat oven to 350. Spray 9-inch deep-dish pie plate with nonstick cooking spray.
2. Combine peaches, pears, apricots, 2 tablespoons brown sugar, cornstarch and vanilla in large bowl. Toss gently until well blended. Place in prepared pie pan; set aside.
3. Place gingersnaps in resealable food storage bag. Crush cookies with rolling pin to form coarse crumbs.
4. Combine crumbs, remaining 2 tablespoons brown sugar, oil and cinnamon; mix well.
5. Sprinkle evenly over fruit.
6. Bake 30 minutes or until fruit is bubbly. Transfer to wire rack, let stand 10 minutes.
Title: Raspberry Cream Cheese Tart
Ingredients:
- 1 all-purpose flour
- 1/3 powdered sugar
- 1/2 butter
- 4 cream cheese
- 1/2 sugar
- 2 eggs
- 1/2 heavy whipping cream
- 1/2 vanilla
- 1 lemon, zest of
- 1 raspberries
- confectioners' sugar
Instructions:
1. Lightly grease pan. Preheat oven to 425°F.
2. For crust- combine flour and sugar, add butter until pastry starts to come together and form clumps. Place in pan using your fingertips to press out and up sides. Place in freezer for 15 minutes ( this will prevent the crust from shrinking when it bakes).
3. Bake until crust is golden brown. About 15 minutes. Cool.
4. For Filling- with electric mixer mix cream cheese until smooth. Add sugar until incorporated. Add eggs, one at a time, and process until blended and smooth. Add remaining ingredients and mix until smooth.
5. Place the tart pan on a larger baking pan and add the raspberries. Carefully pour the filling on top of the berries. Bake 35-40 minutes or until filling is set. cool n wire rack.Sprinkle with powdered sugar and decorate with berries and whipped cream (optional).
Title: Easy Banana Sheet Cake
Ingredients:
- 1 banana
- 1 water
- 1/3 eggs
- 1/3
- 3
- 1/2
Instructions:
1. In a large bowl, beat cake mix, bananas, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes.
2. Stir in chopped toffee bars or chopped nuts and pour into a greased and floured 13 X 9 inch baking pan.
3. Bake at 350 degrees for 35-40 minutes. Cool.
4. If frosting is desired, a chocolate or caramel frosting works well. If no frosting is desired, top servings with caramel topping and sliced bananas.
Title: Simple Peach Delight
Ingredients:
- 2 unsalted butter
- 2 brown sugar
- 5
Instructions:
1. Grill the peaches cut side down for about 5-10 minutes or until they are soft but not squishy.
2. Melt the butter in a small saucepan and add the brown sugar. Swirl around for a few seconds till it just starts bubbling.
3. Place 2 halves of the peaches cut side up on a plate and drizzle with the sauce. Serve warm with a scoop of vanilla ice cream.
Title: Cake Dip
Ingredients:
- 15 low-fat vanilla yogurt
- 12 Cool Whip
- 8
- 2
- 1
Instructions:
1. Stir dry cake mix, cool whip, and yogurt together until well incorporated. Can add more yogurt and cool whip if you want the dip to be a thinner consistency.
2. Decorate with sprinkles or use funfetti cake mix.
Title: Guinness Brownies
Ingredients:
- 1 butter
- 6 bittersweet chocolate
- 2 sugar
- 3/4 eggs
- 3 flour
- 1 sweetened flaked coconut
- 1
- 2
- 6
Instructions:
1. Preheat oven at 350 degrees F.
2. Melt butter in a large microwave safe bowl with chocolate. Add sugar and cocoa and stir until the sugar is dissolved.
3. Add eggs, stir until incorporated into the sugar and chocolate mixture. The batter should be glossy.
4. Add Guinness, flour, coconut and chocolate chips to bowl.
5. Pour into a buttered 9x12 inch pan.
6. Bake at 350 degrees F for 20-24 minutes.
7. When done, the brownies will be puffed slightly around the edges of the pan, but gooey in the middle.
Title: Chocolate Creme Brulee, S'mores Style
Ingredients:
- 12 bittersweet chocolate chips
- 1 heavy cream
- 1/2 sugar
- 9 brown sugar
Instructions:
1. Heat the quart of heavy cream in a double boiler. Add 1/4 cup of the sugar. Whisk over heat till mixture reaches 150°. Add chocolate chips and continue whisking until chocolate melts.and keep on a low heat.
2. Place the nine yolks in a mixing bowl and add remaining sugar (1/4 cup). Whisk eggs and sugar together. Begin adding the cream/chocolate mixture ( a little at a time) into the egg yolks. Do not add all at once as you don't want scrambled eggs, do you? You really need to temper the eggs if you want a smooth custard. Continue adding until all ingredients are well incorporated.
3. Strain the mixture into another mixing bowl to make sure there are no bits of scrambled egg in the mixture. Refrigerate overnight. This extra time in the fridge ensures a creamy texture for the creme brulee.
4. After the mixture has chilled overnight, ladle into 5-oz ramekins, filling to just below the rim. Place in a 9x13 baking pan and fill the bottom of the pan with about an inch of hot water. The water will ensure a nice, even baking. Place the pan in a preheated 300° oven and bake for about an hour, until the custards are film on top. Remove the desserts from the oven, drain off the water and place in the refrigerator for six hours.
5. Remove from the fridge after the six-hour period and blot off any moisture that might have accumulated on the surface of the custards.
6. Coat the top of each with brown sugar and using a gourmet's torch, brown and caramelize the sugar on top. Add mini marshmallows and graham crackers. Using the torch one more time, toast the marshmallows and serve right away.
Title: "chômeur's" Pudding
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/4 margarine
- 1 sugar
- 1 milk
- 1 egg
- 1/4 vanilla
- 2 brown sugar
- 2 boiling water
- 1/4 margarine
Instructions:
1. Preheat oven to 325F.
2. Mix flour and baking powder, set aside.
3. In a bowl, beat eggs, sugar, and margarine.
4. Incorporate flour, alternating with milk.
5. Without spreading it, pour preperation into a greased 13"x9" pan.
6. Mix all the ingredients for the sauce in a saucepan.
7. Boil for 2 minutes.
8. Pour over top of the dough.
9. Bake 45 minutes.
Title: Cookie Bears
Ingredients:
- 1 sugar
- 1/2 butter
- 1 eggs
- 2 vanilla
- 1 oatmeal
- 2 flour
- 1 1/2 baking powder
- 1 salt
- 1/4
Instructions:
1. Throughly combine the oatmeal, flour, baking powder and salt.
2. Set aside.
3. Beat sugar and butter with an electric mixer until light and creamy.
4. Melt chocolate chips (either in the microwave or over hot water in a double boiler).
5. Add the melted chocolate, eggs and vanilla to the sugar mix and beat well.
6. Add the oatmeal mixture to the sugar mixture and mix well.
7. Cover and chill until easy to work with.
8. Heat oven to 350 degrees F.
9. For each bear: Make a 1" ball for the body, a 1/2" ball for the head and 1/4" balls for the arms, legs and ears.
10. Place on an ungreased cookie sheet and gently press together to form bears.
11. Flatten bear slightly.
12. Bears should be at least 2" apart.
13. Makes 24 bears.
14. Bake 8-10 minutes or until just firm to the touch.
15. Do not overbake.
16. Cool for 2 minutes on the cookie sheet then remove to a wire rack to cool completely.
17. Decorate as desired with frosting and candies.
Title: Kahlua Mint Chocolate Chip Cupcakes
Ingredients:
- 1 1/3 flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 3 -4 cocoa powder
- 1/3 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1/2 Kahlua
- 1/2 milk
- 1/4 heavy cream
- 2/3 butter
- 6 confectioners' sugar
- 2 milk
- 2 cocoa powder
- 1
- 2
Instructions:
1. Preheat oven to 350. Line cupcake tin with liners.
2. In a small bowl, whisk together dry ingredients. (first five ingredients).
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then add vanilla.
4. Mix in half of the flour mixture, then add liquids, then the remaining flour mixture.
5. Stir in chocolate chips. Distribute batter evenly into muffin tins.
6. Bake 15-18 minutes or until tester inserted comes out clean.
7. For frosting: combine all ingredients and mix until smooth. Spread on top of cooled cupcakes.
8. Store in refrigerator.
Title: Low-Fat Caramel Flan
Ingredients:
- 1/2 sugar
- 8 fat free egg substitute
- 1 3/4 water
- 1 vanilla
- 1/2 salt
- 1/8
Instructions:
1. Preheat oven to 350°F.
2. In a heavy skillet cook sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir.
3. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.
4. Immediately pour into an ungreased 9-inch round baking pan; tilting to coat bottom completely.
5. In medium bowl, combine egg substitute and water; stir in condensed milk, vanilla and salt.
6. Pour over caramelized sugar in pan.
7. Set pan in a larger pan. Fill larger pan with 1-inch boiling water.
8. Bake 50 minutes or until knife inserted near center comes out clean.
9. Cool. Chill at least 2 hours.
10. To serve, loosen side of flan with knife; invert onto serving plate with rim.
Title: Peanut Butter Delight Cake
Ingredients:
- 1 granulated sugar
- 3/4 butter flavor shortening
- 3/4 creamy peanut butter
- 1/3 light brown sugar
- 1 1/2 vanilla extract
- 3 eggs
- 2 3/4 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1 buttermilk
- 3/4 powdered sugar
- 1 vanilla extract
- 1/4 water
- 1
- 2 -4
Instructions:
1. Preheat oven to 350. Spray 10-inch (12 cup) Bundt pan with cooking spray.
2. For cake, combine granulated sugar, shortening, peanut butter and brown sugar in large bowl. Beat with electric mixer at low speed until creamy. Add vanilla and then eggs, one at a time, beating well after each addition.
3. Combine flour, baking powder, baking soda and salt in medium bowl. Add to peanut butter mixture alternately with buttermilk, beating after each addition until well blended.
4. Spoon 2 cups batter into medium bowl. Stir in 3/4 cup sundae syrup.
5. Spoon plain batter into prepared Bundt pan. Spoon chocolate batter over plain batter. Do not mix.
6. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. (Cake will rise, then fall during baking.) Do not overbake.
7. Cool 45 minutes on wire rack before removing from pan. Place cake, fluted side up, on serving plate. Cool completely.
8. For glaze, combine powdered sugar, 1/4 cup chocolate sundae syrup and vanilla in small bowl. Stir to blend. Add water, 1 drop at a time, until glaze is of desired consistency.
9. Spoon over top of cake. Sprinkle with nuts.
Title: Chocolate Brownies
Ingredients:
- 150 butter
- 300 dark chocolate
- 1 1/2 brown sugar
- 4 eggs
- 1 plain flour
- 1/2 sour cream
Instructions:
1. Preheat oven moderate, grease pan.
2. Stir butter and chocolate in small saucepan over low heat until smooth. Transfer to medium bowl.
3. Stir in rest of ingredients and spread into pan. Bake for 30 minutes,cool in pan.
4. Cut into small pieces and then serve.
Title: Vanilla Pudding Pie
Ingredients:
- 2 vanilla instant pudding mix
- 3 1/2 milk
- 1 graham cracker crust
Instructions:
1. Whisk together pudding mixes and milk until thick and creamy.
2. Pour into crust.
3. Chill until firm.
4. Top with whipped cream, if desired.
Title: Low Fat Sex in a Pan!
Ingredients:
- 1/2 butter
- 1 flour
- 1 pecans
- 8 fat free cream cheese
- 1 powdered sugar
- 1 fat-free cool whip
- 1 fat-free sugar-free instant chocolate pudding mix
- 1 fat-free sugar-free instant vanilla pudding mix
- 4 skim milk
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Make puddings separately according to the directions on box.
3. Set aside.
4. Mix cream cheese, powdered sugar and 1 cup of cool whip together and set aside.
5. Mix melted butter, flour and 3/4 cup chopped pecans together and press into the bottom of a 13 X 9 cake pan.
6. Put in oven until the crust browns (about 15 minutes).
7. Take out of oven and let cool.
8. Layer mixtures over crust starting with cream cheese mixture, chocolate pudding, vanilla pudding. Until mixtures are gone.
9. Top with the rest of the cool whip, chopped pecans and chocolate shavings from candy bar.
Title: Glorified Pineapple-Cherry Rice
Ingredients:
- 1 chunk pineapple
- 3 cooked rice
- 1 apple
- 1/3 sugar
- 1 maraschino cherries
- 1 vanilla
- 1/2 Cool Whip
- 1
Instructions:
1. In a large bowl, place all the cut-up fruit.
2. Add the chilled cooked rice, sugar, Cool Whip and vanilla and almond extracts.
3. Mix together well.
4. Cover and refrigerate until ready to serve.
Title: David Lebovitz's Dulce De Leche
Ingredients:
- 14 sweetened condensed milk
- sea salt
Instructions:
1. Preheat the oven to 425° F (220° C).
2. Pour one can of sweetened condensed milk into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
3. Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
4. Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
5. Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
6. Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.
Title: Honey Nut Bran Biscotti
Ingredients:
- 2 butter
- 8 eggs
- 2 all-purpose flour
- 1 pecans
- 3/4
Instructions:
1. Preheat oven to 350°F and line cookie sheet with parchment paper.
2. Combine all of the ingredients, except the pecans with an electric mixer.
3. Dough will form a ball, but it is sticky.
4. Add the pecans and combine with other mixture. (Here, I use dough hooks because of the consistency of the dough).
5. With well floured hands turn dough out of bowl onto the cookie sheet.
6. Pat the dough into two equal logs about 4 inches wide and 12 to 14 inches long.
7. Slightly flatten the log.
8. Bake at 350°F for 30 minutes.
9. Remove the loaves on the parchment paper to a wire rack and cool for 15 minutes.
10. Place the logs on a cutting surface and with a sharp serrated knife slice the log in to 1/2 inch slices.
11. Return the parchment paper to the cookie sheet and place the slices on the cookie sheet with a cut side up.
12. Return to the oven for 8 minutes.
13. Remove and turn each slice over and return to the oven for an additional 8 minutes.
14. The biscotti is best if left in the oven for more than 30 minutes after turning off the oven.
15. Leave the oven door ajar.
16. Allow the biscotti to cool on a wire rack completely.
17. Biscotti will keep a long time in an air tight container.
Title: My Definition of ' Easy' Apple Cobbler
Ingredients:
- 1 cinnamon
- 2 vanilla
- 1 white sugar
- 1/4 butter
- 1/2 brown sugar
- 1/2 cinnamon
- 1 flour
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix filling ingredients in a round 8" glass oven proof dish. Spread as evenly as you can.
3. Cream softened butter and brown sugar until smooth, add cinnamon.
4. Blend in flour in batches until soft dough forms.
5. I grabbed small balls, and pressed them between my palms to form an oval like patty.
6. Slowly cover the entire top of the cobbler starting at the edges and moving around. Definitely not a science here that's just what worked for me.
7. After the whole top is covered, fill in thinner spots left from overlapping pieces and gently press into a uniform topping.
8. Use a butter knife to put small but sorta wide (so they don't close when it bakes) holes to help vent steam.
9. Bake for 1 hour at 350°F, checking halfway through that your vents didn't close up.
10. Almost all of the topping should have a light golden brown appearance, and the edges should not give when pressed lightly.
11. For ease in serving, cool slightly and cut slices before spooning into bowls.
12. Top with your favorite ice cream and enjoy!
Title: Dangerous Choc Chip Cookies
Ingredients:
- 500 butter
- 1 peanut butter
- 4 brown sugar
- 4 eggs
- 3 self raising flour
- 3 plain flour
- 2 rolled oats
- 750 chocolate chips
Instructions:
1. Preheat oven 180°C Prepare trays.
2. Combine butter and peanut butter in small saucepan over medium head, stir until melted and well combined.
3. Transfer to a large bowl, cool 5 mins, add brown sugar and eggs, mix well. Add combined sifted flours, oats and choc bits. Mix well.
4. Roll spoonfuls of mixture into balls, choose the sizing that suits you. Place onto trays, flatten slightly with palm of hand. I like to freeze half the mixture in balls ready for a superquick bikkie fix another day.
5. Bake 12-14 mins or until golden and firm yet still some give. Stand 5 mins on tray before transferring to wire rack to cool.
Title: Grandma's Crisp Cut Pineapple Pie
Ingredients:
- 1 crushed pineapple
- 2 1/2 cornstarch
- 2 sugar
- 1/2 salt
- 1/4 butter
- 1 lemon juice
- 1
Instructions:
1. Line an 8" pie pan with pastry (I use my Aunt Nancy's Flaky Pastry Pie Crust, found here in this site).
2. In a saucepan, combine undrained pineapple with cornstarch, sugar and salt. Cook until thick and clear, stirring constantly.
3. Remove from heat and stir butter and lemon juice.
4. Pour into pastry lined pan.
5. Roll out and cut remaining pie crust into strips and weave to make a lattice top pie.
6. Bake at 425° for 25-30 minutes.
Title: Ricotta Fritters
Ingredients:
- 1 egg
- 3 granulated sugar
- 1/2 orange zest
- 1 Grand Marnier
- 1/2 whole milk ricotta cheese
- 1/3 all-purpose flour
- 1/8 salt
- 1 confectioners' sugar
Instructions:
1. Whisk together egg and granulated sugar, then whisk in zest, Grand Marnier, ricotta, flour, and salt until just combined.
2. Heat oil in a heavy skillet over moderately high heat until hot but not smoking.
3. Working in batches of 4, spoon 1 tablespoon of batter per fritter into oil and fry, turning over once, until golden on both sides, about 2 minutes.
4. Transfer with a slotted spoon to paper towels to drain and cool slightly.
5. Dust fritters with confectioners sugar and serve immediately.
Title: Banana Nut Caramel Chocolate Crunch
Ingredients:
- 1 banana
- 2
- 3/4
- 2
- 12
- 6
Instructions:
1. Combine Caramel sauce and whipped topping.
2. Divide over six Quaker Caramel Corn Rice Cakes.
3. Place 3 or 4 banana slices on topping.
4. Drizzle with chocolate sauce and sprinkle with chopped peanuts.
5. Servings: 6
6. 110 calories each and 2g of fat per serving.