lumicero/recipes-ing2inst huggingface dataset:
Title: Sensational Cinnamon Chip Biscotti
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1 walnuts
- 1 shortening
- 2 white chocolate chips
- 1/4 shortening
- 1
Instructions:
1. Heat oven to 325°F
2. Lightly grease cookie sheet.
3. Beat butter and sugar in large bowl until blended.
4. Add eggs and vanilla; beat well.
5. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until smooth (Dough will be stiff.)
6. Using spoon or with hands, work 1 cup cinnamon chips and walnuts into dough.
7. Divide dough into four equal parts.
8. Shape each part into a log about 8 inches long.
9. Place on prepared cookie sheet, at least 2 inches apart; flatten slightly.
10. Bake 25 to 30 minutes or until logs are set and wooden pick inserted in center comes out clean.
11. Remove from oven; let cool on cookie sheet 30 minutes.
12. Transfer to cutting board.
13. Using serrated knife and sawing motion, cut logs diagonally into 1/2-inch wide slices.
14. Place slices close together, cut side down on ungreased cookie sheet.
15. Return to oven; bake 5 to 6 minutes.
16. Turn each slice; bake an additional 5 to 8 minutes.
17. Remove from oven; cool slightly.
18. Remove from cookie sheet to wire rack.
19. Cool completely.
20. Melt remaining cinnamon chips with shortening; drizzle over each cookie.
21. Place white chocolate chips and 1 teaspoon shortening in small microwave-safe bowl.
22. Microwave at MEDIUM (50%) 30 to 45 seconds or until smooth when stirred.
23. Drizzle over each cookie.
Title: Raspberry Frangelico Yoghurt
Ingredients:
- 3 raspberries
- 8 mint
- 4
- 2
Instructions:
1. In a medium-sized bowl, mix the Frangelico into the yoghurt.
2. Crush the raspberries with the back of a fork in a small bowl, and then very lightly marble them into the yoghurt.
3. Spoon into two bowls, decorate with the mint and serve.
Title: Red Velvet Cupcakes
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 sugar
- 2 cocoa powder
- 1 baking soda
- 1 salt
- 1 1/4 buttermilk
- 1 eggs
- 2 white vinegar
- 1 vanilla extract
- 1 berries
- 2
Instructions:
1. Preheat oven to 350ºF/180ºC. Line 24 muffin cups with baking cups; set aside.
2. Mix flour, sugar, cocoa powder, baking soda and salt in a large bowl of electric mixer.
3. Whisk together oil, buttermilk, eggs, food colouring, vinegar and vanilla in medium bowl until thoroughly mixed. Add wet ingredients to dry, mixing well, until smooth and thoroughly combined. Distribute cake batter evenly into cups of prepared pans, filling each 2/3 full.
4. Bake 22 to 25 minutes or until toothpick inserted in centre comes out clean. Cool 8 to 10 minutes in pan. Remove cupcakes from pans; cool completely. Frost and decorate each cupcake as desired.
Title: Candy Apple Cupcakes
Ingredients:
- 3 flour
- 2 baking soda
- 2 pumpkin pie spice
- 1/2 cinnamon
- 1/2 salt
- 1 1/2 unsweetened applesauce
- 1 brown sugar
- 1/2 sugar
- 1/2 unsalted butter
- 1/2 sour cream
- 2 eggs
- 50 heavy cream
- 2
- 24
Instructions:
1. Preheat oven to 350.
2. Line 24 muffins cups with paper liners.
3. Combine flour, baking soda, pumpkin pie spice, cinnamon and salt in bowl.
4. Set aside.
5. In different bowl, combine applesauce, sugars, butter, sour cream and eggs.
6. Mix until just combined.
7. Add flour mixture to applesauce mixture and beat until well combined.
8. Divive mixture among lined muffin cups.
9. Bake 30 minutes or until toothpick inserted in the middle of a cupcake comes out clean.
10. Cool in pan on wire rack for 5 minutes.
11. Remove from pan and cool completely.
12. GLAZE:.
13. Heat caramels in a medium sized saucepan over low heat, stirring frequently.
14. Add heavy cream and stir until combined.
15. Cool 2 minutes.
16. Working quickly, while mixture is still warm, spread 2 tsp of glaze on each cupcake.
17. If the glaze gets too hard to spread, reheat on low, stirring until glaze is more melted.
18. Insert an ice cream stick in each cupcake and sprinkle with red jimmies or sprinkles if desired.
19. Place in freezer for 5 minutes to set.
20. Cupcakes should be glazed and served the same day.
Title: Sugar Cookies
Ingredients:
- 3/4 shortening
- 1 butter
- 2 sugar
- 1 eggs
- 2 1/2 vanilla
- 1 flour
- 1 baking powder
- salt
Instructions:
1. Mix 1st four ingredients till blended.
2. Mix dry ingredients in separate bowl then add to the wet ingredients until well blended.
3. Cut into half and wrap both pieces (like bread loaves) in plastic wrap.
4. Chill 1 hour.
5. Using one piece at a time, roll on floured surface, if to sticky keep adding flour till you have a manageable dough like consistency.
6. Cut out shapes.
7. Cook 400 degrees ungreased 6-8 minutes till lightly golden.
8. Cool on wire rack.
9. Keep all unused portions cold for easier handling.
Title: Snowball Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 vanilla
- 2 flour
- 1/2 salt
- 2 pecans
- 1 -2 powdered sugar
Instructions:
1. Cream butter, sugar, and vanilla until fluffy.
2. Sift flour; add flour and salt to the creamed mixture, blending thoroughly.
3. Add pecans and mix well.
4. Shape into 1 inch balls and place on a greased baking sheet.
5. Bake at 325°F for 20 minutes. (Do not let brown).
6. Let cool; then roll each cookie in powdered sugar to look like little snowballs.
Title: Dutch Barley Soup Dessert
Ingredients:
- 1 pearl barley
- 2 water
- 1 raisins
- 1/2 sugar
- 29 prune
Instructions:
1. Bring the pearl barley, water, and raisins to a boil.
2. Lower heat and simmer for 1.5 hours or until barley and raisins are tender.
3. Add sugar, peaches with juice, and prunes (optional).
4. Boil about 10 minutes.
5. Let cool. The dessert will thicken when cold.
Title: Cherry Cream Cheese Cookies
Ingredients:
- 1 flour
- 4 cream cheese
- 1/2 unsalted butter
- 1/2 sweetened flaked coconut
- 1 dried cherries
- 1
Instructions:
1. In a food processor or electric mixer, combine the flour, cream cheese, and butter.
2. With your hands, gather the dough into a ball, flatten it, and wrap in plastic wrap.
3. Refrigerate for at least 1 hour or up to 24 hours.
4. Preheat oven to 375-degrees F. Butter a baking sheet.
5. Divide the dough into 2 equal pieces.
6. Roll each piece out on a floured surface to a 12x8-inch rectangle.
7. Spread each with 1/4 cup of the jam.
8. Top each with 1/2 cup coconut and 1/2 cup cherries.
9. Starting at the longer end, roll each up jelly-roll style. Seal the seam with your fingers.
10. Cut each roll into 12 slices.
11. Place cookies on prepared sheet.
12. Slightly flatten each cookie so they are of even thickness.
13. Bake 25 minutes or until golden brown. Cool on a wire rack.
Title: Sugar Cookies - Number Sixteen Hotel, South Kensington, London
Ingredients:
- 2 3/4 all-purpose flour
- 1 cornstarch
- 1/2 salt
- 1 1/4 unsalted butter
- 3/4 sugar
- 1 fresh lemon zest
- 3/4 vanilla
Instructions:
1. Whisk together flour, cornstarch, and salt in a bowl.
2. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer or 4 minutes with a handheld. Reduce speed to low, then add zest and vanilla and mix until combined.
3. Add flour mixture and mix until al soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a 7" disk. Chill until firm, at least 4 and up to 24 hours.
4. Bring dough to cool room temperature before rolling out, about 1 hour.
5. Put oven rack in middle position and preheat oven to 400°F.
6. Roll out dough into a 14" round (1/4" thick) on a well-floured surface with a lightly foured rolling pin. Cut out as many cookies as possible with cutter (2" fluted or plain round cookie cutter) and transfer with a metal spatula to 2 ungreased large baking sheets, arranging cookies about 1" apart. Bake cookies, 1 sheet at a time, until pale golden, 10-12 minutes. Manwhile, gather scraps into a ball, then flatten into a disk, and chill while first batch bakes. Transfer baked cookies to a rack to cool.
7. Reroll scraps and cut out additional cookies, transferring to a cooled cookie sheet as formed, then bake in same manner.
Title: Blue Velvet Cake
Ingredients:
- 2 sugar
- 1/2 butter
- 2 eggs
- 1 cocoa powder
- 2 cake flour
- 2 1/2 salt
- 1 buttermilk
- 1 vanilla extract
- 1 baking soda
- 1/2 vinegar
- 1 cream cheese
- 8 butter
- 1/2 marshmallows
- 1 confectioners' sugar
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour 3 (8-inch) round pans.
3. In a mixing bowl, cream the sugar and butter, mix until light and fluffy.
4. Add the eggs one at a time and mix well after each addition.
5. Mix cocoa and food coloring together and then add to sugar mixture; mix well.
6. Sift together flour and salt.
7. Add flour mixture to the creamed mixture alternately with buttermilk.
8. Blend in vanilla.
9. In a small bowl, combine baking soda and vinegar and add to mixture.
10. Pour batter into pans.
11. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
12. Remove from heat and cool completely before frosting.
13. FOR ICING: Blend cream cheese and butter together in a mixing bowl.
14. Add marshmallows and sugar and blend.
15. Fold in coconut and nuts.
16. Spread between layers and on top and sides of cooled cake.
Title: Luscious Lemon Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 milk
- 1 1/3 water
- 2 instant lemon pudding mix
- 1 1/4 granulated sugar
- 2 powdered sugar
- 1/3
- 2
Instructions:
1. Preheat oven to 350*.
2. Prepare cake as directed on box.
3. Pour into a greased 13x9 inch pan.
4. Set aside.
5. Beat milk, water, pudding and granulated sugar with wire wisk for 2 minutes.
6. Pour over batter.
7. Place pan on foil to catch any drips.
8. Bake 55 minute to 1 hour, until toothpick comes out clean.
9. Sauce will thicken as it cools.
10. Sprinkle with powdered sugar.
11. Store leftovers in refrigerator.
Title: Puffed Party Squares
Ingredients:
- 3/4 brown sugar
- 3/4 corn syrup
- 3/4 peanut butter
- 4
- 1
Instructions:
1. Place Cornflakes, Rice Krispies and Puffed Wheat into a large bowl.
2. Mix brown sugar, syrup and peanut butter in a pot over low heat until sugar dissolves, and simmer one minute.
3. Stir mixture into the cereal and press into a buttered 8x8 pan.
4. Cool and cut into squares.
Title: Fast Cookies for Grandkids
Ingredients:
- 2 all-purpose flour
- 1 butter
- 1/3 margarine
- 1 sugar
- vanilla
Instructions:
1. Heat oven to 425 degrees.
2. Combine flour, butter, sugar and vanilla in food processor or a large bowl. Combine until the mixture forms a dough.
3. Divide dough half. Divide each half into halves, and repeat until you have a total of 16 pieces.
4. Roll each of the 16 pieces into a ball and place on ungreased cookie sheet.
5. Bake for 7 minutes to 9 minutes or until lightly browned on edges.
6. Allow to cool for 2 minutes then remove from cookie sheets.
7. To decorate you can frost with ready made cake frosting and sprinkle with decorative sugar.
Title: Zebra Brownies
Ingredients:
- 2 cream cheese
- 1/4 sugar
- 1/2 vanilla
- 1 egg
- 1 hot water
- 1/3 egg
- 1/3
- 1
Instructions:
1. Heat Oven to 350*. Generously grease bottom only of 13x9" pan.
2. In small bowl, blend all filling ingredients; beat at medium speed until smooth; about 1 minute.
3. Set aside.
4. In large bowl, combine all brownie ingredients; beat 50 strokes with a spoon.
5. Spread half of the batter in prepared pan.
6. Pour cream cheese mixture over batter, spreading to cover.
7. Place spoonfuls of remaining batter on top of cream cheese.
8. Marble by pulling knife through batter in wide curves, then turn the pan and repeat.
9. Bake at 350* for 30-35 minutes.
10. DO NOT OVERBAKE.
11. Cool; for ease in cutting, refrigerate at leas1 1 hour.
12. Cover tightly and store in refrigerator.
Title: Peanut Butter and Jelly Hummus
Ingredients:
- 3/4 chickpeas
- 3/4 red kidney beans
- 1/2 black tea
- 8
- 2
Instructions:
1. In your food processor or blender combine everything except for the jam and process until really smooth. Depending on your beans and pb you might need to add a tad more or less liquid to this.
2. Stir in jam and refrigerate until ready to serve. This is great with fruit and cookies.
Title: Chocolate Zucchini Cake
Ingredients:
- 1/2 margarine
- 1/2 granulated sugar
- 1 3/4 eggs
- 2 vanilla
- 1 flour
- 1/2 cocoa powder
- 2 1/2 baking powder
- 4 baking soda
- 1/2 cinnamon
- 1 clove
- 1/2 zucchini
- 1/2
- 2
- 1/4
Instructions:
1. Cream together margarine, oil and sugar.
2. Then add eggs, vanilla and sour milk.
3. Mix together all dry ingredients. and add to creamed mixture; beat well.
4. Stir in zucchini.
5. Spoon batter into greased and floured 13x9" baking pan.
6. Sprinkle top with miniature chocolate chips.
7. Bake at 325°F for 40-45 minutes or until toothpick comes out clean.
8. Cake does not need frosting.
9. I normally use more chocolate chips.
Title: Angelic Apple Crisp
Ingredients:
- 6 -8 apples
- 1/4 - 1/2 raisins
- 1/3 maple syrup
- 1/2 rolled oats
- 1 flour
- 1/2 margarine
- 1/4 artificial sweetener
- 1/4 powdered ginger
- 1/2 - 1 salt
- 1 nutmeg
- 1
- 1/4 - 1/2
Instructions:
1. Preheat oven to 350°F.
2. Core and chop the apples into bite-sized pieces.
3. Place onto a lightly oiled baking dish and mix in the optional raisins.
4. In a small bowl, mix together the juice and maple syrup.
5. Pour the juice mixture over the apples and raisins evenly.
6. In a medium bowl, mix together the oat flakes, flour, margarine, sweetener, cinnamon, ginger, salt, nutmeg, and optional nuts.
7. Sprinkle oat mixture over top of apples and bake for 30-40 minutes.
Title: Soft Sugar Cookies
Ingredients:
- 2 sugar
- 1 butter
- 2 eggs
- 1 vanilla
- 1 1/2 baking powder
- 2 baking soda
- 1/4 flour
- 5
Instructions:
1. Cream sugar and butter thoroughly.
2. Stir in eggs, sweet cream and vanilla.
3. Sift dry ingredients and add.
4. Chill before rolling.
5. Take our a small amount at a time and roll about 1/4 inch thick.
6. Cut our and sprinkle with sugar.
7. Bake at 375 for 7 to 8 minutes.
8. (Do not overbake or these will not remain soft. ).
9. Remove from oven when just brown around the edges.
Title: Chocolate Brownie and Peanut Butter Cup Torte
Ingredients:
- 1 eggs
- 3 water
- 1/2 creamy peanut butter
- 1 miniature marshmallows
- 1/4
- 6
- 1 2/3
- 2
Instructions:
1. Preheat oven to 350 degrees F. Spray two torte pans with nonstick cooking spray with flour. Place 8 inches circles of parchment or wax paper over centers of pans, set aside. In mixing bowl combine brownie mix, eggs, 1/2 cup oil, water and peanut butter, mix well. Divide batter between 2 pans spreading to edges. Bake 10 to 12 minutes or until centers feel firm to the touch.
2. Meanwhile, dice peanut butter cups, set aside. In microwavable bowl, combine peanut butter morsels and remaining 1 tbsp of oil, microwave on HIGH 1-2 minutes or until melted and smooth, stirring after each 30 second interval. Spoon 1/4 cup of the this peanut butter mixture into a resealable plastic bag, set aside. Fold marshmallows into remaining peanut butter mixture.
3. Remove pans from oven to cooling rack. let brownies stand in pans for 4 minutes. To assemble torte, invert one brownie well side up onto large round platter. Make sure to remove paper from bottoms of brownies. Using scraper spread marshmallow filling into brownie well. Invert remaining brownie well side up onto cooling rack then slide onto top of bottom layer. Evenly distribute diced peanut butter cups into brownie well. Snip tip of corner of baggie to allow peanut butter mixture to flow through, drizzle over torte. Serve immediately.
4. Tip I prefer to use miniature peanut butter cups cut in quarters instead of the big peanut butter cup candy bars.
Title: Pwdin Watcyn Wynne (Welsh Watkin Wine Pudding)
Ingredients:
- 8 suet
- 4 sugar
- 2 currants
- 4 lemon zest
- 1 orange zest
- 1 egg
- 2 milk
Instructions:
1. Mix the dry ingredients.
2. Beat the egg and add to the milk.
3. Combine the milk mix with the dry ingredients.
4. Cover and boil for 3 hours.
5. Serve with Madeira Sauce poured over the pudding. (Iced Madeira Sauce recipe #137493 reccomended.).
Title: Basic Easy Butter Cake
Ingredients:
- 125 butter
- 1/2 margarine
- 2 caster sugar
- 1 eggs
- 2 vanilla essence
- 1/2 self-raising flour
- milk
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add eggs one at a t ime beating well after each addition. Add vanilla essence. Beat.
3. Fold flour into creamed mixture alternating with milk, beginning and ending with flour.
4. Spoon into greased 20cm square cake tin.
5. Bake in moderate oven (180 degrees C) for 35 to 40 minutes until skewer inserted into centre comes out clean.
6. Allow to cool in tin 5 minutes before turning out. Cool completely before icing.
Title: Chocolate Pecan Pie
Ingredients:
- 1 eggs
- 2 granulated sugar
- 1/2 flour
- 1/2 butter
- 1/2 margarine
- 1 vanilla
- 1 pecans
- 6
Instructions:
1. Preheat oven to 325 degrees.
2. In a medium bowl, beat eggs slightly. Blend in sugar, flour, butter, and vanilla. Stir in pecans and chocolate chips. Pour into prepared pie crust.
3. Bake in oven for 50 minutes or until lightly golden brown and firm on top. Cool on a wire rack and serve at room temperature.
4. If desired, can garnish with whipped cream, pecans, and a few chocolate chips.
Title: Easy Cherry Macaroon Parfaits
Ingredients:
- 1 vanilla instant pudding mix
- 3 milk
- 1 cherry pie filling
- 1/4
- 6
Instructions:
1. Prepare pudding with milk as directed on package.
2. Combine cherry filling and extract.
3. Alternate layers of pudding, crumbled cookies, and filling in 6 parfait or dessert dishes. Garnish with topping.
4. Makes 6 servings.
Title: Darkalicious Brownies
Ingredients:
- 1/2 unsalted butter
- 1 1/4 sugar
- 3/4 kosher salt
- 1/2 vanilla extract
- 1 eggs
- 2 all-purpose flour
- 1/3
Instructions:
1. Preheat oven to 325°.
2. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set aside.
3. Melt butter in a small sauce-pan over medium heat. Let cool slightly.
4. Whisk sugar, cocoa, and salt in a medium bowl to combine.
5. Pour butter in a steady stream into dry ingredients, whisking constantly to blend.
6. Whisk in vanilla.
7. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix).
8. Scrape batter into prepared pan; smooth top.
9. Bake 30 to 40 minutes until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached.
10. Transfer pan to a wire rack; let cool completely in pan.
11. Using foil overhang, lift brownie out of pan; transfer to a cutting board.
12. Cut into 16 squares.
Title: Mom's Banana Cake
Ingredients:
- 2 1/2 flour
- 2 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 shortening
- 1 1/4 sugar
- 2 eggs
- 1 vanilla
- 2 1/2 milk
- 1 1/2 bananas
Instructions:
1. Cream shortening; add eggs and sugar.
2. Alternate adding bananas and milk (reserve 1/2 cup bananas).
3. Add flour and dry ingredients.
4. Add vanilla.
5. Bake in greased cake pans at 250° for 1 hour 20 minutes.
6. Spread reserved bananas between layers.
7. Frost with any cream cheese frosting when cool.
Title: Danish Ebleskivers
Ingredients:
- 6 eggs
- 2 buttermilk
- 2 flour
- 4 sugar
- 1 baking soda
- 1/2 salt
- powdered sugar
Instructions:
1. Beat egg whites until stiff peaks form.
2. Beat egg yolks until thick and lemon color.
3. Mix buttermilk, flour, sugar, baking soda and salt into egg yolks, mix well.
4. Gently fold in egg whites.
5. Place a small amount of oil into each cup of baking pan.
6. Heat over medium heat.
7. Fill each cup with about 2/3 cup of mixture.
8. Cook until bubbly and set around edges.
9. Turn with a tooth pick.
10. Cook on the other side until golden. Remove from pan set on paper lined tray and dust with powder sugar.
Title: Lazy Man's Version of Pharris' Peanut Cookies
Ingredients:
- 16 1/2 salted peanuts
- 1
- 2
Instructions:
1. Preheat oven to 350°.
2. Break up cookie dough in a large mixing bowl.
3. Stir in the crushed Wheaties cereal.
4. Stir in the chopped peanuts.
5. Roll dough into 1-inch balls.
6. Place sugar in separate small bowl.
7. Dip balls in sugar.
8. Place balls of cookie dough 2-3 inches apart on baking sheet lined with parchment paper.
9. Flatten balls of cookie dough with the bottom of a glass.
10. Bake cookies for 10-12 minutes, until edges are browned.
11. Cool on wire rack.
12. Store in air-tight container.
Title: Fresh Ginger Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 2 gingerroot
- 1 sugar
- 12 butter
- 1/4 molasses
- 1 egg
- sugar
Instructions:
1. Preheat oven to 350.
2. In a large bowl, combine flour, baking soda, and salt.
3. In a separate large bowl, beat ginger, butter, and 1 cup of sugar until light and fluffy; beat in molasses and egg.
4. Gently fold in flour mixture until just combined and chill for 1 hour.
5. Roll dough into 1 1/2 inch balls then roll in sugar. Place about 2 inches apart on ungreased cookies sheets.
6. Bake until edges start to brown (about 15 minutes). Centers will be slightly soft.
7. Let stand 1 minute then transfer to wire racks to cool.
Title: Chocolate Pudding for One
Ingredients:
- 1/2 milk
- 1/3 salt
- 1/8 cornstarch
- 2
Instructions:
1. In a small microwavable glass bowl add milk, salt, and chocolate chips.
2. Microwave for 1 1/2 minutes, stir until chips are melted.
3. Add cornstarch, stirring until no lumps remain.
4. Microwave for another 1 1/2 minutes or until mixture begins to boil.
5. Stir again and let cool to room temperature, and pour into a small bowl or dessert dish.
6. Refrigerate until firm, about 30 minutes.
Title: Chocolate Crunch Nests for Easter
Ingredients:
- 6 light corn syrup
- 6 dark chocolate
- 6 butter
- 5 chocolate
- 3
- 1/2
- 30
Instructions:
1. Melt the syrup, chocolate and butter together in double-saucepan or microwave.
2. Add the cornflakes and mix well, so that they are all well-covered.
3. Press into lightly-greased ramekins, or large muffin cups, and hollow up the sides into nest shapes.
4. There should be enough for 10 nests.
5. Leave to cool and set.
6. When set, turn them out by running a sharp knife round the edge of each nest.
7. For the filling, simply whip the cream and add the grated chocolate- you may need to add sugar to the cream if you are using fruit.
8. Decorate with mini-eggs.
Title: Buttercream Torte
Ingredients:
- 2 butter
- 1 powdered sugar
- 2 maraschino cherry
- 1/2 vanilla
- 1/2 eggs
- 4
- 1
Instructions:
1. Lightly grease a 9x9" square pan.
2. Spread 1 cup of the crushed vanilla wafers in pan.
3. In a bowl, cream butter until very light and fluffy. Add in the powdered sugar and beat some more. Add eggs one at a time, beating well after each. Add vanilla. Slight separation is normal. Spread this over vanilla wafers.
4. Sprinkle 3/4 c of the remaining wafers over the top of this layer.
5. In another bowl, beat whipping cream until thick. Fold in cherries. Spread this as the next layer.
6. Sprinkle remaining wafers over the top. Cut into portions while still in the pan with a knife dipped in water. Garnish each piece with a cherry half.
7. Refrigerate at least 4 hours or freeze.
Title: Becky's Pumpkin Cupcakes
Ingredients:
- 1 Libby's canned pumpkin
- 1 eggs
- 3 water
- 1/3
Instructions:
1. Preheat oven to 350°F Paper-line or grease 24 muffin cups.
2. Blend cake mix, pumpkin, eggs, vegetable oil, and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes.
3. Pour batter into prepared muffin cups, filling 3/4 full.
4. Bake for 18-23 minutes or until wooden pick inserted in center comes out clean.
5. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting.
Title: Quick and Easy Blueberry Crisp
Ingredients:
- 3/4 flour
- 1/2 sugar
- 1/2 cinnamon
- 3/4 butter
- 5 fresh blueberries
Instructions:
1. Preheat oven to 375º.
2. In a large bowl, combine first three ingredients. Cut in butter until mixture is crumbly.
3. Pour blueberries into a buttered 2-quart baking dish. Sprinkle crumb mixture over berries.
4. Bake 20 minutes or until topping is golden and berries are bubbly.