lumicero/recipes-ing2inst huggingface dataset:
Title: Mint Chocolate Dipped Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 1/4 flour
- 1/4 shortening
- 12
- 2
Instructions:
1. cream butter and sugar until creamy.
2. mix together cocoa and flour and add a little at a time to butter mixture.
3. Roll out on floured surface and cut into cookies with the edge of a glass, about 2-3" in diameter.
4. bake on a cookie sheet for 10-14 minutes until set. Let cool completely.
5. Melt Chips and shortening together over a double boiler or in microwave, stirring occasionally.
6. When cookies are cool, dip in chocolate and place on wax paper. Chill until set.
Title: Cookie Pizza
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 peanut butter
- 1/2 sugar
- 1 brown sugar
- 1/2 egg
- 1 1/2 vanilla extract
- 2 all-purpose flour
- 1 miniature marshmallows
Instructions:
1. In a mixing bowl, cream butter, peanut butter and sugars. Beat in egg and vanilla. Stir in flour until blended. Spread dough onto a greased 12 inch pizza pan.
2. Bake at 375 degrees for 12 minutes. Sprinkle with marshmallows and chocolate chips. Bake 5-6 minutes longer or until lightly browned.
Title: Banana Nut Cake
Ingredients:
- 1 1/2 flour
- 1 1/2 sugar
- 1 1/2 butter
- 1 bananas
- 3 milk
- 4 vanilla
- 1 eggs
- 2 baking soda
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix butter with sugar, eggs, milk, vanilla, and part of flour mixed with soda. Add bananas, beat in well and add nuts. Grease loaf pans well and fill about half full with batter.
3. Bake for 1 hour.
Title: Peanut Butter Cup Cookie Mix in a Jar
Ingredients:
- 3/4 granulated sugar
- 1/2 light brown sugar
- 1 3/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
Instructions:
1. Mix together the flour, baking powder and baking soda.set aside.
2. Layer ingredients in order given in a wide-mouth quart jar. Press each layer firmly in place. It will be a tight fit.
3. Add chopped peanut butter cups last.
4. attach these instructions to jar:.
5. REESE'S PEANUT BUTTER CUP COOKIES:.
6. Remove peanut butter cups from jar and set aside.
7. Empty remaining cookie mix into large mixing bowl,. Use your hands to thoroughly blend mix.
8. Add 1/2 cup butter, softened at room temperature.
9. DO NOT USE DIET MARGARINE OR LIGHT BUTTER.
10. Add 1 large egg, slightly beaten, and 1 tsp vanilla.
11. Mix until completely blended.
12. You will need to finish mixing this with your hands. Mix in peanut butter cups.
13. Shape into walnut sized balls.
14. Place 2" apart on greased cookie sheets.
15. Bake at 375*.for 12-14 minutes or until edges are lightly browned.
16. Cool 5 minutes on baking sheet.
17. Remove cookies to wire racks to finish cooling.
18. Makes 2 1/2 dozen cookies.
Title: Anush Abur
Ingredients:
- 1 water
- 3 1/2 sugar
- 1 apricot
- 1 raisins
- 1 pistachios
- 1/2 pine nuts
- 1/3 pecans
- 1/4 walnuts
- 1/4 ground cinnamon
- 1/2 pomegranate seeds
Instructions:
1. In a 6-quart pot, combine wheat and water. Bring to a boil for 5 minutes. Cover and let rest overnight.
2. Remove cover. Return to simmer. Simmer gorgod until water begins to thicken. The lower the simmer, the “whiter” the pudding will remain. After about 1 ½ to 2 hours of simmering, add the sugar and continue to simmer. The pudding will begin to take on a thicker consistency.
3. While wheat is simmering, combine fruit, pistachios and pine nuts in a small saucepan with water. Bring to a gentle simmer and allow to cook for about 15 minutes. Thoroughly drain. Add to pudding when pudding is cooled so that fruit will not bleed color into pudding.
4. Pour into serving bowl. Garnish with filberts, slivered almonds, pecans or walnuts and cinnamon.
5. Pomegranate seeds should either be incorporated into pudding uncooked or served separately as a garnish.
Title: Chili Powder and Pecan Crackles
Ingredients:
- 1 butter
- 1 milk
- 2 pecans
- 2 egg
- 1/4 - 1/2
- 1/2
- 1
Instructions:
1. Preheat oven to 375°F.
2. In a medium mixing bowl, stir together cake mix, cocoa powder, chipotle chili powder, egg and butter until moistened (dough will be soft).
3. Shape dough into 1 inch balls.
4. Place milk in shallow dish and nuts in another shallow dish.
5. Dip balls in milk, then in nuts to coat.
6. Place 2 inches apart on an un-greased cookie sheet.
7. Bake in preheated oven for 8 <U+0096> 9 minutes or until tops are crackled.
8. Cool on cookie sheet for 1 minute.
9. Transfer to wire rack and let cool completely.
10. To store: Place cookies in layers separated by waxed paper in an airtight container.
11. Store at room temp up to 24 hours or freeze for up to 3 months.
Title: Quick Fluffy Frosting
Ingredients:
- 1 1/2 1% low-fat milk
- 1 instant vanilla flavor pudding and pie filling
- 1
Instructions:
1. BEAT milk, whipped topping mix and pudding mixes in deep narrow-bottom bowl with electric mixer on low speed until blended.
2. BEAT on high until mixture forms soft peaks.
3. STORE cake with frosting in the fridge.
Title: Butter Buds
Ingredients:
- 1 butter
- 2 brown sugar
- 2 eggs
- 2 1/2 flour
- 1 baking powder
- 2 vanilla
Instructions:
1. Mix together,.
2. Roll into balls. Place on ungreased cookie sheet and flatten with a fork.
3. Bake between 375F - 400F for 12 minutes.
Title: Banana Split Dessert Pizza
Ingredients:
- 1 sweetened condensed milk
- 1/2 sour cream
- 6 lemon juice
- 1 vanilla extract
- 1/2 butter
- 1 margarine
- 1/4 butter
- 1 margarine
- 3/4 brown sugar
- 3 all-purpose flour
- 1 bananas
- 10 -12 pineapple
- 1 maraschino cherries
Instructions:
1. Preheat oven to 375°F In medium bowl, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill.
2. In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and 3/4 cup nuts; mix well.
3. On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool.
4. Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
5. In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.
Title: Plums in Marsala
Ingredients:
- 3 plums
- 3 caster sugar
- 1 vanilla pod
- 2 cinnamon sticks
- 1 marsala
- cornstarch
- ice cream
Instructions:
1. Stir the sugar into the marsala.
2. Place the whole plums in an ungreased baking dish, lay in the cinnamon sticks and the vanilla pod and then pour over the marsala mixture.
3. Bake at 180C for about 40 minutes.
4. If you like a thicker sauce you could also mix a bit of cornstarch into the sauce before baking, but I like it runny.
5. Serve with a dollop of greek yoghurt or ice cream on top.
6. It's also good mixed into rice pudding.
Title: Date Chocolate Chip Cake
Ingredients:
- 1 boiling water
- 1 dates
- 1 baking soda
- 1 shortening
- 1 sugar
- 2 eggs
- 1 3/4 flour
- 2 salt
- 1/2 vanilla
- 1 walnuts
- 12
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Place dates and baking soda in bowl. Pour boiling water over them, mix and cool down, then add vanilla. Set aside.
3. Blend flour, cocoa and salt. Set aside.
4. In a large bowl, cream shortening, sugar and eggs.
5. Alternately add the date mixture and the flour mixture to the shortening, sugar and egg mixture.
6. Pour into a greased 9X13 pan.
7. Sprinkle top with chocolate chips and walnuts.
8. Bake for 40-45 minutes. Cool to room temperature.
9. Enjoy!
Title: Sticky Date Pudding With Warm Toffee Sauce
Ingredients:
- 1 3/4 dates
- 2 water
- 1 1/2 baking soda
- 6 unsalted butter
- 1 sugar
- 2 all-purpose flour
- 3 eggs
- 1/2 baking powder
- 1/2 ground ginger
- 1/2 salt
- 3/4 unsalted butter
- 1 1/4 brown sugar
- 1 vanilla extract
- 1/2 dark rum
- 1
Instructions:
1. Preheat oven to 350°F (180 °C). Line an 8-inch (20 cm) square baking pan with parchment paper. Half-fill a larger baking pan with hot water.
2. For the pudding, chop the dates coarsely, place them in a small saucepan with the water and bring to a boil for 5 minutes. Remove the saucepan from the heat, mix in the baking soda and let stand for 20 minutes.
3. In a bowl, cream together the butter and sugar, adding the eggs one by one, mixing well after each addition.
4. In a separate bowl, sift together the flour, baking powder, ground ginger and salt. Use a spoon to work this into the egg mixture. Finally, add the date mixture and combine all the ingredients well.
5. Pour the mix into the prepared baking pan and place the pan in the water bath. Bake for 20 minutes, then reduce oven temperature to 300°F (150 °C) until the cake is cooked, 25 more minutes, or until a toothpick comes out clean when inserted in the middle. Cut in 8 squares.
6. For the toffee sauce, melt the butter and dissolve the sugar in it over medium heat. Add the cream, vanilla, and rum, simmer for 5 minutes until thickened slightly.
7. Serve the pudding warm with warm toffee sauce and vanilla ice cream.
Title: Amish Gourmet Apple Crisp
Ingredients:
- 9 apples
- 1 flour
- 1 baking powder
- 1 salt
- 1 egg
- 4 butter
- 1 cinnamon
- 1 cardamom
Instructions:
1. peel, and slice apples.
2. place in a greased 11x7" baking pan.
3. mix flour, sugar, baking powder and salt.mix well.
4. break egg into mixture and continue to mix with your hands till well combined.
5. pour mixture over apples --
6. melt butter and pour over apples --
7. liberally sprinkle the mixture with cinnamon.and cardamon for a slightly different flavor.
Title: Grand Marnier Bundt Cake
Ingredients:
- 2 oranges
- 1 butter
- 1 sugar
- 3 eggs
- 2 1/4 flour
- 1 baking powder
- 1 baking soda
- 1 sour cream
- 1/4 Grand Marnier
- 1/2 pecans
- 3 sugar
- 1/2 Grand Marnier
- 1/4
- 1/3
Instructions:
1. Zest rind of oranges and juice oranges; set aside.
2. Cream butter and sugar until light and fluffy then add eggs.
3. Add flour mixture and sour cream in small amounts alternately to egg /sugar mixture.
4. When well mixed, beat in Grand Marnier,orange zest and pecans.
5. Fold beaten egg whites into batter.
6. Pour into a greased and floured 10" bundt pan;bake 40-50 minute at 350 degrees.
7. While cake is baking; combine glaze ingredients simmer over medium heat until ingredients are combined.
8. Spoon sauce over hot cake is still in the pan, cool before removing from pan.
9. Invert onto cake plate and enjoy.
Title: Easter Cake
Ingredients:
- 18 1/4 eggs
- 1/2 mandarin oranges
- 4 instant vanilla pudding
- 11 crushed pineapple
- 9
- 3
- 14
Instructions:
1. Beat all cake ingredients together for two minutes (the oranges should be completely broken up.).
2. Bake in a 9 x 13 inch pan at 350 for 30 minutes.
3. Mix together frosting ingredients. Spread over cooled cake.
Title: Caribbean Bread Pudding With Pina Colada Sauce
Ingredients:
- 6 skim milk
- 1 egg substitute
- 1 vanilla
- 1/2 golden raisin
- 2 unsweetened coconut
- 1/2 rum
- 15
- 1/2
- 3/4
- 1/3
- 1
Instructions:
1. Preheat over to 350 degree F or 180°C.
2. Spray 11 x 7 inch glass baking dish with non stick cooking spray.
3. Place cubed bread in large bowl; set aside.
4. Combine milk, juice concentrate, egg substitute, vanilla and butter flavored extract in another large bowl; mix until smooth. Drain pineapple reserve juice.
5. Add milk mixture, pineapple and raisins to bread; gently mix with large spoon.
6. Spoon bread mixture evenly into prepared baking dish and flatten slightly; bake, uncovered 40 minutes. Cool slightly.
7. For the sauce add water to reserved pineapple juice to equal ¼ cup.
8. Combine juice, preserves, coconut and rum in microwavable bowl.
9. Microwave at high 2 – 3 minutes or until sauce is hot and bubbling cool to room temperature.
10. Divide pudding among 8 plates; top each serving with 2 tablespoons of Pina Colada Sauce.
Title: Delicious Date Roll Cake
Ingredients:
- 2 flour
- 1 egg
- 1/2 brown sugar
- 2 baking powder
- 1 mixed spice
- 1/2 dates
- 1 butter
- 1/2 milk
Instructions:
1. Beat the egg and sugar together and add dry ingredients along with chopped dates and melted butter, then stir in the milk.
2. When thoroughly mixed, put into greased roll baking tubes and fit end cap. Be sure to leave room for rising in baking tube.
3. Bake for 30 minutes at 375 deg F or 190 deg Celsius.
Title: Chocolate Chip Cookies!
Ingredients:
- 1 margarine
- 2 brown sugar
- 3 eggs
- 1 vanilla
- 3 1/4 flour
- 2 baking soda
- 1 salt
- 1/2 nonfat milk
- 2 chocolate chips
Instructions:
1. Mix wet ingredients.
2. Mix dry ingredients.
3. Combine wet and dry ingredients.
4. Bake for about 10 minutes at 350°F.
Title: Lemon Vanilla Ricotta Souffle - South Beach Phase 1
Ingredients:
- 1 part-skim ricotta cheese
- 2 eggs
- 3 Splenda granular
- 2 lemon zest
- 1/2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Lightly coat 4 (4 ounce) ramekins with cooking spray.
3. In a large bowl, whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon zest, lemon extract and vanilla extracts.
4. In another small bowl with an electric mixer at high speed, beat egg whites until soft peaks form; approximately 2-3 minutes. Gradually add remaining 2 TBSP sugar substitute and continue to beat until stiff peaks form.
5. Gently fold egg whites into ricotta mixture; just until combined.
6. Spoon ricotta mixture into ramekins. Bake until souffles have risen, are set and lightly browned; approximately 15 minutes.
7. Serve immediately.
Title: Lemon Bundt Cake
Ingredients:
- 1 lemon pudding mix
- 1 eggs
- 4 water
- 3/4 powdered sugar
- 3/4 butter
- 1/2 water
- 1 lemon juice
- 1
- 1/3
Instructions:
1. Beat cake mix, lemon pudding, eggs, oil and water.
2. Place in sprayed bundt pan.
3. Bake at 350 degrees for 40 to 50 minutes.
4. To make glaze, mix powdered sugar, butter, 1 tablespoon water and lemon juice.
5. Heat in sauce pan and pour over HOT cake.
Title: Apple Bread Pudding
Ingredients:
- 2 margarine
- 8 -9 sliced apples
- 2 raisins
- 1/4 cinnamon
- 2 milk
- 1 sugar
- 1/2 eggs
- 1/2 vanilla
- 5 lemon juice
- 1
Instructions:
1. Spread margarine on bottom and side of 8 cup casserole dish.
2. Remove crusts, toast and place bread on bottom and sides.
3. Place apples, raisins, and spices in a bowl.
4. Stir.
5. Combine cream, milkand sugar in a pan and bring to a boil Pour gradually into eggs.
6. Add vanilla.
7. Combine with apple/raisin mixture.
8. Pour onto bread.
9. Cover with remaining bread slices.
10. Place in large pan of hot water (3" deep) Bake 400F 1 hour.
11. Cool 2 hours before serving.
Title: Any Pie Filling Cobbler Mix
Ingredients:
- 4 1/2 all-purpose flour
- 2 1/2 sugar
- 3/4 dry buttermilk
- 3 baking powder
- 2 salt
- 1/2 butter
- 1 water
- 1/2
Instructions:
1. In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
2. To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350° for 35-40 minutes or until topping is golden brown. Serve warm.
3. Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Title: Dutch Apple Crisp
Ingredients:
- 6 apples
- 1 lemon juice
- 1/2 sugar
- 1/4 brown sugar
- 3 flour
- 1 cinnamon
- 1/4 nutmeg
- 1/4 salt
- 3/4 oats
- 3/4 flour
- 1/4 sugar
- 1/4 brown sugar
- 1/3 butter
Instructions:
1. Toss the apples with lemon juice and put in a casserole dish.
2. Combine the dry ingredients for the filling and toss with apples.
3. Combine the topping ingredients and sprinkle over the apples.
4. Bake at 350 F for 45-50 minutes.
Title: Christmas Cut-Outs
Ingredients:
- 1 shortening
- 2 sugar
- 2 eggs
- 4 baking powder
- 1 salt
- 1 milk
- 2 vanilla
- 5 -6 flour
Instructions:
1. Cream shortening and sugar together.
2. Add in each remaining ingredient separately and allow to mix thoroughly up to flour.
3. Add each cup of flour individually and allow to mix.
4. Chill at least 1 hour.
5. Preheat oven to 350°F.
6. Roll out chilled dough to 1/4 inch thick and cut with your favorite cookie cutters.
7. Bake on a greased cookie sheet for 10 - 12 minutes.
8. Cookies should not be browned, but cooked through.
Title: Irish Creme Brulee With Fruit Compote
Ingredients:
- 2 steel cut oats
- 2 heavy cream
- 5 water
- 1/2 granulated sugar
- 2 rhubarb
- 1 1/2 confectioners' sugar
- 1 1/2
- 1
- 6
Instructions:
1. To make the Custard:.
2. Preheat the oven to 375°F
3. Butter six 6-ounce ramekins.
4. Place the oats into a shallow ovenproof dish and toast in the oven until they start to brown and smell nutty; about 10 minutes. Remove from oven and pour on the whiskey, which will evaporate from the heat of the pan.
5. Reduce heat to 325°F
6. In a small bowl, whisk the egg yolks and sugar together until the sugar is dissolved. Add the cream and oats and stir to blend. Spoon the mixture into the prepared ramekins.
7. Set the ramekins in a large baking pan and add hot water to come halfway up the sides of the ramekins.
8. Bake until the custard is set, about 45 minutes.
9. Remove from the oven and let cool in the baking pan for 15 minutes.
10. Remove the ramekins from the baking pan, cover with plastic wrap, and refrigerate until serving time.
11. To make the compote:.
12. In a small saucepan, combine the water and sugar and bring to a boil over medium heat. Boil for 2 minutes, reduce heat, add the rhubarb, and cook until tender, about 10 minutes.
13. To serve:.
14. Preheat the broiler.
15. Dust each custard with 1 tablespoon confectioners' sugar and place under the broiler until caramelized (or if you are lucky enough to have a little torch, you can do it with that).
16. Serve with a spoonful of rhubarb compote on the side.
17. Note:.
18. If rhubarb is not available, use the method above to stew your favorite seasonal fruit, or use sliced fresh fruit.
Title: Annette's Cream Cheese Pound Cake
Ingredients:
- 1 cream cheese
- 8 real butter
- 1/2 eggs
- 4 milk
- 1/2 flour
- 2/3 sugar
- 1
Instructions:
1. Mix all ingredients in large mixer bowl and mix until smooth.
2. Put in 3 loaf pans and Bake at 315* for 50 minute
3. or:
4. 10 Cup Bundt pan and Bake at 3008 for 1 hours 10 minute.
Title: Blondies
Ingredients:
- 8 butter
- 1 brown sugar
- 1 egg
- 1 vanilla
- 1 salt
- 1 all-purpose flour
- 1/2 pecans
- 1/2
Instructions:
1. Butter an 8×8 pan.
2. Mix melted butter with brown sugar – beat until smooth.
3. Beat in egg and then vanilla.
4. Add salt, stir in flour. Mix in any additions (below).
5. Pour into prepared pan.
6. Bake at 350°F 20-25 minutes, or until set in the middle.
7. Cool on rack before cutting them.
Title: Fluffy Icing
Ingredients:
- 5 flour
- 1 milk
- 1/2 margarine
- 1/2 sugar
- 1 vanilla
- 1
Instructions:
1. Mix flour into milk in saucepan and bring to a boil stirring constantly.
2. Cool mixture completely.
3. Combine remaining ingredients and beat until light and fluffy.
4. Add first mixture and whip well with electic mixer.
5. Makes plenty of frosting for a two layer cake.
Title: Watergate Dessert
Ingredients:
- 1 pineapple
- 1 instant pistachio pudding mix
- 1 marshmallows
- 1/2
Instructions:
1. Mix pineapple with pudding mix.
2. add marshmallows, and nuts.
3. mix in dream whip.
Title: Peanut Butter S'mores
Ingredients:
- 8 marshmallows
- 4
Instructions:
1. Spread the bottoms of four cookies with fudge topping.
2. Using a long-handled fork, grill marshmallows 6 inches from medium-hot heat until golden brown, turning occasionally.
3. Carefully place a marshmallow and a peanut butter cup on each fudge-topped cookie; top with remaining cookies.
4. Serve immediately.
Title: Chocolate Cherry Bundt Cake
Ingredients:
- 1 eggs
- 1/2 vanilla
- 2 cherry pie filling
- 1 chocolate chips
- 1
Instructions:
1. Mix cake mix, eggs oil and vanilla with mixer.
2. The batter will be very thick and heavy.
3. Add cherry pie filling and mix with mixer.
4. Add chocolate chips and stir with wooden spoon.
5. Grease bundt pan and fill with batter and level out.
6. Bake at 350 degrees for 50 to 55 minutes or until cake test done.
7. Cool in pan for 15 minutes and remove from pan.
8. When cooled sprinkle with confectionery sugar.
Title: Torta Negra Colombiana -- Colombian Black Cake
Ingredients:
- 450 demerara sugar
- 200 light brown sugar
- 2 cognac
- 1 baking soda
- 120 ground cloves
- 1 powdered sugar
- 1 hazelnuts
- 1 ground cinnamon
- 1 walnuts
- 200 currants
- 400 butter
- 1 self-rising flour
- 400 ground nutmeg
- 1 red wine
- vanilla extract
Instructions:
1. Preheat oven to 375F/190C and grease/flour an 9" cake pan.
2. Combine the red wine, butter, sugar, currants, walnuts, hazelnuts, nutmeg, cloves, cinnamon, and cognac in a saucepan; bring to the boil.
3. Boil for 3 minutes.
4. Let mixture cool to room temperature.
5. Next add the flour, the vanilla, and the baking soda that has been previously dissolved in a bit of warm water.
6. Mix thoroughly and pour into a cake pan that has been buttered and floured.
7. Bake for approximately 45 minutes.
8. Turn the oven off and let the cake stand inside until it tests done.
9. Remove from the oven and sprinkle with powdered sugar.
Title: Creamy Berry Pie
Ingredients:
- 6 unsalted butter
- 12 graham crackers
- 1 sugar
- 1 salt
- 1 unflavored gelatin
- 3 water
- 1 cream cheese
- 1 sour cream
- 1/3 sugar
- 1 vanilla extract
- 1/4 raspberries
- 1 blueberries
- 1 strawberry
- 1 white chocolate
- 1/2
Instructions:
1. Crust: Melt butter in microwave oven on HIGH 20 seconds. In a medium-sized bowl, stir graham cracker crumbs, sugar, and salt. Add butter; stir until crumbs are evenly moistened.
2. Press up sides and into bottom of a 9-inch pie plate. Use the bottom of a glass to firmly pack crumbs. Refrigerate crust while making filling.
3. Filling: Pour water into a small microwave-safe bowl, sprinkle gelatin over water. Let stand 3 minutes.
4. In a large bowl, combine softened cream cheese, sour cream, sugar and vanilla. Beat with an electric mixer until smooth.
5. Transfer softened gelatin to microwave; heat 15 to 30 seconds on HIGH. Stir until smooth.
6. With mixer running, pour gelatin into cream cheese mixture and beat until smooth.
7. Pour mixture into chilled crust and smooth top. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
8. Berries: Melt jelly in microwave on HIGH for 10 seconds. Gently toss with berries in a large bowl. Remove plastic from pie; top pie with berries.
9. Microwave chocolate and oil on HIGH 20 seconds. Drizzle over pie.
10. Slice and serve.
Title: Pumpkin Maple Custard Pie
Ingredients:
- 2 maple syrup
- 32 pumpkin
- 8 eggs
- 7 pure vanilla extract
- 2 pumpkin pie spice
- 3 cinnamon sticks
- 9 extra finely granulated sugar
- 2
Instructions:
1. Pre-heat oven to 350 F.
2. Mush together two pie crusts in a deep pie dish and pre-bake the crust using dried beans to weight it down, cover the top with foil and bake for 20 min, but keep checking. You want it to be cooked to semi-firm.
3. Separate the egg yolks from the whites in two separate bowls.
4. Set aside the whites, and put the egg yolks and the rest of the ingredients, except the Cinnamon sticks and sugar, in a bowl and mix to incorporate.
5. In the bowl with the egg whites, add the sugar, then use an electric mixer to beat the egg whites until they form soft peaks. You don't want it to be a full meringue, just soft and creamy.
6. Gently fold in the beaten (sugared) egg whites into the other (maple/pumpkin) mixture using a rubber spatula and swirling it around till reasonably incorporated. Pour everything into the pre-baked pie crust and bake at 375 for 30 min, keeping the top covered with foil. Keep checking the pie with a toothpick that comes out clean---which means it's done.
7. Once the pie has cooled, decorate the top, and cover any hot spots with the Cinnamon sticks.