lumicero/recipes-ing2inst huggingface dataset:
Title: Cream Fillings for Cake Roll.. Chocolate, Coconut, Butterscotch
Ingredients:
- 1/2 granulated sugar
- 3 unbleached flour
- 1/4 salt
- 1 1/4 skim milk
- 1 egg
- 1 margarine
- 1 vanilla
Instructions:
1. Combine granulated sugar, flour and salt in a saucepan.
2. Gradually add milk. mix well.
3. Cook over medium heat until mixture boils, stirring constantly, boil 1 minute.
4. Blend a 1/4 cup of hot mixture into beaten egg.
5. Return egg mixture to saucepan, mix well.
6. Cook until mixture starts to bubble, stirring constantly.
7. Stir in margarine and vanilla.
8. Cool, then spread over jelly cake roll.
9. FOR CHOCOLATE CREAM FILLING:
10. 3/4 cup granulated sugar.
11. 3 tbls unbleached flour.
12. 1/4 tsp salt.
13. 1 1/4 cup skim milk, room temperature.
14. 1 oz unsweetened baking chocolate square, melted.
15. 1 egg, slightly beaten.
16. 1 tsp vanilla.
17. do same as basic cream filling, except add chocolate square with milk, finish same as basic cream.
18. COCONUT CREAM FILLING:
19. same as basic cream filling, except use 1/2 cup granulated sugar, 3 tbls flour,1/4 tsp salt, 1 1/4 cup skim milk, room temperature,do basic procedure.use 1/3 cup flaked sweetened coconut.
20. BUTTERSCOTCH CREAM FILLING:
21. 2/3 cup brown sugar, packed.
22. 3 tbls flour.
23. 1/4 tsp salt.
24. 1 1/4 cup skim milk, room temperature.
25. 1 egg, slightly beaten.
26. 1 tbls margarine, melted.
27. 1 tsp vanilla.
28. Combine brown sugar, flur, and salt in a saucepan.Gradually add mik, mix well.Cook over medium heat till mixture begins to boil.Boil 1 minutes, stirring constantly.
29. Blend a 1/4 cup of hot mixture into beaten egg.
30. Return all to sauepan, mix well.
31. cook until mixtue starts to bubble., stirring constantly.
32. Stir in margarine and vanilla.
33. Cool then spread over cooled jelly cake roll.
Title: Sugared Pluots on Crisp Anise-Scented Phyllo
Ingredients:
- 1 1/2 anise seeds
- 6 phyllo dough
- 4 unsalted butter
- 8 sugar
- 1 1/2 pluots
Instructions:
1. Preheat oven to 400°F Toast anise seeds in a skillet over medum heat, shaking occasionally, until fragant, 3-5 minutes. Cool 3 minutes. Crush lightly with a mortar and pestle or the side of a chef's knife.
2. Trim phyllo sheets into 12 x 10 rectangles. Lay 1 rectangle on a baking sheet (keep remaining pieces covered with damp kitchen towel), and brush lightly with melted butter, coating entire surface. Sprinkle with 1 teaspoons sugar and 1/4 teaspoons anise seeds, and top with another phyllo sheet, Repeat 5 times.
3. Arrange pluot slices on phyllo in five rows of five, spacing each row about 1/2 inch apart. Sprinkle with remaining 2 teaspoons sugar, and brush Pluot slices with remaining butter.
4. Bake until crisp and golden brown, 15-17 minutes. Using a spatula, transfer to a wire rack to cool slightly. Cut into squares and serve.
Title: Chocolate Cake With Milk Chocolate-Peanut Butter Frosting and Pe
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 2/3 baking soda
- 2 salt
- 1 water
- 2 apple cider vinegar
- 2/3 vanilla extract
- 2 sugar
- 2 light corn syrup
- 1 water
- 1/2 peanuts
- 1/4 baking soda
- 1 vanilla extract
- 1 heavy whipping cream
- 1/2 powdered sugar
- 1/2 heavy whipping cream
- 4 mascarpone cheese
- 5
- 2 1/4
- 1 1/2
- 3/4
Instructions:
1. For brittle:.
2. Line large rimmed baking sheet with foil; brush with oil. Bring sugar, corn syrup, and 1/4 cup water to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes. Immediately stir in peanuts and all remaining ingredients. Scrape out mixture onto prepared sheet; spread out to about 13x9-inch rectangle. Cool completely. Coarsely chop enough brittle to measure 1 cup and finely chop enough to measure 1/2 cup. DO AHEAD: Can be made 3 days ahead. Store in separate airtight containers at room temperature.
3. For cake:
4. Preheat oven to 350°F Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line pan bottoms with parchment paper. Sift flour, sugar, cocoa, baking soda, and salt into large bowl. Whisk 2 cups water, oil, vinegar, and vanilla in medium bowl to blend. Gradually add water mixture to dry ingredients, whisking until batter is smooth. Divide batter between prepared pans (scant 3 cups each).
5. Bake cakes until tester inserted into center comes out with a few crumbs still attached, about 28 minutes. Cool cakes in pans 15 minutes. Cut around cakes and turn out onto racks. Peel off parchment and cool.
6. For filling and frosting:
7. Place chocolate in medium bowl. Bring 5 tablespoons cream just to simmer in small saucepan over medium heat. Pour cream over chocolate; whisk until melted and smooth. Let stand until thick enough to spread, whisking occasionally, about 30 minutes.
8. Beat powdered sugar, 1 1/2 cups chilled cream, and peanut butter in large bowl just until blended. Add mascarpone; beat frosting just until thickened (do not overbeat).
9. Place 1 cake layer, flat side up, on platter. Spread milk chocolate filling evenly over; sprinkle with 1/2 cup finely chopped peanut brittle. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Cover with cake dome and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 2 hours before continuing.
10. Sprinkle 1 cup coarsely chopped brittle over top of cake and serve.
Title: Zucchini Apple Pie
Ingredients:
- 2 zucchini
- 1 sugar
- 2 flour
- 1/2 salt
- 1 cinnamon
- 2 butter
- 2 lemon juice
- 9
Instructions:
1. Peel zucchini.
2. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie) Gather 3 cups of zucchini and toss with lemon juice and salt, place in frying pan and cook until tender crisp.
3. In a separate bowl, mix together cinnamon, sugar, and flour.
4. Add cooked zucchini to sugar mixture and mix well (it will be runny) Pour into prepared crust and top with second crust.
5. Sprinkle with sugar.
6. Make slits to release steam.
7. Dot crust top with butter.
8. Bake at 450°F for 10 minutes then lower temperature to 350°F for another 40 minutes.
9. Cool and enjoy!
Title: Black Forest Pizza
Ingredients:
- 1 cream cheese
- 1 confectioners' sugar
- 2 cherry pie filling
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Coat a 12-inch pizza pan with non-stick cooking spray.
3. Prepare brownie mix according to package directions.
4. Spread the prepared batter evenly over the bottom of the pan.
5. Bake for 20-25 minutes or until a wooden toothpick inserted in center comes out clean, let cool.
6. In a 2-3 quart mixing bowl, beat the cream cheese, confectioners sugar and whipped topping until smooth.
7. Spread the mixture evenly over the brownie crust.
8. Spoon on the cherry pie filling, spread to about 1 inch of the outer edge.
9. Sprinkle chocolate candy sprinkles on the outer white rim.
10. Chill and serve.
11. Makes 12 slices.
Title: Blueberry-Lime Granita
Ingredients:
- 2 blueberries
- 1/2 sugar
- 1/2 lime zest
- 2 fresh lime juice
- 3 lime twist
Instructions:
1. Process the blueberries in a food processor or blender until smooth, scraping down the sides as needed.
2. Add sugar, lime zest and lime juice; process until well blended.
3. Pour inot an 11x7-inch baking dish; stir in the lemon-lime soft drink.
4. Cover and freeze for 8 hours.
5. Remove from freezer; let stand for 5 min or so.
6. Chop mixture into large chunks and place in a food processor in batches; pulse 5-6 times or until mixture is smooth.
7. Serve immediately, or freeze until ready to serve.
8. Garnish with the lime twists.
Title: Blackberry-Apple Upside-Down Cake
Ingredients:
- 3/4 butter
- 1/2 light brown sugar
- 1/4 honey
- 2 gala apples
- 1 fresh blackberries
- 1 frozen blackberrie
- 2 sugar
- 1 1/2 eggs
- 1 all-purpose flour
- 1/2 baking powder
- 1 milk
- vanilla extract
Instructions:
1. Preheat oven to 350°.
2. Melt 1/4 cup butter in a lightly greased 9-inch round cake pan (with sides that are at least 2 inches high) over low heat.
3. Remove from heat.
4. Sprinkle with brown sugar; drizzle honey over brown sugar.
5. Arrange apple slices in concentric circles over brown sugar mixture, overlapping as needed; sprinkle with blackberries.
6. Beat sugar and remaining 1/2 cup butter at medium speed with an electric mixer until blended.
7. Add eggs, 1 at a time, beating until blended after each addition.
8. Stir together flour and baking powder.
9. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.
10. Beat at low speed just until blended after each addition.
11. Stir in vanilla.
12. Spoon batter over blackberries in pan.
13. Bake at 350° for 45-50 minutes or until a wooden pick inserted in center comes out clean.
14. Cool in pan on a wire rack 10 minutes.
15. Carefully run a knife around edge of cake to loosen.
16. Invert cake onto serving plate, spooning any topping in pan over cake.
Title: Pineapple Upside Down Cake
Ingredients:
- 1 pineapple
- 6 butter
- 1 margarine
- 16 brown sugar
- 2/3 maraschino cherries
- 1 shortening
- 2 granulated sugar
- 2 eggs
- 2 vanilla
- 1 all-purpose flour
- 1/2 baking powder
- salt
Instructions:
1. Drain the pineapples reserving juice.
2. Melt the butter in a 10x13-inch cake pan or microwave and then pour into the pan.
3. Add the brown sugar and 2 tbsp of juice to the bottom of the pan and stir with the butter. Add water if necessary to the remaining juice to make 1 cup, and set aside.
4. Arrange pineapple in the bottom of the pan.
5. Place cherry halves in the center of the pineapple.
6. Mix together the remaining ingredients including the juice, in a mixing bowl, and then pour over the pineapples.
7. Bake at 350°F for 50-60 minutes. Let cool 10 minutes then invert.
Title: Blueberry Cream Cheese Mini Pies
Ingredients:
- 6 all-purpose flour
- 1/4 sugar
- 1 lemon peel
- 1/4 butter
- 3/4 margarine
- 3 sugar
- 1 cornstarch
- 4 water
- 1 fresh blueberries
- 1 lemon peel
- 1 fresh lemon juice
- 1/4 cream cheese
- 1 sugar
- 1 egg
Instructions:
1. Heat oven to 350°.
2. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoons lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.
3. In 2-qt. saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover, cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoons lemon peel and 1 tablespoons lemon juice. Add remaining blueberries; stir gently. Set aside.
4. In small bowl, beat cream cheese filling ingredients until smooth; set aside.
5. Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. Press 1 biscuit round into each of the 16 ungreased regular-size muffin cups. Spoon 1 tablespoons cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoons Streusel (cups will be full).
6. Bake 18-22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.
Title: Gingerbread Cookies
Ingredients:
- 5 - 5 1/2 all-purpose flour
- 1 baking soda
- 3/4 salt
- 2 ground ginger
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground cloves
- 1 unsalted butter
- 1 brown sugar
- 1 egg
- 1 unsulphured molasses
- 1 vanilla extract
Instructions:
1. Combine the flour, baking soda, salt, and spices in a large bowl; set aside.
2. Using electric mixer, beat the butter, brown sugar, and egg until smooth.
3. Add molasses and beat until fluffy, about 2 minutes.
4. Add vanilla.
5. Stir in the flour mixture 1 cup at a time, blending until smooth.
6. The dough should gather into a semi-firm mass. (If it's not firm, add another 1/4 to 1/2 cup flour, but not enough to make it crumbly.).
7. Turn the dough onto a lightly floured surface. Divide in half. Flatten into disks and wrap in plastic.
8. Dough may roll better by refrigerating up to 2 hours first. Refrigerate for up to a week.
9. Preheat oven to 350°F
10. On a floured surface, roll each disk to 1/8 inch thick.
11. Cut shapes with cookie cutters and transfer to a large, parchment-lined baking sheet, 1 inch apart.
12. Decorate, if desired.
13. Bake until firm to the touch, about 8-12 minutes. (Err on the low side.).
14. Cool slightly before transferring to a rack. (I just slide the parchment immediately to the rack. The cookies cooled completely on the parchment without sticking.).
Title: Crusty Cream Cheese Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 1 cream cheese
- 3 sugar
- 6 eggs
- 3 flour
- 1 vanilla
Instructions:
1. Butter and flour one Bundt pan. Preheat oven to 325°F.
2. Cream together butter, cream cheese, and shortening.
3. Add sugar and beat until the mixture is light and fluffy.
4. Alternately add flour and eggs beginning and ending with flour. Make sure to beat well after each egg.
5. Stir in vanilla and pour into prepared bundt pan.
6. Cook for 1 hour and 15-20 minutes or until tester comes out clean.
Title: Chocolate-Garam Masala Gingerbread
Ingredients:
- 3 all-purpose flour
- 2/3 baking soda
- 1 fine salt
- 3/4 garam masala
- 1 1/2 unsalted butter
- 12 light brown sugar
- 3/4 ginger
- 1 egg
- 1 molasses
- 1/2 dragees
- 6 dragees
- 1 1/2 bittersweet chocolate
- 3 unsalted butter
- 3 corn syrup
- 1 1/2 water
- 3 confectioners' sugar
- 4 water
Instructions:
1. Whisk together flour, cocoa, baking soda, salt and garam masala.
2. Combine butter, brown sugar and ginger in work bowl of stand mixer with paddle. Beat until light and fluffy, about 5 minutes. Scrape down sides of bowl, add egg and beat until combined. Add molasses and beat until combined. Add 1/2 dry mixture and beat on low until incorporated; add remaining dry mixture and repeat. Divide dough in half and pat into 1/2" thick rectangles. Wrap in plastic wrap and refrigerate 2-12 hours.
3. Preheat oven to 350°F Place racks in upper and lower 1/3 of oven. Line 4 baking sheets with parchment or Silpat. Dust a work surface lightly with flour.
4. Roll out one rectangle to 1/4" thick. Cut with cookie cutters and place cut outs on baking sheets, leaving 1" between cookies. Chill in refrigerator 10 minutes, then transfer to oven to bake until edges are golden, about 12 minutes. Cool on baking sheet 5 minutes then transfer to a rack to cool to room temperature. Decorate with Chocolate Glaze or Royal Icing as desired; top with toasted fennel seeds, dried rose petals or dragees.
5. For chocolate glaze, combine chocolate, butter, corn syrup and water in a small bowl. Cover with plastic wrap and microwave on high in 30 second bursts, stirring each time, until chocolate melts, about 90 seconds total. Stir until smooth.
6. For royal icing, combine egg white powder, confectioners' sugar and water in a bowl. Beat with a handheld electric mixer on medium-high until it forms stiff, glossy peaks, about 6 minutes.
Title: Blueberry-Bran and Dark Chocolate Muffins
Ingredients:
- 1 self-raising flour
- 1/4 demerara sugar
- 1/2 oats
- 1/4 dark chocolate
- 100 eggs
- 2 vanilla essence
- 1/2 butter
- 1/4 - 1/2 margarine
- 150 blueberries
- 1 banana
Instructions:
1. Mix flour, sugar and oats for a minute before adding your crushed bran and chopped chocolate pieces.
2. In another bowl, add the vanilla to your beaten eggs, then stir in the melted butter. Mash the banana and add both that and the chopped blueberries (with all their juice!) to the egg bowl. Add the wet mixture to the flour mixture and hand mix for less that a minute - you don't want a perfectly whipped muffin mix).
3. Spoon mixture into a greased muffin tin, or into mini-muffin cases (silicone cases are best!) and toss into a pre-heated 190C oven for 15 -20 minutes.
4. The mixture should yield about 10 large muffins or 15/16 mini-muffins.
5. Test them with wooden skewers, if the skewer comes out dry they're done!
Title: Vegan Oatmeal Peanut Butter Nutella-Stuffed Cookies
Ingredients:
- 1 1/3 flour
- 3/4 baking soda
- 2 oats
- 1/2 coconut oil
- 1/2 peanut butter
- 1 sugar
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350.
2. In a Medium Bowl, Mix together Flour and Baking Soda.
3. Stir in Oats.
4. In a separate Bowl, Mix Sugar, Coconut Oil, Peanut Butter, and Hemp Milk.
5. Slowly Mix in Flour mixture.
6. Stir batter until smooth.
7. Drop spoonfuls of batter onto a tray.
8. Spread about a half a teaspoons of Nutella onto each drop of dough.
9. Covere nutella with the rest of the dough.
10. Bake for 14 minutes.
Title: Mini Faux Plum Puddings
Ingredients:
- 1 white chocolate
- 1 raspberries
- 1 mint leaf
Instructions:
1. Place a dollop of white chocolate on top of the biscuit.
2. Place a raspberry on top of the white chocolate & the mint leaves to resemble holly.
Title: Lenguas De Gato ("Cat's Tongues" Cookies)
Ingredients:
- 8 butter
- 2/3 sugar
- 3 pure vanilla extract
- 1 flour
- 3/4
Instructions:
1. Preheat oven to 425 F.Greas and flour several baking sheets.
2. Cream together the butter and sugar thoroughly.
3. Add the white of one egg,beat thoroughly.Repeat with the remaining egg whites.
4. Add the vanilla and flour,mix well.
5. Place the dough in a pasry bag fitted with a round tip.Pipe the dough onto the baking sheets in strips 2-3 inches wide,making sure to leave enough space in between the cookies for them to expand.
6. Bake each batch for 6-8 minutes or until the edges are very lightly browned.
7. Remove the cookies to a wire rack to cool.50-60.
Title: Baked Apples With Creamy Caramel Sauce
Ingredients:
- 6 baking apples
- 1/4 unsalted butter
- 1/4 brown sugar
- 1/4 pure maple syrup
- 1 ground cinnamon
- 1/2 raisins
- 1/2 walnuts
Instructions:
1. Heat oven to 325°F Remove the core from apples with an apple corer or small knife, place apples in a 13 x 9 baking dish.
2. In a small bowl, combine butter, brown sugar maple syrup and cinnamon. Stir in raisins and walnuts. Spoon mixture into the center of the apples.
3. If using, pour brandy in pan. Cover pan with foil.
4. Bake 1 to 1 1/4 hour, basting apples occasionally, until apples are tender when pierced with knife.
5. Warm caramel sauce in a small sauce pan. Place one apple on plate and spoon warm caramel sauce over apple.
6. Can serve with some kind of whipped topping, if desired.
Title: Cream Puff Pie
Ingredients:
- 1/2 butter
- 1 water
- 1 flour
- 4 eggs
- 2 milk
- 8 cream cheese
- 8 instant vanilla pudding
- 1/2 Cool Whip
Instructions:
1. SHELL-:
2. Boil the water and butter -- slowly add the flour until it forms a ball.
3. Remove from heat and let cool.
4. Preheat oven to 400 degrees.
5. Beat in eggs one at a time until mixed well.
6. Spread across bottom of a 9 x 13 pan sprayed with PAM.
7. Bake for 25 - 35 mins (it should automatically form up the sides like a boat).
8. Let cool.
9. FILLING-:
10. Beat together milk and puddings.
11. Mix in cream cheese.
12. TOPPING-:
13. Top with cool whip and decorate with chocolate sauce.
14. Refrigerate.
Title: Dutch Prune and Pecan Cake
Ingredients:
- 3/4 confectioners' sugar
- 1 confectioners' sugar
- 1/3 self-rising flour
- 1 baking powder
- 2/3 butter
- 2 eggs
- 1/2 milk
- 1 vanilla
- 2 cinnamon
- 1/8 nutmeg
- 1/8 allspice
- 20 prunes
- 6 pecan halves
- 1/3 sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 360 degrees and butter a 9 in non-stick round baking pan.
2. Mix the confectioner's sugar, the flour and baking powder in a large bowl. Make a well in the middle.
3. Add the rest of the cake ingredients to the well and mix very well with a wire whisk or electric mixer. Pour batter in prepared pan.
4. Arrange the prunes and pecan halves alternately around the top of the batter. Mix the sugar and cinnamon and sprinkle evenly on top of the cake.
5. Bake for 1 hour or until cake is nicely browned and golden at the edges.
6. Serve warm topped with whipped cream sprinkled with nutmeg, if desired.
Title: Easy Honey Cake
Ingredients:
- 3 eggs
- 1 sugar
- 1 honey
- 1 baking powder
- 1 butter
- 1/2 milk
- 3/4 baking soda
- 1 flour
- 2
Instructions:
1. Preheat oven to 175 degrees Celsius.
2. Mix the first 7 ingredients together.
3. Add in baking soda and flour.
4. MIX.
5. Pour in pan
6. Bake for 45 minutes.
7. Take out and cool.
Title: Almost Fat Free Chocolate Cupcakes
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 2 dark brown sugar
- 3/4 applesauce
- 1/4 egg substitute
- 1 vanilla extract
- 1 skim milk
- 1 confectioners' sugar
- 1
- 1 2/3
Instructions:
1. Preheat oven to 350 degrees.
2. Line 12 muffin cups with paper liners.
3. Combine flour, cocoa, baking powder, soda and salt.
4. Beat the next six ingredients until combined, about 1 minute.
5. Stir in flour mixture alternately with milk until just combined.
6. Pour batter into muffin cups.
7. Bake 22 to 25 minutes or until toothpick comes out clean.
8. Remove cupcakes from pan; cool on wire rack 30 minutes.
9. Sprinkle with sugar, if desired.
Title: Chocolate Mocha Walnut Pudding Cake
Ingredients:
- 1 flour
- 2 baking powder
- 1/4 salt
- 2/3 sugar
- 1/4 walnuts
- 1/2 milk
- 1/2 unsalted butter
- 1/4 vanilla extract
- 2 egg
- 2 sugar
- 1 light brown sugar
- 1/3 brewed coffee
- 1/3
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 325 degrees. Lightly grease a 9-inch cake pan and set aside.
2. For the batter: In a large bowl, sift together the flour, baking powder, salt, sugar and cocoa powder. Add the walnuts. Set aside.
3. In a medium saucepan over medium heat, combine the milk, butter and chopped chocolate, stirring until the butter and chocolate have just melted.
4. Remove from the heat, then add the chocolate mixture to the dry ingredients, add the vanilla extract and egg and mix thoroughly to combine. Pour the batter into the prepared cake pan.
5. For the topping: In a small saucepan over high heat, combine the sugar, brown sugar, cocoa powder and coffee, and bring it to a boil while whisking constantly until the mixture is smooth.
6. Pour the liquid over the cake batter.
7. Bake for about 30 minutes, or until the cake is set in the middle; the pudding may be visible around the edges.
8. Spoon the pudding cake into individual bowls and serve warm.
Title: Chocolate Peanut Graham Squares
Ingredients:
- 1 1/3 graham cracker crumbs
- 1 1/4 all-purpose flour
- 1/2 sugar
- 1 butter
- 3/4 sweetened condensed milk
- 1 unsweetened flaked coconut
- 1 peanuts
- 1
- 3/4
Instructions:
1. Combine graham crumbs, flour and sugar. Drizzle butter over crumb mixture; stir until well combined. Press onto bottom of parchment paper-lined 13x9x2-inch baking pan. Bake in preheated 350F oven for 20 minutes.
2. Sift cocoa into large bowl; gradually stir in Eagle Brand, Add peanut butter chips, flaked coconut and 1/2 cup peanuts; mix well. Spread evenly over hot graham base. Sprinkle with remaining peanuts.
3. Return to oven and bake for 20-25 minutes longer or until topping is set.
Title: Hershey's Chocolate Cherry Cheese Pie
Ingredients:
- 1 graham cracker crust
- 1 1/4 sugar
- 3 eggs
- 1/2 vanilla extract
- 1 cherry pie filling
- 2 cream cheese
- 4 sour cream
- 1 sugar
- 1/3 vanilla extract
- 1/2
Instructions:
1. Heat oven to 375. Break chocolate bars into small pieces and place in small microwave safe bowl. Microwave 1 to 1 1/2 minutes or until chocolate is melted and smooth when stirred. Cool. In small mixer bowl on medium speed, beat cream cheese and sugar until smooth. Add eggs; beat well. Stir in vanilla and melted chocolate until completely blended. Pour into crust. Bake 20 minutes or until almost set in center. Remove from oven. Prepare sour cream topping, spread over pie. Continue baking 10 minutes or just until set. Cool completely, Cover; refrigerate until firm. Just before serving, spread cherry pie filling over top of pie.
2. Sour Cream Topping.
3. In small bowl, combine sour cream, sugar and vanilla; blend well.