lumicero/recipes-ing2inst huggingface dataset:
Title: The Peanut Butter Nutter Cookie Recipe
Ingredients:
- 2 3/4 all-purpose flour
- 1 instant butterscotch pudding mix
- 1 baking soda
- 1 kosher salt
- 3/4 granulated sugar
- 1/2 dark brown sugar
- 1/4 light brown sugar
- 1/2 vanilla extract
- 1/2 black walnut extract
- 1/2 hazelnut syrup
- 1/2 creamy peanut butter
- 1/2 walnuts
- 1/2 butter
- 1/2 eggs
- 1/2
- 3/4
- 10
- 1
- 2
Instructions:
1. Preheat oven 350°F.; then whisk flour, salt, butterscotch pudding, and baking soda together in a medium sized bowl; set aside. In a large mixing bowl, combine* peanut butter, butter, sugars, and all the flavorings together.
2. Blend ingredients together to form a grainy paste. Add eggs one at a time; mixing after each addition. Blend until fluffy; remembering to scrape down sides of bowl with a rubber or metal spatula. Stir in peanut butter chips and walnuts.
3. Add in flour mixture and stir until all flour is completely blended with grainy sugar paste. Place a sheet of parchment paper on an ungreased cookie sheet; using a 1-inch cookie scoop, drop dough on parchment paper and press down slightly to assist with spreading process.
4. Bake for 7-10 minutes and remove from oven; allowing cookies to cool off. When cookies are settled; remove from cookie sheet to a cookie rack with a spatula.
5. Cookies will be moist on top but slightly crisp around edges. Allow cookie sheet to cool before baking another batch. * UNLESS OTHERWISE STATED, ALL MESURMENT ARE DRY MEASURES. 1 CUP=6 OZ.
Title: Chocolate Oatmeal Cake With Coffee Frosting
Ingredients:
- 1 1/2 boiling water
- 1 quick-cooking oats
- 1 margarine
- 1/2 sugar
- 3/4 brown sugar
- 3/4 eggs
- 2 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1 instant coffee granules
- 2 half-and-half cream
- 1/4 margarine
- 1/2 vanilla extract
- 1 salt
- 1/8 confectioners' sugar
- 4
Instructions:
1. In a bowl, combine the water and oats.
2. Sprinkle with chocolate chips (do not stir); let stand for 20 minutes.
3. In a mixing bowl, cream margarine and sugars.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in oat mixture.
6. Combine flour, baking soda and salt; add to the creamed mixture and mix well.
7. Pour into a greased 13x9x2-inch baking pan.
8. Bake at 350* for 35-40 minutes or until a toothpick inserted near the center comes out clean.
9. Cool on a wire rack.
10. For frosting: dissolve coffee granules in cream, set aside.
11. In a small mixing bowl, cream margarine; add vanilla and salt.
12. Gradually beat in sugar.
13. Beat in enough of the coffee mixture to achieve spreading consistency.
14. Frost the cake.
Title: Super Chewy Chocolate Chip Cookies
Ingredients:
- 2/3 butter
- 2 brown sugar
- 2 eggs
- 2 hot water
- 2 2/3 flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 -2 chocolate chips
Instructions:
1. Preheat oven 375 degrees.
2. Mix the first four ingredients in a large bowl.
3. Mix the dry ingredients in a separate bowl.
4. Add the Dry to the wet.
5. Stir in the chocolate chips.
6. Drop by teaspoonful, or I prefer to roll into balls and bake for 8-10 minutes.
7. I find that baking them for 8 minutes then refrigerating them turns out the best. They will hardly look done, but they will be very chewy.
Title: Honey and Spice Apples
Ingredients:
- 1/2 sugar
- 1/2 honey
- 1 nutmeg
- 1 butter
- 3 cooking apples
Instructions:
1. In a skillet combine 1/2 cup water, sugar, honey,nutmeg and butter.
2. Bring to a boil.
3. Add apples and simmer uncovered for 5 minutes.
4. Carefully turn slices and cook just until apples are tender, about 5 to 7 minutes.
5. Drain.
6. Serve apples warm or at room temperature as a side dish.
Title: Lime Squares
Ingredients:
- 4 unsalted butter
- 2/3 graham cracker crumbs
- 1 sugar
- 1/4 lime zest
- 1 sweetened condensed milk
- 2 fresh lime juice
- 1
- 1/2
Instructions:
1. Preheat oven to 350 farenheit.
2. Brush an 8 inch square baking pan with melted butter.
3. Line bottom with parchment paper, leaving a 2 inch overhang on two sides.
4. In a food processor, finely grind pistachios with graham cracker crumbs, sugar and zest.
5. Blend in butter.
6. Press mixture into bottom and 1/2 inch up sides of prepared pan.
7. Bake until lightly browned, 8 - 10 minutes. Cool crust, 30 minutes.
8. In a large bowl, whisk together egg yolks and condensed milk.
9. Add lime juice and whisk until smooth.
10. Pour filling into cooled crust, carefully spreading to edges.
11. Bake until set, about 15 minutes.
12. Cool in pan on wire rack then chill at least 1 hour before serving.
13. Using parchment paper overhang, lift out of pan and transfer to a cutting board.
14. Using a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.
Title: Butterscotch Fudge Cake
Ingredients:
- 100 dark chocolate
- 50 water
- 150 margarine
- 100 caster sugar
- 225 self-raising flour
- 300 butter
- 100 soft brown sugar
- 100 milk
- 3 vanilla essence
- 1 icing sugar
- 350 cocoa powder
Instructions:
1. Break the chocolate into a bowl.
2. Add oil, water and margarine.
3. Heat on high flame for 4 minutes, stirring every minute.
4. Beat the rest of the ingredients till the mixture is smooth, turn into a medium lined souffle dish and cook on low flame for 20 minutes.
5. Leave to stand for 10 minutes, turn onto a rack and cool.
6. For the frosting, put the butter into a microwave-proof bowl with the sugar and put on high flame for 3 minutes, stirring every minute.
7. Stir in the milk and vanilla essence.
8. Microwave on full for a minute.
9. Beat in the icing sugar and continue beating until thickened.
10. Split the cake in half and sandwich the layers together with a layer of the frosting.
11. Cover the cake with the remaining frosting, swirling it with a knife blade.
12. Dust the top with cocoa powder.
Title: Granny’s Monkey Bread
Ingredients:
- 24 sugar
- 1 cinnamon
- 2 butter
- 1 brown sugar
- 1/2
Instructions:
1. Prepare Bundt pan by heavily greasing with butter. .
2. Preheat oven to 350°.
3. Cut each biscuit into four equal sized pieces.
4. Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag.
5. Drop the pieces of dough in the sugar cinnamon mixture to coat then gently arrange them into the prepared Bundt pan.
6. In a small sauce pan, combine 1/2 cup of the remaining sugar cinnamon mixture with 1/2 cup brown sugar and 1 cup butter.
7. Bring mixture just to a boil and then immediately remove from heat.
8. Carefully drizzle the mixture over the rolled dough balls in the Bundt pan.
9. Bake in preheated oven for 30 minutes.
10. Allow pan to rest for about 5 minutes, then cover with a large plate and invert bread.
11. To prepare the night before, follow all steps except the baking part. Cover and refrigerate. Bake as directed in the morning (may need a few extra minutes if its cold).
Title: Butterscotch Bread Pudding
Ingredients:
- 3 milk
- 1 1/2 brown sugar
- 3/4 butter
- 3 eggs
- 2 salt
- 1/4 vanilla
- 1
- 1/2
Instructions:
1. Heat oven to 325°F.
2. Butter a 1-quart baking dish.
3. Pour scalded milk in a bowl; soak bread in milk.
4. Cool.
5. Cook brown sugar with butter, stirring until melted; add to milk mixture.
6. Add remaining ingredients; blend.
7. Turn into a baking dish.
8. Bake 45 to 50 minutes, or until set.
Title: Plum Sponge Pudding
Ingredients:
- 1 self raising flour
- 3/4 caster sugar
- 1 butter
- 125 milk
- 3/4 eggs
- 2 vanilla essence
- 1 plums
- 825
Instructions:
1. Pre heat oven 180 C.
2. Lightly grease 6 cup ovenproof dish.
3. Place flour, custard powder, sugar,butter,milk,eggs and vanilla into food processor.
4. Process till mixture is creamy.
5. Place drained plums in base of dish.
6. Pour batter over fruit.
7. Bake 50 minutes until skewer comes out clean.
8. Serve warm with cream or ice cream.
Title: Bittersweet Molten Chocolate Cupcakes
Ingredients:
- 5/8 unsalted butter
- 5 bittersweet chocolate
- 3 eggs
- 3 sugar
- 1/4 all-purpose flour
- 3
Instructions:
1. Preheat the oven to 350. Insert liners into a cupcake pan.
2. In the top of a double boiler melt the butter and chocolate together. Cool for 5 minutes.
3. In a large mixing bowl beat the eggs, egg yolks, and sugar with an electric mixer at medium speed until yellow, thick and creamy, about 5 minutes.
4. Fold the egg mixture into the melted chocolate-butter mixture until fully integrated. Fold in the flour.
5. Fill the cupcake liners two-thirds full. Bake until the sides of the cupcakes look firm but their centers are still soft.
6. Remove from the oven and cool for 20 minute Remove the liners gently. Serve warm with whipped cream or vanilla ice cream.
Title: Best Ooey Gooey Cake!
Ingredients:
- 1 eggs
- 3 butter
- 1 cream cheese
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease 9 x 13 inch pan.
3. In a large bowl, mix box of cake mix, one egg and 1/2 cup (or one stick) of melted butter.
4. Once mixed, spread on bottom of pan, until entire bottom of pan is covered.
5. In another large bowl, whip cream cheese.
6. Add two eggs and remaining 1/2 cup melted butter, mix well.
7. Add powdered sugar and mix well, leaving no large lumps.
8. Spread icing mix onto cake.
9. Bake for 25 to 30 minutes or until golden brown.
Title: Secret Chocolate Cake
Ingredients:
- 2 self-rising flour
- 1 3/4 sugar
- 10 water
- 1 buttermilk
- 1/2 baking soda
- 1 vanilla
- 1/2 butter
- 2 eggs
- 1 powdered sugar
- 2
- 1
Instructions:
1. Mix 1 cup water, 5 tablespoons cocoa, 1 stick butter, 1/2 cup crisco boil 1 minute.
2. Sift 2 cups self-rising flour, 1 3/4 cups sugar. Pour chocolate sauce into flour mixture. Add 2 eggs, 1/2 cup buttermilk, 1/2 teaspoon soda and 1 teaspoon vanilla. Beat well. Pour into greased 9X13 inch pan. Bake @ 350 for 30 minutes.
3. Icing:.
4. 1 stick butter.
5. 1/2 cup buttermilk.
6. 5 tablespoons cocoa.
7. Boil 1 minute and add 1 box confectioner sugar and chopped nuts. Spread onto hot cake.
Title: Pecan Spice Cake
Ingredients:
- 2 all-purpose flour
- 3 pecans
- 2/3 baking powder
- 1 1/2 cinnamon
- 1 nutmeg
- 1 salt
- 1/2 ground cloves
- 1/2 butter
- 1/2 margarine
- 1 granulated sugar
- 3 eggs
- 1/4 milk
- 1/4 brandy
- 1/2 icing sugar
- 1/2 vanilla
- 4 milk
Instructions:
1. Grease and flour a 9-inch springform tube pan, tapping out the excess flour.
2. In a medium bowl, combine 1/2 cup of the flour, the pecans and apricots; toss well and set aside.
3. In a separate medium bowl, stir together the remaining flour, the baking powder, cinnamon, nutmeg, salt and cloves.
4. In a large bowl, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time, beating well after each addition.
6. Add the flour/spice mixture to the butter mixture alternately with the brandy and milk.
7. Stir in the nut mixture.
8. Spoon the batter into the prepared pan.
9. Bake at 325 degrees F for 55 to 60 minutes or until a toothpick inserted into the cake comes out clean.
10. Let cool completely in the pan on a wire rack.
11. Remove from the pan; place on a serving plate.
12. To make the glaze, stir together in a small bowl the icing sugar and vanilla.
13. Add enough cream to make a runny icing.
14. Spoon the glaze onto the cooled cake so that it drizzles down the sides.
Title: Mennonite Black Pepper Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 sugar
- 1 1/2 dark corn syrup
- 1 vinegar
- 2 1/4 egg
- 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 ground ginger
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1/2 fresh ground pepper
- anise seeds
- ground cinnamon
Instructions:
1. Melt butter or margarine in medium saucepan.
2. Add sugar, syrup, and vinegar.
3. Bring mixture just to boiling.
4. Immediately remove pan from heat; cool to room temperature.
5. Stir in egg.
6. Combine the flour, baking soda, ginger, the 1/2 teaspoon cinnamon, cloves, pepper and anise seed in a medium bowl: (note if using anise extract instead of seed add it to the cooled butter/sugar mixture from the first step instead) Stir into egg mixture; mix well to form dough.
7. Cover and refrigerate overnight for flavors to blend and so that dough is firm enough to roll.
8. Divide dough into four portions.
9. Keep portions chilled until ready to roll.
10. On lightly floured surface roll one portion very thin (less than 1/8 inch thick).
11. Cut into desired shapes with cookie cutters.
12. Place on a greased cookie sheet.
13. Sprinkle with ground cinnamon.
14. Bake in a 375ºF oven for 4 to 5 minutes or until barely brown around the edges.
15. Immediately transfer cookies to a wire rack; cool.
16. Repeat with remaining portions of dough.
17. Store in covered tins.
Title: Pumpkin Dessert Squares With Shortbread Crust
Ingredients:
- 1 flour
- 1/3 sugar
- 1/3 butter
- 1 salt
- 1 cream cheese
- 3/4 sugar
- 2 sugar
- 2 eggs
- 1 canned pumpkin puree
- 1 flour
- 1 1/2 - 2 cinnamon
- 1 1/4 allspice
- 1 1/2 vanilla
- 1/4 butter
- 1 margarine
Instructions:
1. Set oven to 350°F.
2. Set oven to second-lowest position.
3. Butter an 8 x 8-inch baking pan.
4. To make the crust: process all crust ingredients on a food processor for about 30 seconds until well blended.
5. Press the mixture lightly into the prepared baking pan.
6. Bake crust for 15 minutes, then remove from oven.
7. Meanwhile prepare the filling.
8. With an electric mixer, beat the softened cream cheese with 3/4 cup plus 2 tbsp sugar for about 2 minutes.
9. Add in eggs and beat well until combined.
10. Add in the pumpkin puree, vanilla and melted butter; mix until combined.
11. In a small cup combine flour, cinnamon and allspice, then add to the pumpkin mixture; mix about 1-2 minutes.
12. Pour over the partially baked crust, and return to oven for about 30-35 minutes, or until just set.
13. Serve at room temperature or chilled, cut into squares with a dollop of whipped cream on top.
Title: Chocolate Tunnel Fudge Cake
Ingredients:
- 2 1/4 sugar
- 1 eggs
- 2 all-purpose flour
- 3 baking powder
- 3/4 baking soda
- 2 salt
- 2 brewed coffee
- 1 1/2 buttermilk
- 1 pecans
- 1 vanilla
- 1/2 cream cheese
- 2 egg
- 1 flaked coconut
- 1 butter
- 1/2 margarine
- 1 powdered sugar
- 2 water
- 1 vanilla
- 3
- 1 -3
- 2
Instructions:
1. Preheat oven to 350 degree F.
2. Set oven rack to second-lowest position.
3. Grease and flour a 12-cup bundt pan.
4. In a bowl, beat 2 cups sugar with oil and and 2 eggs at high speed of an electric mixer, for 1 minute.
5. Combine flour, baking cocoa, baking powder, baking soda and salt.
6. In another small bowl, combine the coffee with the buttermilk.
7. Add the flour mixture and the coffee mixture to the oil mixture; beat at medium speed for 3 minutes.
8. Stir in nuts and 1 tsp vanilla.
9. Pour half of the cake mixture into the prepared bundt pan.
10. in another bowl, beat cream cheese at medium speed until fluffy; gradually add in 1/4 cup sugar, and the remaining egg; beat just until blended.
11. Stir in remaining 1 tsp vanilla, coconut and chocolate chips.
12. Spoon over cake batter in pan, leaving 1/2-inch border around the center and the edge of the pan.
13. Top with remaining cake batter.
14. Bake for 1 hour and 10 minutes, or until cake tests done.
15. Cool in the pan on a wire rack for 15 minutes.
16. Remove from pan; cool completely on wire rack.
17. To make glaze: Melt the butter in a saucepan over low heat; stir in powdered sugar, and 1 Tbsp water and the 2 tsp vanilla, mix until smooth, adding more water if necessary to achieve desired consistancy for glaze.
18. Drizzle over the cooled cake.
Title: Fruit Salad
Ingredients:
- 16 Cool Whip
- 1 pineapple chunk
- 4 apples
- 3 grapes
- 1 mandarin orange
- 1 walnuts
- 1/2 coconut
Instructions:
1. Mix together and refrigerate.
2. Enjoy.
Title: Creamy Frosting
Ingredients:
- 1 pudding
- 1 milk
- 1/2 butter
- 1/2 oleo
- 1 sugar
- 1 vanilla
Instructions:
1. Cook pudding and milk in saucepan until thick. Let cool.
2. Beat together butter, crisco, sugar, and vanilla until creamy.
3. Add pudding and beat more.
4. The longer you beat it, the creamier it gets.
Title: Chocolate Mayonnaise Cake
Ingredients:
- 2 flour
- 1 sugar
- 1 baking soda
- 1 1/2 baking powder
- 4 mayonnaise
- 1 vanilla extract
- 1 water
- 1
Instructions:
1. Blend the two sets of ingredients together whisking well until a smooth batter is created.
2. Pour batter into a greased and floured 9 X 16 or 9 X 18 baking pan.
3. slightly jiggle pan to smooth out batter and to help release any large air bubbles that may be trapped in the batter.
4. Bake at 350 degrees in a preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
5. NOTE:Low fat Mayonnaise or Salad dressing may be used in this recipe if you wish however it will change the texture of the cake but not the flavor.
6. My Mother has made this recipe using low fat mayo and carob powder.
7. I have not tried this version but she said it was good.
Title: Lemon Sparkle Cupcakes
Ingredients:
- 2/3 shortening
- 1 sugar
- 3 eggs
- 1 2/3 all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 2/3 milk
- 1 lemon peel
- 1/4 sugar
- 1 lemon peel
- 1/8 ground nutmeg
Instructions:
1. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in lemon peel. Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle a rounded 1/2 teaspoonful over each cupcake.
2. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Title: Yogurt Dish
Ingredients:
- 1 vanilla extract
- 1 cinnamon
- 1 peanut butter
- 2
Instructions:
1. Pour yogurt first.
2. Mix well.
Title: Caramel Pecan Cookies
Ingredients:
- 2 flour
- 1 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 3/4 sugar
- 1/2 brown sugar
- 1 egg
- 1/4 half-and-half
- 1 vanilla extract
- 8 pecans
- 1
- 1/2 - 1
Instructions:
1. Combine flour, soda and salt, if using; set aside.
2. Beat together butter and both sugars, until well blended.
3. Mix in egg, half and half and vanilla.
4. Blend in flour mixture until smooth.
5. Stir in, by hand, Rolo candies, pecans and chocolate chips (if using).
6. Wrap and chill dough, at least an hour before baking (not part of the original directions but I prefer to do this).
7. Drop dough by tablespoon onto silpat or parchment lined baking sheets (necessary because of the caramel, trust me!).
8. Bake at 350°F for 10-13 minutes until edges are golden brown and center is still slightly soft.
Title: Waldorf-Astoria Chocolate Cake
Ingredients:
- 2 flour
- 1 sugar
- 1 1/2 baking soda
- 4 cold water
- 1 Miracle Whip
- 1 vanilla
- 1
Instructions:
1. sift dry ingredients together into a large mixing bowl.
2. Add moist ingredients and mix until well blended.
3. Pour into a well-greased loaf pan.
4. Bake at 350 for 45 minutes.
5. if you double, bake in well-greased bundt pan for 90 minutes. Allow to cool in pan before turning out or top will separate from the cake.
6. Dust with powdered sugar bfore serving.
Title: Banana Shortcakes
Ingredients:
- 1/2 old fashioned oats
- 1/3 pecans
- 1 1/2 flour
- 1/4 dark brown sugar
- 2 baking powder
- 1/2 salt
- 1/4 baking soda
- 3/4 buttermilk
- 3 canola oil
- 1 egg
- 1/2 heavy cream
- 1/2 sour cream
- 1 confectioners' sugar
- 2 butter
- 6 margarine
- 1/3 bananas
- 2 dark brown sugar
- dark rum
Instructions:
1. Prepare Shortcakes: Preheat oven to 425. Spray large cookie sheet with nonstick cooking spray. In food processor with knife blade oats and pecans until finely ground.
2. In large bowl, with wire whisk, combine oat mixture, flour, brown sugar, baking powder, salt, and baking soda. Break up any lumps of brown sugar with fingers.
3. In small bowl, with wire whisk, mix buttermilk, oil, and egg until blended. Add buttermilk mixture to flour mixture and stir just until blended.
4. Spoon by 1/3 cups onto prepared cookie sheet, 3-inches apart, making a mounds. Bake 12 minutes or until firm when pressed. Transfer to wire rack.
5. Prepare Cream: In medium bowl, with mixer at high speed, beat heavy cream, sour cream, and confectioners' sugar until thickened. Cover and refrigerate until ready to serve. Makes 1 1/4 cups.
6. Prepare Bananas: In 12"-inch skillet, melt butter on medium-high. Add bananas; cook 1 minute or until bananas begin to brown, stirring gently. Remove skillet from heat; stir in brown sugar and rum. Return skillet to heat; cook 1 minute or until mixture begins to simmer.
7. To serve, split Shortcakes. Place bottom half of a Shortcake on each of 8 dessert plates. Top with Bananas and Cream; replace Shortcake tops.
Title: Red Velvet
Ingredients:
- 2 parchment paper
- 1/2 unsalted butter
- 1 1/2 unsalted butter
- 2 sugar
- 1 eggs
- 2 water
- 1 cocoa powder
- 1 salt
- 1 buttermilk
- 3 vanilla
- 1 cake flour
- 1 white vinegar
- 8 baking soda
- 4 heavy whipping cream
- 1 fresh raspberry
- 1/2 cream cheese
- 1 unsalted butter
- confectioners' sugar
Instructions:
1. Cut out circles of parchment paper to fit your cake pans. Butter two 8-inch or 9-inch round cake pans with the 2 tablespoons butter. Place parchment circles inside pans and butter them. Crumb pans and knock out excess breadcrumbs leaving a thin layer of crumbs on bottom and sides of your pans. Preheat oven to 350°F.
2. Prepare ingredients: Combine red coloring and enough water to make 1/4 cup. In a small bowl whisk together color and cocoa powder. In another small bowl combine buttermilk and vanilla.
3. BATTER: In a large mixing bowl with an electric mixer beat together 1 stick butter and sugar until fluffy.Beat in eggs, 1 at a time, beating well after each addition. Add salt and color mixture. Add flour in batches alternating with buttermilk mixture beginning and ending with flour. Stop and scrape sides when needed. Remember, overbeating flour makes the cake tough rather than fluffy. In another small bowl combine vinegar and baking soda and gently fold into batter.
4. Divide into pans and create a depression in the center of batter to reduce doming. Bake layers in middle of oven 30 to 40 minutes, or until a toothpick comes out clean from the center of layers. Cool the layers inside pans, on cooling racks for 10 minutes. Remove paper and cool completely. Cut cakes horizontally across tops to achieve flat surfaces. This allows them to stack neatly.
Title: Frozen Peanut Butter Banana Pops
Ingredients:
- 3 -6 bananas
- 10 -20 peanut butter
- 2 peanuts
- 1
Instructions:
1. Peel the bananas, cut into three sections, about 2 inches long.
2. Poke the stick well into the banana.
3. Place on a sheet and into the freezer for at least 3 hours, preferably overnight.
4. Melt the peanut butter and wax over boiling water. A small 1-cup pyrex measuring cup hung over the side of the pot of water works well, it's narrow enough to have the peanut butter deep enough for dipping.
5. Remove your bananas from the freezer, and have your toppings ready in individual plates or bowls. One at a time, dip your banana into the peanut butter and turn it to coat. Lift it out and allow excess to drip and the coating to harden just a little.
6. Roll it in your topping of choice and lay on a sheet lined with waxed paper.
7. Once all are dipped and coated, you can place them back in the freezer until ready to serve. Remove from freezer 5 to 10 minutes before, just so they are soft enough to eat.