lumicero/recipes-ing2inst huggingface dataset:
Title: Peach Cobbler
Ingredients:
- 7 -8 lemon juice
- 2 flour
- 2 sugar
- 2 salt
- 1 eggs
- 2 butter
- 10
Instructions:
1. Put peaches in bottom of 9x13 baking dish.
2. Sprinkle with lemon juice.
3. Mix dry ingredients in medium bowl.
4. Add eggs, toss with fork until crumbly.
5. Sprinkle evenly over peaches.
6. Drizzle with butter.
7. Bake at 375 degrees for 40-45 minutes until golden brown and bubbly.
Title: Pumpkin Roll Cake
Ingredients:
- 3 eggs
- 2/3 pumpkin
- 1/2 salt
- 1 ginger
- 1/2 nutmeg
- 2 cinnamon
- 3/4 flour
- 1 baking powder
- 1 sugar
- 1 lemon juice
- 1 cream cheese
- 6 powdered sugar
- 1 butter
- 4 vanilla
- 1/2
Instructions:
1. Combine ingredient,fold in flour,baking powder,and nuts last.
2. Put in a greased and floured 18x10 jelly roll pan.
3. Bake 375* for 15-20 minutes.
4. Flop out on a dish towel,sprinkle with powdered sugar, roll up and let cool.
5. Filling: Mix until smooth.
6. Unroll cake and spread with filling.
7. reroll and chill.
8. Slice to serve.
9. freezes well.
Title: Decadent Mocha Fondue or Dip
Ingredients:
- 2 butter
- 1/4 heavy whipping cream
- 1 brewed coffee
- 3 salt
- 1/8 apple
- 2 banana
- fresh strawberries
- fresh pineapple chunks
Instructions:
1. In a heavy saucepan, melt the chocolate chips, butter, cream, brewed coffee and salt.
2. Stir 1/2 cup of the mixture into the beaten egg yolks to temper; return all to the pan.
3. Cook, stirring constantly, until mixture reaches 160 degrees Fahrenheit.
4. Transfer to a fondue pot and keep warm.
5. Serve with cake and fruit for dipping.
Title: Cream Cheese Butter Cookies
Ingredients:
- 2 1/2 flour
- 1/2 salt
- 1/4 cinnamon
- 1 butter
- 3 cream cheese
- 1 sugar
- 1 vanilla
- 1 orange zest
- 1
Instructions:
1. Preheat oven to 350°.
2. Sift together already sifted flour with salt and cinnamon and set aside.
3. Cream butter and cream cheese together.
4. Gradually add sugar and mix well. Then, beat in egg yolk, vanilla and orange rind.
5. Next, slowly blend in flour, salt and cinnamon mixture.
6. Using any type of cookie cutter or cookie press, form cookies on ungreased cookie sheet 1” apart.
7. Bake 12-15 minutes. Let cool-eat-enjoy.
Title: Banana Beignets, Pineapple Carpaccio, Vanilla Bean Ice Cream
Ingredients:
- 2 vanilla beans
- 2 milk
- 2 heavy cream
- 12 sugar
- 1 granulated sugar
- 1 water
- 1 vanilla bean
- 1 fresh pineapple
- 1/2 light brown sugar
- 1 all-purpose flour
- 1/2 salt
- 1 sugar
- 1 baking powder
- 2 eggs
- 4 bananas
- 1/4 sugar
- 2 ground cinnamon
Instructions:
1. TO MAKE VANILLA ICE CREAM:
2. Split the vanilla bean pods lengthwise and scrape out all the seeds. In a large saucepan, combine the milk and cream, add the seeds and pods, and bring to a slow boil over medium heat.
3. In a large bowl, using an electric mixer on high speed, beat the egg yolks and sugar until light and fluffy, about 2-3 minutes.
4. Pour in 1/2 the boiling milk mixture and combine; adding in other 1/2 after combined. Pour into pan and cook, stirring, over medium heat until thick enough to coat the back of a spoon.
5. Remove from heat and immediately strain into another bowl. Place over a second large bowl filled with ice and let cool completely, stirring every 30 minutes. When cool, freeze in an ice cream maker according to the mfg's directions.
6. TO MAKE VANILLA BEAN SIMPLE SYRUP:
7. Bring sugar, leftover vanilla bean pods and water to a boil in small saucepan. When sugar is dissolved, remove from heat. Remove vanilla bean pods. Cool syrup to room temperature.
8. TO MAKE PINEAPPLE CARPACCIO:
9. Cut off the top of the pineapple and following the shape of the fruit, slice off the skin with a serrated knife, making sure to remove all the eyes. Slice the fruit into the thinnest possible rings.
10. Place each slice on a sheet of plastic wrap, brush with the syrup, rub the brown sugar over the surface, and top with a second sheet of plastic wrap. Repeat with remaining slices, transfer to a rimmed baking sheet, and refrigerate overnight.
11. TO MAKE BANANA BEIGNETS:
12. In a medium bowl, combine the flour, salt, sugar and baking powder. Add eggs and 1 cup water; whisk until a smooth paste forms. Refrigerate at least 1 hour.
13. In a small bowl, combine the sugar and cinnamon; set aside.
14. In a deep fryer, heat the oil to 350ºF. Working in batches, dip the bananas in the chilled batter and coat completely. Slip them into the oil and fry for about 2 minutes or until golden brown.
15. Transfer to paper towels to drain. Dust with cinnamon-sugar mixture.
16. TO ASSEMBLE THE DISH:
17. Arrange equal portions of the carpaccio in an overlapping circle on a dessert plate. Lay two pieces of fried banana in the center, and top with one large scoop of vanilla ice cream. Drizzle with vanilla bean syrup.
Title: Italian Love Cake (Super Easy :)
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 ricotta cheese
- 3 eggs
- 2 vanilla
- 3 sugar
- 2 instant chocolate pudding mix
- 3/4 milk
- 1 Cool Whip
- 1
Instructions:
1. Preheat over to 350 degrees.
2. Prepare cake mix as directed on package with water, oil and eggs.
3. Pour batter into a greased and floured 9 x 13 inch pan.
4. Blend together Ricotta, eggs, vanilla and sugar until smooth.
5. Pour evenly over chocolate batter.
6. Bake for 1 hour.
7. Cool cake completely, but leave in pan.
8. Blend together pudding and milk (this will get very thick) and then fold in Cool Whip.
9. Spread on top of cake and chill before serving.
Title: Individual Blueberry Cakes (Reduced Fat)
Ingredients:
- 1 1/2 blueberries
- 1 egg
- 1 granulated sugar
- 1/3 milk
- 1/2 confectioners' sugar
Instructions:
1. Heat oven to 400 degrees F; generously coat 12 cups in a muffin pan with nonstick cooking spray.
2. Place 5 or 6 blueberries in each muffin cup; set aside.
3. In medium-sized bowl, stir corn bread mix, egg, granulated sugar and milk until combined.
4. Top the blueberries with 1 tablespoon of batter.
5. Repeat with another layer of 5 or 6 blueberries and 1 T of batter on top.
6. Muffin cups should be about half full.
7. Bake at 400 degrees for 10 minutes.
8. Cool in muffin pan on rack for 5 minutes.
9. Run a sharp knife around each cup and remove cakes to racks to cool completely.
10. To serve, turn upside down.
11. Dust with confectioners' sugar and top with a dollop of whipped topping, if desired.
Title: Cranberry Pecan Tassies
Ingredients:
- 3 cream cheese
- 1/2 butter
- 1 flour
- 3/4 brown sugar
- 1 butter
- 1 vanilla
- 1/3 fresh cranberries
- 2 pecans
Instructions:
1. cream butter and cream cheese.add flour gradually.mix until you have a soft dough.
2. line miniature muffin cups with balls of dough and shape to fit tins.
3. combine filling ingredients and spoon carefully into each tin.
4. bake at 325* for 30-35 minutes or till filling is set.
5. cool in pans.
6. remove carefully from pans and cool on wire rack compeltely --
7. store in refrigerator in airtight containers.
Title: Watergate Cake With Cover-Up Icing
Ingredients:
- 1 eggs
- 3 pecans
- 1 coconut
- 1 instant pistachio pudding mix
- 3/4 milk
- 1/2 instant pistachio pudding mix
- 1 coconut
- 2 pecans
- 1 1/2 pistachios
- 1
- 1/2
Instructions:
1. Cake: Mix all of the cake ingredients together.
2. Pour into a greased and floured 13x9 inch pan.
3. Bake at 350 degrees for 40-45 minutes.
4. Icing: Beat first three ingredients together.
5. Spread on top of cake.
6. Sprinkle with coconut and nuts.
Title: Banana Cream Chocolate Pie
Ingredients:
- 1 graham cracker crust
- 1/2 sugar
- 2 cornstarch
- 1 flour
- 1/4 salt
- 2 milk
- 3 butter
- 2 vanilla
- 1 banana
- 1 -2 Cool Whip
- 1/3
Instructions:
1. In a 2qt microwave safe bowl, combine sugar, cornstarch, flour and salt.
2. Stir in milk.
3. Microwave 7-9 minutes, stirring every 3 minutes.
4. Place egg yolks in a small bowl.
5. Stir in about 1/2 cup of hot milk mixture into yolks, stir well, add to remaining milk mixture, stirring well.
6. Microwave 1-2 minutes, until thick.
7. Add butter and vanilla.
8. Cover with wax paper and chill to cool.
9. When filling is cool, spread warmed hot fudge on bottom of pie crust, top with sliced bananas, spread cool filling over bananas.
10. Refrigerate.
11. Serve with whipped cream if desired.
Title: Mini Morsels Cake
Ingredients:
- 3 flour
- 1 baking powder
- 1/2 salt
- 2 sugar
- 1 butter
- 3 vanilla
- 4 eggs
- 3/4 milk
- 12 confectioners' sugar
Instructions:
1. Heat oven to 325.
2. Mix flour, baking powder, and salt. Set aside.
3. Beat sugar, butter, vanilla till creamy.
4. Beat in eggs one at a time.
5. Add flour and mix in milk.
6. Stir in mini chocolate chips.
7. Pour in greased pan.
8. Bake 70-80 minutes.
9. Cool.
10. Sprinkle confectioner's sugar.
Title: Sandy's Snowballs
Ingredients:
- 1/2 sweet unsalted butter
- 1 vanilla extract
- 1 cake flour
- 1 egg
- 1/8 salt
- 1 ground pecans
- 2 -3 powdered sugar
Instructions:
1. Preheat oven to 350 F.
2. Cream butter until smooth and creamy, using an electric mixer.
3. Using a wooden spoon, stir in cake flour,vanilla, egg,& salt until mixed well (using an electric at this point could make the dough too tough).
4. Stir in the ground nuts.
5. Shape into 30 small balls and bake on parchment lined baking sheets at 350 F for 10 minutes (they will appear to be sitting in puddles of melted butter as they bake - this is normal), then rotate your trays in the oven and continue baking another 5-10 minutes, or until they just start to turn golden.
6. Roll in powdered sugar while hot.
7. Let cool.
8. When cool, roll again in more powdered sugar to coat.
9. Store in wax paper lined cookie tins.
Title: Easy Apple Dumplings
Ingredients:
- 5 tart apples
- 5 sugar
- 1 water
- 1 1/2 margarine
- 3 butter
- 1/4 cinnamon
Instructions:
1. Core applies. Pare or leave skins on.
2. Roll out each biscuit thinly using a rolling pin. (be sure to dust with flour).
3. Place an apple in the center of each biscuit.
4. Fill centers with a mixture of sugar and cinnamon. (1/3 cup sugar and 1/4 tsp cinnamon).
5. Dot each apple with 2 teaspoons of margarine/butter.
6. Wrap up with apple in biscuit and seal with fingers.
7. Boil 2/3 cup sugar and water with 2 tablespoons of margarine/butter for 3 minutes.
8. Pour syrup around apples in flat casserole dish.
9. Bake at 425 degrees for 45-50 minutes.
10. *Best served hot and even better with a scoop of vanilla ice cream!
Title: Pumpkin Pie Bars
Ingredients:
- 1 1/2 flour
- 1 flour
- 1 sugar
- 1/2 brown sugar
- 1/2 ground cinnamon
- 2 butter
- 3/4 canned pumpkin
- 15 sweetened condensed milk
- 14 eggs
- 2 ground allspice
- 1/2 salt
- 1/4
Instructions:
1. Preheat oven to 375.
2. In a medium bowl, combine 1 1/2 cups flour, nuts, sugars and 1 teaspoon cinnamon. Add butter, mix until crumbly. (I usually just mix it all in a food processor.).
3. Reserve 1 1/4 cups of the mixture. Pat remaining mixture on the bottom of an ungreased 13"x9" baking pan.
4. In a large bowl, combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt; mix well. Pour evenly over crust.
5. Mix reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
6. Bake 30 to 35 minutes or until set.
7. Cool 10 minutes.
8. Serve warm.
9. Store leftovers covered in the fridge.
Title: Passionfruit Cupcakes
Ingredients:
- 30 butter
- 1/2 caster sugar
- 2 eggs
- 1 self-raising flour
- 1/4 passion fruit pulp
Instructions:
1. Preheat oven to moderate (180C/160C fan-forced).
2. Line 12-hole standard muffin pan with paper cases.
3. Beat butter, sugar, eggs and flour in small bowl with electric mixer on low speed until ingredients are just combined.
4. Increase speed to medium, beat until mixture is changed to a paler colour.
5. Stir in passionfruit pulp.
6. Divide mixture among cases, smooth surface.
7. Bake cakes about 20 minutes.
8. Turn cakes onto wire rack to cool.
Title: Buttermilk Kuchen
Ingredients:
- 1 brown sugar
- 2 1/2 flour
- 1 nutmeg
- 1/2 cinnamon
- 1/2 salt
- 3/4 white sugar
- 1 egg
- 1 buttermilk
- 1 baking soda
- 3/4 blueberries
Instructions:
1. Mix together sugars, flour, salt, nutmeg, and oil.
2. Take out 1/2 cup of this mixture and stir in cinnamon.
3. Set aside for topping.
4. To remaining mixture, add well beaten egg, buttermilk, and soda.
5. Pour into greased 10x15 inch greased jelly-roll pan.
6. Spread with fruit to lightly cover sheet.
7. Sprinkle reserved topping over evenly.
8. Bake 325 degrees F.
9. for 30 minutes.
Title: Wheat Free Chocolate and Chestnut Cake
Ingredients:
- 150 chocolate
- 4 eggs
- 100 caster sugar
- 250 chestnut puree
- 1 dark rum
- 100 pecan nuts
- brazil nuts
Instructions:
1. Preheat oven to 180°C (fan oven).
2. Grease a 20cm round cake tin.
3. Line base with baking parchment.
4. Melt half the chocolate in a heatproof bowl set over a pan of boiling water.
5. Remove from heat and allow to cool.
6. Whisk together the yolks and sugar until pale and creamy.
7. Add chestnut puree, mix well until combined.
8. Stir in melted chocolate and rum.
9. Whisk egg whites until soft peaks form.
10. Mix 1/3 of whites into the chestnut mixture.
11. Fold in remaining whites.
12. Spoon into tin.
13. Bake for 3 5-40 minutes until risen and firm to the touch.
14. Cool.
15. Melt remaining chocolate with 3 tbsp water.
16. Serve cake with nuts and chocolate sauce.
Title: Traditional Italian Pizzelles (Not Waffles)
Ingredients:
- 3 eggs
- 1 3/4 flour
- 3/4 sugar
- 1 vanilla
- 1/2 margarine
- 2 baking powder
- powdered sugar
Instructions:
1. Put the eggs in a large bowl and with a wire whisk beat until foamy- add sugar 1/4 cup at a time. Beat until smooth.
2. Add margarine and flavoring.
3. Sift flour and baking powder together. add to above!
4. Blend until smooth, scrape sides of bowls to combine well.
5. Drop batter by teaspoon full measures on to preheated Pizzelle Iron.
6. Bake 30 seconds- till golden.
7. Remove with a fork- let them cool- add powdered sugar.
Title: Oatmeal Whoopie Pies
Ingredients:
- 1 1/2 brown sugar
- 1/2 vegetable shortening
- 4 unsalted butter
- 1 salt
- 1 cinnamon
- 1/8 nutmeg
- 1 baking powder
- 1 baking soda
- 1 vanilla extract
- 2 eggs
- 3 milk
- 2 1/2 unbleached all-purpose flour
- 2 rolled oats
- 1 1/2 cold water
- 4 unflavored gelatin
- 3 granulated sugar
- 1/4 light corn syrup
- 1/4 salt
- 1 vanilla extract
- 1/2 confectioners' sugar
Instructions:
1. COOKIES:
2. Preheat oven to 350°F.
3. Lightly grease (or line with parchment paper) two baking sheets.
4. Cream together sugar, shortening, butter, salt, spices, baking powder, baking soda, and vanilla extract in large bowl.
5. Add in the eggs and milk, beating until smooth but not fluffy.
6. Stir in the flour and oats.
7. Drop the stiff batter by the tablespoonful onto the prepared baking sheets.
8. Bake for 8 to 10 minutes, until the cookies are set and not wet in the center.
9. Remove from oven and let cool 5 minutes on the pan. Transfer to a rack to cool completely.
10. FILLING:
11. Add 3/4 cup of the water into the bowl of an electric stand mixer.
12. Sprinkle gelatin on top and let soften for 5 minutes.
13. In a medium saucepan set over high heat, bring remaining 3/4 cup water, the granulated sugar, corn syrup, and salt to a boil.
14. Cook, whithout stirring, until the mixture reaches soft-ball stage (234°F to 240°F), approximately 10 minutes.
15. Attach the mixer's whisk. Using the low speed setting, beat the hot syrup into the gelatin mixture. Gradually increase the speed to high and beat until soft peaks form, 3 to 5 minutes. Beat in the vanilla.
16. While waiting for the marshmallow to finish beating, line up half the cookies, flat side up, so you can spread them with frosting quickly.
17. Spread half the cookies with a generous 2 tablespoons marshmallow. Top with the reamining cookies.
18. You may wrap the pies individually, or store in an airtight container.
Title: Chocolate Mousse
Ingredients:
- 1/2 instant coffee
- 1 instant espresso
- 1/3 boiling water
- 5 eggs
- 1 salt
Instructions:
1. Break up the chocolate into a small, heavy saucepan. Dissolve the coffee or espresso in the boiling water and pour it over the chocolate. Place over low heat and stir occasionally with a small wire whisk until mixture is smooth. Remove from heat and set aside for about 5 minutes.
2. In the bowl of an electric mixer at high speed, beat the yolks for 3 to 4 minutes until pale lemon-colored. With a spatula add the chocolate mixture and mix until smooth. Do not over mix.
3. Add the salt to the egg whites until they hold a definite shape but are not dry. Gently fold whites into chocolate mixture in thirds. I do this by adding the whites to the chocolate twice and then adding the chocolate mixture back to the bowl where the whites are. Fold only until no whites show.
4. Gently pour into serving glasses or bowls, filling ¾ of the full capacity. Cover with plastic wrap and refrigerate for 3 to 6 hours. You may refrigerate it for as long as 24 hours, though the texture will become more spongy and less creamy. It's good either way.
5. Serve with whipped cream, if desired.
Title: Golden Age Cherry Pie Cake
Ingredients:
- 1/2 margarine
- 1 sugar
- 1 egg
- 1 vanilla
- 2 all-purpose flour
- 2 baking powder
- 1 salt
- 1 milk
- 1 cherry pie filling
- 1/2 margarine
- 1 sugar
- 1 flour
Instructions:
1. Preheat oven to 350*F.
2. Cream margarine, sugar, egg and vanilla.
3. Combine flour, baking powder and salt.
4. Add dry ingredients to creamed mixture alternating with 1 cup milk.
5. Pour batter in 9 x 13-inch pan.
6. Spoon 1 can cherry pie filling over batter.
7. Blend the topping ingredients and crumble over filling.
8. Bake at 350*F for 30 minutes.
Title: Triple Lemon Pound Cake
Ingredients:
- 2 butter
- 1/2 sugar
- 3 eggs
- 5 lemon, zest of
- 1 flour
- 1 baking powder
- 3 1/3 salt
- 1/2 milk
- 1/4 vanilla
- 1
- 2
- 1
Instructions:
1. Cream butter. Add oil, and sugar. Cream again. Add eggs, one at a time, beating well after adding each. Mix in lemon zest and lemon juice.
2. Sift together flour, baking powder, and salt.
3. Add flour mixture and milk alternately to butter and egg mixture, beginning and ending with dry ingredients.
4. Add extracts to batter.
5. Bake in a greased and floured tube pan at 300 for 1-1/2 hours, or until a wooden skewer inserted in center of cake comes out clean. Cool completely on rack before rremoving cake from pan.
Title: Cool Whipped Frosting Diabetic
Ingredients:
- 1 sugar-free instant pudding mix
- 1 3/4 milk
- 1/4 vanilla
- 1 cream cheese
- 1
Instructions:
1. In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth.
2. Combine wigh cream cheese until smooth.
3. Gently fold in whipped topping until completely blended. Spread over cake.
Title: Potato Pastry
Ingredients:
- 4 self-raising flour
- 1 salt
- 2 potatoes
- 4 water
Instructions:
1. Sift the flour with salt.
2. Rub in fat.
3. Add mashed potato.
4. Mix thoroughly then add a little water to bind.
5. Roll out on a floured board and use as ordinary shortcrush pastry.
6. It can be baked in a hot oven.
Title: Christmas Biscotti
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 2 eggs
- 1 vanilla extract
- 2 orange zest
- 2 1/4 flour
- 1 1/2 baking powder
- 1/2 ground cloves
- 1/4 salt
- 1 dried cranberries
- 2/3 pistachio nut
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour a baking sheet.
3. In a bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, vanilla, and orange zest until blended.
5. In another bowl, stir together the flour, baking powder, cloves and salt.
6. Add the flour mixture to the butter mixture and beat until blended.
7. Stir in cranberries and pistachios.
8. Divide the dough in half.
9. One at a time, place the 2 dough portions on the prepared baking sheet and form each into a log about 1/2 inch high, 1 1/2 inches wide and 14 inches long.
10. Space logs at least 2 inches apart.
11. Bake the logs for 25-30 minutes or until set and light brown.
12. Transfer to a cutting board and let cool 6-8 minutes.
13. Reduce the oven temperature to 300 degrees.
14. Using a very sharp knife, cut the logs in the diagonal into slices 3/8 inch thick.
15. Stand the slices upright on the baking sheet and return the sheet to the oven for 15 minutes to dry the cookies thoroughly.
16. Transfer to racks to cool.
17. Store the cookies in an airtight container for up to 4 weeks.
Title: Berry Delight
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 sugar
- 1/3 butter
- 1 margarine
- 2 cream cheese
- 3 1/2 milk
- 2 Cool Whip
- 2 strawberries
- 6 instant pudding mix
- 1/4 milk
- sugar
Instructions:
1. Combine crumbs, 1/4 cup sugar and butter (melted); press firmly into bottom of a 13x9-inch pan.
2. Beat cream cheese with 1/4 cup of sugar and 2 tablespoons of milk until smooth. Add 1/2 Cool Whip topping; spread over crust.
3. Arrange strawberries in an even layer over topping. Prepare pudding with milk as directed on the package. Pour over strawberries. Chill for several hours or overnight. Shortly before serving, spread remaining whipped topping over pudding. Garnish with additional strawberries. Chill.
4. VARIATION: Other Combinations that can be used are 3 sliced bananas, 4 cups sliced fresh peaches or a 20oz can of crushed pineapple.
Title: Grasshopper Dessert
Ingredients:
- 1 egg
- 1 butter
- 1/2 margarine
- 3 miniature marshmallows
- 1/2 milk
- 1/3 green creme de menthe
- 2 white Creme de Cacao
- 1 1/2
Instructions:
1. Preheat oven to 350°F
2. Grease and flour 13x9-inch pan.
3. Remove 1/2 cup cake mix and spread into 8x8-inch ungreased baking pan. Toast in oven 7 minutes; cool.
4. Combine remaining cake mix, egg and butter in large bowl.
5. Mix until crumbs form.
6. Press lightly into prepared pan.
7. Bake 15 minutes; cool.
8. Heat marshmallows and milk in medium saucepan over low heat.
9. Stir constantly until marshmallows melt.
10. Refrigerate until thickened.
11. Stir crème de menthe and crème de cacao into marshmallow mixture.
12. In large bowl beat whipping cream until stiff.
13. Fold in marshmallow mixture.
14. Pour into crust.
15. Dust top with cooled toasted cake mix.
16. Refrigerate until ready to serve.
17. Cut into squares.
Title: Fudgy Chocolate Brownies
Ingredients:
- 3 unsalted butter
- 3/4 all-purpose flour
- 1/3 baking powder
- 1/2 salt
- 1/2 dark brown sugar
- 1 egg
- 1 pure vanilla extract
- 1 applesauce
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F Butter a 9-inch square baking pan with 1/2 teaspoons of the butter. Sift together the flour, cocoa, baking powder and salt.
2. Using an electric mixer, beat the sugar and the remaining butter. Add the egg and vanilla and beat util fluffy. Beat in the chocolate, then the applesauce. Beat in the dry ingredients on low speed until combined. Spread the batter in the prepared pan. Bake about 25 minutes, or until a tooothpick inserted in the center comes out clean. Let cool, then cut into squares.
Title: Kitchen Sink Cake (Carrot)
Ingredients:
- 2 all-purpose flour
- 1 ground cinnamon
- 1/4 ground nutmeg
- 2 baking soda
- 1/2 salt
- 1 granulated sugar
- 1 light brown sugar
- 1 eggs
- 4 carrots
- 1 1/2 bananas
- 1/2 pecans
- 2 raisins
- 1/2 cream cheese
- 1 powdered sugar
- 8 cinnamon
- 1 1/2 pure vanilla extract
- 1/4
- 1
Instructions:
1. Soak raisins in hot water for 30 minutes; drain and pat dry.
2. Meanwhile, grease and flour a 9”x13”x2” baking pan.
3. Preheat oven to 350 degrees Fahrenheit for metal pan or 325 degrees Fahrenheit for glass pan.
4. In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
5. In a large mixer bowl, beat vegetable oil, white sugar, brown sugar, and eggs on medium speed until combined.
6. Whisk in carrots, pineapple, and bananas.
7. Add dry ingredients to wet ingredients, one third at a time, until incorporated.
8. Fold in pecans and raisins with a spatula.
9. Pour batter into prepared pan and spread evenly.
10. Bake 40 to 45 minutes or until tester in center of cake comes out clean.
11. Cool to room temperature.
12. FROSTING:
13. Beat cream cheese, powdered sugar, and cinnamon if using, in a medium bowl until smooth.
14. Spread frosting over cake.