lumicero/recipes-ing2inst huggingface dataset:
Title: Paradise Cake
Ingredients:
- 1 butter
- 200 margarine
- 200 dark chocolate
- 3 sugar
- 3 instant coffee
- 1 eggs
- 4 instant vanilla pudding
- 1
- 2
Instructions:
1. Cookie Layer: Pour the two cups of whipping cream into a bowl.
2. Dip the cookies into the cream and place in one layer in a 9 X 13 inch pan.
3. Set aside.
4. Chocolate Layer: Melt the butter, chocolate, sugar, cocoa and instant coffee all together in the microwave, or over a small flame in a saucepan.
5. Mix well.
6. Remove from heat.
7. Add the egg yolks one at a time to the chocolate mixture, mixing well after each yolk.
8. Add the liqueur.
9. Whip the egg whites until stiff and gently fold into the chocolate mixture.
10. Pour over the cookie layer and refrigerate for 1 hour.
11. Vanilla Layer: Whip the package of instant vanilla pudding with the cream.
12. Refrigerate in a small bowl until serving time.
13. Serving time-- spread the vanilla mixture over the chocolate.
14. Drizzle with chocolate syrup if desired.
15. Prepare yourself for compliments galore.
Title: Bananas Flambed
Ingredients:
- 1 frozen raspberries
- 3 granulated sugar
- 2 butter
- 3 brown sugar
- 1 bananas
- 4
- 1/4
Instructions:
1. Place the berries, liqueur and granulated sugar in a electric blender. Mix till.
2. smoth. Then strain it through a fine sieve.
3. Melt butter in large skillet, add brown sugar, when sugar is dissolved, add in.
4. the bananas that have all ready been cut in half lengthwise. Let saute on each side for about 3-4 minutes, and then add the berry mixture,and reheat.
5. Warm a little liqueur in a small pan. Very carefully ignite with a long kitchen.
6. match. Then ever so carefully pour over the bananas that are in the skillet.
7. Gentley spoon the bananas and the flaming sauce into individual dessert bowls.
Title: Cranberry Streusel Muffins
Ingredients:
- 2 flour
- 2 sugar
- 1/4 cinnamon
- 2 butter
- 2 cranberries
- 1/2 icing sugar
- 1/4 butter
- 1/4 sugar
- 1 egg
- 1 vanilla
- 2 flour
- 2 baking powder
- 1 salt
- 1/2 milk
Instructions:
1. TOPPING:.
2. In a small bowl combine flour, sugar and cinnamon and cut in butter until crumbly and set aside.
3. FOR MUFFIN MIX:.
4. In medium bowl combine cranberries and icing sugar and set aside.
5. In large bowl cream butter and sugar until fluffy, beat in egg and vanilla.
6. In separate bowl combine flour, baking powder and salt.
7. Add dry ingredients to creamed mixture alternately with milk. Stirring just until combined ( DO NOT OVER MIX) . Gently stir in cranberry mixture.
8. Spoon batter into small greased muffin pan for 12 or 9 medium muffin pan.
9. Sprinkle evenly with streusel topping
10. Bake at 375 for 20-30 minutes. Let cool 5 minutes in pan then cool on wire rack.
Title: Big red cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 3 1/2 baking powder
- 1 salt
- 1/4 margarine
- 1/4 shortening
- 1 milk
- 1 1/2 vanilla extract
- 3 eggs
- 1 instant vanilla pudding
- 1 strawberry gelatin
- 1 fresh strawberries
- 1
Instructions:
1. Dump first 9 ingredients into large mixing bowl.
2. Beat on low speed of mixer, scraping sides of bowl constantly, till well combined.
3. Beat on high speed, for approximately 3 minutes.
4. Bake at 350 degrees, for 40 to 45 minutes, in a greased and floured 9"X13" cake pan.
5. Remove cake from oven and poke holes throughout cake with handle end of wooden spoon.
6. Mix package of gelatin with Big Red and pour over hot cake.
7. Refrigerate.
8. Prepare vanilla pudding, using ONLY 1 cup of milk.
9. Mix with whipped topping; spoon over cooled cake.
10. Decorate the top with strawberries if desired for a more elegant presentation.
11. Keep refrigerated and covered.
Title: Strawberry Cream Cheese Frosting
Ingredients:
- 1/4 butter
- 1 cream cheese
- 1 powdered sugar
- 7
Instructions:
1. In large bowl beat butter and cream cheese until creamy.
2. Beat in 1/4 cup of the pureed strawberries.(Reserve the rest for another use).
3. Gradually add the confectioners sugar until smooth.
4. Add 2 or 3 drops of red food coloring if you want a pinker frosting.
Title: Sugar Cookies for Charishma
Ingredients:
- 2 flour
- 1 baking powder
- 1/3 butter
- 1/3 shortening
- 3/4 sugar
- 1 egg
- 1 vanilla
- 1 powdered sugar
- 1/4 vanilla
- 1 milk
Instructions:
1. Cream butter and shortening together, add sugar, baking powder and a dash of salt.
2. Beat until combined, scraping bowl.
3. Add egg and vanilla.
4. Beat in as much of the flour as you can with the mixer.
5. Stir in remaining flour.
6. Cover and chill for 3 hours or until easy to handle.
7. On a lightly floured surface, roll half of the dough at a time to 1/8" thick.
8. Cut into shapes with a cookie cutter.
9. Place on an ungreased cookie sheet.
10. in a conventional oven bake at 375F 7-8 minutes or until edges are firm and bottoms are slightly browned.
11. Cool on a wire rack, or on waxed paper on the countertop.
12. Frost with icing when cooled.
13. For a convection oven, I have seen that you would bake them on 325F for 7-8 minutes.
14. If you take them out and let them sit on the pan for a minute, they will continue to cook.
15. I usually take mine out a bit early, when they look like they aren't quite done yet.
16. This lets them stay soft and chewy.
17. Another tip is to drop the pan flat onto the counter after removing from the oven, this helps to spread them out so they aren't so puffed up.
18. For the icing, just mix the 3 ingredients together until it is a good spreading consistency, adding extra milk 1 teaspoon at a time.
19. Add a drop of food coloring.
Title: Quick and Easy Chocolate Frosting
Ingredients:
- 6 shortening
- 6 salt
- 6 vanilla extract
- 1
- 1/2
Instructions:
1. Place all ingredients in a glass bowl, except for vanilla extract.
2. Microwave on low heat stirring and checking every few seconds until it is evenly melted. (Original recipe said to do this in a saucepan over low heat, but I've always used the microwave and it's come out fine.).
3. Remove from microwave once melted and stir again .
4. When slightly cool, add vanilla extract and frost cake.
5. (I once poured this frosting while it was slightly warm onto a warm cake because I was in a hurry and it turned into a beautiful chocolate glaze.) Super easy. I don't think I've found an easier recipe than this that tastes so good.
Title: Chocolate Bowls
Ingredients:
- 10 dark chocolate
- 8 parchment paper
Instructions:
1. Blow up the balloons to about 4-5 inches around.
2. Line a cookie sheet with parchment paper.
3. Put 1/2 of the chocolate in a double boiler and heat until completely melted, stirring while melting.
4. Remove from the heat & add the remaining chocolate & stir until it is all melted. Using a candy thermometer, ensure the temperature is right about 85 degrees. Any hotter will chance the risk of the balloon popping and possible burns to yourself.
5. Spoon 1 tsp of the chocolate onto the parchment paper. This will make the base for the bowl.
6. Dip a balloon into the bowl of melted chocolate to cover about 1/3 of the bottom of the balloon. If you want a tilted bowl, tip the balloon slightly to coat one side higher than the other.
7. Place the balloon on the chocolate base.
8. Continue with each balloon, creating a base and a bowl.
9. Put the pan in the refrigerator for about 30 minutes.
10. When cool, pinch the balloon just under the knot and cut a small hole to slowly release the air.
11. Once the balloon is flat, carefully remove it from the chocolate bowl.
12. If you need to patch small holes or cracks, spoon some leftover melted chocolate into the spot.
13. Return the bowls to the refrigerator until you are ready to use them.
Title: Peanut Butter Cookie Surprise
Ingredients:
- 2 peanut butter
- 2 sugar
- 2 eggs
- 24
Instructions:
1. Preheat oven to 350 degrees.
2. In a bowl add peanut butter, sugar and eggs.
3. Mix well.
4. Unwrap the Snickers.
5. Take about a tablespoon of dough in your hand. Press it flat.
6. Place a Snickers mini in the center.
7. Roll dough firmly around Snickers. If you don't have enough to cover it, add more dough.
8. Place on pan.
9. Repeat until dough and Snickers are used up.
10. Bake 15-17 minutes.
11. Cool 5 minutes and place on rack or wax paper to cool completely.
Title: Rum Cake
Ingredients:
- 1 ground walnuts
- 1 vanilla instant pudding mix
- 1 water
- 1/2 spiced rum
- 1/2 eggs
- 1/2
- 4
Instructions:
1. preheat oven to 325 degrees.
2. butter & flour bundt pan.
3. place walnuts on bottom of pan.
4. mix all other ingredients until smooth.
5. pour into pan.
6. bake 1 hour.
Title: Mais Con Hielo
Ingredients:
- 2 sugar
- 3/4 evaporated milk
- 3
Instructions:
1. Set aside six dessert bowls or tall dessert glasses. Spoon 1/2 cup cream-style corn and 2 tablespoons sugar into each bowl or glass.
2. Pour 1/2 cup milk or cream into each bowl then top with the crushed ice.
Title: Almond Bread Pudding With Strawberry Caramel Sauce
Ingredients:
- 6 eggs
- 8 milk
- 3 granulated sugar
- 2 vanilla extract
- 2 almond paste
- 1 granulated sugar
- 1/4 strawberry
- 1/2
- 2
- 1/2
Instructions:
1. Cut croissants into 1/2 inch pieces and place into a greased 13x9 inch baking dish.
2. In medium mixing bowl, beat eggs, milk, sugar, and both extracts. Pour mixture over croissants and set aside for 10 minutes.
3. Dot with almond paste and sprinkle almonds on top croissants. The baking dish will be full so handle carefully and place in 350 degree oven. Bake for 35 to 40 minutes or until inserted knife in center comes out clean.
4. While this is baking prepare Strawberry Caramel Sauce. Over medium heat in heavy saucepan cook sugar and stir with wooden spoon. Continue cooking and stirring until sugar is melted and a deep amber color, approximately 20 minutes. Stir in one cup of cream and the mixture will bubble. Add remaining cream and cook 10 to 15 minutes or until caramelized sugar is completely dissolved. Remove pan from heat and stir in strawberries. Serve over bread pudding.
Title: Light Fluffy Angel Icing (Fat Free)
Ingredients:
- 2 white sugar
- 3/4 light corn syrup
- 1/3 water
- 2 cream of tartar
- 1/4 salt
- 1/8 vanilla extract
- 1 1/2
Instructions:
1. Combine the egg whites, sugar, corn syrup, water, cream of tartar and salt in the top of a double boiler over water that is at a hard boil.
2. Start beating immediately with a beater until the mixture stands at stiff peaks (this may take a while so do not give up!).
3. Remove from heat and add in vanilla or almond extract and food colouring (if using) continue to beat until the mixture is thick enough to spread easily on a cake.
Title: Zucchini Cake
Ingredients:
- 3 zucchini
- 3 flour
- 3 sugar
- 1/2 salt
- 2 baking powder
- 1 baking soda
- 1 1/2 cinnamon
- 1 1/2 eggs
- 4
- 1
Instructions:
1. Preheat oven to 300 degrees.
2. Grease and flour a bundt pan or 9 x 13 pan.
3. Put all ingredients in a large bowl and mix together.
4. Pour into prepared pan.
5. Bake for 2 hours or until toothpick inserted in center comes out clean.
6. Cool in pan if using a 9 x 13 dish; turn out after cooling about 10 minutes if using a bundt pan.
7. Cake may be frosted with a cream cheese frosting, drizzled with a glaze of powdered sugar, milk and almond extract, or served plain (which is our usual way).
Title: Poppy Seed Cake
Ingredients:
- 1 milk
- 1 poppy seed
- 1 semolina
- 1 egg
- 1 red currant jam
- 1 lemon, rind of
- 1 cinnamon
- 2 baking powder
- butter
Instructions:
1. Preheat oven at 200°celcius.
2. Mix milk, poppy seeds, semolina, the egg, jam, cinnamon and baking powder in a bowl and stir until completely mixed.
3. Grind some lemon peel into the dough.
4. Butter the baking tray (any form will do but I like to have it in a long one or a Gugelhupf one) and put the dough mixture in it.
5. Bake the cake for about 45 minutes.
6. Check on a needle if it is ready.
7. You can also use orange marmalade--that works great as well.
8. If you use sugar-free jam, this cake is sugar-gluten-and all but happiness free!
Title: Pineapple-Carrot Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1/2 salt
- 2/3 eggs
- 2 raw carrot
- 1 vanilla
- 1/2 cream cheese
- 1 butter
- 1 vanilla
- 4 salt
- 1 powdered sugar
- 1 pecans
- 2 1/2
- 1/2
Instructions:
1. In large mixer bowl, stir together dry ingredients.
2. Add oil, eggs, carrot, pineapple and vanilla; mix till all ingredients are moistened.
3. Beat with electric mixer 2 minutes at medium speed.
4. Pour batter into greased and lightly floured 9" x 9" x 2" baking pan.
5. Bake at 350 degrees about 35 minutes; cool.
6. For frosting, cream together cream cheese and butter; beat in vanilla and salt.
7. Gradually add powdered sugar; blend in well.
8. Stir in chopped pecans.
Title: Peanut Butter and Jelly Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 eggs
- 1 milk
- 2 vanilla extract
- 1/4 baking soda
- 2 salt
- 3 1/2
- 2
- 1
- 3/4
Instructions:
1. HEAT oven to 375ºF.
2. BEAT together sugar, brown sugar, shortening and peanut butter in large bowl with an electric mixer until creamy. Beat in eggs, milk and vanilla. Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat until blended. Shape into 1-inch balls. Roll in sugar. Place on cookie sheet.
3. BAKE 7 minutes. Remove from oven. Using the back of a teaspoon, make a rounded indentation in top of each cookie. Fill each with about 1/2 teaspoon jelly. Bake an additional 2 minutes. Remove to wire rack to cool.
Title: Brown Sugar Hazelnut Cupcakes With Blackberry Buttercream
Ingredients:
- 1/4 hazelnuts
- 1 sugar
- 3/4 all-purpose flour
- 1 baking powder
- 1/8 salt
- 1/4 low-fat yogurt
- 1/4 milk
- 1/2 vanilla
- 3 butter
- 1/2 light brown sugar
- 1 egg
- 4 fresh blackberries
- 1 sugar
- 2 sugar
- 1/4 unsalted butter
- 1/2
Instructions:
1. Cupcakes:
2. Heat an oven to 350°F Line 8 wells of a muffin pan with cupcake papers.
3. Put the hazelnuts and sugar into the bowl of a mini chopper and pulse until the nuts are ground – you want some texture so do not grind them too finely. Evenly distribute the ground nuts between the lined wells of the pan and set the pan aside.
4. In a small bowl, sift together the flour, baking powder, and salt. Set aside. In another bowl, whisk together the yogurt, milk, and vanilla. Set aside.
5. In the bowl of a mixer fitted with the paddle attachment, cream the butter and light brown sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl, add the egg, and mix until combined.
6. Add half of the flour mixture, all of the yogurt mixture, and then the remaining flour, mixing on medium speed after each addition until just combined.
7. Distribute the batter between the cups. Bake until lightly golden around the edges and a toothpick comes out clean, 16-18 minutes.
8. Frosting:
9. Slice 4 berries in half lengthwise and set them aside.
10. Puree the remaining berries along with the sugar. Strain the blackberry puree through a fine-mesh sieve into a small saucepan. Gently simmer the puree over medium-low heat until it is thick and reduced to about 2 tablespoons; this will take 10-12 minutes. Remove the saucepan from the heat and set it aside to cool.
11. Put the sugar and egg whites in the bowl of a standing mixer. Bring 2 inches of water to a simmer in a medium saucepan and set the mixer bowl on top of the pan. Whisk the egg white mixture until it is 130 F – the mixture will turn thick and white, and this should take about 3 minutes.
12. Transfer the bowl to a standing mixer fitted with a whisk attachment. Whip the egg white mixture on high speed until it is cool, thick, and glossy, about 7 minutes. Reduce the speed to medium-high and add the butter a few pieces at a time, making sure they are fully incorporated before the next addition. After all the butter has been added, continue beating the frosting until it comes together – this will take a minute or two.
13. Add the reduced blackberry puree (or jam) and mix to combine.
14. Frost the cupcakes and top each with a berry half.
Title: Addy's Pound Cake (American Girl Collection)
Ingredients:
- 6 shortening
- 1 eggs
- 2 butter
- 2 sugar
- 3 vanilla extract
- 1 flour
- 1/4 baking powder
- salt
Instructions:
1. Grease a loaf or bundt pan with shortening. Add about a tablespoon of flour and shake around pan to coat evenly. Set aside. Preheat oven.
2. Separate eggs into small bowls.
3. Unwrap the sticks of butter. Cut the butter into small, manageable one-inch long portions and place them in a heavy, cool mixing bowl.
4. Add 1/4cup of sugar to bowl.Set your mixer to its lowest speed and mix the butter and sugar until no clumps remain. Turn your mixer to medium speed and continue to mix for about two minutes while regularly scraping off beater buildup with a rubber spatula.Continue to add 1/4 cup of sugar at a time and keep mixing.
5. Blend until fluffy and smooth.
6. Beat eggs yolks and mix well. Add to sugar mixture.
7. Add vanilla.
8. Sift dry ingrdients together and gradually add into the sugar mixture.
9. Take the egg whites and beat until stiff.
10. Gradually add the whites to your sugar mixture.
11. Pour your batter into prepared pan.
12. Place in a 350 degree oven for 35 minutes.
13. Turn down temp to 325 and cook for another 25 minutes.
14. Cake is ready when a toothpick inserted into the center comes out clean. Cool at least 10 minutes before removing from pan.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 brown sugar
- 1/2 crunchy peanut butter
- 1 vanilla extract
- 1/2 egg
- 1/4 baking soda
- 1 1/2 salt
- 1/4 all-purpose flour
- peanuts
Instructions:
1. Preheat oven 375°F.
2. Cream butter with sugar and peanut butter.
3. Add vanilla and egg, beating until fluffy.
4. Stir in baking soda and salt.
5. Blend in flour, Mix until a stiff dough forms.
6. Shape into walnut-size balls, place onto lightly greased cookie sheets, Press with lightly floured fork, crisscross to flatten,.
7. Sprinkle with peanuts, if desired.
8. Bake in oven 10 minutes or until lightly browned.
Title: Bourbon Apple Cider Donuts
Ingredients:
- 2 lemon juice
- 1 all-purpose flour
- 3 1/2 baking powder
- 4 baking soda
- 1/2 ground cinnamon
- 2 ground ginger
- 1 kosher salt
- 1 light brown sugar
- 1 unsalted butter
- 3 egg
- 1 vanilla extract
- 2 apple cider
- 1/2 sour cream
- 3/4 powdered sugar
- 1 honey
- 1 1/2 Bourbon
- 1 lemon juice
- 3
- 1
Instructions:
1. Prepare the apples:
2. Peel and core the apples, cut into fourths and then into a small dice. You should have a generous cup and a half of apples. Place the butter in a small skillet, and cook over medium heat until the butter is golden brown. Pour the butter into a small dish and reserve for later. Add the apples to the sauté pan without cleaning or wiping it. There will be little brown flecks from the butter — you want these. Add the lemon juice and cook, stirring occasionally until the apples are soft. Scrape the apples out of the pan onto a plate and let cool.
3. Make the donuts:
4. In a large bowl, whisk the flour, baking powder, salt, baking soda and spices. In a medium bowl, whisk the brown sugar and and eggs. Slowly stream in the reserved brown butter, then add the vanilla, sour cream and cider. Toss the cooked and cooled apples in with the dry to coat. Stir the wet ingredients into the dry until a smooth dough forms.
5. On a lightly floured work surface, press out the dough to 3/4-inch thickness. Cut the dough using a small donut cutter and place on two well-floured baking sheets. (Scraps can be kneaded back together and re-rolled.).
6. Line two baking sheets with paper towels. Pour oil into a large, deep skillet to a depth of 2-inches. Attach a deep-fry thermometer and heat the oil to 365 degrees F to 370 degrees F. Fry the doughnuts until deep golden brown, about 45 seconds on each side. Using a slotted spoon, transfer to the paper towels to drain.
7. Make the glaze:
8. Whisk together the bourbon, honey, lemon juice and powdered sugar. If it is too thick, add more bourbon. If it is too thin, add more sugar.
9. Dip the freshly fried donuts in the glaze and serve warm!
Title: Easy Vanilla Almond Milk Pudding (Egg-Free!)
Ingredients:
- 2 vanilla
- 1 cornstarch
- 1/4 salt
- 1/8 sugar
- 1/4 - 1/2
Instructions:
1. In a small saucepan, whisk together cornstarch, sugar, and salt.
2. Whisk in almond milk until no lumps remain (do NOT add vanilla yet!).
3. Bring mixture to a boil over medium heat, stirring occasionally.
4. Whisk the boiling mixture constantly for 2 (count 'em -- 2) minutes.
5. Remove from heat and whisk in vanilla.
6. Pour into 4 custard cups and refrigerate until set.
Title: Mini Mocha Vanilla Cappuccino Lava Cakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 granulated sugar
- 1 brown sugar
- 1 egg substitute
- 1 skim milk
- 1 baking powder
- 1/2 vanilla extract
- 1/4 powdered sugar
- 1 vanilla
- 1/2
- 1/4
- 3/4
- 1 1/2
- 1/4
- 2
- 1/2
- 12
Instructions:
1. Preheat oven to 350°F, then grease and line 12 cups of a muffin pan.
2. In a bowl, mix flour, baking powder, cappucino and cocoa; set aside.
3. In another bowl, mix maragarine, milk and sugars until well blended.
4. Add vanilla and almond extracts, and whisk in egg substitute.
5. Whisk in flour mixture, and beat until smooth.
6. Divide the batter among 12 muffin cups, then gently press 1 tablespoon chocolate chips into the center of each. Chill in freezer while you prepare the frosting.
7. Add chocolate syrup, vanilla and powdered sugar to Crisco. Beat until smooth and creamy. Beat in cappucino until well mixed.
8. Add whipped cream, and continue to beat until thick and smooth. Chill in freezer while you bake the cakes.
9. Bake cakes 20-25 minutes, until they rise and appear crusty. A toothpick inserted in the center should come away with a thick batter attached.
10. Immediately remove cakes from pan and place on cooling rack. Allow to cool 5 minutes.
11. Spread frosting over cakes, and garnish with a Hershey's Kiss.
Title: Granny's Pound Cake
Ingredients:
- 1 margarine
- 1/2 shortening
- 3 sugar
- 1 all-purpose flour
- 3 cake flour
- 6 eggs
Instructions:
1. DO NOT PREHEAT THE OVEN.
2. Mix butter and shortening until lightly mixed.
3. Mix sugar in one cup at a time.
4. Mix eggs in one at a time.
5. Mix milk and flour in alternately.
6. Grease bunt pan and pour in batter.
7. Put your batter in a COLD oven.
8. Bake at 300 degrees for 1 hour and 30 minutes, or till toothpick comes out clean.
9. Remove from oven and then from pan.
10. "Sweat" the cake, by wrapping it in wax paper and tinfoil, until it cools. This will make it moist. It won't be anywhere near as good if you don't do this.
Title: Warm Apple Prune Crumble
Ingredients:
- 1 1/2 prune juice
- 1/3 honey
- 2 cornstarch
- 1 butter
- 1/2 cinnamon
- 1/8 ground cloves
- 5 granny smith apples
- 3/4 dates
- 1 flour
- 1/4 sugar
- 1/2 baking powder
- 1/2 butter
- vanilla ice cream
Instructions:
1. Bring prune juice to a boil in a medium saucepan; cook over medium-high heat for 20 minutes or until reduced and thickened. Stir in honey, cornstarch mixture, butter, cinnamon and cloves. Cook over medium heat, stirring constantly, until very thick; set aside.
2. Preheat oven to 375.
3. Stir apples and prunes into sauce mixture and transfer to a 2-quart baking dish.
4. Combine flour, sugar and baking powder in a medium bowl. Mix in butter with your fingers until corporated; sprinkle over apple-prune mixture.
5. Bake for 30 minutes.
6. Serve warm with ice cream, if desired.
Title: Strawberry Cheesecake Trifle
Ingredients:
- 2 cream cheese
- 2 powdered sugar
- 1 sour cream
- 1/2 vanilla
- 1/4 Cool Whip
- 1 sugar
- 4 fresh strawberries
- 1
- 2
Instructions:
1. In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
2. Fold the cool whip into the cream cheese mixture.
3. Gently stir in cake pieces; set aside.
4. Combine strawberries and sugar, stirring until sugar is dissolved.
5. Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
6. Continue layering; finish with strawberries.
7. Cover with plastic wrap; and chill several hours.