lumicero/recipes-ing2inst huggingface dataset:
Title: Husband Pleaser Chocolate Chip Cookies
Ingredients:
- 2 eggs
- 2 flour
- 6 kosher salt
- 6 baking soda
- 3/4 granulated sugar
- 3/4 dark brown sugar
- 1 vanilla extract
- 2/3 unsalted butter
- 1 1/2
- 1
Instructions:
1. Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicon pads.
2. Whisk together the flour, salt and baking soda in a large bowl.
3. Place the butter in the bowl on an electric stand mixer fitted with paddle attachment and beat until smooth, about 1 minute.
4. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer.
5. Add the eggs, 1 at a time, and the vanilla extract, beating until incorporated.
6. Add half of the flour and mix until just incorporated. Add the remaining flour, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.
7. Using a small ice cream scoop, spoon the dough onto a baking sheet, leaving at least 2 inches between each cookie
8. Bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes.
9. Let cookies rest for 2 minutes on the baking sheet before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with remaining dough.
Title: Chip Cake Delicious
Ingredients:
- 1 instant vanilla pudding
- 1 instant butterscotch pudding mix
- 1 water
- 1/2 eggs
- 1 margarine
- 4 brown sugar
- 4 chocolate chips
- 1 vanilla
- 1/2
- 1
Instructions:
1. In large mixing bowl, combine all cake ingredients, Blend till moistened, then beat on low speed till smooth, but do not overbeat.
2. Pour half of the batter into a greased/floured 9x13" pan.
3. Combine crumb ingredients and blend until coarse crumbs form.
4. Sprinkle half of crumb mixture on batter.
5. Pour on remaining batter, then top with remaining crumbs.
6. Bake at 350 for 45 minutes.
7. Serve with whipped cream or scoops of ice cream, if desired.
8. ***Thiscake freezes well.
Title: Get Hoppin' in the Kitchen This Easter
Ingredients:
- 1 butter
- 3 margarine
- 40 marshmallows
- 6
Instructions:
1. In large saucepan melt chocolate morsels and butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Kellogg's Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1–inch pan coated with cooking spray. Cool slightly.
4. Using large circle cookie cutter, very small circle cookie cutter and rabbit head cookie cutter coated with cooking spray cut cereal mixture into shapes. For each rabbit, attach one rabbit head shape to top of large circle shape with frosting. Attach one small circle for tail to each. Decorate with frosting and/or candies. Best if served the same day.
5. Microwave Directions:In microwave–safe bowl heat chocolate morsels, butter and marshmallows on High for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.
Title: Orange Cornmeal Coins
Ingredients:
- 1 sugar
- 1 butter
- 1 egg
- 2 all-purpose flour
- 3/4 cornmeal
- 1 baking powder
- 2 ground nutmeg
- 1/4 - 1/2 cinnamon
- 1 sugar
Instructions:
1. Combine one cup sugar, butter and egg in a large mixing bowl. Beat at medium speed until creamy, scraping bowl often. Reduce speed to low and mix in all remaining ingredients except for the dipping sugar and colored sugar. Beat until everything comes together to form a dough.
2. Divide dough into four equal portions. Roll each portion into a 12" long, 1" diameter log. Wrap each log in plastic wrap and refrigerate until firm, at least one hour.
3. Preheat oven to 375 deg. F. Cut chilled logs into 1/4" slices with a sharp knife (you should get 4 dozen cookies per log). Place 1" apart on ungreased cookie sheets. Dip a fork in sugar, then press cookies in a crisscross pattern (like peanut butter cookies).
4. Bake for 6 to 9 minutes, or until edges are lightly browned. Sprinkle baked cookies immediately with colored sugar, if using.
Title: Lightened-Up Chocolate Zucchini Cake (W/ or W/Out Frosting)
Ingredients:
- 1 1/2 all-purpose flour
- 1 whole wheat flour
- 2 cinnamon
- 1 baking powder
- 1 baking soda
- 1 salt
- 1/2 zucchini
- 2 butter
- 1/4 applesauce
- 1/4 sugar
- 1/2 cornstarch
- 1 vanilla
- 2 dried tart cherry
- 2 fat free cream cheese
- 4 coconut
- 1
- 8
- 1/2
Instructions:
1. Preheat oven 350 degrees.
2. Sift and then mix all dry ingredients in a food processor with metal blade set aside.
3. In the food processor add butter, oil and sugar mix till creamy.
4. While machine is running, add applesauce through vanilla by way of the feed tube.
5. Add zucchini.
6. Add flour mixture.
7. Add cherries and pulse to mix.
8. Bake in a greased and floured bundt pan for 50-60 minutes or until a toothpick inserted into cake comes out clean.
9. In the food processor mix cheese and jam. Spread on cooled cake.
10. Press coconut into frosting of cake.
Title: Chocolate Spritz Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2/3 vanilla
- 1 eggs
- 2 all-purpose flour
- 2 1/2
- 4
Instructions:
1. Preheat oven to 400 degrees.
2. Melt over hot (not boiling) water (or in microwave) chocolate chips; remove from heat. Set aside.
3. In a bowl, combine butter, sugar and vanilla; beat until creamy. Add eggs; beat well. Stir in melted chocolate. Gradually add flour.
4. Chill 30-45 minutes. Place dough in cookie press. Use star tip to shape cookies into 2 inch circles. Place cinnamon candies on each cookie.
5. Bake for 5 minutes.
Title: Cocoa Bee Cookies
Ingredients:
- 2 1/2 flour
- 1/2 coarse salt
- 1/2 baking powder
- 1/2 baking soda
- 1/2 unsalted butter
- 3/4 brown sugar
- 3/4 unsulphured molasses
- 1 confectioners' sugar
- 1/2 water
- 7 1/2
- 2
- 3 -6
Instructions:
1. Preheat oven to 325°F
2. Whisk together flour, cocoa powder, salt baking powder, and baking soda.
3. With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, about 4 minutes, Beat in egg and molasses, reduce speed to low. Add flour mixture; beat until just combined. Shape into a disk and wrap in plastic. Refrigerate until cold but not hard.
4. Divide dough into quarters, Roll out each portion between two sheets of parchement to 1/4 inch thickness. Chill in freezer until firm. about 30 minutes. Using a 3-inch bee cutter cut out the shapes. Gather together the scraps; reroll and cut out. Space 1-inch apart on baking sheets lined with parchment.
5. Bake cookies until firm, 10-12 minutes. Let cool.
6. YELLOW ROYAL ICING:
7. With an electric mixer on low speed, beat meringue powder, sugar and 3 tablespoons water until smooth, about 1 minute. Add more water, 1 tablespoons at a time until the mixture is the consistency of honey.
8. Add the food coloring until desired color is reached.
9. Transfer to a pastry bag fitted with a small plain round tip (such as Ateco#2) . Use immediately.
10. Brush water on wings of bees and sprinkle immediately with sanding sugar, shaking off excess. Decorate bodies with royal icing and immediately sprinkle with sanding sugar, shaking off excess.
11. Let cookies set, at least 2 hours. Cookies can be stored in airtight containers up to 2 weeks.
Title: Luby's Cafeteria Jefferson Davis Pie
Ingredients:
- 2 brown sugar
- 1 flour
- 1/2 ground nutmeg
- 1 half-and-half
- 2 butter
- 4 margarine
- 1 eggs
- 1/2 lemon juice
- 1 lemon rind
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, thoroughly blend sugar, flour and nutmeg.
3. Stir in half and half.
4. Add eggs; mix well.
5. Add lemon juice, peel and margarine.
6. Beat well to blend.
7. Pour into pie shell.
8. Bake for 45 minutes until center is almost firm (pie will continue to firm up during the cooling process).
9. If the pie crust edges brown too quickly, cover with strips of aluminum foil.
10. Serve with whipped cream.
Title: Popcorn Drops
Ingredients:
- 2 baking powder
- 3 salt
- 1/2 cream of tartar
- 1/4 sugar substitute
- 1/4
- 2
Instructions:
1. Place popped corn in food processor or food grinder. Grind into kernel-size pieces.
2. Beat egg whites until frothy and add baking powder, salt and cream of tartar.
3. Beat into stiff peaks.
4. Add sugar replacement, beating until well blended.
5. Fold popcorn pieces into stiffly beaten egg whites.
6. Drop by teaspoonfuls onto lightly greased cookie sheets.
7. Bake at 350 F for 12 to 14 minutes or until lightly browned. Yield 36 cookies.
Title: Cherry Cobbler
Ingredients:
- 2 sour cherries
- 1 sugar
- 1 all-purpose flour
- 1/2 oleo
- 2 butter
- 1 eggs
- salt
- sugar
Instructions:
1. Mix together by hand, 1 cup sugar, 1 cup flour, salt and 1 stick of melted oleo with two eggs.
2. Set aside.
3. Drain the cherries and put in the bottom of a round cake pan.
4. Sprinkle some sugar over top of cherries.
5. Just enough to sweeten the cherries.
6. Spoon the dough mixture over the cherries.
7. Bake 350° for 1 hour.
Title: Raw Vegan Chocolate Cherry/Strawberry Tart
Ingredients:
- 1 1/2 hazelnuts
- 1/2 dates
- 1 - 1 1/2 salt
- 1 vanilla extract
- 1 cashews
- 2 dates
- 1 cocoa powder
- 1 vanilla extract
- 3 salt
- 1 fresh cherries
- 1 coconut
- 3 cocoa powder
- 1/4
- 1
- 2
Instructions:
1. soak almonds overnight. when ready to make it soak the other nuts and dates in separate bowls for 30-60 mins while measuring out the other ingredients.
2. Base: process the almonds, salt and cocoa nibs until a coarse meal texture and then add the dates and vanilla until it clumps together and holds. Press it into a 10-12 inch tart/quiche tin with a pop out base. Chill in fridge.
3. Filling:Process the cashews with some of the soaking water until creamy and smooth. Add in the other filling ingredients and process until thick and moussy but it still stays on the spoon. You will need to add soaking waters until you get the right consistency. Spread over the base.
4. Topping: put the cherries on the filling and then sprinkle the coconut over it all. Chill for 1-2 hours. You can serve straight away if in a pinch.
5. For the sauce mix together the cocoa and agave nectar into a sauce consistency. you can add more or less agave to suit your taste. Drizzle over the tart when serving. Cheers.
Title: Shortbread
Ingredients:
- 150 butter
- 100 caster sugar
- 275 plain flour
Instructions:
1. Preheat oven to 180 C / 350 F / Gas Mark 4.
2. Cream the butter and sugar together in a mixing bowl.
3. Work in the flour with a wooden spoon or mixer. It won't look right - just like a pile of crumbs. That's how it should look.
4. Press into a mould / tin (I used an 8" round shortbread ceramic mould) - and I really mean press. Pour out a pile of the crumbs, press them down until they're compact, then spread the rest over and compress them down too, then bake in moderate oven for 35 - 45 minutes, or until the shortbread is golden in colour.
5. Remove from the oven and allow to cool BEFORE turning out of the mould / tin.
Title: Chocolate Hazelnut Fondue
Ingredients:
- 2/3 strawberry
- 1/4 kiwi fruits
- 1 oranges
- 3
- 2
- 5 1/2
Instructions:
1. Stir chocolate syrup and chocolate-hazelnut spread together in a small saucepan over low heat until smooth and warm.
2. Prep fruit and cake.
3. Serve on a platter with fondue in middle.
4. Sauce can be served warm or at room temperature.
5. MAKE AHEAD TIP: The sauce will keep, covered, in the refrigerator for up to 3 weeks.
Title: Almond Butter Cookies
Ingredients:
- 2 flour
- 1 baking powder
- 1 butter
- 1 sugar
- 2 vanilla extract
- 1/2
- 3/4
- 1/2
- 70
Instructions:
1. Preheat oven to 300°F.
2. Combine flour and baking powder; set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the egg yolks and the extracts.
5. Blend in the dry ingredients.
6. Break off walnut-sized pieces of dough and roll into balls.
7. Place 1 1/2" apart on ungreased cookie sheets.
8. Press an almond into the center of each cookie flattening them slightly.
9. Bake for 15-20 minutes until the cookies are golden brown.
10. Transfer to wire racks to cool.
Title: Banana Brown Betty
Ingredients:
- 15 butter
- 1/4 crystallized ginger
- 1/4 bananas
- 6 sugar
- 2 sugar substitute
- 2 fresh lemon juice
Instructions:
1. Heat oven to 400ºF.
2. Process gingersnaps to make 1 cup crumbs.
3. Mix with melted butter and chopped crystallized ginger.
4. Sprinkle half the crumbs into a 9" glass pie plate.
5. Arrange bananas on top of crumbs and sprinkle with sugar and lemon juice and remaining crumbs.
6. Bake until golden, 20-25 minutes.
7. Serve warm.
Title: Cream Cheese Walnut Refrigerator Cookies
Ingredients:
- 4 all-purpose flour
- 1 - 1 1/4 coarse salt
- 2 unsalted butter
- 6 cream cheese
- 1 1/4 sugar
- 2 pure vanilla extract
- 1/2 pure vanilla extract
- 2 1/2 walnut halves
Instructions:
1. Whisk together flour and salt in a large bowl; set aside.
2. Mix butter and cream cheese on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined (do not overmix). Mix in toasted walnuts.
3. Transfer dough to a work surface. Divide in half; shape each half into an 8 1/2-inch long log about 2 inches in diameter. Wrap each log in parchment paper; freeze until firm, about 30 minutes or up to 2 weeks.
4. Preheat oven to 350 with racks in upper and lower thirds. Unwrap 1 log, and roll in 1/2 cup chopped walnuts, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup chopped walnuts.
Title: Cherry Tiramisu
Ingredients:
- 1 ricotta cheese
- 1 confectioners' sugar
- 1/4 sour cream
- 1/4 cherry pie filling
- 1 1/2 chocolate
- 1 fresh mint leaves
Instructions:
1. Combine ricotta cheese, confectioners' sugar, sour cream and coffee liqueur in a large mixing bowl; mix well.
2. Set aside. In the container of an electric blender or food processor, process cookies, in small batches, until finely crushed.
3. Remove 6 cherries from cherry filling; reserve for garnish. To assemble dessert, spoon 2 tablespoons ricotta cheese mixture into six 8-ounce parfait glasses.
4. Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry filling. Repeat ricotta, crumb and cherry layers. Finish each serving with an equal portion of the remaining ricotta cheese mixture.
5. Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Let chill 2 to 3 hours before servings.
Title: Natvia Mud Cake
Ingredients:
- 125 dark cooking chocolate
- 1/2 light margarine
- 1 light butter
- 2 instant coffee
- 1 water
- 2 applesauce
- 1/2 self raising flour
- 1/2 cocoa powder
- 1 light margarine
- 2 light butter
- 1 skim milk
- 2
- 1
Instructions:
1. Preheat oven to 160°C.
2. Place the chocolate, margarine/butter, Natvia, coffee and water into a large microwave-safe dish and microwave on medium-low for 2 minutes to melt the chocolate.
3. Stir the ingredients then return them to microwave for another 2 minutes on medium-low. Stir until all the ingredients are combined.
4. Beat the egg whites then add them to the chocolate mix along with the apple sauce. Sift all the self-raising flour and cocoa into bowl then gently stir ingredients until they are combined.
5. Pour the mixture into 19cm round cake tin coated with cooking spray and bake for 50 to 60 minutes or until the cake springs back when lightly pressed in the centre.
6. Allow the cake to cool on a cooling rack, then spread the icing over the cake.
7. Note: mud cakes can sometimes crack on the top. Any cracks can be covered up with the icing.
8. Grind the Natvia into a fine power using a mortar and pestle.
9. Put the ground Natvia into a bowl and sift in the cocoa.
10. Add margarine/butter and milk until a smooth icing is made.
11. Spread the icing over the cake, then refrigerate.
12. Tip - for a thicker and milkier icing, add light milk powder to the icing mix.
Title: Applesauce Cake
Ingredients:
- 2 1/2 flour
- 2 sugar
- 1/2 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 3/4 cinnamon
- 1/2 clove
- 1/2 allspice
- 1/2 shortening
- 1/2 water
- 1 1/2 applesauce
- 2 eggs
- 1/2 walnuts
Instructions:
1. Preheat oven to 350°F.
2. Blend all ingredients for 30 seconds on low speed.
3. Beat ingredients for 3 minutes at medium speed.
4. Pour mix into greased and floured pans.
5. If using a rectangular layer pan, cook 50-55 minutes. If using an oblong pan, cook 60-65 minutes.
Title: Banana Chocolate Chip Cake
Ingredients:
- 1 margarine
- 2 white sugar
- 2 eggs
- 1 vanilla
- 5 bananas
- 3 flour
- 2 baking powder
- 2 baking soda
- 1 sour cream
- 8 chocolate chips
- 1 cinnamon
- 1/2 brown sugar
Instructions:
1. Mix the margarine, sugar, eggs & vanilla in a bowl.
2. Add in the bananas. I used a hand blender to puree the bananas in with the liquids but you can leave the bananas mashed with good results.
3. Mix the flour, baking powder & baking soda in a separate bowl then add to the liquids.
4. Add in the sour cream.
5. Pour the mix into a 9 x 13 pan that has been sprayed with PAM.
6. Sprinkle the chocolate chips over the entire top of the cake and gently swirl the chips with a spoon so they are embedded into the cake a bit.
7. Mix the cinnamon and brown sugar and sprinkle it over the top of the cake.
8. Bake at 350 for 45-50 minutes.
Title: Mini Chocolate Eclairs
Ingredients:
- 1 vanilla pudding mix
- 2 milk
- 1 flour
- 2 eggs
- 1/2 butter
- 1 water
- 1/8 salt
- 12
Instructions:
1. Prepare pudding according to directions on box and let cool for at least 1 hour.
2. Preheat oven to 400 degrees.
3. Combine butter,water and salt in a sauce pan over medium heat until butter is melted and it comes to a boil.
4. Reduce heat to low.
5. Stir in flour very fast and well until mixture forms into a ball.
6. Put the mixture into a bowl and let cool for 5-7 minutes.
7. Add eggs in 1 at a time and beat well.
8. Cover a large baking sheet with parchment paper.
9. Drop mixture onto baking sheet into 12 mounds 5 inches apart.
10. Using a spoon, spread out each mound until it becomes a 4 x1/2 inch rectangle rounding the edges of the side to make it oval.
11. Bake for 35 minutes or very lightly golden.
12. Then cut a 1 inch slit along side of each eclair.
13. Reduce oven heat to 375 degrees and return them into the oven for another 10 minutes.
14. Put on a wire rack to cool.
15. Cut each eclair into half.
16. Spread 1 tbsp of filling on the bottom part of the eclair.
17. Frost tops with frosting.
18. Enjoy!
Title: Ginger Cake With Yogurt-Rum Sauce
Ingredients:
- 2 flour
- 2 cinnamon
- 1 3/4 ground ginger
- 1 1/2 nutmeg
- 3/4 baking powder
- 3/4 baking soda
- 1/2 ground cloves
- 1/8 salt
- 3/4 molasses
- 2 eggs
- 6 sugar
- 1/4 low-fat vanilla yogurt
- 1/2 boiling water
- 1/2 low-fat vanilla yogurt
- 1/2 icing sugar
- 4 dark rum
- 3/4
Instructions:
1. For the cake:.
2. heat oven to 350. Spray 8" square pan with spray. In large bowl, stir flour, cinnamon,ginger,nutmeg,baking powder,baking soda, cloves and salt. In medium bowl, combine molasses, eggs,oil and sugar.Beat with wire whisk till well blended. Whisk in yogurt, then boiling water. Pour half the molasses mixture into dry ingredients stir just till moist.Add the remaining molasses mixture; stir just till mixed (will be lumpy). Pour batter into pan. Bake 45-55 minutes. till cake is springy to the touch. ckae will form cracks on top. Cool on wire rack 30 minutes, flavor will improve on standing.
3. To make sauce:.
4. combine yogurt, sugar and rum in small bowl. Cut cake in 12 pcs then spoon sauce on top, for each serving.
Title: Light Lemon Cake Trifle - Weight Watcher Friendly
Ingredients:
- 1 unflavored gelatin
- 1/2 water
- 1 Splenda granular
- 1
- 4
- 1
- 1/4
Instructions:
1. Combine cake mix, egg white, and diet soda.
2. Mix on low speed 1 minute, then medium for 1 minute or until smooth.
3. Pour into 1 cake pan or 6 muffin tins that have been well sprayed with Pam, or lined with nonstick foil or parchment paper.
4. Bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
5. Meanwhile, in a small saucepan, combine the teaspoon of gelatin with the 4 teaspoons of water. Let stand until thick. Place over low heat, and stir until gelatin dissolves. Cool, but do not allow to set up.
6. Place yogurt in a mixing bowl. Slowly stream in the cooled gelatin while beating over low speed. Add 1/2 of the container of whipped topping, and beat on high speed for 1 minute until thickened. Add 1 drop (or more)of yellow food coloring if desired. If this mixture is too tart, you may add 1/4 teaspoon Splenda, or your favorite artificial sweetener, to taste.
7. Crumble 1/2 of the cooled cake into a serving dish or divide evenly into parfait glasses. Top with 1/2 of the yogurt mixture. Spread 1/2 of the whipped topping over the yogurt. Repeat layers.
Title: Holiday Chocolate Nut Squares
Ingredients:
- 4 sugar
- 4 unsalted butter
- 1 cocoa powder
- 1 egg
- 1/2 vanilla extract
- 6 fresh coconut
- 3 walnuts
- 2 water
- 3 unsalted butter
- 4 icing sugar
- 1 chocolate
- 2 walnuts
- 6
- 2
Instructions:
1. Heat the butter in a saucepan until melted.
2. Stir in the sugar, cocoa powder, egg, vanilla, biscuits, coconut and walnuts and mix together well.
3. Spread the mixture over the base of a Swiss roll tin 33x23 cm or similar.
4. Leave in the fridge while you make the filling.
5. Heat the water in a pan. Add the butter, sugar and custard powder and beat all together until soft and well mixed.
6. Spread over the biscuit base and return to the fridge.
7. Melt the chocolate in a microwave or in a pan until melted. Drizzle the chocolate evenly over the filling.
8. Sprinkle with the nuts and return to the fridge.
9. When it is cool and set, cut into required number of pieces.
10. Store in an airtight container.
11. Enjoy!
Title: Gooey Peanut Butter S'more Brownie
Ingredients:
- 19 7/8 egg
- 1 water
- 1/3 marshmallow cream
- 1/3
- 7
- 1
Instructions:
1. Prepare brownies with egg, water and oil, bake and cool brownie mix according to package directions for 13x9-inch baking pan.
2. With a spoon, evenly drop marshmallow cream onto cooled brownies.
3. In a small microwave safe bowl, microwave frosting at high 30 seconds or until melted and smooth. Repeat with skippy creamy peanut butter.
4. Pour melted frosting, then melted peanut butter over marshmallow cream and swirl with butter knife to marble. Let cool completely. To serve, cut into squares.
Title: Fluffy Marshmallow Creme Frosting
Ingredients:
- 2 cream cheese
- 1 marshmallow creme
- 1 Cool Whip
- 2 -3 vanilla extract
- 1 crushed pineapple
- fresh strawberries
Instructions:
1. Beat cream cheese until smooth.
2. Add in marshmallow creme; mix until completely blended.
3. Fold in cool whip, vanilla, and crushed pineapple (if using).
4. Frost any kind of cake you want and top with slices of fresh strawberries (if using).
5. Note: this probably makes enough for 2 cakes, depending on how heavily you frost the cake.
Title: Baked Rice Pudding With Apricots
Ingredients:
- 3/4 short-grain rice
- 4 milk
- 1/4 vanilla bean
- 1/4 lemon zest
- 1/2 sugar
- 1/2
- 4
Instructions:
1. Preheat the oven to 300 degrees F.
2. In a covered heavy saucepan, bring the rice,milk, apricots, vanilla scrapings, and lemon zest to simmer over medium heat.
3. Immediately reduce the heat to as low as possible, cover tightly, & simmer gently; stirring occasionally, until the rice is very tender, 20-25 minutes & turn off.
4. Stir the sugar into the cooked rice mixture.
5. Stir in the egg yolks.
6. Pour the rice pudding into a greased baking dish and bake for 20 mintues until slightly browned on the top.
7. Remove from the oven and let cool.
8. Chill until ready to serve.