lumicero/recipes-ing2inst huggingface dataset:
Title: Double Chocolate Cupcakes With Chocolate Frosting
Ingredients:
- 2 butter
- 1/2 chocolate chips
- 1/2 flour
- 3/4 flour
- 3 baking soda
- 1/2 baking powder
- 1 cocoa powder
- 1/2 sea salt
- 3/4 raw sugar
- 1/2 brown sugar
- 1/2 eggs
- 2 vanilla
- 1 sour cream
- 1/2 hot water
- 1/2 butter
- 1/2 powdered sugar
- 1/2 cocoa powder
- 3 vanilla
- 3/4
- 1
Instructions:
1. Pre-heat stove to 350 degrees. Line a cupcake baking pan using liners.
2. Place vegetable oil, the chocolate chips, along with the butter right into a microwave safe dish. Microwave with 30 second amounts, mixing each 30 seconds, till only just melted.
3. Blend the flour, the baking soda and the powder, the cocoa powder, along with the sea salt within a medium sized dish. Stir until mixed.
4. Within a large dish, blend the sugars, the eggs, along with the vanilla. Stir till blended. Add the melted dark chocolate mix, and then stir till blended.
5. Switch adding the flour mix along with the yogurt to the sugar mix. Blend till just mixed ( I simply made use of a whisk). Include the hot water very last, and blend till it's mixed.
6. Make use of a cookie scoop to split the mixture equally between your cupcake liners. I filled up mine around 3/4 of the way full, however I would certainly fill slightly less the next time.
7. Cook for 16 to 18 minutes, or till a tooth-pick comes out clear.
8. For The Frosting.
9. Whip the butter with high using a blender for around 2 minutes. Next add the powdered sugar along with the cocoa powder, gradually.Next add the vanilla. Add the whole milk as needed for preferred thickness. Whip for around 3 minutes making it fluffier.
10. Pipe the actual icing on top of the cupcakes by using a sealed star tip. Top using dark chocolate sprinkles.
Title: Hawiian Pineapple Tart
Ingredients:
- 1 pineapple
- 1/2 marmalade
Instructions:
1. Remove crown, stem and outside rind of the pineapple and slice it lengthwise into 8 pieces. Cut the core strip off each piece and slice the remaining pineapple into bite-size wedges.
2. Place the pineapple wedges onto the surface of a frying pan. The pan should not contain any oil or butter. The heat of the surface of the pan will caramelize the natural sugar in the pineapple and give the wedges a crust. Turn the pineapple pieces in the pan until the crust forms, about 2 minutes on each side.
3. Spoon or brush the pie crust with half of the marmalade. Arrange the pineapple in overlapping concentric circles on top of the crust. Brush the top of the pineapple with the remaining marmalade and serve.
Title: M&m Peanut Butter Cookies
Ingredients:
- 1/2 white sugar
- 1 brown sugar
- 1 peanut butter
- 1/2 margarine
- 1 vanilla
- 1 egg
- 1 flour
- 1 1/2 oatmeal
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4
- 1 1/2
Instructions:
1. Heat oven to 375 degrees.
2. In large bowl, beat the sugars, peanut butter, butter, vanilla and eggs with electric mixer until creamy.
3. Stir in flour, oats, baking powder, baking soda and salt until well blended.
4. Stir in the M&M candies.
5. Drop dough by rounded tablespoonfuls on ungreased cookie sheet. Flatten slightly with a fork.
6. Bake 10-12 minutes or until light brown.
7. Cool, then remove from cookie sheet to a cooling rack.
Title: Cinnamon Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1 ground cinnamon
- 5 3/4 - 6 1/4 powdered sugar
- 1/2 butter
- 1 vanilla
Instructions:
1. Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
2. Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.
Title: Fudgy Chocolate Crinkle Cookies
Ingredients:
- 1/2 sugar
- 4 eggs
- 2 vanilla
- 4 salt
- 2 flour
- 1/2 baking powder
- 2 powdered sugar
- 2
- 1
Instructions:
1. Mix oil, chocolate, sugar; blend in eggs.
2. Add vanilla, salt, baking powder and flour.
3. Cover and chill several hours or overnight.
4. Preheat oven to 350F and grease your cookie sheets.
5. Roll 1 tbsp dough into a ball and roll around in powdered sugar to coat.
6. Place on greased cookie sheet and bake for 10 to 12 minutes.
7. Remove from baking sheet and cool.
Title: Inez's Sour Cream Pound Cake
Ingredients:
- 1/2 butter
- 1/2 shortening
- 3 sugar
- 6 eggs
- 3 flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 sour cream
- 2 -3
Instructions:
1. Cream butter, shortening and sugar.
2. Gradually add eggs one at a time, beating well after each addition.
3. In another bowl, combine flour, baking powder, baking soda and salt.
4. Add to creamed mixture, alternating with sour cream. Begin and end with flour mixture.
5. Add vanilla, lemon or almond extract just mixing enough to blend.
6. Pour batter into a greased and floured 10 inch tube pan.
7. Bake at 325 for 1 1/2 hours or until wooden pick comes out clean.
8. Cool 10 minutes and remove from pan.
Title: Fantastic Creamy Layered Banana Dessert!
Ingredients:
- 1 vanilla pudding mix
- 2 half-and-half cream
- 1 sweetened condensed milk
- 2 vanilla
- 1 bananas
- 1
- 10 -13
Instructions:
1. Prepare a large fancy glass bowl, trifle dish, or this can be made in dessert dishes as well.
2. In a large mixing bowl, beat together the pudding mix and half and half cream for about 3 minutes.
3. Add in the condensed milk and vanilla; mix until smooth.
4. Fold in the thawed whipped topping.
5. Layer the wafers on the bottom of the bowl.
6. Then top with sliced bananas.
7. Then top with pudding mixture.
8. If desired, top or dollup with whipped topping, then sprinkle with crushed vanilla wafers.
9. Delicious!
Title: Mars Bar & Marshmallow Slice
Ingredients:
- 240 butter
- 30 mini marshmallows
- 2
- 1
Instructions:
1. Line a 20cm square cake tin with baking paper.
2. Place the Mars bars and butter in a small saucepan and melt over low heat, stirring constantly.
3. Combine the rice bubbles and marshmallows in a large bowl then add the melted chocolate mix. Stir quickly to coat the dry ingredients with the chocolate but don’t over-mix as the marshmallows will melt slightly due to the heat of the chocolate.
4. Spread mixture over the base of the cake tin then scatter coloured sprinkles over the top.
5. Place in the fridge to set.
6. When set, cut the slice into squares.
Title: Pineapple Angel Food Cake
Ingredients:
- 1 crushed pineapple
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 baking dish.
3. In a bowl mix pineapple (including juice) with the cake mix until completely moist.
4. Pour into prepared dish.
5. Bake for 25 minutes or until toothpick comes out clean.
6. Spread Cool Whip on completely cooled cake or dollop on serving pieces as needed.
Title: Mocha Mousse Slice
Ingredients:
- 2 ladyfingers
- 1 instant coffee
- 3/4 boiling water
- 200 white chocolate
- 1/2 dark chocolate
- 200 butter
- 60
- 1/4
- 2
- 4
- 3/4
Instructions:
1. Line base and sides of a 23cm square slab pan with foil.
2. Cover base of prepared pan with layer of sponge fingers.
3. Brush biscuits with half the combined coffee and water.
4. Melt white chocolate in medium heatproof bowl over pan of simmering water, cool slightly.
5. Stir in cream.
6. Pour half the white chocolate mixture over prepared biscuits, cover, refrigerate 10 minutes.
7. Repeat with remaining fingers, coffee mixture and white chocolate mixture.
8. Spread mocha mousse over biscuits, cover refrigerate 3 hours or until firm.
9. ------MochaMousse------------.
10. Melt chocolate and butter in medium heatproof bowl over pan of simmering water, cool slightly.
11. Stir in cream, egg yolks and liqueur.
12. Beat extra cream in small bowl until firm peaks form; fold into chocolate mixture in 2 batches.
Title: Starbucks Lemon-Tipped Biscotti
Ingredients:
- 6 unsalted butter
- 1/2 granulated sugar
- 1 lemon zest
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 pistachios
- 2 powdered sugar
- 1 lemon zest
- 1/4 lemon juice
Instructions:
1. Preheat an oven to 375°F In a large bowl, beat the butter, sugar, and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder, and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft.
2. On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
3. Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes.
4. Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.
5. To make the icing: in a small bowl, combine the powdered sugar, lemon zest, and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets.
Title: Couscous pudding
Ingredients:
- 1 1/2 water
- 5 couscous
- 1/2 raisins
- 1 1/2 soymilk
- 1/4 milk
- 1/4 maple syrup
- 2 cinnamon
- cornstarch
Instructions:
1. Bring water to a boil in a small pot.
2. Add couscous and raisins.
3. Cover pot, remove from heat, and allow to sit 5 minutes.
4. Meanwhile, in a separate medium-size pot, heat remaining ingredients over medium-high heat until the pudding starts to thicken (about 3 minutes).
5. While heating, stir often with a whisk.
6. Once pudding thickens, remove from heat and add cooked couscous mixture.
7. Mix well.
8. Pour pudding into a serving dish and chill for at least 1 hour before serving.
Title: Sweet Garbanzo Fritters
Ingredients:
- 6 garbanzo beans
- 2 eggs
- 1/4 salt
- 1 sugar
- 1 cinnamon
- 1/3 cardamom powder
- 1/4 nutmeg
- 1/8 lemon, rind of
- 1/8 flour
- 1/3 powdered sugar
- 7
Instructions:
1. Take our your food processor and process your garbanzo beans.
2. After you have processed them, add the egg yolks in, along with salt, anise liquor, and coconut oil, processing until the mixture is smooth.
3. Then proceed by adding the sugar, cinnamon, cardamom, nutmeg, grated lemon peel, and flour, pulsing until blended.
4. Next, in a large bowl, beat the whites of the eggs until stiff, but not to the point that they are"dry".
5. Fold the Garbanzo mixture into the whites.
6. In a deep fryer, or in 2 inches of oil in a dep skillet, heat oil thoroughly.
7. Once oil is nice and hot, drop the chickpea mixture into the oil by the tablespoon full and allow to fry until golden brown all over.
8. Allow the fritters to drain on paper towels, and serve hot/warm dusted with powdered sugar.
9. These are good served right after making them; they do not save.
10. ENJOY!
Title: Sweetened Potato Cake (Suesser Eifeler Doeppekooche)
Ingredients:
- 2 potatoes
- 1 apple
- 4 eggs
- 7/8 sugar
- 3 1/2 vanilla
- 1 cinnamon
- 1/4 salt
- 1 raisins
- 2 1/2 dried plums
- 3 1/2 butter
- 1
Instructions:
1. Peel and grate potatoes, put into a strainer over a plate to drain and reserve the liquid.
2. Preheat oven to 350 degrees F.
3. Cream together eggs, cream, sugar, vanilla, cinnamon, salt, raisins and chopped plums.
4. Peel, core and grind the apple, mix with drained potatoes.
5. Warm a round 9 inch springform in the oven, melt butter in the springform and grease the springform with the molten butter, sprinkle with breadcrumbs.
6. Stir potatoes and apple into egg mixture, mix in some of the reserved potato starch (I used all the starchy liquid, but depending on the size of the eggs maybe only use half of it so it doesn't get soggy). Pour the mixture into the warm greased springform.
7. Bake about 1 1/2 hours at 350 degrees F.
8. Serve warm with vanilla sauce, brown sugar and cinnamon or syrup (traditionally sugar beet syrup, but if you don't have it, any kind will be fine, I suppose).
Title: Smore Brownie Sandwiches
Ingredients:
- 18 miniature marshmallow
- 1 graham cracker squares
- 12
Instructions:
1. Bake brownies as directed on package; place pan on wire rack.
2. Sprinkle hot brownies with marshmallows. Place warm cookie sheet on pan; cool.
3. Press 6 graham cracker squares on marshmallows. Run knife around edges of pan to loosen. Invert brownies on waxed paper; frost bottom of brownies. Press remaining graham cracker squares on frosting; cut between squares.
Title: Strawberry-Shortcake Cookies
Ingredients:
- 12 strawberries
- 1 fresh lemon juice
- 1/2 granulated sugar
- 1 granulated sugar
- 2 all-purpose flour
- 2 baking powder
- 1/2 coarse salt
- 3 unsalted butter
- 2/3 heavy cream
- sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.
3. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.
4. Stir in cream until dough starts to come together, then stir in strawberry mixture.
5. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.
6. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool.
7. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Title: Black & White Hearts
Ingredients:
- 1 butter
- 3/4 granulated sugar
- 1 cream cheese
- 1 egg
- 1 1/2 vanilla
- 3 all-purpose flour
- 1 shortening
- 2
Instructions:
1. Combine butter, sugar, cream cheese, egg and vanilla in large bowl. Beat with electric mixer at medium speed, scraping bowl often, until light and fluffy. Add flour; beat until well blended. Divide dough in half; wrap each half in waxed paper. Refrigerate 2 hours or until firm.
2. Preheat oven to 375 degrees. Roll dough to 1/8-inch thickness on lightly floured 2-inch heart-shaped cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets. Bake 7 to 10 minutes or until edges are very lightly browned. Remove immediately to wire racks to cool completely.
3. Melt chocolate chips and shortening in small saucepan over low heat 4 to 6 minutes or until melted. Dip half of each heart into melted chocolate. Refrigerate on cookie sheets or trays lined with waxed paper until chocolate is set. Store, covered, in refrigerator.
Title: Pumpkin Gingerbread Trifle
Ingredients:
- 2 vanilla pudding mix
- 1 pumpkin pie filling
- 1 brown sugar
- 1/2 ground cardamom
- 1/3 ground cinnamon
- 1
- 1/2
Instructions:
1. Bake the gingerbread according to the package directions; cool completely.
2. Meanwhile, prepare the pudding and set aside to cool.
3. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
4. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
5. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
6. Repeat with the remaining gingerbread, pudding, and whipped topping.
7. Sprinkle of the top with crushed gingersnaps, if desired.
8. Refrigerate overnight.
9. Trifle can be layered in a punch bowl.
Title: Rolo Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla
- 2 1/4 all-purpose flour
- 1 baking soda
- 4 granulated sugar
- 1/4
Instructions:
1. Cream together butter, brown sugar and 1 cup granulated sugar until light and fluffy; beat in egg and vanilla.
2. In separate bowl, combine flour and baking soda; stir into creamed mixture until blended.
3. Take about 1 tbsp of dough and form a cup in your palm. Fit chocolate piece into center and shape dough around to enclose chocolate.
4. Roll in remaining 1/4 cup sugar and place on parchment paper lined baking sheets.
5. Bake at 350F for 12-14 minutes or until cookies flatten and tops are slightly golden.
Title: Plum Blueberry Upside Down Cake
Ingredients:
- 1 1/4 flour
- 1 1/2 baking powder
- 1/4 salt
- 3 butter
- 1/4 margarine
- 1/3 brown sugar
- 1 butter
- 1 margarine
- 1 sugar
- 3/4 egg
- 4 vanilla
- 3/4 milk
- black plums
- blueberries
Instructions:
1. Combine dry ingredients. Set aside.
2. Grease a 9 inch cake pan. In the prepared pan, combine 3 tablespoons butter and brown sugar.
3. Place pan inside preheated 350 degrees oven until the butter melts and begins to bubble. Set aside.
4. In a large bowl, cream together the 1/3 cup butter and 1 cup white sugar until light and fluffy. Beat in the egg then stir in the vanilla.
5. Beat in the flour mixture alternately withe the milk, mixing just until incorporated.
6. Arrange plums around the edges of the prepared pan, overlapping slightly.
7. Distribute the blueberries in the center.
8. Pour batter into prepared pan, covering fruit completely.
9. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Cool 15 minutes before serving.
11. .
Title: Ww 4 Points - Iced Apple Turnovers
Ingredients:
- 1 granny smith apple
- 1 lemon juice
- 1/2 granulated sugar
- 1/2 cinnamon
- 1 confectioners' sugar
- 2 orange zest
- 1
Instructions:
1. Preheat oven to 425°F.
2. In 1-quart saucepan combine apples, lemon juice, sugar, and cinnamon.
3. Cook over medium heat, stirring occasionally, until apples are very soft, about 5 minutes.
4. Remove from heat, set aside.
5. On work surface, roll pie crust into a 16x8-inch rectangle.
6. Cut rectangle into eight 4x4-inch squares.
7. Spoon an equal amount of apple mixture into each square.
8. Fold square in half, forming a triangle.
9. Using tines of fork, press edges to seal.
10. Arrange turnovers on nonstick baking sheet and bake in middle of center oven rack until golden brown, 8-10 minutes.
11. Remove to wire rack and let cool.
12. While cooling, prepare icing.
13. In small bowl, combine confectioners sugar, orange peel, and 1 tsp water, mixing to form icing.
14. Decoratively drizzle icing over turnovers.
Title: Fruit With Poppy Dressing
Ingredients:
- 1 papaya
- 1 mango
- 5 kiwi
- 1 1/2 strawberries
- 2 blueberries
- 2 raspberries
- 1 cornstarch
- 1 flour
- 1 poppy seed
- 1
Instructions:
1. Wash, dry and cut fruit.
2. Place on a platter.
3. Sauce:
4. Mix orange juice with cornstarch, until constarch is diuted.
5. Pour into a small saucepan.
6. Add apricot jam and bring to a boil.
7. When boiled close flame.
8. Add liquer and the poppy seeds.
9. Place cooled dressing in a small bowl, next to the fruit.
10. Serve each person a plate of fruit and drizzled the dressing over the fruit.
Title: Strawberry Mousse
Ingredients:
- 1 strawberry
- 2 granulated sugar
- 1 kirsch
- 1/2 Grand Marnier
- 1 1/4 confectioners' sugar
- heavy cream
Instructions:
1. Place half the strawberries in a bowl and sprinkle with the granulated sugar and kirsch.
2. Let macerate for 15 minutes.
3. Puree the remaining strawberries together with the confectioners' sugar in a blender.
4. Whip the cream to stiff peaks.
5. Reserve a quarter of the whipped cream for garnish and refrigerate.
6. Carefully fold the remaining cream into the pureed strawberries.
7. Arrange the macerated strawberries in 4 balloon-shaped wine glasses, reserving a few strawberry slices for garnish.
8. Fill the glasses with the strawberry cream, cover with plastic wrap, and refrigerate for a few hours.
9. Pipe the reserved whipped cream through a pastry bag fitted with a star tip over the mousse and decorate with the remaining sliced strawberries.
10. Variation: Substitute an equal amount of raspberries for the strawberries.
Title: Ginger Rhubarb Crumble
Ingredients:
- 7 rhubarb
- 2/3 brown sugar
- 2 fresh ginger
- 2 candied ginger
- 1 orange, juice of
- 1 orange
- 1/2 flour
- 1/2 rolled oats
- 1 butter
- salt
Instructions:
1. Preheat the oven to 350°F
2. Put the rhubarb into a medium sized pot along with half the brown sugar, 1 tabespoon of each of the gingers and the orange juice and zest. Bring to a boil and turn down and simmer for a few minutes to soften the rhubarb. Spoon the cooked rhubarb into an ovenproof casserole dish.
3. To make the crumble topping put the oats, the remaining brown sugar, the flour, and the rest of the ginger pieces in a bowl. Add the cold butter and blend the butter into the rest of the ingredients with your fingers to create crumbs. Sprinkle the crumb topping over the cooked rhubarb in the casserole.
4. Bake at 350F for about 40 minutes, until the topping is golden brown . Cool sligthly before serving. Great with ice cream, whipped cream or custard!
Title: Mountain Dew Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 eggs
- 1/4
- 2
- 1
Instructions:
1. Mix all ingredients together.
2. Pour into a greased and floured bundt pan and bake at 350 degrees for 35 to 40 minutes.
3. Cool in pan for about 10 minutes, then remove.
4. Sprinkle with powdered sugar before serving.
Title: Flourless Orange Cake
Ingredients:
- 2 oranges
- 6 eggs
- 150 sugar
- 1/2 baking powder
- 1 salt
- 1 saffron
- 130
Instructions:
1. Boil the whole oranges for 2 hours. Check the water level occasionally to make sure the pan doesn't boil dry. I usually do this the day before because working with steaming hot orange guts is no joke! I let the boiled oranges sit for quite a while. Then when they are cool enough to handle I:
2. Cut them each into 4 pieces. Then toss them into the Thermomix or a food processor and hit turbo 2 or 3 times until they are finely chopped but not liquified. If you are doing this the day before, plop the whole mess into a tupperware and stick it in the fridge until the next day.
3. Preheat the oven to 375ºF, 190ºC. Grease and line a 9", 24cm, cake pan.
4. If you are making your own almond meal, do so now. Place the almonds in the TM bowl and chop 10 seconds/speed 10. Check to make sure the mixture is finely ground - but don't go so far that you accidentally make almond butter! Tip out and set aside.
5. Place the eggs and sugar into the TM bowl. Mix until the mixture is thick and pale 2 minutes/speed 6.
6. Add the baking powder, salt and saffron mix 20 seconds/speed 4.
7. Add your reserved orange glop to the TM bowl. Stir to combine 30 seconds/speed 2.5.
8. Add the almond meal stir 15 seconds/speed 3.5.
9. Pour batter into prepared pan. Bake for 40-60 minutes (depending upon the size of the pan and the amount of goop your 2 oranges turn into!) Cake is done when a tester comes out clean.
Title: Pecan Pie
Ingredients:
- 1 light brown sugar
- 1/4 white sugar
- 1/2 butter
- 2 eggs
- 1 all-purpose flour
- 1 milk
- 1 vanilla extract
- 1 pecans
Instructions:
1. Preheat oven to 400*F. (205*C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400*F., then reduce temperature to 350* and bake for 30 to 40 minutes, or until done.
4. My update Note: To me this recipe tastes more like real pie, instead of like candy. I also recommend using deep dish pie like Mrs Smith's crusts instead of the cheaper lard crusts it bakes better. Warm the eggs to room temp before making this recipe - will keep the butter from clumping when you add it to the eggs. My son run a restaurant and he have used this recipe as one of his desserts. His customers always rave about it! The only thing I do differently is that I reduce the temperature of the oven to about 300 and cook it longer, until it starts to crack on the top. This way it does not get over browned on the top. (I did change the baking time to 350* for 15 minutes then 300* for 50-55 minutes.).