lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel Peach-Bottom Babycakes
Ingredients:
- 1/2 sugar
- 1/4 fresh lemon juice
- 3 unsalted butter
- 2 vanilla extract
- 1/2 unsalted butter
- 6 cornmeal
- 1/2 all-purpose flour
- 1/2 sugar
- 1/3 baking powder
- 3/4 salt
- 3/4 creme fraiche
- 3/4 egg
- 1 vanilla extract
- 1
Instructions:
1. For Peaches.
2. Preheat oven to 375 degrees.
3. Lightly brush the ramekins or single cake pan with butter.
4. Stir together the sugar, 2 tablespoons water and the juice in a heavy 10-inch ovenproof skillet.
5. Bring to a boil, letting the sugar dissolve.
6. Using a wet pastry brush, brush down any sugar on the sides of the pan to prevent it from crystalizing.
7. Cook until the mixture starts to color around the edges; gently swirl the pan to even out the color.
8. Continue to cook until the caramel has turned light amber; immediately remove from heat.
9. Add the peach halves, cut side down.
10. Transfer the pan to the oven and bake about 5 minutes; gently flip the fruit with a fork.
11. Bake another 3 to 5 minutes until the peaches can be pierced easily with a fork but are not falling apart.
12. Turn the oven down to 350 degrees.
13. Using a slotted spoon, place a peach half in each of the ramekins, or arrange cut side down in the cake pan.
14. Add the butter to the pan with the caramel, bring it to a boil, and let the butter melt.
15. Remove from heat, add vanilla and divide the caramel over the peaches;set aside.
16. For Cake.
17. Melt the butter and set aside to cool.
18. Mix the cornmeal,flour sugar, baking powder and salt in medium bowl.
19. Combine the melted butter with the creme fraiche;stir in the egg and yolk ,then add the vanilla.
20. Stir the wet ingredients into the dry ingredients until just combined.
21. Divide the batter among the prepared ramekins or spread evenly atop the peaches in the cake pan.
22. Bake the ramekins for 25 minutes, a single cake for about 35 minutes, until a tester inserted in the center comes out clean.
23. Remove from the oven, let cool 3 to 5 minutes.
24. Invert onto individual plates or onto a cake plate.
25. Serve with whipped cream, if desired.
Title: Cocoa Brownie
Ingredients:
- 140 unsalted butter
- 1 1/4 granulated sugar
- 3/4 salt
- 1/4 pure vanilla extract
- 1/2 eggs
- 2 all-purpose flour
- 1/2 walnut pieces
- 2/3
Instructions:
1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and (Medrich’s method) set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Or (Deb’s method) you can melt the butter with the cocoa in a microwave too.
3. Both methods: Set the bowl aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.
4. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
5. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.).
6. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Title: Mint Julep Brownies
Ingredients:
- 4 butter
- 1 margarine
- 4 eggs
- 2 sugar
- 1 1/2 all-purpose flour
- 1/2 salt
- 2 Bourbon
- 1 powdered sugar
- 1 fresh mint leaves
Instructions:
1. Combine chocolate and butter in a heavy saucepan; cook over low heat, stirring constantly, until chocolate melts.
2. Let stand 10 minutes.
3. Beat eggs at medium speed with an electric mixer until thick and pale (about 2 minutes); gradually add sugar, beating well.
4. Add chocolate mixture, flour, and next 3 ingredients; beat at low speed 1 minute.
5. Spoon into a lightly greased and floured 13x9x2 inch pan.
6. Bake at 350F for 25-30 minutes or until a wooden pick inserted in center comes out clean.
7. Cool on a wire rack 10 minutes.
8. Sprinkle with powdered sugar; cut into bars.
9. Garnish, if desired.
Title: Georgia-On-My-Mind Peach Pecan Crisp
Ingredients:
- 5 apple
- 1 -2 vanilla
- 2 sugar
- 2 all-purpose flour
- 1/2 nutmeg
- 1/3 ginger
- 2 cinnamon
- 1 pecans
- 1 rolled oats
- 1/4 quick-cooking oats
- 1/3 all-purpose flour
- 2/3 dark brown sugar
- 2/3 unsalted butter
- 1/2
- 8 -10
Instructions:
1. Servings: 6 Prepare fruit. Heat oven to 350 degrees.
2. Spray a 2- to 3-quart baking dish with nonstick cooking spray; set aside.
3. In a large bowl, toss peaches and apples with apricot nectar, orange juice, vanilla, sugar, flour, nutmeg, ginger and cinnamon.
4. Spoon into prepared baking dish.
5. Set aside.
6. Make a topping by combining pecans, oatmeal, flour and brown sugar.
7. Slowly drizzle in butter, tossing mixture with a fork to make a mealy topping.
8. Sprinkle mixture over fruit.
9. Bake until juices of fruit start to bubble, around 30-40 minutes.
10. Cool for about 15 minutes before serving.
Title: Fried Milk (Leche Frita - Spain)
Ingredients:
- 3 1/2 cornstarch
- 7 all-purpose flour
- 1/2 sugar
- 1 cinnamon stick
- 1 eggs
- 2 olive oil
- 1/4 butter
- 2 ground cinnamon
Instructions:
1. Put the cornstarch, 3 1/2 tablespoons of the flour, and the sugar together in a large bowl. Add 1 cup of the milk and mix well with a whisk. Leave to stand for 10 minutes.
2. Heat the rest of the milk in a large pan with the cinnamon stick over medium-low heat. When the milk begins to bubble, strain it little by little into the sugar and flour mixture, stirring well. Pour the sugar, flour, and milk mixture back into the saucepan and put it over low heat, again stirring well, for 10 minutes.
3. Lightly oil an 11 x 7-inch ovenproof glass baking dish with olive oil Pour in the leche frita mixture to a depth of 3/4 inch (use two molds if you have sufficient mixture). Leave to cool in the fridge (overnight if you have time).
4. Run a knife around the edge of the leche frita to ensure it's not sticking and very quickly turn it out. Cut it into 2 1/2-inch squares. Beat the eggs. Heat olive oil in a frying pan to a depth approaching 1/4 inch over medium heat. Add the butter. Dredge each of the squares in the remaining flour, dip in the beaten egg, and fry in the hot oil for approximately 1 minute on each side, until very lightly golden. Sieve over powdered cinnamon and serve hot.
5. Preparation Note: Although the author suggests using a 11 x 7-inch glass baking dish, we recommend using a smaller size dish to obtain a depth of 3/4 inch. It is important that the leche frita be at least 3/4-inch thick, or it will be unmanageable when frying/turning.
Title: Carrot Cake Squares (Baby Food)
Ingredients:
- 2 flour
- 1 1/2 ground cinnamon
- 2 granulated sugar
- 1 salt
- 1 baking soda
- 2 eggs
- 4 canola oil
- 1 1/4 butter
- 1/2 cream cheese
- 1 confectioners' sugar
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 350°.
2. Combine: flour, baking soda, salt, sugar, cinnamon, carrots and oil.
3. Add eggs slowly, mix thoroughly.
4. Spray jelly roll pan or 4 sided cookie sheet with nonstick cooking spray, dust with flour.
5. Pour batteer into prepared pan. Bake 30-40 minutes or until center is done.
6. Cool completely and frost.
Title: Moist Caramel Apple Cake
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 1 water
- 1 eggs
- 4 granny smith apples
- 1/3 milk
- 3
- 20
- 1/4
Instructions:
1. Preheat oven to 350°F Grease and flour 12 cup fluted tube pan or 10 inch tube pan.
2. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 minute Gently stir inapples. Pour into prepared pan.
3. Bake 50 min to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
4. Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 minute until slightly thickened. Drizzle over cake.
Title: Rhubarb Crisp
Ingredients:
- 8 rhubarb
- 1 sugar
- 1/4 flour
- 1/2 cinnamon
- 1 flour
- 1 brown sugar
- 1/2 rolled oats
- 1/2 butter
Instructions:
1. Combine rhubarb, sugar, flour and cinnamon and put into 8" x 8" x 2" glass baking dish.
2. Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
3. Bake at 375 for 35 minutes.
Title: SCD Chewy Monster Cookies
Ingredients:
- 1/2 unsalted butter
- 3/4 honey
- 1 egg
- 1/2 baking soda
- 1/4 salt
- 1 ground cinnamon
- 1 vanilla extract
- 3 raisins
- 1 walnuts
- 1 pecans
- 1
Instructions:
1. Preheat the oven to 325° F.
2. Mix the ingredients in the order listed and drop the dough by heaping tablespoons onto.
3. cookie sheets that have been lined with parchment paper. Flatten each dough glob with.
4. dampened fingers.
5. Bake the cookies for 15-20 minutes until golden-brown (I haven't made these in a while -- that sounds like a long time for a cookie to bake -- try 10 minutes and check on them first). Cool them for 10 minutes on the cookie sheets, then transfer them to wire racks. When completely cool, store the cookies in an airtight container.
6. They freeze well.
Title: Coconut-Peach Layer Cake
Ingredients:
- 2 3/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 3/4 buttermilk
- 1/4 sour cream
- 1 unsalted butter
- 1 2/3 sugar
- 1 cream of coconut
- 4 eggs
- 2 vanilla extract
- 3 sweetened flaked coconut
- 1/2 sugar
- 3 fresh lemon juice
- 1/2 cream of coconut
- 2 vanilla extract
- 3
- 6
- 1 1/2
- 1
Instructions:
1. For cake: Preheat oven to 350°F.
2. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
3. Whisk flour, baking powder, and salt in medium bowl to blend.
4. Whisk buttermilk and sour cream in small bowl.
5. Using electric mixer, beat butter in large bowl until fluffy.
6. (this is important for a really light cake!) Gradually beat in sugar.
7. Beat in cream of coconut, egg yolks, and vanilla.
8. Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions.
9. Beat egg whites in another large bowl until stiff but not dry.
10. Fold into batter.
11. Divide batter between prepared pans.
12. Bake cakes until tester inserted into center comes out clean, about 45 minutes.
13. Cool cakes in pans on rack 10 minutes.
14. Turn cakes out onto rack; cool completely.
15. Maintain oven temperature.
16. Spread flaked coconut on large baking sheet.
17. Bake until lightly toasted, stirring once, about 14 minutes.
18. Cool.
19. Be sure it's toasted well enough to be pretty dry!
20. For filling: Stir preserves in small saucepan over medium-low heat until melted.
21. Cool slightly.
22. Toss peaches, sugar, and lemon juice in large bowl.
23. Add preserves and toss to combine.
24. For frosting: Beat first 3 ingredients in large bowl until peaks form.
25. Drain peach filling of excess juices.
26. Cut cakes horizontally in half.
27. Place 1 cake layer, cut side up, on platter.
28. Top with 1/3 of peach filling.
29. Spread 1 cup frosting over filling.
30. Repeat layering 2 more times, then top with final cake layer, cut side down.
31. Spread top and sides of cake with remaining frosting.
32. Cover cake completely with toasted coconut.
33. Refrigerate*at least* 30 minutes and up to 1 day.
34. This is important, or your slices won't turn out right!
35. Fan peach slices atop center of cake before serving.
Title: Pear Cake
Ingredients:
- 4 pears
- 1/4 tapioca starch
- 1/4 salt
- 1/4 brown sugar
- 1/2 baking powder
- 1 eggs
- 3 cinnamon
- 1 vanilla
- 1
Instructions:
1. Mix together all dry ingredients.
2. Add pears and stir.
3. Fold in eggs until evenly mixed.
4. Bake at 350 for 30-40 minutes until skewer comes out clean.
Title: Pink Lemonade Layer Cake
Ingredients:
- 18 1/4 eggs
- 3 water
- 3 lemon zest
- 1/3 confectioners' sugar
- 1 unsalted butter
- 1 vanilla
- 1 lemon zest
- 1/2
- 3
- 1
Instructions:
1. Preheat oven to 350. Butter two 8 inch round cake pans and line the bottoms with parchment paper or waxed paper and set aside.
2. For the cake, in a large bowl, stir together the package directions, using the eggs and oil and water. Stir in the zest . Pour the batter evenly into the prepared pans. Bake for 30 minutes or until golden and toothpick inserted in the centers of the cakes comes out clean.
3. Let the cakes cool in the pans for 10 minutes. Carefully turn cakes out onto a wire rack to cool completely.
4. For the frosting, beat together the confectioners sugar and butter until fluffy. Beat in the remaining frosting ingredients until combined. I added a few drops of pink food coloring.
5. Transfer one cake to a cake stand or large plate. Using an offset spatula, spread the top of the cake mix with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.
6. I put mine in the refrigerator to stay chilled.
Title: Rasberry Fudge Torte
Ingredients:
- 1 sour cream
- 1 water
- 3/4 eggs
- 3 canola oil
- 1/3 vanilla extract
- 1 heavy whipping cream
- 1 butter
- 1 frozen raspberries
- 1/2 sugar
- 1 cornstarch
- 10 heavy whipping cream
- 3 fresh raspberry
- 4
- 1/2
Instructions:
1. CAKE:
2. In large bowl, combine cake mix, sour cream, water, eggs, oil and vanilla.
3. Beat on medium for 2 minutes.
4. Fold in miniature chips.
5. Pour into three greased and floured 9" round baking pans.
6. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks to cool completely.
8. GANACHE:
9. Place chocolate chips in small bowl
10. In small saucepan, bring cream just to a boil.
11. Pour over chocolate; whisk until smooth.
12. Stir in butter.
13. Transfer to small bowl; cover and refrigerate until mixture reaches a spreading consistency, stirring occasionally.
14. RASBERRY CREAM:
15. Mash and strain raspberries.
16. Combine suar and cornstarch; stir in rasberry juice.
17. Bring to a boil, cook and stir over low heat for 1-2 minutes until thickened.
18. Cover and refrigerate for 30 minutes.
19. Fold in whipped cream.
20. ASSEMBLE:
21. Place on cake layer on a serving plate; spread with half of ganache.
22. Top with second cake layer; spread with raspberry cream.
23. Top with remaining cake layer; spread with remaining ganache.
24. Garnish with raspberries if desired.
25. Cover and store in refrigerator.
Title: Oreo Cherry Truffles
Ingredients:
- 150 sweetened condensed milk
- 1/3 pecan nuts
- 1/3 rum
- 50 cocoa powder
- 1
Instructions:
1. COMBINE the OREO crumbs, condensed milk, pecan nuts, cherries and rum in a bowl until well mixed.
2. ROLL heaped teaspoons of mixture into balls. Roll in cocoa and chill until firm.
Title: Crock Pot Peach Dump Dessert
Ingredients:
- 2 cornstarch
- 1 vanilla
- 1/2 brown sugar
- 1/4 cinnamon
- 1/4 - 1/2 butter
- 1 -9
- 4
Instructions:
1. Lightly grease the slow cooker/Crock Pot; place peaches in the bottom.
2. Sprinkle with cornstarch; toss.
3. Drizzle with vanilla and sprinkle brown sugar over all.
4. Sprinkle with cinnamon then cake mix.
5. Drizzle melted butter evenly over cake mix.
6. Cover and cook on high for 3 to 3 1/2 hours.
Title: Chocolate Nachos
Ingredients:
- 2 unsalted butter
- 3 flour tortillas
- 1/4 heavy cream
- 1/4 kiwi
- 1/2 mango
- 1 strawberry
- 1 sweetened coconut
- 1/2
- 1/4
Instructions:
1. Preheat oven to 400°F.
2. Brush both sides of tortillas with butter and cinnamon sugar.
3. Cut tortillas into eighths.
4. Place on baking sheet and toast about 10 minutes, or until crisp.
5. Heat cream in microwave until steaming.
6. Place chocolate chips in microwave safe bowl.
7. Pour heated cream over chips and let stand 2 minutes.
8. Stir to combine and if necessary, microwave for 20 seconds to fully melt chocolate.
9. In a separate bowl, combine kiwi, mango, and strawberries.
10. Assemble the nachos by layering first the tortilla chips, followed with the fruit mixture, and then drizzle with chocolate sauce.
11. Top with sweetened whipped cream and toasted coconut and enjoy!
Title: Chocolate Red-Wine Cupcakes With Mascarpone Icing
Ingredients:
- 1/2 chocolate
- 4 water
- 1/2 butter
- 1 granulated sugar
- 1 1/2 eggs
- 4 flour
- 1 1/4 baking powder
- 1 1/2 salt
- 1 full-bodied red wine
- 1/2 mascarpone cheese
- 2 confectioners' sugar
- 2 red grapes
Instructions:
1. Preheat oven to 350°F Line 2 muffin pans with muffin cups or coat with nonstick spray.
2. In a medium, heatproof bowl, combine cocoa powder with chocolate pieces. Whisk in the boiling water until chocolate is melted and mixture is combined.
3. In a large bowl, cream butter and granulated sugar together. Beat in the eggs one at a time, until fully blended. Sift in flour, baking powder, and salt, and mix until just combined.
4. Alternating, add the chocolate mixture and wine in batches, mixing well between each addition. Repeat this until batter is smooth. Divide mixture among muffin cups, filling each about 3/4 of the way full.
5. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan.
6. Lightly beat the mascarpone, then add the confectioners' sugar and beat until creamy. Remove the cooled cupcakes from the pan, spread each with icing, and top with a grape half, if desired.
Title: German Chocolate Pudding
Ingredients:
- 14 butter
- 1/4 eggs
- 3 powdered sugar
- 1 Cool Whip
- 3 vanilla
- 1
Instructions:
1. Melt chocolate and butter together.
2. Add chocolate mixture to beaten egg yolks; then add 2/3 cups powdered sugar.
3. Chill, then fold in whipped cream.
4. Beat egg whites until peaks form.
5. Add remaining 1/3 cup sugar into eggs and fold into chocolate mixture.
6. Crush vanilla wafer and line a 9X9 inch pan with part of crumbs.
7. Spread 2 cups of chocolate mixture over the crumbs.
8. Repeat with more crumbs and then the pudding mixture.
9. Top pudding with crumbs.
10. Refrigerate 24 hours before serving.
11. Cut and serve.
Title: Yorkshire Puddings
Ingredients:
- 50 flour
- 1 egg
- 75 coconut oil
- 1
Instructions:
1. Preheat the oven to 200C/390°F.
2. Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
3. Simply whisk the egg and flour together and slowly add the milk.
4. Add the mixture to the muffin tins and heat for 10 mins in the oven.
Title: Gluten-Free Cinnamon Chocolate Cake
Ingredients:
- 1/2 butter
- 1/2 applesauce
- 2/3 sugar
- 2/3 brown sugar
- 2 eggs
- 1/2 buttermilk
- 1 vanilla
- 2 zucchini
- 3/4 cocoa powder
- 2/3 baking soda
- 2 1/2 baking powder
- 1 1/2 xanthan gum
- 1 cinnamon
- 1 salt
- 1 chocolate chips
- 1 butter
- 2/3 vanilla
- 3 powdered sugar
- 1 half-and-half
- 2 - 2 1/2 cinnamon
- 3 cocoa powder
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray or prep 9x13 baking dish (I use a bundt pan for 3/4 of the batter & make mini muffins with what is left).
3. Mix first nine ingredients (butter through oats) together in large mixing bowl. Set aside.
4. Combine dry ingredients (cocoa powder through salt) in small mixing bowl.
5. Slowly mix dry ingredients into wet ingredients.
6. Fold in chocolate chips.
7. Pour into baking dish and bake 30 minutes at 350.
8. Remove from oven when toothpick inserted in center comes out clean.
9. While cake cools, make icing:
10. Combine all icing ingredients in small mixing bowl. If icing is too thick, add more milk. If too runny, add more powdered sugar. Once cake is completely cool, drizzle icing over cake.
11. I live at 5300 feet, so you may have to cut back on the baking soda, powder, salt a bit at lower altitudes.
Title: Orange Cheesecake Mousse
Ingredients:
- 1/2 orange marmalade
- 1/4 cornstarch
- 1/2 cold water
- 1 Cool Whip
- 1/2 cream cheese
- 8 sour cream
- 8 milk
- 1 vanilla instant pudding mix
- 1/2
- 1
Instructions:
1. In a lrg. saucepan, combine orange juice and marmalade; cook and stir over medium heat until melted and blended.
2. In a small bowl, combine cornstarch and water until smooth. Gradually stir into marmalade mixture. Bring to a boil; cook and stir for 4 minutes or until thickened. Remove from heat and stir in vanilla extract. Cool completely. Fold into thawed Cool whip. Tint with yellow and red food coloring if desired working with 1 drop of each at a time so as not to make too dark.
3. Beat cream cheese until smooth. Add sour cream and mix well.
4. In a small bowl, beat the milk and vanilla pudding mix on low speed for 2 minutes. Stir into cream cheese mixture.
5. ***The next step is if you're using a pastry bag. If not using, then spoon into glasses and spoon Cool whip/orange mixture on top. Chill. Garnish before serving.***.
6. Cut a large hole in the corner of a pastry or plastic bag ( or a zip lock type of bag); fill half full with with the cream cheese mixture. Press bag slightly and carefully to flatten. Pipe into glasses. Repeat with remaining mixture. Cut a small hole in another pastry bag; insert star tip No. 21 (or just the star tip number whatever). Fill this bag with the Cool whip/orange mixture and pipe in a swirl design on top of cream cheese mixture. Chill. Garnish before serving.
Title: Coconut-Pecan Filling and Frosting
Ingredients:
- 1 evaporated milk
- 1 1/2 sugar
- 3/4 butter
- 4 vanilla
- 1 1/2 angel flake coconut
- 1 Planters pecans
- 1 1/2
Instructions:
1. Mix milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
2. Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
3. Makes about 4 1/2 cups or enough to fill and frost top of 9" 3 layer cake, or frost tops of 3 (13x9) cakes or 24 cupcakes.
Title: Caramel Apple Empanadas
Ingredients:
- 1 all-purpose flour
- 10 apples
- 1/3 lemon juice
- 3
- 2/3
- 2
Instructions:
1. Lightly grease 2 baking sheets. Heat oven to 375 degrees F (190 degrees C).
2. Combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well.
3. Place dough for one roll on lightly floured surface; roll into 4-inch circle. Spoon about 2 tablespoons apple mixture onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough. Brush each empanada with butter; sprinkle with cinnamon sugar. Place on prepared baking sheets.
4. Bake empanadas for 15 minutes or until golden brown; serve warm with vanilla ice cream and caramel sauce.
Title: Äppelsoppa (Apple Soup)
Ingredients:
- 2 apples
- 6 water
- 3/4 flour
- 1 1/2 potato flour
- cornstarch
Instructions:
1. Peel apples and cut in slices.
2. Add sugar to water and bring to a boil.
3. Add apples and cook until tender, but not mushy.
4. Mix cornstarch with a little water and add to the apples, stirring until smooth.
5. If dried apples are used, rinse well and soak overnight in the water. Cook in the same water. A little lemon juice gives a fresher taste.
Title: Berries With Mascarpone Cream
Ingredients:
- 3/4 mascarpone cheese
- 4 sugar
- 3 sugar
- 1/2 lemon
- 1 berries
- 8
- 3/4
Instructions:
1. In a small bowl of a mixer, combine whipping cream, mascarpone, 3 tablespoons of sugar and juice from lemon.
2. Beat until soft peaks form.
3. Set aside and refrigerate until serving time.
4. In a large bowl combine berries, 1/2 cup sugar, grated peel of lemon and preserves.
5. Toss gently to combine. Refrigrate until serving.
6. Divide berry mixture into bowls and top with cream.