lumicero/recipes-ing2inst huggingface dataset:
Title: Baked Bananas and Passion Fruit
Ingredients:
- 4 bananas
- 2 honey
- 1/2 lemon juice
- 6 orange
- passion fruit
Instructions:
1. Wrap each banana in aluminium foil, leaving the top open.
2. Drizzle the honey over the bananas.
3. Squeeze a little lemon juice in each packet and then drizzle over the orange juice.
4. Cut the passion fruit in half and squeeze four of the halves over the bananas.
5. Seal the foil parcels and bake in a pre-heated oven at 200 C or 400 F for about 20 minutes.
6. Put onto plates and give everyone one two halves of passion fruit.
7. Each diner should squeeze their passion fruit onto their bananas as they open the packet.
Title: Almond Chocolate Cake (No Flour)
Ingredients:
- 6 eggs
- 2 1/2 sugar
- 2 sugar
- 1 1/4 butter
- 1/2 vanilla extract
- 3 confectioners' sugar
- 1/4 chocolate curls
- 2 coffee beans
- 2
- 1
Instructions:
1. Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.
2. Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured.
3. Set aside.
4. In a large mixing bowl, cream butter and remaining sugar until light and fluffy.
5. Preheat oven to 350 degrees.
6. Add egg yolks, one at a time, beating well after each addition.
7. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture.
8. Beat reserved egg whites on high until stiff peaks form.
9. Fold egg whites into the batter.
10. Pour into a greased 9 inch spring form pan.
11. Place pan on a baking sheet.
12. Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched.
13. Cool on a wire rack for 10 minutes.
14. Carefully run a knife around edge of pan to loosen; cool completely.
15. Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.
Title: White Lime Cake (Uses Cake Mix)
Ingredients:
- 1 Cool Whip
- 1 creme de menthe
- 1 egg
- 2
- 1
- 1/2
Instructions:
1. combine cake mix and jello mix.
2. make cake with egg and oil according to package directions.
3. for frosting mix food coloring, cool whip and creme de menthe and ice cake.
Title: Apple Bread Pudding With Calvados Sauce
Ingredients:
- 6 unsalted butter
- 3 apples
- 1 sugar
- 1/2 calvados
- 3 1/2 baguette
- 2 half-and-half
- 1/2 vanilla bean
- 3 eggs
- 1/4 nutmeg
- 1 1/2 cider
- 1 1/2 cornstarch
Instructions:
1. Butter a 6 to 8 cup souffle dish or other baking dish.
2. Preheat oven to 325°F.
3. Melt 2 tablespoons butter in a large skillet over medium-high heat.
4. Add the apples and sauté about 5 minutes, until the apples start to brown.
5. Add 3 tablespoons sugar and sauté a minute or two until the sugar caramelizes.
6. Remove from heat, transfer to a bowl and add one half of the Calvados.
7. Melt the remaining 4 tablespoons of butter in the pan over low heat and add the bread, tossing for a few minutes until the bread is coated with the butter.
8. Spoon half the apples into the souffle dish and top with half the bread.
9. Repeat with the other half of the apples and the other half of the bread.
10. Put some water on to heat while you fix the cream.
11. Place the half-and-half in a saucepan with the vanilla bean and scald and stir in 1/2 cup of sugar, stirring until sugar is dissolved.
12. Remove from heat and whisk a little of the cream mixture into the beaten eggs then slowly whisk the eggs into the cream mixture.
13. Strain the liquid into the souffle dish and then dust the top of the pudding with the grated nutmeg.
14. Place the souffle dish on top of a kitchen towel in a roasting pan in the oven.
15. Pour the simmering water into the roasting pan to come halfway up the sides of the souffle dish.
16. Bake 40 minutes, until just set.
17. Meanwhile, boil the cider until it is reduced by half.
18. Sift the remaining sugar with the cornstarch and whisk this mixture into the cider.
19. Simmer until thickened, then remove from heat and add remaining Calvados.
20. Serve the sauce warm on the pudding.
Title: Grandma's Over Night Cake
Ingredients:
- 2 cake flour
- 2 sugar
- 1 boiling water
- 6 salt
- 1/3 cream of tartar
- 1/2 baking powder
- 2 vanilla
- 1 sugar
- 6
- 3/4
Instructions:
1. Cake: Sift flour and sugar together 3 times, add boiling water and let stand overnight.
2. In the morning beat the egg whites, salt, and cream of tarter.
3. When stiff add baking powder and vanilla.
4. Add to overnight batter.
5. Fold into prepared 9x13 pan, bake at 350 for 45 minutes.
6. Frosting: Cook ingredients in double boiler until thick.
7. Frost cake and sprinkle with nuts.
Title: Blueberry Shortcakes With Lemon and Thyme Biscuits
Ingredients:
- 4 fresh blueberries
- 2/3 powdered sugar
- 2 water
- 3/4 buttermilk
- 1 lemon peel
- 1 fresh thyme
- 2 1/4 all-purpose flour
- 1/2 golden brown sugar
- 1 1/2 baking powder
- 1 baking soda
- 1/4 salt
- 6 unsalted butter
- 1 raw sugar
Instructions:
1. Berries: Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. Can be made 3 days ahead, Cover and chill. Bring to room temperature before serving.
2. Biscuits: Position rack in center of oven and preheat to 425 degrees.
3. Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper.
4. Mix buttermilk, lemon peel, and thyme in a small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir with fork just until blended (dough will be sticky).
5. Transfer dough to lightly floured work surface. Knead gently just until dough comes together 4-5 turns (do not overwork dough or shortcakes will be tough).
6. Pat dough out to 3/4" thick round. Using 3" cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4" thickness. Cut out additional rounds, for 6 rounds total. Transfer rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar.
7. Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool slightly.
8. Using serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with biscuit top.
9. Place scoop of vanilla ice cream or dollop of whippped cream alongside each and serve.
Title: South Beach Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 Splenda granular
- 1 egg
Instructions:
1. Preheat oven to 350 degres. Mix the three ingredients thoroughly. Drop by spoonfuls on a cookie sheet. Dip a fork in Splenda and press gently on top of cookie.
2. Bake for 10 minutes. Remove from pan carefully after cooling slightly. Enjoy!
Title: Pecan Lassies
Ingredients:
- 2 cream cheese
- 1 butter
- 2 eggs
- 2 brown sugar
- 1 1/2 butter
- 2 vanilla
- 2 salt
- 1/8 pecans
- 1
Instructions:
1. Combine cream cheese and butter. Stir in flour. Chill dough 30 minutes.
2. Make 4 dozen 1" balls and place in mini muffin tins.
3. Press dough against bottom and sides of pan to form "pie crust"
4. Make filling.
5. Filling:
6. Combine the eggs, brown sugar, melted butter, vanilla and salt. Mix well.
7. Divide pecans evently among the pie shells.
8. Fill each 3/4 full of egg mixture.
9. Bake at 325 for 20-25 minute.
10. Cool and remove carefully from the pan.
Title: Blueberry and Orange Cupcakes
Ingredients:
- 1 water
- 1 1/3 eggs
- 3 canola oil
- 1/3 orange
- 1 frozen blueberries
- 2 3/4
Instructions:
1. In a large bowl, prepare the cake mix by mixing it with water, eggs and oil (follow the instruction on the box). Finely grate the orange peel (reserve a little bit of zest to garnish, if wanted). If wanted, you can toss 3/4 cup of blueberries in a little bit of flour and incorporate delicately to the dough with the zest.
2. Distribute the dough in 18 greased muffin tins. Distribute 1/2 cup of blueberries on each cupcake. Cook in the center of a preheated oven of 325 F for 22 minutes or until a toothpick inserted in the center comes out clean.
3. Meanwhile, press the orange to obtain 1/4 cup of juice. In a small saucepan, bring to boil the orange juice and remaining of blueberries. Reduce heat and let simmer 5 minutes (add sugar if wanted, but just a little bit). Let cool. Serve the cupcakes with the blueberry syrup and garnish with orange zest if wanted.
Title: Napoleons
Ingredients:
- 1 frozen puff pastry
- 1/2 sugar
- 1/3 flour
- 1/4 salt
- 2 egg
- 4 vanilla
- 1 sherry wine
- 1 strawberries
- 1 powdered sugar
- 1 lemon juice
- 2 salt
- 1/2
- 1
- 1/8
Instructions:
1. Puff Pastry-------------------.
2. Roll the paste 1/4 inch thick.
3. Cut it into 2 x 4 inch strips.
4. Prick them with a fork.
5. Place them on 2 layers of heavy brown paper on a sheet or in a pan.
6. Chill them thoroughly.
7. Bake them in a hot oven, 500°F for 5 minutes.
8. Reduce the heat by 50°F, every 5 minutes until the temperature is 350°F and bake for about 10 minutes longer.
9. Cool the cakes.
10. Split them lengthwise into halves.
11. Fill them with custard filling.
12. Serve them with Fluffy Strawberry sauce drizzled over (other fruit sauce can be substituted.)
13. Do as many layers as you wish.
14. Usually 3 pastry and two filling, start with pastry, filling, pastry, filling, and top with pastry.
15. Then the drizzle.
16. The easiest way is with just pastry on bottom, filling, and pastry on top with the drizzle.
17. If wished, whipped cream may be added to top it off.
18. Custard filling--------------------.
19. Combine sugar, flour and salt.
20. Add the scalded cream and stir until smooth and thick.
21. Slightly beat the egg and yolks in the top of a double boiler.
22. Pour the cream mixture over the egg mixture, cook and stir the custard "over" hot water, not in, until the eggs thicken.
23. Let it cool, then add the vanilla and if using the almonds and sherry or rum.
24. Fluffy Strawberry Sauce----------------.
25. Hull and mash the strawberries.
26. Add the powdered sugar and lemon juice.
27. In another bowl, whip until stiff the egg white and salt.
28. Add the egg mixture to the strawberry mixture and whip the sauce until it is light and fluffy.
Title: Orange Cookies With Orange Icing
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1/2 orange zest
- 1 all-purpose flour
- 2 1/2 baking powder
- 1 1/2 salt
- 1/2 confectioners' sugar
- 2 butter
- 1/4
- 2
Instructions:
1. Preheat oven to 350°F
2. In a mixing bowl, cream shortening and sugar.
3. Add eggs,and mix in well.
4. Add orange juice/peel.
5. Combine dry ingredients and gradually add to the creamed mixture.
6. Drop by heaping teaspoonfuls onto ungreased baking sheets.
7. Bake for 10 to 12 minutes, or until edges begin to brown.
8. Remove to wire racks to cool.
9. Mix frosting ingredients until smooth and drizzle over cooled cookies.
Title: Chocolate Sauce
Ingredients:
- 5 chocolate
- 2 light brown sugar
- 2 butter
- 2 water
- 1 rum
- brandy
Instructions:
1. Combine the chocolate, sugar and water, heat until melted.
2. Add butter and stir.
3. Turn off heat and add brandy or rum.
Title: Melt in Your Mouth Peanut Butter Cookies
Ingredients:
- 1/2 margarine
- 2/3 brown sugar
- 1 sugar
- 1/2 vanilla
- 1 flour
- 1 1/2 baking soda
- 1 salt
- 1/8
Instructions:
1. Turn oven to 350°F Combine first 5 ingredients in a large bowl. Beat on low speed until throughly mixed.
2. Add flour, baking soda and salt, sift and mix inches.
3. Use hands and roll dough into 1 1/2" balls and place on greased cookie sheet. Push center of each cookie with a fork.
4. Bake for 11 minutes, and let cool for at least 1o minutes. (Careful! Touch these cookies before their done cooling and you'll crumble them!).
Title: Steel-Cut Oatmeal Chocolate Chip and Walnuts Cookies
Ingredients:
- 2 flour
- 1 1/4 oatmeal
- 1 salt
- 1 baking soda
- 2 eggs
- 2/3 canola oil
- 1 1/4 maple syrup
- 1 vanilla
- 1 1/4 walnuts
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a small bowl, whisk together the flour, baking soda and salt.
3. In a large bowl, combine the eggs, canola oil, maple syrup and vanilla.
4. Add the flour mixture to the large bowl and mix until combined.
5. Stir in the oatmeal until completely combined.
6. Stir in the chocolate chips and the diced walnuts.
7. Using a 1 inch cookie scoop, drop cookie dough onto a cookie sheet leaving 2 inches between the drops.
8. Bake for 12-14 minutes until the cookies are set and they are starting to brown.
9. Transfer the cookies to a wire rack to cool, then store in an airtight container for up to 4 days or freeze until ready to use.
Title: St. Patrick's Day Pudding
Ingredients:
- 1 vanilla instant pudding mix
- milk
Instructions:
1. Prepare pudding as directed on package.
2. Allow kids to add a few drops of food coloring and stir until the pudding turns green.
Title: Oatmeal Walnut Sensation
Ingredients:
- 1 walnuts
- 2 all-purpose flour
- 1/4 butter
- 1/2 chocolate bars
- 36 walnut halves
- 36
Instructions:
1. In a bowl, whisk together oatmeal cookie mix, chopped walnuts and flour. Stir in butter to form stiff dough.
2. Shape a heaping tablespoon of dough around chocolate caramel square and arrange on a parchment paper-lined baking sheet- 2-inches apart.
3. Press a walnut half onto each cookie.
4. Bake in the center of a 350F oven until light golden, 8-10 minutes.
5. Let cool for 1 minute before transferring to rack to let cool completely. Store in an airtight container for 3-5 days, Freeze for up to 1 month.
Title: Choco-Peanut Butter Cups
Ingredients:
- 1 white chocolate chips
- 1 creamy peanut butter
- 1 1/2 Nature Valley Oats and Honey crunchy granola bars
- 1
- 4
Instructions:
1. Preheat oven to 350ºF.
2. Grease 24 muffin cups with cooking spray or butter.
3. Cut cookie dough into 24 slices.
4. Press 1 slice in bottom and up sides of each mini muffin cup, forming 1/4" rim above top of cup(dust fingers with flour if necessary).
5. Bake 10-15 mins or until edges are deep golden brown.
6. Cool in pans on wire racks 5 minutes.
7. With tip of handle of wooden spoons, press dough down in center of each cup to make room for 2 tablespoons filling.
8. Meanwhile, in 2qt saucepan, melt white chips and 3/4 cup of peanut butter over low heat, stirring constantly.
9. Divide mixture evenly into cookie cups(about 1 tablespoon each).
10. Refrigerate 10 minutes.
11. In same 2qt saucepan, melt semi-sweet chocolate chips and remaining 3/4 peanut butter over low heat, stirring constantly.
12. Divide chocolate evenly on top of peanut butter mixture in each cup(about 1 tablespoon each).
13. Sprinkle granola(which you have crushed, while still in bags, with a rolling pin, on top of each cup.
14. Refrigerate until set, about 1 hour.
15. Remove from muffin cups before serving.
Title: Pixie Dessert
Ingredients:
- 1/4 milk
- 4 egg
- 1 butter
- 1 honey
- 4
Instructions:
1. Soften slices of dry bread (from which the crusts have been cut) in milk.
2. Put a little honey on each slice.
3. then dip in beaten egg.
4. fry in a little butter.
5. Serve hot with cream.
Title: Finnish Date Cake (Taatelikakku)
Ingredients:
- 130 dates
- 200 water
- 150 butter
- 125 sugar
- 1 egg
- 200 all-purpose flour
- 2 baking powder
- 1 1/2
- 50
Instructions:
1. Preheat oven to 150°C.
2. Grease and flour a loaf pan.
3. Place dates, water and butter in a saucepan, bring to boil and simmer for about 20 minutes (I like to break down the dates a bit for smoother jam). Let cool.
4. Pour date mixture into a mixing bowl, add sugar and beat until light and fluffy.
5. Add egg, mix well.
6. Sift together flour, baking powder and vanilla sugar. Add flour mixture and cream alternately to the mix.
7. Pour into the prepared pan and bake for about 75 minutes.
Title: Magic Bullet Chocolate Mousse
Ingredients:
- 1/4 heavy cream
- 2
Instructions:
1. Add ingredients to the short cup.
2. Blend until smooth.
3. Enjoy.
4. OPTIONAL: Using the flat blade, grind a few chocolate chips up in the short cup. Twist on a shaker/steamer top and sprinkle a little on the top of your chocolate mousse. You can also whip some cream and add a dollop to the top.
Title: Spicy Apple Pie
Ingredients:
- 5 -6 apples
- 1 sugar
- 200 egg
- 1 water
Instructions:
1. Peel and slice apples.Add water to cover apples adding the sugar if you feel it necessary.
2. Cook apples until soft, drain and leave to cool. Chop apples into small pieces and add the Fruit Mince mixing through well.
3. Put the mix into a pie dish and cover with the pastry and brush with the beaten egg.
4. Place into a preheated oven at 210c and bake until the pastry is golden brown. Serve with Cream or Ice Cream.
Title: Tremendous Triple Berry Trifle
Ingredients:
- 1 raspberries
- 1 blueberries
- 1 blackberry
- 2 lemon juice
- 1/3 sugar
- 1 Cool Whip Lite
- 12
Instructions:
1. In a large mixing bowl, add berries, lemon juice, and sugar; fold ingredients together, being careful not to smash the berries.
2. Cover the bottom of a trifle bowl or serving dish with a layer of cookies.
3. Spread about a cup of the whipped topping over the cookies.
4. Spread 1/3 of the berry mixture over the whipped topping.
5. Continue layers until dish is full, ending with whipped topping (keep a few berries back to decorate the top).
6. Chill in the refrigerator 24 hours.
Title: Chocolate Potato Spice Cake
Ingredients:
- 2 sugar
- 1 butter
- 1 shortening
- 1/4 mashed potatoes
- 4 eggs
- 3/4 milk
- 1 nutmeg
- 1 clove
- 1 cinnamon
- 2 baking powder
- 2 flour
Instructions:
1. Preheat oven to 350 Deg.
2. In a large mixing bowl, blend butter and sugar. Add potatoes and cocoa.
3. Add eggs and milk.
4. Mix together flour, BP,spices and add to other ingredients.
5. Pour into a greased 13 X 9 inch pan.
6. Bake at 350 deg. for 1 hour.
7. When cooled, top with your choice of frosting.
Title: Pina Colada Sundae
Ingredients:
- 2 butter
- 1/2 brown sugar
- 1/2 ginger
- 1/4 pineapple
- 1/2 coconut ice cream
- rum
- maraschino cherry
Instructions:
1. Scoop ice cream into 4 ice cream dishes.
2. In a small saucepan, heat the butter.
3. Add the sugar and ginger.
4. Stir together until the sugar dissolves.
5. Continue to stir, about 3 to 4 minutes.
6. Add the pineapple chunks, toss to coat, and saute for 2 to 3 minutes to warm the pineapple through Remove the pan from the heat, and add the rum.
7. Using a kitchen torch or igniter, flame the rum, tossing pineapple quickly to extinguish the flames.
8. Pour the pineapple flambe over the ice cream, garnish with a maraschino cherry and a ginger cookie.
9. Enjoy!
Title: Chocolate Marshmallow Cookies
Ingredients:
- 3 all-purpose flour
- 1/2 baking soda
- 2/3 butter
- 1 granulated sugar
- 1 brown sugar
- 1 eggs
- 2 vanilla extract
- 2 mini marshmallows
- 2
- 8
Instructions:
1. Preheat oven to 350 degree F. Line a couple of cookie sheets with parchment.
2. Mix flour, baking soda and cocoa powder together in a medium bowl. Set aside.
3. Cream butter and both sugars.
4. Beat in eggs and vanilla.
5. Add flour mixture to butter mixture and stir until blended.
6. When ready to bake, mix in the chocolate chips.
7. Hold 4 or 5 frozen marshmallows in the palm of your hand.
8. Scoop batter up by generously rounded tablespoonfuls and mold around marshmallows, covering marshmallows the best you can.
9. Place dough balls on cookie sheets, spacing about 2 ½ inches apart. Bake for 12 minutes.
10. Cool on cookie sheets for about 5-10 minutes, then transfer to a wire rack to cool.
11. They firm up a bit as they cool.
Title: Blueberry Pudding With Hard Sauce
Ingredients:
- 1 blueberries
- 1 butter
- 2 sugar
- 3 flour
- 1 baking powder
- 2 nutmeg
- 2 salt
- 1/2 water
- 1 cornstarch
- 3 cider vinegar
- 1 sugar
- 1 vanilla
- 1 butter
- 1
- 2
Instructions:
1. Preheat oven to 325 degrees F.
2. Lightly grease the sides and bottom of 2x9x13 inch baking pan with shorting, dust with flour and tap out excess.
3. Sift together all dry ingredients, set a side.
4. Cream butter, sugar and egg yolks together.
5. Add milk and dry ingredients alternatly to the butter, sugar and egg yolks.
6. Fold in stiffly beaten egg whites.
7. Roll berries well in flour.
8. Fold berries in last.
9. Bake in slow oven, 1-1 1/2 hours.
10. In my oven it took 1 hour.
11. Or until a toothpick inserted comes out clean and is golden brown.
12. Hard Sauce:.
13. Mix all ingredients well in a medium saucepan.
14. When thickened add vanilla
15. Dice cold butter.
16. Stir into sauce one piece at a time, stirring until each piece is melted before adding the next piece.
17. Serve warm or at room temperature.
18. Refrigerate leftovers.
Title: Carrot Apple Cake
Ingredients:
- 2 flour
- 3 baking powder
- 4 cinnamon
- 1 salt
- 1 sugar
- 3/4 brown sugar
- 1 coconut
- 1 eggs
- 3 carrots
- 3 apple
- 1 crushed pineapple
- 1 butter
- 1/4 cream cheese
- 8 icing sugar
- 2
- 1/2
Instructions:
1. Preheat oven to 350 F degrees.
2. Oil a 9 x 13 rectangular pan.
3. Grind the carrots and apple using a food processor (grating will work but the texture will be different).
4. Mix flour, baking powder, cinnamon, salt, sugar, coconut and brown sugar.
5. Add the oil, eggs, carrot, apple and pineapple.
6. Mix until blended.
7. Pour into pan and bake about 45 minutes or until sides pull slightly away from pan.
8. Let cool.
9. For the frosting, whip the butter and cream cheese with an electric beater, add the icing sugar and nuts and blend until smooth and creamy.
Title: Saint Barbara cookies (Lebanese)
Ingredients:
- 1/3 butter
- 1/2 sugar
- 1/3 baking powder
- 1 baking soda
- 1 all-purpose flour
- 1/2 sugar
- 2 honey
- 3/4 walnuts
- 1/3
Instructions:
1. In mixer bowl, beat cooking oil into butter until blended, beat in sugar.
2. Add orange juice, baking powder and baking soda, mix well.
3. Add flour, a little at a time, to make a soft dough.
4. Shape dough into 2-inch ovals and place on an ungreased baking sheet.
5. Bake at 350 degrees for 20 to 25 minutes or until golden.
6. Cool pastries on rack.
7. Meanwhile Prepare Natif topping: In a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil.
8. Boil gently, uncovered for 5 minutes.
9. Dip cooled pastries into the warm syrup.
10. Sprinkle immediately with nuts.
11. Dry on wire rack.
Title: Baked Pears With Lemon Sauce
Ingredients:
- 1 arrowroot
- 1 1/2 milk
- 1 cinnamon stick
- 2 lemons, zest of
- 1/4 lemon juice
- 1/2 honey
- 6 pears
- 1/2 water
- 4 -5 cloves
Instructions:
1. Make lemon sauce ahead of time: Dissolve arrowroot in a little milk; place in a saucepan with rest of milk and cinnamon stick.
2. Stir and cook over low heat, stirring, until slightly thickened.
3. Stir in lemon peel, lemon juice and 1/4 cup of the honey.
4. Remove from heat, remove and discard cinnamon stick, cover and place in refrigerator to chill.
5. Preheat oven to 350°F.
6. Halve and core pears; place in a glass baking dish.
7. In a small saucepan, bring 1/4 cup honey, water and cloves just to boiling point, but do not boil; pour over pears.
8. Bake until pears are fork-tender (time for this varies considerably depending on firmness of pears--really hard ones can take as much as an hour).
9. Remove and discard whole cloves.
10. Serve warm with chilled lemon sauce.
Title: Betty's Best Cupcakes... Wow!!
Ingredients:
- 1 German chocolate
- 8 cream cheese
- 1/3 sugar
- 1 egg
- 1 salt
- 1
Instructions:
1. Preheat oven to 325.
2. Line cupcake pan with cupcake papers.
3. Mix Cream cheese, egg, chocolate chips and salt until fully incorporated.
4. Fill papers 1/3 with chocolate mixture.
5. drop a teaspoon of the cream cheese mixture into each.
6. cover with chocolate mixture.
7. Bake 25 minutes.
8. Frost with chocolate frosting.
Title: Eva's Peanut Butter Cookies
Ingredients:
- 1 brown sugar
- 1 white sugar
- 3/4 margarine
- 2 eggs
- 1 peanut butter
- 2 1/2 flour
- 1/2 baking soda
- 1 vanilla
Instructions:
1. Cream first 3 ingredients.
2. Add eggs and vanilla.
3. Mix in peanut butter then add flour and soda.
4. Spoon sized balls onto ungreased cookie sheet.
5. Dip fork in sugar and smash twice perpendicularly.
6. Bake 350º for 9-10 minutes.