lumicero/recipes-ing2inst huggingface dataset:
Title: Low Fat Honey Almonds & Spices Cake - Rosh Hashanah (Kosher)
Ingredients:
- 2 canola oil
- 1/2 eggs
- 3 honey
- 3 brown sugar
- 1 all-purpose flour
- 1 1/2 baking soda
- 3 baking powder
- 1 salt
- 2 cinnamon
- 1 nutmeg
- 2 coffee
- 1 flour
- 1/2
- 1/4
- 1
Instructions:
1. Preheat oven to 355F (180C).
2. Beat with mixer: eggs, oil, sugar and apple sauce for 3 minutes.
3. In a different bowl, mix well: flour, baking powder, baking soda, salt, cinnamon and nutmeg.
4. Gradually and alternately add flour mixture and coffee to the egg batter - flour added last, until smooth mixture.
5. Add chopped almonds and blend into mixture - do not over mix.
6. Pour into 2 greased and floured English Cake Baking Pans.
7. Decorate with halved almonds.
8. Bake in lover section of the oven for 55-65 minutes, until cakes are stable and dry.
9. Cool thoroughly.
10. Cake is best the day after: you may cover with aluminum foil and keep at room temperature for 3 days.
11. You may freeze up to three months.
Title: Peanut Butter Cookies With Chocolate Chunks
Ingredients:
- 1 unbleached all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 chunky peanut butter
- 1/2 light brown sugar
- 1/2 granulated sugar
- 1/2 unsalted butter
- 1 1/2 honey
- 1 egg
- 1 vanilla extract
Instructions:
1. Preheat the oven to 350°F / 180°C.
2. Line 3 heavy large baking sheets with parchment paper.
3. Mix the flour, baking soda, and salt in a medium bowl.
4. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended.
5. Stir the dry ingredients into the peanut butter mixture in 2 additions.
6. Stir in the chopped chocolate.
7. Scoop about 3 tablespoonfuls of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart.
8. Bake for about 12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch.
9. Cool the cookies on the baking sheets for 5 minutes.
10. Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.
Title: Alabama Jefferson Davis Pie
Ingredients:
- 2 brown sugar
- 1 flour
- 1/2 nutmeg
- 1 half-and-half
- 4 eggs
- 1 lemon juice
- 1/2 lemon, rind of
- 1/2 margarine
- 1
Instructions:
1. In a large bowl, thoroughly blend sugar, flour and nutmeg.
2. Stir in half and half, add eggs, mix well.
3. Add lemon juice, peel and margarine.
4. Beat well to blend.
5. Pour into pie shell, bake in preheated 375° oven 45 minutes or until center is almost firm.
6. Cool.
7. Serve with whipped cream, if desired.
Title: Chocolate Carrot Cake Roll
Ingredients:
- 1 egg
- 2 sugar
- 3 flour
- 1 milk
- 2 eggs
- 1/4 sugar
- 1/3 flour
- 2 milk
- 2 cocoa powder
- 1/4 cinnamon
- 2 carrots
- 8 cream cheese
- 1/2 butter
- 2 confectioners' sugar
- 1 vanilla
Instructions:
1. To make carrot pattern, combine an egg, sugar, flour and milk.
2. Separate the mixture into two bowls (equal portions).
3. In one bowl, add green food coloring and mix.
4. In the other bowl, add orange food coloring and mix.
5. On a parchment paper-lined baking sheet, trace or draw small carrot.
6. patterns.
7. Pipe the orange icing over the main carrot pattern.
8. Place in oven; 350F for 2 minutes; let it cool.
9. Pipe the green icing over the carrot top pattern.
10. Place in oven; 350F for 2 minutes; let it cool.
11. To make chocolate cake, add 2 eggs and sugar then whip.
12. Add flour, cocoa powder, cinnamon, and shredded carrot then mix well.
13. Spread the chocolate cake batter evenly over the piped carrot pattern.
14. Bake at 350F for 13-15 minutes.
15. To make cream cheese filing, add cream cheese, butter, and confectioners sugar; mix well using an electric hand mixer.
16. To make roll, flip over the chocolate/carrot pattern after it's cooled down.
17. Carefully peel off the parchment paper (revealing the carrots baked into the.
18. chocolate) then flip over and evenly spread the cream cheese filling.
19. Using a clean piece of parchment paper (like a bamboo roller to make a.
20. sushi roll), cover the cake with the parchment and roll and carefully tighten.
21. Remove the parchment, cut into slices and serve.
Title: Cinnamon Cookies - Dairy Free
Ingredients:
- 2 3/4 flour
- 2 cream of tartar
- 1/2 salt
- 1 sugar
- 1 1/3 eggs
- 2 cinnamon
- 1/4 sugar
- 1/2
Instructions:
1. Sift together first four ingredients.
2. In another bowl, cream togther margarine and sugar.
3. Gradually add dry ingredients.
4. Chill dough for 1 hour.
5. Roll into 1 inch balls, then roll in a mixture of cinnamon and sugar.
6. Place about 2 inches apart on a cookie sheet.
7. Bake for 8 minutes (or until lightly browned) at 400.
Title: Mocha Cupcakes
Ingredients:
- 2 eggs
- 1/2 brewed coffee
- 3 coffee
- 1/2 cider vinegar
- 2 vanilla extract
- 3 all-purpose flour
- 3 sugar
- 1 1/2 baking soda
- 1 salt
- 1 dark chocolate
- 1/2 butter
- 6 1/2 butter
- 1/3 confectioners' sugar
- 1 brewed coffee
- 2 1/4 dark chocolate
- 4 cocoa powder
- 2 -3
- 1
Instructions:
1. In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, baking soda and salt; gradually beat into coffee mixture until blended. Do not over mix (this will cause tough cupcakes).
2. Fill paper-lined muffin cups three-fourths full.(note: for cupcakes to all be the same size; use a 1/4-1/3 measuring cup to fill your cups). Bake at 350° for 20-25 minutes or until a toothpick comes out clean and the cupcakes are a rather light gold, and mildly fluffed. Cool for about 10 minutes outside of the pan (to avoid residule cooking) before frosting *as below* .
3. For frosting, in a microwave or over a saucepan, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee at a high rate until smooth and holding (also, if the frosting seems a tad runny; add a sprinkle more confectioners sugar/ coocoa powder). Pipe frosting onto cupcakes. Top with chopped chocolate bits.
4. Refridgerate for 6-7 days to keep fresh.
Title: Peanut Butter-Oatmeal Chipsters
Ingredients:
- 1 unsalted butter
- 1 1/3 chunky peanut butter
- 1 1/3 light brown sugar
- 3/4 baking soda
- 1/8 salt
- 2 eggs
- 2 quick-cooking oats
- 2 unbleached all-purpose flour
- 1 1/2 - 2
Instructions:
1. Position a rack in the middle of oven; preheat to 350°.
2. Line several large baking sheets with baking parchment.
3. In a large bowl, vigorously stir the melted butter, peanut butter, brown sugar, baking soda, and salt until evenly incorporated and free of lumps; let cool until warm to touch.
4. Vigorously stir in the eggs, then the oats; let stand for 5 minutes so the oats can hydrate.
5. Thoroughly stir in the flour and morsels .
6. If the dough is very soft, refrigerate it for 10-15 minutes, until firmed up slightly.
7. Using a 2-inch spring-loaded scoop or heaping soupspoon, drop the dough into 2 inch mounds, spacing about 2 1/2 inches apart.
8. Using a lightly greased table fork, press down on the cookies to form a crisscross pattern in the tops.
9. Bake one sheet at a time for 11-14 minutes or until the cookies are lightly tinged with brown all over and barely firm when pressed in the center top.
10. Transfer the baking sheets to wire racks; let stand until the cookies firm up, about 3 minutes.
11. Using a wide spatula, transfer the cookies to the wire racks; let cool completely.
12. Cool the baking sheets between batches to prevent the cookies from spreading too much.
Title: No-Bake Double Chocolate Pots De Crème
Ingredients:
- 2 heavy cream
- 2 granulated sugar
- 2 pure vanilla extract
- 1 1/2 bittersweet chocolate
- 8 unsalted butter
- 8 table salt
- 1
Instructions:
1. Have ready six 6-oz (180ml) ramekins (3-1/2” wide by 1-2/3” high) or other cups and make room in the fridge. (Small teacups, demitasse- this is not baked).
2. Put the heavy cream in a small saucepan (or microwave in a 4-cup heatproof bowl) and heat just until boiling. Once boiling, slide off the heat and whisk in the cocoa powder until smooth. Add the sugar, chopped chocolate, butter, vanilla, and salt and whisk until the chocolate and butter are melted and the mixture is smooth. Set aside to cool until warm and no longer hot.
3. Pour the chocolate cream evenly into the ramekins or cups. Depending on what size cups you are using, they will be filled two-thirds to three-quarters of the way. Set aside until cooled to room temperature. Cover the tops- not the custard surface- with plastic and refrigerate until chilled and firm, about 4 hours.
4. Make ahead: The crèmes can be prepared and refrigerated for up to 4 days before serving. Finishing Touches: Serve w/slightly sweetened whipped cream, and a few chocolate shavings.
5. Mocha: add 1 tsp instant espresso powder along w/cocoa powder. Add 1 Tbsp dark rum or coffee-flavored liquor along with the vanilla.
6. Orange- add 2 tsp finely grated orange zest w/the cocoa powder. Add 1 Tbsp orange-flavored liquor along w/the vanilla. Smooth- strain mixture before adding chocolate. Stronger flavor- heat zest & cream, cover & let sit for 15 minutes. Strain if smooth texture is wanted.
Title: Chocolate Chocolate Bwana-b Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 3 sugar
- 1 egg
- 2 vanilla extract
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 3 -4 cocoa powder
- 1 chocolate
Instructions:
1. Cream the butter with the sugar, when creamed, add the egg and vanilla extract.
2. Sift the dry ingredients together into mixing bowl.
3. Slowly add the dry ingredients into the creamed butter and sugar mixture.
4. Then add the pre-melted chocolate.
5. When all combined you are ready to make the cookies.
6. Scoop out a tablespoon size, roll into ball and place them on a cookie sheet.
7. Bake at 350F for about 12 minutes, do not overbake, you want them to be soft in the center.
Title: Hawaiian Rhubarb Crisp
Ingredients:
- 2 salt
- 1/4 baking powder
- 1 1/2 brown sugar
- 1 all-purpose flour
- 1 1/2 margarine
- 1 butter
- 2 cornstarch
- 1 granulated sugar
- 1 egg
- 3 fresh rhubarb
- 1 frozen rhubarb
- 1 cinnamon
Instructions:
1. CRUST AND TOPPING------------.
2. In a medium size mixing bowl, mix together quick-cooking rolled oats, salt, baking powder, brown sugar, all-purpose flour; mix well to combine.
3. Add margarine or butter and using a fork or pastry blender, mix until crumbly.
4. Spoon half the crumbly mixture into a 9 inch x 12 inch oven proof baking casserole dish and pat down with a spatula.
5. Save the remaining half mixture for topping.
6. FILLING------------.
7. Preheat oven to 350 F degrees.
8. In a medium size mixing bowl, combine cornstarch and granulated sugar; mix well.
9. Combine beaten egg with cornstarch/sugar mixture and mix until smooth.
10. Add chopped rhubarb, crushed pineapple and stir well to blend.
11. Pour mixture over the crumbly mixture in the casserole dish.
12. Sprinkle with cinnamon.
13. Sprinkle remainder of crumbly mixture over the top.
14. Bake in preheated 350 F oven for 45 to 50 minutes or until lightly browned.
15. Remove from oven and let cool slightly before serving.
16. Serve with your choice of ice-cream or whipping cream.
Title: Old Fashioned Gingerbread With Molasses Whipped Cream
Ingredients:
- 1 sugar
- 1/4 butter
- 3/4 molasses
- 2 eggs
- 2 flour
- 2 baking soda
- 2 cinnamon
- 1 3/4 ground ginger
- 1/2 salt
- 1 1/2 boiling water
- 3/4 orange zest
- 1 candied ginger
- 1/4
Instructions:
1. preheat oven to 350*.
2. butter and flour 11 x7 metal baking pan.
3. using electric mixer, beat 1 cup butter in large bowl, until blended.
4. beat in 3/4 cup molasses -- then eggs, one at a time, sift in flour, baking soda, cinnamon, ginger and salt.beat until blended.
5. beat in 1/4 cup cream, then 3/4 cup boiling water.
6. transfer to prepared pan.
7. bake cake until tester inserted near the center comes out clean.about 45 minutes.
8. cool cake in pan on rack.till completely cooled.
9. beat 1 1/4 cups cream and 1 tbls sugar until peaks form.
10. fold in 2tbls molasses until streaks appear.do not overmix.
11. cut cake into slices.transfer to plates.
12. serve with molasses whipped cream'.
Title: Flourless Butterless Italian Hazelnut Cookies (Brutti Ma Buoni)
Ingredients:
- 1 toasted hazelnuts
- 1/2 sugar
- 2 salt
- 1 vanilla extract
- 1/2 hazelnuts
Instructions:
1. Preheat to 325°F Line two baking sheets with Silpat or parchment paper.
2. Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
3. Beat egg whites and salt in another large bowl with an electric mixer on medium-high speed until stiff peaks form.
4. Using a silicone spatula, fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
5. Transfer the mixture to a disposable piping bag and snip off the tip. Pipe the batter on the Silpat, making sure to keep a uniform size under 1 inch in diameter, as well as maintaining a fingers distance between cookies.
6. Tap the baking sheet a few times on the counter, this will help spread the cookie and give a flat cookie with a good snap.
7. Sprinkle the cookie batter with the sliced hazelnuts.
8. Place the baking sheet in the centre of the oven and bake until golden brown, 5-7 minutes. Switch the pans back to front. Keep an eye on it; it goes from golden brown to brown very quickly, given the tiny size.
9. Let cool on the baking sheets for 5 minutes. Gently transfer the butterless cookies to a wire rack to cool completely.
10. Store in an airtight container for upto a week. But I bet it won't last that long.
Title: Coconut Coffee Liqueur Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 instant coffee
- 1 1/3 1% low-fat milk
- 2 1/2 vanilla instant pudding mix
- 1/4 heavy cream
- 2 white sugar
- 1 flaked coconut
- 1/4
- 1 1/2
- 3
Instructions:
1. Make cake mix according to instructions on package.
2. Add the instant coffee and mix well.
3. Pour the batter into 2 greased and floured 9 inch cake pans.
4. Bake according to instructions on package.
5. Place on wire rack to cool completely.
6. With a large serrated knife, split each cake horizontally to make 4 layers.
7. Sprinkle 1/4 cup of the Tia Maria on the cake layers and set aside. Try to add the same amount of liqueur on each cake.
8. Make the vanilla pudding using the package directions, -- please note -- that you have to use the remaining 1/4 cup of Tia Maria as part of your liquid ingredients in the pudding .
9. Spread 1/3 of the pudding between each layer of cake as you assemble it.
10. Whip cream with sugar until stiff peaks form and spread the top and sides of cake the cake and sprinkle with the toasted coconut.
Title: Moist Lemon Cake
Ingredients:
- 1 lemon
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 milk
- 6 lemon yogurt
- 1 vanilla extract
- 1 unsalted butter
- 1 3/4 sugar
- 3 eggs
- 3/4 unsalted butter
- 16 confectioners' sugar
- 2 lemon juice
Instructions:
1. Cake:.
2. Heat oven to 350. Coat two 9-inch round cake pans with nonstick cooking spray. Line pans with waxed paper (step A. Trace cake pan on waxed paper. Cut out circle; repeat for second pan. Fit waxed paper circles into bottoms of greased pans, then spray paper); spray paper.
3. Zest lemon peel (about 2 teaspoons). Juice lemon (step B. After grating the peel, slice lemon in half and juice it. Set juice aside for frosting.
4. In medium sized bowl, combine flour, baking powder and salt. In a measuring cup, whisk together milk, yogurt and vanilla. In large bowl, beat butter and sugar together on medium speed until light and fluffy. Beat in eggs, one at a time, beating well after each.
5. On low speed, beat flour mixture into butter mixture in three additions, alternating with milk mixture. Beat well after each addition. Fold in zest. Divide batter evenly between prepared pans.
6. Bake layers at 350 for 35 minutes or until cake springs back when pressed lightly. Cool in pans on wire rack for 10 minutes. Carefully invert cake layers directly onto racks, remove and discard waxed paper and let layers cool completely.
7. Frosting:
8. Once layers are cool, beat butter, 1 cup of the confectioners' sugar, the reserved lemon juice (about 2 tablespoons) and 2 tablespoons in a large bowl until smooth. Gradually beat in remaining confectioners' sugar until good spreading consistency. Tint with a few drops of food coloring, if desired. To frost cake, place one layer on a plate or stand. Spread top of layer with 1 cup frosting. Stack second cake layer on first and begin frosting side of cake (step Celsius Spread generous amount of frosting on side of stacked layers-an offset (angled) spatula works well. Continue around side of cake, then finish top, swirling decoratively. Serve immediately or refrigerate before slicing and serving.
Title: Cranberry Oatmeal White Chocolate Chunckies
Ingredients:
- 1 1/4 craisins
- 2/3 butter
- 2/3 brown sugar
- 2 eggs
- 1 1/2 old fashioned oats
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 2/3 white chocolate chips
Instructions:
1. preheat oven to 375.
2. using a mixer beat butter and sugar together until light and fluffy. add eggs, mixing well. combine oats, flour,baking soda and salt in separate bowl. add to butter mixture in several additions, mixing well after each addition. Stir in craisins and white chocolate chips.
3. drop by rounded teaspoonfuls onto ungreased cookie sheet. bake for 7 minutes or until golden brown.
Title: Leprechaun's Gold Coins
Ingredients:
- 1 peanut butter
- 2
Instructions:
1. Melt chips in 30 second intervals in the microwave.
2. Spread peanut butter on one cracker, and top with another cracker.
3. Dunk into the melted butterscotch chips to fully coat.
4. Let dry on wax paper.
Title: Coconut-Orange Squares
Ingredients:
- 3/4 butter
- 3/4 sugar
- 1 carrots
- 1 1/2 orange zest
- 1/2 vanilla extract
- 1/4 all-purpose flour
- 2 baking powder
- 2 salt
- 3/4 flaked coconut
- 3/4 cream cheese
- 1 butter
- 1/4 milk
- 2 orange zest
- 1/2 vanilla extract
- 1/2 confectioners' sugar
- 1/4 flaked coconut
- 3 1/2
- 1/2
Instructions:
1. CAKE:.
2. Preheat oven to 350 degrees F.
3. Cream butter and sugar in a large bowl until fluffy. Add carrots, egg, orange zest, and extracts; beat until smooth.
4. In a medium bowl, combine flour, baking powder, and salt. Add dry ingredients to creamed mixture; stir until well blended. Stir in coconut.
5. Pour batter into a lightly greased 9 x 13-inch pan. Bake 20 to 25 minutes or until a toothpick inserted in center of cake comes out clean. Place pan on wire rack to cool.
6. ICING:.
7. Beat cream cheese, butter, milk, orange zest, and extracts in a medium bowl until smooth. Stir in confectioners sugar until smooth.
8. Spread icing over cooled cake. Garnish with toasted coconut. Cut into 2-inch squares to serve.
9. NOTE: To toast coconut, place in an oven proof pan in a 300 degree F oven for about 10 minutes, stirring often until coconut begins to brown. Remove promptly so coconut does not burn. This can also be done on the stove top in a dry frying pan over medium heat.
Title: Caramelized Plantains
Ingredients:
- 4 plantains
- 1/4 sugar
- 2 vinegar
- 1/2
Instructions:
1. Cut peeled plantains in thick wedges or slices.
2. Fry plantain in hot cooking oil for 2 minutes, drain, and set apart.
3. Mix sugar and vinegar and cook on stovetop to hard ball stage.
4. Dip plantains in cooked syrup or pour syrup over them.
5. Let cool and serve.
Title: PISTACHIO BAKED CHEESECAKE
Ingredients:
- 1 flour
- 1/2 sugar
- 1/4 unsalted butter
- 1/2 cream cheese
- 1/4 instant pistachio pudding mix
- 6 eggs
- 2 sweetened condensed milk
- 5 icing sugar
- 300 butter
- 2 pistachios
- 1/2
- 1
- 2
- 1/8
Instructions:
1. Lightly spray 9" spring-form pan with olive oil or grease lightly with butter.
2. Crust - blend: flour, nuts, sugar, butter, almond extract (all crust ingredients), pulse until mixture resembles small crumbs. Press into bottom of pan. Chill while preparing other ingredients (20 min).
3. Preheat oven to 350°F.
4. Filling - mix: cream cheese, condensed milk until smooth. Add eggs 1 at a time on low speed. Separate 1/2 the mixture out into a medium bowl and set aside. Mix the other 1/2 in the mixer with the pudding mix - it will be thicker.
5. On top of the crust, put spoonfuls of plain cream cheese and alternate with the pistachio cream cheese mix. Use a butter knife, run in curved lines to create marble effect and smooth top with a spoon.
6. Place on a bake sheet and bake for 55-65 min until the center is almost set (about the size of a quarter or 1" in the middle). Fill a casserole dish (oven safe) with water and place in the oven at the same time. This will steam the cheesecake, preventing cracking.
7. When time is up, turn off oven and let the cake cool slowly with the other dish of water, to prevent cheesecake from cracking. When cool, place in fridge from 2 - 12 hours.
8. Buttercream Frosting - Cream: sugar, butter, almond extract, and whip cream. Use a piping bag with icing tip to decorate cake.
9. Put pistachios in zip lock bag and crush with a wooden spoon or use food processor. Sprinkle on cheese cake as desired. Enjoy!
Title: Dulce de Leche
Ingredients:
- 1 milk
- 3 sugar
- 3 vinegar
Instructions:
1. In a large stockpot, add the sugar to the milk.
2. Bring to a boil.
3. Separate with the vinegar.
4. Cook until water disappears and only the solids are left and caramelized (about 40 minutes).
5. Serve with queso blanco and/or candied fruits.
Title: Chocolate Chip Cranberry Coconutty Cookies
Ingredients:
- 2 butter
- 1/2 coconut oil
- 1/4 brown sugar
- 1/2 egg
- 1 cinnamon
- 1 baking soda
- 1 salt
- 2 whole wheat flour
- 1/2 rolled oats
- 1/3 dried cranberries
- 2/3 chocolate chips
- 1 1/2
- 1/2
Instructions:
1. Cream butter, oil, and sugar until smooth.
2. Beat in agave, egg, and yolk.
3. Add in dry ingredients minus oats, cranberries, and chocolate chips. Mix well.
4. Fold in oats, cranberries, and chocolate chips.
5. Form 1 inch balls.
6. Spray cookie sheet or stone with pam. Slightly flatten cookies.
7. Bake at 350 for 8 to 10 minutes.
Title: Fluffy Cheesecake Pudding
Ingredients:
- 4 pudding
- 1 pudding
- 4 3/4 2% low-fat milk
- 4 3/4 miniature marshmallows
- 2 cherry pie filling
- 1 graham cracker crumbs
- 1
- 2
Instructions:
1. Bring first 4 ingredients to a boil stirring constantanty with a wisk.
2. Reduce heat to low and add marshmallows. Continue to stir until marshmallows are completely melted.
3. Remove from heat. Stir in crushed pineapple with juice.
4. Pour mixture into 9x13 glass baking dish.
5. Let cool and spread cherry pie filling on top.
6. Sprinkle with graham cracker crumbs.
7. Keep refrigerated until serving.
Title: Blueberry Key Lime Tart
Ingredients:
- 1 1/2 graham cracker crumbs
- 3 sugar
- 5 butter
- 3 sweetened condensed milk
- 1 key lime juice
- 1/3 lime zest
- 2 fresh blueberries
- 2 1/2 - 3 water
- 1/2 salt
- 1 lime juice
- 1 sugar
- 3 cornstarch
- 1
Instructions:
1. Preheat the oven to 350°F.
2. TO MAKE THE CRUST:
3. Mix the ingredients and press them into a 9" removable bottom tart pan or 9" pie plate. Bake for 10-12 minutes, until lightly browned. Place on a rack to cool. Reduce the oven heat to 325°F.
4. TO MAKE THE FILLING:
5. Whisk together the the egg yolks, condensed milk, and lime juice and zest until well blended; the mixture will thicken almost immediately. Pour into the crust and bake for 18-20 minutes, till just set. Remove from the oven, and cool at room temperature for several hours before topping.
6. TO MAKE THE TOPPING:
7. Rinse the berries, and set aside all but 3/4 cup to dry. Stir together the water or fruit juice, salt, lime juice, sugar, and cornstarch in a medium-sized saucepan set over medium heat, cooking till the sugar has dissolved. Add the 3/4 cup berries, and bring to a boil. Remove from heat, pour over the reserved beries and spoon onto the cooled tart.
8. Chill for several hours.
Title: Light Rum Raisin Pie
Ingredients:
- 1 1/2 milk
- 1 instant vanilla pudding
- 1 raisins
- 1 graham cracker crust
- 1
- 8
Instructions:
1. Whisk milk and pudding together for 2 minutes.
2. Stir in raisins and rum extract.
3. Fold in whipped topping.
4. Spread in in crust and refrigerate for 3 hour.