lumicero/recipes-ing2inst huggingface dataset:
Title: Delictably Different "coffee" Cake
Ingredients:
- 1 cream cheese
- 1 eggs
- 4 butter
- 1 water
- 3/4 confectioners' sugar
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly spray 9x13 inch baking pan with Pam or Baker's Joy to keep cake from sticking.
3. In large mixing bowl, prepare cake mix according to directions, using the 1 cup of butter, 3 eggs and 1 1/4 cup water.
4. Pour into baking pan.
5. In separate smaller bowl, blend cream cheese until fluffy, add one egg and continue to beat for approximately one minute.
6. Add confectioner's sugar and blend well.
7. Add coffee creamer and mix slowly until well blended.
8. Pour this mixture over the top of cake mix and lightly blend in with a knife for a"marbled" texture.
9. Bake at 350 degrees for 35-45 minutes (depending on your oven), or until the middle no longer jiggles.
10. Serve warm or when cool.
Title: Cathedral Cookies
Ingredients:
- 1 butter
- 2 egg
- 1 colored miniature marshmallows
- 3 flaked coconut
- 1/2
- 1
Instructions:
1. In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally.
2. Stir a small amount into the egg, then return all to pan.
3. Cook and stir over low heat for 2 minutes.
4. Pour into a bowl; let cool for 15 minutes.
5. Gently stir in marshmallows and nuts.
6. Chill for 30 minutes.
7. On a sheet of waxed paper, shape dough into a 1 1/2 inch diameter log.
8. Place coconut on another sheet of waxed paper.
9. Gently roll log over coconut to coat sides.
10. Wrap up tightly, twisting ends to seal.
11. Freeze for 4 hours or overnight.
12. Remove waxed paper.
13. Cut into 1/4 inch slices.
14. Store in airtight container in the refrigerator.
Title: Miracle Home Made Puff Pastry
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 8 cream cheese
- 8 unsalted butter
- 1 lemon juice
- cold water
Instructions:
1. Cut butter into very small cubes and place in freezer for at least 10 minutes. Place flour and salt in a food processor. Cut cream cheese into small cubes and add to food processor. Add frozen butter cubes to food processor. Pulse in 1-second pulses for about 8 to 10 pulses, until small crumb stage.
2. Turn processor on and stream in the lemon juice, just for a few seconds until the dough begins to come together in a ball. If needed to make dough come together, stream in a little of the water. Flatten dough into a small disc, wrap in plastic wrap and then refrigerate for 4 to 24 hours.
3. Preheat oven to 400 degrees.
4. Turn out onto a lightly floured surface and let stand about 20 minutes, until soft and cool to the touch. Roll out to 1/4 inch thickness. Fold dough over itself in thirds. Roll out to 1/4 inch thickness again and fold again. Roll out to 1/4 inch thickness.
5. Cut into shapes as desired and place on a baking sheet with parchment paper. Chill in refrigerator for about 10 minutes before baking. Bake near top of of oven for 15 to 18 minutes, depending on size of shapes, until light golden brown, watching closely the last few minutes so as not to burn.
Title: Strawberries Diable
Ingredients:
- 2 fresh strawberries
- 4 sugar
- 3/4 lemon
- 1 black peppercorns
- 5 vanilla ice cream
- 1 confectioners' sugar
Instructions:
1. Remove strawberry stems, and cut strawberries into thick slices.
2. In a heavy saucepan, over medium heat, melt sugar until light brown and caramelized.
3. Remove from heat and let cool slightly.
4. Stir in orange and lemon juice (combined juices should measure 1 cup).
5. Raise heat to medium-high and stir until all particles are dissolved.
6. Add strawberries and bring to a boil.
7. Reduce heat to medium low and simmer for 15 minutes, or until liquid is reduced by half, sprinkling pepper over berries while simmering; do not stir.
8. Let cool at room temperature and chill for 1 1/2 hours to 2 hours.
9. To serve, spoon 1/4 of the sauce onto 4 flat plates. Place a scoop of vanilla ice cream on top slightly to the side and a dollop of whipped cream slightly to the other side and sift confectioner's sugar over plate to dust.
10. *Note: the sauce may be frozen. For a more exotic flavor use 1/2 cup of orange juice plus 1/4 cup of orange-flavored liqueur.
Title: Pineapple Upside Down Sweet Potatoes
Ingredients:
- 2 margarine
- 2 brown sugar
- 1 maple syrup
- 1 1/2 cinnamon
- 1 unsweetened pineapple chunks
- 1 1/2 sweet potatoes
- 1 vanilla
- brown sugar
Instructions:
1. Preheat oven to 350°F.
2. Spray a 9" pan with cooking spray.
3. Combine margarine, brown sugar, and maple syrup in pan.
4. Mix well.
5. Spread evenly over pan.
6. Sprinkle lightly with cinnamon.
7. Arrange pineapple chunks in single layer on top.
8. In a large bowl, combine all filling ingredients.
9. Mash with a fork till well combined.
10. Cover with foil and bake 45 minutes.
11. Let stand 1 minute.
12. Remove foil and run knife around edge and invert on plate.
Title: Fabulous 2 Ingredient Lemon Pudding - 4 Ww Points
Ingredients:
- 1 sugar free fat free French vanilla pudding and pie filling mix
- 1 sugar-free lemon gelatin
- 2 water
Instructions:
1. Mix cook and serve vanilla pudding with water in a sauce pan and bring to a boil.
2. Take off heat and add lemon jello. Mix well.
3. Pour into bowl and let chill for 2-3 hours.
Title: Light Cream Cheese Icing
Ingredients:
- 3 confectioners' sugar
- 1
Instructions:
1. Beat ingredients together with an electric mixer.
2. Use immediately, or refrigerate in an airtight container for up to one week; stir before using.
3. Feel free to flavor with a half teaspoon of your favorite extract, or with a spice like cinnamon, or even a little cocoa powder.
Title: Red Velvet Rose Whoopie Pies
Ingredients:
- 2 all-purpose flour
- 1 salt
- 1/4 butter
- 1 sugar
- 2/3 egg
- 1 rose water
- 1 buttermilk
- 2 -4
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk to combine flour, cocoa powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium speed until well combined, about 2 minutes. Add the egg and beat to combine. Add rose water, red food gel and 2 tablespoons buttermilk.
3. Lower speed to stir and add the flour mixture, mixing until just combined. If batter is too dry, add remaining buttermilk, 1 tablespoon at a time. Note that the dough will be stiff, which is better for holding the rose shape when baked.
4. Fill a pastry bag fitted with a 1M tip with 1/3 of the batter. Pipe batter into small 2-inch roses. Repeat with remaining batter, working in batches to make piping easier.
5. Bake cookies for 8-10 minutes until just cooked through. Let cool slightly, then transfer cookies to a wire rack to cool completely.
6. Pipe or spoon 1 tablespoon buttercream onto bottom flat side of one cookie and top with another cookie to make a sandwich. Repeat with remaining cookies.
Title: Sweet Potato Low-Fat High Fibre Cookies
Ingredients:
- 1 oatmeal
- 1/4 sweet potato
- 1 cinnamon
- 4 Splenda sugar substitute
- 1/3 water
Instructions:
1. Take ¼ of a sweet potato, strip the skin off, and mash it down on a plate. Toss the sweet potato in a bowl, and poor half of 1/3 a cup of water inside the bowl. Mix the water with the sweet potato. Then, add the cinnamon and splenda in, and mix. Then, put 1-cup of oatmeal in, mix, and add another half of 1/3 a cup of water, and mix well. You can add more water if needed, but be very careful not to make the mixture to soft.
2. After this, pull out a cookie pan, spray it with Pam, make cookies with the batter using your hand, and place them on the pan. It should come out to about 8 cookies.
3. Finally, place the pan in the oven for 20 minutes, at 350 degrees. Take the pan out, set the cookies on a plate, let it cool, and eat!
4. Enjoy!
5. It tastes pretty good, and is a great switch up from ordinary oatmeal. Also, its very portable, so good to take on trips. The only other thing you would need is some protein.
Title: Orange Balls -- Adult
Ingredients:
- 3 powdered sugar
- 3/4 sweetened coconut
- 3/4 pecans
- 1 Cointreau liqueur
- 1 powdered sugar
- 3 -4
Instructions:
1. Mix first six ingredients.
2. Form into one- to one-and-a-half-inch balls.
3. Roll in powdered sugar.
4. Store in covered container.
Title: Butternut Pound Cake
Ingredients:
- 1 1/2 shortening
- 1 1/2 sugar
- 5 eggs
- 1/4 baking powder
- 3 1/4 salt
- 1 flour
- 5 evaporated milk
Instructions:
1. Preheat oven to 325 degrees.
2. Mix shortening, and sugar together and beat with mixer until fluffy.
3. Add eggs, one at a time beating after each.
4. Add baking power,and salt, and beat.
5. Add flavoring and beat.
6. Alternate the flour and milk and beat after each addition.
7. Place in a greased bundt pan.
8. Bake for 1 1/2 hours.
9. Don't over cook. Insert broom straw into center and if it comes out clean, cake is done.
10. Should be able to dump onto a plate in 5-10 minutes.
11. Serve plain, or with a sprinkle of confectioners sugar.
Title: State Fair Winning Coconut Cake
Ingredients:
- 2 1/2 cake flour
- 1/2 baking soda
- 1/2 baking powder
- 1 salt
- 3/4 shortening
- 1 2/3 sugar
- 1 vanilla
- 1 buttermilk
- 4 Wondra Flour
- 1 1/4 milk
- 3 unsalted butter
- 5 margarine
- 1 shortening
- 1/2 salt
- 1/2 confectioners' sugar
- 1/2 vanilla
- 1
Instructions:
1. Grease and flour two round cake pans or one large pan for a single layer cake.
2. Sift together flour, baking powder, baking soda and salt.
3. Cream shortening. Beat in 1 and 2/3 cups sugar. Blend in vanilla and coconut extracts. Beat in egg whites.
4. Blend in flour alternately with buttermilk, beginning and ending with flour mixture. Using a mixer, beat on low for 2 minutes. Pour into pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick tests clean.
5. Cool 10 to 15 minutes in pans, then finish cooling on racks. Cool completely before frosting.
6. For frosting: Put Wondra in saucepan. Slowly blend in milk. Cook over medium heat, stirring, until thick. Cool.
7. In deep bowl, beat butter, shortening and salt. Beat in confectioner's sugar and vanilla. Beat in cooled white sauce until fluffy.
8. Frost cake. Sprinkle with all of the coconut.
9. Store in refrigerator.
10. Cooking time does not include the time for the cake and frosting to cool.
Title: Tiramisu for Two (From Taste of Home's Cooking for 2)
Ingredients:
- 6 ladyfingers
- 2 brewed coffee
- 1/2 mascarpone cheese
- 1/4 confectioners' sugar
- 1 heavy whipping cream
- 1/2
- 1
Instructions:
1. Line the bottoms and sides of two 8 oz ramekins or custard cups with ladyfingers, arranging them to resemble a spoke pattern.
2. Brush with 1 tbsp coffee; set aside.
3. In a small mixing bowl, beat Mascarpone cheese and confectioners' sugar until smooth; beat in chocolate syrup on low speed.
4. In another mixing bowl, beat cream until stiff peaks form.
5. Fold cream into cheese/sugar mixture.
6. Spoon into ramekins.
7. Drizzle with remaining coffee and dust with cocoa (you probably will not use anywhere near 1 tbsp of cocoa just to dust it).
8. Refrigerate until serving.
Title: Easy White Chocolate Mousse
Ingredients:
- 1 instant white chocolate pudding and pie filling mix
- 1 heavy whipping cream
- 1/2 sour cream
- 1/4 milk
- 1/4 confectioners' sugar
Instructions:
1. In a large bowl, combine pudding mix,heavy whipping cream, sour cream, milk and confectioner sugar.
2. With a electric mixer, beat on medium speed until stiff peaks form.
3. Cover and chill before serving or using for another recipe.
Title: Jello Daiquiri Pie
Ingredients:
- 1 lemon pudding mix
- 1 sugar
- 1/3 water
- 2 1/2 eggs
- 2 Bacardi light rum
- 1/2 Cool Whip
- 1 3/4 graham cracker crumb crust
- 9 lime
- 1
Instructions:
1. Combine pudding mix, gelatin and sugar in a saucepan.
2. Stir in 1/2 cup of the water and the eggs; blend well.
3. Add remaining water and cook, stirring frequently, over medium heat until mixture comes to a full boil.
4. Remove from heat; stir in rum.
5. Chill.
6. Thoroughly blend whipped topping into chilled mixture.
7. Spoon into pie crust and chill until firm, about 2 hours.
8. Garnish with additional whipped topping and very thin lime slices, if desired.
Title: Mocha Bacon Cupcakes
Ingredients:
- 3 bacon
- 1/4 brown sugar
- 1 all-purpose flour
- 3/8 cocoa powder
- 1 baking soda
- 1/2 baking powder
- 1/4 sea salt
- 1/4 egg
- 1 coffee
- 1 buttermilk
- 1/2 bacon
- 1/2
- 3
Instructions:
1. To make the Caramelized Bacon:
2. Preheat the oven to 350 degrees.
3. Line a baking sheet with nonstick foil, or regular foil and spray with a non-stick cooking spray.
4. Put brown sugar into a large flat dish.
5. Press each side of each bacon strip into the sugar and lay it on the foiled baking sheet.
6. Bake until each strip is brown, crispy and glazed, then turn them over once.
7. Watch carefully - the sugar coating will burn quickly.
8. Remove from oven when both sides are done.
9. To make the Cupcakes:
10. Preheat the oven to 375 degrees.
11. Grease your cupcake tins or line with papers.
12. Combine flour, cocoa, baking soda, baking powder and salt in a medium bowl.
13. Set aside.
14. In a large bowl combine the oil and sugar. Mix until smooth.
15. Add the egg and mix until well blended.
16. Mix the buttermilk and coffee together in a small container.
17. Alternate mixing the coffee mix and the flour mix into the oil/sugar mix until all are blended together and the batter is smooth.
18. Stir in the crumbled bacon, mix well.
19. Spoon into cupcake tins, do not fill tin more than 1/2 full.
20. Bake until the tops of the cupcakes spring back when lightly touched - about 20 to 25 minutes.
21. Place pan on a wire rack to cool.
22. Ice with your favorite chocolate icing and garnish with pieces of caramelized bacon.
Title: Black and Blue Apple Crisp With Orange-Almond Sauce
Ingredients:
- 5 fuji apples
- 2/3 fresh blackberries
- 2/3 fresh blueberries
- 1 plain yogurt
- 1/4 fructose
- 1 butter
- 1 all-purpose flour
- 1/2 rolled oats
- 1 honey
- 2/3 molasses
- 1/3 cinnamon
- 1 nutmeg
- 1 ground cloves
- 1/2 allspice
- 1/2
Instructions:
1. Combine the apples and both types of berries in a casserole dish and set aside.
2. Blend the yogurt, orange juice, almond extract, and 2/3 cup of the fructose; chill while the crisp cooks.
3. Melt the butter, then stir in the flour, oats, honey, dry spices, molasses, and the remainder of the fructose.
4. Crumble / spread the oat mixture over the fruit.
5. Bake at 350 degrees for 30 minutes.
6. Top portions with Orange-Almond Sauce before serving.
Title: Reese's Cup Chocolate Cake
Ingredients:
- 1 eggs
- 1/2 buttermilk
- 3 heavy cream
- 1 dark chocolate
- 2 peanut butter
- 1
- 8
- 1/2
Instructions:
1. Mix together first four ingredients.
2. Then stir in the coppped Reese's cups.
3. Pour into 2 greased 9" cake pans and bake for 30 minutes at 350 degrees.
4. Cool completely.
5. Frosting:
6. Heat cream just to boiling and pour over the 8 oz. dark chocolate and whisk until melted.
7. Stir in 1/2 cup peanut butter and whisk until smooth and pour on cake. This frosting will be fairly loose but it soaks into the cake a little.
8. I also top it with a few more chopped up Reese's cups.
Title: My Mom's Carrot Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 4 flour
- 2 salt
- 1/2 baking soda
- 1 cinnamon
- 2 carrots
- 2 raisins
- 3 powdered sugar
- 1/4 - 1/2 cream cheese
- 1 butter
- 1 vanilla extract
- 6
- 1/2
- 2
Instructions:
1. Mix sugar, oil, and eggs in a large mixing bowl.
2. Sift flour, add salt, soda, and cinnamon.
3. Mix well.
4. Add flour mixture to sugar mixture.
5. Mix well.
6. Stir in carrots, nuts, and raisins, if desired.
7. Grease and flour two 9 inch round baking pans at 350 until a toothpick inserted in center comes out clean.
8. Remove from oven.
9. Cool on wire rack for 10 minutes.
10. Remove from pans, let cake cool completely on wire rack.
11. Frosting: Beat cream cheese and butter until light and fluffy.
12. Gradually beat in powdered sugar.
13. Add nuts and vanilla.
14. Fill and frost cake with this frosting. Enjoy!
Title: Mum's Quick & Easy Throw It All in Lemon Drizzle Cake
Ingredients:
- 4 margarine
- 6 caster sugar
- 6 self raising flour
- 4 milk
- 2 eggs
- 1 lemon
- 3 icing sugar
Instructions:
1. Heat oven to 180 degrees Celsuis.
2. Mix margarine, sugar, flour, milk, eggs, & rind of lemon in a bowl.
3. Put in rectangular tin (meatloaf tin) & bake for 40 - 45mins.
4. Mix icing sugar with the juice of the lemon & drizzle over the top of the cake whilst still hot.
5. Leave to cool (if you can!) then enjoy! :o).
Title: Hershey's Chocolate Chocolate Cake
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 butter
- 1/2 vanilla extract
- 2 boiling water
- 1
Instructions:
1. Heat oven to 350°F Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
4. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
5. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
6. Cool 10 minutes; remove from pans to wire racks. Cool completely.
7. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
8. 10 to 12 servings.
Title: Warm Orange Cake With Roasted Rhubarb
Ingredients:
- 200 butter
- 200 caster sugar
- 4 eggs
- 150 plain flour
- 2 baking powder
- 150 polenta
- 1 1/2 oranges
- 400 rhubarb
- 40 caster sugar
- 1 creme fraiche
Instructions:
1. Preheat the oven to gas 3, 170c, fan 150c. Grease a 23cm round springform tin and line with nonstick baking paper.
2. Beat the butter and sugar until pale and creamy. Add the eggs, one at a time, and beat well. Sift in the flour and baking powder, Add the polenta or almonds, and the zest and juice of 1 orange; fold inches.
3. Spoon into the tin, level the surface. Bake for 40 mins until risen, golden, and a skewer inserted into the cake comes out clean. Remove from the oven but leave in the tin.
4. Increase the oven temperature to gas 6, 200c, fan 180c. Arrange the rhubarb on a baking tray. Pour over the remaining Orange juice, Add the sugar, and toss to coat. Roast for 10 mins until just tender. Cool on the tray for 5 minutes.
5. Turn out the cake. Top with rhubarb, spoon the juices over, and scatter with pistachios. Serve with creme fraiche, if you like.
Title: Apple & Hazelnut Crumble
Ingredients:
- 5 -6 tart green apples
- 1/3 caster sugar
- 1 plain white flour
- 1 vanilla extract
- 3/4 plain white flour
- 1/2 brown sugar
- 6 unsalted butter
- 1/2 hazelnuts
Instructions:
1. Pre heat your oven to 320 degrees fahrenheit or 160 degrees celsius.
2. First, make the filling by placing all the ingredients in a large bowl and tossing gently with your fingers until the apple slices are evenly coated. Set aside for 10 to 15 minutes.
3. Now make the topping by mixing the flour and brown sugar in a bowl. Add in the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs.
4. Next, add the hazelnuts to the topping mixture and, using your hands, toss until all the ingredients are well combined. Set aside.
5. Very lightly grease the pie dish with butter. (I like to use a nice glass baking dish). Transfer the apple mixture evenly into the dish. Using your fingers, sprinkle the brown sugar topping evenly over the apples.
6. Place the dish on a baking sheet and bake for approximately 45 minutes, until the top is lightly golden. When ready, take it out of the oven and let it cool for about an hour.
Title: Apple Cranberry Crunch
Ingredients:
- 6 apples
- 4 whole berry cranberry sauce
- 1/2 cornstarch
- 2 rolled oats
- 1 brown sugar
- 1/3 flour
- 1/3 ground cinnamon
- 1/2 margarine
- 1/4 water
- 1
Instructions:
1. Peel, core& slice apples.
2. Combine cranberry sauce, apple juice& cornstach in a pot; heat until it bubbles.
3. Add apple slices& toss to coat.
4. Pour into medium size baking dish or deep pie pan.
5. Combine oats, brown sugar, flour& cinnamon.
6. Cut in margarine& sprinkle in water, mixing until a crumbly dough forms.
7. Sprinkle mixture over apples.
8. Bake in a preheated 375F oven for 25- 30 minutes or until top is light golden& apples are tender.
Title: Butter Bars
Ingredients:
- 1 eggs
- 2 real butter
- 1/2 powdered sugar
- 1 cream cheese
- 1 vanilla
- 2
Instructions:
1. Mix first 3 ingredients till blended and press in 9*13 pan to form crust. Bake 7 minutes.
2. Mix last 3 ingredients together until creamy pour in to hot crust and bake 35 minutes at 350 degrees F. Let cool and cut into pieces dust w/ powdered sugar for a little extra bam!
Title: Cake Icing
Ingredients:
- 2 marshmallows
- 1 vanilla
- 8
- 1
Instructions:
1. put egg whites and karo in double boiler
2. beat until comes to a peak
3. add marshmallows
4. whip until they melt
5. take off heat add vanilla.
Title: Chocolate Striped Dream Cookies
Ingredients:
- 2 flour
- 3/4 baking soda
- 1 salt
- 1/2 butter
- 1 sugar
- 2/3 brown sugar
- 2/3 vanilla extract
- 1 eggs
- 2 chocolate chips
- 1
Instructions:
1. In a small bowl, mix flour, cocoa, baking soda and salt.
2. With mixer and large bowl, beat butter, sugar, brown sugar and vanilla until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Slowly beat in flour mixture.
5. Stir in one cup of morsels.
6. Drop by well rounded teaspoon or cookie scoop onto ungreased cookie sheets.
7. Top with remaining morsels.
8. Bake at 325° for 11-13 minutes or until cookies are puffed and centers are set, do not overbake.
9. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
Title: Corn Flake Kisses
Ingredients:
- 2 coconut
- 1 sugar
- 1 salt
- 2 vanilla
- 1/8
- 1/2
Instructions:
1. Beat egg whites until stiff, fold in balance of ingredients, drop on buttered Aluminum cookie sheets & bake until lightly browned. temperature 275-300 (Make sure you watch these, they burn quickly,using egg beaters doesn't work!:).
2. For X-mas: Add one red hot on top of each cookie.
Title: Giant Strawberry Shortcake
Ingredients:
- 1 3/4 all-purpose flour
- 5 sugar
- 1/2 salt
- 1 baking powder
- 4 butter
- 1/4 heavy cream
- 1/4 milk
- 3 -4 strawberries
- chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. Blend flour, 3 tbsp of the sugar, salt, baking powder, and, butter until the mixture resembles a coarse meal.
3. Add the cream and milk, and mix to form a soft dough.
4. Turn the dough out onto a lightly floured surface and roll to a 1/2 inch thickness.
5. Form dough into 7 inch diameter circle.
6. Place round on ungreased cookie sheet and bake for 12-20 minutes, until cake springs back.
7. Remove shortcake and place on wire rack to cool.
8. Place the strawberries in a large bowl with the rest of the sugar and let sit for up to 2 hours until a juicy syrup forms in the bowl.
9. Slice the shortcake in half horizontally, and place the bottom half on a plate.
10. Spread a generous portion of whipped cream on the bottom half, and then spoon some strawberries and juice on top of that.
11. Place the other half on top of the strawberries and spread more whipped cream and strawberries on top.
12. Sprinkle chocolate chips on top (if desired).
Title: Lemon Pastel / Pastel De Limon
Ingredients:
- 1 sugar
- 1/2 fresh lemon juice
- 3 eggs
- 3 lemon slice
- 1/2 mint sprig
Instructions:
1. Preheat oven to 325*F.
2. Whisk sugar, lemon juice, eggs and eggs yolks in a large bowl until well-blended.
3. Gradually whisk in the whipping cream.
4. Strain through a sieve into 4x3/4 cup custard cups.
5. Arrange cups in a baking pan and add enough hot water to come half-way up the sides of the custard cups.
6. Bake, about 30 minutes, until custards are barely set in the centre.
7. Remove cups from water and cool slightly.
8. Cover, then refrigerate overnight.
9. (This can be prepared 2 days ahead and kept refrigerated).
Title: Chocolate Crunchies
Ingredients:
- 6 marshmallows
- 27 milk
- 2 vanilla extract
- 1 rice
- 3 angel flake coconut
- 1/2 pecans
- 1/2
Instructions:
1. Melt chocolate over low heat, stirring until melted. Stir in marshmallows, milk and rum flavoring; continue stirring over low heat until melted.
2. Add cereal, coconut and nuts. Mix lightly. Cool slightly.
3. Form into 1-inch balls.
4. Roll in additional coconut or nuts, if desired. Chill until firm.