lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Covered Surprise Cookies
Ingredients:
- 3/4 sugar
- 3/4 butter
- 1 egg
- 1 1/2 vanilla
- 1 3/4 all-purpose flour
- 1/3 baking powder
- 1/2 maraschino cherries
- 1 cherry juice
- 1
- 2
Instructions:
1. Heat oven to 350°F
2. Combine sugar and butter in large bowl.
3. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg and vanilla; continue beating until well mixed.
5. Add all remaining cookie ingredients except cherries.
6. Reduce speed to low; beat until well mixed.
7. Shape dough into 1-inch balls.
8. Place 1 inch apart onto ungreased cookie sheets.
9. Press cherry half into center of each cookie, making sure cherry halves are dry.
10. Bake for 8 to 10 minutes or until set.
11. Cool completely.
12. Meanwhile, combine all frosting ingredients in 1-quart saucepan.
13. Cook over low heat, stirring occasionally, until chips are melted and frosting is smooth (4 to 5 minutes).
14. Frost each cooled cookie with (+/-)1/2 teaspoon frosting.
15. Make sure cherry is COVERED.
16. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.
Title: Butter-Baked Apples
Ingredients:
- 6 green apples
- 1/4 butter
- 3 lemon juice
- 1 brown sugar
- 1 cinnamon
- 1 nutmeg
Instructions:
1. peel, core, and cut apples in half, and place in slow cooker.
2. Drizzle with melted butter, and lemon juice.
3. Sprinkle with sugar, cinnamon, and nutmeg.
4. Cover & cook on low for 3 hours, or on high for about 2 hours.
5. It can be served with vanilla ice cream.
Title: Amish Graham Cracker Fluff
Ingredients:
- 2 sugar
- 1 1/2 milk
- 2/3 unflavored gelatin
- 1 cold water
- 1/2 butter
- 2 brown sugar
- 1 graham crackers
- 3
- 12
Instructions:
1. beat the egg yolks, sugar and milk.
2. cook until slightly thickened.
3. soak gelatin in cold water, pour over hot mixture.and stir.
4. chill until slightly thickened.
5. add beaten egg whites, and whipped cream.
6. mix butter, brown sugar and crackers.
7. line bottom of pan with half of the cracker crumbs.
8. put in your pudding and add the remaining crumbs on top --
9. refrigerate till well chilled.
10. you can make this a day ahead.
Title: Apple and Passionfruit Crumble
Ingredients:
- 4 gala apples
- 1/2 passion fruit
- 3 -4 sugar
- 1 butter
- 4 vanilla ice cream
Instructions:
1. Preheat the oven to 350°F Lightly grease a baking dish with butter.
2. Core and cut the apples into eighths (1/2 inch wide wedges).
3. Place the apple wedges flat in the baking dish and sprinkle evenly with sugar.
4. Spoon passionfruit pulp evenly over apples.
5. Cover the dish tightly with foil and bake in oven for 25-30 minutes or until soft.
6. Remove baking dish from oven and spoon mixture into 4 ramekins, evenly. Crumble the ANZAC biscuits over each ramekin and bake in oven for 7-10 minutes or until golden brown.
7. Top each crumble with a scoop of ice cream and serve while hot.
Title: Spiced Rum Balls
Ingredients:
- 3 3/4 confectioners' sugar
- 1 1/2 nutmeg
- 3/4 cinnamon
- 3/4 ground ginger
- 1/2 light corn syrup
- 3 brandy
- 1/3 rum
- 1/3
Instructions:
1. Crush vanilla wafers in food processor.
2. In mixer, combine crushed vanilla wafers with confectioner's sugar and all spices.
3. Add corn syrup, then brandy and rum.
4. Mix until all are combined well.
5. Roll into 1 inch balls and chill on baking sheets until firm.
6. Roll in confectioner's sugar.
7. Store in airtight container.
Title: Irresistible Peanut Butter Cookies
Ingredients:
- 3/4 brown sugar
- 1/2 milk
- 1 1/4 vanilla extract
- 3 egg
- 1 baking soda
- 1 salt
- 1 3/4
- 3/4
Instructions:
1. HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
2. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
3. BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Title: Caramelized Bread Pudding With Chocolate & Cinnamon
Ingredients:
- 2 unsalted butter
- 4 -5 extra-large eggs
- 3 brown sugar
- 2 heavy cream
- 1/4 pure vanilla extract
- 1 1/2 ground cinnamon
- 1 1/4 nutmeg
- 1 kosher salt
- 1/2 bittersweet chocolate
- 1/4 granulated sugar
- 1/4
- 3/4
- 1
Instructions:
1. Preheat the oven to 350 degrees F. Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
2. Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
3. Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
4. Let the bread pudding cool at least 10 minutes.
5. If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. If you don't have a torch, You run the pudding under the broiler to caramelize, but be careful not to curdle the custard underneath. Serve the bread pudding from the baking dish at the table, using a big spoon.
Title: Baked Bananas
Ingredients:
- 4 bananas
- 1 brown sugar
- 1/2 cinnamon
- 1 butter
- 1
Instructions:
1. Peel bananas, then cut in half length-wise.
2. Butter bottom of baking dish, and add single layer of bananas, cutting bananas in half if necessary.
3. Pour orange juice over bananas, adding enough to cover bananas half way up.
4. Sprinkle with brown sugar and cinnamon.
5. Bake at 375 degrees for 15-20 minutes.
6. Optional: try using rum instead of orange juice, or use some of both.
Title: Almond Cake
Ingredients:
- 2 eggs
- 10 sugar
- 2 sugar
- 1/2 vanilla
- 1/2
- 1
- 1/2
Instructions:
1. Beat eggs with 2 cups sugar until white. Wash almonds, dry them and grind in the mincer.
2. Mix almond mass in eggs and whisk 10-20 minutes.
3. Grease two cake pans with butter and sprinkle them with the bread crumbs.
4. Bake in 375 degree F oven for 12-15 minutes. Pour cream into a pan, add 1 cup sugar and the vanilla.
5. Boil on low heat stirring regularly until dense and light brown. Cool down and whip.
6. Place one of the cakes on a dish, spread cream on it. Cover with the other cake and spread the rest of cream. Decorate with chopped almonds.
Title: Irish Cream Angel Food Cake (Gluten-Free)
Ingredients:
- 6 eggs
- 1 confectioners' sugar
- 1/2 Baileys Irish Cream
- 1 1/4 boiling water
- 2 low-fat cream cheese
- 3 confectioners' sugar
- 1/4 heavy cream
- 8
- 1
- 1/2
Instructions:
1. Preheat the oven to 300 F convection or 325 F static.
2. Sift the All Purpose Flour, cocoa and confectioners sugar together in a small bowl and set aside.
3. Separate the eggs, beating the whites until stiff peaks form, then set that bowl aside.
4. In another bowl, beat the yolks and the granulated sugar until light. Add the boiling water and Bailey's next, beating until blended. Finally, stir in the flour-confectioners sugar mixture until incorporated.
5. Fold the beaten whites into the other mixture by gently stirring with a rubber spatula. When mixed, pour into an ungreased 10-inch tube or spring form pan.
6. Bake for 30 minutes, then increase the heat to 325 F convection or 350 F static and bake for another 20-25 minutes, or until a cake tester comes out clean.
7. Invert the pan and allow to cool before removing the cake by sliding a knife around the outside of the cake to release the cake from the sides.
8. Glaze: Whip the cream cheese and sugar until smooth, then slowly stir in the cream to make spread-able consistency. Drizzle over cake and sprinkle chocolate shavings on top.
Title: Biscotti
Ingredients:
- 3 1/2 flour
- 2 baking powder
- 1 sugar
- 1/2 butter
- 6 eggs
- 1 vanilla extract
- 1
- 2
- 1
Instructions:
1. Combine flour and baking powder.
2. Set aside.
3. Combine sugar and butter until fluffy.
4. Add eggs.
5. Mix in vanilla, almond, rind, juice.
6. Mix in flour mixture.
7. Add your choice of cranberries, poppy seeds, roasted almonds slivers, chocolate chips etc -- to make them your own.
8. Turn dough out onto flour surface (should be sticky).
9. Lightly turn out and cover in flour.
10. Cut dough in half and place on baking sheet.
11. Cook until edge turns brown.
12. Cut into Individual slices and return to oven to cook.
13. Cook to desired softness-hardness
14. The longer you leave them in the harder/more dried out the cookies will be - optimal for dipping in coffee :).
Title: Healthy Muffins/Cookies
Ingredients:
- 1 oatmeal
- 1/8 toasted wheat germ
- 1/8 flax seed meal
- 1/8 flax seed
- 1/2 all-purpose flour
- 1/4 Splenda granular
- 1/4 baking powder
- 1/8 salt
- 1/8 cinnamon
- 1 1/4 egg
- 1/2 buttermilk
- 1 carrot
- 1 raisins
- 1 1/2 applesauce
- 1/4 banana
- 1 vanilla
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 400 & grease cookie sheet.
2. Mix dry ingredients in small bowl.
3. Mix other ingredients in medium bowl.
4. Mix together.
5. Drop by spoonful onto cookie sheet.
6. Bake for 15-20 minutes.
Title: Honey-Lime Fruit Toss
Ingredients:
- 1 pineapple chunks
- 1 mandarin oranges
- 1 banana
- 1 strawberry
- 1 kiwi fruit
- 1/4 lemon, rind of
- 2 lime juice
- 1 honey
Instructions:
1. Combine first 6 ingredients.
2. For dressing, stir reserved pineapple juice with last three ingredients.
3. Toss fruit and dressing.
Title: Buttery Mexican Wedding Cookies
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1 pecans
Instructions:
1. Preheat oven to 275 degrees. In a large mixing bowl with an electric mixer on medium speed cream together butter and sugar until smooth. Beat in vanilla. Gradually add flour and mix just until blended. Stir in pecans.
2. With floured hands roll dough into 1 inch sized balls, continue to dust your hands with more flour as you make more balls. Place balls 1 inch apart onto ungreased baking sheets.
3. Bake for 30 to 35 minutes. When cool enough to handle, but still warm roll cookies in additional powdered sugar. Place cookies onto cooling racks to cool completely.
Title: Spicy Pumpkin Loaf
Ingredients:
- 3 3/4 flour
- 2 baking soda
- 2 cinnamon
- 1 salt
- 1 nutmeg
- 1/2 ginger
- 1/2 ground cloves
- 1 butter
- 2 margarine
- 4 sugar
- 1 1/2 eggs
- 12 canned pumpkin
- 1 chocolate chips
- 1 powdered sugar
- 1/4 nutmeg
- 1/4 cinnamon
- 1 clove
Instructions:
1. Combine dry ingredients.
2. Cream 2 sticks of butter or margarine.
3. Gradually add 2 cups of sugar ( I cut this in half and it's still sweet). Cream well.
4. Blend in and beat well 4 eggs.
5. At low speed add dry ingredients alternately with 1 1/2 cups canned or cooked pumpkin, beginning and ending with dry ingredients. Stir in 12 oz. pkg. chocolate chips and nuts. Turn into 2 greased 9X5 loaf pans. Bake at 350 degrees for 1 hour. Cool then drizzle with spice glaze.
6. SPICE GLAZE: Combine all ingredients and blend in 3-4 teaspoons hot water until consistency of a glaze.
Title: Toll House Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 2
- 1
Instructions:
1. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
2. BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
3. PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
4. FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
Title: Eggless Chocolate Mousse
Ingredients:
- 2 1/2 milk
- 10 sugar
- 3 cocoa powder
- 100 dark chocolate
- 10 powdered sugar
- 2 vanilla essence
- 200
- 2
- 1
Instructions:
1. Soak the china grass in 3/4 cup of cold water for 1 hour.
2. Put to cook on a slow flame until it dissolves.
3. Put 2 cups of milk to boil with the sugar, cocoa powder and dark chocolate.
4. To the remaining 1/2 cup milk, add the custard powder and boil.
5. When the milk starts boiling, add to the cocoa mixture and go on stirring and cooking for 1 minute.
6. When the china grass is completely dissolved, add to the boiling custard and cook again for 2 minutes.
7. Strain the mixture and go on stirring till it gets slightly cold.
8. Beat the cream with powdered sugar, add vanilla essence and mix well.
9. Add to the cocoa mixture and put it to set.
10. Once it sets, chill thoroughly, decorate with cream and chocolate curls and serve cold.
Title: Caramel Bites
Ingredients:
- 1 butter
- 1 sugar
- 1 dark corn syrup
- 1 sweetened condensed milk
- 1 pure vanilla extract
Instructions:
1. Line an 8-in.-square pan with foil; grease the foil with 1 teaspoon butter and set aside.
2. In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring.
3. Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla.
4. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. makes about 2-1/2 pounds.
Title: Apple Pudding
Ingredients:
- 2 apples
- 1 sugar
- 1 egg
- 1 flour
- 1/2 salt
- 1 baking soda
- 1 1/2 cinnamon
- 1 vanilla
- 1/2 sugar
- 1/2 brown sugar
- 1/2 oleo
- 1/4 flour
- 2 water
- 1
Instructions:
1. MIX APPLES, 1 CUP SUGAR, EGG, 1 CUP FLOUR, SALT, SODA, AND CINNAMON IN ORDER.
2. STIR IN VANILLA AND NUTS.
3. POUR IN UNGREASED 8 INCH DISH.
4. BAKE AT 350 DEGREES FOR 35 minutes.
5. MIX TOGETHER 1/2 CUP SUGAR, BROWN SUGAR, OLEO, 2 T FLOUR AND WATER.
6. COOK UNTIL THICK.
7. POUR OVER PUDDING AS SOON AS OUT OF OVEN.
8. SERVE WITH WHIPPED CREAM OR ICE CREAM.
Title: Double Chocolate Peanut Butter Pie
Ingredients:
- 4 unsalted butter
- 1/4 cream cheese
- 8 chunky peanut butter
- 8 sugar
- 1 pure vanilla extract
- 1/2 heavy cream
- 2 kosher salt
- 1 heavy cream
- 3/4
- 4
- 1/2
Instructions:
1. MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
2. MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
3. MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
4. Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
Title: Buttercream Icing
Ingredients:
- 1 unsalted butter
- 1 vanilla extract
- 1/4 water
- 1/4 salt
- 1/2 confectioners' sugar
- 1/2
- 2
- 1/4
Instructions:
1. In a large mixing bowl, whip butter until perfectly smooth. Add the rest of ingredients, minus sugar, and mix well to incorporate. (I use the meringue powder if I'm making a lot of detailed decorations for the cake--it helps hold the shape better. But if you're simply frosting the cake or cookies, it's not necessary).
2. Add sugar gradually. You do not have to put all the sugar in, if the icing becomes too stiff. Mix on medium speed until light and fluffy. The icing should be of spreadable consistency--slightly firmer than softened butter, but not as stiff as cold cream cheese. If it's too stiff, add more water, one tablespoon at a time, until the desired consistency is met.
3. Keep unrefrigerated for 2 weeks in a reasonably cool room. Keeps indefinitely in fridge.
4. NOTE: If using a hand-held mixer, don't add all of the sugar, or you'll ruin your mixer. When icing is nice and fluffy, then add the rest of sugar, or enough to make it a spreadable consistency. If your mixer gets too hot (set a timer), turn it off for twenty minutes or you'll ruin the motor.
Title: Hazelnut Meringue Cake
Ingredients:
- 4 butter
- 1 granulated sugar
- 1 pure vanilla extract
- 1 cider vinegar
- 1 cornstarch
- 2/3 toasted hazelnuts
- 2 toasted hazelnuts
- 1/3 plain yogurt
- 2 honey
- 2 heavy whipping cream
- 1 fresh raspberry
- 1 confectioners' sugar
Instructions:
1. Preheat the oven to 350F (325F for a convection oven). Grease and line two 8-inch round cake pans with parchment paper.
2. For the meringue, beat the egg whites in a clean bowl until stiff peaks form. Gradually beat in the sugar to make a stiff and glossy meringue. Fold in the vanilla extract, vinegar, cornstarch and ground hazelnuts.
3. Divide the mixture evenly between the two prepared pans and level the surface. Scatter the chopped hazelnuts over the top of one, then bake in the over for 50 - 60 minutes, or until crisp. Turn out on a wire rack until cool.
4. For the filling, stir the yogurt, whiskey and honey together in a bowl. Whip the cream in a separate bowl until soft peaks form, then fold into the yogurt mixture together with the raspberries.
5. Sandwich the two meringues together with the cream mixture, with the nut-topped meringue uppermost. Dust with confectioner's sugar and serve in slices.
Title: Caramel Apricot Thumbprint Cookies
Ingredients:
- 1/2 light brown sugar
- 1 eggs
- 3 water
- 2 vanilla extract
- 1 1/2 salt
- 1/4 pecans
- 2
- 1/2
Instructions:
1. HEAT oven to 350°F Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
2. BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
3. BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about two teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
4. BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon caramel topping into the indentation of each cookie. Then place about 1/2 teaspoon preserves on top of the caramel. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.
Title: Chocolate Chip and Walnut Banana Bread Muffins
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking soda
- 1/4 salt
- 2 eggs
- 1/2 butter
- 1/2 - 1 vanilla
- 1 sugar
- 4 bananas
- 1/2 walnuts
- 1/2 chocolate chips
Instructions:
1. Sift the flour, baking soda and salt into a bowl. Set aside.
2. Whisk the eggs and the vanilla together. Set aside.
3. Preheat oven to 350°F.
4. Cream together the butter and sugar until light and fluffy (I use a Kitchen Aid stand mixer for this).
5. Gradually pour the egg mixture into the butter while mixing until incorporated.
6. Add the bananas and stir until incorporated.
7. Mix in the flour mixture until just incorporated with a spatula.
8. Pour in the walnuts and chocolate chips and gently fold into mixture.
9. Place mixture in a paper-line muffin tray and bake for about 20 minutes or until a toothpick comes out clean. (All tray sizes and ovens are different so keep an eye on them).
Title: All for One Cookies
Ingredients:
- 4 flour
- 2 granulated sugar
- 1 cream of tartar
- 1 baking soda
- 1 butter
- 1 canola oil
- 1 vanilla
- milk
- egg
Instructions:
1. Cream butter, oil sugar, milk, extract, and egg.
2. Add dry ingredients and add in what you like:
3. Chocolate chips.
4. Roll cookies in cinnamon sugar/sugar.
5. Add cocoa to half the batter to make choc/vanilla.
6. Use whatever extract you like.
7. Be creative.
8. Bake at 350°F for 10-12 minutes on greased sheet. Cool couple minutes.
9. You can do a lot with this basic recipe.
Title: Snicker Doodle Coffeecake
Ingredients:
- 3 flour
- 3/4 brown sugar
- 1 1/2 cinnamon
- 1/2 shortening
- 1/2 sugar
- 1 egg
- 1 milk
- 1 flour
- 2 1/2 baking powder
- 2 vanilla
- 1/2
Instructions:
1. cream.
2. sugar and shortening.
3. beat in egg.
4. sift flour and baking powder together.
5. add alternately with milk.
6. add flavorings. it will be thick
7. pour into oiled 7x12 " pan.( i used smaller pan ).
8. combine topping ingredients.
9. sprinkle on cake.
10. bake in 325 degree oven 25 minutes( i did about 45- 50 minutes ).
11. it says 15 big servings ,i have my doubts. not even close.
Title: Nectarine and Blueberry Tart
Ingredients:
- 1 2/3 all-purpose flour
- 1 salt
- 1 sugar
- 8 butter
- 1 water
- 1 sugar
- 3 cornstarch
- 2 nectarines
- 1/2 blueberries
- 1
Instructions:
1. To make tart, place flour, salt and sugar in processor and pulse several times.
2. Cut butter into tiny pieces and pulse until mixture looks like bread crumbs.
3. Add water and bring dough into ball.
4. Knead lightly and place in plastic and chill at least 20 minutes.
5. In large bowl whisk sugar with cornstarch and gentle toss in nectarines (and optional blueberries.
6. Sprinkle with lemon juice. Roll out dough on lightly floured board to about a 12-inch round.
7. Fold in half and then half again and place on ungreased baking sheet. Unfold.
8. Pour fruit and juice into pastry and mound in middle. Gently fold up edges around filling leaving 6-inch opening in middle. Pinch folds together and brush with water sprinkle on 1 Tbsp of sugar.
9. Bake in preheated 375°F oven 35-45 minutes until golden.
10. Note: You can easily substitute blackberries for blueberries in this recipe.
Title: Liscombe Lodge Maple Syrup Cream
Ingredients:
- 1 gelatin
- 1/4 cold water
- 1/2 milk
- 2/3 pure maple syrup
- 1/8 salt
- 2 heavy cream
- mint leaf
Instructions:
1. Soak gelatin in cold water for 5 minutes, and then stir into scalded milk.
2. Add maple syrup and salt and chill until mixture begins to thicken, approximately 45 minutes.
3. Prepare whipped cream and gently fold into gelatin mixture.
4. Pour into a large bowl or individual serving dishes. Chill several hours, until firm. Garnish with fruit and mint leaves, if desired.