lumicero/recipes-ing2inst huggingface dataset:
Title: No Bake Cookies
Ingredients:
- 4 butter
- 1/2 milk
- 2 sugar
- 1 peanut butter
- 3 oats
- 3 vanilla extract
- 1
Instructions:
1. Place Choc Chips, Peanut Butter, Vanilla Extract & Oats in a Mixing Bowl.
2. Place Butter, Sugar, & Milk in a sauce pan.
3. Bring to a Rolling Bowl for 1 minute.
4. Pour hot mixture in the dry mixture.
5. Stir Well.
6. Spoon Batter onto Wax Paper.
7. Let cool.
8. I like to stick my cookies in the refrigerater until they harden.
Title: Girl Scout Cookie Thin Mint Terrine
Ingredients:
- 1 dark chocolate
- 1 butter
- 2 water
- 2 heavy cream
- 2 1/2 framboise eau-de-vie
- 2 fresh raspberries
- 1 frozen raspberries
- 1 raspberry sauce
- mint sprig
Instructions:
1. Line a terrine mold with oiled plastic wrap.
2. Line mold with some of the Thin Mints, whole or crumbled.
3. Melt chocolate with butter and water in top of a double boiler.
4. Cool slightly.
5. Fold in lightly whipped cream and framboise, if using.
6. Fill mold halfway up with chocolate whipped cream.
7. Layer raspberries and shortbread cookies through middle.
8. Top with remaining chocolate whipped cream and remaining Thin Mints.
9. Fold plastic wrap over top and chill overnight.
10. To serve, place some raspberry sauce on a plate and top with a slice of the terrine.
11. Garnish with whipped cream rosettes and mint sprigs, if desired.
Title: Crock Pot Dulce De Leche
Ingredients:
- 1 vanilla bean
- 4 granulated sugar
- 1 2/3 water
- 1/4 baking soda
- 1/4
Instructions:
1. Place vanilla bean, 3 cups of milk, sugar, water and baking soda in slow cooker.
2. Whisk together.
3. Cook for 9 hours on HIGH, uncovered.
4. Remove vanilla bean and whisk milk mixture gently.
5. Use a dull-edged knife to carefully scrape down the crust of sugar that accumulates on sides of the insert.
6. Do not skim foam.
7. Continue cooking for 1 more hour, stirring every 20 minutes until mixture is a rich medium-caramel color and has thickened to the consistency of melted ice cream.
8. In the mean time, warm remaining cup of milk in small saucepan.
9. Turn off slow cooker and stir in the warm milk.
10. Remove the inset and allow to cool for 10 minutes.
11. Scrape into bowl and let come to room temperature.
12. Refrigerate it in tightly covered container for up to 3 months.
Title: Flourless Chocolate-Almond Cakes
Ingredients:
- 3 unsalted butter
- 6 sugar
- 2/3 sugar
- 2 eggs
- 4 bittersweet chocolate
- 1/2 confectioners' sugar
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly butter eight 3-inch wide, 2-inch deep metal rings or 6-ounce tuna cans, bottoms removed; coated with flour (gluten-free flour if necessary).
3. Butter a large rimmed baking sheet and arrange the molds on the sheet.
4. Spread the sliced almonds on another rimmed baking sheet and toast in the oven for about 6 minutes, stirring a few times, until golden brown.
5. Transfer the almonds to a plate and let cool completely.
6. Set aside 1/2 cup for garnish; pulse the remaining almonds in a food processor until finely ground.
7. Leave the oven on.
8. In a large bowl, using an electric mixer, beat the butter with 2/3 cup of the sugar on moderately high speed until light and fluffy, about 5 minutes.
9. Beat in the egg yolks, 1 at a time, until thoroughly incorporated.
10. Fold in the ground almonds and the chocolate.
11. In a large bowl, beat all six egg whites until soft peaks form.
12. Add the remaining 2 T of sugar and beat until firm, glossy peaks form.
13. Fold one-third of the beaten whites into the chocolate mixture to loosen it, then fold in the remaining whites just until blended.
14. Spoon the batter into the prepared molds, filling them three-quarters full.
15. Bake the chocolate-almond cakes for about 25 minutes, or until risen and just set in the center.
16. Let the cakes cool slightly in the molds.
17. Run a thin knife around the sides of the molds, then lift them off the cakes.
18. Transfer the cakes to individual plates.
19. Garnish the tops of the cakes with the reserved toasted almonds and dust them with confectioners' sugar.
20. Spoon a dollop of whipped cream alongside and serve.
Title: Almond Butter Frosting
Ingredients:
- 1/2 butter
- 1/3 almond butter
- 1 vanilla extract
- 1 molasses
- 1 1/4 powdered sugar
Instructions:
1. whip butter until fluffy.
2. add almond butter and continue whipping.
3. add vanilla extract an molasses.
4. slowly add powdered sugar and whip until blended and fluffy.
Title: Knightens Cocoa Cake Frosting
Ingredients:
- 1/2 butter
- 2/3 margarine
- 3 powdered sugar
- 1/3 milk
- 1 vanilla extract
Instructions:
1. Melt butter.
2. Stir in cocoa.
3. Alternate adding powdered sugar and milk, beating to spreading consistency.
4. Add small amount additional milk, if needed.
5. Stir in vanilla.
Title: Blue Ribbon Carrot Cake [with Buttermilk Glaze]
Ingredients:
- 1 granulated sugar
- 1/2 baking soda
- 1/2 buttermilk
- 1/4 butter
- 1 light corn syrup
- 1 vanilla extract
- 2 all-purpose flour
- 2 baking soda
- 2 cinnamon
- 1/2 salt
- 3 eggs
- 3/4 buttermilk
- 3/4 granulated sugar
- 2 vanilla extract
- 2 crushed pineapple
- 1 carrots
- 2 seedless raisin
- 3 1/2 walnuts
- 1 butter
- 1 cream cheese
- 1/4 vanilla extract
- 1 powdered sugar
- 1
- 2
- 1
Instructions:
1. For Buttermilk Glaze:
2. In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
3. Bring to a boil.
4. Cook 5 minutes, stirring occasionally.
5. Remove from heat and stir in vanilla.
6. Set aside until cake is baked.
7. For cake:
8. Preheat oven to 350.
9. Generously grease a 9x13 baking dish or 2 9" cake pans.
10. Sift flour, baking soda, cinnamon and salt together.
11. Set aside.
12. In large bowl, beat eggs.
13. Add oil, buttermilk, sugar and vanilla and mix well.
14. Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
15. Pour into prepared pan.
16. Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
17. Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
18. Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
19. For Frosting:
20. In large bowl, cream butter and cream cheese until fluffy.
21. Add vanilla, powdered sugar, orange juice and orange peel.
22. Mix until smooth.
23. Frost cake and refrigerate until frosting is set.
24. Serve cake chilled.
Title: Chocolate Cranberry Cookies - Mix in a Jar
Ingredients:
- 2 1/2 flour
- 1 sugar
- 1 baking powder
- 1 salt
- 3/4 dried sweetened cranberries
- 3/4 vanilla
- 1 eggs
- 2 sugar
- 3/4
Instructions:
1. *JarMix Instructions*.
2. In medium bowl, combine flour, sugar, baking powder and salt, stirring to mix well.
3. In 1-qt jar, place half of the flour mixture and press down firmly.
4. Place cranberries in jar and then cover with chocolate chips.
5. Place remaining flour mixture over chocolate chips.
6. Place lid on jar.
7. *PreparationInstructions*.
8. Preheat oven to 375°F.
9. Empty contents of jar into large mixing bowl.
10. Add vanilla, eggs and oil.
11. Beat on low speed until thoroughly blended (dough may be crumbly).
12. Shape into 1 1/2-inch balls and roll in sugar.
13. Place 3 inches apart on ungreased cookie sheet.
14. Bake for 10 minutes, until very lightly browned edges.
15. Cool for 1 minute and transfer to cooling rack.
Title: Fruit Cream
Ingredients:
- 200 heavy cream
- 1 banana
- 1 mango
- 1 apple
- 1 pear
- 6 grapes
- 4 strawberries
- 1/2 icing sugar
- 2 vanilla essence
Instructions:
1. Cut fruit into small pieces (I usually dice them). Grapes can be cut horizontally into 3 parts.
2. Put the cream in a medium bowl and add sugar. Stir slowly until mixed well. Add more sugar if the taste is creamy. The taste should be sweet not creamy. Now add vanilla and mix well. Add all the fruit and mix again. Chill and serve.
3. Consume on the same day as it would end up turning sour.
4. The consistency of this dessert should not be liquid. The fruits should be well coated with the cream.
5. You can also add a number of variations of your choice such as chocolate chips or cocoa powder or almond essence--lots of other things, but we usually enjoy it plain.
6. If conscious about calories in cream , you can also substitute the cream with beaten yogurt.
Title: Somebody's Mother's Mother's Pie Crust
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 butter
- 1
- 3
Instructions:
1. Sift the flour with the salt into a bowl.
2. With a pastry blender or the fingertips, blend the butter into the flour and salt mixture. Stir in the egg yolk and water.
3. Form the pastry into a ball. Wrap it in wax paper and chill for two hours. Knead the pastry for one minute or until it holds together.
4. Roll on lightly floured board and fit the pastry into 9" pie plate. You will have enough to use for stripping or ad added strip around the edge.
Title: Fudgy Sour Milk Chocolate Cake
Ingredients:
- 1 3/4 vinegar
- 2 flour
- 2 2/3 salt
- 1/4 baking soda
- 2 shortening
- 4 eggs
- 2/3 sugar
- 2 light brown sugar
- 1 vanilla
- 1
- 2
Instructions:
1. Combine milk and vinegar, set aside to sour.
2. Sift flour, salt, baking soda, and cocoa in bowl, set aside.
3. With electric mixer beat shortening and sugars until fluffy; beat in eggs and vanilla.
4. Add flour mixture alternately with sour milk.
5. Bake into two 9-inch round for 25 to 30 minutes at 350' F degrees.
6. Cool completely.
7. Frost with favorite frosting.
Title: Fruit Ambrosia
Ingredients:
- 2 fresh pineapple
- 2 oranges
- 1 -2 banana
- 2 nectarines
- 3 -4 fresh strawberries
- 1/2 candied ginger
- 1/4 coconut
- 1/4 honey
- 1/4 cognac
- lemon juice
Instructions:
1. Peel the fruit, cut it up, and toss very lightly in a bowl, together with the ginger and coconut.
2. Cover and put aside to chill.
3. Mix a dressing of equal parts of honey, brandy or liqueur, and lemon juice.
4. Then, if it is either too sweet or too tart for your taste, add slightly more lemon juice or honey.
5. Just before serving, toss again with the dressing.
Title: Mini Peanut Butter Cup Bars
Ingredients:
- 16 unsalted butter
- 1 3/4 all-purpose flour
- 1/2 granulated sugar
- 1/4 salt
- 1 sweetened condensed milk
- 14 vanilla
- 1
Instructions:
1. Preheat oven to 350.
2. In a large mixing bowl, beat butter until creamy.
3. Mix in flour, sugar and salt just until the mixture is crumbly.
4. Scoop out about 2 cups of the mixture (reserving the rest of the mixture) and scatter it in the bottom of a 9" x 13" baking pan lightly coated with nonstick spray.
5. Evenly pat the mixture down to form a crust - if it is sticky at all, use a piece of plastic wrap to help press down.
6. Place the baking pan in the oven and bake until the edges have started to turn a golden brown color, about 10-15 minutes.
7. Meanwhile, in a small saucepan, add the peanut butter chips and sweetened condensed milk.
8. Heat over low and stir until the chips have melted and the mixture is smooth.
9. Remove from the heat and stir in vanilla.
10. Quickly pour the mixture over the hot crust and use an off-set spatula to evenly spread the mixture.
11. Combine the reserved crumbles and mini peanut butter cups - evenly scatter over the top of the peanut butter filling.
12. Place back in the oven and bake until the center is set, about 25 - 30 minutes.
13. Remove and place on a wire rack to cool completely before cutting into bars.
Title: Tea Poached Asian Pears
Ingredients:
- 2 sugar
- 2 dry white wine
- 1 1/2 fresh ginger
- 2 cinnamon sticks
- 1 allspice berry
- 2 orange zest
- 4 Asian pears
- 4
Instructions:
1. Preheat oven to 275 degrees F. In a large oven-safe saucepan, bring sugar and 3 cups water to a boil over medium heat; cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Add wine, ginger, cinnamon, allspice, tea leaves, and orange zest; bring to a boil again. Add pears, remove from heat, and cover; transfer to oven.
2. Bake pears 1 1/2 hours, turning every half hour until tender but still crisp.
3. Remove from oven; let stand until cool enough to handle. Serve warm in cooking liquid.
Title: Chewy Gluten-Free Peanut Butter Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 egg
- 1 baking soda
- 1/2 garbanzo flour
- 1/2 potato starch
- 1 tapioca flour
- 1/4
Instructions:
1. Preheat oven to 375.
2. Make sure you have beaters that can handle thick batter.
3. In a medium bowl, cream margarine and sugars.
4. Beat in egg and peanut butter.
5. In a separate bowl, mix flours and baking soda evenly.
6. Add in two parts to wet ingredients, beating on med-high speed until thoroughly blended.
7. Roll dough into 1-inch balls, and place 2 inches apart onto ungreased baking sheet.
8. You can press them with a fork if desired, but not necessary.
9. Bake 8-10 minutes.
10. Let cool 5 minutes before removing from baking sheet.
Title: Moist Glazed Lemon Cake
Ingredients:
- 1 lemon zest
- 2 instant lemon pudding mix
- 1 canola oil
- 3/4 eggs
- 3 confectioners' sugar
- 1 lemon juice
- 1
- 2
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease a 13 x 9-inch baking dish.
4. In a mixing bowl combine cake mix, lemon zest (if using) oil and eggs; using an electric mixer beat at medium speed for about 1 minute.
5. Add in soda and beat until thoroughly combined.
6. Transfer the batter to prepared baking dish.
7. Bake for about 40-45 minutes or until cake tests done.
8. In a small bowl combine the confectioners sugar with lemon juice until smooth, then carefully spread over the warm cake.
9. Cool on a wire rack.
10. Delicious!
Title: Cranberry Betty (1958)
Ingredients:
- 4 -5 bananas
- 1 brown sugar
- 1 cinnamon
- 3 nutmeg
- 1/2 whole berry cranberry sauce
- 1/4 lemon, zest of
- 1 butter
- 1
- 2
Instructions:
1. Preheat oven to 375°F.
2. Peel and slice the bananas and sprinkle the lemon juice over them. Set aside.
3. Combine sugar, crumbs, cinnamon and nutmeg and mix well. Remove 1/2 cup of mixture and set aside.
4. Place alternate layers of crumb mixture and bananas in a 1 1/2 quart casserole or baking dish.
5. Top with cranberry sauce, reserved crumb mixture, and lemon zest.
6. Dot with butter.
7. Bake 25 minutes.
Title: Brown Butter Rice Cereal Treats With Chocolate Drizzle
Ingredients:
- 6 butter
- 15 mini marshmallows
- 1 pure vanilla extract
- 6 white chocolate chips
- 1/2
Instructions:
1. Rice Cereal Treats:
2. Grease a 9X9 or 8X8 baking dish with cooking spray.
3. Cut butter into evenly sized pieces.
4. In a Dutch oven or large pot, melt butter over medium-high heat. Using your whisk, gently swirl butter around the pan to evenly melt.
5. Once the butter is melted completely, it will begin to foam. Turn heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as the butter is toasty brown and smells nutty, turn heat down to low and add 10 ounces (about 4 cups) of marshmallows. Stir until completely melted. Remove from heat and stir in Nielsen-Massey Ugandan Pure Vanilla Extract. Click here to learn how to properly brown butter.
6. Add puffed rice cereal and the remaining 5 oz. (about 2 cups) of marshmallows. Mix to combine well.
7. Press marshmallow and rice mixture evenly into prepared baking dish. Allow rice cereal treats to cool completely before cutting into squares.
8. White Chocolate Drizzle:
9. In a small microwave-safe bowl, add white chocolate. Heat in the microwave in 30 second intervals, stirring in between intervals. When melted completely, drizzle over the rice cereal treats. Allow treats to cool until chocolate hardens.
10. Optional: Top with all-natural sprinkles or marshmallows.
Title: Fudgy Black-And-White Brownies
Ingredients:
- 19 eggs
- 3 water
- 12 white chocolate chips
- 1 pecan pieces
- 1/2 butter
- 1/4 hot water
- 3 powdered sugar
- 2 vanilla
- 1/4 pecan pieces
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Grease the bottom of a 13x9x2-inch baking pan; set aside. Prepare brownie mix according to package directions. Stir in half of the white baking pieces, all of the semisweet chocolate pieces, and the 1/2 cup of chopped pecans. Spread the batter in the prepared baking pan.
2. Bake about 25-30 minutes or until center is set. Sprinkle with the remaining white baking pieces; bake for 1 minute more. Cool in pan on a wire rack.
3. For frosting, in a small bowl combine melted butter and hot water; stir in powdered sugar, cocoa powder, and vanilla. Beat by hand until smooth. Spoon over top of brownies. Sprinkle with the 3/4 cup pecans. Cool about 1 1/2 hours or until frosting is set. Cut into bars.
Title: My Cousin's Butter Pecan Pound Cake
Ingredients:
- 1 pecans
- 1 water
- 3/4 vanilla
- 1 instant butterscotch pudding mix
- 1 sour cream
- 1 eggs
- 1 canola oil
- 3
- 3/4
Instructions:
1. Preheat oven to 350°.
2. Mix all ingredients except for the morsels and nuts until smooth.
3. Stir in the morsels and pecans.
4. Bake in a greased and floured bundt pan for 50-60 minutes or until cake tests done.
Title: Sticky Gingerbread
Ingredients:
- 225 flour
- 1 salt
- 2 ground ginger
- 1 mixed spice
- 1 bicarbonate of soda
- 50 soft brown sugar
- 100 butter
- 175 margarine
- 50 black treacle
- 150 molasses
- 2 golden syrup
- milk
- eggs
Instructions:
1. Heat oven to 150 degrees C/300 degrees F, Gas mark 2.
2. Grease and line a 7 inch square baking pan.
3. Sieve together flour, salt, spices and bicarbonate of soda.
4. Stir in the sugar.
5. Melt the butter, treacle and syrup over a gentle heat, Gradually beat in the milk making sure the syrup and sugar mixture is not too hot Allow to cool slightly.
6. Add the beaten eggs to the mixture and stir well, next add the dry ingredients to the treacle mixture until combined - do not over mix.
7. Pour into the prepared pan and bake for about 1 and 1/4 hours.
Title: Spiced Chocolate Applesauce Cake
Ingredients:
- 2 1/2 flour
- 1/2 cocoa powder
- 2 baking soda
- 1 cinnamon
- 1 salt
- 1/2 sugar
- 1 eggs
- 2 vanilla extract
- 1 applesauce
- 1 1/2 buttermilk
- 1
Instructions:
1. Preheat the oven to 350°F Line 2 nine-inch round cake pans with parchment paper, and grease the sides of the pans.
2. Sift together flour, cocoa, baking soda, cinnamon and salt; set aside.
3. Beat together the oil and sugar in a mixing bowl.
4. Add the eggs, one at a time, beating well after each addition.
5. Blend in the vanilla and the applesauce.
6. Add the dry ingredients alternately with the buttermilk to creamed mixture, beating well after each addition.
7. Divide the batter evenly between the two pans.
8. Bake in the preheated 350°F oven for 45 to 50 minutes or until cake tests done.
9. Cool 10 minutes in pan on rack.
10. Remove from the pans; cool on rack. Ice with frosting as desired.
Title: Naked Apple Pie
Ingredients:
- 1 egg
- 1/2 brown sugar
- 1 baking powder
- 1/4 salt
- 1/2 flour
- 1 vanilla
- 1/2 white sugar
- 1/2 walnuts
- 2 apples
Instructions:
1. Beat egg.
2. Add sugar and vanilla.
3. Sift flour with salt and baking powder, into egg mixture.
4. Stir in apples and nuts.
5. Spread in a greased 9-inch pie plate.
6. Bake at 350 for 30 minutes.
Title: Creamy Chocolate Frosting
Ingredients:
- 2 3/4 confectioners' sugar
- 6 butter
- 6 evaporated milk
- 5 vanilla extract
- 1
Instructions:
1. In a medium bowl, sift together the confectioner sugar & cocoa powder, set aside.
2. In a large bowl, cream butter until smooth.
3. Gradually beat in sugar mixture alternating with evaporated milk.
4. Blend in vanilla. Beat until light & fluffy.
5. If necessary, adjust consistency with more milk or sugar.
Title: Dump Cake- Pumpkin
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 3 eggs
- 1 granulated sugar
- 1 cinnamon
- 1 walnuts
- 3/4 butter
Instructions:
1. Preheat oven 350.
2. grease a 9x13 cake pan.
3. in a large bowl mix pumpkin, milk, eggs, sugar, and cinnamon until well blended.
4. spread mixture onto pan. (mix will be wet).
5. Sprinkle cake mix ontop of the batter.
6. Sprinkle walnuts ontop of the cake mix.
7. Pour butter over mix and spread gently.
8. Bake 50 minutes.
9. Cool and top with whip cream.
Title: Gingerbread People
Ingredients:
- 3/4 butter
- 3/4 brown sugar
- 1 instant butterscotch pudding mix
- 1 egg
- 2 1/4 flour
- 1 baking soda
- 1 ground ginger
- 1 1/2 ground cinnamon
Instructions:
1. Beat butter, sugar, dry pudding mix, and egg in large bowl with electric mixer on medium speed until well blended.
2. Combine remaining ingredients and gradually add to pudding mixture, beating well after each addition.
3. Cover and refrigerate 1 hour or until dough is firm.
4. Preheat oven to 350 degrees F.
5. Roll out dough on lightly floured surface to 1/4-inch thickness.
6. Cut into gingerbread shapes with 4-inch cookie cutter.
7. Place on greased baking sheets.
8. Use a straw to make a hole near the top of each cookie for hanging.
9. Bake 10 to 12 minutes or until edges are lightly browned.
10. Remove from baking sheets and cool on wire racks.
11. Decorate as desired.
Title: Granny Homemade Banana Pudding
Ingredients:
- 1 1/8 sugar
- 3 1/2 all-purpose flour
- 3 milk
- 2 3/4 butter
- 2 vanilla
- 1 bananas
- 1 sugar
- 8 all-purpose flour
- 1 1/8 milk
- 3 1/2 butter
- 3
- 2 3/4
- 2
Instructions:
1. Cut up bananas and place in casserole dish. Then add layer of vanilla wafers. Repeat layers.
2. In a separate bowl, mix sugar and flour well.
3. Put milk and egg yolks in double boiler and mix well, then add sugar- flour mix. Constantly stir or it will burn.
4. Cook until thick.
5. Remove from heat and add butter and vanilla and stir.
6. Pour over banana and vanilla wafer layers.
7. Meringue: Beat egg whites and a little sugar until stiff.
8. Spread meringue on top and brown in oven.
9. Broil until brown; watch it closely it will brown quickly.
10. * The meringue is optional.
Title: Maple Dumplings
Ingredients:
- 1 2/3 real maple syrup
- 1 1/4 water
- 1 1/2 white flour
- 4 baking powder
- 1/2 salt
- 10 butter
- 3/4 milk
Instructions:
1. Mix all dry ingredients - cut in butter with a knife until the butter is the size of peas, mix in the milk gently to obtain a soft batter (not runny) do not overmix.
2. Mix maple syrup and water in a pot that has a lid. Bring to a boil. Cook on low heat for about 5 minutes. (you can mix the dry ingredients while this is cooking).
3. Place tablespoon full of batter one at a time in the boiling syrup, cover, let simmer 15 minutes without lifting the cover. Serve immediately.
Title: Pear Lime Gelatin
Ingredients:
- 1 cream cheese
- 1
Instructions:
1. Drain the pears, reserving juice.
2. Set the pears aside and measure juice, adding water if necessary to equal 1 1/2 cups.
3. Pour juice into a medium saucepan; bring to a boil.
4. Add gelatin and stir until completely dissolved.
5. Gradually add cream cheese, whisking until smooth.
6. Cover and refrigerate until cool.
7. Mash reserved pears; fold into gelatin mixture.
8. Fold in whipped topping.
9. Pour into a 6 cup serving bowl, and chill until set.
10. Cooking time includes refrigeration time.
Title: Apple Crisp
Ingredients:
- 1 sliced apples
- 1/2 sugar
- 1/4 brown sugar
- 2 flour
- 1/4 nutmeg
- 1/2 cinnamon
- 1/4 salt
- 1 lemon juice
- 3/4 brown sugar
- 1/2 all-purpose flour
- 1/2 quick oats
- 1/3 butter
- 3/4 cinnamon
- 1/2 nutmeg
Instructions:
1. Mix together all of the filling ingredients.
2. Place apple filling in greased 8 x 8 inch baking dish.
3. Combine all remaining ingredients and sprinkle over apples.
4. Bake at 375 degrees for approximately 30 minutes or until topping is golden brown.
5. Serve warm.
Title: Coconut Meringue Cake
Ingredients:
- 1/4 shortening
- 1/2 sugar
- 2 all-purpose flour
- 1 baking powder
- 1 cream of tartar
- 2 salt
- 1/4 milk
- 1/4 sugar
- 1/2 coconut
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Grease a 9” square cake pan and dust lightly with flour.
3. Cream shortening and gradually blend in sugar.
4. Beat until light and fluffy.
5. Add egg yolks and beat until well combined.
6. Blend in grated orange rind.
7. Blend together flour, baking powder, cream of tartar and salt.
8. Add dry ingredients to creamed mixture, alternately with milk. Blend after each addition.
9. Pour batter into prepared pan.
10. For topping: Beat egg white to soft peaks, gradually beat in sugar, then fold in coconut.
11. Spread carefully over cake batter.
12. Bake for 45 minutes.