lumicero/recipes-ing2inst huggingface dataset:
Title: Mom's Chocolate Caramel Apples
Ingredients:
- 4 tart apples
- 1 light corn syrup
- 1/4 brown sugar
- 1 milk
- 1/4 butter
- 2
- 4
Instructions:
1. Wash apples, insert wooden sticks into core at stem side.
2. Boil water in bottom of double-boiler. Place chocolate, corn syrup, sugar and milk in top of double-boiler. Cook, stirring occasionally, until 250 degrees. Add butter, mix well, then remove from boiling water and allow to cool for 2-3 minutes. Place mixture again above boiling water, remove entire double-boiler from heat, but keep mixture over the hot water in order to keep caramel warm and soft for dipping.
3. Dip apples in caramel, stand on waxed paper to cool. Spoon caramel over the stick-end if necessary.
Title: Salad
Ingredients:
- 1 apple
- 1 banana
- 1/2 strawberry
Instructions:
1. cut all friut.
2. mix them.
3. and eat.
Title: Cinnamon Apple Cake
Ingredients:
- 1 1/2 brown sugar
- 1/3 egg
- 1 buttermilk
- 1 baking soda
- 1 vanilla extract
- 1 all-purpose flour
- 2 1/2 sugar
- 2 cinnamon
- 1/2 butter
- 2
- 1
Instructions:
1. Preheat oven to 325°F Grease a 9x13 pan and set aside.
2. In a large bowl combine the first 7 ingredients in the order given with a beater just smooth. Fold in the apples, then pour into the pan.
3. Prepare the topping, combining until it looks like sand. Spread evenly over the batter.
4. Place in the middle of the oven and bake for approximately 45 minutes, or until a cake tester comes out clean when inserted in the middle of the cake.
5. Cake can be served warm or at room temperature.
Title: Pate Brisee
Ingredients:
- 3 3/4 flour
- 1 1/2 salt
- 1 1/2 sugar
- 1 1/2 butter
- 1/2 - 3/4
Instructions:
1. Mix flour, salt, and sugar together.
2. Add butter and cut in with a pastry cutter or two knives.
3. Slowly add between 1/2 cup up to 3/4 cup water while mixing together, until the dough holds together.
4. Put dough on work surface and shape into a square.
5. Divide the dough in 1/2 and wrap each in plastic wrap.
6. Chill at least one hour before using.
Title: Lime Cornmeal Shortbread
Ingredients:
- 3/4 all-purpose flour
- 1/2 cornstarch
- 1/4 salt
- 1/8 sugar
- 1/2 lime zest
- 1 unsalted butter
- 3/4 vanilla extract
- 1/2
- 2
Instructions:
1. Position oven rack in the center of oven; preheat to 300°; have a 9-inch fluted tart pan with a removable bottom at hand.
2. Add the flour, cornmeal, cornstarch, and salt to the bowl of a food processor; pulse until blended.
3. Add in the sugar and lime zest; process for a few seconds, until blended.
4. Scatter the butter cubes over the flour mixture; pulse 6 or 7 times.
5. Add in the vanilla extract; then process for 6 seconds, or until the crumbs are fine and powdery.
6. Process for another 5 to 7 seconds, until the crumbs are clumpier and the dough holds together easily when pressed.
7. Press the crumbs evenly and firmly into the tart pan.
8. Press the back of the tines of a fork all over the edges of the pan, and sprinkle the shortbread with the coarse sugar.
9. Bake for 45-50 minutes, until it is just barely colored around the edges; don’t let it brown.
10. Place the pan on a wire rack; cool for 15 minutes.
11. Remove the rim of the pan, and cut the round into 16 wedges while it is still very warm.
12. Transfer the triangles to the wire rack and cool completely.
Title: Sour Cream Chocolate Chip Cake
Ingredients:
- 1 pecans
- 1/4 whole pecans
- 1 chocolate chips
- 1/4 brown sugar
- 2 cinnamon
- 2 flour
- 1 sugar
- 1/2 butter
- 2 eggs
- 1 sour cream
- 2 vanilla
- 1 1/2 baking powder
- 1 baking soda
- 1 cinnamon
- 1/4 powdered sugar
Instructions:
1. Preheat oven to 350°F Butter a 10- to 12-cup Bundt pan; dust with flour.
2. For topping:.
3. In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
4. For batter:.
5. Sift flour, baking powder, and baking soda into a medium bowl and set aside.
6. Using an electric mixer, cream butter and sugar until completely blended.
7. Beat in eggs and then sour cream until the mixture is creamy and smooth, slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture.
8. Stir in the cinnamon and vanilla and mix until batter is well blended.
9. Sprinkle whole pecans on the bottom of the prepared pan.
10. Evenly distribute 1/4 cup of topping in the pan.
11. Fold the remaining topping into the batter until mixed well.
12. Pour the batter into the pan, spread evenly, and bake 35-40 minutes.
13. To test that the cake is done, insert a tester into the center, if the cake is done, it will come out clean, without any batter sticking to it.
14. Cool the cake for at least 20 minutes in the pan.
15. Once the cake has cooled, put a plate or serving piece you will use upside down on top of the cake pan, so that the face of the plate covers the open portion of the cake pan completely.
16. Invert the plate and pan at the same time and place on a flat surface.
17. Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate.
18. Sprinkle with powdered sugar to decorate.
19. Note: This cake freezes well and may be made up to two days in advance.
Title: Glazed Oranges
Ingredients:
- 4 oranges
- 1 1/4 sugar
- 1 1/2 water
- 1/4 water
- 2 lemon juice
- 2 Grand Marnier
Instructions:
1. Using a vegetable peeler, peel strips thinly from 2 oranges; remove any white pith from strips with the point of a sharp knife; cut strips into thin julienne strips.
2. With sharp knife, peel oranges removing all white pith; cut oranges horizontally into 4 slices for easy serving; reshape oranges and hold together with small wooden skewers.
3. Place orange strips in small pan, cover with water, bring to boil, boil uncovered 10 minutes, drain; combine sugar and water in pan, stir over medium heat until sugar has dissolved; add orange strips to this mixture.
4. Boil the syrup gently, uncovered, approximately 10 minutes or until orange strips are transparent and glazed; remove strips immediately from pan, place on lightly oiled plate.
5. Return pan to heat, boil syrup uncovered further 5 minutes or until syrup turns pale golden brown; remove from heat immediately, quickly add extra water, stir for a few minutes to dissolve toffee.
6. Return to heat and stir for a few minutes extra to dissolve any remaining toffee in bottom of pan; remove from heat, allow to cool a few minutes then stir in Grand Marnier and lemon juice; allow syrup to cool 5 minutes.
7. Pour cooled syrup over oranges, add glazed orange strips, cover with plastic food wrap, refrigerate several hours or overnight; remove wooden skewers from oranges just before serving; serve orange topped with the orange strips and with some of liqueur syrup.
8. Serve with whipped cream separately.
Title: Shortbread (British)
Ingredients:
- 175 flour
- 175 butter
- 75 sugar
- 75
Instructions:
1. Mix all the ingredients very well and roll the dough out.
2. Cut rectangular cookies and make holes with a fork.
3. Bake them 1 hour (or until they are golden brown) at 150 (300) degrees in the oven.
Title: Cherry Dot Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 3/4 margarine
- 1 butter
- 2 sugar
- 2 eggs
- 1 nonfat milk
- 1 vanilla
- 1 pitted dates
- 1/3 maraschino cherry
- 2 2/3 maraschino cherries
- 15
Instructions:
1. In mixing bowl, stir together flour, baking powder and salt. Set aside.
2. In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup cherries.
3. Portion dough using level tablespoon. Shape into balls. Roll in KELLOGG'S CORN FLAKES cereal. Place about 2-inches apart on baking sheets coated with cooking spray. Top each cookie with cherry quarter.
4. Bake at 350° F about 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.
Title: Mochaccino Trifle for 2
Ingredients:
- 1 cream cheese
- 4 sugar
- 2 Cool Whip Topping
- 1
- 2
- 1/4
Instructions:
1. In a mixing bowl, beat cream cheese, coffee powder and sugar until smooth, then beat in Cool Whip until blended.
2. Divide cake between two dessert dishes and top with cream cheese mixture and chocolate chips.
Title: Jello Salad
Ingredients:
- 1 peanuts
- 32 boiling water
- 1 cold water
- 1 crushed pineapple
- 1
- 2
Instructions:
1. Dissolve orange jello and circus peanuts. Add 1 cup of cold water. Refrigerate until slightly thickened. Then add crushed pineapple and 2 cups of cool whip.
2. Top with nuts.
Title: Almond Fig Cake
Ingredients:
- 1 3/4 dried figs
- 3/4 extra virgin olive oil
- 1/2 sugar
- 1 eggs
- 2 nonfat sour cream
- 1 whole wheat flour
- 1 all-purpose flour
- 1 baking powder
- 1 1/4 baking soda
- 1 1/2 brown sugar
- 1/2 ground cinnamon
- 1/2
- 2
- 1
Instructions:
1. Preheat oven to 350.
2. Lightly spray a 9-inch Bundt pan.
3. Place the figs and orange juice in a small saucepan. Bring to a boil, reduce heat to medium-low and simmer until thickened and juice is almost completely absorbed, about 3-4 minutes.
4. Remove from heat and let cool.
5. With an electric mixer, beat the olive oil and sugar until well blended.
6. Add the eggs, fig mixture, sour cream, and almond extract, and mix to combine.
7. In a separate bowl, whisk together the two flours, baking powder, and baking soda.
8. Add the flour mixture to the egg mixture and mix just until combined.
9. Pour the batter into the prepared pan.
10. In a small bowl, toss together the almonds, brown sugar, and cinnamon.
11. Add the margarine and mix well.
12. Sprinkle the mixture over the cake batter.
13. Bake 40 minutes or until a tester inserted into the center comes out clean.
Title: Easter Pastiera Napolitano Style
Ingredients:
- 2 1/2 flour
- 1 egg
- 1 sugar
- 1 vanilla
- 1 baking powder
- 1 ricotta cheese
- 3 cooked barley
- 2 milk
- 6 sugar
- 1 1/2 eggs
- 12 citron
- 8 salt
- 8
- 1
Instructions:
1. Preheat Oven at 350
2. Crust=Mix sugar,margarine, egg & vanilla together. Add Flour and baking powder into the above mixture. Mix until dough is smooth, use a pastry sheet to roll dough on and wax paper over until desired length so it will fit an oblong baking dish 13x9x2.
3. Precook Quick cooking barley in 3 cups water for 10 minutes then turn heat off. Add 1cup sugar 2 tsps cinnamon and cook for additional 10 minutes, let stand & cool prior to adding into mixture.
4. Filling=Separate out the 12 eggs & put aside
5. Beat egg whites until stiff.
6. In a Large bowl combine ricotta, milk, barley, vanilla, sugar, citron, chopped cherries & egg yokes, use wooden spoon to mix.
7. Beat egg whites till stiff and no longer runny then Add egg whites to entire mixture mix till smooth and all absorbed. Pour into baking pan
8. Cook for approximately 1 hr or until firm and golden in color. Cool prior to serving.
Title: Maple Syrup Salad
Ingredients:
- 1/4 maple syrup
- 8 cream cheese
- 1 1/2 crushed pineapple
- 1/2 pecans
- 1 walnuts
- Cool Whip
Instructions:
1. Soften cream cheese in microwave for 30 seconds.
2. Mix maple syrup to softened cream cheese, cool.
3. Stir in pinapple and pecans.
4. Fold in cool whip.
5. Chill or freeze if desired.
Title: Fast 'n Festive Pressed Cookies
Ingredients:
- 3 sour cream
- 1/3
Instructions:
1. Dip measuring cup into mix and level off; allow to come to room temperature.
2. In large bowl, combine mix and sour cream at low speed until well mixed and dough forms.
3. Fill cookie press;press dough in desired shapes onto ungreased cookie sheets.
4. Sprinkle with coloured sugar.
5. Bake at 375°F for 8-11 minutes or until edges are light golden brown.
6. Cool one minute; remove from cookie sheets.
Title: Caz's Trifle
Ingredients:
- 2 low joule gelatin
- 1 mandarin orange pieces
- 2/3 sugar
- 3/4 low-fat milk
- 3 eggs
- 3 vanilla essence
- 1/2 bananas
- 1 chocolate bar
- 3
- 1
Instructions:
1. Make up the jelly,pour into a large dessert serving bowl.
2. Drain mandarin slices and put them in the cooled jelly.
3. In a saucepan, blend custard powder and sugar.
4. Mix with a little of the milk to make lump free.
5. Add remainder of the milk, stirring constantly.
6. Cook on stove top on medium until boiling and thickened stirring constantly so no lumps form.
7. Remove from heat add egg yolks and vanilla essence.
8. (You can add the vanilla essence to the egg yolks before) allow to cool, fold in the egg whites.
9. -----------MAKING UP THE TRIFLE------------.
10. When jelly is set, slice 1 or 2 of the bananas and place a layer of sliced banana on top of the set jelly mixture.
11. Pour on the custard mixture, then another layer of banana slices.
12. Cover the lot in the thickened whipped cream.
13. Finally crumble the flake and sprinkle onto the cream.
14. Refrigerate until ready to serve.
15. You can modify this trifle by decorating it with fruit or other brands of sweet confectionery.
Title: Brown Sugar Shortbread
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 vanilla extract
- 2 1/4 all-purpose flour
Instructions:
1. In a mixing bowl, cream butter, vanilla extract and both sugars. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes.
2. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 inches Cut into 2-in. x 1-in. strips. Place 1 inches apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.
Title: Peanut Butter and Jelly Cookies
Ingredients:
- 1 butter flavor shortening
- 1 vanilla
- 1 brown sugar
- 2/3 sugar
- 1/3 eggs
- 2 flour
- 2
- 1
Instructions:
1. Heat oven to 350.
2. combine shortening, peanut butter, and vanilla in food processor. process until well blended. Add sugars; process. Add eggs; process. Add flour; pulse until dough begins to form a ball.
3. Place dough in medium bowl. Roll 1/2 tbsp dough balls. place 1 1/2 inches apart on cookie sheet. make well in the center of each cookie. Fill each with 1/2 tbsp jelly. bake for 10 minutes, cool.
Title: New Orleans' Style Choux Fritters
Ingredients:
- 1/2 butter
- 1 water
- 1/4 salt
- 1 3/4 flour
- 4 eggs
- granulated sugar
Instructions:
1. *Melt butter in boiling water, add salt and flour and beat vigorously by hand. Remove from heat as soon as mixture leaves side of pan (this will only take a few seconds.). *For best results use a non-stick pan.
2. Transfer mixture to bowl. Cool slightly.
3. Add the eggs, one at a time, beating after each addition.
4. Heat about 3/4 cup of oil in a tall, narrow pan to 375 degrees. Dip a tablespoon into the oil first to coat, then into the batter.
5. Carefully drop tablespoonfuls of batter into the hot oil and fry until brown on all sides and fritters are about the size of a small egg. Only cook about 3 or 4 fritters at one time making sure not to overcrowd.
6. With slotted spoon, remove fritters from oil and drain on paper towel.
7. Roll in granulated sugar and serve hot. Crank up the Clifton Chenier music to high volume and enjoy the fritters! Aieeee!
Title: Orange Angel Food Cake
Ingredients:
- 1 sugar-free orange gelatin
- 1 boiling water
- 3/4 cold water
- 1/2 nonfat milk
- 1 1/2 sugar-free instant vanilla pudding mix
- 1 navel orange
- 1
- 1/2
Instructions:
1. Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan.
2. Immediately invert tube pan; cool completely.
3. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
4. Cut cake into 2-inch slices then arrange cake slices in a ungreased 13-in. x 9-in. x 2-in. dish.
5. With a meat fork, poke holes about 2 in, apart into the cake then slowly pour gelatin over cake; chill until set.
6. In a bowl, whisk milk and pudding mix for 2 minutes.
7. Whisk in extract. Let stand for 2 minutes or until soft-set.
8. Fold in whipped topping.
9. Spread over cake.
10. Garnish with orange slices and almonds.
11. Cover and refrigerate until serving.
Title: Chocolate Orange Pavlova
Ingredients:
- 5 salt
- 1/4 vanilla extract
- 1/2 sugar
- 1 icing sugar
- 1 1/2 fresh lemon juice
- 4 lemon, zest of
- 2 orange zest
- 3 sugar
- 1 butter
- 3
- 1
- 6
- 3
Instructions:
1. Making the Pavlova:.
2. Using an electric mixer with a whisk attachment, start beating the egg whites and salt until they are frothy and form very soft peaks.
3. Add the vanilla and continue to whisk.
4. Start to add the sugar slowly, a tablespoon at a time, while continuing to beat the eggs on high until they are glossy and stiff peaks form.
5. Line a baking sheet with parchment paper.
6. Trace a plate slightly smaller than you want the final cake to be (about 8 inches is good).
7. Lay the side of the paper with the pen/pencil markings face down on the baking sheet. You do not want pencil on the bottom of your dessert!
8. Spoon all of the meringue into the center of the circle and smooth out with the spoon to form a mound (about i inch smaller than the circle on the parchment paper).
9. Use a spoon to form a well in the center of the meringue, pushing it from the center to the edges of the Pavlova.
10. Place the meringue in a preheated 225 degree F oven for 2 hours.
11. Turn the oven off and allow the Pavlova to cool in the oven (if you can, leave it in the oven overnight). (You may need to hire bodyguards at this point.).
12. Making the chocolate whipped cream:.
13. Whip the cream, icing sugar and cocoa until stiff peaks form.
14. Making the orange curd:.
15. Place all of the ingredients except the butter into the top of a double-boiler (or place about 2 inches water in a saucepan, bring to a gentle simmer and place a metal bowl over it).
16. Whisk everything together and cook over a gentle simmer until the mixture thickens.
17. Continue to whisk as it cooks - it can take eight to 20 minutes.
18. The mixture will coat the back of a spoon when it's ready.
19. Remove from heat and add the butter.
20. Whisk until the butter has melted and been completely incorporated.
21. Place a piece of wax paper or parchment paper on the top of the curd to keep a skin from forming (I hate skin).
22. Refrigerate until cold.
23. Two to four hours before serving, spoon the whipped cream into the well in the center of the cooled Pavlova.
24. Use a spoon to form a well in the whipped cream.
25. Spoon the orange curd into the well in the whipped cream.
26. Refrigerate until you are ready to serve.
Title: New Orleans Black Walnut Pie
Ingredients:
- 2 shortening
- 1 brown sugar
- 2 flour
- 1 light corn syrup
- 3 eggs
- 1 vanilla
- 3/4 salt
- 1 walnut pieces
- 9
Instructions:
1. Cream shortening, sugar and flour.
2. Add syrup and beat well.
3. Add eggs, flavoring and salt; blend well.
4. Add black walnuts.
5. Place in unbaked pie shell and bake for 10 minutes at 400°F, then turn down oven to 325°F and continue baking for 35 minutes.
Title: Extremely Easy Carrot Muffins
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 2 baking soda
- 1/8 salt
- 1 ground cinnamon
- 4 eggs
- 1 unsweetened applesauce
- 3/4 brown sugar
- 3 carrots
Instructions:
1. Preheat oven to 350°F (175°C).
2. Grease muffin cups or line with paper muffin liners.
3. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
4. In a separate bowl, combine eggs, apple sauce and brown sugar; beat well.
5. Combine egg mixture and flour mixture; mix just until moistened.
6. Fold in carrots and drained raisins.
7. Spoon into prepared muffin cups.
8. Bake in preheated oven for 20 to 30 minutes.
9. Let cool for 30 minutes or eat immediately.
Title: Chocolate filled Bundt Cake
Ingredients:
- 18 water
- 3/4 milk
- 1/3 eggs
- 3 sugar
- 1/3 cornstarch
- 1 butter
- 2 milk
- 1/4 vanilla extract
- 1/2 cream cheese
- 8 egg
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. CAKE: Mix all ingredients in bowl and beat on high for 2 minutes.
3. Pour into greased and floured Bundt pan.
4. (I use Bakers Joy spray).
5. FILLING: Melt semi sweet morsels.
6. In small bowl mix all ingredients, beat until smooth.
7. Drop filling by small spoonfuls onto cake.
8. Do not let filling touch sides of pan.
9. Bake 45-55 minutes.
10. Cool in pan for 15 minutes before removing from pan.
11. Glaze with chocolate icing.
Title: Old Fashioned ShooFly Cake
Ingredients:
- 3 1/2 all-purpose flour
- 1 ground ginger
- 1 1/2 ground cinnamon
- 1/4 ground cloves
- 1 salt
- 1 brown sugar
- 1 white sugar
- 1/2 vegetable shortening
- 1/2 butter
- 1 3/4 boiling water
- 3/4 molasses
- 1 baking soda
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 9-by-13-inch baking pan.
3. Mix the flour, spices, salt and sugars, then cut in the shortening and butter with a pastry blender or similar tool until the mixture is the consistency of fine crumbs.
4. Set aside 1 cup of the mixture.
5. In another bowl, pour the boiling water over the molasses and stir until dissolved.
6. Stir in the baking soda.
7. When the bubbling subsides, add to the dry ingredients and stir until smoothly blended.
8. Pour the batter into the prepared pan.
9. Give the pan a good thunk to settle contents, and drag a knife a few times through the center of the batter from the outside to the middle to help the cake rise evenly.
10. Sprinkle with reserved cup of crumbs.
11. Bake for about 50 minutes, or until a toothpick inserted into the cake comes out clean.
Title: Tahinopita (A Greek Lenten Cake)
Ingredients:
- 1 tahini
- 3/4 sugar
- 1 orange
- 3/4 all-purpose flour
- 2 1/4 salt
- 1 baking powder
- 2 1/2 baking soda
- 1/2 cinnamon
- 1 nutmeg
- 1/2 clove
- 1/2 allspice
- 1/2 walnuts
- 1/2 sultana raisin
- 1/2
Instructions:
1. Preheat oven to 350 F (180C).
2. If this cake is to be Lenten, then grease a loaf pan with olive oil, otherwise, use butter, and dust pan with flour.
3. Prepare all dry ingredients in a bowl to have on hand.
4. Beat tahini, sugar and orange rind until fluffy and creamy (about 8 minutes on high).
5. Gradually add orange juice alternately with dry ingredients.
6. Stir in walnuts and sultana raisins.
7. Pour batter into prepared pan and bake for approximately 50-60 minutes (until tester comes out clean).
Title: Honey Peach and Blackberry Cobbler
Ingredients:
- 2 1/4 all-purpose flour
- 8 honey
- 1/4 fresh lemon juice
- 3 salt
- 3/4 blackberries
- 3 granulated sugar
- 3/4 lemon rind
- 1 baking powder
- 1 butter
- 6 low-fat buttermilk
- 1 1/4 turbinado sugar
- 2
Instructions:
1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
4. Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.
5. Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.
Title: Goat Cheese Apple Strudel
Ingredients:
- 1 phyllo dough
- 1/2 butter
- 1 granny smith apple
- 1
Instructions:
1. Pre heat oven to 375°F.
2. Remove the phyllo dough from the box, unfold, and cover with a damp towel.
3. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter.
4. Repeat 2 more times to create 3 layers, being sure to keep the unbuttered phyllo covered.
5. Spread Fig jam in a 1 ½ inch wide row ½ inch from the edge of the layered phyllo, leaving about 1/2 inch space on each end.
6. Place the apple slices on the jam in a uniform layer.
7. Split the Chavrie® log in half and top the apples with the rounded side facing up.
8. Fold the ends over the apples and cheese. Roll the phyllo and filling over onto itself to form a strudel roll.
9. Place the roll seam side on the baking sheet. Brush the top of the strudel with the butter.
10. Bake to a golden brown, about 10 to 15 minutes. Allow to cool for 10 minutes, and then cut into portions.