lumicero/recipes-ing2inst huggingface dataset:
Title: Baby Eggplant Spoon Sweet
Ingredients:
- 2 baby eggplants
- 1/2 fresh lemon juice
- 50 sugar
- 3 honey
- 1/2 cinnamon sticks
- 3 cloves
- 6 fresh thyme sprigs
- 2 water
- 2 1/2
Instructions:
1. Cut and discard the stems of the eggplants and make a small lengthwise slit in each one.
2. Place the eggplants in a large bowl and add 1/4 c of the lemon juice plus enough cold water to cover.
3. Set a plate over the eggplants to keep them submerged and set aside to soak for 1 hour.
4. Bring a large pot of water to boil over high heat.
5. Drain the eggplants and drop them into the boiling water.
6. Boil until they are squeezable but still firm, 10 minutes.
7. Drain and plunge them into cold water to cool.
8. Insert an almond into the slit in each eggplant.
9. Mix the sugar, honey, cinnamon stick, cloves, thyme, 2 1/2 c water and the remaining 1/4 c lemon juice in a pot and bring to a boil over high heat.
10. Add the eggplant and reduce heat slightly and simmer briskly until the eggplants are soft, 5 minutes.
11. Remove from the heat. Discard the cinnamon stick and thyme sprigs and set the eggplants aside to cool. Cover the pot and set it aside at room temperature overnight.
12. The next day, strain the liquid into a large saucepan.
13. Set the strainer with the eggplants over a bowl.
14. Bring the liquid to a boil over medium-high heat, then reduce the heat and simmer until soft threads form, (240 F on a candy thermometer or 8-12 minutes).
15. Add the eggplants and any collected juices to the pan and cook until the liquid is thick enough to coat a spoon or about 10 minutes.
16. Remove from heat and set aside to cool.
17. Transfer to storage jars.
18. It will keep in the refrigerator for several weeks.
Title: Fresh Ginger Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 2 fresh ginger
- 3/4 butter
- 1 white sugar
- 1/4 molasses
- 1 egg
- 1 white sugar
Instructions:
1. In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
4. Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.
Title: Mousse-In-The-Middle Cake
Ingredients:
- 1 3/4 sugar
- 1/2 granulated sugar
- 1/2 butter
- 1 salt
- 1 vanilla
- 1/3 eggs
- 4 unbleached all-purpose flour
- 3 baking powder
- 4 milk
- 1 1/4 bittersweet chocolate
- 1
- 1/2
- 1
Instructions:
1. CAKE: In a large mixing bowl, beat together the sugar, butter, salt and flavorings until fluffy. Beat in the oil, then the eggs, one at a time, beating till the mixture is very fluffy. In a separate bowl, whisk together the flour, Instant ClearJel(r) and baking powder. Add the dry ingredients to the butter and egg mixture alternately with the milk, beating until well-combined, about 2 minutes.
2. Lightly grease and flour both halves of the filled cake set, and divide the batter between them. (You may also prepare this cake in two regular 9 x 2-inch round cake pans.) Bake the cake in a preheated 350°F oven for 40 to 45 minutes, until the edges have started to pull away from the sides of the pan. Cool the cake for 15 minutes before removing it from the pans.
3. Filling: Follow the directions on the package to prepare the mousse. Divide the mousse between the two halves of the cake, then invert the top half over the bottom half (you're forming a tunnel for the filling here).
4. Glaze: In a small bowl in the microwave, or a small saucepan set over low heat, prepare the glaze by melting together the cream and chocolate. Drizzle it over the cake.
Title: Semolina Orange Apple Cake
Ingredients:
- 3 apples
- 2 eggs
- 2 1/2 sugar
- 1 salt
- 2 1/2 honey
- 1 orange, zest of
- 3 butter
- 3/4 semolina
- 150 ground hazelnuts
- 2 1/2 baking powder
- 1 1/2 sugar
- 4 honey
- 6
- 2 1/2
- 2
Instructions:
1. First quarter the apples. You can peel them, but I didnt find that necessary. Core the quarters and cut a criss-cross pattern into their skins or if peeled into the backsides making sure not to cut all the way through. Put aside.
2. For the dough cream eggs, sugar and salt for 5 minutes using an electric mixer. Mix in honey, orange zest, butter and yogurt.
3. In a second bowl mix semolina, hazelnuts and baking powder. Add this to the wet ingredients alternating with the orange juice.
4. Pour dough into a paper-lined or greased brownie pan (rectangular 20 X 20 cm/8 X 8 in).
5. Top with the apple quarters peel facing up. Press them into the dough about half way down.
6. Bake in the preheated oven at 190°C/375°F for about 40 minutes or until skewer inserted in the centre comes out clean.
7. Now make the syrup. In a small pot combine sugar, orange juice and honey. Bring to a rolling boil and continue boiling for 5 minutes stirring constantly.
8. Poke the cake in several places using a wooden skewer. Then spoon the hot syrup over the still warm cake.
9. Allow to cool completely on a wire rack.
10. Dust with powdered sugar before serving if you like.
Title: Gingerbread Spoon Cake (Slow Cooker)
Ingredients:
- 1 half-and-half
- 1/2 cinnamon
- 1 ground ginger
- 1 golden raisin
- 1/2 water
- 2 1/4 dark brown sugar
- 3/4 butter
- 3/4 vanilla
- 1/4 vanilla ice cream
- candied ginger
Instructions:
1. Spray a 4 quart slow cooker with nonstick cooking spray.
2. In a medium mixing bowl, stir together the gingerbread mix, half and half, cinnamon and ginger and raisins until moistened. The batter will be very thick. Spread the batter evenly over the bottom of the slow cooker.
3. In a medium saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla. Bring mixture to a boil and carefully pour over the batter in the slow cooker.
4. Set the slow cooker on the high heat setting and cover. Cook for 2 hours (the center will still appear very moist and a pudding like consistency). Remove the liner from the slow cooker or just turn the cooker off and allow to stand, uncovered, for an additional 45 minutes. Cake will be slightly cooled. Serve a spoon full of warm cake and pudding like center in a beautiful dessert bowl and top with a scoop of vanilla bean ice cream or whipped cream and sprinkle of chopped candied ginger.
Title: Black Bottom Cupcakes
Ingredients:
- 2 flour
- 1 sugar
- 1/4 baking soda
- 1 salt
- 1/2 water
- 1 water
- 2 vinegar
- 1/3 vanilla
- 1 chocolate chips
- 1 cream cheese
- 1 powdered sugar
- 1
- 1/3
Instructions:
1. Sift dry ingredients together in large mixing bowl.
2. Form well in center of dry ingredients and add water, oil, vinegar, and vanilla.
3. Beat with mixer until smooth.
4. Stir in chocolate chips.
5. In separate bowl, cream together cream cheese and powdered sugar.
6. Fill greased or paper-lined muffin cups 2/3 full with batter.
7. Drop 1/2 tsp of cream cheese mixture on top.
8. If desired, sprinkle with slivered almonds.
9. Bake at 375 for 12-15 minutes.
Title: Baked Apple for One
Ingredients:
- 1 apple
- 2 water
- 4 sugar
- 8 raisins
- cinnamon
Instructions:
1. Preheat the oven (or toaster oven) to 375.
2. Place the apple in a small oven safe bowl or dish.
3. Spoon the liquid into the dish beneath the apple.
4. Layer the sugar, raisins, and cinnamon in the center of the apple, sprinkling the excess sugar (with a touch of cinnamon) over the top.
5. Cover the entire dish with foil and bake until tender, about 20 minutes (for a small apple.).
6. It can safely be eaten 5 minutes out of the oven.
Title: Lemon Nut Roll Passover
Ingredients:
- 6 eggs
- 3/4 sugar
- 1 1/2 walnuts
- 1 baking powder
- 3/4 fresh lemon juice
- 2 potato starch
- 1 sugar
- 2 sugar
- 3 eggs
- 6 lemon peel
- 2
Instructions:
1. For Nut Roll:- use first 4 ingredients on the list.
2. Preheat oven to 350°F
3. Grease a jelly roll pan, line with paper, and grease. Beat yolks with sugar until thick. Mix baking powder with nuts and fold into yolks. Whip egg whites until stiff and fold into batter. Spread in prepared pan and bake about 20 minutes. Cover cake with a damp towel, and chill in refrigerator. Turn cake out on the towel, and remove paper. Spread the filling and roll (like a jelly roll). Dust with powdered sugar and chill.
4. This freezes well or can be kept up to three or four days in the refrigerator. Just be sure that it does not sit at room temperature except briefly when slicing and serving.
5. For Lemon Curd Filling:- use last 6 ingredients.
6. Combine lemon juice and starch in heavy saucepan. Stir until dissolved (bring to a boil to thicken and remove floury taste). Carefully whisk in remaining ingredients. Cook over medium heat until thick and smooth and just beginning to boil. Stir constantly about 7 minutes and transfer to a bowl. Cover the surface with plastic wrap. Chill.
Title: Crisp, Spicy and Healthy Gingersnaps!
Ingredients:
- 2 all-purpose flour
- 1/2 sugar
- 1/2 Splenda sugar substitute
- 2 baking soda
- 1/2 salt
- 1 1/4 ginger
- 1 cinnamon
- 1 1/2 clove
- 1/2 cayenne powder
- 1/4 white pepper
- 1/4 nutmeg
- 1/4 egg
- 1/2 molasses
- 1 sugar
- 1/2
- 2
Instructions:
1. Mix all dry ingredients (except 2 T. dipping sugar) together in a mixing bowl.
2. Mix oil, egg and molasses together is a smaller bowl and add to dry mix, slowly while mixing with paddle.
3. Mix only until all liquid is combined.
4. Using a 1" across cookie scoop pull rounded portions of dough and roll in palm and dip once on top in the dipping sugar.
5. Pre-heat oven to 350 deg F.
6. Place on parchment covered pans.
7. place cookies approx 3" apart.
8. using a flat-bottomed glass or similar, press cookies until they are about 1/2" thick or thinner and are about 2-3" across.
9. Bake for 15-20 minutes.
Title: Cornflake-Chocolate-Chip-Marshmallow Cookies
Ingredients:
- 16 butter
- 1 1/4 granulated sugar
- 2/3 light brown sugar
- 1 egg
- 1/2 vanilla extract
- 1 1/2 flour
- 1/2 baking powder
- 1/4 baking soda
- 1 1/4 kosher salt
- 2/3 mini marshmallows
- 1 1/4
Instructions:
1. 3 Cups Cornflake Crunch, ingredients and directions (Food.com can't recognize 3 cups Cornflake Crunch in the ingredients section so I have to put it here) Recipe makes about 4 cups, only need 3 cups.
2. 5 Cups Cornflakes.
3. 1/2 Cup Milk Powder.
4. 3 Tablespoons Sugar.
5. 1 Teaspoon Kosher Salt.
6. 9 Tablespoons Butter, melted.
7. Heat the oven to 275 degrees F.
8. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
9. Spread the clusters on a parchment lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
10. Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
11. Cookies:
12. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
13. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.
14. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they're incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.
15. Using a 2 3/4 ounce ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature - they will not hold their shape.
16. Heat the oven to 375 degrees F.
17. Arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pans. bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren't and they still seem pale and doughy on the surface.
18. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Title: Gypsy Arm (Brazo Gitano)
Ingredients:
- 4 eggs
- 1 sugar
- 5 water
- 1 baking powder
- 1 vanilla
- 1 flour
Instructions:
1. Preheat oven to 350.
2. Beat eggs for 10 minutes.
3. Add sugar and continue beating.
4. Add water, baking powder and vanilla, keep beating.
5. Gently fold flour into batter.
6. Line a large cookie sheet (make sure not to use the largest size as cake will come out too thin) with foil and grease well.
7. Pour batter evenly onto lined cookie sheet.
8. Bake approximately 20 minutes or until golden brown and well done.
9. While cake is baking, dampen two clean dish towels. Towels should be slightly larger than the cookie sheet.
10. When cake is ready, lay one towel on counter and transfer cake with foil onto towel.
11. Lay the second towel over the top of the cake and roll the cake length-wise forming a cylinder shape.
12. After about a minute or two, unroll cake and flip cake with towels upside down to remove foil then flip cake over once more to fill.
13. Spread filling of choice (e.g. vanilla/lemon/chocolate pudding or mousse) all over the cake taking care not to go completely to the edges.
14. Once filled, gentle roll cake back into cylinder shape.
15. Top either with confectioner's sugar or a Syrup Topping (see below). Serve chilled.
16. Note : Syrup Topping - mix 1 part sugar to 2 parts water, pour over cake. Rum or whiskey or vermouth may be added for additional taste if desired.
Title: Honey-Poached Quinces
Ingredients:
- 12 water
- 3/4 sugar
- 1/2 honey
- 1/3 fresh lemon juice
- 1 lemon
- 12 quinces
- 1/4 yogurt
- 1
Instructions:
1. In a large pot, combine the water with the sugar, honey, lemon juice and lemon zest and bring to a boil, stirring occasionally, until the sugar dissolves.
2. Add the quinces and return to a boil.
3. Cover partially and cook over low heat until tender, about 2 hours.
4. Remove the quinces with a slotted spoon.
5. Boil the syrup until it is reduced to 4 cups, about 20 minutes.
6. Return the quinces to the syrup while it cools.
7. Meanwhile, in a small heavy skillet, toast the almonds over moderate heat, stirring constantly, until golden, 6 to 8 minutes.
8. Transfer to a plate to cool.
9. Serve the quinces at room temperature or chilled, with their syrup and the yogurt, sprinkled with almonds.
10. MAKE AHEAD:
11. The poached quinces can be refrigerated in the honey syrup for up to 3 days.
Title: Just Apricot Whip!
Ingredients:
- 1 apricot
- 20 marshmallows
- 1
Instructions:
1. Drain apricots reserving 1/4 cup syrup; remove pits.
2. Blend apricots in blender.
3. Combine apricots, marshmallows, and reserved syrup in saucepan.
4. Cook over medium heat stirring till marshmallows are dissolved. Cool.
5. Fold in whipped cream. Chill.
6. This is rich so a little goes a long way.
7. This is nice served with simple chocolate cookies!
Title: High Tea Cake
Ingredients:
- 5 butter
- 6 golden syrup
- 8 raisins
- 8 currants
- 8 sultanas
- 4 dates
- 1 lemon, rind of
- 1/4 milk
- 8 flour
- 1 salt
- 1 1/2 mixed spice
- 1 ground nutmeg
- 2 eggs
- 1/2 bicarbonate of soda
Instructions:
1. Set oven to 325 degrees Fahrenheit or Mark 3.
2. Place the butter, syrup, fruit, lemon rind and milk in a saucepan and heat until the butter is melted. Simmer for 5 minutes, stirring gently. Allow to cool.
3. Sieve together the flour, salt and spices into a bowl and make a well in the center.
4. Beat the eggs lightly together, pour into the well, but do not stir in just yet.
5. Add the soda to the butter mixture; pour into the well over the eggs and mix thoroughly.
6. Turn into a 7 or 8 inch cake tin lined with buttered greaseproof paper and smooth over the top.
7. Bake for 1 3/4 to 2 hours, covering the top with kitchen foil if it appears to be browning too quickly.
8. Cool in the tin for 10 minutes, then turn out on to a wire rack.
9. Remove the paper when the cake is cold.
Title: Chocolate Omnipotence
Ingredients:
- 12 bittersweet chocolate
- 3 sour cream
- 2 cognac
- 1/4 heavy whipping cream
- 1 vanilla
- 1
- 8
Instructions:
1. Place 11 oz. of the semisweet chocolate and bittersweet chocolate in heatproof medium bowl. Bring 1 inch water to a boil in medium saucepan. Remove from heat. Place bowl of chocolate over water (bowl should not touch water). Let stand until chocolate is melted. Stir until smooth.
2. Place sour cream in large bowl. Whisk in melted chocolate and cognac.
3. Cut remaining 1 oz. semisweet chocolate into thin shavings with knife; stir half into chocolate mixture. Spoon into small bowls or stemmed glasses. Refrigerate at least 3 hours.
4. In medium bowl, beat cream and vanilla at medium-high speed until stiff peaks form. Top each serving with whipped cream. Garnish with remaining shaved chocolate and cookies. Refrigerate leftovers.
Title: Cream Cheese Frosting - Lower Fat but You'd Never Know!
Ingredients:
- 2/3 light cream cheese
- 1 vanilla extract
- 3 powdered sugar
Instructions:
1. Place room temperature or softened cream cheese and vanilla in a large bowl.
2. Beat with a mixer at medium speed until fluffy.
3. Add powdered sugar, beat at low speed until smooth.
4. This makes enough for a 9x13" cake -- for an 8" or 9" cake, doubling the recipe works well.
Title: Chocolate Slice
Ingredients:
- 125 butter
- 1 golden syrup
- 1 honey
- 3/4 raisins
- 1 brown sugar
- 250 egg
- 1/2 pecans
- 75 dark chocolate
- 150 dark chocolate
- 30 Copha
Instructions:
1. Line an 18cm x 28cm slab pan with baking paper.
2. Melt butter and syrup in a saucepan on medium, stir in raisins and sugar, bring to boil, remove from heat, cool slightly and whisk in egg.
3. In a large bowl, combine chocolate biscuits, pecans and 75g chocolate, stir in melted butter mixture.
4. Press firmly into prepared pan, chill for 30 minutes or until firm.
5. Make topping my melting 150g dark chocolate and copha in a saucepan on low, until melted and smooth.
6. Spread over cold slice, chill until firm.
7. Cut into squares and serve with coffee or tea.
Title: Chocolate Chip Biscuit Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/3 chocolate chips
- 3
- 1
Instructions:
1. Prepare cake mix according to package directions.
2. Crush biscuits into bite-size pieces and stir into batter.
3. Add chocolate chips.
4. Pour into pan and bake (according to package directions)!
Title: Lighter Crepes
Ingredients:
- 1 all-purpose flour
- 1/2 salt
- 1 baking powder
- 1 powdered sugar
- 4 skim milk
- 1 vanilla extract
- 1/2
Instructions:
1. Sift all dry ingredients together and make a well in the center.
2. In a separate bowl, beat the egg whites; add the remaining liquid ingredients.
3. Pour the beaten liquids into the flour mixture.
4. Don't overmix; ignore small lumps.
5. Refrigerate batter for 30 minutes.
6. Wipe a hot 6 inch non-stick pan lightly with oil.
7. Spoon batter into the pan and let it spread until thin (tip pan if necessary).
8. When browned on bottom, flip over to brown the other side.
9. Note the two sides will look quite different.
Title: Lee's Apple Crisp
Ingredients:
- 1 quick-cooking oats
- 1/2 flour
- 1/4 salt
- 1/2 brown sugar
- 1/2 butter
- 4 apples
- 1 cinnamon
Instructions:
1. Preheat oven to moderate 350°F.
2. Place oats, flour, sugar, salt and cinnamon in the bowl and mix to blend.
3. Add soft butter and blend well with pastry blender or fork.
4. Arrange apples in buttered baking dish.
5. Spread oatmeal mixture on top of apples and press down lightly.
6. Bake about 30 minutes or until topping is brown and apples are tender where tested with fork.
7. Serve warm or cold with milk, cream or ice cream.
Title: Apple Pecan Layer Cake
Ingredients:
- 2 1/2 flour
- 2 sugar
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 cinnamon
- 2 eggs
- 3/4 applesauce
- 1 1/2 pecans
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour two round 9" layer cake pans and set aside.
2. Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl and mix to combine. Add eggs, oil and applesauce and beat until combined. Then beat for two more minutes at medium speed on a mixer, or 100 strokes with a wooden spoon. Stir in pecans. Pour batter into the prepared pans and bake at 350 degrees for 30-40 minutes or until top springs back when lightly touched with finger, cake pulls away from edges of pan, and a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then remove from pans to a wire rack and cool thoroughly.
3. Fill and frost layers with Cream Cheese Frosting.
4. Or, for Browned Butter Frosting, in heavy saucepan over low heat, melt 1/2 cup butter (NO substitutes). Continue cooking over low heat, stirring frequently, until the butter turns light golden brown. This can take awhile, up to 10 minutes. After the butter browns, it can burn quickly, so watch it carefully. Remove from heat and cool until warm.
5. In large mixer bowl, combine 4-1/2 cups powdered sugar with the cooled browned butter and 1/4 cup apple cider or apple juice. Beat until combined. You can add 2-4 more tablespoons of apple cider to reach desired spreading consistency. Fill and frost cake.
Title: Black Fruit Cake
Ingredients:
- 1 raisins
- 1 currants
- 1 dates
- 2 walnuts
- 1 flour
- 6 baking powder
- 1 baking soda
- 1 cinnamon
- 1 allspice
- 1 nutmeg
- 1 clove
- 1/4 shortening
- 2 brown sugar
- 2 eggs
- 6 molasses
- 1 coffee
- 1 vanilla extract
- 2
Instructions:
1. Mix all dry ingredients (flour, spices, and fruits and nuts) together in a very large bowl. Mix all soft or liquid ingredients together thoroughly then add to lg. Bowl, mixing well by hand. (This will give you an upper-body workout!).
2. Prepare 4 bread pans (standard size) by lining them thoroughly with brown wrapping paper or a cut-up brown grocery bag. Pour this thick and chunky batter into each of the loaf pans, filling 2/3 full.
3. Bake for 2 hours at 250-300 degrees.
4. Remove from oven and let cool. When thoroughly cool, remove from pans and carefully remove the brown paper which is adhered to the fruitcake. Wrap in waxed paper and let set. Serve during the Holidays.
Title: Chocolate Krispies
Ingredients:
- 2 margarine
- 2 sugar
- 2 golden syrup
- 2 cocoa powder
- 3
Instructions:
1. Put the margarine, sugar and syrup in a saucepan and heat gently until it has all melted and mixed together.
2. Remove from the heat and add the cocoa powder. Mix inches.
3. Add the Rice Krispies and mix well to coat evenly.
4. Drop tablespoonfuls of the mixture into paper cases. Chill in the fridge until set.
Title: Churrisimos
Ingredients:
- 1/4 sugar
- 1 ground cinnamon
- 2 powdered sugar
- 1 puff pastry
Instructions:
1. Preheat your oven to 375 degrees F.
2. Line a baking sheet with parchment paper and set aside. Mix the sugar with the cinnamon in a small bowl and set aside.
3. Sprinkle some cinnamon sugar on your work surface and place the puff pastry in an even, single layer on top. Brush the pastry lightly with water and sprinkle generously with cinnamon sugar. Flip the pastry over and repeat on the second side. Cut the pastry into 1/2 to 3/4-inch wide strips. Place them on the prepared baking sheet, twisting the ends of each strip so it looks like a corkscrew. Bake until they're puffed and golden brown, 20 minutes and set aside to cool completely.
4. Serve with dipping sauce.