lumicero/recipes-ing2inst huggingface dataset:
Title: Mojito Cupcakes
Ingredients:
- 1/2 sugar
- 1 1/2 flour
- 1/4 salt
- 2 baking powder
- 1 1/2 lime, juice and zest of
- 1/4 of fresh mint
- 3 spiced rum
- 1 dark rum
- 1 butter
- 1 1/2 butter
- egg
- milk
- powdered sugar
Instructions:
1. Preheat your oven to 350°F.
2. Mix all the dry stuff together in a big bowl.
3. Melt the butter in the microwave and add the beaten egg to it.
4. Add that to the dry ingredients, stirring in the milk and rum until smooth.
5. Zest an entire lime, add half the zest to the bowl.
6. Squeeze in half of the lime as well (keep the other half and its zest for the icing!).
7. Finely chop a handful of fresh mint, and add that to the batter, mixing well.
8. Split the batter between 12 lined cupcake wrappers.
9. Bake for 10-12 minutes, or until the sides pull away and are golden brown (the tops should be spongy to the touch).
10. When done, remove to a wire rack and wait until they're completely cool before you attempt to ice them!
11. For the frosting: Mix the softened butter and sugar together in a bowl until smooth. Add the rum and lime, mix further until stiff peaks form (add more powdered sugar if necessary). Taste to see if it needs more rum, and add as appropriate.
12. Smear the icing onto the tops of the mojito cupcakes and add a sprig of mint on each to garnish.
Title: Vasilopita
Ingredients:
- 1 butter
- 1 3/4 white sugar
- 5 eggs
- 2 water
- 2 vanilla extract
- 3 all-purpose flour
- 1 baking powder
- 1/2 sesame seeds
- 2
Instructions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, blend together the butter or margarine and the sugar.
3. Separate 3 of the eggs; add the yolks and the 2 remaining whole eggs to the butter mixture.
4. Stir in the vanilla and water.
5. In another bowl, sift together the baking powder and flour.
6. Add these dry ingredients to the creamed mixture.
7. Whip 3 egg whites until they are foamy.
8. Add 1 tablespoon sugar.
9. Continue to whip the whites until they are stiff, but not dry.
10. Fold whipped whites into batter.
11. Pour the batter into a greased 10 x 4 inch tube pan.
12. Wrap a large coin in foil, and place the coin in the batter.
13. Press the coin down; it should be completely hidden.
14. Sprinkle the nuts and seeds on top of the batter.
15. Bake the cake for about 70 minutes, or until done.
16. Cool on a wire rack.
Title: Easiest Amaretti Cookies Ever
Ingredients:
- 1/2 whole pecans
- 1 amarena cherry
- 1
- 1/3
Instructions:
1. Stir sugar and egg white until sugar has dissolved.
2. Stir in amond flour and almond essence, but be careful: this mixture is too tough for a handmixer! I just dump everything in my bread machine and run the 'dough' program for a while until the dough is mixed evenly. A good food processor might do the job too ;-) Or just mix it thoroughly with a rubber spatula.
3. Spoon the mixture into a cookie press to shape small round cookies or use a small ice cream scoop to form little balls.
4. Place cookies 1/2 inch apart on greased cookie sheet or silpat.
5. Bake for approximately 30 minutes at 300, place on lowest rack setting in your oven for the first 10 minutes.
6. Cookies are done when they start to turn lightly golden. They will be chewy right after baking but will become very crisp overnight.
Title: Brandi's Awesome Ice Cream Cake
Ingredients:
- 36 vanilla ice cream
- 1 1/2 Cool Whip Topping
- 1 chocolate
- 2 milk
- 30 chocolate pudding mix
Instructions:
1. Allow the ice cream and whipped cream to thaw on the counter.
2. Meanwhile, make chocolate pudding, according to the directions on the box. Set aside.
3. Mix the partially thawed creams together. Mix them in well to resemble a
4. soft ice cream texture.
5. Pull out 12 Oreos. Eat one. Put 11 in a bag and press down hard on the stack of them to crush them a few times.
6. Mix half of the pudding with the cookies and line the bottom of a 9x9 glass dish.
7. Layer half of the cream mixure on top.
8. Pull out 12 Oreos. Eat one. Put 11 in a bag and press down hard, again.
9. Mix in the rest of the pudding with the oreos and layer them atop the cream mixture.
10. Layer the rest of the cream mixture on top of the pudding mixture.
11. Pull out 12 Oreos. You guessed it - eat one. Repeat crushing technique.
12. Sprinkle these last Oreos on top.
13. Drizzle your beautiful cake creation with chocolate syrup. I used the hot fudge kind.
14. Cover with foil and freeze for at least a couple of hours.
15. Allow to soften 15 minutes before serving.
Title: Macadamia Nut Butter Buttercream Icing
Ingredients:
- 1 vegetable shortening
- 1 vanilla
- 5 water
- 6 water
- 4 icing sugar
- 1 salt
- 1
- 1/2 - 3/4
Instructions:
1. Dissolve salt in water.
2. Cream shortening, vanilla and water in a standup mixer.
3. Mix the meringue powder into the icing sugar.
4. Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
5. Whip icing on high for a minute or so until creamy.
6. Add the macadamia nut butter and mix on high for another minute or so.
Title: Pecan Crescent Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 vanilla
- 2 all-purpose flour
- 1/2 salt
- 1 pecans
- powdered sugar
Instructions:
1. Cream together the butter, sugar, and vanilla.
2. Gradually add the salt and flour.
3. Stir in the pecans.
4. Shape into logs 2-1/2' long and about 1/2" to 3/4" thick in the middle, tapering on the ends. Bend into crescents. Place 1" apart on an ungreased cookie sheet.
5. Bake at 325° F for 22 to 25 minutes, or until set and lightly browned on the bottoms.
6. Let stand 2-­3 minutes before removing to wire racks.
7. Dust with powdered sugar.
Title: Lemon and White Chocolate Mousse Parfaits With Strawberries
Ingredients:
- 5 sugar
- 1/2 fresh lemon juice
- 1/2 lemon peel
- 4 salt
- 1 heavy whipping cream
- 1/4 white chocolate
- 3 1/2 strawberries
- 5
Instructions:
1. Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
2. Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
3. Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
4. Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. *****DO AHEAD Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
Title: Lacy Wafers
Ingredients:
- 1/2 light corn syrup
- 1/2 vegetable shortening
- 1/2 brown sugar
- 1 unsifted all-purpose flour
- 1 pecans
- 1
Instructions:
1. Combine syrup, shortening, and sugar in a saucepan.
2. Stir constantly over moderate heat until mixture just starts to boil.
3. Remove from heat and stir in four and nuts.
4. Drop mixture by teaspoons onto greased cookie sheets.
5. Bake only four to six cookies at a time.
6. Allow two inches between cookies as they spread during baking.
7. Bake at 375 F until edges of cookies are lightly browned (approximately 5 minutes).
8. Remove from oven and cool 30 seconds.
9. While cookie is still hot, roll up in a cigar shape.
10. If cookies become too hard to roll, place them back in oven until soft.
11. When cookies are completely cool, dip ends into melted chocolate and then sprinkles.
12. Let stand until cool.
13. Store in airtight container with a lid.
14. They keep for several weeks.
Title: Chocolate Banana Chimichangas
Ingredients:
- 4 olive oil flavored cooking spray
- 1 1/2 bananas
- 2 cinnamon
- 1 sugar
- 6 phyllo pastry sheets
Instructions:
1. Preheat oven to 350°F.
2. Lightly coat a baking sheet with cooking spray.
3. In a medium bowl, combine bananas, chocolate sauce, and 1 tsp cinnamon. Set aside.
4. In a small bowl, combine 1 tsp cinnamon and sugar. Set aside.
5. Lay out 1 sheet phyllo onto a flat surface.
6. Spray lightly with cooking spray and fold in half lengthwise.
7. Turn sheet so one of the narrower ends is facing you.
8. Place 1/6 mixture about 1 inch from the bottom and about 1 inch from each side.
9. Roll one quarter of the length of the phyllo, then fold in sides and continue rolling the length of the phyllo (as you would a burrito or wrap).
10. Repeat with remaining phyllo sheets and place on baking sheet with open flap down.
11. Lightly spray the exterior of chimichangas with cooking spray and dust with cinnamon-sugar mixture.
12. Place in oven immediately and bake 10 to 15 minutes or until golden brown.
Title: Chocolate Chip Cupcakes
Ingredients:
- 2 1/2 white flour
- 1 baking powder
- 1/4 salt
- 1/4 baking soda
- 2/3 butter
- 1 1/4 sugar
- 1 vanilla extract
- 1/2 eggs
- 2 low-fat milk
- 1 dark chocolate
- 1/2 butter
- 2/3 salt
- 3 1/2 sweetened condensed milk
- 1 light corn syrup
- 3/4
- 1
Instructions:
1. Preheat the oven at 325°F Insert liners into medium cupcakes pans.
2. Prepare cupcakes. In a bowl, sift flour, baking powder, salt and baking soda.
3. Place butter, sugar, vanilla and almond extracts in mixing bowl, beating on medium speed until mixture is light and airy.
4. Reduce speed to low, add eggs one at a time, mixing well.
5. Gradually add one third of the dry ingredients (prepared in Step 2), one third of the milk, and repeat 3 times. Mix until ingredients are incorporated and batter is smooth.
6. Add chocolate chips to mixture and stir.
7. Fill the cupcake liners two-thirds full.
8. Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
9. Remove from oven and cool on wire rack for 10 minutes.
10. Prepare frosting: in a bowl placed over a pot of hot water, melt chocolate and butter, mixing until texture is smooth.
11. Add salt, condensed milk, and corn syrup, mix.
12. Remove from heat and set aside tio cool. When frosting cools and sets, spread a heaping tablespoon on top of each cupcake.
Title: Easy Whipping Cream and Pudding Dessert
Ingredients:
- 2 1/2 icing sugar
- 2 vanilla flavoring
- 1 lemon juice
- 2 1/2 vanilla pudding mix
- 1 milk
- 1 apple
- 2 mandarin orange
- 1 raspberries
- 1 blackberry
- 1/2 blueberries
- 1/4 pineapple tidbits
- 1/2 kiwi
- 1/2 red seedless grapes
- 1
- 1/2
Instructions:
1. Whip the whipping cream until soft peaks form. Add the icing sugar and vanilla berry mix and lemon juice and whip until stiff.
2. In seperate bowl mix the pudding with milk and let stand for two minutes.
3. Mix the pudding and whipping cream together.
4. Add all the fruit and fold through.
5. Refrigerate for approximately 20 minutes before serving.
Title: Double Butterscotch Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 4 eggs
- 4 vanilla extract
- 1 flour
- 6 baking soda
- 1 cream of tartar
- 1 salt
- 1 pecans
- 10
- 1
- 1/2
Instructions:
1. in large bowl, cream butter, crisco, brown sugar till light and fluffy -- 2-3 minutes --
2. add eggs, one at a time, beating well after each addition.
3. beat in vanilla --
4. combine flour, baking soda, cream of tartar and salt.
5. gradually add to the creamed mixture.mix well.
6. stir in toffee pieces and finely chopped butterscotch candy and pecans, if using --
7. shape into 3 14" rolls.wrap each in plastic wrap -- refrigerate 4 hours.
8. unwrap and cut in 1/2" slices.
9. place 2" apart on greased cookie sheets --
10. bake at 375* for 9-11 minutes.do not overbake --
11. cool 1-2 minutes before removing to rack to cool --
12. if choosing not to bake all the cookies at once -- double wrap and label and freeze cookies up to 2 months -- .
Title: Miniature Peanut Butter Treats
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1/2 creamy peanut butter
- 1/2 vanilla
- 1 1/4 flour
- 3/4 baking soda
- 1/2 salt
- 42
Instructions:
1. Combine butter, sugars, eggs, peanut butter, and vanilla in mixing bowl.
2. Beat until smooth.
3. In separate bowl combine flour, baking soda and salt.
4. Add to creamed mixture.
5. Cover dough and chill.
6. When dough is cold enough to handle easily.
7. Roll into (walnut sized) balls.
8. Place each ball into a greased MINIATURE muffin tin.
9. Bake at 350°F for 8 to 9 minutes.
10. Remove from oven, gently press a Peanut Butter Cup into each cookie.
11. Cool in pan 10 minutes. Remove from pan, cool on rack, and ENJOY.
Title: Perfect Blueberry Pie Filling
Ingredients:
- 2 blueberries
- 3/4 sugar
- 3 cornstarch
- 3 water
- 1 lemon rind
- 1/2 cinnamon
- 1/4 nutmeg
- 2 unsalted butter
- 1 egg
- 1 salt
- 2 sugar
- 2
Instructions:
1. Combine 1 cup berries with 3/4 cup sugar in pan.
2. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
3. Combine cornstarch and water in bowl.
4. Add to pan with blueberries.
5. Cook over medium heat until mixture comes to full boil and is clear and thick.
6. Pour hot mixture into large bowl.Cool until warm.
7. Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
8. Let cool before adding to pie crust.
9. Add top crust and brush with egg wash, sprinkle with sugar.
10. Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
11. This technique works for any delicate fruit such as raspberries or strawberries.
Title: Pumpkin Pudding
Ingredients:
- 1 fat free sugar-free instant butterscotch pudding mix
- 1 fat-free sugar-free instant vanilla pudding mix
- 2 nonfat milk
- 15 pumpkin
- 1/4 cinnamon
- 1/4 pumpkin pie spice
Instructions:
1. Mix both packages of pudding with the milk, using either a whisk or a mixer.
2. Add in the can of pumpkin.
3. Add spices to taste.
4. Chill at least two hours.
Title: Passover Cookie Crust
Ingredients:
- 1/4 margarine
- 1
Instructions:
1. Combine margarine and cookie crumbs.
2. Pat into bottom of pan (pie or springform).
3. Chill in freezer for 5-10 minutes before filling or bake at 6-8 minutes before filling.
4. Cool before filling.
Title: Mango Fool (Or Papaya or Banana...)
Ingredients:
- 1 unsweetened coconut milk
- 1 water
- 2 eggs
- 1/2 sugar
- 3 salt
- 3 water
- 2 sugar
- papayas
- bananas
Instructions:
1. CUSTARD.
2. Heat coconut milk and water in double boiler or heavy saucepan over low heat, do not boil.
3. In a bowl, mix sugar into beaten eggs. Slowly stir in about 1/2 cup of the heated milk to the egg-sugar mixture to temper.
4. Slowly stir the egg-sugar mixture into heated milk. Cook on low heat until thickened into a custard, stirring gently and continuously.
5. Add salt to taste. Refrigerate custard.
6. FRUIT.
7. While custard is cooling, peel, seed and chop fruit. Cook the fruit by bringing water and sugar to a boil in a saucepan. Add fruit pieces, reduce heat and cook until tender, 5-10 minutes, stirring occasionally.
8. Mash fruit or press through a sieve. Refrigerate.
9. SERVE.
10. Gently fold together cooled custard and cooled fruit. Spoon into serving bowls and top with whipped cream.
Title: Gluten Free, Dairy Free Vanilla Cupcakes With Carob Frosting
Ingredients:
- 2/3 arrowroot
- 2/3 potato starch
- 2/3 baking soda
- 1/2 guar gum
- 1 gluten free baking powder
- 2 salt
- 1 gluten-free vanilla extract
- 1 egg
- 1 confectioners' sugar
- 3/4 carob powder
- 3 vanilla
- 1/4
- 1 1/2
- 1/3
- 1/2
- 3 -4
Instructions:
1. Preheat oven to 350 degrees; spray cake pan with shortening, or if you are making cupcakes, line the cupcake tin with paper holders.
2. Sift together sugar, arrowroot, and potato starch in a mixing bowl. Add the rest of the ingredients in the listed order and mix with an electric mixer.
3. Once the ingredients have been mixed, scrape the mixture into the cupcake shells, about 2/3 full. Or into the cake pan.
4. Bake for about 25 minutes, or until they become golden and a toothpick inserted into the cupcake or cake comes out clean. Let cool in pan for 10 minutes, then on a cooling rack and shortly after prepare to ice. **It is best to ice the cupcakes once they are fully cooled, otherwise you may have some runny icing.
5. ICING.
6. Beat the margarine with an electric mixer till creamy, about 3 minutes or so. Add rest of ingredients, starting with the confectionary sugar, followed by the rest of the ingredients. Add more milk if it's too thick or dry.
Title: Coconut and Cherry Friands
Ingredients:
- 185 coconut oil
- 6 cherries
- 1 icing sugar
- 1 linseed sunflower seeds and almond mix
- 1 1/2
- 1/2
- 1/4
Instructions:
1. Heat oven to 180celsius and lightly grease and flour muffin or friand pans.
2. whisk the egg whites until soft peaks form. Fold in the cherries, sugar, almond, LSA and flour.
3. Gently fold in the coconut oil and pour into the pans. It will be very very wet.
4. Lightly Sprinkle the coconut over the top and back for 20-25 mins or until a skewer comes out clean.
Title: Rum Balls
Ingredients:
- 3/4 unsalted butter
- 6 eggs
- 3 light-brown sugar
- 1/2 pure vanilla extract
- 1 coarse salt
- 1/2 all-purpose flour
- 3/4 dark rum
- 1/4 sugar
Instructions:
1. .Preheat oven to 350. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
2. Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
3. Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
4. Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature. Rum balls can be refrigerated in an airtight container up to 1 week.
Title: Best Ever Rich Chocolate Buttercream
Ingredients:
- 3/4 butter
- 1 chocolate chips
- 3 confectioners' sugar
- 1/3 vanilla
- 1 -2
Instructions:
1. melt chocolate chips at 20 second intervals in your microwave, stirring each time until JUST melted.
2. cream together butter and melted chocolate until smooth.
3. add in the espresso and vanilla
4. gradually beat in the confectioner's sugar and continue beating until frosting is smooth and has lightened in color.
5. enjoy on your favorite cake, cupcakes, or whatever you choose. If you love chocolate, you will not be dissapointed!
Title: Flourless Hazelnut Mascapone Chocolate Cake (Gluten-Free)
Ingredients:
- 1 hazelnuts
- 1/2 hazelnut meal
- 7 unsalted butter
- 8 dark chocolate
- 1 cheese
- 3 eggs
- 1 vanilla extract
- 1 rum
- 3/4 brandy
- 1/2 salt
- cinnamon
- cocoa powder
- powdered sugar
- ice cream
Instructions:
1. If you are using whole hazelnuts, preheat the oven or oven toaster to 350ºF/180ºC. If you are using hazelnut meal, skip to step 4.
2. Toast the whole hazelnuts for about 10 minutes until fragrant. Set aside and cool.
3. Place the cooled hazelnuts in a food processor and grind to make hazelnut meal. Do not over-process. If you do, it will turn into nut butter.
4. In a small pan, melt butter and chocolate under very low heat.
5. Preheat oven to 350ºF/180ºC. Spray oil inside a 9-inch springform pan.
6. In a bowl, beat mascapone cheese until creamy. Add sugar and beat again.
7. Add eggs and beat until creamy.
8. Add the chocolate mixture, vanilla and liquor (if using) and mix well.
9. Add hazelnut meal, salt, and cinnamon and mix well.
10. Bake for about 40 – 45 minutes. Set aside and cool.
11. When the cake is cooked, remove the pan and place the cake on a cake plate.
12. Dust cocoa powder and powdered sugar using a stencil (see note above).
13. Infuse love and serve with whipped cream and/or ice cream if desired.
Title: Fruitcake
Ingredients:
- 3 eggs
- 3/4 brown sugar
- 1 maraschino cherries
- 1 powdered milk
- 1 crushed pineapple
- 2/3 raisins
- 2 dates
- 1 all-purpose flour
- 1 whole wheat flour
- 1 baking soda
- 1 ground cinnamon
- 2 ground cloves
- 1 ground allspice
- 1 ground ginger
- 1/2 powdered sugar
- 1/2
Instructions:
1. Sift together flours, spices and baking soda.
2. Set aside.
3. Using an electric mixer, beat eggs.
4. Add, one at at time, brown sugar, the juice from the jar of cherries, powdered milk, the can of crushed pineapple, vegetable oil and the orange peel.
5. (Make sure the powdered milk dissolves before adding the oil.) Slowly add the flour mixture.
6. Stir in the raisins, dates and cherries.
7. Pour into 3 greased 9" round cake pans.
8. Bake 325 degrees for 35-40 minutes.
9. Dust cooled cakes with powdered sugar.
Title: Chocolate Walnut Bundt Tunnel Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 2 vanilla
- 2 all-purpose flour
- 2 1/2 baking powder
- 2 brown sugar
- 1 1/2 vanilla
- 4 walnuts
- 1 chocolate chips
- 1/2
- 1
- 2
Instructions:
1. Preheat oven to 350°F Grease and flour bundt pan.
2. FOR THE FILLING: Combine brown sugar, cocoa, vanilla, walnuts and chocolate chips. Beat the egg whites until they are stiff and fold into the mixture.
3. FOR THE CAKE: Beat until light the soft butter. Add sugar and cream well. Beat together the egg yolks, 2 eggs, and vanilla and add to the sugar and butter mixture.
4. Sift together the flour and baking powder. Beat flour into the butter egg mixture.
5. Pour three quarters of batter into prepared bundt pan and make a groove through it with the back of a spoon.
6. Fill groove with chocolate mixture. Cover with remaining batter. Bake 60 to 70 minutes until tested done.
7. Nuts About Chocolate.
Title: 4/2 - Pie Crust Pastry
Ingredients:
- 5/8 all-purpose flour
- 1 brown sugar
- 1/8 baking powder
- 1/8 salt
- 1/4 cold water
- 1 1/2
Instructions:
1. Measure the first 4 ingredients into a bowl.
2. Cut in lard until crumbly.
3. Sprinkle with water. Stir with fork.
4. Shape into a ball.
5. If necessary, a small amount of extra water may be added, about 1/2 tsp at a time.
6. The less water used, the better.
7. Makes enough for 2-6 inch single crust pies or 1-6 inch double crust pies.
8. Set oven at 400ºF.
9. For Single Crust Pie:
10. Roll out pastry , turn 6 inch foil pie plate upside down.
11. Cover with pastry on the OUTSIDE of the pie plate.
12. Prick all over with fork.
13. Trim edge and bake about 10 minutes to brown.
14. Cool and transfer to inside of pie plate.
15. Fill with desired filling.
Title: Caramelized Fruit Platter
Ingredients:
- 5 navel oranges
- 1 pineapple
- 1 sugar
Instructions:
1. From oranges, remove 3 strips peel, 3" by 3/4" each.
2. Cut strips lengthwise into very thin slivers.
3. Cut remaining peel and white pitch from oranges.
4. Slice oranges into 1/4" thick rounds.
5. Arrange orange and pineapple slices, overlapping slightly, on deep platter.
6. Sprinkle with orange peel; set aside.
7. In 10" skillet, cook sugar over medium heat about 10 minutes; swirling sugar in skillet when sugar begins to melt.
8. Continue cooking and swirling until sugar melts completely and becomes deep amber in color.
9. Remove skillet from heat.
10. Drizzle carmelized sugar over fruit.
11. Serve immediately for a crunchy candylike topping, or cover and refrigerate until carmel melts, about 2 hours, or until ready to serve.