lumicero/recipes-ing2inst huggingface dataset:
Title: Spritz Cookies
Ingredients:
- 2 1/2 flour
- 1/2 salt
- 1 butter
- 3/4 sugar
- 1 egg
- 2 sugar
Instructions:
1. Preheat oven to 400 degrees F.
2. In a small bowl, combine flour and salt.
3. In a large bowl, cream butter; gradually add sugar.
4. Blend in egg and almond extract; beat well.
5. Gradually add the dry ingredients to the creamed mixture.
6. Press dough through cookie press onto ungreased baking sheet.
7. Sprinkle with colored decorating sugar.
8. Bake for 6 to 8 minutes.
9. Cool on wire rack.
Title: Simple Peppermint Cookies
Ingredients:
- 2 flour
- 2 baking powder
- 1/2 sugar
- 3/4 water
- 1 -2
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350.
2. Sift flour, baking powder and sugar together in a bowl.
3. Add water oil and gently work together.
4. Add the peppermint extract, and mint chocolate chips.
5. Place on lightly sprayed cookie sheet.
6. Bake for about 12-15 minutes.
7. or until toothpick comes out clean.
Title: Nana's Christmas Pound Cake
Ingredients:
- 1 cream cheese
- 1 butter
- 1 3/4 sugar
- 1 vanilla
- 2 brandy
- 4 Bourbon
- 2 1/4 eggs
- 1 flour
- 1/2 cornstarch
- 1 baking powder
- 1/2 pecans
- 1/2 sugar
- 3
Instructions:
1. Cream the cream cheese and the butter together until light and fluffy.
2. Gradually add the sugar and cream well.
3. Add the vanilla and brandy (or bourbon), mixing well.
4. Add the eggs one at a time,beating well after each addition.
5. Set aside 1/4 cup flour.
6. Sift the remaining 2 cups flour, cornstarch and baking powder together.
7. Gradually add the flour mix to the batter, mixing well.
8. Dredge the pecans and candied fruit in the 1/4 cup flour, coating all pieces thoroughly.
9. (this keeps them from all sinking to the bottom of the cake as it bakes) Fold the pecans, candied fruit and any flour residue into the cake batter.
10. Grease a bundt pan very heavily with Crisco, and sprinkle the 3 tablespoons of sugar evenly in the bottom of the cake pan over the Crisco.
11. Pour the cake batter into the bundt pan.
12. Bake at 325 degrees for 30 minutes.
13. Then reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.
Title: Cody's Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 1/2 Crisco shortening
- 5 eggs
- 3 flour
- 1/2 baking powder
- 1 salt
- 1 milk
- 2 vanilla extract
Instructions:
1. cream together shortening, butter, and sugar until fluffy.
2. Add beaten eggs slowly to the mixture.
3. Blend flour, salt, and baking powder.
4. Alternately add the dry ingredients and the milk/vanilla extract.
5. Batter will be thick and fluffy.
6. Put in greased and floured bundt pan.
7. Bake for 1 1/2 hrs at 325 degrees. (the oven runs very hot here, so you may have to bake yours at 350).
Title: No-Bowl Chocolate Cherry Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 granulated sugar
- 1/4 baking soda
- 1 salt
- 1/8 maraschino cherries
- 1 water
- 1/3 cider vinegar
- 1/4 vanilla
- 1
Instructions:
1. Put flour, sugar, cocoa, baking soda, and salt into an ungreased 8 or 9 inch square baking pan. Stir with a fork to mix well.
2. Add 1/2 cup of the reserved cherry juice, the cherries, oil, water, vinegar and vanilla. Stir until thoroughly blended.
3. Using a rubber spatula, scrape any ingredients clinging to sides, corners and bottom of pan into the batter.
4. Bake 30 minutes or until a wooden pick inserted into centre of pan comes out clean. Cool in pan on a rack. Cut into 9 squares.
Title: Pavlova
Ingredients:
- 4 caster sugar
- 1 strawberries
- 1 1/2 kiwi fruits
- 3
- 2
Instructions:
1. Preheat oven to slow 150C degrees.
2. Line a baking tray with baking paper.
3. Draw a 20cm circle on the paper.
4. Beat the egg whites in a large dry bowl until soft peaks form.
5. Gradually add the sugar, beating well after each addition.
6. Continue beating until the mixture is thick and glossy and the sugar has completely disolved.
7. Spread meringue mixture onto tray inside the marked circle.
8. Shape meringue by running a palette or flat-bladed knife up and down the edge of the meringue, making furrows around the side.
9. This will strengthen the sides, stopping them from collapsing.
10. Bake for 40 minutes.
11. Turn the oven off and allow the meringue to cool completely in the oven.
12. Whip the cream.
13. Halve the strawberries and peel and slice the kiwifruit.
14. Decorate pavlova with cream and fruit.
15. Enjoy!
Title: Peach Brown Betty
Ingredients:
- 2 sugar
- 1/2 fresh lemon juice
- 3 all-purpose flour
- 2 unsalted butter
- 4
- 2
Instructions:
1. Preheat oven to 375 degrees. In a large bowl, toss peaches, sugar, lemon juice, and flour to combine. Transfer to an 8-inch square (or other shallow 2-quart) baking dish.
2. In a food processor, pulse bread until coarse crumbs form; sprinkle over fruit mixture, and dot with butter. Cover tightly with aluminum foil.
3. Bake until fruit mixture is bubbling, 25 to 30 minutes. Remove foil, and continue baking until topping is golden, 10 to 15 minutes more. Let sit at least 10 minutes. Serve with whipped cream, if desired.
Title: Angel Food Tiramisu
Ingredients:
- 8 cream cheese
- 1/4 sugar
- 1/4 heavy cream
- 1/4 vanilla extract
- 3/4 fresh strawberries
- 1 -2
- 1
- 1/2
Instructions:
1. Line a 4 1/2 x 8 1/2" loaf pan with a sheet of plastic wrap (about 24" long).
2. Beat together cream cheese, sugar, cream, and vanilla until smooth.
3. Combine coffee and liquor (if desired).
4. Slice cake horizontally into 4 layers using a serrated knife.
5. Brush coffee mixture over both sides of each cake layer.
6. Place one cake layer in the bottom of the prepared pan and spread evenly with 1/3 cup of cream cheese mixture.
7. Sprinkle with 1/4 of the grated chocolate.
8. Repeat with remaining layers, BUT reserve 1/2 cup of cream cheese mixture and 1/4 of the chocolate.
9. Fold plastic wrap over the top and gently press to make cake level.
10. Chill 30 minutes.
11. Unwrap the top of the cake and invert onto a plate. Remove plastic wrap.
12. Spread reserved cream cheese mixture over the top and sprinkle with remaining chocolate.
13. Garnish with strawberries.
Title: Bailey's Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 water
- 3/4 sugar
- 3/4 irish cream
- 1/4 chocolate chips
- 1/2 irish cream
- 1 icing sugar
- 1/2
Instructions:
1. Mix all cake ingredients except choc chips on medium speed for 3 minutes.
2. Stir in chocolate chips
3. Preheat oven to 350.
4. Grease and flour bundt pan.
5. Pour in batter and bake for 1 hour.
6. Cool and remove from pan.
7. Combine glaze ingredients and pour on top of cake when completely cool.
Title: Pashka
Ingredients:
- 2 cream cheese
- 1 cottage cheese
- 1 sour cream
- 1/4 butter
- 1 white sugar
- 1/4 vanilla extract
- 1 currants
- 1/2
Instructions:
1. In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.
2. Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.
3. Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.
Title: Berries With Sabayon
Ingredients:
- 2 strawberries
- 1 raspberries
- 1/4 dry marsala
- 4 sugar
- 1/2
- 1/4
Instructions:
1. combine strawberries and raspberries in a bowl.
2. divide among 6 dessert goblets or dish, set aside.
3. To Make Sabayon:.
4. In large heatproof bowl over saucepan of gently simmering (not boiling) water, whisk together egg yolks, Marsala and sugar until thick enough to mound softly on spoon (5 to 7 minutes).
5. spoon over fruit, sprinkle with almonds if using.
Title: Crustless Peach Pie
Ingredients:
- 8 sugar
- 1/2 cornstarch
- 3 cinnamon
- 2 nutmeg
- 1 butter
- 1/4 all-purpose flour
- 1/3
- 1/4
Instructions:
1. Preheat oven to 400°F.
2. To make filling: Mix the sugar and the cornstarch and spices, add to the peaches and coat well. Place in baking dish. A 9-incj Pyrex pie dish works for me.
3. To make strudel: Melt butter in a large bowl. Add sugar, flour, and 1/3 cup oat bran. Mix well until combined and crumbly. (you may want to taste test :) it's yummy.).
4. Sprinkle 1/4 cup plain oat bran on top of peaches, then the strudel.
5. Bake at 400°F for 20 min, then reduce to 350 and bake until it's done (the outside will be bubbly and the center will be crusty and golden brown).
Title: Swedish Rice Pudding With Two Fruit Sauces
Ingredients:
- 1/2 long grain rice
- 4 milk
- 3 eggs
- 2/3 sugar
- 2 vanilla extract
- 2 butter
- 1/4 salt
- 4 ground cinnamon
- 1/2 sugar
- 1/4 cornstarch
- 1 water
- 1 3/4 sugar
- 1 1/2 cornstarch
- 2 1/2
Instructions:
1. In the top of a double boiler, combine the rice and 1 cup of the milk. Cover and cook over simmering water, until the rice is tender, about 45 minutes.Transfer to a greased oval gratin dish, approximately 11x8x3".
2. Preheat oven to 375°F.
3. In a mixer bowl, lightly beat the eggs till frothy.
4. Add the sugar, vanilla, butter, salt and remaining milk and combine.
5. Pour over the rice and sprinkle cinnamon liberally over the surface, do NOT stir.
6. Place dish in a pan of hot water and bake for 50-60 minutes, or until the pudding slightly puffs and is firm on the top.
7. Remove from the hot water and cool on a wire rack.
8. Serve at room temperature or chilled with a fruit sauce.
9. **NOTE: The dish size is important if you are to have the thick layer of custard on top. don't use a shallow one.
10. GRAPE JUICE SAUCE:
11. In a large saucepan, heat 3 1/2 cups of the grape juice and sugar until boiling. In a small bowl, combine the cornstarch with the remaining 1/2 cup of juice.
12. add to the grape juice and sugar mixture and whisk, cooking until the mixture thickens -- cool to room temperature.
13. LINGONBERRY SAUCE:
14. Place the berries and 1 1/2 cup water in a medium saucepan. cover and bring to a boil, lower the heat and simmer for 15 minutes, then set aside. In a small bowl, combine the sugar and cornstarch, then add the remaining 1/4 cup water. add to the berry mixture, stirring constantly. return the pan to the heat and bring the mixture again to a boil. cover and remove from the heat -- cool to room temperature.
15. NOTE** Lingonberries are dark red and similiar to cranberries, but not as tart -- Raspberries or strawberries may be substituted for the lingonberries.
Title: Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream
Ingredients:
- 12 ladyfingers
- 2/3 gooseberries
- 6 fresh apricots
- 4 -6 fresh lemon zest
- 2 vanilla extract
- 1 granulated sugar
- 2 mascarpone cheese
- 1/2 creme fraiche
- 2
- 8
- 6
Instructions:
1. Spread most of the gooseberry jam on the insides of the split ladyfingers and sandwich them together. Set aside.
2. In a medium bowl, stir together the remaining jam with the limoncello, lemon zest, finely minced lemon verbena, the vanilla, granulated sugar, mascarpone cheese and creme fraiche. Combine well.
3. In each dessert glass, arrange 2 or 3 ladyfingers upright around the edges, then place a few gooseberries and apricot chunks into the bottom of the glass.
4. Spoon the mascarpone cream into the dessert glasses, forming a slight mound.
5. Top each trifle with the remaining apricot chunks and gooseberries, pressing the fruit gently into the cream.
6. Chill until serving time (may be assembled up to 24 hours in advance, cover with cling wrap if not serving within a few hours).
Title: Banana Chocolate Chip Cupcakes
Ingredients:
- 1 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/8 salt
- 1/2 brown sugar
- 1/2 low-fat vanilla yogurt
- 1 bananas
- 2
- 1/4
Instructions:
1. Combine first 4 ingredients.
2. Add sugar and next 3 ingredients; beat at low speed of an electric mixer until blended.
3. Mash bananas and add to mixture. Mix with mixer until blended.
4. Fold in chocolate chips.
5. Bake at 400° for 12 minutes or until a wooden pick inserted in center comes out clean.
Title: Chocolate Lime Pot De Crème
Ingredients:
- 8 chocolate
- 2 heavy cream
- 1 -2 kaffir lime leaf
- 6 sugar
- 1/3 salt
- 1
Instructions:
1. Chop chocolate into small pieces to make it easier to melt. The quality of the dessert depends on the quality of the chocolate you use.
2. Chop Kaffir lime leaves into small pieces.
3. Place half of the lime leaves in a saucepan with the heavy cream. Warm over low heat.
4. Place the other half of the lime leaves in the top of a double boiler with the chocolate. Cover with plastic and melt the chocolate.
5. Mix egg yolks with sugar and salt. Temper the yolks with the warm cream, adding 1/4 cup to the yolks. Mix well, then pour the yolks into the saucepan with the cream.
6. Stir continuously over a low heat so you don't "cook" the eggs. Cook for 20 minutes until the mixture becomes a custard-like texture and clings to the back of a wooden spoon.
7. Add the melted chocolate to the saucepan. Stir until all the chunks of chocolate disappear and mixture is smooth.
8. Pour the mixture through a strainer to remove the lime leaves. Pour into pot de creme cups or small ramekins. Refrigerate for 4-6 hours or freeze for 1 hour. Top with whipped cream.
Title: Mocha Fudge Frosting (Paula Deen)
Ingredients:
- 1 1/4 sugar
- 1 heavy whipping cream
- 2 vanilla extract
- 1 1/2 butter flavor shortening
- 5 butter flavor shortening
- 1/2 salt
- 2
- 1/2
Instructions:
1. In a medium saucepan, combine sugar, cream, coffee, and vanilla. Cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low, and simmer for 5 minutes. Stir in chocolate, shortening, and salt, stirring until chocolate melts and mixture is smooth.
2. Let frosting stand, stirring occasionally, for 1 hour or until cooled to room temperature and thickened. Use immediately.
Title: Fresh Tangerine Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 3/4 sugar
- 1 1/2 baking soda
- 1 baking powder
- 1/2 salt
- 1 tangerine zest
- 1 tangerine juice
- 1 eggs
- 3 sour cream
- 1 candied tangerine zest
- 1 cream cheese
- 1/2 butter
- 1 tangerine zest
- 3 tangerine juice
- 6 confectioners' sugar
Instructions:
1. For the cake:
2. Preheat the oven to 350 degrees. Spray 2 (9-inch) round cake pans with non-stick cooking spray with flour. Set aside.
3. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Beat in oil, zest, juice and eggs at medium speed with an electric mixer until combined. Add sour cream, beating until smooth.
4. Pour batter into prepared pans, and bake for 25 minutes (it took about 40 minutes for mine, FYI), or until a wooden pick inserted in center comes out clean. Let cool in pans for (at least) 10 minutes. Remove cake from pans, and cool completely on wire racks.
5. Spread frosting in between layers and on top and sides of cake. Garnish with candied tangerine zest, and pipe remaining frosting around top and bottom of cake, if desired.
6. Note: You can purchase the candied zest at many specialty stores, or do as I did: Zest the tangerines in long pieces (one inch or more). Boil zest in one part water to one part sugar for approximately 20-30 minutes, or until you can easily bite through it. Let dry on a wire rack, then store in airtight container. Or, as I like to do--while the zest is still wet, dredge it in granulated sugar before drying.
7. For the frosting:
8. In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Beat in zest and juice until combined. Gradually beat in confectioner's sugar until smooth.
Title: Asda Great Stuff Raisin Oat Cookies
Ingredients:
- 50 butter
- 125 soft brown sugar
- 75 self-raising flour
- 100 porridge oats
- 75 raisins
- 4
Instructions:
1. pre heat the oven to 180 degrees.
2. line 2 baking trays with some baking paper.
3. cut the apricots into small pieces.
4. put the butter and sugar in a large mixing bowl.
5. cream them together until they become creamy.
6. add the flour, oats, apricots and raisins and mix them together.
7. roll out the oat mixture into balls, about the size of a ping pong ball and put them on the baking trays.
8. flatten each ball slightly.
9. put them in the oven and bake for 15 minutes.
10. leave to stand for 5 minutes, then trandfer them to a cooling tray.
Title: Pastry Twists
Ingredients:
- 0.5 puff pastry sheets
- 1 egg
- 1 water
Instructions:
1. Thaw pastry sheet at room temperature for 30 minutes. In a small bowl, mix egg and water. Unfold pastry on lightly floured surface. Roll into 14 x 10 inch rectangle. Cut in half lengthwise. Brush both pastry halves with egg mixture. Top 1 rectangle with filling. Place remaining rectangle over filling, egg-side down. Roll gently with rolling pin to seal.
2. Cut crosswise into 28 (1/2 inch wide) strips. Twist strips. Place 2 inches apart on greased baking sheet, pressing down ends. Brush with egg mixture. Bake at 400 degrees for 10 minutes or until golden. Serve warm or at room temperature.
3. Parmesan Cheese Filling: Mix 1/4 cup grated parmesan cheese, 1 tablespoon chopped fresh parsley and 1/2 teaspoon dried oregano.
4. Choco-Berry Filling: Spread 2 tablespoons seedless raspberry jam and sprinkle with 1/3 cup miniature semisweet chocolate morsels.
5. Cinnamon-Sugar Filling: Mix 2 tablespoons sugar and 1 teaspoon ground cinnamon.
Title: Pumpkin Pudding
Ingredients:
- 1 1/2 canned pumpkin
- 2 eggs
- 1/4 cornstarch
- 1/2 light brown sugar
- 1/2 cinnamon
- 1/2 ginger
- 1/4 nutmeg
- 1/4 cardamom
- 2 milk
- 2/3
Instructions:
1. Beat pumpkin and eggs in a large saucepan. Combine cornstarch, brown sugar, cinnamon, ginger, nutmeg, and cardamom in a medium bowl and stir into the pumpkin mixture.
2. Add milk and juice.
3. Cook over medium heat, whisking continuously, until pudding is very thick.
4. Reduce heat and whisk pudding a few seconds to remove any lumps.
5. Divide among 8 dessert bowls.
6. Cover with plastic wrap and refrigerate about 2 hours.
Title: Super Shooter Spritz Holiday Cookies
Ingredients:
- 1 margarine
- 1/2 butter
- 2 1/4 sugar
- 1 flour
- 1 salt
- 1 egg
- vanilla extract
Instructions:
1. Preheat oven to 400°F.
2. Cream sugar and butter.
3. Mix in remaining ingredients.
4. Place dough in cookie press.
5. Press cookikes out onto a COOL cookie sheet.
6. Sprinkle with jimmies or colored sugar or place a"red hot" candy or a "mini-M&M" candy in the center of each cookie.
7. Watch them closely while baking and don't let them brown.
8. Bake about 6-9 minutes, remember, do NOT brown.
Title: Red Velvet Cherry Cake
Ingredients:
- 1 eggs
- 3 margarine
- 8 buttermilk
- 1 cherry pie filling
- 2 frozen non-dairy topping
- 4
- 1
- 1/4
- 1
- 1/4
Instructions:
1. http://www.recipezaar.com/Easy-Red-Velvet-Cake-24561.
2. (a red velvet recipe) or use box.
3. Baking Instructions:
4. Preheat oven to 350°F Grease and flour two 9-inch round cake pans.
5. Prepare, bake and cool cake according to directions.
6. Combine cherry pie filling and almond extract in small bowl, stir.
7. To assemble, place on cake layer on heat resistant serving plate. Spread with one cup whipped topping, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1 1/2 inches of cake edge. Decorate cake edge with remaining whipped topping and sides. Garnish with sliced almonds.
Title: Snicker's Cake
Ingredients:
- 18 1/4 water
- 1 1/3 eggs
- 1/2
- 3
- 1 1/2
- 9
Instructions:
1. Mix cake according to instructions add in 1 1/2 cup semi-sweet morsels.
2. Bake in a greased 9x13-inch pan and bake about 30 minutes (325-350°F-- follow cake instructions) or until toothpick comes out clean.
3. Remove from oven and immediately place Snickers in 4 rows of 9 across the top of cake.
4. Let cool completely.
5. Cut into squares with one Snicker per square and devour.
Title: Espresso Chocolate Creme Brulee
Ingredients:
- 1 1/2 heavy cream
- 1/2 sugar
- 1/4 vanilla bean
- 1/2 bittersweet chocolate
- 2 white sugar
- 1
- 4
Instructions:
1. Preheat oven to 325 degrees F.
2. Put cream, milk, sugar, vanilla bean, chocolate and espresso powder in a saucepan. Scald milk mixture. In a stainless steel bowl stir the egg yolks. Continue to stir egg yolks as you slowly pour the hot cream mixture over the yolks. Strain custard into a heat proof container with a pouring spout. Place four 3/4-cup ramekins in a shallow baking pan. Evenly pour the custard into the ramekins. Place the pan in the oven then pour boiling water into the baking pan so the water comes halfway up the sides of the ramekins. Cook about 30 to 35 minutes until only the custard centres jiggle slightly when the pan is moved. Remove the pan from the oven. Remove the ramekins from the pan and cool on a wire rack. Once the custards reach room temperature chill them in the refrigerator for at least 3 hours or overnight.
3. Sprinkle each custard top with a teaspoon of brown sugar. Caramelize the sugar with a crème brûlée torch or under the broiler.
Title: Fruitcake
Ingredients:
- 1 brown sugar
- 2 water
- 2 applesauce
- 1/2 brewed coffee
- 3/4 flour
- 3 baking soda
- 2 salt
- 1 ground cinnamon
- 4 ground nutmeg
- 1 ground cloves
- 1
Instructions:
1. preheat oven to 350 degrees. grease and flour a 9x13 inch pan.
2. in a saucepan, mix brown sugar, water, dried fruit, applesauce, and coffee. bring to a boil and boil for 3 minutes. remove from heat and let cool.
3. in a large bowl, combine flour, baking soda, salt, and spices.
4. when dried fruit mixture is cool, add to dry ingredients and mix well to combine.
5. pour into prepared cake pan and bake for 30 to 40 minutes.
Title: Strawberry Coupe
Ingredients:
- 10 fresh mint leaves
- 12 icing sugar
- fresh strawberries
Instructions:
1. Drop the sliced strawberries, 3 in each glass, into 2 glasses.
2. Add icing sugar to taste on top.
3. Add the remaining fresh strawberries to both glasses, equally, and then, add whipped cream over the strawberries.
4. Top off with fresh mint leaves.
5. Refrigerate for 30 minutes before serving.
Title: Cream Puff Cake
Ingredients:
- 1 water
- 1/2 butter
- 1 all-purpose flour
- 4 eggs
- 1 cream cheese
- 4 milk
- 3 instant vanilla pudding
- 1 Cool Whip
- 1/4
Instructions:
1. Preheat oven to 400 degrees.
2. In a large heavy suacepan, heat butter and water to boiling over medium-high heat.
3. Add flour and reduce heat to low.
4. Cook and stir until it forms a ball and pulls away from the sides of the pan.
5. Remove from heat and transfer to a large bowl.
6. Beat in eggs, one at a time, beating well after each egg.
7. Spread in bottom and up the sides of an ungreased 9x13 inch pan.
8. Bake at 400 degrees for 35 minutes.
9. Cool completely.
10. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth.
11. Add pudding mix and beat until thickened.
12. Spread over cooled shell.
13. Top with whipped topping, and drizzle chocolate syrup over the top.
Title: Summertime Peaches or Figs in Spiced Sauterne Wine
Ingredients:
- 1/4 sugar
- 2 lemon juice
- 1 cinnamon
- 1 clove
- 1 figs
- 12
Instructions:
1. In a small saucepan, heat together sauterne, sugar, and lemon juice.
2. Cook, stirring until the sugar dissolves. Do not boil. Stir in spices.
3. Put the figs or peaches in a deep bowl and pour the wine mixture over them.
4. Macerate in the refrigerator for 4 hours.
5. Divide fruit between bowls, pouring the wine mixture over them. Garnish with a sprig of thyme or mint.
Title: Quick 'N Easy Cherry Pecan Cobbler
Ingredients:
- 1 cherry pie filling
- 1 fresh lemon juice
- 1 flour
- 1/2 pecans
- 1/3 butter
- 1/4 brown sugar
- 3/4 cinnamon
- 1/4 allspice
Instructions:
1. Preheat oven to 350 degrees.
2. Combine pie filling and lemon juice in 1 quart baking dish.
3. Mix all remaining ingredients in medium bowl.
4. Sprinkle over pie filling.
5. Bake for 15 minutes or until top is brown and cherries are bubbly.
6. Serve warm with vanilla ice cream.
Title: Black Walnut Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 butter
- 2 eggs
- 1 vanilla extract
- 4 flour
- 1 baking soda
- 1 cream of tartar
- 1 black walnut
Instructions:
1. In a small bowl, combine flour, baking soda, and cream of tarter; set aside.
2. In a large bowl, cream butter, sugar, and brown sugar.
3. Add beaten eggs; mix well.
4. Add dry ingredients; mix well.
5. Fold in black walnuts.
6. Separate dough into 4 parts.
7. Roll each part and pat on ends to make flat.
8. Refrigerate overnight or longer.
9. Preheat oven to 375°F.
10. Grease a baking sheet.
11. Slice off cookies from the refrigerated rolls and place on prepared cookie sheet.
12. Bake for 5 minutes or until golden light.
13. Cool on wire rack.