lumicero/recipes-ing2inst huggingface dataset:
Title: Beautiful Little Rose Macaroons
Ingredients:
- 1 icing sugar
- 2 granulated sugar
- 6 rose water
- 1/2
- 2
Instructions:
1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
2. Place the icing sugar and almonds in a food processor and process until it looks like powder. In a large bowl beat the egg whites until they are stiff but not dry.
3. Gradually beat in the granulated sugar until glossy peaks form. Gently fold the ground nut mixture into the egg whites along with the rose water.
4. Using a pastry bag with star nozzle, pipe the dough into 1 inch rounds that are placed 2 inches apart on the prepared cookie sheets.
5. Let the cookies air dry on the sheets, on the counter, until they are no longer glossy, from 15 to 30 minutes. Bake cookies one pan at a time for 10-15 minutes until they appear dry.
6. Carefully transfer the parchment paper with the macaroons onto a cooling rack.
7. Sometimes I like to flip the macaroons over & brush the bottoms with melted dark chocolate!
Title: Lemon Almond Cranberry Squares
Ingredients:
- 2 flour
- 1/3 icing sugar
- 1 butter
- 4 margarine
- 7 lemons
- 2 eggs
- 1/4 granulated sugar
- 1/2 butter
- 2 margarine
- 1 1/4 all-purpose flour
- 3/4 baking powder
- craisins
Instructions:
1. CRUST: Combine 2 cups flour, icing sugar and 1 cup butter or margarine until crumbly.
2. Press firmly into a greased 13 x 9 inch cake pan.
3. Bake at 350 degrees for 15-20 minutes, until light golden.
4. TOPPING: Reduce oven temperature to 325 degrees. Grate rind from 2 lemons. Squeeze out 3/4 cup juice.
5. Beat eggs and sugar until light and thickened.
6. Stir in rind, juice and remaining ingredients. Mix well. Pour over baked crust.
7. Bake for 40-50 minutes, or until set and golden.
8. Cool then cut into squares.
Title: Low Fat Dump Cake
Ingredients:
- 2
- 1
Instructions:
1. spread pie filling in 9 X 13" pan.
2. spread chocolate cake mix on top of pie filling.
3. pour cola over cake mix.
4. Cover and bake at 350F for 20 minute Uncover and bake an additional 25 minutes.
5. Serve with fat free cool whip or vanilla ice cream.
Title: Cherry Nut Crunch
Ingredients:
- 3/4 brown sugar
- 1 plain flour
- 1 rolled oats
- 1/2 butter
- 1/2 pecans
- 1 cherry pie filling
Instructions:
1. Combine brown sugar, flour, and oats with butter until crumbly.
2. Sprinkle one-half of crumb mixture in bottom of a 9 inch square baking dish. Pour cherry pie filling over mixture.
3. Sprinkle with remaining crumb mixture over top of cherry pie filling. Sprinkle with pecans.
4. Bake in a 350 degree oven for 25-30 minutes.
5. Great served with ice cream!
6. Enjoy!
Title: Pears in Red Wine Sauce
Ingredients:
- 1 orange
- 1 1/4 red wine
- 3 honey
- 1 cinnamon stick
- 1 vanilla bean
- 1/2 apple pie spice
- 4 pears
- 1/2 arrowroot
- 1 potato flour
- clove
Instructions:
1. bring a pan of water to a boil.(large enough to put your steamer in or a casserole dish).
2. Meanwhile put the orange rind, juice, honey, wine, cinnamon stick, apple pie spice, vanilla bean and clove and bring to a boil, stirring frequently.
3. Remove from heat.
4. Peel pears, leaving stem intact, and cut off a small piece rom the bottom so the poears can stand up.
5. Put into heatproof bowl or casserole dish and pour wine mixture over them.
6. Cover the bowl or dish with tin foil and tie with kitchen string.
7. Put the bowl in the steamer and cover with a tight fitting lid. Set the steamer over hte pan and steam for 35-40 min, until the pears are tender.
8. Remove the pan from the steamer and let cool completely.
9. Transfer to a serving dish standing upright.
10. Remove the cinnamon stick, clove, vanilla bean from the wine mixture and bring to a nboil and cook til reduced by 1/2.
11. Put the arrowroot or flour into the wine sauce and simmer gently, will make a paste. Remove from pan and let cool.
12. Pour the wine sauce over the pears and chill for at least 3 hours.
13. Top with whipped cream.
Title: The Blueberry and Straw Berry Muffins Ever
Ingredients:
- 1/2 butter
- 1 margarine
- 2 granulated sugar
- 1 eggs
- 2 vanilla
- 1/4 baking powder
- 2 salt
- 1/2 all-purpose flour
- 1 1/4 milk
- 1 1/4 frozen blueberries
- 1 frozen strawberries
- 1/4 granulated sugar
- ground cinnamon
Instructions:
1. 1• heat oven to 375'F.
2. 2• grease 18 regular-size muffin cups or (12 large size muffin cups.
3. 3• In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
4. 4• Add eggs one at a time, beating after each.
5. 5• beat in vanilla, baking powder and salt.
6. 6• with spoon, fold in half of flour then half of milk into batter; repeat.
7. 7• Fold in blueberries and strawberries.
8. 8• Bake 20-25 minutes, until golden brown and springy to touch.
9. 9• sprinkle topping on each muffin.
Title: Zucchini Spice Cake With Penuche Frosting
Ingredients:
- 1 instant vanilla pudding
- 1 sour cream
- 1 water
- 1/2 eggs
- 1/4 cinnamon
- 4 nutmeg
- 1 clove
- 1/2 salt
- 1/4 zucchini
- 1/4 light brown sugar
- 2 butter
- 1 milk
- 8 powdered sugar
- 1/4
- 2
Instructions:
1. Put cake mix, pudding mix, sour cream, water, oil, eggs, cinnamon, nutmeg, cloves, and salt in a large mixing bowl.
2. Blend with an electric mixer on low speed for 1 minute. Increase speed to medium and beat 2 to 3 minutes more.
3. Fold in the grated zucchini.
4. Pour batter into greased and floured tube pan.
5. Bake 60 to 65 minutes at 350 degrees.
6. Penuche Frosting.
7. Place brown sugar and butter in a saucepan over medium heat. Simmer, stirring constantly, 2 minutes. Carefully pour in the milk, stirring, and bring the mixture to a boil.
8. Cool slightly.
9. Place the powdered sugar in a large bowl.
10. Pour the hot brown sugar mixture over the powdered sugar. Beat with an electric mixer on low speed until frosting is smooth, 2 to 3 minutes. Use immediately (while warm) to frost cake or the frosting will harden. If it does harden, simply place the pan back over low heat and stir until the frosting softens up.
Title: Coconut Pecan Frosting Mix Substitute
Ingredients:
- 1 sweetened flaked coconut
- 3/4 brown sugar
- 1/4 all-purpose flour
- 1/2 pecans
- 3 butter
- margarine
Instructions:
1. In a medium bowl, combine coconut, brown sugar, flour and pecans; Mix well.
2. Using fork or pastry cutter, cut in butter or margarine.
Title: Bean Pudding With Butterscotch Sauce
Ingredients:
- 2 eggs
- 3/4 granulated sugar
- 2 brown sugar
- 1/4 vanilla
- 1/4 cinnamon
- 1 nutmeg
- 1/2 pecans
- 1/2 butter
- 6 brown sugar
- 2 corn syrup
- 1/2 apple butter
- 1 applesauce
- 2
Instructions:
1. tPlace the beans in a food processor. Purée until smooth along with 1/2 cup of the milk.
2. tAdd eggs, sugars, apple butter, vanilla, cinnamon and nutmeg; process using several on/off turns until combined. Gradually add remaining evaporated milk and process until combined.
3. tSpoon mixture into six 1/2 cup (125 mL) ramekins.
4. tPlace ramekins in a shallow baking dish. Pour hot water to reach halfway up the sides.
5. tPlace in a preheated 350°F (180°C) oven for 35 minutes. Remove from oven and let cool slightly.
6. tTo make the butterscotch sauce, melt butter in a small saucepan. Add brown sugar and corn syrup and cook gently until sugar dissolves. Stir in whipping cream and bring to a boil. Let cool slightly before serving.
7. tServe ramekins drizzled with butterscotch sauce and top each with 1 teaspoons (5 mL) chopped pecans.
Title: Carmelite Flan
Ingredients:
- 5 eggs
- 1 sweetened condensed milk
- 1 water
- 1 vanilla
- 1/2 granulated sugar
Instructions:
1. Place eggs, sweetened condensed milk, water and vanilla in a blender jar.
2. Blend until well mixed and frothy, 30 to 45 seconds.
3. Set aside.
4. Melt sugar over medium-low heat in small skillet, stirring constantly, until caramelized (sugar melts and turns light brown).
5. Divide caramelized sugar equally among 5 10-ounce custard cups, tilting to cover the entire bottom.
6. Pour egg mixture on top of caramelized sugar, dividing equally among the cups.
7. Set custard cups in a larger pan and pour boiling water into the larger pan to come about halfway up the sides of the custard cups.
8. Bake at 350F for about 45 minutes or until a knife inserted in the center comes out clean.
9. Cool to room temperature, then chill completely in refrigerator.
10. To serve, run a thin knife or spatula around the rim of each flan to loosen, then turn custards out on individual dessert plates, with caramel on top.
Title: Mother-In-Law Sugar Cookies
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 1/2 salt
- 1/2 shortening
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla
- milk
Instructions:
1. Before making, consider doubling it, since we always do!
2. Cream the butter, then add sugar, egg, and cream.
3. Mix together the dry ingredients, then add to wet ingredients.
4. Chill thoroughly in fridge (usually an hour).
5. Roll out and cut into desired shape.
6. Cook at 400 degrees for 10 minute.
Title: Mini Chip Buttercream
Ingredients:
- 1/2 salted butter
- 1/2 confectioners' sugar
- 3 -4 milk
- 2 -3 vanilla extract
- 2
- 1
Instructions:
1. Cream together butter and shortening.
2. Alternatively add confectioner's sugar and milk to create desired consistency.
3. Beat in extracts.
4. Beat in mini chocolate chips.
Title: Vegan Almond Raspberry Thumbprint Cookies
Ingredients:
- 2 whole wheat pastry flour
- 1 baking powder
- 2 sea salt
- 1/4 canola oil
- 1/3 maple syrup
- 1/3 vanilla
- 1/3
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 350.
2. Combine flour, ground almonds, baking powder, and salt in a mixing bowl.
3. In a separate bowl, mix oil, juice, syrup, and extract together.
4. Add wet ingredients to dry and mix well.
5. Use a tablespoon to scoop dough and form into balls.
6. Flatten into circles and place on a parchment-lined baking sheet.
7. Indent each cookie with your thumb and fill with 1/2 teaspoon of the raspberry preserves.
8. Bake for 15 minutes or until edges turn golden brown.
Title: Buttercream Frosting
Ingredients:
- 1/3 unsalted butter
- 4 confectioners' sugar
- 1 vanilla extract
- 1 -4 half-and-half
Instructions:
1. Cream the softened butter in a large bowl with an electric mixer.
2. Gradually add sifted confectioners'sugar, beating well.
3. Add vanilla and 1 tablespoon of half-and-half, beating until frosting is spreading consistency. If it is too thick, add more half-and-half as you continue beating, until spreading consistency.
Title: I Can Eat the Entire Trifle
Ingredients:
- 1 sour cream
- 1 vanilla instant pudding mix
- 2 milk
- 1 kiwi fruits
- 1 fresh strawberries
- 3 -5 bananas
- 1 crushed pineapple
- 3 of fresh mint
- 1
Instructions:
1. In a medium bowl, prepare the pudding mix according to package directions using only 1 cup of milk.
2. Fold in sour cream and whipped topping.
3. Cube the cake(s).
4. Slice kiwi and strawberry into slices.
5. Line a large trifle or other glass serving bowl with the strawberries and kiwi slices in pretty layers sticking to the glass bowl, reserving two whole strawberries and two kiwi slices for top decoration.
6. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
7. Make fan garnishes of whole strawberries by slicing from just below the stem.
8. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint.
9. Refrigerate at least 3 hours before serving.
10. Note 1: Instead of fresh strawberries, you can choose to use fresh raspberries and blueberries.
11. Note 2: Soak the bananas in the pineapple juice so they won't get dark.
Title: You Have to Try This Rice Pudding!
Ingredients:
- 1 salt
- 1/2 sweetened condensed milk
- 1 butter
- 4 raisins
- 1/2 vanilla
- 1 -2 nutmeg
- 1
Instructions:
1. Put cooked rice in the top of a double boiler.
2. Set over simmering water.
3. Stir in milk, butter and raisins.
4. Cook stirring frequently until pudding thickens slightly, about 20 minutes.
5. Remove from heat and stir in vanilla and nutmeg.
6. Refrigerate or eat warm.
7. (If there is anything left by this time:).
Title: Cheddar Apple Cobbler
Ingredients:
- 1 sugar
- 1/4 flour
- 1/4 cinnamon
- 6 granny smith apples
- 1 flour
- 1/4 sugar
- 1 1/2 baking powder
- 1/2 salt
- 6 cheddar cheese
- 1/3 butter
- 1/4 milk
Instructions:
1. Toss apples in flour,sugar,cinnamon mixture.
2. Pour into a 9 inch square pan.
3. Combine all the dry and mix in the cheese and butter and milk.
4. Spoon over apples.
5. Bake 400 for 30 minutes.
Title: Apple Crumb Squares
Ingredients:
- 3/4 unsalted butter
- 1 sugar
- 3 eggs
- 3/4 all-purpose flour
- 1 1/2 salt
- 1/8 granny smith apples
- 6 all-purpose flour
- 1/4 light brown sugar
- 2 pumpkin pie spice
- 1 salt
- 1 1/4 unsalted butter
- 1/4 confectioners' sugar
- 3/4
- 2
Instructions:
1. Heat oven to 350°F Coat a 15x10x1" pan with non-stick spray.
2. FOR BARS: Beat together the butter and sugar until smooth about 2 minutes.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in almond extract.
5. On low speed beat in flour and salt until just blended.
6. Spread evenly into prepared pan.
7. Fan apple slices over the top and then brush with the melted preserves.
8. Bake at 350F for 25 minutes.
9. FOR CRUMB TOPPING: Whisk together the flour, brown sugar, pumpkin pie spice and salt.
10. Stir in the butter until mixture is moistened and clumps together.
11. Sprinkle evenly over batter in pan.
12. Bake for an additional 35 minutes.
13. Remove pan to a wire rack to cool completely.
14. Dust with confectioners' sugar and cut into 24 squares.
Title: 8 Treasure Rice Pudding
Ingredients:
- 1/2 mango
- 1/4 green seedless grape
- 1/4 raisins
- 1/4 dried tart cherry
- 1/4 salt
- 1/4 almond butter
- 3 maple syrup
- 1/4 water
- 1/4
- 4
- 1
Instructions:
1. Combine first 5 ingredients; arrange half of fruit mixture in an 8-inch glass bowl coated with cooking spray. Sprinkle salt over rice, and toss to combine. Spread half of rice over fruit mixture, pressing firmly with a spatula to pack. Spread almond butter over rice; drizzle with 2 tablespoons syrup. Top with remaining fruit mixture. Spread remaining rice over fruit mixture, pressing firmly with a spatula to pack. Drizzle with remaining 2 tablespoons syrup.
2. Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place the bowl on top of inverted steamer. Cover and cook 5 minutes or until thoroughly heated. Wearing oven mitts, carefully remove bowl from wok. Place a plate upside down on top of bowl; invert pudding onto plate. Sprinkle with almonds.
Title: Aunt Nun's Cake
Ingredients:
- 1 1/2 sugar
- 1/2 shortening
- 1/2 eggs
- 2 salt
- 1/4 vanilla
- 1 buttermilk
- 1 flour
- 2 hot water
- 1/2 baking soda
- 1 sugar
- 1 1/2 milk
- 1 1/2 flour
- 6 eggs
- 2 margarine
- 2 vanilla
- 2
Instructions:
1. Begin with the frosting.
2. In a 2-3 Quart saucepan place 1 1/2 cup sugar, 6 tsp flour, 1 1/2 cup milk and 2 beaten eggs. Cook over medium heat stiring constantly with a wisk until mixture reaches a pudding texture. Let cool and put the pan in the regrigerator.
3. Cake:
4. Put 1 1/2 cup sugar and 1/2 cup cocoa in mixing bowl and mix well.
5. Add 1/2 cup shortening and 2 well beaten eggs and continue mixing.
6. Add 1/4 tsp salt, 1 tsp vanilla,.
7. Aternately mix in 1 cup buttermilk, 2 cups flour until blended (don't over mix).
8. Add 1/2 cup hot water and 1 tsp baking soda.
9. Beat well and pour in greased and floured cake pans.
10. Bake at 350 degrees for 35 - 40 min until a toothpick inserted in the center comes out clean.
11. Allow cake to cool completely.
12. Bring back the icing pan and in mixer bowl add 4 sticks of margerine and 2 tsp vanilla.
13. Whip up to the consistance of icing and apply to cake.
Title: Butter and Nut Pound Cake
Ingredients:
- 3 sugar
- 1/2 butter
- 1 eggs
- 5 evaporated milk
- 2/3 water
- 1/3 salt
- 1/4 flour
- 3 1/4 pecans
- 2
- 1
Instructions:
1. Cream the sugar and crisco.
2. Add remaining ingredients and mix well.
3. Pour into a greased and floured bundt pan.
4. Place in a COLD oven.
5. Turn oven to 325 and bake 1 hour and 30 minutes.
Title: Dietetic Diabetic Pineapple Pudding
Ingredients:
- 1 soymilk
- 1 1/2 minute tapioca
- 2 vanilla extract
- 2 berries
- 1/2
Instructions:
1. Mix the pineapple, with its juice, the soymilk and the tapioca in a medium sized pot.
2. Heat over medium heat, stirring frequently.
3. Once it begins to simmer, turn it down and continue stirring, until thickened, about 10 minutes. There should not be any white specks left in the tapioca.
4. Remove from the heat and stir in the vanilla.
5. Divide amongst small serving dishes and garnish with a few berries if desired; blueberries, strawberries or raspberries would all be good.
Title: Berry Fluff
Ingredients:
- 1 raspberries
- 1/3 sugar
- 1 salt
- 1 berries
Instructions:
1. Clean berries, crush and add sugar.
2. Chill.
3. Beat egg white to stiff peaks; add salt and crushed berries.
4. Serve in champagne flutes or parfait glasses.
5. Decorate with whole berries.
Title: Luscious Berries With Custard Sauce
Ingredients:
- 1 1/2 sugar
- 1/2 cornstarch
- 1 vanilla
- 4 fresh raspberry
- 2 fresh strawberries
- fresh blueberries
Instructions:
1. in 2 qt saucepan cook cream over medium heat until just comes to a boil.
2. remove from heat.
3. meanwhile in medium bowl gradually whisk sugar and cornstrach into egg yolks. whisk until mixture is light and creamy.
4. gradually whisk hot cream into beaten egg yolks. return mixture to same saucepan, stir in vanilla.
5. cook over medium heat, stirring constantly, until custard is thick enough to coat back of metal spoon (DO NOT boil because eggs will curdle).
6. serve warm or cool over fresh berries.
Title: Ice Cream Sandwich Cake
Ingredients:
- 12 -18 ice cream sandwiches
- 1 pecans
- 1 -2
Instructions:
1. You will need a container to make this in I use a plastic 9x13 pan with a lid. Glass with plastic wrap will work too.
2. Place half of your sandwiches in the bottom of the pan.
3. Cover with whipped topping.
4. Top with half of your chopped nuts.
5. Drizzle with syrup.
6. Repeat above steps for next layer.
7. Cover and freeze for 2 hours.
Title: Goody Cookies
Ingredients:
- 20 graham crackers
- 3/4 chocolate
- 1 butter
- 1 brown sugar
- 1/2 vanilla
- pecans
Instructions:
1. Line a jelly roll pan (10x15-inch) with foil;
2. Arrange graham crackers in the pan in a single layer to cover pan.
3. Combine butter and sugar in a heavy medium saucepan; bring to a boil over medium heat, stirring occasionally.
4. Boil for 2 minutes until the consistency of carmel; stir in vanilla and chopped nuts.
5. Drizzle the hot mixture over crackers and spread evenly.
6. Bake 10 minutes at 300°.
7. Remove at once from pan to flat surface to cool.
8. When cool, break into smaller pieces.
Title: Banana Cream Cheesecake
Ingredients:
- 1 3/4 graham cracker crumbs
- 1/4 sugar
- 1/2 butter
- 1 cream cheese
- 1/2 sugar
- 1 firm bananas
- 3 -4 milk
- 1 3/4 instant banana pudding mix
- 1
Instructions:
1. In a small bowl, combine cracker crumbs and sugar; stir in butter.
2. Set aside 1/2 cup for topping.
3. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan.
4. Bake at 350° for 5-7 minutes. Cool on wire rack.
5. In a large bowl, beat cream cheese and sugar until smooth.
6. Fold in 2 cups whipped topping.
7. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
8. In a small bowl, whisk milk and pudding mix for 2 minutes.
9. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping.
10. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture.
11. Refrigerate for 1-2 hours or until set.
Title: Apple Crumble
Ingredients:
- 4 golden delicious apples
- 1/4 sugar
- 1 all-purpose flour
- 2 ground cinnamon
- 1/2 walnuts
- 1 pecans
- 1 all-purpose flour
- 1 1/4 rolled oats
- 1/2 dark brown sugar
- 1 ground cinnamon
- 1 fine salt
- 8 butter
- vanilla ice cream
Instructions:
1. Position an oven rack in the center of the oven and preheat to 350 degrees F.
2. Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
3. In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
4. Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
5. Serve warm or at room temperature with vanilla ice cream.
Title: Coffee Hazelnut Treats
Ingredients:
- 1 butter
- 1/4 hazelnuts
- 1 1/2 rolled oats
- 2 icing sugar
- 2 Kahlua
Instructions:
1. Process all ingredients in a food processor for 30 seconds or until mixture forms a ball around the blade.
2. Take teaspoonfuls of the mixture & roll into balls.
3. Store in a foil lined container in the fridge.
Title: Crostata Pastry
Ingredients:
- 1 1/2 flour
- 1/4 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 2 sugar
- 1 egg
- 1 distilled white vinegar
- 2 flour
- 6 flour
- 1/4 granulated sugar
- 3/4 lemon juice
- 1
- 2
Instructions:
1. In the bowl of a food processor, pulse the flour, baking powder, and salt just to sift them.
2. Scatter the butter over the flour mixture. Pulse the mixture just until it resembles crumbs. Add the sugar and pulse just to mix it in .
3. In a bowl, beat the egg, vinegar, and ice water. Sprinkle the liquids over the flour mixture. Pulse the processor just until the dough forms clumps. It should not come together to form a ball.
4. Turn the clumps out onto a lightly floured counter and knead them gently until smooth. Shape them into a disk, wrap in foil, and refrigerate for 30 minutes. Use as directed.
5. Halve the peaches and remove the pits. Cut each half into 6 pieces and transfer them to a large bowl.
6. Sprinkle with flour, 1/2 cup of the sugar, and lemon juice. Toss gently.
7. Set the oven at 400°F.
8. Line a rimmed baking sheet with parchment paper.
9. On a lightly floured counter, roll the pastry dough into a 12 inch round. Lift it onto the rolling pin and transfer it to the baking sheet. Refrigerate the pastry for 5 minutes.
10. Arrange the peach slices on the dough on their sides, in neat rows, making the rows as close together as possible. Leave a 1 1/2 inch border around the edge. Fold the border up over the fruit. It will pleat onto itself in places; that's OK.
11. Brush the exposed dough with milk. Sprinkle the fruit and dough with the remaining 1/4 cup sugar.
12. Bake for 15 minutes. Turn the oven down to 375°F.
13. Continue baking the crostata for 20 to 25 minutes or until the peaches are tender and the pastry is golden brown.
14. Let the crostata settle for 5 minutes. Transfer it, still on the parchment paper, to a wire rack to cool.
15. Preparation time includes 30 minutes refrigeration of dough.
Title: Santa's Reindeer Poop
Ingredients:
- 3 oats
- 6 cocoa powder
- 3 1/2 flaked coconut
- 1/4 butter
- 2 white sugar
- 1/2 milk
- 1 vanilla
Instructions:
1. Put all the dry ingredients in a large bowl, stir together well.
2. In a large pot, bring the liquid to a boil.
3. Then take off the stove and add 1 teaspoon of vanilla.
4. Pour the liquid ingredients INTO the DRY ingredients and mix well until everything is wet.
5. Use a teaspoon to spoon the cookies onto waxed paper.
6. Let them cool and they will harden somewhat--that's it!