lumicero/recipes-ing2inst huggingface dataset:
Title: Best Classic White Layer Cake With Raspberry-Almond Filling
Ingredients:
- 2 1/4 cake flour
- 1 vanilla extract
- 6 granulated sugar
- 2 baking powder
- 1 table salt
- 1 3/4 unsalted butter
- 4 unsalted butter
- 1 confectioners' sugar
- 12 vanilla extract
- 16 table salt
- 4
- 1
- 1/2
- 1/3
Instructions:
1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
7. For the Frosting: Beat butter, confectioners’ sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
8. For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.
Title: Chocolate Oatmeal Cookies
Ingredients:
- 1 1/2 flour
- 1 1/2 baking soda
- 3/4 cinnamon
- 1/4 salt
- 1 butter
- 1 brown sugar
- 1/2 sugar
- 2 eggs
- 1 vanilla
- 2 oats
- 2 chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. Line cookie sheets with parchment paper.
3. In medium-size bowl, combine flour, baking soda, cinnamon, and salt.
4. In large bowl, cream butter with sugars. Add eggs and vanilla; beat well. Add flour mixture, beating until well blended.
5. Stir in oats and chocolate chips. Drop dough by rounded tablespoonfuls onto prepared cookie sheets.
6. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets before removing to wire rack to cool completely.
7. Once completely cooled, dip in melted chocolate if desired.
Title: Whole Wheat Snack Cake
Ingredients:
- 1 whole wheat flour
- 1 light brown sugar
- 1/2 all-purpose flour
- 3/4 butter
- 3/4 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1 cinnamon
- 2/3 milk
- 1 egg
- 1 vanilla extract
- 1 baking apple
- 1/2 pecans
Instructions:
1. Place Whole Wheat flour, the Light Brown Sugar and the all-purpose flour in a large mixing bowl and blend well.
2. Cut the butter into the flour mixture until it resembles coarse crumbs. Remove one cup and reserve for the topping.
3. Stir the baking powder, salt and the one-half teaspoon of cinnamon into the remaining mixture.
4. In a separate bowl, lightly beat the milk with the egg and vanilla extract.
5. Pour into the dry mixture and stir, by hand, until just moistened.
6. Grease a nine-inch, round, microwave-safe pie plate and fill with the batter.
7. Arrange peeled apple slices in a single, even layer over the batter.
8. To the topping, add the chopped nuts and one teaspoon of cinnamon and sprinkle evenly over the apple slices. Mixture should cover the apples entirely.
9. Microwave uncovered, on the medium heat setting for nine minutes, rotating dish every three minutes.
10. Cook on high three to five minutes longer (rotating once), or until the cake springs back when lightly pressed in its center and no uncooked batter remains on the bottom of the dish.
11. Allow cake to stand at room temperature for five minutes.
Title: Pear-Blueberry-Ginger Crisp (Gluten-Free)
Ingredients:
- 2 blueberries
- 1 sugar
- 2 vanilla bean paste
- 1 vanilla extract
- 1 ground ginger
- 2 all-purpose flour
- 1/2 brown sugar
- 1/4 all-purpose flour
- 1/4 ground ginger
- 1/4 salted butter
- 1/2
- 1/4
Instructions:
1. Preheat oven to 375°F.
2. Into a medium bowl, place blueberries, pear chopped into 1/2-inch cubes, 2 tbs. sugar, vanilla, ginger and brown rice flour. Toss gently to coat thoroughly.
3. Into a 9" x 9" baking pan or 9" pie plate, pour the blueberry-pear mixture.
4. Into a medium bowl, combine oats, brown sugar, sugar, brown rice flour and ginger. With clean, bare hands or a pastry cutter, work butter into the mixture until it resembles a coarse and sandy texture. Top fruit with crumble mixture.
5. Bake at 375 F for 30-35 minutes or until crumble is lightly browned.
6. Cool atop a wire rack for up to one hour. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.
Title: Yummy Fruit Salad
Ingredients:
- 2 ice cream
- 2 chocolate
Instructions:
1. Put all the fruit onto a chopping board and cut all pieces until a good eating size then place in the serving bowl.
2. On top of that put your 2 scoops of ice-cream or cream.
3. Place the 2 pieces of chocolate on top of the ice-cream or cream.
4. Then place the jelly around all edges of the serving bowl.
Title: Creamy Layered Squares
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/2 sugar
- 6 butter
- 2 Philadelphia Cream Cheese
- 3 milk
- 2 instant lemon pudding
- 3 -4 Cool Whip Topping
- 3
Instructions:
1. Mix graham crumbs, 1/4 cup sugar and butter until well blended. Press onto bottom of 13x9-inch pan. Set aside.
2. Beat cream cheese, remaining sugar and 1/4 cup milk with whisk until well blended, spread over crust.
3. Beat pudding mixes and remaininig milk with whisk 3 minutes. Pour over cream cheese layer in pan. Let stand 5 minutes, or until thickened. Stir food coloring into cool whip with whisk until blended; spread over pudding layer. Refrigerate 4 hours.
Title: Bourbon Balls
Ingredients:
- 3 powdered sugar
- 2 pecans
- 1 Bourbon
- 1/4 light corn syrup
- 1/2 granulated sugar
- 1/4 powdered sugar
Instructions:
1. Mix crushed wafers, powdered sugar, pecans and cocoa.
2. Stir in rum (or brandy or bourbon) and corn syrup and mix well.
3. Shape mixture into 1-in.
4. balls and dredge in remaining sugar.
5. Refrigerate in tightly covered container for 5 to 7 days before serving.
Title: Strawberry Fruit Flan
Ingredients:
- 4 eggs
- 2 water
- 150 sugar
- 2 1/2 baking powder
- 2 flour
- 150 strawberries
- 1 1/2 water
- 1/2 sugar
- 1 cherry brandy
- 1
Instructions:
1. Cake:
2. Separate yolks from egg whites. Beat the yolks, water, sugar and vanilla sugar until foamy. Add the flour and baking powder to this mixture.
3. Beat the egg whites until stiff and carefully fold them into the above mixture.
4. Pour into greased flan form and bake at 350° for ca. 25 minutes. Remove from pan and let cool.
5. Cake tends to stick to pan, if this happens do the following: turn cake onto cooling rake, if it does not come out easily, run a tea towel under cold water, wring and place over bottom of flan form. The cake should then drop out easily.
6. Syrup:
7. Mix together all ingredients and stir until the sugar has dissolved. Pour over cool cake. Top with sliced fruit and glaze.
8. You do not need to use the syrup, if you do, use it carefully as you do not want to drown the cake in it. It is only meant to give it a bit of a kick.
9. Serve with whipped cream and enjoy!
Title: Pears and Gorgonzola
Ingredients:
- 1/4 gorgonzola
- 1/4 butter
- 2 pears
Instructions:
1. Cream the cheese and butter together.
2. Serve alongside the pear slices.
Title: Apple Dumplings
Ingredients:
- 2 flour
- 2 baking powder
- 1/2 salt
- 4 shortening
- 3/4 milk
- 1 apple
- 1 1/2 sugar
- water
- butter
Instructions:
1. MIX FLOUR, BAKING POWDER, SALT, AND SHORTENING TOGETHER.
2. ADD MILK, AND ROLL 1/8 INCH THICK.
3. CUT IN 7 INCH SQUARES. SLICE APPLES, PUT IN CENTER OF EACH SQUART.
4. TOP WITH SUGAR, CINNAMON, BUTTER AND SEAL.
5. MIX 1 CUP SUGAR, 1 1/2 CUPS WATER AND A LITTLE BUTTER.
6. BOIL FOR A FEW MINUTES.
7. POUR OVER DUMPLINGS.
8. BAKE AT 325 DEGREES FOR 40-45 minutes.
Title: Cafe Latte's Turtle Cake
Ingredients:
- 1 egg
- 1 buttermilk
- 2/3 flour
- 2 sugar
- 2 3/4 baking soda
- 1/2 salt
- 1 brewed coffee
- 1 milk
- 2 butter
- 1/2 pecan halves
- 6
- 1
- 1 1/2
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. Grease three 9-inch round cake pans.
3. Line the bottom of each with parchment paper.
4. Grease the paper.
5. Dust with unsweetened cocoa powder.
6. In a small bowl combine the egg, buttermilk and oil; set aside.
7. In a large bowl, sift together flour, 1 3/4 cup sugar, 1/2 cup cocoa powder, baking soda and salt.
8. Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined.
9. Gradually beat in 1 cup hot brewed coffee.
10. Pour batter into prepared pans; spread evenly. (Layers will appear shallow).
11. Bake for 25 to 30 minutes or until a wooden pick inserted near center comes out clean.
12. Cool in pans on wire racks 10 minutes.
13. Loosen sides from pans, invert cakes on racks.
14. Remove cakes from pans.
15. Peel off paper; cool thoroughly.
16. When cool, prepare the frosting.
17. In a small saucepan, combine 1 cup sugar and 1/2 cup milk.
18. Add 6 Tablespoons butter.
19. Bring to boiling, stirring constantly.
20. Remove from heat.
21. Add 12 semi-sweet chocolate pieces.
22. Whisk until smooth.
23. If frosting seems to thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee.
24. (Frosting makes about 2 1/2 cups).
25. Place 1 cake layer, top-side DOWN, onto a serving plate.
26. Using an icing spatula or wide knife, work quickly to frost top of this layer with 1/3 of the frosting, pushing it out slightly from edges to make ripple or pedal effect.
27. Arrange 1/3 of the pecans on top and drizzle with 1/4 cup of the caramel topping.
28. Top with the second layer, top-side DOWN.
29. Repeat the above frosting steps with 1/3 of the frosting, pecans and caramel topping.
30. Top with the third layer, right side UP.
31. Repeat with frosting, pecans and caramel topping.
32. Chill cake 1 to 2 hours before serving.
Title: Mango Cake
Ingredients:
- 2 1/2 mangoes
- 2 sugar
- 2 eggs
- 2 all-purpose flour
- 2 baking soda
- 1 pecans
- 1 walnuts
- 4 vanilla extract
- 1/4 cream cheese
- 2 1/4 butter
- 1 margarine
- powdered sugar
- vanilla extract
Instructions:
1. In a mixing bowl, add the first 3 ingredients; stir to combine.
2. Add in the flour, baking soda, pecans, and 1 teaspoon vanilla; stir to combine.
3. Pour batter into a greased and floured 13x9 inch baking pan.
4. Bake in a 350° oven for 35-40 minutes or until pick comes out clean; let cool.
5. In another mixing bowl, combine the remaining ingredients; stir to mix well.
6. Spread over the cake.
7. Cut into squares and serve.
Title: Butter Pecan Sauce
Ingredients:
- 1/2 pecans
- 2 butter
- 14 water
- 1/2
- 1
Instructions:
1. Saute pecans in butter in a saucepan until lightly browned.
2. Add condensed milk and water, stirring until blended.
3. Cook over medium heat 10 minutes or until thickened, stirring occasionally.
4. Remove from heat; stir in rum extract. Let cool.
Title: Old Fashioned Fresh Apple Cake
Ingredients:
- 3 apples
- 1 1/2 sugar
- 1/2 brown sugar
- 1 1/2 eggs
- 3 vanilla extract
- 1 ground cinnamon
- 1 flour
- 2 1/2 baking powder
- 3 3/4 salt
- 1 1/2 sugar
- 1 1/2 vanilla extract
- 2 water
- 3
Instructions:
1. Preheat oven to 350 degrees. Combine grated apples, sugars and vegetable oil in a large bowl. Add the eggs, vanilla and cinnamon. Gradually add the flour mixed with the baking powder and salt, mixing well to combine. Pour into a greased bundt pan and bake 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a cooling rack.
2. Combine the glaze ingredients in a small bowl and drizzle over the top of the cake before serving.
Title: Mallow-Cano
Ingredients:
- 1 marshmallows
- 1
- 2
Instructions:
1. Get a microwavable bowl, and something to crush the cookie with (I used the handle of an Ice Cream scooper).
2. Crush your cookie into the bowl, how fine a crush is up to you, I made it so the cookie was crumbled but not completely dust.
3. Place the Jumbo marshmallow into the center of the bowl on top of the crushed cookie.
4. Dollop the cold hot fudge into the bowl (where is up to you).
5. Pour in chocolate sauce.
6. Place into microwave and heat on HIGH for 1 minute. WARNING: Watch your marshmallow carefully because it WILL expand in the heat. If it looks like it is about to explode, open microwave quickly and it will deflate.
7. Stir and Enjoy!
Title: Cream Cheese Icing
Ingredients:
- 2 cream cheese
- 1/2 butter
- 2 confectioners' sugar
- 1 vanilla extract
Instructions:
1. In a medium bowl, cream together the cream cheese, butter and vanilla until creamy.
2. Gradually add the confectioners' sugar until well blended.
Title: Mini Chocolate Lava Cakes
Ingredients:
- 1 flour
- 2/3 sugar
- 6 baking powder
- 2 salt
- 1/4 milk
- 1/2 butter
- 1/4 vanilla extract
- 1 pecans
- 1/2 brown sugar
- 2/3 hot water
- 3/4
Instructions:
1. Preheat oven to 350.
2. In large bowl, combine the flour, sugar, 3 T. cocoa, baking powder, and salt. In small bowl, combine the milk, butter, and vanilla. Stir mixture into dry ingredients until just combined. Fold in pecans. Spoon mixture into 6 greased custard cups.
3. Combine brown sugar and 3 T. cocoa. Sprinkle over batter. Pour 2 T. hot water over each cup. Place cups on baking sheet.
4. Bake for 30 minute or until toothpick comes out clean. Cool for 15 minute.
5. Remove cakes upside-down onto serving plates. Garnish with whipped cream. Serve warm.
Title: Grandma's Pie Dough
Ingredients:
- 2 all-purpose flour
- 1 salt
- 2/3 shortening
- 5 -6 milk
Instructions:
1. In a medium bowl mix together flour and salt. Add shortening, and cut in with a pastry blender, until it reaches the consistency of course meal gradually ass milk till a soft dough is formed. Form half the dough into a ball, and place between to sheets of wax paper. Flatten with hands, then roll out, between 2 sheets of wax-paper, into a large circle (1 inch wider than an inverted pie pan).
2. Slip one hand under dough, and the other on bottom of inverted pan, and flip over. This will place the dough in the pan. Remove wax paper and adjust dough in pan. Cut off excess, and fill shell with filling of choice, or blind bake.
Title: Toffee Pecan Drop Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 3/4 light brown sugar
- 1/4 sugar
- 1 egg
- 1 1/2 vanilla extract
- 1 1/2 pecans
- 1
Instructions:
1. Preheat oven to 350°.
2. In a bowl, combine the first 3 ingredients; set aside.
3. In a large bowl, cream the butter with the sugars for 2 minutes or until smooth.
4. Add in the egg and vanilla; beat well.
5. Add in the dry ingredients and mix thoroughly.
6. Stir in the pecans and toffee.
7. Drop by rounded teaspoonsful onto an ungreased cookie sheet (leave room for expansion).
8. Bake 10-12 minutes or until lightly golden.
9. Let cookies cool in pan for 5 minutes; then transfer cookies to a wire rack to cool completely.
Title: Stuffed French Toast With Bacon Cupcakes
Ingredients:
- 1 eggs
- 3 water
- 1/3 maple syrup
- 1 1/3 nutmeg
- 1 cinnamon
- 1 bacon
- 1
- 6
Instructions:
1. Preheat oven to 350.
2. Make cake mix by following cake directions then add cinnamon and nutmeg.
3. Pour cake mix in the cupcake wrapper pans.
4. Pour equal parts maple syrup in each cupcake.
5. Bake 25-30 minutes.
6. While cupcakes are baking fry bacon until crispy. Place on paper towels and drain bacon grease. Set aside and wait for cupcakes to bake. Take out of oven and cool. Once cooled frost and crumble bacon on each cupcake. enjoy.
Title: Nutella Pudding
Ingredients:
- 2 skim milk
- 1
- 4
Instructions:
1. Put Nutella, milk, and whipping cream in a bowl.
2. Mix.
3. Enjoy.
Title: Strawberry Cream Cake
Ingredients:
- 1/2 butter
- 1/3 flour
- 1 flour
- 6 cornstarch
- 1 baking powder
- 1 eggs
- 1/4 cream of tartar
- 1 sugar
- 1 1/2 sugar
- 3 cornstarch
- 2 half-and-half
- 1 unsalted butter
- 1 vanilla
- 1/2 strawberry
- 1 1/2 powdered sugar
- 2 vanilla
- 1
Instructions:
1. To make cake: Preheat oven to 375-degrees F.
2. Butter and flour two 9-inch round cake pans.
3. Combine 1/2 cup flour, cornstarch and baking powder in small bowl.
4. Beat yolks in small bowl until frothy.
5. In a large bowl beat whites with cream of tartar until stiff.
6. Fold yolks and dry ingredients alternately into whites.
7. Pour batter into prepared pans.
8. Bake for 30 minutes or until done (the center of cake will spring back when done.) For custard filling: Combine 1/4 cup sugar and cornstarch in saucepan.
9. Mix in half-and-half, yolks and finally the butter (in that order).
10. Cook, stirring constantly, over med-low heat until mixture thickens (10 minutes).
11. Let cool to room temp and then stir in 1 tablespoon vanilla.
12. To assemble cake: Reserve several strawberries.
13. Slice remainder.
14. Cut each cake layer in half horizonally (there are now 4 layers).
15. Place one layer on cake plate, cut side up.
16. Spread with half of custard.
17. Add next layer (second layer), cut side down.
18. Spread with jam.
19. Arrange sliced berries on top of jam.
20. Add next layer (third layer), cut side up.
21. Spread with the rest of the custard.
22. Top with final layer (4th layer), cut side down.
23. (Cake can be prepared 4 hours ahead of time to this point and refrigerated) One hour prior to serving, whip cream to soft peaks.
24. Stir in powdered sugar and 1 teaspoon vanilla.
25. Spoon cream on top of cake and cover sides.
26. Garnish with reserved strawberries.
Title: Quick Shortbread Fingers
Ingredients:
- 4 butter
- 2 caster sugar
- 6 plain flour
- 1 caster sugar
Instructions:
1. Place all ingredients in a mixing bowl.
2. Knead together well with fingertips (you can also mix this well in a blender)until you form a smooth, firm ball.
3. Turn out onto a lightly floured board and divide into two portions.
4. Roll out and trim into two oblongs, about 8 x 2.5 inches.
5. Place on baking tray covered with grease-proof paper and prick with a fork.
6. Bake in a moderate oven for 30-35 minutes (about 180).
7. Once baked, cut into fingers whilst still warm and allow to cool on baking tin.
8. Sprinkle with the rest of the sugar and seal in an airtight tin.
Title: Yummy Yellow Cake
Ingredients:
- 1 butter
- 1 1/2 white sugar
- 8 milk
- 3/4 vanilla extract
- 1 1/2 cake flour
- 2 baking powder
- 2 salt
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour 2 - 8 inch round pans.
3. Sift together the flour, baking powder and salt. Set aside.
4. In a large bowl, cream together the butter and sugar until light and fluffy.
5. Beat in the egg yolks one at a time, then stir in the vanilla.
6. Beat in 1/3 of the flour mixture, then 1/2 the milk, then 1/2 the remaining flour mixture, then the rest of the milk, and then finally the rest of the flour mixture. Mix until thoroughly combined but do not overmix. Overmixing can cause the gluten in the flour to overdevelop leading to a cake that rises too high and overflows the pan. If that does happen you can just trim away the edge though.
7. Pour batter into prepared pans.
8. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick comes out clean when inserted in the center of the cake. Do not overbake.
9. Cool 15 minutes before turning out onto cooling racks.
Title: Vegan Tapioca Almond Pudding
Ingredients:
- 1 pearl tapioca
- 2 water
- 3 turbinado sugar
- 2/3 ground flax seed
- 2 vanilla extract
- 2 Amaretto
- 2
- 1/2
Instructions:
1. Boil water and add tapioca. Reduce heat and simmer 15 minutes.
2. Bring almond milk to a boil and add to tapioca.
3. Simmer about an hour, or until a little thicker than egg whites. Stir frequently.
4. Remove from heat, add remaining ingredients.
5. Chill until more solid.
Title: Mama's Indulgence Chocolate Mug Cake
Ingredients:
- 3 sugar
- 2 -3 flour
- 1 ground coffee
- 1 salt
- 1/8 milk
- 3 canola oil
- 1 vanilla
- 1 hot water
- 1
- 1/4
- 1
Instructions:
1. In microwave safe large mug mix dry ingredients.
2. Add wet ingredients, except hot water, and mix well with spoon.
3. Add hot water and stir in until incorporated scrapping bottom of mug with spoon.
4. Cook on high in microwave for 2-3 minutes. 2 minutes 30 seconds is perfect in my microwave. Cake should still look a bit wet / moist, but be cooked through. Best not to overcook.
5. Let cool a few minutes and enjoy. Add you favorite topping if you like.
Title: Fresh Pear Cake w/ compote
Ingredients:
- 1 1/2 pears
- 1 vanilla
- 1 lemon juice
- 1 cinnamon
- 1 ground ginger
- 1/2 butter
- 1 milk
- 1 brown sugar
- 1/2 applesauce
- 5 eggs
- 3 1/2 flour
- 5 baking powder
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter a bundt pan and dust well with flour.
3. Puree pears in a food processor.
4. In a small bowl mix the pureed pears, vanilla, lemon juice, cinnamon, and ground ginger.
5. Set aside.
6. Heat the milk and butter in a small saucepan until butter is melted.
7. Sift flour and baking powder.
8. With an electric mixer (med-high), beat the eggs and brown sugar for 5 minutes, until well creamed.
9. Slowly add milk and melted butter mixture.
10. Add the pear mixture and applesauce.
11. Add the flour and baking powder, beating until just combined.
12. Pour the batter into bundt pan.
13. Bake for about 55 to 60 minutes, until a toothpick inserted into the center comes out clean.
14. Serve with a dollop of sweetened whipped cream or warm fruit compote.
Title: Kolacky Del Babbo Classico
Ingredients:
- 2 cream cheese
- 2 sugar
- 1/2 vanilla
- 1 butter
- 3 flour
- confectioners' sugar
Instructions:
1. cream cheese filling: Mix together 4 ounces (1/2 package) cream cheese, sugar and vanilla in a small bowl and set aside.
2. Cookies: Beat together butter and the rest of the cream cheese on medium high speed until fluffy, about 3 minutes.
3. Add flour, one cup at a time, until well combined.
4. Divide dough into thirds, wrap each third in plastic wrap and refrigerate at least four hours.
5. Heat oven to 350 degrees.
6. Remove one packet of dough from the refrigerator.
7. Roll to 1/8 inch thickness on a floured work surface.
8. Cut into 1 1/2" squares with a pizza cutter or knife.
9. Fill each with about 1/2 teaspoon of cheese filling, fold two opposite sides of the dough together over filling to meet in the middle.
10. Place on greased cookie sheets.
11. Bake until golden (10-12 minutes).
12. Transfer to folded paper towels or flattened brown paper bags to absorb any excess grease.
13. Cool completely.
14. Repeat with remaining refrigerated dough in two more batches.
15. Sprinkle with confectionr<U+0092>s sugar before serving.