lumicero/recipes-ing2inst huggingface dataset:
Title: Souskluitjies (Dumplings in Cinnamon Syrup)
Ingredients:
- 250 all-purpose flour
- 2 salt
- 10 baking powder
- 1 egg
- 6 margarine
- 100 butter
- 500 milk
- 25 boiling water
- 150 butter
Instructions:
1. Sift together dry ingredients in a bowl.
2. Blend in margarine/butter with fingertips until mixture attains crumbled consistency.
3. Beat together egg and milk and mix with flour mixture until soft (but not stiff)dough - add more milk as necessary to achieve right consistency.
4. Preheat oven to 120C (220F).
5. Heat water and 25ml butter in 4 litre (4-quart) pot to boiling and drop spoonsful of dough mixture into boiling water/butter.
6. Place lid on pot and boil for 15 minutes - do NOT lift lid to peek!
7. Remove dumplings with slotted spoon and place in ovenproof dish or bowl (preferably glass) with lid. Liberally sprinkle with cinnamon sugar.
8. Add remaining cinnamon sugar to water in pot and bring to boil.
9. Pour cinnamon syrup over dumplings, replace lid and place in preheated oven until serving - at least 30min.
Title: Date Pudding Upside Down Cake
Ingredients:
- 1 pitted dates
- 1 egg
- 2 butter
- 2 1/2 boiling water
- 18 1/4 walnuts
- 1/2 brown sugar
- 3/4 Cool Whip
Instructions:
1. preheat oven to 350*.
2. place dates and butter in an ungreased 13x9" baking pan --
3. stir in 1 cup of boiling water to soften dates and melt butter -- stir well.
4. add cake mix, eggs and walnuts.stir with fork for 2-3 minutes or blended --
5. scrape bottoms and sides of pan once in a while with rubber spatula to be sure all is combined --
6. spread batter evenly in pan.
7. sprinkle with brown sugar, pour remaining 1 1/2 cups boiling water, slowly.over brown sugar --
8. DO NOT STIR!
9. bake at 350* for 40-45 minutes or golden brown.
10. serve warm with whipped topping if desired -- .
Title: Angel Creams
Ingredients:
- 300 white chocolate
- 200 vanilla extract
- 1 gelatin
- 1 light cream cheese
- 250 sugar
- 1 berries
Instructions:
1. Place cream, chocolate and vanilla into saucepan.
2. Keep on low and stir till chocolate is melted.
3. Stir in dissolved gelatine.
4. Cool mix till it begins to thicken.
5. Beat cream cheese and sugar till smooth and creamy with mixer.
6. Gradually beat in cooled chocolate mixture.
7. Spoon into 6 glasses.
8. decorate with fresh berries.
Title: Devil's Food Cake
Ingredients:
- 1 3/4 flour
- 1 1/4 baking soda
- 1 salt
- 1 1/2 brown sugar
- 1 1/2 butter
- 1/3 vanilla
- 1 1/2 eggs
- 2 buttermilk
- 1/2 boiling water
- 3/4
Instructions:
1. Preheat oven to 375 degrees F.
2. Sift together 3 times and set aside the first 3 ingredients.
3. Melt over hot (not boiling) water the chocolate morsels. Remove from heat.
4. Blend the sugar, butter and vanilla.
5. Add, one at a time, beating well after each addition, 2 eggs.
6. Stir in melted chocolate and add flour mixture alternately with buttermilk.
7. Add and stir to blend 3/4 c boiling water.
8. Pour in 2 greased 8" or 9" layer cake pans.
9. Bake at 375 degrees 25-30 minutes.
Title: Apple Cake
Ingredients:
- 3 eggs
- 2 sugar
- 3 self-rising flour
- 1 cinnamon
- 1 1/2 baking apples
- 3 butter
- 1/4 brown sugar
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease/oil 9 x 13 pan; set aside.
3. Beat eggs slightly.
4. Add sugar.
5. In separate bowl, mix flour and cinnamon then add to egg and sugar mixture.
6. Add oil
7. Beat everything together with a mixer---mixture will be very thick!
8. Add diced apples.
9. Pour mixture into pan and bake at 350 for 45 - 50 minutes, or until center is firm.
10. TOPPING/GLAZE.
11. Approximately 5 - 10 minutes before cake comes out of oven, mix butter, milk, and brown sugar.
12. Boil for 4 - 5 minutes.
13. When cake is done, prick surface with a fork and pour mixture over the hot cake.
Title: Mom's Peach Cobbler
Ingredients:
- 1 sugar
- 1 cornstarch
- 1 water
- 3 flour
- 1 baking powder
- 1 1/2 salt
- 1/2 shortening
- 3 milk
- 1/2 butter
- 2 cinnamon
- 1
Instructions:
1. Heat oven to 400 degrees.
2. mix sugar and cornstarch.
3. gradually stir in water.
4. bring to boil and boil 1 minute, stirring constantly.
5. add peaches then pour into 1 1/2 quart baking dish.
6. dot with butter.
7. sprinkle with cinammon.
8. stir flour, sugar, baking powder, salt in bowl.
9. cut in shortening until mixture looks like "meal".
10. stir in milk.
11. drop by spoonfuls onto hot fruit
12. bake 25 to 30 minute.
13. serve warm.
Title: Best Ever Rum Balls
Ingredients:
- 1 dark rum
- 1/2 light corn syrup
- 1/4 pecans
- 3 powdered sugar
- 1 1/2 powdered sugar
- 1/2
Instructions:
1. Melt chocolate chips in a double boiler.
2. Stir until smooth and remove from heat.
3. Stir in corn syrup
4. Stir in rum.
5. In a separate bowl, combine the dry ingredients.
6. Drizzle the chocolate mixture over the crumb mixture.
7. Stir until everything is well combined.
8. Shape into 1 inch balls.
9. Roll in powdered sugar.
10. Store in an airtight container for at least five days before serving to develop flavor.
Title: Apricot Balls
Ingredients:
- 3/4 sweetened condensed milk
- 2 sugar
- 1
Instructions:
1. Finely chop apricot (food processor best).
2. Mix with coconut and sweetened condensed milk, and roll in small balls. Roll in sugar.
3. Refrigerate.
Title: Country Apple Cake With Caramel Sauce
Ingredients:
- 2 eggs
- 2 cinnamon
- 1 nutmeg
- 3 walnuts
- 2 sugar
- 1/2 brown sugar
- 1/2 butter
- 1/2 vanilla
- 1/2 vanilla ice cream
- 1/2
- 1
Instructions:
1. Heat oven to 350 degrees F.
2. Spray 13x9 pan with nonstick cooking spray. In a large bowl, combine oil and eggs; beat well. Add quick bread mix, apple pie filling, cinnamon, nutmeg; stir 50-75 strokes with spoon until mix is moistened. Stir in nuts from foil packet and 1/2 c chopped walnuts. Spoon into sprayed pan; spread evenly.
3. Bake at 350 degrees F for 43-50 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Cool 30 minutes.
4. Meanwhile, in medium saucepan, combine sugar, brown sugar, butter and whipping cream; mix well. Bring to a boil, stirring occasionally. Remove from heat; stir in vanilla.
5. To serve, cut warm cake into squares; place on individual dessert plates. Top each serving with warm sauce. Top with ice cream or whipped cream if desired.
6. High altitude (above 3500 feet): add 1/4 cup flour to dry quick bread mix. Bake as directed above.
Title: Chocolate Pots De Creme
Ingredients:
- 2 heavy cream
- 1/4 granulated sugar
- 1 1/3 vanilla extract
- 6
- 1
Instructions:
1. Put heavy cream in top of a double boiler.
2. Add sugar.
3. Place over boiling water and scald (i.e., heat almost to boiling).
4. Remove from heat and add chocolate and stir until completely melted.
5. Beat egg yolks and gradually beat them into the hot chocolate cream mixture.
6. Place top of double boiler over boiling water again and cook, stirring constantly, until well thickened (about 3 minutes).
7. Remove from heat, stir in vanilla, and then pour into 6-8 small custard cups (1/2 cup size).
8. When cool, place in refrigerator to chill before serving.
Title: Walnut Rum Pastry Cookies
Ingredients:
- 2 flour
- 1 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 1 1/2 active dry yeast
- 2 water
- 2 eggs
- 1/4 sour cream
- 1/2 vanilla extract
- 1/2 granulated sugar
- 1/2 walnuts
- 1 powdered sugar
- 1/4
Instructions:
1. Stir together flour, baking powder and salt in a small mixing bowl; cut in butter till it resembles coarse crumbs.
2. In a separate bowl, add yeast to warm water, stir in egg yolks, sour cream and vanilla; blend into flour mixture; mix until soft dough forms; refrigerate dough for 1 hour.
3. Preheat oven to 400°F; lightly grease a baking sheet; set aside.
4. Beat egg whites until foamy, gradually add sugar and continue to beat until stiff peaks form, add rum extract, gently fold in nuts; set mixture aside.
5. Divide chilled dough into 4 equal parts, refrigerating each part until ready to use.
6. Roll each section into a 9-inch circle on a lightly floured surface.
7. Sprinkle lightly with powdered sugar; cut each circle into 12 wedges.
8. Spread a heaping teaspoon of prepared meringue on each wedge, roll up each wedge, beginning at wide end.
9. Place on baking sheet and bake for 10-12 minutes or until pale golden brown.
10. Transfer to wire racks to cool.
11. Sprinkle cookies with remaining powdered sugar when cool.
Title: Rhubarb Maple Upside Down Cake
Ingredients:
- 4 unsalted butter
- 3/4 brown sugar
- 3 rhubarb
- 2 granulated sugar
- 1 granulated sugar
- 1/2 unsalted butter
- 2 eggs
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1/2 salt
- 2 baking powder
- 6 milk
- 2 maple syrup
- 1/4 cream of tartar
Instructions:
1. Preheat oven to 325 F. Generously butter a 9-in. round cake pan (do not use a springform pan as the mixture will leak- trust me). Melt 4 tbsp. unsalted butter over low heat. Stir in the brown sugar. Pour into cake pan and distribute evenly across the bottom of the pan. Sprinkle rhubarb with 2 Tbsp granulated sugar and toss. Place in pan on top of brown sugar mixture. Spread evenly and set aside.
2. Using an electric mixer, cream softened butter and 1 c. granulated sugar on medium speed until light and fluffy. Add egg yolks, one at a time, scraping down the sides of the bowl after each addition. Beat in vanilla extract.
3. In a separate bowl, mix the flour, salt and baking powder. Add 1/3 of the flour mixture to the batter in the mixer bowl on slow speed, scraping down the sides and mixing until dry ingredients are incorporated. Add half of the milk-syrup mixture. Continue alternating additions of dry ingredients and milk-syrup mixture, ending with the flour mix.
4. In a separate bowl, whip egg whites with cream of tartar until stiff peaks form. Fold egg whites into batter in small amounts until well-incorporated. Pour batter into pan on top of rhubarb.
5. Bake at 325 degrees 40-50 minutes or until the surface springs back to the touch. Let cool for 5 to 10 minutes. Run a table knife around the edges and invert onto a cooling rack. Serve either warm or at room temperature.
6. .
Title: Chocolate-Lover's Cake
Ingredients:
- 18 1/4 chocolate instant pudding
- 3 eggs
- 12
- 1/3
- 4
- 16
Instructions:
1. Preheat oven to 350.
2. In large bowl, combine cake mix, pudding, soda, oil, and eggs with electric mixer.
3. Pour batter evenly into a greased 13x9 inch pan.
4. Bake 30 to 35 minutes.
5. Cool and frost with frosting of choice.
Title: Peanut Butter and Jelly Sandwich Cookies
Ingredients:
- 1/2 light brown sugar
- 1/2 unsalted butter
- 1/3 honey
- 1/4 egg
- 1 salt
- 2 baking powder
- 1/4
- 1 1/2
Instructions:
1. MIX peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.
2. REMOVE portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a “sheet” about 1/8-inch thick (refrigerate dough again if it becomes too soft to handle.).
3. HEAT oven to 350ºF. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or “windows” in the center of half of the circles. Transfer cookies to a nonstick baking sheet, leaving 1/2 inch between them.
4. BAKE all cookies 5 to 6 minutes or just until they begin to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the “window” cookies.
Title: Praline Brownies
Ingredients:
- 1 eggs
- 2 water
- 1/3 pecans
- 1/3 light brown sugar
- 3/4 pecans
- 3/4 butter
- 3/4 milk
- 1/4 vanilla extract
- 2
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Grease 9-inch square pan.
3. FOR BROWNIES:
4. Combine brownie mix, eggs, water, oil and 3/4 cup pecans in large bowl.
5. Stir with spoon until well blended.about 50 strokes.
6. Spread in prepared pan.
7. Bake at 350° for 35-40 minutes.
8. Remove from oven.
9. FOR TOPPING:
10. Combine brown sugar, 3/4 cup pecans, melted butter, milk and vanilla extract in small bowl.
11. Stir with spoon until well blended.
12. Spread over hot brownies.
13. Return to oven.
14. Bake for 15 minutes longer or until topping is set.
15. Cool completely in pan on wire rack.
16. Cut into bars.
Title: Makeover Toffee Crunch Dessert
Ingredients:
- 1 1/2 nonfat milk
- 1 sugar-free instant vanilla pudding mix
- 2
- 1
- 4
Instructions:
1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 2 cups whipped topping. Fold in the remaining whipped topping.
2. In a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray, layer half of the cake cubes, pudding mixture and crushed candy bars. Repeat layers. Cover and refrigerate for at least 2 hours before serving.
Title: Leigh's Basic Pie Crust
Ingredients:
- 1/2 walnuts
- 1/2 sunflower seeds
- 1/2 pitted dates
- 5 -8 carob powder
- 2
Instructions:
1. Put all ingredients into a food processor and utilizing the "S" blade, process well.
2. Mold the resulting dough into a 9 " glass pie pan.
3. This recipe also makes great candy. Just roll the dough into little balls and sprinkle with coconut, sesame seeds or ground almonds.
Title: Pumpkin Squares
Ingredients:
- 4 eggs
- 1 2/3 sugar
- 1 canned pumpkin
- 2 fresh pumpkin
- 2 flour
- 2 cinnamon
- 1 baking soda
- 1/2 salt
- 2 baking powder
Instructions:
1. Mix eggs, sugar, oil and pumpkin till fluffy.
2. Add dry ingredients mix well.
3. Put batter in greased 9x13 pan or jelly roll pan with 1" sides works very well.
4. Bake 350 for 20 to 30 minutes depending on which pan you use.
Title: Tortoni Pudding Dessert
Ingredients:
- 1/4 brown sugar
- 1/4 butter
- 1 flour
- 1 flaked coconut
- 1 1/2 instant vanilla pudding
- 2 milk
- 2 2/3 Cool Whip
- 1
Instructions:
1. Combine brown sugar, butter, almonds, flour& coconut.
2. Spread on cookie sheet or jelly roll pan and bake at 325 degrees until light brown.
3. Stir several times for even browning.
4. Remove from oven and let cool.
5. Combine pudding mix and milk.
6. Beat according to pudding directions.
7. Fold in 3/4 of the container cool whip into pudding and chill overnight or for at least 2 hours.
8. To serve, Place 1/2 of coconut crumb mixture in bottom of large glass bowl or serving dish.
9. Add pudding and top with remaining coconut crumbs.
10. or top with rest of cool whip and serve rest of coconut crumbs on the side.
Title: Carrot Cake
Ingredients:
- 1 1/2 eggs
- 3 sugar
- 2 flour
- 2 1/2 raw carrots
- 2 baking soda
- 2 cinnamon
- 2 crushed pineapple
- 1 salt
- 1 cream cheese
- 1 margarine
- 1 powdered sugar
- 1 vanilla
- 1 milk
- 1 salt
- 1 -2
- 1
Instructions:
1. Mix all cake ingredients together and bake at 350° for 50 minutes in 9x13-inch baking pan.
2. Blend all icing ingredients well and cover cake generously.
Title: Chocolate Peanut Butter Cake
Ingredients:
- 1 water
- 1 eggs
- 3 cream cheese
- 2/3 butter
- 8 peanut butter
- 6 powdered sugar
- 2/3 chocolate chips
- 3 light corn syrup
- 8 half-and-half
- 2
- 1/2
- 2
Instructions:
1. Set out your cream cheese and butter to come to room temperature.
2. Combine cake mix, water, eggs and oil.
3. Beat with electric mixer for 2 minutes.
4. Pour into 3 8-inch pans, or 2 9-inch pans, depending on how many layers you want to end up with.
5. Bake for 25-30 minutes, until it's no longer jiggly in the middle.
6. Let layers cool in pans for 15 minutes and then turn out onto a rack to finish cooling.
7. To make the frosting: beat the cream cheese, butter, and peanut butter until fluffy.
8. Add powdered sugar, 1/2 cup at a time, while continuing to beat the frosting until it's all incorporated. Try not to lick the beaters.
9. Fill and frost the cake layers, and set the cake in the fridge to chill a little bit while you prepare the ganache coating.
10. Microwave the chocolate chips and corn syrup for 30 seconds, stir, and then microwave another 30 seconds until it's all smooth and melty. Keep stirring; they'll melt easily. Avoid over-heating.
11. Whisk in the half-and-half until it's all incorporated and the ganache is all smooth and shiny.
12. While it's still warm, take the cake out of the fridge and slowly pour the ganache all over the cake, letting it drip down the sides.
13. Chop up the candy and sprinkle on top of the cake.
14. Chill for 30 minutes, uncovered, and then eat!
Title: Toasted Almond and Blueberry Jam Sandwich Cookies
Ingredients:
- 2 unbleached all-purpose flour
- 1/2 salt
- 1 unsalted butter
- 3/4 powdered sugar
- 1 vanilla extract
- 3/4 powdered sugar
- 1
- 6
Instructions:
1. sift the flour and salt into a medium bowl and set aside.
2. In a large bowl,using an electric mixer on medium speed, beat the butter and 3/4 cup powdered sugar until smooth and slightly lightened in color, about 1 minute on low speed. Stop the mixer and scrape down the sides of the bowl as needed during mixing.
3. On low speed, mix in the vanilla, almond extract and ground toasted almonds.(see note at bottom).
4. Mix in the flour mixture just until the flour is incorporated adn the dough holds together.
5. Divide the dough in half and form in two 6" disks.
6. Wrap each one in plastic wrap and refrigerate the dough until it is cold and firm enough to roll, about 40 minutes.
7. Preheat the oven to 325°F.
8. Line 2 baking sheets with parchment paper.
9. Remove one piece of dough from the refrigerator.
10. Put the dough between 2 large sheets of wax paper and roll it into a rectangle about 12 x 8" and 1/4" thick.
11. Remove the top sheet of wax paper and discard it.
12. Use a cookie cutter to cut out 3 1/2" circles (or any shape you like) from the dough, leaving the cookies on the wax paper.
13. Turn the wax paper over, peel off the paper and use a metal spatula to help place the circles 1" apart on one of the prepared pans--(the cookies do not spread much).
14. Set aside the dough scraps.
15. Using a clean piece of wax paper, roll and cut the second piece of dough.gather together all the dough scraps, forming a smooth disc and repeat the rolling and cutting process -- you should have 20 cookies.
16. Cut a 1" circle (or other shape) from the center of half of the cookies and remove those shapes(circles) from the cookies. The wide end of a pastry tube works well for cutting the circles -- the dough "holes" can be baked along with the cookies for snacks.
17. Bake the cookies one sheet at a time until the edges are light brown and the tops firm, about 18 minutes.
18. Cool, the cookies for 5 minutes on the baking sheets and then wide a wide metal spatula, transfer them to a wire rack to cool completley.
19. Turn the cookies without the holes, bottom side up leaving a 1/4" plain edges, spread a rounded tsp of jam over each one.
20. Sift powdered sugar over the cookies with holes, and place them on top of the jam-covered cookies.
21. The cookie sandwiches can be stored in a tightly covered container at room temperature for up to 3 days.
22. The prep time does not include chilling time.
23. I find that toasting whole almonds takes me about 15 minutes. In a 325° preheated oven in single. I can always start to smell them just before they are golden. I cool them before finely chopping them or grinding them in a food processor.
Title: Jam and Bread Pudding
Ingredients:
- 1 eggs
- 3/4 sugar
- 3 half-and-half
- 4 half-and-half
- 1/2 vanilla
- 2 1/2 unsalted butter
- 1 powdered sugar
- 1
- 6
- 3/4
Instructions:
1. Preheat the oven to 375*F. Butter a 9"x13" glass baking dish. Arrange half of the challah in the dish; tear the slices to fit. Spread 3/4 cup of the jam on top; cover with the remaining challah.
2. Whisk the eggs, sugar, 2 1/2 cups milk and vanilla and pour over the challah; press to soak and brush with 4 tbls. of the butter. Cover with foil and bake for 24 minutes, removing the foil halfway through, until the pudding is set; remove from the oven.
3. Preheat the broiler. Blend the remaining 1 tbls. of milk with the powdered sugar. Add the remaining butter and jam and stir until the glaze is smooth. Spread all but 1/4 cup of the glaze over the pudding and broil until the glaze is golden. Drizzle the bread pudding with the remaining glaze and serve. Enjoy!
Title: Banana Chocolate Parfaits
Ingredients:
- 3 bananas
- 1/4 lemon juice
- 2 nonfat milk
- 1 sugar-free instant chocolate pudding mix
- 1 reduced-fat sour cream
- 1 1/2
- 8
Instructions:
1. In a small bowl, combine bananas and lemon juice; let stand for 5 minutes. In another bowl, whisk the milk and pudding mix for 2 minutes. Refrigerate for 5 minutes. Stir in sour cream.
2. Drain bananas. Place half of the banana slices in eight parfait glasses; layer with pudding mixture, whipped topping, chocolate wafer crumbs and remaining banana slices. Refrigerate until serving.
Title: Blueberry Crunch Cobbler
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/4 whole wheat pastry flour
- 1 quick-cooking oats
- 1/2 brown sugar
- 6 sweet creamy butter
- 1 fresh blueberries
- 1 frozen blueberries
- 3 sugar
- 1/4 water
- 1 cornstarch
- salt
- vanilla
Instructions:
1. Heat oven to 350 degrees.
2. In a large mixing bowl combine all the crust ingredients.
3. Beat at medium speed on mixer, scraping bowl often, until crumbly (1 to 2 minutes).
4. Press 2 cups of the crumb mixture on bottom of ungreased 13x9 inch baking pan.
5. Place blueberries over the crumb crust.
6. In 2-qt saucepan combine remaining filling ingredients except vanilla.
7. Cook over medium heat, stirring the mixture occasionally, until it thickens and comes to a full boil(18 to 22 minutes).
8. Continue boiling for 1 minute.
9. Mix in vanilla.
10. Pour over blueberries; sprinkle with the remaining crumb mixture.
11. Bake for 50 to 60 minutes or until lightly browned.
Title: 3-Minute Spice Cake
Ingredients:
- 2 eggs
- 1 1/3 sugar
- 2 cake flour
- 1 baking soda
- 1/2 salt
- 3/4 cinnamon
- 1/4 clove
- 1 allspice
- 1/2 nutmeg
- 1/4 vinegar
- 1/2 milk
- 1 vanilla
- 1/2 shortening
- 1 1/2 brown sugar
- 1/4 water
- 2 light corn syrup
- 2 salt
- 1/4 vanilla
- 1 pecans
- 2
Instructions:
1. Heat oven to 375°F.
2. Beat together eggs and sugar for one minute.
3. Sift together cake flour, baking soda, salt and spices and mix into eggs and sugar.
4. Combine the vinegar, milk and vanilla.
5. Add 1/2 of liquid and the shortening to the mix and beat well.
6. Add remaining liquid and beat 1 minute.
7. Pour mixture into two, greased cake pans bake for 25-30 minutes.
8. Cool and frost with Praline Frosting (recipe follows).
9. Praline Frosting:
10. Combine sugar, water, egg whites, corn syrup, and salt in the top of a double boiler and blend together. Place the blended mix over simmering water and and beat vigorously (with electric mixer) for 7 minuted or until stiff peaks form and keep.
11. Remove from heat and mix in vanilla and pecans.
Title: Quick Sopapillas With Fruit Ceviche
Ingredients:
- 1 cinnamon
- 1/4 honey
- 1/4 fresh pineapple
- 1/2 cantaloupe
- 1/4 strawberry
- 3 honey
- 3
Instructions:
1. Prepare Fruit Ceviche:
2. Finely dice fruit into uniform pieces.
3. Combine orange juice, tequila, and nectar or syrup or honey.
4. Chill for several hours.
5. Serve over sopapillas with ice cream, sorbet or just as is.
6. Make the dough:
7. To prepare the dough cut 1 pie crust into 4 sections. (If you want more measure out how many you want and/or you can use more than one pie crust).
8. Deep fry until crispy.
9. Remove from oil & sprinkle with cinnamon and/or a drizzle of honey. (These are not needed; if using the fruit ceviche).
10. Enjoy!
Title: Zucchini Cookies
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 1 egg
- 2 all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 1/2 salt
- 1 zucchini
- 1 golden raisin
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350°F Grease 2 nonstick baking sheets.
2. Combine flour, baking soda, cinnamon and salt in a medium bowl. Combine butter and sugar in a large bowl; beat with a mixer at medium-high speed until light and fluffy. Add egg; beat well. Gradually add flour mixture; beat until smooth. The dough will be stiff. Stir in remaining ingredients. Drop by heaping teaspoonfuls 2 inches apart onto baking sheets.
3. Bake 13 to 15 minutes, until light brown. Do not overbake. Place baking sheets on wire racks to cool 2 minutes. Remove cookies and cool completely on wire racks.