lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Mini-Loaves
Ingredients:
- 3/4 unsalted butter
- 1/2 brewed coffee
- 1/2 milk
- 1/4 all-purpose flour
- 1 1/2 granulated sugar
- 1 1/2 cinnamon
- 1 baking soda
- 1/2 baking powder
- 1/2 fine salt
- 1/4 sour cream
- 1/4 eggs
- 1/3 pure vanilla extract
- 2 confectioners' sugar
- 1
Instructions:
1. Position the rack in the center of the oven and preheat to 350 degrees F. Generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside.
2. Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine.
3. Whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about 3/4 of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.
4. To serve, dust the tops of the loaves with confectioners’ sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.
Title: Pumpkin Fluff Dip
Ingredients:
- 1 Cool Whip
- 1 instant vanilla pudding
- 1 solid pack pumpkin
- 1 pumpkin pie spice
Instructions:
1. In a large bowl, mix together pudding, pumpkin and pumpkin pie spice.
2. Fold in Cool Whip.
3. Chill until serving time.
4. Serve with graham crackers, vanilla wafers, gingerbread men, etc.
Title: Bougatsa (Cheese Filled Filo Pastry)
Ingredients:
- 1 mascarpone
- 1 1/2 cream cheese
- 6 sugar
- 1 eggs
- 1/2 vanilla extract
- 10 phyllo pastry sheets
- powdered sugar
Instructions:
1. In a large bowl, combine the cheese, sugar, eggs and vanilla and beat with a mixer till creamy smooth.
2. Brush the bottom of a 10x14x2 inch baking pan or dish with the butter. Have ready the filo sheets, keeping them covered with plastic wrap to prevent them from drying out. Lay a filo sheet in the bottom of the pan and brush with butter. Repeat, brushing with butter, 5 more times.
3. Pour the filling mixture over the stacked and buttered filo sheets. Drizzle the filling with a little melted butter, then layer 5 more filo sheets on top, again brushing each sheet.
4. Cover the pan and refrigerate until the butter firms up. Can be pre-assembled up to this point.
5. Preheat the oven to 375 degrees F.
6. With a sharp knife, score the surface of the pastry through the top 5 sheets of filo dough into 10 diamonds or rectangles. Bake until golden brown, 35 to 40 minutes. Transfer pastry to a rack and let cool for 10 minutes. Cut along the score marks and finish allowing to cool until warm or to room temperature. Dust with powdered sugar and serve.
Title: Ginger Oat Biscuits/Cookies/Wedges
Ingredients:
- 4 butter
- 1 golden syrup
- 1/3 honey
- 1 1/4 brown sugar
- 1 1/2 oats
- 1/8 gingerroot
- ground ginger
- salt
Instructions:
1. Preheat oven to 180c. Line an 8-inch, shallow, round cake tin with baking paper.
2. Place butter, syrup, and sugar in a pan over low heat. Cook, stirring, until melted and combined.
3. Remove from heat and add oats and salt. Mix together.
4. Place mix into pan, press firmly and smooth the surface. Bake until golden brown for approximately 20-25 minutes.
5. Leave in the pan until cool enough to handle, then turn out and cut into wedges while still hot. The wedges become quite hard when cooled.
Title: Strawberries Romanoff
Ingredients:
- 2 fresh strawberries
- 1 orange, rind of
- 1/2 sugar
- 1/3 Grand Marnier
- 1/2 heavy cream
- sugar
Instructions:
1. Stem, rinse, and pat the strawberries dry.
2. Place berries in a bowl; add sugar, Grand Marnier and orange peel.
3. Toss gently.
4. Cover and refrigerate for 1 hour.
5. Whip the cream until stiff.
6. Add sugar and continue to whip for 30 seconds.
7. Remove the orange strips from the strawberries.
8. Gently fold whipped cream and strawberries together.
9. Place in bowls serve.
Title: Peach Lemon Cup
Ingredients:
- 2 butter
- 1/2 sugar
- 3 lemon juice
- 1/4 lemon peel
- 1/4 flour
- 1/4 salt
- 2 eggs
- 2/3 milk
- 1
Instructions:
1. cream butter and sugar
2. add lemon juice and finely grated lemon rindblend in sifted flour and salt
3. separate eggs
4. beat egg yolk slightly
5. combine with milk
6. stir into creamed mixture
7. beat egg whites til stiff
8. fold into batter add diced drained canned peaches pour into 6 greased custard cups.
9. set in pan of hot water bake 350 degrees for 40 minutes
10. let cool
11. turn out.
Title: Crumble Crust
Ingredients:
- 125 margarine
- 35 sugar
- 10
Instructions:
1. Mix crumbs and sugar together.
2. Melt margarine and pour over the crumbs, stir with a fork.
3. Press in an un-greased 7 inch spring form pan.
4. Bake for 5 minute at 180°C then chill for 10 minute.
Title: Bread & Butter Pudding
Ingredients:
- 4 butter
- 2 eggs
- 3/4 2% low-fat milk
- 1/2 caster sugar
- 2 caster sugar
Instructions:
1. Butter the bread on both sides (optional) and then cut into small cubes.
2. Break the eggs into a bowl, add the milk, cream and sugar and whisk until combined and the sugar has dissolved.
3. Place the bread cubes into an ovenproof dish - don't squash them in too tightly.
4. Pour in the mixture and then let it sit for a few minutes to allow the bread to absorb some of the mix.
5. Sprinkle over some extra caster sugar and then cook in a preheated 170°C/325°F oven until golden on top and the egg mixture has just set.
6. Let it cool for a few minutes before serving.
Title: Snickerdoodle-Bundt Cake
Ingredients:
- 2 ground cinnamon
- 1 white sugar
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 kosher salt
- 1 unsalted butter
- 1 white sugar
- 1 light brown sugar
- 3 eggs
- 2 vanilla extract
- 1 sour cream
Instructions:
1. Preheat oven to 325°F.
2. In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.
3. Generously spray a 9 inch Bundt pan, being careful to cover all the nooks and cranies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.
4. Sift together the flour, baking powder, baking soda and salt. Set aside.
5. Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.
6. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
7. Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.).
8. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
9. Share with your family and friends and they will think you are the bomb!
Title: Snickerdoodles
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1 egg
- 2 vanilla
- 2 1/4 flour
- 1/2 baking soda
- 1/2 salt
- 2 milk
- 1/4 sugar
- 2 cinnamon
Instructions:
1. Cream butter, sugar, egg and vanilla in your mixer.
2. Sift together flour, soda and salt.
3. Add dry ingredients to butter mixture.
4. Add milk and mix until well combined.
5. Put dough in refrigerator to for 15-20 minutes to firm a little.
6. Add remaining 1/4 sugar and 2 tsp of cinnamon in a bowl and combine.
7. Remove dough from fridge and roll into 1- inch balls and toss in sugar mixture.
8. Place on parchment-lined sheets and bake at 375° for about 8-10 minutes.
Title: Plum Crisp
Ingredients:
- 4 plums
- 1 all-purpose flour
- 2 sugar
- 1 vanilla
- 1/2 cinnamon
- 1/2 all-purpose flour
- 1/2 oats
- 1/2 brown sugar
- 1/8 salt
- 1/4 butter
- margarine
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bowl toss plums, flour, sugar, vanilla, and cinnamon together.
3. Pour into ungreased 1 1/2-quart baking dish.
4. In a small bowl combine all topping ingredients.
5. Mix with a fork until crumbly.
6. Distribute topping mixture evenly over plums (I use my hands for this).
7. Bake in 350 degree oven for 40 to 45 minutes or until topping is crispy and golden brown.
Title: Aromatic Fruit Salad
Ingredients:
- 1/2 honeydew melon
- 1/4 watermelon
- 2 guavas
- 3 nectarines
- 18 strawberries
- 1 coconut
- 3 yogurt
- 2/3 sugar
- 1 water
- 4 cinnamon stick
- 1 cardamom pods
- 1 clove
- 1 orange, juice of
- lime, juice of
Instructions:
1. To make the syrup put sugar, water and spices in a pan bring to boil stir to dissolve sugar. Simmer 2 minutes, remove from heat then add juices leave to cook while preparing the fruit.
2. Peel and remove seeds form melons and put into neat slices. Cut guava in half and remove seeds then slice. Slice nectarine and strawberries.
3. Arrange on plate and strain the syrup and spoon over fruit. Sprinkle with coconut and serve with strained yogurt if desired.
Title: Amaretto Glazed Fruit
Ingredients:
- 2 pineapple chunks
- 1 Amaretto
- 1 brown sugar
- 2 cornstarch
- 2 vanilla
- 1
- 1/2
Instructions:
1. In small bowl, combine 1/3 cup of reserved pear juice with the cornstarch and stir until blended. Then add Amaretto, brown sugar and vanilla. Stir well. Set aside.
2. Spray a large skillet with Pam and add pear and apricot halves and pineapple chunks to warmed pan and saute for 2 to 3 minutes. Pour in Amaretto mixture and cook over medium heat for a few minutes until thickened, stirring frequently. Do not overcook.
3. Place in individual serving dishes or you may use this as a warm side dish with a hot entree. Top with a dollop of sorbet and/or sprinkle with finely chopped nuts.
Title: Flourless Peanut Choco-Granola Cookies
Ingredients:
- 1 chunky peanut butter
- 1 golden brown sugar
- 1 egg
- 1 baking powder
- 1/2 vanilla extract
- 1/2 granola cereal
- 1/2
Instructions:
1. Preheat oven to 350°F Mix first 5 ingredients in medium bowl. Mix in chocolate chips and granola. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
2. Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.
Title: Black & Blueberry Cobbler - No Cook, No Flours!
Ingredients:
- 3/4 pecans
- 2 vanilla extract
- 1/2 sea salt
- 1/4 dates
- 1 blackberry
- 1 blueberries
- 1/3 mint
Instructions:
1. Pulse crust products in a food processor.
2. Place processed crust ingredients in a baking dish.
3. Place filling on top (you can drizzle the agave over the berries) and garnish.
Title: Ultimate Chocolate Pudding
Ingredients:
- 2 sugar
- 1/2 cocoa powder
- 1/3 cornstarch
- 4 pure vanilla extract
- 3 fine salt
- 2
- 1/4
- 3/4
Instructions:
1. Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
2. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
3. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
4. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
Title: Carrot Cake Cupcakes With White Chocolate Cream Cheese Frosting
Ingredients:
- 2 eggs
- 1 1/8 white sugar
- 1/3 brown sugar
- 1/4 applesauce
- 1/2 vanilla extract
- 1 carrots
- 2 1/2 crushed pineapple
- 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 1/4 salt
- 1/2 ground cinnamon
- 1 1/2 ground nutmeg
- 1/2 ground ginger
- 1/4 walnuts
- 1 white chocolate
- 1 cream cheese
- 0.5 unsalted butter
- 1/4 vanilla extract
- 1/2 confectioners' sugar
- 1/4 heavy cream
- 2
- 1
Instructions:
1. Carrot Cake:.
2. Preheat oven to 350 degrees F.
3. Line 12 muffin cups with paper liners (I like the foil liners!).
4. Beat together the eggs, white sugar, and brown sugar in a bowl.
5. Mix in the vegetable oil, apple sauce, and vanilla.
6. Fold in carrots and pineapple.
7. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
8. Mix flour mixture into the carrot mixture until evenly moist.
9. Fold in 1/2 cup walnuts.
10. Transfer to the prepared muffin cups.
11. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
12. Frosting:.
13. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
14. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, vanilla extract, and orange extract.
15. Gradually beat in the confectioners' sugar until the mixture is fluffy.
16. Mix in heavy cream.
Title: Animal Crackers
Ingredients:
- 1/2 oatmeal
- 2 honey
- 1/4 salt
- 3/4 flour
- 1/4 baking soda
- 1/4 butter
- 4 buttermilk
Instructions:
1. Blend oatmeal in blender.
2. add next 4 ingredients in bowl with oatmeal.
3. cut in butter and mix in buttermilk.
4. Roll thin layer and cut in shapes.
5. Bake at 400° 10 minutes.
6. Yum Yum.
Title: Windmill Cheese Cake Cookies
Ingredients:
- 1 cream cheese
- 2 lemon juice
- 1/4 vanilla
- 1 sweetened condensed milk
- 1
Instructions:
1. Mix all ingredients except the cookies, in a medum bowl.
2. Mix until smooth.
3. Frost each cookie with a thin layer.
Title: Che Chuoi (Bananas in Coconut milk)
Ingredients:
- 2 sesame seeds
- 4 bananas
- 500 coconut milk
- 4 sugar
- 1/8 salt
Instructions:
1. Toast sesame seeds in a dry pan over medium heat until golden, 4-5 minutes.
2. Peel bananas & slice into quarters.
3. Combine bananas, sugar, coconut milk & salt in a saucepan& bring to a boil over medium heat.
4. Simmer for 8 minutes until bananas are soft.
5. Sprinkle with sesame seeds & serve hot.
Title: Peanutty Fruit Salad
Ingredients:
- 1 crushed pineapple
- 1 carrot
- 1/2 apple
- 1/2 pear
- 1/2 peanuts
- 1/4 raisins
- 1/3 plain low-fat yogurt
- 2 peanut butter
Instructions:
1. In a medium bowl, stir together the first 6 ingredients.
2. In another bowl, blend together the yogurt and peanut butter.
3. Add the yogurt "dressing" to the salad and stir to coat.
Title: Rum Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 1/2 sour cream
- 6 eggs
- 3 plain flour
- 1/4 baking soda
- 2 light rum
- 1/2 butter
- 1 margarine
- 1 confectioners' sugar
Instructions:
1. Cream together butter and sugar until light and fluffy.
2. Add sour cream all at one time.
3. Then add eggs, one at a time, and beat well after each.
4. Sift flour and soda together and gradually add to batter.
5. When all ingredients are well blended, add flavoring.
6. Pour into a well-greased and floured tube pan.
7. Bake at 325 for 1 to 1 1/4 hours.
8. If desired add icing to cooled cake.
9. Icing directions; Beat softened butter with other ingredients.
10. Pour on cold cake.
11. Cake is very moist and keeps well.
Title: Baked Sweet Potato With Honey Yogurt and Walnuts
Ingredients:
- 1 sweet potato
- 1/4 plain yogurt
- 1 honey
- 1 Dijon mustard
- 3 walnuts
Instructions:
1. Scrub the sweet potato under running water. Dry and wrap in foil.
2. Bake in a 400-degree oven for 40-45 minutes or until soft.
3. In the meantime, mix the yogurt, honey and mustard together. (*mustard is optional in this step, but is best to use mustard the first time to determine if you like that flavor*).
4. Set aside.
5. Put the walnuts on a small baking sheet or pie plate. Toast them in the oven for 5-7 minutes near the end of the sweet potato cooking time. Shake them occasionally and watch them so they don't burn.
6. To serve, cut the sweet potato in half, spoon with the yogurt sauce and sprinkle with the toasted walnuts.
Title: Car's American Devil's Food Cake
Ingredients:
- 2 self raising flour
- 1 1/3 sugar
- 125 margarine
- 2 eggs
- 1/2 cocoa powder
- 1/2 vanilla
- 1 bicarbonate of soda
- 3/4 water
- 1 1/2 icing sugar
- 1 cinnamon
- 1/4 cocoa powder
- 2 margarine
Instructions:
1. Mixture will be sloppy.
2. Mix all dry ingredients together first; mix in margarine, then eggs, one at a time.
3. Mix in water, add more if needed.
4. Bake in an 8inch round or 2 loaf tins at 180degC (350degF),moderate oven, approximately 55 mins but check at 45 minutes.
5. Let cool in oven.
6. Icing; Mix icing ingredients with a little hot water.
Title: Easy Vanilla Mug Cake
Ingredients:
- 1/4 all-purpose flour
- 2 granulated sugar
- 1/4 baking powder
- 1/4 milk
- 2 butter
- 1 vanilla bean paste
Instructions:
1. In a small bowl, combine all ingredients and stir.
2. Pour batter into mug and microwave for 1:30-2 minutes or until cooked through.
Title: Cranberry Cereal Cookies
Ingredients:
- 1 butter
- 1/2 white sugar
- 1/2 brown sugar
- 2 eggs
- 1 1/4 vanilla extract
- 2 1/4 unsifted flour
- 1 baking soda
- 1/4 salt
- 1 fresh cranberries
- 2 1/4 powdered sugar
- 1 lemon juice
- 2
Instructions:
1. Preheat oven to 350°F.
2. in large bowl, with mixer at medium speed, beat butter and the sugars until light and fluffy. Beat in eggs and vanilla until well blended.
3. Combine flour, baking soda, and salt in a separate bowl, and add flour mixture to liquid ingredient mixture until well blended. When mixture becomes too stiff for mixer, use a wooden spoon.
4. In good processor, coarsely chop cranberries; set aside 1 tablespoon chopped cranberries in small bowl.
5. With wooden spoon, stir remaining cranberries and the cereal into the cookie dough.
6. Drop by tablespoonfuls onto ungreased cookie sheet (I line the sheet with parchment paper), 2 inches apart. Bake 12 to 14 minutes, or until firm and lightly browned. Let cool on cookie sheet for about 1 minute, then transfer cookies to rack to cool.
7. Add powdered sugar to the chopped cranberries in small bowl. Stir enough lemon juice into cranberry mixture to make a spreadable consistency. Spoon about 1/2 teaspoon icing onto each cookie and let icing dry. Store cookies between parchment paper in airtight container.
Title: Tipsy Raisin Pecan Pie
Ingredients:
- 1 raisins
- 1 pecans
- 1 flour
- 3 butter
- 1/2 light brown sugar
- 3/4 eggs
- 2 distilled white vinegar
- 2 cinnamon
- 1 nutmeg
- 1 allspice
- 1 salt
- 1/2 heavy cream
- 1/8 sugar
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Toss together raisins, pecans and flour in a medium size bowl until raisins and pecans are well coated with flour.
3. Beat together butter and brown sugar in a large bowl until well blended (I use my stand mixer).
4. Add divided egg yolks, one at a time, beating well after each addition.
5. Add 2 tablespoons whiskey, vinegar, cinnamon, nutmeg and allspice; blend well. Stir in raisin & nut mixture and set aside.
6. Beat egg whites and salt in a medium size bowl with an electric mixer at high speed until soft peaks form (I use my stand mixer for this also).
7. Fold whites into raisin & nut mixture. Pour into pie crust.
8. Bake for 35 minutes or until slightly puffed and set.
9. Serve warm or at room temperature with Spiked Whipped Cream, if desired.
10. To make Spiked Whipped Cream: Beat together one cup heavy cream, 2 tablespoons sugar and 2 teaspoons whiskey in a medium size bowl until soft peaks form.
Title: Best No Flour Peanut Butter Cookies Ever
Ingredients:
- 2 peanut butter
- 2 white sugar
- 2 eggs
- 2 baking soda
- 1 salt
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees F. Place wax paper on two cookie sheets.
2. In a medium bowl, stir peanut butter and sugar until smooth. Beat in eggs one at a time. Stir in baking soda, salt, and vanilla.
3. Roll dough into 1-inch balls. Place on cookie sheets. Press the back of fork into balls to create criss-crosses.
4. Bake for 8-10 minutes in oven.
Title: Chocolate-Covered Cannoli Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 orange zest
- 1 1/3 pistachios
- 2 ricotta cheese
- 1 mascarpone cheese
- 1 confectioners' sugar
- 1
- 1/3
- 2
Instructions:
1. Preheat oven to 350 degrees F. Coat 2 (9") round cake pans with cooking spray.
2. Prepare cake mix according to package directions, adding 1 teaspoons orange zest to mix. Stir in 1/2 cup pistachios.
3. Divide batter between pans; bake 30 minutes or until toothpick inserted into centers comes out clean.
4. Cool in pans 20 minutes. Remove from pans; cool completely on racks.
5. While cake is baking/cooling, beat ricotta, mascarpone, sugar and remaining zest 1-2 minutes.
6. Transfer half of ricotta mixture to bowl, stir in chocolate chips.
7. Refrigerate both mixtures until firm, 1 hour.
8. Place 1 cake layer on platter; spread with chip+ricotta mixture. Top with second cake layer.
9. Spread top and sides with frosting. Press remaining pistachios into frosting halfway up side.
10. If desired, transfer remaining ricotta mixture to pastry bag fitted with large star tip. Pipe or mound onto cake; garnish with chocolate shavings, if desired.
Title: Caramel Apple in a Bowl
Ingredients:
- 1 apple
- 1 brown sugar
- 2 raisins
- 2 pecans
Instructions:
1. Mix the apple with the brown sugar and let set for about 10 minutes.
2. Add the raisins and pecans and mix well to coat everything with the juice from the apples.
Title: Apple Betty
Ingredients:
- 8 -10 apples
- 1 1/2 brown sugar
- 1 1/2 quick-cooking oats
- 1 flour
- 1 butter
- 1 cinnamon
Instructions:
1. Pre heat oven to 350.
2. peel apples and cut or slice them.
3. put cut apples in baking dish.
4. Sprinkle apples with cinnamon.
5. mix oats, flour, sugar and melted butter.
6. Stead mixture on top of apples.
7. bake at 350 for 35 minutes.
Title: Papaya Passion (Non-Alcoholic)
Ingredients:
- 1 papaya
- 1 lime juice
- 1 honey
- 2 cream of coconut
- 1/2 papaya nectar
- 1/2
- 2
Instructions:
1. In a blender, combine chopped papaya, lime juice, honey & ice & puree until smooth.
2. Divide between 2 champagne flutes, then CAREFULLY pour half of the cream of coconut on top of each layer of papaya.
3. CAREFULLY pour half of the papaya juice on top of each layer of cream of coconut.
4. Top each flute with a tablespoon of whipped cream & serve with a long iced tea spoon.
Title: Mini Orange Pochettes by Melissa D'arabian
Ingredients:
- 1 butter
- 8 cream cheese
- 2 flour
- 1 vanilla extract
- 15 orange marmalade
- 1/2 powdered sugar
Instructions:
1. Cream the cream cheese and butter together with a hand mixer. Add flour slowly until dough forms. Do not over mix! Shape dough into a ball and let rest covered in refrigerator for 30 minutes.
2. Preheat oven to 375 degrees F,.
3. Roll out dough with rolling pin on floured surface. Cut out 3 inch circles.
4. Fill each dough circle with a small spoon of marmalade (or whatever you decide to use) and fold dough over to create a crescent.
5. Dip finger in tap water to help create a seal.
6. Bake for 15 minutes at 375, until golden. Let cool.
7. Sprinkle with powdered sugar and garnish with chocolate sauce if desired.