lumicero/recipes-ing2inst huggingface dataset:
Title: Jeni's Splendid Savannah Buttermint Ice Cream
Ingredients:
- 2 cornstarch
- 1 cornstarch
- 1 cream cheese
- 3 fine sea salt
- 1/2 turmeric
- 1/8 heavy cream
- 1 1/4 sugar
- 2/3 light corn syrup
- 2 white chocolate
- 3
- 8
- 3 -4
Instructions:
1. PREP.
2. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
3. Whisk the cream cheese, salt, and turmeric in a medium bowl until smooth. Fill a large bowl with ice and water.
4. COOK.
5. Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
6. CHILL.
7. Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag, and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
8. FREEZE.
9. When the ice cream is almost ready to be churned, melt the white chocolate in a double boiler; let cool slightly.
10. Pour the ice cream base into the frozen canister and turn on the machine. Drop the butter flavoring and peppermint through the opening in the top of the machine. Slowly drizzle in the melted chocolate; it will form into flecks in the churning cream. Continue to spin the ice cream until thick and creamy.
11. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Title: Rice Pudding
Ingredients:
- 2 rice
- 8 evaporated milk
- 1 eggs
- 3 sugar
- 1 vanilla
- 2 nutmeg
- 1
Instructions:
1. Add rice and whole milk in pan over medium heat and bring to a boil, while constantly stirring.
2. Add evaporated milk and bring to boil.
3. In a seperate bowl mix eggs and sugar.
4. When milk and rice comes to a boil again add your egg mixture.
5. Cook until rice is tender.
6. Add vanilla
7. Remove from heat and sprinkle with nutmeg.
8. Make sure to stir it constantly or it will stick to pan.
Title: Lemon Bars
Ingredients:
- 1 unsalted butter
- 1/4 granulated sugar
- 2 flour
- 1/8 salt
- 6 eggs
- 2 granulated sugar
- 2 lemon zest
- 3/4 fresh lemon juice
- 1 flour
- confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees C.
2. For the crust, cream the butter and sugar until light. Combine the flour and salt and add to the butter until just mixed.
3. Gather dough together, and press into 9" x 13" pan with 1/2" lip at edges.
4. Bake the crust for 15-20 mins until lightly browned. Cool for 30 minutes on cooling rack.
5. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until smooth.
6. Pour filling over crust and bake for 35-40 minutes, or until filling is set.
7. When bars have cooled, dust with confectioners' sugar.
Title: Orange Walnut Biscotti
Ingredients:
- 3 2/3 flour
- 1 1/3 sugar
- 1 walnuts
- 1 orange, zest of
- 1/2 lemon, zest of
- 1/4 baking soda
- 1 baking powder
- 2 eggs
- 1 butter
- 2 -3
- 4
Instructions:
1. Preheat oven to 350 degrees F In a large bowl, combine all of the dry ingredients (first 7 ingredients on list above).
2. In a small bowl slightly beat eggs& egg yolk together, and add to the dry ingredients along with the extract& the melted butter.
3. Mix by hand with a wooden spoon or with hands.
4. If dough is too stiff, add some juice from the zested orange.
5. Turn dough out onto work surface; knead lightly and form into two logs.
6. Place logs on lightly greased cookie sheet& flatten slightly.
7. Brush logs with beaten egg white.
8. Bake 30 minutes; let cool completely, then slice each log diagonally into 1" slices with serrated knife, using a sawing motion.
9. Stand the slices on the cookie sheet and return to the oven.
10. Bake an additional 7-10 minutes or until crisp.
Title: Shoo Fly Cupcakes
Ingredients:
- 2 1/2 flour
- 1 1/2 brown sugar
- 1 baking powder
- 1/2 shortening
- 1 1/2 hot water
- 1 brown sugar
- 1 baking soda
Instructions:
1. Mix dry ingredients together until crumbs form.
2. Put aside 1/2 cup of crumb mixture.
3. Mix together the wet mix ingredients.
4. Mix together the dry mix bowl and the wet mix bowl until creamy.
5. Pour into cupcake pans and top with crumbs that were set aside.
6. Bake at 350 degrees for 15 to 20 minutes.
Title: Mini Carrot Bundt Cakes
Ingredients:
- 18 1/4 water
- 1/2 eggs
- 1/2 walnuts
- 3 raisins
- 1/2 carrot
- 1/2 cream cheese
- 1/2 butter
- 8 powdered sugar
- 1/2 milk
- 3
- 2
- 1/4
Instructions:
1. Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 minutes.
2. Pour into greased mini Bundt pan.
3. Bake at 375ºF for 18-20 minutes or until a toothpick comes out clean.
4. Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle.
5. Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.
Title: A Happy Kitchen's Eggless Abc Pudding
Ingredients:
- 1 kiwi fruit
- 2 fresh carrots
- 1 apple
- 1 banana
- 1 ghee
- 2 powdered milk
- 1 water
- 1 sugar
- 1 cardamom powder
- 2 cashews
Instructions:
1. Heat ghee in a heavy saucepan.
2. Toss in the cashewnuts and stir-fry on low flame.
3. In another pan, mix together the milk powder with a cup of water to form a smooth paste.
4. Add the grated apple, carrot and the mashed banana.
5. Let them cook on low flame in milk.
6. Then, stir in the sugar.
7. You will notice that the consistency initially is watery.
8. However, slowly once it starts cooking, the consistency will get dry.
9. Stir in the ghee and you'll see the mixture turn a fairly dry golden-brown mass.
10. Mix in the fried cashews and the cardamom powder.
11. Garnish with slices of fresh kiwi fruit, sliced banana and sliced apples.
12. Serve hot.
13. Enjoy!
Title: Tortilla Torte
Ingredients:
- 1 sour cream
- 2 sour cream
- 1/3 flour tortillas
- 10 powdered sugar
- 1 1/2 fresh strawberries
- 2
Instructions:
1. In a medium saucepan, melt chocolate morsels over low heat, stirring occasionally.
2. Once chocolate is melted, stir in the 2 cartons of sour cream. Remove from heat and cool.
3. Place 1 tortilla on a serving plate. Spread 1/3 cup of the chocolate mixture on top. Repeat with the remaining tortillas and chocolate mixture.
4. In a small mixing bowl, stir together 1/3 cup sour cream and powdered sugar.
5. Place several dollops on the torte. Cover and chill a few hours or ovenight.
6. To serve, cut the torte into wedges and serve on individual plates, garnished with fresh strawbery slices.
Title: Nicky's Choc Chip Cookies
Ingredients:
- 125 butter
- 1/2 sugar
- 1/2 brown sugar
- 2 vanilla
- 1 egg
- 1 3/4 self-rising flour
- 125 chocolate chips
Instructions:
1. Beat butter and sugar.
2. Add vanilla and egg.
3. Fold in flour.
4. Roll mixture into balls with choc chips in the centre.
5. Cook 10 - 12 minutes at 180°C.
6. Cool on tray.
7. Enjoy.
Title: Killer Chocolate Chip Cookies
Ingredients:
- 2 1/4 flour
- 1/2 kosher salt
- 1/2 baking soda
- 3/4 butter
- 1 light brown sugar
- 1/2 sugar
- 1 vanilla extract
- 1 egg
- 1 bittersweet chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Line cookie sheets with parchment.
3. Beat butter and both sugars until well blended.
4. Add in vanilla, egg and yolk until light and creamy.
5. Add in flour, salt and baking soda just until incorporated.
6. Stir in chocolate chips by hand.
7. Chill if you have time but not necessary!
8. Drop by 1/4 cup amounts onto parchment.
9. Mine baked 14-16 minutes until edges are browned and centers no longer look wet.
10. Press a few more chips into the hot cookies and let cool completely on sheets.
Title: Cookie Dough Truffles
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 1 vanilla extract
- 2 all-purpose flour
- 1 sweetened condensed milk
- 1/3 pecans
- 3/4
- 1 1/2
Instructions:
1. In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy.
2. Add vanilla.
3. Gradually beat in flour and add milk.
4. Add chocolate morsels and pecans, mixing well.
5. Shape into 1-inch balls.
6. Place on waxed paper; chill 2 hours.
7. Melt chocolate bark candy coating in a double boiler.
8. Using 2 forks, dip cookie balls into candy coating to cover.
9. Place on waxed paper and chill to set.
10. Store in the refrigerator for at least 1 hour.
Title: Old Fashioned Corn Pudding
Ingredients:
- 2 butter
- 1/2 salt
- 1/8 allspice
- 1 1/2 flour
- 3 eggs
- 1 milk
- 1 honey
- 2
Instructions:
1. Blend honey and milk together.
2. Add flour gradually, srirring until smooth.
3. Add eggs, corn, butter , and salt, mix well.
4. Turn into a greased 1 qt baking dish.
5. Sprinkle with allspice.
6. Place baking dish in a pan of water.
7. Bake at 300* for 1 hour and 45 min or until custard is set.
Title: Snickerdoodles
Ingredients:
- 1/2 butter
- 3/4 granulated sugar
- 1 egg
- 1 1/4 flour
- 1/4 salt
- 1/2 baking soda
- 1 cream of tartar
- 1 granulated sugar
- 1 ground cinnamon
Instructions:
1. In a large mixing bowl, cream together butter and 3/4 cup sugar.
2. Add egg and beat well.
3. In a separate bowl, sift together the flour, salt, baking soda, and cream of tartar.
4. Add the sifted dry ingredients to the butter mixture.
5. Cover and refrigerate for one hour.
6. Preheat oven to 400°F.
7. On a small plate, mix together 1 tablespoon sugar and 1 tablespoon cinnamon.
8. Roll dough into balls about the size of a walnut.
9. Roll each ball in the cinnamon sugar.
10. Place on ungreased cookie sheet, leaving room between each ball.
11. Bake 10 minutes or until edges are light brown.
Title: Mom's Ambrosia Chocolate Chip Cookies
Ingredients:
- 1 butter
- 3/4 margarine
- 1/2 brown sugar
- 2 granulated sugar
- 1 vanilla
- 2 1/4 egg
- 1 unbleached all-purpose flour
- 1/2 baking soda
- 2 salt
Instructions:
1. Preheat oven to 375°F.
2. In a small mixing bowl, stir together flour, baking soda and salt.
3. Set aside.
4. In a large mixing bowl, cream butter and sugar together until light and fluffy.
5. Add vanilla and egg. Beat well.
6. Add dry ingredients to creamed mixture. Mix well.
7. Add chocolate chips. Mix well.
8. Roll a heaping teaspoon of dough into a ball.
9. Place each ball 2" apart on an ungreased cookie sheet.
10. Bake in preheated oven for 10-15 minutes.
11. Remove from oven and place cookies on a cooling rack.
Title: The Mother of All Chocolate Cakes
Ingredients:
- 1/2 butter
- 1 sugar
- 4 eggs
- 1 all-purpose flour
- 1 baking powder
- 1/8 salt
- 1 pure vanilla extract
- 1 butter
- 1/2 sugar
- 1/2 evaporated milk
- 1 pure vanilla extract
- 1/3 pecans
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 2-inch pan.
2. For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy.
3. Add eggs 1 at a time, beating well after each addition.
4. Sift flour, baking powder, and salt together in another bowl.
5. Add to creamed mixture, continuing to beat.
6. Add vanilla and chocolate syrup to batter and mix well.
7. Pour into prepared pan and bake for 25 to 30 minutes.
8. Just before cake is done, prepare frosting.
9. For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil.
10. Stirring ingredients together, boil for 2 to 3 minutes.
11. Remove from heat and stir in vanilla and nuts.
12. Pour over warm cake.
Title: Carob Peanut Butter Syrup
Ingredients:
- 2 honey
- 2 carob powder
- 2 arrowroot
- 3/4 hot water
- 1 peanut butter
- 1 vanilla
Instructions:
1. Combine honey, arrowroot, and carob powder in a small saucepan and stir over low heat to blend.
2. Add hot water and continue stirring until thickened.
3. Stir peanut butter into syrup and remove from heat.
4. Stir in vanilla and chill.
Title: Maple Glazed Bacon Pastry Twists
Ingredients:
- 1 bacon
- 8 maple syrup
- 2 powdered sugar
- 1/4 vanilla
- 1/2
Instructions:
1. Pastry:
2. Preheat oven to 350 degrees.
3. Roll each biscuit out into a long strand, about 8 to 10 inches in length.
4. Wrap one slice of bacon around each biscuit strand in a twist.
5. Twist each strand to tighten slightly.
6. Bake on each side for 10 to 15 minutes.
7. Glaze:
8. Mix powdered sugar, maple syrup and vanilla in a dish; stir until smooth.
9. Drizzle glaze in a zig-zag motion over the length of each twist.
10. Let stand for 5 minutes.
11. Serve warm for best results!
Title: Tam Hodge's Famous Tamolasses Cookies
Ingredients:
- 3/4 shortening
- 1 light brown sugar
- 1/4 molasses
- 1 egg
- 2 all-purpose flour
- 2 baking soda
- 1 ground cinnamon
- 1/2 salt
- 1 ground cloves
- 3/4 ground ginger
- 1 turbinado sugar
Instructions:
1. Preheat oven to 375°F
2. WIth a hand-held mixer, blend first four ingredients together in a large mixing bowl until creamy, 1-2 minutes.
3. In another mixing bowl, sift together the remaining ingredients except turbinado sugar. Add to the wet mixture, blending slowly until just incorporated.
4. The dough should be very slightly sticky, but not so sticky that if you touch it sticks your finger. You should be able to roll it in your hands without it sticking to your palms. If it is too sticky, add that 1 – 2 tablespoons extra flour and mix again.
5. Roll dough into 1/2 inch balls, then roll balls in turbinado sugarto coat. Bake on a parchment or foil covered cookie sheet for 9-11 minutes.
Title: Chocolate Applesauce Cake
Ingredients:
- 1/2 margarine
- 1 3/4 sugar
- 2 eggs
- 16 applesauce
- 2 flour
- 3 baking soda
- 1 1/2 salt
- 1/2 cinnamon
- 1/2 sugar
- 3 chocolate chips
- 1 1/2 walnuts
- 1/2
Instructions:
1. Preheat oven to 350.
2. Cream margarine and sugar.
3. Add eggs, applesauce, flour, cocoa, baking soda, salt, and 3/4 cups chocolate chips.
4. Pour into greased 9X13 pan.
5. Mix cinnamon and sugar and sprinkle over cake.
6. Sprinkle remaining chocolate chips and walnuts over cake.
7. Bake for 45 minutes.
Title: Soft Sugar Cookies
Ingredients:
- 1 shortening
- 2 sugar
- 2 eggs
- 1 vanilla
- 1/2 milk
- 1 flour
- 6 salt
- 1/2 baking powder
- 2
Instructions:
1. Cream together shortening and sugar.
2. Add eggs, vanilla, lemon extract and milk.
3. Beat in sifted dry ingredients.
4. Chill and roll out 1/8 inch thick.
5. Cut and bake 10 minutes at 350 degree’s.
6. When partially cool, frost lightly with icing.
Title: Peanut Butter Marshmallow Squares
Ingredients:
- 1/2 butter
- 2 chocolate chips
- 1 peanut butter
- 1 mini marshmallows
Instructions:
1. Combine all ingredients in a bowl and pour into a greased square pan.
2. Chill in refrigerator until set.
3. Serve and Enjoy!
Title: Pecan Pie Brownies
Ingredients:
- 4 shortening
- 2/3 sugar
- 2 eggs
- 4 vanilla
- 1 flour
- 1 1/4 baking powder
- 1 salt
- 1 butter
- 1/4 margarine
- 2 flour
- 3/4 brown sugar
- 2 eggs
- 1 vanilla
- 2 pecans
- 1/4 milk
- 1/2 sugar
- 2 butter
- 1/2 margarine
- 1 vanilla
Instructions:
1. Heat Oven to 350.
2. Grease baking pan, 9 x 13.
3. Brownies:.
4. Melt Chocolate, and shortening in a large saucepan over low heat. Remove from heat.
5. Mix in sugar, eggs, and vanilla.
6. Stir in baking powder, salt and flour.
7. Combine until well mixed and spread into pan.
8. Filling:.
9. In a medium saucepan, over low heat, melt the butter and add the flour, stirring until smooth.
10. Add the brown sugar, and the eggs mixing well.
11. Increasing the heat to medium-high, cook for 5 minutes stirring constantly.
12. Remove from heat, add the vanilla and pecans. Cool slightly.
13. Spoon the filling over the top of the brownie batter, carefully spreading until completely covered.
14. Bake for 30 minutes, or until a toothpick comes out clean.
15. Cool completely and then frost.
16. Frosting:.
17. In a small saucepan, combine sugar, milk and butter.
18. Bring to a boil, and boil for 1 minute.
19. Remove from heat and add the chocolate chips and vanilla.
20. Stir until the chips are completely melted. Cool slightly.
21. Drizzle over top of the brownies.
22. Cut into bars when frosting is set.
Title: Butterscotch Krispies
Ingredients:
- 1 creamy peanut butter
- 1
- 6
Instructions:
1. Melt over hot water the butterscotch chips and peanut butter stirring until smooth.
2. Stir in cereal, mix well.
3. Press into a 13x9x2-inch pan.
4. Chill 1 hour or until firm.
Title: Almond Brown Butter Cake With Plums
Ingredients:
- 12 unsalted butter
- 1/2 all-purpose flour
- 1 1/3 powdered sugar
- 1/2 salt
- 4 plum
- 1/4 powdered sugar
- 1/4
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 350°F and set the oven to the middle position.
2. Brush an 8-inch cake pan with melted butter, line with a round of parchment paper, and brush with a little more butter. Cook the butter over medium heat until the solids settle to the bottom and the butter turns a deep tawny brown and smells nutty, 8 to 10 minutes. Pour through a fine mesh strainer lined with cheesecloth or a coffee filter.
3. Sift the flour and sugar together and add the ground almonds.
4. Beat the egg whites and salt in the bowl of an electric mixer until they form stiff peaks.
5. Add the flour mixture in a steady stream and mix until smooth. Add the brown butter and the almond extract and mix until just combined. Pour the batter into the pan, arrange the plums in a circular pattern on top, and sprinkle with the sliced almonds. Bake until the top is golden brown and the sides of the cake have pulled away slightly from the pan, about 45 minutes.
6. Cool the cake in the pan. Sift a little powdered sugar over the top before serving.
7. Variation: Substitute 1/2 pound pitted, whole fresh cherries in place of the plums.
8. To make 12 individual cakes: Brush a muffin tin with melted butter and distribute the batter, fruit, and almonds evenly. Bake until golden brown and cooked through- about 25 minutes.
Title: Apple Crisp
Ingredients:
- 4 sliced apples
- 1 sugar
- 3/4 flour
- 1/2 cinnamon
- 1/4 nutmeg
- 1 salt
- 1/2 butter
Instructions:
1. Spread apples evenly over the base of a 9" pie plate.
2. Combine all dry ingredients with butter until it forms a crumbly consistency.
3. Pour mixture evenly over apple slices.
4. Bake at 375F (190C) for 45 minutes or until top is brown.
Title: Chocolate-mint Cream Cheese Pie
Ingredients:
- 18 butter
- 1/4 heavy cream
- 1 cream cheese
- 2 1/2 sugar
- 1
- 1/3
- 1 1/2
Instructions:
1. Coat a 9-inch pie plate with nonstick spray.
2. Crust; Pulse cookies in food processor to make fine crumbs.
3. Add butter, process to blend.
4. Press on bottom and sides of pie plate.
5. Refrigerate to firm.
6. Heat chips and 1/2 cup heavy cream just to a simmer.
7. Let stand 1 minute.
8. Stir until smooth.
9. Cool to room temperature.
10. Beat cream cheese, sugar and mint extract with mixer on medium speed until light and fluffy.
11. Beat remaining cream until soft peaks form.
12. Fold 1/2 into cream cheese mixture and 1/2 into chocolate.
13. Spread 1/2 the cream cheese mixture evenly on bottom of crust; top with 1/2 the chocolate.
14. If necessary place pie in freezer 8 to 10 minutes to firm before proceeding.
15. Spread with rest of cream cheese mixture; swirl on rest of chocolate.
16. Refrigerate at least 6 hours until firm.
Title: Sauerkraut Surprise Cake and Sour Cream-Chocolate Frosting
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 3 sugar
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 1 baking powder
- 1/4 baking soda
- 1/2 salt
- 1 cocoa powder
- 1 water
- 1 sauerkraut
- 4 butter
- 1/2 margarine
- 1 sour cream
- 1/4 vanilla
- 2 1/2 - 2 3/4 salt
- confectioners' sugar
Instructions:
1. Cake:
2. In large mixing bowl, cream butter (or margarine)& sugar till light.
3. Beat in eggs, one at a time.
4. Add Vanilla.
5. Sift together flour, baking powder,soda,salt& cocao powder.
6. Add to creamed mixture alternately with water, beating after each addition.
7. Stir in sauerkraut.
8. Turn into greased& floured 13x9x2 inch baking pan.
9. Bake in 350° oven 35-40 minutes.
10. Cool in pan.
11. Frost with sour cream-chocolate frosting.
12. Frosting:
13. Melt one 6 oz.
14. package semisweet chocolate pieces& 4 tablespoons butter or margarine over low heat or in the micro.
15. Remove from heat& blend in 1/2 cup sour cream, 1 teaspoon vanilla& 1/4 teaspoon salt.
16. Gradually add sifted confectioners' sugar to make spreading.
17. consistency.
18. Beat well.
19. Frost.
Title: Pumpkin Spice Cake and Cinnamon-Nutmeg Ice Creme/ Ice Cream
Ingredients:
- 3 1/4 flour
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 allspice
- 1/2 clove
- 1/2 ginger
- 1/4 nutmeg
- 1 butter
- 1 1/2 sugar
- 3/4 brown sugar
- 4 eggs
- 2 canned pumpkin
- 1/2 buttermilk
- 2 vanilla
- 1 1/2 confectioners' sugar
- 1 vanilla ice cream
- 1 1/2 cinnamon
- 1/2 nutmeg
Instructions:
1. Sift dry ingredients together.
2. In separate bowl, beat butter and sugars 3 minutes.
3. Add eggs (1 at a time) Beating well after each beat in pumkin.
4. In measuring cup and buttermilk and vannilla.
5. Into pumkin mixt.
6. beat in flour mixt in 3 additions, alternating with buttermilk.
7. Stir in nuts.
8. Pour batter into greased and floured 13x9 pan.
9. Bake 1 1/4 hours.
10. Cool 10 minutes.
11. Turn out on wire rack and dust with powder sugar.
12. Serve with a big spoonful of CINNAMON NUTMEG ICE CREME.
13. -------CINNAMON-NUTMEGICE CREME----------.
14. SOFTNED ICE CREME IN LARGE BOWL IN REFRIGERATOR 20 MINUTES.
15. ADD SPICES.
16. STIR.
17. REFREEZE.
Title: Apple Tapioca Pudding
Ingredients:
- 3/4 pearl tapioca
- 2 1/2 water
- 1/2 boiling water
- 7 salt
- 1/2 sour apples
- white sugar
Instructions:
1. Soak pearl tapioca for one hour in enough cold water to cover; drain; add boiling water and salt.
2. Note that minute tapioca requires no soaking.
3. Cook in double boiler until transparent.
4. Core and pare apples; arrange in a buttered pudding-dish; fill cavities with sugar.
5. Pour over the tapioca and bake in a moderate oven till apples are soft.
6. Serve with sugar and cream or a custard sauce.
7. Recipe note: Rhubarb or pineapple may be substituted for apple, and sugar added to taste.
Title: Texas Size Peanut Butter Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 granulated sugar
- 1/2 butter
- 1/2 peanut butter
- 1 vanilla extract
- 1 egg
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
Instructions:
1. Preheat oven to 375 degrees.
2. Combine sugars, butter, peanut butter, vanilla and egg in a large bowl and beat well.
3. Stir together flour, baking powder, baking soda and salt in another bowl. Then add to the flour mixture into the wet mixture and mix well.
4. Chill the dough for at least one hour.
5. Using 1/4 cup measure, scoop up dough and shape into a ball. Press down slightly and place on an ungreased cookie sheet spacing 4 inches apart.
6. Bake in a for 13-16 minutes. Remove from cookie sheet and cool completely on wire rack.
7. If smaller cookies are desired, use a tablespoon, spread them 2 inches apart and bake for 10 minutes.
Title: Raspberry Hazelnut Cake
Ingredients:
- 250 butter
- 2 caster sugar
- 6 eggs
- 1 plain flour
- 1/2 self raising flour
- 1 hazelnut meal
- 2/3 sour cream
- 300 frozen raspberries
- 250 mascarpone cheese
- 1/4 icing sugar
- 2 sour cream
- 1/2 hazelnuts
- 1/2
Instructions:
1. Preheat oven to moderate (180°F/160°F fan-forced).
2. Grease deep 22cm round cake pan; line base and side with baking paper.
3. Beat butter and sugar in medium bowl with electric mixture until light and fluffy; add eggs at one time, beating until just combined between additions.
4. Mixture will curdle at this stage, but will come together later.
5. Transfer mixture to large bowl; using wooden spoon, stir in flours, hazelnut meal, sour cream and raspberries.
6. Spread mixture into prepared pan. Bake, uncovered,about 1 1/2 hours. Stand cake 10 minutes; turn onto wire rack, turn top side up to cool.
7. Make mascarpone cream.
8. Mascarpone cream:
9. Combine mascarpone, icing sugar, liqueur and sour cream in medium bowl. Using wooden spoon, stir until smooth; stir in nuts.