lumicero/recipes-ing2inst huggingface dataset:
Title: Lower Fat Vanilla Cream Puffs
Ingredients:
- 1 water
- 1/2 unsalted butter
- 1/4 salt
- 1 all-purpose flour
- 4 eggs
- 1 1/2 nonfat milk
- 1/2 fat-free sugar-free instant vanilla pudding mix
- 2 fat free cream cheese
- 4 Cool Whip Topping
- 1
Instructions:
1. In sauce pan bring water, butter & salt to a boil.
2. Add flour all at once and stir until it forms a ball.
3. Remove from heat, let stand 5 minutes.
4. Add eggs, one at a time, bating well after each addition.
5. Continue beating until mixture is smooth and shiny.
6. Drop by tbsp onto greased baking sheet (parchment paper works well too).
7. Bake at 400 degrees for 30-35 minutes (or until golden brown).
8. Remove to a wire rack.
9. Immediately split puffs open; remove tops and set aside.
10. Remove and discard soft dough inside puff.
11. Let cool.
12. In a bowl, beat milk, half & half, pudding mix, mix until throughly blended. Let stand 5 minutes.
13. Blend in cream cheese.
14. Fold in Cool Whip.
15. Fill puffs, and replace tops.
16. Chill for at least one hour before serving.
17. Refrigerate any leftovers.
Title: Orange Shortbread Squares
Ingredients:
- 20 unsalted butter
- 1/2 sugar
- 1 orange zest
- 2 salt
- 1/4 all-purpose flour
- 3
Instructions:
1. Will need one 10x15x1 inch pan, buttered and lined with buttered parchment or foil.
2. Position oven rack in the middle of oven and preheat to 325°.
3. In the bowl of an electric mixer fitted with paddle attachment, combine the butter, sugar, extract, zest, and salt; beat on medium speed until very light colored and fluffy, about 10 minutes.
4. Add in the flour and mix in on lowest speed.
5. Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.
6. Scrape the dough into the prepared pan and with lightly floured palm of your hands, press into all corners.
7. Use the back of a spoon to smooth the top of the dough evenly, if necessary.
8. With the tines of a fork, pierce the dough all over at ½ inch intervals.
9. Bake the shortbread for about 25-30 minutes, until it is slightly puffed and firm.
10. Remove the pan to a rack to cool until the shortbread is lukewarm—not completely cooled.
11. Invert the shortbread from the pan onto a cutting board, and remove the paper.
12. Using a ruler to mark, then cut the shortbread into 2-inch squares.
13. Store between sheets of parchment or wax paper in a tin or plastic container with tight-fitting lid; may freeze for longer storage.
Title: Impossible Turkish Delight Pie
Ingredients:
- 2 milk
- 1 caster sugar
- 1 unsalted butter
- 100 plain flour
- 1/2 rose water
- 1/2 icing sugar
- 2 eggs
- 4
Instructions:
1. Grease an 8-cup capacity ovenproof dish.
2. Preheat oven to 180ºC (350F).
3. Combine milk, coconut, sugar, butter, eggs, flour and essence in a large bowl. Stir with a wooden spoon until just combined.
4. Pour mixture into prepared dish. Sprinkle with Turkish Delight pieces.
5. Place dish on an oven tray. Cook in a moderate oven (350F) for about 45 mins, or until set.
6. Stand for 30 mins before serving. Serve pie dusted with sifted icing sugar.
Title: Fruity Quinoa Crumble
Ingredients:
- 400 rhubarb
- 2 sweet apples
- 4 maple syrup
- 1 orange
- 1 ground cinnamon
- 1 quinoa
- 75 porridge oats
- 50 butter
Instructions:
1. Preheat the oven to gas 4, 180C, fan 160°C In a bowl, mix the fruit with 2tbsp maple syrup, the orange zest and juice, and 1/2 tsp cinnamon; toss. Divide between 6 baking dishes.
2. In a separate bowl, mix the quinoa, oats, and butter until clumps form. Stir in the remaining maple syrup and spoon on top of the fruit in each baking dish. Bake for 25-30 minutes, until the crumble is golden on top.
Title: Plum and Peach Soup
Ingredients:
- 3/4 plum
- 3/4 water
- 1 dry white wine
- 1 cinnamon sticks
- 1 lemon juice
- 1 1/2 granulated sugar
- 1/2 cornstarch
- 1 water
- 1 triple sec
- 1/4
- 1/2
Instructions:
1. Peel plums & peaches, then cut into chunks & discard pits.
2. In 3 or 4 quart saucepan, combine fruit, 1 cup water, wine, cinnamon stick & lemon juice.
3. Bring to boil, then reduce heat, cover & simmer about 15 minutes or until fruit mushes easily.
4. Remove from heat, & discard cinnamon stick.
5. Pour fruit mixture into blender, & blend until smooth.
6. Meantime, in a small container, stir together cornstarch & 1 tablespoon water.
7. Return puree to saucepan, then stir in sugar & cornstarch/water mixture.
8. Cook & stir over high heat about 5 minutes or until mixture boils & thickens.
9. Remove from heat & skim off foam.
10. Stir in liqueur & cream.
11. Cover & refrigerate until cold, then serve.
Title: Upside-Down Chip Cake
Ingredients:
- 3 butter
- 1/2 brown sugar
- 4 water
- 1/2 coconut
- 1/2 pecans
- 1 all-purpose flour
- 2/3 granulated sugar
- 1/2 brown sugar
- 1/4 baking powder
- 2 milk
- 1/2 butter
- 1/4 eggs
- 2 vanilla
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Melt the 3 tablespoons butter in a 9 x 13 inch round baking pan. Stir in the 1/2 cup brown sugar and the water. Sprinkle coconut and pecans in the pan. Set aside.
2. In a medium mixing bowl stir together flour, granulated sugar, cocoa powder, the 1/4 cup brown sugar, and the baking powder. Add milk, the 1/4 cup butter, the eggs, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. By hand, stir in 1/2 cup of the chocolate chips. Spread batter into the prepared pan.
3. Bake for 40 to 45 minutes or until cake feels firm in center when lightly touched. Cool on a wire rack for 5 minutes. Loosen sides; invert onto a plate. Immediately sprinkle remaining chips over the topping; let stand about 1/2 hour before slicing. Serve warm.
Title: Raspberry Fool With Meringue
Ingredients:
- 150 icing sugar
- 2 vanilla essence
- 1 raspberries
- 150
- 3
Instructions:
1. Beat cream, icing sugar and Queen Natural Vanilla Essence until smooth and thick.
2. Fold cream gently into raspberries and meringue pieces to create a soft, marbled effect. Serve immediately in tall glass or small bowl.
Title: Date-Filled Oatmeal Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/2 milk
- 2 oats
- 2 flour
- 1 dates
- 1/2 sugar
- 1 water
Instructions:
1. Cook the dates in sugar and water, until tender. Cool before using.
2. Blend shortening and sugar, and then add remaining ingredients.
3. Roll out thin on a floured surface, cutting into circles.
4. Place filling on bottom circle, top with a second circle, and seal edges.
5. Bake until brown at 350 degrees - about 10 minutes, depending on the size of your circles.
Title: Speculaas Spices (Duch Spice for Sinterklaas)
Ingredients:
- 6 cinnamon
- 2 nutmeg
- 1 anise seed
- 2 ground cloves
- 1 white pepper
- 1
Instructions:
1. Put all the spices together and mix.
2. Use only 1 tablespoon of this mix on 4 cups of flour!
Title: New Year's 2007 Pear Bread Pudding
Ingredients:
- 3/4 golden raisin
- 1/4 rum
- 1 milk
- 2 pears
- 3 butter
- 6 raw sugar
- 1/4 half-and-half
- 1 eggs
- 1 vanilla
- 6
- 1
Instructions:
1. Heat milk to scalding in deep bowl & add pumpernickel chunks. Let sit unil tepid. Lift soaked pumpernickel & squeeze gently - place into a large casserole (make sure it will nest inside another casserole or pan so it can be in water bath to bake. Save milk.
2. While pumpernickel is soaking, mix raisins & rum in a 1 cup container & microwave in high for 1 minute. Let cool.
3. Sauté pears 5 minutes over medium high heat in 1/4 cup butter & 1/2 cup sugar until liquid is syrupy. Let cool. Separate pears from syrup - save syrup.
4. Add French bread, pears & raisins with leftover rum to soaked pumpernickel & toss lightly. Sprinkle rest of sugar onto bread & pear mixture.
5. Mix milk, cream & beaten eggs with vanilla. Pour over bread & pear mixture & mix lightly.
6. Set casserole in pan of hot water & place in preheated 325°F oven for 1 hour or until set. (or until fireworks used up). Spoon some of pear syrup over each serving.
Title: Chocolate Cake with Coconut Icing
Ingredients:
- 1/2 butter
- 4 margarine
- 1 1/2 sugar
- 2 vanilla extract
- 1 3/4 buttermilk
- 3 eggs
- 1 3/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 baking powder
- 1 sweetened condensed milk
- 1 3/4 coconut
Instructions:
1. Heat oven to 350 degrees.
2. Grease 13 x 9" baking pan, dust with cocoa, tapping out excess.
3. Heat butter& chocolate in large sauce pan over medium heat stirring frequently until melted and smooth Remove from heat.
4. Stir in sugar and 1 teaspoon vanilla until smooth.
5. Gradually whisk in buttermilk, then eggs.
6. Add flour, baking soda, salt& baking powder, whisking until smooth.
7. Pour batter into prepared pan.
8. Bake 25- 30 minutes until toothpick inserted in center comes out clean.
9. Cool 5 minutes.
10. Heat broiler.
11. Stir remaining 1 teaspoon vanilla into can of sweetened condensed milk; spread over warm cake Sprinkle cake evenly with coconut.
12. Place cake under broiler for 2- 3 minutes until coconut is golden.
13. Cool cake completely on wire rack.
Title: Waldorf Salad With Lemon Dressing
Ingredients:
- 2 red apples
- 2 green seedless grapes
- 1/2 pecans
- 1/2 miniature marshmallow
- 2 sugar
- 2
Instructions:
1. Mix the apples, grapes, pecans and marshmallows in a clear glass bowl.
2. Boil the egg yolks, sugar and lemon juice (stirring constantly) for 1 minute.
3. Let cool to room temperature; then pour over salad and stir gently. Refrigerate for several hours before serving.
Title: Banana Cake (Light Texture and Moist!)
Ingredients:
- 2 2/3 sugar
- 2 2/3 baking powder
- 3/4 baking soda
- 1 1/2 kosher salt
- 1 bananas
- 4 eggs
- 3 buttermilk
- 1/2 pure vanilla extract
- 3/4
- 1 1/2
Instructions:
1. Preheat your oven to 350 degrees
2. Sift together the flour, sugar, baking soda, baking powder, and salt.
3. In your mixer mash the bananas.
4. Mix in the eggs one at a time until each is completely incorporated.
5. Then mix in the buttermilk, oil and vanilla.
6. Then mix the dry ingredients into the batter just until thoroughly combined.
7. Pour into a 9X13 inch greased pan and bake for 35-40 minutes until golden brown and toothpick comes out clean.
8. Cool on a rack.
9. I doubled this recipe and used three fourths whole wheat pastry flour and the other one fourth white pastry flour. I also sifted the flours but I don't know if its needed?Came out great. Very fluffy, moist and sweet. I didn't frost it.
Title: Poached Nectarines
Ingredients:
- 2 white wine
- 1 sugar
- 6 cinnamon sticks
- 2 lemon peel
- 4 nectarines
- 2 creme fraiche
- mint sprig
Instructions:
1. In a medium saucepan, combine wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place nectarines in the liquid. Add more water if needed to cover nectarines. Place a square of cheesecloth over the fruit, and top with a small plate to keep fruit submerged.
2. Increase heat to high, and bring liquid to a boil. Reduce to a simmer, and cook until nectarines are tender but not soft, about 5 minutes. Remove nectarines from liquid, and allow to cool
3. Return liquid to a boil, and cook until reduced to a syrup that will coat the back of spoon, about 20 minutes. Remove from heat, and cool.
4. Cut nectarines in half, and remove pit. Place two halves on serving plate. Drizzle with syrup. Top each half with a dollop of crème fraîche and a sprig of mint.
Title: Profiteroles
Ingredients:
- 1 water
- 1/2 butter
- 1 salt
- 1 flour
- 6 flour
- 2 cornflour
- 3 milk
- 2 1/2 butter
- 1
Instructions:
1. For the choux: in a large pot boil the water.
2. Add all of the flour at once and stir it vigorously with a wooden spoon until it forms a ball.
3. Take it off the stove.
4. Add the yolks one at a time beating them in with a wooden spoon.
5. Take spoonfuls (the size of a walnut) and drop onto a cookie sheet (do not shape or fix them after placement).
6. Bake in a hot oven preheated to 400 for 30 minutes (until golden brown).
Title: Swan's Down Lady Baltimore Cake
Ingredients:
- 3 cake flour
- 3 baking powder
- 1/2 salt
- 1/2 butter
- 1 1/2 sugar
- 1 1/4 milk
- 1 vanilla extract
- 4 sugar
- 2 water
- 1 1/2 light corn syrup
- 5 vanilla extract
- 1 1/2 figs
- 1/2 raisins
- 6
- 1/2
Instructions:
1. Preheat oven to 375F and grease two 9" round cake pans.
2. Add flour and salt to sifted flour; sift together three times.
3. Cream butter thoroughly; add sugar gradually and cream together until light and fluffy.
4. Add flour mixture alternatly with the milk, a little at a time, beating after each addition until smooth.
5. Add vanila; stir whipped egg whites quickly but thoroughly into batter.
6. Pour into prepared pans and bake for 25 minutes or until cakes test done.
7. Let cool in pans for five minutes; turn out onto cooling rack to finish cooling.
8. For the frosting/filling: Combine egg whites, water, sugar and corn syrup in the top of a double boiler; beat with a whisk until thoroughly mixed.
9. Cook for seven minutes or until the frosting stands in peaks.
10. Remove from double boiler; add flavoring and beat until thick enough to spread.
11. For the filling: scald figs and raisins and chop.
12. Add enough frosting to the chopped fruit and nuts to make a filling that wll spread easily on the cooled cake.
13. Spread filling between the layers.
14. Spread the remaining frostng on top and sides of cake.
15. While the frosting is soft, sprinkle top of cake with chopped candied cherries and additional chopped figs, raisins and nuts.
Title: Two Crust Pie, 10 Inches
Ingredients:
- 2 2/3 all-purpose flour
- 1 salt
- 1 shortening
- 8 water
Instructions:
1. Mix flour and salt. Cut in the shortening until particles are the size of peas.
2. Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the side of the bowl. Additional water can be used if necessary.
3. Divide pastry into 2 equal parts. Gather each portion into a ball.
4. Working with one ball at a time: flatten into a disk on a lightly floured surface. I place my pastry between sheets of plastic wrap or wax paper - which makes it easier to lift onto the pie pan.
5. Roll the pastry into a circle that is 2 inches larger around than the inverted pie pan. Carefully ease the pastry into the pan and press it firmly against the bottom and sides.
6. Pour in the pie filling and then cover with the remaining pastry. Remember to cut slits in the top to allow steam to escape. Bake according to pie recipe directions.
Title: Apricots With Blue Cheese
Ingredients:
- 18 fresh apricots
- 1/4 olive oil
- 1 lime juice
- 1/4 blue cheese
Instructions:
1. Cut apricots in half and remove pits, place in large bowl.
2. Mix oil and lime juice together and season with salt and pepper, pour over apricots and toss gently.
3. Place apricot halves, cut-side-up, on cookie sheets.
4. Cut blue cheese into small pieces and place in the centre of each apricot.
5. No more than one hour before serving place under preheated broil for one to two minutes or just until cheese softens.
Title: Grand Marnier Cream
Ingredients:
- 3 sugar
- 1/4 Grand Marnier
- 1
- 1/4
Instructions:
1. Combine yolks and sugar. Beat until thick. Whip cream to form stiff peaks.
2. Fold whipped cream into yolk and sugar mixture. Fold Grand Marnier into mixture. Pour into decorative dishes and place in the freezer for at least 3 hours.
3. Just before serving, garnish with shaved chocolate or fruit.
Title: Peaches 'n'cream Trifle
Ingredients:
- 1 marsala
- 825 mascarpone cheese
- 60
- 250
- 220
- 25
Instructions:
1. Drain peaches, reserving 1/2 cup of the juice.
2. Combine the reserved juice with marsala. Place sponge cake cubes in an 8 cup (2 litre) dish and press down firmly. Drizzle with marsala mixture.
3. Arrange the sliced peaches over the cake.
4. Using electric beaters, beat cream until soft peaks form. Add marscapone and beat until just combined. Spread mixture over peaches.
5. Refrigerate for 1 hour to allow flavours to develop.
6. Sprinkle with almonds just before serving.
Title: Apple-Topped Gingerbread With Maple Cream
Ingredients:
- 4 butter
- 1/2 butter
- 2 dark brown sugar
- 1 baking apples
- 1/2 egg
- 1/2 brown sugar
- 1/3 unsulphured molasses
- 4 butter
- 1 unbleached white flour
- 1 baking soda
- 1/2 salt
- 2 cinnamon
- 1 ground ginger
- 1/4 ground cloves
- 1 heavy cream
- 4 pure maple syrup
Instructions:
1. Preheat oven to 350.
2. Butter the sides of a nine inch square or round pan.
3. Melt the butter and stir in the brown sugar to blend.
4. Spread butter and sugar on bottom of prepared pan and arrange apple slices on sugar mixture in decorative rows or circles.
5. Prepare the gingerbread batter.
6. Combine the first five ingredients in a bowl; whisk until blended.
7. In a separate bowl, combine flour, baking soda, salt and spices.
8. Add dry ingredients to wet; mix until well blended.
9. Pour batter over apples and bake 35 to 45 minutes, until a knife inserted in the center comes out clean.
10. Cool ten minutes, then invert on cake plate.
11. While cake is baking, make the maple cream and serve cake with a dollop of it.
12. While cake is baking, whip heavy cream on high speed of an electric mixer until cream begins to thicken. Drizzle in the maple syrup and continue mixing until soft peaks form.
Title: My Mom's Light Christmas Cake
Ingredients:
- 1/2 red cherries
- 1/2 green cherries
- 1/2 butter
- 1/2 white sugar
- 8 eggs
- 1 1/4 flour
- 1 1/4 salt
- 6 baking powder
- 2 vanilla
- 1/2 white raisins
- 1 brazil nut
- 1
- 1/2
Instructions:
1. Mix cherries, peel, fruit and juice together well, and let stand for two days, stirring frequently.
2. Add to remaining ingredients, mixing very thoroughly.
3. Pour into bread pans, and bake three hours at 300 degrees.
4. Enjoy some of the happiness we knew!
Title: Raspberry Cream Crowdie
Ingredients:
- 75 oatmeal
- 200 oats
- 4 clear honey
- 2 -3 fresh raspberries
- 350
Instructions:
1. Put the oatmeal or oats in a heavy-based, preferably non-stick, pan and cook over a low heat, stirring constantly until they are toasted and golden. Allow to cool before use.
2. Meanwhile, pour the cream into a mixing bowl and whip until soft peaks form, then gradually whisk in the honey and whisky (if you are including this). Set aside.
3. After you have removed the stems, washed and carefully dry the raspberries, place a few raspberries in the base of 4 dessert glasses, top with a little cream mixture and sprinkle with some oatmeal or oats. Continue layering the raspberries, cream and oatmeal, finishing with a layer of raspberries and oatmeal. Chill until required.
4. Notes: To prevent the oats from becoming soggy, chill the cream mixture at the end of step 2, and assemble the desserts just before serving.
5. Alternative: For slightly larger serves, with more of the creamy mixture, use 150ml of double cream and 150ml of yoghurt, mixed together, with honey and whisky then whisked into the blended cream/yogurt. The yogurt I always buy is a very creamy, slightly sweet Greek yogurt which I get at a local delicatessen. When I make this recipe I intend using this instead of cream.
Title: Ice Cream Cones Party Favors
Ingredients:
- 24 chocolate chips
- 24
- 72
- 1
- 3
Instructions:
1. You will also need 24 cellophane party favor bags and a roll of 5/8 sheer ribbon (optional).
2. Melt chocolate.
3. Dip top and upper sides of the ice cream cone into the the chocolate.
4. I find it easier to melt the chocolate and using a pastry brush, brush sides with chocolate.
5. Dip and roll top and upper sides into the sprinkles.
6. Set aside on wax paper and let cool.
7. Once cooled, fill cone with candies and then stick sucker or pixie sticks inside.
8. Place into cellophane party favor bags and tie.
9. Tie ribbon around for an extra festive touch.
10. In the above picture I used 3 pixie sticks, 3 dum dum suckers, some have 1 mini pack of: Smarties, twizzlers or chocolate covered raisins in each cone favor.
11. Serve and watch the kids eyes light up.
Title: Frosted Apple Strudel
Ingredients:
- 2 all-purpose flour
- 3 baking powder
- 2/3 sugar
- 2 sugar
- 1/2 salt
- 1/4 shortening
- 2/3 milk
- 1/4 butter
- 3 apples
- 1 cinnamon
- 2 confectioners' sugar
- 1 cinnamon
- 1 butter
- 3 evaporated milk
- 1/4
Instructions:
1. Strudel: Sift together flour, baking powder, 2 tbsp.
2. sugar and salt.
3. Mix in the shortening.
4. Stir in the milk to make a soft dough.
5. Knead 25-30 times on a lightly floured board.
6. Roll out 1/4" thick.
7. Brush with melted butter.
8. Cover with the apples.
9. Sprinkle with remaining 2/3 cup sugar, and the cinnamon.
10. Starting at the long end, roll up like a jellyroll.
11. Put it on a greased cookie sheet.
12. Curve into a crescent shape.
13. Bake about 30 minutes at 325F.
14. or until done.
15. Frosting: Combine confectioners' sugar, cinnamon, butter and evaporated milk.
16. Frost the strudel while still warm.
17. Sprinkle with the nuts.
Title: Gooiest Butter Cookies
Ingredients:
- 1/2 butter
- 1/4 vanilla extract
- 1 egg
- 8 cream cheese
- 1 powdered sugar
Instructions:
1. Beat the butter, vanilla, egg, and cream cheese until light and fluffy.
2. Mix in the dry cake mix; cover and chill dough for 30 minutes.
3. Preheat oven to 350°F Lightly coat cookie sheets with cooking spray.
4. Shape dough into 1-inch balls; roll in powdered sugar.
5. Place cookies 2 inches apart on the cookie sheets; bake for 12 minutes or until golden brown.
6. Cool on wire racks.
Title: The Best Chocolate Chip Cookies
Ingredients:
- 1/2 shortening
- 1/2 granulated sugar
- 1/4 brown sugar
- 1 egg
- 1 vanilla
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 chocolate chips
- 1/2 walnuts
Instructions:
1. preheat oven to 350' .
2. cream the sugar and the brown sugar thoroughly.
3. add the egg and vanilla. beat thoroughly.
4. blend and add the flour,baking soda and the salt in, combine well.
5. fold ing the chocolate chips and the walnuts(if you want).
6. drop from a teaspoon onto greased baking pan. bake ing preheated 350' oven for 10 to 20 minute.
Title: Finger licking yummy chocolate crunchies!
Ingredients:
- 4 golden syrup
- 6 -8 honey
- 1/2 butter
- 3 sugar
- 1 cocoa powder
- 1/2 cashews
- 1 cashews
Instructions:
1. In a saucepan, put the golden syrup.
2. Add butter.
3. Add sugar.
4. Add cocoa powder.
5. Allow to boil JUST ONCE.
6. Remove from heat.
7. Add cornflakes, murmure and cashews.
8. Put into paper cases.
9. Garnish with few chopped cashews.
10. Put in your refrigerator to set.
11. Serve after dinner!
Title: Maple Upside-Down Cake
Ingredients:
- 1 maple syrup
- 2 butter
- 3 sugar
- 1 egg
- 1 flour
- 2 baking powder
- 1/4 salt
- 1/2 milk
- 6 pecans
- 1 heavy cream
Instructions:
1. Heat syrup until boiling, and pour it into a rectangular oven proof dish that is about 2 inches deep, with dimensions of about 6" X 10".
2. Cream butter and sugar til fluffy. Beat in egg.
3. Sift flour, baking powder and salt, and add to butter mixture, alternating with additions of the milk.
4. Pour batter into the hot syrup.
5. Bake at 375 F for 25 - 30 minutes, or until a toothpick inserted in center comes out clean.
6. Cool cake 10 minutes, and heat a platter. Run a knife around the edges to loosen it. Flip the cake onto the heated platter. Dot the top with the pecan halves and cut into portions. Serve warm with whipped cream.
Title: Cherry Balls
Ingredients:
- 1 1/2 icing sugar
- 1 1/2 coconut
- 1/2 butter
- margarine
- cherries
Instructions:
1. Mix all ingredients: refrigerate to harden just a bit.
2. Take a teasoon of dough - approximately - place half of cherry in center and roll dough around it.
3. Roll balls in crushed graham wafers crumbs.
4. Store in refrigerator or freezer.
Title: Addicting Eatmore Bars
Ingredients:
- 3/4 honey
- 1 chocolate chips
- 1 peanut butter
- 1 salted peanuts
- 10 marshmallows
- 3
Instructions:
1. Melt honey and peanut butter on stove.
2. Bring to boil.
3. Remove from heat.
4. Add choc. chips and marshmallows and heat until melted.
5. Add peanuts and Rice Krispies.
6. Pat firmly into a 9x9" greased pan.
7. Cut into squares.