lumicero/recipes-ing2inst huggingface dataset:
Title: Powder Puff Cookie Mix in a Jar
Ingredients:
- 1/2 powdered sugar
- 2 1/3 all-purpose flour
- 1 walnuts
Instructions:
1. Combine powdered sugar and flour and stir into an airtight bag -- Layer walnuts on top.secure.attach the following instructions.
2. INSTRUCTIONS:.
3. cream 3/4 cup vegetable shortening and 1/4 cup softened butter together, stir in 2 tsps vanilla extract.blend in cookie mix.
4. Shape dough into 1" balls -- and roll in sugar and cinnamon mix.and arrange on a greased cookie sheet --
5. Bake at 325* for 20-25 minutes.
6. Cool slightly, place 1 cup of powdered sugar in a shallow bowl, roll cookies in sugar while warm and then reroll when they are cooled completely.
Title: Greek Kataifi Pastries
Ingredients:
- 1 1/4 unsalted butter
- 1 1/2 walnuts
- 1 1/2 sugar
- 1/4 cinnamon
- 1 egg
- 1 heavy cream
- 3 sugar
- 1 water
- 4 fresh lemon juice
- 4 cinnamon stick
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Brush jelly roll pan with melted butter and set aside.
3. In a large bowl, mix together almonds, walnuts, sugar, and cinnamon.
4. Mix together egg, cream, and melted butter.
5. Stir into nut mixture.
6. To prepare rolls, take a handful of pastry, and spread it out to about 6" long.
7. Brush liberally with melted butter and place a tablespoonful of nut filling on bottom of pastry.
8. Roll up tighty, gathering in loose ends as you go.
9. Place seam side down on buttered pan.
10. Repeat with remaining pastry and filling, trying not to let sides touch each other in the pan.
11. Brush tops of completed pastries with melted butter.
12. Bake at 350 degrees F.
13. for about 1 hour, or until nice and golden.
14. Remove from oven and allow to rest for 5-10 minutes.
15. While pastries are baking, prepare syrup.
16. Mix together sugar and water in medium saucepan over medium heat.
17. Stir until sugar dissolves, then add lemon juice and cinnamon stick.
18. Bring to a boil; reduce heat and simmer for 10 minutes, stirring constantly.
19. Allow syrup to cool completely before pouring over pastry.
20. Spoon syrup over hot rolls and allow to rest for several hours before serving.
Title: Low-Fat Mincemeat
Ingredients:
- 1 orange
- 1 lemon
- 1 1/2 currants
- 1 1/2 apples
- 8 red wine vinegar
- 3/4 salt
- 1 brown sugar
- 3 1/2 ground cinnamon
- 1 1/2 nutmeg
- 1 1/2 ground cloves
- 1 1/2
Instructions:
1. In a food processor, process the unpeeled orange and lemon until very fine.
2. Add currants and raisins to processor and process slightly, but not smooth, just until mixture blends.
3. In a large cooking pot, add chopped apples, processed mixture, red wine vinegar and salt; bring to boil.
4. Reduce heat, cover and simmer for 15 minutes; stirring occasionally.
5. Add brown sugar, cinnamon, nutmeg and ground cloves and continue to simmer uncovered for another 15 minutes; stirring occasionally.
6. When cooked, remove from heat and let cool.
7. Spoon mincemeat into a glass container with lid and refrigerate until ready to use.
8. You may make your own pastry shells or purchase them in the frozen food section at your market.
Title: Super Easy Icing
Ingredients:
- 6 icing sugar
- 1 non-dairy whipped topping
Instructions:
1. Whip Nutriwhip as directed.
2. Fold in icing sugar and beat until smooth.
3. Add color.
4. (you can use liquid food coloring but you may need to add more icing sugar depending on how much you add.) Use on your favorite cake.
5. Especially great on birthday cakes!
Title: Fresh Peach Lush
Ingredients:
- 1 pecans
- 1 flour
- 1/2 butter
- 8 cream cheese
- 16 Cool Whip
- 1 powdered sugar
- 1 vanilla
- 1 cinnamon
- 3 cornstarch
- 2 1/2 sugar
- 1
Instructions:
1. Mix flour, pecans, and melted butter and spread in a 9x13 pan.
2. Bake at 350 for 15 minutes.
3. Cool completely.
4. Mix cream cheese, half of cool whip, powdered sugar, vanilla and cinnamon.
5. Spread over cooled crust.
6. Combine peaches, cornstarch and sugar.
7. Cook over medium heat for about 5 minutes, until thick.
8. Remove from heat and add almond flavoring.
9. Cool completely and spread over second layer.
10. Top dessert with the other half of the cool whip.
Title: Chocolate, Molasses Cookies; the Ones I Made for Will
Ingredients:
- 4 butter
- 1/2 all-purpose flour
- 1 1/4 salt
- 2 baking soda
- 1/4 brown sugar
- 1/4 egg
- 1/2 unsulphured molasses
- 1 vanilla extract
- 2 powdered sugar
- 1
Instructions:
1. preheat oven 350-370.
2. in heat resistant bowl or saucepan heat butter and chocolate. stir to blend.
3. in seperate bowl, whisk together flour, cocoa and salt.
4. after butter and chocolate cool add egg, brown sugar, molasses and vanilla, whisk together.
5. mix in flour mixture and stir.
6. scoop up in medium spoonfuls, roll into balls and place 2 inches apart on ungreased cookie sheet.
7. bake until tops are crackled but center is soft ( don't burn yourself!)- approximately 12 minutes, let cool approximately 5 minutes. Move from tray and dust with powdered sugar or simply eat!
8. add a nice cool glass of (soy) milk!
Title: Jacques Torres's Secret Chocolate Chip Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 granulated sugar
- 6 granulated sugar
- 1 light brown sugar
- 10 light brown sugar
- 2 eggs
- 1 1/2 vanilla
- 1 1/2 bread flour
- 1 baking powder
- 1 1/2 baking soda
- 1 salt
- 1 dark chocolate
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. Don't grease the baking sheets because this might cause extra spreading.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add vanilla, then add both flours, baking powder, baking soda, salt and chocolate; mix until well combined.
3. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. If you use a rounded tablespoon, check your cookies at 12 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
4. If you use a very generously rounded tablespoon or a 1 scoop, you'll get about 4 dozen cookies.
Title: Poached Pears
Ingredients:
- 1 sugar
- 1 water
- 1 dry red wine
- 1 cinnamon stick
- 1 lemon juice
- 4 pears
Instructions:
1. Combine all except pears in saucepan. Boil till sugar is dissolved then add pears.
2. Cover and cook 8-10 minutes turning occasionally.
3. When pears are barely tender remove from syrup and put in individual serving bowls.
4. Boil remaining syrup rapidly uncovered until reduced to 1 cup. Pour over pears.
5. Let cool before serving or serve chilled.
Title: Mousse Au Citron (Lemon Mousse)
Ingredients:
- 8 eggs
- 1 1/4 sugar
- 1/2 kosher salt
- 4 lemons
- 1 heavy cream
- 1 vanilla extract
Instructions:
1. Separate 4 eggs.
2. In a 4–qt. saucepan, whisk together 4 yolks, and 1 cup sugar.
3. Add salt and juice and zest; stir until smooth.
4. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes.
5. Pour through a fine strainer into a large bowl, and chill.
6. Whisk egg whites and remaining sugar in a bowl until stiff peaks form.
7. Add to curd.
8. Fold gently until combined. Set aside.
9. Whisk cream and vanilla in a bowl until stiff peaks form.
10. Add to the curd mixture. Fold until combined.
11. Spoon mousse into serving cups.
12. Chill before serving.
Title: Chocolate Pudding With Tofu
Ingredients:
- 1 sugar-free chocolate pudding mix
- 1 soft silken tofu
Instructions:
1. blend both ingredients.
2. chill to desired temperature.
3. enjoy.
Title: Coffee Mug Cake
Ingredients:
- 7 water
- 3 egg
- 6
- 2
Instructions:
1. Using a 10 to 16 ounce microwave safe coffee mug, spray the insides with the non stick spray.
2. Add 7 TBS of the box cake mix. (Save the rest of the mix in a sealed container for later use.).
3. Next add the oil and water to the cup and mix thoroughly.
4. Finally, add the egg and mix well.
5. Place in microwave and microwave on high for 3 minutes. The cake may rise above the top of the cup, but don't worry. When finished, check center with a toothpick. If pick comes out clean, then the cake is done.
6. Allow to cool for several minutes and then turn cake out onto a dish or serve right in the coffee mug.
7. Remember microwave strengths may vary and this might alter your time.
Title: Easy No-Egg Tiramisu
Ingredients:
- 25 ladyfingers
- 1/2 mascarpone
- 1/2 cocoa powder
- 250 confectioners' sugar
- 1/2
Instructions:
1. Mix the mascarpone and confectioner’s sugar until creamy **.
2. in a shallow bowl, combine coffee and liqueur.
3. have your ingredients ready to assemble.
4. quickly dip ladyfingers (one at a time, right before using) in coffee mixture, and layer them on your pan (in my case, a wine glass). Layer soaked ladyfinger, mascarpone, a sprinkle of cocoa powder, and repeat. (soak, layer, mascarpone, chocolate, soak….).
5. Make it about 5 or 6 layers tall, and finish with a generous sprinkle of chocolate.
6. Chill for at least 30 minutes, preferably a couple of hours.
7. Garnish with chocolate shavings.
8. *vanilla wafers or sliced pound cake could work.
9. ** Try adding whipped cream to the mascarpone mix for a fluffier texture.
Title: Banana Split Cake
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 1 cream cheese
- 2 vanilla pudding mix
- 1 1/2 icing sugar
- 2 vanilla
- 1 crushed pineapple
- 2 bananas
- 1/2 maraschino cherry
- 4 flaked coconut
- 1/2
Instructions:
1. First Layer.
2. Mix Crumbs and butter together in a 9x13 pan. Chill.
3. Second layer.
4. Mix together the cream cheese, vanilla pudding, icing sugar and vanilla until smooth and spread over crust. Chill.
5. Third Layer.
6. Layer fruit on top second layer. Can cut the cherries in half.Top with the prepared whipped topping. Sprinkle with coconut. Chill for a day.
Title: Spiced Banana Cake
Ingredients:
- 3 1/2 margarine
- 1/2 butter
- 1/4 caster sugar
- 1/2 brown sugar
- 2 vanilla essence
- 1 honey
- 1/2 egg
- 2 milk
- 1 1/4 white flour
- 1 1/2 mixed spice
- 1/2 bicarbonate of soda
- 1/4 baking soda
- 1/2 salt
Instructions:
1. Pre-heat oven 180 (or 160 degrees C for fan forced).
2. Grease 24cm x 11cm loaf pan.
3. Cream together butter, suars, vanilla and honey.
4. Add mashed bananas, beaten egg and milk to cream mixture.
5. Fold in sifted dry ingredients to creamed mixture until combined.
6. Spoon batter into loaf pan and bake for 40-45 minutes or until skewer inserted into centre of cake comes out clean.
7. Allow cake to stand for 5-8 minutes, before i nverting onto a wire rack to become cool.
8. When cold, dust with icing sugar.
Title: Rhubarb Crumble
Ingredients:
- 1 rhubarb
- 1 lemon
- 15 crystallized ginger
- 75 brown sugar
- 150 plain flour
- 1 - 1 1/2 salt
- 65 butter
- 50
Instructions:
1. Heat the oven to 190°C.
2. Grease a 1.15L pie dish with butter.
3. To make the crumble, sift the flour and salt into a large mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in sugar.
4. Put the rhubarb in a bowl and add the lemon rind, juice, ginger and sugar. mix well and spoon into the prepared dish.
5. Cover the rhubarb with the crumble toppings and bake for 25-30 minutes.
6. Serve hot or cold.
Title: Fresh Peachy Pecan Crumble
Ingredients:
- 6 fresh blueberries
- 1/2 flour
- 3/4 crystallized ginger
- 1/4 sugar
- 5 dark brown sugar
- 5 pecans
- 1 1/2 salt
- 1/4 ground cinnamon
- 1/2 lemon zest
- 2 lemon juice
- 1 unsalted butter
- 1/4
Instructions:
1. Preheat oven to 375°F.
2. Combine peaches, blueberries and 2 tablespoons flour in square 9 inch baking dish.
3. In a medium bowl, mix remaining 3/4 cup flour with ginger, sugars, pecans, salt, cinnamon, lemon zest, juice and butter (use hands for best results).
4. Combine this mixture well and crumble it over the fruit and bake, covered for 20 minutes.
5. Remove foil and bake another 20 minutes. Crumble should be golden on top and the fruit soft and bubbling hot.
6. Serve warm from the oven with a dollop of your favorite ice cream or whipped topping. I have also used a dollop of peach or vanilla yogurt for the more "healthy" eaters in my family.
Title: Orange Raisin Cake
Ingredients:
- 1 raisins
- 1/2 walnuts
- 1 sugar
- 1 butter
- 1/2 eggs
- 2 vanilla extract
- 1 cake flour
- 2 baking soda
- 1 salt
- 1/2 buttermilk
- 1 sugar
- 1
- 1/3
Instructions:
1. Combine raisins, nuts, and orange peel; put thru food grinder; set aside.
2. Cream together 1 c sugar and butter.
3. Add eggs and vanilla, beating until fluffy.
4. Stir in ground orange peel-nut mixture.
5. Sift together cake flour, baking soda, and salt; add to creamed mixture alternatively with buttermilk, beating well after each addition.
6. Turn batter into greased 9x9x2" baking pan.
7. Bake at 350 degrees appx 45 minutes, or until toothpick comes out clean.
8. In small saucepan, heat together 1 cup sugar and orange juice until sugar dissolves.
9. Prick top of cake all over w/ fork.
10. Spoon orange juice mixture over warm cake.
Title: Granny's Chocolate Cream Pie
Ingredients:
- 3 sugar
- 1 plain flour
- 1/4 milk
- 2 vanilla
- 4 butter
- 1 cream of tartar
- 2 sugar
- 1 vanilla
- 3
- 1/4
- 8
- 1
Instructions:
1. Combine sugar, flour and cocoa in saucepan.
2. Stir in milk and cook over medium heat until thick.
3. Remove from heat and temper in egg yolks.
4. Return to heat and simmer 2 more minutes.
5. Remove from heat and stir in butter and vanilla.
6. Pour into baked pie shell.
7. Top with meringue.
8. Bake 400 degree oven for 10 minutes until lightly brown.
9. Chill.
10. Merinque:.
11. Beat egg whites and cream tartar until frothy.
12. Beat in sugar and vanilla until stiff peaks form.
13. Spoon on top of custard.
Title: Lemony Snicket Frosting
Ingredients:
- 1 lemon
- 1/4 powdered sugar
- 1 milk
Instructions:
1. squeeze lemon into bowl.
2. stir in sugar.
3. add milk.
Title: Peanut Butter and Jelly Cookies - Dairy Free
Ingredients:
- 1/2 creamy peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1/2 egg
- 1 vanilla
- 1/2 flour
- 1 baking soda
- 3/4 salt
- 1/4
Instructions:
1. Cream margarine, peanut butter and sugars until smooth.
2. Sift together dry ingredients and blend into creamed mixture.
3. Shape into 1 inch balls and place on cookie sheet.
4. Press each cookie with a fork and then drop a small round of jelly in the middle of each cookie.
5. Bake for 10- 12 minutes at 375.
Title: Pineapple Upside Down Cornmeal Cake
Ingredients:
- 3/4 cornmeal
- 1 unsalted butter
- 4 dark brown sugar
- 8 maraschino cherries
- 7 pecans
- 7 eggs
- 1/3 all-purpose flour
- 3 baking powder
- 3 salt
- 4 3/4 sugar
- 2 canola oil
- 1/2
- 5 3/4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a microwave-proof dish, bring the milk to a boil.
3. Remove the milk from the microwave and add the cornmeal.
4. Stir and let soak at room temperature for 30 minutes.
5. Set aside.
6. Melt the butter in a 10-inch cast iron skillet over medium heat.
7. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes.
8. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan.
9. Place the other 5 slices around the center slice in a circle.
10. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit.
11. Drizzle pineapple juice over top.
12. Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
13. In a separate mixing bowl, whisk the eggs.
14. Add the sugar to the eggs and whisk to combine.
15. Add the canola oil and whisk.
16. Add the cornmeal and milk mixture to the egg mixture and whisk to combine.
17. Add this to the flour and stir just until combined.
18. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes.
19. Remove from oven and let cool for 30 minutes in the skillet.
20. Set a platter on top of the skillet and carefully invert the cake.
21. Serve.
Title: Sugar Cookie 1964
Ingredients:
- 1 1/4 unsalted butter
- 2 1/2 icing sugar
- 5 vanilla extract
- 1 salt
- 3 1/4
- 1/2
Instructions:
1. Cream your room temperature butter with sifted powdered icing sugar. Cream until fluffy.
2. Add egg yolks and continue to beat until combined well.
3. Add vanilla extract.
4. You can also add a touch of lemon zest if desired.
5. Add 1/2 teaspoon salt, and sifted cake flour.
6. Wrap in two bundles of saran wrap, and chill a few hours.
7. Take a portion and sprinkle board with plain flour and roll out to 1/4 to 1/8 inch thick.
8. Place on parchment lined sheet and place in oven.
9. Bake 325 degrees for 10 to 14 minutes.
10. They do not change colour except for a touch golden on bottoms.
11. When cool sprinkle with icing powder.
12. Serve with a cold glass milk or hot cup of tea.
Title: Coconut Brittle
Ingredients:
- 2 sugar
- 1 water
- 1/4 coconut
- 2 vanilla
- 1 baking soda
- 3
Instructions:
1. Place sugar, syrup and water in a 2-quart saucepan and heat to 225° F.
2. Add coconut and cook to 300° F.
3. Remove from heat and add vanilla and soda (it will foam up) Pour onto a sheet of buttered foil or a buttered shallow pan.
4. When cold break into bite-sized pieces.
5. Keep in a container with a lid.
Title: Applesauce Spice Bundt Cake
Ingredients:
- 1 eggs
- 3 walnuts
- 1 3/4 raisins
- 1 cream cheese
- 1/3 cider
- 1 cinnamon
- 1 nutmeg
- 2 -3
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350.
2. Spray the Bundt pan completely with non-stick/non-fat cooking spray & flour lightly. Blend dry mix, eggs, & applesauce in a large bowl on low speed until moistened for approximately 30 seconds, then beat at medium speed for 2 minutes - then, stir in the chopped nuts & raisins by hand, (nuts and raisins are optional).
3. Pour the batter in prepared Bundt Cake Pan.
4. Bake for 38-43 minutes at 350.
5. Cool in pan for 15 minutes.
6. Remove from pan & cool completely before frosting.
7. Frosting Directions ~ Cream together with a mixer all ingredients until thoroughly blended and creamy - frost cake with icing once cake is completely cooled.
Title: Festive Jewel Nut Bars
Ingredients:
- 1 1/4 flour
- 2/3 brown sugar
- 3/4 butter
- 1 egg
- 1/2 salt
- 1 1/2 chocolate chips
- 1 1/2 Philadelphia Cream Cheese
- 1 sugar
- 1 egg
- 1/3 vanilla
- 1
Instructions:
1. In a bowl, combine flour and 1/3 cup brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a lightly greased 13 x 9 x 2 inch baking pan.
2. Bake at 350 degrees for 15 minutes.
3. While bottom layer is baking - make cream cheese layer by mixing the following in a small bowl:
4. 1 regular package of philadelphia cream cheese (not the small size).
5. 1/3 cup of white granulated sugar.
6. 1 egg.
7. 1 teaspoon vanilla.
8. Mix cream cheese layer with electric mixer for 2-3 minutes until smooth. Spread on crumb layer and then continue with recipe below.
9. Meanwhile, in a mixing bowl, beat egg. Add salt and remaining brown sugar.
10. Stir in the nuts, cherries and chocolate chips.
11. Spoon evenly over crust. Bake at 325 degrees for 30-40 minutes, depending on your oven. Be careful not to over cook these.
12. Cool on a wire rack. Cut into bars. Yield 2 dozen.
13. The original recipe does not call for a layer of cream cheese. I modified the recipe to suit my taste after I made it the first time without the cream cheese layer. I felt it was too dry and needed additional texture that the cream cheese layer adds nicely.
Title: Christmas Glitter Cookies
Ingredients:
- 12 creamy peanut butter
- 8
- 60
Instructions:
1. While almond bark is melting in double boiler assemble crackers.
2. Apply thin layer of peanut butter between two crackers.
3. Coat crackers with melted almond bark and place on wax paper. Allow to cool slightly.
4. Sprinkle with red and green glitter and allow to cool completely.
5. NOTE if you apply glitter too quickly it will smear.
Title: Butterscotch Divine
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 1/2 all-purpose flour
- 1 pecans
- 1 cream cheese
- 1 powdered sugar
- 2 Cool Whip
- 3 instant butterscotch pudding mix
- milk
Instructions:
1. Combine first 3 ingredients.
2. mixing well.
3. Press flour mixture into a 13x9 inch baking dish.
4. Bake at 350 degrees for 20 minutes; let cool completely.
5. Combine cream cheese and sugar, beating until fluffy; fold in 2 cups Cool Whip.
6. Spread over crust.
7. Combine pudding mix and milk; beat 2 minutes at medium speed of electric mixer.
8. Spread over cream cheese layer.
9. Spread remaining Cool Whip over pudding layer.
10. Chill thoroughly.
Title: Chocolate Walnut Cranberry Cake (Light)
Ingredients:
- 1 2/3 flour
- 1 1/2 sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1/2 applesauce
- 1 plain soymilk
- 1/2 canola oil
- 1/4 dried sweetened cranberries
- 3/4 walnuts
- 1/4 powdered sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
3. Combine applesauce, milk and oil; add to flour mixture, stirring just until moist.
4. Stir in cranberries and walnuts.
5. Spread into a 10-inch springform pan coated with cooking spray (batter will be thick).
6. Bake at 350F for 45 minutes or until edges begin to pull away from sides of pan. Cool on a wire rack. Sprinkle with powdered sugar.
Title: Tropical Trifle
Ingredients:
- 1 sweet sherry
- 3/4 heavy cream
- 2 mango
- 1/2 kiwi fruits
- 300 -600 passion fruit
- 1 vanilla custard
- 2
Instructions:
1. Make jelly according to directions on packet and place in fridge until almost set.
2. Cut sponge cake in half and spread lemon butter on one half of the cake and then replace the the other half back on top.
3. Cut cake into square pieces and place in and around trifle bowl.
4. Sprinkle with sherry.
5. Pour almost set jelly on top of sponge and refrigerate til set.
6. Pour custard over jelly refrigerate til cold.
7. Decorate with whipped cream and fruit.
Title: Sticky Cinnamon Figs
Ingredients:
- 8 figs
- 2 butter
- 4 clear honey
- 1/3 pistachio nut
- 1 ground cinnamon
Instructions:
1. Heat grill (broiler) to medium. Cut a deep cross in the top of each fig and ease apart like a flower.
2. Set figs in a baking dish and drop a small piece of butter in the centre of each fruit. Drizzle honey over figs, and sprinkle with nuts and cinnamon.
3. Grill 5 minutes until figs are softened and honey and butter make a sticky sauce.
4. Serve warm, with mascarpone or yogurt.
Title: "good Ole Days" Chocolate Malt Ice Milk
Ingredients:
- 4 white sugar
- 1 baker's unsweetened chocolate square
- 1
- 1/4
- 1/3
Instructions:
1. In a mixing bowl, pour 3 1/2 cups whole milk and add 1 cup sugar - whisking until well blended.
2. In a double boiler, melt 1 ounce square of unsweetened bakers chocolate. Once ompletely melted, stir in 1/4 cup cocao and added 1/2 cup milk. Stir until well blended and smooth.
3. Pour chocolate mixture into the mixing bowl with the milk and sugar. Whisk until well blended. Place mixing bowl in refrigerator for 1 - 3 hours until cold.
4. Prepare ice cream maker according to manufacturers directions.
5. Once the milk mixture is cold, whisk in 1/3 cup malt powder. Transfer to ice cream maker freezing bowl. Run Ice cream maker about 30 minutes Place in freezer until completely frozen. Serve and enjoy.
Title: Pumpkin Pie Squares
Ingredients:
- 1 flour
- 1/2 oats
- 1/2 brown sugar
- 1/2 oleo
- 15 pumpkin
- 12 evaporated milk
- 2 eggs
- 3/4 sugar
- 1/2 ginger
- 1/2 clove
- 1 cinnamon
- 1/2 pecans
- 1/2 brown sugar
- 2 oleo
Instructions:
1. Mix flour, oats, 1/2 cup brown sugar and 1/2 cup oleo till crumbly.
2. Press into bottom of 9x13 pan.
3. Bake at 375 for 30 minutes.
4. M ix together pumpkin, milk, eggs, sugar and spices.
5. Pour over cooled crust. Bake 30 minutes longer.
6. Combine pecans, 1/2 cup brown sugar and 2 T. oleo.
7. Sprinkle over pumpkin mixture.
8. Return to oven and bake 20 minutes more.
9. Cool in pan; Cut into sqs, and serve with whipped topping.