lumicero/recipes-ing2inst huggingface dataset:
Title: Peach Blueberry Crumble
Ingredients:
- 1 1/2 flour
- 3/4 sugar
- 1 salt
- 12 butter
- 6 blueberries
- 1 sugar
- 1/2
Instructions:
1. In large bowl, combine flour, 3/4 c sugar and salt.
2. Cut in butter until it resembles coarse breadcrumbs.
3. Chill topping until ready to use.
4. Toss together peaches, blueberries and 1/2 c sugar.
5. Pour fruit mixture into 8" ceramic dish.
6. Cover fruit with crumble topping.
7. Bake for 40 minutes or until topping is golden brown.
Title: Patriotic 4th of July Cupcakes
Ingredients:
- 18 1/4 water
- 1 eggs
- 1/3
- 3
- 1/2
- 1
Instructions:
1. Prepare cake mix according to package directions.
2. In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.
3. Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.
4. Bake at 350ºF for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.
5. Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.
6. Frost with vanilla frosting and decorate with sprinkles.
Title: Orange Chiffon Layer Cake
Ingredients:
- 2 sugar
- 1/3 cake flour
- 1 3/4 sugar
- 1 1/4 baking powder
- 1 salt
- 1 orange zest
- 2 milk
- 1/2
- 2
Instructions:
1. Set oven to 350 degrees (second-lowest rack).
2. Grease and flour two 8-inch round cake pans.
3. In a mixing bowl beat beat the egg whites with 1/3 cup sugar until thick and glossy but not stiff.
4. In a large bowl combine cake flour, 1-1/4 cups sugar, baking powder and salt.
5. Add in orange peel, orange juice, milk, oil and egg yolks; mix at medium speed for 5 minutes.
6. Fold in egg whites into batter until well blended.
7. Divide the batter between the two pans.
8. Bake for about 25-30 minutes, or until cake tests done.
9. Cool completely, then fill and frost with orange or vanilla frosting.
Title: Chocolate Peanut Butter Cheesecake
Ingredients:
- 1 granulated sugar
- 1 powdered sugar
- 1 1/2 creamy peanut butter
- 12 cream cheese
- 3 eggs
- 1 vanilla
- 1 1/2 butter
- 2
- 1/2
Instructions:
1. Mix crushed oreo cookies with melted butter and press into and up the sides of a pie plate.
2. In a bowl, combine sugar, powdered sugar, vanilla and peanut butter and beat until creamy.
3. Add cream cheese and whip until blended.
4. Add eggs, one at a time, beating between each one.
5. Pour into prepared pie plate and bake at 350 for ten minutes.
6. Reduce the temperature to 300 and bake 50 minutes until a toothpick in the center comes out clean.
7. Top with crushed peanut butter cups and mini choc chips.
8. Chill 4 hours or overnight before serving.
Title: Fall Pumpkin Cake
Ingredients:
- 1 pumpkin
- 1 eggs
- 4 flour
- 2 sugar
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 1 salt
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9X13 inch pan.
3. In a large bowel mix eggs, oil, pumpkin, and sugar well.
4. Add the remaining ingredients and mix well.
5. Pour into pan.
6. Bake for 30 minutes, or until the middle springs back when touched.
7. Let cool, then ice, and add candy corn for decoration.
Title: Gingerbread People
Ingredients:
- 1 1/2 dark molasses
- 1 brown sugar
- 2/3 water
- 1/3 shortening
- 7 all-purpose flour
- 2 baking soda
- 1 salt
- 1 ground allspice
- 2 ground ginger
- 1 ground cloves
- 1 ground cinnamon
Instructions:
1. In a large bowl, mix molasses, brown sugar, and shortening.
2. Mix in remaining ingredients until incorporated.
3. Cover and refrigerate at least 2 hours, and up to a week.
4. Preheat oven to 350 (F).
5. Roll dough 1/4 inch thick on floured board.
6. Cut with floured gingerbread cutter.
7. Place about 2 inches apart on lightly greased cookie sheet.
8. Bake 10-12 minutes.
9. Decorate with frosting.
Title: Brownie Snack Cake
Ingredients:
- 4 vanilla extract
- 1/4 all-purpose flour
- 2 sugar
- 1/2 brown sugar
- 1/2 baking powder
- 1/2
Instructions:
1. In a mixing bowl, beat egg whites until foamy. Add oil and vanilla.
2. Combine flour, sugars, cocoa and baking powder; gradually stir into egg mixture.
3. Transfer to an 8 inch square baking pan coated with nonstick cooking spray.
4. Bake at 350-degrees for 15-20 minutes or until center is set.
5. Cool on a wire rack.
6. Dust with Confectioners’ sugar.
Title: Cannoli Shells - Pizzelle Iron
Ingredients:
- 2 eggs
- 1/2 white sugar
- 1/4 butter
- 1/4 all-purpose flour
- 1 1/2 baking soda
- 1/4 cinnamon
- 1 distilled white vinegar
- 1 cold water
- 3
Instructions:
1. In a medium bowl, stir together the eggs, sugar, melted butter and oil. Stir in the flour, baking soda and cinnamon. Then add the cold water and vinegar. Mix well until smooth.
2. Pre-heat the pizzelle iron. Drop the cannoli batter 1 tablespoon at a time onto the iron, close lid and bake for 1 to 2 minutes. Carefully remove cookies and roll onto cylinders while they are hot. Allow to cool then remove from cylinder.
3. Fill with your favorite cannoli filling. ENJOY!
Title: Mocha Cupcakes
Ingredients:
- 2 eggs
- 1/2 brewed coffee
- 1/2 canola oil
- 3 cider vinegar
- 3 vanilla extract
- 1 1/2 all-purpose flour
- 1 sugar
- 1/3 baking soda
- 1 salt
- 1/2 butter
- 3 confectioners' sugar
- 3 brewed coffee
- 1/3
- 2
- 1 -2
- 1/2
Instructions:
1. In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
3. For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee until smooth. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.
Title: Raspberry Creme Fraiche Puff
Ingredients:
- 1 puff pastry
- 3 creme fraiche
- 2 granulated sugar
- 3 fresh raspberries
- confectioners' sugar
Instructions:
1. Put oven rack in upper third of oven and preheat oven to 400 degrees F.
2. Unfold pastry sheet and cut a 3 inch square from pastry with a sharp knife (reserve remaining pastry for another use).
3. Bake pastry square on an ungreased baking sheet until golden brown, 15 to 20 minutes. Transfer pastry to a rack and cool completely, then cut pastry horizontally into 2 layers.
4. Stir together creme fraiche and granulated sugar until sugar is dissolved.
5. Just before serving, put bottom half of pastry on a serving plate and top with creme fraiche and raspberries, letting some berries spill onto the plate. Cover with top half of pastry and dust with confectioners sugar.
Title: Ritz Cracker Cookies - No Bake - Candy Coated
Ingredients:
- 80 creamy peanut butter
- 3/4
- 3
- 1/3
Instructions:
1. In Ritz cracker box there are 4 sleeves of crackers.
2. Take 2 sleeves of crackers and top each cracker with enough peanut butter to coat gently - then top with remaining 2 sleeves of crackers which makes cracker sandwiches.
3. Microwave candy melts according to package directions. (I basically cook at 1/2 power and 30 second intervals until candies are melted stirring after each 30 second interval).
4. Drop cracker sandwich into melted chocolate, coat completely & remove with fork shaking off excess chocolate. Top immediately with mini M&M's or sprinkles, or colored sugar, etc.
5. Cool completely before serving/storing.
Title: Danish Pastry Dough
Ingredients:
- 2 milk
- 1/2 dry yeast
- 2 eggs
- 1/2 vanilla
- 7 all-purpose flour
- 1/3 granulated sugar
- 1 1/2 salt
- 1 unsalted butter
Instructions:
1. Warm milk to 110 degrees.
2. Sprinkle yeast over milk, let sit for 5 minutes then whisk inches.
3. Add eggs and vanilla, whisk until just mixed.
4. Put dry ingredients in food processor and pulse to mix.
5. Add 3 Tbl of the butter, pulse until butter is well incorporated.
6. Put dry ingredients in mixing bowl with dough hook, add wet ingredients and knead until just smooth and no dry spots remain.
7. Don't overknead.
8. Dough should be slightly wet.
9. Place dough on lightly floured sheet pan, shape into rough rectangle, dust top with flour, cover with plastic and refrigerate for 1 hour.
10. Roll dough on lightly floured work surface into a 26x13 inch rectangle.
11. Position so that short side is closest to you.
12. Butter should be soft enough to spread, but not so soft that it is melting.
13. Spread butter by hand over lower 2/3 of dough, leaving a 1/2 inch border around side and bottom edges.
14. Fold upper 1/3 of dough toward the centerof the rectangle, then fold the lower 2/3 over that.
15. Crimp short edges and seam with your fingers to seal in butter.
16. Turn dough so that crimped edge is to your right.
17. Roll dough to a 21x13 inch rectangle, using only enough flour to keep the dough from sticking.
18. Brush off excess flour.
19. Fold top 1/3 of dough toward the middle, then lower 2/3 up over that.
20. Place on sheetpan, cover and refrigerate for 45 minutes.
21. Repeat this process 3 more times refrigerating for 30 minutes between each turn.
22. when all turns are complete, place on sheetpan, cover well with plastic and let dough rest overnight in the refrigerator.
23. At this point dough can be refrigerated for 2 days or frozen for 2 weeks.
Title: Banana-Chocolate Chip Upside Down Cake
Ingredients:
- 1/3 dark brown sugar
- 2 dark brown sugar
- 2 water
- 3 bananas
- 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1 granulated sugar
- 3/4 butter
- 2 egg
- 1 banana
- 1 low-fat sour cream
- 1 vanilla extract
- 1/2
- 1/3
Instructions:
1. To make the topping, mix the brown sugar and water together in an 8-inch square metal cake pan or cast iron skillet.
2. Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly.
3. Remove from heat and set aside to cool.
4. When cool, slice the bananas into 1/4-inch thick slices.
5. Arrange them in rows over the melted sugar in the pan, overlapping them slightly.
6. Sprinkle the slices with the lemon juice.
7. To make the cake, preheat the oven to 350 degrees.
8. Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl.
9. Stir in the granulated sugar.
10. In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla.
11. Make a well in the center of the flour mixture and stir in the wet ingredients until just combined.
12. Fold in the chocolate chips.
13. Carefully spread the batter over the bananas and bake for 40 minutes.
14. Remove from oven and allow to cool for at least 20 minutes.
15. Loosen the edges of the cake from the pan and invert on a serving platter.
Title: Chocolate Fudge Pudding Cake
Ingredients:
- 1 1/4 cake flour
- 3/4 granulated sugar
- 1/2 baking soda
- 1/4 salt
- 1 butter
- 2 vinegar
- 2 milk
- 6 vanilla extract
- 1 pecans
- 1 walnuts
- 1 light brown sugar
- 1 1/2 boiling water
- 2
Instructions:
1. Into a mixing bowl, sift together the cake flour, granulated sugar, soda, and salt.
2. In a saucepan over low heat, heat chocolate and butter until melted.
3. Combine milk and vinegar in a cup or small bowl; stir into the chocolate mixture with the vanilla extract.
4. Add chocolate mixture to dry mixture all at once, stirring just until blended.
5. Add chopped pecans.
6. Spoon into a greased and floured 8-inch round cake pan.
7. Sprinkle brown sugar over the batter.
8. Combine 2 ounces unsweetened chocolate with the 1 1/2 cups boiling water; stir into blended and chocolate is melted.
9. Pour over the batter.
10. Bake at 350°F for 45 to 50 minutes.
11. Serve fudge pudding cake warm with ice cream or whipped topping.
Title: Easy Strawberry Dessert
Ingredients:
- 3 strawberries
- 1 -2 sugar
- 2 lemon juice
- 1 heavy cream
- 2 sugar
- 1/4 vanilla
Instructions:
1. Rinse strawberries carefully, remove stems, cut large berries in bite-sized pieces. Put in a bowl.
2. Depending on sweetness of strawberries and your personal tastes sprinkle with about 1 tablespoon sugar and 2 teaspoons lemon juice. Stir carefully until mixed.
3. Beat well cooled whipping cream on low until it starts to thicken. Add sugar (and vanilla) and beat on medium speed until stiff. Don't overbeat or you'll get sweetened butter and buttermilk. :)Put cream in a second bowl.
4. For serving: Put bowls on table together with individual serving bowls, so that everybody might help themselves.
5. Put some strawberries with juice in an individual bowl and top with as much (or as little) cream as desired.
6. You can prepare the strawberries a few hours ahead and keep them in the fridge. Remove one hour before serving so they might get room temperature. They will develop a lot of juice while sitting in the fridge, if you don't like this, serve within 1 hour of preparation. Always whip the cream just before serving.
Title: Chocolate Cream Pots
Ingredients:
- 140 dark chocolate
- 3/4 mascarpone cheese
- 300 Baileys Irish Cream
- 5
Instructions:
1. Break chocolate into a bowl and microwave on high (100 %) for 2 - 3 minutes or until melted. stir and set aside.
2. Whisk cream to soft peaks.
3. Wisk mascarpone cheese and baileys together.
4. Fold cream into mascarpone mixture.
5. Pour in cooled chocolate (it should be the same temperature as cream mixture) and stir lightly to make a swirly pattern.
6. Spoon mixture into two 300 ml glasses.
7. Cover generously with chocolate shavings and chill.
Title: Peach Melba Slice
Ingredients:
- 250 coconut
- 1/2 rose wine
- 850 arrowroot
- 1 butter
- 1/2 cinnamon
- 1 ice cream
- 2
- 1
- 60
- 1/2
Instructions:
1. Mixed crushed biscuits with coconut and spread over the base of a shallow casserole dish; reserve 1/2 cup crumb mixture and set aside.
2. Drain peach slices and arrange peaches in rows over the surface of the crumb mixture.
3. Pour peach syrup into a saucepan, add wine, raspberry jam and orange rind and heat slowly until boiling.
4. Blend orange juice with arrowroot, add to boiling liquid and stir until thickened; spoon carefully over peaches.
5. Melt butter, add reserved crumb mixture and cinnamon and sprinkle over the top of the peaches and sauce.
6. Bake in a moderate oven for 12-15 minutes.
7. Serve with ice-cream or whipped cream.
Title: Chocolate-Ginger Cookies
Ingredients:
- 3/4 butter
- 1 margarine
- 3 sugar
- 1 sugar
- 1/4 egg
- 2 1/4 light molasses
- 1/4 all-purpose flour
- 1 1/2 baking soda
- 2 -4 ground ginger
- 1/4 salt
Instructions:
1. In a mixing bowl, using an electric mixer, cream the butter.
2. Gradually add in 1 cup of sugar and beat until light and fluffy.
3. Add in the egg; beat well.
4. Stir in the molasses, flour, cocoa, baking soda, ginger and salt by hand; mix well.
5. Cover and refrigerate dough for 30 minutes.
6. Place remaining sugar on a plate.
7. Shape dough into 1-inch balls; roll balls in sugar and place 2-inches apart on a ungreased cookie sheet.
8. Bake in a 350° oven for about 12 minutes or until light brown; transfer to a wire rack to cool.
Title: Crescent Roll Apple Dessert
Ingredients:
- 4 apples
- 2 butter
- 1/2 sugar
- 1 cinnamon
- 1
Instructions:
1. Preheat oven at 350 degrees.
2. Slice each apple into four pieces; you will have a total of 16 pieces.
3. Roll an applie piece in each crescent roll starting at the wide end of the crescent roll.
4. Place in baking pan with the seam side down.
5. Pour orange juice in the pan.
6. Melt butter in a bowl.
7. Add butter to dish.
8. Put the cup of sugar evenly over tops of apples that are wrapped in crescent rolls.
9. Sprinkle cinnamon lightly on tops.
10. Bke until crescent rolls are lightly browned about 45-60 minutes.
Title: Walnut Raisin Apple Cookies
Ingredients:
- 1/4 butter
- 1 margarine
- 2 brown sugar
- 1/4 eggs
- 1/4 all-purpose flour
- 1 1/2 quick-cooking oats
- 1 ground cinnamon
- 1 baking soda
- 3/4 salt
- 3/4 ground nutmeg
- 1/4 ground cloves
- 1/8 tart apples
- 1 1/2 raisins
- 1 walnuts
- 1/2
Instructions:
1. In a mixing bowl, cream butter and brown sugar until crumbly, about 2 minutes.
2. Add eggs, one at a time, beating well after each addition.
3. Add apple juice and lemon extract.
4. Combine the flour, oats, cinnamon, baking soda, salt, nutmeg and cloves.
5. Gradually add to creamed mixture.
6. Stir in the apples, raisins and walnuts.
7. Drop by rounded tablespoonfuls 2-inch apart onto ungreased baking sheets.
8. Bake at 350 for 11-13 minutes or until lightly browned.
9. Remove to wire racks.
Title: Lemon Cake Almost Sugar Free
Ingredients:
- 3 flour
- 3/4 reduced fat margarine
- 3 egg substitute
- 5 sugar
- 1/4 Splenda sugar substitute
- 1 water
- 1/2 fresh lemon juice
- 1 vanilla extract
- 1 1/2 lemon zest
- 2 cake flour
- 6 baking powder
- 1 salt
Instructions:
1. Preheat the oven to 325°F.
2. Lightly coat a nonstick 10-inch springform pan with aerosol baker's spray.
3. Melt the margarine and set aside to cool. Beat the egg substitute until creamy and light. Continue to beat and add the sugar and sugar substitute slowly, until the mixture is pale and fluffy. Slowly add the water, lemon juice, cooled margarine, vanilla extract, and lemon zest. Combine the flour and baking powder. Sift over the batter and fold in gently, using as few strokes as possible.
4. Beat the egg whites with the salt until they hold stiff peaks. Gently fold the whites into the batter, trying not to deflate them. Place in the prepared pan. Bake for 40 to 45 minutes, until browned and the cake tests done. Cool in the pan on a rack. Remove sides of the pan and cut into slices to serve.
5. This cakes lends itself to all kinds of garnishes. Cut it in half and fill with nonfat sugarless frozen whipped topping and fresh or thawed frozen sliced berries for a festive dessert. Or serve it plain with hot tea for an afternoon treat.
Title: Orange Glazed Pecans
Ingredients:
- 1 salt
- 1/2 cinnamon
- 1/2 sugar
- 1 pecans
- 1/2
- 3
Instructions:
1. Beat egg white until foamy.
2. Add salt, cinnamon and orange juice.
3. Fold in sugar and mix well.
4. Add pecans.
5. Bake on a well greased cookie sheet at 250 F degrees for 45 to 60 minutes.
6. Turn pecans every 15 minutes.
7. Store in airtight container.
Title: Strawberry Cupcakes With Strawberry Buttercream
Ingredients:
- 2 3/4 all-purpose flour
- 1/2 cake flour
- 1 baking powder
- 1 salt
- 8 unsalted butter
- 2 1/4 sugar
- 3 pure vanilla extract
- 1 strawberries
- 1 1/2 sugar
- 2 unsalted butter
- 4 fresh strawberries
- 1 1/4
- 3/4
- 1 1/2
Instructions:
1. Directions for Cupcakes:
2. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
3. Reduce speed to low. Mix milk & vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry; stir chopped strawberries into batter. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full. Once cupcakes are cool, frost tops with strawberry buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.
4. Directions for Strawberry Buttercream:
5. Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
6. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
7. Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.).
Title: Baked Custard
Ingredients:
- 2 eggs
- 1/3 sugar
- 1/4 salt
- 2 milk
- 1 vanilla
Instructions:
1. Beat slightly to mix well--eggs, sugar, and salt.
2. Scald the milk and add slowly to the egg mixture.
3. Add the vanilla.
4. In a baking dish or pan, place the custard cups; fill them with the egg mixture.
5. Add water to baking dish.
6. Grate or sprinkle nutmeg on top of each one.
7. Bake 350 degrees for 30-35 minutess or until a silver knife comes out clean when thrust into the center of the custard.
8. NOTE: Usually that time is good for me and I don't need to check it with a knife.
Title: Hot Apple Cinnamon Cereal
Ingredients:
- 4 skim milk
- 1/2 brown sugar
- 1/2 cinnamon
- 2 low-fat margarine
- 2 rolled oats
- 2 apples
- 1/4 raisins
- 1/2 wheat germ
Instructions:
1. Preheat the oven to 350 degrees.
2. Combine in a pan the milk, brown sugar, and cinnamon.
3. Scald over high heat.
4. Combine with the remaining ingredients and pour into a 2 quart casserole dish that has been coated with nonstick cooking spray.
5. Cover, and bake for 45 minutes or microwave for 10 minutes at full power.
6. Stir several times.
Title: Milk Tea Tapioca
Ingredients:
- 1/2 sago
- 2 1/2 water
- 4 tea bags
- 2 half-and-half cream
- 1/2 sugar
Instructions:
1. Rinse tapioca, cover with water, and soak for 10 minutes.
2. Boil 2 1/2 cups water and steep 4 tea bags.
3. After 10 minutes, drain tapioca and let rest for 15 minutes.
4. Just before the tapioca has finished resting, remove tea bags and pour tea, 1/2 cup sugar, and 1 cup Half & Half into a pot and heat until boiling.
5. Reduce to a simmer and add pearls.
6. Stir tapioca to heat evenly and prevent sticking to the bottom of the pan. The pudding will be done when the pearls are almost all translucent, with the slightest bit of white in a handful of balls, about 5-10 minutes.
7. Remove from heat and let cool for 10 minutes.
8. Add remaining 1 cup of Half & Half.
9. Chill until ready to serve.
Title: Peach-custard Kuchen
Ingredients:
- 1 all-purpose flour
- 2 sugar
- 1/4 salt
- 1/8 baking powder
- 1/4 margarine
- 1 1/2 butter
- 1/3 sugar
- 1 ground cinnamon
- 2
- 1
Instructions:
1. Heat oven to 400 degrees F.
2. Stir together flour, 2 tablespoons sugar, the salt and baking powder.
3. Work in butter until mixture is crumbly.
4. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8 x 8 x 2 inches.
5. Arrange peaches in pan.
6. Mix 1/3 cup sugar and the cinnamon.
7. Sprinkle over peaches (it may seem like a lot, but it's not).
8. Bake 15 minutes.
9. Blend egg yolks and whipping cream.
10. Pour over peaches.
11. Bake 25 to 30 minutes or until custard is set and edges are light brown.
12. Serve warm with vanilla ice cream.
13. Refrigerate any remaining dessert.
Title: Chocolate Raspberry Danish Cookies with Double Chocolate Drizzle
Ingredients:
- 2 butter
- 1/2 sugar
- 1/2 egg
- 1 cake flour
- 2 vanilla extract
- 1 salt
- 1/4 white chocolate chips
- 1/2
- 1 - 1 1/4
Instructions:
1. Melt the unsweetened chocolate in a saucepan over low heat.
2. Remove pan from heat; cool.
3. Cream together the butter and sugar until light.
4. Add the egg and melted chocolate; beat until fluffy.
5. Stir in the cake flour, vanilla, and salt until well blended.
6. Cover bowl with plastic wrap; refrigerate until firm, about 1 hour.
7. Preheat oven to 350*F.
8. Line 3 or 4 cookie sheets with parchment paper.
9. Divide dough into 4 equal parts; divide each part into 2 pieces.
10. Roll each piece into a rope 12"long on a lightly floured surface.
11. The ropes should be around the thickness of a finger.
12. Place 2" apart on the cookie sheets.
13. With the side of a finger, make an indentation along the length of each rope.
14. Bake for 8 minutes, or until firm.
15. Meanwhile, melt each type of chocolate chips in separate saucepans over very low heat, stirring until smooth.
16. Stir the jam to loosen it up a bit; spoon into a pastry bag (or a sealed Zip-lock bag with the corner snipped off).
17. Remove cookies from oven; pipe the jam down the center of each strip.
18. Return to oven for 2 minutes, then remove to wire racks.
19. While cookies are still warm, drizzle the melted chocolates over the tops, then cut the strips diagonally into 1" pieces.
20. Refrigerate until the chocolate is set.