lumicero/recipes-ing2inst huggingface dataset:
Title: Fruit Enchiladas
Ingredients:
- 12 flour tortillas
- 1/2 butter
- 1 1/4 sugar
- 1 water
- 1/2 pecans
- 1/4 cinnamon
Instructions:
1. Roll pie filling in tortillas (1-2 tbsp.) Place in 9x13 glass pan.
2. Melt butter with 1 cup sugar& 1/2 cup water.
3. Pour over tortillas---let stand at least 4 hours, perferbly overnight.
4. DO NOT REFRIGERATE.
5. Bake@ 350 degrees for 30 minute.
6. Mix 1/4 cup sugar, nuts& cinnamon, sprinkle over top& bake aditional 15 minute.
Title: Walnut Cake (Karithopeta)
Ingredients:
- 1 1/2 all-purpose flour
- 3 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1 lemon zest
- 1 sugar
- 1 cognac
- 1/2 water
- 2 dark raisin
- 1/2 light raisins
- 1/2 walnuts
- 1
Instructions:
1. Preheat oven to 350F Grease a 9 x 13-inch baking pan.
2. Mix flour, baking powder, baking soda, cinnamon and lemon zest together.
3. Add oil and blend.
4. Mix in remaining ingredients, one at a time, until well blended.
5. Spread batter into prepared baking pan.
6. Bake 1 hour, or until toothpick inserted comes out clean.
7. Cool completely in pan on wire rack. Dust with powdered sugar and cinnamon if desired. Cut into squares and serve.
Title: Super Moist Oatmeal Cake
Ingredients:
- 1 1/4 boiling water
- 1 quick-cooking oats
- 1 white sugar
- 1 brown sugar
- 8 shortening
- 2 eggs
- 1 1/3 plain flour
- 1 ground cinnamon
- 1 baking soda
- 1 vanilla
- 12 butter
- 1/2 evaporated milk
- 2 brown sugar
- 2 coconut
- 2 pecans
- 1
Instructions:
1. Pour boiling water over oats and let stand for 20 minutes.
2. Preheat oven to 350 degrees.
3. Cream, until light & fluffy, the white sugar, brown sugar and shortening.
4. Add eggs, mixing well.
5. Add oatmeal mixture, beat.
6. Add flour, cinnamon, baking soda and vanilla, again mixing well.
7. Pour into a well greased 9x13 inch casserole dish.
8. Bake for 30-35 minutes.
9. * Mix together ALL of the icing ingredients and spread over hot cake. Place back in the oven, for an additional 7-10 minutes.
Title: Best Peppermint Patty Cake
Ingredients:
- 1 1/2 butter
- 1/2 light brown sugar
- 1 eggs
- 3 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 sour cream
- 1 hot water
- 1 vanilla extract
- 2 butter
- 1/2 powdered sugar
- 1 milk
- 1/3 butter
- 1/2
- 18
- 3/4
- 4 1/2
- 4
Instructions:
1. For the cake:
2. Trace three 9-inch cake pans onto sheets of wax paper. Cut out wax paper circles. Grease the cake pans well with shortening. Place wax paper in bottom of pans. Grease well again over the wax paper. Flour pans well.
3. Melt chocolate morsels in the microwave on HIGH for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.
4. Beat softened butter and brown sugar at medium speed for about 5 minutes or until well blended. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating until blended.
5. Sift together flour, baking soda & salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Add hot water. Beat at low speed just until blended. Stir in vanilla. Pour batter evenly into prepared pans.
6. Bake at 350°f for 30 minutes or until wooden pick comes out clean. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely on wire racks. Remove wax paper. Spread Peppermint Filling evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake. (garnish with chopped peppermint candy, if desired).
7. For the Peppermint Filling.
8. Beat butter at medium speed until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat after each addition at low speed. Stir in peppermint extract.
9. For the Ganache.
10. Microwave chocolate morsels and whipping cream in at 2 quart bowl at MEDIUM power FOR 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter and let stand 20 minutes.
11. Beat at medium speed 3 to 4 minutes or until soft peaks form.
12. Ice top and sides of cake with Ganache.
13. Sprinkle crushed peppermint candies over Ganache.
Title: Lemon Cake With a Pineapple Surprise
Ingredients:
- 2 self-rising flour
- 1 1/2 white sugar
- 1/4 shortening
- 1 half-and-half
- 2 eggs
- 1/2 vanilla extract
- 1 crushed pineapple
- 1 1/2 sugar
- 1 1/2 eggs
- 3 cornstarch
- 4 cream cheese
- 1 butter
- 1/2 confectioners' sugar
- 1 vanilla extract
- 1
Instructions:
1. For Homemade Lemon Cake:. Preheat oven to 350
2. two 9 inch round pans have them greased and floured.
3. Cream together the shortening and 1 1/2 cups white sugar. Beat in the 2 eggs. Add the flour, milk, and Lemon extract and vanilla, and beat to a soft smooth batter. _.
4. Bake 20 to 30 minutes in the preheated oven, or until tester inserted in the center of the cake comes out clean.
5. For PIneapple Filling:.
6. Beat 3 eggs in saucepan add 1 1/2c sugar and pineapple.
7. In separate cup mix cornstarch with water. bring pineapple to boiling point, add cornstarch mixture very slowly while stirring, turn to low heat stir till thickens take off heat. You want it thick…….
8. For Lemon Cream Cheese Icing:.
9. cream together your cream cheese and butter till very smooth add about 1 cup or more of confectionary sugar… add in a dash of vanilla and about a teaspoon of lemon extract.
10. start adding in your confectionary sugar slowly as blending… blend well as to get no lumps…. Taste it make sure it is sweet…….
11. Let cake cool put cooled pineapple filling on top of bottom layer… then put on top layer cake…. Put cream cheese lemon icing on top layer….enjoy…. very good cake.
Title: CHOCOLATE ROLO BROWNIE CUPCAKES
Ingredients:
- 90 butter
- 250 dark cooking chocolate
- 3/4 sugar
- 3/4 plain flour
- 1/4 eggs
- 3 salt
- 1/4 bicarbonate of soda
- 1/8 chocolate
- 12
Instructions:
1. preheat oven to 180 Celsius line a 12 hole muffin tin with paper patty pans.
2. whisk the sugar and eggs together until well combined.
3. whisk in the flour, cocoa, salt and bicarb soda.
4. place the butter and dark chocolate in a small microwavebowl. heat for 1 minute then stir. heat for another 20.
5. seconds and stir till smooth.
6. stir chocolate into the flour mix.
7. 3/4 fill each pattypan.
8. cook for approximately 20 minutes or until a skewer comes out coated with just a few crumbs.
9. break the rolo into squares and quickly push 1 square into each cupcake, flat side up.
10. cool in tin for 5 minutes then remove to wire rack to cool completely.
11. ice with desired topping.
Title: New England Cracker Pudding
Ingredients:
- 18 butter
- 5 raisins
- 1 1/2 milk
- 4 eggs
- 3 salt
- 3 Faux Maple Sugar
- 1/2 cinnamon
- 1 nutmeg
- 1
- 1/2
- 1
Instructions:
1. Spread saltines with butter.
2. Barely cover the raisins with boiling water and cook until plump; drain.
3. Arrange alternately a layer of crackers and a layer of raisins in a greased baking dish.
4. Pour hot milk over the top and let stand for half an hour.
5. Beat eggs and egg yolks well; add salt, sugar, spices and cream.
6. Combine with the first mixture in the baking dish and bake at 325F for 2 hours.
Title: Spritz
Ingredients:
- 1 butter
- 2/3 sugar
- 3 flour
- 1
- 2 1/2
Instructions:
1. Cream butter and sugar together.
2. Add egg yolks and almond extract.
3. Stir in flour, but don<U+0092>t over mix.
4. Press out with a spritz gun onto ungreased cookie sheet.
5. Bake at 400 degrees for 7-10 minutes.
Title: Strawberries With Spiced Cream Shortcake
Ingredients:
- 1 1/2 strawberries
- 1 1/2 sour cream
- 1/4 nutmeg
- 1/4 - 1/2 ground cinnamon
- 1 1/4 brown sugar
- 2 Grand Marnier
- 1
Instructions:
1. Combine all ingredients except the cake slices.
2. Mix lightly to blend.
3. Chill for several hours or even overnite.
4. When ready to serve slice cake thin Spoon berry mixture oover slices on individual serving dishes.
Title: Airbake Giant Cashew White Chocolate Cookies
Ingredients:
- 2/3 butter
- 2/3 margarine
- 1 brown sugar
- 1 egg
- 2 1/2 vanilla
- 1 all-purpose flour
- 1 baking soda
- 1 1/2 white chocolate baking bar
- 1/3 salted cashews
Instructions:
1. Preheat oven to 325.
2. In a large bowl, cream butter and sugar. Stir in egg and vanilla; mix until well blended.
3. Stir in flour and soda.
4. Add 1 1/2 cups (9 oz.) vanilla chips and 1 cup cashews; mix well.
5. Shape dough into 2 inch balls. Place 2 inches apart on ungreased cookie sheet; flatten slightly.
6. Bake 15 to 18 minutes until golden brown. Cool 10 minutes; remove to wire cooling racks. Cool completely.
7. Melt remaining 1/2 cup (3 oz.) vanilla chips. Dip in an edge of each cookie and decorate with remaining chopped cashews. If desired, drizzle with melted chocolate.
Title: Cake
Ingredients:
- 2 flour
- 1 sugar
- 1 vanilla
- 2 eggs
- 2/3 milk
- 2 baking powder
- 1 shortening
Instructions:
1. mix
2. cook at 350 for 20 minutes.
Title: Tia Maria Torte
Ingredients:
- 2 confectioners' sugar
- 1/4 milk
- 1
- 2/3
- 1
Instructions:
1. Whip cream with sugar with electric mixer until stiff, set aside.
2. Dip cookies quickly into milk then into liqueur.
3. Arrange in a single layer in bottom of ungreased 10<U+0094> springform pan.
4. Fill in spaces with pieces of cookies which have also been dipped.
5. Spread a layer of whipped cream over cookies.
6. Repeat twice more with remaining cookies and whipped cream ending up with whipped cream.
7. Grate chocolate square and sprinkle over top of torte.
8. Refrigerate overnight.
9. Needs 24 hours to set.
Title: Creamy Peach Pie
Ingredients:
- 1 Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust
- 3 sugar
- 1/2 flour
- 3 cinnamon
- 1/2 salt
- 1 sour cream
- 1 brown sugar
- 1/3
Instructions:
1. Place the unbaked pastry in a 9-inch glass pie plate; flute the edges as desired.
2. Arrange the sliced peaches in the bottom of the pastry.
3. In a medium bowl combine 1/2 cup white sugar, flour, cinnamon, salt and sour cream; whisk until smooth, then pour over the sliced peaches.
4. Set oven to 425 degrees (lowest oven rack).
5. Bake for 15 minutes, then reduce heat to 350 degrees and bake for about 35 minutes longer or until filling is set.
6. Sprinkle the brown sugar over the hot filling and place under the broiler until melted.
7. Cool slightly before serving.
Title: Cake Doctor's Red-Less Velvet Cupcakes
Ingredients:
- 1 vanilla instant pudding mix
- 1 sour cream
- 1 water
- 1/2 eggs
- 1/2
- 1
- 3
- 1
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set the pans aside.
2. Place the cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
3. Increase the mixer speed to medium and beat two minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips.
4. Spoon batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
5. Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove the cupcakes from the pans and place them on a wire rack to cool for 15 minutes before frosting.
6. Meanwhile, prepare the White Chocolate Peppermint Cream Cheese Frosting. When finished, place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely.
7. Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
Title: German Chocolate Cake to Use With Seafoam Icing
Ingredients:
- 18 water
- 1 1/4 eggs
- 1/3 pineapple
- 3
- 1
Instructions:
1. Make cake according to package directions.
2. Squeeze as much juice out of crushed pineapple as possible.
3. For the filling, mix crushed pineapple with 1 cup(or more) of my Seafoam Icing.
Title: Mother's Day Tea Cookies
Ingredients:
- 1/2 unsalted butter
- 1/3 granulated sugar
- 1/4 salt
- 1 vanilla extract
- 1 lemon zest
- 2 eggs
- 2 unbleached flour
- 6
Instructions:
1. *Tip: make your own "instant" rose water jam by stirring a small amount (about 1-2 teaspoons, to taste) rose water into your favorite homemade or store bought jam.
2. Preheat oven to 365 degrees. <<This is the correct temperature.
3. In a large mixing bowl, food processor or KitchenAid stand up mixer, combine the butter, sugar, salt, extract, lemon zest and eggs.
4. Stir in the flour until incorporated.
5. Gather cookie dough into a ball, wrap in plastic and chill for 1 hour.
6. Remove from refrigerator and roll out dough on a floured surface to 1/4" thickness.
7. Cut into 2" rounds and place on a parchment-lined baking sheet. (I used the cap to one of the plastic spice bottles in the pantry. It measures 2 1/8").
8. Spoon 1/4 teaspoon (no more than that) fruit jam in center of each dough round, pinch sides of cookie to close (see photo above). Note: the jam should show on both sides of the impression.
9. Bake 8-10 minutes until *very lightly* browned. Rotate the baking sheet at the halfway mark. I noticed a few of the cookies started to come apart in the center where they were pinched. I carefully pinched them again. I'm confident in time my dough pinching skills will improve.
10. Remove to a wire rack to cool completely. Store in a covered container.
Title: Semolina (Sooji Ki) Burfi
Ingredients:
- 2 semolina
- 1 1/2 ghee
- 1 sweetened condensed milk
- 5 water
- 15 -20 raisins
- 2 saffron strands
- 3 -5 water
- 1
- 3 -5
Instructions:
1. Heat ghee in a heavy bottomed pan.
2. Fry the almonds and raisins in it until lightly browned.
3. Remove from ghee.
4. Keep aside.
5. Add semolina to the ghee.
6. Fry till it turns lightly golden in colour.
7. Add the soaked saffron and 4 cups of water.
8. Stir continuously.
9. Lower the flame, keep stirring, until all the water is absorbed.
10. Add the milk and stir until you see a little ghee come up on the sides of the pan.
11. Add the fried almonds and raisins now.
12. Mix well.
13. Remove from heat.
14. Spread the mixture onto a flat, greased (with ghee) plate.
15. Cut into squares or diamond shapes.
16. Decorate each square with sliced almonds.
17. If desired, you can also spread some edible silver foil over the barfi before cutting it into shapes.
Title: Best Pumpkin Pie Cake
Ingredients:
- 1 pumpkin puree
- 1 1/2 half-and-half
- 1 sugar
- 1 pumpkin pie spice
- 1/2 cinnamon
- 3 eggs
- 1 butter
- 1
Instructions:
1. beat ingredients together.
2. pour into a greased bundt pan.
3. bake 350 for 1 hour.
4. for icing combine approximately 3 tbsp of cream cheese, with one cup of powdered sugar and 2-3 tbsp of milk. Taste icing and make sure it is of thick pouring consistency.
5. Pour over cake (after cake is out of bundt pan) when it's still warm.
6. serve warm or cold.
7. Tastes like pumpkin pie.
Title: Blueberry Cream Cheese Oat Bars
Ingredients:
- 1 1/2 quick-cooking oats
- 1/2 all-purpose flour
- 1/2 brown sugar
- 1/4 baking soda
- 1/4 salt
- 1/4 cinnamon
- 6 unsalted butter
- 1/4 walnuts
- 1 2/3 pecans
- 3 frozen blueberries
- 2 granulated sugar
- 2 -3 cornstarch
- 8 lemon juice
- 1/2 cream cheese
- 1 granulated sugar
- 1 egg
- 1 pure vanilla extract
- salt
Instructions:
1. Heat oven to 350. Line an 8-inch square baking pan with non-stick foil or parchment paper.
2. In a large bowl, mix oats, flour, brown sugar, baking soda, salt and cinnamon. Add melted butter and stir with fork until evenly moistened (mixture will be very crumbly). Reserve 1/2 cup crumb mixture for topping; Press remaining mixture firmly over bottom of foil-lined pan. Bake 12 minutes to set crust.
3. Prepare Cream Cheese Filling: In bowl of electric mixer, beat cream cheese until smooth. Add sugar, vanilla and salt and beat well. Add egg and mix until combined. Pour filling over baked crust.
4. Prepare Filling: In a small saucepan, combine blueberries, sugar and cornstarch. Stir in lemon juice. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight (it won’t be too thick) and clear (about 7 minutes). Remove from heat and pour over the cream cheese filling. Crumble reserved crumb mixture over top, then sprinkle nuts over crumb mixture.
5. Bake 30 minutes until top is browned and filling is bubbly. Let cool completely in pan set on a wire rack. When cool, chill for an hour before cutting. Lift foil by ends onto a cutting board. Peel off foil; cut into 12 bars. Store in refrigerator, but serve at room temperature.
Title: Natural Yellow Cake Mix
Ingredients:
- 1 all-purpose flour
- 1 whole wheat pastry flour
- 1 1/2 raw sugar
- 4 baking powder
- 1 salt
- 1/2 salted butter
- 2 salted butter
Instructions:
1. For the cake mix, put flours into the bowl of a food processor. Add sugar, baking powder and salt and process until blended. Cut butter into 4 or 5 chunks, then add to flour mixture and pulse until completely incorporated. Use cake mix immediately (see below) or store in the refrigerator in an airtight container for up to 1 month. May also be frozen.
2. For Yellow Cake.
3. Preeat oven to 350°F Butter and flour a 9- x 13-inch cake pan or two 8-inch round cake pans; set aside.
4. Transfer cake mix to large mixing bowl, then add 2 eggs, 1 cup milk and 1 teaspoons vanilla and beat with an electric mixer on low speed for 1 minute. Increase speed to medium high and beat for 2 minutes more, scraping sides of bowl occasionally. Transfer batter to
5. prepared baking pan(s). For a 9- x 13-inch cake, bake for 40 to 50 minutes, or until done when tested with a toothpick. For two 8-inch cakes, baking time may shorten, so check after 25 to 35 minutes. Set cakes aside to cool for about 10 minutes, then remove them from the pans and set aside on wire racks to cool completely. Frost cakes, if desired.
Title: Pumpkin Cake
Ingredients:
- 3 1/4 flour
- 3 3/4 sugar
- 2 baking soda
- 1 1/2 salt
- 1/4 baking powder
- 1 cinnamon
- 1/2 ground cloves
- 3/4 nutmeg
- 3/4 shortening
- 6 water
- 1/2 applesauce
- 6 eggs
- 1 raisins
- 3 cream of tartar
- 1 1/2 vanilla
- 1 banana
- 2
- 1/2
- 1
- 1/2
Instructions:
1. Sift together flour, 2 1/4 cups sugar, soda, salt, baking powder and spices in large mixer bowl.
2. Add shortening, 6 tablespoons orange juice, water and applesauce; beat 2 minutes at medium speed.
3. Add eggs; beat 2 minutes longer.
4. Blend in raisins and nuts.
5. Pour into greased and floured 10 inch tube pan.
6. Bake at 350 degrees for 1 hour and 15-20 minutes or until cake tests done.
7. Cool in pan for 15-20 minutes.
8. Remove from pan; cool completely.
9. Combine egg whites, 1 1/2 cups sugar, cream of tartar, 1/2 cup orange juice and vanilla in top of double boiler, over boiling water.
10. Beat with electric mixer at high speed for 5-7 minutes or until peaks form.
11. Place 1/2 cup frosting in small bowl; tint with green food colouring.
12. Tint remaining frosting orange, using several drops of yellow food colouring and 1 or 2 drops of red.
13. Round top by cutting off small amount of cake all the way around.
14. Place cake on plate.
15. Stand banana in center of cake to form stem.
16. Frost cake with orange frosting.
17. Frost stem with green frosting.
Title: Fruit and Veggie Chocolate Cake
Ingredients:
- 1 milk
- 1 strawberry
- 1/4 broccoli
- 1/2 orange
- 1 flour
- 6 carrot
- 1 sugar
- 1/4 chocolate chips
- 1 egg
- 3
- 1/2
Instructions:
1. Put all ingredients in large cake pan exept chocolate chips.
2. bake on 500 degrees for 30 minutes or until it looks done.
3. Add chocolate chips on top before cooling so they will be semi-melted
4. let cool in fridge 5 minutes or out of fridge 30.
Title: Oreo Cookies N Cream Dessert
Ingredients:
- 1 Cool Whip
- 1 milk
- 1 -2
Instructions:
1. Get the following ready: 13x9" pan, bowl of milk, open tub of Cool Whip and package of Oreo cookies.
2. Take 6 cookies out of the package and set aside for later use.
3. Basically, you will twist the cookies apart, dunk in the milk until slightly softened (be careful, don't get them soggy), and make a layer in the pan.
4. Spread a thin layer of cool whip over these dunked cookies.
5. Repeat until all cookies (don't forget to dunk them in milk first!) and Cool Whip are gone, with the final layer being Cool Whip.
6. Crumble the 6 cookies you set aside, and sprinkle them over the top.
7. Chill.
Title: Bittersweet Chocolate Irish Whiskey Cake
Ingredients:
- 1/2 bittersweet chocolate
- 2 instant espresso powder
- 6 hot water
- 2 all-purpose flour
- 6 unsalted butter
- 1/3 eggs
- 6 fine sea salt
- 3/4
- 7
- 3
- 1
- 2
Instructions:
1. Position rack in center of oven and preheat to 350°F
2. Butter and flour 8-inch-diameter springform pan.
3. Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes.
4. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl.
5. Place bowl over saucepan of simmering water; stir until mixture is smooth.
6. Remove bowl from over water.
7. Finely grind almonds with 2 tablespoons flour in processor.
8. Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy.
9. Beat in egg yolks 1 at a time, then sea salt.
10. Fold in chocolate mixture, then ground almond mixture.
11. Using clean dry beaters, beat egg whites in another bowl until soft peaks form.
12. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form.
13. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions.
14. Transfer batter to prepared pan.
15. Bake cake until tester inserted into center comes out clean, about 40 minutes.
16. Cool in pan on rack 30 minutes.
17. Remove pan sides and cool cake completely.
18. Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl.
19. Place bowl over saucepan of simmering water and stir until smooth.
20. Remove bowl from over water.
21. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next.
22. Place bowl over larger bowl of ice water.
23. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute.
24. Spread icing over top and sides of cake.
25. DO AHEAD
26. Can be made 8 hours ahead.
27. Cover with cake dome and let stand at room temperature.
28. Enjoy!
Title: Banana Nutella Empanadas ( Empanadas De Platanos Y Chocolate)
Ingredients:
- 1 banana
- 1 water
- 2 granulated sugar
- 2 cinnamon ice cream
- 2
Instructions:
1. In small bowl, mix banana and Nutella until combined (it will thicken and become stiff).
2. Set aside.
3. Divide dough in half.
4. Roll out each half to a 14 x 8-inch rectangle, 1/4-inch thick.
5. Using square or round 3-inch cookie cutter, cut out 8 pieces per half.
6. Place 1 heaping teaspoon Nutella-banana mixture on each dough cutout.
7. Brush outer perimeter with water and fold dough to make a closed pocket.
8. Press edges together with fork.
9. Brush with water and sprinkle with sugar. Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes.
10. Preheat oven to 400F and bake empanadas until golden, about 20 minutes.
11. Serve warm with cinnamon ice cream or whipped cream, if desired.