lumicero/recipes-ing2inst huggingface dataset:
Title: Omm Ali (Egyptian Bread and Butter Pudding)
Ingredients:
- 10 -12 phyllo pastry
- 2 1/2 milk
- 1 heavy cream
- 1 egg
- 2 rose water
- 1/2 pistachio nut
- 1/2 hazelnuts
- 1/2 raisins
- 2/3 ground cinnamon
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Place phyllo pastry on a baking sheet and bake for 15-20 minutes until crisp.
3. Remove from oven and raise temperature to 400 degrees F.
4. Scald milk and cream by pouring into a pan and raising heat gradually until hot but not boiling.
5. Gradually add the beaten egg and rose water.
6. Cook over a very low heat, until the mixture begins to thicken, stirring constantly.
7. Using your hands, crumble the pastry and spread it in layers with the nuts and raisins into the bottom of a shallow baking dish.
8. Pour the custard mixture over the nut and pastry base and bake for 20 minutes, or until golden.
9. Sprinkle with cinnamon and serve with light cream.
Title: Raspberry Lime Rugalach
Ingredients:
- 1 all-purpose flour
- 1/2 butter
- 4 cream cheese
- 1/2 sugar
- 1/4 pecans
- 1/2 key lime zest
- 1 pecans
- 1 powdered sugar
- 1/3
Instructions:
1. Cut butter into flour then mix it together until the mixture looks like coarse crumbs. Cut the cream cheese into small cubes and then "rub" into the flour/butter crumbs.
2. Knead this mixture until it forms a ball.
3. Separate the dough into two equal parts and wrap each part in plastic wrap and refrigerate for a few hours (at least 4).
4. To make fruit filling mix the raspberry jam together with sugar with the chopped toasted pecans and grated key lime peel.
5. Pre heat oven to 350°F
6. Once dough has chilled roll it out each half on a floured surface to about 9 or 10 inches. Then spread each dough circle with jam mixture.
7. After you have spread the mixture of jam on the dough circles cut each circle out inot about 10-12 wedges. Then roll each wedge up tightly starting from the widest part of the dough.
8. Put cookie rolls on a very lighty greased cookie sheet then brush the cookies with the egg whites and sprinkle with extra nuts. Then bake cookies for about 20 minutes or until lightly browned.
9. Once cooled sprinkle powdered sugar over the cookies.
Title: Quick Fruit Cobbler
Ingredients:
- 1/2 butter
- 1 sugar
- 1 milk
- 3/4 self-rising flour
- 1 cherry pie filling
Instructions:
1. .Heat oven to 350 degrees.
2. Pour the melted butter into a 8 x 8 x 2 inch pan.
3. Mix sugar, milk and flour together and pour mixture into butter.
4. Do not stir.
5. Pour fruit ito mixture.
6. Do not stir.
7. Bake for 45 minutes.
8. Serve warm with ice cream or cook whip.
9. Great served plain.
Title: Almond-Apricot Macaroons
Ingredients:
- 2 matzo meal
- 3/4 matzo meal
- 3/4 sugar
- 3/4
- 1/2
- 1
- 1/4
- 3
Instructions:
1. Preheat oven to 325º.
2. Line a baking sheet with parchment paper, sprinnkle with 3 tablespoons matzo cake meal.
3. Place the almonds in a food processor; pulse 3-4 times or until coarsely chopped.
4. Lightly spoon 3/4 cup matzo cake meal into a dry measuring cup; level with a knife.
5. Add 3/4 cup matzo cake meal, sugar, and remaining ingredients to almonds; pulse 3-4 times or just until combined.(Mixture will be sticky.).
6. Using hands dusted with matzo cake meal. divide dough into 16 portions.
7. Roll each portion into a ball;pinch tops to form a pear shape.(Like a kiss).
8. Place on prepared baking sheet.
9. Bake for 20 minutes or until lightly browned.
10. Cool on wire rack.
Title: Black Midnight Cake
Ingredients:
- 2/3 brewed coffee
- 1 cayenne
- 1 shortening
- 1/3 olive oil
- 1/3 sugar
- 1 2/3 eggs
- 3 buttermilk
- 1/3 vanilla
- 1 cake flour
- 2 salt
- 1 baking soda
- 1 1/4 baking powder
- 1/2 butter
- 3/4 parchment paper
- 1 butter
- 4 1/2 confectioners' sugar
- 1 buttermilk
- 2 vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. In a small bowl, dissolve cocoa powder and cayenne with hot brewed coffee and set aside.
3. In the bowl of a stand mixer with paddle attachment, cream shortening, oil and sugar until well combined.
4. Add eggs and beat until light and creamy, about 1-2 minutes. This process beats air into the mixture. Scrape paddle and bowl and beat once.
5. Slowly add in coffee/cocoa mixture, buttermilk and vanilla and beat until batter is smooth. Scrape paddle and bowl and beat once.
6. In a separate bowl, sift flour, salt, baking soda and baking powder. Add dry ingredients to wet and beat on low speed to incorporate. Scrape down bowl and beat until all ingredients are well combined.
7. Butter the bottom and sides of two cake pans and place a round parchment circle in each. Butter the top of the parchment then sprinkle the whole inside of the parchment and pan with cocoa powder, shaking out excess. Pour batter evenly between two pans and place in center of oven.
8. Bake 30-40 minutes or until tooth pick inserted in center comes out clean. Depending on your oven, you may need to rotate cake pans half way through. The use of olive oil in this recipe requires it to cook a few minutes longer than most cakes.
9. Cool pans on wire racks for ten minutes then carefully invert out of pan onto rack to cool further.
10. To Prepare the Frosting;
11. Sift cocoa powder with confectioner’s sugar in a large bowl. In the bowl of a stand mixer or hand mixer, cream butter until smooth. Add sugar and cocoa powder mixture along with buttermilk and vanilla and beat until smooth and creamy. Add additional buttermilk or whole milk if frosting is too thick.
12. Place a small dollop of frosting on a cake dish to hold the cake from sliding and place one cake on the frosting. Frost the top of that layer. Place the second cake on the first and frost the entire cake, top and sides.
Title: 5-Ingredient Lemon Cake
Ingredients:
- 1 powdered sugar
- 1 butter
- 5 eggs
- 2 lemon
- 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and line the base and sides of a 7-inch springform tin with a baking paper.
3. In a food processor, add the flour, 2.5 oz of butter and 1 slightly beaten egg.
4. Pulse until its crumbly.
5. Divide the dough into two.
6. Press one half of the dough into the base of the tin and set aside.
7. Prepare the lemon curd by placing 1/2 cup lemon juice, 1/2 cup powdered sugar, slightly beaten egg and 2.5 oz butter in a saucepan.
8. Stir continuously until thickened, on low heat.
9. Pour the lemon curd onto the cake base.
10. Top with the remaining crumble mix.
11. Bake until golden brown for 30 minutes.
12. Cool and remove from springform tin.
13. Dust with confectioners sugar and serve.
Title: Carrot Tea Cake With Cream Cheese Frosting
Ingredients:
- 1/2 unsalted butter
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 dark brown sugar
- 2 eggs
- 1 1/2 pure vanilla extract
- 1 carrot
- 6 cream cheese
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined.
4. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
5. Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.
Title: 'chocolate Heaven' Pudding
Ingredients:
- 3 milk
- 1 chocolate instant pudding
- 1 cream cheese
- 1 sweetened condensed milk
- 1 cocoa powder
- 1/4
- 1
Instructions:
1. Mix the box of pudding with milk as directed on box.
2. In a separate large bowl, mix whole tub of whipped topping with cocoa powder. More may be added for extra chocolate flavor and a splash of milk might be needed if it becomes too thick.
3. Add the prepared pudding to the whipped cream, mix well.
4. In another bowl mix the cream cheese & sweetened condensed milk until there are no lumps.
5. Combine cream cheese & condensed milk mixture with the pudding & whipped cream mixture.
6. Line bottom of a 13x9 pan with chocolate creme sandwich cookies & pour the mixture over. Chill & serve.
Title: Blueberry Buckle
Ingredients:
- 6 butter
- 1/2 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 orange zest
- 1/2 milk
- 2 all-purpose flour
- 2 baking powder
- 1/8 salt
- 2 nectarines
- 1 fresh lemon juice
- 1 blueberries
- 1/3 all-purpose flour
- 1/4 granulated sugar
- 1/4 brown sugar
- 4 butter
- 3/4 ground cinnamon
Instructions:
1. Heat oven to 375 degrees. Butter an 8-inch-square baking pan.
2. Beat butter in mixer bowl until creamy. Gradually beat in sugar, then beat until light and fluffy. Add egg, vanilla, and orange zest and mix until blended. Stir in milk.
3. Mix flour, baking powder, and salt; stir gently into butter mixture.
4. Pare nectarines. Cut into 1/2-inch-thick slices, then cut slices crosswise into thirds. Toss nectarines with lemon juice in mixing bowl. Add blueberries and combine. Fold fruit into batter. Pour into prepared pan and smooth top.
5. Mix flour, granulated and brown sugars, butter, and cinnamon with pastry blender until mixture resembles coarse crumbs. Sprinkle over batter.
6. Bake until toothpick inserted into center comes out clean, 30-35 minutes. Cool 15 minutes. Cut into 9 squares and serve warm.
Title: Holly Fudge (Mr.food)
Ingredients:
- 1 granulated sugar
- 1/2 butter
- 1/2 heavy cream
- 1/8 salt
- 2 confectioners' sugar
- 1 vanilla extract
- 1
Instructions:
1. Coat an 8-inch square baking dish with cooking spray.
2. In large saucepan, bring granulated sugar, butter, heavy cream, and salt to boil over medium heat, stirring frequently.
3. Boil for 5 minutes, stirring constantly.
4. Remove from heat and slowly add confectioners' sugar and vanilla, stirring until smooth and well combined.
5. Stir in red and green glace cherries until evenly distributed.
6. Spoon into baking dish and chill 1 hour, or until firm.
7. Cut into squares and serve, or store in an airtight container.
Title: Million Dollar Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 cream cheese
- 1 1/3 confectioners' sugar
- 8 mandarin oranges
- 1 1/2 vanilla instant pudding mix
- 1
- 2
- 1
Instructions:
1. Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers.
2. Let layers cool, and then split each layer in half so as to have 4 layers.
3. In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar.
4. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake.
5. Mix in the dry pudding mix.
6. Fold in the whipped topping.
7. Place one cake layer on a cake plate cut side up; spread with frosting.
8. Place another layer cut side down on the first one, and top with more frosting.
9. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake.
10. Decorate with reserved mandarin orange slices.
11. Refrigerate overnight before serving.
Title: Cinnamon Banana Chia Pudding (Raw Food)
Ingredients:
- 1/2 light coconut milk
- 1/2 banana
- 1 pitted dates
- 2 cinnamon
- 1/4
- 1
Instructions:
1. Add all ingredients except chia seeds to a blender. Once the mixture is smooth, pour it into a medium bowl and stir in chia seeds.
2. Cover and refrigerate for about 4 hours.
Title: Chocolate Yum Yums
Ingredients:
- 6 chocolate chips
- 1 sweet butter
- 1 pecans
- 1 3/4 sugar
- 4 eggs
- 1 flour
- 2 vanilla extract
- powdered sugar
Instructions:
1. Melt chocolate chips and butter in double boiler.
2. Add nuts and remove from heat.
3. Add sugar, flour, and 1 egg at a time.
4. Stir in vanilla extract.
5. Fill mini-muffin tins about 2/3 full.
6. Bake@ 350 degrees Farenheit for 20-25 minutes.
7. Tops will be crackly.
8. Cool on wire racks.
9. Dust with powdered sugar.
Title: Double Almond Delights ( Cookies )
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 cream of tartar
- 1/2 shortening
- 1/4 margarine
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together flour,soda, and cream of tartar, set aside.
3. In a large bowl, cream together both sugars,shortening, and margarine mixing well.
4. Add egg and extract,mix well.
5. Then add flour to creamed mixture a little at a time until well blended.
6. Stir in almonds.
7. Take 1 Tablespoon of cookie dough and shape into balls, placing on cookie sheets.
8. Flatten each slightly with the bottom of a sugar coated glass.
9. Bake for 10 to 12 minutes, or until just lightly browned, ( Don't let the cookies burn ).
Title: Chocolate Flan
Ingredients:
- 1/2 sesame seeds
- 2 kosher salt
- 1 granulated sugar
- 1 1/2 heavy cream
- 1 1/2 cinnamon sticks
- 2 vanilla bean
- 1 cocoa powder
- 1/2 eggs
- 6
Instructions:
1. Cook ½ cup sugar in a small saucepan over medium heat until it begins to melt and turn brown around the edges. Using a heatproof rubber spatula, pull melted sugar at edges toward center of unmelted sugar. Continue cooking, pulling in melted sugar, until all the sugar is melted and caramel is uniformly dark brown (it should smell toasty but not burnt), 10–12 minutes total (if you still have undissolved lumps of sugar, stir off heat until they melt). Pour caramel into 8"-diameter cake pan to create an even, <U+215B>"–¼" deep layer. Let cool.
2. Bring 1 cup water to a simmer in a medium saucepan over medium-high heat. Whisk in cocoa powder until no lumps remain, then add cream, milk, vanilla bean and cinnamon stick and return to a simmer. Remove from heat and let steep 30 minutes.
3. Place a rack in middle of oven; preheat to 350°. Bring a large pot of water to a boil. Purée eggs with sugar and ¼ teaspoon salt in a blender until smooth and sugar is dissolved, about 1 minute. Strain chocolate mixture into egg mixture and blend at low speed to combine, discard solids. Skim foam off the top and transfer to prepared baking dish.
4. Line a roasting pan with a thick kitchen towel; this will keep baking dish from sliding and will insulate flan, preventing it from overcooking. Set dishes on towel and place roasting pan in oven. Pour boiling water into pan until it reaches the same level as flan in baking dishes. Bake flan until it looks set like Jell-O (it will wobble when gently shaken), 35–45 minutes. Transfer to a wire rack and let cool. Cover with plastic and chill until set and cold, at least 3 hours and up to 24.
5. Meanwhile, increase oven to 350°. Toss sesame seeds, syrup, and ¼ teaspoons salt in a small bowl. Scrape onto a silpat- or parchment-lined rimmed baking sheet and spread in a even layer. Bake brittle until sesame are golden brown and syrup is bubbly, 15–20 minutes. Let cool until hardened, then break up into small pieces; discard any dark brown, bitter pieces.
6. Run a small knife around edges of flan to loosen. Invert onto a platter and top with crushed candy.
7. Do Ahead: Flan can be made 1 day ahead. Cover and chill. Unmold and serve.
Title: Chocolate-Mint Brownie Cookies
Ingredients:
- 1 1/2 light brown sugar
- 2/3 water
- 1 vanilla extract
- 1 eggs
- 1/2 salt
- 2 baking soda
- 1 1/2
- 1/2
- 1/3
- 1/4
- 1
Instructions:
1. HEAT oven to 375°F.
2. COMBINE brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended. Add eggs; mix well.
3. COMBINE flour, salt, cocoa and baking soda in medium bowl; add to shortening mixture. Beat at low speed just until blended. Stir in mint chocolate chips.
4. DROP dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
5. BAKE 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
6. Is your cocoa powder still good? Unsweetened cocoa powder can be stored in a tightly closed container in a cool, dark place for up to two years.
Title: Oregon Marion Berry Cobbler
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 flour
- 2 baking powder
- 1/4 salt
- 1/2 milk
- 3 sugar
- 1 cornstarch
- 2 cornstarch
- 1/4 nutmeg
- 1/4 lemon juice
- 2 butter
- 2
Instructions:
1. Preheat oven to 350F/180C/4.
2. Topping: Mix butter + sugar until fluffy. Add in other ingredients.
3. Filling: mix berries with other filling ingredients.
4. Pour into baking dish + spoon butter dots over berry mixture. Spoon dollops of topping over berry mix.
5. Bake for 40 minutes or until golden.
Title: Peach and Prosecco Ice
Ingredients:
- 3/4 sugar
- 1/2 hot water
- 1/4
- 1
Instructions:
1. Stir the first 3 ingredients in a medium bowl until the sugar dissolves.
2. Blend the peaches and reserved peach juices in a food processor until the peaches are finely chopped. With the machine running, gradually pour in the sugar syrup; process until smooth.
3. Add the Prosecco or sparkling wine and blend well.
4. Transfer the mixture to a container.
5. Cover and freeze until firm, at least 3 hours. Can be made 2 days ahead and kept frozen.
6. My notes: The recipe listed Prosecco or sparkling wine in the ingredients, but I was unable to list Prosecco as an ingredient: it kept being rejected. When I made this, I simply used a sparkling wine.
Title: Chocolate Peanut Butter Candy Dessert
Ingredients:
- 12 butter
- 2 peanut butter
- 1/2 milk
- 2 chocolate flavor instant pudding and pie filling mix
- 2 Cool Whip
- 2
- 1/4
Instructions:
1. Mix cookies and butter and press firmly onto the bottom of an 8" square pan.
2. Place peanut butter in a large bowl and gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes and beat 2 minutes. Mixture should be thick.
3. Stir in 1 cup of cool whip. Spread onto prepared crust. Top with remaining cup of cool whip.
4. Refrigerate 3 hours or until firm. When ready to serve microwave fudge topping as per package and drizzle over dessert. Sprinkle with candies and serve.
5. Store any leftovers in fridge.
Title: Peanut Butter Balls
Ingredients:
- 1 peanut butter
- 1 icing sugar
- 1/2 butter
- 1 coconut
- 1/2 pecans
- 2 chocolate chips
- 1
Instructions:
1. Mix all ingredients except choclate chip, together.
2. Roll into balls using about 1 heaping tablespoon of mixture.
3. Melt chocolate chip in a double boiler over low heat ( I often add a little parafin wax to the chocolate ).
4. Dip each ball into the chocolate covering completely.
5. Place on waxed paper.
6. Chill for several hours.
7. Prep time includes chilling time.
Title: Clementine Clafouti
Ingredients:
- 1/2 butter
- 3 flour
- 1/2 eggs
- 1 granulated sugar
- 3/4 salt
- 3/4 heavy cream
- 3 milk
- clementines
Instructions:
1. Preheat oven to 350°F.
2. Grease a gratin dish with a 1 or 2 teaspoons of butter (size suggestions: 9x5x2 gratin dish or 10" round deep pie plate or porcelain dish.
3. Dust dish with flour, rotating pan so flour sticks to all the butter.
4. Invert the dish to remove excess flour.
5. Remove any thick white strands and the fine webbing that comes off easily from the clementines.
6. In a large bowl, whisk eggs until frothy.
7. Add granulated sugar and salt. Whisk until combined.
8. Add cream and milk. Whisk until smooth.
9. Add 1/2 cup flour and stir until just combined.
10. Layer clementine sections in dish (they should come to almost the top of the dish).
11. Pour batter over fruit until it's as close to the top of the dish as reasonably possible (there may be leftover batter).
12. Bake for about 40 minutes or until nicely browned on top and a knife inserted into it comes out clean.
13. Sift some powdered sugar over dessert and serve warm or at room temperature.
14. Note: Must be served within a couple of hours of making it.
15. Note: You could add 1 little vanilla, anise or 1 rose water if desired though it certainly isn't necessary.
16. Makes at least 6 servings.
Title: Pumpkin Pie Dessert
Ingredients:
- 3/4 margarine
- 1 1/2 butter
- 1/2 flour
- 2 Philadelphia Cream Cheese
- 1 1/2 powdered sugar
- 1 Cool Whip
- 1 milk
- 2 instant vanilla pudding
- 1 pumpkin
- 1 canned pumpkin
- 1/2 ground cinnamon
- 1/2 ground ginger
- ground cloves
Instructions:
1. Mix margarine, flour,& nuts together.
2. Pat into a 9x13 pan.
3. Bake for 20 minutes at 350 degrees.
4. (Should be golden brown or lighter).
5. Let cool.
6. Blend cream cheese, powdered sugar, and cool whip together and put on cooled crust.
7. Let set while making topping.
8. Beat together the milk, pudding, pumpkin,& spices.
9. Put on top of cream layer, chill.
10. May be served with whipped cream on top.
Title: Rhubarb Custard Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 rhubarb
- 3 granulated sugar
- 4 heavy cream
- 1
Instructions:
1. Prepare batter for cake mix according to package directions; turn into greased and floured 9 x 13 pan.
2. Dump the chopped rhubarb on top of the cake batter.
3. Sprinkle the sugar on the top of the rhubarb.
4. Pour the heavy cream over the sugar.
5. Bake at 350°F for 50-60 minutes, until cake springs back when lightly touched.
Title: Easy Frozen Yogurt for Dogs
Ingredients:
- 1 honey
- 3 peanut butter
- 1 banana
- 16 plain yogurt
Instructions:
1. Mix the peanut butter, honey, and fruit together until well blended—mash with a fork or use the blender.
2. Add the fruit mixture to the yogurt and mix well. Freeze in ice cube trays.
3. Crack trays and release treats as needed!
Title: Whoopie Pies
Ingredients:
- 5 flour
- 1 milk
- 1 shortening
- 1 white sugar
- 1 vanilla
- 2
Instructions:
1. In a small sauce pan, make a thick paste with the flour and milk. Let cool completely.
2. Preheat oven to 350 degrees.
3. Mix cake mix according to instructions except add only 3/4 cup water. Drop by heaping teaspoons on a greased cookie sheet. Bake 7 - 9 minutes or until toothpick comes out clean.
4. In a medium bowl, beat sugar and shortening until fluffy (takes several minutes). Add vanilla. Add cooled flour mixture and beat till doubled.
5. Make sandwiches with the little cakes and cream.
Title: Sarah 's Oatmeal Cake With Coconut Pecan Frosting
Ingredients:
- 1 1/2 boiling water
- 1 quick oatmeal
- 1 brown sugar
- 1 white sugar
- 1/2 butter
- 2 eggs
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 1/2 flour
- 6 evaporated milk
- 3/4 sugar
- 1/3 butter
- 2 vanilla
- 1 flaked coconut
- 3 1/2 pecans
- 1
Instructions:
1. Pour boiling water over oatmeal and let stand for 20 minutes.
2. Cream the sugars and butter together; add eggs.
3. Add dry ingredients to the wet mixture.
4. Bake at 325 degrees Fahrenheit for 55 minutes in a greased 9x13 inch pan.
5. Coconut Pecan Frosting:
6. Mix evaporated milk, sugar, butter, egg yoks and vanilla in saucepan.
7. Cook and stir on medium heat until thickened and golden brown, about 10 minutes.
8. Remove from heat.
9. Stir in coconut and pecans.
10. Cool to room temperature, and spreading consistency, before spreading on cooled cake.
Title: Gooseberry Fool
Ingredients:
- 1 gooseberry
- 1/4 sugar
- 2 -3 water
- 1 heavy cream
- sugar
Instructions:
1. Put the gooseberries in a non-reactive saucepan with 1/4 cup of sugar and the water.
2. Cook very gently until the gooseberries are thoroughly done and soft enought to mash.
3. Put them through a sieve or food mill and add sugar to taste.
4. Fold the gooseberry puree through the whipped cream.
5. Chill for several hours.
Title: Mama Cash's Brownies (Johnny Cash's Mama)
Ingredients:
- 1 butter
- 1/2 sugar
- 1 1/2 eggs
- 3 flour
- 1 1/2 cinnamon
- 1
Instructions:
1. Melt butter in a pan.
2. Add cocoa, sugar, and eggs; beat well.
3. Add flour and cinnamon until blended.
4. Bake at 350 degrees for 15 minutes. Just before you think it's done, take out of oven (those are funny instructions to me, but that's what she wrote).