lumicero/recipes-ing2inst huggingface dataset:
Title: Four Layer Lemon Delight
Ingredients:
- 1 flour
- 1/2 margarine
- 1/2 pecans
- 1 Cool Whip
- 1 powdered sugar
- 1 cream cheese
- 2 instant lemon pudding
- 1 lemon juice
- 3 milk
Instructions:
1. Mix flour, margarine, and pecans.
2. Pat into a 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
3. Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
4. Spread evenly on nut crust.
5. Stir together pudding mix, lemon juice and milk; when thickened, spread over the second layer.
6. Spread remaining container of Cool Whip evenly over top.
7. Refrigerate at least 4 hours.
Title: Mixed-Berry Crisp
Ingredients:
- 1 3/4 flour
- 1/3 all-purpose flour
- 2 1/2 sugar
- 2 ground cinnamon
- 1/2 salt
- 14 unsalted butter
- 1 frozen blueberries
- 1 frozen raspberries
- 1 frozen blackberrie
- 1 vanilla
Instructions:
1. Preheat oven to 375* F.
2. Butter and flour 13x9x2 inch baking dish.
3. Blend 1 3/4 cups flour, 1 1/4 cups sugar, cinnamon, and salt in food processor until just combined.
4. Add butter, using on/off turns, cut in until moist clumps form.
5. Press half of flour mixture into bottom of pan.
6. Mix all berries, vanilla, 1/3 cup flour and 1 1/4 cup sugar in large bowl.
7. Spoon over dough in pan.
8. Sprinkle remaining flour mixture over.
9. Bake until topping is brown and cooked through, about 50 minutes.
10. Cool 15 minutes.
Title: Grilled Peaches
Ingredients:
- 6 sugar
- 1 honey
- 1/4 butter
- 1/4 honey
- 2/3 all-purpose flour
- 3 granulated sugar
- 3/4 brown sugar
- 1/4 ground cinnamon
- 1/4 ground ginger
- 2
- 1/4
- 1/8
Instructions:
1. Sprinkle cut sides of peaches with sugar; set aside.
2. In a chilled mixing bowl beat whipping cream until peaks just begin to form. Beat in honey. Continue beating until soft peaks form; set aside.
3. Place cut peaches on rack of grill directly over medium heat. Cover and cook for 8 minutes or until tender and slightly charred, turning once.
4. Place desired amount of peaches in a serving bowl and top with honey whipped cream and optional crisp topping.
5. Crisp Topping:
6. Preheat oven 350 degrees. In a mixing bowl beat softened butter and honey until combined; Cover and chill at least 30 minutes or until firm. Can substitue 3/4 cup purchased honey butter.
7. In a medium bowl combine all-purpose flour, chopped toasted almonds, sugar, brown sugar, oats, cinnamon, and ginger. Cut in honey butter until clumps are pea-sized. Spread in 13x9x2 inch baking pan. Bake, uncovered, 15 to 20 minutes, stirring every 5 minutes or until topping is golden brown. Cool 30 minutes before using. Store leftovers in airtight container up to 5 days. Can serve over ice cream, yogurt or fresh fruit.
Title: Fat John's Rice Pudding
Ingredients:
- 2 butter
- 2 eggs
- 2 long grain rice
- 1/2 sugar
- 3/4 lemon
- 1/8 cinnamon stick
- 1
Instructions:
1. Boil milk on low heat.
2. Add rice, cinnamon stick, lemon peel, butter and pinch of salt.
3. Simmer until it starts to thicken. (approx 1/2 hr), making sure to stir every 5-10 minutes to prevent burning.
4. Mix eggs, sugar and leftover milk and add to pot.
5. Raise heat and mix well. As soon as it starts to thicken again, remove from heat.
6. Cool and enjoy warm or chilled.
Title: Patriotic Dipped Strawberries
Ingredients:
- 24 strawberries
- 1 white chocolate chips
- 2 sugar
Instructions:
1. Line a cookie sheet with wax paper.
2. Place the blue decorators sugar or sprinkles into another small bowl.
3. Place white chocolate chips into a bowl and melt according to package directions. It takes 3-5 minutes. If you use a pot on the stove, it may take longer.
4. When melted, dip the lower 2/3 of the strawberry into the white chocolate.
5. Dip lower half of the white chocolate into the blue sugar.
6. Place on wax paper and repeat with remaining strawberries.
7. Place cookie sheet into the refrigerator until you are ready to serve.
8. When finished, the top of the strawberry should be red, the middle should be white and the bottom should be blue.
Title: Almond-Cranberry Biscotti
Ingredients:
- 3 3/4 flour
- 2 1/2 sugar
- 4 eggs
- 1 baking powder
- 1 salt
- 1 vanilla
- 1 2/3 dried cranberries
- 1 dried cherries
Instructions:
1. Pour flour into large mixing bowl.
2. Make a well in the center and place sugar, 3 eggs, all yolks, baking powder, salt, and vanilla into well.
3. work the flour into the ingredients in the well until smooth.
4. Knead in almonds and cranberries throughly for about 5 minutes.
5. Grease and flour 2 baking sheets that are at least 15 inches long.
6. Divide dough in half.
7. Roll each piece of dough on floured surface into 2-1/2 inch wide place the logs 2 inches apart on prepared baking sheets.
8. Beat remaining egg white and brush over tops of logs.
9. Heat oven to 350°F.
10. Bake 50 minutes.
11. Remove from oven.
12. Reduce temperature to 325°F.
13. Cut logs diagonally into 1/2-inch slices and lay, cut side up, on sheets.
14. Return to oven for another 15 minutes.
15. Cool on racks.
Title: German Spritz With Variations
Ingredients:
- 1 butter
- 4 firm margarine
- 1 cream cheese
- 2 granulated sugar
- 1 1/2 eggs
- 1/4 vanilla
- 3 salt
- all-purpose flour
- sugar
Instructions:
1. Cream butter, cream cheese and sugar in large bowl. Beat in eggs 1 at a time. Add vanilla and salt. Beat.
2. Add flour. Work into batter. Fill cookie press and press your choice of design onto ungreased cookie sheet. Decorate. Bake in 400 f. oven for 10 to 12 minutes until set and edges are showing a hint of brown. Makes 6 to 7 dozen.
3. CHOCOLATE SPRITZ: Exchange 6 tablespoons of flour with 6 tablespoons cocoa.
4. ORANGE SPRITZ: Add 2 teaspoons finely grated orange rind and 1/2 teaspoons orange flavoring.
5. CHOCOLATE ORANGE SPRITZ: Exchange 6 Tablespoons flour with an equal amount of cocoa. Add 2 teaspoons orange flavoring.
6. Company’s Coming for Christmas.
Title: Peanut Butter Surprise Squares
Ingredients:
- 3 graham cracker crumbs
- 2/3 butter
- 5 eggs
- 3/4 brown sugar
- 1/3 corn syrup
- 2 cornstarch
- 3/4 mini marshmallows
- 2 unsalted peanuts
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 350. Grease a 9 x 13 baking dish.
2. Blend graham crumbs with butter. Press into bottom of baking dish and bake for 8 minutes.
3. Whisk the eggs with the sugar, corn syrup, adn cornstarch until well combined.
4. Drop spoonfuls of peanut butter randomly over the prepared crust. scatter the marshmallows, chocolate and peanuts evenly over the base too. Pour egg mixture evenly over the other ingredients.
5. Bake for 30 minutes or until golden and set.
Title: Grammie Bea's Applesauce Cake
Ingredients:
- 1 unsweetened applesauce
- 1 baking soda
- 1 sugar
- 1/4 margarine
- 1 2/3 flour
- 1/2 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/2 allspice
- 1 egg
Instructions:
1. Add applesauce with baking soda, and mix well.
2. Cream sugar and margarine. Add to applesauce mixture mixing well.
3. In a separate bowl, mix flour with salt, cinnamon, nutmeg, and allspice.
4. Add all together and beat egg into mixture last. Mix well.
5. Bake at 350°, in a greased, and flour dusted 9x13" pan for 30-40 minutes, checking every 5 minutes after 30 minutes, until a toothpick inserted in middle of cake comes out clean.
Title: Mini Pound Cake (Serves 2-3)
Ingredients:
- 1/2 flour
- 1/8 baking soda
- 1/8 salt
- 3 butter
- 1/3 sugar
- 1 vanilla extract
- 1/2 buttermilk
- 3
Instructions:
1. She states to use one petite loaf pan (2-cup capacity, about 5 X 3 X 2 inches) and that is what I used, but feel you could also make 3 or 4 cupcakes in a pan.
2. Preheat the over to 350 degrees. Grease and lightly flour the loaf pan, tapping out the excess flour; then set it aside.
3. Put the flour, baking soda and salt in a bowl (or plastic bag that you can close and shake the ingredients to mix) and mix them well.
4. In a separate bowl, cream butter and sugar together with an electric mixer (or use a Kitchen Aid type of mixer), add egg yolk and vanilla and 1/2 of the buttermilk and the flour mixture. Beat about 45 seconds on medium until the batter is lightened and has slightly increase in volume. Add in remaining buttermilk and beat on medium until well blended, 20 seconds.
5. Spoon the batter into the prepared pan. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. (Mine was done at 25 mins in my convection oven).
6. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Then remove the cake from the pan. Serve the cake warm or let it cool, upright, on the rack.
Title: Rich Truffle Wedges
Ingredients:
- 1/2 butter
- 6 margarine
- 3 eggs
- 2/3 sugar
- 1 vanilla
- 1/4 salt
- 2/3 flour
- 1/4 butter
- 2 honey
- 2 unsweetened raspberries
- 2 sugar
- 2
Instructions:
1. In a microwave or double boiler, melt butter and chocolate; stir until smooth. Cool for 20 minutes.
2. In a bowl, beat eggs, sugar, vanilla and salt until thick.
3. Blend in chocolate mixture. Stir in flour; mix well. pour into 9-inch springform pan.
4. Bake at 350F for 25-30 minutes.
5. Cool on wire rack.
6. GLAZE: Combine glaze ingredients in a saucepan; cook and stir over low heat until melted and smooth. Cool slightly. Run a knife around edges of the springform pan to loosen; remove cake to a serving plate. Spread glaze over top and sides.
7. SAUCE; For sauce, purée raspberries in a blender or food processor, discarding seeds,. Stir in sugar; chill until serving.
8. Spoon sauce over individual servings. Garnish with whipped cream, raspberries and mint, if desired.
Title: Decadent Chocolate Dessert Pizza
Ingredients:
- 1 cream cheese
- 1/3 strawberries
- 1 banana
- 12 -14
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F Shape cookie dough into a ball and place in center of Large Round Pizza Stone or other round pan.
2. Lightly flour your rolling pin and roll dough to a 12-inch circle, about 1/4 inch thick.
3. Bake 12-15 minutes or until edges are set. Cookie will be soft. Do not overbake. Remove from oven; cool 10 minutes.
4. Carefully loosen cookie from baking stone; cool completely on baking stone.
5. Place chocolate morsels in large bowl; microwave, uncovered, on HIGH 30-60 seconds or until chocolate is melted and smooth, stirring after each 20-second interval.
6. Add cream cheese; whisk until well blended.
7. Spread chocolate mixture over cookie to within 1/2 inch of edge.
8. Hull remaining strawberries and cut in half.
9. Slice banana.
10. Arrange strawberries around edge of pizza; arrange banana slices in center of pizza.
11. Chop almonds and sprinkle over banana slices.
12. Cut into wedges and serve using Mini-Serving Spatula.
Title: 1995 1st Place: Swedish Spice Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking soda
- 1 ground cloves
- 1 ground ginger
- 1 ground cinnamon
- 1 salt
- 3/4 unsalted butter
- 1 1/2 sugar
- 1 egg
- 1/4 molasses
Instructions:
1. Heat oven to 375 degrees.
2. Have ungreased baking sheet(s) ready.
3. Sift together the flour, baking soda, spices and salt; set aside.
4. Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light, 1 minute.
5. Add the egg and molasses; mix well.
6. Stop the mixer and add the flour mixture.
7. Mix just until combined.
8. Using about 1 1/2 teaspoons dough for each, roll dough into balls.
9. Roll in the remaining 1/2 cup granulated sugar so they are fully coated.
10. Arrange on baking sheet, spacing them 2 inches apart.
11. If you prefer a thin, crisp cookie, they may be flattened with a glass that has been dipped in sugar.
12. Bake until set, 9 to 10 minutes.
13. Transfer to a wire rack and let cool.
Title: Peach Melba Trifle
Ingredients:
- 1 instant vanilla pudding
- 1 Cool Whip
- 1 frozen raspberries
- 1
- 16
Instructions:
1. Put pudding mix into mixing bowl.
2. Pour condensed milk into measuring cup, and stir in enough orange juice to make 2 cups of fluid. Whisk into pudding mix for 1 minute, then stir in rum flavoring.
3. Fold in Cool Whip and set aside.
4. In deep, straight sided bowl, begin to assemble trifle. Cover bottom of bowl with a layer of cake pieces and sprinkle them with orange juice.
5. Spoon 1/3 of pudding mixture over cake, then scatter 1/3 of the frozen fruit over the pudding.
6. Repeat layers 2 more times, ending with the pudding mixture. Garnish top of trifle with peaches and raspberries.
7. Cover tightly and refrigerate for 4 hours, or until set.
Title: Blueberry-Mango Wheat Cobbler
Ingredients:
- 1 whole wheat flour
- 1/2 sugar
- 1 skim milk
- 1 baking soda
- 1 blueberries
- 1 mango
Instructions:
1. Combine wheat flour, milk, and 1/2 cup sugar in baking dish.
2. Pour fruit inside.
3. Bake at 350 degrees for 45 minutes to one hour.
Title: Cinnamon Applesauce Cookies
Ingredients:
- 1/4 butter
- 1 1/4 margarine
- 1/4 brown sugar
- 1 applesauce
- 1 egg
- 2 1/4 vanilla
- 2 flour
- 1 baking powder
- 1/2 cinnamon
- salt
Instructions:
1. In a large bowl, beat margarine, brown sugar, applesauce and egg until smooth.
2. In a medium bowl, combine flour, baking powder, cinnamon and salt. Add to the applesauce mixture, stirring by hand just until you have a soft dough. Divide the dough in half, wrap each half in plastic and refrigerate for at least an hour or until well chilled.
3. When ready to bake, preheat oven to 375 degrees. Roll dough 1/8 inch thick between two sheets of waxed paper. Cut with a 2 1/2 inch cookie cutter or glass rim, and place 1 inch apart on a cookie sheet that has been lightly sprayed with nonstick spray.
4. Bake for 10 - 12 minutes, until edges are golden. Bake 5 minutes longer for darker golden, crispier cookies. Transfer to a wire rack to cool.
Title: Lavender Apple Delight
Ingredients:
- 4 tart apples
- 1 ground cinnamon
- 1/2 lemon juice
- 1 butter
- 3 brown sugar
- 3/4 flour
- 1 baking powder
- 1/2 egg
- 1 salt
- 1
Instructions:
1. Combine apples, lavender, cinnamon and lemon juice in a baking dish.
2. Mix apple slices gently to allow them to coat evenly.
3. Dot with butter.
4. Mix sugars, flour, and baking powder together, then add egg and salt.
5. Spread over apple slices.
6. Bake at 350 degree F for 40-45 minutes.
Title: Grandma's Butter Cookies
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 4 1/2 flour
- 1 baking soda
- 1 walnuts
Instructions:
1. In a bowl cream butter and sugars.
2. Add eggs and vanilla; beat until well blended.
3. Mix in flour and baking soda.
4. Fold in walnuts.
5. Divide dough into four portions.
6. Form each portion into a 1 1/2-inch by 12-inch roll.
7. Wrap each roll in waxed paper.
8. Refrigerate over night.
9. To bake, unwrap roll.
10. Using thin, sharp knife, cut into slices aboiut 1/4-inch thick.
11. Place slices on an ungreased cookie sheet.
12. Bake at 375°F for 10-12 minutes, until lightly browned.
13. Remove cookies from baking sheet and cool on rack.
Title: Coconut-Cherry Chews
Ingredients:
- 3 coconut
- 1 egg
- 2 water
- 1 coconut
- 1 maraschino cherry
- 1
- 1 - 1 1/2
Instructions:
1. Dip measuring cup into mix and level off;allow to come to room temperature.
2. Heat oven to 375°F.
3. Grease cookie sheets.
4. In a large bowl,combine cookie mix,1 cup coconut,almond extract and egg at low speed until well mixed and dough forms.
5. In a small bowl,beat egg white and water until foamy.
6. Shape dough into 1-inch balls.
7. Dip in egg-white mixture;roll in coconut.
8. Place 2 inches apart on greased cookie sheets.
9. Place cherry in center,pressing down lightly.
10. Bake at 375 F for 11-14 minutes or until edges are light golden brown.
11. These overbake easily so keep an eye on them.
Title: Caramel Apple Cider Floats
Ingredients:
- 1 ice cream
- 1 apple cider
- 2 ginger ale
Instructions:
1. Divide ice cream between two glasses. Pour cider and ginger ale over ice cream until foam reaches the top.
2. Drizzle with caramel and garnish with dried apple slice.
Title: Perfect Processor Pie Pastry
Ingredients:
- 2 1/2 flour
- 1 salt
- 8 butter
- 8 shortening
- 6 sugar
- 2
Instructions:
1. Place flour and salt in food processor. Pulse 2-3 seconds.
2. Add butter and shortening to flour.
3. Pulse until fat is reduced to tiny pieces.
4. With motor running, drizzle ice water through feed tube.
5. Process continuously until particles are moistened but NOT yet formed into a ball.
6. Remove dough from bowl and shape into a ball.
7. Divide in 2 flat disks.
8. Cover each with plastic wrap and place in refrigerator at least 30 minutes before rolling.
9. Makes 1 (9”) double crust or 2 (9”) single crust pies.
10. Tips:.
11. It is essential the butter, shortening and water be ice cold.
12. Use minimal amount of water and take care not to overprocess after adding it.
13. Best if you form the ball, not the machine.
14. Add sugar to the flour if you are making a sweet pie.
15. Can be made by hand using a pastry cutter.
Title: Tropical Fruit (No-Alcohol) Fruitcake
Ingredients:
- 1 dried papaya
- 1 dried mango
- 1/2 dried sweetened cranberries
- 1/2 all-purpose flour
- 1 baking soda
- 3 cinnamon
- 3/4 allspice
- 1 cardamom
- 1 ginger
- 1/2 raw sugar
- 1/2 honey
- 1/2 vanilla extract
- 1/2
- 1
- 3/4
- 4
- 1/2
- 1
Instructions:
1. Mix all of the butter, sweeteners, oil, juice and extracts in a large enough bowl to fold in the fruit, and add the fruit and pumpkin seeds.
2. Stir well and let sit while you sift the flour with the soda and spices, and oil your pans.
3. Line pans with parchment paper.
4. Add the flour mixture and stir enough to be sure no flour remains dry. Distribute into the pans.
5. Cook at 325°F for approximately 35 minutes, check with a toothpick at 30 minutes.
6. When the toothpick comes out just barely moist, remove the pans to a rack to cool for 15 minutes, then decant them and let cool in the paper another 15 minutes. Peel and wrap tightly and store in refrigerator or tin, if you wish to add alcohol. I would suggest light rum if you must :)This will remain moist for several days if kept refrigerated.
Title: Spicy Zucchini Cake With Brown Sugar Fudge Frosting
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 sour cream
- 1 zucchini
- 1/4 brown sugar
- 2 1/2 butter
- 3/4 confectioners' sugar
- 1/2
- 1/4
- 2
- 1
Instructions:
1. Cake:
2. Preheat oven to 350* and grease and flour a 10-inch tube pan.
3. In a large mixer bowl, combine cake mix, pudding mix, eggs, sour cream, and oil. Beat on medium speed for 2 minutes. Stir in zucchini and nuts, mixing well. Spread batter evenly in prepared pan.
4. Bake 60-65 minutes or until a cake tester inserted in center comes out clean. Cool 25 minutes in pan on a wire rack, then remove cake and cool completely.
5. Frosting:.
6. In a medium saucepan, combine brown sugar and butter. Bring to a boil over medium heat, then simmer for 2 minutes, stirring constantly.
7. Carefully stir in cream. Return mixture to a boil, then remove from heat. Cool slightly.
8. Put confectioner's sugar into a large mixer bowl. Pour warm brown sugar mixture on top. Beat on low speed just until smooth and creamy, about 2 minutes. Quickly spread on top and partially down sides of cake. Cool to let frosting set before cutting.
Title: Peanut Butter Surprise S'mores
Ingredients:
- 0.5 graham cracker crumbs
- 1/2 peanut butter
- 1/4 plums
- 4 white chocolate
- 3 marshmallows
- 1
Instructions:
1. Preheat oven to 350 degrees F. In a medium bowl break up cookie dough and gently knead in graham cracker crumbs until evenly combined. Divide dough in 8 balls; place 2 inches apart on large ungreased baking sheet. Pat balls with fingers to 1¿4-inch thickness. Bake for 10 to 12 minutes or until cookies are lightly browned. Cool completely on a wire rack, about 10 minutes.
2. On half the cookies spread flat side with 1 tablespoon peanut butter. Place fruit on peanut butter; top with a piece of chocolate.
3. Place marshmallows on one end of a long skewer; hold over campfire flame for 30 to 60 seconds, turning frequently until toasted. Place 2 to 3 toasted marshmallows on chocolate; top with remaining cookies. Makes 4 servings.
Title: Cinnamon Stars
Ingredients:
- 2 eggs
- 1 margarine
- 1 sugar
- 1 vanilla extract
- 3 all-purpose flour
- 1/2 ground cinnamon
Instructions:
1. Line baking sheets with parchment paper; set aside. Separate 1 egg; set aside.
2. Beat Shedd's Spread Country Crock® Spread with 1 cup sugar in large bowl with electric mixer until light and fluffy, about 2 minutes. Beat in whole egg, egg yolk and vanilla until blended. Beat in flour. Divide dough into 4 pieces and shape into disks. Wrap each in plastic wrap and chill at least 2 hours or until firm.
3. Preheat oven to 350°. Remove plastic wrap and roll dough 1/8-inch thick on floured surface. Cut out cookies with 2-inch star or round cookie cutter; arrange on prepared baking sheets. If dough becomes too soft, return to refrigerator to firm up. Brush tops of cookies with lightly beaten egg white, then sprinkle with remaining 2 tablespoons sugar blended with cinnamon. Bake 10 minutes or until edges are just golden. Let stand 2 minutes; remove cookies from sheets and cool completely on wire rack.
Title: Early American Cornmeal Pound Cake
Ingredients:
- 6 butter
- 1 sugar
- 4 eggs
- 1 1/4 baking powder
- 3/4 white cornmeal
- 1/4 nutmeg
- 1/8 ground cinnamon
- 1/4 vanilla
- 1/2 brandy
- 2
Instructions:
1. Thoroughly cream butter and sugar until fluffy.
2. Beat in the eggs, one at a time (an electric mixer may be used for these first two steps).
3. Sift together the flour, baking powder, and cornmeal; combine spices with flour mixture.
4. Blend by hand the dry ingredients into the batter alternately with the brandy and vanilla.
5. Pour into a greased shallow cake pan, 8-inches square or 10-inches by 6-inches, the pan lined with wax paper.
6. Bake at 325°F for 1 1/2 hours.
7. Remove from oven and allow to cool for 10 minutes.
8. Invert on a cake rack and strip of the wax paper.
9. Serve and enjoy--and prepare to serve second helpings!
Title: Peach Pudding Cake (Gluten-Free)
Ingredients:
- 3/4 gluten free baking powder
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 salt
- 1/4 nutmeg
- 1/4 ginger powder
- 1/4 soymilk
- 1/2 lemon juice
- 1/2 butter
- 3/4 egg
- 4 kirsch
- 1/2 rum
- 1
- 1/2
- 4
Instructions:
1. Preheat oven to 350ºF/180ºC degrees. Shift the first 7 dry ingredients.
2. Combine almond or soy milk and lemon juice and set aside.
3. Purée the diced peaches in a food processor or blender until smooth. Stir in the milk mixture.
4. Beat butter and sugar using electric beaters or a stand mixer until fluffy.
5. Add an egg and beat again.
6. Add peach mixture and liquor (optional) and beat until blended.
7. Fold flour mixture into peach/milk mixture.
8. Layer sliced peaches in a greased 8 x 8 inch (20 cm) square pan.
9. Pour batter over sliced peaches in the pan and top with almond slices or shredded coconuts (optional).
10. Place the pan in a large roasting pan.
11. Add boiling water to the roasting pan to a depth of an inch (2.5 cm).
12. Carefully place the pan in the oven and bake for about 50 minutes or until set in the center.
13. Infuse love and serve warm or chilled with whipped cream or ice cream (optional).
Title: Vanilla Pear Tart
Ingredients:
- 2 butter
- 1/3 sweetened condensed milk
- 1/4 egg
- 1 vanilla extract
- 1 cinnamon
- 1
- 1 1/2
- 1/2
- 1
Instructions:
1. Mix biscuits crumbs with butter until well moistened. Spread mixtue onto bottom and sides of a 9-inch tart pan or pie dish. Refrigerate 10 minutes.
2. Spread jam over chilled crust. Arrange pear halves over jM layer to cover surface completely.
3. Whisk together Eagle brand, egg, whipping cream, vanilla and cinnamon; pour over pears.
4. Place tart pan on baking sheet. Bake in preheated 375F oven for 50 minutes or until top is golden and just feels set. Cool in pan. Garnish as desired.
Title: Nutty Delights
Ingredients:
- 1 butter
- 42 sugar
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Spread crackers on foil lined cookie sheet.
2. Melt butter add sugar and bring to a boil- boil 2 min.
3. Remove from heat and add vanilla.
4. Pour mixture over crackers evenly and sprinkle almonds over mixture.
5. Bake in 350 oven until brown.
6. Watch very carefully as it browns quick- 3-5 min.
7. Let cool completely before removing from foil.
8. (This is really important, if you do not let them cool they will break.).