lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Cranberry Cake With Candied Cranberries
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 3/4 milk
- 1/2 fresh lemon juice
- 1 vanilla extract
- 1 lemon rind
- 1 cranberries
- 1 sugar
- 1 fresh lemon juice
- 2 sugar
- 1 1/2 salt
- 1/8 water
- 1/2 corn syrup
- 1 vanilla extract
- 1/2 cranberries
- 1/2 lemon
Instructions:
1. Cake: Heat oven to 350 degrees F. Grease and flour three 9-inch-round cake pans.
2. In a medium-size bowl, stir together flour and baking powder.
3. In large bowl, beat butter until smooth. Gradually beat in sugar until fluffy and light colored, 3 minutes. Beat in eggs, one at a time.
4. In a measuring cup, whisk together milk, lemon juice and vanilla.
5. On low speed, alternately beat flour mixture and milk mixture into butter mixture, ending with flour. Stir in lemon rind. Divide batter evenly among prepared pans.
6. Bake in 350 degree F oven until tops spring back when lightly pressed, 25 minutes. Let cake layers cool in pans on rack 10 minutes. Invert cakes onto rack; remove pans. Let cool.
7. Filling: In saucepan, combine cranberries, sugar and lemon juice. Bring to simmering over medium-high heat; cook, stirring, until berries pop and mixture thickens slightly, 5 minutes. Scrape into sieve over bowl; press through sieve, discarding seeds and solids. You should have 1 cup filling. Let cool to room temperature.
8. Icing: In heavy-bottomed saucepan, combine egg whites, sugar, salt, water and corn syrup. Beat on medium-high speed with a hand mixer over medium-low heat until icing is thick, pure white and fluffy (soft, shiny peaks), about 7 to 9 minutes. Remove pan from heat. Add extracts; beat until very thick, 1 minute.
9. Place one cake layer on serving plate. Top with half the filling, leaving 1/2-inch border around edge. Top with 3/4 cup icing. Repeat with second cake layer, remaining filling and 3/4 cup icing. Top with remaining cake layer. Spread remaining icing over sides and top of cake. Garnish with sugared cranberries and lemon slices just before serving, if desired. Makes 16 servings.
10. Note: Place 1/4 cup refrigerated pasteurized egg white in small bowl. Dip cranberries in egg white; then into 1/4 cup granulated sugar to coat. Place on waxed paper and let stand until dry, about 30 minutes. Makes 16 servings.
Title: Virgin Islands Style Banana Fritters
Ingredients:
- 4 -6 bananas
- 1 flour
- 1/2 sugar
- 1 egg
- 1 olive oil
- 1/2 milk
- 1 demerara sugar
- 1 vanilla essence
- 1 nutmeg
- 2 cinnamon
Instructions:
1. Heat large skillet and fill with about 1/2 cup of oil.
2. Mix all ingredients up to cinnamon with a wire wisk.
3. Mix until batter is almost a pancake batter-lik consistency. Make sure batter isn't too thick, if it is add a little bit of water, it definitely won't hurt the flavor.
4. Spoon out batter into the skillet as if you are making small pancakes. Try to spread the mix out so that it isn't too thick while frying.
5. Note: If the batter is too thick it will fall apart when you try to flip it.**.
6. Brown the fritters until they are a golden brown, you don't want them to be too light, but you don't want them to be extremely dark either.
7. Watch the edges of the fritters; the edges should turn brown when ready top be flipped.
8. When done frying, drain as much of the excess oil off and then transfer to a bowl lined with paper towel.
Title: Calas (Fried Rice Balls)
Ingredients:
- 6 flour
- 3 sugar
- 2 baking powder
- 1/4 salt
- 1/4 vanilla
- 2 rice
- 2 eggs
- 1 nutmeg
- powdered sugar
Instructions:
1. Mix together the flour, sugar, baking powder, salt, and vanilla.
2. Thoroughly mix the rice and eggs together in a separate bowl.
3. Add the dry ingredients to the rice and egg mixture.
4. When thoroughly mixed, drop by spoonfuls into the hot deep fat (about 360 degrees F) and fry until brown.
5. Drain on paper towel.
6. Sprinkle with powdered sugar and serve while hot.
7. Other variations are to serve with honey.
Title: Maple Bacon Sweet Potato Casserole
Ingredients:
- 3 mashed sweet potatoes
- 2 eggs
- 1/4 maple syrup
- 1/2 salt
- 1/4 butter
- 1/4 ghee
- 2 bacon grease
- 1/2 vanilla extract
- 1/3 pecans
- 1 butter
- 3 ghee
- 4 bacon
- 2 vanilla extract
Instructions:
1. Preheat oven to 375. Combine all casserole ingredients and spread into an 8x8 or 9x9 casserole dish.
2. Combine topping ingredients and sprinkle evenly across the top of the casserole filling.
3. Bake at 375 for 30-45 minutes.
Title: Autumn Frosted Caramel Apple Cake
Ingredients:
- 2 apples
- 1 sugar
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/2 egg
- 1 vanilla extract
- 1 flaked coconut
- 1/2 butter
- 1/2 brown sugar
- 1/2 milk
- 1 confectioners' sugar
- 1/4
- 2
Instructions:
1. In pan melt butter; add brown sugar and milk.
2. Boil on low heat 2 minutes, stirring constantly.
3. Remove and let cool. Add confectioners' sugar and vanilla extract; beat well. Set aside to frost cake.
4. Preheat oven to 325°. Grease and flour a 9-inch pan.
5. Mix apples and sugar, let stand, stirring occasionally to make a syrup.
6. Sift flour, soda and salt; add to apples.
7. Add remaining ingredients; combine well.
8. Bake 40-45 minutes.
9. Frost cake with Caramel Frosting.
Title: Whole Wheat Chocolate Cake
Ingredients:
- 1 1/2 sugar
- 1 flour
- 3/4 whole wheat flour
- 2 baking soda
- 1 salt
- 1 butter
- 1 regular margarine
- 1/4 water
- 2 eggs
- 1/2 sour cream
- 1/2 butter
- 6 regular margarine
- 1/4 milk
- 1 confectioners' sugar
- 1 vanilla extract
Instructions:
1. Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl.
2. Combine butter, water and cocoa in saucepan.
3. Bring mixture to a boil, stirring constantly.
4. Remove from heat.
5. Pour into flour mixture.
6. Mix well, using wooden spoon.
7. Blend in eggs and sour cream, mixing well.
8. Pour batter into greased 13 x 9 x 2-inch baking pan.
9. Bake in preheated 375 degree F. oven 30 minutes or until cake tests done.
10. Cool in pan on rack.
11. Meanwhile prepare Cocoa Frosting.
12. COCOA FROSTING: Combine butter, milk, and cocoa in saucepan.
13. Cook over medium heat until butter is melted and mixture is smooth.
14. Stir in confectioners' sugar, that has been sifted.
15. Continue cooking over low heat until confectioners' sugar is completely dissolved.
16. Remove from heat.
17. Stir in vanilla.
18. Frost cake immediately.
19. Pierce warm cake with fork.
20. Pour Cocoa Frosting over all.
21. Cool completely.
22. Cut into squares.
Title: Marie's White Chocolate Bread Pudding
Ingredients:
- 1 butter
- 4 white chocolate
- 16 milk
- 2 heavy cream
- 2 sugar
- 2/3 vanilla bean
- 1 eggs
- 8
Instructions:
1. Place diced bread into a 2 quart baking dish and drizzle with melted butter.
2. Toss chunked white chocolate with bread cubes.
3. Bring milk, cream, sugar and vanilla bean to a boil over medium heat until sugar dissolves.
4. Stirring constantly, slowly add hot mixture to eggs.
5. Do not whisk.
6. Skim foam from custard.
7. Strain custard over bread and chocolate.
8. Let stand for 10 minutes so that bread soaks up custard.
9. Place baking dish in another larger pan adding 1 inch of hot water to larger dish.
10. Bake at 325 degrees for 45 to 60 minutes until custard is set and bread is golden.
Title: K's Perfect Milk Chocolate Layer Cake
Ingredients:
- 2 sugar
- 1 3/4 cocoa powder
- 3/4 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 1 eggs
- 3 milk
- 1 pure vanilla extract
- 2 butter
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Line bottoms of cake pans with wax paper or parchment paper.
3. Stir together dry ingredients—sugar, flour, baking soda, baking powder, cocoa, and salt.
4. Add eggs, milk, vanilla, and melted butter. Beat with electric mixer until smooth and fully mixed.
5. By hand, gently fold in a small carton of whipping cream (not whipped) until fully incorporated.
6. Pour into cake pans and bake at 350° for 30 minutes. Cool in pans 10 minutes, remove from pans and finish cooling on rack.
Title: Mura Wehi's Pears
Ingredients:
- 2 pears
- 1 salt
- 1 vanilla extract
- 1/8
- 1
- 5
Instructions:
1. Open the cans of pears.
2. Drain the juice of one can into a small sauce pan. drain the other can into a glass to save it for later or to sip now.
3. Juice your lemon into a small glass (to make sure no seeds end up in your pan) and pour the lemon juice into your pan.
4. Add the salt.
5. Heat on HIGH until the juice mixture begins to boil.
6. Add the apple and lemon candies to the juice mixture, stirring occasionally. It may take awhile for the candies to melt, but they will completely melt into your mixture. Once they do, lower the heat to MEDUIM.
7. Add the food coloring and vanilla extract and stir.
8. Turn off the heat, then add the pears and gently stir.
9. Chill the pears for at least one hour before serving.(The longer they chill, the better they taste!)They're ready to eat!
Title: Chocolate-Banana Bread Pudding
Ingredients:
- 1 unsalted butter
- 2 brown sugar
- 3 bananas
- 1 milk
- 2 eggs
- 2 pure vanilla extract
- 10
- 6
Instructions:
1. Preheat oven to 350°F Line a 12-cup muffin tin with paper or foil liners.
2. In nonstick skillet, melt the butter with the brown sugar over moderately high heat.
3. Add the banana slices and cook, turning once, until caramelized, about 3 minutes.
4. The bananas should be softened and sticky. Remove from the heat and let cool.
5. In large bowl, whisk together milk, eggs and vanilla.
6. Stack the toasted bread, slice off the crusts and cut the bread into 4 triangles.
7. Add the bread to the custard and let soak until the custard is absorbed, about 10 minutes.
8. Stir in the cooled caramelized bananas and the chocolate.
9. Spoon mixture into the prepared muffin cups (they will be very full).
10. Bake the puddings until puffy and golden, about 25 minutes.
Title: Peachy Cobbler
Ingredients:
- 4 butter
- 1 sugar
- 1/2 cinnamon
- 2 nutmeg
- 1 allspice
- 1
Instructions:
1. Preheat Oven 350.
2. Boil your peaches and juice.
3. add all ingrediants to your taste.
4. Pour mixture in pie pan or casserole dish.
5. Cut pie crust in strips and lay them across the filling diagnoally and horizontally and bake for 30-35minutes.
Title: Boston Creme Filling
Ingredients:
- 1 French vanilla pudding mix
- 1/2 - 1 Cool Whip
- 1 milk
Instructions:
1. Put pudding in a bowl and whisk in 1 CUP of milk. Whisk until thick.
2. Fold and stir in cool whip and use as filling.
3. You -- Are -- Done!
Title: Chocolate Almond Biscotti
Ingredients:
- 3/4 all-purpose flour
- 1 3/4 chocolate chips
- 1/2 baking soda
- 1/2 salt
- 1 eggs
- 1/4 sugar
- 3 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F.
2. Toast almonds on baking sheet until golden – start checking after 8 minutes to avoid burning. When you can smell the nuts, they are generally ready.
3. Reduce oven to 300°F.
4. In a food processor or blender, chop chocolate chips with up to 1/2 C flour to make chocolate crumbs. (The addition of flour prevents the chocolate from becoming a big chocolate blob.).
5. Beat the eggs with the sugar and vanilla until well combined.
6. Sift together the remaining flour, cocoa powder, baking soda, and salt.
7. Combine flour mixture with egg mixture, then stir in the chocolate crumbs and toasted almonds.
8. Using a spatula and floured hands, shape dough into long skinny loaves – either 3 12-inch loaves or 2 16- to 18-inch loaves onto a parchment-lined baking sheet. Make sure to leave 2.5 inches between loaves.
9. Bake for 45 minutes on the lower rack. Remove from oven and cool on the pan.
10. Carefully peel loaves from parchment. Slice on a diagonal (45° angle) into 1/2 inch slices.
11. Bake again at 300°F for another 20-25 minutes. The easiest way to bake is to place sliced biscotti directly on the oven rack. Alternatively, you can place biscotti on two baking sheets. After 5-6 minutes, rotate the pans from top to bottom and front to back. After another 5-6 minutes, flip all the biscotti over. Then, after another 5-6 minutes, rotate pans again.
12. Cool biscotti completely on racks. Biscotti may be stored in an airtight tin for several weeks at room temperature.
Title: Peanut Butter and Chocolate Chip Cookie Cake
Ingredients:
- 1 all-purpose flour
- 4 granulated sugar
- 4 light brown sugar
- 1/2 baking powder
- 1/4 salt
- 2 extra-large eggs
- 1/2 vanilla extract
- 1/4 water
- 1 chocolate chips
- 1/4
- 7
Instructions:
1. Grease 8-inch round cake pan. Line bottom with circle of parchment paper; set aside.
2. Preheat oven to 350 degrees.
3. In a medium bowl, combine the flour, sugars, baking powder and salt; set aside.
4. In the bowl of a stand mixer, cream together the eggs, peanut butter, oil, vanilla extract and water.
5. Slowly add the flour mixture to the egg mixture, mixing well after each addition. Once all the flour mixture is in, beat until smooth.
6. Gently fold the chocolate chips into the batter.
7. Pour batter into prepared pan and bake for 25 minutes, until the outside of the cake is firm and bounces back to the touch.
8. Cool on rack before cutting.
Title: Homemade Graham Crackers
Ingredients:
- 1 shortening
- 2 brown sugar
- 1 white sugar
- 2 flour
- 4 baking soda
- 1 baking powder
- 2 salt
- 1/2 vanilla
- 1
Instructions:
1. Cream shortening and sugar until fluffy.
2. Add vanilla.
3. Sift all dry ingredients twice.
4. Add sifted ingredients alternately with milk to shortening mixture.
5. Mix thoroughly after each addition.
6. Chill dough in refrigerator overnight.
7. In the morning, turn out on floured board, and roll as thin as possible.
8. Cut in squares or any shape desired.
9. Place on greased cookie sheet.
10. Bake at 350 degrees until crisp and golden brown.
Title: Leche Flan - Filipino
Ingredients:
- 11 eggs
- 3 sugar
- 1 water
- 1 milk
- 1/2 evaporated milk
- 2 sweetened condensed milk
- 1 vanilla
- 2
Instructions:
1. In a small pot, caramelize water and sugar. It should bubble until it turns caramel-colored. Set aside.
2. In a large mixing bowl, stir eggs and egg yolks until the membranes are completely broken. Do not beat or over-stir.
3. Add the milks into the egg mixture and stir until smooth.
4. Add vanilla.
5. Stir again until smooth.
6. Spread a cheesecloth over a second mixing bowl. Pour the milk and egg mixture over the cheesecloth into the second mixing bowl. This will remove any clumps of egg. This step isn't necessary, but makes the flan uniformly smooth.
7. Pour the caramelized sugar into a cake pan. Tilt the pan to spread the caramelized sugar around the rim of the pan. If your sugar is not caramelized enough, the sugar will not stick to the sides of the pan.
8. Pour the milk and egg mixture gently into the center of the cake pan.
9. Fill a second pan that is bigger than the cake pan with hot water. Place the cake pan inside the pan filled with water. The water should reach half way up the cake pan.
10. Place everything in the oven. Bake at 375 degrees Fahrenheit for one hour.
11. Flan will be ready once a toothpick inserted into the center of the flan cleanly removes from the flan.
12. Let the flan cool for 30 minutes, then place in the refrigerator to cool.
13. Once the flan is cooled completely, remove from the refrigerator. (You can do this about 20 minutes before serving.).
14. If the edges of the flan look adhered to the side of the cake pan, take a butter knife and gently ream the flan away from the edges of the pan.
15. Place a platter over the top of the cake pan. The platter should be larger than the cake pan.
16. Slide the cake pan off of the table with the platter on top of it so that you have one hand (opened flat) holding the bottom of the cake pan and one hand (opened flat) resting firmly on top of the platter. Take a deep breath and quickly flip your hands so that the cake pan is on top and the platter is on the bottom.
17. Gently shimmy the cake pan away from the platter to reveal your beautiful and tasty leche flan!
Title: Chocolate Dipped Pears
Ingredients:
- 4 dark chocolate
- 4 pears
Instructions:
1. Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
2. Starting at bottom of each pear, use a teaspoon to remove core, leaving stem at top intact. Dip bottom three-quarters of each pear in chocolate. Transfer to a parchment-lined plate, and refrigerate until chocolate has set, at least 15 minutes ( and up to 2 hours). Bring to room temperature before serving),.
Title: Pecan Truffles
Ingredients:
- 1 brown sugar
- 1/4 butter
- 2 eggs
- 10 chocolate chips
- 1 pecans
- 1
Instructions:
1. Note: All ingredients must be at room temperature.
2. Mix first 5 ingredients together.
3. Unroll pie crust and cut into small rounds.
4. Place in bottom of mini muffin pan.
5. Put 1 teaspoons pecan and sugar mixture on each.
6. Bake at 350°F for 30 minutes.
Title: Apple Butter Cake
Ingredients:
- 1/2 shortening
- 1 sugar
- 3 eggs
- 1 apple butter
- 2 1/2 cake flour
- 3 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/4 nutmeg
- 1/2 apple butter
- 1
Instructions:
1. Cream together shortening and sugar.
2. Beat in eggs, one at a time, beat until light and fluffy.
3. Stir in 1 cup apple butter.
4. Sift together flour, baking powder, soda, salt, cinnamon, and nutmeg.
5. Add dry ingredients to creamed mixture alternately with sour milk.
6. Turn into 2 greased and floured 9-inch cake pans.
7. Bake at 350°F for 30 to 35 minutes.
8. Cool throughly.
9. Spread bottom layer of cake with 1/4 cup apple butter.
10. Top with frosting.
11. Cover with top cake layer.
12. Frost top and sides with any marshmallow frosting.
13. Swirl remaining apple butter on top for a marbled effect.
Title: Christmas Cookie Lollipops
Ingredients:
- 1 peanut butter
- 1/2 butter
- 1/2 shortening
- 1 1/2 white sugar
- 1/2 brown sugar
- 1 1/2 baking soda
- 2 eggs
- 1 vanilla extract
- 2 1/4 flour
- 40
Instructions:
1. Preheat oven to 325 degrees.
2. In large mixing bowl, cream together peanut butter, butter and shortening at medium-high speed. Add both sugars and baking soda & beat well. Add eggs and vanilla extract, also beating well. Gradually beat in flour until incorporated. Chill dough for 1 hour.
3. While dough is chilling, insert each popsickle stick into a candy bar.
4. After dough has chilled, form 2 Tbl. dough around each candy bar, shaping it into a ball - make sure the candy bar is completely covered.
5. Place your assorted sprinkles onto low-rimmed plates. Roll each dough ball into the sprinkles, covering as much as possible.
6. Place parchment paper on several cookie sheet pans. Place the "cookie popsickles" 2 1/2 inches apart on the cookie sheet. I find it is best to only place 5 on a sheet at a time. Please allow sheet pans to cool before placing another batch on them.
7. Bake for 15-20 minutes, or until golden brown.
8. Cool on the cookie sheet for 5 minutes, then, using spatula, gently remove the cookie from the pan and place on wire rack to finish cooling. Once completely cooled, cookies should be set and will not fall off of popsickle stick.
Title: Pumpkin Flan
Ingredients:
- 1 pumpkin
- 1 1/2 granulated sugar
- 4 eggs
- 1/4 salt
- 1 vanilla extract
- 3/4 ground cinnamon
- 1/2 nutmeg
- 3/4 powdered ginger
- 1 evaporated milk
Instructions:
1. To cook raw pumpkin:
2. Wash the outside, and cut off the top.
3. Remove all the pumpkin seeds.
4. Peel it and cut into 2-inch cubes.
5. Bring a large pot of water to a boil.
6. Add 1 teaspoon salt and the cubed pumpkin.
7. Bring back to a boil, reduce heat and cook for 10 to 12 minutes.
8. Drain well.
9. Mash until texture is smooth.
10. Place one cup sugar in a small, heavy skillet and stir over medium heat until melted and caramelized.
11. Immediately pour into the bottom of a spring-form pan.
12. Spread evenly across bottom of pan.
13. Mix the remainder of 1/2 cup sugar, eggs, salt, vanilla, spices, cooked pumpkin, and milk into a mixing bowl.
14. Pour into the baking pan.
15. Place pan into another shallow pan with 1/2 inch of hot water in the bottom.
16. Bake at 350 degrees for 1 1/2 hours.
17. Cool and refrigerate until ready to serve.
18. To serve, invert onto a serving plate.
Title: Jumbled Fruit Crumble
Ingredients:
- 21 cherry pie filling
- 1/4 graham cracker squares
- 8 butter
- 1/4 rolled oats
- 1/2 brown sugar
- 1/4 vanilla ice cream
Instructions:
1. Turn on oven to 375. Place the pie filling and the almond extract in the ungreased baking dish. Stir gently with the wooden spoon until combined. Spread mixture evenly in the dish.
2. Put the graham crackers in the plastic bag. Seal or tie the plastic bag closed. Use the rolling pin to finely crush the crackers. (You should have about 2/3 cup crumbs). Put crumbs in the mixing bowl. Save until step 4.
3. Put the butter in the saucepan. Put pan on a burner. Turn burner to medium heat. Cook until butter is melted. Turn off burner. Remove pan from burner. Or, put butter in the microwave-safe bowl. Cover bowl with waxed paper. Microwave on 100% power (high) for 30-45 seconds or until butter is melted. Use the hot pads to remove bowl from microwave.
4. Put the melted butter, oats, and brown sugar in the bowl with the cracker crumbs. Stir mixture with the fork until combined. Sprinkle the crumb mixture over the pie filling in the dish.
5. Put baking dish in oven. Bake 20 minutes or until crumbs are lightly browned. Turn off oven. Use the hot pads to remove dish from oven. Let cool about 30 minutes on the cooling rack. Serve warm with ice cream, if you like.
Title: Apricot Vienna Tarts
Ingredients:
- 1/2 cream cheese
- 1 butter
- 6 margarine
- 1 flour
- 2 egg
- walnuts
Instructions:
1. Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
2. In a small saucepan, cook the chopped apricots& preserves until melted& apricots are soft.
3. Chill in refrigerator.
4. In a mixing bowl, combine cream cheese, butter& flour into a stiff dough.
5. Divide into 2 equal disks, wrap in plastic& chill.
6. When dough is thoroughly chilled, cut each disk into 4 sections.
7. Roll each section into a thin round, and cut into 4 or 6 wedges.
8. Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough.
9. Moisten point of dough with a little water.
10. Roll dough over the preserves, tucking in the sides& continue to roll to the point.
11. Continue this with each section of dough.
12. Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts.
13. Bake 15-20 minutes or until light golden brown.
14. Cool on wire rack.
Title: Strawberry Shortcake from Scratch
Ingredients:
- 1 1/4 unbleached flour
- 3/4 whole wheat flour
- 1/2 salt
- 4 baking powder
- 1/2 cream of tartar
- 2 sugar
- 1/2 margarine
- 1/2 strawberries
- 1 -2 brown sugar
- 2 vanilla extract
- 2 strawberries
- 1
- 5
- 10
Instructions:
1. Preheat oven to 425°F.
2. In large food processor bowl, thoroughly combine flours, salt, baking powder, cream of tartar, and sugar.
3. Add margarine in pieces and briefly pulse just until mixture is coarse and crumbly.
4. Add the fat free half-and-half and briefly pulse just until blended (do not overmix).
5. Turn onto a lightly floured surface and knead gently 4 or so times.
6. Pat dough until about 1/3- to 1/2-inch thick. Using a 2 1/2- to 3-inch round cutter, cut out biscuits and place them on a baking sheet coated with canola cooking spray.
7. Bake until nicely brown, about 12-14 minutes. Let cool.
8. Meanwhile, add 2 cups sliced strawberries, brown sugar, and vanilla to food processor and pulse until a strawberry puree is created (about 5 seconds).
9. Split a biscuit in half and place both halves, cut side up, on a dessert plate. Drizzle about 1 tablespoon of the strawberry puree mixture over the top of each half. Top both halves with a total of 1/2 cup of strawberry slices and a dollop of light whipped cream.