lumicero/recipes-ing2inst huggingface dataset:
Title: Baked Mango Custard
Ingredients:
- 2 mangoes
- 4 eggs
- 1/2 sugar
- 1 evaporated milk
- 1 vanilla extract
Instructions:
1. Position the rack in the center of the oven and preheat to 350˚F.
2. Puree the chopped mangoes in a blender or food processor. You should have about 1 cup puree.
3. Beat the eggs in a medium bowl with an electric mixer an medium speed until the eggs are frothy. Gradually beat in the sugar. Gradually pour in the evaporated milk, mango puree, and vanilla. Pour the custard into eight 6-ounce custard cups or ramekins. Place the custard cups in a shallow roasting pan or baking dish.
4. Place the pan with the custard cups in the oven. Add enough hot water to come halfway up the sides of the cups. Bake until a knife inserted in the center of a custard comes out clean, 25 to 30 minutes.
5. Remove the custard cups from the water and transfer to wire racks. Let cool to room temperature. Chill time (optional): 4 hours.
6. If desired, cover each cup with plastic wrap, pressing the plastic directly on the surface to prevent a skin from forming, and refrigerate until chilled, at least 4 hours. Serve chilled or at room temperature.
Title: Chai Buttermilk Spice Cake
Ingredients:
- 1/2 boiling water
- 6 chai tea teabags
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/4 ground cinnamon
- 1/3 fat free cream cheese
- 1/4 butter
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1/4 fat-free buttermilk
- 1 cream of tartar
- 2 powdered sugar
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°.
2. Pour boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool to room temperature.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring with a whisk.
4. Place the cream cheese and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
5. Add 1/4 cup granulated sugar and brown sugar; beat until well combined. Beat in brewed tea and vegetable oil.
6. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
7. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy.
8. Add cream of tartar; beat until soft peaks form. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
9. Gently stir one-third of egg whites into batter; gently fold in remaining egg whites.
10. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pan on a wire rack. Sprinkle with powdered sugar.
Title: White Chocolate Mousse
Ingredients:
- 12 white chocolate baking squares
- 2 heavy whipping cream
- 1 confectioners' sugar
- 1 vanilla extract
Instructions:
1. In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream.
2. Cook and stir until chocolate is melted and mixture is smooth.
3. Cool to room temperature.
4. In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form.
5. Fold about 1/4 cup into chocolate mixture.
6. Fold in remaining whipped cream mixture.
7. Spoon into dessert dishes.
8. Cover and refrigerate for at least two hours.
Title: Fig Pinwheels
Ingredients:
- 2 1/2 all-purpose flour
- 1 coarse salt
- 1/2 baking soda
- 1 unsalted butter
- 1/2 granulated sugar
- 1/2 light-brown sugar
- 2 eggs
- 1 3/4 dried figs
- 1 golden raisin
- 1
Instructions:
1. Make dough: Sift together flour, salt, and baking soda into a large bowl, set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half, and wrap each half in plastic. Refrigerate until firm, about 1 hour or overnight.
2. Transfer one of the dough halves to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle, trim edges with a knife. Repeat with remaining dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.
3. Make filling: Bring figs, raisins, and juices to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium. Cook, stirring often, until fruit has softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool completely. Transfer fig mixture to a food processor, and puree until smooth.
4. Spread half the filling over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate until firm, about 1 hour or overnight.
5. Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices using a sharp knife, transferring to baking sheets lined with parchment paper (and reshaping into rounds, if needed) as you work. Bake cookies, rotating sheets halfway through, until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
6. How to roll fig pinwheels: After spreading fig filling over chilled dough, gently but tightly roll the dough, starting with a long side, into a log. Wrap in plastic; chill 1 hour or overnight. To keep pinwheels from flattening on one side, remove the log from the refrigerator from time to time, and roll it again on a flat surface. Then cut the log into 1/4-inch-thick rounds, rerolling it as needed to retain shape.
Title: Brownie Macaroon Pudding Cake
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 1/4 baking powder
- 1 salt
- 1/2 milk
- 1/2 butter
- 3 vanilla
- 1 flaked coconut
- 1 hot water
- 1
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. In medium bowl combine flour, sugar, cocoa, baking powder and salt.
3. Add milk, butter and vanilla; mix well until smooth.
4. Stir in coconut.
5. Spread batter into greased 8-inch square baking dish.
6. In 2-cup glass measure combine hot water, and chocolate syrup.
7. Pour evenly over batter.
8. Bake for 32 to 38 minutes or until center is set and edges pull away from sides of pan.
9. Serve warm.
Title: Vanilla Pastry Cream / Creme Anglaise (Dorie Greenspan)
Ingredients:
- 2 vanilla bean
- 1 sugar
- 6 cornstarch
- 1/2 unsalted butter
- 1/3
- 3 1/2
Instructions:
1. Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat. Cover the pan, turn off the heat, and allow the milk to infuse for at least 10 minutes or for up to 1 hour.
2. If the milk has cooled, it will need to be reheated now.
3. Whisk the yolks, sugar, and cornstarch together in a heavy-bottomed medium saucepan. Whisking constantly, drizzle one-quarter of the hot milk over the yolks. When the yolks are warm, whisk the remainder of the milk into the yolks in a steadier stream; remove and discard the pod (or save it to make vanilla sugar).
4. Put the pan over medium heat and, whisking vigorously, bring the mixture to the boil. Keep at the boil—still whisking energetically—for 1 to 2 minutes before pulling the pan from the heat and pressing the cream through a sieve into the small bowl. Let the cream sit for 5 minutes, then whisk in the butter. Cover the cream with a piece of plastic wrap—press the wrap against the cream—and refrigerate until thoroughly chilled. You can speed up the chill by putting the bowl in a larger bowl filled with ice cubes and cold water. (Keeping: Covered tightly with plastic wrap, pastry cream can be refrigerated for 2 days. To smooth the chilled cream, whisk it for a few seconds.).
Title: Passover Almond Sponge Cake (Bert Greene)
Ingredients:
- 6 salt
- 1 sugar
- 4 matzo meal
- 8 brandy
- 1 amaretto liqueur
- 1
- 2
- 6
Instructions:
1. Preheat oven to 350 degrees. Butter a 9" springform pan and line the bottom with parchment paper. Then butter the paper and flour the pan.
2. Beat egg whites in large bowl of an electric mixer until fluffy. Sprinkle with salt and beat until stiff. Add the egg yolks one at a time, beating well after each addition.
3. Combine the ground almonds, sugar, and matzo meal. Gradually add this to the egg mixture. Add the brandy and 2 tablespoons of the amaretto.
4. Pour batter into prepared pan and bake at 350 degrees until firm to the touch, about 1-1/4 hours. Cool completely in the pan.
5. Remove sides of pan and sprinkle with remaining 4 tablespoons amaretto.
Title: Red Hot Caramel Apples
Ingredients:
- 4 tart apples
- 1/2 brown sugar
- 8 butter
- 12 margarine
- 4 ground cinnamon
- 8
- 1/4
Instructions:
1. Peel about 3/4 inches off of the top of each apple and place in slow cooker.
2. Pour juice over apples.
3. Fill the center of each apple with 2 tablespoons of sugar, 3 red hots, 1 tablespoon butter and two caramel candies.
4. Sprinkle apples with cinnamon.
5. Cover and cook on low for 4-6 hours or until the apples are tender.
6. Serve immediately.
Title: Helen "Brownie" Schrumpf's Brownies
Ingredients:
- 8 butter
- 1 cocoa powder
- 2 bittersweet chocolate
- 4 sugar
- 2 eggs
- 1/2 vanilla extract
- 3/4 salt
- 1 walnuts
- pecans
- flour
Instructions:
1. In a 1 quart or larger saucepan, over low heat, melt the butter.
2. If you are using chocolate, melt the chocolate with the butter.
3. If you are using cocoa powder, stir it into the melted butter with a wooden spoon.
4. Add the sugar and stir.
5. Using the same wooden spoon, add the eggs, one at a time, stirring until incorporated before adding the next.
6. Stir in the remaining ingredients until a smooth batter forms.
7. Put batter into a 13X9 pan (I use a nonstick metal pan) and bake at 350 Fahrenheit for 30 to 35 mins, or until a toothpick in the center comes out clean.
8. Let cool before cutting.
Title: Le Petit Gâteau Des Légions Noires
Ingredients:
- 3 flour
- 2 sugar
- 1/2 cocoa powder
- 2 baking soda
- 1 salt
- 2/3 vanilla
- 2 apple cider vinegar
- 2 cold water
- 2 cream cheese
- 8 sugar
- 1/3 egg
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl sift together: flour, sugar, cocoa powder, baking soda, salt.
3. Add: Oil, vanilla, vinegar, cold water.
4. Stir gently until just combined. Too much friction annihilates the bubbles!
5. In a small bowl stir together until creamy:.
6. Softened cream cheese, sugar, and egg. Add as many chocolate chips as you can stand.
7. Fill cupcake tins about half full of cake batter, and drop cream cheese mixture by the spoonful into each one.
8. Bake 15-20 minutes, or until toothpick inserted into cakey part comes out clean.
9. Let cool, and decorate with a splattering of melted chocolate.
Title: Nana Weesie's Pumpkin Log
Ingredients:
- 3 eggs
- 1 sugar substitute
- 2/3 pumpkin puree
- 1 baking powder
- 1/2 cinnamon
- 3/4 flour
- 1 pecans
- 8 fat free cream cheese
- 4 light margarine
- 1 powdered sugar
Instructions:
1. Grease a 10x15 inch Cookie sheet or jelly roll pan. Place wax paper on pan.
2. and grease again.
3. Mix Eggs, Splenda, Pumpkin Baking Powder, Cinnamon, and Flour in mixing bowl and pour on cookie sheet.
4. Sprinkle with 1/2 cup chopped nuts(optional).
5. Bake at 375 for 15 minutes.
6. Turn cake onto a towel that has been dusted with powdered sugar. Allow to cool.
7. Mix Cream Cheese, Margarine and Powdered Sugar until smooth and creamy. Spread filling on cake.(Cooled First).
8. Roll cake into log.
9. Holds shape better after being.
10. chilled. Can be prepared ahead and frozen.
11. Keep chilled.
Title: Easiest Peanut Butter Cookies (With Variations)
Ingredients:
- 1 sugar
- 3/4 egg
- 1 peanuts
- 1 1/2
- 4
Instructions:
1. In a large bowl stir together peanut butter with sugar, egg and vanilla until well combined.
2. Shape into 1-inch balls and place 1 inch apart on ungreased baking sheets, then gently flatten with the tines of the fork.
3. Bake 325 for 15 minutes or until golden brown; remove to wire racks to cool.
4. FOR VARIATIONS; press 1 cup of either chocolate chips, toffee bits or chopped peanuts on top of the prepared cookie dough, then bake as directed.
5. Or another variation for chocolate peanut butter cookies is; divide the peanut butter cookie dough in half; stir in half of the the melted baking squares into each half of the peanut butter cookie dough, then mix until combined, bake as directed.
Title: Tempting Mochachino Trifles for Two!
Ingredients:
- 2 skim milk
- 1/2 granulated sugar
- 1 instant coffee
- 2 cocoa powder
- 1 coffee beans
- 3/4 - 1 chocolate-covered coffee beans
- 2
Instructions:
1. Cut the chocolate sponge to fit your choice of glasses.
2. Pour the chocolate syrup over the sponges.
3. Make the custard by mixing the custard powder (or cornflour & vanilla) with the milk & the sugar - add a little milk to make a paste then gradually add the rest. Cook over a medium heat, stirring continuously, until the custard has thickened.
4. Add the coffee to the custard & beat in with a wooden spoon. allow to cool a little then pour the coffee custard over the chocolate sponges.
5. Set aside to cool, then chill.
6. Just before serving, top with the whipped / squirty cream. Dust with cocoa & top with the coffee beans if using.
7. You can make this a cappuccino trifle by using coffee sponge in place of chocolate. Even jazz it up by soaking the sponges in your fave tipple!
Title: Blueberry Cake/Cupcakes
Ingredients:
- 1/2 butter
- 2 flour
- 1 1/4 sugar
- 2 eggs
- 1 vanilla
- 1/2 milk
- 2 baking soda
- 2 1/2 blueberries
- 1/2 flour
- salt
Instructions:
1. Cream together butter and sugar,add eggs one at a time, add vanilla.
2. In an other bowl sift dry ingredients, Stir some of the flour mixture into the butter mixture, then stir in some of the milk, alternating flour and milk until everthing is combined - without overmixing.
3. Fold in blueberries gently.
4. Pour into greased & floured baking pan and bake at 350 for 25 minutes for muffins or 45-50 minutes for a loaf, dusting top with a little additional sugar before baking.
Title: Quick and Easy Cherry-Chocolate Chip Cookies
Ingredients:
- 1 all-purpose flour
- 3 maraschino cherries
- 8
- 1
- 2
Instructions:
1. Heat oven to 350°F In large bowl, break up cookie dough. Stir or knead in flour until well blended. Work with half of dough at a time; refrigerate remaining dough until needed.
2. Shape dough into 16 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough.
3. Bake 8 to 12 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
4. Meanwhile, in small microwavable bowl, microwave candy coating on High 30 seconds. Stir; microwave in 15-second increments until melted and smooth. Set aside.
5. With can of decorating icing fitted with star tip, pipe 1-inch star of icing (about 1 teaspoon) on center of each cookie. Dip cherries into melted chocolate; place on white icing on cookies.
6. Let stand until icing is set and chocolate is firm, about 20 minutes. Store between sheets of waxed paper in tightly covered container.
Title: Amish Rhubarb Pudding
Ingredients:
- 1 egg
- 2 1/2 granulated sugar
- 1 all-purpose flour
- 1 baking powder
- 1 ground nutmeg
- 1 vanilla extract
- 1/2 salt
- 1 milk
- 4 rhubarb
- 2 1/2 boiling water
- 1/2 light brown sugar
- 1/8 granulated sugar
- 3/4 all-purpose flour
- 2 orange zest
- 1 milk
- 2 butter
- 2 vanilla extract
- 1 ground nutmeg
- 1/4 salt
Instructions:
1. Preheat oven to 375*.
2. Butter a 10x14 pan.(you definitely need one larger than 13x9 pan.it is too shallow and batter will run out into your oven.
3. In a large mixer bowl, slightly beat the egg, add 1 cup of granulated sugr and combine well.
4. Add the flour,b. powder, nutmeg, vanilla, salt and milk; blend. Pour the batter into the pan. Set aside.
5. In another large mixing bowl, mix rhubarb, (if using frozen rhubarb, do not thaw), boiling water, remaining sugars, and the food coloring.
6. Pour this over the batter, making sure the rhubarb is evenly distributed. (Admittedly, it looks like a rather questionable mess here, but believe me, it will come out all right).
7. bake for 45-50 minutes or top is golden brown and bubbly and cake is done in the center, use toothpick test.
8. Meanwhile prepare the cream sauce by using a small saucepan over medium-high heat, combine the sugar, flour and orange zest.Gradually add the milk, whisking till smooth. Bring the mixture to a boil, then lowe the heat to medium-low and cook for 3 minutes, whisking constantly.
9. Remove the pan from heat and whisk in remaining ingredients.
10. Remove the pudding from the oven and cool to lukewarm.
11. It can be reheated in the microwave.
12. Cut into squares and serve with the warm cream sauce.
Title: Marshmallow Pudding
Ingredients:
- 30 marshmallows
- 1 milk
- 1/3 pineapple
- 1 graham crackers
- 8
Instructions:
1. Combine marshmallows, and milk.
2. Heat until melted.
3. Dissolve in pineapple.
4. Add whipped cream.
5. Put layer of cracker crumbs in bottom of pan. Alternate crumbs with pudding mixture.
Title: Pat-In-Pan Crust
Ingredients:
- 1/4 flour
- 3 flour
- 1 1/2 sugar
- 1/2 salt
- 1/2 milk
- 3
Instructions:
1. Place the flour, sugar, & salt in the pie pan and mix with your fingers until blended.
2. In a measuring cup, combine the oil & milk and beat with a fork until creamy.
3. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.
4. Pat the dough with your fingers, first up the side of the plate then across the bottom.
5. Flute the edges.
6. Shell is now ready to be filled.
7. If you are preparing a shell to be filled later, or your recipe requires a pre-baked crust, pre-heat the oven to 425°F prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.
8. For a 10 min shell, use 2c flour, 2t sugar, 1 t salt 2/3 cup oil and 3T milk.
Title: Grandmom Piccone's Pizzelles
Ingredients:
- 8 eggs
- 7 sugar
- 1 1/4 flour
- 1
- 2 1/2
Instructions:
1. Beat eggs and sugar until light and foamy.
2. Add melted shortening a little at a time.(make sure shortening is slightly cool, if it is too hot, it will cook the eggs!).
3. Add anise oil.
4. Gradually add flour to make a very light dough.
5. Drop onto pizzelle iron with a teaspoon to cook.
Title: Double Orange Delight
Ingredients:
- 1/2 plain nonfat yogurt
- 1 oranges
- 2 shortening
- 2
- 1
Instructions:
1. Mix yogurt and orange juice concentrate.
2. Spoon 2 Tablespoons yogurt mixture onto each of 4 dessert plates.
3. Arrange orange sections on yogurt mixture.
4. Heat chocolate chips and shortening over low heat,stirring constantly until chocolate is melted.
5. Carefully drizzle chocolate in thin lines over oranges.
Title: Gino Cofacci's Chocolate Rum Cheesecake
Ingredients:
- 1 1/4 graham cracker crumbs
- 1 granulated sugar
- 4 unsalted butter
- 6 rum
- 1/4 cream cheese
- 1 sour cream
- 3/4 vanilla extract
- 1/2 extra-large eggs
- 1
- 4
Instructions:
1. Position a rack in the center of an oven and preheat to 325ºF. Butter a 9-inch springform pan and cover the outside with aluminum foil, shiny side out.
2. In a mixing bowl, combine the graham cracker crumbs and granulated sugar and stir to mix. Add the butter and stir until blended. Press the mixture evenly into the bottom and halfway up the sides of the pan. Refrigerate until ready to use.
3. In a small saucepan over low heat, combine the chocolate and rum and melt, stirring often, about 1 minute; set aside.
4. In the bowl of an electric mixer, beat the cream cheese until smooth and fluffy. Gradually add the superfine sugar and continue beating until blended. Then beat in the sour cream and vanilla extract. Add the eggs one at a time, beating well after each addition.
5. Remove the bowl from the mixer and set it over a pan of simmering water but not touching the water. Warm the mixture, stirring constantly, until completely smooth and very creamy, 2 to 3 minutes.
6. Pour 1 1/3 cups of the batter into another bowl and set aside. Add the chocolate mixture to the remaining batter and whisk until blended. Set the bowl back over the simmering water and stir until creamy and smooth.
7. Pour the chocolate batter into the prepared pan. Gently pour the plain batter over the top and make swirls in the batter with a fork.
8. Bake until the cake is set around the edges and the center is still a little loose, 45 to 50 minutes. Cool to room temperature, remove the rim from the pan and refrigerate overnight.
Title: Rhubarb Creme Brulee
Ingredients:
- 2 rhubarb
- 1/3 granulated sugar
- 3 light brown sugar
- 2 water
- 2 eggs
- 5 granulated sugar
- 2 vanilla
- 1/2 light brown sugar
- 1
- 1/4
Instructions:
1. In a small saucepan, combine rubarb, granulated sugar, brown sugar and water; bring to a boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, until thickened and rhubarb is softened. Let cool.
2. Method for Custard:.
3. In a saucepan, heat cream to almost simmering (until hot to touch). In a bowl, stir together egg yolks, eggs and granulated sugar just until blended; gradually stir in hot cream.
4. Strain through a fine sieve into a heatproof bowl or large measure. Stir in vanilla.
5. Divide rhubarb evenly among six ramekins or custard cups. Carefully spoon custard mixture over rhubarb.
6. Place ramekins in a large roasting pan, large enough to hold them without touching.
7. Pour in enough hot tap water to come halfway up sides of custard cups. Carefully place pan in 300F oven.
8. Bake until custard sets, but still quivers when gently shaken, about 1 hour.
9. Carefully remove cups from water bath; let cool to room temperature.
10. Cover each ramekin tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.
11. To Serve: Gently blot any liquid that has formed on surface of custards with paper towels.
12. Sprinkle 2 teaspoons brown sugar evenly over top of each. Transfer cups to a baking sheet. Broil as close as possible to heat source until sugar melts and caramelizes, about 2 minutes. Let stand until sugar hardens. (Desserts may be refrigerated up to 1 hour after broiling).
Title: Dublin's Finest Caramel Apple Cake
Ingredients:
- 1/2 brown sugar
- 1/4 butter
- 1 pecans
- 1/3 apple
- 1 water
- 1 egg
- 3/4 heavy whipping cream
- 3 powdered sugar
- 1/4 cinnamon
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine, in small saucepan over low heat: brown sugar, butter and 2 tablespoons of whipping cream.
3. Cook and stir just until butter is melted.
4. Remove from heat; stir in pecans.
5. Pour mixture into bottom of ungreased 9-in round cake pan or 9-in square pan: set aside.
6. Combine, in large bowl, all cake ingredients.
7. Stir 50-75 strokes by hand until mix is moistened.
8. Spoon batter over caramel mixture, making sure caramel is completely covered.
9. Bake at 350F for 40-50 minutes or until toothpick inserted in center comes out clean.
10. Cool 1 minute, then invert onto serving plate.
11. Beat, in small bowl, remaining whipping cream until soft peaks form.
12. Add powdered sugar and whiskey.
13. Beat until stiff peaks form.
14. Spread whipped cream mixture on top of cake.
15. Sprinkle lightly with cinnamon.
16. Store in refrigerator.
Title: Cinnamon Twists
Ingredients:
- 5 flour
- 2 butter
- 2 baking powder
- 2 eggs
- 1 milk
- 2 white sugar
- 8 cinnamon
Instructions:
1. Mix flour, butter (or marg), and baking powder like a pie crust.
2. Add milk and eggs.(best to mix the milk and eggs together).Add about 3/4 of the milk mixture to the flour mixture first, since you may not need all of the milk mixture. (This would be like a pie crust)
3. Mix well.
4. Divide into 10 balls.
5. Combine the sugar and cinnamon.
6. Sprinkle some sugar/cinnamon mixture on counter.
7. Place 1 ball of dough in sugar/cinnamon and roll into a circle, be sure to have sugar mixture on the top as well.
8. Cut into 8 wedges.
9. Roll up each wedge starting at the wide end.
10. Place on an ungreased cookie sheet.
11. Repeat with the remaining balls of dough.
12. Bake at 375°F for 20 minutes.
13. Note: Each wedge will be about 1 1/2" at the wide end.
14. You may have more sugar mixture than you need. That all depends on how much mixture you like on the wedges.
15. Prep time will vary.