lumicero/recipes-ing2inst huggingface dataset:
Title: Toffee Apple Turnover Pie
Ingredients:
- 1 all-purpose flour
- 1/4 salt
- 1/2 shortening
- 2 -3 cold water
- 1 1/2 apples
- 1 all-purpose flour
- 1/2 egg
- 1
Instructions:
1. Heat oven to 375 degrees.
2. Line cookie sheet with sides or a 15x10x1 inch pan with cooking parchment paperor foil.
3. In a medium bowl, mix 1 cup flour and salt.
4. Using pastry blender, cut in shorteninguntil particles are size of small peas.
5. Sprinkle with cold water, 1 tablespoon at a time, tosing with fork till all flour is moistened and pastry almost leaves sides of bowl.
6. Gather pastry into bowl.
7. On a lightly floured surface, shape pastry into flattened round 12 inch circle.
8. Using rolling pin, roll into 12 inch round, about 1/8 inch thick, and place on cooking sheet.
9. In a medium bowl, toss apples, and 1 tablespoon flour.
10. Mound apple mixture on half of pastry, to within 3/4 inch of edge.
11. Sprinkle with toffee bits.
12. Fold 1/2 inch of sealed edgeof pastry over, and firmly press tines of fork arounf edge to seal.
13. Brush top of turnover with egg.
14. Cut 3 slits 1 inch long, in top to vent steam.
15. Sprinkle top with sugar.
16. Bake 30-40 minutes or until golden brown.
17. Immediately remove from cookie sheet to serving plate.
18. Cool 30 minutes before cutting.
Title: My Mothers Gingerbread
Ingredients:
- 1 1/2 brown sugar
- 1 1/2 white sugar
- 5 flour
- 1 1/2 baking soda
- 1/4 nutmeg
- 1/4 salt
- 2 hot water
- 1 1/2 molasses
- 4 eggs
- 5 baking powder
- 2 cinnamon
- 6 ginger
Instructions:
1. Mix all ingredients together.
2. Pour into a large greased and floured pan.
3. Bake at 350° for about an hour or until a toothpick inserted in center comes out clean.
Title: Fudgy Nut Supreme Cake
Ingredients:
- 2 graham cracker crumbs
- 3/4 brown sugar
- 3/4 cinnamon
- 1 1/4 butter
- 3/4 eggs
- 1 water
- 3 confectioners' sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Generously grease a 12-cup bundt cake pan.
3. Mix graham cracker crumbs, nuts, brown sugar, cinnamon, and butter; reserve.
4. Blend cake mix (dry), eggs, water, and oil in a large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
5. Beat on medium speed, scraping bowl frequently, 3 minutes.
6. Do Not Overbeat!
7. Pour about 1 2/3 cups batter into prepared pan; sprinkle with about 2 cups of the reserved crumb mixture.
8. Pour 1 2/3 cups batter into pan; sprinkle with remaining crumb mixture.
9. Pour remaining batter into pan.
10. Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean.
11. Cool 10 minutes; invert on wire rack.
12. Remove pan; cool completely.
13. Sprinkle with powdered sugar.
Title: Grammy Puffs
Ingredients:
- 2 milk
- 1 graham cracker crumbs
- 1 butter
- 2 vanilla extract
- 1 cinnamon
- 1
Instructions:
1. Combine pancake mix and milk stir thoroughly make sure to get all lumps, add the cinnamon and vanilla and mix.
2. For the graham cracker crumb mix just add the butter and to the crumbs mix and microwave for 1 minute on high. Combine the crumb mix to pancake mix and stir till cabined toughly. Take an oiled spoon and scoop out even portions and fry for about 1 minute on each side on high heat.
Title: Applesauce Spice Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground cloves
- 1/4 ground ginger
- 1/4 buttermilk
- 1/4 margarine
- 1/4 shortening
- 1/2 vanilla
- 3 eggs
- 1 applesauce
Instructions:
1. In a bowl mix the first 8 ingredients.
2. Add the buttermilk, margarine, shortening,and vanilla.
3. Beat with an electric mixer on low for 2 minutes and then on high speed.
4. Add the eggs and beat again.
5. Pour in a 13x9x2 greased cake pan.
6. Baked on 350 for 30-35 minutes.
7. Cool and frost.
Title: Lynnie the K's GREATEST Chocolate Icing
Ingredients:
- 1/4 butter
- 1/2 powdered sugar
- 1/2 vanilla
- 1 -2 milk
- 1/2 salt
- 1
Instructions:
1. Melt butter in pan- remove immediately and add cocoa.
2. Mix until smooth.
3. Add milk, powdered sugar, vanilla and salt.
4. Can add more powdered sugar to make thicker or more milk to make thinner depending on consistency desired.
Title: Chocolate Chocolate Chip Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/2 egg
- 1 milk
- 1 brown sugar
- 3/4 butter
- 1/3 corn syrup
- 2 lemon juice
- 1 vinegar
- 2 vanilla
- 1 chocolate chips
Instructions:
1. Preheat oven to 375ºF. Lightly butter or line muffin pan with papers; set aside.
2. In bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
3. In separate bowl, beat egg; mix in milk, brown sugar, butter, corn syrup, lemon juice and vanilla.
4. Pour wet ingredients over dry; mix until smooth. Stir in chocolate chips.
5. Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted in centre comes out clean. Transfer to rack to cool.
6. Tips: Decorate cooled cupcakes with your favourite icing. Add sprinkles or candies if you like.
Title: Jim's Easy Pineapple Cheesecake
Ingredients:
- 8 cream cheese
- 1/2 sugar
- 1/2 crushed pineapple
- 20 Cool Whip
- 8 graham cracker pie crust
- 4
- 1
- 9
Instructions:
1. Mix softened cream cheese, sugar and pineapple extract.
2. Add and mix 15 ounces of drained crushed pineapple.
3. Fold in cool whip. Add food coloring and fold to blend well.
4. Pour in the prepared graham cracker pie crust. Sprinkle reserved pineapple on top.
5. Cover and refrigerate for at least 3 hours. Serve cold.
Title: Pineapple Fluff Dessert Slice
Ingredients:
- 2 crushed pineapple
- 1 mandarin orange sections
- 1 vanilla pudding mix
- 1 Cool Whip Topping
- 1 colored miniature marshmallows
- 2 sugar
- 2 butter
- 2
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Mix crust ingredients together, and press into a 9x13" baking pan. Bake for 10 minutes. Cool.
3. Cook pudding as per directions on box. Cool.
4. Drain pineapple and oranges. Mix together Cool Whip, cooled pudding, coconut, drained fruit and mini marshmallows.
5. Spread on cooled crust, and refrigerate for an hour before serving.
Title: Carrot Cake
Ingredients:
- 6 light brown sugar
- 6 eggs
- 3 carrots
- 5 raisins
- 4 orange, zest of
- 1 self-rising flour
- 6 bicarbonate of soda
- 1 ground cinnamon
- 1 fresh nutmeg
- 1/2 icing sugar
- 6
- 1 -2
Instructions:
1. Preheat oven 180 degrees Celsius, gas 4.
2. Oil a 9 x 13 baking tin.
3. Mix the sugar, oil and eggs lightly.
4. Stir in the carrots, (I use shredded instead of grated), raisins and zest of orange.
5. Stir in flour and bicarbonate of soda.
6. Add cinnamon and nutmeg.
7. Pour into tin.
8. Bake 40 to 45 minutes in middle of the oven.
9. When cooled, mix icing sugar and orange juice into a thick paste and coat cake.
Title: Allergy-Friendly Vegan Lemon Shortbread
Ingredients:
- 1 tapioca flour
- 1/2 baking soda
- 1/2 sea salt
- 1/8 pure vanilla extract
- 1 lemon zest
- 3/4
- 2
- 3/4
- 2
Instructions:
1. Preheat oven to 180 C / 350°F.
2. Sift together flours, baking soda and salt until well combined.
3. Cream butter, vanilla and sugar in the food processor until smooth and creamy.
4. Add in the dry ingredients and lemon zest and pulse until the mixture forms a workable dough.
5. If batter is too sticky, just add a pinch more rice flour a little at a time until workable.
6. Roll out between two pieces of parchment paper to about 2 mm / ¼ inch thick.
7. Cut with cookie cutters and place on a lined baking sheet.
8. Bake for 15 minutes - the cookies will yield to the touch slightly and will not be completely hard.
9. Take out of the oven and leave on the tray for a couple of minutes before placing on a rack to cook and solidify.
Title: Easy Peanut Butter Cookies! Gluten Free!!! 3 Ingredients
Ingredients:
- 1 egg
- 1 peanut butter
- 1 sugar
Instructions:
1. Preheat oven to 350F
2. Combine all ingredients in a bowl using hand mixer or fork.
3. Spoon onto a cookie sheet with 4 cookies per row [small cookies]
4. Bake for 15-20 minutes or until the very top is hard and bottom golden brown.
5. Take out and let cool on a rack for at least 10 minutes.
6. Put on a plate and enjoy!
Title: Arroz Con Leche
Ingredients:
- 1 rice
- 4 milk
- 1/2 granulated sugar
- 1 lemon peel
- cinnamon
Instructions:
1. In a saucepan, cook the rice on low heat with enough water to cover, until the water has evaporated.
2. Warm up the milk, and add it to the saucepan, along with the lemon zest. Cook for about 25 minutes on low, use a wooden spoon to make sure that it doesn't stick to the bottom.
3. Add the sugar, remove from the heat, and keep moving the rice around the pan.
4. Remove the lemon peel, and serve on the desired containers. Sprinkle some of the cinnamon before serving.
Title: Layered Pistachio Dessert (Uses Jell-O Pudding Mix)
Ingredients:
- 1 1/2 flour
- 3/4 butter
- 1 walnuts
- 1 Cool Whip
- 1 cream cheese
- 1 confectioners' sugar
- 2 pistachio pudding mix
- 3 milk
Instructions:
1. Press first three ingredients into a 13" x 9" pan and bake at 350 degrees for 20 minutes. Allow to cool thoroughly.
2. Beat Cool Whip, cream cheese and confectionery sugar with electric mixer; spread over cooled crust.
3. Beat pudding mix and milk well with electric mixer on low setting. Let mixture stand until set. Then carefully spread over cream cheese layer.
4. Cover and refrigerate for one hour. Slice into 2" x 2" pieces.
5. Store refrigerated for up to five days.
Title: Chocolate Nut Icing
Ingredients:
- 200 chocolate
- 50 milk
Instructions:
1. Break the whole nut chocolate into squares and put in a suitable microwave dish. Microwave it with the milk, uncovered on 50% power for 2 minutes.
2. Stir it well and spoon it over the cake making sure that the nuts lie on top of the cake and the chocolate runs down the sides. Chill the cake in the refrigerator before serving.
Title: Gluten Free Apple Crisp
Ingredients:
- 6 apples
- 1 lemon juice
- 1 orange zest
- 1 fresh ginger
- 1 light brown sugar
- 1 1/2 ground cinnamon
- 1 salt
- 1 tapioca starch
- 3/4 butter
- 2 low-fat vanilla ice cream
- 8
- 1
Instructions:
1. Preheat oven to 350 degrees. Lightly spray a 9-inch square baking pan with nonstick cooking spray.
2. Peel, quarter, core and slice the apples 1/2-inch thick. In a medium bowl, toss the apple slices with the lemon juice, orange juice, orange zest and ginger. Transfer the apples to the prepared baking pan. Set aside.
3. In a food processor, combine the brown sugar, cinnamon, salt, rice flour and tapioca starch; pulse for 2 to 3 seconds. Add butter in tablespoons and pulse until the mixture is crumbly, with butter pieces no bigger than a pea. Sprinkle the mixture over the apples.
4. Bake 1 hour to 1 hour 10 minutes or until the apples are tender and juices are bubbling in the center. Serve topped with vanilla ice cream.
Title: Sanders Caramel Cake!
Ingredients:
- 1 hot water
- 1/2 sweet butter
- 1 confectioners' sugar
- 1 cake flour
- 2 cake flour
- 2 baking powder
- 1 baking soda
- 3/4 salt
- 1/2 unsalted butter
- 1/2 sugar
- 1 pure vanilla extract
- 1 eggs
- 2 buttermilk
- 1
Instructions:
1. Preheat oven to 350°F with rack in middle.
2. Start with the icing: place the caramels and water in a double boiler. Heat and stir until smooth and creamy. Cool.
3. Place butter in a mixing bowl, add sugar and mix at a low speed to a smooth paste. Mix at a medium speed while adding the caramel mixture. Set aside.
4. Make the cake: butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.
5. Sift together flour, baking powder, baking soda, and salt.
6. Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.
7. Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
Title: Passionfruit-Coconut Cupcakes
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 passion fruit
- 1 vanilla extract
- 1 sweetened flaked coconut
- 1/2 unsalted butter
- 1 powdered sugar
- 1/4 - 1/3 unsweetened coconut milk
- 2 -3 coconut milk powder
- 1/2 salt
Instructions:
1. Line two 12-cup muffin tins with paper liners. Preheat the oven to 350 degrees F.
2. Sift together the flour, baking powder, and salt.
3. Pour the juice and vanilla into a measuring cup.
4. In a mixer, beat the butter until soft and smooth.
5. Add the sugar and beat until light and smooth.
6. Add the egg yolks, 1 at a time, beating after each addition.
7. Stop the mixer and scrape down the sides of the bowl several times.
8. With the mixer on low speed, alternately add the flour mixture and juice, beginning and ending with the flour.
9. In another bowl, with a clean whip, beat the egg whites until stiff but not dry.
10. Stir about 1/3 of them into the batter to lighten it, then fold in the remaining whites.
11. Divide the batter evenly between the cupcake liners (they will be almost full).
12. Bake for 25 to 30 minutes, until the tops are golden and springy and a toothpick inserted in the center of one comes out clean.
13. Cool in the pans for 10 minutes, then remove the cupcakes to a wire rack to finish cooling.
14. Meanwhile, make the icing: Spread the coconut in a cake or pie pan and put into the oven to toast until lightly browned, about 10 minutes.
15. Beat the butter in a mixer until smooth, then gradually begin adding the sugar.
16. After about half of the sugar is added, pour in 1/4 cup coconut milk, beat until smooth, then scrape down the sides of the bowl.
17. Add the remaining sugar, the coconut powder (if using), the salt (which you want to balance the sweetness of the coconut), and any additional milk needed to get the texture you like.
18. Ice the cupcakes and sprinkle each one with a bit of toasted coconut.
Title: Wacky Cake
Ingredients:
- 3 flour
- 2 sugar
- 6 baking soda
- 2 salt
- 1 vinegar
- 3/4 vanilla
- 2 tap water
- 2
Instructions:
1. Place all dry ingredients in mixer bowl.
2. Blend slowly.
3. Add rest of ingredients.
4. Mix very slowly to start then mix well.
5. 9x13 cake pan.
6. Bake at 350 degrees for 30 mins.
Title: Skinny Peanut Butter PB2 Cookies
Ingredients:
- 1/4 stevia
- 1/4 light brown sugar
- 1/2 baking soda
- 1/2 salt
- 1/8 unbleached flour
- 6 egg
- 1/2 vanilla extract
- 1/8 sugar-free maple syrup
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix dry ingredients in a small mixing bowl (stevia, brown sugar, PB2, baking soda, salt, flour/protein).
3. Add remaining wet ingredients and mix to combine (egg, almond milk, vanilla, syrup).
4. Your batter will be quite sticky. If it seems like it isn't combining, add a little bit of almond milk 1 teaspoon at a time.
5. Lightly dampen your hands and roll tablespoon-sized balls of the dough and press them down onto a cooking-spray'ed cookie sheet.
6. Bake at 350 for 8-10 minutes.
Title: Apple Almond Tart
Ingredients:
- 1 all-purpose flour
- 1/3 confectioners' sugar
- 1/2 unsalted butter
- 8 cream cheese
- 1/4 granulated sugar
- 1 egg
- 1/2 pure vanilla extract
- 1/3 granulated sugar
- 1/2 ground cinnamon
- 4 granny smith apples
- 1/3
Instructions:
1. Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven.
2. Grease (or spray with Pam) a 9 inch (22 cm) springform pan.
3. Crust:
4. In the bowl of your food processor place the flour and sugar. Pulse to blend together.
5. Add butter and pulse until dough just begins to come together.
6. Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan.
7. Cover with plastic wrap and place in refrigerator while you make the filling.
8. Filling:
9. In a food processor process the cream cheese until smooth.
10. Add the sugar and mix well.
11. Blend in the egg and vanilla extract and process until smooth.
12. Remove the crust from the fridge and pour in the filling.
13. Return to refrigerator while you prepare the topping.
14. Topping:
15. Combine the sugar and cinnamon in a large bowl.
16. Toss the sliced apples in the sugar mixture.
17. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds.
18. Place the springform pan on a larger baking sheet to catch the drips.
19. Bake at 450 degrees F (230 degrees C) for 10 minutes.
20. Reduce heat to 400 degrees F (205 degrees C) and bake for 25 to 30 minutes until golden brown (apples are soft when pierced with a fork), and filling is almost set.
21. Remove from oven and place on wire rack to cool.
22. Sprinkle with confectioners sugar and serve at room temperature.
23. If there are leftovers cover with plastic wrap and refrigerate.
Title: Texas Watermelon Cake
Ingredients:
- 1 gelatin
- 1 seedless watermelon
- 1 1/3 cream cheese
- 3 butter
- 1 confectioners' sugar
- 6 watermelon juice
- 1/4
- 2
- 1/4
Instructions:
1. For cake: In a large bowol, mix all ingredients.
2. Pour into a bundt pan and bake for 35 minutes or until wooden pick inserted in cake comes out clean.
3. When cool, frost with the Watermelon Icing.
4. For icing: In a bowl, mix cream cheese and butter until fluffy.
5. Add confectioners sugar and watermelon juice; stir until blended.
Title: Star Spangled Cake
Ingredients:
- 18 unsalted butter
- 3 sugar
- 6 extra-large eggs
- 1 sour cream
- 1 1/2 pure vanilla extract
- 3 flour
- 1/3 cornstarch
- 1 kosher salt
- 1 baking soda
- 1 unsalted butter
- 1 1/2 cream cheese
- 1 confectioners' sugar
- 1 1/2 pure vanilla extract
- blueberries
- raspberries
- strawberry
Instructions:
1. Heat the oven to 350 degrees F.
2. Butter,flour an 18 by 13 by 1 1/2-inch sheet pan. Or, I like to use parchment paper.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
4. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
5. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
6. Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and strawberries for the red stripes, and icing for the white stripes, until the flag is completed. Pipe stars on top of the blueberries.
7. You can serve this cake right in the pan, or, if you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
Title: Pan- Fried Apples
Ingredients:
- 4 butter
- 1 apple
- 1 honey
- yogurt
Instructions:
1. Melt butter in a shallow pan.
2. Add apple pieces and cook over medium-high heat until golden and tender, about 10 minutes.
3. Add the honey.
4. Turn up heat a little to crisp up the outside a little.
5. Remove and let cool a little before serving.
6. Serve with cold thick yogurt.
Title: Pound Cake
Ingredients:
- 3 flour
- 3 sugar
- 5 eggs
- 1 1/4 butter
- 1/2 milk
- 1 vanilla extract
- 1 rum
- 1 salt
- 1 baking soda
- 1/2
- 1/4
- 1
Instructions:
1. In an electric blender cream together butter, sugar, butter flavored crisco until light and fluffy.
2. The mix eggs in a seperate bowl, and then add them one at a time to the sugar mixture.
3. In another bowl mix together all extracts and the milk.
4. In a seperate bowl mix together flour, baking soda, and salt.
5. after combining the sugar mixture and eggs, slowly add the flour mixture and alternate with the milk mixture.
6. You should have a batter consistency. and the taste and smell is amazing.
7. Pour the batter in either the two small pans evenly or large pan. This cake does rise so make sure to not fill the pans with the batter leave at least a half of an inch from the top or 3 quarters of an inch from the top. better safe than sorry.
8. You can use two 8 inches x`3 7/8 in x 2 15/32 in tin foil pans or a large loaf foil pan. grease the pans with a small amount of oil. Enough to get in all the corners.
Title: Pavlova
Ingredients:
- 3 water
- 3 caster sugar
- 1 vinegar
- 1 vanilla essence
- 1 cornflour
- 3
Instructions:
1. Beat egg whites until they are stiff.
2. Add cold water to the eggs, beat again.
3. Add castor sugar gradually while still beating.
4. Add vinegar, vanilla and cornflour, again, while still beating.
5. Put greased paper on a greased tray and bake at 150 degrees C (300 F) for 45 minutes.
6. Cool in the oven.
Title: Baked Apples With Apricot and Walnut Filling (Microwave)
Ingredients:
- 1/4 walnuts
- 1/4 light brown sugar
- 1/4 unsalted butter
- 1 granny smith apples
- 2
- 1/4
Instructions:
1. In a small bowl combine well the apricots, the walnuts, the brown sugar, and the butter.
2. Core the apples, making each opening large enough to hold half the apricot mixture, peel the top third of each apple, and fill the cavities with the apricot mixture.
3. Arrange the apples in a deep 2 1/2-quart microwave-safe baking dish so that they do not touch one another or the sides of the dish, pour the orange juice around them, and microwave the apples on high power (100%), covered with microwave-safe plastic wrap, for 7 minutes.
4. Pierce the plastic wrap with the tip of a sharp knife and let the apples stand covered, for 5 minutes, or until they are tender.
Title: Jack Bourbon Balls for You or the In-Laws
Ingredients:
- 1 powdered sugar
- 3 pecans
- 2 1/3 Bourbon
- 3 powdered sugar
- 1
- 1/2
Instructions:
1. Sample the Jack Daniel's to check quality.
2. Place wafers and pecans in food processor and pulse till crumbly.
3. Check the Jack Daniel's again, to be sure it is of the highest quality, pour one level cup and drink.
4. Pulse the processor.
5. Add remaining ingredients and pulse till smooth.
6. Add some more booze if you want!
7. Like who wouldn't want any more.
8. Company's coming!
9. At this point it's best to make sure the Jack Daniel's is still OK, try another shot or 2 just in case.
10. Dump the mass of brown stuff into a bowl or onto work sirface.
11. Hic-cup!
12. Sample the Jack Daniel's two give you srenghttt.
13. make into balls about 1 in rondd.
14. Make sure the Jack Daniel's didnt go bad give erself nother sqig.
15. Hic-cup Now Roll eerrself in powdered sugar and chill.
16. This mixture is sticky, so keep finger and palms of hands moist with Jack Daniel's while shaping cookies making sure to lick those fingers.
17. Was that the door bong?.
18. Don't ya feel ya can take on the world?
Title: Greek Prune Compote
Ingredients:
- 1 dried prune
- 1 water
- 1/2 sugar
- 1 honey
- 2 -3 cloves
- 1 cinnamon stick
- 1 lemon, rind of
- 1 -2 metaxa brandy
- other brandy
- sour cream
Instructions:
1. Soak the prunes overnight.
2. The next morning put them into a pan with the water, sugar, honey, lemon peel and the spices.
3. Simmer until the prunes are tender but not falling apart, about 20 minutes.
4. Remove the lemon peel.
5. Cool and stir in the Metaxa brandy.
6. Serve with a dollop of greek yoghurt or sour cream on top and the lightest sprinkling of cinnamon.