lumicero/recipes-ing2inst huggingface dataset:
Title: Homemade Chocolate Pudding Recipe
Ingredients:
- 1/3 sugar
- 1/4 cornstarch
- 1/3 salt
- 1/4 unsalted butter
- 2 vanilla extract
- 1
Instructions:
1. In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla.
2. Spoon into individual serving dishes or ramekins.
3. Serve warm or chill until ready to serve.
Title: Fruit Pizza
Ingredients:
- 1 cream cheese
- 1 sugar
- 1 vanilla
Instructions:
1. Pre-heat oven to 350 degrees.
2. Spread cookie dough on greased pizza pan[this will be your'crust'].
3. Bake for about 8 minutes and let cool completely.
4. In mixing bowl, mix vanilla, sugar, and cream cheese together until smooth.
5. Using a rubber spatula, spread cream cheese all over sugar cookie crust.
6. Finally, decorate by putting the fruit on the pizza in any design you wish and enjoy!
Title: Vegan Carrot Cake
Ingredients:
- 1 carrots
- 1 raisins
- 2 walnuts
- 1 1/2 pecans
- 1/2 whole wheat pastry flour
- 1/2 baking powder
- 2 baking soda
- 1 cinnamon
- 1 salt
- 1 ground allspice
- 1/2
- 1/4
Instructions:
1. Heat oven to 350 degrees F.
2. Lightly oil an 8-by-8-inch glass baking dish.
3. In a bowl, mix the sugar, pineapple and its juice, and the oil.
4. Stir in the carrot, raisins, and nuts.
5. In a separate bowl, mix together the remaining ingredients.
6. Gradually stir the dry mixture into the wet mixture. Batter will be rather thick.
7. Spoon batter into the baking dish and bake for about 35 minutes or until a toothpick stuck in the middle comes out clean.
8. Once the cake has cooled completely, dust it with powdered sugar or frost it with vegan "cream cheese" icing.
Title: Kahlua Chocolate Chip Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 margarine
- 2 brown sugar
- 1 granulated sugar
- 1 egg
- 1/3 pure vanilla extract
- 1/3 walnuts
- 3/4 chocolate chips
- 3/4 whole wheat flour
- 1/2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/4 cinnamon
- ground cinnamon
- Kahlua
Instructions:
1. Heat oven to 350°F.
2. In a large bowl, cream butter ( or margarine ) and sugars. Stir in egg and vanilla extract. Stir in walnuts and chocolate chips.
3. In another bowl, sift flours with baking soda, salt and cinnamon, Then add to the creamed mixture. Mix in the Kahlua ( dough should be the consistency of playdough - If too dry - add a splash of Kahlua. If too wet - add flour ).
4. Roll dough into a log and divide into 8 pieces, placing pieces on a parchment lined cookie sheet and flatten with flour dusted palm of your hand.
5. Bake for 10- 12 minutes or until done - ovens vary.
Title: Lemon-Raspberry Muffins - Gluten Free or Regular
Ingredients:
- 1 lemon
- 1/2 sugar
- 1 buttermilk
- 1/3 canola oil
- 1 egg
- 1 vanilla extract
- 1 whole wheat pastry flour
- 1 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/4 salt
- 1 1/2 raspberries
Instructions:
1. Preheat oven to 400°F Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
2. Use a vegetable peeler or zester to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
3. Combine whole-wheat flour, all-purpose flour (or gluten-free flours), baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
4. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
5. Tips & Notes:
6. MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
7. TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
8. SHOPPING TIP: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com.
9. SHOPPING TIP: Blanched almond flour can be found at www.nutsonline.com.
Title: #1 White Bottom Cupcakes
Ingredients:
- 1 cream cheese
- 1 egg
- 1/3 white sugar
- 1/8 salt
- 1 white chocolate chips
- 1 1/2 all-purpose flour
- 1 white sugar
- 1 baking soda
- 1/2 salt
- 1 water
- 1/3 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups.
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in white chocolate chips and set aside.
3. In a large bowl, mix together the flour, 1 cup sugar, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a tablespoon of the cream cheese mixture.
4. Bake in preheated oven for 25 to 30 minutes.
Title: Apple Crumb Bars
Ingredients:
- 1 old fashioned oats
- 1 1/4 all-purpose flour
- 1/2 brown sugar
- 1/2 baking powder
- 1/2 salt
- 1 butter
- 1 margarine
- 4 egg
- 1/2 golden delicious apples
- 1/4 granulated sugar
- 1/3 nutmeg
- 1/3 all-purpose flour
- 1/3 sugar
- 1/4 butter
- margarine
Instructions:
1. Heat oven to 350°F Lightly grease a 15- by 10- by 1-inch baking pan. Prepare Crumb Topping; set aside.
2. In medium bowl, combine flour, oats, and sugar. With pastry blender or fork, cut in butter until mixture is crumbly.
3. In medium bowl, combine oats, 1 cup flour, the brown sugar, baking powder, and salt; cut in butter until crumbly. Stir in beaten egg. Spread mixture evenly in pan.
4. Toss apples with sugar, remaining 1/4 cup flour, and the nutmeg. Spread apples over oatmeal layer. Sprinkle Crumb Topping in a diagonal pattern over apples. Bake 30 to 35 minutes or until apples are tender. To yield 40 bars, divide the 15-inch-long side into 8 sections. Divide the perpendicular 10-inch-long side into 5 sections.
Title: Chocolate Cherry Slice
Ingredients:
- 200 dark chocolate
- 3/4 coconut
- 1/3 caster sugar
- 1
Instructions:
1. Grease a 19cm x 29cm lamington pan, line base and sides with paper, grease paper well.
2. Melt chocolate in heatproof bowl over hot water.
3. Spread over base of prepared pan, refrigerate until set.
4. Combine coconut, sugar, cherries and egg white in a bowl.
5. Spread over chocolate.
6. Rough top lightly with a fork.
7. Bake in moderate oven for about 15 minutes.
8. Cool in pan.
9. Cut when cold.
10. Store in refrigerator.
Title: Banana Pound Cake
Ingredients:
- 1 sugar
- 3 sugar
- 1 butter
- 6 eggs
- 3 vanilla extract
- 1 1/2 flour
- 1/2 baking soda
- 3 sour cream
- 1/4
- 1
Instructions:
1. Preheat oven to 325 degrees and grease a bundt pan with cooking spray.
2. Sprinkle tablespoon of sugar onto pan. Set aside.
3. In a large bowl, beat butter and sugar until fluffy, about 5 minutes.
4. Once fluffy, add eggs, one at a time, beating well after each addition.
5. Add mashed bananas and extracts.
6. In a seperate bowl, mix together flour and baking soda.
7. Add flour mixture alternatley with the sour cream to the butter mixture.
8. Pour finished batter into the prepared bundt pan and bake for 75-85 minutes.
9. Enjoy!
Title: No Crust Low Calorie Strawberry Pie
Ingredients:
- 24 fresh strawberries
- 1 fat-free sugar-free instant vanilla pudding mix
- 1 sugar-free strawberry gelatin
- 2 water
Instructions:
1. Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan.
2. In a medium saucepan combine pudding mix, gelatin mix and water. Stir well and bring to a full boil.
3. Pour mixture over strawberries and refrigerate for 6 hours.
4. Top with light fat free frozen whipped topping if desired.
Title: Fruit Salsa Sundaes With Crispy Cinnamon Ribbons
Ingredients:
- 3 flour tortillas
- 1 1/2 sugar
- 1/2 cinnamon
- 1 lime
- 1 strawberries
- 2 kiwi
- 4
Instructions:
1. For tortilla ribbons, preheat oven to 400°F Arrange tortillas on cutting board.Brush lightly with water using a pastry brush.Combine sugar and cinnamon and.
2. sprinkle evenly over tortillas. Stack tortillas and cut into 1/4-inch-wide strips.
3. Gently toss tortilla strips and arrange in an even layer on a cookie sheet. Bake 15-18 minutes or until light golden brown and crisp.
4. Remove from oven; cool completely.
5. For salsa, zest lime to measure 1 teaspoon zest using a.
6. zester. Finely snip zest using Kitchen Shears. In a small bowl,combine jelly and lime zest.
7. Hull strawberries, then coarsely chop. Add strawberries to jelly mixture.
8. Slice kiwi and cut slices into quarters. Add to jelly mixture; mix gently.
9. Scoop frozen yogurt into small bowls using Ice Cream Dipper; top with salsa and tortilla ribbons.
10. Yield: 8 servings or 16 sample servings.
Title: Lighter Pumpkin Cake Roll
Ingredients:
- 3 eggs
- 3/4 sugar
- 2/3 canned pumpkin
- 1/2 all-purpose flour
- 3/4 ground cinnamon
- 2 baking powder
- 1 ground ginger
- 1 nutmeg
- 1/4 clove
- 1/4 salt
- 1/2 confectioners' sugar
- 1 confectioners' sugar
- 1 reduced-fat cream cheese
- 6 butter
- 1 vanilla extract
- 1/2
Instructions:
1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes.
2. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract.
3. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.
4. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes.
5. Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
6. For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy.
7. Unroll cake; spread filling evenly over cake to within 1/2 inches of edges. Roll up again. Cover and refrigerate for 1 hour before serving.
Title: Spice and Coconut Cookies
Ingredients:
- 1/2 coconut milk
- 1/2 pitted dates
- 1/2 vegetable shortening
- 1/2 butter
- 1 1/2 granulated sugar
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 2 eggs
- 3 all-purpose flour
- 1 1/2 powdered sugar
- 1 1/4 milk
- coconut
Instructions:
1. in a small saucepan, combine coconut milk and mulling spice.
2. Bring just to boiling; reduce heat to low.simmer, covered over low heat for 5 minutes.
3. strain mixture through a fine mesh sieve; discard mulling spice.
4. reserve 2 tbls of the spiced coconut milk mixture, cover and chill for use in frosting.
5. add chopped dates to remaining mixture -- cover date mixture and set aside.
6. for cookie dough.
7. in a large mixing bowl, beating shortenig and butter with an electric mixer on medium to high speed for 30 seconds.
8. add granulated sugar, cream of tartar, baking soda and salt; beat until combined.
9. beat in eggs until combined. Beat in as much flour as you can.
10. stir in any remaining flour.
11. stir in the date mixture.
12. cover and chill for 2-4 hours or until easy to handle.
13. preheat oven to 375*.
14. shape dough into 1" balls.
15. place balls 2" apart on an ungreased cookie sheet.bake in preheated oven for 8-10 minutes or until lightly browned.
16. transfer cookies to a wire rack and cool.
17. meanwhile to prepare frosting -- in a small bowl, stir together powdered sugar and reserved coconut milk mixture.
18. add enough milk (1-2 tsps) to make a frosting of desired consistency.
19. spread or drizzle cooled cookies with frosting.if desired.sprinkle with toasted coconut.
20. to store cookies, place them in layers seperated by waxed paper in an airtight container, cover.
21. store at room temperature for up to 3 days or freeze unfrosted cookies up to 3 minths.
22. thaw cookies and then frost.
Title: Spicy Pumpkin Pudding
Ingredients:
- 1 skim milk
- 1/3 cornstarch
- 2 egg
- 1 brown sugar
- 1/4 pumpkin
- 3/4 pumpkin pie spice
- 1 salt
- 1
Instructions:
1. Pour milk into a 1-qt casserole. Microwave, uncovered, at High 3 minutes. Remove from microwave.
2. Add orange juice and remaining ingredients; stir with a wire whisk. Cover with heavy-duty plastic wrap and microwave at High 4 minutes. Remove from microwave and uncover; stir well.
3. Pour mixture evenly into individual dessert dishes. Chill thoroughly.
Title: Chocolate Crackles
Ingredients:
- 4 icing sugar
- 1 1/2 Copha
- 1
- 3
- 250
- 24
Instructions:
1. Mix first 4 ingredients together in a bowl, pour melted copha in and mix well.
2. Put in patty cups and refrigerated until chilled.
Title: Chocolate Shadow Cake
Ingredients:
- 4 water
- 3 sugar
- 1 1/4 cream of tartar
- 1 salt
- 1 vanilla extract
- 1 bittersweet chocolate
- 3 unsalted butter
- 4 light corn syrup
- 4 sugar
- 2 all-purpose flour
- 2 cocoa powder
- 1 3/4 baking powder
- 3/4 baking soda
- 1 1/2 salt
- 1 1/2 vanilla extract
- 1 eggs
- 2 milk
- 2 boiling water
- 1
- 1/2
- 1
Instructions:
1. For the cake:
2. Heat oven to 350* F.
3. Grease and flour two 9 inch round or 3- 8 inch round baking pans.
4. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla: beat on medium speed for 2 minutes.
5. Stir in boiling water (batter will be thin). Pour into pans.
6. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
7. Cool 10 minute remove from pans to wire racks. Cool completely.
8. Frost with icing below.
9. For the icing:
10. Whisk egg whites, water, sugar, cream of tartar, and salt in a large heat- resistant bowl set over medium sauce pan filled with 1/2 inch of barely simmering water (don't let bowl touch water).
11. With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes.
12. Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.
13. To Assemble:
14. Spread 1 cup icing on bottom cake layer.
15. Repeat with second cake layer and additional 1 cup icing.
16. Top with final cake layer and spread top and sides with remaining icing.
17. To Decorate:
18. Place chocolate, butter and corn syrup in large heat-resistant bowl set over medium saucepan filled with 1/2 inch of barely simmering water (don't let bowl touch water) Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes.
19. Spoon 1/4 cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it ti drip about half-way down the sides.
Title: Mom's Apple Crisp
Ingredients:
- 5 sliced apples
- 1/2 sugar
- 1/2 cinnamon
- 1/2 hot water
- 1 butter
- 1 sugar
- 1 flour
- 1 baking powder
- 2 butter
- 1 egg
Instructions:
1. Preheat your oven to 350°F (325°F in a glass pan.).
2. Slice apples in 9"x9" in square pan.
3. Mix cinnamon and sugar. Add cinnamon mixture to apples.
4. Add hot water. Dot with butter.
5. Cover pan tightly with aluminum foil.
6. Let simmer over very low heat (on stovetop) while preparing crust layer.
7. Mix dry ingredients and add butter.
8. Add beaten egg. Mix well.
9. Finish mixing with fingers.
10. Drop pieces of stiff batter onto the boiling apples. Spread out to make a layer.
11. Bake for 30 minutes or until crust is light brown.
Title: Praline Grahams
Ingredients:
- 5 1/3 graham crackers
- 3/4 butter
- 1/2 sugar
- 1 pecans
Instructions:
1. Seperate each cracker into four sections.
2. Arrange in a jellyroll pan with edges touching.
3. Melt butter in a saucepan; stir in sugar and pecans.
4. Bring to a boil; cook 3 minutes, stirring frequently.
5. Spread mixture evenly over graham crackers.
6. Bake at 300 for 12 minutes.
7. Remove from pan and cool on wax paper.
Title: Devil's Food Cake Soaked in Rum
Ingredients:
- 2 flour
- 1 baking soda
- 3/4 salt
- 1 1/2 sugar
- 1/2 vegetable shortening
- 1 butter
- 1 buttermilk
- 2 vanilla
- 3 eggs
- 3 -6 chocolate
- dark rum
Instructions:
1. Mix flour, soda, salt and sugar into food processor.
2. Pulse with metal blade; set aside.
3. Cream shortening in mixer until soft.
4. Add sifted dry ingredients and 3/4 cups milk.
5. Mix till well blended.
6. Add vanilla, eggs, and melted chocolate, and remaining milk.
7. Beat 1 minute longer.
8. Pour into well greased and floured 2 9-inch layer pans.
9. Bake in 350 degreeee oven for 30 minutes.
10. Set on wire rack for 5 minutes then invert; poke holes with fork all over one side of cake and pour rum on both layers.
11. Let rest for 30 minutes or overnight.
12. Then frost with my Recipe #51345.
Title: Peruvian Caramel Sauce
Ingredients:
- 1 evaporated milk
- 2 milk
- 1/2 baking soda
- 1 1/2 brown sugar
- 1/4 water
Instructions:
1. Heat evaporated milk, milk and bing soda to boiling; remove from heat.
2. Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved. Add milk mixture. Cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour. Pour into bowl, cover and refrigerate at least 4 hours.
Title: Zesty Orange Olive Oil Cake
Ingredients:
- 2 eggs
- 2/3 sugar
- 1 orange, zest of
- 1 lemon, zest of
- 1/2 olive oil
- 1/2 flour
- 1 1/2 baking powder
- 1
Instructions:
1. Whisk eggs & sugar together till well combined.
2. Add orange & lemon zest.
3. Stir in olive oil & orange juice.
4. Stir flour & baking powder in with silicone spatula, do not over mix, batter will be slightly lumpy.
5. Pour into greased 8" bundt or round cake pan.
6. Bake at 350 for 45 minutes.
7. Cool in pan for 5 minutes then turn out onto wire rack.
Title: Butter Frosting
Ingredients:
- 3 powdered sugar
- 1/3 butter
- 1 milk
- 1 vanilla
Instructions:
1. Combine all ingredients except milk in small bowl.
2. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency.
3. Makes 1 1/2 cups.
4. Variations:
5. Cocoa Frosting - stir in 1/2 cup unsweetened cocoa. Increase milk to 5 to 6 tablespoons.
6. Peppermint Frosting - stir in 1 teaspoons peppermint extract and 3 to 4 drops red food color.
Title: Swedish Sandwich Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 sugar
- 1 egg
- 1 all-purpose flour
- 2 - 2 1/4 red currants
- 3
- 2/3
Instructions:
1. Grease and flour cookie sheets; set aside.
2. Beat butter and 1/2 cup sugar in large bowl with electric mixer at medium speed until light and fluffy.
3. Beat in 2 egg yolks.
4. Gradually add 1 1/2 cups flour; beat at low speed until well blended.
5. Stir in additional flour with spoon to form stiff dough.
6. Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, at least 2 hours.
7. Preheat oven to 375°F.
8. Unwrap 1 disc and place on lightly floured surface.
9. Roll out dough with lightly floured rolling pin to 3/16-inch thickness.
10. Cut dough with floured 2 1/4-inch round cookie cutter.
11. Place cutouts 1 1/2 to 2 inches apart on prepared cookie sheets.
12. Gently knead dough trimmings together; reroll and cut out more cookies.
13. Unwrap remaining dough disc and place on lightly floured surface.
14. Roll out dough with lightly floured rolling pin.
15. Cut dough with floured 2 1/4-inch scalloped cookie cutter.
16. Cut 1-inch centers out of scalloped cookies.
17. Place cutouts 1 1/2 to 2inches apart on prepared cookie sheets.
18. Cut equal numbers of round and scalloped cookies.
19. Beat egg white in small cup with wire whisk.
20. Combine almonds and remaining 2 tablespoons sugar in small bowl.
21. Brush each scalloped cookie with egg white; sprinkle with sugar mixture.
22. Bake all cookies 8 to 10 minutes or until firm and light golden brown.
23. Remove cookies to wire racks; cool completely.
24. To assemble sandwich cookie, spread about 1/2 teaspoon currant jelly over flat side of each round cookie; top with flat side of scalloped cookie.
25. Repeat with remaining cookies and jelly.
26. Store tightly covered at room temperature or freeze up to 3 months.
Title: Sandra Lee - Mint Wafers
Ingredients:
- 2 butter
- 2 shortening
- 2
- 24
Instructions:
1. Melt the chocolate chips and butter in a small bowl in the microwave on 50% power in 2 or 3 (30 second) intervals.
2. Whisk after each interval.
3. Add extract to chocolate after it is melted and smooth.
4. Place vanilla wafers on aluminum foil and pour melted chocolate over each, covering completely.
5. Let sit for 10 minutes or until set.
Title: Peachy Pineapple Upside-Down Cake
Ingredients:
- 1/4 butter
- 1 brown sugar
- 15 maraschino cherries
- 15 crushed pineapple
- 1 eggs
- 1
- 1/3
- 3
Instructions:
1. Heat oven to 325 degrees.
2. In a 13X9 inch pan, melt butter in oven.
3. Sprinkle brown sugar evenly over butter.
4. Place maraschino cherry in center of each peach half; place cut side down on the brown sugar (cherries will be on the bottom).
5. Spoon pineapple around peaches.
6. Add enough water to reserved pineapple juice to measure 1 1/4 cups (I used pineapple juice and fruit juice out of the peach cans!).
7. In a large bowl, beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds. Beat on med speed 2 minutes, scraping bowl occasionally. Pour batter over peaches and pineapple.
8. Bake 1 hour or until toothpick inserted in center of cake comes out clean and top is VERY DARK GOLDEN BROWN.
9. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn pan and plate over. Leave pan over cake 1 minute so topping can drizzle over cake.
10. Cool 30 minutes. Serve warm or cool.
Title: Pecan-Orange Snowballs
Ingredients:
- 1 butter
- 1/3 sugar
- 2 flour
- 2 pecans
- 2 vanilla
- 1 confectioners' sugar
- 1
Instructions:
1. In the large bowl of an electric mixer, cream together the butter and sugar.
2. Stir in the flour, pecans, orange rind and vanilla.
3. Shape the dough into walnut-size balls.
4. Bake the balls on ungreased cookie sheets on the cent er rack of the oven at 300 degrees for 20 to 30 minutes.
5. Cool the balls slightly and roll
Title: Paradise Ponchikehs
Ingredients:
- 1 water
- 4 margarine
- 1 flour
- 4 eggs
- 1 light corn syrup
- 2 vanilla extract
- 1 margarine
- 1 sugar
- 1 cornstarch
- 1/2 margarine
- 1
- 2
- 1
Instructions:
1. Bring the water to a boil.
2. Add margarine and continue boiling until it melts.
3. Add the flour and mix with a wooden spoon until the mixture forms a ball and leaves the sides of the pan.
4. Remove from the heat.
5. Beat in the eggs one at a time.
6. Each egg should be completely incorporated before another is added.
7. Heat oil for deep frying.
8. When the oil is hot, drop in dough from a teaspoon or press through a pastry bag.
9. Let puff and turn as needed to assure even browning.
10. Remove from oil with slotted spoon.
11. Drain on paper towels.
12. Serve hot with warm sauce.
13. -----CHOCOLATESAUCE----------.
14. Combine the syrup and chocolate in a saucepan.
15. Heat over low heat until the chocolate melts.
16. Remove from the heat; add the vanilla and margarine.
17. Mix well.
18. Keep warm and serve warm.
19. -------ORANGESAUCE:-------.
20. Mix the orange juice, sugar and cornstarch in a saucepan.
21. Bring to a boil and boil for 1 minute.
22. Stir constantly to prevent lumps.
23. Remove from heat and let cool a little.
24. Add the margarine, orange liqueur, lemon juice and orange rind.
25. Mix well.
26. Keep warm and serve warm.
Title: Hershey's Bar Pie
Ingredients:
- 12 marshmallows
- 16 milk
- 1/3 heavy cream
- 1/2 9-inch graham cracker crust
- 1
Instructions:
1. Combine first 3 ingredients in top of double boiler. Melt over boiling water---do not boil!
2. Let cool.
3. Add whipping cream with electric mixer. Add to chocolate mixture.
4. Pour into baked pie shell and refrigerate at least 2 hours.
5. *** Idea for Substitution that taste excellent: Substitute 12 oz. Hershey with 6 packages of Reese's peanut butter cups (contain 2 in a package) OR 12 oz. Reese's peanut butter chips!