lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Pineapple Blueberry Crunch Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 blueberries
- 3 sugar
- 1/2 butter
- 1/2 pecans
- 1 1/2 walnuts
Instructions:
1. Set oven to 350 degrees F.
2. Grease a 13 x 9-inch baking dish.
3. Spread the pineapple with the juice on the bottom of the baking dish, then sprinkle the cake mix on top of the pineapple.
4. Sprinkle the blueberries then sugar.
5. Drizzle the melted butter over the blueberries and sugar.
6. Top with chopped nuts.
7. Bake for about 45 minutes, or until bubbly.
Title: Peanut Butter Cookies (By Laura Secord )
Ingredients:
- 1 1/4 flour
- 1/4 baking soda
- 1/4 salt
- 1/2 butter
- 1/4 sugar
- 1/2 light brown sugar
- 2/3 peanut butter
- 2/3 egg
- 1
Instructions:
1. Set oven to 350°F.
2. Lightly grease a large baking sheet.
3. In a large mixing bowl sift together flour, baking soda and salt.
4. In the bowl of a mixer fitted with the paddle attachment, cream together butter, white sugar, and maple extract.
5. Beat in brown sugar and peanut butter and continue to beat until smooth (about 2 minutes).
6. Add in egg and beat for another 1-2 minutes.
7. Reduce the speed and add in the dry ingredients in 3 additions, mixing well until a stiff dough forms.
8. Shape the dough into small balls and place 2-inches apart on the prepared baking sheet.
9. Press down with a fork to flatted.
10. Bake for about 12-15 minutes or until golden brown.
Title: Chocolate Ginger Spice Muffins
Ingredients:
- 1 1/2 all-purpose flour
- 1 whole wheat flour
- 1/4 salt
- 1/2 baking powder
- 2 baking soda
- 1/2 water
- 3/4 molasses
- 1 brown sugar
- 1/2 ground ginger
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 ground cloves
- 1/2 unsweetened applesauce
- 1/4 canola oil
- 1/4 eggs
- 2
- 25
Instructions:
1. Heat oven to 350°F Line muffin cups (2 1/2 inches in diameter) with paper bake cups.
2. Combine flour, cocoa, salt, baking powder and set aside.
3. Stir together hot water, brown sugar, ginger, cinnamon, nutmeg, cloves, apple sauce, canola oil and eggs in a large bowl. Add dry ingredients, stirring until just moistened. Stir in chocolate pieces. Fill muffin cups about 1/2-full with this batter.
4. Bake 20 to 25 mins or until wooden tooth pick inserted in the center comes out clean.
5. Cool in pan for 10 mins, remove to wire rack and cool completely.
Title: Easy Cut Rugelach
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1 unsalted butter
- 8 cream cheese
- 1/2 sugar
- 4 sugar
- 1 cinnamon
- 1 dried cherries
- 1 cranberries
- 1 1/4 walnuts
- pecans
- milk
Instructions:
1. Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7- by 5- inch rectangle. Chill until firm, 8 to 24 hours.
2. Put oven rack in middle position and preheat oven to 350°F Line bottom of a 1- to 1 1/2-inch-deep large shallow baking pan with parchment paper.
3. Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.
4. Whisk 1/2 cup sugar with cinnamon.
5. Arrange 1 dough rectangle on work surface with long side nearest you. Spread 1/4 cup preserves evenly over dough with offset spatula. Sprinkle 1/4 cup raising and a rounded 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.
6. Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch-intervals. (If dough is too soft to cut, chill until firmer, 20 to 30 minutes.).
7. Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through.
Title: Cream Puff Pyramids
Ingredients:
- 2 cherry pie filling
- 32 powdered sugar
- 1
- 3
Instructions:
1. In a saucepan, warm cherry pie filling over medium-low heat just until heated through.
2. Place 4 cream puffs on each plate.
3. Place melted chocolate in a small resealable bag; cut a small hole in a corner of the bag. Spoon about 1/4 of the warmed pie filling over the cream puffs; drizzle with chocolate.
4. Dust pyramids with powdered sugar; garnish with whipped cream.
Title: French Chocolate Cake
Ingredients:
- 9 bittersweet chocolate
- 1 butter
- 1/2 sugar
- 2 brandy
- 5 eggs
- 1 all-purpose flour
- powdered sugar
- sour cream
Instructions:
1. Preheat oven to 350°F.
2. Generously grease a 9-2-inch springform pan.
3. Line the bottom with parchment paper and grease.
4. Wrap the bottom and sides with foil to prevent water from seeping through in cooking In a saucepan, over low heat, melt the chocolate, butter and sugar, stirring frequently until smooth.
5. Remove from the heat, cool slightly and stir in the brandy or liqueur In a large bowl, beat the eggs lightly for 1 minute.
6. Beat in the flour, the slowly beat in the chocolate mixture until well blended.
7. Pour into the pan. Place the springform pan in a large roasting pan.
8. Add enough boiling water to come 3/4 inch up the side of the springform pan.
9. Bake for 25-30 minutes, until the edge of the cake is set but the center is soft.
10. Remove the springform pan from the oven and remove the foil.
11. Cool on a cooling rack.
12. The cake will sink in the center and have it's classic slim form and it cools.
13. Don't worry if the top cracks slightly Remove the sides of the springform pan and turn the cake onto a wire rack.
14. Lift the pans base off and carefully peel the parchment paper off the bottom of the cake.
15. Leave the cake on the rack until it cools completely.
16. Cut 6 strips of parchment paper 1-inch wide and place the randomly over the cake.
17. Dust with the powdered sugar, then carefully remove the paper.
18. Slide the cake onto a serving platter and serve with the whipped or sour cream.
Title: Pumpkin Hand Pies
Ingredients:
- 1/2 pumpkin puree
- 3 sugar
- 2 eggs
- 1 pumpkin pie spice
- 1 confectioners' sugar
- 1/2 maple syrup
- 3
Instructions:
1. Preheat oven to 375 degrees F. Line a sheet tray with parchment paper.
2. In a medium bowl, whisk together the pumpkin, sugar, 1 egg and spice. Lightly beat the remaining egg and set aside.
3. On a lightly floured clear work surface, unroll pie crust. Cut 5 pumpkin shapes from each pie crust. Evenly space 5 pumpkin cut-outs onto parchment lined baking sheet. Evenly dollop the filling into the center of each of the 5 pumpkin cut-outs. Using a small pastry brush, brush the outside edge of each pumpkin on the baking sheet. Top each with a second pumpkin cut-out, using a fork to seal the edge. Brush tops with egg wash. Using a very sharp paring knife place a couple slashes into the top pie dough to vent.
4. Bake for 12-15 minutes, or until browned and crispy and filling is hot. Remove and let cool on a wire rack. When pies have cooled, whisk together the confectioners’ sugar with the maple syrup until smooth. Drizzle tops of pies with glaze and serve.
Title: Pavlova.
Ingredients:
- 2 caster sugar
- 100 cornflour
- 1 white vinegar
- 1 passion fruit
- 150 red currants
- 3
Instructions:
1. Preheat oven to 200 degrees Celsius Prepare baking tray lined with baking paper.
2. Put egg whites in a bowl with vinegar.
3. In a separate bowl, mix cornflour and sugar.
4. Prepare a tablespoon. Beat egs whites on high until soft peaks form, then add the sugar mixture one tablespoon at a time, waiting for each tablespoon to become thoroughly incorporated before adding the next.
5. Beat until hard, glossy peaks form.
6. Spoon into 4 individual mounds on the paper.
7. Put them in the oven and immeditely turn the heat down to 110-120 degrees Celsius.
8. Bake for 15 minutes. Switch off the oven and leave them in to cool.
9. Beat whipped cream until firm peaks form. Put each meringue onto an individual plate.
10. Dollop cream on top, then passion fruit and red currants.
11. Enjoy.
Title: Gajar Ka Halwa
Ingredients:
- 2 carrots
- 2 ghee
- 2 milk
- 10 sugar
- 1 raisins
- 1 cardamom powder
- 1
Instructions:
1. Heat the ghee in a big pan ; add the carrots and saute on a medium flame for 4 to 5 minutes, while stirring continuously.
2. Add the milk, mix well and cook for 10-15 minute.
3. Add the sugar, mix well and cook on a medium flame until ghee come up,when ghee started floats over halwa stop cooking.
4. Add the raisins, almonds and cardamom powder and cook for another 1 minute.
5. Serve hot or warm.
Title: Sharells Choc Raspberry Cake
Ingredients:
- 225 dark chocolate
- 5 eggs
- 175 sugar
- 2 vanilla
- 150 instant coffee
- 1 fresh raspberries
- 150
Instructions:
1. Grease and flour tin
2. Add in bowl 1 egg and 4 yolks and ½ sugar bowl and beat.
3. Whisk whites and grad add remaining sug to soft peaks fold half then choc then other whites almonds and coffee and then raspberries.
4. 170 oven 45mins turn off and leave 15 mins.
5. Make ganache ½ c cream and 220g dark choc.
6. Heat cream and stir in choc
7. Pour over cooled cake.
Title: Cream Cheese Cut-Out Cookies
Ingredients:
- 1 sugar
- 1 butter
- 3 cream cheese
- 1/4 salt
- 1 vanilla extract
- 1 flour
- 2 1/4
Instructions:
1. Cream sugar, butter, cream cheese, salt, extract, and egg yolk until light. Add flour blending well. Chill dough several hours or overnight.
2. When ready to bake, preheat oven to 375°F.
3. Using a section at a time, roll dough to 1/8 inch thickness on a floured cloth. Cut into desired shapes and bake on an ungreased cookie sheet for 7-10 minutes or until light golden. Cool on rack.
Title: Black Forest Thumbprint Cookies
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 butter
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1 1/2 maraschino cherries
- 48 sweetened condensed milk
- 3/4
- 1/2
Instructions:
1. Cream butter and sugar. Add egg and vanilla. Beat well. Add dry ingredients until combined. Shape into 48 - 1 inch balls. Place on ungreased cookie sheet and make thumbprint in center of each cookie. Place a maraschino cherry into each indentation.
2. Melt chocolate chips and condensed milk just until soft. Stir in 4 tsp cherry juice and spoon about 1 tsp of frosting on top to cover cherry. Add more cherry juice if frosting needs to be thinned. Bake at 350F for 8-10 minutes.
Title: Pecan Muffins in Blood Orange Syrup
Ingredients:
- 5 eggs
- 1 white sugar
- 100 pecans
- 50 all-purpose flour
- 50 semolina flour
- 1/2 orange, zest of
- 1 orange, zest of
- 1 white sugar
- 1 honey
- 425
- 1
- 300
Instructions:
1. Preheat fan-forced oven to 170 degrees centigrade. Grease a muffin tray with 12 holes.
2. Muffins;.
3. Whisk egg whites and a pinch of the white sugar with an electric mixer until stiff peaks form.
4. In a separate bowl, add zest of 1/2 blood orange and remainder of the sugar to the egg yolks. Whisk with an electric mixer till the yolks turn a pale yellow colour.
5. Chop pecans in a food processor until coarsely chopped.
6. Fold pecans, flour and semolina flour into egg whites. Fold yolk mixture in gently to combine. Fold gently to keep fluffiness in mixture.
7. Spoon mixture evenly into muffin tray and cook in preheated oven for 18 minutes.
8. Syrup:
9. Add zest of 1 blood orange, the white sugar, orange and blood orange juices to a heavy based saucepan.
10. Cook on high heat, stir to dissolve sugar. Cook until it comes to a boil.
11. Turn heat to low and simmer gently until it thickens slightly (about 8 minutes). Set aside.
12. Garnish:
13. Whip cream until stiff. Fold honey through the cream.
14. Make 12 blood orange segments by cutting each orange into 6 pieces and remove the skin.
15. Serving:
16. Take muffins out of oven and run a small spatula around each muffin to ensure they are not stuck to the pan.
17. While syrup and muffins are still hot, pour 2 small ladles of syrup over each muffin while they are still in the muffin tray, reserving 125ml for serving.
18. Serve one muffin with a tbsp of the whipped cream and honey mixture and a blood orange segment. Drizzle with 1 tbsp reserved syrup.
Title: County Fair Red Velvet Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 2 flour
- 2 salt
- 2 buttermilk
- 1 vanilla
- 1 baking soda
- 1 vinegar
- 1 flour
- 1 milk
- 3 sugar
- 1 butter
- 1 vanilla
- 1/2
Instructions:
1. Cream shortening with sugar; add eggs.
2. Combine cocoa and food coloring to make a paste.
3. Stir into creamed mixture.
4. Sift four and salt together.
5. Then with electric mixer at medium speed, add alternately with buttermilk to mixture.
6. Blend well; add vanilla.
7. Combine vinegar and soda and while still foaming, add to batter.
8. Do not beat; instead stir gently.
9. Bake in 2 greased and floured layer cake pans at 350° for 30-35 minutes.
10. Icing: Cook flour and milk over medium heat until thick, stirring constantly.
11. Cool.
12. Add sugar, butter and vanilla.
13. Beat at high speed until smooth and creamy.
14. Spread on cooled cake.
15. Icing will take a length of time to set; it resembles whip cream when cool.
Title: English Trifle
Ingredients:
- 1/3 sugar-free strawberry gelatin
- 1 boiling water
- 1 cold water
- 1 strawberry
- 1 sugar
- 1 unsweetened pineapple chunks
- 8 firm banana
- 1 fresh strawberries
- 2 nonfat milk
- 2 sugar-free instant vanilla pudding mix
- 1 strawberry
- 8
- 1/4
- 1
Instructions:
1. In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Let remaining gelatin stand at room temperature.
2. Place half of cake cubes in a 3-qt. trifle bowl. In a small bowl, combine mashed strawberries and sugar; spoon half over cake.
3. Drain pineapple, reserving 1/4 cup juice. Cut pineapple chunks in half; arrange half over mashed strawberries. Toss banana slices with reserved pineapple juice; arrange half of slices over pineapple. Top with 1 cup sliced strawberries. Spoon refrigerated gelatin over fruit. Refrigerate trifle and remaining gelatin mixture for 20 minutes.
4. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half of pudding over trifle. Repeat all layers. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds; garnish with the strawberry.
Title: Peanut Butter Cream Sandwich Cookies
Ingredients:
- 1/2 chunky peanut butter
- 1/2 shortening
- 1 brown sugar
- 1 egg
- 1 vanilla
- 1 baking soda
- 1/8 salt
- 1 1/4 all-purpose flour
- 1/2 granulated sugar
Instructions:
1. For Cookies:.
2. Preheat oven to 350 degrees.
3. In a bowl, beat peanut butter and shortening with electric mixer on medium speed for 30 seconds.
4. Add brown sugar, egg, and vanilla. Beat untill combined, scraping sides of bowl.
5. Beat in baking soda, salt, and as much flour as you can. Stir in any remaining flour.
6. Form dough into balls, using a level teaspoon each. Place 11/2 inches apart on ungreased baking sheet. Flatten by making crisscross marks with the tines of a fork dipped in sugar.
7. Bake 7 to 8 minutes. Cool on baking sheet 1 minute then transfer to wire rack.
8. For Peanut Cream Filling mix 3/4 cup chunky peanut butter, 3/4 cup marshmellow cream, 3 tablespoons milk, 3/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cumin.
9. Spread one teaspoon of Peanut Cream Filling on flat side on one cookie and top with another cookie.
10. Store in airtight container for 3 days. You can freeze unfilled cookies for up to a month.
11. You can also make the cookies from a package mix and use this cream filling recipe.
Title: Cherry Chex Dessert
Ingredients:
- 2 1/2 brown sugar
- 2/3 coconut
- 1 butter
- 2/3 margarine
- 1 cream cheese
- 8 confectioners' sugar
- 1 1/2 cherry pie filling
- 1
Instructions:
1. Mix Chex, sugar, coconut and butter together.
2. Spread 3/4 of mixture in a 9 x 13-inch pan.
3. Mix whipped topping, cream cheese and confectioners sugar together and spread over crust.
4. Spread cherry pie filling on top.
5. Sprinkle remaining crumb mixture on top and refrigerate.
Title: Cherry Almond Ginger Cookies
Ingredients:
- 2 1/2 flour
- 1 sugar
- 1/2 baking soda
- 1 butter
- 2 eggs
- 1/8 salt
- 1 candied ginger
- 1/4 dried cherries
- 1/2
Instructions:
1. Preheat oven to 325ºF.
2. In a food processor, mix the flour, sugar, butter, Cherries, ginger, salt and baking soda until it forms little balls.
3. Add the eggs and almond extract.
4. Roll out the dough on floured surface. Cut with 2 1/2 inch cookie cutter.
5. Place on greased cookie sheet. Bake for 25 minutes. makes about 30 cookies.
Title: Orange Slices in Orange Mousse
Ingredients:
- 6 oranges
- 2 orange zest
- 1 sugar
- 2 orange, rind of
- 100 sugar
- 2 water
- 100
- 1
- 2
Instructions:
1. Wash oranges with hot water, scrubbing well.
2. Grate 1 ts of zest from one orange; cut the peel of another orange into fine julienne strips.
3. Cook the orange julienne: measure sugar, water and orange strips into a saucepan and simmer until liquid has evaporated. Arrange orange strips on baking parchment in swirls and allow to cool.
4. Juice one orange (you should get about 100 ml of juice). Peel and slice the remaining five oranges and also remove all the white pith and membranes surrounding the slices.
5. Now make the orange sauce: place egg yolks, orange juice, grated zest and sugar on top of a double boiler. Heat gently and whip until the mixture is thick and pale yellow, and tiny bubbles form. Remove from heat.
6. Add liqueur and vanilla sugar and keep whisking until the mixture has cooled down. Keep sauce in the fridge until ready to serve.
7. Just before serving, whip whipping cream until stiff peaks form. Fold whipped cream into orange sauce.
8. Divide orange slices between dessert bowls and spoon orange mousse on top. Garnish with orange julienne swirls.
Title: Corn Flakes Fruit Pizza
Ingredients:
- 4 sugar
- 2 margarine
- 2 light corn syrup
- 2 light cream cheese
- 2 marshmallow creme
- 1
- 3
Instructions:
1. Preheat oven to 350°F.
2. In a bowl combine corn flakes, sugar, margarine, and corn syrup.
3. Press mixture evenly and firmly in bottom of 12-inch pan.
4. Bake for 5 minutes, cool completely.
5. Combine cream cheese and marshmallow creme, spread over crust.
6. Arrange fruit over cream cheese mixture.
7. Chill for 1 hour.
8. Cut into slices.
Title: 1 Minute Cake
Ingredients:
- 2 flour
- 1 sugar
- 1/4 baking powder
- 2 cocoa powder
- 1 salt
- 2 milk
- 1/4 vanilla extract
- 3/4
Instructions:
1. Mix all dry ingredients. Add milk, vanilla extract and oil and until well blended. Spray a 10 to 12 ounce microwave-safe cup with cooking spray. Pour the batter into the cup.
2. Microwave at full power for 1 minute. Depending upon the strength of your microwave and shape of your cup or container, you may need to cook the cake longer in 15 second increments until done.
3. Microwave?!?! I can see some eyes rolling!
4. Don't worry. As long as you don't overcook, it won't turn rubbery. Since it contains no eggs, you don't have to worry about salmonella with the short cooking time. Also, the cake will puff up so don't fill a very small container. It needs some room to rise.
5. It's not a fancy cake but when you eat it warm with whipped cream, ice cream or a chocolate glaze, it tastes pretty good. It's great for when you're craving for something sweet but don't want the temptation of an entire cake in your house. Plus, it's super fast to make.
6. This recipe is pretty versatile.
7. You can change the flavor of the cake by adding drops of various extracts: almond, mint, etc.
8. You can add chocolate chips, dollops of jam, mini candy bar, peanut butter cup, shredded coconut etc.
9. If you don't like chocolate and want to make a white cake, you can omit the cocoa and add an extra tsp of flour (to make up for some of the lost dry measurement), and candied ginger, various spices, citrus extracts or anything you like.
10. You can substitute the milk with different liquids.
Title: Walnut Overload, Dark Chocolate & Coconut Cake
Ingredients:
- 1/2 unsalted butter
- 1/2 olive oil
- 2 sugar
- 5 eggs
- 1 3/4 all-purpose flour
- 3/4 baking soda
- 1 1/2 baking powder
- 1 1/2 buttermilk
- 1 vanilla
- 1 flaked coconut
- 10 walnuts
- 3 boiling water
- 1 cream cheese
- 16 unsalted butter
- 1 powdered sugar
- 2 vanilla
- 2/3 walnuts
- 6 flaked coconut
- 1
- 1/2
- 2 1/4
- 4
Instructions:
1. Cake Directions:.
2. Cream butter and oil. Add sugar, beat until mixture is smooth. Add egg yolks and beat.
3. Combine flour, cocoa, baking powder and baking soda: add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and walnuts.
4. Add 1 cup boiling water ( stir).
5. Then Stiffly beat egg whites in separate bowl and immediately fold into cake batter.
6. Pour batter into four(4) well-greased 9 inch round baking pans and pat chunky mixture to where it is thicker toward the edges of the pans.
7. Bake at 300°F (149°C) until toothpick comes out clean (for around 50-55 minutes).
8. Cream Cheese Icing Directions:.
9. Beat cream cheese until smooth.
10. In separate bowl, combine sugar, very soft butter and vanilla,cocoa, whole milk ; mix well. Add whipping topping mix well.
11. Add to cream cheese and beat until smooth. ( If icing is too soft, add a bit more cocoa and sugar powder. If icing is too hard, add more whipped topping. Be careful when adding whipped topping. ).
12. Cool each layer on cake racks. Put a dollop of icing on a large (12") plate before the first layer. Top each layer first with an ample amount of icing and then sprinkle 1/2 cup chopped walnuts. Frost sides with ample icing and then make a 1 inch icing skirt with remainder. (If icing is too thin to stay on the sided of the layers, cool both cake and icing in the refrigerator for about 30 minutes and try again.) Pat small amounts of the coconut into the sides and a little will naturally fall onto the skirt. Sprinkle the skirt with 1/4 cup chopped walnuts.
13. Store in refrigerator. With all the walnuts, it cuts easiest with a bread knife. Enjoy.
Title: Hello Dollys
Ingredients:
- 1/4 - 1/2 butter
- 1 graham cracker crumbs
- 1 coconut
- 1 chocolate chips
- 1 sweetened condensed milk
- 1 graham cracker crumbs
- 1 pecans
- 1 walnuts
Instructions:
1. In a 9x12 inch baking dish layer all ingredients as listed.
2. Bake for 30 minutes at 350°F.
3. Cool and cut.
4. Keep refrigerated.
Title: Tropical Fruit Salad With Fresh Goat Cheese
Ingredients:
- 7 pineapple chunks
- 4 mandarin oranges
- 7 coconut milk
- 2 coconut
- 4
- 1/4
Instructions:
1. Mix all ingredients together omitting the coconut and place in a serving dish and chill.
2. Sprinkle toasted coconut over the top.
Title: Candy Cane Filled Christmas Tree Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1/2 flour
- 2 1/4 powdered sugar
- 1 butter
- 2 vanilla extract
- 1/2 milk
- 2
- 3
Instructions:
1. Preheat oven to 350ºF.
2. FOR COOKIE DOUGH:
3. In a large mixing bowl, cream butter. Gradually add sugar. Beat until light and fluffy.
4. Beat in egg and almond extract.
5. Gradually blend in flour.
6. Add green food coloring.
7. Fill cookie press with dough and use the tree plate. Form onto baking sheet.
8. Bake 8-10 minutes.
9. Cool on a wire rack.
10. FOR FILLING:
11. Combine filling ingredients (except for milk).
12. Stir in only enough milk to make filling a spreadable consistency.
13. Spread by hand or use a decorator's bag. Spread 1 teaspoon of filling on the cookie's flat side. Top with another cookie.
Title: Cranberry Salad
Ingredients:
- 1 fresh cranberries
- 4 miniature marshmallows
- 3 granny smith apples
- 1/2 sugar
- 2 walnuts
- 1/2
Instructions:
1. Combine cranberries, marshmallows and sugar.
2. Refrigerate at least 4 hours, preferably overnight.
3. Add apples and nuts, adjust sweetness, and fold in whipped cream.
4. Serve as a sweet salad or as a dessert.