lumicero/recipes-ing2inst huggingface dataset:
Title: Cinnamon Cookies
Ingredients:
- 1 1/2 granulated sugar
- 1/2 butter
- 1 vanilla
- 2 eggs
- 2 1/2 flour
- 1/4 salt
- 1 ground cinnamon
- 1 cream of tartar
- 1/2 baking soda
- 1 pecans
- 1 granulated sugar
- 2
Instructions:
1. Preheat oven to 375°F.
2. If using dark or nonstick pans, only preheat to 350°F.
3. Beat 1 1/2 cups sugar, butter, vanilla and eggs in large bowl, with mixer on medium speed till creamy.
4. Stir in flour, cream of tartar, baking soda and salt. Stir in cinnamon chips and pecans.
5. Mix 2 tbs sugar and the cinnamon in a small bowl.
6. Shape dough by 1/4 cupfuls into balls.
7. Roll in sugar/cinnamon mixture and then place balls 3 inches apart on ungreased cookie sheet--do not flatten.
8. Bake 13-17 minutes or until they appear "set" or light brown.
9. Immediately remove them from sheet to rack to cool completely.
Title: Butterscotch Brownies With Caramel Frosting
Ingredients:
- 3/4 butter
- 2 light brown sugar
- 3 eggs
- 2 flour
- 2 baking powder
- 1/2 salt
- 1 vanilla extract
- 1 pecans
- 16 butter
- 1/2 light brown sugar
- 1/2 powdered sugar
- 1/4 vanilla
- 2
- 1
Instructions:
1. For brownies:
2. cream butter and sugar in large bowl.
3. Add eggs one at a time beating thoroughly after each one.
4. sift together flour, baking powder and salt.
5. add to egg mixture and blend well.
6. stir in vanilla, nuts and butterscotch chips.
7. grease and lightly flour a 9x13 baking pan and spread batter evenly into it.
8. bake @ 350 degrees F for 20 - 25 minutes.
9. For Caramel Frosting;.
10. in medium saucepan, melt butter until brown.
11. add brown sugar, stirring constantly until melted.
12. Pour in cram, mix well. cool.
13. add powdered sugar and vanilla. Beat until thick and creamy.
14. spread on brownies.
Title: White Russian Bundt Cake
Ingredients:
- 1 chocolate flavor instant pudding and pie filling mix
- 1 butter
- 1 vodka
- 1/4 water
- 1/2 Kahlua
- 1/2 brewed coffee
- 1 1/2 half-and-half
- 1 powdered sugar
- 5 butter
- Kahlua
Instructions:
1. Spray a 12 cup bundt pan.
2. Combine all cake ingredients and beat until well mixed.
3. Pour batter into prepared pan.
4. Bake at 350 for 50-60 minutes or until done via toothpick test.
5. Cool 15 minutes, remove from pan and cool completely.
6. Combine glaze ingredients and beat on low speed until powdered sugar is moistened. Increase speed to medium and beat until creamy. Drizzle glaze over cooled cake.
Title: Fruit Dessert Salad
Ingredients:
- 1 unsalted butter
- 4 sugar
- 1 plain yogurt
- 1/4 honey
- 1 bananas
- 2 strawberry
- 1/2 fresh pineapple
- 1/2 blueberries
- 1/4
Instructions:
1. Melt butter in skillet over medium high heat.
2. Add cake slices and saute until browned, about 1 minute.
3. Flip and sprinkle browned side with sugar.
4. Saute an additional 30 seconds or until browned on the other side.
5. Remove from pan and cut in "croutons" and set aside.
6. Whisk yogurt and honey together in a small bowl and set aside.
7. Prepare fruit and assemble salads starting with two slices of banana to keep smaller fruit from sliding on plate.
8. Divide remaining fruit and croutons evenly over each salad and drizzle with yogurt.
Title: Cherry Berry on a Cloud
Ingredients:
- 6 salt
- 1/2 cream of tartar
- 1/2 sugar
- 2 3/4 cream cheese
- 8 vanilla
- 1 miniature marshmallows
- 1 frozen strawberries
- 2 cherry pie filling
- 1
Instructions:
1. Day One - Beat 6 egg whites until stiff add salt, cream of tartar and 1 3/4 Cups of the sugar. Beat until stiff. Spread into 9x13 greased glass baking dish. Bake @ 275 for 1 hour. Let sit in oven over night.
2. Day Two - Mix softened cream cheese with remaining sugar, and vanilla. In another bowl whip the whipping cream. Fold together with the cream cheese mixture. Fold in marhmallows and spread on top of the meringue. Refridgerate over night.
3. Topping - 1 Box frozen strawberries thawed, 1 can cherry pie filling. Mix together.
4. Cut dessert into squares and serve with topping.
Title: Choc Cherry Christmas Puddings (Vegan, Wheat Free)
Ingredients:
- 2 unsweetened applesauce
- 1 raw sugar
- 4 brandy
- 2 vanilla extract
- 1 1/3 baking powder
- 2/3 baking soda
- 4 salt
- 1 chocolate chips
- 3/4
- 2/3
- 1/2
Instructions:
1. Preheat the oven to 180C and grease about 10 pudding tins.
2. Combine the applesauce, sugar, brandy and vanilla together in a large bowl. meanwhile in another bowl combine the rest of the ingredients except the cherries.
3. Sift the dry ingredients into the applesauce mixture, add the cherries and combine it all, making sure the chocolate and cherries are evenly distributed. Try not to over mix it.
4. Spoon the mixture into the tins filling to about 3/4 full (they will rise a bit and then drop a little during cooking) and bake for 15mins.
Title: Maple Apple Oatmeal Crisp
Ingredients:
- 6 apples
- 1/2 apples
- 1/3 dried cranberries
- 1 raisins
- 1 maple syrup
- 1/2 lemon juice
- 1/4 vanilla extract
- 1 ground cinnamon
- 3/4 ground nutmeg
- 1/3 quick oats
- 1 old fashioned oats
- 1 brown sugar
- 4 flour
- ground cinnamon
- salt
- butter
Instructions:
1. Preheat oven to 375 degrees. Lightly oil an 8-inch square glass baking dish or 9-inch deep dish pie plate.
2. In a large bowl toss the apple slices together iwth the dried cranberries, maple syrup, lemon juice, vanilla extract, cinnamon and nutmeg. Spread evenly in the baking dish.
3. Prepare topping by mixing the oats, brown sugar, flour, cinnamon and salt together. Add the melted butter and stir until evenly moistened. Sprinkle evenly over fruit.
4. Bake for 35 to 40 minutes or until the fruit is tender.
5. Remove from oven and let rest for 20 to 30 minutes. Serve with vanilla ice cream or whipped cream, if desired.
Title: Tiny Mini Kisses Peanut Blossoms
Ingredients:
- 3/4 creamy peanut butter
- 1/2 shortening
- 1/3 sugar
- 1/3 brown sugar
- 1 egg
- 3 milk
- 1 vanilla
- 1 1/2 flour
- 1/2 baking soda
- 1/2 salt
- 12 sugar
Instructions:
1. Heat over to 350 degrees.
2. Cream peanut butter, shortening and sugars Adds egg, milk and vanilla and beat until fluffy.
3. Stir together flour, soda, and salt.
4. Gradually add dry ingredients to wet.
5. Beat until blended.
6. Shape in to 1/2 inch balls Roll in sugar.
7. Place on cookier sheet 1 1/2 inches apart.
8. Bake 5-6 minutes or until set.
9. Immediately press mini kiss in each cookie Cool on wire rack.
Title: King Arthur Brownie Bites
Ingredients:
- 1 unsalted butter
- 2 1/4 sugar
- 1 1/4 salt
- 1 baking powder
- 1 vanilla extract
- 1 eggs
- 1 unbleached all-purpose flour
- 4 chocolate chips
- 1 1/2
- 2
- 1
Instructions:
1. Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment.
2. In a microwave-safe bowl, or in a saucepan set over low heat, melt the butter.
3. Add the sugar, stirring to combine. Remove from heat.
4. Stir in the cocoa, espresso powder, salt, baking powder, and vanilla.
5. Whisk in the eggs, stirring until smooth.
6. Add the flour, chips, and optional nuts, again stirring until smooth.
7. Spoon the batter into the prepared pan.
8. Bake the brownies for 28 to 34 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and barely set in the center.
9. Remove the brownies from the oven, and cool for at least 1 hour before cutting.
10. Use a 1 1/2" round cutter to cut as many circles as possible (about 46) out of the brownies in a 10" x 15" pan. You'll get about 38 from a 9" x 13" pan. Wrap well; enjoy the leftover scraps.
11. Just before serving, garnish the brownies with whipped cream, shaved chocolate, and a dusting of espresso powder.
12. These are great with vanilla ice cream. Enjoy!
Title: 1942 Devil’s Food Cake
Ingredients:
- 3 all-purpose flour
- 1 1/3 baking soda
- 3/4 salt
- 1/2 unsalted butter
- 6 boiling water
- 3/4 sugar
- 1 1/2 sour cream
- 6 buttermilk
- 2 eggs
Instructions:
1. Butter two 9-inch round cake pans; line bottoms with parchment paper or waxed paper.
2. Position a rack in the middle of the oven; preheat to 350°.
3. Melt chocolate in a large heatproof bowl set over hot, but not simmering water; let cool.
4. In a bowl, stir the flour, baking soda, and salt together; mix well.
5. Add the butter to the chocolate, then pour in the boiling water; stir well to mix.
6. Whisk in the sugar and sour cream.
7. Stir in the flour mixture; whisk in the eggs.
8. Pour the batter into the prepared pans; smooth the tops.
9. Bake for about 25-30 minutes or until test done—toothpick comes out clean.
10. Cool in pans on racks for 5 minutes; then unmold onto racks to finish cooling.
11. **Recommend to frost with fluffy white frosting or whipped ganache.
Title: Croissant and Chocolate Bread Pudding
Ingredients:
- 6 unsalted butter
- 2 heavy cream
- 1 granulated sugar
- 1 pure vanilla extract
- 1 ground nutmeg
- 1/2 bittersweet chocolate
- 6 kosher salt
- 4
- 1/2
Instructions:
1. Heat oven to 375°F Butter an 8-inch square or other shallow 2-quart baking dish.
2. In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.
3. Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.
4. Make-ahead: Cut the croissants and chop the chocolate, then store them at room temperature in separate resealable plastic bags for up to 1 day.
Title: Basic Pie Crust
Ingredients:
- 1 1/4 flour
- 1 sugar
- 1/4 salt
- 3 margarine
- 5 water
Instructions:
1. COmdbine all dry ingredients and cut in butter.
2. refrigerate for 1/2 hour or until firm.
3. Roll out to desired shape and bake at 350 degrees for 10 minute.
Title: Chocolate Orange Fudgy Cake
Ingredients:
- 1 orange, zest of
- 125 butter
- 100 dark chocolate
- 3 eggs
- 1 brown sugar
- 70 plain flour
- 125 baking powder
- 3 vanilla essence
- 1/4 dark chocolate
- 1
- 100
- 60
- 35
Instructions:
1. Grease or spray a 26 cm (10") tart tin or dish.
2. Set oven to 160°C.
3. Place chocolate an butter in a medium saucepan. Melt over a low heat, whisking occasionally until combined. Remove from heat and add the sugar and vanilla. Whisk well.
4. Add the lightly beaten eggs, then the dry ingredients.
5. Stir in the orange zest. Stir mixture until smooth then spread in tart dish.
6. Bake for 20 to 25 minutes until centre is just firm.
7. Remove from oven and allow to cool for at least 10 minutes in the tin or dish. Turn on to a rack to finish cooling.
8. Topping: Chop the 100g of dark chocolate into small pieces and place in a bowl.
9. Bring the cream to the boil and pour over the chocolate. Stir until blended.
10. Allow to cool stirring occasionally. Whisk until thick then spread over the cake. Decorate cake edge with shaved almonds.
Title: Highland Berry Cream
Ingredients:
- 4 clear honey
- 3 raspberries
- 300 muesli
- 350
- 2
Instructions:
1. Put honey, whisky and cream into a large mixing bowl. Whisk together until soft peaks form.
2. Spoon a third of the raspberries into the base of four serving glasses. Divide half the cream mixture between the glasses. Scatter over half each of the muesli and the raspberries, dividing between the glasses.
3. Repeat layers, finishing with a topping of raspberries. Chill for 30 minutes in the fridge before serving.
Title: Mocha Twists
Ingredients:
- 1 butter
- 2/3 sugar
- 3 instant coffee crystals
- 1 baking powder
- 3/4 salt
- 1/4 egg
- 1 vanilla
- 1 all-purpose flour
- 2 1/4 powdered sugar
- 2 milk
- 1
- 3
Instructions:
1. In mixing bowl beat butter with mixer on medium to high speed for 30 seconds.
2. Add sugar, cocoa powder, coffee crystals, baking powder, and salt; beat until combined.
3. Beat in egg and vanilla.
4. Beat in as much flour as you can with mixer. Using wooden spoon, stir in remaining flour. Divide dough in half; wrap.
5. Chill dough 1 to 2 hours or until easy to handle.
6. Preheat oven to 375 degrees F.
7. Divide each dough half into 24 pieces.
8. On lightly floured surface, roll each dough piece in 6-inch rope.
9. Twist 2 ropes together; pinch ends to seal. Place ropes 2 inches apart on ungreased cookie sheets.
10. Bake about 8 minutes or until edges are firm.
11. Cool on cookie sheets for 5 minutes. Transfer to wire racks; cool completely.
12. Dip one end of each twist in Cocoa Glaze, allowing excess to drip off.
13. Place on waxed paper until set.
14. Makes 24 twists.
15. Cocoa Glaze:
16. In a bowl combine 2 cups powdered sugar, 1 tablespoon unsweetened cocoa powder, and enough milk (about 3 tablespoons) to make glazing consistency.
Title: Darnele's Best Portuguese Sweet Rice
Ingredients:
- 4 water
- 2 white rice
- 1/2 salt
- 1/2 butter
- 1 1/2 sugar
- 1 instant lemon pudding
- 4 1/2
Instructions:
1. Boil water, rice, salt, & butter. Stir frequently between stages. When dry (liquid is cooked off) add 4 Celsius milk. When dry, add 1/1/2 Celsius sugar. When dry, in separate bowl, mix lemon pudding with 1/2c. milk then mix into rice and stir well.
2. Spread onto large 1" deep platter and sprinkle with cinnamon.
Title: Low-Cal Mug Cake
Ingredients:
- 1 whole wheat flour
- 2 milk
- 1 1/2 stevia
- 1 1/2 salt
- 2 baking powder
- 1/16 vanilla
- 1/16
- 1/8
- 1
Instructions:
1. Combine all ingredients together in a bowl. Mix for roughly one minuts, or until the cake batter is smooth.
2. Dump mixture into large coffee mug (approximatley 14 oz.).
3. Place mug into microwave, and heat for 3 minuts.
4. Dump from mug, or eat straight out of it. Enjoy!
Title: Sweet Oranges Congo
Ingredients:
- 4 oranges
- 1 dates
- 1/2 peanuts
- 1/3 Curacao
Instructions:
1. Blend all together.
2. Divide 1 cup MOIST SHREDDED COCONUT into 8 dessert sauce dishes (2 Tbs. or 1 oz. each).
3. Make a hole in the center of the coconut so that it forms a rim.
4. Fill centers with ORANGES CONGO, dividing above mixture evenly.
5. Add more brandy or orange juice if the mixture is not moist enough.
6. NOTE:
7. Set in the reridgerator to cool but this is not neccessary. Needed time for "cooking" in the recipe format here.
8. OPTIONAL:If you need a dessert in a hurry, prepare this dessert with canned mandarin oranges.
9. OPTIONAL: Another variation is to stuff baked apples with the above mixture when they are about half done.
Title: Mosaic Cake
Ingredients:
- 3 butter
- 1 granulated sugar
- 2 eggs
- 1/2 all-purpose flour
- 1/2 baking powder
- 1 dates
- 1 pecan halves
- 3
- 1 1/2
- 3/4
Instructions:
1. Preheat oven to 300 degrees Fahrenheit.
2. Line an 8 x 8-inch baking pan with foil paper.
3. Cream butter with sugar in a mixing bowl.
4. Beat in eggs, one at a time.
5. Stir in flour and baking powder.
6. Add the red cherries, green cherries, chopped pineapple, dates, and pecans.
7. Mix ingredients together.
8. Scrape batter into prepared pan.
9. Bake for about 1-1/2 to 1-3/4 hours until a wooden pick inserted comes out clean.
10. Can be served immediately.
Title: Nutter Butter Cookies
Ingredients:
- 1/2 shortening
- 2/3 sugar
- 1 egg
- 1/2 salt
- 3 creamy peanut butter
- 1/2 Quaker Oats
- 1 flour
- 1/2 creamy peanut butter
- 3/4 powdered sugar
- 1
Instructions:
1. Preheat the oven to 325 degrees F.
2. In a large bowl, cream together the shortening and the sugar with an electric mixer.
3. Add the egg, salt and peanut butter and beat until well blended.
4. Put the oats in a blender or a food processor and grind away until they are almost as finely ground as flour.
5. Add the oats and the flour to the mixture and blend well.
6. Pinch out small portions of the dough and roll into 1 inch balls in the palm of your hand.
7. Press these flat on an ungreased cookie sheet so that they form 2 inch circles.
8. Bake for 8 to 10 minutes, until light brown around the edges.
9. While the cookies are baking, combine the filling ingredients in a small bowl.
10. When the cookies have cooled down, use a butter knife to spread a thin layer of filling on the flat side of a cookie and then press another one on top.
11. Repeat till all the cookies and the filling are use up.
Title: Fresh Strawberry Cake
Ingredients:
- 1 vanilla
- 1 gelatin powder
- 4 eggs
- 1 water
- 1/4 fresh strawberries
- 1 cream cheese
- 0.5 butter
- 1/3 powdered sugar
- 2 vanilla extract
- 1 milk
- 1
Instructions:
1. Preheat oven to 350F degrees.
2. Spray 9x13 baking dish with nonstick cooking spray.
3. Give your strawberries a good rinse then gently dry them with a paper towel.
4. Remove the stems and dice them up.
5. Then stick them in a plastic Ziploc bag and start crushing them up using a rolling pin or other heavy object. This will probably take you a minute or two.
6. In the bowl, combine cake mix with strawberry gelatin powder. Mix until combined.
7. Then stir in your oil, eggs and water.
8. Once that is combined, add in 1 cup of your smooshed strawberries.
9. You will want to gently stir those in by hand.
10. Then pour batter into baking dish.
11. Bake for about 30-33 minutes.
12. Oven times do vary so to make sure it is done, stick a toothpick in the center, if it comes out clean, it is good to go. Allow cake to cool completely before adding frosting.
13. To make the frosting, mix together your softened butter and softened cream cheese.
14. It's easiest if you have an electric mixer. Mix until smooth and creamy and lump-free.
15. Then mix in powdered sugar, vanilla extract and milk.
16. Mix until smooth and creamy.
17. Slather frosting onto cooled cake.
18. Then slice and serve. If there are any leftovers, you'll want to cover it and put into the fridge.
Title: Banana Pie (No Eggs)
Ingredients:
- 1 milk
- 2 milk
- 1/2 cornstarch
- 1/4 sugar
- 1/2 butter
- 1/2 vanilla
- 1 Cool Whip
- 1 bananas
- 2
Instructions:
1. Mix cornstarch and sugar with the 1/2 cup milk while the 2 cups milk are heating.
2. Then mix together all ingredients and cook until thick.
3. Add the vanilla and set aside to cool. While it is cooling, line the pie shell with sliced bananas.
4. Add the cooled custard mix. Cover with whipped cream or Cool Whip. Chill 4-6 hours.
5. Could use coconut, blueberries, etc.
Title: Canadian Apple Kuchen
Ingredients:
- 2 flour
- 1/2 salt
- 1/4 baking powder
- 2 sugar
- 6 butter
- 2 -4 apples
- 1/4 raisins
- 3/4 sugar
- 1 cinnamon
- 2 sour cream
- 1
Instructions:
1. Sift dry ingredients together.
2. Cut in butter as for pie crust.
3. Pat into ungreased 8" square baking pan.
4. Arrange pared, sliced apples over (and ¼ cup optional raisins).
5. Sprinkle with cinnamon/sugar mixture.
6. Bake 15 minutes at 400.
7. Spread sour cream/egg topping over apples and bake another 30 minutes.
Title: Pineapple Bread Pudding
Ingredients:
- 16 crushed pineapple
- 2 butter
- 1 sugar
- 2 eggs
- 8
Instructions:
1. Cream butter and sugar.
2. Add eggs.
3. Add cans of pineapple.
4. Mix in bread cubes, make sure you mix well.
5. Bake in a 3 quart, greased casserole for 1 hour@ 350 degrees, uncovered.
Title: Apple Crumble
Ingredients:
- 3 apples
- 2 raisins
- 2 cinnamon
- 1/2 oats
- 3/4 whole wheat flour
- 1/4 salt
- 1 honey
- 2
- 1/2
- 3
Instructions:
1. Preheat oven 350*.
2. Combine first four ingredients in a shallow oiled 1 quart dish. Combine next four ingredients into a crumb mixture and cover the apples. Mix apple juice with honey (heat if necessary) and pour over crumbs.
3. Bake 30-40 minutes until apples are fork tender.
Title: Old-Time Soft Sugar Cookies
Ingredients:
- 1/2 shortening
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 3/4 buttermilk
- 1 vanilla
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/4 granulated sugar
- 1 cinnamon
Instructions:
1. Cream together shortening, sugar and brown sugar. Mix in egg, then the buttermilk and vanilla.
2. Combine the dry ingredients and stir into creamed mixture.
3. Chill dough for 1 hour.
4. Preheat oven to 400* F.
5. Drop mixture, by rounded teaspoonfuls, 2 inches apart on lightly greased baking sheet. (If preferred, flatten just slightly with the bottom of a glass.).
6. Combine topping ingredients and sprinkle on top of cookie dough.
7. Bake at 400* for 7 to 9 minutes or until set. Store in tightly covered container.
Title: Jalapeno Sugar Cookies
Ingredients:
- 2 1/2 - 3 flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 vanilla
- 1 sugar
- 2 eggs
- 3
- 6
Instructions:
1. Sift 2 1/2 cups flour, cream of tartar, baking soda and salt into a small bowl.
2. In a large mixing bowl, with an electric mixer, cream butter and vanilla, adding sugar slowly, beating until fluffy.
3. Add eggs one at a time and mix thoroughly.
4. Gradually add flour mixture 1 1/2 peppers and seeds and combine well. If dough seems sticky, gradually add remaining 1/2 cup flour.
5. Refrigerate dough at least 1 hour and up to overnight.
6. Be sure to cover with plastic wrap. Roll dough into balls about the size of walnuts.
7. Moisten bottom of glass with water, dip in sugar and press to even thickness.
8. Top with a few pieces of jalapeno pepper, press lightly into dough.
9. Bake at 375 degrees for about 10 to 12 minutes. Remove from pan and cool.
Title: Flaming Bananas
Ingredients:
- 6 bananas
- 3 fresh lemon juice
- 1/4 butter
- 1/3 margarine
- 1/3 brown sugar
- 1 fresh lime juice
- 3 rum
- 5 vanilla ice cream
Instructions:
1. Measure everything out ahead of time.
2. Toss the sliced bananas in the lemon juice to stop them from discoloring, set aside.
3. Melt the butter/margerine in a 10" skillet, stir in the brown sugar, orange juice & lime juice.
4. Cook, stirring, over medium heat for apprx 4-5 minutes or until the sauce is syrupy.
5. Add bananas, gently stir and just heat through-3 minutes.
6. Stir in the coffee liquer and transfer to a heated chafing dish or a heated dish. Place it on the Serving table.
7. Heat rum in a small skillet over low heat - only warm it.
8. Remove from heat and at the table ignite it and pour the flaming rum over the bananas.
9. Immediately serve over Vanilla Ice cream or on it's own - Enjoy.
Title: Lime Honey Fruit Compote
Ingredients:
- 1/2 lime peel
- 1/4 lime juice
- 4 apples
- 1/4 honey
- 1/4 raisins
- 12 prunes
- 12 pitted dates
- 1/4 pecans
Instructions:
1. Combine lime zest and lime juice.
2. Drop grated apple immediately into the lime juice.
3. Add honey, raisins, prunes, and dates; mix well; and chill 12-24 hours for flavors to blend.
4. Just before serving, mix in the pecans or walnuts.
5. May serve with cream.
Title: Fresh Lemon Cupcakes With Lemon Syrup
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 2 sugar
- 3 lemons
- 3 eggs
- 2 1/2 all-purpose flour
- 3/4 baking soda
- 1/4 salt
- 1 buttermilk
- 1 1/2 sugar
- 3/4 lemon juice
Instructions:
1. To prepare oven, pan:
2. Preheat oven to 350 degrees F. Spray cups of 12 cup standard sized cupcake pan with nonstick cooking spray.
3. To make batter:
4. Using a mixer, combine butter, sugar and lemon zest. Beat at medium speed for 5 minutes or until mixture is very light, pale and fluffy, stopping 2 or 3 times to scrape bowl. Into another bowl, sift together flour, baking soda and salt. Set aside. One at a time, beat eggs into butter mixture until fully incorporated, stopping after each addition to scrape bowl. Beating continuously, add 2 tablespoons lemon juice. Beat until fully incorporated. On low speed, alternately beat in buttermilk and sifted flour mixture in 3 batches until fully incorporated.
5. To bake cupcakes:
6. Spoon batter into muffin cups. Bake for 10-15 minutes or until deep golden brown and slightly firm to light touch. Insert toothpick into center of cupcake and comes out clean. Note: rotate pan 180 degress halfway through cooking.
7. To make lemon syrup:
8. Put sugar and lemon juice in nonreactive saucepan. Stirring frequently, cook over med-high heat until sugar dissloves completely and mixture comes to a boil. Immediately reduce heat. Simmer briskly, stirring occasionally, until mixture has thickened to syrupy but still pourable consistency.
9. To brush on lemon syrup:
10. Remove cupcakes from oven. Place on wire rack. Using thin skewer, poke holes all over hot cupcakes. Generously and repeatedly brush lemon syrup over cupcakes until they have soaked up as much syrup as possible. (Note: Any leftover syrup can be refrigerated and used to sweeten other desserts or iced tea.).
11. To serve:
12. Serve cupcakes warm or at room temperature.