lumicero/recipes-ing2inst huggingface dataset:
Title: Gluten-Free Chocolate Chip Cookies
Ingredients:
- 2 bananas
- 1 1/2 oats
- 1/2 peanut butter
- 1/4 chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. Line one or two baking sheets with parchment paper.
3. Mix all ingredients (except the chocolate chips) in a bowl, either by hand or using a mixer. Then fold in the chocolate chips.
4. Drop batter by tablespoons onto your prepared baking sheet(s). Bake for 10-12 minutes or until bottoms and sides are golden brown. Transfer to a wire rack to cool completely.
Title: Black Currant and Tofu Whip
Ingredients:
- 350 tofu
- 500 black currants
- 3 -4 blackberries
- 3 -4 maple syrup
- 1/2 creme de cassis
- 30 vanilla extract
- hazelnuts
Instructions:
1. Wash the currants or blackberries.
2. Put the tofu, berries, syrup and vanilla in a blender/food processor and puree until smooth.
3. Roast your hazelnuts in a pan until golden-brown.
4. Then chop them in the food processor.
5. Add the Creme de Cassis if desired.
6. Pour the berry whip into individual serving dishes.
7. Put in the refrigerator until ready to serve.
8. Finally, garnish with the toasted nuts.
Title: Grand Marnier Chocolate Torte
Ingredients:
- 2 1/2 flour
- 1 1/4 baking soda
- 2 baking powder
- 1 salt
- 3/4 unsalted butter
- 1 sugar
- 1 brown sugar
- 1 eggs
- 3 vanilla
- 1 buttermilk
- 2 sugar
- 3/4 gelatin
- 3/4 oranges, zest of
- 1 Grand Marnier
- 2 icing sugar
- 1/2
- 4
- 3/4
Instructions:
1. Preheat oven to 350 degrees and grease 2 9-inch round cake pans. Line bottoms with parchment or wax paper and grease again. Mix flour, cocoa, baking powder, baking soda and salt together in medium-sized bowl, stirring until well-blended and no lumps appear.
2. In large mixing bowl, beat butter until very creamy. Gradually add sugars, beating until light and fluffy - at least 3 minutes. Beat in eggs, 1 at a time and then add vanilla and beat until blended.
3. Turn mixer to low and beat in 1/3 of flour mixture, then half of buttermilk, beating only until mixed after each addition. Beat in another 1/3 of flour mixture, then remaining buttermilk and then remaining flour mixture. Beat only until evenly blended - overbeating will toughen cake.
4. Divide batter evenly between pans, then bang pans on counter several times to remove air bubbles. Bake in centre of 350 degree oven until centre of cake springs back when lightly touched and sides of cake start to pull away from pan. This should take between 30 and 35 minutes. Let cakes cook in pans on rack for 10 minutes before turning out. Remove paper and cool cakes completely on racks. When ready to assemble cake, slice each half horizontally so you will have 4 layers.
5. Filling: Combine frozen concentrate, sugar, gelatin in a small saucepan. Cook over medium heat, stirring constantly until sugar and gelatin are disolved - about 5 minutes. Remove from heat and stir in orange peel and 1/4 cup of the liqueur. Press sheet of waxed paper into surface of orange mixture and refrigerate just until it no longer feels warm to the touch - about 20 minutes.
6. In large mixing bowl, whip cream until soft peaks form. Gradually beat in icing sugar until combined. Fold in liqueur mixture until evenly blended.
7. To Assemble: Place a layer of cake, cut side up on a serving plate, Brush with 1 Tbsp of liqueur. Spoon a scant 1/5 of filling onto middle of layer and gently spread almost to edge. Top with a cake layer, brush with 1 Tbsp liqueur and then spread with scan 1/5 of filling. Repeat until all layers have been added. Use remaining frosting to frost top and sides of cake. Refrigerate immediately for at least 4 hours - preferably overnight, so flavours blend. Serve at room temperature.
Title: Fresh Apple Cake
Ingredients:
- 1 dark raisins
- 1/2 golden raisin
- 1 1/2 Bourbon
- 2 canola oil
- 2 eggs
- 3 granulated sugar
- 1 granny smith apples
- 1 baking soda
- 1 ground nutmeg
- 1 salt
- 1 cinnamon
- 3 pecans
- 1 all-purpose flour
- vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. Spray tube pan with Baker's Joy (tm) or grease and flour pan.
3. Place raisins in bourbon and micowave on High 25 seconds.
4. Set aside to let raisins plump up.
5. Put all dry ingredients into a bowl.
6. In a large mixing bowl, combine egg and oil.
7. Add sugar and apples.
8. Mix well.
9. Gradually add dry ingredients to make a batter.
10. Then add nuts, vanulla, and the raisins with bourbon.
11. Mix, but do not over-mix.
12. Pour into prepared pan.
13. Bake 1 1/2 hours or until toothpick inserted in center of cake comes out clean.
14. Cool 10 minutes or so.
15. Remove from tube pan and let cool completely.
16. NOTE: You can substitute Bosc pears for the apples, if you like.
Title: Pb&j Parfait
Ingredients:
- 3 1/2 sugar-free instant vanilla pudding mix
- 1 2% low-fat milk
- 3 creamy peanut butter
- 6
Instructions:
1. mix pudding as directed on box.
2. whip in peanut butter.
3. layer in 6 parfait glasses with strawberry and grape jam.
Title: Chinese "take Out" Tropical Rice Pudding
Ingredients:
- 3 cooked rice
- 2 1% low-fat milk
- 1 heavy cream
- 3/4 Splenda sugar substitute
- 1/2 sea salt
- 1 vanilla extract
- 1 crystallized ginger
- 1/2 mangoes
- 1/2
- 2
Instructions:
1. Bring milk and cream to a simmer.
2. Add Splenda and salt. Stir to combine.
3. Stir in the rice.
4. Add extracts and crystallized ginger.
5. Cook over low heat until rice absorbs milk/cream mixture. Stir frequently. Add more milk or cream if necessary to achieve the creamy consistency you desire.
6. Remove from heat and stir in almonds and diced mangoes.
7. May be served warm or cold.
8. Note: The OXO mango slicer makes quick work of getting the pit separated from the mango flesh.
Title: Cinnamon Rolls With Caramel and Walnuts Topping
Ingredients:
- 1 brown sugar
- 1/2 water
- 1 dried yeast
- 1/4 sugar
- 1/2 milk
- 1/4 butter
- 1 salt
- 1 vanilla extract
- 2 eggs
- 3 cake flour
- 3/4 brown sugar
- 1/2 raisins
- 1 cinnamon
- 1/2 walnuts
- 1 brown sugar
- 1 walnuts
- 1
Instructions:
1. We start with the dough. Dissolve 1 ts of sugar in a ½ cup of lukewarm water. Add 1 tbs of dried yeast, mix and let it rest for 10 minutes at room temperature. After the 10 minutes it should rise and make bubbles.
2. While the mix of sugar, yeast and water is resting, pour into a pot ¼ cup sugar, ½ cup milk, ¼ cup butter. Put it on a low-medium heat until the butter is melted. Add the vanilla extract and let it cool down.
3. In a large bowl beat the 2 eggs with 1 ts of salt until they become foamy. Add the lukewarm mix of milk, sugar and butter. Continue mixing then add the yeast.
4. Add 2 cups of flour and continue mixing at low speed until the flour is incorporated.
5. Add the rest of the flour bit by bit, until the dough is not too sticky.
6. Sprinkle some flour on your table and knead for about 10 minutes. Keep sprinkling flour if the dough is still sticky.
7. Grease with butter a clean bowl, grease the dough with butter too and wrap in plastic film. Let it rest for at least one hour and a half in a warm place. If you prepare the dough a night before, put it in the fridge like I did.
8. Preheat the oven at 180°C Grease a tray pan with butter and lining it with parchment paper.
9. For the topping, caramelize the sugar in a pan. Careful not to burn it. When it takes a beautiful amber color add the boiling cream and stir well until all the caramelized sugar dissolves into the cream forming a nice caramel cream. Add the walnuts and spread the topping into the tray.
10. For the filling just mix together all the ingredients.
11. Using a rolling pin spread the dough into a 40 cm/30 cm sheet. Spread the filling over the dough equally and start rolling. Be sure to roll the dough pretty tight. With a sharp knife cut the rolls about 6 cm wide.
12. Place the rolls into the baking tray over the caramel topping and be sure to let enough space between because they will rise more.
13. Cover the tray with a damp cloth and let it rest for another 30 minutes in a warm place.
14. Bake the rolls for about 30-35 minutes (depending on your oven). Be sure to check after 25 minutes. When catch a nice golden-brown color it's time to get them out of the oven.
15. Let it rest for 2-3 minutes ( do not wait more because the caramel topping becomes hard and you won't be able to get your cinnamon rolls out). Place a large plate on top of the tray and flip it. The caramel topping it's on top now!
16. Enjoy!
Title: Ricotta-Berry Crepe Layer Cake
Ingredients:
- 5 ricotta cheese
- 1 berries
- 1/2 powdered sugar
- 1
Instructions:
1. Layer 1/4 cup of ricotta cheese across one crepe from edge to edge.
2. Dot small amounts of berry jam (1/3 of total amount) across the layer of ricotta cheese.
3. Layer 1/4 cup fresh berries over crepe.
4. Layer 1/4 cup of ricotta cheese over second crepe from edge to edge and place on top of first crepe layer.
5. Top with second 1/3 amount of berry jam and 1/4 cup fresh berries exactly like previous layer.
6. Continue exactly the same with third layer.
7. On the fourth layer, spread remaining 1/4 cup of ricotta cheese across crepe from edge to edge and top previous three layers.
8. Lay the fifth crepe on top of the fourth crepe and dust with powdered sugar.
9. Chill for one hour and then serve in wedges.
Title: Straw-Nanna Twinkie Cake
Ingredients:
- 1 instant vanilla pudding
- 2 bananas
- 4 strawberry
- 1 Cool Whip Topping
- 1 milk
- 3
Instructions:
1. Cover bottom of a 9X13 inch pan with Twinkies that have been sliced in half lengthwise. Place cream side up.
2. Prepare instant pudding with 3 cups of milk. Set aside.
3. Top Twinkies with a layers of banana slices.
4. Follow with a layer of strawberry slices.
5. Top the fruit layers with a layer of cooled pudding.
6. Top pudding with a thick layer of Coolwhip.
7. Chill for at least one hour.
Title: Cheerio Squares
Ingredients:
- 1/4 margarine
- 1 miniature marshmallows
- 6 -8
Instructions:
1. Melt the Margarine in a large pot. Add the Marshmallows and stir until melted.
2. Now, add the Cheerios a little at a time and stir them in so that the cheerios are completely coated. Keep adding Cheerios until no more will be coated.
3. Pour the mixture into a 9x13 pan and allow to cool. Slice it up and eat.
Title: Chocolate Cream Pound Cake
Ingredients:
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 1 1/2 sugar
- 1 cocoa powder
- 1/3 baking powder
- 2 salt
- 3/4
Instructions:
1. Preheat oven to 175 C (350 F).
2. Grease an 8 x 4 inch loaf pan and dust with powdered sugar, shaking off excess.
3. Whip the cream until stiff; beat in eggs and vanilla.
4. Sift together the remaining ingredients and add to the cream mixture.
5. Stir to combine (the batter is quite stiff and sticky).
6. Spoon batter into the prepared pan and bake in the preheated oven for 45-55 minutes, or until the cake just begins to pull from the edges of the pan.
7. Cool the cake in the pan for 10 minutes before turning out on rack.
8. The cake will keep in the fridge for up to a week (if you can resist eating it, that is!) wrapped air-tightly in plastic wrap and foil.
Title: Gebrande Suiker Pudding - Caramel Pudding
Ingredients:
- 3/4 brown sugar
- 1/8 salt
- 3 milk
- 2 cornstarch
- 3 butter
- 2 vanilla extract
- 1
Instructions:
1. Melt brown sugar and salt in pan over low heat until brown.
2. Add 2 1/2 cups milk gradually.
3. The sugar may form into hard lumps, but continue heating and stirring until dissolved.
4. Mix cornstarch with remaining milk, add to hot mixture and cook until thickened, stirring constantly to prevent scorching.
5. Add egg yolks, cook two minutes.
6. Add butter and vanilla extract; mix well and chill.
Title: Mocha Cake
Ingredients:
- 2 flour
- 1 3/4 sugar
- 2 eggs
- 1/2 boiling water
- 1/2 salt
- 1 shortening
- 1/2 baking soda
- 1
Instructions:
1. Sift flour and salt.
2. Cream sugar and shortening until light and fluffy.
3. Add eggs 1 at a time.
4. Mix cocoa with hot coffee.
5. Add to creamed mixture.
6. Gradually add dry ingredients.
7. Dissolve baking soda in boiling water and add to batter; blend well.
8. Pour into greased and floured layer cake pans.
9. Bake at 375°F for 30-35 minutes.
Title: Kresge's Fruitcake.
Ingredients:
- 1 butter
- 1 1/2 white sugar
- 5 eggs
- 1 milk
- 3/4 white raisins
- 1 flour
- 1 1/4 salt
- 3 baking powder
- 3
- 1/2
- 1
- 2
Instructions:
1. Line 2 loaf pans with well greased brown paper or foil, shiny side down. (9 x 5 x 3 inches).
2. Preheat oven to 275°F.
3. Cream butter and sugar together for five minutes.
4. Stir in beaten egg yolks. Stir in milk; mix well.
5. Chop the almonds and the fruits. Mix together and then stir into creamed mixture.
6. Sift together dry ingredients and stir into creamed mixture, combining well.
7. Beat egg whites until stiff, but not dry. Fold into cake batter along with the lemon extract.
8. Pour batter into prepared pans.
9. Bake until cake tests done, using a skewer. (About 1 hour).
10. Allow to rest on rack and cool to warm before removing from pans.
Title: Bev's Chewy Peanut Butter Blossoms
Ingredients:
- 48 sweetened condensed milk
- 1 creamy peanut butter
- 3/4 biscuit mix
- 2 vanilla extract
- 1 sugar
- 1/4
Instructions:
1. Heat oven to 375°F
2. Remove wrappers from chocolate pieces.
3. Beat sweetened condensed milk and peanut butter in large bowl until smooth.
4. Add baking mix and vanilla; blend well.
5. Shape into 1-inch balls; roll in sugar.
6. Place 2 inches apart on ungreased cookie sheets.
7. Bake 6 to 8 minutes or until very lightly browned (do not overbake).
8. Remove from oven; immediately press chocolate piece in center of each ball.
9. Remove from cookie sheet to wire rack.
10. Cool completely.
11. Store in tightly covered container.
Title: Vanilla Cupcakes!
Ingredients:
- 1 1/2 self raising flour
- 1 1/4 all-purpose flour
- 14 unsalted butter
- 1 1/2 sugar
- 4 eggs
- 3/4 2% low-fat milk
- 1 vanilla essence
- 1/8 salt
Instructions:
1. Preheat oven to 180 C / 350°C Sift dry ingredients.
2. Cream butter and sugar till light and fluffy for about 5 minutes.
3. Add in eggs one at a time leaving about 30 -60 seconds between each. After 4 eggs, beat further till the sugar is dissolved.
4. Fold in dry ingredients alternating with liquid (milk) in 3 parts. Means you add in 1/3 flour, fold, 1/3 milk and 1/3 flour.continue.
5. Fill cupcakes 3/4 full and bake for 25 minutes or till skewer comes out clean.
Title: Ginger Cookies
Ingredients:
- 1 1/2 butter
- 1/2 unsulphured molasses
- 2 granulated sugar
- 2 eggs
- 4 all-purpose flour
- 4 baking soda
- 2 ground cinnamon
- 1 ground ginger
- 1 ground cloves
Instructions:
1. Prep time does not include the chilling time. I usually prep the dough and then let the dough chill overnight.
2. Combine first 4 ingredients and beat well to mix.
3. Sift together the remaining ingredients and stir into the wet ingredients above to form the dough.
4. Refrigerate the dough for several hours.
5. Pinch off walnut size pieces of dough and roll into ball shape. Roll each ball in granulated sugar and place 2 inches apart on cookie sheet.
6. Bake in preheated 350 degree oven about 8 to 10 minutes (8 minutes for chewy cookies; 10 minutes for crunchy cookies.).
Title: Bensons Deep Dark Chocolate Cake
Ingredients:
- 7 bittersweet chocolate
- 1 unsalted butter
- 1 sugar
- 6 eggs
- 3 cake flour
- 3 ground walnuts
- 1 cream of tartar
- 1 honey
- 4 port wine
- 1/4
- 2 1/2
- 1
Instructions:
1. Chop your chocolate in small pieces ( be careful of your fingers ).
2. For Cake:
3. Preheat oven to 350°F Generously brush a 12 cup bundt pan with melted butter. Dust the pan with flour. Melt chocolate on top of a double boiler over simmering water, and cool down.
4. cream butter in large bowl until smooth. Add half the sugar and beat until fluffy.
5. Add egg yolks 1 at a time, beating well after each addition.
6. Sift cake flour and cocoa into small bowl, blend into butter mixture.
7. Add melted chocolate and nuts and mix well.
8. Egg whites.
9. --------------.
10. beat egg whites with cream of tartar in medium bowl until soft peak, and then beat some more adding sugar to a stiff peak.
11. Fold 1/4 of whites into the batter to lighten.
12. Gently cut,fold, turn to make a light airy batter.
13. Transfer batter to prepared pan. Bake until top of cake forms crust but centre remains moist, about 50 minutes
14. ( cake will not rise to top of pan ).
15. Transfer pan to rack. Immediately run a small sharp knife around cake pan sides and centre hold to loosen.
16. Cool 15 minutes ( cake will fall).
17. Turn cake out onto plate; cool. ( Can be prepared 1 day ahead.).
18. Cover and let stand at room temperature.
19. Glaze.
20. melt chocolate add in port wine if you have then add cream and honey.
21. Pour glaze over top of cake allowing the glaze to run down sides.
22. Let stand 2 hours @ room temp -- and serve.
Title: Chocolate Pudding Pound Cake Dessert
Ingredients:
- 1 Cool Whip
- 1 instant chocolate pudding mix
- 1
Instructions:
1. make the pudding according to the directions on the box.
2. cut the pound cake up into small cubes and put into a bowl or serving platter or cake pan.
3. pour pudding over cubbed pound cake.
4. put the cool whip on top of the pudding. sprinkle the mini chocolate chips over the cool whip.
5. refrigerate for an hour, serve!
Title: Matcha Truffles
Ingredients:
- 10 white chocolate
- 1/3 heavy cream
- 3/4 salt
- 1/8 butter
- 2 hot water
- 2 powdered sugar
- 3 milk
- 1 white chocolate
- 1
Instructions:
1. In a saucepan, warm the heavy cream and butter on low heat, only to melt the butter.
2. Slowly add the warm cream mixture to the matcha and whisk or stir until there aren’t any lumps. Set aside.
3. Rough chop the white chocolate. Melt, either by placing in double boiler with hot water that has been brought to a boil & turned off, or on extremely gentle direct heat in a covered saucepan. If you use direct heat, do not wait until fully melted. Remove when partially melted & stir until fully melted. Return to heat only if absolutely necessary.
4. Once the chocolate has melted completely, pour in the matcha cream and mix well.
5. If the chocolate starts to separate or look grainy add in a tablespoon of hot water and the chocolate mixture/ganache will come back together. Add another tablespoon if needed.
6. If you want square truffles, spoon the ganache into a silicone ice-cube tray. To get a smooth and even surface, scrape off the top of the mold. Put the molds into the fridge for about 4-5 hours to solidify the ganache and then carefully pop the cubes out of the molds.
7. If you want round truffles, refrigerate the ganache for at least ½ hour. Remove and with two spoons, scoop 1-in balls of the ganache onto a baking sheet. With your hands, roll the balls into smooth, uniform shapes.
8. Now, you get creative. If you wish to coat in chocolate, do so. If you like simplicity & the stark taste of matcha, sift some matcha on a plate and coat each truffle. You can mix the matcha with some confectioner’s sugar if you wish. Decorate further as you choose (for instance, sprinkle with crushed raspberry powder).
9. Keep the truffles refrigerated.
Title: Zimtsterne - Cinnamon Star Cookies
Ingredients:
- 3 salt
- 1 confectioners' sugar
- 250 cinnamon
- 1 1/2 kirsch
- 1/2 lemon juice
- 350
Instructions:
1. Whisk the egg white and salt in a bowl until it is real stiff.
2. Add confectioner's sugar, stir until ingredients are evenly distributed. Put 1 dl (0.4 cups) aside for the frosting.
3. Add cinnamon, kirsch (or lemon juice) and almonds, knead to a soft dough.
4. Roll out dough on a flat surface (it may be slightly covered with sugar), approximately 7 mm (0.3 inches) thick. Put out stars or other shapes and put them on a baking sheet covered with baking paper.
5. Let them rest for about 5 to 6 hours or over night in a dry place.
6. Carefully sweep the cookies with the frosting set aside in step 2.
7. Bake for about 3 to 5 minutes in the center of the pre-heated oven at 250 °C (480 °F).
8. Let cool completely before serving.
Title: Rainbow Cupcakes
Ingredients:
- 2 flour
- 1 baking powder
- 1/4 baking soda
- 1/2 salt
- 1 sugar
- 4 eggs
- 1 olive oil
- 1 buttermilk
- 1 vanilla
- 1/2 butter
- 3 heavy cream
- 3 icing sugar
Instructions:
1. Cupcakes:
2. Grease muffin tins, or line with paper or silicone cupcake liners.
3. Whisk flour, salt, baking powder & baking soda together.
4. Whisk eggs, sugar, oil, buttermilk & vanilla together in a separate bowl.
5. Add dry ingredients to wet ingredients & whisk to combine.
6. Divide batter into 6 dishes, using 3/4 c batter per dish.
7. Add colour to each of the dishes as follows, & stir well to mix.
8. purple - 3 drops red food colour & 2 drops blue food colour,.
9. blue - 6 drops blue,.
10. green - 6 drops green,.
11. yellow - 6 drops yellow,.
12. orange - 6 drops yellow & 2 drops red,.
13. red - 9 drops red.
14. Starting with purple, add 1 generous teaspoon to each prepared cupcake liner. Then move on to the blue & top with 1 teaspoon of blue. continue on like this for each colour in the order given above. You can either add the colours one on top of the other & they will form layers, or you can place spoonfuls around the edge of the cupcake liner & you will get a blocky colour effect. Don't try to spread the batter or you will end up blending the colours together.
15. Bake at 350 for 15 - 20 minutes. If you are using a convection oven lower your temperature to 325 & bake for the same amount of time. Cool on wire rack. If you have used silicone liners, remove the cupcakes from the liners after about 10 minutes or they will create to much moisture.
16. Vanilla Buttercream Frosting:
17. Beat butter, vanilla & cream until light & fluffy.
18. Beat in icing sugar, 1 cup at a time.
19. Beat well after last cup of icing sugar.
20. Spread or pipe frosting on cooled cupcakes.
21. Top with candy sprinkles (if using) after each cupcake before frosting has a chance to set up.
Title: Chocolate-Cherry Clafouti
Ingredients:
- 2 unsalted butter
- 1/2 bing cherries
- 1 eggs
- 4 milk
- 1 all-purpose flour
- 3/4 vanilla extract
- 1 sugar
- 1/2 ground cinnamon
- 1/4 powdered sugar
Instructions:
1. Position oven rack in the middle of oven; preheat oven to 350°; brush an 11,7 inch baking dish with 1 tablespoon of the butter.
2. Place the chocolate chips in the bottom of the prepare dish, then the cherries.
3. In a food processor or blender, combine the remaining tablespoon butter, eggs, milk, flour, vanilla, sugar, and cinnamon; process until smooth.
4. Pour the batter carefully over the cherry-chocolate base.
5. Bake for 50-55 minutes, until puffed and golden, or a knife inserted near the edge comes out clean.
6. Cool on a baking rack for about 10 minutes; dust with powdered sugar just before serving.
Title: Banana Pineapple Freeze
Ingredients:
- 2 bananas
- 2 fresh lemon juice
- 2 ground cinnamon
- 1
Instructions:
1. Combine all ingredients in a food processor, processing until smooth and creamy.
2. Pour mixture into a 9- by 9- by 2-inch baking dish and freeze overnight or until firm.
3. Serve chilled.
Title: No-Fault Pumpkin Pie
Ingredients:
- 3 pumpkin puree
- 3/4 honey
- 2 molasses
- 1/4 ground cloves
- 3 cinnamon
- 1 1/2 ginger
- 1 salt
- 4 eggs
- 1 evaporated milk
Instructions:
1. Mix in order given.
2. Pour into whole wheat pie shell and bake 10 minutes at 450, then 40 minutes at 350, or till set.
3. Variation: for a delicious pmpkin pudding, omit pie shell. Bake filling in buttered baking dish and serve with vanilla ice cream or heavy cream.
Title: Roll-Out Gluten-Free Piecrust
Ingredients:
- 1/2 tapioca flour
- 1/3 potato starch
- 1/3 cornstarch
- 1 baking powder
- 1/2 salt
- 1/2 butter
- 1/2 egg
- 1 cider vinegar
- 1
Instructions:
1. Sift the rice flour, tapioca flour, potato starch, cornstarch, baking powder, and salt together into a large bowl.
2. Using a pastry blender, cut the butter into the dry ingredients, blending until the mixture resembles coarse meal.
3. In small bowl beat egg and vinegar together and mix into the dough.
4. Form the dough into a ball and roll out between two sheets of wax paper, laying the pie pan on top and allowing 1 ½ inches extra for overhang. Gently remove one sheet of wax paper from the dough.
5. Carefully place the dough in the pie pan and remove the top sheet of wax paper. Trim any excess dough with kitchen shears and crimp the edge.