lumicero/recipes-ing2inst huggingface dataset:
Title: Apple - Sour Cream Cake
Ingredients:
- 1/4 unsalted butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 sour cream
- 2 apples
- 1 cinnamon
- 1 sugar
Instructions:
1. In a med. size bowl, cream the softened butter and the sugar together.
2. Add the 2 well beaten eggs to the butter and sugar mixture and combine well.
3. Add the Vanilla and mix in well.
4. Combine the Flour, Baking Powder, Baking Soda and Salt, (I sift together) in a separate bowl.
5. Starting with flour and ending with flour.
6. Add 1/3rd of the flour mixture to the butter, egg mixture. Mix well.
7. Add 1/2 of the sour cream and mix well.
8. Add another 1/3rd of the flour mixture and mix well.
9. Add the remaining sour cream. Mix well and add the remaining flour mixture. Mix well. The dough will be thick.
10. Spread the dough in a greased and floured 7x11 or 9 inches sq. pan.
11. Quarter, peel and slice "thin" the 2 apples.
12. Place the apple slices in the dough (about 1/2 way in) Over lap the slices to make look pretty. Fill in small spaces with a smaller piece of apple. Fill the top of the dough with apple slices.
13. Mix the cinnamon and sugar together. Sprinkle the cake with the cinnamon/sugar topping.
14. Bake in a 350 degree oven for 45-50 min., till done Place on a rack to cool (It will rise "big time" while baking and settle down while cooling.).
Title: Daisy Duck's Salame
Ingredients:
- 2 sugar
- 2 butter
- 150 cocoa powder
- 2 Curacao
- 1
- 200
Instructions:
1. in a mixing bowl beat the sugar and the egg yolks together until they are fluffy.
2. melt the butter in a bain-marie or carefully in the microwave, add it to the sugar & butter mixture & add the curacao mixing thoroughly.
3. break up the cookies in a plastic zip-bag using a rolling pin or meat tenderizer.
4. add them to the mixture and blend them in.
5. pour the mixture out onto a big sheet of waxed paper and shape into a log.
6. roll it up, seal the ends well and put in the fridge to harden a couple hours.
7. slice and enjoy!
Title: Sooyan
Ingredients:
- 1/2 rice
- 1/2 Urad Dal
- 3 channa dal
- 10 1/2 jaggery
- 2 cardamom powder
- 2 cashew nuts
- 2 coconut
Instructions:
1. Wash& soak the chana dal for 2 hours.
2. Grind to a fine paste.
3. Pressure cook the ground paste.
4. Cool.
5. Crush into smaller pieces.
6. Set aside.
7. In a pan, dissolve the jaggery in 3 cups of water and make a one-thread fine consistency syrup.
8. Now add the crushed pieces of chana dal.
9. Mix well.
10. Stir.
11. Add grated coconut.
12. When it thickens, add the cardamom powder.
13. Cool.
14. Make equal lemon-sized balls.
15. Set aside.
16. Mix rice and dal together to make a fine powder in a mixer.
17. Add water and make it into a thick batter.
18. Heat oil on medium heat.
19. Dip the dal-jaggery balls in the batter.
20. Gently slip into the oil.
21. Deep fry atleast five at a time.
22. Drain and serve hot or cold with sugar on top.
23. The filling can be replaced by the coconut-jaggery mixture also.
24. Coconut and jaggery are mixed in equal proportions till the mixture thickens and equal-sized balls are made.
25. The outer cover is done in the same way and deep fried.
Title: Midnight Kisses
Ingredients:
- 1 1/2 ground cinnamon
- 1
- 20
Instructions:
1. Preheat oven to 350°F Have ready 2 rimmed baking sheets.
2. In a small bowl, mix together the cocoa powder and cinnamon.
3. Break apart the cookie dough and roll each piece into a ball. Roll the balls in the cocoa mixture and place 2-inches apart on the ungreased baking sheets.
4. Bake the cookies for 11 minutes and then remove from the oven.
5. Place a chocolate kiss in the center of each cookie, pressing down slightly to set.
6. Return the cookies to the oven and bake until lightly browned, 2--3 minutes longer.
7. Cool briefly on a wire rack.
8. Enjoy them while they're warm!
Title: Easy Sweet Potato Pie
Ingredients:
- 2 sweet potatoes
- 1 egg
- 1 salt
- 1/2 nutmeg
- 1/2 ginger
- 1/2 cinnamon
- 3/4
- 1
Instructions:
1. Combine sweet potatoes, milk, egg, salt and spices.
2. Mix well.
3. Pour into pastry shell.
4. Bake in 375 degree oven for 50 to 55 minutes or until knife inserted near center comes out clean.
5. Cool.
6. Refrigerate at least 1 hour before cutting.
Title: Creamy Maple Fudge Frosting / Icing for Cupcakes
Ingredients:
- 8 cream cheese
- 1/4 1% low-fat milk
- 1/4 maple syrup
- 1 vanilla extract
- 4 confectioners' sugar
Instructions:
1. Cream the cream cheese, maple syrup, vanilla, and milk together first with an electric mixer.
2. Gradually beat in the confectioners sugar until thick and spreadable, approx 3-4 cups. You might have to whisk by hand really hard at the end to beat out any lumps.
3. If the frosting is too thick to be spreadable, thin it out with some milk.
4. Makes enough to ice about 12-15 cupcakes.
Title: Baked Egg Custard (low carb)
Ingredients:
- 2 eggs
- 1/2 heavy cream
- 1 Splenda granular
- 1 vanilla
Instructions:
1. Using custard or desert dish, beat eggs well.
2. Add Splenda and flavoring.
3. Stir cream or half& half into eggs and mix well.
4. Sprinkle with nutmeg or cinnamon.
5. Place in microwave and cook on 50% power for about 5-6 minutes.
6. Custard will rise and fall as it cooks.
7. Knife should come out clean when inserted in center of custard.
Title: Scottish Caramel Shortbread
Ingredients:
- 200 flour
- 175 butter
- 125 sugar
- 3 1/2 chocolate
- 100
Instructions:
1. Make dough from the flour with 150 gram butter and 75 gram sugar.
2. Roll the mixture out into a large rectangle in an oven dish.
3. Bake 20 minutes at 165 degrees.
4. Boil the rest of the butter, the rest of the sugar and the cream (stir well all the time!) on a medium high fire until it begins to turn brown.
5. Spread it over the cookie rectangle.
6. Melt the chocolate with one tablespoon cream.
7. Make patterns on top of the caramel with a spoon (see picture).
8. Cut the cookie-rectangle into 30 smaller rectangles.
Title: Sticky Toffee Pudding
Ingredients:
- 12 pitted dates
- 1 boiling water
- 1 3/4 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 1 1/2 golden brown sugar
- 2 eggs
- 1 vanilla extract
- 2 1/2 sugar
- 1 unsalted butter
- 1/2 light corn syrup
- 1/2
Instructions:
1. In a medium bowl, place chopped dates and pour boiling water over and allow to stand until cool.
2. Preheat oven to 350°F.
3. Butter and flour 9x9x2" square metal pan.
4. In another medium bowl, whisk together flour, baking powder, baking soda and 1/2 tsp salt; set aside.
5. In a large bowl, beat butter until light and fluffy.
6. Add brown sugar and beat until well combined (mixture will look grainy).
7. Beat in eggs one at at time, mixing well after each addition.
8. Stir in vanilla.
9. Stir in flour mixture in 4 additions alternating with date mixture, beginning and ending with flour mixture.
10. Transfer batter to prepared pan.
11. Bake for 40 minutes or until toothpick inserted in center comes out clean.
12. Spoon 1/2 cup Toffee Sauce over cake, spreading evenly over cake.
13. Bake until sauce is thick and bubbly, about 8 minutes.
14. Cool cake in pan until lukewarm or room temperature and serve with remaining Toffee Sauce.
15. To Make Toffee Sauce:.
16. In a large heavy sauce pan bring 1 1/2 cups cream, sugar, butter and corn syrup to boil over medium-high heat, stirring until sugar dissolves and butter melts.
17. Reduce heat to medium and boil gently until mixture is thick and deep amber, stirring often, about 35 minutes.
18. Remove sauce from heat.
19. Whisk in remaining 1 cup of cream (mixture will bubble vigorously).
20. Strain into medium microwave-proof bowl. To Make Ahead: Can be made ahead 3 days in advance. Cool, cover and refrigerate. Rewarm in microwave at 15 second intervals.
Title: Butter Frosting
Ingredients:
- 1/2 butter
- 3 confectioners' sugar
- 3 milk
- 1 vanilla
Instructions:
1. Mix the room temperature butter with the sugar and milk.
2. Beat well for several minutes till very fluffy adding a tad more milk only if necessary and then a little at a time.
3. Add the vanilla and beat well.
4. Frost your cake.
Title: Oil Pastry
Ingredients:
- 2 salt
- 1/2 baking powder
- 1/4 water
- 1/2
- 1/4
Instructions:
1. Sift dry ingredients.
2. Combine oil, water, in a bowl and stir.
3. Add liquid to dry ingredients in a steady stream while mixing.
4. Press dough together.
5. Divide into 2 balls of dough and place on a lightly floured board and cover with a clean dish cloth to rest for 5 minutes.
6. Roll out one ball dough between two large pieces of waxed paper until the desired size.
7. Repeat with other ball of dough.
8. Gently peel off the waxed paper from one side of pastry and lay on the pie pan.
9. Gently peel off the other side of the wax paper.
10. Makes either 2 individual pie shell bottoms or 1-9" 2 crust pie.
11. If making pie shell bottoms after the rolled out pastry lace into a pie pan and prick the pastry all over with the tines of a fork and bake 450°F for 15 minutes.
12. If making a single 9 inch pie fill the bottom layer of pastry in the pan with fruit pie filling of choice, top with second pastry, trip around and pierce top pastry with a couple slits made with a knive so that the juice will not boil over in the oven.
13. Bake until the fruit is tender at 350°Fabout 25-35 minutes.
14. Note** I am putting the single pie time in the recipe because I have to choose one for the Recipezaar computer to accept this recipe.
15. Serving size depends on number of pies made.
16. I am giving the serving size for one single 2 crust pie.
17. Double the serving size if making 2 pies.
Title: Rice Pudding
Ingredients:
- 6 2% low-fat milk
- 1 white rice
- 1/2 sugar
- 1 nutmeg
- 1 cinnamon
- 1 vanilla
- 2 butter
Instructions:
1. Preheat oven to 325.
2. Place all ingredients in a 3 quart baking dish, stir until sugar is disolved.
3. Bake for 1 hour, stirring every 20 minutes.
4. It will thicken as it cools -- best served warm, with ice cream!
Title: Chocolate Chip Cookies With Sprinkles
Ingredients:
- 2 butter
- 2 margarine
- 2 sugar
- 4 brown sugar
- 2 eggs
- 5 vanilla extract
- 4 old fashioned oats
- 2 all-purpose flour
- 2 baking soda
- 1 baking powder
- 4 salt
- 3 walnuts
- 2
Instructions:
1. Pre-heat oven to 350 degrees.
2. In a large bowl, beat the butter and sugars. Add eggs, one at a time, beating well after each addition. Add vanilla.
3. In a food processor place the oats and process until finely ground.
4. Combine oats, flour, baking soda, baking powder and salt; gradually add to creamed mixture.
5. Stir chocolate chips, nuts and sprinkles.
6. Roll into 1-1/2 inch balls and place on ungreased baking sheet. Flatten out slightly with a glass.
7. Bake for 12-14 minutes or until golden brown. Remove and let cool on wire racks.
Title: Joan's Pennsylvania Dutch Carrot Cake
Ingredients:
- 2 granulated sugar
- 2 all-purpose flour
- 1 cinnamon
- 1 salt
- 2 baking soda
- 4 eggs
- 1 canola oil
- 3 carrots
- 4 cream cheese
- 1/2 sweet unsalted butter
- 1 powdered sugar
- 2 pure vanilla extract
Instructions:
1. Combine sugar,flour,cinnamon,salt,and baking soda together in a large mixing bowl.
2. Add eggs, oil, and carrots and beat with an electric mixer for 2 minutes, scraping down sides to make sure everything get moistened together.
3. Pour into greased, lightly floured 9x13" metal cake pan.
4. Bake at 350 F for 55-60 minutes, or until a toothpick tests clean.
5. Cool completely before frosting.
6. To prepare icing: beat together all ingredinets for 2 minutes using an electric mixer, then spread generously over cooled cake.
Title: Blueberry Pizza
Ingredients:
- 1 1/2 all-purpose flour
- 2 sugar
- 1 pecans
- 3/4 butter
- 1 margarine
- 2 cream cheese
- 1 powdered sugar
- 5 -6 Cool Whip
- 2/3 blueberries
- 2 sugar
- 2 cornstarch
- water
Instructions:
1. In a mixing bowl, add the flour, 2 tablespoons sugar, and pecans; stir to combine.
2. Add in the butter; stir until well blended.
3. Spread mixture into a 12-inch pizza pan.
4. Bake at 375°F for 10-12 minutes or until lightly browned.
5. Place pizza pan on a wire rack to let crust cool.
6. In a mixing bowl, using an electric mixer, beat the cream cheese at medium speed until creamy.
7. Gradually add the powdered sugar and beat until smooth.
8. Fold in the Cool Whip.
9. Spread mixture over cooled crust.
10. Add 2 cups blueberries to a saucepan; mash.
11. Stir in 2/3 cups sugar.
12. Bring blueberry mixture to a boil over medium heat and boil for 2 mintues.
13. In a small bowl, add the cornstarch and water; whisk to blend.
14. Add cornstarch mixture to the blueberry mixture.
15. Bring back to a boil and boil 1 minute.
16. Cool.
17. Spread cooled blueberry mixture over cream cheese mixture.
18. Top with remaining blueberries.
Title: Nottingham Pudding....apple and Custard (British)
Ingredients:
- 6 apples
- 3 butter
- 3 white sugar
- 1 nutmeg
- 1 cinnamon
- 6 all-purpose flour
- 1/4 cold water
- 3 eggs
- 1 salt
- 1
Instructions:
1. This recipe really has no amounts,,,water or milk I put in the 1/4 cup as a example.
2. Peel and core apples.
3. Cream the butter and sugar well.
4. Add a dash each of nutmeg and cinnamon.
5. Fill the centre of each apple with sugar butter mixture.
6. Place in a well buttered oven proof dish.
7. I will say here that the sugar and apple juices during baking, go to the bottom and mix with the custard.
8. I usually find one that holds the apples side by side touching each other, helps to keep their shape.
9. Blend the 6 tablespoons of flour with a little cold water.
10. Add the beaten eggs to it beating well.
11. Add a dash salt.
12. Add sufficient amount of milk to make a smooth creamy batter. Not too thick, as it will then be too eggy.
13. Pour all over the apples and bake 400 degrees F.
14. for 40 minutes-- Remove and serve-- tips and hints-- can double the custard part for more baked custard.
15. Or you can also make a pouring milk sauce with birds eye custard power and sugar.
Title: Mango Blueberry Cobbler
Ingredients:
- 2 1/2 blueberries
- 2 mangoes
- 1/3 brown sugar
- 2 flour
- 1/2 old fashioned oats
- 1/2 cinnamon
- 1/2 cardamom
- 1/2 ginger
- 1/4 salt
- 2 brown sugar
- 2 butter
Instructions:
1. Preheat oven to 350°F Butter 8x8x2 1/2-inch square baking dish.
2. Toss fruit, brown sugar and flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stirring occasionally, about 40 minutes. Bake without stirring another 5 minutes. Remove from oven.
3. Increase oven temperature to 375°F
4. Meanwhile, stir together oats, spices, salt, and 2 tablespoons brown sugar in a bowl until combined. Rub butter into oat mixture until evenly distributed.
5. Sprinkle topping over fruit and bake until topping is golden, 25 to 30 minutes more. Transfer to a rack to cool at least 10 minutes. Serve warm or at room temperature.
Title: Dried Fruit Shortbread Biscuits
Ingredients:
- 1/2 unsalted butter
- 1/4 salt
- 1/4 granulated sugar
- 1 1/4 all-purpose flour
- 2 currants
- 3
Instructions:
1. Place the butter, salt and sugar into a large bowl and cream together until smooth. Add the plain flour, rice flour, currants and mixed peel and stir together then use your hands to gently knead together until you get a uniform dough.
2. Preheat the oven to 300F and line a cookie sheet with baking paper.
3. Roll the dough out to be just less than 1/2-inch thick. Use cutters to cut the dough out. Prick the top of the cookies with a fork. Bake for 25-30 minutes, the cookies will not really brown, they'll just become firm and very slightly golden around the edges.
4. Let cool on a wire rack then store in an airtight container.
Title: Mimosa Cupcakes W/Champagne Syrup
Ingredients:
- 3 cake flour
- 1/2 salt
- 1 baking powder
- 1/2 baking soda
- 1 butter
- 1 sugar
- 1/2 eggs
- 2 plain yogurt
- 3 powdered sugar
- 3/4
- 2
- 1
Instructions:
1. For the cupcakes:
2. Preheat your oven to 350 degrees Fahrenheit. Mix together the flour, salt, baking soda and powder and set aside.
3. In a medium sized bowl, cream the butter until smooth then add the sugar and cream together. Once the butter and sugar are creamed add in the orange juice concentrate. Mix in one egg at a time.
4. Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter.
5. Divide the batter evenly into lined cupcake tins and bake for about 15-20 minutes. Allow to cool.
6. For the syrup:
7. Bring the champagne and powdered sugar to a boil and let them reduce about half way. Don't expect it to get thick. It will still be very liquidy when you are done. Poke holes in the cupcakes and drizzle in the syrup. Let it absorb into the cupcake and add more. Keep adding to taste.
Title: Fruit Pudding
Ingredients:
- 1 flour
- 1/2 sugar
- 1 baking powder
- 1/4 salt
- 1/4 butter
- 1/2 milk
- 2 sugar
- 1/4 - 1/2 hot water
- 1
Instructions:
1. Mix the dry ingredients with the butter in a food processor and run until the mix is smooth and crumbly.
2. Add the milk and run to blend.
3. Spread in the bottom of an 8x8 baking pan.
4. Spread the fruit over it.
5. Sprinkle with sugar to taste.
6. Pour the hot water or juice over the whole thing.
7. Bake st 375 F for 40 minutes.
8. Serve warm or cool with cream.
Title: Rum Cake
Ingredients:
- 1 instant pudding mix
- 1 rum
- 1/2 water
- 1/2 eggs
- 1/2 pecans
- 4 sugar
- 1/2 butter
- 1 margarine
- 1/2 rum
- 1/4 water
- 1/4
Instructions:
1. Preheat oven to 325 degrees spray 2 qt Bundt pan with non stick spray.
2. Using mixer at low speed, blend the cake mix, pudding mix, rum, oil & water. Add the eggs one at a time mixing well after each.
3. Sprinkle pecans in the bottom of bundt pan & pour the batter on top of pecans. Bake for 50 to 55 minutes, until knife inserted an inch from the center comes out clean do not remove cake from the pan!
4. Make rum syrup: In a small saucepan bring sugar, butter, rum and water to a boil and cook for 3 minutes.
5. With a fork or wooden skewer, make holes in the top of cake. Pour the syrup over the cake and let it sit for 30 minutes while the syrup is absorbed.
6. Invert cake pan onto a serving plate. Allow it to sit for several minutes and the cake will loosen from the pan.
Title: Mini Morsel Cupcakes
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 1/2 granulated sugar
- 1 butter
- 2 margarine
- 4 vanilla extract
- 1 eggs
- 2 2% low-fat milk
- 2 1/2 powdered sugar
- 1/2 butter
- 1/4 margarine
- 1 2% low-fat milk
- vanilla extract
Instructions:
1. FOR CUPCAKES: PREHEAT oven to 375º F. Paperline or grease 24 muffin cups.
2. COMBINE flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in 3/4 cup morsels. Spoon into prepared muffin cups, filling 3/4 full.
3. BAKE for 18 to 20 minutes or until tops spring back when lightly pressed. Cool in pans for 10 minutes on wire racks; remove to wire racks to cool completely. Frost; sprinkle with remaining morsels.
4. FOR FROSTING: MICROWAVE 1 cup morsels in a medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Beat powdered sugar, butter, milk, vanilla extract and melted chocolate in small mixing bowl until creamy.
Title: Chocolate Mousse
Ingredients:
- 1/3 cocoa powder
- 1 eggs
- 3 salt
- 1/8 sugar
- 1/4 sugar
- 1
Instructions:
1. In a pan over low heat, whisk the cocoa, evaporated milk, egg yolks, salt and 1/4 cup sugar until smooth and slightly thickened. This should take about 5 minutes. Pour into a bowl, cover & cool for 1 hour.
2. Beat egg whites until soft peaks form. Add the 1 teaspoon sugar and beat until stiff.
3. Stir 1/4 of the egg whites into the cooled chocolate mixture, then fold in the remainder. Pour into glasses. Chill at least 2 hours before serving.
Title: Ginger Macadamia Biscotti
Ingredients:
- 1 all-purpose flour
- 1 ground ginger
- 2 1/2 lime zest
- 2 butter
- 1/2 eggs
- 2 white chocolate chips
- 1 1/2 Crisco shortening
- 1
Instructions:
1. HEAT oven to 350°F Position rack in center of oven. Spray cookie sheet with no-stick cooking spray.
2. PLACE cake mix, flour, ginger, lime peel, melted butter, eggs and macadamia nuts in large mixing bowl. Blend 1 to 2 minutes with an electric mixer on low speed until well blended, scraping bowl often (dough will be very stiff).
3. TRANSFER dough to prepared cookie sheet. With floured hands, shape dough into two rectangles, each 14-inches long by 3-inches wide by 3/4-inch thick, about 4 to 5 inches apart on sheet. Mound the dough so it is slightly higher in the center than at the edges.
4. BAKE 30 to 35 minutes or until firm to touch. Remove from oven and cool on sheet for 10 minutes. Leave oven on.
5. CUT each rectangle into 3/4-inch slices on the diagonal using a sharp kitchen knife, while still on cookie sheet. Carefully turn slices onto their sides. Return cookie sheet to oven.
6. BAKE an additional 10 minutes. Turn oven off and let biscotti remain in oven until crisp; 30 to 40 minutes. Remove from oven and transfer biscotti onto a rack. Cool completely.
7. PLACE white chocolate chips and shortening in a resealable food storage bag. Microwave 30 seconds on MEDIUM HIGH (70% power). Knead mixture in bag. Microwave another 30 seconds on MEDIUM HIGH. Knead. If necessary, microwave an additional 10 to 15 seconds, until chips are melted. Cut a small corner from bag. Drizzle melted white chocolate over biscotti.
Title: Cranberry Tart
Ingredients:
- 2 cranberries
- 1/2 pecan pieces
- 1/2 sugar
- 12 butter
- 1 sugar
- 2 eggs
- 1 Amaretto
- 1 flour
Instructions:
1. Grease a 10- to 12-inch pie or flan dish. Spread the berries, pecans in the dish. Sprinkle with sugar.
2. Combine the butter, sugar, eggs and extract. Stir or beat in the flour. Spread over the berries. Bake at 325 degrees for 35-40 minutes.
3. Serve with whipped cream flavored with Grand Marnier or orange peel, or ice cream or custard sauce.
Title: Brennan's Bananas Foster
Ingredients:
- 4 butter
- 3 1/2 brown sugar
- 1/2 cinnamon
- 2 bananas
- 4 rum
- 1/4 vanilla ice cream
- 4
Instructions:
1. Melt butter over an alcohol burner in a flambe pan or attractive skillet.
2. Add the sugar, cinnamon, and banana liqueur and stir to mix. Heat for a few minutes.
3. Place the halved bananas in the sauce and sauté until soft and slightly browned.
4. Add the rum and allow it to heat well, and then tip the pan so that the flame from the burner causes the sauce to light. Wait until the rum gets hot, so that you get a good flame after its ignited. Allow the sauce to flame until it dies out, tipping the pan with a circular motion to prolong the flaming.
5. Carefully lift the bananas out of the pan and place four pieces over each portion of ice cream, and then spoon the hot sauce from the pan over the top.
6. This can be prepared over a stove burner.
Title: Black Walnut Cookies
Ingredients:
- 6 all-purpose flour
- 1 salt
- 1/2 baking soda
- 1 cream of tartar
- 1 3/4 butter
- 2 1/4 margarine
- 1/2 brown sugar
- 2 sugar
- 2 eggs
- 1 1/2 vanilla
- 1 1/2 black walnuts
- flaked coconut
Instructions:
1. Sift together flour,salt,soda and cream of tarter.
2. Cream butter,add brown and white sugars gradually and beat until fluffy.
3. Add eggs and vanilla,mix well.
4. Grind nut and coconut (or finely chop) together.
5. Add to creamed mixture.
6. Add sifted dry ingredients and blend well.
7. Chill 1 hour.
8. Shape dough into four rolls about 2 inches in diameter.
9. Wrap tightly in wax paper and refrigerate.
10. Cut rolls into 1/8 inch slices,place 1 inch apart on ungreased baking sheet.
11. Bake at 350 for 10-12 minutes.
12. Remove and cool on wire rack.