lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Custard
Ingredients:
- 1/3 sugar
- 1/3 peanut butter
- 1/4 salt
- 3 eggs
- 1 evaporated milk
- 1 water
- 1/2 vanilla
- 1/8 nutmeg
Instructions:
1. Cream sugar, salt and peanut butter.
2. Stir in eggs and milk until well blended.
3. Slowly stir in boiling water, then vanilla.
4. Ladle into well buttered custard cups. (6-8 cups).
5. Sprinkle with nutmeg.
6. Place cups in shallow pan.
7. Fill with hot water to within 1 inch of top of cups.
8. Bake in 325 degree oven about 40 minutes or until set.
Title: Easy 4 Ingredient Cranberry Crisp
Ingredients:
- 1 sugar
- 3/4 flour
- 1/3 butter
- 1 whole berry cranberry sauce
Instructions:
1. Preheat oven to 350 degrees. Grease an 8x8 inch baking dish.
2. Combine the sugar, flour and butter, using a pastry blender.
3. Pour cranberry sauce into prepared dish and cover with the flour mixture. Bake 30-40 minutes.
4. Cut into 9 pieces and serve warm or cold.
Title: Easy Peasy Baklava
Ingredients:
- 2 phyllo pastry
- 1 1/4 walnuts
- 1/2 ground cinnamon
- 250 unsalted butter
- 1 1/2 sugar
- 1 water
- 2 lemon juice
Instructions:
1. Mix together sugar, water and lemon juice in saucepan; boil 15 - 20 minutes and let cool.
2. Crush walnuts and add cinnamon in blender.
3. Melt butter in saucepan.
4. When pastry is at room temperature, use 1/2 of one 375g pack and place it in rectangluar pan; is ok is filo folds back over itself.
5. Brush with butter
6. Sprinkle 1/2 of the walnuts; spread across pastry.
7. Repeat process with other 1/2 of the 375g pack.
8. Repeat process again with the SECOND pack of 375g filo pastry as stated above; finish with pastry layer.
9. Using a SHARP knife, cut pastry into diagonal shape
10. Pour remaining melted butter slowly over pastry.
11. Cook in preheated oven at 170C for 60 minutes or until golden brown.
12. Remove from oven; wait 5 minutes and pour syrup mixture over baklava.
13. When is completely cool, you can serve.
14. HINT HINT -- I enjoy it while still warm!
15. Recipe is IDEAL for freezing!
16. Enjoy.
Title: Quaresmali Twice Baked Cookie or Biscotti
Ingredients:
- 3 liquid honey
- 1/4 granulated sugar
- 1/2 brown sugar
- 3/4 all-purpose flour
- 2 ground cloves
- 1/4 cinnamon
- 1/2 baking powder
- 2 butter
- 4 margarine
- 2 eggs
- 1 egg
- 1 water
Instructions:
1. Toast whole almonds for about 6- 8 minutes.
2. Remove and cool.
3. Put aside 2 cups of the almonds.
4. To the remainder one cup of almonds chop very fine.
5. Add the honey to the chopped almonds and mix well.
6. Add the brown and white sugar and stir in well.
7. In a large bowl beat the two eggs and beat in the soft butter or solid soft margarine.
8. Add in the honey/nut/sugar mixture and beat well.
9. Add in the dry ingredients and the 2 cups of almonds that were set aside.
10. Combine all well and make a stiff dough.
11. Divide the dough into two pieces.
12. On parchment lined cookie sheets place each and make two logs about 12 inches by 4 inches, flatten slightly.
13. Keep 4 inches between logs.
14. Preheat oven to 350 degrees F.
15. Brush both logs with the egg wash.
16. Bake in preheated oven for 20- 25 minutes, until firm and beginning just to show cracks.
17. Remove each log to a wire rack.
18. Cool 10 minutes.
19. Slice into slices with serrated knife.
20. Place back onto parchment lined sheet.
21. Bake for 8 minutes.
22. Remove and turn slices over.
23. Bake another and final 8 minutes, until toasty and golden.
24. Remove to wire rack and cool completely.
25. Store airtight tin container.
26. Will keep month or so at room temperature.
Title: Classic Spice Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/4 butter
- 1/4 shortening
- 2 eggs
- 1 buttermilk
- 1 1/2 granulated sugar
- 1/2 vanilla extract
- 1/4 ground nutmeg
- 1/2 ground cloves
- 1 1/2 ground cinnamon
- 1/4 pumpkin pie spice
- 4 cream cheese
- 2 1/2 powdered sugar
- 1/4 butter
- 1/2 vanilla
Instructions:
1. Preheat oven to 350. Grease and flour a 9x13 pan.
2. Mix flour, baking soda, baking powder, nutmeg, cloves, cinnamon, and pumpkin pie spice in a bowl and set aside.
3. In another bowl, blend shortening, butter and sugar until fluffy. Beat in one egg at a time. Add vanilla. Alternate adding the flour mixture and the buttermilk until mixture is smooth.
4. Bake 30-35 minutes or until tooth pick comes out clean.
5. For frosting: Mix butter and cream cheese together until creamy. Add vanilla. Slowly beat in 2 1/2 cups powdered sugar until smooth. Refrigerate until needed. Ices one 9x13 pan. Double recipe for two 9" cake pans.
Title: Cream Cheese Coffeecake
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 2 flour
- 2 baking powder
- 1/2 salt
- 2 cream cheese
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1/4 sugar
- 1/2 flour
- 4 butter
Instructions:
1. Batter: Cream butter and sugar; add eggs and beat well. Mix flour, baking powder and salt. Gradually add to creamed mixture. Batter will be thick; set aside.
2. Filling: Cream all ingredients for the filling together and set aside.
3. Topping: Combine sugar and flour; cut in butter until crumbly and set aside.
4. To assemble: Spread half of the batter in bottom of greased and floured 9 x 13 inch pan. Batter is thick so it doesn't have to cover the entire bottom of pan, just spread around the best you can. Spread filling over batter. Spoon remaining batter on top and sprinkle with topping. Bake at 350 degrees (325 degrees for glass)for 45 minute Cut into squares and serve warm or cool. Keep refrigerated.
Title: Pineapple En Salsa Chocolate De Ron
Ingredients:
- 1 fresh pineapple
- 4 dark chocolate
- 1/4 half-and-half
- 1 dark rum
Instructions:
1. Slice the pineapple and cut into chunks.
2. In a small saucepan, heat the chocolate and cream gently until the chocolate has melted.
3. Stir in the rum.
4. Serve at once, dipping the pineapple into the warm sauce.
Title: EZ Red Velvet Cake
Ingredients:
- 1 instant devil's food pudding
- 1 eggs
- 4 water
- 1/3
- 1
- 2
Instructions:
1. Mix all ingredients until smooth and creamy.
2. Place into a 10 cup Bundt cake pan (prepared) and bake at.
3. 325 degrees F.
4. for 50-60 minutes or until it tests done.
5. Drizzle Hershey's syrup over the cake for frosting.
Title: Gulab Jamun
Ingredients:
- 8 baking powder
- 4 flour
- 4 ghee
- 3 eggs
- 2 cardamom
- 2 sugar
- 1 water
- 1 1/2
- 1
Instructions:
1. Beat eggs, cream of wheat and ghee well together.
2. Add milk and elachi and beat again.
3. Add flour and baking powder and mix to form soft jamun dough.
4. Leave in fridge overnight. Fry next day in deep oil over moderate heat until jamuns are a lovely dark, tan colour.
5. Dip in syrup. Sprinkle colour.
6. The Syrup:
7. Mix 1 ½ cups sugar in 1 cup water and when sugar is dissolved, put on stove and boil until syrup begins to form.
Title: Pistachio Salad
Ingredients:
- 1 pistachio pudding mix
- 1 crushed pineapple
- 1 small marshmallow
- 1 Cool Whip
Instructions:
1. Mix pudding (dry) and pineapple together.
2. Add marshmallows and Cool Whip.
3. Add extra nuts if desired.
4. Let stand in refrigerator at least 4 hours before serving.
Title: Healthified Carrot Cake
Ingredients:
- 3/4 applesauce
- 1/2 honey
- 1/2 sugar
- 1 eggs
- 4 flour
- 1 wheat flour
- 1 baking soda
- 2 salt
- 1 carrots
- 3 cinnamon
- 2 vanilla
- 1 butter
- 1/4 low-fat cream cheese
- 8 powdered sugar
- 1
Instructions:
1. Beat oil, applesauce, honey and sugar, then add eggs.
2. Add and mix the rest of the cake ingredients in the order given. Beat for 1 minute.
3. Pour into 3 9-inch cake pans or 9x13 pan.
4. Bake at 350°F for 35-40 minutes.
5. Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
6. Beat until smooth.
Title: Neiman-Marcus $250 Chocolate Chip Cookies Recipe
Ingredients:
- 2 butter
- 4 flour
- 2 baking soda
- 2 sugar
- 5 blended oatmeal
- 24 chocolate chips
- 2 brown sugar
- 1 salt
- 1 eggs
- 4 baking powder
- 2 vanilla
- 2
- 3
Instructions:
1. Measure oatmeal and blend in a blender to a fine powder.
2. Cream the butter and both sugars.
3. Add eggs and vanilla.
4. Mix together with flour, oatmeal, salt, baking powder and soda.
5. Add chocolate chips, grated Hershey Bar and nuts.
6. Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
7. Bake for 10 minutes at 375° or until golden.
Title: Strawberry Heart Pillows
Ingredients:
- 1 frozen puff pastry
- 1 Cool Whip
- 1 strawberry
Instructions:
1. Thaw puff pastry as directed on package; unfold.
2. Preheat oven to 350F degrees.
3. Using 2-inch heart-shaped cookie cutter, cut into 16 hearts (or, if it isn't Valentines or some other romantic occasion, use a sharp knife and cut into 30 1-1/2-inch squares).
4. Place on ungreased cookie sheets and bake for 20 minutes or until golden.
5. Remove from cookie sheets and cool completely on wire racks.
6. Split each heart in half horizontally.
7. Spread 1 teaspoon jam or preserves on bottom half of each heart.
8. Top with a big spoonful of whipped topping.
9. Cover with top half of heart.
10. Garnish with a small spoonful of whipped topping and a strawberry slice.
11. Refrigerate until ready to serve.
Title: Brownie Biscotti
Ingredients:
- 1/3 butter
- 2/3 white sugar
- 2 baking powder
- 2 eggs
- 1 vanilla extract
- 1/3 all-purpose flour
- 1 3/4 water
- 1/2 milk
- 1/4
- 1
Instructions:
1. Pre-heat oven to 375° F (190° C).
2. Beat butter until soft and add sugar and baking powder.
3. Beat in eggs and vanilla, add cocoa and as much flour as you can by mixer and the rest by hand when the dough becomes too stiff.
4. Stir in chocolate chips and nuts.
5. Divide dough into two equal parts.
6. Shape into 9 x 2 x 1 inch loaves.
7. Place on a baking sheet 4 inches apart.
8. Brush with mixture of water and yolk.
9. Bake for 25 minutes.
10. Cool on sheet for 30 minutes.
11. Cut loaves into 1/2" thick slices diagonally.
12. Lay cut side down and bake at 350°F (165 degrees° C) for 15 minutes.
13. Turn over and bake other side for 10 to 15 minutes until dry.
14. Cool.
15. Store in airtight container.
Title: Sweet Potato Cake With Maple Icing
Ingredients:
- 1 canola oil
- 1 granulated sugar
- 1 brown sugar
- 3 eggs
- 1 vanilla
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 1 1/2 ground cinnamon
- 1/2 ground ginger
- 1/2 ground allspice
- 3 fresh sweet potatoes
- 2/3 dried cranberries
- 1 pecans
- 1/2 butter
- 6 milk
- 2 brown sugar
- 1/2 salt
- 1 confectioners' sugar
- 4
Instructions:
1. Preheat oven to 350 degrees F. Grease or spray 13 x 9-inch pan.
2. In large bowl, beat oil, sugars, eggs and vanilla with electric mixer until well blended. Combine flour, baking soda, baking powder, salt, cinnamon, ginger and allspice. Stir into egg mixture; mix well. Fold in sweet potatoes, cranberries and 3/4 cup pecans. Pour into prepared pan.
3. Bake 35 to 40 minutes or until cake tester inserted in center comes out clean. Cool completely.
4. To make icing: In large bowl, beat butter with electric mixer until creamy. Add remaining ingredients; beat on medium-high speed until smooth and fluffy. Spread evenly over cake. Sprinkle with remaining 1/4 cup pecan pieces.
Title: Dessert Quesadillas
Ingredients:
- 2 granny smith apples
- 1/2 dried sweetened cranberries
- 1 lemon juice
- 1 butter
- 7 margarine
- 6 10-inch flour tortillas
- 1 cream cheese
- 1/4 powdered sugar
- 1/2 pecans
- 1/2
Instructions:
1. In a mixing bowl, add the first 4 ingredients; toss to combine.
2. In a big non-stick skillet, melt 1 tablespoon butter over medium heat.
3. Add in apple mixture and saute/stir for 5 minutes or until tender.
4. Transfer apple mixture to a plate or bowl and set aside.
5. Clean skillet.
6. Spread 1 tablespoon butter evenly on 1 side of each tortilla.
7. In a small bowl, mix together the cream cheese and powdered sugar until smooth.
8. Spread the cream cheese mixture even on the non-buttered side of each tortilla.
9. Top with apple mixture.
10. Fold each tortilla in half, over apple mixture.
11. In a heated skillet over medium heat, cook tortillas for about 2 minutes on each side or until golden brown.
12. Drizzle caramel sauce over each quesadilla and sprinkle with pecans.
Title: Milk Chocolate Marshmallow Candies
Ingredients:
- 2 large marshmallows
- 1/3
- 6
Instructions:
1. Spray the ice cube tray with cooking spray.
2. Melt the white chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set.
3. Melt milk chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.
4. Put one of the marshmallow halves in each tray, then cover with remaining melted milk chocolate. Place in refrigerator for about 1 hour until set.
Title: Gloria's Famous Nameless Cookies
Ingredients:
- 3/4 butter
- 3/4 brown sugar
- 1 1/2 granulated sugar
- 2 eggs
- 2 baking soda
- 1 1/2 baking powder
- 3/4 salt
- 1/4 vanilla
- 1 1/2 flour
- 4 flaked coconut
- 7 pecans
- 12
- 6
Instructions:
1. Combine as listed and shape into 2-inch balls 2-inches part on ungreased cookie sheet. Bake at 375 degrees for 15 minutes. Transfer at once from baking sheets to paper toweling to cool.
2. These freeze well either before or after baked.
Title: Zucchini Pineapple Cake
Ingredients:
- 3 eggs
- 2 sugar
- 2 vanilla
- 1 zucchini
- 2 baking soda
- 1 salt
- 1 baking powder
- 1 flour
- 3 1/2 raisins
- 1/2 crushed pineapple
- 1
Instructions:
1. Beat eggs until fluffy, add sugar, vanilla, oil, zucchini. Sift dry ingredients and add to egg mixture. Blend well.
2. Add pineapple, raisins, and nuts and mix well.
3. Bake in 2 well greased loaf pans for 1 hour at 350 degrees.
Title: Kahlua Cake
Ingredients:
- 1 instant chocolate pudding mix
- 3 Kahlua
- 1/3 sour cream
- 1
- 6
Instructions:
1. Follow directions on cake mix box.
2. Add pudding, kahlua, and sour cream.
3. Mix thoroughly.
4. Then add chocolate chips.
5. Pour into greased bundt pan.
6. Bake in pre-heated 350ºF oven for 50 to 55 minutes.
7. Cool in the pan 10 to 15 minutes.
8. Place on wire rack until thoroughly cooled.
Title: Macaroon Apple Cobbler
Ingredients:
- 4 tart apples
- 1/3 sugar
- 1/2 ground cinnamon
- 1/2 flaked coconut
- 1/4 pecans
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1/2 vanilla extract
- 3/4 all-purpose flour
- 1/4 baking powder
Instructions:
1. Place the apples in an ungreased 9-in. pie plate.
2. Combine sugar and cinnamon; sprinkle over apples.
3. Top with coconut and pecans; set aside.
4. In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well.
5. Combine flour and baking powder; add to the creamed mixture until blended.
6. Carefully spread over apples.
7. Bake at 350 for 25-30 minutes or until top is golden brown and fruit is tender.
8. Serve warm.
9. Yield: 6-8 servings.
Title: Chocolate Cherry Bread Pudding
Ingredients:
- 5 eggs
- 3 2% low-fat chocolate milk
- 1 dried cherries
- 1
Instructions:
1. Preheat over to 325°.
2. Grease a 9x13-inch baking dish.
3. Mix together eggs, chocolate milk and almond extract until blended.
4. Add the bread cubes and mix by hand until moistened.
5. Fold in cherries.
6. Pour into baking dish and bake 45 to 50 minutes or until set.
7. Serve warm.
Title: Cherry Cream Torte
Ingredients:
- 2 ladyfingers
- 2 cream cheese
- 1 sugar
- 2/3 cherry pie filling
- 1
- 2
- 1
Instructions:
1. Split lady fingers lengthwise; brush with juice. Place a layer of lady.
2. fingers around the sides and over the bottom of a lightly greased 9-in. springform pan.
3. In a mixing bowl, beat cream cheese until smooth; add sugar and 1/2 teaspoon extract. Beat on medium for 1 minute.
4. Fold in whipped cream.
5. Spread half over crust.
6. Arrange remaining lady fingers in a spoke-like fashion.
7. Spread evenly with the remaining cream cheese mixture.
8. Cover and chill overnight.
9. Combine the pie filling and remaining extract; spread over the cream cheese layer. Refrigerate for at least 2 hours.
10. To serve, remove sides of pan. Garnish with almonds and whipped cream if desired.
11. Yield: 16-18 servings.
Title: Chocolate Pumpkin Trifle
Ingredients:
- 4 bittersweet chocolate
- 4 heavy cream
- 2 pure vanilla extract
- 1 canned pumpkin
- 1 marshmallow cream
- 8
- 1 1/16
Instructions:
1. In a small saucepan, melt the chocolate with 1/2 cup cream over medium-low heat, stirring until smooth. Let cool.
2. Meanwhile, using an electric mixer with a whisk attachment, whip 2 cups cream with 1 teaspoon vanilla until stiff but not dry.
3. In a medium bowl, whisk together the pumpkin and marshmallow cream. Fold in the whipped cream in 2 parts; refrigerate. Add the remaining 1 1/2 cups heavy cream to the mixer bowl and whip until thickened. With the machine on, slowly add the chocolate mixture and the remaining 1 teaspoon vanilla and beat until stiff but not dry.
4. Spread one-third of the chocolate cream in a 4-quart clear glass trifle bowl. Layer with one-third of the toffee. Stand 8 cookies on their edges around the perimeter of the bowl. Make 1 stack of 4 more cookies sandwiched with some pumpkin cream, topping with more cream. Repeat with the remaining cookies and more pumpkin cream to make a total of 14 cookie stacks Place 7 stacks in the trifle bowl. Top with the remaining pumpkin cream and half of the chocolate cream. Sprinkle with another third of the toffee. Top with the remaining 7 cookie stacks and chocolate cream. Cover and refrigerate for at least 6 hours and up to 24 hours. To serve, sprinkle with the remaining toffee.
Title: Angel Cookies
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 1 flour
- 2 1/2 baking powder
- 2 salt
- 1/2 sugar
- 1/4
Instructions:
1. Beat shortening and 1 1/2 cups sugar at medium speed until fluffy.
2. Add eggs and extracts; beat until blended.
3. Combine dry ingredients,gradually add to creamed mixture, beating well.
4. Cover and chill at least 1 hour.
5. Shape dough into 1-inch balls.
6. Roll balls in 1/4 cup of sugar.
7. Place on ungreased cookie sheets.
8. Bake at 350° for 8-9 minutes, until barely golden.
9. Let cool 2 minutes on sheets.
10. Transfer to wire racks to completely cool.
Title: Sugee Cookies ( Olive Oil )
Ingredients:
- 170 plain flour
- 60 sugar
- 1/2 baking powder
- 1 vanilla essence
- 80 olive oil
- 48 chocolate chips
Instructions:
1. Sieve flour, sugar, baking powder into a big bowl.
2. Add vanilla essence and olive oil gradually.
3. Mix well. Knead the dough a few times.
4. A soft dough is formed.
5. Roll into small balls ( use a teaspoon).
6. Insert 1pc chocolate chip.
7. Place into ungrease muffin cups.
8. Bake 170 C or 350 F for 15-20min.
9. Note: Don't grease the muffin cups. You will get burnt cookie bottoms.
10. Some cookies might have a little crack on the surface.
Title: Orange Slice Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1/2 baking soda
- 1/2 buttermilk
- 3 1/2 plain flour
- 1 dates
- 2 pecans
- 1 coconut
- 1 vanilla
- 1 confectioners' sugar
- 2
- 1
Instructions:
1. mix butter, sugar, and eggs. Mix soda in buttermilk, alternately add flour and milk. cut dates, nuts, and orange slices in small pieces and add along with coconut.
2. Bake at 250 degrees for 3 hours.
3. mix orange juice and xxx sugar and glaze over cake while still warm.
Title: Angel Food Cake Waldorf
Ingredients:
- 6 sugar
- 1/8 salt
- 6
- 3
- 1/3
- 1
Instructions:
1. Prepare Angel Food Cake by cutting a 1 inch slice off the top.
2. Remove the center, leaving walls around a cavity.
3. Whip cream.
4. Combine sugar, salt and cocoa.
5. While beating the cream sprinkle in the cocoa mixture..
6. Whip until stiff.
7. Fold in cut-up almonds.
8. Fill cavity.
9. Replace top of cake and spread rest of cream mixture on top and sides of cake. Sprinkle with 1/3 cup shaved toasted almonds.
10. Chill 3 hrs. or more before serving.
Title: Pear Cake With Caramel Glaze
Ingredients:
- 1 granulated sugar
- 1 3/4 eggs
- 3 vanilla
- 1 all-purpose flour
- 1 1/2 whole wheat flour
- 1 baking powder
- 2 baking soda
- 1 allspice
- 1 pears
- 3 pecans
- 1 butter
- 1/4 margarine
- 1/4 dark brown sugar
- 2 milk
- 1 powdered sugar
- 1/2 vanilla
- 1 salt
Instructions:
1. Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan; set aside.
2. In a large bowl, combine vegetable oil, granulated sugar, and beaten eggs; beat at medium speed of an electric mixer until well blended. Stir in vanilla.
3. In a medium bowl, combine flours, baking powder, baking soda, and allspice; stir well.
4. Add flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in chopped pecans.
5. Pour batter into prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted into center of cake comes out clean.
6. Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
7. Spoon Caramel Glaze over cake.
8. Caramel Glaze:.
9. In a small saucepan, melt butter over medium heat; add brown sugar. Cook, stirring constantly, until sugar melts. Remove from heat. Add milk, stirring constantly.
10. Add powdered sugar, vanilla, and salt; beat at medium speed of an electric mixer until smooth.
Title: Grandma Velna and Betty Crocker's Pie Crust
Ingredients:
- 1/3 shortening
- 1 shortening
- 1 all-purpose flour
- 1/4 salt
- 2 -3 cold water
Instructions:
1. Mix dry ingredients.
2. Cut the shortening into the dry ingredients with a pastry cutter,
3. Sprinkle in the cold water one tablespoon at a time, mixing with a fork, till all the flour and shortening is moistened.
4. Gather and roll into a ball.
5. Place it on top of a piece of wax paper, about 1.5 feet in length.
6. Press down slightly and cover with another piece of wax paper. NOTE: The wax paper is key to this recipe. It allows you to roll out without having to add flour.
7. With rolling pin, roll dough out, from center to the outside, creating a circle.
8. Remove the top piece of wax paper. Flip over the crust dough onto the pie pan.
9. Press into the pie pan and form the crust.
10. You can cover and refrigerate to use for a pie later. Great with sweet or savory pies.
Title: Pear and Ginger Cake With a Maple Glaze from New Zealand
Ingredients:
- 150 butter
- 1/2 brown sugar
- 1/4 maple syrup
- 2 eggs
- 1 baking soda
- 3/4 milk
- 2 flour
- 1 baking powder
- 2 ginger
- 410 pears
- 2 cornflour
- 1/2 maple syrup
Instructions:
1. . Preheat oven to 180°C
2. Grease and line the base of a 22cm springform cake tin with baking paper.
3. Cream butter, brown sugar and Maple Syrup until light and fluffy.
4. Gradually add the beaten eggs a small amount at a time to avoid the mixture curdling.
5. Dissolve baking soda in the milk.
6. Sift flour, baking powder and ground ginger into the creamed mixture, alternately with the milk, mixing carefully until combined.
7. Spoon mixture into prepared tin and place the drained pear on top of the cake, placing them cut side down onto the mixture.
8. Bake for 40-45 minutes until cooked.
9. Place cake on a cooling rack for 15 minutes, then remove from the cake tin.
10. Brush the warm cake with the glaze. Serve warm with custard, cream or ice cream.
11. To make the glaze mix the cornflour with 1 tablespoon of cold water to form a paste.
12. Place the maple syrup into a saucepan, stir in the cornflour over a medium heat until thickened and boiling. Remove from heat and allow to cool a little before brushing onto the cake.
Title: Apple Magic
Ingredients:
- 1 egg
- 3/4 sugar
- 1/2 all-purpose flour
- 1 baking powder
- 1 cinnamon
- 1 salt
- 1 apple
- 1/2 craisins
Instructions:
1. Preheat oven to 350 degrees F.
2. Beat egg in a mixing bowl.
3. Add sugar, flour, baking powder, cinnamon and salt.
4. Stir in apple and raisins.
5. Spread into a greased 9 inch pie plate.
6. Bake at 350 for 25 to 30 minutes or until golden brown and a toothpick comes out clean.
7. Serve with whipped cream or ice cream.