lumicero/recipes-ing2inst huggingface dataset:
Title: Espresso Eggnog Bread Pudding
Ingredients:
- 1 half-and-half
- 4 sugar
- 1 instant espresso powder
- 2 eggs
- 1/3 butter
- 4 confectioners' sugar
- 6
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Grease 13" by 9" baking dish.
3. Cut bread into 1 inch chunks.
4. Coarsely chop chocolate.
5. In baking dish, toss bread and chocolate.
6. In large bowl, with wire whisk, beat eggnog, half and half, sugar, coffee powder, and eggs until well mixed.
7. Pour eggnog mixture over bread and chocolate.
8. Dot with butter.
9. Set baking dish in large roasting pan and place on oven rack.
10. Fill roasting pan with hot water to come halfway up side of baking dish.
11. Bake bread pudding 1 hour or until knife inserted in center of pudding comes out clean.
12. Sprinkle with confections' sugar.
13. Serve pudding warm, as is or topped with ice cram.
Title: Apple Butter Muffins
Ingredients:
- 1 3/4 all-purpose flour
- 1/3 sugar
- 2 baking powder
- 1 apple pie spice
- 1/4 salt
- 1 egg
- 3/4 milk
- 1/4 apple butter
- 1/3 pecans
- 1/3 sugar
- 2
Instructions:
1. Preheat oven to 400 degrees.
2. Combine flour, sugar, baking powder, spice
3. and salt in bowl; mix well.
4. Mix egg, milk and oil in bowl.
5. Add to dry ingredients all at once, stirring just until moist.
6. Drop rounded tspful into muffin cups.
7. Top with rounded tspfuls apple butter; fill 3/4 full with remaining batter.
8. Combine pecans and sugar in bowl; mix well.
9. Sprinkle on to of muffins.
10. Bake for 20 minutes or until brown.
11. Makes 12.
Title: Emeril's Raspberry Lemon Thumbprint Cookies
Ingredients:
- 1/2 Chambord raspberry liquor
- 1 kirsch
- 2 1/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 butter
- 2/3 sugar
- 2 lemon zest
- 1 fresh lemon juice
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Lightly butter 2 large baking sheets.
3. In a small bowl, combine the jam and Chambord.
4. Stir to combine.
5. In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
6. In a large bowl using an electric mixer, beat the butter and sugar until light and creamy.
7. Beat in the egg yolks, lemon zest, lemon juice and vanilla.
8. Add the flour mixture in 2 additions and beat just until moist clumps form.
9. Gather the dough together into a ball.
10. Pinch off the dough to form 1-inch balls.
11. Place on the prepared baking sheets, spacing 1-inch apart.
12. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball.
13. Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
14. Bake until golden brown, about 15-20 minutes (start watching the cookies at about 12 minutes though esp. since each oven is different).
15. Transfer the cookies to wire racks to cool completely.
Title: Blueberry Apple Crisp
Ingredients:
- 4 tart apples
- 2 blueberries
- 2 brown sugar
- 1 all-purpose flour
- 3/4 sugar
- 1 baking powder
- 1/2 salt
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1 egg
- 1/2 butter
Instructions:
1. Place apples in a greased 11-in. x 7-in. x 2-in. baking dish.
2. Top with blueberries.
3. Mix brown sugar and 2 tablespoons flour; sprinkle over fruit.
4. Combine sugar, baking powder, salt,cinnamon, nutmeg and remaining flour.
5. Stir in egg with a fork until mixture is crumbly.
6. Sprinkle over fruit; drizzle with butter. Bake at 350 for 55-60 minutes or until apples are tender.
7. Serve warm.
8. Yield: 12 servings.
Title: Whipped Cream Cake
Ingredients:
- 2 1/4 cake flour
- 2 all-purpose flour
- 3/4 baking powder
- 1 1/2 salt
- 3 eggs
- 1 pure vanilla extract
- 1
- 2
Instructions:
1. Prepare a 10-cup fluted metal tube pan, coated with baking spray with flour. Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375F, or 350F if using a dark pan.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate.
3. In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
4. In a medium bowl, whisk the eggs and vanilla just until lightly combined. On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency. Gradually beat in the sugar. It should take about 30 seconds to incorporate. Detach the bowl and whisk beater from stand.
5. Make the batter: Add half the flour mixture to the cream mixture and with the whisk attachment stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared.
6. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.
7. Bake for 25-35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink only after removal from the oven.
8. Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with non-stick cooking spray. Cool completely.
9. The cake requires no adornment, but I love to serve it with a dusting of powdered sugar or a large dollop of lightly sweetened whipped cream.
Title: Apple Bread Pudding
Ingredients:
- 3 applesauce
- 1 1/2 cinnamon
- 1/8 nutmeg
- 1 butter
- 2 eggs
- 2 low-fat milk
- 2 sugar
- 1/2 vanilla
- 1/2 salt
- 1 ground cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. In a buttered 8" x 8" x 2" baking pan, layer half the dry bread cubes.
3. In another dish, combine applesauce with 1/2 t cinnamon and nutmeg. Spread over bread cubes.
4. Layer remaining bread cubes atop. Dot with butter.
5. Combine egg, milk, sugar, vanilla and salt. Pour over bread mixture.
6. Lightly sprinkle cinnamon over top.
7. Bake 55 to 60 minutes, until a knife inserted just off center comes out clean.
Title: Apple-Blueberry Crisp With Oatmeal Topping
Ingredients:
- 5 granny smith apples
- 1 blueberries
- 3 -4 white sugar
- 3 -4 light brown sugar
- 2 flour
- 2 cinnamon
- 1 nutmeg
- 3 butter
- 3/4 vanilla ice cream
- 2 flour
- 7 flour
- 1/3 oats
- 1/3 sugar
- 1/2 light brown sugar
- 3/4 cinnamon
- butter
Instructions:
1. Set oven to 350 degrees.
2. Butter a 2-quart casserole dish (or larger).
3. For the topping; in a bowl combine 3/4 cup flour plus 2 tablespoons flour, oats, both sugars and cinnamon; cut in the butter using a pastry blender (I just use my fingers!) until the mixture resembles small peas; set aside while making the fruit mixture (or refrigerate until ready to use).
4. In a large bowl; toss the apples with FRESH blueberries, both sugars, cinnamon and nutmeg (if using frozen berries then add in later).
5. Let the apple mixture sit out at room temperature for about 25 minutes.
6. Place the apple/blueberry mixture into the prepared baking dish (if you are using frozen berries then add in now).
7. Drizzle 2-3 tablespoons melted butter over the fruit mixture.
8. Sprinkle the prepared topping mixture evenly over the top of the fruit mixture.
9. Bake for about 35-40 minutes, or until the top is golden brown and the filling is bubbly.
10. Serve warm with vanilla ice cream!
Title: Easy Cobbler
Ingredients:
- 1/2 butter
- 1 margarine
- 1 flour
- 1 milk
- 1 sugar
- 1 baking powder
Instructions:
1. Melt butter in 9x13 baking dish.
2. Mix in flour, milk, sugar, and baking powder.
3. Dollop pie filling on top.
4. Bake at 350 degrees for 30 minutes or until brown.
Title: Easy - Creamy No Bake Coconut Pie
Ingredients:
- 2 vanilla instant pudding mix
- 2 milk
- 2 Cool Whip
- 1 1/4 angel flake coconut
- 1
Instructions:
1. Beat pudding mixes and milk in large bowl with wire whisk 2 minutes.Mixture will be quite thick.
2. Stir in 1 cup Cool Whip and 1 cup coconut. ; pour into pie crust.
3. Refrigerate 4 hours or until set.
4. Meanwile toast the remaining 1/4 cup of coconut , if desired.
5. Top pie with remaining Cool Whip and coconut.
Title: Pick-Your-Fruit Vanilla Shortcakes
Ingredients:
- 2 all-purpose flour
- 1/4 sugar
- 1 1/2 baking powder
- 3/4 milk
- 1/4 egg
- 1 vanilla
- 1/2 white sugar
- 1 1/2 cornstarch
- 1/2
- 2
Instructions:
1. Cake:
2. In a large bowl, whisk together flour, sugar and baking powder.
3. Measure milk and cream in a glass measuring cup.
4. Whisk in egg and vanilla.
5. Make a well in center of dry ingredients.
6. Add milk/egg mixture and combine together with a fork in a few quick strokes; mixture should be sticky.
7. Drop batter by spoonfuls onto grease baking sheet to make 8 shortcakes. Bake at 325°F for about 15-17 minutes.
8. Let cool on a wire rack for 5 minutes before splitting them.
9. Stewed fruit:
10. Gently cook your choice frozen fruit with sugar and cornstarch/water mixture over medium heat until thickened.
11. To serve:
12. Split each shortcake horizontally and place the bottoms in dessert dishes.
13. Spoon warm stewed fruit over, then top with second halves.
14. Serve with whipped or ice cream.
Title: Fudge Cookie Delights
Ingredients:
- 11 butter
- 1 granulated sugar
- 1 egg
- 1/2 cocoa powder
- 1/3 water
- 1/3 almond paste
- 1/2 vanilla
- 2 all-purpose flour
- 4 dry buttermilk
- 1/2 baking soda
- 1/2 salt
- 1 powdered sugar
Instructions:
1. In large mixing bowl cream together the butter, sugar, egg, cocoa, water, almond filling and vanilla.
2. In small mixing bowl stir together the flour, Buttermilk Blend, baking soda and salt.
3. Slowly add to creamed mixture, beating until well-blended.
4. Dough will be sticky.
5. Cover and chill at least one hour.
6. Roll dough into one-inch balls.
7. Roll balls in powdered sugar.
8. Preheat oven to 400°F.
9. Place the balls 2 inches apart on ungreased cookie sheet.
10. Bake 8 to 10 minutes.
11. Remove immediately onto cooling rack.
12. If desired, sprinkle with additional powdered sugar then let cool completely.
Title: Grilled Banana Splits - Safeway Recipe Book
Ingredients:
- 4 bananas
- 4 cinnamon
- 1 vanilla ice cream
- 3 chocolate ice cream
- 1 peanuts
- 1/4 walnuts
- 4 maraschino cherries
Instructions:
1. Prepare grill for direct, medium-high heat (meaning you can comfortably hold your hand just above the grill ony 3 - 4 seconds).
2. While the grill heats, cut into each unpeeled banana lengthwise, making a deep slit but taking care to avoid cutting all the way through.
3. Slip pieces of chocolate into each pocket and sprinkle with some cinnamon.
4. Wrap each banana in foil.
5. Lay bananas on grill (close lid if using a gas grill) and cook, turning once, until slightly soft when squeezed with tongs, about 10 minutes.
6. Carefully unwrap each banana and place on plate iwth the cut side facing up.
7. Top each with small scoops of ice cream and add a dollop of whipped cream, chopped nuts and a cherry -- .
Title: Strawberry Cobbler
Ingredients:
- 10 frozen whole strawberries
- 3 sugar substitute
- 8 vanilla
- 1/2 self rising flour
- 4 margarine
Instructions:
1. Preheat oven to 375.
2. Spread strawberries in greased 9x9"-inch baking dish. Sprinkle sugar substitute over strawberries.
3. In medium bowl, combine Glucerna, flour, and margarine. Pour over strawberries.
4. Bake 25-30 minutes, or until golden-brown.
Title: Rhubarb Tapioca
Ingredients:
- 1/4 minute tapioca
- 1 1/2 sugar
- 1/2 salt
- 2 1/2 water
- 2 1/2 rhubarb
- 1 crushed pineapple
Instructions:
1. Combine the first 5 ingredients, and bring to a boil over medium heat, stirring constantly.
2. Remove from heat and cool.
3. Add pineapple.
Title: Gingersnaps
Ingredients:
- 2 flour
- 2 1/2 ground ginger
- 2 cinnamon
- 2 baking soda
- 1 clove
- 3/4 salt
- 3/4 crystallized ginger
- 1 dark brown sugar
- 1/2 vegetable shortening
- 1/4 unsalted butter
- 1 egg
- 1/4 molasses
- sugar
Instructions:
1. Mix first six ingredients
2. Mix in crystalized ginger.
3. beat brown sugar, shortening, and butter in large bowl until fluffy.
4. add egg and molasses and beat until blended.
5. add flour mixture until just blended then cover and cool for one hour.
6. heat oven to 350 and roll in 1 1/4 inch balls and roll in sugar.
7. Bake until cracked for 12 minutes.
Title: Spiced Mango Pears
Ingredients:
- 1 lime zest
- 1 ground cinnamon
- 1/4 ground cardamom
- 1/8 lime juice
- 1 brown sugar
- 1 pistachios
- 2
- 1/4
Instructions:
1. Combine first 4 ingredients in medium bowl.
2. Combine reserved mango syrup and lime juice in an ungreased 9 inch deep-dish pie plate.
3. Arrange pear halves, cut-side up, on top of syrup mixture.
4. Spoon mango mixture into centre of pear halves.
5. Sprinkle brown sugar and pistachios over mango mixture.
6. Bake in 375ºF oven for about 15 minutes until heated through and pistachios are toasted.
Title: Brownies
Ingredients:
- 3/4 butter
- 1 3/4 sugar
- 1/2 vanilla extract
- 3 eggs
- 3/4 flour
- 5/8 cocoa powder
- 3/8 baking powder
- 1/4 salt
- 3/4 pecans
- 3/4
Instructions:
1. Combine sugar with melted butter and vanilla. Cream well with whisk (no mixer needed).
2. Add eggs gradually to creamed mix and mix well.
3. Sift flour and cocoa powder, baking powder, and salt together.
4. Add flour mixture to egg mixture, whisk to incorporate.
5. Add pecan and caramel bites.
6. Pour on a lined (or greased and floured) 1/2 sheet pan or square cake pan.
7. Bake 18-20 minutes @ 350.
8. Cool before cutting.
Title: Tastes Like Eggnog Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 ground nutmeg
- 1 1/3 ground ginger
- 1 heavy whipping cream
- 1/4 confectioners' sugar
- 1 1/2
- 3
- 1
Instructions:
1. Prepare cake batter according to package directions, adding nutmeg and ginger to dry ingredients.
2. Pour into a greased 13x9 baking pan.
3. Bake at 350 for 25-30 minute or until toothpick inserted near the center comes out clean.
4. Cool on wire rack.
5. Frosting:
6. In a small mixing bowl, beat cream and confectioners' sugar until stiff peaks form.
7. Fold in extract.
8. Spread over cake.
9. Store in the refrigerator.
Title: Cherry Nut Nuggets
Ingredients:
- 1 shortening
- 1 cream cheese
- 1 sugar
- 1 egg
- 1 all-purpose flour
- 2 1/2 baking soda
- 1/4 salt
- 1/2 pecans
- 1 1/3 maraschino cherry
Instructions:
1. Cream shortening and cream cheese,gradually add sugar,beating at medium spped until light and fluffy.
2. Add egg and almond extract,beating well.
3. Comine flour,soda and salt,stir flour mixture into creamed mixture.
4. Chill dough at least 1 hour.
5. Shape dough into 1 inch balls.
6. Roll in pecans,and place on ungreased cookie sheet.
7. Gently pressa cherry hlf into center of each cookie.
8. Bake at 350 for 16-18 minutes.
9. Cool on racks.
Title: Lemon Mousse Cake With Raspberry Sauce
Ingredients:
- 2 eggs
- 1/4 salt
- 3/4 sugar
- 1 milk
- 1 fresh lemon rind
- 1/3 lemon juice
- 3/4 unbleached all-purpose flour
- 2 butter
- 1 raspberries
- 1/3 icing sugar
- 2 fresh lemon juice
Instructions:
1. Preheat oven to 350F, and grease 6 custard cups.
2. Beat egg whites with the salt until soft peaks form. Gradually beat in half the sugar until whites are stiff but not dry. Set aside.
3. In a separate bowl and using the same beaters, beat the egg yolks with the remaining sugar until light in colour. Beat in the lemon juice, rind, milk, flour and butter until combined.
4. Fold in the egg whites into the yolk mixture until no white streaks remain.
5. Divide the batter among the cups, place on a cookie sheet and bake for about 40 minutes (or until the tops are set and golden) with a shallow tray of warm water on the rack beneath.
6. Leave to cool for 15 minutes before serving.
7. For the sauce:.
8. Purée the raspberries in a processor and press through a sieve to remove the seeds. Whisk in the icing sugar and lemon juice until smooth. Pour over the cakes.
Title: Layered Pineapple Pudding
Ingredients:
- 1 crushed pineapple
- 35 sugar
- 3/4 flour
- 1/3 eggs
- 3 2% low-fat milk
- 2 evaporated milk
- 1 salt
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour, salt and 1/2 cup of sugar in a medium saucepan- preferably non-stick (you can also use a double boiler).
3. Add 3 eggs yolks and milk to the dry ingredients and combine together.
4. Stirring constantly (a whisk works wonders), cook uncovered until thickened over medium heat.
5. Remove from heat.
6. Stir in vanilla extract.
7. Spread a small amount of the custard (approximately 2 tablespoons) on the bottom of a 1 1/2 quart casserole.
8. Add 1 layer of vanilla wafers and then 1 layer of drained pineapple (half of the can).
9. Pour approximately 1/2 of the remaining custard over the pineapple.
10. Repeat layer- vanilla wafers, pineapple, and ending with remaining custard.
11. Beat egg whites until soft peaks form.
12. Slowly add 1/4 cup sugar while continuing to beat until stiff peaks form.
13. Carefully spoon the egg whites over the entire custard making sure to seal to edges.
14. Bake 15-20 minutes until egg whites are lightly browned.
15. Enjoy Warm!
16. Refrigerate leftovers, unless it's like at my house and there are none!
Title: Peanut Butter Cup Cookies (Tarts)
Ingredients:
- 36 peanut butter
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/2 egg
- 1 vanilla
- 1/2 flour
- 1 1/4 baking soda
- 3/4 salt
- 1/2
Instructions:
1. Cream peanut butter, butter, sugar and brown sugar until fluffy.
2. Add egg, vanilla, flour, baking soda and salt' mix well.
3. Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins(sprayed with PAM) or in mini cupcake wrappers).
4. Bake 8-10 minutes at 375°F.
5. When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie.
6. Allow to cool completely before removing cookies from the tin.
Title: Fluffy Coconut Dream Pudding
Ingredients:
- 1 1/3 skim milk
- 2 1/4 vanilla extract
- 1/2 sugar-free vanilla pudding mix
- 2 coconut
- 3/4
Instructions:
1. Beat dream whip mix, 1/2 cup skim milk and vanilla for 4 minutes.
2. Add remaining milk and pudding mix and beat for 2 mores minutes.
3. Fold in coconut.
4. Put in serving dishes and refrigerate for at least 1 hour.
Title: Ginger Cookies
Ingredients:
- 1 1/2 margarine
- 1/2 molasses
- 2 sugar
- 2 eggs
- 4 flour
- 4 baking soda
- 2 cinnamon
- 1 ginger
- 1 clove
- sugar
Instructions:
1. Preheat oven to 350°.
2. Add molasses, sugar and eggs to the margarine.
3. Beat well.
4. Sift together and add to this mixture flour, soda and spices.
5. Refrigerate the dough for several hours.
6. Make into small balls.
7. Roll in sugar.
8. Bake until firm or brown, about 8-10 minutes.
Title: Southern Apple Crumble (Cookie Mix)
Ingredients:
- 3 apples
- 1/2 granulated sugar
- 1/4 brown sugar
- 1 -2 ground cinnamon
- 1/4 butter
- 1 margarine
- 1/2 butter
- 1/2 margarine
- pecans
Instructions:
1. Heat oven to 300°F
2. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray.
3. In large bowl, toss filling ingredients.
4. Spread mixture in baking dish.
5. In same large bowl, stir cookie mix and melted butter until crumbly.
6. Sprinkle over filling.
7. Bake 40 minutes.
8. Remove from oven; sprinkle with pecans.
9. Bake 15 to 20 minutes longer or until topping is golden brown.
10. Serve warm or at room temperature.
Title: Indonesian Style Fruit Salad
Ingredients:
- 2 honey
- 2 peanut butter
- 1 vinegar
- 2 salt
- 2 carrots
- 4
Instructions:
1. Combine the honey, peanut butter, vinegar,salt and pepper and stir until well mixed.
2. last add the shredded vegetables and fruit.
3. mix again so that the flavours blend.
4. refrigerate for at least 1 hour.
5. serve chilled.
6. does not include the1 hour chilling time.
Title: Chocolate Rum Cake
Ingredients:
- 200 flour
- 25 baking powder
- 2 salt
- 1/2 light muscovado sugar
- 200 milk
- 100 eggs
- 150 vanilla essence
- 3 granulated sugar
- 1/2 dark rum
- 100
- 6
- 400
Instructions:
1. Heat the oven to 325*F.
2. Butter and line a 9 inch round cake tin or spring form tin with parchment paper.
3. Sift together the flour, cocoa, baking powder, salt and muscobado sugar into a bowl.
4. In a measuring jug, combine the sunflower oil and milk.
5. Separate the eggs, reserving the whites and adding the yolks to the liquid ingredients.
6. Mix the egg yolks, vanilla, milk and oil with a fork.
7. Add the liquid ingrediends to the dry ingredients and mix with a wooden spoon to a smooth, slack batter.
8. Beat the egg whites to stiff peaks and fold into the cake batter.
9. Pour the mixture into the prepared pan.
10. Set in oven and bake for 45 minutes until tests done with a skewer.
11. Measure the sugar for the syrup and 200ml (7 fl oz) of cold water and set over a low heat until the sugar dissolves.
12. Bring to the boil and draw off the heat.
13. Add the rum.
14. Prick the surface of the hot cake with a fork and spoon the syrup over it.
15. Leave in the baking tin until completely cold Turn the cake layer out, peel off the baking paper and set on a serving platter.
16. Whip the cream to soft peaks and swirl over the top of the cake layer.
17. Chill until firm-at least 2 hours.
18. Dust with cocoa and serve with the red fruit sauce.
Title: Chocolate Stout Cake
Ingredients:
- 1 stout beer
- 1/2 butter
- 1/2 applesauce
- 75 sugar
- 400 vanilla yogurt
- 1/2 egg
- 1 vanilla extract
- 2 plain flour
- 1 cake flour
- 200 baking soda
- 75
- 2 1/2
Instructions:
1. Preheat the oven to 350F, and grease and line a 9 inch springform tin.
2. Pour the stout into a large saucepan, and add the sliced butter.
3. Heat until the butter is melted, and remove the saucepan from the heat. Stir in applesauce.
4. Whisk in the cocoa and sugar.
5. Beat the yogurt with the egg, yolks and vanilla, then pour into the saucepan. Stir well.
6. Stir in the flour and baking soda with a spatula (batter will be thick and dense).
7. Pour the batter into the greased and lined tin, and bake for an hour.
8. Leave to completely cool in the tin - this is very important because it is quite a large, damp cake.
Title: Ataif (Arab Filled Pancakes)
Ingredients:
- 1 1/2 active dry yeast
- 1 1/2 water
- 1 sugar
- 1 1/3 all-purpose flour
- 2 1/2 sugar
- 1 1/4 water
- 1 lemon juice
- 1 -2 rose water
- 2 walnuts
- 4 sugar
- 2 ground cinnamon
Instructions:
1. Dissolve yeast in sugar and 1/2 cup of water. let it froth for 10 minutes.
2. Put the flour in a large bowl. Add the yeast mixture and remaining water gradually.
3. Beat vigorously into a creamy lump-free batter.
4. Cover the bowl with plastic wrap and leave in a warm place for an hour.
5. To make the syrup, bring the water to a boil with sugar and lemon juice. Simmer for 10 minutes. Stir in the rose water and simmer for a few more seconds. Allow to cool.
6. Heat an oiled skillet until it is very hot. Reduce the heat to medium.
7. Pour a half ladle of batter into the skillet, allowing it to spread. fry only one side of the pancake. when little holes appear, lift them out and set them on a platter to be stuffed.
8. Put a heaping tablespoon of stuffing in the middle of each pancake. fold in half and pinch the edges tightly to allow no filling to escape.
9. Deep fry a few at a time in medium hot oil about 1 inch deep. Remove when they turn pale brown.
10. Drain on paper towels. Dip, while hot, in the syrup. pour the remaining syrup over the top of all of them and serve either hot or cold.
Title: Sherry's Infamous Snickerdoodles
Ingredients:
- 1/2 butter
- 1/2 butter flavor shortening
- 1 1/2 sugar
- 2 eggs
- 2 vanilla
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 4 cinnamon
- 3 sugar
Instructions:
1. Preheat oven to 400.
2. Mix butter, shortening, sugar, eggs, and vanilla.
3. In separate bowl mix flour, baking soda, salt, and cream of tartar.
4. Combine with moist ingredients.
5. Shape dough into round balls.
6. Mix remaining sugar with cinnamon.
7. Roll balls in the mixture and place on baking sheet.
8. Bake 8-10 minutes.