lumicero/recipes-ing2inst huggingface dataset:
Title: Exquisite and Addictive Rolled Baklava Cookies
Ingredients:
- 1 phyllo dough
- 1 butter
- 5 pistachios
- 1 sugar
- 1 cinnamon
- 1 1/2 raw sugar
- 1 1/2 honey
- 1 sugar
- 1 water
- lemon rind
Instructions:
1. Spread out one sheet of phyllo dough.
2. Keep the other sheets covered with a damp towel to prevent from drying and becoming brittle.
3. Lightly brush with butter or spray the oil.
4. Place another sheet of phyllo dough on top of the first sheet.
5. Brush 2nd sheet with butter or oil and sprinkle the nut, sugar, and cinnamon filling lightly over whole sheet.
6. Place a third sheet of phyllo dough over first two sheets.
7. Brush with butter or oil and lightly sprinkle nut filling again.
8. Roll the 3 sheets up tightly as you would a cigar or jellyroll.
9. Slice diagonally into 1 or 2 inch pieces and place on a parchment-lined cookie sheet with sides *make sure you have sides on your cookie sheet (aka "jelly roll pan").
10. Repeat until all the phyllo dough and filling have been used, using three sheets for each roll.
11. Brush tops of baklava pieces with melted butter and sprinkle with raw (turbinado) sugar.
12. Bake at 350 degrees for 20 minutes.
13. Remove from oven to cool. Leave in pan.
14. In a saucepan heat the honey, sugar, water, and lemon rind together and bring to a boil for 3 to 4 minutes.
15. Pour over cooled baklava pieces. You may have to turn them once to make sure they are completely saturated with the syrup.
16. Let them stay in pan long enough to absorb the syrup.
17. Eat and then serve what is left; or serve and eat. It is your choice, but I guarantee there will never be any left!
18. Cover and refrigerate. These can be frozen.
Title: My Mom's Apple Cake
Ingredients:
- 3 flour
- 1 baking soda
- 2 cinnamon
- 1 1/2 light brown sugar
- 3 granulated sugar
- 1 1/4 eggs
- 1 canola oil
- 1/4 vanilla extract
- 2 apples
- 1 walnuts
- 1 1/3 granulated sugar
- 1/2 butter
- 1 baking soda
- 1 buttermilk
- plain yogurt
Instructions:
1. Preheat oven to 325°. Well grease a baking pan. I double this recipe and use a bundt pan and grease it with shortening since it has a higher melting point. Then flour the pan.
2. Get your buttermilk caramel sauce ingredients ready so the caramel is ready to be poured over the cake after you let it cool for 15 min after baking. If you're doubling the cake recipe to use a larger pan, be sure to double the buttermilk caramel sauce recipe.
3. Into a very large saucepan with high sides add your buttermilk sauce ingredients. The mixture will foam a lot before it becomes caramel and cleaning this off your stove is a pain in the foot! Trust me, I'm speaking from experience. It's easier to clean a gigantic pot than the stove top.
4. Sift together flour, baking soda, and cinnamon in a small bowl.
5. Combine sugar, eggs, oil, vanilla extract, and OJ in a large bowl. Beat until well blended.
6. Stir in flour mixture into the wet mixture and mix well.
7. Fold in walnuts and apples.
8. Spoon into prepared pan.
9. Bake on 325° for 90 min or until the top springs back when pressed. If using more than 2 cups of apples bake longer. Right before you're ready to take the cake out of the oven, put your caramel sauce on to cook on medium-low on the stove.
10. Remove cake and cool in pan for 15 minute.
11. While cake is cooling for the 15 min, turn on your burner under the pot where you already prepared your buttermilk caramel sauce ingredients. Turn the burner on medium low. You're about to be in for a work-out.
12. Continuously stir the ingredients as they melt and foam and come together into a really loose sauce. You don't want this to thicken a great deal. It should NOT resemble caramel like you put on ice cream. It should be more of the consistency of pancake batter. It will take approximately 15 minute See what we did there? The cake cools for 15 min while the caramel cooks!
13. Poor your buttermilk caramel sauce over the cake. Poke some holes in the cake with a meat fork to help the caramel sauce get down into the cake. If you cooked the caramel too long it won't go down into the cake. It will just sit on top of the cake. Then you have to start over! But you can still eat the ruined cake over the sink. The calories don't count that way. Don't worry, we won't tell anyone.
Title: Sandra Lee Semi Homemade Banana Pudding Bites
Ingredients:
- 3 bananas
- 32 fat free banana cream pie flavored pudding mix
- 1 sugar-free instant banana pudding mix
- 4
Instructions:
1. Cut your bananas into ten to twelve 1/2 inch slices.
2. Top each cookie with banana piece on top of a the banana piece a dollop of the pudding then sprinkle with crumbled cookies for garnish .
3. ENJOY! :D.
Title: Chocolate Cookie Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 baking soda
- 3 1/2 butter
- 1/2 water
- 1 buttermilk
- 1/2 eggs
- 1/3 vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. In a bowl, combine flour, sugar, baking soda.
3. Bring to a rolling boil while stirring for 1 minute, chocolate syrup, butter, water, Crisco.
4. Combine dry mixture with syrup mixture.
5. Add buttermilk, eggs, and vanilla and mix well.
6. Grease and flour an11 inch by 16 inch by 1 inch jelly roll pan.
7. Pour mixture onto pan and spread out evenly.
8. Bake at 400 degrees for 20 minutes.
Title: Crock Pot Cherry Cola Chocolate Dessert
Ingredients:
- 1/2 dried cherries
- 1/2 flour
- 1 1/2 sugar
- 1/2 baking powder
- 2 salt
- 2 1/2 chocolate milk
- 1/2 butter
- 1 vanilla extract
- 1/2 sugar
- 2 brown sugar
- 1 1/4 dark rum
- 1/3 vanilla ice cream
- 1/3 maraschino cherry
- 2
- 1/4
Instructions:
1. In a small saucepan, bring cola and dried cherries to a boil.
2. Remove from heat; let stand for 30 minutes.
3. In a large bowl, combine the flour, sugar, chopped chocolate, baking powder, and salt.
4. Melt butter in microwave, add the chocolate milk and vanilla; stir into dry ingredients just until moistened.
5. Fold in cherry mixture.
6. Line a three quart slow cooker with liner or coat with cooking spray.
7. Pour mixture into slow cooker.
8. For topping, in a small saucepan, combine the cola, sugar, and brown sugar.
9. Cook and stir until sugar is dissolved.
10. Remove from the heat; stir in chocolate and rum until smooth.
11. Pour over cherry mixture; do NOT stir. This was very liquidy (sorry about the new word) but it works out.
12. Put a sheet of paper toweling between the slow cooker and lid to absorb the condensation. I changed mine once during the 2 hours.
13. Cover and cook on high for 2 to 2 1/2 hours or until set. Mine was set in 2 hours BUT I have an old crock pot.
14. Turn off the heat; let stand for 30 minutes.
15. Serve warm with ice cream and maraschino cherries.
Title: Pineapple Crunch
Ingredients:
- 1 lemon juice
- 1 margarine
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Spread pie filling in 9 inch square pan.
3. Sprinkle with lemon juice.
4. Combine dry cake mix, nuts and melted margarine until crumbly.
5. Sprinkle over pie filling.
6. Bake for 40-50 minutes til golden brown.
7. Serve with whipped cream, or ice cream, or warm with coffee cream.
Title: Apricot Brandy Pound Cake
Ingredients:
- 3 sugar
- 1 margarine
- 6 eggs
- 3 flour
- 1/4 baking soda
- 1/2 salt
- 1 sour cream
- 1/2 apricot brandy
- 1 pure vanilla extract
- 1
- 1/2
Instructions:
1. Grease and flour a very large tube pan.
2. Cream together sugar and butter add eggs one at a time.
3. Mix dry things and set aside.
4. Mix sour cream and all flavorings and brandy.
5. Alternately add dry and wet to sugar mix.
6. Mix until well blended then pour into pan and bake at 325 for 70 minutes.
Title: Cannoli Dip
Ingredients:
- 1 low-fat ricotta cheese
- 1 powdered sugar
- 1 1/2 maraschino cherry
- 1 vanilla
- 1 cinnamon
- 1 flour tortillas
- 10 cinnamon
- 10
Instructions:
1. Slice tortillas into eight wedges and place on sprayed cookie sheet.
2. Spray tops with cooking spray then use fingers to sprinkle wedges with cinnamon.
3. Place in oven to broil until golden brown and crispy.
4. While these are cooking, mix ricotta, sugar, chocolate chips, cherries, vanilla and cinnamon.
5. Serve chilled.
Title: Peanut Butter Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 peanut butter
- 3 flour
- 2 baking soda
Instructions:
1. Cream butter and sugars together until creamy.
2. Beat in eggs and peanut butter.
3. Stir in dry ingredients.
4. Shape into small balls.
5. Place on an ungreased pan allow room for spreading.
6. Press a fork criss-cross fashion onto cookie.
7. Bake 375° 10 minutes, just until starting to brown.
Title: Luke's Pamuelos
Ingredients:
- 1 burrito-size flour tortilla
- 1/4 butter
- 2 sugar
- 1 cinnamon
- 5 Cool Whip
- 1 chocolate chips
- 1 blueberries
- 2 honey
Instructions:
1. Put butter on tortilla -- lots of butter on both sides.
2. Sprinkle cinnamon and sugar on both sides.
3. Put a pan on the stove temperature medium. Put the tortilla on the stove and flip it until crispy on both sides (3-4 minutes, keep a close eye on this!.) While doing this be melting chocolate in a pot.
4. Once crispy, take the tortilla off the stove and put cool whip in the middle of the tortilla. Fold both sides over the cool whip and use the chocolate to make it stick together, put more chocolate on top.
5. Cut up fruit and put it on top of the chocolate.
6. Then put a little bit of honey over it and it is ready.
7. Serve hot and cut up. Serves about four people.
Title: Death to the Diet Brownies
Ingredients:
- 4 butter
- 1 sugar
- 2 all-purpose flour
- 1 eggs
- 4
- 2
- 1
Instructions:
1. Preheat oven to 325 degrees. Melt chocolate and butter in small, heavy saucepan, stirring constantly. Remove from heat.
2. Stir sugar and flour together in large mixing bowl. Add chocolate mixture, eggs, and liqueur, stirring well to combine. Stir in chocolate pieces and nuts.
3. Spread in buttered 13X9" baking pan. Bake for 35 minutes (NO LONGER, brownies will not look done). Cool 1 hour on wire rack, then cut into bite size pieces (be sure to cut into pieces before chilling or they will be very difficult to cut). Chill overnight before serving.
Title: Orange Cream-Frosted Brownies
Ingredients:
- 1 eggs
- 1/2 cream cheese
- 1/4 powdered sugar
- 2 orange zest
- 1 shortening
- 3
- 2
- 1
- 1 -2
- 1/2
- 1
Instructions:
1. Preheat oven to 350°.
2. Position oven rack in the lower third of the oven.
3. Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
4. In a bowl, mix the brownie mix, oil, orange juice concentrate and eggs with a wooden spoon until just blended and all dry ingredients are moistened.
5. Spread batter into prepared pan.
6. Bake 28-30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake).
7. Transfer to wire rack and cool completely.
8. Make frosting: in a small bowl mix the cream cheese, powdered sugar, orange juice concentrate, orange zest, and food colorings until smooth and spreadable; spread over cooled brownies.
9. Place chocolate chips and shortening in a small saucepan set over low heat; stir until melted and smooth.
10. Drizzle over brownies.
11. Refrigerate at least 1 hour, until chocolate is set.
12. Cut into squares; store in refrigerator.
Title: Almond Macaroons -- the Passover Cookies
Ingredients:
- 2 sugar
- 1/2 salt
- 1 fresh lemon rind
- 1
- 1/2
- 3
Instructions:
1. Combine all the ingredients, except for the egg whites.
2. Stir in the egg whites.
3. The dough will be like thick, wet sand.
4. Roll into one inch balls.
5. Place on a greased (or foil lined, or parchment paper lined) cookie sheet and flatten slightly.
6. Press an almond sliver into each cookie.
7. Bake at 350°F.
8. for 15-20 minutes, until dry and lightly brown.
Title: Pecan Caramel Sundaes- Ina Garten
Ingredients:
- 1 1/2 sugar
- 1 1/4 heavy cream
- 1/2 pure vanilla extract
- 2 vanilla ice cream
- 2 butter pecan ice cream
- pecans
Instructions:
1. For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan.
2. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves.
3. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot!
4. Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat.
5. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry.
6. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
7. To assemble the sundaes, place 1 scoop of vanilla ice cream and 1 scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.
Title: Cocada Horneada
Ingredients:
- 2 coconut
- 1 milk
- 1 sugar
- 1 rum
- 3 raisins
- 1 cinnamon
- 6
- 3
- 1/2
Instructions:
1. Boil the grated coconut in coconut juice and sugar for about 10 minutes.
2. Add the milk.
3. Stir and continue cooking until you can see the bottom of the pot.
4. Whip the egg yolks with the rum and add them to the above mixture.
5. Let them boil for 10 more minutes.
6. Empty the mixture (cocada).
7. into a glass, oven-safe mold or casserole dish.
8. Garnish with almonds and raisins.
9. Sprinkle with cinnamon.
10. Bake on medium heat until golden (about 15 minutes).
Title: Apple-Chocolate Salad
Ingredients:
- 1 apple
- 1 lemon juice
- 1 chocolate
- 1 maple syrup
- 1 dried cranberries
- 1 pecans
Instructions:
1. Slice the apple thinly and decoratively spread the slices on a plate.
2. Sprinkle with lemon juice.
3. Roughly chop the chocolate and sprinkle over the apple slices.
4. Do the same with the toasted pecans.
5. Sprinkle the cranberries over them, too.
6. Top with maple syrup.
7. Enjoy!
Title: Chocolate Loaf With Butterscotch Glaze
Ingredients:
- 1 unsalted butter
- 4 brown sugar
- 1/2 eggs
- 1 vanilla
- 3 all-purpose flour
- 2 baking powder
- 1 1/2 baking soda
- 1/4 brown sugar
- 1 lemon juice
- 1/4 water
- 1/2 unsalted butter
- 1 kumquat
- 3 tangerine
- 3 cranberries
- 1/2
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F Butter and flour a 9x5x3-inch loaf pan; set aside.
2. In small saucepan heat whipping cream over medium heat just until hot. Remove from heat; add chocolate. Stir until chocolate is melted. Let stand until completely cool.
3. Meanwhile, in bowl beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Add 1 cup brown sugar; beat on high until fluffy, about 2 minutes, scraping bowl occasionally. Beat in eggs and vanilla. Beat in cooled chocolate mixture until smooth.
4. Combine flour, cocoa, baking powder and baking soda; add to butter mixture. Beat on medium until well-combined, 1 to 2 minutes. Pour in prepared loaf pan; smooth with spatula.
5. Bake 45 minutes or until toothpick inserted in center comes out clean. While loaf bakes, prepare Butterscotch Glaze. Cool loaf in pan on rack 10 minutes. Remove from pan; cool completely. Pour half the Butterscotch Glaze on loaf. Pass remaining glaze.
6. Butterscotch Glaze: In skillet combine 1/2 cup brown sugar, 1 tablespoon lemon juice, 3 tablespoons water and 3 tablespoons unsalted butter; cook and stir over medium heat until sugar dissolves, about 1 minute. Stir in 1/2 cup sliced kumquats, 1 tangerine, sliced and seeded and 1/4 cup cranberries. Cook, stirring frequently, just until kumquats start to soften, about 3 minutes. Remove from heat.
Title: Sinful Red Velvet Cookies
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1 egg
- 1 vanilla extract
- 1 confectioners' sugar
Instructions:
1. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
2. Beat in the egg.
3. Beat in the vanilla extract.
4. Beat in the cake mix.
5. Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.I've chilled batter overnight and it comes out fine.
6. After batter has chilled and you're ready to make the cookies, preheat the oven to 350°F.
7. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
8. Place on an ungreased cookie sheet, 2 inches apart.
9. Bake 12 minutes. The cookies should remain soft and gooey.
10. Cool completely and sprinkle with more confectioners' sugar, if desired.
11. To make these devilishly rich, I also top the cookies with cream cheese frosting, which is simple to make. I use Bev's Cream Cheese Frosting (recipe #55530), but double the vanilla. Or, if I'm making them for people I know have more of a savory tooth than sweet, I'll triple it to a full tablespoon.
Title: Vanilla Spice Slice and Bake Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 egg
- 2 vanilla extract
- 1 3/4 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/4 ground cinnamon
- 1/4 cardamom
- 1/2 pecans
Instructions:
1. Beat butter at medium speed with an electric mixer, gradually adding sugar and beating well. Add egg and vanilla and beat well. Combine flour, soda, salt and spices; add to butter mixture, beating well. Stir in pecans.
2. Shape dough into two 12-inch rolls. Wrap in wax paper and chill at least two hours.
3. Unwrap rolls and cut into 1/4-inch slices and place on ungreased (or Silpat-lined) baking sheets.
4. Bake at 350°F for 10 to 12 minutes. Cool slightly on baking sheets, then remove to wire racks to cool completely.
5. Note: Dough can be frozen for several months. Slice dough while frozen and bake as directed.
Title: Mandel Bread
Ingredients:
- 3/4 sugar
- 3/4 eggs
- 3 flour
- 3 vanilla
- 1 baking powder
- 1 chocolate chips
- 1
- 6
Instructions:
1. Preheat oven to 350°F Cream sugar and oil, add eggs and mix well.
2. Add flour,baking powder add vanilla and mix well.
3. Add chocolate chips and nuts.
4. Wet hands and make two long logs out of the dough.
5. Place on cookie sheet.
6. Bake 30 to 40 minutes.
7. Remove from oven cut into 1" slices.
8. Sprinkle cinnamon sugar over top and sides.
9. Put back in oven for another 5 to 10 minutes.
10. Store in a tin to keep fresh.
Title: Star Spangled Mousse Pie
Ingredients:
- 1/2 white chocolate chips
- 1 milk
- 1 1/2 cream cheese
- 2 confectioners' sugar
- 1 orange zest
- 1/3 heavy whipping cream
- 1 fresh strawberries
- 1 fresh blueberries
- 1 shortening
- 1/2
Instructions:
1. Place chocolate morsels in a small microwave-safe bowl. Microwave on high for 20 seconds. Microwave at additional 10-second intervals, until smooth when stirred.
2. Spread melted chocolate evenly in bottom of pastry shell; set aside.
3. Place 1 cup white morsels and milk in a small microwave-safe bowl. Microwave on medium-high for 1 minute. Microwave at additional 10-second intervals, until smooth when stirred.
4. Cool 5 minutes.
5. Beat cream cheese and sugar in a mixing bowl until smooth.
6. Beat in orange peel and melted white morsels. Fold in whipped cream. Spread into crust.
7. Arrange strawberry halves and blueberries on top of pie.
8. Place shortening and remaining white morsels in a small, heavy duty plastic bag. Microwave on medium-high for 20 seconds; knead bag to mix.
9. Microwave at additional 10-second intervals, kneading until smooth.
10. Cut a very small hole in corner of bag; squeeze to drizzle over pie.
11. Refrigerate for at least 1 hour. Store in refrigerator.
Title: Chocolate Chip Shortbread
Ingredients:
- 1 unsalted butter
- 1 salt
- 3/4 sugar
- 1 vanilla extract
- 2 1/3 unbleached all-purpose flour
- 1 chocolate chips
Instructions:
1. Preheat oven to 300°; lightly grease two 9-inch round cake pans.
2. In a medium bowl, cream together the butter, salt, sugar, and vanilla.
3. Combine 1 cup of the flour and the chocolate chips in the workbowl of a food processor and process until the chocolate is chopped (you want the chocolate pieces to be small enough that they don't poke out of the dough, but large enough that you can still discern them as individual bits).
4. Beat the remaining 1 1/3 cup flour and the flour/chocolate mixture into the butter/sugar mixture until well combined.
5. Divide the dough in half and press it into the prepared pans, smoothing the surface with your fingers.
6. Prick the dough with a fork in an attractive pattern.
7. Bake the shortbread for 35-40 minutes, until it is golden brown around the edges.
8. Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.
9. Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
10. Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm).
11. Transfer the wedges to a rack to cool.
Title: Apple Strips
Ingredients:
- 3/4 unsalted butter
- 2 flour
- 1/4 sugar
- 3 sour cream
- 1/2 fresh lemon rind
- 1 cold water
- 1/4 confectioners' sugar
- 4 mcintosh apples
- 1 raisins
- 1/2 sugar
Instructions:
1. Work butter into flour with a fork and add sugar, sour cream, and lemon rind, kneading to form a dough.
2. Form into a roll, wrap in waxed paper, and let rest for 1/2 hour.
3. Cut roll in half. Roll out 1 part to fit a 9"x9" pan. Line with apple slices and sprinkle with raisins and sugar.
4. Roll out remaining dough and cut into strips to form a lattice pattern on top of the apples.
5. Brush with egg yolk, to which a little cold water has been added.
6. Bake at 325 degrees (Fahrenheit) for about 20 minutes, until golden brown.
7. Dust with confectioners' sugar while still warm, if desired, and cut into 1" x 2" strips.
8. Serve warm or cold.
Title: Apple Cake 3 Layers
Ingredients:
- 250 flour
- 1 flour
- 100 baking powder
- 150 sugar
- 1 butter
- 15 egg
- 1 apples
- 3 water
- 200 sugar
- 4 sugar
- 100 cinnamon
- 1
Instructions:
1. mix 1st layer together.
2. chill 1 hour.
3. for 2nd layer cook apples in sugar water for 10 minutes.
4. roll out dough.
5. put in spring form pan.
6. arrange apple slices in discs really in bottom.
7. put on sugar then cinnamon.
8. then almonds lastly cream.
9. bake at 180degrees c for 60 minutes about 350 degrees. for 35 minutes in 9 x13 cake pan.
Title: Vegan Chocolate Coconut Milk Mousse
Ingredients:
- 1/4 dark chocolate
- 2 silken tofu
- 8 coconut milk
- 8
- 1
Instructions:
1. In a small pot, warm the almond milk over medium heat until it begins to steam. Remove the pot from the fire and add the dark chocolate.
2. Stir the chocolate until it has melted. If necessary, return the pot to the fire to help it along. Once melted, allow it to cool slightly.
3. Add the milk mixture, tofu and coconut milk to a blender and process until it is smooth. Transfer the mixture to a bowl or serving glasses and chill for 3 to 4 hours, until set.
Title: Grandperes
Ingredients:
- 2 cake flour
- 1 baking powder
- 1/2 salt
- 3 butter
- 3/4 milk
- 2 maple syrup
- 2 water
Instructions:
1. Sift together flour, baking powder and salt.
2. Cut in butter with pastry blender. Add milk and mix well.
3. Combine maple syrup with water in a saucepan and bring to a boil.
4. Drop the dough in the hot maple syrup by the tablespoonful. Cover and cook 25 minutes.
5. Serve very hot, pouring over them the syrup in which they were cooked.