lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon or Orange Sponge Custard (Pudding)
Ingredients:
- 3/4 sugar
- 1 1/2 butter
- 1 lemon rind
- 3 flour
- 3 lemon juice
- 1/3 milk
- 1
- 3
Instructions:
1. Preheat oven to 350.
2. Butter a loaf pan (not PAM, use butter) or ramekins.
3. Cream butter, sugar, fruit rind.
4. Add egg yolks and beat well.
5. Stir in flour.
6. Add fruit juice and milk alternately (add a little juice and mix; then add a little milk and mix, and repeat until liquid all gone).
7. Fold in beaten egg whites.
8. Pour into baking dish.
9. Place baking dish in larger pan with about 1" water.
10. Carefully place in oven; water will slosh about, so move slowly.
11. Bake about 45 minutes for ramekins (I have not used ramekins, so check often) or 1 hour for loaf pan. Adjust oven temperature if top is browning too fast. REMOVE FROM OVEN VERY CAREFULLY OR YOU WILL SLOSH BOILING WATER ON YOU.
12. Serve warm or cold.
13. The recipe says it can be served with a raspberry sauce (I suppose just for the lemon). I have not done this, as it is scrumptious all on its own.
14. Serves 4 generous portions; 6 if you just want to tease everyone.
Title: Honey-Ginger Chocolate Chip Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 crystallized ginger
- 2 baking soda
- 1/4 salt
- 3/4 sweet creamy butter
- 1 golden brown sugar
- 1 egg
- 1/4 honey
- 2 -3 fresh ginger
- 1 ginger powder
- 1 ground cinnamon
- 1/2 ground cloves
- 4 bittersweet chocolate chips
- 1/2 granulated sugar
Instructions:
1. PLACE oven racks on top third and bottom third of oven; PREHEAT oven to 350°F and LINE two baking sheets with waxed paper.
2. WHISK step ONE ingredients in a medium bowl: 2 1/2 cups all-purpose flour, 1/2 cup crystallized ginger, 2 teaspoons baking soda, and 1/4 teaspoon salt.
3. BEAT 3/4 cup sweet cream butter in a large bowl until creamy, using an electric mixer, about 2 minutes; SLOWLY beat in 1 cup golden brown sugar on medium-high speed until fluffy, about 3 minutes.
4. ADD step FOUR ingredients: 1 large egg, 1/4 cup Grade A clover honey, 2-3 teaspoons peeled finely grated fresh ginger, 1 teaspoon ginger powder, 1 teaspoon cinnamon, and 1/2 teaspoon ground cloves; BEAT just until blended.
5. ADD flour mixture in two additions, beating on low speed until just blended between additions.
6. PLACE 1/2 cup granulated sugar into same bowl flour mixture was in previously.
7. MEASURE 1 tablespoon of dough; ROLL into a ball between palms of hands, then roll in sugar in bowl to coat evenly and thoroughly; PLACE on baking sheet and flatten just slightly; REPEAT process with remaining cookie dough; ARRANGE cookies 1 1/2 to 2 inches apart.
8. PRESS 5-6 Ghirardelli 60% Cacao Bittersweet Chocolate Chips evenly onto top surface of each cookie.
9. BAKE cookies at 350°F until surfaces crack yet are slightly soft in the center (between 13-15 minutes); COOL completely on waxed paper sheets over rack; REMOVE cookies when cooled.
10. SERVE and enjoy! STORE in a cookie jar, or in an airtight container at room temperature.
Title: Chocolate, Orange and Macadamia Buche De Noel
Ingredients:
- 4 eggs
- 1 sugar
- 1/4 flour
- 1/3 sugar
- 1 1/2 water
- 1 1/2 butter
- 1 1/2 sugar
- 1 1/2 powdered sugar
- 5 powdered sugar
- 6 egg
- 2 1/4
- 4 1/2
- 1/4
- 2
- 1/4
- 1/2
Instructions:
1. Cake: Preheat oven to 400°F Line a jelly roll pan with wax paper.
2. Beat eggs, yolk, and sugar at medium speed until stiff peaks form.
3. Sift in flour and cocoa.
4. Add orange peel; gently fold together.
5. Spread batter evenly in prepared pan.
6. Bake until cake is springy to the touch and begins to pull from sides, about 7 minutes.
7. Cut around edges to free cake. Turn out cake and paper to work surface and let cool.
8. Buttercreams: Bring sugar and water to boil in heavy saucepan, stirring until sugar dissolves.
9. Continue boiling without stirring until thermometer registers 240F (soft ball stage).
10. Beat yolks until thickened.
11. Add liqueur; gradually beat in hot syrup.
12. Continue beating until cool, about 5 minutes.
13. Add butter 3 tablespoons at a time, beating after each addition.
14. Mix in orange juice concentrate.
15. Transfer 3 1/4 cups buttercream to a small bowl; mix chocolate into remaining.
16. Assembly: Invert cake onto sheet of plastic wrap.
17. Carefully remove paper.
18. Spread orange buttercream over cake, leaving 1 inch boarder on one long side.
19. Sprinkle with macadamias.
20. Roll up jelly roll fashion, starting with long side and rolling toward side with uncovered border.
21. Trim to make ends even.
22. Cut 2 inches off each end of roll at 45 degree angle.
23. Transfer roll to platter using plastic as aid and arranging seam side down.
24. Spread some chocolate buttercream on cut ends of 2 inch sides.
25. With buttercream touching cake, place one piece atop cake off-center and the second on one long side to resemble tree stumps.
26. Transfer 1 cup chocolate buttercream to pastry bag fitted with 1/4 inch plain tip.
27. Spread remaining buttercream over cake.
28. Pipe buttercream in spirals on ends of buche and stumps, starting at center of each.
29. Run fork tines through buttercream to simulate bark.
30. Arrange holly and cranberries decoratively on buche.
31. Garish with Meringue Mushrooms right before serving.
32. Meringue Mushrooms: Preheat oven to 150°F.
33. Line baking sheet with wax paper.
34. Beat whites, and pinch of salt 1 minute to blend.
35. Combine 2 tablespoons sugar and 2 tablespoons powdered sugar.
36. Add to whites in 3 additions, beating for 20 seconds after each.
37. Continue beating until meringue is stiff and glossy.
38. Transfer mixture to pastry bag fitted with 1/2 inch plain tip.
39. Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom caps.
40. Smooth top of each with damp finger.
41. Pipe about fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems.
42. Bake until meringues are dry and beginning to color, about 1 3/4 hours.
43. Let cool completely.
44. Using small knife, cut small hole in bottom of each mushroom cap.
45. Dip peaked end of stem in sugar paste and push into hole in mushroom cap.
46. Repeat with remaining caps.
47. Dust mushrooms with cocoa powder before serving.
Title: Cantaloupe Brochettes
Ingredients:
- 2 cantaloupe
- 1 butter
- 4 honey
- 2 mint
Instructions:
1. Thread the cantaloupe chunks onto 4 skewers.
2. In a small saucepan, heat the butter with the honey until melted then stir in the mint.
3. Brush the melon with the honey mixture and cook over hot coals for 5 to 6 minutes, turning once or twice and basting with the honey mixture.
4. Serve hot with remaining sauce on the side.
Title: Honey Spice Oatmeal Cookie Mix - Gift in a Jar
Ingredients:
- 2 3/4 all-purpose flour
- 1 ground ginger
- 2 ground cinnamon
- 1 baking soda
- 1/2 salt
- 1/4 ground cloves
- 1/4 nutmeg
- 1 1/2 quick oats
- old fashioned oats
Instructions:
1. To make mix:
2. In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well.
3. Add oats; mix well. Transfer to resealable plastic bag, an unbreakable decorative jar with lid or other airtight container. Store in cool dry place. A quart canning jar is most commonly used. If using a jar, cut out a square or circle of pretty fabric with pinking shears and place over jar lid, tie with a pretty ribbon or raffia.
4. Attach a gift tag with the following mixing and baking instructions:
5. (Ingredients needed to complete Cookies):
6. 1/2 pound (2 sticks) butter, softened (no substitutions).
7. 3/4 cup honey.
8. 1 large egg.
9. In a large bowl, beat butter and honey with electric mixer until creamy.
10. Add egg; beat well.
11. Add half of cookie mix; beat well.
12. Add remaining cookie mix; beat well.
13. Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2-inch thickness.
14. Wrap tightly; chill at least 4 hours.
15. Heat oven to 350°F Remove one portion of dough from refrigerator. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough.
16. Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Title: Bag of Pudding
Ingredients:
- 2 pudding
- 1/4 milk
Instructions:
1. Measure pudding powder into ziploc type bag.
2. Add milk.
3. Seal bag, squeezing out excess air.
4. Knead gently until well mixed and thickened. If your hands are warm, you may need to refrigerate for a few minutes.
5. When thickened, snip a small hole in one corner and squeeze the pudding directly into your mouth!
Title: Bouncing Mung Bean Pudding
Ingredients:
- 150 white sugar
- 10 water
- 225
- 1400
- 700
Instructions:
1. In a thick pot, bring mung bean soup to 80<U+2103> then turn fire to simmering.
2. Stirring with wooden spatula, gradually pour down premix of sugar and konnyaku powder.
3. Keep stirring, bit by bit pour down liquid mixture of green bean flour and water.
4. Keep stirring and bring it to broil.
5. Cold down in mould immediately.
Title: Lolly's Almond Torte
Ingredients:
- 1 1/4 flour
- 1 baking powder
- 3/4 sugar
- 1/4 butter
- 1 almond paste
- 4 eggs
- 1/2 frozen raspberries
- 2 powdered sugar
- 4 -5 kirsch
- 1 -2
Instructions:
1. Lightly grease bottom of 9 inch cake pan.
2. Line with circle of parchment paper.
3. Lightly grease and flour pan sides and parchment.
4. Sift flour and baking powder together and set aside.
5. Cream together sugar, butter and almond paste in large bowl until light and fluffy.
6. Add eggs, one at a time, beating well after each addition.
7. Stir in almond extract.
8. Fold in flour mixture.
9. Pour batter into prepared cake pan.
10. Bake at 350 degrees until golden and wood pick inserted into center, comes out clean, 40 to 50 minutes.
11. Cool 10 minutes in pan, then remove from pan and cool on rack to room temperature.
12. Serve with Raspberry Sauce.
13. Makes 8 servings.
14. RASPBERRY SAUCE:
15. A sauce you will use again and again, this simple fruit puree also goes well with ice cream.
16. Puree raspberries in food processor or blender until smooth.
17. Strain into bowl, pressing puree through mesh strainer.
18. Whisk in sugar.
19. Taste and add more sugar, if needed.
20. Add kirsch.
21. Cover and refrigerate until ready to use, up to 2 days.
22. Makes about 1 cup.
Title: When Chocolate Hungerathon Strikes
Ingredients:
- 2 sweetened condensed milk
- 1 water
- 3/4
- 1/2
Instructions:
1. Take a bowl and in it mix everything vigorously together.
2. Grab a spoon and enjoy!
Title: Chocolate Buttercream
Ingredients:
- 1 1/2 unsalted butter
- 2 milk
- 9 vanilla extract
- 1 powdered sugar
- 2 1/4
Instructions:
1. Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
2. To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
3. Add the milk carefully and beat until smooth.
4. Add the melted chocolate and beat well for 2 minutes.
5. Add the vanilla and beat for 3 minutes.
6. Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
7. **For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.
Title: White Chocolate Pull-Apart Pastry
Ingredients:
- 1 puff pastry
- 8 white chocolate
- 2 butter
- 1 margarine
- 1/2 Grand Marnier
- 1/2 peanut butter
- 1 powdered sugar
- 2 cinnamon
- milk
Instructions:
1. Unroll puff pastry from box on lightly floured surface.
2. Cut pastry rectangle into 8 right angle triangles.
3. Put peanut butter in a bowl and add shredded chocolate, mix with spoon.
4. Spread shredded chocolate and peanut butter over each puff pastry, brush lightly with butter.
5. Roll from fat side of triangle to narrow, curve to crescent shape.
6. Place on slightly buttered cookie sheet fold side down arranged in a
7. pinwheel design.
8. Cook 15-20 minutes at 350 degrees (watch for time estimating gas oven temps, should be golden flaky crusts.
9. Take out of oven and drizzle icing on top.
10. ICING:-1/2 cup sifted powdered sugar, 1 tsp cinnamon together in a bowl, add 2 tsp milk, 1 tbsp Grand Marnier 1 tsp at a time, mixing to icing consistency.
11. Drizzle over warm rolls.
Title: Cannoli Custard Cake
Ingredients:
- 4 eggs
- 1 salt
- 1/3 sour cream
- 2/3 ricotta cheese
- 4 butter
- 3/4 sugar
- 1/4 all-purpose flour
- 1/4 half-and-half
- 1/2 orange
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 and place a rack in the middle of the oven. Generously butter a springform pan, approximately 9 inches or so, and wrap the bottom well with aluminum to prevent any leaking. Fill a shallow pan with hot water for a water bath.
2. Stir together ricotta cheese, half 'n' half, sour cream and egg yolks until well blended. Fold in flour until incorporated. Pour in the melted butter, sugar, orange zest, juice and extracts and stir till blended. Fold in the chocolate chips. Set aside.
3. In a stand mixer fitted with a whisk, beat the egg whites with the salt until stiff . Gently fold the beaten egg whites into the mixture until well incorporated and there are little or no streaks of egg white visible.
4. Pour the batter into the prepared pan with the waterbath. Bake for approximately 30 min to an hour or just until the top is brown and the cake begins to pull away from the sides of the pan.
5. Remove the cake from the oven and let it cool for about 5 minutes (run a knife around the edge and release the springform) and let chill for around 6-8 hours or overnight and serve with either whipped cream or chocolate shavings (optional).
Title: Sticky Toffee Pudding
Ingredients:
- 8 dates
- 1 1/3 water
- 1 1/3 baking soda
- 1/3 unsalted butter
- 1 eggs
- 3 flour
- 1 3/4 baking powder
- 1/4 salt
- 1/4 vanilla
- 1/4 brown sugar
- 4 butter
- 2 vanilla
- 2 heavy cream
- 1
Instructions:
1. Cake directions:
2. Preheat oven to 350 degrees, and prepare a 9x13 inch pan.
3. Combine the dates and hot water in a medium saucepan, bring to boil and remove. Add the baking soda and set aside to cool.
4. Cream butter and sugar completely (for about 3 min.), and add one egg at a time, beating after each addition.
5. Sift together flour, baking powder and salt, and add to the mixture.
6. Add the dates and liquid (slowly so that you do not scramble the eggs), and add the vanilla.
7. Stir just enough to incorporate all ingredients and pour into the prepared pan.
8. Bake for 25-30 minutes or until a cake tester comes out clean.
9. Sauce directions:
10. Heat sugar, butter and vanilla over low heat for 20 minutes, stirring occasionally until all brown sugar has dissolved.
11. If desired, stir in cream.
12. Keep warm until serving. Spoon carmael sauce over each slice of cake and if desired, add a dollop of whipped cream.
Title: White Chocolate Cream Cheese Frosting
Ingredients:
- 24 white chocolate baking bar
- 4 cream cheese
- 2 unsalted butter
- 1/4 lemon juice
Instructions:
1. Break the chocolate into individual squares and place in a bowl set over a pot of hot water (no hotter than 160 F) on low heat.
2. The water must not touch the bottom of the bowl.
3. Remove the pot from the heat and stir until the chocolate begins to melt.
4. Return to the heat if the water cools, but be careful it does not get too hot.
5. Stir until smooth.
6. (The chocolate may be melted in a microwave on high power if stirred every 15 seconds. Remove before fully melted and stir, using the residual heat to complete the melting.) Allow the chocolate to cool to room temperature, stirring occasionally.
7. In a mixing bowl beat the cream cheese (preferably with a flat beater) until smooth and creamy.
8. Gradually beat in the cooled chocolate until smoothly incorporated.
9. Beat in the butter and lemon juice.
10. Use at once or to ensure smoothness rebeat at ROOM TEMPERATURE (to prevent it from curdling) before frosting.
11. Store: 1 day room temperature, 2 weeks refrigerated, 2 months frozen.
12. Allow to come to room temperature before rebeating.
13. Pointers for success: Do not overheat the chocolate and stir constantly while melting.
14. Be sure no moisture gets into the melted chocolate.
15. Beat constantly while adding the chocolate to prevent lumping.
16. If lumping should occur, it can be remedied by pressing the buttercream through a fine strainer.
17. Buttercream may separate slightly if room temperature is very warm.
18. This can be corrected by setting the bowl in ice water and whisking the mixture.
19. The buttercream becomes spongy on standing.
20. Rebeat to restore smoothy creamy texture.
21. Use ice to chill your hand during piping to maintain firm texture of the buttercream.
Title: English Cherubs
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1 1/3 flour
- 1 salt
- 2 eggs
- 1/2 sugar
- 1 vanilla
- 1/4 salt
- 1/2 coconut
- 1 pecans
Instructions:
1. Combine 1/2 cup brown sugar, butter, flour, and dash of salt.
2. Press into the bottom of a 9" square pan. This will look dry.
3. Beat the eggs until foamy.
4. Add the other 1/2 cup brown sugar plus the white sugar, vanilla, and 1/4 teaspoons salt.
5. Stir in the coconut and nuts.
6. Spread over the layer in the pan.
7. Bake at 350 degrees until top is set, about 30 minutes.
8. Cool and cut into 1 and 1/2" squares.
Title: Cinnamon Streusel Cofee Cake
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 3 eggs
- 1 1/2 vanilla
- 3 flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/4 salt
- 1 1/2 sour cream
- 1/2 brown sugar
- 1/2 pecans
- 1 1/2 walnuts
- cinnamon
Instructions:
1. Preheat oven to 350 degrees. Grease Bundy pan, set aside.
2. Cream butter and sugar together, beat in eggs and vanilla.
3. Sift flour, baking powder, baking soda and salt together. Mix into creamed butter and sugar, alternating with sour cream.
4. Spread 2 cups of batter into pan. Sprinkle with 1/3 cup cinnamon nut filling. Repeat layers twice.
5. Bake 50–60 minutes, test with toothpick (comes out clean). Cool slightly in pan before inverting onto rack to cool.
Title: Martha's 3-Berry Cobbler
Ingredients:
- 2 fresh blueberries
- 2 fresh blackberries
- 2 fresh raspberries
- 3/4 sugar
- 1 sugar
- 2 cornstarch
- 1 coarse salt
- 1 salt
- 1 unbleached flour
- 1 1/2 baking powder
- 2 unsalted butter
- 6 half-and-half
- 3/4 vanilla ice cream
Instructions:
1. *NOTE: To make your own superfine sugar combine some sugar in a clean coffee mill or mini-chopper. Blend sugar for about 10 seconds or until sugar is fine but not powdery. The grains will be small but still "sparkle".
2. Preheat the oven to 400°F.
3. In a large bowl, combine all the berries, 3/4 cup sugar, cornstarch, lemon juice, and a pinch salt. Stir gently to combine. Pour into a buttered 9-by-9-by-2-inch baking dish.
4. In a medium bowl, combine flour, remaining tablespoon sugar, 1 teaspoon salt, and baking powder. Using a pastry knife or two knives, cut in butter until the mixture has the consistency of sand.
5. Add 3/4 cup half-and-half, stirring just until mixture comes together. With your hands floured, form the dough into nine 2-inch biscuits. Place on top of berries. Brush biscuits with half-and-half, and sprinkle with superfine sugar.
6. Bake until biscuits are golden brown and the berries are bubbling, approximately 25 minutes.
7. Let cool on a wire rack. Serve with vanilla ice cream or real whipped cream. (I like to serve the cobbler slightly warmed for best flavor).
Title: High Country Gingersnaps
Ingredients:
- 3/4 shortening
- 1/2 brown sugar
- 1 egg
- 1/4 molasses
- 2 1/3 flour
- 2 baking soda
- 1 cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/4 salt
- granulated sugar
Instructions:
1. Mix thoroughly shortening, brown sugar, egg and molasses. Blend in remaining ingredients except granulated sugar. Cover, chill 1 hour.
2. Heat oven to 375 degrees Farenheit. Shape dough by rounded teaspoonfuls into balls. Dip top in granulated sugar. Place balls sugared side up on lightly greased baking sheet. Bake 10-12 minutes or just until set. Immediately remove from baking sheet and cool on wire rack.
Title: Chinese Sweet Red Bean Soup
Ingredients:
- 1/3 - 1/2 sugar
- 1 lotus seeds
- 1/3 vanilla
- 1 pearl tapioca
- 1/4 rice balls
- 1/4 water
- 7
Instructions:
1. Combine water and beans in a large pot, bring to a boil.
2. Reduce heat to simmer, cook uncovered till beans are tender (about 2 hours?).
3. Add lotus seed and sugar (plus tapioca and rice balls if you choose to), cook until soup thickens a little and lotus seeds are tender, but not mushy (20 minutes).
4. Add vanilla, serve hot for a perfect winter dessert, or you can let the soup cool down, then add ice.
5. With this basic recipe, you can take out all the beans, increase the amount of lotus seeds and have a lotus seeds sweet soup instead.
Title: Lemon Pineapple Salad
Ingredients:
- 2 eggs
- 1 sugar
- 1 pineapple
- 1 lemon juice
- 1 1/2 Carnation instant milk
- 14 salt
- 1 graham cracker crumbs
- 1 1/4 sugar
- 3 margarine
- 1/3
Instructions:
1. Mix eggs, sugar and lemon jello in sauce pan.
2. add pineapple, and lemon juice.
3. cook over low heat until it comes to a boil.
4. cool, when cool, fold into carnation milk that has been chilled and whipped.
5. add pinch of salt.
6. mix and bake crust for 8 mins at 350 degrees.
7. put in dish with graham cracker crust on bottom.
8. sprinkle top with a little graham crackers.
Title: Chrusciki - Polish Angel Wing Cookies
Ingredients:
- 2 eggs
- 4 salt
- 1/2 all-purpose flour
- 3 - 3 1/2 confectioners' sugar
- 1/2 butter
- 1/4 brandy
- 1 1/2
Instructions:
1. Using a stand mixer, whisk whole eggs, egg yolks, butter and salt until thick and lemon colored.
2. Slowly beat in the confectioner's sugar and brandy.
3. Change to the dough hook and slowly mix in the flour a 1/4 cup at a time until the dough forms and pulls away from the bowl.
4. Using the dough hook, knead the dough for 3-5 minutes. It should be thick like bread dough.
5. Keep the dough in the bowl covered with a damp towel to keep it from drying out.
6. Snip off a baseball sized piece of dough. On a floured surface, roll to 1/8 inch thick at the most!
7. Using a sharp knife cut the dough into 1 1/2 inch wide strips. Then cut the other way in a diagonal to make pieces of dough that are about 1 1/2 X 4 inches.
8. Next use your knife to cut a slit in the center of each piece.
9. To form the wing shape, take one pointy end and poke it through the slit. Very gently pull the end through the slit to form a bow shaped cookie.
10. In a heavy pot or deep skillet, heat the fat of choice (I like lard) to 350°F Use a thermometer!
11. Drop the cookies, 3 cookies at a time, into the fat. Drop 3 cookies at once not 1 at a time. The cookies will sink to the bottom at first then they will puff up and float a couple of seconds later. As soon as this happens use a couple of forks to turn them.
12. Immediately after you turn them use a deep fry strainer to remove them from the fat to drain on brown paper bags.
13. Dust the still hot cookies with confectioner's sugar and repeat, cooking 3 cookies at a time until finished.
14. Store in tightly covered, wax paper-lined tins.
Title: Fresh Peach Cobbler (Vegan)
Ingredients:
- 1/2 sugar
- 2 cornstarch
- 4 water
- 1 ground cinnamon
- 1 whole wheat pastry flour
- 2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 3 margarine
- 1/2 soymilk
Instructions:
1. Preheat oven to 400 degrees F.
2. Combine sugar and cornstarch in a saucepan.
3. Add in water and peaches.
4. Bring to a boil.
5. Stir constantly for 1 minute.
6. Pour into a baking dish and sprinkle with cinnamon.
7. Combine flour, sugar, baking powder, and salt.
8. Cut in margarine until mixture has a cookie dough like consistency.
9. Stir in soymilk until mixed.
10. Drop by spoonfuls on the fruit (It won't cover it completely, but will when it bakes).
11. Bake for about 25-30 minutes.