lumicero/recipes-ing2inst huggingface dataset:
Title: Eight Animals Bake a Cake - Pineapple Upside Down Cake
Ingredients:
- 8 pineapple rings
- 8 maraschino cherries
- 8 -15 pecan halves
- 1/4 butter
- 1/2 brown sugar
- 1 flour
- 3/4 white sugar
- 1/2 salt
- 1 baking powder
- 2/3 milk
- 1/3 butter
- 1 egg
- 1 vanilla
Instructions:
1. Preheat oven to 350 Fahrenheit.
2. In a 9" x 13" baking dish (I used a 9" round, I can't imagine the batter covering a 9x13 pan), arrange the eight pineapple rings on the bottom (I used 7).
3. Put one cherry in the center of each ring.
4. Place the pecans around the edges of the rings.
5. Melt 1/4 cup butter in a small glass bowl for 30 seconds in the microwave. Stir in the brown sugar. Pour the mixture over the pineapple rings. Set dish aside.
6. In a medium bowl, mix the flour, sugar, salt, baking powder, milk, 1/3 cup butter, egg, and vanilla. Beat for three minutes with a mixer. Then pour the mixture over the pineapple in the baking dish. Bake at 350 degrees for 35 to 40 minutes. Let the cake cool. Cut into pieces and flip them onto serving plates, or flip the entire cake over onto a serving platter and slice.
Title: Easy Gingerbread Cookies
Ingredients:
- 6 fat free sugar-free instant butterscotch pudding mix
- 3/4 butter
- 3/4 brown sugar
- 1 egg
- 2 1/4 flour
- 1 baking soda
- 1 ground ginger
- 1 1/2 ground cinnamon
Instructions:
1. Cream pudding and pie filling mix with butter and sugar; add egg, and blend well.
2. Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture.
3. Chill dough for 1 hour or until firm.
4. Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter.
5. Place on greased baking sheets.
6. Bake at 350F for 10 to 12 minutes. (I do 10 minutes, I like a softer cookie).
7. Remove from oven and cool on wire rack.
8. Decorate if desired.
9. Note: Cookies are soft, but will begin to harden up overnight. Less cooking time keeps them softer a little longer. Store cookies in container for best results.
Title: Shortbread Dough
Ingredients:
- 1 walnuts
- 2/3 sugar
- 2 flour
- 1/2 salt
- 8 unsalted butter
- 1 vanilla extract
Instructions:
1. Position oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
2. Line cookie sheets with parchment paper.
3. In a food processor, grind the walnuts with 1 tablespoon sugar; transfer to a bowl.
4. Add remaining sugar to food processor and process until superfine, about 1 minute.
5. Add flour, salt, and ground walnuts; pulse to combine.
6. Mix in butter and vanilla until dough is crumbly.
7. Remove dough and form into 2 disks, wrap in plastic, and refrigerate 10 minutes.
8. Place a dough disk on prepared cookie sheet and form into an 8 inch circle with hands.
9. Cut into wedges, but do not separate.
10. Bake until edges are browned, about 35 minutes, turning pan half way through cooking.
11. Separate wedges slightly and let cool.
12. Dough can be formed into other shapes or squares if desired.
Title: Choco-Cream Cheese Cookies
Ingredients:
- 1 cream cheese
- 1 egg
- 1 1/2 chocolate chips
- 1/2 white sugar
- 1 1/2 flour
- 2 1/2 baking soda
- 1 1/2
Instructions:
1. Heat oven to 350F/180°C.
2. Beat cream cheese, butter, egg and sugar until light and fluffy.
3. Melt 1 cup chocolate chips in microwave/stovetop and stir into batter.
4. Stir in flour, baking soda and remaining chocolate chips.
5. Drop 1 tablespoon at a time onto ungreased cookie sheets.
6. Bake one dozen at a time for 8 - 10 minutes.
7. Let cool.
Title: Peanut Butter Pie - Oh My!
Ingredients:
- 1/4 butter
- 1/2 light brown sugar
- 1 cream cheese
- 1 sweetened condensed milk
- 2 crunchy peanut butter
- 1 Cool Whip
- 2 graham cracker pie crust
Instructions:
1. Dissolve brown sugar in melted butter.
2. Beat cream cheese until fluffy and add brown sugar mixture, beating well.
3. Add condensed milk and peanut butter, mixing well.
4. Fold in cool whip, mixing thoroughly.
5. Pour into prepared graham cracker crusts.
6. Chill in refrigerator for 3 hours or freeze for 2 hours if you prefer a firm pie.
Title: Zucchini Cobbler
Ingredients:
- 4 zucchini
- 2/3 lemon juice
- 1 white sugar
- 1 ground cinnamon
- 1/2 ground nutmeg
- 4 all-purpose flour
- 2 white sugar
- 1 1/2 butter
- 1 ground cinnamon
Instructions:
1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes.
2. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
3. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
4. Stir 1/2 cup of butter mixture into zucchini mixture and mash the zucchini.
5. Press half of remaining butter mixture into bottom of a cookie sheet.
6. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini.
7. Sprinkle with 1 teaspoon cinnamon and sugar.
8. Bake 35 to 40 minutes at 375, or until top is golden. Serve warm or cold.
Title: Mix and Match Bundt Cake
Ingredients:
- 1 eggs
- 1
- 2
- 1
Instructions:
1. Mix cake mix,extract, eggs together, will be very thick.
2. Add the fruit pie filling and fold into cake batter, again,will be very thick.
3. Spread into a greased and floured bundt pan and bake at 325F till toothpick inserted in middle comes out clean.
4. Let cake cool for a few minutes and invert cake onto a platter and wrap with saran wrap until cake has completely cooled,this allows the cake to create steam which insures moistness.
5. Examples of flavors: devils food cake mix with cherry pie filling and almond extract spice cake mix with apple pie filling and vanilla extract white cake mix with blueberry pie filling and lemon extract.
Title: Crumb Buns
Ingredients:
- 18 1/2 eggs
- 2 water
- 4 vanilla extract
- 1 flour
- 1 1/2 sugar
- 4 brown sugar
- 3/4 vanilla
- 3/4 cinnamon
- 1 butter
- 1
- 1 1/2
Instructions:
1. Mix cake mix, dream whip, 4 eggs, and water for 5 minutes at medium speed.
2. Pour into a greased and floured 12x18" pan.
3. Bake at 350° for 15-20 minutes.
4. Mix remaining ingredients to form crumbs.
5. Then sprinkle over cake and bake an additional 20 minutes.
6. Dust with powdered sugar to cool.
Title: Pepperidge Farm Baked Sopapillas
Ingredients:
- 1/2 puff pastry sheet
- 3/4 sugar
- 1 ground cinnamon
- honey
Instructions:
1. Heat the oven to 400°F
2. Unfold the pastry sheet on a lightly floured surface.
3. Cut the pastry sheet into 25 (2-inch) squares.
4. Place the sugar and cinnamon into a paper bag and shake to combine.
5. Bake for 15 minutes or until the pastries are golden brown.
6. Add the hot pastries in batches to the bag and shake until coated with the sugar mixture.
7. Drizzle the pastries with the honey if desired before serving.
Title: Steamed Carrot Cake
Ingredients:
- 225 carrots
- 250 brown sugar
- 100 eggs
- 3 butter
- 3 vanilla
- 35 bread flour
- 1 1/2 cinnamon
- 380 ground nutmeg
- 1 baking soda
- 1/2 baking powder
- 1/2
- 1
Instructions:
1. Add the flour, baking soda, baking powder, cinnamon and nutmeg to a large bowl and combine.
2. In another bowl, add eggs, Greek yogurt, brown sugar, butter, oil, vanilla and carrots. Mix until combine.
3. Fold both mixture into batter, do not whisk.
4. Add the batter to a greased 8 inch spring non-stick pan. Spread evenly with spatula.
5. Place the pan upon the rack of a steamer when water boil.
6. Place the lid on and steam for 55 minutes.
7. Allow it to cool down for 15 minutes after done.
8. Remove the spring pan. Cut into 8 pieces and serve.
Title: Apple Cranberry Crisp
Ingredients:
- 3/4 oats
- 1/3 dark brown sugar
- 2 1/2 flour
- 1/4 butter
- 1 apples
- 3/4 fresh cranberries
- 1/2 sugar
- 6
- 1 1/4
- 1/3 - 1/2
Instructions:
1. Preheat oven to 350°.
2. To prepare topping, mix together the oats, brown sugar and flour.
3. Blend in butter with fingers until coarse crumbs form.
4. Add gingersnap crumbs, egg yolk and nuts and blend well.
5. In a separate bowl, blend all filling ingredients and spoon into a 2 quart baking dish that has been buttered.
6. Sprinkle topping evenly over filling and bake 30 minutes or until golden and bubbly.
7. If topping browns too quickly, cover with foil for last 10 minutes of baking.
8. Serve warm with ice cream or try caramel ice cream topping slightly warmed. YUM!
Title: Blackberry Apple Crunch
Ingredients:
- 2 1/4 flour
- 2 1/2 sugar
- 1/4 salt
- 1 butter
- 2 1/2 fresh blackberries
- 4 golden delicious apples
- cinnamon
Instructions:
1. Add 2 cups flour, 1 1/2 cup sugar, and salt to a mixing bowl; stir to combine.
2. Cut in the sliced butter, using a pastry blender, until crumbly; set aside.
3. In another mixing bowl, add blackberries, apples, and remaining flour/sugar; toss to coat; pour into a greased 13x9 baking dish.
4. Sprinkle crumble topping evenly over the top.
5. Sprinkle lightly with cinnamon.
6. Bake in a 350° oven for 30-45 minutes.
7. Cool slightly and serve.
Title: Chocolate Suicide Cake
Ingredients:
- 3/4 whole wheat pastry flour
- 2 raw sugar
- 1 1/2 cream of tartar
- 1 baking soda
- 2 fine sea salt
- 1/2 soymilk
- 3/4 unsweetened applesauce
- 1 1/4 pure vanilla extract
- 3/4 apple cider vinegar
- 1/2
- 4
- 1
- 2
Instructions:
1. Preheat oven to 350. Oil a 13 x 9 inch baking pan, set aside.
2. In a large bowl, sift together the flour, sugar, cream of tartar, baking soda, and salt. Stir in the chocolate chips, set aside.
3. In a medium bowl, combine the oil, soy milk, applesauce, and vanilla, stirring until smooth, set aside.
4. In the top of a double boiler or in a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth.
5. Add the oil mixture to the flour mixture, stirring until smooth. Add the melted chocolate, stirring until smooth. Stir in the vinegar.
6. Transfer the batter to the prepared pan and smooth the surface. Bake for 40-45 minutes until the cake springs back when lightly touched in the center and begins to pull away from the sides of the pan. Thoroughly cool on a cooling rack before frosting with Fudgy Chocolate Frosting.
Title: Chocolate Pizza
Ingredients:
- 6 pecans
- 1 sweetened condensed milk
- 1
Instructions:
1. Press thawed and risen rolls into a ball.
2. Roll into a 13" circle and place on a 12' pizza pan sprayed with non-stick cooking spray.
3. Turn up the edges of the dough to form a ridge.
4. Bake at 400 degrees for 5 minutes.
5. Layer prebaked crust with chocolate chips, coconut, pecans and condensed milk.
6. Bake at 350 degrees for 20 minutes.
Title: Bethal's Sugar Cookies Aka Cut-Out Cookies
Ingredients:
- 1 brown sugar
- 1 sugar
- 1 egg
- 1 milk
- 1 vinegar
- 1 salt
- 1 vanilla
- 1 flour
- 1 baking powder
- 5 baking soda
- 1
Instructions:
1. Heat oven to 425 degrees.
2. Add 1 tsp of vinegar to the milk.
3. Sift together the flour, baking powder & baking soda.
4. Cream together brown sugar, sugar, crisco & egg.
5. Now add the lemon extract and the vanilla to the milk.
6. Add the flour and the milk (alternating each) to the creamed ingredients.
7. Mix the ingredients until a firm ball forms.
8. Chill cookie dough at least one hour.
9. Roll out chilled dough and cut into the desired shapes with your favorite cookie cutters.
10. Bake at 425 degrees for 10-15 minutes.
11. Let cool.
12. Ice and decorate.
13. ***The amount of cookies varies pending the size cookie cutter you choose to use***.
Title: Basic Muffin Recipe
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 4 baking powder
- 1/2 salt
- 1 egg
- 1 milk
- 1/4
Instructions:
1. Sift together dry ingredients.
2. Make a well in the centre.
3. Combine the wet ingredients then mix with dry ingredients.
4. Stir only until combined.
5. If using fruit, add to batter.
6. Fill paper-lined muffin cups 2/3 full.
7. Bake in preheated 400 degree Fahrenheit oven for 20 to 25 minute, or until toothpick inserted in centre comes out clean.
Title: Easter Daffodil Cake
Ingredients:
- 6 cream of tartar
- 1/2 sugar
- 2/3 salt
- 1 vanilla
- 1/2 flour
- 1/2 baking powder
- 1/2 hot water
- 6 salt
- 2 sugar
- 1 vanilla
- 1/2 cake flour
- 1/2 baking powder
- 1/2
- 1
Instructions:
1. White Part: Beat egg whites till stiff.
2. Add cream of tartar.
3. Fold in sugar, vanilla and flour sifted 3 times with baking powder and salt.
4. Put in bottom of greased angel cake pan.
5. Yellow Part: Beat egg yolks with hot water and salt until light and lemon coloured.
6. Add sugar, vanilla and flour sifted three times with baking powder.
7. Add on top of white part and bake in oven at 375 degrees for about 35 minutes.
Title: Perfect Yellow Cake
Ingredients:
- 3/4 butter
- 3 eggs
- 2 1/2 all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 1 3/4 sugar
- 1 1/2 vanilla
- 1 1/4 milk
Instructions:
1. Allow butter and eggs to stand at room temperature for 30 minutes In a medium bowl stir together flour, baking powder and salt: set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar about 1/4 cup at a time, beating on medium speed until well combined. Beat for 2 minutes more after all sugar is inches.
3. Add eggs 1 at a time beating after each egg for one minute.
4. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
5. Bake at 375°F oven for 20 to 25 minutes for 9 inch pans 30 to 35 minutes for 8 inch pans, 25 to 30 minutes for 13x9x2 inch pan.
6. Use your toothpick to check if it comes out clean.
Title: Espresso Brownie Cake With Kahlua Icing
Ingredients:
- 1/2 butter
- 3 sugar
- 3/4 instant espresso powder
- 3 eggs
- 2 vanilla
- 2 flour
- 1/2 butter
- 1/4 powdered sugar
- 1 Kahlua
- 1 1/4
- 2 -3
- 1/2
Instructions:
1. Set oven to 350 degrees (set oven rack to second-lowest position).
2. Lightly butter an 8 or 9-inch cake pan with a removeable bottom.
3. For the brownie cake; in a saucepan combine 1/2 cup butter with unsweetened chocolate; stir over low heat until melted and smooth.
4. Remove from heat and beat in sugar, 3 tablespoons espresso powder, eggs and vanilla until well blended.
5. Stir in the flour just until incorporated using a wooden spoon.
6. Pour the batter into the prepared baking pan.
7. Bake for about 20-25 minutes, or until the center springs back when gently pressed.
8. Let cool completely in the pan for 1 hour.
9. For the icing; in a bowl combine 1/4 cup softened butter and 1 tablespoon espresso powder with 2 tablespoons liqueur with the powdered sugar; using an electric mixer on medium speed, beat mixture until smooth and fluffy (adding in 1 tablespoon more of liqueur if necessary to make a smooth spreadable mixture).
10. Spread evenly over the top of the cooled cake.
11. Melt the chocolate chips in the microwave, then drizzle on top of the icing.
12. Chill the cake until the icing is firm (about 45 minutes).
13. Just before serving remove the pan rim.
14. Cut the cake into wedges.
Title: Orange-Walnut Biscotti
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1 1/2 baking soda
- 1/4 salt
- 2 eggs
- 1 vanilla
- 1 walnuts
- 1
- 1 1/2
Instructions:
1. In mixer bowl place flour, sugar, baking soda and salt.
2. In small bowl mix eggs, yolk, vanilla and zest.
3. With paddle attachment, blend flour mixture, then add egg mixture. As soon as it begins to ball up, add walnuts. Mix just until dough forms.
4. Turn out to floured board. If the dough is too dry add a tablespoon of cold water.
5. Knead once or twice to form a cohesive dough.
6. Divide into two pieces and form logs 12 inches long by 2 inches wide.
7. Place on a cookie sheet lined with parchment paper or lightly oiled.
8. Flatten them slightly with your hand.
9. Bake for 45-50 min until firm.
10. Cool on rack for 10 minute.
11. Cut on diagonal about 3/4 inch wide, lay on cut side and bake for 7 minutes.
12. Turn each cookie over and bake an additional 7 minutes.
13. Cool completely and store.
Title: Brownies - Healthier Version
Ingredients:
- 1/2 cake flour
- 1/2 salt
- 1/4 egg
- 2 granulated sugar
- 1 unsweetened applesauce
- 3/4 vanilla extract
- 6 walnuts
- 2
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spray an 8-inch square baking pan with vegetable cooking spray, and set aside.
3. In a medium bowl, combine flour, cocoa, and salt. Mix well.
4. In a large bowl, whisk together egg whites, egg, sugar, applesauce, oil, and vanilla.
5. Stir in flour mixture until just blended; do not overmix, or brownies will be dry.
6. Pour batter into prepared pan, and sprinkle with walnuts.
7. Bake until just set, and a toothpick inserted in center comes out clean, about 25 minutes.
8. Place pan on a wire rack and cool for at least 15 minutes.
9. Cut brownies into squares.
10. Variation: For slightly chewier brownies, replace the 1/2 cup of cake flour with 7 Tbl. of all-purpose flour. (Sifting is not necessary.) Proceed with the recipe as directed.
11. For extra easy cleanup: line the baking pan with waxed paper, letting paper overhang the edges of the pan by 1 inch, before pouring in the batter. Spraying the pan with oil is not necessary.
12. Bake and cool as directed, then simply lift them out of the pan by grasping the edges of the waxed paper.
Title: Peanut Butter and Jelly Sandwich Cookies
Ingredients:
- 1/2 shortening
- 1/2 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 3/4 baking soda
- 1 egg
- 2 milk
- 1 3/4 all-purpose flour
- peanuts
- peanut butter
Instructions:
1. In a big mixing bowl, beat the shortening and peanut butter with an electric mixer for 30 seconds.
2. Add in sugars and baking soda; beat until combined.
3. Beat in egg and milk until combined.
4. Beat in as much of the flour as you can; stir in any remaining flour.
5. Divided dough in half; cover and chill dough for 1-2 hours or until easy to handle.
6. On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick.
7. Using a 2-inch floured scalloped round cookie cutter, cut out dough.
8. Place rounds 1-inch apart on an ungreased cookie sheet; place a peanut half in the center of half the rounds.
9. Bake in a preheated 375° oven for about 8 minutes or until lightly browned.
10. Transfer cookies to a wire rack and let cool.
11. Just before serving, spread the bottom of the plain cookies with about 2 teaspoons peanut butter and 1 teaspoon jelly.
12. Top with peanut-topped cookies, plain side down.
Title: Semifreddo
Ingredients:
- 4 honey
- 1 sugar
- 6 cognac
- 1 heavy cream
- 2 strawberry
- 4 hazelnuts
- 1
- 1/2
Instructions:
1. Beat eggs whites.
2. Whip cream.
3. Whip egg yolks with sugar until creamy.
4. Whip honey and cognac into the yolks.
5. Stir in fruit, nuts, candy until evenly distributed.
6. Fold in whipped cream.
7. Fold in egg whites.
8. Pour into loaf pan lined with saran and freeze.
9. Slice and serve with chocolate sauce or more berries.
Title: American Celebration Tart
Ingredients:
- 1 1/4 all-purpose flour
- 1/8 salt
- 1/8 baking powder
- 2 confectioners' sugar
- 2 cream cheese
- 6 butter
- 1 lemon juice
- 1/2 lemon juice
- 2 sweetened condensed milk
- 1/4 strawberries
- 8 blueberries
- 6 -10
- 20 -30
Instructions:
1. DOUGH: Place the flour, salt, baking powder, and sugar in a food processor and process for a few seconds to combine. Add cream cheese cubes to the flour. Process for about 20 seconds or until the mixture is course. Add the frozen butter cubes and pulse to get course crumbs.
2. Drizzle in the water/vinegar mixture and pulse until most of the butter is reduced to size of small peas. The mixture will be in particles and will not hold together.
3. Divide the mixture into two plastic grocery bags. Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together. Wrap the dough with plastic wrap, flatten it into two discs and refrigerate for 1 hour (it can also sit overnight).
4. ASSEMBLY: Preheat oven to 400°F To each disk of dough, on top of a sheet of parchment paper, roll into 8"x10" rectangle. Carefully slide one of the rectangles onto a cookie sheet. To the second one, cut four strips, 1" wide; reserve remaining dough.
5. Brush edges of pastry with water. Lay strips of pastry over edges making an outer rim (like a picture frame). Trim off any excess dough. Prick entire bottom of pastry with tines of a fork. Bake 15 minutes or until golden brown. Remove from oven and let cool. (center may puff of slightly, but will flatten out when it cools.).
6. Cut very small star shapes from remaining dough with cookie cutter; sprinkle with sugar. Bake on a cookie sheet or baking stone 12-14 minutes or until golden brown. Remove from oven and allow to cool to room temperature.
7. Meanwhile, wisk lemon juice and condensed milk in small Bowl. Gently fold in the Cool whip.
8. Spread the lemon filling into the cooled crust. In a single layer, place blueberries in a rectangle in the top left corner of the crust (where the stars on the flag go). Layer strawberry slices in strips, overlapping like fallen dominos (to resemble the stripes on the flag). Take star cookies and place upright in a slanted position between the blueberries.
9. Optional: Using a pastry bag with a star tip, fill with additional cool whip and decoratively fill between the strawberry slices.
Title: Banana Sheet Cake
Ingredients:
- 1/2 shortening
- 3/4 brown sugar
- 1/2 sugar
- 2 eggs
- 1 banana
- 1 vanilla
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 buttermilk
- 1/2 brown sugar
- 1/2 butter
- 1/4 milk
- 6 powdered sugar
- 2 1/2 - 3
Instructions:
1. Cream together shortening and the sugars.
2. Add eggs, one at a time, beating well after each addition.
3. Mix in bananas and vanilla.
4. Combine flour, soda and salt in a separate bowl, then add to the creamed mixture alternately with buttermilk.
5. Stir in nuts.
6. Pour into a vegetable oil-sprayed 13x9" pan.
7. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
8. Cool before frosting.
9. TO PREPARE FROSTING: Combine brown sugar, butter and milk in a saucepan.
10. Bring to a boil for 2 minutes, stirring constantly.
11. Remove from heat.
12. Cool a bit.
13. Gradually beat in powdered sugar till frosting reaches spreading consistency.
Title: Macerated Strawberries
Ingredients:
- 2 strawberries
- 1/4 honey
- 4 Grand Marnier
Instructions:
1. Wash, then hull strawberries. Don't use strawberries that are "bad" -- overripe, underripe, moldy, squashed, resemble Richard Nixon -- if there's a white crown on a strawberry, don't use it.
2. Set aside 6-8 strawberries, and roughly chop the rest of them. Irregular shapes are good.
3. Take the 6-8 strawberries that were set aside, chop 'em too, then mash them with a fork so you've got a rough strawberry puree.
4. Mix the chopped strawberries and the mashed strawberries in a bowl, trying to coat the whole pieces as much as possible.
5. Add the honey, then the Grand Marnier, to the bowl. Stir gently until it's all coated.
6. Refrigerate at least two hours, then serve over whatever pleases you.
7. Note: If you don't want to use liqueur, you can substitute lemon juice and a teaspoon or two of lemon zest.
Title: Wiggly Cookies
Ingredients:
- 125 butter
- 1/3 icing sugar
- 1/2 vanilla essence
- 1/2 lemon rind
- 1 cornflour
- 1/2 plain flour
- 1/2
Instructions:
1. Preheat oven to 180 degrees C.Line cookie sheet with parchment paper.
2. Beat the butter and sugar together until light and creamy.Add essence,rind and cream,beat until combined.
3. Add the sifted flours and beat until the mixture is smooth enough to pipe.
4. Spoon the mixture into a piping bag with a 1.5cm star nozzle.Pipe 4cm lengths onto the tray.
5. Bake for 10-15 mins until lightly golden.