lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Crescents
Ingredients:
- 1 apples
- 2 white sugar
- 3/4 butter
- 3/4 cornstarch
- 3/8 brown sugar
- 2 cinnamon
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Peel and core apples and cut each apple into 8 pieces.
3. Separate crescent rolls into 8 triangles.
4. Put 2 pieces of apple onto each triangle and roll up wide end first.
5. Place in a 9x13 pyrex baking dish.
6. Mix white sugar, orange juice and corn starch together and pour over apple crescents.
7. Melt butter and pour over the apple crescents.
8. Bake for 30 minutes and remove from oven.
9. Baste apple crescents with the orange juice from the pan to wet the tops.
10. Mix brown sugar and cinnamon together and sprinkle over the crescents.
11. Bake for 15 minutes more.
Title: Peaches in Spice Wine
Ingredients:
- 3 honey
- 2 wine
- 1 cumin
- 1
Instructions:
1. Divide the peach slices among four large wineglasses and top with the honey.
2. Pour 1/4 cup of the wine into each glass and sprinkle with the cumin.
3. Serve immediately.
Title: Almond Raspberries Biscotti
Ingredients:
- 3/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 Grand Marnier
- 1/2 orange zest
- 2 all-purpose flour
- 2 1/4 baking powder
- 1 1/2 salt
- 1/4 dried raspberries
- 1
- 1/2
Instructions:
1. Preheat Oven to 325°F Grease and flour the baking sheet.
2. In a large bowl, combine sugar and eggs. Beat for 2 to 3 minutes, or until thick and pale yellow in color. Beat in vanilla extract, almond extract and grand mainier.
3. Combine flour, baking powder and salt. Stir into the egg mixture until just blend. Mix in Almond and raspberries.
4. Divide dough into 2 pieces. Form into long flat loaves and place them 2 inch apart from each other on baking sheet.
5. Combine egg white and water; brush on loaves. Bake in oven for 25 minutes. Cool on rack for 5 minutes.
6. Cut the loaves diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 8 minutes, turn over once, bake another 8 minutes.
7. Transfer to wire rack to cool.
8. Melt chocolate chips, stir until smooth. Dip each slice into the chocolate and let cool.
Title: Vanilla Cream Float
Ingredients:
- 3 vanilla ice cream
- 1
- 4
Instructions:
1. Place 2 large scoops of vanilla ice cream in the bottom of four 8 ounce glasses.
2. Fill each glass with cream soda.
3. Drizzle 1 teaspoons of caramel topping over each float and serve. Enjoy!
Title: Pineapple Layered Mini Cakes
Ingredients:
- 3/4 brown sugar
- 3/4 eggs
- 3 maple syrup
- 1/4 fresh ginger
- 2 all-purpose flour
- 1 2/3 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1 carrots
- 2 crushed pineapple
- 1 cream cheese
- 1/2 unsalted butter
- 1/4 white chocolate
- 6 icing sugar
- 1 1/2 vanilla extract
- 1 1/2
Instructions:
1. To Assemble
2. t1. Preheat oven to 325°F Wrap foil around bottoms of 6 2 3/4-inch ring molds, so the foil comes up the sides and place on a baking sheet. Grease bottoms and sides of molds and line bottoms with a disc of parchment. Whisk together oil, brown sugar, eggs, maple syrup and grated ginger. In a separate bowl, sift flour, baking powder, baking soda, salt and cinnamon and stir into wet mixture to blend. Stir in carrot and pineapple and pour into prepared molds. Bake for 40 minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool completely before icing.
3. tTo prepare frosting, beat cream cheese and butter together. Beat in melted white chocolate and icing sugar until smooth and stir in vanilla.
4. tTo assemble, remove cakes from ring molds. Cut cakes in half horizontally. Frost bottom cake layer on top with 1/4-inch thick frosting. Lay remaining cake half on top. Spread frosting on top of cake. Repeat with remaining 5 cakes. Keep chilled until ready to serve.
5. tYield: Six 2 3/4-inch ring molds (6 mini cake servings).
Title: Chinese Chews
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1 flour
- 1/2 salt
- 1/2 dates
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream shortening and sugar.
3. Add eggs and vanilla.
4. Mix flour and salt with nuts, coconut and dates.
5. Fold flour mixture into creamed mixture.
6. Bake in greased 8 x 8 inch baking dish for 20 minutes.
7. Cool slightly on a rack before cutting into bars.
Title: Pate a Choux
Ingredients:
- 1 1/2 water
- 2/3 butter
- 1 1/2 sugar
- 1 salt
- 2 1/4 bread flour
- 6 eggs
- 3
Instructions:
1. Using a large pot, bring the Water, Butter, Sugar and Salt to a boil over high heat.
2. Chef's Note: It is important to cube the Butter into small pieces so that it melts completely before the Water comes to a full boil. If the Water boils too soon, there will be too much evaporation and the final dough will be too dry.
3. As soon as the Water reaches a boil, add the Bread Flour in a single addition. Using a wooden spoon, stir the mixture over medium-high heat until a homogeneous dough forms. Continue to actively stir the dough over the heat ("Dessecher") until it forms a ball that easily pulls away from the side of the pot - approximately two to three minutes.
4. Chef's Note: When adding the dry ingredients, stir aggressively - the dough should form quickly. Cooking the dough mixture for a couple of minutes causes the starches in the Bread Flour to gelatinize and also dries the dough.
5. Transfer the dough to a mixer fitted with a paddle attachment and beat the dough on medium speed for several minutes, releasing heat and steam. While the dough cools, beat the Eggs and Egg Yolks together in a separate bowl and set aside.
6. Once the dough is no longer hot, add the Eggs in no fewer than six additions. After each addition, mix the dough until the Egg is completely incorporated. When all of the Eggs have been added, the dough should be slightly fluid (i.e. when a trench is drawn through the center of the dough, it should fill back in within a couple of seconds).
7. Chef's Note: It is important that the dough cools slightly before the Eggs are added or else the Eggs will cook. However, if the dough is too cold, the Eggs will not mix in well.
8. Form and bake the Pate a Choux according to the specific recipe. Most pastries made with Pate a Choux are baked in a high temperature oven (i.e. 400+ degrees Fahrenheit) for over 20 minutes.
Title: Grilled Fig and Orange Blossom Yogurt Sundaes
Ingredients:
- 1/3 honey
- 1 water
- 2 fresh figs
- 9 yogurt
- 1 pistachios
- 1/3
Instructions:
1. Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Meanwhile, whisk the honey, water, and orange blossom water in a small bowl until combined; set aside.
2. When the grill is ready, place the figs on a baking sheet and brush both sides with the honey mixture; reserve the remaining mixture for drizzling over the sundaes. Place the figs on the grill cut-side down (Keep the baking sheet handy). Cover the grill and cook until grill marks appear on the bottom, about 2 minutes.
3. Using a flat metal spatula, flip the figs, cover the grill, and cook until grill marks appear on the second side and the figs begin to soften, about 1 to 2 minutes more. Remove the figs to the reserved baking sheet.
4. To serve, scoop the desired amount of yogurt into 6 bowls. Divide the figs among the bowls, sprinkle with the pistachios, and drizzle with the remaining honey mixture.
5. Serve immediately.
Title: Greek Sour Cream Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 5 eggs
- 3 cake flour
- 3 baking powder
- 1/2 baking soda
- 1/2 milk
- 1 sour cream
- 1 vanilla
- 2 sugar
- 1 3/4 water
- 1 lemon wedge
Instructions:
1. Prepare syrup: boil syrup ingredients 10 minutes and let cool.
2. Cake: melt butter and cool.
3. Then cream with sugar and eggs.
4. Add mixed flour( baking powder,soda) alternately with milk and sour cream to the batter.
5. Stir in vanilla.
6. Pour into a greased 9 x 13 pan.
7. Bake in a 350F oven about 35 minutes or until tested done. POUR COOLED SYRUP OVER HOT CAKE.
8. Let cake cool completely before cutting.
Title: Creole Cake
Ingredients:
- 2 sugar
- 1/2 flour
- 2 baking soda
- 1 buttermilk
- 1/2 eggs
- 2 vanilla
- 1/2 boiling water
- 1 evaporated milk
- 1 margarine
- 2/3 pecans
- 1/4 angel flake coconut
- 3/4 brown sugar
- 1 vanilla
- 1 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Mix sugar, cocoa, flour and baking soda until well blended.
3. Add 2 eggs, milk, oil and vanilla, mix well.
4. Slowly add the boiling water while mixing with mixer at low speed.
5. Mixture will be very thin.
6. Pour into a greased and floured 9 x 13 inch pan.
7. Bake for 30 to 35 minutes.
8. While cake is baking mix ingredients for frosting.
9. As soon as cake is done, remove from oven and spread frosting evenly over cake.
10. Place under broiler for 1 to 2 minutes or until mixture begins to brown.
11. Let cool before cutting.
Title: Mummy and ghost cookies
Ingredients:
- 1 egg
- 1 water
- 1 all-purpose flour
- 1/4
- 1/2 - 3/4
- 1
Instructions:
1. Preheat oven to 350F degrees (160C degrees).
2. Pour brownie mix into a large bowl.
3. For more chocolatey flavour, stir in cocoa powder.
4. Using a wooden spoon, stir in egg and water until mixture is smooth and all lumps are gone.
5. Stir in flour, 1/4 cup at a time.
6. mixing well after each addition and adding just enough flour so the bater is quite stiff, like dough.
7. Depending on brownie mix, you may not need last 1/4 cup flour.
8. For mummy`s body, roll 1 rounded tbsp dough into a 3 1/2 inch-long carrot shape.
9. For head, roll 1 rounede tsp.
10. dough into a grape shape, then prees onto wide end of mummy`s body.
11. Place on a greases cookie sheet.
12. Repeat with remaining dough, leaving 1/2 inch space between shapes.
13. For ghosts roll 1 rounded tbsp.
14. dough into a ball, place on a greased cookie sheet and gently flatten.
15. Using your thumb and index finger, shape into a triangle.
16. For head, roll 1 rounded tsp dough into a ball and place on tip of triangle.
17. prees down and seal head to body.
18. Repeat until all dough is used up.
19. Bake in center of 350F degrees oven until cookies feal firm to touch, from 10-12 min.
20. Remove from oven and immediately place cookies on a cookie rack.
21. Cookies will be cracked a little, but will be covered in frosting.
22. When cool, for mummy`s, spread 1 1/2 tbsp frosting over each cookie.
23. To create a"bandage" effect, swirl your finger or a toothpick through frosting, moving left to right, starting at head and moving toward bottom.
24. Use chocolate chips for eyes, for ghosts, slihtly melt i cup frosting in a microwave on high for 20-30 seconds , then spread over entire surface of cookie.
25. This will give a glossy effect and ghostly shimmer.
26. Makes 15 cookies.
Title: Easy Diabetic Chocolate Cake!
Ingredients:
- 1/4 egg
- 1 Splenda sugar substitute
- 1 baking soda
- 1 vanilla
- 2 salt
- 1/4 sour cream
- 1/4 Splenda sugar substitute
- 1 strawberry
- 3
- 1
- 2
- 1
Instructions:
1. In a bowl sift soy flour, cocoa powder, salt, and baking soda.
2. Add egg, splenda, oil, and vanilla. Mix until combined.
3. Line a small microwave safe bowl with a cup shaped(not cone) coffee filter.
4. Pour batter into bowl and microwave on high for aprox. 1 minute or until there are no wet spots.
5. Take cake out of coffee filter and set on paper towl to cool.
6. Combine frosting ingredients in a small bowl.
7. Cut cooled cake across creating two layers.
8. Frost bottom layer and replace top layer.
9. Frost top of cake and sides and decorate with strawberry slices.
Title: Chocolate Dessert Quesadillas
Ingredients:
- 1/4 butter
- 4 flour tortillas
- 1/2 ground cinnamon
- 1 sugar
- vanilla yogurt
Instructions:
1. Lightly butter both sides of each tortilla.
2. Place each tortilla in a medium-hot skillet and sprinkle 1/4 of the chocolate chips on each tortilla.
3. Sprinkle cinnamon and sugar to taste on top.
4. As the chocolate starts to melt and stick to the tortilla, fold over and brown lightly on each side.
5. Cut into wedges and serve with vanilla yogurt.
Title: Evil Chocolate Torte
Ingredients:
- 2 unbleached all-purpose flour
- 2 sugar
- 1 baking soda
- 1/2 salt
- 1 unsalted butter
- 1/2 Chambord raspberry liquor
- 1/2 mascarpone cheese
- 5 eggs
- 1/2 bittersweet chocolate
- 2 heavy cream
- 2 unsalted butter
- 1 light corn syrup
- 1
- 5 1/3
- 1 -2
Instructions:
1. Preheat the oven to 350ºF. Grease an 8-x-2-inch round pan and set aside. In the bowl of an electric mixer, sift together the flour, sugar, baking soda, and salt. Set aside.
2. In a saucepan, melt the butter. Remove the pan from the heat and add the coffee, Chambord, and cocoa, stirring well to combine. Pour the butter mixture over the flour mixture. Add the cheese, eggs, and almond extract, and beat the ingredients until the batter is smooth.
3. Pour the batter into the pan and bake it for 35 to 45 minutes, or until a cake tester inserted into the middle comes out clean.
4. Let the cake cool in the pan, then carefully unmold it onto a serving plate. Either serve the cake as is, or sprinkled with confectioner's sugar, or divide into two layers, spread the raspberry preserves between the layers, and top with a glossy chocolate ganache.
5. Chocolate Ganache:
6. Bring cream and butter to a simmer.
7. Pour over chocolate and stir/whisk until melted and smooth. Stir in espresso or strong coffee and a tablespoon or two of corn syrup (to boost glossiness!) if using.
8. Pour ganache over cake before it cools. (this recipe makes more than you'll likely need for one cake).
9. To me, this is the perfect cake - dense, yet moist - and needs no fancy embellishment. If wrapped well, it will remain moist for a week. It also freezes beautifully for up to 3 months.
Title: Flax Oatmeal Cookies (Using Freshly Milled Flour)
Ingredients:
- 1 butter
- 1 brown sugar
- 1 eggs
- 2 vanilla
- 1 wheat flour
- 2 oatmeal
- 1 flax seed
- 1/2 baking soda
- 1 baking powder
- 1 salt
- 1/2 chocolate chips
- 1 1/2
- 2
Instructions:
1. Cream butter, Sucanat, and Sucanat w/Honey making a grainy paste.
2. Add eggs and vanilla and beat well.
3. Mix dry ingredients and stir into creamed mixture.
4. Add almonds and Chocolate chips.
5. Make into 1" balls and place on ungreased cookie sheet 2" apart.
6. Bake at 350 degrees for 10 - 12 minutes.
7. Makes about 5 dozen cookies.
8. **Chocolate Chip Variation:
9. Use 3 ½ cups fresh Soft White Wheat Flour.
10. Omit Oatmeal.
11. Use 1 ½ cups of Shredded Unsweetened Coconut in place of chopped almonds.
12. Use 2 cups of Chocolate Chips (or more).
13. Mix as directed in above recipe.
Title: Peaches and Cream Delight
Ingredients:
- 1 sweetened condensed milk
- 14 Jello Instant Vanilla Pudding Mix
- 1 cold water
- 8 vanilla extract
- 1
- 4
Instructions:
1. Cut the cake into 1/4" slices and arrange half in the bottom of a 9x13 dish.
2. In a large bowl, combine the sweetened condensed milk, water, vanilla extract, and pudding. Beat well; chill 5 minutes.
3. Fold in the whipped topping and spread half the mixture over the cake.
4. Arrange half the peach slices on top of the fluff.
5. Repeat layers beginning with cake and ending with peaches. Chill 4 hours, covered, or until it is set. Refrigerate any leftovers and keep covered. This is better if it sits overnight to let the cake get soft.
Title: Dreamy Chocolate Cake With Frosting
Ingredients:
- 1 chocolate instant pudding
- 5 sour cream
- 1 milk
- 1 eggs
- 1/2 cornstarch
- 4 milk
- 1 margarine
- 3 1/2 butter
- 2 white sugar
- 1 vanilla
- 1
- 2
- 1
Instructions:
1. Beat the cake ingredients by hand, do not use an electric mixer.
2. Pour into a prepared 9x13 pan.
3. Bake at 350 for 40 -45 min's. until done.
4. Meanwhile, in a deep glass mixing bowl, whisk the cornstarch into the cold milk.
5. Bring to a boil on med high heat in the microwave whisking often.
6. Cook until thick, then set aside to cool.
7. ((It is important that the gel be soft enough to spoon out, but firm enough that it can't be poured. If you overcook it, whisk a little warm milk into it until smooth.)).
8. Beat the margarine, butter, sugar and vanilla until smooth.
9. Add the cooled gel mixture and beat until set.
10. Frost the cooled cake, garnish with almonds and drizzled chocolate if desired.
Title: Carrot Protein Cake - Gluten Free
Ingredients:
- 2/3 cinnamon
- 3 nutmeg
- 75 ground ginger
- 1 1/2 salt
- 1/2 baking powder
- 1/4 stevia
- 1/4 carrot
- 1 water
- 1/2 vanilla extract
- 1
- 1/2
- 8
- 1
Instructions:
1. Chop the carrots into 1" discs, then cook them however you like, I steamed them but you can also boil them.
2. While the carrots are cooking, mix all the dry ingredients together in a large bowl.
3. The carrots are done when a fork inserted in one of them comes out easily, about 12 minutes.
4. Put the carrots and 1/2 Cup of the cooking or steaming liquid into a blender with the Greek yogurt. Puree for about 30 seconds.
5. Transfer the carrot mixture into the large bowl of dry ingredients.
6. Add the vanilla and liquid egg whites last, stir together until everything is mixed inches.
7. Pour the batter into an 8x8 pan sprayed with cooking oil.
8. Bake for 30-40 minutes at 375 degrees.
9. Here are the nutrition facts for one slice: 92 Calories, 1g Fat, 9g Carbs, 3g Fiber, 2g Sugar, 11g Protein.
Title: Snowball Cookies
Ingredients:
- 1/2 rolled oats
- 1 1/4 eggs
- 1 vanilla
- 2 walnuts
- 2 powdered sugar
- 1/2
Instructions:
1. HEAT oven to 350°F.
2. COMBINE olive oil and oats. Let stand 5 minutes. Stir in cake mix, eggs and vanilla until well blended. Fold in nuts. Form into 1-inch balls and place about 2 inches apart on ungreased cookie sheet.
3. BAKE 8 minutes or until set. Cool on cookie sheet 1 minute. Remove cookies to cooling rack. Roll in powdered sugar while still slightly warm.
Title: Chocolate - Date Pudding Cake
Ingredients:
- 6 pitted dates
- 3/4 water
- 1 1/4 sugar
- 1 pure vanilla extract
- 6 all-purpose flour
- 1/2 confectioners' sugar
- 1/2
Instructions:
1. Preheat the oven to 375 degrees F. Spray a 1 1/2 quart souffle dish with non-stick spray.
2. Put the dates and water in a pot over medium-low heat. Cook and stir for 10 minutes until the dates are very soft. Transfer the softened dates to a food processor and puree until smooth.
3. Add the sugar and vanilla, puree again until well-blended. Scoop out the puree into a mixing bowl.
4. Sift together the cocoa powder and flour and add to the date mixture. Fold gently until well mixed.
5. In a mixing bowl, whip the egg whites until they form stiff peaks. Fold the egg whites into the date mixture.
6. Pour the batter into the coated souffle dish, spreading it evenly with a spatula. Bake on the middle rack for 25 minutes until the outside is just set. Cool to room temperature.
7. Shake some confectioners' sugar on top and serve.
Title: White Cake with Coconut Pecan Frosting
Ingredients:
- 1 butter
- 2 sugar
- 6 eggs
- 2 flour
- 1 baking soda
- 1 buttermilk
- 1/2 butter
- 1/2 coconut
- 1 cream cheese
- 1 pecans
- 1 powdered sugar
- 1
Instructions:
1. Cream butter and sugar until fluffy.
2. Add eggs, one at a time and mix.
3. Add flour, baking soda and buttermilk; mix well.
4. Add oil.
5. Bake in layer cake pans for 40 minutes at 350 degrees F until done.
6. Frosting: Mix all ingredients together well and frost cake.
Title: Easy Fruity Matzo Kugel
Ingredients:
- 8 eggs
- 6 salt
- 1/2 - 1 1/2 sugar
- 1/2 - 1 margarine
- 4 butter
- 1 raisins
- 2 cinnamon
- 1
Instructions:
1. Preheat oven to 350°F.
2. Soak broken matzo in water until soft, approximately 2-3 minutes, and drain.
3. Beat eggs with salt.
4. Add sugar to eggs.
5. Add margarine/butter, raisins, cinnamon and pie filling to eggs, mixing well.
6. Add matzo to mixture and combine well.
7. Pour mixture into baking dish.
8. Bake for 1 hour.
Title: Chocolate Dipped Shortbread Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 flour
- 1 vanilla
- 6 chocolate chips
Instructions:
1. Cream butter and sugar, add flour and vanilla.
2. Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
3. Use the tines of a fork to flatten cookies.
4. Bake at 350°F for 12-15 minutes.
5. Remove from baking sheet, cool 10-15 minutes.
6. Dip half of each cookie into melted chocolate.
7. Chill to set chocolate.
Title: Cherry Cinnamon Cobbler
Ingredients:
- 1/2 sugar
- 2 -4 cornstarch
- 2 water
- 1/2 all-purpose flour
- 1 baking powder
- 1 1/2 salt
- 2 brown sugar
- 1/2 pecans
- 6 shortening
- 1/3 egg
- 1/4 milk
- 1 butter
- 2 cinnamon
- 1
- 1/4
Instructions:
1. Filling: Combine the sugar, candies, cornstarch, water and cherry juice in a saucepan.
2. Cook over medium heat until thickened.
3. Stir in the cherries.
4. Pour into a 8x8 baking dish.
5. Cinnamon Rounds: Sift the flour with the baking powder, and salt into a mixing bowl.
6. Add 3 tablespoons brown sugar and pecans.
7. Cut in the shortening until the particles are fine.
8. Combine the egg and milk; add to the flour mixture until moistened, adding a few drops of milk if necessary.
9. Roll out on a floured surface to a 14x12 rectangle, brush with butter.
10. Combine 3 tablespoons brown sugar and cinnamon; sprinkle over dough.
11. Roll up, starting with the 12-inch side.
12. Cut into 3/4 inch slices. Place on the cherry filling.
13. Bake at 400 degrees for 25 to 30 minutes.
14. Glaze if desired.
Title: Battenburg Cake
Ingredients:
- 1 butter
- 1 sugar
- 3 eggs
- 1/4 vanilla
- 2 flour
- 1 baking powder
- 1/8 salt
- 1 milk
- 2 confectioners' sugar
- 3 egg
- 1 lemon juice
- 1 1/2 lemon juice
- 1/4 water
- confectioners' sugar
- sugar
Instructions:
1. Cream butter and 1 cup sugar together.
2. Beat in 3 eggs, one at a time. Mix in vanilla.
3. Stir in flour, baking powder and salt gently.
4. Add milk if needed.
5. Divide batter into 2 equal parts.
6. Add food coloring to 1 part to make a deep pink color.
7. Grease two 7-inch square pans.
8. Spread batters into pans.
9. Bake at 350°F until an inserted wooden pick comes out clean, about 25-30 minutes.
10. Let stand in pans 5 minutes.
11. Turn out on racks to cool.
12. Trim edges from both cakes.
13. Cut each cake lengthwise into 4 strips as wide as the cake is thick.
14. Trim to make strips match.
15. Heat jam slightly.
16. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion.
17. Spread all 4 sides of completed cake with jam.
18. Repeat with remaining pink and white stripes.
19. Makes 2 cakes.
20. To make almond paste: Mix almonds, confectioners' sugar, egg, lemon juice and almond extract together.
21. Knead until smooth, adding a bit of lemon juice or water if too dry to roll.
22. Add only 1/2 teaspoon at a time. It will be stiff.
23. Divide into 2 equal parts.
24. Roll 1/2 of paste 1/8 inch thick on a surface lightly dusted with confectioners' sugar.
25. Cut to fit length of cake and long enough to cover 4 sides leaving ends uncovered.
26. Lay cake on one end of paste. Wrap completely to enclose all 4 sides of cake pinching paste to seal.
27. Roll in granulated sugar.
28. Place with seal underneath on serving plate, or store in plastic bag.
29. repeat for second cake. Chill.
30. Slice thinly to serve.
Title: Gina's Gluten Free Chocolate Chip Peanut Butter Cookies
Ingredients:
- 2 creamy peanut butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 baking soda
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl blend all ingredients, except for the chips, until well combined.
3. Stir in the chips.
4. With moist hands, roll into heaping tablespoon size balls.
5. Place on baking sheet about 2 inches apart.
6. Bake for 7 minutes.
7. Rotate the baking sheet and bake for another 7 minutes until golden brown.
Title: Pineapple Fluff Torte
Ingredients:
- 3 lemon gelatin
- 1 boiling water
- 2 graham cracker crumbs
- 1/2 butter
- 1/4 margarine
- 1/2 sugar
- 8 cream cheese
- 12 evaporated milk
- 20 crushed pineapple
- 1 vanilla
Instructions:
1. Dissolve lemon gelatin in 1 cup boiling water.
2. Mix graham cracker crumbs, butter, and nuts. Press into a 13"x9"x2" pan to make a firm bottom layer. Bake crust at 350 for 20 minutes. Set aside and let cool.
3. Add sugar to cream cheese and mix well. Add this mixture to the gelatin mixture. Beat 2 minutes together. Whip evaporated milk, which has been throughly chilled. Fold gelatin/cheese mixture, plus pineapple and vanilla, into whipped milk. Pour into graham cracker crust. Chill overnight.