lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate-Cherry Poke Cake (Or Vanilla)
Ingredients:
- 1 eggs
- 3 water
- 1/3 cherry gelatin
- 1 1/3 boiling water
- 1 cherry pie filling
- 1 chocolate
- 1
Instructions:
1. Prepare and bake the cake mix according to package directions in a greased 13 x 9-inch baking pan.
2. Cool then remove the cake from the pan.
3. Immediately poke holes down into the cake using a fork (holes should be at 1-in intervals).
4. Cool cake completely.
5. When the cake is cooked combine the Jello with boiling water until combined; pour the mixture over the cake.
6. Top with pie filling, then cover with Cool Whip or whipped cream.
7. If making the chocolate cake sprinkle grated chocolate over the top or chopped nuts (this is only optional).
Title: Chocolate Beet Cupcakes
Ingredients:
- 2 dark chocolate
- 1/2 butter
- 1 cake flour
- 3/4 baking soda
- 1/4 baking powder
- 1/4 salt
- 3/4 sugar
- 1 egg
- 1/2 vanilla
- 14 beets
- 1/2 cream cheese
- 2 unsalted butter
- 1/2 vanilla
- 1 icing sugar
- 2
Instructions:
1. Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.
2. Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted.
3. Stir often during the melting process. Stir until smooth and set aside to cool slightly.
4. Whisk together flour, baking powder, baking soda and salt.
5. In the bowl beat remaining butter and sugar together until well combined. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.
6. Using a sturdy spatula, fold in flour mixture by hand. Do not over mix.
7. Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
8. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack.
9. With an electric mixer, beat together cream cheese and butter until smooth. Add beet juice, icing sugar and vanilla and beat until smooth.
10. Frost cupcakes as desired. Makes enough for twelve cupcake.
11. Use a spatula or piping bag to frost cupcakes.
Title: Pink Strawberry Glaze
Ingredients:
- 1 frozen strawberries
- 1/2 sugar
- 1 1/2 powdered sugar
- 2 unsalted butter
- 1/4 vanilla extract
Instructions:
1. Place the strawberries and 2 tbsp water in a small saucepan and cook over medium heat until thick- up to 30 minutes.
2. Run the contents through a food mill and strain into a small saucepan.
3. Add 1/2 c sugar and cook until sugar dissolves and mixture thickens to a syrup - about 15 minutes.
4. Combine powdered sugar, butter, vanilla and 4 tbsp of the syrup in a medium bowl. Whisk until smooth. Use immediately.
Title: Strawberry Holiday Tree
Ingredients:
- 12 coconut oil
- 2 strawberries
- 3 1/2 - 4 of fresh mint
- 25 -30 confectioners' sugar
- 1/2
Instructions:
1. *Need 12x4-inch (or larger) Styrofoam cone and toothpicks.
2. To prepare cone, wrap completely with parchment paper, using toothpicks to hold parchment in place. Set cone on the center a festive serving platter.
3. In a medium bowl, place chocolate and coconut oil in a double boiler or heatproof bowl set over barely simmering water. Heat chocolate, stirring occasionally, until completely melted, then remove from heat.
4. Working one at a time and starting with the largest berries at the bottom, dip the cut stem side of the strawberry into the chocolate then place it onto the parchment wrapped cone. Repeat process, placing the berries in rows and stacking them on top of each other to reach the top of the tree.
5. Once all of the berries are placed on the cone, arrange mint sprigs in the spaces between the berries. Place confectioners sugar in a sifter and tap around the tree to dust with sugar.
Title: Apidea - Greek Pear Dessert
Ingredients:
- 6 pears
- 750 red wine
- 100 sugar
- 1 cinnamon stick
- 6 cloves
Instructions:
1. Carefully peel the pears taking care not to remove the stalk.
2. Place the pears upright in a pan; add the wine and the sugar.
3. Gently simmer over low heat for 20 minutes.
4. Add the cinnamon stick and the cloves and continue to simmer for a further 20 minutes.
5. Remove from heat and let cool.
6. Serve the pears cold drizzled with the wine sauce from the pan.
Title: Peach Parfait
Ingredients:
- 8 Grand Marnier
- 425 strawberry ice cream
- 4
Instructions:
1. Pour liqueur or orange over macaroons to soften.
2. Put a tablespoon of macaroons into the bottom of 2 parfait glasses.
3. Add a few peach slices, then some more macaroons followed by more peaches, then add ice-cream and a rosette of whipped cream to serve.
Title: Perfect Royal Icing
Ingredients:
- 3 -4 powdered sugar
- 2 water
- 8 vanilla
- 1/4
- 1/2
Instructions:
1. Beat first three ingredients, then thin with a little water, if needed.
2. Add almond, vanilla, and butter flavoring.
3. Depending on how many colors you want, divide it between several bowls.
4. To decorate on top of original layer of icing, thicken with powdered sugar until desired thickness.
5. Decorating works best when used in the decorating bags with tips.
6. Also, before spreading thin icing over cookies, try putting an outline of thick icing from a small decorating tip around the edge of the cookie.
7. This way, the thin icing will not drip over the edge.
Title: Saltine Cracker Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 40 chocolate chips
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. Line cookie sheet with foil.
3. Place 40 crackers in one layer on cookie sheet.
4. In saucepan on low heat, combine butter and brown sugar.
5. Heat until blended. Boil 3 minutes.
6. Pour mixture evenly over crackers.
7. Sprinkle cracker centers with chocolate chips.
8. Place in oven until chips melt.
9. Sprinkle with chopped nuts.
10. Cut while warm.
11. Store on wax paper.
Title: Five Minute Fruit Salad
Ingredients:
- 1 honeydew melon
- 1 salt
- 1 blueberries
- 2 sugar
- 1 banana
- 1 lime juice
Instructions:
1. Put the diced honeydew melon in a bowl large enough to hold all the fruit.
2. Sprinkle with salt.
3. Pour the blueberries on top of the melon.
4. Spinkle with 2 teaspoons of sugar, or you can use 2 Splenda packets.
5. Slice the banana and put it on top of the blueberries.
6. Sprinkle with lime juice.
7. Mix it together in the bowl as you eat it with a spoon.
Title: Apple or Pear Crisp for One
Ingredients:
- 1 apples
- 2 pear
- 2 brown sugar
- 1 quick-cooking oats
- 1/8 flour
- 1 cinnamon
- butter
Instructions:
1. Place fruit in small baking dish.
2. In separate bowl, combine all remaining ingredients, then sprinkle over fruit.
3. Bake at 375°F for 25 minutes OR microwave on high for 2 and 1/2 minutes or until fruit is tender.
Title: Wilton Snow White Buttercream Cake Icing
Ingredients:
- 2/3 water
- 3 water
- 1/4 confectioners' sugar
- 12 vegetable shortening
- 1 1/4 light corn syrup
- 3 salt
- 3/4 vanilla extract
- 3/4
- 1/2
Instructions:
1. Stiff Consistency: In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form.
2. Add 4 cups sugar, one cup at a time, beating at low speed after each addition.
3. Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each.
4. Add salt and flavorings; beat at low speed until smooth.
5. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
6. For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.
Title: Best Oatmeal Cookies (Made Lighter)
Ingredients:
- 1/4 reduced fat margarine
- 1/2 unsweetened applesauce
- 1/2 granulated sugar
- 1/4 brown sugar
- 1/4 Egg Beaters egg substitute
- 1 1/2 flour
- 1 baking soda
- 1 ground cinnamon
- 1 1/2 walnuts
- 1/2 pecans
- 1 vanilla extract
- 1/2 dried cranberries
- raisins
- granulated sugar
Instructions:
1. In a large bowl cream the butter, applesauce and sugars, beating until fluffy.
2. Blend egg into creamed mixture.
3. Sift together into the creamed mixture the flour, soda, and cinnamon.
4. Blend in the oats, nuts and vanilla.
5. Chill dough 1 hour or more.
6. Preheat oven to 350. Grease cookie sheets.
7. Drop cookies on greased sheet, using a 1 TB scoop or spoon.
8. Grease the bottom of a small glass, dip in sugar, and press gently on each uncooked cookie, flattening it to a thickness of about 1/4 inch, resugaring glass for each cookie.
9. Bake for 10-12 minutes, until lightly browned.
10. Cool 2-3 minutes on the sheet, remove cookies, and cool completely on racks. Store them in an airtight container.
Title: Tarte Au Fromage
Ingredients:
- 200 flour
- 100 butter
- 1 sugar
- 2 dry yeast
- 1 salt
- 11 warm water
- 1 applesauce
- 1/2 sugar
- 1/2 flour
- 500 butter
- 3
- 6
- 8
- 1
- 3
Instructions:
1. For the dough: Mix flour, sugar, yeast, warm water and egg.
2. Add the butter and the salt.
3. Leave for 2-3 hours. Roll out the dough and put it in a pie form, prick it with a fork and leave for 1/2 hour.
4. Put the applesauce on top of the dough.
5. Mix the other ingredients in the order stated and put on top of the applesauce.
6. Bake for 45 min at 180 °C.
Title: Sour Cherry Shortbread Cookies
Ingredients:
- 1 light brown sugar
- 1/2 cornstarch
- 3 1/2 all-purpose flour
- 1 salt
- 1 unsalted butter
- 3/4 dried cherries
- 1 vanilla extract
- confectioners' sugar
Instructions:
1. In large bowl, combine brown sugar, cornstarch, flour and salt; stir well.
2. Add butter and mix with electric mixer on low speed until the mixture is coarse and crumbly.
3. Add cherries and vanilla and mix until the cherries are evenly distributed, 20 to 30 seconds.
4. Scrape half of dough from bowl onto a sheet of parchment paper and roll the dough out ¼ inch thick. Lift parchment paper onto a rimmed baking sheet and cover with plastic wrap. Repeat with remaining piece of dough.
5. Chill both baking sheets in the refrigerator for at least 1 hour.
6. Preheat oven to 325°F Remove baking sheets from the refrigerator. Using a sharp knife or cookie cutter, cut the dough into 2-inch rounds (or shape of your choice).
7. Place cookies on baking sheets. Keep cookies refrigerated until ready to bake.
8. Bake cookies, one sheet at a time, on center rack of oven for 20 to 25 minutes each.
9. Cool on the baking sheet for at least 20 minutes, then dust with confectioners’ sugar.
Title: Maple Grilled Pears With Brown Sugar and Cinnamon
Ingredients:
- 4 pears
- 1/4 lemon juice
- 1/2 brown sugar
- 1/2 cinnamon
- 1/2 maple syrup
Instructions:
1. In a large bowl spoon lemon juice over pears.
2. In another bowl, combine brown sugar and cinnamon.
3. Sprinkle brown sugar cinnamon combo over the pear slices.
4. Set indoor grill on high and grill for 4-5 minutes or until golden.
5. To serve, evenly distribute pear slices on to 4 serving dishes and drizzle with maple syrup.
Title: Andes Mint Chocolate Cake
Ingredients:
- 1 boiling water
- 2 sugar
- 1 3/4 flour
- 3/4 cocoa powder
- 2 baking soda
- 1 baking powder
- 1 salt
- 2 eggs
- 1 buttermilk
- 1/2 vinegar
- 1 vanilla
- 1 unsalted butter
- 1 powdered sugar
- 6 vanilla extract
- 1 milk
- 1 heavy cream
- 1/2 vanilla extract
- 1
Instructions:
1. Heat oven to 350°F Line the bottom of three eight inch cake pans with wax paper and spray the sides of the pan with cooking spray. Bring some water to a boil and keep it simmering while you mix the other ingredients.
2. In a large bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.
3. Add 1 cup of the boiling water and carefully stir until it is mixed inches Beat for 1 1/2 minutes with mixer. Shake the chopped Andes Mints in a ziploc bag with a tablespoon of flour, until they are lightly coated. Fold the mints into the batter and pour into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean).
4. MINT BUTTERCREAM FROSTING:
5. Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered.
6. GANACHE:
7. Place chocolate chops in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let stand for 1 or 2 minutes. Then slowly stir the mixture until all the chocolate chips have completely melted. Stir in the vanilla.
8. Allow the ganache to cool and slightly thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles.
9. You can actually cut this recipe and still have enough to cover the cake. But you will love having leftovers to pour over ice cream, drizzle over cupcakes -- so many possibilities! Cover and store refrigerated for up to 2 weeks.
Title: Little Turbans
Ingredients:
- 6 salted butter
- 1 sugar
- 2 vanilla
- 1 tahini
- 2 whole wheat flour
- 1 baking powder
- 1/2 cinnamon
- 1/4 ground ginger
- 1/8 ground cloves
- 1/3 sesame seeds
- 1/8 raisins
Instructions:
1. Preheat oven to 325°F.
2. In a large mixing bowl combine butter and sugar.
3. Add tahini and vanilla.
4. Using a sifter, combine flour, baking powder, cinnamon, ginger, and cloves and add to wet ingredients. Combine well.
5. Pour sesame seeds into a small bowl. Make 2 tablespoon balls from dough, about 24 plus some, and roll in sesame seeds. Top each with a raisin.
6. Place cookies about 2 inches from each other on non-greased cookie sheet.
7. Bake for 11-13 minutes. Do NOT over-bake. The cookies need a little moisture to keep from crumbling apart.
8. Leaving the cookies on the baking sheet, cool on baking racks for 5 minutes before handling. Again, to control the crumble factor.
Title: Giant Skippy Oat Cookies
Ingredients:
- 1 1/4 flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 2 1/2 quick oats
- 1 butter
- 1 peanut butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
Instructions:
1. Preheat oven to 350.
2. In medium bowl, stir flour, baking powder, baking soda, and salt.
3. Mix in oats and set aside.
4. In large bowl with mixer at medium speed, beat butter and peanut butter until smooth.
5. Beat in sugars until blended.
6. Beat in eggs and vanilla.
7. Add flour/oat mixture. By hand, mix until well combined.
8. Shape into 2 inch balls and place 6 balls on ungreased cookie sheet.
9. Flatten each to 3 inch diameter.
10. Bake 15 to 17 minutes or until golden.
11. Remove from cookie sheet.
12. Cool completely on wire rack.
13. Store in tightly covered container.
Title: Dutch Sand Cookies
Ingredients:
- 24 margarine
- 1 1/2 sugar
- 2 3/4 flour
- 2 vanilla
- 1 baking soda
Instructions:
1. In a large bowl, add sugar to softened (not melted) margarine.
2. Sift baking soda and flour together into a medium bowl.
3. Add the flour-baking soda mixture to the margarine and sugar in the large bowl.
4. Add vanilla.
5. Wrap the dough in foil or wax paper, forming a snake-like roll.
6. Chill overnight.
7. Cut into slices.
8. Place slices on greased baking sheet.
9. Bake cookies at 350 degrees in oven for about 10 to 12 minutes, or until they turn a light tan color.
10. Remove cookies from oven.
11. Cool them on wire racks.
12. Enjoy!
Title: Homemade Chocolate Marshmallow Cream (Fluff)
Ingredients:
- 3 cream of tartar
- 1/4 granulated sugar
- 2 water
- 1/3 light corn syrup
- 3/4 granulated sugar
- 2/3 vanilla extract
- 1/2
- 1/4
Instructions:
1. In a very clean glass or metal bowl, beat the egg whites & cream of tartar till light & foamy.
2. W/the mixer still running, sprinkle in the 2 tbsp of sugar, cont beating till soft peaks form & set aside.
3. In a sml saucepan, mix the water, corn syrup & granulated sugar together. Cook over med heat till it boils & comes to the firm ball stage (246°). Do not overcook.
4. Drizzle the hot syrup into the egg whites w/the mixer running on low.
5. Turn the mixer to high & beat for 5-6 min or till the sauce is very fluffy & the consistency of marshmallow cream. Beat in the extract & cocoa.
6. NOTE: Allow the mixture to cool completely b4 using or refrigerate for later use.
Title: Cake Mix Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1/4 crunchy peanut butter
- 2/3 eggs
- 2 vanilla
- 1
- 1/2
Instructions:
1. Using an electric mixer blend cake mix with butter.
2. Add peanut butter, eggs, flavoring and mix well. Fold in chocolate chips. If dough is too stiff, add 2 to 3 tablespoons of milk.
3. Chill dough in refrigerator for 2 hours.
4. Form into large balls, place on parchment lined baking sheet and press down with a fork.
5. Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet.
6. Cooking time does not include chill time.
Title: Carrot Bundt Cake With Glaze
Ingredients:
- 4 eggs
- 1 white sugar
- 1 light brown sugar
- 1 vanilla
- 2 all-purpose flour
- 2 baking powder
- 2 baking soda
- 2 salt
- 1 cinnamon
- 1 nutmeg
- 1/4 - 1/2 carrots
- 3 golden raisins
- 1 1/2 confectioners' sugar
- 1 1/4 cream cheese
- 1 white corn syrup
- 1 vanilla
- 1
Instructions:
1. Set oven to 350 degrees F.
2. Generously grease a bundt pan or a 10-inch tube pan.
3. In a large bowl using an electric mixer at medium speed blend the eggs with oil, white and brown sugar and vanilla until no sugar granules remain (about 3 minutes).
4. In a bowl sift together flour with baking powder, baking soda, salt, cinnamon and nutmeg.
5. Add the flour mixture to the egg/oil mixture and beat until just combined.
6. Mix in grated carrots and raisins.
7. Pour into prepared bundt or tube pan.
8. Bake for about 1 hour or until cake tests done.
9. Cool cake for about 20 minutes then remove to a wire rack to cool.
10. Refrigerate until completely cold.
11. For the glaze; beat the confectioners sugar with cream cheese, corn syrup and vanilla.
12. Spread over cold cake.
Title: Moelleux Au Chocolat
Ingredients:
- 2/3 butter
- 4 dark chocolate
- 4 eggs
- 2/3 sugar
- 1/2 all-purpose flour
- 2/3 sugar
- 1/4 butter
- 1/3 lemon juice
- 1 butter
- 2/3 dark chocolate
- 4 eggs
- 4 sugar
- 2/3 all-purpose flour
- 1/2 sugar
- 2/3 butter
- 1/4 lemon juice
- 1/3
- 1
Instructions:
1. For the cakes:
2. Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.
3. Just before serving, preheat the oven to 400 degrees F.
4. Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates. Serve with caramel sauce, if using, or berry coulis and whipped cream.
5. For the caramel sauce:
6. Add a spoonful of water to the sugar in a saucepan over medium-high heat and boil to caramel, about 5 minutes. Do not stir with a spoon. Swirl the saucepan over the heat until desired color is achieved. Cook's Note: Be careful not to let it get too dark. Stir in the butter to melt (careful it will splatter), then the cream. Add a squirt of lemon juice, to taste.
Title: White Chocolate Mint Whoopie Pies
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1 1/2 baking powder
- 1/2 salt
- 1/2 granulated sugar
- 1 butter
- 1/2 vanilla
- 1 egg
- 1 milk
- 1 white chocolate
- 2 heavy cream
- 5 butter
- 1/2 powdered sugar
- 3 3/4 vanilla extract
- 1 salt
- 1
- 1/8
- 10
Instructions:
1. Preheat oven to 375. Line baking sheets with parchment paper.
2. For Cookies: Combine flour, cocoa, baking soda, baking powder, and salt in medium bowl; set aside.
3. Beat together sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed until well combined. Stir in milk. Gradually beat in flour mixture on low speed.
4. Drop batter by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.
5. Bake until edges appear set, 7 to 9 minutes. Cool on pan 1 minute. Remove to wire rack and cool completely.
6. For White Chocolate Mint Buttercream Filling: Combine white chocolate and 3 tablespoons cream in microwave-safe bowl. Heat for one minute at medium (50%) power, stirring at 30-second intervals until melted and smooth. Cool to room temperature.
7. Beat butter in large bowl with electric mixture on medium speed until creamy. Gradually beat in powdered sugar, the remaining 2 tablespoons heavy cream, mint extract, vanilla and salt on low speed until blended.
8. To assemble, spread the bottom sides of half the cookies with the White Chocolate Mint Buttercream Filling. Top with the remaining cookies, bottom sides down; press gently together. Sprinkle the edges of the buttercream with crushed peppermint candies.
Title: Strawberry and Chocolate Cream Filling for Cakes
Ingredients:
- 3 eggs
- 1/2 icing sugar
- 250 mascarpone cheese
- 2 strawberries
- 50 strawberries
- 6
Instructions:
1. Beat egg yolks and sugar for a couple of minutes.
2. Add mascarpone cheese and liqueur.
3. Beat egg whites till stiff in another bowl.
4. Fold them into mascarpone mixture.
5. Add strwberries and chocolate.
6. Spread onto cake layers.
7. Makes enough for a 3 layer cake.
Title: Classic Pound Cake
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 2 vanilla extract
- 5 eggs
- 2 cake flour
Instructions:
1. Position oven rack in the middle of the oven; preheat to 325°.
2. Add butter and sugar to a bowl of a stand mixer; beat on medium speed with the paddle attachment until very light, about 5 minutes.
3. One at a time, beat in 3 of the eggs, beating until smooth after each addition.
4. Decrease mixer speed to LOW and beat in 1/3 of the flour, then another egg, beating until smooth after each addition.
5. Stop mixer occasionally and scrape the bottom and sides of bowl with a rubber spatula.
6. Beat in another third of the flour, then after the flour has been absorbed, beat in final egg.
7. Scrape again and beat in the last of the flour.
8. Use the rubber spatula to give a final mix to the batter, then scrape it into the prepared pan and smooth the top.
9. Bake for about 1 ¼ to 1 ½ hours, or until the cake is well risen, cracked on top, and well-colored and a toothpick inserted into the center comes out clean.
10. Cool cake in pan for a few minutes, then unmold it onto a rack and turn right side up to finish cooling.
Title: Tulip Cookie Cups with Easy Cocolate Mousse
Ingredients:
- 24 wonton wrappers
- 2 butter
- 3 sugar
- 1 powdered sugar
- 1/2 vanilla extract
- 1/4
- 1
Instructions:
1. For cups: Brush wrappers with butter on one side Sprinkle with sugar (1/2 tsp each) Press each wrapper (sugared side up) into ungreased small muffin tins (1 3/4 inches in diameter) to form flower shape.
2. Bake for 15-20@ 300 degrees till crisp and golden brown.
3. For Mousse: Beat together in medium size bowl till stiff.
4. Immediately spoon into tulip cups.
Title: Baby Food - Banana Teething Biscuits
Ingredients:
- 1/4 brown sugar
- 1/2 eggs
- 2 flour
- 1 baking powder
- 1 3/4 baking soda
- 2
- 1/2
Instructions:
1. Combine ingredients and stir only until smooth. Pour into a greased loaf pan.
2. Bake at 350 degrees F for about 1 hour or until firmly set.
3. Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy. Store in a tightly covered container.
Title: Sauteed Apples and Bacon
Ingredients:
- 4 tart cooking apples
- 8 bacon
- 2 white sugar
- 2 brown sugar
- 2 parsley
Instructions:
1. Pare and core the apples. Cut them into cubes. There should be about 4 cups.
2. Saute bacon in a heavy skillet. Remove the bacon when crisp. Keep it hot. Leave about 2 tablespoons of fat in the skillet.
3. Add the oil. Add the apples. Saute uncovered over high heat until translucent.
4. Sprinkle with the sugar.
5. Place apples on a hot platter. Surround them with the bacon.
6. Serve garnished with the parsley.