lumicero/recipes-ing2inst huggingface dataset:
Title: Cream Cheese Dainties
Ingredients:
- 1 butter
- 1 cream cheese
- 2 1/2 all-purpose flour
- 1/2
Instructions:
1. In a large mixing bowl, cream the butter and cream cheese. Gradually add flour to the creamed mixture. Divide dough into four portions; cover and refrigerate until easy to handle.
2. On a lightly floured surface, roll one portion of dough at a time into a 10-in. x 7-1/2-in. rectangle. Trim edges if necessary. Cut into 2-1/2-in. squares.
3. Place 1/4 teaspoon spreadable fruit or preserves near each end of two diagonal corners. Moisten the remaining two corners with water; fold over and press lightly.
4. Place on ungreased baking sheets. Bake at 350° for 12-15 minutes or until corners are lightly browned. Cool 2-3 minutes before removing to wire racks to cool. Yield: 4 dozen.
Title: Chocolate Mousse Tart
Ingredients:
- 8 unsalted butter
- 5 heavy cream
- 5 chocolate
- 1/4 pecans
- 1 1/4 berries
- 1/4
- 1
- 1/2
Instructions:
1. In double boiler or bowl set over hot water, melt chocolate and butter, stirring.
2. Remove from the heat and mix in sugar until smooth.
3. Return to low heat and add yolks, 1 at a time, beating well after each.
4. Remove from heat and transfer to a large bowl. You can also put all ingredients into a blender at this point, pulsing after each addition.
5. Add cream and orange liqueur and mix well.
6. Sprinkle gelatin over 1/4 cup warm liquid, stirring until mixed well. Let stand for 1 minute. Fold into mousse mixture.
7. Spoon mousse into graham cracker pie shell and smooth over with spatula. May also be spooned into individual tart shells.
8. Refrigerate 3 to 4 hours to overnight until well chilled and set. Pie will have the consistency of fudge rather than a traditional mousse.
9. Top with whipped cream, pecans or berries and chocolate shavings. Cut into small wedges and serve.
Title: Mini Mignon's Oreo Ice Cream Pie
Ingredients:
- 1/2 vanilla ice cream
- 1 Cool Whip
- 1/2 butter
- 1 1/2
Instructions:
1. Place oreo cookies in ziploc bag and roll with rolling pin to crush them.
2. Lightly grease a 9x13 inch pan and place melted butter in there. Place 1/3 cup crushed oreos in the bottom of the pan and press firmly.
3. Place half of your softened ice cream gently on the crushed oreos. Scoop out 1/2 of the tub of cool whip onto the ice cream. Drizzle with chocolate syrup. Repeat layers, oreo, ice cream, cool whip and syrup and topping with remaining oreos.
4. Freeze overnight, slice and serve.
Title: Indian Pudding Cake With Molasses Cream
Ingredients:
- 3/4 light brown sugar
- 1/3 molasses
- 1/3 light sour cream
- 1/3 dark rum
- 1 vanilla extract
- 1 yellow cornmeal
- 3/4 all-purpose flour
- 1/2 baking powder
- 1 ground cinnamon
- 1 1/2 ground cardamom
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 ground cloves
- 1/4 salt
- 1/8 cream of tartar
- 5 brown sugar
- 1/2 powdered sugar
- 2 fat-free cream cheese
- 2 light sour cream
- 8 powdered sugar
- 1/2 molasses
- 1/4 vanilla extract
- 2
- 1/2
Instructions:
1. Preheat oven to 350-degrees. Coat a 9-inch round cake pan with non-fat cooking spray; line bottom with wax paper. Coat wax paper with cooking spray, and set pan aside.
2. Combine first 6 ingredients (brown sugar through vanilla) in a large bowl; stir well, and set aside.
3. Combine cornmeal, flour, baking powder, spices and salt in another bowl; stir well, and set aside.
4. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 2 tablespoons brown sugar, beating until stiff peaks form.
5. Gently fold egg whites and cornmeal mixture alternately into molasses mixture, beginning and ending with egg whites. Pour batter into prepared pan. Bake for 35 minutes or until a wooden pick inserted into center comes out clean.
6. Let cool 10 minutes in pan on wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto a wire rack. Carefully peel off wax paper; let cool completely.
7. Place cake on serving plate; sift 2 teaspoons powdered sugar over cake.
8. Place cream cheese in a bowl, and beat at medium speed of a mixer until smooth. Add remaining ingredients, and beat until well blended. Serve with cake.
Title: Frosted Sugar Cookie Cutouts
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 salt
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 milk
- 2 vanilla extract
- 1/4 butter
- 1 powdered sugar
- 1 milk
- 1/2 vanilla extract
Instructions:
1. For the cookies: In a medium mixing bowl stir together flour, baking powder, baking soda, and salt, set aside.
2. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in eggs, milk, and vanilla. On low speed gradually add flour mixture and mix just until blended. Cover and chill dough for 1 hour.
3. Preheat oven to 350 degrees and grease baking sheets. Roll out dough on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut dough into shapes with desired cookie cutters. Place 1 inch apart on prepared baking sheets. Bake for 8 to 10 minutes. Transfer cookies to a cooling racks to cool completley.
4. For frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter until smooth. On low speed gradually add powdered sugar alternating with milk, adding more milk if needed, until at desired consistency.
5. Add vanilla and beat until smooth and creamy. Spread or pipe frosting on cooled cookies.
Title: Black Pepper Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 3 fresh coarse ground black pepper
- 2 eggs
- 6 flour
- 3 heavy whipping cream
- 1 confectioners' sugar
Instructions:
1. In a large mixing bowl, cream the butter and sugar.
2. Beat in pepper and extract.
3. Add eggs, one at a time, beating very well after each addition.
4. Add flour alternately with cream, mix well.
5. Pour into a greased and floured 10" fluted tube ban.
6. Bake at 325 for 70-75 minutes or until toothpick comes out clean.
7. Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.
8. Dust with confectioners sugar.
Title: Sesame Greek Easter Cookies (Koulourakia)
Ingredients:
- 1 butter
- 1 1/2 sugar
- 3 eggs
- 1/2 flour
- 6 baking soda
- 1/2 baking powder
- 2 egg
- 1 milk
- 7
Instructions:
1. Cream butter. Add sugar gradually.
2. Add eggs one at a time alternately with orange juice.
3. Add flour that has been sifted with soda and baking powder, a little bit at a time. Should be a soft dough.
4. Shape as desired and brush with egg and milk mixture. Traditional Greek cookies are 2 small strands of dough twisted together and brushed with egg-milk mixture and sprinkled with sesame seed.
5. Use greased cookie sheet. Bake at 375 degrees to 400 degrees for 10 to 12 minutes.
Title: East Meets Zest Bananas Foster Fritters
Ingredients:
- 2 bananas
- 2 honey
- 2 eggs
- 1/4 panko breadcrumbs
- 1/2 butter
- 1/4 brown sugar
- 1/2 cinnamon
- 2 allspice
- 1/4 rum
- 1/2 lemon
- 1/4
- 4
- 1/4
- 1/2
Instructions:
1. Mix the eggs and honey thoroughly in a shallow dish. Put the rice flour in another, separate dish and combine the panko and coconut in a third dish.
2. Heat the oil in a pan over high heat. Roll the Bananas in the rice flour first, then in the egg/honey mixture, then in the panko crumbs/coconut mixture to coat.
3. Place the bananas in the pan and cook, rolling gently when needed, until golden brown. Place into serving dishes.
4. For the sauce:
5. Combine the butter, sugar, and cinnamon and allspice in a skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves.
6. Stir in the banana liqueur. Remove from heat and add in the rum.
7. Increase heat to high and cook the sauce until the rum burns off, or carefully flame the liqueur and brandy in the pan and cook until the flame dies out and the alcohol is cooked out (use a long match or a long-necked lighter).
8. Stir in the lemon zest and turn off the heat.
9. Pour the warm sauce over the top of the bananas and serve.
Title: Chocolate Bread and Butter Pudding II
Ingredients:
- 9 heavy cream
- 5 dark rum
- 15 sugar
- 1/4 unsalted butter
- 1/2 cinnamon
- 6 eggs
- 1
- 3
Instructions:
1. Remove the crusts from the bread and cut each slice into 4 triangles, set aside.
2. In the top of a double boiler, combine chocolate, cream, rum, sugar, butter, and cinnamon, and place over simmering water. cook, stirring occasionally, until everything is completely melted. Set aside.
3. Whisk the eggs, then slowly add the chocolate mixture to them. spoon half of the mixture into a 7x9x2 baking dish. Arrange half the bread pieces in the next layer; repeat with chocolate and bread. Gently press the top layer down so it becomes covered with chocolate.
4. Cover the dish with plastic and allow to stand at room temperature for 2 hours, and then refrigerate for 24 or 48 hours.
5. When ready to cook, preheat oven to 350°F Bake on top shelf of oven til the top is crunchy, but the inside is soft, 30-35 minutes. Let stand 10 min before serving with whipped cream.
Title: Butterball Cookies
Ingredients:
- 1/2 margarine
- 2 flour
- 1/2 powdered sugar
- 1 vanilla
- 1 walnuts
Instructions:
1. preheat oven to 350.
2. combine all ingredients and mix until well blended.
3. make in to 1 - 1 1/2 inch balls and place on greased baking sheet.
4. bake at 350 for 8-9 minutes or until golden brown around the edge (note the cookies will not be completely golden brown just a little on the very top and around the bottom edges.
5. remove from oven and cool.
6. role each cookie in powdered sugar.
Title: Ines' Portuguese Biscoitos
Ingredients:
- 3 all-purpose flour
- 1/2 sugar
- 1 sugar
- 1/2 salt
- 3 baking powder
- 4 eggs
- 8 unsalted butter
Instructions:
1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, salt, and baking powder and mix well. Add 3 of the eggs and mix until thoroughly combined. Add the butter slowly and blend until the mixture forms into a smooth dough that pulls away from the sides of the bowl.
3. Lightly grease 2 large cookie sheets. Working with 2 tablespoon portions of dough at a time, roll the dough with your hands against the counter to form snake-like lengths about 5 inches long and 3/4-inch thick. Bring the edges together and press to seal so that you have a small donut shape. Place the dough circles onto the prepared cookie sheets spaced about 1-inch apart. Mix remaining egg with remaining tablespoon of sugar to form a glaze. Brush the top of each cookie with some of the glaze. Bake for 20 to 22 minutes, or until the cookies are light golden brown on top. Cool completely, then store in an airtight container for up to 2 weeks. Serve with tea or coffee.
Title: Easy Tiramisu Cake
Ingredients:
- 1 water
- 1 brandy
- 1/3 instant espresso coffee powder
- 1/4 boiling water
- 3 corn syrup
- 4 cream cheese
- 1/2 powdered sugar
- 2 heavy whipping cream
- 1
- 1/2
- 2
- 1
Instructions:
1. Cake:
2. Heat oven to 350 degrees F. Grease bottom only of 13"x9" pan with shortening or non-stick spray.
3. In large bowl, beat cake mix, 1 cup water, the oil, brandy and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
5. Espresso Syrup:
6. In Small bowl, stir dry espresso and 1/2 cup boiling water until mixed. Stir in corn syrup. Pierce top of cake every 1/2 inch with long-tined fork. Brush top of cake with espresso syrup. Cool completely, about 1 hour.
7. Topping:
8. In medium bowl, beat cream cheese and powdered sugar on low speed until mixed. Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes, or until stiff peaks form. Spread cream mixture over top of cake; dust with baking coaoa, store loosely covered in refrigerator.
Title: Fried Cookies
Ingredients:
- 2 butter
- 1 pitted dates
- 1 sugar
- 2 eggs
- 3 flaked coconut
- 1/2
Instructions:
1. A heavy cast iron frypan is best, the one you use for camping.
2. Melt butter, add dates, sugar and eggs.
3. Cook, stirring constantly, until mixture forms a ball, between 15 to 18 minutes.
4. Turn heat off.
5. Cool slightly.
6. Stir in cereal and nuts.
7. Combine thoroughly.
8. Divide mixture into two equal portions, shape into a roll, 2 inches in diameter.
9. Roll in flaked coconut.
10. Wrap in plastic wrap or wax paper.
11. Place in cooler near ice (or refrigerator).
12. To serve, cut into slices about 1/4 inch thick.
Title: Chocolate Chocolate Chunk Cookies
Ingredients:
- 1 chocolate fudge pudding mix
- 10 walnuts
- 2 mayonnaise
- 1/2
- 1 1/2
Instructions:
1. Preheat oven 350°F Combine first 4 ingredients in medium bowl.
2. Mix in mayonnaise.
3. Shape dough by 2 tablespoons into balls.
4. Place on ungreased cookie sheet, spacing 2 inches apart.
5. Bake until tester inserted in centers comes out clean, about 12 minutes.
6. Cool on racks.
Title: Sour Cream Spice Cake With Orange Clove Cream Cheese Icing
Ingredients:
- 14 1/2 cinnamon
- 2 clove
- 1 nutmeg
- 1 allspice
- 1 fresh ginger
- 1 sour cream
- 1 milk
- 1/3 eggs
- 1/4 cream cheese
- 3 powdered sugar
- 2 oranges
- 1 1/2 cloves
- 2
Instructions:
1. Cake:.
2. Sift cake mix and spices into a mixing bowl.
3. Add sour cream, milk, eggs and oil.
4. Beat at low speed until dry ingredients are incorporated.Beat at high speed for 3 minute.
5. Pour batter into appropriate sized pans. (Look at cake mix package for suggestions. I used 2 nine inch round pans).
6. Bake according to cake mix package instructions. Cool before icing.
7. Icing:.
8. Put the zest of two oranges into a mixing bowl.
9. Mix the cream cheese, zest, and 1 tbsp juice until smooth.
10. Gradually add pwd sugar until you reach desired consistency and sweetness.
Title: Peanut Butter Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 2/3 baking soda
- 2 baking powder
- 1 salt
- 1/2 eggs
- 2 milk
- 1 vanilla
- 2/3 brewed coffee
- 1 cream cheese
- 1 creamy peanut butter
- 3 confectioners' sugar
- 1/4 milk
- 2 vanilla
- 2
- 1/2
Instructions:
1. In a mixing bowl, combine dry ingredients.
2. Add eggs, milk, oil and vanilla.
3. Beat for 2 minutes.
4. Stir in coffee, (batter will be thin).
5. Pour into a greased 9x13 inch baking pan.
6. Bake at 350 degrees for 35-40 minutes.
7. Cool completely on a wire rack.
8. Frosting:.
9. Beat the cream cheese and peanut butter in a mixing bowl until smooth.
10. Beat in sugar, milk and vanilla.
11. Spread over cake.
12. Sprinkle with chocolates chips.
13. Store in refrigerator.
Title: Lemon Chiffon Cake
Ingredients:
- 1 3/4 cake flour
- 1 baking powder
- 1 salt
- 1/2 white sugar
- 1/2 water
- 6 lemon, zest of
- 3/4 cream of tartar
- 1 white sugar
- 6 Cool Whip
- 1/2 lemon flavor instant pudding and pie filling
- 3/4 lemons
- 1
- 2 1/2
- 8
Instructions:
1. Preheat oven to 350 degrees F.
2. (175 degrees C).
3. In a large bowl, combine sifted flour, baking powder, salt, and 1/2 cup sugar.
4. Add oil, egg yolks, water and lemon zest.
5. Beat with an electric mixer until smooth.
6. In a small bowl, beat egg whits and cream of tartar until soft peaks form.
7. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form.
8. Fold 1/2 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
9. Turn batter into ungreased 10 inch tube pan.
10. Bake at 350 degrees F for 60 minutes or until a toothpick inserted in the center comes out clean.
11. Invert cake and cool completely in pan.
12. When cool, loosen edges and shake pan to remove cake.
13. To make filling: Fold Cool Whip into prepared lemon filling.
14. Chill until stiff.
15. To assemble cake: Slice cake horizontally into 3 equal layers.
16. Fill layers with 1/2 cup of filling.
17. Spread remaining filling on outside of cake.
18. Decorate with lemon slices.
Title: Williamsburg Orange Cake With Williamsburg Butter Frosting
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 sugar
- 1 1/2 baking soda
- 1/4 salt
- 1 1/2 buttermilk
- 1/2 butter
- 1/4 margarine
- 3 shortening
- 1 1/2 eggs
- 1 vanilla extract
- 1 golden raisin
- 1/2 pecans
- 1/2 butter
- 4 1/2 margarine
- 1 icing sugar
- 4 -5 confectioners' sugar
Instructions:
1. FOR THE CAKE: Combine first 10 ingredients. Blend with an electric mixer 30 seconds on low speed; beat 3 minutes on high speed. Stir in raisins and pecans.
2. Pour into 3 greased and floured 8 inch round cake pans. Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread Williamsburg Butter Frosting between layers and on top and sides of cake. Garnish cake with orange rind and sections. Yield: one 3 layer cake.
3. FOR THE BUTTER FROSTING: Cream butter; gradually add sugar, beating well. Add orange rind and juice; beat until smooth. Yield: enough for one 3 layer cake.
4. The Southern Heritage Cakes Cookbook.
Title: SAVEUR Banoffee Pie -- CARRIE SHERIDAN
Ingredients:
- 8 unsalted butter
- 1 unsalted butter
- 8 dark brown sugar
- 1/2 milk
- 1 bananas
- 4 heavy cream
- 1 confectioners' sugar
- 1/3 vanilla
- 1 chocolate
Instructions:
1. CAN SUBSTITUTE finely ground nuts for the digestive biscuits to make it more nutritious - pecans or almonds or a mixture of pecans and almonds.
2. Make the crumb crust: Crush the digestive biscuits in afood processor until you get a find crumb texture.
3. Transfer to a bowl and stir in the melted (or softened) butter.
4. Press into a 9' diameter tart base with a removeable bottom (or a regular pie pan). Press the mixture up the sides with the back of a spoon. Chill the crust in the refrigerator for at least one hour,.
5. To make the toffee: melt the butter in a small saucepan. Stir in the brown sugar and melt over low heat.
6. Add the condensed milk and bring the mixture to a boil for a few minutes. The toffee should darken slightly.
7. Pour the filling into the crust.
8. Cool and chill again in the refrigerator for AT LEAST one hour until the caramel is firm.
9. To serve, remove the tart from the pan and carefully transfer to a serving plate.
10. Slice the bananas very thin and place them in a single layer on top of the toffee/caramel.
11. Whip the cream with 1/4- to 1/3 cup confectioner's sugar and (optional) vanilla. and then spoon it over the toffee and bananas, sealing the filling inches.
12. Sprinkly the top of the pie with grated or shaved chocolate (hershey's is fine - best to freeze or refrigerate it and then use a great microplane grater).
Title: Fresh Peach and Blackberry Cobbler
Ingredients:
- 1/4 butter
- 3 blackberries
- 2 all-purpose flour
- 1 all-purpose flour
- 1 sugar
- 1 ground ginger
- 1/4 baking powder
- 1 salt
- 1/4 1% low-fat milk
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Pour 2 tablespoons melted butter into the bottom of a 2-quart dish coated with cooking spray.
3. Combine peaches, blackberries, and 1 tablespoons flour in a large bowl; toss gently.
4. Add 1/4 cup sugar and ginger; toss gently to combine.
5. Pour peach mixture into prepared baking dish.
6. Lightly spoon remaining 1 cup flour into a dry measuring cup; level with a knife.
7. Combine 1 cup flour, remaining 3/4 cup sugar, baking powder, and salt in a large bowl, stirring with a whisk.
8. Add remaining 2 tbsp melted butter and milk, stirring with a whisk.
9. Pour batter evenly over fruit mixture.
10. Bake at 350 degrees for 1 hour and 10 minutes or until golden brown.
Title: Cardamom Cake
Ingredients:
- 1 3/4 flour
- 1 baking powder
- 1/2 sugar
- 2 ground cardamom
- 1/2 butter
- 1 egg
- 3/4 milk
Instructions:
1. Heat oven to 180c fan.
2. Grease and flour a 23cm round cake tin.
3. Mix the dry ingredients in a bowl.
4. Add butter, egg, and milk and stir to a smooth batter.
5. Pour batter into tin, smoothing the surface with a spatula.
6. Bake in the lower half of the oven for approx 30 minutes.
7. Let cool before removing from tin.
Title: Mom Moms Butterscotch Icing
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 1/4 milk
- 2 confectioners' sugar
Instructions:
1. On stovetop melt the butter, add the brown sugar and boil over low heat for two minutes, stirring constantly. Add the milk, stir until the mixture comes to a boil again. Remove from heat and allow to cool to about room temperature.
2. Slowly beat in the confectioners sugar, using more or less sugar depending on the consistency desired. Beat until mixture is thick enough to spread.
Title: Lemon-Ginger Meringue Drops
Ingredients:
- 2 ground ginger
- 1/8 vanilla
- 1/2 sugar
- 1/3 cream of tartar
- 1/8
- 2
Instructions:
1. Allow egg whites to stand at room temp for 30 minutes.
2. Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
3. In a medium mixing bowl, combine egg whites, vanilla, cream of tarter and ginger.
4. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
5. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
6. Gently fold in candy.
7. Spoon mixture into a decorating bag fitted with a ½ inch round tip.
8. Pipe into 1 ½ inch teardrop shapes, 2 inches apart on prepared sheets.
9. Bake both sheets on separate racks in preheated oven for 10 <U+0096> 15 minutes.
10. Turn off oven and let cookies dry in oven with door closed for 1 hour.
11. Transfer cookies to wire rack and let cool completely.
12. To store: Place cookies in layers separated by waxed paper in an airtight container.
13. Store at room temp for up to 3 days.
Title: Tofu Quick Lemon Cream Pie
Ingredients:
- 1 extra-firm silken tofu
- 1/2 fresh lemon juice
- 1 lemon peel
- 1/2 sugar
- 1 graham cracker pie crust
- 1
- 8
Instructions:
1. Blenderize tofu, lemon juice and sugar.
2. Add lemon peel.
3. Fold in thawed whipped topping.
4. Brush graham cracker crust with slightly beaten egg white. Bake at 375 degrees F for 5 minutes.
5. Allow crust to cool.
6. Pour lemon filling into cooled pie crust. Chill.
7. When ready to serve, garnish with fresh berries or other fruits. Can also be frozen.
Title: Snickerdoodles
Ingredients:
- 1 1/3 sugar
- 1/4 salt
- 2/3 butter
- 2 eggs
- 1 vanilla
- 2 1/3 flour
- 1/2 cream of tartar
- 3/4 baking soda
- 2 sugar
- 2 cinnamon
Instructions:
1. Preheat oven to 375°.
2. Cream together the sugar, salt, and the butter. Beat in the eggs one at a time. Continue beating until the mixture is light and fluffy, at least four minutes. Add the vanilla.
3. Add the flour, cream of tartar, and baking soda and mix until combined. Chill the dough for one hour.
4. With your hands, form the dough into one-inch or slightly larger balls. Mix the remaining sugar and cinnamon together. Roll the balls in the cinnamon-sugar mixture.
5. Place the balls on an ungreased baking sheet about 1 1/2 to 2 inches apart and bake for 11 minutes or until done. Do not over bake. Cool on wire racks.
Title: Gujjiya Recipe
Ingredients:
- 4 all-purpose flour
- 200 green cardamom powder
- 1 semolina
- 1/4 ghee
- 1 1/2 water
- 1/4
Instructions:
1. Mix the all-purpose flour and water and knead it well. Add some ghee too.
2. Take a frying pan and sautekhoya and semolina till it turns golden, keep it aside and let it cool.
3. To prepare the filling for Gujiya you need to add sugar, green cardamom and soaked almonds to the khoya and mix them well. You can add some dry roasted nuts and raisins to make it more delicious and crunchy. Spread 2 drops of ghee on your palms for the next step.
4. Make puris from the dough and fill them with the sumptuous mixture you made. Seal the corners and roll the sides as per the design you want.
5. Take a pan and heat ghee over medium flame. Fry the Gujiyas till they turn golden brown from all the sides. For garnishing use some saffron strands and crushed pistachios.
Title: Yet Another Butter Tart.....
Ingredients:
- 1/2 brown sugar
- 1/2 corn syrup
- 1 egg
- 2 butter
- 1 vanilla
- 1 vinegar
- 1 salt
- raisins
Instructions:
1. Mix all the ingredients together.
2. Fill tart shells, (your favourite pastry recipe),3/4 full.
3. Lower rack, to bottom of oven.
4. Bake in 450* oven for 12 minutes.
5. Watch closely!