lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Chocolate Brownies
Ingredients:
- 1/3 butter
- 1/2 margarine
- 2 sugar
- 1 water
- 1 chocolate chips
- 2 vanilla
- 3/4 eggs
- 1/4 all-purpose flour
- 1/4 salt
- 1/2 baking soda
- walnuts
Instructions:
1. Preheat oven to 325 degrees.
2. In a medium saucepan, combine butter,sugar, and water.
3. Stir over medium heat and bring just to a boil.
4. Remove from heat and add chocolate chips and vanilla.
5. Stir until blended and smooth.
6. Beat in eggs one at a time.
7. Ina medium bowl, mix dry ingredients together.
8. Stir dry mixture into chocolate mixture.
9. Add nuts.
10. Spread into a buttered 8" square pan.
11. Bake in 325 degree oven for 20-25 minutes.
12. Cool, cut into squares and enjoy.
Title: Milk Chocolate Banana Pudding
Ingredients:
- 3 sugar
- 3 cornstarch
- 1 vanilla extract
- 6 bananas
- 1/2
- 3
- 1/2
- 12
- 4
- 2
Instructions:
1. MILK CHOCOLATE PASTRY CREAM:
2. Place milk in a medium saucepan and bring to a simmer.
3. Whisk in both chocolates and heat until melted and smooth. Remove from heat.
4. Whisk together the yolks, sugar, and cornstarch in a large bowl.
5. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat abd whisk until thickened.
6. Remove from the heat, stir in the vanilla, and transfer to a clean bowl.
7. Place plastic wrap over the surface(touching the cream)of the pasrty cream and let cool to room temperature.
8. ASSEMBLING THE PUDDING:
9. Spoon about 1 cup of the pastry cream into a 9"x13" glass dish.
10. Layer the cookies, bananas, and pastry cream in the dish, ending with the pastry cream.
11. Cover tightly and refrigerate until chilled, at least 4 hours or overnight.
12. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with chocolate shavings.
Title: Pb & J Sandwich Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 powdered sugar
- 3 peanut butter
- 3/4 butter
- 5
- 2 -3
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Grease two 8-inch square baking pans.
2. Mix cake mix, water, oil and eggs according to package directions. Spread batter equally in prepared pans.
3. Bake 30 minutes or until toothpick inserted into center coems out clean. Cool cakes in pans on wire racks for 30 minutes. Remove to racks, cool completely.
4. Slice of browned tops of booth cakes to creat flat, even layers. Place one layer on serving plate, cut side up. Beat powdered sugar, peanut butter, 2 tablespoons whipping cream and butter with electric mixer at medium speed until light and creamy. Add remaining 1 tablespoon cream, if necessary, to reach desired spreading consistency. Spread filling over cut side of cake layer on serving plate. Spread jam over peanut butter filling. Top with second cake layer, cut side up.
5. Cut cake in half diagonally to resemble sandwich. To serve, cut into thin slices across the diagonal using serrated knife.
Title: Rolo Stuffed Ritz Crackers
Ingredients:
- 2
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Place Ritz cracker face-side down on a baking sheet. Top with an unwrapped Rolo.
3. Bake for 3-5 minutes, until chocolate is soft and not melted. This takes only 3-5 minutes. Top Rolo with another Ritz cracker. Cool completely.
Title: Fluffy White Frosting
Ingredients:
- 1 granulated sugar
- 1/3 water
- 1/4 cream of tartar
- 1 salt
- 2 vanilla
- 1
Instructions:
1. Combine sugar, water, cream of tartar and salt in saucepan.
2. Bring to boiling, stirring until sugar dissolves.
3. Very slowly add sugar syrup to unbeaten egg whites in mixing bowl, beating constantly with electric mixer until stiff peaks form (about 7 minutes).
4. Beat in vanilla.
5. Frosts tops and sides of two 8 or 9-inch layers, or one 10-inch tube or one 9x13 pan.
Title: Yummy No Bake Chocolate Peanut Butter and Oatmeal Cookies!
Ingredients:
- 2 sugar
- 1/2 milk
- 1/2 butter
- 1/4 peanut butter
- 1/2 oatmeal
- 2 1/2 vanilla extract
- 1
Instructions:
1. Mix sugar, milk, butter, and cocoa in med sauce pan.
2. Bring to a boil and let boil for 1 and 1/2 minutes.
3. Remove from heat.
4. Add peanut butter, oats, vanilla and stir.
5. Spoon onto wax paper.
6. Let stand until cookies are cool and harden.
Title: Fudge Dessert With Kahlua Cream
Ingredients:
- 2 sugar
- 1/2 flour
- 3/4 butter
- 1 eggs
- 5 pecans
- 1 1/2 Kahlua
- 1 powdered sugar
- 3
- 1/2
Instructions:
1. Combine the first six ingredients; beat 3 to 4 minutes at medium speed of an electric mixer. Stir in pecans.
2. Spoon into 10 lightly greased souffle dishes or custard cups.
3. Place dishes in a shallow pan; pour warm water to a depth of 1-inch into pan.
4. Bake at 300F for 40 minutes or until tops are crusty.
5. Remove dishes from water and cool. Dollop or pipe Kahlua Cream on top.
6. Kahlua Cream: Combine all ingredients; beat at medium speed of an electric mixer until soft peaks form
7. Yield: 2 1/4 cups.
Title: Banana Split Cake
Ingredients:
- 1 bananas
- 2 milk
- 3 2/3 pineapple
- 1/2 instant banana pudding mix
- 1 Cool Whip
- 2 maraschino cherry
- 1
Instructions:
1. Make cake according to directions on box.
2. Pour into greased 13 x 9 inch baking pan.
3. Drain pineapple, set juice aside.
4. Slice bananas crosswise and soak in reserved pineapple juice.
5. Set aside.
6. While the cake is cooling, prepare the pudding mixes using the 3 2/3 cups milk.
7. Fold in pineapple.
8. Spread pudding mixture over cooled cake; lay sliced bananas over pudding.
9. Spread Cool Whip over this and drizzle hot fudge over this.
10. Sprinkle with nuts.
11. Place maraschino cherries on each serving.
Title: Strawberry-Peach Crisp
Ingredients:
- 2 strawberries
- 2 white sugar
- 3/4 lemon juice
- 1 whole wheat flour
- 3 cinnamon
- 2 nutmeg
- 1/4 flour
- 1 light brown sugar
- 3/4 unsalted butter
- 1/2 cinnamon
- 2 oats
- 2
Instructions:
1. Preheat oven to 350°F.
2. Mix the strawberries, peaches, lemon juice, white sugar, first whole-wheat flour, first cinnamon, and nutmeg in an 8 inch square baking dish.
3. Make the topping by tossing together the remaining whole-wheat flour, brown sugar, oats, butter, and cinnamon.
4. Sprinkle the topping mixture over the strawberry peach filling.
5. Bake 35 minutes or until the topping is golden brown and crisp.
6. Serve with ice cream or whipped cream.6-.
Title: Honey Tart
Ingredients:
- 225 premade puff pastry
- 9 honey
- 100 orange, rind of
- 1 pine nuts
- 100 creme fraiche
- 200
Instructions:
1. Roll out puff pastry and use it to line a 15-20 cm loose-bottomed flan tin.
2. Trim the edges neatly and prick the base all over with a fork.
3. Dip a spoon in hot water and measure out 7 tbsp of honey.
4. Stir in breadcrumbs, orange rind and pine nuts and transfer to the pastry case.
5. Bake it in a preheated oven for 25 min at 190 degree C.
6. serve warm with the remaining honey drizzled over the top and crème fraiche.
Title: Easy Hawaiian Cake With Icing
Ingredients:
- 2 flour
- 2 sugar
- 2 eggs
- 2 baking soda
- 1 crushed pineapple
- 1 coconut
- 1 powdered sugar
- 1/2 margarine
- 1/2 butter
- 1 cream cheese
- 2 vanilla
Instructions:
1. For cake: Mix all ingredients together by hand.
2. Pour into greased 9x13x2 inch pan.
3. If using glass pan, bake at 325 degrees.
4. Otherwise, bake at 350 degrees for 45 minutes.
5. Check for doneness using toothpick.
6. For icing: Mix all ingredients together and frost cool cake.
7. Keep in refrigerator.
8. Will keep for a long time.
Title: Peach Cobbler
Ingredients:
- 4 butter
- 1 sugar
- 3 sugar
- 1 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 milk
- 1 vanilla
- 3 -4 cinnamon
- 1/2
Instructions:
1. Pour melted butter into a 2-quart baking dish (8-inch square).
2. In a mixing bowl, combine 1 cup sugar, the flour, baking powder and salt; stir to blend.
3. Stir in the milk and vanilla until blended. pour the batter over the melted butter.
4. Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoons cinnamon. Arrange the peaches over the batter.
5. Bake for 25 - 30 minutes, or until a toothpick inserted into the cake comes out clean.
6. The top will be browned and the cake will begin to pull away from the sides of the pan.
7. Serve warm with a little heavy cream, whipped topping or vanilla ice cream.
8. ENJOY!
Title: Microwave Applesauce
Ingredients:
- 2 apples
- 1/8 water
- 1 brown sugar
- 1/2 butter
- 1/4 margarine
- 1/8 cinnamon
- nutmeg
Instructions:
1. Use an apple corer to core and slice apples into 8 pieces. Chop the 8 pieces into 1/4 inch slices.
2. Place in a microwave safe bowl with water. Sprinkle brown sugar, cinnamon and nutmeg on apples.
3. Divide butter or margarine into small pinches and distribute over the apples. This step is optional, but it helps give the dish a "baked apple" flavor.
4. Microwave on high for 8 to 10 minutes until apples are soft. Can also be mashed or blended after removal from the microwave for a finer consistancy.
Title: Nut Crust
Ingredients:
- 2 walnuts
- 1/4 pecans
- 3 unsalted butter
- 1/4 granulated sugar
- salt
Instructions:
1. Chop walnuts or pecans (I did mine in the blender).
2. Melt butter and mix with the nuts in a pie plate.
3. Add sugar and salt and pat into bottom of pie pan.
4. Oila! Cooking is done, and you're ready to fill your crust.
Title: Chocolate Covered Cherry Cookies
Ingredients:
- 1 maraschino cherries
- 1 cherry juice
- 1/2 butter
- 1 sugar
- 1/2 baking soda
- 1/4 baking powder
- 1/4 egg
- 1 all-purpose flour
- 1 1/2
Instructions:
1. In a medium bowl, beat butter with mixer on medium high speed for 30 seconds.
2. Add sugar, cocoa, baking soda and baking powder; beat until combined.
3. Add the beaten egg and 1 tablespoon reserved cherry juice; beat about 30 seconds.
4. Slowly beat in as much flour as you are able with the mixer and stir in any remaining flour with a wooden spoon.
5. Shape a scant teaspoon of dough around each cherry.
6. Place each in a 1 inch paper or foil baking cup.
7. Place 1 inch apart on ungreased cookie sheets.
8. Bake in a 350 degree oven for 10-12 minutes or until the top looks dry.
9. After they have cooled, top with melted chocolate or your favorite chocolate glaze.
10. Top with sprinkles if desired.
Title: Morning Apple Cake
Ingredients:
- 1 sweetened condensed milk
- 2 eggs
- 1 1/2 butter
- 3 biscuit mix
- 1/2 ground cinnamon
- 2 applesauce
- 1 1/2 pecans
- 1 raisins
- 2 apples
- ground cinnamon
Instructions:
1. Whisk together Eagle Brand, eggs and melted butter. Stir in baking mix, cinnamon, applesauce, pecans and raisins, if using.
2. Pour batter evenly into parchment paper-lined 13x9 baking dish. Arrange the apples in rows over batter. Sprinkle with cinnamon if desired.
3. Bake in preheated 325F oven 40-45 minutes or until knife inserted in center comes out clean. Serve warm or at room temperature. Garnish as desired.
Title: Mango Frosting
Ingredients:
- 2 -3 mangoes
- 1 powdered sugar
- 1/2 butter
- 1 vanilla
Instructions:
1. Peel mangos and remove edible fruit, leaving the core alone.
2. Place mango into food processor and and puree until smooth.
3. Place butter into bowl of stand mixer with sugar and vanilla. Turn the mixer on the lowest setting until the sugar starts to incorporate into the butter.
4. Slowly add mango puree, about 1/4 cup to start, and then turn the mixer on medium-high speed. Add more mango puree as needed to achieve your desired consistency. Mix frosting for two minutes, stop to scrape down the sides and bottom, and then mix for one more minute.
5. Enjoy!
Title: THE BEST BANANa BREAD
Ingredients:
- 3 bananas
- 1/4 butter
- 1 vanilla
- 1 egg
- 1 sugar
- 1 1/2 flour
- 1 salt
- 1 baking soda
- 1/2 cinnamon
- 1 nutmeg
- 1 walnuts
- 1
Instructions:
1. Mash up ripened bananas.
2. Mix bananas, eggs, butter, sugar and vanilla together.
3. Mix flour, baking soda, salt, (nutmeg and cinnamon) together.
4. Combine all ingredients and mix well.
5. Fold in nuts and chocolate chips.
6. Put in buttered/floured loaf pan and bake at 350 for 1 hour.
7. Optional: I enjoy this banana bread with toasted coconut flakes on top. Toast coconut flakes until brown and sprinkle on the batter before baking.
Title: Brown Sugar Frosting
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 1 1/2 confectioners' sugar
- 2 milk
- 1/2 vanilla extract
Instructions:
1. In a medium saucepan, combine butter, brown sugar, confectioners' sugar, milk and vanilla.
2. Cook over low heat, beating until sugar is dissolved and mixture is smooth.
3. Cool and frost cake.
Title: Kerry Apple Cake
Ingredients:
- 1 1/2 self-rising flour
- 1 1/4 sugar
- 1 butter
- 1/2 vanilla
- 4 eggs
- 1 -2 cooking apple
Instructions:
1. Cream the butter and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Add vanilla Fold in flour.
4. Grease and add parchment paper to a 9 x 13 pan.
5. Peel and slice the apples.
6. Place apples in rows on the batter.
7. Bake at 350° degrees for 25-30 minutes.
8. When cool, sprinkle with powdered sugar.
9. Serve with whipped cream.
Title: Black Forest Yoghurt
Ingredients:
- 1 yoghurt
- 1 sour cherry
- 1 honey
- 2 dark chocolate
Instructions:
1. Cream together honey and yoghurt.
2. If using frozen cherries, thaw.
3. Finely chop or grate chocolate.
4. Divide cherries between two glass bowls.
5. Divide the yoghurt and spread over cherries.
6. Cover with grated chocolate.
7. Enjoy!
Title: Lemon Ice Box Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/3 sweetened condensed milk
- 3 lemon juice
- 2
- 3/4
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Grease and flour 2 (8 or 9 inch) round cake pans.
3. Prepare cake by mixing together eggs, water, and oil with electric mixer.
4. Place batter in pans and bake 28-30 minutes.
5. Allow cake to cool 15 minutes then "flip" cakes out of the pans.
6. Allow cake to cool completely.
7. In a large bowl, blend together, the lemon juice and 2 cans of condensed milk until thick and smooth.
8. Reserve 1/2 of this mixture (about 1 1/2 c) to be used later.
9. Place the remaining mixture between the cake layer
10. With the remaining mixture, combine it with the whipped topping- this is to be used as frosting.
11. Place both the cake and the frosting in the refrigerator about 30 minutes, this make the frosting easier to work with.
12. Frost cake with frosting and place back into frig - this cakes is even better if kept in the frig overnight.
Title: Grandma's Chocolate Layer Cake
Ingredients:
- 2 1/4 cake flour
- 1 1/2 sugar
- 3 baking powder
- 1 salt
- 1/2 shortening
- 2/3 milk
- 1 1/2 vanilla
- 1/3 milk
- 2 eggs
Instructions:
1. Preheat oven to 350°F Grease two 8-inchor 9-inch pans.
2. Sift together the cake flour, sugar, baking powder, and salt.
3. Add shortening, milk and vanilla extract.
4. Beat vigorously for 2 minutes by hand or use a electric mixer on medium speed.
5. Add the other 1/3 cup of milk and the eggs.
6. Beat for another 2 minutes.
7. Pour into pans and bake immediately for 30 to 35 minutes. Cool. Frost.
Title: Vegan Pumpkin Bites
Ingredients:
- 1 1/2 quick oats
- 1 rolled oats
- 1/2 sorghum flour
- 1/2 baking powder
- 1/2 brown sugar
- 1/2 cinnamon
- 2 applesauce
- 15 apple butter
- 12 water
- 1/2 pumpkin
- 2 extra-firm silken tofu
- 1 turbinado sugar
- 1/2 cornstarch
- 1/2 cinnamon
- 1/2 nutmeg
- 1 ginger
- 1/2 allspice
- 2 vanilla extract
- 1 salt
- 1/4 quick oats
- 2 rolled oats
- 1/4 brown sugar
- 2 walnuts
- crystallized ginger
Instructions:
1. Preheat oven to 375°F Line the bottom of a 9x13-inch nonstick baking pan with parchment paper.
2. Crust: Place 1/2 cup of the oats in a blender and crush them to a fine powder. Mix the oat flour with the other dry ingredients of the crust in a medium mixing bowl. Add the apple sauce and water and stir until well-moistened. If necessary, add additional water a teaspoon at a time until all flour is moist. Pour it into the prepared pan and press it into the pan until the bottom is evenly covered.
3. Filling: Place all the filling ingredients into a blender or food processor. Process until all ingredients are thoroughly combined. Pour filling on top of crust and smooth with a spatula.
4. Topping and Baking: Mix the topping ingredients together and sprinkle on top of the filling. Bake for 40-45 minutes, until pumpkin is set in the middle. Remove from oven and run a non-metal knife or spatula around the edges. Cool for at least 15 minutes before cutting into 48 squares.
Title: Cherry Bomb Cookies
Ingredients:
- 3 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 butter
- 2 eggs
- 1 sugar
- 2 maraschino cherries
- sugar
Instructions:
1. Drain the cherries. Leave them in a strainer while you make the cookie dough.
2. Put flour, baking powder, soda and salt in a mixing bowl. Stir with a fork until thoroughly mixed. Cut in the softened butter with two forks, continuing to cut until the mixture looks like course corn meal (you can also do this in a food processor with the steel blade, using cold butter cut in 1/2 inch chunks).
3. Beat the eggs in a medium-sized bowl and combine them with the sugar.
4. Add the egg and sugar mixture to the rest of the ingredients and stir until thoroughly mixed.
5. Extract small bits of dough with your fingers and wrap them around each maraschino cherry, leaving the stem sticking out. Press the bottoms of the dough-wrapped cherries down slightly on a greased baking sheet.
6. Bake at 350 degrees for 10 minutes (cookies wil be white, if they start to brown, reduce the baking time). Let the cookies cool on the cookie sheet. Then dip them in powdered sugar so that the entire cookie part is covered, but not the stem.
Title: Deluxe Blackberry Cobbler
Ingredients:
- 4 cream cheese
- 1/4 butter
- 1 butter
- 1 1/2 all-purpose flour
- 1/2 salt
- 3 fresh blackberries
- 4 sugar
- 1 1/2 apple
- 1 lemon juice
- 1 fresh lemon rind
- 2 1/2 vanilla extract
- 1 butter
- 1 vanilla ice cream
Instructions:
1. In a mixing bowl, combine the cream cheese and butter.
2. Combine the flour and salt in another bowl; stir into the cream cheese mixture.
3. Pour the orange juice over the cream cheese/flour mixture.
4. Stir with a fork just until moistened; shape into a ball and chill for 1 hour.
5. Preheat the oven to 425 degrees.
6. Divide the dough in half and press one half on the bottom and sides of a greased 1 1/2 quart baking dish.
7. The dough should come to within 1 inch of the top of the dish.
8. In a saucepan, combine the blackberries, sugar, apples, lemon juice, lemon rind, and vanilla; bring to a boil and let boil for 10 minutes.
9. Pour over the crust in the prepared baking dish.
10. With the remaining dough half, shape irregular pieces about 1/4" thick.
11. Place the dough pieces on top of the fruit in a patchwork fashion, leaving some fruit exposed.
12. Dot with the remaining 1 T butter.
13. Bake at 425 degrees for 40 minutes or until the cobbler is golden.
14. Serve warm in dessert dishes with a scoop of vanilla ice cream on top.
Title: Graham Cracker Pudding II
Ingredients:
- 17 graham crackers
- 1/2 sugar
- 1/2 butter
- 1 1/2 milk
- 2 brown sugar
- 1/2 cornstarch
- 2 salt
- 1/4 sugar
- 2 baking powder
- 3
- 1/2
Instructions:
1. Mix together topping.
2. Reserve 1/2 cup for topping Press remainder into deep pie plate or shallow baking dish.
3. Bake in slow oven (325) until brown.
4. Cook in double boiler and fill crust.
5. Sprinkle the remaining 1/2 cup crumbs on and cover with meringue.
6. Brown in oven.
Title: Thermomix Orange Cake
Ingredients:
- 250 sugar
- 1 orange
- 170 butter
- 4 eggs
- 50 milk
- 250 flour
- 1 baking powder
Instructions:
1. Preheat oven to 350°F.
2. Grease and line an 8 inch spring form pan.
3. Place the sugar and zest into TM bowl. Mix 10 seconds/speed 8.
4. Add the butter and eggs. Mix 20 seconds/speed 5.
5. Add the milk, juice and flour. Mix 30 seconds/speed 6.
6. Add the baking powder. Mix 5 seconds/speed 6.
7. Pour the mixture into prepared pan.
8. Bake 50-55 minutes, or until tester comes out clean.
Title: Chocolate and Beetroot Cupcakes
Ingredients:
- 90 unsalted butter
- 2/3 dark brown sugar
- 2 eggs
- 2/3 sour cream
- 60 dark chocolate
- 2/3 self raising flour
- 1 1/2 beetroots
- 100 unsalted butter
- 14 icing sugar
- 1 2/3 hot water
- 1 hazelnuts
- 1 2/3
- 8
Instructions:
1. Melt the chocolate over a bain marie or on the lowest setting of your microwave and allow it to cool but not to re-set.
2. Beat the butter and sugar together with an electric mixer or by hand, until they are well-combined; add the eggs one at a time, beating well after each egg has been added; add the sour cream and cooled melted chocolate and mix to ensure that all the ingredients have been well-combined.
3. Fold in the flour and cocoa and then add the grated beetroot and mix all the ingredients so that they are well-combined.
4. Place spoonfuls of the mixture into muffin tin sized patty pans (placed in a muffin tin) and bake at 180°C/350°-375°F/4-5 gas mark for 15 minutes.
5. Icing: Mix the butter and cocoa together, add the icing sugar and water to combine and mix until the mixture has thickened.
6. Once the Chocolate and Beetroot Cupcakes have cooled, spread on the icing and place a hazelnut (if using) on top of the icing on each cupcake.
Title: Easy Buttermilk Pound Cake
Ingredients:
- 6 eggs
- 3 sugar
- 1/2 butter
- 3 flour
- 1 buttermilk
- 1/4 baking soda
- 1 vanilla
Instructions:
1. Be sure to reserve 1 Cup sugar for the egg whites.
2. Separate egg yolks and whites.
3. Mix all ingredients except whites.
4. Beat egg whites and add 1 Cup sugar continuing to beat until the whites are stiff.
5. Gently fold the beaten egg whites into the cake batter.
6. Bake in 350 degree oven for 1 1/2 hours or until done.
Title: Malted Milk Buttercream
Ingredients:
- 1/2 butter
- 3 1/2 powdered sugar
- 5 milk
- 1/4 half-and-half
- 1 vanilla extract
Instructions:
1. Cream the butter in a large bowl using an electric mixer on low speed for 30 seconds.
2. Stop mixer and add the powdered sugar, Ovaltine, milk, and vanilla; blend on low speed until sugar is incorporated, 1 minute.
3. Increase mixer speed to medium and beat until frosting is fluffy and light, 1-2 minutes longer.
4. Use as desired.
Title: Brandied Fruit
Ingredients:
- 3 strawberries
- 1/2 apricot brandy
- 2 brandy
Instructions:
1. Combine the fruit in a medium bowl.
2. Stir together the orange juice and brandy in a measuring cup.
3. Pour over fruit; cover and refrigerate for at least 2 hours or up to 6 hours before serving, enjoy.
Title: Key Lime White Chocolate Chippers
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 flour
- 1 1/2 baking powder
- 1 salt
- 1/2 lime juice
- 1/4 lime zest
- 1 1/2 white chocolate chips
- 3/4
Instructions:
1. cream butter, sugar, egg, egg yolk in a large bowl -- blend in flour, baking powder, salt, lime juice and lime zest.
2. fold in white chocolate chips --
3. roll dough into walnut sized balls --
4. place on ungreased sheet.
5. bake at 350* for 8-10 minutes.