lumicero/recipes-ing2inst huggingface dataset:
Title: Upside-Down Cranberry-Ginger Cake
Ingredients:
- 3/4 light brown sugar
- 2 butter
- 1 1/2 fresh ginger
- 3 fresh cranberries
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1/4 butter
- 1 granulated sugar
- 2 nonfat milk
- 1/2 vanilla extract
- 1 cream of tartar
- 2
- 1/4
- 2/3
Instructions:
1. Preheat oven to 350.
2. Heat a 9-inch round cake pan over medium heat, coat pan with cookin spray. Add brown sugar and 2 tablespoons butter to pan, stirring until melted. Stir in ginger, cook 1 minute, stirring constantly. Remove from heat, arrange cranberries on top of brown sugar mixture.
3. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, and salt. Combine 1/4 cup butter and granulated sugar in a large bowl. Beat with a mixer at high speed until fluffy. Add egg yolks, one at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beggining and ending with flour mixture, mixing after each addition. Beat in vanilla.
4. Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form. Fold egg whites into batter, pour batter over cranberries in prepared pan.
5. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Run a knife around the outside edge. Place a plate upside down on top of cake pan, invert cake onto plate.
6. Top each serving with whipped topping.
Title: Gingersnaps
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 flour
- 2 baking soda
- 2 ground ginger
- 1 cinnamon
- 1/2 salt
- sugar
Instructions:
1. Cream shortning and sugar.
2. Beat in egg and molasses.
3. Mix flour, baking soda, ginger, cinnamon, and salt.
4. Gradually add to creamed mixture.
5. Roll teaspoons of dough into balls.
6. Dip one side of each ball in sugar.
7. Place, sugar side up, on greased baking sheet.
8. Bake at 350* for 12-15 minutes, or until lightly browned.
9. Cookies will be crinkly.
Title: Sesame-Crusted Jam Thumbprints (Small Batch)
Ingredients:
- 1/2 flour
- 1 1/2 sugar
- 1 salt
- 1 butter
- 1 sesame seeds
- 1/2
Instructions:
1. In a bowl combine flour, sugar, salt and butter. Knead into a smooth dough. If it is too crumbly, add a little milk or water (just enough to make it workable). If it is too wet, add enough flour to make dough workable.
2. Put the sesame seeds onto a plate or platter.
3. Take off walnut-sized dough nuggets and roll them into balls. Flatten them slightly pressing them into the sesame seeds.
4. Transfer cookies to a paper-lined baking sheet and make an indentation in the middle of each cookie using your fingers or the handle of a spoon. Fill this with jam/nutella/nut butter.
5. Bake in the preheated oven at 190°C/375°F for 12-15 minutes or until bottoms are slightly golden.
6. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Title: Lavacake Wheatless Brownies
Ingredients:
- 1 black beans
- 3 eggs
- 1/3 butter
- 1/4 vanilla extract
- 2 sugar
- 1 chocolate chips
- 1/3 coconut
- 1/3
Instructions:
1. Place all but chocolate chips and coconut in blender or food processor.
2. Whiz till smooth.
3. Place in 8x8 pan lined with parchment or silicone liner.
4. bake at 350 for 40-50 minutes, until tests done.
5. Let cool 2 minutes; turn onto plate and ice with choclate frosting while hot.
6. Sprinkle with the chips and coconut and cut in 9 bars.
Title: Jk's Pumpkin Pie
Ingredients:
- 1/4 salt
- 1/4 Chinese five spice powder
- 12 evaporated milk
- 15 pumpkin
- 1/4 nutmeg
- 1/4 ground cardamom
- 1/4 ground cloves
- 1/2 ginger
- 1 1/2 cinnamon
- 3/4 sugar
- 3 egg
- 1
Instructions:
1. Preheat oven to 450 degrees.
2. Mix all ingredients well. Pour into unbaked 9 inches fluted pie shell.
3. Bake at 450 degrees for 15 minute Then cover fluted crust with aluminum foil to prevent over baking. Then reduce oven temperature and bake at 350 degrees for about 30 minute or until a knife inserted 1 and 1/2inches from side comes out clean.
4. Cool pie and garnish with whipped cream.
5. Serve at room temperature or refrigerated.
Title: Cinnamon Wontons
Ingredients:
- 1/2 granulated sugar
- 1 1/2 ground cinnamon
- 32 wonton wrappers
- 4 unsalted butter
Instructions:
1. Preheat oven to 400 degrees F.
2. In a small bowl combine sugar & cinnamon.
3. Separate wonton wrappers & place on baking sheets, about 1/2 inch apart.
4. Using pastry brush, brush lightly with melted butter, then sprinkle evenly with cinnamon/sugar.
5. Bake 5-7 minutes, until crisp & golden, being careful not to overbake.
6. Cool on wire rack.
7. After cooled, keep in tightly covered in an airtight container.
Title: mincemeat
Ingredients:
- 1 lean beef
- 1 apple cider
- 1 maple syrup
- 1 brown sugar
- 1 cinnamon
- 1 mace
- 1/4 allspice
- 1/4 nutmeg
- 1/4 clove
- 1/4 suet
- 1/2 butter
- 1/2 currants
- 1/2 golden raisin
- 1 dried cranberries
- 1/4 lemon, juice and rind of
Instructions:
1. Trim the meat (i used the the beef) if necessary and dice it into small cubes.
2. Pour the cider into a large saucepan or small kettle and add the sweeteners and spices.
3. Add the meat and bring this mixture to a boil, then turn down and simmer for about 2 hours, or until the meat is tender.
4. Remove the meat with a slotted spoon, turn off the heat and add the currants, raisins, cranberries and lemon rind and juice to the hot cider/broth mixture.
5. Let these steep while you grind or mince the meat along with the suet, if you're using it.
6. (Suet gives depth to the flavor of the mixture-- I did not use the Suet).
7. Return the meat (and suet) to the fruit mixture, bring back to a boil and then down to a simmer for about 1/2 hour.
8. Boil off enough liquid so the mixture is thick.
9. If you opted not to use suet, melt and blend in the butter at this point.
10. Butter was used in place of suet in years past but was considered a luxury in a pie.
11. Since these days we're more apt to have butter around, it may not be quite such a luxury for us and may be more to our 20th century taste.
12. After the mixture has cooled, add 1/4 cup of"spirits.
13. "This may be anything brandy or rum This adds flavor and helps preserve the mincemeat.
14. Cover and store mincemeat in a cool place for 2 or more weeks if you have time.
15. Give it an occasional stir (clockwise!) and add 2 or 3 more tablespoons of spirits if you wish.
Title: The Unbelievable Brownie
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 2 flour
- 2/3 walnuts
- 3/4 chocolate chips
- 1 vanilla
- 1/2
- 1
Instructions:
1. Preheat oven to 325°. Grease an 8 or 9-inch square baking pan. In a medium bowl, beat together butter, sugar, eggs and vanilla until light and fluffy. Beat in melted chocolate. Add flour, beating until well blended. Stir in walnuts . Spread evenly in greased baking pan Bake 25-30 minutes. Do not overbake. Cool in minutes and then frost.
2. Frosting: Place 1 cup chocolate chips in blender. In a small saucepan, heat 1/2 cup of whipping cream until hot. Quickly pour cream into blender. Add 1 tsp vanilla extract; blend until chocolate melts and mixture is smooth and glossy. Refrigerate until set before cutting into squares.
Title: Fresh Strawberry Cake
Ingredients:
- 1/2 butter
- 1/3 shortening
- 1 3/4 sugar
- 1/2 fresh strawberries
- 1 strawberry gelatin
- 2 2/3 all-purpose flour
- 3 1/2 baking powder
- 3/4 salt
- 1 1/3 sweet milk
- 1 vanilla
- 4 confectioners' sugar
- 1 butter
- 1/8 fresh strawberries
- 1/2
Instructions:
1. Cream butter, shortening, and sugar until fluffy.
2. Add strawberries and gelatin; beat well.
3. Sift together dry ingredients and add alternately with milk.
4. Add vanilla and beat well.
5. Fold in egg whites.
6. Turn into 3 greased and floured 9-inch cake pans.
7. Bake at 350 degrees for 30 to 35 minutes.
8. When cake is cool, blend the confectioner's sugar, softened butter, and strawberries.
9. Beat thoroughly and spread between layers.
Title: Marshmallows
Ingredients:
- 2 unflavored gelatin
- 1 1/4 water
- 2 white sugar
- confectioners' sugar
- vanilla
Instructions:
1. In small bowl, stir together gelatin and 1/2 cup plus 2 tablespoons water.
2. Set aside to set up.
3. Combine sugar and remaining 1/2 cup plus 2 tablespoons water in a medium saucepan over low heat to make a syrup.
4. Stir until sugar is dissolved and let cool.
5. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla if desired; beat to incorporate.
6. Pour into a lightly greased 9x13 inch baking dish and let set overnight.
7. Cut into squares, dust with confectioners sugar and serve.
Title: Angel, Cherry, Almond Cake
Ingredients:
- 1 - 10 1/2 cherry pie filling
- 1 -20
- 1
Instructions:
1. Slice Angel Food Bar long way into 3 equal slices put in dish large enough to hold.
2. Add almond extract to can of Cherry Pie Filling stir
3. Spoon out 1/3 of pie filling on bottom layer of Angel Food Bar, sprinkle 1/2 c almonds.
4. Place next layer Angel Bar spread with cherry pie filling (no almonds).
5. Repeat final top with cherry pie filling and almonds. Refrigerate.
6. WAIT TILL RIGHT BEFORE SERVING TO USE THE REDI WHIP AROUND TOP OF CAKE sprinkle with other 1/2 C almonds.
Title: Stadium Brownies
Ingredients:
- 1 water
- 1/2 butter
- 1/2 margarine
- 5 brown sugar
- 6 miniature marshmallows
- 1 salted peanuts
Instructions:
1. Heat oven to 350°F Line 13x9-inch pan with foil so foil extends about 2 inches over short sides of pan. Grease bottom only of foil with cooking spray or shortening.
2. Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
3. In large microwavable bowl, microwave butter and brown sugar uncovered on High 2 minutes.
4. Stir in marshmallows. Microwave uncovered on High 1 to 2 minutes longer or until melted; stir until smooth.
5. Stir in popcorn and peanuts until coated. Spoon evenly over brownies; press lightly to even surface. Cool completely, about 1 hour.
6. Cut into 6 rows by 4 rows.
Title: Butter Pecan Pound Cake
Ingredients:
- 1 instant coconut cream pudding mix
- 1 eggs
- 4 hot water
- 1
Instructions:
1. Note: I know Betty Crocker makes a Butter Pecan cake mix flavor, not sure what other brands might carry it.
2. Preheat oven to 325°F.
3. Mix together cake mix, pudding mix, eggs, oil, and hot water; beat at medium speed for 2 minutes.
4. Pour into well-greased Bundt pan.
5. Bake 45 minutes or until cake tests done in the center.
Title: Jolly Holidays Jar Cookies
Ingredients:
- 1/4 sugar
- 1/2 brown sugar
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 1/2 white chocolate chips
- 1/2 baking powder
- 1/2 quick-cooking oats
- 1/2
Instructions:
1. Layer the ingredients in a one quart wide mouth jar.in the order listed.
2. Pack down each layer firmly.
3. tighten the lid -- attach the instructions --
4. INSTRUCTIONS:
5. Cream together 1/2 cup butter, one tsp vanilla extract and one large egg in a mixing bowl --
6. Add cookie mix, stirring well until well blended.
7. Drop by tspful on ungreased baking sheet.
8. Bake at 350* for 10-12 minutes.
Title: South African Rusks / Biscuits
Ingredients:
- 250 butter
- 25 butter
- 750 plain flour
- 460 caster sugar
- 1 salt
- 2 baking powder
- 400 milk
- 2 white wine vinegar
Instructions:
1. Preheat oven to 190c / 375f.
2. Mix the 250g butter into the flour either with your hands or in a blender.
3. Add the sugar, salt and baking powder and then mix in the milk and wine vinegar until you have a smooth dough.
4. Grease a large baking tray with some of the remaining butter.
5. Divide the dough into 3 equal portions.
6. Wet your hands with a little cold water and quickly roll the dough into long dough sausages, about 30cm long.
7. Arrange the dough sausages in parallel lines on the tray, dotting a few bits of extra butter in between.
8. Bake for 45mins - 1hour until the tops are golden and crusty.
9. Remove from the oven and turn the oven temperature down to 150c / 300f.
10. The dough sausages will have joined together so cut down the lengths to separate them and then cut each sausage into 3cm pieces.
11. Leave them to cool for a bit so that they are more manageable, then list them up and break them in half down the middle so they look nice and rustic.
12. Return them to the baking tray, this time laying them on their sides and bake in the oven for a further hour (30 mins each side) to dry them out.
13. Let them cool completely before storing in a closed container or paper bag, where they will keep well for up to around 5 days.
Title: "special" Oatmeal Cookies ( Vegan )
Ingredients:
- 1 1/2 whole wheat flour
- 1 rolled oats
- 1 1/2 baking powder
- 1/4 salt
- 1/2 cinnamon
- 1/3 cornstarch
- 4 soymilk
- 1/2 sugar
- 3/4 vanilla extract
- 1 raisins
- 3/4
Instructions:
1. Mix all ingredients together, adding the rasiens last.
2. Form into cookie shapes on a non-stick pan.
3. Bake at 350 degrees for about 10 minutes.
Title: City Hall Diner's Triple Chocolate Bread Pudding
Ingredients:
- 20 butter
- 4 milk
- 12 evaporated milk
- 10 eggs
- 1 sugar
- 2
- 12
- 20
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9-by-13-inch casserole dish with butter. Set aside.
3. In large bowl, mix milk and cocoa.
4. Add sugar. Mix well.
5. Add eggs and mix well.
6. Add biscuits to bowl and let sit 15 minutes. When biscuits have absorbed liquid, mix in chocolate chips.
7. Pour into casserole. Place kisses in randomly and press into pudding.
8. Bake in a water bath for 45 minutes and check. If pudding has not set, check every 15 minutes until it has set.
9. Serve pudding warm with ice cream.
10. NOTE: If you do not have homemade biscuits, you may substitute Pillbury frozen biscuits.
Title: Summer Berry Pudding
Ingredients:
- 6 frozen cranberries
- 1 sugar
- 1 heavy cream
- 1 brown sugar
- 2
Instructions:
1. In a large saucepan, add the fruit (reserving a few berries for garnish). Add the sugar and cook until the fruit is starting to release some liquid, is tender and beginning to burst, but still holds its shape, about 5 minutes.
2. Line a large 6-cup pudding bowl with plastic wrap, allowing lots of overhang.
3. Remove the crusts from 10 to 12 slices of bread. Press the bread slices briefly in the juices at the top of the berries in the pot then lay them into the bowl, juice-side down, ensuring there are no spaces. Use smaller pieces to overlap or close gaps in spaces, as needed.
4. Remove the berries from the heat, and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and top with a final layer of bread and spoon a bit more of the juices over the top to color the top layer of bread evenly. Reserve the remaining cooking juices for serving.
5. Cover with the plastic wrap and place a plate over the top. Add a large heavy can or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated.
6. On serving, whip the cream until soft peaks just begin to form. Add the sugar and whip until almost stiff. Gently invert the bowl onto a large serving dish, shaking it lightly to loosen. Peel the plastic wrap off, and spoon the reserved juice all over, to soak any bits of bread that still look white. Serve with a bowl of whipped cream on the side, or cut individual wedges, and add a dollop of cream and a berry or two for garnish.
Title: Chocolate Orange Cupcakes (Vegan)
Ingredients:
- 1 soya milk
- 1 apple cider vinegar
- 3/4 granulated sugar
- 1/3 canola oil
- 1 vanilla extract
- 1/2 plain flour
- 1 cocoa powder
- 1/3 baking soda
- 3/4 baking powder
- 1/2 salt
- 1/4 orange zest
- 1
Instructions:
1. Preheat oven to 350 gas mark 4 and line a pan with cupcake liners.
2. Whisk together soy milk and vinegar and orange juice and set aside to allow to curdle. Add sugar oil, extract to the soy milk and whisk until foamy.
3. In a separate bowl sift all the dry ingredients add in two batches to the wet and beat until no large lumps remain a few small lumps are ok.
4. Pour the mixture into the liners until 2/3rd s full bake for 18- 20 minutes until a toothpick inserted into the centre comes out clean.
Title: Peanut Butter Puppies
Ingredients:
- 3/4 butter
- 3/4 creamy peanut butter
- 1 3/4 brown sugar
- 3 eggs
- 2 vanilla
- 4 1/2 flour
- 1 baking powder
- 1 1/2 ground cinnamon
- 3
Instructions:
1. Cream together butter, peanut butter, and sugar.
2. Add eggs one at a team, beating between each.
3. Add vanilla.
4. Sift together dry ingredients.
5. Slowly add dry ingredients to mixture.
6. Dough will be firm.
7. Wrap dough in plastic wrap and refrigerate at least 4 hours.
8. Can be refrigerated overnight.
9. Heat oven to 350°.
10. Roll out chilled dough and cut into desired shapes.
11. Sprinkle unbaked cookies with dry chocolate milk mix, if desired.
12. Bake on ungreased cookie sheet for 10-15 minutes.
13. Prep time includes refrigeration time.
Title: Milk Chocolate Peanut Butter Mousse
Ingredients:
- 6 heavy cream
- 1/4 chocolate-covered peanuts
- 1
- 1/3
Instructions:
1. Combine milk chocolate, peanut butter, heavy cream in a large heatproof bowl. Place bowl over a large saucepan with one inch simmering water and stir occasionally until mixture is melted and smooth (about 5 minutes). Remove the bowl from the saucepan, place in the fridge and then chill for about 2 hours.
2. Whip the mixture with a handheld mixer at medium-high speed until light and fluffy ( do not overbeat of mousse will be grainy ) spoon mixture into 4 bowls and garnish with chopped chocolate covered peanuts, and wallah you now have "Milk Chocolate Peanut Butter Mousse".
Title: Coconut Haystacks II
Ingredients:
- 2 coconut
- 1/2 powdered sugar
- 1 -2 egg
- 1 salt
Instructions:
1. Preheat oven to 400 degrees.
2. Combine all ingredients.
3. Roll into balls.
4. Bake on buttered cookie sheet for 15 minutes.
Title: Cherry-Ripe Chocolate Slice
Ingredients:
- 500 chocolate
- 5 Copha
- 1/2 cherries
- 14
- 1
Instructions:
1. Melt half the chocolate (using steam - a microwave will burn it!) and press into a slice tray that is layered with aluminium foil.
2. Refrigerate this till set.
3. Combine coconut, cherries, melted copha and condensed milk into a semi-solid sticky mess.
4. Add drops of food coloring till the mixture is pinkish.
5. Press this on top of the chocolate, pressing into the corners and flattening out using a cold spoon.
6. Refrigerate till set.
7. Melt the rest of the chocolate and cover the mixture, then refrigerate again till chocolate hard.
8. Remove the slice, foil and all, from the tray.
9. Remove the foil and cut into small squares.
10. Make sure you get all of the foil or your teeth will feel it!
11. Keep refrigerated.
Title: Almond Flour Brownies
Ingredients:
- 1/2 unsalted butter
- 1/2 eggs
- 1 vanilla extract
- 2 cornstarch
- 1 baking powder
- 2 sea salt
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F. Grease a 9-inch square pan; set aside.
2. Combine the melted butter and cocoa, stirring to combine. Add sugar, eggs and vanilla and beat until smooth. Add the flour, cornstarch, baking powder and salt and mix to combine.
3. Spread into the baking pan and bake 30 minutes.
Title: Favorite Apple Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 eggs
- 4 vanilla
- 1/4 baking powder
- 2 1/2 apples
- 2 1/2 cinnamon
- 2 -3
Instructions:
1. Combine the flour and baking powder.
2. Add sugar, oil, eggs, juice, and vanilla.
3. Mix on medium speed for 2 minutes.
4. Grease a tube pan and put half the batter in; arrange thin slices of apples around the pan; sprinkle with cinnamon and a little sugar.
5. Put the rest of the batter on top and repeat apples, cinnamon and sugar.
6. Bake about 1 1/2 hours at 325 degrees.
7. When almost cool, put a powdered sugar glaze on top.
8. Do not cover.
9. This has a cookie-like crunchy crust.
10. Freezes well.
11. It's also very good with no icing.
Title: Mocha Oatmeal Bars
Ingredients:
- 1 butter
- 2 margarine
- 3 light brown sugar
- 1 eggs
- 3 vanilla extract
- 2 1/4 quick-cooking oats
- 1 flour
- 1/2 baking soda
- 2 salt
- 2 sweetened condensed milk
- 1 butter
- 2 margarine
- 1/2 salt
- 1 walnuts
- 2
Instructions:
1. For the bars, preheat the oven to 350 degrees. Coat a 10x15-inch jelly roll pan with the spray.
2. Cream the butter and brown sugar in the large mixer bowl of an electric mixer at medium speed until light and fluffy. Add the eggs and vanilla, beating well. Combine dry ingredients in bowl. Mix into the butter mixture. Spread 2/'3 of the mixture in the pan.
3. Combine the chocolate chips, condensed milk, butter and salt in a medium Cook over low heat until the chocolate chips and butter melt and the mixture is smooth, stirring constantly. Stir in the walnuts and espresso powder. Spread evenly over the oats mixture. Mix the cocoa into the remaining 1/3 oats mixture. Spoon evenly over the top of the filling. Bake for 20 minutes. Cool. Cut into bars.
4. Yield: 5 dozen bars.
Title: St. Clement's Drizzle Cake
Ingredients:
- 3/4 butter
- 3/4 lemon
- 1 orange
- 1 milk
- 4 eggs
- 2 self-raising flour
- 3/4 granulated sugar
- 3
Instructions:
1. Preheat the oven to 180oC/fan 160oC/gas 4.
2. Grease and line the bottom of 1 large loaf pans or 2 small loaf pans.
3. Place the superfine sugar, butter and zest of the lemon and orange in a bowl and beat together until pale and creamy.
4. Add the milk, and then beat in the eggs, one at a time, with a spoon of flour to prevent the mixture from curdling.
5. Mix in the remaining flour.
6. Spoon into the prepared tin/tins and level the surface flat.
7. Bake in the oven for about 45 minutes for a large loaf or 30 minutes for the smaller loaves until they are golden and a skewer comes out clean when inserted into the center of the cake.
8. While the cake is cooking, place the lemon and orange juice in a saucepan, bring to the boil and allow to reduce in quantity to about 3 tablespoons. Leave to cool, and then stir in the granulated sugar so it just starts to dissolve.
9. As soon as the cake comes out of the oven, prick several times with a skewer, then slowly pour the lemon and orange sugar all over the top, letting it soak into the cake. Leave to cool completely in the tin before turning out and cutting into slices to serve.
Title: No Bake Cake
Ingredients:
- 12
- 2
Instructions:
1. Place 4 unwrapped Suzie Que's, 2 lengthwise next to each other and 1 at either end, on large dessert plate.
2. Press the cakes together and ice the top.
3. Repeat steps until cake is 3 Suzie Que layers tall.
4. Ice the entire cake and decorate as desired.
5. Refrigerate until time to serve.
Title: Dried Fruit Salad
Ingredients:
- 1 prunes
- 1 1/2 raisins
- 1 sultanas
- 1 1/3 pistachios
- 1/2 pine nuts
- 3/4 sugar
- 2 rose water
- orange flower water
Instructions:
1. Wash and dry fruit.
2. Combine ingredients in a large bowl.
3. Add enough water to cover.
4. Stir and refrigerate for 1-2 days, serve chilled.
Title: Pizzelles
Ingredients:
- 6 eggs
- 1 1/2 sugar
- 1 margarine
- 2 vanilla
- 3 1/2 all-purpose flour
- 4 baking powder
Instructions:
1. Beat eggs and sugar together until thickened and pale.
2. Add the cooled melted margarine and vanilla or anise.
3. Sift in flour and baking powder and mix until smooth.
4. Place a heaping Tbspn.
5. of batter in center of mold, close lid, and cook for 30-60 seconds.
6. Remove Pizzelle carefully with a fork and lay on flat surface till cool.
7. These can also be removed when done and rolled immediately into a cone shape, then cooled and filled with sweetened ricotta or whip cream.
Title: Sunshine Lemon Bars
Ingredients:
- 1 butter
- 1/2 egg
- 1 sweetened condensed milk
- 1 lemon juice
- 1/2
Instructions:
1. Preheat oven to 350 °F.
2. Stir together cake mix, butter and egg.
3. Spread mixture evenly into bottom of a 13x9-inch baking pan.
4. Blend together sweetened condensed milk and lemon juice.
5. Pour mixture over top of cake mix mixture.
6. Bake for 23 to 27 minutes.
7. Cool completely.
8. Cut into 1 1/2x3 1/4-inch bars.