lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Crisp
Ingredients:
- 4 apples
- 2/3 - 3/4 brown sugar
- 1/2 flour
- 1/2 rolled oats
- 3/4 cinnamon
- 3/4 nutmeg
- 1/3 butter
Instructions:
1. Heat oven to 375.
2. Place apples in greased 9" square pan.
3. Blend remaining ingredients until crumbly.
4. Put over apples.
5. Bake 30-35 minutes until apples are tender and topping is brown.
6. Serve warm with milk, or ice cream, or whipped cream.
Title: Lemon Key Lime Cake
Ingredients:
- 1 instant lemon pudding
- 1 key lime juice
- 1/4 eggs
- 4 water
- 1 powdered sugar
- 3/4 key lime juice
- 2 butter
- 1/3
- 2
Instructions:
1. Mix all cake ingredients well.
2. Bake in a greased and floured bundt cake pan for about 35 to 45 minutes or until tests done with a toothpick.
3. Ovens vary so start testing at around 30 minutes.
4. While cake is cooling on a rack in the pan, make glaze by combining all ingredients.
5. Poke holes in the cake (still in the pan), then pour glaze over.
6. Let sit in the pan until glaze is absorbed, then turn out onto a plate.
Title: Strawberry Glazed Sour Cream Cake
Ingredients:
- 1/3 butter
- 1 sugar
- 3 sour cream
- 1/4 vanilla
- 1 flour
- 1 1/2 baking powder
- 2 salt
- 1/4 milk
- 1/3 frozen sweetened strawberries
- 1 cornstarch
- 1
Instructions:
1. Heat oven to 350°.
2. Combine butter and sugar in large bowl.
3. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg whites and continue beating until light and fluffy.
5. Stir in sour cream and vanilla.
6. Reduce speed to low; add flour, baking powder, salt and milk.
7. Beat just until combined.
8. Spread batter into greased and floured 8" square baking pan.
9. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
10. Cool completely.
11. Meanwhile, combine strawberries and cornstarch in a saucepan.
12. Cook over medium heat, stirring occasionally, until mixture boils and thickens, about 4 to 5 minutes.
13. Cool 15 minutes.
14. Spoon strawberry mixture onto cake, spreading evenly.
15. Cover and refrigerate until chilled for at least 2 hours.
16. Serve with whipped cream, if desired.
Title: Luscious Pears in Raspberry Sauce
Ingredients:
- 3 bosc pears
- 1/2 bartlett pears
- 1/4 mirin
- 2 nutmeg
- 1 cardamom
- 1 vanilla pod
- 1 salt
- of fresh mint
Instructions:
1. Preheat the oven to 350 degrees.
2. Cut the pears in half lengthwise, remove seeds, peel and core. Place the pears cut side down in an oven-proof baking dish.
3. Combine the juice, jam, mirin (or substitute), cinnamom, nutmeg or cardamom, vanilla pod piece and salt.
4. Pour this mixture over the pears; cover baking dish with aluminum foil.
5. Bake pears until soft, about 25 minutes.
6. Remover the vanilla pod and arrange the pears cut side up on a serving platter. Spoon remaining sauce from the baking dish over the pears. Garnish with mint leaves or verbena leaves if desired.
Title: Triple Chocolate Temptations
Ingredients:
- 3/4 unsalted butter
- 4 unsalted margarine
- 2 sugar
- 1 1/2 all-purpose flour
- 1/2 eggs
- 4 baking powder
- 2 salt
- 1/2 canola oil
- 1 1/2
- 1/2
- 2
Instructions:
1. Melt butter and chocolate squares in 2-quart saucepan over low heat, stirring occasionally, until smooth(6-10 minutes).
2. Cool 20 minutes.
3. Combine melted chocolate mixture, sugar, 1 cup flour, cocoa, eggs, baking powder and salt in a large mixer bowl.
4. Beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour and 1-1/2 cups chocolate chips by hand.
5. Cover; refrigerate for at least 2 hours.
6. Heat oven to 350ºF.
7. Shape level teaspoonful of dough balls. Place 2" apart on ungreased cookie sheets. Bake for 7-9 minutes or until edges are set and cookies begin to crack on top.
8. Let stand 2 minutes; remove from cookie sheets.
9. Cool completely.
10. Melt 1/2 cup chocolate chips and canola oil in small microwave-safe bowl on HIGH for 1 minute. Stir until chips are melted. Drizzle mixture over cooled cookies. Let stand until chocolate is set(at least 30 minutes). Store in airtight conatiner up to 3 days.
11. *TIP: For a fresh-baked flavor after storage, place cookie on paper towel; microwave on HIGH for 5 seconds.*.
12. **Omit drizzle and sprinkle with sifted powdered sugar.**.
Title: Three layer Pineapple squares
Ingredients:
- 2 1/2 margarine
- 1/2 icing sugar
- 2 1/2 margarine
- 1/2 egg
- 1 crushed pineapple
- 1
Instructions:
1. For the first layer mix the graham wafer crumbs with the 1/2 cup melted margarine, press into an 8x8 inch baking pan and cook for about 10 mins.
2. For the second layer mix the icing sugar, margarine and egg together.
3. When graham crust is cool spread the second layer on top.
4. For the third layer, mix the well drained pineapple with the already whipped whip cream and put on the second layer.
5. Sprinkle with graham wafer crumbs and refrigerate.
Title: Filipino Flan
Ingredients:
- 14 sweetened condensed milk
- 12 evaporated milk
- 8 brown sugar
- 1 water
- 1/8
Instructions:
1. Mix together in one bowl the condensed milk, evaporated milk, and egg yolks. Gently mix together with a spatula until all egg yolks are broken and mixed with the milk. Do not beat or whip!
2. Leave to the side.
3. Take brown sugar and water and melt over low heat.
4. Do not stir.
5. When sugar mix is a syrupy consistency, pour into baking dish.
6. No butter or oil necessary for baking dish.
7. Pour batter in gently.
8. Bake 350 degrees for 45 minutes in water bath.
9. When done let cool.
10. Use knife to separate flan from sides, then turn upside down on serving plate.
11. Serve chilled.
Title: Cream Cheese Baked Bananas
Ingredients:
- 3 butter
- 6 bananas
- 8 cream cheese
- 1/4 dark brown sugar
- 1/2 dark rum
- 3 ground cinnamon
- 1/4
Instructions:
1. Preheat oven to 325º.
2. Heat butter in skillet over medium heat until melted.
3. Cook bananas in butter, a few at a time, until brown on both sides; gently remove.
4. Place cream cheese, brown sugar, whipping cream, rum and cinnamon in blender container.
5. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute.
6. Arrange half of the bananas in ungreased 8-in. square or rectangular baking dish.
7. Spread half of cream cheese mixture over bananas; top with remaining bananas and cream cheese mixture.
8. Bake uncovered until corners are bubbly, 20 to 25 minutes.
9. Serve warm.
Title: Whoopie Pies -- Another One!
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1 table salt
- 1/2 light brown sugar
- 1 unsalted butter
- 8 egg
- 1 vanilla extract
- 1 buttermilk
- 1 unsalted butter
- 12 confectioners' sugar
- 1 1/4 vanilla extract
- 1 1/2 table salt
- 1/8 marshmallow cream
- 2 1/2
Instructions:
1. For the cakes:
2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
3. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.
4. With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla.
5. Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter final stir.
6. Using 1/3-cup measure, scoop 6 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart.
7. Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating pans halfway through baking.
8. Cool completely on baking sheets, at least 1 hour.
9. For the filling:
10. With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes.
11. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)
12. Dollop 1/3 cup filling on center of flat side of 6 cakes. Top with flat side of remaining 6 cakes and gently press until filling spreads to edge of cake.
13. Whoopie pies can be refrigerated in airtight container for up to 3 days.
Title: Easy Lemon Mousse
Ingredients:
- 2 instant lemon pudding
- 4 milk
- 2 raspberries
- 1/2
Instructions:
1. In a medium bowl, stir together pudding and milk. Set aside.
2. Fold whipped cream into pudding and serve in small bowls or cocktail glasses garished with raspberries and butter cookies.
Title: Orange Cookies
Ingredients:
- 1 butter
- 1/2 canola oil
- 1 1/2 sugar
- 3 eggs
- 7 flour
- 3 baking powder
- 2 oranges
- 2 vanilla extract
- 2 -3 powdered sugar
- 1/4 - 1/2 vanilla extract
- 1
Instructions:
1. Pre-heat oven to 350°F.
2. Cream together the butter(works better if it is chilled) oil, and sugar.
3. While mixing the above add one egg at a time.
4. Add baking powder, zest, juice, and vanilla.
5. Slowly add in the 7 cups of flour after they have been sifted and mix until dough forms.
6. Refrigerate dough for 15 minute.
7. I grab about a 1 1/2 inch ball of dough and roll into a ball in my hand and then separate them. Then I roll out each ball with my hands to create about a three inch long dough strands, and then you twist the two together and place them on an ungreased cookie sheet.
8. Bake for 13-15 minutes.
9. Glaze Directions (wait till cookies cool):
10. Mix 2-3 cups powdered sugar with orange juice (approx 1/4 -1/2 cup) until you get the glaze how you want it, I like it a bit thicker so I have more sugar and more orange.
11. Add the vanilla and mix.
12. You can either dip the top half of the cookie into the glaze or you can brush on the glaze.
13. Let them set on cooling rack, then you have the option to eat, serve or store!
Title: Bittersweet Chocolate Mousse Cake(ATK)
Ingredients:
- 12 unsalted butter
- 1 unsalted butter
- 12 unbleached all-purpose flour
- 1 bittersweet chocolate
- 1 vanilla extract
- 8 eggs
- 1/8 table salt
- 2/3 light brown sugar
Instructions:
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Butter sides of 9-inch spring-form pan; flour sides and tap out excess. Line bottom of pan with parchment or waxed paper round. Wrap bottom and sides of pan with large sheet of foil.
2. Melt 12 tablespoons butter and chocolates in large bowl over large saucepan containing about 2 quarts barely simmering water, stirring occasionally, until chocolate mixture is smooth. Cool mixture slightly, then whisk in vanilla and egg yolks. Set chocolate mixture aside, reserving hot water, covered, in saucepan.
3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds; add half of crumbled brown sugar, beat at high speed until combined, about 30 seconds, then add remaining brown sugar and continue to beat at high speed until soft peaks form when whisk is lifted, about 2 minutes longer. Using whisk, stir about one-third of beaten egg whites into chocolate mixture to lighten it, then fold in remaining egg whites in 2 additions using whisk. Gently scrape batter into prepared springform pan, set springform pan in large roasting pan, then pour hot water from saucepan to depth of 1 inch. Carefully slide roasting pan into oven; bake until cake has risen, is firm around edges, center has just set, and instant-read thermometer inserted into center registers about 170 degrees, 45 to 55 minutes.
4. Remove spring-form pan from water bath, discard foil, and cool on wire rack 10 minutes. Run thin-bladed paring knife between sides of pan and cake to loosen; cool cake in springform pan on wire rack until barely warm, about 3 hours, then wrap pan in plastic wrap and refrigerate until thoroughly chilled, at least 8 hours. (Cake can be refrigerated for up to 2 days.).
5. To unmold cake, remove sides of pan. Slide thin metal spatula between cake and pan bottom to loosen, then invert cake onto large plate, peel off parchment, and re-invert onto serving platter. To serve, use sharp, thin-bladed knife, dipping knife in pitcher of hot water and wiping blade before each cut.
Title: Russian Cream
Ingredients:
- 3/4 sugar
- 1 unflavored gelatin
- 1/2 cold water
- 1 sour cream
- 1 1/2 vanilla
- 1
- 4 -5
Instructions:
1. Combine sugar and gelatin in saucepan; stir in water and let stand 5 minutes. Stirring constantly, bring to a boil. Remove from heat; stir in whipping cream.
2. Stir vanilla into sour cream in a bowl. Add to hot mixture slowly until well mixed. Pour into a bowl or mold. Chill, covered, at least 4 hours or
3. overnight. Serve over fruit.
Title: Italian Pastry Twists
Ingredients:
- 2 1/4 flour
- 1 egg
- 1 salt
- 2 granulated sugar
- 1 1/2 vanilla extract
- 2 butter
- 3 -4 sherry wine
- marsala
- powdered sugar
Instructions:
1. Sift flour into large mixing bowl.
2. Add egg, salt, sugar, vanilla and melted butter.
3. Mix with your hands until the mixture starts to come together.
4. When the dough becomes stiff, add enough sherry to make it soft and pliable.
5. Knead until smooth.
6. Warp in plastic wrap and chill for 1 hour.
7. Roll out pastry thin on lightly floured surface.
8. Cut into 40 strips 7 by ½ inches.
9. Tie each loosely into a knot.
10. Heat oil in pan to 375 degrees.
11. Deep fry the knots in batches for 2-3 minutes, until puffed up and golden.
12. Drain knots on paper towels.
13. Dust generously with powdered sugar.
14. Serve hot or cold.
Title: Lemon Souffle
Ingredients:
- 2 eggs
- 1/4 lemon juice
- 2 lemon zest
- 6 artificial sweetener
- 12 fat-free evaporated milk
Instructions:
1. Preheat oven to 350.
2. Beat egg whites until stiff.
3. In a separate bowl, mix all other ingredients together and gently fold in egg whites.
4. Pour into a 2-quart casserole or souffle dish and place dish in a baking pan. Pour hot water into baking pan until it reaches halfway up sides of souffle dish.
5. Bake for 35 minutes.
Title: Anise/Licorice Cupcakes With Fluffy White Frosting
Ingredients:
- 2 cake flour
- 2 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 1 1/2 sugar
- 1 Flavored Sugar or Splenda
- 3 milk
- 2 sugar
- 1 1/2 cream of tartar
- 1/2 salt
- 1/8 water
- 1/3 light corn syrup
- 2 vanilla extract
- 1
- 1/2
Instructions:
1. Cupcakes: Preheat oven to 350 degrees. Combine the flour, baking powder, and salt and sift on to wax paper, set aside.
2. Beat butter and sugar in a mixing bowl till smooth and well blended. Stir in extract and milk add to butter mixture alternating with the flour mixture.
3. In a clean blow beat egg whites till stiff but still moist. Fold in gently 1/3 of the white into the batter, continue to fold in the remainder of the whites.
4. Pour into cupcake tins lined with paper cupcake holders. Pour 3/4 of the way. Bake for 20 minutes.
5. Meanwhile prepare Fluffy White Frosting: Combine all ingredients except vanilla and anise in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in vanilla and anise extract.
6. Cool completely then frost with a white frosting and top with your choice of licorice candy.
Title: Fried Apples
Ingredients:
- 8 jonathan apples
- 3 oleo
- 3 brown sugar
- 1/8 nutmeg
Instructions:
1. Allow at least 2 jonathan apples per person. Quarter, core and peel (if desired). Slice.
2. Melt 2-3 tablespoons oleo in fry pan. Add apples, 2-3 tablespoon brown sugar and just a sprinkle of nutmeg.
3. Cook until done, stirring occasionally.
Title: Honey Seed Fritters
Ingredients:
- 2 sesame seeds
- 2 -3 honey
- 1 3/8 flour
- 1 water
- 2 olive oil
Instructions:
1. preheat the oven to 350 degrees. place the sesame seeds on a baking sheet and bake for a couple of minutes. place in a saucer.
2. sift the flour into a bowl and make a well in the center. slowly add the water and 1 tablespoon of honey, stirring as you go until you have a runny dough.
3. heat 2 tablespoons of olive oil in a small frying pan and pour in about a quarter of the dough mixture. as it cooks it will thicken.
4. turn the fritter over several times to brown both sides. remove from heat and place on a paper towel on a plate. repeat with the other portions of the mixture.
5. pour the remaining honey over the fritters. use tongs to pick up each fritter and coat it in the sesame seeds. eat while still warm, with your fingers or a fork.
Title: Del Monte Fruit Crumble
Ingredients:
- 28 all-purpose flour
- 14 brown sugar
- 1/2 cinnamon
- 1/2 butter
- 1/4
- 1/3
Instructions:
1. Place fruit in a 8x8 inch pan.
2. Combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly and moist; sprinkle over fruit.
3. Bake at 375 degrees for 30 minutes or until topping is crisp and golden. Serve warm.
Title: Brazilian Coconut-Cheese Drops
Ingredients:
- 1 sweetened condensed milk
- 2 flaked coconut
- 2 pecans
- 2 parmesan cheese
- 1/3 granulated sugar
Instructions:
1. Preheat oven to 325*. Mix all ingredients together, except the granulated sugar. Shape into 3/4" balls and place 1" apart on a greased cookie sheet.
2. Bake @ 325* for 7-9 minutes, until golden.
3. Immediately roll in granulated sugar to coat. Cool on racks.
Title: Pineapple Cake
Ingredients:
- 2/3 butter
- 2 margarine
- 1/2 sugar
- 3 milk
- 4 flour
- 1 eggs
- 2 baking soda
- 1/4 cream of tartar
- 1 cornstarch
- 3 sugar
- 1 butter
- 1/2
- 20
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and sugar together.
3. Add eggs one at a time, beating thoroughly after each egg is added.
4. Sift dry ingredients and add alternately with the milk to creamed sugar-egg.
5. Pour in two greased 8-inch tins.
6. Bake for 30 to 35 minutes.
7. Cool and fill.
8. Filling: Put first three ingredients in a small sauce pan.
9. Mix well and add the rest.
10. Cook over low heat, stirring/whisking constantly until thick.
11. Cool before filling/frosting cake.
Title: Cappuccino Pudding
Ingredients:
- 4 instant coffee granules
- 1 boiling water
- 1 1/2 skim milk
- 1 sugar-free instant chocolate pudding mix
- 1/2 ground cinnamon
- 1 Cool Whip Free
- Cool Whip
Instructions:
1. Dissolve coffee in water; set aside.
2. In a mixing bowl, combine milk, pudding mix, and cinnamon.
3. Beat on low speed for 2 minutes.
4. Stir in coffee.
5. Fold in Cool Whip.
6. Spoon into serving dishes.
7. Garnish with Cool Whip and wafer crumbs.
Title: Chocolate Pistachio Cookies
Ingredients:
- 1/2 sugar
- 2 pure vanilla extract
- 3 coarse salt
- 4 bittersweet chocolate
- 1 vegetable shortening
- 1/8
- 1
- 6
- 1
Instructions:
1. Make filling:
2. Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside.
3. Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch, about 2 minutes.
4. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup.
5. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes.
6. Reduce speed to medium; drizzle in melted chocolate.
7. Refrigerate until firm, about 45 minutes.
8. Make cookies:
9. Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment.
10. Mix on medium speed until smooth.
11. Mix in the egg white, vanilla, and salt.
12. Preheat oven to 350 degrees.
13. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10).
14. Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart.
15. Bake cookies until firm and golden around edges, about 10 minutes.
16. Transfer on parchment to a wire rack, and let cool completely.
17. Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies.
18. Freeze 1 hour.
19. Make glaze:
20. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat.
21. Add shortening; stir until combined.
22. Let cool, stirring, until mixture is lukewarm.
23. Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl.
24. Transfer to a wire rack set over a baking sheet.
25. Garnish with slivered pistachios.
26. Refrigerate until set, 5 minutes.
27. Cookies can be refrigerated in single layers in airtight containers up to 3 days.
Title: Yellow Cake in a Mug
Ingredients:
- 6 flour
- 4 sugar
- 1/8 baking powder
- 1 egg
- 3 water
- 3 vanilla extract
- 1
Instructions:
1. Add dry ingredients in coffee mug and stir together.
2. Stir in the egg, water, oil, and vanilla extract.
3. Microwave for 3 minutes.
Title: Salted Cream Cheese Caramel Frosting
Ingredients:
- 1 sugar
- 4 water
- 2 light corn syrup
- 1/2 heavy cream
- 2 butter
- 1/2 lemon juice
- 1/2 kosher salt
- 12 sea salt
- 6 butter
- 4 -5 cream cheese
- 3/4 powdered sugar
Instructions:
1. Combine the sugar, water and corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes. Do not open lid.
3. After 3 minutes, remove the lid, increase the heat to medium and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn. Stirring forms sugar crystals and it will become grainey.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. Carefully pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. Stir the mixture; add the butter, lemon juice and salt. Stir, again, until combined.
7. Pour caramel into a heat-proof measuring cup. Stir occasionally and allow to cool until thickened and warm to the touch, about 20 minutes.
8. Beat butter and cream cheese at medium speed until creamy.
9. Add 4 cups sifted powdered sugar into the butter/cream cheese mixture and beat to combine.
10. Add 3/4 cup of the prepared salted caramel and beat to combine.
11. Add additional powdered sugar until the frosting is the sweetness and consistency desired.
Title: Cracker Barrel Baked Apple Dumplin'
Ingredients:
- 1 frozen puff pastry
- 1 white sugar
- 3/8 ground cinnamon
- 3 ground nutmeg
- 1 egg
- 1 granny smith apples
- 4 confectioners' sugar
- 1 vanilla extract
- 1 milk
- 3 pecans
- 2/3 brown sugar
- 2/3 all-purpose flour
- 2/3 butter
- 5
Instructions:
1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet.
2. Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, to make 8 - 6 inch squares.
3. In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg.
4. Brush a pastry square with beaten egg.
5. Place 1 tablespoon bread crumb mixture in center.
6. Place one apple half, core side down, over bread crumbs.
7. Top with another tablespoon of mixture.
8. Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples.
9. Brush each dumpling with beaten egg.
10. Top with Pecan Streusel.
11. Place in preheated oven for 15 minutes, then reduce heat to 350°F (175°C) and continue baking 25 minutes more, until lightly browned.
12. Drizzle with icing.
13. Let cool completely at room temperature.
14. PECAN STREUSEL: In a small bowl, combine 2/3 cup chopped toasted pecans, 2/3 cup packed brown sugar, 2/3 cup all-purpose flour and 5 tablespoons melted butter. Mix with a fork until mixture resembles moist crumbs. Use as directed in recipe. Make more or less as desired.
15. To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day.
Title: Matcha Affogato
Ingredients:
- 1 vanilla ice cream
- 1 water
- 1 1/2
Instructions:
1. Measure out 1 teaspoon of matcha powder and 1.5 oz of water at 175F (80C) into a bowl and whisk until clumps are completely dissolved.
2. Scoop the vanilla ice cream in a cup or a small bowl.
3. Pour the warm matcha shot over the ice cream and enjoy!