lumicero/recipes-ing2inst huggingface dataset:
Title: Mixed Berry Cobbler
Ingredients:
- 4 mixed berries
- 1 1/2 sugar
- 1/2 butter
- 1 flour
- 2 baking powder
- 1/2 salt
- 3/4 milk
Instructions:
1. Mix berries and 1/2 cup sugar and set aside.
2. Melt butter in a 9 x 13 glass dish.
3. Combine all remaining ingredients and mix until lumps are gone. Pour batter over butter and spoon fruit on top.
4. Bake in a preheated 325°F oven for 50-60 minutes.
Title: All-American Chewy Chocolate Chip Cookies
Ingredients:
- 3/4 all-purpose flour
- 2 all-purpose flour
- 1/4 baking soda
- 1 salt
- 4 unsalted butter
- 1 unsalted butter
- 1/4 granulated sugar
- 1/4 light brown sugar
- 1 vanilla extract
- 1 water
- 1/4 - 1/2
- 1/2
- 3
Instructions:
1. With the rack positioned at the highest level, preheat the oven to 400ºF.
2. Combine the flour, baking soda, and salt and set aside.
3. With the mixer on low speed, combine the butter with both sugars, the egg yolk, vanilla, and water. (The small quantity of water makes a puffier cookie). Increase the speed to high and beat until thoroughly mixed and light.
4. With a spoon or dinner fork, combine the creamed mixture with the dry ingredients. (The batter appears crumbly, but as you combine the remaining ingredients, it will come together and clean the bowl.) Stir or hand kneed in the chocolate chips.
5. Using a heaping tablespoon of batter as a guide, make 13 evenly sized balls and place 2 inches apart onto a cookie sheet. Alternatively, using the tip of another poon, push the batter by heapin tablespoonfuls onto a cookie sheet in well-spaced rounded mounds.
6. Decrease the oven temperature to 350ºF. Bake the cookies for 5 minutes, then reverse the pan so the back is in the front. Increase the oven temperature to 375ºF. and bake for 4 to 5 minutes longer. The cookies appear golden brown with small pale centers. Cookies will complete cooking as they cool on the pan. The shorter baking time produces a chewier cookie.
7. Cool cookies in a pan on a wire rack for 2 minutes. Remove the cookies to a wire rack for complete cooling.
Title: Baked Apple Slices
Ingredients:
- 3 baking apples
- 3/4 sugar
- 1 cinnamon
- 1/4 nutmeg
- 1/4 ground ginger
- 1/4 apple cider
- 1/2 butter
- 1/2 raisins
- vanilla ice cream
Instructions:
1. Place apples in greased 1 quart baking dish.
2. Combine sugar, cinnamon, nutmeg, ginger and apple cider.
3. Pour over apples.
4. Dot with butter.
5. Sprinkle with raisins.
6. Bake uncovered at 350 degrees for 45-60 minutes or until apples are tender.
7. Serve warm over ice cream if desired.
Title: Cashew - Caramel Cookies
Ingredients:
- 1 2/3 all-purpose flour
- 1/2 salt
- 2 1/2 salted cashews
- 2 canola oil
- 8 unsalted butter
- 3/4 light-brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 pure vanilla extract
- 24 heavy cream
- 1/4
Instructions:
1. Preheat oven to 350°F Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.
2. Put cashew mixture, butter, and sugars in the bowl of an electrix mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
3. Shape dough into 1 1/2 inch balls; space 2-inches apart on 2 parchment lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6-7 minutes more. Let cool completely on sheets on wire rack,.
4. Melt caramels with cream in a small saucepan over low heat, stirring, Let cool. Using a spoon, drizzle over cookies; let set. Store in airtight containers in single layers.
Title: Chew Bread
Ingredients:
- 1/2 unsalted butter
- 1 light brown sugar
- 2 self-rising flour
- 4 eggs
- 2 vanilla
- 1 pecans
Instructions:
1. Put oven rack in middle position and prehead oven to 300 degrees, then butter a 9"x13" baking pan.
2. Whisk together brown sugar and flour in a large bowl until combined well, then whisk in eggs, melted butter, and vanilla until combined- Stir in pecans.
3. Pour batter into baking pan, smoothing top, and bake until edges are golden and puffed, about 35 minutes.
4. Cool in pan on a rack at least 10 minutes, then cut into 24 bars.
Title: Buttery Velvet Cut-Outs
Ingredients:
- 2 butter
- 8 cream cheese
- 2 sugar
- 2 vanilla
- 1 flour
- 4 1/2 powdered sugar
- 3 1/2 butter
- 3 shortening
- 1 vanilla
- 1/2 milk
- 1/4
Instructions:
1. To make cookies: Blend together butter and cream cheese; add sugar, egg yolks, and vanilla. Gradually add flour and chill for 2 hours. Roll out on a floured surface to 1/4" thick. Use cookie cutters to cut. Place on greased baking sheets (I use parchment paper). Bake at 350F for 10-12 minutes. Let cool completely before frosting.
2. To make frosting: Combine 1-1/2 C powdered sugar, butter, shortening, vanilla, and milk; beat until smooth. Add remaining sugar and beat on medium speed for 3 minutes until creamy. If using different food colorings, divide frosting and add flood coloring to each bowl. Frost cookies.
Title: The Next Best Thing to BRAD PITT
Ingredients:
- 1 flour
- 1/2 butter
- 1/4 sugar
- 2 cream cheese
- 1/2 sugar
- 2 instant chocolate pudding mix
- 1 Cool Whip
Instructions:
1. For the crust in a large glass or metal cake pan melt butter in the over.
2. In a bowl mix the flour, sugar and 2/3 of a bag of slivered almonds, then add the butter and mix well and press into the cake pan after letting it cool for a few minutes.
3. Bake at 350 degrees for 10-15 mins.
4. Until golden brown.
5. For the filling take the 2 packages of cream cheese and blend with 1/2 cup of sugar mix well and set aside.
6. Make the 2 boxes of pudding and add 1/2 of the container of Cool Whip.
7. Mix well and put in refrigerator.
8. After the crust has cooled put the cream cheese mix on the crust.
9. Spread evenly.
10. Now put the pudding mixture on top of that.
11. Spread evenly.
12. Top with remaining Cool Whip and top that with the remaining almonds.
13. Refrigerate for at least 1 hour.
Title: Mom's Cake
Ingredients:
- 1 chocolate pudding mix
- 1 chocolate chips
- 1
Instructions:
1. Cook the pudding according to the package directions.
2. Add the dry cake mix to the cooked pudding and mix well.
3. Pour into a greased and floured 8x12 inch pan.
4. Pour chips and nuts over the top.
5. Bake at 350 degrees for 1/2 hour I have also made this using a white or yellow cake mix and butterscotch pudding.
6. Use butterscotch chips for the top.
7. I also omit the nuts if I make it for my family, as 2 of us are allergic to nuts.
Title: Four Quarters Apple Cake
Ingredients:
- 150 sugar
- 150 butter
- 150 flour
- 3 eggs
- 3 -4 apples
- 1 pears
- baking soda
Instructions:
1. Preheat oven at 200C/400°F Grease a round non-stick cake tin and put the slices of fruits in the bottom.
2. Mix butter and sugar together and add the eggs one by one, mixing well until smooth.
3. Sieve flour with baking soda and add it progressively to the butter mixture.
4. Pour the mixture on top of the fruits and cook in the oven for 30 minutes.
5. Check the cake is done with a skewer.
6. Let the cake cool down before removing from the tin.
Title: Classic Buttercream Frosting
Ingredients:
- 5 flour
- 1 milk
- 2 granulated sugar
- 1 powdered sugar
- 1 -2 butter
- 1/2 vanilla
- salt
Instructions:
1. In double boiler stirring constantly cook flour and milk, to a soft or med paste, do not worry ! It will be OK if it gets thick to. You can do this step the night before also. I have even forgot to do this and put the recipe "on hold" until I had this done and cooled.
2. Put paste in bowl, cover, cool in refrigerator, about 1/2 hour or until cooled.
3. Put paste in mixer bowl, add sugar,butter, vanilla, salt and mix. Scrape and mix some more.
4. Mix some more until granulated sugar is dissolving. Let rest for 10-15 minutes. I know this sounds funny but the granulated sugar has to dissolve. Add any of your optional flavors now.
5. Mix for another minute, test for sugar granules between your index and thumb if no sugar crystals your done if not mix a short while longer.
6. If you use powdered sugar you do not have to mix as long, it will dissolve instantly.
7. optional, ways I have changed this recipe extract of your choice:
8. 1/2 of a lemon zest and 2 teaspoons lemon juice.
9. 1/4 cup cocoa powder and / or 1 teaspoon instant coffee or espresso powder, more or less to your taste.
Title: Roasted Peach Cupcakes
Ingredients:
- 6 sugar
- 1 ground nutmeg
- 4
- 1 1/4
- 1/4
- 1
- 1/2
Instructions:
1. Preheat oven to 500°F.
2. Line a sided sheet pan with parchment paper.
3. Halve peaches, remove pits and lay peaches cut-side-down on sheet pan; roast for 15 minutes.
4. Reduce oven temperature to 350°F.
5. Line 24 muffin cups with cupcake paper liners, or spray muffin tins with nonstick cooking spray.
6. Beat together cake mix, egg whites, peach nectar and oil; divide batter among muffin cups Cut each peach in half again and set a peach quarter atop each cupcake, skin-side-up.
7. Stir together sugar and nutmeg; sprinkle over cupcake tops.
8. Bake until cupcakes are firm, about 12 minutes.
9. Let cool completely before eating.
Title: Coffee-Caramel Crème Brûlée
Ingredients:
- 2 heavy whipping cream
- 1/4 coffee beans
- 1 sugar
- 1/2 water
- 2 half-and-half
- 8 salt
- 1/4 raw sugar
- 8
Instructions:
1. Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
2. Preheat oven to 325°F Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
3. Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
4. Arrange eight 2/3-to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
5. Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
6. Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.
Title: Christmas Tree Spritz
Ingredients:
- 1 shortening
- 3/4 sugar
- 1 egg
- 2 1/4 all-purpose flour
- 1/8 salt
- 1/4 baking powder
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Cream shortening, adding sugar gradually.
3. Add egg, sifted dry ingredients, flavoring, and a few drops of food coloring, if using. Mix well.
4. Fill a cookie press and form cookies onto ungreased cookie sheets, Decorate as desired. Bake for 10-12 minutes.
Title: Melting Moments
Ingredients:
- 125 butter
- 1 vanilla essence
- 2 icing sugar
- 3/4 plain flour
- 1/4 cornflour
- 30 butter
- 1/2 vanilla essence
- 1/2 icing sugar
- 1 milk
Instructions:
1. beat butter, essence and sifted icing sugar in a small bowl with electric mixer until light and fluffy.
2. stir in sifted flours.
3. spoon mixture into piping bag fitted with a 1cm fluted tube.
4. pipe 3cm rosettes about 3cm apart onto lightly greased over trays.
5. bake in a moderate oven about 10 minutes or until lightly browned.
6. cool on trays.
7. join cold biscuits with filling.
8. FILLING:.
9. beat butter, essence and sifted icing sugar in small bowl until light and fluffy.
10. beat in enough milk to make mixture spreadable.
11. can be made 2 days ahead, store in an airtight container, do not microwave, can freeze unfilled biscuits.
Title: Mini Nutty Streusel Cherry Pies
Ingredients:
- 2 flour
- 2 brown sugar
- 2 walnuts
- 2 butter
- 1/2 vanilla
- 1/8 cinnamon
- 6 cherry pie filling
- 15 miniature phyllo cups
Instructions:
1. Pre heat oven 350°F.
2. Combine streusel ingredients in a mini chopper or food processor.
3. Pulse until coarsely chopped.
4. Spoon approximately 1 tsp of pie filling into each phyllo shell.
5. Put 1/2 tsp of streusel topping on top of each little pie.
6. Bake for 15-20 minutes.
7. Serve immediately.
8. Enjoy!
Title: Moosewood Restaurant's Fat Free Carrot Cake
Ingredients:
- 2 carrots
- 1 1/2 brown sugar
- 1 3/4 water
- 1 sultanas
- 1 raisins
- 3 vanilla extract
- 1 plain flour
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1 mixed spice
- 1 salt
- 2 baking powder
- bicarbonate of soda
Instructions:
1. Combine carrots, sugar, water, raisins and vanilla in a saucepan. Simmer for 5 minutes, then remove from heat and let stand for at least 1 hour, preferably about 4 or 5.
2. Stir together the remaining ingredients in a bowl. Make a well in the centre, add the carrot mixture and stir until just mixed.
3. Spoon mixture into 2 x 12 piece muffin tins sprayed with oil.
4. Bake at 180 degrees Ceclius for about 10-15 minutes, or until a skewer inserted comes out clean. Do not overbake.
Title: Pumpkin With Dried Fruits
Ingredients:
- 1/2 pumpkin
- 2 raisins
- 4 prunes
- 4 sugar
- 4
Instructions:
1. Cut the pumpkin into big pieces.
2. Add all the ingredients and some water and put them in the preheat oven at 160-180 C for 50-60 minutes.
3. Sprinkle sugar and cinnamon when ready,.
4. It's even more delicous if the bottom of the pumpkin is burnt a little. Add the water on the pumpkin and it will have a nice color.
Title: Lemon Custards
Ingredients:
- 6 eggs
- 2 sugar
- 1 lemon juice
- 13 heavy cream
- 2 1/2
Instructions:
1. Preheat the oven to 300 degrees F.
2. Place eight 6 oz.
3. ramekins in a deep baking pan.
4. Put the yolks, eggs, and sugar in a bowl and whisk until smooth.
5. Stir in the lemon juice and the cream.
6. Pour the mixture through a very fine mesh strainer, then ladle into the ramekins.
7. Place the pan with the ramekins into the oven, then fill the pan with hot water about half-way up the sides of the ramekins.
8. (It's easier to fill the pan when it's already in the oven).
9. Cover the pan lightly with aluminum foil and bake for about 50 minutes.
10. You can tell they are done when, if you gently shake the pan, the sides are firm but the center of each ramekin, about the size of a quarter, is still jiggly like jello (not liquid!).
11. That's okay- I promise.
12. That means they are perfect.
13. Do not overcook, or your custard will taste like scrambled eggs.
14. Remove the custards from the water bath and refrigerate overnight, but for at least 6 hours.
15. As they chill, they will completely firm up.
16. Before serving, let them sit at room temperature for 15 minutes.
17. I like to serve these with a crisp cookie, like a gingersnap.
Title: Fruit Cobbler
Ingredients:
- 1/4 butter
- 1 flour
- 2 baking powder
- 8 sugar
- 3/4 milk
- 4 -5
Instructions:
1. Melt butter. Mix dry ingredients, add milk. Pour into a 8x8 baking dish sprayed with Pam. Add fruit. (DO NOT MIX TOGETHER) Sprinkle with sugar. Bake at 350* for 50 minutes. Serve hot with hard sauce or ice cream.
2. If there is any leftover, it tastes even better the next day!
Title: Spice Biscuits (cookies)
Ingredients:
- 110 unsalted butter
- 150 caster sugar
- 2 plain flour
- 225 mixed spice
- 1 ground cinnamon
- 1
Instructions:
1. Preheat oven to 180C (170C for fan ovens), 350F, gas mark 4 and grease a baking sheet or cookie sheet.
2. Beat the softened butter with the caster sugar until light and fluffy.
3. Add egg yolks and beat to combine.
4. In a separate bowl, combine the flour, mixed spice and cinnamon and whisk (or sieve).
5. Stir the spiced flour into the egg, butter and sugar mixture and knead lightly on a floured board to bring the dough together.
6. Roll out dough to 0.5cm (quarter of an inch) thickness on a floured board or surface and cut out into 2 inch rounds or whatever shapes you desire; Do not reroll dough too many times or biscuits will be tough.
7. Bake for 15 minutes or until very lightly browned at the edges then use a spatula to transfer biscuits to a wire rack to cool.
8. Store in an airtight container to retain crispness.
Title: Soft and Buttery Sugar Cookies
Ingredients:
- 1 unsalted butter
- 1 granulated sugar
- 1 confectioners' sugar
- 1 vanilla extract
- 3 eggs
- 2 unbleached all-purpose flour
- 2 baking soda
- 1 cream of tartar
- 1 sea salt
- 1
Instructions:
1. Preheat oven to 350 degrees F (325 for convection ovens).
2. Beat the butter and sugars on medium speed until fluffy (1-2 minutes). Add the oil, eggs, and vanilla and beat for another minute.
3. In a separate bowl, whisk together flour, salt, baking soda, and cream of tartar.
4. Slowly mix in flour mixture in two parts, on low until dough is just combined.
5. Form dough into a ball and wrap in plastic wrap and refrigerate 4 hours or overnight (this will make for a much flakier, tender texture, and gives time for the flavors to meld and mature. It will also make the dough much easier to handle).
6. Cut off sections of dough and roll into 1 inch balls. Place on ungreased cookie sheet spaced apart 2-3 inches.
7. Coat the base of a flat-bottomed glass in a thin smear of butter and dip in granulated sugar. Gently press the glass onto each dough ball until approximately 1/4 " thick (can be pressed thinner, which produces a slightly crisper, more delicate cookie).
8. Bake on rack in bottom third of oven and bake for 9-11 minutes. Light cookie sheets work best, but if using a dark cookie sheet, adjust oven temp to 325 and begin checking for doneness after 8 minutes or so. Cookies are done when they are *just* starting to darken slightly around the edges. (Try not to overcook--this may produce a "burnt butter" taste. Err on the side of underdone.).
9. Move promptly to cooling rack for 10 minutes before eating or storing. Enjoy!
Title: Cream Puff Pie
Ingredients:
- 1/2 water
- 1/4 butter
- 1/2 salt
- 1/2 all-purpose flour
- 2 eggs
- 3/4 sugar
- 1/3 all-purpose flour
- 1/8 salt
- 2 milk
- 2 eggs
- 1 vanilla extract
- 2 fresh raspberry
Instructions:
1. Crust: In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Spread in the bottom and halfway up the sides of a well-greased 9-inch pie plate. Bake at 400 F for 35-40 minutes. Cool completely.
3. Filling: Combine sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir a small amount into eggs; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Stir in vanilla. Cool.
4. Fold in 1 cup of whipped cream. Pour into the crust. Top with remaining whipped cream. Chill for 2 hours. Garnish with chocolate sauce and/or raspberries if desired.
Title: Baked Manju
Ingredients:
- 1 butter
- 1/2 butter
- 2 1/2 sugar
- 9 flour
- 1 red azuki bean paste
- egg
Instructions:
1. Preheat oven to 350°F Line baking sheet with buttered parchment.
2. In large bowl of electric mixer, cream butter and sugar; add flour and mix well.
3. Form dough into 2-inch balls.
4. Flatten each ball slightly and place 1 tablespoon of an in the center.
5. Fold dough over an and pinch the ends together.
6. Place filled dough balls on baking sheets, seam side down (smooth side up).
7. Brush tops with egg.
8. Bake for 40 minutes or until lightly browned on top.
Title: Coconut-lemon Mousse Cake
Ingredients:
- 1 coconut cream
- 1 unflavored gelatin
- 1/4 water
- 1 sweetened flaked coconut
- 1 chopped coconut
- 1 lemon slice
- 1/2
- 2/3
Instructions:
1. Coat an 8- or 9-inch springform pan with nonstick spray.
2. Scrape cream of coconut into a bowl.
3. Sprinkle gelatin over the water in a medium saucepan.
4. Let stand 1 minute, then stir with a heatproof plastic spatula over medium-low heat until gelatin granules completely dissolve and liquid.
5. begins to steam.
6. Stir in half the cream of coconut and heat just until warm, then stir into cream of coconut remaining in bowl.
7. Refrigerate, stirring occa- sionally, 20 minutes or until consistency of egg whites.
8. Meanwhile cut brown crust off frozen poundcake with a long knife so cake.
9. resembles a yellow brick.
10. Cut cake crosswise into 18 slices (see Tip).
11. Cut each slice diagonally to form 36 triangles.
12. Cover bottom of prepared pan with half the triangles, trimming to fit as needed (you may have some left if using an 8-inch pan).
13. Mousse: Stir a large spoonful of whipped topping into the gelatin mixture until combined.
14. Fold in remaining topping until blended.
15. Spoon 1 cup into a small bowl, cover, refrigerate and reserve.
16. Fold the chopped coconut and lemon curd into the remaining Mousse (see Note).
17. To assemble: Spoon half the mousse onto cake in pan; spread into an even layer.
18. Top with remaining cake, cut to fit, then remaining mousse.
19. Cover pan and refrigerate at least 5 hours or until mousse is firm.
20. Shortly before serving: Remove sides of pan.
21. Using 2 broad spatulas, lift cake off springform-pan base onto a serving platter.
22. Stir reserved mousse to soften.
23. Spread in a thin layer on top and sides of cake.
24. Press remaining 1 cup coconut onto sides and sprinkle on top; garnish with lemon slices.
Title: Awesome Kahlua Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 canola oil
- 1/2 water
- 1/2 eggs
- 4 Kahlua
- 3/4 cinnamon
- 1 chocolate chips
- 1 walnuts
- 1 confectioners' sugar
- 1 Kahlua
- 2 -4
Instructions:
1. Set oven to 350°F.
2. Set oven rack to second lowest position.
3. Generously grease and flour a bundt pan.
4. In a large bowl combine the cake mix with pudding mix, sour cream, oil, water, eggs, Kahlua and cinnamon; beat until well blended.
5. Stir chocolate chips and walnuts.
6. Pour into a greased and floured bundt pan pan.
7. Bake at 350°F for 45-60 minutes, or until the cake tests done.
8. For the glaze; mix confectioners sugar starting with 2 tablespoons Kahlua until smooth adding in more Kahlua until desired consistency is achieved.
9. Pour over cake.
Title: Butte Pasty Dough
Ingredients:
- 3 1/3 flour
- 1 1/3 shortening
- 1 butter flavor shortening
- 1 egg
- 1/2 white vinegar
- 1 sugar
- salt
- cold water
Instructions:
1. In a medium bowl, cut first two ingredients with a pastry cutter (or forks) until fine and crumbly.
2. In a 1 cup measuring cup (or see-through measuring cup) add egg, vinegar, salt and sugar.
3. Add enough cold water to make 1 cup, stir mixture well.
4. Stir liquid mixture into flour and shortening until combined.
5. Do not over-work dough or crust will be tough and not flakey.
6. Roll out, between plastic wrap works well.
7. Fill with your favorite pasty filling.
8. Bake at 350-375°F for approximately 60 minutes, or until crust is browned and filling is cooked.
9. *You can brush with an egg-wash before baking for a nice light brown crisp.
Title: Orange Creamsicle Dessert
Ingredients:
- 8 gelatin
- 1 boiling water
- 1/2 cold water
- 8 instant vanilla pudding
- 2 milk
- 22 skim milk
- 2 mandarin oranges
Instructions:
1. Dissolve gelatin in boiling water, stir in cold water. Chill until slightly thickened.
2. Prepare pudding according to package directions using milk, reserve 5 mandarin oranges for garnish. Fold remaining oranges, thickened gelatin and 1 cup whipped topping into prepared pudding.
3. Pour into ring mold or leave in a bowl. Chill 4 hours until set.
4. Unmold onto serving plate. Spoon remaining whipped topping in center of ring. Garnish with reserved mandarin oranges.