lumicero/recipes-ing2inst huggingface dataset:
Title: Apricot Butter Cake
Ingredients:
- 1 butter
- 3/4 sugar
- 1 3/4 eggs
- 3 water
- 1/2 self-rising flour
- 2 3/4
Instructions:
1. Drain apricot halves. Mash apricots to make 1/2 cup and reserve the juice.
2. Cream butter and gradually add sugar until creamed well together.
3. Add 3 unbeaten eggs, one at a time, and beat well after each.
4. Combine 1/2 cup of water with apricots and 1/2 cup of apricot juice.
5. Add alternately with flour to the creamed mixture, beginning and ending with dry ingredients and blend well after each.
6. Pour into 2 9-inch round layer pans, well greased and lightly floured on the bottom.
7. Bake at 375 degrees for 35 to 40 minutes.
8. Cool and frost with your favorite cream cheese icing *optional*.
Title: Lower-Cal Blackberry Cobbler
Ingredients:
- 3 frozen blackberries
- 5/8 Splenda sugar substitute
- 1/8 flour
- 1 flour
- 1/2 Splenda sugar substitute
- 1/2 baking powder
- 1/2 salt
- 1/2 skim milk
- 6 unsalted butter
- 1 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix first three ingredients (blackberries, 5/8 cup Splenda and 1/8 cup flour) and add to an 8x8 glass baking dish.
3. For the batter, combine the remaining 1 cup flour, 1/2 cup Splenda, baking powder and salt. Mix well with a fork and add milk and melted butter.
4. Cover the blackberry filling with the batter, using a spoon to smooth it out to the edges of the pan.
5. Sprinkle with remaining brown sugar Splenda, cinnamon and nutmeg.
6. Bake for 1 to 1-1/2 hours or until batter is crisp and cooked all the way through.
7. Allow to cool.
8. Serve warm with vanilla ice cream.
Title: Elswet's Girl Party Cream Cheese Cake
Ingredients:
- 3 all-purpose flour
- 3 white sugar
- 6 eggs
- 12 margarine
- 1 cream cheese
- 1 salt
- 1 vanilla extract
- 1 butter
- 1/4 confectioners' sugar
- 2 pure vanilla extract
- 3
- 1
Instructions:
1. CAKE.
2. Cream margarine, cream cheese and sugar.
3. Add and mix in the eggs one at a time.
4. Add flour slowly and add extracts.
5. Place in greased and floured square pan and place in cold oven.
6. Bake at 300 for 1 1/2- 1 3/4 hours, or until done.
7. Will be brown on top and inserted fork will come out clean.
8. STANDARD BUTTER CREAM ICING/FROSTING.
9. Cream the butter and gradually work in 1/2 cup of the sugar, beating well, then add the remaining sugar alternately with the cream, still beating constantly.
10. Then add the vanilla and a little coloring, if you like.
11. Fruit juices may be used in place of the cream, in which instance omit the vanilla.
12. If orange juice is used add a small amount of finely grated orange rind, or lemon rind with lemon juice.
Title: Ma'amoul
Ingredients:
- 2 flour
- 100 butter
- 2 sugar
- 1 rose water
- 2 milk
- 100 pistachio nuts
- 1 sugar
- 1 rose water
Instructions:
1. First make the pastry, by rubbing the butter into the flour and sugar until it resembles fine breadcrumbs, then add the rose water and milk. This should now be a smooth dough.
2. Make the filling by chopping the pistachios into small pieces and mixing with the sugar and rose water.
3. Take a small piece of pastry dough and flatten into a 3mm thick circle, using your hands (not a rolling pin). Pull three sides up and seel into a small bowl shape, put into the 'bowl' 1 tsp of the pistachio mixture. Then pull up the sides and seal in a 'twist' and the top - like a little bag. Turn over and lightly press down to flatten slightly into a circle, then using a tooth pick make a flower shape on the top. (or just a few small holes if you want.).
4. Repeat step 3 with remaining dough and mixture.
5. Bake at about 180C for about 10 - 15 minutes until VERY light brown. (they should still be soft and will harden up as they cool.).
Title: Old-Fashioned Congress Cake
Ingredients:
- 2 green apples
- 1 molasses
- 1 sugar
- 1 egg
- 3/4 shortening
- 1 cinnamon
- 1 milk
- 1 1/2 baking soda
- 2 1/2 flour
Instructions:
1. Preheat oven to 350°F.
2. Cook apples in molasses until thick; cool.
3. Add remaining ingredients; mix well. Spread in 9 inch square pan. Bake in preheated 350°F oven for 30 to 35 minutes or until cake tests done.
Title: Delicious Buttery Pecan Crescents
Ingredients:
- 2 butter
- 2 powdered sugar
- 2 pecans
- 4 flour
- 5
Instructions:
1. Cream Butter, then add powdered sugar slowly and then vanilla.
2. Add four alternately with chopped nuts, beating well.
3. Mold into crescents.
4. Bake at 350 for about 15-20 minutes.
5. When cool, sprinkle with powdered sugar.
Title: Shortcakes and Vanilla Cream
Ingredients:
- 4 frozen blueberries
- 2 raspberries
- 2 1/4 sugar
- 1/2 biscuit mix
- 2 milk
- 3 sugar
- 1 butter
- 1 honey
- 3/4 ground cinnamon
- 1/3 sour cream
- 2 milk
- 1/4 sugar
- vanilla extract
Instructions:
1. Heat oven to 425°F.
2. Combine fruit and 2 tablespoons sugar in large bowl; toss lightly.
3. Set aside.
4. Combine biscuit mix, 1/2 cup milk, 2 tablespoons sugar, honey butter.
5. and cinnamon in medium bowl; stir just until moistened.
6. Spoon 6 mounds batter onto lightly greased baking sheet.
7. Bake for 10 to 12 minutes or until golden brown.
8. Meanwhile, combine sour cream, 1/3 cup milk, 2 tablespoons sugar and.
9. vanilla in small bowl with wire whisk; mix well.
10. To serve:
11. place 1 shortcake on each dessert plate or bowl; top with 1/3 cup.
12. fruit and 1/4 cup sauce.
Title: Diabetic Applesauce Brownies
Ingredients:
- 1/3 unsweetened applesauce
- 1/2 sugar
- 1/2 sugar substitute
- 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 eggs
- 2 vanilla
- 1
- 1/4
Instructions:
1. Preheat oven to 375 degrees.
2. In a bowl combine oil, applesauce, and cocoa.
3. Mix in sugar.
4. Blend in the eggs and vanilla.
5. In another bowl, combine the dry ingredients.
6. Add the dry ingredients to the liquid mixture.
7. Pour in a 9 inch square pan.
8. Sprinkle nuts on top if desired.
9. Bake in oven for about 20-30 minutes.
Title: Butter Cookies
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 2 flour
- 1/2 salt
Instructions:
1. Cream the butter, add the sugar, and beat until light.
2. Add sifted dry ingredients gradually; mix well.
3. Chill overnight.
4. Shape into 1/2" balls.
5. Bake at 350 degrees about 10 minutes. Done when the bottoms of the cookies are lightly browned.
Title: Eskimo Cookies
Ingredients:
- 3/4 butter
- 3/4 sugar
- 1 water
- 1/2 vanilla extract
- 3 quick oats
- 2 confectioners' sugar
Instructions:
1. Beat butter well. Add sugar and mix.
2. Add water, vanilla and cocoa and mix.
3. Add and mix in the oats last.
4. Refrigerate for at least 2 hours or overnight.
5. Shape mixture into 36 (3 dozen) walnut-sized balls and roll in confectioners sugar.
6. Keep cookies refrigerated until ready to serve.
Title: Banana and Peanut Butter Baked Doughnuts
Ingredients:
- 1/2 banana
- 3 light brown sugar
- 1/3 milk
- 1 ground cinnamon
- 1/2 salt
- 1/4 egg
- 1 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1/4 unsalted butter
- 1/3 powdered sugar
- 1 milk
- 1/4 salted peanuts
- 2
- 1/4
Instructions:
1. Preheat the oven to 350oF, use a pastry brush to grease a mini doughnut pan with vegetable oil.
2. In a medium bowl mix the mashed banana, vegetable oil, sugar, milk, cinnamon, salt and eggs until smooth. Add the flour, baking soda and baking powder then fold in until just combined. Spoon into the greased doughnut pan, filling each cavity about half-way with batter. Bake for 8-10 minutes until well-risen and the doughnuts spring back when poked. Remove from the oven and turn out onto a wire rack to cool completely. Wash the doughnut pan before greasing and repeating the filling and baking with the remaining batter.
3. Glaze:
4. In a small pot, heat the peanut butter and butter together over a low heat, stirring constantly. Once melted, take off the heat and stir in the powdered sugar and milk.
5. Decorate:
6. Dip the baked doughnuts into the warm glaze and place onto a baking tray. Sprinkle with chopped peanuts, if desired. Keep in an airtight container for up to 5 days.
Title: Moroccan Almond Pastry
Ingredients:
- 2 sugar
- 4 cinnamon
- 1/4 sweet unsalted butter
- 5 egg
- 1 phyllo dough
- 12 honey
- 1
- 1/2
- 3
Instructions:
1. Combine the almonds, sugar, & cinnamon in a bowl. Gently melt the butter until just hot then add the almond mixture. Stir continuously until the mixture browns slightly, remove from heat.
2. Let the mixture cool then briskly beat the egg in with it. Preheat the oven to 400 degrees.
3. Note: Make sure to keep the phyllo dough under a damp towel or it will dry out.
4. Fold each phyllo dough in half making a long thin strip. Place 2 tbsp of mixture at one end & make a triangle packet by folding one side over the filling, continue until the last section. Brush the last fold with egg yoke to seal. Set aside --.
5. Heat the oil & fry the triangles on each side for 1 minute. Finish cooking in the oven for 3 minutes. Place the triangles in a serving dish & pour the heated honey over them.
Title: American Chocolate Cake
Ingredients:
- 4 shortening
- 1 butter
- 2 vanilla
- 2 cake flour
- 2 sugar
- 1 1/2 baking powder
- 1 baking soda
- 1 salt
- 1 milk
- 4 eggs
Instructions:
1. Preheat oven to 350°F.
2. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla.
3. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.
4. Spread mixture in two greased and floured 9-inch round cake pans. Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.
Title: Flaky Pie Crust
Ingredients:
- 2 salt
- 1 butter
- 2/3
- 5 -6
Instructions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Sift flour with salt; cut in shortening until mixture resembles fine meal.
3. Sprinkle with cold water a tablespoon at a time, mixing lightly with a fork until all the flour is moistened.
4. Form dough into a ball.
5. Divide in half.
6. On a lightly floured board, roll each ball to 1/8 inch thickness.
7. Fit pastry loosely into pie plates.
8. Prick bottom and sides with fork.
9. Trim and flute edges.
10. Bake 15 to 18 minutes or until golden brown.
Title: Walnut Hummingbird Cake
Ingredients:
- 3 all-purpose flour
- 2 cinnamon
- 1 baking soda
- 1 salt
- 1 granulated sugar
- 1 light brown sugar
- 3 eggs
- 1 vanilla extract
- 2 fresh pineapple
- 1 california walnut
- 2 unsalted butter
- 1 cream cheese
- 3/4 vanilla extract
- 1 1/2 confectioners' sugar
- 1 california walnuts
- 1 1/2
Instructions:
1. Preheat the oven to 350°F Butter and flour three 9-inch round cake pans. Cover the bottom of each pan with a round of parchment paper or waxed paper, cut to fit, pressing the paper snugly over the bottom of the pan.
2. Combine the flour, cinnamon, baking soda and salt, then sift them together into a bowl or on to a large sheet of waxed paper; set aside.
3. Put the granulated sugar and brown sugar in a large mixing bowl, add the eggs, and stir vigorously until smoothly blended with the sugar. When the eggs and sugars are blended, whisk in the oil and vanilla. Add the flour mixture all at once and stir just until moistened and the ingredients are evenly combined. Do not beat. Add the pineapple, banana, and walnuts, and stir just until blended.
4. Divide the batter among the three prepared cake pans, spreading it evenly. After filling the pans, give each one a bang on the countertop, to dislodge any air bubbles in the batter. Bake for 25-30 minutes, or until the cakes spring back when pressed gently with your finger and a toothpick or cake tester inserted in the center of a layer comes out clean.
5. Cool in the pans for 5 minutes, and then turn the layers out onto cooling racks to cool completely before frosting. If the parchment or waxed paper has clung to the layers, peel it off.
6. To make the frosting, you will need an electric mixer, preferably a freestanding one, although a powerful hand-held mixer will work. Cut the butter into 2-inch pieces and put in a large bowl of the mixer. Start slowly, gradually increasing the speed, and beat the chilled butter on medium speed until it becomes malleable, yet still cool, about 3 or 4 minutes. Cut the cream cheese into 2-inch pieces also, add to the butter, and continue to mix until smooth and thoroughly blended. Add the vanilla, then slowly add the confectioners’ sugar and mix until blended. Increase speed slightly and continue mixing for 2-3 minutes, until the frosting becomes light and fluffy. By hand, fold in the walnuts.
7. To assemble the cake, place one of the layers, bottom side up, on a plate. Spread with about 2/3 cup of frosting. Top with a second layer, bottom side down, and spread with an equal amount of frosting. Set the third layer, top side up, over the others. Frost the top and sides of the cake with the remaining frosting. Store the frosted cake at a cool but not refrigerated area until serving.
Title: Butter Pecan Bundt Cake
Ingredients:
- 18 water
- 3/4 eggs
- 1 sugar
- 4 pecan pieces
- 16 powdered sugar
- 2 milk
- 1
- 2
- 1/2
Instructions:
1. Cake:Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this.
2. Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan,
3. Bake at 350º F. for 55-60 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely.
4. While the cake is cooling make a little icing to drizzle on top. Mix together powdered sugar, milk, and rum extract. Mix well and drizzle from a spoon onto cake.
Title: Chocolate Peanut Butter Streusel Cake
Ingredients:
- 2 1/4 all-purpose flour
- 2 brown sugar
- 1 creamy peanut butter
- 1/2 unsalted butter
- 3 eggs
- 1 vanilla extract
- 1 baking powder
- 1 baking soda
- 1/2
- 1
Instructions:
1. Preheat oven to 350°/ Grease a 13x9x2-inch baking pan.
2. In a large bowl, combine first 4 ingredients.
3. With a electric mixer, beat on low speed until streusel is blended and crumbly.
4. Transfer 1 cup lightly packed streusel to a small bowl to reserve.
5. Add the eggs, milk, vanilla extract, baking powder, and baking soda to remaining streusel.
6. Beat on low speed until well-blended; increase speed to medium and beat until well blended.
7. Scrap the bowl occasionally, about three minutes; stir in 1 cup of chocolate chips.
8. Transfer batter to pan and sprinkle evenly with reserved streusel and remaining cup of chips.
9. Bake about 35 minutes, until tester inserted into center comes out clean.
10. Cool cake in pan on a wire rack.
Title: Double-Delight Peanut Butter Cookies
Ingredients:
- 1/4 granulated sugar
- 1/4 ground cinnamon
- 1/2 peanut butter
- 1/2 powdered sugar
- 1/2 Irresistible Peanut Butter Cookies
- 16 1/2
Instructions:
1. Heat oven to 375 degrees.
2. In a small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
3. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape into 24 (1") balls.
4. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. If using a homemade recipe divide dough into 24 pieces.
5. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
6. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased cookie sheets, place balls 2" apart. Spray bottom of drinking glass with cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2" thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
7. Bake 7-12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Title: Old Fashioned Bread Pudding
Ingredients:
- 6 butter
- 3 eggs
- 1/2 sugar
- 1/4 salt
- 1 milk
Instructions:
1. Generously spread each slice of bread with butter. Place buttered side down in greased casserole dish.
2. Combine the eggs, sugar, salt and milk. Strain liquid while pouring over bread in dish.
3. Let stand for 30 minutes.
4. Bake at 325 degrees for 1 hour. Cover during first half hour of baking.
5. Serve warm or cold.
Title: Bratapfel With Vanilla Sauce
Ingredients:
- 4 apples
- 1/4 walnuts
- 1/4 raisins
- 1/8 honey
- 1/8 cinnamon
- 1/4 butter
- 1/8 sugar
- 3 cornstarch
- 1/8 milk
- 1/4 vanilla pod
- 1/8
- 1 1/2
- 1
Instructions:
1. Wash the apples and remove the core. Place the apples in a greased oven proof dish. Mix together the walnuts, raisins, apple jelly, honey and cinnamon and fill the apple centres. Place slices of butter over the apples.
2. Bake in a preheated oven at 375 for about 30 minutes. They should be soft when cooked. If not eaten immediately, cover with aluminium foil. Enjoy your German christmas recipe served with warm vanilla dessert sauce.
3. To Make Dessert Sauce:Beat the egg yolks with the cornstarch, sugar and vanilla sugar to a smooth paste free from lumps. Then whisk in the milk.
4. Split the vanilla pod lengthways and scrape out the seeds. Mix the seeds and pod into the egg and milk mixture.
5. Heat in a pan over a medium heat until the sauce thickens. Do not allow to boil. Remove the vanilla pod and serve immediately.
Title: Strawberry Salsa
Ingredients:
- 1/2 strawberry
- 1/2 kiwi
- 1/2 banana
- 1 sugar
- 1/2 lime zest
- 1 mint
- 2 cilantro
Instructions:
1. Toss the first 5 ingredients in a bowl. Let the mixture stand until juices form.
2. Stir in the jalapeño pepper and mint or cilantro.
3. To serve, spoon the salsa over vanilla ice cream, and enjoy!
Title: Choc Orange Brownies (Jaffa Brownies)
Ingredients:
- 200 chocolate
- 125 butter
- 250 chocolate
- 1/2 sugar
- 2 eggs
- 1 1/4 flour
Instructions:
1. Grease and line a 20cm square cake pan.
2. Place the jaffas in a bag (thick plastic is best, line a zip lock bag). Use a meat mallet to break them into halves and quarters, either is fine.
3. In a microwave safe bowl, combine the chocolate and butter. Melt in the microwave (stir every 20 seconds) until just smooth. Cool for 5 minutes.
4. Stir in the sugar and flour. Fold in the jaffas.
5. Spread into prepared tin, bake at 180oC for 30-35 minutes, the top should be just firm to touch. Let stand for 15 minutes (it will continue to cook while in the pan, so don't over cook it or they will be dry).
6. Once cold (this will take about 2 hours) remove from the pan and cut into 12.
Title: Dianne's Fresh Apple Cake
Ingredients:
- 4 apples
- 2 eggs
- 3 cinnamon
- 1 1/4 sugar
- 1/4 flour
- 2 baking soda
- 2 white sugar
- 1/2 brown sugar
- 1/2 butter
- 1/4 margarine
- 1 water
- 1 vanilla
- 2 flour
Instructions:
1. Combine flour, cinnamon and baking soda and set aside.
2. In a large mixing bowl, stir together apples and 1 1/4 c sugar.
3. Add eggs, oil and vanilla, combining well.
4. Gradually stir in flour mixture.
5. Continue stirring until all flour has been mixed in.
6. DO NOT USE AN ELECTRIC MIXER.
7. Mixture will be very thick.
8. Spread in 9x13 pan.
9. Bake 45 minutes to 1 hour at 350.
10. Cake is done when toothpick inserted in middle comes out clean.
11. After cake has been baking for 25 minutes begin to make the topping.
12. Heat butter sugars and water until melted in medium saucepan, stirring frequently.
13. Add 2 TBS flour.
14. Cook over low until it thickens and is less cloudy.
15. Remove from heat and add 1 tsp vanilla.
16. When cake is done, spread topping over all and allow to cool.
Title: Pbjb Burrito (Peanut Butter, Banana & Jelly or Nutella)
Ingredients:
- 1 tortilla
- 1 banana
- 2 crunchy peanut butter
- 1 peanut butter
- 1
Instructions:
1. Warm the wrap slighty (I usually use the microwave for convincen).
2. Smear the smooth peanut butter onto the wrap, then do the same with the Jelly.
3. Cut the banana in half length wise and spread the crunchy peanut butter inide the banana and make a "banana sanwich". You may need to trim the banana if its too long. (eat the scraps).
4. Place the banana on top of the jelly (or nutella) and proceed to roll it up like a burrito.
5. Place the Peanbut Butter Banana burrito in the microwave for 30 seconds.
6. ENJOY!
7. You could spinkle some cinnmon and sugar on also while warm- Ive dont this before.
Title: Creme Brulee
Ingredients:
- 2 heavy cream
- 1 vanilla bean
- 4 sugar
- 1/4 sugar
- 1 light brown sugar
- 1/3 - 1/2
Instructions:
1. In a heavy-bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve.
2. Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.
3. Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature 20 minutes before serving.
4. Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch* and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately.
5. VARIATIONS: Finely grate orange zest or bittersweet chocolate over the creme brulee before adding the sugar for caramelizing.
6. Cook's Note: A propane torch can be bought at your local hardware store. If you don't have one, caramelize the topping under the broiler, watching carefully so as not to burn it.
Title: Strawberry Shortcakes
Ingredients:
- 2 strawberries
- 1/2 sugar
- 1/2 orange zest
- 2 1/2 all-purpose flour
- 1/2 sugar
- 1 1/2 baking powder
- 3/4 baking soda
- 1/4 salt
- 6 butter
- 2/3 - 1 buttermilk
- 1 vanilla
- 1/2 sugar
- 1/8 heavy cream
- 1/3 icing sugar
- 1 vanilla
- 1 1/2
- 1
Instructions:
1. Combine berries, sugar and orange zest in medium bowl.
2. Crush some of berries into sugar using back of wooden spoon.
3. Let stand at room temperature until syrup forms, stirring occasionally, at least 1 hour.
4. Chill while making biscuits.
5. For biscuits: Preheat oven to 425°F.
6. Butter baking sheet.
7. Sift flour, sugar, baking powder, baking soda and salt in large bowl.
8. Rub in butter with fingertips until coarse meal forms.
9. Mix 2/3s cup buttermilk, yolk, ½ tsp vanilla and almond extract in measuring cup.
10. Dribble buttermilk into flour mixture, working it all the time, until a sticky dough forms.
11. Transfer dough to floured sheet of wax paper.
12. Using floured fingertips, gently pat dough out to thickness of ¾ inch.
13. Cut into 3 – 3 ¼ inch rounds, using fluted cutter or glass.
14. Transfer to prepared sheet.
15. Gather dough scraps and reroll.
16. Cut additional biscuits.
17. Brush tops with cream.
18. Top with almonds and sprinkle with 1 tbsp sugar.
19. Bake until biscuits are light golden-brown, 11-14 minutes.
20. Cool on rack 3 minutes.
21. Whip 1 ¼ cups cream with icing sugar and vanilla to soft peaks.
22. Halve warm biscuits horizontally, using serrated knife.
23. Arrange bottoms on plates.
24. Ladle berries and juices over.
25. Spoon some of whipped cream over.
26. Replace tops and serve immediately, passing remaining cream separately.
Title: Chocolate Fudge Frosting - Dairy Free
Ingredients:
- 2 sugar
- 1/2 cocoa powder
- 1/2 margarine
- 1/4 water
- 1 vanilla
Instructions:
1. Mix all ingredients except vanilla.
2. Bring to full rolling boil and boil for 1 minute.
3. Remove from heat, add vanilla and beat until creamy.