lumicero/recipes-ing2inst huggingface dataset:
Title: Anzac Cups With Caramel
Ingredients:
- 1 rolled oats
- 3/4 sugar
- 3/4 plain flour
- 1 butter
- 125 golden syrup
- 2 bicarbonate of soda
- 1 sugar
- 1 butter
- 50 butter
- 1/4
- 1/2
- 200
- 60
Instructions:
1. To make the biscuits: Preheat oven to 150°C Line a baking tray with greaseproof paper.
2. In a large bowl, mix together the rolled oats, coconut, sugar and flour.
3. Place the butter and golden syrup in a small saucepan over low heat and stir until melted and combined.
4. Mix bicarb soda with 2 tablespoons of boiling water and add to the butter mixture. Pour the mixture into the dry ingredients and stir until completely combined.
5. Roll heaped tablespoon-sized balls of the mixture between damp hands and lay on a greased baking tray. Press down slightly and leave space in between each because they will spread. Bake in the oven for 15 to 20 minutes until they are golden. Remove the tray from the oven.
6. You'll need to shape your soft warm biscuits into a concave shape. To do this, get out your muffin pan.
7. Carefully lift a dozen of these warm biscuits and place over the mouth of each well in the muffin tray and gently push down to create the desired shape. Don't worry if some of the biscuits split a little - just push them back together.
8. As they cool, the biscuits will harden and fuse.
9. Gently tip the formed and cooled biscuits out of the muffin tin and place on a wire rack ready for filling.
10. To make the filling: In a heavy-bottomed saucepan with high sides, heat the sugar until the sugar crystals dissolve, the mixture boils and it starts to take on a dark golden hue. Do not stir the sugar once it has started to boil.
11. Once that state has been reached, carefully whisk in the butter with the pan on the heat.
12. Beware now as the mixture will froth, so make sure that you've followed the instructions about a high-sided pan.
13. When the butter has melted, remove from the heat, take a big deep breath and then pour in the cream. Another warning: It will froth again. Gently stir with a metal whisk to combine. Don't let any of the caramel splash from the pan as it is hot stuff.
14. Let the caramel cool down so it is warm and still pourable.
15. Pour some caramel in the base of each cup and fill to about halfway up. Place in the fridge to set.
16. To make the ganache: Warm the cream, but do not boil. Place the chocolate in a heatproof bowl and pour over the cream. The chocolate will melt as you stir.
17. Mix in the butter bit by bit until it's all incorporated and the ganache is sleek and glossy.
18. Let the the mix cool for 10 minutes then, using a spoon, fill the ganache on to the cooled caramel and leave the Anzac tarts to set.
19. When cool, decorate with a few flakes of salt.
20. Serve with cream and sliced mango or ripe pear as a dessert, or with cups of tea for a decadent treat.
Title: Pinecone Critters
Ingredients:
- 10 unsalted butter
- 1 1/2 sugar
- 1/2 brown sugar
- 3/4 salt
- 1/4 eggs
- 2 all-purpose flour
- 1/2 chocolate chips
- 1 chocolate
- vodka
Instructions:
1. Toast almonds and salt in 400 degrees fahrenheit oven for 5 minutes.
2. Heat oven to 325 degrees fahrenheit. In a medium saucepan melt butter, add sugars and cocoa powder. Mix on medium heat until deep brown then turn off heat. Add vanilla and eggs. Then add flour and toasted almonds. Pour into a 10X10 parchment and butter lined baking sheet and bake for 25 minutes. Remove and chill until hard.
3. Once chilled, cut into 2 X 2.5 inch squares and stack two until you have 8. Using a little melted chocolate glue the two pieces together and trim edges with a knife until you have an egg like shape. Using the same knife cut little slices into the top all going the same direction (These will make inserting your almond slivers easier.
4. Dip almond slivers pointed end into melted chocolate chips then insert into your brownies until they look like pinecones. Using a bit of royal icing, pipe along top edges of pine cones to give it a realistic look. Once this is done spray with a little brown food coloring. Paint with edible gold along the ridges and adhere modeling chocolate eyes. Paint on pupils and highlights using edible paints and a fine brush.
Title: Buttercream Frosting
Ingredients:
- 1 butter
- 4 powdered sugar
- 2 milk
- 1 vanilla extract
- 1 salt
Instructions:
1. Using whisk attachment on mixer, beat together butter & sugar until well combined.
2. Add milk, vanilla & salt.
3. Beat until fluffy & spreadable, about seven minutes.
Title: Chocolate Crinkles (Gluten-Free)
Ingredients:
- 1/2 dark chocolate
- 4 sugar
- 2 eggs
- 3 vanilla
- 2 xanthan gum
- 1 1/2 salt
- 1 baking powder
- 1/2
- 1/4
- 1
Instructions:
1. Melt chocolate, then mix with oil and sugar.
2. Mix in eggs, one at a time. Stir in the vanilla.
3. Add rice flour mix, xanthan gum, salt and baking powder. Mix everything together, then place bowl in the fridge for a few hours.
4. Heat oven to 350°F Form dough into small balls. Place them on a greased cookie sheet (about 1.25" apart), and bake 10-12 minutes.
Title: Peanut Butter Blossoms
Ingredients:
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 1/2 shortening
- 1/2 peanut butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 10 granulated sugar
Instructions:
1. In a small bowl, sift flour, baking soda, and salt and set aside.
2. In a large bowl, cream together shortening, peanut butter, sugars, egg, and vanilla extract.
3. Add dry mixture and blend thoroughly.
4. Shape into balls, using 1 teaspoon dough (the best cookie really is only 1"--I experimented with larger cookies, but they look like they need more chocolate kisses).
5. Roll balls in granulated sugar to coat and place on ungreased cookie sheet.
6. Bake 10 minutes at 375.
7. Remove from oven and press a Hershey's Kiss into each cookie.
8. Return to oven and bake 2 to 5 minutes longer.
Title: Chocolate Shortcakes With Strawberries and Cream
Ingredients:
- 2 1/2 all-purpose flour
- 1/3 sugar
- 3 baking powder
- 1/4 salt
- 1/8 ground cinnamon
- 1/2 butter
- 1 cream cheese
- 2 heavy whipping cream
- 2 1/4 fresh strawberries
- 1 sugar
- 1/4 confectioners' sugar
- 1/2
Instructions:
1. Preheat oven to 375º. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly.
3. In a small bowl, combine cream cheese and chocolate. Microwave on High (100 percent power) in 30 second intervals, stirring between each, until cream cheese and chocolate are melted and smooth. Let cool slightly.
4. Add to flour mixture, stirring to combine. Add 1/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.
5. On a lightly floured surface, roll dough to 3/4-inch-thickness. Cut with a 21/2-inch cutter. Place shortcakes on prepared baking sheet. Bake for 13 to 15 minutes, or until firm to the touch. Let cool.
6. In a small bowl, combine strawberries and sugar. Cover and chill for 30 minutes.
7. In a medium bowl, beat remaining cream at medium speed with an electric mixer until thickened. Gradually add confectioners’ sugar, beating until stiff peaks form; set aside.
8. Split shortcakes. Place bottom half of one shortcake on a serving plate. Top with whipped cream and strawberries. Place top half of shortcake over strawberries. Serve immediately.
Title: Grandma's Hickory Nut Cake
Ingredients:
- 2 sugar
- 2/3 butter
- 3 eggs
- 1/8 salt
- 2 baking powder
- 2 1/2 all-purpose flour
- 1 milk
- 1 vanilla extract
- 1 butter
- 1/2 brown sugar
- 1 milk
- 1/4 confectioners' sugar
- 2 vanilla extract
- 1
Instructions:
1. For the Cake: Cream together sugar and butter. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with a fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into a greased and floured 13x9-inch pan (or 2 8-inch round cake pans). Bake at 325 F for 45--50 minutes. Cool.
2. For the Frosting: Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to a boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (You may add 1/2 cup chopped hickory nuts if desired.) Frost the cake and decorate with reserved hickory nuts.
Title: Snowballs ( Cookies )
Ingredients:
- 1 confectioners' sugar
- 1/2 salted peanuts
- 1/4 all-purpose flour
- 1/4 butter
- 3 vanilla
- 1 1/4 confectioners' sugar
- 1
Instructions:
1. Filling: Melt over hot (not boilng) water (or microwave) the 2 kinds of chips; stir until smooth. Remove from heat. Add confectioner's sugar and peanuts; mix well. Chill until firm enough to shape. Roll into 3/4 inch balls. Set aside.
2. Cookie: Preheat oven to 400 degrees. In a bowl, combine flour, butter and vanilla; knead until well blended. Shape into one 11 inch log; cut into 1/4 inch slices. Shape each dough slice around filling. Roll into a ball and place on an ungreased cookie sheet.
3. Bake for 10 minutes. Cool. Roll in confectioner's sugar.
Title: Coconut Cream Pound Cake
Ingredients:
- 1 butter
- 1 cream cheese
- 3 white sugar
- 6 eggs
- 1 cream of coconut
- 3 self-rising flour
Instructions:
1. Preheat oven to 325°. Grease and flour 2 bundt pans.
2. In large bowl, cream together butter and cream cheese until well blended. Add sugar and beat until light and fluffy.
3. Blend in the eggs one at a time, beating well after each addition. Stir in cream of coconut until well blended.
4. Gradually add flour and stir just until blended.
5. Pour batter into prepared pans. Bake for 1 1/2 hours or until both cakes tests done. Allow to cool in pan for 10 minutes before turning out.
6. *Pineapple flavored cream cheese may also work.
Title: Quince Dessert With Thick Turkish Cream
Ingredients:
- 4 quinces
- 1 1/2 sugar
- 4 water
- 8 cloves
- 2 lemon juice
- 10 heavy cream
Instructions:
1. Peel the quinces and cut them in half.
2. Remove the seeds and keep them aside.
3. Place the quinces in a saucepan or pan.
4. Sprinkle sugar on top of them.
5. Add water, quince seeds and cloves to the pan.
6. Cook until quinces are soft.
7. Remove the quinces from the pan.
8. Add lemon juice to the syrup in the pan and cook for a few minutes.
9. Remove seeds and cloves and cool.
10. Pour it on the quinces.
11. Keep them in the refrigerator for a few hours.
12. Serve each quince with thick cream.
13. If you want, add nuts over them.
Title: Caramel Apple Pastries
Ingredients:
- 3 baking apples
- 1/2 phyllo pastry
- 1/2
- 16
Instructions:
1. Preheat oven to 375. Spray baking sheet with nonstick spray.
2. In mixing bowl, combine apples, caramel and toffee bits, set aside.
3. Lay phyllo pastry sheets flat under a sheet of plastic wrap and place a slightly damp kitchen towel over plastic.
4. Remove one sheet of phyllo and spray completely with cooking spray.
5. Top with another sheet of phyllo & spray with cooking spray. Repeat until four sheets of phyllo are stacked.
6. Cut the stacked phyllo into 2 equal rectangles.
7. Spread 1/3 cup of apple mixture 1 inch from a short edge of the dough.
8. Fold in long edges about 1/2 inch, then roll, beginning with filling end, until a cylinder is formed.
9. Repeat with remaining phyllo and filling.
10. Place each roll on baking sheet.
11. Spray tops of each roll with cooking spray.
12. Bake 12-15 minutes or until golden brown.
13. Let stand five minutes and drizzle with syrup.
14. Serve with ice cream, if desired.
15. *This makes 8 rolls.
Title: Low-Fat Apple Cobbler
Ingredients:
- 1 1/2 flour
- 1/3 sugar
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 cinnamon
- 3 prune puree
- 1 butter
- 3/4 margarine
- 1 skim milk
- 1 sugar
- 1/2 cinnamon
- 1 1/3 prunes
- 6 hot water
Instructions:
1. Prune puree:
2. In a food processor, process prune and hot water til finely pureed.
3. Preheat oven to 400°F.
4. In large bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon.
5. Add prune puree and butter cut in with pastry blender until mixture resembles course crumbs.
6. Mix in milk just to blend.
7. Spread pie filling in even layer in a baking dish.
8. Spoon batter over apples in 6 equal mounds.
9. Sprinkle with sugar-cinnamon mixture.
10. Bake in centre of oven 35 mins until batter is baked through and springy to the touch.
11. Serve warm with diabetic ice cream, or low fat ice cream if desired.
Title: Black Forest Cheesecake Parfaits
Ingredients:
- 1 1/2 Splenda granular
- 2 graham cracker crumbs
- 1/2 Splenda granular
- 1/2 cocoa powder
- 2 butter
- 1 1/2 cream cheese
- 1/2 fat free cream cheese
- 4 light sour cream
- 4 Splenda granular
- 1/2
- 1/4
- 1 1/2
Instructions:
1. Select 6 tall stemmed glasses (an 8-ounce wineglass or champagne glass is ideal).
2. In a small bowl mix cherries, 2 tablespoons Splenda, and almond extract. Set aside.
3. In another small bowl mix graham-cracker crumbs, 2 tablespoons Splenda, cocoa powder, and butter. Set aside.
4. In a medium mixing bowl beat cream cheeses with an electric mixer until creamy.
5. Add sour cream and Splenda and beat until smooth.
6. Fold in whipped topping with a spoon or spatula.
7. In the bottom of each glass, place 1 tablespoon graham-cracker mix.
8. Press down with spoon; Place about 3 tablespoons of cream cheese mix on top of each. (You will use only half of the cheese mixture for the 6 glasses.)
9. Divide the cherries among the glasses, placing them on top of the cream cheese layer.
10. Add one more layer of cream cheese.
11. Finish the parfait by topping each with 1 tablespoon of crumbs.
12. These can be enjoyed immediately, or place them in the refrigerator until you are ready to serve them.
Title: The Best Pumpkin Squares
Ingredients:
- 4 pumpkin
- 1 eggs
- 16 pumpkin
- 1 2/3 sugar
- 2 flour
- 2 baking powder
- 2 cinnamon
- 1 salt
- 1 baking soda
- 3 cream cheese
- 1 vanilla
- 1/2 margarine
- 2 powdered sugar
Instructions:
1. Mix all of the Pumpkin Square ingredients together.
2. Place in a (greased) jelly roll pan and bake at 350 degrees for 25-30 minutes.
3. For the frosting, mix all the ingredients together, adding the powdered sugar one cup at a time.
4. Wait for the pumpkin squares to cool before topping with the frosting.
Title: Easy Mini Blueberry (Or Cherry) Pies
Ingredients:
- 3/4 flour
- 1/2 brown sugar
- 1 1/2 cinnamon
- 1/2 butter
- 3/4 walnuts
- 1 sugar
- 1 cinnamon
- 2
- 3
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Lightly spray 16 (2-inch wide) muffin tins with nonstick cooking spray.
3. In a medium bowl combine flour, brown sugar and cinnamon.
4. Using a pastry blended cut the cold butter until it resembles coarse crumbs; stir in nuts.
5. Separate the dough into 8 biscuits.
6. Split each biscuit in half to make 16 rounds.
7. Using floured fingers flatten each to form a 4-inch round.
8. Press each round into muffin cup.
9. Spoon about 2 tablespoons pie filling into each biscuit-lined cup.
10. Sprinkle each with about 2 tablespoons flour/cinnamon mix (cups will be full).
11. Bake for 15-22 minutes or until golden brown.
12. Cool 5 minutes, then remove from muffin tins.
13. Place on a wire rack to cool.
14. In a small bowl mix the 3 tablespoons sugar with 1/2 teaspoon cinnamon.
15. Just before serving top each with whipped cream then sprinkle the cinnamon/sugar on top of the whipped cream.
Title: Belizean Baked Rice Pudding
Ingredients:
- 1 sugar
- 1/2 butter
- 1/2 evaporated milk
- 14 1/2 sweetened condensed milk
- 6 eggs
- 3 lemon zest
- 1/2 nutmeg
- 1/2 cinnamon
- 1/2 raisins
- 2
Instructions:
1. Cook rice in plain water until rice is very soft (do not add oil or salt to water when cooking).
2. Preheat oven to 350 degrees.
3. Drain hot rice and place in bowl. While stirring, add all other ingredients. Continue stirring until butter is melted and all ingredients are incorporated.
4. Pour into pan that you have greased or sprayed with cooking spray. Rice mixture should be around 2 inches deep in the pan.
5. Bake approximately 60 minutes, or until firm and knife inserted in center comes out clean. (NOTE: the recipe did not include cooking time. I based this time on reviews by people who tried it).
Title: Raspberry Peach Cobbler
Ingredients:
- 8 frozen raspberries
- 2 lemon juice
- 1/8 white sugar
- 1 1/2 salt
- 1/4 flour
- 3/4 cinnamon
- 1/2 butter
- 1/2 flour
- 1 white sugar
- 1 baking powder
- 1 1/2 cinnamon
- 1/4 salt
- 1/2 butter
- 1/4 eggs
- 2
Instructions:
1. Note: Don’t thaw your fruit before you make this – leave them frozen.
2. Spray 13 x 9 cake pan with Pam or other nonstick cooking spray.
3. Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes. Then sprinkle them with lemon juice and toss.
4. In another smaller bowl combine white sugar, salt, flour, and cinnamon. Mix them together with a fork until they’re evenly combined.
5. Pour the dry mixture over the peaches and toss them. (This works best if you use your hands).
6. Once most of the dry mixture is clinging to the peaches, dump them into the cake pan you’ve prepared.
7. Sprinkle any dry mix left in the bowl on top of the peaches.
8. Melt the butter. Drizzle it over the peaches. Then cover the pan tightly with foil.
9. Bake the peaches at 350 degrees for 40 minutes. Take it out of the oven, but DON’T TURN OFF THE OVEN.
10. Combine the flour, sugar, baking powder, cinnamon and salt in the small bowl you used earlier.
11. Cut in the softened butter with a couple of forks until the mixture looks like coarse oatmeal.
12. Add the beaten eggs and mix them in with a fork. The result will resemble library paste.
13. Remove the foil from the peaches and drop on spoonfuls of the topping. Because the topping is thick, you’ll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your finger. Dab on the topping until the whole pan is polka-dotted. (Don’t worry if some spots aren’t covered very well – the batter will spread out and fill in as it bakes.).
14. Bake at 350 degrees, uncovered, for an additional 25-30 minutes.
15. Can be served hot, warm, room temperature, or chilled.
Title: Coconut-Apricot Macaroons
Ingredients:
- 3 sugar
- 1/2 salt
- 3/4 sweetened flaked coconut
- 1/4
- 1
- 1/2
Instructions:
1. Preheat over to 325 degrees. Line a baking sheet with parchment paper. (I used foil but - I now know - parchment would have been better. : ).
2. In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.
3. Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2" apart on prepared baking sheet (macaroons will not spread).
4. Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through (I forgot this step). Transfer macaroons to a wire rack to cool completely (I didn't do this because they kinda stuck to the foil but peeled away nicely once cooled). Store in an airtight container at room temperature, up to 1 week (if they last that long - lol).
5. Makes about 20 (I got 24).
Title: Heavenly Lemon Chiffon Cake
Ingredients:
- 2 cake flour
- 1 1/2 sugar
- 1 baking powder
- 1/2 salt
- 1/2 eggs
- 8 fresh lemon juice
- 1/4 fresh lemon juice
- 3 water
- 1/4 lemon peel
- 3 cream of tartar
- 1/2 powdered sugar
Instructions:
1. Set oven to 325 degrees.
2. Prepare an ungreased 10-inch tube pan.
3. In a large bowl, sift together flour, baking powder and salt, then sift one more time, then beat in oil, egg YOLKS, 1/4 cup plus 3 tablespoons lemon juice, water and lemon peel with an electric mixer at low speed for about 3 minutes.
4. In a large dry copper or stainless steel bowl beat the room temperature egg whites with cream of tartar until stiff but not dry.
5. Fold in about 1/4 of the whites into the batter to lighten, the gently fold in the remaining whites.
6. Pour the batter into the ungreased tube pan.
7. Tap on the counter to release any air pockets.
8. Bake for about 1-1/4 hours, or until the cake is springy to the touch.
9. Immediately invert cake in pan over neck of a bottle (I use an empty beer bottle for this).
10. Cool the cake completely while inverted.
11. Remove the cake from the bottle and place on the counter.
12. Run a knife around the edges of the pan to loosen cake.
13. Transfer the cake to a serving plate.
14. Dust with powdered sugar.
Title: "mock Bread Pudding"
Ingredients:
- 1 non-fat soymilk
- 2 egg substitute
- 1/2 Splenda granular
- 1/2 cinnamon
- 1
- 1/4
- 1/2
Instructions:
1. Break up angel food cake in a 5x8pan that has been prepared with non stick baking spray.
2. In separate bowl mix fat free soy milk, egg substitute, butter flavored spray, splenda, butter flavored extract, salt substitute and chocolate syrup.
3. Pour the liquid mixture over the angel cake pieces making sure all cake is covered.
4. Sprinkle cinamon all over.
5. Bake in 350 degree oven for 45 minutes.
6. Try it. I think you will like it.
Title: Pizza Dough Sopaipilla
Ingredients:
- 2 sugar
- 1 cinnamon
- 1
- 2
Instructions:
1. Heat oil on stove till temp reaches 350.
2. Roll out pizza dough on counter with rolling pin till about 1/8 inch thick.
3. Use a pizza cutter to cut into small triangles, about the size of a tortilla chip.
4. Mix sugar and cinnamon in a large bowl.
5. Deep fry triangles in batches. Don't turn your back because these puppies fry up quick.
6. Drain on paper towels and throw in the bowl of sugar, shaking back and forth to coat evenly.
Title: Dunkaroos
Ingredients:
- 1 plain yogurt
- 1 Cool Whip
- 2
- 4
Instructions:
1. Pre-heat oven according to sugar cookie package directions. Roll out sugar cookie dough into large rectangle. Using your favorite cookie cutters, punch out shapes and place them on a sheet tray lined with parchment paper. Bake according to package directions. Let cool when finished.
2. In a large bowl, add cake mix, yogurt and cool whip. Mix until combined and set aside.
3. Plate cookies with dip and enjoy.
Title: Strawberry Rhubarb Crisp
Ingredients:
- 4 rhubarb
- 1 strawberry
- 1 sugar
- 1/2 cornstarch
- 1/2 cinnamon
- 1 orange, zest of
- 1 orange, juice of
- 1/2 whole wheat flour
- 1/2 rolled oats
- 1/2 brown sugar
- 1/2 butter
- 1/2 pecans
- 1 cinnamon
Instructions:
1. Filling:
2. Mix all ingredients together and place in a buttered 2 qt casserole.
3. Topping:
4. Mix flour, oats, sugar, cinnamon and pecan together.
5. Cut in butter until mixture is the size of peas.
6. Distribute evenly over fruit.
7. Bake at 350F for1 Hour.
Title: Bake or Break Nutella Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1/2 milk
- 1 3/4 sugar
- 1/2 rolled oats
- 1
- 1/2
- 3
Instructions:
1. In a saucpan, over medium-high heat (don't go too high), combine the butter, milk, sugar and cocoa.
2. Bring to a boil, stirring constantly. A wooden spoon (or one of those new silicon thingies) works best.
3. Reduce the heat and continue boiling (softly bubbling) for 3 minutes.
4. Keep stirring. Don't stop stirring.
5. Remove from heat and add the almond liqueur. I've also used chocolate liqueur.
6. Add the Nutella and mix well with the wooden spoon (or silicon thingy).
7. Add the oats and mix well.
8. Very quickly now, drop by the teaspoonfull onto parchment paper. The original recipe calls for wax paper, but I don't use that stuff. I don't even know anyone who uses that stuff.
9. Allow the cookies to set.
10. Share if you dare.
Title: Homemade Cookie Mix
Ingredients:
- 8 sugar
- 4 baking powder
- 4 salt
- 3
- 2 2/3
Instructions:
1. COMBINE flour, sugar, baking powder and salt in a very large bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal.
2. STORE in airtight container in freezer up to six months.
Title: Plum and Apple Fool
Ingredients:
- 2 sweet plums
- 1/4 apple cider
- 1/2 ground cinnamon
- 3 tart apples
- 2/3 sugar
- 2
Instructions:
1. Wash the plums, pit them and chop them.
2. Poach them gently with the apple cider and the cinnamon until they are soft and falling apart.
3. Allow them to cool somewhat.
4. Peel the apples, and grate them, discarding the cores.
5. Mix the grated apples into the plum mixture.
6. Spoon the fool into individual glass serving bowls, and chill.
7. Beat the cream and sugar until stiff and serve it over the fools.
8. Instead of the whipped cream, serve the fools with a little light English-style custard poured over them.