lumicero/recipes-ing2inst huggingface dataset:
Title: Surprise! Peanut Butter Truffles #SP5
Ingredients:
- 3/4 white chocolate chips
- 1 creamy peanut butter
- 1 1/2 vanilla
- 1
- 11 1/2
Instructions:
1. In mixing bowl add mashed potatoes, melted white chocolate chips, peanut butter and vanilla. Using mixer on medium speed, mix ingredients until smooth. Place mixture in bowl into refrigerator and chill about 2 hours.
2. After mixture has become firm, use a melon baller or your hands to roll into 1 inch balls. Work in small batches, leaving unused portion in refrigerator until ready to roll. Place balls on wax paper lined cookie sheet. When all balls are rolled place cookie sheet in refrigerator while preparing milk chocolate coating.
3. Working with 1 cup of milk chocolate chips at a time, place chips in microwavable bowl or in a double boiler. Microwave at 50% power one minute at a time, stirring between minutes until completely melted. If using double boiler, stir often over medium heat until melted.
4. Roll chilled balls in melted chocolate 1 at a time and return to waxed paper. Chill truffles in refrigerator for about 30 minutes or in freezer for about 15 minutes. Best served cold.
Title: Cuban Pumpkin Flan (A Healthy Alternative to Pumpkin Pie) W/ Mul
Ingredients:
- 1 3/4 sugar
- 1 1/2 half-and-half cream
- 1/2 canned pumpkin puree
- 1 cinnamon sticks
- 1 cinnamon
- 1/4 mixed spice
- 3 salt
- 3 eggs
- 1 pure vanilla extract
- 1 ginger
- 1 -2 cayenne pepper
Instructions:
1. Preheat oven to 350 degrees.
2. In a heavy saucepan melt 1 cup sugar over medium-high heat, stirring occasionally, until the sugar is amber in color and has turned into a smooth liquid. Immediately remove the syrup from heat and pour evenly into the bottom of a heated 9-inch glass pie plate, 2-quart casserole dish, or a cake mold. (To heat the dish, pour hot or boiling water into it and let stand for a minute or two, then drain and dry completely before adding the sugar syrup.).
3. In a heavy saucepan, bring the milk, pumpkin puree, cinnamon stick or spice mixture, and salt to a boil over medium heat and remove from heat immediately. Discard the cinnamon stick.
4. In a large mixing bowl beat together the eggs, egg yolks, remaining sugar, and vanilla. While the beater is running, slowly add ½ cup of the hot milk mixture and beat until eggs are tempered, then slowly add the remaining hot milk.
5. Pour the mixture into the dish over the hardened sugar syrup and place in a baking pan. Add hot water to halfway up the side of the dish. Place in oven and cook for 1 hour or until the custard has set.
6. Carefully remove the baking pan from the oven and remove the flan dish from the hot water bath and allow to cool. While the flan is still warm, run a knife around the edge to loosen it.
7. To remove flan, place a large, deep plate face down on top of the dish and invert the flan onto the plate. Make sure the plate is large enough to hold the flan and has enough of a well to hold the syrup.
8. Flan can be served warm or chilled.
9. Note: The flan can be prepared 2 days in advance and kept covered and refrigerated.
Title: Double Chocolate Coconut Cookies
Ingredients:
- 1 unsalted butter
- 1/2 granulated sugar
- 3/4 light brown sugar
- 2 eggs
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1/4 baking soda
- 1 baking powder
- 1/2 coarse salt
- 1/2 sweetened flaked coconut
- 2 walnuts
- 1 3/4
Instructions:
1. Preheat oven to 350°F.
2. Place butter and sugar in a bowl of an electric mixture fitted withthe paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.
3. Sift flour, cocoa powder, baking soda, baking powder, and salt in to a bowl. Mix into butter mixture on low speed until weel combined. Stir in chocolate, coconut, and walnuts.
4. Using a 1-1/2 inch ice cream scoop, drop batter onto baking sheet lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set about 10-12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment paper to racks to cool completely.
Title: Honeybee Gluten-Free Dump Cake
Ingredients:
- 1 pineapple chunks
- 1 cherry pie filling
- 1 honey
- 1/4 plain yogurt
- 1/8 ground cinnamon
- 1/2 ground cardamom
- 1/8 salted butter
- 3
Instructions:
1. NOTE: You will need a food processor or blender for best results.
2. Preheat oven to 350 degrees F.
3. In a 9X9 nonstick baking pan; dump in the drained pineapple chunks then spread in the cherry pie filling.
4. Place the polenta chunks with the honey and the yogurt into a food processor or blender and mix until blended.
5. Add the cinnamon and cardamom to the polenta mix and process until well blended. Scrape down the sides of the processor, if necessary.
6. Add the softened butter to the polenta mixture and process once more until well blended.
7. Spread the polenta mixture over the cherry-pineapple mixture then bake, uncovered, for 40 minutes in the middle of the oven.
8. Remove and let cool a little bit then enjoy!
Title: Cappuccino Creme Brulee
Ingredients:
- 2 sugar
- 1/2 instant espresso powder
- 2 ground cinnamon
- 5 ground nutmeg
- 1 vanilla extract
- 1/8 golden brown sugar
- 1
- 3
Instructions:
1. Preheat oven to 325°F
2. Arrange six 3/4-cup ramekins in 13x9x2-inch metal baking pan.
3. Combine cream, sugar, and espresso powder in heavy saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Whisk yolks, cinnamon, and nutmeg in medium bowl. Gradually whisk in cream mixture, then vanilla. Divide custard among ramekins. Pour enough hot water into pan to come halfway up sides of ramekins. 30.
4. Bake until custards are softly set, about 30 minutes. Remove custards from water. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
5. Preheat broiler. Arrange custards on baking sheet. Press 1/2 tablespoon brown sugar through strainer onto each custard. Broil custards until sugar bubbles and caramelizes, about 2 minutes.
6. Chill custards until topping hardens, at least 1 hour and up to 4 hours. Serve cold.
Title: Rhubarb Bread Pudding
Ingredients:
- 5 1/2 rhubarb
- 3 1/2 2% evaporated milk
- 1 water
- 1 eggs
- 3 sugar
- 1/2 vanilla
- 2 cinnamon
- 2 brown sugar
- 1/2 - 3/4
Instructions:
1. Set oven to 350 degrees.
2. Grease an 11 x 7-inch baking dish.
3. Combine the cubed bread and rhubarb, and place in the baking dish.
4. In a bowl whisk together evaporated milk, water, eggs, sugar, rind, vanilla and cinnamon.
5. Pour egg mixture evenly over the rhurbarb and bread in the baking dish.
6. Let stand for about 10 minutes.
7. Bake for 50-60 minutes, or until a knife inserted in middle comes out clean.
8. Set oven to broil.
9. Sprinkle the top of the baked bread pudding with brown sugar (any amount desired).
10. Broil about 6 inches from heat for about 1-2 minutes, or until sugar melts and the top is golden.
11. Best served warm.
Title: Lori's Easy Magic Shell Ice Cream Dessert
Ingredients:
- 12 ice cream sandwiches
- 2 Cool Whip
- 1 marshmallow cream
- 2 ice cream bars
- 2
Instructions:
1. In a 9x13-inch pan, place ice cream sandwiches, cutting to fit edges (probably won't use them all).
2. Mix Cool Whip and marshmallow fluff together. Cover sandwiches with half the mixture.
3. Put layer of Heath Klondike Bars on top and cover with remaining Cool Whip mixture.
4. Shake Magic Shell and pour over Cool Whip layer.
5. Sprinkle nuts or whatever topping you prefer over top quickly before shell hardens.
6. Place in freezer for several hours before serving.
Title: Cake Fantasy
Ingredients:
- 1 orange marmalade
- 2 vanilla ice cream
- 1 sugar
- 1/2 apple
- 3 water
- 1 sugar
- 1/2 lemon juice
- 2
- 1/2
Instructions:
1. Cut the pineapple sponge cake into 2 halves.
2. Spread the jam on each piece.
3. Cook the apple pieces till soft in half cup of water to which sugar and lemon juice has been added.
4. Cool.
5. Whip cream with sugar till it thickens.
6. Add the cooked apple pieces.
7. Reserve the syrup.
8. Put the ice-cream in a cake tin.
9. Place the cake on it.
10. Soak with apple syrup.
11. Spread the apple-cream mixture over the cake.
12. Press the other piece of cake onto it.
13. Soak again with the remaining syrup.
14. Cover with foil.
15. Freeze for 8 hours.
16. Remove from the cake tin 1 hour before serving.
17. Pour the chocolate sauce.
18. Freeze again.
19. Serve after an hour.
Title: Chocolate Mayonnaise Cake
Ingredients:
- 2 Miracle Whip
- 2 sugar
- 4 flour
- 1/2 baking soda
- 2 cold water
- 2 vanilla
- 2 butter
- 6 vanilla
- 1 powdered sugar
- 16 milk
- 3/4
- 1/2
Instructions:
1. In a large mixing bowl, combine miracle whip and sugar.
2. In another large bowl, combine flour, cocoa and baking soda.
3. Combine water and vanilla.
4. Add combined flour mix and water mix alternately to miracle whip mix, beating well after each addition.
5. Grease 9x13 pan with butter. Pour in mix to fill a little less than half way.
6. You will have some batter left over. (Enough for about a dozen cupcakes. I actually filled a dozen cupcakes half way first and then put the rest in the cake pan.).
7. Bake at 350? for 35-40 minutes (about 25 minutes for cupcakes) or until toothpick comes out clean.
8. For the frosting, use the last five ingredients.
9. In a large bowl, beat butter and vanilla.
10. In another large bowl, combine powdered sugar and cocoa.
11. Add combined powdered sugar and cocoa alternately with milk, beating well after each addition.
12. Frost cake and cupcakes.
Title: Ice Cream Cone Cupcakes
Ingredients:
- 1 eggs
- 3 water
- 1/2
- 1
- 24
- 1
Instructions:
1. Heat oven to 350 degrees. In a large bowl combine the cake mix, eggs, water, and oil. Use a hand mixer and mix until well comined, for about 3 minutes. Scrape the bowl down using a rubber spatula to make sure that the mix is well combined.
2. Using an ice cream scooper, pour 1/ 1/2 scoops of cake batter to each individual ice cream cones, which should be about 3/4 full. Don't fill to high or the batter will overflow onto the outside of the cones.
3. Place the batter filled ice cream cones into a large baking pan. They may fall over in the pan, just sit them upright again!
4. Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
5. Allow to completely cool. Using the canned frosting, frost each cupcake and decorate with sprinkles or any small candies.
Title: Frosty the Cupcake
Ingredients:
- 1 marshmallows
- 2
- 1
Instructions:
1. Flatten the first marshmallow with the palm of your hand. Vut the second one in half and stack on top to form a snowman and attach to the cupcake with 1 pretzel stick.
2. Break the other stick in half and stick into the marshmallow to make the arms.
3. Use decorator's gel icing to make mouth, eyes and buttons.
4. Cut a wedge from the orange candy to make a carrot nose.
5. Finally, for the top hat secure a junior mint to a thin mint and attach with icing. Add a fruit leather scarf.
6. Enjoy!
Title: Chocolate Bon Bon Cookies
Ingredients:
- 2 powdered sugar
- 1 sweetened condensed milk
- 1 flaked coconut
- 1/2 walnuts
- 1/2 butter
- 20
Instructions:
1. Mix all main ingredients, until it's a stiff dough.
2. Roll in balls and chill in freezer.
3. Melt chocolate bark.
4. Dip balls into chocolate bark and place onto waxed paper. Use a toothpick for dipping. Store in a cool place.
Title: Granny Z's Pumpkin Cake With Cream Cheese Frosting
Ingredients:
- 4 eggs
- 1 sugar
- 2 pumpkin
- 1 cake flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1/2 cinnamon
- 2 ginger
- 1/2 clove
- 1/2 nutmeg
- 1/2 cream cheese
- 1 margarine
- 1/2 butter
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Beat together eggs, oil, sugar and pumpkin.
2. Sift together cake flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
3. Add sifted ingredients to pumpkin mixture.
4. Mix well.
5. Grease and flour jelly roll pan.
6. Pour into pan and bake 25-30 minutes at 350 degrees.
7. Frosting: Mix cream cheese, margarine, powdered sugar and vanilla together well.
8. Cool cake completely before frosting.
Title: Individual Strawberry Cups
Ingredients:
- 1 1/4 graham cracker crumbs
- 1/4 butter
- 1 boiling water
- 1 strawberries
- 2 Cool Whip
- 24
- 2
- 1/3
Instructions:
1. Heat oven to 350°F.
2. Mix crumbs and butter; press 2 tablespoons onto bottom and up sides of each of 12 muffin cups sprayed with cooking spray. Bake for 5 minutes; cool.
3. Meanwhile, add boiling water to jelly powder in medium bowl; stir 2 minutes until completely dissolved. Add ice cubes; stir 3-5 minutes or until slighty thickened. Remove any unmelted ice. Crush 12 berries. Add to jelly with Cool Whip; mix well. Spoon into crusts. Refrigerate 3 hours or until firm.
4. Slice remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam in microwaveable bowl on high for 30 seconds or just until melted. Stir. Brush onto berries. Refrigerate 20 minutes.
5. HOW TO REMOVE STRAWBERRY CUPS FROM PAN: Gently run small sharp knife around edge of each dessert to loosen dessert from muffin pan. Use tip of knife to carefully lift under bottoms of desserts to remove from pan, being careful no to cut sides of desserts.
Title: Banana Cranberry Cake
Ingredients:
- 2 eggs
- 1 brown sugar
- 3/4 cream cheese
- 4 ground cinnamon
- 1/2 baking soda
- 1 baking powder
- 1 bananas
- 1 1/3 cranberries
- 1/2 all-purpose flour
- 1 3/4
Instructions:
1. In a bowl, add beaten eggs with cream cheese. With a whisk blend in brown sugar and oil, mix well.
2. Stir in cinnamon, baking soda, baking powder, mashed banana and flour.
3. Pour mixture into a greased 9-inch round cake pan or if making quick bread a 12 x 4 x 4-inch loaf pan. Can also use 6 mini loaf pans for mini loaves.
4. Bake in 375° oven for 50 minutes checking for doneness using a knife in the center of the cake.
5. Cool for 10 minutes in the pan. When cool, loosen edges and turn onto rack to completely cool.
6. Slice and serve or wrap in plastic wrap and foil for freezing. This will keep in the freezer for 6 months.
Title: Gluten-Free Pumpkin Spice Cupcakes
Ingredients:
- 2 1/4 cinnamon
- 1 nutmeg
- 1/2 ground cloves
- 1/2 ginger
- 1/2 allspice
- 1/2 salt
- 1/2 baking powder
- 1 baking soda
- 1/2 xanthan gum
- 2 butter
- 1/2 margarine
- 1 white sugar
- 1/3 brown sugar
- 2 eggs
- 3/4 milk
- 1 soymilk
- pumpkin puree
Instructions:
1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4. Top with icing of your choice!
Title: Chocolate-Marshmallow Fondue
Ingredients:
- 1/8 cinnamon
- 1 sugar
- 3/4 heavy cream
- 1/2 miniature marshmallow
- 1/2 brandy
- 2
Instructions:
1. Mix cinnamon and sugar in 2 cup fondue pot, blend in cream.
2. Add chocolate; cook over low heat, stirring frequently, until chocolate melts and it is smooth.
3. Place fondue pot over low heat.
4. Dip maraschio cherries (with steams), chunks of fruit, chunks of pound or angel food cake on fondue forks and dip in fondue.
Title: Caramel Slice Squares
Ingredients:
- 8 -10 butter
- 1/2 margarine
- 1 brown sugar
- 1/4 milk
- 1 egg
- 1 coconut
- 1 walnuts
- 1/2 butter
- 8 -10 margarine
- 1/4 icing sugar
- 2 milk
- 2 vanilla
- 1 - 1 1/2
Instructions:
1. BASE- Line bottom of a 9x9 pan or 6 1/2 x 10 pan with graham wafers, cutting to fit if necessary.
2. FILLING- In pot add butter or margarine, sugar, milk, and beaten egg.
3. CAREFULLY bring to a boil, then turn down heat, stirring all the while until well dissolved and begins to thicken.
4. Take off heat, add the Graham Wafer crumbs, coconut and the walnuts.
5. Spread on base, top with the Graham Wafers cutting to fit if necessary and frost with white Butter Icing.
6. WHITE BUTTER ICING.
7. Cream butter, add the milk and vanilla.
8. Add icing sugar gradually to mixture until you have a nice spreading consistency adding more if needed.
9. NOTE- When frosting the cake I use just enough icing to nicely cover the cake.
Title: Flax Seed Honey Cookies
Ingredients:
- 3/4 butter
- 3/4 brown sugar
- 1 egg
- 1/2 honey
- 2 whole wheat flour
- 1/2 white flour
- 1 fine sea salt
- 2 baking soda
- 1 cinnamon
- 1 nutmeg
- 2 flax seeds
- 1/3 oats
Instructions:
1. Cream together butter (or oil) and brown sugar.
2. Stir in egg and honey and mix well.
3. Fold in your dry ingredients (including the flax) and mix.
4. Cover with a towel and chill for about 2 hours.
5. Preheat oven to 350°.
6. Make dough into small balls (you can roll in additional flax seeds if you want).
7. Place on lightly greased cookie sheet.
8. Bake for about 9 minutes.
9. Remove and let cool on flat surface or wire rack.
Title: Soft Chocolate Chip Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 2/3 butter
- 1/2 brown sugar
- 2 white sugar
- 2/3 vanilla instant pudding mix
- 1 1/3 eggs
- 3/4 vanilla extract
- 1 1/3 walnuts
- 2/3
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Title: Jam Filled Cookies
Ingredients:
- 1/2 shortening
- 1 3/4 brown sugar
- 2 eggs
- 2 all-purpose flour
- 2 1/4 baking powder
- 1
- 1/3
Instructions:
1. Cream shortening and sugar together.
2. Stir in the eggs and corn flakes.
3. Sift together the flour and baking powder and stir into the wet mixture.
4. Chill, covered, in the fridge for about 1 hour.
5. Roll out dough on a lightly floured board, a small amount at a time.
6. Cut with a round cookie cutter.
7. Place on a greased cookie sheet.
8. Spread centre of each with a small amount of jam.
9. Cover with another round cookie which has the centre cut out.
10. Bake in a preheated 325F oven for 7 1/2 to 10 minutes, or until done.
11. Let cool on sheet 5 minutes, then remove to a rack to finish cooling.
Title: Double Lemon Pound Cake
Ingredients:
- 1 cream cheese
- 4 eggs
- 1 ground cinnamon
- 1/4 ground allspice
- 1/8 lemon, rind of
- 1 milk
- 3/4 milk
- 2 butter
- 1 powdered sugar
- 2 1/2 fresh lemon juice
- 2 lemon, rind of
- 1
Instructions:
1. Preheat oven to 350°F.
2. Lightly grease and flour a 10-inch tube or Bundt pan.
3. For cake, in a large mixing bowl with an electric mixer, beat cream cheese until fluffy.
4. Add eggs one at a time, beating well after each addition.
5. In another bowl, combine cake mix, cinnamon, allspice and lemon peel.
6. On low speed add cake mixture, alternately with milk to the cream cheese mixture, beating until well combined.
7. Pour batter into prepared cake pan and bake for 30 minutes at 350°F.
8. Reduce heat to 325°F and bake for an additional 30 minutes more, or until cake tests done.
9. Cool in pan on a wire rack for 15 minutes.
10. Turn cake out onto rack and cool completely while preparing glaze.
11. For glaze, combine milk and butter in a saucepan.
12. Cook over medium heat until butter melts.
13. Gradually add sugar, lemon juice and lemon peel.
14. Mix well.
15. Spread glaze on cool cake.
Title: Chocolate Fudge Muffins
Ingredients:
- 400 plain flour
- 250 caster sugar
- 100 light brown sugar
- 50 baking powder
- 2 bicarbonate of soda
- 1 salt
- 1/2 eggs
- 3 sour cream
- 150 vanilla essence
- 1 butter
- 125 water
- 175 dark chocolate
- 300 unsalted butter
- 175 icing sugar
- 250 vanilla essence
- 275
- 1
Instructions:
1. Preheat oven to 180C and line 12 cup muffin tin with papers.
2. In a large bowl sift together the flour, sugars, cocoa, baking powder, bicarbonate and salt.
3. In another bowl whisk together the eggs, sour cream and vanilla until blended.
4. In a third bowl, using a hand mixer, beat together the melted butter and oil until just blended then beat in the water (yes this really works).
5. Add the dry ingredients to the oil mixture all at once and mix on low speed.
6. Add the egg mixture and beat until everything is blended well.
7. Fill each muffin cup 3/4 full and bake in the oven for 20-25 minutes or until a skewer comes out clean.
8. Cool on wire rack while making icing.
9. - To make the icing --
10. Melt the chocolate in the microwave (2-3 mins on medium) and let in cool slightly.
11. In a large bowl beat the butter until it is soft and creamy and then add the sifted icing sugar and beat again until everything is light and fluffy.
12. Gently add the vanilla and chocolate and beat until smooth.
13. Ice the cupcakes with a spatula or piping bag.
Title: Microwave Mocha Mousse For Two
Ingredients:
- 1 white sugar
- 1 cornstarch
- 1/2 chocolate chips
- 2 chocolate curls
- 1
Instructions:
1. In a two-cup glass measure, stir together the sugar and cornstarch; gradually mix in 1/4 cup of the cream.
2. Stir in chocolate chips.
3. Microwave, uncovered, on Medium power (275 watts), stirring every 30 seconds until chocolate is softened (it should only take 1 to 2 minutes).
4. Stir in liqueur.
5. Refrigerate until chilled, about 30 minutes.
6. About 2 hours before serving (or even earlier in the day), beat remaining cream in a chilled bowl until soft peaks form; fold in the chilled chocolate mixture.
7. Pour into 2 small serving dishes.
8. Cover and refrigerate at least 90 minutes.
9. Garnish with chocolate curls if you're ambitious.
Title: Raw Cherry Pie With Macadamia Crust
Ingredients:
- 3 sea salt
- 1/8 Irish moss
- 2 1/4 lemon juice
- 1/2 vanilla extract
- 1/2 cherries
- 4 sea salt
- 11 1/2 cherries
- 1/8
- 18
Instructions:
1. FOR THE CRUST:
2. Carefully pulse the macadamia nuts and sea salt together in a food processor.
3. Scrape the sides down. When the nuts are no longer crunchy remove and take out 3/4 of a cup for the lattice work for the top of the pie.
4. Spread the remaining nuts onto the bottom of a pie pan covering up the sides. You might have to put water on your hands to keep the crust from sticking.
5. TO MAKE THE FILLING:
6. Put the Irish moss, salt, lemon juice, agave and vanilla and the 11 1/2 oz of cherries into a blender and blend until you have a smooth creamy puree. No chunks of cherry or Irish moss should remain.
7. Remove the mixture and put into a bowl and the add the 18 oz. of chopped cherries to the mixture and all the cherries are evenly distributed through the puree mixture.
8. Pour onto your macadamia nut crust and smooth evenly.
9. Set the pie in the fridge or freezer until set up.
10. FOR THE LATTICE:
11. Take the 3/4 cup macadamia nuts and roll them on a non-stick surface. Shape into a triangle about 1/8" thick.
12. Carefully cut out your strips 1/2" wide and lift them with a knife onto the top of the pie creating a lattice effect.
13. Cover and Put into the fridge for up to 4 days.
14. Bon Appetit!
Title: Baked Fruit
Ingredients:
- 6 pears
- 2 cinnamon sticks
- 2 orange, juice of
- 1 honey
- 1/3 brown sugar
- 1
Instructions:
1. Preheat oven to 200°C.
2. Place fruit in a baking tray with the cinnamon, orange juice.
3. Cover with honey and sprinkle brown sugar.
4. Bake for 20 minutes or until golden brown. Serve with yoghurt, ice cream or custard.
Title: Raspberry Oatmeal Squares
Ingredients:
- 1 1/2 oatmeal
- 1 3/4 flour
- 1/2 baking soda
- 1/2 salt
- 1 walnut pieces
- 1 brown sugar
- 1 cinnamon
- 1 butter
Instructions:
1. Mix all ingredients, except jam, well, in order given.
2. Put 1/2 the mixture on bottom of greased 9"x13"x2" pan. Spread with raspberry jam. Crumble the remaining oatmeal mixture over top of jam.
3. Bake at 325 for 30 minutes or until done.