lumicero/recipes-ing2inst huggingface dataset:
Title: Cornmeal Currant Crunch Cookies
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 1/2 yellow cornmeal
- 1 baking powder
- 1/4 salt
- 3/4 unsalted butter
- 3/4 sugar
- 3 sugar
- 1 lemon zest
- 2 dried currant
- 1 pecans
- 1/2 pecan halves
- 1/2
- 14
Instructions:
1. Position a rack in the middle of the oven.
2. preheat the oven to 350*.line two baking sheets with parchment paper.
3. in a medium bowl, stir the flour, cornmeal, baking powder and salt together.set aside.
4. in a large bowl, using an electric mixer on medium speed, beat the butter, 3/4 cup of the sugar, and the lemon zest until smooth and creamy -- and the color has lightened slightly.about 1 minute.
5. stop the mixer and scrape down the sides of the bowl as needed during mixing.
6. add the egg yolks and vanilla and mix until blended -- about 1 minute.
7. on low speed, add the flour mixture, mixing just until it is incorporated.
8. mix in the currants and chopped pecans.
9. spread the remaining 3 tbls sugar on a large piece of parchment or wax paper.using an ice cream scoop with a 1/4 cup capcacity, scoop out portions of dough --
10. roll each between the palms of your hands into a smooth ball.then roll each ball in the sugar and flatten to about 3 1/2" circle.and place the cookies about 2" apart on the baking sheets --
11. press a pecan half into the center of each cookie, if desired.
12. bake one sheet at a time until the bottoms and edges are lightly browned.about 15 minutes.
13. cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to tansfer them to a wire rack to cool compeltely --
14. the cookies can be stored to a tightly covered container at room temperature for up to 3 days.
Title: Grandma's Strawberry Rhubarb Crumble
Ingredients:
- 6 fresh rhubarb
- 1 fresh strawberries
- 1 oats
- 1 date sugar
- 3/4 vegetable shortening
- 3/4
Instructions:
1. Preheat oven to 375 degrees.
2. Grease an 8x11 inch baking dish. Fill dish with rhubarb. Cover with sliced strawberries. Drizzle all over with agaves nectar, and then set the baking dish aside.
3. Pulse in food processor, or cut together flour, oats, date sugar, and chilled vegetable shortening until mixture has the consistency of a coarse granola. Don’t overdo it, you don’t want a paste! Takes about 30 short pulses.
4. Top fruit with crumble and bake about 40 minutes until fruit is bubbling up around the sides. Reduce heat to 350 degrees if the top is browning too quickly.
Title: Swiss Meringue Buttercream
Ingredients:
- 1/2 sugar
- 1 unsalted butter
- 2 vanilla extract
- 1
Instructions:
1. Continuously whisk egg whites and sugar in a large, heatproof bowl set over a pot of simmering water until the mixture is frothy, thick, and very hot to the touch (about 160 degrees F).
2. Remove from heat and beat with a mixer on high speed. The mixture should then become cool and glossy and triple in volume.
3. Beat in the butter, cut into 1/2 inch cubes, a few pieces at a time.
4. Add the vanilla and beat until fluffy.
Title: Grandma's Carrot Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 carrots
- 1 cinnamon
- 1 salt
- 1/2 baking soda
- 1 eggs
- 1 walnuts
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour cake pan to prevent sticking if you plan on serving cake out of the pan.
2. Combine dry ingredients then add remaining ingredients. Bake for 45 minutes. (oven times vary).
3. Frost with Cream Cheese Frosting.
Title: Caroline's Apple Kuchen
Ingredients:
- 3/4 butter
- 3/4 margarine
- 3 sugar
- 1 eggs
- 1 1/2 vanilla extract
- 1/2 all-purpose flour
- 5 salt
- 2 golden delicious apples
- 2 butter
- margarine
- brown sugar
Instructions:
1. Cream butter and sugar and add eggs.
2. Beat until light and fluffy.
3. Add vanilla.
4. Stir in flour and salt to make a smooth dough.
5. Spread into a buttered 13-by-9-inch pan.
6. Halve the apples.
7. Make cuts in the apples 1/4-inch apart but not all the way through, so the halves still hold together.
8. Press the halves flat side down, making an attractive arrangement on the top of the batter.
9. Brush apples with melted butter.
10. Sprinkle with the brown sugar.
11. Bake at 425 degrees F for 30 minute until cake is golden and apples are cooked through.
Title: Oreo Cupcakes
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 1/2 sugar
- 1/2 butter
- 2 vanilla extract
- 3 milk
- 3/4 butter
- 1 1/4 powdered sugar
- 1/2 milk
- 4 vanilla extract
- 1/4
- 1
Instructions:
1. Preheat the oven to 350°F and line 24 muffin cups with baking cups.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.
4. Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed Oreos.
5. Spoon batter evenly into muffin tins, filling each about 2/3 full.
6. Bake for 15-18 minutes at 350°F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter).
7. Cool completely on a wire rack before frosting.
8. Store in an airtight container if not serving the same day.
9. Note: If you only have a 12-cup muffin tin, the batter will not suffer from sitting around for a few minutes while the first batch bakes. Just be sure to let the pan cool completely before filling it up again.
10. Variation: To make plain vanilla cupcakes, simply omit the Oreos. You might end up with only about 18 cupcakes, but as long as you fill the tins about 2/3 full, the baking time will be the same.
11. Quick Vanilla Buttercream Frosting:
12. Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes.
13. Frost cupcakes with frosting using a butter knife or offset spatula. Add as much or as little frosting as desired. If making Oreo cupcakes, garnish with additional chunks of Oreo.
Title: Creme of Coconut Cupcakes
Ingredients:
- 1 eggs
- 3 water
- 1/4 coconut
- 1 coconut
- 1 maraschino cherries
- 1
- 1/2
- 18
Instructions:
1. Preheat oven to 325 degrees.
2. To make cupcakes, combine sifted cake mix and eggs in a medium mixing bowl.
3. Add oil and water.
4. Cream this mixture on a medium speed for 2 minutes.
5. Place baking cups into cupcake pans; bake twelve cupcakes at a time.
6. Pour about 1/2 cup of mixture into baking cup lined muffin pan.
7. Place cupcake pans on center rack in the oven and bake mixture for about 28 minutes.
8. Let cupcakes cool for about 90 minutes.
9. Repeat above steps until all cake mixture is used.
10. To prepare icing, fold together whipped topping, creme of coconut and grated coconut into a medium mixing bowl to form a creamy icing.
11. Freeze for 20 minutes.
12. Top each cupcake with a generous spoonful of icing.
13. Place a cherry in the center of each cupcake.
14. Keep cupcakes refrigerated until ready to eat.
Title: Apple Crumble in a Jar
Ingredients:
- 1/2 flour
- 2/3 brown sugar
- 1/2 oats
- 1 cinnamon
- 3/4 nutmeg
Instructions:
1. Tag Instructions:.
2. You will need:.
3. 1/3 cup softened butter or margarine.
4. 4 sliced tart apples.
5. Preheat oven to 375. Butter an baking dish/pan.
6. Place the apple slices in the baking dish. Pour the contents of the jar into a bowl. Add the butter to the jar mix and mix until crumbly. Sprinkle over top of the apples. Bake for 30 minutes.
7. Serve warm with ice cream or whipped cream.
8. Makes 8 servings.
Title: Swahili Coconut or Peanut Sweet (Kashata)
Ingredients:
- 2 raw sugar
- 2 coconut
- 1/2 ground cinnamon
- 1 cardamom
- 1/2 sea salt
- flour
Instructions:
1. NOTE: 2 cups roasted peanuts, shells and skins removed, briefly heated in a lightly oiled skillet -- or -- a mixture of both coconut and peanuts may be used in place of the grated coconut.
2. In a hot skillet, heat the sugar until it melts and just begins to brown.
3. Reduce heat and quickly add all other ingredients, stirring well as each ingredient is added. When all ingredients have been added to the mixture, continue stirring for about a minute, making sure everything is well mixed.
4. Scoop the mixture into a pan that has been lightly greased or lined with waxed paper. Let rest for a few minutes. Cut into squares or diamonds while still warm.
5. Let cool and serve.
Title: Pumpkin Cream Cheese Roll
Ingredients:
- 3 eggs
- 2/3 pumpkin
- 1 sugar
- 3/4 flour
- 1/2 cinnamon
- 1 baking soda
- 1/4 salt
- 8 cream cheese
- 2 margarine
- 1 vanilla
- 1 powdered sugar
Instructions:
1. Spray a 10 x 15 cookie sheet with vegetable spray (like Pam). Line the bottom of the cookie sheet with wax paper. Spray the wax paper with vegetable spray.
2. Mix together:.
3. Sugar, flour cinnamon, baking soda,and salt.
4. Spread on cookie sheet and bake at 375 for 15 minutes.
5. When cake is done, cool on rack for 7-8 minutes then turn out on counter covered with wax paper sprayed with vegetable spray. Peel off wax paper and frost while still warm.
6. Frosting: Blend together, cream chesse, margarine, vanilla and powdered sugar.
7. Using the wax paper cake is on, roll it up like a jelly roll.
8. It will crack but this is okay. Leave rolled in wax paper, then wrap in foil. Refrigerate if you’re going to keep it long. It also freezes well. ENJOY!
Title: Ginger Drops
Ingredients:
- 10 unsalted butter
- 1 sugar
- 1 dark molasses
- 2 jumbo eggs
- 4 1/4 all-purpose flour
- 1 ground ginger
- 2 baking soda
- 1 salt
- 1 cinnamon
- 1/4 nutmeg
- 1/4 ground cloves
Instructions:
1. Using electric mixer, cream butter,sugar and molasses; beat in eggs, one at a time.
2. Beat in remaining ingredients; do not overmix.
3. Cover dough and refrigerate 1 hour.
4. Preheat oven to 400 degrees.
5. Line baking sheets with parchment;form dough into 1 1/2-inch balls.
6. Arrange on prepared sheets, spacing about 1 inch apart.
7. Flatten slightly with palm of hand.
8. Bake until just firm to touch, 8 to 10 minutes.
9. Cool completely on rack.
Title: Peach-Blueberry Crisp
Ingredients:
- 4 blueberries
- 1 sugar
- 1/4 - 1/2 cornstarch
- 2 nutmeg
- 1/2 vanilla extract
- 1/2 quick-cooking oats
- 1/2 whole wheat flour
- 1/4 light brown sugar
- 1/3 cinnamon
- 1/2 honey
- 2 butter
- 2 wheat germ
- 1/4
Instructions:
1. Preheat oven to 375.
2. Combine first 5 ingredients in a medium bowl.
3. Toss well and set aside.
4. Combine the remaining ingredients in a small bowl and combine with a fork or fingers until mixture resembles coarse crumbs.
5. Spray a deep-dish pie pan with nonstick spray and pour in fruit mixture.
6. Cover fruit with topping.
7. Place in oven and bake for 45 minutes, or until juices are bubbly and warm.
8. May serve with frozen yogurt or light whipped topping.
Title: Gooey Marshmallow Peanut Butter Brownie Cake
Ingredients:
- 3/4 sweetened condensed milk
- 1/4 butter
- 1/4 margarine
- 1 milk
- 1 egg
- 1 marshmallow creme
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13" x 9-inch baking pan.
3. In a bowl, combine 1/4 cup condensed milk, butter, 1/4 cup milk, cake mix and the egg; mix to combine well (batter will be stiff).
4. Press TWO-THIRDS of the batter into the bottom of the prepared baking pan (using floured hands); pat down evenly, the layer will be thin.
5. Bake for 10 minutes.
6. Meanwhile, combine the remaining 1/2 cup condensed milk and the marshmallow creme in a bowl; stir in the peanut butter chips/morsels.
7. Remove the pan from the oven; spread the marshmallow mixture evenly over the brownie layer.
8. Carefully drop the remaining batter by the spoonfuls over the marshmallow mixture.
9. Bake for another 30 minutes.
10. Cool completely in pan on a wire rack.
Title: Gingersnap Cookies
Ingredients:
- 2 1/4 flour
- 1 brown sugar
- 1/2 shortening
- 1/4 molasses
- 1 egg
- 1 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 1/4 sugar
Instructions:
1. Preheat oven to 375.
2. In a large bowl place about half of the flour.
3. Add the brown sugar, shortening or oil, molasses, egg, baking soda, ginger, cinnamon, and cloves.
4. Beat with an electric mixer on medium to high speed till thoroughly combined. Then beat or stir in the remaining flour.
5. Shape the dough into 1-inch balls. Roll the balls in sugar to coat.
6. Place 2 inches apart on an un-greased cookie sheet.
7. Bake for 8-10 minutes or till edges are set and tops are crackled. Cool for one minute on cookie sheet. Cool on a wire rack.
Title: Peanut Butter Cookie Bites -Evelyn Sharpe
Ingredients:
- 3/4 sugar
- 1/3 peanut butter
- 1/4 margarine
- 2 vanilla
- 1/2 flour
- 1 3/4 baking soda
- 1 salt
- 1/4
Instructions:
1. Combine sugar, peanut butter, and margarine; beat with mixer till smooth. Add egg whites and vanilla until well blended.
2. Combine flour, soda, and salt add to creamed mixture.
3. Cover and chill dough 1 hour.
4. Shape into 48 balls and place on a sprayed cookie sheet.
5. Bake at 375 degrees for 10 minutes.
Title: Citrus Bars
Ingredients:
- 1 flour
- 2 icing sugar
- 1/4 salt
- 1/8 mace
- 6 butter
- 2 eggs
- 2/3 sugar
- 2 flour
- 1/2 baking powder
- 1 lemon zest
- 1 orange zest
- 1/2 lemon zest
- 3 lemon juice
Instructions:
1. Oven 350 degrees.
2. To make crust: blend all together until crumbly and press into an 8 inch square pan.
3. Bake approximately 15 minutes or until slightly colored.
4. To make topping: whisk all ingredients together and pour over hot crust.
5. Bake about 20 minutes.
Title: Lemon Sauce (For Crazy Gingerbread)
Ingredients:
- 1/4 sugar
- 1 cornstarch
- 1 salt
- 1/2 water
- 1 butter
- 1 lemon peel
- 1 lemon juice
Instructions:
1. In a saucepan, combine sugar, cornstarch and salt.
2. Stir in water and cook over medium-low heat, stirring constantly, until mixture boils.
3. Remove from heat and add remaining ingredients. Stir until butter is melted and mixture is well blended.
4. Serve with gingerbread, bread pudding, or other desserts.
Title: Fruit Savarin
Ingredients:
- 250 all-purpose flour
- 2 water
- 1 butter
- 1 salt
- 2 eggs
- 2 icing sugar
- 2 custard
- 1
- 2
- 1
Instructions:
1. Put maida and yeast in a bowl.
2. Pour water and mix.
3. Add in the eggs, salt, icing sugar and butter.
4. Mix well.
5. Keep aside for 25 miutes.
6. Now grease 2 moulds and pour the batter in this.
7. Bake at 180 degrees for 25 minutes.
8. Dip the baked savarins in sugar syrup.
9. Now put 2 tbsp whipped cream and 1 tbsp custard in a bowl.
10. Make a small hole in each of the savarins in the center.
11. Put the whipped cream and custard mixture in the hole of each savarin.
12. Garnish with strawberries and other seasonal fruits.
13. Serve!
Title: Nutella Lava Cookies
Ingredients:
- 2 hazelnuts
- 3 unsalted butter
- 1 egg
- 1 granulated sugar
- 1/3 salt
- 1/2 vanilla extract
- 1 flour
- 1/2 baking powder
- 1/4
- 8
Instructions:
1. Melt butter in a large skillet set over medium heat. Add chopped hazelnuts and sauté, stirring often, for 4-5 minutes or until aromatic. Remove nuts from skillet and lay on a piece of foil to cool and crisp.
2. Melt 3 tablespoons of butter in a small saucepan set over medium heat. Reduce heat to low and stir in chocolate chips. Stir until melted; remove from heat and let cool slightly.
3. Beat the egg, sugar, salt and vanilla in a medium bowl for about 2 minutes using high speed of an electric hand-held mixer. Beat in the melted chocolate mixture.
4. Thoroughly stir together the flour and baking powder, then stir flour mixture into chocolate mixture and nuts. Cover bowl with plastic wrap and chill for an hour or more.
5. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Working one at a time, scoop up generous heaping tablespoons of dough and shape into a mounds a little larger than a golf ball. Press a hole into the mound and stuff it with a teaspoon of chilled Nutella. Seal the whole with some more dough.
6. Place dough balls about 3 inches apart on lined baking sheet. Bake cookies one sheet at a time for exactly 12 minutes. Cool 3 to 5 minutes.
Title: Jessica's Famous Brownies
Ingredients:
- 6 shortening
- 2 butter
- 1/2 sugar
- 1 eggs
- 2 vanilla
- 1 self-rising flour
- 1/2
Instructions:
1. Place cocoa, shortening and butter in microwavable bowl and heat until melted, about 30 seconds.
2. Stir in sugar. Add eggs and beat well.
3. Blend in vanilla and flour.
4. Pour into greased 8" square pan. Top with chocolate chips.
5. Bake at 325° for 35 minutes or until set.
Title: Brazil Nut Crescents
Ingredients:
- 1 1/4 powdered sugar
- 1/4 brazil nut
- 1 butter
- 1/2
Instructions:
1. Combine and sift the flour and sugar.
2. Add the almonds.
3. Cream the butter and add the dry ingredients.
4. knead the dough until it's mixed.
5. make a 2 inch roll. make 1/2 inch slices. make crescent shapes.
6. bake on a buttered sheet for 10 minutes at 325.
Title: Spanish Cake
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 2 flour
- 3 baking powder
- 1 cinnamon
- 1/2 milk
Instructions:
1. Cream shortening and add sugar slowly, beating in well.
2. Add eggs, one at a time, beating well after each addition.
3. Sift together flour, baking powder and cinnamon.
4. Add alternately with milk and mix well.
5. Bake in greased tube pan at 350* for about 1 hour.
Title: Buried Treasure Cupcakes - K
Ingredients:
- 1 cream cheese
- 1 egg
- 1 sugar
- 2
- 48
- 1 1/2
Instructions:
1. PREHEAT oven to 350°F.
2. Prepare cake batter in large mixing bowl as directed on package; set aside.
3. WHISK cream cheese, egg and sugar in small mixing bowl until well blended.
4. SCOOP cake batter, using 1/4-cup dry measuring cup, into each of 24 paper or foil-lined medium muffin cups, filling each cup about half full.
5. SPOON 1/2 tablespoons of cream cheese mixture over batter in each muffin cup. Top with 1 cookie.
6. Cover evenly with remaining cake batter.
7. BAKE 19 to 22 minutes or until toothpick inserted in center comes out clean.
8. Cool 5 minutes; remove from pans to wire racks. Cool completely.
9. TOP cupcakes with whipped topping and remaining cookies just before serving. .
Title: Low Fat Brownies
Ingredients:
- 1 1/2 whole wheat flour
- 3/4 sugar
- 1 1/2 baking powder
- 1 eggs
- 2 applesauce
- 1 applesauce
- 3 vanilla
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray a pan with nonstick cooking spray.
3. In a medium bowl, mix flour, cocoa, sugar, and baking powder. Stir with fork.
4. In a large bowl, whisk eggs and slowly stir in applesauce and vanilla.
5. Gradually add flour mixture and stir until well combined.
6. Bake in oven for 35-40 minutes.
Title: Pumpkin Pie Cupcakes With Maple Buttercream Icing
Ingredients:
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 water
- 1 1/4 eggs
- 2 canned pumpkin
- 3 confectioners' sugar
- 3/4 butter
- 4 half-and-half
- 6
- 3 -4
- 1 1/2
Instructions:
1. Preheat oven to 350°F
2. Line standard muffin pan with baking cups.
3. In large bowl, combine cake mix, cinnamon, and nutmeg.
4. Add water, oil and eggs; beat with electric mixer 2 minutes.
5. Add pumpkin; mix until well blended.
6. Spoon into baking cups.
7. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
8. Allow cupcakes to cool in pan on cooling rack for 5-8 minutes.
9. Remove cupcakes from pan; cool completely.
10. FOR ICING:.
11. In a medium bowl, combine all icing ingredients.
12. Beat until smooth.
Title: Mexican Flan
Ingredients:
- 8 eggs
- 2/3 granulated sugar
- 1/4 salt
- 2 evaporated milk
- 1 brandy
- 1/2 brown sugar
Instructions:
1. Preheat oven to 350 degrees. In a large bowl beat eggs, well, until fluffy. Add the sugar and the salt to the eggs and beat. Add the milk to the mixture and beat well. Stir in the brandy.
2. Sift the brown sugar into the bottom of a 5" X 9" loaf pan, covering the entire bottom. Carefully pour the custard into the loaf pan.
3. Place the loaf pan into a 13" X 9" X 2" pan and fill with enough hot water to reach halfway up the sides of the larger pan.
4. Bake for 1 hour, or until a knife blade inserted into the center comes out clean.
5. Let cool, the refrigerate overnight.
6. Unmold the flan onto a platter. Slice and serve.
Title: Smith Island Cake
Ingredients:
- 8 flour
- 1/4 evaporated milk
- 1 evaporated milk
- 2 butter
- 3 vanilla extract
- 6 salt
- 1 eggs
- 1/2 confectioners' sugar
- 4
- 6
- 1/4
Instructions:
1. Pulse 4 peanut butter cups in a food processor into small chunks; transfer to a bowl. Pulse remaining peanut butter cups into a fine powder; transfer to another bowl. Chill both until ready to use.
2. Heat oven to 350°F Grease four 8-inch round cake pans with cooking spray, dust with half the flour, and knock out any excess. Set aside.
3. Put cake mix, 1 1/2 cups evaporated milk, half the butter, vanilla, salt, eggs, and 1/3 cup water into a large bowl; beat with an electric mixer until light and fluffy, 10-12 minutes.
4. Divide half the batter between prepared cake pans. Set remaining batter aside.
5. Using the back of a spoon, spread out batter so that it covers the bottom of each pan, making it slightly thicker around the edges.
6. Bake until cooked through and golden around edges, 12-14 minutes. Set aside to cool lightly, then loosen cake layers with a knife and invert onto cooling racks. Wash and dry cake pans.
7. Repeat process a second time with cooking spray and remaining flour and batter.
8. When all 8 cake layers have cooled, make the icing. Combine remaining milk, sugar, and cocoa in a medium pot; stir well, then add remaining butter. Cook over medium heat, stirring constantly, until butter is melted and icing is shiny, 4-5 minutes. Let cool for 5 minutes. Stir well.
9. Spread a cake layer with about 1/4 cup of icing; sprinkle with about 1 tsp powered peanut butter cups. Top with another cake layer and repeat process to make 8 layers total. Frost outside of cake with remaining icing; sprinkle top with peanut butter cup chunks. Let sit for 2-3 hours before serving.
10. The cake can be stored for up to a week refrigerated in an airtight container.
Title: Green Fruit Bowl
Ingredients:
- 3 honeydew melon
- 2 green seedless grapes
- 3 kiwi fruits
- 1 star fruit
- 2 granny smith apples
- 1 lime
- 1
Instructions:
1. Thinly pare the lime skin, and cut into thin strips.
2. Blanch in boiling water for 30 seconds, rinse in cold water and drain well.
3. Chill.
4. Squeeze the juice from the lime into a glass bowl big enough to hold the fruit.
5. Remove skin and seeds from melons, and dice in 1-inch cubes.
6. Remove stems from grapes and cut in half.
7. Peel kiwis and cut in eights.
8. Thinly slice the star fruit.
9. Core and thinly slice apples.
10. Place all the fruit in the glass bowl and stir to mix with the lime juice.
11. Cover bowl with plastic wrap and refrigerate for 1 hour.
12. Before serving add the sparking grape juice and sprinkle with lime peel.
Title: Gluten Free Brandy Snaps for Christmas
Ingredients:
- 90 butter
- 1/3 brown sugar
- 1/4 golden syrup
- 1/2 ground ginger
- 2
Instructions:
1. Preheat oven to 180°C.
2. Line baking trays with nonstick paper.
3. Place butter, syrup and sugar in pan over low/medium heat until butter is melted.
4. Stir.
5. Add flour and ginger.
6. Place 3 teaspoon scopes on each tray THESE SPREAD A LOT--LEAVE ROOM.
7. Bake 5 minutes or until golden brown.
8. Remove from oven; let stand for 1 minute.
9. Wrap around large wooden spoon handle till set.
10. Store in an air-tight container with layers of baking paper between.