lumicero/recipes-ing2inst huggingface dataset:
Title: I Love Lime White Chocolate Cookies
Ingredients:
- 1 butter
- 1/2 eggs
- 2 lime zest
- 1 white chocolate chips
- 1 1/4 powdered sugar
- 3 lime rind
- 2 fresh lime juice
- 5 -6
Instructions:
1. Preheat oven to 350°; position oven rack in the upper third of oven; spray cookie sheets with nonstick cooking spray.
2. In a big bowl, add half of the cake mix, softened butter, eggs, and lime zest.
3. Blend with an electric mixer on med-high speed for 1-2 minutes, until blended and smooth.
4. Stir in remaining cake mix and white chocolate chips with a wooden spoon until all dry ingredients are moistened.
5. Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
6. Bake 10-13 minutes or until set at edges and just barely set at center when lightly touched.
7. Cool 1 minute on sheets; transfer to wire racks with metal spatula and cool completely.
8. Prepare Lime Icing: add powdered sugar to a bowl; mix in zest and enough juice as needed to make icing just thin enough to drizzle off fork.
9. Drizzle icing over cooled cookies.
Title: Dreamy Cherry Delight Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 instant vanilla pudding
- 1 1/3 cherry pie filling
- 1 Cool Whip
- 1
Instructions:
1. Prepare and bake cake according to pkg.
2. directions, using 9x13 inches.
3. pan.
4. Meanwhile, prepare pudding according to pkg.
5. directions.
6. When cake is done, remove from oven and poke several large holes in cake (I use the end of a wooden spoon).
7. Spread pudding on top.
8. Let cool completely.
9. Spread cherry pie filling evenly over top of pudding.
10. Spread cool whip over top of pie filling.
11. Refrigerate until serving.
Title: Mocha Mousse Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1 sugar
- 4 vanilla
- 3/4 powdered sugar
- 2 cocoa powder
- 1/3 vanilla
- 1
- 2
- 1
- 3/4
- 1/4
- 1/2
Instructions:
1. Preheat the oven to 350 degrees. Grease the bottoms and sides of three 8 or 9-inch round cake pans with shortening or oil and flour. (Do not use cooking spray.)
2. In a large bowl, beat the cake ingredients on low speed for 1 minute, scraping the bowl constantly. Pour 1 3/4 cups batter in each pan. (If you only have 2 pans, refrigerate the unused batter until needed.).
3. Bake 24 minutes or until a toothpick comes out clean. Cool 10 minutes. Turn cakes onto a wire rack to cool completely.
4. Meanwhile, in a 2 quart saucepan, make the mocha mousse. Mix 1/4 cup of the whipping cream, sugar, and coffee and cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat.
5. Add the chocolate chips and vanilla and stir until the chips are melted. Chill 10 minutes in the refrigerator.
6. In a chilled bowl, whip the remaining 1/2 cup cream until soft peaks form. Fold into the cooled chocolate mixture. Cover and return to the refrigerator for 30 minutes.
7. In another chilled bowl, beat all the ingredients for the topping on high speed until soft peaks form.
8. To assemble, fill the layers with the mousse. Spread the frosting over the top and sides. Shave a plain chocolate bar, if desired, with a vegetable peeler for garnish.
9. Cover and refrigerate 2 hours before serving. Store covered in the refrigerator.
Title: Soul Warming Pound Cake
Ingredients:
- 5 eggs
- 1 butter
- 2 flour
- 2 sugar
- 1/2 milk
- 1 vanilla flavoring
Instructions:
1. Beat butter in sugar in large bowl until smooth and creamy with hand mixer.
2. Add eggs, a small amount at a time, and beat well after each addition.
3. When all of eggs are mixed in, add vanilla flavoring, milk. and flour and beat until all ingredients are combined.
4. Grease and flour 2 loaf pans. Pour batter into each pan until it is about ¾ full.
5. Place in 350 degrees Fahrenheit oven. Bake until toothpick inserted into cake comes out clean (approximately 15-25 minutes).
6. Let cake cool for 5 minutes, then carefully invert onto large plate or platter.
7. Slice cake into desired thickness and serve warm.
Title: Brandied Fruit Compote
Ingredients:
- 1 bing cherries
- 1 mandarin oranges
- 1 brown sugar
- 1/2 whole cloves
- 3 cinnamon sticks
- 2 -3 vanilla extract
- 1/4 brandy
- 1/4
- 1/2
Instructions:
1. Drain all canned fruit syrup into measuring cup.
2. Pour 1/2 of syrup in small sauce pan.
3. Add brown sugar, extracts and spices.
4. Simmer until reduced by half. Stir in brandy. Place canned fruits in clean quart jar and pour brandy syrup mixture over fruit. Cool and store in refrigerator.
Title: Chocolate Mint Drops
Ingredients:
- 1 butter
- 2/3 sugar
- 2 vanilla
- 1 flour
- 2 powdered sugar
- 1
Instructions:
1. Heat oven to 325Â°F. Combine butter and sugar in large bowl. Beat at medium speed until creamy. Add vanilla and egg yolk; continue beating until well mixed. Reduce speed to low. Add flour; beat just until mixed. Stir in 1/3 cup baking chips.
2. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased baking sheets. Bake for 12 to 15 minutes or until bottoms just start to brown and cookies are set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
3. Meanwhile, place remaining 1 2/3 cups baking chips in 1 quart saucepan. Cook over low heat, stirring constantly, until melted and smooth.
4. Tilt pan and dip tops of each cookie into melted chocolate; shake off excess chocolate.
5. Place onto waxed paper. Let stand at room temperature until chocolate is set. Sprinkle with powdered sugar. Store in container with tight-fitting lid.
Title: Martha Ann's Sugar Cookies
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 1 vanilla flavoring
- 1 salt
- 1 flour
- 1/2 baking soda
- 5 cream of tartar
- 2
Instructions:
1. Cream butter & sugar,add eggs,oil,butter flavor,vanilla,& salt. Add flour, soda,& cream of tarter. Mix Well.
2. Chill 1-2 Hours.
3. Drop on ungreased cookie sheet & flatten.
4. Bake at 350'F till done.
Title: Sweetheart (Sweet & Tart!) Lemon Shortbread Cookies
Ingredients:
- 2 3/4 unbleached all-purpose flour
- 1/4 cornstarch
- 1/2 baking powder
- 1/4 salt
- 1 unsalted butter
- 3/4 powdered sugar
- 2 vanilla extract
- 1/2 lemon zest
- 1 1/2 powdered sugar
- 1 lemon juice
- 1 lemon zest
- 5 -6 heavy whipping cream
Instructions:
1. Preheat oven to 325°. Position rack in middle of oven. Line baking sheet with parchment paper.
2. Sift flour, cornstarch, baking powder, and salt into a medium bowl, and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, and vanilla, until smooth and creamy - about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
4. On low speed, add the flour mixture, mixing until it is incorporated and the dough holds together in large clumps and comes away from the side of the bowl.
5. Form the dough into a smooth ball. Lightly flour the rolling surface and rolling pin. Roll the dough out to an EVEN ¼-inch+ thickness. Using a 3-inch long heart-shaped cutter, cut out the hearts. Use a thin metal spatula to transfer them to the prepared baking sheets, placing them about 1”apart. Gather together the dough scraps, roll, and cut out additional hearts.
6. Bake one sheet at a time, until the edges and bottoms of the cookies are lightly browned, about 20 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide, metal spatula to transfer them to a wire rack to cool completely.
7. Glaze: In a small bowl, stir the powdered sugar, lemon juice, and lemon zest (or vanilla) together with enough cream to form a thick, spreadable glaze. Use a thin metal spatula to spread HALF (right or left half) of each cookie heart with glaze. Let the cookies sit until the glaze is firm. Cookies can be layered between sheets of waxed paper in a tightly covered container and stored at room temperature for up to 4 days. Makes apx. (24) 3-4" cookies.
Title: Chocolate Snow Balls
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 1/2 evaporated milk
- 3 sugar
- 1/4 rolled oats
- 4 coconut
Instructions:
1. Boil together milk, butter and sugar until sugar is dissolved - stirring constantly.
2. Remove from heat.
3. Add remaining ingredients. Mix well.
4. Roll by the tablespoon or slightly larger, into balls.
5. Roll balls in coconut.
6. Chill for several hours.
Title: Eclair Cake
Ingredients:
- 1 water
- 1/2 butter
- 1 margarine
- 4 flour
- 1 eggs
- 2 2/3 instant vanilla pudding
- 1 milk
- 8 cream cheese
- Cool Whip
Instructions:
1. Bring to boil 1 cup water and 1/2 cup butter or margarine. Add flour; stir until it forms a ball. Then add the 4 eggs, 1 at a time.
2. Spread into a greased 9x13-inch pan and bake at 400° for 30 to 35 minutes. Cool.
3. While shell is cooking prepare filling.
4. Mix package of vanilla pudding with the milk, when the pudding is mixed well, add the softened cream cheese. Spread on the cooled shell.
5. Top with Cool Whip and drizzle with chocolate syrup.
6. Keep refrigerated.
Title: Layered Chocolate and Coffee Parfait
Ingredients:
- 3 sugar
- 1 milk
- 2 vanilla essence
- 1 instant coffee
- 1/2 boiling water
- 1 dark chocolate
- 3/4 chocolate curls
- 1/4
- 225
- 100
Instructions:
1. Combine custard powder and sugar in small saucepan.
2. Whisk in 1/4 cup of the milk, mixing to a smooth paste.
3. Stir in remaining milk.
4. Stir over low heat until the custard comes to the boil and thickens.
5. Remove from heat.
6. Cover surface of custard with a plastic food wrap and set aside to cool.
7. Whip together cream and essence.
8. Gently fold in to the cold custard.
9. Dissolve coffee in the water.
10. Stir in liqueur.
11. Cool.
12. Cut the sponge cake into bite sized cubes.
13. Divide half the sponge between 4 parfait glasses.
14. Drizzle half the coffee mixture over the sponge.
15. Top with half the custard.
16. Sprinkle over half the chocolate.
17. Repeat these 3 layers once more, finishing with the chocolate.
18. Cover and refrigerate for 2 hours.
19. Just before serving, garnish with the chocolate sprinkles or curls.
20. *Freshlysqueezed orange juice makes a nice change from the coffee liqueur.
Title: Wonder Waffles
Ingredients:
- 500 flour
- 10 -15 baking powder
- 5 salt
- 12 1/2 sugar
- 3 eggs
- 430 milk
- 80 butter
Instructions:
1. Sift together the dry ingredients. Set aside.
2. Beat egg white until stiff, but not dry. Set aside.
3. Beat egg yolks until thick and creamy.
4. Beat in milk slowly, then the oil or butter and beat well.
5. Add dry ingredients, beating all the time.
6. Gradually fold in the egg whites.
7. Heat waffle iron and spray lightly with cooking spray. pour in batter and cook until golden brown and done. Serve with honey or maple syrup, and ice-cream, whipped cream or creme fraiche.
Title: Lacy Oatmeal Sandwich Cookies
Ingredients:
- 2/3 all-purpose flour
- 2 butter
- 2/3 margarine
- 1 granulated sugar
- 1/4 corn syrup
- 1/4 milk
- 1 white chocolate chips
- 1
Instructions:
1. Preheat oven to 375°F.
2. Line cookie sheet with buttered foil.
3. Mix flour and oats together in a medium bowl.
4. In a large bowl, mix together butter, sugar and corn syrup.
5. Add milk to the butter mixture and mix well.
6. Stir in the flour mixture and mix well.
7. Drop batter by level teaspoonfuls 3 inches apart onto prepared cookie sheet.
8. Press each cookie slightly with the back of a fork or spoon.
9. Bake for 8 to 10 minutes or until cookies have spread and are browned around the edges.
10. Immediately transfer the foil and cookies to a wire rack.
11. Peel cookies off foil after they've cooled.
12. Now spread a thin layer of semi-sweet chocolate on the bottom of 1/4 of the cookies and white chocolate on 1/4 of the cookies.
13. Top each with the bottom side of the remaining cookies.
Title: Sunny Sunshine Cupcakes
Ingredients:
- 24
- 1
- 48
- 1
Instructions:
1. Frost cupcakes with lemon/yellow frosting.
2. Place 2 brown M&M's as eyes on cupcake.
3. Place 10 candy corns around edge of cupcakes with widest part on cupcake rim to make sunshine "rays.".
4. Use red icing to make smile on cupcakes.
5. ENJOY!
Title: Peanut Butter Chocolate Cupcakes
Ingredients:
- 3 cream cheese
- 1/4 peanut butter
- 2 sugar
- 1 milk
- 2 sugar
- 1 3/4 flour
- 1/2 baking powder
- 1 1/2 salt
- 1 baking soda
- 1/4 eggs
- 2 water
- 1 vanilla
- 1/2 butter
- 2 powdered sugar
- 1/3 milk
- 2
- 6
- 3 -4
Instructions:
1. In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth.
2. Set aside.
3. In a bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda.
4. In another bowl, whisk the eggs, water, oil and vanilla.
5. Stir into dry ingredients just until moistened. (batter will be thin.).
6. Fill paper-lined jumbo muffin cups half full with batter.
7. Drop scant tablespoons of peanut butter mixture into center of each.
8. Cover with remaining batter.
9. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
10. Cool 10 minutes.
11. Remove from pans to wire racks.
12. Cool completely.
13. Combine frosting ingredients.
14. Frost cupcakes.
15. Store in refrigerator.
Title: Chocolate Bavarian Pie
Ingredients:
- 1 unflavored gelatin
- 1/4 cold water
- 3 sugar
- 1/4 salt
- 1/4 milk
- 1 vanilla
- 1 butter
- 3
- 1
- 1/3
Instructions:
1. Crust.
2. Crush up the package of Chocolate Wafers (Save 1/4 cup crushed wafers for the topping).
3. Add the 1/3 cup melted butter to the crushed up Chocolate Wafers.
4. Press mixture into the bottom of an 9 x 9 pyrex dish.
5. Chill while making the filling.
6. Soften gelatin in water.
7. Combine egg yolks, sugar and salt, then slowly add scaled milk.
8. Cook in a double boiler until the mixture coats a spoon,about 10 minutes stirring occasionally. Do not overcook.
9. Add softened gelatin and mix well, then cool the mixture.
10. Add the vanilla.
11. Fold in the beaten egg whites and whipped cream.
12. Pour mixture onto the Chocolate Wafer crust.
13. Sprinkle the 1/4 cup of dry Chocolate Wafers over the top.
14. Chill throughly.
Title: Marla Gibb's Carrot Cake
Ingredients:
- 2 unbleached flour
- 2 raw sugar
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 cinnamon
- 1 pecans
- 1 1/2 walnuts
- 4 eggs
- 2 carrots
- 1 crushed pineapple
- 1 butter
- 1 vanilla
- 1 powdered sugar
- 1
Instructions:
1. Mix together the first six (6) ingredients.
2. Add oil& eggs& mix well.
3. Fold in the carrots, pineapple and pecans.
4. Pour into greased and floured 9x13x2" pan.
5. Bake@ 350 degrees for 35 to 40 minutes or until cake pulls slightly away from the edge of pan.
6. Cool 10 minutes; remove cake from pan.
7. Cool on wire rack.
8. Frosting:
9. Beat together the cream cheese, butter and vanilla until light and fluffy.
10. Gradually add powdered sugar.
11. Beat until smooth.
12. Spread top of one layer with 1/2 of cheesemixture.
13. Place second layer on top and spread with frosting.
Title: Mascarpone and Strawberries With Raspberry Wine Sauce
Ingredients:
- 1 mascarpone cheese
- 2 sugar
- 1 strawberry
- 1 raspberries
- 1 1/2 mint leaf
- 300 dry red wine
- 1/3 frozen raspberries
- 1 sugar
- vanilla
Instructions:
1. In large saucepan over medium heat, stir together wine, raspberry purée and sugar; bring to boil.
2. Boil gently until reduced to ¾ cup.
3. Remove from heat; stir in vanilla.
4. Cover and refrigerate until chilled.
5. In bowl, stir together mascarpone and sugar.
6. Layer mascarpone mixture, berries and sauce in stemmed glass dishes.
7. Garnish with mint leaves.
Title: Blueberry Grunt
Ingredients:
- 2 fresh blueberries
- 1/2 sugar
- 1/2 water
- 2 dry tapioca
- 2 all-purpose flour
- 2 sugar
- 2 1/2 baking powder
- 1/2 salt
- 1/4 unsalted butter
- 1/2 milk
- 1 egg
Instructions:
1. Coat the slow cooker with butter-flavored nonstick cooking spray or grease with butter.
2. In the slow cooker, combine the blueberries, ½ cup sugar, water, and tapioca; stir gently to coat the berries.
3. Cover and cook on LOW for about 5 hours or until the berries have formed a thick sauce.
4. To make the topping, whisk together the flour, 2 tablespoons sugar, baking powder, and salt in a bowl.
5. Using a pastry blender, cut in the butter until the mixture resembles coarse meal.
6. In a small bowl, beat the milk and egg together; stir into flour mixture with a few strokes to form a soft dough.
7. Turn the cooker temperature to HIGH and remove the lid.
8. Drop the dough by heaping tablespoons on top of the hot blueberries.
9. Cover and cook about 30 minutes until the topping is firm and a pick comes out clean (the topping will not brown).
10. Turn the cooker off, remove the lid, and let the grunt rest for 10 minutes.
11. Spoon into individual bowls and serve with heavy cream.
Title: Rizogalo
Ingredients:
- 1/2 allspice
- 1 caster sugar
- 2 vanilla extract
- 3 lemon zest
- 1 cinnamon
- 1 milk
- 600 rice
- 1/2
Instructions:
1. Heat the milk to quite hot in a saucepan, add the rice and allspice and allow to simmer for 45 minutes.
2. Whisk together the sugar and the egg yolk until well combined and fluffy. Add the vanilla and mix well.
3. Pour hot milk over yolks and sugar and mix well. Return to pot, add lemon zest and continue mixing until rice thickens and becomes lighter in texture. Refrigerate until set. Sprinkle with cinnamon & serve.
Title: Chocolate-Almond Biscotti
Ingredients:
- 3/4 granulated sugar
- 2/3 eggs
- 2 pure vanilla extract
- 1 baking powder
- 3/4 salt
- 1/8 all-purpose flour
- 1 3/4
- 4
Instructions:
1. Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
2. Line a baking sheet with parchment paper. Set aside.
3. In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.
4. Beat in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined.
6. Fold in the chopped almonds and chocolate.
7. Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to dampen your hands to form the log as the dough is quite sticky.
8. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.
9. Transfer log to a cutting board and, using a serrated knife, cut log into slices 3/4 inch (2 cm) thick on the diagonal.
10. Place the biscotti, cut side down, on the baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until golden brown.
11. Remove from oven and let cool. Store in an airtight container.
Title: Yummy Chunky Monkey Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 3/4 sugar
- 1 eggs
- 2 bananas
- 4 vanilla extract
- 2/3 bittersweet chocolate chips
- 1 walnuts
- 4 cinnamon
- 1
- 1/2
Instructions:
1. Preheat oven to 375 degrees F.
2. Grease 9 inch square cake pan.
3. Stir together flours, salt, baking soda, cinnamon, and baking powder.
4. Beat together oil, sugar, and eggs and vanilla until pale and fluffy.
5. Beat in bananas, and yogurt (mixture will look curdled).
6. With mixer at low spead add flour mixture until just mixed.
7. Toss the chocolate chips and walnuts in a tablespoon of flour to coat and then add to bater and fold in gently, do not overmix.
8. Spread batter evenly into pan and bakeuntil cake is golden and a wooden pick inserted into center of cake comes out clean, 40-45 minutes.
9. Cool cake on rack for 30 minutes and then turn cake out onto rack and cool completely, right side up.
10. Cake can be store for 2-3 days at room temperature.
11. This cake goes great with a dark chocolate frosting!
Title: Pumpkin Pudding
Ingredients:
- 1 1/2 skim milk
- 2 sugar-free vanilla pudding mix
- 2 pumpkin pie spice
- 2 pumpkin
- 1
Instructions:
1. Place milk in a large mixing bowl.
2. Add pudding mix and pumpkin pie spice.
3. Whip until thickened (about 2 minutes).
4. Add pumpkin, mixing well.
5. Add Cool Whip and whip till incorporated.
6. Put in bowl, cover and refrigerate for at least an hour.
Title: Granny Nanny's Scotcharoos
Ingredients:
- 6 sugar
- 1
Instructions:
1. Put 6 cups of Rice Krispies in a large bowl.
2. Measure 1 cup of peanut butter and set aside.
3. Put 1 cup sugar and 1 cup of syrup in a medium sauce pan. Stir together. Then turn on heat to medium, maybe just a little bit higher, but not on high.
4. Keep stirring the sugar and syrup until it starts to feel thinner. You will notice little bubbles form on the side of the pan. keep stirring. As you see the little bubbles form and it feels thinner. turn off the heat and add the peanut butter and stir til smooth.
5. Pour peanut butter/sugar/syrup mixture over the Rice Krispies. Stir until completely mixed.
6. Put in a 9 x 13 ungreased pan.
7. Put the chocolate and botterscotch chips in a microwavable bowl. Microwave the chips for one minute. Stir until smooth.
8. Spread melted chips over the Rice Krispies.
9. Refrigerate for 30 minutes.
Title: Light as Air Banana Cake
Ingredients:
- 1/4 butter
- 1 1/2 sugar
- 4 banana
- 1 pecans
- 1 flour
- 1 1/2 salt
- 1/2 milk
- 1/4 baking soda
- 4 warm water
- 1 vanilla
- 2 butter
- 1 confectioners' sugar
- 3 heavy cream
- 3 vanilla
- 4 pecans
- 1
- 1/2
Instructions:
1. Preheat oven to 350* Grease and flour two 9" layer cake pans or 10" tube pan.
2. Cream butter with sugar.
3. Add yolks and beat.
4. Add mashed bananas and pecans.
5. Sift together flour and salt.
6. Combine with creamed mixture alternately with milk.
7. Fold in beaten whites.
8. Add soda dissolved in water and then vanilla.
9. Bake for 25 to 30 min.
10. Cool and frost with Pecan Frosting or frosting of your choice.
Title: Mom's Apple Cobbler
Ingredients:
- 1/2 butter
- 2 margarine
- 2 sugar
- 1 1/2 water
- 1/2 self-rising flour
- 1/3 shortening
- 2 milk
- 1 apples
- cinnamon
Instructions:
1. Heat oven to 350 degrees. Melt butter in a 13x9x2 inch baking dish ( I prefer to use a glass one). Cut shortening into flour until particles resemble fine crumbs. Add milk and stir with a fork only until dough leaves the side of the bowl. Turn out dough onto a lightly floured board or pastry cloth, and knead just until smooth. Roll dough out into a large rectangle about 1/4 inch think. Sprinkle cinnamon over chopped apples, then sprinkle apples evenly over the dough. Roll up dough like a jelly roll and dampen the edges with water to seal. Slice dough into about 16 slices, 1/2 inch thick. Place slices in baking dish with the melted butter. In saucepan, heat water and sugar until dissolved. Pour the sugar syrup around the rolls. This will look like too much liquid, but dough will absorb it while baking. Bake for 55-60 minutes.
2. VARIATION: This cobbler can also be made with other fresh, frozen, or canned fruits such as blackberries, cherries, or peaches. If the fruit is packed in liquid, drain and substitute for part of the water in the sugar syrup. Add enough water to make two cups of liquid.
Title: Grilled Peaches (Or Pineapple, or Mango)
Ingredients:
- 6 mint leaf
- 1/4
- 3/4
Instructions:
1. Preheat grill to medium-high.
2. Pour Raspberry Vinaigrette Dressing over peach halves in a medium bowl.
3. Toss to coat.
4. Remove peaches from dressing and reserve the dressing.
5. Grill peaches for 6 to 8 minutes until softened, turning occasionally and brushing with reserved dressing.
6. Top each serving with 1 Tbsp whipped cream and garnish with mint leaf.
7. *Substitute fresh pineapple rings or mango slices if desired.
8. *Use 2 skewers to make it easier to turn the peaches on the grill.
Title: Frau Moyer's Cheese Custard Pie
Ingredients:
- 1 1/2 small curd cottage cheese
- 1 ricotta cheese
- 1/2 powdered sugar
- 5 eggs
- 1/4 salt
- 1/4 butter
- 1/4 ground nutmeg
- 1
Instructions:
1. Preheat oven to 450°F.
2. Rinse cottage cheese and drain very well.
3. Mash cottage cheese into a mixing bowl.
4. Add cream, sugar, yolks of eggs, salt and butter; mix very well and add nutmeg.
5. Beat egg whites to stiff peaks.
6. Fold into cottage cheese mixture.
7. Line a pie plate or pudding dish with the piecrust.
8. Pour in the cheese custard.
9. Bake at 450F for ten minutes, reduce heat to 350F and bake for an additional 30 minutes.
10. Serve at once.