lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chocolate Brownie Cups
Ingredients:
- 1/2 unsweetened applesauce
- 1 vanilla extract
- 8 raw sugar
- 2 all-purpose flour
- 1/2 instant espresso powder
- 1 baking powder
- 2 salt
- 1
- 1/2
Instructions:
1. Preheat the oven to 350°F
2. Thoroughly mist two 12-cup nonstick mini-muffin tins with spray.
3. Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites, and sugar in a large mixing bowl until well combined.
4. Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir until just combined and no lumps remain.
5. Working in batches, fill each cup until just barely full.
6. Sprinkle about one-fourth of the chips evenly over the brownies in each of the tins.
7. Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay).
8. Transfer the tins to a cooling rack and cool for 5 minutes. Use a butter knife to gently lift the brownies from the muffin tins (if they stick, carefully run the knife around the edge of each cup). Cool on the rack for another 10 minutes. Repeat with the second half of the batter and the remaining chips.
Title: Fresh Peach Pie With Cream Cheese Crust
Ingredients:
- 1 1/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 6 cream cheese
- 6 unsalted butter
- 1 1/2 pure vanilla extract
- 1/2 sugar
- 9 heavy cream
- 3/4
- 1
Instructions:
1. To make crust: Sift flour, baking powder, and salt into a bowl and stir to mix. Set aside. With an electric mixer, beat together cream cheese and butter until well blended. Add vanilla and almond extract and stir to blend. Add sugar and stir until well blended. Add flour mixture, and blend thoroughly. Do not overmix.
2. With lightly floured hands, form dough into a flat round. Wrap and refrigerate until firm enough to handle, about 1 hour (dough will be slightly sticky).
3. On a lightly floured work surface, roll dough out into a 12-inch round, 1/4 to 1/2 inch thick. Roll dough up into bottom and sides of pan. Trim excess dough. Using a fork, press edges of dough down on lip of pie pan. Cover with plastic wrap and refrigerate 30 to 40 minutes or overnight before baking.
4. Preheat oven to 350 degrees, Bake crust until light brown and puffy, 25 to 30 minutes. Set aside to cool completely.
5. To make filling: In the meantime, peel, pit, and slice peaches. Mix with 1/2 cup sugar and spread evenly over prepared crust. Whip cream in a bowl with an electric mixer until soft peaks form; add remaining 1/4 cup sugar and beat until stiff. Top peaches with whipped cream and and refrigerate at least 2 hours but no longer than 8 hours.
Title: Poppy Seed Loaf With Lemon Icing
Ingredients:
- 1/3 poppy seed
- 2/3 milk
- 2/3 butter
- 1 1/4 sugar
- 3 eggs
- 1 vanilla
- 1 lemon rind
- 1 lemon juice
- 2 flour
- 1 salt
- 1 baking powder
- 1/3 butter
- 3 icing sugar
- 4 milk
- 4 lemon juice
- 1 lemon, rind of
- 1 poppy seed
Instructions:
1. Soak poppy seeds in milk for 2 hours or overnight.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time.
4. Beat in vanilla, lemon rind, and juice.
5. Combine flour, salt, and baking powder.
6. Add to creamed mixture alternately with poppy seed mixture.
7. Turn into 9x5" loaf pan.
8. Bake in 300 oven for 1 1/2 hours.
9. Let cool for 15 minute and remove cake from pan.
10. Cool on wire rack and ice.
Title: Quick Fruit Salad Aka Pink Stuff
Ingredients:
- 1 sweetened condensed milk
- 1 crushed pineapple
- 1 cherry pie filling
- 1 Cool Whip
Instructions:
1. Mix ingredients together in large bowl.
2. Place into freezer for at least an hour.
3. Remove from freezer and serve or refrigerate.
4. Top with shredded coconut if desired.
Title: Strawberry Blueberry Pound Cake Trifle
Ingredients:
- 1 strawberry
- 6 blueberries
- 8 heavy whipping cream
- 1 powdered sugar
- 1/4
Instructions:
1. Cut pound cake into slices.
2. Find a glass about the size of your trifle glass and cut 4 circles and insert in bottom of trifle glasses.
3. Wash, trim and slice strawberries (reserve 4 strawberries for tops).
4. Wash blueberries.
5. Whip cream and powdered sugar until peaks form.
6. Place a layer of strawberry slices on top of each. Top strawberries with whipped cream and level it off.
7. Gently place a ring of blueberries around glass.
8. Place a strawberry in each center and serve.
Title: Lite Graham Cracker Pie Crust
Ingredients:
- 10 graham crackers
- 3 sugar
- 3 reduced fat margarine
- light butter
Instructions:
1. Break the graham crackers into pieces and place in the bowl of a food processor.
2. Process into fine crumbs.
3. Measure the crumbs and be sure you use 1 1/4 crumbs and no less and no more (adjusst amount).
4. Return crumbs to food processor, add the sugar, and process a few seconds to mix well.
5. Add the margarine or butter and process about 20 seconds, or until the mixture is moist and crumbly and holds together when pinched.
6. If the mixture seems too dry, mix in more margarine, 1/2 teaspoons at a time, until the proper consistency is reached.
7. Coat a 9" pan with cooking spray, and use the back of a spoon to press the mixture against the bottom and sides of the pan, forming an even crust (periodically dip spoon in sugar to prevent sticking).
8. Use fingers to finish pressing the crust firmly against the bottom and sides of the pan.
9. Bake at 350 degrees F for 9 minute or until the edges feel firm and dry.
10. Cool to room temperature before filling.
Title: Papaya and Mango With Mango Cream
Ingredients:
- 2 mangoes
- 1 1/4 heavy cream
- 8 water
- 2/3 papaya
- 1
Instructions:
1. Take one thick slice from the mango and, while still on the skin, slash the flesh with a sharp knife in a criss-cross pattern to make cubes.
2. Turn the piece of mango inside-out and cut away the cubed flesh from the skin.
3. Place in a bowl, mash with a fork to a pulp, and then add the cream and mix together well. Spoon into a freezer container and freeze for about 1-1 1/2 hours, or until half frozen.
4. Meanwhile, put the apricots and orange juice in a small saucepan. Bring to a boil and then simmer gently until the apricots are soft, adding a little more juice or water if necessary, so that the apricots remain moist. Remove the pan from the heat and set aside to cool.
5. Chop or dice the remaining mangoes and place in a bowl.
6. Cut the papaya in half, remove the seeds and peel. Dice the flesh and add to the mango.
7. Pour the apricot sauce over the fruit and gently toss to coat.
8. Stir the half-frozen mango cream a few times until spoonable, but not soft.
9. Serve the fruit topped with the mango cream.
Title: Snow Pudding
Ingredients:
- 2 eggs
- 2/3 sugar
- 2 water
- 1 gelatin
- 1/8
Instructions:
1. WHip eggs until stiff.
2. Fold in rest of ingredients.
3. Steam for 20 minute REfrigerate well.
Title: Yummy Peach Bread Pudding
Ingredients:
- 1 baguette
- 2 eggs
- 5 brown sugar
- 3/4 flour
- 2 cinnamon
- 1 milk
- 4 vanilla
- 2
Instructions:
1. Preheat oven to 350°F Butter a 13x9 inch glass baking dish.
2. Cut bread into 1-inch cubes. (you should have 10-12 cups); spread in baking dish. Add peaches and toss gently to combine. In a large bowl, whisk together eggs, sugar, flour and cinnamon; whisk in milk and vanilla and pour over the bread and peaches. Press bread down gently with spatula to coat in liquid. Let stand at room temperature for about 10 minutes ir until bread is soaked through.
3. Bake for about 55 minutes or until puffed, golden and a knife inserted in center comes out clean. Serve hot or warm.
4. COOKING TIP: Day-old bread works well for this recipe but make sure the bread is not stale. If using canned peaches, drain them well and pat dry before measuring.
5. FOR THE ADVENTUROUS: Add 1 cup chopped white chocolate or white baking chips with peaches. Serve topped with lemon-flavored whipped cream, vanilla ice cream or lemon yogurt.
Title: Icebox Cake
Ingredients:
- 1 graham crackers
- 2 butterscotch pudding
- 2 vanilla pudding mix
- 1 chocolate pudding
- 10 milk
- 1 heavy cream
- 2 sugar
- 1 vanilla
Instructions:
1. Coat a 13x9x2-inch baking dish with nonstick cooking spray; line the bottom with a single layer of graham crackers, cut pieces to fit if necessary.
2. Save scraps.
3. Cook butterscotch pudding following package directions, about 10 minutes.
4. Pour over layer of graham crackers.
5. Place another layer of graham crackers over butterscotch pudding.
6. Cook vanilla pudding following package directions, about 10 minutes, and pour over cracker layer.
7. Place a final layer of crackers over vanilla pudding.
8. Cook chocolate pudding according to package directions, about 10 minutes.
9. Pour evenly over the crackers.
10. Finely crush the remaining graham crackers and any scraps.
11. Sprinkle over the top of the chocolate pudding layer.
12. Refrigerate for 4 hours or overnight.
13. Cut into squares.
14. Note: To serve with whipped cream, beat 1 cup heavy cream, 2 T sugar and 1 t vanilla to stiff peaks.
Title: The Ultimate Sour Cream Cranberry-Streusel Bundt Cake
Ingredients:
- 1 1/2 walnuts
- 1 1/4 light brown sugar
- 5 cinnamon
- 6 cocoa powder
- 1/2 dried cranberries
- 3 cake flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 3/4 salt
- 3/4 butter
- 1 1/2 sugar
- 3 eggs
- 1 1/2 vanilla
- 1 sour cream
- 2 powdered sugar
- 3 -4
Instructions:
1. Set oven to 350°.
2. Generously butter a 12-cup Bundt pan (can use a tube pan also).
3. In a bowl mix together all streusel ingredients; set aside.
4. For the cake: sift together the flour, baking powder, baking soda and salt.
5. In a large bowl using an electric mixer cream the butter and sugar with vanilla for 5-6 minutes.
6. Beat in eggs one at a time until well blended.
7. Add in sour cream until well blended.
8. Mix in the flour mixture alternately into butter mixture in 3 additions; then beat on high speed for 1 minute.
9. Pour 1/3 of the batter into prepared baking pan.
10. Sprinkle with half of the streusel mixture.
11. Spoon another 1/3 batter over the streusel mixture.
12. Sprinkle with remaining streusel mixture, and then spoon the remaining batter over.
13. Bake cake for about 1 hour or until cake tests done (it might take more or less time to bake).
14. Cool for about 15 minutes, then carefully run a knife around the sides of the pan to loosen cake.
15. Turn the cake out onto a rack to cool completely.
16. In a bowl whisk together the confectioners sugar and 2 tablespoons whipping cream adding/whisking in more whipping cream to create a THICK glaze (make sure it is thick enough to cling to the cake).
17. Drizzle over the cake.
Title: Almond Hershey's Brownies
Ingredients:
- 1 water
- 1/4 eggs
- 1/3 vanilla ice cream
- 2 maraschino cherries
- 6
- 1
- 12
Instructions:
1. Make brownie mix according to box in a 13X9 inch pan.
2. Immediately after removing brownies from the oven lay the 6 Hershey bars on top of the brownies.
3. Let bars melt and smooth chocolate over brownies.
4. Let cool.
5. Cut into squares and serve with ice cream.
6. Add a maraschino cherry to the top of each serving of ice cream.
Title: Scarpelli (Dough Boys)
Ingredients:
- 4 self raising flour
- 1 egg
- 1 vanilla essence
- 4 sugar
- milk
- olive oil
Instructions:
1. In a jug, whisk egg, vanilla, sugar and milk.
2. Place flour in a bowl.
3. Add mixture to flour and mix well.
4. Mixture should be of a cake consistency.
5. Add more milk or flour to make the consistency right.
6. Leave mixture for 30 minutes to rise.
7. In a non stick pan, over low heat, place a quantity of olive oil to enable shallow frying.
8. Place a tablespoon of mixture per scarpelli in the pan and cook 10 to 12 scarpelli at a time.
9. When scarpelli are golden on both sides, remove scarpelli and place on paper towel.
10. Sprinkle scarpelli with sugar and eat warm.
11. Tips.
12. Keep heat low to moderate as scarpelli will burn and not cook thoroughly if heat is too high.
13. Scarpelli are best eaten on the day that they are made.
Title: Chocolate Chickpea Cake
Ingredients:
- 15 chickpeas
- 1/3 eggs
- 4 light brown sugar
- 1 baking powder
- 1/4 baking soda
- 1/2 butter
- 1/4
- 3
- 6
Instructions:
1. Heat oven to 350.
2. Prepare an 8-inch round cake pan and line bottom with a circle of waxed paper.
3. In a food processor, process chickpeas and juice until smooth.
4. Add eggs, one at a time, pulsing after each addition.
5. Add remaining ingredients and process until well blended, scraping the sides of the bowl as necessary.
6. Pour batter into pan.
7. Bake 50 minutes or until a toothpick comes out clean.
8. Let cake cool on a rack 15 minutes before removing from pan.
9. For an optional topping, melt butter and chocolate in double boiler to create a glaze to coat the cake and refrigerate before serving. Otherwise, serve as is or with fruit and whipped topping.
Title: Strawberry Sheet Cake
Ingredients:
- 16 strawberries
- 1 eggs
- 3 Jello gelatin
- 3/4 butter
- 3 cream cheese
- 1/4 vanilla
- 4 powdered sugar
- 1 strawberry puree
- 3
- 1/4
Instructions:
1. Preheat oven to 350.
2. Begin by adding your strawberries to a blender or food process and blending. Reserve 1 cup of pureed strawberries plus an additional ¼ cup for the frosting.
3. Mix cake mix, eggs, and oil in a large bowl until well combined. Add JELL-O and 1 cup strawberry puree. Mix well.
4. Pour into a greased 9x13 pan.
5. Bake for 30 minutes.
6. Let cake cool.
7. While cake is cooling make frosting by creaming together the butter and cream cheese. Add vanilla, powdered sugar and strawberry puree. Frost cake. ENJOY!
Title: Bananas 'n Cream Bundt Cake
Ingredients:
- 1/3 shortening
- 1 1/4 sugar
- 2 eggs
- 1 vanilla
- 3 bananas
- 2 flour
- 1 1/4 baking powder
- 1 baking soda
- 1/2 salt
- 1 sour cream
- 3/4 walnuts
- pecans
Instructions:
1. In a mixing bowl, cream together shortening and sugar.
2. Add eggs, one at a time, until well blended; stir in vanilla and bananas.
3. In a separate bowl, combine flour, baking powder, baking soda and salt.
4. Add to banana mixture alternately with sour cream.
5. Stir in walnuts.
6. Pour into a greased and floured 10-inch bundt pan.
7. Bake at 350° for 50 minutes or until cake tests done.
8. Cool, then dust with confectioners' sugar before serving.
9. *UsefulTip: Or replace sour cream with 1 cup of banana yogurt or vanilla yogurt.
Title: Strawberry Banana Pudding
Ingredients:
- 6 instant vanilla pudding
- 2 sour cream
- 2 strawberry cream cheese
- 1 fresh strawberries
- 1 banana
- 1 milk
- 1
- 18
Instructions:
1. prepare 4 boxes of the pudding according to the box, and add 1 cup of sour cream to the mix.( set aside ).
2. Prepare the last 3 boxes of pudding according to the box, and add 1 cup sour cream, 1 can strawberry pie filling, and 1 carton strawberry cream cheese, and blend together untill well mixed.
3. (Whatever pan you use) Start with a layer of waffers and then add vanilla pudding, and then your banannas, then continue with the waffers strawberry pudding, and strawberries, and so on untill you have the desired amount of layers in your pudding. Refrigerate for about an hour or two and serve.
Title: Gluten Free Featherlight Vinegar Pastry
Ingredients:
- 2 1/4 xanthan gum
- 1 salt
- 1/2 shortening
- 3/4 vinegar
- 1 egg
- 1
- 4
Instructions:
1. In a mediuim bowl, blend all of the dry ingredients until well blended.
2. Cut in the shortening until coarse crumbs form.
3. In a small bowl, beat the vinegar and egg together with a fork.
4. Add the ice water and combine.
5. Stir the wet ingredients into the dry ingredients with a fork and keep blending until the door forms a ball.
6. Work a little with your hands to obtain a smooth texture.
7. Cover and refrigerate for 30 minutes or more before rolling out.
8. Divide the dough in half and roll out on waxed paper or plastic wrap dusted with flour.
9. Roll out to a 11" circle, using as much flour as needed to prevent sticking.
10. Place the dough in a 9" pie plate.
11. Repeat with second piece of dough and cut steam vents in top if making a two crust pie.
12. Fill with filling, and place second piece of pastry on top, adjust to fit.
13. Roll under and crimp pastry.
14. Bake as directed for filling used.
15. For a baked single crust, prick the pastry with a fork on sides and bottom.
16. Bake the crust in a pre-heated 450 degree oven for 10-12 minutes or until slightly browned.
17. Cool before filling.
Title: Almond-Crusted Honey Cake
Ingredients:
- 1/2 ground cinnamon
- 1 ground ginger
- 1 honey
- 1 brewed coffee
- 1/4 Bourbon
- 3/4 egg
- 1/3
- 3
- 1
Instructions:
1. Preheat oven to 325ºF.
2. Grease and flour a 10" tube pan or a 13x9" baking dish. Sprinkle pan with slivered almonds.
3. In a large bowl, combine cake mix, cinnamon, ginger, honey, coffee, oil, whsikey or bourbon, and egg. Beat at low speed with an electric mixer until moistened; beat an additional 2 minutes at high speed.
4. Pour into prepared pan.
5. Bake for 55 to 70 minutes, if using the tube pan or check after 35 minutes if using the.
6. 13x9" pan.
7. Cool upright in the pan for 5 minutes then invert to serving plate.
8. L'Shanah Tova and may we know Peace!
9. L'Shana Tova!
Title: Classic Italian Almond Biscotti
Ingredients:
- 3 granulated sugar
- 1 light brown sugar
- 1 ground cinnamon
- 1/2 baking powder
- 2 all-purpose flour
- 2 1/2 jumbo eggs
- 3 pure vanilla extract
- 1 orange, zest of
- 1 egg
- 1
Instructions:
1. Preheat oven to 350 degrees. Position oven racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.
2. Place almonds in a single layer on a baking sheet and toast in the 350-degree oven for 10 minutes, or until light golden and aromatic. Remove and set aside.
3. In a large bowl, hand mix toasted almonds, sugars, cinnamon, baking powder and flour.
4. In a small bowl, whisk eggs. Add the vanilla and orange zest and whisk until well-blended. Add to the flour mixture.
5. Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands until a dough starts to form. Once the dough is firm, form it into a ball. Divide the ball into four equal pieces.
6. Place one piece of dough on a lightly floured surface. Using your hands, roll it into a log that is approximately 8 inches long, 2 inches wide and 3/4 of an inch high. Repeat with remaining three pieces of dough. Place two logs on each baking sheet. Brush loaves all over with egg wash.
7. Bake for 40 minutes, rotating pans midway through. The tops of the loaves will be shiny and deep golden. Cool on a rack for about 20 minutes.
8. Place a loaf on a cutting board, and using a large serrated knife, slice cookies 3/4 of an inch thick on the diagonal. If the cookie crumbles, let it cool for a few more minutes. Don't let it rest too long, however, or it could become too hard to slice.
9. Place slices on their sides back on the baking sheets. Place in the still-warm oven with the temperature off and the door closed for 30 to 60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an air-tight container, preferably a metal tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.
Title: Peach Walnut Spice Cake
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/3 molasses
- 2 1/2 flour
- 3/4 baking soda
- 1/2 nutmeg
- 1/2 sugar
- 4 eggs
- 2 salt
- 1/2 cinnamon
- 2 walnuts
- 1/2
Instructions:
1. Cream butter and sugars until light and fluffy. Beat in eggs, then add molasses; beating thoroughly.
2. Peel and chop peaches and stir into mixture.
3. Combine remaining ingredients and stir into creamed mixture until smooth.
4. Pour into greased and floured 9 inch square pan.
5. Bake at 350 degrees for 40 to 50 minutes or until pick inserted into center comes out dry.
6. Cut into squares and top with whipped cream and peach slices if desired.
Title: Chocolate Sauce Using Cocoa
Ingredients:
- 1 1/2 milk
- 30 butter
- 4 sugar
- 4 cocoa powder
- 2 cornflour
- 1 1/2 vanilla essence
- 1/2
Instructions:
1. Blend together the milk, sugar, cocoa powder and cornflour with a whisk until a smooth paste has formed.
2. Transfer the mixture to a saucepan and heat over a medium heat until the mixture begins to boil.
3. Reduce the heat and simmer for 2 minutes.
4. Remove the pan from the stove and add the butter. Stir the butter until it melts and blends into the sauce mixture.
5. Finally, add the vanilla essence and the cream and stir well.
6. Serve the sauce warm with your favourite pudding.
Title: Decorated Spice Cookies
Ingredients:
- 3 flour
- 2 ginger
- 1 1/2 cinnamon
- 1 clove
- 1 margarine
- 1/2 sugar
- 1/2 dark corn syrup
Instructions:
1. Sift together flour, ginger, cinnamon and cloves.
2. Mix margarine and sugar until fluffy; stir in Karo syrup.
3. Add dry ingredients.
4. DO NOT CHILL DOUGH!
5. Roll out 1/8<U+0094> thick on floured surface.
6. Cut into shapes.
7. Place on baking sheet.
8. Bake in 350 degree F oven about 10 minutes or until lightly browned.
9. Cool and decorate.
Title: Pennsylvania Dutch Molasses Softies
Ingredients:
- 3 2/3 all-purpose white flour
- 1/2 salt
- 3/4 unsalted butter
- 1/2 vegetable shortening
- 1 1/3 light brown sugar
- 1 light molasses
- 1/2 orange zest
- 1 sour cream
- 2 baking soda
- 2
Instructions:
1. In a large bowl, thoroughly stir together the flour and salt; set aside.
2. In another large bowl, with electic mixer on medium speed, beat together the butter, shortening and brown sugar until light and fluffy.
3. Beat the molasses and orange zest into the butter mixture until evenly incorporated. In a small bowl, stir together the sour cream and baking soda until well blended.
4. Beat the sour cream mixture into the molasses mixture. Gradually beat in the flour mixture until smooth and well blended.
5. Cover and refrigerate the dough until firm enough to handle, at least 4 hours or overnight.
6. Preheat the oven to 375*. Grease several baking sheets or coat with nonstick spray. Divide the dough in half. Working with one portion at a time and leaving the remaining dough chilled, shape portions of the mixture into generous golf ball sized balls with lightly greased hands.
7. Place on baking sheet, spacing about 3 1/2" apart. Using your hard, press down the balls until about 1/2" thick.
8. Evenly brush the cookies with the egg yolk mixture, try not to drip on the cookie tray, as the egg will burn on the baking sheet. Bake the cookies, one sheet at a time, in the middle of the over, reversing the sheet from front to back, halfway through baking to ensure even browning.
9. Bake for 7-10 minutes -- or until browned on top and just beginning to firm up when tapped in the centers; be careful not to overbake.
10. Transfer baking sheet to wire rack and let stand until the cookies firm up slightly -- 3-4 minutes.
11. Using a spatula, carefully transfer the cookies to wire rack to cool completely -- Store in an airtight container for up to 1 week or freeze up to one month.
Title: Vegan Cut-Out Sugar Cookies
Ingredients:
- 2 flour
- 3/4 sugar
- 1 baking powder
- 1/4 applesauce
- 1/2 vanilla extract
- 1 cinnamon
- 1 sugar
Instructions:
1. In a medium sized bowl mix together flour, sugar, baking powder, and cinnamon set aside.
2. In another bowl, mix together wet ingredients.
3. Add the wet ingredients to the dry ingredients.
4. Start preheating oven to 350 Fahrenheit.
5. Roll dough out and cut out shapes with cookie cutters.
6. Bake in oven on a lightly oiled cookie sheet for about 10-12 minutes.
Title: Baked Fresh Pears
Ingredients:
- 4 bosc pears
- 1 riesling wine
- 2 maple syrup
- 1 sugar
Instructions:
1. Cut pears in half lengthwise, but do not peel them.
2. Remove the cores, and place the pears, cut side up, in a nonreactive casserole.
3. Fill the hollow within the pear with wine, then pour the maple syrup over the pears. Sprinkle with sugar on top.
4. Bake pears in a preheated 350 degree oven for about 20 minutes, until tender.
Title: Ginger Cookies
Ingredients:
- 1 1/3 shortening
- 2 sugar
- 2 eggs
- 1/2 molasses
- 4 flour
- 4 baking soda
- 1 cinnamon
- 1 clove
- 1 ginger
- 1 salt
Instructions:
1. Roll in balls the size of a walnut.
2. Then roll in sugar.
3. Place cookie sheet and bake 8-10 minutes at 350 degrees.