lumicero/recipes-ing2inst huggingface dataset:
Title: Clove Snaps
Ingredients:
- 1 1/2 flour
- 1 1/2 ground cloves
- 1/4 ground cinnamon
- 1/4 ground black pepper
- 1/8 salt
- 1/2 unsalted butter
- 3/4 granulated sugar
- 1 egg
- 1 orange zest
Instructions:
1. In a bowl sift together the flour, cloves, cinnamon, pepper, and salt.
2. Cream the butter in an electric mixter until light and fluffy, about 2 minutes.
3. Add the sugar and blend until just combined, scraping the bowl well.
4. Add the egg and orange zest and mix until well blended, scraping the bowl as needed.
5. Add the sifted dry ingredients all at once and mix on low speed just until the flour is absorbed and the dough starts to come together (about 30 seconds).
6. Turn out onto a lightly floured surface and knead just until the dough forms a smooth mass.
7. Flatten into a disk that's abot 1/2 inch thick.
8. Wrap tightly in plastic wrap and chill until firm, about 2 hours.
9. Heat the oven to 375*F.
10. On a lightly floured surface, roll the dough 1/8th inch thick, making sure it isn't sticking to the surface and that it rolls out evenly, lightly sprinkling flour under the dough if needed.
11. With a 2 inch round cookie cutter, stamp out shapes.
12. Reroll the scraps and stamp out more.
13. Set the cookies 1/2 inch apart on parchment lined baking sheets.
14. Bake until the cookies are golden around the edges and on the bottoms, about 12 minutes, rotating the baking sheets as needed for even baking.
15. Let the cookies cool completely on the baking sheets on racks.
16. Store in airtight container.
Title: Lemon Poppy Seed Bundt Cake
Ingredients:
- 1 1/4 raw sugar
- 1/3 granular fructose
- 1 1/4 milk
- 1/4 fresh lemon juice
- 1 lemon rind
- 3 unbleached white flour
- 2 egg substitute
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 2 1/2 poppy seeds
- 2 confectioners' sugar
- 1 lemon rind
- 2/3 fresh lemon juice
- 2 milk
Instructions:
1. Preheat the oven to 350°F.
2. Oil a 12-cup bundt cake pan. In a medium bowl whisk the sugar, oil, milk, lemon juice, and lemon rind together.
3. In a large bowl whisk all the dry ingredients together. Add the wet mixture to the dry. Mix well with an electric mixer on medium speed, or use a whisk. Pour the batter into the cake pan. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
4. Remove from the oven and cool for 10 minutes. Carefully remove the cake from the pan and cool for a further 5 minutes. Mix the glaze ingredients until smooth.
5. Pour 1/3 of the glaze on top of the cake, then place the cake back into the bundt pan. With a wooden toothpick, poke holes into the top of the cake. Pour the remaining glaze over the cake. Let the cake sit until the glaze is absorbed before slicing.
6. Makes 16 slices.
Title: Michelle Obama's Shortbread Cookies
Ingredients:
- 1 1/2 unsalted butter
- 1 1/2 sugar
- 2 sugar
- 2 Amaretto
- 2 orange zest
- 1 lemon zest
- 1 cake flour
- 3 salt
- 1/4
- 1
Instructions:
1. Heat oven to 325 degree F. Line a 17 x 12 x 1-inch baking pan with nonstick foil.
2. Cream together butter and 1-1/2 cups of the sugar, and then add egg yolks, beating mixture until smooth.
3. Beat in Amaretto and zest, before stirring in flour and salt.
4. Spread dough evenly into pan, making it smooth and flat as possible.
5. Brush top of dough with egg white; sprinkle with remaining 2 tablespoons sugar. Bake at 325 degree F for 25 minutes or until brown.
6. Turn off oven and allow cookies to sit in oven, with door ajar, for 15 minutes. Cut while slightly warm.
Title: Edmonds Ginger Crunch
Ingredients:
- 125 butter
- 1/2 sugar
- 1 1/2 plain flour
- 1 baking powder
- 1 ground ginger
- 75 butter
- 3/4 icing sugar
- 2 golden syrup
- 3 ground ginger
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Sift flour, baking powder and ginger together.
3. Mix into creamed mixture.
4. Turn dough out onto a lightly floured board. Knead well.
5. Press dough into a greased 20x30cm sponge roll tin.
6. Bake at 190C (375F) for 20-25 minutes or until light brown.
7. When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger.
8. Heat until butter is melted, stirring constantly.
9. Pour hot ginger icing over base while hot and cut into squares before it gets cold.
Title: Lakeland Lemon Cake
Ingredients:
- 8 self raising flour
- 6 butter
- 6 caster sugar
- 2 eggs
- 1 salt
- 1 ground cinnamon
- 1/2 ground ginger
- 1 lemon
- 1 milk
Instructions:
1. Set the oven to 325*F or mark 3.
2. Grease and line the base and sides of a 7 inch round cake tin.
3. In a bowl, cream the butter and sugar until pale and fluffy.
4. Add the beaten eggs, salt, cinnamon and ginger, sieve in the flour and mix well.
5. Add the lemon rind and juice and then add the milk. Mix well and place in the prepared pan.
6. Level the top and bake for about 1 hour until firm and pale brown.
7. Leave in the tin for 15 minutes, then transfer to a wire rack to finish cooling.
8. Keep for 48 hours before cutting.
9. Serve either plain or cut in half and sandwich with home-made lemon curd.
Title: Apple Strudel A.k.a. Apple Potica
Ingredients:
- 2 flour
- 1/2 warm water
- 4 salt
- 1/2 egg
- 1 apples
- 3 butter
- 1/4 sugar
- 3/4 cinnamon
- 1
- 1/2
Instructions:
1. Mix flour and salt.
2. Combine water, egg and oil.
3. Add flour until dough forms.
4. Knead 10 minutes until satiny.
5. If dough is sticky add more flour.
6. Stretch dough paper thin to about 45x50 inch on floured cloth.
7. Mix apples with leftover ingredients.I use red delicious apples).
8. Spread on pastry.
9. Roll as a jelly roll,tuck ends close.
10. Place on Pam sprayed cookie sheet.
11. Bake 350°F for 1 hour.
12. Note- This isn't as difficult to make as you may think. And once you've made it, becomes easier.
13. Note- I didn't list a prep time ,because if you have a food processor for slicing and a kitchen aid for kneading.You've got it made in no time. But, if you have to slice by hand and knead by hand it will take a while longer -- But, well worth the time. Ummm Good -- .
Title: Cranberry Almond Sour Cream Cake
Ingredients:
- 1 1/2 fresh cranberries
- 1/4 frozen cranberries
- 1/4 water
- 2/3 butter
- 3/4 eggs
- 2/3 vanilla
- 3 all-purpose flour
- 2 baking powder
- 2 1/2 baking soda
- 1 1/2 salt
- 1 light sour cream
- 1/2
- 1 1/2
Instructions:
1. Filling: In small saucepan, bring cranberries, Splenda Brown Sugar Blend and water to boi. Reduce heat and simmer, until thickened and reduced to 3/4 cup about 8 minutes. Let cool completely.
2. Preheat oven to 350°F.
3. Meanwhile, sprinkle almonds evenly in greased 10 inch (3 L) Bundt pan and set aside.
4. In bowl, beat butter with Splenda Brown Sugar Blend until fluffy. Beat in eggs, 1 at a time. Beat in vanilla.
5. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 2 additions of dry ingredients and 1 of sour cream.
6. Spoon half of the batter into prepared pan. Drop filling by spoonfuls in ring around centre, leaving 3/4 inch border on both sides. Spoon remaining batter on top, smoothing gently.
7. Bake in 350°F oven until tester inserted in centre of cake comes out clean, 50 to 60 minutes. Let cool in pan on rack for 10 minutes; invert onto rack to let cool completely.
Title: Pumpkin Pie With Graham Cracker Crust
Ingredients:
- 2 pumpkin
- 1 sweetened condensed milk
- 2 eggs
- 1 brown sugar
- 1 ground cinnamon
- 1/2 ginger
- 1/2 nutmeg
- 1/2 allspice
- 1/2 salt
- 1 graham cracker pie crust
Instructions:
1. Preheat Oven 425 degrees.
2. Mix all ingredients together, except pie crust.
3. Pour into Pie shell.
4. Put in oven set at 425 degrees for 15 minutes.
5. Reduce temperature to 350 degrees and bake 35-40 minutes longer.
6. Do toothpick test, if it comes out clean it<U+0092>s done!
Title: Scandinavian Drops
Ingredients:
- 1/4 brown sugar
- 1/2 butter
- 1 enriched flour
- 1
- 3/4
Instructions:
1. Cream butter. Add sugar gradually. Add egg yolk. Beat until light. Blend in flour. Chill 15 minutes.
2. Preheat oven to 300 degrees.
3. Roll dough into small balls about 1 inch in diameter. Slightly beat egg white with fork. Dip cookies in egg white.
4. Roll in chopped nuts.
5. Place on greased cookie sheet, making a depression in centers.
6. Bake at 300 degrees for 15 minutes. Press down centers again. Drop jelly in center. Continue baking for 30 to 35 minutes.
Title: Christmas Sugar Cookies
Ingredients:
- 1 sugar
- 1 butter
- 2 eggs
- 3 flour
- 2 baking powder
- 1/2 nutmeg
- 1 baking soda
- 4 milk
- 1 vanilla
Instructions:
1. Cream together sugar and butter.
2. Add eggs to creamed mixture.
3. Sift together, flour, nutmeg, baking powder and baking soda.
4. Stir together milk and vanilla.
5. Add dry ingredients and wet ingredients to butter mixture alternately until well combined.
6. Roll out on floured board real thin and cut as desired with cutters.
7. Sprinkle with green and red sugars.
8. Put on a floured cookie sheet and bake at 350 about 10 minutes.
Title: Low Carb Almond Meal Muffins
Ingredients:
- 2 baking powder
- 2 salt
- 1/4 butter
- 1/2 eggs
- 4 water
- 1/3 artificial sweetener
- 1/3
Instructions:
1. Preheat oven to 350 and grease a muffin tin.
2. Mix dry ingredients together well.
3. Add wet ingredients and mix well.
4. Fill muffin tins 1/2 to 2/3 full.
5. Bake 15 minutes.
Title: Shoo-Fly Cake
Ingredients:
- 4 all-purpose flour
- 1 margarine
- 2 sugar
- 1 salt
- 1 molasses
- 2 water
- 2 hot water
- 1 baking soda
Instructions:
1. Mix all dry ingredients with margarine.
2. Take 1 cup of mixture and reserve for topping and set aside.
3. Dissolve baking soda in hot water.
4. Add molasses, water and dissolved baking soda.
5. Mix well.
6. Pour into a greased 9x13 pan.
7. Sprinkle with reserved topping mixture.
8. Bake at 350 degrees for 45 minutes or until knife inserted comes out clean.
Title: Tropical Fruit Cake
Ingredients:
- 1 mandarin oranges in juice
- 1 eggs
- 2 Cool Whip
- 1 instant banana pudding mix
- 1 crushed pineapple
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix cake mix, oranges with juice and eggs.
3. Beat till well mix around 2 minutes.
4. Pour into prepared pan 13 by 9 and spread.
5. Bake 30 minutes or until toothpick inserted into center comes out clean.
6. Let cool completely.
7. Mix cool whip, pudding and pineapple.
8. Spread on cooled cake and refridgerate till ready to serve and any leftovers.
9. Can use sugar free coolwhip and sugar free pudding. You might try to mix a ripe banana in with the oranges in the cake and about 1/2 cup coconut in with the frosting. Sounds yummy to me.
Title: Chocolate and Apple Crumble
Ingredients:
- 90 plain flour
- 60 butter
- 90 demerara sugar
- 440 cooking apples
- 20 chocolate
- 75
Instructions:
1. Preheat the oven to 190C/375°F.
2. Put the flour and butter into a bowl and rub in until it resembles coarse breadcrumbs. Stir in 50g of the sugar.
3. Peel, core and slice the apples and spread them over the bottom of an ovenproof dish. Sprinkle over the remaining sugar, then the ginger, then the chocolate.
4. Sprinkle the crumble mixture over the top. Bake for around 30 minutes or until turning golden.
Title: Southern Oatmeal Pie
Ingredients:
- 2 eggs
- 2/3 margarine
- 2/3 sugar
- 2/3 white corn syrup
- 2/3 oats
- 1/4 salt
- 1 vanilla
Instructions:
1. Combine all ingredients and pour into unbaked pie shell ( 9 in).
2. Bake at 350* for 1 hour.
3. Serve plain or with whipped cream.
Title: Sweet Bread Bits
Ingredients:
- 1/2 margarine
- 2 honey
- 2 mandarin orange
- 1
Instructions:
1. If your breadcrumbs are fresh, microwave them for one to two minutes. (They're nicer than plain stale ones).
2. Microwave margarine and honey for two minutes. If you like your breadcrumbs blackened and slightly carcinogenic -I do !- then microwave them with the honey and marg on top.
3. Combine breadcrumbs with melted margarine and honey.
4. Cut or bare handedly rip mandarin pieces apart - squeeze out all the pulp and juice onto the breadcrumbs. Mix well.
5. If you want, microwave for another 30 seconds before digging in with a teaspoon.
6. Also nice on top of yoghurt.
Title: Balsamic Glazed Figs With Pancetta and Mascarpone
Ingredients:
- 16 figs
- 4 pancetta
- 2 brown sugar
- 4 honey
- 8 salt
- 1 pepper
- 1 mascarpone cheese
- 4
Instructions:
1. Pack the pancetta with the brown sugar on both sides.
2. In a non-stick skillet over high heat, cook the pancetta thoroughly until it starts to crisp. When ready, remove the pancetta from the pan to a plate lined with a paper towel to soak up excess oil.
3. Remove most of the leftover pancetta oil from the skillet, and in the same pan add the halved figs (without stems) with the balsamic vinegar and the honey.
4. The balsamic will quickly start to thicken. Stir constantly to prevent burning, and add salt and pepper to taste. Alternatively you can roast the figs in the oven (400F) with a bit of olive oil and brown sugar until they soften, and then combine with the balsamic reduction made on the stovetop.
5. When the liquids reduce to about half, remove from heat.
6. Each plate receives a piece of pancetta; top with the figs (4 per person) and the reduction. Add a dollop of mascarpone and enjoy!
Title: Almond Tea Cookies
Ingredients:
- 1/2 sugar
- 3/4 butter
- 1/4 baking soda
- 1 1/2 salt
- 1/2 flour
- 1/8 walnuts
- 2 1/4 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 350ºF.
2. In a mixing bowl, cream sugar and butter.
3. Beat in the oil, extract, baking soda, salt, flour, and nuts.
4. Mix well and form into small balls (3/4-inch).
5. Bake for 12-15 minutes on a greased cookie sheet.
6. Roll in powdered sugar and cool on cake rack.
Title: Pear Brandy Souffle (Soufflé Aux Poires Williams)
Ingredients:
- 4 pears
- 1 lemon juice
- 3 pear brandy
- 8 sugar
- 3 flour
- 3/4 cornstarch
- 3 confectioners' sugar
- 2
- 1
Instructions:
1. For the pastry cream: Scald the milk. Beat the egg yolks with sugar until light and thick. Stir in the flour and cornstarch.
2. Stir half the hot milk into the egg mixture. Then add that mixture to the remaining hot milk in the pan.
3. Bring to a boil, whisking until the pastry cream thickens. Simmer for 2 minutes.
4. Rub the surface of the hot cream with some butter.
5. For the souffle: Peel and core the pears and put them along with the lemon juice into a food processor.
6. Purée the pears and then pour into a saucepan.
7. Cook the purée for 10-15 minutes. It should be thick enough to hold a shape. Allow to cool.
8. Stir the cooled purée into the pastry cream and add the pear brandy. Press a piece of plastic wrap directly on top of the surface of the pear cream. It can be refrigerated up to 3 hours.
9. Preheat oven to 425°F Thoroughly butter a 2-qt. soufflé dish.
10. Whip the egg whites until stiff, then beat in the sugar and continue beating until they are glossy.
11. Reheat the pear cream (if necessary) until it is hot to the touch.
12. Fold one-quarter of the egg whites into the warm pear cream, mixing thouroughly.
13. Gently fold the cream into the rest of the egg whites and pour into the prepared dish.
14. Bake the soufflé in a heated oven 20-25 minutes. The soufflé should be puffed and brown.
15. To Serve, dust with powdered sugar.
Title: Strawberries and Cream Trifle
Ingredients:
- 2 fresh strawberries
- 4 sherry wine
- 1 confectioners' sugar
- 3 pure vanilla extract
- 1 Classic Custard Sauce
- 2
- 1
- 1 1/2
Instructions:
1. In a chilled bowl with chilled beaters, whip the cream until thickened. Beat in the sugar and the vanilla, continue beating until stiff peaks form. Do not over beat.
2. In a large bowl, stir together the strawberry preserves with the sherry or brandy, stirring well to combine; gently stir in the strawberries.
3. In a glass trifle dish or individual dessert dishes, alternately layer the strawberries mixture, cake cubes, whipped cream, and the custard sauce (if using).
4. Top with whipped cream and decorate with several of the choicest berries.
5. Serve immediately, or cover and chill until serving time. Best if eaten the same day.
Title: Humming Bird Cake
Ingredients:
- 1 pecans
- 3 all-purpose flour
- 2 granulated sugar
- 1 baking soda
- 1/2 salt
- 1 ground cinnamon
- 3 eggs
- 3/4 canola oil
- 1 1/2 pure vanilla extract
- 1 crushed pineapple
- 2 bananas
- 1/4 unsalted butter
- 8 cream cheese
- 1 confectioners' sugar
- 1 pure vanilla extract
- 1/2 pecans
- pecan halves
Instructions:
1. Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper.
2. Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely. Set aside.
3. In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon. Set aside.
4. In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
5. Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
6. Frosting:
7. In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.
Title: Raspberry-Pear Cobbler
Ingredients:
- 1 frozen raspberries
- 1/3 sugar
- 2 cornstarch
- 1/4 cinnamon
- 3 pears
- 1 flour
- 1/2 sugar
- 1 baking powder
- 1 egg
- 3/4 sour cream
- 2 butter
- 1/4 salt
Instructions:
1. Fruit Mixture:
2. Drain raspberries, add water to reserved syrup to make 1 cup. In a saucepan combine, sugar, cornstarch, and spice; stir in syrup mixture. Cook and stir till thick and bubbly. Stir in berries and pears, heat through. Pour into a 1 1/2 quart round baking dish.
3. Batter:
4. Combine flour, sugar, baking powder, andsalt. Mix egg, sour cream and butter; add to flour mixture, blend well. Drop by spoonfuls atop fruit mixture.
5. Bake at 350 for 30 minutes.
Title: Kori's 2nd Birthday Cake
Ingredients:
- 1 butter
- 3/4 sugar
- 2 eggs
- 1/2 buttermilk
- 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1 vanilla bean paste
- 2 cake flour
Instructions:
1. Prepare A(6, 8"), B(4, 6") or C(3, 9") round cake pans by greasing and flouring - preheat oven to 350 degrees.
2. In the bowl of a mixer fitted with the paddle attachment, cream butter and sugar together.
3. Then add eggs one a time until incorporated, followed by the buttermilk.
4. Add baking powder, soda, salt and vanilla bean paste - stirring to combine.
5. Add cake flour and mix until batter begins to look creamy.
6. Place prepared pans into preheated oven and bake for 20-25 minutes, until tester comes out clean.
7. Remove from oven and let cool for 15 minutes, then invert cakes out onto rack to cool completely.
8. Wrap with plastic wrap and place into refrigerator to chill fully.
9. Remove from refrigerator when you are ready to ice layers together and put on crumb coat.
Title: Fat Free Sour Cream Pound Cake
Ingredients:
- 1 nonfat sour cream
- 4 vanilla
- 1 unbleached flour
- 1 1/2 Splenda sugar substitute
- 1 baking powder
- 1/4 baking soda
- 1/8
Instructions:
1. Preheat oven to 325°F.
2. Oil and flour a loaf pan.
3. In a mixing bowl, combine sour cream, egg whites, and vanilla.
4. In another mixing bowl, combine flour, sugar, baking powder, and baking soda.
5. Combine wet and dry ingredients until just moistened.
6. Pour into pan and bake for 1 hour or until a knife inserted into the center comes out clean.
Title: Red Velvet Cupcakes
Ingredients:
- 1/3 vanilla extract
- 3 butter
- 1 1/2 sugar
- 1/2 buttermilk
- 1 1/2 salt
- 4 cake flour
- 1 baking soda
- 1 white vinegar
- 2 1/4
- 1
Instructions:
1. Cake:
2. Heat oven to 350°F Line 2 standard 12-cup cupcake tins with baking papers and set aside.
3. Mix the cocoa, food coloring, and vanilla together in a small bowl and set aside.
4. Beat the butter and sugar together in a large bowl, using a mixer set on medium-high speed. Add the yolks and beat for 1 more minute. Add the cocoa mixture and beat to combine.
5. Stir the buttermilk and salt together and add it in thirds, alternating with the flour.
6. Mix the baking soda with the vinegar and blend into the batter.
7. Fill each cupcake tin with 3 tablespoons batter, and bake until a toothpick inserted in the cupcake center tests clean — about 15 minutes.
8. Cool in the pans on a wire rack for 15 minutes.
9. Release cakes and cool completely before frosting with Cooked Chocolate Frosting (Recipe #330852).
Title: Basic Cupcakes (Vegan)
Ingredients:
- 1 1/4 self-rising flour
- 1/4 bicarbonate of soda
- 1/2 caster sugar
- 1/2 vegetable margarine
- 1/2 water
- 75 icing sugar
- 75 lemons
- 1
- 2 -4
Instructions:
1. Pre-heat oven to gas 3 / 325f.
2. MIX: In a large bowl "cream" sugar and marg until smooth.
3. Sieve flour and soya flour and bicarb of soda (plus cocoa or coffee if using) in to sugar and marg.
4. Mix well.
5. Add juice and water.
6. Add other flavouring(s) if using.
7. Spoon evenly in to 12 cake cases.
8. Bake for 25-35 mins, until cakes spring back when poked.
9. Leave to cool completely.
10. ICING: Sieve icing sugar (plus falvouring if using) into bowl.
11. Add water/juice until it is at your desired thickness, stirring it at same time. A little liquid is usually enough!
12. Spoon onto the cool cakes, adding any decoration on top of unset icing.
Title: Strawberry and Mango Bruschetta Dessert
Ingredients:
- 1 mango
- 1 strawberry
- 1/4 sugar
- 1/4 water
- 1 salt
- 1 mint sprigs
- 2
Instructions:
1. In a large mixing bowl, toss strawberries and mangos together.
2. In a small sauce pan, bring water and sugar to boil and allow to cool.
3. Pour small amount of sugar water over mango mixture and add pinch of salt.
4. Serve with mint sprig and toasted pound cake.
Title: Flaming Pears Melba
Ingredients:
- 4 cream cheese
- 1 granulated sugar
- 1 walnuts
- 1/4 water
- 1/4 cornstarch
- 1 frozen raspberries
- 1 brandy
- 1/4
Instructions:
1. Place 12 pear halves, cut side down on paper towels.
2. For the filling, combine cream cheese, sugar & enough reserved pear syrup to make a spreadable filling.
3. Add walnuts, & stir to mix well.
4. Spread 1 tablespoon of filling onto the FLAT surface of each pear.
5. Press together each set of two halves to make 6 'whole' pears.
6. For the sauce, in saucepan, blend cold water & cornstarch, then add thawed raspberries.
7. Cook & stir until thick.
8. Run cooked raspberries through a fine sieve to remove seeds. Keep warm.
9. When ready to serve, preheat 1/4 cup brandy.
10. Pour brandy on top of warm raspberry sauce, then ignite with LONG match.
11. Immediately, & with a long-handled dipper, spoon flaming sauce over pears, & serve.
Title: Whipped Topping Substitute
Ingredients:
- 1/3 instant nonfat dry milk powder
- 1/3 cold water
- 1/4 granulated sugar
- 1 lemon juice
- 1 vanilla extract
Instructions:
1. Chill bowl and beaters of electric mixer in freezer for 30 minutes.
2. In chilled mixing bowl, combine powdered milk, ice water, sugar, lemon juice and vanilla extract. Beat on high speed until peaks form.