lumicero/recipes-ing2inst huggingface dataset:
Title: Oatmeal Cake
Ingredients:
- 1 boiling water
- 1 1/3 butter
- 1/2 margarine
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 1/3 flour
- 1 baking soda
- 1 cinnamon
- 1 salt
- 6 butter
- 1/2 brown sugar
- 1/2 coconut
- 1/2 vanilla
- 1/4
- 1/2
Instructions:
1. Pour boiling water over oats, stir and let cool.
2. In a larger bowl, cream together the butter and sugars; then add the beaten eggs.
3. Beat mixture until fluffy.
4. Sift dry ingredients and add the alternately with the soaked oatmeal to the creamed mixture until blended.
5. Turn into a greased 8" pan and bake at 350 for about 40 minutes or until cake tests done.
6. While cake is baking, mix all of the topping ingredients together.
7. While the cake is hot, carefully spread the topping over it smoothly.
8. Broil 4" from broiler until just melted and bubbly, watching it all the time.
Title: Mini Pumpkin-Molasses Cakes
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 1 egg
- 1 canned pumpkin
- 1/4 molasses
- 1 3/4 all-purpose flour
- 1 baking soda
- 3/4 ground ginger
- 1/4 salt
Instructions:
1. Preheat oven to 375°. Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add egg, beating until blended. Add canned pumpkin and molasses, beating well.
2. Combine flour and next 3 ingredients; gradually add to pumpkin mixture, beating at low speed just until blended. Spoon into a lightly greased pumpkin-shaped muffin pan (or mini-bundt cakes pan), filling three-fourths full.
3. Bake at 375° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 30 minutes).
4. Cut rounded tops off muffins to make them flat. Invert top muffins onto bottom muffins, forming pumpkins. Drizzle glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.
5. CARAMEL STEM: Press 1 caramel between fingers, lengthening to 1 1/2 to 2 inches to form a stem. Curl stem gently.
6. CARAMEL LEAVES: Roll caramels into 2-inch squares on a flat surface, using a rolling pin. Cut into leaves, using a paring knife. Gently press tips of leaves to flatten, if desired. Score leaves, using a paring knife. Pinch bottoms of leaves together.
7. CARAMEL VINES: Cut 1 caramel into 3 equal pieces. Squeeze each piece gently to flatten, and roll between hands or on a flat surface into a long thin rope. Twist ends to curl.
Title: Fruit Cookie Cobbler
Ingredients:
- 1 butter
- 1 flour
- 1
- 2
- 18
Instructions:
1. Spoon drained fruit into a 6 -cup ungreased casserole.
2. In a small saucepan, melt the butter.
3. Stir in syrup and flour.Cook over low heat until mixture thickens.
4. Pour thickened mixture over fruit.
5. Crumble cookie dough over fruit, covering thickly and completely.
6. Bake, uncovered, in pre-heated 375 F oven for 20 to 25 minutes, or until juices are bubbly and the cookie crust is golden brown and crisp.
Title: Cocoa Fudge Cake
Ingredients:
- 1 butter
- 2 eggs
- 3 milk
- 1/2 water
- 1 sugar
- 2 flour
- 2 vanilla
- 1 baking soda
- 1 butter
- 1/2 milk
- 3 confectioners' sugar
- 1/3
- 1
Instructions:
1. preheat over to 350 degrees.
2. grease and flour 9 x 13 inch pan.
3. combine sugar and flour.
4. put butter, water and cocoa powder in a sauce pan, bring to boil, then combine with sugar and flour mixture.
5. whisk milk, vanilla, baking soda and eggs together, then add to the rest of the mixed ingredients.
6. bake for 20-25 minutes, when the cake starts to shrink away from the sides of the pan it is done.
7. make frosting 5 minutes before the cake is supposed to come out of the over so it will be ready to frost at the right time.
8. for frosting:
9. place butter, cocoa and milk in a saucepan, bring to a boil.
10. remove from heat and stir in the vanilla.
11. stir in the powdered sugar, 1/2 a cup at a time until the frostign is thickened but pourable.
12. Pour over the hot cake.
13. alternative frosting if you want to frost when the cake is cooled:
14. 1/2 cup butter, salted.
15. 1 cup white sugar.
16. 1/3 cup cream.
17. 1/2 cup chocolate chips.
18. 1 tsp vanilla.
19. bring butter, sugar and cream to boil in a saucepan. Lower heat to medium and cook for 2 minutes.
20. add in chocolate chips and stir until chips are melted.
21. remove from heat and add vanilla.
22. pour over cake.
Title: White-Chocolate Covered Oreos
Ingredients:
- 1 white chocolate
- 6
- 1
Instructions:
1. Melt white chocolate (In microwave, over stove, etc.).
2. The time it takes to melt it varies, depending on the heat of the microwave or stove.
3. Heat it up for a minute or two, check on it, and heat it again.
4. Dip each oreo in white chocolate, then lay out on a paper towel (You can really use anything, tinfoil, baking sheet, etc.).
5. Sprinkle with sprinkles!
6. Let cool for about 30 minutes.
7. Enjoy!
Title: Baklava
Ingredients:
- 2 honey
- 1 water
- 1 sugar
- 2 cinnamon sticks
- 1 lemon juice
- 4 lemon peel
- 2 ground walnuts
- 4 sugar
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 ground cloves
- 3 butter
- 2 phyllo pastry sheets
- 1 unsalted butter
- whole cloves
Instructions:
1. Make syrup first so that it can come to room temperature: In a small saucepan, combine honey, sugar and water. Bring to a slow boil, stirring occasionally, until the sugar is dissolved. Add lemon juice, cinnamon sticks and peels and cook over a medium heat for 10 minutes, until slightly thickened. Remove peels and cinnamon sticks and allow to come to room temperature before using.
2. Combine walnuts, almonds, sugar, cinnamon, nutmeg, ground cloves and 3 tablespoons melted butter together in a bowl and mix thoroughly.
3. Place phyllo between sheets of waxed paper and cover with a slightly damp towel to prevent phyllo from drying out. Brush bottom and sides of an 18x12-inch inch pan generously with melted butter.
4. Place 8 phyllo sheets into bottom of pan, brushing each sheet generously with butter. Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of pan. Brush these with melted butter.
5. Spread 2 cups of nut mixture into pan, distributing evenly over bottom. Fold over the overlapping phyllo sheets brushing each with butter, to envelop the nut mixture.
6. Repeat layering process 2 more times to form 3 nut layers.
7. Top pastry with remaining phyllo dough and generously brush top layer with melted butter. Tuck in the buttered phyllo neatly around.
8. Score through top layers of pastry with a sharp knife making 6 strips lengthwise then cut 10 strips diagonally to form diamond shaped pieces. Stud each diamond-shaped piece (and any odd looking ones near the ends of the pan) in the centre with a whole clove per piece. Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).
9. Bake pastry in a 325°F oven for 1 hour to 75 minutes, until nicely golden-brown. Allow to cool for 5 minutes. Carefully spoon cool syrup over seam in pastry. Allow to stand at least 3 hours or overnight. Cut through the scored pieces and serve.
10. Note: The clove studding each piece is not traditionally eaten, it is removed by the person whose piece it is before eating. The clove is there to add its 'perfume' to the piece as it bakes (and it looks pretty, too).
Title: Cinnamon Twigs
Ingredients:
- 2 caster sugar
- 1/2 ground cinnamon
- 1 puff pastry
- 1
Instructions:
1. Preheat oven to 200°C Line a baking tray with non-stick baking paper. Combine sugar and cinnamon in a bowl.
2. Cut the pastry sheet in half. Brush 1 piece of pastry with egg white and sprinkle with half the sugar mixture. Use a sharp knife to cut the pastry into 1cm-thick strips crossways. Gently twist strips and place on the lined tray. Repeat with the remaining pastry, egg white and sugar mixture.
3. Bake in oven for 10 minutes or until crisp and golden. Transfer to a wire rack for 30 minutes to cool.
Title: Italian Sesame Seed Cookies
Ingredients:
- 3 flour
- 2 baking powder
- 1 sugar
- 1 salt
- 1 shortening
- 3 eggs
- 1/4 milk
- 1 sesame seeds
Instructions:
1. Preheat oven to 375 degrees.
2. Combine flour, baking powder, sugar and salt.
3. Cut in shortening until texture is like cornmeal.
4. Mix together eggs and milk.
5. Add to dough and mix until smooth.
6. Roll dough into ropes and break off 1 1/2" pieces.
7. Roll each piece in sesame seeds.
8. Bake on ungreased cookie sheet for about 20 minutes or until golden.
Title: Pineapple-Orange Ambrosia With Grand Marnier
Ingredients:
- 4 oranges
- 1/2 Grand Marnier
- 2 fresh pineapple chunks
- 1 powdered sugar
- 1 mint sprig
- 2
Instructions:
1. Marinate the diced oranges in the Grand Marnier in the refrigerator for 4 hours, turning from time to time.
2. Layer the diced oranges (reserving the Grand Marnier), pineapple chunks, powdered sugar, and shredded coconut in a glass trifle dish, or in individual dessert dishes.
3. Drizzle with the reserved Grand Marnier and garnish with the grated orange rind (and fresh mint, if using).
Title: Raspberries Mousse
Ingredients:
- 100 ricotta cheese
- 4 raspberries
- 120 brown sugar
- 2
Instructions:
1. Wash well the raspberries and dry them with a cloth or kitchen paper.
2. Set aside a couple of raspberries to garnish. In a mixer put the rest of raspberries, add the 2 tablespoons of brown sugar and mix until you get a soft and uniform juice.
3. Tasted to see if it is sweet enough or not according to your taste.
4. Put the fresh cheese in a bowl and mix it with a fork. Now crumble the biscuits with your hands.
5. Pour a couple of spoons of raspberry juice in each glass and so prepare the first layer as base.
6. Pour the remaining raspberry juice into the bowl with cheese and mix uniformly until you will get a velvety light pink compound.
7. Now add a second layer of crumbled biscuits on the first layer of raspberry juice, then add the pink compound (raspberries + cheese) and finish the last layer with other crumbs of biscuits and garnish with a whole raspberry.
Title: Black Cherry and Vodka Trifle
Ingredients:
- 16 low-fat creme fraiche
- 1 vodka
- 300 pouring custard
- 200 fresh cherries
- 2
- 6
- 600
- 10
Instructions:
1. Split the trifle sponges horizontally. Spread generously with cherry jam and sandwich together, then cut about half of them into two diagonally. Whip the cream till thick and mix in the creme fraiche.
2. Pour the vodka into a measuring jug and make up to 300 ml with pear juice from the cans. Chop the drained pears into small chunks.
3. Spread half the pear chunks over the base of the trifle bowl. Arrange half the cherry-filled triangles around the edge of the dish, cut side facing out. Keep the other half of the triangles for the next layer.
4. Fill the inside in, packing the sponges in very tightly. Pour over half the vodka and pear juice.
5. Put enough cream to give 10 blbos in a small bowl, for decoration later. Spread the remainder over the sponge. Make a second layer of cherry-filled sponges as before, pour over the remaining pear and vodka juice and top with the remaining pears. Spread over the custard and decorate with 10 blobs of the reserved cream, topping each blob with a cherry.
Title: Chocolate Covered Strawberry Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 vanilla
- 2 eggs
- 3/4 sugar
- 3/4 brown sugar
- 1 chocolate chips
- 1
Instructions:
1. In one bowl, sift the flour, baking soda and salt.
2. In a second bowl, cream the butter with the sugars, vanilla and eggs.
3. Slowly combine the flour mxture with the wet ingredients.
4. Stir in the chips and strawberries.
5. Refrigerate for an hour, or until dough is firm.
6. Roll into one inch balls and place on greased, parchment-lined cookie sheets.
7. Bake at 325 degrees for 13 minutes.
Title: Girl Scout Cookies: Samoas or Caramel De-Lites
Ingredients:
- 1 butter
- 1/2 sugar
- 2 all-purpose flour
- 1/4 baking powder
- 1/2 salt
- 1/2 vanilla extract
- 2 milk
- 3 salt
- 12 milk
- 1/4 dark chocolate
- 3
- 8
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
3. Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
4. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
5. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
6. Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
7. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
8. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
9. While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
10. Let chocolate set completely before storing in an airtight container.
11. Makes about 3 1/2-4 dozen cookies.
Title: Brandied Cinnamon Bread Pudding
Ingredients:
- 2 fresh blackberries
- 2 granny smith apples
- 1 lemon juice
- 1/2 brown sugar
- 1 brown sugar
- 1 ground cinnamon
- 1 1/2 milk
- 3 1/2 granulated sugar
- 1/2 eggs
- 5 brandy
- 1/4 ground nutmeg
- 1/2 raisins
- 1/2 brandy
- 3/4 cinnamon
- 3/4
- 2
- 1
Instructions:
1. If using apples follows these steps.
2. Chop apples into small bite sized pieces. Soak apples in lemon juice, 1 tablespoon brown sugar and 1/2 teaspoon cinnamon, cover and refrigerate over night before using.
3. If using Black Berries follow same steps taking out the lemon juice and just tossing them in the brown sugar and teaspoon of cinnamon.
4. Preheat oven to 350 degrees.
5. Remove crust from 1 french bread and slice legthwise down the middle, then cut into 8 pieces.
6. Pour milk into a small pot and add granulated sugar; bring to a boil.
7. Beat eggs, brandy and almond flavoring together.
8. Whisk in a little of the hot milk, then add remainder, whisking until mixed together.
9. Layer half the bread pieces in a 9 inch square pan.
10. Pour half the liquid mixture over it.
11. Mash mixture with your hands, then pat down into a layer.
12. Mix prepared fruit with nutmeg, remaining cinnamon, remaining brown sugar, some of the remaining milk mixture and raisins.
13. Spoon over bread.
14. Remove crust from remaining bread in 1 1/2 inch rounds.
15. Overlap bread on top of fruit and pour the remaining milk mixture on top.
16. Bake 25 minute.
17. Glaze with preserves of choice.
18. Brandy Cream Sauce.
19. Beat cream with brandy and cinnamon until mixture thickens.
20. Pour brandy cream sauce over each serving.
Title: Sultana Cake (Scottish)
Ingredients:
- 8 sultanas
- 4 butter
- 6 firm margarine
- 6 sugar
- 2 self raising flour
- 2 eggs
- 3 salt
- 1
Instructions:
1. Cover the sultanas in water and let them soak overnight.
2. Bring the water and sultanas to the boil and then strain off the water.
3. Mix in the butter or margarine while the sultanas are still hot.
4. Mix in the sugar, beaten eggs and almond essence.
5. Sift in the flour and salt and then add in the chopped nuts (if desired).
6. Mix well.
7. Grease an 8" round baking tin and line the bottom with greased, greaseproof paper (vegetable parchment or waxed paper).
8. Pour in the cake mixture and smooth the top.
9. Bake in a moderate oven at 350F for 30 minutes.
10. Reduce the heat to 300F until the centre is firm to the touch.
11. Empty cake from the baking tin and store in an airtight container.
Title: Pecan Pie Sundaes
Ingredients:
- 1 cinnamon graham crackers
- 1/2 butter pecan ice cream
- 1 pecans
- 2 maraschino cherries
- 2
Instructions:
1. Put a handful of graham cracker crumbs into a goblet or sundae bowl.
2. Heat caramel sauce in the microwave oven on high for 1 minute.
3. Top graham cracker crumbs with a scoop of ice cream, then add more crumbs, caramel sauce, another scoop of ice cream, and more caramel sauce.
4. Top with whipped cream, chopped pecans, and a cherry.
Title: Coconut Wreaths - Kokoshringir
Ingredients:
- 200 flour
- 200 sugar
- 150 butter
- 200 egg
- 1
Instructions:
1. Mix flour, coconut and sugar.
2. Fold in the egg and butter and knead.
3. Run through a cookie press, taking lengths of about 8 cm. and forming them into circles.
4. Put on a baking sheet and bake at about 180°C for about 8 minutes, or until they are a light golden colour.
Title: Basset Hound Cheesecake
Ingredients:
- 3/4 graham cracker crumbs
- 3/4 butter
- 3 cream cheese
- 4 eggs
- 4 sugar
- 1 1/4 vanilla
- 1 lemon juice
- 1 sour cream
- 2 sugar
- 1/4
Instructions:
1. Preheat oven to 350.
2. Mix graham cracker crumbs, nuts and melted butter together and press in 10-inch springform pan.
3. In large bowl, mix cream cheese, eggs, 1 1/4 cup sugar, vanilla and lemon juice. Pour over crust. bake 45 to 50 minutes.
4. Meanwhile, in small bowl sour cream and 1/4 cup sugar. Smooth over baked cake. Bake until light brown, about 10 minutes.
5. You can top this cheesecake with a can of cherry or blueberry pie filling if you like, but I prefer it plain.
Title: Peanut Butter Chocolate Chunk Bars
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 3/4 brown sugar
- 3/4 creamy peanut butter
- 1/2 chunky peanut butter
- 1/2 butter
- 1 granulated sugar
- 1 egg
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°.
2. In a small bowl, combine flour and baking soda.
3. In a large bowl, beat together brown sugar, peanut butter, butter and granulated sugar until creamy. Beat in egg and vanilla. Gradually beat in flour mixture.
4. Stir in chocolate chunks.
5. Press into ungreased 13 x 9" baking pan.
6. Bake at 350° for 18-22 minutes or until center is set. Cool completely in pan on wire rack before cutting into bars.
Title: Vanilla Pretzel Cookies
Ingredients:
- 2 flour
- 3/4 powdered sugar
- 2 butter
- 2/3 vanilla
- 1 powdered sugar
- 1/2 butter
- 1 vanilla
- 1/4 milk
- 3 -4
Instructions:
1. Preheat oven to 350.
2. Mix all ingredients til blended.
3. Shape into balls and wrap in plastic wrap.
4. Chill a few hours.
5. Using rounded teaspoon of dough, roll into strips.
6. Shape like pretzels.
7. Place on ungreased cookie sheet.
8. Bake for 10-12 minutes.
9. Cool on rack.
10. Vanilla Glaze:.
11. Mix all ingredients in bowl.
12. Double glaze and dip. Place on wire rack to dry.
Title: BigJay's Sour Cream Pound Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 butter
- 2 sugar
- 3 eggs
- 1 sour cream
- 1/2 salt
- 1/4 baking soda
- 1 vanilla
- 1 fresh lemon rind
Instructions:
1. Preheat oven to 350 Degrees.
2. Spray a loaf pan lightly with oil and dust it lightly with flour and set aside.
3. Combine all ingredients in a large bowl.
4. Stir with a large spoon untill mixed.
5. Beat on medium speed for 3 minutes untill fluffy.
6. Pour batter into a loaf pan being sure to level the batter out.
7. Bake on 350 for 1 hour and 10 minutes or untill a fork or toothpick inserted into the middle comes out clean.
Title: Quick and Favorite Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 3 pecans
- 1/2 powdered sugar
- 1
Instructions:
1. Mix cake mix according to package directions.
2. Fold in toffee bits and pecans.
3. Pour into a greased and floured bundt cake pan.
4. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean.
5. Allow cake to cool several minutes; then remove cake from pan.
6. Dust with sifted powered sugar.
Title: Teddy Bear Fruit Salad
Ingredients:
- 1 instant vanilla pudding
- 1 1/4 buttermilk
- 1 Cool Whip
- 1 mandarin orange
- 1 crushed pineapple
- 1
Instructions:
1. Mix pudding, and buttermilk together and let stand 10 minutes.
2. Add the rest of ingredients and refridgerate for 2-3 hours.
3. Garnish with additional teddy grahams.
4. Enjoy!
Title: Nell Mcdonald's Bread Pudding
Ingredients:
- 8 milk
- 315 cooking apple
- 500 brown sugar
- 60 self-raising flour
- 1 marmalade
- 90 eggs
- 90 cinnamon
- 2 butter
- 2 margarine
- 1/2 white sugar
- 1
- 120
- 1/4
Instructions:
1. Preheat oven to 150C (300F).
2. Tear bread into pieces and place in a large mixing bowl.
3. Pour over milk, give it a good stir, then allow the bread to soak while you assemble the rest of the ingredients.
4. To another large mixing bowl add mixed fruit, candied peel, grated apple, brown sugar, self-raising flour, marmalade, eggs, lemon juice and cinnamon.
5. Stir to combine.
6. When the bread is nice and soft and has soaked up the milk, add the contents of the fruit mixture to the bread mixture.
7. Using a wooden spoon, beat until thoroughly mixed and bread pieces are no longer visible in the mixture.
8. Stir HALF the melted butter into the mixture.
9. Spoon mixture into a well greased, rectangular baking dish measuring approximately 18cm x 28cm (7" x 11") with 5cm (2") high sides.
10. Smooth top, then, using the back of a fork, scrape the tines along the length of the pudding to 'rough up' the surface.
11. Pour the other half of the melted butter evenly over the top of the pudding.
12. Place pudding on the centre shelf of the preheated 150C (300F) oven.
13. Bake for 1 1/2 hours at 150C (300F), then increase temperature to 180F (350F) or slightly less for a fan forced oven, and bake for another 15-30 minutes, checking after 15 minutes to ensure it's not burning around the edges.
14. Remove when the pudding is nicely browned and a skewer, inserted into the middle, comes out clean.
15. While the pudding is still hot, sprinkle evenly with sugar.
16. Cool and cut into bars.
17. Keeps well.
Title: Pineapple Coconut Empanadas
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 salt
- 3/4 solid shortening
- 1 sour cream
- 1/2 water
- 1 water
- 2 crushed pineapple
- 1 sugar
- 1 1/2 Splenda sugar substitute
- 1 flaked coconut
- 3 vanilla
- 1/4 all-purpose flour
- sweetened condensed milk
Instructions:
1. To make dough: Sift flour & salt into a large bowl: Add shortening and mix with electric mixer on medium speed for 2 minutes (the mixture should look like a coarse meal).
2. Add sour cream and stir: Add i/2 of water at a time, stirring until the dough forms a ball.
3. Divide dough into 24 small balls and place on plate, cover with plastic wrap and refrigerate 15 minutes.
4. Heat oven to 425°F and spray 2 large baking sheets with cooking spray; set aside.
5. To make filling: Combine WELL DRAINED pineapple, sugar or Splenda, coconut, and vanilla in bowl; set aside.
6. Using the 3 T flour as needed, roll each dough ball into a 6-inch circle.
7. Place 2 T filling in the center of each dough round:Roll& pinch edges of dough together to seal: place on baking sheet.
8. Pierce empanadas with a fork and brush tops with sweetened condensed milk.
9. Bake for 18 minutes or until golden.
10. Cool& serve.