lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Rice Pudding
Ingredients:
- 5 milk
- 1 long grain rice
- 3/4 sugar
- 1/4 salt
- 1 vanilla
- 8 -10 apples
- 1/2 sugar
- 1/2 raisins
- 1 cinnamon
- 3 water
- 1/2 butter
- 2
Instructions:
1. PUDDING:
2. Place milk, rice, sugar and salt in a large saucepan. Bring to a boil, cover and reduce heat. Cook until rice is tender and creamy-about 25-30 minutes.
3. SAUCE:
4. In another saucepan, combine apples, sugar, raisins, cinnamon and water. Cook covered, over low heat until apples are tender, about 20 minutes. Mash using a potato masher if desired.
5. Spread half the hot rice in a buttered, shallow baking dish. Cover with applesauce, then top with remaining rice. Sprinkle with bread crumbs and dot with butter. Place under a preheated broiler for a few minutes until bread crumbs are golden.
6. Serve warm or cool.
Title: Honey Yogurt Dip and Fresh Fruit
Ingredients:
- 2 vanilla yogurt
- 1/2 honey
- 1 cinnamon
Instructions:
1. In a small bowl, combine the yogurt, honey and cinnamon.
2. To serve, place bowl in the middle of a large platter and surround with fresh fruit cut into dipping size pieces.
Title: Toffee Crunch Brownies
Ingredients:
- 1
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease a 9- x 13-inch baking dish.
2. Prepare brownie mix according to package directions.
3. Stir in dark chocolate chips.
4. Pour brownie mixture into prepared baking dish.
5. Sprinkle with 1/2 cup toffee bits.
6. Bake 27 to 29 minutes, or just until a toothpick comes out clean.
7. Remove from oven and immediately sprinkle with remaining 1/4 cup toffee bits and 1/2 cup semisweet mini chocolate chips.
8. Cool completely in pan on wire rack; cut into squares.
Title: Gingersnap Cookies
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 4 ground ginger
- 2 cinnamon
- 1/2 salt
- 1 sugar
- 3/4 canola oil
- 1 egg
- 1/4 molasses
- sugar
Instructions:
1. Place the flour, baking soda, ginger, cinnamon and salt in a bowl.
2. Mix together with a fork.
3. Beat the cup of sugar with the canola oil for about two minutes, or until the mixture is uniform and pale in color.
4. Mix in the egg and molasses. Beat thoroughly.
5. Continue to stir while adding the flour mixture 1/4 cup at a time.
6. For each cookie, roll 2 teaspoons of dough into a ball.
7. Then roll the ball in sugar.
8. Place the balls of dough on parchment-lined baking sheets, two inches apart.
9. Bake at 350 degrees for about 12 minutes, until the cookies are just barely starting to brown around the edges and they are cracked on top. About 12 minutes.
10. Cool on a wire rack.
Title: Peanut Butter Gluten Free Cookies
Ingredients:
- 2 eggs
- 2 peanut butter
- 1/4 Splenda sugar substitute
- 1/4 honey
- 3/4 maple syrup
- peanuts
Instructions:
1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Combine all ingredients.
3. Drop by teaspoons on a cookie sheet.
4. Bake for eight minutes.
Title: Peach Cake Dessert
Ingredients:
- 1 sugar
- 1 all-purpose flour
- 1 -2 ground cinnamon
- 5 butter
- 1/4 sugar
- 1/2 egg
- 1 all-purpose flour
- 1 baking powder
- 2 salt
- 1/4 milk
- 1/4
Instructions:
1. In a large bowl, combine the sugar, flour and cinnamon.
2. Add peaches;toss to coat.
3. Transfer to a greased 8-in. square baking pan.
4. In a large mixing bowl, cream butter and sugar until light and fluffy.
5. Beat in egg.
6. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk.
7. Drop by spoonfuls onto peaches; spread evenly.
8. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
9. Serve warm.
10. Yield: 6 servings.
Title: Rosemary Butter Cookies
Ingredients:
- 1 unsalted butter
- 3/4 granulated sugar
- 1 egg
- 1 pure vanilla extract
- 2 1/2 all-purpose flour
- 1 fresh rosemary
- 3/4 salt
- 1/2 sugar
Instructions:
1. In the bowl of an electric mixer, mix butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Mix in egg and vanilla. Add flour, rosemary and salt; mix on low speed until incorporated. Divide dough in half; shape each piece into a log. Place each log on a 12-inch by-16-inch piece of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along the edge of parchment at each turn to narrow log and force out air. Transfer to paper towel tubes. Freeze 1 hour.
2. Preheat oven to 375 degrees.
3. Line a baking sheet with parchment paper. Roll logs in sanding sugar; slice 1/4 inch thick. Arrange 1 inch apart on prepared sheet. Bake until edges are golden, 18 to 20 minutes. Transfer to wire racks and let cool.
Title: Dolce Di Banane Nocciole E Miele (Pureed Bananas With Hazelnuts)
Ingredients:
- 1/3 hazelnuts
- 4 bananas
- 2 1/2 honey
- 1 fresh lemon juice
- candied ginger
Instructions:
1. Heat oven to 350F with rack in center. In a baking pan, toast hazelnuts until lightly coloured and skins are blistered, about 12 minutes. Remove nuts and wrap in a kitchen towel and let steam for 1 minute. Rub hazelnuts in towel to remove loose skins (it's fine if not all the skins come off); cool completely and roughly chop.
2. Meanwhile --.
3. In a blender, combine 2 bananas with 1 tablespoon honey and lemon juice; puree until smooth. Divide puree among 4 serving bowls.
4. Cut remaining 2 bananas crosswise into 1/3" pieces. Put banana pieces in a nonstick skillet, in a single layer; heat over medium-high heat for 2 minutes. If you can, turn pieces and heat other sides. If not, don't worry about it! Drizzle with remaining 1 1/2 tablespoons honey and stir to combine. Remove from heat.
5. Top puree with sauteed bananas, hazelnuts and ginger.
Title: Pistachio Cheese Cake
Ingredients:
- 2 flour
- 1/2 butter
- 1 cream cheese
- 48 pistachio pudding mix
- 1 sweetened condensed milk
- 1 eggs
- 5
Instructions:
1. Mix the crust ingredients (with fingers or pastry tool) until crumbly and put in a greased 10 inch spring form pan.
2. Bake at 400 degrees for approx 10 minute.
3. Mix all, but eggs, together well, then add one egg at a time.
4. Place filling in prepared crust and bake at 350 degrees for 1 hour.
Title: Grandmother’s Buttermilk Pound Cake
Ingredients:
- 3 all-purpose flour
- 1/4 baking soda
- 1/2 butter
- 2 sugar
- 4 eggs
- 2 vanilla
- 1/4 buttermilk
- 1 confectioners' sugar
- 1 1/2 milk
- 2 -3
- 1/2
Instructions:
1. Sift together flour and baking soda.
2. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes.).
3. Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased 9 inch tube pan.
4. Bake in 350°F oven about 1 hour and 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Remove from pan; cool on rack.
5. Spoon Almond Glaze over top of cake. Let some of glaze drip down sides. Makes 12 servings.
6. FOR THE ALMOND GLAZE: Combine 1 1/2 cups sifted confectioners sugar, 2 to 3 Tablespoons milk and 1/2 teaspoons almond extract. Stir until smooth.
7. Country Fair Cookbook.
Title: Great Grandma Carr's Banana Nut Cake
Ingredients:
- 2 1/2 baking powder
- 1 1/4 sugar
- 1 1/2 salt
- 1 baking soda
- 1 1/2 buttermilk
- 2/3 eggs
- 1/4 vanilla
- 1/2 pecans
- 2 walnuts
- 1
- 2/3
Instructions:
1. Sift together flour, baking powder, sugar, salt and soda.
2. Add buttermilk, bananas, oil, eggs, and vanilla, then beat for two minutes.
3. Fold in chopped nuts.
4. Bake in greased and floured pans at 350 degrees until it test done. Approximately 50 - 60 minuters.
Title: Grandma's Fluffy Frosting
Ingredients:
- 2/3 milk
- 2 flour
- 2/3 sugar
- 2/3 vanilla
- 1
Instructions:
1. Wisk flour into milk and cook until mixture is thick. Add vanilla and allow to cool.
2. In a mixer cream shortening and sugar.
3. Add cooled flour mixture and beat until fluffy.
Title: Quick Fried Hearty Salad
Ingredients:
- 3 green onions
- 3 green beans
- 3 tomatoes
- 3 carrots
- 2 green peas
- 3 cottage cheese
- 2 unsalted peanuts
- 1 fresh lemon juice
- 1/4 salt
- 1 black pepper
- 1 1/2 extra virgin olive oil
- 1 1/2 yoghurt
- 1 soy sauce
- 1/2
Instructions:
1. Heat oil in a non stick skillet or pan.
2. Add salt and black pepper powder.
3. Add all the chopped ingredients and stir fry on high heat for 3 minutes.
4. Mix fresh lemon juice, yoghurt and soy sauce and add to the mixture.
5. Stir fry for 1 more minute and transfer to the salad bowl.
6. Finally toss in coarsely chopped toasted peanuts and fold gently.
7. Serve at room temperature with steamed rice or noodles.
8. Enjoy!
Title: Double Chocolate Dieter Dream
Ingredients:
- 1 water
- 1 1/4 sugar-free instant chocolate pudding mix
- 1/2 skim milk
- 2 Cool Whip Free
- 4
Instructions:
1. Mix water and cake mix. Add half cup unsweetened cocoa to the mix. Bake as directed either in two 9x4 loaf pans or a tube pan.
2. When cake is cool, slice into 12 servings. Dice the cake into bite size cubes.
3. Divide into dessert bowls.
4. Mix up the pudding and after it sets add it to the top of the cakes.
5. Dollop the whip cream on top and eat!
Title: Strawberry Lime Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 3 eggs
- 3 lime juice
- 3 limes
- 2 1/2 flour
- 1/2 baking soda
- 1/2 salt
- 1 1/3 sour cream
- 1 vanilla
- 1 1/2 fresh strawberries
- 1 powdered sugar
Instructions:
1. Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan.
2. Sift together 2 1/4 cup flour, baking soda, salt, and 1/2 the lime zest. Set aside.
3. Cream together the sugar and the butter. Add the eggs one at a time, then stir in 1 tablespoon lime juice and vanilla.
4. Add the sour cream and the flour mixture alternating between the two and mixing just until combined.
5. Toss the strawberries with the remaining 1/4 cup flour. Then gently mix into the batter.
6. Pour batter into the bundt pan and bake for 60 minutes or until a toothpick comes out clean.
7. Allow to cool 10 minutes in the pan and then turn out onto a wire rack to cool completely.
8. Whisk together remaining lime juice, zest, and powdered sugar. Drizzle over the cake.
Title: Twisted Little Gems
Ingredients:
- 1 butter
- 1 margarine
- 6 sugar
- 1 eggs
- 5 vanilla extract
- 6 flour
- 1/2 baking powder
- 2 -3 confectioners' sugar
- 1/4 milk
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream butter and sugar with an electric mixer. Add eggs and continue to cream for five minutes.
3. Add vanilla, flour, and baking powder mixing together.
4. Remove from bowl and knead for 5 minutes.
5. If dough is sticky and soft, add a tiny amout of flour.
6. Break off pieces of dough and roll between palms of hands, into 2-inch length ropes and twist into a knot shape. (love knots mom).
7. Place little knots 1 inch apart on an ungreased baking sheet and bake for 8 to 10 minutes.
8. Cookies should only be slightly brown on bottoms.
9. Watch carefully.
10. Let cool.
11. To make icing:
12. Combine sugar and milk, blend in anise extract.
13. Dip cookie tops into the anise icing which should be thick.
14. Place cookies on a sheet of wax paper to dry.
Title: Easy Deep Dish Cobbler
Ingredients:
- 1 butter
- 4 old fashioned oats
- 6 water
- 1
Instructions:
1. Preheat oven to 350°F In large bowl, gently toss fruit (I leave in about 1/4 cup syrup from canned peaches) and ½ cup cake mix.
2. Spoon fruit mixture into an ungreased 8-inch square pan (a 10-inch deep-dish pie pan is recommended by the recipe).
3. In separate bowl, place remaining cake mix, full pouch cinnamon topping, butter, oats and water.
4. Using an electric mixer, mix on medium speed until mixture is crumbly.
5. Sprinkle topping over fuit mixture.
6. Bake 25-30 minutes or until golden brown.
7. Serve warm with vanilla ice cream, if desired.
Title: Nutty Layered Pastry Using Filo (Fillo, Phyllo) Dough Pecan Almo
Ingredients:
- 8 phyllo pastry sheets
- 1 1/4 egg
- 1/2 brown sugar
- 1 pecans
- 3/4
- 1/2
Instructions:
1. Make the filling by briskly stirring together the whole egg, brown sugar, and pecans. Set aside.
2. Prepare by setting out your ingredients, a pastry brush, and cookie sheet covered in aluminum foil and sprayed with cooking spray. Set the oven to 350.
3. Follow the directions on the box of Filo dough to help keep the sheets moist while working to make these.
4. Lay out one sheet of Filo dough and brush with egg white, layer next sheet and spray lightly with cooking spray.Continue until you have done 5 sheets.
5. After you've set the fifth sheet down, sprinkle 1/2 cup almonds over the top evenly.
6. Continue alternating egg white and cooking spray with another 5 sheets of dough.
7. Next, gently spread the filling mixture, taking care to spread it evenly without damaging the layers of dough.
8. Add the next sheet and continue as in the beginning by alternating sheets brushed with egg white, and sheets sprayed with cooking spray until you again have 5 complete.
9. Spread another 1/2 cup of almonds over the top, and continue again with the layering of the Filo dough sheets until all sheets have been brushed/sprayed.
10. There should be twenty sheets total and you should have three filled "layers".
11. Cute the large rectangle into quadrants and layer them on top of one another. Place the layered pastry onto a prepared cookie sheet.
12. Bake at 350 for approx 40-50 minutes until golden.
13. Allow to cool and then cut into 9 pieces.
Title: Fudge Brownies (King Arthur Flour)
Ingredients:
- 1 unsalted butter
- 2 1/4 sugar
- 4 eggs
- 1 1/4 salt
- 1 baking powder
- 1 vanilla extract
- 1 unbleached all-purpose flour
- 1 chocolate chips
- 1 1/2
- 2
Instructions:
1. Preheat the oven to 350°F Lightly grease a 9" x 13" pan
2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3. While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
4. Add the hot butter/sugar mixture, stirring until smooth.
5. Add the flour and chips, again stirring until smooth. If you want the chips to remain visible in the brownies, wait about 20 minutes before adding them to the batter. Otherwise, they'll melt.
6. Spoon the batter into a lightly greased 9" x 13" pan.
7. Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
Title: Chocolate Caramel Oatmeal Bars
Ingredients:
- 2 old fashioned oats
- 1 3/4 all-purpose flour
- 3/4 brown sugar
- 1 baking soda
- 1 butter
- 1 pecans
- 1/2
- 6
Instructions:
1. Preheat oven to 350°F.
2. Combine oats, 1 1/2 c flour, brown sugar, and baking soda.
3. Add butter and mix until crumbly.
4. Reserve 1 c of crumb mixture.
5. Press remaining crumb mixture into bottom of a 13 x 9 inch pan.
6. Bake for 15 minutes.
7. Combine caramel and 1/4 c flour and whisk until smooth.
8. Drizzle over bottom crust and spread evenly.
9. Combine pecans and the reserved crumb mixture.
10. Sprinkle crumb mixture and chocolate morsels over caramel layer.
11. Bake fo 15 - 18 minutes or until golden brown.
12. Remove from oven and cool completely before cutting into bars (about 2 hours).
Title: No-Chill Cutout Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 pure vanilla extract
- 3 all-purpose flour
- 2 baking powder
Instructions:
1. Preheat oven to 400.
2. Cream together the butter and sugar.
3. Add the egg and vanilla, mix until well blended.
4. In a separate bowl sift together the flour and and baking powder.
5. Then graduadually add it to the butter mixture and blend well.
6. Form the dough in to a smooth ball.
7. Roll out the dough on a lightly floured surface to 1/8 to 1/4" thick.
8. Cut out with cookie cutters and place on ungreased cookie sheets.
9. Fill each sheet with cookies of equal size to ensure even baking.
10. Bake 6 minutes (a bit longer for thicker cookies).
11. They shouldn't brown at all.
12. Remove from cookie sheets and cool on wire wracks
13. Decorate as desired when cool.
Title: Pao De Lo (Sponge Cake)
Ingredients:
- 1 oranges, zest of
- 2 lemon, zest of
- 1/8 eggs
- 1/3 salt
- 4 sugar
- 1/3 eggs
- unsifted all-purpose flour
Instructions:
1. Heat oven to 375 degrees F. Lightly grease 9-inch round cake pan or nonstick madeline pan. Cut a 15-by 12-inch piece of parchment paper and fit into pan, allowing edges to extend beyond rim(see Note). Grease paper on bottom and 2 inches up side of pan.
2. In medium-size bowl, with electric mixer on high speed, beat eggs with salt until light and lemon colored. Gradually beat in sugar until soft peaks form. Add yolks, 2 at a time, beating 3 minutes after each addition.
3. Sprinkle flour over egg mixture. With rubber spatula, very gently fold flour into beaten egg mixture until uniformly combined. Spread batter into prepared pan. Place another piece of parchment over cake, resting on extended edges of the parchment pan liner and being careful to avoid top of batter.
4. Bake 15 minutes or until center appears set. Remove top piece of parchment. Cool cake in pan on wire rack 15 minutes. Using edges of parchment pan liner, lift cake to serving plate and set aside at least 1 hour before serving.
5. Note: The cake may be baked without parchment, but the surface will be darker. To do so, grease 9-inch round baking pan and line bottom with a circle of waxed paper; grease paper and side of pan.
Title: Vegan Gluten Free Brownies
Ingredients:
- 1/4 applesauce
- 1 banana
- 1 Ener-G Egg Substitute
- 1 warm water
- 1 1/8 cocoa powder
- 2 baking powder
- 1 xanthan gum
- 3/4 salt
- 1/2 semisweet vegan chocolate chips
- 2 walnuts
- 1
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 Spray an 8 inch square pan with vegetable oil non stick spray.
2. In large mixing bowl oil and agave nectar, add the applesauce, mashed banana. Whisk 2 TBSP warm water with 1 1/2 tsp Ener-G and add to mix.Add cocoa powder and mix to blend.
3. In separate bowl sift together flours, baking soda, xanthan gum, and salt. Add to wet ingredients, blend well. Do not over beat.
4. Mix in by hand vegan chocolate chips and walnuts.
5. Spread evenly in greased pan.
6. Bake for 30 to 40 minutes.
Title: Molten Chocolate Cakes With Almond Creme
Ingredients:
- 1 sugar
- 1 1/4 Splenda granular
- 1/4 eggs
- 1/4 bittersweet chocolate
- 2 baking powder
- 5 low-fat milk
- 2 salt
- 1/2 powdered sugar
- 1/2
- 1
Instructions:
1. Place almonds in a food processor; process until a you get a nut butter with small bits (about 3 1/2 minutes). Scrape the bowl down half way through the processing time.
2. Place half the almond butter, 3/4 cups sugar, Splenda, cocoa, eggs, and egg whites in top half of a double boiler; stir well with a whisk. Add chocolate; cook over simmering water until chocolate melts and sugar dissolves. Remove from heat; add baking powder and almond extract. Stir with a whisk until smooth. Spoon batter into 12 muffin cups coated with cooking spray. Chill 2 hours.
3. Place remaining almond butter and 1/2 cup sugar in food processor; pulse until combined. Add milk and salt; process until smooth. Strain mixture through a sieve or cheesecloth into a small saucepan; discard solids. Bring to a boil. Reduce heat; simmer 4 minutes or until thick. Remove from heat; pour into a bowl. Cover and chill.
4. Preheat oven to 450°.
5. Bake cakes for nine minutes or until almost set (centers should be a bit soft). Let cool in pan 5 minutes. Invert each cake onto a dessert plate; drizzle with sauce.
6. Garnish with powdered sugar, if desired.
Title: Cherry Chip Cornflake Cookies
Ingredients:
- 2 1/4 flour
- 1/8 salt
- 1 butter
- 1/2 margarine
- 1 sugar
- 1 egg
- 3/4
- 5
Instructions:
1. Cream butter, sugar, egg and flavoring.
2. Add flour and salt.
3. Stir in cornflakes and cherry chips.
4. Roll into 1" balls, placing onto ungreased cookie sheets.
5. Press with fork lenthwise and crosswise, and sprinkle lightly with granulated sugar.
6. Bake at 375 degrees for 10 to 12 minutes.
7. Remove from pan while warm.
Title: Spiced Nutty Cookie Crackle
Ingredients:
- 1/2 butter
- 1 ginger
- 1/2 cinnamon
- 1/2 black pepper
- 1/4 sugar
- 10 vanilla
- 2 egg
- 1 flour
- 1/3 walnuts
- 1/2
Instructions:
1. Set oven to 375°F.
2. Prepare an ungreased non-stick 10x15-inch jellyroll pan.
3. In a large saucepan over medium heat, melt the butter.
4. Add in the chocolate, ginger, cinnamon and black pepper.
5. Remove from the heat, and stir until the chocolate has melted.
6. Stir in the sugar, vanilla and egg until smooth.
7. Stir in the flour; beat well.
8. Pour, and scape the batter into an UNGREASED prepared jellyroll pan, and tilt the pan back and forth, allowing the batter to flow into a thin even layer across the pan.
9. Scatter the ground nuts evenly over the top.
10. Bake for 10 minutes, or until the layer is JUST set.
11. Remove from the oven; cool on a rack for 20 minutes.
12. Cut or break into 2 dozen rough-shaped pieces (as you would the same for nut brittle).
Title: Nutella Chocolate Chip Cookie Icebox Cake
Ingredients:
- 2 heavy cream
- 1 cocoa powder
- 1/4 milk
- 2
- 1/2
Instructions:
1. Whip the heavy cream until it starts to become thick (not fully whipped).
2. Add the entire jar of nutella and the cocoa powder to the cream, and beat thoroughly. There should be no lumps, and the cream should be whipped. make sure not to overbeat or the cream will separate.
3. Briefly dip each cookie in the half cup of milk, then put one layer of chocolate chip cookies on the bottom of an 8x8 inch square pan (fill in holes with pieces on each layer of cookies, doesn't have to be flat or attractive -- just needs to cover the layer. Since you're putting round cookies in a square pan, square off the edges by breaking the cookies in half to line the flat sides against the edge of the pan, then just fill in the rest).
4. Layer 1/3 of the cream mixture on top.
5. Repeat cookie and cream layers until you finish with the cream on top (there are three layers of cookies and three layers of cream).
6. Refrigerate overnight or at least 12 hours (it needs time to soften!).
7. This gets better over time, and can be stored for at least a week in the refrigerator - perfect for a large party, to get dessert out of the way far ahead of time!
Title: Roasted Pears With Amaretto
Ingredients:
- 8 bosc pears
- 2 maple syrup
- 1/2 honey
- 1 vanilla bean
- 2 butter
- 1/2 Amaretto
Instructions:
1. Preheat oven to 160 C.
2. Combine all ingredients in bowl, coating pears well.
3. Place pears cut side down in a roasting dish.
4. Pour remaining liquid over.
5. Roast 35 mins, basting every 10 minutes.
6. Allow to cool slightly.
Title: Fresh Coconut Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 cake flour
- 3 baking powder
- 1/2 salt
- 1 sweet milk
- 4 eggs
- 1 vanilla
- 3 sugar
- 3/4 sweet milk
- 1/8 butter
- 1/4 coconut
- 2 sugar
- 1 water
- 1/4 white corn syrup
- 2 vanilla
- 1 fresh coconut
- 1
Instructions:
1. Cream butter and sugar for at least 10 minutes. Sift flour, baking powder, and salt together. Alternately add milk and flour to creamed mixture. Beat in one egg at a time. Add vanilla. Pour in three greased and floured 8-inch cake pans. Bake 25 to 30 minutes at 350 degrees.
2. For a moist cake, make a filling by combining sugar, milk, butter, and coconut. Heat almost to a boiling point and put mixture over each layer of cake.
3. Make a divinity icing of last six ingredients. Boil sugar, water, and corn syrup until mixture spins a thread. Slowly pour boiled mixture over stiffly beaten egg whites. Add 1 teaspoon vanilla. Continue beating until spreading consistency is reached.
4. Heap icing and coconut between layers and on top and sides of cake.