lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Pecan Rum Cake
Ingredients:
- 3/4 pecans
- 3 all-purpose flour
- 2 baking soda
- 2 salt
- 1 butter
- 1 brown sugar
- 1 eggs
- 4 pumpkin puree
- 1 vanilla extract
- 1 butter
- 1/4 brown sugar
- 1/2 water
- 2 dark rum
- 2 -3
Instructions:
1. Preheat oven to 325°F Grease and flour 12-cup bundt pan. Sprinkle pecans over bottom.
2. Combine flour, ground pumpkin pie spices, baking soda and salt in medium bowl.
3. Beat butter, brown sugar in large mixer bowl until light and fluffy. Add eggs and beat well. Add pumpkin and vanilla extract; beat well.
4. Add flour mixture to pumpkin mixture, one third at a time, mixing well after each addition. Spoon batter into prepared pan.
5. Bake for 60 to 70 minutes or until wooden pick comes out clean.
6. Cool 10 minutes. Make holes in cake with long pick; pour half of glaze over cake. Let stand 5 minutes and invert onto plate.
7. Make holes in top of cake; pour remaining glaze over cake and let it cool completely.
8. RUM BUTTER GLAZE: melt butter or margarine in small saucepan; stir in brown sugar and water. Bring to a boil.
9. Remove from heat; stir in dark rum (or rum extract), and glaze over the cake as indicated above.
Title: Nacho Mama's S'mores
Ingredients:
- 1 graham crackers
- 6 mini marshmallows
- 0.5
Instructions:
1. Break the graham crackers into pieces and place a layer in the bottom of a cast iron skillet.
2. Break up the chocolate bars and put a layer on top of the crackers.
3. Now add another layer of crackers and chocolate.
4. Evenly distribute the marshmallows over it all.
5. Place the skillet in a corner of the campfire, rotating the pan 1/4 turn every 3 minutes, until the chocolate is melted and the marshmallow are golden brown, about 12 minutes.
6. Be sure to protect your hands from the fire at all times.
7. Alternately, the S'mores can be made in a pie pan in a preheated 250 degree F oven until the chocolate and marshmallows melt.
Title: Crispy Sesame Tuiles
Ingredients:
- 3/4 sesame seeds
- 1 1/4 sugar
- 1/2 all-purpose flour
- 4 tahini
- 1/2 fresh lemon juice
- 2 black sesame seed
Instructions:
1. In a food processor, finely grind the sesame seeds. In a medium bowl, whisk the ground sesame seeds with the sugar and flour. In a small bowl, whisk the butter with the sesame paste until smooth. Stir the orange and lemon juices into the flour mixture, then stir in the sesame butter until the batter is smooth. Cover and let stand at room temperature for 1 hour.
2. Preheat the oven to 350 degrees. Line 2 large cookie sheets with parchment paper. Scoop tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Using an offset spatula, lightly spread the batter into 3 inch rounds of even thickness. Sprinkle a pinch of black sesame seeds on each tuile.
3. Bake the tuiles for about 10 minutes, until evenly golden. Remove from the oven and let the tuiles stand until firm, about 3 minutes. Using a spatula, transfer the ruiles to a rack to cool completely.
Title: Lemon Pillow Cake
Ingredients:
- 1 eggs
- 2 water
- 1/3 Cool Whip
- 1
Instructions:
1. Mix cake as directed on box and pour into a greased and floured 13 x 9 pan.
2. Place spoonfuls of lemon pie filling in blobs over batter.
3. Bake as directed on box.
4. Cake batter covers blobs to create pockets of lemon filling inside.
5. Let cool completely.
6. Mix together frosting and cool whip and spread on cake.
7. Keep refrigerated.
Title: Melt in Your Mouth Tea Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 salt
- 3/4 shortening
- 1/4 butter
- 1/2 confectioners' sugar
- 1 vanilla
- 1 walnuts
- 1/2
Instructions:
1. Cream the shortening, butter and sugar together.
2. Blend in the vanilla, almond extract and nuts.
3. Sift together flour and salt, adding it to wet ingredients and mixing until dough is smooth and well blended.
4. Shape into small balls (1 tbsp of dough for each).
5. Place balls on ungreased baking sheet and flatten bottoms just enough so they won't roll.
6. Bake at 325 degrees for 20-25 minutes.
7. Roll cookies in powdered sugar after baking.
8. Option: If desired, top with colored sugar, coconut or more nuts before baking and then don't roll in powdered sugar after baking.
Title: Apricot Oatie Crisps
Ingredients:
- 250 butter
- 1 brown sugar
- 1 egg
- 1 1/2 flour
- 1 coconut
- 1 rolled oats
- 1 apricot
- 1 white chocolate
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add egg and beat well.
3. Sift flour and mix with coconut, rolled oats, apricots and chocolate buttons.
4. Add to creamed butter and sugar and blend well.
5. Roll into balls and flatten onto a greased oven tray.
6. Bake at 175 degrees celcius for 10 minutes.
Title: Chocolate Fudge Cupcakes
Ingredients:
- 3/4 unsalted butter
- 6 sugar
- 3/4 eggs
- 4 all-purpose flour
- 1/2 baking powder
- 1/4 cream of tartar
- 1/2
- 2
- 3
Instructions:
1. Heat oven to 325°F.
2. Grease 12-cup muffin pan or line with baking cups.
3. Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
4. Add butter and 6 oz chocolate.
5. Let stand until melted; stir until smooth.
6. Cool to room temperature.
7. Whisk in sugar and egg yolks.
8. Stir in flour and baking powder.
9. In large bowl, beat egg whites at medium speed until frothy.
10. Add cream of tartar.
11. Beat at medium-high speed until soft peaks form.
12. Fold one-fourth of the whites into chocolate mixture.
13. Gently fold in remaining whites until mixed.
14. Spoon batter into muffin cups, filling two-thirds full.
15. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
16. Cool on wire rack 10 minutes.
17. Remove from pan; cool completely.
18. To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap.
19. Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water).
20. Pour into mini loaf pan; cool until firm.
21. Unmold chocolate; remove plastic wrap.
22. Using vegetable peeler, make curls.
23. In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream.
24. Heat over low heat until melted and smooth, stirring frequently.
25. Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set.
26. Garnish with chocolate curls.
Title: Cinnamon-Chocolate Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1/2 cinnamon
- 1 vanilla
- 1 powdered sugar
- 4
Instructions:
1. Cream together cream cheese and butter.
2. Add cocoa, cinnamon, vanilla, and 3 3/4 cup powdered sugar. Beat together for about 30 seconds.
3. Add more sugar if necessary and beat until the frosting is fluffy, about 2 minutes more.
Title: Really Really Good Whiskey Cake !!
Ingredients:
- 1 water
- 1 lemon juice
- 1 baking soda
- 4 eggs
- 1 sugar
- 1 salt
- 1 brown sugar
- 1 flour
- 2 mixed spice
- 1
Instructions:
1. Sample the whiskey to check quality.
2. Take a large bowl, check the whiskey again.
3. To be sure it is the highest quality, pour one level cup and drink-- repeat.
4. Turn on the electric mixer.
5. Beat one cup of butter in a large fluffy bowl.
6. Add one teaspoon of sugar.
7. Beat again.
8. At this point it's best to make sure the whiskey is shtill OK.
9. Try another cup-- just in case.
10. Turn off the mixerer.
11. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
12. Pick fruit off floor.
13. Mix on the turner.
14. If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver.
15. Sample the whiskey to check for tonsisticity.
16. Next, sift two cups of salt.
17. Or something.
18. Who giveszashit.
19. Check the whiskey.
20. Now shift the lemon juice and strain your nuts.
21. Add one table.
22. Add a spoon of sugar, or somefink.
23. Whatever you can find.
24. Greash the oven and put in the fridge.
25. Turn the cake 360 degrees and try not to fall over.
26. Don't forget to beat off the turner.
27. Finally, throw the bowl through the window, finish the whiskey and kick the cat.
28. Fall into bed.
Title: Easy Sweet Peanut Butter Cookies
Ingredients:
- 1 sugar
- 1
Instructions:
1. Place the cookie dough on a cookie sheet and sprinkle some sugar and sprinkles on top of the cookies.
2. Bake according to the package directions.
Title: Pineapple Cupcakes
Ingredients:
- 1 flour
- 1 1/2 baking powder
- 1 salt
- 3/4 granulated sugar
- 1/3 egg
- 1 low-fat milk
- 1/2 pineapple chunk
- 1
Instructions:
1. Preheat oven to 350°F Line muffin pan with paper liners.
2. In a small bowl, mix together flour, baking powder and salt.
3. In a large bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in pineapple.
4. Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.
Title: Truffle Cake for Chocoholics
Ingredients:
- 1/3 butter
- 3 1/2 butter
- 1/3 fine sugar
- 2 eggs
- 2/3 self rising flour
- 1/2 baking powder
- 1/4 cocoa powder
- 1 3/4 dark chocolate
- 12 heavy cream
- 1 1/4 dark rum
- 1 1/4
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and line the base of an 8 in springform pan.
3. Beat together sugar and 1/3 c butter until light and fluffy.
4. Add eggs one at a time, beating well after adding each one.
5. Sift together flour, baking powder and cocoa powder.
6. Fold flour mixture and almonds into egg mixture.
7. Pour the mixture into the prepared pan and bake for 20 to 25 min, until a toothpick inserted comes out clean.
8. Cool the cake slightly in the pan, then transfer the cooler cake to a wire rack to finish cooling.
9. Clean the springform pan.
10. When the cake has cooled, return it to the pan.
11. Heat the chocolate, 3 1/2 oz butter and cream in a pan on low heat and stir till smooth.
12. Chill the chocolate mixture for 30 min, then beat it well and chill for another 30 minute.
13. Beat the chocolate again, this time adding the cake crumbs and the rum.
14. Be sure to beat it well.
15. Pour over cake and chill for 3 hours.
16. Enjoy!
Title: Angelus Marshmallow Float
Ingredients:
- 1 egg
- 1/2 milk
- 1 sugar
- 1 salt
- 2 marshmallows
Instructions:
1. Beat the egg until light, add the sugar and salt and then stir in the scalded milk.
2. cook, stirring constantly, until the mixture thickens --
3. remove at once from the fire and pour into a serving dish.to cool.
4. make a small cavity in each marshmallow.
5. fill with any bright colored jelly and place on top of the pudding.
6. Heat in a 325* oven until the marshmallows are puffy --
7. then chil before serving --
8. what do you think -- worth trying?
Title: Chocolate Velvet Pound Cake
Ingredients:
- 1 1/2 butter
- 1/2 light brown sugar
- 1 eggs
- 3 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 sour cream
- 1 hot water
- 1 vanilla extract
- 2
Instructions:
1. Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
2. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
3. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
4. Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.
5. Sift powdered sugar over top of cake.
Title: Lemon Tease
Ingredients:
- 1 boiling water
- 1 fresh lemon juice
- 3 cream cheese
- 1 sugar
- 1 vanilla
- 1/2 heavy cream
- 16 ladyfingers
- 2 lemon peel curls
- lemon
Instructions:
1. Dissolve Jello in boiling water. Stir in lemon juice. Cool to room temperature. Cream together cream cheese, sugar and vanilla. Beat in gelatin mixture. Whip cream until stiff peaks form. Fold into gelatin and cream cheese mixture.
2. Line sides and bottom of 9 inch springform pan with ladyfingers. Pour filling into pan. Chill overnight but do not freeze.
Title: Simple, Dreamy Hawaiian Coconut Dessert or Snack (2 Ways!)
Ingredients:
- 1/2 coconut milk
- 1/3 coconut cream
- 1 pineapple chunk
- 8 banana
- 3 yogurt
- 1 coconut milk
- coconut cream
- honey
- apple
Instructions:
1. cut jello and banana into pieces.
2. Place 1/2 cup of prepared jello, banana slices, pineapple pieces into a bowl and mix in the coconut milk.
3. Refrigerate for 30 minutes or enjoy right away!
4. Note: If you refrigerate the coconut milk first, it will lend itself to a creamier texture. Refrigerating coconut cream will harden it to the consistency of soft butter.
5. 2nd way.
6. Mix yogurt, coconut milk/cream, and honey.
7. Dip the apple slices in this dreamy concoction!
Title: South Beach Peanut Butter Cup
Ingredients:
- 1
- 2
Instructions:
1. Microwave fudge pop for about 10 seconds until soft.
2. Scrape fudge pop off of stick into bowl.
3. Add peanut butter and whipped topping; Stir together.
Title: Butterscotch Pecan Shortbread
Ingredients:
- 2 1/3 flour
- 1/2 sugar
- 1/4 salt
- 1 butter
- 2 pecans
- 1
Instructions:
1. Preheat oven to 325°F and spray a 9-inch square baking pan with nonstick cooking spray; set aside. Combine flour, sugar and salt in the bowl of an electric mixer over low speed.
2. Add butter and mix until combined (mixture will be crumbly). Stir in chips and pecans and press firmly into prepared pan.
3. Bake for 35 minutes or until lightly browned. Let cool for 15 minutes, then cut into 16 squares while still warm. Allow to cool completely before removing from pan.
Title: Amaretto Cream Cake
Ingredients:
- 1 eggs
- 3 buttermilk
- 1 amaretto liqueur
- 1/4 amaretto liqueur
- 1/4 cream cheese
- 1 amaretto liqueur
- 2/3 confectioners' sugar
- 2
- 3
- 4
Instructions:
1. Preheat oven to 350°F Grease and flour 2 round 9 inch pans.
2. In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.
3. Bake at 350°F for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
4. Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.
5. To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.
Title: Walnut Cake (Gluten Free)
Ingredients:
- 200 butter
- 125 sugar
- 3 eggs
- 250 cornstarch
- 100 potato starch
- 50 xanthan gum
- 1/2 baking powder
- 3 walnuts
- 300 milk
- 125 vanilla essence
- 1
Instructions:
1. Preheat oven to 390 degrees F (200 C).
2. Cream butter and sugar, add eggs and milk.
3. Combine flours, baking powder, xanthan and ground walnuts.
4. Stir into wet ingredients and mix thoroughly.
5. Pour into greased pound cake tin and bake at 390 degrees about 30 minutes.
6. Let cool a bit before removing from tin.
7. Cool completely on wire rack.
Title: Yoghurt Timbale
Ingredients:
- 800 icing sugar
- 160 lemons, rind of
- 2 gelatin
- 2
- 3
- 4
Instructions:
1. Mix the yoghurt with icing sugar, add rind& juice of lemons.
2. Dissolve gelatin in 1/4 cup hot water.
3. Add a spoonful of the yoghurt mixture to the gelatin, stir to mix, then add to the bowl of yoghurt.
4. Add cream and blend.
5. Pour into small dessert dishes (should fill about 7), or alternatively into large bowl (if not fussed about presentation!) Chill until set, which should only take a couple of hours.
6. A nice way to serve is with a homemade raspberry sauce.
Title: Hot Fudge Sundae Cake
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 2 baking powder
- 2 salt
- 1/4 milk
- 1/2 vanilla
- 2 brown sugar
- 1 water
- 1 ice cream
- 1
- 1/4
- 1 3/4
Instructions:
1. Heat oven to 350.
2. Mix flour,granulted sugar,2 tbsp cocoa baking powder and salt in ungreased square pan,9x9x2.
3. Mix in milk,oil and vanilla with fork until smooth.
4. Stir in nuts.
5. Spread in pan.
6. Sprinkle brown sugar and1/4 cup cocoa over batter.
7. Pour water evenly over batter.
8. Bake about 40 minutes or until top is dry.
9. Cool 10 minutes.
10. Spoon into dessert dishes and top with ice cream.
Title: Buttery Whipped Vanilla Frosting
Ingredients:
- 1 heavy whipping cream
- 1/2 raw sugar
- 1 1/2 vanilla extract
- 1 1/2
Instructions:
1. Pour ingredients in mixer and turn on med high.
2. If at room temperature, this will only take a couple minutes, watch closely.
3. If right out of fridge, this will take about 10-15 minutes, watch closely.
4. Whip ingredients until it starts to stiffen up, then you can turn it up(as high as it will go without splatting everywhere).
5. Once it stiffens, keep an eye on it, check it for thickness. BEFORE it starts to separate into butter, it should have a soft (room temp)butter thickness, more so than whipped topping. It will feel thicker, but still hold shape. Once it gets to this point, put in fridge for about 30 minutes and then decorate your cake with this wonderful frosting. If you want to pipe any of it, don't put it in the fridge to stiffen up slightly.
Title: Banana-Cinnamon Bundt Cake
Ingredients:
- 1 water
- 1/2 butter
- 1 ground cinnamon
- 1/2 eggs
- 2 walnuts
- 3 milk
- 1/2 ground cinnamon
- 1/2
- 2 -3
- 1/4
Instructions:
1. Heat oven to 350°F Grease 12-cup bundt cake pan with shortening; lightly flour.
2. Beat cake mix, water, bananas, butter, cinnamon and eggs in large bowl with electric mixer on low speed for 30 seconds. Increase speed to medium for 2 minutes, scraping the bowl occasionally. Stir in walnuts.
3. Pour into bundt pan and bake for 43-53 minutes or until toothpick comes out clean. Cool in pan for 10 minutes. Turn pan upside-down onto wire rack or heatproof serving plate and remove pan.
4. Cool completely. Once cool drizzle Cinnamon Glaze over cake.
5. Cinnamon Glaze: Stir all ingredients together until thin enough to drizzle. Sprinkle top with cinnamon for presentation.
Title: Butter Cinnamon With Sugar Cookies
Ingredients:
- 3 sugar
- 1 1/2 cinnamon
- 2 3/4 flour
- 1 1/2 sugar
- 1 unsalted butter
- 2 eggs
- 1 cinnamon
- 2 cream of tartar
- 1 baking soda
- 1 vanilla
- 1/4 salt
Instructions:
1. Combine 3 tablespoons of sugar and 1 1/2 tablespoons of cinnamon and set aside.
2. Mix 1 1/2 cups of sugar with room temperature butter until fluffy. Add eggs and vanilla.
3. Sift in flour, cream of tartar, baking soda, and salt.
4. Roll rounded drops of dough in sugar mix, or be lazy and sprinkle mix over cookies on baking sheets.
5. Bake at 350F for 8-10 minutes, edges brown.
6. (summertime option: place dough in fridge until firms up).
Title: Cinnamon Raisin Bread Pudding
Ingredients:
- 2 nonfat milk
- 2/3 margarine
- 4 egg
- 1 cinnamon
- 2 salt
- 1
- 1/4
- 4
Instructions:
1. Combine milk, Equal®, melted butter, egg and egg whites, cinnamon and salt in large bowl.
2. Stir in bread cubes.
3. Spoon mixture into ungreased 1 1/2 quart rectangular casserole.
4. Bake in preheated 350F oven 30 to 35 minutes or until pudding is set and sharp knife inserted near center comes out clean.
Title: Pineapple Crisp
Ingredients:
- 1 1/2 flaked coconut
- 1 all-purpose flour
- 1 brown sugar
- 1/2 butter
- 1/8 salt
- 3/4 sugar
- 3 cornstarch
- 1 lemon juice
- 1 butter
- 1
Instructions:
1. Combine 1st 5 ingredients.
2. Press 1/2 of mixture in to a greased 9x9-inch pan.
3. In saucepan combine filling ingredients.
4. Bring to a boil stirring for 2 minutes until thick.
5. Cool and spread over crust.
6. Sprinkle with remaining dry mixture.
7. Bake at 350° for 25 to 30 minutes.
8. Serve warm.
Title: Jello Shots: Chocolate Fudge Rum Chata Pudding
Ingredients:
- 1 chocolate fudge instant pudding mix
- 1 milk
- 1 rum
- 1 Cool Whip Topping
Instructions:
1. Combine first 3 ingredients in a medium bowl. Beat with a wire whisk or electric blender on low for 1 - 2 minutes. Let stand for 5 minutes to soft-set.
2. Gently fold in whipped topping (that has been thawed in the fridge). Once fully incorporated, divide the mixture amongst plastic shot glasses, line them on a tray and place the tray in the freezer until ready to serve (they will not freeze solid because of the alcohol).
3. Enjoy! -- "Please Drink Responsibly".
Title: Carob Bites
Ingredients:
- 3/4 cashews
- 1 peanuts
- 1/4 raisins
- 1/2 carob powder
- 1 vanilla beans
- 1 vanilla extract
- salt
- cayenne pepper
Instructions:
1. Place all ingredients in a food processor and process until you get a smooth and somewhat sticky mixture.
2. Check and see if it needs a spoonful of water to hold together, and if you don’t think it’s sweet enough, then add some of your favorite sweetener.
3. Pour the mixture into a bowl and using your palms, roll into bite size balls, or press the balls flat into cookies, or use molds if you want them to be a certain shape.
4. Decorate them with nuts or seeds or dried fruit. I placed a goji berry on top of each piece. Enjoy! : ).
Title: Party White Cake
Ingredients:
- 2 1/2 cake flour
- 1 table salt
- 1 2/3 white sugar
- 1 1/4 milk
- 2/3 shortening
- 4 1/2 double-acting baking powder
- 4 vanilla
- 1
Instructions:
1. Preheat oven to 360°F Grease 2 deep 9" cake pans with shortening (at least 1 1/2" deep). Sift cake flour before measuring.
2. Beat together cake flour, salt, sugar, 3/4 c milk and shortening for 2 minutes on medium speed.
3. Add baking powder, egg whites, 1/2 c milk and vanilla. Beat another 2 minutes on medium.
4. Divide batter between prepared cake pans. Bake 30 minutes or until a toothpick inserted in center of cake comes out clean.
5. Cool in pan 10 minutes, then turn out onto cooling rack until fully cooled. Fill and frost with your favorite frosting.
Title: The Ultimate Apple Crisp
Ingredients:
- 5 apples
- 5 granny smith apples
- 3/4 sugar
- 1 lemon zest
- 1 butter
- 3/4 all-purpose flour
- 1 3/4 brown sugar
- 1 3/4 lemon zest
- 1 ground cinnamon
- 1 salt
- 1/4
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Spray a 13" x 9" baking pan with a non-stick spray.
3. Place the sliced apples in the baking pan. Pour the lemon juice over the apples and mix well so that each apple is covered.
4. Add the lemon zest and sugar and mix again so that the apples are coated.
5. In another bowl, combine the flour, brown sugar, lemon zest, cinnamon and salt.
6. Cut the butter into the topping ingredients until crumbly, then pour the topping over the apples.
7. Bake for 35-40 minutes, or until apples are soft and topping is crispy.
8. Serve with caramel butterscotch topping and ice cream and enjoy!
Title: Chocolate-Raspberry Puff Pastry Shells
Ingredients:
- 1 puff pastry shells
- 1/2 heavy cream
- 1 vanilla extract
- 1 confectioners' sugar
- 1 fresh raspberry
- 1 fresh mint leaves
Instructions:
1. Preheat oven to 400°F.
2. Bake and cool pastry shells according to pkg directions.
3. Place cream, sugar and vanilla in large bowl.
4. Beat with mixer at high speed until stiff.
5. Place 2 tablespoons spread in each pastry shell.
6. Top with 4-5 raspberries.
7. Spoon 2 tablespoons sweetened whipped cream on top of raspberries.
8. Garnish with mint leaves and top with pastry shell tops.
9. Serve immediately.
Title: Donut Holes
Ingredients:
- 4 sugar
- 1/2 cinnamon
- 1 vanilla
- 1 nutmeg
- 1 cold water
- 1 1/3
Instructions:
1. Preheat deep frying oil to 375-400 degrees.
2. Mix all dry ingredients together. Slowly add enough cold water to make a stiff dough. You may not need all the water.
3. Roll dough into walnut size balls.
4. Drop a few at a time in oil and cook till golden brown. Drain on paper towels.
5. Roll in cinnamon sugar mix or powdered sugar. I also like these rolled in cocoa powder!