lumicero/recipes-ing2inst huggingface dataset:
Title: Mille Foglie
Ingredients:
- 1 puff pastry
- 2 all-purpose flour
- 1/4 salt
- 2/3 granulated sugar
- 2 cornstarch
- 4 vanilla extract
- 2 unsalted butter
- 2
Instructions:
1. Oven 425 or 450 (I use 450).
2. for the puff pastry - place between 2 sheet pans with a piece of parchment paper above and below the pastry (you want to stack the sheet pans on top of each other).
3. Bake for 10 minutes - if pastry isn't crisp and golden brown - remove top sheet pan and parchment and bake about 1-2 minutes longer.
4. cool on wire rack.
5. for the pastry cream - Whisk together the flour, salt, sugar, and cornstarch, in a non-reactive saucepan.
6. In a mixing bowl, whisk the milk into the yolks.
7. then whisk them into the sugar-starch mixture. Whisk well to be sure all the cornstarch and flour is picked up off the pan bottom and dissolved.
8. Set the pan over medium heat and cook the custard mixture for about 12 minutes, until it thickens and comes to a boil (Stir with a wooden spoon on and off for the first 5 minutes, then stir constantly for about 7 minutes longer) until the mixture really thickens and reaches a boil, and you see fat heavy bubbles work up to the surface and burst between stirs.
9. Occasionally use a whisk instead of the spoon to break up and remove any lumps.
10. Then boil for 1 full minute (count to 60) while stirring constantly, covering the entire bottom of the pan with the spoon. Remove the pan from the heat.
11. The cream is sufficiently cooked if it is smooth and thick and will generously coat the spoon--it should hold a clearly defined line when you draw your fingertip through the cream clinging to the back of the spoon.
12. If you suspect that the cream may be lumpy, pass it through a strainer set over a bowl.
13. Stir in the butter and the vanilla extract, if using.
14. Spoon the cream into a bowl. To prevent a skin from forming, press a piece of buttered plastic wrap onto the surface, or dab it with butter or sift on a very light coating of confectioners' sugar.
15. Cool, then cover and refrigerate (the cream should be cool enough to use after about 20 minutes).
16. Cut the puff pastry in half, place 1 half on the bottom of a pyrex (I use 9x13, but it will be smaller)
17. Spread the cream over the pastry, and top with remaining half.
18. Sift powdered sugar over all, and chill till ready to serve (about 1 to 2 hours is best).
19. Cut with a serrated knife.
20. You can double this by doubling the cream (make 2 separate batches - it's easier) and using 2 sheets of pastry - you will have to trim the pastry to fit into a 9x13 pan on the sides.
Title: Quick Rice Pudding
Ingredients:
- 3 water
- 2/3 long grain rice
- 1/4 margarine
- 1 sweetened condensed milk
- 1 vanilla
- 1/2 raisins
Instructions:
1. Using a double boiler, put water in the bottom and heat and boil. In the top of the boiler, put 3 cups of water. When both start boiling, put the top pan on the bottom pan, and add the rice to the boiling water in the top pan.
2. When boiling again, put cover on and low boil for 40 minutes. You may have to check half way through cooking and add more boiling water to the bottom pan. After the 40 minutes, add more boiling water to the bottom. Add the margerine, and the condensed milk to the rice. Stir until well blended. Cook 20 minutes longer uncovered till thick. Take off heat and add vanilla and raisens if desired.
Title: Quick and Easy Blueberry Cobbler
Ingredients:
- 14 lemon juice
- 11 cinnamon
- 1
Instructions:
1. Open the can of blueberries that come with the muffin mix and drain, setting liquid aside.
2. In a small saucepan, combine the reserved liquid, pie filling, lemon juice, and cinnamon; heat to boiling.
3. Remove from stove and pour in 9-inch square baking pan.
4. Prepare the muffin mix as directed on the package, but pour the finished batter onto the hot pie filling mixture, spreading evenly.
5. Bake in a preheated 400F oven for 25 to 30 minutes or until top is golden.
6. Serve warm or at room temperature.
Title: Mema Christmas Cookies
Ingredients:
- 2 butter
- 1 sugar
- 1 egg
- 2 vanilla
- 4 1/2 powdered sugar
- 3 cream of tartar
- 2 salt
- 1/4 vanilla
- 1
- 2
Instructions:
1. Cookies: Measure all ingredients into separate bowls.
2. Cream together butter and sugar.
3. Blend in one egg, and vanilla.
4. Gradually blend in flour.
5. Cover, and refrigerate for 2 hours.
6. Roll 1/4 of dough at a time, cut cookies with cookie cutters.
7. Place on greased cookie sheet and bake 6-9 minutes at 375°F.
8. Icing: Beat egg whites, cream of tartar and salt until stiff.
9. Add vanilla.
10. Gradually beat in powdered sugar until peaks form.
11. Divide and add colors.
Title: So Easy Lemon Bars
Ingredients:
- 1 eggs
- 4 sugar
- 1 1/2 all-purpose flour
- 1/4 baking powder
- 1 lemon juice
- 1/4 powdered sugar
- 1 -2
Instructions:
1. Heat oven to 350°F.
2. Slice cookie dough as directed on package.
3. Arrange slices in bottom of ungreased 13x9-inch pan.
4. With lightly floured fingers, press dough evenly in pan.
5. Bake at 350°F for 15 to 20 minutes or until light golden brown.
6. In large bowl, combine eggs, sugar, flour and baking powder; blend well.
7. Stir in lemon juice.
8. Pour mixture over warm crust.
9. Bake at 350°F for an additional 20 to 30 minutes or until top is light golden brown.
10. Cool completely.
11. Sprinkle with powdered sugar and cut into bars.
Title: Cathy's Pound Cake
Ingredients:
- 12 butter
- 2 1/2 sugar
- 4 eggs
- 3 1/2 all-purpose flour
- 1 salt
- 1/2 baking soda
- 1 buttermilk
- 1 vanilla
- 1/2 walnut pieces
- 1
Instructions:
1. Butter a tube pan. Preheat oven to 300' F (150'C).
2. Cream together butter and sugar - I use an electric mixer.
3. Add eggs, one at a time, beating well after each addition.
4. With wooden spoon, add flour and salt (retain 2 tablespoons flour to flour the walnuts so they don't sink to the bottom of the cake when baking).
5. Dissolve baking soda in 1 tablespoon hot water, and add to buttermilk. Mix well.
6. Pour this mixture into the batter and stir.
7. Add vanilla and lemon flavoring.
8. Toss walnut pieces with reserved flour and add this mixture to the batter; mix well.
9. Spread batter into prepared pan (will be stiff). Smooth top and bake for 1 1/2 hours. Don't open oven for first 45 minutes. Cake is done when top is rich golden brown and knife inserted comes out clean.
10. Let cool in pan for 10 minutes, then on a rack.
Title: Slovak Strawberry Foam (Jahodová Pena)
Ingredients:
- 100 fresh strawberries
- 1 powdered sugar
- 1/2 lemon juice
- 1 strawberry
Instructions:
1. Combine all ingredients in a large blender, food processor or mixer, and blend (whip) until it holds a shape, about 10 minutes. The volume increases by 4 to 8 times as it whips, so you may need to divide to conquer.
2. Use to ice doughnuts or angel food cake, or put into a glass serving dish and chill thoroughly for a strawberry mousse. Garnish with sliced strawberries, if desired. (Must be refrigerated if not eaten right away.).
Title: Maple Bread Pudding.....1977
Ingredients:
- 1 maple syrup
- 1 1/2 eggs
- 4 milk
- 4 salt
- 1 nutmeg
- 1/8 raisins
- 1/2 pecans
- 1/2
Instructions:
1. Cube a loaf of bread into pieces, also remove crusts if desired.
2. Pour maple syrup over the bread cubes and toss to coat well.
3. Mix eggs with milk and whisk until blended.
4. Pour over cubes for 20 minutes to absorb.
5. Add raisins and pecans.
6. Bake in a buttered casserole dish at 325°F for 40 minutes or until fork inserted in centre comes out clean.
7. Topping for serving--Plain yogurt strained to remove some of the liquids, then add maple syrup and stir in well.
8. Pour over the custard when serving.
Title: Alice's Brownies
Ingredients:
- 1 sugar
- 1/2 margarine
- 4 eggs
- 1 flour
- 1 milk
- 6 margarine
- 6 sugar
- 1 1/2 chocolate chips
- 1/2 vanilla
- 1
Instructions:
1. Combine all brownie ingredients.
2. Grease a 9x13 pan.
3. Bake at 350 degrees for 25 minutes.
4. For frosting.
5. In a heavy sauce pan combine.
6. milk.
7. margarine.
8. sugar.
9. bring to a boil and back for 30 seconds.
10. Remove from heat.
11. Stir in chocolate chips and vanilla.
12. Frosting will be runny but will set up on the brownies.
Title: Chocolate Pate'
Ingredients:
- 2 butter
- 1/3 dark rum
- 2 vanilla extract
- 1 instant coffee granules
- 2 eggs
- 1 1/2 walnuts
- 2
Instructions:
1. Line an 8x4x3-inch loaf pan with plastic wrap; set aside.
2. Combine chocolate and butter in small saucepan.
3. Cook over low heat, stirring constantly, until mixture melts.
4. Add rum and coffee granules, stirring until coffee dissolves.
5. Stir 1/4 of the hot mixture into the beaten eggs; add to remaining hot mixture, stirring constantly.
6. Cook over low heat until thickened.
7. Transfer mixture to a large mixing bowl; cool to room temperature.
8. Stir in walnuts; fold in whipped cream.
9. Spoon mixture into prepared pan.
10. Chill overnight.
11. Turne pate' onto serving platter.
12. Garnish with additional whipped cream and chocolate curls.
Title: Fruit Pizza
Ingredients:
- 1 sugar
- 2/3 cornstarch
- 2 water
- 2/3 lemon juice
- 1/2 cream cheese
- 3 cream cheese
- 1 sugar
- 1 vanilla
- 1/2 crushed pineapple
- 1
Instructions:
1. Crust: Slice 1 package Pillsbury slice-and-bake chocolate chip cookie dough 1/8 inch thick and press into pizza pan (put butter on your fingers if dough sticks to them).
2. Bake 10 minutes at 350°F Let cool.
3. Glaze: In a medium saucepan, combine 2/3 cup sugar, cornstarch, orange juice, water, lemon juice. Bring to boil. Boil 3 minutes. Let cool.
4. Toppings: Combine cream cheese, 1/2 cup sugar, and vanilla. Spread on cooled cookie crust.
5. Drain pineapple and spread on cream cheese layer.
6. Slice assorted fruit and arrange on top of pineapple. Pour glaze over fruit.
7. Refrigerate 24 hours.
Title: Strawberry Nilla Nibblers
Ingredients:
- 4 Cool Whip
- 2 strawberries
- 2
Instructions:
1. Place wafers on a dessert plate and top with 1/2 teaspoon of Cool Whip on each.
2. Add strawberry half on top of the Cool Whip and serve.
Title: Cherry Cobbler
Ingredients:
- 1/2 biscuit mix
- 1 1/2 sugar
- 1/2 - 1 orange zest
- 2 2% low-fat milk
- 1 cherry pie filling
- 1/4
Instructions:
1. In a small bowl, combine the biscuit mix, sugar and orange peel.
2. Stir in milk just until moistened; set aside.
3. In a small nonstick skillet, combine pie filling and orange juice; bring to a boil, stirring occasionally.
4. Drop biscuit mixture in two mounds onto boiling cherry mixture.
5. Reduce heat; cover and simmer for 10 minutes.
6. Uncover; simmer 5-7 minutes longer or until a toothpick inserted into a dumpling comes out clean.
7. Also tastes wonderful with apple or blueberry pie filling instead of cherry.
Title: Bread Pudding With White Chocolate Brandy Sauce
Ingredients:
- 1 milk
- 2 sugar
- 3 eggs
- 2 vanilla
- 3 butter
- 1 cinnamon
- 2 heavy whipping cream
- 2 white chocolate
- brandy
Instructions:
1. For pudding.
2. Soak bread in milk.
3. Stir in sugar, eggs and vanilla.
4. Coat 13 x 9 baking dish with the butter before adding pudding. Or, individual ramekin dishes.
5. Sprinkle top with cinnamon.
6. Bake at 350 for 1 hour and 15 minutes.
7. For Sauce.
8. Bring cream to a boil.
9. Remove from heat and stir in chocolate until melted.
10. Stir in brandy.
11. Serve warm sauce over warm pudding.
Title: Grandma's Apple Brown Betty
Ingredients:
- 10 -12 baking apples
- 2 cinnamon
- 1 1/4 flour
- 3/4 brown sugar
- 1/4 butter
- 2/3 brown sugar
- 1/4 hot water
- 1/2
Instructions:
1. Pre-heat oven to 350 degrees.
2. Arrange slices in the bottom of a lightly greased 12x9 pan.
3. Sprinkle with cinnamon.
4. Mix flour and brown sugar.
5. Cut in butter until crumbly and set aside.
6. Syrup: Combine ingredients and stir well.
7. Drizzle half of mixture over apples.
8. Cover with flour mix.
9. Pour remaining syrup over top.
10. Bake at 350 for one hour.
Title: Vanilla Cool Whip Frosting
Ingredients:
- 1 instant vanilla pudding
- 1/4 powdered sugar
- 1 milk
- 1 Cool Whip
Instructions:
1. Combine pudding mix, sugar & milk in a bowl, beat at low speed until well blended (about 1-2 min.).
2. Fold in whipped topping, spread on cake.
Title: Grandma's Best in the World Peach Cobbler
Ingredients:
- 1 1/2 sugar
- 1/4 shortening
- 2 butter
- 1 milk
- 1 vanilla
- 1 1/2 flour
- 2 milk
- 1/2 baking powder
- 1 salt
Instructions:
1. Cream together 1/2 cup sugar with shortening, cream, and vanilla.
2. Add flour, milk, baking powder and salt; mix well until smooth.
3. Pour batter into greased 9 x 13-inch pan.
4. Place sliced or chopped peaches evenly over batter.
5. Sprinkle top with 1 cup sugar (yes, a whole cup!).
6. Mix peach juice with enough water to measure one cup and bring to a boil, then pour evenly over the top of the pan. (This will look wrong and very watery, but trust me!).
7. Bake at 350°F for 35 minutes or until top is light golden brown.
Title: Anise Pears
Ingredients:
- 1/2 water
- 1/4 sugar
- 1 lemon juice
- 1/4 anise seed
- 4 pears
Instructions:
1. In a saucepan, combine water, sugar, lemon juice, and aniseed. Bring to a boil over medium heat, stirring occasionally. Add pears.
2. When water returns to a boil, reduce heat slightly, cover saucepan, and simmer until pears are just tender, about 6 to 10 minutes.
3. Cool slightly, then place in a shallow bowl and chill.
Title: Fresh Apple Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 sugar
- 1 baking powder
- 2 eggs
- 2 baking soda
- 1 salt
- 1 cinnamon
- 1 nutmeg
- 1/8 vanilla
- 1 walnuts
- 1 apples
- 4
- 6
Instructions:
1. Preheat oven to 350 degrees.
2. Mix flour, baking powder, baking soda, salt,.
3. cinnamon and nutmeg.
4. Beat sugar, oil, vanilla and eggs.
5. Add dry mix to beaten eggs & oil mix.
6. (mixture will be thick).
7. Add apples and nuts.
8. mix by hand, do not beat with mixer.
9. Pour or spoon mixture into greased 9x13 pan.
10. Spread BUTTERSCOTCH kisses on top.
11. Bake for 60-70 minutes.
12. Cover with aluminum foil immediately after removal from oven.
Title: Butter Cookies
Ingredients:
- 2 butter
- 3 all-purpose flour
- 1 1/4 sugar
- 1/8 baking soda
Instructions:
1. Soften the butter with beaters.
2. Mix the all-purpose flour,sugar, and baking soda, in with the softened butter.
3. Spray your baking pan with Pam or cover it with butter.
4. Fill up an ice cream scoop; put it on the cookie tray; flatten down a little bit with your hand.
5. Bake the cookies for at least 8 to 10 minutes.
6. Note: Another way to find out if your cookies are done is by taking a spatula and lifting the cookie up; if it is golden over the bottom it is done.
Title: Melting Moments/ Australia
Ingredients:
- 8 butter
- 5 powdered sugar
- 5 cornstarch
- 1 3/4 flour
- 1 vanilla
- 2 powdered sugar
- 1 vanilla
- 1 salt
- 1 -2 boiling water
- 1/3 butter
Instructions:
1. Biscuits.
2. Beat the butter until light and creamy. Add the powdered sugar and beat until combined. Add the cornstarch, plain flour and vanilla, and mix at slow speed until just blended together. For firmer biscuits, add extra flour at this stage.
3. Lightly butter and flour a baking tray and preheat the oven to 325°F
4. Make a ball from a level dessert spoon of the mixture and place on the tray, allowing room for the biscuits to spread. Repeat with remaining mixture.
5. Dip a fork into some flour, knocking off any excess and make an imprint with the tines, flattening the biscuits a little.
6. Place the tray on the centre shelf of the oven and bake slowly until the biscuits are just coloured, 10 to 15 minutes.
7. Remove from the oven with a spatula and place the biscuits on cake rack.
8. To make icing:
9. Beat the butter with a wooden spoon. Add the powdered sugar and beat until the sugar is almost absorbed with the butter. Add the vanilla and salt and with the addition of a little boiling water, bring to a thick and creamy consistency, balancing with a little more powdered sugar if necessary.
10. To finish the biscuits, join 2 biscuits together with a tsp of icing spread with a knife. Return to a cooling rack until the icing is completely set before removing to an airtight container.
Title: German Luchow’s Fastnacht Krapfen (Berliners)
Ingredients:
- 1 milk
- 1 compressed yeast cake
- 4 1/2 all-purpose flour
- 1/2 butter
- 2/3 sugar
- 1/2 sugar
- 1/2 lemon, rind of
- 5 flour
- currant jelly
- apple
- shortening
- sugar
Instructions:
1. Heat milk to lukewarm. Soften yeast in 1/4 cup warm milk. Stir 2 1/2 cups flour smoothly into rest of warm milk. Mix yeast quickly into this batter. Cover lightly with folded towel and let stand 1 hour or longer.
2. After sponge has risen well, mix in melted butter, sugar, lemon peel, egg yolks, and remaining flour. Stir well.
3. Turn dough out on lightly floured board. Fold over, then roll lightly to 1/2 inch thickness. Cut with 3 inch round cookie cutter. Spread half of the rounds with 1 heaping teaspoon jelly or cooked apples. Cover these with remaining rounds. Crimp edges firmly together with fingers. Leave on floured board. Cover lightly with folded towel and let rise in warm room 1/2 hour, or until light and puffy.
4. Fry a few Berliners at a time in deep hot fat (360 F) until golden brown. Remove from fat; drain on thick paper toweling. While hot, roll in sugar. Makes 1 1/2 to 2 dozen.
5. Luchow’s German Cookboook.
Title: Sue's Grandma Wirth's Lebkuchen [no Alcohol]
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 honey
- 1 dark molasses
- 1 sour cream
- 4 1/2 dark brown sugar
- 5 walnuts
- 2 raisins
- 5 eggs
- 2 cinnamon
- 1 clove
- 1 nutmeg
- 1 allspice
- 2 1/2 - 3 salt
- 4 baking soda
- 5 flour
- 1
Instructions:
1. Mix butter, shortening, honey, molasses, sour cream and brown sugar in saucepan over low heat. When blended, cool a little but while still somewhat warm, stir in coarsley chopped walnuts, candied fruit and eggs.
2. Stir 5 pounds of flour less 4 cups with the spices, salt and soda. Add this to fruit and nut mixture. This mixture will be very firm. Add more flour if needed. Mix this dough until you cannot possible add any more flour into the dough. When it is very stiff, cover and put in refrigerator overnight.
3. In the morning take small amounts of dough (keep rest in refrigerator) and roll out 1/4 inch thick and cut into oblong shape using a Spam Can for cookie cutter. Use as little flour as possible when rolling cookies. Place on greased cookie sheet, press a whole almond in middle to decorate and bake 8 to 10 minutes at 350-375 degrees. Do not overbake. They should be done in the middle, but still soft and chewy.
4. Her recipe said you could use hickory nuts or walnuts. Instead of the candied fruit mix, she used candied orange peel, citron and lemon peel. If you don't have a Spam Can cookie cutter roll the dough 1/2 inch thick and cut in oblongs that are 1 1/2 inch by 2 1/2 inch.
5. Sue C's.
6. Great Grandma's recipe.
Title: Choc-Peanut Caramel Slice
Ingredients:
- 125 butter
- 220 caster sugar
- 395 sweetened condensed milk
- 140 roasted unsalted peanuts
- 200 chocolate
- 20 butter
Instructions:
1. Grease deep 19cm-square cake pan. Fold 40cm piece of foil lengthways into thirds; place foil strip over base and up two sides of pan (this will help lift the slice out of the pan). Line base with baking paper.
2. Combine butter, sugar and condensed milk in medium heavy-based saucepan; stir over medium heat, without boiling, until sugar dissolves. Bring to a boil; stirring constantly, about 10 minutes or until caramel mixture becomes a dark-honey colour and starts to come away from the base and side of pan.
3. Working quickly and carefully (the mixture is very hot), pour caramel into pan; smooth with metal spatula. press nuts into caramel with spatula; cool 20 minutes.
4. Stir chocolate and extra butter in small heatproof bowl over small saucepan of simmering water until smooth; spread chocolate mixture over slice. Refrigerate until set. Use foil strip to lift slice from pan before cutting into squares.
Title: Glazed Lemon Cake
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 3 eggs
- 1 sugar
- 2 butter
- 1 vanilla extract
- 2 lemon juice
- 1/3 lemon
- 1/2 powdered sugar
- 1
- 2
- 1/2
Instructions:
1. Preheat oven to 350. Grease and flour a 9 × 5 loaf pan.
2. In a large bowl, combine flour, baking soda, baking powder and salt.
3. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
4. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.
5. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and cool on rack. Pour glaze over cooled loaf.
6. Glaze – whisk to combine.
Title: Butter Pecan Cake
Ingredients:
- 3 butter
- 1 pecans
- 2/3 butter
- 1 sugar
- 2 eggs
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 2/3 milk
- 1 1/2 vanilla extract
- 3 butter
- 3 confectioners' sugar
- 3 milk
- 3/4 vanilla extract
- pecans
Instructions:
1. Melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.
2. Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
5. Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.
6. Pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 minutes, or until cake tests done.
7. Cool layers in pans 10 minutes; remove from pans, and cool completely.
8. Spread top and sides of cooled cake with Butter Pecan Frosting
9. Makes one 2-layer cake.
10. Butter Pecan Frosting:
11. Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
12. Stir in reserved toasted pecans.
13. Makes enough frosting for one 2-layer cake, but I like doubling the ingredients.
Title: Inside-Out Sweet Potatoes (Sure, It is for the Kids)
Ingredients:
- 1 egg
- 1 sweet potatoes
- 6 unsalted butter
- 4 dark brown sugar
- 1/3 ground cinnamon
- 1/2 nutmeg
- 1/4 ground cloves
- 1 baking powder
- 1/4 unbleached all-purpose flour
- 1 vanilla extract
- 1 marshmallows
- 1 canola oil
- 8
Instructions:
1. Put the cornflake crumbs in a shallow dish or pie pan. Beat the egg with 1 teaspoon water in a small bowl. Set aside.
2. Combine the mashed sweet potatoes with the butter, brown sugar, cinnamon, nutmeg, cloves, baking powder, flour, orange juice and vanilla. Working with your hands, use the mixture to encase each marshmallow, forming a ball. (If the sweet potato mixture seems too soft to hold its shape, stir in some of the crumbs to thicken it.) Dip each ball in the egg wash and then roll in the crumbs. Refrigerate while preparing to fry.
3. Preheat the oven to 200°. Set a wire rack over newspaper or paper towels to drain the balls after frying.
4. In a 2-quart saucepan, heat the oil over medium-high heat to 375°.
5. Fry the balls one or two at a time for 3 to 4 minutes, turning as needed, until lightly browned. Remove with a slotted spoon and place the drained balls on the prepared rack and in the oven to keep warm while frying the remaining batches. Serve warm.
6. ***NOTE: To make mashed sweet potatoes, preheat the oven to 375°. Place the sweet potatoes on a baking sheet and bake for 40 minutes, or until tender and easily pierced with the tip of a sharp knife. Allow to cool in their jackets. When cool enough to handle, halve them, scoop out the flesh, and mash it with a fork or potato masher.
Title: No Crust Pumpkin Pie
Ingredients:
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 Bisquick
- 2 eggs
- 1 vanilla
- 2 cinnamon
- 2 canned pumpkin
- 1 evaporated milk
Instructions:
1. Mix dry ingredients together to get lumps out of Bisquick, then mix all ingredients in mixer or blender.
2. Spray a 9" pie pan with vegetable spray and bake for 35-40 minutes or until a knife inserted in the center comes out clean, at 350 degrees.
3. Pie will shrink about 1/4 in from edge.
4. If you prefer a more spicy pie, you can add 3/4 tsp of ginger, 1/4 tsp of nutmeg, 1/4 tsp of ground cloves or you can just add 1/4 tsp of allspice.
5. Experiment and see which you like best.
6. We like the allspice.