lumicero/recipes-ing2inst huggingface dataset:
Title: Scrumptious Butterfinger Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 Cool Whip
- 1 1/3 sweetened condensed milk
- 1
- 3
- 1
Instructions:
1. Preheat oven to 350F or as directed on cake mix box.
2. Prepare cake batter according to box directions and bake. I use a 9x13x2 glass pan.
3. Remove cake from oven when done and allow to slightly cool. While cake is still warm, take the handle of a wooden spoon and make holes across the top of the cake.
4. Open the Eagle brand milk and drizzle it all over the cake allowing it to seep into the holes. Set cake aside to cool completely after completing this step.
5. When cake has COMPLETELY cooled, spread the Cool-Whip all over the top. Use as much or as little as you choose.
6. Next, crush the butterfinger candy bars and sprinkle them all over the top of the cake.
7. Important Note: Cake MUST be refrigerated before serving due to Cool-Whip.
8. Serve and smile as the rave reviews come your way!
Title: Tiramisu
Ingredients:
- 2 coffee
- 1 cocoa powder
- 8 heavy cream
- 12 mascarpone cheese
- 30 ladyfingers
- 3 sugar
- 1/2
Instructions:
1. Pour half an inch of coffee onto a plate (add Sambuca) and flip half of the lady fingers into coffee one at a time and quickly so that they do not soak and get soggy.
2. Layer the bottom of a casserole with the lady fingers.
3. On high, beat egg yokes.
4. Mix in the sugar until pale yellow and thick.
5. In separate bowl, whip heavy cream until light and fluffy, then fold in mascarpone. Continue to fold until smooth and not lumpy.
6. Mix together egg yolk and sugar, with heavy cream and mascarpone.
7. Next, pour half of the cream ontop of the first layer of lady fingers.
8. Repeat step one with the remaining lady fingers and layer ontop of cream.
9. Pour the rest of the cream on top of the second layer of lady fingers.
10. Lastly, sift cocoa over the top.
11. Refrigerate for a couple of hours, until cold. The longer it sits, the better it is.
Title: Baileys and Banana Bread and Butter Pudding
Ingredients:
- 1/2 butter
- 4 sugar
- 1 vanilla
- 1 eggs
- 4 heavy cream
- 2 1/4 milk
- 2 Baileys Irish Cream
- 4 bananas
- 5 confectioners' sugar
- 4
Instructions:
1. Preheat oven to 350 degrees. Butter a 9 inch baking dish.
2. Flatten each slice of bread down as much as possible. Butter each piece then cut the slices in half and put aside.
3. In a bowl whisk together the sugar, vanilla, and eggs until pale and fluffy. Add the cream, milk, and Baileys. Whisk until smooth.
4. Slice bananas and lightly toast your almonds in the preheated oven.
5. Dip each piece of bread in the egg mixture, then begin to layer the bread, banana, and almonds in the baking dish. Top layer should end in the bread. Pour over the rest of your egg mixture, using your fingers to pat down the bread to make sure it soaks up all the flavor.
6. Generously dust the top of the pudding with confectioners sugar and bake in the oven for 35 minutes or until custard has set around the outside but is still jiggly in the middle. Allow it to cool and firm up slightly.
7. Serve on its own, with ice cream, or whipped heavy cream.
Title: Mexican Chocolate Bread Pudding With Kahlua Caramel Sauce
Ingredients:
- 2 butter
- 7 sugar
- 1/2 sugar
- 2 bittersweet chocolate
- 2 salt
- 3 vanilla
- 3 nutmeg
- 1/4 Kahlua
- 1 sugar
- 1/8 water
- 2 cream of tartar
- 7 Kahlua
- 1/2 powdered sugar
- 1/4
- 1
Instructions:
1. Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
2. Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
3. Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
4. To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.
Title: Garden Patch Cake
Ingredients:
- 1 eggs
- 3 sugar
- 1 1/2 vanilla
- 1 flour
- 2 baking powder
- 2 cinnamon
- 1 1/2 salt
- 1/4 carrot
- 1 zucchini
- 1 beet
- 1/2 cream cheese
- 1 1/2 butter
- 6 margarine
- 1/2 vanilla extract
- 2 powdered sugar
- 4 1/2
Instructions:
1. In large bowl, beat oil, eggs, sugar and vanilla.
2. Combine dry ingredients; add to egg mixture and mix well.
3. Stir in vegetables.
4. Add chocolate chips and mix well.
5. Pour into a greased and floured 13x9-inch baking pan.
6. Bake at 350°F for 35-40 minutes or test done.
7. For frosting, beat cream cheese, butter and vanilla until light and fluffy.
8. Gradually beat in powdered sugar until smooth.
9. Spread over cooled cake.
10. Store in the refrigerator.
Title: Maritimer's Mint Chocolate Beet Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 1 beets
- 20 flour
- 1 3/4 baking soda
- 6 salt
- 1 1/2 vanilla extract
- 1/4
- 1
- 3/4
Instructions:
1. Preheat the oven to 350 degrees F (~176 degrees C).
2. Blend the sugar, eggs, and oil in a bowl.
3. Mix in the pureed beets. The original recipe called for draining the pureed beets. I think my oven might be hotter than it thinks it is, so I just leave the beet juice in, and it works out OK.
4. Fold in the dry ingredients.
5. Add the vanilla and peppermint flavors last.
6. Pour into a 9x9 inch pan (or 9 inch round plus a couple of cupcakes). (9in =~ 229cm).
7. Bake for 45 minutes or until a bamboo skewer comes out clean.
8. Let cool in the pan until almost room temperature.
9. This is a very moist cake, and it will fall apart if you rush this step.
10. Sprinkle with powdered sugar or ice with real homemade frosting, such as "Silky Vanilla Butter Frosting" (recipe #23715).
11. Didn't know it freezes well; thanks for the tip, BrutalKiss!
Title: Warm Banana Pudding Light
Ingredients:
- 1/2 Splenda granular
- 1/2 sugar
- 3 cornstarch
- 2 skim milk
- 2 eggs
- 2 light butter
- 1 margarine
- 2 vanilla extract
- 1 bananas
- 12 lemon juice
Instructions:
1. In the top of a double boiler, combine the sugar substitute, 1/4 cup sugar and cornstarch.
2. Gradually stir in milk until smooth. Bring to a boil, stirring constantly. Cook and stir over simmering water until thickened.
3. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
4. Remove from the heat; stir in butter and vanilla.
5. Pour half of the pudding into an ungreased 1-quart baking dish. Toss bananas with lemon juice(if using); layer over pudding.
6. Arrange vanilla wafers in a single layer over bananas. Pour remaining pudding over wafers.
7. In a large mixing bowl, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over pudding.
8. Bake, uncovered, at 350°F for 12-15 minutes or until golden brown. Refrigerate leftovers.
Title: Carolina Chew Cake / Chewy Cakes
Ingredients:
- 1/2 butter
- 1 brown sugar
- 3 eggs
- 2 self-rising flour
- 1 vanilla
- 1 pecans
- powdered sugar
Instructions:
1. Preheat oven to 300°F.
2. Grease a 9x13-inch pan.
3. Using an electric mixer, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating after each egg.
5. Add flour; mix well.
6. Stir in vanilla and pecans by hand.
7. Pour into prepared pan (batter will be stiff).
8. Bake for 45 minutes.
9. Let cool; then dust with powdered sugar.
10. Cut and serve.
Title: Chewy Chocolate Dream Cookies
Ingredients:
- 1 1/4 sugar
- 2 eggs
- 2 vanilla
- 2 flour
- 2 baking soda
- 3/4 sea salt
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In bowl mix crisco and sugar.
3. add eggs and vanilla.
4. mix well
5. add cocoa, baking soda and sea salt.
6. add flour
7. Mix well then add chocolate chips.
8. form into balls and place on cookie sheet.
9. bake at 350 for 8 to 9 minutes.
10. ENJOY!
Title: Nut Triangles With Almond Paste
Ingredients:
- 300 flour
- 1/2 baking powder
- 60 sugar
- 1 salt
- 1 egg
- 125 butter
- 200 almond paste
- 2 brandy
- 400 hazelnuts
- 150 butter
- 100 creme fraiche
- 250 sugar
- 200 dark chocolate
Instructions:
1. For the dough.
2. Mix flour and baking powder. Add sugar, salt, egg and butter pieces. Knead all ingredients together to make a firm dough.
3. Roll dough thinly and evenly onto a baking sheet.
4. For the topping.
5. Grate almond paste on a grater into a bowl and add brandy and hazelnuts. Melt butter in a pot and add creme fraiche and sugar. Boil once. Add this mixture to the hazelnuts and brandy in the bowl and mix thoroughly.
6. Spread the topping evenly onto the dough and bake at 350 degrees for 20 minutes.
7. Cool pastry and cut into 12 squares. Cut each square diagonally to make a total of 24 triangles.
8. Melt chocolate and dunk two of the three triangle corners into the chocolate. Repeat with all triangles.
9. Delicious!
Title: Cherry Peach Cobbler
Ingredients:
- 1 cherries
- 1 sugar
- 1 cinnamon
- 1 Grand Marnier
- 2 all-purpose flour
- 2 sugar
- 3 baking powder
- 2 salt
- 1/4 buttermilk
- 1/2 heavy cream
- 1/2 unsalted butter
- 6 butter
- 1/4 confectioners' sugar
- 2
Instructions:
1. Preheat oven to 375 degrees. Combine the fruit in a bowl with the sugar, cinnamon and orange liquor and pour into a 9x13 inch or 4 quart casserole dish.
2. In a mixing bowl combine the flour, sugar, baking powder, and salt.
3. After the dry ingredients are thoroughly blended, add the buttermilk, 1/2 cup heavy cream, and cold butter in quick succession, combining only briefly, to leave the mixture as lumpy as possible.
4. Pour dough onto a lightly floured board and flatten gently with a rolling pin into a shape approximately 1-inch thick and just large enough to cover the top of the fruit in the dish completely.
5. Place dough over fruit and seal edges so that the fruit is enclosed. Make 1 or two vent holes depending on the size pan used.
6. Brush the dough with melted butter, and sprinkle the top with sugar. Bake for 30 minutes, or until the pastry top is nicely browned.
Title: Lemon Oatmeal Cookies
Ingredients:
- 2/3 brown sugar
- 2/3 lemon juice
- 1/2 fresh lemon rind
- 2 all-purpose flour
- 2 rolled oats
- 1 baking powder
- 1 baking soda
- 1
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Cream the oil and the sugar with a blender till light and fluffy.
3. Add the egg whites, the lemon juice, rind and the essence and beat at medium speed till everything is well beaten.
4. Around 2-3 minutes.
5. Now add the flour and the oatmeal and the baking powder and soda.
6. Continue to beat at medium speed till they are incorporated.
7. Lastly stir in the cereal by hand and drop onto a cookie sheet lined with foil if reqd.
8. Bake for 8 to 10 mins till cookies are lightly browned.
9. Remove onto a wire rack and cool.
Title: Fruit Salad, the Healthy Summer Dessert!
Ingredients:
- 1 papaya
- 1 melon
- 3 -4 bananas
- 6 -8 canned lychees
- 7 apricots
- 6 kiwi fruits
- 5 granadilla
- 1/2 - 1 vanilla
- 2 -3 sugar
Instructions:
1. The main idea is to use at least 6 kinds of fruit. The quantity you use does not matter. The usual base fruit is papaya. Don't add anything except fruits! Halve the recipe if you like, and remember that leftovers are great for breakfast! Or process into smoothies!
2. A can of litchies, drained and halved, was one of the ingredients, but the Zaar robot slapped me for that so I had to leave it out. Litchies are delicious in fruit salad.
3. Hard fruits like apple are not really suitable.
4. Grapes can be added, or any other soft fuits. If granadillas (grenadillas, whatever) are unobtainable, leave out, but they do lend an exotic flavour. We also use ripe guavas or canned guavas, chopped.
5. Peel and chop the fresh fruits, but not into small pieces: they should be roughly a small bite each. If you added slightly sour fruits (like fresh pineapple chunks) you will have to add some sugar.
6. Drain any canned fruits, but keep the syrup.
7. In a large bowl gently mix the fruits.
8. Here you have to eyeball the fruit salad and guess how much juice or syrup you want to add. Let's say you decide on 1 1/2 cups. Add the vanilla to the juice/syrup.
9. I'm mentioning "juice" because there are fantastic pure fruit juices available, which can be used instead of the syrup from cans.
10. Beware fruits like blueberries, which will stain the entire salad.
11. You can, if you like, add a sweet citrussy liqueur like Cointreau or Van der Hum, but usually kids love this dessert so keep that in mind.
12. I didn't mention oranges: unless very carefully cleaned and every scrap of white pith removed, they will eventually lend a bitter taste to the fruit salad. Berries like strawberries can be used, but tend to go too soft.
13. The salad usually stands a few hours or overnight before serving. And no, it will not last forever because the soft fruits might go mushy and/or discolour.
14. This is ideal for a hot summer's day, after a rich lunch. As kids we never ate it with anything, but of course it can be served with ice cream, cream or custard.
Title: Gooey Chocolate Cake
Ingredients:
- 300 sugar
- 150 all-purpose flour
- 2 salt
- 1/2 butter
- 4 eggs
- 150
- 2
Instructions:
1. Preheat oven to 200 degrees C.
2. Line the bottom of a springform pan with parchment paper, grease and flour the paper and the sides of the pan.
3. Whisk the eggs briefly with a fork (so the yolks break) and mix the eggs with melted butter.
4. Combine all dry ingredients.
5. Mix dry ingredients with the butter mixture.
6. Pour batter into the prepared pan and bake for 20 minutes.
7. If the cake wobbles and looks undone after 20 minutes, don't worry: it's supposed to.
8. Let cool.
9. The cake is very gooey at the bottom, so if you wish to transfer it to a serving plate take the parchment paper too!
10. Serve with a dollop of whipped cream.
Title: Orange Mallow
Ingredients:
- 22 marshmallows
- 1 heavy whipping cream
- 2/3
- 1
Instructions:
1. Heat marshmallows, orange peel and orange juice over medium heat, stirring constantly, until marshmallows are melted. Cool about 15 minutes, or until thickened.
2. Beat whipping cream in chilled medium bowl until stiff. Stir marshmallow mixture to blend, then fold into whipped cream.
3. Divide amount 6 dessert dishes. Refrigerate about 2 hours or until set. Refrigerate any remaining dessert.
Title: Buttercream Frosting - Semi Classic
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1 salt
- 2 eggs
- 6 pure vanilla extract
- 1
Instructions:
1. Cut butter into 16 chunks and set aside to soften.
2. It's imperative that the butter be at a cool room temperature (65 degrees) A couple of degrees warmer or cooler is OK, but no more.
3. This will take about 2 hours depending on the temperature of your kitchen.
4. Place about an inch of water in the bottom of a medium sauce pan and bring to a shimmer (just below the boiling point) over a low heat on the stove.
5. In a large, heat proof, bowl whisk sugar, salt, eggs and yolks till well combined.
6. I like to use the stainless steel bowl of my standing mixer for this as it saves me from cleaning a bowl.
7. Place bowl over shimmering water.
8. (Allow about an inch of clearance between bowl and water).
9. Continue to whisk mixture gently, but continuously, until the mixture reaches 165 degrees on an instant read thermometer and the eggs are foamy and starting to thicken.
10. Don't be too vigorous with your whisking at this stage or all the incorporated air will slow the heating process down.
11. Place mixture in your mixer and whip (with the whip attachment) on high speed until cooled to room temperature and is foamy and well aerated.
12. A hand mixer can be used, but it will take some time.
13. For chocolate frosting fold up to 9 oz of melted and cooled semi-sweet, bitter-sweet, milk or white chocolate into the egg/sugar mixture after step 5:lighten chocolate with about 1/4 of the egg mixture, add chocolate/egg mixture into egg mixture and whip for an additional 2 minutes on high before proceeding to step 6.
14. Slow mixer to medium speed, add vanilla and butter one chunk at a time allowing each chunk to incorporate as you go (this step takes about 5 minutes).
15. Return mixer to high speed and whip for another 60 seconds or until desired texture is reached.
16. Should be very light and fluffy at this point.
17. Frosting can be used immediately.
18. Store on counter for up to one day, refrigerate for a week, freeze for 2 months.
19. Re-whip frosting to rejuvenate its texture.
Title: LEMONGRASS PUDDING TART
Ingredients:
- 3/4 granulated sugar
- 3 cornstarch
- 2 half-and-half
- 3 sea salt
- 1 ginger
- 3 lemon zest
- 1 lemon juice
- 2 butter
- 1
Instructions:
1. In a small mixing bowl, combine beaten egg yolks with salt; set aside. In a medium saucepan, combine sugar and cornstarch. Add half-and-half and whisk until smooth. Turn the heat to medium and add lemongrass with ginger. Slowly pour warm milk mixture over the yolks and temper the eggs by whisking constantly. After a couple ladles, pour yolks into the saucepan. Add lemon zest and lemon juice; whisk frequently until the mixture thickens.
2. Remove from the heat and whisk in butter. Pour mixture through a sieve over a measuring cup and then pour into the prepared *Chocolate Honey Graham Cracker Pie crust. Cool to room temperature before decorating it, about 2 hours then chill for 3 hours.
3. SPIDERS and WEB.
4. t2 ounces semi-sweet chocolate.
5. t1 ½ tablespoons light corn syrup.
Title: Debs
Ingredients:
- 4 butter
- 1/2 sugar
- 1 egg
- 1 self-rising flour
- 2 cocoa powder
- 1/2 milk
- 1/2 sugar
- 2 cocoa powder
- 1 1/2 hot water
Instructions:
1. Set oven to 375F (moderate oven).
2. Cream butter and sugar.
3. Add egg, flour, 2 T cocoa powder and milk. Mix well.
4. Pour mixture into greased casserole dish.
5. Sprinkle sugar and remaining 2 T cocoa powder on top.
6. Gently pour hot water on top. (Don't be scared, just pour the water on and watch the magic happen in the oven).
7. Bake at 375 for 30 minutes.
8. The end result is a cakey top and a chocolate sauce underneath. Serve with ice cream, whipping cream, creme fraiche, etc.
Title: Pumpkin Cookies
Ingredients:
- 1/2 shortening
- 1 sugar
- 1/2 brown sugar
- 2 eggs
- 1 1/2 pumpkin
- 1 lemon juice
- 2 1/2 flour
- 1/4 ginger
- 2 baking soda
- 1/2 baking powder
- 1 cinnamon
- 1/2 nutmeg
- 1 chocolate
Instructions:
1. Cream together the first 6 ingredients. Add dry ingredients and mix well.
2. Drop by the teaspoonful onto greased cookie sheets. Bake 12-15 minutes at 375°F.
Title: Banana Cream Pie With Caramel Drizzle
Ingredients:
- 1 banana
- 1 3/4 milk
- 2 vanilla instant pudding mix
- 1
Instructions:
1. Bake pie shell according to package instructions and let cool.
2. Arrange banana slices in bottom of crust.
3. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes. (Mixture will be thick). Gently stir in 1/2 of the whipped topping. Spoon mixture into crust.
4. Refrigerate at least 3 hours until set. Top with remaining whipped topping and drizzle with caramel topping.
Title: Microwaved Apricot Egg Custard
Ingredients:
- 825 caster sugar
- 3/4 flour
- 2 sour cream
- 300 eggs
- 2 vanilla
- 1 nutmeg
- 1/2
Instructions:
1. Divide apricot halves between 4 oven-proof dishes.
2. Combine sugar, sifted flour, sour cream, eggs and vanilla in bowl.
3. Mix well and pour over the apricots.
4. Sprinkle with nutmeg.
5. Microwave on high for about 4 mins or until custard is set.
6. Serve with whipped cream.
Title: Mock Angel Food Cake
Ingredients:
- 1 1/2 milk
- 1 flour
- 4 baking powder
- 1/2 salt
- 1 1/2 sugar
- 5
Instructions:
1. Scald milk.
2. Sift flour, baking powder, salt and sugar together three times.
3. Beat egg whites until stiff.
4. Add milk to flour mixture.
5. Fold in stiff egg whites.
6. Bake in moderate oven, 360 degrees Fahrenheit, for 32 minutes or until done; invert.
Title: Unique Brownies
Ingredients:
- 3/4 shortening
- 1/2 brown sugar
- 1/2 white sugar
- 2 flour
- 2 water
- 4 baking soda
- 1 vanilla
- 1 chocolate chips
- 6 brown sugar
- 2
- 3/4
Instructions:
1. Combine shortening, 1/2 cup brown sugar, white sugar, egg yolks, flour, water, vanilla, and baking soda.
2. Pat into 9 x 13 inch pan.
3. Spread chocolate chips over it.
4. Beat egg white until stiff.
5. Gradually add 3/4 cup brown sugar.
6. Spread over chips.
7. Bake 25 to 30 minutes at 350 degrees.
Title: Golden Sugar Cookies
Ingredients:
- 2 1/2 flour
- 1/2 vanilla
- 1 baking soda
- 1 cream of tartar
- 1 sugar
- 2 salt
- 1/4 butter
- 2
- 1
Instructions:
1. Sift the first 4 ingredients together.
2. Cream butter and extracts together until butter is softened.
3. Add sugar gradually, creaming until fluffy after each addition.
4. Add yolks one at a time, beating well after each addition.
5. Add dry ingredients in 4ths, beating until just blended.
6. Make balls (1-inch), about 2-inches apart on ungreased sheets.
7. Bake at 350° for 10 minutes or until golden brown.
Title: Low Calorie Low Fat Carrot Cupcakes
Ingredients:
- 3/4 cake flour
- 2 cake flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/4 allspice
- 4 Splenda sugar substitute
- 3/4 applesauce
- 3 butter
- 3 honey
- 1/2 vanilla extract
- 1 canola oil
- 1 carrots
- 2 1/4 walnuts
- 1/3
Instructions:
1. Preheat oven to 350°F.
2. In medium bowl, combine: flour, baking powder, baking soda, salt, cinnamon, and allspice.
3. In a large bowl, whisk together Splenda, applesauce, honey, vanilla extract, egg WHITES, and canola oil.
4. Stir in the flour mixture.
5. Stir in carrots.
6. Stir in walnuts.
7. Spray muffin tray with fat free butter flavor PAM.
8. Pour batter into muffin tray and bake for 40 minutes, or until toothpick comes out clean.
Title: Foolproof Pie Dough (With Vodka!?)
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1 table salt
- 2 sugar
- 12 unsalted butter
- 1/2 vegetable shortening
- 1/4 vodka
- 1/4 cold water
Instructions:
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Title: Berries with Banana Cream
Ingredients:
- 1/3 sour cream
- 1/2 banana
- 1 blueberries
- 2 raspberries
- coconut flakes
Instructions:
1. Put sour cream, banana and orange juice in a blender and process until smooth.
2. Divide the berries and place in 2 stemmed glasses.
3. Top each with banana cream and sprinle with coconut.
Title: Easy Pear Crumble - Ww Points = 3
Ingredients:
- 6 sugar
- 1 1/2 flour
- 1 cinnamon
- 1/2 allspice
- 1/4 salt
- 6 pears
- 1/3 raisins
- 1 lemon juice
- 6 light butter
- 6
- 1 1/2
Instructions:
1. Preheat the oven to 450 degrees. Lightly spray a 9 x 13-inch baking dish with nonstick spray.
2. To make the filling, combine the sugar, flour, cinnamon, allspice and salt in a large bowl. Add the pears, raisins and lemon juice; toss to mix well.
3. Spoon into the baking dish. Sprinkle with the cookies and drizzle with the melted butter.
4. Bake until the pears are tender and the filling is bubbling, 35-40 minutes.
5. Cool slightly and serve warm or let stand at room temperature up to 4 hours.