lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Cheese Tartlets
Ingredients:
- 2 granny smith apples
- 1 brown sugar
- 1 honey
- 1 unbleached white flour
- 2 cinnamon
- 1 low-fat cheddar cheese
- 1/2 unbleached white flour
- 1 sugar
- 2 reduced-calorie margarine
- 1 cinnamon
- 1/4 nutmeg
- water
Instructions:
1. Preheat the oven to 350 degrees.
2. Combine the apples with the brown sugar, honey, 1 tablespoon flour, and cinnamon.
3. Toss well.
4. Divide the apple mixture among 6 custard cups.
5. Sprinkle each tart with some cheese.
6. Combine 1/2 cup flour, sugar, margarine, cinnamon, and nutmeg.
7. Sprinkle evenly over the tarts.
8. Sprinkle with a little water to moisten.
9. Bake until the apples are cooked and the topping is browned, about 20 minutes.
Title: Mama Lulu's No Fail Pie Crust
Ingredients:
- 2 flour
- 3/4 shortening
- 1/4 salt
- 1/4 cold water
Instructions:
1. Add all ingredients except water in a bowl and mix by hand or with a pastry cutter. or in a mixer using a dough hook. Add cold water slowly. Do Not Overwork, dough will become tough. dough will have an almost flakey consistency.
2. separate into two equal sized pieces. roll into balls and wrap in Saran Wrap. let cool in fridge.
3. Roll out between 2 sheets of wax paper.
4. place in pie pan.
5. add filling. (with some custard fillings pie crust should be blind baked at 450 degrees for about 12-15 minutes before adding the filling).
6. bake at 450 degrees until crust is a gold brown.
7. Yields crust for one 2-crust 9" pie. or two 1-crust 9" pies.
Title: Sand Tart Cookies
Ingredients:
- 1 light brown sugar
- 10 unsalted butter
- 2 eggs
- 3 flour
- cinnamon
- walnut pieces
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together brown sugar and butter. Slowly add beaten eggs until fully incorporated. Slowly add in flour. Separate dough into four sections and store each section in wax/parchment paper and refrigerate overnight.
3. With a rolling pin, roll each section to one-eighth inch on a well-floured board. Hint: Keep the dough as cold as possible.
4. Using a one-and-a-half inch circle cutter, cut cookies and place on a parchment-lined cookie sheet about one inch apart. Brush each cookie with beaten egg wash. Sprinkle each cookie lightly with cinnamon and place one piece of walnut on top.
5. Bake at 350 degrees for eight minutes. The cookies will be slightly browned on the bottom when done. Place on a cookie rack to cool. Makes 16 dozen.
Title: Apple Extreme Upside-Down Cake
Ingredients:
- 1/3 butter
- 1/3 brown sugar
- 6 red baking apples
- 1 1/3 all-purpose flour
- 2/3 granulated sugar
- 2 baking powder
- 1 ground ginger
- 1 ground cinnamon
- 2/3 milk
- 1/4 butter
- 1 egg
- 1 vanilla
- vanilla ice cream
Instructions:
1. Preheat oven to 350°F
2. Place 1/3 cup butter in a 9x9x2-inch baking pan.
3. Place in oven 5 minutes or until butter melts.
4. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down.
5. Bake in oven 10 to 15 minutes or until bubbly.
6. Meanwhile, peel remaining apples.
7. Coarsely shred; set aside.
8. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon.
9. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla.
10. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
11. Bake 35 minutes or until wooden toothpick inserted near center comes out clean.
12. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top.
13. Cool 20 minutes; serve with ice cream.
14. Makes 9 servings.
Title: Frosty Strawberry Pops - K
Ingredients:
- 1 fresh strawberries
- 1/3
Instructions:
1. REMOVE tops from strawberries.
2. Measure the soft drink mix using a dry measuring cup, leveling it with a straight-edged table knife.
3. PLACE strawberries and drink mix in blender; cover.
4. Blend on low speed 2 minute or until smooth.
5. Pour evenly into six 5-oz. paper or plastic cups.
6. Freeze 1 hour then INSERT wooden pop stick into center of each cup.
7. Freeze an additional 3 hours or until pops are firm.
8. Remove from freezer a few minutes before serving; let stand at room temperature to soften slightly.
9. Peel off paper cups just before serving.
Title: Apple Pear Crisp (3 Ww Points)
Ingredients:
- 1/2 pears
- 2 granny smith apples
- 3 golden delicious apple
- 1 whole wheat flour
- 2 sugar
- 3 cinnamon
- 1/2 ginger
- 1/4 nutmeg
- 1 whole wheat flour
- 1/2 sugar
- 6 old fashioned oats
- 1/2 ginger
- 1/4 cinnamon
- 3/4 unsalted butter
- 3
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. Prepare an 11 by 7 baking or casserole dish with a light coating of cooking spray.
3. Squeeze the juice of a half lemon in to a large bowl and add water. This will help keep the peel fruit from browning while you are peeling and cutting.
4. Peel and core the fruit. Slice into thinnish slices, suggestion is to cut the pears in eighths and the apples in tenths. As you are cutting place the fruit in the bowl of water and juice.
5. Mix together the remaining ingredients for the fruit layer in a small bowl. Drain the fruit and pour in the prepared baking pan. Toss together with the sugar and spice mixture.
6. In a medium bowl, combine the dry ingredients, flour through cinnamon.
7. Cut the butter into small cubes or slices into the bowl and mix with a fork breaking up the butter into small mini pea sized bits. (I find it easiest to do this by hand.) At the end, you will have a very fine crumb.
8. Add in the two tablespoons of pear puree and mix, the size of the crumbs will grow now with additional moisture.
9. Sprinkle the crumb coating across the top of the apples and pears.
10. Bake for 45 minutes until th fruit is bubbly and the top is crisped and browned. Actual cooking time will vary according to the thinness f the slices. Check about 5 minutes before the stated cooking time.
11. Serve warm or cold.
Title: Banana Pudding
Ingredients:
- 4 bananas
- 1 Cool Whip Lite
- 1 vanilla pudding mix
- 1 2% low-fat milk
- 3
Instructions:
1. Beat the vanilla pudding mix into the 3 cups of cold milk with a wire wisk. Let set for 5 minutes.
2. Layer the bottom of a serving bowl with vanilla wafers.
3. Spoon 1/3 of the vanilla pudding on top of the wafers. It doesn’t have to be perfect, just smooth it over the cookies.
4. Layer the bananas on top of the pudding.
5. Spoon about 1/3 of the cool-whip on top of the bananas.
6. Repeat the layers until you’ve used all of your ingredients.
7. Place a few wafers on top, and place in the refrigerator for at least an hour. And that’s it.
Title: Jeweled Creamy Rice Pudding
Ingredients:
- 1 1/3 water
- 2/3 long-grain white rice
- 1 evaporated milk
- 1/2 dried cherries
- 1/2 granulated sugar
- 1 1/2 vanilla extract
- 1/2 ground nutmeg
- 1/4 salt
- 2 eggs
Instructions:
1. Place water and rice in medium saucepan; bring to a boil.
2. Reduce heat to low; cover.
3. Cook for 12 to 15 minutes or until liquid is absorbed.
4. Stir in evaporated milk, fruit, sugar, vanilla extract, nutmeg and salt; bring to a boil.
5. Stir a portion of rice mixture into the eggs.
6. Add egg mixture to rice mixture; mix well with wire whisk.
7. Bring to a boil.
8. Cook, stirring constantly, for 2 minutes. Serve warm or chilled.
Title: Potato Streusel Cake
Ingredients:
- 3/4 mashed potatoes
- 3/4 sugar
- 60 butter
- 1 egg
- 1 nutmeg
- 1 milk
- 3/4 self raising flour
- 2 sultana
- 1/2 sugar
- 3/4 plain flour
- 3/4 nutmeg
- 1 cinnamon
- 1 butter
- 2
Instructions:
1. Preheat oven to 190 deg Celsius then grease and paper line a swiss-roll tin.
2. Mix first 6 ingredients.
3. Add milk then fold in flour and sultanas.
4. Spread into tin so it is about 3/4 inch thick. Top with streusel.
5. Bake for 25-30 minutes.
6. Streusel: Mix all dry ingredients then blend, with fingers, enough butter to form crumbs and small lumps.
Title: Glazed Lavender Tea Cake
Ingredients:
- 1 granulated sugar
- 5 butter
- 1/2 margarine
- 1 vanilla extract
- 1 egg
- 1 3/4 all-purpose flour
- 1 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 plain fat-free yogurt
- 2 powdered sugar
- 1/3 water
- 1 vanilla extract
- 1/4
Instructions:
1. Preheat oven to 350°.
2. To prepare cake, beat granulated sugar, butter, and 1/2 teaspoon vanilla at medium speed of a mixer until well-blended (about 5 minutes). Add egg and egg white, 1 at a time; beat well after each addition.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well.
4. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender.
5. Pour the batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
6. To prepare glaze, combine powdered sugar and remaining ingredients. Spread over hot cake. Cool in pan 20 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Title: Cherry Cobbler
Ingredients:
- 16 frozen cherries
- 3/4 white sugar
- 1 lemon juice
- 1 flour
- 1/2 pecans
- 1/3 walnuts
- 1/4 butter
- 3/4 margarine
- 1/4 brown sugar
- cinnamon
- allspice
Instructions:
1. Preheat oven to 350°F.
2. Combine cherries, white sugar and lemon juice in a 1-quart baking dish (I use a corning ware casserole dish).
3. Combine all remaining ingredients in a bowl.
4. Sprinkle mixture over cherries.
5. Bake for 15-20 minutes or until top is brown and cherries are bubbly.
Title: Squishy Chocolate Chip Cookies
Ingredients:
- 200 butter
- 200 flour
- 100 caster sugar
- 50 vanilla
- 2 chocolate
- 150
Instructions:
1. Preheat the oven to 190 degrees Celsius.
2. Sift the flour sugar and custard powder into a mixing bowl, you can also add copious amounts of Cinnamon at this point if you so choose.
3. Roll in the butter with clean hands, until you have a firm dough.
4. Make a trough in the middle of the dough, add a little of the vanilla essence, then mix in and repeat as required.
5. Grease the baking sheet with butter.
6. Chop the chocolate coarsely into about 0.
7. 5cm squared pieces.
8. Add the chocolate and mix well with a spoon so as not to melt the chocolate too much.
9. Make into about 18 small balls, and place onto the baking sheet.
10. Put in the oven at 190*C for between 20 and 25 minutes (until golden on the top and squishy in the middle).
11. Take out and put on cooling rack, when they are cool enough to eat, enjoy.
Title: BBQ Popcorn
Ingredients:
- 1 1/4 shortening
- 1/4 canola oil
- 1 barbecue sauce
- 1/4 onion powder
- 2 chili powder
- 1/2 ground cumin
- 1 salt
- 1/4 black pepper
- 1/2 parmesan cheese
- 2
Instructions:
1. Mix oil,BBQ sauce, onion, chili, cumin, salt, and pepper in a small bowl.
2. In a large pot heat shortening over medium high heat.
3. Add popcorn when hot.
4. Pop corn and place in bag.
5. While someone shakes the bag drizzle the oil mixture over popcorn. Continue to shake to distribute evenly.
6. Add Cheese then shake again to coat.
Title: Very Vanilla Berry Dessert
Ingredients:
- 1 1/2 powdered sugar
- 3/4 vanilla extract
- 4 strawberries
- 2 blueberries
- 2 raspberries
- 1
Instructions:
1. Beat cream, 1/2 cup of powdered sugar and 1 tsp of vanilla* until soft peaks form.
2. Mix berries with remaining powdered sugar and vanilla.
3. Refrigerate both cream and berry mixtures until ready to serve.
4. Spoon cream mixture over berries in individual dishes just before serving.
5. *I always use Mexican vanilla whenever I'm baking, so that is what I will try in the recipe. If it doesn't come out good, I'll let you know.
Title: Balah-Isham (Deep fried "cream puffs" pastry)
Ingredients:
- 1 1/2 water
- 1/2 butter
- 8 flour
- 1 baking powder
- 6 eggs
- 2 vanilla
- 1 water
- 1 sugar
Instructions:
1. In a large saucepan, heat water and butter until butter melts.
2. Bring to a boil.
3. Remove from the heat source, add flour and baking powder, mix well, then return to the heat and mix.
4. Form dough into a ball in the center.
5. Remove from heat and add eggs, one at a time, mixing well between each addition.
6. Add vanilla with 5th egg.
7. (This is a basic Cream Puffs recipe, if you pipe onto a cookie sheet and bake at 375F degrees for 2/3 minutes, you can fill with whipped cream and top with melted chocolate, then chill.)
8. Spoon dough into a pastry bag with a medium star tip (pipe into 3-inch long lengths), and deep fry in corn oil until lightly browned.
9. Pour sugar syrup over"balah-isham" while still warm.
10. Sugar syrup: put water, sugar and lemon in a small saucepan, bring to a boil, simmer over medium heat for 20-30 minutes.
11. Should thicken when it cools.
Title: Triple Berry Apple Hand Pie
Ingredients:
- 1 cornstarch
- 1/4 ground cinnamon
- 1 red raspberries
- 1/8 tart apple
- 1/2 milk
- 1/2 sugar
- 2 1/2 powdered sugar
- 1
- 1/4
Instructions:
1. HEAT oven to 400°F Coat large cookie sheet with no-stick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll out one half into a 10-inch circle. Place on cookie sheet. Score lightly with a knife to divide into 6 equal wedge shapes. Roll out other half of dough into an 11-inch circle.
2. STIR together preserves, cornstarch and cinnamon in medium bowl. Stir in raspberries. Spoon 2 tablespoons in center area of each wedge. Top with 1 tablespoon chopped apple. Brush water on dough between wedges. Place the 11-inch circle of dough on top. Press down to seal between wedges. Press dough with fork along outside edge of pie to seal. Brush top of pie with 1 teaspoon milk. Cut small vents in top of pie to allow steam to escape. Sprinkle with sugar.
3. BAKE 25 to 30 minutes or until golden brown. Cool 20 minutes on wire rack. Blend powdered sugar and 1 1/2 teaspoons milk in small bowl until smooth. Drizzle over top of crust. Cut into wedges and serve.
Title: Gingery Baked Apples
Ingredients:
- 8 apples
- 1 ginger
- 1 cinnamon
- 1/8 brown sugar
- 3 honey
- 1
Instructions:
1. Pre heat oven to 325 degrees F.
2. Add all ingrediants to mixing bowl in respective order.
3. Spray bottom of 9x9 baking dish with low calorie,or fat free cooking spray.
4. Add mixture,and bake approximately 20 minutes.
5. Top with coolwhip or ice cream if desired.
Title: Miss Liddie Weldon's Shortbread
Ingredients:
- 1 butter
- 3 flour
- 1 powdered sugar
- 3/4 cornstarch
- 1 ginger juice
- 2 ground ginger
- 3/4 candied ginger
Instructions:
1. Preheat oven to 375 degrees.
2. Cream together all ingredients in mixture, maybe take up to 5 minutes of steady working.
3. While you work the dough, it is helpful to ling a little Scottish song- the shortbread depends on this for it's authenticity.
4. Pat into two 3-inch cirles that are 1-inch thick, or shape it however you want.
5. Prick it all over to keep it from rising too much.
6. Refrigerate for 30 minutes to let the dough relax.
7. Bake for 5 minutes, then reduce oven tempurature to 300 degrees for 30-40 minutes.
8. Remove from the over and sprinkle with granulated sugar.
9. If baked in rounds, cut into wedges.
Title: Cloverbloom Praline Cookies
Ingredients:
- 1/2 butter
- 1 1/2 brown sugar
- 1 egg
- 1 1/2 bread flour
- 1 vanilla
- 1 pecan halves
Instructions:
1. Cream butter well and add sugar and egg.
2. Add flour, vanilla and nuts; mix well.
3. Shape into balls the size of a nut and place on buttered cookie sheets.
4. Flatten to about 1/8-inch thick.
5. Bake at 375° for about 12 minutes.
Title: Pumpkin Pudding
Ingredients:
- 1 canned pumpkin puree
- 1/2 sugar substitute
- 1 pumpkin pie spice
- 1/8 ground cinnamon
- 2
Instructions:
1. In a small bowl, combine all ingredients, except whipped topping and cinnamon, until blended.
2. Spoon into 2 dessert dishes.
3. Cover and refrigerate or serve immediately.
4. To serve, place 1 tablespoon whipped topping on each pudding.
5. Garnish with cinnamon.
Title: Rhubarb Crisp
Ingredients:
- 2 frozen rhubarb
- 3/4 sugar
- 2 flour
- 1/2 butter
- 1/2 brown sugar
- 2 sugar
- 1 1/2 flour
- 1/8 cinnamon
- 1/2 walnuts
Instructions:
1. Preheat oven to 400°F.
2. FOR FILLING: Mix rhubarb, sugar, and flour.
3. Transfer to a 10-inch deep-dish pie plate.
4. FOR TOPPING: Cream the butter and sugars.
5. Blend in the flour and cinnamon.
6. Stir in the walnuts.
7. Crumble the topping over the rhubarb mixture.
8. BAKING: Place the crisp on foil-lined baking sheet.
9. Bake for 35-40 minutes or bubbling and golden brown on top.
10. Cool slightly and serve with vanilla ice cream or whipped cream.
Title: Rice Cake (Torta Di Riso)
Ingredients:
- 1 -2 milk
- 4 1/2 sugar
- 1 1/2 lemon, zest of
- 1 arborio rice
- 3/4 short-grain rice
- 5 eggs
- 1/2 candied citron peel
- 1/2 rum
- 1/4 rum
- 2 -3
Instructions:
1. Preheat oven to 350ºF.
2. Butter a 10-inch spring form pan.
3. Sprinkle pan with fine unflavored breadcrumbs and shake off excess crumbs.
4. Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil, stirring frequently.
5. Stir in rice and reduce heat.
6. Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed; stir occasionally to make sure mixture is not sticking.
7. Remove from heat and let cool.
8. Beat eggs until foamy in a large bowl.
9. Add cooled rice mixture, almonds, candied citron and 1/4 cup rum.
10. Mix thoroughly.
11. Pour rice mixture into buttered pan and level top with a spatula.
12. Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry.
13. Pierce holes in top of cake with fork and sprinkle with 2 to 3 Tablespoons rum. Cool to room temperature, them remove cake from pan. Decorate with whipped cream.
Title: Nutella Palacsinta (Hungarian Crepes With Nutella Filling)
Ingredients:
- 1/2 all-purpose flour
- 2 eggs
- 1 salt
- 1 milk
- 1 powdered sugar
- 8
Instructions:
1. Whisk all ingredients together (except cooking spray) in large bowl till it's smooth. Use electric mixer it's way easier and faster.
2. Spray frying pan and heat on medium-high.
3. Scoop about 1/4 cup of batter each time.
4. Move your frying pan around so the batter could cover the whole bottom.
5. Fry it about 3 minutes in the mean time with your spatula go around the edges.
6. Flip it with spatula or in the air. Cook about another 2 minutes, then transfer on to plate.
7. Spread 1 tbsp of nutella all over and roll up.
8. Repeat with every crepes.
9. Sprinkle powder sugar over them.
10. Enjoy!
Title: English High Tea Preserved Ginger Drizzle Cake
Ingredients:
- 200 butter
- 175 light brown sugar
- 2 golden syrup
- 1 black treacle
- 150 molasses
- 2 milk
- 4 eggs
- 300 self-raising flour
- 2 baking powder
- 1 ground ginger
- 1 icing sugar
- 1 ginger syrup
- 225
- 2
- 4
Instructions:
1. You will need a non-stick round cake tin measuring 8", at least 1"deep, and some silicone paper (parchment).
2. Pre-heat the oven to gas mark 180C/350F/gas4.
3. First, prepare the cake tin by greasing lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly – the paper should come up 1 inch above the edge.
4. To make the cake, in a large pan, gently melt the butter with the sugar, golden syrup & black treacle over a low to medium heat.
5. Cool briefly & stir in the milk.
6. Beat the eggs into the mixture & add the chopped stem ginger - mix well.
7. Sift in the flour into a bowl and combine thoroughly, then add the ground ginger, baking powder & freshly grated ginger root. Combine thoroughly.
8. Pour the cake mixture into the prepared cake tin & spread the cake mixture evenly in the cake tin.
9. Bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
10. Take the cake out of the oven & prick all over with a skewer or a toothpick; pour the ginger syrup over the cake, making sure it all sinks down into the holes.
11. Leave the cake to cool in the tin for 60 minutes, then turn it out onto a wire rack and make sure it is absolutely cold before you attempt to ice it.
12. For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make a consistency of thick cream – you might not need all the lemon juice.
13. Now spread the icing over the top of the cake, and do not worry if it dribbles down the sides in places, as this looks quite attractive.
14. Cut the remaining ginger into 12 pieces & arrange around the edge of the cake so that when you cut it you will have 12 slices, each with a piece of ginger in the centre.
15. If you would like one or two of these cakes tucked away for a rainy day, they freeze beautifully – simply defrost and put the icing on half an hour before serving.
Title: Watermelon Curry (matira)
Ingredients:
- 1/4 watermelon
- 1/8 paprika
- 1 1/2 ground turmeric
- 1/8 ground coriander
- 1/2 garlic
- 1 salt
- 1/2 cumin seed
- 2 lime juice
- 1/4 sugar
- 1
- 1/2
Instructions:
1. Cut up the watermelon, remove the rind and seeds and chop the flesh into 1-inch cubes (You'll need about 10 cups.) Purée 1 cup of flesh to make juice.
2. Add the paprika, ground red pepper, turmeric, coriander, garlic and salt to taste.
3. Heat the oil in a skillet over high heat and fry the cumin seeds 20 seconds.
4. Immediately add the juice.
5. Lower the heat and simmer until the liquid is reduced by one-third, about 5 minutes.
6. Add the lime juice and sugar to taste.
7. Cook 1 minute.
8. Add the watermelon pieces and cook over low heat 3 to 4 minutes, tossing to coat until heated through.
Title: Lemon and Poppy Seed Olive Oil Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 baking powder
- 1 poppy seed
- 1 salt
- 1/3 sugar
- 2 eggs
- 1/4 extra virgin olive oil
- 1/4 lemon juice
- 1 lemon, zest of
- 2 sugar
Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the dry ingredients (flour, baking powder, poppy seeds, salt, and 1/3 cup sugar) and whisk together.
3. In a separate bowl, whisk the eggs (or egg substitute) with the olive oil, lemon juice, and lemon rind.
4. Use a rubber spatula to stir the liquid mixture into the dry one, just until well combined; if the mixture is a little dry, add a little more lemon juice.
5. Put a few tablespoons of sugar in a flat dish.
6. Pinch off pieces of dough (about the size of a rounded teaspoon) and roll gently into balls. Put balls into sugar and press down slightly to make a thick disk.
7. Place sugared cookie disk onto a lightly oiled cookie sheet and bake 12 to 15 minutes, or until lightly browned.
8. Cool a couple of minutes on the cookie sheet, then remove the cookies to a rack to cool further.
9. Note: Instead of eggs, use 2 tablespoons of ground flax seeds (i.e., flax meal) simmered in 6 tablespoons of water for a few minutes until thick and the consistency of raw eggs.
Title: The Real Mccoy Brownies
Ingredients:
- 6 margarine
- 2/3 butter
- 1 1/4 sugar
- 1/2 salt
- 1 vanilla
- 3 eggs
- 2/3 cake flour
- 1/2 all-purpose flour
Instructions:
1. Heat oven to 350.
2. Melt butter and whisk in cocoa while very hot. Cool.
3. Whisk sugar, salt, and vanilla into cocoa. Add eggs at once and combine.
4. Fold flour in just until incorporated. Fold in nuts if desired.
5. Bake for 20 minutes.
6. Check to see if it's done by inserting a toothpick. The toothpick will not come out clean, there will be a little batter clinging to the toothpick but it will not be wet.
7. Serve with some fresh fruit and whipped cream. Enjoy!
Title: Mom's famous Pecan Pie
Ingredients:
- 1/4 butter
- 1 brown sugar
- 1 light corn syrup
- 1 evaporated milk
- 1/4 salt
- 3 eggs
- 2 vanilla extract
- 1 1/2 pecans
- 1
Instructions:
1. Preheat oven to 400.
2. Cream butter, then add sugar gradually.
3. Add syrup& milk.
4. In seperate bowl, add salt& eggs, beat until light.
5. Stir both mixtures together, then add pecans and vanilla.
6. Bake 10 mins, lower to 350 and cook another 35 mins, or until knife comes out clean.