lumicero/recipes-ing2inst huggingface dataset:
Title: 'Legally Blonde' Elle Woods Cake
Ingredients:
- 2 Classic Buttercream Frosting
- 24
- 35
Instructions:
1. Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
2. Remove the cakes from the pan and slice the cake into three equal layers.
3. Stack the cakes with buttercream between each layer.
4. Crumb coat the entire cake.
5. Smoothen out icing with an offset spatula.
6. Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
7. Cover the doll cake in a 14-inch circle of pink fondant.
8. Enhance the folds at the bottom of the cake.
9. Place your doll in the middle of the cake.
10. Cover the dolls waist with pink fondant.
11. Blend the fondant around the dolls waist into the rest of the cake.
12. Rollout the pink fondant.
13. Cut out the fabric pattern.
14. Place the fondant on to the bottom of the cake at a 45-degree angle.
15. Fold the back of the fondant over to create a fold.
16. Create fondant texture using sculpting tools.
17. Repeat the process over around the entire cake.
18. Cut out a long rectangle for the dolls top.
19. Attach the rectangle to the front of the doll.
20. Cut out a second rectangle.
21. Apply the rectangle to the opposite side of the dolls top.
22. Add small fondant fold to create ruffle for the top.
23. Paint on pink luster dust to give the top of the dress shine.
24. Cut black fondant into a long strip.
25. Wrap the fondant around the dolls waist to create a belt.
26. Comb the dolls hair.
Title: Creamy Pudding (Yalanci Tavukgogsu)
Ingredients:
- 5 milk
- 1 all-purpose flour
- 1 sugar
- 1 vanilla extract
- 1 unsalted butter
Instructions:
1. Place all the ingredients (except butter) in a large pot. Stir constantly over medium heat. Add the butter when you see the bubbles on the surface. Boil one more minute while stirring. Take it off the stove. Pour into the blender. Blend for about 15 minutes over medium speed. Then pour the mixture into a 2 liter pryrex dish.
2. Let it cool for an hour. Cover the top and place in the fridge. If you like you can sprinkle some pistacchios, coconut flakes or cinnamon on top before serving. This dessert also goes well with ice cream.
Title: Weight Watchers Oreo Fluff
Ingredients:
- 1 sugar-free instant pudding mix
- 12 fat-free cool whip
- 1/4
Instructions:
1. Mix all ingredients together reserving some oreo crumbs for topping.
2. freeze and top with reserved oreo crumbs upon serving.
Title: Sweet and Spicy Pineapple Kabobs
Ingredients:
- 1/2 brown sugar
- 1/4 rum
- 2 vanilla extract
- 1/2 cinnamon
- 1/4 pineapple
- 1 vanilla ice cream
- 12
Instructions:
1. Start the grill.
2. Combine brown sugar, rum or pineapple juice, vanilla extract, cinnamon, and chili pepper flakes.
3. Stir until the sugar is fully dissolved into the mixture.
4. Using two skewers per serving, thread the pineapple cubes onto them so that you get six kebabs. The use of two skewers for each one will make it easier to turn.
5. Brush both sides of each kebab with the sugar mixture. Reserve the remaining mixture. Let sit for 10 minutes.
6. Cook for 10 minutes on grill, or until golden brown, basting with remaining mixture and turning occasionally.
7. Enjoy as-is, or serve with vanilla ice cream.
Title: Coconut Angel Food Cake
Ingredients:
- 1 3/4 salt
- 1/4 cream of tartar
- 1 pure vanilla extract
- 1 fresh lemon juice
- 2 unsweetened dried shredded coconut
- 2 fresh coconut
- 1/3 cranberries
- 1/3 frozen cranberries
- 1 granulated sugar
- 2/3 orange zest
- 1 cinnamon
- 2/3
- 2
- 1/2
Instructions:
1. Cake:
2. Heat oven to 325 degrees F.
3. Beat egg whites and salt in bowl with an electric mixer on medium until frothy, about 2 minutes.
4. Add cream of tartar.
5. Beat until soft peaks form, about 5 minutes.
6. Increase speed to high.
7. Add 1/2 cup sugar, 1 tablespoons at a time, until whites form soft, glossy peaks.
8. Beat in vanilla and lemon juice,.
9. In another bowl, mix remaining 1/2 cup sugar with flour.
10. Sift 1/3 sugar-flour mixture over egg whites; gently but thoroughly fold into batter using a large spatula.
11. Repeat twice with remaining sugar-flour mixture.
12. Fold in dry coconut in 2 batches.
13. Scrape batter into an ungreased 10" angel food tube pan with a removable bottom.
14. Smooth top into even layer.
15. Bake 35 minutes or until top is lightly browned and cake springs back when you press it.
16. Turn pan upside down and rest on the neck of a glass bottle to cool.
17. Run a knife against insides of pan to loosen cake; remove pan.
18. Loosen cake from bottom of pan; invert onto a plate.
19. Cover with plastic wrap.
20. Store at room temperature or in the fridge.
21. Sauce:
22. Boil all ingredients in a medium saucepan 1 minute, until lightly thickened.
23. Let cool.
24. Cover; refrigerate 1 hour.
25. Before serving, sprinkle top of cake with coconut shavings.
26. Serve slices with 3 tablespoons sauce.
Title: Hot Dog Cookies
Ingredients:
- 1
- 250
- 1/2
- 5
Instructions:
1. push & roll the tootsie rolls together tell the resenble a hotdog.
2. carve sponge cake into the bun of the hotdog.
3. put the "tootsie sausage" into the bun.
4. color a equal amount of the frosting yellow & red for the mustard & ketchup.
5. pu the frosting onto the cookie.
6. the end result should look like a hotdog.
Title: Halloween Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 baking soda
- 1/2 butter
- 1/2 peanut butter
- 1 brown sugar
- 1 egg
- 1 vanilla extract
Instructions:
1. Sift flour with soda and salt.
2. In a separate bowl, cream margarine, peanut butter and sugar until light and fluffy.
3. Beat in egg and vanilla.
4. Fold in flour mixture until just blended.
5. Shape into rolls about 3 inches in diameter.
6. Wrap in wax paper and chill in refrigerator overnight or until firm.
7. Slice rolls 1/8" thick.
8. Make Halloween faces using peanuts, raisins, chocolate or butterscotch chips, or red candies for eyes, nose and mouth.
9. Use colored coconut or chocolate sprinkles for hair.
10. Bake on an ungreased cookie sheet at 375 degrees F for about 12 minutes.
Title: Rich Guinness Cake
Ingredients:
- 2/3 stout beer
- 10 unsalted butter
- 1/2 cocoa powder
- 1 1/3 all-purpose flour
- 1 1/3 sugar
- 1 baking soda
- 1/2 salt
- 1 egg
- 1 sour cream
- 2/3
Instructions:
1. Preheat oven to 350°F Butter 8-inch round cake pan. Line with parchment or wax paper. Butter paper.
2. Bring stout and butter to a simmer in heavy saucepan over medium heat. Add cocoa; whisk until smooth. Cool slightly.
3. Whisk flour, sugar, baking soda and salt in large bowl to blend; set aside.
4. Beat egg, yolk and sour cream with electric mixer in another large bowl to blend. Add stout-chocolate mixture to egg mixture, and beat just to combine.
5. Add flour mixture and beat 30 seconds on slowest speed. Fold batter using rubber spatula until completely combined; pour into prepared pan.
6. Bake about 50 to 55 minutes, or until tester inserted into center of cake comes out clean. Transfer to rack; cool.
7. Once it is cool, prepare syrup (can use my recipe of Guinness syrup). Cut a piece of the cake, put in a glass, add some ice cream and drizzle the warm syrup on top. Enjoy!
Title: Blue Ribbon Peanut Butter Cookies
Ingredients:
- 1/2 peanut butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 egg
- 1 all-purpose flour
- 1 1/4 baking powder
- 1/2 baking soda
- 3/4 salt
- 1/4
Instructions:
1. Beat shortening, peanut butter, granulated sugar and brown sugar until light and fluffy.
2. Add egg and beat until incorporated.
3. Sift together in separate bowl the flour, baking powder, soda and salt. Stir with whip until well blended.
4. Add flour mixture to mixing bowl and mix on low speed until just incorporated. Do not overmix.
5. Chill for 1 hour.
6. Roll in balls about the size of golf balls on ungreased cookie sheet.
7. Flatten, criss-cross fashion with a fork dipped in sugar.
8. Bake at 350° for 10-12 minutes.
9. Leave cookies on cookie sheet exactly 1 minute before transferring to rack to cool completely.
Title: Sweet Potato Souffle by Bessinger's Bar-B-Que
Ingredients:
- 6 sweet potatoes
- 3 butter
- 2 eggs
- 1/2 salt
- 1/2 light brown sugar
- 1/4 raisins
- 1/4 sugar
- 1/4 coconut
- cinnamon
Instructions:
1. Preheat oven to 350°.
2. peel and mash the sweet potatoes.
3. add butter and eggs and beat with a mixer until light and fluffy.
4. add all the remaining ingredients (except cinnamon) while reserving a little coconut on the side.
5. place in buttered 2 quart casserole dish and sprinkle top with cinnamon.
6. bake for about 30 minutes, a few minutes before removing sprinkle with coconut and leave just until starting to brown.
7. remove let sit for a few minutes, serve as a side dish or a dessert!
Title: Oven-Baked Caramel Corn
Ingredients:
- 7 -8 mixed salted peanuts
- 2 sunflower seeds
- 1 brown sugar
- 1 granulated sugar
- 1 butter
- 1 margarine
- 1/2 salt
- 1 white corn syrup
- 1 vanilla extract
- 1 baking soda
- 1
Instructions:
1. Preheat oven to 250 degrees.
2. Place popcorn, peanuts, pumpkin seeds and sunflower seeds in a large container.
3. In medium sized saucepan, over medium high heat, bring all remaining ingredients except baking soda to a boil 5 minutes, stirring occasionally.
4. Remove from heat and carefully stir in baking soda.
5. Pour mixture over popcorn, mix in flat pans.
6. Bake in batches 1 hour, stirring several times.
7. Remove from oven and stir occasionally while mixture cools.
8. Store in airtight containers.
Title: Banana Cupcakes
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 banana
- 1 vanilla extract
- 2 all-purpose flour
- 3/4 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 buttermilk
- 2 confectioners' sugar
- 1/3 butter
- 3 bananas
- 1 lemon juice
Instructions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes.
Title: Texas Sheet Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 baking soda
- 1 ground cinnamon
- 1/4 salt
- 3/4 water
- 1/2 butter
- 1/4 margarine
- 1/2 buttermilk
- 1 vanilla extract
- 2 eggs
Instructions:
1. Preheat oven to 375.
2. Coat a 15 x 10 in jelly roll pan with cooking spray, and dust with 2 tsp flour.
3. Set pan aside.
4. Lightly spoon flour into dry measuring cups; level with a knife.
5. Combine 2 C flour and next 4 ingredients (2 C flour through salt) in a large bowl; stir well with a whisk.
6. Combine water, 1/2 C butter, and 1/4 C cocoa in a small saucepan; bring to a boil, stirring frequently.
7. Remove from heat; pour into flour mixture.
8. Beat at medium speed unti well blended.
9. Add buttermilk, 1 tsp vanilla, and eggs; beat well.
10. Pour batter into prepared pan; bake at 375 for 17 minutes or until wooden toothpick comes out clean.
11. Place on a wire rack.
Title: Pineapple Upside Down Cake
Ingredients:
- 3 butter
- 1/2 brown sugar
- 5 pineapple
- 4 maraschino cherries
- 1/3 shortening
- 1/2 granulated sugar
- 1 egg
- 1 vanilla
- 1 flour
- 1 1/4 baking powder
- 1/4 salt
Instructions:
1. Drain pineapple and reserve juice.
2. Melt butter in glass pie pan.
3. Sprinkle brown sugar over melted butter.
4. Arrangepineapple slices on top of brown sugar. Arrange marachino charries cut side up.
5. Cream together shortening andsugar until light using mixer.
6. Add dry ingedients and reserved pineapple juice. Stir until smooth.
7. Spread cake batter over pineapple.
8. Bake in 350°F oven for 25 minutes. CHEF'S NOTE: I didn't write down baking instructions, so this is a guess!
Title: Peach Melba Souffle
Ingredients:
- 4 sugar
- 1/2 lemon juice
- 1 water
- 1/4 cornstarch
- 3 cream of tartar
- 2 raspberries
- 5 raspberries
- 1/2 sugar
- 3/4
- 4
- 1/4
Instructions:
1. Preheat oven to 350. Butter a 11/2 quart souffle dish and dust list lightly with sugar. Tap out excess.
2. In saucepan, combine peaches, 1/4 cup sugar, lemon juice, and water. Cover and boil. Lower heat to medium and cook until peaches break down, about 20 minutes. Puree in blender and return to pan.
3. Make an ice water bath and set aside. In bowl, stir schnapps and cornstarch. Place puree on medium heat and whisk in cornstarch mixture until boils. Transfer to a large bowl and set over the ice water bath to cool. Stir frequently for 5-10 minutes.
4. Beat egg whites and cream of tartar until peaks form. Slowly add 3 tbsp spoons of sugar. Beat until soft and glossy. Fold gradually into chilled peach mixture to lighten it. Whisk until smooth. Fold in raspberries then gently spoon into souffle dish.
5. Bake 40-50 minutes in lower third of the oven. Bake until firm and risen 1-2 inches over rim of the dish and golden brown.
6. While souffle bakes, make sauce. In saucepan, combine raspberries and sugar on medium-high heat. Simmer until berries release juices, about 5 minutes. Press through a fine strainger to discard seeds. Let cool. Serve souffle at room temperature with warm raspberry sauce.
Title: Chocolate Chip Applesauce Cake
Ingredients:
- 1/2 sugar
- 1 1/2 eggs
- 2 flour
- 2 cinnamon
- 1/2 salt
- 1/2 applesauce
- 2 baking soda
- 1 1/2 sugar
- 4 chocolate chips
- 1 1/2
- 1/2
- 3/4
Instructions:
1. Grease and flour a 13x 9" baking pan.
2. In large mixing bowl, mix oil and 1 1/2 c sugar.
3. Add beaten eggs, flour (no need to sift), cinnamon, salt, applesauce, baking soda and cocoa and mix until well-blended.
4. Pour into pan and sprinkle with 1 1/2 T sugar, nuts (chopped walnuts or pecans) and 3/4 C chocolate chips.
5. Bake at 350 dg. for 30-40 mins, until top springs back when touched, covering with foil if top gets too brown.
6. Moist and delicious!
Title: Peach Enchiladas
Ingredients:
- 1 cinnamon
- 1 flour tortillas
- 6 butter
- 1/3 margarine
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1/2 water
Instructions:
1. Stir cinnamon into peach pie filling.
2. Spoon about 1/4 cup filling evenly down the center of each tortilla.
3. Roll tortilla up and place them seam side down in a lightly greased 2 quart baking dish.
4. In medium pan, bring butter, sugar, brown sugar and water to a boil.
5. Reduce heat and simmer 3 minutes, stirring constantly.
6. Pour mixture over the enchiladas and bake for 20 minutes at 350°.
Title: Frangelico's Chocolate Risotto
Ingredients:
- 4 bittersweet chocolate chips
- 3 heavy whipping cream
- 4 unsalted butter
- 2 fine sugar
- 1 creme fraiche
- 1 risotto rice
- 1 sweet dessert wine
- 1/2
Instructions:
1. Place chocolate, 1/2 cup cream, 1-tablespoon butter, Frangiclo and sugar in a double boiler or bain-marie. Stir chocolate until completely melted and hold warm.
2. In a large saute pan add butter and risotto. Saute 3-4 minutes adding wine in small amounts until all wine has been absorbed.
3. Add warm cream 1/2 cup at a time until cream has been absorbed. Cook risotto until tender about 20-25 minutes and remove from heat.
4. Combine creme fraiche, warm chocolate and stir. Fold chocolate into risotto.
5. Pour Chocolate Risotto into custard cups and chill for 1 hour.
6. Garnish with sliced almonds and fresh mint leaves.
7. Chef's Note: Nebbia wine (Orange Muscat) came from the Half Moon Bay Winery, Half Moon Bay, Ca.
Title: Strawberries With Vanilla Cream and Amaretii Crunch
Ingredients:
- 4 fresh strawberries
- 3 granulated sugar
- 18 amaretti cookies
- 1/4 ladyfingers
- 1/2 brown sugar
- 1 1/2 vanilla
- sour cream
- mint sprig
Instructions:
1. Place strawberries in a bowl and sprinkle with granulated sugar and let it stand for 20 minutes to release juice.
2. Divide crushed cookies into 6 pretty dessert glasses.
3. Whisk brown sugar and vanilla into until smooth.
4. Divide berries and juices between glasses.
5. Spoon the sour cream mixture over berries.
6. Just before serving, garnish with mint.
7. (*You can make this ahead and put them in the refrigerator separately, then spoon everything together when serving).
Title: White Wine Cake Glaze
Ingredients:
- 1/2 butter
- 1/4 water
- 1 sugar
- 1/4 white wine
Instructions:
1. ombine the above ingredients in a haevy, medium sized sauce pan (for this I love my saucier pan).
2. Bring almost to a boil and then turn down the heat to low.
3. Cook for another 5 minutes.
4. Let cool to about room temperature and then pour over cake (try it when the cake is still hot for best results).
Title: No Oil Carrot Cake
Ingredients:
- 2 white sugar
- 4 eggs
- 2 all-purpose flour
- 2 baking powder
- 2 baking soda
- 2 cinnamon
- 4 carrots
- 3/4 walnuts
Instructions:
1. Preheat oven to 325°F.
2. Beat sugar and eggs together in a large bowl until thick and pale.
3. Stir flour, baking powder, baking soda and cinnamon together.
4. Fold flour mixture into the egg mixture.
5. Add carrots and nuts.
6. Spoon batter into a greased tube or bundt pan (or 2 loaf pans) and bake for 45 minutes or until tester comes out clean.
Title: Brownie Ice Cream Cake
Ingredients:
- 19 7/8 egg
- 1 water
- 1/3 vanilla ice cream
- 1/3 red maraschino cherries
- 8
- 1
- 2
- 16
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Line two 9 inch round cake pans with foil; grease bottoms only with shortening or cooking spray.
3. Make brownie batter as directed on box.
4. Divide batter evenly between pans.
5. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
6. Cool completely in pans, about 1 hour.
7. Spread slightly softened ice cream evenly on brownies in pans.
8. Freeze at least 2 hours or until ice cream is firm.
9. Remove desserts from pans and remove foil.
10. Place on serving plates.
11. Cut each dessert into 8 wedges.
12. Drizzle each wedge with hot fudge topping.
13. Decorate with candy sprinkles and maraschino cherries.
14. Store covered in freezer.
Title: "Deep Fried Dessert Thingys"
Ingredients:
- 1 all-purpose flour
- 2 granulated sugar
- 2 baking powder
- 1 salt
- 1 vanilla extract
- 1 egg
- 1 milk
- 2 brown sugar
- 6 ground cinnamon
- 1/2 butter
- 1 powdered sugar
- 2
- 1/2
- 1/4
Instructions:
1. In a large bowl, mix flour, granulated sugar, baking powder and salt.
2. Make a well in the center of the flour mixture, and pour in milk, vanilla, egg and 2 tablespoons oil.
3. Mix until smooth.
4. Heat remaining vegetable oil to 400 degrees in a small deep fryer (a quart sized sauce pan will do in a pinch).
5. Oil is hot enough when it starts to ripple.
6. Be careful not to overheat.
7. Butter one side of each bread slice.
8. Sprinkle the brown sugar and cinnamon evenly onto the buttered side of the bread slices.
9. Make sandwiches by placing the slices of bread together with the brown sugar on the inside.
10. Cut the sandwiches into quarters.
11. Now is a good time to test the oil by dropping in a very small amount of batter.
12. Batter should sizzle and brown in about 20 seconds.
13. Oil needs to be hot enough to melt the brown sugar inside the sandwiches but not so hot that it scorches the batter.
14. Dip the sandwiches into the batter mixture.
15. Using deep fryer tongs, carefully place the battered sandwiches into the heated oil.
16. Be cautious when deep frying.
17. Try to avoid burns from splattering hot oil.
18. Remove Sandwiches from the oil when they are golden brown.
19. Set aside to cool for a couple of minutes.
20. Sprinkle with powdered sugar and serve.
Title: Orange Ginger Creme Brulee
Ingredients:
- 2 heavy cream
- 1/3 sugar
- 1 salt
- 1 1/2 orange zest
- 1 ginger
- 6 sugar
- 4
Instructions:
1. Preheat oven to 350°F.
2. Put the zest and ginger in the cream and heat to just below simmering. Remove from heat and allow to cool a bit. Strain out the zest and ginger.
3. Meanwhile cream the egg yolks, sugar, and salt in a mixing bowl.
4. Add the cream very slowly mixing constantly. If you add it too quickly the egg yolk will cook from the heat of the cream. Try not to incorporate any air into the mix as you stir, air bubbles will detract from the smooth texture of the final product.
5. Divide the mixture between 4 to 6 ramekins (will depend on the size of your ramekins). Place these in a lasagna pan and carefully pour water into the pan so that it comes up the outsides of the ramekins about 3/4 of the way up.
6. Carefully put this pan in the oven. If you spill water into the ramekins it won't set -- don't spill!
7. Bake about half an hour, or until the custards are set but still jiggly.
8. Remove from the oven and take the ramekins out of the water bath. Allow to cool completely, then cover with plastic wrap and chill at least 4 hours, or up to 3 days.
9. When ready to serve, sprinkle about a half tablespoon of sugar onto the custard. Spread it around evenly with a spoon or your finger, then use a blowtorch to caramelize the sugar. It should melt and brown a bit, but not burn. You can attempt to use the broiler in your oven to caramelize the sugar, but I have not had good success with this.
10. Eat immediately. If you let them sit the sugar crust can pull water out of the custard and dissolve. Then you're eating flan, not creme brulee!
Title: Black Forest Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 powdered sugar
- 3 brandy
- 2 cherry pie filling
- 1/2
- 3
- 1
- 1/2
- 2
Instructions:
1. Heat oven to 350ºF. Grease and flour 2 9-inch round cake pans.
2. In large bowl, combine all cake ingredients at low speed until moistened. Beat 2 minutes at highest speed. Pour into prepared pans.
3. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
4. Cool 15 minutes. Invert onto cooling racks to cool completely.
5. In medium bowl, beat whipping cream at highest speed until slightly thickened. Add powdered sugar gradually; continue beating until stiff peaks form. Fold in brandy.
6. In small bowl, combine cherry filling and almond extract. Place second layer on top of filling. Frost top and sides with whipped cream. Spoon filling on top. Garnish with almonds. Chill.
Title: Oatmeal Cranberry White Chocolate Chip Cookies
Ingredients:
- 2/3 butter
- 2/3 margarine
- 2 brown sugar
- 1 1/2 eggs
- 1 1/2 Quaker Oats
- 1 all-purpose flour
- 1/2 baking soda
- 1 salt
- 2/3 dried cranberries
- chocolate chips
Instructions:
1. Heat oven to 375.
2. In medium bowl, beat butter and sugar with electric mixer until light and fluffy.
3. Add eggs, mixing well.
4. In separate bowl, sift together flour, baking soda and salt. Stir in oats.
5. Add dry ingredients (by hand) to butter mixture in several addisitions, mixing well after each addition.
6. Stir in cranberries and white chocolate.
7. Drop by rounded teaspoonfuls onto ungreased cookie sheets (I use parchment paper).
8. Bake 10-12 minutes.
9. Transfer to wire rack.
10. Cool completely and store tightly covered.
11. NOTE - To use Quick Quaker Oats, decreas flour to 1 1/3 cups.
Title: Barbara Bush's Apple Crisp
Ingredients:
- 4 tart apples
- 1/4 sugar
- 1 flour
- 3/4 ground cinnamon
- 1/2 ground nutmeg
- 1/4 salt
- 1 butter
- 1/3
Instructions:
1. Mound apples in buttered pie plate and pour orange juice over them.
2. In separate bowl, combine sugar, flour, spices and salt.
3. Cut in butter until mixture is crumbly.
4. Sprinkle over apples.
5. Bake at 375 for 45 minutes or until apples are tender and topping is crisp.
6. Serve warm.
Title: Poached Quinces
Ingredients:
- 7 water
- 1 sugar
- 1/2 honey
- 1 lemon
- 1 vanilla bean
- 6 quinces
- quinces
Instructions:
1. Combine water, sugar, honey, lemon, vanilla bean and any optional spices in a large pot. Turn to medium-high heat.
2. Meanwhile, peel, quarter and remove the cores from the quinces. Remove any fibrous material as well. Be VERY careful, as quinces are much harder than apples or pears.
3. As they are prepped, place each piece of quince in the pot. When they're all in, cover the liquid with a circle of parchment paper.
4. Simmer (not boil) until quinces are soft and the tip of a knife slides in and out easily, at least 1 hour. Some may take as much as 2 hours.
5. Serve hot, or at room temperature. Store, refrigerated, in the poaching liquid. When you've eaten all the fruit, the remaining liquid can be boiled until thick and used as a fruit syrup.