lumicero/recipes-ing2inst huggingface dataset:
Title: Fresh Coconut Layer Cake
Ingredients:
- 3 fresh coconut
- 6 self-rising flour
- 1 baking powder
- 3 eggs
- 6 butter
- 6 vanilla extract
- 1 fresh coconut
- 1 1/2 mascarpone cheese
- 9 vanilla extract
- 7 fresh coconut
- 1
- 2
Instructions:
1. Before you start with this cake, you'll first have to deal with the coconut.
2. Push a skewer through the top and make 3 holes and drain out the milk.
3. Then place the coconut pieces in a ziplock bag & sit it on a hard surface - a stone floor or an outside paving stone. Then give it a whack with a hammer - it won't be that difficult to break.
4. Now remove the pieces from the bag and, using a cloth to protect your hands, pry the top of a knife between the nut and the shell. You should find that you can force the whole piece out in one go.
5. Now discard the shell and take off the inner skin using a potato peeler.
6. The coconut is now ready to use.
7. The best way to grate coconut flesh is with the grating disc of a food processor, but a hand grater will do just as well.
8. Prepare Cake:.
9. Preheat oven to 325°F.
10. 2 8" pans, buttered and parchment lined.
11. Sift the flour and baking powder into a large bowl, holding the sieve high to give them a good airing.
12. Now just add all other ingredients, except the grated coconut, to a bowl & mix with an elecrtic mixer and combine everything until you have a smooth texture, about 1 minute or use wooden spoon.
13. What you should have now is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems stiff, add a drop of water and mix again.
14. Finally, stir in the 3 oz fresh grated coconut and divide the mixture between pans.
15. Place them on center shelf of the oven and bake 30-35 minutes.
16. To test whether the cakes are cooked, lightly touch the center of each with a finger: if it leaves no impression and then sponges spring back, they are ready.
17. Next, remove them from the oven and wait 5 minutes and then turn them out on to a wire rack.
18. Carefully peel off base papers, when the cakes are absolutely cool, carefully divide each one horizontally into two halves using a sharp serrated knife.
19. Prepare Frosting:.
20. Now make up the frosting by simply whisking all the ingredients together in a bowl to combine them.
21. Next select the plate or stand you want to serve the cake on - you'll also need a palette knife - then simply place one layer on first, followed by a thin layer of frosting(about a fifth), followed by the next layer of cake, and so on.
22. After that, use the rest of the frosting to coat the sides and top of the cake.
23. Don't worry how it looks: the good thing is that it's all going to be covered with the rest of the grated coconut next.
24. And that's it!
Title: Simple Pumpkin Dump Cake
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 1 sugar
- 1/4 pumpkin pie spice
- 1/2 ground cinnamon
- 3 eggs
- 1 pecans
- 1 butter
- 1 margarine
Instructions:
1. Beat the pumpkin, evaporated milk, sugar, spices, and eggs together.
2. Pour into a 9x13 inch baking dish.
3. Sprinkle the cake mix evenly over your mixture.
4. Sprinkle the chopped pecans on top.
5. Finally, drizzle the butter on top of this mixture.
6. Bake at 350°F for one hour.
Title: Baked Peach Milanese
Ingredients:
- 1/2 butter
- 1/4 white wine
- 1/4 granulated sugar
- 1/2 dark sweet cherry
- 4
- 1/4
- 1 1/2
- 1/2
Instructions:
1. In a small bowl, mix together wafer crumbs, butter, almonds and almond extract.
2. Cut peaches in half lengthwise; remove pit and place cut side up on cutting board. Mound almond filling in hollow of each.
3. Pour wine into 8-inch square baking dish; stir in sugar. Place filled peach halves in pan, filling side up; bake in a 350F oven for about 20 minutes or until peaches are softened. Let cool slightly,.
4. Serve 2 peaches in each dish or bowl; spoon wine glaze over top. If desired, grate chocolate over top. Garnish with cherries, if using. Serve warm or at room temperature.
5. VARIATION: Substitute finely crushed amaretti cookies for vanilla wafer crumbs and omit the almond extract. Amaretti cookies are an Italian almond-flavored hard cookie available in some grocery and Italian stores.
Title: Jelly Sandwich Cookies
Ingredients:
- 2/3 unsalted butter
- 2/3 powdered sugar
- 1 vanilla
- 1 1/4 all-purpose flour
- 1/4 salt
- 1 water
- 1 1/2 granulated sugar
- 3
- 1/2
Instructions:
1. Combine butter and powdered sugar in a large bowl. Beat at medium speed until creamy.
2. Stir in vanilla.
3. Reduce speed to low; add flour and salt.
4. Beat until well mixed.
5. Divide the dough in half and flatten each half into a disk shape.
6. Wrap the dough in plastic wrap.
7. Refrigerate until firm (1 hour).
8. Heat oven to 300°F.
9. Roll out the dough on a lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
10. Cut dough with 1 1/2-inch round cookie cutter.
11. Place them 1 inch apart onto ungreased cookie sheets.
12. Whisk the egg white with water in small bowl and brush over surface of cookies. Sprinkle with sugar.
13. Bake for 10 to 12 minutes or until set; cool completely.
14. Meanwhile, heat apricot preserves in a small saucepan over medium-low heat until mixture just begins to bubble (1 to 2 minutes).
15. Continue cooking 1 minute.
16. Strain to remove large pieces, if necessary.
17. Cool completely.
18. Spread a thin layer of preserves onto unsugared-side of cookie; top with second cookie, sugared-side down.
19. Repeat with remaining cookies.
Title: Mango & Lime Cake
Ingredients:
- 2 mangoes
- 175 unsalted butter
- 2 limes
- 175 caster sugar
- 3 eggs
- 125 self-raising flour
- 1 baking powder
- 45 lime juice
- 1 lime juice
- 1/4 caster sugar
- 1/4
Instructions:
1. Slice the peeled mangoes into strips and arrange attractively on the base of a heavily buttered 24-26 cm springform tin.
2. Beat the butter, lime zest and sugar until creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift the flour and the baking powder and fold into the mixture alternating with the ground almonds and the lime juice. Spread mixture over the mangoes.
5. Bake cake in a 160C oven for 60 minutes until skewer comes out clean when inserted. Leave to sit for 10 minutes then invert onto a serving plate.
6. FOR THE SYRUP: melt the sugar in the lime juice. Simmer for 2 minutes and then drizzle over the cake.
7. Serve with thick cream, sorbet, or ice-cream.
Title: Pumpkin Ginger Muffins or Cupcakes
Ingredients:
- 2 1/2 whole wheat flour
- 1 1/2 baking soda
- 1 cinnamon
- 1 ginger
- 1 clove
- 1/8 salt
- 1 brown sugar
- 3/4 canned pumpkin
- 1 plain yogurt
- 1 vanilla
- 1 egg
- 1/2 canola oil
- 2 ground ginger
- 1/2 walnuts
- walnuts
Instructions:
1. Preheat oven to 350°F
2. In a large bowl whisk together flour, cinnamon, baking powder, walnuts and salt.
3. In a separate bowl combine pumpkin, brown sugar, yogourt, vanilla, egg, oil and ginger. Using a mixer combine for about 2 minutes on medium.
4. Pour wet ingredients into dry and stir until just combined.
5. Spray your muffin tins with Pam and then fill cups. Add decoration if using.
6. Bake for 20-30 minutes or until a toothpick comes out clean.
7. Allow to cool on a rack for 10 minutes before removing from the pan.
Title: Almond White Chocolate Chunk Cookies from McCormick Spice Compan
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 1/4 sugar
- 2 eggs
- 1 1/2
- 8
- 1
Instructions:
1. Preheat oven to 375°F Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and almonds.
2. Drop by heaping tablespoons about 1 inch apart onto ungreased baking sheets.
3. Bake 12 to 13 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Title: Rich Oat Cookies 1968
Ingredients:
- 2 cake flour
- 1/2 salt
- 1/2 butter
- 1/2 Crisco shortening
- 1 1/4 brown sugar
- 1 vanilla
- 1 baking soda
- 2 boiling water
- 2 rolled oats
Instructions:
1. Measure the flour and salt and set aside.
2. Dissolve the baking soda in the boiling water.
3. Cream the butter, shortening, blend in the sugar well.
4. Add the dissolved soda, then vanilla.
5. Add in the dry ingredients, and combine until well blended.
6. Shape into small balls 2 inches apart set onto parchment lined cookie sheet. Press down with a floured fork.
7. Bake in preheated oven 350 degrees, for 10 to 14 minutes, until golden.
Title: Oreo Balls
Ingredients:
- 1 cream cheese
- 8
- 1
Instructions:
1. Using a blender, food processor, or hand held mixer, mix Oreos and cream cheese together.
2. Roll into walnut size balls (I did mine a little smaller).
3. Chill for an hour.
4. Melt the melting chips in the microwave according to package directions.
5. Dip Oreo ball into chocolate.
6. Allow to harden on wax paper. Takes about 15 minutes.
7. When no longer sticky to touch, you can drizzle with white chocolate if desired.
Title: Lemon Whipped Cream
Ingredients:
- 1 powdered sugar
- 3 fresh lemon juice
- 3 fresh lemon rind
- 2
Instructions:
1. Beat cream on high speed until it begins to thicken.
2. Gradually add sugar.
3. Continue beating and add lemon juice.
4. Beat until soft peaks form.
5. Fold lemon rinds in by hand.
6. Refrigerate.
Title: Mango Cobbler
Ingredients:
- 2 mangoes
- 2 apple pie spice
- 2 Bisquick
- 2 1/2 Bisquick
- 1/2 half-and-half cream
- 1 liquid sugar substitute
- 3 butter
Instructions:
1. Combine mangoes and apple pie spice in a sauce pan with juice.
2. Heat over low heat.
3. Gently stir in two tablespoons of Bisquick® to thicken the sauce.
4. Pour into the bottom of a 9 x 13" Pyrex® baking dish.
5. Mix together the 2 1/2 cups Bisquick®, half& half, sugar substitute and butter to form a dough.
6. Drop by tablespoons onto the top of mango mixture.
7. Bake in 425-degree oven for 30 minutes, or until done.
8. Let cool slightly before serving.
Title: Chocolate Fondue
Ingredients:
- 6 sugar
- 1 1/2 heavy whipping cream
- 1 margarine
- 1/2
Instructions:
1. Combine all ingredients, melt and serve.
2. Can be reheated.
3. Great with strawberries, bananas, marshmallows, cheesecake, pound cake, angel food cake, and brownies.
Title: Blackberry Cobbler
Ingredients:
- 1 water
- 1 sugar
- 3 all-purpose flour
- 3 -4 blackberries
- 2 butter
- 1/4 cinnamon
- 1 self-rising flour
- 3 sugar
- 3 shortening
- 1/2 milk
Instructions:
1. Bring the water to a boil over high heat in a medium saucepan.
2. Combine 1 cup sugar and all purpose flour in a small bowl.
3. Add to the boiling water. Boil for one minute, stirring constantly.
4. Add blackberries; stir until evenly coated.
5. Pour into a 2 quart baking dish.
6. Dot with 2 tablespoons butter.
7. Sprinkle with the cinnamon.
8. Combine the self-rising flour and the 3 table spoons sugar in a medium bowl.
9. Cut in the shortening with a pastry blender or 2 forks until the mixture resembles course crumbs.
10. Add the milk; stir until the mixture forms soft dough. **DO NOT OVER STIR**.
11. Drop tablespoonfuls of dough over the blackberries.
12. Bake at 400 degrees for 30 minutes or until the top is golden brown.
13. **NOTE: when using very sweet berries, you may decrease the 1 cup sugar to 2/3 cup.
Title: Silky Vanilla Butter Frosting
Ingredients:
- 1 sugar
- 1/2 all-purpose flour
- 1 1/3 milk
- 1 butter
- 1 vanilla extract
Instructions:
1. In 2-quart saucepan, thoroughly combine sugar and flour.
2. With wire whisk, gradually stir in milk until smooth.
3. Cook over medium-high heat, stirring frequently, until mixture has thickened and boils.
4. Reduce heat to low; cook 2 minutes, stirring constantly.
5. Remove from heat and cool completely.
6. In medium bowl, with mixer at medium speed, beat butter until light and fluffy.
7. Gradually beat in milk mixture; beat in vanilla.
Title: Grandmother Paul's Sour Cream Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 1 sour cream
- 1/2 baking soda
- 3 all-purpose flour
- 6 eggs
- 1 -2 vanilla
Instructions:
1. Preheat the oven to 325.
2. Cream butter and sugar together with your heavy-duty mixer.
3. Add the sour cream and mix thoroughly.
4. Sift baking soda and flour together.
5. Add the flour to the creamed mixture, alternating with one egg at a time (about 1/2 cup of flour each time).
6. Mix well after each addition.
7. Add the vanilla and mix well.
8. Spoon the mixture into a well greased and floured 10 inch tube or bundt pan.
9. Bake for 1 hour and 20 minutes, or until toothpick inserted in cake tests COMPLETELY clean.
10. Let cake cool in the pan on a wire rack for 15 minutes.
11. Invert cake on wire rack, removing from pan and let cool completely.
12. Frost as desired (powdered sugar glaze is good) or leave plain and garnish with fresh berried and freshly whipped cream.
Title: Pumpkin Swirl Bars
Ingredients:
- 1 pumpkin
- 1 3/4 sugar
- 1/2 eggs
- 3 flour
- 2 baking powder
- 2 cinnamon
- 2 baking soda
- 1 cream cheese
- 1
Instructions:
1. Combine pumpkin, 1 1/2 cups sugar, oil and 2 eggs, mixing until well blended.
2. Combine dry ingredients and add to pumpkin mixture and blend well.
3. Combine cream cheese with remaining sugar and egg until well blended.
4. Spoon pumpkin mixture into greased and floured 15 x 10" jelly roll pan.
5. Spoon cream cheese over pumpkin batter.
6. Cut through batter with knife several times for marble effect.
7. Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean.
8. Cool and cut into squares.
Title: Pink Angel Summer Cake
Ingredients:
- 1 strawberry
- 1/2 fresh raspberry
- 2 sugar
- 2 vanilla yogurt
- 1/4
- 6
- 8
Instructions:
1. Slice strawberries and set half of them aside with the raspberries. Place remaining strawberries in a mixing bowl with the sugar and 1 tablespoon orange juice. Mash with fork and let stand until they are juicy.
2. Combine jam and remaining 1 tablespoon orange juice.
3. Slice cake horizontally into 3 layers using a serrated knife. Spread jam onto bottom and middle layers and reassemble cake. When ready to serve, overlap 2 slices on each of 4 dessert plates.
4. Stir reserved strawberries and raspberries into mashed berries. Top each cake slice with a spoonful of berries and a dollop of yogurt. Serve immediately.
Title: Peanut Butter Cup Parfait (Diabetic)
Ingredients:
- 1 fat free sugar-free instant butterscotch pudding mix
- 3 nonfat milk
- 2
- 1 1/2
- 1
Instructions:
1. Put peanut butter and 2/3 cup milk in a bowl and beat with whisk until smooth.
2. Add remaining milk and pudding mix. Beat with whisk until just starting to thicken, about 1 minute.
3. Whisk in 1 cup Cool Whip. Mixture will be quite thick.
4. Take out half of the pudding and divide between two stemmed red wine glasses. Smooth with back of spoon.
5. Add cocoa powder to remaining pudding and mix thoroughly.
6. Divide remaining Cool Whip between both glasses, on top of first layer. Smooth with back of spoon.
7. Divide remaining pudding (chocolate mix) between both glasses and smooth with back of spoon.
8. Sprinkle half of chopped nuts on top of each.
9. Cover with plastic wrap and refrigerate at least 1 hour.
10. Serve.
Title: Very Basic Chocolate Chip Pound Cake
Ingredients:
- 3 1/2 flour
- 1/2 salt
- 4 eggs
- 4 vanilla
- 1 unsalted butter
- 1 1/2 sugar
- 2 chocolate chips
- 1
Instructions:
1. Heat oven to 325°F Coat TWO 9x5x3 inch loaf pans with non stick spray and dust lightly with flour (shake off excess); set aside.
2. Stir together flour and salt; set aside.
3. In a small bowl, stir together eggs, egg yolks, and vanilla; set aside.
4. Mix butter and sugar together on medium high speed for 6 minutes or until very light and fluffy.
5. Reduce speed to medium and gradually pour in egg mixture then increase speed to medium high and beat 3 minutes or until light and fluffy.
6. Reduce speed to low and gradually add in flour mixture and beat until just blended.
7. Hand stir in chocolate chips.
8. Evenly divide batter between the two loaf pans and smooth tops.
9. Bake at 325F for 1 hour 12 minutes or check after an hour and remove after pick inserted in center comes out clean.
10. Cool in pans on wire rack for 30 minutes then remove from pans and cool completely on the wire rack.
Title: Easy Quick Thumbprint Cookies
Ingredients:
- 1 milk
- 1/3 cream cheese
- 1 butter
- 1/3 - 1/2 hot water
- 2 hot water
- 1 vanilla extract
- 1 powdered sugar
- 1
Instructions:
1. Mix the nut bread mix with the milk and cream cheese to form a dough.
2. Roll dough into 1 inch balls and place on greased cookie sheet 2 inches apart.
3. Make an indentation in the center of the ball with your thumb and place 1/2 teaspoon of preserves or jam into the indentation.
4. Bake at 350 degrees for 12 minutes or until the edges are lightly browned.
5. Cool 1 minute on baking sheet then remove to rack to cool completely.
6. Glaze: Melt butter in microwave safe bowl then add vanilla and hot water. Mix in powedered sugar and stir until smooth. Drizzle glaze over cookies in a back and forth manner to create glazed stripes on top of the cookies. Allow glaze to harden -- Enjoy!
Title: Aunt Hazel's Chocolate Marshmallow Dessert
Ingredients:
- 15 marshmallows
- 1/2 skim milk
- 4 graham cracker crumbs
- 1 1/3 powdered sugar
- 2 butter
- 4
- 1
Instructions:
1. Set out butter to soften.
2. Put first three ingredients in top pan of double boiler, melt, cool, stir, set aside.
3. Combine graham crumbs, powdered sugar, and butter.
4. Set aside 2 tablespoons of crumb mixtures.
5. Toss and press into 8" square pan.
6. Whip cream and fold into marshmallow mix.
7. Put this chocolate mixture on top of the crumb layer.
8. Put remaining crumbs on top.
9. Refrigerate several hours.
Title: Sinful Chocolate Truffle Cake
Ingredients:
- 14 butter
- 2 eggs
- 1 sugar
- 9 cream of tartar
- 1/2 confectioners' sugar
- 1/4
Instructions:
1. Preheat oven to 300 degrees.
2. Remove the bottom of a 9 inch springform pan and cover with tin foil, wrapping foil around to the back (this will make it easier to remove cake from pan).
3. Replace bottom of pan in springform.
4. Grease and flour bottom and side of pan.
5. In heavy 2-quart saucepan, combine semisweet and unsweetened chocolates and butter and melt over very low heat, stirring frequently until smooth.
6. Pour into a large bowl and set aside.
7. In another bowl with mixer at high speed beat egg yolks and sugar until very thick and lemon colored, about 5 minutes.
8. Then add the egg yolk mixture to the chocolate mixture, stirring with rubber spatula until blended.
9. In another bowl with clean beaters, beat a high speed the egg whites and cream of tartar until soft peaks form when beaters are lifted.
10. With rubber spatula fold beaten egg whites into chocolate mixture, one third at a time, make sure you fold not stir.
11. Pour batter into prepared pan, spread evenly.
12. Bake for 35 minutes.
13. DO NOT OVERBAKE Cake will firm up while standing and chilling, it is a truffle cake not a standard cake.
14. Cool cake completely in pan on a cake rack.
15. When cool refridgerate overnight in pan.
16. In the morning to remove the cake from pan, run a hot knife, (run knife under hot water) around edge of cake, and unhook spring latch on side of pan and lift off side of pan.
17. Invert cake onto cake plate, unwrap foil from bottom of pan and lift off bottom of pan.
18. To decorate top of cake using a fine sieve, sprinkle with confectioners sugar, or I made a heart stencil with paper for valentines day and placed on top of cake to create a heart outline with the sugar.
19. Refrigerate cake and remove 15 minutes before serving.
Title: Libbie's Chocolate Pudding
Ingredients:
- 1/2 cornstarch
- 2 flour
- 1 sugar
- 1/2 salt
- 2 milk
- 3 eggs
- 1 butter
- 1 vanilla
- 1/2 walnuts
- milk
Instructions:
1. Mix dry ingredients together in a saucepan.
2. Add milk slowly, whisking to blend.
3. Beat the eggs into the mixture.
4. Cook until thick, stirring constantly.
5. Add butter, vanilla and finely chopped nuts.
6. Pour milk over thick pudding to eat.
Title: 30 Minute Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 eggs
- 1 vanilla
- 1 baking soda
- 1/2 buttermilk
- 1/2 margarine
- 1/2 boiling water
- 3
- 1
Instructions:
1. Preheat your oven to 350 degrees.
2. Mix first 6 items.
3. Melt other 4 and add.
4. Pour in a 9x13 pan.
5. Bake in a 350 oven for 38 minutes.
6. That's it. You don't have to grease and flour the pan. You don't have to cream anything. It is so simple there should be a law against it. Just be sure it has cooked through into the middle of the top. It may take a few minutes more or less in your oven. In mine, it takes exactly 38 minutes.
7. You can use this cake as the basis for Better than sex cake, or it will take any icing or frosting.
Title: Mini Morsel Meringue Cookies
Ingredients:
- 4 salt
- 1/2 cream of tartar
- 1/2 granulated sugar
- 1
- 2
Instructions:
1. Preheat oven to 300°F Grease baking sheets.
2. Beat egg whites, salt and cream of tartar in small mixer bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Gently fold in morsels 1/3 cup at a time.
3. Drop by level tablespoon onto prepared baking sheets.
4. Bake for 20-25 minutes or until meringues are dry and crisp. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight containers.
Title: Vanilla Shortbread Hearts
Ingredients:
- 2 all-purpose flour
- 1/4 salt
- 1 unsalted butter
- 3/4 confectioners' sugar
- 2 vanilla extract
- 1/2 confectioners' sugar
Instructions:
1. In small bowl, combine flour and salt.
2. In large bowl, with electric mixer, beat butter and confectioners' sugar until light and fluffy, about 3 minutes.
3. Beat in vanilla.
4. Beat in flour mixture just until blended.
5. Shape dough into 2 disks; wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
6. Preheat oven to 300 degrees.
7. Line 2 large cookie sheets with parchment paper.
8. Between 2 sheets of floured wax paper, roll 1 disk 1/8-inch thick.
9. With floured 3-inch heart-shape cookie cutter, cut out cookies.
10. Cut out centers of half cookies with floured 1 1/2 inch heart-shape cookie cutter.
11. Slide cookies on wax paper to another large cookie sheet and refrigerate about 15 minutes, or until firm.
12. Remove heart-shape centers from cookies; place cookies on prepared sheets, 1 inch apart.
13. Bake 13-15 minutes, or until edges are lightly golden.
14. Cool on parchment paper on wire racks.
15. Repeat with remaining dough, rerolling scraps.
16. Sift confectioners' sugar over cookies with cut-out centers.
17. Spread 1 t jam on each plain cookie; top with remaining cookies to form sandwiches.
Title: Creamy Fruit Salad
Ingredients:
- 1/2 powdered milk
- 1/4
- 3/4
- 1
Instructions:
1. tDrain the syrup of the Fruit Cocktail.
2. tIn a bowl, combine the fruit cocktail, all purpose whip cream, milk powder, and condensed milk.
3. tStore in a tight sealed container and refrigerate.
4. tBest served when chilled.
Title: The Best Apple Pudding
Ingredients:
- 4 -5 apples
- 1/4 shortening
- 1/2 sugar
- 1 egg
- 1/2 milk
- 1 flour
- 2 baking powder
- 1/4 salt
- 1/2 vanilla
- 1 brown sugar
- 1 butter
- 1 flour
- 1/2 vanilla
- 1 1/2 water
Instructions:
1. Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon.
2. Cream shortening, sugar and egg together; then add milk alternately with dry ingredients.
3. Add vanilla.
4. Spread over apples.
5. Combine all sauce ingredients and boil for 5 minutes.
6. Pour over batter and bake 35- 45 minutes at 350.
Title: Patriot S'mores
Ingredients:
- 1 graham cracker
- 2 marshmallows
- 1 fresh blueberries
- 6 -8 strawberry slices
- 2
Instructions:
1. Arrange the chocolate on half of the graham cracker.
2. Set the blueberries on top of the chocolate and melt over coals (or in the microwave) being careful not to lose the berries.
3. NOTE: The chocolate must be melted as the hot marshmallow will not melt it).
4. Roast the marshmallow and place on top of the berries, being careful not to lose the berries.
5. Top with strawberry slices and then the second graham cracker.