lumicero/recipes-ing2inst huggingface dataset:
Title: Baklava
Ingredients:
- 4 walnuts
- 1/2 sugar
- 1 cinnamon
- 1 phyllo dough
- 1 butter
- 1 honey
Instructions:
1. Grease 13" x 9" baking dish. In large bowl with spoon, combine chopped walnuts, sugar and cinnamon until blended; set mixture aside.
2. In baking dish, place 1 sheet of phylllo, allowing it to extend up sides of dish; brush with some butter. Repeat to make 5 more layers of phyllo; sprinkle with 1 cup walnut mixture. Cut remaining phyllo into approximately 13" x 9" rectangles.
3. Place one sheet of phyllo in baking dish over walnut mixture; brush with butter. Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangels, if necessary. Sprinkle 1 cup walnut mixture evenly over phyllo.
4. Repeat step 3 two more times. Place remaining phyllo on top of last walnut layer (I put at least 6 more sheets). Trim any phyllo that extends over top of dish. With sharp knife, cut just halfway through all layers in a diamond pattern to make 28 servings. Bake in 300 degree oven 1 hour and 25 minutes or until top is golden brown.
5. Meanwhile, in 1 quart saucepan over medium-low heat, heat honey until hot but not boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at least 1 hour, then cover and leave at room temperature until serving time.
6. TO SERVE:.
7. With sharp knife, finish cutting through layers. Makes 24 servings.
8. It's better to let it sit for a day.
Title: Gingerbread
Ingredients:
- 1 molasses
- 1/2 sugar
- 1/2 shortening
- 2 eggs
- 2 flour
- 1/2 ginger
- 1/4 allspice
- 1 cinnamon
- 2 baking soda
- 1 boiling water
Instructions:
1. Mix ingredients in order listed, dissolving soda in boiling water.
2. Bake in an 9 x 13 glass pan, which has been greased and floured at 350° for 40 minutes.
Title: Strawberry Flan - Flan De Fresas
Ingredients:
- 1 strawberry
- 3/4 granulated sugar
- 1 eggs
- 6 granulated sugar
- 1/2 mint leaf
- 6 strawberries
Instructions:
1. Heat the oven to 350 degrees F.
2. Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup granulated sugar.
3. With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).
4. Pour caramelized sugar into each of six ramekins. Set aside.
5. Wash and hull the strawberries. Place the strawberries, sugar, eggs and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil.
6. Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water. In Spanish, a “water bath” is called a “bano Maria.”.
7. Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.
8. Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint and a few slices of strawberry.
Title: Tembleque
Ingredients:
- 1/2 sugar
- 1 sugar
- 1/2 arrowroot
- 20 coconut cream
- 6 coconut milk
- 2 orange zest
- 1 salt
- 1/2 ground cinnamon
- 1/2 rose water
- 1/2
Instructions:
1. In a medium saucepan, whisk together 1/2 cup of the sugar and the arrowroot. Whisk in the coconut cream, coconut milk and salt, then set over medium heat. Whisk until simmering and thickened-do not boil! Reduce heat if necessary.
2. Remove from the stove and stir in the orange zest, rose water and orange blossom water. Pour the pudding into a 9-by-9-inch baking dish or individual ramekins. (I used ramekins).
3. In a small bowl or cup, mix together the remaining 1 tablespoon of sugar with the cinnamon. Sprinkle the mixture over the pudding, then cover and refrigerate until set and completely chilled, about 2 hours.
Title: Rose Kheer
Ingredients:
- 50 milk
- 2 sugar
- 1
Instructions:
1. Select any scented variety of roses. Pluck all the petals discarding the stigma (the central portion) and set aside.
2. Boil the milk along with the rose petals ( leave the petals whole), till it reduces to half. Boil on a low flame in a heavy-bottomed pan to ensure the milk doesn't burn.
3. Add one cup of sugar and boil till its consistency is thick.
4. Cool and then refrigerate for at least one hour before you serve.
5. Garnish with some more rose petals just before serving.
Title: Seriously Sinful Chocolate Fudge Brownies
Ingredients:
- 6 1/4 butter
- 5 dark brown sugar
- 15 flour
- 6 1/4 eggs
- 5 vanilla essence
- 1 walnuts
- 4 butter
- 6 milk
- 4 cocoa powder
- 18 icing sugar
Instructions:
1. Melt the butter and chocolate in a large saucepan.
2. Add the sugar and remove from the heat. Allow to cool slightly.
3. Add the flour, eggs, vanilla essence and nuts if using them.
4. Beat until smooth. Pour into a lined tin. Cook in a moderate oven until an inserted skewer comes out clean.
5. For the icing:
6. Melt the butter with the milk. Add the icing sugar and sifted cocoa powder.
7. Beat until smooth. Cool slightly then spread over the cooled brownie.
8. Allow icing to set and then cut into squares.
9. NB-These freeze very well.
Title: Portuguese Biscuit Cookies
Ingredients:
- 2 sugar
- 1 eggs
- 4 all-purpose flour
- 6 1/2 - 7 baking powder
- 1 cinnamon
- 1 lemon
- 1/2
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a large bowl, beat the eggs and sugar until frothy. Add the lemon zest, oil, whiskey and cinnamon. Beat until well combined.
3. Add the baking soda and then the flour, 1 cup at a time until the batter becomes easy to roll.
4. Form the dough into round balls and place 2 inches apart on a greased cookie sheet.
5. Cook until they turn golden brown. Release one cookie to check the bottom to be sure they aren't overcooked.
6. Remove the baking sheets and leave to cool.
Title: Chocolate-Zucchini Cake
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1 salt
- 4 eggs
- 3 granulated sugar
- 3 zucchini
- 1 1/2 pecans
- 3 powdered sugar
- 1
Instructions:
1. Combine first 4 ingredients.
2. Beat eggs at medium speed with an electric mixer.
3. Gradually add granulated sugar; beat until blended.
4. Add chocolate and oil; beat until blended.
5. Gradually add flour mixture; beat at low speed until blended.
6. Fold in zucchini and pecans.
7. Pour batter into a well-greased and floured Bundt pan.
8. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pan 15 minutes.
10. Remove from pan; cool completely on a wire rack.
11. Sprinkle with powdered sugar before serving.
Title: Classic Thumbprint Cookies
Ingredients:
- 1/2 light brown sugar
- 1 eggs
- 3 water
- 2 vanilla extract
- 1 1/2 salt
- 1/4 all-purpose flour
- 2 pecans
- 2
- 1
Instructions:
1. HEAT oven to 350°F Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
2. BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
3. BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
4. BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.
Title: Copycat Keebler Pecan Sandies
Ingredients:
- 1/2 vegetable shortening
- 1/2 white sugar
- 1/2 powdered sugar
- 1 egg
- 1/4 salt
- 1/2 cream of tartar
- 1/2 baking soda
- 1 vanilla
- 1 3/4 flour
- 1/2 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. Measure flour, cream of tarter, and baking soda together and set aside.
3. Cream vegetable shortening and sugars together until fluffy.
4. Add vanilla, salt, and egg to sugar mixture and beat until smooth.
5. Add flour mixture to sugar mixture 1/3 at a time, beating after each addition until completely mixed.
6. Dough will seem a little thick.
7. Stir pecans into dough with a strong spoon.
8. Chill dough for 30- 45 minutes.
9. Roll dough into 1- 1 1/4 inch balls and place on ungreased cookie sheet.
10. Flatten balls to 1/4 inch thickness.
11. Bake for 12- 15 minutes, until slightly golden.
12. Remove to cooling rack.
13. When completely cool, store in air-tight container.
Title: Marbled Brownies (Brownie Bundt Pan)
Ingredients:
- 1/2 butter
- 2 granulated sugar
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 2/3 cream cheese
- 8 vanilla
- 1/2 sugar
- 1/3 egg
- 1
Instructions:
1. Spritz pan with baking spray. Preheat oven to 350.
2. In medium saucepan, melt butter and chocolate over low heat.
3. In medium bowl, combine chocolate mixture, sugar, egg, and vanilla. With wooden spoon, beat lightly until combined.
4. Stir in flour.
5. Fill each cavity 1/4 full with batter; set remaining brownie batter aside.
6. With an electric mixer, beat cream cheese on medium speed until smooth.
7. Gradually beat in sugar and vanilla. Add egg and beat just until blended.
8. Cover each cavity of batter with 1 tablespoon of cream cheese mixture; even mixture out with the back of a spoon.
9. Bake on center rack of oven for 20 minutes (or until toothpick inserted in center comes out clean).
10. Rinse pan and repeat process.
Title: Ginerbread Spice Cake
Ingredients:
- 1 whole wheat flour
- 1 all-purpose flour
- 1 baking soda
- 1 ground ginger
- 1 cinnamon
- 1/4 ground cloves
- 1/4 allspice
- 1/4 salt
- 3/4 brown sugar
- 1/4 egg
- 1 broccoli
- 1 carrot
- 1/2 nonfat plain yogurt
- 1/2 molasses
- 1/4 vanilla extract
- 2 orange zest
- 1
Instructions:
1. Preheat ove to 375F Coat a 9x5-inch loaf pan with cooking spray.
2. In bowl or zipper lock bag mis the flours with the baking soda, ginger, cinnamon, cloves, allspice, and salt; set aside.
3. In a large mixing bowl beat the sugar, oil and egg until smooth. Beat in veggie purees, yogurt, molasses, vanilla and orange zest. Add the flour mixture a bit at a timeand mix until smooth.
4. Pour the batter into the pan and smooth the top. Bake until a toothpick comes out clean when inserted into the center of the cake, 45 to 50 minutes.
Title: Yummy Microwave Blueberry Mug Cake
Ingredients:
- 4 whole wheat flour
- 4 Splenda sugar substitute
- 2 brown sugar
- 1 baking powder
- 1 -2 fresh blueberries
- 5 nonfat milk
Instructions:
1. Take a coffee mug and add the flour, splenda, brown sugar and baking powder. Mix the ingredients together.
2. Add the milk and stir. Continue adding more milk and stirring until it looks like cake batter.
3. Add a handful of blueberries and stir them inches.
4. Place mug in the microwave.
5. Microwave on high for 2-3 minutes, depending on your microwave's wattage. I sometimes microwave for 1.5 minutes and cake comes out with a nice sauce.
6. Enjoy!
Title: Yummy Thimble Cookies
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1/4 salt
- 1/4 baking powder
- 2 flour
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and powdered sugar.
3. Add salt, baking powder, and flour.
4. Roll into 1 inch balls.
5. Put onto a cookie sheet.
6. Press thumb lightly into the middle.
7. Spoon a little jam in the middle.
8. Cook for 8-10 minutes or until toothpick comes out clean when put into dough.
Title: Cinnamon Roll Cookies
Ingredients:
- 1 1/2 sugar
- 1 vegetable shortening
- 2 eggs
- 1 milk
- 4 cream of tartar
- 2 baking soda
- 1 salt
- 5 flour
- 1 vanilla
- 3/4 brown sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 400 degrees F. Sift dry ingredients together.
2. Cream sugar and shortening together; add eggs, vanilla and milk.
3. Beat well.
4. Add the sifted dry ingredients; mix well.
5. Cover with plastic wrap and chill for one hour, and then roll out on floured surface.
6. Sprinkle with sugar/cinnamon.
7. Roll as a jelly roll.
8. Slice and bake for about 10 minutes.
Title: Zucchini Chocolate Cake
Ingredients:
- 1/2 applesauce
- 1/2 butter
- 2 sugar
- 3 eggs
- 3 vanilla extract
- 2 orange zest
- 2 milk
- 1/2 zucchini
- 2 all-purpose flour
- 2 1/2 baking powder
- 2 1/2 baking soda
- 1 1/2 ground cinnamon
- 1
Instructions:
1. Preheat oven to 350.
2. Spray a 10 inch tube or Bundt pan with nonstick spray, set aside.
3. In a large bowl, cream the butter and sugar together. Add eggs one at a time, beating well after each.
4. Stir in chocolate, vanilla. orange peel, and milk. Fold in zucchini.
5. In a medium bowl, add the next 5 ingredients, then add to zucchini mixture. Pour batter into prepared pan.
6. Bake for about 1 hour until fork or toothpick comes clean. Cool 10 minutes, then remove to a wire rack to cool completely.
Title: Coconut/egg Pie (Quindim)
Ingredients:
- 1 granulated sugar
- 1 coconut
- 1 butter
- 5
- 1
Instructions:
1. Preheat your oven to 350f.
2. In the bowl of your electric mixer, combine the sugar, coconut and butter.
3. Gradually add the egg yolks, one at a time.
4. Lastly, fold in the beaten egg white.
5. Pour the mixture into a 9-inch pie plate.
6. Place this in a roasting pan and fill with boiling water to half way up the pie dish.
7. Bake for 30 minutes or until set and golden brown.
8. Turn the pie out on a serving dish.
9. You want to present it upside down (ie. the browned coconut will form the base).
10. Refrigerate.
Title: Super Moist Chocolate Cupcakes
Ingredients:
- 1 flour
- 1/2 sugar
- 1/2 baking soda
- 1 salt
- 1 cocoa powder
- 1/3 water
- 1/2 vinegar
- 1 dark chocolate
- 1
- 36
- 4
Instructions:
1. Add all dry ingredients together in a large bowl (omitting the almond flakes and choc buttons).
2. Add the oil and start beating.
3. Add the vinegar and water to the mixture.
4. When well mixed, spoon out into 12 cupcake moulds.
5. Press 3 choc buttons into each cupcake, ensuring that the buttons are covered.
6. Sprinkle the almonds eavenly on top of the cupcakes.
7. Bake in a 150C degree oven for 20 minutes or longer depending on your oven. They are ready when a wooden skewer comes out clean.
8. Turn out cupcakes so that they cool and eat while warm or cold.
Title: Carin' Aboutcha Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 salt
- 1 1/2 baking soda
- 2 cinnamon
- 1 1/2 sugar
- 1/2 eggs
- 4 carrots
- 2 crushed pineapple
- 1 butter
- 1/2 cream cheese
- 1/2 vanilla
- 1 powdered sugar
- 1 milk
- 1
Instructions:
1. Preheat oven to 350.
2. Combine flour, baking powder, salt, soda and cinnamon.
3. Add sugar, oil and eggs.
4. Mix well.
5. Add carrots, drained pineapple and nuts.
6. Grease and flour a 9X13 pan and pour cake mix inches.
7. Bake for 35 - 40 minutes.
8. Frosting:
9. Cream butter, cream cheese and vanilla.
10. Add powdered sugar.
11. If too thick, add milk to spreading consistency.
Title: Peanut Crunch Bars
Ingredients:
- 1 peanut butter
- 1 brown sugar
- 1/2 corn syrup
- 1/2 honey
- 1 roasted peanuts
- 8
Instructions:
1. In a large pot, combine first 4 ingredients.
2. Stir over moderate heat until smooth and melted.
3. Remove from heat.
4. Stir in peanuts then lightly fold in cornflakes until coated.
5. Pat mixture into a buttered 13 x 10 inch shallow tin.
6. Cut into squares when cool.
Title: Famous Sticky Date Pudding from the Lake District!
Ingredients:
- 275 dates
- 60 baking powder
- 1 butter
- 125 sugar
- 125 eggs
- 2 self-raising flour
- 125 butter
- 150 dark muscovado sugar
- 200 heavy cream
- 250
Instructions:
1. Preheat oven to 190ºC/fan 170ºC/gas5.
2. Put dates in a saucepan with the whisky and 150ml water; Bring to the boil, then add the baking powder (it will froth a bit) and leave the dates to soak until cool.
3. Beat the butter and sugar until smooth and creamy.
4. Beat the eggs one at a time, stir in the flour, then the date mixture.
5. Pour into a buttered brownie tin 22cm square; Bake for 30 minutes or until cooked through (test with a skewer).
6. For the sauce, put the butter, muscovado sugar and double cream in a saucepan and bring it to the boil slowly, stirring, then simmer for 3 minutes.
7. When the pudding is ready, remove from the oven and pour over enough sauce to make a sticky glaze.
8. Return it to the oven for about 2 minutes.
9. Serve it cut into squares with more sauce poured over.
10. I served it with cream because I found it too sweet on its own although I don't have as much of a sweet tooth as many zaarites out there!
Title: Chocolate Pound Cake With Chocolate Pistachio Glaze
Ingredients:
- 3 all-purpose flour
- 1/2 baking powder
- 1 salt
- 1/4 granulated sugar
- 2 1/4 butter
- 3/4 eggs
- 3 vanilla
- 2 nonfat milk
- 1 1/4 powdered sugar
- 3/4 nonfat milk
- 3 vanilla
- 2 pistachio nuts
- 1/2
- 2
Instructions:
1. Preheat oven to 325.
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cocoa, baking powder, and salt in a small bowl, stirring with a whisk.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 2 teaspoons vanilla. Add flour mixture and 1 1/4 cups milk alternately to sugar mixture, beginning and ending with flour mixture.
4. Spoon batter into a 12 cup Bundt pan coated with cooking spray. Bake at 325 for 40 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
5. To prepare glaze, combine powdered sugar and 3 tablespoons milk and 1/2 teaspoon vanilla; stir with a whisk until smooth. Drizzle over cool cake; sprinkle with pistachios.
Title: Chocolate Cream Torte
Ingredients:
- 2 chocolate
- 4 eggs
- 4 caster sugar
- 2 plain flour
- 1 1/4 cocoa powder
- 3 caster sugar
- 5 cocoa powder
- 1 hazelnuts
- 3 chocolate
- 8 water
- 5
- 1
Instructions:
1. Grease an 8" loose form cake tin,line the base & lightly flour.
2. To make the cake,melt the chocolate in a bowl over hot water.
3. In a separate bowl,whisk the eggs and sugar until light and foamy and the whisk leaves a trail across the mixture(approx.5mins using an electric whisk).Fold the melted chocolate into this using a metal spoon.Sieve the flour and cocoa together and fold gently into the egg and choc. mixture.Pour this into the cake tin.Bake in the centre of a pre-heated oven(350degF),for 25-30 mins,until it is springy to the touch.Cool the cake in the tin for 2-3mins,then turn it on to a wire rack to cool.Reduce the oven temperature to 225degF.
4. Draw two circles,8"diameter,on non-stick baking paper.Place these on a baking sheet.
5. Whisk the egg whites until stiff but not dry.Add half the sugar and continue whisking until the meringue stands in soft peaks.Sieve the cocoa and mix with the remaining sugar and ground hazelnuts,and fold this gently into the egg white.Fill in the marked circles with meringue.Bake in the centre of the oven for 1.3/4Hrs.Once cool,peel off the baking sheet.
6. Slice the cooled cake into 2 layers.
7. To make the icing,break the chocolate into pieces and melt in a bowl with the water over simmering water.Stir until smooth.Remove from the heat and allow to cool a little.Whisk the cream until it just stands in soft peaks.Gradually mix in the melted choc. and water.
8. Place a meringue on a cake stand and cover with some cream.Place a layer of cake on top and cover with cream.Repeat with the other layers of cake and meringue.
9. Spread the remaining cream over the top and sides of the torte and swirl using a pallette knife.Arrange chocolate curls on top and dust lightly with icing sugar.
10. Cut into wedges and serve with cream.
Title: Toffee Fondue
Ingredients:
- 1/2 butter
- 2 dark brown sugar
- 1 white corn syrup
- 2 water
- 1 sweetened condensed milk
- 1 vanilla
- apple
- banana
- pear
Instructions:
1. Melt the butter in a bowl over a pan of hot water, and add all the other ingredients except the vanilla.
2. Stir until thick, then add the vanilla.
3. Place in a fondue pot to keep warm, and serve with pieces of fruit.
Title: Chocolate-Hazelnut Rice Pudding
Ingredients:
- 2 cocoa powder
- 1/2 sugar
- 1 coarse salt
- 5 skim milk
- 1 unsalted butter
- 1 arborio rice
- 1/4 bittersweet chocolate
- 2 plain nonfat yogurt
- 1/4 toasted hazelnuts
- 1/2 sugar
- 1
- 4
Instructions:
1. Make the pudding: Whisk together cocoa powder, sugar, salt, and milk in a medium saucepan over medium heat. Bring to a simmer; remove from heat.
2. Melt butter in a medium saucepan over medium heat. Add rice; cook, stirring constantly, until edges are translucent, 1 to 2 minutes. Add hot milk mixture; bring to a simmer, stirring occasionally. Reduce heat; simmer gently, stirring occasionally, until rice is tender and has absorbed most of the liquid, about 30 minutes.
3. Remove from heat. Add Frangelico and chocolate; stir until chocolate has melted. Pour into a bowl. Refrigerate until cold, about 2 hours. Stir in 1/4 cup yogurt.
4. Preheat oven to 300 degrees. Make the hazelnut crunch: Toss together nuts, egg white, and sugar. Spread on a rimmed baking sheet lined with a nonstick baking mat. Bake, stirring often, until nuts are golden and dry, about 15 minutes. Let cool completely on sheet on a wire rack.
5. Divide pudding among bowls. Top with hazelnut crunch and remaining yogurt.
Title: Sweet Cherry Blondies
Ingredients:
- 1 1/3 flour
- 1 1/3 brown sugar
- 1/2 salt
- 1 baking powder
- 1/2 eggs
- 2 vanilla
- 1 sweet cherries
- 1 pecans
- 1/2
Instructions:
1. Combine flour, brown sugar, baking powder, salt, oil, eggs and vanilla; mix on low speed of electric mixer until blended. Mix 1 minute on medium speed. Batter will be thick.
2. Spread half of batter in oiled and floured 9-inch baking pan.
3. Toss cherries in small amount of flour. Scatter cherries over batter; spread remaining batter over cherries. Sprinkle pecans over top.
4. Bake at 325 30-35 minutes or until wooden pick inserted near center comes out clean. Cool on rack and cut into 16 pieces.
5. Chocolate Chip Variation: Sprinkle 1/2 cup chocolate chips over batter with pecans.
Title: Fresh Fig Dessert Pizza
Ingredients:
- 1 cream cheese
- 4 mascarpone
- 1/4 egg
- 1 fresh fig
- 1 currant jelly
- 1/4 fresh lemon juice
- 2
Instructions:
1. Preheat oven to 325*F.
2. Slice and place cookie dough in single layer on 12-inch pizza pan. Allow to stand a few minutes at room temperature until softened. Now flour your hands generously and press together evenly to about 1/4-inch thick, leaving 1/2-inch raised edge all around.
3. Bake for 10 minutes or until lightly browned. Cool.
4. Combine cream cheese, mascarpone (or sour cream) and egg in a small bowl. Beat until smooth. Spread evenly over the cookie crust almost to but not on edges.
5. Bake 15- 20 minutes or until the filling is set and lightly browned. Cool.
6. Just before serving, arrange the fig slices on top.
7. Melt jelly with lemon juice in small saucepan over low heat and brush onto figs. Cut into wedges. Enjoy!
8. Makes 8 servings.
Title: Mango Brown Betty
Ingredients:
- 1 crystallized ginger
- 1/2 light-brown sugar
- 1/4 ground allspice
- 5 mangoes
- 4 fresh lemon juice
- 2 unsalted butter
- 2
Instructions:
1. Preheat oven to 375ºF.
2. In a food processor, pulse ginger until finely chopped.
3. Add brown sugar, allspice, and bread.
4. Pulse until coarse crumbs form.
5. Sprinkle 1/2 cup of crumb mixture in the bottom of an 8-inch square (2-quart) baking dish; fill with mangoes, and drizzle with lemon juice. Level fruit with the back of a spoon.
6. Top with remaining crumb mixture; dot with butter.
7. Bake until crumbs are golden brown and fruit is bubbly, about 45 minutes.
8. Serve.