lumicero/recipes-ing2inst huggingface dataset:
Title: Decadent Banana Cake With Coconut-Cream Cheese Frosting
Ingredients:
- 2 1/2 cake flour
- 5 1/2 cake flour
- 1 baking soda
- 1 salt
- 1/2 unsalted butter
- 1 sugar
- 3/4 light brown sugar
- 2 eggs
- 4 bananas
- 2/3 buttermilk
- 1 cream cheese
- 2 butter
- 3 1/2 powdered sugar
- 2 milk
- 1/2 vanilla extract
- 1 1/4 sweetened flaked coconut
Instructions:
1. To make the cake: sift together the flour, baking soda, and salt; set aside.
2. In a bowl, beat the butter at medium speed using an electric mixer, until creamy.
3. Add in sugar; beat until light and fluffy.
4. Add in eggs, 1 at a time, beating until blended after each addition.
5. Beat in bananas at low speed.
6. Increase speed to medium, and gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
7. Pour batter into 2 greased/floured 9-inch round cake pans.
8. Bake in a 350° oven for 30 minutes or until a pick comes out clean.
9. Cool in pans on wire rack for 10 minutes; remove from pans, and cool completely on wire racks.
10. To make the frosting: in a bowl, beat cream cheese and butter at medium speed using an electric mixer, until creamy.
11. Gradually add powdered sugar, beating at low speed until blended.
12. Beat at high speed until smooth.
13. Stir in milk and vanilla; stir in coconut.
14. Spread Coconut-Cream Cheese Frosting between layers and on top and sides of cake.
Title: Flan
Ingredients:
- 3/4 sugar
- 2 water
- 4 milk
- 1 vanilla extract
- 2 cinnamon stick
- 1 eggs
- 6 sugar
- 2/3
Instructions:
1. Caramel: Combine sugar and water in a saucepan. Cook over medium-high heat, stirring with a wooden spoon just until sugar dissolves. Then bring to a boil without stirring. Continue cooking to a medium to deep amber color, depending on desired flavor. The deeper the color, the more distinctive the flavor. Be careful not to burn the caramel. Immediately pour caramel into a 9-inch round cake pan, swirling to coat bottom. (Do not use a pan with removable bottom.) Place pan in a roasting pan; set aside.
2. Custard: Preheat oven to 350 degrees Fahrenheit. Heat milk in a saucepan to simmer. Add orange peel and cinnamon stick to milk. Cover and let stand 10 minutes. Return milk mixture to boil.
3. Lightly beat eggs and sugar with vanilla extract in bowl. Remove and discard orange peel and cinnamon from milk with slotted spoon. Gradually whisk hot milk into eggs. Pour custard into the cake pan over the caramel. Place pans in oven. Pour enough boiling water into roasting pan to come halfway up sides of cake pan.
4. Bake 45 to 50 minutes, until knife inserted 2 inches from edge comes out clean. Let stand in water bath 10 minutes. Cool. Cover and refrigerate up to 24 hours.
5. Cut around edge and invert onto a large serving plate.
Title: Spiced Pudding Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 molasses
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 1/2 cinnamon
- 1 1/4 ginger
- 1/2 allspice
- 1/2 nutmeg
- 1/4 salt
- 1 water
- 2/3 brown sugar
- 1 1/2 water
- 1/4 butter
Instructions:
1. In a large bowl, cream 1/2 cup softened butter and sugar until light and fluffy. Add egg and beat well; then beat in molasses.
2. Combine flour, baking soda, spices and salt in a small bowl. Add flour mixture to the creamed mixture alternately with the 1 cup of water, beating well after each addition.
3. Transfer batter to a 9x13" UNgreased baking pan. Sprinkle batter with brown sugar.
4. In a microwave, heat 1 1/2 cups water and 1/4 c butter, until butter is melted. Carefully pour this mixture over the batter in the pan.
5. Bake at 350F for 35-40 minutes or until a toothpick inserted near center comes out clean.
6. Serve WARM. Garnish with a dollop of whipped cream and a sprinkle of cinnamon.
Title: Tiramisu
Ingredients:
- 1/2 granulated sugar
- 2 instant coffee crystals
- 2 rum
- 2 cream cheese
- 1/2 powdered sugar
- 1 vanilla
- 2 1/2 eggs
- 1 flour
- 2 baking powder
- 2 sugar
- 1 milk
- 1 butter
- 1
- 1/2
- 2
Instructions:
1. Chill a medium mixing bowl and beaters.
2. prepare Hot milk cake (recipe below) gease and flour the pan cool for 10 minutes in pan then on a wire rack.
3. for syrup in small saucepan combine granulated sugar,instant coffee and 1/3 cup of water. cook over medium heat and bring to a boil, boil for about 1 miunte then stir in rum remove from heat and let cool.
4. for filling in a medium bowl stir together the cream cheese powder sugar and vanilla. than stir in 2oz of the grated chocolate.
5. next step is to assemble the cake. cut the cake into 3 horizontal layers return on layer to the cake pan brush layer with 1/3 of the syrup and then spread half the filling over the syrup. now add second cake layer, brush 1/3 syrup on the cake layer and the rest of the filling. Now add last cake layer.
6. in the chilled mixing bowl combine whipping cream and coffee liquer. beat with chilled beaters until soft peaks form. spread on top of cake. sprinkle remaining grated chocolate on top. cover and chill for atleast 4 hours.
7. Hot Milk Cake Recipe.
8. grease a 9x9x2 square baking pan set aside. Stir together flour and baking powder.
9. beat eggs with and electric beater until thick (about 4 mins.)Gradually add sugar beat until light and fluffy. add flour mixture and beat until just combined.
10. in a small saucepan heat and stir milk and butter. heat until butter melts, add to batter and beat until combined pour in baking pan.
11. bake at 350 for 20-25 minutes or until toothpick comes out clean. cool on baking rack.
Title: Chocolate Eclair Cake
Ingredients:
- 1 honey graham crackers
- 2 French vanilla instant pudding
- 1 Cool Whip
- 3 milk
- 2 butter
- 3 milk
- 3 vanilla
- 2 powdered sugar
- 1
- 1 1/2
Instructions:
1. Line buttered 9 x 12 dish with graham crackers.
2. Combine pudding mix with milk.
3. Fold in Cool Whip.
4. Pour half of the mixture over crackers.
5. Add second layer of crackers.
6. Add remaining pudding mixture.
7. Add final layer of graham crackers.
8. Over medium heat, melt chocolate glaze except for the powdered sugar.
9. Remove from heat.
10. Beat in 1-1/2 cups powdered sugar.
11. Pour over crackers.
12. Refrigerate overnight.
Title: White Chocolate Coconut Cream Pie
Ingredients:
- 1 coconut
- 1/2 graham cracker crumbs
- 1/4 butter
- 2 milk
- 1 coconut
- 6 granulated sugar
- 3/4 all-purpose flour
- 1/2 butter
- 1 Creme de Cacao
- 2 white chocolate baking squares
- 4 powdered sugar
- 1 Creme de Cacao
- 2 coconut
- 1/2 white chocolate curls
- 1
Instructions:
1. Preheat oven 350 degrees.
2. For the coconut-cracker crust: In a bowl, stir together 1 cup coconut, the graham cracker crumbs, and melted butter. Press onto bottom and side of a 9-inch pie plate. Bake in preheated oven for 10 minutes. Remove from oven; cool.
3. For filling: In a large heavy saucepan, heat milk and 1 cup coconut just to simmering, stirring occasionally.
4. Meanwhile, in a large bowl, combine the egg yolks, granulated sugar and flour. Beat with an electric mixer on medium-high speed until combined. Gradually stir 1 cup of the hot milk mixture into the egg mixture. Stir egg mixture into remaining mixture in saucepan. Cook and stir until mixture comes to a boil. Cook and stir for 2 minutes more.
5. Remove from the heat. Stir in the 2 tablespoons creme de cacao and the 1 tablespoon butter. Cover the surface with clear plastic wrap. Cool.
6. Meanwhile, in a small saucepan, melt white chocolate with the 1 tablespoon cream over low heat, stirring constantly. Spread onto bottom and side of pie crust. Chill in the refrigerator until chocolate is firm.
7. Pour filling into crust. Cover and chill in the refrigerator for at least 2 hours or up to 4 hours.
8. In chilled bowl, beat the 2 cups whipping cream, the powdered sugar, and the 1 tablespoon creme de cacao until stiff peaks form (tips stand straight), if desired. Swirl whipped cream over chilled filling. Cover and chill in the refrigerator for 30 minutes. Garnish with toasted coconut or white chocolate curls.
9. Note: If pie isn't served all at once, top only the pieces to be served with whipped cream. Refrigerate remaining whipped cream and pie separately.
Title: Aalster Vlaai
Ingredients:
- 1 milk
- 400 eggs
- 7 cinnamon
- 2 foelie
- 1
- 45
- 1
Instructions:
1. Cook the milk and add the sugar cubes to the milk.
2. Grate the mastellen (let them be dried out) into the milk.
3. Beat the eggs real good until light colored.
4. Mix the foelie and cinnamon in the eggs and then mix into the milk sugar mixture.
5. Add the candisiroop and mix all till well blended.
6. Pour into an ovensafe dish and bake for 2 hours in an oven between 350 (170-175) Eet Smakelijk, is enjoy your meal!
Title: Broken Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 3/4 walnuts
- 1/2 sugar
- 3/4 butter
- 1/2 vanilla
- 2
Instructions:
1. Combine the flour, walnuts and sugar.
2. Cut in the butter, until mixture is crumbly.
3. Quickly stir in the vanilla and chocolate, being careful not to cream the mixtrue.
4. Press mixture into a 9-inch baking pan.
5. Bake at 350 degrees for about 50 minuts. Cool.
6. Break into pieces and serve.
7. Good served with: Vanilla ice cream and espresso coffee, if desired.
Title: Sweet Peanut Egg Rolls
Ingredients:
- 1 unsalted dry roasted peanuts
- 6 ground cinnamon
- 1 butter
- 2 honey
- 2 phyllo dough
- 8
Instructions:
1. Preheat oven to 400 degrees. Line baking sheet with foil and spray with nonstick cooking spray; set aside. Stir together peanuts, caramel sauce and 1/2 teaspoon cinnamon in small bowl.
2. Stir together butter, honey and remaining cinnamon in small bowl.
3. Lay 1 sheet phyllo on a board (keep remaining dough covered with damp cloth). Spray phyllo with cooking spray and fold in half. Repeat steps for remaining phyllo.
4. Brush phyllo very lightly with butter mixture, then spoon 2 tablespoons peanut mixture along one long edge of dough, leaving about 1/2 inch empty on both sides.
5. Fold in 2 sides, then roll up tightly and place on prepared baking sheet. Repeat with remaining phyllo and butter and peanut mixture. Brush rolls on all sides with any remaining butter mixture. Bake 10 to 12 minutes or until golden brown. Serve with additional warmed caramel sauce for dipping, if desired.
Title: Florentines
Ingredients:
- 1/2 all-purpose flour
- 1/4 baking soda
- 1 salt
- 1/4 butter
- 1/3 margarine
- 2 brown sugar
- 1 light corn syrup
- 1/2 egg
- 1/2 coconut
- 2 vanilla extract
- 1 butter
- margarine
Instructions:
1. Mix flour, baking soda and salt.
2. Cream 1/4 cup butter or margarine.
3. Gradually add brown sugar and beat until light and fluffy.
4. Add corn syrup and egg.
5. Blend well.
6. Stir in flour mixture, coconut and vanilla.
7. Drop by half teaspoonfuls onto greased baking sheets, leaving 2 inches between.
8. Bake at 350 degrees Fahrenheit (180 degrees Celsius) about 10 minutes.
9. Cool on baking sheets for 1 minute.
10. Remove quickly and finish cooling on racks. (If wafer hardens, return briefly to oven).
11. Melt chocolate and 1 tablespoon butter in pan over very low heat, stirring constantly until smooth.
12. Drizzle chocolate over cookies.
Title: Peach Melba for 2
Ingredients:
- 8 vanilla extract
- 1 vanilla ice cream
- 2
- 1/4
Instructions:
1. Combine peaches and peach syrup with vanilla. Cover and refrigerate 4 hours.
2. Scoop ice cream into stemmed dessert dishes.
3. Arrange peach slices around ice cream.
4. Drizzle Melba Sauce.
5. Top with sweetened whipped cream if using.
Title: Coffee Angel Pie With Caramel Raisin Sauce
Ingredients:
- 2 vanilla
- 1/2 salt
- 1/4 cream of tartar
- 1/4 granulated sugar
- 1/2 pecans
- 1/2 coffee ice cream
- 1 vanilla ice cream
- 1 butter
- 3 brown sugar
- 1 evaporated milk
- 2/3 golden raisin
- 1/2 vanilla
- 1 salt
Instructions:
1. Preheat oven to 275F and butter a pie plate very well (I would use a silicone pie plate now).
2. beat together egg whites, vanilla, salt, cream of tartar until soft peaks form.
3. Very gradually, beat in sugar until very stiff peaks form.
4. Spread mixture in prepared pie plate; build up high sides.
5. Bake for one hour; leave oven closed, turn off heat and leave for an additional hour.
6. Remove from oven; cool
7. Pile in scoops of coffee and vanilla ice cream shaped in balls; freeze.
8. Let stand 20 minutes before serving
9. Spoon sauce over just before serving
10. For the sauce: in small saucepan melt butter; stir in brown sugar, milk and salt.
11. Cook, stirring over medium low heat until the mixture boils.
12. Remove from heat; add raisins and vanilla and cool slightly.
Title: Diet Coke Cake
Ingredients:
- 1 Cool Whip Free
- 1 Cool Whip Lite
- 1
Instructions:
1. Preheat oven to temperature on cake mix box.
2. Grease a 9x13 pan.
3. Combine cake mix and Diet Coke in large mixing bowl. Mix according to directions on box. (For example, my favorite brand says to mix at medium speed for 2 minutes!).
4. Pour into 9x13 pan. Bake 5 minutes less than the recommended time on the box. For example, if the box says to bake a 9x13 cake for 28 minutes, bake your Diet Coke Cake for 23. Cake is done when a fork or toothpick inserted in the middle of the cake comes out clean.
5. Cool in pan on wire rack.
6. When cooled, frost with Cool Whip topping.
7. Refrigerate leftovers. (I never have any!).
8. Enjoy!
Title: Heavenly Spiced Cake
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 butter
- 1 vanilla
- 4 eggs
- 3 flour
- 1 baking powder
- 1 baking soda
- 1 ground allspice
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1/2 ground ginger
- 1/8 white pepper
- 1 buttermilk
- 2 baking apples
- 3 butter
- 1/4 brown sugar
- 1 cinnamon
- 1/2 lemons
- 1/4 lime
- 1 cream cheese
- 1/4 butter
- 1 vanilla extract
- 2 confectioners' sugar
Instructions:
1. Preheat oven to 350°F.
2. Cream together butter and sugar, brown sugar until smooth.
3. Add eggs and vanilla, blend for 1 minute.
4. Stir all dry ingredients together.
5. Alternate adding scoops of dry ingredients and buttermilk to the creamed mixture while beating until all ingredients are combined.
6. Blend until there are no lumps.
7. Pour into two 9 inch rounds and bake for~40 minutes, or until inserted toothpick comes out clean.
8. Allow cakes to cool.
9. If you wish to stack the cakes you should cut the rounded tops off with a bread knife once they have cooled so that they will stack flat, save the removed portion for apple filling.
10. To make fried apple filling, scoop a trough into the top of the first cake layer for the apple filling, about 1 inch deep but leave the edges to form a shallow dish or basin in the cake.
11. Save the crumbs from this procedure.
12. Peel and core 2 baking apples.
13. Chop apples and put into a skillet along with 3 T butter, about 1/4 cup brown sugar and 1 tsp cinnamon.
14. Heat on medium heat, stir occasionally to prevent burning but allow the apples to brown slightly (this turns the sugars to caramel).
15. Once the apples have stopped sweating and are caramelized, add the juice from 1/2 lemon or lime and 1/4 cup of apple juice.
16. Remove from heat.
17. Add the cake crumbs until all liquid has been absorbed.
18. Spoon this into the shallow trough on the cake and place the second cake on top.
19. To make frosting, ceam butter and cheese together.
20. Blend in vanilla and add sugar.
21. Once sugar is incorporated turn mixer to high and whip until light and creamy.
22. Frost the top and sides of the cake, sprinkle with additional cinnamon or nutmeg if desired.
Title: Ice Cream Cone Cupcakes
Ingredients:
- 1
- 24
- 1
Instructions:
1. Heat oven to 400°F.
2. Prepare batter for cupcakes per instructions on the box.
3. Pour scant 1/4-cup batter into flat-bottomed ice cream cones so they are a little less than half full, or about half full; if you fill the cones too much, the cakes will not have a nice, round top.
4. Place the cones on a baking sheet and bake for 15 to 18 minutes.
5. Cool and frost, then decorate with sprinkles as desired.
Title: Slow Cooker Poached Raspberry Pears
Ingredients:
- 1/2 caster sugar
- 2 cranberry juice
- 4 pears
- 1 vanilla bean
- 150 frozen raspberries
Instructions:
1. Combine sugar and juice in pot over medium heat.
2. Cook, stirring for 5 minutes till sugar dissolves.
3. Place pears in bowl of 5 litre slow cooker.
4. Pour over syrup.
5. Add the vanilla bean.
6. Cover and turn slow cooker to high.
7. Cook one hour and fifteen minutes, turn halfway through cooking.
8. Add raspberries and cook further 15 minutes.
9. Serve.
Title: Kat's Brownies
Ingredients:
- 3 sugar
- 1 1/2 cocoa powder
- 1 1/2 all-purpose flour
- 2 chocolate chips
- 1 butter
- 1 1/2 margarine
- 6 eggs
- 2 vanilla extract
Instructions:
1. Preheat oven to 325°F.
2. In a large bowl, cream butter, eggs, vanilla and sugar.
3. Add the rest of the ingredients and stir until the mixture is well blended.
4. Spread batter evenly in a parchment lined 11 X 13 inch cookie sheet (for thin brownies) or a 9 X 12 inch cake pan.
5. Bake for 30 to 40 minutes, until a toothpick comes out clean.
6. Cool in pan.
7. Cut into 1 to 2 inch squares.
8. For gift mix purposes, you can layer all the dry ingredients into a large jar and attach a tag. For instructions, cream butter, eggs and vanilla extract. Then mix in jar of ingredients.
Title: Pumpkin Nut Bars
Ingredients:
- 1 pumpkin puree
- 1/2 butter
- 2 margarine
- 2 oats
- 1 brown sugar
- 1/2 wheat germ
- 1/2
- 1
Instructions:
1. Preheat oven to 350. In a large bowl, beat egg whites slightly; add pumpkin and melted butter and beat until smooth.
2. In another bowl combine oats, brown sugar, coconut, wheat germ, and nuts. Fold into pumpkin mixture to form stiff dough.
3. Press dough into a lightly greased 15 1/2" x 10 1/2"-inch jelly roll pan. Bake 40-45 minutes or until golden brown. While still warm, cut into 2" x 3" bars. Serve warm or cool completely.
Title: 7-Up Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 5 eggs
- 3 all-purpose flour
- 2 ReaLemon juice
- 3 vanilla extract
- 3/4 powdered sugar
- 1 milk
- 2 vanilla
- 2
Instructions:
1. Preheat oven 325 degrees F (165 degrees C).
2. Cream butter and sugar together for 15-20 minutes.
3. Add eggs, one at a time, beating 1 minute after each.
4. Add lemon juice and vanilla extract.
5. Fold in flour and 7-up alternately.
6. Pour into well greased and floured bundt pan.
7. Bake 60 -75 minutes
8. For glaze: Mix powdered sugar, 2 tsp milk, 2 tsp vanilla and 2 tsp 7-up.
Title: Substitution for Sweet Chocolate Chips
Ingredients:
- 3 sugar
- 4 butter
- 1
Instructions:
1. If using butter melt or soften first.
2. Mix all ingredients and add to recipe.
Title: Mrs. Fields Pumpkin Harvest Cookies
Ingredients:
- 2 1/4 flour
- 1 pumpkin pie spice
- 1/2 baking soda
- 1 unsalted butter
- 1 1/2 dark brown sugar
- 1 pumpkin puree
- 2 eggs
- 1 vanilla extract
- 10 white chocolate
- 1 pecan halves
- walnuts
Instructions:
1. Preheat the oven to 300 degrees F.
2. In a small bowl, combine the flour, pumpkin pie spice, and baking soda.
3. In a medium bowl with an electric mixer, cream butter and sugar. Beat in eggs, pumpkin and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.
4. Drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 20 to 22 minutes, or until just set. Transfer to wire racks to cool. Note: A friend said she cooked them at 350 degrees for 12-15 minutes to shorten baking time, but I haven't tested that temp/time combo yet.
Title: Perfect Chocolate Frosting (Cake Mix Doctor)
Ingredients:
- 1 half-and-half
- 1/2 butter
- 1 confectioners' sugar
- 2 1/2
Instructions:
1. Place a large mixing bowl full of ice in the kitchen sink.
2. Place the chocolate chips, half and half, and butter in a medium-size saucepan over medium heat.
3. Stir the mixture constantly until the chips and butter melt and the mixture thickens, 5 to 6 minutes. Do not let it boil.
4. Remove the pan from the heat.
5. Whisk the confectioners' sugar into the mixture until it becomes smooth.
6. Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the saucepan.
7. Beat the mixture with an electric mixer set on low speed until the frosting thickens and is satiny and fudgelike in appearance, 4 to 5 minutes.
8. Spread onto the cake of your choice. The frosting will stiffen up as it sets. If it gets too hard to spread, simply place the saucepan back over low heat and stir until it reaches spreading consistency.
Title: Whole Wheat Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 peanut butter
- 1/4 honey
- 1/2 egg
- 1 whole wheat flour
- 1 1/3
- 1
- 1/4
Instructions:
1. In a large bowl mix peanut butter, almond milk and honey.
2. Add egg and mix well.
3. Stir in whole wheat flour and baking powder.
4. Stir in chocolate chips.
5. Preheat oven to 350 degrees.
6. Form small amount of dough into a ball or oval shape and place them on parchment paper lined cookie sheets.
7. Flatten each cookie slightly with the tines of a fork.
8. Bake in preheated oven for 13 to 15 minutes. (If cooking 2 pans at the same time; half way through cooking switch pans in oven for even cooking).
9. Remove to wire rack and cool.
10. Store in air tight container in fridge.
Title: Sugar Cookies
Ingredients:
- 1 shortening
- 1 1/2 white sugar
- 2 eggs
- 2 flour
- 3 1/2 baking powder
- 1 salt
- 1/2 milk
- 4 butter
- 1/2 powdered sugar
- 4 vanilla
- 1 milk
- 2 -4
Instructions:
1. In a large mixing bowl, cream shortening and sugar until light and fluffy.
2. Add eggs and almond extract, mix until well blended.
3. Combine the flour, baking powder, and salt. gradually add to creamed mixture and mix well.
4. Add milk and mix just until blended.
5. Cover and refridgerate, until easy to handle. (Admittedly I am often in a hurry and rush this step, my cookies still turn out well.).
6. On a lightly floured surface roll out dough to approximately 1/4 inch thickness, cut with floured cookie cutters. Place 1 inch apart on ungreased baking sheets.
7. Bake at 400* for 6 - 8 minutes. Do NOT brown. Bottom of cookies should only be lightly golden.
8. Remove from sheets to wire racks to cool completely then frost and decororate.
9. For Frosting cream together butter, vanilla and sugar, then beat in enough milk to achieve a desired spreading consistancy, add food coloring if desired.
Title: Cream Cheese Crostata With Orange Marmalade
Ingredients:
- 1 1/2 cake flour
- 4 1/2 sugar
- 1/2 unsalted butter
- 9 cream cheese
- 1 mascarpone cheese
- 3/4 sugar
- 1/2 sugar
- 1 orange marmalade
- 2/3
- 1/2
Instructions:
1. For crust:
2. Mix flour and sugar together on work surface and make a well in center of mixture. Add egg yolk and scatter butter cubes over flour mixture. Using your hands, gently mix the ingredients together until well blended and dough forms. Flatten into disk, wrap in plastic, and chill at least 1 hour or overnight.
3. Preheat oven to 400°F and spray 9-inch tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack.
4. For filling:
5. Beat cream cheese, mascarpone, and sugar in medium bowl until smooth. Spread evenly in cooled crust and chill 1 hour.
6. Spread marmalade (I let it come to room temperature first) evenly over filling and sprinkle almonds over.
7. Can be made 1 day ahead; cover and chill.
Title: Rugelach
Ingredients:
- 1 butter
- 2 flour
- 1 sour cream
- 3/4 granulated sugar
- 3/4 ground cinnamon
- 1 walnuts
- 3/4 butter
- 1/4
Instructions:
1. Cut butter into flour using 2 knives.
2. In separate bowl, beat egg yolk and sour cream.
3. Mix well and then add flour mixture. Once again, mix well.
4. Divide dough into 3 parts, cover with plastic wrap and refrig. at least 3 hours.
5. Prepare filling by combining sugar, cinnamon, and walnuts. Preheat oven to 375.
6. Working with one portion of dough at a time, roll into a circle approximately 1/8 inch thick.
7. Brush with melted butter and spread 1/3 of the filling mixture on each portion.
8. Cut each circle into 16 wedges (like a pizza). Roll, starting at large end.
9. Place on greased cookie sheets.
10. Bake 15 minutes or until lightly browned.
11. Cool. Sprinkle with powdered sugar.