lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Curd Tarts
Ingredients:
- 5 lemons
- 12 coconut oil
- 4 eggs
- 4 honey
- 235 lemons
- 4 coconut oil
- 100 egg
- 50 vanilla extract
- 50 honey
- 1 raspberries
- 1
Instructions:
1. Preheat the oven to 160C/320°F.
2. Combine all the ingredients for the crust in a large bowl and mix well, then set aside.
3. Grease 8 cupcake tins with coconut oil, then press in the pastry mixture. Push the mixture to the bottom of each tin, then up the sides. The pastry should be about 1/4 cm thick.
4. Bake for 30-40 minutes.
5. Meanwhile start making the lemon curd. Add all of the ingredients, except for the coconut oil, to a sauce pan and heat over a high heat mixing constantly.
6. Once everything is well combined and the mixture has started to bubble, reduce the heat to low/medium and add in the coconut oil. Continue whisking continuously.
7. When the mixture has thickened, place in a strainer to remove any lumps then refrigerate.
8. Once the pastry cases are cooked, leave them out until completely cooled, then fill each of them with lemon curd and serve.
Title: Christmas Strawberries
Ingredients:
- 2 strawberry gelatin
- 1 sweetened condensed milk
- 2 flaked coconut
- 2 vanilla extract
- 1/2
- 1/4
- 2
Instructions:
1. Blend together the gelatin and condensed milk.
2. Add coconut and vanilla; mix well and refrigerate until chilled.
3. Roll into small balls and shape into strawberries; roll in red sugar crystals.
4. Dip fat end into green sugar crystals.
5. Place an almond sliver into the fat end for a stem.
6. To prevent hardening, store in an air tight container until ready to serve.
Title: Prize-Winning Coconut Cake
Ingredients:
- 1/2 margarine
- 1 sweetened flaked coconut
- 1 water
- 3 milk
- 1/3 Cool Whip
- 1 1/3 coconut
- 1
Instructions:
1. Pour melted margarine in a 9 x 13 inch cake pan.
2. Sprinkle 1 cup coconut over margarine.
3. Prepare cake mix according to directions on box and pour over the coconut.
4. Bake at 350 degrees for 30- 35 minutes, until cake tests done.
5. Remove from oven, immediately pour cold milk over hot cake.
6. Let cool completely.
7. Spread cool cake with Cool Whip and top with additional coconut if desired.
8. Store in refrigerator.
Title: Navajo Style Peach Crisp
Ingredients:
- 7 sugar
- 1 flour
- 1/4 lemon juice
- 2 flour
- 1 yellow cornmeal
- 2/3 sugar
- 2/3 salt
- 1 butter
- 2/3 pine nuts
- 1/2
Instructions:
1. Preheat the oven to 375°F Butter an 10 x 8-inch baking dish.
2. To prepare filling, combine peaches, sugar, flour and lemon juice in a large bowl. Use your hands to mix it well so no little flour remain. Spread fruit mixture evenly in pan.
3. To prepare topping, combine flour, cornmeal sugar and salt in a medium bowl. Using your fingers or the paddle attachment of a mixer, work butter into ingredients so the mixture until mixture resembles coarse crumbs. Mix in pint nuts.
4. Cover evenly with topping. Set pan on a baking sheet to catch any juices that spill over. Bake 45 minutes, or until the filling is bubbling and tender to a fork and the topping is golden in color.
Title: Bavarian Custard
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 1 milk
- 1 sour cream
- 1 low-fat vanilla yogurt
- fresh blackberries
- of fresh mint
Instructions:
1. In medium bowl place instant pudding. With wire whisk, stir in milk until mixture is smooth and slightly thickened.
2. Add sour cream and yogurt; whisk until smooth.
3. Cover; refrigerate at least 2 hours.
4. Spoon custard into 6 individual dessert dishes and top with assorted berries.
Title: Chocolate Bread and Butter Pudding
Ingredients:
- 6 butter
- 50 chocolate chips
- 1/3 eggs
- 2 milk
- 2 sugar
- 1/4 sherry wine
- 1/4 vanilla
- 1
Instructions:
1. Cut crusts from bread.
2. Butter and bread, cut into triangles and layer with chocolate in a ovenproof dish.
3. Beat eggs, milk, sugar, sherry and vanilla together and pour over the bread.
4. Leave to stand for 15 minutes to fully absorb liquid.
5. Heat oven to 160 C.
6. Bake for 30 minutes until golden and set. Dust with icing sugar to serve. Hope it tastes good.
Title: Award Winning Strawberry Cake
Ingredients:
- 1 egg
- 1 sugar-free strawberry gelatin
- 1 boiling water
- 1 sugar-free instant vanilla pudding mix
- 1 skim milk
- 1 fat-free cool whip
- 1 fresh strawberries
- 1
- 3
Instructions:
1. Mix the cake mix, soda, & egg until smooth (as directed on box).
2. Spray a 9X13 Pan with PAM. Pour cake in pan and bake as directed.
3. Meanwhile mix the boiling water and jello together set aside and let cool (DO NOT let set up!).
4. Mix the pudding mix & milk let set in fridge 10 min until thick. Fold in the cool whip.
5. When Cake is done let cool. Poke holes in cake pour over jello mixture.
6. Ice with pudding/cool whip mixture.
7. Thinly slice strawberries layer on top.
8. This is 3 pts per servings on Weight Watchers for a huge serving.
Title: Wilton Buttercream Icing
Ingredients:
- 1/2 vegetable shortening
- 1/2 butter
- 1 vanilla extract
- 4 confectioners' sugar
- 2 milk
Instructions:
1. In large bowl, cream shortening and butter with electric mixer.
2. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
3. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry.
5. Add milk and beat at medium speed until light and fluffy.
6. Keep bowl covered with a damp cloth until ready to use.
7. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
8. NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.
Title: Keto Chocolate Peanut Butter Fudge
Ingredients:
- 1 butter
- 8 cream cheese
- 1 peanut butter
- 1/4 cocoa powder
- 1/2 Splenda granular
- 1/2 vanilla
Instructions:
1. Put first 3 ingredients in a microwave safe bowl, and microwave until butter is melted.
2. Whisk together until well combined.
3. Add remaining ingredients and whisk until smooth.
4. Pour into a foil-lined 8x8 pan, and refrigerate until set.
5. Cut into 64 one-inch pieces.
Title: Fruitcake Sauce
Ingredients:
- 1 light brown sugar
- 1 1/2 butter
- 1/2 margarine
- 1 1/2 flour
- 2 cold water
- 1/2 cider vinegar
- ground nutmeg
Instructions:
1. Cut in butter to brown sugar.
2. Add flour and mix well.
3. Blend in water.
4. Cook until thick.
5. Add vinegar and nutmeg.
6. Serve warm.
Title: Passover "pb & J" Flourless Almond Butter Cookies
Ingredients:
- 1 almond butter
- 1 sugar
- 1 egg
- 1 vanilla
- 1/4 salt
- 24
Instructions:
1. Mix all ingredients together in a large bowl until well-blended.
2. Use a teaspoon to scoop out a smallish amount.
3. Roll into balls and place on parchment-covered baking sheet.
4. Carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam.
5. Balls should resemble a bird's nest.
6. With another, clean spoon (we always keep our jams pareve and nut-free - you never know who might be stopping by!), scoop 1/4 to 1/2 a teaspoon of jam or jelly and slide it into the "nest".
7. Repeat until all "nests" are full.
8. Bake at 350 degrees for 10-12 minutes.
9. Allow to cool & solidify before peeling from parchment.
10. Finish cooling on wire rack before serving.
Title: Pistachio and Cherry Wedding Cakes
Ingredients:
- 2 unsalted butter
- 1 powdered sugar
- 2 vanilla extract
- 1 salt
- 1 unsalted shelled pistachio
- 1 dried tart cherries
- 3 1/3 cranberries
- 1 2/3 cake flour
- all-purpose flour
Instructions:
1. Preheat oven to 350 degrees.
2. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in all flour (do not overmix dough).
3. Shape dough by generous tablespoonfuls into football-shaped ovals. Place on prepared baking sheets, spacing 1" apart. Bake cookies, one sheet at a time, until bottoms just begin to brown, about 16 minutes. Cool cookies on sheets 10 minutes before coating.
4. Pour generous amount of powdered sugar into medium bowl. WOrking with 5-6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again, cool completely.
5. Can be made 4 days ahead. Store airtight at room temperature.
Title: Abigail's Cobbler
Ingredients:
- 1 flour
- 1 sugar
- 1 milk
- 1/2 butter
- 1/2 baking powder
- 29
Instructions:
1. Pre-heat oven to 350f or 325f if using glass pan.
2. Melt Butter.
3. Mix Dry ingredients.
4. Add milk and melted butter to dry ingredients.
5. Pour batter into pan.
6. Put fruit on top.
7. Bake for 30 minutes.
8. Serve warm with vanilla custard/pudding or thickened cream.
Title: Starlight Mint Delights
Ingredients:
- 3 flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 sugar
- 1/2 brown sugar
- 2 eggs
- 2 water
- 1 vanilla
- 36 pecan halves
- 74
Instructions:
1. Cream the butter and sugars.
2. Blend in the eggs, water, and vanilla.
3. Add the flour, salt, and baking soda.
4. Refrigerate at least 2 hours.
5. Cut the mints in half.
6. Roll chilled dough into 1 tbs balls.
7. Place a half mint in the middle of each dough ball and press down; envelope the mint in the dough.
8. Place the cookies on a greased baking sheet 2 inches apart (these will flatten out as they cook).
9. Press a pecan half into the top of each cookie.
10. Bake 10-12 minutes at 375 degrees.
Title: Graham Cracker Crust
Ingredients:
- 1 1/2 graham crackers
- 1/3 white sugar
- 6 butter
- 1/2 ground cinnamon
Instructions:
1. Mix graham cracker crumbs, sugar, melted butter, and cinnamon until well blended.
2. Press mixture into an 8 or 9 inch pie plate.
3. Bake at 375 for 7 minutes.
4. Cool.
5. If recipe calls for unbaked pie shell, just chill for 1 hour.
Title: Super Simple Butterscotch Sauce
Ingredients:
- 1/3 evaporated milk
- 2/3
Instructions:
1. Heat the evaporated milk in a medium, heavy-duty saucepan over medium heat just to a boil; remove from heat.
2. Add butterscotch morsels; stir until smooth.
3. Return to heat.
4. Stirring constantly, bring mixture just to a boil.
5. Cool to room temperature. Stir before serving.
Title: Mock Tapioca Pudding
Ingredients:
- 2 milk
- 1/4 sugar
- 1/4 egg
- 1 vanilla extract
- 1 maraschino cherry
Instructions:
1. In a small bowl, with electric mixer at high speed, beat egg white until soft peaks form.
2. Gradually beat in 2 tablespoons of the sugar, and beat until stiff peaks form.
3. Cover and set aside.
4. In a medium saucepan, mix together milk, 2 tablespoons of the sugar and egg yolk.
5. Heat to a rapid boil, while stirring constantly.
6. Slowly sprinkle in cereal, while continuing to stir briskly.
7. Return to a boil.
8. Reduce heat and simmer for 8 minutes or until thickened, stirring occasionally.
9. Transfer beaten egg whites to a medium size mixing bowl.
10. Slowly pour hot mixture over egg whites, while stirring with a whisk.
11. Stir in vanilla.
12. Spoon pudding into 4 dessert dishes.
13. Chill until serving time.
14. Garnish with whipped topping and cherries if desired.
Title: Nut-Glazed Cake
Ingredients:
- 3 butter
- 1/3 brown sugar
- 1 water
- 1/4 walnuts
- 1 vegetable shortening
- 1/2 sugar
- 1 1/4 eggs
- 2 flour
- 1 3/4 baking soda
- 3/4 salt
- 1 buttermilk
- 1 heavy cream
- 1
Instructions:
1. Melt butter in the bottom of a 9 inch square cake pan, and mix in the brown sugar and water. Sprinkle the chopped walnuts over the mixture.
2. Melt the chocolate in a bowl set over a pan of simmering water. Remove from heat when melted, and let cool for just a few minutes, stirring to prevent it from hardening.
3. In a separate bowl, cream the shortening with sugar until fluffy. Add eggs, one at a time, beating after each. Beat in the melted chocolate. Sift the flour, baking soda, and salt. Blend the dry ingredients into the creamed mixture, alternating with the milk. Spoon the batter over the walnuts in the cake pan.
4. Bake at 350 F for about 50 minutes, or until a toothpick inserted in center comes out clean. Let cool 5 minutes. Turn cake out onto a serving plate. Serve warm with whipped cream.
Title: Lemon and White Chocolate Mousse Parfaits With Strawberries
Ingredients:
- 5 sugar
- 1/2 fresh lemon juice
- 1/2 lemon peel
- 4 salt
- 1 heavy whipping cream
- 3 white chocolate baking bar
- 3 1/2 strawberries
- 5
Instructions:
1. Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
2. Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
3. Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
4. Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
5. Spoon strawberries over top of each parfait, if desired, and serve.
Title: Rum Mocha Chocolate Sauce
Ingredients:
- 1/4 butter
- 1 granulated sugar
- 1/2 dark rum
- 2 heavy cream
- 1 salt
- 1/8 dry instant coffee
- 1 vanilla extract
- 1
Instructions:
1. In a medium-size heavy saucepan over low heat melt the butter.
2. Add the sugar, cocoa, rum, heavy cream, and salt.
3. Stir over moderate heat until the mixture comes to a boil.
4. Add the instant coffee and stir to dissolve.
5. Reduce the heat and let simmer for 5 minutes.
6. Remove from the heat and stir in the vanilla.
Title: Sugar Cookies
Ingredients:
- 1 powdered sugar
- 1 sugar
- 1 butter
- 1 vanilla
- 1 eggs
- 2 flour
- 4 1/4 salt
- 1 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Cream sugars, oil, butter, vanilla, and beaten eggs. Add dry ingredients. Form into small balls and flatten with glass dipped in sugar.
2. Bake 350 degrees for 10 minutes. Cool on pan a little before removing.
Title: Cream Cheese Pecan Icing
Ingredients:
- 2 cream cheese
- 8 butter
- 16 confectioners' sugar
- 1 vanilla
- 1 pecans
- 1 cinnamon
Instructions:
1. Let cream cheese and butter soften a bit.
2. Blend everything but pecans in the food processor.
3. Add nuts and cinnamon.
Title: Aunt Mary's Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1 vanilla
- 2 3/4 confectioners' sugar
Instructions:
1. Cream together butter, cream cheese, and sugar.
2. Mix in vanilla.
Title: Chocolate-Honey Swirl Cake
Ingredients:
- 1 3/4 flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 cinnamon
- 1/4 clove
- 1/4 allspice
- 1/2 honey
- 1/2 white sugar
- 3/4 brown sugar
- 1/4 eggs
- 2 vanilla
- 2 flour
- 1/2 salt
- 1/4 baking soda
- 1 1/2 baking powder
- 1/3 white sugar
- 1/4 brown sugar
- 1/2 eggs
- 1 1/2 vanilla
- 1 chocolate
- 1/2
- 2
- 1
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Generously grease a 10-inch tube pan.
3. For the honey batter; in a bowl mix together all the dry ingredients (up to and including the allspice).
4. Using a whisk or electric mixer, blend in the oil, honey, white and brown sugar, eggs, vanilla, cooled tea and orange juice; mix well until smooth; set aside.
5. For the chocolate batter; in another large bowl combine flour, cocoa, salt, baking powder and baking soda; using a whisk or electric mixer, blend in white and brown sugars, oil, eggs, vanilla and flat Coke-Cola drink; mix until well blended and smooth.
6. Mix in the chocolate chips (if using).
7. Pour the honey batter into the prepared tube pan, then top with the chocolate batter.
8. Bake for about 55-60 minutes, or until the cake tests done.
9. Cool about 10 minutes in pan then remove to a serving plate.
10. While the cake is still warm sprinkle with grated chocolate and allow to melt.
Title: Sour Cream Christmas Cookies
Ingredients:
- 1 shortening
- 2 sugar
- 3 eggs
- 3 vanilla
- 1/2 sour cream
- 5 -6 flour
- 1 baking powder
- 1/2 cream of tartar
- 1 salt
Instructions:
1. Cream first four ingredients.
2. Add sour cream, then dry ingredients.
3. Refrigerate dough (not necessary but helpful).
4. Roll and cut 1/8".
5. Bake at 375 degrees for 10-12 minutes.
Title: Melba
Ingredients:
- 24 skim milk
- 4 low-fat sour cream
- 1 eggs
- 4 butter
- 200 margarine
- 1 powdered sugar
- 3 rum
- 1 vodka
- 1/2 brewed coffee
- 2 sugar-free orange gelatin
Instructions:
1. Line a spring form pan with foil and place Nilla wafers so that the bottom is covered. Reserve half of the wafers for later.
2. Combine the cream and eggs. Bring the milk to a simmer and add the cream/egg mixture. Keep heating until the milk curdles and starts looking like cottage cheese. Place aside to cool.
3. With a mixer, combine the sugar and margarine. Add the milk/cream mixture and beat until you get everything well combined. Add the rum or vodka.
4. Divide the mixture in half. Add cocoa to one half.
5. Place on top of the Nilla wafers first the dark, then the light milk/cream mixture.
6. Soak the remaining wafers in coffee for a second and place on top of the mixture.
7. Prepare gelatin according to directions and let sit in the fridge until it's set enough to place on top of the soaked Nilla wafers.
8. Put back into fridge until gelatin and milk/cream mixture is all set and well chilled.
9. *You can put strawberries on top of the wafers before adding the gelatin. It's a nice taste and looks pretty.
Title: Delicious Living's Compote of Plums/Pluots W/ Fresh Ginger
Ingredients:
- 6 plums
- 1 1/2 butter
- 2 orange blossom honey
- 1 ginger
- 1/8 ground cardamom
Instructions:
1. Rinse plums and slice into wedges about ¾-inch thick at their widest part.
2. In a 10-inch skillet over medium-high heat, melt butter with *honey, grated ginger and ground cardamom. *Note: If using orange blossom water, stir it in at the end when you remove the pan from the burner.
3. When the mixture is saucy, add plums.
4. Increase heat and cook, moving fruit around pan about every 20 seconds so that cut surfaces take on some color and juices begin to flow, 2–3 minutes.
5. Stop cooking when juice just coats fruit.
6. Remove from heat and transfer to a serving bowl, scraping in all pan liquid.
7. Serve warm or cool.
Title: Jelly & Jam Thumbprint Cookies
Ingredients:
- 1/2 margarine
- 1/4 brown sugar
- 1 egg
- 1/2 vanilla extract
- 1 all-purpose flour
Instructions:
1. Preheat oven to 300 degrees F.
2. Grease cookie sheets.
3. Separate egg, reserving egg white.
4. Cream margarine, sugar, and egg yolk.
5. Add vanilla, flour and salt, mixing well.
6. Shape dough into balls.
7. Roll in egg white, then nuts.
8. Place on cookie sheets about 2 inches apart.
9. Bake for 5 minutes.
10. Remove cookies from oven.
11. With thumb, dent each cookie.
12. Put jelly or preserves in each thumbprint.
13. Bake for another 8 minutes.
Title: Chocolate Mint Crackle Cookies
Ingredients:
- 1 1/2 flour
- 1 1/2 baking powder
- 1 1/2 butter
- 6 granulated sugar
- 1 eggs
- 2 vanilla
- 1 1/2 powdered sugar
- 1/4
- 1
Instructions:
1. Combine flour, baking powder, and 1/4 tsp salt; set aside.
2. Melt 1 cup of chocolate chips; stir until smooth.
3. Beat butter with a mixer on medium speed for 30 seconds.
4. Beat in granulated sugar until combined.
5. Beat the melted chocolate into the creamed mixture, then add eggs, vanilla and mint extract.
6. Stir flour mixture and remaining chocolate chips into chocolate mixture.
7. Wrap dough in plastic wrap and freeze for 30 minutes or until easy to handle.
8. Preheat oven to 350°F.
9. Shape dough into 1 inch balls; roll balls in powdered sugar.
10. Place balls 2 inches apart on ungreased cookie sheets.
11. Bake for 10-12 minutes.
12. Cool on cookie sheets for 2 minutes.
13. Remove from cookie sheets and cool completely on cooling racks.
14. Preparation time does not include chilling time.
Title: Apple Cake
Ingredients:
- 1 cinnamon
- 3 eggs
- 1 1/2 self rising flour
- 2 milk
- 3/4 butter
- 2 -3 apples
- 3/4
Instructions:
1. Add the cinnamon to the flour and sift into a bowl.
2. Cream butter and sugar until light and soft.
3. Beat in one egg then add a tbsp of flour and beat in another egg.
4. Repeat this once more then fold in two thirds of the remaining flour.
5. Stir in the milk then fold in the last of the four.
6. Grease a large glass baking dish.
7. Spread half the batter in the bottom, distribute the apple slices over it and cover with the rest of the batter.
8. Bake in the oven at 350 for 15 min and reduce heat to 325. Continue baking for 30 min until golden brown and firm to the touch.
Title: Best-Ever Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 2 butter
- 1 margarine
- 5 eggs
- 1 vanilla
- 2 powdered sugar
Instructions:
1. Preheat oven to 350, and spray a 10-inch bundt pan with cooking spray.
2. Combine cake mix and pudding in a mixer bowl.
3. Add sour cream, butter, eggs and vanilla.
4. Beat on low speed until blended, scraping bowl as you go.
5. Fold in chocolate chips.
6. Batter will be quite thick (mousse-like).
7. Pour into bundt pan and bake 1 hour.
8. Let cool in pan 10 minutes, then turn out onto rack and cool completely.
9. Top with powdered sugar if desired.
Title: Flaky Pie Crust
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1 sugar
- 1/2 salt
- 1/2 vegetable shortening
- 1/2 margarine
- 1/3
Instructions:
1. Measure out flour, sugar and salt in a bowl, and place in freezer.
2. Cube butter and shortning into 1/2 inch cubes and place in freezer as well, for up to 30 mintues.
3. Combine the chilled fats to the bowl of flour/sugar/salt, and pinch together with your fingers to combine, until mixture is about the size of small peas. You can also use a pastry cutter, but I find my hands work even better.
4. Slowly drizzle ice water over the top and gently knead until no dry patches remain.
5. Try to press the dough together with your fingers, and it should hold together.
6. If not, sprinkle some more ice water, and knead a tiny bit more.
7. The dough should look rather rough, not smooth like bread or pizza dough.
8. Divide in half and press each half into a round flat disk, wrap in plastice wrap.
9. Refrigerate disks for at least 30 mintues, (or up to several days) before rolling out pie.
10. Roll out the dough.
11. If dough has been chilling for longer than 30 minutes, let it stand at room temperature until pliable enough to roll.
12. Flour your work surface and roll out dough, working from the middle out, in all directions.
13. Roll out dough 3-4 inches larger than your pie pan so you can cover the entire bottom and create a rim.
14. Roll dough over your pin, and transfer to your pie pan.
15. Trim any excess dough, leaving about 3/4 inch around the edge.
16. Follow the instrucitons what whatever pie you will be making.
17. The second half of the dough can be used for another pie, or to top this one!
Title: Easy Golden Pineapple Cake
Ingredients:
- 1 sugar
- 1 whole wheat flour
- 1 baking soda
- 1 egg
- 1/2 vanilla
- 1/2 cinnamon
- 10 crushed pineapple
- 1/2
Instructions:
1. Preheat oven to 350.
2. Mix all ingredients together well (but gently) in a large bowl.
3. Grease an 8 inch square pan.
4. Pour batter into pan.
5. Bake for 38 minutes, until dark golden brown. Enjoy!