lumicero/recipes-ing2inst huggingface dataset:
Title: Mounds Coconut Cream Pie
Ingredients:
- 2/3 granulated sugar
- 1/3 cornstarch
- 2 flour
- 1/4 salt
- 3 eggs
- 3 milk
- 1 butter
- 2 vanilla
- 1 1/4 coconut
- 1 coconut
Instructions:
1. Combine the first 6 ingredients in a saucepan.
2. Slowly bring to a boil whisking constantly.
3. Continue to boil for 1 minute.
4. Remove from heat.
5. Stir in butter, vanilla, and coconut.
6. Pour into prepared crust.
7. Cover with plastic wrap and chill for at least 8 hours in the fridge.
Title: Chocolate Macaroon Rice Pudding
Ingredients:
- 3 unsweetened coconut milk
- 14 sweetened condensed milk
- 1 milk
- 1 flaked coconut
- 8 coconut
- 2
Instructions:
1. Combine rice, coconut milk, condensed milk and milk in 2-quart saucepan.
2. Cook over medium heat until thick and creamy, 20-25 minutes, stirring frequently.
3. Remove from heat.
4. Add chocolate and coconut, stirring until chocolate is melted.
5. Garnish with toasted coconut and shaved chocolate, if desired.
Title: Tammy's Fried Pie Pastry
Ingredients:
- 5 flour
- 1 salt
- 1 cold water
Instructions:
1. Combine flour and salt in a large mixing bowl.
2. Cut in shortening (suggested to cut in half then add in the other half because it makes the pastry both tender and flaky) until it resembles coarse meal.
3. Add in water, stirring with a fork until mixture is moistened.
4. Adjust water as needed, noting that this crust should be more dry than pie crust since it will be fried; form dough into a ball and chill 1 hour, until ready to use(Usually made with Our Family Fried Pies.Recipe #214574).
5. Roll out a ball of pastry about the size of a golf ball.
6. Spoon 1 heaping tablespoon of fruit filling on 1/2 of pastry circle leaving about a half inch edge.
7. Fold over and seal with a fork.
8. ***Pies may be frozen at this point.
9. Fry frozen or thawed pies in a skillet of hot oil(preferred Crisco at 375 degrees in cast iron skillet) until golden brown.
10. Remove to a paper towel lined plate.
11. Can be eaten as is (preferred)or sprinkle with powdered sugar, lightly.
12. Enjoy! ;).
Title: Cream Cheese Candy Cane Cookies- Pillsbury
Ingredients:
- 1/4 butter
- 3 cream cheese
- 1 egg
- 1
- 1/4
Instructions:
1. Preheat oven to 350.
2. In large bowl, combine butter, cream cheese, egg; blend well.
3. Add cake mix; mix until well blended.
4. Divide dough in half.
5. Add coloring to half of dough; blend well for even red color.
6. For each cookie, measure 1 teaspoon white and 1 teaspoon red dough.
7. Roll out each into 4 inch ropes.
8. Place ropes side by side.
9. Lightly roll together; twist.
10. Place 2 inches apart on ungreased cookie sheet; shape each to resemble a candy cane.
11. Bake at 350 for 7 to 9 minutes.
12. Immediately remove from cookie sheets.
Title: Caramel Frosting
Ingredients:
- 1/3 margarine
- 1 brown sugar
- 1/4 milk
- 2 1/4 powdered sugar
Instructions:
1. Melt margarine in saucepan over low heat.
2. Add brown sugar. Cook and stir lover low heat for 2 minutes.
3. Stir in 1/4 cup milk. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Cool to lukewarm, or until the hand can be held comfortably on the bottom of the pan.
4. Stir in powdered sugar, 1/2 cup at a time. Beat until smooth and creamy. If frosting becomes too thick to spread easily, beat in a little milk, about 2 teaspoons at a time.
Title: Christmas Mini Choc Puddings
Ingredients:
- 350 brandy
- 1 dark cooking chocolate
- 200 white chocolate
- 150
Instructions:
1. Rougly chop the pudding and put the chopped pudding and brandy in a food processor and process in short bursts until the pudding resembles fine bread crumbs.
2. Roll teaspoons of the mixture into small balls.
3. Using a fork dip the individual balls into the dark chocolate mixture and place on a baking tray lined with baking paper.
4. Allow to set before proceeding with the white chocolate.
5. TO DECORATE : Use the melted white chocolate to drizzle over the puddings to resemble a custard sauce and use red cachous on top of each one to resemble a cherry.
6. Allow to set at room temperature for one hour before serving.
Title: Apple Batter Pudding
Ingredients:
- 4 apples
- 2 sugar
- 2 plain flour
- 100 salt
- 1/4 egg
- 1 milk
- 250 golden syrup
- 8 evaporated milk
- 0.5
Instructions:
1. Preheat the oven to 220C/425°F.
2. Make the batter by sifting the flour into a bowl with the salt, make a well in the centre and add the beaten egg and half of the milk.
3. Whisk for a minute or two until no lumps remain then stir in the rest of the milk.
4. Put the cooking fat into an oven proof dish and heat in the oven for 5 minutes.
5. Working quickly, spread the apples evenly in the dish and pour over the batter mixture.
6. Bake for 30-40 minutes until browned and well risen.
7. Serve immediately with lashings of syrup and evaporated milk.
8. Tip: Place the jar of syrup in a bowl of hot water and it should be easier to manage.
Title: Creamy Chocolate Frosting
Ingredients:
- 3 butter
- 3 baking chocolate
- 3 powdered sugar
- 1/4 salt
- 1/2 milk
- 1 vanilla
Instructions:
1. Melt butter in small sauce pan. Add chocolate and stir constantly over very low heat until melted.
2. Pour into a small mixing bowl. Add the remaining ingredients. Beat until well blended.
3. Chill until spreading consistancy.
Title: Apricot Thumbprint Cookies
Ingredients:
- 3/4 butter
- 3/4 margarine
- 4 granulated sugar
- 1 cream cheese
- 1 egg
- 2 1/4 lemon juice
- 3/4 flour
- 1 baking powder
- powdered sugar
Instructions:
1. Preheat oven to 350°.
2. Combine butter, sugar and cream cheese; mix until well blended.
3. Blend in egg and lemon juice; mix well.
4. Add flour and baking powder; mix well.
5. Chill at least 3 hours.
6. Shape into 1" balls.
7. Place on ungreased baking sheet; make indentation in center with your thumb or the back of a spoon.
8. Fill indentation with 1 tsp (approximately) of apricot preserves.
9. Bake for 15 minutes; remove from cookie sheet to cool.
10. Dust with powdered sugar.
Title: Pate Sucree (Sweet Pastry Dough)
Ingredients:
- 1/2 butter
- 1/4 powdered sugar
- 1 1/2 eggs
- 2 cake flour
Instructions:
1. A note on ingredients: If you do not have Cake Flour, you can make some. For every cup of Cake Flour needed, scale out 120g (1 cup) of All Purpose Flour and substitute 15g (2 tablespoons) of All Purpose Flour with 15g (2 tablespoons) of Corn Starch. Sift the mixture so that the All Purpose Flour and Corn Starch are evenly distributed. The Corn Starch lowers the protein content of the mix and makes for a more tender dough. To yield 75g (1.5x) Eggs, crack two large Eggs into a bowl, beat them gently with a fork to combine the yolks and the whites, and scale out the 75g.
2. Place the room temperature Butter and Powdered Sugar in an electric mixer fitted with a paddle attachment. Cream the ingredients until they are completely smooth.
3. With the mixture on medium speed, slowly add the eggs. Continue mixing until the ingredients are once again completely smooth and homogeneous. At this point, a properly mixed dough should have the appearance of mayonnaise.
4. Chef's Note: As with the Butter, room temperature Eggs are best. Adding cold Eggs or adding all of the Eggs at once may cause the dough to "break" (i.e. the dough will appear curdled as the Butter & Sugar float in the Eggs).
5. Add the Cake Flour in two additions and mix until all of the ingredients are fully combined, but do not over-mix.
6. Chef's Note: The final dough should have a smooth, shiny appearance. There should be no visible sports of unmixed Flour or Butter.
7. Rest the dough wrapped in plastic wrap in the refrigerator for at least 30 minutes before rolling.
8. Storage: The dough can be refrigerated for a couple of weeks or frozen for several months. The dough should be tempered but still chilled before rolling.
9. Bake times for Pate Sucree will vary by recipe and filling. Bake an unfilled 8"/9" tart shell at 350 degrees Fahrenheit (177 degrees Celsius) for approximately 25 - 30 minutes or until it is lightly browned throughout.
Title: Lemon Creme Brulee
Ingredients:
- 2 lemons
- 1 1/3 heavy whipping cream
- 1 cinnamon stick
- 4 sugar
- 1/3 sugar
- 1 salt
- 1 ground cinnamon
- 1/4
Instructions:
1. Preheat oven to 325. From lemons, remove 6 strips peel (3"by 1" each)and squeeze 3 tablespoons juice.
2. In 1-quart saucepan, heat cream, cinnamon stick, and lemon peel over med.-high heat just until simmering. Remove saucepan from heat;cover and let stand 15 minutes.(Cream will develop a thin skin on top;whisk in when mixing into egg yolks.) Remove cinnamon stick and lemon peel;discard.
3. In large bowl, with whisk or fork, beat egg yolks, 1/3 cup sugar, and salt until blended.Whisk for one minute(you don't want it to be grainy from the sugar, it should be smooth)Beat in warm cream mixture and lemon juice. Pour custard in six 3-oz. broiler safe ramekins or custard cups.
4. Place ramekins in 13"by9" baking pan,carefully pour boiling water into baking pan to come halfway up sides of ramekins. Bake 35 to 40 minutes or just until set (mixture will still be slightly soft in center). Remove ramekins from baking pan; cover and refrigerate at least 2 hours or until well chilled.
5. Up to 4 hours before serving, preheat broiler. In small bowl, combine cinnamon and remaining 1 tablespoon sugar. Sprinkle tops of chilled custards with sugar mixture.
6. Place ramekins on cookie sheet. Place cookie sheet with ramekins in broiler at closest position to source of heat and broil 1 to 2 minutes until sugar melts and browns slightly. Serve immediately or refrigerate up to 4 hours. If not served within 4 hours, sugar topping will lose its crispness.
Title: Buttercream Frosting (Decorator’s Icing)
Ingredients:
- 1 vegetable shortening
- 1 salt
- 1 vanilla
- 2 confectioners' sugar
- 1/2 water
Instructions:
1. In large mixing bowl, beat together shortening and salt. Gradually add vanilla, confectioner’s sugar and water. Beat constantly until fluffy. (Icing will be stiff.) Cover bowl with a damp cloth while using so it doesn’t dry out. Food coloring or color paste may be added to match wedding colors.
2. Use a decorator bag and tips to pipe desired shapes onto cookies. Use writing tips for initials and highlights. Use leaf tip for flowing wedding gowns etc.
Title: Nectarine Berry Crisp
Ingredients:
- 1/4 all-purpose flour
- 1/4 unsalted butter
- 1/4 rolled oats
- 3/4 light brown sugar
- 1/2 pecans
- 3/4 walnuts
- 1/2 ground cinnamon
- 1 1/2 nutmeg
- 1/2 raspberries
- 1/4 nectarine
- 1/3 ground ginger
- 2 sugar
- cornstarch
Instructions:
1. In a food processor, pulse the flour and butter until the texture of coarse cornmeal.
2. Remove to a bowl and toss with remaining ingredients until mixed.
3. Preheat the oven to 350 degrees.
4. Butter a 10 by 8-inch casserole dish.
5. Combine all ingredients in a bowl and mix well.
6. Place the fruit filling in the buttered dish.
7. Cover the filling with a 3/4-inch layer (or more) of the topping.
8. Bake until bubbling and the fruit in the middle is tender, 25 to 30 minutes. Serve warm for best flavor. Serve with ice cream, if desired.
Title: Blueberry Pecan Corn Muffins
Ingredients:
- 1 buttermilk
- 1/3 egg
- 1 butter
- 3 blueberries
- 1 pecans
- 1/2 salt
- 1/2
Instructions:
1. Heat oven to 400 degrees. Lightly coat 12 well muffin pan with nonstick cooking spray. In bowl, combine muffin mix, buttermilk, egg and 2 tbsp butter until blended. Gently fold in the blueberries and pecans.
2. Spoon batter into prepared pan. Brush tops with 1 tbsp butter. Bake 12 minutes or till golden brown. Let cool 5 minutes, remove from pan.
Title: Oatmeal Raisin Crisps
Ingredients:
- 1 butter
- 2 sugar
- 2 vanilla
- 1/2 salt
- 2 baking soda
- 2 eggs
- 1 raisins
- 2 1/2 flour
- 2 oatmeal
Instructions:
1. Preheat oven to 375 degrees, rack in the middle position.
2. Add sugar to the melted butter and mix. Mix in the salt and baking soda.
3. When the mixture has cooled to room temperature, mix in the eggs. Add the flour and stir it inches Add the raisins to the mix.
4. Prepare your oatmeal. Measure 2 cups and dump into a food processor, Chopping with the steel blade until it is the consistency of coarse sand. Dump it into your dough and mix. The dough will be fairly stiff.
5. Roll walnut sized balls with your hands and place them on a greased cookie sheet, 12 to a standard cookie sheet. If the dough is too sticky to roll, place the bowl in the refrigerator for 30 minutes and try again. Squish the dough balls down with a fork in a crisscross pattern.
6. Bake for 10 minutes. Cool on cookie sheet for 2 minutes and then remove to wire rack to cool completely.
Title: German S Shaped Cookies
Ingredients:
- 1 sugar
- 1 butter
- 1/2 lemon
- 1 1/2 lemon juice
- 8 bread flour
- 4
- 1
- 1/4
Instructions:
1. Beat butter till soft; beat in sugar gradually till light and creamy.
2. Beat in egg yolks, lemon rind and lemon juice.
3. Stir in flour.
4. Chill dough 1 hour; roll it into sticks 1/4" diameter.
5. Form into small "S" shapes on greased baking sheets.
6. Brush with beaten egg and sprinkle with colored sugar.
7. Bake at 375 degrees approximately 8 to 10 minutes or until golden around edges. Check carefully to see that they don't get too brown.
8. Prep time does not include chill time.
Title: Entenmann's Chocolate Chip Cookies
Ingredients:
- 1 1/3 flour
- 1/2 baking soda
- 1/4 salt
- 1/2 margarine
- 1/4 brown sugar
- 1/4 sugar
- 2 vanilla
- 3 honey
- 1 egg
- 1 chocolate chips
Instructions:
1. Mix flour, baking soda, and salt.
2. Mix sugar, brown sugar, vanilla, margarine, and honey. Beat all ingredients together.
3. Add egg mix. Add flour mix. Blend.
4. Add chocolate chips and blend.
5. Bake on 400 for 7-9 minutes (not longer!).
Title: Peanut Butter and Fudge Pudding Cake
Ingredients:
- 1/2 all-purpose flour
- 1/4 sugar
- 3/4 baking powder
- 1/3 milk
- 1 vanilla
- 1/2 peanut butter
- 1/4 sugar
- 1/2 boiling water
- 3
- 1
Instructions:
1. Combine flour, 1/4 cup sugar and baking powder in a medium size mixing bowl.
2. Blend in milk, oil, and vanilla.
3. Stir mixture until smooth.
4. Add in peanut butter.
5. Pour mixture into crockpot.
6. Next, mix together 1/2 cup sugar and cocoa powder.
7. Slowly pour in boiling water.
8. Gently pour this over cake mixture already in crockpot; don't stir.
9. Cover and cook on High 2-3 hours or until a toothpick inserted comes out clean.
10. Serve with vanilla ice cream, hot fudge sauce and top with chopped peanuts.
Title: Tate's Bake Shop Passover Brownies
Ingredients:
- 1/2 hot water
- 1 white sugar
- 1 dark brown sugar
- 3/4 light brown sugar
- 1 unsalted butter
- 3 eggs
- 3/4 salt
- 1/4 matzo meal
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare 9" square baking pan with nonstick spray (kosher for Passover) and waxed paper on the bottom. The waxed paper allows easy removal of the bownies and they can be cut more evenly.
3. Mix the espresso powder and water and set it aside.
4. In a medium bowl, mix the sugars into the melted butter until they are combined.
5. Add the eggs, coffee mixture, cocoa powder, salt, and matzo meal. (Mix to blend.).
6. Pour the mixture into the prepared pan and smooth the batter evenly.
7. Bake for 30 minutes. DO NOT OVERBAKE. The center should still be a bit soft.
8. Cool the brownies in the pan.
9. Loosen the edges and remove them from the pan and cut into squares.
Title: Coconut Macarons
Ingredients:
- 3 cornstarch
- 1 1/2 sugar
- 3/4 vanilla extract
- 3 white chocolate
- 1/2
- 4
Instructions:
1. Heat oven to 350 degrees F.
2. Place coconut, cornstarch, sugar, egg whites and extract in a heatproof bowl and mix well.
3. Set the bowl over a pot of boiling water (or use a double boiler). Heat, stirring until the mixture thickens, then remove from heat and set aside, about 4 minutes.
4. Scoop out macaroons, about a scant tablespoonful, and place on ungreased baking sheet.
5. Bake at 350 degrees F for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.
6. If dipping in chocolate: Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving in additional 15 second increments if needed. Then, dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a parchment or waxed paper lined baking sheet in refrigerator to set.
7. Enjoy your dessert or snack!
Title: Baker's One Bowl Brownies
Ingredients:
- 4 baker's unsweetened chocolate squares
- 3/4 butter
- 2 granulated sugar
- 3 eggs
- 1 vanilla
- 1 flour
- 1 pecans
Instructions:
1. Lightly grease a 9 x 13 inch baking pan.
2. Microwave chocolate and butter in a large microwavable bowl on Medium for 2 minutes or until melted.
3. Stir sugar into chocolate until well blended. Mix in eggs and vailla.
4. Stir in flour and nuts; pour into pan.
5. Bake in preheated 350F oven for 30 - 35 minutes or until done. Do not overbake. Cool completely.
Title: Italian Egg Biscuits
Ingredients:
- 1 3/4 granulated sugar
- 1/2 dry curd cottage cheese
- 1 1/2 salt
- 11 eggs
- 1 vanilla
- 1 all-purpose flour
- 1 1/2 baking powder
- 7 -8
- 1
Instructions:
1. Blend sugar, cottage cheese, salt and eggs; mix well.
2. Add oil, vanilla and anise extract; mix well.
3. Add flour and baking powder; mix until a smooth ball of dough forms.
4. Refrigerate 1 hour; divide dough into 12-18 pieces.
5. Roll each piece into a 1-inch log; form a ring, pinching ends together and place on baking sheet.
6. Brush with egg wash.
7. Bake in 375 degree oven until golden brown, about 12 minutes.
Title: Pineapple Caramel Sauce
Ingredients:
- 20 pineapple chunks in juice
- 2 cornstarch
- 1/4 butter
- 1/2 brown sugar
- 1/4 maraschino cherry
Instructions:
1. In small bowl, combine 3/4 cup reserved pineapple liquid and cornstarch; blend well.
2. Melt butter in medium saucepan. Add cornstarch/pineapple juice mixture and brown sugar; blend well. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute.
3. Stir in pineapple and cherries. Cook for another 1 1/2 minutes.
4. Serve warm over ice cream, or along side custard tart.
Title: Vegan Walnut Spice Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/2 ground cloves
- 1 ground cinnamon
- 3/4 ground nutmeg
- 3/4 salt
- 1 granulated sugar
- 1 light brown sugar
- 3/4 vegetable shortening
- 1 applesauce
- 1 1/4 soymilk
- 1/2 water
- 1/2 vegetable shortening
- 1 vegan margarine
- 1/2 confectioners' sugar
- 2 soymilk
- 6 -8 water
- 1 1/2 walnuts
Instructions:
1. Preheat oven to 350 degrees f. Coat two 9-inch cake pans with nonstick cooking spray; line bottom with waxed paper and spray again.
2. In bowl, whisk flour, baking soda, clove cinnamon, nutmeg and salt. Set aside.
3. In second bowl beat together apple sauce, sugars and shortening until combined. Beat in dry ingredients in three additions, alternating with soymilk/water. Beat two minutes.
4. Divide batter between pans and bake at 350 degrees F for 35 minutes until you can stick a toothpick in it an pull it out clean. Cool on rack for 12-15 minutes. Turn layers out and cool completely. Then Frost.
5. In bowl beat shortening, margarine and extracts. Gradually beat in confectioner's sugar the 6 tablespoons soymilk/water, add in soymilk/water as needed for consistancy.
6. Spread the frosting on a layer of the cake, put the other layer on top, frost the tops and sides, then press walnuts onto the sides.
Title: Cinnamon Balls
Ingredients:
- 3 flour
- 6 baking powder
- 1 salt
- 1 milk
- 2 cinnamon
Instructions:
1. Mix the first three ingredients together.
2. Once mixed then add milk.
3. Take the mixture and knead it on a firm surface.
4. Take 1 tablespoon and roll it into a ball.
5. Roll the ball into the cinnamon.
6. Bake at 450 degrees for 10 minutes.
Title: Kinda Like Cobbler
Ingredients:
- 1/2 sugar
- 1 water
- 1 vanilla extract
- 2 butter
- 2 1/4 Bisquick baking mix
- 2/3 milk
- 1 pecans
- 1/2 cinnamon
- 4 sugar
- 4
Instructions:
1. Place 1/2 cup sugar in a saucepan and caramelize.
2. To caramelize, just start the temperature out low and keep stirring the sugar around until it starts to brown. You can add a little water if you feel you need it.
3. Add 2 tablespoons butter, 1 cup of water and 1 tablespoons vanilla extract.
4. In a bowl, mix together 2 1/4 cups Bisquick and 2/3 cup milk, set aside.
5. Bring sugar mixture to a boil, drop Bisquick mix in by the spoonful to make dumplings.
6. Reduce heat to medium low and cover.
7. Let this simmer until most of the liquid is gone.
8. In a separate bowl, combine fruit, pecans, cinnamon and sugar. You may need more cinnamon and sugar for your taste, just eye ball it.
9. Microwave fruit mixture just until warm.
10. Spoon a few dumplings into a bowl and top with warm fruit mixture.
11. You can also add a scoop of ice cream if you'd like!
Title: Southern-Style Peach Cobbler
Ingredients:
- 4 sugar
- 1 butter
- 1/2 nutmeg
- 1 flour
- 1 1/2 salt
- 3/4 shortening
- 1/2 cold water
- 1/4
Instructions:
1. Preheat oven to 350.
2. Combine peaches, butter, sugar and nutmeg in a saucepan. Bring to a boil. Reduce heat. Simmer until peaches are tender and mixture starts to thicken, about 20 minutes. Pour into baking dish.
3. Combine flour, shortening, and salt, and mix with a pastry cutter. Add just enough cold water to make a crust, and roll out to fit the cobbler.
4. Lay the crust over the peaches and make several slashes with a sharp knife.
5. Bake 35-45 minutes, or until the crust just looks done.
Title: Honey Gingerbread Cookies
Ingredients:
- 1/2 sugar
- 3 all-purpose flour
- 2 baking soda
- 1 salt
- 2 powdered ginger
- 2 cinnamon
- 1/2 powdered clove
- 1/2 nutmeg
- 1/2 butter
- 1/2 margarine
- honey
Instructions:
1. Sift the sugar, flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together into a mixing bowl. Work the dots of butter into the dry ingredients with your fingertips.When throughly worked in, add the honey and stir until blended.
2. Refrigerate for an hour, or longer if possible.
3. Roll the dough out about 1/8-inch thick on a floured board or between sheets of waxed paper. Cut it into the shapes of Gingerbread Men or Houses or pooh shapes made from tracings of the Pooh drawings.
4. Bake for 12-15 minutes on a cookie sheet in the preheated oven. Remove from oven and, after a minute, from cookie sheet with a spatula to cool on cake racks.
Title: Mauder's Fudge
Ingredients:
- 18 sweetened condensed milk
- 1 vanilla extract
- 1 1/2 salt
- 1
Instructions:
1. Warm milk and salt in a sauce pan over low heat.
2. Once milk is thinned and warm, add chocolate stir frequently until smooth.
3. Fold in nuts.
4. Add vanilla extract last, stir quickly, mixture will begin to harden.
5. Spoon onto a cookie sheet covered with wax paper and allow to harden in the refrigerator for about 1 hour per inch of thickness.
Title: Biscuits With Roasted Pears and Almonds #RSC
Ingredients:
- 4 bartlett pears
- 8 dark brown sugar
- 1/4 cinnamon
- 2 butter
- 4 honey
- 1/2 salt
- 1 sour cream
- 1/8
- 1
- 1/4
Instructions:
1. Bake biscuits according to the directions on the package. Set aside to cool.
2. Set the oven temperature to 400°F.
3. In the meantime, peel, core and slice pears. Place them in a medium bowl, add brown sugar and cinnamon and toss it all together, so the pears are well coated.
4. Butter a 12 inch piece of Reynolds Wrap foil and place the pears on top. Carefully close it to form a sealed packet. Place it in the oven and bake for 20 minutes.
5. In the meantime, mix together almonds and honey in a small bowl, until well coated. Place them in a 6 inch piece of Reynolds Aluminum Foil and place it the oven for 8 minutes, until golden brown.
6. Melt the chocolate chips in the microwave (make sure to check every 15-20 seconds to make sure they don't burn).
7. To assemble, slice each biscuit in half. Top each half with the roasted pears (including their juice), 1/2 tablespoon sour cream and honey caramelized almonds. Drizzle with melted chocolate.
Title: Chocolate Cake (Vera's)
Ingredients:
- 2 flour
- 2/3 baking soda
- 2 sugar
- 2 baking powder
- 2 salt
- 2 boiling water
- 2 vanilla
- 2 oleo
- 1/2 eggs
- 2
Instructions:
1. SIFT first 6 ingredients together.
2. ADD remaining.
3. Bake at 350 F for 20-30 minutes.