lumicero/recipes-ing2inst huggingface dataset:
Title: Poached Pears With Chocolate-Cranberry Sauce
Ingredients:
- 3/4 cranberry juice cocktail
- 1 1/4 water
- 4 pears
- 6 canned cranberry sauce
- 3 raspberries
- 1/2
Instructions:
1. Bring juice and water to a boil in a large saucepan over high heat; place pears in pan, cover and simmer on low heat until pears are tender when pieced with a fork, about 15 minutes (turn pears several times during cooking). Remove saucepan from heat, let cool to room temperature and refrigerate until ready to serve.
2. Combine cranberry sauce and chocolate chips in a medium saucepan; melt over medium heat, whisking occasionally, until smooth.
3. Remove pears from liquid; drain. To serve, spoon about 2 1/2 tablespoons chocolate-cranberry sauce onto each of 4 dessert plates. Top each with 2 pear halves and decorate with 2 tablespoons of raspberries. Serve immediately.
Title: Egg Pastry
Ingredients:
- 2 flour
- 1 salt
- 2/3 shortening
- 1 egg
- 2 cold water
- 2 lemon juice
Instructions:
1. Sift flour and salt into a mixing bowl. Using a pastry cutter, cut in shortening until until particles are the size of small peas.
2. In another bowl, combine egg, water and lemon juice. Sprinkle over dry ingredients tossing and stirring with a fork until mixture is moist enough to hold together.
3. Divide in half; shape into 2 flat balls.
4. Roll.
5. Makes 1 8 or 9 inch 2-crust pie.
Title: Apple Cranberry Slab Pie
Ingredients:
- 1 1/2 sugar
- 1/4 all-purpose flour
- 4 tart apples
- 4 raspberries
- 2 cranberries
- 2 ground nutmeg
- 1/2 ground cinnamon
- 1
Instructions:
1. Divide pastry dough into two portions so one is slightly larger than the other; wrap in plastic wrap. Refrigerate at least 1 hour.
2. In a Dutch oven, mix sugar and flour; stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender, stirring occasionally. Cool slightly.
3. Preheat oven to 375*. Between waxed paper, roll larger portion of pastry dough into a 16 x 12-inch rectangle. Remove top waxed paper; place a 13 x 9-inch baking pan upside down over pastry. Lifting with bottom waxed paper, invert pastry into pan. Press pastry onto bottom and up sides of pan. Add filling.
4. On a floured surface, roll remaining dough in a 14 x 10-inch rectangle; cut into 3/4-inch wide strips. Arrange over filling, sealing ends to bottom pastry. If desired, brush pastry with additional orange juice; sprinkle with additional sugar.
5. Bake 45-50 minutes or until golden brown and filling is bubbly. Cool on a wire rack.
6. Pastry for two double crust pies. In a bowl, mix 4 1/2 cups all-purpose flour, 1 Tbs sugar and 2 tsp salt; cut in 1 3/4 c shortening until crumbly. Whisk 1 egg, 1 Tbs white vinegar and 1/2 c ice water; gradually add to flour mixture, tossing with a fork until dough forms.
Title: Coconut Sour Cream Cake
Ingredients:
- 1 sour cream
- 1/4 cream of coconut
- 4 cream cheese
- 8 powdered sugar
- 1 milk
- 1 vanilla extract
- 1 coconut
- 2
- 1
- 6
Instructions:
1. Cake:
2. Mix all ingredients until smooth.
3. Bake at 350 for 30 minute I have found this to be the aprox.
4. time for two layer cakes,.
5. and a 9X13.
6. Frosting:
7. Blend sugar into softened cream cheese, blend in milk and add extract until smooth.
8. Spread on cool cake and sprinkle with coconut.
Title: Twinkie Bread Pudding
Ingredients:
- 12 sweetened condensed milk
- 0.5 egg
- 1 ground cinnamon
- 1/2 salt
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Place cut Twinkies in large mixing bowl.
3. In a small mixing bowl, blend together sweetened condensed milk, eggs, cinnamon and salt; blend well.
4. Stir in chocolate morsels.
5. Pour milk mixture over Twinkies, and stir gently to coat.
6. Allow to stand 5 minutes.
7. Spray a 9 x 13-inch baking dish with nonstick spray coating.
8. Spoon Twinkie mixture into pan.
9. Bake 35 minutes or until golden brown and set.
10. Let cool a bit then enjoy.
Title: Mocha Shortbread
Ingredients:
- 1 1/2 all-purpose flour
- 2 instant coffee
- 4 vanilla extract
- 1 butter
- 3/4 granulated sugar
- 1/2 salt
- 1/4 granulated sugar
- 2
Instructions:
1. Preheat oven to 300°F.
2. Combine flour and cocoa in large bowl. Combine coffee and vanilla extract in large mixer bowl. Stir until coffee is dissolved. Add butter, 1/2 cup sugar and salt; beat until comvined. Add flour mixture; mix just until incorporasted. Press dough into ungreased 9-inch tart pan with removable bottom or 9-inch round cake pan.
3. Bake for 55-60 minutes or until firm. Sprinkle with 2 teaspoons sugar. Cool in pan on wire rack for 5-10 minutes; cut into wedges.
Title: Creamy Milk Chocolate Frosting
Ingredients:
- 1/2 butter
- 1/4 confectioners' sugar
- 2
- 3
Instructions:
1. Place 1/2 cup softened butter in a mixing bowl.
2. Add in the cocoa powder, 2 cups icing sugar and 3 tablespoons whipped cream; start beating with an electric mixer add in more whipped cream as needed to create desired texture.
3. Beat until mixture is smooth and creamy.
Title: Genuine Deutsch Apple Pie
Ingredients:
- 1 tart apples
- 3 sugar
- 1 sour cream
- 1 cinnamon
- 1/4
Instructions:
1. Preheat oven to 325 degrees.
2. Line 9" pie plate with crust.
3. Line the crust with the apple sections, core side up.
4. Mix sugar, sour cream and cinnamon very well.
5. Pour mixture over apples.
6. Put pie pan on cookie sheet and place on oven rack appproximately 4 inches above bottom of standard sized oven.
7. Bake slowly until filling has set and is starting to brown slightly.
8. A toothpick inserted into the center of the filling should come out clean and the apples should be tender.
9. Remove from oven and cool overnight on a wire rack so the crust doesn't get soggy.
Title: Caramel Apple Sponge Pudding
Ingredients:
- 6 granny smith apples
- 250 plain flour
- 2 baking powder
- 250 white sugar
- 200 milk
- 150 butter
- 2 eggs
- 1 brown sugar
- 1/2 golden syrup
- 300 water
- icing sugar
- heavy cream
Instructions:
1. Preheat oven to 180°C (350°F).
2. Butter a large glass or ceramic baking dish approx 32cm x 23cm x 5cm (12" x 9" x 2").
3. Peel, core and slice apples 1cm (approx 1/2") thick.
4. Pile apples into the baking dish, adding more apple if necessary to generously cover the bottom of the dish.
5. Sift flour, baking powder and sugar into a large mixing bowl.
6. Make a well in the centre and add milk, butter and eggs and beat with an electric mixer until the mixture becomes pale and the beaters leave a trail.
7. Spoon batter evenly over the apples and smooth out with the back of a large spoon.
8. Combine brown sugar, golden syrup and water in a small saucepan.
9. Stir over medium heat until the mixture has become liquid and the brown sugar has melted.
10. Stop stirring and allow mixture to come to the boil.
11. Remove immediately from heat and pour evenly over the batter.
12. Place dish on the centre shelf of the preheated 180°C (350°F) oven.
13. Bake for 30-35 minutes or until the top is golden brown.
14. Dust lightly with icing sugar to serve and serve with thick cream.
Title: Cookie-Cutter Dutch Sugar Cookies With White Chocolate Glaze
Ingredients:
- 1 1/2 powdered sugar
- 1 butter
- 1 egg
- 2 1/2 vanilla
- 2 1/2 flour
- 1 baking powder
- 1/2 salt
- 4 -5 white chocolate
Instructions:
1. In a large bowl using an electric mixer beat sugar and butter until light (about 5 minutes).
2. Beat in egg and vanilla.
3. In a small bowl mix together flour, baking powder and salt; add to the creamed mixture JUST to combine.
4. Divide the dough in half and gather each pieces into a ball, then flatten into a disc.
5. Wrap in plastic wrap and chill for a minimum of 2 hours or more, or freeze.
6. Set oven to 325°F (second-lowest rack).
7. Roll out one disc on a lightly floured surface to about 1/8-inch thickness.
8. Using assorted cookie cutter cut out cookies and transfer to a ungreased cookie sheet, leaving 1-inch between cookies.
9. Gather dough scraps and re-roll.
10. Repeat with remaining dough disc.
11. Bake cookies until pale golden (about 13 minutes).
12. Transfer to racks and cool.
13. Melt the white chocolate and spoon into a pastry bag (1/16-inch tip size) or just drizzle with a small spoon.
14. Pipe the chocolate onto the cookies in a decorative pattern.
15. Sprinkle lightly with very finely chopped almonds if desired, then let stand until the chocolate sets.
Title: Oreo Fanatic
Ingredients:
- 3 ice cream
- 1 milk
- 1
- 3
- 1/4
Instructions:
1. place all ingredients in blender.
2. blend until smoth.
3. enjoy.
Title: Honey Graham Pie Crust
Ingredients:
- 8 graham crackers
- 1 1/2 reduced fat margarine
- 1 1/2 honey
Instructions:
1. Make 1 1/4 cups of crumbs in food processor.
2. Add margarine and honey and process until smooth.
3. Spray 9-inch pie pan and press crumbs in pan.
4. Bake at 350 for 10 minutes or until edges feel firm and dry.
5. Cool and fill as desired.
Title: Baked Apple Butterscotch Pudding
Ingredients:
- 1 brown sugar
- 1 cornstarch
- 1/4 butter
- 1 water
- 1 1/3 all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 2/3 brown sugar
- 1/4 butter
- 1/2 milk
- 2 1/2 sliced apples
- 1/3 brown sugar
Instructions:
1. In a saucepan, combine 1 cup brown sugar, and cornstarch, 1/4 cup butter.
2. Stir in 1 cup water; cook over low heat until thickened.
3. Pour mixture into a lightly buttered 10x6-inch baking dish.
4. In a bowl, combine sifted flour, baking powder, salt, and 2/3 cup brown sugar.
5. Blend in 1/4 cup butter and the 1/2 cup milk, stirring just until dampened.
6. Stir in the sliced apples with 1/3 cup brown sugar.
7. Pour apple batter over syrup in baking dish.
8. Bake at 350° for 30 minutes.
Title: Giant Turtle Treasure Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 3/4 butter
- 3/4 margarine
- 3/4 granulated sugar
- 1 brown sugar
- 2 vanilla extract
- 1 eggs
- 20 pecans
Instructions:
1. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture; stir in nuts. Turn dough onto sheet of plastic wrap. Wrap tightly and refrigerate for 2 hours or until firm.
2. PREHEAT oven to 375°F.
3. DIVIDE refrigerated dough into 8 equal pieces. Return 6 pieces to refrigerator. Working with 2 pieces at a time, form each piece into a ball; place each on a separate sheet of plastic wrap. Using lightly floured hands, flatten balls into 6-inch circles. Lift one circle with wrap and invert onto ungreased baking sheet; peel off wrap. Arrange 10 Turtle halves on top of circle. Cover with second circle; peel off wrap. Press edges together gently to seal. Repeat with remaining refrigerated dough and remaining Turtles halves to make 3 more cookies.
4. BAKE for 12 to 15 minutes or until golden brown. Cool on baking sheet for 10 minutes; remove to wire rack to cool completely. Cut each cookie into 8 wedges.
Title: All Time Best Ever Peanut Butter Bars!
Ingredients:
- 4 margarine
- 4 shortening
- 11 peanut butter
- 4 3/8 brown sugar
- 14 3/8 sugar
- 5 7/8 eggs
- 12 all-purpose flour
- 1/4 salt
- 1/3 baking powder
- 2 3/8 vanilla extract
- 1/3 water
- 1 peanut butter
- 14 3/4 powdered sugar
- 1/3 2% low-fat milk
Instructions:
1. Bars:
2. Preheat oven to 350 degrees.
3. Grease jellyroll pan.
4. Cream eggs, shortening, peanut butter, brown sugar and sugar.
5. Combine eggs, vanilla and water.
6. Add liquids to creamed mixture.
7. Mix remaining dry ingredients together and add them to creamed mixture. Beat.
8. Bake for 10 minutes and turn pan and bake another 10 minutes. May require an additional 5 minutes or so.
9. Cool before frosting.
10. Frosting:
11. Combine peanut butter, powdered sugar and milk.
12. Beat until smooth and creamy.
Title: Apple Pudding Cake
Ingredients:
- 4 granny smith apples
- 2 granulated sugar
- 2 flour
- 2 baking soda
- 1 salt
- 2 cinnamon
- 1/4 nutmeg
- 1/8 allspice
- 2 eggs
- 1 vanilla
- 2 raisins
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Wash, core, and dice apples (peeling is optional).
3. Pour sugar over apple pieces and stir well.
4. In another large bowl, combine all remaining ingredients.
5. Add sugared apples to batter and stir well.
6. Batter will be fairly stiff.
7. Butter a 9x13 glass pan.
8. Spread batter in greased pan.
9. Bake for about 45 to 60 minutes, starting to check doneness with a toothpick at 45 minutes.
10. Do NOT overbake.
11. Serve with a dollop of whipped cream if desired.
Title: Scottish Shortbread
Ingredients:
- 2 butter
- 1 brown sugar
- 4 - 4 1/2 all-purpose flour
Instructions:
1. Preheat oven to 325°. Cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.
2. Roll to 1/2-in. thickness. Cut into 3x1 inches strips. Place 1 inches apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool. Yield: about 4 dozen.
3. Alternatively this can also be baked in 2 pie plates which may take slightly longer. Butter pie tins and prick top with a fork. Bake until the edges begin to brown. Cut while still warm with a sharp knife, but leave in the pan until completely cooled and then remove.
Title: Jubilee Jumble Cookies
Ingredients:
- 1/2 shortening
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 sour cream
- 1 vanilla extract
- 2 3/4 flour
- 1 salt
- 1/2 baking soda
- 1 walnuts
- 1/4 pecans
- 1 butter
- 1/2 powdered sugar
- 1 -2 vanilla
- hot water
Instructions:
1. For Cookies: Preheat oven to 375º. Mix shortening, sugar, and eggs thoroughly. Blend in sour cream and vanilla. Combine flour, salt, and baking soda in a separate bowl, then add to the mixture. Mix thouroughly and chill dough if too soft to handle. Drop rounded teaspoons full of dough onto a greased cookie sheet approximately 2 inches apart. Bake for 10 minutes or until there are no more imprints in the dough.
2. For Glaze: Melt butter until golden brown, remove from heat. Mix in powdered sugar and vanilla. Add hot water to obtain glaze consistency; glaze should spread/flow smoothly on cookies(Should not be as thick as for icing). Glaze cookies.
Title: Orange Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 3/4 sugar
- 1 vanilla
- 1 egg
- 1 all-purpose flour
- 1 baking soda
- 5 salt
- 1 white chocolate chips
- 3
- 3/4
- 1
Instructions:
1. Preheat oven to 350 Combine butter, sugar, vanilla, eggs, Kool-aidmix, and food coloring.
2. Beat until creamy.
3. In separate bowl, combine flour, salt, and soda.
4. Add to butter mixture and stir just until combined.
5. Mix in chocolate and white chips.
6. Roll into walnut sized balls and place on greased cookie sheet.
7. Bake 10 minutes or until edges are golden brown.
Title: Sour Cream Cupcakes
Ingredients:
- 1 creamed shortening
- 1 sugar
- 2 eggs
- 1/2 baking soda
- 1/2 sour cream
- 1 1/2 all-purpose flour
- 1 1/2 salt
- 1/2 cream of tartar
- 1/8 mace
Instructions:
1. Cream the shortening, sugar, and eggs together until light an fluffy.
2. Dissolve the soda into the sour cream.
3. Sift the flour, salt, cream of tartar, and mace together.
4. Mix with the first mixture and beat together.
5. Bake in a greased cupcake pan or you can use foil wraps at 400° for 15 - 20 minutes.
Title: "diamond" Creme Brulee
Ingredients:
- 6 egg
- 1 sugar
- 1 heavy cream
- 3 vanilla beans
- 3 butter
- 1/4 sugar
- 1
Instructions:
1. Whisk together the eggs and sugar in a large Stainless Steel or glass bowl.
2. Place the bowl over a large 3 or 4 quart saucepan filled with simmering water.
3. With the heat on low, whisk the mixture vigorously and continuously until you can form ribbons. This is where you can lift the whisk out of the mixture, write your name, and it doesn’t disappear for about 5 to 10 seconds. This can take as long as 30 minutes. My son and I used a Black and Decker Gizmo and it took about 15 minutes but was somewhat messy.
4. Slowly whisk in the cream.
5. Split and scrape the vanilla beans into the mixture. Put the vanilla beans in there too.
6. Stir often with the whisk until the mixture can coat a spoon with only a slow drip. It will be about the consistency of vegetable oil.
7. Remove the custard from the stove and whisk in the butter, one pat at a time.
8. When the butter is fully melted, strain the mixture through a sieve and transfer it into ramekins or custard cups. Be sure to leave about ½ inch for the last step. You can transfer it into a bowl and chill first before putting it in ramekins.
9. Place in refrigerator until cold.
10. Remove the cups from the refrigerator and sprinkle sugar on top until it is about 1/8 inch thick.
11. Heat the tops of the custard with a kitchen torch until the sugar is caramelized. (I’ve heard you can do this in a broiler, but I’ve never tried. The torch is too much fun.).
Title: Blueberry Buckle
Ingredients:
- 1/2 margarine
- 1 sugar
- 2 eggs
- 2 vanilla
- 2 baking powder
- 1/2 salt
- 1 1/2 flour
- 2/3 milk
- 4 blueberries
- 1/2 margarine
- 1 sugar
- 1 cinnamon
- 2/3 flour
Instructions:
1. Cream margarine and sugar.
2. Add beaten eggs and vanilla.
3. Sift flour, baking powder and salt.
4. Add alternately with milk.
5. Pour into 9 x 13 greased and floured pan.
6. Cover with berries.
7. Combine topping ingredients and place on top of berries.
8. Bake 350F 40 minutes.
Title: Mango Berry Coconut Crisp
Ingredients:
- 2 mangoes
- 1 blueberries
- 1 raspberries
- 1/4 dark rum
- 1/2 turbinado sugar
- 2 crystallized ginger
- 1 lemon, juice and zest of
- 1/2 butter
- 1/2 turbinado sugar
- 1/2 flour
- 1 cinnamon
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°.
2. Cook rum, sugar and ginger in the microwave for 1 minute. lower to simmer and cook 3 minutes more.
3. Add mangoes and berries in a bowl, top with lemon juice and zest and stir.
4. Top with sugar rum mixture.
5. Spray the 9x9 baking dish with spray and add fruit, top with heated rum mixture and stir to combine.
6. Using a fork combine sugar,butter, cinnamon and flour, mixing well.
7. Top fruit with flour mixture.
8. Top with coconut and macadamias, bake for 45 minutes until done.
Title: Molasses Cut-Out Cookies for Gingerbread Men
Ingredients:
- 1 sugar
- 1 molasses
- 1 shortening
- 3/4 hot water
- 4 -5 flour
- 1 cinnamon
- 4 baking soda
- 2 cream of tartar
- 1/2 ground ginger
- 1/2 allspice
- 1/2 clove
Instructions:
1. Mix sugar and shortening together until light and fluffy.
2. Add molasses and beat until it is incorporated Add hot water and stir well.
3. Sift dry ingredients into mixture a cup at a time and stir until mixed well Chill for at least 2 hours.
4. Roll out a small amount, cut out a cookie round and test by cooking in a preheated 375F oven.
5. If cookies are spreading out too much, add and knead in a bit more flour.
6. Roll out dough a quarter at a time, keeping the rest chilled.
7. This makes handling the dough easier.
8. Roll out (using an equal mixture of confectioners sugar and flour) and cut into gingerbread men shapes.
9. Bake in a preheated 375F oven for about 12 minutes.
Title: My Mom's Chocolate Chip Oatmeal Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 -2 brown sugar
- 2 egg
- 2 baking soda
- 2 quick oats
- 1 -2 chocolate chips
- flour
Instructions:
1. Preheat oven to 350°F.
2. Mix the butter/margarine and brown sugar together.
3. Add baking soda and 1 egg, and beat until combined.
4. Mix in the oats and chocolate chips (and coconut, if using).
5. Add the flour gradually, until the dough sticks together pretty solidly. You probably won't need to use all the flour. If you do add too much, and it seems dry, add a second egg.
6. Use a spoon to scoop balls of dough onto ungreased baking sheets, spaced so there are 12-15 cookies per average-sized sheet.
7. Bake about 10 minutes, a few minutes longer if you like your cookies well-done, turning once.
8. Let them cool a little, then transfer to wire racks to finish cooling. Or just eat them hot.
Title: Dressed-Up Angel Food Cake
Ingredients:
- 1 low-fat vanilla pudding
- 2 Cool Whip Lite
- 1 frozen strawberries
- 2
Instructions:
1. Cut the cake in half horizontally.
2. Spoon the pudding onto the bottom half of the cake, place the top half back on.
3. Ice the cake with the thawed cool whip.
4. Slice and serve with the strawberries.
Title: Nutella Mug Cake
Ingredients:
- 4 self rising flour
- 4 granulated sugar
- 1 egg
- 3 cocoa powder
- 3 milk
- 3
Instructions:
1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired.
2. Top with whipped cream and chocolate syrup. Enjoy!
3. Note: Depending on the wattage of your microwave, you may have to increase cooking time.
4. Makes 1 very large serving.
Title: Chocolate Cream Cheese Pudding
Ingredients:
- 8 cream cheese
- 1 cocoa powder
- 3 Splenda sugar substitute
- 2 vanilla extract
- 1 heavy cream
Instructions:
1. Place the cream cheese in a microwave safe bowl and warm for about 20 seconds to soften it.
2. Then beat it with a hand mixer on low speed aproximately 30 seconds, slowly add 1/2 cup of the cream and beat for about for another 30 seconds.
3. Add the cocoa, Splenda and vanilla and continue to beat until very well blended scrape down the sides of the bowl with a spatula as needed.
4. Then slowly add the remaining 1/2 cup of the cream and beat until very well blended.
5. Place in 6 individual serving dishes; Cover each with plastic wrap and refrigerate for at least 1 hour.
6. Best Served chilled.
Title: Mixed Berry Slump
Ingredients:
- 4 mixed berries
- 3/4 sugar
- 1/2 unsalted butter
- 4 cornstarch
- 2 all-purpose flour
- 2 sugar
- 3 baking powder
- 2 salt
- 1/4 unsalted butter
- 8 vanilla extract
- 2/3 vanilla ice cream
- 1/2
Instructions:
1. Combine the berries, sugar, orange juice, and butter in a nonreactive, heavy-bottomed saucepan or Dutch oven.
2. Bring to a boil over medium heat, stirring to dissolve the sugar.
3. Cook until the berries give off their juices, about 5 minutes.
4. Stir in the dissolved cornstarch and return to the boil.
5. Reduce the heat to medium-low.
6. Meanwhile, make the dumplings.
7. Whisk the flour, sugar, baking powder, and salt in a bowl.
8. Add the butter, and using a pastry blender or a large fork, cut the butter into the flour mixture until the mixture looks crumbly with a few pea-sized pieces of butter.
9. Mix the milk and vanilla in a measuring cup and stir into the flour mixture.
10. Drop the dough by heaping teaspoons into the simmering berries to make 16 dumplings.
11. Cover the saucepan and simmer until the dumplings are cooked through, about 20 minutes.
12. Remove the pan from the heat and let stand, with the lid ajar, to cool slightly, about 10 minutes.
13. Serve the berries warm in individual bowls, each serving topped with 2 dumplings and a scoop of ice cream.
Title: Santa's Whiskers
Ingredients:
- 1 butter
- 1 sugar
- 2 milk
- 1 vanilla
- 2 1/2 flour
- 3/4 pecans
- 1/2 flaked coconut
- 3/4
Instructions:
1. Cream together butter and sugar; blend in milk and extract.
2. Stir in flour, cherries and pecans.
3. Form dough into two 8 inch rolls.
4. Roll in flaked coconut to coat outside.
5. Wrap in waxed paper or plastic wrap and chill thoroughly.
6. Cut into 1/4 inch slices and place on ungreased cookie sheets.
7. Bake at 375* until edges are golden, about 12 minutes.