lumicero/recipes-ing2inst huggingface dataset:
Title: Snickerdoodles
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
Instructions:
1. mix together shortening, sugar, and eggs.
2. sift together the rest and stir into the shortening mix.
3. chill dough until easy to handle. then roll into balls about the size of walnuts.
4. roll balls in a mix of 2 tbs. sugar and 4 teaspoons cinnamon.
5. place about 2" apart on cookie sheet.
6. bake until lightly brown but still soft.
7. the cookies will puff up at first then flatten out with crinkled tops.
8. bake 8-10 minutes at 400.
Title: Easy Tapioca
Ingredients:
- 60 pearl tapioca
- 500 homogenized milk
- 60 caster sugar
Instructions:
1. Soak Tapioca in milk overnight.
2. Place in microwave and cook on high (mine is a 1200watt) for 5 min., stirring well every 2 minute and when finished.
3. Transfer to a saucepan and cook on med/low.
4. heat for approximately 5 min, stirring constantly.
5. until it thickens.
6. Allow to stand for a few minutes and it will.
7. thicken even more.
8. Enjoy!
Title: Sweet Pear Tamales
Ingredients:
- 8 butter
- 1/2 masa harina flour
- 2 brown sugar
- 1/2 baking powder
- 1 cinnamon
- 1 allspice
- 1/2 nutmeg
- 1/4 pears
- 1 1/2 - 2
- 2
Instructions:
1. Place corn husks in a large bowl of hot water. Place a plate on top to keep them submerged; let stand for at least 15 minutes.
2. Beat all ingredients EXCEPT pear nectar and pears in a large mixing bowl. Slowly beat in the pear nectar, adding enough to make a fluffy dough; stir in diced pears.
3. Drain husks and pat dry. Spread equal amounts of masa mixture down the center of each. Fold in sides, then the pointed end of each.
4. Place open side up in a large pot fitted with a steamer basket. Cover and steam for 1 hour. Best served soon after steamin.
Title: Pumpkin Spice Cake
Ingredients:
- 1 eggs
- 3 pumpkin
- 1 water
- 1/2 pudding
- 1/2 cinnamon
- 1
- 1/2
Instructions:
1. Combine cake mix, eggs, pumpkin, water, oil, pudding and cinnamon. Beat at medium speed for 5 minutes. Grease and flour 9X12 pan.
2. Pour batter in pan and bake at 350 for 30 to 40 minutes.
3. When cool, frost with your favorite cream cheese icing and sprinkle with nuts.
Title: Pineapple,macadamia and Coconut Cake
Ingredients:
- 3/4 raw sugar
- 2 eggs
- 1 pineapple
- 250 self raising flour
- 1 coconut
- 1/2
Instructions:
1. Beat sugar and eggs until thick and creamy.
2. Mix nuts and pineapple together.
3. Add to egg and sugar mixture.
4. Add flour and beat well.
5. Grease and flour a ring tin.
6. Spoon in mixture, sprinkle with coconut.
7. Bake 180 C for 40 - 45 minutes till golden.
8. Frost if desired.
Title: Berry Cherry Sponge Cake
Ingredients:
- 4 Splenda sugar substitute
- 4 lemon juice
- 1/2 lemon peel
- 2 potato starch
- 1 baking powder
- 1/8 light cream cheese
- 1/2 Splenda sugar substitute
- 1 vanilla
- 8 milk
- 4 cherries
- 1 blueberries
- 1 water
- 10 cornstarch
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a small bowl, beat the egg whites until stiff.
3. In a separate bowl, beat egg yolks.
4. Add Splenda, lemon juice, lemon peel and almond extract and beat thoroughly.
5. Stir in flour and baking powder.
6. Beat until light yellow and smooth.
7. Fold in beaten egg whites.
8. Pour into an ungreased 10" tart pan.
9. Bake 25 minutes.
10. Invert pan to cool.
11. Prepare fruit layer while cake is baking.
12. Combine jam, cherries, and blueberries in a small saucepan.
13. Cook over low heat until fruit breaks down, about 10 minutes.
14. Combine water and cornstarch in a small bowl and whisk into fruit mixture and stir until thickened about 5 minutes.
15. Allow to cool at room temperature.
16. For cheese layer, combine light cream cheese, Splenda, vanilla, and milk in a small bowl and beat until smooth.
17. Spread over cooled cake.
18. Spread cooled fruit mixture over cheese layer.
19. Drizzle chocolate syrup over individual servings if desired.
Title: Caramel Shortbread Sticks
Ingredients:
- 1/2 butter
- 1/4 powdered sugar
- 2 brown sugar
- 1 flour
- 3/4 baking powder
- 1/4 salt
- 30 milk
- 1 pecans
- 1/2
Instructions:
1. Heat oven to 325. Line 8 inch square baking pan with aluminum foil, extending foil over edges.
2. Combine butter, powdered sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
3. Press dough evenly into prepared pan; prick dough with tines of fork every 1/2 inch. Bake for 25 to 30 minutes or until golden brown. Lift cookies from pan using aluminum foil. Immediately cut into 20 sticks. Cool completely.
4. Place caramels and half & half in microwave-safe bowl. Microwave on high, stirring twice, until caramels are melted. Dip ends of shortbread sticks into melted caramel mixture; roll in pecans. Place onto waxed paper; let stand until set.
Title: Vanilla Shortbread Biscuits Nigella
Ingredients:
- 100 icing sugar
- 200 plain flour
- 100 cornflour
- 200 unsalted butter
- 1 vanilla pod
Instructions:
1. tPreheat the oven to 160°C/gas mark 3.
2. tPut the icing sugar, plain flour and cornflour into the bowl of a food processor fitted with the double-bladed knife and give them a quick blitz (just to save you sieving, which is my most-hated job in the kitchen) before adding the butter along with the vanilla seeds you’ve scraped out of a pod. (I find the easiest way to do this is by cutting the pod in half across, and then splitting each short half lengthwise and prising out the seeds with the point and edge of a sharp knife. Don’t even think of throwing the deseeded bits of pod away: stash them in a jar of caster to use next time a recipe requires vanilla sugar.).
3. tProcess again until the soft mixture coheres and begins to form a ball, loosely clumping around the blade. Turn this out on to a Swiss roll tin and press to form an even (or as even as you can make it) layer, using fingers or the back of a spoon, or both. Be patient: I promise you it will fit smoothly.
4. tUsing the tip of a sharp knife cut the pressed-out shortbread into fingers. I make two incisions lengthways – ie to form three layers – and then make ten cuts down – so that you end up with eleven fingers per layer. Obviously, the aim should be to cut at regular intervals but don’t start getting your ruler out. Just go by eye: uniformity is the province of the conveyer belt not of home cooking. Use the tines of a fork to make little holes in each marked-out biscuit: I press down about three times, diagonally, on each finger.
5. tNow that you’ve pressed, incised, and punctured, slide the Swiss roll tin into the oven and bake for about 20–25 minutes, by which time the shortbread will be pale still, but not doughy. Expect a little goldenness around the edges, but shortbread should be not crisp but melting. Remove the tin from the oven and let cool for 10 minutes or so, before removing, with a palette knife and your fingers, to a wire rack. Sprinkle with sugar and leave them to cool completely before storing in a tin.
Title: Chocolate Godiva Cake
Ingredients:
- 1 buttermilk
- 1 eggs
- 1/3 unsalted butter
- 3 sugar
- 8 salt
- 1 1/3 baking soda
- 1/4 flour
- 1
- 2
Instructions:
1. Preheat oven to 375 and flour a 9 inch, springform cake pan.
2. Sift together flour, baking soda, salt in separate bowl. Cream butter and sugar with mixer on medium speed until fluffy. Add eggs one at a time, mixing after each one. Adjust speed to low and add chocolate. Add in flour mixture until well blended. Add half of the buttermilk and half of the liquor, alternating until all are mixed well. Batter will be thicker than most box mixes.
3. Pour into cake pan and bake for 25 minutes or until a toothpick comes out clean when inserted. Let cake cool for 5 minutes, then run a knife around the edge to loosen edges. Let cool for another 10 minutes, then release the sides of the pan.
4. (This can also be used to make a layer cake, divide batter accordingly.).
Title: Sponge Kisses
Ingredients:
- 85 flour
- 85 cornflour
- 1 cream of tartar
- 3/4 baking soda
- 4 eggs
- 180 caster sugar
- 3/4 icing sugar
- 1 vanilla bean paste
- 2 icing sugar
- 1
- 3
Instructions:
1. Heat the oven to 200°C Line a baking tray with baking paper.
2. In a bowl double sift the flours, cream of tartar, baking soda. Set aside.
3. Divide the sugar into 4 parts. Separate the eggs and place the whites in a large bowl and beat to soft peaks.
4. With beaters rotating add a 1/4 of the sugar add beat until glossy. Repeat with remaining sugar. Whisk in the egg yolks one at a time.
5. Sift the dry ingredients one last time over the egg mix. Fold in gently until just incorporated.
6. Drop heaped teaspoonful onto the baking sheets, leaving room between so they can spread. Bake until lightly golden, 5 to 7 minutes. Remove to a rack to cool.
7. Whip cream with sugar then add vanilla. Spread half the cakes with jam and cream then top with a cake.
8. Set aside for 2 hours. When ready to serve sprinkle with icing sugar.
Title: Individual Irish Pudding Cake
Ingredients:
- 250 pitted dates
- 200 dried pitted prunes
- 225 raisins
- 150 dried cranberries
- 125 sultanas
- 200 apples
- 1 brown sugar
- 1/2 butter
- 1 1/4 eggs
- 185 hazelnut meal
- 3 plain flour
- 1/2 ground nutmeg
- 1 1/2 ground ginger
- 1 ground cloves
- 1/2 bicarbonate of soda
- 1/2
Instructions:
1. Combine fruits and whiskey in a large bowl, cover tightly with plastic wrap and stand at room temp overnight.
2. Preheat oven to 120°C Line 6-8 ramekins with baking paper twice, making sure that the paper sticks 4cm above the sides. Tip:overlap the paper slightly and use sticky tape on the outer side to secure it.
3. Combine extra whiskey and 1/2 cup of the sugar in a small saucepan. Stir over a medium-high heat until sugar dissolves; bring to the boil, cool syrup for 20 minutes.
4. Beat butter and remaining sugar in a small bowl with electric mixer until just combined (don't over beat it) Add eggs, one at a time, beating until combined between additions. Add butter mixture to the fruit that has stood overnight; stir in hazelnut meal, sifted dry ingredients and 1/2 cup of the cooled syrup.
5. Divide into the prepared ramekins, spread the tops out smoothly. Bake for about 1 - 1 1/2 hours until the pudding pulls away from the edges a little and springs back when lightly touched in the center. Brush puddings with remaining reheated syrup cover each with fool and cool to room temp in the ramekins. Turn out the puddings and wrap them in calico to persevere them. Serve warm or cold; store in the fridge for up to a month.
6. Enjoy!
Title: Aunt Stella's Ice Box Cookies
Ingredients:
- 1 brown sugar
- 1 1/2 eggs
- 3 vanilla
- 2 sugar
- 1 1/4 salt
- 1 cinnamon
- 1 flour
- 1
- 1/2
- 4
Instructions:
1. Beat fat and sugars until creamy; add eggs and vanilla, and beat until well mixed.
2. Add remaining ingredients and mix well.
3. Divide dough into two long rolls, and place in a narrow pan in the freezer to chill overnight.
4. Pre-heat oven to 375°F.
5. Slice very thin and bake on an ungreased cookie sheet at 375°F for 8-10 minutes.
6. Remove from pan to cool.
Title: Brazilian Corn Cake
Ingredients:
- 1 corn
- 7 butter
- 1 whole wheat flour
- 3 eggs
- 1 coconut milk
- 1 baking powder
- 2 granulated sugar
Instructions:
1. Preheat oven to 350°F
2. Place all of the dry ingredients into a bowl and mix; slowly add milk, eggs, butter, and corn; mix until smooth.
3. Pour the mixture into a large greased loaf pan.
4. Bake for about 50 minutes.
5. To test if the cake is done, stick a toothpick into the center; the cake is done when the toothpick comes out clean.
6. Remove the cake from the pan by turning it over onto a wire rack to cool.
7. Slice and serve.
Title: Best Eggless Cookie Dough (For 1)
Ingredients:
- 1/4 white sugar
- 1/4 brown sugar
- 2 margarine
- 2 shortening
- 1 nonfat milk
- 1 vanilla
- 1/4 salt
- 1/4 baking soda
- 3/4 - 1 flour
- 1 rolled oats
- 1/4 chocolate chips
Instructions:
1. In cereal bowl, cream together butters and sugars with spatula.
2. Add milk, vanilla, salt and soda and mix well.
3. Mix in flour. (probably start with half, then add the rest. That way it won't go everywhere when you try to stir).
4. Add in oats and chocolate chips.
Title: Dead Easy Chocolate Raisin Cake
Ingredients:
- 200 self raising flour
- 25 brown sugar
- 250 butter
- 125 eggs
- 2 vanilla
- 2 water
- 160 raisins
- 100 brandy
- 3
Instructions:
1. Pre heat oven to 170 C.
2. Grease 20 cm round tin, line base with baking paper.
3. Soak raisins in warmed brandy for 30 minutes.
4. Place all remaining ingredients in a large bowl.
5. Beat with electric beaters on high for 4 minutes till mix is pale and smooth.
6. Add raisins and brandy.
7. Pour into prepared tin.
8. Bake 50 - 55 minutes, cool in tin 10 minutes.
9. Turn onto wire rack.
10. Cake can be frosted or glazed as desired or just served with cream or ice cream.
Title: Rice Pudding
Ingredients:
- 2 eggs
- 1/2 sugar
- 1/2 salt
- 2 1/4 milk
- 1 vanilla
- 2 steamed rice
- 1 nutmeg
Instructions:
1. Separate eggs, beat yolks.
2. Add sugar, salt, milk, vanilla, and rice.
3. Stiffly beat egg whites and fold into mixture.
4. Turn into baking dish.
5. Sprinkle with nutmeg.
6. Bake in moderate oven (350 degrees F.) for 45 minutes.
Title: Dirt Cups For Kids
Ingredients:
- 2 milk
- 1 chocolate instant pudding
- 1 Cool Whip
- 1
Instructions:
1. Also need 8 to 10 (7 oz.) Clear plastic Cups.
2. Decorations: gummy worms, gummy frogs, candy flowers, chopped peanuts.
3. Pour milk into a large mixing bowl.
4. Add pudding mix.
5. Beat with whisk until well blended, 1 to 2 minutes.
6. Let stand for 5 minutes.
7. Stir in whipped topping and half of the crushed cookies.
8. Place 1 tablespoon crushed cookies into bottom of cups.
9. Fill cups 3/4 full with pudding mixture.
10. Top with remaining crushed cookies.
11. Refrigerate for 1 hour.
12. Decorate with the candy.
Title: Sue's Honey Cake
Ingredients:
- 3 eggs
- 1 honey
- 1 1/3 sugar
- 1 baking powder
- 2 margarine
- 3 baking soda
- 1 flour
- 4 cinnamon
- 1
Instructions:
1. Preheat oven to 325 degrees and grease and flour a 9" X 13" loaf pan.
2. Beat eggs and honey together. Add sugar and mix again.
3. Mix coffee with baking powder, and then add margarine or butter to the egg mixture.
4. Add baking soda, flour, cinnamon and beat together well.
5. Pour into prepared pans, filling each half way up, and bake for 55-60 minutes.
Title: Coconut Custard Pie -- Real Simple!
Ingredients:
- 1 sweetened condensed milk
- 1 coconut milk
- 3 kosher salt
- 1/4 coconut
- 1
- 1/4
Instructions:
1. Preheat oven to 325°F.
2. Partially bake pie crust, using pie weights or dried beans.
3. Whisk together condensed milk, coconut milk, egg yolks, and salt.
4. Pour into the partially baked pie crust, top with coconut, and bake until the center is set but still slightly jiggly, 50 to 60 minutes.
5. Let cool, then chill until firm, 4 to 5 hours.
Title: Pickies Sweet Potato Casserole
Ingredients:
- 4 sweet potatoes
- 1/3 butter
- 1/2 pecans
- 1/2 flour
- 2 brown sugar
- 2 butter
Instructions:
1. Bake sweet potatoes in oven until tender.
2. Peel the potatoes.
3. Mush the pulp up and add the butter.
4. Grease the oven safe pan before putting the pulp mixture in it.
5. Put the pulp into the pan, spreading the mixture evenly throughout the pan.
6. Mix all topping ingredients together, except butter, rubbing the brown sugar and flour between your hand breaking the clumps up creating a powder, not allowing clumps of brown sugar to remain is very important.
7. Spread the topping mixture evenly over the pulp mixture, careful not to leave any of the sweet potatoes exposed.
8. Pour the melted butter over the topping, making sure to cover all of the powder.
9. Bake for 30 minutes, cool and enjoy.
Title: To Die for " Prune Cake" With Buttermilk Glaze
Ingredients:
- 2 1/2 sugar
- 2 flour
- 1 canola oil
- 1 1/2 buttermilk
- 1 prune baby food
- 3 eggs
- 3 vanilla
- 1 1/2 baking soda
- 1 cinnamon
- 1/2 salt
- 1/2 pecans
- 1/4 butter
Instructions:
1. Mix with electric mixer the following:
2. 2 cups of flour.
3. 1 1/2 cups of sugar.
4. 1 cup canola oil.
5. 1 cup buttermilk.
6. 1 cup baby food prunes.
7. 3 eggs.
8. 1 tsp vanilla.
9. 1 tsp baking soda.
10. 1 tsp cinnamon.
11. 1/2 tsp salt.
12. and chopped pecans.
13. Bake for 45 minutes to 1 hour at 300 degrees.
14. in a lightly greased and floured 9x13 baking pan.
15. In the last 5 minutes of baking, make the sauce to pour over cake IMMEDIATELY after removing from the oven.
16. Sauce:
17. combine all in a medium sauce pan:
18. 1 cup sugar.
19. 1/2 cup of buttermilk.
20. 1/4 cup of butter.
21. 2 tsp vanilla.
22. 1/2 tsp baking soda.
23. DO NOT BEAT! Boil for 1 minute.
Title: Sauteed Apple Rings
Ingredients:
- 3 apples
- 2 butter
- 2 margarine
- 3/4 brown sugar
- ground cinnamon
- walnuts
- pecans
Instructions:
1. Peel, core and slice each apple into 4 large 1/2 inch rings.
2. Heat butter in medium skillet on medium heat, Stir in sugar and cinnamon,.
3. Add apple rings to skillet and toss gently to coat. Cover and cook on low heat 10-15 minutes, stirring occasionally. Sprinkle with chopped walnuts or pecans, if desired, Serve warm.
Title: Chocolate Pillows
Ingredients:
- 1/2 port wine
- 1 red Zinfandel wine
- 1/4 sugar
- 1 dried tart cherry
- 2 butter
- 12 wonton wrappers
- 1 egg
- 3 chocolate
- sugar
Instructions:
1. For sauce, in a small saucepan heat port to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/3 cup. Add 1 tablespoon sugar; cook and stir 1 minute. Add cherries; cook 2 minutes more, stirring occasionally. Remove from the heat and whisk in butter; cover to keep warm.
2. Meanwhile, heat oil in a 2-quart saucepan over medium heat until temperature reaches 350 degrees F. While oil heats, lightly brush edges of one wonton wrapper with some of the beaten egg. Place 1 piece of chocolate in center atop wonton wrapper. Place another wonton wrapper atop. Press edges to seal.
3. Cook filled wontons, one at a time, in hot oil for 1 minute or until golden brown, turning frequently to brown evenly. Remove with a slotted spoon and drain on paper towels. Adjust heat as needed to maintain oil temperature. Cool wontons slightly. Sprinkle wontons evenly with sugar.
4. Serve wontons with sauce and ice cream. Sprinkle ice cream with grated chocolate and serve with two spoons. Makes 2 servings.
5. *TIP: If using zinfandel, increase sugar in sauce to 2 tablespoons.
Title: Tried & True Creme Brulee With No Scalding
Ingredients:
- 2 heavy cream
- 5 sugar
- 1/2 vanilla extract
- 1
- 1/2
Instructions:
1. Preheat oven to 275 degrees F.
2. Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy.
3. Pour this mixture into 7 ounce sized ramekins (those little ceramic dishes). I suppose you could pour it all into one smallish casserole dish too.
4. Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins.
5. Place the pan with the ramekins in the oven for 45 minutes to an hour or so.
6. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
7. Then put them in the refrigerator and let them chill overnight.
8. Sprinkle a thin layer of the superfine sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard.
9. Now torch it! Or, if you don't have a torch, you can supposedly put them under the broiler for a minute or so. I haven't tried this.
10. Anyway, that's it. They came out just right the first time. Easy. And they tasted GREAT. The consistency was perfect. Enjoy!
Title: Gooey Sweet Potatoes
Ingredients:
- 3 sweet potatoes
- 2/3 graham cracker
- 1/3 light brown sugar
- 1/2 - 2/3 lemon juice
- 1 peanut butter
- 1/2 egg
- 1 cinnamon
- 1/2
Instructions:
1. Boil the potatoes for 20-25 minutes.
2. Put the potatoes in a bowl and mix in the rest of the ingredients.
3. Place the potato mixture in a saucepan.
4. Cook stiring constantly for 5 minutes.
5. Enjoy.
Title: Portokalopita - Greek Orange Pie
Ingredients:
- 2 sugar
- 3 water
- 1 thyme honey
- 1 orange, zest of
- 1/3 sugar
- 1/3 olive oil
- 2 baking powder
- 1 vanilla
- 1 1/4 eggs
- 4 orange, zest of
- 1 phyllo dough
- 10
Instructions:
1. In a saucepan over medium-high heat combine the water, sugar, honey and strips of orange zest. Bring to a boil and cook for about 15 minutes. Cover the saucepan and set aside to cool.
2. Preheat the oven to 375°F Lightly oil an 8x11 baking dish.
3. Unfold the phyllo dough and tear it into large pieces. Set aside, uncovered, while preparing the rest of the pie.
4. In a large bowl lightly whisk the eggs. Add the oil, sugar, vanilla, orange zest, yogurt and baking powder and whisk well.
5. Pour the mixture into the baking dish then add the torn pieces of phyllo, pushing some pieces down slightly to coat.
6. Bake the pie until set and golden on top, about 30 minutes. Remove from the oven and score lightly into pieces with a sharp knife. Pour the cooled syrup over the top. Let cool it completely before serving.
7. Serving suggestion: place a piece of portokalopita on a plate and sprinkle with diced candied walnut pieces.
Title: Milky Way Pudding
Ingredients:
- 5 sugar
- 1/3 cornstarch
- 2 salt
- 1/8 unsalted butter
- 2 vanilla
- 3
- 2
Instructions:
1. Cut the Milky Way bars into small pieces and set aside.
2. Combine the sugar, cornstarch and salt in a medium saucepan. Slowly whisk in the milk until smooth. Stir over medium-high heat until the mixture comes to a boil.
3. Whisk the yolks quickly to blend in a large, heatproof bowl. Slowly stir in half of the hot mixture into the yolks. Stir well and pour the yolk mixture back into the saucepan. Bring back to the boil and stir for 1 minute or until thickened and smooth. Remove from the heat and stir in the butter and vanilla. Reserve ½ cup of the chopped Milky Ways for garnish. Stir the rest into the pudding. Pour into four six-ounce ramekins or custard cups.
4. Cover and chill until set, at least 2 hours or overnight. Sprinkle over the reserved chopped Milky Ways just before serving.
Title: No Bake Pumpkin Cheesecake
Ingredients:
- 1 cream cheese
- 2 graham cracker crust
- 1
Instructions:
1. Melt Vanilla CANDIQUIK according to directions on package.
2. Blend Candiquik in a large bowl with pumpkin flavored gelatin powder and cream cheese until smooth.
3. Fold in whipped topping until well mixed.
4. Spread cheesecake mixture in pie crust.
Title: Eggless Crepe for Egg Allergies
Ingredients:
- 1/2 skim milk
- 1 all-purpose flour
- 2/3 water
- 1/4 butter
- 2 white sugar
- 1/4 salt
- 1 vanilla
- 4
Instructions:
1. Mix milk, water, melted butter, and vanilla extract in a medium bowl. In another bowl, mix flour, sugar, and salt.
2. Whisk both mixtures together until batter is smooth. Cover and refrigerate 2 hours/.
3. Warm a medium crepe pan over medium heat. Lightly grease with vegetable oil and pour about 2 tablespoons of crepe batter. Twirl pan around to spread out the batter thinly. Cook until edges are golden, and then flip to cook other side.
Title: Butterscotch Fudge Frosting
Ingredients:
- 2 brown sugar
- 1/2 butter
- 1 1/4 granulated sugar
- 3/4 water
- 1/2
Instructions:
1. Combine brown sugar and butter in pan on low heat, stirring constantly until mixture darkens slightly - about 5 minutes Remove from heat and add remaining ingredients.
2. Then boil, without stirring, until small amount of mixture forms a very soft ball in cold water(232 F). Remove from heat and cool to lukewarm(110 F). Next beat until of right consistency to spread.
3. If necessary, place frosting over hot water to keep soft while spreading. Makes enough frosting to cover tops and sides of two 8in layers generously or tops and sides of two 9" layers.
4. Can add 1/2 cup chopped pecans to part of frosting for filling.