lumicero/recipes-ing2inst huggingface dataset:
Title: Glazed Eggnog Madeleines from Holiday Cookies
Ingredients:
- 1 1/2 cake flour
- 1/2 baking powder
- 1 ground cloves
- 1/2 kosher salt
- 1/4 nutmeg
- 2 eggs
- 2 granulated sugar
- 3/4 Bourbon
- 3 cognac
- 3 heavy cream
- 3/4 unsalted butter
- 2/3 powdered sugar
- 1 nutmeg
- 1
Instructions:
1. SPECIAL EQUIPMENT:
2. 12-mold standard-size madeleine pan, 1-tablespoon cookie scoop (optional), wooden skewer or similar tool.
3. To make the madeleines:
4. Sift the flour, baking powder, and cloves into a bowl, then whisk in the salt and nutmeg. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, yolks, and granulated sugar and whisk on medium-high speed for 5 minutes, until pale and airy. Remove the bowl from the mixer stand, add the flour mixture, and, using a rubber spatula, fold in gently. Add the bourbon, cream, and 1/2 cup of the melted butter and continue to fold gently until the ingredients are incorporated. Cover the bowl and refrigerate for 30 minutes.
5. Meanwhile, brush the madeleine molds with 2 tablespoons of the remaining butter, then place the pan in the freezer for 10 minutes.
6. Position an oven rack in the middle of the oven and preheat the oven to 375°F Remove the pan from the freezer. Using the scoop or two tablespoons, scoop a rounded tablespoon of batter into each prepared mold. Then, using the wooden skewer, spread the batter gently to evenly.
7. fill the mold. Bake the madeleines for about 12 minutes, until lightly golden brown and a slightly raised bump forms in the center of each one.
8. Transfer the pan to a wire rack and let cool for 5 minutes. Using a fork, gently loosen each madeleine from its mold, then tip the pan to turn the madeleines onto the rack, scalloped side up, and let cool completely.
9. Wash and dry the pan, brush the molds with the remaining 2 tablespoons butter, and place the pan in the freezer for 10 minutes. Fill the molds with the remaining batter, then bake and cool the same way.
10. To make the glaze:
11. In a bowl, whisk together the confectioners’ sugar, milk, and nutmeg to the thickness of heavy cream. One by one, dip each madeleine into the glaze at an angle, covering about 1 inch. Place them back on the cooling rack until ready to serve.
12. Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden.
13. Get the book here: https://www.amazon.com/Holiday-Cookies-Showstopping-Recipes-Sweeten/dp/0399580255/.
Title: Peach Dumplings
Ingredients:
- 1.5 unsalted butter
- 1/2 brown sugar
- 3/4 vanilla
- 1 cinnamon
- 1 -2 lemon juice
- 1
- 2 -3
Instructions:
1. Butter 8x8 inch baking dish.
2. Preheat the oven at 350°F.
3. Peel peaches and cut each into 4-6 slices (smaller peaches you can cut in 4 slices and larger in 6).
4. Roll each peach slice in a crescent roll and place in a buttered dish.
5. Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, when it’s thickened, remove from heat and pour over the dumplings.
6. Pour the soda in the middle and along the edges of a pan (not over the rolls).
7. Bake for 30-40 minutes, or until they become golden brown.
8. You can sprinkle more cinnamon-sugar on top of the baked dumplings if you like.
9. Serve warm.
Title: Slumber Party Cake
Ingredients:
- 1 eggs
- 3 water
- 1 marshmallows
- 1/3
- 1/8
- 4
- 2
- 5
Instructions:
1. Cake:
2. Preheat the oven to 350°F and coat a 9" x 13" baking pan with nonstick cooking spray.
3. *NOTE: Prepare the cake mix according to the package directions; I'm required to list the ingredients needed to prepare the mix (eggs water, and oil) but yours may be different.
4. Place 1 cup of the cake batter in a small bowl and stir in 1/8 teaspoon green food color; mix well.
5. Pour the remaining batter into the baking pan and drop the colored batter by spoonfuls into the batter in the baking pan and swirl with a knife to create a marbled effect.
6. Bake according to package directions; Cool completely then invert onto a serving platter.
7. Frosting:
8. In a medium bowl, combine one container of frosting with the remaining 4 drops green food color; mix well.
9. Lightly frost the entire cake with green frosting then heavily frost the top one-third of the cake lengthwise with the remaining green frosting.
10. Assembly:
11. Cut the Twinkies in half lengthwise and place the top halves on the lightly frosted cake section, slightly overlapping the heavily frosted section.
12. Frost the Twinkies and the bottom two-thirds and sides of the cake with the remaining container of cream cheese frosting to look like a blanket that covers the Twinkies (the "bodies").
13. Place a flattened marshmallow to look like a pillow above each Twinkie on the green frosted part of the cake.
14. Decorate the wafers with decorative icing to make hair, eyes, and mouths; Attach the decorated wafers to the marshmallow pillows with leftover frosting.
15. Using the decorative icing, make a ruffle around the edges of the blanket; Sprinkle the blanket with decorative sprinkles; serve.
16. (If making ahead of time, place toothpicks in the corners and lightly cover with plastic wrap until ready to serve.).
17. NOTE: Use more or fewer Twinkies on your cake, depending on how many "slumbering guests" will be attending your slumber party!
Title: Best Red Velvet Cake
Ingredients:
- 1 unsalted butter
- 3 1/2 flour
- 1/2 salt
- 1 1/2 canola oil
- 1 butter
- 1 sugar
- 2 eggs
- 3 vanilla
- 2 buttermilk
- 1 1/2 baking soda
- 1 1/4 white vinegar
- 2
- 2 1/2
Instructions:
1. Preheat oven to 350F; grease three 9” round cake pans with butter and line bottoms with parchment. (If you’ve only got 2 pans, that’s okay).
2. Sift flour, cocoa and salt into a bowl.
3. Cream butter and sugar in an electric mixer until fluffy. Add oil and beat until incorporated. Beat in eggs one at a time. With machine on low, add red food coloring or beet juice, if using, very slowly. (Take care, it may splash.) Add vanilla. Add flour mixture alternately with buttermilk or yogurt & milk in 2 batches. Scrape down bowl and beat just long enough to combine.
4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat just until batter is smooth.
5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40-45 minute if using three pans, 50 minute for two pans. Let cool in pans 20 min., then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.
Title: Zucchini Cake
Ingredients:
- 1 1/2 flour
- 2 sugar
- 2 cinnamon
- 1 salt
- 1/3 baking powder
- 1/2 baking soda
- 1 vanilla
- 1 eggs
- 4 zucchini
- 2 walnuts
- 1/2
Instructions:
1. Mix dry ingredients.
2. Combine oil and eggs with vanilla; add to dry ingredients, mix well.
3. Add zucchini, stir until combined well.
4. Fold in walnuts.
5. Place in greased 13x9 baking pan.
6. Bake at 350* for 40 minutes, or until pick comes out clean.
Title: Fabulous Fruit Salad
Ingredients:
- 1 green apple
- 1 red apple
- 1 mango
- 1 cantaloupe
- 3 strawberries
- 400 pineapple chunks
- 375 dried mint flakes
- 1 sugar
Instructions:
1. Dice all the fruit ingredients, except the pineapple and gently mix together.
2. in a bowl.
3. Add the mint flakes and the pineapple with its juice, gently stir through.
4. Dust the fruit salad lightly with sugar.
5. Refrigerate until cool.
6. Serve as a summer dessert.
Title: Cinnamon Twists
Ingredients:
- 5 white flour
- 1 margarine
- 1 white sugar
- 3 baking powder
- 1 vanilla
- 2 eggs
- 1 milk
- 2 white sugar
- 8 cinnamon
Instructions:
1. Preheat oven to 325°F.
2. Mix flour, first amount of sugar, baking powder, and margarine as in a pie dough.
3. In a separate bowl, mix eggs and milk.
4. Make a well in the center of the flour mixture, and add milk mixture. Combine to form a dough.
5. Divide dough into 8 balls. Roll each ball into a circle like a plate.
6. Mix together the second amount of sugar and cinnamon. Sprinkle a heaping tbsp of the cinnamon mixture on each circle, and roll on lightly.
7. Cut each circle into 8 triangular wedges. Roll each wedge from the wide end to the point.
8. Place each twist on a greased cookie sheet. Bake at 325F until lightly browned.
Title: Mrs. Little's Peanut Butter Cookies
Ingredients:
- 1 butter
- 1 peanut butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 2 1/2 flour
- 1 1/2 baking soda
- 1/2 salt
- 1 flaked coconut
- 1 sugar
Instructions:
1. Cream the first six ingredients together thoroughly.
2. Sift the three dry ingredients together and add to creamed mixture.
3. Blend in the coconut, if desired.
4. Shape into 1 inch balls, roll in sugar.
5. Place 2 inches apart on an ungreased cookie sheet.
6. Flatten with a fork.
7. Bake at 375 degrees for 10 to 12 minutes.
8. Cool slightly, remove from pan.
Title: Chocolate Chip Cookies (Pei Recipe)
Ingredients:
- 1 margarine
- 1 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 2 1/4 flour
- 1/4 cornstarch
- 3/4 salt
- 1 baking soda
- 2
Instructions:
1. Cream together sugar, margarine, eggs and vanilla.
2. Add flour, cornstarch, salt, baking soda.
3. Stir in chocolate chips, mix well.
4. Drop by spoonfuls on an ungreased cookie sheet.
5. Bake at 350* for 13 minutes.
6. Note: depending on the size you make your cookies, the yield can be different than posted!
Title: Mom's Apple Crisp
Ingredients:
- 1 brown sugar
- 3/4 flour
- 1/4 quick-cooking oatmeal
- 1/2 butter
- 1 1/2 cinnamon
- 1/4 salt
- 5 -7 apples
Instructions:
1. Preheat oven to 425°F.
2. Mix dry ingredients together. Add butter and cut with a pastry knife until crumbly.
3. Place apples in the bottom of a casserole dish. Add flour and sugar mixture to the top. Firmly press flour and sugar mixture down.
4. Bake in oven for 45 minutes or until bubbly and browned.
5. Serve hot with or without vanilla ice cream.
Title: Strawberry Banana Spring Rolls With Caramel Rum Sauce
Ingredients:
- 1 sugar
- 1/2 water
- 3/4 dark rum
- 1 1/2 bananas
- 2 strawberries
- 8 -10 coconut
- 1/4 powdered sugar
- 8
- 1
Instructions:
1. Make sauce:
2. Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves.
3. Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes.
4. Reduce heat to low.
5. Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve.
6. Remove from heat and mix in rum.
7. (Can be made 1 day ahead and chilled. Before serving, rewarm over low heat, stirring occasionally.)
8. Make the rolls:
9. Working with one banana at a time, peel, and cut in half.
10. Take half at a time, and quarter longways.
11. Lay a spring roll wrapper with a point facing you, keeping the rest covered with a damp towel to prevent them from drying out.
12. Sprinkle powdered sugar liberally on the wrapper.
13. Then lay 1 quarter banana on the wrapper horizontally and then layer strawberry slices across to cover.
14. Sprinkle a little coconut on the strawberries, and then put another quarter banana on top (like a sandwich).
15. Fold the wrapper over, then the side corners in and roll up, being careful not to tear it.
16. Seal with a little egg white.
17. Keep covered with a lint free towel, and continue with the rest of the banana and strawberries until you have 8 rolls.
18. Hold in the refrigerator until ready to serve.
Title: Amazing Bundt Cake
Ingredients:
- 1 instant pudding mix
- 1 water
- 1 1/3 eggs
- 2/3
- 4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease sides and bottom of Bundt Style cake pan and flour lightly ( I use a baking spray that contains flour).
3. In a large bowl put cake mix and pudding mix, add water, oil, and eggs. and beat with electric mixer at low for 30 seconds. Beat at medium speed for 2 minutes.
4. Pour batter into pan and bake immediately.
5. Bake for 45-50 minutes (watch carefully) cake is done when toothpick inserted into center comes out "clean".
6. cool in the pan for 5 minutes.
7. Remove foil lid from frosting and microwave carefully until frosting is melted and pourable (carefully remove can from microwave as the plastic may be hot).
8. Turn out cake from pan onto cake plate, and drizzle frosting over the cake until it's coated well ( the "extras" that end up int the center of the cake are fought over in our house).
9. Promptly place dome over frosted cake and DO NOT TOUCH until the condensation has cleared (approx 6 hours).
10. This cake keeps well on the counter top, covered with the dome for about a week if you can keep it around that long!
11. You can also lay a doily over the frosting after the condensation is gone and dust with powdered sugar, or add toasted coconut.
Title: Magic Shell
Ingredients:
- 1 coconut oil
- 2 vanilla extract
- 1
Instructions:
1. Place all ingredients in a microwave safe bowl or double boiler.
2. If using a microwave melt ingredients in 20 second intervals, stirring after each interval until melted and smooth. If using a double boiler, stir and melt until smooth.
3. Pour over ice cream or cool and store for later use to be remelted.
Title: Turtle Crescents
Ingredients:
- 1 pecans
- 2
- 1/2
Instructions:
1. Pulse the Twix bars and the pecans in a food processor (or mini chopper) until completely chopped.
2. Unroll the crescent roll dough and separate into 8 triangles.
3. Working on an ungreased cookie sheet, sprinkle the candy/pecan mix over each crescent, pressing lightly into the dough. (Don't be afraid to mound it up a bit).
4. Starting at the wider end, roll up crescent, ending with the small tip on top. Bake at 350 degrees for 10-15 minutes, until golden brown.
Title: Bird's Nest Pudding
Ingredients:
- 6 apples
- 6 butter
- 6 sugar
- 4 eggs
- 1/2 sugar
- 1/2 flour
- 1/4 water
- 1/4 salt
- 1 vanilla
Instructions:
1. Grease a spring-form pan and preheat oven to 350°F.
2. Arrange apples in prepared pan and fill centers with bits of butter and about a teaspoon of sugar for each apple; add nuts, raisins, or jelly if desired.
3. Beat egg whites stiff, set to the side.
4. Beat egg yolks until thick and lemon colored; add sugar and beat well.
5. Sift flour and add to batter alternatively with water.
6. Fold egg whites into batter; add salt and vanilla.
7. Pour over apples and bake for an hour or until golden and apples are tender.
Title: Blueberry Drop Biscuit Cobbler
Ingredients:
- 1 1/2 all-purpose flour
- 3 sugar
- 1 sugar
- 1 1/2 baking powder
- 1/2 kosher salt
- 6 unsalted butter
- 1/2 creme fraiche
- 6 sour cream
- 2 fresh blueberries
- 1 fresh lemon juice
- lemon zest
Instructions:
1. Preheat oven to 375°F
2. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit-like dough forms, 5–7 turns (overmixing will make dough tough).
3. Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
4. Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.
Title: Ganache
Ingredients:
- 5 dark chocolate
- 1/4 soymilk
- 1 maple syrup
Instructions:
1. Combine the above in a microwave-safe container and microwave for about a minute.
2. Stir thoroughly even if it doesn’t look completely melted - It should come together after a bit of agitation, but if the chocolate still isn’t entirely smooth, return to the microwave for 15-30 seconds at a time, watching carefully to ensure that it doesn’t burn.
Title: Cool Marshmallow Salad
Ingredients:
- 1 marshmallows
- 1 sour cream
- 1
- 2
Instructions:
1. Mix all ingredients in a bowl. For a cramy salad, refrigerate an hour before serving.
2. If you like a molded salad, refridgerate overnight.
Title: Amazing Brownies
Ingredients:
- 4 eggs
- 1 1/2 instant coffee granules
- 1 1/2 vanilla extract
- 1 sugar
- 250 bittersweet chocolate
- 250 butter
- 1/2 salt
- 1 flour
- 4 1/2
Instructions:
1. Combine eggs, coffee, vanilla extract and sugar. Mix well.
2. Melt chocolate and butter together in microwave. stir every minute or so and continue heating until the mixture is fully melted.
3. Combine egg mixture with chocolate mixture and mix.
4. Combine flour, salt and cocoa.
5. Add egg-chocolate mixture to the flour mixture, mix well.
6. Pour batter into a 30cmX25cm (~ 10X12 in inches) buttered baking pan.
7. Put into oven, preheated to 180C (350F). Bake for 25 minutes.
8. Allow to cool completely before cutting into squares.
Title: Missy's Red Velvet Cake W/Cream Cheese Frosting
Ingredients:
- 3 eggs
- 2 granulated sugar
- 1 unsalted butter
- 2 cake flour
- 2 salt
- 1 buttermilk
- 2 1/2 baking soda
- 1 1/4 baking soda
- 1 white vinegar
- 1/2 unsalted butter
- 1 pecans
- 1 1/4 cream cheese
- 0.75 confectioners' sugar
- 1 vanilla extract
- 8
- 1
Instructions:
1. Preheat oven to 350°F Spray pans w/Pam Baking Spray or grease and flour two 9-in. cake pans; set pans aside.
2. With electric mixer on medium speed, beat eggs, shortening and sugar until well combined. Add the food coloring and cocoa, mixing well. Add the butter and mix well.
3. In a separate bowl, sift the cake flour & salt three times. Slowly add to creamed mixture. Add the buttermilk and mix well.
4. In a small bowl, combine baking soda & vinegar, stirring until baking soda is dissolved. Once dissolved, add to batter and mix well.
5. Pour batter into the prepared pans & bake about 20 mins or until cake springs back upon touch. Let layers cool completely on wire racks.
6. While cakes are cooling, prepare frosting. Using an electric mixer, combine butter, vanilla & cream cheese until completely blended. Reduce mixer speed & gradually add sifted confectioners' sugar. Once completely blended, add chopped pecans, if desired.
Title: Brown Eyed Susans
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1/4 salt
- 1 3/4 flour
- 1/2
Instructions:
1. Cream together butter, sugar, egg, vanilla, and salt.
2. Stir in flour.
3. Chill about 1 hour.
4. Shape in 1 inch balls.
5. Place 2 inches apart on ungreased cookie sheet.
6. Flatten each by pressing a chocolate wafer in each center.
7. Bake in hot oven (400 degrees) for 8-10 minutes.
8. Remove immediately from pan.
Title: Marshall Islands Macadamia Nut Pie
Ingredients:
- 1/3 eggs
- 1 light corn syrup
- 2 white sugar
- 4 vanilla extract
- 1 salt
- 1/2 heavy whipping cream
- 1 1/2 cream of coconut
- 1/4
- 1
- 3
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Press coconut into bottom and sides of unbaked pie shell.
2. In a large bowl, mix together the eggs, corn syrup, sugar, vanilla, and salt until well blended. Fold in macadamia nuts. Pour into pie shell.
3. Bake for 15 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue baking until top is brown, and filling is set; this will take about 30 more minutes. Let pie cool.
4. To make Topping: In a chilled bowl, whip cream to soft peaks. Gradually pour in cream of coconut while whipping just until cream of coconut is fully incorporated. Slice pie into wedges and serve, passing coconut cream separately.
Title: Lemony Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 1/2 all-purpose flour
- 2 fresh lemon juice
- 1 lemon, rind of
- 1/2 baking powder
- 1/8 salt
- sugar
Instructions:
1. Beat butter and sugar in large bowl with electric mixer at medium speed until creamy.
2. Beat in egg until light and fluffy.
3. Mix in flour, lemon juice, lemon peel, baking powder and salt.
4. Cover; refrigerate about 2 hours or until firm.
5. Preheat oven to 350*F.
6. Roll out dough, a small portion at a time, on well-floured surface to 1/4-inch thickness.
7. (Keep remaining dough in refrigerator.) Cut with 3-inch round or fluted cookie cutter.
8. Transfer to ungreased cookie sheets.
9. Sprinkle with sugar.
10. Bake 8 to 10 minutes or until edges are lightly browned.
11. Cool 1 minute on cookie sheets.
12. Remove from wires racks; cool completely.
13. Store in airtight container.
Title: Rhubarb Shortbread Squares
Ingredients:
- 1 flour
- 2 sugar
- 1/4 salt
- 1/2 butter
- 4 fresh rhubarb
- 1 1/4 frozen rhubarb
- 1/4 sugar
- 1/8 water
- 2 salt
- 1/3 unflavored gelatin
- 4 -6 cold water
- 1 heavy whipping cream
Instructions:
1. In a bowl, combine the flour, suagr and salt; cut in butter until crumbly.
2. Press into a greased 8-in. square baking dish.
3. Bake at 350°F for 15 minutes. cool on a wire rack.
4. In a saucepan, bring the rhubarb, sugar, water and salt to a boil.
5. Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender, stirring occasionally.
6. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute.
7. Stir into rhubarb mixture.
8. Cook and stir until gelatin is dissolved.
9. Stir in food coloring if desired.
10. Cover and refrigerate until cooled, about 2 hours.
11. Fold in whipped cream. Spread over crust. Cover refrigerate for 3 hours or until set. Cut into squares.
Title: Pineapple Cake
Ingredients:
- 1 crushed pineapple
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 3/4 brown sugar
- 3/4 pecans
- 3/4 coconut
Instructions:
1. Drain pineapple, reserving juice.
2. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
3. In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until fluffy. Add eggs, beat until smooth.
4. Alternately add flour mixture and reserved pineapple juice to egg mixtgure, beating at low speed after each addition, just until combined. Fold in pinapple.
5. Spread batter in a greased 13x9x2 inch baking pan or dish. In a small bowl combine brown sugar, pecans, and coconut. Sprinkle over batter; bake in a 350 degree Fahrenheit oven about 35 minutes or until center is firm.
Title: Trdelnik - Slovak/Czech Sweet Pastry
Ingredients:
- 2 all-purpose flour
- 5 unsalted butter
- 1/2 powdered sugar
- 5 fresh yeast
- 1 milk
- 1/2 walnuts
- 1 granulated sugar
- 1/2 egg
- 1
Instructions:
1. Please read the description part first, as it's essential for this recipe. Thak you.
2. First stiff into large mixing bowl flour and powdered sugar. Make a small hole in the middle and place into it crumbled fresh yeast. Pour lukewarm milk over the yeast. Let it rise for about 10 minutes.
3. Meanwhile melt the butter.
4. Add egg yolks into the bowl, pour in melted, but not hot butter, add pinch of salt.
5. Mix together to make fairly firm dough, well worked (use stand mixer, it's easy).
6. Let the dough rise for 20 minutes in warm place.
7. Divide into five equal parts, make loafs.
8. You can let it rise for another 20 minutes (it's better, but not necessary if fresh yeast used, a must with dry yeast).
9. Roll out each loaf into 2/3 inch diameter /caster?/ - you know what I mean, thin, cylindrical shape, like a small snake :-)).
10. lol.
11. Wrap the dough tighty around the BUTTERED "trdlo" wooden stick. Let it stand for ten more minutes (support the ends, so it will be in the air).
12. Glair with the last egg, cover all around with chopped walnuts and granulated sugar.
13. Bake as described above over hot coals on the grill. Results MAY be achieved with oven, but . . . .
14. The pastry need to be turned pretty often during baking, and baked until golden red color. Baking time is not determined, since baking over hot coals and on open air, but from my experience about 20 to 40 minutes, also depends on size you making.
15. When cooled down a little,
16. slide the baked pastry of the wooden stick, cut into individual servings, sprinkle with powdered sugar, enjoy.
17. Also you can cover it in various nuts, coconut and such.
18. Makes five, baked on two feet long, three inch diameter wooden stick.
19. I tried to have your reading bit more enjoyable, if there is something not so clear (this recipe is VERY unusuall), feel free to ask.
20. Tomas Sedlacek.