lumicero/recipes-ing2inst huggingface dataset:
Title: Vegan / Eggless Royal Icing
Ingredients:
- 1 confectioners' sugar
- 2 non-dairy milk substitute
- 2 light corn syrup
- 1/4
Instructions:
1. In a small bowl, stir together confectioners’ sugar and first liquid (water or rice milk) until smooth.
2. Add corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
3. Divide into bowls, and add food colorings to each to desired intensity. Remember, colors will lighten slightly when dry. Dip, pour or paint with a brush onto the cookies. Set aside to dry.
4. Cover icing with damp cloth when not using to prevent crusting.
Title: Red Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 2 1/4 flour
- 2 salt
- 3/4 buttermilk
- 1 baking soda
- 1 vinegar
- 1 milk
- 2 flour
- 1 margarine
- 3 shortening
- 1/2 vanilla
- 1/2 powdered sugar
- 1
Instructions:
1. For the cake, first sift together the dry ingredients in a medium bowl.
2. In large bowl, cream together shortening, sugar, eggs, and vanilla.
3. Dissolve baking soda and vinegar in buttermilk.
4. In three additions each, add the buttermilk mixture and the dry mixture to the shortening mixture, alternating.
5. Stir in red food coloring. Pour into a greased and floured 9x13 pan or two layer cake pans.
6. Bake at 350 for 25 minutes. Cool completely.
7. For the frosting, cook the milk and flour in a small saucepan over medium heat. Cook until thicker than gravy. Cool.
8. Beat together margarine, shortening, and vanilla. Mix in the flour mixture.
9. Beat in enough powdered sugar to make a good spreading consistency and desired sweetness.
Title: Vegan Vanilla Bites
Ingredients:
- 2 all-purpose flour
- 3/4 margarine
- 1/4 granulated sugar
- 1 vanilla
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350°F
2. beat together butter and sugar at medium speed until light and fluffy. Beat in vanilla. Gradually beat in flour until smooth.
3. On a floured surface, using a floured rolling pin, roll dough to a ½-inch thickness. Using a 1 inch round cookie cutter, cut out cookies. Gather trimmings, re-roll, and cut out more cookies.
4. Place cookies, 1 inch apart, on an ungreased baking sheet. Bake until set and golden, 18 to 20 minutes. Transfer cookies to a wire rack to cool. Sprinkle with confectioners' sugar.
Title: Easy Cream Cheese Cookies
Ingredients:
- 1/4 butter
- 1 cream cheese
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and cream cheese in a medium sized mixing bowl with an electric mixer for about 2 minutes or until creamy.
3. Add egg and vanilla extract. Blend together.
4. Add cake mix and stir.
5. Fold in chocolate chips.
6. Form cookie mix into 1.5 inch balls and place on ungreased cookie sheet about 2 inches apart.
7. Bake for approximately 10-12 minutes or until edges start to turn golden brown.
Title: German Egg Yolk Cookies (Eier Kringel)
Ingredients:
- 2 raw egg yolks
- 2 butter
- 1/4 sugar
- 1/2 cake flour
- 2 cardamom
- 1/2 lemon zest
- 1 sugar
- 1
- 1/4
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Put the hard cooked egg yolks through a wire sieve. (To do this easily, press them through with your fingers). Add the raw egg yolks and mix well.
3. In a large bowl, cream the butter and sugar; add the egg mixture and mix thoroughly. Stir in the flour, cardamon, and lemon zest; blend well. Chill dough for 1 hour.
4. Roll out small portions of the dough at a time on a lightly floured board to 1/8" thickness. Cut with a 2 1/2" cookie cutter. Brush with egg white, then sprinkle the tops with the sugar and almond mixture.
5. Place on ungreased cookie sheet.
6. Bake for about 10 minutes, or until delicately browned.
Title: Banana Pudding
Ingredients:
- 1 1/8 cornstarch
- 1 1/4 sugar
- 1 salt
- 4 1/2 water
- 2 milk
- 3 eggs
- 1/3 vanilla
- 2 bananas
- 13 salt
- 70 sugar
- 3 1/2
- 1/2
- 3 1/2
Instructions:
1. Blend the (1qt. 2/3 cup) cornstarch, sugar, and salt with the water.
2. Heat (2 gal) milk over hot water, add cornstarch mixture, and cook until thickened, stirring constantly.
3. Cover and continue cooking 25 minutes, stirring occasionally. Remove from heat.
4. Beat about 1 quart of hot mixture into the (14 eggs slightly beaten) eggs. Blend slowly into remaining hot mixture.
5. Cook over hot water about 5 minutes, continuing to stir. Remove from heat. Blend in Vanilla and Banana Extract.
6. Cool quickly, stirring occasionally.
7. In a large pan, layer wafers or butter cookies at botom, spread a layer of the pudding on top then a layer of bananas, then a layer of pudding, layer the cookies on top. enjoy.
8. Optional: Meringue Topping.
9. Beat (28) egg whites and salt in mixer on medium speed until whites are stiff but not dry.
10. Gradually add sugar, beating until well blended.
11. Spread on top of Banana pudding, bake in 400* oven until brown.
Title: Irish Milk Chocolate Sauce
Ingredients:
- 6 half-and-half
- 1 kosher salt
- 2 butter
- 1 irish cream
- 1
- 2
Instructions:
1. In a small microwavable bowl (or double boiler) combine chocolate, caramel, nutella, creamer, half and half and salt. Microwave in 20 second intervals (stirring in between) until chocolate is almost melted. Stir to completely melt chocolate.
2. Add in small pieces of butter. Stir to melt. Add whiskey and irish cream.
3. Serve warm over vanilla ice cream or pound cake or anything else that strikes your fancy. It can be reheated in 10 second intervals in the microwave.
Title: Red Velvet Cupcakes
Ingredients:
- 50 unsalted butter
- 150 caster sugar
- 1 egg
- 1 sea salt
- 3 vanilla extract
- 2 cocoa powder
- 150 plain flour
- 125 buttermilk
- 1/2 bicarbonate of soda
- 1 1/2 white wine vinegar
- 150 cream cheese
- 50 unsalted butter
- 100 icing sugar
- 1/2 vanilla extract
- 1 lemon
Instructions:
1. Preheat the oven to 180 degrees C and line a 12 cup muffin tin with cupcake cases.
2. Using an electric mixer cream your butter and sugar together until light and fluffy.
3. Gently beat in the egg, vanilla extract, pinch of salt and the red colouring.
4. In a separate bowl mix together the cocoa powder and flour and fold half of it into the butter mixture, followed by half of the buttermilk. Repeat with the remaining flour and buttermilk, until the mixture is wonderfully smooth.
5. In a small bowl mix the bicarb of soda and white wine vinegar together so that it fizzes up, and stir into the cake mixture.
6. Divide the mixture between the cupcake cases and bake for 20-25 minutes. To check if they are cooked insert a skewer into the centre of a cake-if it comes out clean, they're perfect, if not pop them back into the oven for another couple of minutes.
7. Leave them to cool in the tin for 5 minutes, then turn out onto a wire rack to cool while you make the frosting.
8. Put the frosting ingredients into a food processor and whiz until it's smooth and creamy. Spoon the frosting onto the cooled cupcakes, and watch them disappear!
Title: Butterfly Cupcakes
Ingredients:
- 250 unsalted butter
- 1 caster sugar
- 2 eggs
- 2 1/2 self-raising flour
- 1 milk
- 1 vanilla essence
- 300 fresh strawberries
- 12 icing sugar
Instructions:
1. Cream butter and sugar together in a bowl until light and fluffy.
2. Add eggs one at a time, beating each in until combined. Add sifted flour, milk and vanilla essence.
3. Spoon mixture into patty tins lined with paper patty cups. Bake in moderate oven (190C.) towards the top of the oven for about 20 minutes or until golden brown.
4. Slice tops off cooled cakes, and fill cakes with freshly whipped cream. Carefully cut tops in half lengthways and arrange these 'butterfly wings' on the cream.
5. Place a strawberry half in the centre of the wings. Dust with icing sugar before serving.
6. and EAT! :D.
Title: Apple Pecan Cake
Ingredients:
- 2 green apples
- 1 sugar
- 125 butter
- 1 egg
- 1 1/2 plain flour
- 1 bicarbonate of soda
- 1 allspice
- 1 cinnamon
- 1/2 salt
- 1 pecans
Instructions:
1. First melt butter and allow to cool.
2. Core, peel and slice apples, mix with sugar and set aside.
3. Sift all dry ingredients, add pecans and mix well.
4. Beat egg into the cooled melted butter.
5. Add apple mixture and butter mixture to the dry ingredients, mix well.
6. Pour into an 8 inch cake tin and bake in a moderately hot oven 180`C (360`F) for 45 minutes.
Title: Ultimate Tapioca Pudding!
Ingredients:
- 2 sugar
- 4 milk
- 2 sugar
- 1 tapioca
- 5 salt
- 6 sugar
- 1/4 vanilla
- 5
- 1
Instructions:
1. Beat egg whites with 4 T sugar until stiff and set aside.
2. Mix egg yolks in sauce pan with 1 cup milk until well blended.
3. Add tapioca, salt, remaining sugar and remaining milk. Cook over med/low heat stirring constantly until full boil is reached. Boil must remain while still stirring.
4. Remove from heat and add vanilla.
5. Pour a small amount of the tapioca into the egg whites and fold together. Gradually add the rest.
6. May be placed in dessert cups to cool. Place Saran Wrap over bowl, touching the entire surface of the pudding to prevent skim top.
7. Top with canned peaches.
Title: Slow Cooker Raspberry Bread Pudding
Ingredients:
- 5 -6 fresh raspberry
- 1 heavy cream
- 2 sugar
- 2 eggs
- 1 1/4 vanilla extract
- 6
- 1
Instructions:
1. SlowCooker: Medium round.
2. Setting and Cook Time: HIGH for 2-1/2 hours, plus 15 minutes uncovered.
3. Coat the slow cooker with butter-flavor nonstick cooking spray.
4. Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries.
5. Repeat the layers, ending with the berries on top.
6. In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten.
7. Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F.
8. Remove the lid and cook on HIGH for another 15 minutes.
9. Cover, turn off the cooker, and let the pudding stand to cool slightly.
10. Serve warm or at room temperature, with whipped cream, if desired.
Title: Orange Torte
Ingredients:
- 3/4 lemon juice
- 1/4 cornstarch
- 2 butter
- 1/2 sugar
- 6 eggs
- 3 sugar
- 1 hot water
- 4 vanilla
- 11 orange zest
- 2 ground cardamom
- 1 salt
- 1 cream of tartar
- 3/4 all-purpose flour
- 3/4 cake flour
- 8 butter
- 5 icing sugar
- 1
- 1/2
- 2
- 6
- 1 1/2
- 2
- 3
Instructions:
1. For orange curd: Mix juices with cornstarch in saucepan until dissolved.
2. Whisk in butter, sugar, eggs and yolk until smooth.
3. Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
4. DO NOT LET BOIL.
5. Place a piece of plastic wrap directly on the surface of the curd and cool, then refrigerate overnight; if butter begins to separate, whisk to reblend.
6. For cake: Position rack in center of oven and preheat to 350F.
7. Line bottom of 2, 9 inch round cake pans with parchment.
8. Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
9. Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
10. Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
11. Resift flours together.
12. Gently fold ¼ of meringue mixture into yolks.
13. Scrape yolk mixture over remaining meringue with spatula, then sift ¼ of flour over top and fold in.
14. Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
15. Drizzle butter over and gently fold in using 3-4 strokes.
16. Pour into pans.
17. Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
18. Cool.
19. To assemble: Loosen cakes from pans and peel off paper.
20. Turn right side up.
21. Using long, serrated knife, halve cakes horizontally to make 4 layers.
22. Arrange 1 layer, cut side up, on platter.
23. Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
24. Repeat 2 more times.
25. Top with last layer, flat side up.
26. Press gently to align.
27. Wrap cake in plastic wrap and refrigerate overnight.
28. Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
29. Reserve 2/3s cup cream.
30. Spread remaining cream smoothly over top and sides of cake.
31. Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
32. Garnish with candied orange peel, if you wish and serve at room temperature.
Title: Deep Dish Apple Pie
Ingredients:
- 12 apples
- 1 cinnamon
- 1 1/2 sugar
- 1 brown sugar
- 1/2 flour
- butter
Instructions:
1. Fill 9x13 pan half full with peeled and sliced apples, sprinkle with cinnamon and 1/2 cup sugar.
2. Finish filling pan with peeled and sliced apples, sprinkle again with cinnamon.
3. Combine remaining 1 cup sugar, flour and butter (I use a pastry blender).
4. Bake in 350 degree oven for 1 hour, temperature may be lower if using brown sugar.
Title: Mom's Molasses Cookies
Ingredients:
- 1 brown sugar
- 3/4 molasses
- 1/4 egg
- 1 flour
- 2 1/4 baking soda
- 2 cinnamon
- 1 ginger
- 1 clove
- 1/2 salt
- 1/4 granulated sugar
Instructions:
1. Mix together brown sugar, Crisco, molasses and egg; add in flour, soda and spices, mix well.
2. Cover and refrigerate at least 1 hour.
3. Preheat oven to 375°.
4. Shape dough into walnut-sized balls.
5. Dip tops in granulated sugar.
6. Place sugar-side up about 3" apart on cookie sheet.
7. Bake 10-12 minutes.
8. Remove immediately from cookie sheet and let cool.
Title: Apricot Snack Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 1/2 butter
- 1 baking powder
- 1 milk
- 2 eggs
- 1 vanilla
- 2 fresh apricots
Instructions:
1. Combine flour and sugar in a mixing bowl. Cut in butter to make crumbs. Set 3/4 cup of crumb mixture aside for topping.
2. Add milk, baking powder, vanilla, and EGG YOLKS to mixing bowl. Mix well. Beat EGG WHITES till soft peaks form. Fold into batter.
3. If adding apricots to batter do so now.
4. Pour batter into lighty sprayed 9 x 13 pan. Evenly sprinkle with apricots (if you didn't add them to the batter). Sprinkle with reserved crumbs. Bake at 350 for about 45 minutes or until toothpick comes out clean.
Title: Creamy Dutch Apple Dessert
Ingredients:
- 1/4 butter
- 1 1/2 margarine
- 1 graham cracker crumbs
- 1 sweetened condensed milk
- 1/4 sour cream
- 1 ReaLemon juice
- 1/2 walnuts
- 1/2 cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. In a 1 1/2 quart baking dish, melt butter in oven.
3. Sprinkle with crumbs, combine with butter, and press onto bottom of dish to make crust.
4. In bowl, mix together condensed milk, sour cream, and Realemon.
5. Spread evenly over crumb crust.
6. Spoon apple filling over creamy layer.
7. Bake at 350 for 25-30 minutes or until set.
8. Cool slightly.
9. Mix together nuts and cinnamon.
10. Sprinkle over top.
11. Serve warm or cold.
12. Refrigerate any leftovers.
Title: Chocolate-Chocolate Cupcakes With White Frosting
Ingredients:
- 3/4 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1/2 sugar
- 1 eggs
- 3 vanilla extract
- 1 sour cream
- 1/2 unsalted butter
- 1 1/2 powdered sugar
- 1/2 vanilla extract
- 3 milk
- 1
- 2 -3
Instructions:
1. Sift the first 4 ingredients together in a bowl; set aside.
2. With an electric mixer, beat the butter and sugar together on medium speed until light and fluffy.
3. Add eggs, 1 at a time, beating until well blended after each addition; stir in vanilla.
4. Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture; beat on low speed until blended after each addition; stir in morsels.
5. Place 12 paper baking cups in a muffin pan; spoon batter evenly into cups, filling completely full.
6. Bake in a preheated 350° oven for 25-30 minutes or until a pick comes out clean.
7. Cool in pan 5 minutes; transfer to a wire rack, and cool 30 minutes or until completely cool.
8. Make White Frosting: with an electric mixer, beat butter on med-high speed until creamy.
9. Gradually beat in sugar until smooth.
10. Beat in vanilla and 2 tablespoons milk, adding more milk, if necessary, for desired consistency.
11. Spread cooled cupcakes evenly with White Frosting.
Title: Mom's Key Lime Cake
Ingredients:
- 1 eggs
- 1 gelatin powder
- 4 butter
- 1 cream cheese
- 1 key lime juice
- 1/2 confectioners' sugar
- 1 lime zest
- 3
- 4
Instructions:
1. Combine cake mix, gelatin mix, oil, eggs and orange juice.
2. Pour into three 8 inch cake pans.
3. Bake according to instructions on box.
4. Allow to cool, then poke holes in cakes while in pans and pour key lime juice over layers.
5. To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Add lime zest if desired. Mix well and ice cakes.
6. You can substitute ingredients for a lighter cake and it still turns out well.
Title: Rhubarb Bread Pudding
Ingredients:
- 8 milk
- 1 1/2 butter
- 4 eggs
- 5 sugar
- 1 1/2 salt
- 1/4 cinnamon
- 1 rhubarb
- 4 raw sugar
- 1/2 pecans
- 1/4
Instructions:
1. Put bread cubes in a greased 2 quart casserole.
2. Melt butter with milk in a saucepan.
3. Pour over bread and let sit 15 minutes.
4. Mix together the eggs, sugar, salt and cinnamon.
5. Stir in rhubarb.
6. Stir into bread mixture.
7. Top with raw sugar and pecans.
8. Bake at 350 55-60 minutes until set.
9. Serve warm.
Title: America's Test Kitchen Skillet Apple Crisp
Ingredients:
- 3/4 all-purpose flour
- 3/4 pecans
- 3/4 old fashioned oats
- 1/2 light brown sugar
- 1/4 granulated sugar
- 1/2 ground cinnamon
- 1/2 table salt
- 8 unsalted butter
- 3 golden delicious apples
- 1/4 granulated sugar
- 1/4 ground cinnamon
- 1 apple cider
- 2 lemon juice
- 2 unsalted butter
Instructions:
1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
2. FOR THE FILLING: Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
3. Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated.
4. Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.
Title: Sugar Free Sugar Cookies
Ingredients:
- 4 low-fat cream cheese
- 2 butter
- 2 eggs
- 1/2 Splenda granular
- 2 vanilla extract
- 2 lemon peel
- 1/4 flour
- 1/4 wheat gluten flour
- 1 baking powder
- 1/4 salt
- 1 1/2
Instructions:
1. Combine cream cheese, butter and 2 egg yokes in a bowl. Beat until thick, smooth and creamy. Do not under beat. Add the egg whites and beat for another minure. Stop mixer. Add remaining ingredients, then mix at a slow speed or by hand. Refrigerate dough for at least 30 minutes or until it can be handled without sticking.
2. Form balls the size of small grapes and put them on a cookie sheet. All room for expansion. Flatten each cookie slighty with your fingertips. Cookies can be pressed flatter using the under side of a mug or glass rubbed with flour to avoid sticking. Bake cookies for 8-12 minutes. Cookies should be barely golden with slightly darker edges.
Title: Microwave Choc Cake
Ingredients:
- 125 butter
- 1 caster sugar
- 1 water
- 1 1/2 self raising flour
- 1/3 baking soda
- 1/2 eggs
- 2 baking powder
- 1 1/2
Instructions:
1. grease 23cm ring dish.
2. lightly beat eggs.
3. combine butter, sugar and water in large bowl, cook on high 4 mins, cool to room temp.
4. sift dry ingrediants into butter mixture, beat with wooden spoon till smooth, stir in eggs.
5. pour mixture into prepared dish, cook on high about 8 mins till just firm.
6. stand 5 mins, turn onto a rack to cool.
Title: Easy As Can Be Pineapple Dessert
Ingredients:
- 1 crushed pineapple
- 1 pistachio pudding mix
- 1 Cool Whip
- 1 miniature marshmallow
- 1/4 walnuts
Instructions:
1. Mix together pineapple& pudding.
2. Then add cool whip, marshmallows& walnuts.
3. put in a large bowl and refrigerate for about 2 hours.
Title: Sylvia's Perfect Pie Crust
Ingredients:
- 1 1/2 all-purpose flour
- 3 egg
- 1 cold water
- 5 white vinegar
- 1 salt
- 1
Instructions:
1. In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
2. Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.).
3. When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
4. With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Title: Pineapple & Bread Casserole
Ingredients:
- 1/2 butter
- 2 margarine
- 8 sugar
- 2 eggs
- 3 crushed pineapple
- 10 lemon juice
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Add the eggs, one at a time, beating well after each addition.
3. Stir in pineapple and lemon juice.
4. Fold in the bread cubes.
5. Pour into a greased 13x9x2 casserole dish.
6. Bake, uncovered, at 325 degrees for 35–40 minutes or until set.
Title: Chocolate Almond Crumb Crust
Ingredients:
- 3/4 butter
- 20 sugar
- 1/4 salt
- 1/3
- 1/2
- 1/4
Instructions:
1. Process almonds and wafers in a processor until fine crumbs form.
2. Add in all remaining ingredients and process until combined.
3. Press into 8 or 9-inch pie plate, or a 9-inch springform baking pan.
4. Bake in a 350 degree oven (second-lowest rack) for 10 minutes.
Title: Sunflower Pie
Ingredients:
- 3 eggs
- 1/2 brown sugar
- 1/2 light corn syrup
- 1/2 dark corn syrup
- 1/4 granulated sugar
- 3 butter
- 1 margarine
- 1/4 vanilla extract
- 1 salt
- 1 sunflower seeds
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl beat together eggs, brown sugar, corn syrups.
3. granulated sugar, melted butter, vanilla and salt.
4. Place pie shell on cookie sheet.
5. Spread sunflower seeds evenly in bottown of pie shell.
6. Pour in liquids.
7. Bake at 350 degrees for 50-60 minutes until center is almost set, should jiggle slightly.
8. Cool on wire rack.