lumicero/recipes-ing2inst huggingface dataset:
Title: Pineapple Whip Dessert
Ingredients:
- 1 crushed pineapple
- 1 lemon juice
- 1 lime juice
- 3 sugar
- 2
- 3/4
Instructions:
1. Drain pineapple, but reserve 5 tablespoons of juice.
2. Blend first 5 ingredients (drained pineapple, lemon juice, lime juice, sugar, reserved pineapple juice) in a blender, blend until smooth.
3. Pour into a container that freezes well. (I used a small pampered chef aluminum bowl with lid). Place in freezer for 1 1/2 hours of until slushy.I.
4. Whip whipping cream until it peaks. Fold into slushy pineapple mixture. Return to freezer for 1 hour.
5. Spoon into 3 separate glasses (1 1/2 cups each). Top each with 1 tablespoon of reserved juice and 1 tablespoon of reserved crushed pineapple.
6. Add on your own additions, cherry, chopped walnuts, pineapple syrup.I.
7. Generously serves 3.
Title: Ultimate Holiday Biscotti (Chocolate Mint Biscotti)
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 3/4 salt
- 6 butter
- 3/4 sugar
- 2 eggs
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or tin foil.
2. Sift first 3 ingredients into medium bowl.
3. Using food processor or electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time. Stir in extract. Mix in flour mixture just until blended. Stir in peppermint crunch chips.
4. Turn dough out onto lightly floured surface. (Dough will feel very sticky). Flour hands before handling dough.
5. Divide dough in half. Roll each half into 15-inch log (about 1 1/4 inches wide). Carefully transfer logs to a prepared baking sheet, spacing 3 inches apart.
6. Bake logs until almost firm to touch but still pale, 25-30 minutes Cool logs on baking sheet 10 minutes.
7. Carefully transfer logs to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise diagnally into 1/2 inch thick slices.
8. Place slices, cut side down, on prepared cookie sheet. Bake until firm and golden, about 9 minutes. Turn biscotti over and cook approximately another 9 mins or until just turning golden. Transfer biscotti to racks and cool.
9. GARNISH: Melt chocolate.( I put the chips in a microwavable bowl and heat for about 1 minute constantly watching. I then stir and if chocolate needs more melting I ad another 30 secs. until chocolate is melted.) (DO NOT OVER COOK or chocolate will become dry and hard and burnt!).
10. Dip 1 long side of each biscotti into melted chocolate. Place cookies on wax paper or tin foil and let stand until chocolate is firm.
Title: Hanky Panky Cake
Ingredients:
- 18 eggs
- 3 water
- 1/3 crushed pineapple
- 1 1/3 sugar
- 1 instant vanilla pudding
- 1 milk
- 1 flaked coconut
- 2 bananas
- 1 Cool Whip
- 3
- 1
- 1/2
Instructions:
1. Bake cake according to box directions and poke holes in it.
2. Boil together the crushed pineapple can contents and the sugar,and pour over cake while hot. Let cool.
3. Prepare vanilla pudding according to its box's directions and mix with the coconut and spread over cake.
4. Spread Cool Whip over this.
5. Place the sliced bananas on top of cake spread and top with the nuts.
Title: Pecan Dreams
Ingredients:
- 1/2 butter
- 6 confectioners' sugar
- 2 flour
- 2 water
- 2 vanilla
- 2 pecans
Instructions:
1. Preheat oven to 250.
2. Cream butter and sugar and work in the rest of the ingredients.
3. Roll small pieces in the palm of your hand, the size of a date. (Please don't use Menthaladum before you do this!).
4. Bake in a slow oven about 30 minutes or until brown.
5. Roll in confectionary sugar.
Title: Chocolate Toffee Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1/4 baking soda
- 1 water
- 1 white vinegar
- 1/4 vanilla extract
- 1 confectioners' sugar
- 1 butter
- 1/2 milk
- 1 1/2 vanilla extract
- 1/3
- 2
- 3/4
Instructions:
1. In a large bowl, combine flour, sugar, cocoa and baking soda. Whisk the water, oil, vinegar and vanilla until smooth. Gradually add to dry ingredients just until combined. Stir in toffee bits.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, combine confectioners' sugar and cocoa; set aside. In a large bowl, beat butter and 1/2 cup cocoa mixture until smooth. Add milk, vanilla and remaining cocoa mixture; beat until desired spreading consistency is reached. Stir in 1/2 cup toffee bits.
4. Frost cupcakes. Cover and refrigerate until serving. Top with remaining toffee bits before serving. Yield: about 1-1/2 dozen.
Title: The Easiest Fresh Peach Cobbler Ever!
Ingredients:
- 1/2 unsalted butter
- 1 flour
- 2 sugar
- 3 baking powder
- 1 salt
- 1 milk
- 4 lemon juice
- 1 cinnamon
- 3 -5
Instructions:
1. Preheat oven to 375* F.
2. Pour melted butter in a 13x9x2 baking dish.
3. In a medium bowl, combine flour, 1 c sugar, baking powder and salt and mix well.
4. Stir in milk, mixing until just combined.
5. Pour batter over butter in pan but do not stir.
6. In small saucepan, combine peaches, lemon juice, and remaining cup of sugar and bring to boil over high heat, stirring constantly.
7. Pour over batter mixture but do not stir.
8. Sprinkle with cinnamon.
9. Bake in preheated oven 40-45 minutes or until top is golden brown.
Title: Holiday Gift Cake
Ingredients:
- 1 cream cheese
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 1 1/2 vanilla
- 1 1/2 baking powder
- 2 1/4 flour
- 2 maraschino cherries
- 1 1/2 walnuts
- 11 1/2
Instructions:
1. Mix all ingredients in one large mixing bowl:.
2. Combine the cream cheese and butter until smooth.
3. Add the sugar, cream well.
4. Add eggs and vanilla, cream well.
5. Blend in flour and baking powder, mix until smooth.
6. Fold in cherries,nuts and chocolate chips.
7. Spray 3 - 1 lb. tin loaf pans with Pam.
8. Pour the mixture into 3 - 1lb. tin loaf pans approximately 2/3 full.
9. Bake at 325 degrees for 50 minutes or until golden brown.
Title: Floating Berries
Ingredients:
- 2 fresh strawberries
- 1 fresh blueberries
- 1 low-fat cream cheese
- 12 vanilla extract
- 1 powdered sugar
- 1/2 Splenda sugar substitute
- 1 1/2 Cool Whip
- 2
- 1/2
- 12
Instructions:
1. Mix strawberries and Splenda in a bowl, cover and chill overnight or for at least three hours.
2. Beat cheese and powdered sugar until smooth. Add extracts. Stir. Fold in Cool Whip gently. Add blueberries and glaze to strawberries, stir together.
3. Tear cake into bite-size chunks.
4. In clear bowl, place 1/2 cake, then 1/2 cream mixture, then 1/2 fruit mixture. Repeat.
5. Cover and chill for several hours or overnight.
Title: Cinnamon Tortilla With Cream Cheese & Strawberries
Ingredients:
- 2 sugar
- 1/8 Splenda sugar substitute
- 1 ground cinnamon
- 1 fat free tortillas
- 1/3 reduced-fat cream cheese
- strawberry slices
Instructions:
1. Combine sugar substitute and cinnamon in cup; mix well. Heat large nonstick skillet over medium heat.
2. Lightly spray one side of tortilla with cooking spray; sprinkle with cinnamon mixture.
3. Place tortilla, cinnamon side down, in hot skillet. Cook 2 minutes or until lightly browned. Remove from skillet.
4. Spread uncooked side of tortilla with cream cheese; arrange strawberries down center of tortilla. Roll up tortilla, or fold, to serve.
5. Tip: Prepare recipe through step 3. Mash a few of the strawberry slices with a fork until almost smooth; stir into cream cheese. Proceed as directed in step 4.
Title: Frog Eye Salad
Ingredients:
- 1/2 acini di pepe pasta
- 1 egg
- 1/2 sugar
- 1 flour
- 1/4 salt
- 15 crushed pineapple
- 2 mandarin oranges
- 1 mini marshmallows
- 1
Instructions:
1. Cook acini de pepe 8 - 10 minutes, rinse in cold water.
2. In saucepan, beat egg with wire whisk until foamy.
3. Stir in sugar, flour, salt and reserved pineapple juice.
4. Cook over low heat, stir until thickened and bubbly.
5. In a large bowl, combine acini di pepe with egg mixture.
6. Chill 1 hour.
7. Stir in pineapple, oranges and marshmallows.
8. Fold in whipped cream.
9. Cover.
10. Chill.
Title: Chai Crunch
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 honey
- 1/2 instant nonfat dry milk powder
- 1/2 ground cardamom
- 1/2 ground ginger
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground cloves
- 1 vanilla
- 3
- 1
- 1 1/2
Instructions:
1. Heat oven to 300º.
2. In 1-quart saucepan, melt butter over medium heat.
3. Remove from heat and stir in honey, dry milk, all seasonings and vanilla until well mixed.
4. In 15x11 roasting pan, mix all remaining ingredients. Pour butter mixture over cereal; toss until evenly coated.
5. Bake at 300 for 45-60 minutes or until golden brown, stirring every 15 minutes.
6. Pour mixture onto waxed paper or paper towels.
7. Cool 15 minutes before serving.
8. Store in tightly covered container.
9. NOTE: for spicier flavor, omit dried milk. If dried milk is used, flavor will be less spicy and a little sweeter.
Title: Seven-Minute Frosting
Ingredients:
- 3/4 sugar
- 1/2 cream of tartar
- 1 salt
- 2 cold water
- 1/4 vanilla extract
- 2
Instructions:
1. Combine the sugar, cream of tartar, salt, egg whites, and water in a large mixing bowl or double boiler of at least a 2-quart capacity.
2. Set over simmering, not boiling, water over moderate heat.
3. Beat with a hand electric mixer at high speed for about 5 to 7 minutes, until the frosting stands in definite peaks when the beater is lifted.
4. Remove from the water and continue beating for several minutes, until the frosting has cooled and no longer feels hot to your finger, and stands in soft, smooth, billowy peaks.
5. Beat in the vanilla.
6. You will have enough to generously fill and frost an 8 or 9 inch two-layer cake or a 9 or 10 inch tube cake.
Title: Peanut Butter/ Skor Bars
Ingredients:
- 20 butter
- 3 1/2 chocolate chips
- 1 sweetened condensed milk
- 1 coconut
- 1
Instructions:
1. Combine crumbs and butter in a bowl.
2. Press onto the bottom of a greased 13 X 9" baking pan.
3. Layer nuts, morsels, coconuts, and skor bits.
4. Drizzle condensed milk evenly over top.
5. Bake in a preheated oven at 350F for 20 to 25 minutes.
Title: Lemon Meltaways
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 cornstarch
- 1/3 powdered sugar
- 3/4 butter
- 1 lemon, rind of
- 1 lemon juice
- 3/4 powdered sugar
- 1/4 butter
- 1 lemon, rind of
- 1 lemon juice
Instructions:
1. In large mixer bowl, combine all cookie ingredients.
2. Beat at low speed, scraping bowl often, until well mixed, about 2 to 3 minutes.
3. Divide dough in half.
4. Shape each half into 8x1-inch roll.
5. Wrap in plastic food wrap.
6. Refrigerate until firm (1 to 2 hours).
7. Heat oven to 350.
8. With sharp knife, cut each half into 1/4-inch slices.
9. Place 2 inches apart on cookie sheets.
10. Bake for 8 to 12 minutes or until set.
11. (Cookies will not brown).
12. Cool completely.
13. In small mixer bowl, combine all frosting ingredients.
14. Beat at medium speed, scraping bowl often, until fluffy (1 to 2 minutes).
15. Frost cooled cookies.
Title: Butterscotch Maple Frosting
Ingredients:
- 1 reduced-fat cream cheese
- 4 butter
- 2 - 2 1/2 powdered sugar
- 1/2
Instructions:
1. Place the cream cheese and butter in large mixing bowl and blend with an electric mixer on low speed until combined, 30 seconds.
2. Add 2 cups powdered sugar, a little at a time, blending with the mixer until the sugar is well incorporated, 1 minute.
3. Add the maple flavoring and the melted butterscotch chips. Increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more. Add up to 1/2 cup more sugar, 1 tablespoon at a time, if needed to make a spreadable consistency.
Title: Homemade Doughnuts
Ingredients:
- 1 dry active yeast
- 1/3 sugar
- 3 1/4 flour
- 1 egg
- 4 butter
- 1/2 salt
Instructions:
1. Dissolve yeast in 1 cup of warm water. Let sit about 5 minutes until the yeast foams a bit (so you know it's active).
2. Beat in 2 cups of the flour, sugar, egg, butter, and salt. Add the remaining 1 1/4 cup flour 1/4 cup at a time until the dough starts pulling away from the sides of the bowl. Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 2 hours. Alternatively, you can chill the dough overnight.
3. Punch down the dough and turn it onto a floured surface. Roll dough to about 1/2-inch thick and use a large round biscuit cutter (a drinking glass works too) to cut circles and a smaller round cutter to cut out the holes. Obviously, if you are lucky enough to be in possession of a doughnut cutter, go ahead and use that!
4. Cover doughnuts (and holes) and let rise until puffy looking, about 2 hours. Alternatively, you can put the cut doughnuts on floured baking sheets, cover, and chill the cut dough overnight.
5. Heat an inch or two of oil or lard in a large heavy pot to 350 - 375*F. Set a cooling rack over a baking sheet and put them near the pot. Put about a cup of sugar in a medium bowl and have that handy as well.
6. Add 3 or 4 doughnuts (or 8 to 10 doughnut holes) to the oil. They should sizzle immediately as you add them to the fat. Cook doughnuts until light brown on one side. Use tongs or a slotted spoon to flip the doughnuts, cook until the second side is light brown. Transfer cooked doughnuts to cooling rack and let cool/drain for a few minutes. Dip doughnuts into sugar to coat. Repeat with remaining doughnuts. Serve warm if at all possible.
7. Makes about 18 homemade doughnuts and doughnut holes.
Title: Candy Store Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 butter
- 3/4 brown sugar
- 1/4 white sugar
- 1 instant white chocolate pudding and pie filling mix
- 2 eggs
- 1 vanilla extract
- 2 mini marshmallows
- 1
- 1/2
Instructions:
1. Preheat oven to 350° F (175°C).
2. In a bowl combine flour and baking soda.
3. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Mix in the flour and baking soda.
4. Stir in the candies and marshmallows.
5. Bake 10-12 minutes.
Title: Rich Christmas Fruit Pudding
Ingredients:
- 375 raisins
- 150 dried figs
- 125 sultanas
- 100 currants
- 150 brandy
- 100 unsalted butter
- 1/2 brown sugar
- 250 eggs
- 1 marmalade
- 4 plain flour
- 2 mixed spice
- 1 ground ginger
- 1 bicarbonate of soda
- 1/2 brandy
- 1/2
- 2
- 100
- 1/2
- 1/4
Instructions:
1. Chop fruit medley, raisins, figs and cherries. Combine in a large bowl with sultanas and currants, pour over brandy and mix well. Cover and stand overnight.
2. Grease an 8 cup (2 litre) pudding basin and line the base with a small circle of baking paper.
3. Beat butter and sugar until smooth and creamy (use electric mixer). Add eggs one at a time, beating well after each addition. Beat in marmalade.
4. Sift flour, spices and bicarb soda together. Fold into butter mixture with breadcrumbs, soaked fruit, nuts and choc bits.
5. Spoon mixture into prepared pudding basin and smooth the top. Cover basin with baking paper and secure tightly with string. Cover with foil or basin lid. (If using foil, tie more string under the rim to secure, and then make a string handle over the top to make removal from pan easier).
6. Place pudding basin on a trivet or upturned saucer in a large saucepan with enough boiling water to come halfway up the side of the basin. Cover pan and simmer for 4 hours - add more boiling water as necessary to maintain the water level.
7. Remove basin from pan and cool. Cover and refrigerate pudding in the basin.
8. Reheat (using same method as Step 6) for 2 hours. Turn onto a serving plate. Gently warm 1/4 cup brandy in a small saucepan. Using a long match, ignite brandy and CAREFULLY pour over the pudding.
9. Alternatively, you can reheat individual slices in the microwave - a bonus if it's stinking hot or space on your stove-top is at a premium!
Title: Baked & Frosted Doughnuts
Ingredients:
- 1 egg
- 1/2 caster sugar
- 2 vanilla extract
- 1/2 milk
- 50 butter
- 2 plain flour
- 2 baking powder
- 1 1/2 icing sugar
Instructions:
1. Using an electric mixer, beat egg, sugar, and 1 teaspoon vanilla in a small bowl until creamy. Stir in milk and half the butter. Stir in combined sifted flour and baking powder to form a soft dough. Cover with plastic food wrap; chill for 30 minutes.
2. Preheat oven to 200°C Line a large baking tray with baking paper. knead dough gently on a lightly floured surface. Pat dough to 1-1 1/2cm thick. Using a 5cm floured biscuit cutter, cut dough into 16 rounds. Using 2.5cm cutter, cut out the centre of each round. Place doughnuts (and centres) on prepared tray. Bake for 12-15 minutes or until golden brown.
3. Meanwhile, combine icing sugar, remaining vanilla, and 1 1/2 - 2 tablespoons boiling water in a medium heatproof bowl; stir to make a runny glaze.
4. Dip doughnuts into warm glaze and decorate with sprinkles.
Title: Black Pepper Butter Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 granulated sugar
- 1 sweet unsalted butter
- 1 egg
- 1 baking soda
- 1 pure vanilla extract
- 1 1/2 black pepper
- sugar
Instructions:
1. Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer.
2. Roll into 1/2 inch size balls-you will need three large ungreased cookie sheets, 16 balls per sheet.
3. Use the flat base of a drinking glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.
4. Bake in a preheated 350 F (or 180 C) oven for 8-11 minutes or until lighly browned on the edges- do not overbake.
5. Remove to wire racks to cool.
Title: What Happened? (A Dessert)
Ingredients:
- 18 1/4 water
- 1 1/4 eggs
- 1/3 instant vanilla pudding
- 3 milk
- 2 Cool Whip
- 2
- 4
- 2
- 16
Instructions:
1. Combine cake mix, water, oil and eggs and prepare cake batter according to package instructions. Bake cake according to package directions for 9x13 cake.
2. Bake pie crust rounds in the oven and cool. Break into small pieces.
3. Prepare instant pudding with the 4 cups of milk according to package directions.
4. Layer in the following order in a large bowl, you will have 4 layers of each ingredient:
5. Cake, pudding, pie crust, pie filling and cool whip. Keep layering until you reach the top of the bowl, ending with cool whip.
6. The prep time takes into consideration the baking and cooling of the crusts and cake.
Title: Ginger Apple Crumble Bars & Raspberry Whipped Coconut Cream
Ingredients:
- 1 apple
- 1 coconut oil
- 1/2 vanilla extract
- 1 ground ginger
- 1 ground cinnamon
- 1 ground allspice
- 1 1/2 old fashioned oats
- 1 1/2 baking powder
- 3 sea salt
- 1/4 unsalted butter
- 10 maple syrup
- 1/2 raspberries
- 1 honey
- 1 coconut milk
- 1
Instructions:
1. Preheat oven to 350 degrees F or 170 degrees C. Line an 8x8- inch baking dish with parchment paper, leaving the edges overhanging.
2. To make the apple filling, grate an apple on the large holes of a grater. Place grated apples in a clean towel and squeeze gently to remove some of the moisture. Place apples in a medium bowl and stir in the coconut oil, vanilla extract, ground ginger, ground cinnamon and ground allspice. Set aside.
3. To make the crumble cake, in a large bowl, stir to combine the oats, almond flour, baking powder and salt. Add melted butter and stir to combine, then add 1/2 cup maple syrup and stir to combine completely.
4. Add about half of the mixture into the bottom of the prepared baking dish, pressing to cover the bottom completely. Top with the grated apple mixture, spreading to cover the base. Top the apples with remaining crumble.
5. Bake in preheated oven for 40 minutes, or until the top crumble is golden and the cake is baked through. Let cool before slicing.
6. To make raspberry whipped coconut cream, place raspberries, 1 tablespoon water and honey in a small pot over medium heat. Cook until berries are softened, about 5 minutes. Transfer to a blender and blend until smooth. Let cool to room temperature and refrigerate until chilled.
7. Remove coconut milk from refrigerator and scrape the solids off the top of the coconut milk. Place in the bowl of a stand mixer fitted with the whisk attachment. Beat until light and fluffy, about 3-5 minutes on medium high speed. Remove from stand and fold in raspberry puree,.
8. To serve, slice the baked oats mix into bars and top with raspberry whipped coconut cream.
Title: Nana’s Chocolate Mint Marble Cake
Ingredients:
- 1 1/2 self raising flour
- 1 salt
- 2 butter
- 3/4 caster sugar
- 1 eggs
- 3 chocolate chips
- 2 -3 cold water
- 1/2 butter
- 2 icing sugar
- 3
- 1 1/2
Instructions:
1. Grease and flour an 8” cake tin, set oven at 200degC (400degF).
2. Sift flour and salt, divide into halves.
3. Cream butter and sugar until light; add eggs separately, beating well, divide.
4. To one bowl add flour, cocoa mixture and fold gently.
5. Fold remaining flour and peppermint essence into other bowl.
6. Spoon half white mixture into prepared tin, top with chocolate mixture and then remaining white, smooth top and run knife through in a figure eight.
7. Bake 50 minutes.
8. Icing; Melt chopped chocolate over pan of hot water(or very low in microwave), add cold water, butter and icing sugar and stir until smooth and glossy - use immediately.
Title: Chef Joey's Vegan Holiday Squares
Ingredients:
- 1/2 firm tofu
- 1 powdered sugar
- 1/2 cake flour
- 1/2 baking powder
- 2 sea salt
- 1 1/4 walnuts
- 1/4 pecans
- 1 currants
- 1/4 powdered sugar
- 1/4
- 1/3
- 1
- 2
Instructions:
1. Oil your muffin tin. I used spray.
2. Preheat your oven to 350'F.
3. In the bowl of a stand mixer beat the tofu until smooth.
4. Add the sifted powdered sugar and orange extract to the tofu mixture and beat again until well blended.
5. While its blending, sift the flours, baking powder and salt in a bowl.
6. Take 2 tablespoons of the flour mixture and stir in the candied fruit, nuts and currants. This will keep them from clumping and falling to the bottom of the squares.
7. Add the rest of the flour mixture to the tofu mixture on low speed. Then gently fold in the fruit and nuts.
8. The batter will be fairly stiff. Spoon it evenly into the muffin cups.
9. Bake for 25 minutes or until the squares are lightly browned.
10. Before the squares are out of the oven make your icing.
11. Combine the powdered sugar, rum and orange extract until a stiff icing is achieved.
12. Put on the squares about 5 minutes, then ice them. You could even put a little fine orange peel on top for decoration.
13. Cool the squares on a wire rack.
14. Bon Appetit!
Title: Cranberry or Cherry Biscotti in a Jar (Gift)
Ingredients:
- 3/4 dried cranberries
- 3/4 dried cherries
- 2 pecans
- 1/2 unbleached all-purpose flour
- 2 cinnamon
- 2/3 baking powder
- 1/3 sugar
- 2 butter
- eggs
Instructions:
1. Layer ingredients in order inside a a clean 1 quart jar.
2. Tap gently on the counter top to settle each layer before adding the next.
3. Add additional cranberries or pecans to top off the jar.
4. On gift Tag include additional ingredients (butter and eggs) and these baking directions:
5. Beat 1/3 cup butter on medium speed for 30 seconds. Add 2 eggs and beat on medium until well combined.
6. Using a wooden spoon, stir in contents of jar just until combined. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide.
7. Bake at 375°F for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour.
8. Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet.
9. Bake at 325°F for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool.
Title: Almond Kataifi
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/3 egg
- 1 cinnamon
- 1/2 allspice
- 1/2 clove
- 1/4
Instructions:
1. In a small saucepan, melt the butter and add the almonds, sugar and spices. When well blended, blend the egg into the mixture.
2. You can either mix in your baked kataifi and place in mini muffin tins and bake about 8-10 minutes at 350F.
3. Or you can use the kataifi as a base and pour your mixture over the top and bake.