lumicero/recipes-ing2inst huggingface dataset:
Title: Chewy Chocolate Peppermint Cookies
Ingredients:
- 1 1/4 butter
- 2 sugar
- 2 eggs
- 2 vanilla
- 10 baking soda
- 3/4 salt
- 1 flour
- 1/2
- 2
Instructions:
1. Cream butter and sugar. Add eggs and vanilla and blend well. Combine cocoa, baking soda, salt and flour; then blend into creamed mixture. Add peppermint baking chips, reserving 1/3 Celsius Drop by teaspoonfuls onto greased cookie sheet. Top with a few reserved baking chips.
2. Bake at 350 degrees for 8-9 minutes. Do not overbake. Cookies will soft. They will puff during baking, flatten upon cooling. Cool on cookie sheet until set, about 1 minute; remove to wire rack to cool completely. Makes 4-5 dozen.
Title: Magic Pumpkin Buckle
Ingredients:
- 1/2 butter
- 1 margarine
- 1 all-purpose flour
- 4 sugar
- 1/2 baking powder
- 1 salt
- 1 milk
- 3 vanilla extract
- 1 canned pumpkin
- 2 evaporated milk
- 1 eggs
- 1/2 sugar
- 1 brown sugar
- 1 all-purpose flour
- 1/2 ground cinnamon
- 1/4 salt
- 1/4 ground ginger
- 1/4 clove
- 1 nutmeg
- 2 butter
- margarine
- sugar
Instructions:
1. pour butter or margarine in a 13 inch x 9 inch x 2 inch baking dish.
2. set aside.
3. in a bowl, combine the flour, sugar, baking powder and salt.
4. stir in milk and vanilla until smooth.
5. pour into the prepared pan.
6. in a mixing bowl, beat the pumpkin, milk and eggs.
7. combine the remaining filling iingredients.
8. add to pumpkin mixture.
9. pour over crust mixture. ( do not stir).
10. dot with butter or margarine and sprinkle with sugar.
11. bake at 350 degrees, for 55-60 minutes or until a knife inserted near the center, comes out clean and the top is golden brown.
Title: Chocolate Orange Torte
Ingredients:
- 1 1/2 butter
- 12 sugar
- 3/4 eggs
- 3/4
- 3
- 6
Instructions:
1. Line bottom of 9 inch spring form pan with wax paper and set aside.
2. In top of double boiler over hot water, melt together butter, chocolate, sugar and orange juice. Stir to blend. Remove from heat and stir in orange liqueur. Let cool.
3. Mix in eggs 1 at a time. Pour into prepared pan. Bake at 350 for 40 minutes or until edge is slightly crusty and middle is just set. Let cool on rack. Cover with plastic and refrigerate for at least 12 hours.
Title: Mock Rice Pudding
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 16 light cottage cheese
- 2 raisins
- 1 cinnamon
- nutmeg
Instructions:
1. Make pudding according to the directions on the box, adding spices before you whisk pudding. Once the pudding begins to get thick, stir in cottage cheese and raisins.
2. Place in refrigerator and let set for about 1 hour to blend.
Title: Bubble Tea from BubbleTeaSupply.com
Ingredients:
- 1 tapioca
- 6 -8 water
Instructions:
1. The ratio should be a minimum of 6:1, water to tapioca pearls.
2. Boil water in a large pot.
3. Add in the tapioca pearls to boiling water.
4. The tapioca pearls should float in the water.
5. Boil for about 25 minutes depending on the tapioca pearl with the cover on.
6. Turn the heat off and let the tapioca sit in the water for 25 minutes.
7. Rinse the cooked tapioca pearls in warm water and drain out the water.
8. Cover with bubble tea sugar syrup or brown sugar and serve.
Title: Skeleton Slab Pie
Ingredients:
- 12 salt
- 1/4 sugar
- 1 cornstarch
- 2/3 lemon juice
- 1/4 flour
- 2 egg
- 1
Instructions:
1. Filling:
2. Reserve 1 cup of juice and mix in cornstarch. In a large stock pot, mix sugar with cherries and remaining juices and cook until bubbling, stirring constantly. Add the reserved juice/cornstarch mixture and stir to combine. Cook for about 3 minutes until thickened.
3. Pie:
4. Preheat oven to 400 degrees F. Coat a smooth surface in flour and roll out 2 rounds of pie crust lengthwise. Line the bottom of a 9x13 baking pan with dough. Trim the excess and pinch the edges of the pie crust. Fill the crust with filling. Cut 6 1-inch strips of pie crust. Use small square cookie cutter to cut out 9 squares. Twist the strips and arrange across the pie to create ribs. Place the squares down the center of the ribcage. Brush crust with egg. Bake 35-45 minutes until the crust is golden brown and juices begin to bubble.
Title: Brazilian Style(Milk Pudding)
Ingredients:
- 1 sugar
- 1 sweetened condensed milk
- 14 milk
- 3 eggs
Instructions:
1. Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°.
2. Put the sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
3. Be careful not to burn the sugar and yourself.
4. I use an oven mitt to hold the mold in my left hand and a large spoon for the sugar in my right hand.
5. This way I can keep turning the mold and spooning the sugar. Let the mold cool.
6. Combine the condensed milk, regular milk and eggs in a blender. Whip (I like to use the frappe button in my blender) until smooth.
7. Pour this mixture into the mold and place it in the center of the roasting pan with water.
8. Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).
9. Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudim should slide out easily.
10. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves about 10. Totally yummy!
Title: Fruit Pizza
Ingredients:
- 1 cream cheese
- 1 sour cream
- 1 powdered sugar
- 1 water
- 2 cornstarch
- 1/4 sugar
- 1 1/4 Jello gelatin
- 1
Instructions:
1. In a round pizza pan, press out cookie dough and bake according to package directions.
2. Cool well.
3. Whip together cream cheese, sour cream and powdered sugar.
4. Spread over cooled crust.
5. Arrange sliced fruits in a circle on top of cream cheese mixture.
6. Mix together water, cornstarch and sugar.
7. Boil until mixture is clean, stirring constantly.
8. Add box of Jello to hot mixture and stir.
9. Cool.
10. Spread cooled glaze over fruit.
11. Refrigerate and serve!
Title: 6-Minute Banana and Caramel Sponge Pudding
Ingredients:
- 1 egg
- 1 sugar
- 2 self-raising flour
- 1 margarine
- 1 banana
- 2
Instructions:
1. In a bowl mix the egg, sugar, flour and butter (or butter substitute) together until light.
2. In a 1 pint microwave safe bowl put the sliced banana and spoon the sauce over.
3. Spoon the sponge mix over the banana and caramel.
4. Cover with cliingfilm and pierce and microwave for 2 and a half minutes (Mine is 850W oven).
5. The sponge should rise beautifully - it should be firm to the touch on top but still have a bit of a wobble.
6. Leave it sit for 3 minutes (this for me is the hard part).
7. Serve hot with custard (my preference is cold with a hot pudding), a scoop of good vanilla ice cream or whipped or pouring cream.
8. Alternatives: I've done this with roasted rhubarb (with a little powdered ginger). Would be good with golden syrup, fruit jam, perhaps sliced tinned pear and chocolate desert sauce. The possibilities abound.
9. I've also done this with half oz sunflour and half oz apple sauce and felt very virtuous.
Title: Meringue Pile
Ingredients:
- 6 icing sugar
- 350 vanilla extract
- 1/2 sugar
- 500 strawberries
- 2
- 400
Instructions:
1. To make meringue:
2. Preheat oven to 100 degrees celcius.
3. Beat egg whites until soft peaks form.
4. Gradually add icing sugar and vanilla and continue beating until glossy and mixture is firm.
5. Line three baking trays with baking paper.
6. Using a large dinner plate mark with a pencil the circular outline.
7. Place egg mixture over the paper into three thin circles.
8. Bake in preheated oven for 2 hours, then remove from oven and allow to cool completely.
9. To serve:
10. Gently peel paper off meringues.
11. Whip cream with sugar until stiff peaks form.
12. Place first circle on serving platter, place 1/3 cream mixture and arrange fruit on top. Continue for all layers.
Title: Toffee Butter Icebox Cookies - Freezer/Refrigerator- Make Ahead
Ingredients:
- 1 butter
- 1 sugar
- 1 vanilla extract
- 1 egg
- 2 1/2 all-purpose flour
- 1
Instructions:
1. Cream butter & sugar together.
2. Add in the egg & vanilla & mix until well combined.
3. Stir in flour, mixing until fully incorporated. If dough is too dry, add a teaspoon of warm water at a time until proper consistency.
4. Fold in Heath bits.
5. Divide dough in half. Place on top of a sheet of plastic wrap or wax paper. Form into a log about 6.5" long & 1.5" in diameter. Wrap each log in plastic wrap & refrigerate 1-2 hours or until firm.
6. Preheat oven to 375.
7. Line baking sheet w/ parchment paper.
8. Slice logs into 1/4" slices.
9. Place slices 2" apart on cookie sheet.
10. Bake 8 minutes or until lightly browned.
11. Can be refrigerated for weeks - or frozen for several months.
Title: Chocolate Ganache
Ingredients:
- 2 chocolate chips
- 1 heavy cream
- 1 butter
- 1 vanilla
Instructions:
1. place a small pot on medium heat and add heavy cream. Bring to a low boil.
2. Pour over chocolate chips and mix until thoroughly melted.
3. Add in butter and vanilla extract.
Title: Mazariner/Mazarines
Ingredients:
- 4 butter
- 1/3 sugar
- 1 butter
- 1 1/3 sugar
- 4 almond paste
- 1/4 eggs
- 7 vanilla extract
- 3 powdered sugar
- 1/4 water
- 1/4
- 2
- 3
Instructions:
1. Basic pastry dough:
2. Cream the butter and sugar. Stir in the egg yolk, add the flour, be prepared to get messy,and work the dough with your hands until its well blended and smooth!
3. Preheat oven to 350*F, Break the dough into around 15 pieces of equal size. Press each piece into a butterd muffin tin to coat the bottom and the side. Next up, the filling!
4. Mazariner Filling:
5. Beat the butter, sugar, and almond paste together! When thats creamy and free from lumps and bumps, beat in the eggs one at a time. Sift in the flour, blend well until the batter is smooth. spoon the filling into the lined muffin tins. Bake for an average of 28 minutes until golden and yummy looking. Let cool for ten minutes an gently unmold.
6. Frosting:
7. Mix the powdered sugar with the water until smooth, try not to make it too runny. Spread the icing on the mazarins while they are still slightly warm. After a few minutes the frosting should look like a fine slightly opaque glaze over the tops of the pastries.
Title: Chocolate Souffle Cake
Ingredients:
- 14 sugar
- 2/3 walnuts
- 1/2 salt
- 3 powdered sugar
- 8
- 1
Instructions:
1. Preheat oven to 350°F Line bottom of 8-inch springform pan with 2-3/4-inch high sides with parchment paper.
2. Spread pan and paper with vegetable oil spray.
3. Sprinkle pan with 2 tablespoons sugar.
4. Finely grind nuts with 2 tablespoons sugar in processor.
5. Transfer nut mixture to large bowl.
6. Mix in 10 tablespoons sugar and cocoa, then oil.
7. Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
8. Fold whites into cocoa mixture in 3 additions.
9. Spoon batter into prepared pan; smooth top.
10. Bake until cake puffs and tester inserted into center comes out with moist crumbs attached, about 30 minutes.
11. Cool cake in pan on rack about 30 minutes.
12. (Cake may fall.) Cut around pan sides to loosen cake.
13. Remove sides of pan and cool cake completely.
14. Sprinkle cake with powdered sugar.
Title: The Best Whiskey Cake Ever
Ingredients:
- 1 instant pudding mix
- 1 eggs
- 3/4 Amaretto
- 5 sour cream
- 1/2 vanilla extract
- 1/2
- 1
Instructions:
1. In a large bowl beat until creamy cake mix, instant pudding, oil, flavorings,sour cream then pour in greased cake pan angel or bundt pan.
2. put in preheated oven.Bake until a toothpick inserted comes out clean.
Title: Classic Gingersnaps
Ingredients:
- 2 1/2 ground ginger
- 1 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/4 baking soda
- 1/2 egg
- 1 molasses
- 1/4 sugar
Instructions:
1. HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
2. COMBINE Homemade Cookie Mix, ginger, cinnamon, nutmeg and baking soda in large bowl. Add egg and molasses. Mix well. Shape into 3/4-inch balls and roll in sugar. Place about 2-inches apart on prepared baking sheets.
3. BAKE 6 to 8 minutes. Cool on baking sheet for 2 minutes. Cool completely on cooling rack.
Title: Rosemaria Salad
Ingredients:
- 3/4 sugar
- 2 flour
- 2 eggs
- 1/4 salt
- 1 mandarin oranges
- 1 crushed pineapple
- 1 1/4 orzo pasta
- 4 Cool Whip Topping
Instructions:
1. Drain juice from fruit and combine with first 4 ingredients. Cook 5 minutes until thick.
2. Cook orzo according to package directions.
3. Cool all ingredients, and mix together.
Title: Fresh Rhubarb Upside-Down Cake
Ingredients:
- 1 2/3 all-purpose flour
- 2 baking powder
- 1 salt
- 2 pure vanilla extract
- 1 creme fraiche
- 6 sour cream
- 1/2 unsalted butter
- 1 dark brown sugar
- 2 Bourbon
- 6 pecans
- 1 fresh rhubarb
- 2 granulated sugar
- eggs
- butter
- creme fraiche
Instructions:
1. Recipe will fit a cast Iron pan 12 inches across at the top.
2. Position a rack in the center of the oven and preheat the oven to 350oF.
3. Brush the insides of 8 mini-or baby cake pans, each 4 inches across and 1 inch deep, with a light coating of melted butter, dust with flour, and tap out the excess (skip this step if using a large cast iron pan).
4. Whisk or stir the flour, baking powder, and salt together just to blend; reserve.
5. In a separate bowl, stir the vanilla into the creme fraiche and set aside until needed.
6. Melt the 1/2 stick of butter in a heavy skillet (or use the cast iron pan).
7. Add the brown sugar and bourbon and cook over medium heat, stirring with a wooden spoon, until the sugar melts.
8. Stir in the pecans to coat with the caramel and turn off the heat.
9. Divide the caramel evenly among the pans, working quickly to get it to the edges of the pans before it sets- step unnecessary if using a large cast iron pan (cooked sugar cools rapidly).
10. Arrange the rhubarb in circles over the sugar, and set aside while you make the batter.
11. Put the remaining stick of butter and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed.
12. The butter and sugar must be beaten until they are light, fluffy, and pale, so don't rush it- the process can take 3 to 4 minutes with a heavy-duty mixer and 6 to 8 minutes with a hand-held mixer.
13. Reduce the speed to medium and add the eggs one at a time, beating well after each addition.
14. Working with a rubber spatula, carefully fold in the dry ingredients and the creme fraiche alternately- 3 additions of dry ingredients, 2 of creme fraiche.
15. You'll end up with a thick batter.
16. Spoon the batter over rhubarb and smooth the tops by rotating the pans while you run a rubber spatula over the batter.
17. Put the pans on a jelly-roll pan and bake for 20 to 35 minutes, or until a toothpick inserted in the center of a cake comes out clean (test a couple of the cakes to be certain).
18. As soon as the cakes are removed from the oven, turn them out of their pans onto a rack.
19. Storing the Cake- The cakes can be kept wrapped in plastic at room temperature overnight.
Title: One-Bowl Devil's Food Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/4 sugar
- 1/2 baking soda
- 1 1/4 salt
- 1 buttermilk
- 1 vanilla
- 2/3 eggs
- 1 1/2
- 2
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour 2 round cake pans.
3. In large mixing bowl, combine all ingredients and beat at low speed until moistened; beat for 3 minutes at medium speed.
4. Pour into cake pans and bake for 25 to 30 minutes or until toothpick comes out clean.
5. Cool on wire racks for 5 minutes; remove from pans and cool.
6. Frost with your favorite chocolate frosting.
7. This recipe can also be baked in a 9x13-inch pan or 18 cupcakes with baking time adjustments.
Title: Tomato Soup Cake
Ingredients:
- 1/2 shortening
- 1 baking soda
- 1 flour
- 2 baking powder
- 1 salt
- 1/4 cinnamon
- 1 clove
- 1 nutmeg
- 1 raisins
- 1/2
Instructions:
1. CREAM SHORTENING AND SUGAR.
2. PUT BAKING SODA IN THE CAN OF SOUP.
3. STIR INTO SUGAR AND SHORTENING.
4. SIFT AND ADD DRY INGREDIENTS.
5. STIR IN RAISINS AND NUTS.
6. BAKE AT 350 IN A GREASED 9X12 INCH PAN FOR 30 MINUTES.
Title: Peanut Butter Crunch Squares
Ingredients:
- 1/2 brown sugar
- 1/2 corn syrup
- 1/2 peanut butter
- 2 vanilla
- 1 brown sugar
- 1 butter
- 1
- 6
- 2
Instructions:
1. Put brown sugar and corn syrup in double boiler to dissolve sugar and syrup.
2. Remove from heat.
3. Add peanut butter, cornflakes, vanilla and rice krispies.
4. Stir well and spread in greased 8 inch square pan.
5. Icing: Bring to a boil. Add 1 to 2 cups icing sugar. Spread on cake.
6. Cut in squares.
Title: Children Love Me Corn Flakes Cookies
Ingredients:
- 150 butter
- 150 sugar
- 150 refined flour
- 100 salt
- 1 vanilla essence
- 1
- 3
Instructions:
1. Mix butter and sugar in a bowl.
2. Add yolk and salt.
3. Add essence, flour and corn flakes.
4. Mix with hands until everything has just mixed (don't overmix).
5. Refrigerate for 10-15 minutes.
6. Make into flat cookie shapes.
7. Bake for 15 minutes at 180°C.
8. Cool.
9. Allow to harden.
10. Serve.
Title: Hornets Nest Cake
Ingredients:
- 1 vanilla pudding mix
- 2 milk
- 18 1/4 pecans
- 2
- 1
Instructions:
1. Grease a 9x13 baking dish and preheat oven to 350.
2. mix pudding mix into milk and cook pudding according to package directions.
3. let cool a bit and add dry cake mix into pudding and mix well.
4. pour into prepared baking dish and sprinkle top with butterscotch chips and then nuts.
5. bake at 350 for 35-40 minutes.
Title: Maple Rice Pudding
Ingredients:
- 1 low-fat extra-firm silken tofu
- 1/4 pure maple syrup
- 1 1/2 pure vanilla extract
- 1 ground cinnamon
- 1/4 ground allspice
- 1 dried cranberries
- 1 1/4 cooked long-grain rice
- 1/4 nutmeg
- 1/4
Instructions:
1. Process tofu and maple syrup in a food processor or blender until smooth.
2. Add vanilla, cinnamon, and allspice and process until combined.
3. Add cranberries and pulse to chop. Stir in rice.
4. Transfer mixture to a serving dish. Sprinkle with nutmeg and almonds.
5. Cover and refrigerate until chilled.
6. NOTE: I like to toast the almonds in the microwave by spreading them on a microwave-safe plate and nuking them on HIGH for 45 seconds, stirring them, and continuing to nuke them in 20 second increments until they are fragrant and brown.
Title: Gluten/Dairy Free Molasses Cookies
Ingredients:
- 1 tapioca flour
- 1 brown sugar
- 1 potato starch
- 1/2 cinnamon
- 1/2 ground ginger
- 1/2 baking powder
- 2 xanthan gum
- 1 salt
- 2 vegan margarine
- 1 honey
- 1 molasses
- 1 vanilla
- 1/2 water
- 1/4 sugar
- 2
- 1/4
- 3
Instructions:
1. Mix all the dry ingredients.
2. Mix all the wet ingredients.
3. Mix the two together and beat for about 2 minutes on high.
4. Drop onto pan in large spoonfuls and sprinkle sugar on top.
5. Bake for 15 minutes at 325.
6. Enjoy!
Title: Strawberry Shortcut Cake
Ingredients:
- 2 frozen sweetened strawberries
- 1 strawberry gelatin
- 1/2 shortening
- 1 1/2 sugar
- 3 eggs
- 2 1/4 flour
- 1/2 salt
- 1 baking powder
- 1 milk
- 1 vanilla
- 1 mini marshmallows
- Cool Whip
Instructions:
1. Mix strawberries and gelatin in bowl; set aside.
2. Cream shortening and sugar in mixer bowl.
3. Add eggs; mix well.
4. Add dry ingredients and millk alternately, mixing well after each addition.
5. Blend in vanilla.
6. Sprinkle marshmallows over bottom of greased 9" x 13" pan.
7. Pour cake batter over marshmallows.
8. Spread strawberry mixture evenly over cake batter.
9. Bake at 350°F for 40 minutes or until cake tests done.
10. Top with whipped topping when cool.
Title: Chocolate Mint Cut out Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 1/2 flour
- 2 baking soda
- 1/2 salt
- 1/2 powdered sugar
- 1/4 butter
- 2 milk
- 1/4
- 1/2
- 1 -2
Instructions:
1. Cream the butter and sugar. Add the egg and extracts beating until fluffy. Stir in all the remaining dry ingredients on low speed until well mixed.
2. Divide the dough in half; wrap in plastic wrap and refrigerate 1 hour.
3. Roll dough on a lightly floured board to 1/8th inch thickness. Cut into shapes and place on ungreased cookie sheets.
4. Bake at 400 degrees F for 6-8 minutes or until set. Cool.
5. For frosting: combine the butter, sugar and extract. Gradually add just enough milk for spreading consistency.
Title: Eggless, Milkless, Butterless Spice Cake
Ingredients:
- 1 1/4 flour
- 3 cornstarch
- 1 baking soda
- 1 1/2 cinnamon
- 1 allspice
- 1/2 clove
- 1/2 salt
- 1 brown sugar
- 1/3 lemon juice
- 1 vanilla
- 1 water
- 1
Instructions:
1. Stir together flour, cornstarch, baking soda, spices and salt.
2. Cream sugar, oil, lemon juice and vanilla.
3. Add flour mixture to sugar mixture, a little at a time, alternating with up to 1 cup of water.
4. Mix briskly with fork until thoroughly blended.
5. Pour into lightly greased and floured 8 or 9 inch square pan and bake at 350 degrees for 30 minutes or until cake tests done.
6. Let cool in pan.
Title: Hawaiian Wedding Cake Aka "Dad's Favorite Cake"
Ingredients:
- 2 flour
- 2 sugar
- 2 eggs
- 2 baking soda
- 1 coconut
- 1 cinnamon
- 1 cream cheese
- 1 butter
- 1 vanilla
- 1/2 powdered sugar
- 2
Instructions:
1. Cake:
2. Using a hand mixer, mix all cake ingredients: flour, sugar, eggs, baking soda, crushed pineapple with juice, coconut, chopped nuts, and cinnamon together well.
3. Spray a 13x9 inch pan with nonstick spray.
4. Pour cake batter into sprayed pan.
5. Bake at 350 degrees (F) for 35-40 minutes. Time may vary so check cake and remove from oven when it looks done.
6. Icing:
7. Mix all icing ingredients: cream cheese, butter, vanilla, and powdered sugar until smooth.
8. Spread icing on cake after the cake has cooled.
Title: Grilled Dessert Pizza
Ingredients:
- 2 Bisquick baking mix
- 1/2 milk
- 4 cream cheese
- 1/2 cottage cheese
- 1/2 brown sugar
- 1 egg
- 1/4 fresh strawberries
- raspberries
- kiwi
- nectarine
- plum
Instructions:
1. Put bisquick mix and milk in bowl, stir to form soft dough. press onto greased 12 inch pizza pan. Beat cream cheese, cottage cheese and brown sugar till smooth. Beat in egg. Spread over biscuit crust. cook over indirect heat in closed hot bbq for about 20 minutes. Rotate pan half way through. upon removal from bbq, add the arrangment of your fruit. drizzle with melted chocolat over all pizza. good without chocolate too.
2. ** indirect heat is:
3. on a gas bbq with 2 burners only turn one on, place a thermometer over unlit burner until temperature is reached, put item to be baked on unlit burner. bake with lid closed.
Title: Tropical Hawaiian Snowballs (Hawaiian-Style Russian Tea Cookies)
Ingredients:
- 2 butter
- 2 powdered sugar
- 1 pure vanilla extract
- 1 flour
- 5 salt
- 1 powdered sugar
- 1 1/2
- 3
Instructions:
1. Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.
2. In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
3. Sift together the flour and the salt.
4. Slowly add to the butter mixture.
5. Add nuts. Mix until blended well.
6. Roll into small, bite sized balls. (about 3/4 of an ounce or 2 tablespoons). I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.
7. Bake for 10-13 minutes, or until slightly golden.
8. While still warm, (not hot, not cold) roll through powdered sugar.
9. Keeps about a week (but they won't be around that long) in an air-tight container.