lumicero/recipes-ing2inst huggingface dataset:
Title: Hot Fruit Compote for Passover or all year round
Ingredients:
- 8 dried pear halves
- 8 golden raisin
- 8 sugar
- 1/2 cinnamon stick
- 1 orange, juice and zest of
- 1 water
- 1 brandy
- 1
- 3
- 1/2
- 1/4
Instructions:
1. Cut the dried fruit into bite size pieces.
2. (Some leave it whole because it looks nicer, but I find it hard to eat).
3. Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water.
4. Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft.
5. Check to make sure the fruit mixture does not get too thick.
6. You may have to add extra orange juice or water.
7. Remove from heat.
8. Stir in brandy.
9. Allow to cool at least 2 hours to absorb the liquid.
10. Cover and refrigerate.
11. Serve warm with slivered almond garnish.
Title: Apple-Cranberry-Crumble-Muffins
Ingredients:
- 150 flour
- 150 whole wheat flour
- 2 baking powder
- 1/2 cinnamon
- 100 brown sugar
- 150 milk
- 2 eggs
- 120 butter
- 2 apples
- 4 cranberries
- 5 flour
- 55 brown sugar
- 35 oats
- 30 butter
Instructions:
1. Mix both types of flour, baking powder, brown sugar and cinnamon in a bowl. In another bowl mix together milk, butter and eggs.
2. Make a mould in the middle of the flour mixture and add the milk mixture into it.
3. Blend in diced apples and cranberries.
4. Fill the dough into a lined muffin pan and pre-heat the oven to 190°C.
5. For the crumble-topping combine flour, butter, sugar and oats using your fingers. Knead until a crumbly mixture has formed.
6. Spread each muffin with 2 ts of the crumble-topping.
7. Bake for 25 minutes.
Title: Individual Chocolate Espresso Souffles
Ingredients:
- 2 granulated sugar
- 1/2 hot water
- 1/2 instant coffee granules
- 3 butter
- 2 flour
- 3 evaporated milk
- 2/3 sugar
- 3/4 salt
- 4 powdered sugar
- 1/8
Instructions:
1. Preheat oven to 375°F Spray eight 6-ounce custard cups with nonstick cooking spray, sprinkle evenly with 2 tablespoons sugar.
2. Combine cocoa, water and coffee granules in medium bowl; stir until smooth. Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly for 1 minute. Stir in evaporated milk and 1/2 cup sugar. Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture, stir until smooth.
3. Beat egg whites and a pinch of salt in small mixer bowl until soft peaks form. Gradually beat in remaining 1/4 cup of sugar until stiff peaks form. Fold one-fourth of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Pour mixture into prepared cups, filling 3/4 full. Place on baking sheet.
4. Bake for 18 to 20 minutes or until wooden toothpick inserted in center comes out moist, but not wet. Sprinkle with powdered sugar. Serve immediately.
Title: Apple Cake (Apfelkuchen)
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 1/2 flour
- 3 1/2 baking powder
- 5 salt
- 1 milk
- 1 1/3 apples
- 8 sugar
- 1 flour
- 2 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Cake:.
3. In a large bowl, cream together shortening and sugar. Add eggs and lemon extract; beat well.
4. In another bowl, sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition.
5. Pour mixture into a lightly greased and floured 10-1/2"x14-3/4" pan. Top with filling and bake for 1 hour or until cake tests done.
6. Filling:.
7. Combine all ingredients in a bowl; mix well. Spread over cake to cover.
Title: Eggnog Custard (Easy)
Ingredients:
- 1 eggs
- 4
Instructions:
1. Preheat oven to 350°.
2. Beat eggs using an electric mixer.
3. Gradually add eggnog while continuing to beat mixture.
4. Pour mixture into buttered custard cups.
5. Place custard cups in a pan of hot water about halfway up the side.
6. Bake 30 minutes or until knife inserted in the custard comes out clean.
Title: Old Fashioned Christmas Cookies
Ingredients:
- 2 granulated sugar
- 1/4 light brown sugar
- 1 butter
- 2 eggs
- 6 milk
- 2 vanilla
- 4 flour
- 2 baking powder
- 1/2 salt
Instructions:
1. Cream butter and sugar.
2. Add eggs, milk, and vanilla. Beat well.
3. Sift dry ingredients. Add to butter mixture, beat until blended.
4. Chill dough.
5. Roll, cut with holiday cutters.
6. Bake at 350 degrees for 10 to 12 minutes.
Title: Mountain Dew Cake
Ingredients:
- 1 water
- 1/2 eggs
- 1/2 instant vanilla pudding
- 1/2 butter
- 4 sugar
- 3 1/2
- 1/2
- 1/4
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Grease bundt pan with solid shortening and dust with flour.
3. Combine cake mix, oil, water, Mountain Dew, eggs, and pudding mix.
4. Pour into pan and bake for 50-60 minutes.
5. For glaze: Combine butter, Mountain Dew, and sugar in a saucepan.
6. Cook until mixture coats spoon.
7. Pour over cake while in pan.
8. Let cool completely before removing from pan.
Title: Million Dollar Cookies
Ingredients:
- 4 butter
- 3/4 white sugar
- 1/2 brown sugar
- 1/2 egg
- 1 vanilla
- 1 salt
- 1 1/2 flour
- 1/2 cream of tartar
- 2 baking soda
- 2
- 1
Instructions:
1. Oven 350° for 12-15 minutes until edges are slightly brown.
2. Cream fats and sugars until fluffy.
3. Add egg and beat until absorbed.
4. Add flavorings to creamed mixture.
5. Sift dry ingredients together into separate bowl and blend together.
6. Add dry to creamed mixture and mix just until flour is incorporated; do not over mix.
7. Chill dough.
8. Roll into balls and flatten on cookie sheet with glass bottom dipped in sugar.
9. My addition of some butter allows the fats and sugars to crème to a fluffy consistency superior to Crisco alone. Butter has a small percentage of water that helps build volume and break down the sugars. The use of all butter will result in a softer cookie if this is your preference. This important 1st stage of preparation will make good cookies, blue ribbon winners.
Title: Kirsch-Cream Baked Pears
Ingredients:
- 2 1/2 pears
- 2 unsalted butter
- 3 sugar
- 1/4 kirsch
- 1/4 heavy cream
Instructions:
1. Preheat oven to 425 degrees.
2. Peel, quarter length-wise, and core pears. Set aside.
3. In large skillet, melt butter over medium heat.
4. Add pears and cook for one minute.
5. Sprinkle with sugar and 1/4 cup of kirsch.
6. Cook over medium heat turning pears frequently until they are tender.(About 15 minutes).
7. Arrange pears, cut-side down in 9x9 baking dish.
8. Add to the skillet 1/4 cup of cream. Bring to a boil over high heat until sauce begins to thicken, then pour over the pears.
9. Bake for 10 minutes or until cream sets a skin.
10. Serve immediately!
Title: Poppy Seed Cake
Ingredients:
- 5 eggs
- 1 sour cream
- 1 vanilla
- 1 sugar
- 1 flour
- 2 baking powder
- 1 baking soda
- 1 poppy seed
- 1/4
Instructions:
1. Combine eggs, oil, sour cream, vanilla, and sugar.
2. Combine the flour, baking powder, and baking soda.
3. Add to the first mixture, mixing until combined.
4. Then add the poppy seeds,stir the batter to evenly distribute poppy seeds.
5. Bake either in 2 greased loaf pans, or a greased bundt pan.
6. Bake at 350 until a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes, then invert onto wire rack.
Title: Jackie's Snickerdoodle Cake With Cinnamon Buttercream Frosting
Ingredients:
- 1 butter
- 1 eggs
- 1/2 vanilla
- 3 ground cinnamon
- 1 butter
- 2 confectioners' sugar
- 1/2 milk
- 3 3/4 vanilla
- 3 cinnamon
- 1
Instructions:
1. Snickerdoodle Cake:
2. Preheat oven to 350. Grease and flour two 9" round cake pans.
3. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in large mixing bowl.
4. Mix for 3 minutes scraping sides as needed.
5. Divide batter between pans. Place in oven side by side.
6. Bake until they are golden brown. About 27-29 minutes.
7. Remove from oven and cool for 10 minutes. After 10 minutes invert them onto another rack and allow to cool completely.
8. Meanwhile, prepare Cinnamon Buttercream Frosting. Frost cake.
9. Place in refrigerator until the frosting sets, about 20 minutes. Keep refrigerated.
10. Cinnamon Buttercream Frosting:
11. Place butter in large mixing bowl. Blend with an electric mixer on low until fluffy, 30 seconds.
12. Add confectionary sugar, 3 T. milk and vanilla. Blend on low until sugar is incorporated, about 1 minute.
13. Add cinnamon. Increase speed to medium and beat until light and fluffy, 1 minute more.
14. Blend in up to 1 tablespoon milk if the frosting seems too stiff.
Title: Chocolate Coconut Pecan Cupcakes
Ingredients:
- 18 1/4 sweetened flaked coconut
- 2/3 instant pudding mix
- 1 pecans
- 2
Instructions:
1. Mix cake mix, pudding mix, nuts, and coconut flakes.
2. follow cake box directions (add wet ingrediants).
3. spray or rub cupcake pan so mix doesnt stick.
4. bake at 350f for about 20 minutes or until knife comes out clean --
5. let cool and frost with your favorite icing.
Title: Small Batch Icing- to Write on Cakes
Ingredients:
- 1 confectioners' sugar
- 1/4 shortening
- 1 1/2 water
- 1/4 vanilla extract
Instructions:
1. In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!
2. Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.
Title: Yummy and Simple Blueberry Torte
Ingredients:
- 1 cream cheese
- 1 sweetened condensed milk
- 1/3 sugar
- 1/4 lemon juice
- 1 graham cracker crust
- 1
Instructions:
1. Cream together the cream cheese, sugar, condensed milk, and lemon juice.
2. Pour into graham cracker crust.
3. Refrigerate about an hour to let it set.
4. Top with blueberries and serve.
5. Enjoy!
Title: Chocolate Creme Brulee
Ingredients:
- 1 vanilla pod
- 1 dark chocolate
- 11 eggs
- 4 icing sugar
- 2 caster sugar
- 3
Instructions:
1. In a heavy pan, heat the cream with the vanilla pod until quite hot but don't let it boil. You can also use a teaspoon of vanilla, if you don't have a vanilla pod. In this case, you can skip step two.
2. Take the pan off the heat and leave the milk to infuse with the vanilla for 15 minutes. Remove the pod and scrape the seeds into the cream with the tip of a knife.
3. Break up the chocolate and stir into the cream until the chocolate is melted and smooth.
4. Put the egg yolks and icing sugar into a bowl and beat until well blended.
5. Stir this mixture into the chocolate cream and then pour into individual oven-proof dishes. I use quite small ramekins, so I get six servings, but if you use bigger bowls you may only get four.
6. Stand the puddings in a bain-marie (I use a large roasting pan filled with hot water) and bake in a pre-heated oven at 180 C or 350 F for 30 minutes until firm.
7. Remove and cool in the fridge for up to 48 hours.
8. Just before you are ready to serve, sprinkle the caster sugar over the top of each pudding and put under a hot grill to caramelise.
Title: Prune and Nut Cake Filling
Ingredients:
- 1 prune
- 1/3 orange marmalade
- 1/3 lemon juice
- 1
Instructions:
1. Mince prunes; add remaining ingredients and mix together thoroughly.
2. Spread between two 9" layers of cake.
Title: Double Chocolate Roll (Flourless)
Ingredients:
- 8 coffee
- 1/4 eggs
- 7 granulated sugar
- 3/4 salt
- 1 cream of tartar
- 1/4 heavy cream
- 1 1/2 espresso coffee
- 8
- 1 -2
Instructions:
1. Preheat the oven to 350 degrees.
2. Butter a jelly-roll pan. Line it with wax paper or parchment paper and butter the paper.
3. Melt the chocolate with the coffee until smooth and let cool. This can be done in a double boiler or in the microwave. Using the microwave, only do this a minute at a time.My microwave only takes a minute and half to melt the chocolate. It may not appear completely melted but once you stir it finishes melting. You don't want to burn the chocolate.
4. Separate the egg yolks and egg whites into two separate bowls.
5. In the mixer beat the egg yolks until they are smooth. Then add 2/3 cup of the sugar a little at a time and beat the mixture until it falls in a ribbon when the beater is lifted. Set aside.
6. In another bowl, beat the egg whites with the salt until they are frothy.
7. Add the cream of tartar and beat the egg whites until they hold soft peaks.
8. Add the remaining sugar a little at a time and beat the whites until they are stiff peaks.
9. Combine the egg yolks with the chocolate mixture.
10. Stir in 1/4 of the whites then fold in the remaining egg white mixture gently but thoroughly.
11. Spoon the batter onto the jelly-roll pan. Spread it evenly and bake the cake in the middle of the oven for 15 minutes or until a cake tester inserted comes out clean.
12. Turn the oven off and open the oven door. Let the cake stand in the oven for 5 minutes.
13. Transfer the pan to a rack. Cover the cake with dampened paper towels and let the cake cook to room temperature. About 15 minutes.
14. Remove the towels and run a knife along the side to release the wax/parchment paper.
15. Cover the top of the cake with another piece of parchment/wax paper and a baking sheet.
16. Invert the cake onto the baking sheet and peel the wax paper off the top.
17. MAKING THE FILLING:
18. In a saucepan combine the heavy cream with the chocolate and cook. Stirring until the chocolate is melted and the mixture is slightly thickened. Transfer the mixture to the mixer bowl and chill. Do not let it solidify.
19. After it has cooled, beat the chocolate cream until it forms soft peaks and stir in the coffee. I will also add a tsp of vanilla.
20. Spread the filling over the cake leaving about a 1 inch border.
21. Starting with the long side, roll up the cake jelly-roll style, lifting it with the wax paper and finishing with the seam side down.
22. Just before I roll it to the end I move it to the platter then pull the last bit of wax paper out.
23. Chill the roll covered loosely. Before serving, trim the ends and sprinkle with powdered sugar. You can also make this with the semi sweet then take the dark chocolate making another batch of the ganache. While it is in the thick pudding like state, pour it over the roll. Allow that to set up Then slice.I would do that at the point that it needs to be chilled.
Title: Chocolate-Strawberry Thumbprint Cookies
Ingredients:
- 3/4 flour
- 1/4 salt
- 1/4 unsalted butter
- 2 granulated sugar
- 1/2 granulated sugar
- 1/4 vanilla
- 6 1/2 cream cheese
- 1 confectioners' sugar
- 1/2 strawberries
- 4
- 2
- 4
Instructions:
1. Sift flour, cocoa, and salt into a bowl; set aside.
2. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Set aside.
3. Put butter and 1/4 cup of sugar into the bowl of a mixer fitted with a paddle attachment; mix on medium until pale and fluffy.
4. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined.
5. Refrigerate, covered, one hour.
6. Preheat oven to 350°F Put 6 teaspoons of sugar into a bowl. Form dough into 3/4 balls; roll in sugar to coat.
7. Space 1 inch apart on a baking sheet lined with parchment paper. Press center of each ball with your thumb.
8. Bake 10 minutes. Press centers again with a wooden spoon, 3/4 inch indentations. Bake until slightly cracked and set; about 5 minutes more.
9. Cool completely on racks.
10. Stir cream cheese and confectioners sugar in a small bowl.
11. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl.
12. Spoon cream cheese mixture into center of cookies; top with strawberries.
Title: Momma's Blackberry Dumplings
Ingredients:
- 1 fresh blackberries
- 2 white sugar
- 2 water
- 2 butter
- 1 cinnamon
- 2 flour
- 1 salt
- 1/4 shortening
- 1 egg
- 5 milk
Instructions:
1. Place blackberries, sugar, water, butter and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.
2. Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs.
3. Stir the beaten egg into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need; when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls.
4. Roll one ball into a 1/4-inch thick round, like a pie crust. Using a floured knife cut lengthwise 2 to 3 inch wide strips of dough. Repeat with the second ball of dough.
5. Holding each strip of dough over the boiling blackberries pinch off 2-inch lengths and drop into the berries. Repeat until all the dough has been used. Do not rush the process as the dumplings might stick together and not cook completely. Cook the dumplings over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.
Title: Soft Peanut Butter Cookies
Ingredients:
- 1/2 shortening
- 3/4 creamy peanut butter
- 1/3 granulated sugar
- 1/3 brown sugar
- 1 egg
- 2 milk
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 granulated sugar
Instructions:
1. Preheat oven to 375°F.
2. In large mixer bowl, beat shortening and peanut butter until well blended.
3. Add 1/3 cup granulated sugar and brown sugar, beating until light and fluffy. Add egg, milk & vanilla, and beat well.
4. Stir together flour, baking soda and salt. Gradually add to peanut butter mixture until just mixed.
5. Shape dough into 1" balls. Roll in granulated sugar & place on ungreased cookie sheet.
6. Back 10 to 12 minutes, or until lightly browned.
7. Remove from cookie sheet to wire rack. Cool completely.
8. Optional: Immediately after removing from oven, place 1 Hershey's Kiss on top of each cookie, pressing down so cookie cracks around edges.
Title: Boston Cream Pie
Ingredients:
- 4 eggs
- 1 sugar
- 1 lemon, zest of
- 1 vanilla
- 1/4 butter
- 1 flour
- 2 milk
- 1 sugar
- 4 flour
- 1 cornstarch
- 1 vanilla
- 1 cream cheese
- 1 confectioners' sugar
- 1 1/2
- 2
Instructions:
1. Preheat oven to 350°F Butter and flour 2 9" cake pans.
2. Beat eggs and sugar together in top of a double boiler until light and fluffy. Transfer to bowl of stand mixer; beat at medium until cool. Add lemon zest, vanilla and butter. Add flour 1/3 cup at a time, beating until well mixed. Pour into prepared pans and bake 40 min or until a toothpick inserted in the center comes out clean.
3. Meanwhile, heat milk in a saucepan. In a bowl, beat sugar, egg yolks, flour and cornstarch. Add hot milk a few spoonfuls at a time, beating constantly, until about 1/3 of it has been added, after which the contents of the bowl can be added to the saucepan with the vanilla. Cook over medium-low heat until thickened, stirring constantly. Transfer to a bowl, cover with plastic wrap, and refrigerate until cold.
4. Trim cake layers so they are level. Pour filling on bottom layer, and position top layer over the filling.
5. Chop chocolate coarsely and place in a microwave safe bowl. Microwave chocolate at 50% (medium) in 30 second increments, stirring after each, until fully melted. Beat cream cheese in mixer at medium speed until soft; reduce speed to low and add confectioner's sugar and chocolate. Beat until smooth, glossy and fully mixed. Spread topping over the top of the cake - do not frost sides. Keep refrigerated until ready to serve.
Title: Strawberry Shortcake
Ingredients:
- 1 strawberry
- 1/4 - 1/2 sugar
- 1/2 butter
- 2 margarine
- 1 all-purpose flour
- 1 baking powder
- 1/4 baking powder
- 1/4 salt
- 1 sugar
- 1/2 ground nutmeg
- 2 milk
- 1/4 eggs
- 1 sugar
- 1/4 powdered sugar
- strawberry
Instructions:
1. Combine sliced strawberries and 1/4 to 1/2 cup sugar; stir gently, and chill 1 to 2 hours. Drain.
2. Butter 2 9-inch round cake pans with 1/2 tbls. butter each; set aside.
3. Combine flour, baking powder, salt, 1/4 cup sugar, and nutmeg in a large mixing bowl; cut in remaining butter with pastry blender until mixture resembles coarse meal.
4. Combine milk and egg yolks; beat well. Add to flour mixture; stir with a fork until a soft dough forms. Pat dough out evenly into cake pans. (Dough will be sticky).
5. Beat egg whites ( at room temp) until stiff but not dry. Brush surface of dough with beaten egg whites; sprinkle evenly with 1/4 cup sugar. bake at 450F for 8-10 minutes or until layers are golden brown. Remove from pans, and let cool completely on wire racks. Layers will be thin.
6. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
7. Place 1 cake layer on serving plate. Spread half of whipped cream over layer, and arrange half of sliced strawberries on top. Repeat procedure with remaining layer, whipped cream, and strawberries, reserving a small amount of whipped cream. Garnish top of cake with remaining whipped cream and whole berries.
Title: Nee's Whipping Cream Pound Cake
Ingredients:
- 2 butter
- 3 sugar
- 8 eggs
- 3 1/2 all-purpose flour
- 2/3 vanilla flavoring
- 2
- 1
Instructions:
1. Using a heavy mixer, beat the butter until light and creamy (about 2 minutes).
2. Gradually add the sugar and beat well on medium speed for 6 minutes.
3. Add the eggs, one at a time.
4. Add the flour and whipping cream, alternating, but beginning and ending with flour and blending on low until mixture is well blended.
5. Add the flavorings.
6. Pour batter into a tube pan which has been greased and floured to prevent sticking.
7. Bake at 300° for 1 1/2 hours (depending on your oven, it might take longer--insert a wooden toothpick in the center and if it comes out clean, the cake is done).
8. Cool on wire rack for 15 minutes before turning out on to cake plate.
9. This can also be baked in 2 loaf pans for 1 hour or so (use the toothpick method to test for doneness).
Title: Overnight Cookies
Ingredients:
- 2 sugar
- 1 1/2 butter
- 4 1/2 flour
- 2 baking powder
- 3 eggs
- 1 vanilla
- 1/2 coconut
- 1/4 peanut butter
- 1/2 peanuts
- 1 dates
- 1 cinnamon
- nutmeg
Instructions:
1. Cream sugar with melted butter.
2. Sift flour and baking powder.
3. Add eggs alternately with flour to creamed mixture of butter and sugar.
4. Add vanilla and divide dough into 4 parts.
5. Add coconut to one part, peanut butter or peanuts to another part, dates to the third part, and cinnamon and nutmeg to the last part. Roll each dough separately in wax paper or put in molds.
6. Chill in refrigerator several hours or overnight.
7. Slice and bake 7-10 minutes at 400 degrees.
Title: Petit Beurre -- Tea Cookies
Ingredients:
- 3 1/2 all-purpose flour
- 1/2 cornstarch
- 1/4 salt
- 1/2 baking powder
- 1/2 baking soda
- 12 unsalted butter
- 1 granulated sugar
- 3 milk
- 1/2
Instructions:
1. Sift dry ingredients together.
2. Beat together softened butter and sugar on medium speed for about a minute.
3. Beat in egg yolks, one at a time, beating smooth after each addition.
4. Add half the flour mixture.
5. Add milk, then add the remaining flour mixture.
6. Scrape dough onto a piece of plastic wrap.
7. Press it into a rectangle about ½ inch thick.
8. Wrap and chill for several hours or up to 3 days.
9. When you are ready to bake, preheat oven to 325F and place parchment paper onto baking sheet.
10. Place dough on a floured work surface and lightly flour it.
11. Roll dough into a 12-inch square.
12. Cut the square in half, then roll each half into a 9x12 inch rectangle.
13. With the tines of a fork, pierce the dough at ½ inch intervals.
14. Cut each half of dough into 24 rectangles of 3x1½-inch each.
15. Transfer cuts-out to baking sheets and bake for about 15 to 20 minutes, or until they are lightly golden all over.
16. Slide parchment paper along with petit beurre onto wire racks to cool.
Title: Get Gorgeous Grapefruit Granita
Ingredients:
- 3 water
- 1 1/2 sugar
- 3 grapefruits
Instructions:
1. Boil the 3 cups water and 1 1/2 cups sugar together. Reduce heat; cook 7 minutes. Cool. Over bowl, segment 3 grapefruits. Puree fruit and juice; stir in syrup.
2. Freeze in a pan till frozen, about 2 hours. Pulse in a food processor and serve. Enjoy!