lumicero/recipes-ing2inst huggingface dataset:
Title: Linda's Carrot Cake
Ingredients:
- 4 eggs
- 1 1/2 sugar
- 2 flour
- 2 baking soda
- 2 salt
- 1 cinnamon
- 2 carrots
- 3 pecans
- 1 cream cheese
- 1 milk
- 1 sugar
- 2 1/2 vanilla
- 1 salt
- 1 pecans
- 1/2
Instructions:
1. Cake: Beat eggs.
2. Mix with oil and sugar.
3. Combine dry ingredients, then mix together.
4. Grease pan and pour batter into it.
5. Bake at 350 for 1 hours.
6. or until done.
7. Let cake cool.
8. Frosting: Combine first 5 ingredients, and mix until smooth.
9. Frost cake, sprinkle pecans on top, and put in refrigerator to chill before eating.
Title: Easy Shortbread
Ingredients:
- 1 sugar
- 1 butter
- 3 1/2 flour
- 1 sugar
- 2
Instructions:
1. Preheat oven to 350F.
2. Place 1 cup sugar in food processor; blend 30 sec.
3. (or use fruit sugar).
4. Add to softened butter and cream mixture until very fluffy.
5. Combine flour and rice flour.
6. Beat into batter in small portions.
7. Turn batter out onto a lightly floured surface.
8. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed.
9. Press into a 15 x 9 jelly roll pan.
10. Score into bars with a sharp knife.
11. Prick surface with fork.
12. Sprinkle with remaining 2 T sugar.
13. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes.
14. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very
15. fast.)
Title: Monstrous Half Pound Cookies
Ingredients:
- 2 butter
- 2 brown sugar
- 1 granulated sugar
- 4 eggs
- 3 vanilla
- 4 all-purpose flour
- 2 baking soda
- 1 salt
- 4 chocolate chips
- 1/2 cinnamon
Instructions:
1. cream together butter,brown sugar,white sugar.
2. Beat in eggs and vanilla.
3. combine with flour,baking soda and salt. Gradually blend into creamy mixture.
4. Stir in choco chips.
5. Spoon huge clumps of cookie dough onto greased pan.
6. Cook at 375 F for 10-12 minutes.
Title: Specially for Diwali Yum Yum Yummy Malai Ke Ladoo
Ingredients:
- 2 sugar
- 1 rose water
- 2 cashews
- 1 pistachios
- 2 cardamom powder
- 1 saffron
- 1 pistachios
Instructions:
1. Put karara in a bowl.
2. Add rose water and mix with your fingers.
3. Add cashewnuts, almonds, pistachios and cardamom powder.
4. Mix well.
5. Gradually, add khoya and mix well using your fingers.
6. (Note: DO NOT add all the khoya at one time and mix, because, khoya has a tendency to turn to water very quickly, and if that happens, you won't be able to proceed with the recipe as the ladoos won't be formed. Please be careful at this stage).
7. Add khoya gradually, and make 2-3 ladoos at a time, then add khoya, make ladoos (small round balls), add khoya, and go on like that.
8. Garnish with saffron, pistachios and silver warq.
9. Serve these addictive"TO DIE FOR" treats immediately.
10. If you don't want to serve it right away, you must refrigerate it by ALL means (it needs refrigeration as it has khoya- dried milk powder, in it) and serve when desired.
Title: Easy Bake Oven Raisin Chocolate Chip Cookies
Ingredients:
- 1 water
- 2 raisins
- 1 sugar
- 1
Instructions:
1. Preheat easybake oven for 15 minutes.
2. In a small bowl, combine cookie mix, water, raisins and chocolate chips. Stir with a spoon until mixture holds together in one big ball. Shape a small amount of dough at a time into a ball. Arrange on an ungreased cookie sheet.
3. Butter bottom of small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with sugar-coated glass.
4. Bake 10 to 12 minutes in Easybake oven. Remove from oven. Cool on a rack.
5. Each package of mix makes about 9 cookies.
Title: Rosie's Ricotta Cheesecake
Ingredients:
- 3 ricotta cheese
- 5 eggs
- 2 butter
- 4 vanilla
- 1 sugar
- 2 lemons
- 1 orange
- 8 cream cheese
Instructions:
1. Preheat oven to 350°.
2. Mix butter and sugar until creamy.
3. Add eggs and vanilla.
4. Add cream cheese.
5. Add ricotta.
6. Fold in grated lemon and orange zest.
7. Spray Pam into 2/ 8 or 9 inch pans.
8. Bake for 1 hour.
Title: County Fair Chocolate Cake
Ingredients:
- 3 milk
- 1/2 egg
- 1 sugar
- 2/3 shortening
- 1/2 sugar
- 1 pure vanilla extract
- 1 eggs
- 2 cake flour
- 2 baking soda
- 1 salt
- 1/4 milk
- 2/3
Instructions:
1. Combine chocolate, 1/2 cup milk, the well-beaten egg, and 2/3 cup sugar in saucepan. Cook over low heat until thickened, stirring constantly. Cool.
2. Stir shortening to soften. Gradually add 1 cup sugar and cream together until light and fluffy. Add vanilla. Add remaining eggs, 1 at a time, beating well after each.
3. Sift flour, soda, and salt together 3 times. Add flour mixture to creamed mixture alternately with 2/3 cup milk, a small amount at a time. Beat after each addition until smooth. Blend in chocolate mixture.
4. Bake in 2 paper-lined 9x12 inch round pans in moderate oven at 350 degrees, 25-30 minutes.
Title: Super Moist Chocolate Spelt Cake
Ingredients:
- 2 raw sugar
- 1 3/4 cocoa powder
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 sea salt
- 1 eggs
- 2 milk
- 1 butter
- 1/2 vanilla extract
- 2 boiling water
- 1
Instructions:
1. Heat oven to 350°F Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
4. VARIATIONS:.
5. ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350°F Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
6. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
7. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
8. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
Title: Mixed Berry Crepes With Light Berry Sauce
Ingredients:
- 5 cream cheese
- 2 honey
- 3/4 lemon zest
- 2/3 sugar
- 1 1/3 fresh raspberries
- 2/3 frozen raspberries
- 2/3 fresh blueberries
- 2/3 frozen blueberries
- 1 fresh blackberries
- 1 frozen blackberrie
- 8 fresh strawberries
- frozen strawberries
- fresh lemon juice
Instructions:
1. PREPARE BERRIES:.
2. Place sugar, berries and lemon juice in medium saucepan.
3. Heat over medium heat, stirring gently, until mixture boils and sugar is dissolved (about 5 minutes).
4. Remove from heat; allow to cool slightly.
5. PREPARE CHEESE:.
6. While berry mixture is cooking or cooling: In a medium mixing bowl, stir together cream cheese, honey and lemon zest until thoroughly blended; set aside.
7. TO ASSEMBLE:.
8. Place 2 crepes on serving plate; spoon 1 tablespoon cream cheese mixture & chopped macadamia nuts, if using, down the center of each crepe.
9. Spoon approximately 1/4 cup berry mixture over cream cheese.
10. Fold 2 sides of each crepe up and turn over to form roll.
11. Repeat with remaining crepes, cream cheese mixture and berry sauce.
12. **Replace cream cheese mixture with whipped cream. Allow berry mixture to cool before assembling.
Title: Vanilla Pudding With Splenda
Ingredients:
- 1 1/2 milk
- 1 1/2 cornstarch
- 1 potato starch
- 1 egg
- 1 butter
- 1/2 vanilla extract
- Splenda granular
Instructions:
1. In a large saucepan, over medium heat, stir together milk and cornstarch; continue stirring until mixture thickens and begins to boil (don't stop stirring for too long or cornstarch will cake on bottom of pot).
2. Remove from heat.
3. Stir 2 large spoonfuls into egg and stir to temper egg; add egg to milk mixture, return to heat and stir until egg is cooked through, about 3 minutes.
4. Turn off heat and stir in butter and vanilla.
5. Stir in Splenda; use more to taste.
6. Chill until serving.
Title: Strawberry Pie
Ingredients:
- 1 strawberry
- 3/4 sugar
- 2 cornstarch
- 1 1/2 water
- 1 strawberry gelatin
- 1 -3 Cool Whip
- 1
Instructions:
1. Bring water, sugar, and cornstarch to a boil and than cook on low heat for about 2 minutes or until thick and clear.
2. Remove from heat and add jello.
3. Stir until dissolved.
4. Pour while hot over berries in pie shell.
5. Let cool in fridge to sat for 3-4 hours.
6. Top with Cool Whip before serving.
Title: 30 Minute Lemon Meringue Pie
Ingredients:
- 18 butter
- 3 lemon juice
- 1 lemon, rind of
- 1/2 eggs
- 1 caster sugar
- 2
- 1/4
Instructions:
1. Combine biscuits and butter.
2. Press into a foil lined 8" pie plate.
3. chill.
4. combine condensed milk, lemon juice, rind, and egg yolks.
5. place in crumb crust.
6. beat egg whites until stiff.
7. gradually add the sugar.
8. beat until sugar has dissolved.
9. spoon or pipe meringue over the lemon filling.
10. bake in a moderate oven (350F-375F) for 15 minutes or til golden.
Title: Fruit Salsa With Cinnamon Chips
Ingredients:
- 1 fresh strawberries
- 1 navel orange
- 3 kiwi fruits
- 1 lemon juice
- 1 sugar
- 1 1/2 flour tortillas
- 10 butter
- 1/4 sugar
- 1/3 ground cinnamon
- 1
Instructions:
1. In a small bowl, combine the first six ingredients. Cover; refrigerate until serving.
2. For chips, brush tortillas with butter; cut each tortilla into eight wedges. Combine sugar and cinnamon sprinkle over tortillas.
3. Place on ungreased baking sheets. Bake at 350°F for 5-10 minutes or just until crisp. Serve with fruit salsa.
Title: Candied Root Vegetables
Ingredients:
- 1 sweet potato
- 1/2 flour
- 1 sugar
- 4 sesame seeds
- 2 salt
- 1
Instructions:
1. Wash the sweet potato and burdock root well then wipe with paper towel to dry.
2. Slice the root vegetables into strips. There is no need to peel the sweet potato and burdock root.
3. Coat the sweet potato and burdock root with flour. You can slightly tap the root vegetables after coating to remove excess flour as you only need a thin layer of flour coating.
4. Pour oil in a deep frying pan then heat until it reaches deep frying temperature, about 160°C.
5. Carefully drop the root vegetables in the hot oil then deep fry. Remove the root vegetable sticks once it turns brownish in color. This would take about 3 minutes.
6. Heat a pan using medium heat then add sugar, sesame oil and sesame seeds. Mix the ingredients well then add the deep fried root vegetables.
7. Once the sugar melts lower the heat and continue mixing until the root vegetables are evenly coated.
8. Remove from pan then add some more sesame seeds on top before serving.
Title: Cookies 'n Cream Oreo Brownies
Ingredients:
- 3/4 cookies & cream ice cream
- 1/4
- 16
Instructions:
1. Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water.
2. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter.
3. Bake for 40-50 minutes or as directed on the back of the box.
Title: Pink Grapefruit Yogurt Cake
Ingredients:
- 3/4 granulated sugar
- 1 grapefruits, zest of
- 1 1/2 eggs
- 3 all-purpose flour
- 1 1/2 baking powder
- 2 salt
- 1/4 vanilla
- 1/2 canola oil
- 1/3 grapefruit juice
- 1/4 granulated sugar
- 2 powdered sugar
- 1/3 grapefruit juice
- 2 -3
Instructions:
1. Preheat the oven to 350°F Spray a 9-inch round cake pan with cooking spray. Dust lightly with flour too. Set pan aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a small bowl, add the grapefruit zest to the sugar. Rub together with your fingers until fragrant. In a large bowl, mix together the yogurt, sugar, and zest with large spoon or spatula. Whisk in the eggs-you can do all three at once. Mix until smooth and then add in the vanilla and stir again.
4. Add the flour mixture to the wet ingredients. Mix just until flour is just incorporated.
5. Add the oil and mix well. It might take a minute to get the oil mixed in, but it will.
6. Pour the batter into your prepared cake pan. Bake for 25-30 minutes, until your cake tester comes out clean and the springs back when lightly touched in the center.
7. Cool on a cooling rack for about 15 minutes and then remove from the pan. While the cake is cooking make the syrup and glaze.
8. For the syrup, in a small sauce pan add the grapefruit juice and sugar. Whisk over medium heat until the sugar dissolves.
9. For the glaze, in a medium bowl, whisk together the powdered sugar and grapefruit juice. If it is too thick, add more juice, if it is too runny, add more sugar.
10. Poke little holes into the cake with a toothpick. Spoon the grapefruit syrup over the cake and let it soak inches Let the cake cool to room temperature and then add the glaze. Drizzle over the top of the cake.
Title: Monster Cookies
Ingredients:
- 1 1/2 peanut butter
- 1/2 butter
- 1 1/4 brown sugar
- 1 white sugar
- 3 eggs
- 1 vanilla
- 2 baking soda
- 4 1/2 quick-cooking oatmeal
- 1/2 chocolate chips
- 1/2 peanuts
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Mix in the order given. Roll into balls and press down.
3. Bake 12-14 minutes at 350F (you may need less time than this depending on the size you make the cookies).
Title: Coffee Perks (Chocolate Covered Spoons)
Ingredients:
- 2
- 1/8
- 18
Instructions:
1. Melt chocolate with liqueur flavoring in saucepan on lowest heat or in to of double boiler over warm water, stirring often.
2. Dip ball of spoon in chocolate, hold above chocolate until drips have fallen off back into the saucepan.
3. Lay spoon on wax paper to harden.
4. Dip 1 more time.
5. Once they've hardened you can wrap the spoons in decorative cellophane and tie with pretty ribbons.
6. To use, simply stir into your coffee. Yum.
Title: Extra Moist Chocolate Fudge Snack Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1 1/4 sugar
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 3 butter
- 1/4 applesauce
- 1/3 buttermilk
- 1 egg
- 1/2 vanilla
- 1 walnuts
- 2
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Grease an 8 x 8-inch baking dish.
3. In the microwave, melt the chocolate and butter for about 1 minute, then whisk or stir until smooth; set aside.
4. In a bowl combine flour, sugar, baking powder, baking soda and salt; set aside.
5. In a medium mixing bowl, combine the buttermilk, applesauce, oil, vanilla and egg, then add to the dry ingredients along with the chocolate mixture; mix until combined.
6. Add in mini chocolate chips and nuts (if using).
7. Pour into prepared baking dish.
8. Bake for about 40-45 minutes, or until cake test done.
Title: Ricotta, Lemon and Honey Fritters
Ingredients:
- 250 fresh ricotta
- 1 egg
- 3 flour
- 2 caster sugar
- 1 lemon, zest of
- 2 honey
- 1/3
Instructions:
1. Place the the ricotta, egg, flour, sugar and lemon zest in a medium-sized bowl and, using a hand-held whisk or an electric beater, whisk until almost smooth. Cover and place in the fridge for 10 minutes to chill.
2. Heat the oil in a medium pan, preferably non-stick, over a medium heat, and spoon tablespoons of the mixture into the hot oil; cook, turning often, for 2-3 minutes or until golden brown. Transfer to a plate lined with paper towel, and repeat with the remaining mixture.
3. Divide the fritters among the serving plates, drizzle with honey and serve immediately.
Title: Nanna's Apple Pudding
Ingredients:
- 4 cooking apples
- 3/4 caster sugar
- 2 self raising flour
- 1 cold water
- 1 butter
- 1 salt
Instructions:
1. grease a pie dish.
2. preheat oven
3. peel, core and halve apples across ways (so that they are circles of apple).
4. put apples cust side up in dish.
5. in seporate bowl rub butter into flour
6. add sugar and salt to this mixture then water.
7. mix lightly (it will be lumpy - thats ok!).
8. then pour over apples.
9. bake 35 minutes in a 180oC oven.
10. *For 6 apples double the liquid and sugar becomes 1 1/4 cup.
Title: Best Ever Banana Cake With Cream Cheese Frosting
Ingredients:
- 1 1/2 bananas
- 2 lemon juice
- 3 flour
- 1 1/2 baking soda
- 1/4 salt
- 3/4 butter
- 2 1/8 sugar
- 3 eggs
- 2 vanilla
- 1 1/2 buttermilk
- 1/2 butter
- 1 cream cheese
- 1 vanilla
- 3 1/2 icing sugar
- walnuts
Instructions:
1. Preheat oven to 275°F (135C).
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.
15. Sprinkle chopped walnuts over top of the frosting, if desired.
Title: Luscious Coconut Cake
Ingredients:
- 3 flour
- 1 baking powder
- 1/2 salt
- 2 2/3 sugar
- 1 shortening
- 1/2 butter
- 1 milk
- 2 vanilla extract
- 1 eggs
- 5 flaked coconut
- 1 sugar
- 2 all-purpose flour
- 1/4 milk
- 2 eggs
- 4 flaked coconut
- 2 pure vanilla extract
- 2 powdered sugar
- 2 coconut
- 1/4 butter
- 1 1/2 salt
- 1/4 pure vanilla extract
- 2 powdered sugar
- 1/2 coconut milk
- 3 coconut
- 1
Instructions:
1. Cake: Beat together the first seveningredients at medium speed until mixed well.
2. Add the extracts and mix well.
3. Add the eggs, one at a time, beating well after each addition.
4. Stir in coconut.
5. Pour batter into 4 greased and floured 9-inch round cakepans.
6. Bake at 400 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool pans on a rack 10 minutes before removing.
8. Continue to cool on the rack until room temp is reached.
9. Coconut Filling: Cook together the sugar, flour, milk, and eggs in a large saucepan over medium low heat, whisking constantly, for 15 minutes.
10. You want it thick and bubbly.
11. Remove from heat.
12. Stir in coconut and vanilla-mix well and cool completely.
13. (makes 5&1/2 cups) Spread coconut filling between layers.
14. Beat whipping cream on high until foamy.
15. Gradually add powdered sugar, beating until soft peaaks form.
16. Spread on top and sides of cake.
17. Garnish with toasted coconut flakes.
18. OR.
19. Coconut Milk Frosting: Beat together the butter, salt, vanilla and almond extract until fluffy.
20. Add sugar alternately with coconut milk, beating until smooth.
21. Frost cake and garnish with toasted coconut.
22. (makes 9 cups).
Title: Cranberry Pudding
Ingredients:
- 1/2 sugar
- 1/2 milk
- 1 all-purpose flour
- 1 salt
- 2 baking powder
- 1 cranberries
- 1/2 vanilla extract
- 1 brown sugar
- 2 butter
- 2 margarine
- boiling water
Instructions:
1. Preheat oven to 375 degrees F.
2. Combine sugar and milk.
3. Add flour, salt and baking powder.
4. Stir until well blended.
5. Stir in vanilla extract.
6. Stir in the cranberries.
7. Spread in a greased casserole.
8. Combine the sauce ingredients.
9. Stir until the sugar and butter are dissolved.
10. Pour over the batter in casserole.
11. Bake at 375F.
12. for 30 to 45 minutes, or until cake is done.
13. Serve hot with whipped topping or ice-cream.
Title: Pecan Shortbread Cookies
Ingredients:
- 3/4 pecans
- 10 unsalted butter
- 1/2 confectioners' sugar
- 1/2 vanilla bean
- 1/2 pure vanilla extract
- 1/2 kosher salt
- 1 1/2 all-purpose flour
- 3 turbinado sugar
- 1
Instructions:
1. Preheat the oven to 350°. Spread the chopped pecans on a rimmed baking sheet and toast for about 6 minutes, until lightly browned and fragrant. Let cool.
2. In the bowl of a standing mixer fitted with the paddle, beat the butter with the confectioners’ sugar, vanilla bean and seeds, vanilla extract and salt at medium speed until fluffy, about 3 minutes.
3. Add the flour in 3 batches, beating at low speed until just incorporated.
4. Discard the vanilla bean.
5. Stir in the pecans.
6. Transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. Wrap the log in plastic or parchment paper and refrigerate for about 1 hour, until chilled.
7. Line 2 large rimmed baking sheets with parchment paper.
8. Spread the turbinado sugar on a platter.
9. Brush the log with the egg yolk and roll in the sugar.
10. Slice the log into 1/2-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.
11. Bake the shortbread cookies for about 20 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking.
12. Transfer the cookies to a wire rack and let stand until cooled completely, about 30 minutes, before serving.
Title: Gluten-Free Dark Chocolate Dipped Coconut Macaroons
Ingredients:
- 8 pitted dates
- 3/4 banana
- 1 sweetened flaked coconut
- 1/4
Instructions:
1. Soak the dates in hot water for 30 minutes, then drain and dry.
2. Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
3. Place the dates and bananas in a food processor. Blend until the consistency is a smooth paste. In a medium bowl, combine the banana-date mixture with the coconut and mix until fully incorporated. Using a spoon and your hands, lightly form 12 to 14 small balls, about 1-inch in diameter. Place the balls onto the prepared baking sheet.
4. Bake until golden brown on the bottom, 15 to 20 minutes, cool.
5. Microwave the chocolate chips for 45 seconds, stirring halfway through. Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature.
Title: Granny's Coconut Pie
Ingredients:
- 2 milk
- 1 flaked coconut
- 2 1/2 sugar
- 2 vanilla
- 2 eggs
- 6 butter
- 1/2
Instructions:
1. Put coconut in a bowl. Pour milk over and set aside.
2. Cream butter and sugar, add eggs one at a time till mixed well. Add vanilla.
3. Stir in coconut and milk.
4. Poke thawed crusts well with a fork. Pour batter evenly into the two crusts.
5. Bake at 350 for 30 to 40 mins or till center is almost set and pie is golden brown.
6. Note: If crusts starts to brown too quickly cover it with tin foil for remainder of cook time.
Title: Lazy Peach Cobbler
Ingredients:
- 2 Bisquick
- 2 milk
- 1 ground nutmeg
- 1 butter
- 2 margarine
- 2 sugar
Instructions:
1. Heat oven to 375ºF.
2. Stir together Bisquick, milk and nutmeg in ungreased square baking dish, 8x8x2 inches.
3. Stir in butter until blended.
4. Stir together sugar and peaches; spoon over batter.
5. Bake 50 to 60 minutes or until golden.
Title: Berry-Filled Brioche
Ingredients:
- 6 Grand Marnier
- 1/2 raspberries
- 2 blueberries
- 2 icing sugar
Instructions:
1. Pre-heat oven to 180C (356F).
2. Toss together liqueur and berries.
3. Fill hollowed brioche with berries - setting aside any that do not fit inches.
4. Place top on brioche and put brioche on a baking sheet.
5. Place in oven for 5-6 minutes until heated through.
6. Remove from oven.
7. Serve immediately accompanied by remaining berries and whipped cream.
8. Dust each plate with icing sugar before serving.