lumicero/recipes-ing2inst huggingface dataset:
Title: Karithopasta - Greek Walnut Syrup Cake
Ingredients:
- 250 butter
- 1 sugar
- 5 eggs
- 1/3 cinnamon
- 3/4 ground cloves
- 1/4 baking powder
- 2 1/2 walnuts
- 2 water
- 1 sugar
- 2 lemon peel
- 1 lemon juice
- 2 vanilla essence
- 1
- 1/2
Instructions:
1. Grease a 22cm by 35 cm pan with butter or margarine. Do not line with baking paper or use non-stick sprays.
2. Beat butter in a medium bowl until softened and add sugar beating until light and fluffy.
3. In a separate bowl combine breadcrumbs, spices and baking powder.
4. Add eggs one at a time to the butter mixture, beating well after each addition and then the liqueur.
5. Add dry ingredients to butter mixture and beat until combined.
6. Finally add the walnuts and beat until just combined.
7. Tip into baking pan and smooth evenly over bottom.
8. Bake on the bottom rack of the oven at 200c for 30-35 minutes depending on how hot your oven is.
9. Test cake by inserting skewer and allow to cool until room temperature.
10. While cake is cooling add ingredients for syrup into a small saucepan, except for vanilla essence.
11. Boil for 5 minutes at medium heat. Then take off heat and add the vanilla essence if desired.
12. Pour hot syrup over cooled cake. Start by ladling slowly from one end to another and gently tip remaining syrup over cake trying to be as even as possible.
13. Allow cake to soak syrup for a few hours. It is best if it soaks overnight.
14. Cut cake into diamonds to serve with a swirl of whipped sweetened cream (I add a bit of vanilla essence or liqueur to the cream) and flaked chocolate.
15. Note: It is beat to start with all ingredients at room temperature to avoid butter curdling when eggs are added.
Title: Sour Cream Mousse
Ingredients:
- 2 sour cream
- 1 sugar
- 1 rum
- 1 vanilla
- 1/4 unflavored gelatin
- 1 water
- heavy cream
Instructions:
1. Beat sour cream, sugar, rum and vanilla utnil thick and frothy.
2. Soften gelatin in the 1/4 cup cold water about 5 minutes, then set over hot water until completely dissolved.
3. Beat quickly into sour cream mixture, wich should be almost room temperature now.
4. When gealtin is throughly beaten into cream, fold whipped cream under.
5. Pour into glass dishes and chill until set.
6. Serve with fresh fruit.
Title: Golden Pears With Spiced Maple Granita
Ingredients:
- 3 pears
- 20 green cardamom pods
- 1/2 cinnamon stick
- 1/2 clove
- 1/2 lemongrass
- 10 maple syrup
- 75 water
- 1
Instructions:
1. Combine all ingredients in a small stock pot. Simmer for about an hour.
2. Turn off the heat and leave to cool for about an hour.
3. Strain the poaching liquid into a covered container and freeze overnight.
4. Refrigerate the pears until ready to serve.
5. Serve poached pears with granita.
6. Notes:
7. Pears must be fully submerged in liquid. Add more water if needed.
8. If adding more liquid, reduce poaching liquid further until about a cup is left in the pot.
Title: Fresh Peach Cobbler
Ingredients:
- 1/2 sugar
- 1 cornstarch
- 1/4 ground cinnamon
- 4 lemon juice
- 1 shortening
- 3 all-purpose flour
- 1 sugar
- 1 baking powder
- 1 1/2 salt
- 1/2 milk
- 1/2
Instructions:
1. Heat oven to 400.
2. Mix 1/2 cup sugar, the cornstarch, and cinnamon in 2-quart saucepan.
3. Stir in peaches and lemon juice.
4. Cook, stirring constantly, until mixture thickens and boils.
5. Boil and stir 1 minute.
6. Pour into ungreased 2-quart casserole. Keep peach mixture hot in oven.
7. Cut shortening into flour, 1 tablespoon sugar, the baking powder, and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
8. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.
9. Bake 25 to 30 minutes or until topping is golden brown.
10. Serve warm, and if desired, with whipped cream or vanilla ice cream.
Title: Chocolate Mousse
Ingredients:
- 1 vanilla yogurt
- 2/3 cocoa powder
- 1 pure vanilla extract
- 4 hot water
- 1/4 artificial sweetener
- 8
Instructions:
1. Dissolve coffee creamer in hot water and mix until all is dissolved.
2. In a mixing bowl put yogurt, cocoa, Equal and Vanilla.
3. Beat at medium speed with a mixer for 40 seconds.
4. Add coffee creamer/water mix.
5. Beat at high speed for 4 minutes, scraping sides of the bowl with a spatula.
6. Place in refrigerator and chill for several hours.
7. Serve with a sprig of mint.
Title: Candied Citrus Peel
Ingredients:
- 6 grapefruits
- 1 1/2 oranges
- 1 1/2 sugar
- 2 water
- corn syrup
Instructions:
1. Cut fruit into quarters; peel the rind (peel!) off. Cut peel into desired shape; make all the pieces the same so they cook the same.
2. Put peel piece into a saucepan, cover with water, bring to boil, drain and repeat.
3. Repeat step #2 two more times.
4. After the third boil, leave peel in the strainer.
5. Put 1 1/2 cups of sugar, 1 1/2 cups of water into the saucepan and 2 tablespoons of corn syrup into the sauce pan. Bring saucepan to a simmer on medium heat, add peel. If you’re not using corn syrup, you will need to put the lid on the pan to simmer it for 6 minutes before continuing. Let it cook, uncovered, at a rolling simmer until it is done. For hard-ish candy, cook until the liquid is almost gone, and for chewy candy cook until only 3-5 spoonfuls of liquid is left.
6. Put peels into strainer and let cool until you can touch it.
7. Put peels into a bowl, add some sugar, and toss them together. Toss every 15 minutes until really cool and the candy is coated with sugar.
8. For best results, spread the candy on racks to dry. For harder candy, cook it and dry it for longer, for soft and almost chewy candy, cook and dry it less.
9. Store candy in airtight containers. If you store them in the fridge they will seem very hard- but only because they are cold!
Title: Plum Good Apple Crumble
Ingredients:
- 3 granny smith apples
- 2 plums
- 3 liquid honey
- 1 lemon juice
- 1 all-purpose flour
- 1/2 ground cinnamon
- 1 all-purpose flour
- 3/4 golden brown sugar
- 3/4 ground cinnamon
- 1 nutmeg
- 1/4 margarine
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Grease an 11 x 7 inch baking dish.
3. To Make Filling: In a large bowl, toss together apples, plums, honey, lemon juice, flour, and cinnamon. Arrange fruit evenly in baking dish.
4. To Make CrumbleTopping: In medium bowl, combine flour, brown sugar, oats, cinnamon, and nutmeg.
5. Using a pastry blender or with your fingertips, rub in margarine until mixture is crumbly.
6. Sprinkle oat mixture evenly over fruit.
7. Bake in oven 40 minutes, until topping is lightly browned and fruit is tender and bubbly.
8. Cool and serve warm.
Title: Jessica Seinfeld Healthy Brownies
Ingredients:
- 1/2 carrot
- 1/2 spinach
- 3 butter
- 2 cocoa powder
- 1/4 brown sugar
- 1/2 vanilla
- 2 wheat flour
- 2 flour
- 1/4 baking powder
- 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 350.
2. Stir 1st 8 ingredients into large bowl.
3. Whisk dry ingredients together then add to wet.
4. Mix wet into dry
5. Pour into baking dish sprayed with pam.
6. Bake 30-40 minutes.
7. Let cool and dust with powdered sugar if desired.
Title: Butter Meltaways With Lemon Frosting
Ingredients:
- 1 butter
- 1/3 powdered sugar
- 1 1/4 all-purpose flour
- 3/4 cornstarch
- 1/4 butter
- 1 1/2 powdered sugar
- 1 1/2 - 2 fresh lemon juice
- 1 lemon rind
Instructions:
1. Cookies:
2. Beat 1 cup butter at medium speed of an electric mixer until creamy; gradually add powdered sugar, beating well.
3. Combine the flour and cornstarch; gradually add to the butter mixture, beating well. Shape the dough into 2 six-inch logs, and wrap in wax paper dusted with powdered sugar. Chill at least 6 hours.
4. Unwrap the dough; cut each log into 18 slices, and place the slices 2 inches apart on greased cookie sheets. Bake at 350 degrees for 12 minutes. Remove cookies to a wire rack, and let cool completely. Spread cool cookies with the lemon frosting.
5. Lemon Frosting:
6. Beat the butter at medium speed of an electric mixer until creamy; gradually add the powdered sugar, beating until blended. Add the lemon juice, beating until spreading consistency; stir in the lemon rind.
Title: Jason's Sugar Cookies
Ingredients:
- 4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 nutmeg
- 1 butter
- 1 1/2 sugar
- 1 egg
- 1/2 sour cream
- 1 vanilla extract
- 1/4 sugar
- raisins
Instructions:
1. Sift flour with baking powder, soda, salt and nutmeg; set aside.
2. In large bowl of electric mixer, at medium speed, beat butter and sugar until combined then beat in sour cream, egg and vanilla until smooth.
3. Gradually add flour mixture, beating until well combined.
4. With rubber scraper, form dough into a ball.
5. Wrap in waxed paper, plastic wrap, or foil; refrigerate overnight or several hours.
6. Divide dough into four parts.
7. Refrigerate until ready to roll out.
8. Meanwhile, preheat oven to 375 degrees.
9. Lightly grease cookie sheets.
10. On well-floured surface roll dough, one part at a time, 1/4 inch thick.
11. With floured, 2 1/2 inch round or scalloped cookie cutter, cut out cookies.
12. Using spatula, place 2 inches apart on cookie sheets.
13. Sprinkle tops of cookies with sugar.
14. Place a raisin or almond in the center of each, if desired.
15. Reroll trimmings, and cut.
16. Bake 10 to 12 minutes or until golden (be careful, they burn easily).
17. Cool.
Title: Yum (Reduced Sugar) Cake
Ingredients:
- 1 eggs
- 1 hot water
- 3 cold water
- 2
- 1
Instructions:
1. Mix cake mix, eggs, and olive oil.
2. Pour into a 13x9 pan and bake as directed (usually 32 minutes is perfect).
3. Let cake cool.
4. Meanwhile, mix Jello with 1 cup hot water until dissolved.
5. Add cup of cold water, mix.
6. Poke holes into cooled cake with a fork, in several places.
7. Pour Jello over entire cake. Will look soggy.
8. Put cake in fridge for at least 3 hours or overnight to let Jello set.
9. Spread icing over cake. Let chill for 20 minutes or more.
10. ENJOY!
Title: Butter Pecan Cake
Ingredients:
- 1 eggs
- 1 water
- 3
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix all ingredients together -- yes, the frosting too!
3. Pour into greased bundt pan.
4. Bake 60 minutes at 350°F.
5. Serve with whipped cream, if desired.
Title: Orange Pastry
Ingredients:
- 3 flour
- 1 salt
- 1 shortening
- 6 -8
Instructions:
1. Sift together flour and salt.
2. Cut in shortening until mixture resembles cornmeal.
3. Add orange juice, a small amount at a time, tossing lightly with a fork until dough is moist enough to hold together.
4. Shape into ball and roll out or refrigerate.
5. Pastry will keep wrapped up in the fridge for several days.
Title: Dark Peanut Butter Brownies
Ingredients:
- 4 peanut butter
- 1 -2 maple syrup
- 125 dark chocolate
- 100 butter
- 2 eggs
- 1/2 baking powder
- 1
Instructions:
1. Preheat the oven to 350*F & line an 8x8 baking pan with parchment paper.
2. Beat together the peanut butter & maple syrup and sprinkle on the baking pan.
3. Slowly melt the chocolate with the goat's butter in a double boiler.
4. Whisk together the eggs and sugar until creamy.
5. Stir through the flour and baking powder.
6. Fold in the chocolate and quickly transfer to the baking pan.
7. Bake for 18-20 minutes.
8. Allow to cool overnight.
Title: Frosted Brownies
Ingredients:
- 3 unsalted butter
- 8 sugar
- 1 baking powder
- 1/2 table salt
- 1/4 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 2/3
- 4
- 1
Instructions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.
2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.
4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack for 1 hour.
5. For the Frosting - Heat chocolate and oil in microwave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours.
6. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.).
Title: Buttermilk Brownies
Ingredients:
- 1/2 margarine
- 1/2 water
- 1 flour
- 1/4 sugar
- 2 salt
- 2 buttermilk
- 1/2 baking soda
- 1/2 eggs
- 1 vanilla
- 2 margarine
- 1 buttermilk
- 1/2 powdered sugar
- 1/4 vanilla
- 1/3 walnuts
- 1
- 3/4
Instructions:
1. Bring to a boil the oil, margarine, water and cocoa.
2. Pour this over the sifted flour, sugar and salt mixture.
3. To this add buttermilk, baking soda, eggs and vanilla.
4. Pour batter into a greased and floured jelly roll pan.
5. (Mixture will be thin.)
6. Bake at 375 degrees for 18 to 20 minutes.
7. Frosting: Boil the margarine, cocoa and buttermilk together one minute.
8. Add sugar and vanilla.
9. Beat.
10. Stir in nuts.
11. Spread on cooled brownies.
Title: Mexican Pastelitos
Ingredients:
- 1 unsalted butter
- 1/4 all-purpose flour
- 1 1/2 cornstarch
- 1 cinnamon
- 1 confectioners' sugar
- 1/2
Instructions:
1. Preheat oven to 325 degrees. Grease 2 cookie sheets. Place the butter and superfine sugar in a bowl and beat until light and fluffy. Sift the flour, cornstarch, and cinnamon into a separate bowl, then gradually work dry ingredients into creamed mixture with a wooden spoon. When well mixed, knead until smooth.
2. Take 1 teaspoons at a time of the mixture and roll into a ball. place the balls on the prepared cookie sheets. Bake in a preheated oven for 30-40 minutes, or until pale golden.
3. Place the confectioners' sugar in a shallow dish and toss the pastelitos in it while they are still warm. Let cool on cooling racks.
Title: No-Sugar Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 walnuts
- 1/2 seedless raisin
- 1/2 butter
- 1/2 double-acting baking powder
- 2 salt
- 1 egg
- 1/2 ground cinnamon
- 1
- 1/2
Instructions:
1. In a large bowl, stir together flour, walnuts, raisins, orange juice, butter, baking powder, orange peel, salt, cinnamon, and beaten egg until well blended.
2. Drop dough by teaspoon about 2 inches apart on a well greased cookie sheet.
3. Bake at 375 degrees for 20 minutes or until lightly browned. Remember all ovens are different. I usually check mine 3 minutes early.
4. With a spatula, remove cookies to wire racks to cool.
5. Store in a tight container. May freeze until needed.
Title: German Chocolate Pound Cake
Ingredients:
- 1 butter
- 1 margarine
- 1 3/4 sugar
- 3 eggs
- 1 flour
- 2 3/4 baking soda
- 1/2 salt
- 1 cream of tartar
- 3/4 ground cinnamon
- 1/4 milk
- 3/4 vanilla extract
- 1 butter
- 1 margarine
- 1 powdered sugar
- 1 water
- 1
- 1 -2
Instructions:
1. Grease and flour a 10-inch tube pan. Line bottom of pan with waxed paper. Set aside.
2. Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool.
3. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs and yolk, one at a time, beating well after each addition. Add chocolate, mixing well.
4. Combine flour and next 4 ingredients; add flour mixture to chocolate mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into pan. Bake at 350°F for 1 hour and 5 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan, and let cool on a wire rack. Pour sweet chocolate glaze over top of cake, if using.
5. For the glaze:
6. Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool.
7. Beat egg white (at room temperature) at high speed of an electric mixer 1 minmute or until stiff peaks form. Gradually add powdered sugar, beating until stiff peaks form and sugar dissolves,(2 to 4 minutes).
8. Fold chocolate mixture into egg whites. Add water, stirring until smooth.
Title: Pound Cake With Fresh Berries and Maple Whipped Mascarpone
Ingredients:
- 1 strawberry
- 1 fresh blueberries
- 1 raspberries
- 1/2 water
- 1/4 confectioners' sugar
- 1 mascarpone cheese
- 1/2 maple syrup
- 12 of fresh mint
- 1/4
Instructions:
1. Place the large, diced pound cake into a storage container.
2. Combine the strawberries, blueberries, raspberries, water, sugar and peach schnapps, and mix well. Store in a separate container.
3. In a mixing bowl combine mascarpone cheese with real maple (not pancake syrup). Mix well and store in a container.
4. Place the pound cake cubes in the center of a bowl. Top with the marinated fruit. Place a nice dollop of the maple mascarpone on top and garnish with fresh mint.
Title: Molasses Snack Cake With Lemon Cream Cheese Frosting
Ingredients:
- 2 cake flour
- 1 baking soda
- 1 ground cinnamon
- 1/2 salt
- 1 fat-free buttermilk
- 3/4 molasses
- 1/2 granulated sugar
- 6 butter
- 1 fresh ginger
- 1 egg
- 1/2 powdered sugar
- 1 lemon rind
- 1 lemon juice
- 1 reduced-fat cream cheese
Instructions:
1. Preheat oven to 350°F.
2. To prepare cake, coat a 9-inch square baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
3. Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, cinnamon and salt.
4. Place buttermilk and next 5 ingredients (buttermilk through egg) in a large bowl; beat with a mixer at medium speed until well blended.
5. Add flour mixture to buttermilk mixture, stirring just until combined.
6. Spoon batter into prepared pan. Bake at 350°F for 35 minutes or until wooden pick inserted in center comes out clean.
7. Cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan with a narrow metal spatula; remove from pan. Peel off wax paper; cool completely on a wire rack.
8. To prepare frosting, place powdered sugar, lemon rind, and cream cheese in a bowl; beat with a mixer at medium speed until smooth. Spread the frosting over top of cake.
9. Cut into squares.
Title: White Chocolate Snowballs
Ingredients:
- 200 white chocolate
- 25 butter
- 90 unsweetened dried shredded coconut
- 90 icing sugar
Instructions:
1. Break the chocolate into pieces into a heatproof bowl with the butter.Rest bowl over a pan of simmering water and stir frequently until melted.Remove the bowl from the heat and set aside for a few minutes.
2. Meanwhile put 50g/2oz of the coconut and set aside.Crumble the cake and add to the melted chocolate with the remaining coconut.Mix well to form a chunky paste.
3. Take spoonfuls of the mixture and roll into balls about 2.5 cm in diameter, and immediately roll them into the reserved coconut.Put the balls onto waxed paper and leave to set.
4. To serve, dust with plenty of sugar icing.
Title: Carrot Cupcakes With Orange Icing
Ingredients:
- 4 carrots
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 3/4 salt
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 nutmeg
- 3/4 eggs
- 3 light brown sugar
- 1 pure vanilla extract
- 1 confectioners' sugar
- 1 1/4 orange zest
- 1/2
- 2 -3
Instructions:
1. Make cupcakes:
2. Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
3. Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
4. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
5. Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
6. Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
7. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
8. To make the icing: Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Let icing set, about 15 minutes.
Title: Polenta Skock (ready set cook)
Ingredients:
- 1 polenta
- 1 egg
- 1 nutmeg
- 1/4 rum
- sugar
Instructions:
1. Separate peach slices from juice.
2. In small pot reduce peach juice and rum (add a bit of sugar if absolutely necessary).
3. Slice POLENTA horizontally to sheets 1/2 to 3/4 inch thickness.
4. Dip in the egg beaten with nutmeg.
5. Fry on a lightly oiled griddle like french toast.
6. Add the peach slices to the cooling juice rum mix and top the Polenta with it.
7. This would be dynamite for adding a scoop of vanilla IceCream.
Title: Mexican Chocolate Angel Food Cake
Ingredients:
- 1 cornstarch
- 1/3 instant coffee powder
- 1/4 cinnamon
- 2 nutmeg
- 1 allspice
- 1/2 cold water
- 1/4 vanilla extract
- 1 1/3
- 1 1/2
- 1/4
Instructions:
1. In a mixer bowl, pour dry angel food cake mix.
2. Add to dry cake mix, cornstarch, cocoa powder, instant coffee, cinnamon, nutmeg and allspice.
3. Mix cold water and extracts. Add to dry ingredients.
4. Turn mixer on low and mix for 30 seconds. Then mix for 3 minutes on medium.
5. Fold in the chocolate chips.
6. Pour the batter into an ungreased 10 inch angel food cake pan or tube pan.
7. Bake at 325 degrees for 53 to 58 minutes until cake is set and pulls away from the sides of the pan.
8. Invert cake pan and allow cake to cool upside down.
9. With a small metal spatula, loosen the sides of the cake and invert on to cake plate.
10. Dust with 1 tbsp powdered sugar.
Title: Danish Rugelah
Ingredients:
- 2 flour
- 1/4 salt
- 1 unsalted butter
- 6 cream cheese
- 1/3 sour cream
- 1/2 sugar
- 1 cinnamon
- 1 walnuts
- 1/2 raisins
Instructions:
1. Preheat ove to 350°. Grease baking sheets.
2. In a food processor, pulse flour, salt, butter, cream cheese and sour cream until crumbly.
3. Shape pastry into 4 equal-sized disks. Wrap; chill 2 hours (or up to 2 days).
4. In a small bowl, mix together the sugar and cinnamon.
5. Roll each pastry disk into a 9-inch circle, keeping each pastry chilled until rolled. Sprinkle rolled pastry with cinnamon/sugar mixture, walnuts and raisins, dividing ingredients equally among pastry rounds. Press lightly into the dough.
6. With a chef's knife, cut each round into 12 wedges. Roll wedges tightly from outside edge to point (making sure filling is enclosed (as raisins will burn if exposed).
7. Place on baking sheets. Bake at 350° for 22 minutes or til lightly golden. Cool on wire racks. Store up to 4 days in airtight containers.
Title: Denver Crunch
Ingredients:
- 2 flour
- 1 pecans
- 1/2 brown sugar
- 1 butter
- 1 cream cheese
- 2 vanilla extract
- 1 cherry pie filling
- 1 powdered sugar
- 1
Instructions:
1. Mix the crust ingredients like a pie crust until crumbly. Press into a 9x13" pan. Bake on 350 until brown.
2. Take a fork and crumble into small pieces. Reserve 1 cup of the topping and press the rest back into the pan.
3. Cream the cream cheese and powdered sugar into a seperate bowl. Add the whipped topping and vanilla to the cream cheese and stir.
4. Spread half of the cream cheese whipped topping over the crust. Spread the pie filling over that. Add the rest of the cream cheese whipped topping and then top with the reserved crust crumbs.
5. Chill, and enjoy!