lumicero/recipes-ing2inst huggingface dataset:
Title: Fruit Cobbler - Paleo and Thermomix
Ingredients:
- 120 walnuts
- 90 coconut oil
- 200 maple syrup
- 45 salt
- 1/2 cinnamon
- 1 berries
- 2 lemon
- 1
Instructions:
1. Preheat the oven to 375ºF.
2. Place walnuts in Thermomix Bowl. Set lid to closed position and hit turbo 2 or 3 times to chop the nuts. Tip out and set aside.
3. Place coconut oil in TMbowl. Melt at 50º/speed 1.5/2 minutes. In summer you may not need to melt the oil at all - in winter it may take longer than 2 minutes - just make sure it is completely liquified.
4. Add the almond meal, maple syrup, cinnamon and salt to the melted oil. Mix 15 seconds/speed 4.
5. Add the chopped walnuts to the TMbowl and mix the whole lot together 10 seconds/speed 4.
6. Place the fruit in the bottom of a 9x9 baking pan. Squeeze the lemon over all. Sprinkle on the topping. Don't worry about trying to cover every bit of fruit.
7. Bake 20-30 minutes - or until crumbly and golden brown.
Title: Toll House Cookie Chocolate Chip Cupcakes
Ingredients:
- 1/2 butter
- 5 -6 sugar
- 1/3 brown sugar
- 1 vanilla
- 1 egg
- 1 flour
- 2 flour
- 1/2 baking soda
- 1/4 salt
- 1/2 brown sugar
- 1 egg
- 1 salt
- 1/2 - 1 vanilla
- 1 pecans
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Prepare 8 muffin tins with paper liners.
3. For the batter, cream butter, white sugar, brown sugar and vanilla (about 3 minutes).
4. Beat in egg; mix well.
5. In a small bowl, mix together flour, baking soda and salt.
6. Add/fold into creamed ingredients.
7. Divide the mixture equally into the paper-lined muffin tins.
8. For topping: blend brown sugar, egg, vanilla, salt, chocolate chips and pecans.
9. Spoon equally over the batter in muffin tins.
10. Bake for 18-20 minutes until puffy (they may rise, then fall when baking).
11. Cool or chill before serving.
Title: 100 Year Old Pie Crust
Ingredients:
- 2 1/2 flour
- 1 shortening
- 1 vinegar
- 1/2 milk
- 1 salt
Instructions:
1. Mix first 3 ingredients plus salt until crumbly.
2. Add milk until mixed into dough.
Title: Ham on the Street Coffee Rice Krispies Bars, Simple and Yummy!
Ingredients:
- 3 butter
- 1 marshmallows
- 6 mini marshmallows
- 3 instant coffee granules
- 1/2 chocolate
Instructions:
1. Melt margarine in sauce pan over low heat add marshmallows, coffee and stir until completely melted.
2. Add Rice Krispies until completely coated.
3. Using your clean hands, spray your hands with with non-stick spray, press evenly into a 9x13 cooking spray coated pan.
4. Cut into squares when cool.
Title: Chocolate Pizza
Ingredients:
- 3 miniature marshmallows
- 2 walnuts
- 2 maraschino cherry
- 1 flaked coconut
- 1
- 1/2
- 1/4
- 1
Instructions:
1. In a microwave-safe bowl, combine 2 1/2 cups vanilla chips and the chocolate chips.
2. Microwave on high for 2 minutes; stir.
3. Microwave for 1-2 minutes; stir until smooth.
4. Immediately add marshmallows, cereal and walnuts; mix well.
5. Spread evenly on an 13-in.
6. pizza pan that has been coated with nonstick cooking spray.
7. Arrange cherries on top; sprinkle with coconut.
8. Microwave the remaining vanilla chips on high for 1 minute.
9. Add oil and stir until smooth.
10. Drizzle over pizza.
11. Chill until firm.
12. Serve at room temperature.
Title: Fresh Ginger and Chocolate Gingerbread
Ingredients:
- 2 fresh ginger
- 1 sugar
- 2 all-purpose flour
- 1 baking soda
- 2 ground ginger
- 3/4 ground cinnamon
- 1/4 ground cloves
- 11 unsalted butter
- 3/4 light brown sugar
- 3 eggs
- 1/2 molasses
- 2 bittersweet chocolate
- 4 bittersweet chocolate
- 1 buttermilk
- 1 bittersweet chocolate
- 3 unsalted butter
- 1 powdered sugar
- 3
Instructions:
1. Prep: position oven rack in center of oven; preheat oven to 350°; butter a 9 inch square baking pan and put it on a baking sheet.
2. Cake: Add fresh ginger and sugar in a small bowl; stir and set aside.
3. In another larger bowl, whisk flour, baking soda, and spices together.
4. Working with a stand mixer fitted with paddle attachment, beat the butter and brown sugar together at medium speed for about 3 minutes, until light and fluffy.
5. Add in the eggs, one at a time, beating for 1 minute after each egg goes inches.
6. Pour in molasses; beat until smooth.
7. Decrease speed to low; add in melted chocolate, along with sugared ginger.
8. Still on low speed, add the dry ingredients in 3 additions and the buttermilk in 2 (begin and end with the dry ingredients), mixing the batter only as much as needed to blend ingredients.
9. Fold in the chopped chocolate and the ginger in syrup (if using); pour batter into pan.
10. Bake for about 40 or until the cake starts to pull away from the sides of the pan and pick comes out clean.
11. Don’t be concerned if the cake is domed and cracked—it will settle down as it cools.
12. Transfer cake to a rack and cool for 10 minutes, then unmold cake.
13. Turn cake right side up to cool to room temperature before icing the cake (the edges of the cake might be quite brown, but you can trim them after you ice the cake).
14. Icing: Set a heatproof bowl over a pan of simmering water, put the chocolate and coffee in the bowl, and stir occasionally until the chocolate is melted.
15. Remove the bowl and , using small whisk, stir in the butter 1 tablespoons at a time.
16. Sift the powdered sugar over the chocolate and stir in; transfer the bowl to a counter and let the icing sit for about 10 minutes.
17. Put the gingerbread, still on the rack, on a piece of wax paper or foil.
18. Pour the icing onto the center of the cake and use a long metal spatula to spread the icing evenly over the top; let icing set for 30 minutes.
19. If the edges of the cake are overbaked, now is the time to trim them; then cut the gingerbread into 9 even pieces.
Title: Heavenly Pink Dessert Salad
Ingredients:
- 16 cream cheese
- 2 sweetened condensed milk
- 20 crushed pineapple
- 2 cherry pie filling
- 3 Cool Whip
Instructions:
1. With a mixer, mix the cream cheese and sweetened condensed milk until smooth and incorporated.
2. Stir in the pineapple with the juice, and the cherry pie filling.
3. Lightly fold in the cool whip.
4. Chill for at least 2 hours.
Title: Apple Crumble
Ingredients:
- 2 sliced apples
- 1/4 water
- 1 flour
- 1 baking powder
- 1/2 brown sugar
- 1/2 butter
- 50
Instructions:
1. Cook apples in water until just tender.
2. Mix in jelly crystals.
3. Put in an oven dish.
4. Sift flour and baking powder, add sugar, rub in butter.
5. Spread over apples.
6. Bake about 30 min at 190C (375F).
Title: The King of Puddings - Jamie Oliver
Ingredients:
- 4 eggs
- 1 vanilla extract
- 1 white sugar
- 1/4
- 1/2
- 4
Instructions:
1. Preheat oven to 300°F.
2. Separate 3 of the eggs. Put the yolks in a bowl with the remaining whole egg and beat together. Add the milk, vanilla, bread crumbs, and 3 oz of the sugar.
3. Spread the jam evenly across the bottom of a pie dish. Pour the egg mixture into the pan and spread evenly.
4. Bake in the preheated oven 60 min or until set.
5. Whip the reserved egg whites until stiff. Slowly add the remaining sugar until it is all mixed inches Pile the meringue on top of the pudding, and bake an additional 15-20 min until the meringue is set and lightly browned.
Title: Another Healthy Peanut Butter Cookie
Ingredients:
- 1 oats
- 1/2 wheat flour
- 1 unsweetened applesauce
- 1/2 honey
- 1/3
Instructions:
1. Blend dry ingredients up in a food processor.
2. Mix together peanut butter, applesauce, and honey or agave nectar in a bowl. Once the wet ingredients are mixed well, add the dry ingredients and mix together. I usually finish by mixing with my hands.
3. Form small balls and set them on a cookie sheet after spraying it with a nonstick spray. Use a fork to press down on the ball to flatten the cookies. Bake in an oven for 10 minutes only at 350 degrees. Remember that peanut butter cookie's burn easily so you need to take them out right away even if they don't look done, because by the time they are brown on top they are usually burnt on the bottom.
Title: Milo Cookies
Ingredients:
- 125 butter
- 1 caster sugar
- 1 1/2 self-rising flour
- 1/2 egg
- 1 hazelnut kernels
- 1/2
Instructions:
1. Preheat oven on 180.
2. Cream butter & sugar together.
3. Add egg & milo. Mix well.
4. Add self-rising flour in slowly while blending to prevent clumps forming.
5. Bake 180 for 15mins. Cookies will doubled in size whilst baking (No worries!). It will fall back after cooled.
6. Allow cookies to cool on rack for 10mins before removing & Serve!
Title: Gumdrop Cake II
Ingredients:
- 1 raisins
- 1 -2 pecans
- 1 flour
- 4 cinnamon
- 1 clove
- 1/4 nutmeg
- 1/4 salt
- 1/4 butter
- 1 sugar
- 2 eggs
- 2 applesauce
- 1 1/2 baking soda
- 1 hot water
- 1 vanilla
- 1
Instructions:
1. Fry pecans in butter (small amount). Sift dry ingredients.
2. Use some flour mixture to dredge cut up raisins and gumdrops.
3. Cream butter and sugar; add well beaten eggs.
4. Add flour mixture alternately with applesauce to cream mixture. Stir in soda mixture; add vanilla.
5. Add gumdrops, raisins and pecans.
6. Pour batter into 2 or 3 small loaf pans lined with waxed paper or greased brown paper.
7. Bake 2 hours at 300 degrees to 325 degrees.
8. Cool well and wrap in brandy soaked cloth, wax paper and foil.
Title: Zinfandel Brownies With Chocolate Zinfandel Ganache
Ingredients:
- 1 unsweetened applesauce
- 1/3 zinfandel
- 1/3 eggs
- 2 dark chocolate
- 1 unsalted butter
- 2 zinfandel
- 1/2
- 2
Instructions:
1. *Bownies*.
2. Preheat the oven to 350 degrees. Spray the bottom of an 8-inch square baking pan with a nonstick cooking spray.
3. In a medium sized bowl, blend the brownie mix, applesauce, wine, and eggs with a wooden spoon until all of the dry ingredients are moist. Stir in the chocolate chips. Spread the batter into the pan.
4. Bake 40-45 minutes until a toothpick inserted in the middle comes out clean.
5. Cool completely.
6. *Ganache*.
7. Place the chocolate and the butter in a microwave-safe bowl.
8. Microwave for 10 seconds and then remove and stir.
9. Repeat microwaving every 10 seconds and stiring until the chocolate is all melted.
10. Slowly pour in the wine and mix thoroughly. Don't work it too much or it loses its shine.
11. Place in the refrigerator until it sets enough to easily spread (about 10 minutes).
12. Spread atop cooled brownies. Let set another 30 minutes before cutting.
Title: Shir Sewain
Ingredients:
- 250 ghee
- 4 milk
- 750 sugar
- 400 saffron strand
- 1/2 water
- 1 raisins
- 100 pistachio nut
- 2 cashew nuts
- 1
- 2
Instructions:
1. Fry vermicelli in hot ghee until coloured.
2. Pour in milk.
3. Allow it to simmer for two minutes.
4. Add sugar and continue cooking until sugar dissolves.
5. Stir in saffron, khoya, raisins and nuts.
6. Decorate with silver leaf, remaining saffron and dried fruit.
Title: Nicole's Chocolate-Dipped Shortbread Cookies
Ingredients:
- 2 butter
- 1 brown sugar
- 1/4 salt
- 4 flour
- chocolate
Instructions:
1. Let butter sit on counter and bring to room temperature.
2. Preheat oven to 300F Cream butter until it is the consistency of whipped cream.
3. Beat in the sugar, a little at a time.
4. Add salt.
5. Add flour, one cup at a time, mixing well after each addition.
6. Turn out onto a floured board and pat or roll to 1/4 to 1/2 inch thick.
7. Cut with heart shaped (or whatever shaped) cookie cutters.
8. Place on an ungreased cookie sheet and bake for 20 minutes or until they are lightly browned.
9. Make sure that the cookies have cooled off.
10. Quickly dip half the cookie in melted chocolate.
11. Let it set on waxed paper.
Title: Cinnamon Roll Bread Pudding
Ingredients:
- 40 heavy cream
- 1 sugar
- 4 real vanilla
- 1/2 heavy cream
- 1/2 powdered sugar
- 1/4
- 1/2
Instructions:
1. Whisk sugar into egg yolks until sugar is dissolved.
2. Add vanilla. If using imitation vanilla, use a little more than the 1/2 Tbls.
3. Heat heavy cream just until it starts to boil.
4. Slowly add egg/sugar mixture into heavy cream.
5. Heat on low until thickened. Don't let the egg yolks cook until solid, or you'll have sweetened scrambled eggs.
6. Pour mixture over cinnamon rolls. Using your hands, mix GENTLY so you don't break up the rolls too much.
7. Pour this mixture into a greased 9x12x6 pan. Cover and bake at 325 for 15 - 20 minutes. Don't let it get dry. Someone suggested using a crock pot. Good idea, keep an eye on it to prevent burning on sides and bottom.
8. FOR ICING.
9. Mix the 1/4 cup heavy cream with the powdered (10X) sugar. As soon as you take the baked mixture out of the oven, pour icing over the mixture. It should soak in and not be very obvious.
10. At this point you can add raisins or chocolate chips if you want.
Title: Simple Cookie Icing
Ingredients:
- 2 powdered sugar
- 6 -8 milk
- 4 corn syrup
- 1/2 vanilla extract
Instructions:
1. Sift powder sugar into a bowl.
2. Add corn syrup, extract, and milk.
3. Stir ingredients vigorously until no lumps remain. If making colored icing, divide into bowls and add food coloring.
4. To frost cookies, pipe an outline around the edge of the cookie. Fill in outline with icing.
Title: Chocolate Peanut Butter Cake
Ingredients:
- 1 3/4 all-purpose flour
- 2/3 baking soda
- 1 1/2 salt
- 1 granulated sugar
- 1 1/2 shortening
- 1/2 eggs
- 2 vanilla
- 1 buttermilk
- 1 coffee
- 1/2 water
- 1 coffee
- 1/2 water
- 1 Peanut Butter Cream Cheese Frosting
- 1 Chocolate Mocha Cream Cheese Icing
- peanuts
Instructions:
1. Heat oven to 350 degrees.
2. Grease bottom and side of 2 round pans, 9 x 1 1/2 inches, with shortening; lightly flour.
3. Mix flour, cocoa, baking soda and salt; set aside.
4. Beat sugar, shortening, eggs and vanilla in medium bowl with electric mixer on medium speed, scraping bowl occasionally, until blended.
5. Beat in buttermilk and coffee.
6. Gradually beat in flour mixture, beating after each addition until smooth.
7. Stir in peanut butter chips.
8. Pour into pans.
9. Bake 30- 33 mins or until toothpick inserted in center comes out clean.
10. Cool 10 mins; remove from pans to wire rack.
11. Cool completely.
12. Cut each cake horizontally to make 2 layers.
13. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Drizzle 2 TBS of the liqueur over cut side of each layer.
14. Place 1 layer, cut side up, on serving plate.
15. Spread with 1/4 cup of the PB Cream Cheese Frosting to within 1/4" of edge.
16. Sprinkle with 1/4 cup chopped PB cups.
17. Repeat with remaining layers, placing second and top layers cut side down.
18. Frost side of cake with Chocolate Mocha Cream Cheese Icing.
19. Press peanuts on side of cake.
20. Top with remaining PB Cups.
21. Store covered in refrigerator.
Title: Tropical Fruit Crumble
Ingredients:
- 2 mangoes
- 1 papaya
- 8 pineapple
- 1 1/2 ground ginger
- 1/2 margarine
- 1/2 light brown sugar
- 1 1/2 flour
- 1/2 unsweetened coconut
Instructions:
1. Chop and seed fruit. Place in a pan with 1/2 tsp of ginger, 2 tbsp margarine, and 1/4 cup sugar. Cook over low heat for 10 minutes until fruit softens. Sppon into the base of a shallow ovenproof dish.
2. Mix flour and remaining ginger together. Rub in the remaining margarine until the misture resembles fine bread crumbs. Stir in remaining sugar and coconut and spoon over the fruit to cover completely.
3. Cook at 350 for 40 minutes until top is crisp. Decorate with extra coconut and serve.
Title: Unprocessed Oatmeal Maple Spice Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 light olive oil
- 1/2 honey
- 1/2 pure maple syrup
- 2 eggs
- 2 whole wheat flour
- 3 oatmeal
- 1/2 sea salt
- 2 cinnamon
- 1/2 nutmeg
- 1/3 candied ginger
- 1 raisins
- 1 pecans
- walnuts
Instructions:
1. To brown butter: Put butter in a small sauce pan over medium high heat. Once butter has melted, continuously stir until you see it turn a caramel color. This generally takes 1-1/2 to 2 minutes. Do not stop stirring or the butter solids will burn. The browned butter will add a nice depth of flavor to your cookies. Remove from heat and allow to cool.
2. In a large bowl, mix cooled butter, olive oil, honey and maple syrup until well combined. Add eggs one at a time and beat until combined.
3. In a medium bowl, combine flour, oatmeal, sea salt, cinnamon and nutmeg. Gradually add the dry ingredients to the butter mixture until all combined.
4. If desired, mix in raisins and/or nuts.
5. Allow dough to chill in the refrigerator for at least one hour and up to 24 hours.
6. Note: The chilling step is important. These cookies will not hold their shape very well if baked before the dough is chilled.
7. Preheat oven to 325°F (lower than most cookie recipes due to the honey, which can burn more easily).
8. Scoop out cookies with a small ice cream scoop. Do not flatten the cookies. Because there is no baking powder in this recipe, this will help keep them from completely flattening out.
9. Bake for 17-20 minutes, or until golden brown.
10. Devour while still warm. Enjoy!
11. TIP:
12. Replace the listed options with dried cranberries and orange zest for another great flavor combination!
Title: Marshmallow Creme Grape Salad
Ingredients:
- 1 green seedless grape
- 1 red seedless grapes
- 1 cream cheese
- 1 marshmallow creme
- 1
Instructions:
1. Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
2. In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy.
3. Pour the mixture over the grapes.
4. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated.
5. Fold in the almonds.
6. This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.
Title: No Flour Almond and Chocolate Bundt Cake
Ingredients:
- 10 butter
- 275 flour
- 250 eggs
- 280 sugar
- 1 chocolate chips
- 1 cinnamon
- 70 lemon, juice and zest of
- 50 sherry wine
- sugar
Instructions:
1. Preheat oven to 160°C.
2. Butter and flour 24cm bundt cake tin.
3. Beat egg yolks and sugar together until thick and creamy approx 10 minutes.
4. Add chocolate chips, almond meal, cinnamon, lemon zest, juice and sherry.
5. Beat until just combined.
6. In a clean dry bowl beat the egg whites with 50g sugar until stiff.
7. With a metal spoon carefully fold egg whites into torte mixture.
8. Pour into bundt cake and bake 1 hour.
9. Sprinkle with icing sugar to serve.
Title: Maryland White Potato Pie
Ingredients:
- 2 potatoes
- 2/3 butter
- 1 sugar
- 1/2 baking powder
- 1/8 salt
- 1/2 milk
- 1/2 lemons, rind of
- 2 lemon juice
- 2 vanilla
- 1 nutmeg
- 1/8 eggs
- 4
Instructions:
1. Combine potatoes, butter, sugar, baking powder and salt in medium bowl, mix well.
2. Gradually add whipping cream and milk, stirring until well blended.
3. Stir in lemon rind, juice, vanilla and nutmeg.
4. Add eggs mixing well.
5. Pour into pie crust. Bake at 350'F for 55 minutes knife comes out of center clean.
Title: Gingerbread People
Ingredients:
- 4 margarine
- 1/2 brown sugar
- 1 plain flour
- 2 1/2 baking soda
- 1 ground ginger
- 2 golden syrup
- 2 1/2
Instructions:
1. Cream together the maragine and brown sugar, and beat in the egg yolk, mixing well.
2. Sift the flour, baking soda and ginger and gradually blend into the creamed mixture, along with the golden syrup.
3. Knead lightly to form a soft dough.
4. Divide the dough into small portions.
5. Roll out each portion of dough into a thickness of 1/4 inch between two sheet of greaseproof paper.
6. Cut into shaps using cutters.
7. Place on lightly greased oven trays. Bake at 350 degrees for 10 minutes.
8. Cool on trays. Decorate with icing, if desired.
Title: Castle Street Blueberry Cream Pie
Ingredients:
- 1 sour cream
- 2 self-rising flour
- 3/4 sugar
- 1 vanilla flavoring
- 1 egg
- 2 fresh blueberries
- 1 self-rising flour
- 3 butter
- 3 pecans
- 3
Instructions:
1. Mix sour cream, flour, sugar, vanilla and beaten egg.
2. Fold in blueberries and pour into pie shell.
3. Bake at 400 degrees for 25 minutes.
4. Mix flour, butter and pecans. Sprinkle over pie and bake an additional 10 minutes. Chill and enjoy!
Title: Pumpkin Raisin Loaf
Ingredients:
- 1/3 butter
- 1 brown sugar
- 2 eggs
- 1 pumpkin
- 2 unbleached flour
- 1/4 baking soda
- 1 2/3 salt
- 1 clove
- 1/2 cinnamon
- 1/2 baking powder
- 1/2 raisins
- 1/2 butter
- 1 white sugar
- 2 cinnamon
- 2
- 1/2
Instructions:
1. Cream butter and sugar.
2. Beat in eggs.
3. Whisk together--pumpkin, orange rind and juice.
4. Measure dry ingredients.
5. Mix together.
6. Spoon batter in a 8 x 8 pan.
7. Bake at 350 for 50 minutes.
8. Let stand 5 minutes then apply topping. Brush butter over top of cake and sprinkle with cinnamon and sugar.
Title: Oatmeal Cake W/ Coconut Topping
Ingredients:
- 2 boiling water
- 1 1/2 quick-cooking oatmeal
- 3/4 butter
- 3 eggs
- 1 1/2 brown sugar
- 1 1/2 vanilla
- 1 1/2 white sugar
- 2 flour
- 1 1/2 cinnamon
- 1 1/2 baking soda
- 1 1/2 salt
- 1 1/2 baking powder
- 3/4 brown sugar
- 1/2 evaporated milk
- 6 butter
- 1 vanilla
- 1 coconut
- 1
Instructions:
1. Cake: Pour boiling water over oats and let sit for 20 minutes.
2. Cream butter, sugar, eggs, and vanilla.
3. Mix flour, cinnamon, baking soda, salt, and baking powder.
4. Add to butter mixture and mix well.
5. Add oatmeal mixture and mix well.
6. Bake in greased 13 X 9 inch glass pan at 350 degrees for 40 minutes.
7. Topping: Mix brown sugar, milk, butter, and vanilla in pan and cook over very low heat until melted.
8. Add nuts and coconut, stir well.
9. Remove from heat.
10. Cover slightly cooled cake.
Title: Quick Maple Crunch
Ingredients:
- 2 bananas
- 2 maple syrup
- 400 custard
- 4
Instructions:
1. Divide the bananas between 4 serving dishes and drizzle over the maple syrup.
2. Spoon over the custard, then scatter over the biscuit crumbs.
3. Chill until ready to serve.
Title: Traditional Fried Pie Pastry
Ingredients:
- 2 flour
- 1/2 salt
- 1/2 nutmeg
- 1/2 vinegar
- 1 cold water
- 4
Instructions:
1. Combine dry ingredients in a large mixing bowl.
2. Cut in shortening (suggested to cut in half then add in the other half because it makes the pastry both tender and flaky)until it resembles coarse meal.
3. Mix water and vinegar together,set aside.
4. Add in water mixture, stirring with a fork until dry ingredients are moistened.
5. Add a little more water if dough seems too dry; shape dough into a ball and chill at least 1 hour, until ready to use.
6. Preferred filling Our Family's Fried Pies.
7. Roll out a ball of pastry about the size of a golf ball.
8. Spoon 1 heaping tablespoon of fruit filling on 1/2 of pastry circle leaving about a half inch edge.
9. Fold over and seal with a fork.
10. ***Pies may be frozen at this point.
11. Fry frozen or thawed pies in a skillet of hot oil(preferred Crisco at 375 degrees in cast iron skillet) until golden brown.
12. Remove to a paper towel lined plate.
13. Can be eaten as is (preferred)or sprinkle with powdered sugar, lightly.
14. Enjoy! ;).
Title: Peanut Butter Cookie Pie
Ingredients:
- 1 cream cheese
- 1 instant chocolate pudding mix
- 1 Cool Whip
- 1 chocolate chips
Instructions:
1. Prepare cookie dough as directed on package.
2. Spread dough onto a greased pizza pan.
3. Bake at 350 degrees for 8-10 minutes.
4. Let cool completely.
5. Prepare pudding according to directions on the box using 1 1/2-2 cups of milk; depending on how thick you would like your pudding. ( I like it on the thick side for this dessert so as not to make the cookie soggy).
6. Let pudding chill in the refrigerator while cookie cools.
7. When cookie is cooled completely spread softened cream cheese over cookie, leaving a little cookie showing around the edges for crust.
8. Remove pudding from the refrigerator and spread on top of the cream cheese layer.
9. Spread cool whip on top of pudding layer.
10. Sprinkle chocolate and peanutbutter chips and drizzle chocolate and caramel syrup over cool whip layer.
11. Enjoy!
12. Store leftovers in the refrigerator.