lumicero/recipes-ing2inst huggingface dataset:
Title: Simple Simnel Cake
Ingredients:
- 2 oranges, juice and zest of
- 2 Cointreau liqueur
- 6 raisins
- 6 sultanas
- 4 marzipan
- 250 butter
- 8 self raising flour
- 8 eggs
- 12 milk
- 4 caster sugar
- 2 icing sugar
- 2 orange, zest of
- 4
- 4 1/2
- 1
- 2 1/2
Instructions:
1. Heat oven 160c Fan / 140c/Fass 3.
2. Tip the zest and juice into a bowl.
3. Add the Cointreau, , mixed fruit and cherries. Meanwhile, grease and line the base and sides of a 2kg loaf tin with baking parchment.
4. Shape the marzipan into a sausage the length of the tin, then roll out to the width with a rolling pin.
5. Put the butter, sugar, flour and eggs and milk in a bowl and beat with an electric hand-whisk until smooth.
6. Stir in the mixed fruit and their juices.
7. Spoon half the mixture in the loaf tin, and then cover with the layer of marzipan.
8. Top with the rest of the cake mixture and smooth the tip.
9. Bake for 1hr 50 minutes until risen and firm to the touch. If you do the skewer test, make sure you don’t pierce a piece of marzipan otherwise you may think the cake isn’t cooked when it is.
10. Cool in the tin, peel away the paper once cold. You can keep it wrapped in foil for 2 weeks if needed.
11. To make the caramel almonds, tip the almonds into a frying pan and heat, swirling the pan so the almonds toast. Tip from the pan then add the sugar to the pan and heat until the sugar turns to a liquid caramel – take care not to heat it too fast or it will burn. Add the almonds, then pour onto a greased baking sheet to set. Will keep in a cool place for 2 days.
12. Decorate the cake on the day you eat it, as the caramel will dissolve on contact with the cake. Mix the icing sugar with the orange zest and juice until smooth then pour over the cake. The mix is quite wet and will dribble down the sides. Chop the almond caramel, scatter over the icing and leave until the icing sets.
Title: Rose's Crescents (Holiday Shortbread Cookies)
Ingredients:
- 2/3 butter
- 1/2 margarine
- 1/2 sugar
- 1/3 flour
- 1 2/3 salt
- 1/4 sugar
- 1/2 cinnamon
- 1/2
Instructions:
1. Sift the flour and salt together and set aside.
2. Chop the almonds in a food processor or with a hand chopper until finely chopped.
3. In a large bowl (I use a KitchenAid standing mixer), combine butter, margarine, sugar and almonds. Beat at medium speed until light and fluffy. It may require stopping the mixer and scrapping the sides.
4. Gradually add the flour mixture and beat until well mixed. You'll likely have to scrap the sides of the bowl occasionally to ensure that all the ingredients are combined. The result will be a fairly sticky dough.
5. Place the dough on wax paper and shape into a rectangle (4 x 6 x 1) and then wrap tightly in plastic wrap. Refrigerate for a minimum of two hours or overnight.
6. Preheat the oven to 325. Cut the dough into eight sections. Working with two sections at a time (keep the rest of the dough refrigerated), pinch off small balls of dough (bigger than a marble but smaller than a golf ball). On a floured surface, roll the dough into a rope about the size and length of your pinkie. Shape the ropes into crescent (half-moon) shapes.
7. Place on ungreased cookied sheets and bake for 10-13 minutes until set. The edges should be golden brown.
8. Cool on the cookie sheet for 10 minute. Remove promptly and roll in topping mixture.
Title: Rhubarb Strawberry Crunch
Ingredients:
- 1 white sugar
- 3 flour
- 3 fresh strawberries
- 3 rhubarb
- 1 1/2 flour
- 1 brown sugar
- 1 butter
- 1 oatmeal
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries and rhubarb. Place the mixture in a 9 x 13" baking dish.
3. Mix 1-1/2 cups flour, brown sugar, butter and oatmeal until crumbly. (You may want to use a pastry blender for this or fork) Crumble on top of the rhubarb and strawberry mixture.
4. Bake 45 minutes in oven or until crisp and lightly browned.
Title: Gingerbread Cookies
Ingredients:
- 1/2 water
- 1 2/3 sugar
- 1 1/3 - 2 5/8 butter
- 1/3 margarine
- 1 molasses
- 1 ground cloves
- 1 cinnamon
- 2 1/2 ground ginger
- 2 flour
- baking soda
Instructions:
1. Mix the baking soda with half of the flour.
2. Bring water and sugar to a boil.
3. Add molasses, margarine, and all the spices to the warm sugar water.
4. Let cool.
5. Add the flour mixture, and put the dough on the counter and add the rest of the mixture as it is kneaded.
6. Put dough in a bowl and sprinkle some flour on top.
7. Cover the bowl with a towel or plastic wrap.
8. Let sit in refrigerator for about 12 hours.
9. Turn on the oven to 420-440 °F (200-225 °C).
10. Grease cookie sheets.
11. Use a rolling pin and make the dough very thin.
12. Use different kinds of christmassy cookie cutters to cut out different shapes.
13. Place on cookie sheets.
14. Bake for about 5 minutes.
15. Let cool on a rack until hardened somewhat.
Title: German Fruitcake
Ingredients:
- 3/4 unsalted butter
- 2 brown sugar
- 4 eggs
- 3 all-purpose flour
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground cloves
- 1/2 buttermilk
- 1 baking soda
- 2/3 vanilla
- 2/3
- 1
Instructions:
1. Cream butter and sugar together.
2. Separate eggs and add the yolks to the butter, beating well.
3. Sift together the flour and the spices.
4. Mix the buttermilk and baking soda together, then add some to the butter mixture,alternating with the flour mixture, until all is incorporated.
5. Add the preserves and the nuts, stirring gently.
6. Beat the egg whites in a clean bowl with clean beaters until stiff peaks form, then fold gently into the batter.
7. Scrape into a large greased& floured Bundt pan or tube pan and bake at 350 F preheated for 1 1/2 hours or until cake tests done.
8. Let cool before removing from pan.
Title: Rhubarb Pie
Ingredients:
- 4 rhubarb
- 4 boiling water
- 1 1/2 sugar
- 3 flour
- 1 quick-cooking tapioca
- 1 egg
- 2 cold water
- 1 butter
- 2
Instructions:
1. Place chopped rhubarb in colander.
2. Pour boiling water over rhubarb and drain well.
3. Mix together sugar, flour, and quick cooking tapioca.
4. Add rhubarb and toss to coat. Let stand 15 minutes.
5. Beat egg in cold water and add to rhubarb mixture.
6. Pour into 9" unbaked pie shell and top with small pieces of the 1 T of butter. Put on top crust and sprinkle with sugar, if desired.
7. Bake at 400 degrees for 15 minutes, then turn oven down to 350 degrees and bake for 40-50 minutes longer or until golden brown.
Title: Helen's Cake N' Sauce
Ingredients:
- 2/3 sugar
- 6 flour
- 1/4 salt
- 3 milk
- 3 butter
- 1 vanilla
- 1 1/2
Instructions:
1. Mix the first 3 ingredients and gradually add 3 cups milk. Cook until thickened, use a double boiler.
2. Beat 3 egg yolks. Add to sauce in boiler slowly and stir. Cook for a few minutes, add butter and vanilla. Serve over warm yellow cake.
3. **If you're in a hurry, I've made the above recipe by following same basic steps but cooking in the microwave in a glass dish rather than on the stove. Microwave in 30 second increments and stir frequently.
Title: Empanadas De Peras (Pear Pastries)
Ingredients:
- 3 water
- 4 1/2 sugar
- 1/2 cinnamon
- 1/2 ground cloves
- 1/4 all-purpose flour
- 1 1/2 salt
- 1/4 butter
- 1/2 water
- 2
- 5 -8
- 1
- 2
Instructions:
1. Simmer pears in the water for 30-40 minutes until soft; drain, reserving liquid; once pears are cool, purée them in a food processor or blender, stopping food processor occasionally and scraping down its sides and adding enough reserved pear liquid to make a thick purée about the consistency of mashed potatoes.
2. Heat 1/2 cup of reserved pear liquid in saucepan; stir in sugar and cook for about 5 minutes until the sugar begins to caramelize; add pear purée, cinnamon, and cloves; stir well; remove from heat and allow to cool.
3. Meanwhile, whisk together flour and salt in a large bowl; cut in butter (using pastry cutter, two knives, or your fingers) until mixture resembles coarse crumbs; beat egg yolks with 3 tablespoons ice water then add to flour mixture; stir, adding more ice water a tablespoon at a time, until dough comes together and forms a ball; chill dough for 10 minutes.
4. Divide dough into 16 equal-sized balls; on a floured surface, roll each ball into a 3-4" circle; brush edge of each circle with the beaten egg yolk mixture and place 2-3 tablespoons of the filling in the center; fold dough over the filling to form a semi-circle; crimp edges with a fork to seal the empanada; pierce top of each empanada a couple times with fork and brush it with egg yolk mixture; carefully lift empanadas with a spatula and place onto a baking sheet that has been sprayed with no-stick cooking spray; bake at 350° for 30-40 minutes until empanadas are puffy and golden.
5. NOTE: For a simple and quick treat, make these empanadas using your favorite flavor of canned pie filling.
Title: Rebecca's Moist Chocolate Cake
Ingredients:
- 2 sugar
- 2 self raising flour
- 2 eggs
- 2 milk
- 1/2 bicarbonate of soda
- 3/4 vanilla essence
- 1 1/2
- 2
Instructions:
1. Pre heat your oven to 180oC (360F) and well grease your bunt tin OR place patty cases into 12 Texas Muffin Cases.
2. In a large bowl add all the ingredients and beat for a full 5 minutes until thick and glossy. Scrape down the sides every now and then to remove all lumps. Mixture will be runny - this is correct.
3. Pour into prepared tin and bake. For a bunt cake bake for 35-40 minutes, for Texas muffins bake for 20 minutes OR until cooked when tested.
4. Let cool in the tin for 10 minutes before turning out to cool completely.
5. Frost with your favourite frosting OR topped with fresh whipped cream.
Title: Haupia Cake
Ingredients:
- 1 coconut milk
- 1 water
- 2/3 unflavored gelatin
- 2 heavy cream
- 1 sugar
- 2 sugar
- 6 salt
- 1 cornstarch
- 1 water
- 1/2 coconut milk
- 6 vanilla
- 1
- 4
- 2
Instructions:
1. MAKE CAKE & WHIPPED CREAM FROSTING: Preheat oven according to directions on cake mix. Grease and flour two 8 or 9-inch round cake pans.
2. Prepare the cake according to the package directions, using 2/3 cup of the coconut milk, water, and egg whites.
3. When cakes are finished baking, cool and cut each cake horizontally into 2 layers. If your top layers are mound-shaped, cut them so they are flat. (If your layers aren't flat, your filling/frosting will seep off the cake and you'll have a mess.)
4. Soften gelatin in remaining 1/3 cup of coconut milk. Dissolve over hot water. Cool completely.
5. In a bowl, whip the heavy cream. Fold the gelatin mixture, sugar, and extract into the whipped cream. Chill frosting until it is of spreading consistency.
6. MAKE HAUPIA FILLING: In a small bowl, mix together the sugar, salt, cornstarch and water. Set aside.
7. In a saucepan, heat the coconut milk. When hot, add the sugar mixture. Cook, stirring constantly, until the mixture thickens. Remove from heat. Stir in vanilla and cool.
8. Chill the filling until it is of spreading consistency.
9. ASSEMBLE THE CAKE: Spread the Haupia Filling between each cake layer (spread it on pretty thickly, about 1/2" thick or so). You'll have the following layers: cake, filling, cake, filling, cake, filling, cake.
10. Refrigerate assembled cake until set.
11. Frost entire cake with whipped cream mixture. Sprinkle coconut all over the cake sides and top.
12. Keep refrigerated until ready to serve.
13. NOTE: Cooking times are approximate and do not include chilling times.
Title: 4 Layer Butterscotch Dessert!
Ingredients:
- 1 flour
- 1/2 butter
- 1/2 powdered sugar
- 1 cream cheese
- 8 milk
- 1 vanilla
- 3 butterscotch pudding
- 1
- 2
- 1/2
Instructions:
1. Mix first 3 ingredients and press in a 9 x 13 pan and bake at 350 F for 15 minutes.
2. Mix next three ingredients and pour over first layer.
3. Mix milk, vanilla and butterscotch pudding until thick and pour over second layer.
4. Top the first 3 layers with the whipped cream.
5. Sprinkle entire dessert with the nuts and enjoy!
Title: Apple Tea Cake
Ingredients:
- 250 butter
- 250 caster sugar
- 8 golden delicious apples
- 1/4 water
- 4 eggs
- 1 vanilla essence
- 250 self-rising flour
- 4 caster sugar
- 6
Instructions:
1. Line 2 x 23cm springform cake tins with baking paper, and lightly grease them.
2. Melt the butter and caster sugar by placing in a microwave-safe bowl, then microwaving on high for 2 minutes. Set aside.
3. Peel, core and slice apples, then place in a microwave safe bowl, add water and cover with clingwrap. Pierce several holes in the clingwrap then microwave on high for 12 minutes. Carefully remove the clingwrap and tip the apples into a colander to drain excess moisture. Set aside.
4. Put the butter mixture into the bowl of a mixer and aerate for 1 minute on medium speed. Add the eggs one at a time and mix on low speed. Add vanilla essence and mix through.
5. Sift the flour into the bowl and gently fold through until the batter is smooth.
6. Divide the batter between the 2 cake tins and smooth it out with a spatula. Top each cake with half the apple, half the slivered almonds, and sprinkle each with half the extra caster sugar.
7. Bake in a preheated 160C oven for 20 minutes, then increase the temperature to 185C and cook for a further 10 minutes, or until the cakes are brown on top. The cakes are cooked when a skewer comes out clean. Serve warm or at room temperature.
Title: Ginger Pear Crisp
Ingredients:
- 6 pears
- 1 gingerroot
- 1/2 brown sugar
- 1/2 raisins
- 2 cinnamon
- 2 butter
- 1/4 flour
- 3/4 rolled oats
- 1/4 brown sugar
- 1/4 sugar
- 1 cinnamon
- 6 butter
Instructions:
1. Preheat oven to 350°F.
2. Toss first six ingredients together in a bowl.
3. Pour into a buttered baking dish.
4. Using a fork combine the remaining six ingredients.
5. Spoon topping across pears.
6. Bake for 30 minutes or until brown and bubbly.
7. Serve with vanilla ice cream.
Title: #1 Sweet Potato Souffle
Ingredients:
- 3 sweet potatoes
- 1 sugar
- 1 -2 cinnamon
- 1 pumpkin pie spice
- 2 vanilla
- 2 eggs
- 1 butter
- 1 brown sugar
- 1 flour
- 1 coconut
- pecans
Instructions:
1. Preheat oven to 350 degrees.
2. For Souffle:
3. With mixer whip sweet potatoes, add butter, eggs, cinnamon, vanilla & sugar.
4. Put in 9 x 13 pan & set aside.
5. For topping:
6. In the order listed above (**this is a very important step to always remember) add the ingredients one at a time in a medium pan on low heat.
7. Melt butter, add brown sugar, mix well (& at this point I usually turn the heat off), add flour, coconut & pecans.
8. Immediately pour over the sweet potatoes and put in oven.
9. Cook for 30-40 minutes, the souffle should not be jiggly in the middle, if so after 40 minutes add 5 minutes at a time until done. The topping should be golden.
10. Enjoy!
Title: Smore Bar Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 3/4 flour
- 1/2 graham cracker crumbs
- 1 miniature marshmallows
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. Beat butter and sugar until light and fluffy.
3. Add combined flour and crumbs, mix well.
4. Press onto bottom of greased 9-inch square pan.
5. Bake 15 to 18 minutes or until golden brown.
6. Spread chocolate over crust.
7. Top with marshmallows.
8. Broil 4 inches from heat source 1 to 2 minutes or until marshmallows are lightly browned.
9. Cool, cut into bars.
Title: Ghost Cookies
Ingredients:
- 24 white chocolate chips
- 8
- 1/4
Instructions:
1. Dip cookies in white chocolate.
2. Place two mini chocolate chips for eyes.
3. Let cool.
4. These look like little ghosts!
Title: Pumpkin Pecan Pie
Ingredients:
- 1 pumpkin puree
- 1 granulated sugar
- 1/3 egg
- 1 pumpkin pie spice
- 1 light corn syrup
- 2/3 granulated sugar
- 1/2 eggs
- 2 butter
- 3 margarine
- 1/2 vanilla extract
- 1 pecan halves
Instructions:
1. PREHEAT oven to 350°F.
2. Combine pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well.
3. Spread over bottom of pie shell.
4. Combine corn syrup, sugar, eggs, butter and vanilla extract in same bowl; stir in nuts.
5. Spoon over pumpkin layer.
6. Bake for 50 minutes or until knife inserted in center comes out clean.
7. Cool on wire rack.
Title: Lavender and Honey Shortbread
Ingredients:
- 1 flour
- 2 flour
- 1/3 confectioners' sugar
- 2 cornstarch
- 1/2 butter
- 2 honey
- 1/2 pure vanilla extract
- 1/2 confectioners' sugar
- 1 milk
- 2 pure vanilla extract
- 1/2
Instructions:
1. Preheat oven to 300°F
2. Place flour, confectioners' sugar and cornstarch in food processor; cover; pulse to blend.
3. Add butter; pulse until coarse crumbs form.
4. Add honey, lavender and vanilla; pulse until dough pulls away from side of bowl.
5. Place dough in ungreased 9-inch tart pan with removable bottom.
6. Place waxed paper over dough.
7. Press to form a smooth even layer in bottom of tart pan.
8. Remove waxed paper.
9. Pierce dough with a fork, then score top with sharp knife into 12 wedges.
10. Bake 25 to 30 minutes or until firm and just starting to brown around the edges. (Shortbread should be pale in color.)
11. Place pan on wire rack.
12. Cut through shortbread into wedges.
13. While still warm but not hot, remove shortbread from pan to wire rack to cool.
14. PREPARE VANILLA GLAZE:.
15. Mix cup confectioners' sugar, milk and vanilla extract in small bowl until well blended and smooth.
16. Drizzle vanilla glaze over cooled shortbread.
17. OTHER VARIATION:.
18. Sprinkle shortbread with confectioners' sugar.
Title: Ambrosia Cake
Ingredients:
- 1 mandarin oranges
- 1/2 eggs
- 1 crushed pineapple
- 4 vanilla instant pudding mix
- 1 Cool Whip
- 1
Instructions:
1. CAKE: In a large mixing bowl, blend on low speed for 30 seconds: cake mix, oil, mandarin oranges and eggs.
2. Beat on medium speed for 2 minutes.
3. Pour into greased and floured 9 x 13 inch pan.
4. Bake at 350 degrees for 40 minutes.
5. TOPPING: Combine pineapple and pudding mix.
6. Let stand for 5 minutes.
7. Add Cool Whip.
8. Mix well by hand.
9. Frost cake when cool.
10. Refrigerate.
Title: Cranberry Apple Crunch
Ingredients:
- 1 sugar
- 1 water
- 2 cranberries
- 2 tart apples
- 1 quick-cooking oats
- 1/2 brown sugar
- 1/3 all-purpose flour
- 1/2 salt
- 1/4 butter
- 1/2
Instructions:
1. Add the sugar and water to a saucepan; bring to a boil and boil for 5 minutes.
2. Add in the cranberries; heat another 5 minutes.
3. Remove pan from the heat; stir in the apples.
4. Pour mixture into a greased 10x6 inch baking dish; set aside.
5. In a mixing bowl, mix together the oats, brown sugar, flour, and salt; cut in the butter, using a pastry blender, until coarse crumbs form.
6. Sprinkle over cranberry mixture; sprinkle nuts over the top.
7. Bake at 350° for 35 minutes.
Title: Strawberry Cinnamon Chiffon Cake
Ingredients:
- 2 1/4 cake flour
- 2 sugar
- 1 baking powder
- 1 ground cinnamon
- 3/4 salt
- 6 eggs
- 1/2 water
- 3/4 vanilla extract
- 1 1/2 cream of tartar
- 1/4 strawberry
- 1 heavy cream
- 2 1/2
Instructions:
1. Heat oven to 325 degrees. - you will need an angel food cake pan.
2. Combine flour, 1 cup of sugar, baking powder, cinnamon and salt in large bowl.
3. Separate eggs. Combine the yolks, oil, water and 1 tsp vanilla. With an electric mixer set on low, gradually beat egg yolk mixture into flour mixture until just smooth.
4. Clean beaters and beat egg whites with cream of tartar at medium speed with they hold soft peaks. Beat in 1/2 cup of remaining sugar, adding it gradually. Continue until whites hold stiff peaks.
5. With a rubber spatula, gently fold the egg whites into the cake batter.
6. Pour into UNGREASED 10" angel food cake pan. Bake until toothpick comes out clean - 1 hour to 1 hour 10 minutes - Cool.
7. Slice off top of cake 1/2" and set aside. Cut a tunnel about 1 1/2" deep in the cake. The cut should be about 3/4" from the center and the outside of the cake. Remove cake with a fork to form the tunnel.
8. Hull and chop half the strawberries. Beat heavy cream with remaining 1/2 cup of sugar (add more or less depending on sweetness) and 1/2 tsp vanilla until the cream has stiff peaks. Combine 1 1/2 cups of whipped cream with the chopped strawberries.
9. Fill the tunnel with the strawberry and whipped cream mixture. Replace the top of the cake.
10. Frost cake with remaining whipped cream. Before serving, hull and halve the remaining strawberries and decorate the cake with the berries.
11. Enjoy!
Title: Seven Flavor Cake the Inexpensive Way
Ingredients:
- 1 butter
- 1/2 shortening
- 2 1/2 sugar
- 5 eggs
- 3 flour
- 1/2 baking powder
- 1 milk
- 1 vanilla extract
- 1 water
- 1 sugar
- 1 vanilla extract
- 1
- 1/2
- 1
Instructions:
1. In a large bowl, cream butter, sugar, and shortening until light and fluffy.
2. In another bowl, beat eggs very well, until lemon colored, then add baking powder.
3. In a measuring glass, add extracts to milk.
4. Add egg mixture to creamed mixture, alternating with milk, and beating well after each addition.
5. Spoon batter into greased and floured 10 inch tube pan.
6. Bake at 325 degrees for 1 1/2 hours or until cake test done with an inserted toothpick.
7. TO MAKE GLAZE:
8. Combine water, sugar, and extracts for the glaze in a saucepan. Bring to a boil, stir until sugar is melted/.
9. Pour glaze over warm cake.
Title: Easy Cherry Almond Bars
Ingredients:
- 1 eggs
- 1 light mayonnaise
- 2
- 3/4
- 1
Instructions:
1. Mix together first 4 ingredients and pour into a 13 x 9 pan that has been greased (I line mine with foil for ease of removal).
2. Bake on 350 for approximately 35 - 40 minutes, or until cake pulls away from sides of pan.
3. Cool.
4. Mix together frosting and almond flavoring and spoon into a piping bag.
5. Cut cake into small squares and pipe a dollop of icing in the middle of each square.
Title: Mousse Au Chocolat
Ingredients:
- 7 dark chocolate
- 7 eggs
- 3 sugar
- 1 1/2 water
- 2
Instructions:
1. Melt chocolate in bain marie, set aside.
2. Seperate egg yolks from egg whites.
3. Beat egg whites until stiff peaks form, refrigerate.
4. Whip cream until very stiff, refrigerate.
5. Beat egg yolks with powdered sugar, gradually adding two tablespoons boiling water until you get a smooth light yellow cream.
6. Slowly beat creamed egg yolks into molten chocolate. Don't worry if it makes a very stiff glob.
7. Very quickly fold in the stiff egg whites - it might be some beating instead of gently folding in to get a smooth blend! But don't overbeat, just stir in the egg whites with enough vigour to combine choclate cream and whites.
8. As soon as you have a smooth blend, fold in the whipped cream. This time it should be more of a gentle folding inches.
9. As soon as everything is combined and smooth, refrigerate for about 4-6 hours.
10. Serve with any garnish you like :-).
11. Enjoy.
Title: Ambrosia Fruit Salad
Ingredients:
- 2/3 acini di pepe pasta
- 1/4 sugar
- 1 flour
- 2 eggs
- 20 pineapple tidbits
- 20 salt
- 1/4 maraschino cherry
- 1/2 Cool Whip
- 8
Instructions:
1. Boil acine de pepe, drain, set aside.
2. In a sauce pan mix sugar, salt and flour.
3. Beat together eggs and juice from fruit cans.
4. Stir into sugar mixture.
5. Heat until thickened.
6. Mix with acine de pepe.
7. Chill 2-3 hours.
8. Add fruit and cool whip.
Title: Basic Pie Crust I
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 salt
- 9 unsalted butter
- 3 all-purpose flour
- 2 1/2 salt
- 1/2 butter
- 13 1/2
- 4 1/2
Instructions:
1. Process the flour and salt in a food processor for 20 seconds.
2. Distribute the butter evenly over the flour and process until the mixture resembles coarse meal, 15-20 seconds.
3. With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together.
4. Knead the dough for several turns on a lightly floured surface to bring it together.
5. Shape the dough into a thick disks (or 2 for a double crust), wrap in plastic and refrigerate for at least an hour.
6. To roll out the dough, place the chilled dough between 2 pieces of waxed paper (helps tremendously in rolling out!) and roll it out to a circle 2 inches bigger than the size of the pie pan.
7. Fit the dough into a 9-inch (greased) pie plate and trim the edges.
8. Keep the crust in the refrigerator until ready to fill.
9. If prebaking the crust, refrigerate it for at least 30 minutes or stick in the freezer before baking (I always freeze it).