lumicero/recipes-ing2inst huggingface dataset:
Title: Peach Baklava
Ingredients:
- 1 phyllo pastry
- 5 walnuts
- 3 sugar
- 2 cinnamon
- 2 butter
- 5 water
- 1 cloves
- 6 lemon, zest of
- 1 orange, zest of
- 1 honey
- 1
Instructions:
1. In a large bowl, combine walnuts, 1 cup of sugar and 1 tablespoon of cinnamon and put aside.
2. Melt 1 stick of butter in a saucepan over low heat. Add the chopped peaches and simmer until the mixture is thick. This should take about 25 minutes. Mash the softened peaches with the back of a spoon. Transfer the peach mixture to a shallow pan and chill completely in the refrigerator.
3. Melt the remaining butter. Grease a 10 X 16 X 2 inch pan. Remove the phyllo sheets from the package and wrap in a damp towel. Working quickly, brush a sheet with butter and place it in the greased pan. Repeat this process with 7 more sheets of phyllo.
4. Sprinkle 1/2 of the nut mixture over the pastry sheets. Brush 5 more sheets with butter and layer over the nut mixture. Spread the cooled peach mixture over the pastry. Top the peaches with another 5 buttered phyllo sheets. Spread the pastry with the remaining nut mixture. Top with 7 more buttered sheets. Top with 1 remaining phyllo sheet that is without butter.
5. With a small sharp knife, cut the pastry into 1 1/2 X 1 1/2 inch diamonds by making diagonal cuts. Make sure that you cut all the way to the bottom. Using a spray bottle filled with water, spritz the top of the pastry generously to prevent curling in the oven. Bake in a 325 degree oven for 6o to 90 minutes until the top is golden brown.
6. Place the remaining 2 cups sugar, water, cloves, remaining 1 tablespoon cinnamon, and orange and lemon zest in a small saucepan over medium heat. Boil for 10 minutes, then add honey and allow to cool slightly. Strain the syrup and set aside. When the baklava comes out of the oven, pour the syrup mixture over the pastry. Chill the pastry in the refrigerator overnight before serving.
Title: Ace's Ruby Red Grapefruit and Orange Cake by Melissa Winner
Ingredients:
- 2 1/2 Pan Release, Professional Pan Coating (Better Than Pam Spray!)
- 2 flour
- 1 white sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 3 kosher salt
- 1 eggs
- 1 canola oil
- 1/2 banana
- 1/2 ruby red grapefruit juice
- 12 sour cream
- 2 orange zest
- 1 grapefruit zest
- 1/4 grapefruit juice
- 2 confectioners' sugar
- 1 orange zest
- 1 grapefruit zest
- 1/4 pecans
Instructions:
1. PREPARE BUNDT CAKE:
2. Preheat oven to 350 degrees Fahrenheit. Spray a large Bundt pan or 10-inch tube pan with nonstick baking spray with flour like Baker's Joy, or use Recipe #78579.
3. Sift together flour, sugar, baking powder, baking soda and salt.
4. Then put mixture into a stand mixer add eggs, and mix until combined.
5. Then add oil; mix until blended.
6. Next add grapefruit juice, orange juice, and banana, and mix until smooth and creamy.
7. Add sour cream and zests; just mix until combined and smooth.
8. Put cake batter into the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
9. When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it.
10. PREPARE GLAZE:
11. Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time.
12. Stir in zest and pecans.
13. Pour glaze on partially cooled cake.
14. Let cool about 1 hour and serve.
Title: Cinnamon Cheesecake With Praline Sauce
Ingredients:
- 1/4 unsalted butter
- 1 1/2 cream cheese
- 4 granulated sugar
- 1 sour cream
- 4 vanilla
- 2 ground cinnamon
- 1 eggs
- 4 pecans
- 1 butter
- 1/4 dark brown sugar
- 1 light corn syrup
- 3/4 flour
- 3 evaporated milk
- 4
Instructions:
1. Shortbread Crust:
2. Combine the butter and crumbs and press onto bottom of 9-inch springform pan. Bake at 325° F for 10 minutes.
3. Cheesecake:
4. Preheat oven to 300° F with pan of water in oven.
5. Beat cream cheese until smooth.
6. Add sugar and beat until smooth scraping sides frequently.
7. Add sour cream, vanilla and cinnamon beating until thoroughly mixed scraping sides frequently.
8. Add eggs one at a time mixing well with each one.
9. Pour cheesecake filling into springform pan over shortbread crust and bake for 1 hour and 20 minutes at 275° F.
10. Allow to cool before removing from pan.
11. Chill.
12. Top with Praline Topping (below) before serving.
13. Praline Sauce: Toast pecans at 300° F for 15 minute.
14. Melt butter in a saucepan; add brown sugar, corn syrup and flour.
15. Stir well.
16. Bring mixture to a boil; reduce heat and let simmer 5 minutes, stirring constantly.
17. Remove from heat and let cool for 7 minutes.
18. Stir in milk and pecans.
Title: Rocky Road Cupcakes (From Scratch)
Ingredients:
- 4 unsalted butter
- 1/4 water
- 1/2 all-purpose flour
- 1 granulated sugar
- 1 baking soda
- 1/4 salt
- 3/4 egg
- 1/8 buttermilk
- 1 pure vanilla extract
- 1/4 bittersweet chocolate
- 1 heavy cream
- 4 unsalted butter
- 1/2 light corn syrup
- 3 salt
- 1 salted peanuts
- 1 mini marshmallows
Instructions:
1. Make the cake: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
4. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
5. Meanwhile, make the frosting: Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.
6. Mix the frosting with the peanuts, chocolate chips and marshmallows. Frost the cooled cupcakes and serve.
Title: Pecan Tassies
Ingredients:
- 4 butter
- 3 cream cheese
- 1 flour
- 2 butter
- 3/4 brown sugar
- 2 maple syrup
- 1 vanilla
- 1 egg
- 1 pecans
- confectioners' sugar
Instructions:
1. Preheat oven to 350.
2. Beat butter and cream cheese together.
3. Add flour, just until mixed.
4. If making 24, divide dough into 24 small balls press into mini muffin cups, ungreased. Make sure dough rises a bit higher than the sides of cups so filling doesn't spill out.
5. If rolling out, cut with 2 inch round cookie cutter and press into mini muffin cups, also make sure dough rises a bit higher than sides of cups.
6. Mix the melted butter, brown sugar, maple syrup, vanilla and egg together with chopped pecans, and carefully spoon into cups.
7. Bake for 25 minutes. Cool 3 minutes and then carefully remove to cooling racks.
8. When completely cool, dust with confectioners sugar.
Title: Triple Layer Brownie Cake
Ingredients:
- 1 1/2 butter
- 6 sugar
- 3 eggs
- 5 vanilla extract
- 1 1/2 flour
- 1 1/2 salt
- 3/4 heavy whipping cream
- 2 sugar
- 3
- 1/2
- 2
Instructions:
1. In a microwave or double boiler, melt butter and chocolate. Stir in sugar. Add eggs, one at a time, beating well after each. Stir in vanilla, flour and salt; mix well. Pour into 3 greased and floured 9 inch round cake pans.
2. Bake at 350°F for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
3. For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream and sugar if desired until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from heat; transfer to a mixing bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times. Beat until soft peaks form. Immediately spread between layers and over top and sides of cake.
4. Sprinkle with shaved chocolate.
5. Store in refrigerator.
Title: Chocolate Dessert
Ingredients:
- 1 flour
- 1 pecans
- 1/2 butter
- 8 cream cheese
- 1 powdered sugar
- 1 instant chocolate pudding mix
- 1 instant vanilla pudding
- 1 milk
- 3
Instructions:
1. Combine first three ingredients, mix well.
2. Press into 8X8 baking dish.
3. Bake at 350F for 20 minutes.
4. Cool completely.
5. Meanwhile, beat softened cream cheese with powdered sugar until smooth.
6. Fold in 1/2 the whipped topping.
7. Spread over cooled crust.
8. Combine pudding mixes with milk, mix well.
9. Spread chocolate mixture over cheese layer.
10. Top with remainder of whipped topping.
11. Garnish with grated chocolate, if desired.
Title: Hibiscus Lemony Cake
Ingredients:
- 1 1/2 milk
- 2 lemons
- 1/3 flour
- 3 baking powder
- 1 salt
- 1 unsalted butter
- 3/4 sugar
- 2 eggs
- 4 cream cheese
- 8 butter
- 4 fresh lemon juice
- 3 -4 powdered sugar
- 3 1/2
Instructions:
1. Steep the lemon zest and juice, hibiscus in the hot milk till cool. Place in the refrigerator for 6 hours. It will slightly curdle as if making buttermilk. It`s a good thing.
2. Strain saving the zest using half for the cake and half for the icing. Mincing the zest fine.
3. You can also use a couple of the hibiscus flowers that was soaked fine minced in both the cake and frosting.
4. Preheat oven to 350 degrees.
5. Placing rack in middle of the oven.
6. Spray 9x13 baking dish.
7. In a bowl sift the flour, baking powder and salt.
8. In a food processor pulse butter and 1/2 the reserved zest and 2 hibiscus flowers. Then press on and add the sugar through feed tube. Process till light and fluffy stopping 1/2 way through to wipe side down.
9. Add one egg at a time till all combined.
10. Pour in the flour mixture and process while pouring the milk mixture through the feed tube. If a pink cake is desired add a couple drops of red food coloring with the milk mixture.
11. Bake 32 minutes.
12. Icing:
13. In a food processor pulse to blend cream cheese and butter. Run processor while adding the reserved minced lemon zest and 2 hibiscus flowers form the milk mixture.
14. Add lemon juice and sugar blending till light and creamy. Chill till ready to ice cake.
15. While cake is warm pierce holes throughout the cake. Spread a thin layer of jelly over cake,.
16. Cool cake.
17. Ice cake once cooled.
Title: Pumpkin Cookies (Gluten Free)
Ingredients:
- 1 sugar
- 1/2 shortening
- 2 eggs
- 1 pumpkin
- 1 1/2 flour
- 1 cinnamon
- 4 baking powder
- 1/4 salt
- 1 vanilla
Instructions:
1. Mix together the sugar and shortening (or butter).
2. Add the remaining ingredients (minus the icing) and blend until smooth.
3. Spoon onto a nonstick baking sheet.
4. Bake at 375 degrees F for 10-12 minutes.
5. Cool completely before icing.
Title: Pat - a Crust ( Pie Crust )
Ingredients:
- 2 flour
- 2 sugar
- 1 1/4 salt
- 2/3 milk
- 3
Instructions:
1. mix in a 10 inch pie plate with a fork until moist.
2. pat into pie crust.
3. bake at 400 for 10 minutes.
Title: Glenfiddich Honey Creams
Ingredients:
- 4 honey
- 4 heavy whipping cream
- 10 chocolate
- 4
Instructions:
1. Heat the honey in a pan until it is runny.
2. Beat the egg yolks and slowly add the honey, beating until it has thickened and turned a pale yellow colour.
3. Whip the cream and add the whisky, one tablespoon at a time.
4. Fold together the egg yolk mixture and the cream mixture.
5. Divide into eight ramekins or individual dessert dishes and sprinkle with grated chocolate.
6. Place on a tray, cover and freeze.
Title: White Choco Chip Oatmeal Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 2 light brown sugar
- 2 eggs
- 1 baking soda
- 1/2 salt
- 1 1/2 cinnamon
- 1 butter
- 1 1/2 vanilla extract
- 2 rolled oats
- 1/2 white chocolate chips
- 12 cranberries
- 2
Instructions:
1. pre-heat oven to 350
2. mix every thing together in a large bowl and roll into small balls
3. place each ball on a cookie sheet 2-3 inches apart.
4. put in oven and bake for 11-15 minute.
Title: Banana Oatmeal Raisin Cookies
Ingredients:
- 1 whole wheat flour
- 3 oatmeal
- 1/2 nutmeg
- 3 raisins
- 5 bananas
Instructions:
1. Preheat the oven to 350º F.
2. Put whole wheat flour and oatmeal in a bowl and mix together. Add nutmeg and mix well. Then add 2 cups of the raisins (mix well to ensure that raisins are not sticking together and that they're thoroughly coated with the flour mixture).
3. Place bananas and remaining cup of raisins in a bowl and blend on high speed until ingredients are thoroughly blended and smooth.
4. Add the banana-raisin mixture to the flour mixture and mix with a stiff spatula or spoon. (If the dough is too stiff after adding this, you may add apple juice, but remember: the thinner the dough, the flatter the cookie).
5. On a non-stick baking sheet, place the dough in twenty-four "mounds" then smooth and shape each cookie as desired.
6. place the baking sheet in oven and bake at 350º for 20-25 minutes (begin checking at 15-20 minutes; they should be firm, but not hard).
7. Remove from oven, let cool, and enjoy!
Title: Rum Balls
Ingredients:
- 3 icing sugar
- 2 corn syrup
- 6 rum
- 1
- 6
- 1/2
Instructions:
1. mix all ingredients.
2. roll into 1 inch balls.
3. roll balls into cocoanut.
Title: Red Velvet Cake and Cream Cheese Icing (Paula Deen)
Ingredients:
- 2 sugar
- 1 butter
- 2 eggs
- 2 cake flour
- 2 salt
- 2 1/2 buttermilk
- 1 vanilla
- 1 baking soda
- 1 vinegar
- 1/2 cream cheese
- 1 butter
- 8 marshmallow creme
- 1/2 powdered sugar
- 1 coconut
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl cream sugar and butter, beat until light and fluffy.
3. Add eggs on at a time.
4. Mix cocoa and food coloring together in a small bowl; add to mixture and mix well.
5. Sift together cake flour and salt.
6. Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour.
7. Blend in vanilla.
8. In a small bowl combine baking soda and vineager. Add to mixture.
9. Pour batter into 2 9inch or 3 8 inch cake pans.
10. Bake 20-25 minutes or until done.
11. Cool completely before frosting.
12. For Icing:
13. Blend cream cheese and butter together in a mixing bowl.
14. Add marshmallow creme and sugar; blend well.
15. Fold in coconut and nuts if desired (or what I always do is press them into just the sides of the cake after I get the icing on it; very pretty this way!).
16. Spread between layers and on top and sides of cooled cake.
Title: Kahlua Fudge Brownies
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 1/2 salt
- 2/3 butter
- 3 eggs
- 3 sugar
- 2 Kahlua
- 1/4 Kahlua
- 1
Instructions:
1. Grease a 9" square pan.
2. Preheat oven to 350°F.
3. Sift flour, baking powder, and salt together.
4. Melt butter and chocolate together over low heat.
5. Beat eggs and sugar until light.
6. Add flour mixture, chocolate mixture and 1/4 cup Kahlua. Blend well.
7. Bake 30 minutes or until done.
8. Cool in pan.
9. Brush with remaining Kahlua.
Title: Chocolate Frosting 1957
Ingredients:
- 2 heavy cream
- 1/2 butter
- 1 granulated sugar
- 1 vanilla
- 1 1/2
Instructions:
1. combine the heavy cream and sugar, and butter over low heat.
2. Bring to a very hot SIMMER, stirring well.
3. Let sugar dissolve well.
4. Add vanilla.
5. Stir.
6. Pour over the chopped chocolate in a large bowl.
7. Stir until melted, and blended.
8. Refrigerate until thick and cold.
9. Beat until texture is like frosting.
10. DO NOT OVER BEAT-- WILL SEPERATE-- AND GO GRAINY.
11. This recipe can be cut in half easily.
12. Good on butter cake recipe.
Title: Colorado Mel's Caramel Rum Fondue
Ingredients:
- 1 evaporated milk
- 1/2 rum
- 1/3
Instructions:
1. Put all ingredients into your electric fondue pot.
2. Turn heat on to medium setting.
3. Stir frequently until completely melted and smooth.
4. Turn down to low and just keep warm.
5. OR.
6. Cook all ingredients together in microwave or on stove top until completely melted and smooth.
7. Add to any type fondue pot and keep heated for duration of the party.
Title: Mint Fluff
Ingredients:
- 1 Cool Whip
- 2 mini marshmallows
- 1
- 1/2
- 2
Instructions:
1. Crush Oreos.
2. PLace 1/2 on the bottom of a 9X13 pan.
3. Mix other ingredients and smooth on top of Oreos.
4. Sprinkle remaining Oreos on top of cream mixture.
5. Chill for 24 hours.
Title: Souffle Restaurant's Chocolate Souffle
Ingredients:
- 4 unsalted butter
- 2 sugar
- 1 milk
- 4 vanilla extract
- 1/2 sugar
- 7 all-purpose flour
- 1/4 irish cream
- 6 Grand Marnier
- confectioners' sugar
Instructions:
1. Have ready a 9-inch souffle mold or 6 (1 cup) souffle molds.
2. Brush the souffle molds with softened BUTTER and sugar.
3. Refrigerate until needed.
4. Preheat oven to 350°F.
5. Prepare the chocolate pastry cream by bringing 1-2 inches of water to simmer in a saucepan.
6. Put chocolate in a heatproof bowl and set it over the simmer pot of water.
7. Let stand without stirring until the chocolate has completely melted.
8. While the chocolate is melting, prepare the pastry cream by putting the milk and vanilla in a heavy saucepan and bring to a boil.
9. Combine the egg yolks and sugar in a heatproof large bowl until thick and pale yellow.
10. Whisk in flour and then whisk in the hot milk and return mixture to saucepan.
11. Bring to a boil over medium heat, whisking constantly to reach all parts of the pan. Then with your whisk, add the melted chocolate to the hot pastry cream.
12. Make sure it blends thoroughly. Keep warm.
13. Optional: You may add at this point 1/4 cup Bailey's Irish creme, Grand Marnier, or other cream liquor to the hot pastry cream.
14. Beat the egg whites with an electric mixer until stiff peaks form.
15. Stir in 1/3 of the egg white mixture into the hot pastry cream and smooth it. Then gently fold in the remaining beaten egg whites with a rubber spatula.
16. Pour into the prepared mold or molds and bake 15 minutes or until the souffle is firm and puffed to the touch.
17. Sift confectioners' sugar over the tops and serve immediately.
Title: Black Forest Dessert 1st Place Winner
Ingredients:
- 1 eggs
- 1/2 water
- 3 cream cheese
- 1 1/4 French vanilla instant pudding
- 2 2% low-fat milk
- 2 cherry pie filling
- 3 Cool Whip
- 2
- 1
Instructions:
1. Mix cake as directed. Pour into 2 greased and floured 13x9 inch pans. Bake 20 minutes at 350°F Cool. Beat pudding and milk until creamy. Set aside.
2. Beat cream cheese. Blend pudding into cream cheese, a little at a time. Pour over cakes.
3. Pour pie Filling on this, and then spread Cool Whip on top.
4. Top with Hershey Bar, that has been grated. Refrigerate. Freezes well.
5. Wonderful to make ahead of time, and take out of freezer on the morning you plan to serve. Keep leftovers refrigerated. Can cut each cake into 8 or 12 pieces, depending on amount of guests. A crowd pleaser! They will ask for more!
Title: Mayan Mystery Cookies
Ingredients:
- 3/4 butter
- 3/4 sugar
- 1 1/2 flour
- 1 1/2 baking powder
- 1/4 salt
- 1 cinnamon
- 1/2 black pepper
- 1/4 ground allspice
- 1/2 cayenne pepper
- 3/4 egg
- 1 vanilla
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and 3/4 cup sugar.
3. Sift flour, baking powder, salt, spices and cocoa in a bowl and add to the butter mixture.
4. Add egg and vanilla and mix until batter is uniform.
5. Using your hands, roll dough into balls about the width of a quarter and tuck about 5 chocolate morsels into the center of each one.
6. Press one rounded side of ball in sugar.
7. Line cookie sheets with waxed paper and place balls on the paper.
8. Flatten dough balls using a glass.
9. Bake for 8 minutes, being careful not to overbake; the cookies should be delicate and soft in the center.
10. Let cool on the cookie sheet.
Title: Gatorade Popsicle
Ingredients:
- 2 water
- 1
Instructions:
1. Mix water and Gatorade powder in a cup.
2. Put pop-sickle stick in cup.
3. Put in freezer and leave it there for an hour.
4. Take it out, and enjoy your delicious snack!
Title: Peppermint Cookies
Ingredients:
- 3/4 brown sugar
- 1/2 sugar
- 1/2 milk
- 2 vanilla extract
- 1 egg
- 1 salt
- 2 baking soda
- 1
- 3/4
Instructions:
1. HEAT oven to 350ºF.
2. BEAT shortening, brown sugar, sugar, milk and vanilla in large bowl of electric mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in 1/2 cup crushed candy. Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheet.
3. BAKE 8 to 10 minutes or until lightly browned. Immediately sprinkle each cookie with about 1/4 teaspoon crushed candy. Cool 2 minutes. Remove to rack to cool completely.
4. TIP - To have enough crushed candy for this recipe, use 9 medium candy canes or 36 peppermint hard candies.
Title: Wilton Copycat Buttercream Icing
Ingredients:
- 1/2 butter
- 1/2 milk
- 1 water
- 2 confectioners' sugar
- 4
- 1
Instructions:
1. Cream the butter and crisco together.
2. Add the flavour extract and water.
3. Add dry ingredients 1 cup at a time and beat on medium until throughly mixed.
4. Beat for another 7-10 minutes till the icing is creamy and smooth.
5. Keep covered with a damp cloth while using and leftovers can be stored in the fridge for 2 weeks.
6. This yields about 3 cups.
Title: Classic Chicago Public School Cafeteria Cookies Recipe
Ingredients:
- 1 unsalted butter
- 2/3 powdered sugar
- 2 vanilla extract
- 2 flour
Instructions:
1. Preheat over to 350 degrees Fahrenheit.
2. Cream butter and powdered sugar until fluffy.
3. Add vanilla extract.
4. Mix in flour in small increments.
5. Roll dough into balls; flatten on ungreased cookie sheets.
6. Bake until golden brown around the edges.
Title: Cheater's Cherry Mousse
Ingredients:
- 1 cherry gelatin
- 1 tart cherries
- 1
Instructions:
1. Combine Jello powder and cherries.
2. Fold in whipped topping.
3. Serve.
Title: Italian Jam Cookies
Ingredients:
- 3 eggs
- 1 1/2 granulated sugar
- 3/4 milk
- 3/4 lemon rind
- 1 baking powder
- 1 all-purpose flour
- 5 marmalade
- 5 baking chocolate
- 1 granulated sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Beat eggs, sugar, oil, milk and lemon rind on medium speed for 3 minutes or until well mixed.
3. Mix in all of the baking powder and gradually add the flour. Blend until the flour is all incorporated and the dough is firm.
4. Place the dough on a floured surface and knead until firm enough to roll, adding flour as needed. Divide the dough into 6 equal portions, then roll each piece into a 9 inch square about 1/4 inch thick.
5. Spread 3 heaping tablespoons of the filling over the top third of the dough, then roll length wise. Seal the roll and seal the ends tucking then underneath. Place the rolls, seal side down on the ungreased baking sheet.
6. Bake for 25 minutes or until golden in colour.
7. Once cooled, frost the top of the rolls then sprinkle with the coloured candy. Let the frosting set until hard then slice the rolls into 1 inch pieces or desired thickness.
8. Filling: Either use a thick jam, pie filling or marmalade, or mix the regular jam with any of the desired ingredient until the jam is thick.
9. Frosting: Whip the egg white and sugar until thick and spreadable, about 3 - 5 minutes.
Title: Aunt Doris Carmel Dumplings
Ingredients:
- 2 butter
- 1 1/2 brown sugar
- 1 1/2 boiling water
- 1 salt
- 1/4 flour
- 1/3 flour
- 2 butter
- 1 1/2 baking powder
- 1 salt
- 1/2 milk
- 1/2 vanilla
Instructions:
1. put water, brown sugar, butter and salt into a large pan, bring to a boil.
2. drop in spoonfuls of dumplings. made from the rest of the ingredients. cover pan and cook on low for 20 minutes (Do not lift the lid, (Mary Ropp)
3. Serve with vanilla ice cream ala mode!