lumicero/recipes-ing2inst huggingface dataset:
Title: Double Coconut Cake
Ingredients:
- 18 1/4 water
- 1/2 coconut milk
- 3 sweetened condensed milk
- 1/3 sweetened flaked coconut
- 1 1/3 powdered sugar
- 1/2
- 13 1/2
- 14
- 2
Instructions:
1. Preheat oven according to box instructions.
2. Mix cake according to box instructions adding 1/2 tsp of coconut extract to cake ingredients.
3. Bake according to pan size and cool on wire rack for 5 minutes.
4. Whisk the Coconut Milk, condensed milk and remaining 1/2 tsp of coconut extract together.
5. While cake is still warm, poke holes with thin bamboo skewer, or long tonged fork, in even rows across top.
6. If making a layer cake poke holes in both layers. (Tips: We thought the thin bamboo skewer made the best holes. First dip skewer into coconut milk mixture to prevent cake from being pulled out of holes, then poke cake.).
7. Using a liquid measuring cup slowly pour 2 cups of coconut mixture into all holes, and across the cake.
8. Cover and refrigerate until completely chilled.
9. Save remaining coconut sauce for pancakes, it makes a delicious syrup.
10. Frost 9" by 13" cake with favorite topping or whipped cream and sprinkle with coconut flakes.
11. Refrigerate.
12. If making layer cake unmold carefully and, using 2 wide spatulas, transfer first layer of cake to dish.
13. Frost.
14. Carefully layer second cake on top.
15. Frost, sprinkle with flakes and refrigerate until cake is to be served.
Title: Chocolate Truffle Tart
Ingredients:
- 6 butter
- 1/2 sugar
- 3/4 flour
- 1/3 vanilla
- 1/2 salt
- 1/8 white chocolate
- 1 1/4
- 12
Instructions:
1. preheat oven to 350*.Grease 10' springform pan or tart pan.
2. cream butter and sugar until light and fluffy.
3. at low speed, beat in flour, cocoa, vanilla and salt until crumbly.
4. press dough into bottom and up sides of prepared pan.
5. bake at 3508 for 8-10 minutes or until firm but not crisp.cool completely on wire rack.
6. to prepare FILLING:.
7. scald whipping cream.
8. remove from heat.
9. add chocolate, stir until melted and smooth.
10. cool until slightly thickened.
11. pour into prepared crust.
12. refrigerate tart 2 hours or until firm.
13. garnish with grated white chocolate or white chocolate curls.
Title: Pears Curacao
Ingredients:
- 1/2 water
- 1 vanilla
- 1 sugar
- 8 fresh pears
- 1/2 Curacao
- 1/2 black currant jam
- 1 sugar
- 1
Instructions:
1. Cook the water, vanilla and 1 cup sugar until the sugar dissolves.
2. Poach the pears in this syrup until soft; remove the pears.
3. Add the Curaçao to the syrup and cook until thick.
4. Put pear halves on a serving platter or on 8 individual serving dishes and fill the centers with 1/2 Tbs jam per pear half.
5. Pour the syrup over them.
6. Whip the cream until stiff, beat in the pinch of sugar, and spoon over the pears.
Title: Taiwanese Pineapple Cakes
Ingredients:
- 2 pineapple
- 1 granulated sugar
- 1/4 cinnamon
- 1 salt
- 1/2 corn syrup
- 2 all-purpose flour
- 10 unsalted butter
- 5 confectioners' sugar
- 2 vanilla
- 1 salt
- 1/4 all-purpose flour
- 2 1/2 all-purpose flour
- 2 cornstarch
- 6
Instructions:
1. Pineapple Filling: Drain the pineapple well over a bowl, pushing on it through a fine mesh strainer to push out as much juice as possible. (Save the pineapple juice to drink or for making pineapple mojitos!) Mix together the sugar, cinnamon and salt, set aside.
2. In a saucepan place the strained pineapple and cook over medium heat until all the juice is gone and pineapple appears dry; about 5 minutes. Add the sugar/cinnamon/salt mix and stir constantly over medium heat and cook until all the juice is absorbed, it appears dry and sticky. (visually you are looking for a mixture that comes together when you stir and push it around with the spatula). This will take about 10-15 minutes. Add in the corn syrup and cook again until mixture appears sticky and dry. This will take about another 10 minutes. Add in the flour, stir and cook for about 7 more minutes. Mixture will become very sticky and dry. Cover with plastic wrap, and place in the fridge to cool while you make the pastry.
3. Shortcrust Pastry Dough: Preheat the oven to 350°F (180° C). Prepare a sheet pan lined with parchment paper. Cream butter and sugar together using an electric mixer until light; about 1 minute. Beat in egg yolks one at a time, until well combined. Add vanilla, salt and blend.
4. In a bowl whisk the flour and corn starch together. To the butter/sugar mixture, add in the flour and corn starch mixture until dough starts to come together, but dough is still a bit craggy, then knead gently with your hands to bring the dough together.
5. To form cakes: Take a tablespoon of dough and flatten out in your hand, set aside. Lightly butter your hands, and take a teaspoon of filling and roll it in your hands to form a ball. Place the flattened piece of dough in our hand, and place the ball of filling on top and fold over and bring the dough together to encase the filling. Roll the filled cake ball in your hands, to even out any seams. Shape the filled cake into an equal square. Place on a parchment lined baking sheet at least one inch apart, and bake at 350° F for 15 minutes on one side, then using a small offset spatula, carefully flip over and bake on the other side for 15 minutes more. They will turn lightly golden brown. Let the cakes cool completely on the baking sheet until cool to prevent crumbling. Eat when cool.
Title: Ww Spiced Coffee Custards
Ingredients:
- 1 black coffee
- 1 instant espresso powder
- 1/2 instant coffee granules
- 2 sugar
- 2 eggs
- 1/4 allspice
- 1/4 salt
- 2 1% low-fat milk
- 1/2
Instructions:
1. Preheat oven to 350. Arrange eight 6 ounce custard cups in a large roasting pan.
2. In a smal bowl, combine the brewed coffee and espresso powder. In a large bowl, whisk sugar, eggs, egg whites, allspice, and salt. Stir in milk and coffee mixture. Ladle mixture into custard cups Place roasting pan in the oven. Pour enough hot water into pan to come up t the sides of the custard cups.
3. Bake until a knife inserted into center of custard comes out clean, about 40 minutes. Remove from roasting pan and cool on rack at room temperature, refrigerate, covered at least 4 hours, Serve with a dollop of whipped topping.
Title: British Spice Biscuits (Cookies)
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 salt
- 1 baking powder
- 1/4 ginger
- 1/8 allspice
- 1/2 cinnamon
- 1/8 clove
- 1/8 mace
- 1/4 nutmeg
- 1/2 butter
- 1/4 caster sugar
- 1 egg
- 1 cold water
Instructions:
1. Sift the flour, baking powder, spices and a pinch of salt together.
2. Cream together the butter and sugar until pale and fluffy, then gradually beat in the egg.
3. Add the dry ingredients and mix thoroughly. Add a tsp of cold water to bring the dough together if you need to.
4. Press into a disc, wrap in clear wrap and chill for at least 30 minutes.
5. Heat the oven to 356°F (180°C / gas mark 4).
6. On a lightly floured surface, roll out the dough to the thickness of a coin and using cookie cutters, cut-out shapes. Prick tops lightly with a fork. Lift onto parchment-lined baking sheets or well-greased baking sheets.
7. Bake for 15-20 minutes, or until pale golden in color.
8. Leave to stand for a few minutes, then cool on a wire rack.
9. If desired when cold, sandwich 2 biscuits together with jam, and drizzle light icing/glaze over tops.
Title: Martha's Tequila Soaked Watermelon Wedges
Ingredients:
- 1 seedless watermelon
- 1 sugar
- 3/4 water
- 1/2 triple sec
- 1/4 limes
- 2 flaked sea salt
- coarse salt
Instructions:
1. Arrange watermelon in a single layer in two 9-by-13-inch baking dishes.
2. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly.
3. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes.
4. Remove watermelon from syrup, and arrange on a platter.
5. Squeeze limes over melon, and season with salt.
Title: Chocolade Pudding - Chocolate Pudding
Ingredients:
- 1 milk
- 1 chocolate
- 1/2 sugar
- 1/8 salt
- 1 cornstarch
- 2 butter
- 1 vanilla
- 1/4
Instructions:
1. Heat milk with chocolate in the top of a double boiler, beating well when chocolate has melted.
2. Mix sugar, salt, cornstarch and cocoa; blend with a little of the chocolate milk.
3. Return to the double boiler and cook until thickened, stirring constantly.
4. Add butter, cool and add vanilla.
5. Serve with lightly sweetened whipped cream.
Title: Chocolate Cake-Peanut Butter Cups
Ingredients:
- 6 creamy peanut butter
- 1/4 granulated sugar
- 1/3 hot water
- 1/4 flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/8 butter
- 6 creamy peanut butter
- 1/3 light brown sugar
- 3/4 vanilla extract
- 2 milk
- 1
- 1/3
Instructions:
1. Preheat oven to 350*F.
2. Grease and flour 12 standard-size muffin cups (or, line with paper liners); set aside.
3. FILLING: Combine the peanut butter and sugar in a small bowl until well blended; set aside.
4. CUPCAKES: Combine the cocoa powder and hot water in a cup until smooth; set aside.
5. In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
6. In a medium bowl, using an electric mixer on high speed, cream the butter and peanut butter until light and creamy; slowly blend in the brown sugar.
7. Lower the mixer speed to medium; blend in the egg yolks, one at a time.
8. Blend in the cocoa mixture, then the vanilla; blend well.
9. Lower mixer speed to low.
10. Blend in the flour mixture alternately with the milk, beginning and ending with the flour mixture and beating just until combined.
11. Spoon about 2/3 of the batter into the prepared tins.
12. Top with equal amounts of filling, then the remaining batter; smooth tops.
13. Bake until tops are cracked, edges are springy, and centers are still soft when pressed gently with a fingertip, about 20 minutes.
14. Cool in the tins slightly before removing.
15. Frost or glaze with your favorite topping.
Title: Chocolate Frosting
Ingredients:
- 2 instant coffee granules
- 1 butter
- 3/4 margarine
- 1
Instructions:
1. In a small saucepan, melt chocolate over low heat, stirring frequently. Add coffee granules, strong coffee, and almond extract, and stir well.
2. Remove from heat, and, using wooden mixing spoon, beat in butter or margarine, a few pieces at a time until smooth.
3. Transfer to medium mixing bowl, cover, and refrigerate until thickened to spreading consistency, about 30 minutes.
Title: Apple Cake
Ingredients:
- 2 eggs
- 125 butter
- 240 flour
- 200 sugar
- 1/2 nutmeg
- 1/2 cinnamon
- 1 mixed spice
- 1 baking soda
- 1 salt
- 2 apples
- 50 sugar
Instructions:
1. Apples:
2. Peel and dice the apples.
3. Coat the apples with the 50 grams of sugar.
4. Leave the apples for 10 minutes, stirring a little every now and them.
5. Mix the melted butter with the beaten eggs.
6. Sift the dry ingredients (flour, sugar, nutmeg, cinnamon, mixed spice, baking soda and salt) into the liquid mixture and mix lightly.
7. Add in the apples, and mix everything together lightly.
8. Put the mixture into a greased and floured pan (or into a pan lined with baking paper).
9. Sprinkle the top with caster sugar.
10. Bake the cake for 45 minutes at 180 degrees celsius. make sure the cake is cooked through - it is quite doughy and can take quite a long time.
Title: Florentine Sponge Cake
Ingredients:
- 1 plain white flour
- 4 extra virgin olive oil
- 1 milk
- 1 orange, rind of
- 1/2 powdered saffron
- 1/2 sugar
- 2 eggs
- 2 baking powder
- 1/4 icing sugar
- 1/4 salt
Instructions:
1. Preheat oven to 150°C.
2. Put the sifted flour, baking powder, oil, milk, grated orange rind, saffron, sugar, eggs, and a pinch of salt into a mixing bowl and beat together thoroughly until all the lumps are gone and the batter is smooth and thick.
3. Grease a shallow rectangular baking pan and pour in the mixture.
4. Bake for half an hour.
5. Sprinkle plenty of icing sugar on top.
6. If you prefer it sweeter, you can slice the cake in two (horizontally!) and fill it with whatever you like (whipped cream, chocolate icing, etc).
Title: Jen's Chocolate Chip Biscuit/Cookie Log
Ingredients:
- 1 sherry wine
- 1/2 heavy cream
- 300 golden syrup
- 1
- 2
Instructions:
1. Have ready an oblong dish which will be your serving dish.
2. Place sherry or liquid of choice in a shallow bowl.
3. Beat the cream with the golden syrup and cocoa until firm and holds it shape.
4. Dip quickly a biscuit into the liquid of choice (dont soak) and spread one side with the cream.
5. Do a second biscuit and sandwich together.
6. Stand these on the serving dish on their edge.
7. Continue until all bisciuts are used and you have a 'log'.
8. Spread remaining cream over the log to enclose the biscuits.
9. Decorate as desired. I like to put a row of glace red cherries along the top then sprinkle with chocolate chips or shaved chocolate.
10. Place in fridge for at least 2 hours if possible although can be eaten soon after making, it just wont be as soft.
11. Note:
12. This can also be made using plain sweetened whipped cream.
Title: Pumpkin Cream Cheese Swirl Muffins
Ingredients:
- 1 3/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 pumpkin
- 1 granulated sugar
- 1 brown sugar
- 1/2 eggs
- 2 vanilla extract
- 1/2 cream cheese
- 1 granulated sugar
- 8 vanilla extract
- 1/4
- 1
- 2
Instructions:
1. Preheat oven to 375°F Place paper baking cups into muffin pan. Set aside.
2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
3. In large bowl, whisk together pumpkin, sugar and brown sugar.
4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
5. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
6. Fill prepared muffin cups.
7. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video at the top of the page.).
8. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. I liked these best at room temperature or even slightly chilled.
Title: Crunchy Fresh Peach Cobbler
Ingredients:
- 2 granulated sugar
- 1 butter
- 1/4 granulated sugar
- 1 salt
- 1/4 baking powder
- 1 all-purpose flour
- 3/4 milk
- 3/4
Instructions:
1. Sprinkle 1 Cup sugar over sliced Peaches in large bowl, and let stand while preparing batter.
2. Melt the butter in a 2 quart Casserole dish and set aside.
3. Mix dry ingredients, and beat in milk til lumps are gone. Pour batter into casserole over melted butter.
4. DO NOT MIX.but SPOON sliced Peaches over batter.
5. Bake in 350 F over for 45 minutes.
6. Serve warm.
Title: Midnight Mints
Ingredients:
- 1/2 butter
- 5 margarine
- 1/4 sugar
- 1 egg
- 2 walnuts
- 1/2 coconut
- 1 butter
- 1/4 margarine
- 3 milk
- 1 icing sugar
- 2 chocolate chips
- 2/3 butter
- 2 margarine
Instructions:
1. Bottom Layer: Combine butter, cocoa and sugar in saucepan.
2. Bring slowly to a boil.
3. Stir in egg to thicken.
4. Remove from heat and add crumbs, nuts and coconut.
5. Pack very firmly into greased 9x9 inch pan.
6. Second Layer: Combine all ingredients in a bowl.
7. Mix well adding a few drops more liquid if needed for easy spreading.
8. Tint a pretty green.
9. Spread over first layer.
10. Third Layer: Melt chips and butter in saucepan over low heat or over hot water.
11. Spread over second layer.
12. Chill and store in refrigerator.
13. Cut into 36 squares.
Title: Banana & Mars Bar Cake
Ingredients:
- 150 butter
- 1/4 brown sugar
- 2 eggs
- 2 bananas
- 2 self-raising flour
- 3 milk
- 1/2 icing sugar
- 1 hot water
- 2
Instructions:
1. Preheat oven to 180°C Line a 7 x 11 x 21cm loaf pan with non-stick baking paper. Beat 150g butter and 1/4 cup (100g) brown sugar until pale and creamy. Beat in 2 eggs and 2 bananas, mashed.
2. Combine 2 cups (300g) self-raising flour and 3 x 60g Mars Bars, chopped. Fold into the butter mixture with 1/2 cup (125ml) milk. Spoon into pan. Bake for 50-55 minutes. Set aside to cool.
3. Combine 1 cup (150g) icing sugar, 2 tbs caramel topping and 2 tsp hot water. Drizzle over the cake to serve.
Title: Honey Lace Cookies
Ingredients:
- 1/2 shortening
- 1/2 sugar
- 1/2 honey
- 1 egg
- 1/4 salt
- 1 quick oatmeal
- 1 coconut
- 1/2 pecans
- 1 flour
- 1/2 baking soda
- 1/2 baking powder
Instructions:
1. Combine shortening and sugar.
2. Add honey; beat well.
3. Add egg.
4. Add salt, oatmeal, coconut, pecans, flour, baking soda, and baking powder.
5. Drop by teaspoonfuls on a cookie sheet.
6. Bake 15 minutes at 350 degrees Fahrenheit.
Title: Pumpkin Special Dessert
Ingredients:
- 1/2 margarine
- 1 all-purpose flour
- 1/2 pecans
- 8 cream cheese
- 2 Cool Whip
- 1 canned pumpkin
- 1 powdered sugar
- 1 1/2 vanilla
- 2/3 milk
- 3 vanilla instant pudding mix
- 3/4 pumpkin pie spice
Instructions:
1. Mix crust ingredients and spread in bottom of 8" pie --
2. Bake at 350* for 15 minutes.
3. Cool on wire rack before covering with filling.
4. to prepare FILLING:.
5. Combine 1 cup cool whip,8 oz cream cheese, 1 tsp vanilla and powdered sugar.mix well.
6. spread on cooled crust.
7. Mix pudding mix (dry) 1 cup cool whip, pumpkin, vanilla and spices.beat slowly.
8. Pour on top of cream cheese layer.
9. Spread remaining cool whip on top.
Title: Gingerbread Men
Ingredients:
- 1/2 creamed shortening
- 1/2 granulated sugar
- 1/2 dark molasses
- 1 egg
- 2 1/2 all-purpose flour
- 1/2 salt
- 1 baking powder
- 1/2 baking soda
- 1 ginger
- 1 ground cloves
- 1 1/2 cinnamon
- 1/2 nutmeg
Instructions:
1. Mix together the shortening, sugar, and molasses.
2. Next, add egg and beat completely.
3. Combine all dry ingredients and add to the creamed ingredients--using 1/2 cup increments.
4. Beat well after each addition.
5. Refrigerate the dough until cold.
6. Roll out until the dough is about 1/4 inch thick.
7. Use cookie cutters to form the figures.
8. Place in a 350° oven and bake for 10 - 12 minutes.
Title: Low Fat, Low Carb, 55-Second Wheat-Free Chocolate Pudding Cake
Ingredients:
- 2 Splenda sugar substitute
- 2 half-and-half
- 2 1/2 egg
- 1 baking powder
- 1/8 vanilla extract
- 1/2
Instructions:
1. Spray coffee mug with non-stick spray.
2. Mix all ingredients until well blended.
3. Add a very scant pinch of salt.
4. Microwave for about 55 seconds - just until the mixture rises above the rim of the cup. If you cook it much longer, it gets rubbery.
5. Yes, it's pretty good topped with Cool-Whip or sugar free ice cream or a little more half-and-half.
Title: Peek -A-Berry Boo Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 vegetable shortening
- 1 brown sugar
- 3/4 granulated sugar
- 1 egg
- 1/4 water
- 1/2 unbleached all-purpose flour
- 2 1/2 baking soda
- 1 salt
- 1 ground cinnamon
- 1/2
- 2
- 2/3
Instructions:
1. Preheat oven to 375°F; line two cookie sheets with parchment paper.
2. Cream together butter and shortening. Add the sugars, and beat until fluffy. Beat in the egg, water and almond extract.
3. In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add to the butter mixture and mix until evenly combined. Stir in the oats. Scoop by the tablespoon onto baking sheets, make a dent on top with your thumb (or the top of the almond extract bottle, which is the perfect size). Place 1 tsp of raspberry preserves on each cookie. Top with a small amount of cookie dough (1/2 to 1 level teaspoonful, a blob about the size of a peanut M&M candy).
4. Bake for 12 to 14 minutes until golden brown around the edges. Remove from the oven and cool on the sheet for 5 minutes before transferring to a rack to complete cooling completely.
Title: Black Rice Pudding
Ingredients:
- 3 water
- 1/2 salt
- 1 black rice
- 1/2 sugar
- 1 unsweetened coconut milk
Instructions:
1. Bring rice, 3 cups water and 1/4 teaspoon salt to boil in heavy saucepan. Reduce heat, cover and simmer for 45 minutes.
2. Stir in sugar, another scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk. Bring back to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until mixture is thick and rice is tender but still a little chewy (about 30 minutes).
3. Remove from heat and cool to warm or room temp, stirring occasionally, for at least 30 minutes. Stir just before serving, and drizzle remaining coconut milk over each serving.
Title: Little White-Chocolate Lemon-Drizzle Cakes
Ingredients:
- 6 all-purpose flour
- 1 white chocolate
- 2 lemon zest
- 1/2 water
- 1/3 eggs
- 4 fresh lemon juice
- 1/2 powdered sugar
- 1 fresh lemon juice
- 2 lemon zest
- 1
Instructions:
1. To prepare cakes: Preheat the oven to 350 degrees. Lightly mist 12 (4-inch) tube pans with nonstick spray; dust with flour. Shake out excess flour. Set pans aside.
2. Place white chocolate in a small glass bowl; microwave on medium (50 percent) power until almost melted, stirring every 30 seconds with a small rubber spatula, then stir until smooth. Let cool slightly.
3. Combine cake mix, lemon zest, oil, water, eggs, lemon juice and melted white chocolate in a large mixing bowl. Beat with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Beat on medium speed for 2 minutes, until well combined. Spoon batter into prepared pans, filling each 2/3 full.
4. Place pans on the center oven rack. Bake cakes until they spring back when lightly pressed with your finger, 20 to 25 minutes. Let cool on a wire rack for 10 minutes. Run a sharp knife around edge of each cake; invert onto a rack. Invert again and let cool completely, 20 minutes.
5. Meanwhile, prepare lemon drizzle: Sift sugar into a small mixing bowl. Whisk in enough lemon juice to make the glaze smooth and easy to spoon. Fold in zest.
6. Spoon drizzle over each cake, allowing it to run down the middle and sides. Let cakes rest for 20 minutes before serving.
Title: N-A-Hurry D-Zurt
Ingredients:
- 1 crushed pineapple
- 1 butter
- 1 pecan pieces
- 3/4
Instructions:
1. Pre-Heat Oven to 350.
2. Pour can of crushed pineapples in a 9 x 13 pan, spread evenly.
3. Spread can of blueberry (or cherry) pie filling on top of pineapples.
4. Sprinkle dry cake mix evenly over the top of fruit.
5. Drizzle melted butter evenly over cake mix.
6. Sprinkle pecan pieces evenly on the top.
7. Place in oven and cook at 350 for 25-35 min until golden brown and bubbly.
Title: Martha White's Perfect Pie Crust
Ingredients:
- 1 all-purpose flour
- 1/2 salt
- 1/3 shortening
- 2 1/2 - 3 water
Instructions:
1. Combine flour and salt; mix well.
2. With pastry blender or fork, cut in half of shortening until mixture is fine and mealy.
3. Cut in remaining shortening until mixture is consistency of small peas.
4. Sprinkle water over mixture; stir gently with fork until dough leaves sides of bowl.
5. If some dry particles remain in bottom of bowl, sprinkle with about 1/2 teaspoon water; continue to stir with fork until particles are worked into dough.
6. Mixture should be moist enough to form a ball, but should not be sticky.
7. Shape dough into 1 or 2 balls (depending on one- or two-crust); flatten to 1/2-inch thickness, rounding and smoothing edges.
8. On floured surface, roll out dough to 11-inch round.
9. Carefully roll dough around rolling pin; unroll unto 9-inch pie pan, or 9- or 10-inch tart pan; Fit evenly into pan; do not stretch.
10. For one-crust baked pie shell (unfilled): Heat oven to 475F; Prick bottom and sides of pastry generously with fork; Bake 8 to 10 minutes or until light golden brown; Cool on wire rack 15 minutes or until completely cooled.
11. Continue as directed in pie recipe.
12. For Two-Crust Pie: 2 cups Martha White All Purpose Flour 1 teaspoon salt 2/3 cup shortening 4 1/2 to 5 tablespoons cold water.