lumicero/recipes-ing2inst huggingface dataset:
Title: Easy German Chocolate Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 3 sweetened condensed milk
- 1/3 Cool Whip
- 1 coconut
- 1 pecan pieces
- 1
- 2/3
- 1/2
Instructions:
1. Bake cake mix as directed.
2. Remove from oven.
3. Using a fork, poke holes all over top of cake.
4. pour sweentened condensed milk over cake, spread evenly.
5. pour carmel topping over cake, spread evenly.
6. refrigerate until completely cooled.
7. spread cool whip over top of cake.
8. combine coconut and pecan pieces.
9. Sprinkle evenly over top.
Title: Moist Chocolate Cupcakes
Ingredients:
- 18 1/4 sour cream
- 16 butter
- 1/4 eggs
- 2 vanilla extract
- 1
Instructions:
1. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 3-4 minutes or until smooth, stopping to scrape sides of bowl as needed.
2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each 2/3 full.
3. Bake at 350 degrees F for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, cool 1 hour or until completely cool.
4. Frost as desired.
Title: Aunt Darlene's Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1 margarine
- 1 powdered sugar
- 1/2 vanilla
- 1/2 pecans
- 1 -2 coconut
Instructions:
1. In medium bowl, beat cream cheese and butter on high speed until smooth.
2. Gradually add powdered sugar and continue beating until spreadable.
3. Stir in vanilla.
4. Add pecans, coconut and red food coloring (if desired for Red Velvet Cake).
Title: Buttermilk Coconut Pecan Pie
Ingredients:
- 2 1/2 sugar
- 6 eggs
- 1/2 butter
- 2 flour
- 1 baking powder
- 1 vanilla
- 1/2 salt
- 1 buttermilk
- 1 coconut
- 1 pecans
Instructions:
1. Mix all ingredients.
2. Pour into 2 8-inch unbaked pie shells, or 1 10-inch unbaked pie shell.
3. Bake at 325°F for an hour, or until pie is almost set in the middle.
4. Cool and serve.
Title: Salted Almond Praline Tart
Ingredients:
- 1 sugar
- 1/2 butter
- 2 water
- 1 ground cinnamon
- 1 flaked sea salt
- 1/2 cinnamon graham crackers
- 2 1/2 sugar
- 1 butter
- 1/3 cream cheese
- 1/3 sugar
- 12 sour cream
- 4 1/2 egg
- 1/3 fresh raspberry
- 1/2
- 1/4
- 1
Instructions:
1. To make Salted Almond Praline: Preheat oven to 325 degrees F. Line baking pan with foil and spray with nonstick cooking spray. In bowl combine sliced almonds, sugar, melted butter, water, ground cinnamon and sea salt. Spread evenly in pan. Bake 20 minutes or until golden brown. Cool completely on rack. Break into pieces or bite-sized pieces. Set aside and to be used as a crumbled topping. May be made up to 3 days in advance.
2. To make Almond Crust: Almond Crust Preheat oven to 325 degrees F. In food processor combine broken cinnamon graham crackers, toasted sliced almonds and sugar. Cover; process until finely ground. Add 1/3 cup softened butter. Pulse to combine. Press into bottom and sides of 10-inch fluted tart pan with removable bottom. Chill 15 minutes. Place on foil-lined baking sheet. Bake 20 minutes or until lightly browned; cool.
3. To complete the Tart: In saucepan combine 8 ounce cream cheese and chocolate. Stir over low heat until melted. In bowl beat remaining 4 ounces cream cheese on medium to high for 30 seconds. Beat in sugar until smooth. Beat in melted mixture until combined. Fold in sour cream and extract. Beat in egg and yolk until combined. Pour into crust.
4. Bake tart in a 325 degrees F oven 35 minutes or until center in nearly set when gently shaken. Cool on rack 30 minutes. Loosen crust from side of pan, but do not remove. Chill at least 2 hours. Remove tart from pan. Top with whipped cream, Salted Almond Praline and berries.
Title: Caterpillar Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 coconut flakes
- 1 1/3
Instructions:
1. Preheat oven to 350°F.
2. Mix cake according to package directions.
3. Bake cake in a Bundt pan.
4. After cake has cooled, cut cake in half and place on cardboard (large foil covered piece of cardboard to display cake) in an "S" shape (this is the shape of the caterpillar).
5. Frost top of caterpillar and decorate with candy.
6. May use licorice whips for antennas and spread green coconut grass on cardboard.
Title: Bread Pudding With Comfort Sauce
Ingredients:
- 3/4 raw sugar
- 1 cardamom
- 1 eggs
- 3 half-and-half cream
- 1 vanilla
- 1 golden raisin
- 5 heavy cream
- 1/3 cornstarch
- 1 water
- 1/2 sugar
- 1
- 3
- 1/4
Instructions:
1. Preheat the oven to 350 degrees.
2. Grease a 9x9 baking pan.
3. Beat the eggs in a large bowl until light and fluffy.
4. Beat in the sugar, vanilla and spices.
5. Add the half & half.
6. Add the bread cubes and raisins to the baking pan.
7. Pour the liquid over the bread mixture, allowing the bread to soak up the custard.
8. Bake for approximately 25-30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done.
9. Allow to cool to room temperature.
10. For the Comfort Sauce,.
11. Place the cream in a small saucepan over medium heat, and bring to a boil.
12. Whisk the corn starch and water together, and add to the cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.
13. Stir in the sugar and the Southern Comfort. The sauce should have a thick consistency.
14. Serve with the sauce poured over the bread pudding.
Title: Chocolate Nutella Lava Cake
Ingredients:
- 6 bittersweet chocolate chips
- 4 flour
- 6 unsalted butter
- 11 eggs
- 3 sugar
- 1/4 hazelnuts
- 2 strawberry
- 1/4
Instructions:
1. Place your butter & chocolate chips into a double boiler & allow to melt completely over the steaming water. Stir frequently. WHILE the chocolate butter is melting. Place the eggs & sugar into the bowl of your mixer. With the whisk attachment mix on medium-high speed until they become light & thick (about 8-9 mins). When light & thick add the flour & mix together. SLOWLY & GRADUALLY pour the chocolate/butter mixture into the egg mixture. Mixing on low until well combined & develops a glossy sheen (about 5-6 mins).
2. Preheat your oven to 350 degrees. WHILE the mixture is finishing it’s final mixing (turning glossy) GENEROUSLY spray 4 small ramekins with cooking spray. When the batter is finished it’s time to assemble:.
3. Place your sprayed ramekins onto a cooking tray. Ladle batter HALFWAY up the side of each ramekin. Then, spoon 1 tbsp of Nutella into each ramekin. Finish ladling remainder of batter into each ramekin (do not overfill). Bake ramekins for 10-14 mins until outside is solid and top appears to be soft (but NOT jiggly).
4. WHILE cakes are cooking, chop your walnuts & cut your strawberries. When cakes are ready CAREFULLY remove them from oven, place a plate on top of each one and quickly invert it. With a kitchen towel remove the ramekin, cake should fall right out. Garnish with nuts & strawberries. Serve immediately!
Title: Irene's Festive Bundt Cake
Ingredients:
- 3 flour
- 1 baking soda
- 1 cinnamon
- 1 salt
- 2 sugar
- 1 pecans
- 3 eggs
- 1 1/2 bananas
- 1 crushed pineapple
- 2
- 8
Instructions:
1. In medium mixing bowl sift together flour, baking soda, cinnamon, and salt.
2. Then add sugar and pecans.
3. In another mixing bowl beat eggs slightly, then add oil, almond extract, bananas, and pineapple.
4. Add this mixture to flour mixture.
5. Mix well, but do not beat.
6. Place batter in papered bunt cake pan.
7. Bake at 325 for 1 hour and 20 minutes.
8. Cool 15 minutes before removing from pan.
Title: Microwave Creme Caramel
Ingredients:
- 600 milk
- 3 eggs
- 2 sugar
- 1/3 sugar
- 4 water
Instructions:
1. Caramel:Microwave sugar and water on high for 6-8 minutes.
2. Pour equal amount of caramel into each mould and set aside.
3. Custard:Beat together eggs and sugar.
4. Stir in milk.
5. Strain into moulds.
6. Microwave on medium 10-12 minutes.
7. Allow to stand for 10 minutes.
8. Turn out when cold.
Title: Gluten Free Carrot Beet Cake (With or Without Chocolate)
Ingredients:
- 2 fresh carrots
- 1 beets
- 4 eggs
- 1 vanilla
- 2 hot water
- 3 salt
- 1 sugar
- 1 baking powder
- 1 cinnamon
- 2 baking soda
- 1/2 cocoa powder
- 1 1/2
- 2
- 1
- 1 1/2
- 2
Instructions:
1. In large mixing bowl, mix carrots, grated or ground beets, eggs, vegetable oil, vanilla and hot water and only (1) of the extracts, if desired.
2. Note: If using canned beets, make sure they are drained well, before cutting.
3. In another bowl, mix dry ingredients: rice flour,salt, baking powder, cinnamon, baking soda. Mix well.
4. Add nuts.
5. Beat Egg whites in a separate bowl until stiff.
6. Add dry mixture into wet mixture, a little at a time, and mix well.
7. Now add cocoa powder if you want a chocolate flavor.Any of the extracts go well with the chocolate.
8. Preheat oven 350*.
9. Fold in beaten egg whites into the batter.
10. Spray Pam into bundt pan, grease well.
11. Carefully pour mixed batter.
12. Bake for 50 minutes. Take out of oven and let set at least 10 minutes before inverting. I use a narrow spatula to run around the inside & outside of bundt pan.
13. If using orange extract, decorate cake platter with thin slices of cut fresh oranges.
Title: Greek Thiples
Ingredients:
- 6 eggs
- 1/4 butter
- 1/2 salt
- 2 1/2 flour
- honey
- cinnamon
- ground walnuts
Instructions:
1. Beat eggs until very light. Beat in the 2 cups flour and salt. Work in the 1/2 cup of flour and a little more if needed. Dough should be soft and does not stick to your fingers. Turn dough onto a board and spread lightly with butter, working in butter with hands a little at a time. Knead dough until it is smooth and soft.
2. Cut dough into 4 parts. Roll one part on a floured board until paper thin, keeping remaining dough covered to avoid drying, until ready to use. A ravioli machine may be used instead of rolling. Cut into 2 x 6 inch strips.
3. Drop into hot oil, 365 degrees, and using two forks turn dough over immediately and roll quickly before it becomes to crisp. Fry until very lightly browned. Drain on absorbent paper. Dilute honey with a little hot water and dribble over Thiples. Sprinkle with sinnamon and finely chopped nuts.
4. Thiples are best eaten with fingers as they break if pierced with a fork.
Title: Crispy Rice Cupcakes
Ingredients:
- 6 butter
- 2 miniature marshmallows
- 1/2 creamy peanut butter
- 2 vanilla extract
- 1 vegetable shortening
- 3
- 1
- 4
Instructions:
1. Lightly grease 2 (12-cup) muffin pans.
2. In a large saucepan, melt butter over medium heat. Add marshmallows, and stir constantly until melted. Remove from heat; stir in peanut butter and vanilla.
3. Add cereal and 2 bottles sprinkles, stirring until combined. Using greased hands, press into prepared pans, mounding mixture into a cupcake shape. Cool 1 hour. Remove cupcakes from pans.
4. In a medium bowl, combine candy coating and vegetable shortening. Microwave on High, in 30-second intervals, stirring in between each, until chocolate is melted and smooth (about 2 minutes total time).
5. Dip tops of cupcakes in melted chocolate. Immediately sprinkle with remaining sprinkles.
Title: Jan's Boiled Pineapple Fruitcake
Ingredients:
- 1 brown sugar
- 1 crushed pineapple
- 1 mixed spice
- 1 plain flour
- 1 self-rising flour
- 2 eggs
- 4 baking powder
- 1 butter
- 4 brandy
Instructions:
1. Place sugar, pineapple undrained fruit in a bowl and cover with brandy. Let sit for 24-72 hours.
2. Then put it in to a saucepan with baking powder and butter.
3. Bring to boil and boil for 3 minutes.
4. Remove from the heat and cool completely.
5. Sift flours and mix into the cold fruit mix with well beaten eggs.
6. Put the mixture into a greased and lined 8" 20 cm cake tin.
7. Back at 350°F 35-50 minutes.
8. Note: cover with a brown paper bag if it is not cooked in the middle to stop the top from burning.
9. Also I sometime use Angas Park Fruit Medley 375g packet x2.
Title: Creme De Leite & Canela (Portuguese Custard and Cinnamon)
Ingredients:
- 2 milk
- 1 heavy cream
- 6 lemon zest
- 1 cinnamon stick
- 1 sugar
- 7 flour
- 2 1/2
Instructions:
1. In a medium-sized saucepan, bring the milk, cream, lemon zest, and cinnamon stick to almost a simmer on low heat.
2. Let the mixture cook for about 10 minutes, but do not allow to boil.
3. Remove from the heat and cool to room temperature.
4. Whisk together 3/4 cup sugar and the egg yolks in a medium-size bowl. Whisk in the flour, then strain the milk into the yolk mixture in a thin stream and whisk to mix.
5. Return this mixture to the saucepan and gradually bring to a gentle simmer over medium heat, whisking continuously.
6. Once the mixture thickens, gently simmer for 1 to 2 minutes more. Do not boil rapidly or overcook, as the custard will curdle.
7. Evenly divide into 6 ramekins.
8. Cool to room temperature, then cover loosely with plastic wrap and cool in refrigerator for 6 hours.
9. When ready to serve, sprinkle a thin layer of 2 tablespoons sugar into each ramekin.
10. Following manufacturer's directions, use a kitchen blowtorch to brown the top, or you may put in broiler about 6-8 inches from the heat.
Title: Angel Crisp Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 granulated sugar
- 1/2 butter
- 1/2 shortening
- 1 egg
- 1 vanilla
- 2 flour
- 1 cream of tartar
- 1 baking soda
- 1/2 salt
- water
- sugar
Instructions:
1. Cream together sugars, butter, shortening, egg and vanilla.
2. Mix dry ingredients together.
3. Add to creamed mixture,mix throughly.
4. Shape into 1-inch balls.
5. Dip top half in water then sugar.
6. Place into ungreased cookie sheet, press down in center with finger.
7. Bake 425° for 8-10 minutes.
8. I lised only baking time, not prep time.
Title: Summer Fruit Kebabs With Honey and Coconut
Ingredients:
- pineapple
- apple
- cantaloupe
- watermelon
- grapes
- kiwi
- pear
- mango
- berries
- papaya
- honey
Instructions:
1. Place the fruit chunks on metal or wooden skewers. Lay them on a serving plate.
2. Drizzle the honey over top.
3. Sprinkle the shredded coconut.
4. Serve immediately.
Title: New England Apple Cake
Ingredients:
- 4 apples
- 2 sugar
- 4 eggs
- 1 flour
- 3 baking powder
- 3 salt
- 1/2 vanilla
- 1/2 sugar
- 1 cinnamon
- 4
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9" tube pan.
3. Beat eggs; gradually beat in sugar and then beat in oil.
4. Sift flour with baking powder and salt.
5. Add to beaten mixture alternately with orange juice; beat in vanilla.
6. Pour about 1/4 batter mixture into prepared pan.
7. Arrange 1/3 of the apple slices on top; sprinkle 1/3 of the cinnamon/sugar mixture on apples.
8. Repeat thes layers using 1/4 batter each time and 1/2 remaining apple slices and cinnamon/sugar mix making last layer batter.
9. Bake for one hour.
Title: Bailey's Chocolate Mousse (Perfect for St. Patrick's Day)
Ingredients:
- 1 unflavored gelatin
- 1 vanilla
- 3/4 milk
- 3/4 irish cream
- 6 chocolate chips
- 2
Instructions:
1. Pour milk into a medium saucepan.
2. Sprinkle gelatin over the milk and let it sit about 1 minute.
3. Turn on low heat and stir until completely dissolved. About 5 minutes.
4. Add chocolate chips and continue stirring until melted.
5. Stir in vanilla.
6. Remove from heat.
7. Let sit about 5 minutes, stirring occasionally.
8. Add Bailey's.
9. Let cool until peaks form when mixture is dropped from a spoon.
10. Fold in whipped topping.
11. Turn into prepared crust or serving bowls.
12. Chill at least 4 hours. I know it's hard to wait, but it's worth it!
13. Garnish with fruit or additional whipped topping. Enjoy!
Title: Butterhorn Christmas Cookies
Ingredients:
- 2 flour
- 1 salted butter
- 1/2 sour cream
- 1/4 salt
- 1/4 baking powder
- 2 eggs
- 2/3 walnuts
- 1 sugar
- 3/4 cinnamon
Instructions:
1. In large bowl; measure flour, butter, sour cream, salt, baking powder, ½ cup sugar, and 1 egg yolk (place egg white in small bowl set aside)
2. With spoon stir until blended and mixture holds together (also works in the mixer, just be sure to cream the butter first).
3. Shape into ball and wrap in plastic wrap chill 2-3 hours until firm.
4. In small bowl stir walnuts cinnamon and ½ cup sugar set aside.
5. Preheat oven to 350°
6. Roll out 1/3 of dough to 1/8-thick; use 10-inch round plate as guide.
7. Spread egg white with pastry brush on circle.
8. Cut into 12 equal wedges, using a pizza cutter to do this makes this step a lot easier.
9. Spread walnut mixture and roll starting at curved edge.
10. Place cookies point side down about 1 1/2- inches apart.
11. In cup beat 1 egg and ½ teaspoon sugar.
12. Brush cookies.
13. Bake 15-20 minutes.
Title: Strawberry Summer Delight
Ingredients:
- 1 mascarpone cheese
- 1 sweetened condensed milk
- 1 orange zest
- 1 vanilla
- 1 strawberries
- 2 lady finger cookies
- 2
- 36 -40
Instructions:
1. Beat mascarpone cheese and sweetened condensed milk until well combined. Reserve.
2. Whip cream in a large bowl until it holds stiff peaks. Add orange zest and vanilla. Gently fold in the reserved mascarpone mixture until combined. Fold in sliced strawberries.
3. Dip both sides of each ladyfinger cookie into orange juice. Line bottom of 9x13-inch baking dish with 18 ladyfinger cookies in 3 rows, trimming edges if necessary. Spread half the filling (3 cups) on top. Dip remaining ladyfinger cookies in orange juice and arrange over filling in pan. Spread with remaining filling.
4. Chill, covered with plastic wrap at least 4 hours or overnight.
5. Serve with additional sliced strawberries.
Title: Fried Plantains
Ingredients:
- 4 plantains
- 1/4 salt
- lime wedge
Instructions:
1. Peel the plantains and cut them in 1/2 on a bias, then slice in 1/2 lengthwise so you have 4 pieces.
2. Heat the oil in a large heavy skillet over medium heat.
3. Fry the plantains until golden on both sides, about 5 minutes per side.
4. Remove to a plate lined with paper towels and sprinkle with salt.
5. Serve with lime wedges.
Title: John Tovey's Sticky Toffee Pudding
Ingredients:
- 4 butter
- 6 brown sugar
- 3 eggs
- 8 self rising flour
- 8 boiling water
- 6 dates
- 1 baking soda
- 1 vanilla
- 1 brown sugar
- 3 butter
- 2 heavy cream
- 3
Instructions:
1. Cream butter and sugar, add beaten eggs.
2. Fold in flour.
3. Pour boiling water over dates, add vanilla, add vanilla, coffee and baking soda.
4. Mix the 2 batters together.
5. Pour into buttered 9-inch pan and bake for 1 1/2 hours at 375ºF.
6. Topping:
7. Boil the butter, brown sugar and cream until melted. Pour over baked pudding and run under the broiler until it bubbles.
8. Note: Check it after 1 1/4 hour to make sure it doesn't get over done. Some like to make double sauce to have extra to serve at the table. Don't make it too far in advance of serving as it should be warm!
Title: Matcha & Chia Mochi
Ingredients:
- 1 coconut milk
- 1 sugar
- 1/2 vanilla extract
- 1 butter
- 2 eggs
- 2 baking powder
- 1
Instructions:
1. Preheat oven to 350 F degrees. Line an 8×8 inch pan with parchment paper.
2. Mix all dry ingredients including rice flour, sugar, RawSpiceBar's Matcha & Chia and baking powder in a bowl.
3. Add eggs, melted butter, coconut milk, vanilla extract and mix well until incorporated.
4. Pour into the 8×8 pan and bake for 30-40 minutes.
5. Allow cake to cool completely before cutting into squares and dusting with powdered sugar.
Title: Sugar-Topped Mocha Cupcakes
Ingredients:
- 1 1/2 sugar
- 1/3 sugar
- 2/3 olive oil
- 2 cider vinegar
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 2 salt
- 1/2 brewed coffee
- 2 ground cinnamon
- 1/2
Instructions:
1. In a large bowl, beat 1-1/2 cups sugar, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually add to sugar mixture until blended. Stir in coffee.
2. Fill paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle half of the mixture over batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
3. Immediately sprinkle remaining cinnamon-sugar over cupcakes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 2-1/2 dozen.
Title: Turkish Torte
Ingredients:
- 8 dark chocolate
- 8 dates
- 8 heavy cream
- 6 chocolate
- 1/2
Instructions:
1. Line the base of a 9" (22cm) springform cake pan.
2. Preheat oven to 350F (180C).
3. Roughly chop the almonds and chocolate, either by hand or in your food processor.
4. Transfer almonds and chocolate to a large bowl, add the dates, and mix gently.
5. With your electric mixer, beat the egg whites until stiff, then reduce the speed and gently and quickly beat in the superfine sugar.
6. With a spatula, lightly fold the egg whites into the chopped nuts, chocolate and dates.
7. Gently transfer the cake mixture to the prepared cake pan and flatten the top with the back of a spoon.
8. Bake in the centre of the oven for approximately 40 minutes.
9. Take care not to crisp the top too much, and test with a skewer to ensure the torte is baked through.
10. Cool and turn out onto wire rack.
11. Chill before serving.
12. Just before serving, if desired, top with thick whipped cream.
13. You can also swirl grated chocolate (or melted chocolate) through the cream.
Title: Pampered Chef Perfectly Creamy Cheesecake
Ingredients:
- 1 1/4 graham cracker crumbs
- 1/4 butter
- 1 margarine
- 24 sugar
- 1 cream cheese
- 1/4 sugar
- 3 flour
- 1/2 eggs
- 1 sour cream
- 1 lemon juice
- 21 vanilla
- cherry pie filling
Instructions:
1. Preheat oven to 300 degrees.
2. For crust: combine graham crackers, melted butter and sugar until well blended. Press crumb mixture into bottom of Springform Pan. Bake 10 minutes. Remove from oven to cooling rack.
3. For filling: beat cream cheese, sugar and flour at medium speed of electric mixer until smooth. Add eggs, one at a time; mix at low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into crust.
4. Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from oven to cooling rack. Immediately run releasing tool around sides of cake to loosen from pan; cool completely. Cover; refrigerate at least 4 hours or overnight. Release collar from pan. To serve, top with pie filling, if desired. Cut into wedges.
Title: Bon Appetit Best Pie Crust
Ingredients:
- 2 1/2 flour
- 1 1/2 sugar
- 1 salt
- 1/2 butter
- 1/2 shortening
- 5
Instructions:
1. Mix flour, sugar and salt in Kitchenaide mixer.
2. Add butter and shortening.
3. Mix until it resembless coarse meal.
4. Add water and mix until dough begins to clump together.
5. Add more water if necessary if you find it too dry
6. Remove dough from mixer.
7. Divide dough in half.
8. Flatten each half and wrap in plastic wrap.
9. Refridgerate at least one hour and up to 3 days.
Title: Linda's Butter Nut Balls - Christmas
Ingredients:
- 1 butter
- 1/4 sugar
- 2 flour
- 1 vanilla
- 1 1/2 pecans
- confectioners' sugar
Instructions:
1. Preheat oven to 300.
2. Cream butter thoroughly.
3. Add the rest of the ingredients except confectionary sugar. Mix well.
4. Roll into walnut size balls.
5. Place on ungreased cookie sheet.
6. Bake for 35 minutes.
7. Roll in confectionary sugar immediately, and cool on waxed paper.
Title: Spiced Fruit and Cream Soup
Ingredients:
- 2 1/2 grapes
- 2 oranges
- 1 banana
- 3/4 yogurt
- 1/2 milk
- 1 1/2 flour
- 1/3 cold water
- 1/3 honey
- 3/4 powdered sugar
- 3/4 cinnamon
- 2/3 nutmeg
- 1/4 vanilla
- 1 cardamom
- 1 1/2
- 1
- 1/2
Instructions:
1. Dice the oranges into slightly smaller-then-bite-size pieces.
2. Cut each grape in half.
3. Smoosh the banana into a smooth pulp with a fork or blend in a food proccesor.
4. Mix prepared fruit and all ingredients except flour and water in a large saucepan and cook at medium heat.
5. Mix flour and water together until there are no lumps (shaking it in a sealed container works well) and add to soup.
6. Continue to cook on medium heat for 3-5 minutes, stirring occasionally
7. Reduce to low heat and cover; let simmer for 3-5 minutes more.
8. Serve warm, garnish with fresh fruit.
Title: Chunky Bars
Ingredients:
- 12 chocolate chips
- 1 peanuts
- 1 raisins
Instructions:
1. melt chips.
2. add peanuts and raisins.
3. put in mini muffin cups and over waxed paper and store in fridge.
4. take them out when hard and serve.