lumicero/recipes-ing2inst huggingface dataset:
Title: Witches Fingers (Cookies)
Ingredients:
- 3/4 margarine
- 3/4 sugar
- 1 egg
- 1/2 vanilla
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 baking powder
- 1/4 corn syrup
- 2
- 1/4
- 3
- 50
Instructions:
1. Cream butter and sugar; beat in egg, vanilla and green food colouring.
2. In a separate bowl combine flour, oat bran, salt and baking powder.
3. Stir flour mix into butter mix and blend well to create green dough.
4. Cover and chill dough for 30 minute or until dough is firm.
5. Lightly spray cookie sheets with PAM and preheat oven to 375°F.
6. To Make Fingers:
7. Form dough into 2-3 inch finger shape (longer if you want gangly fingers!) on the baking sheets.
8. Use a fork to make knuckle crease's. Use one almond to make an indent at the tip of the fingers (don not leave almond in cookie, that will come after baking).
9. Bake fingers 8-10 minutes or until firm. Cool 10 minutes.
10. Decorating:
11. Mix corn syrup and red food colouring. Add a generous dab of red syrup to indent and place an almond on top -- it's okay to let it ooze!
12. Happy Halloween!
Title: Sugar Cookies
Ingredients:
- 1 1/2 confectioners' sugar
- 1 butter
- 1 egg
- 1 vanilla
- 1/2 flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1 granulated sugar
Instructions:
1. Preheat oven to 375°.
2. Cream confectioners' sugar and butter; beat in egg, vanilla and almond extract; sift together the flour, baking soda and cream of tartar; add to creamed mixture and mix well.
3. Divide the dough and place a bit (1/6th to 1/8th of the dough) on one half of a long sheet of plastic wrap; fold the other half of the plastic over the top of the dough and roll out thinly, about 1/8".
4. Place the resulting "sandwich" on a cookie sheet and put in freezer until firm; by the time you finish rolling out the rest of the dough between pieces of plastic wrap, the first one into the freezer will be cold enough to cut cookies out of.
5. Remove chilled dough from freezer; remove plastic wrap, placing dough on lightly floured surface; cut cookies into desired shapes and place on ungreased baking sheets; sprinkle with granulated sugar; bake 7-8 minutes or until very lightly browned; cool on wire racks.
6. Reroll scraps inside the same pieces of plastic wrap, replace in freezer and continue until all the dough has been used.
7. If, at any time, dough becomes difficult to work, simply rechill in freezer.
Title: Frog Eye Salad
Ingredients:
- 1 white sugar
- 2 all-purpose flour
- 2 1/2 salt
- 1 3/4 eggs
- 2 lemon juice
- 1 water
- 3 acini di pepe pasta
- 1 mandarin oranges
- 1 pineapple tidbits
- 1 crushed pineapple
- 2 miniature marshmallow
- 1
Instructions:
1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature. Cover with plastic wrap and place over-night in the refrigerator.
2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
3. Cover with plastic wrap and chill over night or for several hours in the refrigerator.
4. About 2 hours prior to serving: In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping.
5. Mix well and refrigerate to set.
6. Before serving add marshmallows and coconut.
7. Toss and serve.
Title: Brittany's Favorite Cookies
Ingredients:
- 2 butter
- 2 eggs
- 2 molasses
- 2 vanilla extract
- 1/3 water
- 1 1/2 granulated sugar
- 1 1/2 brown sugar
- 1 baking powder
- 1 1/2 baking soda
- 1 salt
- 5 all-purpose flour
- 1
Instructions:
1. Cream the butter, eggs, molasses, vanilla, and water with a kitchen mixer in a glass mixing bowl.
2. In a large bowl, sift together the sugars, baking powder, baking soda, salt, and flour.
3. Combine the moist mixture with the dry mixture.
4. Stir in the chocolate chips.
5. Shape the dough into 1-inch balls, and place them 1 inch apart on an ungreased cookie sheet.
6. Bake at 350 for 8 minutes, or until light brown around edges.
7. Make sure not to overbake.
8. Cool on a wire rack.
9. Makes about 4 dozen cookies.
Title: Chocolate Cupcakes Black Forest Dessert
Ingredients:
- 16 butter
- 2 instant chocolate pudding mix
- 1 milk
- 2 cherry pie filling
- 1 frozen non-dairy topping
- 1
Instructions:
1. Place cookies in work bowl of food processor; process until fine crumbs.
2. Add melted butter and pulse to combine.
3. Press across bottom of 9 x 13-inch dish to make a crust.
4. Whisk together pudding and milk for 2 minutes.
5. Spoon pudding over crust.
6. Cut each Hostess Cupcake into fourths and arrange, cream-side up, on top of pudding.
7. Spoon cherry pie filling over Cupcakes.
8. Spoon whipped topping over cherries.
9. Refrigerate several hours or until set.
Title: Pineapple-Apricot Cream Cheese Tart
Ingredients:
- 1 apricot
- 1/2 pineapple
- 1 cream cheese
- 1 sugar
- 1/4 candied ginger
- 2 cornstarch
- 8
- 1
Instructions:
1. Prepare crust as package directs. Center crust in 9-inch removable bottom tart pan. Fold down edges; pricking with fork. Bake at 450 degrees for 10-12 minutes or until lightly browned. Cool.
2. In a 1-quart saucepan, bring 1 1/2 cups water to a boil. Add apricots. Simmer 10 minutes uncovered; drain and cool. Drain pineapple well, reserving 1/3 c of liquid. Blend cream cheese with sugar and ginger. Spread on crust.
3. Arrange fruit on top. In a small saucepan, blend cornstarch with reserved pineapple juice. Cook, stirring constantly, until thickened. Brush over fruit. Chill.
Title: Caramel Rice Pudding
Ingredients:
- 1/2 short-grain rice
- 1/3 brown sugar
- 30 butter
- 1 1/2 milk
- 300 nutmeg
- 1
Instructions:
1. Wash the rice well and drain.
2. Mix with remaining ingredients and put in a buttered baking dish and bake in a slow oven 140 C for 2 - 2 1/2 hours, until rice is tender and creamy.
3. Stir every 30 minutes during cooking and add more milk if necessary.
4. When ready, the milk and cream should be a rich, caramel cream and a golden crust should have formed.
5. Serve hot or cold.
6. This can be cooked in individual dishes if wished and just eat from them.
7. You can use brown, raw or demerara sugars.
Title: Easy Whipped Cream Frosting
Ingredients:
- 2 heavy whipping cream
- 3 instant pudding mix
Instructions:
1. Combine pudding mix and whipping cream.
2. beat with electric mixer on high for 10 minutes.
3. spread on cooled cake.
4. store cake in refrigator.
Title: Lannette's Holiday Sugar Cookies
Ingredients:
- 2/3 shortening
- 3/4 sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 flour
- 2 baking powder
- 1 1/2 salt
- 1/4 milk
- 4 powdered sugar
- 1/2 shortening
- 1/2 vanilla extract
- 1 heavy cream
- 1
- 2
Instructions:
1. Cream together shortening and sugar.
2. Add egg and vanilla and almond extracts. Beat well.
3. Sift together flour, baking powder and salt.
4. Stir dry ingredients into creamed mixture.
5. Add 4 teaspoons milk. and stir till blended.
6. Divide dough in half and chill 1 hour.
7. Roll to 1/4 inch thickness on a floured board. Cut with floured cookie cutters. Place on ungreased cookie sheet.
8. OR scoop and drop rounded teaspoons-full or small sized cookie scoops onto ungreased cookie sheet.
9. Bake at 375 for 7 to 10 minutes, or till edges of cookies are slightly brown.
10. Frost completely cooled cookies with buttercream frosting.
11. Buttercream Frosting:
12. Beat together all frosting ingredients. (Start with 2 tablespoons cream, and if needed, add more cream 1 teaspoon at a time till frosting is of desired spreading consistency).
Title: Honey Spice Cookies
Ingredients:
- 1 egg
- 1/4 honey
- 2 1/4 flour
- 1/2 salt
- 1 brown sugar
- 1 ground ginger
- 1 1/2 baking soda
- 1/4 ground cloves
- 3/4 butter
- 1/2 shortening
- ground cinnamon
Instructions:
1. Preheat oven to 350.
2. Cream together Brown Sugar and Butter.
3. Slowly add the Honey, then the egg and mix well.
4. Sift dry ingredients together and add to the creamed mixture.
5. Make sure the batter is mixed well then form balls and dip in white sugar and place on greased cookie sheet sugar side up.
6. Bake for 7 minutes (cooking time may vary).
7. Let cool or eat warm.
Title: Tropical Carrot Cake
Ingredients:
- 2 flour
- 2 baking soda
- 1 baking powder
- 1 salt
- 2 cinnamon
- 1/8 allspice
- 1/8 nutmeg
- 1/2 white sugar
- 1 light brown sugar
- 1 eggs
- 3 vanilla extract
- 1 carrots
- 2 coconut
- 1 pecans
- 1 crushed pineapple
- 1 raisins
- 1/2 confectioners' sugar
- 2 1/2 ricotta cheese
- 2 heavy cream
- 1 vanilla
- 1
- 1/2
Instructions:
1. Cake-Preheat oven to 350 degrees.
2. Grease a 9x13 pan.
3. In a food processor mix first 8 ingredients with metal blade.
4. Through feed tube add oil, eggs and vanilla pulsing to mix together.
5. Put rest of ingredients into the processor and pulse just to mix inches.
6. Do not over mix.
7. Pour into cake pan and bake for 45-60 minutes.
8. Frosting: Beat ricotta well add sugar and vanilla.
9. Gentle fold the chips then the whipped cream.
10. Refrigerate for the time it takes to cook and cool the cake, then frost cooled cake.
Title: German Chocolate Icing
Ingredients:
- 1 evaporated milk
- 1 sugar
- 3 butter
- 1/2 vanilla
- 1 coconut
- 1 1/2 pecans
- 1
Instructions:
1. Put butter in a sauce pan and let it melt.
2. Add milk, sugar, vanilla and whisk in egg yolks.
3. Cook and stir over medium heat until mixture starts to bubble and then cook for about nine (9) minutes stirring constantly.
4. Pour over coconut and pecans and mix.
5. I usually put the nuts and coconut in a metal bowl and then poor the hot mixture over them to help with cooling.
6. If you are in a hurry, put the mixture in the refrigerator stirring occasionally until it is cool and thick enough to ice your cake.
7. I find that box cakes are just fine for this.
Title: Blueberry Vanilla Biscotti
Ingredients:
- 2 all-purpose flour
- 1/2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1/4 ground cinnamon
- 1 eggs
- 3 sugar
- 1 pure vanilla extract
- 2 vanilla bean paste
Instructions:
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Place the flour, baking powder, salt, and cinnamon in a large bowl and stir with a spoon to mix well. Add the blueberries and stir to mix.
3. In another large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients and stir to mix well.
4. Lightly dust a work surface with flour. Place the dough on the work surface and sprinkle lightly with more of the flour to prevent your hands from sticking to the dough. Knead the dough 4 or 5 times and, using your hands, shape into a log about 12 inches long and 4 inches wide. Place the dough on the prepared baking sheet.
5. Bake for 40 minutes, until firm to the touch.
6. Remove the baked loaf from the oven and keep the oven on. Cool the loaf on a wire rack. With a large metal spatula, transfer the loaf to a wire rack to cool.
7. Line a baking sheet with parchment paper. When the loaf is cool, using a serrated knife or electric knife, slice into 1/4-inch slices. Place the slices on the prepared baking sheet.
8. Bake for 10 to 15 minutes. Turn the biscotti and bake for another 10 to 15 minutes, until crispy.
9. Keep extra biscotti in an airtight container for up to 30 days or freeze for up to 2 months.
Title: Fried Apples
Ingredients:
- 1 canola oil
- 3 baking apples
- 1 lemon juice
- 1 honey
- 2 cinnamon
- 1 nutmeg
- 1/2 water
- 2 cornstarch
- 2 arrowroot
Instructions:
1. Heat the oil in a medium, non-stick skillet over medium heat, add the apples and lemon juice and saute for about 10 minutes, stirring constantly.
2. Mix together the remaining ingredients and add to the apples, continue to cook until sauce is thickened, about 1 or 2 minutes, serve warm.
Title: Pumpkin Cookies
Ingredients:
- 1 shortening
- 2 sugar
- 2 canned pumpkin puree
- 2 eggs
- 4 flour
- 2 cinnamon
- 1 salt
- 2 baking soda
- 1/2 butter
- 1 cream cheese
- 1 vanilla
- 5 -6 powdered sugar
Instructions:
1. Cream sugar and shortening until fluffy, Add pumpkin. Add eggs one at a time. Mix until well combined.
2. Meanwhile, mix dry ingreadients together.
3. Add dry ingreadients to the wet in 3 incroments.
4. Drop cookie dough onto a parchment lined baking sheet and bake at 375 degrees for 12 minutes.
5. For the frosting:.
6. Cream butter and cream cheese together.
7. Once creamy add vanilla and powdered sugar until it reaches the right consistancy for spreading.
Title: Everything Cookies
Ingredients:
- 1 vegetable shortening
- 1 brown sugar
- 1 white sugar
- 1 vanilla
- 1 baking soda
- 2 eggs
- 1/2 salt
- 1/2 baking powder
- 5 raisins
Instructions:
1. Mix all ingredients together up to the baking powder.
2. When these are well mixed, add the 5 various cups of whatever you like and then mix by hand so as not to crush these ingredients.
3. Roll into teaspoon size balls and bake at 375 for 12 minutes on an air bake pan.
4. As a hint- bake them on wax paper on the cookie sheet to make the cookies softer.
Title: Quick Puff Pastry
Ingredients:
- 180 flour
- 6 sour cream
- 6 butter
- 1 salt
Instructions:
1. Process all the ingredients in a food processor until the dough comes together. Remove and knead a couple of times until smooth. Roll out and fold in three like a business letter. Repeat a couple of times and refrigerate for 20 minutes.
2. Roll the dough and fit into pie shells of different sorts or one large 12 inch one. Blind bake for 10 minutes at 350°F Let cool.
Title: Cranberry Coconut Almond Cookies - No Bake, No Flours!
Ingredients:
- 1 1/2 dates
- 1 cranberries
- 1/2 coconut
- 1/2 vanilla extract
- 1
Instructions:
1. Place all ingredients in a large mixing bowl.
2. Use your clean, washed hands to mix well.
3. Form batter into balls, or press into cookie cutters to make shapes.
4. Will be devoured immediately.
Title: Depression Fudge Cake
Ingredients:
- 1 sugar
- 1 buttermilk
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 vanilla
- 3 butter
- 1/4 powdered sugar
- 2 hot water
- 2 2/3 butter
- 3
Instructions:
1. Melt cocoa and butter.
2. Put soda in buttermilk.
3. Mix dry ingredients first and add cocoa last.
4. Bake in a greased and floured 8 in.
5. pan for 25 min at 350F degrees.
6. ------Cocoa Frosting--------.
7. Mix sugar and water.
8. Add softened butter and cocoa.
9. Beat until creamy.
10. Add 1 tsp vanilla.
11. Stir until smooth and ice cake.
Title: Easy and Simple Kulfi- a Great Indian Dessert
Ingredients:
- 1 pistachios
- 2 1/2 raisins
- 1 vanilla essence
- 2 sugar
- cardamom powder
- milk
Instructions:
1. Powder all the nuts in a grinder.
2. Dissolve the nutty mixture in cold milk without goops.
3. Bring to a boil. Add vanilla essence, cardamom powder, raisins and sugar at the fag end. Say, a minute before the milk reaches boiling point.
4. Let cool before you pour them into individual serving dishes and freeze for at least 2 hours.
5. Remove just before serving and release the ice cream kulfi from the sides of the dish with a sharp knife. There you go. Home made rich and creamy ice cream to entice your kids with some nutritious and energy filled summer dessert!
6. Tips:
7. You can substitute any other food essence or sherbet syrup for flavor and color. I sometimes use the Roohafsa syrup by "Hamdard" for a rose essence and red color! Just use you imagination to use real fruits, color and essence to make your kids eat the fresh good things of nature!
8. For weight watchers and diabetics, you may use Splenda or brown sugar. It still tastes great!
Title: Rum or Brandy Butter
Ingredients:
- 10 1/2 unsalted butter
- 9 icing sugar
- 9 dark brown sugar
- 1 warm water
- 1/2 rum
Instructions:
1. Using a mixer beat the unsalted butter, icing sugar, brown sugar, water and brandy together until creamy and fluffy.
2. Refrigerate until needed.
Title: Holiday Sweater Cookies
Ingredients:
- 4 all-purpose flour
- 1 baking powder
- 3/4 kosher salt
- 1 unsalted butter
- 2 sugar
- 2 eggs
- 1 vanilla extract
- 2 confectioners' sugar
- 1/2 water
- 2
- 3/4
Instructions:
1. Cookies:
2. In a large bowl, whisk together flour, baking powder, and salt and set aside. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low and gradually add in flour mixture until dough is just combined.
3. Turn dough out of bowl and divide in half. Form into two disks. Wrap each disk tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
4. Preheat oven to 325 degrees. Remove one disk of dough from refrigerator and allow to temper slightly, 10-15 minutes. On a lightly floured work surface, roll out dough to just under 1/4” thick, adding more flour as needed to prevent dough from sticking. Cut out cookies using desired cutters and transfer to parchment-lined sheet trays. Reroll scraps once, and cut out any additional cookies. Transfer sheet trays to refrigerator and chill until very firm, at least 30 minutes (or to the freezer, for 15 minutes). Repeat with remaining dough.
5. Bake cookies, rotating sheets halfway through, until edges are just golden, 14-16 minutes. Allow to cool completely on sheet trays set on wire cooling racks before decorating.
6. Royal Icing:
7. In the bowl of a stand mixer fitted with the whisk attachment, combine all ingredients and beat on low speed until smooth and opaque, about 7 minutes. Icing should have the consistency of glue, and ribbons should disappear in 15-second intervals. If icing is too thick, add water 1 teaspoon at a time until proper consistency is reached; if icing is too thin, add additional confectioners sugar 1 tablespoon at a time until proper consistency is reached. If desired, tint icing with gel paste food coloring before transferring to piping bags or plastic squeeze bottles for decorating.
Title: Vegan Banana Cake
Ingredients:
- 3 bananas
- 1/4 brown sugar
- 1/2 salt
- 1 egg substitute
- 1/2 vanilla
- 1 cinnamon
- 1/2 whole wheat flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2
Instructions:
1. Preheat oven to 350.
2. Put the banana chunks in the bowl of a stand mixer, add oil, vanilla, cinnamon and brown sugar. Mix them on medium, medium high until they are well creamed.
3. Prepare egg replacer, according to package direction, add it with the salt to the banana mix and mix it well.
4. Add baking powder and baking soda and mix. Add flour and mix in 2 batches.
5. Line a muffin pan with baking cups or spray a 9 inch round cake pan with non-stick pray.
6. Pour the batter and bake: 40-45 min for the cake and 18-20 min for the cupcakes (test with a toothpick).
7. Allow to cool and frost if desired.
Title: CARIBBEAN RUM MOUSSE
Ingredients:
- 4 granulated sugar
- 1 dark rum
- 1/4 plain gelatin
- 1 powdered sugar
- 3 pure vanilla extract
- 2
- 1/2
- 1
Instructions:
1. In a large bowl, add egg yolks and ½ cup sugar. Using a hand mixer, process until fairly mixed. Add rum and continue mixing until blended; set aside.
2. In a small bowl, combine gelatin with cold water; stir and sit for 5 minutes. Transfer the bowl into a microwave and warm it up for 30 seconds on “Medium”. Pour gelatin mixture into egg yolk mixture; stir well and set aside.
3. In a medium bowl, add egg whites and process on high speed until white and fluffy. Gradually add the remaining ½ cup sugar, mixing well between each addition; set aside.
4. Fold in gently about 1 to 1 ¼ cups whipped cream (add powdered sugar and vanilla extract) in the egg yolk mixture; reserve some for garnish when serving. Fold in also the egg white mixture. Spoon mousse evenly in serving bowls and levels it using the back of a spoon. Transfer to the refrigerator for 5 hours.
5. When time to serve, spoon a dollop remaining whipped cream in each bowl and sprinkle on some dark shaved chocolate. Makes 6 servings.
Title: Maple Nut Rice Pudding With Apples
Ingredients:
- 2 1/2 milk
- 3/4 sugar
- 1/3 sugar
- 1 salt
- 1/4 butter
- 1/4 gala apples
- 1 cinnamon
- 2
- 1/2
- 1 1/4
- 2
Instructions:
1. In Medium pot combine 2 cups milk, rice and 1/2 cup water over med/high heat, bring to a boil.
2. Reduce heat to low.
3. Cover and cook until rive is tender and most of the liquid is absorbed 30- 35 minutes.
4. Stir in 1/3 cup of sugar , salt, extract and remaining 1/2 cup milk.
5. Cook stirring until sugar is dissolved and mixture is thickened.
6. Remove from heat .
7. Meantime in a large non stick skillet melt butter over med high heat.
8. stir in apples , cinnamon and remaining 1 tbsp sugar.
9. Cook stirring often until softened 3-5 minutes.
10. Divide between dishes and top with apples, whipped topping and almonds.
Title: Orange & Yogurt Cake W Cinnamon Streusel Swirl & Walnuts
Ingredients:
- 1 canola oil
- 1/3 plain yogurt
- 1 orange, juice and zest of
- 1 eggs
- 3 sugar
- 2 flour
- 2 butter
- 1 cinnamon
- 1/2
Instructions:
1. Beat together first 5 ingredients for 4 minutes or until batter is light.
2. To make the streusel, mix together sugar, flour, butter and cinnamon until blended.
3. Spread half the batter into a greased 10-inch tube pan. Sprinkle with Cinnamon Streusel and cover with remaining batter. With a knife or spatula, cut into batter at 2 inch intervals. Sprinkle top with walnuts and press them lightly into the batter.
4. Bake at 350°F for about 45-50 minutes, or until top is browned and a cake tester, inserted in center, comes out clean. When cool, remove from pan and sprinkle top with sifted powdered sugar. Serves 8 to 10.
Title: Amerikaner
Ingredients:
- 1/2 sugar
- 1 sugar
- 1/2 butter
- 1 vanilla extract
- 2 eggs
- 1/4 salt
- 3 cornstarch
- 1/2 milk
- 3 flour
- 2 1/2 baking powder
- 1 water
- 3 powdered sugar
- 4 hot water
- 1 powdered sugar
- 4 hot water
- 1
Instructions:
1. Mix all dry ingredients together.
2. Mix together water, milk, eggs, and extracts.
3. Cream butter.
4. Mix in sugar, a little at a time.
5. Add liquid ingredients, mix well.
6. Add dry ingredients in several steps, blend well after each.
7. The dough needs to be fairly firm, not like cookie dough but drier than cake dough, if it is too runny add a little more flour.
8. Put dough about two tablespoons on a greased cookie sheet, don't place too close together as this will spread.
9. Bake in a preheated 300ºF to 325ºF oven for 15 to 20 minutes.
10. After about 10 minutes in the oven brush the exposed side with some milk.
11. Finish baking till the dough turns a golden brown, don't overbake.
12. Light Glaze:
13. Mix powdered sugar with enough water to make a spreadable mass, you can't mess this one up, too thin- more sugar, too thick- more water.
14. Dark Glaze:
15. Mix powdered sugar and cocoa and proceed as for light glaze.
16. Glaza the underside of the Amerikaner with either or both glazes.
Title: Amish Vanilla Pie
Ingredients:
- 1 egg
- 1 all-purpose flour
- 1/2 dark brown sugar
- 1/2 light corn syrup
- 1 water
- 1 vanilla extract
- 1/4 ground mace
- 1/8 salt
- 1 all-purpose flour
- 1/2 dark brown sugar
- 1 vanilla
- 1/2 cream of tartar
- 1/2 baking soda
- 1/4 ground mace
- 1/8 salt
- 1/4 butter
Instructions:
1. In a medium saucepan, whisk the egg until frothy.
2. Whisk in the flour.
3. Add the brown sugar, corn syrup, water, vanilla, mace, and salt and mix well.
4. Over medium-high heat, bring the mixture just to a full rolling boil, stirring occasionally.
5. Remove from the heat and let cool to room temperature.
6. (Filling will be slightly thickened.).
7. While the filling is cooling, prepare the crumb topping.
8. In a medium mixing bowl, combine the flour, brown sugar, vanilla, cream of tartar, baking soda, mace, and salt.
9. Using a pastry blender or two forks (I use my Kitchen Aid), cut in the cold butter until the topping resembles coarse crumbs.
10. Pour the cooled filling into the pastry shell.
11. The pastry will be only half full but the pie will rise as it bakes.
12. Sprinkle with the crumb topping.
13. Cover the edges of the pastry with foil to prevent over browning.
14. Bake 350 for 25 minutes, then remove the foil and bake for an additional 20 minute or until the top is a deep, golden brown.
15. (Don't overbake.) The filling will be a bit soft but will firm up as it cools.
16. Cool completely before cutting.
17. Serve warm or cold.