lumicero/recipes-ing2inst huggingface dataset:
Title: No Dairy "caramel" Dip
Ingredients:
- 6 dates
- 2 -3 almond butter
- 1 honey
Instructions:
1. Put all ingredients in a small blender or mini chopper and whiz till smooth.
2. You may want to add just a bit of water to help get things moving, but try to keep it a dipping consistency unless you will use it drizzled on fruit or a dessert.
3. Taste, then adjust to your liking. I don't like it too sweet so will usually add more almond butter but you can sweeten even more with extra dates or honey.
4. Store in the frig.
Title: Roasted Peach Parfaits Recipe
Ingredients:
- 6 brown sugar
- 2 honey
- 2 all-purpose flour
- 1/4 brown sugar
- 1/4 butter
- 3 quick-cooking oats
- 1/2 pistachios
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 500º F.
2. Place peach halves onto a kitchen sheet pan with skin side down. Sprinkle each half of peach with brown sugar. Roast until peach halves have browned, about 3-5 minutes. Remove from oven and allow to cool slightly.
3. Crumble Topping: Preheat oven to 350º F. Cut butter into flour and brown sugar with a pastry blender or two forks in a medium bowl. Stir in oats, pistachios and salt. Spread onto a small kitchen sheet pan and toast, about 10 minutes. Remove from oven and allow to cool.
4. To assemble peach parfaits: Place one roasted peach half in the bottom of a parfait dish or glass. Top with about ¼ cup greek yogurt. Drizzle with honey and sprinkle crumble topping on top.
5. Serve immediately.
Title: Blueberry Pie A' La Mode
Ingredients:
- 2 flour
- 6 butter
- 6 fresh lemon juice
- 1 cold water
- 3 -4 fresh blueberries
- 24 lemon juice
- 1 vanilla extract
- 2 sugar
- 3/4 cornstarch
- 1/4 ground cinnamon
- 1/2 butter
- 1 sugar
- 2 vanilla ice cream
Instructions:
1. Make pastry: In food processor, pulse flour with butter and shortening until mixture resembles coarse crumbs.
2. With motor running, add lemon juice, then water, 1 T at a time, just until dough leaves sides of bowl; remove blade, then dough.
3. Gather dough into a ball and divide in half.
4. Press each half into a disk.
5. Wrap and refrigerate 1 hour or until firm enough to roll out.
6. Place sheet of foil on bottom rack, heat oven to 425 degrees.
7. You'll need a 9-inch pie plate coated with nonstick spray.
8. Roll out 1 disk on lightly floured surface or between 2 sheets of waxed paper to 12 inch circle.
9. Fit dough into pie plate, pressing gently onto bottom and up sides.
10. Roll out remaining disk as above into an 11-inch circle; cut into 1-inch wide strips.
11. Filling: Toss blueberries with lemon juice and vanilla in large bowl.
12. Mix sugar, cornstarch and cinnamon in small bowl until blended; toss with berries until coated.
13. Spoon into lined pie plate; dot with butter.
14. Arrange 5 dough strips across pie.
15. Arrange remaining 5 strips at right angles, weaving if desired.
16. Gently press ends into bottom edge, fold under and crimp.
17. Brush strips with water, sprinkle with sugar.
18. Place pie on center oven rack, bake 25 minutes.
19. Reduce oven temperature, to 350 degrees, rotate pie 180 degrees and bake 40-50 minutes more (shield pie with foil if crust gets too brown) until crust is golden and filling bubbles.
20. Cool on wire rack.
21. Serve warm or at room temperature with vanilla ice cream.
Title: Thomas Keller's Caramel Popcorn
Ingredients:
- 1 sugar
- 1 corn syrup
- 1/2 baking soda
- 1/2 salted butter
- 1
Instructions:
1. Pop the popcorn.
2. To make the caramel, place the sugar, corn syrup, and 1/4 cup water in a large saucepan (large enough to hold the popcorn) and cook until the caramel turns a light golden brown. Add baking soda and butter to the caramel. Then add the popcorn to the hot caramel and stir with a wooden spoon until the popcorn is evenly coated.
3. Pour the caramelized popcorn onto a parchment-paper-lined baking sheet and set aside to cool. Break up the popcorn with your hands. Serve in colored-cellophane bags.
Title: Dirt
Ingredients:
- 20 cream cheese
- 8 margarine
- 1/4 powdered sugar
- 1 instant vanilla pudding
- 2 milk
- 4 Cool Whip
- 12
Instructions:
1. Grind Oreo<U+0092>s into a fine powder.
2. Cream together margarine, cream cheese and sugar with a beater until mixed together smoothly.
3. Mix pudding and milk together; fold in Cool-Whip.
4. Combine cream cheese mixture and pudding mixture.
5. In a bowl layer Oreo<U+0092>s and then pudding mixture until finished.
Title: Easy Lemon Cream Dessert
Ingredients:
- 300 heavy cream
- 1 sweetened condensed milk
- 3 lemons, juice and zest of
Instructions:
1. Whip the heavy cream.
2. Empty the sweetened condensed milk into a bowl and mix in the juice of 3 lemons and the grated zest of 2.
3. Fold in the whipped cream.
4. Serve the mixture in nice glasses & top with the grated zest of the 3rd lemon.
5. Place in fridge to chill.
Title: Four Layer Lemon Dessert
Ingredients:
- 1/2 butter
- 2 margarine
- 3/4 sugar
- 1 pecans
- 1 flour
- 2/3 cream cheese
- 1 sugar
- 2 Cool Whip
- 3 sweetened condensed milk
- 1/2 lemon juice
Instructions:
1. Mix butter or margarine, 2 tablespoons sugar, pecans and flour well. Press on the bottom of a 9 x 13-inch pan. Bake at 350 degrees until light brown. Cool.
2. Mix cream cheese and 2/3 cup sugar, then add 1/2 half of the cool whip carton. Spread over the cooled crust.
3. Mix sweetened condensed milk, egg yolks and lemon juice. Spread over the second layer.
4. Spread the other half of the cool whip over the third layer. Refrigerate.
Title: Thanksgiving Cornucopia Decorated Cake
Ingredients:
- 36
- 1/4
- 2
- 28
- 1
Instructions:
1. Tint frosting yellow with fool coloring.
2. Place 1 cake layer on serving plate; spread with 1 cup frosting.
3. Top with remaining layer; spread top and side with remaining frosting.
4. For "cornucopia", using hands, roll 5 Tootsie Rolls into 5 (16-inch-long) ropes; wrap around ice cream cone, starting at pointed end. Roll 3 Tootsie Rolls into 3 (10-inch-long) ropes; braid together. Wrap braid around top edge of cone; place "cornucopia" on cake.
5. Using rolling pin, roll out each remaining Tootsie Roll to 1/8-inch thickness; using 1 1/2-inch leaf-shaped cookie cutter, cut out "leaves.".
6. Garnish cake and "cornucopia" with "leaves" and other candies.
Title: Chocolate Olive Oil Cake
Ingredients:
- 6 eggs
- 275 caster sugar
- 1/2 extra virgin olive oil
- 1 self-raising flour
- 1 1/4 warm water
- 100
Instructions:
1. Preheat oven to 160 degrees celsius.
2. Grease and line 24cm springform pan.
3. Place egg yolks, and 1 cup (220g) caster sugar in bowl/beater.
4. Beat on high speed until light and fluffy.
5. On medium speed slowly add olive oil in thin stream.
6. Add flour, chocolate and beat on low speed to combine.
7. Mix in warm water. Set aside.
8. In a separate bowl beat eggwhites until soft peaks form, then add remaining caster sugar, beat to combine.
9. Gently fold eggwhites into chocolate mixture.
10. Pour into cake pan.
11. Bake approxmately 1 hour.
Title: Toll House Crumbcake
Ingredients:
- 1 all-purpose flour
- 1/2 brown sugar
- 2 butter
- 1/2 walnuts
- 1 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/2 butter
- 1/2 sugar
- 1 vanilla extract
- 1 eggs
- 3 sour cream
- 1
Instructions:
1. For Topping:
2. In small bowl, combine 1 TB flour, 1/2 cup brown sugar and 2 TB softened butter.
3. Mix well.
4. Stir in nuts and 1/2 cup Nestle morsels.
5. Set aside.
6. For Cake:
7. Preheat oven to 350 degrees.
8. In small bowl, combine 2 cups flour, 1 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt.
9. Set aside.
10. In large bowl, combine 1/2 cup softened butter, 1 cup sugar, and 1 tsp vanilla extract.
11. Beat until creamy.
12. Add eggs, one at a time, beating well after each addition.
13. Gradually beat in flour mixture alternately with sour cream.
14. Fold in remaining 1 1/2 cups Nestle morsels.
15. Spread into greased 13x9 inch baking pan.
16. Sprinkle topping evenly over batter.
17. Bake at 350 degrees for 45-50 minutes.
18. Cool completely.
19. Cut into 2 inch squares.
Title: Low-Calorie Oozing Maple Fruit Bowl
Ingredients:
- 1 golden delicious apple
- 2 -3 strawberries
- 1/2 sugar-free maple syrup
- 1/2 cinnamon
- 1
Instructions:
1. Place the apple & strawberry pieces in a microwave safe dish (I used a 16 oz. Ramekin).
2. Pour syrup on top & drizzle and lightly mix the fruit up with the syrup, to make sure most of the fruit is glazed.
3. Add cinnamon by sprinkling on top, or mixing in, whichever you like.
4. Put in the microwave on high for approximately 5 minutes (or until the apples are tender).
5. When fruit is cooked to your desire, take the dish out of the microwave and add as much special K as you like, stirring and mashing it up with the fruit.
6. Top with Cool Whip Free, if you so desire, and enjoy your quick & yummy snack! :).
Title: Two Ingredient White Chocolate Mousse
Ingredients:
- 6 white chocolate baking squares
- 1 1/2 white chocolate curls
Instructions:
1. Microwave: Chocolate and 1/4 cup cream in large microwavable bowl on high 2 minutes until almost melted; stirring after one minute until chocolate is almost melted.
2. Stirring until chocolate is melted completely.
3. Cool 20 minutes or until at room temperature, stirring occasionally.
4. Beat: remaining 1 1/4 cups of cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. (Do not overbeat).
5. Add half of the whipped cream to chocolate mixture; stir with wire whisk until well blended.
6. Gently stir in remaining whipped cream.
7. Spoon evenly into 6 serving dishes.
8. Garnish with chocolate curls if desired.
9. Refrigerate: 2 hours or until ready to serve.
Title: Ww Peanut Butter and Jelly Cupcakes Points+ 4
Ingredients:
- 1/2 light cream cheese
- 1/4 powdered sugar
- 1/4 cake flour
- 1 sugar
- 1 baking powder
- 1/2 baking soda
- 1 table salt
- 1/4 low-fat buttermilk
- 1/4 canola oil
- 1/2 egg
- 1/3 vanilla extract
- 1 unsalted dry roasted peanuts
- 1
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 350°F Spray a 24-cup mini-muffin pan with nonstick spray.
2. To make the frosting, with an electric mixer on low speed, beat the frosting ingredients in a small bowl until smooth, about 2 minutes. Cover with plastic wrap; set aside.
3. To make the cupcakes, whisk together the cake flour, granulated sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. Whisk together the buttermilk, oil, egg, egg white, and vanilla in a large bowl. Whisk in the melted chocolate. Add the flour mixture, stirring just until blended.
4. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pan on a rack 10 minutes. Remove the cupcakes from the pan and let cool completely on the rack.
5. Fit a small pastry bag with a plain medium tip and fill with the jam. Carefully insert the pastry tip into the top of a cupcake. Pipe in about 1 of teaspoon jam. Repeat with the remaining cupcakes and jam. With a small metal spatula, spread the frosting over the tops of the cupcakes; sprinkle with the peanuts. Yields 1 cupcake per serving.
Title: Chocolate Biscuit Cake
Ingredients:
- 125 unsalted butter
- 125 demerara sugar
- 250 cocoa powder
- 3 sultana
- 1 -3 egg
- 1
Instructions:
1. Crush the biscuits in a large bowl. They should be of varying sizes, very fine to rough.
2. Beat the egg in a bowl.
3. Line a 9 inch sandwich tin with cling-film, this will help you remove the cake from the tin with no effort.
4. Melt the butter and sugar until the sugar is melted and the mixture looks vaguely fudge like. Remove from the heat (if not done so during the mixing process).
5. Add the sultanas and mix well.
6. Add the cocoa and mix well.
7. Add the egg and mix well.
8. Put the mixture back onto a low-medium heat and stir for 1-2 minutes.
9. Remove from the heat and add to the digestives. Mix this very well so that all of the digestives are covered in chocolate.
10. Press the mixture into the cake tin and leave to set in the fridge for about two hours!
11. Variations: Any dried fruit could be used. A teensy amount of chili, rum etc would be nice. Varying the amount of cocoa makes it more/less rich. OTher types of biscuits also work but digestives are the best.
Title: Pineapple Lemon Cream Cake
Ingredients:
- 18 eggs
- 3 water
- 1/3 boiling water
- 1 1/3 crushed pineapple
- 1 vanilla flavor instant pudding and pie filling mix
- 1
- 8
Instructions:
1. Preheat oven as directed on cake mix. Grease a 9x13 pan.
2. Prepare cake as directed on package and bake.
3. As soon as it is out of the oven, combine the boiling water with the Jell-o.
4. With a long tined fork or skewer, poke holes all over the cake.
5. Slowly pour the Jell-o over the cake so it is absorbed into the holes.
6. Cool completely.
7. Mix together the pineapple, instant pudding and dessert topping.
8. Spread over the cake.
9. Refrigerate cake before serving.
Title: Triple Decker Strawberry Cake
Ingredients:
- 1 strawberry gelatin
- 1 eggs
- 4 sugar
- 1/2 all-purpose flour
- 1/4 fresh strawberries
- 1/2 milk
- 1 strawberry
- 1/2 butter
- 1 powdered sugar
- 2 fresh strawberries
- 1
Instructions:
1. Beat cake mix and next 7 ingredients at low speed with an electric mixer for 1 minute.
2. Scrape down sides and beat at medium speed 2 minutes more, stopping to scrape sides if needed.
3. Strawberries should be well blended into batter.
4. Pour batter into 3 greased and floured 9 inch round pans.
5. Bake at 350 degrees for 23 minutes or until cake springs back when lightly pressed.
6. Cool in pans on wire racks for 10 minutes.
7. Remove from pans, cool completely on wire racks.
8. Spread Strawberry Buttercream Frosting between layers and on top and sides of cake.
9. Garnish if desired.
10. Strawberry Buttercream Frosting: Beat butter at medium speed with an electric mixer for 20 seconds or until fluffy.
11. Add the powdered sugar and chopped strawberries, beating at low speed until creamy.
Title: Snow Ghost Chocolate Cream Pie
Ingredients:
- 1/4 white sugar
- 1 salt
- 3 butter
- 1/2 cornstarch
- 1/3 milk
- 3 vanilla
- 1 1/2
Instructions:
1. Combine cocoa, sugar, salt and cornstarch in a medium saucepan. Gradually blend in milk, stirring until smooth.
2. Cook over medium heat, stirring constantly, until filling boils. Boil for 1 minute.
3. Remove from heat. Blend in butter and vanilla. Pour into pie crust.
4. Carefully press cling wrap directly on to pie filling. Cool then chill for 3-4 hours. Garnish with whipped cream.
Title: Brownie in a Mug
Ingredients:
- 2 butter
- 1 sugar
- 3 -4 vanilla extract
- 1/2 salt
- 1 flour
- 1
- 3
Instructions:
1. Place butter and chocolate chips in a microwave safe mug or cup. Melt the two in the microwave (about 20-30 seconds). Stir until combined.
2. Add the vanilla, salt, and sugar. Mix thoroughly.
3. Add the egg yolk. Stir thoroughly.
4. Add the flour. Stir together until completely combined.
5. Cook in the microwave for about 50 seconds. Check for doneness with a toothpick. Cook in 20 second intervals to prevent overcooking.
Title: Banana Split Cake Dessert
Ingredients:
- 1/2 butter
- 2 graham crackers
- 2 sugar
- 2 powdered sugar
- 1 butter
- 2 eggs
- 20 crushed pineapple
- 4 -5 bananas
- 16 maraschino cherry
- 1/2
Instructions:
1. Mix 1 stick melted butter and 2 cups graham cracker crumbs, and 2 tablespoons sugar.
2. press into pan and chill 30 minutes.
3. combine 2 cups powdered sugar, 2 sticks room temp butter, 2 eggs.
4. beat 15 mins and spread in a layer on crumb shell.
5. spread over mixture pineapple, sliced bananas.
6. top with whipped cream.
7. sprinkle with crushed nuts and decorate top with maraschino cherries.
Title: Kheer
Ingredients:
- 1/3 white rice
- 10 milk
- 1/2 cardamom seed
- 2 bay leaves
- 1/2 sugar
- 2
Instructions:
1. Boil milk in a tall pot. Let it simmer for 15 minutes, stirring occasionally so that it doesn't burn.
2. Add the rice and the bay leaves into the milk and boil another 20 minutes, until the rice is cooked.
3. Stirring, add the sugar, almonds and cardamom.Boil for another 5 minutes and remove from heat.
4. The kheer shouldn't be too thick when you take it off the heat, because it thickens while cooling off. But make sure it isn't too runny either. If it DOES turn out too runny, boil it, stirring constantly until it thickens.
Title: Gingerbread With Lemon Sauce
Ingredients:
- 1 shortening
- 1 sugar
- 1 light molasses
- 2 eggs
- 3 all-purpose flour
- 1 1/2 salt
- 1 1/2 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1 hot water
- 1/2 sugar
- 2 cornstarch
- 1 salt
- 1 nutmeg
- 1 water
- 2 butter
- 2 margarine
- 2 lemon juice
- 1/2 lemon peel
Instructions:
1. In a bowl, mix the shortening, sugar, molasses and eggs.
2. Combine dry ingredients.
3. Add to molasses mixture alternatively with hot water.
4. Pour into greased 9x13 pan.
5. Bake at 350 degrees for 35-40 minutes, or until toothpick comes out clean.
6. Cool.
7. For the lemon sauce, combine the sugar, cornstarch, salt, nutmeg and water. Mix until smooth.
8. Bring to a boil.
9. Cook and stir for 1-2 minutes or until thickened.
10. Remove from heat. Stir in a bit of the mixture into the egg yolks.
11. Return all to pan, stirring constantly.
12. Cook and stir for 2 minutes or until it reaches 160 degrees.
13. Remove from heat and stir in butter, lemon juice and peel.
14. Serve with warm cake.
15. Refrigerate leftover sauce.
Title: Watermelon-Lemonade Ice Pops
Ingredients:
- 2 watermelon
- 0.5 sugar
- 3 salt
- 1
Instructions:
1. Combine all ingredients in processor.
2. Puree until very smooth.
3. divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity).
4. Cover and freeze until firm, at least 4 hours and up to 5 days.
Title: Cool Rhubarb Dessert
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 butter
- 1/4 walnuts
- 1 sugar
- 3 cornstarch
- 2 water
- 4 rhubarb
- 1 heavy whipping cream
- 2 confectioners' sugar
- 1 miniature marshmallow
- 1 1/2 milk
- 1 vanilla instant pudding mix
- 1/4 flaked coconut
Instructions:
1. In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13 inches x 9 inches x 2 inches baking dish. Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool on a wire rack.
2. In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender. Cool; pour over crust. Chill.
3. In a large mixing bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer.
4. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set. Spread over cream layer; sprinkle with coconut. Cover and refrigerate for 4-5 hours or until set. Remove from the refrigerator 30 minutes before cutting.
Title: Chocolate Mousse Cake (No Bake)
Ingredients:
- 8 butter
- 1/4 mini marshmallows
- 1 1/4 cocoa powder
- 2 flour
- 1 gelatin
- 1/4 water
- 1/2 vanilla
- 1 butter
- 3 powdered sugar
- 1 chocolate chips
- 1/4 butter
- 1/4 milk
- 1/2 white chocolate chips
- 5 butter
- 1 milk
- 1/4
- 2
- 1
Instructions:
1. Get the half batch of pastry cream ready. While it's still warm, stir in marshmallows and melt them well. Cover and freeze.
2. In a blender, mix Oreos with 1/4 butter well until crumbs are moistened. Mixture should be like a paste. Line a 6 inch square dish with plastic wrap or aluminum foil; press moistened Oreos to the bottom of the dish. Pack them tight and freeze.
3. Spread flour over a (preferably medium) saucepan. Cook on medium heat and stir the flour often until it is light brown. Remove from heat and slightly cool.
4. Beat whipping cream, cooked flour, cocoa powder, vanilla, butter, and sugar in a mixing bowl until creamy. Sprinkle gelatin over 3 tablespoons of water and melt in microwave; beat that into the chocolate mixture too. By now, the pastry cream should already be cold and thicker than when you out in the refrigerator. Fold in pastry cream and beat until creamy. If your mixture is not thick, don't worry as it will thicken when you refrigerate it.
5. Pour batter over Oreo crust and freeze.
6. Melt dark chocolate, 1 tablespoon milk, and 5 tablespoon butter in a small bowl in the microwave, and do the same for white chocolate, 2 tablespoon butter, and milk. Take mousse cake out of the freezer.
7. Spread dark chocolate over the surface of the mousse layer (the surface has already hardened a bit, enough to withstand the weight of the icing). While dark chocolate is still wet, swirl in the white chocolate mixture to form a pattern. Freeze for an hour; then transfer to refrigerator. Refrigerate overnight and serve cold.
8. Enjoy!
Title: Rhubarb Fool
Ingredients:
- 2 rhubarb
- 1 water
- 1/2 sugar
- 2 sugar-free raspberry gelatin
- 1 lite evaporated milk
Instructions:
1. Stew rhubarb and sugar and water until soft.
2. Stir in Jello.
3. Chill.
4. Chill evaporated milk in tin.
5. Then whip until.
6. double in bulk.
7. Fold into Jello mixture.
8. Chill and serve.
Title: Maple Praline & Peaches
Ingredients:
- 2 cream cheese
- 2 pecans
- 2
- 1
- 2
Instructions:
1. Stir together cream cheese and 1 tablespoon syrup in small bowl untio smooth. Spread mixture over Rice Cakes, dividing evenly. Top with Peach slices. Drizzle with remaining syrup; sprinkle with pecans.
2. frozen sliced peaches may be substituted for fresh. defrost according to package.
3. Serving size: 1 rice cake with topping.
4. Calories 140, Total Fat 3g.
5. Serves:
Title: Homemade Croissoughnuts (Cronuts)
Ingredients:
- 3/4 milk
- 1 active dry yeast
- 1/3 sugar
- 2 eggs
- 1 vanilla
- 3 1/2 all-purpose flour
- 1 salt
- 1 butter
- 1/2 powdered sugar
- 3 pure maple syrup
- 1 -2 water
Instructions:
1. In a large bowl, stir together the milk and yeast. Stir in the sugar, eggs, and vanilla and mix well. Add a cup of the flour and the salt, then gradually add another 2 1/4 cups of the flour, stirring and then kneading for a few (or several) minutes, until it's smooth and elastic, and still a little tacky.
2. Transfer your dough to a baking sheet and cover with plastic wrap; chill in the refrigerator for 30 minutes.
3. Meanwhile, beat the butter and remaining 1/4 cup flour with an electric mixer for a couple minutes, scraping down the sides of the bowl, until smooth.
4. When the dough has chilled, turn it out onto a lightly floured surface and roll into a rectangle that is about 13 by 18 inches and 1/4-inch thick. Spread the butter evenly over the dough.
5. Fold it as you would fold a letter, in thirds. (Unlike a letter, the dough ends should line up, so that it's folded exactly in thirds.) Cover the dough in plastic wrap and put it back into the fridge for 30 minutes.
6. Pull the dough out and put it back on the countertop, with the open sides to the left and right. Roll it out into another rectangle.
7. Fold the left third over the middle, then the right third over the middle. (This is referred to as a "turn". To keep track of each fold -- or turn -- press your finger into the dough at the edge to make two marks -- you can do this each time you roll and fold so that you know how many times you've done it.) Chill the dough for another 30 minutes.
8. Roll, fold, and refrigerate the dough two more times, so that you've done it four times total. Cover and refrigerate for at an hour, or overnight.
9. Then, roll your dough out to 1- to 2-inch thickness, then cut it into rounds, or rings, or scraps.
10. In a heavy pot (or deep fryer), heat a couple inches of oil to about 350° F, or until it's hot but not smoking, and a scrap of bread sizzles when you dip it inches Cook the doughnuts in batches, without crowding the pot (this can cool down the oil), flipping as necessary until deep golden. Transfer to a baking sheet lined with a paper towel.
11. Meanwhile, whisk together the icing sugar, maple syrup, and enough milk, water, or cream to make a drizzling consistency. Drizzle over the croissoughnuts while they're still warm.
12. Then try not to eat the whole batch.