lumicero/recipes-ing2inst huggingface dataset:
Title: Perfect , Never Fail Pastry Crust
Ingredients:
- 5 flour
- 1 baking powder
- 1 salt
- 1 white sugar
- 1 shortening
- 1 egg
- 1 vinegar
- cold water
Instructions:
1. Mix flour, baking powder and salt together. Cut in the Tenderflake.
2. Mix the egg in a one cup measuring cup. Add the vinegar and fill with the ice water to 1 cup.
3. Add the liquid mixture to the flour mixture and incorporate into a ball -- trying to handle the dough as little as possible.
4. Chill for 1 to 2 hours in a fridge.
Title: Kc's Chocolate Zucchini Cake
Ingredients:
- 2 1/2 flour
- 1/2 baking soda
- 1 1/2 baking powder
- 2 salt
- 1 cinnamon
- 1 margarine
- 1/4 sugar
- 2 eggs
- 2 vanilla extract
- 2 orange zest
- 2 zucchini
- 2 milk
- 1/2 powdered sugar
- 1 milk
- 2 buttermilk
- 3 vanilla extract
- 1
Instructions:
1. Combine flour , Cocoa, baking powder, baking soda, salt, and cinnamon. Set aside.
2. Using a mixer, beat butter and sugar until blended. Add eggs one at a time beating well.
3. With a spoon stir in vanilla, orange zest, and zucchini.
4. Stir in dry ingredients and milk a little at a time alternating these into the zucchini mixture.
5. Make the nuts the last addition if desired.
6. Pour into Greased and floured tube or budt pan.
7. Bake @ 350 degrees fahrenheit for 60 minutes or until wooden tooth pick inserted in center of cake comes out clean.
8. Cool thoroughly.
9. Glaze or frost as desired.
10. Glaze.
11. mix 2c powdered sugar, 3 tbl milk, and 1 tsp vanilla until smooth. drizzle over cake.
Title: Cherry-Topped Icebox Cake
Ingredients:
- 20 graham crackers
- 2 milk
- 1 Jello Instant Vanilla Pudding Mix
- 1 3/4 Cool Whip Lite
- 2 cherry pie filling
Instructions:
1. Line a 13x9 inch pan with some of the graham crackers, breaking crackers if necessary.
2. Pour cold milk into bowl.
3. Add pudding mix.
4. With electric mixer at low speed, beat until well blended (1-2 minutes).
5. Let stand 5 minutes; then blend in whipped topping.
6. Spread half of the pudding mixture over crackers.
7. Add another layer of crakers.
8. Spread cherry pie filling over crakers.
9. Chill for 3 hours.
Title: Cape Brandy Pudding
Ingredients:
- 125 boiling water
- 100 dates
- 3 bicarbonate of soda
- 30 butter
- 75 white sugar
- 200 cake flour
- 5 baking powder
- 1 egg
- 50 walnuts
- 125 white sugar
- 125 hot water
- 15 butter
- 30 brandy
- 3 vanilla extract
Instructions:
1. Pour boiling water over dates, set aside to soften.
2. Add bicarb, butter and sugar and blend well.
3. Sift dry ingredients together and fold into the date mixture.
4. Add egg and walnuts and mix.
5. Lightly grease a microwave pan and bake for 5 –6 minutes on 100% power.
6. For the syrup combine sugar, water and butter in a glass bowl and microwave on 100% power for 1 – 2 minutes until boiling point.
7. Stir in vanilla and brandy.
8. Pour hot syrup over warm tart.
9. Serve with cream.
Title: Zucchini Wheat Germ Cookies
Ingredients:
- 1 butter
- 3/4 milk
- 3/4 vanilla
- 1 egg
- 1 whole wheat flour
- 2 wheat germ
- 1 baking powder
- 1 1/2 cinnamon
- 1 1/2 salt
- 1/4 nutmeg
- 1/4 zucchini
- 1 raisins
- 1/4
Instructions:
1. Preheat oven to 375 degrees.
2. Lightly grease cookie sheet. Mix sucanat, butter, milk, vanilla and egg in large bowl. Stir in flour, wheat germ, baking powder, cinnamon, salt and nutmeg. Fold in zucchini raisins, and nuts.
3. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 12 - 15 minutes or until light brown.
Title: Fruit Leather (No Dehydrator Needed)
Ingredients:
- 3 honey
- 1 -2 maple syrup
- 1 lemon juice
Instructions:
1. Preheat oven to its lowest setting (between 150°F and 200°F depending on your oven - anything up to 200°F is fine). Line a baking sheet with parchment or a silicone baking sheet (Silpat). Spray lightly with non-stick cooking spray.
2. Puree the fruit in blender or food processor with sweetener, lemon juice and flavoring(s) until smooth. Pour puree onto prepared baking sheet and tilt pan to form as thin and even a layer as possible. Bake in preheated oven 2-8 hours, until the fruit is just barely tacky to the touch and peels off the sheet easily.
Title: Chocolate Glazed Angel Food Cake
Ingredients:
- 2 cake flour
- 1 1/3 kosher salt
- 1 1/2 cream of tartar
- 3/4 pure vanilla extract
- 1 1/2 heavy cream
- 1 heavy cream
- 1/2
- 3/4
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.
3. Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate.
4. Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.
5. For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.
Title: Banana Wafer Pudding
Ingredients:
- 4 bananas
- 1 vanilla instant pudding mix
- 4 graham crackers
- 1 Cool Whip
- 32 maraschino cherry
- walnuts
Instructions:
1. Prepare pudding as indicated on box.
2. Make a layer of the wafer cookies and graham crackers in the bottom.
3. of the bowl or pan, then add some sliced Bananas.( If using a see.
4. through bowl make sure to layer so it will look nice).
5. Add a layer of vanilla pudding.then on top of pudding add a thin layer of cool whip on top of that ad a little cherry juice.
6. Now continue this.
7. Wafers,Crackers,Bananas,Pudding,Cool Whip And juice until you reach the top.
8. At the top do not add cherry juice, instead top with remainin cool whip.
9. Crush about 2 vanilla wafer cookies and crush 1 whole graham cracker.
10. sprinkle this on top of the cool whip, Add nuts(opt)top with one cherry, cover and chill.
11. TIP: The more wafers and crackers used the better the pudding.
Title: Chocolate Grand Marnier Mousse
Ingredients:
- 8 eggs
- 1/4 sugar
- 4 Grand Marnier
- 1/2
- 2
- 1
Instructions:
1. In a small saucepan, melt chocolate and orange juice over low heat.
2. With a mixer, beat yolks, sugar and liqueur until lemon coloured. Beating on high, add the chocolate.
3. With clean beaters, beat egg whites until soft peaks. Whip whipping cream until soft peaks appear.
4. Gently fold the whipping cream into the chocolate. Fold in the egg whites.
5. Chill at least 2 hours.
6. Garnishing Options: Drizzle with chocolate syrup/or sauce, chocolate curls or sprinkles, fresh whipping cream, sprigs of fresh mint.
Title: Linzer Augen (Linzer Eyes Aka Linzer Tarts or Linzer Cookies)
Ingredients:
- 1 unsalted butter
- 8 granulated sugar
- 1/2 lemon zest
- 1 vanilla extract
- 1 all-purpose flour
- 3/4 ground cinnamon
- 1/4 salt
- 1 confectioners' sugar
- 1/2
- 1/4
- 1/4 - 1/2
Instructions:
1. Finely grind the almonds in a food processor, using short pulses. (It may help to put some of the granulated sugar you will be using in with the nuts as you are pulsing them. The sugar will absorb some of the oil that is produced helping to prevent it from becoming almond paste.).
2. In a large bowl, beat the butter on high speed with an electric mixer until fluffy and pale. Add the granulated sugar and continue beating until combined. Reduce the speed to low. Add the egg yolk, lemon zest, vanilla and almond extracts and beat until blended.
3. Sift together the flour, cinnamon and salt into another bowl. Add the ground almonds and stir to blend.
4. Add the flour mixture to the butter mixture and beat on low speed or stir with a spoon until blended. The dough should be soft.
5. Turn the dough out onto a clean work surface. Divide the dough into four equal portions and wrap each in plastic wrap. Refrigerate until chilled, about 1 hour.
6. Preheat oven to 350°F Lightly grease 2 baking sheets or line with parchment paper.
7. Remove 1 portion of the dough at a time from the refrigerator. Place dough between 2 sheets of waxed paper and roll out 1/4 inch thick.
8. Using a cookie cutter or glass about 2 1/2 inches in diameter, cut out the cookies. Using a 1 1/4-inch cutter, cut a hole in the center of only half of the cookies.
9. Repeat with the remaining portions of dough, then re-roll the dough scraps as needed to make 24 cutouts total, cutting holes in half of them.
10. If the dough becomes sticky, wrap it in plastic wrap and freeze for 10 minutes before rolling out.
11. Using a thin spatula, carefully transfer the cookies to the prepared baking sheets. Bake until the cookies are firm to the touch, about 12 minutes.
12. Transfer the baking sheets to wire racks. Loosen the cookies with the spatula, but leave the cookies on the sheets until thoroughly cooled.
13. To assemble, spread the solid cookies with a thin layer (about 1 tsp.) of preserves to within about 1/4 inch of the edges. Top the solid cookies with the cutout cookies.
14. Dust the cookies generously with confectioners’ sugar and fill the hole with more jam.
Title: Lemon Layer Cake With Lemon Cream Frosting
Ingredients:
- 2 cake flour
- 3/4 baking soda
- 1/4 salt
- 1/2 fresh lemon juice
- 2 1/2 unsalted butter
- 1/2 granulated sugar
- 1 eggs
- 2 heavy cream
- 1 confectioners' sugar
- 1/2 fresh lemon juice
- 1/2 fresh lemon zest
- 2 sugar
- 1/2 eggs
- 3 unsalted butter
- 6
Instructions:
1. Preheat oven to 375*F.
2. Butter 2 8-inch round cake pans and line with parchment paper.
3. Butter paper, dust with flour, knocking out the excess.
4. Sift together flour, baking soda, and salt.
5. Stir together milk and lemon juice (mixture will curdle)> Beat butter in a large bowl with an electric mixer until creamy.
6. Gradually add sugar, beating until pale and fluffy.
7. Add eggs 1 at a time, beating well after each addition.
8. Alternately add flour and milk mixtures in batches, beginning and ending with flour, mixing at low speed until just combined.
9. Divide batter between pans, smoothing tops.
10. Bake in middle of oven for about 20 minutes.
11. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
12. To make Lemon Curd; whisk together juice, zest, sugar, and eggs in a 2 quart heavy saucepan.
13. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
14. Transfer to a bowl and chill, it's surface covered with plastic wrap until cold, at least 1 hour.
15. To make frosting, beat cream and confectioners sugar with cleaned beaters until it just holds stiff peaks.
16. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
17. To assemble cake; put 1 cake layer, rounded side up, on a cake plate and spread with one fourth of frosting.
18. Top with second layer, rounded side up and spread top and sides with remaining frosting.
19. Decorate with Candied Violets if desired.
20. Note: Cake can be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting).
21. Let stand at room temperature 30 minutes before serving.
Title: Chocolate and Croissant Bread Pudding
Ingredients:
- 4 eggs
- 1/2 sugar
- 4 vanilla
- 1/4 heavy cream
- 1
- 2
- 1
Instructions:
1. Dice croissants.Divide evenly between 4 ovenproof baking dishes.
2. Divide chocolate evenly.
3. In mixing bowl beat eggs until light and frothy.
4. Add sugar.
5. Beat for 3 minutes.
6. Add vanilla,cream and milk,mixing well.
7. Divide evenly in dishes.
8. Place baking dishes into large pan with 1/2inch hot water to creat a bath. Bake 350 degrees for 35 minutes until custard is firm.
9. Serve hot from oven.
10. Or cool,refrigerate and serve cold with dusting of powder sugar.
Title: Turtle Cookies
Ingredients:
- 1 1/2 flour
- 1/4 baking soda
- 1/4 salt
- 1/2 butter
- 1/2 brown sugar
- 1 egg
- 1/4 vanilla
- pecan halves
Instructions:
1. Sift together dry ingredients.
2. Cream butter and brown sugar; add egg yolk.
3. Blend in vanilla and mix well.
4. Gradually add dry ingredients and blend.
5. Arrange pecans in groups of 3 on greased cookie sheet (1 for the head and 2 for the flippers).
6. Mold dough into balls and dip bottoms in unbeaten egg white.
7. Place on the pecans as the turtle body.
8. Bake at 350 degrees for 10-12 minutes.
9. Cool.
10. Frost with chocolate frosting (your favorite recipe or canned).
Title: Cake Mix Sugar Cookies
Ingredients:
- 1 butter
- 3/4 egg
- 1 milk
- 2
Instructions:
1. In a large bowl mix cake mix, butter, egg and milk.
2. Do not over mix.
3. Shape dough in a ball.
4. Chill for 2 hours.
5. Roll 1/8 inch on a floured surface.
6. Cut out with a floured cookie cutters.
7. Place 2 inchs apart on a cookie sheet that has been very lightly sprayed with cooking spray.
8. Bake at 375 degrees for 6-10 minutes or until edges are lightly browned.
9. Cool slightly.
10. Move to rack to cool fully.
11. Store in airtight container.
Title: Coconut Bread
Ingredients:
- 4 eggs
- 2 sugar
- 1 flour
- 3 salt
- 1/2 baking powder
- 1/2 baking soda
- 1/2 buttermilk
- 1 coconut
- 2 walnuts
- 1 butter
- 1 water
- 1 sugar
- 1/2
- 1
Instructions:
1. Preheat oven to 325.
2. For the bread, mix the dry ingredients together in a bowl.
3. Mix the wet ingredients in a separate bowl. In place of buttermilk, you can mix 1 Tbsp vinegar with 1 cup milk and let it sit 5 minutes before using.
4. Combine the wet and dry ingredients together.
5. Pour into 1 loaf pan.
6. Bake 40 minutes (I always increase the time 5-10 minutes).
7. While the bread is baking, make the topping.
8. Combine butter, water and sugar into a sauce pan.
9. Boil to make a syrup (it didn't say how long, and since I've never made the topping, I don't know either!).
10. Add the flavoring at the end.
11. When the bread is finished baking, make slits in the top.
12. Drizzle syrup over the top to soak inches.
Title: Soft Sugar Cookies
Ingredients:
- 1 butter
- 3 margarine
- 2 eggs
- 1 baking powder
- 3 1/2 sugar
- 1 1/2 flour
- vanilla extract
Instructions:
1. Cream margarine and sugar; add eggs and vanilla. Bled well. Add powder and flour. Mix thoroughly.
2. Chill dough for 1 day.
3. Roll out and cut into your favorite shapes.
4. Bake 7 to 10 mintures at 350 deegrees. Cool and decorate with your favorite icing.
Title: Strawberry Tiramisu
Ingredients:
- 16 mascarpone cheese
- 3/4 confectioners' sugar
- 7 marsala
- 1 strawberry
- 3/4 boiling water
- 2 granulated sugar
- 2 1/2 ladyfingers
- 1 chocolate
- 1
Instructions:
1. Blend mascarpone, confectioner's sugar and 5 tbsp Marsala in food processor until smooth.
2. Hull strawberries (I use a melon baller to hull the berries and an egg slicer to slice them) and slice half of them. Cut remaining berries in half.
3. Combine boiling water, expresso, sugar and remaining Marsala in a bowl large enough to dip ladyfingers.
4. Quickly dip ladyfinger in above mixture and turn to coat (Do not soak. You will not have enough coffee mixture to do all of the ladyfingers).
5. Place ladyfinger in 8x8 glass baking dish and continue until bottom is covered (trim to fit if necessary).
6. Spread 2/3 of mascarpone over biscuits
7. Cover mascarpone with sliced berries.
8. Add another layer of dipped ladyfingers.
9. Spread remaining mascarpone.
10. Sprinkle with grated chocolate.
11. Arrange halved berries over the top.
12. Refrigerate for at least 4 hours before serving.
Title: Lemon Pound Cake With Chambord Glaze
Ingredients:
- 2 sugar
- 2 1/2 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 sugar
- 3/4 butter
- 3 eggs
- 1 1/2 lemon rind
- 1/4 fresh lemon juice
- 1 1/2 vanilla extract
- 3/4 fat-free buttermilk
- 2 Chambord raspberry liquor
- 3/4 powdered sugar
- 2 1/2 Chambord raspberry liquor
- 1 fresh lemon juice
- 1 butter
Instructions:
1. Preheat oven to 350°.
2. Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
3. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
4. Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes).
5. Add eggs, 1 at a time, beating well after each addition.
6. Add rind, 1/4 cup juice, and vanilla; beat until combined.
7. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).
8. Spoon batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
9. Cool in pan 10 minutes on a wire rack.
10. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate.
11. Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.
12. GLAZE: Combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth.
13. Drizzle slowly over warm cake.
14. Cool completely.
Title: Ricciarelli
Ingredients:
- 1 1/2 almond paste
- 12 vanilla extract
- 1 baking powder
- 1/2 kosher salt
- 1/2
- 1/4
Instructions:
1. Grind almonds in a food processor or blender.
2. Put almond paste in your stand-up mixer. On low speed, slowly break up the paste.
3. Add the ground almonds, mix on medium for 3 minutes until ingredients are integrated.
4. Add egg white, continue mixing for another 2 minutes to make a stiff dough.
5. Finally add vanilla, baking powder and salt. Blend until ingredients are mixed.
6. Divide dough into 3 or 4 pieces. Roll each piece on a lightly floured surface. You want each roll to be about 1 inch in diameter. Wrap each roll in plastic wrap and refrigerate for an hour to firm up dough.(You can keep an roll or two of dough in the refrigerator for several days, or even in the freezer for longer, and then you can make fresh cookies whenever you want.).
7. Preheat oven to 300. Line a baking sheet with parchment paper. Slice into rounds between 1/2 inch and 1 inch thick and lay rounds on parchment-paper-covered baking sheet.
8. On upper rack of oven, bake for 6-8 minutes, then rotate pan and cook another 6-8 minutes. Cookies should be golden when done. Transfer to a cooling rack. Sprinkle the little cuties with powdered sugar when cooled and ready to serve.
Title: Mississippi Mud Cake
Ingredients:
- 1 butter
- 2 sugar
- 1/2 eggs
- 4 vanilla
- 1 salt
- 1/8 flour
- 1 1/2 pecans
- 1 1/2 miniature marshmallows
- 1 powdered sugar
- 1 milk
- 1/2 butter
- 1/4
- 1/3
Instructions:
1. Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and pecans. Pour batter into a greased and floured 15x10 jellyroll pan.
2. Bake at 350º for 20 to 25 minutes or until a wooden toothpick inserted in middle of cake coumes out clean. Remove from oven, top warm cake with marshmallows and return to oven for 5 more minutes.
3. For the frosting, combine all ingredients with a mixer until well mixed.
4. Drizzle chocolate frosting over warm cake.
5. Cool completely.
Title: Vanilla Bean Spice Sugar Cookies
Ingredients:
- 1 vanilla bean
- 3/4 butter
- 3/4 egg
- 1 vanilla extract
- 1/2 all-purpose flour
- 2 1/4 salt
- 1/4 cinnamon
- 1/2 ground ginger
- 1/8 nutmeg
- 1/8 white chocolate chips
- 1 shortening
- white sugar
Instructions:
1. Cut vanilla bean in half lengthwise.
2. Carefully scrape out seeds, using a small sharp knife.
3. Set seeds aside.
4. Beat butter in a large mixing bowl at medium speed of an electric mixer until creamy.
5. Gradually add vanilla sugar and vanilla bean seeds, beating until light and fluffy.
6. Add egg and vanilla extract, mixing well.
7. Combine flour,spices and salt,gradually add to butter mixture, beating until smooth.
8. Divide dough into four.
9. Wrap each in plastic wrap, and chill 1 hour.
10. Roll each dough to 1/4" thickness on a lightly floured surface.
11. Cut with 3" and 4" your favorite cookie cutters.
12. Place on lightly greased cookie sheets.
13. Bake at 350° for 8 to 10 minutes or until edges of cookies are lightly browned.
14. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.
15. Combine 1/2 cup white chocolate morsels and 1 tablespoon shortening in a 1-cup glass measure.
16. Melt morsels according to package directions.
17. Place cookies on a wire rack over wax paper.
18. Pour or spread white chocolate mixture over each cookie, tilting cookie to coat completely.
19. Sprinkle cookies with sparkling sugar.
20. Let stand until frosting hardens.
21. Repeat procedure with remaining white morsels, shortening, and sugar until all cookies are decorated.
Title: Chocolate Bundles
Ingredients:
- 1 frozen puff pastry
- 6 walnuts
- 1/4 powdered sugar
Instructions:
1. Thaw pastry 30 minutes.
2. Preheat oven to 425°F.
3. On a floured surface, roll pastry to a 12-inch square, cut into four 6-inch squares.
4. Place 1/4 cup chips and 1 tbsp walnuts in the center of each square.
5. Bring pastry corners together, just above the filling twist and turn.
6. Fan out corners.
7. Bake on an ungreased cookie sheet 10- 15 minutes or until golden brown.
8. Let stand 10 minutes, sprinkle with sugar and serve.
Title: Blueberry Charlotte
Ingredients:
- 1 gelatin
- 1 cold water
- 1/4 sugar
- 1/4 Amaretto
- 1/2 blueberries
- 1 Cool Whip
- 2
Instructions:
1. Slice jelly roll into 1/2 inch slices.
2. In a large glass bowl or mould, carefully arrange slices flat against bottom and sides of the bowl, leaving no spaces and extending one row slightly above the rim of the bowl.
3. Set aside.
4. In a seperate glass bowl, sprinkle gelatin over cold water and let soften for five minutes.
5. Add lemonade and mix well.
6. Add half the sugar to the gelatin mixture and stir until completely dissolved.
7. Meanwhile beat whipping cream with remaining sugar until stiff.
8. Incorporate blueberries into gelatin mixture and fold entirely into whipped cream.
9. Spoon into jellyroll lined dish.
10. Refrigerate over night.
11. Loosen from bowl and invert on serving plate.
12. Slice and serve.
13. A blueberry sauce can be served as an accompaniment.
Title: Chinese Orange Donut Holes
Ingredients:
- 1 orange
- 2 granulated sugar
- 1/4 ground cinnamon
- 1
Instructions:
1. Place zest, sugar and cinnamon in a paper bag and shake to combine.
2. Place oil in a deep pan until it comes about halfway up the side of the pan. Heat oil to 350 degrees Fahrenheit.
3. Slice biscuit dough in quarters and roll into balls to form 24 donut holes.
4. Working in batches, place donut holes in hot oil and fry until golden, about 6 to 8 minutes.
5. Transfer hot donuts to the paper bag and shake to coat with orange sugar. Serve immediately.