lumicero/recipes-ing2inst huggingface dataset:
Title: Grape-Nuts Custard in Nanny's Memory
Ingredients:
- 4 sugar
- 3/4 eggs
- 1/2 pure vanilla extract
- 4 salt
- 1 butter
- 1/16
Instructions:
1. Preheat oven to 350.
2. Combine the cereal, salt and milk while preparing the remainder.
3. Grease with butter a 2.5 qt casserole dish.
4. In a small bowl or 2 cup measuring cup combine the eggs, vanilla and sugar. Mix until thoroughly combined and emulsified.
5. Pour the cereal and milk mixture into a mixing bowl and add the egg and sugar mixture. Stir well though do not allow to get overly foamy.
6. Pour into the greased casserole and bake 60 minutes. This is done when a knife inserted halfway from the edge to the middle comes out clean.
7. Do not attempt to overbake, it will appear underdone in the middle. Carry over cooking will handle that. Overcooked and it makes a nice albeit sweet hockey puck!
Title: Valentine's Day Molten Chocolate Cakes for Two (Or More!)
Ingredients:
- 4 unsalted butter
- 2 bittersweet chocolate
- 1 egg
- 1 granulated sugar
- 3 salt
- 1 flour
- 2
Instructions:
1. If making and serving the cakes at once, preheat oven to 425°F Butter two 3/4-cup ceramic ramekins or ovenproof glass custard cups.
2. In double boiler or in the microwave, melt butter with the chocolate, stirring to combine. Remove from heat immediately.
3. In medium bowl, whisk egg and yolk lightly, then add sugar and salt ans whisk until blended and slightly paler and thickened, about 1 minute.
4. Slowly whisk in the melted chocolate, in a stream, then whisk in flour.
5. Divide batter between buttered ramekins.
6. At this point, ramekins can be refrigerated for a day if preparing in advance; cover them loosely with plastic wrap once they're cool.
7. Bake cakes on a baking sheet in preheated oven about 10 minutes if preparing immediately, up to 14 minutes if baking after refrigerating. Go by appearance, rather than time: The cakes should be firm on the outside and dry across the top, but the center 1 inch or so should still be quite wobbly.
8. Remove from oven and let stand 1 minute. Run knife around sides to loosen, then turn them out onto individual serving plates.
9. Sift powdered sugar over them, if desired, and serve with a scoop of vanilla ice cream.
Title: Chocolate Oatmeal Cookies(Cook's Country)
Ingredients:
- 1 3/4 old fashioned oats
- 1 all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 table salt
- 10 unsalted butter
- 1 light brown sugar
- 1 egg
- 1 vanilla extract
- 3 pecans
- 1 walnuts
- 1
Instructions:
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place 1 cup oats in food processor or blender and process until well ground, about 30 seconds. Transfer to large bowl and stir in flour, baking powder, baking soda, and salt.
2. With electric mixer, beat butter and brown sugar together on medium-high speed until well blended and lumps are gone, about 1 minute. Scrape down sides of bowl. Add egg and vanilla and beat until light and fluffy, about 30 seconds. Add melted chocolate and beat until incorporated, about 20 seconds. Add flour mixture and beat on low speed until just incorporated, about 15 seconds. Add remaining 3/4 cup oats, chocolate chips, and nuts and beat on low speed until evenly distributed, about 10 seconds.
3. Roll 2 tablespoons of dough into balls and space 2 inches apart on baking sheets. Bake, rotating and switching position of pans halfway through baking time, until cookies are cracked and set on top but look moist within cracks, 14 to 18 minutes. Cool cookies on baking sheets on wire racks for 5 minutes, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for up to 5 days.).
Title: Simple Oatmeal Cookies or Cowboy Cookies
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 1 cinnamon
- 1/2 salt
- 1 egg
- 1 sugar
- 1/2 shortening
- 1 molasses
- 1/4 milk
- 1 3/4 oatmeal
- 1/2 raisins
- 3/4 sweetened coconut
- 1/2 sweetened coconut
- chocolate chips
Instructions:
1. Preheat oven to 350°.
2. To make Simple Oatmeal Cookies: Mix the flour, baking soda, cinnamon and salt together in a large bowl.
3. Stir in the remaining ingredients.
4. Arrange by teaspoonfuls on unbuttered cookie sheets. Leave about 1 inch in between. They do spread a wee bit. Not too much though.
5. Bake until the edges are brown, about 10-12 minutes.
6. For Cowboy Cookies: Add in coconut and chocolate chips when you add in the rest of the ingredients (Step 3). Drop them by the FULL tablespoon on a cookie sheet. (Might have to "squish" them a bit) Bake for 14-17 minutes or until mostly brown.
Title: Pig Pickin' Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 crushed pineapple
- 1 1/3 vanilla pudding mix
- 1 milk
- 1 banana
- 2 Cool Whip
- 1 coconut
- 12
- 1/2
Instructions:
1. Prepare the yellow cake mix as directed for a 9 X 13 pan.
2. (I sometimes use the liquid reserved from the crushed pineapple as part of the liquid in the cake).
3. Allow the cake to cool completely in the pan.
4. Spread the crushed pineapple evenly over the cake (use good judgement, you don’t want to oversoak the cake).
5. Prepare the pudding mix as directed with the 2 cups of milk, or prepare your own recipe for vanilla pudding.
6. If using a cooked pudding, prepare it ahead and allow it to cool completely before adding to the cake.
7. Spread the pudding evenly over the cake and pineapple.
8. If using, slice the banana and arrange slices evenly over the pudding.
9. Spread the Cool Whip or whipped cream evenly over the top of the cake to frost.
10. Sprinkle with toasted coconut to taste.
11. Keep in the refrigerator.
12. The longer it sets, the better it tastes.
Title: Light Pumpkin Cake
Ingredients:
- 2 flour
- 1 1/3 sugar
- 2 baking powder
- 1 baking soda
- 2 cinnamon
- 1 clove
- 2 canned pumpkin
- 4 1% low-fat milk
- 3/4
Instructions:
1. Beat all ingredients till smooth, pour into a 8x14 pan.
2. Bake 350 for 25-30 minutes.
3. Put a dab of dream whip on each piece of cake when serving.
Title: Malted Fudge Brownie Sundae
Ingredients:
- 1 1/2 dark chocolate
- 1/4 unsalted butter
- 1 vanilla extract
- 3 eggs
- 1 granulated sugar
- 1/2 all-purpose flour
- 1/4 buttermilk
- 3 pecans
- 1/2 dark chocolate
- 7 1/2 water
- 1/2 heavy cream
- 1/2 granulated sugar
- 1/4 unsalted butter
- 1/2
- 2
Instructions:
1. Make the Malted Fudge Brownies. Preheat oven to 350 degrees F.
2. Lightly grease a 9-inch springform pan with removable bottom.
3. Combine chocolate and butter in top of double boiler over barely simmering water, heat, stirring constantly with wooden spoon, until chocolate and butter are melted.Gently whisk until smooth.Remove from heat and stir in vanilla. Cool.
4. slightly.
5. Beat eggs and sugar in mixing bowl until light and lemon colored, using electric mixer at medium speed.
6. Slowly beat in chocolate mixture.
7. Sift together flour and malted milk powder and add to chocolate mixture, 1 tablespoon at a time. Blend in buttermilk. Stir in pecans.
8. Spread batter in prepared pan and smooth surface with rubber spatula.Bake brownies for 25 to 30 minutes or until cake tester or toothpick inserted 2inches away from center comes out with a few moist crumbs clinging to it.
9. Do not over-bake.
10. Cool brownies completely in pan on a wire rack.
11. To make the Chocolate Sauce: Place chocolate in a medium bowl.
12. Combine water,heavy cream and malted milk powder in small saucepan and whisk until.
13. powder dissolves.Cook and stir over medium-high heat.Add sugar and stir until sugar dissolves.
14. Cook mixture until it comes to a gentle boil.Remove pan from heat and slowly pour hot mixture over chopped chocolate.Let stand for 1 minute to melt chocolate.
15. Whisk sauce gently until well blended and smooth.Whisk in butter.
16. Sauce should be used at room temperature.
Title: Fast Apple Crisp
Ingredients:
- 1 granny smith apples
- 5 butter
- 3/4
Instructions:
1. Lightly grease a 9x13 cake pan.
2. Preheat oven to 350 degrees Fahrenheit.
3. Peel and cut about 5 lbs. Granny Smith apples.
4. In separate bowl mix cake mix and butter just to crumble.(May need more or less butter).
5. Put cut apples in cake pan.
6. Top apples with spice topping.
7. Dab of butter on top (5-6 small cuts scattered).
8. Put in oven and bake until topping is golden brown, about 45 minutes to 1 hour.
9. Take out let cool.
10. Top with ice cream if desired.
Title: Carrot Cake (Low Fat)
Ingredients:
- 1 vanilla
- 2 flour
- 2 cinnamon
- 1 baking powder
- 1 baking soda
- 3/4 salt
- 1/4 nutmeg
- 1 clove
- 1 pineapple
- 3 carrots
- 3 sugar
- 3
- 1 1/2
Instructions:
1. Preheat oven to 350F.
2. Line 13 x 9 in. baking pan with foil.
3. Coat with vegetable cooking spray.
4. Combine first seven ingredients in bowl.
5. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth.
6. Beat in dry ingredients until just combined.
7. Stir in carrots.
8. Beat egg whites in small mixer bowl to stiff peaks.
9. Fold into carrot mixture in 2 batches with rubber spatula.
10. Pour batter into pan.
11. Bake 40 min. or until toothpick comes out clean.
12. Cool in pan on wire rack.
13. Invert cake onto wax paper; remove pan and foil.
14. Cut into 16 pieces.
Title: Mocha Fudge Pudding Cake
Ingredients:
- 3/4 sugar
- 1 flour
- 2 baking powder
- 1/4 salt
- 1/4 butter
- 3 milk
- 1/2 vanilla
- 1 sugar
- 1/2 brown sugar
- 1/2 hot water
- 1/4 instant coffee
- 1 butter
- 1
Instructions:
1. Preheat oven to 350 F degrees.
2. Mix first 8 ingredients together in bowl, and place in greased 9x9 baking pan.
3. Mix together 1/2 cup sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Pour mixture on top of the batter in the pan, using a spoon to spread it evenly.
4. In a small bowl, mix together 1 cup hot water, and 1 tablespoon instant coffee. Stir to dissolve coffee. Add 1 tablespoon butter. Stir until butter is completely melted. Pour mixture over the cake batter.
5. Bake for about 45 minutes, or until cake is done (it should spring back when touched).
6. Let cool for about 30 minutes. When ready to serve, cut into squares and spoon some of the chocolate pudding over the top of each serving.
Title: Apple Chocolate Pudding
Ingredients:
- 425 apricots
- 2 apples
- 2 sugar
- 125 lemon juice
- 3/4 butter
- 1 sugar
- 1 1/4 egg
- 1/2 flour
- 1 baking powder
- 1/2 bicarbonate of soda
- 60 cinnamon
- 1/4 chocolate
- 1/4 sultana
- walnuts
- icing sugar
Instructions:
1. Preheat oven to moderate - 180°C.
2. Butter base and sides of a 20cm cake tin and line base with non-stick baking paper.
3. Mix pie-pack fruit with 2 tablespoons of sugar and lemon juice and set aside.
4. Cream butter and sugar until light and fluffy.
5. Add egg and beat well.
6. Sift flour, baking powder,bicarb and cinnamon over top and mix. This forms a very stiff mixture.
7. Stir in fruit mixture (apple or apricot), chocolate, sultanas and nuts. Mix well.
8. Tip mixture into prepared tin and bake in preheated oven for 50-60 minutes or until firm to touch on top.
9. Leave to cool for 5 minutes before inverting on to a serving plate. Dust with sifted icing sugar.
10. Serve with vanilla or brandy custard, ice-cream or lightly whipped cream sweetened with a few drops of vanilla and a little castor sugar.
11. Note: I prefer this served warm, so with the left overs I zapped each individual slice in the microwave for about 15 seconds and it was just right.
12. Note: I also used a 385g can of pie apples as this was all I had on hand and it was perfect.
Title: Chocolate Coconut Brownies (Easy Microwave Fix)
Ingredients:
- 5 self-rising flour
- 1/2 baking soda
- 6 light brown sugar
- 4 cocoa powder
- 4 margarine
- 4 eggs
- 2 milk
- 5
Instructions:
1. Grease & line an 8-9 in square dish. Mix the flour, baking soda, sugar, coconut & cocoa powder in a lrg bowl.
2. Place the margarine in a bowl & microwave on HIGH for 1 minute. Beat into dry ingredients w/eggs + milk (till smooth) & pour into prepared dish.
3. Cook on HIGH for 8 minutes. Allow to stand for 5 minutes & turn out onto a wire rack to cool. Cut into squares to serve.
Title: Coconut Cake
Ingredients:
- 5 eggs
- 1/2 butter
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/2 shortening
- 2 sugar
- 1 vanilla
- 1 buttermilk
- 1 2/3 pecans
- 1/2 cream cheese
- 1 butter
- 1/2 vanilla extract
- 1 salt
- 1/8 powdered sugar
- 4 -5 milk
- 1 -2 pecans
- 1 pecans
- 1/2
Instructions:
1. Separate eggs. Allow egg yolks, egg whites and butter and to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 9" x1 1/2" round baking pans; set pans aside. In a medium bowl, stir together flour, baking soda and salt; set aside.
2. In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy (4 to 5 minutes), scraping sides of bowl occasionally. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla.
3. Alternately add the flour mixture and buttermilk, beating on low speed after each addition just until combined. Stir in the 1 2/3 cups coconut and 1/2 cup chopped pecans.
4. Thoroughly wash beaters. In a medium mixing bowl, beat egg whites on medium to high speed until stiff peaks form (tips stand straight). Gently fold about one-third of the stiffly beaten egg whites into cake batter to lighten it. Fold in remaining egg whites. Pour batter evenly into the prepared pans, spreading evenly.
5. Bake in a preheated 350 degree oven for 22 to 28 minutes or until a wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove layers from pans; cool thoroughly on wire racks.
6. To assemble, place the first cake layer, bottom side up, on a serving plate. Using a flat-bladed spatula, spread about 3/4 cup of the Cream Cheese Frosting over the first cake layer. Sprinkle with 1/2 cup of the coconut and 1/4 cup of the pecans.
7. Add second cake layer, bottom side down. Spread with additional 3/4 cup frosting. Sprinkle with the remaining 1/2 cup of the coconut and the remaining 1/4 cup of the pecans.
8. Add third cake layer, bottom side up. Add a thin coating of frosting to entire cake to seal crumbs, preventing them from mixing with frosting. Beginning with the sides and finishing with the top, evenly spread remaining frosting over cake, swirling and sculpting as you go. Garnish top and sides of cake with additional coconut and chopped pecans.
9. To Make The Cream Cheese Frosting: Cut cream cheese into small pieces (do not soften). In a large mixing bowl, beat the chilled cream cheese pieces, the butter, vanilla and salt with an electric mixer on medium speed until smooth.
10. Gradually add powdered sugar, about 1/2 cup at a time, beating well after each addition. If needed, gradually add 1 to 2 tablespoons milk to reach spreading consistency.
Title: Pumpkin Creme Brulee
Ingredients:
- 1 1/4 vanilla beans
- 1/2 vanilla extract
- 5 sugar
- 6 nutmeg
- 1 solid pack pumpkin
- 1/2 brown sugar
- 2 cinnamon
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Bring the cream to boil in heavy saucepan.
3. Remove from heat.
4. Add the vanilla bean.
5. Let stand 20 minutes, then discard the vanilla bean.
6. Alternatively, add the vanilla extract to the whipping cream and set aside.
7. Whisk together the yolks, 6 tablespoons sugar and nutmeg.
8. Add the pumpkin and orange liqueur and mix until smooth.
9. Whisk in the cream mixture.
10. Divide custard among 6 1/2 cup ramekins.
11. Arrange ramekins in heavy large baking pan.
12. Add enough hot water to pan to come halfway up the sides of ramekins.
13. Bake until sides are set but centers move slightly when shaken, about 20 minutes.
14. Remove from water bath and cool.
15. Refrigerate one hour.
16. Preheat broiler.
17. Sift brown sugar and cinnamon into a small bowl.
18. Sprinkle over custards.
19. Broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds.
20. Serve immediately.
Title: Apple Pie Pudding
Ingredients:
- 2 whole wheat flour
- 2 baking powder
- 1/8 salt
- 3/4 sugar
- 1 egg
- 1 vanilla
- 2 walnuts
- 1 apple
- 1
Instructions:
1. stir together flour, baking powder & salt, set aside.
2. in a large bowl, gradually add sugar to egg, beating well after each addition. stir in vanilla.
3. add cornflakes mixture, mix well.
4. fold in walnuts & apples.
5. spread in 8x8x2 pan, coated with cooking spray.
6. bake at 350°F/175°C about 30 minute cut into wedges & serve warm or cold, with whipped topping if desired.
Title: Honey Jumbles
Ingredients:
- 125 butter
- 3/4 brown sugar
- 1/4 honey
- 1 egg
- 1 1/4 self-raising flour
- 1 plain flour
- 3 ground ginger
- 2 mixed spice
- 1/4 bicarbonate of soda
- 1 icing sugar
- 1 lemon juice
- 1 butter
- 2
Instructions:
1. Beat butter until creamy, add suagr beating until light & fluffy.
2. Mix in honey and egg.
3. Sift flours, spices & soda together, fold into butter mixture.
4. Place mixture into a piping bag fitted with a plain tube, pipe 6cm lengths onto baking paper-lined trays, allowing room for spreading.
5. Bake at 180.C for 12-15 mins, allow to cool before icing.
6. To make icing: Combine icing sugar with lemon juice, butter & colouring until smooth. Spread over biscuits.
Title: Lithuanian Strawberry Torte
Ingredients:
- 1 3/4 sugar
- 1 butter
- 6 margarine
- 2 cake flour
- 1/2 baking powder
- 6 vanilla
- 3 currant jelly
- 1 pecans
- 1/2
- 1
- 1/2
Instructions:
1. In large mixing bowl cream together 1 1/4 cups of the sugar and the butter till very light and fluffy.
2. Add egg yolks, one at a time, beating well after each; continue beating till very fluffy, about 5 minutes.
3. Sift together flour, baking powder, and 1/2 teaspoon salt; stir into creamed mixture.
4. Beat egg whites till soft peaks form; gradually add remaining 1/2 cup sugar, beating to stiff peaks.
5. Fold into creamed mixture.
6. Pour into 3 lightly greased and floured 9 x 1 1/2-inch round baking pans.
7. Bake at 350 till done, about 20 minutes.
8. Cool 10 minutes; remove from pans.
9. Cool on rack.
10. Whip cream and vanilla just to soft peaks.
11. Place a cake layer on serving plate.
12. Spread with currant jelly and then with 1 cup of the whipped cream.
13. Sprinkle with 2 tablespoons pecans.
14. Spread second layer with 1/3 cup of the strawberry preserves, then with 1 cup of the whipped cream; sprinkle with 2 tablespoons pecans.
15. Gently place atop first layer.
16. Carefully top with third layer.
17. Frost top and sides with remaining whipped cream; coat sides with remaining pecans.
18. Using tip of a small spoon, dot top with remaining strawberry preserves.
Title: Sweet Icing - Sugar Free
Ingredients:
- 1 Splenda granular
- 2 1/2 cornstarch
- 6 butter
- 1 margarine
- 1 -2 vanilla extract
- milk
Instructions:
1. Stir all ingredients together, adding milk in small amounts until icing is the desired drizzling consistency.
2. With a teaspoon, drizzle ribbons of icing over tops of cookies.
Title: Mother's Oat Cake
Ingredients:
- 1 3/4 boiling water
- 1 1/2 oatmeal
- 3/4 shortening
- 1 1/2 white sugar
- 1 1/2 brown sugar
- 1 vanilla
- 3 eggs
- 2 flour
- 1 1/2 baking soda
- 3/4 salt
- 1 1/2 cinnamon
- 1/4 nutmeg
Instructions:
1. Mix together Oatmeal and Boiling Water, Let cool 20 minutes.
2. In mixing bowl cream Shortening, White Sugar, Brown Sugar, Vanilla and Eggs.
3. Add Oatmeal mixture.
4. Stir in Flour, Soda, Salt, Cinnamon and Nutmeg.
5. Bake at 350 degrees in a greased 9x13 pan for 50 minutes.
6. Cool cake and top with Caramel Icing.
Title: Blueberry Angel Food Muffins
Ingredients:
- 1 1/2 cream of tartar
- 1 1/4 salt
- 1/2 sugar
- 1 1/2 cake flour
- 1 1/8 pure vanilla extract
- 1 lemon, zest of
- 1 frozen blueberries
- 1 1/2 lemon juice
- 3 confectioners' sugar
- 1
Instructions:
1. Cake: Preheat the oven to 375 degrees F.
2. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
3. Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature.
4. Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.
Title: Apricot Macadamia Biscotti
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 1/4 milk
- 2 all-purpose flour
- 3 baking powder
- 2 salt
- 1/2 white chocolate
- 1
- 2/3
- 12
Instructions:
1. Line 2 rimless baking sheets with parchment paper or grease; set aside.
2. In large bowl, beat in eggs, milk and almond extract. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture. Stir in nuts and apricots.
3. On lightly floured surface, form into four 2-inch wide logs. Place, 3 inches apart, on prepared pans. Bake in top and bottom thirds of 350°F oven, rotating and switching pans halfway through, until light golden and firm, about 22 minutes. Let cool on pans for 10 minutes.
4. Transfer logs to cutting board. Using chef’s knife, cut diagonally into ½ inch wide slices. Stand slices upright, ½ inch apart, on prepared pans; bake in top and bottom thirds of oven, rotating and switching pans halfway through, until dry, about 30 minutes. Transfer to rack; let cool.
5. Dip half of each cookie into chocolate; return to rack and let set. (Make ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.) Makes about 48 cookies.
6. Canadian Living.
Title: One Pan No Bowl Rocky Road Bars
Ingredients:
- 3/4 flour
- 3/4 sugar
- 1/4 cocoa powder
- 1/4 salt
- 3/4 pecans
- 1/2 eggs
- 2 miniature marshmallows
- 2
Instructions:
1. Heat oven to 350°.
2. Put flour, sugar, cocoa, salt, and pecans into ungreased 8-inch square baking pan. Stir with a fork until blended.
3. Add oil and eggs; stir to mix well.
4. With rubber spatula, scrape any ingredients clinging to sides, corners, and bottom of pan into batter.
5. Bake 15 minutes or until top feels firm.
6. Sprinkle with marshmallows and return to oven. Bake 5 minutes longer or until marshmallows have softened.
7. Cool in pan on rack; cut into 16 bars.
Title: Raspberry Ginger Parfaits
Ingredients:
- 4 1/2 raspberries
- 3 crystallized ginger
- 1/3 honey
- 3 granola bars
- 3
Instructions:
1. Simmer 3 cups raspberries, 2 Tbs. ginger, honey, and 2 Tbs. water over medium heat 8 to 10 minutes, or until berries are soft. Strain out seeds.
2. Combine remaining 1 Tbs. ginger and granola bars. Divide remaining raspberries among 6 bowls.
3. Top with 1/2 cup yogurt. Spoon raspberry mixture over top, and sprinkle with granola mixture.
Title: Cream Cheese Cutout Cookies
Ingredients:
- 1 butter
- 8 cream cheese
- 1 1/2 sugar
- 1 egg
- 1 vanilla extract
- 1/2 flour
- 3 1/2 baking powder
- 1
Instructions:
1. In a large mixing bowl, beat together butter, cream cheese and sugar until fluffy. Add egg, vanilla and almond extracts; beat well.
2. In a small bowl, combine flour and baking powder- gradually mix into cream cheese mixture; beat until well-mixed.
3. Divide dough in half; wrap each half in plastic wrap and chill for at least 1 1/2 hours.
4. When dough is done chilling, preheat oven to 375.
5. Roll dough on to lightly floured surface to about 1/8"-1/4" thickness. Cut with cookie cutters. (If desired, sprinkle with colored sugars.) Place on ungreased cookie sheets.
6. Bake at 375 for 8-10 minutes or until edges just slightly golden. Allow to cool 2 minutes before removing to wire racks to cool. If desired, decorate with icing or glaze.
Title: Stewed Dried Apricots
Ingredients:
- 1/2 cold water
- 3 sugar
- 1/4 - 1/3
Instructions:
1. Wash apricots quickly but thoroughly in cold water. Place them in a saucepan.
2. Add water, cover, and allow to soak 2-3 hours.
3. Bring to boil (using the same water), cover, and simmer very gently for 15 minutes or until tender.
4. Just before removing from heat, stir in sugar.
5. Serve warm or cold with cream.