lumicero/recipes-ing2inst huggingface dataset:
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking soda
- 1 salt
- 1 cinnamon
- 2 sugar
- 3 carrots
- 1 crushed pineapple
- 1 eggs
- 4 vanilla
- 1 cream cheese
- 1 butter
- 1/2 margarine
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Cake:.
2. Preheat oven to 350 degrees.
3. Prepare three 8 or 9 inch cake pans by oiling the bottom of the pans only and lining them with parchment paper cut to fit the bottom of the pans.
4. In large mixing bowl combine all cake ingredients and beat for 2 minutes.
5. Pour batter into prepared pans and bake about 30 minutes or until cake tests done with toothpick.
6. Cool in pans for 10 minutes; run a knife around the sides of the pans to loosen cake and turn out onto cooling rack to finish cooling.
7. Frosting:.
8. In medium mixing bowl combine all frosting ingredients and beat until light and fluffy.
9. Spread between layers and on top and sides of cake.
Title: Apple Pudding
Ingredients:
- 6 apples
- 1 sugar
- 4 flour
- 1 vanilla
- 2 eggs
- 1 1/2 baking powder
Instructions:
1. Slice apples into baking dish.
2. Mix other ingredients well and pour over apples.
3. Bake at 350 degrees for 30 minutes or until brown.
Title: Peanut Butter and Chocolate Melt Away Cake
Ingredients:
- 1 butter
- 1/4 water
- 1 buttermilk
- 1/2 eggs
- 2 sugar
- 2 all-purpose flour
- 2 baking soda
- 1 vanilla
- 1 peanut butter
- 3/4 butter
- 1 buttermilk
- 1/4 vanilla
- 1/2 powdered sugar
- 6
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine butter, cocoa, water, buttermilk, and eggs in a pan.
3. Cook over low heat until bubbly.
4. Add flour, sugar, baking soda, and vanilla.
5. Mix well.
6. Pour into nonstick 11x13-inch cake pan or Lady Ann cake pan.
7. Bake for 30 minutes.
8. Mix the oil and peanut butter together and spread over warm cake.
9. Chill thoroughly.
10. Make icing by combining cocoa and butter in pan.
11. Cook until bubbly.
12. Add the remaining ingredients.
13. Mix until spreading consistency.
Title: Date Filling for Hamentaschen
Ingredients:
- 1/4 walnuts
- 2 pitted dates
- 1/2 sultana raisin
- 1 lemon rind
- 1/2 cinnamon
Instructions:
1. Pulse dates, raisins, rind and cinnamon in a food processor until minced finely.
2. Add nuts and pulse 1-2 times.
Title: S’mores Quesadilla
Ingredients:
- 1 tortilla
- 2 graham cracker crumbs
- 1 -2 marshmallows
- 3 -4 chocolate chips
- 1
Instructions:
1. Spread chocolate hazelnut spread on tortilla and sprinkle graham cracker crumbs.
2. Top with remaining ingredients on one half of the tortilla.
3. Fold the tortilla over in half and transfer to a sprayed skillet over medium-high heat.
4. Allow to cook 3-4 minutes until golden brown, flipping to cook both sides.
5. Allow to cool slightly before cutting into wedges.
Title: Brown Sugar Cookies
Ingredients:
- 1 shortening
- 2 light brown sugar
- 2 eggs
- 2 water
- 2 vanilla
- 3 1/2 flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
Instructions:
1. Cream shortening and sugar; add eggs, water and vanilla.
2. Sift dry ingredients and mix well.
3. We take little balls of dough and mash down with fork; or you can roll it out and cut with cookie cutter.
4. Bake 8 to 10 minutes at 350°.
5. A vanilla or caramel icing is good; or sprinkle brown sugar or coconut on top before baking.
Title: Mom's Cranberry Cookies
Ingredients:
- 1 1/4 shortening
- 2/3 sugar
- 1 brown sugar
- 2 eggs
- 1 1/2 vanilla
- 1/2 flour
- 3 3/4 baking powder
- 1 salt
- 1 baking soda
- 1/4 fresh cranberries
- 2
Instructions:
1. Combine sifted flour, salt, baking powder and baking soda in one bowl.
2. Set aside.
3. Cream together shortening and sugars in another large bowl.
4. Add beaten eggs, vanilla and nuts.
5. Gradually add flour mixture from the first bowl.
6. Work in chopped cranberries.
7. Divide mixture and roll into 3 logs approximately 1 1/2-2 inches in diameter.
8. Add a few drops of water if necessary for cohesion.
9. Wrap each in plastic wrap and freeze.
10. To bake, preheat oven to 375 degrees.
11. Unwrap and thaw logs slightly.
12. Cut into 1/4 inch slices.
13. Bake on lightly greased cookie sheet for 10-12 minutes.
14. Cool on a rack.
Title: Microwave Chocolate Oatmeal Cake
Ingredients:
- 1 butter
- 1 1/3 oatmeal
- 1/2 flour
- 1 brown sugar
- 1/2 eggs
- 2 vanilla
- 1 chocolate chips
- 1
Instructions:
1. Mix all ingredients but the chocolate chips in a bowl and beat 3 minutes on medium speed.
2. Stir in 1 cup chocolate chips.
3. Spread the batter into an 8 inch glass dish (or other microwave dish).
4. Cover with waxed paper.
5. Microwave at high for 8 to 9 minutes or until the top looks dry.
6. If you don't have a part that rotates the dish then you need to rotate the dish a 1/4 turn after 4 minutes.
7. Take the dish out of the microwave, take off the waxed paper, and sprinkle the rest of the chips on the top of the cake.
8. Let them stand for 5-10 minutes or until they are melted.
9. Spread them over the top of the cake.
10. Let it cool and then cut it into squares.
Title: Easy Chocolate Cherry Cake
Ingredients:
- 1 eggs
- 3 cocoa powder
- 2 cherry pie filling
- 1 cherry brandy
- 19 sweet butter
- 1/2
- 1/4
- 3/4
- 2
Instructions:
1. Mix cake mix with cocoa, beaten eggs, almond flavouring, melted chips and oil. Use a two cup glass measure to melt the chips and oil. Add cherry brandy if using. Fold in cherry pie filling. Turn into greased bundt pan.
2. Bake 350 degrees for 55 minutes. The residue heat will finish the cooking. Cool, turn out onto a plate and glaze.
3. Glaze:
4. 3/4 cup semi-sweet chocolate chips.
5. 2 tbsp butter.
6. 2 tbsp table cream.
7. Microwave on medium the chips, butter, and milk until melted . Stir in 1/2 cup icing sugar ( optional ) Cool and pour over cake. I use the same two cup Pyrex measuring cup to melt the chips & oil to put into the cake, and save it unwashed to make the glaze. No point in wasting a bit of chocolate! One time I made it, I used a bit more cherries ( almost 1/2 can more ) and it was the best one yet! After I glazed it and let it cool, I dribbled some of the cherry goo over the glaze to keep it moist- went over huge in my home!
8. This cake is best made the day before to allow the flavours to get happy!
Title: Popcorn Fluff Bars
Ingredients:
- 1 marshmallow cream
- 1/4 butter
- 8 margarine
Instructions:
1. Grease 9x9 in baking pan and set aside.
2. Combine marshmallow fluff and butter in microwave safe dise and cook 2 min on high.
3. Stir and cook 1 min more (can do this on the stove top too).
4. Stir in pocorn.
5. Using a spatula or waxed paper press mixture into pan.
6. Let cool and cut into bars.
Title: Healthy Lemon Pie
Ingredients:
- 8 reduced fat graham cracker crust
- 4 reduced-fat cream cheese
- 1 fat free cream cheese
- 1 vanilla
- 1 lemon zest
- sugar-free lemon gelatin
Instructions:
1. Combine all ingredients (except crust) in a mixing bowl.
2. Use mixer to blend ingredients until smooth.
3. Pour mixture into crust.
4. Refrigerate for at least 4 hours (or desired consistency).
Title: Papaya-Berry Yogurt Parfaits
Ingredients:
- 3 honey
- 5 lemon zest
- 1 1/2 fresh ginger
- 1 papaya
- 1 fresh blackberries
- 1 fresh raspberries
- 1 of fresh mint
- 1/4 granola cereal
- 1/2
Instructions:
1. In a small bowl combine yogurt, 3 tablespoons honey and zest; set aside.
2. Using the large holes of a box grater, grate the ginger (no need to peel) into a small bowl.
3. Squeeze ginger through a fine-meshed sieve or strainer placed over a meduim bowl to get a total of 1 tablespoon ginger juice.
4. Disgard pulp.
5. To the bowl with the juice, add remaining 2 tablespoons honey and lemon juice; whisk to combine.
6. Add papaya, blackberries and raspberries and toss gently to coat.
7. To serve, spoon half the fruit and juices among six 8-oz tall glasses.
8. Sprinkle chopped mint over the fruit.
9. Top with half the yogurt mixture and half the granola.
10. Layer with the remaining fruit, yogurt and granola.
11. Garnish with mint sprigs.
Title: White Chocolate Mousse Torte With Oreo Cookie Crust
Ingredients:
- 24 unsalted butter
- 1/4 white chocolate
- 3/4 unflavored gelatin
- 8 water
- 1 vanilla extract
- 3
- 1
- 1/4
- 1
Instructions:
1. Crust:
2. Butter 10" springform pan.
3. Finely grind cookies in food processor; add melted butter and blend until combined. Press crust mixture into the bottom of prepared pan.
4. Bring cream to a simmer in a heavy medium saucepan. Reduce heat to low; add chocolate and whisk until melted and smooth. Pour chocolate mixture over crust. Chill.
5. Filling:
6. Combine white chocolate and 1 cup cream in top of double boiller. Stir over simmering water until melted and smooth. Remove from over water. Cool to barely lukewarm.
7. Sprinkle gelatin over 1/4 cup water in heavy small saucepan. Let stand 5 minutes to soften. Stir over low heat until gelatin dissolves. Pour into large bowl.
8. Add 2 remaining cups cream and vanilla; stir to combine.
9. Beat cream-gelatin mixture to soft peaks; fold in white chocolate mixture. Pour into crust.
10. Refrigerate until filling is set, at least 6 hours or overnight.
11. Run a small, sharp knife around pan sides to loosen torte. Release pan sides.
12. Sprinkle top with chopped cookies.
Title: Confetti Chocolate Pretzels
Ingredients:
- 6
- 26
- 2
Instructions:
1. PLACE chocolate in 1-cup glass measuring cup; microwave as directed on package. Let stand 5 minute to cool.
2. DIP pretzels halfway into chocolate, tilting cup to evenly coat each pretzel. Scrape off excess chocolate. Holding pretzels over plate, immediately sprinkle with cereal. Place on waxed paper-lined tray. Refrigerate 15 minute or until set.
3. VARIATIONS:
4. Peanutty Chocolate Pretzels
5. Coat pretzels with chocolate. Substitute 2-1/2 cups finely chopped PLANTERS Dry Roasted Peanuts for POST Fruity PEBBLES Cereal.
6. OREO White Chocolate Pretzels
7. Substitute 6 oz. BAKER'S Premium White Chocolate for semi-sweet chocolate. Sprinkle coated pretzels with 8 OREO Chocolate Sandwich Cookies, finely crushed.
8. OREO Chocolate Peanut Butter Pretzels.
9. Stir 3 tablespoons peanut butter into chocolate after melting. Coat pretzels with chocolate mixture as directed. Sprinkle coated pretzels with 8 OREO Chocolate Sandwich Cookies, finely crushed.
10. OREO Chocolate Pretzels.
11. Coat pretzels with chocolate. Substitute 8 OREO Chocolate Sandwich Cookies, finely crushed, for POST Fruity PEBBLES Cereal.
12. Double Peanut Butter Pretzels.
13. Substitute 6 oz. BAKER'S Premium White Chocolate for semi-sweet chocolate. Stir 3 tablespoons peanut butter into chocolate after melting. Coat pretzels with chocolate mixture as directed. Sprinkle coated pretzels with 8 NUTTER BUTTER Peanut Butter Sandwich Cookies, finely crushed.
Title: Irish Sticky Pudding
Ingredients:
- 5 unsalted butter
- 1/2 dates
- 3/4 baking soda
- 2/3 boiling water
- 1 unbleached all-purpose flour
- 1/4 dark brown sugar
- 1/3 light molasses
- 1 vanilla extract
- 1/8 salt
- 1 egg
- 1/3 light brown sugar
- 3 unsalted butter
- 3 heavy cream
- 1 salt
Instructions:
1. PUDDING:
2. Preheat oven to 325 degrees F. Butter inside of baking dish. Combine dates, baking soda, and 2/3 cup boiling water in a medium size bowl. In a standing mixer fitted with paddle attachment, add dark brown sugar and 5 tablespoons of softened butter. Mix together on medium low (until just mixed) for about 1 minute. Add molasses and vanilla until just combined. Add the date mixture until just combined. In the buttered baking dish evenly distribute the mixture. Bake about 35 minutes. Insert a butter knife into center to check for doneness. Knife should come out clean.
3. TO MAKE TOFFEE SAUCE:
4. Melt the butter in a medium sauce pan over medium heat. Whisk in light brown sugar. Cook until instant-read thermometer reaches 250 degrees. Slowly whisk in cream and salt and bring to simmer. Remove from heat and place in a glass bowl. Cover with plastic wrap.
5. TO SERVE:
6. Let pudding cool. Cut the pudding into squares and add to individual serving plates. Pour the warm toffee sauce over each pudding (NOTE: Toffee Sauce can be microwaved for a few seconds to reheat, if desired).
7. Serve with a teaspoon of Irish whiskey over the pudding and a scoop of vanilla bean ice cream. For a spectacular presentation, light pudding at the table. BE CAREFUL NOT TO SINGE THE GUEST.
Title: Deceptively Delicious Yellow Cake
Ingredients:
- 18 canned pumpkin puree
- 1 water
- 1/4 eggs
- 2 nonfat yogurt
- 2
- 1
- 6
Instructions:
1. Preheat oven to 350. Spray your cakepan with non-stick spray.
2. Combine all ingredients in a large mixing bowl. Beat until smooth, 1 to 2 minutes.
3. Pour batter into the cake pan. Bake about 20 minutes, until a toothpick inserted into the middle comes out clean.
4. Chocolate cake variation: Use a chocolate cake mix with plain or vanilla yogurt.
Title: Chocolate Truffle Cake
Ingredients:
- 3 plain flour
- 5 self raising flour
- 3 1/2 cocoa powder
- 6 unsalted butter
- 12 vanilla extract
- 1 eggs
- 3 sour cream
- 75 milk
- 175 dark chocolate
- 5 unsalted butter
- 2 1/2 dark chocolate
- 3 white chocolate
- 2
Instructions:
1. Preheat the oven to 350°F/180°C/ gas mark 4 and prepare the cake tin: using a tin measuring 8 inches (20cm)in diameter, 3 inches (7.5cm) deep, lightly oil the cake tin, line the base and sides with baking parchment and oil again, dust the sides with 1 tablespoon each of flour and sugar (this additional flour/sugar is extra to the quantities listed above).
2. In a large bowl, beat the butter, sugar and vanilla extract together with an electric whisk for at least 5 minutes - so that it is light and creamy; add the eggs, beating the mix well as you add each egg; beat in the soured cream and milk - it may look curdled, but don't worry this is fine!
3. Sieve flours and cocoa together in a separate bowl then sprinkle half over the cake mix; fold in with a metal spoon; sprinkle and fold in the second half.
4. Gently spoon the cake mix into the cake tin and make a shallow hollow in the middle with the back of the spoon: bake on the middle shelf for 50 minutes then cover with a double layer of wet baking parchment (to stop the top of the cake overbrowning) and continue cooking for another 10-15 minutes - the cake is baked when it's risen and a fine skewer put in the middle comes out clean: remove from the oven and leave the cake to cool in its tin for 10 minutes before turning out onto a wire rack, best/flattest side up.
5. To make the truffle icing, put the chocolate and butter in a small heatproof bowl and set it over a pan of just simmering water - the bowl must not touch the water: melt the chocolate/butter mix over the water for about 5 minutes then remove the bowl from the pan and leave to cool to 15 minutes: stir in the cream and leave the chocolate mix to cool for about 20-30 minutes so that the icing will be thick enough to coat the cake without the icing running off: pour truffle icing over the cake and spread it over the top and sides.
6. To make the almond decoration, first lightly toast the almonds on a baking sheet in the oven at 350°F/180°C/ gas mark 4 for 5 minutes, turning them over half way through; remove and leave to cool: while they are cooling melt the dark chocolate in a bowl over a pan of simmering water until melted, dip the almonds into the chocolate and lay out to dry on baking parchment - about 30 minutes: when dry repeat the process with the white chocolate, but this time arrange the almonds on top of the cake after dipping, the heat of the white chocolate will start to melt the first coat of chocolate on the almonds and you'll get a marbled finish, drizzle any left over melted chocolate over the almonds.
7. Leave decoration to cool before serving, then watch the cake 'vanish' before your very eyes!
Title: Melt In Your Mouth Pecan Puffs
Ingredients:
- 1 butter
- 1/3 margarine
- 1 sugar
- 2 vanilla
- 1 flour
- 1 pecans
- powdered sugar
Instructions:
1. Heat oven to 300 degrees F.
2. Cream butter and sugar; add vanilla.
3. Stir in flour and nuts.
4. Roll into small (1 inch) balls.
5. Bake for 27 minutes.
6. Remove from oven, roll in powdered sugar while hot.
7. Cool.
Title: 1900 Park Fare Bread Pudding (Disney)
Ingredients:
- 6 eggs
- 2 granulated sugar
- 1 heavy cream
- 1/2 salt
- 1 ground cinnamon
- 4 butter
- 1
Instructions:
1. Place cubed bread in loaf pan.
2. In a mixing bowl, combine eggs and sugar. Mix well.
3. Add cream, salt and cinnamon. Mix well.
4. Pour custard over bread cubes. Press down so custard soaks in well.
5. Place soft butter on top of bread. Bake in a water bath at 325 degrees for approximately one hour until golden brown and custard is firm.
6. Serve with vanilla sauce.
Title: Black and White Brownies
Ingredients:
- 1 shortening
- 2 sugar
- 4 eggs
- 2 flour
- 2 baking powder
- 1/2 salt
- 1/2 vanilla
- 2
Instructions:
1. Cream shortening and sugar in large bowl.
2. add eggs one at a time.
3. blend in other ingredients except chocolate.
4. divide mixture in half.
5. to one half of mixture add melted chocolate.
6. grease a 9x13 pan .
7. spread chocolate on bottom and vanilla on top.
8. preheat oven to 350 degrees.
Title: Liisa's Chocolate Chip/M&M Cookies
Ingredients:
- 1 butter
- 1/2 white sugar
- 1/2 light brown sugar
- 1 egg
- 1 vanilla
- 2 flour
- 1/2 baking soda
- 1/8 salt
- 1 chocolate chips
- 3/4
Instructions:
1. Cream sugars and butter.
2. Add egg, mix until well blended.
3. Add vanilla.
4. Add the baking soda, salt at this point.
5. Add the 2 cups flour.
6. Mix until well blended.
7. Mix in or fold in the chocolate chips/M&Ms and nuts.
8. I use a cookie scoop to place on baking sheet.
9. Bake at 350 degrees for 10-13 min.
10. (my oven/family like it at 12 minutes).
11. Cool 1 minute on pan, before moving cookies to cooling rack.
Title: Traditional English Trifle
Ingredients:
- 1 custard
- 1 frozen raspberries
- 1/2 cooking sherry
- 1
- 100
- 1
- 1/4 - 1/2
- 50
Instructions:
1. Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.
2. Layer in a glass dish, leaving no significant gaps.
3. Pour sherry over to soak sponge.
4. Spread frozen raspberries over sponge, followed by sliced peaches.
5. Make up custard, cool slightly and pour over all.
6. Allow to cool in fridge.
7. When set, whip cream and layer on top of custard.
8. Chill for at least half an hour.
9. Toast the almonds and scatter over.
10. That's it, you're done, serve and enjoy!
Title: Peanut Butter Fingers
Ingredients:
- 1 roasted peanuts
- 1/2 creamy peanut butter
- 1
- 1/2
- 1
Instructions:
1. Freeze loaf of bread overnight.
2. Remove crusts and save. Cut each slice of bread into four or five finger size pieces.
3. Place fingers and crusts on a cookie sheet and bake at 225°F for 30 minutes.
4. Crush crusts to make crumbs (a food processor works good for this). Mix bread crumbs and chopped nuts in a paper or plastic storage bag.
5. Mix oil and peanut butter(or almond butter). Microwave on high for 3 minutes and stir until smooth. Dip fingers in peanut butter mixture and put in the bag of crumbs. Shake to coat. Place fingers on cookie sheet and bake in a 350°F oven for 10 minutes.
6. Melt candy coating following package directions. Or melt chocolate chips till creamy and smooth over double boiler or in microwave.
7. Dip fingers and place on waxed paper. Sprinkle with remaining crumb mixture. Store in airtight container up to 2 weeks. Enjoy!
Title: Cinnamon Baked Apples
Ingredients:
- 4 apples
- 2 brown sugar
- 1 honey
- 1 ground cinnamon
- 1 ground nutmeg
- 1/4 white raisins
- 1/4 pecans
- 1 1/2 light margarine
- 1/2 apple cider
- 1 fresh lemon juice
Instructions:
1. Preheat oven to 400°F.
2. Peel apples & core ¾ of the way down. Place apples 8” square greased baking dish.
3. Combine brown sugar, cinnamon, nutmeg, raisins & pecans. Spoon 1/4 of mixture into hollow core of each apple. Top each apple with 1 t margarine.
4. Bring apple juice or cider to boil; stir in lemon juice, & pour into baking dish.
5. Cover dish and bake 25-35 minutes, basting occasionally with juice.
6. Serve warm.
Title: Pina Colada Cake
Ingredients:
- 1 coconut flakes
- 1
- 1/2
Instructions:
1. Heat oven 350 and spray 13x9 pan with cooking spray.
2. in large bowl stir together cake mix, and pineapple, then pour into baking dish.
3. Bake 20 min or until toothpick comes out almost clean.
4. Completly cool.
5. Spread whipped topping over cake, sprinkle with coconutm, cover and refriderate until ready to eat!
Title: Dolly Parton's Dump Cake
Ingredients:
- 18 1/4 crushed pineapple
- 1 cherry pie filling
- 1 butter
- 1
- 1/2
Instructions:
1. Grease and flour a 9 by 13" cake pan.
2. Put the dry yellow cake mix at the bottom.
3. Pour the can of crushed pineapple with juice over the cake mix.
4. Next, spoon the can of cherry pie filling over that, followed by the can of blueberry pie filling.
5. Thinly slice 1 stick of butter and put the slices over the top of the other ingredients (I melted mine and poured it over the top).
6. Bake the cake at 325 for 45 minutes, or until done.
7. Let rest for 20 minutes before serving.
8. This is best served warm.
Title: Yogurt Muffins with Cream Cheese Glaze
Ingredients:
- 1/2 butter
- 2/3 brown sugar
- 1 egg
- 1 flour
- 1 baking powder
- 1/4 plain yogurt
- 1 cream cheese
- 6 sour cream
- 3 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Blend softened butter and brown sugar.
2. Add the egg and mix well, add flour, baking powder, yogurt and fruits and stir.
3. Bake in your muffins tray (i use silicon trays) at 200°C (390°F) for about 15 minutes or until risen and looking golden in colour.
4. Whip together the ingredients of the creamy topping while the muffins are baking.
5. Let them cool down before you decorate them with the cream and additional fresh fruit, nuts or sprinkles.
Title: Gluten Free White Cake
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1/2 butter
- 1 1/4 tapioca starch
- 1/4 potato starch
- 1/2 xanthan gum
- 2 salt
- 1 baking powder
- 3 1/2 plain yogurt
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350 degress. Beat eggs and sugar until fluffy and lemon yellow. Add butter and mix.
2. Mix dry ingredients, add to egg mixture, and stir to combine.
3. Mix in yogurt and vanilla.
4. Bake 45 minutes for 9x13, 30-35 minutes for two round 9" layer pans, or 15-20 minutes for cupcakes.
5. Note: Rice flour from the Asian market is recommended, as it's ground much finer and results in better texture for baked goods.
Title: Kolacky
Ingredients:
- 1/2 margarine
- 3 cream cheese
- 4 powdered sugar
- 2 sugar
- 2 flour
- 2 baking powder
- 2
Instructions:
1. Blend margarine, cream cheese, powdered sugar, sugar and egg yolks.
2. Add baking powder and flour.
3. Chill for 30 minutes.
4. Roll between 2 sheets of waxed paper until thin.
5. Cut in 3 inch squares.
6. Place 1 T. filling in center of square.
7. Fold two opposite corners of square to the center, leaving other ends open.
8. Bake on cookie sheet for 10 to 15 minutes in a 350 oven.
Title: Real Bananas Foster
Ingredients:
- 3 bananas
- 1/2 butter
- 1 brown sugar
- 1/2 vanilla
- 1/2 rum
- 1/2
Instructions:
1. Slice bananas in 3 slices lengthwise, then cut in halves.
2. Melt butter in a skillet.
3. Add brown sugar and cook over low heat stirring into a thick paste.
4. Add vanilla and liqueur and stir well; cook for 3 minutes.
5. Add bananas and cook over medium heat, being sure to baste with sugar and butter mixture.
6. Allow to cook for about 5 minutes.
7. Heat rum in a metal cup, ignite and pour over bananas.
8. Stir well to blend.
9. Serve over vanilla ice cream.