lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Cheesecake Brownies
Ingredients:
- 1 1/2 bittersweet chocolate
- 3/4 eggs
- 8 brown sugar
- 1 1/2 Splenda granular
- 1 vanilla
- 4 salt
- 1 1/2 flour
- 2 fat free cream cheese
- 3/4 cornstarch
- 1
- 2
- 1/2
Instructions:
1. Preheat oven to 325.
2. Line baking dish with parchment paper and spray lightly with non-stick cooking spray. Set aside.
3. Melt butter and chocolate in medium saucepan over low heat until smooth.
4. Whisk together6 eggs, brown sugar, 3/4 cup splenda.
5. Add chocolate mixture, 3 tsp vanilla, salt, flour and cocoa.
6. Beat until smooth
7. Pour mixture into pan. Set Aside.
8. Beat cream cheese with electric mixer on medium until fluffy (about 3 minutes).
9. Add remaining 2 eggs, 1/4 cup splenda and cornstarch and mix until combined.
10. Pour mixture over brownie mix.
11. Combine jam and pumpkin butter.
12. Drop spoonfuls over cream cheese mixture and swirl around with a knife.
13. Bake in oven for 40-50 minutes.
Title: Molasses Spice Cookies
Ingredients:
- 4 whole wheat flour
- 1/2 salt
- 2 1/4 baking soda
- 2 ground ginger
- 1 1/4 cloves
- 1 1/4 cinnamon
- 1 unsalted butter
- 2 1/2 sugar
- 1/2 unsulphured molasses
- 2 eggs
Instructions:
1. Preheat oven to 325 degrees.
2. Grease 2 large baking sheets.
3. In a large bowl, mix whole wheat flour, salt, baking soda, ginger, cloves and cinnamon.
4. In another large bowl, beat together butter and 2 cups of the sugar until light and fluffy. Beat in molasses. Beat in eggs, making sure they get well beaten (you might want to do them first in their own little bowl).
5. Gradually add the dry ingredients to the wet and combine well.
6. Put the remaining 1/4 cups of sugar into a small, shallow bowl. Form the dough into 2-inch balls (no bigger -- this already yields really big cookies) and roll each ball in the sugar.
7. Arrange the balls on the baking sheets, about 4 inches apart. Flatten each ball slightly, using the bottom of a glass. (The original recipe said to dip the glass bottom in the leftover sugar first, but this never did anything for me. It was fun, though.).
8. Bake the cookies in batches in the middle of the oven 15 minutes, or until puffed and golden. They should be soft. Using a spatula, transfer finished cookies to racks to cool.
9. Enjoy!
Title: Puff Pastry Fruity Treats
Ingredients:
- 4 premade puff pastry
- 1 egg
- 1/2 sugar
- 1 light brown sugar
- 1/3 raisins
- 1 raisins
- 1 butter
- 1/4 nutmeg
- 1 butter
Instructions:
1. Set oven to 425 degrees and grease a baking sheet with some butter or pan spray. Put the puff pastry on a floured surface. Roll out the pastry until it is 1/8 inch thick. Cut out six circles with a round cookie cutter or the bottom of a glass.
2. In a medium bowl, combine the raisins, candied peel, brown sugar, nutmeg, and the butter and mix together.
3. Put a teaspoon of the filling onto each circle. Brush the edges with beaten egg and pinch the edges together. Turn the bundles over and press them flat. Cut two slits on the top. Brush the tops with the egg and sprinkle on the white sugar.
4. Bake for about 15 minutes and the pastry is golden brown.
Title: Peanut Butter and Chocolate Icebox Dessert
Ingredients:
- 2 1/4 sugar
- 1/4 margarine
- 1/4 cream cheese
- 2 confectioners' sugar
- 1 milk
- 1 instant chocolate pudding mix
- 2 1/2
- 2
Instructions:
1. Combine crushed cookes, sugar and melted margarine.
2. Press into an ungreased 13x9x2 inch baking dish.
3. Bake at 350 degrees for 6-8 minutes or til golden.
4. brown.
5. Cool.
6. Beat cream cheese and confectioners sugar.
7. Fold in 1 cup whipped topping.
8. Spread over cooled crust.
9. Beat milk and pudding mix on low speed for 2 minutes.
10. Spread over cream cheese layer.
11. Top with remaining whipped topping.
12. Sprinkle with cookie pieces.
13. Refrigerate for at least 1 hour before serving.
Title: Famous Strawberry Fritters
Ingredients:
- 1 strawberry
- 2 eggs
- 3/4 milk
- 1 butter
- 2 vanilla
- 3 powdered sugar
- 1/4 salt
- 1 1/2 baking powder
- 1 flour
- sugar
Instructions:
1. Wash strawberries and dry thoroughly on paper towels; hull and quarter strawberries and place on a dry paper towel.
2. Whisk eggs, milk, butter, and vanilla in a bowl; add powdered sugar, salt, and baking powder and combine.
3. Add flour and mix to make a smooth batter; let stand at least 30 minutes.
4. Mix strawberries into batter.
5. Cover a rack with 3 layers of paper towels; heat 1 inch of oil to 375° in a deep flat-bottomed heavy pan (or follow manufacturer's instructions if using an electric fryer).
6. Dip a heaping tablespoon of batter carefully into hot oil; oil may foam or bubble; do not fry more than 4 fritters at a time.
7. Fry approximately 1 1/2 minutes on each side, turning with a slotted spoon.
8. Remove fritters when golden brown and place on prepared rack to drain.
9. Cover tops of fritters with additional paper towels.
10. Let cool 5 minutes and roll in granulated sugar (or can dust with powdered sugar).
11. Serve 3 or 4 fritters on a plate.
12. Fritters are best when eaten within 30 minutes; if you wait too long to eat them, the batter becomes soggy.
Title: Graham Cracker Crust (4 Ingredients)
Ingredients:
- 1 1/2 graham cracker crumbs
- 2 sugar
- 6 margarine
- 1 cinnamon
Instructions:
1. Combine all ingredients and press evenly into a 9-inch pie plate.
2. Bake 10 minutes at 350 degrees.
3. Cool.
Title: Pear and Mint Chocolate
Ingredients:
- 1
- 2 -3
Instructions:
1. Preheat the oven to 325°F.
2. Place the pears in a baking dish.
3. Pour the juice in as well.
4. Place a mint chocolate square on each pear.
5. Bake for just about 5 minutes or so till the chocolate slightly melts and some of the mint starts to ooze out.
6. Serve along with little of the juice.
Title: Sweet Potato Bundt Cake
Ingredients:
- 3/4 golden raisin
- 1/2 dark rum
- 3 sweet potatoes
- 4 eggs
- 2 sugar
- 1 vanilla
- 2 flour
- 3 baking powder
- 1 baking soda
- 1 salt
- 1/2 cinnamon
- 1 1/2 nutmeg
- 1/2 buttermilk
- 3/4 dark brown sugar
- 1/2 unsalted butter
- 4 rum
- 3
Instructions:
1. Preheat oven to 350*. Grease and flour a 10- inch bundt pan. In a small non-reactive bowl, soak the raisins in the rum for at least 30 min or several hours. Meanwhile peel the sweet potatoes, cut them in half and then cut each half into 4-inch slices. Place the slices into a pot of cool salted water, cover and bring to a boil. Reduce to a gentle simmer and cook until the sweet potatoes are very tender. Drain off the water, allow the potatoes to air-dry for a few minutes, then use a pot masher or large fork to roughly mash them. Measure out 2 cups and set aside to cool.
2. In a large bowl with a whisk or the bowl of a stand mixer fitted with the paddle attachment beat the eggs a little just to break them up.
3. Add the sugar and beat until the mixture is thick and pale, about 2 minute Add the vegetable oil and vanilla, then beat to blend . Drain the raisins and set aside, but add ¼ cup of the rum macerating liquid to the batter. Add the sweet potatoes and mix thoroughly, scraping down the sides and bottom of the bowl.
4. Into a separate bowl, sift the flour, baking powder, baking soda, salt cinnamon and nutmeg. Add the flour mixture to the batter in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry. Fold in the raisins.
5. Pour entire batter in pan.Bake1 hour to 1 hour and 20 min or until wooden skewer comes out clean and cake is just beginning to pull away from sides of pan. Cool the cake in the pan set on a wire rack for 10 min, then invert onto the rack. Set the rack over a baking sheet or large plate to catch the excess glaze. This cake must be glazed while still warm, so it absorbs the maximum syrup.
6. For the glaze, combine the brown sugar, butter, and cream in a small, heavy bottomed sauced pan. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to boil until the mixture thickens somewhat, about 3 minutes, stirring often. Remove the glaze form the heat and stir in the rum. With a long wooden or metal skewer poke holes all over the cake, concentrating on the top. Spoon about half the warm glaze over the cake and let the cake and remaining glaze cool for 10 to 15 minutes, until it has thickened slightly.
7. Pour the rest of the glaze over the cake, letting it dribble down the sides, then allow the cake to cool completely before cutting and serving or wrapping and storing.
Title: Passover Nut Crust
Ingredients:
- 1 1/2 pecans
- 3 sugar
- 2 margarine
- 1/4 cinnamon
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Mix all ingredients in food processor.
3. Pat mixture into a 10-inch springform pan.
4. Bake for 7 minutes.
Title: Fudge Cookie Bites
Ingredients:
- 3/4 sugar
- 1/3 coconut oil
- 1/4 unsweetened applesauce
- 4 vanilla extract
- 1 baking powder
- 1 3/4 salt
- 1
- 1/4
Instructions:
1. Preheat your oven to 375 degrees and line two cookie sheets with parchment paper or silicone liners. Set aside.
2. In a large bowl, add the sugar, cocoa powder, and softened butter. Use a hand mixer to beat until combined.
3. Add in the applesauce and vanilla and continue beating until blended.
4. In a small bowl, add the flour, baking powder, and salt.
5. Pour the flour mixture into the beaten mixture and carefully stir with a spatula or wooden spoon until fully combined.
6. Pour your sprinkles into a shallow bowl.
7. Use a small cookie scoop or your hands to shape the dough into approximately 30 small balls (marble size) and roll in sprinkles to fully coat. Once coated, line on the prepared baking sheets, approximately 1" apart.
8. Bake for 8 minutes or until set.
9. Remove from oven, allow to cool for a minute on the baking sheet, then transfer to a wire rack to cool completely.
Title: Easy Peach Cobbler
Ingredients:
- 1 milk
- 1 self-rising flour
- 1 sugar
- 1/2 ground cinnamon
- 1/4 real butter
- 1 vanilla flavoring
- 1
Instructions:
1. In a 1 1/2 quart glass oven proof dish, mix together milk, flour, sugar, cinnamon, and vanilla.
2. blend well.
3. pour can of peaches (do not drain) in to flour mixture. do notstir.
4. cut stick butter in to slices and push each slice down in different areas of cobbler mixture.
5. bake @ 350 degrees for 45-60 min., or until top is golden brown.
6. remove from oven and cool at least 15 minute bfore serving.
7. serve with a spoonful of vanilla icecream on top. enjoy!
Title: Dump Cake
Ingredients:
- 1 cherry pie filling
- 1 crushed pineapple
- 20 butter
- 3/4
Instructions:
1. Spread pineapple ina 9x13 cake pan -- Do Not Drain.
2. Top with Cherry pie filling.
3. Sprinkle dry cake mix and top with butter pieces.
4. Bake at 350 for 50 minutes.
5. **best Served warm :).
Title: Chocolate-Peanut Butter Cookies With Oats
Ingredients:
- 1 creamy peanut butter
- 3/4 butter
- 1 1/2 brown sugar
- 1/3 water
- 1 egg
- 1 vanilla extract
- 3 oats
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1 1/2 shortening
- 1 shortening
- 1 peanuts
- 1/2
Instructions:
1. Cream the peanut butter and butter; gradually add the sugar, beating at medium speed of an electric mixer until light and fluffy. Add water, egg, and vanilla; beat well.
2. Combine oats, flour, and baking soda; add to the peanut butter mixture, mixing well.
3. Shape dough into 1-inch balls; place on cookie sheets lined with parchment paper. Flatten with a fork dipped in sugar. Bake at 350 degrees for 8 to 10 minutes or until the edges are golden. Let cookies cool completely on wire racks.
4. Combine the chocolate chips and shortening in the top of a double boiler. Bring water to a boil; reduce heat to low, and cook until the chocolate and shortening melt, stirring occasionally. Spread about 1/2 tsp chocolate mixture on top of each cooled cookie. Sprinkle each cookie with chopped peanuts.
5. Chill cookies 20 minutes for the chocolate to set.
6. Store cookies in an airtight container.
Title: Painter's Bread Pudding
Ingredients:
- 1 egg
- 1 milk
- 1 sugar
- 2 vanilla
- 1/2 absinthe
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. Break or cut stale cake into cubes.
3. Mix egg, milk, sugar, vanilla and most important of all Absente and pour over over the bread that’s been cut or broken.
4. Butter an 8 X 8 baking dish, pour in mixture and dot with butter.
5. Bake at 350 in oven for 30 minutes.
6. Serve warm or cold with heavy cream or be creative.
Title: Cherry Dessert Wontons
Ingredients:
- 1 wonton wrappers
- 3 powdered sugar
- 30 cinnamon
Instructions:
1. To assemble wontons, place approximately 1-1/2 Tsp Cherry Pie Filling (2 cherries plus sauce) in the center of each wonton wrapper.
2. Moisten the edges of each wrapper, bring one corner up over the filling to the opposite corner at an angle so that two overlapping triangles are formed.
3. Pull the two bottom corners of the folded triangle forward so that they meet one another and slighly overlap.
4. Moisten one end and pinch the two ends firmly together; repeat.
5. Pour the oil into a deep fryer and heat to 375 degrees F.
6. Deep fry the wontons, 8 to 10 at a time for about two minutes or until crisp and golden.
7. Drain on paper towels.
8. Fried wontons can be kept warm for about one hour in a 250 degree F. oven or reheated for 5 minutes in a 450 degree F. oven.
9. Powdered sugar or cinnamon sugar can be sprinkled on the fried wontons, if desired.
Title: Apple and Date Loaf
Ingredients:
- 1 dried dates
- 1 baking soda
- 380 apples
- 2 crystallized ginger
- 2 ground ginger
- 1/4 boiling water
- 2 butter
- 3/4 caster sugar
- 1 egg
- 2 self raising flour
Instructions:
1. Preheat oven to 180°C.
2. In a bowl put the dates, baking soda, apple, crystallised ginger, ground ginger and boiling water, stir well.
3. In another bowl mix the butter and sugar together and then beat in the egg. Gradually blend in the date mixture and sifted flour.
4. Spoon into a greased and floured loaf tin. Bake for 1 hour or until the loaf is cooked when tested with a skewer.
5. Cool in the tin for 10 minutes before transferring to a cake rack to cool.
Title: Apple Cinnamon Balls No Bake Cookies
Ingredients:
- 1 powdered sugar
- 3 Karo light corn syrup
- 12 sugar
- 1 cinnamon
- 1/4
- 1/2
Instructions:
1. Place nut and wafers into a food processor and process till fine.
2. Add rest of ingredients and process till all well combined.
3. Shape into 1 inch balls pressing to mold them.
4. Roll in cinnamon and sugar.
Title: Super Chocolate Cookies (Elise's Special Cookies)
Ingredients:
- 1 sugar
- 2 eggs
- 2 vanilla extract
- 2 flour
- 2 baking soda
- 3/4 white chocolate chips
- 1
- 1/4
Instructions:
1. Heat oven to 350?.
2. In large mixing bowl, combine oil and sugar. Add chocolate chips and M&M’s and mix on low.
3. Add eggs and vanilla, beat well.
4. Combine flour, cocoa, baking soda, and salt in small bowl. Gradually blend in the creamed mixture.
5. Roll tablespoon size balls and place 1 inch apart on ungreased cookie sheet.
6. Press top of cookies down slightly to make a flat surface and make a divot with the pointer finger. Fill divot with pink sprinkles.
7. Bake for 9 minutes. The cookies with puff up while baking and flatten while cooling.
8. Cool cookies completely and then ENJOY!
Title: Pecan Blondies With Browned Butter Frosting
Ingredients:
- 1 sugar
- 1/2 brown sugar
- 1/2 butter
- 1 vanilla
- 2 eggs
- 1 1/2 flour
- 1 baking powder
- 1/2 salt
- 1/2 pecans
- 2 butter
- 2 powdered sugar
- 1/4 vanilla
- 3 milk
- 36 pecan halves
Instructions:
1. Bars: Heat oven to 350 degrees.
2. Grease a 13x9" baking pan.
3. In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy.
4. Add vanilla and eggs; blend well.
5. Add flour, baking powder, and salt; mix well.
6. Stir in pecans.
7. Spread in greased pan.
8. Bake for 23-33 minutes or until toothpick inserted in center comes out clean.
9. Cool one hour or until completely cooled.
10. Frosting: Heat butter in medium saucepan over medium heat until light golden brown.
11. Remove from heat. Stir in powdered sugar, vanilla, and enough milk for desired spreading consistency; blend until smooth.
12. Spread over cooled bars.
13. Arrange pecan halves over frosting.
14. Cut into bars.
Title: Cinnamon Sugar Banana Fritters
Ingredients:
- 1 butter
- 1 egg
- 1/2 beer
- 1/2 flour
- 1 salt
- 4 bananas
- rum
Instructions:
1. Heat fat (to about 360F).
2. In a bowl, blend butter, beten egg, beer, flour, and salt until smooth.
3. Fold in egg white. Cut bananas in 1 1/2-inch lengths, dip each in batter and fry in deep fat.
4. When light golden, remove and roll immediately in cinnamon sugar.
5. Serve hot, as they are, or with a dash of rum.
6. (Make cinnamon-sugar using 1 part cinnamon to 3 parts sugar.
Title: Dark Rich Fruitcake
Ingredients:
- 2 dark raisins
- 1 raisins
- 2 dates
- 1 cinnamon
- 1 nutmeg
- 1 allspice
- 1/2 mace
- 1 salt
- 3 clove
- 2 orange
- 2 lemon
- 1 rum
- 1 butter
- 1/2 brown sugar
- 1 eggs
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 coffee
- 2 1/4
- 12
- 1
- 4
- 1
Instructions:
1. Day One -Wash and scald raisins to plump.
2. Drain and dry well.
3. Place all fruit and almonds into a large bowl.
4. Sprinkle spices over fruit and add the lemon and orange rind and juice. Stir in the rum and let stand overnight, stirring occasionally.
5. Day Two -Cream butter.
6. Gradually add sugar, bea ting well after each addition.
7. Add egg yolks one at a time, beating well after each addition.
8. Add flavourings.
9. Add 1 cup of flour to fruit and nut mixture. Toss to coat well.
10. Add remaining flour alternately with cold coffee to the creamed mixture. Stir in fruit mixture. Beat the egg whites until stiff peaks form.
11. Fold into batter.
12. Pour batter into 3 pans which have been lined with two thicknesses of brown paper and the top layer greased and dusted with flour.
13. (We used tube/funnel pans.) Bake at 275F for 2 1/2 to 3 1/2 hours or until a cake tester comes out clean from the centre. Cool cakes completely in the pans on cake racks.
14. Remove from pans and peel off paper.
15. Wrap cakes in cheesecloth (moistened with rum); then in foil.
16. Keep in a cool place for four to six weeks to allow the flavours to join.
17. NOTES: Grandma used to open the foils and re-moisten the cheesecloth at least once in the ripening process.
18. (By drizzling in about 2 Tbsp rum There is note of timings for different fruit cake pans.
19. (I think originally the recipe would make one each of the 4, 6 and 8 inch pans.) 4x4 - 2 1/2 hours 6x6 - 3 hours 8x8 - 3 1/2 hours or until tests clean - in a 2750F Oven.
Title: The Ultimate Italian Tiramisu
Ingredients:
- 1 1/2 boiling water
- 4 espresso coffee
- 6 granulated sugar
- 6 marsala wine
- 3/4 mascarpone cheese
- 3 ladyfingers
- 2 cocoa powder
- 28 heavy cream
- 1/2 powdered sugar
- 1 1/2 vanilla extract
- 1 1/2
- 2
Instructions:
1. In a medium bowl, combine boiling water with instant espresso coffee; stir until coffee granules are completely dissolved. Add Tia Maria and quickly stir; set aside.
2. In a double boiler, place egg yolks and whisk constantly until fluffy before adding sugar. Whisk continuously and when it gets thick, add half of Marsala wine; continue whisking until smoother. Add the remaining liqueur and whisk until tiny bubbles form on the surface and the mixture gets smooth and thick. Remove from heat to cool completely and transfer to a large mixing bowl.
3. In a very cold bowl of a stand mixer, combine cold heavy cream, sugar and vanilla. Process until stiff peaks form; set aside.
4. Back to egg mixture; add mascarpone and mix until well combined. Once nice and smooth, add whipped cream and fold gently (don’t deflate whipped cream) until nicely blended.
5. To assemble Tiramisu, dip ladyfingers in the espresso mixture for a few seconds – don’t let them sit too long otherwise they will soak up and get soggy. Place them next to each other in a 10 X 10-inch baking dish until bottom is filled. Scoop half the mascarpone mixture and using an angled spatula, smooth it out. Repeat with another layer of lady fingers followed with cheese mixture. Before spooning the mascarpone mixture, gently press on the lady fingers to even them out. Make sure to spread cheese mixture evenly.
6. Cover with plastic wrap or foil and transfer to the refrigerator for 8 to 48 hours. When time to serve, place a piece on a serving plate and dust with 1 teaspoons cocoa powder using a small sieve.
Title: Lori's Black Russian Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 coffee
- 1 1/4 Amaretto
- 1/2 Creme de Cacao
- 1/2
Instructions:
1. Beat until well mixed (2-3) minutes).
2. Pour evenly in two 9" cake pans that have been coated with cooking spray.
3. Bake in 350 degree preheated oven for 30-35 minutes.
Title: Crazy Good Chocolate Mayonnaise Cake
Ingredients:
- 3/4 flour
- 3 sugar
- 1 1/2 baking soda
- 2 1/4 baking powder
- 1 1/2 mayonnaise
- 1 1/4 water
- 1 1/2 vanilla
- 1 1/2
Instructions:
1. Prepare a 9x13 pan by rubbing inside with butter and coating lightly with flour.
2. Beat all ingredients together until smooth.
3. Pour into pan and bake in 375 degree oven for 35-40 minutes.
4. Top with the Easy Penuche Icing for a caramel flavour to balance the cake nicely.
Title: Apple Pie Crumble
Ingredients:
- 1 1/2 all-purpose flour
- 2 sugar
- 1 salt
- 1/2 milk
- 2 baking apples
- 4 fresh lemon juice
- 2 sugar
- 2 brown sugar
- 3/4 flour
- 1/2 rolled oats
- 1/2 cinnamon
- 3/4 nutmeg
- 3/4 butter
- 1/3
Instructions:
1. preheat oven to 375 degrees.
2. mix all 1 1/2 cups flour, 2 tbsp sugar, 1 tsp salt, 1/2 cup oil and 2 tbsp milk together and press into a 9" pie pan, prick the bottom all over with a fork.
3. bake for 10-12 minutes until crust is golden.
4. wash, cut, and slice the apples.
5. mix with 2 tbsp lemon juice and 2 tbsp sugar.
6. place in an even layer into the pie crust.
7. mix 3/4 cup brown sugar, 1/2 cup flour, 1/2 cup rolled oats, 3/4 tsp cinnamon, 3/4 tsp nutmeg, and 1/3 cup butter together until crumbly.
8. spread evenly on top the apples.
9. bake for 35 minutes in 375 degree oven.
Title: Fresh Fruit With Rose Water Syrup
Ingredients:
- 1 1/2 water
- 1/2 sugar
- 1 cinnamon stick
- 1 rose water
- 4 oranges
- 2 red grapes
- 1 strawberry
- 1 pear
Instructions:
1. Stir 1 1/2 cups water and sugar in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Add cinnamon; boil until syrup is reduced to scant 1 cup, about 10 minutes. Mix in rose water; cool.
2. Using small sharp knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release segments into bowl. Add grapes, berries and pear; toss to combine. Mix in syrup. (Can be prepared 2 hours ahead. Cover and refrigerate.)
3. Spoon fruit and syrup into 6 bowls.
Title: Rum Butter Icing
Ingredients:
- 1/4 butter
- 3 rum
- 1 1/2 powdered sugar
- 1/4 ground nutmeg
Instructions:
1. Melt butter on stove or in microwave.
2. Add rum.
3. Stir in powdered sugar 1/2 cup at time blending until smooth.
4. Add nutmeg.
5. Let cool about 15 minutes to thicken before icing cookies, cakes, etc.