lumicero/recipes-ing2inst huggingface dataset:
Title: Warm Spiced Peaches
Ingredients:
- 2 cinnamon
- 1 -2 Splenda sugar substitute
- ginger
Instructions:
1. Cut each peach in half around the pit.
2. Twist halves in opposite directions to separate them; remove and discard the pit.
3. Place peach halves flesh side up on a microwave safe plate. Dot each with fat-free margarine.
4. Sprinkle with cinnamon, Splenda, and/or ginger to taste.
5. Microwave approximately 30 seconds, until margarine melts.
Title: Pear Graham Crumble
Ingredients:
- 6 pears
- 1/4 water
- 1/4 brown sugar
- 2 flour
- 1 ground cinnamon
- 1/2 ground nutmeg
- 3/4 graham cracker crumbs
- 3 margarine
- 1
Instructions:
1. In a large bowl, combine pears and water. Add brown sugar, flour, ½ tsp cinnamon and nutmeg. Stir until fruit is evenly coated.
2. Pour into a greased 8-by-8-inch glass baking dish.
3. In a medium bowl, combine graham cracker crumbs and ½ tsp cinnamon.
4. Cut margarine into the graham cracker mixture until the pieces are the size of small peas.
5. Sprinkle graham cracker mixture over pears.
6. Bake in a preheated 350-degree oven for 30 minutes.
7. Serve warm or chilled with whipped topping.
Title: Flourless Chocolate Cake
Ingredients:
- 2 Splenda sugar substitute
- 6 eggs
- 12 margarine
- 1
Instructions:
1. Preheat oven to 325°F Spray bottom and sides of 8-inch cake pan with cooking spray. Line bottom with parchment paper. Set aside.
2. Beat eggs and Splenda in large mixing bowl on high speed with a hand-held electric mixer until doubled in volume, about 5 minutes. (Use medium speed for a stand mixer.).
3. Place chocolate and margarine in large heat proof bowl. Place in large skillet of almost simmering water. Heat until chocolate and Fleischmanns are melted and smooth, stirring occasionally. Remove from heat.
4. Fold 1/3 of beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly combined. Pour batter into prepared pan.
5. Place cake pan into 13x9-inch baking pan. Place in oven. Pour enough boiling water to reach about halfway up sides of pan. Bake 30 minutes, or until edge starts to firm up.
6. Carefully remove from oven. Remove cake from water bath. Cool on wire rack 1 to 2 hours. Then refrigerate 3 hours or overnight.
7. Remove cake from pan and place onto serving plate. Cut into slices. Top each slice with a serving of Reddi-wip just before serving.
Title: Chocolate Chip Cookies
Ingredients:
- 2/3 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 3 flour
- 1 baking powder
- 2
Instructions:
1. Cream butter and white sugar together.
2. Mix in brown sugar followed by other dry ingredients - except chocolate chips.
3. Add vanilla including eggs.
4. Mix well with electric mixer.
5. Add chocolate chips.
6. Drop by spoonful onto a greased cooke sheet spaced 1 - 2 inches apart.
7. Bake at 375 degrees for 10 minutes.
8. Cool on rack and store in an airtight container.
9. Freeze well.
Title: Frozen Raspberry Ribbon Pie
Ingredients:
- 1 1/2 butter
- 1/4 margarine
- 2 raspberries
- 1/2 sugar
- 1 cornstarch
- 1/4 butter
- 2 margarine
- 4 vanilla ice cream
- 1/8 salt
- 1/3 sugar
- 1/2 vanilla extract
Instructions:
1. Crust:
2. Preheat oven to 350. Mix crumbs and butter in small bowl until evenly moistened. Press into bottom and side of 9-inch pie plate. Bake 10 minutes. Cool on wire rack. Freeze crust 1 hour.
3. Filling:
4. Puree raspberries in food processor or blender. Strain through fine sieve into 4-cup microwaveproof measure.
5. Stir in sugar and cornstarch and add butter. Cover with plastic wrap, turning back one section to vent.
6. Microwave on high, stirring once, until thickened, about 4 minutes. Whisk until smooth, then cool to room temperature.
7. Spread 1 pint ice cream evenly over crust and cover with 1 cup raspberry mixture.
8. Freeze 30 minutes. Cover pie and freeze overnight.
9. Topping:
10. Preheat oven to 450. Beat egg whites and salt in mixer bowl at medium speed to soft peaks. Gradually beat in sugar and vanilla and continue to beat until stiff.
11. Unwrap frozen pie. Spread meringue with spatula to completely cover top of pie, mounding more meringue in center. Swirl meringue with back of spoon to form peaks.
12. Bake 2 minutes or until topping is just browned. Immediately place in freezer and freeze at least 1 hour.
Title: German Apple Bundt Cake
Ingredients:
- 3 flour
- 3 baking powder
- 1 salt
- 4 eggs
- 2 sugar
- 1 vanilla
- 1/2 sliced apples
- 2 1/2 cinnamon
- 4 confectioners' sugar
- 2
- 3
Instructions:
1. Combine dry ingredients except mix the sugar with wet then add dry to wet/sugar in thirds.
2. Add cinnamon and confectioners' sugar to apples. Then add 1/2 the batter to the sprayed bundt/ tube pan then half the apple mix then add the rest of batter then apples.
3. Bake in preheated 350°F oven for 70 minutes.
Title: Quatre-quarts aux pommes: (Apple Upside-down Pound Cake)
Ingredients:
- 3 tart apples
- 15 eggs
- 2 granulated sugar
- 1/2 flour
- 1/2 butter
- 1/2 baking powder
- 1
Instructions:
1. Preheat oven to 410°F (210°C).
2. In a non-stick saucepan, make a caramel sauce using the sugar cubes and 2 or 3 spoonfuls of water.
3. Once the caramel has reached a golden brown or"blond" color, pour in into a cake pan.
4. Tilt and rotate the pan so that the bottom is evenly covered with the caramel.
5. Peel the apples and cut them into large wedges.
6. Place the wedges onto the caramel.
7. Mix butter and sugar in a large bowl.
8. Add the eggs one at a time, then the flour and baking powder.
9. Mix well.
10. Pour batter over the apples.
11. Bake 30-40 minutes.
12. Let cool before removing from pan.
Title: Orange Liqueur Pumpkin Pie
Ingredients:
- 3 pumpkin
- 2 white sugar
- 1/2 molasses
- 1/4 salt
- 1 cinnamon
- 3/4 nutmeg
- 3/4 heavy cream
- 2
- 3
- 2 -8
Instructions:
1. Beat egg yolks slightly.
2. Add pumpkin, sugar, molasses and spices.
3. Stir in cream.
4. Fold in egg whites, beaten until they hold a definite shape.
5. Add orange liqueur.
6. Oven: 450 10 minutes.
7. 325 30 minutes approximate.
8. Please remember oven differ so check occasionally.
9. Preparation time does not include making pie crusts.
Title: Red Bean Sweet Soup
Ingredients:
- 1 adzuki beans
- 5 water
- 1 tangerine peel
- 1/4 lotus seeds
- 1/2 brown sugar
Instructions:
1. Soak the azuki beans in water for several hours to soften them (it's easiest to soak them
2. overnight). Drain.
3. In a medium saucepan, bring the 5 cups of water with the tangerine peel to a boil.
4. Turn the heat down, add the adzuki beans and lotus seeds and simmer, partially covered, for 1 to 1 1/2 hours, until the beans are softened to the point where they are just beginning to break apart.
5. Add the brown sugar and stir until dissolved.
6. Taste and add more sugar if desired. Serve hot or cold.
Title: East 62nd Street Lemon Cake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 8 unsalted butter
- 2 sugar
- 4 eggs
- 1 milk
- 2 lemons, zest of
- 1/3 lemon juice
- 2/3 sugar
Instructions:
1. Position oven rack 1/3 up from the bottom of the oven; preheat oven to 350°.Butter a 12-cup capacity bundt pan; dust it lightly with fine, dry breadcrumbs; set aside.
2. Sift together the flour, baking powder, and salt; set aside.
3. In a large bowl of an electric stand mixer, beat the butter until soft; add in the sugar and beat until incorporated.
4. Beat in the eggs one at a time, scraping the bowl as necessary (the mixture might look curdled—that is ok).
5. On lowest speed add the dry ingredients alternately in three additions with the milk in two additions, beating only until incorporated after each addition.
6. Remove the bowl from the mixer; stir in lemon rind.
7. Turn the batter into the prepared pan; level the top of the batter by rotating the pan briskly from left to right—and from right to left.
8. Bake for 1 hour and 5-10 minutes until a pick comes out clean.
9. Let the cake stand in the pan for 5 minutes, then cover with a rack and invert.
10. Remove from the pan, leaving the cake upside down.
11. Place over a large piece of foil or wax paper; prepare the glaze.
12. The glaze: the glaze should be used immediately after it is mixed; mix the lemon juice and sugar together; brush it all over the hot cake; the cake will absorb it.
13. Let cool completely and then transfer to a cake plate; it is best to wait a few hours before cutting the cake.
14. **May substitute ½ cup key lime juice for the lemon juice, but Ms. Heatter recommends not changing the lemon rind to lime rind.
Title: Chocolate Velvet Torte
Ingredients:
- 1 puff pastry sheet
- 1 heavy cream
- 1 raspberries
- 1 strawberry
- 1
Instructions:
1. THAW pastry sheet at room temperature 40 minute Preheat oven to 425°F
2. UNFOLD pastry on lightly floured surface. Roll into 12" square. Cut off corners to make a circle. Press pastry into 9-inch springform pan. Prick pastry thoroughly with fork.
3. BAKE for 20 minute or until golden. Cool in pan on wire rack.
4. PLACE chocolate and cream in saucepan. Heat and stir until chocolate softens. Stir until smooth. Remove from heat. Add some chocolate mixture into egg yolk and stir well. Return egg mixture to remaining chocolate mixture and stir well. Cook and stir 1 minute Pour mixture into pastry crust. Cover and refrigerate until firm, about 2 hours
5. GARNISH with raspberries or strawberries.
Title: Pineapple Soufflé With Matzoh
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 8 sugar
- 1 eggs
- 10 crushed pineapple
Instructions:
1. Preheat oven to 350ºF.
2. Butter or spray a 2qt or 9x13" casserole.
3. Cream butter and sugar.
4. Add beaten eggs.
5. Mix in pineapple, matzoh crumbs or pieces and macadamia nuts.
6. Bake uncovered for 45 minutes to an hour.
Title: Cherry Squares
Ingredients:
- 1 1/2 sugar
- 1 butter
- 4 eggs
- 2 flour
- 1 lemon juice
- 1 cherry pie filling
- 1 powdered sugar
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Cream together sugar and butter; add eggs, one at a time.
3. Add flour and lemon juice; mix well.
4. Pour into a greased 9x13 baking pan.
5. Mark off squares with a butter knife.
6. Put 1 spoonful of cherry pie filling in the middle of each square.
7. Bake for 45 minutes.
8. Remove from oven and cool until warm.
9. Sprinkle with powdered sugar; serve warm with ice cream.
Title: Diabetic Old-Fashioned Banana Pudding
Ingredients:
- 1 sugar-free vanilla pudding
- 2 vegetarian fat free sugar-free instant vanilla pudding mix
- 12 nonfat milk
- 2 low-fat milk
- bananas
Instructions:
1. Cook pudding and milk over medium heat, stirring frequently, until it boils, then remove from heat.
2. Place 2 cookies on bottom of each of six custard dishes.
3. Alternate layers of bananas and pudding, starting and finishing with bananas.
4. Chill before serving.
Title: Bartlett Graham Cracker Bars
Ingredients:
- 2 bartlett pears
- 12 -15 graham crackers
- 1 brown sugar
- 1/2 butter
- 1/4 margarine
- 1 milk
- 1 flaked coconut
- 1 graham cracker crumbs
Instructions:
1. Core and dice pears to measure 1-1/2 cups.
2. Line a 9 x 13 inch pan with whole graham crackers.
3. Combine diced pears, brown sugar, butter, milk, coconut and graham cracker crumbs in saucepan; boil until thick.
4. Spread over crackers.
5. Top with another layer of whole crackers. Melt butterscotch chips; spread over crackers.
6. Cut bars in shape of crackers.
7. Store in refrigerator.
8. Makes about 30 bar cookies.
Title: Apple Delicious
Ingredients:
- 1/2 sugar
- 1 ground cinnamon
- 2 frozen puff pastry
- 1 egg
- 4 golden delicious apples
Instructions:
1. Heat the oven to 425°. In a small bowl, combine the sugar and cinnamon. Set aside.
2. On a floured surface, roll out one of the puff-pastry sheets to a 13-by-13-inch square. Cut the square in half and cut each half into a 9-by-6-inch rectangle. If you want to make the optional decoration in Step 3, reserve the scraps. With the beaten egg, lightly brush 1 inch along the edges of one of the rectangles. Put one of the apples, upside down, in the middle of the rectangle and pour enough of the cinnamon sugar into the center cavity to reach the top. Gather the four corners of the pastry and pinch them together. Pinch the edges together to seal. With scissors, trim any excess pastry from where the edges meet. Repeat with the remaining pastry, apples and cinnamon sugar.
3. If you like, use a small knife to cut eight small leaves from the scraps of pastry. Brush the backs of the leaves with the beaten egg and attach two of them to the top of each dumpling.
4. Chill the dumplings for 15 minutes. Put them on a heavy baking sheet and lightly brush them with the beaten egg. Bake the dumplings for 8 minutes. Reduce the heat to 400° and continue cooking until golden, 20 to 22 minutes longer. Don’t bake too long or the dumplings may burst.
Title: Moroccan Orange and Almond Cake
Ingredients:
- 1 orange
- 4 butter
- 2 eggs
- 1 semolina
- 1 baking powder
- 1 1/2 confectioners' sugar
- 1 1/4 plain yogurt
- 2/3 cardamom pods
- 8
Instructions:
1. Grate the rind from the orange, reserving some for decoration and squeeze the juice from one half.
2. Place butter,orange rind and sugar in a bowl and beat together until light and fluffy, gradually beat in eggs.
3. In a seperate bowl, mix the semolina, ground almonds and baking powder, then fold in the creamed mixture with the orange juice. Spoon the batter into a greased and base - lined pan.
4. Bake in a preheated oven @ 350F, for 30 to 40 minutes or until well risen and a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes.
5. To make the syrup:
6. Place the orange juice, sugar and cardamom pods in a pan over low heat and stir until the sugar has dissolved. Bring to a boil and let simmer for ca. 4 minutes or until syrupy.
7. Turn the cake out into a deep serving dish.
8. Using a skewer, make holes over the surface of the warm cake.
9. Strain the syrup into a separate bowl and spoon 3/4 of it over the cake.
10. Dust with confectioners sugar and cut into slices.
Title: White Chocolate Truffle and Chocolate Fudge Layer Cake
Ingredients:
- 6 chocolate
- 1 vegetable shortening
- 4 all-purpose flour
- 1 3/4 baking powder
- 1/4 baking soda
- 1 salt
- 3/4 sugar
- 1/2 unsalted butter
- 2 vanilla extract
- 1/2 eggs
- 2 unsalted butter
- 2 white chocolate
- 1 1/2 vanilla extract
- 3 Amaretto
- 1/4
- 1
- 2
- 1/2
- 4
Instructions:
1. For chocolate stars:
2. Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.)
3. For cake:
4. Preheat oven to 350°F Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
5. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
6. For filling and frosting:
7. Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
8. Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
9. Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
10. Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
11. Arrange chocolate stars decoratively atop cake and serve.
Title: Belarus Kutya
Ingredients:
- 1 1/2 rice
- 1/2 raisins
- 1/2 honey
- water
Instructions:
1. Rinse rice in cold water.
2. Bring 3 cups water to a boil; add rice; cover.
3. Boil the rice in a saucepan for 3 minutes over high heat.
4. Reduce heat to medium and continue cooking, another 6 minutes.
5. Add raisins and continue cooking over low heat for 3 minutes.
6. Remove from heat and let stand for15 minutes. DO NOT OPEN LID.
7. Stir rice and sweeten with honey to taste.
8. Serve warm with a little milk or cream.
Title: Pumpkin Chocolate Chip Bread Pudding
Ingredients:
- 1 eggs
- 4 half-and-half
- 1 1/2 sugar
- 2/3 canned pumpkin
- 3/4 vanilla extract
- 1 salt
- 1/8 cinnamon
- 1/4 nutmeg
- 1/4 ground cloves
- 1/4 brown sugar
- 1/3
- 3
Instructions:
1. Remove crusts from baked bread and cut into cubes.
2. In a large bowl, combine eggs, half and half, sugar, pumpkin, vanilla, salt and spices. Mix well. Add the bread cubes and chocolate chips and toss gently.
3. Pour into a sprayed 8-inch square baking pan. Let sit for 20-30 minutes.
4. Sprinkle top with brown sugar and bake at 350°F for 40-45 minutes. Serve warm with a dollop of whipped cream.
Title: Lemon Squares
Ingredients:
- 1 3/4 baking powder
- 1 flour
- 3/4 white sugar
- 1/2 butter
- 3/4 flaked coconut
- 1/2 milk
- 2
Instructions:
1. Mix first 7 ingredients together. Press half the mixture onto the bottom of an 8"x8" pan.
2. Bake at 350° for 8 minutes.
3. Prepare lemon filling. Pour over the mixture in the pan. Sprinkle with the rest of the crumbs.
4. Return to oven and bake until top starts to brown a little, about 30 minutes. Watch closely so the squares do not burn.
Title: Coconut-Lime Cake
Ingredients:
- 3 1/4 cake flour
- 1 baking powder
- 3/4 salt
- 1 3/4 milk
- 1 vanilla extract
- 16 unsalted butter
- 2 sugar
- 1 lime zest
- 4 eggs
- 4 sugar
- 1 1/3 light corn syrup
- 1/2 salt
- 1/8 vanilla extract
- 1 sweetened flaked coconut
- 2 1/2
Instructions:
1. Have all the ingredients at room temperature.
2. Position a rack in the lower third of an oven and preheat to 350°F Grease and flour three 8-inch round cake pans; tap out excess flour.
3. To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
4. In a small bowl, stir together the milk and vanilla; set aside.
5. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the sugar and lime zest and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
6. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
7. Spoon the batter into the prepared pans, spreading the batter evenly. Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack and let the cakes cool in the pans for 15 minutes, then turn them out onto the rack and let cool completely.
8. Meanwhile, make the frosting: In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined, about 30 seconds. Place the bowl over but not touching simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes.
9. Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and medium-firm peaks form, 2 to 3 minutes. Using a rubber spatula, fold in 1 cup of the coconut just until incorporated.
10. Place one cake layer, top side down, on a serving plate. Using an icing spatula or a knife, spread some of the frosting evenly on top. Place a second layer, top side down, on the first layer and spread some of the frosting evenly on top. Place the remaining layer, top side down, on the second layer. Spread the remaining frosting over the top and sides of the cake. Press the remaining 1 1/2 cups coconut onto the top and sides. Refrigerate the cake for 30 minutes before serving to set the frosting.
Title: Cracked Caramel Pumpkin Pie
Ingredients:
- 0.5 sweetened condensed milk
- 1 pumpkin
- 1 eggs
- 2 brown sugar
- 2 pumpkin pie spice
- 2 water
- 1/4 corn syrup
- 1/2 sugar
- 3
- 1/3
Instructions:
1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2. Cook milk in a medium-size heavy saucepan over medium-high heat, stirring constantly, 10 minutes or until thickened and bubbly. Remove from heat; stir in pumpkin.
3. Stir in 1 cup whipping cream and next 4 ingredients until smooth. Pour into crust.
4. Bake at 350° on bottom oven rack for 40 minutes. Cool completely on a wire rack. Chill 8 hours.
5. Cook 3 tablespoons water, corn syrup, and sugar in a small saucepan over medium heat, without stirring, until a candy thermometer registers 300° (hard-crack stage). Pour immediately over pie, and quickly spread mixture with a metal spatula. Let stand 2 hours before serving. Tap hard sugar topping with back of a spoon to crack.
6. Beat remaining 1 cup whipping cream at medium speed with an electric mixer until soft peaks form. Serve with pie.
Title: Kesari Bhat
Ingredients:
- 1 rava
- 1 banana
- 1 sugar
- 1 milk
- 1/2 ghee
- 3 cashew nuts
- 3 pista
- 1 raisins
- saffron
Instructions:
1. Put Rava, Bananas, Sugar, Milk in a saucepan.
2. Wait for a while till it gets sufficiently heated.
3. Continue stirring until the rava is cooked. (all the milk and ghee will have been absorbed and the banana is completely incorporated- It could take about 20 minutes).
4. Fry cashew, raisins and pista in ghee and add it to the above.
5. Add Saffron [ Saffron immersed in 1 tbsp milk ].
Title: Oaty Buttons (Soft Cookies)
Ingredients:
- 8 butter
- 6 granulated sugar
- 2 golden syrup
- 6 boiling water
- 2 vanilla essence
- 8 self-raising flour
- 6 oats
- icing sugar
- boiling water
Instructions:
1. Turn on the oven to 350°F
2. Cream butter and sugar until light and fluffy.
3. Stir in golden syrup, then vanilla. Then stir in the boiling water.
4. Fold in the flour and oats.
5. Roll the mixture into little golf-ball sized balls.
6. Place on a greased baking tray.
7. Bake for 20 minutes.
8. Cool on a wire rack.
9. Decorate with icing or any other topping.
Title: Amish Boiled Apple Dumplings
Ingredients:
- 2 self-rising flour
- 1/2 ground cinnamon
- 1/2 apple
- 1 cornstarch
- 4
- 1
Instructions:
1. In a medium bowl, combine the flour, 1/2 cup apple juice and cinnamon, stirring until smooth.
2. Stir in diced apples.
3. Pour all the apple juice into a 4-quart pot with a tight fitting lid.
4. Bring to a boil over medium heat.
5. Drop diced apple mixture by soup-spoonsful into the boiling juice.
6. Cover and let boil 20 minutes.
7. Do not remove lid during cooking.
8. After 20 minutes, remove the dumplings from the pan; set aside.
9. Stir the cornstarch into the remaining apple juice in the pot and cook until thickened.
10. Serve the sauce over the dumplings.