lumicero/recipes-ing2inst huggingface dataset:
Title: Devil's Food Cake
Ingredients:
- 2 flour
- 1/2 butter
- 9 baking soda
- 2 eggs
- 4 sugar
- 2/3 water
- 2 vanilla
- 1 sugar
- 2 salt
- 1 1/2 water
- 1 corn syrup
- 1/2
- 3
- 2
- 1/2
Instructions:
1. Cream butter and sugar, add eggs.
2. Mix milk, soda, and vanilla, mix well.
3. Add flour, mix well.
4. Batter will be very thin.
5. Pour into a greased and floured 9X 13 cake pan.
6. Bake at 350* for 45 minute.
7. Frost with Peppermint Chocolate Flavored Frosting.
8. Cook sugar, salt, water and corn syrup to the soft ball stage (238 degrees). Remove mixture from heat.
9. Beat egg whites quickly with a rotary beater.
10. Pour hot syrup slowly in a fine steam over egg whites, beating constantly. Add peppermint and continue beating until frosting stands up in peaks. Quickly spread on cake.
11. On a rainy or humid day, boil syrup to higher temperature.
12. If frosting hardens before spreading, beat in a few drops of hot water.
13. Make frosting for top and sides of two 9 inch layer cakes.
Title: Puff Pastry Knots
Ingredients:
- 1 frozen puff pastry
- 1/4
Instructions:
1. Preheat the oven to 400 degrees F.
2. Roll out puff pastry into a rectangle, about 12 by 15 inches.
3. Spread preserves over the dough, to within 1/2-inch of the edges.
4. Fold dough in half lengthwise.
5. Gently roll again to seal edges.
6. Using a sharp knife or pizza cutter, cut dough crosswise into 1/2-inch thick strips.
7. Take each strip by the ends and tie into a knot.
8. Arrange knots on a large baking sheet and press down the ends.
9. Bake 6 to 10 minutes, until puffed up and golden brown.
Title: Apple Cake
Ingredients:
- 1 brown sugar
- 1 white sugar
- 1 flour
- 3 baking powder
- 2 1/2 baking soda
- 2 salt
- 1 cinnamon
- 1 Kahlua
- 1 apples
- 3 raisins
- 3 1/2
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Grease and flour a 10" spring form pan.
3. Mix sugars with oil with hand mixer.
4. Add eggs and beat well.
5. Sift flour, baking powder, baking soda, salt and cinnamon in separate bowl and then incorporate into the egg mixture until well blended.
6. Fold in Kaluha, apples and raisins.
7. Pour into pan and bake for 1 1/2 hours or until a toothpick inserted in the center of cake emerges clean.
8. Enjoy!
Title: Mocha Sauce
Ingredients:
- 1 half-and-half
- 1/2 vanilla
- 1 instant coffee powder
- 1/2
Instructions:
1. Heat ingredients in the top of a double boiler over hot water, stirring, until smooth.
2. Serve over frozen coffee yogurt.
Title: Merryfield Apple Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking soda
- 1 salt
- 1 vanilla
- 2 eggs
- 3 apples
- 3 walnuts
- 1 raisins
- 1/2 dates
- 1/2
Instructions:
1. Preheat oven to 325.
2. Grease a 9x13 pan.
3. Mix flour, sugar, oil, soda, salt, vanilla and eggs.
4. Stir in apples, nuts, raisins and dates.
5. Spread in pan.
6. Bake 1 hour or until toothpick inserted in center comes out clean.
Title: Fudge Bars
Ingredients:
- 2 quick-cooking oats
- 1 1/2 all-purpose flour
- 1 brown sugar
- 3/4 salt
- 1 margarine
- 1 pecans
- 1 sweetened condensed milk
- 1 shortening
- 2
- 1
Instructions:
1. In a large bowl combine oats, flour, brown sugar and salt.
2. Add the butter and mix until crumbly.
3. Stir in pecans.
4. Reserve 1-1/2 cups for topping.
5. Press remaining crumbs mixture into a greased 13 x 9 pan.
6. In a saucepan combine the milk, chocolate chips and shortening, cook and stir over low heat until melated.
7. Spread over crust, sprinkle with remaining crumbs.
8. Top with M&M's.
9. Bake at 350° for 25 minutes or until edges are golden brown.
Title: Halloween Cookie Pizza
Ingredients:
- 1 creamy peanut butter
- 1/2 - 2/3 raisins
- 1
- 1/2 - 2/3
- 1/4 - 1/3
Instructions:
1. Line a 12-inch pizza pan with foil; grease the foil.
2. Slice the roll of cookie dough into 1/4 inch slices.
3. Place cookie dough slices in the bottom of the foil-lined pizza pan.
4. With your fingers that have been dipped in flour, press dough to form a crust.
5. Bake at 350° for 15 to 20 minutes or until golden brown.
6. Let cool completely.
7. Using the foil lining, lift the cookie crust gently from the pan; carefully remove the foil lining and place the crust on a serving platter or tray.
8. Evenly spread peanut butter over the crust.
9. Sprinkle with candy corn and raisins.
10. Melt ready-to-spread frosting in a saucepan over low heat; stir constantly until thin enough to drizzle.
11. Drizzle icing over cookie pizza.
12. Cut pizza into wedges and serve.
Title: Marshmallow Fruit Salad
Ingredients:
- 8 firm banana
- 1 miniature marshmallow
- 1/2 peach yogurt
- 1/3 mayonnaise
- 2 flaked coconut
- 2 maraschino cherries
- 2
Instructions:
1. In a bowl, combine the fruit cocktail, banana and marshmallows. Combine yogurt and mayonnaise until blended; add to fruit mixture and stir to coat.
2. Spoon into individual dishes; top with coconut and a cherry if desired.
Title: Cranberry Mascarpone and Pralines
Ingredients:
- 1/2 sugar
- 1 butter
- 1/3 mascarpone cheese
- 1 dried cranberries
- 1/4 strawberry
- 1/2
- 1
Instructions:
1. Line a baking sheet with foil. Butter the foil; set aside.
2. For pralines, cook sugar and butter in a heavy 8-inch skillet over medium heat until sugar begins to melt, shaking skillet occasionally. Do not stir.
3. Reduce heat to medium-low; cook until sugar turns golden, stirring often with a wooden spoon. Remove from heat; stir in nuts. Immediately spread coated nuts in a thin layer on prepared baking sheet. Cool; break into small pieces.
4. Meanwhile, combine mascarpone cheese, cranberries, orange peel, and liqueur or juice in a medium mixing bowl. Spoon mixture into a pastry bag fitted with a 1/2 inch wide open-star tip. Pipe onto strawberry halves; arrange on a small plate. Garnish with pieces of praline.
Title: Donut Pudding With Quick & Easy Zabaglione
Ingredients:
- 16 unsalted butter
- 1/2 sugar
- 1 eggs
- 5 half-and-half
- 2 cinnamon
- 1 1/2 pure vanilla extract
- 1 raisins
Instructions:
1. Preheat oven to 350°. Lightly butter a 9 by 13-inch baking dish.
2. In a food processor combine butter and sugar just until it forms into a ball. Add eggs, cream, cinnamon, and vanilla, and process until blended.
3. Break the donuts into 1-inch pieces and spread them in the prepared pan. Scatter the raisins over the top, and pour the egg mixture over all.
4. Set aside to soak for 5 to 10 minutes, pushing the donut pieces down into the custard to ensure even coverage.
5. Cover with foil and bake 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top.
6. Donut pudding is done when the custard is set, but still soft.
7. For zabaglione:
8. Microwave ice cream for 20 seconds. Stir with a wooden spoon to loosen and then stir in Marsala wine.
9. Cut pudding into squares and serve topped with zabaglione.
Title: Kefir No-Bake Cookies
Ingredients:
- 1/4 coconut oil
- 2 cocoa powder
- 1/4 honey
- 1 3/4 rolled oats
- 1/4 sea salt
- 1 peanut butter
- 1/4 almond butter
Instructions:
1. In a medium bowl, mix coconut oil, cocoa powder, honey, and oats.
2. Add kefir, salt, and peanut butter and mix until well combined.
3. Scoop with a small cookie scoop onto parchment paper.
4. Place in the fridge for 30 minutes.
5. Serve or keep stored in a sealed container in the refrigerator.
Title: Pumpkin Cake With Cream Cheese Frosting
Ingredients:
- 4 eggs
- 1 2/3 sugar
- 2 vanilla
- 1 canned pumpkin
- 2 flour
- 1 whole wheat pastry flour
- 1 baking soda
- 1 baking powder
- 2 pumpkin pie spice
- 2 salt
- 1 cinnamon
- 1/2 raisins
- 1 cream cheese
- 1 butter
- 13 vanilla
- 1/2 powdered sugar
- 1
- 2
Instructions:
1. Beat together eggs,Sugar,Vanilla,oil & pumpkin.
2. Add dry ingredients and mix well.
3. Fold in raisins and nuts.
4. Bake in a lightly oiled 9x12 pan
5. @ 350 25-30 Minutes or until a tooth pick inserted into center comes out clean.
6. Let cool before Frosting.
7. Frosting: beat together: cream cheese, soft butter, vanilla.
8. add powdered sugar, if too stiff add a little milk.
Title: Mocha Sauce
Ingredients:
- 200 dark cooking chocolate
- 2/3 golden syrup
- 1/3 instant coffee
- 2
Instructions:
1. Place the chopped chocolate in a medium stainless steel bowl and set aside.
2. Combine together the cream and golden syrup in a saucepan.
3. Over low heat bring to a boil, stirring often.
4. Remove from the heat and immediately pour over the chocolate.
5. Let stand until chocolate has melted and then stir until smooth.
6. Stir in the coffee.
7. Serve immediately over ice cream or cake.
8. *Can be kept in fridge once it has cooled, cover and then reheat gently before serving.
Title: Caramel Pudding Cake
Ingredients:
- 1 sugar
- 4 -5 water
- 1 sugar
- 2 flour
- 4 baking powder
- 1 salt
- 1 water
- 1 shortening
- 1 raisins
- 1 vanilla
Instructions:
1. Spread sugar in frying pan and stir until caramelized.
2. Add the water and simmer until sugar and water form a caramel sauce.
3. Meanwhile, boil the raisins with the water and the shortening.
4. Mix the first four ingredients together.
5. Add the vanilla to the raisin mixture, and then add this to the flour mixture.
6. Stir together.
7. Put sauce in 9x13 pan and add the batter by spoonfuls over the top.
8. Bake at 350º till warm and bubbly, approximately 30 minutes.
9. Serve with whipped cream or ice cream over the top. Delicious!
Title: Triple Chocolate Mousse Parfait
Ingredients:
- 3 1/2 white chocolate
- 1/4 butter
- 3 sugar
- 1/2 eggs
- 2 butter
- 3 1/2 eggs
- 1/4 sugar
- 2 bittersweet chocolate
- 2 butter
- 1 eggs
- 3 1/2 sugar
- 1/4
- 1
- 2
- 1
Instructions:
1. Note: You need 5 - 1 cup decorative dishes for this recipe. Champagne glasses work very well.
2. White Chocolate Layer: Combine chocolate and cream in a double boiler over hot water. Leave until partially melted, stirring ocassionally. Remove from pan. Whisk until smooth. Whisk in butter. Add egg yolks, one at a time, whisking vigoroughly after each addition.
3. In a small bowl, beat egg whites until soft peaks form. Add sugar and beat until whites are stiff but not dry. Quickly fold about one quarter of the whites into the chocolate mixture; spoon in remaining whites and fold until blended. Place in decorative dishes and refrigerate about 1 - 1-1/2 hours or until partially set.
4. Milk Chocolate Layer: Same as above. Pour carefully over the first layer.
5. Dark Chocolate: Same as above.
6. Cover with plastic wrap when set. If desired, garnish with white chocolate or dark chocolate curls or with seasonal fruit.
Title: Mamma Maria's Cake
Ingredients:
- 2 strong black coffee
- 1 brandy
- 1/2 sugar
- 1/2 cocoa powder
- 1 cornflour
- 1/2 sugar
- 1/2 vanilla essence
- 1/2 milk
- 1/2 butter
- 2 dark chocolate
- 1 1/2
- 2 1/2
- 30
- 2
- 90
Instructions:
1. Filling and Frosting.
2. Place cornflour, custard powder, and sugar into a saucepan. Stir untl combined. Gradually add milk, stir until smooth and free of lumps.
3. Add vanilla and cream, stir untl combined. Stir over low heat until custard boils and thickens. Add butter, simmer uncovered for 3 minutes, stirring constantly.
4. Remove pan from heat, add beaten egg yolks, mix well. Place custard in bowl, cover with plastic food wrap and allow to become cold.
5. Place chocolate in a double saucepan, place over simmering water until chocolate melts. Allow to cool slightly. Divide custard in half. Leave one half vanilla and add chocolate to other half, mix well.
6. To prepare cake.
7. Cut two 9 inch sponge cakes into four even layers. Place first layer onto a serving plate.
8. Combine cold coffee, liqeur, brandy and sugar, mix well. Brush liqeur mixture onto first layer.
9. Spread half the vanilla custard over the first layer. Place the second layer on top of the first layer. Brush with liqeur mixture. Spread 1/3 of chocolate custard over second layer.
10. Place third layer on top of second layer, brush wth liqeur mixture and spread with remaining half of vanilla custard.
11. Place fourth or top layer on cake and brush with liqeur mixture. Spread remaining chocolate custard over the top layer and around sides of cake.
12. Smooth over surface with a large spatula. refrigerate for several hours.
13. Decorate the cake by piping cream to form a decorative border. You can decorate the cake in the style that you choose if you wish. Sprinkle with finely sifted cocoa powder.
Title: Far Breton Aux Pommes (Apple Pie)
Ingredients:
- 4 apples
- 70 butter
- 250 all-purpose flour
- 250 sugar
- 4 eggs
- 750 milk
- 1 salt
Instructions:
1. Peel and slice the apples. Put the apple - slices in a casserole dish, add the butter and 70gr sugar and bake for 15 minutes at 350°F.
2. Meanwhile, beat the eggs, with the rest of the sugar. Add the milk and the flour to make a soft dough.
3. Allow the apples to cool.
4. When apples are cooled, put the batter on top of the apples and bake for 60 minutes at 350°F.
Title: BLUEBERRY COOKIES...with Lemon Filling
Ingredients:
- 100 butter
- 2/3 sugar
- 1 vanilla
- 2 eggs
- 1 1/2 plain flour
- 1/2 bicarbonate of soda
- 1/2 salt
- 1 blueberries
- 1 plain flour
- 1 1/2 icing sugar
- 2 butter
- 1 lemon
- 3 lemon juice
Instructions:
1. preheat oven to 180 Celsius line 2 large baking trays with baking paper.
2. coat the blueberries with the extra 1 tablespoon of flour. put aside.
3. using an electric mixer, cream the butter and sugar until light and fluffy.
4. add the eggs one at a time beating well after each addition.
5. add the vanilla.
6. add the flour, salt and bicarb. beat until well combined.
7. stir in the blueberries.
8. place heaped teaspoons of mix onto the baking trays. leave a little room for spreading.
9. cook for approx 10 -15 minutes or until golden.
10. cool on trays.
11. fill.
12. mix the icing sugar, butter and rind together with enough lemon juice to make a spreadable paste.
13. place 1/2 the biscuits upside down and divide the filling evenly between them. spread to cover then sandwich together with the other half of the biscuits.
14. dust with icing sugar to serve.
15. NOTE: you can use fresh or frozen blueberries.
Title: Gourmet Chocolate Cake
Ingredients:
- 1 boiling water
- 3/4 milk
- 1/2 vanilla
- 1 unsalted butter
- 1 brown sugar
- 1 1/4 granulated sugar
- 3/4 eggs
- 4 all-purpose flour
- 2 baking soda
- 1 1/4 salt
- 1/2
Instructions:
1. Preheat oven to 350°F Grease a 9 x 13-inch baking pan (or three 9" round cake pans) and dust with flour.
2. In a small bowl, whisk the boiling water into cocoa until smooth. Whisk in milk and vanilla.
3. In a large bowl or on parchment paper, sift together flour, baking soda and salt.
4. In another large bowl with an electric mixer, beat together butter and sugars until light and fluffy, about 2 to 3 minutes. Beat in eggs, one at a time, beating well after each addition. The batter should be very light and fluffy.
5. Fold 1/3 of the flour mixture into the egg, butter and sugar mixture. When combined, fold in 1/3 of the chocolate mixture. Repeat these steps, alternating between the flour mixture and the chocolate mixture, until everything is folded together. By folding the flour in instead of beating it, you will develop the gluten less and have a more tender cake crumb.
6. Pour batter into pan, spreading evenly. If using more than one pan, bake the pans in the upper and lower thirds of the oven, switching them mid-way between baking. If using just one pan, bake in the middle of the oven and rotate the ban mid-way through baking. Bake for 20-25 minutes if using three 9" pans, and 30-40 minutes if using a 9 x 13" pan; or until a tester inserted into the center of the cake comes out clean.
7. Cool cake in pan on rack for 10 minutes, and then turn out onto racks to cool completely.
Title: Baked Peaches With Pistachio Nuts
Ingredients:
- 6 pistachios
- 6 amaretti
- 2 caster sugar
- 2 ground cinnamon
- 2 rose water
- 1/2 low-fat plain yogurt
- 1 honey
- 3 cinnamon sticks
- 2 -3 rose water
- 2
Instructions:
1. Heat oven to 350 degrees.
2. Coarse chop pistachios and biscuits.
3. Put into a bowl and mix into a paste with the almonds, sugar, cinnamon, egg yolk, and orange blossom water or rose water.
4. Fill the cavity of each peach generously with this mixture, and arrange the fruit closely in a medium size baking dish.
5. SYRUP:
6. Dissolve the honey in 300ml water over a gentle heat, add cinnamon sticks, orange strips and boil for 5-6 minutes until slightly thickened.
7. Stir in orange blossom water or rose water and pour around the peaches.
8. Bake 15 minutes or until the peaches look soft without falling apart, basting occasionally.
9. Serve with yoghurt or fromage frais.
Title: Jim Hunt's Peanut Butter Peanut Butter Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 sugar
- 1 brown sugar
- 1 peanut butter
- 2 eggs
- 3 flour
- 1 baking soda
- 1/2 salt
- 1 vanilla
Instructions:
1. Cream sugars and fats,add peanut butter and mix well.
2. Add eggs and vanilla, then the dry ingredients sifted together,mix well.
3. Shape into small balls, place 2 inches apart on ungreased cookie sheet,.
4. Flatten with a fork dipped in sugar,.
5. Bake in 375 oven until delicately brown, about 7 - 10 minutes.
Title: Smucker's Strawberry Angel Cookies
Ingredients:
- 1
- 3/4
- 3
Instructions:
1. HEAT oven to 325°F Coat baking sheet with no-stick cooking spray.
2. 2tBEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
3. 3tBAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
Title: Maple Glazed Turnovers
Ingredients:
- 3 butter
- 1/4 brown sugar
- 1/2 arrowroot
- 1/2 cornstarch
- 1 1/2 apples
- 1/4 golden raisin
- 1/4 pecans
- 1/2 cinnamon
- 0.5 apple pie spice
- 1 puff pastry
- 1/4 powdered sugar
- 1/2 vanilla
- 2 maple syrup
Instructions:
1. Melt the butter in a medium skillet, add brown sugar and stir until thoroughly combined.
2. Add apples, apple juice and raisins, cook over medium heat until apples are softened but still slightly crisp.
3. Mix the arrowroot starch or cornstarch with a small amount of water add to the cooked apples, stir in chopped pecans and cinnamon.
4. Continue to cook until mixture is thickened and most of liquid has been absorbed.
5. Remove from heat, place in a small bowl and place in refrigerator and allow to cool for 30 minutes to 1 hour before filling pastry.
6. Meanwhile, lay the sheet of pastry out on counter and allow to thaw for 40 minutes.
7. On a lightly floured board, lightly roll out sheet of puff pastry into a square, cut in fourths; beat the egg white with 1 tablespoon water, set aside.
8. Divide the cooled apple mixture evenly among the 4 squares of pastry, leaving the edges free for crimping.
9. Brush the edges of the pastry with the beaten egg white and gently fold the pastry over the apples forming a triangle; with the floured tines of a fork, thoroughly crimp and seal the edges together.
10. Place on a ungreased cookie sheet, with a sharp knife, make 2 to 3 small slits in top of turnovers to allow steam to escape.
11. Place in 375 degree preheated oven for 15 to 20 minutes or until browned and puffed.
12. Mix together the powdered sugar, maple syrup and vanilla; immediately upon removing the turnovers from the oven, brush the tops with the glaze.
13. If not serving immediately, transfer the turnovers to a cooling rack and allow to cool before wrapping for storage.
14. Serve warm with vanilla ice cream or frozen yogurt.
Title: Carolyn's Apple Pudding Cake
Ingredients:
- 4 -6 apples
- 2 brown sugar
- 1 cinnamon
- 2 water
- 1 flour
- 1/2 white sugar
- 1/4 baking soda
- 2 baking powder
- 1 salt
- 1 vanilla
- 1 egg
- 1 1/2 shortening
- 1/2 milk
Instructions:
1. Preheat oven to 350*.
2. Slice apples, with or without the peel, to fill a casserole dish.
3. Sprinkle with brown sugar, cinnamon and water.
4. In a medium bowl, mix flour, white sugar, baking soda, baking powder and salt. Set aside.
5. In a small bowl or shaker, combine vanilla, egg, melted shortening and milk.
6. Add to the flour mixture and beat until smooth, then pour over the apples.
7. If desired, sprinkle with sugar cinnamon.
8. Bake for 1 hour or until golden.
9. Serve warm with a dollop of whipped cream.
Title: Nanny Max's Snickerdoodles
Ingredients:
- 1 1/2 sugar
- 1 shortening
- 2 eggs
- 2 1/2 flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
- 2 sugar
- 2 cinnamon
Instructions:
1. Mix sugar, shortening and eggs together thoroughly.
2. cut in the flour, cream of tartar soda and salt and mix well.
3. roll into small balls about the same size as walnuts.
4. roll balls in cinnamon and sugar and place 2 inches apart on a cookie sheet.
5. bake 10 minutes at 400 degrees.
Title: Cinnamon Brown Sugar Acorn Squash (Ayote En Miel)
Ingredients:
- 1 acorn squash
- 3 cinnamon sticks
- 2 1/4 golden brown sugar
- 2 1/2 water
Instructions:
1. Cut squash in half and clean out interior (take out all the seeds and stringy part). Cut each half in quarters (4 pieces).
2. In a medium saucepan on medium heat, combine sugar, cinnamon, water and squash. Arrange the squash (skin down) in the sauce pan in a way that allows all the squash to be almost covered in water.
3. Cook on medium heat for about 2 hours, cheking on the squash every 30-45 mins making sure that it is not running out of water. Towards the end the sauce should be a light syrup. Let the squash cool and the syrup thicken for about 10-15 mins before serving. Serve with Vanilla ice cream or whip cream.
Title: Healthful Banana Cupcakes With Maple Cream Cheese Icing
Ingredients:
- 3 1/4 rolled oats
- 1/2 turbinado sugar
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1 ground cinnamon
- 3 bananas
- 1/2 plain yogurt
- 1/2 buttermilk
- 1/4 egg
- 1 vanilla extract
- 1 cream cheese
- 16 pure maple syrup
- 2
Instructions:
1. Preheat oven to 400 degrees. Line a muffin pan with baking cups.
2. Place 2 cups of the rolled oats in a food processor. Process for a few minutes (until it resembles oat flour).
3. In a mixing bowl, combine the processed oats, remaining 1 1/4 cups rolled oats, turbinado, baking powder, baking soda, sea salt and cinnamon. Mix well.
4. In a separate bowl, combine the mashed bananas, yogurt, buttermilk, sunflower oil, egg and vanilla.
5. Slowly fold the wet ingredients into the dry, being careful not to over mix. Let the batter sit for at least 15 minutes.
6. Scoop, by the 1/4 cupful into baking cups. Bake at 400 for 12-15 minutes. Allow to cool complete before icing.
7. Whip 16 oz. of plain cream cheese with 2 tablespoons of pure maple syrup. Add more according to taste. Spread a tablespoon of icing on each cooled cupcake.
Title: Shortcrust Pastry
Ingredients:
- 12 plain flour
- 1 1/2 baking powder
- 1 salt
- 6 butter
- water
Instructions:
1. Sift plain flour, baking powder and salt into a bowl (or in the bowl of the food processor).
2. Rub in the butter with finger tips (or use pulse button on the food processor) until mixture resembles course breadcrumbs.
3. Gradually add water until dough becomes a ball.
4. Remove and wrap in cling wrap and refrigerate for 30 minutes before using.
Title: Nana's Shortbread
Ingredients:
- 2 butter
- 1 powdered sugar
- 3 1/2 all-purpose flour
- 1/2
Instructions:
1. Preheat oven to 275°F.
2. Whip butter and add fruit powder sugar.Mix together both flours and spoon into butter mixture. Stir until thoroughly combined.
3. Roll dough out to 1/8-1/4" thickness and cut using favourite cutter. (If using glacee cherries, quarter them and place in the center of each cookie and press gently.).
4. Place cookies on baking sheet and bake for approximately 15 minutes, or until cookies just start to turn light golden around the edges.
Title: Peaches 'n Pudding Crisp
Ingredients:
- 2 -3 vanilla instant pudding mix
- 3 1/2 brown sugar
- 1/4 flour
- 2/3 oats
- 1/2 sugar
- 1/2 salt
- 1/4 cinnamon
- 1/2 butter
- 1
- 1/2
Instructions:
1. In ungreased 1 1/2 quart casserole or baking dish, combine peaches, 1 T pudding mix, brown sugar and 1/4 C fruit syrup.
2. In large mixing bowl combine remaining ingredients until well blended and crumbly.
3. Sprinkle topping mixture over fruit mixture.
4. Bake at 350 degrees for 45-50 minutes until deep golden brown and bubbly.