lumicero/recipes-ing2inst huggingface dataset:
Title: Bittersweet Chocolate Sauce
Ingredients:
- 3/4 heavy cream
- 1/2 water
- 1/4 corn syrup
- 1/4 kosher salt
- 2 bittersweet chocolate
- 1/2 unsalted butter
- 10 vanilla extract
- 1
- 1/2
Instructions:
1. Combine cream, milk, water, cocoa powder, corn syrup, and salt in a medium saucepan.
2. Bring to a simmer over medium heat, whisking until cocoa powder is completely dissolved.
3. Remove from heat and add chocolate, butter, and vanilla, stirring until chocolate is melted and sauce is smooth.
4. Serve warm.
5. NOTE: To reheat, cover it and microwave for 1 minute. Remove from the microwave and stir until completely melted.
Title: Kaki Mochi Cookies
Ingredients:
- 1 1/2 butter
- 1 brown sugar
- 2 pure vanilla extract
- 1 soy sauce
- 1 chocolate chips
- 3 flour
- 1 1/2 baking soda
- 1 3/4
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream butter and brown sugar.
3. Add vanila and shoyu, blend.
4. Add chocolate chips and mix well.
5. Mix in flour and baking soda, then rice krispies and arare.
6. Roll into 1inch balls and place on cookie sheets. Flatten slightly.
7. Bake until golden brown, about 15 minutes.
Title: Welsh Cheese Tarts
Ingredients:
- 1 egg
- 1/4 flour
- 1/4 baking powder
- 1/4 white sugar
- 1/4 butter
- 1/2 vanilla
- 12 -15
Instructions:
1. Preheat the oven to 350°F.
2. Cream butter, vanilla, egg and sugar together.
3. Add flour and baking powder.
4. Mix well.
5. Place small amount of jam in the bottom of tart shell Place about a tablespoon of mixture on top of jam.
6. Bake for about ten minutes or until cake is golden.
Title: Spring Cupcakes
Ingredients:
- 2 1/3 all-purpose flour
- 2 granulated sugar
- 5 baking powder
- 1 salt
- 1 fat-free evaporated milk
- 3/4 butter
- 1 vanilla
- 3 eggs
- 2/3 shortening
- 2 butter
- 2/3 vanilla
- 2 icing sugar
- 4
Instructions:
1. Preheat oven to 350°F LIne two 12-cup muffin pans with paper liners and lightly grease the pan on top.
2. CUPCAKES: Whisk flour, sugar, baking powder and salt until combined. Measure out and reserve 2 tablespoons milk and reserve to use in frosting. Add remaining milk, butter, vanilla and eggs to flour mixture. Beat on medium or whisk untl smooth.
3. Divide evenly among muffin cups, filling 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Transfer cupcakes to a wire rack; cool completely before frosting.
4. FROSTING: Beat shortening, reserved milk, butter, and vanilla until light and fluffy. Add sugar, 1 cup at a time, beating unitl light and fluffy.
5. TIP: Add a few drops of food coloring to small amounts of icing for a rainbow of colors!
Title: Mini Chip Snowball Cookies
Ingredients:
- 1 1/2 butter
- 3/4 powdered sugar
- 1 vanilla extract
- 1/2 salt
- 3 all-purpose flour
- 2 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 375*.
2. Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy.
3. Gradually beat in flour; stir in morsels and nuts.
4. Shape level tablespoons of dough into 1 1/4" balls.
5. Place on ungreased baking sheets.
6. Bake for 10-12 minutes or until cookies are set and lightly browned.
7. Remove from oven.
8. Sift powdered sugar over hot cookies on baking sheets.
9. Cool on baking sheets for 10 minutes; remove to wire racks and cool completely.
10. Sprinkle with additional powdered sugar, if desired.
11. Store in airtight container.
Title: Truffle Iced Sugar Cookies
Ingredients:
- 1 all-purpose flour
- 1/4 baking soda
- 1/8 salt
- 4 butter
- 2/3 margarine
- 1 granulated sugar
- 1 vanilla extract
- 1 powdered sugar
- 2 nonfat milk
- 1 white chocolate
- 1/2
Instructions:
1. Cookies: Lightly spoon flour in a measuring cup and level with a knife.
2. Combine with baking soda, and salt in a mixing bowl and stir well and set aside.
3. Beat butter with a mixer until creamy and add sugar, vanilla, and egg white.
4. Continue to beat with mixer until mixture is creamy.
5. Gradually add flour mixture and mix until well blended.
6. Turn out dough onto wax paper and shape into a six inch log.
7. Freeze for 3 hours or until firm.
8. Preheat oven to 350°F.
9. Slice log into 1/4 inch pieces and place on a baking sheet coated with cooking spray.
10. Bake at 350°F for 8-10 minutes and cool.
11. Icing: Combine powdered sugar and cocoa in a small bowl.
12. Add milk and stir until mixture is smooth.
13. Spread over cookies leaving a small border around the edges.
14. Place chocolate in a heavy duty food storage bag and microwave for 1 minute or until chocolate is soft.
15. Knead bag until chocolate is smooth.
16. Snip a small hole in the corner of bag and drizzle chocolate mixture on cookies, so that they resemble truffles.
Title: Sinless Strawberry Trifle
Ingredients:
- 1 fresh strawberries
- 2 navel orange
- 1 Splenda sugar substitute
- 6 vanilla
- 1/8 cinnamon
- 2 fat-free cool whip
- 1/2
Instructions:
1. Wash, stem, and slice strawberries (I love using an egg slicer to get even slices).
2. Place strawberries in medium bowl.
3. Using a reamer, juice orange into the bowl of strawberries.
4. Stir, adding Splenda, extract, vanilla, and cinnamon.
5. Stir berries in this juice very well and set aside to allow berries to macerate while you assemble the trifle.
6. Tear half of angel food cake into bite-size bits and place in bottom of trifle bowl.
7. Add half of strawberries followed by the other half of the angel food cake torn into bite size bits.
8. Place remaining strawberries on top of cake.
9. Pour juice over the layers.
10. Top with Cool Whip.
11. Chill until ready to serve.
12. Serves 4 generously.
13. Suggestions: You can garnish the top of the cool whip by saving two or three of the strawberries and making a fan.
14. To do this, place a strawberry stem side down in your egg slicer.
15. slowly lower the top and slice into the strawberry just to the point that it is about to cut through.
16. Pull the strawberry out and spread the slices.
Title: Low Carb Orange Spice Cookies
Ingredients:
- 5 Splenda granular
- 1/2 brown Sugar Twin
- 1/2 baking powder
- 1 baking soda
- 1 cinnamon
- 4 ground ginger
- 1 1/2 ground nutmeg
- 1/2 walnuts
- 1/2 orange zest
- 1 pure vanilla extract
- 2 sour cream
- 1 eggs
- 1/2
- 3
Instructions:
1. Preheat the oven to 350°F.
2. Combine the pork rinds, Splenda, Sugar Twin, baking powder, soda, cinnamon ginger and nutmeg with a whisk until blended.
3. In a separate bowl, beat the fresh ginger, orange zest, vanilla, sour cream and eggs together.
4. Stir into the pork rind mixture until well blended.
5. Drop rounded tablespoons onto parchment lined baking sheets, 2-inches apart.
6. Flatten with the bottom of an oiled glass.
7. Bake for 12 minutes.
8. Transfer the cookies to cooling racks to cool.
Title: Lemon Glazed Gingersnaps
Ingredients:
- 2/3 all-purpose flour
- 1/3 whole wheat flour
- 1 1/2 ground ginger
- 1/2 ground cinnamon
- 1/2 baking soda
- 1/4 ground cloves
- 1/4 salt
- 1/8 fresh ground black pepper
- 1/2 granulated sugar
- 1/4 butter
- 2 molasses
- 1 confectioners' sugar
- 2/3 fresh lemon juice
- 2
Instructions:
1. Heat oven to 350°F.
2. Whisk flours, ginger, cinnamon, baking soda, cloves, salt & pepper in bowl.
3. Beat granulated sugar and butter spread (the recipe calls for 1/4 cup + 2 tablespoons 50/50 butter blend spread such as Smart Balance, but the program wouldn't accept that, so I entered butter or blend such as Smart Balance) in medium bowl with electric mixer at medium speed until combined. Add molasses and beat until combined. Add egg white and beat until smooth. Add dry ingredients in thirds, beating until combined.
4. Drop batter by teaspoonfuls onto ungreased baking sheets, spacing one inch apart. Bake 10 minutes.
5. Mix confectioners sugar and lemon juice in small bowl. Brush onto each cookie while warm.
6. (Zaar gave nutritritional info per dozen cookies. So you don't have to do the math I'm adding Prevention magazine's nutritional info per cookie [using Smart Balance 50/50 butter spread, not butter]: 33 calories, 6 g carb, 0 g fiber, 1 g fat, 0.5 g sat fat and 21 mg sodium.).
Title: Oatmeal Coconut Slices
Ingredients:
- 1 butter
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1/2 vanilla
- 1 1/2 flour
- 1 baking soda
- 1 salt
- 3 rolled oats
- 1 1/2 flaked coconut
- 1/2
Instructions:
1. Cream butter and sugar.
2. Add egg, vanilla. Mix.
3. Add soda, salt, . Mix.
4. Add oats, coconut, nuts.
5. I add chocolate chips or baking gum drops.
6. Make into 3 rolls, roughly 2 inch (5 cm) diametre. Wrap in plastic, refrigerate 1 hour.
7. Slice into 1/4 inch slices,.
8. 375 f. About 10 minutes or so.
Title: Honey Biscuits
Ingredients:
- 120 butter
- 120 caster sugar
- 1 honey
- 1 cinnamon
- 1 self raising flour
- 180
Instructions:
1. Beat the butter and sugar together in a bowl until they are creamy.
2. Beat in honey then yolk.
3. Add the cinnamon and flour and mix into a soft dough.shape into balls should.
4. make about 30 biscuits.
5. Put into oven heated to 175c or gas mark 4, for about 9 to 12 minutes, allow to settle for a few minutes when out of oven.
Title: Mincemeat Twists
Ingredients:
- 2 all-purpose flour
- 1/3 brown sugar
- 1/2 ground nutmeg
- 1/4 baking powder
- 3/4 butter
- 5 -7 cold water
- 2/3 milk
- 2 sugar
Instructions:
1. Stir together flour, brown sugar, mace and baking powder. Cut in butter till mixture resembles coarse crumbs. Sprinkle water, 1 tablespoon at a time over mixture until all is moistened, tossing gently with a fork. Form dough into a ball. Cover and chill 30 minutes or till easy to handle.
2. Combine mincemeat and orange peel (if using) in a small bowl. Set aside. Divide dough into quarters. On a floured surface roll two of the quarters into 12X4-inch rectangles. Spread each with half of the mincemeat mixture. Roll the remaining quarters into 12X4-inch rectangles and carefully place over the mincemeat. Trim uneven edges.
3. Cut each rectangle into twelve 4X1-inch strips. Twist each strip twice. Place on an ungreased cookie sheet. Me, I am a huge fan of laying down parchment paper.
4. Bake in a 375*F oven for 15 minutes. Remove from oven. Brush with milk and sprinkle with sugar. Return to oven and bake 5 to 8 minutes more or till golden. Remove from pan and cool on wire racks. Makes 24.
Title: No-Bake Blueberry Cheesecake (Can Be Gluten-Free)
Ingredients:
- 180 butter
- 100 boiling water
- 60 gelatin
- 3 1/2 cream cheese
- 2 light cream cheese
- 125 caster sugar
- 600 fresh lemon juice
- 1 fresh blueberries
- 200 frozen blueberries
- 1/4 caster sugar
- 1 lemon juice
- 300 blueberries
- 5 cornflour
- 1/2 cornstarch
- water
Instructions:
1. Spray and line a 20 cm springform round pan.
2. Process biscuits in a food processor until finely crushed. Add 3/4 of the melted butter and mix to combine, If the biscuit mixture is not moist enough -- continue to add in more butter.
3. Press the biscuit crumb in to the base of the prepared pan. Place in the fridge.
4. Place the boiling water in a bowl and then sprinkle over the gelatine. Stir to dissolve the gelatine and set aside to cool.
5. Using an electric mixer, beat the softened cream cheese with the caster sugar in a bowl until smooth. Add the cream and beat until well combined.
6. Add the gelatine mixture and the lemon juice. Beat.
7. Fold in the 200 grams of berries.
8. Pour the mixture in the prepared pan and smooth over the surface. Return to the fridge.
9. Process the remaining berries in a food processor until smooth. Pass through a fine sieve into a small saucepan. Stir in the lemon juice and caster sugar.
10. Combine the cornflour and cold water in a cup or small bowl. Add to the pan and stir over a medium heat for 2 to 3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature.
11. Spread the berry topping over the cooled cheesecake. Spread evenly.
12. Return the cheesecake to the fridge to set.
13. Cheesecakes generally require at least 4 hours to set fully or leave overnight.
Title: Fresh Lime Trifle
Ingredients:
- 1/3 butter
- 1 sugar
- 2/3 fresh lime juice
- 5 lime zest
- 2
- 1
Instructions:
1. Melt butter in medium saucepan. Blend in sugar. Stir in lime juice and 1/4 cup (59 ml) water. Whisk in egg yolks. Cook and stir over medium-low heat about 18 minutes or until thickened. Remove from heat; cool slightly. Stir in lime peel. Cool completely.
2. Place whipped topping in medium bowl. Gently fold in lime mixture.
3. Layer one-third of the cake pieces in a trifle dish or clear serving bowl. Top with one-third lime mixture. Repeat layers twice.
4. Chill at least 2 hours before serving.
Title: Fudgie-Wudgies
Ingredients:
- 1/2 margarine
- 3 sugar
- 2 eggs
- 3 vanilla
- 1 flour
- 1 1/2 salt
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Place the margarine and chocolate in a saucepan or double boiler and heat over simmering water until melted. Remove from heat.
3. Beat in sugar; add the eggs, one at a time, beating well after each addition.
4. Mix in vanilla, flour, salt and nuts.
5. Pour batter in an ungreased 8" square pan and bake for 30 to 35 minutes.
6. Cool slightly; cut into 2" squares.
Title: Strawberry Rice Salad
Ingredients:
- 2 strawberry gelatin
- 2 boiling water
- 3/4 cold water
- 1 rice
- 1/2 milk
- 1 crushed pineapple
- 1
- 1/2
Instructions:
1. Dissolve gelatin in boiling water; add cold water.
2. Chill until it starts to congeal.
3. Fold in rice, milk, whipped cream, pineapple and nuts;
4. Chill until firm.
Title: Baked Banana Dessert Omelet (Tortilla De Banana)
Ingredients:
- 5 butter
- 4 bananas
- 6 salt
- 1 sugar
- 1/4
- 6
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Melt 4 tablespoons butter in a skillet; saute the bananas for 5 minutes, shaking the pan frequently. Set aside.
3. Beat the egg yolks, salt, and cream until light.
4. Beat the egg whites until stiff but not dry; fold into yolk mixture.
5. Butter a 1 1/2 quart baking dish with the remaining butter; turn the mixture into it.
6. Arrange the sauteed bananas on top.
7. Bake for 15 minutes.
8. Quickly sprinkle the sugar on top and bake 5 minutes longer, or until set.
9. Serve immediately.
Title: Espresso Angel Food Cake
Ingredients:
- 1 1/4 whole wheat pastry flour
- 1 1/2 sugar
- 3 instant espresso powder
- 1 vanilla extract
- 1 cream of tartar
- 12 salt
- 1
- 1/4
Instructions:
1. Preheat oven to 325°.
2. Sift together flour, 1/2 cup sugar, and 2 tablespoons espresso powder(push through sieve). Stir again, set aside.
3. In a small bolw, mix remaining 1 tablespoons espresso powder with 1 teaspoons hot water. Stir in vanilla and almond extracts. Set aside.
4. In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add remaining 1 cup sugar and beat until egg whites are firm but not dry. Beat in liquid espresso mixture.
5. Sift 1/3 of flour mixture onto egg whites, and, with a rubber or silicone spatula, gently fold into whites. Add remaining flour in two batches, folding in gently after each addition. Turn batter onto an ungreased 10-inch tube pan. Bake until browned and firm, 50 to 60 minutes.
6. Invert cake (in pan) on a cooling rack and let cool completely, at least one hour. Run a long, thin, sharp knife between the cake and the pan to loosen; remove cake. Keep covered, at room temperature, up to 1 day.
Title: Lemon Blueberry Buckle
Ingredients:
- 1/2 all-purpose flour
- 1/3 granulated sugar
- 1/8 salt
- 1 lemon
- 1/4 unsalted butter
- 1 1/2 all-purpose flour
- 2 all-purpose flour
- 1 baking powder
- 1/4 baking soda
- 1/2 salt
- 1/4 nutmeg
- 6 unsalted butter
- 3/4 granulated sugar
- 1 lemon
- 2 eggs
- 1/2 buttermilk
- 2 blueberries
- 1/3 granulated sugar
- 6 fresh lemon juice
Instructions:
1. FOR THE CRUMB TOPPING: In a medium bowl, whisk together flour, sugar, salt & lemon zest.
2. Add butter, using a fork or your fingers to cut in the butter until it is reduced to pea-size, then loosely cover the bowl & place it in the freezer while mixing the cake batter.
3. Preheat oven to 350 degrees F & lightly grease a 9-inch square baking pan.
4. FOR THE CAKE: In a medium bowl, whisk together flour, baking powder, baking soda, salt & nutmeg.
5. In a large mixing bowl & with a hand mixer, cream together the butter, 3/4 cup sugar & lemon zest for 3-5 minutes or until light & fluffy.
6. Add eggs, one at a time, scraping down the sides of the bowl after each addition.
7. Stir flour mixture into this butter mixture, about 1/3 at a time, alternating with the buttermilk, until both flour mixture & buttermilk are evenly incorporated into the batter.
8. Gently fold just 1 cup of the blueberries INTO the batter, then spread the batter into the prepared pan before distributing the remaining blueberries evenly over the top of the batter.
9. Remove the crumb topping from the freezer & sprinkle it over the berries.
10. Bake the cake 45-50 minutes or until it is lightly golden & firm on top & a toothpick inserted in the center comes out clean ~ Be sure to rotate it after the first 25 minutes for more even baking!
11. FOR THE LEMON SYRUP: While the cake is baking, in a small saucepan, combine 1/3 cup of sugar & the lemon juice, whisking together until well blended. Heat the pan over medium-low heat & cook, stirring occasionally, for 6-8 minutes, or until the liquid thickens a bit.
12. Remove from heat & set aside to cool slightly.
13. When the cake has finished baking, drizzle the warm glaze over the hot cake, then cool to room temperature.
14. Any leftovers can be covered in plastic wrap & kept at room temperature for up to 3 days.
Title: Mini Blueberry Bundt Cakes
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 egg
- 1/4 2% low-fat milk
- 1/2 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 1/2 fresh blueberries
- 1/2 frozen blueberries
- 1 1/2 confectioners' sugar
- 1 2% low-fat milk
- lemon juice
- blueberries
Instructions:
1. In a small mixing bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.
2. Pour into three 4 inch fluted tube pans coated with nonstick cooking spray. Bake at 350* for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired.
4. NOTE: If using frozen blueberries, do not thaw before adding to batter.
Title: Surprise Cherry Squares
Ingredients:
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 2 all-purpose flour
- 1 vanilla extract
- 1 cherry pie filling
- 1
Instructions:
1. Cream butter; gradually add sugar, beating until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Gradually add flour, beating well. Stir in flavorings.
4. Pour the batter into a lightly greased 15x10x1-inch jellyroll pan, spreading evenly.
5. Lightly cut through batter with a small knife to mark off 24 squares. Spoon about 1 tablespoon pie filling in center of each square.
6. Bake at 350~ for 45 minutes or until lightly browned. Batter will puff up around filling while baking.
7. Cool cake in pan 10 minutes. Cut into squares, and remove from pan.
Title: Hazelnut Torte for Diabetic Diet
Ingredients:
- 4 eggs
- 6 fructose
- 6 artificial sweetener
- 2 flour
- 2 1/2 baking powder
- 1 hazelnuts
- 1 sugar-free instant chocolate pudding mix
- 1 2% low-fat milk
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease two 8" round cake pans lined with parchment.
3. Mix together the flour, Splenda, and baking powder, and set aside.
4. In a blender whirl the eggs and fructose until light and lemon coloured. (If using sugar, whirl 3/4 cup with eggs until mixed).
5. Add flour, baking powder, Splenda and hazelnuts to blender, and blend at high speed for a few seconds.
6. Pour into prepared pans and bake for about 20 minutes, or until a tester comes out clean. Cool.
7. Beat the filling and topping ingredients till stiff.
8. Use about 1/2 of it as filling, and the remainder to top the torte. Refrigerate.
9. You can garnish with whole toasted hazelnuts.
10. For the alternate filling, Cream 2 tablespoons of soft butter with 1 cup of icing sugar: add 2 tablespoons of strong, hot coffee, 1 teaspoon cocoa and 1/2 teaspoon of vanilla. Spread between the layers.
11. For alternate topping: Whip 1 cup of whipping cream with 1 teaspoon of sugar and 1 tablespoon of Tia Maria until stiff and spread over the filled torte. Refrigerate the torte.
Title: Whole Wheat Almond Biscotti
Ingredients:
- 1/4 butter
- 3/4 sugar
- 2 eggs
- 2 vanilla
- 1 white whole wheat flour
- 1 1/2 baking powder
- 1/3 salt
- 1
- 1/4
- 1
Instructions:
1. In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
2. Add vanilla and almond extract and beat until combined.
3. Mix in almonds and dried fruits or chocolate chips ( if desired ).
4. Stir in combined flours, salt and baking powder.
5. Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
6. Flatten the log, using wet hands, until about 2-inches thick.
7. Bake the log for 20 minutes in a 350°F preheated oven.
8. Cool for 30 minutes.
9. Using a serrated knife, cut into 1-inch thick slices.
10. Bake slices in a 325°F oven for 15 minutes.
11. Transfer to wire rack and let cool.
12. Store in an airtight container at room temperature for up to 2 weeks.
13. Note: You can skip the use of oat flour and use another 1/3 cup white whole wheat flour.
Title: Pumpkin Donuts With Pumpkin Cream Cheese Frosting
Ingredients:
- 3 1/2 flour
- 4 baking powder
- 1 salt
- 1 cinnamon
- 1/2 ground ginger
- 1/2 baking soda
- 1/4 ground nutmeg
- 1/8 ground cloves
- 1 sugar
- 3 unsalted butter
- 1 egg
- 2 vanilla extract
- 1 buttermilk
- 1/2 buttermilk
- 1 pumpkin puree
- 1 canola oil
- 8 cream cheese
- 1/4 pumpkin puree
- 1/4 butter
- 1 orange zest
- 1 vanilla
- 1/2 confectioners' sugar
- 4
Instructions:
1. make the donuts: whisk together the flour, baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves. beat sugar and butter in large bowl until blended (mixture will be grainy). beat in egg, then yolks and vanilla. gradually beat in buttermilk; fold in pumpkin in 4 additions. cover with plastic and chill 3 hours.
2. sprinkle a baking sheet lightly with flour. press out part of the dough on floured surface to 1/2 to 2/3 inch thickness. using 2 1/2 inch diameter round cutter, cut out dough rounds until all dough is used. using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes. toward the end of making the donuts, i simply formed them into rough patties by hand and poked out the hole with my thumb.
3. place a cooling rack on a baking sheet (for draining the donuts). pour oil into large deep skillet to depth of 1 1/2 inches (or fire up your deep fryer). attach deep-fry thermometer and heat oil to 365 F to 370°F fry doughnut holes in batches until golden brown, turning occasionally, about 2 minutes. using a slotted spoon, transfer to the cooling rack to drain. fry doughnuts, 2 or 3 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to cooling rack. give the donuts and holes a pat with a paper towel to remove excess oil.
4. make the frosting: soften the cream cheese in the microwave for about 30 seconds. blend in the pumpkin, butter, orange juice, zest and vanilla in a mixer or by hand. add the sugar and beat until light and creamy. spread on donuts or just dip the donuts and holes right into the frosting as you eat.
Title: Pear Amaretti Crumble
Ingredients:
- 2 3/4 pears
- 2 brown sugar
- 1 lemon rind
- 1 fresh lemon juice
- 1/4 dry marsala wine
- 1/4 amaretti cookie crumbs
- 4 butter
- 1 1/3
Instructions:
1. Preheat oven to 500°.
2. Combine first 4 ingredients, tossing to coat.
3. Divide pear mixture evenly among 4 (8-ounce) ramekins; drizzle each serving with 1 tablespoon Marsala.
4. Spoon 1 tablespoon crumbs over each serving; top each serving with 1 teaspoon butter.
5. Bake at 500° for 8 minutes or until filling bubbles and topping browns. Top each serving with 1/3 cup frozen yogurt.