lumicero/recipes-ing2inst huggingface dataset:
Title: New Orleans Bread Pudding With Raspberries, Pecans and White God
Ingredients:
- 3 eggs
- 1 sugar
- 1 vanilla extract
- 1 nutmeg
- 1 cinnamon
- 1/2 unsalted butter
- 2 pecans
- 1/2 frozen raspberries
- 5 butter
- 1/2 sugar
- 1/4 half-and-half
- 1 fresh mint leaves
- 1
- 1/2
Instructions:
1. In A large Bowl of an electric mixer, beat eggs about three minutes.
2. Add sugar, vanilla, nutmeg, Cinnamon, and butter beating for 2 minutes.
3. Beat in milk and add pecans while beating another three minutes.
4. Place bread cubes in a greased loaf pan.
5. Add Raspberries to the bread cubes and gently toss together.Keeping the raspberries intact as much as possible.
6. Pour the egg mixture over them and toss until bread is soaked.
7. Let sit until you see only a narrow bead of liquid around the pans edges; about 45 minutes.
8. Pat the bread down into the liquid.
9. Place in a preheated 350 degree oven and bake for 45 minutes or until lightly browned and puffy.( the pudding will fall as it cools slightly).
10. Sauce:
11. In a sauce pan combine the butter, sugar and half and half.
12. Bring to a rapid boil. reduce heat and cook at a slow boil for 3 minutes.
13. Remove from stove top and cool for 5 minutes.
14. Add White Godiva Chocolate Liqueur to the sauce and stir.
15. TO serve, put a 4 OZ ice cream scoop portion of bread pudding into a martini glass and top with 1/4 cup of sauce.
16. Top with a dollop of whipping cream, fresh mint and a raspberry.
Title: Lemon Delight
Ingredients:
- 1 flour
- 1/2 pecans
- 1 sugar
- 1/2 margarine
- 2 1/2 milk
- 1 powdered sugar
- 1 cream cheese
- 1 Cool Whip
- 2 instant lemon pudding
- Cool Whip
Instructions:
1. Mix flour, pecans, sugar and margarine and press into a 9x12x2 inch baking dish.
2. Bake 15 minutes at 350 degrees.
3. While crust cools, mix sugar, cream cheese and 1 cup of cool whip.
4. Spread over cooled crust.
5. Beat pudding as directed on package and spread over cream cheese mixture.
6. Spread Cool Whip over pudding mixture and sprinkle with some chopped pecans for garnish, if desired.
7. Refrigerate for at least 4 hours.
8. Cut into squares to serve.
Title: Pumpkin Pie
Ingredients:
- 2 eggs
- 16 pumpkin puree
- 3/4 sugar
- 1/2 salt
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 1 2/3 evaporated milk
Instructions:
1. Heat oven to 425.
2. Prepare pastry.
3. Beat eggs slightly with hand beater.
4. Beat in remaining ingredients.
5. Place pastry-lined pie plate on oven rack and pour in filling.
6. Bake 15 minutes.
7. Reduce oven temperature to 350.
8. Bake until knife inserted in center comes out clean (8" pie 35 minutes longer, 9" pie 45 minutes longer).
9. Cool and serve with whipped cream.
Title: Old Time Apple Crisp- 100 Year Old (My Great Grandmothers Recipe
Ingredients:
- 4 apples
- 3/4 brown sugar
- 1/2 flour
- 1/2 oats
- 3/4 cinnamon
- 3/4 nutmeg
- 1/3 butter
Instructions:
1. Heat oven 375. Grease 8 x 8 baking dish. Arrange apples in a Pan.
2. Mix remaining ingredients with fork & sprinkle over apples.
3. Bake until apples are tender and topping is golden brown, about 30 minutes.
4. Serve with whipped cream or ice cream.
5. Serves 6.
Title: Chocolate Salami
Ingredients:
- 1.5 butter
- 1 sweetened condensed milk
- 3
- 1
Instructions:
1. Most boxes of vanilla wafers are approximately 11 oz each. For this recipe, you’ll need to use 1 and 1/2 packages of vanilla wafers.
2. In a large bowl, mix the melted butter, cocoa and a can of condensed milk.
3. Add the crushed cookies to the bowl and mix to combine.
4. Scoop out part of the mixture onto parchment paper or aluminum.
5. Shape the cookie mixture into the shape of a log and wrap it tightly inside the parchment paper or aluminum foil.
6. Chill in the refrigerator or the freezer. When you’re ready to serve, sift some powdered sugar over the Chocolate Salami and slice into pieces.
7. Cook time is how long you want to chill the chocolate roll.
Title: Double Chocolate Sandwich Cookies
Ingredients:
- 1 bittersweet chocolate
- 4 butter
- 2 white chocolate chips
- 3/4
Instructions:
1. Preheat oven to 350*F.
2. Cut well-chilled cookie dough into 1/4" thick slices; place 2" apart on ungreased cookie sheets.
3. Cut a 1" circle out of the centers of half the cookes.
4. Bake cookies for 10-12 minutes, or until edges are golden.
5. Cool for 2 minutes on the cookie sheets, then transfer cookies to wire racks and cool completely.
6. Melt the bittersweet chocolate and butter together in a small saucepan over low heat, stirring often, until the chocolate has melted.
7. Spread chocolate over bottoms of the whole cookies.
8. Immediately top each chocolate coated cookie with the cookies with the holes.
9. Place the milk chocolate chips in a small, heavy Zip-lock bag; seal.
10. Microwave at 50% power for 1 1/2 minutes.
11. Turn the bag over, microwave 1-1 1/2 minutes more, or until chocolate is melted.
12. Knead the bag until the chocolate is smooth.
13. Snip a small corner off the edge of the bag; drizzle the chocolate in a random or decorative pattern over the cookies.
14. Let stand until the chocolate has set, about 30 minutes.
Title: Chocolate Blizzard Cookies
Ingredients:
- 1 unsalted butter
- 3/4 brown sugar
- 1/2 sugar
- 1 vanilla
- 2 eggs
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 white chocolate chips
- 1
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Grease cookie sheets or line with parchment paper.
3. Beat butter, sugars, and vanilla in bowl until creamy; beat in eggs one, at a time.
4. Add flour, baking soda and salt,mixing well.
5. Stir in white chocolate chips and then drizzle into the batter, the melted semi-sweet chocolate chips, stirring carefully to create a marbled effect.
6. Drop by rounded tablespoons onto prepared cookie sheets, 2 inches apart.
7. Bake in cenre of preheated oven for 10-12 minutes or until cookies are a golden brown.
8. Cool on sheet for 3 minutes before removing to wire racks to cool completely.
Title: Chocolate Mousse Millefeuille
Ingredients:
- 450 dark chocolate
- 100 Amarula cream liqueur
- 5 white sugar
- 25 phyllo pastry
- 500 butter
- 4 icing sugar
- 1/2
- 1/4
Instructions:
1. Mousse: Melt the chocolate with the Amarula over a water bath.
2. Allow to cool to room temperature.
3. Whip the egg yolks and sugar until pale yellow, thick and fluffy.
4. Fold the whipped egg yolks into the melted chocolate.
5. Whip the cream to stiff peaks and fold into the chocolate egg mixture.
6. Refrigerate overnight.
7. Phyllo: Brush a layer of phyllo with the melted clarified butter and dust with a thin layer of icing sugar.
8. Put another layer of phyllo directly on top of this, pat down firmly and repeat the brushing of butter and confectioner's sugar.
9. Continue for 4 full layers of phyllo.
10. Cut the phyllo into 3” triangles with a sharp knife.
11. Place the triangles on a baking tray lined with parchment.
12. Cover the top of the phyllo with another layer of parchment and another baking tray to weigh it down.
13. Bake like this at 350F until golden brown (about 10 minutes).
14. For Assembly: Secure a layer of phyllo onto the plate with a bit of chocolate sauce.
15. Place a spoonful of mousse onto the phyllo, and then place another piece of phyllo on top. Repeat until you have 3 layers of phyllo, 2 layers of mousse.
16. Serve with a refreshing fruit coulis or garnish with fresh berries.
Title: Red Currants With Eggedosis
Ingredients:
- 3 fresh red currants
- 6 sugar
- 1 eggs
- 1/2 salt
- 1 1/2 sugar
- vanilla
Instructions:
1. Sprinkle a little sugar on currants and stir gently to mix.
2. Let stand at room temperature 30 minutes, or until syrup begins to form
3. Meanwhile, beat egg whites and salt until foamy.
4. Gradually beat in sugar, beating until egg whites form stiff peaks.
5. Beat egg yolks until thick.
6. Mix vanilla into egg yolks.
7. Gently fold egg whites into yolks.
8. Spoon currants into stemmed glasses, reserving a few for garnish.
9. Spoon egg mixture over currants.
10. Top with reserved currants.
Title: Five Spice Apple Crumble
Ingredients:
- 1 apple
- 1 raisins
- 2 five-spice powder
- 100 water
- 1/2 orange zest
- 180 sea salt
- 1 vanilla extract
- 1 1/2 maple syrup
- 1 - 1 1/2 unsalted butter
- 50 creme fraiche
- 50 raw honey
- 300 ginger
- 1 -2
- 1
Instructions:
1. Pre-heat the oven to 180ºC / Gas Mark 6. Lightly grease an oven-proof dish.
2. Roughly chop the apples into bite-sized chunks and place in a large saucepan.
3. Add the raisins, 5-spice and about 100mls of water.
4. Cover with a lid and leave to cook over a medium heat for about 10 minutes, stirring occasionally.
5. Meanwhile, combine all the ingredients for the crumble topping in a large mixing bowl, and mix thoroughly.
6. Add the orange zest or orange extract to the cooked apples and stir well.
7. Pour the apple mixture into the prepared dish. Cover with the crumble mixture and spread it out fully to give an even topping.
8. Bake for about 25 mins in the oven, until golden brown.
9. To make the Ginger Cream, simply combine all the ingredients in a small bowl.
10. Serve the hot crumble with a dollop of the Ginger Cream on the side.
Title: Healthy Apple & Raspberry Crumble (Or Crisp)
Ingredients:
- 1/2 buckwheat flour
- 1/2 whole wheat flour
- 1 quick oats
- 1 fructose
- 1/3 I Can't Believe It's Not Butter® Spread
- 4 -5 cooking apples
- 2 raspberries
Instructions:
1. Preheat oven to 180C.
2. Pell and cut the apples and boil them for about 15 minutes.
3. Melt butter in microwave for about 20 seconds.
4. Combine the flour, oats and fructose in large bowl and mix well with hands.
5. Add the melted butter and mix well with hands.
6. Spread apples and raspberries in baking dish and pour the flour mixture on top.
7. Cook for about 25-30 minutes depending on how crunchy you like it.
8. Note: If you make a lot of crumbles it might be worth buying an Apple Peeler Corer Slicer (you can get them online) which will make cutting & peeling the apples almost joyful!
Title: Sugar Cookies
Ingredients:
- 1 margarine
- 1 sugar
- 2 flour
- 1 baking powder
- 1/2 vanilla extract
- 1/2 egg
- 1
Instructions:
1. Cream margarine and sugar. Add vanilla extract, almond extract and egg. Stir in flour and baking powder.
2. Roll and cut out with cookie cutters before baking at 350 degrees for about 12 minutes.
Title: Raspberry Almond Crescent Cookies
Ingredients:
- 1 unsalted butter
- 2 flour
- 1 sour cream
- 1/2 sweetened flaked coconut
- 3/4 vanilla
- 3/4 sugar
- 1/3
- 1
- 1/2
Instructions:
1. In a medium bowl, use a pastry cutter to cut butter into flour til pieces are pea-sized.
2. In small bowl, stir together the egg yolk and sour cream, then stir into flour mixture til all the dough is moistened.
3. Gently knead the dough just til a ball forms.
4. Wrap dough with plastic wrap and refrigerate for several hours til firm.
5. Divide dough into 4 portions.
6. On a well-sugared surface, use your hands to slightly flatten the dough. Roll dough from center out to edges, forming a 10" circle. Repeat with rest of dough, making sure you re-sugar your surface well!
7. Turn each dough circle over. (So they are sugar side-up.).
8. In medium bowl, combine preserves, coconut, almonds and vanilla and almond extracts well. Just use a spoon, but stir well.
9. Spread thin layer of the mixture thinly over each circle.
10. With a pizza wheel, cut each circle into 12 wedges just like you were cutting a pizza.
11. Roll each wedge up (loosely), beginning with the wide end, and roll towards to the pointed end.
12. Place all point-side down onto cookie sheets lined with parchment paper. (Parchment paper is a must, you'll thank me later!).
13. Sprinkle all with sugar.
14. Bake at 350 degrees for 17 minutes or til just set and very lightly browned.
15. Immediately remove with a sharp spatula to wire racks to cool. They will set completely as they cool.
16. Makes 48 crescent cookies.
Title: 5 Cup Fruit Salad
Ingredients:
- 1 sour cream
- 1 marshmallows
- 1 mandarin orange
- 1 crushed pineapple
- 1
Instructions:
1. Place all ingredients in a bowl and mix thoroughly.
2. Place in refrigerator at least 12 hours prior to serving to allow setup.
Title: Pb&j Cupcakes
Ingredients:
- 24 Easy Peanut Butter Buttercream Frosting
- 1 1/2 water
- 2
Instructions:
1. You will need.
2. 1 Large Syringe, or you might even be able to use a turkey baster.
3. Stir your Jam/Jelly adding water slowly you just want to get a slightly runny consistency.
4. Take your syringe and suck up the Jam/Jelly then poke down lightly into the center of your cupcake and squirt your Jam/Jelly inside just until you feel its full enough.
5. When done Frost, It's that simple.
Title: Creamy Lemon Squares
Ingredients:
- 1/2 flour
- 1/4 brown sugar
- 1/4 margarine
- 1 granulated sugar
- 1 eggs
- 2 flour
- 2 lemon zest
- 3 fresh lemon juice
- 1/4 baking powder
- 1/4 powdered sugar
- 2
Instructions:
1. HEAT oven to 350ºF.
2. LINE 8-inch square pan with foil. Mix first 3 ingredients in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 minute.
3. BEAT Neufchatel and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.
4. BAKE 25 to 28 minute or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest before serving.
Title: Crinkle-Top Chocolate Cookies
Ingredients:
- 2 butter
- 2 sugar
- 1 vanilla extract
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 salt
- 1 1/2 water
- 1/4 confectioners' sugar
- 1/4
- 1/2
Instructions:
1. Melt 1 cup chocolate chips in microwave.
2. Stir until smooth and set aside.
3. Beat butter and sugar in a small mixing bowl, until crumbly. (About 2 min.).
4. Add egg whites and vanilla and beat well.
5. Stir in melted chocolate.
6. Combine the flour, baking powder, and salt.
7. Gradually add to butter mixture alternately with water.
8. Stir in remaining chocolate chips.
9. Cover and refrigerate for 2 hours.
10. Shape dough into 1 inch balls.
11. Roll in confectioners sugar.
12. Place 2 inches apart on baking sheets coated with nonstick spray.
13. Bake at 350 degrees for 10-20 minutes.
14. Place on wire racks to cool.
Title: Zabaglione With Fresh Berries
Ingredients:
- 5 sugar
- 1/3 dry marsala
- 1/3 sweet marsala wine
- 5 1/4 blueberries
- strawberries
Instructions:
1. Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.
2. Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.
3. Serving Size: 1/2 cup zabaglione with 2/3 cup berries.
Title: New Orleans-Style Bread Pudding
Ingredients:
- 10 sugar
- 2 unsalted butter
- 1/2 eggs
- 3 pure vanilla extract
- 2 raisins
- 1 pecans
- 1 cinnamon
- 1 nutmeg
- 1 milk
- 1 unsalted butter
- 4 powdered sugar
- 1/2 Bourbon
- 1 1/2
- 2
- 1/2
Instructions:
1. For the Bread Pudding:.
2. Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees.
3. Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with Joe's Whiskey Sauce.
4. For Whiskey Sauce:.
5. Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm on warm bread pudding.
Title: Decadent Zucchini Chocolate Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 3/4 eggs
- 2 vanilla
- 1 flour
- 2 1/2 cocoa powder
- 1/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 buttermilk
- 1/2 zucchini
- 2
- 1 1/2
Instructions:
1. Cream butter, oil, and sugar.
2. Add eggs and vanilla; beat well.
3. Add sifted or well blended dry ingredients alternately with buttermilk.
4. Blend in zucchini.
5. Pour into greased and floured 9x13 inch pan.
6. Sprinkle chocolate chips over the top.
7. Bake at 325 degrees for 40-45 minutes.
8. May dust with powdered sugar after it has cooled, if desired.
Title: Strawberry Pudding
Ingredients:
- 2 strawberries
- 1 sugar
- 1 water
- 1/3 cornstarch
- 1/2 vanilla
- 1/2 lemon zest
Instructions:
1. Clean and rinse berries. If they are large cut in halves or quarters.
2. Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
3. Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
4. Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
5. Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
6. If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
7. Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.
Title: Cranberry-Apple Strudel
Ingredients:
- 6 granny smith apples
- 6 unsalted butter
- 1/2 sugar
- 1 sugar
- 1 cinnamon
- 1 allspice
- 1 nutmeg
- 3/4 dried cranberries
- 1 1/2 cornstarch
- 5 phyllo dough
Instructions:
1. Peel, core and quarter the apples.
2. Cut each quarter in half and then each wedge into three pieces (you will have apple chunks).
3. In a heavy-bottomed 12-inch frying pan, melt 3 tablespoons of the butter over medium-high heat.
4. Add the sugar and cook, stirring, until the butter and sugar melt together, turn light brown and have the consistency of peanut butter.
5. Add the apples carefully (the sugar mixture is very hot).
6. With a wooden spoon, mix the apples carefully with the caramel.
7. The caramel will harden; don't worry, it will melt again.
8. Mix together the cinnamon, allspice and nutmeg and sprinkle evenly over the apples.
9. Cook the apple mixture, stirring often, until the caramel melts and the apples soften and start to look cooked.
10. Stir in the cranberries and the cornstarch mixture.
11. Cook for 2 to 3 minutes, until the juices in the pan thicken and take on a glossy appearance.
12. Transfer the apple-cranberry mixture to a shallow dish and let cool.
13. Preheat the oven to 350 degrees.
14. Line a baking sheet that has a raised rim all around with parchment paper.
15. Melt the remaining 3 tablespoons of butter.
16. Lay a sheet of phyllo on the prepared baking sheet.
17. Brush the phyllo sheet lightly with the melted butter.
18. Place the next sheet of phyllo on top and brush it with butter.
19. Repeat with the remaining sheets, but do not butter the top sheet.
20. Reserve a bit of melted butter to brush on top of the finished strudel.
21. Place the apple-cranberry mixture in a strip along the long side of the phyllo, about 1 inch in from the edge.
22. Using the parchment to help keep things together, roll up the phyllo to form a long log.
23. Adjust the roll's position on the baking sheet so it is not touching the sides of the sheet.
24. The roll will leak while it cooks, so make sure it is on the parchment paper.
25. Brush the top of the roll with the reserved melted butter.
26. Bake in the preheated oven for 25 to 30 minutes, until the roll is nicely browned.
27. Let it sit at least 15 minutes before serving.
Title: Rhubarb Dessert
Ingredients:
- 1 1/2 brown sugar
- 1/2 butter
- 1 margarine
- 1 egg
- 2 vanilla
- 2 flour
- 1 rhubarb
- 1 brown sugar
- 1 cinnamon
- butter
Instructions:
1. For cake: Cream together brown sugar and butter. Beat in egg and vanilla.
2. Add flour. Fold in rubarb.
3. Pour into a 9x11 inch pan.
4. For topping: Mix all ingridents together and spread over cake.
5. Bake in preheated oven of 350 degrees F for about 35 minutes.
Title: Pecan Tarts
Ingredients:
- 1/2 butter
- 1 margarine
- 1 cream cheese
- 1 flour
- 3/4 egg
- 1 brown sugar
- 1 butter
- 1/2 margarine
- 1 vanilla
- pecans
Instructions:
1. In a small mixing bowl beat margarine and cream cheese together.
2. Add flour; beat well.
3. Cover and chill about 1 hour.
4. Heat oven to 375 degrees.
5. Divide dough in thirds; roll to about 1/4" thickness.
6. With a 3" cookie cutter, cut out as many circles from each third as you are able (the goal is to end up with 24 circles).
7. Place each circle into an ungreased muffin pan cup; flute to fit.
8. FILLILNG: In a small mixing bowl stir together the egg, brown sugar, melted margarine, vanilla and almond extracts and pecans.
9. Spoon a scant tablespoon of the mixture into each dough-lined muffin cup.
10. Bake at 375 degrees for 15-18 minutes or until filling is set and crust is lightly browned.
11. Cool about 10 minutes and remove from muffin pan.
Title: Mrs Beeton's Victorian Seed Cake - a Very Good Seed Cake
Ingredients:
- 450 butter
- 450 flour
- 350 caster sugar
- 2 caraway seeds
- 6 eggs
- 200 brandy
- 50 madeira wine
- ground mace
- nutmeg
Instructions:
1. Pre-heat the oven to 170C/325F/gas mark 3 and grease and line a 7" (18cm) to 8" (20cm) round cake tin.
2. Cream the butter with the sugar and then sift in the flour.
3. Add the mace, nutmeg and caraway seeds and mix together well. (Add the chopped candied peel if using at this stage as well).
4. Stir in the whisked eggs and the brandy.
5. Beat the cake again for 2 to 3 minutes, until very smooth and with no lumps.
6. Pour the mixture into a tin lined with buttered paper.
7. Bake it for 1½ to 2 hours, until a skewer comes out clean when tested, and the cake is well risen, firm and golden brown.
8. ORIGINAL RECIPE:
9. A VERY GOOD SEED-CAKE.
10. INGREDIENTS - 1 lb. of butter, 6 eggs, 3/4 lb. of sifted sugar, pounded mace and grated nutmeg to taste, 1 lb. of flour, 3/4 oz. of caraway seeds, 1 wineglassful of brandy.
11. Mode - Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1-1/2 to 2 hours. This cake would be equally nice made with currants, and omitting the caraway seeds.
12. Time - 1-1/2 to 2 hours.
13. Average cost, 2s. 6d.
14. Seasonable at any time.
Title: Fresh Peach Pie
Ingredients:
- 3 1/2 lemon juice
- 1 sugar
- 1/4 sugar
- 1/2 butter
- 4 salt
- 2 cinnamon
- 1/8
- 1/4
Instructions:
1. Mix together peaches, lemon juice, and sugar. Let sit one hour and drain *and save* juice(you will get more juice if you stir the peaches every 15mins).
2. Add water to juice to make 1 cup.
3. In a saucepan heat the 1/2c. of sugar, clear jel, and juice until it becomes thick.
4. Then add butter, salt, almond extract, and cinnamon.
5. Add mixture to peaches and put in cooled pie shell. let chill for a few hours.