lumicero/recipes-ing2inst huggingface dataset:
Title: Kicked Up Bread Pudding
Ingredients:
- 6 butter
- 1/4 raisins
- 1/2 eggs
- 3 half-and-half
- 2 brown sugar
- 1/4 vanilla extract
- 1 nutmeg
- 1/4 white sugar
- 1/4 brown sugar
- 1/2 milk
- 1/2 butter
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees F.
2. Break bread into small pieces into an 8 inch square baking pan.
3. Drizzle melted butter or margarine over bread.
4. If desired, sprinkle with raisins.
5. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla.
6. Beat until well mixed.
7. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
8. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
9. Serve warm with Vanilla Ice Cream, French Vanilla Cool Whip, Vanilla Sauce, or Bourbon Sauce.
10. Vanilla sauce: While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan.
11. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla.
12. Serve warm over bread pudding.
13. Bourbon Sauce: rnrnrnIngredientsrnrn1 1/2 cups heavy cream rn1 cup half-and-half rn2 teaspoons pure vanilla extract rn1/4 cup sugar rn1 tablespoon cornstarch rn3 tablespoons Kentucky bourbon whisky rnrnDirectionsrnrn1. Heat the cream, half-and-half, vanilla and sugar in a heavy saucepan over high heat, whisking constantly, for 3 minutes. Stir the cornstarch into the bourbon to dissolve.rnrn2. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream bubbles up, remove the pot from the heat and continue whisking vigorously until well blended and slightly thickened. Place the mixture over low heat and simmer for 1 minute. Serve immediately with the Bread Pudding, or store refrigerated in an airtight container for up to 24 hours.rnrnNOTE: This sauce is not meant to be thick, but fairly thin.
Title: Strawberry Puree
Ingredients:
- 1 fresh strawberries
- sugar
- honey
Instructions:
1. Wash, dry, and stem berries.
2. Place in food processor or blender.
3. Process until liquid with pulp.
4. If desired or needed, sweeten with sugar or honey.
5. Use as a topping or in recipes calling for puree.
6. Note: 1 pint berries will yield about 1 1/2 cups puree.
7. Frozen berries can be used the same way, thaw for about 15 minutes before processing.
8. Note: 1 pound package of frozen berries will yield about 2 cups puree.
Title: Bananas Baked With Custard
Ingredients:
- 1 butter
- 4 bananas
- 6 sultanas
- 2 milk
- 1 eggs
- 2 brown sugar
- 2 nutmeg
- 2
- 1/2
Instructions:
1. Grease a med-sized baking dish with butter.
2. Peel the bananas and cut into rounds.
3. Halve the bread slices Put layers of the bread, bananas and sultanas in the baking dish, ending with a layer of bread.
4. In a small pan heat milk over moderate heat. Beat the eggs, egg-yolks and sugar together.
5. Slowly pour in the milk, stirring continuously.
6. Pour the milk-egg mixture into the baking dish and leave to stand 30 minutes.
7. Dust the pudding with nutmeg.
8. Cook in at 190 C for 30 minutes.
9. Serve hot or cold.
Title: Bread and Butter Cake With Caramel Sauce
Ingredients:
- 3/4 butter
- 20 granulated sugar
- 2 granulated sugar
- 2 ground cinnamon
- 1/2 vanilla bean
- 1 milk
- 6 eggs
- 6 salt
- 4 butter
- 1/4 granulated sugar
- 1/4 half-and-half
- 1 1/3 confectioners' sugar
- 2 1/2
Instructions:
1. Preheat the broiler Butter one side of each slice of bread and toast them, buttered side up, under broiler, watching carefully, so they don't burn. Stand bread slices upright so they can cool so they do not become soggy. Do not stack together.
2. When the toast is cool and dry -- trim off the crusts and cut into triangles.
3. Arrange the pieces spiral fashion, points outward, in a deep 10" cake pan, there will be an empty space in the center of the pan.
4. Sprinkle the toast with 2 tablespoons of the granulated sugar and the cinnamon -- set aside.
5. Preheat the oven to 400° -- split the vanilla bean and scrape the seeds into a large saucepan.
6. Add the rest of the bean and the milk and scald over medium-high heat. If using vanilla extract, instead of bean, scald the milk alone.
7. In a large mixing bowl, beat the eggs, yolks, remaining sugar, salt and vanilla extract if used -- until smooth and lemon colored, about 1 minute.
8. With the mixer on low, add the scalded milk in a steady stream -- with a ladle, skim off the froth created from the beating.
9. Remove the vanilla bean and pour as much custard as you can into the center of the toast pan, being careful not to limit the flow to this one spot. Do not saturate all toast points with custard. You may need to let the toast stand for a few minutes before adding the rest of the milk, mixture. The toast does eventually absorb all the the liquid.
10. Bake in a hot water bath (I use a 14" round casserole) for about 40 minutes or until the pudding is firm, slightly puffed and lightly browned.
11. Remove from the oven and cool on rack.
12. While the pudding cools, prepare the sauce. Place the butter in a heavy saucepan, and pour the sugar on top -- do not stir.
13. Over medium heat, allow the sugar and butter to caramelize slowly, about 10 minutes.
14. Begin stirring when the mixture is brown and bubbling. Continue cooking until the caramel appears to be begin scorching.
15. Whisk in small amounts of half and half until the caramel is thick like a syrup.
16. Strain through a fine sieve and keep warm in a hot water bath until ready to use.
17. When the cake is at room temperature, carefully cut it into 10 pie shaped portions, using a bread knife and rubber scraper to avoid losing the custard.
18. Dust 10 dessert plates with confectioners' sugar, place a slice on each and spoon caramel sauce around each slice.
Title: Mmmmm...chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 2/3 white sugar
- 2 brown sugar
- 3 eggs
- 2 vanilla
- 1/2 salt
- 1 1/2 baking soda
- 6 1/4 all-purpose flour
- 1 chocolate chips
Instructions:
1. Cream sugar and shortening together.
2. Beat in eggs.
3. Add remaining ingredients in the order listed.
4. Bake at 350 on greased cookie sheet **OR PARCHMENT** until golden brown.
5. Remove from pan immediately and let cool. If you eat them too soon, the chocolate chips will burn your mouth.
6. Some fun variations that we do occasionally: We substitute 1 Cup unsweetened cocoa powder for 1 Cup flour and make chocolate chocolate chip cookies. We also substitute 1/2 Cup malted milk powder for 1/2 Cup flour for chocolate chip malt cookies.
7. The key to perfect cookies lies in not baking them too long (assuming you like chewy cookies) and in baking them on parchment on an insulated cookie sheet. The parchment, with the cookies, can slide right off the pan when they are just perfectly baked. You don’t mangle the cookies by trying to get them off the cookie sheet with a spatula.
Title: Chocolate Dessert Fondue
Ingredients:
- 1 butter
- 1 margarine
- 1/3 miniature marshmallow
- 6 milk
- 2
Instructions:
1. Rub butter on the sides on your fondue pot.
2. Break candy into small pieces.
3. Melt candy, marshmallows and milk in a covered fondue pot.
4. Stir once in every 15 minutes until ingredients are melted and smooth.
5. Then, add whipping cream.
6. Cover and continue heating for 30 minutes or until desired.
7. Serve with bite-size pieces of strawberries, chocolate cake, pound cake, marshmallows, peaches, etc.
Title: Best Apple Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking soda
- 1/2 salt
- 3 eggs
- 1 vanilla
- 2 apples
- 3 walnuts
- 1/2 brown sugar
- 1 butter
- 1
- 1/4
- 1/3
Instructions:
1. In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside.
2. In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened.
3. Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350°F for 45-50 minutes.
4. In a small saucepan combine the brown sugar, butter and cream.
5. Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.
Title: Low Fat Mayo Choco Cake
Ingredients:
- 1/2 Splenda granular
- 1/2 whole wheat flour
- 1/2 flour
- 1 baking soda
- 1/2 light mayonnaise
- 1 vanilla extract
- 1/2 cold water
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients.
3. Pour into well greased and floured spring form pan.
4. Bake for 30 minutes according to your oven.
Title: Amanda's Snickerdoodles
Ingredients:
- 2 sugar
- 1 shortening
- 2 eggs
- 2 milk
- 1 vanilla extract
- 2 3/4 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 3/4 salt
- 2 ground cinnamon
Instructions:
1. HEAT oven to 400°F.
2. COMBINE 1 1/2 cups sugar, shortening, eggs, milk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
3. COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
4. COMBINE remaining 1/2 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.
5. BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
Title: Magic Carrot Cake
Ingredients:
- 2 1/4 whole wheat flour
- 1 1/2 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 allspice
- 3/4 sea salt
- 4 butter
- 2 vanilla extract
- 1/2 dried dates
- 1 bananas
- 1/2 carrots
- 3 carrots
- 3 eggs
- 1/2 honey
- 3 walnuts
- 3/4 raisins
- 1/2 cream cheese
- 16 butter
- 1/2 powdered sugar
- 2 1/2 maple syrup
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C) Butter a 9"x13" pan then sprinkle with flour.
2. In a small bowl, combine flour, baking powder, baking soda, cinnamon, allspice and sea salt. Set aside.
3. Put dates into food processor with 1 tsp water and process into a chunky paste.
4. In a large bowl, mix the dates with melted butter and 2 tsp vanilla. Add mashed bananas and grated carrots. Whisk in eggs one at a time. Add yogurt and honey. Add raisins and walnuts if desired.
5. Fold in flour mixture a third at a time, combining just until all dry ingredients are incorporated.
6. Bake for 50-60 minutes in preheated oven. Try not to peek too much or take out early or the middle may fall.
7. For Maple & Cream Cheese Frosting: Whisk together cream cheese, 1 tsp vanilla, maple syrup, softened butter, powdered sugar until fluffy and creamy.
Title: Blueberry Trifle
Ingredients:
- 1 milk
- 1 cornflour
- 4 eggs
- 2 butter
- 60 sugar
- 6 vanilla essence
- 1 gelatin
- 1 -2 cherries
- 150 blueberries
Instructions:
1. For the trifle:
2. Cut up swiss roll and place in the bottom of a jelly mould. Set aside.
3. For the Custard:
4. Mix a little milk with cornflour to make paste.
5. Add rest of milk, sugar, vanilla.
6. Beat egg and add to milk mixture.
7. Add butter.
8. Put on stove over medium heat and mix with wooden spoon until butter is melted and custard thickens.
9. When thickening starts, ensure sides and base are constantly scraped.
10. When custard is nice and thick, remove from heat and leave to cool about 15-20 minutes.
11. Add gelatine.
12. Pour over Swiss roll and refrigerate overnight, or until set.
13. Decorate with cherries or blueberries on the top or in the middle, if using and ringform jelly mould.
Title: Caramel Cream Cheese Frosting
Ingredients:
- 1/4 light brown sugar
- 10 butter
- 1/3 heavy whipping cream
- 8 cream cheese
- 1/2 vanilla extract
- 1 salt
- 1 3/4 powdered sugar
Instructions:
1. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
2. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
Title: Easy Pumpkin Pudding (Classroom Cooking)
Ingredients:
- 1 pudding
- 2
Instructions:
1. Help young children measure and place one cup of vanilla.
2. pudding in their individual bowls. Next, measure out 2 teaspoons pie mix.
3. with each child. Ask children to mix the vanilla pudding and the pie.
4. mix together for a seasonal and yummy treat.
Title: Chocolate Gooey Butter Cookies - Paula Deen
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1 egg
- 1 vanilla extract
- 18 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl cream the cream cheese and butter until smooth.
3. Beat in egg. Then add in the vanilla.
4. Add in the cake mix mixing in well. Dough will be VERY stiff. (if using a hand mixer be careful)
5. Cover and refrigerate 2 hours until firm enough to roll into balls.
6. Roll the chilled dough into tablespoon sized balls.
7. Roll in confectioner's sugar.
8. Place on an ungreased cookie sheet, 2 inches apart.
9. Bake 12 minutes.
10. (The cookies will remain soft and look somewhat under-baked.).
11. Allow to slightly cool and very carefully remove to wire racks to cool. (they are very delicate and tend to fall apart easily).
12. Cool completely. Sprinkle with more confectioners sugar if desired.
Title: Colorful Marshmallow Peanut Butter Bars
Ingredients:
- 300 butter
- 1 colored miniature marshmallows
- 1/2 coconut
- 250
- 1
Instructions:
1. Using low heat, mix together your butter then butterscotch chips and peanut butter.
2. When thoroughly blended, take off element and allow to cool enough not to melt the marshmallows. More time the better.
3. Fold your marshmallows and coconut into the mixture and pour into a 8x8 pan. Wrap, refridgerate then cut when ready to serve.
4. Time includes my est.15mins of cooling so may vary.
Title: Chewy or Crunchy Flapjacks
Ingredients:
- 9 porridge oats
- 9 rolled oats
- 10 margarine
- 5 golden syrup
- 5 sugar
Instructions:
1. Put the margarine, sugar & golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
2. Meanwhile line the a square shallow baking tin with greaseproof paper. (about 8-inch tin).
3. Mix all the oats into the liquid.
4. Put the mixture into the baking tin & press flat.
5. Bake at 175 deg C (Gas Mark 4 or about 350 F) for 25 to 30 minutes.
6. Warning: the timing is tolerant but accuracy in temperature is critical.
7. Slice into 8 fingers before it sets but leave in place in tin.
8. Leave to cool and set.
9. Crunchy Flapjack:.
10. The recipe is identical to chewy version but cook at 15 deg (one Gas Mark) hotter.
11. Fruit Flapjack:.
12. The recipe is identical to above but mix in some raisins and/or sultanas before baking.
Title: Biko With Latik
Ingredients:
- 2 sugar
- 3/4 coconut milk
- 3 1/2 butter
- 1/8 egg
- 1 coconut milk
- 1 flour
- 3/4
- 2 -3
Instructions:
1. Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.
2. Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg.
3. Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch) and bake in a preheated 300°F oven for 20 minutes.
4. Meanwhile, prepare the topping. Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350°F Bake until top is brown (about 15 minutes).
Title: Rendered/Clarified Butter (Samneh) Middle East, Palestine
Ingredients:
- 5 sweet butter
- 1/2 flour
Instructions:
1. Melt butter in a saucepan, and add the Burghul or flour.
2. Cook on low heat until foam disappears from top.
3. When clear, remove from heat and cool. Pour the pure butter into jars.
4. Be careful not to pour the salty residue.
5. *Optional: You can use 2 1/2 lbs margarine and 2 1/2 lbs butter.
Title: Rich Tart Crust
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 2 sugar
- 10 unsalted butter
- 2
- 3
Instructions:
1. Combine the flour, salt, and sugar in a food processor. Pluse once or twice.
2. Add the butter and process about 10 seconds until the mixture looks like cornmeal.
3. Add the egg yolks and process another few seconds.
4. Place the mixture in a bowl and sprinkle 3 T of water over it. Gradually gather the mixture into a ball. Add more water if the mixture is dry.
5. Flatten into a disk, wrap in plastic, and freeze the dough for 10 minutes (or refrigerate for at least 30 minutes).
6. Roll the dough between two sheets of plastic wrap - both sides sprinkled with flour.
7. Roll from the center out. Add a little flour if it seems very sticky at first. But if it becomes sticky while you're rolling, put it back in the refrigerator for a few minutes.
8. When the diameter of the dough is about 2 inches greater than that of your tart pan, move the dough into the pan.
9. Before filling, freeze the dough for 20 minute or refrigerate for 1 hour.
10. Bake as directed in the recipe.
11. Or if not so directed, preheat the oven to 425 degrees. Prick the crust all over with a fork. Line it with tin foil and weight the bottom with beans, rice (I used quinoa). Bake 12 minutes. Remove from the oven, reduced heat to 350 degrees and remove weights and foil. Bake another 10-15 minutes or until crust is golden brown. Remove and cool on a rack.
Title: Rhubarb Torte
Ingredients:
- 1 butter
- 1 flour
- 2 sugar
- 6 sugar
- 2 half-and-half cream
- 1 flour
- 4 salt
- 1/2 rhubarb
- 6
Instructions:
1. Preheat oven to 350 degrees.
2. Mix the first 3 ingredients and put in bottom of a 9x13 pan, patting it down lightly.
3. Bake for 15 minutes.
4. While crust is baking, beat well the next 5 ingredients. Add rhubarb and pour over baked crust.
5. Bake at 350 degrees about 50 minutes, or until custard is set.
6. Serve chilled.
Title: Angie's No Bake Peanut Butter Cookies
Ingredients:
- 2 sugar
- 1/2 milk
- 1/2 margarine
- 3/4 - 1 peanut butter
- 3 1/2 - 4 quick oats
- 1 vanilla
Instructions:
1. Bring milk, sugar and margarine to a boil.
2. Boil for 3 to 3 1/2 minute.
3. Add peanut butter -- stir.
4. Add vanilla and Oats -- stir.
5. Drop teaspoon full on wax paper or foil .
6. Enjoy!
Title: Chocolate Caramel Cake
Ingredients:
- 1 2/3 all-purpose flour
- 2/3 baking powder
- 1 1/2 salt
- 1 low-fat buttermilk
- 1 1/2 sugar
- 1 1/2 shortening
- 1/2 eggs
- 2 vanilla
- 1 1/2 sweetened condensed milk
- 30
- 1
Instructions:
1. Preheat oven to 350°F Grease and flour a 9x13" baking pan.
2. Combine the flour, cocoa, baking powder and salt together using a whisk.
3. In a large mixing bowl, on low speed combine the buttermilk, sugar, shortening, eggs and vanilla and the flour mixture until blended.
4. Beat on high speed, scraping sides of bowl occasionally, for an additional l3 minutes.
5. Pour half of the cake mixture into the prepared pan and bake for 15 minutes.
6. In the meantime, melt the caramels and sweetened condensed milk together.
7. After the first baking time, spread the caramel mixture over the warm cake. Put the remaining batter on top of the caramel and bake an additional 15-20 minutes or until done.
8. Serve warmed is best in my opinion topped with a scoop of vanilla ice cream.
Title: Pavlova
Ingredients:
- 4 white sugar
- 1 vanilla
- 1/2 vinegar
- 1 blueberries
- 2 strawberry
- 1/2
Instructions:
1. Beat egg whites until soft peaks form.
2. Continue beating while adding sugar slowly, 1 tbsp at a time.
3. Add vanilla and vinegar.
4. Beat until very stiff.
5. Place waxed or brown paper on a cookie sheet and spread mixture in a circle, slightly smaller than desired size.
6. Bake 1 hour at 275.
7. Turn oven off and leave meringue in oven overnight to dry.
8. Peel off paper.
9. Top with whipped cream, fresh fruit, and toasted almonds.
Title: Kiwi and Orange Compote With Almonds
Ingredients:
- 1/3 granulated sugar
- 2 whole cardamom pods
- 2 whole allspice
- 1 cinnamon stick
- 1/2 vanilla extract
- 3 oranges
- 4 kiwi fruits
- 2
Instructions:
1. Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes.
2. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.
3. Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit.
4. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.
Title: Mincemeat Streusel
Ingredients:
- 175 plain white flour
- 1 1/2 icing sugar
- 100 butter
- 500 cold water
- 75 self raising flour
- 40 semolina
- 40 caster sugar
- 75 butter
Instructions:
1. Preheat your oven to 200C/400F/Gas 6. You will need a 12" x 9" (30 x 23 cm) tin.
2. Measure the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Add sufficient water to mix to a firm dough. (You can use your processor.).
3. Roll out the pastry to a rectangle slightly larger than the tin, the line the base and sides of the tin with pastry. Trim level with the top edges of the tin and patch any gaps if necessary. Spread the mincemeat evenly over the pastry base.
4. For the topping:
5. Put the flour, semolina and caster sugar into a mixing bowl. Melt the butter, allow to cool slightly, pour onto the dry ingredients and mix together to form a dough. Chill for 30 minutes, as this will make it easier to grate.
6. Grate the dough using a coarse grater and spread evenly over the mincemeat. Bake in a pre-heated oven for 20 - 25 minutes until golden brown.
7. Cut into 16 evenly sized slices and serve warm with cream or brandy butter.
Title: Fantastic Vanilla Pudding
Ingredients:
- 2 1% low-fat milk
- 3 cornstarch
- 3 maple syrup
- 1/4 salt
- 1 vanilla extract
Instructions:
1. Combine all ingredients except vanilla in a saucepan.
2. Stir well to eliminate lumps.
3. Heat to boiling over medium heat, about 7 minutes.
4. Boil for 1 minute stirring constantly.
5. Stir in vanilla.
6. Spoon into individual serving dishes.
7. Serve warm or cold.
Title: Apple Cranberry Pie 2002
Ingredients:
- 1 granny smith apples
- 7 fresh cranberries
- 1 1/4 white sugar
- 1 pecans
- 1/2 cornstarch
- 2 fresh lemon zest
- 2 ground cinnamon
- 1 egg
- 1 water
- 1
Instructions:
1. Prepare your favourite pie crust.
2. Line bottom shell into a 9 inch glass pie pan.
3. Prick slightly, place in fridge while preparing filling-- chilling about 15 minutes.
4. Combine apples, cranberries, sugar, pecans, cornstarch, lemon zest, and cinnamon all together in a bowl.
5. Spoon into the well chilled crust.
6. Roll out top crust, and place over top.
7. Venting in desired method-- (I use a cookie cutter and make designs over the top instead of a solid crust.) Brush with the egg and water mix, over the top and edges.
8. Place a large cookie sheet on the oven rack while preheating oven to 375 degrees.
9. Place prepared pie onto hot cookie sheet and bake 10 minutes.
10. Reduce oven temp to 350 degrees and continue baking 1 hour 10 minutes.
11. OR UNTIL BUBBLING-- Cool completely on a wire rack.