lumicero/recipes-ing2inst huggingface dataset:
Title: Granite Steps Country Coffee Cake
Ingredients:
- 1/2 light brown sugar
- 1/2 ground cinnamon
- 1 butter
- 1/2 fresh blueberries
- 1 frozen blueberries
- 1 1/2 sugar
- 1/2
Instructions:
1. Preheat oven to 375.
2. Grease 9 inch square baking dish.
3. In small bowl combine brown sugar and cinnamon.
4. Separate biscuit dough into 10 biscuits and cut each into quarters.
5. Dip each piece in melteed butter and coat with brown sugar mixture.
6. Arrange in a single layer in a baking dish.
7. Sprinkle with half the oats.
8. Combine the blueberries and sugar in a bowl and toss to coat.
9. Spoon over biscuits.
10. Sprinkle remaining oats on top.
11. Drizzle remaining butter over top.
12. Bake for 20 minutes or until cake is golden brown and center is done.
13. Cool for 20 minutes.
14. Serve warm.
Title: Lemony Rosemary Pine Nut Bread Pudding
Ingredients:
- 3 dried rosemary
- 1 1/2 fresh rosemary
- 1/2 lemon zest
- 2 orange zest
- 1 vanilla extract
- 1/2 honey
- 3/4 unsalted butter
- 1/2 lemon juice
- 3 eggs
- 4 pine nuts
- 1/2
Instructions:
1. Preheat the oven to 300°.
2. Place milk, rosemary, citrus zest and vanilla in a sauce pan on medium heat. Bring to a gentle boil, then promptly remove from heat and cover. Let rest for 15 minutes. If you used fresh rosemary remove and discard the sprigs and leaves. Add honey to the milk mixture, stirring until completely dissolved.
3. In a large bowl, combine the bread cubes, lemon juice and melted butter.
4. Prepare a 8 x 8 x 1 1/2 inches square pan. Lightly grease the bottom and sides with unsalted butter. Place bread into the pan.
5. In two separate bowls, separate egg yolks and whites, reserving both for use. Beat the egg yolks until lemon colored. Add to the milk mixture, blending well.
6. In the other bowl, beat egg whites until stiff peaks form. Fold into the milk and egg mixture.
7. Pour the final pudding-like mixture over the bread, making sure that it is evenly coated. Top with toasted pinenuts.
8. Place the baking pan into a larger pan or roasting pan. Pour enough hot water into the outer pan to come halfway up the sides of the pan containing the bread pudding.
9. Bake at 350° for 45 minutes. Serve with fresh whipped cream.
Title: Raisin-Walnut Coffee Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 flour
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 1/4 walnuts
- 1 pecans
- 1 ground cinnamon
- 1 raisins
- 1 1/2 craisins
- 1 1/2
Instructions:
1. Preheat oven to 350°F Grease and flour a 9" square pan.
2. Cream butter and 1 C sugar until light and fluffy. Beat in eggs and vanilla. Blend in yogurt.
3. Sift flour with baking soda, baking powder, and salt. Blend into creamed mixture, mixing well.
4. Spread half the batter in the pan.
5. Mix nuts with remaining 1/2 C sugar and cinnamon. Sprinkle nut mixture over batter in pan. Sprinkle raisins (craisins) over nut layer. Spoon remaining batter evenly over the top.
6. Bake 40 to 50 minutes, or until a toothpick comes out clean. Cool in pan 10-15 minutes then remove and put on rack. Serve warm.
Title: Rum Fruitcake Cookies
Ingredients:
- 1 sugar
- 3/4 shortening
- 3 eggs
- 1/3 all-purpose flour
- 1 baking powder
- 3 baking soda
- 2 salt
- 1 raisins
- 1
- 2
- 1
Instructions:
1. Preheat oven to 375 degrees farenheit( or lower) Lightly grease cookie sheets or use parchment paper. Set aside. Beat sugar and shortening in a large bowl until fluffy. Add eggs, orange juice and rum extract, beat 2 minutes.
2. Combine flour, baking powder, baking soda and salt in a small bowl. Add candied fruit, raisins and nuts. Stir into creamed mixture. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake 10 to 12 minutes (or not as long, depending on oven heat) Let cookies stand on cookie sheets 2 minutes. Remove to wire racks; cool completely.
Title: Bagatelle (French-Canadian Trifle)
Ingredients:
- 4 sugar
- 2 cornstarch
- 2 milk
- 2 vanilla extract
- 1 marsala
- 1 fresh raspberries
- 2 -4 heavy cream
- 1 sugar
- 2
- 1 1/2
- 1
Instructions:
1. For the custard:
2. Mix together sugar and cornstarch in a large saucepan.
3. Add egg yolks, and whisk to combine; then gradually whisk in milk.
4. Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes.
5. Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours.
6. For the trifle:
7. Cut cake into 2" x 1" pieces.
8. Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl.
9. Sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam.
10. Pour some of the custard over the berries.
11. Repeat layering, ending with custard.
12. Cover with plastic wrap, and refrigerate for at least 3 hours.
13. Remove trifle from refrigerator about 1 hour before serving.
14. Just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl.
15. Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks (Do not overbeat).
16. Decorate trifle with large dollops of whipped cream.
Title: Bread & Chocolate Pudding
Ingredients:
- 3 -4 eggs
- 3 milk
- 3 sugar
- 1/3 salt
- 1/2 vanilla extract
- 2 chocolate chips
- 1 - 1 1/2
Instructions:
1. Preheat oven to 350°F Have ready a 9x13-inch baking pan.
2. Spread the bread and chocolate chips in the pan.
3. Beat together remaining ingredients. Pour this custard over the bread.
4. Bake about 35 minutes, or until firm but not dry. Serve warm or at room temperature.
Title: Sticky Toffee Pudding Cake II
Ingredients:
- 8 pitted dates
- 1 baking soda
- 1 boiling water
- 3/4 light brown sugar
- 2 eggs
- 6 unsalted butter
- 1 vanilla extract
- 1 1/3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/2 light brown sugar
- 1/8 salt
- 1/2 unsalted butter
- 6 vanilla extract
- 1
Instructions:
1. Spray an 8-inch square baking pan with nonstick baking spray with flour.
2. In a large bowl, combine dates, baking soda, and boiling water.
3. Let stand about 30 minutes or until cooled to room temperature.
4. Meanwhile, preheat oven to 350°.
5. Add brown sugar, eggs, butter, and vanilla to the date mixture.
6. Using an electric mixer on med-high speed, beat for 2 minutes, until blended (mixture will appear slightly curdled).
7. Add flour, baking powder, and salt; beat on low speed for 1 minute.
8. Scrape sides and bottom of bowl with a spatula.
9. Beat 15-30 seconds, until blended.
10. Spread batter evenly in the pan.
11. Bake 40-45 minutes or until a pick comes out with a few moist crumbs attached.
12. Prepare Toffee Sauce while cake bakes-in a medium saucepan, combine brown sugar, salt, cream, and butter.
13. Bring to a boil over med-high heat, whisking constantly.
14. Decrease heat and simmer, whisking, for 2 minutes, until sugar is dissolved.
15. Remove from heat and whisk in vanilla; let cool for 5 minutes or until slightly thickened; use while still warm.
16. Set cake on a wire rack; poke holes all over top of cake with a toothpick.
17. Pour 1/2 cup of the sauce over the cake.
18. Let cool in pan on rack for 10 minutes.
19. Cut cake into squares and serve warm with the remaining sauce.
Title: Holiday Cut Out Cookies
Ingredients:
- 1 1/2 butter
- 2 1/4 confectioners' sugar
- 1 egg
- 1 vanilla
- 3 3/4 flour
- 1/2 baking powder
Instructions:
1. Beat together butter, sugar and vanilla for one minute at medium speed of mixer.
2. Add flour and baking powder.
3. Chill dough.
4. Roll dough between two pieces of wax paper to 3/8" thick.
5. Cut into shapes.
6. Place 1" apart on lightly greased baking sheet.
7. Bake at 375° until lightly browned.
8. (Instructions gave no baking time so watch first batch carefully and time it for future batches).
Title: Red Velvet Cookies
Ingredients:
- 1/2 unsalted butter
- 1/3 sugar
- 1/4 brown sugar
- 1 egg
- 1 vanilla
- 1 all-purpose flour
- 1 white whole wheat flour
- 1/2 baking soda
- 1 salt
- 1/4 cocoa powder
- 1/3 reduced-fat cream cheese
- 4
Instructions:
1. Preheat oven to 375 degrees.
2. Cream butter and sugars together in a large bowl until light and fluffy. Add in eggs and vanilla and mix well. Then, add food coloring and beat all together.
3. In a medium bowl, mix flours, baking soda, salt, and cocoa powder. Add to the wet ingredients in the large bowl and mix with an electric mixer until just combined.
4. Add cream cheese to the bowl in tbsp sized chunks and mix until you have a nice swirl.
5. Scoop out tbsp sized balls onto a greased or lined cookie sheet. Bake for 12-14 minutes.
Title: Scrumptious Chocolate Chip Cookies
Ingredients:
- 1 1/3 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 4 vanilla extract
- 4 flour
- 1/8 salt
- 1 baking soda
- 1 baking powder
- 2 chocolate chips
Instructions:
1. Set oven to 350 degrees.
2. Cream together margarine and sugars.
3. Mix in eggs and vanilla extract (2 tsp).
4. In separate bowl, stir together dry ingredients and add to creamed mixture.
5. Stir until ready.
6. Add 2 tsp vanilla extract.
7. Add chocolate chips.
8. Roll dough into balls.
9. Put chocolate chips on the top of dough (optional).
10. Bake on greased cookie sheet for 9-11 minutes.
Title: Kyle's Amazing Pumpkin Pie
Ingredients:
- 1 -9 pumpkin
- 2 eggs
- 3 white sugar
- 1 sour cream
- 1 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/4 clove
- 1/4 salt
- 1/4
Instructions:
1. Beat together pumpkin, egg yolks, sugar, sour cream and seasonings until well blended.
2. Beat egg whites to soft peak stage.
3. Fold into pumpkin mixture.
4. Pour carefully into pie shell.
5. 450 degrees for 10 minutes.
6. 350 degrees for 60 minutes (or until set).
7. Allow to cool at room temperature and then refrigerate.
Title: Pfeffernuesse Cookies With Powdered Sugar
Ingredients:
- 3/4 light molasses
- 1/2 corn syrup
- 2 butter
- 4 1/2 eggs
- 1/2 flour
- 1 1/4 granulated sugar
- 1 1/2 baking soda
- 1/2 cinnamon
- 1/2 clove
- 1 nutmeg
- black pepper
Instructions:
1. In saucepan, combine molasses and butter. Cook until butter melts. Cool (very important; eggs will cook if not cool to the touch). Stir in eggs. Sift flour, sugar, soda and spices. Add dash of Anise oil if desired. Add to molasses mixture. Mix well. Chill for several hours or overnight.
2. Shape chilled dough into 1" round balls. If you have a cookie scoop the balls will be more uniform. Bake on greased cookie sheet. Bake 12 to 15 minutes at 375 degrees. When done, while still warm, but not hot, place in a paper bag filled with powdered sugar and shake until cookie is coated.
3. If stored properly the cookies are good for a couple of weeks.
Title: Caramalized Bananas With Mascarpone
Ingredients:
- 4 mascarpone cheese
- 4 honey
- 4 bananas
- 4 butter
- 3 brown sugar
- 1/2 pineapple
- 4 cinnamon
Instructions:
1. whip honey with mascarpone and set in fridge.
2. peel and slice 4 bananas on a bias.
3. cut up fresh pineapple. put 2 rings on hot grill plate. grill both sides till tender. dice when finished cooking.
4. in a medium skillet melt butter and brown sugar over med-hi heat.
5. add sliced bananas and quickly saute flipping often so they don't burn. cook till hot through. only takes a minute or two.
6. in ice cream bowls place caramelized bananas. top with diced pineapple.
7. remove mascarpone from fridge. roll 1 tbs or cheese between 2 spoons to make a little football and place on top of fruit. sprinkle with a dash of cinnamon.
Title: White Chocolate and Dark Pinwheel Cookies
Ingredients:
- 1 sugar
- 1/2 butter
- 1 egg
- 2 vanilla
- 2 all-purpose flour
- 1 2/3 baking powder
- 1/2 salt
- 1/4
- 1
Instructions:
1. Combine sugar and butter. Beat at medium until creamy. Make sure to scrape bowl often.
2. Add egg and vanilla. Beat until well mixed.
3. Reduce speed to low and add white chocolate. Beat until well mixed. Add flour, baking powder and salt. Beat until well mixed.
4. Remove half of the dough. Add desired food coloring to half and mix well. (I hand mixed).
5. Put aside. To remaining dough add dark chocolate and beat until well mixed.
6. Shape each half of dough into 6 x 13 " rectangle. Wrap in plastic food wrap and refrigerate at least 1 hours.
7. Roll out white dough to 15 x 7-inch rectangle on lightly floured wax paper. Place chocolate dough on top of white dough. Roll up, jelly-roll style, starting with 15-inch side. Cut jagged edges off to look even. (For easier handling, roll can be cut in half.) Wrap roll in plastic food wrap; refrigerate until firm (at least 2 hours).
8. Heat oven to 375°F.
9. Cut rolls into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until edges begin to brown.
Title: Pumpkin Pie Cake
Ingredients:
- 1 margarine
- 1/2 egg
- 1 pumpkin
- 1 milk
- 2/3 eggs
- 4 sugar
- 1 cinnamon
- 1 sugar
- 1 margarine
- 1/2
- 1/4
Instructions:
1. Save 1 cup out of cake mix for topping.
2. Mix crust ingredients and pat into bottom of 9x13" pan.
3. Mix filling ingredients and pour over cake crust.
4. Combine remaining cake mix and sugar for topping and cut margerine into the powder to create a crumbley topping.
5. Bake 1 hour, 10 mins. at 350.
Title: Georgia Pecan Balls
Ingredients:
- 2 brown sugar
- 1 pecans
- 1/2 salt
- 1
- 1/8
Instructions:
1. Preheat oven to 325F and lightly grease baking sheet.
2. Beat egg whites stiff; add sugar and flavoring.
3. Combine nuts, crumbs and salt; fold gently into egg whites.
4. Shape into small balls, place on prepared pan and bake for about 20 minutes.
Title: Apple Blush Pie
Ingredients:
- 1 apples
- 5 crushed pineapple
- 1 cinnamon
- 1/4 lemon juice
- 1 sugar
- 1/2 flour
- 2 salt
- 1/8 butter
- 2
Instructions:
1. Prepare pie dough or use store bought.
2. Line a pie plate with the botton crust .
3. Peel and slice the apples and place in a large bowl.
4. Add pineapple, cinnamon candies, lemon juice, sugar, flour, and salt.
5. Mix well .
6. Pour into pie shell and dot with butter.
7. Roll out top crust and place on top.
8. Pinch edges well and cut a few slits of the top to vent steam.
9. Place on a baking sheet to catch drips.
10. Bake at 350 for approx 45 minutes or until apples seem tender when a knife is inserted thru a vent hole.
Title: Key Lime Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 6 eggs
- 3 all-purpose flour
- 1/2 baking powder
- 1/8 salt
- 1 milk
- 1 vanilla extract
- 1 lime zest
- 1/4 key lime juice
- 1 powdered sugar
- 2 key lime juice
- 1/2 vanilla
- lime slice
Instructions:
1. Preheat oven to 325°.
2. Beat butter and shortening at medium speed in an electric stand mixer until creamy.
3. Gradually add sugar, beating at medium speed until light and fluffy.
4. Add eggs, one at a time, beating just until blended after each addition.
5. In a bowl, stir together flour, baking powder, and salt.
6. Add to butter mixture alternately with milk, beginning and ending with flour mixture.
7. Beat at low speed just until blended after each addition.
8. Stir in vanilla, lime zest, and lime juice.
9. Pour batter into a greased and floured 10-inch tube pan.
10. Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a pick comes out clean.
11. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
12. Glaze-whisk together the powdered sugar, lime juice, and vanilla until smooth; immediately brush over top and sides of cake.
13. Cool completely (1 hour); garnish if desired.
Title: Middle Eastern Coconut Cake (Harissah)
Ingredients:
- 2 sugar
- 6 eggs
- 2 milk
- 1 1/2 baking powder
- 2 vanilla
- 1 lemon juice
- 1 flour
- 2 unsweetened coconut
- 4 water
- 2 sugar
- 2 vanilla
- 1
Instructions:
1. First make syrup by boiling water and sugar for about 5 to 10 minutes depending on how heavy you may want it but it shouldn't be any thicker than pancake syrup in consistency.
2. *You may also add a tsp of rose water or orange blossom to it to give more of a traditional middle eastern dessert taste (I personally can do without it so that's why my recipe doesn't call for it under the ingredients).
3. When done with that process set syrup aside to cool.
4. Start on the Harissa by combining sugar,eggs,oil,milk,vanilla,lemon juice and mix them together until blended.
5. Then add flour and baking powder to mixture and blend well.
6. Lastly you want to STIR coconut into batter.
7. Then its time to add to greased and floured pan (never a bundt pan)-- an oblong pan will do.
8. Bake for about 30 minutes at 350°F or more until a light/medium golden brown.
9. When cake is done and still hot pour syrup all over cake in pan.
10. You don't have to use all the syrup but at least 3/4 should be used on the cake.
11. Let cool, then cut in slanted squares.
12. Then remove each piece onto a tray.
13. You can garnish with a little shredded coconut on top for presentation.
Title: Tequila Cupcakes
Ingredients:
- 1/4 lime juice
- 1 1/2 lime zest
- 1 skim milk
- 1/4 canola oil
- 2 vanilla extract
- 1/2 Splenda sugar substitute
- 3/4 all-purpose flour
- 1 1/3 baking soda
- 1/4 baking powder
- 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 350 degrees, and line muffin tin.
2. Mix wet and dry ingredients seperately, then together.
3. Fill cupcake liners and bake for about 22 minutes.
Title: Rum Balls
Ingredients:
- 1 confectioners' sugar
- 1 pecans
- 1 1/2 light corn syrup
- 2 dark rum
- 2 extra finely granulated sugar
- 1/4
Instructions:
1. Mix crushed wafers, confectioner's sugar, 1 cup of the pecans and the cocoa.
2. Add the corn syrup and rum.
3. Mix well.
4. Roll into 1" balls.
5. Roll half in the granulated sugar and the other half in the remaining pecans.
Title: Snowcapped Pink Strawberry Mountains(Strawberry Granita)
Ingredients:
- 2 strawberries
- 1 powdered sugar
- 1 lemon
- 8
Instructions:
1. Gently wash and hull strawberries, then put in a food processor. Process until crushed. Working in batches, press puree through a fine sieve to extract seeds, and discard seeds.
2. Whisk powdered sugar and lemon juice into strawberry juice. It should seem a little too sweet and a little too sharp; both tastes will be muted slightly when frozen.
3. Pour puree into a bowl or shallow baking dish; the mix should be no deeper than about 1". Freeze until solid, at least 1 hour.
4. Remove from freezer 5 minutes before serving. Using a sturdy scoop or spoon, mound granita into goblets and cap each with a trickle of cream. The cream will solidify, semifrozen, like a snowcap on a pink mountain!
5. Serve quickly, before it has time to melt. Enjoy!
Title: Cappuccino Cups
Ingredients:
- 12 milk
- 1 1/2 brewed coffee
- 1/4 vanilla instant pudding mix
- 1 ground cinnamon
- 1/4
- 2
Instructions:
1. Put 12 paper baking cups into a muffin pan.
2. Place a chocolate wafer in the bottom of each paper liner.
3. Combine milk, coffee, pudding mix and cinnamon.
4. Beat with an electric mixer on high for 2 minutes.
5. Let stand for 4-5 minutes until slightly thickened.
6. Fold in 3 1/2 c topping mix.
7. Carefully spoon into the paper baking cups.
8. Freeze until firm approx 6 hours.
9. If desired at this point they can be wrapped well in plastic wrap and stored in the freezer for up to one month.
10. To serve, remove from paper liners and place on plate.
11. Top with a dab of dessert topping and drizzle with melted semi sweet chocolate.
Title: Butter-Rum Sandwich Cookies
Ingredients:
- 1/2 powdered sugar
- 1/3 pecans
- 1 butter
- 2 light rum
- 1/2 vanilla extract
- 2 flour
- 1/2 baking powder
- 1/4 salt
- 3 sugar
- 1 1/3 powdered sugar
- 1/4 butter
- 1 1/2 light rum
- 1 -2 half-and-half
Instructions:
1. COOKIES: Combine the powdered sugar and pecans in a food processor fitted with a metal blade.
2. Cover and process until the pecans are very finely chopped, 45-60 seconds.
3. Combine the sugar mixture, butter, rum, and vanilla in a large bowl; cream with an electric mixer on medium speed until creamy, scraping sides of bowl often, 2-3 minutes.
4. Reduce mixer speed to low; add the flour, baking powder, and salt, stirring until well mixed (1-2 minutes).
5. Divide dough in half; shape each piece into a 10" long roll on a lightly floured surface.
6. Flatten the sides to form a triangle on a sheet of waxed paper, using the paper to help create the shape.
7. Wrap each half in plastic wrap; refrigerate until firm, about 2 hours.
8. Preheat oven to 375°F.
9. Cut each dough log into 1/4" slices; space 1" apart on ungreased cookie sheets.
10. Sprinkle cookies with the pearl sugar; bake for 9-11 minutes, or until the edges begin to brown.
11. Transfer cookies to wire racks and cool completely.
12. Meanwhile, make the FROSTING: Combine all the frosting ingredients (except the half-and-half) in a small bow.
13. Beat with an electric mixer on low speed, adding enough half-and-half for desired spreading consistency.
14. For each sandwich cookie, spread 3/4 teaspoons frosting on the bottom of a cookie, sugar side down; top with a second cookie, sugar side up.
15. Squeeze together gently; repeat until all cookies have been assembled.
Title: Brownie Alaskas
Ingredients:
- 1 water
- 3 eggs
- 1/2 ice cream
- 2 sugar
- 1/2
- 5
- 1/2
Instructions:
1. Make brownie mix according to package directions, using a 9 inch square pan; let cool completely. Cut brownies into 3 inch squares.
2. Arrange brownies on a cookie sheet; top each brownie with a scoop of ice cream. Freeze at least an hour.
3. Beat egg whites (at room temperature) until frothy. Gradually add sugar, 1 Tbsp at a time, beating until stiff peaks form.
4. Remove ice cream topped brownies from freezer. Spread meringue over ice cream, sealing to edge of brownie. bake at 500 degrees F. for 2 to 3 minutes or until meringue is lightly browned.
5. Serve Brownie Alaskas immediately.
6. Time includes freezing time.
Title: Creamcheese Croissant Danish
Ingredients:
- 2 cream cheese
- 2 sugar
- 1 walnuts
- 1/2 sugar
- 2 cinnamon
- 1 marmalade
- 1 butter
- 2 vanilla extract
- 2
Instructions:
1. Pre-heat oven to 350 degrees F.
2. Press one package of croissant dough on greased baking sheet. Press the seams together tightly.
3. In a bowl, combine softened cream cheese, 1 cup of sugar, and vanillia extract. Blend until smooth.
4. Spread cream cheese mixture on top of dough.
5. Lay out second package of croissant dough on flat surface. Press together rolls along their diagonal perforated lines to form one large rectangle. Lay it on top of the cream cheese. If you have to do it in sections, that's okay (I had to do it in three sections). Depending on how you plan to divide the pastry up, you may not want to seal the non-perforated seams. They will make an ideal pattern for cutting.
6. Score the surface sheet, using a sharp knife. Make as many 2 inch cuts as necessary to ensure there will be at least two cuts per finished Danish, once you carve up the sheet after baking. In other words, if you plan to cut the sheet into 12 servings, picture where you will make the horizontal and vertical cuts to make the 12 squares, and score each of the 12 areas with small 2 inch cuts.
7. Brush melted butter across top sheet. Combine remaining sugar and cinnamon. Sprinkle lightly across the entire surface--reserve a pinch or two.
8. Sprinkle walnuts evenly across entire sheet.
9. Place in oven and bake for 25 minutes. Remove and spoon and spread marmalade across the surface making sure to get plenty into each of the scored groves. I like to use apple or peach. Sprinkle any remaining sugar/cinnamon on top. Put back in the over for 10 more minutes.
10. Remove and let cool. Slice into desired number of servings.
11. Alternate method: Don't score sheet, but rather drizzle chocolate syrup inlieu of fruit mamalade and bake for full 30 minutes.
Title: Entenmann's Chocolate Chip Cookies
Ingredients:
- 1 1/3 flour
- 1/2 baking soda
- 1/4 salt
- 1/2 brown sugar
- 1/4 granulated sugar
- 1/4 vanilla extract
- 2 honey
- 3 egg
- 1
- 1 1/2
Instructions:
1. In a small bowl mix flour, baking soda and salt.
2. In a large bowl add sugar, brown sugar, vanilla and honey and beat until creamy. Add egg, mix, then add flour mixture and mix until blended. Stir in chocolate chips.
3. Drop by rounded teaspoon onto baking sheet.
4. Bake at 400 degrees for 6 to 7 minutes.