lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Spoon Sweet from Pelion
Ingredients:
- 1 tart apple
- 2 sugar
- 2 1/2 water
- 1 tangerine, zest of
- vanilla extract
Instructions:
1. Peel, core and grate apples.
2. Bring the sugar and water to a boil.
3. When the sugar has completely dissolved, add the tangerine zest.
4. Simmer for about 15-20 minutes, or until the syrup is thick enough to coat the back of a spoon.
5. Add the grated apple and cook for 10-15 minutes more.
6. Remove from heat, stir in the vanilla and cool.
Title: Coffee Nut Cream
Ingredients:
- 3/4 cornflour
- 2 milk
- 3/4 sugar
- 1/3 vanilla essence
- 1/3 heavy cream
- 1/2 salt
- 1/4
- 1
Instructions:
1. Mix milk, coffee and sugar and bring to a boil.
2. Meanwhile, in a small dish, mix cornflour with some cold milk.
3. Stir in until the mixture thickens and is well cooked.
4. Remove from flame.
5. Add essence and allow to cool.
6. Fold in cream.
7. Top with almonds.
8. Turn into wet dessert glasses.
9. Serve chilled.
Title: Almond Iced Shortbread Balls (Gluten Free)
Ingredients:
- 1 salted butter
- 4 white sugar
- 2 eggs
- 4 1/2 - 5 Gluten-Free Flour Blend
- 4 icing sugar
- 4 water
- 4
Instructions:
1. Combine butter, sugar, and 1 cup of flour, using sturdy wooden spoon or mixer with dough hooks.
2. Add eggs and mix in thoroughly.
3. Gradually work in the remaining flour, until dough will roll into balls without being sticky.
4. Roll into one or two-bite size balls and place on ungreased cookie sheet, or silicone baking sheet.
5. Bake at 350 F for 15 minutes.
6. Cool on cookie sheet before moving cookies to sheets of waxed paper. Space the cookies at least 1/2" apart on the waxed paper so you don't have to move them to put icing on them.
7. Combine icing ingredients and stir until smooth.
8. The icing should be runny enough to drop from a knife onto the cookies, but thick enough that it doesn't all run off. The icing will thicken as it sits. Add more water if needed.
9. To ice, leave the cookie on the waxed paper, and drop enough icing onto it to cover the top and drip down the sides a bit. While the icing is still wet, you can add little drops of icing to ensure coverage.
10. Try not to have too much icing ending up on the waxed paper, or you may not have enough for the whole batch.
11. Let the icing dry before placing in shallow storage containers, in a single layer.
Title: Banana Split Cupcakes
Ingredients:
- 1 1/2 granulated sugar
- 1 3/4 all-purpose flour
- 3/4 cocoa powder
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 2 eggs
- 1 banana
- 1 warm water
- 1/2 low-fat milk
- 1/2 canola oil
- 1 1/2 pure vanilla extract
- 8 low-fat cream cheese
- 4 butter
- 4 powdered sugar
- 1 vanilla extract
- maraschino cherry
- banana
Instructions:
1. To Make Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 20 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, filling almost full, and bake for about 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
4. (**PS – the batter is pretty thin, but it turns out well!).
5. Remove from oven and let cool on a wire rack.
6. To Make Frosting: In a medium bowl, blend together cream cheese, butter, and vanilla. Gradually add powdered sugar, mixing well until it’s all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.
Title: Very Cherry Brownie Crisp
Ingredients:
- 1 walnuts
- 1 butter
- 1/2 cherry pie filling
- 1/2 vanilla ice cream
- 2
Instructions:
1. Heat oven to 350 degrees. In large bowl, combine brownie mix, oats, and walnuts; mix well. Add butter, stir until mix is moistened. (Mixture will be dry.).
2. Spoon pie filling evenly into ungreased 9- or 8-inch square baking dish. Sprinkle brownie mixture over pie filling.
3. Bake at 350 degrees for 30 to 40 minutes or until edges are bubbly. Cool 45 minutes.
4. To serve, spoon crisp into bowls. Top each serving with ice cream; drizzle with hot fudge topping.
5. Store loosely covered in the refrigerator.
Title: Bag Style Shake a Cake
Ingredients:
- 2 1/2 white flour
- 1 1/2 sugar
- 3 baking soda
- 1/2 salt
- 1 cinnamon
- 1 cayenne pepper
- 1 eggs
- 1/4 vanilla
- 1/2 cold water
- 2
- 1/3
- 1
- 1 1/4
Instructions:
1. Put all bag ingredients in a gallon bag.
2. Shake, shake and shake.
3. Mix wet ingredients in a container or bowl.
4. Add to bag in two increments and shake the bag each time.
5. Spray Pam in a 8 X 5 pan or three round 8 inch cake pans. Round dutch oven can be used but should be sprayed with Pam or greased.
6. Preheat oven 350*.
7. Cook for approximately 25 minutes or until cake springs back up when touched in the middle and sides pull alway from the pan.
8. Cool about 10 minutes.
9. Frost with icing or serve plain with ice cream or whipped cream.
Title: Butterscotch Frosting
Ingredients:
- 1 1/2 brown sugar
- 1/4 milk
- 30 butter
- 1 icing sugar
Instructions:
1. Place sugar, milk and butter in a small saucepan. Cook stirring constantly over low heat until sugar dissolves,.
2. Bring to boil and boil 3 minutes. Remove from heat and set aside to cool until just warm.
3. Beat in icing sugar until spreadable.
Title: Guinness Porter Cake (Zwt Three)
Ingredients:
- 1 all-purpose flour
- 8 raisins
- 1/2 currants
- 1 baking soda
- 1 sugar
- 3 butter
- 4 eggs
- 1 allspice
- 1/2 cinnamon
- 1
- 2
- 1
Instructions:
1. Preheat oven to 300 degrees.
2. Sieve Flour, baking soda & spices into a bowl.
3. Beat butter and sugar together until light and fluffy.
4. Add eggs one at a time and continue to beat.
5. Fold in Flour Mixture, raisins, Mixed peel, Almonds and Mixed Fruit.
6. Add Guinness & Mix well.
7. Turn in to a greased and floured 8 inch round cake pan or 8x8 square pan.
8. Bake in the center of oven ( 300°F) for 120 minutes, checking cake at intervals after 90 minutes; cover if neccessary to prevent overbrowning.
9. It's done when a wooden pick inserted in the middle comes out clean.
10. Let cake cool a little in pan then turn onto a wire rack.
Title: Fresh Fruit With Vanilla Custard Sauce
Ingredients:
- 2 strawberry
- 3 blueberries
- 3 kiwi
- 1/4 seedless grapes
- 2 skim milk
- 2 eggs
- 1 sugar
- sugar
- vanilla extract
- salt
Instructions:
1. Scald milk in a large saucepan over medium heat (do not allow milk to boil), set aside.
2. Combine eggs, egg whites, and sugar in a medium bowl, beat with a wire whisk until blended.
3. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
4. Cook stirring constantly, over low heat until mixture thickens and coats a metal spoon, about 30 minutes.
5. Immediately pour sauce into a large bowl, stir with a wire whisk until cool.
6. Stir in vanilla and salt, cover and chill 2 hours.
7. Serve over fresh fruit.
Title: Chocolate Faux De Crème
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 2 instant espresso powder
- 1/8 vanilla extract
- 2 1% low-fat milk
- 4 chocolate-covered coffee beans
Instructions:
1. Follow the instructions on the box for making the pudding and adding the espresso powder along with the pudding mix, and stir to dissolve. The added espresso powder enhances the flavor of the chocolate.
2. Once cooked stir in the vanilla extract blending well and pour the mixture into 4, 4oz pot de creme cups or ramekins. Place lids on cups or plastic wrap on ramekins and refrigerate until cooled and set.
3. To Serve.
4. Remove the lid, top each pot with a tablespoon of light whipped topping and one chocolate covered espresso bean.
Title: Banana-Sour Cream Cake With Cream Cheese Frosting
Ingredients:
- 1 eggs
- 3 banana
- 1 sour cream
- 1 cream cheese
- 1/4 butter
- 1 powdered sugar
- 1/2 walnuts
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour 13 x 9-inch baking pan; set aside.
3. Beat cake mix, eggs, bananas, sour cream and oil in a large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl.
4. Beat on medium speed for 2 minutes.
5. Pour batter into prepared pan.
6. Bake for 35 minutes or until wooden toothpick inserted in center comes out clean.
7. Cool completely in pan on wire rack.
8. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.
9. Gradually add powdered sugar, beating after each addition until well blended.
10. Remove cake from pan, cut crosswise in half.
11. Place one cake half, top-side down, on large serving plate.
12. spread top with frosting.
13. Top with remaining cake half, top-side up.
14. Frost top and sides of cake with remaining frosting.
15. Carefully press walnuts into frosting on side of cake.
16. Store any leftovers in refrigerator.
17. Tip: Neatly frost this cake by freezing cake layers about 20 minutes before frosting.
18. This helps to set the crumbs on the cut edges of the cake layers so they don't pull up into the frosting.
19. Don't worry if the frosting doesn't look perfect on the sides of the cake; the walnuts will cover any imperfections.
Title: Orange Pumpkin Scone Cookie Cut-Outs
Ingredients:
- 3/4 butter
- 1/2 brown sugar
- 2 1/2 flour
- 1/2 pumpkin
- 1 egg
- 1 vanilla
- 1 ground cinnamon
- 2 ground ginger
- 1 ground nutmeg
- 1
Instructions:
1. Preheat oven to 375.
2. In mixer bowl on medium speed, blend butter, brown sugar and orange rind until well mixed. Add egg, pumpkin and vanilla and mix some more until nicely incorporated.
3. In separate bowl, sift together flour and spices. Add to mixer bowl and mix until a very loose dough forms. Turn dough onto a sheet of plastic wrap, form a ball, covered with wrap. Chill 1 hour.
4. On surface lightly dusted with confectioner's sugar, roll dough out about 1/4" thick. Use cutters to shape cookies. Place on ungreased baking sheets and bake 10-12 minutes, until golden brown on bottoms (like a scone).
5. Cool cookies on rack. While still warm I spread a scone glaze on top: mix confectioners sugar, a little orange juice, cinnamon, and vanilla extract until a thin glaze forms. Spread over warm cookies. I also add raisins as decorations, adhered to the glaze, at this point.
Title: Best Ever Pie Crust!
Ingredients:
- 2 1/2 all-purpose flour
- 1 salt
- 1 sugar
- 12 unsalted butter
- 4 shortening
- 1 white vinegar
- 3
Instructions:
1. Place flour, salt,and sugar in the bowl of a food processor, pulse a few times to combine.
2. Add butter and shortening to the flour mixture, and pulse until the mixture resembles coarse meal, about 10 seconds.
3. With the machine running, add vinegar and 3 tablespoons ice water in a slow, stady stream through the feed tube of food processor until dough holds together.
4. Do not process for more than 30 seconds.
5. Divide dough in half, and turn each half out onto a piece of plastic wrap.
6. Press each half into a flattened circle, wrap it in plastic, and refrigerate for at least 30 minutes.
Title: Zebra Goodies - Holiday or Anytime Treats
Ingredients:
- 1/4 peanut butter
- 4 white chocolate baking square
- 1 1/2
- 1/2
Instructions:
1. Melt chocolate in separate containers according to instructions (over double boiler, or in microwave) being careful not to burn.
2. OPTIONAL: Spread small amount of peanut butter on back side of flat crackers and cover with backside of matching cracker. This should resemble a peanut butter cracker sandwich with right sides out. Peanut butter should come to edge of cracker. Do this before dipping in chocolate.
3. Dip each "goody" in either white or dark chocolate and set on wax paper to cool. Wooden tongs are great for this. Do white chocolate first, then dark chocolate. Use different utensils and be careful not to mix the two colors. Set aside the last little bit of each type of chocolate.
4. When goodies are cooled, warm the last bit of each type of chocolate and drizzle white chocolate over the dark chocolate goodies, and dark chocolate over the white chocolate goodies. I sort of swing a coated fork to make stripes rather than blobs.
5. Let goodies sit on the wax paper until the chocolate is hardened. Carefully peal each goody off the paper.
6. I usually cover coat about 2/3's of the goodies I have on hand in dark chocolate, and the other 1/3 in white. The result is white chocolate stripes on dark chocolate goodies and dark chocolate stripes on white chocolate - ZEBRA goodies :).
Title: Cocoa Fruitcake
Ingredients:
- 3/4 butter
- 1 1/2 margarine
- 1/2 sugar
- 1/4 vanilla extract
- 3 eggs
- 1 all-purpose flour
- 6 salt
- 1/2 baking powder
- 1/4 buttermilk
- 1/2 pecans
- 2 golden raisin
- 1 1/2 powdered sugar
- 1
- 1/2
Instructions:
1. Heat oven to 325*. Grease and flour 12-cup fluted tube pan. In large mixer bowl, beat butter, sugar, vanilla and brandy extract until light and fluffy. Add eggs; beat well.
2. Stir together flour, cocoa, salt and baking powder; add alternetely with buttermilk to butter mixture, beating just until blended. Stir together cherries, pecans, raisins and mixed fruit; fold into batter. Pour batter into prepared pan.
3. Bake 1 hour and 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Immediately wrap in foil. Allow to stand overnight before serving. To serve, sprinkle powdered sugar over top, if desired.
Title: Therapy Sugar Cookies
Ingredients:
- 3 1/2 flour
- 1 baking powder
- 1 butter
- 1 cream cheese
- 2 sugar
- 1 egg
- 1 vanilla
- 1/4
Instructions:
1. Mix dry ingredients -flour and baking powder in a bowl and set aside.
2. Mix butter, cream cheese, and sugar.
3. Add egg, vanilla, almond flavor, coconut flavor to butter mixture.
4. Mix in dry ingredients.
5. Divide in thirds, wrap in saran wrap and put in fridge overnight.
6. Next day-take one ball of dough out of the refrigerator, roll it out and cut in shapes desired. Continue doing this until all your dough is used up. It is important that you only have the dough you are working with out. Keep the dough not used in the refrigerator.
7. (Optional) add sprinkles on top of the cut out cookies.
8. Place on an ungreased sheet.
9. Bake at 350°F for 6-7 minutes.
Title: Healthier No-Bake Strawberry Cheesecake
Ingredients:
- 4 cream cheese
- 1/4 heavy whipping cream
- 1/4 sour cream
- 1/2 vanilla extract
- 6 artificial sweetener
- 1/2 strawberries
- pecans
Instructions:
1. In medium bowl, blend cream cheese at low-speed until smooth. Add cream, yogurt, vanilla and sweetener and blend until thick and smooth. Add strawberries and blend until the strawberries have released some of their juice and colored the batter pink. Taste for sweetness and adjust if needed.
2. Divide chopped nuts into each of 4 6-ounce ramekins. Using an ice cream scoop, divide cheesecake batter among ramekins (around 1/3 of a cup). Serve immediately or refrigerate for 1 hour for thicker texture.
Title: The Lady and Sons Easy Peach Cobbler ( Paula Deen )
Ingredients:
- 1/4 butter
- 1 sugar
- 3/4 self-rising flour
- 3/4 milk
- 1 cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. Place butter in oven in a 2-quart baking dish to melt.
3. Stir sugar and flour together and mix well. Slowly add milk and continue to stir to prevent the batter from lumping.
4. Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish (DO NOT STIR).
5. Spoon fruit on top of batter, then gently pour syrup on top (DO NOT STIR). Sprinkle with cinnamon, if using. The most important part of this dish is not stirring the mixture.
6. Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
Title: Abraham Lincoln's Favorite Cake
Ingredients:
- 6 sugar
- 2 butter
- 1 1/4 flour
- 1 baking powder
- 3 salt
- 1 buttermilk
- 1 vanilla
- 1
- 1 1/2
- 1
Instructions:
1. Beat egg whites until frothy.
2. Add 1 cup sugar gradually until egg whites are stiff peaks.
3. Finely chop almonds.
4. Cream the butter and remaining 1 cup sugar until light and fluffy.
5. Sift flour, baking powder, and salt together.
6. Add vanilla extract and almond extract to buttermilk.
7. Combine nuts with flour mixture.
8. Add wet to dry by thirds.
9. Fold beaten egg whites into batter.
10. Place greased wax paper in tube pan.( i didnt do this but i wasnt flipping it out either ).
11. Turn batter into a 10-inch tube pan.
12. Bake at 350 degrees Fahrenheit for about 1 hour or until cake tests done.
13. Frost with boiled icing.
Title: Chocolate Marshmallow Fudge
Ingredients:
- 3/4 butter
- 3 granulated sugar
- 2/3 milk
- 1 marshmallow creme
- 1 miniature marshmallows
- 1 vanilla extract
- 1
Instructions:
1. Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine butter, sugar, and milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stir constantly.
3. Continue boiling for 5 minutes on medium heat or until candy thermometer reaches 234*F (110*C), stirring constantly to prevent scorching.
4. Remove from heat.
5. Stir in chocolate chips until melted.
6. Add remaining ingredients; mix well.
7. Pour into prepared pan. Cool at room temperature. Cut into squares.
Title: Witch Hats
Ingredients:
- 24 dragees
- 24
- 4
Instructions:
1. Place the cookies on a large platter or cookie sheet.
2. Unwrap all of the kisses.
3. Melt the chocolate in a small heavy saucepan or microwave, stirring frequently until smooth.
4. Dip the bottom of the kisses into the melted chocolate and place on top of the cookie to form the hat. Repeat until all of the hats are formed.
5. To add dragees or small decors, lightly dip or brush with melted chocolate and place on the hat. To dust with sugar (will give a slightly sparkly appearance), edible silver/gold dust, or edible glitter, lightly brush the entire cookie with melted chocolate and quickly sprinkle.
Title: Lemony-Lemon Cake With Strawberries and Ice Cream
Ingredients:
- 3/4 unsalted butter
- 3/4 sugar
- 1 lemon, zest of
- 2 eggs
- 1 1/4 flour
- 2 baking powder
- 1/2 salt
- 1/2 sugar
- 2 strawberries
- 4 French vanilla ice cream
- 1
Instructions:
1. Preheat oven to 350. Butter an 8-inch square baking dish. In the bowl of an electric mixer, beat butter until fairly fluffy. Add the ¾ cup of sugar, and the lemon peel, and beat well. Slow mixer to low. Add one egg, then half of the flour, then remaining egg, then flour. Pour into square pan. It will be thick. Bake for apx. 35 minutes – testing with a toothpick to come out very clean.
2. While the cake is cooling in its pan on a rack, place remaining ½ cup of super-fine (or regular granulated) sugar in a bowl, and add lemon juice. Do not heat, simply whisk until sugar is dissolved. When cake is cool, use a skewer to poke a multitude of holes in the top of the cake. Use a tablespoon to drizzle the lemon syrup evenly, over the cake, and let it soak into the cake. (This is why you want to be sure your cake is completely cooked and cooled – if not, it will turn to mush. If it’s done right, it will turn into a slice of HEAVEN). Can cover cake with plastic wrap at this point, and refrigerate.
3. To serve, cut into 8 pieces, cover each with strawberries and their juice, and top with vanilla ice cream. Garnish with a mint sprig if company is coming. YUMM!
Title: French Apple Cake
Ingredients:
- 1 eggs
- 2 sugar
- 2 flour
- 2 1/2 baking powder
- 1 salt
- 1 cinnamon
- 2 baking soda
- 1 gala apples
- 3 walnuts
- 1 vanilla
- 1
- 13
Instructions:
1. Beat oil, eggs, sugar together in a medium bowl.
2. In a second medium sized bowl, sift together flour, baking powder, salt, cinnamon and baking soda.
3. Mix contents of two bowls together by slowly stirring the dry ingredients into the wet ingredients.
4. Peel, slice and dice the 3 apples.
5. Stir the apples, walnuts and vanilla into the previous mixture. (This will provide moisture to the recipe.).
6. Pour cake batter into a 9X13 greased and floured pan.
7. Sprinkle butterscotch chips over batter.
8. Bake at 350 degrees for 1 hour. (check at 45 minutes to see if it is getting close to done.).
9. Enjoy!
Title: Banana Stuff
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 4 bananas
- 1/2 - 1 pecans
- 1 crushed pineapple
- 1 Cool Whip
Instructions:
1. Mix pudding and juice in a large bowl. You may have to add a bit of milk to get the consistency of "stiff" pudding. Fold in the cool whip.
2. Add pineapple, bananas, and pecans.
3. Transfer to a serving bowl or dessert cups, cover with plastic, and chill. Serve cold.
Title: Chai Spice Cutouts
Ingredients:
- 3 all-purpose flour
- 2 pumpkin pie spice
- 2 ground ginger
- 1/2 ground allspice
- 1/2 ground cardamom
- 1 1/2 butter
- 1 sugar
- 1/4 salt
- 2 vanilla bean
- 1
Instructions:
1. In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom; set aside.
2. Combine butter, sugar and salt in large bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add the egg yolks, one at a time, and beat until smooth. Using a small knife, split the vanilla bean in half, lengthwise. Scrape the seeds from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture; beat to combine. Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.
3. Divide the dough in half; wrap in plastic. Refrigerate at least one hour or until firm.
4. Preheat oven to 350ºF. Line two baking sheets with parchment paper. Remove and unwrap 1/2 the dough on a lightly-floured surface. Roll out to 1/4-inch thick. Cut out shapes with cookie cutters and transfer to prepared baking sheets. Roll out scraps and repeat with remaining dough, re-chilling as necessary.
5. Sprinkle with decorative colored sugar if desired; bake until golden brown, about 12 minutes.
6. Cool on sheets or wire racks, frost if desired.
7. Store in airtight container for up to one week.
Title: Spiced Plum Pound Cake
Ingredients:
- 8 plums
- 3 brown sugar
- 1/4 ground cinnamon
- 1 ground cloves
- 1 ground black pepper
- 1 butter
- 180 caster sugar
- 3/4 vanilla extract
- 1 eggs
- 4 plain flour
- 1 3/4 sea salt
- 1/2 baking powder
- 1 icing sugar
- 1/2 lemon juice
Instructions:
1. Cut each plum half into 3 wedges and set aside. Combine the sugar, cinnamon and other spices in a bowl and set aside.
2. Cake:
3. Beat the butter, sugar and vanilla until pale and light. Gradually beat in the eggs.
4. Combine the flour, salt and baking powder and gently mix into the butter mixture. Don’t over beat or the cake will be tough.
5. Spread half of the batter in the base of the loaf tin (app. 25cm x 13cm and 7½ cm deep) lined with parchment paper, then scatter over half of the plums. Sprinkle half of the brown sugar mixture over the top. Repeat with the remaining batter, plums and sugar.
6. Bake in the oven at 150°C fan for about 1 h 10 minutes or until a skewer inserted into the centre comes out clean. Cover the top loosely with foil if getting too brown. Cool completely before removing from the tin.
7. Icing:
8. Combine icing sugar with enough lemon juice to make a smooth, thick but pourable icing.
9. Serve dusted with icing sugar or drizzle with lemon icing.
Title: Chocolate Chip Cinnamon Crescents
Ingredients:
- 1 cream cheese
- 4 ground cinnamon
- 1/2 powdered sugar
- 1/2
Instructions:
1. Unroll crescent rolls on ungreased cookie sheet to make 8 triangles.
2. Spread cream cheese on triangles.
3. Lightly sprinkle cinnamon and 1 tablespoon chocolate chips onto each triangle.
4. Roll into crescent shape as directed on package.
5. Bake at 375F until golden brown (10-12 minutes).
6. Dust with powdered sugar and serve warm.