lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Dumpling Dessert
Ingredients:
- 4 flour
- 2 salt
- 1 1/3 shortening
- 8 -9 cold water
- 8 tart apples
- 1/4 sugar
- 3/4 ground cinnamon
- 2 water
- 1 brown sugar
- vanilla ice cream
Instructions:
1. In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Sprinkle with water, 1 T. at a time, and toss with a fork until dough can be formed into a ball. Divide dough into four parts.
2. On a lightly floured surface, roll one part of the dough to fit the bottom of an ungreased 13 x 9 x 2 inch baking dish. Place in dish; top with a third of the apples. Combine sugar and cinnamon; sprinkle a third over apples. Repeat layers of pastry, apples and cinnamon-sugar twice. Roll out the remaining dough to fit the top of dish and place on top. Using a sharp knife, cut 2 inch slits through all layers at once.
3. For syrup, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Pour over top crust. Bake at 400 for 35-40 minutes or until browned and bubbly. Serve warm with whipped topping or ice cream if desired.
Title: Fudgy Mocha Frosting W/Pecans--Or Hazelnut Coffee Frosting!
Ingredients:
- 1/2 butter
- 6 milk
- 6 instant coffee granules
- 1 -2 salt
- 1 confectioners' sugar
- 4 vanilla
- 1 pecans
- 1 1/4
- 1/2
Instructions:
1. In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
2. In saucepan, combine butter, milk cocoa, OPTIONAL coffee granules, and dash of salt. Bring just to a boil, and stir until smooth.
3. Remove from heat and quickly add confectioners sugar ~ beating well.
4. Add vanilla (or hazelnut extract) and TOASTED pecans, chopped (or hazelnut spread).
5. Quickly spread on cake while frosting is still warm, or thin with 1 tablespoon milk if frosting begins to stiffen too quickly, or for spreading on a layer cake!
6. NOTE: Make HAZELNUT COFFEE FROSTING by adding 2 tablespoons instant coffee granules to melted butter/cocoa mixture, hazelnut extract, and substituting 1/2 cup hazelnut spread for the chopped pecans. Thin with 1 tablespoon milk, if necessary for easier spreading!
Title: Spiced Courgette Fruit & Nut Loaf
Ingredients:
- 500 caster sugar
- 250 eggs
- 3 milk
- 5 salt
- 1 vanilla extract
- 1 courgettes
- 500 self raising flour
- 750 bicarbonate of soda
- 1/2 ground ginger
- 1 ground cloves
- 1/2 pecan nuts
- 200 raisins
- 140
Instructions:
1. Heat the oven to 160c/gas3. grease 2x1lb loaf tins & line the base of each with baing parchment.In a large bowl , mix the sugar oil & eggs, milk & vanilla, then the courgettes. Fold in the dry ingredients, followed by the nuts & raisins.
2. Spoon the mix into the tins, level the tops. Bake for 1 hour 30 minutes until golden & well risen with a crisp crust.Leave to cool slightly.Turning out on a wire rack to cool.
3. Serve warm & eat within 2 days.
Title: Strawberries in Cointreau
Ingredients:
- 500 strawberries
- 2 -3 passion fruit
- 1/2 - 1 Cointreau liqueur
- 1 -2 icing sugar
- arrowroot
Instructions:
1. Hull and halve strawberries, leaving about 8 whole for pavlova decoration, and put into a medium bowl; scoop passionfuit into bowl; add Cointreau to taste & sugar and chill for an hour or two.
2. Before topping pavlova with strawberries and passionfruit, drain juice from the fruit, being careful not to lose any of the passionfruit pulp; taste and add more Cointreau and sugar if necessary.
3. Thicken the juice with arrowroot over a low heat to make a pouring sauce, not too thick as it will thicken as it chills - amount of arrowroot needed depends on how much juice you have from the strawberries.
4. After adding cream to pavlova, top with the strawberries, both sliced and whole (leave leaves on whole strawberries) and pour over the sauce.
Title: Spiced Bread Pudding
Ingredients:
- 4 eggs
- 1/2 brown sugar
- 1 cinnamon
- 1/2 ginger
- 2 skim milk
- 2 raisins
- 1/2 walnuts
- 1/2 brown sugar
- 6 flour
- 1/4 nutmeg
- 1 butter
- 1/2
- 1/4
- 2
Instructions:
1. Bread Pudding:
2. Preheat over to 350 degrees Fahrenheit.
3. Butter a 9" X 13" baking dish.
4. Separate eggs, place egg whites on counter for 20 minutes.
5. Combine egg yolks, brown sugar, cinnamon, ginger, vanilla, milk, creamer, raisins, walnuts, and bread cubes; let soak on counter until egg whites have reached room temperature.
6. Beat egg whites until foamy.
7. Gently fold egg whites into the bread mixture.
8. Pour into buttered dish.
9. Bake for 40 minutes or until liquid is absorbed. Pudding will be very moist.
10. Rum Sauce:
11. Combine brown sugar and flour in medium saucepan over medium heat.
12. Stir in half-n-half, spiced rum, and nutmeg, stirring constantly.
13. After the mixture reaches a boil, about 2 minutes, remove from heat and stir in the butter.
14. Pour over hot pudding and serve.
Title: Snappy Gingers
Ingredients:
- 2/3 unsalted butter
- 1/2 sugar
- 1/4 sugar
- 1 brown sugar
- 2 blackstrap molasses
- 1 all-purpose flour
- 1 ground ginger
- 1 1/2 ground cinnamon
- 1 ground cloves
- 1/2 allspice
- 1/2 baking soda
- 1/2 salt
- 1/4
Instructions:
1. Preheat the oven to 350°F.
2. Use an electric mixer to cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg yolk and molasses and mix well.
3. In a separate bowl, combine the flour, espresso, ginger, cinnamon, cloves, allspice, baking soda, and salt. Mix the dry ingredients into the butter mixture. (The dough will be quite soft.).
4. Roll the dough into tight 1-inch round logs, wrap snugly in parchment paper or plastic wrap, and chill at least 1 hour until firm, or wrap tightly and freeze for up to six months.
5. Unwrap the dough and slice into 1/4-inch rounds. (If frozen, let stand at room temperature 15 minutes before slicing.) Pour some sugar into a shallow dish. Press the top of each cookie into the sugar and then place cookies sugar side up on a parchment paper-lined sheet pan about 2 inches apart. Bake for 12 to 15 minutes. Do not over bake; the cookies will become "snappy" once they have cooled completely. Transfer them to a wire cooling rack to cool for 5 minutes.
Title: Caramelized Baked Custard
Ingredients:
- 1/4 sugar
- 2 eggs
- 1/4 sugar
- 1/8 salt
- 1 1/2 milk
- 1 vanilla extract
- 1/3 flaked coconut
- nutmeg
Instructions:
1. Preheat oven to 325 degrees F.
2. Lightly grease a 1 quart baking dish or 4 ramekins.
3. Fill a 9x13 pan (or any shallow pan large enough to hold the baking dish) with 1 inch of hot water and set it in the oven.
4. **To caramelize the sugar: Melt the sugar in a heavy bottomed skillet without stirring. Swirl the sugar in the pan as it melts till caramel colored.
5. Pour about 1 tablespoons caramelized sugar into each ramekin, or all into baking dish and quickly swirl around to coat bottom and partly up sides.
6. The caramel will harden, but the custard will soften it as it bakes.
7. Beat the eggs together, then add the sugar and salt.
8. Slowly stir in the hot milk, stirring constantly.
9. Add the vanilla and coconut, if using.
10. Strain into the baking dish (if desired).
11. I usually just pour it all inches.
12. Sprinkle the top with nutmeg.
13. Put into the pan with hot water.
14. Bake for 55-60 minutes, until a knife comes out clean.
Title: Sunshine Salad
Ingredients:
- 1 small curd cottage cheese
- 1 crushed pineapple
- 1 mandarin oranges
- 1 Cool Whip
- 1 orange gelatin
Instructions:
1. Mix cottage cheese, crushed pineapple, oranges and whipped topping.
2. Sprinkle gelatin over top and fold in well.
3. Refrigerate for at least 2 hours or overnight.
4. To make it pretty, use a large ice cream scoop or mold in muffin cups greased with mayo and serve on lettuce leaf.
Title: Bogus Cookies
Ingredients:
- 2 butter
- 1 salt
- 2 sugar
- 2 baking powder
- 2 brown sugar
- 2 baking soda
- 4 eggs
- 24 chocolate chips
- 2 vanilla
- 8 flour
- 4 oatmeal
- 3
- 5
Instructions:
1. Cream butter and sugar.
2. Mix oatmeal, salt, baking powder and baking soda then add to butter/sugar mixture.
3. Mix well and add chocolate and nuts.
4. Make golf ball sized cookies and place 2-inches apart on ungreased cookie sheet.
5. Bake at 375° for 16 minutes.
Title: Easy-Bake Oven Snow Cookies
Ingredients:
- 6 butter
- 3 confectioners' sugar
- 1/8 vanilla
- 1/4 flour
- 1 salt
- 2 walnuts
- powdered sugar
Instructions:
1. Cream together butter and 3 teaspoons confectioners sugar.
2. Blend in vanilla, flour and salt.
3. Add walnuts and mix well.
4. Shape into 1 inch balls.
5. Place 3 balls onto a well greased Easy-Bake pan and flatten slightly.
6. Bake 5 minutes.
7. When cool, roll in powdered sugar.
8. Makes 10 to 12 cookies.
Title: Oreo Cookie Ice Cream Cake
Ingredients:
- 24 butter
- 1 chocolate chips
- 4 ice cream
- 1/2 sugar
- 2/3 evaporated milk
- 5 vanilla extract
- 1 Cool Whip
- 1
- 8
Instructions:
1. Crush 24 Oreo cookies (with filling) and spread in a 9 x 13 inch pan.
2. Drizzle cookies with 1/2 cup of melted butter (1 stick) and gently press.
3. Cut or tear away the packaging for a 1/2 gallon of vanilla ice cream. Slice the ice cream into pieces and layer over the Oreo crust you just prepared.
4. Press down again to make the ice cream layer even, cover, and freeze.
5. Melt chocolate chips along with the 2nd stick of butter over medium heat. Once melted, add the sugar and stir.
6. Add evaporated milk to the chocolate mixture and stir.
7. Cook chocolate until thick while stirring. Once thick, stir in vanilla.
8. Allow chocolate mixture to cool and spread over ice cream.
Title: Chocolate Caramel Thumbprints
Ingredients:
- 1 egg
- 1 all-purpose flour
- 1/3 salt
- 1/4 butter
- 1/2 sugar
- 2/3 milk
- 2 vanilla
- 1 pecans
- 16 shortening
- 3
- 1 1/4
- 1/2
- 1
Instructions:
1. Separate egg; set egg yolk aside. Cover and chill egg white until needed. Stir together flour, cocoa powder, and salt; set aside.
2. In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Beat in egg yolk, milk, and vanilla. Beat in as much of the flour mixture as you can with mixer. Stir in any remaining flour mixture. Cover and chill about 2 hours or until dough is easy to handle.
3. Preheat oven to 350°F In small saucepan, cook and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
4. Slightly beat reserved egg white. Shape dough into 1 inch balls. Roll balls in egg white, then in pecans to coat. Place balls 1 inch apart on greased cookie sheet. Using your thumb, make indention in center of each cookie.
5. Bake about 10 minutes or until edges are firm. Spoon melted caramel mixture into indentation. (If necessary, reheat caramel mixture to keep it spoon able.) Transfer cookies to wire rack; cool.
6. In another small saucepan, combine chocolate chips and shortening. Cook and stir over low heat until melted. Cool slightly. Drizzle cookies with chocolate mixture. Let stand until chocolate is set.
Title: Caramelized Pineapple
Ingredients:
- 4 pineapple
- 2 maple syrup
- 2 honey
- 1/4 rum
- black pepper
Instructions:
1. Preheat broiler. Line broiler pan with foil; arrange pineapple in pan.
2. Mix syrup, rum and pepper; brush half of the mixture over pineapple.
3. Broil 4 inches from heat until glaze is caramelized, about 4 minutes.
4. Turn pineapple and brush with remaining glaze. Broil until caramelized.
Title: Bread and Butter Brulee
Ingredients:
- 10 butter
- 1/4 nutmeg
- 1/2 golden raisin
- 8 vanilla
- 1/2 heavy cream
- 1/2
- 1
- 1 1/2
- 6
Instructions:
1. Preheat oven to 350.
2. Spread butter onto bread and trim off crusts. Cut slices of bread into 4 triangles.
3. Butter ramekins and arrange a flat layer of bread triangles in the bottom of each ramekin. Sprinkle with a little nutmeg and divide golden raisins between dishes.
4. Arrange remaining bread rtiangles over lapping in a line over the top of the first layer.
5. Using a fork, mix together egg yolks vanilla, and sugar.
6. Pour cream and milk into a saucepan and bring to a boil. Gradually beat in egg mixture.
7. Carefully strain custard mixture into ramekins and allow to stand for 10 minute
8. Place ramekins into a roasting pan, then pour warm water into the pan so that it comes halfway up the side of the ramekins. Cover loosely with buttered foil and bake for 20-25 minutes.
9. Remove from over and remove foil. Sprinkle with sugar and caramelize with a blowtorch. Serve warm.
Title: Polka Dot Slice
Ingredients:
- 2 margarine
- 1 peanut butter
- 1 mini marshmallows
- 2 1/2
Instructions:
1. Melt butterscotch chips, margerine and peanut butter.
2. Let cool slightly.
3. In large bowl pour over marshmallows and stir, pour into a greased 9x13 pan and chill.
Title: Cozy Rhubarb Pudding
Ingredients:
- 1 egg
- 1 sugar
- 2 all-purpose flour
- 1 milk
- 2 baking powder
- 1 vanilla extract
- 4 rhubarb
- 2 sugar
- 2 boiling water
Instructions:
1. Mix the first six (6) ingredients together and pour the batter into the bottom of one 9"x13" pan or two round cake pans.
2. Mix the rhubarb, 2 cups of sugar and boiling water together.
3. Pour the rhubarb mixture over the batter and bake at 375° for 45-minutes or until done.
4. Serve with heavy cream or ice cream.
Title: Colored Coconut Flakes
Ingredients:
- 1 coconut
- 1 water
Instructions:
1. Put the coconut in a ziploc bag.
2. Dissolve a few drops of food coloring in the teaspoon of water, then pour this colored solution over the coconut in the bag.
3. Seal the bag and shake until all coconut is uniformly colored.
4. Tip: if you make primary colors first, you can use any leftover of that color to make a secondary color (e.g., if you have leftover yellow coconut, add red to make orange).
Title: Easy Sweet Pumpkin Souffle
Ingredients:
- 1/2 whole wheat pastry flour
- 1/3 sugar
- 1/4 olive oil
- 3 eggs
- 1 1/2 unsweetened soymilk
- 1 pumpkin puree
- 1 cinnamon
- 1
Instructions:
1. Beat the flour, sugar, oil, eggs, and milk together.
2. Add the can of pumpkin, blending in well.
3. Blend in the cinnamon and coriander well. If you want it to have more of a pumpkin pie taste, use 2-3 teaspoons pumpkin pie spice instead.
4. Grease a 9x13 glass baking dish with some canola oil (about a tablespoon or two) and pour the mixture into it, dispersing evenly.
5. Bake at 350F for 65-70 minutes (only 60 if you used non-dairy milk.).
6. Let cool for at least 15-20 minutes prior to eating. It's delicious warm, but I like it better cold with some SoyWhip and extra cinnamon sprinkled on top! It also microwaves well if you want to eat it warm (nuke a medium-size square about 30 seconds on high.).
7. Rolled oats and raw green pepitas also make nice toppings to add to this after the souffle has baked at least 30 minutes.
Title: Fudge Frosting
Ingredients:
- 1 butter
- 1/3 milk
- 4 cocoa powder
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Bring Milk and butter to boil
2. Remove from heat.
3. Stir in coco powder.
4. Use mixer to mix in powder sugar.
5. Stir in Vanilla.
6. Pour over warm chocolate cake and Let cool.
Title: Hazelnut Shortbread Cookies
Ingredients:
- 2 flour
- 1 hazelnuts
- 1 butter
- 3/4 light brown sugar
Instructions:
1. Combine flour and hazelnuts.
2. In a large bowl, cream the butter and brown sugar.
3. Gradually blend in the dry ingredients.
4. Cover and chill for 8 hours or overnight.
5. Preheat oven to 300 degrees Fahrenheit.
6. Lightly grease cookie sheets.
7. On a floured surface, roll out the dough to a thickness of 1/4".
8. Using cookie cutters, cut out the shapes and place on prepared cookie sheets 1-1/2" apart.
9. Bake for 20 to 25 minutes until lightly colored.
10. Transfer to wire racks to cool.
Title: Poached Pears with Grand Marnier Custard Sauce
Ingredients:
- 2 lemons
- 6 pears
- 3 water
- 1 sugar
- 1/2 vanilla bean
- orange zest
- custard
Instructions:
1. Make Grand Marnier Custard Sauce.
2. For pears: Squeeze juice from 1 ½ of the lemons; measure and reserve 3 tblsps of the juice.
3. Add remaining juice to large bowl of cold water.
4. Using corer or small, thin-bladed knife, core one pear, leaving stem intact, through the blossom end.
5. Pare and place in acidulated water.
6. Repeat with remaining pears.
7. Mix 3 cups water and sugar in saucepan large enough to hold all the pears.
8. Heat, stirring frequently, over medium heat until sugar dissolves and liquid begins to boil.
9. Stir in reserved lemon juice.
10. Drain pears and place in simmering syrup.
11. Cook uncovered, turning carefully occasionally, over medium heat until tender, 35-45 minutes.
12. Remove from heat.
13. Cut 4 very thin slices from remaining lemon half.
14. Add vanilla and lemon slices to poaching liquid.
15. Cool to room temperature.
16. Refrigerate, covered, until cold.
17. Remove pears with slotted spoon to individual dessert plates; spoon custard sauce over pears; garnish with orange zest.
Title: Nut Butter Balls
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1/2 salt
- 1 all-purpose flour
- 2 pecans
- 1 1/2 walnuts
Instructions:
1. Cream butter and sugar.
2. Add salt, almond extract, flour, and nuts.
3. Mix well.
4. Chill dough until firm enough to handle.
5. Preheat oven to 350 degrees.
6. Shape dough into 1 inch balls.
7. Place on ungreased cookie sheet.
8. Bake for 12 to 15 minutes or until light brown.
9. While cookies are still warm, roll in powdered sugar.
Title: Triple Chocolate Kisses
Ingredients:
- 2 cream of tartar
- 1/4 sugar
- 1/2
- 1/4
- 42
Instructions:
1. In mixing bowl, beat egg whites until foamy.
2. Add cream of tartar; beat until soft peaks form, about 6 minutes.
3. Gradually add sugar, beating until stiff peaks form, about 6 minutes.
4. Beat in extract.
5. Fold in grated chocolate.
6. Insert a medium open-star tip in a pastry or plastic bag.
7. Fill with meringue.
8. On lightly greased baking sheets, pipe 42 1-inch circles.
9. Press a chocolate kiss into the center or each.
10. Pipe meringue around each kiss in continuous circles from the base to the top until kiss is completely covered.
11. Dust with cocoa.
12. Bake at 325 F for 15-18 minutes or until the edges are lightly browned.
13. Immediately remove to wire racks to cool.
Title: South African Milk Tart -- Traditional
Ingredients:
- 1 puff pastry
- 4 milk
- 1 cinnamon sticks
- 4 ground cinnamon
- 2 flour
- 8 cornflour
- 1 sugar
- 1 salt
- 4 vanilla
- 4 butter
- eggs
Instructions:
1. Roll out the pastry on a floured board until thinner.
2. Beat an extra egg -- not one of the 4 in the ingredient list -- in a small bowl.
3. Line 2 average-size or smaller pastry plates with the pastry, being careful not to strech it. Crimp edges, paint with the egg, and put in fridge to keep cold.
4. Heat oven to 400 deg F/200 deg Celsius.
5. Heat 3 of the cups of milk with the cinnamon. If using stick cinnamon, take it out when milk is hot (not boiling).
6. Mix the flour, cornflour, salt and 4 tablespoons of the sugar with the extra cup of milk in another pot. Add the hot milk to this mixture, and keep whisking to prevent lumps forming.
7. Bring to a slow boil while stirring or whisking, add vanilla, keep stirring.
8. Take from heat and add the butter.
9. Whisk the egg whites until stiff, add the rest of the sugar (4 tblsp) and whisk until really firm and glossy.
10. Now whisk the egg yolks well, and add to the cooled milk mixture: you don't want boiled eggs!
11. Fold in egg whites; use a whisk to incorporate them.
12. Pour into the 2 lined pastry plates.
13. Bake in the pre-heated oven: 10 mins at heat given above, then lower heat to 350 deg F/180 deg Celsius.
14. Bake until puffed up and golden brown on top -- about 20+ minutes extra.
15. When they come out of the oven you can sprinkle the tops with a cinnamon-sugar mixture.
16. The milk tarts will fall again, which is normal. Best served still slightly warm, but can be made ahead, cooled and refrigerated. Always serve at room temperature or warm in oven again.
Title: Pistachio Fig Biscotti
Ingredients:
- 1/2 fennel seed
- 1/2 unsalted butter
- 3/4 sugar
- 2 eggs
- 1 pure vanilla extract
- 1 lemon, zest of
- 1 all-purpose flour
- 2 1/4 baking powder
- 1 1/2 salt
- 1/4 pistachios
- 1/2 dried figs
- 4
Instructions:
1. Heat oven to 350 degrees.
2. In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth, about 2 minutes.
4. Add eggs, extracts, and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.
5. In a medium bowl, combine remaining ingredients.
6. Add to butter mixture.
7. Mix on low speed until just incorporated.
8. Remove dough to a clean surface; divide into quarters.
9. Form into 9x1 inch logs, place on ungreased baking sheet 2 inches apart, and bake until lightly browned, 25 to 30 minutes.
10. Remove from oven, and cool slightly.
11. Reduce oven temperature to 275 degrees.
12. Using a serrated knife, cut logs on the diagonal into 1/2" thick slices.
13. Arrange biscotti on their sides on a baking sheet.
14. Return to oven, and bake until golden, about 30 minutes.
15. Turn biscotti over, and bake for 30 minutes more.
Title: Banana Chiffon Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 3 baking powder
- 1 salt
- 1/2 banana
- 1/2 lemon juice
- 1 cream of tartar
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350*.
2. Sift flour, sugar, baking powder and salt into a mixing bowl.
3. Make a well in dry ingredients and add oil, egg yolks, bananas and lemon juice.
4. Beat until smooth.
5. Add cream of tartar to egg whites in a large mixing bowl.
6. Beat until stiff peaks form, do not underbeat.
7. Gradually and gently fold banana mixture into stiff whites until just blended, do not stir!
8. Pour into an ungreased 10 inch tube pan and bake 40- 50 minutes, or until a tester comes out clean and dry.
9. When cake is completely cool, remove from pan.
Title: Totenbeinli - Swiss Hazel Nut Legs
Ingredients:
- 55 butter
- 250 white sugar
- 2 eggs
- 60 lemon zest
- 1/2 ground cinnamon
- 7 flour
- 250 hazelnuts
- 255
Instructions:
1. Preheat oven to 165 degrees Celsius.
2. Cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then stir in the orange juice, lemon zest, and cinnamon.
3. Fold in the flour and hazelnuts, mixing just enough to evenly combine. Form into 1/2 inch by 3 inch sticks, and place onto a baking sheet 1 inch apart.
4. Bake in preheated oven until brown around the edges, about 15 minutes. Cool completely on a wire rack before serving.
Title: Lemonade Dessert
Ingredients:
- 1 1/4 butter
- 1/3 margarine
- 1 frozen yogurt
- 1 lemon zest
- 1/2
- 2
Instructions:
1. Mix wafer crumbs and butter. Press into a 9" square pan.
2. Beat the lemonade and yogurt until well blended and spread over crumb mixture.
3. Freeze until set, usually about 3-4 hours.
4. Serve with whipped topping, sprinkled with lemon zest.
Title: Cream Cheese Spritz Cookies
Ingredients:
- 1 shortening
- 1 cream cheese
- 1 sugar
- 1 vanilla
- 1 flour
- 2 1/2 salt
- 1/2 cinnamon
- 1/4
Instructions:
1. Cream shortening and cream cheese.
2. Gradually add sugar and mix well.
3. Beat in egg yolk and vanilla.
4. Sift flour with salt and cinnamon; gradually add to cream mixture.
5. Add food coloring if desired.
6. Fill cookie press and form cookies on ungreased cookie sheets.
7. Bake in a preheated 350 degree oven for 12-15 minutes.
8. Cool before removing from baking dish.
Title: Rhubarb Dream Bars
Ingredients:
- 2 flour
- 3/4 powdered sugar
- 1 butter
- 4 margarine
- 2 eggs
- 1/2 sugar
- 1/2 flour
- 4 salt
- rhubarb
Instructions:
1. In food processor, mix together the crust ingredients.
2. Press into a 15 x 10-inch pan.
3. Bake at 350° for 15 minutes (crust will be very light colored).
4. Meanwhile, combine eggs, sugar, flour and salt; beat together.
5. Fold in rhubarb.
6. Spread filling mixture on hot crust; return to oven to bake 40-45 minutes longer.
7. Cool; cut into bars.
Title: Real Scottish Shortbread
Ingredients:
- 1/2 cornstarch
- 1/2 icing sugar
- 1 flour
- 3/4 butter
Instructions:
1. Sift cornstarch, sugar and flour together.
2. Blend in butter until combined and then use hands to knead into a soft dough.
3. Shape dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.
4. Place dough in the bottom of a greased 9x9-inch pan and bake at 300°F for 15-20 minutes or until lightly browned.
5. Cool completely in pan and cut into squares.
6. Store in an airtight container.