lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate-Peanut Butter Peanut M&m Cookies
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1/4 unbleached all-purpose flour
- 1 baking soda
- 3/4 salt
- 1/2 unsalted butter
- 1/3 creamy peanut butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 2 eggs
- 2 vanilla extract
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease cookie sheets using preferred method.
3. In a medium sized mixing bowl, sift together 2 1/2 cups flour, baking soda and salt.
4. In a large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter, sugar and granulated sugar until creamy, about 2 minutes.
5. Beat in eggs and vanilla until well combined.
6. Reduce mixer speed to low and gradually beat in flour mixture until combined.
7. Divide dough into two bowls.
8. In one bowl, beat in additional 1/4 cup flour until combined; stir in 1/2 cup M&M's.
9. In additional bowl, beat in cocoa powder until combined; stir in 1/2 cup M&M's.
10. Lightly cover dough and chill in the refrigerator or freezer until firm, about 15 minutes.
11. Form dough into two balls, shape into logs, and wrap in separate pieces of plastic wrap; chill for 10 minutes.
12. Place additional 1/2 cup peanut M&M's in a plastic bag and crush with a rolling pin.
13. Remove cookie dough logs from freezer, press together, and roll into crushed M&M's to coat the outside.
14. Cut log in half, wrap logs in plastic wrap, and chill for 10 additional minutes.
15. Slice logs into 1/2-inch thick rounds, place on cookie sheets, and bake for 14-15 minutes, or until golden brown around edges.
16. Cool 1 minute before transferring to wire racks to cool completely.
Title: Cappuccino Mousse Trifle
Ingredients:
- 2 1/2 milk
- 1/3 instant coffee granules
- 2 vanilla instant pudding mix
- 1 ground cinnamon
- 2
- 1
- 1/4
Instructions:
1. In a mixing bowl, stir the milk and coffee granules until dissolved.
2. Remove 1 cup of the mixture and set aside Add pudding mixes to the remaining milk mixture, beat on low for 2 minutes or until thickened.
3. Fold in half the whipped topping.
4. Place a third of the cake cubes in a 4 qt serving or trifle bowl.
5. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate.
6. Repeat layers twice.
7. Garnish with remaining whip topping and chocolate.
8. Sprinkle with cinnamon.
9. Cover and refrigerate until ready to serve (at least 2 hours).
Title: Chocolate and Chestnut Pots
Ingredients:
- 9 madeira wine
- 1/4 butter
- 2 eggs
- 2 chestnut puree
- 1 creme fraiche
- heavy cream
Instructions:
1. Make a few chocolate curls for garnish, then break the rest of the chocolate into squares and met it with the Madeira in a saucepan over gentle heat.Remove from the heat and add the butter, a few pieces at a time, stirring until melted and smooth.
2. Beat the egg yolks quickly into the mixture, then beat in the chestnut puree, mixing until smooth.
3. WHisk the egg whites in a clean, grease free bowl until stiff. Stir about 1 tablespoon of the whites into the chestnut mixture to lighten it, then fold in the rest smoothly and evenly.
4. Spoon the mixture into 6 small ramekins and chill until set. Serve the pots topped with a generous spoonful of creme fraiche or whipped cream and garnished with the semisweet chocolate curls.
Title: I Fichi E Le Noci Ed Il Formaggio
Ingredients:
- 1 fig
- 1 cheese
- 1 grapes
- 1/2 pears
- 2 honey
- 1/3
Instructions:
1. Quarter the figs and put onto a platter with small clusters of grapes and cheese wedges. Add the pear slices and nuts.
2. Drizzle with warm honey and pass the balsamic vinegar.
Title: Butterscotch Pudding Sugar Cookies
Ingredients:
- 1 butter
- 1 canola oil
- 1 brown sugar
- 1 confectioners' sugar
- 2 eggs
- 1 vanilla extract
- 1 instant butterscotch pudding mix
- 4 all-purpose flour
- 1 cream of tartar
- 1 baking soda
Instructions:
1. In a large mixing bowl, cream the butter, oil, and sugars.
2. Beat in eggs, vanilla and dry pudding mix.
3. Combine the flour, cream of tartar, and baking soda.
4. Gradually add to creamed mixture.
5. Drop by tablespoonfuls 2 inches apart onto ungreased cookies sheets.
6. Flatten with a glass dipped in sugar.
7. Bake at 350 degrees for 12-15 minutes or until lightly browned.
8. Remove to wire racks.
Title: Easy Upside-Down Berry Cake
Ingredients:
- 1/2 walnuts
- 1 blueberries
- 1 raspberries
- 1 strawberry
- 3/4 sugar
- 1 gelatin
- 1 1/2 mini marshmallows
- 1 eggs
- 2 water
- 1 1/4 canola oil
- 2
Instructions:
1. Preheat oven 350 degrees.
2. In a greased 13 X 9 inch baking dish, layer the walnuts and berries; sprinkle with sugar, gelatin and marshmallows.
3. In a large bowl, combine the cake mix, eggs, water and oil;p.
4. beag on low speed for 30 seconds. Beat on medium speed for 2 minutes.
5. Pour over top.
6. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 5 minutes before inverting onto a serving platter.
8. Refrigerate leftovers.
9. Serve with whipped cream or ice cream.
Title: Blueberry Cobbler
Ingredients:
- 1 self-rising flour
- 1/4 butter
- 3/4 sugar
- 1 milk
- 16 frozen blueberries
- 6 cinnamon
- 1 vanilla
- 1
Instructions:
1. While blueberries are thawing out pour 1/4 to 1/2 cup sugar and let soak, until defrosted.
2. Melt butter in baking pan. As butter melts in pan in oven. Mix flour, 1/2 cup sugar, 1 cup Milk, vanilla and cinnamon.
3. Pour mixture over melted butter, do not mix.
4. Pour Blueberries over batter in baking pan, do not stir.
5. Add Juice over pie mix, do not stir.
6. Put hot baking pan with ingredients in oven.
7. Bake until bubbly and lightly browned on top, about 30-40 minutes.
Title: Rugelach
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1 unsalted butter
- 8 cream cheese
- 1/2 sugar
- 1 ground cinnamon
- 1 golden raisin
- 1 walnuts
- 1 1/4 milk
- 1/4 sugar
- 4
Instructions:
1. Whisk together flour and salt in a bowl.
2. Beat togeter butter and cream cheese in a large bowl, until well combined.
3. Add flour mixter and stir with a wooden spoon until soft dough forms.
4. Gather dough into a ball and wrap in plastic wrap, loose, then flatten (in wrap) into 7-by-5-inch rectangle.
5. Chill until Firm 8 to 24 h.
6. Put oven rack in the middle of the over and preheat oven to 350°F.
7. Line large shallow backing pan with parchment paper.
8. Cut dough into 4 pieces.
9. Chill 3 wrapped in plastic wrap, and roll remaining piece into 12-by-8 inch rectangle on well floured surface with a floured rolling pin.
10. transfer into a sheet of parchment paper and then transfer to a tray and chill while rolling out remaining dough in tha same manner, transferinf each to another sheet of parchment and stack on tray.
11. Whisk 1/2 cup sugar with cinnamon.
12. Arrange 1 dough rectangle on work surface with long side nearest you.Spread 1/4 cup preserves evently with spatula. Sprinkle 1/4 cup raisins and a rounded 1/4 cup walnuts over jam, then sprinkle 2 table spoons cinamon sugar.
13. Using parchement as aid, roll up dough tightly into log.
14. Place log seam side down, in lined baking pan then pinch ends closed and tuck underneath.
15. Repeat process 3 more times and arrange 1 inch apart in a pan.
16. Bruch logs with milkand sprinkle each with 1 teaspoon of remaining sugar.
17. With sharp knife make 3/4-inch-deep cuts crosswise in doug(not all the way throught at 1-inch intervals.
18. Bake until golden brown for 45-50 minutes.
19. Cool in a pan for 30 minutes, then transfer logs to cutting board and slice cokkies all the way through.
20. Put into an air tight container and keep in room temperature for up to a week.
Title: Sesame Almond Crescent Cookies
Ingredients:
- 1 confectioners' sugar
- 1/2 all-purpose flour
- 1 - 1 1/4 egg
- 1 ground cinnamon
- 1 butter
- 1 sesame seeds
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Put ground nuts, sugar, 1 cup flour, almond extract, egg, cinnamon, and butter in mixing bowl and mix well.
3. KNEAD mixture into a dough (it will be slightly sticky).
4. Pour seeds into pie pan.
5. Pinch off walnut size pieces of dough (IF dough is too sticky or difficult to handle add the remaining flour).
6. Roll dough pieces in seeds to coat, and then, between the palms of your hands, roll pieces into about 2 inch long cylindrical shapes, thicker in the middle, tapering at the ends.
7. Place side by side onto lightly greased cookie sheet, curving slightly into crescents.
8. Bake in oven for about 30 minutes or until golden brown. I would start checking after 15 minutes as 30 seems too long but that is what it says.
Title: Hilda's Ginger Cookies
Ingredients:
- 1 margarine
- 1 1/2 white sugar
- 1 egg
- 2 corn syrup
- 2 1/2 flour
- 2 baking soda
- 2 cloves
- 2 cinnamon
- 2 ginger
- 1/2 salt
Instructions:
1. Cream the margarine and sugar together and then stir in the syrup.
2. Mix the flour, soda, spices and salt together.
3. Stir into the creamed mixture.
4. Form the dough into 3-4 rolls.
5. Chill in the fridge for around an hour, then slice thinly into cookies.
6. Bake at 400 F for 5-8 minutes.
Title: Watermelon Cake
Ingredients:
- 1 egg
- 1 water
- 1/2 jelly beans
- 2
- 1
- 2/3
Instructions:
1. Heat oven to 350°F Grease bottoms only of two 8- or 9-inch round pans with shortening or cooking spray.
2. In large bowl, stir into batter 1/2 cup of the chocolate chips. Add the drink mix, stir, and pour into pans.
3. Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely, about 1 hour.
4. In small bowl, stir 1 cup frosting with 10 to 12 drops green food coloring. Stir 10 to 12 drops red food color into remaining frosting.
5. Cut cake rounds crosswise in half to make 4 halves. Frost uncut sides with green frosting; press green jelly beans into frosting. Frost top of cake with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds.
6. To serve, cut into wedges.
Title: My Blonde Brownies
Ingredients:
- 1 margarine
- 1 eggs
- 4 brown sugar
- 2 vanilla
- 1 self-rising flour
- 2 pecans
- 1
Instructions:
1. Preheat oven to 325°F.
2. Combine chips and margarine; melt over low stir until well blended.
3. Cool slightly.
4. In bowl beat eggs with wire whisk until light yellow in color and foamy. (PLEASE DO NOT USE MIXER).
5. Beat in sugar, vanilla, and chip mixture.
6. Add flour and pecans if using; mix well.
7. Pour into greased 13x9-inch pan.
8. Bake for 45 minutes or until brownies are pulled away from edges of pan and set in center.
9. Cool completely before cutting into squares.
Title: Apple Pudding Cake with Lemon Glaze
Ingredients:
- 6 eggs
- 1 sugar
- 1 1/2 walnuts
- 1 graham cracker crumbs
- 1 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1 apple
- 1 lemon, zest of
- 1 fresh lemon juice
- 1 icing sugar
- 4 fresh lemon juice
- 1/4 walnuts
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter 10 inch springform pan.
3. In large bowl, beat eggs with sugar until thick and pale.
4. Combine walnuts, crumbs, baking powder salt and cinnamon and fold into egg mixture; do not overmix.
5. Fold in apple, lemon zest and lemon juice.
6. Pour into pan, smoothing top.
7. Bake about 40 minutes.
8. Cool cake and then remove from springform pan.
9. For glaze: Combine icing sugar with 4 tsps lemon juice; add more juice if necessary for proper drizzling consistency.
10. Spoon over cake.
11. Sprinkle with remaining walnuts.
Title: Scottish Shortbread Cookies
Ingredients:
- 2 butter
- 1 brown sugar
- 4 1/2 all-purpose flour
Instructions:
1. Preheat oven to 325 degrees F.
2. Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
3. Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough.
4. Roll to 1/2 inch thickness. Cut-out with cookie cutter. Prick with fork and place on ungreased baking sheets.
5. Bake for 20 to 25 minutes.
Title: Lemon Self-Saucing Pudding
Ingredients:
- 1 1/2 self-raising flour
- 1 caster sugar
- 80 butter
- 1/3 milk
- 1/3 lemon juice
- 1 lemon zest
- 2 honey
- 1 hot water
- 30 butter
- 1 brown sugar
- 1/2 lemon juice
- 1 icing sugar
- 4
Instructions:
1. Preheat oven to a moderate 180°C.
2. Lightly grease a 6 cup shallow baking dish.
3. Combine pudding ingredients and mix until smooth and pour into prepared dish.
4. Combine sauce ingredients in a saucepan, stir over a low heat until dissolved and carefully pour over the pudding (I spoon the sauce over the pudding till it layers the pudding and then pour the remainder over the back of a spoon).
5. Bake for 40 to 45 minutes.
6. Garnish with icing sugar, lemon shred and strawberry leaves if desired and serve with cream.
Title: Turtle Ravioli Caramel Chocolate
Ingredients:
- 1/2 pecans
- 24 powdered sugar
- 2
- 1
- 1/3
Instructions:
1. Preheat oven to 400°F (200°C).
2. Lightly brush Large Bar Pan with vegetable oil.
3. Cut caramels in half.
4. Unroll one package of dough onto bottom of pan, gently shaping to form a rectangle. (Do not stretch. Dough will not cover entire bottom of pan.).
5. Arrange small piles of pecans (approx 1/2-1 tsp each 'pile') over dough in four rows of six each, spacing 3/4 inches (2 cm) apart.
6. Top pecan piles slice with two caramel halves.
7. Unroll remaining dough directly over filling, matching edges and shaping to fit.
8. Press firmly around filling to seal; pinch together any tears.
9. Using Pastry Cutter fitted with fluted wheel, trim and discard edges of dough; cut into 24 ravioli.
10. Using Mini-Serving Spatula, separate ravioli over pan.
11. Bake 10–12 minutes or until golden brown. Remove ravioli to Stackable Cooling Rack; cool 2 minutes.
12. Place on serving plates; Add sugar to Flour/Sugar Shaker; sprinkle over ravioli.
13. drizzle with sauce.
Title: Chocolate Seduction Failure
Ingredients:
- 1 flour
- 1/2 margarine
- 1 butter
- 1 pecans
- 1 cream cheese
- 1 powdered sugar
- 1 1/2 sugar
- 7 flour
- 1/4 salt
- 1/4 evaporated milk
- 6 water
- 2 vanilla
- 2 butter
- 2 Cool Whip
- 2 chocolate bar
Instructions:
1. Crust:.
2. Mix crust ingredients together with mixer until crumbly and press into oblong baking dish. Bake at 350º for 25 minute or until lightly browned. Cool.
3. Second layer:.
4. Mix ingredients together and spread carefully on crust.
5. Pudding:.
6. Combine sugar, flour, cocoa and salt in a mixing bowl. Heat water and milk in a 6-quart pan over medium heat. Slowly stir in sugar mixture. Stir until completely mixed. Add a little of this warm mixture to egg yolks to temper; pour back into pan. Bring mixture to a boil stirring constantly. Remove from heat. Add butter and vanilla and stir. Pour over second layer.
7. Top with cool whip and shaved chocolate bar.
8. Refrigerate 6-8 hours before serving.
Title: Nutella Tart
Ingredients:
- 1 butter
- 3 chocolate
- 1 almond flavored liqueur
- 1/4 heavy cream
- 3
- 2
- 3/4
- 1
Instructions:
1. Prehat oven to 325 Fahrenheit.
2. Combine the crust ingredients in a medium bowl and mix well;. Press the nut mixture firmly into the bottom and sides of a 9-inch tart pan. Bake for about 10 minutes until golden brown, then cool.
3. Spread 1/4 Celsius Nutella over the bottom of the cooled tart.
4. In a small bowl stir together the remaining Nutella and the liqueur, if using.
5. In a medium bowl combine the cream and agave syrup, them beat on high until the cream forms stiff peaks (do not overbeat or you will have butter!) Fold in the Nutella mixture.
6. Spread the cream mixture over the Nutella in the crust. Chill until serving time. Filling will be soft.
Title: Cake Mix Cookie Recipe
Ingredients:
- 1 cream cheese
- 8 egg
- 1 real butter
- 1/2 vanilla extract
- 1/4 powdered sugar
Instructions:
1. Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
2. Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
3. Bake in a 350°F oven for 10-12 minutes.
4. Sprinkle with additional powdered sugar when cooled.
Title: Chocolate Coffee Baton Cookies
Ingredients:
- 2 flour
- 1 instant coffee powder
- 1/2 salt
- 1/2 baking powder
- 1/2 butter
- 3/4 brown sugar
- 1/4 granulated sugar
- 1/4 heavy cream
- 1/2 granulated sugar
- 2 heavy cream
- 2 vanilla
- 1 pecans
- 1 1/2
Instructions:
1. Sift together flour, coffee powder, salt and baking powder; set aside.
2. Beat butter, brown sugar, and ¼ cup granulated sugar together until light and fluffy.
3. Stir in flour mixture ½ cup at a time alternating with the cream.
4. Cover, chill 3 to 3 1/2 hours.
5. Heat oven to 375°F.
6. Using approximately 3 tbsp for each, form dough into logs 3 inches long and 1 ½ inches in diameter.
7. Place logs 2 inches apart on an ungreased baking sheet.
8. Bake 8-10 minutes.
9. Remove from baking sheet and cool on rack.
10. In top of a double boiler combine the chocolate pieces, water and 2 tbsp sugar.
11. Stir over hot water until chocolate melts.
12. Add vanilla, remove from heat.
13. Dip ends of each cookie into chocolate and then into chopped nuts.
14. Place on wax paper until chocolate hardens.
15. Store in air tight container.
Title: Pay Day Bar Cake
Ingredients:
- 1 butter
- 1/3 mini marshmallows
- 3 light corn syrup
- 2/3 egg
- 1 vanilla
- 2 salted peanuts
- 2 butter
- 2
- 1 1/2
- 1/4
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13x9-inch baking pan.
3. In a bowl, mix together the cake mix, 1/3 cup butter and the egg; press into the bottom of the prepared baking pan.
4. Bake 12-18 minutes.
5. Remove from oven, and sprinkle with mini marshmallows; return to oven, bake for 1-2 minutes, or until marshmallows begin to puff.
6. In a saucepan, over med-high heat, cook corn syrup, 1/4 cup butter, vanilla and peanut butter chips until melted; remove from heat, and stir in the puffed rice cereal and salted peanuts.
7. Spoon the mixture over the top of the marshmallows in the pan; spread to coat evenly.
8. Cool cake before serving.
9. Enjoy!
Title: Marie's Christmas Cake
Ingredients:
- 3 raisins
- 1 cherries
- 1 dates
- 4 liquid honey
- 1/2 flour
- 1 salt
- 5 baking soda
- 2 cinnamon
- 2 clove
- 3 allspice
- 2 mace
- 1 ginger
- 2 butter
- 2 sugar
- 2 eggs
- 1 walnuts
- 2
- 12
- 1
Instructions:
1. Wash raisins. Pour boiling water over them and let stand for a few minutes. Drain throughly and dry between towels. Chop half the cherries. Combine fruit and add honey. Mix well and let stand overnight. Sift flour, salt, soda and spices.
2. Cream butter. Add sugar gradually, then add one egg at a time, beating well after each one. Break up jelly and add. Add flour mixture, nuts, fruit and flavoring. Bake in 300 oven.
3. Makes a 12 pound cake.
Title: Ghiradelli Fudge Cake
Ingredients:
- 2 cake flour
- 1 3/4 sugar
- 3/4 baking powder
- 1 baking soda
- 1 salt
- 1/2 butter
- 1 margarine
- 3/4 milk
- 1/2 water
- 2 eggs
- 2 vanilla
- 4 butter
- 4 powdered sugar
- 3 milk
- 1 vanilla
Instructions:
1. For the cake:.
2. Heat oven to 350°F Measure the 6 dry ingredients into large mixer bowl. Mix on low 1 minute to combine. Add remaining ingredients, all at once. Mix on medium 1 minute, scraping down bowl, to blend mixture; beat on high for 3 minutes.
3. Spread into 2 parchment lined or greased and lightly floured 9 by 1-1/2" round cake pans.
4. Bake at 350°F for 30 to 35 minutes; cool 5 minutes. Remove layers and cool on racks.
5. When completely cool, frost with Chocolate Butter Cream Frosting. See below.
6. For the frosting:
7. In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly. Beat sugar with milk, vanilla, and salt until smooth. Add melted chocolate and beat until thick enough to spread on cake.
Title: Healthy Muffins
Ingredients:
- 1 whole wheat flour
- 1/4 all-purpose flour
- 1/4 skim milk powder
- 1 baking powder
- 1/3 applesauce
- 1/2 milk
- 1/2 salt
- 1/4 cinnamon
- 1/2 nutmeg
- 1/4
Instructions:
1. Combine all dry ingredients.
2. Mix oil, apple sauce, milk, apple juice and egg whites together.
3. Add wet to dry ingredients, and mix just until all combined.
4. Pour into muffin tins, greased with cooking spray.
5. Bake at 375°F.
Title: Cardamom Scented Hot Chocolate and Cream
Ingredients:
- 1 milk
- 1/2 ground cinnamon
- 4 cardamom pods
- 350 heavy cream
- 100 dark chocolate
- 2
Instructions:
1. Place the milk in large pan with the cinnamon and cardamom and heat gently. break the chocolate into the pan and gently bring to the boil, stirring occasionally, until melted.
2. Scoop out the cardamom pods and discard. pour the hot chocolate into four mugs and top wach with a spoonful of extra thick cream; sprinkle over some grated chocolate and serve.
Title: Pina Colada Cake
Ingredients:
- 1 crushed pineapple
- 1 sweetened condensed milk
- 1 flaked coconut
- 3/4 Cool Whip
- 8
Instructions:
1. Make the Yellow Cake according to the directions on the mix. Add 1/2 the can of crushed pineapple to the cake mix before you pour into a prepared sheet cake pan.
2. Cook the cake following directions. When the cake is done, while still warm, poke holes every inch or so and then pour Sweetened Condensed Milk over the cake and let the cake continue to cool.
3. When cake has cooled, spread the Cool Whip over the cake, sprinkle the coconut over the top and then the remaining crushed Pineapple.
4. Refrigerate.
Title: Anna's Old Fashioned Cranberry Salad
Ingredients:
- 1 cranberries
- 2 apples
- 2 sugar
- 1 crushed pineapple
- 1
- 1/2
Instructions:
1. Mix cranberries, apples, sugar and pineapple together.
2. Let set for 1/2 hour.
3. Prepare jello as directed.
4. Let half set and add cranberry mixture.
5. Add nuts to mixture,.
6. Refrigerate and let set.
7. Note: Oranges may be added to cranberry mixture if desired.
Title: Blueberry Lavender Pie Filling for Canning
Ingredients:
- 5 blueberries
- 1/4 water
- 3/4 sugar
- 3 lemon juice
- 2
- 1
Instructions:
1. Please read up on proper canning practices before you begin this recipe. This is intended to be used with a water bath canner. Sterilize your jars, rings and lids while you prepare the filling.
2. Stem, wash and sort your berries well. Measure and set aside.
3. Measure the water, sugar, Clear Jel, lemon juice and lavender into a heavy pot and heat on medium high.
4. Stir or whisk vigorously to prevent lumps. Continuously stir so the mixture doesn't scorch onto the bottom. The mixture will start to thicken quickly. Boil for a minute.
5. Add the berries and stir to coat, cooking until the mixture returns to a boil. Boil for 5 minutes.
6. Carefully ladle the hot filling into your hot sterilized quart jars. Wipe the rims and place rubber sealed lids and rings onto your jars. Process in the water bath canner for 30 minutes.
7. Remove the jars from the canner and allow to cool slowly. Once they have cooled, the lids should seal and will not pop up. Remove the rings, wipe the jars, label and date and store in a cool, dark place for up to one year. Share with the people you love.
Title: Mama’s Lemon Icebox Pie
Ingredients:
- 12 butter
- 6 eggs
- 6 lemons
- 3 cream of tartar
- 1/4 vanilla
- 1 sugar
- 4
Instructions:
1. To make the crust, combine the crushed Granita with the melted butter and firmly press the crumb mixture evenly on the bottom and sides of two 9 inch pie plates. Bake at 350F (180C) for 7 minutes and let cool before pouring the pie mixture into it.
2. Lightly whisk 6 egg yolk little and add condensed milk to the egg yolks and stir a little again. Pour juice from the lemons on top and let it sit a while as you make the meringue topping.
3. To make the meringue, whip the egg whites until stiff with cream of tartar. Add vanilla and sugar.
4. Stir the lemon juice into the condensed milk mixture until well combined.
5. Pour the lemon mixture into 2 pie crusts and top with the meringue.
6. Bake at 400F (200C) until slightly browned.
7. Let the pie cool and then place in the fridge until ready to serve.
8. Notes:
9. When serving, dip the knife in cool water before slicing to get a clean cut on the meringue.
Title: Mom's Rhubarb Crisp
Ingredients:
- 4 rhubarb
- 1/2 salt
- 2 sugar
- 3/4 flour
- 1 cinnamon
- 1/3 butter
Instructions:
1. Heat oven to 350. Place rhubarb in an ungreased 13X9in baking dish. Sprinkle with salt.
2. Measure sugar, flour, and cinnamon into a bowl. Add butter and mix thoroughly, until mixture is crumbly. Sprinkle evenly over rhubarb.
3. Bake 50-60 minute or until topping is golden brown. Serve with vanilla ice cream or cool whip.