lumicero/recipes-ing2inst huggingface dataset:
Title: Baked Apple Custard Cups - K
Ingredients:
- 2 apple
- 1/3 pecan pieces
- 1 cream cheese
- 2 sour cream
- 1 sugar
- 1 egg
- 1 milk
- 1/4 ground cinnamon
- 1/4
- 2
Instructions:
1. PREHEAT oven to 325°F
2. Spray two 6-oz. custard cups with cooking spray.
3. Place 1 wafer in each cup.
4. Combine apples and pecans; spoon evenly over wafers in cups.
5. Set aside.
6. BEAT cream cheese, sour cream and sugar in small bowl until well blended.
7. Add egg, milk and cinnamon; mix well.
8. Pour evenly over apple mixture in cups. Place cups on baking sheet.
9. BAKE 20 to 25 minute or until center of each dessert is set.
10. Cool slightly.
11. Top each dessert with a dollop of the whipped topping just before serving.
Title: Strawberry Crunch
Ingredients:
- 2 strawberries
- 2 Cointreau liqueur
- 1/2
- 4 -6
Instructions:
1. Wash strawberries and set aside 6 for decoration.
2. Hull remaining strawberries and put in large bowl.
3. Add the cointreau and crush strawberries lightly with fork.
4. Whip the cream until thick.
5. Fold into strawberry mixture.
6. Lightly crush meringue with your hands (leaving a little for decoration) and add to strawberry mixture.
7. Gently fold in with a rubber spatula until evenly mixed.
8. To Serve-----------------.
9. Pile into 6 fancy wine glasses and place remaining meringue over top.
10. Place fanned out strawberry on each dessert.
Title: Cherry Chocolate Chip & Chunk Cheesecake Cookie Cups
Ingredients:
- 1 cream cheese
- 2 eggs
- 1 vanilla extract
- 2 cherry pie filling
- 2
- 1
Instructions:
1. PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
2. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
3. BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
4. BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.
Title: Cavacas
Ingredients:
- 8 eggs
- 1 1/2 all-purpose flour
- 2 icing sugar
- 2 hot water
Instructions:
1. Preheat oven to 425 F and grease 24 pyrex dishes.
2. Beat all of the ingredients together at medium speed for about 10 minutes.
3. Place 1 teaspoon of oil in each pyrex dish, then pour 1 tablespoon of batter in each dish.
4. Bake for 20 minutes. Let cool slightly, then drizzle the cavacas with the icing sugar. Let the icing harden before serving.
5. Icing: Mix the icing sugar and the hot water to a thick consistency.
Title: Honey Mango Margarita Cupcakes With Sea Salt
Ingredients:
- 2 unbleached all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 sea salt
- 1/2 mango
- 1/4 lime
- 1/2 buttermilk
- 1/2 butter
- 2 wildflower honey
- 1/2 eggs
- 1/2 butter
- 2 mango
- 4 -5 lime
- wildflower honey
- powdered sugar
Instructions:
1. FOR THE CUPCAKES:
2. Preheat oven to 350°F
3. Sift together flour, baking soda, baking powder and sea salt; set aside.
4. In a small bowl, combine mango purée, lime zest and juice, and buttermilk; set aside.
5. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time.
6. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined.
7. With mixer running on low, slowly add the mango mixture.
8. Add remaining dry ingredients until just combined.
9. Fill paper-lined muffin tins 2/3 full.
10. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean.
11. Remove to wire rack; cool.
12. Frost with Mango Lime Buttercream frosting (below) and sprinkle with additional sea salt and nonpareils, if desired.
13. FOR THE MANGO LIME BUTTERCREAM FROSTING:
14. In a mixing bowl, cream butter until light and fluffy.
15. Add mango purée, lime zest and juice, and honey; mix well.
16. Add powdered sugar, 1 cup at a time, until desired spreading consistency.
Title: Sugar Cookies (South Africa)
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1/4 clove
- 1/2 ginger
- 1/2 cinnamon
- 1/2 allspice
- 1/2 orange zest
- 2 eggs
- 1 2/3 sugar
- 1/3 flour
- 4 baking soda
- 1/2 salt
- 1/2 baking powder
- 1/2 brandy
- 1 port wine
- 1/4 - 1/2
Instructions:
1. Preheat oven 400°F.
2. In bowl, cream butter and shortening. Add cloves, ginger, cinnamon, allspice, and orange peel. Mix well.
3. Beat in eggs, sugar, and almonds.
4. In another bowl, sift together flour, baking soda, salt, and baking powder. Add to butter mixture alternately with the brandy and wine.
5. Chill dough for about 30 minutes to an hour, or until firm enough to roll.
6. Turn chilled dough out on a floured board and roll until the dough is very thin.
7. Using pastry cutters, cut the dough into desired shapes.
8. Bake on greased cookie sheets for 10-15 minutes, or until nicely browned.
Title: Raisin-Cinnamon YEAST Doughnuts
Ingredients:
- 4 ground cinnamon
- 2 ground ginger
- 1 ground cloves
- 1 ground nutmeg
- 2 pumpkin pie spice
- 1/3 butter
- 1/2 honey
- 1/2 sugar
- 2 raisins
- 1 sugar
- 3/4 warm water
- 5 active dry yeast
- 1 flour
- 7 sea salt
- 1 eggs
- 2
Instructions:
1. mix the spice ingredients well and store in an airtight container (small mason jar).
2. start proofing the yeast by adding the tsp sugar to the water and stir until disolved. add all 5 packs of yeast and stir again. yeast is ready when you get 1/2 inch of foam on top of it.
3. put milk (from fridge) into microwave on high for 1 minute (105 to 110 deg f). put eggs in bowl, add 1/2 cup sugar, milk, yeast mixture, and honey.
4. add 4 cups flour, raisins, salt, and pumpkin pie spice 4211.
5. add rest of flour and then add melted butter.
6. start mixer slowly until it's completely mixed together, you may need to stop the mixer periodically to scrape the bowl and get the dry ingredients to mix in right.
7. once the dough is mixed, turn the dough hook to high for about 2 minutes to properly knead it. the finished dough should be fairly soft but stiff (when checked with a floured hand).
8. place 2 boards 1/2 inch thick on the table to help roll out the thickness.
9. Roll onto a floured surface using the 1/2 inch boards as a guide.
10. cut into 3 inch squares or use a hex doughnut cutter to get shaped doughnuts. place on pans with parchment paper and let raise until at least doubled in thickness.
11. bake at 425f degrees for 20 minutes or until golden brown.
12. holes 10 minutes.
13. glaze them with your favorite glaze while hot or frosting when cooled down.
Title: Macadamia Nut Cookies
Ingredients:
- 1 butter
- 1 1/2 margarine
- 1 white sugar
- 2 vanilla
- 2 1/4 imitation vanilla
- 1 eggs
- 1 all-purpose flour
- 11 baking soda
- 1 salt
- white chocolate chips
Instructions:
1. Cream together the butter, or margarine, and sugar until light.
2. Stir in the vanilla and eggs. Beat smooth.
3. Stir together the dry ingredients.
4. Add to the dough along with the chocolate chips.
5. Lightly toast the macadamia nuts in the oven, or an 8-inch skillet. Remove and chop them, coarsely, if desired, some of the pieces should be small, and some big.
6. Drop by tablespoonfuls onto clean, ungreased baking sheets, and bake at 375 degrees for approximately 10 minutes, rotate pans halfway through cooking if desired. Cool on sheet for two or three minutes, then transfer to a rack and cool completely. Do not put more cookie batter on sheet, if necessary, until it is cooled off.
7. Makes about 36 cookies, which will last a month, in a jar.
Title: Low Carb Chocolate Brownie Cookie
Ingredients:
- 4 cream cheese
- 1 butter
- 2 eggs
- 2 vanilla extract
- 1 2/3 erythritol
- 1 baking soda
- 1 salt
- 1
- 1/8
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Mix almond flour, coconut flour, baking soda, salt and Hershey's cocoa in a bowl and set aside.
3. In mixer, cream butter, cream cheese and Erythritol sugar substitute. Add eggs and vanilla.
4. slowly add dry ingredients until well blended.
5. Line a cookie sheet with parchment paper.
6. Scoop dough into about 1 1/2 inch balls( or whatever size you like. 1 1/2 inch should make about 60 cookies) separate each ball by about 2 inches on parchment paper.
7. Flatten each ball to about 1/4 to 1/2 in thick. ( note: these cookies go not spread when cooking. So you must flatten to desired thickness).
8. Sprinkle with non sugar sweetener if desired.
9. Place on center rack and bake for 14 to 16 minuets.
10. Cool completely on parchment paper.
11. Makes about 5 dozen.
Title: Strawberry Shortcake
Ingredients:
- 1 cream cheese
- 1 sugar
- 3/4 Cool Whip
- 1 vanilla extract
- 1 strawberry
- 1 sugar
- 1/2
Instructions:
1. Cut up strawberries and cover with sugar. Let sit in the refrigerator for several hours.
2. Blend cream cheese, sugar, and vanilla.
3. Add cool whip to the mixture.
4. Spread on top of cake.
5. Top cake with strawberries. Be careful to not put too much of the juice on the cake, or else it will be too moist.
6. Refrigerate for an hour.
Title: Roasted Coconut Caramel S'more
Ingredients:
- 1/2 graham cracker
- 2 -3
- 1
Instructions:
1. Arrange the kisses on the graham cracker and melt but watch carefully so that they just begin to melt; if overdone, the caramel can ooze out and spill and burn.
2. Roast the marshamallow and place on top of the caramel kisses.
3. Top with Samoa cookie.
4. NOTE: You may use a regular marshmallow but the coconut ones make this so good.
Title: Hungry Girl's Berry-Licious Cupcakes
Ingredients:
- 4 Cool Whip Free
- 1/4 fat free cream cheese
- 2 artificial sweetener
- 1/8 vanilla extract
- 1/8 strawberries
- 1/2
- 9 1/8
- 1
- 4
- 6
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine whipped topping, cream cheese, Splenda, vanilla extract, 1 drop of food coloring and syrup.
3. Using an electric mixer at medium-low speed, blend until frosting is thoroughly mixed, about 1 minute.
4. Chill frosting in freezer for 20 minutes and then transfer to refrigerator until ready to frost cupcakes.
5. In a large bowl, combine cake mix, soda and egg whites; add pureed strawberries and remaining drop of food coloring.
6. Mix with an electric mixer at medium-high speed until smooth, about 45 seconds.
7. Coat a 12-cup muffin pan with cooking spray, or line with cupcake wrappers. Evenly spoon batter into prepared muffin pan.
8. Bake until firm, about 15 to 20 minutes.
9. Remove from oven and cool completely in pan.
10. Once cool, remove cupcakes from pan and evenly spread with frosting. Yields 1 cupcake per serving.
Title: Chocolate Splodge
Ingredients:
- 70 margarine
- 150 caster sugar
- 20 cocoa powder
- 20 powdered milk
- 230 warm water
- 150
Instructions:
1. Cream the margarine and sugar together.
2. Add hot chocolate powder and cocoa and beat well.
3. With a hand mixer, mix the milk powder and water till very smooth (you will need to use a mixer), then mix together the chocolate mix and milk mix till thick and smooth.
4. Pour into a baked pastry case -- bought readymade from the supermarket is easiest -- And put it in the fridge for at least an hour until set.
Title: Amazing Cherry Pineapple Crumble
Ingredients:
- 1 cherry pie filling
- 1 butter
- 1 pecans
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spoon pineapple evenly over bottom of 9 X 13 pan.
3. Cover the pineapple with cherry pie filling.
4. Pour the dry cake mix evenly over fruit mixture so that it reaches all sides of the pan.
5. Drizzle entire surface with butter.
6. Sprinkle coconut and pecans evenly over top.
7. Bake until cake is deep brown and a toothpick comes out clean, 55 to 60 minutes.
8. Let cool and serve with ice cream or whipped cream.
Title: Cream Cheese Tart Crust
Ingredients:
- 8 butter
- 4 cream cheese
- 1/2 sugar
- 1 egg
- 1 vanilla
- 2 1/4 flour
- 1/4 salt
Instructions:
1. Beat butter and cream cheese together until smooth; add sugar, beating well.
2. Add egg and vanilla and beat until very smooth.
3. Add combined flour and salt and mix until just blended.
4. Form dough into a ball; flatten slightly and wrap in plastic wrap. Refrigerate 2 hours or more before using.
Title: Yummy Peanut Butter Cookies
Ingredients:
- 1/2 margarine
- 1/2 peanut butter
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1 baking soda
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Mix together softened margarine, peanut butter, white sugar & brown sugar until creamy.
2. Whisk egg and vanilla then add to above.
3. In a separate bowl, mix flour, baking soda, baking powder and salt.
4. Mix the wet and dry together.
5. Form into balls or use a small scoop.
6. Place on ungreased cookie sheet 1" apart. Bake for 8-9 minutes in preheated 350 degree oven. Take them out when they look almost cooked and let them cool on the pan.
Title: Yummy Low Cal-Low Fat Pineapple Bread Pudding
Ingredients:
- 4 fat free egg substitute
- 3/4 sugar
- 1/2 1% low-fat milk
- 1 vanilla extract
- 1 butter
- 1
Instructions:
1. Coat a medium-size casserole dish with nonstick spray.
2. Place the bread cubes in the casserole dish and set aside.
3. In a medium-size bowl, mix together the egg substitute, sugar, milk, and vanilla.
4. Add the pineapple and juice and mix thoroughly.
5. Pour over the bread cubes in the casserole dish.
6. Cover and place in refrigerator for at least two hours-- or overnight.
7. When ready to bake, preheat oven to 325 degrees.
8. Uncover the casserole dish and pour the melted butter evenly over the top.
9. Bake for about 50 minutes or until the top is lightly browned.
10. Serve warm.
11. Refrigerate leftovers.
Title: Fruit Pizza
Ingredients:
- 1/2 butter
- 1 egg
- 3/4 sugar
- 1 3/8 flour
- 1 cream of tartar
- 1/4 salt
- 1/2 baking soda
- 1/2 cream cheese
- 8 sugar
- 2 cream cheese
- 1/2 sugar
- 3 cornstarch
- pineapple
Instructions:
1. Preheat oven 350 degrees F.
2. In a large bowl, mix ingredients for crust: butter, egg, 3/4 cup sugar, flour, cream of tarter, salt, and baking powder until blended.
3. Press dough into pizza pan.
4. Bake for 8-10 minutes or until lightly browned.
5. In a small bowl, beat 1/2 cup sugar, cream cheese, 2 tablespoons pineapple juice until smooth.
6. Spread on cooled crust.
7. For glaze, in a small saucepan, combine 1/2 cup sugar and cornstarch.
8. Stir in juice until smooth.
9. Bring to boil; cook and stir until thickened.
10. Cool.
11. Stir into fruit. You may use any fruit that you like.
12. Pour fruit mixture on pizza.
13. Serve.
14. 30 minute prep time does not include time for cooling crust and glaze.
Title: Pineapple Kugel
Ingredients:
- 1 eggs
- 5 lemon juice
- 1/8 lemon, rind of
- 1 vanilla extract
- 1 sugar
- 1 1/2 golden raisin
- 1/2 crushed pineapple
- 3/4 salt
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Grease a 13" X 9" baking dish.
2. Cook noodles according to package directions until al dente. Drain and rinse in cool water. Set aside.
3. Mix remaining ingredients together in a large bowl. Add noodles and mix to combine thoroughly. Pour mixture into a baking pan.
4. Bake 1 hour or until top is golden brown.
Title: Watermelon Cookies
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1/2 salt
- 6 margarine
- 1/3 shortening
- 3/4 sugar
- 1 egg
- 1 milk
- 1 vanilla
- 1/3 water
- 1
Instructions:
1. Stir together flour, baking powder and salt.
2. In large mixer bowl beat margarine and shortening for 30 seconds.
3. Add 3/4°C sugar, beat until fluffy.
4. Add egg, orange juice, vanilla and red food coloring.
5. Beat well on medium.
6. Add flour mixture, beating on low until combined.
7. Cover, chill 3 hours.
8. Roll out half the dough, 1/4 inch thick.
9. Cut with 3" round cookie cutter.
10. Cut cookies in half.
11. Place on ungreased cookie sheet.
12. Press a few chocolate chips in each cookie for seeds.
13. Repeat with remaining dough.
14. Bake 8-10 minutes at 375 degrees.
15. Do not brown.
16. Cool.
17. Whisk together egg white and water.
18. Brush this on the edge of each cookie and dip wet part into green sugar.
Title: Honey Oatmeal Cake
Ingredients:
- 1 1/4 boiling water
- 1 rolled oats
- 1/2 butter
- 1 1/2 honey
- 2 eggs
- 1 vanilla
- 1 3/4 whole wheat flour
- 1 baking soda
- 3/4 salt
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground ginger
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 13 x 9 x 2 inch non-stick cake pan with cooking spray.
3. Pour boiling water over oats and 1/2 cup butter and allow to rest for 20 minutes.
4. Mix together the honey, eggs and vanilla.
5. Add to oatmeal mixture.
6. Combine flour, baking soda, salt and spices.
7. Add to other ingredients.
8. Bake for 30 to 40 minutes.
9. Allow to cool completely in pan.
Title: Rhubarb Strudel
Ingredients:
- 2 fresh rhubarb
- 1/2 light brown sugar
- 1/2 ground cinnamon
- 1/2 nutmeg
- 3/4 walnuts
- 1/2 golden raisin
- 1 orange zest
- 3/4 unsalted butter
- 1 phyllo pastry
- 3/4 icing sugar
Instructions:
1. Cover rhubarb with boiling water and let stand for 30 seconds, then drain thoroughly.
2. Combine sugar, cinnamon, nutmeg, walnuts, raisins and orange peel in a medium bowl.
3. Add the rhubarb and stir just enough to mix all of the ingredients.
4. Prepare 2 15" x 10" cookie sheets by brushing them liberally with melted, unsalted butter.
5. Stack 10 of the phyllo sheets between 2 slightly damp tea towels.
6. Remove 1 sheet, recovering the rest; place it on a prepared cookie sheet and brush with melted butter.
7. Sprinkle 1 to 2 tablespoons of crushed gingersnaps evenly over the phyllo sheet.
8. Top with a second phyllo sheet and repeat the process with the butter and gingersnaps.
9. Repeat with 3 more sheets, brushing each with melted butter and sprinkling with crushed gingersnaps; 5 sheets make 1 strudel.
10. Spread half of the rhubarb mixture in a 2" strip along the edge of one of the long sides of layered phyllo sheets.
11. Roll up the pastry (all 5 layers) just enough to cover the rhubarb mixture.
12. If the edge has dried out a bit, brush with a small amount of melted butter to make the pastry more flexible.
13. To keep the filling in place, make a 1" fold along the top, bottom and remaining side of the pastry.
14. Continue rolling up the strudel and arrange, seam side down, on a cookie sheet.
15. Cover with a slightly damp cloth while making the second strudel.
16. Repeat the entire process with the second strudel.
17. Prick 4 holes along the top of each strudel.
18. Bake the strudels in a preheated 375 degree F oven for 30 to 35 minutes or until crisp and evenly brown.
19. Transfer to a wire rack and cool.
20. While the strudel is warm, not hot, sprinkle with icing sugar, or once strudel has cooled, drizzle your favourite vanilla icing over each roll.
21. Serve warm or cold with whipped cream.
Title: Mayan Chocolate Sparklers
Ingredients:
- 1/2 granulated sugar
- 1 ground cinnamon
- 3/4 vegetable shortening
- 1/2 unsalted butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 pure vanilla extract
- 2 eggs
- 1 3/4 bread flour
- 1 1/4 cocoa powder
- 1 1/2 ground cinnamon
- 2 baking soda
- 1/4 salt
- 1/4 fresh ground black pepper
- 1 chili powder
- 1 ground cayenne pepper
- 1
Instructions:
1. Preheat oven to 350ºF. Place rack in center of oven. Line cookie sheets with parchment paper or silicone mat and set aside.
2. TOPPING: In a small dish, add granulated sugar and cinnamon. Stir until evenly combined. Set aside.
3. COOKIES: In a large mixing bowl, add shortening, softened butter, both sugars, and vanilla. Using an electric mixer, beat on low-speed for 30 secs until ingredients are combined.
4. Scrape down sides of bowl and continue to beat at medium-speed until mixture is creamy (1 -2 minutes).
5. Add one egg to mixture and beat on medium-speed until combined (30 secs). Repeat with second egg.
6. In a separate mixing bowl, sift together flour, cocoa, cinnamon, and baking soda.
7. Add black pepper, salt, chili powder, and cayenne pepper to flour mixture and gently stir to combine all ingredients.
8. Gradually add dry ingredients to butter mixture (1/2 cup at a time) and beat at low-speed until combined (1 minute) after each addition.
9. Add half of the chocolate chips to bowl and fold them into the batter. Repeat with remaining chocolate chips.
10. (Optional) Attempt to roll a small amount (1 tbsp) of batter into a ball. If the batter is too sticky and not cleanly rolling off your hand, chill batter in refrigerator for 20-30 minutes or until desired tackiness is reached.
11. Roll tablespoons of batter into 1" balls. Do not flatten.
12. Roll balls of batter through cinnamon and sugar topping until evenly coated.
13. Place rolled balls on prepared cookie sheets, about 2” apart. Do not flatten.
14. Bake batches for 7-10 minutes in the preheated oven. Cookie edges will be dry, but centers should still be soft.
15. Allow cookies to cool on the baking sheet for 3-5 minutes before attempting to remove them to a wire rack to cool completely.
16. TIP: Place a paper towel under the wire rack to catch loose topping.
17. Store cookies in a counter-top cookie jar for 1 week or in a sealed container in the refrigerator for 2 weeks.
Title: Coconut Cake
Ingredients:
- 2 cake flour
- 1 1/4 sugar
- 1 1/2 baking powder
- 3/4 salt
- 1/2 shortening
- 3/4 milk
- 1 1/4 vanilla extract
- 2 eggs
- 1/3 butter
- 3 margarine
- 1 1/2 confectioners' sugar
- 1 vanilla
- milk
Instructions:
1. Preheat oven to 375°F Grease and flour two 8-inch round cake pans.
2. Sift together dry ingredients. Add shortening, milk and vanilla. Mix well, scraping sides and bottom often. Add eggs. Beat 30 seconds longer. Divide batter evenly between pans.
3. Bake 25-30 minutes, or until tester comes out clean. Cool.
4. In separate bowl, cream butter with sugar using an electric mixer. Add vanilla. Mix. Add milk or cream 1 tablespoons at a time until the icing becomes a desired spreading consistency.
5. Frost the cake, immediately patting the finished product all over with flaked coconut - ENJOY!
Title: Death by Chocolate Cake
Ingredients:
- 4 eggs
- 1/2 water
- 1/2 sour cream
- 8 instant chocolate pudding mix
- 1
- 12
Instructions:
1. Beat 4 eggs, water, oil,& sour cream until smooth.
2. Add the box of cake mix and pudding stirring until smooth.
3. added chocolate chips, mixing just until blended.
4. Pour into greased bundt pan.
5. Bake at 350 degrees for 50 to 60 minutes.
6. I sometimes garnish with powdered sugar when cooled.
Title: Chocolate Nachos
Ingredients:
- 1/4 sugar
- 1/4 ground cinnamon
- 8 6-inch flour tortillas
- 1/4 butter
- 1 shortening
- 2
Instructions:
1. Combine sugar and cinnamon in a small bowl.
2. Brush one side of each tortilla with melted butter; sprinkle with sugar mixture.
3. Cut each tortilla into eight wedges.
4. Arrange half of the wedges in a single layer on a 15x10x1-inch baking pan.
5. Bake in a 350 º oven for 10 to 12 minutes or until edges are lightly browned (wedges will crisp upon standing).
6. Meanwhile, melt chocolate pieces and shortening in a small saucepan.
7. Remove wedges from oven.
8. Spread in an even layer on a serving platter; cool slightly.
9. Drizzle with half of the melted chocolate mixture.
10. Arrange remaining wedges in a single layer on the same 15x10x1-inch baking pan.
11. Bake as directed above.
12. Spread in an even layer on a second serving platter; cool slightly.
13. Drizzle with remaining melted chocolate mixture.
14. Serve warm or cool.
15. Makes 64 wedges.
Title: Easy Almond Crisps
Ingredients:
- 30 graham crackers
- 1 brown sugar
- 3/4 butter
- 1
Instructions:
1. Place graham wafers on a cookie sheet. Sprinkle with almonds.
2. Bring butter and brown sugar to a boil, boil 1 minute and pour over wafers.
3. Bake 7 minutes in a 375* oven.
4. Cut while still warm and let cool.
5. Store or freeze until ready to serve.
6. Cutting yields uneven slices.
7. Pecans can be substituted for almonds.