lumicero/recipes-ing2inst huggingface dataset:
Title: Milk Chocolate Mini Bundt Cakes
Ingredients:
- 3/4 walnuts
- 2 pecans
- 2 sugar
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 8 unsalted butter
- 1/3 sugar
- 1 egg
- 1/2 pure vanilla extract
- 1/2 bittersweet chocolate
- 7 light corn syrup
- 2 pecans
- 2
- 1
Instructions:
1. Center a rack in the oven; preheat oven to 350°; generously butter a 6-mold mini Bundt pan.
2. Make the swirl: toss the nuts, cocoa, and sugar together in a bowl; set aside.
3. Make the cake: in a bowl, whisk the flour, baking powder, and salt together; set aside.
4. Working with a stand mixer fitted with paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 3 minutes (always scrape down sides of bowl as needed when mixing).
5. Add in the egg; beat 1 minute; then beat in the vanilla (don’t be concerned if the mixture looks curdled—it will smooth out soon).
6. Decrease mixer speed to low; add in half the flour mixture, mixing only until incorporated.
7. Add in the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate.
8. Add in the melted chocolate; mix to blend.
9. Fill each of the mini Bundt molds with a little batter, then divide the swirl mixture evenly among the molds; top off the Bundts with the remaining batter.
10. Bake 20-22 minutes or until test done (pick comes out clean).
11. Transfer the pan to a rack; let rest for 5 minutes; then invert them onto the rack and let them cool to room temperature.
12. Make the glaze: melt the chocolate in a heatproof bowl over a saucepan of simmering water OR in a microwave oven (my preferred method).
13. Stir in the corn syrup; using a small offset metal spatula or a table knife, spread the shiny glaze over the tops of the cooled Bundts, then scatter the nuts, if using, over the glaze.
14. Let the glaze set at room temperature; it will take about 15 minutes.
Title: Raspberry Shortbread Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 1/2 all-purpose flour
- 2 powdered sugar
- 1/3 - 1/2 water
- 1
- 2 -3
- 1/2
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Beat in extract; gradually add flour until dough forms a ball.
3. Cover and refrigerate for 1 hour or until easy to handle.
4. Roll into 1 inch balls.
5. Place 1 inch apart on ungreased baking sheets.
6. Using the end of a wooden spoon handle, make an indentation in the center.
7. Fill with jam.
8. Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
9. Remove to wire racks to cool.
10. Spoon additional into cookies if desired.
11. Combine glaze ingredients and drizzle over cookies.
Title: Rocky Road Brownie Pizza
Ingredients:
- 2/3 all-purpose flour
- 1/2 salt
- 2 butter
- 1/4 sugar
- 1 egg
- 1 vanilla extract
- 1 miniature marshmallow
- 1/4 coconut flakes
- 1/3
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 9-inch pie pan with cooking spray.
3. In a small bowl, combine flour and salt; set aside.
4. Melt chocolate in a medium bowl by microwaving uncovered on HIGH for 30 second intervals, stirring after each time, until melted and smooth.
5. *Alternately, melt in a double boiler over hot water.
6. Mix butter and sugar into melted chocolate.
7. Add egg and vanilla to chocolate mixture and mix until smooth.
8. Slowly stir flour mixture into chocolate mixture, until all flour is combined.
9. Spread batter in prepared pie plate.
10. Bake until set, about 15 minutes.
11. For topping, mix nuts, peanut butter chips, marshmallows and coconut in a bowl.
12. Sprinkle over brownie crust.
13. Bake for 10 minutes or until pizza pulls away from the sides of pan.
14. Cool before cutting.
Title: Apricot and Almond Snack Cake
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 1 sour cream
- 1 all-purpose flour
- 2 baking soda
- 1 salt
- 1/4
- 1
- 10
Instructions:
1. Sift together flour, baking soda and salt.
2. Cream together butter and sugar until light and fluffy.
3. Add eggs one at a time and mix well.
4. Fold in sour cream and almond extract.
5. Fold in flour mixture until well blended.
6. Grease and flour 10-inch tube pan or bundt pan.
7. Fill pan with about 1/3 of the batter. Spread half the almonds and half the apricot preserves over the batter.
8. Cover with remaining batter.
9. Sprinkle top with remaining almonds and apricot preserves.
10. Bake at 350°F for 1 hour (or until done).
11. Cool on rack. Turn out onto plate with topping side up.
Title: Gingersnaps
Ingredients:
- 3/4 butter
- 1/2 brown sugar
- 1/2 sugar
- 1/4 molasses
- 1 egg
- 1/2 pure vanilla extract
- 2 flour
- 1/2 baking soda
- 1/4 salt
- 1 1/2 ground cinnamon
- 2 ground ginger
- 1/2 ground cloves
- 1 sugar
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line two baking sheets with parchment paper.
3. Cream the butter and sugars until light and fluffy.
4. Add the molasses, egg, and vanilla extract and beat until incorporated.
5. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined.
6. Cover and chill the batter for about 30 minutes.
7. Place about 1 cup sugar in a medium sized bowl.
8. When the dough has chilled sufficiently, roll into 1 inch balls.
9. Then roll the balls of dough into the sugar, coating them thoroughly.
10. Place on the baking sheet, spacing about 2 inches apart and, with the bottom of a glass, flatten the cookies slightly.
11. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top.
12. Cool on a wire rack.
Title: Cherry Biscotti
Ingredients:
- 2 flour
- 1 sugar
- 1/2 baking powder
- 1/2 salt
- 1/4 butter
- 2 maraschino cherries
- 2 eggs
- 1/2 vanilla extract
- 1 milk
Instructions:
1. Preheat oven to 350 degrees.
2. Grease large baking sheet.
3. Remove stems from drained cherries.
4. Make a small slit in whole cherries and pat dry with a paper towel.
5. This is to stop the red juice from the cherries running into the buttery color of the biscotti.
6. Combine flour, sugar, baking powder and salt in bowl.
7. Cut in butter with pastry blender until coarse crumbs form.
8. Stir in eggs and extract until well blended If mixture is crumbly dry, add milk.
9. Stir in cherries.
10. Divide mixture in half.
11. On lightly floured surface, press dough together and shape into two 10-inch-logs.
12. Place logs on prepared baking sheet.
13. Flatten to 2-1/2-inch width.
14. Bake in 325-degree oven for 30 to 35 minutes.
15. Using a couple of spatulas, transfer logs to rack to cool for 20 minutes.
16. With serrated knife, cut each log diagonally into 3/4-inch-thick slices.
17. Return to baking sheet.
18. Bake 10 minutes or until cookies are crisp and firm to touch. (They should be golden.So watch closely, if biscotti starts to brown reduce heat or remove early -- use your own judgement)
19. Transfer to rack to cool.
20. Store in airtight container for up to 2 weeks.
Title: Bread Pudding, With Variations
Ingredients:
- 7 raisins
- 3/4 milk
- 2 eggs
- 4 sugar
- 1/2 vanilla
- 1 butter
- 1/4 cinnamon
- 1
Instructions:
1. Preheat oven to 325 degrees. Set aside an 8"x8" pan.
2. Mix together bread cubes and raisins in a large bowl.
3. Whisk milk, eggs, sugar, vanilla, melted butter and cinnamon in another bowl. Pour over bread mixture and stir in, mashing bread cubes with back of spoon to encourage them to sop up milk mixture. Mash and mix until bread is nice and soggy. (The crust pieces will hold their shape, but the cubes from the center of the loaf should disintegrate into a soggy bread mass. If there is more than 1/2" of milk mixture pooled on the bottom, you have too much liquid: add about 1/2 cup more bread cubes. If some of the bread cubes are still dry, add a little more milk.)
4. Pour mixture into pan and bake for 1 hour 30 minutes This is a good time to prepare your custard, make dinner, or ponder one of life's great mysteries. You may have to lay a sheet of foil over the top of the pudding in the last 30 minutes of cooking to keep it from browning too much.
5. Once it's set in the center (i.e. no longer mushy, but firm), remove from oven and allow to cool about 30 minutes until just warm. Slice into 9 blocks and serve warm, preferably with vanilla custard.
6. Variation 1: You can use any kind of bread you want, provided that it is a yeast bread, isn't sourdough, rye or pumpernickel, does not contain savory items (like rosemary. cheese or olives), and isn't overly salty. Other than that, use your imagination! Whole wheat breads are best when mixed with at least 1/3 white flour breads. This keeps the pudding from becoming too heavy. Mildly sweet breads, or those containing fruit or nuts, are also nice (think raisin bread or cinnamon bread.) Gluten-free bread can also be substituted with equally successful results.
7. Variation 2: Add 1/2 cup chopped nuts (hazelnuts are particularly nice).
8. Variation 3: Substitute any type of dried fruit for the raisins (cranberries, cherries, figs, currants, etc.)
9. Variation 4: Honey Orange Apricot Bread Pudding: Reduce sugar to 1/3 cup and add 2 tablespoons honey, 1/4 cup orange juice and zest of 1 orange to milk mixture. Omit cinnamon. Substitute 3/4 cup chopped dried apricots (I prefer the darker, more tart Blenheim variety than the Turkish ones, but both will work.).
10. Variation 5: Substitute 3/4 cup semisweet chocolate chips for the raisins. Serve drizzled with warm chocolate sauce.
Title: Molasses Cookies With Raisin Filling
Ingredients:
- 1 sugar
- 1 molasses
- 1 shortening
- 2/3 boiling water
- 2 baking soda
- 2 vanilla
- 1 salt
- 1 ginger
- 1 cinnamon
- 5 flour
- 2 seedless raisins
- 1 flour
- 3/4 brown sugar
- 1 water
Instructions:
1. Mix sugar into shortening.
2. Add molasses and hot water, mix well.
3. Add other ingredients, mixing flour til batter is soft but not sticky.
4. On a well floured surface, roll out to 1/4" thickness. Cookies are best when they are thick and large.
5. Cook at 250 til edges brown (about 10-12 minutes).
6. In saucepan, cook filling ingredients til quite thick (about 10 minutes). When cookies cool, use filling to make sandwiches.
Title: Flourless Chewy Oatmeal Cookies
Ingredients:
- 1/3 unsalted butter
- 1 1/2 rolled oats
- 1/2 Splenda sugar substitute
- 1/4 brown sugar substitute
- 1/8 salt
- 1 vanilla extract
- 1 egg
Instructions:
1. Melt the butter and set aside to cool. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.
2. In a separate bowl, whisk together the melted butter, vanilla and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.
3. Chill the dough 20 minutes.
4. Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
5. Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.
6. Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.
7. The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. Keep the cookies refrigerated.
Title: Bailey's Chocolate Mousse
Ingredients:
- 16 Baileys Irish Cream
- 4 heavy cream
- 1/2 coffee
- 1/2 sugar
- 4 water
- 2 heavy cream
- 4 sugar
- 1/2
- 1
- 3/4
Instructions:
1. Melt chocolate, Irish cream and espresso over low heat.
2. In separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230°F., soft ball stage. (Remove from heat at 224°F; mixture will begin to caramelize at 232°F.).
3. Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture.
4. Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.
5. Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.
Title: Gumdrop Cake 1975
Ingredients:
- 4 golden raisins
- 6 dark raisins
- 1 Crisco shortening
- 2 brown sugar
- 12 eggs
- 4 all-purpose flour
- 1/2 baking soda
- 2 cinnamon
- 1 nutmeg
- 1/2
Instructions:
1. Chop fruit, gumdrops.
2. Yes even the black ones they give an anise flavour.
3. Sift flour, baking soda.
4. Pour one cup over the chopped gumdrops and raisins.
5. Cream crisco, sugar, and egg yolks, well.
6. Mix liquid alternating with the dry ingredients.
7. Add the gumdrop mixture.
8. Beat the egg white until stiff.
9. Fold egg whites beaten into the cake batter.
10. Line 6 loaf pans with foil.
11. Bake in preheated oven 2 1/2 hours- 3 hours at 275 degrees F.
12. Remove from oven and let cool.
13. Rewrap cooled cakes in the same foil from the pans then double wrap in saran wrap.
14. When left for two weeks, foil will come away very easy.
15. Note glazed cherries may be used as part of the raisins or gumdrops.
16. But a total of 10 pounds fruit should be used.
Title: Baked Spelt (Farro) Pudding
Ingredients:
- 1/2 milk
- 4 sugar
- 1/2 salt
- 1/4 ground cardamom
- 1/8 vanilla bean
- 1 cinnamon
- 1
Instructions:
1. Put the spelt in a medium pan, cover it and go 2 inches above it with water.
2. Bring it to a boil.
3. Cook it for 2 minutes.
4. Remove it from the heat.
5. Cover and let it sit for 1 hour.
6. Drain the spelt.
7. Put it in a food processor and process it for 45 seconds or until it looks like coarse meal.
8. Preheat the oven to 275 degrees.
9. Mix the spelt, the milk, sugar, salt, cardamom, and vanilla in a 2 quart dish that you have sprayed with cooking spray.
10. Bake for 3.5 hours.
11. Stir it every hour to make sure that a skin doesn't form on the top.
12. Let it sit for 5 minutes.
13. Sprinkle it with cinnamon.
14. Serve it warm or cold.
Title: Easy Vegan Cinnamon-Walnut Cookies
Ingredients:
- 1 walnut halves
- 5 dates
- 1 vanilla extract
- 1 1/2 ground cinnamon
- 1 sea salt
- 1
Instructions:
1. Preheat oven to 350 degrees. Place walnuts and dates in a small food processor and pulse until coarsely ground. Pulse in oil, vanilla, cinnamon, and salt. Continue to pulse until mixture begins to form a ball.
2. Line a baking sheet with parchment paper. Scoop dough, 1 tablespoon at a time, onto prepared baking sheet forming into balls with your hands; flatten slightly. Bake for 6-8 minutes, until firm. Cool on baking sheet.
Title: No-Bake Chocolate Peanut Butter Cookies
Ingredients:
- 2 butter
- 1/4 granulated sugar
- 1/2 dried cherries
- 2 peanut butter
- 1/4 old fashioned oats
- 1/4
- 1 1/2
Instructions:
1. Melt the butter on the stove. Add the sugar, cocoa and milk and stir well. Add the peanut butter and chocolate chips. Stir. Add the oats. Stir again.
2. With wet hands, form little balls of dough and on a wax paper lined plate or pan. Refrigerate for thirty minutes until hard.
Title: Toffee Caramel Squares
Ingredients:
- 1 margarine
- 3/4 margarine
- 4 evaporated milk
- 2/3
- 1
- 1 1/2
- 30 -40
Instructions:
1. In large bowl, mix cake mix, melted margarine, 1/3 cup milk and nuts.
2. Preheat oven to 350*.
3. In medium saucepan, melt 4 tblsps. margarine,1/3 milk and caramels.
4. Spray Pam in a 9 13 baking pan.
5. Spread 1/2 of cake mixture in the pan.
6. Bake for 8 minutes. Take out of oven.
7. Sprinkle the toffee chips all over the baked cake.
8. Then spread the melted caramel mixture over the toffee chips.
9. Spread the rest of the cake mix over the top.
10. Bake 18 minutes.
11. Cool about 10 minutes and cut in squares.
Title: Chocolate Almond Sheet Cake
Ingredients:
- 3/4 butter
- 1 water
- 1/4 all-purpose flour
- 2 1/2 sugar
- 2 baking soda
- 1 salt
- 1/2 eggs
- 2 buttermilk
- 1/2 vanilla extract
- 1 butter
- 1 milk
- 1/2 confectioners' sugar
- 1/4 vanilla extract
- 3
- 1/4
- 1
Instructions:
1. In a saucepan, bring the butter, water and cocoa to boil over medium heat.
2. Remove from the heat and cool to room temperature.
3. In a large mixing bowl, combine the flour, sugar, baking soda and salt. Beat in cocoa mixture. Add the eggs, buttermilk and extracts; mix well.
4. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
5. Bake at 375 for 20-22 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes on a wire rack.
7. For frosting, place butter and milk in a saucepan.
8. Cook and stir over medium heat until butter is melted.
9. Remove from the heat; add remaining ingredients and beat well.
10. Carefully spread over warm cake.
11. Cool. Yield: 16-20 servings.
Title: Koulourakia (butter cookies)
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/4 baking powder
- 1/4 salt
- 1/2 butter
- 1 powdered sugar
- 1 egg
- 2 brandy
- 1 milk
- 1 vanilla
- 1 milk
- 3 sesame seeds
Instructions:
1. Combine the flour, baking powder, salt and set aside.
2. In a large bowl, combine butter and sugar and beat until fluffy.
3. Add egg, brandy and vanilla, beating well.
4. Add flour mixture, a little at a time, beating in well after each addition.
5. On a lightly floured surface, roll 1 teaspoon of dough into a 6-inch rope, fold in half and twist 2 or 3 times, pinch ends together.
6. Place 1 inch apart on 3 greased cookie sheets.
7. Brush with egg/milk mixture.
8. Sprinkle with sesame seeds.
9. Bake 10-13 minutes in a preheated 180C (375F) oven until golden.
10. Cool on rack.
11. Store in an air tight container at room temperature.
Title: Great Pound Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 3 eggs
- 5 flour
- 3 1/2 baking powder
- 1/2 milk
- 1 sugar
- 1 water
- 1
- 1/3
- 1/2
Instructions:
1. Cream together Crisco, butter and sugar.
2. Add eggs, beating well after each addition.
3. Sift flour and baking powder in separate bowl.
4. Add dry ingredients and milk alternately to butter mixture, beginning and ending with flour.
5. Add rum and coconut extracts.
6. Pour into a large greased and floured bundt pan and place pan on a cookie sheet.
7. Bake at 300° for 1 1/2 to 1 3/4 hours. Test with toothpick for doneness.
8. Right before cake should be done, bring water and sugar to rolling boil.
9. Remove from heat and add almond extract.
10. While cake is still in pan, pour the glaze over cake and let stand about 30 minutes before removing from pan.
Title: Raisin Molasses Sugar Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/4 molasses
- 1 egg
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1/2 ground cloves
- 1/2 ground ginger
- 1/4 salt
- 1/2 raisins
- 1/2 walnuts
- 1/4 sugar
Instructions:
1. Preheat oven to 375°.
2. In large bowl, cream together shortening and 1 cup sugar.
3. Add molasses, egg, and vanilla; beat until well blended.
4. In a seperate bowl combine flour, baking soda, cinnamon, cloves, ginger and salt.
5. Stir flour mixture into molasses mixture; mix well.
6. Stir in raisins and walnuts.
7. Form into 1-inch balls and roll in additional 1/4 cup sugar.
8. Place 2-inches apart on cookie sheet.
9. Slightly flatten with the bottom of glass.
10. Bake for 8 to 10 minutes or until golden brown.
11. Let stand on cookie sheet for 1 minute.
12. Remove to wire rack and cool.
13. *If cookie dough is too soft to handle, cover and freeze for 10 before rolling into balls.
Title: Healthy Tiramisu (No, Really!)
Ingredients:
- 24 sponge cake fingers
- 500 Quark
- 4 confectioners' sugar
- 150 Kahlua
- 60 mixed berries
- 3 chocolate
- 100
Instructions:
1. Combine quark and sugar in a bowl. Set aside.
2. Combine coffee and kahlua in a separate bowl.
3. Prepare 6 large,clean wine glasses. In the bottom, place one large tablespoon of the quark mix. On top of this place a medium sized amount of berries, just enough to cover.
4. Break the sponge finger in half. Dip 4 halves into the bowl of coffee mix until soaked through. Remove and place on top of berries. Add a pinch off chocolate. Repeat until the glass is filled, at least twice.
5. Top off with an extra layer of quark, a few berries and a generous grating of chocolate.
6. Repeat with the rest of the glasses and chill until serving.
Title: Easy No-Fail Cupcakes
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 3 vanilla extract
- 1/2 milk
- 1 1/2 all-purpose flour
- 2 baking powder
Instructions:
1. Preheat oven to 350°F (177°C).
2. Sift the flour and baking powder.
3. In a separate large bowl, cream the butter until smooth.
4. Then, add the sugar gradually. Beat with a handheld mixer until well blended.
5. Add the eggs one at a time, beating thoroughly after each addition.
6. Add in vanilla.
7. Finally, add flour mixture alternately with milk.
8. Do not over mix.
9. The length of time to bake would be about 25-40 minutes or until they look complete.
Title: Fresh Strawberries With Limoncello
Ingredients:
- 15 fresh strawberries
- 2 fresh ground pepper
- 2
Instructions:
1. Place cut strawberries in a bowl.
2. Pour over the liqueur, orange juice and sprinkle over with freshly ground pepper. Allow to marinate for at least 30 minutes.
3. Serve as is, or if desired, with Italian biscuits.
Title: Egyptian Orange Pudding
Ingredients:
- 750 semolina flour
- 50 caster sugar
- 50 orange, rind of
- 1 orange flower water
- 1/2 - 1 ground cinnamon
Instructions:
1. Heat the orange juice and the semolina flour until the mixture thickens.
2. Add the grated orange rind and the sugar to the mixture. Add the orange flower water.
3. Bring to the boil and pour into individual glass serving dishes.
4. Chill for two hours in refrigerator.
5. Before serving, decorate each serving with a sprinkling of ground cinnamon and an orange segment.
6. Enjoy!
Title: Konafa
Ingredients:
- 500 phyllo pastry
- 250 unsalted butter
- 1 sugar
- 1/4 water
- 2 lemon juice
- 1 sugar
- 2 milk
- 1 heavy cream
- 1 1/2 walnuts
- 2 pistachios
- 1 sugar
- 1
Instructions:
1. Make Syrup with:
2. 1 cup sugar.
3. 1/4 cup water.
4. 2 tsp lemon juice.
5. 1 tsp orange blossom water.
6. Cream Filling.
7. 2 tablespoons ground rice.
8. 1 tablespoons sugar.
9. 1 1/2 cups milk.
10. 2 Tbsp cup heavy cream.
11. Walnut or Pistachios Filling.
12. 1 cup walnuts and pistachios; chopped.
13. 1 tbsp sugar
14. Prepare the syrup by combining all and simmering over medium heat until thickened. Stir in orange blossom water and refrigerate for at least an hour.
15. Cream filling:
16. Mix ground rice and sugar to a smooth paste with 1/2 the milk.
17. Boil the rest of the milk and add the ground rice paste slowly, stirring continuously. Simmer until thick.
18. Let cool, add cream and mix well.
19. Walnut or pistachio filling:
20. Mix the chopped nuts with sugar. Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible. Pour melted butter over them and work it in thoroughly.
21. Put half of the pastry in a large, deep oven dish. Spread either filling over it evenly.
22. Cover with the remaining pastry and flattening out with the palm of your hand.
23. Bake at uncovered 350 degrees for about 20 minutes.
24. Then increase temperature to 400 degrees for an additional 10 minutes or longer until it is golden.
25. Remove from the oven and immediately pour the cold syrup over the hot konafa. Serve hot or cold.
26. It is delicious when still warm.
Title: Candy Cane Cookies
Ingredients:
- 1 butter
- 1 confectioners' sugar
- 1 egg
- 1 1/2 vanilla
- 1 flour
- 2 1/2 salt
- 1 white sugar
- 1/2
Instructions:
1. Preheat oven to 375.
2. In a large bowl, combine butter, confectioner's sugar, egg, almond extract and vanilla and beat until smooth. Mix in flour and salt.
3. Divide dough in half and dye one half red.
4. Roll into 4" strips and place a red and a white strip next to each other and twist them together like a candy cane. Place baking sheet. Curve top down to form a handle of cane.
5. Bake in preheated oven for 9-10 minutes. Mix together crushed candies and sugar. While still warm, remove from cookie sheet and sprinkle with candy mixture.
Title: Campfire Caramel Apples
Ingredients:
- 1 apple
- 1/2 butter
- 1 sugar
- 1/2 cinnamon
Instructions:
1. Place apple on heavy duty foil (two times bigger than the apple).
2. Mix butter, sugar, and cinnamon together. Stuff caramel into center of the apple.
3. Rub butter mixture on the surface of the apple.
4. Seal the apple in the foil and place on hot coals for 15 to 20 minutes. Gas Grills can be used as well.
5. Enjoy!