lumicero/recipes-ing2inst huggingface dataset:
Title: Mandarin Orange Delight
Ingredients:
- 2 sour cream
- 1 confectioners' sugar
- 2 mandarin oranges
- 1 pineapple chunks
- 1 coconut
- 1 miniature marshmallows
Instructions:
1. Mix sour cream and confectioners sugar until well blended.
2. Add fruit, coconut, and the desired amount of marshmallows.
3. Chill for at least 2 hours before serving.
Title: Ritz Cookies
Ingredients:
- 1 peanut butter
- 2
Instructions:
1. Put peanut butter between crackers.
2. Melt almond bark over double boiler.
3. Dip crackers into almond bark and lay them on wax paper.
Title: Ouefs Francois Picabia Egg Sponge
Ingredients:
- 12 butter
- 1/2
Instructions:
1. Mix the yolks with a fork over the lowest possible heat, while adding the smidgens and smitherings of butter, so that the eggs do not cook, but the butter melts.
2. Picabia thought that this concoction was a study in texture.
3. I had to get rid of it, so I put it into a slow oven for 15 minutes.
4. What came out was a delicious egg sponge.
5. Very fat with cholesterol, but dressed with maybe strawberry jam, food to die for!
6. Stir the yolks.
7. Heat them on the lowest possible level, while adding the smidgens of butter, so that the butter melts, but the eggs do not cook.
8. This is what the great surrealist painter Picabia called a study in texture.
9. If, like me, you find it revolting.
10. put the glop in a baking dish.
11. setting your oven to about 325 for ten or fifteen minutes, and you will have lots of calories and cholesterol, and utter delectation (a dab of strawberry jam would zap the zap): Egg Sponge!
Title: Chocolate Chip Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 butter
- 1 1/2 margarine
- 1 brown sugar
- 2 egg
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Combine flour and baking soda and set aside.
3. In a large bowl, combine the butter and brown sugar and mix well. stir in egg and vanilla extract until well blended. add flour mixture and stir until combined. stir in chocolate chips.
4. Drop a spoon of cookie dough onto cookie sheet and bake at 350°F for 10-12 minutes.
Title: Banana Nut Bread
Ingredients:
- 3 bananas
- 2 butter
- 2 eggs
- 2 flour
- 3/4 sugar
- 1 salt
- 1 baking soda
- 1/2 pecans
Instructions:
1. Mash the bananas, beat the eggs, add melted butter and mix the together in a bowl.
2. Add chopped nuts to the bowl.
3. Sift the dry ingredients into the bowl, stir well with a fork or spatula to combine to form the batter.
4. Place in a buttered loaf pan, 9”x5”.
5. Bake 1 hour at 350°.
6. Mash the bananas, beat the eggs, add melted butter and mix the together in a bowl.
7. Add chopped nuts to the bowl.
8. Sift the dry ingredients into the bowl, stir well with a fork or spatula to combine to form the batter.
9. Place in a buttered loaf pan, 9”x5”.
10. Bake 1 hour at 350°.
11. Notes.
12. This recipe will rise to fill a 9”x5” loaf pan. Butter the pans lightly and dust with flour. Let the batter rest in the loaf pan for 20 minutes before placing in the oven to allow the baking soda action to begin. For party sized portions, use two smaller loaf pans.
13. Baking banana nut loaf the day before serving will make cutting the loaf into slices easier. Fresh baked bread crumbles easily.
Title: Apple Bread Pudding With Vanilla Butter Sauce
Ingredients:
- 4 1/2 raisins
- 1/3 apples
- 2 1/2 brown sugar
- 1 half-and-half cream
- 1 3/4 butter
- 1/4 cinnamon
- 1 vanilla
- 1 eggs
- 2 white sugar
- 1/2 brown sugar
- 1/2 half-and-half cream
- 1/2 butter
- 1/2 vanilla
- 1
- 2
Instructions:
1. Set oven to 350 degrees.
2. Butter an 11 x 7-inch baking dish.
3. In a large bowl, combine bread cubes, raisins and apples.
4. In a small saucepan over medium heat, combine 1 cup brown sugar, 1-3/4 cups half and half cream and 1/4 cup butter.
5. Cook and stir until butter melts and the mixture is well blended (it does not have to boil).
6. Pour over bread mixture in the bowl.
7. In a small bowl, combine cinnamon, 1 teaspoon vanilla and eggs.
8. Pour the bread mixture into the prepared baking dish, and drizzle egg mixture on top.
9. Bake for about 40-45 minutes, or until the center is set, and apple are tender.
10. Serve with warm vanilla sauce.
11. To make vanilla sauce: Combine white sugar, brown sugar, half and half cream, whipping cream and butter in a saucepan; bring to a boil and simmer for 4 minutes, or until slightly thickened.
12. Remove from heat, add in vanilla; mix to combine.
Title: Chocolate Dipped Ginger Shortbread
Ingredients:
- 1 all-purpose flour
- 1/2 butter
- 1/3 brown sugar
- 1/4 candied ginger
- 2 cornstarch
- 1 salt
- 1/2 shortening
- 1
Instructions:
1. Heat oven to 350*F.
2. Line an 8-inch square baking pan with foil, allowing excess foil to hang over the sides. Butter only the bottom of the pan.
3. Combine flour, butter, brown sugar, ginger, cornstarch, salt in a food processor. Process for about 20 seconds, stop the machine before the mixture forms a ball.
4. Press dough evenly into prepared pan. With a sharp knife score the dough making 25 squares. Prick each square two times with a fork.
5. Bake 25-28 minutes, until edges are very lightly browned. Cool 10 minutes then remove from pan by lifting the foil ends.
6. Cut into 25 squares using a serrated knife.
7. Melt chocolate and shortening in a saucepan, stirring well. Dip cookies diagonally into the melted chocolate. Then place on waxed paper and refrigerate until firm.
Title: Black Forest Magic Cobbler
Ingredients:
- 4 frozen cherries
- 2 sugar
- 1/2 butter
- 1 self-rising flour
- 1/4 salt
- 1/3 2% low-fat milk
- 1
Instructions:
1. Preheat oven to 350°F.
2. Combine cherries and 1 cup sugar in a saucepan. Cook over medium heat until sugar dissolves and cherries release their juices, and the liquid thickens slightly. Remove from heat.
3. Pour melted butter into a 2-qt baking dish.
4. Combine remaining sugar, flour, salt, and cocoa. Stir in milk until well combined. Do not overbeat. Pour over butter; do not stir. Spoon cherries and juice over the batter. Do not stir.
5. Bake 35 minutes, or until crust rises to the top and browns.
Title: Cracker Barrel Cherry Chocolate Cobbler
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 granulated sugar
- 2 baking powder
- 1/2 salt
- 1/4 butter
- 1 milk
- 1/4 egg
- 1 cherry pie filling
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine flour, sugar, baking powder, salt and butter.
3. Cut with a pastry blender until the crumbs are the size of small peas.
4. Over hot (not boiling) water, melt the chocolate morsels.
5. Allow to cool 5 minutes at room temperature.
6. Add milk and egg to the chocolate mixture; mix well.
7. Blend into flour mixture; mix well.
8. Spread pie filling in the bottom of a 2 quart casserole.
9. Drop chocolate batter randomly over cherries.
10. Sprinkle nuts all over top.
11. Bake 40-45 minutes.
Title: Triple-Melon-Ball Fruit Dessert
Ingredients:
- 1 honeydew melon
- 1 cantaloupe
- 1 watermelon
Instructions:
1. Cut the watermelon into thick slices about 4cm(11/2 inches) and patiently and gently pick out all the seeds or alternatively use a seedless variety.
2. Using a melon baller cut as many balls as you can from the slice trying to waste as little fruit as possible. Don't worry if a few aren't perfect balls as you can hide them in the middle of the glass.
3. Put the balls in a bowl and keep chilled.
4. Repeat with the other two melons trying to have roughly the same amount of balls of each type.
5. Mix the melon balls gently together and divide into 4-6 parfait glasses depending on how tall they are.
6. Keep covered in the fridge until serving, adding a chocolate biscuit stick or ice-cream wafer stick or similar decoration.
7. You can even serve this with ice-cream or whipped cream though I do prefer it as a salad.
Title: Cathy's Madeleines
Ingredients:
- 2 eggs
- 2/3 sugar
- 1 vanilla extract
- 1/4 lemon peel
- 1 salt
- 1 all-purpose flour
- 8 butter
- 1 powdered sugar
Instructions:
1. Preheat oven to 375 degrees F. Prepare Madeleine molds by brushing with Pan Release Professional Pan Coating (food.com recipe # 78579).
2. Using electric mixer, beat eggs and sugar in a large bowl, just until blended.
3. Beat in vanilla, lemon peel, and salt.
4. Add flour, beat until just blended.
5. Gradually add cooled butter in steady stream, beating just until blended.
6. Spoon 1 tablespoon batter into each indentation in pan.
7. Bake until puffed and brown, about 16 to 18 minutes. Cool 5 minutes, then gently remove from pan.
8. Repeat process, brushing pan with Pan Release before each batch. Makes about 30.
9. Dust cookies with powdered sugar before serving.
Title: Mom's Apricot Nectar Dessert
Ingredients:
- 1 sugar
- 1 eggs
- 1/2 powdered sugar
- 2/3 lemon juice
- 4
- 1
Instructions:
1. Combine lemon cake mix, apricot nectar, sugar and oil in large bowl.
2. Beat for 3 minutes.
3. Add 1 egg at a time, mix after each one.
4. Pour mixture into greased and floured pan.
5. (you can use either a bundt or rectangle 13" x 9" pan) Bake at 325* for 1 hour or until done.
6. (check a few times toward the end, don't want it to dry out.) Cool right side up 5 minutes then remove from bundt pan or leave in rectangle pan.
7. Mix 1 cup powdered sugar and enough lemon juice to make a glaze.
8. Pour over still warm cake to make a glaze over top and let it drizzle down the sides.
Title: Flaky Pie Crust
Ingredients:
- 1 flour
- 1/3 salt
- 1 cold water
- 1/2
- 2/3
Instructions:
1. Mix flour and salt in bowl.
2. Cut in 1/3 cup plus 1 tablespoons shortening.
3. Add water until everything sticks together.
4. Roll out on floured board.
Title: Connie's Pie Crust
Ingredients:
- 2 white flour
- 3/4 salt
- 1 shortening
- 1 egg
- 2 cold water
- 1 vinegar
Instructions:
1. For double crust:.
2. bake 425 degrees for 40 minutes.
3. Single crusts:.
4. 425 degrees for 10-15 minutes.
Title: Black and White Cupcakes
Ingredients:
- 6 water
- 2 powdered sugar
- 1 salt
- 1/3 vanilla
- 1/2 sugar
- 2
- 1/4
- 2
Instructions:
1. Heat oven to 350 degrees (325 degrees for dark or nonstick pan).
2. Place paper baking cup in each of 12 muffin cups.
3. Make cupcake mix as directed on box, using water, oil and eggs.
4. Fill each muffin cup about one-third full with batter.
5. Squeeze filling pouch 20 times; cut off corner of pouch at cut line.
6. In medium bowl, squeeze filling. Stir in crushed cookies.
7. Divide filling among muffin cups, making sure filling does not touch sides.
8. Spoon remaining batter evenly over filling, making sure filling is completely covered.
9. Bake 24 to 29 minutes. Cool 20 minutes.
10. Remove cupcakes from pan to cooling rack. Cool.
11. Mix powdered sugar and salt. Gradually add whipping cream and vanilla, stirring until smooth.
12. Transfer half of frosting to small microwavable bowl; stir in chocolate chips.
13. Microwave on High 30 to 60 seconds or until chips can be stirred smooth.
14. Cool 5 minutes.
15. Frost half of each cupcake with chocolate frosting. Frost other half with white frosting.
16. Garnish edge of cupcakes with sugar and sprinkles.
Title: Almond Crescents
Ingredients:
- 1/2 butter
- 1/2 sugar
- 2 eggs
- 1 flour
- 2 salt
- 1/4 sugar
- 1
- 10
Instructions:
1. With mixer cream butter and sugar, add eggs and almond extract.
2. Mix until well blended.
3. On low gradually mix in flour, salt and nuts. Mix just until blended.
4. Chill 1-2 hours.
5. Preheat oven to 350°F.
6. Roll dough into long pencil like strips about 1/2" in diameter.
7. Cut strips into 3" long pieces and bend into horseshoe shapes.
8. Place on lined cookie sheet 2" apart.
9. Bake 15-20 minutes, or until lightly browned.
10. Remove carefully with metal spatula.
11. Roll in sugar 10x's and cool on rack. Store in airtight container.
12. Can be frozen for later use. Just thaw in refrigerator over night. They will keep for one week in the refrigerator after thawing.
Title: SOUL FOOD SWEET POTATO POUND CAKE
Ingredients:
- 1/2 walnuts
- 3 cake flour
- 2 Splenda sugar substitute
- 1 baking powder
- 1/2 salt
- 1/4 baking soda
- 1 butter
- 1 sweet potato
- 1 low-fat buttermilk
- 1 vanilla extract
- 1 eggs
- 6
Instructions:
1. Preheat oven to 350º F.
2. Grease and flour a 10-inch bundt pan. Sprinkle walnuts in pan; set aside.
3. Combine flour, sugar or sugar substitute, baking powder, salt and soda in a large bowl; set aside.
4. Beat butter at medium speed with an electric mixer for about two minutes or until creamy.
5. Add sweet potatoes, buttermilk and extracts, beating until blended.
6. Add flour mixture in thirds, beating until batter is smooth after each addition.
7. Add eggs, one at a time, beating just until yellow disappears.
8. Spoon batter into prepared pan.
9. Bake 50 to 60 minutes or until a long wooden pick inserted in the center comes our clean.
10. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on a wire rack.
11. Remove from pan nut side up.
Title: Ww Apple Cobbler
Ingredients:
- 3 apples
- 1/4 applesauce
- 1/2 nonfat milk
- 1/2 flour
- 1/3 sugar
- 1 1/2 baking powder
- 1 vanilla extract
- 1/4 cinnamon
- 1/8 salt
Instructions:
1. Preheat oven to 375°F
2. Spray an 8 x 8 inch baking dish with nonstick spray. Arrange the apples in the baking dish; bake until tender, about 15 minutes. (Alternatively, arrange the apples in a microwavable dish and microwave on high for 3 minutes or until the apples are tender). Let the apples cool, then stir in applesauce.
3. To assmeble the cobblers, reduce the oven temp to 350°F Spray six 4 oz. custard cups or ramekins with non-stick spray.
4. Combine the milk, flour, sugar, baking powder, vanilla, cinnamon and salt in a bowl and whisk until smooth.
5. Divide the apple mixture into the cups and top each with the batter. Bake cobblers until golden brown, about 20 minutes. If making a single, large cobbler, simply pour the batter over the apples and bake for 30 minutes. Serve warm.
Title: Caramel Chocolate Cookie Bars
Ingredients:
- 2 flour
- 2 oats
- 1 1/2 brown sugar
- 1 baking soda
- 1/2 salt
- 1 egg
- 1 butter
- 1 pecans
- 1 walnuts
- 1 milk
- 1/3
Instructions:
1. Heat oven to 350. Grease a rectangular pan(13x9x2)
2. Mix flour, oats, brown sugar, soda, salt and egg in large bowl. Stir in butter with mixer till mixture is crumbly.
3. Press 1/2 the crumbly mixture into pan. Bake ten minute.
4. Heat caramels and milk in saucepan, over low heat, stirring often, until smooth.
5. Remove baked crumbly mixture from oven and sprinkle chocolate chips and nuts on top. Drizzle with caramel mixture. Sprinkle remaining crumbly mixture on top. Bake at 350 for 20 to 25 min or until golden brown. Cool 30 minute Loosen edges from sides of pan. Cool completely. Cut into 2x1 inch bars.
Title: Oatmeal Drop Cookies
Ingredients:
- 1/4 margarine
- 1/2 milk
- 1 1/2 granulated sugar
- 3 peanut butter
- 2 vanilla
- 1 oatmeal
- 2
Instructions:
1. In medium pot mix margarine, sugar, cocoa and milk.
2. Boil 1 minute (start timing when it starts to bubble).
3. Remove from burner and add peanut butter, vanilla and oatmeal. Stir until thick.
4. Drop by spoon onto a greased cookie sheet or wax paper.
5. Let cool. Be ready to munch.
Title: German Puff Pastry Cookies (Blatterteig Pastetchen)
Ingredients:
- 2 all-purpose flour
- 1/4 confectioners' sugar
- 1 potato
- 1 butter
- 1 vanilla extract
Instructions:
1. Blend flour and confectioners’ sugar; chill.
2. Add potato and mix gently with a fork. Cut in butter until pieces are the size of small peas.
3. Sprinkle extract over mixture, a few drops at a time, mixing lightly with fork (dough should be crumbly). Shape dough into a ball; chill thoroughly.
4. Roll dough, a half at a time, 1/4 inch thick on a floured surface; cut with 1 3/4 inch round cutter and cut centers from HALF the rounds with a 3/4 inch round cutter. Place rounds, rings, and centers on separate ungreased cookie sheets.
5. Bake at 400°F 10 to 15 minutes.
6. When cool, spread rounds with currant jelly and top with rings; fill centers of rings with a small amount of jelly; top with centers. About 2 dozen cookies.
7. CAI Canadian Family Cookbook.
Title: Peppermint Crisp Brownies
Ingredients:
- 1/3 strong black coffee
- 250 dark chocolate
- 180 butter
- 1 1/2 plain flour
- 1/2 cocoa powder
- 1 1/2 brown sugar
- 3 eggs
- 4 peppermint
Instructions:
1. Preheat the oven to 180°C Grease and line a 20cm base measurement square cake pan.
2. Place the coffee, chocolate and butter into a saucepan & stir over a low heat for 3 to 4 minutes until smooth and melted. Transfer mix to a bowl and cool for 10 minutes.
3. Sift the flour and cocoa into a bowl. Add the sugar and stir combine. Make a well in the centre. Add the chocolate mixture, eggs and three-quarters of Peppermint Crisp. Stir with a large metal spoon until combined.
4. Pour mix into cake pan. Bake for 45 minutes or until crumbs cling to a skewer inserted into centre. Allow to cool in pan.
5. Cut into squares, and if desitred top with cream and sprinkle with remaining Peppermint Crisp.
Title: Oatmeal Crackles
Ingredients:
- 1 1/2 light brown sugar
- 1 vanilla
- 1 eggs
- 2 flour
- 2 baking soda
- 1 1/2 salt
- 1 quick-cooking oats
- 3 granulated sugar
- 1/4
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, with mixer at medium speed, beat brown sugar, salad oil, vanilla, and eggs until smooth.
3. With mixer at low speed, beat in flour, baking soda and salt until blended.
4. With a spoon, stir in oats.
5. Place sugar in a bowl.
6. Roll level tablespoons dough into balls; roll ball in sugar and place on a large greased cookie sheet, about 2 inches apart.
7. Bake about 10 minutes or until golden, remove to wire racks to cool.
8. Store cookies in a tightly covered container.
Title: Ricotta With Honey and Raspberries - Giada De Laurentiis
Ingredients:
- 1 ricotta cheese
- 1 fresh raspberry
- 1 honey
- 2
Instructions:
1. Find a couple of your special and attractive serving bowls, and divide the ricotta between them.
2. Take a small sieve, hold it over one of the bowls, and pour a bit of coco powder into the sieve- tap the side of the sieve to sprinkle the cocoa over the ricotta; repeat with other serving, using 1/2 tsp of the cocoa powder for each serving.
3. Top each serving with half of the fresh berries, then drizzle each with half of the honey.
4. Dig a biscotti cookie into the dishes, to use as spoons to eat the dessert.
5. Get yourself a good book, sit down in front of the fire, eat, and enjoy (of course, if you're serving this to someone special you might want to offer to feed it to him/her)!
Title: Basic Yellow Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 granulated sugar
- 3 1/2 baking powder
- 1 salt
- 1 1/4 milk
- 1/2 butter
- 1 vanilla extract
- 3 eggs
Instructions:
1. Preheat oven to 350°.
2. Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.
3. In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
4. Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
5. Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
6. Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
7. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
8. Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
9. Frost as desired.
Title: Chocolate Chiffon Pie
Ingredients:
- 3 unflavored gelatin
- 2 kosher gelatin
- 1 sugar
- 2 2/3 salt
- 4 water
- 6 eggs
- 2 vanilla extract
- 1/2 cream of tartar
- 1 butter
- 1/4 flaked coconut
- 7
Instructions:
1. Melt butter in saucepan; stir in coconut and remove from heat.
2. Press mixture against sides and bottom of a 9" pie plate; refrigerate.
3. Combine gelatin, 1 cup of the sugar, salt, water and chocolate in saucepan.
4. Place over low heat until chocolate melts and sugar dissolves; remove from heat.
5. Beat yolks slightly in medium bowl.
6. Stir a little of the hot chocolate mixture into the yolks; return all to saucepan.
7. Heat, stirring occasionally, just until boiling.
8. Transfer to a bowl; cool rapidly over ice water, stirring occasionally until mixture mounds.
9. Add vanilla extract.
10. Beat whites and cream of tartar in a large bowl until foamy.
11. Gradually beat in remaining one cup sugar until meringue forms stiff, glossy peaks; do not underbeat.
12. Fold meringue into chocolate mixture; chill briefly.
13. Mound into coconut shell and refrigerate until firm, at least four hours.
14. Garnish as desired.
Title: Glazed Lemon Loaf Cake
Ingredients:
- 1 2/3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 1/2 sugar
- 1/2 butter
- 2 eggs
- 2 lemon zest
- 1 vanilla extract
- 1/2 fresh lemon juice
- 1/4
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. In a medium bowl, combine the dry ingredients (flour through salt).
2. In a large bowl, beat (with an electric mixer)1 cup of the sugar and the butter until fluffy. Add eggs, one at a time, and beating well after each addition. Beat in lemon zest and vanilla.
3. Add dry ingredients to the butter-sugar mixture alternately with milk, starting and ending with dry ingredients. Pour batter into a sprayed or buttered 41/2 X 81/2 X 21/2 inch loaf pan. Bake until toothpick inserted into the center comes out clean, about 1 hour. Remove from oven. Do not remove cake from pan; set it aside while you make glaze.
4. Meanwhile, in a small saucepan over medium-low heat, combine remaining 1/2 cup sugar with lemon juice and stir until sugar is dissolved, about 1 minute.
5. While cake is still warm and still in the pan, gradually spoon the lemon glaze over it, adding more as glaze is absorbed.Use all of the glaze. Cool cake completely in the pan, then remove it from the pan. Serve warm or at room temperature with berries and/or ice cream, if desired. Wrap in foil or plastic wrap to store.
Title: Semolina Pudding (Turkish)
Ingredients:
- 5 milk
- 9 semolina
- 9 sugar
- 1 orange, zest of
- vanilla
Instructions:
1. Put all of the ingredients in to the pan, bring to a boil.
2. Lower the heat and keep stirring until it thickens.
3. You can either use individual cups or a large one. whatever you like.
4. I usually serve it with orange sauce and a scoop of ice- cream.
Title: Rum Pudding
Ingredients:
- 1 plain gelatin
- 1/4 cold water
- 5 granulated sugar
- 3/4 milk
- 1 rum
- 1/2
- 1
Instructions:
1. Soak gelatin in cold water until soft.
2. Beat egg yolks with sugar until frothy and lemon-colored, then slowly add hot milk, stirring constantly.
3. Pour the mixture into top of a double boiler over boiling water, and cook for a few minutes until smooth and creamy.
4. Add gelatine mixture to this; blend well, then cool.
5. When cream is cool, add rum and whipped cream.
6. Pour into a mold and chill for several hours.
7. Serve with raspberry sauce or whipped cream.
8. Note: Gelatin equilavents are One envelope of plain granulated gelatin = 1/4 ounce = 1 tablespoon, enough to gel two cups liquid.
Title: Pineapple Filled Cookies
Ingredients:
- 6 cornstarch
- 2 sugar
- 3 lemon juice
- 2 crushed pineapple
- 1 1/2 sugar
- 3/4 shortening
- 3/4 milk
- 2 eggs
- 5 1/2 flour
- 1 1/2 baking powder
- 1/2 vanilla
Instructions:
1. Mix together in saucepan above ingredients until thick.
2. Cook First until thick, let cool while making dough.
3. Mix all ingredients together into a dough. Roll out dough very thin onto a floured surface. Cut out circles with a cookie cutter.
4. Place one teaspoon of filling onto cut out cookie, place another cookie on top of filling and press ends together gently.
5. Bake in preheated 375°F oven 12-15 minutes or until lightly brown around the edges.
6. Depending on the size of the cookie cutter, this can make approximately 125 cookies. They can be refrigerated and are good cold as well as room temperature.