lumicero/recipes-ing2inst huggingface dataset:
Title: Twist on Tiramisu
Ingredients:
- 1/2 Splenda Sugar Blend for Baking
- 1/3 water
- 3 mascarpone cheese
- 6 brewed coffee
- 1 dark rum
- 2 frozen cherries
- 2 ladyfingers
- 1/4
- 2
- 1
Instructions:
1. Simmer the Splenda and water, stirring only once, for 5 minutes. While that is simmering start whipping the egg yolks in a stand mixer. Once the sugar has simmered for 5 minutes and has started to thicken slowly pour it into the egg yolks while still whipping.
2. Whip until room temperature and tripled in volume.
3. Add the mascarpone cheese and 2 TBLS chocolate syrup. Whip until thick and creamy.(The mixture will seem to break at first, but continue to whip and it will come together.).
4. Fold in the Cool Whip and place in the refrigerator.
5. Simmer the coffee and the 1/4 cup chocolate syrup until combined. Add the rum and coffee liquor, simmer for 2 minutes. Let cool for about 5 minutes in the refrigerator.
6. Rough chop the cherries.
7. Take the mascarpone mixture and coffee mixture out of the refrigerator. Dip the lady fingers into the coffee mixture (allow the coffee to just soak through the cookie, not too dry, not too soggy) and place in a single layer on the bottom of an 8x8 square baking dish. Top with half the chopped cherries then spread half the mascarpone mixture over the top. Continue with one more layer of the soaked cookies, cherries and cream.
8. Cover with plastic wrap and refrigerate for at least 2 hours.
Title: Fruit Salad With Lime Yogurt
Ingredients:
- 1 honeydew melon
- 1 strawberry
- 1/4 fresh lime juice
- 2 sugar
- 2 nonfat plain yogurt
- 1/4 sugar
- 1 lime zest
- 1 fresh lime juice
Instructions:
1. In a large bowl, toss melon, strawberries, lime juice and sugar. Let stand for 15 minutes, stirring occasionally.
2. In a small bowl, combine all ingredients, stirring until sugar is dissolved. Cover and refrigerate until chilled. (The yogurt will keep in the refrigerator for up to 2 days.).
3. Serve Fruit Salad with Lime Yogurt.
Title: En-Light-Ened Chocolate Chip Cookies
Ingredients:
- 3 unbleached all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 brown sugar
- 1 granulated sugar
- 1/2 margarine
- 1 unsweetened applesauce
- 2 eggs
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 350°F
2. Combine flour, soda and salt in small bowl; set aside.
3. Beat both sugars and Fleischmann's with electric mixer on medium-high speed until well combined.
4. Add applesauce, eggs and vanilla; beat until well blended.
5. Gradually stir in flour mixture just until blended. Stir in morsels.
6. Spray baking sheet with cooking spray.
7. Drop batter by rounded tablespoons onto baking sheet 2 inches apart.
8. Bake 12 to 17 minutes or until golden brown.
9. Cool 1 minute on cookie sheet; transfer to wire rack, cool completely.
10. Store in covered container.
Title: Loaded Oatmeal Cookies
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 1/3 granulated sugar
- 1 ground cinnamon
- 1/2 baking soda
- 1/8 salt
- 1 egg
- 1 vanilla
- 3/4 all-purpose flour
- 3/4 rolled oats
- 1/4 flax seed meal
- 1/4 wheat germ
- 2 dark chocolate
- 1/4 dried cranberries
- 1/4 walnuts
Instructions:
1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Stir in rolled oats, flax seed meal, wheat germ, chocolate, cranberries, and walnuts (dough will be a little crumbly).
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until tops are lightly browned. Let cookies cool on cookie sheet for 1 minute. Transfer cookies to wire rack to cool.
Title: Cheesecake Stuffed Peaches
Ingredients:
- 6 butter
- 1/4 cream cheese
- 3 sugar
- 1 vanilla
- 1/4 granola cereal
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Line a 15x10x1 inch baking pan with parchment paper; set aside.
3. Trim a very thin sliced from the rounded side of each peach half so the halves will stand flat on the baking pan. Dip peach halves in melted butter to coat. Arrange peach halves, cut sides up, in the prepared pan.
4. Sprinkle cut sides of peaches with cinnamon sugar; set aside.
5. In a medium mixing bowl beat softened cream cheese with a mixer on medium speed until smooth. Add sugar, egg yolk and vanilla. Beat until combined. Spoon cream cheese mixture into peach centers.
6. Bake, uncovered, about 30 minutes or until lightly browned and softened. Sprinkle with granola. Serve warm or room temperature.
Title: Sourdough Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 salt
- 1 baking powder
- 1 baking soda
- 1 ground cinnamon
- 2 carrots
- 1 eggs
- 1 cream cheese
- 4 butter
- 3 confectioners' sugar
- 1/4 vanilla
- 2 walnuts
- 1
- 1/2
Instructions:
1. Preheat oven to 325 degree f.
2. In mixing bowl stir together four, sugar, salt, baking powder, soda and cinnamon.
3. Add carrots, oil, sourdough starter and eggs.
4. Mix until moistened.
5. Beat at medium speed of electric mixer for two minutes.
6. Pour into a greased and floured (I use PAM).
7. 13x9 baking pan.
8. Bake in 325 degree oven for 55 minutes.
9. Cool thoroughly.
10. Spread with Cream Cheese Frosting and sprinkle with chopped walnuts.
11. Cream Cheese Frosting:
12. In small bowl beat together cream cheese and butter.
13. Slowly beat in powdered sugar.
14. Beat until smooth.
15. Add 1 teaspoon vanilla.
Title: Ginger Blossom Cookies
Ingredients:
- 3/4 shortening
- 1 brown sugar
- 1/4 light molasses
- 1 egg
- 2 1/4 flour
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 2 baking soda
- 1/4 salt
- 25
Instructions:
1. Cream shortening and sugar,add molasses and egg,blend well.
2. Sift dry ingredients,add to creamed mixture,mix well.
3. Roll into balls about 1 1/2 inches in diameter,place 2 1/2 inches apart on greased baking sheet.
4. Flatten slightly,press almond in center of each.
5. Bake at 350 12-15 minutes.
Title: Triple Orange Cake
Ingredients:
- 1 canola oil
- 1 water
- 2/3 eggs
- 3/4 icing sugar
- 4
- 1/3
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9 x 13 cake pan; set aside.
3. Place all ingredients except juice and icing sugar in a large bowl.
4. Beat thoroughly with an electric mixer at medium speed.
5. Pour into pan.
6. Bake 35- 45 minutes or until top springs back when lightly touched in center.
7. Leave cake in pan and pierce entire surface with fork.
8. In a small bowl, blend juice and icing sugar thoroughly.
9. Spoon evenly over cake.
Title: Slow Cooker Rice Pudding
Ingredients:
- 3 3/4 cooked white rice
- 1/2 raisins
- 1 vanilla
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 cinnamon
Instructions:
1. Spray inside of slow cooker with cooking spray.
2. Mix all ingredients in cooker.
3. Cover and cook on low heat setting 4 hours or until liquid is absorbed.
4. Stir every hour.
Title: Torta De Coco (Coconut Cake)
Ingredients:
- 1 1/2 sherry wine
- 8 raisins
- 2 sugar
- 3 water
- 2 cinnamon sticks
- 7 unsweetened coconut
- 1 eggs
- 10 ground cinnamon
- 2 butter
Instructions:
1. Soak the raisins in the sherry.
2. Pre-heat the oven to 375 degrees.
3. In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup.
4. Add the coconut, stir well, and cook another three minutes, stirring occasionally.
5. Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.
6. Grate the poundcake into a large bowl.
7. Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.
8. Butter a ten inch springform pan.
9. Beat the egg whites until they form stiff peaks.
10. Fold them, using a rubber spatula, into the cake mixture, blending well but gently.
11. Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.
12. Cool on a rack before opening the springform pan.
13. Note: Even the best springform pans leak sometimes, so wrap the bottom with some foil and place a cookie sheet on the oven shelf beneath the shelf on which you bake the cake.
Title: Slim Apple Crisp
Ingredients:
- 4 apples
- 1/4 boiling water
- 4 cinnamon
- 2 brown sugar
- pudding
- water
- oatmeal
- butter
Instructions:
1. Take apples, put them in a pot of boiling water (just enough to cover them).
2. Mix in cinnamon and splenda brown sugar. Once these get soft drain them. Then in the same pan mix up pudding mix and water. Then mix the pudding and the apples all together and put them in my small baking dish. Top it with oatmeal mixed with splenda brown sugar and a little bit of egg white and small amount of butter.
3. Bake at around 375 until topping gets crunchy usually 10 minutes.
Title: Orange Cookies
Ingredients:
- 1 1/2 self-raising flour
- 90 butter
- 1/4 coconut
- 1/2 caster sugar
- 1 orange
- milk
Instructions:
1. Pre-heat oven to 350°F.
2. Rub butter into flour.
3. Add sugar and coconut.
4. Add orange juice and rind (and milk if needed).
5. Roll teaspoons full of mixture into balls and place on greased/lined baking tray.
6. Bake for 25 minutes.
Title: S'more Cups
Ingredients:
- 1 graham cracker crumbs
- 1/4 powdered sugar
- 6 butter
- 4 marshmallows
- 12
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine graham cracker crumbs, powdered sugar and melted butter in a bowl.
3. Use a mini muffin pan and place a small scoop of crumb mixture into each cup.
4. Press the mixture to form a cup.
5. Bake 4 to 5 minutes or until edges bubble and remove from oven.
6. Break candy bar into rectangles and cut marshmallows in half.
7. Place one piece of chocolate into each cup and top with a marshmallow.
8. Bake for another minute or two or until the marshmallow is soft.
9. Remove and cool.
10. Melt the remaining candy bars and dip each s'more into the chocolate mixture.
11. Let stand until set and enjoy.
Title: Cookies N' Cream Brownies
Ingredients:
- 1/2 butter
- 8 white chocolate
- 1 1/2 sugar
- 3 eggs
- 3/4 flour
- 3/4 salt
- 1
Instructions:
1. Preheat oven to 350°F.
2. In medium bowl mix sugar, flour, and salt.
3. Melt butter and chocolate (separately).
4. Add melted butter and chocolate along with eggs to dry mix.
5. Stir until well blended.
6. Mix in crushed oreos.
7. Pour batter into a greased 9"x11" pan and bake for approximately 35 minutes.
8. Cut into 2 inch squares and enjoy!
Title: Cinnamon Tea Cake
Ingredients:
- 1 egg
- 1 salt
- 1/2 sugar
- 1/2 milk
- 1/2 vanilla extract
- 1 self-raising flour
- 30 butter
- 1/2 cinnamon
- 1 sugar
Instructions:
1. Preheat oven to 180C (fan-forced) or 190C standard.
2. Grease an 18cm (7") shallow cake tin OR a similar sized ring (bundt) tin - I prefer the latter.
3. Add a very small pinch of salt to the egg white and beat until stiff peaks form.
4. Add egg yolk, then gradually beat in the sugar.
5. Mix together the milk and vanilla and add a little at a time, beating continuously.
6. Using a wooden spoon (or beaters on low speed) gently stir in the flour and the melted butter.
7. Pour batter into prepared cake tin.
8. Place on the centre shelf of the oven and bake for 20-25 minutes or until cooked.
9. Remove from oven and invert cake onto a plate.
10. Using a pastry brush, gently paint all over with melted butter.
11. Mix together sugar and cinnamon and sprinkle over cake.
12. Serve warm or cold.
Title: Sweet Red Bean Soup
Ingredients:
- 1 adzuki beans
- 1/4 lotus seeds
- 1/3 brown sugar
Instructions:
1. Soak seeds, and beans overnight (minium 12 hours).
2. Combine beans and 7 cups water in large pot.
3. Bring to boil.
4. Reduce heat to medium-low.
5. Cook uncovered until beans are tender and the liquid has reduced by 3 cups, about 2 hours.
6. Add the lotus seeds and cook until almost tender, about 20 minutes longer. Divide soup among 8 soup bowls and serve.
Title: Creamy Chocolate Pudding II
Ingredients:
- 6 granulated sugar
- 1/4 cornstarch
- 1/4 salt
- 1/8 evaporated milk
- 1 1/2 water
- 1/2 butter
- 1 margarine
- 1/2 vanilla extract
Instructions:
1. Combine sugar, cocoa, cornstarch and salt in a medium saucepan.
2. Add evaporated milk and water; whisk to blend.
3. Cook over medium heat, stirring constantly, for about 7 minutes or until pudding thickens (do not boil).
4. Remove from heat; stir in butter and vanilla extract.
5. Serve warm or cold.
Title: Oreo Dirt Cake
Ingredients:
- 2 instant vanilla pudding
- 1 milk
- 1 Cool Whip
- 1 powdered sugar
- 1 cream cheese
Instructions:
1. Crush 1/2 package of Oreo cookies in bottom of cake pan. (If you have a food processor this will probably be the easiest way) Set aside.
2. Make pudding according to directions. Set aside.
3. Mix cream cheese, cool whip, powdered sugar together until smooth. Add pudding to mixture. Mix well and pour over cookies in pan.
4. Crush the other 1/2 package of Oreos and sprinkle on top of cream cheese mixture.
5. Refrigerate for a couple of hours.
Title: DELICIOUS DRY FRUIT LADDU
Ingredients:
- 1 dates
- 1 raisins
- 1 dried figs
- 2 cardamom
- 1
Instructions:
1. Roast the almonds in a pan till they get browned.
2. While the almonds are roasting, chop the dates and figs.
3. Also peel the cardamom pod and powder the seeds coarsely.
4. In a dry grinder add the chopped dates, figs, raisins, almonds, and the coarsely powdered cardamom powder.
5. Grind to a coarse mixture and spread on a tray or plate or take the mixture in a bowl.
6. Make small balls from your hands and the dry fruit ladoos are ready.
7. Serve the dry fruits ladoos immediately or store in an air tight container and refrigerate.
Title: Mary's Amazing Cream Cheese Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 8 cream cheese
- 1 egg
- 1 vanilla
- 1 chocolate chips
- 1
Instructions:
1. combine all ingredients.
2. drop by T on ungreased cookie sheets.
3. bake at 350 for 10-12 minute.
4. Color should only change slightly golden, easy to over bake.
Title: Coconut Oatmeal Drop Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 1/4 salt
- 1 unsalted butter
- 1 light brown sugar
- 1/2 sugar
- 1 egg
- 1 1/2 vanilla extract
- 1 1/2 rolled oats
- 1 sweetened flaked coconut
Instructions:
1. Preheat the oven to 375°.
2. In a bowl, combine the first 4 ingredients; set aside.
3. In another larger bowl, cream the butter with the sugars for 2 minutes or until smooth.
4. Add in the egg and vanilla; beat well.
5. Add in the dry ingredients; mix thoroughly.
6. Stir in the oats and coconut.
7. Drop by rounded teaspoonfuls onto ungreased cookie sheets (leave room for expansion).
8. Bake for 12-14 minutes or until lightly golden.
9. Cool the cookies in the pan for 5 minutes; then transfer cookies to a wire rack to cool completely.
Title: Melt in Your Mouth Sugar Cookies
Ingredients:
- 1 powdered sugar
- 1 granulated sugar
- 1 butter
- 1 shortening
- 2 eggs
- 1 baking soda
- 1 cream of tartar
- 4 flour
- 1 vanilla
- 1 salt
Instructions:
1. Cream butter and shortening with the sugars.
2. Beat eggs and add to the butter along with the baking soda and cream of tartar, blend together thoroughly.
3. Gradually add the flour until well blended.
4. Either roll into small balls and flatten slightly with a glass dipped in sugar, or roll out on slightly floured surface (not too thin) and cut out shapes with cookie cutters.
5. Grease cookie sheets, and Bake in 350 degree oven 7-10 minute Be careful not to over bake, they should still be white on the top and a very light brown on the bottom. Cool.
6. If you want to put sugar on them, sprinkle with colored sugar before baking, otherwise frost with frosting once they are cool, either store bought or your own recipe. They turn out best with sugar or frosting as opposed to plain.
Title: Cheese and Cherry Dessert
Ingredients:
- 20 graham cracker squares
- 1/4 butter
- 1 margarine
- 2 cream cheese
- 1/2 milk
- 1 sugar
- 1 Cool Whip
- cherry pie filling
Instructions:
1. Mix graham crackers and butter or margarine good and spoon into 7 x 11 baking dish.
2. Bake at 375 for 8 minutes. Cool.
3. Combine and beat until smooth: cream cheese and milk.
4. Add: sugar, beat well, and set aside.
5. Prepare cool whip, then fold into cream cheese mixture. Spread this over graham cracker crust.
6. Spread cherry pie filling evenly over all.
7. Chill several hours before serving (overnight is best).
Title: No Bake Chocolate and Peanut Butter Cookies
Ingredients:
- 1 1/2 shortening
- 2
- 1
- 1 1/2
- 1/2
Instructions:
1. Cover tray with waxed paper.
2. Place 1 cup chocolate chips and 1 tbsp shortening in a medium microwave safe bowl. Microwave on high 1 - 1/12 minutes or until chips are melted when stirred. Stir in 1 1/4 cups chow mein noodles and 1/4 cup oats.
3. Drop by heaping teaspoons onto prepared tray. Flatten slightly.
4. Press 2/3 cup peanut butter chips into cookies; allow to set until firm.
5. Place remaining 1 cup of peanut butter chips and remaining shortening in another medium microwaveable bowl. Microwave on high 1 - 2 minutes or until chips are melted when stirred. Stir in remaining chow mein noodles and oats. Drop and flatten as above. Press 1/2 cup choc chips into cookies; allow to set until firm. Garnish with apricots, if desired.
Title: Mousse au Chocolat (Chocolate mousse)
Ingredients:
- 8 bittersweet chocolate
- 1/2 sugar
- 1/4 water
- 2 eggs
- 2 very strong coffee
- 1/3 Grand Marnier
- 1/3 unsalted butter
- 2 heavy cream
- 6
- 2
Instructions:
1. Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
2. Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
3. Boil 3 to 4 minutes.
4. Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
5. Gradually add the sugar syrup, beating constantly.
6. Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
7. Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
8. Stir in the melted chocolate.
9. Beat the egg whites with a rotary or electric beater until stiff and shiny.
10. As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
11. Finally, fold in the whipped cream.
12. Pour into a large serving bowl and refrigerate until serving time.
Title: Carrot Hermits
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 3/4 carrot
- 1/2 all-purpose flour
- 1 1/4 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 1 raisins
- 3/4 pecans
- 3/4
Instructions:
1. Preheat oven to 350f.
2. Blend butter with brown sugar until fluffy.
3. Beat in egg.
4. Stir in vanilla,carrot and coconut.
5. Add flour, baking powder,salt , cinnamon.nutmeg and cloves.
6. Stir in raisins and pecans.
7. Line baking sheet with parchment paper and drop large spoonfuls of dough onto the sheet.
8. Bake for 10 minutes until brown.
Title: Snickerdoodles
Ingredients:
- 2 shortening
- 3 sugar
- 4 eggs
- 5 1/2 flour
- 4 cream of tartar
- 2 baking soda
- 1/2 salt
- 4 sugar
- 4 cinnamon
Instructions:
1. Heat oven to 400 degrees.
2. Mix shortening, sugar and eggs thoroughly.
3. Stir together flour, cream of tartar, baking soda and salt.
4. Blend flour mixture into the shortening mixture.
5. Form in balls.
6. Roll in mixture of 2 tbsp. sugar and cinnamon.
7. Place about 2 inches apart on ungreased baking sheet.
8. Bake 8-10 minutes.
9. Makes about 12 dozen cookies.
Title: Fruit Salad Dessert Cake in a Punch Bowl
Ingredients:
- 1 vanilla pudding mix
- 1 pineapple chunks
- 1 cream cheese
- 1 mandarin segments
- 1 fresh strawberries
- 2 fresh blueberries
- 1/2 Cool Whip
- 1 pecans
- 1/4 maraschino cherry
- 1/2
Instructions:
1. Prepare cake according to package directions. Cool completely. Split cake in half horizontally to make 2 layers.
2. Prepare pudding mix according to package directions.
3. Drain pineapple, reserving 2 tablespoons juice. Set pineapple aside. Beat reserved juice into cream cheese.
4. Spread half of cream cheese mixture over top of each cake layer.
5. In 3 quart punch bowl or large glass salad bowl, spoon half of the pineapple chunks. Place one cake layer on top, then arrange in layers, 1/2 of mandarin segments, strawberries, 1/2 of blueberries, 1/2 of pudding.
6. Spread with 1/2 of the whipped cream and sprinkle with 1/2 of the pecans.
7. Repeat layering beginning with rest of pineapple and blueberries and add cherries on top.
8. Sprinkle more chopped pecans, if like.
Title: Cookie-Stuffed Brownies
Ingredients:
- 4 butter
- 3/4 sugar
- 2 eggs
- 4 vanilla
- 1 flour
- 1 1/2
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Line 13x9 inch baking pan with foil.
3. Melt butter and chocolate.
4. Stir in sugar, eggs, vanilla.
5. Mix in flour until well blended.
6. Stir in 1 cup of any kind of crushed cookies, and 1 cup of nuts or raisins.
7. Pour into pan. Sprinkle with second cup of cookies.
8. Bake 30 to 35 minutes. Cool and cut into squares.
9. (Even better the next morning!).
Title: Wild Blueberry and Blackberry Crisp
Ingredients:
- 1 blueberries
- 1 blackberry
- 1/4 sugar
- 1/4 flour
- 1/2 lemon juice
- 3/4 old fashioned oats
- 3/4 flour
- 2/3 brown sugar
- 1 cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 salt
- 7 unsalted butter
Instructions:
1. Preheat oven to 375 degrees. Toss blueberries with blackberries, lemon juice and zest, 1/4 cup flour and sugar.
2. Transfer to a lightly buttered 9" pie dish Place 3/4 cup of flour, oats, brown sugar spices and salt into a blender and pulse to combine. Add butter and pulse until topping forms moist clumps Sprinkle topping over berry mixture and bake for approximately one hour until berries bubble and the crust is golden brown.
3. Serve warm.
Title: Peach Pattycakes
Ingredients:
- 4 sugar
- 1/4 sugar
- 4 lemon juice
- 1 flour
- 2 baking powder
- 1 salt
- 1/2 unsalted butter
- 6 heavy cream
- 1
Instructions:
1. Preheat the oven to 400°F In a large bowl, combine the peaches, 2 teaspoons sugar and the lemon juice. Let stand for 15 minutes.
2. In a large bowl, whisk together the flour, 1/4 cup sugar, the baking powder and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs. Measure out 1 1/2 tablespoons cream and set aside; stir the remaining cream into the flour mixture until just combined, then gently fold in the peach mixture and any juices.
3. On a lightly floured work surface, pat the dough into a 6-by-9-inch rectangle. Using a 3-inch round cookied cutter, cut out 6 rounds; combine the scraps and cut out 2 more rounds. Transfer the rounds to a parchment-paper-lined baking sheet. Brush with the reserved cream and top with the remaining 2 teaspoons sugar.
4. Bake the rounds until golden-brown, 20 to 25 minutes. Let cool on the baking sheet.
Title: Strawberry Heart Pillows
Ingredients:
- 1 puff pastry sheet
- 1/3 Cool Whip Topping
- 1 strawberries
- 4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Unfold pasty. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on ungreased baking sheets.
3. Bake 20 minutes, or until golden brown. Remove to wire racks; cool completely.
4. Cut each heart horizontally in half. Spread 1 teaspoons of the jam onto bottom half of each heart; top with 1 tablespoons of the whipped toping and a strawberry slice. Cover with tips of hearts. Drizzle with chocolate. Serve immediately, or cover and refrigerate up to 1 hour.
Title: Strawberry Crisps
Ingredients:
- 6 strawberries
- 3 icing sugar
Instructions:
1. Slice strawberries as thinley as possible and place on non stick baking sheet which is on a baking tray.
2. Dust with icing sugar (not all icing sugar, I only put an amount because I needed to). If you have had the oven on for example for a pavlova turn off heat and place strawberries in oven and leave overnight. The heat must be very low to get a good crisp strawberry slice without burning. (Serving is for decoration).
3. Remove from oven ad store in cool dry place not in a plastic container.