lumicero/recipes-ing2inst huggingface dataset:
Title: Old Fashioned Rice Custard
Ingredients:
- 1/2 long grain rice
- 4 milk
- 1/4 butter
- 3 eggs
- 3/4 sugar
- 1 vanilla
- 1/4 salt
- 1/2 ground nutmeg
- cinnamon
Instructions:
1. In the top of a double boiler, combine rice and 2 cups milk.
2. Cook, stirring occasionally, over boiling water until rice is tender and most of milk has evaporated, about 45 minutes.
3. Stir in butter.
4. Beat eggs; blend in sugar, vanilla, salt and remaining 2 cups milk.
5. Stir into the hot rice mixture.
6. Pour into a lightly buttered 2 quart casserole and top with nutmeg or cinnamon.
7. Bake at 350* for 50 minutes or until firm.
Title: Lemon Blossoms (Paula Deen)
Ingredients:
- 18 1/2 instant lemon pudding mix
- 3 1/2 eggs
- 4 confectioners' sugar
- 3/4 fresh lemon juice
- 4 lemon, zest of
- 1/3 water
- 1
- 3
Instructions:
1. Preheat the oven to 350°F.
2. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).
3. Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.
4. Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
5. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
6. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
Title: West African Banana Fritters
Ingredients:
- 1 1/2 all-purpose flour
- 6 sugar
- 3 eggs
- 1 milk
- 5 bananas
- powdered sugar
Instructions:
1. In a deep mixing bowl, stir the flour and sugar together and, with a whisk, beat in the eggs one at a time. Whisking constantly, add the milk, about 1/3 cup at a time and continue to beat until the batter is smooth and elastic enough to stretch like a ribbon from the beater when it is lifted up out of the bowl.
2. Peel the bananas, chop or slice them coarsely, and drop them into a shallow bowl. With the tines of a table fork, mash the bananas to a smooth puree. Stir the puree into the batter and let the mixture rest at room temperature for about 30 minutes before frying.
3. Pour oil into a deep fryer or large, heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 375 degrees ona deep frying thermometer.
4. For each fritter, ladle about 1/4 cup of the banana batter into the hot oil. Deep-fry 2 or 3 fritters at a time, leaving enough space between them so that they can spread into 3 or 4-inch rounds or oblongs. Turning them once or twice with a slotted spoon, fry for about 3 minutes or until the fritters are a rich golden color on all sides. as they brown, transfer them to paper towels to drain.
5. While the fritters are still warm sprinkle them lightly with powdered sugar and serve at once.
Title: Fudge Stripe Cookie Fruit Salad
Ingredients:
- 1 strawberry
- 2 bananas
- 1 pineapple tidbits
- 1 Cool Whip
- 1 instant vanilla pudding
- 1 buttermilk
Instructions:
1. Mix mixture B together in large bowl.
2. Add Mixture A to mixture B.
3. Just before serving add crumbled fudge stripe cookies. (Don't crumble too much. Crumble to a small to medium size. You want to be able to taste the cookies.
4. (The fruit amount is not written in stone. Most of the time I just add as much of each kind of fruit as I want.).
Title: Atkins Cinnamon Custard
Ingredients:
- 2 heavy cream
- 1/2 cinnamon
- 2 eggs
- 2 Splenda sugar substitute
- 1/2 salt
- 1/8 vanilla extract
- 1/2 boiling water
- 4
- 6
Instructions:
1. In a medium-size heavy saucepan, combine heavy cream and cinnamon. Heat over medium heat, whisking constantly to thoroughly blend cinnamon into cream, just until cream begins to steam (do not boil). Remove from heat.
2. Heat oven to 300°F.
3. In a medium bowl, whisk eggs, egg yolks, sugar substitute and salt together until pale yellow and slightly thickened. Using a soup ladle and whisking constantly, very gradually pour in the hot cream. When all the cream has been added, whisk in the vanilla extract.
4. Pour about 1/2 cup cream mixture into each of six 4-ounce custard cups (or pour entire mixture into a 2-quart round baking dish). Place the cups or baking dish in a roasting pan. Carefully pour enough boiling water in the roasting pan to come halfway up the sides of the cups or baking dish.
5. Bake until custard is still slightly loose in center, about 30 minutes (for the baking dish, bake about 5 minutes more). Using an oven mitt, carefully remove cups from water bath.
6. To unmold, chill custard for at least 4 hours or overnight. Run a knife around edge of custard cups to loosen, invert onto a serving plate, and top with caramel syrup (optional).
7. Serve warm, at room temperature, or cold; top each serving with 1 tablespoon caramel syrup.
Title: Chocolate and Candy Cane Sandwich Cookies
Ingredients:
- 1 1/4 flour
- 1/2 baking soda
- 1 baking powder
- 1/4 salt
- 1/2 sugar
- 1 salted butter
- 10 egg
- 1 salted butter
- 1/4 vegetable shortening
- 1/4 powdered sugar
- 2
- 1/2
- 1 1/2
Instructions:
1. In a food processor, combine the flour, cocoa, baking soda, baking powder, salt, and sugar. Add the butter and pulse until it’s incorporated, then add the egg. Preheat the oven to 375. Chill the dough for a few minutes in the refrigerator while your oven is preheating.
2. Take rounded teaspoons of the batter and form them into balls, placed evenly on a parchment lined cookie sheet about 2 inches apart, making sure the balls are round and evenly-sized. With the heel of your hand, flatten each ball slightly so that they look like chubby disks.Bake for 9 minutes. Let the cookies cool on the sheet for a few minutes, then transfer to a rack to cool.
3. Crush the candy canes — put the canes in a ziploc bag, bang them with a rolling pin until they were in small pieces, then roll them with said rolling pin until I had candy cane dust/powder.
4. To make the filling, combine the butter and shortening in a mixing bowl, and add until combined. Slowly beat in the powdered sugar until incorporated. Add the extract, beat until combined, then add your candy cane “dust” and stir until just combined.
5. To assemble the cookies, try to match up your cookies with a pair of roughly equal size and shape. Place the filling in a pastry bag and, using a 1/2 inch pastry tip, pipe a small blob of filling right in the center of one of your cookies. Using the other half of the sandwich, press the halves together until the filling has spread to the edge, or nearly. Repeat for the remaining sandwiches.
Title: American Apple Crumb Pie
Ingredients:
- 3/4 sugar
- 1/4 flour
- 1/2 nutmeg
- 1/2 cinnamon
- 1 salt
- 6 tart apples
- 9 butter
- 2 margarine
- 1 flour
- 1/2 butter
- 1/2 margarine
- brown sugar
Instructions:
1. Preheat oven to 425.
2. In a large bowl, mix sugar flour, nutmeg, cinnamon, and salt.
3. Stir in apples.
4. Spoon into an unbaked pie shell.
5. Dot with butter.
6. Set aside.
7. For topping, mix flour, butter, and brown sugar until crumbly.
8. Sprinkle on top of apples.
9. Bake for 50 minutes.
10. Cover topping with aluminum foil during the last 10 minutes of baking.
Title: Easy Butter Pecan Banana Cake
Ingredients:
- 1/2 banana
- 1 instant butter pecan pudding mix
- 1 instant butterscotch pudding mix
- 4 eggs
- 1 water
- 1/4 baking powder
- 1 pecans
- 1/2 walnuts
Instructions:
1. Mix the water, eggs, bananas and oil.
2. Add the baking powder, cake mix, pudding, nuts and mix well.
3. Put into a Bundt pan with Pam.
4. Bake at 350 degrees for 40 to 50 minutes.
Title: Warm Banana Pudding Pie
Ingredients:
- 2 sugar
- 1 unsalted butter
- 3/8 sugar
- 1/2 salt
- 1/4 cornstarch
- 1/4 milk
- 6 unsalted butter
- 2 vanilla extract
- 1/8 sugar
- 1 cream of tartar
- 5 bananas
- 6
- 1/4
- 4
Instructions:
1. Preheat the oven to 350 degrees.
2. Crust: Combine the crushed vanilla wafers, sugar and melted butter, and press into the pie pan. Bake for 7 for 8 minutes until golden brown. Place on a rack to cool completely.
3. Pastry cream: In a large bowl, combine the sugar, salt and cornstarch. Add the egg yolks and whisk for about 30 seconds, until the mixture is lemon-colored and somewhat thickened.
4. In a saucepan over medium heat, heat the milk until small bubbles begin to form. Remove the pan from the heat and gradually whisk 3 to 4 tablespoons of the warm milk into the yolk mixture to temper it.
5. Whisk the tempered yolks back into the saucepan of milk. Return the pan to medium heat and continue whisking until the mixture becomes very thick and begins to boil.
6. Pour the pastry cream into a bowl and fold in the butter and vanilla extract. Press a piece of plastic wrap directly onto the pastry cream and refrigerate for 3 hours, or until it has completely chilled.
7. Meringue: Combine the egg whites, sugar and cream of tartar in the bowl of an electric stand mixer. Place the bowl over a pan of barely bubbling water (the bowl should not touch the water) and whisk for 2 minutes, until the mixture is frothy and warm to the touch.
8. Place the bowl on the mixer stand and beat at high speed until the meringue forms and holds a satiny peak.
9. Preheat the oven to 375 degrees.
10. Cut the bananas into 1/4-inch slices and gently fold them into the pastry cream.
11. Pour pastry cream into the prepared pie shell, slightly mounding it in the center. Spread the meringue on the pie, making sure that the outside edge of the pie is sealed by meringue (no crust exposed).
12. Bake for 10 minutes until the meringue is golden brown. Serve immediately.
Title: Italian Nut Biscotti
Ingredients:
- 2 sugar
- 1/2 butter
- 1/4 anise seed
- 1/4 anisette
- 3 vanilla
- 6 eggs
- 5 1/2 all-purpose flour
- 3 baking powder
- 2
Instructions:
1. In a large bowl, stir together sugar,butter,anise seeds,anisette, and whiskey;(I use mixer) Beat in eggs.
2. In another bowl, stir together flour and baking powder.
3. Gradually add to sugar mixture, blending thoroughly,Mix in almonds.
4. Cover tightly with Plastic wrap and refrigerate for 2 to 3 hours.
5. Directly on greased baking sheets,shape dough with hands to form flat loaves about 1/2 inch thick,2 inches wide, as long as baking sheets.
6. Place loaves parallel and 4 inches apart,(this make 6 loaves).
7. Bake in a 375 degrees oven for 20 minutes or until lightly browned.
8. Remove loaves from oven and let cool on baking sheets until you can touch them.
9. Cut diagonally into 1/2 to 3/4-inch-thick slices;Place slices close together (on same baking sheet, cut sides down} on baking sheets.
10. Bake 375 degree oven for 15 more minutes or until lightly toasted.
11. Transfer to racks to cool;Store air tight container.
Title: Pumpkin Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 lemon juice
- 3/4 flour
- 2 cinnamon
- 1 ginger
- 1 baking powder
- 1/2 salt
- 1/2 nutmeg
- 1 powdered sugar
- 6 cream cheese
- 1/4 butter
- 1/2 vanilla
Instructions:
1. In a large mixer bowl, beat eggs on high for 5 minutes; beat in sugar. Stir in pumpkin and lemon juice. In a small bowl, stir together flour, cinnamon, baking powder, ginger, salt and nutmeg. Fold into pumpkin mixture. Spread batter in a greased and floured 15x10x1" jelly roll pan. Bake at 375 for 15 minutes. Immediately invert cake onto a towel sprinkles with powdered sugar. roll up cake and towel, jelly roll style, starting from one of the shortest sides. Cool completely.
2. Unroll cake when cooled.
3. For filling:
4. In a small mixing bowl, beat powdered sugar, cream cheese, butter and vanilla on medium until smooth. Spread over cake; reroll. Cover and chill.
5. To serve, cut cake crosswise into 1" slices.
Title: Easy Orange Angel Food Cake
Ingredients:
- 1 water
- 1
- 1/3
- 1
Instructions:
1. Prepare cake mix according to package directions, using 1 cup water and 1/3 cup orange juice instead of the liquid called for on the package.
2. Stir in orange extract.
3. Spoon batter into an ungreased 10-inch tube pan.
4. Bake at 350 on lowest oven rack for 40 to 45 minutes or until cake springs back when lightly touched.
5. Invert pan over the neck of a glass bottle; let cool completely.
6. Loosen cake from sides of pan with a knife and remove from pan.
Title: Lighter Apple Spice Cake
Ingredients:
- 1 dark brown sugar
- 3 fat free cream cheese
- 1/4 vanilla
- 1 eggs
- 2 flour
- 1 1/2 baking soda
- 1 cinnamon
- 1 salt
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1/2 low-fat buttermilk
- 1 apple
- 1 apple brandy
- 2 powdered sugar
- 2
Instructions:
1. Preheat oven to 350.
2. Place first 4 ingredients in a large bowl and beat well with mixer at med speed until well blended, about 3 minutes. Add eggs, one at a time, beating well after each addition.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Stir in apple and brandy. Spoon mixture into an 8" square pan coated with cooking spray.
4. Bake at 350 for 30 minutes or until a pick comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan, cool completely on wire rack. Sprinkle with powdered sugar.
Title: Warm Winter Lemon Cake
Ingredients:
- 1 milk
- 2 water
- 1 1/4 lemon flavor instant pudding and pie filling
- 2 sugar
- 1/3 powdered sugar
- 2
Instructions:
1. Preheat over to 350. Prepare cake as directed on package. Pour into greased 9x13-inch baking dish. Set aside.
2. Pour milk and water into a large bowl. Add dry pudding mixes and granulated sugar. Beat together for 2 minutes or until well blended. Pour over batter.
3. Place baking dish on a baking sheet to catch any boil over.
4. Bake 55 minutes to an hour or until wooden toothpick inserted into center of cake layer comes out clean. Cool 20 minutes (sauce will thicken slightly as it cools).
5. Sprinkle with powedered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.
Title: Cranberry Sauce Muffins
Ingredients:
- 1 flour
- 1/2 whole wheat flour
- 1 oats
- 1/3 brown sugar
- 1 baking powder
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 salt
- 1 1/2 cranberry sauce
- 1/2 skim milk
- 1/3 applesauce
- 1 egg
- 1 margarine
- 1/3 brown sugar
- 1/3 flour
- 1/2 cinnamon
Instructions:
1. Heat oven to 400°F Spray your muffin tins.
2. Mix together topping ingredients and set aside.
3. In a large bowl, combine flours, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well.
4. In medium bowl, combine milk, applesauce, cranberry sauce and egg; blend well.
5. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
6. Fill muffin cups about three-quarters full.
7. Sprinkle with topping.
8. Bake 20 to 22 minutes or until golden brown.
Title: Chocolate Shortbread II
Ingredients:
- 1 unsalted butter
- 1 salt
- 1 sugar
- 1 vanilla extract
- 1/3 baking powder
- 1/2 unbleached all-purpose flour
- 1 3/4
Instructions:
1. Preheat the oven to 300°; lightly grease two 9-inch round cake pans.
2. In a medium bowl, cream together the butter, salt, sugar, and vanilla, then beat in the cocoa, baking powder, and flour.
3. Divide the dough in half and press it into the prepared pans, smoothing the surface with your fingers.
4. Prick the dough with a fork in an attractive pattern.
5. Bake the shortbread for 35-40 minutes, until it appears done around the edges.
6. Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.
7. Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
8. Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm).
9. Transfer the wedges to a rack to cool.
Title: Chocolate Chambord Pate
Ingredients:
- 2 chocolate
- 1 1/2 sweet butter
- 1/2 Chambord raspberry liquor
- 1 water
- 4
Instructions:
1. Chop chocolate and butter into 1" pieces.
2. Melt chocolate, butter, Chambord, and water over double boiler and mix until smooth.
3. Let cool slightly whisk in yolks and strain.
4. Pour into 7"x3" loaf pan and let set overnight.
Title: Cranberry Poached Pears
Ingredients:
- 2 cranberry juice
- 1/4 sugar
- 1/2 cinnamon
- 1 star anise
- 1 pears
- 4 fresh cranberries
- 1/2
Instructions:
1. Put the cranberry juice, orange juice and sugar in a saucepan large enough to hold the pears. Heat gently to dissolve the sugar. Add the cinnamon and star anise, if using, and boil for 5 minutes.
2. Peel the pears and immediately stand them in the pan with the cranberry syrup. Cover and simmer gently for 40 minutes, or until the pears are cooked and soft through to the center when pierced with a skewer.
3. Remove from the heat and leave to cool completely in the syrup. Chill for 2 hours or overnight, occasionally turning the pears in the syrup to achieve an even color.
4. Remove the pears from the pan and bring the cranberry syrup to the boil for 20 minutes, or until reduced to a thick syrup. Add the fresh cranberries and simmer for a further 5 minutes. Remove from the heat and set aside until competely cooled.
5. Place the pears on a plate with the cranberries and pour the sauce over and around them.
Title: Peanut Butter Chocolate Bacon Cookies
Ingredients:
- 1 peanut butter
- 1 sugar
- 1 egg
- 1 baking soda
- 4 bacon
- 2 bacon
Instructions:
1. Fry 4 strips of bacon until crisp. Drain on paper towel, crumble when cool.
2. Break apart chocolate squares, set aside.
3. Preheat oven to 350 degrees.
4. Mix peanut butter and sugar well.
5. Add beaten egg and baking soda.
6. Roll mixture into 24 balls, place on lightly greased cookie sheets 12 to a sheet. Criss cross with a fork.
7. Bake about 10 minutes, until puffy and golden.
8. Remove from oven and immediately. carefully put on a wire rack, put a square of chocolate on top of each cookie. Sprinkle bacon crumbles on top of each cookie. Let cool. This is a delicate cookie, best to eat in one or two bites!
9. Eating right away is preferred, or refrigerate leftovers.
Title: No Fuss Chewy Chocolate Chip Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 3/4 butter
- 1 1/2 brown sugar
- 1 egg
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven 350 degrees F.
2. Combine flour and baking soda. Set aside.
3. In a large bowl, combine meltled and cooled butter and brown sugar. Mix well.
4. Stir in egg and vanilla extract until well blended.
5. Add flour mixture and stir until just combined.
6. Stir in chocolate chips.
7. For each cookie, drop a heaping tablespoon of dough onto a cookie sheet, leaving about 2 1/2 inches between each. Bake at 350 F for 9-11 minutes or until edges harden and centers are still soft.
Title: Chocolate Thumbprint Cookies
Ingredients:
- 1/2 butter
- 3 butter
- 1/2 confectioners' sugar
- 1/8 table salt
- 1 pure vanilla extract
- 1 1/4 all-purpose flour
- 4 corn syrup
- 1
Instructions:
1. Preheat oven to 350.
2. In a bowl using an electric mixer, beat together the stick of butter, sugar, salt, and vanilla on medium speed until smooth.
3. When smooth, about two minutes, on low speed, add flour until fully incorporated.
4. Form balls using 2 teaspoons of dough.
5. Place balls one inch apart on a baking sheet.
6. Bake for 10 minutes, remove from oven and press thumb or wide dowel carefully into cookies to create indention.
7. Turn pan and put in oven to bake for 7 to 9 minutes more or until golden brown on edge.
8. Combine chocolate, remaining butter and corn syrup in double boiler, stirring occasionally until melted; allow to slightly cool to thicken.
9. When thick, fill indentions and transfer to refrigerator (if you prefer) to set up.
Title: Baked Custard
Ingredients:
- 4 eggs
- 1/2 sugar
- 1/2 salt
- 12 evaporated milk
- 1 water
- 1 vanilla
- ground nutmeg
Instructions:
1. Preheat oven to 350 degrees.
2. Combine eggs, sugar and salt in a large mixing bowl. Add evaporated milk, water and vanilla; beat until mixed.
3. Pour into 6 - 6oz custard cups; sprinkle with nutmeg.
4. Place cups in 13x9 inch baking pan, fill pan with hot water to 1 inch depth.
5. Bake 35-40 minutes or until knife or toothpick inserted near the center comes out clean. Remove cups to wire rack to cool completely.
6. Refrigerate until ready to serve.
Title: Blueberry Pound Cake With Blueberry Sauce
Ingredients:
- 1 butter
- 3 sugar
- 1 1/2 vanilla extract
- 1/2 eggs
- 6 flour
- 3 baking soda
- 1/4 sour cream
- 1 blueberries
- 3 sugar
- 1 cornstarch
- 1/4 cranberry juice concentrate
- 1/2 blueberries
- 6
Instructions:
1. In lg bowl, mix butter and sugar. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda, add to creamed mixture alternatvely with sour cream. Fold in blueberries.
2. Spoon into two greased and waxed 9x5" loaf pans and bake at 350 for 60-65 mins or until toothpick inserted near center comes out clean. Cool for 10 mins before removing from pans to wire racks. Sprinkle with powdered sugar.
3. In a saucepan, combine sugar, cornstarch, and cranberry juice until smooth. Add blueberries. Bring to a boil over med. heat, cook and stir 2 mins or until thickened. Server warm or cold with the pound cake.
4. Note: If using frozen blueberries, don't thaw before adding to batter.
Title: Peach Cobbler
Ingredients:
- 1/2 sugar
- 2 lemon
- 1 sugar
- 3/4 flour
- 3/4 milk
- 2 baking powder
- 1/4 salt
- 1/2 butter
Instructions:
1. Preheat the oven to 300º F.
2. Combine 1/2 cup sugar, lemon juice, and lemon rind in a bowl; set aside.
3. Mix 1 cup sugar, flour, milk, baking powder and salt in a bowl.
4. Melt the butter in a two quart baking dish, Spoon the batter into the dish.
5. Spread the peach mixture over the top of the batter; DO NOT STIR.
6. Bake at 300º F for 1 hour.
7. Serve with cream or vanilla ice cream.
Title: Welsh Cakes
Ingredients:
- 8 self raising flour
- 4 butter
- 2 sugar
- 3 currants
- 2 sultanas
- 3 ginger
- 1/2 mixed spice
- 1 lemon rind
- 1 egg
- 1 milk
- 1
Instructions:
1. Rub the butter and lard into the flour, and add sugar, fruit, lemon rind and spices. Mix with beaten egg and a little milk to a stiff, pastry-like dough.
2. Roll out 1/4" thick, and cut into 2" rounds. Grease the griddle or pan with a little fat and put it on a moderate heat. Cook the cakes about 3 minutes on each side, turning over as they become golden brown and risen. If they brown too quickly, turn the heat down.
3. Sprinkle with a little sugar while still warm. Eat hot or cold. They keep fresh for several days if stored in an air-tight tin.
Title: Cheery Cherry Pastries
Ingredients:
- 1 cherry pie filling
- 3/4 milk
- 1/8 sugar
- 1
Instructions:
1. Unroll dough and separate into triangles.
2. Place on a greased baking sheet.
3. In a small bowl, combine pie filing and almond extract.
4. Place a rounded tablespoonfull in the center of the bottom half of the triangle.
5. Fold the right point of the wide end of the triangle over the pie filling to the left point.
6. Seal the bottom seam.
7. Bring the top point over the pie filling to the left point.
8. Seal the left seam.
9. (The filling will show).
10. Brush with milk and sprinkle with sugar and bake at 400 degrees for 12-14 minutes or until golden brown.