lumicero/recipes-ing2inst huggingface dataset:
Title: Brischtner Nytlae (Dried Pears in Spice Wine)
Ingredients:
- 16 red wine
- 400 cinnamon
- 1 granulated sugar
- 60 clove
- 1 honey
- 2 butter
- 1 lemon juice
- 200 milk
- 50 rice
- 1/4 butter
- 1 sugar
- 2 yogurt
- granulated sugar
- walnuts
- angelica
Instructions:
1. Pour enough boiling water over the pears to cover and set aside overnight.
2. Next day drain the pears.
3. In a small saucepan bring wine, cinnamon, sugar and clove to a boil. Add the pears and simmer for 20 minutes. Remove the pears, set aside. Keep the wine.
4. Now stir the honey in to the wine. Bring to a simmer and reduce liquid over moderate heat to half its volume. Remove spices.
5. Stir the butter into the sauce and season with 2-3 drops of lemon juice. Keep warm.
6. To make the rice pudding bring milk to a boil. Add a pinch of salt, stir in the rice and cook until tender. Stir the butter into the rice. Stir in the sugar (you may need more if you have a sweet tooth). Let cool. Add the walnuts, stir in the kefir and the whipped cream.
7. This dish should be served a room temperature. Place the rice in a bowl and the arrange the pears on top. Drizzle with sauce and garnish with the chopped angelica.
Title: Red Velvet Cake Bakery Style
Ingredients:
- 5 all-purpose flour
- 3 sugar
- 2 baking soda
- 2 salt
- 2 buttermilk
- 2 eggs
- 3 vanilla
- 4 white vinegar
- 4
- 2
Instructions:
1. Preheat oven to 350 and prepare 2 -9" cake pans (I use parchment paper).
2. In a large bowl or stand mixer whisk together: flour, sugar, soda,salt, cocoa-set aside.
3. combine together: oil, buttermilk,eggs, food coloring, vinegar and vanilla.
4. combine wet to dry until smooth.
5. bake 30-40 minutes until toothpick comes out clean.
6. Let cool 10-15 minutes and finish cooling on a rack.
7. frost with cream cheese icing.
Title: Kate's Healthy Spiced Plum Upside Down Cake With Vanilla Custard
Ingredients:
- 6 shortening
- 1/2 unsalted butter
- 3 brown sugar
- 1/2 plums
- 1 whole wheat flour
- 3/4 all-purpose flour
- 1/4 brown sugar
- 1 baking powder
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1/4 salt
- 1 milk
- 5 unsweetened applesauce
- 2 eggs
- 1 1/2 vanilla extract
- 1 1/2 orange zest
- 1/3 brown sugar
- 4 cornstarch
- 1/8 ground nutmeg
- 1/4 salt
- 4 milk
- 4 vanilla extract
- 4
Instructions:
1. HINT: The plums do not need to be ripe. Although my plums refused to ripen, they still baked up to be sweet and soft because the heat caramelized their natural sugars.
2. NOTE: Vanilla Custard should be made ahead of time and chilled in the refrigerator. Caramelized Plum Topping and Spiced Cake should be made right before serving.
3. CARAMELIZED PLUM TOPPING: Preheat oven to 350F degrees. Grease sides only (not bottom) of 10 inch cast-iron skillet. If you do not have a cast-iron skillet, you can use a 10 inch cake pan or a 9" by 9" square pan. Set aside.
4. Melt 6 tablespoons butter in a small saucepan. Stir in ½ cup brown sugar. Spread in bottom of prepared skillet or pan. Arrange plum slices slightly overlapping in a pretty spiral pattern working from outer rim to center. If using blueberries, arrange plum slices first, and then arrange one ring of blueberries around the outer rim of the pan. Arrange the remaining blueberries in a circle in the center of the pan filling in the gaps. Sprinkle a even layer of nuts over fruit. Set aside.
5. SPICED UPSIDE DOWN CAKE: In a medium bowl, sift together whole wheat flour, all-purpose flour, ¼ cup sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
6. In a large bowl, beat milk, applesauce, eggs, vanilla, and orange zest.
7. Stir flour mixture into egg mixture just until combined. Pour batter over fruit and nuts. Let rest for 5 minutes to allow baking powder to activate. Bake at 350F degrees for 40 minutes or until toothpick inserted in the center comes out clean.
8. Remove from oven. Let rest for 5 minutes to allow cake to absorb juices. Invert onto a platter that is at least 12 inches in diameter. Use a platter with raised sides if you have one, so that the juices are not spilled and wasted. Do not pour off excess juices, the cake will absorb the juices as it cools. Serve warm topped with Vanilla Custard, vanilla ice cream, or whipped cream.
9. VANILLA CUSTARD: Mix 1/3 cup sugar, cornstarch, nutmeg, and salt in medium saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, scraping corners of pan with spatula, until mixture thickens and boils. Boil and stir 1 minute.
10. Gradually whisk at least half of hot mixture into egg yolks. Then, whisk back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in vanilla until you cannot smell alcohol. Pour into a bowl. Press plastic wrap directly on Vanilla Custard to prevent tough layer from forming. Refrigerate about 3 hours or until chilled.
11. NOTE: Leftover Spiced Plum Upside Down Cake and Vanilla Custard should be stored in the refrigerator and may be eaten warm or cold.
Title: Key Lime Pound Cake With Key Lime Glaze
Ingredients:
- 1 butter
- 1/2 vegetable shortening
- 2 white sugar
- 5 eggs
- 3 white flour
- 1/2 baking powder
- 1/2 key lime juice
- 1/2 vanilla extract
- 1 1/2 white sugar
- 1/4 butter
- 1/4 key lime juice
- 3
Instructions:
1. Preheat oven to 325* F.
2. Grease and flour 10-inch tube pan.
3. Mix together the flour and baking powder.
4. Cream together butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in key lime juice and vanilla extract. Pour batter into prepared pan.
5. Bake in a preheated oven for 90 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes. Turn out onto wire rack. While warm, prick top of cake all over with a toothpick.
6. Pour Key Lime Glaze over warm cake. Cool completely. Enjoy!
7. Key Lime Glaze:.
8. In small saucepan, combine sugar, butter and key lime juice.
9. Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat.
Title: Simple Chocolate Frosting
Ingredients:
- 1 unsalted butter
- 1/2 vanilla
- 1/2 salt
- 1 powdered sugar
- 3/4 milk
- 1 -2
Instructions:
1. In a medium microwavable bowl, combine 1 tablespoon unsalted butter or regular butter and 1/2 ounce unsweetened chocolate, cut up. Microwave on (high) for 45 to 60 seconds or until the chocolate is softened (or heat chocolate in a saucepan over low heat).
2. Stir until smooth; cool to room temperature.
3. Stir in 1/2 teaspoon vanilla and dash salt.
4. With electric mixer on low speed, beat in 3/4 cup sifted powdered sugar and 1 to 2 tablespoons milk; beat on high speed until desired consistency. Spread over top of cake.
Title: Peachy Cream Cheese Cake
Ingredients:
- 1 butter
- 1/3 eggs
- 2 cream cheese
- 29 sugar
- 8 pure vanilla extract
- 1/3
- 1
Instructions:
1. Preheat oven to 350°F Spray a 9x13 pan with nonstick cooking spray.
2. In a large bowl combine cake mix, butter, and 1 egg. Mix with fork until just crumbly. Set aside 1-1/2 C crumbs for topping.
3. Press the remaining crumbs into the bottom of the prepared pan. Bake 10 minutes.
4. Cut the peach slices into 1" pieces; spoon onto partially baked crust.
5. In another bowl, combine the cream cheese, sugar, extract, and remaining egg. Beat with mixer until smooth. Spread over peaches.
6. Sprinkle with reserved crumbs.
7. Bake 30 minutes. Chill at least 30 minutes before serving.
Title: Southern Bread Pudding with Bourbon Sauce
Ingredients:
- 3 milk
- 2 eggs
- 2 sugar
- 1 vanilla extract
- 1 cinnamon
- 1/2 nutmeg
- 1/4 butter
- 4 butter
- 2 sugar
- 1/2 Bourbon
- 1
- 1/3
Instructions:
1. -pudding--.
2. Preheat oven to 350 degrees F.
3. Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
4. With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale.
5. Stir in the vanilla, cinnamon, nutmeg and butter.
6. Add the soaked bread crumbs to the egg mixture and stir well.
7. Let stand for 10 minutes.
8. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
9. Transfer the mixture to a greased baking dish.
10. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes.
11. Allow to cool.
12. -sauce--.
13. With an electric mixer, beat egg yolks until thick and pale.
14. In a saucepan, melt the butter and sugar.
15. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened.
16. Stir in bourbon by hand.
17. Serve over slightly cooled bread pudding.
Title: Amaretto Custard
Ingredients:
- 16 half-and-half
- 2 1/2 granulated sugar
- 5 salt
- 1 Amaretto
- 1 vanilla flavoring
- 1/2 almond paste
- 1/4
- 1 1/2
Instructions:
1. Warm Half& Half.
2. Place sugar, egg yolks, salt, Amaretto, vanilla flavor, almond flavor, and almond paste in another bowl, mix well.
3. Mix the Half& Half with egg yolk mixture.
4. Pour mixture through a sieve.
5. Pour mixture into well-buttered and sugared ceramic molds.
6. Bake at 350 degrees in water bath for about 45 minutes or until set.
7. Cool, unmold, and serve with fresh sliced fruit, fruit sauce, caramel sauce, or whipped cream.
8. Yield: four servings.
Title: Broiled Pineapple
Ingredients:
- 8 pineapple slices
- 1/4 brown sugar
- 4 butter
- 1/2 cinnamon
Instructions:
1. Place pineapple slices on broiler pan.
2. Mix sugar, butter and cinnamon.
3. Spoon onto pineapple.
4. Broil, 4 inch from heat, for 4-5 minutes, until bubbly.
Title: West Virginia Black Walnut Cake
Ingredients:
- 2/3 water
- 1/4 flour
- 2 1/4 salt
- 1 baking soda
- 1 baking powder
- 1/2 sugar
- 1 1/4 butter
- 1/2 eggs
- 3 buttermilk
- 1 black walnut
- 1/2 - 1 sugar
- 1/2 cornstarch
- 1 evaporated milk
- 1/2 water
- 1/3 butter
- 1/3 chopped coconut
- 1 black walnut
- 2 butter
- 1 confectioners' sugar
- 1 - 1 1/2 milk
- 4
- 2
- 1 -2
Instructions:
1. Melt butterscotch morsels in water; cool.
2. Sift together flour, salt, soda and baking powder; set aside.
3. Add sugar gradually to butter, creaming well.
4. Blend in eggs, one at a time, beating well after each.
5. Blend in melted butterscotch morsels, mix well.
6. Add dry ingredients alternately with buttermilk beginning and ending with dry ingredients. Blend thoroughly.
7. Fold in black walnuts.
8. Turn into two (9-inch) round layer pans well greased and floured lightly.
9. Bake at 350 degrees for 30 minutes or until done. Cool.
10. Filling: Combine sugar and cornstarch for filling in 2 quart pan. Stir in milk, water, butterscotch and egg yolk. Cook over medium heat. Stirring constantly, until thick.
11. Remove from heat and add butter, coconut and black walnuts. Cool.
12. Spread butterscotch filling between layers and on top to within 1/2-inch of edge.
13. Frosting: Cream butter in bowl with wooden spoon until very soft. Slowly add sugar, mixing thoroughly; add a drop of milk at a time as mixture gets too stiff. Flavor with 1/4 teaspoon vanilla.
14. For chocolate butter icing, add 1/2 ounce melted chocolate. The yolk of one egg will make yellow icing. Strong coffee instead of milk will make mocha icing. Using, of course, only one flavor at a time.
15. Frost with Butter Frosting around sides and on top of cake to meet the filling.
Title: Oreo Party Pops
Ingredients:
- 20 white chocolate chips
- 20 coconut
- 1
Instructions:
1. To form Oreo® Pops, hold both outsides of oreo with good hold but not too hard, slide the stick in the cream filling gently glide it in but make sure not to have it go to the other side. (I have also heard if you put them on the defrost mode of microwave for 10 seconds before putting the stick in that it helps). Put in freezer for 10 minutes.
2. In a small saucepan over low heat, combine chocolate and oil until melted and smooth, stirring constantly. I have melted in this in the microwave on 70% power for 1 minute - stir, then additional 20-30 seconds until melted.
3. Dip each cookie into the melted chocolate, coating evenly. Place dipped cookies on greased waxed paper and decorate with your choice of items.
4. Put cookies in fridge for an hour or until set. Then wrap in plastic wrap and tie with a bow for gift-giving.
Title: Caramel Cookies Topped With Melted Chocolate
Ingredients:
- 2/3 oleo
- 1/4 butter
- 1 1/4 white sugar
- 1/2 flour
- 1/2 oleo
- 2 butter
- 1/2 brown sugar
- 1 1/4 light corn syrup
- sweetened condensed milk
Instructions:
1. Cream 2/3 cup softened oleo, white sugar & flour and press into a 9" square pan. Bake for 20 minutes in @350 pre heated oven.
2. In a sauce pan combine 1/2 c butter, the brown sugar, light corn syrup & sweetened condensed milk. Bring to boil and boil 5 minute
3. Remove from heat and beat with a wooden spoon for 3 minute Pour over baked crust. Cool until begins to firm up.
4. Heat chip in microwave for 1 min and stir. Then at 20 sec intervals until melted. Pour over carmel layer and chill.
Title: No-Bake Tropical Cheesecake
Ingredients:
- 3/4 ground flax seeds
- 1/4 sugar
- 2 butter
- 2 crushed pineapple
- 1/4 sweetened flaked coconut
- 1 cream cheese
- 1/2 part-skim ricotta cheese
- 1 powdered sugar
- 1 rhubarb
- 3 strawberries
- 1 sugar
- 1/4
- 2
- 2 -3
Instructions:
1. For the crust combine the cornflake crumbs, chopped nuts, ground flax seed and sugar. Place in a food processor and drizzle in butter while pulsing a couple of times until combine. Press into 8 inch square pan and bake at 375*F for 5 to 7 minutes. Remove from oven and allow to cool completely.
2. Put the pineapple in fine mesh strainer and drain, gently pressing on fruit to extract the juice. Reserve the juice and set aside.
3. Place the cream cheese and ricotta cheese in a large mixing bowl. Blend on medium low speed of mixer until combined. Gradually add in sugar until incorporated. Fold in the well drained pineapple and toasted coconut. Spoon the cheese mixture into cooled prepared crust. Chill in refrigerator until set, at least 2 hours before serving.
4. In a non-reactive saucepan, combine the rhubarb, reserved pineapple juice, sugar and about 1/2 cup of the strawberries. Cook over medium heat for 5 to 10 minutes or until the rhubarb is tender. Turn off heat and allow to cool slightly. Stir in remaining strawberries and place in refrigerator to thoroughly chill.
5. When ready to serve, cut the cheesecake into 9 squares, place each on a serving plate and spoon the chilled sauce over. Enjoy!
Title: Extra Special Lemon Drop Cookies
Ingredients:
- 1/2 unsalted butter
- 1/4 shortening
- 1/4 cream cheese
- 3 granulated sugar
- 3 lemons, zest of
- 3 lemon juice
- 1 vanilla
- 1/2 baking soda
- 1 cream of tartar
- 1 salt
- 1 all-purpose flour
- 1 3/4
Instructions:
1. Preheat oven to 300 degrees.
2. In the bowl of a mixer, fitted with the paddle attachment, cream butter, shortening and cream cheese at medium speed until smooth, about two minutes.
3. In the bowl of a food processor, combine granulated sugar and lemon zest. Pulse several times to combine.
4. Add two cups of lemon/sugar combination, baking soda, cream of tartar and salt to the mixer bowl and beat for several minutes to combine.
5. Add eggs yolks, lemon juice and vanilla and beat to combine. Turn mixer to slow speed and gradually add flour.
6. Roll dough into 1” balls, roll balls in remaining lemon/sugar mixture and place 2” apart, on a baking sheet fitted with parchment paper or a silpat. Bake 12 – 14 minutes until just barely browned.
7. Note: The key to make these cookies lemony special is combining granulated sugar and lemon zest in a food processor. This sugar is used both in the dough and to roll the cookie in before baking.
Title: Maple Walnut Pizzelles
Ingredients:
- 3 eggs
- 3/4 sugar
- 1/2 butter
- 3 maple syrup
- 1 walnuts
- 1 3/4 all-purpose flour
- 2 baking powder
Instructions:
1. In a large mixing bowl, beat eggs and sugar together.
2. Add cooled butter, maple syrup and walnuts.
3. In another bowl, sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon onto the grids.
4. Drop one heaping teaspoon of batter on preheated pizzelle iron grid. Close iron and bake according to manufacturer's directions approximately 30-40 seconds depending on your preference for browning, or the consistency of the batter.
Title: Black Bottom Cupcakes
Ingredients:
- 24 sugar
- 1 1/3 water
- 1/3 vinegar
- 1 vanilla
- 1 flour
- 1 baking soda
- 1 1/2 salt
- 1 cream cheese
- 1/2 egg
- 1
Instructions:
1. Preheat the oven to 325. Insert liners into a medium cupcake pan. Place a chocolate cookie in the bottom of each liner.
2. In a large bowl cream together 1 Celsius of the sugar, the oil, and the water until blended. Stir in the vinegar and vanilla.
3. In a separate medium bowl mix together flour, baking soda, and 1/4 teaspoons of the salt.
4. Add all the dry mixture to the wet mixture and beat until mixed.
5. In another medium bowl beat together the cream cheese, eff and the remaining sugar and salt. Stir in the chocolate chips.
6. Fill liners half full with the chocolate batter. Top with a heaping tablespoons of the cream cheese mixture. Bake for 25-30 minute or until the edges of the cupcakes are puffed but the centers look moist.
Title: 24 Hour Salad
Ingredients:
- 1 cherries
- 1 pineapple
- 1 marshmallows
- 2 butter
- 2 sugar
- 1/2 vinegar
- 2
- 1/2
Instructions:
1. MIX WHITE CHERRIES, PINEAPPLE, AND MARSHMALLOWS TOGETHER.
2. COOK.
3. 2 EGG YOLKS, 2 T BUTTER, SCANT 1/2 CUP SUGAR, 2 T VINEGAR, 2 T FRUIT JUICE.
4. COOL.
5. PUT FRUIT IN 1/2 PINT WHIPPED CREAM.
Title: Holiday Banana Cake
Ingredients:
- 3 flour
- 1 1/2 baking soda
- 3/4 salt
- 3/4 butter
- 2 sugar
- 4 eggs
- 2 vanilla extract
- 1 3/4 bananas
- 3/4 sour cream
- 3/4 maraschino cherry
- 3/4 confectioners' sugar
- 3/4 milk
- 2 corn syrup
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a 10-inch tube or Bundt pan.
2. Combine flour, soda, and salt; set aside.
3. Cream butter and sugar. Beat in eggs until smooth. Add vanilla. Mix in bananas and sour cream.
4. Add flour mixture to wet ingredients and mix. Fold in nuts, cherries, and morsels.
5. Turn batter into prepared pan. Bake in preheated oven for 55 to 60 minutes or until it tests done. Cool in pan 10 minutes.
6. Turn cake out of pan and continue cooking on wire rack. When cool, spoon on Chocolate Glaze. To make glaze, combine all ingredients and beat until smooth. Let the glaze run down the sides of the cake.
Title: Rhubarb Buckle With Ginger Crumb
Ingredients:
- 1/3 sugar
- 1/4 all-purpose flour
- 1/4 candied ginger
- 2 unsalted butter
- 1 3/4 all-purpose flour
- 1 baking powder
- 1 dried ginger
- 1/2 baking soda
- 1/2 fine sea salt
- 3/4 unsalted butter
- 1 sugar
- 2 eggs
- 3/4 buttermilk
- 1 rhubarb
Instructions:
1. Preheat oven to 350°; butter a 9-inch round baking pan.
2. Make the crumb topping: mix together the sugar, flour, and candied ginger in a bowl; stir in the melted butter; put the crumb mixture in the freezer while you mix the cake batter (this chills the crumb so it will not immediately melt into the cake when baked).
3. Make the cake: whisk the flour, baking powder, ginger, baking soda, and salt together in a bowl.
4. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and sugar together on med-high speed until light and fluffy, 3-5 minutes.
5. Add in the eggs one at a time, scraping down the sides of the bowl after each addition.
6. Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the dry ingredients and scraping down the sides of the bowl occasionally.
7. Gently fold in the rhubarb.
8. Spread the batter into the prepared pan, then sprinkle the ginger crumb over the cake.
9. Bake for 45-50 minutes, or until lightly golden and firm on top.
10. Store--wrapped in plastic wrap, the cake will keep at room temperature for 2-3 days.
Title: Sticky Toffee Pudding
Ingredients:
- 2 1/2 heavy cream
- 1 sugar
- 1/2 light corn syrup
- 1/2 sweet unsalted butter
- 1/4 sweet unsalted butter
- 6 dates
- 1 all-purpose flour
- 2 all-purpose flour
- 1 baking powder
- 1/4 baking soda
- 1 salt
- 3/4 light brown sugar
- 1 pure vanilla extract
- 1 egg
- 1/4 orange zest
Instructions:
1. For the sauce:
2. In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
3. For the cake:
4. Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
5. Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
6. In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes -- cover with more sauce. Serve with whipped cream.
Title: Gingerbread Cake With Brown Sugar Sauce
Ingredients:
- 1 egg
- 1/2 canola oil
- 1/2 molasses
- 1/2 sugar
- 3/4 ginger
- 1/4 ground cloves
- 1/4 cinnamon
- 1/2 salt
- 1 baking soda
- 1/2 boiling water
- 1 1/2 all-purpose flour
- 1 brown sugar
- 1/4 all-purpose flour
- 1/2 salt
- 2 water
- 1 vanilla
Instructions:
1. For cake: Beat egg in mixing bowl until frothy. Beat in cooking oil and molasses.
2. Add sugar, ginger, cloves, cinnamon and salt. Beat slowly to combine.
3. Dissolve baking soda in boiling water and add to batter. Slowly mix in flour.
4. Turn into greased 8x8 or 9x9 pan. Bake at 350°F for about 35-40 minutes or until an inserted toothpick comes out clean.
5. Serve warm with brown sugar sauce. (Freezes well).
6. For sauce: Mix brown sugar, flour and salt together well in medium saucepan. (This enables water to be mixed in with no lumps).
7. Stir in water and vanilla. Heat, stirring, over medium heat until sauce boils and thickens (makes about 2 1/2 cups). Serve warm.
Title: Diabetic Holiday Biscotti
Ingredients:
- 1/4 butter
- 1 Splenda granular
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 3/4 vanilla
- 1/2 all-purpose flour
- 1/4 anise seed
- 2 1/4 fennel seed
- 1 1/2 dried cranberries
- 1/2 dried cherries
- 1 pistachios
- 3/4 egg
- 1/2
- 1
Instructions:
1. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
2. Add baking powder, baking soda, and salt; beat until combined.
3. Beat in the 3/4 cup egg whites, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer, adding the Splenda with the first two flour additions.
4. Stir in any remaining flour; the anise and fennel seeds; and the cranberries, pistachios, and apricots with a wooden spoon.
5. Cover and refrigerate for 2 hours or till dough is easy to handle.
6. Preheat oven to 350 degrees F.
7. Divide dough in half. Shape each half into a 12-inch-long log 1-1/2 inches in diameter.
8. Place logs at least 3 inches apart on a lightly greased cookie sheet. Flatten each log slightly to 3/4-inch thickness.
9. Combine egg and 1 tablespoon water.
10. Brush over logs.
11. Bake in preheated oven for 25 to 30 minutes or till light brown.
12. Cool logs on cookie sheet 1 hour or till completely cool.
13. When logs are cool, preheat oven to 325 dgrees F. Transfer logs to a cutting board.
14. Cut each log diagonally into 1/2-inch-thick slices.
15. Lay slices down on cookie sheets.
16. Bake in the preheated oven for 5 minutes.
17. Turn slices over, and bake 5 minutes more or till dry and crisp.
18. Remove and cool on wire racks. Makes about 48.
19. TO STORE:: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.