lumicero/recipes-ing2inst huggingface dataset:
Title: Rum Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 egg substitute
- 1/2 canola oil
- 1/2 water
- 1/2 dark rum
- 1 pecans
- 1 sugar
- 1/2 margarine
- 1/4 water
- 1/4 dark rum
Instructions:
1. Preheat oven to 325.
2. Grease and flour a bundt pan.
3. Beat all cake ingredients together, except nuts, for 7-8 minutes.
4. Fold nuts into batter.
5. Pour batter into pan and bake for 45 minutes to an hour.
6. Test for doneness.
7. Remove cake from oven.
8. Once you remove, begin making the topping.
9. Boil the sugar, water and margarine for two minutes, stirring constantly so that the mixture does not boil over.
10. Turn off heat, and add rum- mixing well.
11. Ladle the hot topping mixture over the hot cake (still in the pan).
12. Let cake cool in pan until all liquid is absorbed.
13. Turn out onto cake plate.
14. Wonderful as is, or you may serve with vanilla ice cream or whipped cream.
Title: Gluten Free Spritz (Press) Cookies
Ingredients:
- 2 salt
- 1/8 butter
- 1 shortening
- 1 powdered sugar
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 375 drgees.
2. cream butter(or shortening).
3. slowly add the powdered sugar.
4. once butter and powdered sugar are mixed well, add: vanilla(or almond) extract, beaten egg yolks, and salt.
5. SLOWLY add flour until dough is pressable.
6. use cookie press to press cookies on to large baking sheet.
7. bake for approximately 8 minutes.
8. let cool and enjoy.
Title: Cherry Crunch Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 2 eggs
- 1/2 vanilla
- 2 milk
- 2 1/4 flour
- 1 baking powder
- 1/2 salt
- 1/2 baking soda
- 1 pecans
- 1 dates
- 1/3 maraschino cherry
- 1 3/4 maraschino cherries
- 30 -35
Instructions:
1. In a mixing bowl cream butter and sugar.
2. Add eggs, one at a time beating well after each addition.
3. Add milk and vanilla; mixing well.
4. Combine flour, baking powder, salt and baking soda; add to creamed mixture.
5. Stir in the chopped pecans, dates and cherries.
6. Cover and refrigerate for 30 minutes.
7. Shape dough into 1 inch balls and roll in the crushed corn flakes.
8. Place 2 inches apart on ungreased baking sheets, pressing a cherry half in the center of each.
9. Bake at 350 degrees for 14 - 15 minutes oe until golden brown.
10. Remove to wired rack to cool.
Title: Oatmeal Cookies
Ingredients:
- 1 shortening
- 1 brown sugar
- 2 eggs
- 2 flour
- 1 baking powder
- 1/2 salt
- 2 rolled oats
- 1 vanilla
Instructions:
1. Combine all ingredients and chill.
2. Divide dough into sections for easy handling. Roll out very thin. Cut and bake on lightly greased sheet.
3. Bake at 375F for 8-20 minutes.
Title: Cake Mix Cookie Sandwiches
Ingredients:
- 1 eggs
- 1/3
- 2
- 8
Instructions:
1. Preheat oven to 350.
2. In a bowl mix together the cake mix, oil and eggs. Do this by hand as it is very stiff. You are looking for everything to just come together to form a dough.
3. Roll dough into 1" balls. Place about 2" apart on an ungreased cookie sheet.
4. Note: if dough is too sticky to roll into balls easily, refrigerate for a short time.
5. Bake cookies 8 to 11 minutes at 350. Cookies should still be soft but the tops will have a cracked appearance when done.
6. Remove cookies from baking sheets to cool.
7. Allow to cool completely.
8. Choose 2 cookies that are the same size and shape. Place about 1/2 to 1 teaspoon of frosting on the bottom of one cookie. Put the two cookies together bottoms facing each other to form the sandwich.
9. Note: I like to use the following combinations, but feel free to experiment. Chocolate cookie with fudge frosting, chocolate cookie with vanilla frosting, white cake with vanilla frosting (add about 1/2 teaspoon of almond extract to the frosting), carrot cake cookies with chream cheese frosting, funfetti cookies with rainbow chip frosting (kids love this one for the colors).
Title: Peanut Butter-Banana Bread Pudding
Ingredients:
- 3 bananas
- 2 eggs
- 1 milk
- 4 sugar
- 2 vanilla
- 1/3
- 1
Instructions:
1. HEAT oven to 350°F COMBINE bread, bananas and chips in greased 9-inch square baking dish; toss to mix.
2. BEAT eggs, milk, sugar and vanilla in medium bowl until blended. POUR over bread mixture.
3. BAKE in center of 350°F oven until knife inserted near center comes out clean, 40 to 45 minutes.
4. SERVE warm or refrigerate until cold.
Title: Merry Berry Cookies
Ingredients:
- 1 1/2 butter
- 2 granulated sugar
- 1/2 eggs
- 2 baking soda
- 1/2 salt
- 1 flour
- 4 granulated sugar
- 1/3
Instructions:
1. Melt the butter in a large microwave safe bowl.
2. Add the sugar and mix thoroughly. Let the bowl sit on the counter while you do the next step.
3. Melt the jam in the microwave or in a saucepan over low heat. Once it’s the consistency of syrup, mix it in with the butter and sugar.
4. Add the eggs, baking soda, and salt, stirring after each addition.
5. Add the flour and mix thoroughly. Cover the bowl and refrigerate for at least 2 hours. (Overnight is even better.).
6. When your ready to bake, preheat the oven to 350 degrees, rack in the middle position.
7. Roll the chilled dough into small walnut-sized balls with your hands.
8. Put 1/3 cup sugar in a small bowl and roll the balls in it.
9. Place them on a greased standard-sized cookie sheet, 12 cookies per sheet.
10. Flatten the dough balls with a greased spatula.
11. Make a small indentation with your thumb or index finger in the center of each cookie. Fill the indentation with about 1/8 teaspoon of jam.
12. Bake the cookies for 10 to 12 minutes at 350 degrees.
13. Let them cool for minutes on the cookie sheet, and then transfer them to a wire rack to finish cooling.
Title: Easy Quick-Mix Gluten Free Cake
Ingredients:
- 125 butter
- 3/4 sugar
- 2 eggs
- 1 self-raising flour
- 2 vanilla essence
- 1/2 milk
- 1/4
Instructions:
1. Mix all ingredients together and use medium speed on mix master to beat for 5 minutes.
2. Line bottom of a greased round cake tin.
3. Pour mixture into tin and bake at 180 degrees for approx 30 minutes.
4. Cool in tin for 5 minutes before turning out.
5. Ice as desired or dust with GF icing sugar.
6. VARIATIONS.
7. Use orange juice and add the zest of one orange in place of the milk.
8. Use lemon juice and zest in place of the milk.
9. Add 1/4 cup of cocoa for a chocolate cake.
10. Make two cakes and sandwich with jam and cream for use as a double sponge birthday cake.
Title: Wattle Seed Shortbread
Ingredients:
- 1/3 icing sugar
- 250 unsalted butter
- 1/2 plain flour
- 1 1/2 wattleseed
- 1 salt
- 1
Instructions:
1. Beat the sugar and butter together until just combined. in another bowl, sift together the dry ingredients (except the wattle seeds), add the wattle seeds, then mix into the butter and sugar mix until a dough forms.
2. Mold into a log 6cm or 2 1/2 inches in diameter, wrap in cling film and refrigerate at least half an hour.
3. Preheat oven to 180.C (350F). cut the log into thin slices, placed on a greased or lined baking sheet and bake for 15-18 minutes, until golden brown. cool on a wire rack.
Title: Chocolate Fudge Pudding
Ingredients:
- 1 flour
- 2 walnuts
- 1/2 milk
- 1/2 baking powder
- 1 sugar
- 1/4 butter
- 25 vanilla essence
- 1 brown sugar
- 2 water
- 3/4
- 1
Instructions:
1. Sift the flour, cocoa and baking powder into a bowl and then add the sugar and nuts.
2. Melt the butter in another pan or bowl then add milk and vanilla.
3. Stir the wet ingredients into the dry ingredients.
4. Spread into a small pudding dish.
5. Sprinkle the sauce ingredients[brown sugar and cocoa] over the top and carefully pour the boiling water over the top of everything.
6. Bake at 180 deg C for 45 minutes.
Title: Soul Cakes
Ingredients:
- 1 butter
- 3 3/4 flour
- 1 fine sugar
- 1/4 nutmeg
- 1 cinnamon
- 1 ginger
- 1 allspice
- 2 eggs
- 2 cider vinegar
- 4 -6 milk
- powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Cut the butter into the flour with a pastry blender or a large fork.
3. Blend in the sugar, nutmeg, ginger, cinnamon and allspice; beat eggs, vinegar, and milk together.
4. Mix with the flour mixture until a stiff dough is formed.
5. Knead thoroughly and roll out 1/4-inch thick.
6. Cut into 3-inch rounds and place on greased baking sheets. Prick several times with a fork and bake for 20-25 minutes.
7. Presentation:
8. Sprinkle lightly with powdered sugar while still warm.
Title: Scottish Jesse’s Dundee Shortbread
Ingredients:
- 1 butter
- 1/3 unbleached all-purpose flour
- 1 semolina flour
- 1/3
Instructions:
1. Preheat oven to 300°F In the bowl of an electric mixer or by hand, beat the butter to soften it, adding the sugar gradually to incorporate the two ingredients. Now add the flour and the semolina and blend the ingredients together thoroughly, working everything together with your hands towards the end of the mixing time.
2. Transfer the dough to a lightly floured surface and roll it out with quick gently strokes of the rolling pin until it is the right size to fit in the tart pan. Transfer it to the tart pan and lightly press the dough evenly into the pan, right up the fluted edges. Prick all over with a fork to prevent buckling when it is in the oven and transfer to the centre shelf of the oven to bake for about 1 hour or until it is pale golden and firm to the touch.
3. Remove from the oven and, before it cools, use a metal spatula to mark out 12 wedges on the surface.
4. Let it cool in the pan. Cut into wedges when completely cold.
5. New Celtic Cooking.
Title: Fresh Cherry Tart
Ingredients:
- 2 butter
- 2 1/2 margarine
- 1 1/4 milk
- 1 miniature marshmallows
- 2 instant vanilla pudding
- 1 fresh cherries
- 1
Instructions:
1. Melt margarine and marshmallows.
2. Add Rice Krispies.
3. Mix well.
4. Form into pie pan (greased). In mixing bowl, combine milk, softened Cool Whip, almond extract and pudding mix.
5. Pour into Rice Krispie shell.
6. Top with fresh cherries.
Title: Hot Chocolate Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 unsalted butter
- 12 granulated sugar
- 1/2 eggs
- 2 low-fat milk
- 1/4 vanilla
- 1 marshmallows
- 24 confectioners' sugar
- 1 3/4 unsalted butter
- 6 low-fat milk
- 1/4
- 2
Instructions:
1. Preheat oven to 350
2. In a medium bowl, whisk together flour, cocoa mix, baking soda and salt.
3. In a large mixing bowl, beat together butter and sugar until creamy. Add the eggs, one at a time, mixing until combined after each. Mix in milk and vanilla. Add the dry ingredients and mix just until combined.
4. Using a teaspoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until the cookie are set, about 8 minutes. Remove and carefully place a marshmallow, cut side down, in the center of each cookie. Place back in the oven and continue baking until the marshmallow begins to look puffy, about 1 to 2 minutes. Remove and let cookies sit on the baking sheet for 1 minute before moving them to a wire rack to cool completely.
5. To make the glaze: Place confectioners' sugar in a medium bowl. In a small saucepan, add butter, milk and cocoa. Cook over medium heat until the mixture comes to a boil - let cook for 1 minute. Remove from the heat and let cool for 5 minutes. Pour mixture into the bowl of confectioners' sugar and beat until creamy.
6. Immediately spoon a little of the glaze over each of the cooled cookies.
Title: Strawberry Panna Cotta
Ingredients:
- 1 strawberry
- 1/2 sugar
- 1/2 vanilla extract
- 1 unflavored gelatin
- 1/4 water
- 1 1/2 heavy whipping cream
- 1 strawberry
Instructions:
1. Lightly grease eight 4-oz. ramekins or cups with nonstick cooking spray.
2. Puree strawberries and sugar in a blender until very smooth. Press through a sieve into a bowl; discard seeds. Stir in vanilla; Remove 1 cup for the panna cotta; reserve remaining puree.
3. Sprinkle gelatin over 1/4 cup water in a small custard cup; let stand 5 minutes to soften. Place cup in a small skillet of simmering water; stir until gelatin is dissolved. Simmer milk in saucepan. Remove from heat; Transfer to a 1-qt. glass measure; stir in reserved 1 cup strawberry puree and the cream until well blended. Pour into ramekins. Chill, covered, until firm, about 4 hours or up to 2 days.
4. To unmold, run a small knife around each; invert onto plates, gently shaking to remove. Spoon some of the reserved strawberry sauce onto panna cotta. Garnish with sliced strawberries.
Title: Cranberry Peach Cobbler
Ingredients:
- 1/2 butter
- 2 egg
- 1 orange zest
- 1 dried cranberries
- 2 sugar
- 1/3
Instructions:
1. Pour butter into 9X13 pan.
2. Drain peaches, reserving 1 cup juice.
3. Pat peaches dry and set aside.
4. In large bowl, combine quick bread mix, egg, 1 Tbl of orange peel, and reserved peach juice.
5. Drop batter by tablespoons over butter, spreading slightly.
6. Arrange peaches over top.
7. Sprinkle with cranberries.
8. Combine sugar and remaining orange peel and sprinkle over peaches.
9. Bake 375 degrees for 45-50 minutes or until golden brown.
10. Serve warm.
Title: Frosting for Pumpkin Spice Cake
Ingredients:
- 1/4 unsalted butter
- 1 lemon zest
- 1/2 pumpkin pie spice
- 8 cream cheese
- 2 1/2 confectioners' sugar
- 1/4 pumpkin puree
Instructions:
1. Cream butter with pumpkin pie spice and lemon zest.
2. Blend in cream cheese.
3. Add confectioners sugar and beat until smooth.
4. Use to frost the Pumpkin Spice Cake.
Title: Gorp Cookies
Ingredients:
- 1/2 all-purpose flour
- 3/4 salt
- 1/2 baking soda
- 1/2 unsalted butter
- 1/2 brown sugar
- 1/4 sugar
- 1 egg
- 1 vanilla
- 1 water
- 1 1/2 rolled oats
- 1 roasted peanuts
- 1/2 raisins
- 1/2
Instructions:
1. Preheat oven to 350°; grease two cookie sheets or line them with Silpat.
2. In a bowl, mix the flour, salt, and baking soda.
3. In a bigger bowl, cream the butter and sugars; beat in the egg.
4. Add in the vanilla and water; mix together until they are just combined.
5. Add in the flour mixture and oatmeal; mix until combined.
6. Add in the chocolate chips, peanuts, and raisins; mix until combined.
7. Drop 1/4 cup dough, 3 inches apart, onto baking sheets; press the cookies down lightly.
8. Bake for 15-17 minutes; remove the cookies and cool them on a wire rack.
Title: Banana Split Crumb Dessert
Ingredients:
- 1/2 butter
- 1/2 white sugar
- 1/2 ground cinnamon
- 2 1/2 graham cracker crumbs
- 2 cream cheese
- 2 white sugar
- 4 bananas
- 1 crushed pineapple
- 1 pecans
- 1/2 maraschino cherry
- 1/2
Instructions:
1. In a bowl, mix together softened butter, 1/2 cup sugar, cinnamon (if using) and the cracker crumbs (reserve 1/4 cup of this mixture); set aside.
2. Press the remaining mixture into a 2-quart casserole cake pan; bake at 350°F for 5 minutes; cool completely.
3. In a bowl, cream together cream cheese and 2 cups sugar until fluffy.
4. Spread over the cooled baked crust.
5. Slice the bananas over the cheese mixture.
6. Carefully spread the pineapple over the bananas.
7. In another bowl, mix the thawed Cool Whip topping with the pecans, cherries, and the remaining 1/4 cup crumb mixture.
8. Chill at least 4 hours before serving.
Title: Raspberry Fool
Ingredients:
- 1 fresh raspberry
- 1 1/2 water
- 1 non-dairy whipped topping
- 2/3 heavy cream
- 1 1/2 confectioners' sugar
- 1/4 vanilla
Instructions:
1. Place 1/2 cup of the raspberries, superfine sugar and water in a small saucepan; cover and, over low heat, cook until the sugar dissolves.
2. Stir occasionally and continue to cook another 10 minutes, until berries are soft; uncover and cook 1 minute; remove from heat and cool completely.
3. Puree all the contents of the saucepan and sieve to remove seeds; chill, covered, 6-8 hours.
4. (If desired, whip the heavy cream until it begins to mound; add confectioners' sugar and vanilla and beat until firm peaks form).
5. Pour the raspberry puree into a bowl and stir 1/4 cup of whatever cream is being used into the puree; fold in the remaining cream and remaining raspberries.
6. Spoon fool into flutes, goblets or parfait dishes and chill at least 1 hour before serving.
7. Variations: Apricot Fool: Puree 1/2 pound fresh apricots, (peeled by dipping in boiled water and pitted) with 1/2 T superfine sugar; fold all of the puree into all of the whipped cream in one step; chill and serve.
8. Blackberry Fool: Simmer 3/4 cup blackberries with2 1/2 T superfine sugar, or more to taste; fold all of the simmered and chilled puree into all of the whipped cream in one step; chill and serve.
9. Peach or Nectarine Fool: Puree 2 medium peaches (peeled by dipping in boiling water, pitted and cut in chunks), uncooked, with 1 1/2 T superfine sugar; fold all of the puree into all the whipped cream in one step; chill and serve.
10. Strawberry Fool: Puree 1/2 cup uncooked strawberries with 1 1/2 T superfine sugar; strain though mesh sieve; fold all the puree into all the whipped cream in one step; chill and serve.
Title: Butter Buds
Ingredients:
- 1 butter
- 1 brown sugar
- 2 1/2 white sugar
- 1/4 flour
- 2 salt
- 2 eggs
- 4 vanilla
- baking powder
- cherries
Instructions:
1. Mix all ingredients (except cherries or smarties).
2. If using brown sugar, press with fork.
3. If using white sugar, roll into ball and place 1/2 cherry on each cookie.
4. Bake at 350F for about 10 minutes or until bottoms are golden.
5. Can easily be frozen.
6. (I have never counted how many cookies this makes; Next time I make them, I will come back and correct the servings.).
Title: Vanilla Hearts
Ingredients:
- 150 butter
- 225 flour
- 125 sugar
- 5 vanilla essence
Instructions:
1. Preheat the oven to 180 °C.
2. Sift flour into a big bowl.
3. Cut butter into small pieces. Using your fingers work the butter into the flour until a crumbly dough has formed.
4. Add sugar and vanilla essence and knead well (it takes some minutes until the dough has the right consistency).
5. Roll out the dough (it is supposed to be very thick-approx. 2-3 cm) and cut out hearts.
6. Place on a lined baking sheet and bake for 10-15 minutes.
7. Let cool and store in an air-tight box.
Title: Black Forest Chocolate Mousse Shots
Ingredients:
- 5 dark chocolate
- 2 eggs
- 1 kirsch
- 7 heavy cream
- 6 cherries
Instructions:
1. Melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water, then cool slightly.
2. Beat together the egg yolks and kirsch and gently mix into the melted chocolate with 4 tbsp of the cream.
3. Whisk the egg whites to firm peaks and fold them through the chocolate mixture.
4. Spoon into 6 shot glasses and chill.
5. Softly whip the remaining cream with a splash of kirsch.
6. Dollop the cream on top of each mousse and push in a cherry to decorate.
Title: Almond Poppy Seed Shortbread
Ingredients:
- 4 1/2 flour
- 2 unsalted butter
- 1 1/4 sugar
- 2 poppy seeds
- 2 cream cheese
- 1/3
- 1/4
Instructions:
1. Cream together the butter, sugar, cream cheese, poppyseed and almond extract.
2. Add the flour and blend well.
3. Roll the dough into balls and press down with the palm of your hand to desired size.
4. The cookies will not spread.
5. Place a sliced almond on top for accent.
6. Bake at 350* for 15 minutes.
Title: Skinny Whoopie Pies
Ingredients:
- 1 unbleached flour
- 1/4 baking soda
- 1 salt
- 1/4 sugar
- 1/2 margarine
- 1/4 Ener-G Egg Substitute
- 1 soymilk
- 1/2 marshmallow creme
- 3/4
Instructions:
1. Heat oven to 425°F.
2. tIn medium bowl, combine flour, cocoa, baking soda and salt.
3. tIn large bowl, beat sugar, margarine and egg white with electric mixer on medium speed 2 minutes or until fluffy. Stir in flour mixture. Stir in soy milk just until blended.
4. tDrop dough by rounded tablespoons onto large ungreased baking sheets to make 32 cookies. Bake 5 minutes or until tops spring back when lightly touched.
5. tPlace baking sheets on a rack to cool completely. Spoon about 2 teaspoons marshmallow crème on bottoms of 16 cookies. Top filled cookies with the remaining 16 cookies.
Title: Lemon Squares
Ingredients:
- 2 flour
- 1/2 sugar
- 1 margarine
- 1/4 flour
- 1/2 baking powder
- 4 eggs
- 2 sugar
- 1/2 lemon juice
Instructions:
1. Press flour, sugar and margarine into 9 x 13 pan, then bake for 20 minutes at 175°C.
2. Mix remaining ingredients, pour into crust. Bake for an additional 25 minutes.
Title: Chocolate Fudge Kiss Cookies (Cookie Mix)
Ingredients:
- 1/3 butter
- 6 margarine
- 1 sweetened condensed milk
- 1 ground cinnamon
- 1
- 60
Instructions:
1. Heat oven to 350°F.
2. In large microwavable bowl, microwave butter and chocolate untill melted and stir still smooth. (about 1 min, watch like a hawk and stir at intervals).
3. Stir condensed milk into chocolate mixture.
4. Stir in cookie mix and cinnamon until well blended.
5. Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
6. Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake).
7. Immediately press 1 candy into center of each cookie.
8. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets.
9. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.
Title: Chocolate Chip Pound Cake
Ingredients:
- 3 flour
- 1/2 salt
- 1 1/2 cocoa powder
- 1/2 baking soda
- 1 1/2 butter
- 2 sugar
- 4 eggs
- 1/2 vanilla
- 1 buttermilk
- 12 chocolate chips
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour a tube or Bundt pan.
3. Sift together flour,salt,cocoa,and baking soda; set aside.
4. Cream butter and sugar together with a mixer for three minutes.
5. Add eggs, one at a time; beat well after each addition, then add the vanilla.
6. A little at a time, add sifted dry ingredients, alternating with buttermilk.
7. Stir in chips and nuts.
8. Pour into prepared pan and bake for 1 hour and test for doneness.
9. Remove from oven, let stand for 10 minutes, then invert pan to remove.
10. Note: Put chips and nuts in a small bag and shake with 1 T. flour so they won't sink to the bottom of the cake.
Title: Creamy Lemon Frosting
Ingredients:
- 3 butter
- 3 cream cheese
- 1 1/2 - 2 powdered sugar
- 1 lemon zest
- 1 fresh lemon juice
Instructions:
1. Place the butter and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until fluffy, 30 seconds.
2. Add powdered sugar, lemon zest and lemon juice and blend on low speed until sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until light and fluffy, 1 minute longer, adding up to 1/2 cup more sugar, a tablespoon at a time, if needed to make the right spreading consistency.
Title: Chocolate Pie Dough
Ingredients:
- 1 1/4 flour
- 1/3 sugar
- 2 1/2 salt
- 1/2 unsalted butter
- 6 pure vanilla extract
- 3
- 1/2
Instructions:
1. Into a large mixing bowl sift together the first 4 ingredients.
2. Cut cold butter into small pieces.
3. Using a pastry blender mix in butter until mixture is crumbly.
4. Make a well in center.
5. Stir together the egg yolks and vanilla extract.
6. Using a fork blend the egg yolk mixture into the flour mixture until moist crumbs are formed.
7. Turn dough out onto a cool work surface and knead until smooth, no longer than 2 minutes.
8. Form into a disk then wrap in plastic.
9. Chill at least 30 minutes or overnight.
10. You can freeze this dough up to 1 month.
11. Makes 1 9-inch pie crust.
Title: Blueberry Pound Cake
Ingredients:
- 2 granulated sugar
- 1/2 light butter
- 1/3 reduced-fat cream cheese
- 3 eggs
- 1 all-purpose flour
- 3 fresh blueberries
- 2 frozen blueberries
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 8 lemon low fat yogurt
- 1/2 powdered sugar
- 4 lemon juice
Instructions:
1. Preheat oven to 350 degrees.
2. Combine first 3 ingredient in a large bowl; beat at medium speed of a mixer 5 minutes or until well blended.
3. Add eggs and egg white, 1 at a time, beating well after each addition.
4. Combine 2 Tablespoons flour and blueberries in a small bowl; and toss well.
5. combine remaining flour, baking powder, baking soda, and salt in a medium bowl; stir well.
6. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
7. Fold in blueberry mixture and vanilla.
8. Pour batter into a 10 inch tube pan coated with cooking spray.
9. BAke at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
10. Let cool in pan 10 minutes on wire rack; remove from pan.
11. Combine powdered sugar and lemon juice in a small bowl; stir well.
12. Drizzle over warm cake.
13. Cut with a serrated knife.
14. Points: 6.