lumicero/recipes-ing2inst huggingface dataset:
Title: Like Brennan's Of Houston's Banana Beignets
Ingredients:
- 3/4 flour
- 8 sugar
- 1 baking powder
- 10 milk
- 1/4 beer
- 1 egg
- 4 bananas
- 1 powdered sugar
- 1/2 mint leaf
- 1 1/2 sugar
- Bourbon
Instructions:
1. Beignets: Mix flour, sugar and baking powder in bowl.
2. Add milk, beer and egg and stir until smooth.
3. Heat oil in deep fryer or heavy deep skillet to 375°F.
4. Working in batches, dip bananas into batter and then carefully add to oil.
5. Cook until golden brown, about 3 minutes.
6. Drain on paper towels.
7. Pour caramel sauce onto plates.
8. Set bananas atop sauce.
9. Sprinkle with powdered sugar.
10. Garnish plates with mint leaves and serve.
11. Caramel Sauce: Bring cream to boil in heavy medium saucepan over high heat.
12. Cook sugar in heavy small saucepan over low heat, swirling pan occasionally, until brown.
13. Gradually stir hot cream into caramel (mixture will bubble vigorously).
14. Boil until thickened to sauce consistency, 3 to 5 minutes.
15. Add bourbon.
16. Serve hot.
17. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat.) Makes about 1 1/3 cups.
Title: Abc Slump
Ingredients:
- 1 tart apple
- 1 fresh blueberries
- 3/4 frozen blueberries
- 1 fresh cranberries
- 2/3 frozen cranberries
- 3/4 water
- 1/4 sugar
- 1 all-purpose flour
- 1/4 sugar
- 1/8 baking powder
- 3 ground cinnamon
- 1/3 ground nutmeg
- butter
- margarine
- milk
- half-and-half cream
Instructions:
1. In a 3-qt. saucepan, combine the fruit, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2. Meanwhile, in a bowl, combine the flour, sugar, baking powder,cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs.
3. Add milk; stir just until moistened.
4. Drop into six mounds onto simmering fruit.
5. Cover and simmer for about 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering).
6. Serve warm with cream.
7. Yield: 6 servings.
Title: Instant Happiness Apple Cookies
Ingredients:
- 1 applesauce
- 2 sugar
- 2 canola oil
- 1 white whole wheat flour
- 1 baking powder
- 3 ground cinnamon
- 1/4
- 1
Instructions:
1. Preheat the oven to 350°F.
2. In a small bowl pour the applesauce and stir with the non-dairy milk (my favorite here is almond, but it can be soy, rice -- ), oil and sugar.
3. Add the instant oatmeal, the flour, the baking powder, and the cinnamon (you can vary the amount to suit your taste). Stir.
4. Drop the dough in two big cookies on a greased baking sheet and put in the oven.
5. Bake about 15-20 minutes or until slightly colored on the sides (the less you bake the moister the cookies).
6. Let cool for a few minutes and enjoy the sweet taste of these fragrant cookies! Your favorite oatmeal now in a cookie! :).
Title: Chocolate Roll-Out Sugar Cookies
Ingredients:
- 1/2 margarine
- 3/4 sugar
- 1 egg
- 3/4 vanilla
- 1 milk
- 1 1/2 flour
- 1/3 baking powder
- 1/2 salt
- 1/8
Instructions:
1. Cream margarine and sugar together with electric mixer.
2. Add egg and beat with electric mixer.
3. Add vanilla and milk and beat with electric mixer until light and fluffy.
4. In a separate bowl, stir together flour, cocoa, baking powder, salt.
5. Stir with a spoon, the flour mixture into the creamed mixture.
6. Place dough into lock seal bag. refrigerate 2-3 hours or overnight.
7. Preheat oven to 325 degrees F.
8. Lightly flour dough board.
9. Using a floured rolling pin, roll out half of dough to 1/8 inch thickness.
10. Cut into desired shapes with floured cookie cutters.
11. Place cookies onto ungreased cookie sheets and sprinkle lightly with granulated sugar.
12. Bake 6-8 minutes, or until touched lightly in the center of cookie with finger the imprint does not show.
Title: Low-Fat Triple Fruit Pizza
Ingredients:
- 1 flour
- 1 fat free cream cheese
- 1 powdered sugar
- 2 vanilla
- 1/2 fresh strawberries
- 3/4 kiwi
- 3 lemons, zest of
- 1 1/2
- 3
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Shape dough into a ball and place on cookie sheet.
3. Flatten slightly, sprinkle with flour and roll into a 12 inch circle.
4. Bake 18-20 minutes.
5. In a small bowl, combine cream cheese, powdered sugar and vanilla until smooth.
6. Spread evenly over cookie.
7. Spread preserves over cream cheese.
8. Top cookie with chopped fruit.
9. Sprinkle with lemon zest.
10. Immediately cut into wedges and serve.
Title: Cranberry and Pistachio Biscotti Dipped in White Chocolate
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/8 salt
- 6 sugar
- 2 eggs
- 1 dried cranberries
- 1/4 pistachios
- 1/4 white chocolate
- 4
Instructions:
1. Mix the flour, baking powder and salt in a bowl. Slowly mix the sugar into the eggs and oil in another bowl.
2. Slowly mix the dry and wet ingredients until they come together.
3. Mix in the cranberries and pistachios.
4. Form the dough into a rough oval about 10 inches by 3 inches on parchment paper.
5. Bake in a preheated 350F oven for 30 minutes.
6. Cut it into 1/4-1/2 inch slices.
7. Bake in the oven for 10 minutes per side at 325°F.
8. Melt the white chocolate in a double boiler.
9. Dip the biscotti into the white chocolate and set aside to cool.
Title: Vanilla Horns
Ingredients:
- 3 flour
- 1 butter
- 1 sugar
- 1 vanilla
- 2 powdered sugar
Instructions:
1. Cream butter and sugar together. Add vanilla. Add almonds. Add the flour slowly until you can shape the dough with your hands. You may find it necessary to add a little more flour. Refrigerate the dough for 1 hour.
2. Shape approximately 1 1/2 - 2 T dough into crescent moon shapes. Bake at 350 degrees on ungreased baking sheets for about 15 minutes, until light tan. Remove from oven, cool slightly and roll in powdered sugar to coat.
Title: Red Velvet Cupcakes With Mascarpone Cream Cheese Icing
Ingredients:
- 1/4 unsalted butter
- 3 1/2 sugar
- 1 eggs
- 1 3/4 cake flour
- 2 all-purpose flour
- 2 kosher salt
- 1 1/2 baking soda
- 1 vanilla extract
- 1 buttermilk
- 2 sour cream
- 1 distilled white vinegar
- 1 unsalted butter
- 1 cream cheese
- 1 powdered sugar
- 1 vanilla extract
- 2 kosher salt
- 1 mascarpone
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°; grease jumbo muffin cups (3 ½ inch in diameter and 2 inches deep) with butter or cooking spray and lightly flour them, knocking out the excess flour, or line them with baking papers.
2. In a bowl, stir the food coloring and cocoa powder together to make a smooth paste; set aside.
3. Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
4. Add in the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat.
5. Decrease mixer speed to medium and beat the batter for about 4 minutes.
6. In another bowl, sift the cake flour, all-purpose flour, salt, and baking soda together.
7. Stir the vanilla into the buttermilk (can be done in the measuring cup).
8. Add the flour in 3 increments alternately with the buttermilk in 2 increments, starting and ending with the flour; beat on medium speed just until ingredients are combined.
9. Add the sour cream and vinegar and beat on low speed until combined.
10. Fill the muffin cups ¾ full with batter.
11. Bake for 25-35 minutes, just until the cupcakes feel firm to touch and a pick comes out clean (do not overbake or the cupcakes will dry out).
12. Remove from the oven and let cool in the pans for 5 minutes, then unmold onto a wire rack and let cool completely before frosting.
13. Make the icing: in a bowl of an electric mixer fitted with paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined (be careful; once you’ve added the mascarpone, excessive beating can make the frosting curdle).
14. Stir in the vanilla or mint extract.
15. Frost the top of each muffin with the icing; if desired, sprinkle the crushed peppermint candy evenly over the cupcakes.
Title: Roskette
Ingredients:
- 4 cornstarch
- 3 1/2 all-purpose flour
- 12 eggs
- 1 1/2 butter
- 1 vanilla
- 4 sugar
Instructions:
1. Beat butter with sugar until creamy.
2. In a separate bowl, mix cornstarch and flour.
3. Beat eggs and add to butter and sugar mixture.
4. Add vanilla, Mix well Add dry ingredients.
5. Preheat oven to 350.
6. Shape dough into pretzels or oval shape and pressed with fork for design.
7. Place on non-greased cookie sheet and bake for 10 minutes until lightly browned.
Title: Chocolate Chip Peanut Butter Pound Cake
Ingredients:
- 3 flour
- 1 baking powder
- 1/2 salt
- 1 peanut butter
- 1/2 butter
- 3 white sugar
- 6 eggs
- 2 vanilla
- 1 1/2 chocolate chips
- 1 1/2 powdered sugar
- 1/4 milk
- 1/4 peanut butter
- 1/2 vanilla
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Stir together all cake ingredients, gently stirring in the chocolate chips last.
3. Pour batter into pan.
4. Bake for 1 hour and 20 minutes.
5. Let cool for 20 minutes.
6. Drizzle glaze over cake, then sprinkle mini chocolate chips on top.
Title: Raisin Cinnamon Bread Pudding - Crock Pot
Ingredients:
- 10 sweetened condensed milk
- 1 water
- 1 vanilla extract
- 1 eggs
- 4
Instructions:
1. Spray inside of 5 quart crockpot with vegetable spray.
2. Place bread cubes in the crockpot.
3. Mix milk, water, vanilla, and eggs, and pour over bread cubes. Spoon stir the bread with the milk mixture to coat all the bread cubes.
4. Cover and cook on low 2 1/2-3 hours. Serve warm with ice cream or cold with cool whip. Preheats easily in microwave.
Title: Sneaky Chef's Bonbons
Ingredients:
- 1/4 sweet potato baby food
- 1/4 creamy peanut butter
- 1/4 wheat germ
- 1/4 old fashioned oats
- 1/2
Instructions:
1. Pour desired topping onto a plate or parchment paper and set aside. Topping options: 3 Tbsp sugar, cinnamon sugar, sprinkles.
2. In a mixing bowl, combine baby food and peanut butter. Mix in wheat germ, oats, and chocolate chips, if using.
3. Scoop up heaping teaspoon-size amounts of batter, and roll into balls with your hands. Roll balls in topping to coat completely.
4. Wrap individually in plastic wrap to refrigerate or freeze.
Title: Apple Upside Down Cake
Ingredients:
- 3/4 unsalted butter
- 1/3 brown sugar
- 2 pure maple syrup
- 2 apples
- 1/2 hazelnuts
- 1 fresh lemon juice
- 1/2 ground cardamom
- 1 1/2 cinnamon
- 1 salt
- 3/4 all-purpose flour
- 2 baking powder
- 1/2 granulated sugar
- 1/2 eggs
- pure vanilla extract
- buttermilk
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter a deep (at least 2 inches) 9-inch round cake pan.
3. In a medium saucepan, melt 4 tablespoons of the butter.
4. Add the brown sugar and maple syrup and stir over medium heat until the sugar bubbles.
5. Remove the pan from the heat and stir in the apples, nuts, lemon juice, cardamom and a pinch of salt.
6. Spread the mixture over the bottom of the prepared cake pan.
7. In a medium bowl, whisk together the flour, baking powder and 1/4 teaspoon of salt.
8. Set aside.
9. In a mixer fitted with a paddle attachment, beat the remaining 8 tablespoons of butter just until smooth.
10. Add the granulated sugar and beat on medium speed until light and fluffy, about 2 minutes.
11. Add the eggs, 1 at a time, and beat until incorporated.
12. Mix in the vanilla.
13. Reduce the mixer speed to low and add the flour mixture to the batter in 3 parts alternating with the buttermilk in 3 parts.
14. Mix until the ingredients are just combined.
15. Turn off the mixer and finish mixing the batter by hand with a large rubber spatula until the flour is fully incorporated.
16. Drop the batter by spoonfuls onto the apple-nut mixture and spread to fill the pan.
17. Don't worry if the layer of batter is uneven; it will even out during baking.
18. Slide the cake into the oven and bake until golden and the center springs back when lightly touched, about 35 minutes.
19. Let the cake cool on a wire rack for about 5 minutes, then flip the pan over onto a serving plate.
20. Let the cake sit upside down for a moment, then pull the pan away.
21. Serve warm or at room temperature.
Title: Mississippi Delta Blues Strawberry Pie
Ingredients:
- 2 chocolate graham cracker crumbs
- 5 margarine
- 4 fresh strawberries
- 8 cream cheese
- 1 sweetened condensed milk
- 1/2 fresh lime juice
- 1 sugar
- 3 vanilla
- 1/2
Instructions:
1. Combine crumbs and butter in a small bowl. Press firmly on bottom and up side of a 9" pie plate. Refrigerate until firm. Or to save time, you could just buy a chocolate graham cracker pie crust.
2. Reserving 3 strawberries for garnish, cut off stem ends of remaining berries so they are no more than 1 1/2" tall. Arrange, cut ends down, on crust, refrigerate. Beat cream cheese until smooth. Add sweetened condensed milk; beat well. Add lime juice; blend well.
3. Pour into prepared crust, covering strawberries. Refrigerate overnight (it will taste great). Whip cream until soft peaks form. Gradually add sugar and vanilla and whip until stiff and glossy.
4. Using a pastry bag with a decorating tip, pipe a lattice design on top of the pie, or just place neat spoonfuls across pie. Garnish with the reserved strawberries and lime slice. Enjoy!
Title: Italian Anise Tea Biscuits
Ingredients:
- 1 vanilla
- 2 baking powder
- 3 eggs
- 6 granulated sugar
- 1 flour
- 1 lemons
- 4 -6 milk
- 2 powdered sugar
- 1/2
- 1
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Mix the first 6 ingredients with a mixer until light and lemony in color, then add flour 1 cup at a time (I can usually get the first 4 cups with a stand mixer) remove the dough from the bowl onto a lightly floured surface and kneed in enough flour that the dough is similar to play-dough in texture (not soft or moist but not dry either, should be just enough that it doesn't stick to the counter). Roll into long snake like logs about a half inch in circumference and cut at an angle into inch long pieces. Place on cookie sheet lined with parchment or wax paper and bake around 14 minutes until bottom is golden brown (some of the tops of the cookies will crack when baking). Mix together the lemon zest and milk and microwave about 30 seconds and mix in the powdered sugar, reheating as necessary until you get a good icing consistency. Brush icing on cookies and sprinkle with the sprinkles before the icing dries.
Title: Viennese Chocolate Pepper Cookies
Ingredients:
- 1 1/2 flour
- 3/4 cocoa powder
- 1 baking powder
- 1/4 salt
- 3/4 unsalted butter
- 1 sugar
- 1 1/4 fresh ground black pepper
- 1/4 ground allspice
- 1 egg
- 2 vanilla extract
- 2 confectioners' sugar
Instructions:
1. In a medium bowl, mix the flour, cocoa powder, baking powder and salt until well combined. Set aside.
2. Using a stand mixer on medium speed, soften the butter, about 1 minute. Add the sugar and beat until light and fluffy, if still a little gritty, about 2 minutes. Beat in 3/4 teaspoon of the pepper and the allspice. Scrape down the sides of the bowl, then beat in the egg and vanilla extract until smooth, about 1 minute. Reduce speed to low and stir in the flour mixture, just until combined.
3. Lightly dust the work surface with flour and turn the dough onto it. Roll gently into a 9-inch log, wrap in plastic and refrigerate until firm, about 3 hours.
4. Position oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or Silpat liner.
5. Slice the log into 1/4-inch-thick pieces and place them about 1 inch apart on the prepared baking sheets. Bake for 6 minutes, then rotate the baking sheets top to bottom and front to back. Bake for about 6 more minutes, or until the cookies are slightly puffed and the tops feel springy. Cool for 2 minutes on the baking sheets, then transfer the cookies to racks to cool completely.
6. In a small bowl, mix the confectioners' sugar with the remaining 1/2 teaspoon black pepper. After all of the cookies are cooled, sift the sugar-pepper mixture over the cookies through a fine-mesh strainer. Store in an airtight container at room temperature between layers of wax paper for up to 5 days or freeze for up to 3 months.
Title: Healthy Chocolate Tiny Teddies
Ingredients:
- 1/4 honey
- 1/4 canola oil
- 1 vanilla extract
- 3/4 whole wheat flour
- 1/4 cocoa powder
- 1/2 baking powder
Instructions:
1. Mix the honey, oil and vanilla together. Set aside.
2. Mix the remaining ingredients together and then combine into the honey mixture until it all clumps together and forms a dough.
3. Roll out between wax paper and begin cutting shapes with a teddy-shaped cookie cutter (or any other shape). Place onto a baking tray lined with more wax paper.
4. Bake at 200 degrees Celcius for 10 minutes or until slightly firm. Do not over bake.
5. Let cool and then store in an airtight container.
Title: Tennessee Stack Cake
Ingredients:
- 3 light brown sugar
- 1 ground cinnamon
- 1 1/2 ground cloves
- 1/2 ground allspice
- 1/2 all-purpose flour
- 6 baking powder
- 1 baking soda
- 1 salt
- 1/4 buttermilk
- 1/2 eggs
- 2 vanilla extract
- 1 unsalted butter
- 16 granulated sugar
- 2 confectioners' sugar
Instructions:
1. For the filling:
2. Bring the apples and water to cover to a boil in a medium saucepan.
3. Reduce the heat and simmer until the apples are completely softened, about 10 minutes.
4. Drain the apples and let cool until just warm, about 15 minutes.
5. Puree the apples in a food processor until smooth.
6. Transfer to a bowl and stir in the brown sugar, cinnamon, cloves, and allspice. (The filling can be refrigerated for up to 2 days.).
7. For the layers:
8. Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
9. Coat 2 baking sheets with cooking spray.
10. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
11. Whisk the buttermilk, eggs, and vanilla in a large measuring cup.
12. With an electric mixer at medium-high speed, beat the butter and granulated sugar in a large bowl until fluffy, about 2 minutes, scraping down the bowl as necessary.
13. Add the flour mixture and buttermilk mixture alternately in two batches, beating after each addition and scraping down the bowl as needed until combined. (The dough will be thick.).
14. Divide the dough into 8 equal portions.
15. Working with 2 portions at a time, on a lightly floured surface, roll each out into a 10-inch circle about 1/4 inch thick.
16. Using a 9-inch cake pan as a template, trim away the excess dough to form 2 perfectly round 9-inch disks.
17. Transfer the disks to the prepared baking sheets and bake until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through the baking time.
18. Transfer the disks to a rack and cool completely, at least 1 hour.
19. Repeat with the remaining dough. (The layers can be wrapped tightly in plastic and stored at room temperature for up to 2 days.).
20. To assemble the cake:
21. Place one layer on a serving plate and spread with 1 cup filling.
22. Repeat 6 times.
23. Top with the final layer, wrap tightly in plastic, and refrigerate until the layers soften, at least 24 hours or up to 2 days.
24. Dust with confectioners' sugar and serve. (The fully assembled cake can be refrigerated for up to 2 days.).
25. Be sure to let the cake sit at least 24 hours, as the moisture from the filling transforms the texture of the cookie-like layers into a tender apple-flavored cake.
Title: Green Tea Thumbprints With Three Different Fillings
Ingredients:
- 185 flour
- 30 walnuts
- 1 cream of tartar
- 100 sugar
- 3 butter
- 60 egg
- 1 orange marmalade
- 4 peanut butter
- 4 red currant jam
- 4
Instructions:
1. First combine all of the dry ingredients in a big bowl. Then add all of the wet ingredients at once and knead everything into a smooth dough.
2. Divide dough into 24 portions and roll them into balls (about the size of a walnut). Using one of your fingers or a spoon make an indentation into each thumbprint.
3. Fill 8 cookies with 1/2 ts of marmalade each, 8 with peanut butter and the other 8 with the red currant jam.
4. Place them on a paper-lined baking sheet and bake in the pre-heated oven at 180°C/350°F for about 15 minutes or until cookies are slightly browned around the edges and cooked through.
Title: Oven-Roasted Plum Cakes
Ingredients:
- 1/2 sugar
- 1 orange zest
- 1/2 unsalted butter
- 2/3 brown sugar
- 2 eggs
- 1/2 vanilla extract
- 1 flour
- 3/4 baking soda
- 1/4 buttermilk
- 4 plums
- vanilla ice cream
Instructions:
1. Preheat oven to 350. Butter 8 ramekins and place them on a rimmed baking sheet.
2. Combine the sugar and orange zest well.
3. Cream the butter, 2 T of brown sugar, and the granulated sugar mixture for 6 minutes, scraping down the sides of the bowl as needed.
4. Add the eggs one at a time, mixing well after each addition.
5. Add the vanilla and mix well.
6. Add the flour and baking soda and beat on low speed for only 15 seconds.
7. Pour in the buttermilk and beat for 30 seconds more.
8. Remove from mixer and use a spatula to finish blending the ingredients if necessary.
9. Place a half plum, cut side up, into each cup.
10. Spoon the batter into the ramekins, dividing the batter among them evenly.
11. Sprinkle the remaining brown sugar evenly over each plum.
12. Bake 25 minutes or until a toothpick inserted into the cake portion comes out clean.
13. Cool the cakes 10 minutes.
14. To serve, top with vanilla ice cream or whipped cream, if desired.
Title: Oat Crust Fruit Pizza
Ingredients:
- 1 butter
- 1/2 brown sugar
- 2 flour
- 1/2 oatmeal
- 8 cream cheese
- 8 marshmallow creme
- 1 powdered sugar
- 2
Instructions:
1. For crust, combine butter, brown sugar, flour and oatmeal.
2. Press into ungreased cookie sheet.
3. Bake at 375 for 15 minute.
4. Cool.
5. For filling, combine cream cheese, whipped topping, marshmallow creme and powdered sugar.
6. Spread evenly over cooled crust.
7. Add assorted sliced or cut up fruits of your choice. (I like to use strawberries, blueberries, kiwi and mandarin oranges.).
8. Refrigerate until ready to serve.
Title: Christmas Gingerbread Cookies
Ingredients:
- 3 flour
- 2 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1/2 light brown sugar
- 3/4 molasses
- 1 egg
Instructions:
1. Sift flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt together. Set aside.
2. Beat butter and sugar together until light and fluffy.
3. Beat in molasses and egg.
4. Gradually add flour mixture to make a soft dough.
5. Wrap dough in plastic wrap and refrigerate at least 4 hours, or overnight.
6. Preheat oven to 350°F.
7. On a lightly floured board, roll dough out to about 1/4" thickness. Do not roll too thin.
8. Cut out shapes with cookie cutters.
9. Place on lightly greased baking sheets.
10. Bake for about 8 minutes, or until just firm when pressed. Do not overbake.
11. Cool 2 minutes on baking sheet.
12. Remove and place on racks to finish cooling.
13. Frost if desired. (Optional.).
Title: Apple Meringue
Ingredients:
- 1 apples
- 1/4 sugar
- 2 butter
- 1/2 nutmeg
- 1/2 cinnamon
- 1 lemon juice
- 3 eggs
- 1/4 powdered sugar
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Combine apples, sugar, butter, spices and lemon juice; mix well.
3. Beat the yolks of eggs and add to apple mixture.
4. Beat whites until light and stiff; add powdered sugar and vanilla.
5. Pour apple mixture into a buttered baking dish.
6. Top with meringue.
7. Bake for about 20 minutes.
Title: Grasshopper Parfaits
Ingredients:
- 1 vanilla ice cream
- 3 white Creme de Cacao
- 3 green creme de menthe
- 1/2 maraschino cherry
Instructions:
1. In each of 4 parfait glasses, alternate layers of ice cream, about 2 tsps each crème de cacao, crème de menthe, and the wafer crumbs. (or you can stir the liqueurs into the softened ice cream).
2. Top each with whipped cream and a cherry.
3. Place in freezer until serving time.