lumicero/recipes-ing2inst huggingface dataset:
Title: Crisp Apple Bake
Ingredients:
- 6 -8 apples
- 3/4 quick-cooking oats
- 1/2 brown sugar
- 3/4 flour
- 1 cinnamon
- 1/2 butter
Instructions:
1. Preheat oven to 350. Grease 8x8 baking pan or spray with cooking spray.
2. Mix oats, brown sugar, flour and cinnamon together. Cut in butter with a pastry cutter until the mixture is crumbly and the butter is well incorporated (it should be of uniform consistency with no loose flour). Save 3/4 cup of this mixture for topping.
3. Line greased pan with remaining oat mixture. Press down firmly.
4. Arrange apples on top of oat mixutre.
5. Sprinkle remaining 3/4 cup oat mixture of top. Press down slightly.
6. Bake at 350 for 30-35 minutes. Can be served warm, but let it cool awhile before serving. Also very good served chilled.
Title: Apple Tapioca
Ingredients:
- 8 -10 tart apples
- 1/2 sugar
- 3 minute tapioca
- 3 water
- 1/2
Instructions:
1. Cut the peeled and cored apples into eighths lengthwise and place in slow cooker.
2. Mix together in this order sugar tapioca, candy, and water and pour over apples.
3. Cook on high for 3-4 hours.
4. Serve hot, and top with whipped cream.
Title: Creamy Layered Banana-Blueberry Dessert
Ingredients:
- 2 milk
- 2 half-and-half cream
- 4 sugar
- 1 1/2 flour
- 1/3 bananas
- 1 -2 frozen blueberries
- 1 powdered sugar
- 4
- 3
- 2
- 1/3
Instructions:
1. Prepare a 13 x 9-inch glass baking dish.
2. In a microwave-safe bowl whisk milk with egg yolks, 1-1/2 cups sugar, and flour, microwave until thickened, removing and whisking a couple of times during cooking.
3. Stir in butter and banana extract or vanilla until combined; let cool for 10 minutes (this can also be cooked on top of stove in a heavy-bottomed saucepan).
4. Meanwhile arrange HALF of the wafer cookies evenly into the bopttom of the baking dish, then top with HALF of the banana slices and then HALF of the blueberries.
5. Spoon HALF of the cooked pudding mixture over the berries.
6. Repeat layers.
7. Cover and refrigerate for 4 hours.
8. In a bowl beat the 2 cups whipping cream until just slightly thickened, then add in powdered sugar and beat until soft peaks form.
9. Spread over the chilled pudding.
10. chill until ready to serve or serve immediately.
11. Delicious!
Title: Cherry Cake Kossman
Ingredients:
- 1 1/4 brown sugar
- 1/2 butter
- 3 eggs
- 3 nutmeg
- 1 cinnamon
- 1 clove
- 1/2 baking soda
- 1 flour
- 1 1/2 cherries
- 1
Instructions:
1. cream butter and sugar
2. add cream or milk
3. add eggs.
4. sift dry ingredients
5. add to wet mixture
6. fold in cherries.( batter will be loose)( i used a cup of cherry pie filling ).
7. butter and flour cake pan ( i pam ed a 10 inch spring form pan ).
8. bake in 375 degree oven for 30 minutes or until done.
Title: Easy Peach Cobbler
Ingredients:
- 1/4 - 1/2 butter
- 1 Bisquick
- 2 sugar
- 1 milk
- 1 cinnamon
Instructions:
1. Preheat oven to 375.
2. Melt butter in a 13x9 inch dish.
3. Pour in peaches.
4. Mix Bisquick, sugar and milk together and pour over peaches.
5. Sprinkle evenly with cinnamon
6. Bake until golden brown (about 20-30 minutes).
Title: Tavuk Gogsu (Caramelized Turkish Creamy Chicken Breast Pudding)
Ingredients:
- 3/4 sugar
- 1 1/4 heavy cream
- 3 1/2 milk
- 1 vanilla extract
- 1 boneless skinless chicken breast
- 5 cornstarch
- 1 butter
Instructions:
1. Place the chicken in a saucepan filled with water and allow it to come to the boil. Reduce the temperature and let it simmer until the chicken is fully cooked, approximately 20 minutes. Remove the chicken from the saucepan, cool, pat dry and shred into very, very fine shreds. Mix the rice flour or corn starch with some milk. Add the cream, sugar and the rest of the milk to a pot and boil.
2. Once the mixture reaches boiling, add a few spoonfuls of it to the rice flour slurry, to temper it, and then slowly empty the slurry into the pot and add the extract. Whisk the mixture constantly. As soon as it starts to thicken, add the shredded chicken and continue stirring until it is thick and set.
3. Melt the butter in a heavy skillet and pour the pudding inches Cook, over medium-low heat, without stirring for 8-10 minutes, until it is caramelized (singed) underneath.
4. Allow the pudding to cool in the skillet and serve from there. To serve - cut into pieces and 'flip' a piece onto a plate - the singed part should be on top.
5. Delicious served with either Whipped Cream or Ice Cream. (plain is good, too).
Title: German Apple Cake
Ingredients:
- 1 lemon
- 3 tart apples
- 1 1/3 all-purpose flour
- 1 1/2 baking powder
- 1/2 unsalted butter
- 1/2 sugar
- 2 sugar
- 2 eggs
- 2 cinnamon
- 1 -2 lemon juice
Instructions:
1. Grate rind from large lemon and set aside. Squeeze juice into bowl and set aside.
2. Peel apples, cut them into quarters, and cut out cores. Dip them into lemon juice quickly so they won't turn brown. With a paring knife, cut 1/4-inch deep lines lengthwise into the outside part of the apple slices, keeping them parallel. Set aside on plate. These are the "fanned apples" the German bakers are so proud of.
3. Lightly grease a 10-inch springform pan with butter. Preheat the oven to 350°F.
4. In mixing bowl, cream butter and 1/2 C sugar together. Gradually add in flour and baking powder while mixing. Add eggs, lemon rind, and 1-2 teaspoons lemon juice. Mix well and pour into springform pan.
5. Place the apple pieces, cut side up, in a decorative pattern.
6. In a small bowl, mix 2 tablespoons sugar and 2 teaspoons cinnamon. Sprinkle evenly over top of cake.
7. Bake 30-35 minutes, or until a toothpick inserted in the center (not in apple) comes out clean. Place on a cooling rack, and remove side of springform so it won't continue to cook.
8. Serve with whipped cream.
Title: Fete Noir 70 - Chocolate Cake
Ingredients:
- 8 bittersweet chocolate
- 4 butter
- 1 sugar
- 1 water
- 1/3 eggs
- 5 sugar
- 1/4 salt
- 1/4
- 1
Instructions:
1. In a small pot, put 1 cup sugar and water. Bring to a boil and set aside.
2. Melt chocolates in a bowl over a pot of simmering water. Remove and stir in butter with a rubber spatula.
3. Then stir in sugar syrup in a slow steady stream. Stir in B&B Liqueur.
4. In the bowl of an electric mixer, whip eggs, sugar and salt until light and thick.
5. Fold eggs into chocolate mixture one half at a time.
6. Pour into a greased and papered 9” cake pan. Place in a larger pan with 1” of hot water.
7. Bake at 275° for about 40 minutes.
8. Let cool for 20 minutes and turn out onto cake plate or cardboard circle.
9. Dust with powdered sugar if desired.
10. Serve at room temperature.
Title: Tahinopita
Ingredients:
- 2 1/4 whole wheat pastry flour
- 3 1/4 unbleached white flour
- 1/2 baking soda
- 1 salt
- 3/4 cinnamon
- 3/4 tahini
- 1/2 sugar
- 1/2 - 3/4 raisins
- 1/3 walnuts
- 1/2 sugar
- 1/3 water
Instructions:
1. Preheat the oven to 350°F Oil an 8-by-8 inch square pan or a 9-inch round pan and dust thoroughly with flour.
2. Sift together the flour, baking powder, salt, and cinnamon.
3. Pour the tahini into a large mixing bowl and slowly drizzle in the orange juice while beating with an electric beater. Add the sugar and beat well for several minutes, until this mixture is smooth and lighter in color.
4. Add the dry ingredients and continue mixing with the beaters. The dough will be thick like cookie dough, so you'll have to stop and clean the beaters out when they get bogged down! Be patient, it IS worth it. :-D When it's well mixed, knead in the raisins and walnuts, if using- they ARE tasty!
5. Press the dough into the prepared pan, using a spatula or slightly moistened fingers to press the dough into place and smooth out the top.
6. Bake for 35 to 38 minutes, until light golden brown on top- be sure it's baked through, but careful not to let it dry out. Let the cake rest in the pan for several minutes, then remove from the pan and cool on a wire rack.
7. You have three options: eat the cake just like this (YUMMM), dust it lightly with powdered sugar, or, as Jennifer says, you can "be really Greek about it" and make a sugar syrup: Boil the sugar and water together in a small saucepan for about 10 minutes to form a slightly thick syrup. Drizzle the syrup liberally over the top of the cake and brush on the sides.
8. Whichever way you decide, cut this edible Greek glory into squares or wedges and enjoy!
Title: Egg Free Wholemeal Muffin
Ingredients:
- 2 whole wheat flour
- 1 brown sugar
- 1 3/4 granulated sugar
- 1/2 baking powder
- 1 salt
- 1/3 water
- 1 vanilla
Instructions:
1. Heat oven to 350°. Mix flour, brown sugar, baking powder and salt with . Mix in remaining ingredients.
2. spoon into 12 muffin cases.
3. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar if desired.
Title: Marvelous Marble Cake
Ingredients:
- 180 butter
- 1 vanilla essence
- 3/4 caster sugar
- 2 eggs
- 1 1/2 self raising flour
- 1/2 milk
- 2 milk
- 1 butter
- 90 icing sugar
- 1 milk
- 1 1/2
Instructions:
1. lightly grease 20cm ring pan, cover with grease paper.
2. beat butter, essence and caster sugar in a small bowl with an electiric mixer until light and fluffy.
3. add eggs.
4. beating well.
5. transfer to a large bowl and fold in sifted flour and milk in 2 batches.
6. divide mixture evenly between 3 bowls.
7. 1st bowl:
8. tint mixture pink.
9. 2nd bowl:
10. stir sifted cocoa and extra milk.
11. 3rd bowl:
12. add extra milk.
13. drop spoonfools of each mixture into pan.
14. run knife through to give a marbled effect.
15. bake in a moderate oven for about 40 minutes.
16. stand 5 minutes.
17. turn onto cooling rack.
18. icing:
19. beat butter with electric mixer until as white as possible.
20. beat in sifted icing sugar and milk in 2 batches.
21. divide mixture into 2 bowls.
22. tinting one pink.
23. drop spoonfools of each onto cake, use spatula to give marbled effect.
Title: Bourbon Bread Pudding
Ingredients:
- 1/2 raisins
- 1/3 Bourbon
- 3 Bourbon
- 12 milk
- 1 1/2 sugar
- 1 eggs
- 3/4 vanilla extract
- 3 ground cinnamon
- 3 unsalted butter
- 1
- 1/4
Instructions:
1. Combine raisins and 1/3 cup bourbon in small bowl. Soak for 30 minutes. Drain.
2. Preheat oven to 375°F Place bread in large bowl. Whisk milk, 3/4 cup sugar, cream, eggs, 2 egg yolks, vanilla and cinnamon in medium bowl to blend. Pour egg mixture over bread. Add raisins; mix gently to coat bread. Transfer mixture to 9×5x3-inch glass loaf baking dish.
3. Cover baking dish with foil. Bake pudding 40 minutes. Remove foil and bake until top is golden and tester inserted into center comes out clean, about 30 minutes longer. Cool slightly.
4. Melt butter in top of double boiler set over simmering water. Add 3 tablespoons bourbon, 1/4 cup sugar and 1 egg yolk. Whisk until mixture thickens slightly and candy thermometer registers 160°F, about 1 minute. Remove from heat.
5. Cut hot or warm bread pudding into 6 slices. Transfer to plates. Spoon bourbon sauce over each portion and serve.
Title: Ww Low Fat Cream Cheese Icing
Ingredients:
- 4 fat free cream cheese
- 4 butter
- 1 margarine
- 2 vanilla extract
- powdered sugar
Instructions:
1. Combine all ingredients on low with mixer.
2. Enjoy.
Title: Dreamsicle Pie
Ingredients:
- 8 cream cheese
- 1 vanilla instant pudding mix
- 1 orange gelatin
- 1 Cool Whip
- 12 graham cracker pie crusts
- 9
Instructions:
1. Beat cream cheese on high until smooth.
2. Beat in orange juice, pudding mix and Jell-o. Stir in half of the Cool Whip. Pour this mixture into the pie crust.
3. Top with the remaining Cool Whip. Garnish with orange slices and mint leaves. Refrigerate for three hours or over night.
Title: Curly Locks' Special: Strawberries, Sugar and Cream for 1
Ingredients:
- 3 -4 strawberries
- 1 -2 demerara sugar
- 2 -3 half-and-half
- mint leaves
- fresh basil
- cracked black pepper
- ground cinnamon
- ground cardamom
- salt
Instructions:
1. *Note: [NO] Cool Whip!
2. Place the sliced strawberries in a pretty serving dish.
3. Sprinkle sugar over the strawberries.
4. Pour half and half or heavy cream on and around the strawberries. Or, if you prefer, add a dollop of real whipped cream or spoonful of drained plain yogurt (aka Greek yogurt).
5. For a special touch, garnish with one of the optional ingredients.
Title: Mocha Cream Chocolate Torte
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 sugar
- 3 cornstarch
- 1/2 instant coffee crystals
- 1/4 milk
- 2 butter
- 1 1/4 powdered sugar
- 1
- 1/4
Instructions:
1. Heat oven 350*.
2. Grease and flour 13x9 inch pan.
3. In large bowl, combine cake mix, water, oil and eggs, beating at low speed until moistened.
4. Beat 2 minutes at high speed,.
5. Pour into prepared pan; bake at 350* for 30-40 minutes or until toothpick inserted in center comes out clean.
6. Meanwhile, in heavy saucepan combine sugar, cornstarch and instant coffee; blend well.
7. Gradually stir in milk.
8. Cook over medium heat until mixture thickens and boils, stirring constantly.
9. Remove from heat; cover with plastic wrap.
10. Refrigerate 30 minutes or until cool. (Mixture will be very thick.).
11. In large bowl beat margarine and powdered sugar until well blended.
12. Gradually add cooled coffee mixture; beat until light and fluffy.
13. To assemble torte, cut cooled cake in half lengthwise.
14. Slice each half in half horizontally to make 4 layers.
15. Place 1 layer on serving tray.
16. Spread top with frosting mixture.
17. Repeat with remaining layers and frosting.
18. Frost sides and top of cake.
19. Sprinkle top of torte with chocolate curls if desired.
20. Store in refrigerator.
Title: The Ultimate Lemon Mousse
Ingredients:
- 2 water
- 1 plain gelatin
- 1/2 unsalted butter
- 3/4 sugar
- 3 lemon zest
- 1/2 fresh lemon juice
- 6 salt
- 3/4 heavy whipping cream
Instructions:
1. Pour the water into a small bowl, sprinkle the gelatin over the water and let stand about 10 minutes, or until softened.
2. Place the bowl in a larger bowl of hot water, and stir until the gelatin has dissolved and the liquid is clear.
3. Meanwhile, melt the butter in a large heavy saucepan over med-low heat.
4. Remove the pan from the heat and whisk in the sugar, zest, lemon juice, and salt.
5. Whisk in the yolks until smooth; cook mixture, stirring constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow the mixture to boil.
6. Remove the pan from the heat, stir in the gelatin mixture and immediately pour through a strainer into a bowl.
7. Let cool to room temperature, whisking occasionally.
8. Beat the cream with an electric mixer on high speed in a large bowl just until the cream forms stiff peaks.
9. Add the cream to the lemon mixture in 3 batches, gently folding it in with a whisk or a rubber spatula just until blended.
10. Divide the mousse evenly between 4 stemmed glasses; refrigerate, loosely covered, for at least 2 hours or up to 2 days, until set and thoroughly chilled.
Title: Easy Flourless Chocolate Cake
Ingredients:
- 12 bittersweet chocolate
- 12 unsalted butter
- 6 eggs
- 3/4 sugar
- 1 salt
Instructions:
1. Have the eggs and butter at room temperature.
2. Heat oven to 300 degrees.
3. Melt chocolate and butter in a double boiler. Remove from heat.
4. Whisk eggs, sugar and salt briskly for 5 minutes. Add the chocolate mixture and whisk for another 2 minutes.
5. Pour into a baking prepared (lined with parchment) 9" baking pan and bake for 30-35 minutes. You can use a springform pan lined with parchment also, but I've made this cake in many different parchment lined pans. It comes out fine.
6. Garnish if desired.
Title: Bacon Creme Brulee
Ingredients:
- 1 1/2 heavy cream
- 1 1/2 milk
- 1/2 bacon
- 9 turbinado sugar
- 1/2
Instructions:
1. Preheat the oven to 300°F.
2. Add bacon to a large, hot sauté pan over medium heat. Render the fat from the bacon until crispy, about 10 minutes. Transfer crispy bacon pieces with a slotted spoon to a plate covered with paper towel to drain off fat.
3. Transfer the bacon pieces to a clean medium saucepot with the cream and milk. Over medium heat, simmer the liquid for about 15 minutes to infuse it with bacon flavor. Strain the bacon from the liquid, and return the liquid to the saucepot. (Discard bacon or reserve for later use.).
4. Whisk 1/3 of the hot liquid into the egg yolks 1/4 cup at a time to slowly heat the yolks (adding all of the hot liquid at once will cook and curdle the yolks). Then slowly whisk the warmed yolks into the remaining hot liquid in the saucepan. Return the liquid to a simmer over medium heat and continue stirring until the liquid thickens. (Run your finger down the back of the spoon. If the liquid holds the line you make with your finger, the custard is ready). =.
5. Divide the custard evenly amongst 2 1/2- or 3-ounce ramekins (fill 3/4 of the way) and put them in a baking dish or roasting pan. Make a water bath by pouring water into the pan so it comes halfway up the side of the ramekins. Cover the entire baking dish and transfer to the oven. Bake until the custard is set around the sides and still a little jiggly in the middle, about 30 minutes.
6. Remove the baked custards from the oven and let them cool completely. Then cover them and refrigerate to chill for at least a few hours or overnight.
7. To serve, sprinkle the tops to cover with turbinado sugar and melt the sugar with a brulee torch until it is brown and crunchy. If you don't have a brulee torch, broil under high heat with the oven door open, watching VERY carefully not to burn.
Title: Aarsi’s Ultimate Sooji Halwa
Ingredients:
- 1 semolina flour
- 3/4 granulated sugar
- 4 water
- 1/2 ghee
- 1/2 golden raisin
- 1/4
Instructions:
1. Heat water and sugar together and bring to a boil to make simple syrup.
2. Meanwhile, heat ghee in a non-stick pan.
3. Add Sooji (Semolina) to the ghee and stir regularly until the Sooji (Semolina) turns golden brown.
4. Switch off the gas and place this pan on the side.
5. Add sugar and water mixture to the Sooji (Semolina). Be careful, as it will boil up on you.
6. Return the above to the stove and on medium heat, stir frequently until the water gets evaporated.
7. Add half the almonds and all the raisins.
8. Cook this until the mixture leaves ghee (clarified butter) on the sides.
9. Remove and garnish with rest of the almonds and enjoy this warm and comforting dessert with your loved ones!
Title: Peanut Butter and Hot Fudge Pudding Cake
Ingredients:
- 1/2 flour
- 1/4 sugar
- 1 baking powder
- 1/3 milk
- 1 vanilla
- 3/4 creamy peanut butter
- 1/4 sugar
- 1/2 cocoa powder
- 4 boiling water
- 1
Instructions:
1. Combine first 3 ingredients in a large bowl, then add milk, oil, and vanilla. Mix until smooth.
2. Stir in peanut butter, and pour in slow cooker.
3. Mix remaining sugar, and cocca powder, and gradually stir in boiling water.
4. Pour this mixture over batter in slow cooker. DO NOT STIR.
5. Cover and cook on high 2-3 hours, or till toothpick inserted comes out clean.
6. Serve with vanilla ice cream.
Title: Chewy Apricot Logs
Ingredients:
- 1 marshmallows
- 1 walnuts
- 1 coconut
- 1
- 3/4
Instructions:
1. Mix all ingredients together.
2. Add coconut last and adjust amount according to dryness of mixture (the mix should be moist and sticky to allow to roll).
3. Roll handfulls of mixture into short, fat logs (they can be as thick or thin as you like).
4. Roll in coconut.
5. Place logs on to grease proof paper and start to roll into a better log type shape by pressing down hard and rolling at the same time.
6. Twist the ends of the paper.
7. Place in the freezer.
8. Take out about an hour before you are ready to chop them up and eat them.
Title: Pears in Red wine
Ingredients:
- 1 red wine
- 150 sugar
- 4 cloves
- 2 black peppercorns
- 1 vanilla pod
- 1 cinnamon stick
- 1 pears
- 6 creme de cassis
- 3 crystallized ginger
- 2 heavy cream
- creme fraiche
Instructions:
1. Empty the wine into a stainless steel saucepan with the sugar, cloves peppercorns, vanilla pod, cinnamon stick and orange peel.
2. Bring the contents to the boil, then lower the heat and simmer gently for 20 minutes.
3. Remove the pan from the heat, and cover it while you attend to the pears.
4. Use a small knife to cut out the end of the core.
5. I like to remove as much of the core as I can to allow the syrup to penetrate inside.
6. Peel the pear carefully, leaving the stem intact.
7. Stand the pears in a snug fitting saucepan and pour the wine syrup over them to submerge.
8. Simmer gently for 15-20 minutes.
9. Remove and stand them upright.
10. Add the creme de cassis to the pan and the ginger.
11. Simmer until reduced by about 1/3 and the mixture is syrupy.
12. Pour this syrup over the pears, and chill before serving with the cream or creme fraiche.
Title: Mmm... White Chocolate Creme Brulee
Ingredients:
- 5 sugar
- 1/2 white chocolate
- 2 vanilla extract
- 3 sugar
- 1/4
- 2
Instructions:
1. Position rack in center of oven and preheat to 300 degrees F.
2. Whisk egg yolks and 1/4 cup sugar in a medium bowl.
3. Bring cream and the remaining 1/4 cup sugar to simmer in heavy medium saucepan; reduce heat to low.
4. Gradually add chopped white chocolate to the cream mixture and whisk until smooth.
5. Gradually whisk the hot white chocolate mixture into yolk mixture, then whisk in vanilla.
6. Pour the mixture through a fine sieve, then ladle custard into four 10-oz custard cups (if you use 4 oz ramekins, it will fill about 7 of them).
7. Place the filled cups in large baking pan and add enough hot water to pan to come halfway up sides of cups.
8. Bake at 300 degrees F until the custards are set in the center, about 1 hour.
9. Carefully remove the custards from water and let cool.
10. Cover (plastic wrap works fine) and refrigerate.
11. Just before serving, preheat the broiler.
12. Sprinkle 1/2 tablespoon sugar over each custard.
13. Broil until the sugar caramelizes, watching carefully, which will take about 2 minutes.
14. Serve hot, or refrigerate up to 1 hour and serve cold.
15. Makes 4 servings.
Title: Turtle Dessert
Ingredients:
- 17 ice cream sandwiches
- 1 pecans
- 1 1/4
- 1
- 3/4
Instructions:
1. *Place 8 ½ ice-cream sandwiches in a 13 x 9 inch baking dish.
2. Spread evenly with caramel topping, and sprinkle with 1 cup pecans.
3. Top with 2 cups whipped topping and remaining ice cream sandwiches.
4. Spread remaining whipped topping evenly over sandwiches.
5. Sprinkle with remaining ¼ cup pecans.
6. Cover and freeze at least 2 hours.
7. Let stand 5 minutes before serving; cut into squares.
8. Drizzle with fudge topping.
Title: Peanut Butter & Chocolate Chip Cream Cheese Cookies
Ingredients:
- 8 cream cheese
- 8 sugar
- 1/3 vanilla
- 2 chocolate chips
- 3/4
Instructions:
1. Beat sugar, cream cheese and vanilla together until smooth and creamy.
2. Unroll the crescent roll sheet onto lightly floured surface. Stretch out the dough then trim the edges to give it a rectangle or shape (a pizza cutter works well).
3. Spread the cream cheese mixture over the top of the cressets, leaving a 1/2 inch gap at the edges.
4. Sprinkle chips on cream cheese and lightly pressed into dough.
5. Roll the crescent sheet up tightly and wrap and cling wrap. Place in freezer for at least two hours.
6. Once chilled, line a cookie sheet with parchment paper (prevents sticking). Slice the roll into 1/4 inch slices (they won't keep the precise round shape).
7. Bake at 350° for 12 to 14 minutes until golden brown.
8. * I learned you can use plain dental floss and cut soft dough more cleanly.
Title: Dessert Peach or Apple Pie Filling Enchiladas
Ingredients:
- 1 flour tortillas
- 10 cinnamon
- 1 butter
- 1/3 sugar
- 1/2 brown sugar
- 1/2 water
- 1/2 vanilla
- 1/2
Instructions:
1. Preheat oven to 350 degrees Heat whole package of tortilas in microwave for 30-45 seconds.
2. Spoon fruit evenly onto heated tortilas, roll and place seam side down in a lightly greased baking dish (I used 9x13 but probably could use 8x8) In a small sauce pan combine cinnamon, butter, sugars and water.
3. Bring to boil, reduce heat and simmer for 3 minutes, add vanilla.
4. Pour sauce over tortilas.
5. Cover and bake for 20 minutes.
6. Serve warm.