lumicero/recipes-ing2inst huggingface dataset:
Title: Original Be-Ro Melting Moments-Afternoon Tea Biscuits or Cookies
Ingredients:
- 5 butter
- 3 caster sugar
- 2 vanilla essence
- 5 vanilla extract
- self raising flour
- oats
Instructions:
1. Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease two baking trays.
2. Cream the butter or margarine with the sugar until very light and fluffy. Beat in the vanilla essence or extract.
3. Stir in the flour and mix well.
4. Roll walnut sized pieces of the mixture into balls and toss in rolled oats or desiccated coconut.
5. Cut each glace cherry into quarters, for quarter for each melting moment.
6. Place on baking trays, flatten slightly and place a small piece of cherry on each biscuit. Bake for 10-15 minutes until golden brown but NOT dark brown.
7. N.B. To help shape "ball" type biscuits, slightly dampen the hands.
Title: Sugar Cookies
Ingredients:
- 1 butter
- 1 1/2 margarine
- 2 sugar
- 1 eggs
- 3 vanilla
- 2 flour
- 1/2 baking powder
- salt
Instructions:
1. Cream butter and sugar. Add eggs and vanilla. then mix dry ingredients. you may have to add another 1/2 cup of flour. (this can be added as you cut the cookies out if the dough is too sticky).
2. Chill dough.
3. Roll out dough and cut into desired shapes. Bake 350 for 8-10 minutes (shorter time for softer cookies).
Title: Gingerbread Cookies !
Ingredients:
- 3 1/2 flour
- 1 1/2 ginger
- 2 cinnamon
- 1/4 salt
- 1/4 honey
- 2 butter
- 2 applesauce
- 1 egg
- 1 molasses
- 1 baking soda
- 1 1/2 warm water
Instructions:
1. Pre-heat over to 350 degrees.
2. In a large bowl cream butter, sauce, egg, sugar/honey, and WARMED molasses.
3. Dissolve baking soda in the warm water and add to mixture.
4. Beat until smooth.
5. Mix in flour, spice, and salt until well blended.
6. Chill for 3-4 hours.
7. It rolls out pretty well, but you'll probably need flour! I always use a pretty good amount on my counter and rolling pin.
8. Cut cookies into desired shapes and bake for 10-12 minutes.
9. Depending on how you like your cookies, you'll need to watch the time and the thickness.
10. * For adorable Christmas ornaments, I make thin cookies and bake them till they are pretty hard and crispy. Then, I put an ornament hook on them and they make great ornaments!*.
Title: Sweetie Pie!
Ingredients:
- 1 graham cracker crumbs
- 1 butter
- 1/4 pecans
- 1 flaked coconut
- 1 1/2 pecan halves
- 1 sweetened condensed milk
- 1
Instructions:
1. Prepare pastry for a single-crust pie and line with it a 9-inch pie plate as directed by package instructions. Place over the uncooked pastry a double thickness of foil. Bake in a 375 degree oven for 10 minutes. Remove foil. Cool slightly on a wire rack.
2. Meanwhile, in a small bowl, combine cracker crumbs and melted butter; toss to mix well. Spread cracker mixture evenly over bottom of the partially baked pastry crust.
3. Over cracker mixture, evenly layer: finely chopped pecans, 1 cup of the chocolate pieces, the coconut, butterscotch pieces, the remaining 1/2 of the chocolate pieces and pecan halves. Gently pour condensed milk over entire pie.
4. Bake in the 375 degree oven about 30 minutes or until condensed milk turns golden brown. Cool on a wire rack for at least 1 hour. Cover and refrigerate any leftovers.
Title: Mincemeat Recipe #3947527459 - No Meat
Ingredients:
- 2 apples
- 1/2 dark raisin
- 1/2 golden raisin
- 1/2 prune
- 1/2 dried cranberries
- 1/2 dried cherries
- 1/2 orange zest
- 1 lemon zest
- 1 butter
- 1/2 cinnamon
- 2 ground nutmeg
- 1 ground cloves
- 1 ground ginger
- 1 molasses
- 1/2 brown sugar
- 1/2 apple cider
- 2 brandy
- 1 walnuts
- 1/2
Instructions:
1. In small batches, pulse all the dried fruits in a food processor until very finely chopped.
2. Melt butter in a large pan.
3. Add all ingredients except 1/2 c of brandy and nuts.
4. Simmer over very low heat for one hour, stirring frequently, or until the liquid is reduced and the ingredients are stiff and difficult to stir.
5. Stir in nuts and remaining brandy. Refrigerate, covered, 2-3 months. Replenish brandy as it evaporates.
Title: Cranberry Apple Cobbler
Ingredients:
- 1 1/2 cranberries
- 1 granny smith apple
- 1 orange zest
- 1/2 light brown sugar
- 1/4 cinnamon
- 1 ground cloves
- 1/2 all-purpose flour
- 1 all-purpose flour
- 1 unsalted butter
- 1/2 double-acting baking powder
- 1/4 salt
- 2 vegetable shortening
- 1/3 plain yogurt
- 1/2 granulated sugar
- vanilla ice cream
Instructions:
1. In a shallow 2-cup baking dish toss together the cranberries, the apple, the zest, the brown sugar, the cinnamon, the cloves, and 1 tablespoon of the flour and dot the top with the butter.
2. In a bowl stir together the remaining 1/2 cup flour, the baking powder, and the salt.
3. Add the shortening, blend the mixture until it resembles coarse meal, and stir in the yogurt. (The dough will be sticky.)
4. Drop the dough by spoonfuls onto the cranberry mixture, sprinkle it with the granulated sugar, and bake the cobbler in the middle of a preheated 400°F oven for 30 minutes, or until the top is golden. Serve the cobbler with the ice cream.
Title: Glazed Apple Rings
Ingredients:
- 6 apples
- 2 sugar
- 1 1/2 cranberry juice
- 1/4 lemon juice
- 2 cinnamon
- 1 whole cloves
Instructions:
1. in sauce pan, combine all ingredients except the apples. boil for 5 minutes.
2. wash and core the apples, slice, unpeeled into medium thick rings.
3. place in large baking pan and cover with the simmered sauce.
4. bake 275 degrees F. until apples are tender. About 30 minutes.
5. baste occasionally with syrup.
6. remove cloves and cinnamon, serve or refrigerate.
Title: Spiced Coffee Cake
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 2 cinnamon
- 1 clove
- 1/2 nutmeg
- 1/4 salt
- 1/2 shortening
- 1 egg
- 2 molasses
- 1 baking soda
- 1
Instructions:
1. Mix all dry ingredients together, blend shorting into all dry ingredients (After mixing take out a 3/4 of a cup for topping).
2. Add egg, molasses, milk and baking soda to the remainder of the ingredients.
3. Mix on medium speed until smooth.
4. Pour into square pan
5. The 3/4 cup of ingredients that you kept out, crumble on top.
6. Bake 30 to 40 minute at 350°F.
Title: Basic Sponge Sandwich
Ingredients:
- 2 eggs
- 3 caster sugar
- 3 self raising flour
Instructions:
1. Break eggs into a bowl, whisk lightly slowly adding the sugar then whisk well until thick, creamy and almost white in colour.
2. Lightly fold the flour into the mixture.
3. Place in well greased cake tin 7inch=18cm.
4. Bake at 180C,350F Gas Mark 4 for 30 mins - Do not open the oven door till cake is cooked or it may flop. Once cooled slice and add fillings and enjoy.
Title: Oranges With Red Wine Syrup and Orange Pound Cake
Ingredients:
- 3 dry red wine
- 3/4 granulated sugar
- 1/2 vanilla bean
- 1 oranges
- 2 1/2 mascarpone
- 1 sugar
- 2 unsalted butter
- 4 all-purpose flour
- 1 baking powder
- 1 salt
- 1/2 granulated sugar
- 1/4 eggs
- 1 orange zest
- 3 vanilla extract
- 1
- 1 1/2
- 1
Instructions:
1. Orange Pound Cake:
2. Preheat the oven to 325 degrees F.
3. Grease an 8 1/2 by 4 1/2 by 3-inch loaf pan with 1 teaspoon of the butter and 1 teaspoon of flour, knocking out the excess. Sift the remaining cup of flour, baking powder, and salt into a bowl, and set aside.
4. Combine the remaining butter and the sugar in the bowl of a mixer and cream on high speed.
5. Add the dry ingredients to the bowl, alternating with the eggs, beating on low speed, and scraping the sides of the bowl. Add the juice, zest, and vanilla, and beat until just incorporated.
6. Pour the batter into the prepared pan. Bake until the cake has risen, is golden brown on top, and a tester inserted into the center comes out clean, about 1 hour.
7. Remove the cake from the oven. Let rest in the pan for 10 minutes, then turn out onto a wire rack to cool for at least 30 minutes before serving.
8. In a medium, heavy saucepan, combine the red wine, sugar, orange juice, vanilla bean, and strip of orange peel, and bring to a boil.
9. Reduce the heat and simmer until the sugar is dissolved and the liquid is reduced by half.
10. Peel and section the oranges over a bowl to catch the juice. Place the orange sections in a shallow, glass, baking dish.
11. Remove the wine mixture from the heat and pour over the orange sections. Discard the vanilla bean and zest. Let stand and cool to room temperature, about 30 minutes. (If not serving immediately, tightly cover and refrigerate until ready to serve.).
12. For the mascarpone:
13. In a bowl, whisk together the mascarpone, sugar, and liqueur until smooth. Cover and refrigerate until ready to serve.
14. To serve, slice the pound cake thickly and place one slice on each serving plate. Top with oranges and red wine syrup, and a heaping dollop of the sweet mascarpone.
Title: Tropical Sunshine Cake
Ingredients:
- 1 evaporated milk
- 1 eggs
- 2 crushed pineapple with juice
- 1 powdered sugar
- 1/2 flaked coconut
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 13 x 9-inch baking pan.
3. Combine cake mix, evaporated milk and eggs in large mixing bowl.
4. Beat on low speed for 2 minutes.
5. Stir in 1 cup pineapple.
6. Pour batter into prepared baking pan.
7. Sprinkle with almonds Bake for 30- 35 minutes or until wooden pick inserted into center comes out clean.
8. Cool in pan or wire rack for 15 minutes.
9. Combine sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
10. Spread over warm cake, sprinkle with coconut and remaining pineapple.
11. Cool completely before serving.
12. Top with whipped cream if desired.
Title: Banana Layer Cake With Caramel Frosting
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 2 sugar
- 1 eggs
- 1/4 baking soda
- 2 buttermilk
- 3 all-purpose flour
- 1 bananas
- 1 1/4 pecans
- 3/4 sugar
- 1 brown sugar
- 1/2 evaporated milk
- butter
- margarine
Instructions:
1. Cream butter; gradually add sugar, beating well.
2. Add egg yolks, one at a time, beating well after each addition.
3. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour.
4. Stir in mashed bananas and pecans.
5. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
6. Pour batter into 2 greased and floured 8 inch round cake pans.
7. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
8. Cool cake in pans 10 minutes; remove layers from pans, and let cool completely.
9. For frosting, combine all ingredients in a heavy saucepan; cook over medium heat, stirring frequently until mixture reaches soft ball stage (240 degrees).
10. Remove from heat, and beat until spreading consistency; add additional milk, if necessary.
11. Spread immediately on cooled cake between layers and on top and sides.
Title: Pumpkin Brownies With Chocolate Ganache
Ingredients:
- 4 unsalted butter
- 3/4 sugar
- 1 1/4 eggs
- 3 pure vanilla extract
- 1 salt
- 1/4 Gold Medal all-purpose flour
- 1 cream cheese
- 4 pumpkin puree
- 1/2 granulated sugar
- 1/4 pumpkin pie spice
- 1 1/2 pure vanilla extract
- 1/2 heavy cream
- 4
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
2. Microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted. While the chocolate is melting, prepare the pumpkin layer. In a medium bowl, combine cream cheese, pumpkin puree, sugar, pumpkin pie spice and vanilla. Beat with an electric mixer well combined and smooth. Set aside.
3. Once the butter is melted, remove the bowl from the microwave and stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.
4. Spread 3/4 the batter into prepared pan. Spoon pumpkin filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Use a knife or wooden skewer to cut through the batter several times in different directions to create a swirled pattern. Bake in preheated oven for 30-35 minutes - do not overbake.
5. Remove to cooling rack to cool completely. Before serving, prepare the ganache.
6. To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Spoon the ganache over the brownies.
Title: Wheat-Free Tropical Dream Cookies
Ingredients:
- 1/4 butter
- 1/2 dark brown sugar
- 1/2 sugar
- 1 egg
- 1 vanilla extract
- 1/2 potato flour
- 1/4 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/4 light coconut milk
- 1/2
- 3
- 1/3
Instructions:
1. preheat oven to 350 degrees F.
2. with an electric mixer, combine wet ingredients(butter through vanilla) and mix on medium speed until thick and creamy.
3. in a large bowl, combine dry ingredients(potato flour through salt). add the wet ingredient mixture, and stir just to combine.
4. stir in the coconut milk and mix until smooth. stir in the coconut.
5. scoop out teaspoonfuls of dough and roll into balls. place on greased cookie sheets and flatten slightly.
6. bake 8 minutes, allow to cool on sheets 2-3 minutes and then remove to wire racks to cool completely.
Title: Strawberry Angel
Ingredients:
- 8 strawberry Jell-O gelatin dessert
- 1 raspberry Jell-O gelatin
- 1 1/4 hot water
- 1 berries
- 1/2 berries
Instructions:
1. Mix whipped cream and berries.
2. Add jello which has been dissolved in hot water.
3. Break cake into small cubes.
4. Place cake in bottom of rectangle baking pan.
5. Pour the berry mixture over the cake pieces.
6. Refrigerate.
Title: Super Low Fat Turkish Apple Cake
Ingredients:
- 675 cooking apples
- 1 sultanas
- 50 brown sugar
- 50 plain flour
- 100 salt
- 100 baking powder
- 1 vanilla essence
- 1
- 1/2
Instructions:
1. Preheat the oven to 180 degrees celcius.
2. Put the chopped apples into a large bowl and sprinkle with the lemon juice.
3. Combine the nuts, sultanas, sugar, flour, salt and baking powder and mix well.
4. Stir this mixture into the apples. Add in the vanilla essence and mix again.
5. Pour the mixture into a lightly oiled cake tin and bake in the preheated oven for 20 minutes, or until lightly browned on top.
6. Serve hot or cold. For a moister cake. Add to the ingredients a little fruit juice or water.
Title: Mint Fudge Brownies
Ingredients:
- 1 unsalted butter
- 2 1/4 sugar
- 4 eggs
- 1 1/4 salt
- 1 baking powder
- 1 vanilla extract
- 1 all-purpose flour
- 1 chocolate chips
- 1/4
- 1 1/2
- 1/2
- 1 1/2
Instructions:
1. Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3. While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth. Add the hot butter/sugar mixture, stirring until smooth.
4. Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.
5. Spoon the batter into a lightly greased 9" x 13" pan. Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
Title: Vegan Lemon Loaf
Ingredients:
- 2 ground flax seeds
- 1/4 tahini
- 1/4 sugar
- 3/4 baking powder
- 2 salt
- 1 soymilk
- 1 lemon juice
- 1/2 lemon zest
- 1/4 walnuts
- 1/2 raisins
- 1/2 poppy seeds
- 2
Instructions:
1. Combine the flax with 1/3 cup of water and set aside. Combine the oil, tahini, and sugar, and then add the flax mixture and stir well. In another bowl, combine the flour, baking powder, and salt, then add to the wet mixture. Finally, add soy milk and lemon juice, then fold in the nuts and raisins.
2. Pour the batter into an oiled pan, sprinkle with poppy seeds, and bake at 350 degrees for 1 hour.
Title: Mystery Mocha Cake
Ingredients:
- 2 butter
- 4 sugar
- 1 1/2 flour
- 2 baking powder
- 4 salt
- 1/4 milk
- 1 vanilla
- 2 brown sugar
- 1/2 cocoa powder
- 1/4 coffee
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Melt the chocolate and butter together over hot water.
3. Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
4. Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla.
5. Pour into a greased, square 9 by 9-inch cake pan.
6. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
7. Pour coffee over and bake for 40 minutes.
8. Serve warm from the pan.
Title: Shortbreads
Ingredients:
- 2 flour
- 1/2 powdered sugar
- 1 butter
Instructions:
1. Blend all ingredients until uniform.
2. Knead the dough for about 10 minutes.
3. Roll into small balls and place on an ungreased baking sheet (these do not expand, so can be fairly close together).
4. Flatten the balls- I like to use a cut-crystal glass with a detailed bottom- it makes the cookies more attractive.
5. Bake at 350 degrees for 8 minutes.
Title: Sweet Vietnamese Yogurt
Ingredients:
- 1 sweetened condensed milk
- 2 hot water
- 1 water
- 1 plain yogurt
Instructions:
1. Bring a kettle of water to a boil, then lower the heat to keep it warm till you need it for the water bath.
2. Whisk condensed milk, hot water and room temperature water in a bowl.
3. Whisk in yogurt.
4. Using a ladle/measuring cup,and a mesh strainer (to ensure uniform smoothness) pour yogurt into clean glass jars, glasses or plastic containers.
5. Cover with lids or a double layer of plastic wrap.
6. Put yogurt containers into a pot tall enough for there to be about 1 inch clearance from the top of the yogurt containers and the rim of the pot.
7. Return the kettle of water to a boil, turn off heat and wait for the bubbling action to subside before pouring water into the the pot for the water bath.
8. Add enough water to come slghtly above the yogurt line of the containers.
9. Cover the pot and set aside at room temperature for about 6 hours. The yogurt should thicken and sour during this time. If you want it more tart, leave yogurt in water bath for a few more hours.
10. Remove containers from bath, dry off and chill. Enjoy!
11. Keep in the refridgerator for up to 10 days.
Title: Hummingbird Cake by Paula Deen
Ingredients:
- 3 self-rising flour
- 2 granulated sugar
- 3/4 pecans
- 1/2 bananas
- 2 crushed pineapple
- 1 pure vanilla extract
- 1 ground cinnamon
- 1 eggs
- 4 confectioners' sugar
- 1 cream cheese
- 1 butter
- 6 vanilla extract
- 1 milk
- 1 pecans
- 1/2
Instructions:
1. TO MAKE THE CAKE:
2. Heat the oven to 325 degrees F. Grease and flour 3 (8-inch) round cake pans.
3. In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs. Stir well with a spoon until the batter is smooth. Pour the batter into the prepared pans.
4. Bake for 26 to 28 minutes, until the tops spring back. Cool in the pans for about 10 minutes, then loosen from the pans and invert onto wire racks to cool completely.
5. TO MAKE THE ICING:
6. Mix the sugar, cream cheese, butter, vanilla and 1 Tbs milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk, 1 tsp at a time, to achieve the proper spreading consistency.
7. Ice between the cake layers, and on the sides and top of the cake. Sprinkle the top with the pecans. Refrigerate until ready to serve.
Title: Sticky Cake (Nian Gao)
Ingredients:
- 3 1/4 glutinous-rice flour
- 2/3 brown sugar
- 7 boiling water
- 1/2 dates
- 1 milk
- 1 water
- 1
Instructions:
1. Prepare the wok for steaming.
2. In a bowl, mix the boiling water and the sugar, stirring to dissolve.
3. Cool. Soak the Chinese dates in hot water for at least 30 minutes to soften. (You can also
4. soften them quickly by placing them in a bowl with water and microwaving on high heat for
5. 30 seconds). Cut the dates in half and remove the pits.
6. Place the glutinous rice flour in a large bowl. Make a well in the middle and stir in the sugar and water mixture. Add the milk and begin shaping the dough. Add 1 tablespoon of
7. water to the dough at a time, until you have a smooth dough with a satiny texture. Incorporate 1/2 - 3/4 of the Chinese dates, nuts or other dried fruit as you are adding water and working with the dough.
8. Grease a 7-inch square cake pan with vegetable oil or a non-stick cooking spray. Place the dough in the cake pan and spread it out to the edges. Decorate with the remaining
9. dates, lightly pushing them into the dough. Sprinkle the sesame seeds on top.
10. Steam the cake over medium-high to high heat for 45 minutes, or until the edges of the cake pull away from the pan. Remove the cake from the heat and cool.
11. Use a knife to loosen the edges, then remove the cake. Wrap in wax paper and refrigerate overnight.
12. To serve: Cut the cake into quarters, and then into thin slices 2 – 3 inches long and 1/4-inch wide. You can serve the cake as is, or reheat it in the microwave (the amount of time will depend on the size and power of your microwave – start with 10 seconds and then microwave an extra 5 seconds if needed) or re-steam it for 4 – 5 minutes.
13. You can also pan-fry the cake, dipping the cake slices in an egg wash before frying. Use a small amount of oil so that the cake will not taste oily. Heat the oil on medium-high to high heat, then turn the heat down to medium and brown the cake slices briefly on both sides.
Title: Comfort Apple Cake
Ingredients:
- 4 apples
- 2 1/2 sugar
- 5 sugar
- 2 ground cinnamon
- 4 eggs
- 1 orange zest
- 1/4 vanilla extract
- 1 flour
- 1 baking powder
- 3
- 3 1/2
Instructions:
1. Preheat oven to 350°F
2. Grease and flour a 12-cup bundt pan.
3. Mix apples, 5 tbs sugar and ground cinnamon in a large bowl.
4. Combine 2 1/2 cups sugar, eggs, vegetable oil, orange juice, orange peel and vanilla extract in another large bowl.
5. Whisk to blend.
6. Sieve flour and baking powder.
7. Add to egg mixture.
8. Spoon 1 1/2 cups batter into prepared bundt pan.
9. Top with half of apple mixture.
10. Cover with 1 1/2 cups batter.
11. Top with remaining apples.
12. Cover with remaining batter
13. Bake for about 1 hour 30 minutes.
14. Cool cake in pan on wire rack for 15 minutes.
Title: Moroccan-Date Bonbons
Ingredients:
- 2 1/2 walnuts
- 1/2 pitted dates
- 3/4 kalamata olives
- 1 fresh ginger
- 4 honey
- 1 1/2 orange zest
- 1/2 cinnamon
- 1/2 ground cardamom
- 1/4 orange flower water
- 1/8 salt
- 1/8
Instructions:
1. Preheat the oven to 350*F.
2. Spread the sliced almonds on a baking sheet and toast for about 4 minutes, until golden. Let the almonds cool completely.
3. In a food processor, grind the pistachios to a coarse powder. Transfer the pistachio powder to a plate. Add the toasted almonds to the processor and grind to a coarse powder. Add the walnuts, dates, olives, ginger, honey, orange zest, cinnamon, cardamom, orange flower water and salt and process to a paste.
4. Scoop up scant tablespoons of the date mixture and roll into balls. Roll the balls in the pistachio powder to coat them completely and serve.
5. Make Ahead:
6. The bonbons can be stored in an airtight container for up to 2 weeks.
Title: Your Favorite Pie Filling Dessert
Ingredients:
- 16 graham crackers
- 1/2 powdered sugar
- 1/4 butter
- 2 eggs
- 1/2 sugar
- 8 cream cheese
- 21 lemon juice
- 1
- 1/2
Instructions:
1. Grease 9x9 inch pan, mix first three ings.and press in pan.
2. Beat eggs, add sugar and cream cheese,mix well and place on cracker crust-bake 20 minutes in 350 degree oven-let cool.
3. Mix 1 can pie filling and 1 teaspoon lemon juice-spread on top of cooled mixture.
4. Top with 1/2 pint whipped cream.
5. Chill.