lumicero/recipes-ing2inst huggingface dataset:
Title: Low Fat Dunking Almond Biscotti
Ingredients:
- 2 flour
- 1 baking powder
- 1/4 salt
- 1/8 baking soda
- 1 sugar
- 2 eggs
- 2
- 1
- 2 -3
- 2 -4
Instructions:
1. Sift together the first 4 ingredients in small bowl.
2. Beat together the next 4 ingredients.
3. Add the flour mixture to the egg mixture and combine on low speed of mixer.
4. Add the almonds and chocolate chips.
5. Preheat oven to 325.
6. Line a large baking sheet with parchment paper.
7. Using a spoon, scoop the dough in two lines down the length of the baking sheet (use two if you need to), keeping them about 3 inches apart.
8. They'll be about 12"- 14" X 2" strips.
9. Bake until firm and barley showing color, about 25-30 minutes.
10. Cool on rack 10 minutes.
11. Lower oven temperature to 300.
12. Take the strips and slice them cross-wise into about 1/2" slices.
13. Return to the baking sheet, and standing them upright with some space between them, bake for an additional 30-35 minutes until crisp and very light golden.
14. Cool and store in an air tight container.
Title: Annalee's Bete Noire (Black Beast)
Ingredients:
- 1/2 sweet butter
- 12 water
- 1/2 eggs
- 6 sugar
- 1 1/3
Instructions:
1. Preheat the oven to 350 degrees with the rack in the center of the oven.
2. Butter a 9” cake pan (not a springform) and place a circle of parchment or wax paper on the bottom, covering it completely. Butter the paper.
3. Chop both the chocolates into fine pieces and set them aside.
4. Combine the water with 1 cup of the sugar in a heavy 1 1/2 quart saucepan. Bring to a rapid boil over high heat and cook about 2 minutes.
5. Crack the eggs into a measuring cup with a spout and set aside.
6. With the processor on with the chocolate in it, pur the boiling sugar syrup into the chocolate, then add the butter piece by piece. Add the eggs and process until the mixture is very smooth.
7. Pour the batter into the pan and bake in a water bath. Set the pan in a slightly larger pan or jell roll pan. Set both in the oven and pour hot water into the larger pan.
8. Bake 40-50 minutes; shake to see if set. If it wiggles too much, bake 10 minutes longer. Remove from oven, and water bath. Cool for 30 minutes.
9. Loosen sides with knife, place wax paper over the top and invert, place wax paper side down on a serving platter.
Title: Lemon Sponge
Ingredients:
- 1 sugar
- 3 flour
- 3 lemon juice
- 3 lemon rind
- 2 eggs
- 1 butter
- 1/4 salt
- 1 milk
Instructions:
1. Preheat oven to 350°F.
2. Beat egg whites to stiff peaks.
3. Mix sugar and flour together; add lemon juice, rind, salt, butter, and yolks.
4. Stir in milk and mix well.
5. Fold egg whites into mixture.
6. Pour into custard cups; set cups in a pan with hot water and bake for about 40 minutes.
Title: Jell-O Pudding Eggs
Ingredients:
- 1 instant pudding mix
- 1/3 boiling water
- 1/3 margarine
- 3 icing sugar
- 6 white chocolate baking squares
- 6 icing sugar
Instructions:
1. Stir pudding, water and margarine in a large bowl until smooth.
2. Mix in sugar by cupfuls, stirring until mixture forms a ball. Form into 3-cm. (1 1/2-inch) egg shapes. Refrigerate until firm.
3. Partially melt chocolate in separate bowls over hot water until 2/3 melted. Remove from heat and continue stirring until all chocolate is melted and smooth.
4. Dip eggs into chocolate and place on a sheet of wax paper to harden; decorate with coloured sprinkles or icing.
5. For a more sophisticated look, experiment with dipping or swirling the eggs in both types of chocolate. This can make some nice light-dark or swirl patterns.
6. For multi-coloured eggs, make 2 fillings using 2 pudding flavours. Roll small centres from 1 flavour and surround by second flavour.
Title: Chocolate Rocky Road Cake
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 3 eggs
- 2 all-purpose flour
- 1/2 water
- 1 vanilla
- 1 baking powder
- 1 1/4 baking soda
- 1 miniature marshmallows
- 2 butter
- 1/4 cream cheese
- 3 milk
- 1 powdered sugar
- 2 vanilla
- 3 salted peanuts
- 1
- 1/2
Instructions:
1. heat oven to 350*F.
2. in a large mixer bowl combine all cake ingredients, beat at low speed scraping bowl often until ingredients are moistened.
3. beat at high speed, scraping bowl often , until smooth for 1 to 2 minutes.
4. pour into greased and floured 13x9 baking pan, bake for 30 to 40 minutes or until wooden pick inserted into center of cake comes out clean.
5. sprinkle with marshmallows, continue baking 2 minutes or until marshmallows are softened.
6. meanwhile in 2 qt saucepan combine 1/4 cup butter, cream cheese, chocolate and milk. cook over med heat stirring occasionally until melted (8 to 10 min).
7. remove from heat, stir in powdered sugar and vanilla until smooth.
8. pour over marshmallows and swirl together.
9. sprinkle with peanuts.
Title: Fabulous Rhubarb & Cardamom Crumble
Ingredients:
- 1 rhubarb
- 2 cardamom pods
- 100 caster sugar
- 175 plain flour
- 125 butter
- 75 demerara sugar
- 50
Instructions:
1. Preheat the oven to 180c / 350°F Arrange the rhubarb in a 2.25 litre baking dish & add the cardamom pods. Scatter the caster sugar over the rhubarb.
2. To make the topping, place the flour in a large bowl & using your fingers, rub in the butter to form fine breadcrumbs.
3. Stir in the sugar & flaked almonds, then scatter the mixture evenly over the rhubarb. Bake for 30-35 minutes, until the topping is golden.
4. Serve with cream, custard, ice cream or mascarpone!
Title: Nut Horns
Ingredients:
- 2 flour
- 1/2 butter
- 1 sour cream
- 3/4 ground walnuts
- 3/4 granulated sugar
- 3/4 powdered sugar
Instructions:
1. Mix flour and butter with pastry blender.
2. Make a well in the center.
3. add 1 egg yolk and sour cream.
4. Mix together well.
5. Divide dough in 3 balls.
6. Wrap each ball in wax paper.
7. Chill overnight.
8. Next day, take out one ball at a time.
9. roll out on floured board in a circle.
10. as a pie crust 12" to 13" across.
11. Mix 3/4 cut ground walnuts and.
12. 3/4 cups of sugar.
13. Divide this filling into 3 parts.
14. Sprinkle over rolled out dough.
15. Then roll nuts lightly into dough with a rolling pin.
16. Cut into 16 wedges.
17. Roll each piece wide end first to narrow tip.
18. Place narrow end down on cookie sheet.
19. Bake at 350 degrees for 20 minutes until golden.
20. Dust with powdered sugar before serving.
Title: English Jam Tarts
Ingredients:
- 1
- 1/2
Instructions:
1. Prepare and roll-out 1 Basic Pie Crust recipe.
2. Using a 3-inch fluted biscuit cutter, cut out 24 shapes.
3. Place one circle of pastry in each cup of the tart tin and press lightly into shape.
4. Spoon a scant 1 teaspoon of jam into each tart. Do not overfill, or the jam will bubble up and burn.
5. Cover the tins with plastic wrap and place them in the freezer for 30 minutes.
6. Pre-heat your oven to 400°F.
7. Remove from the freezer and immediately place them in the preheated 400°F oven. Bake for 10 minutes or until the crusts are set and pale golden.
8. Remove the jam tarts from the oven and leave them in the tins for 10 minutes. (The temptation to test one at this point is great. Remember that the hot, boiling jam will burn your mouth).
9. Take a knife and gently separate the jam tarts from the tin. Place on a plate and cool to room temperature. Tarts that bubble over tend to stick to the pan once cooled. If this occurs, place the tin with the stuck tarts back in the oven for a few minutes—Its remaining heat will warm the jam and make removing the tarts easier.
Title: Chocolate Chip Cake
Ingredients:
- 8 cream cheese
- 1 unsalted butter
- 1 1/2 sugar
- 5 eggs
- 2 buttermilk
- 1 vanilla extract
- 2 1/2 flour
- 2 baking powder
- 1 chocolate chips
- icing sugar
Instructions:
1. Preheat oven to 350*F.
2. Greas and flour a 9 X 5 inch loaf pan.
3. Place the cream cheese, butter and sugar in a food processor and process until smooth (it may be necessary to do this in 3 or 4 batches).
4. when smooth, beat in the eggs, buttermilk, and vanilla.
5. Sift together the flour and baking powder and fold in, along with the chocolate chips.
6. Spoon into prepared pan and bake for 1 hour, or until skewer inserted in teh center comes out clean.
7. Let cool for 5 to 10 minutes before turning out onto a wire rack to cool completely.
8. Serve dusted with icing sugar.
Title: Perfect Cinnamon Rolls With Cream Cheese Frosting
Ingredients:
- 1 water
- 1/4 sugar
- 1 milk
- 1 vanilla extract
- 1/2 unsalted butter
- 60 salt
- 1/2 all-purpose flour
- 4 egg
- 1 brown sugar
- 200 cinnamon
- 4 unsalted butter
- 100 cream cheese
- 100 powdered sugar
- 200 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 180 Celsius/ 350 Fahrenheit.
2. In a bowl with lukewarm water dissolve sugar then add yeast and leave for 5 minutes.
3. Melt the butter.
4. In a different bowl mix together milk, butter, egg, vanilla and egg and add the yeast mixture.
5. Slowly add flour and mix with your hands to create a dough.
6. Once the dough is homogenized, put it in a bowl and coat with a little bit of oil. Leave in the fridge for 1 hour.
7. After 1 hour roll out the dough into a square. Spread dough with butter-cinnamon-sugar filling.
8. Roll up dough and cut the tips.
9. Cut into 12 equal size rolls and place them in a baking pan.
10. Bake for 20 minutes or until golden.
11. Combine together butter, cream cheese, powdered sugar and vanilla, mix well and put in the fridge.
12. Once the rolls are baked leave them to cool and spread with frosting.
Title: Sweet and Sassy Popcorn and Nuts
Ingredients:
- 1 sugar
- 1/2 water
- 2 kosher salt
- 1 cayenne pepper
- 1/4 brown sugar
- 1/2 brown sugar
- 1/4 salt
- 3
- 1
Instructions:
1. Preheat the oven to 300 degrees.
2. In a saucepan over medium heat, combine the sugar and water.
3. Heat and stir the mixture until the sugar is dissolved.
4. Remove the saucepan from the stove.
5. When the mixture has cooled, stir in the nuts to coat with the sugar mixture.
6. Add the salt and cayenne pepper…taste and adjust seasoning if needed.
7. Place a piece of parchment on a baking sheet.
8. Spread the nuts out onto the sheet and place them in the oven to dry.
9. Remove and cool. Set aside until you pop the popcorn.
10. In a pot with high sides and a tight fitting lid, add the oil and brown sugar. Stir to combine.
11. Toss in 3 kernels of popcorn and with the lid off, heat the oil and kernels on high heat.
12. When the first two kernels of popcorn have popped, remove the pot from the stove and add the remaining popcorn kernels and place the lid on the pot.
13. Return the pot to the stove and begin shaking the pot constantly until you can not long hear the popcorn pop.
14. Remove the pot from the stove immediately, and carefully pour the popcorn into a large bowl.
15. Sprinkle with salt.
16. Add the cooled nuts to the popcorn and toss to combine.
17. Enjoy!
Title: Rice Pudding
Ingredients:
- 5 milk
- 1/2 salt
- 1/3 rice
- 1/3 sugar
- 1/2 lemon, rind of
Instructions:
1. Wash rice.
2. Mix all ingredients together and pour into a buttered pudding-dish.
3. Bake three hours in very slow oven (250-300 degrees F), stirring three times during first hour of baking to keep the rice from settling to the bottom of the dish.
Title: Everyday Simple Chestnut Cake
Ingredients:
- 3 water
- 2 1/2 raisins
- 1/3 pine nuts
- 1/4 stevia
- 1/4 olive oil
- 6 sea salt
- 1 rosemary
- 2
Instructions:
1. Preheat oven to 450 degrees.
2. Heat the water and soak raisins until soft and water has cooled. Drain the water from the raisins and reserve.
3. Combine flour, soaking water, 2 TB of the oil, stevia (or sugar) and sea salt in a mixing bowl and blend to form a creamy dough. (I've used Kosher salt rather than sea salt.).
4. Blend the raisins, pinenuts and rosemary into the batter. Rosemary is traditional in that region, but I don't use it -- up to your taste buds.
5. Pour 2 TB oil into an 11 inch shallow baking pan and coat. Pour in batter and drizzle the remaining 2 TB oil on top.
6. Bake for 20 minutes or until the surface begins to crack. Pour off excess oil. Remove from pan and serve hot.
7. NOTE: Chestnut flour is great for gluten sensitive people. It can be substituted for all or part of any flour. It has a naturally sweet, wholesome taste and is more nutritious. I've been contemplating using a small amount of ground dried rosemary for a little flavor, but haven't tried that yet -- .
Title: Finnish Strawberry Cake
Ingredients:
- 4 eggs
- 1 sugar
- 1/8 vanilla extract
- 3/4 all-purpose flour
- 1/4 potato starch
- 1 baking powder
- 1/2 milk
- 1/8 vanilla extract
- 2 fresh strawberries
- 2 heavy cream
- 2 sugar
- 1/8 vanilla extract
Instructions:
1. Preheat oven to 350°F Grease and flour a 9-Inch springform pan with unflavored breadcrumbs or regular flour. Combine eggs and sugar and beat with an electric mixer until the mixture turns white and fluffy. Add the vanilla extract. Mix both flours and baking powder in a separate bowl. Carefully fold the flour mixture through a sieve into the egg/sugar batter and mix only until smooth. Pour the cake batter into the baking pan. Bake for 30 minutes until the cake starts pulling off the sides of the cake pan and the top is brown.
2. Let the cake cool down and use a serrated knife to cut into 2 or 3 layers (depending on size). Mix milk/apple juice with vanilla extract. Moisten the cake layers with the mixture, but avoid soaking them.
3. Whip half of the heavy cream, sugar and vanilla sugar together for until it forms soft peaks for the whipped cream. Cut half of the strawberries in slices. Add a little whipped cream on the bottom layer of the cake and top it with a layer of sliced strawberries. Add the middle layer of the cake and top it with whip cream and strawberries as before. Place the remaining layer on top and wrap the cake in plastic wrap. Refrigerate for couple of hours.
4. Whip the remaining the heavy cream, sugar and vanilla sugar together. Spread the whipped cream over the top and sides of the cake. Place whole strawberries on top to finish.
Title: Caramel Apple Cake
Ingredients:
- 4 all-purpose flour
- 2 baking soda
- 1 baking powder
- 1 salt
- 2 cinnamon
- 1 ground allspice
- 1 ground cloves
- 1 1/2 unsalted butter
- 2 1/2 sugar
- 2 eggs
- 4 applesauce
- 1 1/2 unsweetened applesauce
- 1/3 sugar
- 1 1/2 all-purpose flour
- 1/3 heavy cream
- 1 1/2 unsalted butter
- 1 pure vanilla extract
- 1/3 sugar
- 1 1/2 corn syrup
- 1/4 butter
- 1/2 heavy cream
- 1 1/2
Instructions:
1. Make the apple cake: Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.
2. Sift the flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves together into a large bowl. Set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy, about 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat until combined.
4. Add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
5. Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. Transfer the pans to a wire rack and cool for 20 minutes. Turn the cakes out onto the rack, remove the parchment, and let cool completely.
6. Make the caramel buttercream: In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.
7. Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
8. Add 1/3 cup of the caramel and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
9. Assemble the caramel apple cake: Place one ckae layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1 1/4 cups frosting on top. Add the next layer, trim and frost, then add third layer. Spread a very thin layer of frosting over the top and sides of cake and put in refrigerator for 15 minutes to firm up. Frost sides and top with remaining frosting. Drizzle on a few swirls of caramel and refrigerate the finished cake for 15 minutes to firm up before serving.
Title: White Chocolate Mousse With Raspberries
Ingredients:
- 2 fresh raspberries
- 1/4 frozen raspberries
- 3 sugar
- 6 framboise liqueur
- 1/4 Chambord raspberry liquor
- 1 white chocolate
- 2 milk
- 1 heavy cream
- 3/4 cream of tartar
- 4 vanilla extract
- raspberries
- mint sprig
Instructions:
1. In a blender or food processor fitted with metal blade, combine 1-1/2 cups of the raspberries with the sugar.
2. Puree until smooth.
3. Strain through a fine-mesh sieve into a bowl.
4. Add the framboise liqueur or Chambord and stir to mix.
5. Stir in the remaining whole raspberries, halved, into the puree.
6. Set aside.
7. Place the chocolate in a heatproof bowl and set over pan of gently simmering water; do not allow the bowl to touch the water.
8. Heat the chocolate, stirring occasionally, until it is melted and smooth and registers 140ºF on an instant-read thermometer.
9. Gradually add the warm milk to the chocolate, stirring constantly until smooth.
10. Remove the bowl from the water and allow mixture to cool until it is almost at room temperature.
11. In a bowl, using an electric mixer on high, beat the cream just until soft peaks form.
12. In another bowl, using clean beaters, beat together the egg whites and cream of tartar on high until stiff peaks form.
13. Using a rubber spatula fold half of the whites into chocolate mixture to lighten it.
14. Fold the remaining whites, whipped cream and vanilla into the chocolate mixture just until combined and no white drifts remain.
15. DO NOT OVERMIX.
16. At this point, you may cover and refrigerate the mousse for up to 1 day ahead.
17. To serve, spoon about half of the mousse into 6 parfait glasses, half filling each glass.
18. Top with raspberry sauce, again using about half and dividing equally.
19. Then sprinkle the top with 2 tablespoons of almonds.
20. Repeat with remaining mousse and raspberry sauce.
21. Sprinkle with remaining finely chopped almonds.
22. Put raspberries and fresh mint sprigs alongside of parfait glass, for garnish.
Title: Apple Cobbler
Ingredients:
- 2 apples
- 1 all-purpose flour
- 4 cinnamon
- 1/4 sugar
- 5 butter
- 3/4 egg
- 1/2 lemon rind
- 1
- 1/2
Instructions:
1. Stir together pie filling, fried apples, 2 tablespoons flour, and cinnamon.
2. Spoon into a lightly greased 8-inch square baking dish.
3. Remove and discard crusts from bread (I freeze them for a later use).
4. Cut each slice into 5 strips.
5. Using 5 strips at a time, laying them side by side in a single layer, cover entire top of apples in a checker board pattern.
6. Stir together remaining 2 tablespoons flour, sugar, butter, egg, and rind.
7. Drizzle over top of bread slices.
8. Bake at 350°F for 35 to 45 minutes or until golden and bubbly.
9. For other fruit:
10. Substitute 2 20 oz. cans cherry pie filling for apple pie filling and
11. 1 15 oz. can dark sweet cherries, drained, for the fried apples.
Title: Snowballs
Ingredients:
- 1 butter
- 1 1/4 sugar
- 1 vanilla extract
- 1/2 all-purpose flour
- 1/2 salt
- 2 walnuts
- 1/4 hazelnuts
- 1/2
Instructions:
1. In a large bowl, cream butter and 3/4 cup confectioners sugar until light and fluffy.
2. Blend in orange peel and extracts.
3. Combine flour and salt; gradually add to creamed mixture and mix well.
4. Stir in nuts. Shape into 3/4-inch balls.
5. Place 1-inch apart on ungreased baking sheets. Bake at 350F for 10-12 minutes or until bottoms are lightly browned.
6. Remove to wire racks to cool completely.
7. Place remaining confectioners sugar in a large resealable plastic bag. Add cookies a few at a time and shake to coat.
8. Store in an airtight container.
Title: Chocolate Frosting
Ingredients:
- 4 powdered sugar
- 16 butter
- 1/2 skim milk
- 1/3 vanilla
- 2
Instructions:
1. MICROWAVE chocolate in a small bowl on HIGH for 1-2 minutes.
2. Stir until smooth.
3. Cool for about 5 minutes.
4. ADD sugar, butter, and vanilla.
5. Slowly beat in milk.
6. If you want thinner frosting add milk a tsp at a time.
Title: Coconut Pound Cake
Ingredients:
- 5 eggs
- 1/2 baking powder
- 1 1/2 vanilla
- 1 coconut
- 1 1/3 sugar
- 2 butter
- 1/2 flour
- 1 milk
- 2 salt
- 1/2 sugar
- 1/2 butter
- 1 water
- 1/4 vanilla
- 1/2
Instructions:
1. CAKE.
2. Beat eggs, crisco and sugar together.
3. Add other ingredients and mix well.
4. Prepare loaf pans with crisco on bottom and sides, dust well with flour.
5. Bake at 350 degrees til done.
6. GLAZE.
7. Blend ingredients together and cook in saucepan until it forms a syrup. Spread on cake while cake is hot.
Title: Pina Colada Truffles (Malibu Truffles)
Ingredients:
- 1 powdered sugar
- 1/2 Malibu rum
- 1/2 white corn syrup
- 2 coconut
- 1/2 white chocolate
- 1/2
Instructions:
1. In a large bowl, stir together the malibu rum, coconut extract, and the syrup.
2. Gradually stir in the powdered sugar.
3. Add crushed vanilla wafers, pineapple and shredded coconut.
4. Mix thoroughly.
5. Cover with cling wrap and refrigerate for 30 minutes.
6. Shape mixture into walnut size balls and dip into melted white chocolate, or leave them plain.
7. Place each truffle into a mini-muffin paper.
8. Place into an airtight container or cookie tin, with layers of parchment between the layers.
9. Store covered. Serve chilled, or at room temperature.
Title: Mini Pistachio Tea Cakes
Ingredients:
- 6 unsalted butter
- 1/2 granulated sugar
- 1/3 pure vanilla extract
- 1/2 extra-large eggs
- 2 all-purpose flour
- 1/2 kosher salt
- 1/4 sea salt
- 72 pistachio nuts
- 2 confectioners' sugar
Instructions:
1. Preheat oven to 400°F Place a rack in the upper third. Place 2 mini-muffin tins (2" diameter cups, 24 total) on a cookie sheet. If your muffin tins are not non-stick, spray liberally with non-stick spray.
2. NOTE: If you cannot find pistachio paste ready-made, you can make your own; combine 1/4 cup shell-less unsalted pistachios and 1/4 cup powdered sugar in a food processor. Process until nuts are finely ground, then add 1-3 tbsp water, until the desired consistency is achieved. (This will probably make a little more than you need.).
3. Beat the butter with a stand or hand mixer until fluffy, about 2 minutes. Add the sugar and beat until smooth. Scrape the bowl with a rubber spatula, then add pistachio paste and vanilla. Beat until smooth again. Add the eggs one at a time, blending well after each addition and scraping the sides of the bowl often.
4. Sift the flour and salt in a bowl. Add half the dry ingredients to the wet and blend well; add the remaining dry and blend well again. Divide batter evenly amongst the muffin cups. Place 3 pistachios into each muffin cup; do not press down.
5. Bake 13-15 minutes until light golden brown and a toothpick inserted in the center of one cup comes out clean. Place on a rack to cool completely, then remove from pan. Dust tops with confectioner's sugar before serving.
6. Leftovers will last 4 days at room temperature, wrapped airtight in foil. They may also be frozen up to 4 months, wrapped in several layers of plastic wrap and foil. Defrost frozen cakes in refrigerator overnight, then bring up to room temperature before serving.
Title: Brazil Nut Crust
Ingredients:
- 1 1/2 brazil nuts
- 3 sugar
Instructions:
1. Mix ground nuts with sugar in an 8" pie plate.
2. Press this mixture against the pie plate.
3. Fill with chiffon or cream pie filling.