lumicero/recipes-ing2inst huggingface dataset:
Title: My Moist, Chewey, Healthy Brownies
Ingredients:
- 6 fat free cream cheese
- 1/2 unsweetened applesauce
- 2 eggs
- 1 vanilla extract
- 1/4 all-purpose flour
- 1/4 whole wheat flour
- 1/4 flax seed meal
- 3/4 Splenda sugar substitute
- 1/4 bittersweet chocolate chips
- 1/2 baking powder
- 6 salt
- 1 walnuts
- 1/4
- 2
- 1/2
Instructions:
1. Beat cream cheese, applesauce, eggs, and vanilla in a large bowl until creamy.
2. In a separate bowl combine flours, flax seed meal, Splendas, chocolate chips, cocoa, baking powder, salt, and espresso powder.
3. Stir dry ingredients into cream cheese mixture by hand, until just blended. Add walnuts and mix.
4. Spray an 8x8 inch pan with cooking spray. Add a light dusting of wheat flour and tap out the excess. Spread brownie mixture evenly in pan. Bake in a preheated 350 degree oven 18-20 minutes until inserted toothpick just comes out clean. Don't overbake. The top will spring back when gently touched.
5. Cool completely. Cut into squares. Store in refrigeraor in airtight container.
Title: Delicious Oatmeal Cookies
Ingredients:
- 2 butter
- 2 brown sugar
- 2 baking soda
- 1/2 boiling water
- 4 flour
- 4 rolled oats
- 1/2 salt
- 4 vanilla
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Dissolve baking soda in boiling water and add to creamed mixture.
3. Add vanilla, soda mixture, oatmeal, and flour.
4. Roll into balls and press down with glass dipped in flour.
5. Press a quarter of a maraschino cherry in center.
6. Bake 350°F for 8-9 minutes.
Title: Old Fashion Ginger Cake
Ingredients:
- 1 molasses
- 1/2 light brown sugar
- 1/2 butter
- 1 cinnamon
- 1 ginger
- 1/2 clove
- 1/3 allspice
- 1/2 salt
- 1 baking soda
- 1 boiling water
- 2 flour
- 2 eggs
Instructions:
1. Preheat oven to 350°F Grease and flour 9x13 cake pan (can use something like Bakers Joy if desired). Set aside.
2. In large mixing bowl, cream together molasses, brown sugar, and the lard or butter until light and fluffy. Mix in well beaten eggs. Set aside.
3. Bring water to boil; measure out 1 cup and dissolve the baking soda in the water. Set aside.
4. In separate bowl mix together cinnamon, ginger, cloves, allspice, salt and flour.
5. Add the dry ingredients slowly to the creamed mixture and mix well. Stir in the boiling water/soda mixture (while still hot). Whisk quickly to incorporate all ingredients well. Pour into prepared cake pan and bake 28-33 minutes or until toothpick inserted comes out clean.
Title: Deep Fried Bananas
Ingredients:
- 4 bananas
- 1/2 milk
- 1 lemon juice
- 1 unbleached flour
- 2 dry sweetener
- 1 cinnamon
- 1/2 Chinese five spice powder
- 1/2 - 1 baking powder
- unbleached flour
Instructions:
1. Heat in deep fryer to 350 degrees F. Make sure it is the correct temperature!
2. In a medium bowl, combine the milk and lemon juice.
3. Stir in the dry ingredients until well-combined.
4. Add club soda and stir lightly and quickly until the batter is of pancake batter consistency.
5. Do not over mix or the finished product will be leaden.
6. Dredge banana slices lightly in the extra flour, then dip thoroughly in the batter.
7. Drop in the hot oil, a few at a time, and fry for 3-4 minutes, turning frequently, until they are a beautiful golden colour.
8. Remove from hot oil with a slotted spoon and let rest on paper towel to absorb excess oil.
9. Keep these hot in a 250 degree F. oven.
10. Repeat with remaining banana slices.
11. Serve these with generous dollops of vanilla ice cream, maple syrup and whipped cream.
Title: Sand Tarts
Ingredients:
- 1 butter
- 5 powdered sugar
- 2 self rising flour
- 2 vanilla
- 1 1/2 pecans
- 2 powdered sugar
Instructions:
1. Reheat oven to 350 F.
2. Cream butter and sugar.
3. Work 5 Tablespoons flour, vanilla and nuts into creamed mixture.
4. Take teaspoon size of mixture and roll into a ball.
5. Place on cookie sheet that has been sprayed lightly with oil.
6. Bake at 350 F. for 30 minutes.
7. Roll tarts in powdered sugar as soon as they are removed from oven.
8. When cooled roll tarts in sugar again and store in air tight containers.
Title: Candy Cane Frosting
Ingredients:
- 1/3 Carnation Evaporated Milk
- 1/2 salt
- 1/4 confectioners' sugar
- 4 1/2 butter
- 1/4
Instructions:
1. Mix carnation with peppermint extract and salt in medium-sized bowl. Add the confectioners' sugar (you may call it "powdered" sugar). Blend them together with a wooden spoon until smooth.
2. When icing is smooth, add softened butter and stir well.
3. When cake layers have cooled about 2hours, put bottom layer on plate. Put about 1/2 cup icing on layer. Spread with a spatula.
4. Put second cake layer on top. Spread icing around sides of cake. Frost the top of the cake last. Sprinkle crushed peppermint candy on top of cake.
Title: Buckeyes
Ingredients:
- 1 1/2 butter
- 1/2 vanilla extract
- 1 salt
- 1/2 powdered sugar
- 3 -4
- 2
Instructions:
1. COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
2. PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.
3. INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.
4. Variation:
5. SPICY BUCKEYES: ADD 1 teaspoon ground cinnamon and 1/2 teaspoon cayenne pepper with peanut butter mixture in step 1. Continue recipe as directed.
Title: White Russian Tiramisu
Ingredients:
- 3/4 coffee beans
- 3 water
- 1/4 vodka
- 1/4 mascarpone cheese
- 16 brown sugar
- 1/3 granulated sugar
- 1/4 ladyfingers
- 48
- 2
Instructions:
1. Make coffee according to your preferred method, using 1/2 cup ground coffee and 3 cups water. Add 2 tablespoons coffee liquor and 2 tablespoons Vodka and set aside until liquid is no longer hot to the touch, preferrably slightly cool.
2. Beat Mascarpone, sugar, and 2 tablespoons each of coffee liquor and vodka on medium, until well combined. It's going to be unbelieveably delicious, but resist the urge to eat this, you will need it all!
3. At this point you can split your ladyfingers in half lengthwise, if you so desire. I am lazy and do not use this method.
4. Grab yourself a baking dish at this point. 8 inches square is an excellent choice for this, as the ladyfingers will fit perfectly, but I've used all shapes and sizes. the pan you use will affect how many layers you can make.
5. Assuming use of an 8 inches square dish, quickly dip your ladyfingers, 1 at a time, and arrange ito cover the bottom of your pan. My husband prefers ladyfingers that have been fully immersed during their quick dip, but I like them immersed just shy of that. USE YOUR HANDS FOR THIS! Don't even try to use tongs or anything, these babies will disintigrate under the pressure.
6. Once you have a layer of ladyfingers, grab 1/3 to 1/2 of your cheese mixture (depending if you plan to make 2 layers or 3) and spread it thinly and evenly. I like using the side of a spatula for this, and you may need to scoop a little cheese up where it's thicker and move it to areas that aren't getting enough coverage. If you accidentally scrape up some ladyfinger crumbs, don't worry, they will not be visible at all in the finished dessert.
7. Get a clean sifter or fine mesh colander and add 1 tablespoon cocoa powder (powder will spill out the bottom, so do this over the tiramisu pan).Sift powder over entire layer of tiramisu.
8. Repeat the above technique with 1 tablespoon finely ground coffee.
9. Repeat steps 5-8 until you run out of cheese mixture. Your top layer will be the mascarpone mix sprinkled with cocoa powder and coffee.
10. Let this sit in your fridge for at least 15 minutes before serving, but a day would be ideal to let all the wonderful flavors develop.
Title: Lemon Drop Cookies
Ingredients:
- 1 lemon zest
- 2 fresh lemon juice
- 1/3 milk
- 1/2 unsalted butter
- 1 3/4 flour
- 3/4 sugar
- 1 egg
- 1 baking powder
- 1/4 baking soda
- 2 fresh lemon juice
- 1/4 sugar
Instructions:
1. Stir the 2 teaspoons of lemon juice into the milk and let it sit for about 5 minutes or so.
2. In bowl, beat butter with mixer on medium high speed until softened (about half a minute).
3. Add half of the flour, 3/4 cup sugar, baking powder, baking soda, lemon peel, egg and milk mixture to the butter.
4. Beat till completely combined.
5. Beat in remaining flour.
6. On an ungreased cookie sheet, drop dough by rounded teaspoons full spacing cookies about 2 inches apart.
7. Bake in preheated 350°F oven for about 10-12 minutes or till edges are slightly browned.
8. Cool cookies on wire rack.
9. Stir remaining 2 Tbsp lemon juice into the remaining sugar and brush mixture on cookies.
Title: Flan (Custard)
Ingredients:
- 3 eggs
- 1/4 salt
- 1 skim milk
- 1 1/2 vanilla
- 1/2 nutmeg
Instructions:
1. Prehead oven to 350 degrees.
2. In a bowl, combine eggs, salt and sweetened condensed milk.
3. Add skim milk slowly, stirring constantly.
4. Add vanilla and blend well.
5. Pour custard into 6 custard dishes.
6. Sprinkle each with nutmeg.
7. Place custard cups in baking pan, add hot water to the pan 2/3 of the way up the sides of the custard cups.
8. Bake for 30-35 minutes.
9. To test for doneness, knife should come out clean when inserted into the center.
10. Refrigerate for several hours. The longer it is chilled, the firmer it becomes.
11. To serve, top with Flan Sauce.
Title: Blueberry Delight
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 all-purpose flour
- 1/4 walnuts
- 1 reduced-fat cream cheese
- 3/4 powdered sugar
- 1 Cool Whip
- 2 1/2 blueberries
- 3 cornstarch
- 2 water
- 1
Instructions:
1. In a small mixing blow, beat butter and sugar on medium speed for 2 minutes. Gradually beat in flour (mixture will be crumbly). Mix in walnuts. Press onto the bottom of a 13x9x2-inch baking pan coated with nonstick cooking spray.
2. Bake at 350 degrees 14-16 minutes or until lightly browned. Cool on a wire rack.
3. For filling, in a large mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in half of the Cool Whip. Spread over crust. Top with blueberries. If using frozen blueberries do not thaw.
4. For glaze, in a small saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in gelatin until dissolved. Cool to room temperature. Spoon over blueberries.
5. Cover and refrigerate until firm.
6. Dollup with remaining Cool Whip.
Title: Chocolate Spritz Cookies
Ingredients:
- 1 butter
- 2 sugar
- 1/2 egg
- 1 salt
- 1/2 vanilla
- 1 flour
- 2 1/4 walnuts
- 4
Instructions:
1. Mix butter, chocolate, sugar, egg, salt and vanilla thoroughly.
2. Sift in flour.
3. Using one-quarter of the dough at a time, force through star plate of cookie press onto ungreased cookie sheets.
4. (Make 2 1/2-in. fingers instead of stars.)
5. Bake in 400 degree oven 8-10 minutes.
6. When cool, dip ends in melted chocolate, then in walnuts.
Title: Fried Milk
Ingredients:
- 1/2 granulated sugar
- 1/2 cornstarch
- 1/4 ground nutmeg
- 3 milk
- 1 butter
- 1/4 margarine
- 2 lemon, rind of
- 3/4 eggs
- 1/3 powdered sugar
Instructions:
1. Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan.
2. Gradually stir in milk.
3. Heat to boiling over medium heat, stirring constantly.
4. Boil and stir 1 minute; remove from heat.
5. Stir in butter and lemon peel.
6. Spread evenly in ungreased square baking dish, 8x8x2 inches.
7. Refrigerate uncovered at least 3 hours until firm.
8. Cut custard into 2-inch squares, using wet knife.
9. Dip custard squares into eggs, then coat with bread crumbs.
10. Heat oil (1 to 1/2 inches) to 360°F; fry 2 or 3 squares at a time in oil 1 to 2 minutes or until light brown; drain on paper towels.
11. Sprinkle with powdered sugar.
Title: Chocolate Banana Pound Cake
Ingredients:
- 1 butter
- 2 eggs
- 1 sugar
- 1 brown sugar
- 4 bananas
- 1/3 buttermilk
- 3 vanilla extract
- 1 cinnamon
- 2 1/2 flour
- 2 baking soda
- 1/4 salt
- 1/3 boiling water
- 1 pecan pieces
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour two 9x5x3 loaf pans.
3. Cream butter, eggs, sugars, bananas, buttermilk, vanilla and cinnamon.
4. Mix together flour, baking soda, salt, baking cocoa and pecans.
5. Add dry ingredients to creamed ingredients. Mix well.
6. Add boiling water and stir rapidly for 2 minutes.
7. Pour batter into loaf pans.
8. Bake for 45 minutes.
9. Sprinkle chocolate chips over tops of loaves. (if using chocolate chips).
10. Return to oven for about 15 minutes or until toothpick comes clean when poked into center of loaf.
11. Remove from oven and place on cooling rack.
12. Take a spatula and spread melted chocolate chips in an even layer on top of loaves.
13. Let cool and remove from pans.
14. Warm to serve and enjoy!
15. Note: This recipe will also make 48 small cupcakes with a baking time of 20 minutes, and chocolate frosting can be substitued for the chocolate chips.
Title: Guinness Cake
Ingredients:
- 16 butter
- 1 brown sugar
- 1 sugar
- 2 1/2 baking powder
- 1 1/4 ground ginger
- 1 cardamom
- 1 allspice
- 1/4 salt
- 2 2/3 all-purpose flour
- 3/4 cocoa powder
- 1 eggs
- 6 cream cheese
- 8 butter
- 1/2 confectioners' sugar
- 1 1/2 vanilla extract
- 1
Instructions:
1. CREAM together 16 Tablespoons Butter, Brown Sugar and Sugar.
2. MIX together Baking Powder, Ginger, Cardaomon, Allspice, Salt, Flour and Cocoa Powder.
3. In separate bowl, COMBINE eggs and Guinness.
4. ADD half the dry ingredients to Butter and Sugar mixture and THEN half the wet ingredients; REPEAT again.
5. Pre-heat overn to 350 degrees and line (2) 9 inch circular pans with wax or baking paper.
6. Pour batter into pans and cook for about 25-30 minutes.
7. While cooking, in separate bowl, BEAT together Softened Cream Cheese and 1/2 Cup Butter until well mixed and MIX in 1 1/2 Pounds of Confectioner's Sugar; ADD Vanilla extract.
8. When cake is cooled, place frosting on top of each layer of cake and place one cake on top of the other and continue to frost entire rest of cake and-- ENJOY!
9. NOTE: Have not made yet, TRUE!
10. BUT-- LOVE anything Guinness too!
11. Am sure someone could suggest healthier way to make, HOPE you enjoy and for your own sake!
Title: Apple Halwa
Ingredients:
- 3 red apples
- 1 1/2 sugar
- 3 ghee
- butter
Instructions:
1. Wash apples and peel off their skin.
2. Put in a mixture and grind it to pulp.
3. Take a pan and heat ghee in it. Add the pulp and fry on medium flame 10 - 15 mins till water evaporates and becomes thick.
4. Add sugar and mix well.
5. Add color and mix wellAdd cashew nuts and serve.
Title: Butternut Squash Flan
Ingredients:
- 1 eggs
- 1 1/2 maple syrup
- 4 pure vanilla extract
- 2 ground ginger
- 1/4 ground cinnamon
- 3 ground nutmeg
- 1 1/2 ground cloves
- 1 mint sprig
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F Line large-rimmed baking sheet with parchment paper or nonstick liner.
2. Place squash cut-side down on baking sheet and roast until completely tender when pierced with knife, 40 to 50 minutes. When cool enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into food processor. (Reserve remainder for another use.)
3. Scrape squash flesh from its skin, place 1 1/2 cups in food processor, and set aside.
4. In double boiler or metal bowl, pour warm milk over pan of simmering water until until steaming, add to squash in processor and purée until very smooth, 1 to 3 minutes. Add egg whites, eggs, maple syrup, vanilla, ginger, cinnamon, nutmeg, cloves and process until smooth, about 30 seconds to 1 minute.
5. Divide batter evenly among 18 (3-ounce) or 9 (5-ounce) ramekins or custard cups. Place ramekins in large roasting pan and add enough hot water to pan to come halfway up sides of ramekins. Cover entire pan with foil and bake until flans are set in the middle, 22 to 25 minutes for 3-ounce ramekins or 32 to 35 minutes for 5-ounce ramekins.
6. Transfer roasting pan to cooling rack and let flans rest in water, uncovered, until room temperature, then remove ramekins from water and refrigerate until thoroughly chilled, about 3 hours.
7. Serve flans in ramekins, or slide flexible knife around side of each ramekin, pulling up slightly from bottom to break seal, then cover with dessert plate and invert to unmold. Garnish with fruit and mint sprigs and serve.
Title: Pumpkin Snickerdoodles
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 egg
- 1/2 pumpkin puree
- 1/2 pure vanilla extract
- 2 flour
- 1 cinnamon
- 1/2 nutmeg
- 1/4 ground ginger
- 3/4 baking soda
- 1/2 salt
- 1/2 sugar
- 1 cinnamon
- 1/4 nutmeg
Instructions:
1. Preheat oven to 350 degrees.
2. Combine sugar and spices for cinnamon coating and set aside.
3. Add flour, spices, baking soda, and salt to a medium bowl. Set aside.
4. Cream sugar and butter. Add egg and beat well. Add pumpkin and vanilla and mix again. Add dries to wets and mix ’til combined. Do not over mix.
5. Make balls of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. Place on cookie sheet about 2 inches apart. Flatten a bit with your hand.
6. Bake in preheated oven for about 10 minutes, or until slightly golden brown. Allow to cool about 5 minutes before removing from tray and placing on a cooling rack.
Title: Lavender Shortbread
Ingredients:
- 1 flour
- 2 cornstarch
- 1/4 salt
- 1 sugar
- 1/4 butter
- 1/2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 325ºF. and lightly grease a 9-inch springform pan.
2. Sift together the flour, cornstarch, sugar and salt and stir in the lavender. Toss in cubes of chilled butter and blend together until they look like crumbs.
3. Place the crumbs into the pan and press down with the hands.You can shape the edges with a pattern of your choice and pierce the dough uniformly to prevent it rising when it’s baking.
4. With a knife, make 16 wedges, so that it’ll be easier to have the pieces formed after it’s baked.
5. Bake for 25 minutes or until slightly golden. Cut pieces when it’s still warm along the lines that were made earlier.
6. Transfer to a rack to cool.
Title: Strawberry Meringue Trifle
Ingredients:
- 750 strawberries
- 1/4 caster sugar
- 60 Malibu rum
- 1/4 heavy cream
- 300 vanilla extract
- 1 vanilla custard
- 1/2
- 6
Instructions:
1. Combine strawberries, sugar & malibu & stir gently to coat, set aside for approx 30 minutes.
2. Combine cream, vanilla extract, custard & pavlova nests in a bowl.
3. Divide one third of the srawberries in syrup among 6 dessert glasses, top with cream mixture and repeat layers.
4. Garnish with toasted coconut to serve.
Title: Holiday Mincemeat Cake With Eggnog Rum Sauce
Ingredients:
- 1 eggs
- 3 water
- 1/3 sugar
- 1 butter
- 1 nutmeg
- 1/2
- 1
- 1/2
- 1
Instructions:
1. CAKE:
2. Combine cake mix according to package directions, except reduce water by 1/4°C.
3. Pour into a prepared 9X13 pan.
4. Bake for 34-40 minute or until a toothpick comes out clean.
5. SAUCE:
6. Combing sugar, butter and Eggnog in a small saucepan, bring to a boil, boil 2 minute Stir in extract and nutmeg.
7. Serve warm over Holiday Mincemeat Cake.
Title: Death By Chocolate Cake Mix
Ingredients:
- 1 eggs
- 3 water
- 1/3 Cool Whip
- 1 1/3 sweetened condensed milk
- 1
Instructions:
1. Bake the cake per the box instructions in a bundt pan.
2. Put the cake on a large platter (because this is messy).
3. When the cake is done and while still hot, poke holes with a fork.
4. Pour sweetened condensed milk over the hot cake - it will soak inches.
5. Cool.
6. Pour caramel topping over top of cake and spread Cool Whip over the top.
7. Sprinkle with the crushed Heath bars.
Title: Walnut Cake With Sauteed Pears and Cinnamon Cream
Ingredients:
- 1 1/4 unbleached flour
- 1 baking powder
- 1 salt
- 1/2 unsalted butter
- 2 unsalted butter
- 1 granulated sugar
- 2 eggs
- 1/2 milk
- 1 walnuts
- 1 pure vanilla extract
- 3 - 3 1/2 bosc pears
- 2 brown sugar
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1 fresh lemon juice
- 1
Instructions:
1. Preheat oven to 350*.
2. Lightly butter and flour a 9-inch round cake pan.
3. In medium bowl, combine flour, baking powder, and salt: whisk about 10 times until well mixed.
4. With electric mixer, cream the 1/2 cup butter and 1 cup sugar. Add egg yolks and beat until smooth.
5. Add dry ingredients in 3 or 4 batches, alternating with milk and ending with dry ingredients. Stir well and fold in nuts and vanilla.
6. In medium bowl, beat egg whites with mixer until they form stiff peaks. Fold whites into batter until just mixed.
7. Spread batter in pan. Bake on center rack about 40 minutes, or until toothpick inserted in center comes out clean.
8. Turn out onto wire rack to cool right side up.
9. For pears- melt remaining 2 tablespoons butter in a large saute pan or skillet over medium-high heat. Add pears, cover and cook, stirring occasionally, till just softened, about 5 to 10 minutes,. Sprinkle with brown sugar.
10. Add 1/2 teaspoon cinnamon, the nutmeg and lemon juice, and stir to combine. Cover to keep warm.
11. To make cream - Using electric mixer on medium high speed, whip cream and 1 tablespoon sugar in medium bowl until cream is thick but not dry.
12. Add remaining 1/2 teaspoon cinnamon and continue whipping until cream is of desired consistency.
13. Serve cake topped with pears and cream.
14. Note: The cake can be baked one day ahead and kept at room temperature covered entirely in plastic wrap.
15. The pears can be made up to two days ahead, cooled and refrigerated, covered, then reheated in a pan over low heat just before serving.
16. Whip the cream just before serving.
Title: Lemon Chess Tassies
Ingredients:
- 1 butter
- 1 cream cheese
- 2 1/2 all-purpose flour
- 2 sugar
- 4 eggs
- 1/4 butter
- 1/4 milk
- 1 lemon rind
- 1/4 fresh lemon juice
- 1 all-purpose flour
- 1 cornmeal
- 1/4 salt
Instructions:
1. Filling:.
2. Whisk together all ingredients. Use filling immediately.
3. Crust:.
4. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls; cover and chill 1 hour. Place 1 dough ball into each lightly greased muffin cup in miniature muffin pans, shaping each into a shell.
5. To Assemble:.
6. Spoon Lemon Chess Pie Filling evenly into tart shells.
7. Bake at 350° for 25 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.
Title: Cranachan With Raspberries
Ingredients:
- 2 oatmeal
- 1 1/2 heavy whipping cream
- 1 heather honey
- 1 raspberries
- 1
Instructions:
1. Toast oatmeal by putting in dry skillet over medium heat, add a couple dashes of whisky to oats, turning oats often until golden brown. This should take about 10 minutes.
2. Remove from pan so that oatmeal cools faster.
3. Whisk the cream together with honey and 1 tablespoon whisky, fold COOLED whisky infused oatmeal into whipped cream.
4. Layer into glasses whipped cream and raspberries.
5. Chill 30 minutes before serving.
Title: Hawaiian Wedding Cake
Ingredients:
- 2 eggs
- 1 cashews
- 2 sugar
- 2 flour
- 2 baking soda
- 1 crushed pineapple
- 1/2 butter
- 1 cream cheese
- 1 1/3 confectioners' sugar
- 1 vanilla
Instructions:
1. Dump eggs thru pineapple into a large bowl and mix.
2. Pour into greased 13-inch X 9-inch pan.
3. Bake at 350° 40-45 minites.
4. Cool.
5. Combine the frosting ingredients (butter through vanilla) and use to frost the cake.
6. Keep refrigerated.