lumicero/recipes-ing2inst huggingface dataset:
Title: Buried Cherry Cookies
Ingredients:
- 1 maraschino cherries
- 1/2 butter
- 1 margarine
- 1/4 sugar
- 1/4 baking powder
- 1 baking soda
- 1 1/2 egg
- 1/2 vanilla
- 1 1/2 flour
- 1 sweetened condensed milk
- 1/2 low fat sweetened condensed milk
- 4 cherry juice
Instructions:
1. Preheat oven to 350.
2. Drain cherries, reserving juice. Halve any large cherries.
3. In a medium mixing bowl beat butter with an electric mixer, on medium to high speed, for 30 seconds.
4. Add the sugar, baking powder, baking soda, and 1/4 teaspoon of salt. Beat until combined, scraping sides of bowl.
5. Beat in egg and vanilla until combined.
6. Beat in cocoa powder, and as much of the flour as you can with mixer.
7. Stir in remaining flour using a wooden spoon.
8. Shape dough into 1" balls.
9. Place balls about 2" apart on an ungreased cookie sheet.
10. Press your thumb into the center of each ball. Place a cherry in each center.
11. For Frosting:
12. In a small saucepan combine chocolate pieces and sweetened condensed milk.
13. Cook and stir, over low heat, until chocolate is melted.
14. Stir in 4 teaspoons reserved cherry juice.
15. Spoon 1 teaspoon frosting over each cherry, spreading to cover (frosting may be thinned with additional cherry juice, if necessary).
16. Bake for 10 minutes, or until edges are firm. Cool 1 minute on cookie sheet.
17. Transfer to a wire rack, and let cool.
18. Note:
19. For best results DO NOT substitute imitation chocolate pieces.
Title: Berry Grunt
Ingredients:
- 5 blueberries
- 3/4 blackberries
- 2 white sugar
- 1 flour
- 1 baking powder
- 1/4 salt
- 3/4 butter
- 1 milk
Instructions:
1. Heat oven to 375°F.
2. Place berries in the bottom of a well greased 7-1/2 cup pudding bowl and sprinkle half the sugar on top (or large pie plate).
3. In a bowl combine flour the rest of the sugar, baking powder and salt.
4. With your fingertips or two knives blend the butter into the flour mixture.
5. Stir in just enough of the milk to form a soft dough.
6. Distribute the dough evenly over the berries.
7. Cover the pudding bowl with greased foil or greaseproof paper, folded in a pleat across the middle to allow for expansion.
8. Cook (steam) the pudding for 1-1/2 hours.
9. Turn the pudding out and serve with cream.
Title: Fruitcake Cookies
Ingredients:
- 2 pecans
- 2 flour
- 2 sugar
- 6 1/2 eggs
- 6 salt
- 3 solid shortening
- 3/4
- 2
- 3 1/2
Instructions:
1. Mix eggs, syrup and Crisco well. Add salt, flour and sugar. Mix. Stir in pecans, cherries and pineapple.
2. You can bake in a greased tube pan. 350° First 15 min, then 300° till test done with a toothpick. I make mini ones, bake as directed but only about 45 minute Just keep watch, ovens vary. If brown's to fast, cover with foil, sunny side up.
Title: Brownie for One!
Ingredients:
- 1/4 flour
- 1/4 sugar
- 2 water
- 2 canola oil
- 2 salt
- 1 vanilla
- 1/4
Instructions:
1. Combine all ingredients in a mug.
2. Mix well.
3. Microwave on high for 45-60 seconds, be sure not to overcook. Brownie should still be wet on sides and in the middle when done.
4. Let stand to cool for a few minutes.
5. Grab a fork and dig in!
Title: Quick and Easy Puff Pastry or Bladerdeeg
Ingredients:
- 1 1/2 flour
- 1 butter
- 1/2 sour cream
Instructions:
1. Cut butter into flour until it resembles crumbs. Stir in sour cream.
2. Turn onto a floured board and knead until it just holds together.
3. Form into a ball, flatten slightly and wrap airtight. Refrigerate at least 2 hours or overnight.
4. Work with half of the dough at a time and keep other half in the refrigerator until ready to use.
5. Pound the dough with a heavy rolling pin to make it pliable. Use in any recipe calling for puff pastry.
Title: Nelson Cookie Bake Peanut Blossoms
Ingredients:
- 1/4 butter
- 1/4 peanut butter
- 1/2 egg
- 1 sugar
- 1 1/2 brown sugar
- 1/2 milk
- 2 vanilla
- 1 flour
- 1 3/4 salt
- 1/2 baking soda
- 1
- 48
Instructions:
1. Heat oven to 375 degrees.
2. Cream shortening, peanut butter, egg, 1/2 cup white sugar, brown sugar, and vanilla until well mixed.
3. Mix flour, salt and baking soda together. Add gradually to creamed mixture.
4. Shape 1 teaspoon of dough into round ball for each cookie.
5. Roll balls in remaining sugar. Place on parchment lined cookie sheets.
6. Bake 6 minutes at 375 degrees.
7. Remove cookies from oven and press one Hershey Kiss in the middle of each cookie.
8. Then return cookie to oven for 1 minute.
Title: Grandma's Pound Cake
Ingredients:
- 2 butter
- 2 sugar
- 9 eggs
- 1 flour
- 4 baking powder
- 1 salt
- 1/2 mace
- 1/2
Instructions:
1. Separate eggs.
2. Sift together the flour, baking powder, salt, and mace.
3. Beat egg yolks, then add sugar and beat until lemon-colored, add lemon extract.
4. In a large bowl, cream butter.
5. Add dry ingredients, cream well, add egg and sugar mixture and beat well, add egg whites and blend well.
6. Bake 1 hour or slightly longer at 325 degrees until toothpick inserted in center comes out clean.
7. If edges are dark brown you've baked it too long.
Title: Creme Brulee Sheet Cake
Ingredients:
- 3 unsalted butter
- 3 sugar
- 12 eggs
- 6 flour
- 4 1/2 baking powder
- 1 1/2 kosher salt
- 3 milk
- 1 instant vanilla pudding
- 2 milk
- 1 1/2 sugar
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
2. Using a hand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until combined.
3. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients in two batches alternating with the milk. Mix until just combined.
4. Pour into the prepared sheet tray and spread to an even layer.
5. Bake for 20-25 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool fully.
6. Spread the pudding on top of the cake. Sprinkle an even layer of sugar on top of the cake being sure to cover the entire surface. Give the pan a shake to help evenly distribute the sugar.
7. Using a blowtorch melt the sugar on top. Alternatively, broil the cake in the oven being sure to watch carefully so as not to burn.
8. Slice and serve.
Title: Pina Colada Dip
Ingredients:
- 1 1/2 cream cheese
- 1 1/4 pineapple chunks
- 3/4 maraschino cherry
- 1/2 sour cream
- 1/2
Instructions:
1. In a blender or food processor, combine cream cheese, pina colada mix, and sour cream and blend until smooth.
2. Remove from blender to a mixing bowl and fold in pineapple chunks and maraschino cherry halves.
3. Refrigerate 1 hour.
4. Serve with other fresh fruit or dried fruit and nuts.
Title: Almost Chocolate Chip Cookies
Ingredients:
- 1/2 shortening
- 1/2 granulated sugar
- 1/4 brown sugar
- 1 egg
- 1 vanilla
- 1 flour
- 3/4 salt
- 1/2 baking soda
- 1/4
Instructions:
1. Cream shortening, sugars, egg, and vanilla until light and slightly fluffy.
2. Be sure to sift together dry ingredients, then stir into fluffed mixture, blend well.
3. Add chocolate and nuts, if desired.
4. Place dough balls about 2'' apart on a greased cookie sheet, and bake at 375 for 10-12 minutes.
5. Remove from cookie sheet immediately onto a cooling rack, or similar surface, as the cookies continue to bake past their desired texture pretty quickly!
6. Enjoy!
Title: Fantastic 3-Layer Carrot Cake
Ingredients:
- 2 2/3 all-purpose flour
- 3 baking soda
- 1 baking powder
- 1 salt
- 3 cinnamon
- 1 nutmeg
- 1/2 allspice
- 1 1/2 white sugar
- 1/3 unsweetened applesauce
- 1 eggs
- 4 vanilla extract
- 1 1/2 carrots
- 2 2/3 flaked coconut
- 3/4 walnuts
- 1 1/4 crushed pineapple
- 1 cream cheese
- 2 butter
- 1/2 powdered sugar
- 3 1/2 - 4
Instructions:
1. Preheat oven to 350 degrees. Grease and flour three 8" or 9" round cake pans.
2. Mix flour, baking soda and powder, salt, cinnamon, nutmeg, and allspice. Make a well in the center. Add sugar, oil, applesauce, egg, and vanilla. Mix until just smooth; do not overmix.
3. Use a food processor or blender to puree pineapple. Stir pineapple, walnuts, and coconut into batter. Pour into pans.
4. Bake 35-40 minutes. Use a toothpick to make sure the centers are cooked through.
5. Cool on baking racks. The centers may sink a little.
6. Once thoroughly cooled, level the cakes. You may want to freeze them for a few minutes to make icing them easier.
7. Mix butter and cream cheese until smooth, and add the powdered sugar. Start with 3 1/2 c and add more if necessary.
8. Place the cake layers cut side down to frost. If you have problems with the cake crumbling, put it back in the freezer until it's harder.
Title: Apple Custard Pie
Ingredients:
- 1 sliced apple
- 1 sugar
- 1/3 cinnamon
- 1/2 nutmeg
- 1/4 eggs
- 4 milk
- 2 vanilla
- 1 salt
- 1/4
Instructions:
1. Put apples in bottom of shell.
2. Sprinkle 1 T. sugar, cinnamon and nutmeg over.
3. Beat eggs, sugar, milk, vanilla and salt.
4. Pour over apples in shell.
5. Bake at 400 for 30 minutes or longer until done.
Title: Peanut Butter Chocolate Pin-Wheels
Ingredients:
- 1 sweetened condensed milk
- 1 vanilla extract
- 1
Instructions:
1. Cut wax paper into 15x10-inch rectangle.
2. Butter it.
3. In large saucepan, melt peanut butter chips with 2/3 cup condensed milk over low heat.
4. Let cool slightly.
5. With your finger, press evenly in thin layer over wax paper.
6. Leave at room temperature for 15 minutes.
7. In pan, melt chocolate chips and other half of condensed milk.
8. Remove from burner, add in vanilla extract.
9. Stir.
10. Evenly spread over peanut butter mixture.
11. Leave at room temperature 1/2 hour.
12. On 15-inch side of pan, roll up tight into jellyroll without wax paper.
13. Wrap tightly in Saran wrap.
14. Refrigerate for about 2 hours, or until firm.
15. Cut into 1/4 inch slices!
Title: Joy of Cooking Gingerbread Cookies
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 1/2 molasses
- 3 1/2 flour
- 1 baking soda
- 1/4 ground cloves
- 1/2 ground cinnamon
- 1 ground ginger
- 1/2 salt
- 1/4 water
Instructions:
1. Pre-heat oven to 350.
2. Beat softened butter and sugar until creamy.
3. Beat in molasses.
4. Combine the dry ingredients.
5. Add the dry mixture to the butter mixture in three parts, alternating with the water.
6. On a floured surface, roll the dough to your preferred thickness (recipe makes 8-16 cookies).
7. Use cookie cutters to shape the cookies.
8. Place on a lightly greased cookie sheet.
9. Bake for 8-10 minutes, depending on thickness.
10. If desired, mix 1/4 cup powdered sugar with a few drops of water and food colouring to make icing, and decorate when cool.
Title: Cherry Almond Crumble
Ingredients:
- 1 cherry pie filling
- 1 dried cherries
- 1/4 quick-cooking oats
- 1 1/2 dark brown sugar
- 1 ground cinnamon
- 1/2 butter
- 1/2 Cool Whip
- 1 sour cream
- 5
Instructions:
1. Cherry filling:
2. Heat oven to 400.
3. Spray 4 (8 ounce) ramekins or custard cups with cooking spray, or use an 8 x 8 inch baking dish, like I did.
4. Stir pie filling, preserves, dried cherries, and almond extract in a large bowl to combine.
5. Spoon mixture into ramekins (or baking dish), and place on baking sheet.
6. Crumble topping:
7. Toss oats, brown sugar, almonds and cinnamon in medium bowl to combine.
8. Note: I used slivered almonds instead of sliced one, and it worked just fine.
9. Drizzle melted butter over the topping mix; stir to moisten.
10. Sprinkle over cherry mixture.
11. Bake for 20 minutes, or until topping is golden and fruit filling bubbles.
12. Serve warm with cool whip or sour cream.
Title: Fran's Chocolate Sheet Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 margarine
- 4 water
- 1 buttermilk
- 1/2 vanilla
- 1 baking powder
- 1/2 baking soda
- 1 eggs
- 2 cinnamon
- 1 salt
- 1/4
Instructions:
1. Put the flour and sugar in a bowl and set aside.
2. Bring the margarine, cocoa and cold water to a boil and pour over dry mixture.
3. Add to that mixture; the remaining ingredients and mix well.
4. Put in a greased jelly roll pan (deep cookies sheet) and bake for 20 min at 400 degrees.
5. Frost as you like.
Title: Lemon Layer Cake With Seasonal Berries
Ingredients:
- 3 all-purpose flour
- 2 1/2 baking powder
- 1 kosher salt
- 1 unsalted butter
- 2 granulated sugar
- 1 vanilla extract
- 4 eggs
- 1/2 milk
- 1 1/2 lemon zest
- 1/4 fresh lemon juice
- 1 unsalted butter
- 6 -8 confectioners' sugar
- 2 milk
- 1/2 fresh lemon juice
- 1 lemon zest
- 3/8 raspberries
- 3/8 strawberry
- 1/4 blackberry
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Butter and flour three 9 inch cake pans.
3. In a small bowl, whisk together flour, baking powder, and kosher salt.
4. In a large bowl, beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes (you can also use a stand mixer fitted with the paddle attachment on medium speed).
5. Beat in vanilla.
6. Beat in eggs, one at a time.
7. Beat in half of the flour mixture.
8. Beat in milk.
9. Beat in remaining flour mixture.
10. Beat in lemon juice and lemon zest.
11. Divide batter equally between prepared cake pans.
12. Bake until lightly golden and a cake tester inserted into middle of the cake comes out clean, about 20 minutes.
13. Let cake cool in pans for fifteen minutes; turn out onto a wire rack.
14. Meanwhile, in a large bowl, beat together butter, 6 cups of confectioner's sugar, milk, lemon juice, and lemon zest with a wooden spoon until smooth.
15. Continue beating for 3 minutes, or until frosting begins to get fluffy.
16. Taste and add more confectioner's sugar, if desired, in 1/2 cup increments, until desired level of sweetness.
17. Continue to beat frosting until thick and fluffy, about 3 minutes.
18. In a small bowl, break up raspberries with a fork until they have a spreadable consistency.
19. Place first layer of cake on a stand or plate.
20. Frost with icing then cover evenly with raspberries.
21. Place second layer of cake on top of first.
22. Frost with icing and cover evenly with strawberries.
23. Place final layer of cake on top of first two and frost the top and sides evenly with remaining frosting.
24. Decorate circumference of top of frosted cake with blackberries.
Title: Girl Scout Samoa Cookies (Copycat)
Ingredients:
- 24 -30 butter
- 6 granulated sugar
- 1/2 light corn syrup
- 1/2 sweetened condensed milk
- 1/2 vanilla
- 1/2 coconut
- 4 chocolate chips
- 1
Instructions:
1. Place each shortbread cookie in cup of a greased muffin tin.
2. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
3. Heat to a full boil, stirring constantly with a wooden spoon.
4. Boil 3 minutes, stirring constantly.
5. Slowly pour in sweetened condensed milk, stirring constantly.
6. Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
7. Remove from heat.
8. Stir in vanilla.
9. Beat until creamy.
10. Immediately stir in toasted coconut and mix well.
11. Spoon mixture by teaspoonfuls over shortbread cookies.
12. Cool completely.
13. Remove cooled cookies from muffin tin onto waxed paper.
14. Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
15. Store in airtight container.
Title: Strawberry Brownie Dessert
Ingredients:
- 1 butter
- 1 flour
- 2 sugar
- 2/3 vanilla
- 2 baking powder
- 1/2 eggs
- 4 salt
- 1/2 cream cheese
- 1 icing sugar
- 1 fresh strawberries
- 1
- 1 1/2
- 1
Instructions:
1. Cream butter and sugar together.
2. Add salt and eggs and continue to beat.
3. Add dry ingredients.
4. Spread in greased 9x13 pan.
5. Bake 25-30 minutes at 350 degrees.
6. Cool.
7. Combine cream cheese and icing sugar in seperate bowl.
8. Beat until smooth.
9. Fold in whipped cream.
10. Spread on top of cooled brownie.
11. Lastly combine strawberries and glaze.
12. Spoon over cream cheese layer.
13. Refrigerate until ready to serve.
Title: Florentine Slice
Ingredients:
- 2 sultana
- 3/4 glace ginger
- 100 sweetened condensed milk
- 125 white chocolate
- 3/4
- 1/2
- 60
Instructions:
1. Preheat oven to 180 C, grease and line 26 x 16 cms slice pan with baking paper.
2. Combine all ingredients except chocolate, mix well.
3. Press into pan, smooth surface.
4. Bake for 20 - 25 minutes or until golden brown.
5. Cool in pan for 5 minutes then transfer to wire rack to cool completely.
6. Cut into 5 cm pieces, drizzle with melted chocolate, let set.
Title: Applesauce Cake
Ingredients:
- 1 sugar
- 1/2 shortening
- 1 egg
- 2 flour
- 1 1/2 applesauce
- 1 raisins
- 2/3 maraschino cherries
- 12 -18 cinnamon
- 1 ground cloves
- 1/2 baking soda
- 1 salt
- 1
Instructions:
1. Sift together flour, cinnamon, ground cloves, baking soda and salt; set aside.
2. Blend sugar, shortening and egg. Add flour mixture and applesauce and beat well.
3. Fold in raisins that have been plumped, drained and dusted with flour; add nuts and cherries.
4. Pour into a well-greased/floured tube or bundt pan.
5. Bake at 350 degrees for 1 hour and 15 minutes, or until test for doneness is completed.
Title: Hot Fudge Sauce
Ingredients:
- 3/4 granulated sugar
- 3 cocoa powder
- 1 salt
- 2 water
- 2/3 evaporated milk
- 2 butter
- 1 vanilla
Instructions:
1. In medium saucepan, combine sugar, cocoa and salt. Blend in water, stirring until cocoa is dissolved.
2. Add canned milk, bring to boiling over medium heat.
3. Boil gently for 3 to 4 minutes until sauce thickens, stirring frequently (to 215 to 225 degrees F.).
4. Remove from heat, stir in butter and vanilla. Serve while warm.
Title: Chocolate Orange-Cardamon Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 salt
- 1/4 ground cardamom
- 3/4 unsalted butter
- 3/4 granulated sugar
- 1 orange zest
- 1 egg
- 1 vanilla extract
- 1 1/2 sugar
- 1
Instructions:
1. In a bowl, whisk together flour, cocoa powder, salt, and ground cardamom; set aside. In a mixing bowl, beat together butter and sugar with orange zest until fluffy. Beat in egg and vanilla, then stir in the flour mixture. Blend until just combined, scraping sides of bowl as necessary.
2. Transfer dough to a square of parchment, form into a log 2 inches in diameter and roll tightly in parchment. Refrigerate until solid, about 1 hr, rotating every 20 min to maintain shape.
3. Heat oven to 350 degrees F. Lightly brush the dough log with egg white. Place sanding sugar and star sprinkles in a rimmed pan and roll log in sprinkles until coated well. Or you can apply luster dust to the log with a soft brush. (We divided the log in thirds, and decorated each with different sprinkles.) Slice the log into rounds that are about a 1/4 inch thick. Place on parchment-lined baking sheets an inch apart.
4. Bake until cookies are set and there is slight resistance when you touch centers, 9 to 10 minute Cool on pans. Store airtight up to 1 week. Makes 40 cookies.
Title: German Chocolate Microwave Cupcake
Ingredients:
- 16 pecans
- 30 1/2
- 24
- 1
- 2
- 1
Instructions:
1. Put the 3 boxes of dry mix cake mixes and the 1 cup cocoa in a very large bowl. Mix dry ingredients until thoroughly combined.
2. Finely chop pecans. Then add 24 ounces butterscotch chips, 2 cups shredded dry coconut, 1 cup pecans finely chopped and blend in with the dry mix.
3. Place dry mix into airtight storage containers (1-quart wide mouth mason jars work well and can be used to give as gifts too).
4. How To Use: Place 1/3 cup dry mix in a 12 oz microwave safe cup and add 3 tbsp water. Stir mix and water completely. Consistency should be that of soft pudding or cake mix. Do not over stir. You will start to notice foaming action from baking soda and citric acid. Cook in microwave on high for 50 to 60 seconds. 5 to 10 seconds less time for more molten effect. Let rest for 3 mins after cooking to cool as it will be hot.
5. Mix and water can be scaled down to as little as 1 tbsp mix and 1 tsp water or up to 1/2 cup and 4 tbsp water. Small paper cups like dixie cups can be used to make bite sized portions. Topping like a tablespoon of ice cream or frosting can be added too.
Title: Apple Upside Down Cake
Ingredients:
- 1/3 butter
- 1/3 brown sugar
- 4 red baking apples
- 1 ginger
- 1 cinnamon
- 1 milk
- 2/3 eggs
- 2 applesauce
- 1/2 vanilla ice cream
Instructions:
1. Preheat oven to 350°F Pour melted butter in a 9x9x2-inch baking pan. Sprinkle brown sugar over butter; stir. Arrange apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.
2. In bowl combine cake mix, ginger, cinnamon, milk, eggs, and applesauce. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
3. Bake 30 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream.
Title: Applesauce Date Cake
Ingredients:
- 2 flour
- 1/2 rolled oats
- 2 baking soda
- 1 cinnamon
- 1/2 salt
- 1/2 clove
- 1 sugar
- 6 butter
- 1 vanilla
- 1 egg
- 1 3/4 applesauce
- 1 dates
- 1 -2 powdered sugar
Instructions:
1. Heat oven to 350°F
2. Spray a 13 X 9-inch baking pan with nonstick cooking spray.
3. In a small bowl, combine flour, rolled oats, baking soda, cinnamon, salt and cloves; set aside.
4. In a large bowl, combine sugar and butter; beat until light and fluffy.
5. Add vanilla and egg; beat well.
6. Add flour mixture alternately with applesauce, beating after each addition.
7. Stir in dates.
8. Spread batter into prepared pan.
9. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean.
10. Cool.
11. Sprinmkle with powdered sugar just before serving.
Title: Baby Guinness
Ingredients:
- 260 dark chocolate
- 2 eggs
- 4 light muscovado sugar
- 30 vanilla extract
- 1
- 200
Instructions:
1. Melt together the chocolate and Guinness in a bowl over set over a pan of simmering water.
2. While they are melting, whisk the egg whites until they are stiff.
3. In a separate bowl, beat the egg yolks and sugar together until light and fluffy. Stir in the chocolate and Guinness mixture until smooth. Gently fold in the egg whites.
4. Pour in to 6 clear small glasses and leave in the fridge to set for about 2 hours, or even better overnight.
5. Just before serving, spoon a 'head' of whipped cream on top of the mousse.
6. Cooking time is the time in fridge.
Title: Apple Roquefort Bacon Pie
Ingredients:
- 1 apples
- 4 honey
- 2 all-purpose flour
- 2 lemon juice
- 2 fresh thyme
- 2 salt
- 1 black pepper
- 1/4 Roquefort cheese
- 1/4
- 2
Instructions:
1. Roll out the pastry and line a 12 inch pie plate with the bottom crust.
2. Roll out the remaining dough for the top crust, then refrigerate both until needed.
3. Preheat oven to 450 degrees F.
4. In a large skillet over medium heat, saute the bacon until crispy; transfer to paper towels to drain, leaving about 3 tablespoons of the fat in the pan.
5. Add the apples to the skillet and saute in the bacon fat, over low heat, for several minutes, or until the outer layer of apple softens a bit.
6. Add honey, flour, lemon juice, thyme, salt and pepper to the skillet and stir.
7. Stir in the bacon.
8. Transfer the apple mixture into the prepared pie pan,.
9. Crumble the cheese over the apples, then cover it with the second crust.
10. Trim and crimp the crust, then chill the pie in the freezer for 10 minutes.
11. Cut several slits in the top crustm the drizzle the top with honey.
12. Bake for 15 minutes, or until the crust is just blistered and blond.
13. Reduce the oven to 350 degrees and bake for at least 30 minutes more.
14. Cool the pie completely before cutting, at least several hours.
Title: Best Lemon Cake
Ingredients:
- 6 butter
- 1 white sugar
- 2 eggs
- 1/2 milk
- 1 lemon, rind of
- 1 1/2 baking powder
- 3/4 salt
- 1 flour
Instructions:
1. Preheat oven to 350.
2. Mix all ingredients together and pour into a pan.
3. Bake for 3/4 hour to one 1 hour (or until toothpick inserted comes out clean).
Title: Easy Blackberry Cobbler
Ingredients:
- 4 blackberries
- 2 sugar
- 1 flour
- 1/2 butter
- 2/3 milk
- 2 baking powder
- 1 salt
- 1/4 cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. Wash berries, mix with 1 cup sugar. Set aside.
3. In 9” x 13” baking pan, mix with fork: 1 cup sugar, flour, butter, milk, baking powder, salt and cinnamon.
4. Pour berries on top. Do NOT stir.
5. Bake for 45 minutes or until brown on top.