lumicero/recipes-ing2inst huggingface dataset:
Title: Fig Pinwheels
Ingredients:
- 8 dried figs
- 1/4 sugar
- 3 water
- 3 brandy
- 1/4 flour
- 2 baking soda
- 1/2 salt
- 1/4 cinnamon
- 1/4 shortening
- 2/3 brown sugar
- 1 egg
- 1 vanilla
- 1/2 milk
- 2
Instructions:
1. In a small saucepan combine the figs, water and brandy. Bring to a boil, then reduce heat and cook and stir till very thick, about 2-3 minutes. Stir in almonds and cool.
2. Combine shortening and butter until fluffy; add egg and vanilla. Add half the flour and milk, then stir in the remaining flour by hand.
3. Cover and chill 30 minutes.
4. Divide dough in half. Roll out one portion on a floured board into a 10x9 inch rectangle. Spread half the filling to within 1/2 inch of the edge.
5. Roll up, jelly roll style, starting from the 9 inch edge. Pinch edge to seal. Repeat with remaining dough and filling.
6. Wrap rolld in waxed paper and freeze 2 hours or chill overnight.
7. Cut into 1/4 inch slices and put on greased cookie sheets.
8. Bake at 350 degrees for 10-12 minutes. Cool on cookie sheet 1 minute, then remove to rack.
Title: Chocolate Cream Pie
Ingredients:
- 4 chocolate
- 1/3 milk
- 2 sugar
- 4 cream cheese
- 3 1/2 graham cracker crust
- 1
Instructions:
1. Heat chocolate and 2 tablespoons milk in saucepan over low heat stirring until chocolate is melted.
2. Beat sugar into cream cheese, add remaining milk and chocolate mixture and beat until smooth.
3. Fold in whipped topping, blending until smooth.
4. Spoon into crust.
5. Freeze until firm 4 hours.
6. After take and leave in fridge.
7. Garnish with chocolate curls, if desired.
Title: Blueberry Pie With a Lemon Pastry Crust
Ingredients:
- 1 1/4 sugar
- 1/3 flour
- 1/4 salt
- 1/2 cinnamon
- 2 lemon juice
- 2 lemon zest
- 5 fresh blueberries
- 2 frozen blueberries
- 1 flour
- 1/2 salt
- 2/3 lemon peel
- 4 shortening
- 1 cold water
- lemon juice
Instructions:
1. For Filling:
2. In a large bowl combine sugar, flour, salt, cinnamon, lemon juice, grated peel, and blueberries and set aside.
3. For Pastry Crust:
4. Sift together flour and salt; blend in lemon zest.
5. Cut in shortening until pieces are the size of small peas.
6. Mix together 4 tablespoons of the water and the lemon juice.
7. Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together.
8. Roll out half of the pastry and line a 9-inch pie pan and trim edges.
9. Pour blueberry mixture into pie crust.
10. Roll out remaining pastry to about 1/8 inch thick.
11. Cover pie with crust, trim, turn edge under and crimp.
12. Cut a few vents in top of crust to allow steam to escape.
13. Bake at 425° for 40 minutes, or until crust is nicely browned.
Title: Brownie Caramel Walnut Pie
Ingredients:
- 9 graham cracker pie crust
- 3/4 walnuts
- 20 sweetened condensed milk
- 1 egg
- 1 butter
- 4
- 6
Instructions:
1. Preheat oven to 325 degrees.
2. Brush 2 tbsp of melted butter onto pie crust, moistening crust.
3. Sprinkle nuts into pie shell.
4. In a bowl, melt caramels with 2/3 cup condensed milk in microwave on high one 1 minute increments, stirring after each as to not to burn until fully melted.
5. Pour caramel sauce over walnuts, completely covering.
6. In bowl, combine egg,remaining butter and remaining condensed milk; mix well.
7. Melt chocolate chips in microwave on High on 1 minute increments, stirring each time until fully melted and slighlty cool.
8. Stir in chocolate into dairy mixture very throughly.
9. Pour mixture over caramel layer.
10. Bake 35 minutes or until center is set(dip tester into brownie layer and only a few moist crumbs should cling to tester).
11. Cool.
12. Serve warm
13. Footnotes.
14. *can sub any nut. **can sub for shortbread pie crust *** Slightly cool melted chocolate for about 1 minute, so when adding to mixture, you do not "cook" the egg in the mixture!
Title: Pineapple Upside Down Cake
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 8 pineapple slices
- 5 maraschino cherries
- 1 1/4 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1/3 shortening
- 2/3 butter
- 1 sugar
- 1 egg
- 1/2 vanilla essence
Instructions:
1. Topping: Melt butter in a small skillet on direct heat.
2. Add brown sugar and stir until well blended and bubbly.
3. Pour into a 9" square baking dish, spreading to cover the bottom.
4. (Alternately, microwave butter and brown sugar in a 9" square glass baking dish till well blended and bubbly).
5. Arrange pineapple spears and maraschino cherry halves on top of the brown sugar in a sun-burst pattern.
6. Chill in refrigerator while preparing batter.
7. Batter: Sift together flour, salt and baking powder.
8. Cream shortening/butter and sugar in a mixing bowl until light and fluffy.
9. Add egg and vanilla and beat until smooth.
10. At low speed, and in alternate additions, add in the flour and orange juice, beginning and ending with the flour mixture.
11. Beat only until smooth.
12. Remove cake pan from the refrigerator and spread batter over topping.
13. Bake at 325 degrees for 40 minutes.
14. Remove from oven, let stand for 5-10 minutes.
15. Invert on a plate and serve warm.
Title: Ginger Shortbread
Ingredients:
- 3/4 cake flour
- 3 cake flour
- 1/4 sugar
- 1 1/2 ground ginger
- 1 salt
- 5 unsalted butter
- 1 crystallized ginger
- 1
- 1/4
Instructions:
1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, ground ginger, and salt, stirring with a whisk.
2. Place butter in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute). Add flour mixture; beat at low speed just until combined.
3. Add ice water; stir just until combined.
4. Press mixture gently into a 4-inch circle on plastic wrap, and cover with additional plastic wrap. Chill for 20 minutes.
5. Preheat oven to 350°.
6. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap.
7. Roll dough, still covered, into an 8-inch circle (the edges of the circle will crack slightly). Remove top sheets of plastic wrap, and fit dough, plastic wrap side up, onto a baking sheet coated with cooking spray. Remove the remaining plastic wrap.
8. Sprinkle dough with 1 tablespoon of coarse sugar; press gently to help sugar adhere to dough. Lightly score dough into 16 wedges, cutting into, but not through, dough. Place 1 piece of crystallized ginger in each wedge; press gently to adhere.
9. Bake at 350° for 25 minutes or until lightly gold in color. Remove from oven; cool 5 minutes. Cut through score lines to make 16 wedges. Place on a wire rack; cool completely.
Title: Tasty Holiday Thumbprint Cookies
Ingredients:
- 1 orange zest
- 3 vanilla
- 2 pecans
- 1/2
- 4
- 2
Instructions:
1. Preheat oven to 350°.
2. Spray cookie sheets with non-stick cooking spray.
3. Beat cake mix, orange juice, orange peel and vanilla with mixer for 2 minutes.
4. Increase speed to medium and beat 2 minutes more or until dough is smooth (dough should be very sticky still).
5. With oiled hands, roll dough into 1 inch balls and place 2 1/2 inches apart on cookie sheets.
6. Press the center of each ball with thumb and fill with 1/4 tsp of strawberry fruit spread.
7. Sprinkle cookies with the chopped pecans.
8. Bake for 8-9 minutes or until cookies are lightly golden brown and lose their shininess.
9. Be sure that you don't overbake these cookies or they will be dry.
10. Remove from oven and place on wire racks to cool completely.
Title: Rose Mixed Nut Baklava
Ingredients:
- 160 walnuts
- 220 cardamom
- 300 cinnamon
- 2 white sugar
- 2 phyllo pastry
- 1/2 sweet butter
- 24 pistachios
- 200 white sugar
- 2 honey
- 1 water
- 1 rose water
- 1 1/2
Instructions:
1. Preheat oven to 180°C.
2. To make the syrup, combine sugar and water in a small saucepan over low heat. Cook, stirring, until sugar dissolves. Increase heat to high and bring to the boil. Add honey. Cook until syrup thickens slightly. (I like to add a dab on the stove and test the consistency with my finger, if it feels like it has body to it, it's done) Remove from heat. Add Iranian rosewater and set aside.
3. Place pistachios in a food processor and process until finely chopped, remove to a bowl. Add the almonds and process until finely chopped. Transfer to a bowl. Place the walnuts in food processor and process until desired consistency. Mix all nuts with freshly ground cardamom, cinnamon and 1/2 cup sugar, stir to combine.
4. Grease 9X13 pan. Open filo pastry and cover with the sheet provided and then and damp cloth on top to prevent drying out while working. Cut sheets as needed as you go. You may need to cut each sheet in half. Place a sheet of filo pastry cut to the size of the pan on a clean work surface and using a pastry brush, brush with a butter. Continue layering with another 6 sheets of filo and butter. Trim edges to fit base of the pan if needed. Sprinkle with half the nut mixture. Repeat process with half the remaining filo and butter. Continue layering with filo and nut mixture. Top with remaining filo. Use a small, sharp knife to cut into diamond shapes. (find out how by looking online as they look prettier that shape. Bake in preheated oven until golden brown 45 minutes - 1 hour. Remove from oven and, while hot, pour over as much as needed, COOLED syrup. Set aside to cool.
5. Top with slivered pistachios and rose petals to decorate.
6. Baklava is better made a day before serving for texture and taste.
7. Enjoy!
Title: Gluten Free Pumpkin Chocolate Chip Muffins
Ingredients:
- 1 tapioca flour
- 1/4 guar gum
- 1/4 cornstarch
- 1 baking powder
- 1/4 salt
- 1 butter
- 1/2 granulated sugar
- 1/4 egg
- 1/2 milk
- 1 canned pumpkin
- 3/4 chocolate chips
- 1
Instructions:
1. Preheat oven to 350ºF. Spray muffin tin with Pam or line with muffin cups.
2. Combine dry ingredients and set aside.
3. In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute.
4. Add the egg and milk. Combine until thoroughly blended, about 1 minute.
5. Slowly add the dry mixture to the wet mixture. Blend well, but don't over mix.
6. Fold in the pumpkin and chocolate chips if using.
7. Spoon batter into the muffin tin. The cups will be about 3/4 full. These muffins will rise.
8. Bake for 25 to 35 minutes. Keep a good eye on them and wait until they spring back after touching. Gluten free muffins tend to brown a little more, so you'll want to go a little behind the typical "golden" color. Fresh out of the oven they will be very moist, but don't worry! After cooling they will firm up. They're good fresh, but much better the next day.
Title: Overnight Cookies
Ingredients:
- 1 butter
- 2 brown sugar
- 3 1/2 flour
- 2 eggs
- 1 baking soda
- 1
Instructions:
1. Cream together the butter, sugar and eggs.
2. Sift together the flour and soda, then add to the butter mixture.
3. Add nuts and form into 2 rolls.
4. Place into the freezer for several hours or over night.
5. When ready to bake, take out roll and slice into 1/4 inch slices and place on your cookie sheets ready for baking.
6. Bake in a 350 degF oven until down (try 5- 8 minutes per pan).
Title: Cranberry Upside-Down Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 16 whole berry cranberry sauce
- 1/2 pecans
- 3 eggs
- 1/3 flour
- 1 baking powder
- 1 salt
- 1/4
Instructions:
1. Melt butter in a 10-inch skillet.
2. Add 1 cup sugar and stir 3 minutes over medium heat.
3. Remove from heat.
4. Spoon cranberry sauce over butter mixture; sprinkle with pecans.
5. Set aside.
6. In a mixing bowl , beat egg yolks until foamy.
7. Gradually add remaining 1 cup sugar; beat well.
8. Blend in orange juice.
9. Combine flour, baking powder, and salt.
10. Add to egg mixture.
11. Beat egg whites until stiff; fold into batter.
12. Carefully spoon over topping in skillet.
13. Bake at 375F for 30 minutes or until cake test done.
14. Cool 5 minutes in skillet; invert onto large serving plate.
15. Serve warm.
Title: Soft Molasses Cookies
Ingredients:
- 1 sugar
- 3/4 molasses
- 1/4 blackstrap molasses
- 1 shortening
- 1 milk
- 2 vinegar
- 3 1/2 baking soda
- 1 salt
- 1 ginger
- 2 cinnamon
- 1/8 clove
- 5 flour
- sugar
Instructions:
1. Mix the milk and vinegar and set aside for a minute.
2. In a large bowl mix well the sugar, both molasses and shortening (if you don't have the Black Strap you can use the regular but the taste is much better with the black strap).
3. Add the milk and vinegar mixture.
4. Add the dry ingredients mixing well.
5. Refrigerate for 1 hour.
6. Roll out on a floured board and cut in circle the size you want (I usually do one about 3 inches).
7. Sprinkle the tops with some sugar.
8. Bake in a 375 degree oven for about 7-8 minute.
9. Don't overbake them, just till done.
Title: Welcome 2008 Dairy Milk Chocolate
Ingredients:
- 1 ghee
- 100
Instructions:
1. Using a knife, chop the chocolate into small pieces.
2. Transfer to a double boiler.
3. Add ghee and stir continuously.
4. Keep stirring the chocolate until completely melted and smooth. The melted chocolate must appear shiny in appearance.
5. Pour into a mould or tray that is ungreased.
6. Refrigerate for at least an hour to up to 4 hours depending on the time on hand for you.
7. Unmould and serve.
Title: Light German Chocolate Cake
Ingredients:
- 1 cake flour
- 1/2 boiling water
- 1 granulated sugar
- 1/2 brown sugar
- 1 butter
- 1/4 margarine
- 3 plain fat-free yogurt
- 2 vanilla extract
- 1/4 cake flour
- 2 1/2 baking powder
- 1/2 baking soda
- 2 salt
- 2 1/4 low-fat buttermilk
- 2 butter
- 1/2 margarine
- 1/2 pecans
- 1 brown sugar
- 2 cornstarch
- 1/3 salt
- 2/3 light corn syrup
- 2 sweetened flaked coconut
- 1/4 vanilla extract
- 1
- 2
- 1/2
- 2 1/2
- 1/8
Instructions:
1. Preheat oven to 350°.
2. Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 Tbs flour.
3. Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts; set aside.
4. Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes).
5. Add yogurt, extracts, and egg whites; beat well.
6. Lightly spoon sifted flour into dry measuring cups, and level with a knife.
7. Combine sifted flour through salt.
8. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat in cocoa mixture.
9. Pour cake batter into prepared pans and sharply tap pans once on counter to remove air bubbles.
10. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pans 10 minutes, and remove from pans; cool completely on wire racks.
12. Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer.
13. Spread with 1/3 cup frosting (below), and top with remaining cake layer.
14. Spread remaining frosting over top and sides of cake.
15. Store cake loosely covered in refrigerator.
16. FROSTING:
17. Melt butter in a medium saucepan over medium-high heat.
18. Add chopped pecans, and sauté until the pecans are browned (about 2½ minutes).
19. Remove mixture from heat, and stir in sugar, cornstarch, and salt.
20. Add milk, syrup, and egg yolks, and stir well.
21. Cook 2 minutes over medium-high heat or until thick, stirring constantly.
22. Remove from heat, and stir in flaked coconut and extracts.
23. Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes).
Title: Mocha Cherry Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 vanilla extract
- 1 instant coffee granules
- 1 hot water
- 1/4 all-purpose flour
- 2 maraschino cherry
- 1/2 walnuts
- 1/2 sugar
Instructions:
1. In a mixing bowl, cream butter and sugar until fluffy. Add vanilla. Dissolve coffee granules in water; add to creamed mixture with cocoa. Add flour and mix well. Stir in cherries and walnuts. Shape into 1 1/4 inch balls; roll in sugar. Place on ungreased baking sheets.
2. Bake at 325* for 20-22 minutes. Cool on wire racks. Drizzle with chocolate if desired.
Title: Apple Crisp by Jane
Ingredients:
- 1 flour
- 1 white sugar
- 1/3 butter
- 5 apples
- 1/4 water
- 1 1/2 apple pie spice
- 1/2 salt
- 1 sugar
Instructions:
1. In an 8 or 9-inch greased baking pan, place sliced apples. Add 1/4 cup water.
2. Sprinkle mixture of apple pie spice, salt and 1 tablespoons sugar over apples.
3. Mix flour, sugar and butter with your hands. Spread this mixture over apples. Pat down with fingers.
4. Bake in a 350F oven for 40 minutes.
5. This tastes delicious served warm with vanilla ice cream!
Title: Joan's "Missing You" Blondies
Ingredients:
- 190 butter
- 375 vanilla extract
- 1 1/2 eggs
- 3 plain flour
- 260 white chocolate
- 300 fresh raspberries
- 150 frozen raspberries
- 25 mini marshmallows
Instructions:
1. Preheat the oven to gas 4, 180C, fan 160C and line the base and sides of a 20cm square loose-bottomed tin with nonstick baking paper.
2. In a large bowl, combine the cooled butter and sugar; mixing well with a wooden spoon. Add the vanilla extract and the eggs, one at a time, stirring with each addition. Then fold in the flour and white chocolate before folding in the raspberries, until just combined.
3. Spoon the batter into the lined tin, spreading into all corners. Bake for 1 hour, covering with foil if the top begins to brown too much.
4. Remove from the oven, scatter over the marshmallows and bake for a further 10 minutes, or until the marshmallows are golden. Remove and leave to cool in the tin completely. Once cooled, remove and cut into 16 squares.
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 4 all-purpose flour
- 2 baking powder
- 2 baking soda
- 2 salt
- 1 ground cinnamon
- 1 ground nutmeg
- 3/4 carrots
- 3 pecans
- 1/2 raisins
- 1/2 powdered sugar
- 4 cream cheese
- 2 unsalted butter
- 1/2 vanilla extract
- 4
Instructions:
1. For cake:
2. Preheat oven to 325°F Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
3. Line bottom of pans with waxed paper. Lightly grease waxed paper.
4. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition.
5. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
6. Pour batter into prepared pans, dividing equally.
7. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.).
8. For frosting:
9. Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
10. Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.
Title: Wesson Oil Red Velvet Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 2 flour
- 2 1/2 salt
- 1 baking soda
- 1 vinegar
- 2 buttermilk
- 2 vanilla
- 1 margarine
- 1 cream cheese
- 1 confectioners' sugar
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350.
2. Prepare 3 medium round cake pans with cooking spray.
3. Cream sugar with Wesson oil. Add eggs and beat.
4. Sift flour, salt, and soda together; set aside.
5. Mix cocoa, food coloring, and vinegar in a cup.
6. Add cocoa mixture to egg and sugar mixture. Beat hard. Add in buttermilk.
7. Add flour mixture.
8. Add vanilla and beat well.
9. Pour batter into cake pans and bake at 350 for about 30 minutes or until done. Check frequently.
10. For Icing: Cream margarine and cream cheese along with confectioners sugar and vanilla. Apply to thoroughly cooled cake.
Title: Irish Cream Filled Cookies
Ingredients:
- 1 sweetened coconut
- 3 chocolate chips
- 1/2
- 2
- 1/2
- 1/4
- 16
Instructions:
1. Crumble the sugar cookie dough into a large bowl. Add 1 cup coconut and the cocoa powder. Mix until it is completely mixed in and the dough looks like chocolate sugar cookie dough. Roll into 24 balls.
2. Dip the cookie dough balls one at a time in the egg whites and roll in the remaining coconut. Place on a baking sheet. Use your thumb to create a well in the center of the cookies. Bake at 350 degrees for 10-12 minutes. Let cool on the baking sheet for 1-2 minutes. Gently press the centers down again with the end of a wooden spoon. Remove to a wire rack to cool completely.
3. Bring the coffee creamer to a boil. Remove from the heat and pour in the chocolate chips. Let the mixture sit for 1-2 minutes. Stir until creamy. Let cool 5 minutes. Spoon into the cookie wells. Let set and top with candies. Store in a sealed container. Makes 24 cookies.
Title: Baked Apples Stuffed With Figs and Hazelnuts
Ingredients:
- 8 apples
- 5 dried figs
- 20 hazelnuts
- 1 lemon
- 2 brown sugar
- 1/2 ground cinnamon
Instructions:
1. Take cores out of apples.
2. Chop figs and hazelnuts.
3. Add grated lemon rind, sugar and cinnamon.
4. Add 1 tbs juice from the lemon.
5. Press fig mixture into apples.
6. Spoon 2 tbs lemon juice over the apples.
7. Bake at 180 C for 15 minutes.
Title: Spiced Ginger & Caramel Bites
Ingredients:
- 125 butter
- 3/4 brown sugar
- 1 egg
- 1/4 honey
- 1 1/4 self-raising flour
- 1 plain flour
- 3 ground ginger
- 2 mixed spice
- 1/4 bicarbonate of soda
- 1/3 brown sugar
- 40 butter
- 1 1/2 milk
- 1/2 icing sugar
Instructions:
1. Preheat oven to 180C (350F).
2. Lightly grease and line two baking trays with silicone paper.
3. In a medium bowl, using an electric mixer, beat butter and sugar together until creamy.
4. Beat in egg and honey.
5. In a separate bowl, sift flours, ginger, spices and bicarb soda together.
6. Now, tip the dry ingredients into the creamed mixture and using a flat wooden spoon or long spatula or similar, lightly fold together until the mixture changes from a breadcrumb consistency and forms doughy clumps.
7. Roll tablespoons or heaped teaspoons of the mixture into balls.
8. Arrange on prepared trays 3cm (about 1") apart.
9. Use two fingers to flatten biscuits slightly.
10. Bake for 12-15 mnutes until lightly golden brown.
11. Allow biscuits to sit on trays for a few minutes to firm, before transferring to cooling racks.
12. Caramel Icing:.
13. While the biscuits are cooking, sift icing sugar into a small bowl and set aside.
14. Now, combine brown sugar and butter in a small saucepan.
15. Stir over a medium-low heat until sugar dissolves.
16. Add milk and bring to a boil.
17. Pour caramel mixture into the icing sugar and whisk until smooth.
18. Allow to cool until icing is of spreadable consistency.
19. Using a knife, spread icing over the tops of cold biscuits and set biscuits aside until the icing sets.
20. (It may look like there's not a lot of icing for so many biscuits, but it is sufficient as long as you don't slather it on really thickly).
21. Store in an airtight container.
Title: Willoughby's Pineapple Dessert
Ingredients:
- 1/2 butter
- 1 1/2 icing sugar
- 2 eggs
- 1/2 crushed pineapple
- 1
Instructions:
1. Roll out wafers until they are like crumbs.
2. Cream butter and sugar.
3. Add beaten eggs.
4. Lina a 10x14 pan with wax paper and spread on half of the wafer crumbs.
5. Spread on butter, sugar, egg mixture.
6. Whip the cream and add the pineapple in a seperate bowl.
7. Spread on top of butter, sugar, egg mixture.
8. Spread on remaining wafer crumbs and press lightly.
9. Refrigerate for at least a few hours and serve.