lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Spring Rolls, Orange Curd and Dipping Sauce
Ingredients:
- 4 1/2 unsalted butter
- 3 oranges, juice and zest of
- 4 eggs
- 4 1/2 raw sugar
- 2 strawberries
- 8 arrowroot
- 1 caster sugar
- 2 1/2 Grand Marnier
- 3 3/4 water
- 2
Instructions:
1. To make the orange curd, put the butter, orange juice and zest together in a saucepan and bring to a boil.
2. While you wait for this to boil, whisk the 4 eggs and 4 1/2 ounces of raw sugar together, then slowly temper into the boiling liquid.
3. Simmer the mixture until it thickens, stirring continuously making sure the mix does not boil.
4. Leave to chill.
5. To make the spring rolls, finely dice the strawberries and mix with 1 1/2 Tablespoons of orange curd.
6. Mix the arrowroot into the egg white.
7. Take one spring roll sheet and turn it so that one corner is facing you.
8. Take 3 Tablespoons of the strawberry mix and spoon into the centre.
9. Fold in the left and right hand corners to the width of 3 inchces.
10. Brush the top of the spring roll with the egg white mixture and roll up tightly. Repeat with the remaining spring roll sheets.
11. Deep fry right before you are ready to serve.
12. For the dipping sauce, trim and quarter the strawberries and place in a pan with 3 3/4 ounces caster sugar, 2 fluid ounces grand marnier and 2 fluid ounces water.
13. Simmer the strawberries until they are soft, then puree the mixture in a blender.
14. Serve the sauce in a fondue set with the spring rolls arranged neatly around.
Title: Aunt Alma's Chopped Apple Cake
Ingredients:
- 2 white sugar
- 4 apples
- 2 flour
- 1 1/2 baking soda
- 1 salt
- 3/4 eggs
- 2 vanilla
- 1 raisins
- 1
Instructions:
1. Mix apples and sugar and let stand to draw juice.
2. Mix dry ingredients, then add oil, eggs and vanilla.
3. Stir in apples and juice.
4. Combine well and stir in raisins and nuts.
5. Bake in 9x13 pan in 350 oven, 30 to 40 minutes.
6. Top with Vanilla Butter Frosting or Philadelphia Cheese Frosting (I prefer Phily Frosting).
Title: Ganache Filled Walnut Cake With Citrus Cream Cheese Frosting
Ingredients:
- 2 1/4 flour
- 1 1/2 sugar
- 3 1/2 baking powder
- 1 salt
- 1 milk
- 1/2 butter
- 1 vanilla
- 4 walnuts
- 1 dark chocolate
- 8 heavy cream
- 1 butter
- 1/4 cream cheese
- 1/4 powdered sugar
- 2 1/2 vanilla extract
- 1 lime, juice of
- 1 lime zest
- 2
Instructions:
1. To make the cake, blend flour, sugar, baking powder, and salt in large bowl. Add milk, butter, and vanilla and beat with electric mixer for 2 minutes, till well blended. Add egg whites and beat another 4 minutes. Fold in walnuts. Pour batter into 2 parchment-lined, greased 9" cake pans. Bake at 350 deg F. for 35-40 minutes, till cake tests done. Remove from oven and cool on wire racks for a few minutes, then pop cakes out of pans and continue cooling on racks while you make the filling and frosting.
2. To make the ganache filling, melt chocolate and cream together in double boiler, stirring occasionally, till well combined. Place in the fridge to cool for about 30 minutes, until it reaches a spreadable consistency (don't leave it in the fridge too long or it will be ROCK hard!).
3. To make the frosting, cream butter and cream cheese with a mixer till well combined and fluffy. Add sugar a bit at a time till a thick, creamy frosting forms. Finally, mix in vanilla and zest. Add more sugar or lime juice as needed to reach preferred consistency.
4. To assemble the cake, place bottom layer on plate. Spread ganache filling on top, leaving a 1/4-inch border around the edge (this will fill in when you press the top layer down). You will either have a very thick layer of filling or you will have extra ganache to play with. Set top layer over filling and press slightly to stick in place. Spread cream cheese frosting over cake.
5. If you're feeling fancy, shave some chocolate with a veggie peeler and sprinkle over the frosted cake.
6. Can also make cupcakes with the recipe, just pour batter into lined cupcake pan and bake for slightly less time. Frost with either the ganache or the cream cheese frosting. Would make 12 cupcakes.
Title: Nelson Cookie Bake Rolled Cookies
Ingredients:
- 1 butter
- 1 1/2 powdered sugar
- 1 egg
- 1 vanilla
- 1/2 flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Mix thoroughly in food processor: butter, powdered sugar, egg, vanilla and almond extract .
2. Blend in flour, soda, and cream of tartar.
3. Cover; chill 2 to 3 hours.
4. Heat oven to 375 degrees. Divide dough in half. Roll each half 3/16" thick on lightly floured board. Cut into desired shapes; Place on parchment paper lined baking sheet.
5. Bake 7 to 8 minuts or until light brown on edge.
Title: Cioccolato Paradiso (Italian Chocolate Paradise Biscotti)
Ingredients:
- 1 1/2 butter
- 1/2 sugar
- 1 sugar
- 2 eggs
- 3 vanilla extract
- 1 1/2 orange, zest of
- 1 all-purpose flour
- 2 unbleached flour
- 2 baking powder
- 1/4 salt
- 1 1/4 chocolate chips
Instructions:
1. Place nuts in a shallow pan and bake in a preheated 350 degree oven for 5 to 10 minutes, or until golden brown (do not overcook). Let cool.
2. In a mixing bowl, cream butter and 1/2 cup sugar until light and fluffy.
3. Beat in egg yolks, vanilla and orange zest.
4. In a bowl combine the flour, baking powder and salt. Add to the creamed mixture, mixing just until crumbly.
5. In a separate bowl, beat egg whites until stiff soft peaks form and beat in remaining sugar, beating until stiff but not dry.
6. Fold meringue into the crumbly dough, mixing until it clings together.
7. Cut nuts into halves or thirds and fold in along with chocolate.
8. Divide dough in half. Form into two logs on a greased and floured baking sheet making them about 1/2 inch thick, 1 1/2 inches wide and 16 inches long, sppacing them at least 2 inches apart.
9. Bake in the middle of a preheated 325 degree F oven for 25 minutes or until set and golden brown.
10. Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally at a 45 degree angle about 1/2 inch thick.
11. Place the slices upright on a baking sheet and return to the oven at 300 degrees for 10 to 15 minutes to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes about 4 dozen biscotti.
Title: Oatmeal Pie Crust
Ingredients:
- 3/4 flour
- 1/2 salt
- 1/2
- 3
- 4
Instructions:
1. Combine flour, rolled oats and salt in mixing bowl.
2. Slowly drizzle in oil, mixing with a fork until mixture resembles fine crumbs.
3. Add ice water slowly until mixture begins to form a ball.
4. Pat into 9 inch pie plate. Bake according to filling recipe.
5. For baked pastry shell: Prick pastry with fork in several places. Bake at 400F 10 min until light golden brown.
Title: Baked Berry Pudding
Ingredients:
- 1 butter
- 1/2 oleo
- 1 milk
- 1/2 baking powder
- 1 sugar
- 1 1/2 flour
- 1 blueberries
- cinnamon
- boiling water
Instructions:
1. Mix together butter, milk, baking powder, sugar, and flour to make dough. Then spread it in a greased deep baking dish. Spread the berry mixture over the dough and pour on the boiling water.
2. Bake at 400 for 40-45 minutes or until the cake part is done.
Title: White Chocolate Cherry Cupcakes or Icing
Ingredients:
- 2 1/4 white chocolate chips
- 1 1/2 butter
- 2 vanilla
- 2 1/4 confectioners' sugar
- 1 1/4 cherry pie filling
- 18 cherries
- 1 white chocolate baking bar
Instructions:
1. Prepare, bake and cool cupcakes.
2. Melt 2 1/4 c white chocolate chips, cool slightly.
3. On medium speed, beat butter until fluffy. Beat in melted chocolate, vanilla, confectioners' sugar until smooth.
4. Chill until thickened (approx 15 mins).
5. Spoon jam or filling until freezer bag. Snip 1/4" hole in one corner. Insert bag tip 1" deep into center top of each cupcake. Squeeze 1 Tbs jam into each.
6. Transfer frosting into pastry bag fitted with decorative tip and pipe over cupcakes.
7. Optional topping:.
8. Sprinkle with edible glitter or red sprinkles and white chocolate shavings from chocolate bar. Melt remaining white chocolate and barely dip fresh cherries into mixture. Cool and set atop each cupcake.
Title: Chocolate Thumbprints
Ingredients:
- 1/2 butter
- 2/3 sugar
- 1 egg
- 2 milk
- 1 vanilla
- 1 flour
- 1/3 salt
- 1/4 walnuts
- 1 powdered sugar
- 26 butter
- 1/2 milk
- 1 vanilla
- 2
- 1/4
Instructions:
1. Beat butter, sugar, egg yolk, and vanilla in medium bowl until light and fluffy. In another bowl, stir flour, cocoa and salt. Add to butter mixture gradually until blended. Refrigerate dough until firm (about 1 hour).
2. Heat oven to 350. Lightly grease cookie sheet. Shape dough into 1 inch balls. Beat egg white slightly with fork. Dip each ball into egg white then roll in nuts (I've also done without the egg/nut mixture due to family preference). Place on cookie sheet. Press thumb gently in center of each cookie.
3. Bake 10-12 minutes or until set. While cooking, prepare filling by combining powdered sugar, 1 T. butter, 2 t. milk, and 1/4 t. vanilla until smooth. Remove wrappers from candies. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon about 1/4 t. filling into each thumbprint. Gently press an unwrapped candy in center of each cookie. Cool completely.
Title: Bumbleberry Bundt Cake
Ingredients:
- 3/4 butter
- 1 2/3 sugar
- 3 eggs
- 2 lemon zest
- 2 all-purpose flour
- 1 baking powder
- 1 salt
- 1 buttermilk
- 3/4 frozen raspberries
- 2/3 frozen blueberries
- 2/3 frozen blackberrie
- 2/3 all-purpose flour
- 2 fresh lemon juice
- 1/3 sugar
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Grease and flour a 12-cup Bundt pan.
3. In a large bowl cream butter and sugar until fluffy (about 3 minutes).
4. Add in the vanilla and lemon zest; mix to combine.
5. Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter).
6. In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
7. Add the flour mixture into the creamed mixture alternately with the buttermilk.
8. In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
9. Bake for about 60-70 minutes or until the cake tests done.
10. Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
11. As soon as the cake comes out of the oven, pierce holes in the cake with a large skewer (I use a thin long straw) and then brush the glaze with HALF of the syrup.
12. Allow the cake to cool 20 minutes, then invert to a large serving plate.
13. Poke holes on top of the cake and then drizzle with syrup.
14. Allow to cool before slicing.
Title: Vanilla Cake With Strawberry Cream Frosting
Ingredients:
- 2 cream cheese
- 1 unsalted butter
- 4 powdered sugar
- 1/3 heavy whipping cream
- 3/4 cake flour
- 3 salt
- 3/4 baking powder
- 1/2 baking soda
- 1/2 sugar
- 3 unsalted butter
- 1 eggs
- 7 vanilla extract
- 2 sour cream
- 1 strawberries
- 6
- 1/3
- 2 1/4
Instructions:
1. For the frosting, use the electric mixer to beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of the bowl. Beat in sugar, then jam. Beat cream in medium bowl until peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours.
2. Cake:
3. Preheat oven to 325°F.
4. Butter and flour 2 or 3 9-inch cake pans with 2 inch high sides. Sift flour, baking powder, and baking soda into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, beat 30 seconds. Add flour mixture in three additions, beating just to blend after each addition. Divide the batter between the prepared pans.
5. Bake until tester comes out clean. About 45- 50 minutes. Cool cakes in pan for 15 minutes and then loosen with knife and turn onto rack to cool completely.
6. Using a large serrated knife, cut each cake horizontally in half. Place one cake, cut side up, on cake plate. Spread 2 tablespoons strawberry jam over ( I like to warm it slightly in microwave and add some boiling water so I can brush it on the cake), then 3/4 cup frosting, and 3/4 cup sliced berries, arranging in a single layer.
7. Repeat this 2 more times with each layer of cake.
8. Spread 2 cups frosting on top of cake and over sides of cake.
9. Optional, spread remaining jam (room temp) on top and sides of cake (swirl).
10. Cut cake into wedges and top with remaining strawberries.
Title: Sugar Cookies
Ingredients:
- 2 1/2 baking soda
- 1 cream of tartar
- 1 salt
- 1/4 butter
- 1 vanilla
- 1/2 sugar
- 1/2
- 2
- 5
Instructions:
1. Sift the first 4 ingredients together and set aside.
2. Cream butter and extracts together until soft. Add sugar gradually cream until fluffy. If you don't have lemon extract, you can substitute for lemon juice instead.
3. Add egg yolks one at a time beating after each addition.
4. Add dry ingredients in fourths into the creamed mixture. Beat just until blended after each addition.
5. Form dough into balls about 1 inch in diameter. I found it is better to chill the dough for about 15 min before rolling balls and keep the dough in the fridge when you are not cooking them. Place about 2 inches apart on a greased baking sheet.
6. Bake at 350 for about 10 minutes.
Title: White Chocolate and Fig Cake
Ingredients:
- 4 -6 dried figs
- 2 Cointreau liqueur
- 125 butter
- 1 brown sugar
- 1 vanilla essence
- 2 eggs
- 2 golden syrup
- 1 plain flour
- 1/2 self-raising flour
- 1 cinnamon
- 1/2 milk
- 2 white chocolate pieces
- 1/4 icing sugar
Instructions:
1. Place figs in a small bowl with liqueur. Allow to soak for 3 - 4 hours or alternatively microwave on HIGH for 3 minutes.
2. Cream butter and sugar until light and fluffy. Beat in vanilla.
3. Add eggs one at a time beating after each addition.
4. Blend in syrup.
5. Sift together flours and cinnamon. Fold into creamed mixture, alternating with milk.
6. Lightly mix in figs, almond meal and chocolate.
7. Pour mixture into greased 20cm bundt cake mould or ring tin.
8. Bake in moderate oven 180 degrees C for 40 to 45 minutes. Cool in tin for 5 minutes.
9. Dust with icing sugar when cool.
Title: Kona Trifle Cups
Ingredients:
- 1 1/2 ladyfingers
- 1/4 brewed coffee
- 2 reduced-fat cream cheese
- 1/3 light sour cream
- 3 sugar
- 1 sugar substitute
- 2 -3 vanilla
- 4 nonfat milk
- chocolate-covered coffee beans
Instructions:
1. The lady fingers are about 12 halves. You may use Neufchatel cheese for the cream cheese. The sugar sub should be equal to 3 tbsp of sugar. Do NOT put 3 tbsp of sub inches Read your directions on the package of sub. Coarsely crush the 4 beans.
2. Divide cubes into 4 dessert dishes or custard cups [4-6 inches in size] Drizzle the lady fingers with the coffee and set aside.
3. In bowl stir cream cheese, sour cream, sugar and vanilla. Beat with whisk until smooth. Stir in milk to make desired consistancy while whisking. Spoon this over cubes. Cover and chill 1 hour.
4. Garnish with beans if desired.
Title: Peanut Butter S'more Tarts
Ingredients:
- 1 peanut butter
- 1/2 mini marshmallows
- 1 1/2 peanuts
- 1/2 graham cracker tart shells
- 1
Instructions:
1. In small saucepan, melt chocolate chips over low heat, stirring constantly.
2. Remove from heat. Stir in peanut butter until smooth.
3. Stir in marshmallows and peanuts.
4. Spoon into tart shells.
5. Cover; chill at least 2 hours or up to 24 hours.
6. Let stand at room temperature for 30 minutes before serving.
Title: Butter Pecan Mousse
Ingredients:
- 3/4 pecans
- 1 butter
- 2 cream cheese
- 1/4 sugar
- 1/4 brown sugar
- 1/2 vanilla extract
- 1 pecans
Instructions:
1. Preheat oven to 350*.
2. Combine pecans and butter; spread on an ungreased cookie sheet. Bake 5 minutes or until lightly toasted; cool.
3. Finely chop; set aside.
4. Beat cream cheese at medium speed with an electric mixer until smooth.
5. Add sugar, brown sugar, and vanilla, mixing well.
6. Stir in toasted pecans; gently fold in whipped cream.
7. Spoon into serving dishes.
8. Chill until ready to serve.
9. Garnish with additional pecans if desired.
Title: Coffee Jelly Roll Supreme
Ingredients:
- 3/4 flour
- 2 baking powder
- 1/2 salt
- 2 cream of tartar
- 4 sugar
- 1/2 espresso coffee
- 1/2 vanilla extract
- 1 mascarpone cheese
- 1/2 mascarpone cheese
- 2 powdered sugar
- 2 1/2 espresso coffee
- 1/2 bananas
- 2 pecans
- 2 powdered sugar
- 1/8
- 3
- 1/3
- 1/8
Instructions:
1. Preheat your oven to 350° degrees. Line the bottom of a jelly roll pan or a cookie sheet with parchment paper or wax paper, then grease with a little margarine.
2. In a bowl sift together flour, baking powder and salt. Put aside until needed.
3. In a small bowl add the egg yolks, sugar, espresso coffee, mascarpone cheese and vanilla extract and mix well.
4. In a large bowl beat the egg whites and cream of tarter until stiff peaks form. Then gently fold into the egg whites, both the yolk and flour mixtures, one at a time, just until they are combined. Do not over mix the batter.
5. Pour the batter into the prepared jelly pan or cookie sheet and bake for 20 minutes. Cool for 5 minutes in pan, then making sure to leave the paper on, unmold and roll the cake starting with the short side. Place the rolled cake in the refrigerator for 5 - 10 minutes to chill.
6. Once the cake is chilled you can prepare the cream filling. In a large bowl add mascarpone cheese, powdered sugar and espresso coffee. Beat on low until soft peaks form. Now add the whipped cream and blend well. Place into refrigerator until needed.
7. Assemble the cake: Take cake out of refrigerator, start unrolling the cake and gently remove the paper.
8. Slowly drizzle the butterscotch syrup over the entire cake, watching that you don't get too close to the edges of the cake.
9. Now spread all the coffee cream filling over the entire cake except for the edges.
10. Then sprinkle the diced bananas over the cake and drizzle with the chocolate syrup.
11. Carefully roll up the cake and wrap tightly in plastic wrap, placing in fridge until ready to serve. Sprinkle with powdered sugar and enjoy.
Title: Sinfully Rich Almost Flourless Chocolate Cake
Ingredients:
- 8 bittersweet chocolate
- 1 unsalted butter
- 2 flour
- 1/2 sugar
- 4 eggs
Instructions:
1. Melt together the butter and chocolate in a small saucepan over very low heat, stirring to mix.
2. Remove from heat when almost melted (do not scorch).
3. Preheat your oven to 300F.
4. Fill a 9x13-inch roasting pan or casserole halfway with water and place it on the center shelf of the oven.
5. Lightly grease the sides and bottom of a 9x5-inch loaf pan, and dust with 1 teaspoon of flour; and cut out a square of waxed paper to fit the bottom of the pan; place paper in the bottom of pan and set aside.
6. Place sugar, eggs and remaining 1 teaspoon of flour into the bowl of an electric mixer and beat on high for about 2 minutes.
7. Pour in the chocolate, and beat another 15-30 seconds, until it is mixed well.
8. Pour the batter into the prepared loaf pan and set the loaf pan in the center of the casserole dish half-filled with water (in the oven).
9. Bake for approximately 75 minutes or until a light crust forms and a toothpick can be removed clean.
10. Cool the cake in the loaf pan on a wire rack for approximately 30 minutes, or until it cools down to room temp.
11. Cover pan and chill in the refrigerator for 4 hours or until set.
12. Serve garnished with powdered sugar or fresh raspberries and store unused portions in the refrigerator.
Title: Half-Moon Bay Poached Plums
Ingredients:
- 3 red plums
- 750 bay leaf
- 1 fine sugar
- 1/4 cinnamon stick
- 1 whole cloves
- 3 orange zest
- 1 lemon zest
- 1 arrowroot
- 2 fine sea salt
- 1 ground cinnamon
- 1
Instructions:
1. Peel plums, slice in half, remove stone and place in lemon water.
2. Combine wine, bay leaf, sugar, cinnamon stick, cloves, orange zest and lemon zest in a shallow braising pan. Bring liquid to a full boil and whisk liquid well.
3. Reduce to a simmer, add plums and cover with Baker's Paper. Turn and baste plums several times. Keep pan covered and poach plums 15-20 minutes or until plums are tender. Remove plums with a slotted spoon and hold warm for service.
4. Strain poaching liquid and return to braising pan. Bring liquid to a full boil and reduce to a simmer for 10 minutes or about a 1/2 cup remains.
5. Combine 2 teaspoons arrowroot with 2 teaspoons cold water water in a small bowl and whisk until combined. Wisk into sauce and stir until sauce has thickened. Season with a pinch salt and ground cinnamon. Hold sauce warm for service.
6. Service.
7. Drizzle warm wine sauce over the bottom of plate. Fan each plum, place in center and drizzle sauce over the plum.
8. Garnish with Fresh Strawberries, Fresh Red Raspberries and Whipped Cream.
Title: Banana Cinnamon Popsicles
Ingredients:
- 2 bananas
- 1 cinnamon
- 1/2 vanilla extract
- 1/4
Instructions:
1. Puree the bananas in a blender. You will need one cup of bananas. I used my Magic Bullet for this and it worked great. Add the creamer, cinnamon and vanilla and whiz it round again.
2. Put into 1/4 cup popcicle cups and freeze for several hours or until totally frozen.
3. Bon Appetit!
Title: Chocolate-Dipped Banana Bites
Ingredients:
- 2 banana
- 1
Instructions:
1. Place chocolate chips in a small microwave-safe bowl; microwave at HIGH 1 minute or until chocolate melts.
2. Dip banana pieces halfway into melted chocolate; serve immediately.
Title: Pumpkin Bread Pudding
Ingredients:
- 1 heavy cream
- 3/4 canned pumpkin
- 1/2 sugar
- 1/2 eggs
- 2 salt
- 1 ground cinnamon
- 1/4 ground ginger
- 1/2 ground allspice
- 1/4 ground cloves
- 1/8 baguette
- 1 unsalted butter
- 5
- 1/8
Instructions:
1. Preheat oven to 350°F with rack inches.
2. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt and spices in bowl.
3. Toss bread cubes with butter in another bowl,then add pumpkin mixture and toss to coat.
4. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Title: Candy Corn Popcorn Balls
Ingredients:
- 1/4 butter
- 10 1/2 mini marshmallows
- 3 gelatin
- 12
- 1
Instructions:
1. Melt butter and marshmallows and remove from heat.
2. Stir in gelatin.
3. Pour mixture over popcorn, add candy corn and mix until well coated.
4. Shape into 15 balls with buttered hands. Wrap each ball in platic wrap.
Title: Raspberry Chocolate Puffs
Ingredients:
- 1 white chocolate chips
- 1 pecans
- 1 frozen puff pastry
- 1 frozen unsweetened raspberries
- 1 confectioners' sugar
- 1 fresh raspberry
- vanilla
- confectioners' sugar
Instructions:
1. In a bowl, combine the chips and pecans.
2. On a lightly floured surface, roll each pastry sheet into a 12-in. square. Cut in half lengthwise and widthwise, making 8 6-in squares.
3. Spoon the chip mixture in the center of each square. Pull all corners together above the filling and pinch together below the tips of the corners, forming a pouch. Fold the corner tips down.
4. Place on an ungreased baking sheet. bake at 425 degrees for 18-20 minutes or until golden brown. Remove to a wire rack to cool.
5. In a food processor or blender, puree raspberries and confectioners sugar. Strain and discard seeds. Spoon raspberry sauce onto dessert plates; top with pastry pouches. If desired, garnish with raspberries and chips; dust with confectioners sugar.
Title: Good Lemon Bars
Ingredients:
- 1 butter
- 2 flour
- 1/2 confectioners' sugar
- 4 eggs
- 2 sugar
- 1 lemon zest
- 6 lemon juice
- 1/4 flour
Instructions:
1. Mix 2 sticks butter, 2 cups flour and confectioner's sugar. Spread in a greased 9 by 13 inch pan. Bake at 350 for 15 minutes -- make filling while baking.
2. Mix filling ingredients and spread over baked crust. Bake for another 25 minutes.
3. After baking, run a sharp knife around the edge and sprinkle with confectioner's sugar.
Title: Pumpkin Pie Fondue (Crock Pot)
Ingredients:
- 2 cream cheese
- 8 sour cream
- 1/2 pecans
- walnuts
Instructions:
1. Place Cream cheese, then pumpkin pie mix then sour cream into your.
2. crockpot and cover.
3. Cook on low for about 2 hours. Half way through stir to make sure.
4. it is melting.
5. Serve.