lumicero/recipes-ing2inst huggingface dataset:
Title: Sfinge Di San Giuseppe - St. Joseph's Day Cream Puffs
Ingredients:
- 1 sugar
- 1 butter
- 1/2 salt
- 1/8 water
- 1 eggs
- 4 orange zest
- 1/4 lemon rind
- 1/4 ricotta cheese
- 1 sugar
- 2 chocolate
- 1/4 Creme de Cacao
- 2
- 1/2 - 1
Instructions:
1. Preheat the oven to 400F and lightly grease a baking sheet.
2. Puff pastry shell: Combine first five ingredients in a saucepan and bring to a boil.
3. Cook, stirring constantly until the dough leaves the side of the pan and starts to form a ball.
4. Add eggs one at a time, beating well after each addition.
5. Add the grated orange& lemon peel.
6. Drop by tablespoon on a baking sheet.
7. Bake for 10 minutes.
8. Reduce heat to 350 degrees F.
9. for another 25 minutes.
10. Cream Filling: Stir the filling ingredients together until smooth.
11. When the puffs have cooled, cut a small slice off the top.
12. Fill puffs and replace the small slice on top of filling.
13. Enjoy.
Title: Tofu Pudding
Ingredients:
- 1 tofu
- 3 sugar
- 1/4 maple syrup
- vanilla extract
Instructions:
1. If the tofu seems a bit watery, squeeze it lightly in a non-terry cloth towel or several layers of paper towel.
2. Place the tofu, sweetener and flavoring in a blender and blend until totally smooth. If you don’t have a blender, push it through a fine meshed sieve or mash it up as fine as possible with a fork.
3. Serve cooled with optional extra syrup, honey etc. on top if you so desire.
Title: The Easiest Cookies Ever!
Ingredients:
- 1 egg
- 1 water
- 1/4
Instructions:
1. Place all ingredients in a gallon freezer bag, mix until all is combined and it pulls away from the bag. Cover a cookie sheet with non-stick foil. Cut a 1 inch hole in the corner of the bag. Squeeze out onto foil 1 inch at a time, about 2 inches apart. Bake at 375 degrees for about 7 minute.
2. If you choose a German Chocolate cake mix, they are great iced with coconut pecan icing. Carrot Cake mix is great with cream cheese icing. You can also add in chocolate chips, nuts and/or candy pieces. If you don't want to cook the whole batch, chip clip the corner and only bake the cookies you need. The rest of the dough will keep up to a week in the fridge! Enjoy!
3. Find this and more coming bonus recipes at www.lazycook.webs.com.
Title: No Bake Turkey Cake
Ingredients:
- 1 confectioners' sugar
- 1/2
- 7
- 4
- 8
- 7
- 1
- 9
- 1
Instructions:
1. Work on a platter or covered cardboard.
2. Place the Bundt cake on the platter and fill in the hole with some cookies.
3. Place the confectioners sugar in a ziploc bag and work in a little water to form a "glue." Snip the end off of the bag.
4. Place the lemon cookies and gingersnaps around the center of the cake.
5. "Glue" the Stella D'Oro cookie to resemble a turkey's head.
6. Add a large drop of "glue" for eye and add a candy.
7. "Glue" a candy sideways to resemble beak.
8. Cut fruit roll up to resemble turkey's wattle and press it in position.
9. Arrange cookies around the cake to resemble feathers.
10. Feel free to experiment!
Title: Sour Cream Sugar Cookies
Ingredients:
- 2 sugar
- 1/2 margarine
- 3 eggs
- 1 sour cream
- 2 vanilla
- 2 baking powder
- 1 baking soda
- 5 1/2 flour
Instructions:
1. Cream margarine and sugar.
2. Beat in eggs.
3. Add sour cream and vanilla and beat well.
4. Add the rest. I like to work it with my hands at this point.
5. These don't need to be rolled to thick as they puff up very nicely.
6. Roll out approx 1/4 " and cut.
7. Bake at 325 degrees for 8-10 minutes.
8. Let cool on wire rack.
9. Glaze or put frosting on as desired as these aren't a sweet cookie.
Title: Ginger Gingersnaps
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 ground ginger
- 1 baking soda
- 1 ground allspice
- 1/2 salt
- 1 1/2 sugar
- 2 margarine
- 1/2 applesauce
- 1/4 molasses
Instructions:
1. Preheat oven to 375°F Spray cookie sheet with nonstick cooking spray. In medium bowl, sift together flour, ginger, baking soda, allspice and salt.
2. In large bowl, beat sugar and margarine with electric mixer at medium speed until blended. Whisk in apple sauce and molasses.
3. Add flour mixture to apple sauce mixture; stir until well blended.
4. Drop rounded tablespoonfuls of dough 1 inch apart onto prepared cookie sheet. Flatten each slightly with moistened fingertips.
5. Bake 12 to 15 minutes or until firm. Cool completely on wire.
Title: Thumbprint Tea Cookies
Ingredients:
- 1 margarine
- 1/2 brown sugar
- 1 vanilla extract
- 3 eggs
- 2 flour
Instructions:
1. Blend margarind sugar, vanilla and egg yolks.
2. Add flour.
3. Pinch off and roll small balls in hands.
4. Roll each in egg whites, then nuts.
5. Place on greased cookie sheet, make a dent in each ball and fill with preserves.
6. Bake for 7 minutes at 350 degrees.
Title: PERFECT RICE KRISPIE TREATS
Ingredients:
- 6 butter
- 2 marshmallows
- 12
Instructions:
1. On stovetop, melt butter on low.
2. Once butter is completely melted, add 80 marshmallows.
3. Continue to stir and melt on low until all marshmallows have melted.
4. Once marshmallows are melted, turn stovetop heat off and stir in rice krispies.
5. Stir well until all rice krispies are completely coated.
6. Transfer into a greased 9x13 pan.
7. Let set for about a minute, then press into pan.
Title: Apricot Nectar Cake
Ingredients:
- 1 eggs
- 3/4 powdered sugar
- 3/4
- 4
- 1
- 1/2
- 2
Instructions:
1. Mix all ingredients well.
2. Bake 1 hour in 300 F oven in a greased and floured bundt pan.
3. Mix glaze ingredients and pour over cake while still hot.
Title: Grandma D's Famous Snickerdoodles
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 1/2 shortening
- 2 sugar
- 2 3/4 eggs
- 2 all-purpose flour
- 1 cream of tartar
- 1/4 baking soda
- 2 salt
- 2 sugar
- cinnamon
Instructions:
1. Heat oven to 400°F.
2. Mix together butter, shortening, 1 1/2 cups sugar and eggs.
3. Blend in flour, cream of tarter, baking soda and salt.
4. Shape the dough by rounded teaspoonfuls into balls (I make the balls larger than that. The bigger the ball, the bigger your cookie.)
5. Mix the 2 teaspoons sugar and the 2 teaspoons cinnamon together.
6. Roll the balls in the sugar/cinnamon mixture.
7. Place the balls 2-3 inches apart (depending on size) on an ungreased baking sheet.
8. Bake 8-10 minutes or until cookies are set.
9. Immediately remove from the baking sheet.
Title: Strawberry Puff Ring
Ingredients:
- 6 butter
- 3/4 margarine
- 3/4 hot water
- 3 flour
- 1 eggs
- 1 fresh strawberries
- 2 vanilla pudding mix
- 1 2% low-fat milk
- 2 -3 confectioners' sugar
- warm water
Instructions:
1. For Cream Filling.
2. In saucepan combine pudding & milk mix well.
3. Cook over medium heat, stirring constantly until mixture thickens and boils.
4. Cover & cool.
5. Chill completely 1-2 hours.
6. For Glaze.
7. In small mixing bowl combin confectioners sugar & water mix until smooth.
8. For Puff Ring.
9. Pre heat oven to 425 degrees.
10. In a saucepan combine water & butter.
11. Bring to a boil.
12. Add flour all at once.
13. Cook over medium heat, stirring constantly until mixture leaves sides of pan ina smooth compact ball.(about 2 minutes).
14. Cool 1 minute.
15. Add eggs 1 at a time ,beating vigorously after each egg addition until mixture is smooth & glossy.
16. Spoon dough in ring shape about 8 inches diameter on a greased cookie sheet.
17. Bake at 425 degrees for 30-35 minutes, until golden brown.
18. Turn off oven.
19. Prick puff with a sharp knife. Leave puff in oven 20 minutes to dry out center.
20. Cool.
21. Slice off top of ring.
22. Spoon cream filling into bottom half of ring.
23. Top with fresh berries.
24. Replace top & drizzle with glaze; garnish with whole berries.
Title: Algerian Basboussa - Semolina Cake With Syrup
Ingredients:
- 1 1/2 semolina
- 1 plain flour
- 2 baking powder
- 3/4 unsweetened dried shredded coconut
- 1/4 granulated sugar
- 1 lemon
- 1 yogurt
- 1 eggs
- 4 vanilla flavoring
- 2 water
- 3 granulated sugar
- 3 orange flower water
- 1 lemon juice
- 1
Instructions:
1. Preheat the oven to 180°C Grease a large baking dish (approx. 11" x7").
2. In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden colour. Remove from the heat & stir in the lemon juice & the orange flower water. Set aside to cool, you can also store this syrup in the fridge until you need to use it.
3. Place all the wet ingredients in a large bowl & using a hand mixer, mix until creamy. Add the dry ingredients a little at a time & mix well.
4. Pour into your baking dish & level off the surface with the back of a dessert spoon or palett knife. With a small knife, score the surface into equal squares or diamonds & place a blanced almond in the centre of each square / diamond.
5. Bake in the oven until golden - this will take approximately 30-40 minutes.
6. Remove from the oven & cut through the scored squares / diamonds. Pour the syrup over the top & allow the Basboussa to soak up the syrup before serving. It is best to leave it for at least 2 hours for best results.
Title: Madeira Cake
Ingredients:
- 1 butter
- 1 eggs
- 4 lemon juice
- 1 lemon zest
- 1 flour
- 1 3/4 baking powder
- 1/4 flour
- 1/2
- 2
Instructions:
1. Preheat oven to 300*. Grease loaf pan.
2. Cream butter and sugar until fluffy.
3. Add eggs one at a time.
4. Add lemon juice and zest.
5. Mix together flour and baking powder.
6. Toss fruit with 2 tsp of flour, and fold into batter.
7. Bake for 1 hour, or until cake tests done.
Title: Sturm's Granola
Ingredients:
- 3/4 rolled oats
- 1/4 sesame seeds
- 1/4 barley
- 1/4 steel cut oats
- 1/2 sunflower seeds
- 3/4 flax seed
- 3/4 brown sugar
- 1/4 water
- 2 1/2 olive oil
- 3 honey
- 1 blackstrap molasses
- 1 1/2 salt
- 1 1/2 vanilla
- 2 1/2
- 1
- 2
- 3
- 2 -3
Instructions:
1. Preheat oven 300' degrees.
2. Spray 3 baking sheets (with sides) with with pan spray.
3. In very large bowl mix first 9 ingredients.
4. In sauce pan combine brown sugar, water, oil, honey, salt and vanilla. Cook over medium heat til sugar dissolves stirring constantly, Do not boil.
5. Immediately pour over cereals and nuts, toss quickly to coat all.
6. Divide onto prepared pans bake 30-45 minutes each depending on how brown you like it. Stir every 10 min during baking to brown evenly.You should taste for sweetness if you want it sweeter add more honey and molasses before it is completely brown .
7. When golden brown remove from oven,and mix both pans together, then spread out evenly in both pans to cool.Break up and store in airtight container.
Title: Neapolitan Cookies
Ingredients:
- 2 1/2 flour
- 1 1/2 sugar
- 1 butter
- 1 egg
- 1/2 baking powder
- 1 vanilla
- 1/2 salt
- 1/2 hazelnut extract
- 1/2 walnuts
- 1/4 pistachios
- cocoa powder
Instructions:
1. Line the bottom of a loaf pan with waxed paper.
2. With an electric mixer combine flour, sugar, butter, egg, baking powder, vanilla, and salt; beat for 3 minutes.
3. Divide the cookie dough into 3 equal parts.
4. Part 1: mix in the almond or hazelnut extract and 5 drops red food coloring (this is the pink/red dough).
5. Part 2: mix in the chopped walnuts or pistachios (this is the white dough).
6. Part 3: mix in the cocoa (this is the brown dough).
7. Preheat the oven to 350°.
8. In the loaf pan, spread each part of the dough one on top of the other, pink, white, and chocolate; cover the pan and refrigerate for at least 4 hours.
9. After chilling, turn out the dough from the pan and cut loaf lengthwise in half, then crosswise, then cut pieces of dough to make about 15 cookies from each piece.
10. Bake each batch for 8-10 minutes.
11. Makes about 60 cookies.
Title: Cream Puffs, Choux Pastries, Balls or Ring Variety
Ingredients:
- 50 butter
- 150 water
- 65 plain flour
- 2 eggs
- 100 chocolate
- 1 lemon juice
- custard
- strawberry
- apricots
- icing sugar
Instructions:
1. Heat the butter and water gently in a saucepan, bring to the boil and remove from the heat.
2. Quickly tip in all the flour and beat to the smooth paste with a wooden spoon so that it forms a ball in the center of the pan.
3. Leave to cool slightly for several minutes, (This is important!).
4. Cover the baking sheet (cookie sheet) with baking paper, and then wet the paper slightly with cold water so that you have some little droplets still on the sheet--this will help the pastry not to catch on the bottom and stick at all.
5. Add all the beaten eggs a little bit at a time until the paste gets a glossy sheen on it, if it's still a little "liquid-y" then you haven't beaten it in long enough, When it comes back to the thick paste it's ready to be put in spoonfuls into the baking sheets (cookie sheets).
6. Spoon the paste onto baking sheets in the form of a the numbers of the clock-face, lifting the top of each mound into a peak and joining the balls together to create a circle.
7. Bake at 200°C (400°F) for 45-50 minutes.
8. Once cooked, carefully cut the "ring" in half horizontally and lift off the top half of the ring. (I use a wire cooling rack to hold it against so it doesn't break). Leave to cool on the wire rack.
9. Fill with: Traditionally it would be filled with Confectioners' custard, but even quicker and easier (and one of my favourites) make a very basic custard, but use a little less custard powder than the packet recommends, and add lemon juice to taste, cover the bottom half of the cream puff ring with custard, layer on the peaches or apricots, add a little more custard to fill up spaces.
10. Put the choux pastry "top" back on, drizzle melted chocolate in "zig-zag" style over the top.
11. OR another favorite variation: Heap fresh strawberries into the bottom part of the ring, cover with whipped cream, put the "top" back on again and drizzle melted chocolate over the top of it all --.
12. Alternatively: spoon the paste onto the baking sheet in little balls, and cut a small slit in them when they are cooked to release the steam and fill with anything you like: whipped cream, custard etc.
13. The little balls can then be dipped into chocolate for WOW presentation and ultimate yumminess :).
14. However you present the final result, enjoy!
Title: Seltzer Pineapple Cake (No Oil or Eggs)
Ingredients:
- 1 sugar-free vanilla pudding mix
- 1 crushed pineapple
- 1 seltzer water
- 1 1/4
Instructions:
1. Mix cake mix, pudding packet and crushed pineapple.
2. Add seltizer water and mix until all combined.
3. Let mix stand 2 minutes.
4. Spoon into a 9x13 baking pan that was sprayed with light amount of cooking spray.
5. Bake at 375 for 35 minutes.
6. Allow to cool before serving. Serve with a dollip of whipping topping or a small amount of crushed pineapple.
7. Enjoy!
Title: Brigid's Apple Nut Squares
Ingredients:
- 3 eggs
- 1 3/4 sugar
- 1 applesauce
- 2 vanilla
- 2 flour
- 1 salt
- 1 baking soda
- 1 1/2 cinnamon
- 2 apples
- 1/2 walnuts
Instructions:
1. Cream together the eggs, sugar, applesauce and vanilla. Stir in and mix well the flour, salt, baking soda and cinnamon. Fold in the chopped apples and the walnuts.
2. Spread into a lightly greased 9 x 13 pan. Bake at 325°F for one hour or until a toothpick inserted near center comes out clean.
3. Optional: Serve with a dollop of whipped cream on top.
4. Enjoy!
Title: Frosted Pumpkin Spice Cupcakes
Ingredients:
- 1 pumpkin
- 1 eggs
- 3 water
- 1/3
Instructions:
1. Combine all ingredients in lg mixing bowl.
2. Beat on med for 2 minutes.
3. Pour batter into 24 lined muffin cups.
4. Bake at 350° for 20 minutes, or until pick comes out clean.
5. Cool in pans 20 minutes.
Title: New England Pumpkin Pie
Ingredients:
- 15 prepared pumpkin
- 3/4 brown sugar
- 1/4 sugar
- 1/8 ground cloves
- 2 ground cinnamon
- 1 ginger
- 1/2 salt
- 2 heavy cream
- 5 evaporated milk
- 5
- 1
Instructions:
1. 1 Mix first * ingredients in Large Bowl. Mixing Well.
2. 2 combine evaporated milk and Cream.
3. 3 Combine all ingredients and mix low until combined.
4. 4 Pour into ( inch deep dish pie shell.
5. 5 brush sides with pumpkin filling to avoid burning.
6. 6 Bake at 425 degrees for 15 minutes.
7. 7 Reduce Temperature to 350 degrees for 30-35 minutes.
8. 8 Pie is done when knife comes out clean from near center.
9. 9 let cool on wire wrack until completely cool.
Title: Sheet Cake Brownies
Ingredients:
- 2 sugar
- 2 all-purpose flour
- 1/2 salt
- 1 margarine
- 1 water
- 4 sour cream
- 1/2 eggs
- 2 baking soda
- 1
Instructions:
1. In a large bowl, combine sugar, flour, and salt; set aside. In a saucepan, bring margarine, water, and cocoa, to a boil. Take from heat and immediatley pour over dry ingredients, stirring to mix. Then add sour cream, eggs, and soda. Mix well (until uniform in color). Pour into greased and floured 11 1/2 X 15 1/2 -inch pan. Bake at 375 degrees for 25-30 minutes, frost cake while warm. Have ingredients ready, but do not make frosting until cake comes out of the oven.
2. Leave brownies with just chocolate frosting or add some holiday designs of your own to each cut piece.
3. Frosting:.
4. 6 tablespoons milk.
5. 1/2 cup margarine.
6. 4 tablespoons cocoa.
7. 1 cup chopped nuts (optional).
8. 1 teaspoon vanilla.
9. 1 box powdered sugar.
10. Boil milk, margarine, and cocoa until bubbly. Remove from heat and add nuts, vanilla, and sugar. Mix until smooth; spread on warm cake. Let frosting set. Pipe on holiday design of your making if you like.
Title: Creme De Menthe Brownies
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 vanilla extract
- 1 1/4 all-purpose flour
- 3/4 baking powder
- 1/2 butter
- 1 powdered sugar
- 1/2 milk
- 1/2 vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 350 F.
2. Grease a 13x9 by 2 inch pan.
3. Using an electric mixer, combine the butter and sugar in a large mixing bowl; beat at medium speed until creamy.
4. Add eggs, 1 at a time, beating well after each addition.
5. Add vanilla, mixing well.
6. In separate bowl, combine the flour, cocoa, baking powder.
7. Gradually stir into butter mixture.
8. Fold in mint chips.
9. Spoon into greased pan.
10. Bake for 35 minute.
11. While brownies are baking prepare frosting.
12. Chocolate Frosting:
13. Place melted butter in large mixing bowl.
14. Add cocoa, stirring until smooth.
15. Gradually beat in powdered sugar, milk, and vanilla, beating until smooth. if necessary add additional milk.
16. Remove Pan from oven and allow brownies to cool in pan on wire rack.
17. Spread with frosting.
18. Top with shaved mint thins.
Title: Cornmeal Pound Cake
Ingredients:
- 1 stone-ground white cornmeal
- 2 sugar
- 2/3 butter
- 1 lemon rind
- 1 vanilla extract
- 5 low-fat sour cream
- 1 all-purpose flour
- 2 stone-ground white cornmeal
- 1/2 stone ground corn grits
- 1/2 salt
- 1/2 baking soda
- 1/2
- 5
Instructions:
1. Preheat oven to 325°.
2. Coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon cornmeal.
3. Place 1 3/4 cups sugar, butter, rind, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in sour cream.
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cornmeal, grits, salt, and baking soda in a medium bowl; stir well with a whisk. Add flour mixture to sugar mixture, stirring to combine.
5. Beat egg whites with a mixer at high speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.
6. Bake at 325° for 50 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool cake completely on wire rack.
Title: Portuguese 'bacon from Heaven' (Toucinho Do Ceu)
Ingredients:
- 2 sugar
- 1/2 water
- 2 ground cinnamon
- 4
- 6
- 1
Instructions:
1. Combine the sugar and water in a saucepan and cook over.
2. moderate heat, stirring frequently, until the sugar is dissolved.
3. Add the ground almonds and cook for 5 minutes, stirring frequently,.
4. until the mixture is thick and translucent. Set aside to cool.
5. Add the eggs and cinnamon, stirring to combine, and cook over the.
6. lowest possible heat, stirring frequently, until the mixture has.
7. thickened, about 10 minutes - do not boil. Pour into an 8-inch spring form pan that has been buttered and coated with sugar.
8. Bake in a preheated 350F (180C) oven until firm to the touch, 15.
9. to 20 minutes. Cool to room temperature before removing from the.
10. pan. Serve at room temperature.
Title: Amish Cherry Pecan Crumble
Ingredients:
- 2/3 light brown sugar
- 2 minute tapioca
- 1/4 nutmeg
- 1/2 all-purpose flour
- 6 granulated sugar
- 1 1/2 salt
- 1 1/2 butter
- 3/4 pecans
- 2
Instructions:
1. Preheat the oven to 350*.
2. In a large bowl, mix together the brown sugar, tapioca and nutmeg.
3. Add the almond extract, cherries and red food coloring, if using. and combine thoroughly.
4. Allow the mixture to stand for 10 minutes, then pour into a 9x13 greased baking dish. Make the topping; in a bowl, combine the flour, sugar, salt and butter with a pastry blender until it resembles coarse crumbs. (This can also be done in a food processor)
5. Mix in the chopped pecans and spoon the topping over the cherry mixture, spreading it out evenly.
6. Bake the crumble for 1 hour or until it is bubbling and the top is golden.
7. Serve slightly warm with heavy cream, whipped cream or ice cream if desired.
Title: Tofu Crazy Chocolate Mousse
Ingredients:
- 13 1/3 firm silken tofu
- 2 instant coffee
- 3 cocoa powder
- 1/2 vanilla extract
- 1/3 Splenda sugar substitute
Instructions:
1. To powder splenda, put in blender for about a minute. (or use powdered sugar).
2. Combine all ingredients, with an electric mixture in a large bowl.
3. Mix until smooth and fluffy.
4. Place in small serving dishes.
5. Chill for several hours before serving.
Title: Liz's Bread Pudding.
Ingredients:
- 8 raisins
- 8 eggs
- 1/2 milk
- 4 sugar
- 2 butter
- 1/4 ground cinnamon
- 1/4 vanilla
- 1/2 prepared vanilla pudding
- 1 warm water
- 3/4 vanilla
- 1/4
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Beat eggs and milk, stir in sugar, butter, cinnamon and vanilla.
3. Take a 9" x 13" pan and spray with Pam. Place the cinnamon rolls in a layer on bottom of pan, add raisins, then layer the bread on top.
4. Add the base and press down until all the air bubbles have
5. disappeared. If any raisins are on the surface, push under bread.
6. Place in a 325 degree oven for 45 minutes or until internal temperature is at 200 degrees.
7. Top with 12 ounces of sauce.
Title: Cinnamon Heart Cookies - "palmiers"
Ingredients:
- 3/4 sugar
- 2 1/2 ground cinnamon
- 17 1/3 puff pastry
Instructions:
1. Preheat oven to 450. Line 2 baking sheets with parchment paper. Combine sugar and cinnamon in bowl. Sprinkle work surface with 1/4 cup mixture.
2. Open 1 puff pastry sheet, with 3 fold lines parallel to edge of work surface. Roll with rolling pin 3 times to close any cracks. Spread 2 tablespoons sugar mixture on puff pastry. Roll lightly to press in sugar mixture. Flip, and repeat to coat second side.
3. Fold short ends to first fold line. Fold again so 2 folds meet at middle of dough. Fold 1 half over other to make log. Cut into 15 slices. Dip cut sides in remaining sugar on work surface, and place on prepared baking sheet, cut-side up. Repeat with remaining puff pastry and sugar mixture.
4. Bake 6 minutes, or until sugar begins to caramelize on bottoms. Flip with spatula, and bake 3-5 minutes more, or until caramelized on both sides. Cool on wire rack.
Title: Chocolate Berry Cobbler
Ingredients:
- 3 berries
- 1 sugar
- 2 water
- 1/3 butter
- 1 flour
- 1 baking powder
- 1 milk
- 1/4
Instructions:
1. Thaw berries if frozen, but do not drain.
2. Combine berries, 1/4 cup of the sugar and 2 tablespoons water; let stand 5 minutes.
3. In a 9 X 9 X 2 inch baking pan, melt butter in a 350 degree oven.
4. Stir together flour, 3/4 cup sugar, and baking powder.
5. Stir in milk.
6. Remove baking pan from oven and pour in batter.
7. Drizzle top of batter with chocolate syrup.
8. Spoon undrained berries on top.
9. Don't mix.
10. Bake at 350 degrees for about 40 minutes or until a toothpick comes out clean.
11. Cool slightly.
12. If desired, top each serving with vanilla ice cream.