lumicero/recipes-ing2inst huggingface dataset:
Title: Grape and Hazelnut Crumble
Ingredients:
- 2 red seedless grapes
- 2 green seedless grapes
- 1/3 red currant jelly
- 1/3 cornstarch
- 1 fresh lemon juice
- 1 -2 unbleached all-purpose flour
- 1/4 light brown sugar
- 1 ground cinnamon
- 1/2 salt
- 1/4 unsalted butter
- 6 rolled oats
- 1/2 hazelnuts
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Reserve 3 tablespoons of the orange juice. Combine grapes, jelly, and remaining orange juice in a saucepan. Cook over medium heat, stirring occasionally, until grapes burst, 7-10 minutes. Whisk together reserved orange juice and cornstarch. Add mixture to grapes and cook stirring occasionally, until grape filling boils and thickens, about 1 minute. Add lemon juice to taste.
3. Transfer filling to a shallow 4-cup baking dish or 8-inch round pan. If desired, individual ramekins may be used.
4. TO PREPARE TOPPING: In a medium bowl, stir together flour and salt. On a cutting board, thinly slice butter and chop into tiny pieces; add butter to flour mixture and toss to combine. Stir in oats and hazelnuts and sprinkle mixture evenly over grape filling in the baking dish. Bake in the center of the oven for 20-25 minutes until crust is golden.
Title: Easiest Apple Roses
Ingredients:
- 2 butter
- 2 red apples
- 3 granulated sugar
- 1
- 2 1/2
Instructions:
1. Preheat oven to 350 degrees F. Butter 10 cups in a standard 12-cup muffin tin. Set aside.
2. In a medium pot, combine 8 cups water and lemon juice. Bring to a boil over high-heat and reduce to a brisk simmer.
3. Cut the apples in half. Remove core and cut apples crosswise into paper-thin slices. Transfer slices to simmering acidulated water. Cook until slices bend easily, about 3-4 minutes. They be soft enough to bend but not break when rolled. Drain and transfer to a plate or small baking sheet.
4. Combine apricot preserves and 2 tablespoons water in a small bowl. If apricot preserves is very firm, transfer to microwave and heat gently, stirring at 15-second intervals, until mixture is well-combined and smooth. Set aside to cool.
5. On a lightly floured work surface, roll pastry to 16” x 10”, with the long side parallel to the bottom edge of the work surface. Using a pizza cutter, cut dough in half vertically, and then horizontally, at 2-inch intervals. You should have ten 2” x 8” strips.
6. Brush one strip with apricot mixture. Arrange apple slices, round side up, on top portion of dough strip, slightly overlapping one another. Each slice should look like an upside-down U, with its rounded, skin-on edge sticking out over the top edge of the dough. Fold the bottom half of the dough up to meet the top half, and press lightly to seal.
7. Starting from one end, carefully roll dough, keeping the apple slices in place. Seal the edge at the end with apricot mixture, and place into prepared muffin tin. Repeat with remaining strips. Sprinkle granulated sugar on top of each rose, about ¾ teaspoon each.
8. Transfer muffin tin to oven and bake until golden and pastry is cooked through, about 50 minutes. Carefully remove roses and let cool on a rack before serving.
Title: Paraguay Cream Filled Cookie Cake
Ingredients:
- 4 all-purpose flour
- 1 1/4 sugar
- 1/2 baking powder
- 1 salt
- 1 lemon peel
- 1/4 butter
- 1 margarine
- 1 egg
- 1/2 lemon juice
- 3 milk
- 1/3 cornstarch
- 3 sugar
- 2 cocoa powder
- 2 milk
- 1 vanilla extract
- 1 brown sugar
- 1 granulated sugar
- 2/3 water
- 2 butter
- 1/3 margarine
- 1/3 sugar
- oatmeal
Instructions:
1. FOR THE CAKE: Preheat oven to 400°F
2. Sift together flour, sugar, baking powder, and salt. Mix in lemon peel. Add butter, mixing with fingers to a bread crumb consistency. Add egg, lemon juice, and milk, kneading well. Divide dough into five equal parts. Roll out each part into a circle about 10 inches in diameter. Place circles on greased cookie sheets and bake at 400°F for 6 to 8 minutes, until lightly browned. Let cool.
3. Stack cake layers, spreading each layer with warm Chocolate Cream Filling. Pour Caramel Sauce over top and then sprinkle with Oatmeal Topping.
4. Chill in refrigerator for at least 3 hours before serving. Store in refrigerator. Yield: 8 to 10 servings.
5. FOR THE CHOCOLATE CREAM FILLING: Combine cornstarch, sugar, cocoa powder, and egg yolks, mixing together well. Set aside. Heat milk over hot water. Gradually add cocoa mixture and continue to cook, stirring constantly, until mixture thickens. Remove from heat and stir in vanilla.
6. FOR THE CARAMEL SAUCE: Combine sugars and water in a heavy saucepan and cook over medium heat, stirring constantly, until sugar dissolves. Bring to a boil and let boil for 10 minutes without stirring. Let cool slightly.
7. FOR THE OATMEAL TOPPING: Melt butter over medium heat. Add sugar and oatmeal and cook, stirring constantly, until mixture becomes lightly browned.
8. The Great International Dessert Cookbook UNICEF.
Title: Healthy Beanutiful Cookies
Ingredients:
- 1/3 margarine
- 3/4 brown sugar
- 1/3 honey
- 250 black beans
- 2 milk
- 1 egg
- 1 all-purpose flour
- 1 1/4 whole wheat flour
- 1 baking powder
- 1/2 baking soda
- 1 cinnamon
- 1/2 allspice
- 1/4 nutmeg
- 1/4 flax seed
- 1 pecans
- 1/4 raisins
- 1
Instructions:
1. Process black beans with the milk in a food processor until well pureed.
2. Set aside.
3. In a mixing bowl, cream margarine and brown sugar.
4. Stir in honey, bean puree, egg and brandy extract.
5. In a separate bowl, combine all purpose flour, whole wheat flour, baking.
6. powder, baking soda, cinnamon, allspice, nutmeg and ground flaxseed.
7. Add to margarine mixture and stir until well mixed. Stir in chopped.
8. pecans and raisins.
9. Drop by heaping teaspoonfuls onto cookies sheet. Flatten slightly with a fork dipped in water.
10. Bake at 350 degrees for 12 to 14 minutes.
Title: Tornado Cake
Ingredients:
- 1 pecans
- 1 flaked coconut
- 1 eggs
- 3 water
- 1/3 butter
- 1 1/3 margarine
- 1/2 cream cheese
- 1 powdered sugar
- 3 1/2
Instructions:
1. Butter the bottom of a 9x13-inch pan; Sprinkle pecans and coconut in pan.
2. Prepare cake mix according to package directions; pour over pecans and coconut.
3. Combine butter, cream cheese and powdered sugar; mix well.
4. Drop in dollops over cake batter.
5. Bake at 350F for one hour.
6. Serve with whipped topping.
Title: Autumn Maple Cutout Cookies
Ingredients:
- 1/4 butter
- 2 1/4 flour
- 1/2 baking powder
- 1/2 ground cinnamon
- 1/4 baking soda
- 1/4 salt
- 1/8 ground nutmeg
- 6 granulated sugar
- 1/2 maple syrup
- 1 walnuts
- 2 turbinado sugar
- 1/3 granulated sugar
- 2
Instructions:
1. Melt butter in a small saucepan over low heat.
2. Cook until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally.
3. Transfer butter mixture to a small bowl, scraping pan to include milk solids.
4. Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.
5. Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.
6. Combine chilled butter mixture and granulated sugar in a large bowl; beat at medium speed until well blended (about 3 minutes).
7. Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended.
8. Add flour mixture to butter mixture; beat on low speed until blended.
9. Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm.
10. Preheat oven to 350°.
11. Place walnuts and turbinado sugar in a food processor; pulse 15 times or until mixture is coarsely ground.
12. Place remaining 1 egg white in another small bowl; stir with a whisk.
13. Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on a floured surface, and cut with a 2 1/2-inch cutter.
14. Place cookies, on a baking sheet coated with cooking spray.
15. Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture.
16. Bake for 12 minutes or until pale brown.
17. Remove cookies from pan; cool completely on wire racks.
18. Repeat procedure with remaining dough, egg white, and walnut mixture.
Title: Black Walnut Cookies
Ingredients:
- 1 light brown sugar
- 1/2 shortening
- 1 egg
- 1 1/2 flour
- 1/2 baking soda
- 1/2 salt
- 1 vanilla
- 1 black walnut
- granulated sugar
Instructions:
1. Cream sugar and shortening until light.
2. Add egg and vanilla; beat.
3. Add dry ingredients and nuts; mix.
4. Dip fingers in sugar, then make a small ball (size of a walnut).
5. Dip in sugar, and press down onto a greased cookie sheet.
6. Bake 12- 15 minutes at 375 degrees F.
Title: Caramel-Pecan Brownie Cake
Ingredients:
- 21 evaporated milk
- 3/4 water
- 20 eggs
- 1/4 pecans
- 1/2
- 3
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Wrap outside of a 9 inch springform pan with heavy duty aluminum foil.
3. Spray inside of pan with cooking spray.
4. Heat caramels and milk in a 2 quart saucepan over low heat for about 15 minutes, stirring frequently, until the caramels are melted and smooth, and then remove from heat.
5. Stir brownie mix, water, 1/2 cup vegetable oil and the eggs in a large bowl until well blended.
6. Stir in 1 cup of the chocolate chips and 1/2 cup of the pecans.
7. Pour into pan.
8. Evenly drizzle 3/4 cup of the caramel sauce over batter and gently swirl the caramel sauce through batter with a knife.
9. Bake for 1 hour to 1 hour and 10 minutes or until top springs back when touched lightly in center.
10. Melt remaining 1/2 cup chocolate chips and 1 teaspoon vegetable oil in a 1 quart saucepan over low heat, stirring constantly, until smooth.
11. Drizzle over warm cake.
12. Sprinkle with remaining 1/2 cup pecans.
13. Refridgerate about 2 hours 15 minutes or until chocolate is set.
14. Remove side of pan.
15. Microwave caramel sauce until warm.
16. Cut cake into wedges.
17. Drizzle each serving with about 1 tablespoon of caramel sauce.
Title: Rum-Raisin Shortbread
Ingredients:
- 5 raisins
- 1/2 dark rum
- 2 flour
- 1/4 double-acting baking powder
- 1/4 salt
- 1/2 butter
- 1/2 confectioners' sugar
Instructions:
1. Bring the raisins and rum to a boil in a small saucepan over moderate heat. Remove from the heat, cover, and let stand for several hours or overnight. When ready to bake the cookies drain the raisins in a strainer set over a small bowl; use any leftover rum for something else.
2. Sift together the sifted flour, baking powder and salt. Set aside.
3. In the large bowl of an electric mixer cream the butter until it is very soft. Add the sugar and beat well until completely smooth. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until smooth.
4. Stir in the prepared raisins. Transfer the dough to a large piece of wax paper or aluminum foil, wrap, flatten slightly, and refrigerate for about 1 1/2 to 2 hours. Do not freeze the dough or it will become too firm to roll.
5. When ready to bake the cookies adjust two racks to divide the oven into thirds and preheat to 375 degrees F.
6. Place the dough on lightly floured pastry cloth and turn it over to flour all sides lightly. With a floured rolling pin roll the dough gently only until it is 1/2-inch thick, no thinner!
7. Use a plain round cookie cutter about 2 1/2-inches in diameter. Dip the cutter in flour before cutting each cookie and cut them as close to each other as possible. When cutting a cookie press the cutter very firmly into the dough and rotate it slightly in order to cut through the raisins. Press the scraps together, chill them, and reroll. Place the cookies 1 to 2 inches apart on unbuttered cookie sheets.
8. Bake the cookies for 20 minutes, or until cookies are golden brown. Reverse the sheets top to bottom and front to back to insure even browning. With a wide metal spatula transfer the cookies to racks to cool.
9. Since these are fragile the author likes to wrap them individually in clear cellophane. However you store them-handle with care.
Title: Sveedish Apple Pie
Ingredients:
- 2 1/2 apples
- 1 ground cinnamon
- 3/4 ground cardamom
- 1 white sugar
- 3/4 white sugar
- 3/4 butter
- 1/2 pecans
- 1 walnuts
- 1 unbleached flour
- 1 egg
- salt
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease a 9 inch pie pan with butter.
3. Pie: Place the sliced apples in the pie pan. Sprinkle with the cinnamon, cardamom and 1 teaspoon sugar. Toss to coat.
4. Topping: In medium bowl, mix together 1 cup sugar with the melted butter. Stir in the nuts, flour, egg and salt. Mix well.
5. Spoon then spread mixture over the apples.
6. Bake for about 1 hour or until golden brown.
Title: White Chocolate Bread Pudding (Carnival Cruise Line)
Ingredients:
- 5 eggs
- 1/4 butter
- 1 heavy cream
- 2 milk
- 1 white chocolate
- 1 sugar
- 3/4
Instructions:
1. Preheat the oven to 360°F (182°C). Remove the crust from the bread and soak it in the heated milk and cream. Beat the mixture by hand or in a mixer until the pieces of bread are reduced to the size you want. Melt the chocolate and butter in a double boiler and add that into the bread mixture.
2. In a separate mixing bowl, beat the eggs and sugar until creamy. Add that to the bread mixture and stir until uniform. Pour the batter into a buttered pan and place that pan in a larger pan of hot water in the oven. Bake for 45 minutes, or until the center is set.
Title: Orange-Pineapple Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 2 ground cinnamon
- 1 1/2 baking soda
- 1 salt
- 2 sugar
- 4 eggs
- 3/4 sour cream
- 1/2 carrots
- 1/2 raisins
- 2 cream cheese
- 9 1/2 unsalted butter
- 1/2 powdered sugar
- 1/2
- 1.5
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F
2. Butter and flour 13x9x2-inch metal baking pan.
3. Combine first 5 ingredients in medium bowl; whisk to blend.
4. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth.
5. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts.
6. Pour batter into prepared pan.
7. Bake cake until tester inserted into center comes out clean, about 50 minutes.
8. Cool cake completely in pan.
9. Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl.
10. Beat until blended.
11. Add powdered sugar and beat until smooth.
12. Spread frosting over cake.
13. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.).
Title: Pecan Cake With Praline Glaze
Ingredients:
- 1 raisins
- 1/2 Bourbon
- 1 butter
- 2 1/2 margarine
- 5 sugar
- 3 1/4 eggs
- 1 all-purpose flour
- 1/2 baking powder
- 1 1/2 baking soda
- 1 ground nutmeg
- 2 buttermilk
- 1/2 pecans
- 1/4 brown sugar
- 1/4 sugar
- 1/4 butter
- 1/2 margarine
- pecan halves
Instructions:
1. In a bowl, combine raisins and bourbon; stir well; cover and refrigerate at least 1 hour.
2. In a mixing bowl, cream the butter; gradually add sugar, beating well.
3. Add eggs, one at a time, beating well after each addition.
4. In another mixing bowl, combine flour, and next 3 ingredeints; add dry mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
5. Mix well after each addition; fold in pecans and raisin mixture.
6. Pour batter into a greased/floured 10-inch tube pan.
7. Bake in a 325° oven for 1 hour and 30 minutes or until pick comes out clean.
8. Cool in pan 10 minutes; remove to a wire rack.
9. To make glaze: combine first 4 glaze ingredients to a saucepan.
10. Cook over low heat, stirring constantly until mixture reaches soft ball stage (234°).
11. Remove from heat and stir in pecans; immediately drizzle over cake.
Title: Dairy-Free Chocolate Pudding
Ingredients:
- 3 cornstarch
- 1/4 white sugar
- 1/4 vanilla extract
- 1 1/2 soymilk
- 2 water
- 1/4
Instructions:
1. In a small bowl, combine cornstarch and water to make a paste. In a large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens.
2. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool for five minutes, then chill in refrigerator until completely cool.
Title: Wonder Brownies
Ingredients:
- 2 sugar
- 4 eggs
- 1 1/3 vanilla
- 2 all-purpose flour
- 2 salt
- 1 baking powder
- 1
- 3
Instructions:
1. Cream sugar, eggs, oil, and vanilla.
2. Add dry ingrediants.
3. Beat well.
4. Pour batter into an oiled 9x13 inch pan.
5. Bake at 350 degrees for approximately 30 minute Do not overbake.
Title: Great Grandma's Gumdrop Cake
Ingredients:
- 1 sultana raisin
- 1 applesauce
- 1 butter
- 1 margarine
- 1 white sugar
- 2 eggs
- 3 flour
- 1 salt
- 2 baking powder
Instructions:
1. Boil the raisins for 5 minutes, strain & cool.
2. In a large bowl cream butter & sugar. Add well beaten eggs.
3. Add 1 cup flour then applesauce & raisins, mix.
4. Add the rest of the flour (2 cups), baking powder, salt & gumdrops, mix.
5. Bake for 2 1/2 hours @ 300F in pan(s) double lined with foil (I recommend having a pan of water on the bottom shelf of the oven while cooking).
6. DO NOT cut for at least 7 - 10 days.
Title: Caramelized Pineapple Sundaes With Coconut
Ingredients:
- 1 pineapple
- 2 sweetened flaked coconut
- 1/2 mint sprig
- 2 1/2
Instructions:
1. Light a grill.
2. Brush the pineapple rings with the oil.
3. Grill over medium-high heat, turning occasionally, until the pineapple rings are lightly charred and softened, about 8 minutes.
4. Transfer the rings to a work surface to cut them into bite-size pieces.
5. In a medium skillet, toast the coconut over medium heat until golden, about 2 minutes.
6. Transfer the coconut to a plate to cool.
7. Scoop the frozen yogurt (or ice cream) into sundae glasses or bowls.
8. Top with the grilled pineapple, sprinkle with the toasted coconut, and garnish with mint sprigs (if using) and serve right away.
9. Enjoy!
Title: Chocolate Cherry Ice Cream Cake
Ingredients:
- 16 butter
- 1/4 margarine
- 1 vanilla ice cream
- 8 vanilla ice cream
- 1 fresh cherries
- 1
- 1/2
- 12
Instructions:
1. Heat oven to 350ºF. Place 16 cookies in food processor. Cover and process until finely ground. Add butter; cover and process until mixed. Press in springform pan, 9x3 inches. Bake 8 to 10 minutes or until firm. Cool completely, about 30 minutes.
2. Wrap outside of springform pan with foil. Spread cherry ice cream over cooled crust. Freeze 30 minutes.
3. Sprinkle chopped cookies and 1/2 cup of the chocolate chips over cherry ice cream; press slightly. Spread vanilla ice cream over top. Drop fudge sauce over ice cream in small spoonfuls; swirl slightly into ice cream. Sprinkle with remaining 1/2 cup chocolate chips; press slightly. Freeze about 8 hours until firm.
4. To serve, let stand at room temperature 5 to 10 minutes. Carefully remove side of pan. Cut dessert into wedges. Top each wedge with whipped cream and cherry.
Title: Milk Dud Cookies
Ingredients:
- 1 1/2 peanut butter
- 1 1/2 sugar
- 2 brown sugar
- 1 1/2 eggs
- 4 flour
- 3 3/4 baking soda
- 2 baking powder
- 1 1/2 salt
- 3/4
- 1
Instructions:
1. Cream Crisco, peanut butter, 1-1/2 cup sugar and brown sugar; add eggs, one at a time, beat well after each.
2. Mix dry ingredients, gradually add to creamed mixture.
3. Chill for 1 hour.
4. Shape 4 teaspoonfuls of dough around each milk dud.
5. Make sure it is covered completely.
6. Roll balls in remaining sugar.
7. Place on cookie sheet, 2-inches apart.
8. Bake at 350° for about 10 minutes or until set.
Title: Easy Chocolate Buttercream Frosting
Ingredients:
- 6 butter
- 2 2/3 margarine
- 1/2 powdered sugar
- 4 -6 milk
- 1 vanilla extract
Instructions:
1. Beat the butter in a medium mixing bowl.
2. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.
3. Stir in vanilla.
Title: The BEST Cranberry Salad!
Ingredients:
- 1 fresh cranberries
- 2 sugar
- 1 crushed pineapple
- 1/2 black walnut
- 0.5 mini marshmallows
- 1 heavy whipping cream
Instructions:
1. Mince cranberries with a hand-blender, food-processor, or some kind of chopper.
2. I use my Braun hand-blender, and the little cup it came with, which is used to chop things really small (rather than pureeing them, which the blender would probably do, if I used it without the cup).
3. But you only fill it a 1/4 to a 1/2 full each time, or they won't be minced properly.
4. (cranberries may be prepared up to 3 days in advance) In a bowl, mix the first four ingredients, and refrigerate for at least one hour, best if overnight.
5. In the morning, or shortly before serving, whip the whipping cream until it peaks.
6. Set aside.
7. Add the marshmallows to the cranberry mixture, until thoroughly incorporated into the mix.
8. Then slowly fold in the whipped cream, until it's completely mixed.
9. Refrigerate until serving.
Title: Banana Gingersnap Pudding
Ingredients:
- 1/3 sugar
- 2 1/2 cornstarch
- 2 low-fat milk
- 1 egg
- 3 dark rum
- 4 bananas
- 12
Instructions:
1. Mix sugar and cornstarch together.
2. Pour milk into medium-size microwaveproof bowl.
3. Whisk in sugar mixture until cornstarch dissolves.
4. Microwave on high 4 minutes, stirring once. Whisk a little of the hot milk mixture into beaten egg; return to bowl.
5. Sti r in rum.
6. Microwave on high 1 to 2 minutes longer until custard thickens.
7. Remove from heat; cool slightly.
8. Slice a layer of bananas into each of 4 individual dessert dishes.
9. Add a layer of cookies and top with another layer of bananas.
10. Pour custard over top bananas.
11. Serve warm or chilled.
12. Conventional method: Mix sugar and cornstarch in medium saucepan; stir in milk.
13. Cook, over medium heat, stirring constantly until mixture begins to boil.
14. Whisk some of hot milk mixture into beaten egg; return to saucepan.
15. Bring to boiling, cook 1 minute. Follow procedure above.
Title: Blueberry Lemon Cupcakes
Ingredients:
- 1/2 sugar
- 1 applesauce
- 2/3 flour
- 1 1/2 baking soda
- 1/4 salt
- 1/4 soymilk
- 1/2 lemon zest
- 1 lemon juice
- 1 fresh blueberries
- 1
Instructions:
1. Preheat oven to 350*F. Blend the butter substitute, sugar, and applesauce together until creamy.
2. Mix the flour, baking soda, and salt together in a separate bowl. Add dry mixture to the butter mixture, a little at a time, alternating with the soy milk.
3. Add the lemon zest and lemon juice. Add blueberries and hand stir until evenly distributed through the batter.
4. Fill lined or greased cupcake tins 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Title: Chocolate Pear Amandine TART
Ingredients:
- 3 pears
- 100 chocolate
- 125 sugar
- 125 butter
- 100 eggs
- 2 flour
- 1 butter
- 200 sugar
- 100 egg
- 25
- 1
Instructions:
1. Make the dough.
2. Preheat your Th.7 / 8 (220 ° C) oven.
3. In a bowl, combine the soft butter, the almond powder and the sugar until a smooth mixture is obtained.
4. Add the 2 eggs previously beaten and mix well.
5. Unroll the dough in a pie pan keeping the baking sheet.
6. Wash and pear the pears. Cut them in half and seed them.
7. Melt the chocolate in a bain-marie then coat the bottom of pie.
8. Pour the almond mixture over it and arrange the pears.
9. Bake the pie in the lower part of your oven for about 30 minutes.
Title: Super Easy Cobbler
Ingredients:
- 2 butter
- 1
- 1/4
Instructions:
1. first heat up oven to 350 degrees Fahrenheit.
2. Place two cans of filling in the 9 x 11 baking pan.
3. Next lay an entire box of vanilla cake mix on top of fruit layer.
4. Next slice the cube of butter supper thin and spread it out over the last layer evenly.
5. Place in oven and let bake for 30 minutes.
6. Pull out to cool, can be severed as is or with whip cream, ice-cream or what ever you want.
Title: Strawberry "Quick" Parfait
Ingredients:
- 1 plain fat-free yogurt
- 2 non-dairy whipped topping
- 1 strawberries
- 10 bittersweet chocolate
Instructions:
1. Add Strawberry Quick to the yogurt and whisk until the Quick dissolves.
2. Add Cool whip and whisk to combine.
3. Slice 8 of the strawberries.
4. In each of 2 (8-10 oz) stemmed glasses, layer 1/3 cup yogurt mix, top with 2 sliced strawberries.
5. Repeat, top with remaining yogurt.
6. Sprinkle with Strawberry Quick, top with chocolate shavings and garnish with remaining strawberries.
7. Chill at least 1 hour before serving.