lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Raspberry Layers
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1 3/4 all-purpose flour
- 1/2 salt
- 1 brown sugar
- 1/2 cornstarch
- 1 cinnamon
- 1 apples
- 4 lemon, rind of
- 1 eggs
- 2 salt
- 1 brown sugar
- 1/4
- 3/4
- 1/2
Instructions:
1. Combine first-lot of brown sugar, flour, bread crumbs and salt in a mixing bowl.
2. Cut in Butter to make a crumbly mixture.
3. Measure off 2/3 cup of this mixture and set aside.
4. Press the remainder of the mixture firmly and evenly on the bottom of a 13x9.
5. 5x2 inch pan.
6. Bake in 375 F oven for 10 minutes or until lightly browned and set.
7. Remove and let stand for a few minutes.
8. Reduce oven temperature to 325F.
9. Combine the second quantity of brown sugar, cornstarch, cinnamon in a bowl and mix well.
10. Add the grated apples, lemon peel and egg yolks and mix to blend with a fork.
11. Spread over the baked base and sprinkle the reserved crumbly mixture evenly over the top.
12. Bake in the 325 F oven for 40 minutes or until set.
13. Remove from oven and increase oven temperature to 400 F.
14. Spread the raspberry jam evenly over the cooked apple layer.
15. Beat the egg whites with the salt in a steel or ceramic bowl until they are foamy.
16. Gradually add the brown sugar, beating constantly until a thick meringue is formed.
17. Spread over the raspberry layer and sprinkle with sliced almonds Bake in 400F oven until lightly browned.
18. Cool before serving.
Title: Pumpkin Crunch
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 1 sugar
- 3 eggs
- 2 cinnamon
- 1 ginger
- 1/2 clove
- 1/2 nutmeg
- 1 butter
- 1 Cool Whip
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix Pumpkin, evaporated milk, sugar, eggs and spices together.
3. Pour into greased 9x13 pan.
4. Sprinkle yellow cake mix over the top of pumpkin mixture.
5. Drizzle melted butter over the top of the cake mix. (All this butter makes it very rich, you can use 1/2 cup butter if it is a concern).
6. Sprinkle chopped nuts evenly over the top.
7. Bake at 350 degrees for 50-60 mins
8. Cool.
9. (Original recipe says to turn over and remove from pan, like an upside down cake, but we don't, we just leave it in the pan).
10. Serve with a dollop of cool whip (Yummo!).
Title: Refrigerator Fruitcake
Ingredients:
- 1 sweetened condensed milk
- 1/2 raisins
- 1/2 orange, juice of
- 1 graham cracker crumbs
- 1
- 6
- 1
Instructions:
1. Combine all ingredients and mix well.
2. Pack into a loaf pan lined with waxed paper.
3. Cover pan tightly with plastic wrap.
4. Can be stored in refrigerator for several weeks.
Title: Chocolate Chip Brownie Cake
Ingredients:
- 1/2 butter
- 3 1/2 flour
- 1 1/2 baking soda
- 1 sugar
- 1 1/2 vanilla essence
- 1 eggs
- 4 hot water
- 1/4
Instructions:
1. Melt butter and 2 cups chocolate chips together.
2. In a bowl, mix flour and soda together.
3. Put melted chocolate mixture in a large bowl.
4. Add sugar and beat for 5 minutes.
5. until smooth.
6. Add vanilla essence and gradually add water.
7. Mix well.
8. Add eggs, one at a time, beating well, after each addition.
9. Add flour mixture and mix on low speed until blended.
10. Fold in remaining 1 1/2 cups semi-sweet choc chips.
11. Pour into a greased 10" round pan.
12. Bake at 325 deg.
13. F for 35-45 minutes .
14. Cool.
15. Store in your fridge.
Title: Banana Toffee Panini
Ingredients:
- 8 sugar
- 10 ground cinnamon
- 1 unsalted butter
- 8 bananas
- 8 fleur de sel
- 4 coarse sea salt
- 1/2 sweetened condensed milk
- 4 powdered sugar
- 8
- 2
- 8
Instructions:
1. Heat a panini press. Prepare the bread: Mix the sugar and cinnamon in a small bowl and set aside. Butter one side of each slice of bread and dust lightly with the cinnamon sugar mixture.
2. To assemble the sandwiches, turn the bread sugared side down and set four slices aside. Spread the dulce de leche over the remaining four slices, then cover each with four slices of banana. Sprinkle each slice with toffee pieces and fleur de sel. Drizzle about 2 teaspoons of the sweetened condensed milk over each slice, then top with the reserved brioche to make four panini.
3. Place a sandwich in the panini press and cook until crisp and caramelized. Cut the sandwich into quarters, top with powdered sugar and repeat with the remaining panini. Serve with chocolate sauce on the side.
Title: Milky Way Wonder Cake
Ingredients:
- 9 butter
- 1 granulated sugar
- 2 eggs
- 4 baking soda
- 2 1/2 buttermilk
- 1/2 vanilla extract
- 1 1/4 pecans
- 1 walnuts
- 1
Instructions:
1. Melt Milky Way bars and 1/2 cup butter in saucepan over low heat.
2. Cream remaining butter and sugar until fluffy.
3. Add eggs, one at a time, and beat well.
4. Add flour and soda alternating with buttermilk; stir until smooth.
5. Add melted candy; mix well.
6. Stir in vanilla and nuts.
7. Bake in greased and floured tube pan at 350 degrees for 80 minutes or until done.
Title: Tiramisu
Ingredients:
- 1/3 sugar
- 5 eggs
- 1/3 marsala wine
- 1/2 mascarpone cheese
- 1 fresh lemon rind
- 2 espresso coffee
- 1 ladyfingers
- 24 bittersweet chocolate
- 2
Instructions:
1. Use Italian lady fingers also called Savoiardi, for the best results.
2. You can use any kind of spirits or liqueurs in the dessert (marsala, vin santo, rum, brandy, Tia Maria, Frangelico, Amaretto) be guided by your own tastes.
3. If you can't find mascarpone, use 8oz ricotta and double the amount of whipping cream.
4. If you don't have an espresso maker, use strong black coffee.
5. In a heavy pot, on medium-low heat, whisk together sugar and eggs until frothy.
6. Continue whisking until mixture begins to thicken.
7. Whisk in 1/4 cup marsala and continue to cook until mixture coats the back of a spoon.
8. Scrape into bowl and reserve.
9. Whip cream until it holds its shape.
10. With same beaters, whisk mascarpone and lemon rind together until mixture softens.
11. Fold in egg/marsala mixture and whipping cream.
12. Combine espresso and remaining 2Tb marsala.
13. Dip lady fingers into coffee mixture two at a time and soak evenly.
14. Place a layer of lady fingers on bottom of 11x7 inch dish.
15. Spread with half of the mascarpone creame.
16. Sprinkle with grated chocolate.
17. Add another layer of soaked lady fingers.
18. Top with mascarpone cream and remaining chocolate.
Title: Strawberry Pudding
Ingredients:
- 1 3/4 milk
- 2 cornstarch
- 5 sugar
- 3 salt
- 2 vanilla extract
- 1/8
- 1/2
Instructions:
1. In a medium saucepan, mix the milk together first with all the ingredients EXCEPT the egg whites and vanilla, with a wooden spoon or whisk. Don't turn on the heat yet.
2. Whisk in the egg whites to the mixture, make sure there's no lumps.
3. 3Carefully fold in the vanilla, making sure there's no lumpiness once again.
4. Now turn on the heat to medium-high and whisk while it's heating, uncovered.
5. Let stand for about a minute until it starts to boil. Keep mixing, and let the heat continue until the mixture thickens.
6. When it thickens to a good pudding-like consistency, turn the heat off, and keep beating it with the wooden spoon or whisk to beat any lumps out and disperse the flavors properly.
7. Pour into individual serving cups/ramekins/giant serving bowl whatever your choice is.
8. Make sure you wrap the entire open area(s) with clingwrap! This is important to make sure an icky skin or gelatin-like consistency doesn't happen. (Props to Molly from Cooking Q&A for this tip, it really worked! :) ).
9. Let set for at least 3 hours in the fridge prior to eating.
10. Top with some whipped cream and enjoy! (Especially that Reddi Whip strawberry stuff for an intense berry overload.).
Title: Norwegian Kringlas
Ingredients:
- 1 sugar
- 1/2 margarine
- 1 butter
- 1 egg
- 1 baking soda
- 2 1/2 buttermilk
- 3 1/3 baking powder
- 1 flour
- 1/2 vanilla
- salt
Instructions:
1. Mix together the sugar, margarine or butter, and egg.
2. Add buttermilk.
3. Add the rest of ingredients.
4. Cover and chill overnight.
5. Preheat oven to 450 degrees.
6. On floured surface, roll out dough to length of 12" and width of about 1/2" (resembling a pencil).
7. On ungreased baking sheets, shape into figure 8's.
8. Bake for 7-10 minutes or until just barely golden.
9. Remove to wire racks.
10. Brush with milk or cream while still hot.
11. Store in airtight container.
Title: Lowest Calorie Peanut Butter Cookies Ever!!!
Ingredients:
- 1/2 chunky peanut butter
- 1/4 sugar
- 1/8 egg substitute
Instructions:
1. Mix all in a bowl.
2. Spoon onto cookie sheet.
3. Use fork to press down.
4. Bake at 350 for 10 min, keep an eye on them should be moist with slightly brown edges. Keep cooking as long as you want.
5. Enjoy!
Title: Banana Wedges
Ingredients:
- 2 tortillas
- 1/4 butter
- 1/2 brown sugar
- 1 cinnamon
- 4 water
- 4 butter
- bananas
Instructions:
1. Preheat oven to 450°.
2. Place tortillas on a baking sheet and brush both sides with melted butter.
3. Bake until golden, about 7 to 8 minutes
4. If they puff up, press down with a spatula.
5. In a small saucepan, stir brown sugar, cinnamon and 1 tablespoon water over medium heat.
6. Stir in 4 tablespoons butter until melted.
7. Slice bananas diagonally 1/4 inch thick and arrange in overlapping circles on tortillas.
8. Brush brown sugar mixture evenly over bananas.
9. Bake until shiny, about 10 minutes.
10. Cut into wedges; serve warm with ice cream, if desired.
Title: Easy Make College Cookies (No Bake and Healthy)
Ingredients:
- 2 oats
- 1/2 peanut butter
- 1/2 applesauce
- 2 cinnamon
Instructions:
1. mix all together in a bowl.
2. scoop a spoonful, form into ball or flatten to cookie shape.
3. place on a plate.
4. Put into fridge to let set for about 10-20 minutes.
5. Enjoy.
Title: Lemon Stars
Ingredients:
- 2 1/2 flour
- 1/4 cornstarch
- 2 baking powder
- 2 salt
- 3 white sugar
- 3/4 lemon rind
- 1 unsalted butter
- 3 vegetable shortening
- 12
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment or silicone paper.
2. Mix flour, cornstarch, baking power, and salt in a medium bowl. Mix yolks, cream, and lemon oil together in a measuring cup.
3. Cream sugar with butter, lemon rind and shortening until lightened and pasty. Beat yolk mixture into creamed butter until just combined.
4. Add dry ingredients and beat until mixture begins to clump together (about 18-20 seconds on lowest speed of electric mixer.
5. Turn dough out onto a lightly floured board and knead gently to shape into a soft dough. (Can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.
6. Working with 1/4th of dough at a time, roll to about 1/8-inch thick on a well-floured work surface. Use a star cookie cutter to cut out shapes (or use any cookie cutter of choice). Using a spatula, transfer cut-outs to prepared baking sheet, placing them about 1-inch apart. Using a tiny hor d'oeuvre cutter cut a star out of the middle of one sheet of the cookies (or use any shape of choice.) The cut-out cookies will color faster than the others so it is best to have all of them on a separate baking sheet.
7. Bake in preheated oven until golden, 10-12 minutes.l Repeat with remaining dough.
8. Transfer to a wire rack and cool to room temperature. When they are completely cool, put a little lemon curd on the cookies that will be the bottom cookies. Top with a cut-out cookie offsetting it. Serve.
Title: Christmas Cake
Ingredients:
- 1 water
- 1 baking soda
- 1 sugar
- 1 salt
- 1 brown sugar
- 4 lemon juice
- 1 eggs
- 2 vodka
Instructions:
1. Sample the Vodka to check quality.
2. Take a large bowl, check the Vodka again.
3. to be sure it is of the highest quality, pour one level cup and drink.
4. Repeat.
5. Turn on the electric mixer.
6. Beat one cup of butter in a large fluffy bowl.
7. Add one teaspoon sugar.
8. Beat again.
9. At this point it is best to make sure that the Vodka is shtill OK.
10. try another cup-- just in case.
11. Turn off the mixerer.
12. Break 2 leggs and add to the bowl and chuck in a cup of dried fruit.
13. Pick fruit up off floor.
14. Mix on the turner.
15. If the dried fruit gets stuck in the beaterers, pry it loose with a drewscriver.
16. Sample the Vodka to check for tonsisticity.
17. Next sift two cups of salt.
18. Or something.
19. Who giveshz a whip.
20. Check the Vodka.
21. Now shift the lemon juice and strain your nuts.
22. Add one table.
23. Add a spoon of sugar, or somefink.
24. Whatever you can find.
25. Greash the oven.
26. Turn the cake tin 360 degrees and try not to fall over.
27. Don't forget to beat off the turner.
28. Finally throw the bowl through the window, finish the Vodka and kick the cat.
29. Cherry Mistmas!
Title: Low Fat Crock Pot Triple Chocolate Mess
Ingredients:
- 1 instant pudding mix
- 1 nonfat sour cream
- 1 unsweetened applesauce
- 1 egg substitute
- 1 water
- 3/4
- 1/4
Instructions:
1. Spray crock pot with Pam.
2. Mix all ingredients in large mixing bowl.
3. Dump into crock pot.
4. Place a paper towel over crock pot before placing lid to collect the moisture.
5. Cook on LOW 6-8 hours or on HIGH for 3-4 hours.
Title: Wonderful Sugar Cookies
Ingredients:
- 1 margarine
- 1 cream of tartar
- 1 powdered sugar
- 1 eggs
- 2 all-purpose flour
- 4 sugar
- 1 baking soda
- 1 salt
- 1/4 vanilla extract
- 4
Instructions:
1. Cream together margarine, oil, and sugars.
2. Add eggs one at a time, beating after each one.
3. Add dry ingredients and vanilla.
4. Mix with beater.
5. Chill at least 1 hour.
6. Drop by teaspoonfuls onto an ungreased cookie sheet and flatten with a glass dipped in sugar.
7. Bake at 350 degrees for 8-10 minutes.
Title: Shortcut Italian Buttercream
Ingredients:
- 1 1/2 unsalted butter
- 1 marshmallow cream
- 1/2 confectioners' sugar
- 1 vanilla
Instructions:
1. Cut butter into roughly 1-inch pieces; beat with mixer at medium speed until light and fluffy.
2. Add marshmallow fluff and beat until smooth, scraping down sides of bowl as necessary.
3. Add confectioner's sugar and vanilla, beating again until light and fluffy. Add more sugar, if necessary, to adjust the texture to spreading consistency.
4. For chocolate buttercream, add 3 tablespoons of cocoa powder when you add the confectioner's sugar.
Title: Mascapone Chestnut Yogurt Mousse
Ingredients:
- 8 mascarpone cheese
- 2 3/4 chestnut puree
- 150 plain yogurt
- 1 rum
- 1 cocoa powder
- 1
Instructions:
1. In a bowl, mix the first four ingredients using a hand mixer.
2. Divide the mouse into 4 or 5 dishes.
3. Dust some cocoa powder and chocolate shavings on top.
4. Refrigerate. Infuse love and serve!
Title: Chocolate-Covered Animal Crackers
Ingredients:
- 1 3/4 chocolate
- 2/3
Instructions:
1. In a double broiler, start melting your chocolate on medium-low heat. Do not burn! Reduce heat if necessary.
2. Line one or two cookie sheets with parchment paper or waxed paper.
3. Drop 3 cookies at a time into the melted chocolate, turning gently to coat all sides then carefully remove with a fork. *My change*: I only coated one side of each cookie.
4. Place the coated cookies directly on the parchment paper. Immediately sprinkle the non pareils on the chocolate covered cookies while the chocolate is still soft. Repeat until all the cookies are coated with chocolate.
5. Place the cookies in the refrigerator or freezer to harden.
6. Yield is estimated allowing for broken cookies which is inevitable.
7. Have fun trying to determine which animals are which through that thick layer of chocolate!
Title: Creamiest Rice Pudding
Ingredients:
- 1/2 milk
- 1 sugar
- 1 1/2 - 2 long grain white rice
- 3 eggs
- 1/4 milk
- 1/4 salt
- 2 vanilla
- ground cinnamon
Instructions:
1. In a dutch oven over medium-low heat combine 1/2 gallon milk, sugar and rice.
2. Simmer, covered 1 hour, stirring frequently.
3. Remove pan from heat and let rest 10 minute.
4. In a small bowl; combine eggs, 1/4 cup milk, salt and vanilla.
5. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minute.
6. Pour into a 9x13 pan and cover with plastic wrap, folding back the corners to allow the steam to escape.
7. When pudding has cooled to room temperature, remove plastic wrap and sprinkle with cinnamon.
8. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
Title: Semi-Sweet Chocolate Chip Cookies
Ingredients:
- 1 butter
- 3/4 white sugar
- 3/4 brown sugar
- 1 egg
- 2 flour
- 1 oatmeal
- 1 baking soda
- 1/2 salt
- 1
Instructions:
1. Pre-heat oven to 350°F.
2. Cream butter, sugars and eggs until smooth.
3. Combine flour, salt and baking soda together in a separate bowl.
4. Mix wet ingredients with dry ingredients, and lastly stir in the oats and chocolate chips.
5. Form into small balls with hands and Bake on cookie sheets lined with parchment paper for 8-10 minutes or until VERY light golden, they should almost look un-cooked (This keeps them soft in the middle).
6. Store in a tupperware box to keep them chewy.
Title: Cheese Apple Crisp( With Splenda or Sugar Twin)
Ingredients:
- 4 sliced apples
- 1/2 cinnamon
- 1/2 water
- 1 1/2 lemon juice
- 1 Splenda sugar substitute
- 2/3 flour
- 1 salt
- 1/3 butter
- 1/4 cheese
Instructions:
1. Arrange apples in shallow greased pan.
2. Sprinkle with cinnamon.
3. Add water and lemon juice.
4. Combine splenda, flour and salt; work in butter to form a crumble mixture.
5. Stir in shredded cheese and sprinkle the mixture over the apples.
6. Bake at 350F until apples are tender and crust is brown and crisp, 40 minutes.
Title: Cocoa Cinnamon Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 sugar
- 1/4 ground cinnamon
- 1 butter
- 1/2 margarine
- 1/2
- 1
Instructions:
1. Mix flour, sugar, cocoa, and cinnamon in a large bowl.
2. Cut in butter and margarine until in small bits. Stir in egg yolk until until blended. If dough seems too dry work in a few drops of milk. Form dough into a ball and wrap with plastic wrap. Chill dough about 30 minutes.
3. Divide dough into 3 pieces. Return 2 to fridge. Roll 1/3 at a time on a lightly floured board to 1/8 inch thick. Cut with a 3 inch floured cookie cutter.
4. Place cookies 1/2 inch apart on lightly greased cookie sheet.
5. Bake at 350F for 10 to 12 minutes till firm. Remove to rack to cool.
6. When cool, decorate with icing as desired. Store airtight in a cool place. Makes about 40.
Title: Toffee-Banana Brownies
Ingredients:
- 1 water
- 1/2 eggs
- 1/4 firm bananas
- 3
- 1 1/2
- 1
- 2
- 1/3
Instructions:
1. Preheat oven to 350°F; generously spray 13x9 inch pan with baking spray.
2. In medium bowl, stir the brownie mix, oil, water and eggs about 50 strokes by hand. Add 1 cup of the toffee bits, the nuts and the bananas; stir until well blended. Pour into pan. Sprinkle remaining 1/2 cup toffee bits over top.
3. Bake 38 to 48 minutes or until center is set when lightly touched, top is slightly dry and edges start to pull away from sides of pan. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows. To serve drizzle each brownie with caramel topping. Cover and refrigerate any remaining brownies.
Title: Figs Stuffed With Cinnamoned Eggs
Ingredients:
- 12 figs
- 4 eggs
- 1 ground cinnamon
- 1/4 salt
- 1/2 basil
- 2/3 flour
- 1/2
Instructions:
1. With a spoon or fingers, make a crater in the side of each fig.
2. Chop eggs finely, add cinnamon, salt and basil to eggs and blend in well.
3. Stuff each fig with some of the egg mixture. Lightly dredge each fig in flour.
4. Saute in heavy skillet in hot oil for 4 - 6 minutes, until golden brown.
5. Drain.
6. Serve warm.
Title: Summer Berry Medley With Limoncello and Mint
Ingredients:
- 1 fresh raspberry
- 2 fresh blackberries
- 2 fresh strawberries
- 2 fresh blueberries
- 1/4 sugar
- 1 lemon zest
- 2 fresh lemon juice
- 2 -3 mint leaf
- 1/2
Instructions:
1. Combine the raspberries, blackberries, blueberries, starwberries, sugar, lemon zest, lemon juice and limoncello in a large bowl.
2. Let stand for at least 20 minute.
3. Gently stir in the mint using a rubber spatula.
Title: Buttermilk Rhubarb Bundt Cake With Sauce
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 1 allspice
- 1 salt
- 1 sugar
- 1/2 honey
- 3 Crisco shortening
- 2 white vinegar
- 2 milk
- 4 eggs
- 2 vanilla
- 4 fresh rhubarb
- frozen rhubarb
Instructions:
1. Use a 4 cup glass Pyrex measuring cup and add 2 cups milk, and the vinegar. Stir; set aside.
2. In mixing bowl add flour, allspice, baking soda, salt and sugar. If using honey do not add yet.
3. Add Crisco and cut in so mixture resembles crumbs.
4. Now fold in honey. Do not use both sugar and honey.
5. Drop eggs into Pyrex measuring cup and whisk until beaten and mixed.
6. Add food coloring and vanilla.
7. In large mixing bowl, add egg milk mixture.
8. Add dry mixture with either sugar or honey a little at a time until all mixed. Now add rhubarb. If frozen and then thawed, drain the liquid. Add more food coloring if you want the color more intense.
9. Preheat oven 350°F.
10. Spray Pam into large Bundt pan.
11. Spoon cake batter in the pan.
12. Bake 55 minutes until top springs back with a touch and sides shrink away from pan.
13. Cool ten minutes and invert on serving dish.
14. Sauce:
15. 1/2 cup butter or margarine, 1/4 cup honey, 2 tsp cinnamon and 3 Tbsp evaporated milk.
16. In microwavable bowl, add all ingredients, microwave 70% power for 2 minutes, remove from oven and stir.
17. Serve with cake if desired.
18. This cake freezes very well, double wrapped.
Title: Chocolate-Covered Almond Macaroons - Patisserie Salzburg of Rye
Ingredients:
- 2 almond paste
- 2 bittersweet chocolate
- 8
- 1 1/2
- 4
Instructions:
1. Preheat oven to 325º. Line baking sheet with parchment paper. Blend almond paste and egg whites in processor until smooth. Transfer to pastry bag fitted with 1/4- to 1/3-inch-diameter smooth round tip. Pipe 1 1/2-inch-diameter rounds onto baking sheet, mounding slightly in center. Bake until light brown, about 30 minutes. Cool.
2. Place semisweet chocolate in medium bowl. Bring cream to boil in small saucepan. Pour cream over chocolate and stir until melted and smooth. Cool ganache until firm enough to mound on spoon, about 4 hours. (Cookies and ganache can be made 1 day ahead. Cover and chill cookies. Cover ganache and let stand at room temperature.).
3. Transfer ganache to pastry bag fitted with 1/2-inch-diameter smooth round tip. Pipe generous amount of ganache atop center of each cookie (about 1-inch wide and 1/2-inch high). Chill cookies 2 hours.
4. Stir bittersweet chocolate in small bowl set over small saucepan of simmering water until melted and smooth. Remove chocolate from over water; cool slightly. Line baking sheet with parchment paper. Working with 1 cookie at a time, grasp edges of cookie and dip ganache side down into melted bittersweet choolate, coating ganache and top of cookie. Transfer to prepared baking sheet, dipped side up. Repeat with remaining cookies. Chill until chocolate sets, about 20 minutes. (Cookies can be made 3 days ahead. Refrigerate in airtight container.).
Title: Lemon Crumb Bars "extraordinaire"
Ingredients:
- 1 butter
- 1/2 egg
- 1 sweetened condensed milk
- 2 lemon juice
- 3 lemon zest
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray 9x12 baking dish with cooking spray.
3. In mixing bowl combine cake mix, sliced butter,egg and lemon zest. Use pastry cutter or 2 knifes to combine until crumbly. Work in the cracker crumbs. (I use my hands at this point.) Remove 2 cups for topping.Press remainder over the bottom of prepared pan.Bake for 18-20 minutes until edges are lightly browned. Remove from oven, but do not turn the oven off.
4. In small mixing bowl combine condensed milk, lemon juice and egg yolks. Pour over the crust and sprinkle with reserved crumbs.Return to oven. Bake 20-25 more minutes until lightly brown around the edges. Cool on wire rack. cut into 24 bars. Store in refrigerator.
Title: Aunt Bev's Fruit Cocktail Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1 baking powder
- 1 baking soda
- 1 1/2 salt
- 1 egg
- 1
Instructions:
1. Combine dry ingredients.
2. Combine beaten egg and fruit cocktail
3. Stir into dry ingredients by hand.
4. Pour into a 9X13 greased pan.
5. Top with 1/2 C brown sugar and 1/2 chopped nuts.
6. Bake for 30 minutes in a 350 degree oven.