lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut Macaroons
Ingredients:
- 2 flaked coconut
- 1 1/2 sugar
- 3 flour
- 2 baking powder
- 1 salt
- 1 vanilla extract
- 1/4
- 1/2
Instructions:
1. Beat egg whites in a mixing bowl until they are stiff but not dry.
2. Mix salt and flour in egg whites.
3. Fill a large pot or another bowl(bigger than mixing bowl)with hot water.
4. Immerse the mixing bowl in the hot water while mixing the sugar in.(Remove hot water after mixing sugar).
5. Fold in vanilla, food color and coconut.(if batter is not stiff add some more coconut).
6. Put the batter in frezeer for 10min.
7. use small cookie scoop drop onto greased tray and with your fingers shape the top like a cone.
8. Bake in a preheated oven at 350 for about 30-45 min or until the top of the macaroons start turing light golden in color.
Title: Cranberry Apple Dessert Risotto - Diabetic Friendly
Ingredients:
- 1/2 dried cranberries
- 3 1/2 skim milk
- 1 cinnamon stick
- 1 salt
- 1 butter
- 1 1/2 canola oil
- 1/2 golden delicious apples
- 1 1/2 arborio rice
- 1 apple cider
- 1 pure vanilla extract
Instructions:
1. In a small bowl, cover dried fruit with boiling water.
2. Set aside for 20 to 30 minutes to plump. Heat milk, cinnamon stick and salt on the stovetop or in microwave until steaming hot, but not boiling.
3. Remove from the heat, cover and set aside to steep.
4. In a heavy, deep sauté pan or Dutch oven, heat butter or oil over medium heat.
5. Add apple and cook, stirring frequently, until tender, 1 to 2 minutes.
6. Add rice and cook, stirring constantly, 30 seconds.
7. Add 3/4 cup apple cider and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes.
8. Add the remaining 3/4 cup of the apple cider and cook, stirring, until most of the liquid has evaporated.
9. Add Splenda and mix well.
10. Add 1/2 cup of the warm milk and the cinnamon stick to the rice mixture and cook, stirring frequently, until almost all of it has been absorbed, 2 to 3 minutes.
11. Continue cooking and stirring, adding remaining milk, 1/2 cup at a time, until the rice is tender and the risotto has a creamy consistency.
12. Total cooking time will be about 20 minutes. Remove from the heat and discard cinnamon stick.
13. Drain fruit and stir into risotto, along with vanilla.
14. Let cool for at least 10 minutes before serving warm.
Title: Damson Tart
Ingredients:
- 4 plain flour
- 1 salt
- 2 butter
- 2 -3 cold water
Instructions:
1. Place flour, butter & salt into a large bowl. Rub butter into flour with fingertips to resemble FINE breadcrumbs. (work quickly before butter becomes soft).
2. Add water to mixture using a COLD knife, stir until dough binds together. Add more water (teaspoon at a time) if dough seems to dry.
3. Wrap dough in plastic wrap and chill 15 to 30 minutes.
4. For Filling :
5. 1 1/2 pounds Damson Plums.
6. 4 oz sugar.
7. Directions:
8. Half fill large baking bowl with plums. Sprinkle with sugar. Put rest of plums on top making higher in center.
9. Roll or pat out chilled pastry dough larger than circumference of baking bowl. Trim to fit bowl. Press dough around bowl to seal in juices. Use remaining dough to make a trim to go around bowl and place over the dough covering the fruit. Cut several vent holes in top of dough.
10. Brush lightly with water. Sprinkle sugar on top of pastry.
11. Bake at 400 degree F. in preheated oven for approximately 1 hour.
Title: Rum Cake
Ingredients:
- 1/2 pecans
- 1 instant vanilla pudding
- 1 rum
- 1/2 water
- 1/2 eggs
- 1/2 sugar
- 4 butter
- 1 rum
- 1/2 water
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Put nuts in the bottom of greased and floured bundt pan.
3. Mix the rest of the Mix ingredients for 2 minutes and pour into pan.
4. Bake 50-60 mins or until toothpick test comes out clean.
5. About 10 minutes before the cake is done start your icing by combining all ingredients in a saucepan over medium heat.
6. Boil for about 2-3 minutes (stay with the icing it tends to want to froth up if not watched).
7. While keeping your icing hot take out the cake and poke holes through the cake with a skewer all the way to bottom of cake while hot. Slowly pour hot icing over cake while still in the pan and let soak for about 30 minutes before removing.
Title: Entenmann's Pound Cake
Ingredients:
- 1/2 butter
- 2 margarine
- 3 powdered sugar
- 1 2/3 eggs
- 1 flour
- vanilla
Instructions:
1. Preheat the oven to 325 degrees F.
2. Spray an 8-1/2 inch Pyrex loaf dish with Pam.
3. Cream the butter with the powdered sugar on high speed of mixer for 5 minutes.
4. Add 1 egg and then a little flour, beating 2 minutes.
5. Add 2nd egg and half of remaining flour and beat 2 minutes.
6. Add 3rd egg, the rest of the flour and the extract, beating 2 minutes.
7. Spread thick and creamy batter evenly in prepared loaf dish.
8. Bake 65 minutes or until tester inserted into the center comes out clean.
9. Cool in the baking dish on a wire rack for 30 minutes.
10. Remove from the dish.
11. Slice into 1/2 inch thick slices.
12. If you are going to be freezing the cake, be sure to slice before freezing the loaf.
13. Thaw to use within 6 months.
Title: Chocolate Chipper Cake (Microwave)
Ingredients:
- 1/2 water
- 1/2 dates
- 1/2 baking soda
- 1/3 sugar
- 3/4 egg
- 1 vanilla
- 1/2 flour
- 1 salt
- 1
- 1/4
- 1/2
- 1/4
Instructions:
1. Heat water on High for 2 to 2 1/2 minutes in microwave oven.
2. Add baking soda.
3. Let cool 5 minutes.
4. In Mix-N-Pour bowl or large mixing bowl, blend together oil and sugar.
5. Beat in egg and vanilla.
6. Stir in warm date mixture.
7. Add flour, cocoa, salt.
8. Mix until just smooth.
9. Lightly grease a 9-inch glass cake pan.
10. Pour batter into pan and microwave at 50% (Medium) for 7 to 8 minutes.
11. Top with chocolate chips and nuts.
12. Microwave on High for 2 to 3 minutes or until center is set.
13. Serve warm or cold.
Title: Old Fashion Berry Cobbler
Ingredients:
- 1 granulated sugar
- 4 butter
- 1 milk
- 2 flour
- 4 baking powder
- 1 salt
- 3 berries
- 1 1/2 granulated sugar
- 3 butter
- 2 1/2 boiling water
Instructions:
1. Cream butter and sugar together, then add milk on slow speed.
2. Sift dry ingredients together and add to wet a couple of tablespoon at a time, until smooth.
3. Batter should be very thick paste, turn out into greased 13 x 9 x 2 inch pan, put berries on top of batter, sprinkle with remaining 1 1/2 cups sugar, and pour 2 1/2 cups boiling water over top, dot with remaining 3 tbsp butter.
4. Bake at 425°F for 30 minutes or until golden brown.
Title: Rice Pudding - Rizogalo
Ingredients:
- 4 rice
- 1 water
- 1 milk
- 1 1/2 flour
- 1/2 sugar
- 1/2 vanilla extract
- lemon rind
- cinnamon
Instructions:
1. Boil water; add rice, stir once and simmer for 15 minutes.
2. Add milk and simmer 30 minutes longer, stirring occasionally.
3. Mix flour with 4 tablespoons water.
4. Add to rice mixture slowly and stir.
5. Add sugar and simmer for 15 minutes.
6. Remove from heat, add vanilla or lemon rind, and pour into 4 individual custard cups or small dishes. Sprinkle with cinnamon.
Title: Strawberry Sugar Cookie Pizza
Ingredients:
- 1 marshmallow creme
- 8 cream cheese
- 8 strawberries
- 2 water
- 2/3 sugar
- 1 strawberry
- 1 cornstarch
- 3
Instructions:
1. Press the cookie dough into a greased 9x13 shallow rectangle pan.
2. Bake for 10 minutes at 350°F
3. Remove from oven and allow to cool.
4. In a saucepan, mix the water, sugar, and chopped berries.
5. Bring to a boil and simmer for 3 minutes.
6. Remove from the heat.
7. Add the cornstarch and mix well.
8. Allow to cool.
9. With an electric mixer, blend the cream cheese and marshmallow creme.
10. Spread the mixture on the cookie dough.
11. Top with the sliced berries.
12. Drizzle the pizza with the berry sauce.
13. Chill until serving.
14. Slice into pieces and serve.
Title: Rice Pudding (For One)
Ingredients:
- 1/4 cooked brown rice
- 1/4 milk
- 1 cinnamon
- 1/4 cornstarch
- 1 honey
- 1 -2
Instructions:
1. Combine rice, milk and cream in a microwave bowl and stir.
2. Spoon a few tablespoons of the liquid out and stir in cornstarch in a small bowl until no lumps are present. Add the cornstarch mixture and stir.
3. Microwave on medium high for about 3 minutes, or until desired thickness is reached. Add cinnamon and honey and serve warm.
Title: Karo Pecan Pie
Ingredients:
- 3 eggs
- 1/2 sugar
- 1 pecans
- 1
Instructions:
1. Mix liquids well.
2. Lay pecans into crust.
3. Pour over liquid.
4. Bake at 350 degrees until it "sets".
Title: The Best Peachy Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 1 vanilla extract
- 1/2 all-purpose flour
- 3 baking soda
- 1/4 salt
- 1/2 sour cream
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10 inch tube pan.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one a a time, beating well after each addition.
5. Stir in vanilla and almond extracts.
6. In a small bowl, combine dry ingredients. Add to creamed mixture.
7. Fold in sour cream and peaches.
8. Pour batter into prepared pan.
9. Bake 75-85 minutes until toothpick inserted into center comes out clean.
10. Dust with powdered sugar.
Title: How to Cook a Pumpkin or Squash
Ingredients:
- 1 pumpkin
- squash
Instructions:
1. THE EASY WAY: Wash outside of fruit, cut in half, scrape out seeds (save for roasting into snacks) and that stringy stuff, place halves face down on a cookie sheet.
2. Bake at 300 (or so) until "meat" is tender; discard shells/skin.
3. Use meat as called for in pie or cake recipe.
4. OR mash or blend meat until very smooth (add a bit of water), heat in a soup pot, and then ladle into clean HOT jars, seal with canning lids, and process in hot water bath or pressure cooker. Label & use for pie filling or cake recipes.
5. THE HARD WAY: Cut fruit into spears, remove seeds & stringy fibers, then using a paring knife or peeler, remove skins. Cut into large chunks and cook down in a soup pot to make pie filling or roast with other autumn vegetables (balsamic vinegar & sea salt make a nice marinade!).
Title: Matzah De Vino ( Matzah Wine Cookies)
Ingredients:
- 1 3/4 sugar
- 1 1/2 white wine
- 1 1/2 cinnamon
- 1/2 vanilla extract
- 1/2 matzo meal
- 1/2
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine oil, sugar, wine, any optional ingredients you like, and cake meal. (Add a little more oil and wine if the dough is too crumbly OR more cake meal if too oily.).
3. Take a portions the size of a walnut and arrange on a cookie sheet. Press each one with a fork or cookie press to flatten and leave a marks in rows or a design or impression. These can also be made into other shapes such as crescents.
4. Bake approximately 25 minutes until brown.
5. You can sift confectioners sugar or cinnamon sugar or roll in sugars to coat for decoration.
Title: Pudding Parfaits
Ingredients:
- 1 hazelnuts
- 4 pudding
- banana chips
- chocolate curls
Instructions:
1. Toast hazelnuts in oven till you begin to smell them. They will burn easily so don't walk away!
2. Roll hazelnuts in a towel to remove skins. Chop nuts.
3. Layer 1/4 cup ready-made pudding in a parfait glass. Sprinkle with chopped hazelnuts. Layer 1/4 cup of the contrasting ready-made pudding. Sprinkle again with chopped hazelnuts. Repeat layers till glass is full or you run out of pudding. Garnish top of parfaits with more hazelnuts, banana chips or chocolate curls made from room temperature chocolate.
4. NOTE: Another way to make these parfaits is to put one container of ready-made pudding into parfait glass, top with the crumbs of a shortbread cookie (homemade or commercial, like Walkers) then top with a container of the contrasting ready-made pudding. Garnish with whipped cream or Cool Whip.
Title: Raw Food: Brownies or Chocolate Bars
Ingredients:
- 1/2 walnuts
- 1/2 dates
- 2 carob powder
- 3 cocoa powder
- 2 unsweetened coconut
- 1 honey
Instructions:
1. Chop nuts in a food processor until finely chopped.
2. Add dates and process again.
3. Add the rest of the ingredients in order and process until they are mixed. The mixture should be dark brown and crumbly, but it should hold together when pressed. If it doesn't hold together well enough for you, add 1-2 more dates at the end.
4. Press into a small pan or a bowl, or roll into balls.
5. Refrigerate to harden, then cut into squares, if desired.
6. Keep refrigerated.
Title: Lemony Mousse Dessert
Ingredients:
- 1 lemon gelatin
- 1 boiling water
- 1 cream cheese
- 1
Instructions:
1. In medium bowl, mix gelatin with boiling water.
2. Stir in lemonade.
3. Using handheld mixer, blend in cream cheese.
4. Fold in whipped topping.
5. If desired, add yellow food coloring for a brighter color.
6. Cover and refrigerate 2-3 hours, or until gelatin sets up.
Title: Impossible Pumpkin Pie Cupcakes
Ingredients:
- 2/3 all-purpose flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 2 pumpkin pie spice
- 1 pumpkin puree
- 1/2 sugar
- 1/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 3/4 fat-free evaporated milk
Instructions:
1. Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
2. In a medium bowl, whisk together all of the dry things.
3. In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
4. Fill each muffin cup with approximately 1/3 cup of batter.
5. Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
6. Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.
Title: Cinnamon Roll Cupcakes
Ingredients:
- 2/3 butter
- 2 eggs
- 2 1/2 all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 3/4 brown sugar
- 1/3 pecans
- 2 ground cinnamon
- 1 3/4 sugar
- 1 1/2 vanilla
- 1 1/4 milk
- 1 butter
- 1 vanilla
- 1 salt
- 8 powdered sugar
- 1/4
- 2 -3
Instructions:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally. Beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled).
3. Spoon about 1 tablespoon batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle remaining brown sugar mixture over batter in cups.
4. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spread or pipe Creamy Butter Frosting onto cupcakes. Store cupcakes in the refrigerator. Makes 26 (2-1/2 inch) cupcakes.
6. For the frosting: Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in vanilla and salt. Gradually add 4 cups of the powdered sugar, beating until combined. Beat in the 1/4 cup whipping cream. Beat in the rest of the powdered sugar. Beat in additional whipping cream until frosting is light and fluffy and reaches a spreading (or piping) consistency. Makes 4 cups.
7. Variation: Honey Bun Cupcakes: Prepare and bake cupcakes as directed through Step 4, except cool cupcakes in muffin cups on wire racks for only 10 minutes. Meanwhile, in a medium bowl stir together 2 cups powdered sugar and 2 tablespoons honey. Add 2 to 3 tablespoons milk, 2 teaspoons at a time, to make a mixture of glazing consistency. Using a wooden toothpick, poke holes into tops of warm cupcakes. Spoon glaze over cupcakes, spreading evenly. Serve warm. Makes 26 (2-1/2 inch) cupcakes.
Title: Crunchy Dipped Strawberries
Ingredients:
- 8 white chocolate
- 5 butter
- 1 fresh strawberries
- 12
Instructions:
1. Heat chocolate and butter in medium saucepan over low heat, stirring until melted and smooth.
2. Dip strawberries into melted chocolate; roll over chopped cookies.
3. Place on waxed paper-lined baking sheet; let stand until chocolate sets.
4. Store in refrigerator for up to 24 hours.
Title: Quick Fruit Salad
Ingredients:
- 1 firm bananas
- 3 strawberries
- 2 seedless grapes
- 1
Instructions:
1. Combine all ingredients in a bowl.
2. Refrigerate until serving.
Title: Experimental: Gluten Free Yellow Cake
Ingredients:
- 6 tapioca flour
- 3 salt
- 1/4 baking soda
- 1/4 xanthan gum
- 1/4 baking powder
- 1/2 egg
- 1 sugar
- 1/4 milk
- 3 vanilla
- 1/4 lemon juice
- 1/2 apple cider vinegar
- 1/4
Instructions:
1. combine dry ingredients.
2. add wet ingredients.
3. combine.
4. bake at 325 middle rack in muffin tins for 15-20 minutes.
Title: Versatile Brownies
Ingredients:
- 1 chocolate chips
- 1/2 unsalted butter
- 1 sugar
- 1 vanilla
- 2 eggs
- 1 flour
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Melt chocolate and butter together in 3-qt saucepan over low heat, stirring occasionally, until smooth (about 4-7 minutes). (If you're short on time, you can also do this in a large microwave safe bowl in the microwave; be careful not to burn the chocolate, though!).
2. Remove from heat; stir in sugar and vanilla.
3. Add eggs, one at a time, mixing well after each addition.
4. Stir in dry ingredients until well mixed.
5. Spread into a lightly greased 8x8 pan.
6. Bake at 350* for 33-38 minutes -- until brownies just begin to pull away from sides of pan.
7. **Brownie Tips: Begin checking for doneness 5 minutes before minimum baking time. Mine are usually done by the 30 minute mark, but every oven is different.
Title: Spice Cake (War Cake)
Ingredients:
- 1 brown sugar
- 1 water
- 1/3 shortening
- 2 raisins
- 1 cinnamon
- 1/2 salt
- 1/2 nutmeg
- 1/2 allspice
- 1/2 clove
- 2 flour
- 1 baking soda
- 1/2 baking powder
Instructions:
1. Boil sugar, water, shortening, raisins, spices and salt together for 3 minutes, stirring constantly.
2. Cool.
3. Mix flour, baking soda and baking powder together and gradually stir into batter and beat well.
4. Bake in greased cake pan in slow oven (300 or 325 degrees) for 1 hour.
Title: Chocolate Frosting (No Eggs or Milk Needed)
Ingredients:
- 1 sugar
- 6 cornstarch
- 4 salt
- 1/2 water
- 2 vanilla
- 1
- 1/2
Instructions:
1. Mix sugars, cornstarch, salt, and cocoa in a medium sauce pan.
2. Whisk in the water.
3. Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes.
4. (Make sure you don't boil too long, or it will set like taffy.)
5. Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake.
Title: Upside Down Turtle Muffins
Ingredients:
- 1 all-purpose flour
- 1/4 pecans
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 3 buttermilk
- 1/3 egg
- 1 vanilla extract
- 1 pecan halves
- 16 chocolate chips
- 24
Instructions:
1. Combine flour, chopped pecans, baking soda and salt, set aside.
2. Melt chocolate chips and butter in another bowl, add brown sugar, buttermilk, egg, and vanilla. Stir into the flour mixture until just moistened.
3. Fill greased muffin tin 3/4 way full. Press a caramel into the center of each cup. Bake at 400 degrees for 12-14 minutes, if testing with a toothpick make sure not to test the caramel.
4. Cool for a minute and turn out, Cut the top to flatten a little. Top with 1 caramel and bake 1-2 minutes more. Arrange the pecan halves in the caramel. If desired melt more chocolate in microwave at half power stirring frequently, and drizzle on top. Best if served warm with ice cream.
Title: 3-Ginger Gingerbread Cake
Ingredients:
- 1 stout beer
- 1 dark beer
- 1 1/2 light molasses
- 2 baking soda
- 2 all-purpose flour
- 1 1/2 ground ginger
- 3/4 baking powder
- 1/4 ground cinnamon
- 1/4 ground cloves
- 1/8 ground nutmeg
- 3 ground cardamom
- 1/2 eggs
- 1/2 sugar
- 3/4 dark brown sugar
- 1 fresh ginger
- 16 cream cheese
- 1/2 unsalted butter
- 3/4 powdered sugar
- 2 candied ginger
- 2
Instructions:
1. Preheat oven to 350 degrees. Butter and flour three 8-inch pans. Bring beer and molasses to boil in a heavy medium-size non-reactive saucepan over high heat. Remove from heat and add baking soda. Let it stand about 1 hour until cool.
2. Whisk flour and next 6 ingredients in a large bowl until blended. Whisk eggs and both sugars in another bowl until blended. Whisk in oil, then stout mixture. Gradually whisk liquid mixture into dry mixture. Stir in fresh ginger.
3. Divide mixture evenly between the 3 cake pans and level tops. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Cool cakes in pans for 14 minutes, then invert onto cooling racks and allow to cool completely. (Cakes can be made 1 day ahead of serving, wrapped securely. Or wrap tightly in plastic wrap, then put into plastic zip-top bags and cool until ready to use.).
4. For frosting:.
5. Use electric mixer to beat cream cheese, butter, and orange peel in a large bowl until fluffy. Gradually beat in powdered sugar. Chill 30 minutes before frosting cake. Decorate with candied ginger arranged in a circle at top edge of cake.
Title: Caramel Dessert Biscuits
Ingredients:
- 2 sugar
- 3 boiling water
- 1/2 butter
- 1 margarine
- 1/4 vanilla extract
- 2 3/4 salt
- 1/4 biscuit mix
- 2/3 sugar
- milk
Instructions:
1. Sprinkle 1 cup sugar in a heavy Dutch oven; place over low heat.
2. Cook, stirring constantly, until sugar melts (sugar will clump first) and syrup is light golden brown.
3. Gradually add boiling water, stirring until sugar crystals dissolve.
4. Add remaining 1 cup sugar, butter, vanilla, and salt.
5. Bring to a boil; boil 2 minutes.
6. (Mixture will be a thin syrup.) Pour mixture into a 13 x 9 x 2 inch baking pan; set aside.
7. Combine biscuit mix and 1/4 cup sugar; add milk, stirring with a fork until dry ingredients are moistened.
8. Turn dough out onto a lightly floured surface; knead lightly 3 to 4 times.
9. Roll dough to 1/2 inch thickness; cut with 2 1/2 inch round cutter and place on syrup mixture.
10. Bake at 350 degrees for 20 to 25 minutes or until biscuits are golden rown.
11. Serve hot biscuits with ice cream.
Title: Oreo Brulee
Ingredients:
- 12 sugar
- 1/4 heavy cream
- 1 1/2 cream of coconut
- 1 flaked coconut
- 1 light brown sugar
- 6 coconut
- 1/2
- 1 1/2
Instructions:
1. In a large mixer, on low speed, beat the egg yolks and sugar, lightly. Add the cream gradually until completely combined. Mix in the coconut products and the cookie pieces.
2. Pour into 4 ounce ramekins in a hot water bath. Bake at 325F for 1 hour or until a knife comes out clean.
3. Remove from water bath and cool for 10 minutes. Refrigerate until needed.
4. Sprinkle 1 Tablespoon of brown sugar over the surface and caramelize with a broiler or blow torch. Garnish with whipped cream, coconut and cookie pieces.
Title: Cherry Chimichangas
Ingredients:
- 2 cherry pie filling
- 2 oranges
- 6 -12 flour tortillas
- powdered sugar
Instructions:
1. Reserve one cup cherry pie filling for topping. Mix remaining pie filling with grated orange rind.
2. Spoon onto centers of tortillas. Sprinkle a few almonds over pie filling.
3. Fold in opposite sides of each tortilla and roll up covering pie filling.
4. Heat oil (one-inch) in a large skillet over medium-high heat.
5. Fry chimichangas, two at a time, seam-side down, until golden brown.
6. Drain on paper towels.
7. Sift powdered sugar over each fritter and top with remaining cherry pie filling and almonds before serving.