lumicero/recipes-ing2inst huggingface dataset:
Title: Pecan-Bourbon Bundt Cake
Ingredients:
- 1 pecans
- 1/2 light brown sugar
- 2 unsalted butter
- 3 all-purpose flour
- 1 salt
- 1 baking soda
- 1/2 buttermilk
- 1/4 light molasses
- 1/4 Bourbon
- 1 vanilla extract
- 18 butter
- 1 3/4 sugar
- 3 eggs
- 1 powdered sugar
- 1 3/4 Bourbon
- 2 light molasses
- 1 water
- 1 salt
Instructions:
1. Position oven rack in the lower middle position; preheat to 350°; prepare Bundt pan by making a paste from 1 tablespoon melted butter and 1 tablespoon flour; apply it with a pastry brush so you can thoroughly coat the surface of the pan, including all the nooks and crannies.
2. Nut filling: Toss all the filling ingredients together in a bowl.
3. Cake: Whisk the flour, salt, baking powder, and baking soda together in a bowl; in a small bowl, whisk buttermilk, molasses, bourbon, and vanilla together.
4. In a big bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy--3 to 6 minutes.
5. Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
6. Decrease mixer speed to low; beat in 1/3 of the flour mixture, followed by half of the buttermilk mixture; repeat with half the remaining flour mixture and the remaining buttermilk mixture.
7. Beat in the remaining flour mixture until just incorporated.
8. Scrape half the batter into the prepared pan, smooth the top; sprinkle evenly with the nut filling.
9. Scrape the remaining batter over the nuts and smooth the top.
10. Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
11. Bake the cake until a wooden pick comes out with a few moist crumbs attached, 50-60 minutes, rotating pan halfway through baking.
12. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack; let cake cool completely, about 2 hours.
13. Glaze: Whisk all the glaze ingredients together until smooth, then let sit until thickened, about 25 minutes.
14. Drizzle the bourbon glaze over the top and sides of the cake; let glaze set, about 25 minutes, before serving.
Title: Lemon Pound Cake Bread Pudding
Ingredients:
- 2 lemons
- 8 eggs
- 6 sugar
- 1 milk
- 3
Instructions:
1. Butter a 13x9 pan. Cut pound cake into cubes (not bite size -- large pieces like you'd do for bread pudding) and place in buttered pan.
2. Squeeze juice from lemons over cake.
3. Whisk eggs and sugar in bowl until combined.
4. Whisk in milk. (I'll sometimes add some lemon zest to this, too.)
5. Pour over pound cake; let soak for an hour.
6. Heat oven to 350.
7. Cover pan with foil and bake 45-60 minutes. Sometimes I'll uncover the pan for the last 10 minutes or so to crisp up the top.
Title: Chocolate Pound Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 3 canola oil
- 3/4 water
- 3/4 sour cream
- 8
- 6 -8
Instructions:
1. Preheat to 375°F.
2. Mix all the ingredients in a mixing bowl with a hand mixer.
3. Pour into a greased Bundt pan.
4. Bake for 45-55 minutes. Cake is ready when a toothpick inserted comes out clean.
5. Cool for at least 20 minutes and turn out onto plate. Cut and serve. Saves great; just reheat in the microwave for best taste.
Title: Flap Jacks
Ingredients:
- 400 porridge oats
- 400 butter
- 400 margarine
- 150 brown sugar
- 100 golden syrup
- cocoa powder
Instructions:
1. Turn the oven on to 180 degrees Celsius.
2. Measure out the ingredients.
3. Put the butter, brown sugar and syrup into a saucepan and cook on medium heat until ingredients have melted.
4. Take off the heat, add the oats and stir in until covered in the mixture.
5. Place in the greased baking tin and bake in the oven for 15 minutes.
6. Remove from oven and let it cool for 10 minutes.
7. Cut into squares and place on a cooling rack.
Title: Julia Child's Hungarian Shortbread by Charles
Ingredients:
- 1 rhubarb
- 1/2 sugar
- 1/2 water
- 1/2 vanilla bean
- 4 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 unsalted butter
- 4 granulated sugar
- 2 confectioners' sugar
Instructions:
1. The Jam:
2. Place rhubarb, sugar& water in a saucepan.
3. Split the Vanilla bean and scrape the soft seeds into the pan, (keep the pod for further use in another recipe).
4. Bring to a simmer over low heat, cook stirring often until the rhubarb is soft.
5. Cool the jam.
6. Shortbread:
7. Whisk the flour, baking powder& salt together, set aside.
8. In another bowl beat the butter until it is pale and fluffy.
9. Add the egg yolks& sugar and beat until until the sugar is disolved and you have a light mixture.
10. With you mixer on low speed slowly add the flour mixture, mix ONLY until the ingredients are incorporated.
11. Turn the dough out on you cutting board, cut in half and form each half into a ball, wrap each ball in plastic wrap.
12. Freeze the dough for at least 30 minutes.
13. Assembling& Baking:
14. Preheat oven to 350F with rack in center of the oven.
15. Remove one ball of dough from the freezer and grate the dough into a 9x12" baking pan (use large hole side of your 4 sided grater).
16. Pat the dough- don't press it, so it gets evenly spread in the pan getting right into the corners too.
17. Spread with the Rhubard jam (or jam, preserve of your choice).
18. Grate the remaining ball of dough on top, pat gently so it is evenly spread.
19. Bake for apprx 40 minutes or until it is golden.
20. As soon as you take the pan from the oven dust the shortbread with confectioner's sugar and cool to room temperature on a rack.
21. Cut into bars.
22. The size& shape is up to you.
23. It is nice served with a dab of whipped cream.
Title: Extreme Low Fat Cream Cheese Peanut Butter Brownies
Ingredients:
- 2 sugar
- 1 1/2 all-purpose flour
- 3/4 salt
- 1/2 unsweetened applesauce
- 2/3 egg substitute
- 3/4 vanilla
- 3 reduced-fat cream cheese
- 3 sugar
- 1/3 egg substitute
- 1/4 vanilla
- 1/4 confectioners' sugar
- 2 low-fat milk
- 1 vanilla
- 3 water
- 2
- 1
Instructions:
1. Set oven to 325 degrees F.
2. Prepare a 13 x 9-inch baking pan that has been coated with nonstick spray.
3. In a large bowl combine 2 cups sugar with flour, 3/4 cup sifted baking cocoa and salt.
4. Stir in applesauce, egg substitute and vanilla; mix well.
5. Pour about half batter into prepared baking pan.
6. In another mixing bowl combine all filling ingredients; beat until smooth.
7. Drop by tablespoonfuls onto batter.
8. Spoon the remaining batter over the top; cut through the batter using a knife to swirl through the batter.
9. Bake for 25-30 minutes or until edges are firm and center is almost set.
10. Cool on a wire rack.
11. For frosting; in a small bowl combine the frosting ingredients until smooth.
12. Spread over brownies.
Title: Liver Cleansing Carrot Cake
Ingredients:
- 1 plain flour
- 3/4 baking soda
- 1 baking powder
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 3/4 raw sugar
- 2 eggs
- 1/3 carrot
- 2 crushed pineapple
- 1 walnuts
- 440
- 1/4
Instructions:
1. Preheat oven to 350f.
2. Mix together all ingredients but carrot pineapple and walnuts. Fold in carrot, pineapple and walnuts. Pour into greased and lined tin. Bake for 35-40 minute.
Title: Heart-Shaped Apple-Cinnamon Tortilla Chips
Ingredients:
- 2 ground cinnamon
- 1/2 sugar
- 6 flour tortillas
- 1/4
Instructions:
1. Position the oven racks in the center and bottom third of the oven. Preheat the oven to 350. Spray the bottom of 2 rimmed baking sheets with vegetable oil cooking spray, or use nonstick baking sheets.
2. In small bowl combine the cinnamon and sugar. Using a pastry brush, brush the tortillas generously, on one side only, with the jelly.
3. Using a 2 1/2" heart-shaped cooking cutter, round cookie cutter, or any other fun cookie cutter about the same size, cut the tortillas into shapes.
4. Sprinkle the brushed side generously with sugar and arrange on the baking sheets without crowding. (Bake the tortilla chips in batches if they all won't fit.) Bake until the tortillas are crispy and golden brown, about 12 minutes, switching the position of the baking sheets halfway through the baking time.
5. Transfer to a wire rack to cool. Arrange in a basket or serving bowl and serve immediately.
Title: Sugar & Spice & Everything Nice Cake With Spiced Butterc
Ingredients:
- 3/4 shortening
- 1 sugar
- 3/4 brown sugar
- 3 eggs
- 2 1/4 all-purpose flour
- 1 baking powder
- 3/4 baking soda
- 1/2 salt
- 3/4 ground cinnamon
- 3/4 ground cloves
- 1 buttermilk
- 1 vanilla extract
- 1 1/2 butter
- 4 powdered sugar
- 2 ground cinnamon
- 1 ground cloves
- 1/4
Instructions:
1. Cake:
2. Cream shortening, gradually add sugars, beating well at medium speed with an electric mixer. Add eggs, one at a time, beat well after each addition.
3. Combine flour and next 5 ingredients. Add flour mixture creamed mixture alternately with buttermilk, begin and end with flour. Mix just until blended after each addition. Stir in vanilla.
4. Grease two 9 inch round cake pans, and line with wax paper, grease wax paper. Pour batter into prepared pans, bake at 350F for 30-35 minues or until wooden pick comes out clean.Cool in pans 10 minutes, remove from pans, cool completely on wire racks. Spread with spiced buttercream frosting.
5. Spiced Buttercream Frosting:
6. Cream butter at medium speed with an elctric mixer, gradually add sugar, beat until light and fluffy. Add orange juice, beat until spreading consistency, stir in cinnamon and cloves. 3 cups.
Title: Door County Cherry Dessert
Ingredients:
- 4 butter
- 1 -2 pecans
- 1
Instructions:
1. Grease a 9x13 cake pan Preheat the oven to 350 degrees LAYER ONE: Sprinkle the cherries into the pan.
2. LAYER TWO: Sprinkle the dry cake mix over the cherries.
3. LAYER THREE: Drizzle the melted butter evenly over the top of the cake mix.
4. LAYER FOUR: Sprinkle the chopped pecans on top of mixture.
5. Bake for 50 minutes.
6. Serve warm with ice cream or with cool whip.
Title: Chocolate Valentino
Ingredients:
- 16 unsalted butter
- 1/2 unsalted butter
- 2 eggs
- 5
Instructions:
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375°F/190°C.
9. Bake for 25 minutes until an instant read thermometer reads 140°F/60°C.
10. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
11. Cool cake on a rack for 10 minutes then unmold.
Title: Mincemeat Turnovers
Ingredients:
- 3 1/2 all-purpose flour
- 1/2 granulated sugar
- 1/2 salt
- 1/2 butter
- 8 vegetable shortening
- 1 buttermilk
- 1 powdered sugar
- 1/4
Instructions:
1. Combine flour, granulated sugar and salt in large bowl; set aside.
2. Cut butter into 1-inch chunks.
3. Add butter and shortening to flour mixture.
4. Cut in with pastry blender or 2 knives until mixture resembles coarse crumbs.
5. Drizzle buttermilk over top; toss just until mixture comes together to form ball.
6. Turn out dough onto lightly floured work surface; fold in half and flatten to about 1/2 inch thick.
7. Knead about 8 times.
8. Divide dough in half; press each half into 1/2-inch-thick disc.
9. Wrap in plastic wrap and refrigerate at least 30 minutes.
10. Preheat oven to 350°F.
11. Lightly grease cookie sheets; set aside.
12. Let dough rest at room temperature 10 minutes.
13. Roll 1 dough disc into 8X12-inch rectangle on lightly floured work surface.
14. Cut into 24 (3-inch) squares.
15. Place heaping 1/2 teaspoon mincemeat in center of each square.
16. Fold opposite corners each about 2/3 of the way over filling, overlapping dough corners.
17. Place 2 inches apart on prepared cookie sheets.
18. Repeat with remaining dough.
19. Bake 20 minutes or until lightly browned.
20. Remove cookies or wire racks; cool completely.
21. Sprinkle pastries lightly with powdered sugar, if desired.
Title: Strawberry Mousse
Ingredients:
- 2 fresh strawberries
- 1 sugar
- 1 unflavored gelatin
- 1/4 lemon juice
- 2 strawberries
- 1 1/2 pistachio nuts
- 6 -8
- 2
Instructions:
1. Combine puree and sugar in medium bowl.
2. Soften gelatin in lemon juice; dissolve over hot water; stir into puree.
3. Beat egg whites until foamy and add to puree.
4. Place mixture in the freezer.
5. When partially frozen, about 45 to 60 minutes, beat in food processor or blender until pale pink.
6. Transfer to a bowl.
7. Whip 1 cup cream and fold into berry mixture.
8. Place in serving dishes or glass bowls; refrigerate until firm, at least 2 hours.
9. Decorate with whipped cream rosettes, made from remaining 1/2 cup cream.
10. Top with a whole strawberry and dust with pistachio nuts.
Title: Decadent Coffee Chocolate Trifles
Ingredients:
- 1/2 sugar
- 1/4 cornstarch
- 1 instant coffee granules
- 1 egg
- 2 1/2 low-fat milk
- 2 Kahlua
- 16
- 1 1/2
Instructions:
1. Combine first 4 ingredients in a bowl.
2. Stir well and set aside.
3. Heat milk in a nonreactive saucepan over medium heat, until bubbles form around edges.
4. Gradually, add hot milk to egg mixture, stirring constantly.
5. Return mix to saucepan and cook over medium heat, stirring constantly, until pudding thickens, about 3 minutes.
6. Reduce heat and cook for an additional 2 minutes.
7. Remove from heat.
8. Stir in Kahlua or other coffee liqueur.
9. Pour into medium sized bowl.
10. Place bowl within a larger bowl of ice water.
11. Let sit, stirring occasionally, until mix is cool.
12. Chop half the cookies.
13. Fold the chopped cookies and whipped topping into pudding.
14. Fill 8 small parfait glasses by spooning about 1/2 cup of the mixture into each glass.
15. Cover with plastic wrap and chill for about 2 hours.
16. Top each glass with a cookie.
Title: Krumkake
Ingredients:
- 4 eggs
- 1 sugar
- 5 vanilla extract
- 1 cornstarch
- 2 flour
- 3 -4 butter
- 1/2
Instructions:
1. Mix the first 6 ingredients together slowly.
2. Add melted butter.
3. Test Iron for proper heat; water will skittle around.
4. Bake each side approximately 15 seconds. Remove with knife; roll on wooden roller.
5. Sprinkle with powdered sugar or fill with whipped cream.
6. Variations: Use lemon, almond, or Cardamon instead of vanilla.rnSubstitute 1/2 and 1/2 for whipping cream.
Title: Apple Charlotte
Ingredients:
- 8 apples
- 2/3 sugar
- 1 sugar
- 1 salt
- 1 apple cider
- 1 1/2 fresh lemon juice
- 1 sweet unsalted butter
- 4 ground cinnamon
- 1 nutmeg
- 1/8
Instructions:
1. Preheat the oven to 350 degrees F.
2. You will need eight 6-oz.
3. ramekins, 1 1/2 inches deep.
4. Have them set up on a sheet pan.
5. Do not butter them.
6. Put the apple slices, 2/3 c.
7. sugar, salt, apple cider and lemon juice in a large saute pan.
8. Cook over medium heat, stirring occasionally for about 10 minutes, or until the apples are soft.
9. Set aside to cool.
10. Mix the butter, 1 tbl.
11. sugar, cinnamon and nutmeg together in a small bowl until smooth and everything is incorporated.
12. Take 8 slices and cut out a round with a biscuit cutter to fit into the bottom of the ramekins.
13. Butter each round with the spice butter and place, butter side down, into the bottoms of each ramekin.
14. Butter the remaining slices, and with the long side of the bread to you, cut each slice into 3 pieces.
15. Line the sides of each ramekin with the pieces, butter side toward the ramekin.
16. Do not trim the pieces that stick up yet.
17. Divide the apples among the ramekins, reserving 16 slices for garnish.
18. Press them down lightly into the molds.
19. Now, trim off any pieces of bread that stick up above the edge.
20. Bake the charlottes for 15 to 20 minutes, or until the brioche is toasted.
21. Unmold onto plates, garnish each one with two slices of apple, spoon creme anglais (see my cookbook) around the charlotte and serve with whipped cream on the side.
Title: Prune-Apricot Combo
Ingredients:
- 1 prunes
- 1 cinnamon stick
- 1 lemon juice
- 1 rum
- 2 brandy
Instructions:
1. Drain prunes and apricots, reserving 1/4 cup syrup from each.
2. Combine reserved syrups, cinnamon, and juice.
3. Simmer 2 to 3 minutes.
4. Add rum.
5. Pour over fruits.
Title: White Chocolate Samoa Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 coarse salt
- 3/4 unsalted butter
- 3/4 confectioners' sugar
- 1 egg
- 1/2 vanilla
- 3 salt
- 12 milk
- 1/4 white chocolate baking bar
- 3
- 8
Instructions:
1. In a medium bowl sift flour and salt together; set aside.
2. Mix butter on medium speed in a stand mixer with a paddle attachment or with a hand mixer until fluffy, about 2 minutes. Add sugar; mix until smooth, then add egg and vanilla, mix until smooth.
3. Add flour mixture and on low speed mix until just combined. Add the dough to a large sheet of plastic wrap and form into a cylinder about 2 and a half inches in diameter, packing the dough firmly and evenly together. Wrap well with plastic wrap and freeze 2 hours or overnight.
4. Preheat oven to 350 degrees F. Line baking sheets with parchment.
5. With a sharp knife cut the cookie roll into 1/4 inch slices, place on baking sheets and bake, in batches, about 12 minutes or until edges are lightly golden. Remove to cool on wire racks.
6. In the meantime, to make the coconut caramel layer, preheat oven to 300 degrees F. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 5-10 minutes or until coconut is golden. Remove and allow to cool.
7. Place the unwrapped caramels in a microwave safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping every minute to stir the caramel When completely melted stir in toasted coconut.
8. Immediately spread the coconut over the tops of each cookie from edge to edge using a small spatula, butter knife or spoon. If caramel gets too firm to work with reheat a few seconds in microwave.
9. Melt chocolate in a small bowl in the microwave, stirring every 30 seconds until smooth. Dip bottoms of each cookie into chocolate and place top side down on parchment or wax paper. Add remaining chocolate (or melt more if needed) to a piping bag or plastic bag with the corner cut off. Drizzle the tops of each cookie with chocolate. Allow chocolate to set.
10. Store in an airtight container.
Title: Pecan Sandies
Ingredients:
- 1 unsalted butter
- 1/3 sugar
- 1/2 salt
- 2 pure vanilla extract
- 1 3/4 all-purpose flour
- 1 pecans
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, beat the butter and sugar until light and fluffy.
3. Beat in the vanilla.
4. Add the flour and continue beating until the dough just comes together.
5. Add the pecans and mix just until they are incorporated and the dough lightly broken up.
6. Divide the dough in half and form into two logs (5 inches long by 2 inches wide). Wrap tightly in plastic and refrigerate overnight.
7. Cut cookie dough into 1/4-inch thick slices. (4 slices per inch x 5 inches = 20 cookies x 2 logs = 40 cookies).
8. Bake for about 12 minutes or until lightly golden brown on the edges.
9. Cool on baking sheets for a few minutes before moving to cooling rack.
10. VARIATION to recipe: 1/2 cup butter, 1/2 cup shortening, 1/2 cup sugar, 1/4 brown sugar, 1 egg, 2 tsp vanilla extract, 2 cups flour, 1-1/2 tsp baking powder, 1/2 tsp salt, 1 cup pecans, coarsely chopped. This one doesn't need to be refrigerated. Drop by teaspoonful onto cookie sheet. Same temperature and baking time. These don't spread out too much. I got a softer, thicker, more chewy cookie. I've also seen a recipe with the zest of an orange added-haven't tried it yet.
Title: Peach Buckle
Ingredients:
- 4 butter
- 1/2 sugar
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/2 milk
- 8 sugar
- 3/4 boiling water
- 1/2 butter
- 1 vanilla ice cream
Instructions:
1. Preheat oven to 375°; butter the bottom of a 2-quart casserole.
2. Make the cake layer--in a big bowl, with an electric mixer, cream the butter and sugar.
3. In another small bowl, combine the flour, baking powder, and salt; stir into the butter mixture with a wooden spoon, and then stir in the milk.
4. The mixture will be thick and lumpy; spread batter into prepared casserole dish.
5. Make the filling--in a big bowl, combine the peaches, sugar, and boiling water; pour over batter in the pan.
6. Dot the top with the 1 tablespoon butter.
7. Bake for 45-50 minutes, until the batter that bubbles up through the filling is golden.
8. Serve warm or at room temperature with whipped cream or ice cream.
Title: Wacky Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 4 vanilla
- 1 vinegar
- 1 butter
- 5 hot water
- 1
Instructions:
1. Sift together all dry ingredients over an 8x8 ungreased pan.
2. Level off dry ingredients.
3. Make three holes.
4. 1st hole-put 1 tsp Vanilla.
5. 2nd hole-put 1 tbsp Vinegar.
6. 3rd hole-put 5 tbsp melted butter.
7. Pour over top with 1 cup hot water. Mix well.
8. Bake at 350° for 30 minutes.
Title: Cinnamon Raspberry Torte
Ingredients:
- 5 margarine
- 5 butter
- 5 caster sugar
- 5 self-raising flour
- 1 ground cinnamon
- 1 egg
- 8 raspberries
- 1 confectioners' sugar
- 1 lemon juice
- confectioners' sugar
- ground cinnamon
Instructions:
1. Preheat oven to 350 degrees F.
2. In a mixing bowl place the margarine, ground almonds, flour, cinnamon and egg.
3. Mix until everything is mixed well.
4. Spread half of this mixture in a greased and base lined with parchment paper 8 inch spring-form baking tin.
5. Use a fork and flatten slightly.
6. Top this with the raspberries, and then top that with dots of the remaining torte mixture, try to cover most of the fruit.
7. Stand the tin on a baking sheet and bake for about 45 minutes; cover it with foil if the top is getting too brown.
8. Remove from the oven when the torte feels just firm and slightly springy.
9. Leave in the tin to cool for approx one hour.
10. Make the sauce in the meantime, puree the raspberries in a food processor or blender with the lemon juice and the sugar, and then push through a sieve to remove the pips, taste the sauce and add more sugar if you find it too tart.
11. Remove the cooled torte from the tin, dust with the sugar/cinnamon.
12. Serve a slice of the torte slightly warm with some of the raspberry sauce and the cream/yogurt mix.
Title: Mini Chocolate or Fruit Rugelach
Ingredients:
- 1 butter
- 8 cream cheese
- 4 flour
- 1 sour cream
- 1 sugar
- 1/2 raisins
- 1/2 dried cranberries
- 2 cinnamon
- 1/2 sugar
- 1/2 cinnamon
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Beat butter with cream cheese until smooth.
3. Add flour, alternately with sour cream ending with flour.
4. When all is combined, divide into 10 discs, wrap in plastic wrap and chill for at least 1/2 hour, or more.
5. Roll out one disc into an 8 inch circle, leaving others in frig until you're ready for them.
6. Melt jam in microwave for 20 seconds and brush over dough circle, and/or spread with warm ganache.
7. Chop raisins and nuts with sugar and cinnamon in food processor.
8. Sprinkle filling sparingly over jam or chocolate ganache.
9. Cut circle with a pizza cutter into 12 triangles by cutting in fours, and then each 1/4 into 3 triangles.
10. Roll each one beginning with wide end. Place on cookie sheet point side down. (otherwise they will unroll while baking).
11. Sprinkle tops with combined cinnamon and sugar.
12. Bake 15 to 20 minutes, or until lightly browned.