lumicero/recipes-ing2inst huggingface dataset:
Title: Gusstorte (Swiss Almond & Fruit Pastry)
Ingredients:
- 6 eggs
- 1 granulated sugar
- 1 1/2 flour
- 1 unsalted butter
- 1 cold water
- 1/3
- 2
Instructions:
1. Cook the dried fruit by simmering in a saucepan of water until softened enough to mash.
2. Drain well and allow to cool slightly before processing in a food processor to a thick, chunky pulp.
3. Have this done in advance and at room temperature when ready to fill pastry.
4. Set flour for the pastry dough in a bowl and using two forks or a pastry blender, cut in the butter pieces until the mixture resembles small pebbles.
5. Add water a little at a time, mixing until the dough starts to form up a ball.
6. Gather into a ball with your hands gently and knead on a very lightly floured surface just enough to make a smooth ball of dough- do not overwork the dough.
7. Cover in plastic and chill while preparing filling.
8. If you prefer, you may substitute a premade refrigerated pastry dough.
9. Beat the eggs until they are thick and lemony.
10. Beat in the granulated sugar 1 Tbsp at a time.
11. Fold in the nuts.
12. Roll out pastry dough on a lightly floured surface and cut to fit into the bottom of a 9-inch well greased springform pan.
13. Spread the cooled mashed fruit over the dough and then pour the nut mixture over the fruit.
14. Bake in a preheated 350°F oven for 30-40 minutes, or until the eggy filling is set.
15. Chill, then remove sides of pan carefully, slice and serve.
16. Store in the refrigerator.
Title: Ancho Chile Flan
Ingredients:
- 1 sugar
- 8 eggs
- 4 evaporated milk
- 2 sweetened condensed milk
- 2 pure vanilla extract
- 2 dark brown sugar
- 3/4 dried ancho chiles
- 2 dark brown sugar
- 1/2 ancho chili
- 2 cornstarch
- 1 water
- 1/2
- 1
- 4
- 1
- 1/4
Instructions:
1. Place the sugar in a small skillet or saucepan with 1/2 cup of water.
2. Stir with a wooden spoon over medium heat until the sugar dissolves, then let the liquid boil down, becoming an amber colored syrup.
3. Pour the hot syrup into an 8-cup flan mold, tipping it to lightly coat the entire bottom and most of the sides. Let it cool and harden.
4. Preheat the oven to 350 degrees F. and set a pot of water on to boil.
5. Beat together lightly the eggs and egg yolks.
6. Add the whole, evaporated, and condensed milk and blend together. Stir in the orange juice and vanilla extract. Mix in the piloncillo or dark brown sugar, stirring until it dissolves.
7. Fold in the chile strips and pour the mixture into the caramelized mold.
8. Place the mold in a large baking pan on the middle rack of the oven. Carefully pour the hot water into the pan--enough to reach halfway up the sides of the flan mold.
9. Bake for 1 1/2-2 hours, until a toothpick inserted in the center comes out clean. Ad more hot water if necessary.
10. Remove the pan with the flan from the oven. Let it cool for at least one hour, then refrigerate, covered, for 8-10 hours.
11. To make the sauce, blend the orange juice, piloncillo or dark brown sugar, and ancho chile together in a blender or food processor.
12. Pour into a small saucepan, bring to a boil over medium heat, and simmer for 10 minutes. Add the orange rind, remove from the heat immediately, and stir in the dissolved cornstarch.
13. Set aside to cool.
14. To Serve:
15. Loosen the sides of the flan with a thin sharp knife and invert onto a large, round serving plate. Drizzle the sauce over the top.
Title: Chocolate Croissant
Ingredients:
- 1
- 1 -2
Instructions:
1. Microwave croissant on high for 15 seconds and set aside.
2. Microwave chocolate in a small bowl on high for 30 seconds. Stir. If not completely melted, heat for 15 more seconds.
3. Slice open croissant and spread on melted chocolate.
4. Fold back together and enjoy!
Title: Decadent Chocolate Sauce
Ingredients:
- 14 sweetened condensed milk
- 4 cocoa powder
- 3 butter
- 1 vanilla extract
Instructions:
1. Heat condensed milk in a double boiler.
2. Mix cocoa powder with a tablespoon of hot water and stir into condensed milk.
3. Stir in butter and vanilla extract and heat through over low heat.
Title: Fruited Nut Biscotti
Ingredients:
- 2/3 walnuts
- 1/2 butter
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 2 whole wheat flour
- 1 1/2 baking powder
- 1/4 salt
- 2 cinnamon
- 1/4 clove
- 1/4 allspice
- 3/4
Instructions:
1. Place nuts in a shallow pan and bake 325 degree oven 8 to 10 minutes, let cool.
2. Cream butter and sugar;Add eggs and vanilla.
3. In bowl combine flour,baking powder,salt and spices;Add to creamed mixture,mix well.
4. Add chopped nuts and fold in fruit.
5. Make into loaves 1/2 inch high and 2 inches wide.
6. Bake in 325 degree oven,25 minutes or light brown.
7. Cool 5 minutes,with a serrated knife slice diagonally at 45 degree angle about 1/2 inch thick.
8. Lay slices on side, bake 10 minutes or longer to dry slightly; Let cool on rack.
9. Store in a tightly covered container.
Title: Indian-Spiced Mango Couscous Pudding
Ingredients:
- 1 1/2 couscous
- 1/2 skim milk
- 1/2 raisins
- 2 light brown sugar
- 1/2 cardamom
- 1/2 cinnamon
- 1/2 ginger
- 1/2 mango
- 6 nonfat yogurt
- 1/4
Instructions:
1. Place milk, raisins and sugar in small saucepan and heat until simmering. Remove from heat and let steep for 10 minutes.
2. Add spices to milk mixture and mix well.
3. Pour mixture over couscous and stir to combine.
4. Add mango and yogurt to couscous and mix well. Spoon in to 4 individual serving cups and refrigerate for at least 4 hours.
5. Prior to serving, spread almonds on a baking sheet and place in a 400°F oven for about 3 minutes or until lightly browned (watch closely as they can go from toasted to burned very quickly).
6. Serve pudding sprinkled with toasted almonds.
Title: Nasoya Strawberry Cream Pie With Sugar Cookie Crust
Ingredients:
- 2/3 wheat flour
- 2/3 sugar
- 1/3 brown sugar
- 1/4 butter
- 1/2 vanilla
- 1/2 tofu
- 1 heavy cream
- 1 fresh strawberries
- 1/2 sugar
- 1
Instructions:
1. Make the pie crust by blending all the crust ingredients together with an electric mixer.
2. Grease a 9" or 10" pie pan with cooking spray, and press the crust into it. Be sure to poke some holes in it with a fork.
3. Bake at 375 for about 10 minutes or until the crust shows signs of setting.
4. Pull the crust out to cool for a bit and lower the oven temp to 350.
5. Make the pie filling by first mixing the heavy cream and strawberries together in a blender or food processor.
6. Add this mixture to the Nasoya in a mixing bowl.
7. Add the sugar.
8. Pour the mixture into the pie crust.
9. Bake at 350 for 20-35 minutes depending on oven strength, until it looks set.
10. When it looks set, turn the oven off and let it cool in there for at least half an hour. Pull it out and let it chill in the fridge for at least 3 hours prior to serving.
11. If you like, top with fresh strawberries or toasted almonds. I wanted to put toasted almonds in as part of the recipe but the filling itself is very good and different.
Title: Apple-Raisin Crumble
Ingredients:
- 8 apples
- 1/3 raisins
- 3 dark brown sugar
- 1 vanilla extract
- 1 cornstarch
- 12 canola oil
- 1 ground cinnamon
- 1/2 maple syrup
- 2 honey
Instructions:
1. Preheat oven to 350.
2. In a medium mixing bowl, combine apples, raisins, 2 tablespoons brown sugar, vanilla extract and cornstarch, toss gently, yet throughly until cornstarch is dissolved. Place in a 11x7-inch baking dish and set aside.
3. Place gingersnaps in small plastic resealable bag. Using the back of a spoon or meat mallet, crush cookies to a coarse texture. Place in a small mixing bowl and add remaining ingredients, except syrup. Stir to blend thoroughly and sprinkle evenly over fruit.
4. Bake, uncovered, 45 minutes or until fruit is bubbly. Remove from heat, drizzle syrup evenly over all and let stand 10 minutes to absorb flavors. Store cooled leftovers covered with plastic wrap in refrigerator up to 2 days.
Title: Egg Yolk Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 6 all-purpose flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1 vanilla extract
- 1 salt
- 1/2
- 1
Instructions:
1. Cream butter and sugar until fluffy.
2. Separately, beat egg yolks and add extracts and salt.
3. Add beaten egg yolk mixture to creamed butter and sugar.
4. Blend well.
5. In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).
6. Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended.
7. Form into balls about the size of a walnut.
8. Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten.
9. Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.
Title: Gingerbread with Hot Caramel Sauce
Ingredients:
- 1 dark molasses
- 2 baking soda
- 1 cinnamon
- 1 ginger
- 1/4 nutmeg
- 1/2 sugar
- 1/2 butter
- 2 flour
- 1 boiling water
- 2 eggs
- 1 powdered sugar
- 1/3 light brown sugar
- 1/3 sugar
- 3 butter
- 1 flour
- 1 vanilla
- 1/4 salt
- 1 nutmeg
- boiling water
Instructions:
1. In a large bowl, mix molasses, baking soda, cinnamon, ginger and nutmeg.
2. Add sugar, butter, flour and boiling water.
3. Stir in beaten egg yolks.
4. Beat egg whites until stiff and fold into batter.
5. Pour into a greased ring mold or bundt pan.
6. Bake in a 350*F oven for 40 minutes or until done.
7. Cool.
8. Turn gingerbread out onto a cake stand and sift powdered sugar over the top.
9. Serve with hot caramel sauce and whipped cream For sauce; in a medium saucepan, combine sugars to melted butter and stir until sugars are dissolved.
10. Add flour, stirring constantly over medium heat.
11. Add vanilla, salt and nutmeg.
12. Add boiling water.
13. Cook for 10 to 15 minutes, stirring sauce until thickened.
14. Serve over gingerbread, or pool underneath.
Title: Hot Summer Night Bread Pudding
Ingredients:
- 5 eggs
- 4 coconut milk
- 1 half-and-half
- 2 sugar
- 3/4 cinnamon
- 1 salt
- 1/4 coconut
- 1
- 1/3
Instructions:
1. Preheat oven to 350°F.
2. Apply a thin coat of cooking spray to a 2-quart 11x7 oblong glass baking dish.
3. Arrange bread in dish.
4. In a large bowl, beat eggs until frothy.
5. Combine milk, half-and-half, sugar, KING ARTHUR FLOUR FIORI DI SICILIA, cinnamon, & salt then add to eggs and mix well.
6. Add KING ARTHUR FLOUR MIXED FRUIT BLEND and coconut to liquid mixture, blend thoroughly.
7. Pour over bread, pressing gently to submerge slices, let rest 15 minutes.
8. Combine topping ingredients and sprinkle over pudding (1 teaspoon organic sugar and t¼ Tsp Organic Roasted Saigon Cinnamon).
9. Set dish on a baking pan with a 2-inch rim.
10. Add water to a depth of 1 inch.
11. Bake for 50-60 minutes or until a toothpick inserted into center comes out clean.
12. Cool and serve with homemade whipped cream.
Title: Chocolate Cake (Simply the Best)
Ingredients:
- 125 butter
- 2 golden syrup
- 1 1/2 flour
- 1 cinnamon
- 1 baking soda
- 1/2 milk
- 1 sugar
- 2 milk
- 1/2 mixed spice
- 1/2 vanilla
Instructions:
1. Melt butter, sugar,golden syrup and milk in microwave.
2. Sift flour, cocoa, mixed spice and cinnamon in to mixing bowl.
3. Add the melted mixture in to the dry mixture.
4. stir well and add a few drops of vanilla and the soda and milk mixture.
5. Bake at 180C for approx 25- 30 minutes.
Title: Sharon's Marvelous Meringue Dessert
Ingredients:
- 12 sugar
- 2 white vinegar
- 4 cornstarch
- 4 vanilla
- 2 Cool Whip
Instructions:
1. Heat oven to 300 degrees.
2. Line cookie sheet with aluminum foil.
3. Beat egg whites until stiff.
4. Add sugar a bit at a time while beating.
5. Blend rest of ingredients into egg whites.
6. Spread mixture into lined cookie sheet.
7. Bake at 300 for 45 minutes and then turn down oven to 275 and bake for an additional 30 minutes.
8. Cool.
9. Spread on Cool Whip and layer with fresh fruit and canned fruit like pineapple, mandrin oranges, star fruit, grapes, strawberries, blueberries, any fruit that does not brown.
10. Slice and serve for dessert.
11. Light and fresh!
Title: Banana Cake
Ingredients:
- 1 banana cream instant pudding
- 1 milk
- 1 1/4 eggs
- 1/3 powdered sugar
- 3 butter
- 1 vanilla
- 1/2 cream cheese
- 1/2 bananas
- 8
- 3
Instructions:
1. Preheat oven to 325 degrees.
2. Grease 9 x 13 pan. Mix cake mix, pudding mix, milk, oil and eggs. Bake for 30 minutes.
3. Prepare frosting by mixing the powdered sugar, butter, cream cheese and vanilla.
4. Layer banana slices on cake, then frost.
Title: Almond Tahini Date Balls
Ingredients:
- 2 cinnamon
- 1 tahini
- 2 dried dates
- 18
Instructions:
1. Grind almonds and cinnamon in food processor until finely chopped.
2. Add tahini and continue to pulse.
3. Add dates and chop until all blended in (be careful with pits!).
4. Form into 1" balls and refrigerate.
5. Can be eaten chilled or at room temperature, and they also travel well so they make a good brown-bag dessert.
Title: Pyrenees-style roasted figs
Ingredients:
- 1 butter
- 18 figs
- 1/4 sugar
- 1 sugar
- 1/2 walnuts
- 1 honey
- 1 fresh ground pepper
- creme fraiche
Instructions:
1. Preheat oven to 400°.
2. Butter a shallow, flameproof baking dish.
3. Place figs in dish side by side, stems up; sprinkle with 1/4 c sugar and 1 tablespoon water.
4. Bake on oven's center rack for 20 minutes, basting figs from time to time with syrupy juices in the dish.
5. Add walnuts and sprinkle with remaining 1 teaspoon sugar.
6. Lower oven temperature to 300° and bake 10 minutes longer.
7. Carefully transfer figs and walnuts to serving dish; drizzle with honey.
8. At serving time, spoon syrup over figs.
9. They are delicious as is; to enhance further, sprinkle with lemon juice and a grinding of pepper.
10. Serve cold with creme fraiche or softly whipped cream, if desired.
Title: Chocolate Peanut Butter Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 2 vanilla
- 2 flour
- 2/3 baking soda
- 3/4 salt
- 1/2
- 2
Instructions:
1. cream butter, sugar, eggs, and vanilla.
2. blend well.
3. combine dry ingredients.
4. Blend inches
5. Stir in chips.
6. Bake @ 350 for 8 min.
Title: Snow Covered Almond Crescents
Ingredients:
- 8 cream cheese
- 3/4 butter
- 1 granulated sugar
- 2 vanilla extract
- 2 1/4 flour
- 1/2 baking soda
- 1/2 confectioners' sugar
- 1
Instructions:
1. Beat cream cheese, butter, sugar, and vanilla in a large bowl with electric mixer on medium speed until well blended.
2. Add flour and baking soda; mix well.
3. Add almond extract and chopped almonds to dough.
4. Refrigerate dough for 30 minutes.
5. Preheat oven to 350 degrees F.
6. Shape 1-inch balls of dough into crescent shapes, then place on baking sheets. Flatten slightly.
7. Bake 10 to 12 minutes or until lightly browned.
8. Cool slightly on wire racks; sprinkle with confectioners sugar.
Title: Surprise -Filled Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 1 salted butter
- 1 white sugar
- 1 egg
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 300.
2. In medium bowl, combine flour and baking powder. Mix well with whisk and set aside.
3. In medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.
4. Scoop tablespoons of dough, roll into 1-inch-diameter balls and place on ungreased cookie sheets, 1 inch apart. Witht he small end of a melon baller, scoop out the center of the dough balls. Be careful to not scoop all the way through the cookie. Place 1/2 teaspoon of jam in the center of each dough ball. Place scooped out dough back into the bowl to use to form more cookies.
5. Bake 22-24 minutes or until light golden brown. Transfer to a cool flat surface.
Title: My Best Old-Fashioned Apple Cake With Easy Caramel Sauce
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 1 egg
- 1 baking soda
- 1/4 salt
- 1 cinnamon
- 1/2 nutmeg
- 1 flour
- 2 granny smith apples
- 1/2 pecans
- 1/2 unsalted butter
- 1 brown sugar
- 1/2 salt
- 1 vanilla
- 1/2
Instructions:
1. Cake:
2. Cream butter and sugar, then add egg and beat.
3. Add rest of dry ingredients and beat til mixed.
4. Fold in apples and pecans. Pour into greased and floured large round, deep cake pan. *Use greased and lightly floured parchment paper
5. on the bottom for easier removal.
6. Bake at 350º for 35-40 minutes.
7. Cool a bit, turn out onto rack to cool completely. *Can serve warm, too.
8. Meanwhile, make caramel sauce.
9. Caramel sauce:
10. Melt butter, brown sugar and salt in pan over low-med heat,
11. stirring, for about 2-3 minutes.
12. Remove from heat, stir in vanilla and cream and stir well till not grainy.
13. Drizzle lots of caramel sauce over cut cake slices when serving.
14. Sprinkle chopped pecans on top of that if desired.
15. 8 servings.
Title: Angel Food Cake With Mixed Berry Compote
Ingredients:
- 1 cake flour
- 1 1/2 granulated sugar
- 1 1/4 cream of tartar
- 1 1/4 salt
- 1/4 vanilla
- 1 strawberries
- 3 blueberries
- 3 raspberries
- 3 sugar
- 1/2
Instructions:
1. TO MAKE THE CAKE:.
2. Preheat oven ot 325°F Rinse a 10-inch angel food cake or tube pan with cold water and drain.
3. Sift together the cake flour and 1 cup of the sugar. Repeat the sifting 3 times, then set aside. In a large bowl, beat the egg whites until foamy.
4. Add the cream ot tartar and salt. Continue beating until soft peaks form.
5. Add the remaining 1/2 cup sugar, 2 tablespoons at a time, beating after each addition. Beat in vanilla. Sift a third of the flour-sugar mixture into the beaten egg whites, folding quickly with a rubber spatula until no flour shows. Repeat the process twice again with a third of the flour-sugar mixture.
6. Transfer the batter into the prepared pan and bake for 45-50 minutes, until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
7. Immeditely invert the pan onto a cooling rack. Let the cake cool ompletely in the pan. Run a thin knife around the edge to loosen before unmolding.
8. TO MAKE COMPOTE::.
9. IN a medium bowl, combine all the berries, orange juice or liqueur, and sugar. Cover the bowl and refrigerate. Stir the mixture just before serving.
10. TO SERVE:.
11. Place a slice of the cake onto a dessert plate and surround it with some of the compote.
Title: Easy Tiramisa Poke Cake
Ingredients:
- 1 eggs
- 2 water
- 1/2 vanilla pudding mix
- 1/2 milk
- 1 instant coffee
- 1 1/2 Cool Whip
- 1 cocoa powder
- 1
- 2
Instructions:
1. Mix cake mix, oil, water and eggs until well combined. Bake in a 9x13" pan (or larger) for 30 minutes. Let cool completely. Meanwhile, mix your pudding powder with the milk and instant coffee. Let sit for 5 minutes. Poke holes about an inch apart throughout the entire cake (using the back end of a wooden spoon).
2. Spread the pudding mixture evenly over the top of your cake.
3. Top the pudding layer evenly with cool whip. Then sprinkle your powdered chocolate Nesquick powder over the top.
4. Cut into 12 pieces. Enjoy!
5. Keep any remaining cake covered in the refrigerator. Tastes great cold, too!
Title: Mom's Lemon Buttermilk Cake
Ingredients:
- 1 shortening
- 2 sugar
- 4 eggs
- 2 flour
- 2 5/8 salt
- 1/2 baking soda
- 1/2 baking powder
- 1/2 buttermilk
- 1 powdered sugar
- 2 1/2 lemon juice
- 5 salt
- 5
- 1/2
Instructions:
1. Preheat oven to 325 degrees. Grease and flour a large tube pan (doesn't have to be the type with removable bottom).
2. Cream together shortening and sugar, beat in eggs and lemon extract.
3. Sift together flour, 1/2 tsp salt, baking soda, and baking powder; beat into creamed mixture.
4. Stir in buttermilk.
5. Bake at 325 degrees for 60 minutes.
6. While cake is cooking, mix together glaze ingredients.
7. After 60 minutes cooking time, remove cake from oven. Immediately pour glaze over top of cake and return to oven for 3 minutes.
8. Cool for 8 minutes, then remove from pan by inverting onto a platter.
9. Fully cool before slicing. Best prepared several hours ahead (or even a day ahead), then served at room temperature.
Title: Betty Rocker's Cherry Orange Carrot Cupcakes
Ingredients:
- 2 sugar
- 3/4 canola oil
- 3/4 applesauce
- 4 eggs
- 2 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1 ground cinnamon
- 1 ground nutmeg
- 3 carrots
- 1/2 walnuts
- 2 powdered sugar
- 8 cream cheese
- 1 orange zest
- 2 vanilla
Instructions:
1. For Cupcakes:
2. Preheat oven to 350. Set paper cupcake liners in 2 muffin pans to make room for 24 cupcakes (my muffin pans have 12 spots each). In an electric stand mixer, combine sugar, oil, and applesauce. Add eggs one at a time. Then add dry ingredients and mix to combine. Add carrots, nuts, and cherries, and mix again. Fill each cupcake liner with about 1/2 cup of batter.
3. Place on middle rack of oven and bake until set, about 45 minutes. Remove from the oven and allow cupcakes to cool.
4. For Frosting:
5. Combine all ingredients in electric stand mixer and blend for several minutes until all lumps of powdered sugar disappear.
6. You can frost the cupcakes by dunking them upside down into the frosting, twisting, and flicking a cute little peak over on top when you pull them out.
7. I like to put a dried cherry or a sliver of crystallized ginger on top.
Title: Molasses Zucchini Cake
Ingredients:
- 1 egg
- 1/3 granulated sugar
- 1/2 molasses
- 1/4 canola oil
- 1/2 walnuts
- 2 all-purpose flour
- 1 salt
- 1 baking soda
- 3/4 baking powder
- 1 1/2 lemon zest
- 2/3 buttermilk
- 2 zucchini
Instructions:
1. Pre-heat oven to 350°F.
2. Grease and flour a 9x13-inch baking pan.
3. In a large bowl, mix egg, sugar, molasses, and oil; add nuts.
4. In another bowl, mix together flour, salt, soda, baking powder and lemon rind; add alternately with buttermilk to egg mixture.
5. Stir in diced zucchini.
6. Pour into prepared pan.
7. Bake for 35-40 minutes, or until cake tester inserted in center comes out clean.
8. Cool in pan on wire rack.
9. When completely cooled, frost if desired. Or serve with whipped cream.
Title: Peaches and Cream Crepes
Ingredients:
- 3 eggs
- 2 canola oil
- 1 water
- 3/4 powdered sugar
- 1
Instructions:
1. In a bowl, beat eggs until smooth. Whisk in oil and water.
2. Slowly mix in pancake mix until fairly smooth. Let batter stand for 5 minutes while you heat frying pan over medium heat.
3. Spray pan with cooking spray.
4. Pour 1/8 cup batter into pan and tilt to coat the pan evenly. Cook 30-60 seconds until top appears dry. Flip and cook 30 seconds longer.
5. Place frozen yogurt and peaches in center of crepes.
6. Wrap crepes around filling and dust with powdered sugar.
Title: Avocado Lime and Coconut No-Bake Cheesecake
Ingredients:
- 1/2 fresh raspberry
- 1/3 fresh lime juice
- 1 avocados
- 2 cream cheese
- 2 lime zest
- 3/4 granulated sugar
- 1/4 butter
- 3/4 graham cracker crumbs
- 3/4 sweetened coconut
Instructions:
1. Line bottom and sides of 9-inch (2.5 L) spring-form pan with parchment paper.
2. Toast coconut in dry frying pan over low heat 5 to 7 minutes, stirring frequently until golden and fragrant. Set aside to cool.
3. Stir together coconut, graham crumbs, and butter. Press onto bottom of prepared pan. Chill 15 minutes.
4. Meanwhile, place sugar and lime zest in food processor; pulse on and off until well-mixed. Add cream cheese; process until smooth. Add avocado and lime juice; process until completely smooth.
5. Pour cream cheese mixture over crust and smooth top. Cover; chill 6 hours or until set.
6. Unclasp side of pan and remove ring. Carefully peel parchment away from side of cake. Place cheesecake on cake plate and mound berries on top. Garnish with lime slices and fresh mint, if desired.
Title: Oatmeal Ice Box Cookies
Ingredients:
- 1 white sugar
- 1 brown sugar
- 1 Crisco shortening
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 1 baking soda
- 1 salt
- 3 quick oatmeal
Instructions:
1. Mix both sugars and shortening together well.
2. Add the eggs and vanilla.
3. Add the flour, soda, and salt and mix well.
4. Add the oatmeal and mix well.
5. Roll into rolls about 2 1/2" thick.
6. Wrap these in wax paper or platic wrap and then into the refrigerator with them--I put them in the freezer for a short time till they are very cold.
7. Take out and slice thin and place on lightly greased cookie sheet.
8. Bake in a 350 degree oven for 5-6 minutes.
9. Makes a lot.