lumicero/recipes-ing2inst huggingface dataset:
Title: Tiny Fudge Tarts
Ingredients:
- 1 1/3 all-purpose flour
- 1/4 powdered sugar
- 1/4 salt
- 1/2 butter
- 3 water
- 1 vanilla
- 1/4 butter
- 1 sugar
- 1/2 vanilla
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Mix flour, sugar and salt; cut in butter. Sprinkle with water and vanilla; mix well with a fork.
2. Using 1/2 of the dough at a time, roll out to 1/16 inch thick on cloth-covered beard generously sprinkled with sugar. Cut in 2 1/2 inch squares.
3. Dollop 1 level teaspoon of the filling in the center of each square. Bring corners to center and seal together. Place sealed side up on ungreased baking sheets.
4. Bake 15 to 20 minutes.
5. Makes about 2 dozen tarts.
Title: Best Wacky Cake Ever With Chocolate Glaze
Ingredients:
- 1 1/4 flour
- 1 sugar
- 1/3 baking soda
- 1 salt
- 1/2 warm water
- 1 vanilla extract
- 1 canola oil
- 1/2 white vinegar
- 1/3 apple cider vinegar
- 1 sugar
- 1/2 margarine
- 4 soymilk
- 2 vanilla extract
- 2
- 1/2
Instructions:
1. Preheat the oven to 350 degrees.
2. lightly spray a sqare cake pan (mine's 9x9) with nonstick cooking spray.
3. In a mixing bowl, mix together flour, sugar, cocoa, baking soda, and salt with a wisk, making sure it is blended together well.
4. In a large measuring cup add the water, vanilla, oil, and vinegar, ans wisk to combine.
5. Add wet ingredients to the dry and mix batter until blended together well.
6. Use a spatula to scrape down the sides if necessary.
7. Pour batter into cake pan, place in oven and bake for about 25-30 minutes, or until a knife comes out clean.
8. Cool on a rack completely.
9. For the glaze: in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil.
10. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly.
11. Remove from heat and stir for another 5 minutes.
12. Add vanilla and almond, if using, stir, and immediately pour onto cake.
13. The glaze will begin to dry really quickly, so if it doesn't cover the whole cake (mine usually does) spread the glaze to the edges quickly, before it dries.
14. If you like, top with sprinkles, and let cool for a hour.
Title: Banana Walnut Bran Muffins
Ingredients:
- 1/2 margarine
- 3/4 molasses
- 3 bananas
- 1/4 milk
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1 walnuts
- 1/4
- 1/2
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
2. In a large mixing bowl, cream margarine and molasses together until fluffy. Add bananas, milk, vanilla and egg whites; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
3. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.
Title: Harvest Cake
Ingredients:
- 1 pumpkin pie filling
- 1/2 apple cider
- 1 eggs
- 3 pecans
- 1/2 brown sugar
- 1/4 cinnamon
- 1
Instructions:
1. Preheat oven to 350°F.
2. Place cake mix in bowl.
3. Substitute apple cider for whatever the water amount is that the cake box requires.
4. Add eggs as required by cake mix.
5. Mix well.
6. Once batter is moist and mixed well, add pumpkin.
7. Pour half of the batter into a greased and floured bundt pan.
8. Sprinkle nuts, brown sugar and cinnamon over batter.
9. Add remaining batter on top.
10. Cook according to mix directions for bundt pan, about 30 to 35 minutes.
11. Serve with whipped cream.
Title: Oatmeal Bars
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 3 oatmeal
- 1 baking soda
- 1 1/2 cinnamon
- 1/2 salt
Instructions:
1. cream butter and sugars together.
2. mix in the eggs and vanilla.
3. combine the flour, salt, cinnamon & baking soda.
4. mix into creamed mixture.
5. stir in the oatmeal.
6. press into 9X13 " ungreased pan and cook @350 for 30-35 minute.
Title: Danish Cookies (Press Cookies)
Ingredients:
- 5 - 5 1/2 flour
- 2 granulated sugar
- 1 butter
- 1 salt
- 1 vanilla
- 2 eggs
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together sugar and butter.
3. Add eggs which have been slightly beaten.
4. add salt and flour.
5. add vanilla.
6. Mix well.
7. Form into fancy shapes by using a cookie press.
8. place on ungreased cookie sheet.
9. Bake 8 to 10 minutes.
Title: Healthy Persimmon Cookies Recipe
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 egg
- 1 whole wheat flour
- 1/2 salt
- 1/4 baking soda
- 1 sour cream
- 1 buttermilk
- 1/2 nonfat milk
- 1/2 cinnamon
- 3/4 raisins
- 1 vanilla extract
- 1 quick oats
- 2
Instructions:
1. Melt butter and mix with brown sugar, pulp, and egg together.
2. Add salt, vanilla extract and cinnamon, mix well.
3. Add flour, nuts and raisins and the sourcream, mix well.
4. Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing.
5. Add nonfat milk. Mix well.
6. Spoon drop onto greased cookie sheet and bake at 325°F oven for 20-25 minutes.
Title: Basic Sponge Cake
Ingredients:
- 5 -6 eggs
- 1/2 - 3/4 cream of tartar
- 1 sugar
- 2 water
- 1 vanilla
- 1/8 - 1/2 salt
- 1 all-purpose flour
Instructions:
1. In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
2. In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, liquid (if used), vanilla and salt (if desired) until blended.
3. Sprinkle flour over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites. Pour into ungreased 9x3-1/2 inch tube pan. Gently cut through batter with metal spatula or knife and spread evenly.
4. Bake in preheated 325° to 350°F oven until top springs back when lightly touched with finger and cake begins to pull away from sides of pan, about 35 to 45 minutes. Invert cake in pan on funnel or bottlene.
Title: The Best Chocolate Souffle Ever
Ingredients:
- 1/3 sugar
- 5 bittersweet chocolate
- 3
- 6
Instructions:
1. Preheat oven to 375°F.
2. Butter soufflé dish and sprinkle with sugar.
3. Knock out any excess sugar.
4. Divide the egg yolks from the egg whites Melt chocolate in a metal bowl set over a saucepan of barely simmering water (or a double-boiler, if you have one), stirring until the chocolate is melted and uniformly smooth.
5. Remove bowl from heat and stir in yolks.
6. Beat whites in a large bowl until they just hold soft peaks.
7. Add 1/3 cup sugar, a little at a time, continuing to beat, then beat at a higher speed until whites just hold stiff peaks.
8. Stir about 1 cup whites into chocolate mixture to lighten, then gently yet thoroughly fold mixture into remaining whites.
9. Transfer mixture into soufflé dish.
10. Bake in center of oven until it appears cooked and crusted on top but is still jiggly in center (roughly 25 minutes).
11. Serve immediately.
Title: Swedish Lace Cookies (Using Sugar Substitutes)
Ingredients:
- 1/2 boiling water
- 2 old fashioned oats
- 1/2 butter
- 2 Splenda sugar substitute
- 6 eggs
- 2 molasses
- 1 vanilla extract
- 1 1/2 baking powder
- 3 salt
- 1/2
Instructions:
1. In large metal bowl, pour boiling water over the oats. Let set.
2. In mixing bowl, beat butter, eggs, splenda, vanilla and molasses (if desired).
3. Add the baking powder and the salt to the oats. Mix.
4. Add the rice flour and beat inches.
5. Add the oat mixture to the egg mixture.
6. Make sure it is mixed well.
7. Oven 375°F.
8. Foil the bottom of two cookie sheets.
9. Drop tsp of dough two to three inches apart.
10. Watch carefully. These cookies will brown quickly.
11. Take off foil when they are still warm.
12. Place in custard cups to form if desired.
13. Cool. Sometimes I form on the sides of glasses. Serve ice cream in the formed cups.
14. I serve applesauce in them also.
Title: SILK & SATIN CHOCOLATE PIE
Ingredients:
- 1 1/2 dark chocolate
- 1 1/2 granulated sugar
- 3/4 unsalted butter
- 6 pure vanilla extract
- 1 eggs
- 3
- 1
Instructions:
1. Place semi-sweet & dark chocolate pieces in a bain-marie (double boiler), stirring occasionally until melted.
2. Meantime, in a bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream ingredients on speed 3 until fluffy, about 3 minutes; set aside.
3. When chocolate is melted, pour in the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl. Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter.
4. Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with silicone mat to prevent from sliding. Transfer to the fridge to chill, about 4 hours. Garnish with a dollop of whipped cream, sprinkle some shaved chocolate and place a raspberry per slice.
Title: Molasses Cake (gingerbread)
Ingredients:
- 1 sugar
- 1/2 butter
- 2 shortening
- 1/2 eggs
- 2 dark molasses
- 1 1/2 baking soda
- 1/2 ginger
- 2 cinnamon
- 1 flour
- 1 hot water
- sugar
Instructions:
1. Beat eggs, add sugar and shortening and beat until well mixed.
2. Add.
3. molasses.
4. Mix flour with soda and spices.
5. Add to mixture with hot.
6. water.
7. Pour into 8 x 8 x 2 inch pan.
8. Spread a tablespoon of sugar on.
9. top.
10. After baking 35 minutes, test with toothpick until done.
Title: Apricots With Amaretto Syrup (Albicocche Ripiene)
Ingredients:
- 10 apricots
- 2 unsalted butter
- 3 sugar
- 2/3 amaretto liqueur
- 6 amaretti
- 1 1/2
Instructions:
1. Peel apricots with a vegetable peeler, then halve and pit.
2. Finely chop 2 halves and set aside.
3. Heat butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, then cook sugar, stirring constantly, until golden brown. Stir in Amaretto (be careful; syrup will spatter) and simmer, stirring, 2 minutes.
4. Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, until almost tender, 5 to 10 minutes per batch.
5. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.
6. Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.
7. Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened.
8. Cool syrup slightly.
9. Spoon syrup over apricots and sprinkle with macadamia nuts(if using).
10. Serve warm or at room temperature.
11. *Can be made 3 hours ahead and kept, loosely covered, at room temperature.
Title: Chocolate Cherry Nut Holiday Glazed Loaf Cake
Ingredients:
- 1 pecans
- 1 maraschino cherries
- 1 water
- 3/4 kirsch
- 3/4 water
- 1/4 egg
- 1
- 1/4
- 2
Instructions:
1. Heat oven to 350. Grease and flour bottom of 8x4 or 9x5 loaf pan.
2. In large bowl combine liquid ingredients, chocolate chips, pecans, cherries, and bread mix from box . Stir by hand until mixture is moist, and no dry ingredients remain.
3. Pour into prepared pan.
4. Bake for 65 to 80 minutes for 8x4 pan, 60 to 70 minutes for 9x5 pan or until toothpick inserted in is clean.
5. Cool on wire wrack for 15 minutes. Remove from pan. Cool completely.
6. Glaze:.
7. In small saucepan over low heat, melt chocolate chips, oil and Karo Syrup, stirring until smooth. Drizzle and frost fruitcake.
8. Allow glaze to set in refrigerator.
Title: Caramel chocolate tarts
Ingredients:
- 1 plain flour
- 90 butter
- 1/4 caster sugar
- 100 dark chocolate
- 1 sweetened condensed milk
- 30 butter
- 2 golden syrup
Instructions:
1. preheat oven to moderate (180 degrees celcius) Grease a 24 hole mini muffin pan (1 1/2 tbsp capacity) Sift flour into medium bowl, rub in the butter then stir in the sugar.
2. Press 2 teaspoons of mixture into the bases of the muffin pans.
3. Bake in a moderate oven for about 10 mins or until browned lightly.
4. CARAMEL FILLING: Meanwhile, combine all ingredients in a small saucepan, stir over a low heat until the butter is melted and mixture is combined.
5. Pour the hot Caramel filling over the hot bases, return to the oven for 3 minutes.
6. Stand tarts for 2 mins before gently removing from the pans; cool.
7. Spread the top of the tarts with the melted chocolate and stand at room temerpature until set.
Title: Russian Pudding
Ingredients:
- 3 cooking apples
- 6 brown sugar
- 2 butter
- 1 lemon, juice and zest of
- 4 cornstarch
- 2 sugar
- 2 1/2 milk
- 1 egg
- ground nutmeg
Instructions:
1. Place apples in a 9-inch pie plate.
2. Add brown sugar, butter, lemon peel and juice; mix well.
3. Microwave at HIGH for 3 minutes, stirring once.
4. In a small bowl, combine cornstarch and sugar.
5. Gradually add milk stirring well.
6. Microwave at HIGH for 6 to 8 minutes or until thickened, stirring three times.
7. Gradually stir in egg; mix well
8. Pour custard over fruit mixture; mix well.
9. Sprinkle with ground nutmeg.
10. Microwave at 30%(medium-low) for 6 minutes, rotating dish twice.
11. Let stand 5 minutes.
Title: Bumble Berry Napoleans
Ingredients:
- 1 frozen puff pastry
- 1 strawberry
- 2 fresh blueberries
- 2 fresh raspberries
- 1/4 sugar
- 1 fresh lemon juice
- 3 heavy cream
- 1 mascarpone cheese
- 1/2 pure vanilla extract
- 1
Instructions:
1. Preheat the oven to 400°. Arrange the puff pastry on a baking sheet and bake until golden, about 15 minutes.
2. Let cool on a rack for 5 minutes; split each piece into 2 layers.
3. In a large bowl, combine the berries. In a large, nonreactive skillet, combine 3 cups berries, 1/4 cup sugar, the lemon juice and port over medium heat. Bring to a simmer and cook until thickened, about 8 minutes. Transfer to a bowl and refrigerate until cool.
4. Using an electric mixer, beat the heavy cream, mascarpone, vanilla and the remaining 3 tablespoons sugar until stiff, about 2 minutes. Fold in 3/4 cup berry compote.
5. Spread the remaining berry compote on the pastry bottoms. Top them with some berry cream, the remaining fresh berries and the pastry tops. Dollop with the remaining berry cream before serving.
Title: Pennington's Carrot Cake With Vanilla Butter Sauce
Ingredients:
- 1 1/3 all-purpose flour
- 1/3 brown sugar
- 1 carrot
- 3/4 raisins
- 1/2 eggs
- 2 baking powder
- 1 cinnamon
- 1 nutmeg
- 1/2 salt
- 1/4 clove
- 1/4 butter
- 1/2 sugar
- 1/3 cornstarch
- 3 water
- 1 1/2 vanilla
- 1
Instructions:
1. Heat oven to 325°.
2. In a 3-quart mixing bowl, beat all cake ingredients at medium speed, scraping bowl often, until well mixed, about 1 to 2 minutes.
3. Pour into greased 6 cup cake pan.
4. Bake for 35 to 45 minutes or until cake begins to pull away from the sides of the pan.
5. Cool upright in pan for 5 minutes; remove from pan.
6. Meanwhile, in saucepan melt butter over medium heat.
7. Stir in sugar and cornstarch; add remaining sauce ingredients.
8. Cook, stirring occasionally, until sauce comes to a boil.
9. Boil for one minute.
10. Pour 1/3 of the sauce over the cake.
11. Serve additional warm sauce with cake.
Title: Jewish Apple Cake
Ingredients:
- 3 flour
- 1 1/2 sugar
- 1 eggs
- 4 vanilla
- 1/3 baking powder
- 2 1/2 apples
- 3
- 6
Instructions:
1. Cover apple slices with cinnamon.
2. Add 1/4 cup sugar and put aside.
3. Combine all ingredients into a big bowl and beat thoroughly.
4. Grease and lightly flour tube pan.
5. Alternating batter on bottom of pan then apples, batter, apples-save some batter for top to cover apples.
6. Bake at 350 degrees for 1 hour and 45 minutes.
Title: Double Kisses (Great for Valentine's Day)
Ingredients:
- 1 1/2 flour
- 1/4 cocoa powder
- 1/2 butter
- 1/4 peanut butter
- 2/3 sugar
- 1
- 42
Instructions:
1. Heat oven to 350 degrees.
2. In a small bowl, blend flour and cocoa powder.
3. In a large mixer bowl, cream butter on low. Increase speed and add Peanutbutter and sugar.
4. Lower speed and add egg white.
5. Add the flour/cocoa mixture.
6. Measure exactly 2 Tablespoons of the dough and form it into a disk.
7. Form dough around each kiss.
8. Place on ungreased sheet and space them one inch apart.
9. Bake for 8-10 minutes at 350 degrees until they are no longer shiny.
10. Cool before removing from sheet.
11. When completely cool, wrap in foil squares cut to fit the size of the cookie---with your personal messages inserted like the ones you unwrapped, but bigger.
12. Please post feedback about the recipe--and keep in mind, I said it's not easy---but hopefully your Valentine will Love it!
Title: Aunt Jennie's Favorite Pumpkin Cake
Ingredients:
- 4 eggs
- 1 sugar
- 1 ground ginger
- 1 ground cinnamon
- 3 pumpkin puree
- 2 evaporated milk
- 1 butter
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Mix the first 6 ingredients together in a bowl and pour into ungreased 13x9-inch pan.
3. Sprinkle cake mix over pumpkin mix.
4. Drizzle melted butter over cake and scatter nuts on top.
5. Bake for 1 hour, or until cake tests done.
Title: Rice Pudding With Raisins and Cinnamon (Arroz Con Leche)
Ingredients:
- 6 water
- 2 long grain white rice
- 1 lemon
- 1/2 salt
- 5 sweetened condensed milk
- 1 evaporated milk
- 1 cinnamon sticks
- 2 vanilla beans
- 2 raisins
- 3/4 sugar
- 2 ground cinnamon
- 2 lemon zest
- cinnamon stick
Instructions:
1. Bring 2 cups water to boil in medium saucepan.
2. Remove from heat.
3. Add rice; let stand 15 minutes.
4. Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
5. Bring 4 cups water to boil in large saucepan.
6. Add rice, lemon peel strips, and salt and return to boil.
7. Reduce heat to low cover and simmer until rice is almost tender, about 10 minutes.
8. Drain and discard lemon peel.
9. Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in large saucepan.
10. Scrape in seeds from vanilla beans; add beans.
11. Bring to a boil.
12. Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups (45-50 minutes).
13. Remove vanilla beans and cinnamon sticks.
14. Stir in rice, raisins and sugar.
15. Continue to cook on low; stirring until raisins are plump and flavors blend, about 5 minutes.
16. Spoon pudding to bowls,.
17. Sprinkle with ground cinnamon and grated lemon peel.
18. Garnish with cinnamon sticks, if desired.
Title: Quick and Easy Pumpkin Cake Cookies
Ingredients:
- 1 pumpkin
- 1 chocolate chips
- 1
Instructions:
1. Heat oven to 375 degrees.
2. Mix dry cake mix, pumpkin and chocolate chips together in mixing bowl.
3. Spoon batter in rounded drops onto baking sheet and bake 16-20 minutes The larger the spoonful, the longer it will take to cook. The cookies will be cake like.
4. This also makes a good bundt cake and since there is no oil or eggs like other cakes, it's lower in fat.
Title: Citrus Restaurant's Creme Brulee
Ingredients:
- 10 eggs
- 3/4 milk
- 1 vanilla
- 3/4 sugar
- 2 1/4 brown sugar
- 1/4
Instructions:
1. Mix egg yolks and 1/2 cup sugar until well combined and sugar has dissolved.
2. Add milk, whipping cream and vanilla and mix well.
3. Place 1 (9x13) glass baking dish or 6 (5 inch) fluted glass flan dishes in baking pan.
4. Pour mixture into baking dish or fill flan dishes 3/4 full with creme brulee mixture.
5. Place in oven and fill baking sheet 3/4 full with hot water.
6. Bake at 350 degrees 30 to 40 minutes or until knife inserted near center comes out clean.
7. Remove dishes from hot water bath and set aside to cool.
8. Combine remaining 1/4 cup sugar and brown sugar.
9. Sprinkle top of each serving evenly with combined sugars.
10. Caramelize with torch.
11. If torch is not available, place creme brulee in refrigerator until chilled.
12. When ready to serve, place sugar-coated creme in preheated broiler 5 minutes to brown, being careful not to scorch.
13. 6 servings.
Title: Toffee Apple Cake
Ingredients:
- 2 self-raising flour
- 1 baking powder
- 900 pie apples
- 1 sugar
- 1 milk
- 1 butter
- 2 salt
- 2 eggs
- 1 cinnamon
- 1/2 raisins
- 4 butter
- 4
Instructions:
1. Cream together the butter and sugar, add the egg, milk and dry ingredients.
2. Butter or spray a pie dish and spread half the cake mixture in the dish.
3. Layer the pie apple over the cake mix.
4. Sprinkle with cinnamon and raisins and spread rest of cake mix over the top.
5. Bake at 180 C for 45 minutes.
6. In the mean time, boil together the syrup and butter until toffee coloured and thickened.
7. Pour over hot pie, and serve hot or cold.
Title: Holy Cow Cake
Ingredients:
- 1 eggs
- 3 Cool Whip
- 1/2
- 2
- 1
- 8
- 1
Instructions:
1. Follow directions on cake mix box and bake in a 9 x 13 inch pan.
2. After cake has cooled, punch 25-30 holes in it with a straw all the way to the bottom.
3. Pour condensed milk on top of cake.
4. Squeeze ½ of caramel on top of cake.
5. Sprinkle with chopped Hershey bars.
6. Spread cool whip on top and refrigerate before serving.
Title: Walnut Thumbprints
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 egg
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 walnuts
- 1/2 brown sugar
- 1/4 sour cream
Instructions:
1. In mixing bowl, cream the butter and brown sugar. Beat in egg & vanilla.
2. Combine dry ingredients; gradually add to the creamed mixture.
3. Refrigerate for 30 minutes.
4. Roll into 1-inch balls.
5. Place 2-inches apart on greased baking sheets.
6. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
7. Combine filling ingredients.
8. Spoon about 1 teaspoonful into each cookie.
9. Bake at 350 degrees for 11 to 13 minutes or until lightly browned.
10. Cool for 5 minutes before removing to wire racks.
Title: Spring Compote
Ingredients:
- 3/4 sugar
- 1 cinnamon stick
- 1 vanilla bean
- 2 rhubarb
- 1/2 prune
- 3 oranges
- 1 fresh raspberry
- fresh mint leaves
Instructions:
1. Place 2 cups of water and the sugar, cinnamon, and vanilla bean in a medium, nonreactive saucepan and bring to a boil.
2. Add the rhubarb and prunes and simmer over low heat until the rhubarb is just tender, 7-10 minutes. Don't allow it to get too soft - it will "cook" further while macerating.
3. Using a slotted spoon, remove the rhubarb and prunes and transfer to a large attractive serving bowl.
4. Slice the oranges into thin rounds (if they break apart into little sections after you slice them, that's perfectly fine), and add them, along with the raspberries, to the bowl.
5. Boil the syrup remaining in the saucepan over moderately high heat until reduced by about half.
6. Remove the cinnamon and vanilla bean (you can dry the bean and save it for another use, like burying it in a bowl of sugar to prepare vanilla sugar) and pour the hot syrup over the fruit.
7. Stir well. Let the fruit cool to room temperature, then cover and refrigerate for several hours.
8. Garnish the compote, if you'd like, with fresh mint leaves.
Title: Awesome Whipped Cream Frosting
Ingredients:
- 1 heavy whipping cream
- 2 -4 Jello gelatin
Instructions:
1. Make sure o have a cold bowl and beaters. Combine whipping cream and jello in to bowl. Beat until desired consistency. Serve or store in the fridge.
2. If you have trouble with some graininess from the jello, combine jello and cream and let sit for a few minutes in the fridge. Then beat as usual.
Title: No Bake Fruitcake
Ingredients:
- 1 butter
- 48 marshmallows
- 1 graham cracker
- 1 dates
- 1
- 1/4
- 2
- 1/2
Instructions:
1. Melt the butter and the marshmallows together over low heat.
2. Mix in the rest of the ingredients and then press into a mold.
3. Store in the refrigerator until ready to serve.
Title: Donna's Chinese Chews
Ingredients:
- 3/4 flour
- 1 sugar
- 1 dates
- 1/4 salt
- 2 eggs
- 1 sugar
Instructions:
1. Mix flour, sugar, dates, salt and nuts together. Add 2 eggs and mix throughly. Spread into an 8x8 inch greased pan.
2. Bake at 325* for 40 minute
3. When cooled make into balls and roll in sugar.
Title: Rhubarb Dessert
Ingredients:
- 1 rhubarb
- 3 sugar
- 1 1/2 strawberry Jell-O gelatin dessert
- 1
Instructions:
1. Mix cake mix according to package directions.
2. Put into a greased 9 x 13 inch pan.
3. Mix the rhubarb, sugar,& jello together.
4. Spoon onto cake mix.
5. Bake according package directions.