lumicero/recipes-ing2inst huggingface dataset:
Title: Rum Orange Rice Pudding
Ingredients:
- 5 arborio rice
- 2/3 medium-grain white rice
- 1 vanilla bean
- 1/2 sugar
- 1 orange zest
Instructions:
1. In a heavy sauce pan, combine the milk and rice. Scrape the seeds from the bean and add both bean and seeds. Bring the milk to a boil.
2. Reduce the heat to medium and simmer, stirring frequently, until the rice is tender, about 25 minutes.
3. Stir in the sugar, and orange zest. Cook until the mixture thickens, about 10 minutes.
4. Discard the vanilla bean and spoon the rice pudding into bowls. Cover and refrigerate about 5 hours or up to a day ahead.
5. Serve with orange segments.
Title: Apple Pie With a Twist
Ingredients:
- 1 apples
- 7 -8 sugar
- 1 1/4 nutmeg
- 1/4 cinnamon
- 1 allspice
- 1/4 salt
- 1/4 vanilla extract
- 1 fresh lemon juice
- 1 butter
- 2 unbleached all-purpose flour
- 1/4
Instructions:
1. Preheat the oven to 350°F.
2. Cut the apple slices into halves or thirds; you're looking for apple pieces that are about 1-inch square.
3. Place the apples in a shallow, microwave-safe bowl and microwave them, uncovered, for 5 to 6 minutes, until they've softened but still retain a bit of “bite.”.
4. Remove them from the microwave, transfer the apples (leaving any juice in the bowl) to a medium mixing bowl, and stir in the sugar, spices, salt, vanilla, and lemon juice.
5. As you stir, the mixture will become syrupy. Add the butter and flour, and stir until everything is well blended.
6. Set it aside.
7. Pour filling into prepared crust.
8. Spoon the filling into the crust.
9. Roll the top crust into a 10-inch circle, and place it over the filling.
10. Fold the edge of the bottom crust up over the edge of the top crust, squeeze them together, and crimp nicely.
11. Cut a slit in the center of the crust, for steam to escape.
12. Place the pie pan on center rack and then place a cookie sheet on a lower rack (to catch any spills), and bake the pie for 30 minutes.
13. Gently place a sheet of aluminum foil atop the pie, covering its entire surface, and continue to bake for an additional 90 minutes, for a total of 2 hours, till the top crust is golden brown and the filing is bubbly.
14. Yes, that's right; the pie won't burn, because the filling insulates the bottom crust, and the top crust is protected by the foil.
15. Remove the pie from the oven, and allow it to cool for 1 1/2 to 2 hours before serving. If you cut into it too soon, the filling will be watery, and will ooze out.
16. Serve warm, with vanilla ice cream, if desired.
Title: Crock Pot Pudding Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 2 eggs
- 4 water
- 1
Instructions:
1. Spray crock pot bowl with non-stick spray.
2. In mixing bowl, combine dry cake mix, dry pudding mix, sour cream, eggs, water and oil; beat with mixer on medium speed 2 minutes.
3. Stir in chocolate chips.
4. Pour batter into crock pot bowl; cover and cook on low 4 to 7 hours (time depends on the power of your crock pot).
5. Center should be just set.
6. Finished cake will be very moist.
7. A toothpick inserted near center should come out with moist crumbs when done.
8. ENJOY!
Title: Angel Food Cake - Homemade
Ingredients:
- 1 cake flour
- 3/4 sugar
- 2 sugar
- 12 cream of tartar
- 1 1/2 salt
- 1/4 sugar
- 3/4 vanilla
- 1 1/2
- 1/2
Instructions:
1. Note: For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
2. DO NOT GREASE PAN.
3. I always use a two piece angelfood cake pan.
4. Heat oven to 375°.
5. Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside.
6. Combine the extracts in a small bowl; set aside.
7. Beat egg whites, cream of tartar and salt until it forms peaks.
8. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
9. If you have a mixing guard for your mixer bowl now would be a good time to attach it.
10. Beating on LOW, add flour mixture and extracts slowly.
11. Make sure you fold in the sides and bottom of your mixing bowl.
12. (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
13. Move a knife through batter to remove air pockets.
14. Bake 30-35 minutes or until top springs back when touched lightly with finger.
15. Invert pan onto a tin funnel to cool completely.
16. To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.
17. Then firmly spank the sides of your pan.
18. You could use a knife but this sometime tears the sides of the cake.
19. Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
20. No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
21. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).
Title: Chocolate Cranachan
Ingredients:
- 2 bittersweet chocolate
- 1 hazelnuts
- 1/3 golden brown sugar
- 1 oats
- 1 3/4 heavy whipping cream
- 1/3 creme fraiche
- 3 sour cream
- 1/3 sugar
Instructions:
1. Preheat oven to 350*F.
2. Mix chocolate, hazelnuts, and brown sugar in medium bowl.
3. Spread oats out on rimmed baking sheet.
4. Bake until golden brown, stirring occasionally, about 7 minutes.
5. Stir hot oats into chocolate mixture (Hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours.
6. Using electric mixer, beat whipping cream, creme fraiche, and sugar in large bowl until cream mixture holds peaks.
7. Fold in whiskey.
8. In each of six 10 to 12 ounce goblets, layer 1/4 cup cream mixture and 1/4 cup oat mixture; repeat layering.
9. Top each parfait with 1/4 cup cream mixture and sprinkle with oat mixture.
10. Cover and chill overnight.
Title: Exotic Fruits Cake
Ingredients:
- 350 butter
- 350 granulated sugar
- 3 honey
- 6 eggs
- 350 all-purpose flour
- 1 baking powder
- 500 sour cream
- 150 granulated sugar
- plums
- cognac
- kiwi
- strawberry
- pine nuts
Instructions:
1. Preheat oven to 300F/150C/Gas Mark 2.
2. Lightly oil a spring form pan; line bottom and sides with a double layer of parchment paper so that paper is a little bit above the edge of the pan and lightly oil.
3. For the cream, mix sour cream and sugar together; set to the side.
4. Mix butter, sugar and honey together until light and fluffy.
5. Mix in the eggs, one at a time, with 1 tablespoon of the flour.
6. Sift flour and baking powder together; add to batter.
7. Pour into prepared pan and make the surface level.
8. Bake 2.5 - 3 hours until golden, or until toothpick comes out clean.
9. Remove from pan, carefully remove paper and let cool on cooling rack.
10. Cut cooled cake into 3 layers, lightly sprinkle each with cognac and lay the thinly sliced pears, plums, or peaches on the top of two of the layers.
11. Spread a thin layer of the prepared sour cream mixture over the fruits.
12. Stack layers, with the fruitless one on top.
13. Decorate the top of the cake with the kiwis and strawberries, filling in spaces with fruit glaze.
14. Sprinkle pine nuts over the top in a decorative manner.
Title: Low-Cal Banana Muffins / Cupcakes
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1 salt
- 4 Splenda Sugar Blend for Baking
- 3/4 sugar
- 1/2 butter
- 1 banana
- 2/3 low-fat buttermilk
- 1/2 egg substitute
- 1 eggs
- 1 pure vanilla extract
- 1/4 cinnamon
Instructions:
1. Preheat oven to 350.
2. Line two 12-cup muffin tins with cupcake papers.
3. Sift the flour, baking powder, baking soda, salt and Benefiber, if using, into a large mixing bowl. Sift in the Splenda baking blend (or sugar). Add the softened butter and mashed banana. Using an electric mixer, beat on low for 2-3 minute or until somewhat blended.
4. Add the buttermilk (or sour milk), egg substitute, vanilla and cinnamon. Beat on high until well-blended. The batter will be thick and smooth. Fold in chocolate chips, if using.
5. Spoon the batter evenly into the cupcake liners, to about 2/3 full. Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Let cool before frosting, if you're going to do that.
6. Can be frozen for 1-2 months. Nuke on low power on a paper towel to reheat.
Title: Molten Flourless Chocolate Cupcakes - Michael Chiarello
Ingredients:
- 1/4 unsalted butter
- 1/2 heavy cream
- 1 chocolate
- 8 eggs
- 4 sugar
- 1 1/3 mayonnaise
- 1/2 cornstarch
- 1/2 cinnamon
- 1/2 sea salt
- 1/2 powdered sugar
Instructions:
1. Preheat the oven to 300 degree F.
2. Spray a standard 12 cup muffin pan with nonstick cooking spray. line the cups with paper liners and spray liner with cooking spray. Dust each mold with cocoa powder, tapping out the excess.
3. Combine the butter and cream in small saucepan over medium-high heat. Thinly shave 5 ounces of the chocolate with a large knife and put the chocolate into a medium heatproof bowl. When the cream mixture comes to a simmer, pour it over the chocolate and mix gently to incorporate the ingredients.
4. In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, and cinnamon just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until the homogeneous. Mixing too much will prevent the eggs from rising in the oven. Scoop about 1/4 cup of the batter into each mold (about 3/4 of the way up the sides). Bake just until a toothpick inserted in the center comes out clean, 40 to 45 minutes. While hot, add a chunk of remaining 3 ounces of chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Serve warm on a pedastal or platter, stacked two-high if possible in pyramid form. Dust with powdered sugar and serve.
Title: Pumpkin Bliss Cupcakes
Ingredients:
- 3 all-purpose flour
- 1 pumpkin pie spice
- 2 baking soda
- 1 salt
- 3 sugar
- 1 pumpkin puree
- 4 eggs
- 1 unsalted butter
- 3/4 Philadelphia Cream Cheese
- 4 confectioners' sugar
- 8
- 1
- 5
Instructions:
1. Preheat oven to 350°. Line the muffin pans with liners or spray them with baking spray. Sift together the flour, spice, baking soda and salt. In a large bowl, combine the sugar, pumpkin and eggs, and whisk until smooth. Whisk in the oil and the orange juice until the batter is smooth. Add the flour-spice mix to the pumpkin mixture and fold together until well incorporated, but do not overmix. Bake 20–25 minutes. Frost with cream cheese frosting.
2. Cream the butter and cream cheese together until light and fluffy. Add the vanilla and beat. Add 1 cup of sifted powdered sugar at a time and continue to beat frosting for about 5 minutes.
Title: Chocolate and Vanilla Oreo Pudding
Ingredients:
- 1 butter
- 0.5 milk
- 1/2 instant chocolate pudding mix
- 6 1/2 vanilla instant pudding mix
- 1 cream cheese
- 1 Cool Whip
- 2
- 1
Instructions:
1. Crush one bag of Oreos.
2. Place crushed Oreos, butter and 1/2 cup of milk in microwave-safe bowl.
3. Defrost for 2 minutes.
4. Mix with electric mixer of beaters for 3 minutes.
5. Press into bottom of 9 x 13 dish.
6. Freeze for 30 minutes.
7. Mix puddings separately. Follow package directions plus mix in 8 oz of cream cheese into each mix.
8. Chill each for at least 15 minutes.
9. When freezing and chilling is complete, layer vanilla pudding over Oreo crust.
10. Layer chocolate pudding over vanilla pudding.
11. Cover with cool whip.
12. Crush 1/3 - 1/2 of remaining Oreos. Sprinkle on top of cool whip.
13. Chill for 3 hours or overnight. You can also freeze if desired.
Title: Ultimate Orange Supreme Cake
Ingredients:
- 1 orange gelatin
- 1 orange, zest of
- 1 eggs
- 1
- 4
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine cake mix and orange jello in a large mixing bowl. Add 4 eggs, 1/2 Celsius oil, 1 Celsius orange soda, orange extract, and orange zest blend with an electric mixer until batter is well blended.
3. Pour into a bundt pan that has been sprayed with cooking spray. Bake 30-35 minutes in preheated oven or until cake is fully set. Remove from pan and cool completely on wire rack.
Title: Lotties Cookies
Ingredients:
- 8 butter
- 1 orange
- 1 plain flour
- 1 icing sugar
- 9 walnuts
- 4 1/2 white chocolate chips
- 3 1/2 filter coffee
- 3 1/2
- 2
Instructions:
1. Cream the butter; add egg yolk, orange juice, and orange rind.
2. Sift flour and icing sugar.
3. Gradually mix this into the butter mixture.
4. Mix in walnuts, white choolate chips, and filter coffee.
5. Place rolled balls of the mixture on a greased tray, well spaced out as they spread while baking.
6. Flatten lightly with a damp fork.
7. Bake 20 minutes at gas 3, or until colouring around the edges.
8. They will crisp as they cool.
Title: Minna Canth's Spice Cake
Ingredients:
- 2 eggs
- 200 sugar
- 400 all-purpose flour
- 600 baking soda
- 2 cinnamon
- 2 ground cloves
- 1 ground ginger
- 1 treacle
- 200 butter
- 4
Instructions:
1. Preheat oven to 175 C.
2. Grease and flour a 2 litre cake pan (I use a Bundt pan).
3. Whip eggs with sugar until light and fluffy.
4. Add the whipped cream to the egg mixture, mix to combine.
5. In a separate bowl, combine the flour with baking soda and the spices.
6. Add dry ingredient mixture alternately with the molasses, mixing well after each addition.
7. Finally, add the melted butter, mix to combine.
8. Pour the batter into the prepared pan and bake at 175 C for 30 minutes.
9. After the first 30 minutes, lower the oven temperature to 150 C and bake for further 20-30 minutes, or until cake tests done.
Title: Luscious Lemon Drizzle Cake
Ingredients:
- 2 eggs
- 175 sugar
- 150 butter
- 1 margarine
- 175 lemon, zest of
- 125 self-raising flour
- 1 milk
- 150 salt
- 50 icing sugar
- fresh lemon juice
Instructions:
1. Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a well-oiled 23 x 13 x 7.5cm (9 x 5 x 3in) loaf tin with baking parchment.
2. Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula. Take off the lid and drop spoonfuls of the soft butter or margarine on top of this mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.
3. Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in colour, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.
4. Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil.
5. Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
6. Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment.
7. Just before serving, sift a little more icing sugar on the top. Serve in generous slices.
Title: Christmas Muffins - Wholemeal.
Ingredients:
- 1 1/2 eggs
- 2 butter
- 2/3 milk
- 1/4 oats
- 1 whole wheat flour
- 1 1/2 bicarbonate of soda
- 1 baking powder
- 1 1/2 sugar
- 1 1/3
Instructions:
1. Combine wet ingredients (not cherries).
2. Mix dry ingredients together throughly.
3. Combine the wet and dry mixtures, and mix cherries through gently.
4. Place mixture into muffin tin.
5. Bake in an oven preheated to 180C (160C fan forced) for 25 minutes.
Title: Coconut Pecan Shortbread
Ingredients:
- 1/2 sweetened coconut
- 1/2 pecans
- 1 unsalted butter
- 1/2 sugar
- 1 vanilla
- 2 flour
- 1/2 salt
Instructions:
1. To toast the coconut and pecans: Place on separate baking pans and toast in a preheated 180 degree oven for 8-10 minutes, turning pans halfway through toasting, or until golden and fragrant. Finely chop in food processor.
2. In a large bowl, cream butter with electric mixer. Add sugar and mix until light and fluffy. Add vanilla, flour and salt. Mix until combined. With a wooden spoon, mix in the pecans and coconut just until combined. Form dough into a disk, wrap in plastic and refrigerate for at least 30 minutes until firm, or freeze for up to a month.
3. Butter 3 cookie sheets and preheat oven to 180 degrees.
4. On a clean, lightly floured surface, roll out dough to a 1/4 in thickness. Cut out as many cookies as possible and place on cookie sheets, 1 in apart. Try not to re-roll scraps too many times, as this will toughen the cookies.
5. Bake until golden brown, about 12-15 minutes, rotating baking sheets half-way through cooking.
Title: Sour Cream Date Cookies With Browned Butter Frosting
Ingredients:
- 2 flour
- 2 pitted dates
- 1/2 salt
- 1/2 baking soda
- 1 pumpkin pie spice
- 1/2 butter
- 1 brown sugar
- 1 egg
- 1 vanilla
- 1/2 sour cream
- 1/2 - 1 pecans
- 1/2 walnuts
- 1/4 real butter
- 1 half-and-half
- 3 -4 evaporated milk
- vanilla
- powdered sugar
Instructions:
1. Cream the butter and sugar together till fluffy. Add eggs, spice mix, baking soda and salt. Mix very well. Add 1 cup of the flour, mix well, then add all of the sour cream, then the other 1 cup of flour. Mix very well again, scraping sides and bottom of bowl. Stir in vanilla, nuts and chopped dates. Bake on greased cookie sheets at 375 degrees for 10 min approximately. You want them soft and moist. Do not overbake. Let cookies cool while making frosting.
2. Using a heavy bottom pan, melt the 1 stick of real butter. Let this simmer slowly on medium heat till it becomes nutty brown, and smells sort of like nuts. If it burns, you must start over. Nothing can save burnt butter!
3. When butter is browned, add the cream and let it bubble a min or so. Dump this mixture over 3 cups of powdered sugar in a bowl and stir with a whisk (or use electric mixer) till smooth. Add vanilla. You want this a soft consistency that will stick to the cookies, but not so soft it runs off the cookies. Add more sugar if necessary, or a bit more cream if necessary to achieve correct consistency. I use a scant teaspoon of frosting per cookie, but you may like less. I like my cookies with a hefty dose of frosting. Cookies are sweet by themselves, and you can omit frosting if you wish.
Title: Applesauce Cake With Butterscotch Meringue
Ingredients:
- 2 1/2 all-purpose flour
- 2 sugar
- 1 1/2 baking soda
- 1/4 baking powder
- 3/4 ground cinnamon
- 1/2 ground cloves
- 1 1/2 applesauce
- 1/2 water
- 1/2 shortening
- 2 eggs
- 1 raisins
- 1/2 brown sugar
- 2 lemon juice
- 1
- 1/2
Instructions:
1. Heat oven to 350.
2. Grease and flour oblong pan 13x9x2" or 2 round layer pans 8x9x1 1/2".
3. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly for 30 seconds.
4. Beat on high speed, scraping bowl occasionally for 3 minutes.
5. Pour into pans.
6. Bake until wooden toothpick inserted in center comes out clean (oblong 60 minutes, layers 50 to 55 minutes). Cool slightly before frosting.
7. Just before cake is removed from oven, beat egg whites until stiff and foamy.
8. Beat sugar and lemon juice gradually into egg whites until stiff.
9. Carefully spread over hot cake.
10. Sprinkle with nuts.
11. Bake in 400 degree oven until brown, 8 to 10 minutes.
Title: Praline Frosting #2
Ingredients:
- 1/4 pecans
- 1/2 milk
- 1/4 vanilla
- 1/2 powdered sugar
- 3 - 3 1/2
Instructions:
1. in small pan, combine crisco, and pecans -- cook over medium heat till crisco melts and them remove from heat.
2. blend in milk and vanilla, transfer to mixing bowl and add powdered sugar.1 cup at a time, beat at medium speed till desired consistency --
3. may not use all of the powdered sugar, juse your judgement -- .
Title: Glazed Coconut Pound Cake
Ingredients:
- 2 sugar
- 1 eggs
- 4 buttermilk
- 3 cake flour
- 1 salt
- 3 baking powder
- 1/2 baking soda
- 1/2 sugar
- 1/2 water
- 2 butter
- 1
- 2
- 1
- 3
Instructions:
1. Preheat oven to 325°F.
2. Cream sugar and Crisco.
3. Add eggs, 1 at a time, beating well after each.
4. Add Flavoring.
5. Sift dry ingredients together and add alternating with the milk--begin and end with the flour.
6. Bake in greased and floured tube pan for 1 hour and 20 minutes. You might want to start checking on this after 1 hour - sometimes my cake is finished about then.
7. When cake is almost finished, start making the glaze.
8. To make the Glaze: Put all ingredients for the glaze in pot and cook over medium heat.
9. Let mixture boil for 5 minutes. It will bubble so you will need to watch it carefully so it won't boil over onto your stove - trust me, you don't want that to happen.
10. When removed from the oven, pour glaze over the cake while it is still in the pan and let sit at least 8 hours or overnight.
11. To remove from the pan, place the cake in the oven at 250°F for 5 minutes or long enough to loosen to the sugar glaze surrounding the cake.
12. The cake should slide out of the tube pan easily - if it does not, put it back into the oven for a few more minutes and then try again.
Title: Papa's Pecan Tassies
Ingredients:
- 1 Splenda sugar substitute
- 1/2 cornstarch
- 2 eggs
- 1 egg substitute
- 3/4 water
- 1 vanilla
- 1/2 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. Unfold Piecrust.
3. Using a 2 1/2 inch biscuit cutter cut into 12 circles.
4. Press dough scrapes together and cut 8 more circles for a total of 20.
5. Pat pastry circles into MINIATURE MUFFIN CUPS.
6. Press to form tarts.
7. In a medium saucepan,combine SPLENDA, cornstarch, egg,and water.
8. Cook over medium heat until mixture thickens and starts to boil, stirring constantly.
9. Remove from heat.
10. Stir in vanilla and pecans.
11. Evenly spoon about 1-tablespoon mixture into each tart.
12. Bake 16 to 20 minutes.
13. Place muffin pans on a wire rack and cool 10 minutes.
14. Remove tassies from pans and continue cooling on wire rack.
15. Enjoy.
Title: Frosted Carrot Cake
Ingredients:
- 1 1/2 flour
- 1 1/3 sugar
- 1/2 applesauce
- 1/3 pecans
- 2 baking soda
- 1 salt
- 2 ground cinnamon
- 3 eggs
- 2 carrots
- 2 crushed pineapple
- 1 1/2 butter
- 2 low-fat cream cheese
- 8 powdered sugar
- 3 vanilla
- 2 carrot
Instructions:
1. Combine flour, sugar, coconut, pecans, baking soda, salt and cinnamon in a large bowl. Combine oil and eggs; stir well. Stir egg mixture, grated carrot and pineapple into flour mixture. Spoon batter into a 13x9 baking pan coated with cooking spray.
2. Bake at 350 degrees for 35 minutes.
3. To make frosting: Combine butter and cream cheese in a bowl; beat with mixer at medium speed until smooth. Beat in powdered sugar and vanilla until just smooth. Spread frosting over top of the cake. Garnish each serving with grated carrot.
4. Note: I subbed applesauce for coconut.
Title: Moms Sheet Apple Pie
Ingredients:
- 2 1/2 flour
- 1 salt
- 2 sugar
- 1 milk
- 2/3 sliced apples
- 1 sugar
- 14 tapioca
- 2 salt
- 3 lemon juice
- 1 cinnamon
- 1
- 1 1/2
Instructions:
1. For crust, mix dry ingredients and Crisco until it resembles small peas.
2. Add beaten egg and milk.
3. Roll out with flour 2 crusts (top and bottom) to fit a large cookie sheet.
4. Combine all filling ingredients.
5. Lay bottom crust in cookie sheet do not press down, and pour filling over crust.
6. Dot pie with margarine (approximately 1/4 cup).
7. Lay top crust over all. Cut edges to fit and do not crimp edges.
8. Brush top crust with egg white mixed with 1/4 cup milk. Do not make steam slits.
9. Bake at 350 degrees Fahrenheit.