lumicero/recipes-ing2inst huggingface dataset:
Title: County Fair Funnel Cakes
Ingredients:
- 2 eggs
- 1 1/2 all-purpose flour
- 2 baking powder
- 1 salt
- 1/2 canola oil
- 2 confectioners' sugar
- 1/2
Instructions:
1. Combine the eggs and the milk in a mixing bowl.
2. Sift together the flour, baking powder and salt.
3. Add the dry ingredients to the egg blend, and beat with an electric mixer until you have a smooth batter.
4. Test the mixture and see if it flows easily through a clean plastic funnel. If it's too thick, beat in a little milk. If it's too thin, add a little sifted flour.
5. In an 8-inch skillet, heat the canola oil to 360-degrees F.
6. Covering the bottom opening of the funnel with a finger, pour in at least 1/2 cup of batter into the top of the funnel. A partner will be very helpful.
7. Remove finger and release batter into the hot oil, moving the funnel in a spiral as you do so. Fry the funnel cake until golden brown, about three minutes. Use a wide spatula and some tongs to carefully turn the funnel cakes in the hot oil and fry the second side for about 1 minute.
8. Drain on paper towels and sprinkle with confectioner's sugar.
9. Serve the funnel cakes hot, with syrup if you wish.
Title: Nestles Fudge Frosting
Ingredients:
- 1/3 milk
- 1/4 butter
- 6 chocolate chips
- 1 vanilla
- 2 1/4 confectioners' sugar
Instructions:
1. combine milk and butter
2. bring JUST to the boil.
3. remove from heat.
4. add chips.
5. vanilla
6. stir just until thick enough to spread
7. enough for 9 inch cake.
Title: Black Walnut Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 1/2 vanilla extract
- 1 3/4 cake flour
- 2 baking powder
- 1/2 black walnut
- 1/2 milk
- 3
Instructions:
1. Preheat oven and line two 8" layer cake pans with waxed paper.
2. Sprinkle a small amount of the flour over the nuts, mixing thoroughly.
3. Sift dry ingredients together.
4. Cream butter until soft; add sugar gradually, creaming until fluffy.
5. Add vanilla and mix well.
6. Add remaining flour mixture to creamed mixture alternatively with the milk.
7. Beat hard for about two minutes.
8. Fold in nuts and beaten egg whites and pour into prepared pans.
9. Bake for about 25 minutes or until cake tests done.
10. Set on a cake rack to cool completely (it should be almost cold before removing from pan).
Title: White Chocolate Christmas Torte
Ingredients:
- 1 1/2 butter
- 3/4 water
- 4 buttermilk
- 1 1/2 eggs
- 4 vanilla extract
- 1 flour
- 1/4 pecans
- 3 1/2 sugar
- 1 baking soda
- 2 1/4 cream cheese
- 1 1/2 cream cheese
- 4 butter
- 8 vanilla extract
- 3 confectioners' sugar
- 1/2
- 1
- 1/4
- 6
- 1
Instructions:
1. In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts.
2. In a small bowl, combine 1/2 cup flour and pecans. In a large mixing bowl, combine the sugar, baking soda and remaining flour. Gradually beat in the butter mixture. Stir in the flour mixture.
3. Pour into three greased and floured 9-in round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
4. For frosting, in a small saucepan, melt white chocolate over very low heat. Cool for 10 minutes, stirring occasionaly. In a large mixing bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth.
5. To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte.
Title: Classic Cheesecake
Ingredients:
- 1 1/2 graham cracker crumbs
- 2 granulated sugar
- 6 unsalted butter
- 1 cream cheese
- 1/4 granulated sugar
- 1 vanilla extract
- 1 heavy whipping cream
Instructions:
1. Graham Cracker Crust:
2. In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter.
3. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.).
4. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.
5. Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
6. Add the sugar and beat until light and fluffy.
7. Scrape down the sides of the bowl and beat in the vanilla extract.
8. In a clean bowl, beat the whipping cream until soft peaks form.
9. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for about an hour and then spread the cherry pie filling over the filling.
10. Return to the refrigerator to chill for several hours, or even overnight.
Title: Caramel Sauce
Ingredients:
- 1 white sugar
- 1 light corn syrup
- 1/4 water
- 1/2 heavy cream
- 2 unsalted butter
- 1/2 sea salt
- 1 pure vanilla extract
Instructions:
1. In a heavy bottom saucepan (5 cup pan or larger), stir together the sugar, corn syrup and water. Let the water soak into the sugar until completely moist.
2. Heat, stirring constantly, until sugar dissolves and mixture is bubbling.
3. Stop stirring and allow mixture to boil undisturbed until it turns a deep amber color (about the color of an amber beer).
4. Once you have achieved the desired color, immediately remove mixture from heat. Slowly add in your warmed heavy cream.
5. Use a wooden spoon or rubber spatula and begin to slowly stir the mixture until smooth. Make sure to scrape the thicker parts at the bottom and mix in so you get a nice smooth consistency. If you begin to get lumps, put mixture back on stove and heat for a moment. Remove and re-stir. When mixture is complete add in Vanilla and Salt.
6. NOTES: Will keep at room temperature for up to 3 days. Will keep when refrigerated for about 3 weeks. TO REHEAT- Place in microwave and heat for 30 to 40 seconds. Stir well and serve.
Title: Passover Pecan Bars
Ingredients:
- 1 matzo meal
- 1/2 matzo meal
- 1 brown sugar
- 1/4 pecans
- 1/2 ground cinnamon
- 1/4 salt
- 6 unsalted butter
- 1 unsalted margarine
- 1 1/3 brown sugar
- 1/2 maple syrup
- 2 unsalted butter
- 1 unsalted margarine
- 1 vanilla extract
- 1/8 fresh lemon juice
- 5 salt
- 1 egg
- 1/3 sweetened flaked coconut
- 2 pecans
Instructions:
1. Preheat oven to 350ºF.
2. PREPARE CRUST:.
3. Lightly spoon matzo cake meal and matzo meal into dry measuring cups, and level with a knife.
4. Combine matzo cake meal, matzo meal, and next 4 ingredients(cake meal throguh salt) stirring with a whisk; cut in 6 tablespoons butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
5. Add 1 egg white, stirring until just moist; press into bottom of a 13x9" baking pan coated with cooking spray.
6. Bake for 20 minutes or until edges begin to brown; cool 15 minutes.
7. PREPARE FILLING:.
8. Combine 1-1/3 cups brown sugar and next 7 ingredients(brown sugar through 1 large egg) in medium bowl, stirring well with a whisk.
9. Stir in coconut and pecans.
10. Pour over prepared crust.
11. Bake for 30 minutes or until set.
12. Cool to room temperature.
13. Cover and chill at least 1 hour.
14. Cut into bars.
Title: Baked Tapioca Pudding
Ingredients:
- 2 sago
- 1 sago
- 1/4 sugar
- 1 coconut milk
- 1/2 milk
- 2 cornstarch
- 2 1/2 butter
- 1
- 1/2
Instructions:
1. preheat oven to 350 degrees F.
2. cook sago until transparent, combine with sugar, butter, and mix well. remove from fire.
3. combine cornstarch, custard powder, and coconut milk in mixing bowl, add in milk and mix well. add sago, cook over slow fire till well mixed.
4. add egg yolk to the mixture and mix well.
5. put mixture in glass bowl and bake for 15-20 minutes.
Title: Panettone Bread Pudding With Vanilla Cream Sauce
Ingredients:
- 4 butter
- 1 brown sugar
- 4 eggs
- 1 1/2 milk
- 1 1/2 vanilla
- 1 ground cinnamon
- 1 pecans
- 1/2 sugar
- 1/2 flour
- 2 butter
- 1 vanilla
- 2
- 1/2
- 1
Instructions:
1. Bread Pudding:.
2. Preheat oven to 350 degrees.
3. Microwave butter in a small bowl until melted, about 1 minute. Add brown sugar and set aside.
4. Combine eggs, milk,,vanilla and cinnamon in a large mixing bowl.
5. Slice bread into 1 inch cubes and add to egg batter, mixing gently until all bread is soaking in batter.
6. Spray a 9 inch square baking dish with vegetable spray. Transfer bread-egg batter into baking dish.
7. Top with butter and brown sugar mixture; sprinkle with carmel bits and pecans.
8. Bake, covered, for 1 hour or until golden and bubbly.
9. Vanilla Cream Sauce:.
10. Whisk whipping cream, sugar and flour in a small saucepan.
11. Add butter and cook, stirring constantly over medium heat, until butter is melted and mixture begins to boil.
12. Continue cooking and stirring for 3 minutes or until mixture is slightly thickened.
13. Remove from heat and stir in vanilla.
14. Spoon over individual portions of bread pudding and serve warm or at room temperature.
Title: Easy Fruit Salad
Ingredients:
- 1 crushed pineapple
- 1 pineapple tidbits
- 2 mandarin oranges
- 1 strawberry
- 1 grapes
- 2 Cool Whip
- 1 sour cream
- 1 vanilla instant pudding mix
- 2
Instructions:
1. Whisk together cool whip, pudding mix and sour cream.
2. Add all canned fruits-stir gently.
3. Lastly mix in fresh fruits. May use more or less fresh fruits depending on desired consistency.
4. Chill a couple hours in refrigerator.
Title: Muhallebi (Cypriot Rice Powder Pudding)
Ingredients:
- 4 milk
- 1/4 sugar
- 2 sugar
- 1 -2
- 1/2
Instructions:
1. In a basin or a large bowl, mix rice powder into a paste with a little milk taken from the 4 cups.
2. Heat remaining milk to almost boiling point and pour onto the rice paste, stirring well.
3. Return the mix to the saucepan and add orange blossom flower water and bring to boil over gentle heat while ***stirring continuously***.
4. Once the mixture starts bubbling, reduce the heat and continue stirring continuously for another 5-10 minutes more. The continuous stirring makes sure it doesn't lump.
5. Add sugar and keep stirring until it dissolves completely.
6. If the mixture becomes too thick dilute with a little milk or water.
7. Pour the creamy mixture into small bowls (or a one large shallow dish approximately 1-1 and ½” deep.
8. Decorate the pudding top with pistachios and almonds if desired.
9. Helpful Hints.
10. Add sugar after the rice powder mixture has been stirred, boiled and thickened for at least 10 minutes.
11. At the end, you may wish to place the saucepan in cold water and beat the mixture for a few minutes before pouring into small dishes.
Title: The Perfect Shortcrust Pastry
Ingredients:
- 2 1/4 unbleached all-purpose flour
- 1/4 salt
- 3/4 unsalted butter
- 6
Instructions:
1. In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form two discs.
2. Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
3. Roll out the dough on a floured work surface or between two sheets of parchment paper in a 3 to 4-mm (1/8-inch) thick sheet. Use the dough to make a 2-crust pie or line two 23 to 25-cm (9 to 10-inch) pie plates.
Title: Limoncello and Hazelnut Tiramisu
Ingredients:
- 1/2 lemon juice
- 1/4 water
- 2 sugar
- 1/3 sugar
- 1 1/2 sugar
- 2 mascarpone cheese
- 1/4 ladyfingers
- 16 hazelnuts
- 1/2 lemon zest
- 24 -30
- 1 1/4
Instructions:
1. *If using lemon oil, use sparingly. Too much will cause bitterness.
2. In a small saucepan, combine lemon juice, limoncello, water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool completely.
3. Whip the cream in a large bowl until foamy. Add 2 tablespoons of the sugar and 1/8 teaspoons lemon oil (or lemon extract).
4. What you're going for here is just a hint of lemon in the mixture. Don't overpower it. The main lemon flavor comes from the lemon/limoncello and zest.
5. Continue to whip until the cream holds soft peaks. In another bowl, cream together remaining sugar, mascarpone cheese and 1/8 teaspoons lemon oil (or extract) for 30 seconds or til smooth and fluffy. Cut 1/4 of the cream into the mascarpone. Using a rubber spatula, fold in the remaining whipped cream. Set aside.
6. Line a 10x5 loaf pan with plastic wrap, overlapping the sides. Place the limoncello liqueur in a small shallow bowl. Dip 7 to 8 ladyfingers in liqueur and lay side by side in bottom of loaf pan. Spoon any remaining liqueur over the dipped cookies. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 of the hazelnuts. Top with lemon zest.
7. Place the lemon syrup in a small shallow bowl. Dip 7 to 8 of the ladyfinger cookies in the syrup and place on top of the hazelnuts, pressing down slightly. Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3 hazelnuts and lemon zest. Dip remaining cookies in remaining syrup and place on top. Spread with remaining mascarpone and top with remaining hazelnuts and lemon zest.
8. Cover entire pan with overlapping plastic wrap and refrigerate for at least 6 hours or preferably overnight. Remove the tiramisu from the refrigerator for 1 hour before serving.
9. Can also be successfully frozen. Wrap entire loaf pan tightly with additional plastic wrap. Freeze til firm. When frozen, remove from freezer,, unwrap and slice into individual portions. Wrap each slice with plastic wrap and place in freezer bag. Return to freezer. To serve, defrost individual portions in refrigerator til no longer solid but still firm. Drizzle with additional limoncello, if desired.
Title: Cherry-Walnut Balls
Ingredients:
- 1/4 maraschino cherry
- 1 butter
- 1/2 powdered sugar
- 1/2 vanilla
- 1/2 all-purpose flour
- 2 walnuts
- 3/4 powdered sugar
Instructions:
1. Preheat oven to 325°F
2. Drain maraschino cherries on paper towels; pat dry to remove any excess liquid.
3. Set cherries aside.
4. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
5. Beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally.
6. Beat in as much flour as you can with the mixer.
7. Stir in any remaining flour, nuts, and cherries with a wooden spoon.
8. Shape dough into 1-inch balls.
9. Place 2 inches apart on ungreased cookie sheets.
10. Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown.
11. Cool 5 minutes on cookie sheets on wire racks.
12. Roll warm cookies in powdered sugar to coat and transfer cookies to wire racks and cool completely.
13. If desired, roll cooled cookies in additional powdered sugar before serving. Makes about 48 balls.
14. *NOTE: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 325F oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.
15. TO STORE: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
Title: Apricot Rice Custard
Ingredients:
- 1 long grain rice
- 3 milk
- 1/2 sugar
- 1/2 salt
- 2 eggs
- 1/2 vanilla extract
- 1/4 ground cinnamon
- 1 crushed pineapple
- 1 brown sugar
- 1 lemon juice
- 1/3 cornstarch
- 2
- 1
Instructions:
1. In a large saucepan, cook rice according to package direction. Stir in milk, sugar, and salt. Bring to a boil and reduce heat to low. Stir a 1/2 cup of the hot mixture slowly into the eggs; return all back to the pan. Cook and stir for 15 minutes or until mixture coats a spoon (do NOT boil).
2. Remove from heat. Stir in extracts and cinnamon.
3. For sauce, drain apricot syrup into a saucepan. Chop the apricots and add to syrup. stir in remaining sauce ingredients. Bring to a boil; boil for 2 minutes, stirring occasionally.
4. Serve sauce and custard warm or chilled.
Title: Schaum Torte - Seafoam Cake
Ingredients:
- 6 sugar
- 2 baking powder
- 1/2 salt
- 1/4 vinegar
- 1 vanilla extract
- 1 fresh strawberries
- raspberries
Instructions:
1. Butter a 9-inch spring form pan, and place into a warm oven to evenly coat entire surface; cool (can be refrigerated to cool down).
2. Beat room temperature eggs and salt for 15 minutes using high speed of mixer, or until very stiff.
3. Gradually add sugar and when all is added, beat at high speed for another 15 minutes, or until mixture retains its shape.
4. Add vanilla, vinegar, and baking powder.
5. Mix well, and pour into spring form.
6. Bake 1 hour at 250 degrees F.
7. When the cake has cooled, slice off the crusty top and put unsweetened fruit (strawberries or raspberries) along with sweetened whipped cream and replace crust as carefully as you can.
Title: Oaty Banana Mini Muffins (Oamc)
Ingredients:
- 8 all-purpose flour
- 3 porridge oats
- 2 baking powder
- 3 eggs
- 6 bananas
- 1
- 2
Instructions:
1. Preheat the oven to 350°F Line a mini muffin tray with 24 cases.
2. Place the flour, oats and baking powder into a bowl. In a separate bowl, beat the eggs, sugar and oil together until pale and fluffy. Fold into the dry ingredients with the bananas.
3. Spoon into the muffin cases and sprinkle with the remaining oats. Bake for 15 minutes until risen and golden. Cool and serve.
Title: Cinnamon Roll Cookies
Ingredients:
- 1 1/4 sugar
- 3/4 butter
- 1 egg
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1 baking soda
- 1/4 salt
- 2 sugar
- 2 pecans
- 1 ground cinnamon
Instructions:
1. Beat together sugar and butter until creamy.
2. Add egg and vanilla.
3. In a separate bowl, combine flour, baking soda, and salt. Gradually add to sugar/butter mixture.
4. Cover and refrigerate for one hour.
5. On a lightly floured surface, roll dough into a rectangle, 18″ x 10″.
6. Combine all filling ingredients in a small bowl. Sprinkle over cookie dough and press down gently.
7. Beginning with the long side, roll up dough jelly-roll fashion. Place seam side down and cover with heavy-duty plastic wrap and/or parchment paper.
8. Refrigerate 2 hours or overnight.
9. Preheat oven to 350 degrees.
10. Cut dough into 1/2-inch slices. On a sprayed/greased/lined baking sheet, place dough slices about 3 to 4 inches apart.
11. Bake for 9 to 11 minutes or until lightly browned.
12. Cool slightly on baking sheets, then place on wire racks to cool completely.
Title: Lemon Poppy Seed Cake
Ingredients:
- 1 eggs
- 3/4 poppy seed
- 3/4
- 4
- 1/4
Instructions:
1. Mix above ingredients together until smooth.
2. Bake in a loaf pan or Bundt pan 45 minutes at 350°F.
3. Cool 5 minutes.
4. Remove from pan and glaze with mixture of 5 tablespoons lemon juice and 1/2 cup sugar.
5. jen.
Title: My Favorite Chocolate Chip Cake
Ingredients:
- 4 eggs
- 1 warm water
- 1/2 sour cream
- 1/2 instant chocolate pudding mix
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Beat eggs in a large bowl. Add cake mix, oil, water, and sour cream. Mix well.
3. Stir in pudding mix and chocolate chips.
4. Pour into a greased bundt pan or 2 greased loaf pans. Bake at 350 degrees for 45-50 minutes.
Title: Ila's Pumpkin Bread Pudding
Ingredients:
- 1 egg
- 3 milk
- 1 1/2 sugar
- 2/3 canned pumpkin puree
- 3/4 vanilla extract
- 1 salt
- 1/2 cinnamon
- 1/4 ground cloves
- 1/4 brown sugar
- 3 1/2
- 6
- 2 -3
Instructions:
1. Whisk the eggs and yolks in large mixing bowl; whisk in the light cream or milk, sugar, pumpkin puree, vanilla extract, salt and spices. Add the bread cubes and toss to dampen. Set aside for 15 minutes.
2. Butter six 1-cup custard cups or oven proof baking dishes. Divide the batter evenly among them, sprinkle with chocolate chips, then spread 1-2 tsps brown sugar over each.
3. Place the cups in a shallow baking pan and pour hot water into the pan until it is halfway up the sides of the cups.
4. Bake for 40 minutes at 350 degrees. When done, the puddings will be puffy and golden brown on top and soft in the center, but with no uncooked custard visible. Transfer the cups to a cooling rack and cool for 15-20 minutes. Serve warm with a dollop of whipped cream.
Title: Lemon Meringue Pie
Ingredients:
- 1/4 cornstarch
- 3 flour
- 1 3/4 sugar
- 1/4 salt
- 2 water
- 4 lemon juice
- 1/2 lemon peel
- 1 butter
- 1 cream of tartar
- 4 sugar
- 1/4
- 1/3
Instructions:
1. Make lemon filling: In a medium saucepan, combine cornstarch, flour, 1 3/4 cups sugar and the salt, mixing well. Gradually add 2 cups water, stirring until smooth.
2. Over medium heat, bring to boiling, stirring occasionally; boil 1 minute.
3. Remove from heat. Quickly stir some hot mixture into egg yolks. Return eggs to hot mixture; stir to blend.
4. Return to heat; cook over low heat 5 minutes, stirring occasionally.
5. Remove from heat. Stir in lemon juice, lemon peel and butter.
6. Pour into 9-inch baked pie shell.
7. Preheat oven to 400*F.
8. Make meringue: In medium bowl, with mixer at medium speed, beat egg whites with cream of tartar until frothy.
9. Gradually beat in sugar, 2 tablespoons at a time, beating after each addition. Then beat at high speed until stiff peaks form when beater is slowly raised.
10. Spread over lemon filling, carefully sealing to edge of the crust and swirling top decoratively.
11. Bake 7 to 9 minutes, or until the meringue is golden-brown. Let pie cool completely on wire rack 2 1/2 to 3 hours.
Title: Cranberry-Apple Pie
Ingredients:
- 1 half-and-half cream
- 2 sugar
- 6 cooking apples
- 1 cranberry sauce
- 1/2 brown sugar
- 1/3 all-purpose flour
- 1 - 1 1/2 cinnamon
- 1/4 nutmeg
- 1/2 walnuts
- pecans
Instructions:
1. Set oven to 350 degrees F (set oven rack to lowest position).
2. Line the bottom of a 9-inch deep-dish pie plate with prepared pastry.
3. In a medium bowl combine the apples with whole cranberry sauce.
4. In a small bowl combine the brown sugar with flour, cinnamon and nutmeg.
5. Add the apple mixture; mix until completely combined.
6. Mix in nuts (if using).
7. Transfer to the crust-lined pie plate.
8. Cover with remaining pastry then crimp the edges.
9. Cut 2-3 slits in the top of the pastry.
10. Lightly brush whipping cream evenly over the pastry then sprinkle sugar over the top.
11. Place the pie onto a baking sheet to prevent any spills.
12. Bake for about 1 hour or until the crust is golden brown and the filling is bubbly.
13. CRUMB TOPPING:
14. 1/2 cup all-purpose flour PLUS 2 tablespoons all-purpose flour/ 1/2 cup light brown, packed/ 1/3 cup white sugar/ 1 teaspoon cinnamon/ 1/2 cup cold butter cut into small cubes.
15. In a bowl combine the flour with both sugars and cinnamon, add in the butter, using fingers mix until it resembles coarse meal.
16. Sprinkle the mixture over the top of the filling then using hands press/pack down firmly (omit the whipping and 2 teaspoons sugar).
Title: Steamed Palm Sugar Custards
Ingredients:
- 3 milk
- 1/3 palm sugar
- 1 star anise
- 1 cinnamon stick
- 2 eggs
Instructions:
1. Place milk, sugar, star anise and cinnamon in a saucepan over low heat for 5 minutes.
2. Strain mixture and place in a bowl.
3. Beat eggs lightly and whisk into milk mixture.
4. Pour mixture into 6-8 CHINESE tea cups and place tea cups in a steamer.
5. Place steamer over rapidly simmering water for 20 minutes or until custards are just set.
6. NOTE: Try not to open the lid of the steamer before 18 minutes.
7. Affects the texture of the custard.
8. Steam would be lost once the lid is opened before they are ready.
Title: Ritz Cracker Dessert
Ingredients:
- 6 sugar
- 2 baking powder
- 1 vanilla
- 2 pecans
- 58 cream cheese
- 1 1/2 pineapple
- 2
- 1
- 2
Instructions:
1. Beat egg whites until stiff.
2. Gradually add sugar.
3. Add rest of crust ingredients.
4. Mix well.
5. Press into 9 x 13 inch greased pan.
6. Bake at 350* for 25 minutes.
7. Mix prepared dream whip, cream cheese and pineapple.
8. Spread on cooled crust.
9. Chill.