lumicero/recipes-ing2inst huggingface dataset:
Title: Plum Cobbler With Buttermilk Crust
Ingredients:
- 8 plums
- 3/4 sugar
- 1 ground cinnamon
- 1 vanilla extract
- 1 flour
- 2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 buttermilk
- 4 unsalted butter
- vanilla ice cream
Instructions:
1. Preheat oven to 400. In a medium bowl, mix the plums, 1/4 c of sugar, cinnamon and vanilla until combined. Spoon into a 1 1/2 - 2 quart ceramic or glass baking dish. Set aside.
2. In another bowl, whisk together the flour, baking powder, baking soda, salt and 1/2 c sugar. Add the buttermilk and melted butter, and mix until just combined, being careful not to overmix.
3. Using a large spoon, dollop the batter onto the plums. (Don't worry about covering the entire surface - the batter will spread when it bakes.)
4. Bake for 25 to 35 minutes or until the cobbler topping is golden and set. Remove from the oven, and immediately sprinkle the top with 1 teaspoons sugar. Serve warm, topped with a scoop of vanilla ice cream, if desired.
Title: Chocolate Cupcakes
Ingredients:
- 150 sweet butter
- 1/2 salted butter
- 150 salt
- 35 water
- 170 cocoa powder
- 2 cake flour
- 150 baking powder
- 2 sugar
- 1 eggs
- vanilla extract
Instructions:
1. Preheat the oven to 180 degrees Celcius. Line 12 muffin or cupcake tins with paper cups.
2. Combine butter, salt (if using) and water in a small saucepan until butter has melted and mixture is about to boil.
3. Whisk in cocoa until well combined. set aside to cool.
4. Sift flour, baking powder and sugar together into a bowl. Set aside.
5. Beat eggs and vanilla essence together and pour into the cooled cocoa mixture.
6. Mix into the dry ingredients until well combined.
7. Fill tins 1/2 to 2/3 full. Bake for 20-25 minutes, or until a toothpick comes out clean. :).
Title: Fudge Brownies (Kitchenaid Mixer)
Ingredients:
- 1 margarine
- 4 butter
- 2 sugar
- 1 vanilla
- 3 eggs
- 1 all-purpose flour
- 1/2 salt
- 1 walnuts
- pecans
Instructions:
1. Melt 1/2 cup margarine/butter and chocolate in small saucepan over low heat; set aside to cool.
2. Place remaining 1/2 cup margarine/butter, sugar and vanilla in mixer bowl.
3. Attach bowl and flat beater to mixer.
4. Turn to Speed 2 and mix about 30 seconds.
5. Turn to Speed 6 and beat about 2 minutes.
6. Turn to Speed 4.
7. Add eggs, one at a time, beating about 15 seconds after each addition.
8. Stop and scrape bowl.
9. Add cooled chocolate mixture.
10. Turn to Speed 2 and mix about 30 seconds.
11. Stop and scrape bowl.
12. Add all remaining ingredients (flour, salt, nuts).
13. Turn to Stir Speed and mix until well blended, about 30 seconds.
14. Pour into greased and floured 13x9x2-inch baking pan.
15. Bake at 350 degrees for 45 minutes.
16. Cool in pan on wire rack and cut.
Title: Ami's Zarda
Ingredients:
- 1 rice
- 4 water
- 1/2 raisins
- 1/2 cardamoms
- 1/2 sugar
- 8
- 1
- 6 -7
Instructions:
1. Take a coffee mug fill it with water and add almonds to it and then put it in the microwave for 2 min , this will make it easier for you to take the skin off , cut them length wise across. Keep aside.
2. Take another coffee mug, fill it with water and add raisins to it and place it in microwave for 1 minute Drain the water and keep aside.
3. For rice: Put 4 cups of water in a sauce pan, add 3 cardamoms (break them with the back of the knife to release the pods/seeds –Note, we want the whole thing in not just the pods) and food color, bring to boil, add the rice in.Keep the heat on high.
4. When rice is half way cooked turn the heat off and drain the water. Keep the rice aside. (In order to know if the rice is half cooked, with a spoon take three grains of rice and you will notice three lines in the middle of the grain; this means that the rice is half cooked.
5. In a separate sauce pan , heat the oil, break 5 cardamoms add them in, cook for few seconds, add little less than ½ cup of water (CAUTION: MAKE SURE YOU HAVE A LID NEAR BY BEFORE ADDING WATER) Cover the sauce pan with lid as soon as you add water. Then add sugar and stir around till it’s well dissolved, add raisins and rice and almonds inches Mix the rice so that it’s covered with the sugar syrup and the raisins and almonds are evenly distributed.
6. Keep the heat medium for 5 min or till all the liquid in the rice is gone. Add 2 teaspoon of oil on the top of rice for a little gloss. Now, cover the top of sauce pan with a foil paper and put the lid on, place the pan on a tawa (the one you make Indian pita bread on ) and cook it on a lower heat for 5 minute Reduce the heat further to the lowest for another 6-7min. AND you are DONE!
7. This can be served hot or at room temperature. Some people like it with some Crème fraîche -- but I like to eat it as it is with some apple and cinnamon green tea. Yummy!
Title: White Chocolate Kissed Gingerbread Cookies
Ingredients:
- 3 flour
- 2 ginger
- 1 cinnamon
- 1 baking soda
- 1/4 nutmeg
- 1/4 salt
- 3/4 butter
- 3/4 brown sugar
- 1/2 molasses
- 1 egg
- 1/4 granulated sugar
- 60
Instructions:
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
3. Add molasses and egg; beat well.
4. Gradually beat in flour mixture on low speed until well mixed.
5. Chill 4 hours or overnight.
6. Preheat oven to 350°F
7. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
8. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely.
Title: Angel Food Cake
Ingredients:
- 12 eggs
- 1 1/2 powdered sugar
- 1 cake flour
- 1 1/2 all-purpose flour
- 1 cream of tartar
- 1 1/2 granulated sugar
- 1/2 vanilla extract
- 1/4 salt
Instructions:
1. About 30 minutes before making the cake, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the whites from the yolk. (Save the yolks for another recipe.) Transfer egg whites to a 2-cup measuring cup until there are 1 1/2 cups of egg whites.
2. Place the egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.
3. Move the oven rack to the lowest position; remove other oven rack. Heat the oven to 375°F In a medium bowl, mix the powdered sugar and flour; set aside.
4. Add the cream of tartar to the egg whites; beat with an electric mixer on medium speed until mixture looks foamy. On high speed, beat in the granulated sugar, 2 tablespoons at a time; add the vanilla, almond extract, and salt with the last addition of sugar. Continue beating until meringue is stiff and glossy. Do not underbeat.
5. Sprinkle the powdered sugar-flour mixture, 1/4 cup at a time, over the meringue; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side just until sugar-flour mixture disappears. When all sugar-flour mixture has been folded in, spoon the batter into an ungreased 10x4-inch angel food (tube) cake pan. Using a metal spatula or knife, gently cut through the batter, spreading batter gently against side of pan and tube, to break large air pockets.
6. Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool.
7. Remove pan from funnel. Loosen the cake by running a knife or long metal spatula between the cake and side of pan. Place a serving plate upside down on pan, then carefully run knife or long metal spatula between cake and pan bottom. Carefully remove bottom. To cut cake, use a long serrated knife in a sawing motion, or use an electric knife.
Title: Kid's Snacks-Banana Cream Pie!
Ingredients:
- 1 banana
- 1/4 graham cracker
- 2 -4 cinnamon
- 1/2 soymilk
- 1 artificial sweetener
- 1/2 vanilla extract
- cornstarch
Instructions:
1. Have your kids(or adults) tear up the banana into bite size pieces. Place on graham crackers, then add a dollop of whipped cream. If desired, sprinkle with a dash of cinnamon.
2. Place another graham cracker on top and then squish it down and enjoy! :).
3. To make vegan whipped cream:.
4. In a blender or food processor, blend all the ingredients well.
5. Chill for 1 hour before using. Makes about 1 cup.
Title: Rice Krispie Squares
Ingredients:
- 1/4 margarine
- 1 marshmallows
- 1/2 vanilla extract
- 6
Instructions:
1. In a large saucean over low heat, melt margarine. Add marshmallows; stir until melted and well blended. Remove from heat.
2. Stir in vanilla. Add cereal, stirring until coated.
3. Using a lightly buttered spatula, press into a buttered 13x9 baking pan. Cool. Cut into squares.
4. You can also use 5 cups miniature marshmallow for this recipe. For chewier squares, use 5 cups cereal.
5. MICROWAVE DIRECTIONS:
6. In a large microwaveable bowl, microwave margarine at HIGH 30-60 seconds or until melted. Add marshmallow, tossing to coat. Microwave at HIGH 1 -11/2 minutes or until smooth when stirred, stirring after 45 seconds. Follow directions as above.
Title: Crema Catalana (Catalan Burnt Cream)
Ingredients:
- 1 milk
- 1 vanilla bean
- 1 cinnamon stick
- 1 lemon, zest of
- 2 orange zest
- 8 caster sugar
- 1/2 cornflour
- 4 soft brown sugar
- 3
Instructions:
1. Place the milk, scraped vanilla bean, cinnamon stick and lemon and orange zests in a saucepan and bring to the boil. Simmer for 5 minutes, then strain and set aside.
2. Whisk the egg yolds with the caster sugar in a bowl for about 5 minutes, until pale and creamy. Add the cornflour and mix well. Slowly add the warm milk mixture to the egg and whisk continuously. Return to the saucepan and cook over low to medium heat, stirring constantly, for 5-10 minutes, or until the mixture is thick and creamy. Do not boil as it will curdle. Pour into six 1 cup ramekins and refrigerate for 6 hours or overnight.
3. When ready to serve, sprinkle evenly with brown sugar and grill for 3 minutes or until it caramelises.
Title: Butter Rum Cake
Ingredients:
- 1 water
- 1 margarine
- 1/4 butter
- 2 eggs
- 3 pecans
- 1/2 sugar
- 1/3 margarine
- 1/2 butter
- 2 water
- 1 -2 rum
- vanilla extract
Instructions:
1. Heat oven to 350.
2. Grease and flour a bundt pan.
3. In a large bowl, blend all cake ingredients except nuts until moistened.
4. Beat 2 minutes at highest speed; stir in nuts.
5. Pour batter into prepared pan.
6. Bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean.
7. In a small saucepan, heat sugar, margarine and water until mixture boils and sugar is melted.
8. Remove from heat; add rum extract.
9. Pour half of glaze around edges of cake.
10. Cool upright in pan 5 minutes; turn onto serving plate.
11. Using long tined fork, pierce top of cake.
12. Spoon remaining glaze over top.
13. Serve warm or cool.
Title: Strawberry Parfaits
Ingredients:
- 500 fresh strawberries
- 1/4 brown sugar
- 4 white sugar
- 1 yogurt
- 1/4 sour cream
- 1/4 strawberry
- mint sprig
Instructions:
1. In a medium bowl combine the strawberries, brown and white sugar. Mix well. Stand misture until the sugars dissolve and strawberries release their juices [about 20 minutes].
2. In a small bowl, combine yogurt, sour cream and orange rind.
3. spoon one third of the berry mixture into 4 parfait glasses, dividing equally. Top each with 2 tablespoons of the yogurt mixture. Repeat with another lay of berry mixture and yogurt mixture.
4. Spoon remining berry mixture over yogurt, dividing it evenly. Top each with 1 tablespoon of yogurt mixture. Decorate with whole berries and mint springs.
5. Serve immediately.
Title: Chocolate Tortillas With Fruit Filling
Ingredients:
- 1/2 flour
- 1/2 sugar
- 3 milk
- 1/4 olive oil
- 2 vanilla
- 1/4 salt
- 1 1/2 strawberry
- 1/4 raspberries
- blackberry
- blueberries
- kiwi
Instructions:
1. Beat all ingredients until smooth.
2. Cover and chill at least 2 hours, or overnight.
3. Heat a non-stick skillet over moderately high heat.
4. Pour in a little less than 1/4 cup of batter and tilt pan quickly to spread batter into an even circle.
5. Once the edges look dry (2 or 3 minutes), flip it and cook another minute or two on the other side.
6. Put the soft tortilla in a rack to firm up.
7. Fill with whatever fruit is fresh.
8. Alternatively, if you're feeling lazy, you could use a can pie filling of your choice and fill the tortillas up with that.
Title: Blueberry Coffee Cake a La James
Ingredients:
- 1 1/2 sour cream
- 1/2 butter
- 1 margarine
- 3 sugar
- 1 eggs
- 2 vanilla extract
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1/4 blueberries
- 1/4 sugar
- 2 brown sugar
- 1 all-purpose flour
- 1/2 butter
- 1/2 pecans
- cinnamon
- icing sugar
Instructions:
1. Preheat the oven to 350°F Grease a bundt cake pan and set aside.
2. In a large bowl, cream the sugar, butter, eggs & vanilla. In a separate bowl, combine the flour baking powder, baking soda and salt.
3. Add the dry ingredients alternately with the sour cream to the creamed butter until well mixed.
4. Pour 1/2 of the batter into the bundt pan. In a bowl, gently combine the blueberries and 1/4 cup sugar. Layer over the batter.
5. Pour the remaining batter over the blueberries.
6. Combine the topping ingredients then sprinkle on top of the cake.
7. Bake for 55-60 minutes or until a cake tester comes out clean. Cool for 10 minutes then remove from pan and allow to cool on a rack.
Title: Unconventional Mincemeat (Suet-Free)
Ingredients:
- 350 raisins
- 25 rum
- 1 prunes
- 400 cooking apples
- 250 pear
- 2 orange
- 1 lemon
- 1 apple cider
- 1 sugar
- 150 butter
- 350 ground mixed spice
- 450 ground ginger
- 75 ground cinnamon
- 100 ground nutmeg
- 100 rum
- 1
- 1/2
- 125
Instructions:
1. tSteep the Raisins in a jug with the 25ml of Rum and your choice of hot Tea. I have some wonderful Gunpowder Green Tea with Absinthe I pug away for these kind of things.
2. tPrepare the Prunes, Apricots, Apples and Pear. Destoning the Prunes can take a while, so if you need to do this, do it first. The apples and little pear came to about 555g altogether, so that’s what you are aiming for in apples only if you omit the pear.
3. tZest and juice the Orange and Lemon.
4. tPut the Cider, Sugar and Butter in a large, heavy-based saucepan and gently heat to dissolve the sugar and melt the butter.
5. tDrain off the liquid from the Raisins and add the rehydrated fruit to the pan, followed by the rest of the prepared Fruit, Candied Peel, Juice and Zest, and simmer half covered for about 35 minutes, stirring occasionally.
6. tAfter 35 minutes, the apples should be soft. Now add the magic; the Almond Flour, Desiccated Coconut, 125ml of Rum, and all those wonderful Spices. Cook for another 5 minutes stirring all the time.
7. Have a little taste (that’s Christmas on a spoon right there) before spooning into your sterilised jars.
Title: Spumoni Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 1 butter
- 2/3 granulated sugar
- 1 egg
- 1 pistachios
- 1/3
- 1/4
Instructions:
1. In bowl, combine flour, baking soda and salt, and set aside.
2. In large bowl, using electric mixer on medium speed, beat butter, sugar and egg until light and creamy, about 3 minutes.
3. On low speed, gradually add flour mixture and mix until smooth.
4. Divide dough into thirds.
5. With wooden spoon, stir melted chocolate into one portion.
6. Stir pistachios - with enough green food coloring to make pastel dough - into the second portion.
7. Stir cherries, almond extract and enough red coloring to make pink dough into the third portion.
8. To distribute food coloring evenly, knead dough using palm of hand. Add a little coloring at a time until right shade is reached. Color will lighten some during baking.
9. Line 12-by-2-by-2-inch empty wax-paper box with plastic wrap or wax paper.
10. Press pink dough evenly into box.
11. Cover with chocolate dough and then green dough.
12. Press down firmly to make even layers.
13. Cover and chill until firm, at least 3 hours.
14. Fifteen minutes before baking, preheat oven to 375 degrees.
15. Cut roll into 1/4-inch slices.
16. Place about 2 inches apart on cookie sheet. Bake in preheated oven 7-11 minutes or until set and lightly browned around edges.
17. Cool for 5 minutes on sheet and then transfer to rack and cool completely.
Title: Oma's Berliner Kranser (German Butter Knot Cookies)
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 vanilla
- 1 flour
- 1 sugar
- 2 1/4
- 1
- 14
Instructions:
1. Beat butter for 30 seconds with a hand mixer or a stand mixer.
2. Add powdered sugar and beat until fluffy.
3. Beat in egg yolk and vanilla.
4. Stir in the flour.
5. Cover and chill dough for one hour.
6. Preheat oven to 325 degrees F.
7. Work with a small amount of dough at a time and keep the remainder chilled until needed.
8. Using one tablespoon of dough for each cookie, roll into a 6 inch rope.
9. Shape each rope into a wreath, then overlap the dough about 1 inch from the ends.
10. Brush with the egg white and then sprinkle with the sugar.
11. Place cookies on an ungreased cookie sheet.
12. Bake for 15-17 minutes or until golden.
13. Cool cookies for a minute on the pan and then remove to a wire rack.
Title: Condensed Milk Red Velvet Poke Cake
Ingredients:
- 1 white chocolate pudding mix
- 3 1/2 chocolate instant pudding
- 1 eggs
- 1 cream cheese
- 3 sweetened condensed milk
- 1 butter
- 1
- 8
- 1
- 2
Instructions:
1. Mix all cake ingredients except milk.
2. Bake according to box directions.
3. Immediately after removing from oven, poke holes over the cake (with a chopstick or similar tool) and slowly pour condensed milk over the top of the cake, let it be absorbed.
4. Let the cake cool.
5. While the cake cools hand-mix all frosting ingredients.
6. If the cake is completely cool, frost the cake and refrigerate.
Title: Mom's Carrot Pudding
Ingredients:
- 1 seedless raisin
- 1 currants
- 1/2 raisins
- 1/4 baking soda
- 1 clove
- 1 cinnamon
- 1/2 nutmeg
- 1/2 shortening
- 1/2 brown sugar
- 1/2 egg
- 1 raw carrot
- 1 potato
- 1
Instructions:
1. Combine raisins, currants, fruit and almonds.
2. Sift together flour, soda, cloves, cinnamon and nutmeg over fruit. Stir to coat fruit.
3. Cream shortening until smooth, add sugar and beat until light. Add egg and beat until fluffy. Add carrot and 1/2 the potato, blend. Gradually add flour fruit mixture and blend. Add remaining potato. Stir just to blend.
4. Mom usually times this by 4 and can in quarts. Only fill quarts 3/4 full. Place lids on it and place in canner. Bring to a boil and continue to boil for 1 1/2 to 2 hours.
5. To reheat, unseal jar and place in microwave covered with plastic wrap till hot, stir occasionally.
Title: "accidental" Lemon Cornmeal Cookies
Ingredients:
- 2 yellow cornmeal
- 4 liquid honey
- 1 lemon
- 3 fresh lemon juice
- 3 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 2 eggs
Instructions:
1. In a medium pan ,heat the honey with the lemon zest and lemon juice for about 5 minutes.Add the cornmeal and puffed wheat and continue stirring for another 5 minutes or until everything is well combined and the honey is absorbed.
2. Remove from heat and let cool completely.At this point,I usually refrigerate the mixture (atleast an hour ) in order to allow the flavours to set in and blend together.It's also easier to work with this way because it will not be as sticky after refrigeration. If you decide to proceed with the rest of the steps immediately,then I think it would work as well,although I haven't tried it before. At your own risk :).
3. In a separate bowl,combine the flour,salt,and baking soda and mix well.Gradually add this to the cornmeal mixture and work with you fingers breaking the mixture down until it resembles bread crumbs.
4. In a separate dish,lightly beat the eggs and combine with the melted butter.Now slowly pour this into the cornmeal /flour mixture until well incorporated.I found it easier to work with my hands as the dough will be stiff and still a bit crumbly at this point.
5. Finally,add the milk ,a tablespoon at a time, until the dough holds it's shape well and could be easily shaped into cookies.
6. The first time I made these cookies,I simply shaped them into 1 inch balls and flattened them on the baking sheet.However,the second time around, I used a different technique ,which saved me a lot of time and which I found to be much better.What I did ,is I took some of the dough and rolled it ( approximately 1/4 inches thick) on a parchment paper right on the baking sheet ,until it covered most of the baking sheet forming a large rectangle.Then I sliced it into small squares and baked.
7. Bake these cookies at 350 degrees F for about 10-13 minutes.
8. After baking,if using the second technique for shaping the cookies,you will need to use a knife or a dough cutter to separate the cookie squares ,as they might stick to each other a bit.
9. Let the cookies cool completely and store in a sealed container.
Title: Sour Cream Butter Horns
Ingredients:
- 2 flour
- 1/2 margarine
- 1 sour cream
- 3/4 sugar
- 3/4 cinnamon
- 1 walnuts
- 3/4
- 1
Instructions:
1. Cut margarine into flour.
2. Add egg yolk and sour cream.
3. Shape into 4 balls and let them chill in the refrigerator (usually overnight).
4. Roll balls into a circle so the dough is thin.
5. Combine the sugar, cinnamon, and walnuts in a separate bowl.
6. Sprinkle the dough with the nut mixture.
7. Cut the dough into 16 triangle pieces.
8. Roll each section.
9. Once placed on cookie sheet, brush with the egg white and if desired, sprinkle a little bit of the nut mixture on top.
10. Bake 25 min at 350.
Title: Buddy's Triple Chocolate Chip Cookies
Ingredients:
- 1 butter
- 3/4 light brown sugar
- 1/4 sugar
- 2 eggs
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 vanilla extract
- 1 vanilla instant pudding mix
- 1/2 white chocolate chips
- 1/2
Instructions:
1. READ MY TIPS FIRST --
2. Preheat oven of 350 degrees.
3. Mix butter, both sugars, eggs, vanilla extract, and pudding mix together and blend until creamy.
4. Mix in flour and baking soda to butter/sugar mixture.
5. Fold in the three kinds of chocolate chips.
6. Drop by spoonful onto un-greased cookie sheet. Bake for 10-12 minutes or until edges are golden brown.
7. When I made my cookies I rolled the scoops of cookie dough into a ball before baking, it just prevents the cookies from being odd shaped.
8. Also I placed my cookies on parchment paper .This was just easier to transfer them onto a cooling rack, that way the hot cookie sheet didn’t continue to cook the cookies.
9. You can a add a cup of nuts if you’d like, or to make White Chocolate Macadamia Nut Cookies just use the whole bag of White Chocolate Chips, eliminate the other kinds of Chocolate and Fold in the Macadamia Nuts With them.
Title: Almond Buttercups
Ingredients:
- 2 flour
- 1/4 salt
- 1/2 sugar
- 1 butter
- 1 egg
- 1 vanilla extract
- 1 eggs
- 2 granulated sugar
- 1/2 almond paste
- 1
Instructions:
1. Heat oven to 350°F.
2. In a large bowl, combine crust ingredients. Chill 5-10 minutes for easier handling.
3. Shape a small piece of dough into a ball and placed in an ungreased miniature cupcake pan. Coat a wooden "pusher" with flour; press into dough, forcing the dough up the sides of the mini cupcake pan (forming a shell). You can also use your fingers to press the dough into a shell in the muffin cup.
4. Prepare filling: beat eggs until foamy. Gradually add sugar and almond extract, beating until thick and ivory colored. Blend in almond paste, mixing well.
5. Fill each crust with 1 teaspoon filling. Top with colored sugar, almond slices, or candied cherries.
6. Bake 20-25 minutes until they are a VERY light golden brown. Cool 5 minutes then remove to wire rack.
Title: Wine Marinated Grapes
Ingredients:
- 750 dry white wine
- 1/4 sugar
- 3 sugar
- 1 red grapes
- 1 concord grapes
- 1 lemon peel
Instructions:
1. Break the bunch of grapes apart into little clusters.
2. Combine white wine and sugar in a large bowl and stir to dissolve sugar. (The recipe says not to use an aluminum bowl.).
3. Add in the grapes and lemon peel, and gently toss to coat.
4. Cover and refrigerate at least 3 hours or up to 24 hours.
5. Transfer grapes to a serving tray or shallow bowl and sprinkle with rest of sugar.
6. Optional: you can substitute the sprinkled sugar for a bit of fresh chopped rosemary.