lumicero/recipes-ing2inst huggingface dataset:
Title: Super Moist and Delicious Red Velvet Cake with Cream Cheese Fros
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 1 salt
- 1 1/2 sugar
- 1 buttermilk
- 1 apple cider vinegar
- 1 3/4 eggs
- 2 vanilla
- 1 cream cheese
- 1 butter
- 1 powdered sugar
- 1/2 vanilla
- 1
Instructions:
1. For Cake: Mix together flour, baking soda and salt in a medium bowl; set aside.
2. In a separate large bowl cream together the sugar, buttermilk, eggs and vegetable oil.
3. Add the flour mixture to the buttermilk mixture and mix thoroughly with a wooden spoon; add vanilla, red food coloring and vinegar and mix well.
4. Pour batter into a lightly greased and floured 13x9 baking pan.
5. Bake in preheated 350 degree oven until done, 30-35 minutes or until cake tests done.
6. Cool completely on wire rack and frost with cream cheese frosting.
7. Cream Cheese Frosting: Mix together all ingredients until smooth.
8. Add vanilla and mix well.
9. Spread on cooled cake.
Title: Mom's Pineapple Rum Dream Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 water
- 3 sugar
- 1/3 dark rum
- 1/3 vanilla instant pudding mix
- 1/4 crushed pineapple
- 4 Cool Whip
- 4
- 1
Instructions:
1. Utilizing the water, vegetable oil and eggs, prepare cake in 2 eight, or 2 nine inch, cake pans according to package directions. Completely cool on wire racks.
2. Prepare the rum syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring occasionally to dissolve the sugar. Cool and stir in the rum.
3. In a bowl, stir dry pudding mix into crushed pineapple and its juice. Gently fold Cool Whip into the pineapple mixture with a rubber spatula.
4. Use a long serrated knife to cut the cake layer into two horizontal layers and moisten both sides with up to one half of the rum syrup. Spread the layers with a thin layer of the apricot preserves.
5. Reassemble the two cut layers and place them on a cake plate. Top with 1 cup of the frosting.
6. Repeat the rum syrup and apricot preserve process with the second cut cake layer and place it on top of the frosted bottom layer. Frost sides of cake lightly then top cake with remaining frosting mixture.
7. If desired, garnish cake with pineapple slices or chunks and maraschino cherries taking care to drain them and dry them off on paper towels before adding them to the cake.
8. Chill until serving time and store leftovers in refrigerator.
Title: Strawberry-Rhubarb Cream Dessert
Ingredients:
- 2 all-purpose flour
- 1 pecans
- 1 butter
- 1/4 sugar
- 1 brown sugar
- 3 cornstarch
- 5 fresh rhubarb
- 1 fresh strawberries
- 1 cream cheese
- 1 confectioners' sugar
- 1 1/4 heavy whipping cream
- brown sugar
Instructions:
1. In small bowl, combine the flour, pecans, butter and sugar.
2. Press into a greased 13-inch by 9-inch by 2-inch baking dish.
3. Bake at 350 degrees for 18-20 minutes or until golden brown.
4. Cool on a wire rack.
5. In large saucepan, combine brown sugar and cornstarch.
6. Stir in rhubarb until combined.
7. Bring to a boil over medium heat, stirring often.
8. Reduce heat; cook and stir for 4-5 minutes or until thick.
9. Remove from heat; cool.
10. Stir in strawberries.
11. In small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
12. Fold in 1 cup whipped cream.
13. Spread over crust; top with rhubarb mixture.
14. Spread with remaining whipped cream.
15. Refrigerate for 3-4 hours before serving.
16. Garnish with additional brown sugar if desired.
Title: How to Make Vanilla Dream Mille Crêpe Cake
Ingredients:
- 1 1/2 water
- 1 all-purpose flour
- 2 salted butter
- 6 sugar
- 6 pure vanilla extract
- 2 lemon zest
- 1 powdered sugar
- 4 mascarpone cheese
- 3 vanilla bean paste
- 1 1/4 raspberries
- 6 sugar
- 1 fresh lemon juice
- 3/4 pure vanilla extract
- 3
- 2
- 1/2
Instructions:
1. To Prepare the Crêpes:
2. In a blender, add milk, water, flour, melted butter, 6 tablespoons of sugar, 2 teaspoons vanilla extract, lemon zest, and orange liqueur, then blend for 10 seconds. Then, pour the batter into a large bowl and place in the refrigerator to let it rest for 1 hour. This allows the bubbles to subside so the crêpes will be less likely to tear during cooking.
3. Heat a 10-inch crêpe pan, or a non-stick pan on medium low heat. Add butter to coat and wipe off excess with paper towel. Pour 1/4 cup of batter into the center of the pan. Lift the pan and swirl to spread batter evenly. Or, use a crepe spreader, I personally love this tool. Cook for 2 minutes and flip the crêpe once. Cook the other side for another 1 minute. Remove from heat to a serving plate to cool. Cook the remaining batter until all done, about 24 crepes.
4. To Prepare the Vanilla Mascarpone Cream Fillings:
5. In the bowl of the stand mixer fitted with the whisk attachment (or with the electric hand-held mixer), beat the cream and powdered sugar until frothy. Then, add the mascarpone cheese and vanilla bean paste until stiff peak forms.
6. To Assemble the Cake:
7. Place 1 crepe in the center of a 10-inch cake board. With an offset spatula, evenly spread 1/4 cup of vanilla cream filling on the crepe, almost to the edges. Top with another piece of crepe. Continue to build the crepe cake until you use up all the crêpes. There should be 1/2 cup of vanilla cream filling left. Transfer to a pastry bag fitted with a closed star tip. Gently and loosely wrap the cake with plastic wrap and refrigerate for at least 2 hours before serving.
8. To Prepare the Raspberry Sauce:
9. In a small sauce pan, heat all the ingredient over high heat until the mixture comes to a boil. Lower the heat to medium low heat, stir occasionally, and simmer the mixture for 5 minutes. Remove from heat and let cool slightly. Pass the raspberry sauce through a strainer to remove the seeds. Store in the refrigerator until ready to use.
10. To Garnish the Cake:
11. Pipe the remaining vanilla cream on top. Add fresh raspberries, a few springs of mints, and edible flowers (optional). Serve plain or drizzle with raspberry sauce. Enjoy!
Title: Peanut Butter-Chocolate Scotcheroo's
Ingredients:
- 1 light corn syrup
- 1 granulated sugar
- 1 1/2 peanut butter
- 6
Instructions:
1. Generously butter a 9 x 13 inch baking pan.
2. In a 3 quart saucepan mix light corn syrup, sugar and peanut butter.
3. Cook over medium heat, stirring until peanut butter melts, stir constantly.
4. Bring mixture to a boil.
5. Remove from heat and stir in rice krispie cereal.
6. Press mixture into buttered 9x13 pan (using well buttered hands).
7. In double boiler, melt semi-sweet chocolate bits and butterscotch bits together. Make sure your water is not at boiling point when doing this (do it slowly).
8. When melted spread over top of Rice Krispie mixture.
9. Chill until top is firm and cut into squares.
Title: Best Ever Cookies
Ingredients:
- 1 white sugar
- 1 brown sugar
- 1 margarine
- 1 egg
- 1 vanilla
- 2 flour
- 3 1/2 salt
- 1 baking soda
- 1 cream of tartar
- 1 chocolate chips
- 1 oatmeal
- 1
Instructions:
1. Cream together first six ingredients.
2. Add flour, salt, soda, cream of tartar and mix well. Mixture will appear too "thin" for cooking. It will be fine when remaining ingredients are added.
3. Stir in coconut, cereal, oatmeal, choco chips, nuts.
4. Drop by teaspoons onto ungreased cookie sheet.
5. Bake 15-17 minutes at 350 degrees.
Title: Lingonberry Cake - Norway
Ingredients:
- 2 flour
- 2/3 sugar
- 1 baking powder
- 2/3 unsalted butter
- 1 egg
- 3/4 oatmeal
- 2/3 butter
- 3 sugar
- 1/2 vanilla
- 1/2
Instructions:
1. Preheat the oven to 400 degrees F.
2. Combine flour, sugar, and baking powder, then cut in the butter with pastry blender.
3. Add the egg and mix well.
4. Fold in the lingonberry preserves.
5. Spread into a greased 8x12 inch pan.
6. Combine the streusel ingredients, and
7. spread it over the batter.
8. Bake 25-30 minutes, until golden. Cool in the pan.
9. Lift out a quarter or half of the cake, and cut into slices. Continue with portions in this way.
Title: Chocolate Mayonaise Cake
Ingredients:
- 2 flour
- 1 1/2 baking soda
- 1/2 salt
- 1 sugar
- 4 mayonnaise
- 1 cold water
- 1 vanilla
- 1
Instructions:
1. Mix flour, soda, salt, sugar, cocoa until well blended.
2. Add mayonaise, water, vanilla.
3. Beat well by hand or electric mixer for about 5 minutes.
4. Pour into greaased, floured or wax-paper lined loaf pan.
5. Bake at 350 degrees for about 40 minutes untilit test done with a toothpick inserted in the center.
6. Turn loaf out to cool on a rack.
Title: White Chocolate Fondue
Ingredients:
- 6 white chocolate
- 1/3 brandy
- 2 rum
Instructions:
1. In a small heavy saucepan, mix chocolate with cream.
2. Heat on low, stirring constantly, until chocolate is barely melted.
3. Remove from heat; stir in brandy.
4. Serve immediately with strawberries or any other fruit that will dip.
Title: Sticky Gooey Honey Cake
Ingredients:
- 8 honey
- 8
Instructions:
1. Pour the mix in a cake pan (preferably disposable given the nature of the recipe).
2. Pour the honey in the cake pan.
3. Beat vigorously for at least 5 minutes or so, so the honey will mix in with the cake mix. You will not need water or eggs or any other ingredients.
4. Bake for 45 minute at 350. Do not expect the mix to be solid.
5. Put mix in refrigerator for at least one and a half hours so it will solidify somewhat.
6. Thaw for at least 30 minutes.
Title: Warm Maple Nut-Apple Pudding
Ingredients:
- 4 tart apples
- 2/3 pure maple syrup
- 1/3 raisins
- 1/2 walnuts
- 1 flour
- 1/4 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/4 butter
- 1/2 buttermilk
- 1 egg
- 1 pure vanilla extract
- vanilla ice cream
Instructions:
1. Preheat oven to 350 degrees.
2. In a large saucepan over medium high heat bring apples and syrup to a boil-reduce heat and simmer 3-5 minutes or until apples are soft.
3. Add raisins, nuts and remove from heat.
4. Pour into an 8-inch square baking dish.
5. In a medium bowl combine the flour, sugar, baking powder, baking soda, and salt.
6. Cut in butter and using a fork keep mixing until you get fine crumbs.
7. Mix together the buttermilk, egg and vanilla.
8. Pour over flour mixture and stir until just combined.
9. Drop by large spoonfuls onto warm apples.
10. Bake for 30 minutes.
11. Serve warm with vanilla ice cream.
Title: Bumble Berry Baby Bundt Cakes
Ingredients:
- 1 lemon zest
- 1/2 plain soymilk
- 1 all-purpose flour
- 1/2 cake flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 unsalted margarine
- 1/2 sugar
- 1 vanilla extract
- 1 egg
- 2 lemon juice
- 1/4 frozen raspberries
- 1/4 frozen blueberries
- 1/4 frozen strawberries
Instructions:
1. Preheat the oven to 350 degrees F. Butter and flour a mini bundt pan.
2. Combine the milk and the juice. Set aside.
3. Sift together the flours, baking powder and salt. Set aside.
4. In a medium bowl, cream together the butter and the sugar (2 to 3 minutes).
5. Add the zest and vanilla extract and mix for another minute on medium speed.
6. Add the egg and mix well on medium speed.
7. Alternating the flour mixture and the milk/lemon mixture, add them to the batter beginning and ending with the flour mixture. Don't over mix the batter.
8. Remove the bowl from the mixer. Combine your berries in a bowl and sprinkle on a few tablespoons of flour. Mix the berries with the flour. This will prevent the berries from sinking to the bottom of your cake.
9. Gently fold the berries into the batter and then spoon the batter into the pan, filling each cup 3/4 full.
10. Bake the cake for 48 minutes, rotating once halfway through. Test with a toothpick and cook longer if toothpick does not come out clean.
11. Remove the pan from the oven and invert over cooling rack. Leave cakes in pan until pan is cool enough to touch (about 30 minutes). Gently press on back side of each cake cup to release cakes.
12. Glaze as desired.
Title: Creamy Double Chocolate Pudding
Ingredients:
- 3/4 sugar
- 1/3 cornstarch
- 3 salt
- 1 half-and-half cream
- 1/2 full-fat milk
- 1 1/2 vanilla
- 1/2
- 2
Instructions:
1. In a medium heavy-bottomed saucepan whisk together the sugar, cocoa, cornstarch and salt.
2. Add in the half and half and whipping cream.
3. set the saucepan over medium heat and cook whisking constantly until the mixture thickens and comes to a boil (this should take about 5 minutes).
4. Remove from heat and add in vanilla and gently add in the milk chocolate chips and vanilla (do not mix completely) let stand for 5 minutes, the mix until the chocolate is completely mixed in (do not stir to much or the pudding will thin out).
5. Divide the mixture into 3 or four small dessert dishes.
6. Chill until cold (you might want to cover each dish with plastic wrap).
Title: Extreme Lemon Walnut Cake
Ingredients:
- 1 butter
- 3 1/2 white sugar
- 8 eggs
- 2 flour
- 1 baking powder
- 2 lemons
- 1 -2 walnuts
- 1 1/4 vanilla ice cream
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking pan.
3. Finely grate the peel from ONE lemon, and squeeze out the juice from ONE lemon; set aside.
4. With an electric mixer beat the butter, 1-1/2 cups sugar, and the lemon extract (if using) until light and fluffy for about 4-5 minutes (no less than 4 minutes, no sugar granules should remain in the creamed mixture!).
5. Crack eggs open in a dish, making certain that there are no shells.
6. Add in a couple at a time to the creamed mixture, beating well after each addition(beat until fluffy, about 3 minutes).
7. In a small bowl, mix the flour with baking powder.
8. Add in 1 cup at a time to the creamed mixture; beat until well combined.
9. Stir in chopped walnuts.
10. Transfer the batter to prepared cake pan.
11. Bake for 40 minutes, or until cake tests done.
12. While the cake is baking, prepare the syrup.
13. Combine remaining 2 cups sugar with 2 cups water.
14. Slice remaining lemon into wedges.
15. Squeeze out the juice into sugar/water, the drop in a couple wedges.
16. Bring to a boil; boil 5 minutes.
17. Remove lemon wedges.
18. When cake has finished baking, pour the hot lemon syrup over warm cake.
19. Cool cake and serve with vanilla ice cream.
20. Delicious!
Title: Easy Caramel-Cream Trifle
Ingredients:
- 1 prepared chocolate pudding
- 2
- 1/2
- 4 -5
- 1
Instructions:
1. In a trifle or glass bowl spread about 1/3 of the cake cubes over bottom.
2. In a large bowl beat the whipping cream until stiff peaks form.
3. Fold in the caramel topping.
4. Spoon HALF of the caramel whipping cream mixture over the cake cubes in the bowl(it does not have to cover all the cake cubes totally).
5. Sprinkle half of the chopped candy bars over the whipped cream.
6. Scatter another third of the cake cubes over the cream and chocolate bar layer.
7. Spoon the prepared chocolate pudding over the cake cubes.
8. Scatter the remaining cake cubes over the pudding.
9. Top with remaining caramel cream and chopped candy bars.
10. Cover with plastic and chill for a minimum of 2 hours or up to 24 hours.
Title: Cinnamon Sour Cream Cake
Ingredients:
- 3 flour
- 2 all-purpose flour
- 2 granulated sugar
- 2 baking powder
- 1/2 salt
- 1 sour cream
- 4 eggs
- 2 vanilla extract
- 1 1/4 butter
- 1 2/3 margarine
- powdered sugar
Instructions:
1. Heat oven to 350°F Generously grease and flour 12-cup fluted tube pan.
2. Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla with fork or whisk in medium bowl until smooth.
3. Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining sour cream mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated; gently stir into batter. Pour batter into prepared pan.
4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired.
Title: Ricotta Almond Cake
Ingredients:
- 4 eggs
- 1 1/3 sugar
- 2/3 canola oil
- 2/3 ricotta cheese
- 1 1/2 lemon juice
- 1 lemon zest
- 1 1/2 rum
- 3/4 vanilla extract
- 3/4 flour
- 1 baking powder
- 2 ricotta cheese
- 1 1/4 egg
- 1 1/2 sugar
- 3/4 sugar
- 1 lemon zest
- 1/4 vanilla extract
- 2 milk
- 2
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Butter and line with parchment paper a 10-inch springform pan.
3. With a whisk, beat eggs, sugar and oil until thick and pale. Add ricotta, juice, zest, rum, vanilla extract and almond extract until blended.
4. In a separate bowl combine ground almonds, flour and baking powder. Add to ricotta mixture in 3 additions, whisking after each addition. Pour batter into springform pan and bake until a tester inserted into center comes out clean, about 40-45 minutes.
5. Topping:
6. While cake is baking prepare topping. Blend together ricotta, egg, 1/4 cup sugar, zest and vanilla. Heat together milk and 2 tbsp sugar. Pour over sliced almonds and toss to coat.
7. Allow cake to cool 6-8 minutes after coming out of oven. Increase oven to 375°F Spread ricotta topping over cake and sprinkle with glazed almonds. Return cake to oven for 15 minutes until almonds have browned. Cool cake completely before removing from springform pan.
Title: Light Christmas Cake
Ingredients:
- 1 bleached sultana raisins
- 1/2 red cherries
- 1/2 green cherries
- 1/2 butter
- 1/2 sugar
- 1/2 flour
- 1/2 baking powder
- 1 cardamom
- 2 1/2 eggs
- 1
- 1 1/2
- 6
- 1/2
Instructions:
1. Prepare fruit and wash raisins the day before.
2. Cream butter and sugar.
3. Add eggs one at a time.
4. Beat until very light.
5. Add sifted flour mixed with cardamom and baking powder.
6. Add orange juice alternately with the flour a little at a time.
7. Dredge fruit with a little extra flour and add to batter.
8. Place in 2 loaf pans, lined with brown paper and greased on the inside.
9. Bake in 250°F degrees oven 2-3 hours or until done.
Title: Date Pudding
Ingredients:
- 1 dates
- 1 tapioca
- 1 brown sugar
- 2 1/2
Instructions:
1. If using pearl tapicoa is used use 5 cup cold water or hot water.
2. for minute tapicoa put altogether, bake for 15-20 minutes.
Title: Soft & Sweet Chocolate Chip Cookies
Ingredients:
- 1 1/2 butter
- 1 1/4 granulated sugar
- 1 1/4 brown sugar
- 1 vanilla
- 2 eggs
- 4 all-purpose flour
- 2 baking soda
- 1/2 salt
- 2
- 1
Instructions:
1. Heat oven to 375.
2. Beat margarine, sugars, vanilla and eggs in large bowl with electric mixer on medium speed.
3. Stir in flour, baking soda and salt (dough will be stiff).
4. Stir in nuts (if using) and chocolate chips.
5. Drop dough by level 1/4 cups about 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork.
6. Bake 13 to 15 minutes or until light brown (centers will be soft).
7. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Title: Maple-Pecan Cupcakes
Ingredients:
- 3 all-purpose flour
- 1/4 salt
- 1 baking powder
- 1/4 baking soda
- 1/2 butter
- 1 maple syrup
- 2 eggs
- 2 milk
- 3/4 pecans
- 1 heavy whipping cream
- 1/2 maple syrup
- 1/2 candied pecans
Instructions:
1. Preheat oven to 325°. Insert cupcake liners into cupcake pans.
2. In a bowl, sift flour, salt, baking powder, and baking soda.
3. In the bowl of a stand mixer with the paddle attachment, beat butter on medium speed.
4. Add maple syrup to butter and continue beating until mixture is light and airy.
5. Decrease speed to low, add eggs one at a time, mixing well.
6. Gradually add dry ingredients and milk; mix until well incorporated into smooth batter.
7. Mix in chopped pecans by hand.
8. Fill the cupcake liners 2/3 full.
9. Bake for 20-25 minutes, or until cupcakes are springy to the touch and a pick comes out clean.
10. Remove from oven and cool on wire rack for 10 minutes.
11. Prepare frosting: in a bowl, whip cream with 3 tablespoons maple syrup until firm frosting is achieved.
12. Fold chopped pecans into frosting.
13. Place dollop of maple frosting on each cupcake, adding a teaspoon of maple syrup on top of the frosting.
Title: Grilled Fruit With Chocolate Yogurt Dip
Ingredients:
- 1 cantaloupe
- 1 strawberry
- 4 lime juice
- 1 plain yogurt
- 1 bittersweet chocolate
- 1/2 brown sugar
- 1
Instructions:
1. Cut cantaloupe in half vertically and take seeds out and cut the cantaloupe in 2 inch wedges. Hull and rinse the strawberries.
2. Mix the balsamic, and lime juice together and put in a large zip lock. Place the fruit in the bag a little at a time coating them thoroughly and put on a plate till all fruit is covered.
3. Take the 1 ounce of ouzo and brown sugar and heat to a boil. Shut off heat and remove from burner. Place the 1/2 ounce bittersweet chocolate into the pan and allow to melt stirring constantly so it wont stick to bottom. Cool 5 minutes and then add to 1 cup yogurt in a small bowl. Mix thoroughly. Put in fridge till fruit is done.
4. Heat up the grill and place cantaloupe wedges on a medium flame for 3-4 minutes a side or until well caramelized. Do the same with the strawberries.
5. Remove the cantaloupe from the rind and cut two inch pieces and arrange fruit on a serving plate and place dip in middle.
6. Have toothpicks handy to handle the fruit.
Title: Bailey's Irish Cream Brownies
Ingredients:
- 3 butter
- 1/2 granulated sugar
- 1 eggs
- 2 Baileys Irish Cream
- 3 flour
- 2/3 salt
- 1 Baileys Irish Cream
- 2/3 butter
- 3 Baileys Irish Cream
- 3 confectioners' sugar
- 4
- 3
Instructions:
1. Melt unsweetened chocolate with butter in microwave and mix well.
2. Cool.
3. Beat sugar and eggs together in mixing bowl.
4. Add Bailey's Irish Cream and cooled chocolate mixture.
5. Mix well.
6. Stir in flour, salt and chocolate chips.
7. Pour into greased and floured 8-inch square baking pan.
8. Bake at 325ºF for approximately 20 minutes (test with wooden pick).
9. Cool completely (about 1 1/2 hours).
10. Pierce brownies with a wooden pick randomly.
11. Drizzle 3 tablespoons Bailey's Irish Cream over brownies, then frost.
12. Frosting:
13. In mixing bowl, combine liqueurs and butter.
14. Mix well.
15. Gradually add confectioners' sugar and beat until spreading consistency.
16. Frost cooled brownies.
Title: Strawberries With Lemon Cream
Ingredients:
- 1 fresh strawberries
- 1 -2 sugar
- 1 lemon yogurt
- 2 lemon peel
- 1
Instructions:
1. Place strawberries in a medium bowl.
2. Sprinkle with sugar and combine gently.
3. In another bowl, fold whipped topping into yogurt. Fold in lemon peel.
4. To serve layer berries and yogurt into 4 parfait glasses.
5. Top each with lemon peel and strawberry slices.
Title: Apples With Honey
Ingredients:
- 4 dessert apples
- 1 pine nuts
- 2 raisins
- 2 honey
- 2 orange flower water
- 2
- 1
Instructions:
1. Peel & core the apples. Cut each into 12 pieces & sprinkle with the lemon juice to prevent from browning.
2. Heat the butter & sauté the apple pieces over a moderate heat. Add the pine nuts & raisins, cook for 1 minute then add the honey.
3. Immediately after adding the honey stir the apples quickly & frequently so they caramelize evenly. (Be careful not to break apart the apples.).
4. Add the orange-flower water to deglaze the apples. Serve hot -- .
Title: Holiday Biscotti
Ingredients:
- 4 eggs
- 3/4 sugar
- 1/8 salt
- 1 1/2 all-purpose flour
- 1/4 baking powder
- 3/4 fresh lemon rind
- 3/4
Instructions:
1. Whip eggs until thick.
2. Beat in sugar and salt for about five minutes or until light and fluffy.
3. Sift flour and baking powder.
4. Fold dry ingredients into whipped mixture by hand.
5. Add flavor and blend well.
6. Add cherries or chopped almonds.
7. On parchment lined baking sheet spoon three strips of batter, three inches wide and about 1 inch thick.
8. Use your hand to shape the dough.
9. Bake at 375 F.degrees about 20 minutes or until golden brown.
10. Remove from oven and cool for 15 minutes, then remove from pan.
11. Using a serrated knife, cut crosswise slices about one inch thick.
12. Lower oven temperature to 325°F degrees.
13. Turn biscotti on edge, return to baking sheet and bake in 325°F oven for about five minutes.
14. Makes 24 pieces.