lumicero/recipes-ing2inst huggingface dataset:
Title: Truffle-Imitator Cupcakes
Ingredients:
- 3/4 all-purpose flour
- 1/2 white sugar
- 1/3 cocoa powder
- 1/4 salt
- 1 baking soda
- 1 baking powder
- 1/2 milk
- 1 lime juice
- 1/2 dark brown sugar
- 2 olive oil
- 1 egg
- 1 dark chocolate
- 1/2
- 10
- 1
Instructions:
1. Preheat the oven: 350 degrees F.
2. Place all of the first six ingredients of the list into a large mixing bowl; combine.
3. Add next six ingredients into the mixing bowl and beat with an electric or stand mixer until ingredients are smooth.
4. Add the coffee, and mix for 2 more minutes at moderate speed.
5. Grease a cupcake pan and fill each space up 1/2 full. (It is better without paper cupcake liners, just grease it and/or flour it well.).
6. Bake at 350 degrees F for about 20-25 minutes. When done, remove from oven and let cool.
7. Break up the 10 oz. of dark chocolate into a large bowl.
8. Heat up the 1 cup of whipping cream over the stove at medium heat until it's almost at a boil. Pour into the bowl of chocolate chunks and whisk until the mixture is smooth.
9. Clear out enough space on a counter and line it with waxed or parchment paper.
10. Take each cupcake and immerse in the liquid chocolate. Allow each one to soak in some of the liquid chocolate and then place on the wax/parchment paper.
11. After half an hour, transfer them onto a serving platter and refrigerate for one more hour or overnight.
12. Enjoy each as is, or with fresh whipped cream. Be sure to let me know how much you like them!
Title: Hot Fruit With Maple Butter
Ingredients:
- 1 mango
- 1 papaya
- 1 pineapple
- 2 bananas
- 1/2 unsalted butter
- 1/4 pure maple syrup
- ground cinnamon
Instructions:
1. Peel the mango and cut the flesh into large pieces. Halve the papaya and scoop out the seeds. Cut into thick slices, then peel away skin.
2. Peel and core the pineapple and slice into thin wedges. Peel the bananas, then halve them lengthwise.
3. Cut the butter into small dice and place in a blender or food processor, with the maple syrup, process until smooth and creamy.
4. Place mango, papaya, pineapple and banana on a broiler rack and brush with maple syrup butter.
5. Cook fruit under medium heat for about 10 minutes, until just tender, turning the fruit occasionally and brushing with butter.
6. Arrange fruit on a warm serving platter and dot with remaining butter. Sprinkle on ground cinnamon and serve hot.
Title: Gerber’s One-Bowl Carrot Cake
Ingredients:
- 4 eggs
- 2 sugar
- 15 carrots
- 2 whole wheat flour
- 1 baking soda
- 1 salt
- 2 cinnamon
- 1
Instructions:
1. Preheat oven to 350 . Combine all ingredients in a mixing bowl and mix well. Spray 11’ x 17” baking pan* with cooking spray. Pour batter into pan and bake for 30-35 minutes. When cool frost with cream cheese frosting.
2. *I used two round cake pans to make a layer cake instead and the time was about the same.
Title: Fathers Day Special Cashew Caramel Burfi
Ingredients:
- 3 cashews
- 2 1/2 sugar
- 1/4 cardamom powder
- 2 ghee
Instructions:
1. Soak the cashewnuts in water for 2 hours.
2. Grind to a fine paste.
3. Keep aside.
4. Powder the sugar in a mixer.
5. In a heavy-base pan, pour 1 1/2 tbsp ghee and then the cashewnut paste along with 2 cups of powdered sugar.
6. Keep on mixing for about 10 minutes till the paste and sugar make a solid lump.
7. Add the cardamom powder and the rest of the ghee.
8. Mix again.
9. In the meantime, in another pan, put half cup of powdered sugar and fry for 2-3 minutes till it gets caramelised i.e the sugar will turn brownish.
10. Add this caramelised sugar to the cashew burfi paste.
11. Mix for 2 minutes.
12. Pour the done paste into a greased plate.
13. Cut into equal sized pieces.
14. Allow to set and cool completely.
15. Serve once set and cooled down OR store in airtight containers in the refrigerator.
16. This keeps for about 2 weeks.
Title: Boozed up Custard for Cream Puffs
Ingredients:
- 2 1/2 milk
- 1/4 vodka
- 1/2 sugar
- 3 cornstarch
- 2 eggs
- 2 butter
Instructions:
1. In a non-stick saucepan, heat 2 cups milk, alcohol, and sugar.
2. When hot, add, cornstarch, eggs, and butter.
3. Cook until thickened, cool completely.
4. Fill cream puffs with cooled custard.
Title: Microwave-Baked Peaches
Ingredients:
- 1 butter
- 1 Splenda sugar substitute
- 3
Instructions:
1. slice peach thinly.
2. chop up butter and sprinkle over fruit.
3. sprinkle splenda over the top.
4. cover microwavable dish with plastic wrap and microwave 1 min on high.
5. immediatelly pull wrap off with a fork, taking care to avoid burning on steam, allow to cool and eat.
Title: Spice Roasted Fruits With Honey and Orange Sauce
Ingredients:
- 4 cinnamon sticks
- 2 vanilla pod
- 1 fresh ground black pepper
- 4 oranges, juice and zest of
- 1/2 clear honey
- 3 light brown sugar
- 4 nectarines
- 3 fresh figs
- 6 unsalted butter
- 6 creme fraiche
- 25 ice cream
Instructions:
1. Tear bay leaves and break cinnamon into 3 or 4 pieces. Split vanilla pod in half and scrape out seeds with bakc of a knife. Mix with the star anise seeds and pepper, orange zest and juice, honey, and sugar to make a sauce. Can be chilled up to 24 hours ahead.
2. Half an hour before serving, preheat oven to 200 degrees Celsius Cut peaches or nectarines in half and remove the stones. Halve the figs. Place peaches or nectarines skin-side down in a large baking dish. Pour over sauce and dot with butter. Roast in preheated oven 10 minutes, then add the figs and baste with sauce. Roast another 15 minutes, basting a few more times until fruits are tender.
3. Serve with creame fraiche or ice cream, and amaretti biscuits, if desired.
Title: Memorial Medical Center Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 2 baking soda
- 1/2 salt
- 2 cinnamon
- 1 1/2 sugar
- 1 1/2 eggs
- 2 carrots
- 2 2/3 walnuts
- 3/4 margarine
- 2 cream cheese
- 10 powdered sugar
- 16 vanilla extract
- 1 3/4
Instructions:
1. Preheat oven to 325°F.
2. Blend flour, baking powder, baking soda, salt and cinnamon.
3. Set aside.
4. Combine sugar, oil and eggs.
5. Beat 2 minutes on medium speed.
6. Add dry ingredients to the oil mixture and beat 1 minute.
7. Add carrots and nuts.
8. Mix until blended.
9. Pour batter into a 13x9-inch cake pan, or two 9-inch layer cake pans.
10. Bake 35 to 45 minutes.
11. Cool completely before frosting.
12. To make icing, cream the margarine and cream cheese.
13. Add powdered sugar and mix well.
14. Stir in vanilla.
15. Beat until creamy.
16. *Toreduce fat in cake batter, replace half of the corn oil with applesauce.
Title: Berry Mascarpone Christmas Gateau
Ingredients:
- 2/3 fresh raspberries
- 3 strawberries
- 250 caster sugar
- 1 mascarpone
- 300 vanilla bean paste
- 2 caster sugar
- 2 hazelnuts
- 1/2 sponge cake fingers
- 3/4 chocolate
- 2 raspberries
- 90 strawberries
- 2
Instructions:
1. Line the base and sides of a 24cm spring form tin with baking paper. Combine 1/4 cup of the liqueur, raspberries, strawberries and sugar in a bowl. Stir gently to combine and set aside.
2. Whip the cream in the large bowl of an electric mixer until soft peaks form. Add the mascarpone, vanilla and extra sugar, then beat on low speed till thickened slightly (it takes seconds). Fold in the hazelnuts.
3. Pour remaining liqueur into a shallow dish. One at a time dip in one-third of the biscuits and arrange over the base of the tin, cutting to fit where necessary. Top with one-third of the mascarpone mixture. Spoon over half the berry mixture. Repeat layering, using half the biscuits and mascarpone mixture, then the remaining berry mixture. Top with remaining biscuits, pressing down firmly. Spread the remaining mascarpone mixture over the top. Cover and refrigerate overnight.
4. To serve, sprinkle the top of the gateau with flake. Cut into wedges and serve with the extra berries.
Title: Spritz Cookies
Ingredients:
- 2 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 3 1/2 flour
- 1/2 cornstarch
Instructions:
1. preheat oven to 350.
2. beat butter and sugar until light and fluffy.
3. mix in egg and vannila extract.
4. add flour and cornstarch and mix just until blended.
5. add food coloring and refrigerrate for 3 hours (optional).
6. transfer dough to cookie press.
7. press onto ungreased backing sheets forming any shape you want.
8. bake until light brown and firm to touch,about 10 minutes.
9. transfer to racks and cool.
10. store in air tight container.
Title: Mom Blair's Rhubarb Crisp
Ingredients:
- 4 rhubarb
- 1 1/4 flour
- 1/4 sugar
- 1/2 granola cereal
- 1 1/2 cinnamon
- 1/2 ginger
- 1/2 brown sugar
- 1/2 pecans
- 1/2 butter
- 1/2
Instructions:
1. In bowl combine rhubarb, 1/4 cup sugar and flour.
2. Stir in jam and set aside.
3. In bowl combine remaining flour, granola, cinnamon and ginger.
4. Stir in brown sugar and pecans.
5. Blend in butter until crumbly.
6. Press 2 cups of granola mixture into bottom of 8" square baking pan.
7. Spoon rhubarb mixture over top cover evenly with the rest of mixture.
8. Bake 375 45-50 minutes till golden brown.
Title: Chocolate Chip Cookies - Tony Horton
Ingredients:
- 2 rolled oats
- 3/4 walnuts
- 1/2 chocolate chips
- 1 sea salt
- 1/2 baking soda
- 3/4 cinnamon
- 1/8 ground cardamom
- 1 water
- 2/3 vanilla extract
- 2/3
- 2
- 1
Instructions:
1. Preheat Oven to 350 degrees. Place dry ingredients in a large mixing bowl and stir to combine. Combine wet ingredients in a medium bowl and whisk together. Add wet mixture to dry and stir well with wood spoon. Refrigerate for 15 minutes.
2. Place by the tablespoon on a baking sheet lined with Parchment paper. Bake for 10-12 minutes until golden brown. Remove and cool on a wire rack.
3. Enjoy with a glass of cold Almond Milk.
Title: Grilled Ginger Pear Sundaes
Ingredients:
- 2 ice cream
- 1/3 frozen yogurt
- 4 crystallized ginger
- 2 pears
- 4 butter
- 1 granulated sugar
- 3 ground ginger
- 3 sweetened flaked coconut
Instructions:
1. In bowl, stir ice cream with crystallized ginger; cover and refreeze until firm, about 1-2 hours.
2. Cut pears in half lengwise and core. In small bowl, mix together butter, sugar and ground ginger; brush some on cut surfaces.
3. Place cut side down on grill over medium-high heat; close lid and grill for 2-3 minutes or until grill marked.
4. Brush skins with remaining butter mixture; turn over and grill for 2-3 minutes or until softened. Scoop ginger ice cream on to individual plates or bowls. Arrange pear halves beside ice cream. Drizzle with caramel sauce; sprinkle with coconut. Serve immediately.
Title: Sex in a Pan
Ingredients:
- 1 butter
- 2 flour
- 1 1/2 pecans
- 8 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 1 instant chocolate pudding mix
- 1 instant vanilla pudding
- 4 milk
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Make puddings separately according to the directions on box.
3. Set aside.
4. Mix cream cheese, powdered sugar and 1 cup of cool whip together and set aside.
5. Mix melted butter, flour and 1/2 cup chopped pecans together and press into the bottom of a 13 X 9 cake pan.
6. Put in oven until the crust browns (about 10 minutes).
7. Take out of oven and let cool slightly.
8. Layer mixtures over crust starting with cream cheese mixture, chocolate pudding, vanilla pudding.
9. Until mixtures are gone.
10. Top with the rest of the cool whip, chopped pecans and chocolate shavings from candy bar.
Title: Paula Deen's Pecan Toffee Tassies
Ingredients:
- 1 butter
- 1/4 brown sugar
- 1 all-purpose flour
- 2 eggs
- 2 vanilla extract
- 1 pecans
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Unroll the piecrusts onto a lightly floured surface.
3. Roll into 2 (15-inch) circles.
4. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed.
5. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups.
6. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well.
7. Add the vanilla.
8. Stir in the pecans and brickle chips.
9. Spoon the pecan filling evenly into the pie shells.
10. Bake for 25 minutes, or until filling is set and crust is lightly browned.
11. Cool in pans on wire racks.
Title: Raspberry Ganache Cup
Ingredients:
- 8
- 1
- 20
Instructions:
1. In a heavy pot, heat whipping cream until bubble begin to form around the edges of the pot.
2. Remove cream from heat and add chocolate chips.
3. Stir till all the chocolate has melted and it is a creamy consistency.
4. Add raspberry flavoring till desired flavor has been reached.
5. Chill for an hour.
6. Pipe chocolate/raspberry ganache into chocolate cups with a pastry bag fitted with a star tip.
7. Chill 20 minutes.
8. Garnish with fresh raspberries or whipped cream right before serving.
Title: Simple Dark Chocolate Souffles
Ingredients:
- 5 dark chocolate
- 1/2 sugar
- 2 milk
- 2 vanilla extract
- 1 all-purpose flour
- 4 eggs
Instructions:
1. Preheat oven to 375°F.
2. Lightly butter 4 6-oz. ramekins and coat with sugar (pour 1 tbsp into one of the ramekins, swirl to coat, pour into the next and repeat).
3. Melt the chocolate in a large mixing bowl and whisk together with sugar, kahlua (other liqueur or cream) and vanilla extract. Mixture will be thick and pasty. Beat in the egg yolks one at a time, followed by the flour.
4. In a medium mixing bowl, beat egg whites to soft peaks. Whisk 1/3 of beaten egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites in two additions, folding until mixture is uniform and no streaks of egg whites remain.
5. Divide evenly into prepared ramekins and wipe edges to ensure they are clean. This helps the souffles get an even rise. Place ramekins on a baking sheet.
6. Bake for about 15 minutes, until souffles are well-risen and set at the edges (center may appear wet, but should still be set).
7. Serve immediately.
Title: Cherrybims
Ingredients:
- 1 butter
- 2/3 margarine
- 1 sugar
- 1 egg
- 1/4 vanilla
- 1 3/4 flour
- 1/2 salt
- 1/3 maraschino cherry
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add egg, vanilla and almond extract, beating well.
3. Add flour, salt, and cherries.
4. Mix thoroughly.
5. Refrigerate overnight.
6. Drop by teaspoonfuls onto ungreased cookie sheets about 2" apart.
7. Bake at 400 degrees for 10 minutes or until lightly browned.
Title: Mocha Nut Slice
Ingredients:
- 400 sweetened condensed milk
- 100 brown sugar
- 50 unsalted butter
- 2 walnut halves
- 100 dark chocolate
- 200 plain flour
- 225 baking powder
- 1 brown sugar
- 80 butter
- 150
- 1
Instructions:
1. Preheat oven to 180°C Grease and line base and sides of two 7 x 25cm bar pans with baking paper.
2. To make base, sift flour and baking powder in a bowl, stir in sugar, then pour in butter and half the coffee essence. Stir well to combine, then divide between pans, pressing down well into the base. Bake in oven for 20 minutes, then set aside to cool slightly.
3. Meanwhile, place condensed milk, brown sugar, butter and coffee essence in a saucepan over low heat, stirring for about 10 minutes until mixture thickens.
4. Sprinkle pastry bases with walnuts, spread half the caramel filling over each base and return to the oven for 10-12 minutes or until filling starts to bubble around the edges. Cool completely.
5. Melt chocolate and remaining coffee essence in a bowl over a pan of simmering water (don't let bowl touch water), then pour over caramel, tilting the pan to ensure an even coating. Leave to cool and set completely before slicing.
Title: Pumpkin Roll Cake
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 lemon juice
- 3/4 flour
- 2 cinnamon
- 1 baking powder
- 1 ginger
- 1/2 nutmeg
- 1/2 salt
- 1 walnuts
- 1 powdered sugar
- 4 cream cheese
- 1 butter
- 1/2 powdered sugar
- vanilla
Instructions:
1. Preheat oven 375ºF.
2. Grease and waxed paper-line 15x10-inch jelly roll pan; set aside.
3. In large mixing bowl, beat eggs at high speed for 5 minutes. Gradually add sugar. Reduce speed to medium; add pumpkin and lemon juice. Stir dry ingredients together and fold into pumpkin mixture. Spread evenly into prepared pan. Sprinkle with nuts on top. Bake 15 to 16 minutes, or until cake is firm in center. Remove from oven. Cool 5 minutes. Cut around edge of pan. Place clean dish towel liberally coated with powdered sugar on large flat surface. Turn cake with nuts side down onto towel. Remove waxed paper. From 10-inch side, quickly roll cake up in towel. Cover with another clean dish towel. Set aside to cool completely.
4. To make filling: In mixing bowl beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel!). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Store in refrigerator.
Title: Festival Apple
Ingredients:
- 1 granny smith apple
- 3 peanuts
- 3
Instructions:
1. Stick a stick in through the top of the apple, and twirl the apple in the heated caramel dip.
2. Roll that apple in some peanuts.
3. It's called a carmel apple and ain't it grand?
Title: Raspberry Chocolate Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 2 milk
- 1 fresh raspberries
- 2
- 1
Instructions:
1. Mix pudding and milk as pkg directs, chill.
2. Cut cake into 1 inch cubes.
3. Put half the cubes in a 2qt glass bowl.
4. Gently stir together raspberries and jam.
5. Spoon half over cake cubes.
6. Pour half the pudding over the raspberries.
7. Do the layers again.
8. Chill until ready to serve, serve with whipped topping.
Title: Easter Basket Cupcakes
Ingredients:
- 10 vanilla instant pudding mix
- 1 milk
- 3 1/2 eggs
- 1/2 unsalted butter
- 1/2 confectioners' sugar
- 2 milk
- 2 pure vanilla extract
- 1 sweetened flaked coconut
- 8 jelly beans
- 3
- 3 -4
- 1
- 3/4
- 3
- 2
- 10
Instructions:
1. MAKE CUPCAKES: Place rack in center of oven. Preheat oven to 350F degrees.
2. Cut ten 8-inch squares of aluminum foil. Place each waffle bowl in center of each foil square. Wrap the outside of of the bowl with the foil, tucking the edges of the foil just inside the top of the bowl. Place bowls on baking sheet and set aside.
3. In large bowl, add cake mix, pudding mix, milk, oil, eggs, egg whites, and coconut flavoring (if using).
4. Blend 30 seconds with electric mixer on low speed. Scrape down the sides of the bowl. Beat 2 more minutes on medium speed, scraping sides if needed.
5. Fill each waffle bowl with a heaping 1/2 cup batter.
6. Bake the cupcakes approximately 24-27 minutes, or until they are lightly golden and spring back when lightly pressed with finger.
7. Place pan on wire rack to cool for 5 minutes.
8. Gently peel off aluminum foil. Allow the bowls to cool to room temperature, about 30 minutes.
9. MAKE BUTTERCREAM FROSTING: In large mixing bowl, add butter and mix with electric mixer on low speed until fluffy (about 30 seconds).
10. Add confectioners' sugar, 3 tablespoons of milk, and vanilla. Blend on low speed until sugar is incorporated (about 1 minute). Beat 1 minute more on medium speed until light and fluffy. Add up to 1 tablespoon milk if the frosting seems too stiff.
11. Note: If you want a slightly lighter color of frosting, beat the butter several extra minutes with the electric mixer before adding sugar. You can also flavor the buttercream frosting with other extracts in place of the vanilla extract. Use almond extract for almond buttercream, coconut flavoring for coconut buttercream, etc.
12. MAKE BASKETS: Place the coconut in a plastic bag. Add 2 drops of green food coloring. Seal the bag and shake well until the coconut turns green.
13. Add more food coloring if needed.
14. TO ASSEMBLE: Place 2 heaping tablespoons of frosting on each cupcake and spread it out smoothly with a short metal spatula or spoon, until the tops are completely covered.
15. Sprinkle on coconut to resemble grass. Place a pile of jelly beans on the coconut to resemble eggs.
16. Create a basket handle by inserting one end of a licorice or Twizzler stick in one side of the cupcake near the edge. Bend the Twizzler over the cupcake and insert the other end in the opposite side of the cupcake.
Title: Banana S'mores
Ingredients:
- 3/4 graham cracker crumbs
- 1/2 Bisquick
- 2 granulated sugar
- 1/4 butter
- 2 margarine
- 2 bananas
- 1 1/3 lemon juice
- 3 1/2 milk
- 3/4 vanilla instant pudding mix
- 1/2 chocolate flavor instant pudding and pie filling mix
- miniature marshmallow
Instructions:
1. Mix cracker crumbs, Bisquick and sugar in small bowl. Stir in margarine until moistened. Press in bottom of ungreased 8-inch square microwavable dish.
2. Microwave uncovered on HIGH for 1 minute 30 seconds to 3 minutes, rotating dish 1/2 turn every minute until crust bubbles up slightly and then begins to flatten. Cool 10 minutes on wire rack.
3. Peel and slice bananas; dip into lemon juice. Arrange on cooled crust.
4. Beat milk and pudding mix (dry) with wire whisk or electric mixer on low speed until smooth. Stir in marshmallows. Spread over bananas. Sprinkle with chocolate chips. Refrigerate up to 1 hour before serving. Refrigerate any remaining S'Mores.
Title: Black Forest Cupcakes
Ingredients:
- 1 cherries in syrup
- 4 dark chocolate
- 1 1/3 sugar
- 1 sugar
- 3/4 butter
- 1/4 cherry brandy
- 1 cherry brandy
- 1 egg
- 1 all-purpose flour
- 2 cocoa powder
- 1 baking powder
- 1 heavy cream
- dark chocolate
- fresh cherries
Instructions:
1. Preheat the oven to 350 degrees F. Drain the cherries, reserving the cherries and syrup separately. Combine the cherry syrup, chopped chocolate, sugar, butter, and the 1/4 cup brandy in a saucepan.
2. Over low heat, stir until the chocolate has melted. Pour into a large mixing bowl and whisk in the egg. Sift together the flour, cocoa, and baking powder into a small bowl, then fold gently into the chocolate mixture.
3. Fit 12 cups of a muffin tin with paper liners and spray with non-stick oil. Pour the batter evenly into each cup. Bake for 30 minutes, or until the cupcakes are firm to the touch. Let cool for a few minutes and then transfer to a wire rack to cool completely.
4. Mix the remaining 1 tablespoon brandy with the remaining 1 tablespoon sugar and stir into the whipped cream. Cut a quarter-size hole into the top of each cupcake and fill with canned cherries, Frost with the whipped cream and top with shaved chocolate, and a fresh cherry.
Title: Buttermilk Pie
Ingredients:
- 2 sugar
- 1/2 butter
- 3 eggs
- 3 all-purpose flour
- 1/4 salt
- 1 buttermilk
- 1 pecans
- 1/2
Instructions:
1. In a large mixing bowl, gradually beat the sugar into the softened butter with an electric mixer, beating till mixture is well blended.
2. Beat in the eggs, one at a time, beating well after each addition.
3. Combine the flour and salt. Gradually beat these dry ingredients into the butter mixture.
4. Beat in the buttermilk till mixture is well blended. Pour the egg and buttermilk mixture into the piecrust.
5. Sprinkle the toasted pecans over the top of the filling.
6. Bake the pie in a 300 oven for 1 hour and 15 to 20 minutes or till buttermilk filling is set. Cool. Store the pie in the refrigerator.
Title: My Orange Marmalade Muffins
Ingredients:
- 4 eggs
- 2 sour cream
- 2 sugar
- 1/2 marmalade
- 2 1/2 butter
- 1 1/2 baking powder
- 1 vanilla
- 2 flour
Instructions:
1. Blend first 7 ingredients together well.
2. Add the 2 cups flour slowly to mix and stir well.
3. Prepare muffin tins using Pam or muffin liners.
4. Oven 350°F.
5. 20 - 25 minutes.
6. Makes about 18 muffins.