lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Slices Cookies
Ingredients:
- 2
- 14
- 2
Instructions:
1. Heat oven to 350°, cut 17 x 12" of plastic wrap--lay flat countertop.
2. You will need about 6 long pieces of black string licorice. Cut these into 1" pieces to use for "stem" of apple cookies.
3. Sprinkle red decorating sugar on top of plastic.roll cookie dough in sugar to coat.
4. Wrap in plastic wrap.
5. Freeze 30 minutes.
6. Cut roll of dough in half crosswise--return dough to freezer till ready to use.
7. Cut each half into 1/4" slices.
8. Place on ungreased cookie sheet.
9. Place 3 mini chocolate chips in center to resemble seeds.
10. To form slices: make indentations on 2 opposite sides with fingers.
11. Bake at 350° for 8-9 minutes or until unsugared edges are light golden brown.
12. Insert 1 licorice piece on top of cookie to resemble stem.
13. Cool 2 minutes.
14. Remove from cookie sheet to cool on wire rack.
Title: Easy No Bake Peach Pie
Ingredients:
- 1 sweetened condensed milk
- 1 lemon juice
- 1
- 2
- 1
Instructions:
1. Slice the peaches into a bowl and sprinkle with sugar to bring out the juice. Put peaches and juice into a blender or food processor to liquefy.
2. In a large bowl, mix sweetened condensed milk, lemon juice and whipped topping. Fold in peaches and mix thoroughly.
3. Pour into pie crust(s) and freeze.
4. Also try with fresh strawberries instead of peaches.
5. To carry to a picnic other places you can freeze small slices of peach in ice cube trays and place around dish to keep cold and be decorative. Enjoy!
Title: Lemon Sheath Cake
Ingredients:
- 2 sugar
- 2 flour
- 1/2 butter
- 1/2 lemon juice
- 1/2 water
- 1/2 buttermilk
- 1/2 eggs
- 2 baking soda
- 1 lemon rind
- 1/2 butter
- 1/2 milk
- 1/2 confectioners' sugar
- 6
- 1
Instructions:
1. In a large bowl, mix sugar and flour.
2. In a medium saucepan, bring butter, water, lemon juice and oil to a boil.
3. Pour the boiling mixture over the dry mixture and stir slowly.
4. Add buttermilk, eggs, soda and lemon flavoring and lemon rind and mix well.
5. Bake in a well greased and floured jelly roll pan with deep sides (or you can bake in a 13 X 9 X 2 pan if you don't have a jellyroll pan, but the jellyroll pan works better in my opinion)for 20 minutes at 400 degrees. (If you use the 13 X 9 pan, you will have to bake the cake longer).
6. WHILE THE CAKE IS FINISHING THE LAST FEW MINUTES OF BAKING, MAKE YOUR ICING AS THE CAKE IS TO BE ICED WHILE HOT.
7. ICING:.
8. Bring butter and milk to a boil. Add the sugar and mix well with mixer. Add lemon flavoring.
9. ICE CAKE WHILE IT IS HOT.
Title: Split Layer Lemon and Raspberry Soufflé Pudding
Ingredients:
- 1 egg
- 45 caster sugar
- 15 plain flour
- 15 butter
- 1 lemon
- 125 milk
- 1 cream of tartar
- 50 raspberries
Instructions:
1. Heat oven to 180'c and boil the kettle.
2. Grease two ramekins.
3. Separate the egg. Zest and juice the lemon.
4. Whisk together egg yolk and sugar. Add the flour, butter, lemon zest and juice, milk and whisk until blended.
5. Whisk egg white and cream of tartar until stiff peaks form.
6. Gently fold the egg whites in 3 batches into the yolk mixture. Then fold in half the raspberries.
7. Pour batter into the ramekins. Stand in a shallow roasting tin and pour in water from the kettle to half the depth of the ramekins, to create a water bath to protect the eggs whilst cooking.
8. Cook for 35 minutes until golden brown. Then remove ramekins from the oven and water bath. Leave to cool.
9. Serve with raspberries and a dusting of icing sugar.
Title: Plum Spice Cake
Ingredients:
- 1 plum
- 3 all-purpose flour
- 2 sugar
- 1 eggs
- 3 baking soda
- 1/2 ground cinnamon
- 2 ground allspice
- 1/2 ground nutmeg
- 1/2 ground ginger
- 1/2 ground cloves
- 1/4 vanilla extract
- 1 salt
- 1
- 1/4
Instructions:
1. Preheat the oven to 350°F Line a 9-inch springform pan with aluminum foil.
2. Pit and halve the plums and place them, cut sides up, in the bottom of the pan. Set aside.
3. In an electric mixer, blend the flour, sugar, and oil on low speed until the flour is evenly moistened. Add the eggs and blend thoroughly.
4. In a small bowl, mix together the baking soda, cinnamon, allspice, nutmeg, ginger, and cloves. Add the spice mixture to the batter in the mixer and blend well. Scrape the sides and bottom of the bowl. Add the vanilla and almond extracts and the salt and mix again.
5. Pour the batter slowly over the plums. Bake the cake for 50 to 60 minutes, or until a tester inserted in the center comes out clean. Set aside to cool for 15 minutes before inverting onto a serving plate.
6. Serve the Plum Spice Cake warm with softly whipped cream.
Title: Apple Spice Cake
Ingredients:
- 18 ground cinnamon
- 1 eggs
- 2
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a Bundt cake pan.
3. I use Bakers Joy spray.
4. Put apple pie filling in large bowl and chop large pieces of apple into small pieces.
5. Add spice cake mix, ground cinnamon and the 3 beaten eggs.
6. Beat for 1 minute on low speed.
7. Scrape sides of bowl.
8. Beat for 3 minutes on medium speed.
9. Pour into prepared Bundt pan.
10. Bake for 45-55 minutes or until toothpick inserted near center of cake comes out clean.
11. Cool in pan on wire rack for at least 1 hour.
12. Invert onto serving plate.
Title: Pretty Red Velvet Cupcakes
Ingredients:
- 15 1/2 all-purpose flour
- 1 1/4 baking soda
- 1 1/4 salt
- 1 1/4 granulated sugar
- 1 1/2 buttermilk
- 13 eggs
- 1 1/4 white vinegar
- 3 cider vinegar
- 2 vanilla extract
- 2 water
- 1 1/4
- 1/8
Instructions:
1. Preheat oven 350 degrees F.
2. Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
3. In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out
4. tough.
5. Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
6. Decorate with desired frosting when cool.
Title: So-Easy Chocolate Soufflé
Ingredients:
- 4 sugar
- 1/2 sugar
- 4
- 2
Instructions:
1. Preheat oven to 400 degree F.
2. Coat insides and rims of four 6-ounce ramekins with nonstick cooking spray.
3. Sprinkle with sugar and set on a baking sheet; set aside.
4. In a small microwave-safe bowl, combine chocolate and cream.
5. Micro-cook on high for 1-1/2 to 2 minutes or until smooth, stirring twice.
6. Divide in half, cover and cool to room temperature.
7. In a medium mixing bowl, beat egg whites with an electric mixer on medium speed until foamy.
8. Gradually add the 1 tablespoons sugar, beating until soft peaks form (tips curl).
9. Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined.
10. Spoon mixture into prepared ramekins.
11. Bake for 12 to 15 minutes or until a knife inserted near the center of soufflés comes out clean.
12. Serve immediately.
13. To serve, open the centers of the soufflés with two spoons and pour in remaining chocolate mixture.
Title: General Robert E. Lee Orange-Lemon Cake
Ingredients:
- 2 cake flour
- 1 1/2 baking powder
- 1/2 cream of tartar
- 9 eggs
- 2 sugar
- 1/2 lemon, juice and zest of
- 1 salt
- 1 butter
- 1/2 powdered sugar
- 3 oranges, rind of
- 2 lemons, rind of
- 4 lemon juice
- 2 fresh mint leaves
- 2
- 4 -5
Instructions:
1. Combine first 3 ingredients and sift 6 times; set aside.
2. Combine egg yolks and sugar in a large mixing bowl; beat at high speed of an electric mixer until mixture is thick and lemon colored. Reduce speed to medium and gradually add in vegetable oil. Add flour mixture and mix until well blended. Stir in lemon rind and juice.
3. Beat egg whites (at room temperature)and salt until stiff peaks form. Fold whites into batter. Pour batter into 4 wax paper-lined and greased 8-inch round cakepans.
4. Bake at 325 for 20-25 minutes or until cake springs back when lightly touched. Cool in pans 10 minutes; loosen cake from sides of pan and remove from pans. Pull off wax paper and cool layers completely on wire racks.
5. Spread Orange-Lemon Frosting between layers and on top and sides of cake. Store in refrigerator until serving time. Garnish with orange slices and fresh mint leaves if desired.
6. Orange-Lemon Frosting:
7. Cream butter; add egg yolks and beat well. Add powdered sugar and grated rind alternately with juices, beating well.
Title: Rumprints
Ingredients:
- 2/3 unsalted butter
- 1/3 sugar
- 1 egg
- 1 vanilla
- 1 3/4 flour
- 1/2 nutmeg
- 1/4 salt
- 1/4 unsalted butter
- 1 powdered sugar
- 1 milk
- 1/4 nutmeg
Instructions:
1. Beat butter and sugar till fluffy. Add egg and vanilla, then flour, nutmeg, salt and beat well. Cover and chill 1 hour.
2. Shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheets and press down centers with thumb.
3. Bake at 350 degrees for about 12 minutes.
4. Cool on rack.
5. Make filling: Beat butter and powdered sugar until soft. Stir in the milk and rum extract.
6. Spoon or pipe about 1/2 tsp of filling into each indent in cookies. Sprinkle with nutmeg.
Title: Hazelnut Chocolate Bourbon Balls (No Bake)
Ingredients:
- 10 confectioners' sugar
- 1 1/4 hazelnuts
- 2 Bourbon
- 1/4 cocoa powder
- 2 corn syrup
- 3 granulated sugar
- 1/3
Instructions:
1. In a medium size bowl mix together the vanilla crumbs, bourbon, cocoa and corn syrup until well combined.
2. Shape into small balls (using about 1 tablespoon mixture for each ball).
3. Place on waxed paper.
4. Place the granulated sugar in a small shallow dish.
5. Roll the small balls in sugar to coat.
6. Place in a tightly covered container for a minimum of 24 hours to develop flavors.
Title: Buttery Apple and Blackberry Crisp
Ingredients:
- 4 rome apples
- 1/3 brown sugar
- 1 lemon juice
- 1 water
- 1 blackberry
- 1 1/4 flour
- 6 butter
- 1/2 sugar
- 1/4 ground ginger
Instructions:
1. Preheat oven to 350°.
2. Combine apples, brown sugar, lemon juice, and water in a medium pan.
3. Cook on medium for approximately 10 minutes; apples should be soft, but not mushy.
4. Add mixture to an 8 inch pie dish, and spread black berries evenly on top.
5. Combine flour, and butter using a pastry blender, or two knives.
6. Add sugar and ginger, stirring.
7. Sprinkle on top of mixture.
8. Bake 30 minutes and broil one minute until the top is light brown.
9. Be sure to keep a good eye on it while it's broiling, it burns easily, but this step is what makes the recipe, so don't forget it.
Title: Cupcake Brownies Ww
Ingredients:
- 3/4 all-purpose flour
- 1/2 brown sugar
- 1 brown sugar
- 3 baking soda
- 1/2 salt
- 1/4 water
- 1/2 unsweetened applesauce
- 1/4 cider vinegar
- 1/2 margarine
- 1 1/2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350°.
2. In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt.
3. In a second bowl stir together remaining ingredients.
4. Pour water mixture over flour mixture and,.
5. Stir until batter is smooth.
6. Pour into a nonstick 12 hole muffin tin coated with cooking spray.
7. Filling until half full.
8. Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.
9. Remove from oven.
10. Let stand 5 minutes then turn out onto rack to cool.
Title: Apple Pomegranate Salad
Ingredients:
- 4 -5 apples
- 2 pomegranate seeds
- 1 heavy whipping cream
- 5 vanilla
- powdered sugar
- pecans
- raisins
- banana
Instructions:
1. Whip cream with vanilla and sugar.
2. Combine the whipped cream with the apples and pomegranates.
3. Add any other toppings you like such as pecans, bananas, raisins, etc.
Title: No Bakes
Ingredients:
- 2 3/4 sugar
- 1/2 butter
- 1/2 milk
- 1 vanilla extract
- 4 rolled oats
- 3 peanut butter
- 1/2 salt
Instructions:
1. Mix sugar, butter, milk, salt, and cocoa in saucepan.
2. Bring to a full boil for 1 minute.
3. Remove from heat and add peanut butter. Blend until melted.
4. Add vanilla. Blend well.
5. Add oats. Blend well.
6. Drop by spoonfuls onto waxed paper and cool about 20 minutes.
7. Transfer to seal tight container for best freshness.
Title: Baked Vanilla Pears
Ingredients:
- 2 pears
- 1/2 vanilla extract
- 1 1/2 raisins
- 1/4 Amaretto
Instructions:
1. Preheat oven to 450 degrees.
2. Peel, core & halve pears.
3. Mix vanilla, raisins and Amaretto together.
4. Set pears, rounded side down, in a pan with 2 inch sides.
5. Pour liquid mixture over pears. Cover with tinfoil and bake 30 minutes.
6. Serve warm with a sprinkle of vanilla powder.
Title: Rose's Easy Strawberry Pie
Ingredients:
- 1 1/2 water
- 3/4 sugar
- 2 cornstarch
- 1 strawberry Jell-O gelatin dessert
- 10 strawberries
- 8 fresh strawberries
- 9 graham cracker crust
Instructions:
1. Mix together sugar, cornstarch and water, boiling until clear.
2. Add jello. Mix well. Cool in refrigerator.
3. Add strawberries (whole or sliced).
4. Pour into a graham cracker crust and put in refrigerator several hours to set. May be topped with whipped topping and additional strawberries.
Title: Kling
Ingredients:
- 2 flour
- 1/2 salt
- 1/4 water
- 1/4 egg
- 1 milk
- 3 butter
- 3/4 sugar
- 1 1/2
Instructions:
1. Blend flour and salt.
2. Cut in lard.
3. Add water.
4. Mix well.
5. Divide into 12 balls.
6. In a separate bowl, combine beaten egg and milk.
7. In a third bowl, cream butter and sugar.
8. On a floured surface, roll dough as thin as possible.
9. 8 to 10 inch circles.
10. Bake like a pancake on a seasoned griddle set at 400 degrees.
11. When the first side is lightly browned flip the"pancake" and brush the baked side with the egg/milk mixture.
12. When the egged side is dry flip the"pancake" again and rebake the egged side.
13. You will cook 3 sides.
14. Stack the cooked pieces with very wet washcloths facing the unegged side of the"pancakes".
15. When the"pancakes" are cool and pliable spread the enegged side with the butter mixture and fold, butter side in.
16. Cut into 3 wedges and freeze of refrigerate.
17. These are best when aged in the freezer for 4 to 8 weeks.
Title: Sweetened Coconut Flakes
Ingredients:
- 1/4 water
- 4 sugar
- 1 unsweetened coconut
Instructions:
1. In a sauce pan, heat the water and sugar.
2. Add the coconut.
3. Stir until all the water is absorbed.
4. If desired, allow to dry on a cookie sheet.
Title: Phyllis Cake With Phyllis Icing (An Awesome Pound Cake!)
Ingredients:
- 3 sugar
- 1 butter
- 1/2 shortening
- 6 eggs
- 3 all-purpose flour
- 1 table salt
- 1 vanilla extract
- 1 butter
- 1/2 powdered sugar
- 2 vanilla extract
- 1
- 3 1/2
Instructions:
1. Cream together sugar, butter and shortening (CRISCO) until light and fluffy.
2. Add eggs, one at a time.
3. Add flour and salt mixture alternating with milk and vanilla.
4. Bake in greased and floured tube pan for 1 1/2 hours at 325.
5. DO NOT PREHEAT OVEN BEFORE PUTTING THE CAKE IN!
6. ICING:
7. Cream the butter until fluffy.
8. Add sugar alternating with the milk and vanilla until it is spreading consistency.
Title: Gayle's Family Shortcake Recipe
Ingredients:
- 2 flour
- 2 sugar
- 3 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 egg
- 2/3 half-and-half
- sugar
Instructions:
1. Preheat oven to 450 and butter an 8" round cake pan.
2. In a food processor, combine flour, sugar, baking powder, and salt. Cut butter into about 8 pieces, add to flour mixture, and pulse until pea-sized clumps form.
3. Beat egg and half-and-half together and add to flour mixture. Pulse just until combined. Mixture will be quite wet.
4. With floured hands, gather into a ball and press into prepared pan, building up the edges a little bit. Sprinkle liberally with baker's sugar and bake in preheated oven for 15-18 min until lightly browned and just done in the center.
5. Let cool for 5-10 minutes before slicing into wedges and removing from pan.
Title: Pumpkin Cake
Ingredients:
- 2 water
- 2 eggs
- 6 light corn syrup
- 4 sugar
- 1
Instructions:
1. Heat oven to 375.
2. Grease and flour two 6-cup Bundt pans.
3. Prepare quick bread with water, oil and eggs according to package directions.
4. Pour batter into pans.
5. Bake until golden and toothpick inserted in center comes out clean (30-40 minutes).
6. Transfer to a rack, cool 10 minutes, invert, cool completely.
7. Tint frosting orange, trim tops of cakes level, spread frosting on cut side of one cake.
8. Sandwich cakes, cut sides together, and cover cakes with frosting. Smooth frosting, then drag spatula from bottom to top to create "ribs", then repeat, overlapping lines.
9. Heat corn syrup in microwave for 5-10 seconds, brush onto ice cream cone, sprinkle with brown sanding sugar and place cone upside down for stem on top of cake.
10. Options: tint frosting in different shades of orange and pipe lines of darker frosting over frosted cake, dragging from bottom to top to create ribs; coat a skewer with vegetable oil, roll in orange sanding sugar and lightly press skewer to frosted cake to create vertical sugared lines in the cakes ribs; use smaller Bundt molds to create smaller cakes (half recipe for 6 muffin sized Bundts or 12 brownie sized Bundts) and use pretzel sticks for the stems.
Title: Fresh Nectarine Cake
Ingredients:
- 200 butter
- 1 sugar
- 3 eggs
- 150 peach yogurt
- 3 plain yogurt
- 1/2 nectarines
- 1 lemon, juice and rind of
- 2 flour
- 3 baking powder
- 1 ground cinnamon
Instructions:
1. Mix the butter and sugar together in a food processor or large bowl until creamy.
2. Add the eggs and mix well.
3. Mix in the yoghurt, nuts, fruit, lemon juice and rind, flour, baking powder and cinnamon, don't overmix, just mix until ingredients are loosely combined.
4. Pour into a well-greased and baking-paper lined 20cm cake pan.
5. Bake at 180°C for 55-60 minutes.
6. Cool on wire rack.
7. Serve dusted with icing sugar, and accompanied by ice cream or softly whipped cream.
Title: Easy Pound Cake
Ingredients:
- 2 1/4 unbleached flour
- 2 sugar
- 1/2 salt
- 1/2 baking soda
- 1 fresh lemon rind
- 1 vanilla
- 1 butter
- 1 margarine
- 3 sour cream
- 1 eggs
- 1 -2 confectioners' sugar
- lemon juice
Instructions:
1. Put all ingredients except Glaze ingredients into the large bowl of an electric mixer. Blend at low speed for a minute then beat at medium speed, scraping bowl occasionally with spatula, for 3 minutes.
2. Pour into a greased and floured 10 inch bundt or tube pan. Bake at 325 F for 60 to 70 minutes or until top of cake springs back when touched lightly in the centre.
3. Cool upright in pan on a cake rack for 15 minutes then turn cake out onto rack and cool completely.
4. To make glaze, mix confectioners' sugar with enough lemon juice to make desired drizzling consistency. Place cake on serving plate and drizzle with glaze. Makes 12 to 16 servings, depending on how you slice them.
Title: Semisweet Chocolate Bavarian Cream
Ingredients:
- 5 unflavored gelatin
- 1/4 water
- 1/4 milk
- 3 heavy cream
- 5
- 1
Instructions:
1. Put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
2. Put the egg yolks into a large bowl and whisk lightly to combine. Add the sugar and whisk until smooth.
3. Put the milk into a saucepan and bring just to a boil.
4. *Gradually whisk the hot milk into the yolks.
5. Then return the mixture into the saucepan.
6. Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. Cook the custard sauce until it reaches 165°F.to 170°F on an instant read thermometer(Another test method is to dip a metal spoon into the custard. Run your finger down the middle of the custard, and if the trail stays it's ready).
7. Melt the chocolate in a microwave.
8. Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
9. Whisk the custard into the chocolate. Pour the mixture into a bowl and allow to cool to room temperature. Place in refrigerator for 20 minutes, stirring every 5 minutes.
10. While the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
11. Oil a mold with almond oil.
12. Gently fold the cream into the custard and pour into the oiled mold.
13. To serve: Unmold the Bavarian cream a short time before serving. Garnish with your choice , or whipped cream, grated chocolate, orange, raspberries or other fruit.
14. Note:The servings will vary; depends on th mold that you use. Times do not include chilling. Times are guesstimated.
15. *Be very careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.
Title: American Buttercream Frosting
Ingredients:
- 1 salted butter
- 1/4 unsalted butter
- 4 salt
- 1 powdered sugar
- 2 -3 vanilla extract
- half-and-half
- milk
Instructions:
1. Optional- As mentioned above, I like a cream cheese version of this frosting best. The cream cheese adds to the creamy texture, and cuts down on the sweetness just a bit. If desired, for a very light cream cheese flavor add 1/2 block (4 oz). cream cheese, leaving the other ingredients (as listed above) the same. For a more traditional cream cheese flavor, reduce the butter to 1/2 cup, and add 1 block (8 oz.) of cream cheese. If using a full block of cream cheese, you can reduce the cream or milk to 1 tablespoon total.
2. Flavoring options- An almost unlimited number of flavoring options can be added in addition to, or instead of the vanilla. Orange and/or lemon zest, citrus extracts, mint extract, coconut extract or the seeds of a vanilla bean are all wonderful options. In most cases I’ll still add 1/2 teaspoon of vanilla, then 1/2 teaspoon of the other flavoring. For zest, add about 1 teaspoon fresh zest. For chocolate buttercream, add 1/2 cup (good quality) unsweetened cocoa powder.
3. Directions-.
4. * In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute). (If you are adding cream cheese, add it now, then beat until smooth).
5. * Add salt (if needed).
6. * One cup at time, add 2 cups of powdered sugar, beating after each addition.
7. * Add vanilla, or other flavorings and beat to combine.
8. * Add about 1 tablespoon of cream, and continue beating.
9. * Add the remaining 2 cups powdered sugar, one at a time.
10. * Add an additional 1-2 tablespoons cream until desired consistency is reached. If you want to pipe the frosting on cupcakes, the frosting should be nice and thick. Continue to beat another minute or so. The frosting should now be smooth and fluffy.
11. Troubleshooting-.
12. * If your frosting is not smooth, it is likely because the butter was not fully smooth before adding the other ingredients.
13. * If your frosting will not hold up when piped on cupcakes, your frosting has too much liquid or is too warm. Put entire bowl of frosting in the fridge for 15-20 minutes and it will stiffen up. If it is still too thin, then add 1/4 to 1/2 cup powdered sugar, beat well.
Title: Pastry Recipe for Pie Crust - Gluten Free
Ingredients:
- 1 tapioca flour
- 1/2 potato starch
- 1/4 salt
- 1/4 xanthan gum
- 2 margarine
- 4 egg
- 1 apple cider vinegar
- 1 cold water
- 3
Instructions:
1. *Mix flours, salt, and xanthan gum in a bowl. Rub in the margarine,but not too much. The mixture should resemble baked beans rather than breadcrumbs.
2. *In a separate bowl, whisk together the egg, vinegar and ice water.
3. Slowly stir the egg mix into the flour mix, until a ball is formed.
4. *Knead the pastry (with a little gf flour if needed) for 2-3 minutes.
5. Wrap the pastry and place in the fridge for at least an hour. **It can be frozen at this stage.
6. *If the pastry is a little hard when removed from the fridge, knead again a little bit.
7. *Roll out on a floured surface. Place in pie pan and follow baking instructions for your pie recipe.
8. *If cooked pastry is needed for your recipe the pastry can be cooked at 425 degrees for 10-12 minutes.
9. ***substitute Spectrum Naturals Organic Shortening to make it soy free. This is a non-hydrogenated, trans fat free vegetable shortening made from palm oil.