lumicero/recipes-ing2inst huggingface dataset:
Title: Triple Chocolate Mousse Sundaes
Ingredients:
- 1 milk
- 2/3 chocolate ice cream
- 1 1/3 fresh raspberries
- 1/2
- 12
- 36
Instructions:
1. Prepare mousse mix as directed on package, using 2/3 cup milk. Spoon about 1/3 cup mousse onto center of each of 4 dessert plates.
2. Using back of spoon, shape each inot shell about 3 1/2 inches in diameter, building up the edges slightly. Chill mousse shells in freezer for at least 15 minutes.
3. Meanwhile, place almonds in nonstick skillet; roast over medium heat 5-7 minutes or until lightly browned, stirring occasionally. Cool.
4. To assemble, fill each mousse shell with about 1/3 cup ice cream. Spoon hot fudge topping over ice cream. Place 3 raspberries, evenly spaced, around edge of ice cream. Arrange 3 sliced almonds around each raspberry to form flower.
5. Serve immediately.
6. Shells can be made the day ahead and stored covered in the freezer.
Title: Koulourakia (Authentic)
Ingredients:
- 1 vanilla
- 1 eggs
- 8 sugar
- 1 salt
- 1 baking powder
- 4 flour
- 4 1/2 poppy seed
- 1 egg
- 1 milk
Instructions:
1. Beat together vanilla, oil and eggs.
2. Add sugar, salt and baking powder and mix.
3. Add about half of the flour and mix. Gradually add the remaining flour until mixture comes away from the bowl. Do not over-add flour.
4. Pinch off pieces of dough and roll into pencil-thin strips about 6 inches long. Fold in half and twist into a rope. Place 1 inch apart on ungreased cookie sheets.
5. Brush with beaten egg and sprinkle with poppy seeds.
6. Bake 350 about 15 minutes.
Title: Chocolate Peanut Butter Roll-Ups
Ingredients:
- 1 creamy peanut butter
- 8 sugar
- 8
Instructions:
1. Heat oven to 375 degrees. Separate dough into 8 triangles.
2. Spread 1 teaspoon peanut butter on each triangle.
3. Sprinkle each with 1 teaspoon sugar.
4. Place 1 teaspoon chocolate chips at shortest side of each triangle; roll to opposite point.
5. Roll each roll-up in sugar. Place point-side-down on ungreased cookie sheet.
6. Bake at 375 degrees for 10-12 minutes or until light golden brown. Cool 5 minutes.
Title: Secret Ingredient Chocolate Sheet Cake
Ingredients:
- 2 eggs
- 2 sugar
- 2 1/4 vanilla extract
- 2 canola oil
- 1/2 all-purpose flour
- 3 baking powder
- 1/2 baking soda
- 2 salt
- 1 2% buttermilk
- 3/4 zucchini
- 1 butter
- 3 confectioners' sugar
- 1/2 vanilla extract
- 3 skim milk
- 1/4
- 1 1/2
- 1/4
Instructions:
1. In a large bowl, beat eggs until frothy.
2. Add sugar gradually, beating until mixture is thick and well mixed.
3. Beat in vanilla and oil.
4. Combine flour, cocoa, baking powder, baking soda and salt.
5. Alternatively add flour mixture and buttermilk to egg/sugar mixture, ending with buttermilk.
6. Beat until smooth.
7. Fold in zucchini.
8. Pour batter into 9 x 13 backing pan that has been sprayed with non-stick cooking spray.
9. Bake at 350 for 40 to 45 minutes until toothpick comes out clean.
10. Let cool.
11. To make frosting, beat together remaining five (5) ingredients until frosting is very creamy.
Title: Apple Crumble
Ingredients:
- 4 apples
- 2 lemon zest
- 2 sugar
- 3/4 flour
- 1 cinnamon
- 2 sugar
- 1/4 butter
- 1/3 walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Combine apples, lemon rind, and sugar. Divide between four individual ovenproof dishes.
3. Topping: Place flour, cinnamon, sugar, and butter in a food processor. Place until mixture resembles fine bread crumbs. Stir in walnuts. Sprinkle over apples. Bake for 30 minutes or until apples are tender and top is golden.
Title: Peanut Butter Marble Cake
Ingredients:
- 2 1/4 flour
- 1 1/2 sugar
- 1/2 peanut butter
- 1 1/4 milk
- 3 1/2 baking powder
- 1 salt
- 2 vanilla
- 3 eggs
- 3 baking soda
- 1/8
Instructions:
1. Heat oven to 350°F.
2. Grease bottom and sides of rectangular pan (13x9) with shortening and lightly flour.
3. Beat all ingredients (except baking cocoa and 1/8 teaspoons baking powder) with electric mixer on low speed for 30 seconds, scraping bowl occasionally.
4. Pour two-thirds of the batter (about 3 cups) into pans.
5. Stir 3 tablespoons baking coca and 1/8 teaspoons baking soda into remaining batter.
6. Drop heaping tablespoonfuls of chocolate batter randomly into peanut butter batter.
7. Pull knife through batters in S-shape curves for marble design.
8. Turn pan 1/4th turn and repeat marbling.
9. Bake for 40-45 minutes until toothpick inserted in center comes out clean.
10. Cool.
11. Frost with fudge frosting or Chocolate/Peanut Butter Buttercream Frosting.
Title: Dewberry Cobbler
Ingredients:
- 1/2 light margarine
- 1/2 sugar
- 1/2 whole wheat flour
- 1/2 salt
- 1 baking powder
- 1/2 milk
- 2
Instructions:
1. Preheat oven to 350°F.
2. Grease baking dish with margarine. Place rest of margarine in mixing bowl and add all ingredients except berries.
3. Mix well and pour in 8x8" baking dish.
4. Pour berries on top.
5. Bake 45-60 minutes until dough rises and is golden brown.
Title: S'moreffles(S'more Waffles)
Ingredients:
- 2 all-purpose flour
- 1 dark brown sugar
- 1 baking soda
- 3/4 salt
- 7 butter
- 1/3 honey
- 5 vanilla extract
- 2 cinnamon
- 1 chocolate
- marshmallows
Instructions:
1. Mix the dry ingredients. In a separate bowl, whisk the milk, honey and vanilla.
2. Add the butter to the dry ingredients and rub together (or pulse in food processor) until the mixture looks like coarse cornmeal.
3. Add the milk mixture to the flour mixture until a dough forms. You may need to add a bit more flour, up to a half cup.
4. Wrap in plastic and chill for at least two hours, or overnight.
5. Bringing it all together:
6. On a lightly floured surface, roll out the dough so that it's just over a quarter of an inch thick. Punch out or cut out the dough into squares, about 4 inches on each side. (You may experiment with the thickness of the dough to suit your waffle iron. Similarly, the size and shape of the dough may be adjusted according to your waffle iron.).
7. Waffle the dough. Waffle iron heat varies; check the dough after about three minutes.
8. Set aside the waffled graham crackers.
9. When you are ready to assemble the s'moreffles, place one waffled graham cracker on the waffle iron and top with chocolate and marshmallows. Place another waffled graham cracker on top, close the waffle iron (you may not wish to close it all the way), and allow the heat to melt the chocolate and the marshmallows — about one minute.
10. Enjoy.
Title: Low-Fat Apple & Apricot
Ingredients:
- 20 raisins
- 12 dried currant
- 1/2 lemon, rind of
- 2 cinnamon stick
- 1 clove
- 1
Instructions:
1. Mix all ingredients thoroughly in a 3-quart pot.
2. Simmer uncovered for the better part of an hour, stirring often.
3. Add more juice if necessary and discard spice packet at end of cooking time.
4. Serve warm or chilled.
5. Keeps for days in the refrigerator.
Title: Apple Crisp for 2
Ingredients:
- 2 tart apples
- 1 water
- 1/2 lemon juice
- 1/2 cinnamon
- 1/4 granulated sugar
- 3 brown sugar
- 2 flour
- butter
- margarine
Instructions:
1. Heat oven to 350 degrees.
2. Place apple slices in ungreased 1 3/4 cup casserole.
3. Sprinkle water, lemon juice and cinnamon on apples.
4. Mix remaining ingredients until crumbly; sprinkle on apples.
5. Bake uncovered until apples are tender and topping is golden brown, about 30 minutes.
6. Serve warm.
7. Top with light cream or ice cream if you like.
Title: 1980's Pistachio Fluff
Ingredients:
- 3 instant pistachio pudding mix
- 20 Cool Whip
- 8 mini marshmallows
- 1 1/2
Instructions:
1. Mix pudding with pineapple and juice.
2. Add cool whip and mix well.
3. Fold in marshmallows.
4. Smooth into a 9 by 13 pan. Chill at least 2 hours.
Title: Tender Red Velvet Cake with Cream Cheese Frosting
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1 buttermilk
- 1 white vinegar
- 1 vanilla extract
- 2 eggs
- 2 cocoa powder
- 2 unsalted butter
- 12 granulated sugar
- 1 1/2 unsalted butter
- 16 confectioners' sugar
- 4 cream cheese
- 16 vanilla extract
- 1 1/2 salt
- 1
Instructions:
1. FOR THE CAKE:
2. Place oven rack in the middle position and heat oven to 350°F.
3. Grease and flour two 9-inch round cake pans.
4. Whisk flour, baking soda, and salt in medium bowl.
5. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup.
6. Mix cocoa with food coloring in small bowl until a smooth paste forms.
7. Beat butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down bowl as necessary.
8. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.
9. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.
10. Scrape down bowl, add cocoa mixture, and beat on medium speed until completly incorporated, about 30 seconds.
11. Using rubber spatula, give batter final stir.
12. Scrape into prepared pans and bake until cake tester inserted in center comes out clean, about 25 minutes.
13. Cool cakes in pans 10 minmutes then turn out onto rack to cool completely, at least 30 minutes.
14. FROSTING:
15. Using electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes.
16. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds.
17. Beat in vanilla and salt.
18. Refrigerate until ready to use.
19. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting.
20. Cover and refrigerate until ready to serve, up to 3 days.
Title: Maple Nut Chiffon Cake With Golden Butter Frosting
Ingredients:
- 2 1/4 cake flour
- 3/4 sugar
- 3 baking powder
- 1 salt
- 3/4 brown sugar
- 1/2 water
- 5 cream of tartar
- 3/4 walnuts
- 2 butter
- 1 powdered sugar
- 1/2
- 1
- 1/2
- 4
- 1
- 1/2
Instructions:
1. Sift cake flour, sugar, baking powder, and salt into a bowl.
2. Stir in the brown sugar.
3. Make a well; add oil, egg yolks, water, maple flavoring in order given.
4. Beat until smooth.
5. In another bowl beat egg whites and cream of tarter until very stiff (I would do this first).
6. Pour yolk mixture over whites, folding very carefully to prevent breaking whites.
7. Add walnuts.
8. Pour into an ungreased tube pan.
9. Bake 55 minutes in a 325 degree Fahrenheit oven; then for last 10 minutes at 350 degrees Fahrenheit; invert when done.
10. FROSTING:
11. Melt butter until golden brown; don't scorch.
12. Remove from heat.
13. Stir in powdered sugar.
14. Blend in sweet cream and maple flavoring.
15. Beat until smooth.
16. Spread on chiffon or angel cake.
Title: Galub Jamun ( Rum Babas)
Ingredients:
- 1 sugar
- 1/2 water
- 1 cardamom
- 1 saffron thread
- 2 rose water
- 2 instant milk
- 1/2 flour
- 1/2 baking powder
- 1/2 butter
- 1/4 ghee
- milk
Instructions:
1. For the syrup, combine all ingredients in a pot and bring it to the boil.
2. Lower the heat and let simmer until thickened (about 10 minutes).
3. For the dough, preheat the oven to 375°F.
4. Mix all of the ingredients together in a large bowl.
5. Scoop balls of the dough onto a greased baking sheet and bake for 8 minutes, until golden.
6. Arrange the galub jamuns in a shallow serving dish and pour the syrup over top.
7. The warm dough will absorb most of the syrup.
8. Let cool a bit and serve.
Title: Never been Better Rice Pudding
Ingredients:
- 2 cooked brown rice
- 1/2 sugar substitute
- 2 eggs
- 1 1/2 2% low-fat milk
- 1/2 vanilla
- 1/4 raisins
- 1/4
Instructions:
1. Place rice in bowl, and add all ingredients, and stir to mix.
2. Pour into greased baking dish and bake for about 50 minutes in a 350°F oven.
Title: Pineapple Right-Side-Up Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1/2 eggs
- 1/2 salt
- 2 baking soda
- 1/2 vanilla
- 1/2 crushed pineapple with juice
- 1 cream cheese
- 1 butter
- 1 confectioners' sugar
- 1/2 vanilla
- 1 1/2
- 1
- 1/2
Instructions:
1. Cake: Combine all ingredients in a large bowl. Beat until smooth, then pour into greased and floured 13x9-inch baking pan.
2. Bake at 350º until a toothpick inserted in center comes out clean, about 45 minutes. Cool and frost.
3. Icing: Cream cheese and butter together; add sugar and vanilla. Beat well until smooth. Ice cake and sprinkle almonds on top.
4. Store cake in refrigerator until ready to serve.
Title: Cheat's Chocolate Eclairs
Ingredients:
- 250 vanilla
- 1 icing sugar
- 1 dark chocolate
- 12
- 125
- 1/4
Instructions:
1. Whisk cream, vanilla and icing sugar together in bowl until thick.
2. Place the bases of biscuits on a wire rack.
3. Spoon on to them the cream mixture.
4. Top with remaining biscuits.
5. Mix together the melted chocolate and oil.
6. Spread this mixture over the tops of the biscuits.
7. Serve within the hour or they will go soft.
Title: Puff Pastry Elephant Ears
Ingredients:
- 1 puff pastry
- 1 water
- 1 cinnamon
- 1 granulated sugar
Instructions:
1. Water wash entire surface of one pastry sheet.
2. Sprinkle cinnamon on surface.
3. Roll sheet up into a coil.
4. Cut coil into 12 equal pieces.
5. Place sufficient granulated sugar on work surface and place one cut piece on sugar, also covering top of roll with sugar.
6. With a rolling pin, roll down piece, changing direction of sheeting to keep the piece oval. Use sugar as you would dusting flour to keep from sticking. Roll approximately 7" or 8" circles.
7. Place on parchment paper lined baking pan.
8. Allow dough to rest for 10 minutes.
9. Bake at 350 degrees for 15 minutes or until golden brown.
Title: Lemon-Lime Pound Cake
Ingredients:
- 1 cake flour
- 1/2 baking powder
- 1/2 salt
- 1 unsalted butter
- 3 sugar
- 1 eggs
- 1 vanilla extract
- 1 lime zest
- 2 lemon zest
- 2 milk
- 1/2 fresh lemon juice
- 2 powdered sugar
- fresh lime juice
- berries
Instructions:
1. Preheat oven to 325°; butter and flour a 9 x 5 inch loaf pan.
2. In a bowl, combine the flour, baking powder, and salt; set aside.
3. With an electric mixer on medium speed, beat the butter until smooth.
4. Gradually add in sugar and beat mixture about 2 minutes, or until it is thick and pale in color.
5. Add in eggs, vanilla, and zests; beat until incorporated.
6. Gradually add in flour mixture, alternately with the milk and lemon juice until just blended.
7. Pour batter into pan; bake for 45 minutes or until a pick comes out clean and the top of the cake is nicely browned.
8. Let cool for 10 minutes, then invert onto a cake rack placed over waxed paper.
9. While the cake is baking, make the glaze: in a bowl, combine the powdered sugar and lime juice; mix until sugar has dissolved and the glaze is smooth.
10. Spoon glaze over cake; transfer cake to a cake plate.
11. Serve with your favorite berries or fresh fruit, and lemon curd, if desired.
Title: Pecan Apple Crisp
Ingredients:
- 6 baking apples
- 1/2 all-purpose flour
- 1/2 brown sugar
- 1/4 granulated sugar
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1 pecans
- 1 unsalted butter
- 1/2 vanilla ice cream
Instructions:
1. Preheatoven to 350°F.
2. Butter a deep 2-quart or 9x13" baking dish.
3. Place the sliced apples in large mixing bowl.
4. Stir in lemon juice.
5. Toss well.
6. Blend flour, both sugars, cinnamon and a dash of nutmeg in a food processor until well combined.
7. Add butter and blend until mixture forms large clumps.
8. Transfer to a bowl and work in pecans with your fingertips.
9. Pour sliced apples into prepared baking dish.
10. Spread the topping mixture over apples.
11. Bake for 30 minutes or until apples are tender and the topping is browned.
12. Serve warm with whipped cream or ice cream.
Title: Nothings
Ingredients:
- 3 salt
- 1 white sugar
- 1/2 brown sugar
- 1/2 vanilla
- 1 chocolate chips
- 1
Instructions:
1. Beat egg whites and salt until very stiff.
2. Add sugars and beat until ver stiff.
3. Add vanilla.
4. Fold in chocolate chips and nuts.
5. Form preferred size and bake on cookie sheet for 1 hour at 200 degrees.
6. Let cool in oven.
Title: Hungarian Deep-Fried Angel Wing Cookies (Csoroge)
Ingredients:
- 2 shortening
- 1 flour
- 1/2 sugar
- 3 salt
- 1/2 sour cream
- 2 1/2 dark rum
- 1/2 vanilla extract
- 2 -3 powdered sugar
- powdered sugar
Instructions:
1. About 20 minutes before frying fill a deep saucepan halfway to 2/3 full of oil, lard, or shortening, and heat slowly to 365°F or follow the manufacturer's directions for set-up if using an automatic deep-fryer.
2. Sift together flour, sugar, and salt into a bowl.
3. Mix together the egg yolks, sour cream, whiskey, and vanilla, then make a well in the center of the dry mixture and pour the wet mixture inches.
4. Mix the ingredients until all of the flour is moistened.
5. Let dough rest 1-2 minutes.
6. Turn dough out onto a lightly floured surface and knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process just until ingredients are well blended (always turn the dough in the same direction and use as little additional flour as possible).
7. Shape dough into a smooth ball and roll out on a lightly floured surface into a rectangle 1/8-inch thick (if you don't have enough space to do this, divide dough in half first, then roll out the halves seperately).
8. Use a spatula to loosen the dough, lift it slightly and sprinkle a little flour underneath anywhere the dough sticks.
9. With a floured knife cut the dough into diamond shapes about 2-inches wide at the center and 6-inches long (you can make a cardboard pattern beforehand and use that as a guide if you wish).
10. Make a 1-inch slit lengthwise at the center of each cookie, and pull one end through the opening, twisting slightly as you do.
11. Deep fry only one layer of cookies at a time (don't crowd the pan).
12. With a fork, turn the cookies several times as they fry and as they rise to the surface, but be careful not to pierce the cookie.
13. Fry until lightly browned (about 3 minutes).
14. Drain cookies over fat for a few seconds and then drain on paper towels.
15. Sprinkle cookies with powdered sugar while still hot.
Title: Cake for Kids
Ingredients:
- 1 butter
- 1 1/2 granulated sugar
- 1 all-purpose flour
- 3 baking powder
- 4 orange zest
- 1 eggs
- 5 salt
- 1/4
Instructions:
1. In mixer, cream butter.
2. Add sugar and continue beating.
3. Add yolks, one at a time, and continue beating until fluffy.
4. Add the orange juice and zest, alternating with dry ingredients.
5. Beat whites to soft peaks and add. Do not beat, just fold them.
6. Pour batter into a pre-greased and pre-floured cake pan.
7. Bake at 350° for approximately 40 minutes.
8. Frost with your favorite chocolate white or butterwhipped frosting.
Title: Almond-Vanilla Pudding
Ingredients:
- 2 cornstarch
- 3 vanilla
- 1
Instructions:
1. Mix a little of the milk with the cornstarch to form a paste.
2. Heat the rest of the milk gently to a simmer, then add in the cornstarch paste, agave and vanilla.
3. Stir until thickened and serve with fruit.
Title: Kevin's Chocolate Sauce
Ingredients:
- 1/2 butter
- 12 sugar
- 3 salt
- 1/2 evaporated milk
- 1
Instructions:
1. Melt butter in top of double boiler, drop in chocolate and stir until melted.
2. Add sugar a little at a time, stirring well, until all sugar has been added.
3. Add salt.
4. Slowly stir in evaporated milk.
5. After all milk has been added, let cook over hot water until all sugar is completely dissolved, stirring often.
6. Keeps in fridge for a long time.
7. Best warmed before serving.
Title: Another Crumble Topping
Ingredients:
- 200 brown sugar
- 200 flour
- 200 butter
- 3 coconut
Instructions:
1. Preheat oven to 180'C.
2. Mix all ingredients together well in a food processor until crumbs form.
3. Spread out on a baking tray.
4. Bake at 180'C until golden brown. Watch carefully.
5. Remove from oven and when cool break into crumbly pieces.
6. Sprinkle over cooked fruit when needed.
Title: Gingersnaps
Ingredients:
- 3/4 butter
- 2 sugar
- 2 eggs
- 1/2 molasses
- 2 vinegar
- 3 3/4 all-purpose flour
- 1 1/2 baking soda
- 2 -3 ginger
- 1/2 cinnamon
- 1/4 clove
Instructions:
1. Preheat oven to 325F.
2. Cream together butter and sugar.
3. Stir in the eggs, molasses, and vinegar.
4. sift the dry ingredients and add.
5. Mix the ingredients until blended. form the dough into 3/4 inch balls. Bake on a greased cookie sheet for about 12 minutes.
Title: Processor Cinnamon Cookies
Ingredients:
- 3/4 water
- 3/4 cinnamon
- 1/3 salt
- 1 vanilla extract
- 1/2 unbleached white flour
- 1
- 3 1/4
Instructions:
1. Process oil, sugar, and water until the sugar is completely dissolved.
2. Add cinnamon, salt, and vanilla, and process again.
3. Adding a little at a time, blend in up to 3 1/4 c unbleached white or all-purpose flour, processing between each addition.
4. When the dough is firm but elastic, neither falling apart nor stiff, stop adding flour.
5. Wrap the dough in plastic wrap in a tubular form and chill overnight or freeze until firm.
6. Cut 1/4 inch slices through the wrap with a sharp knife, discard the wrap peelings.
7. Bake cookies at 350° F for approximately 15 minutes. Adjust for altitude as need be.
8. Cool on wire rack, store in air-tight container or refrigerator. They will keep nicely for quite a while.
Title: Cappuccino Muffins
Ingredients:
- 2 flour
- 3/4 sugar
- 1 1/2 baking powder
- 1 ground cinnamon
- 1/2 salt
- 1 skim milk
- 2 instant coffee granules
- 1/4 olive oil
- 2 olive oil
- 2 vanilla extract
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 190C and put papers into the muffin tin.
2. In a bowl combine flour, sugar, baking powder, cinnamon and salt.
3. In another bowl, stir milk and coffee granules until coffee is dissolved.
4. Add oil, egg and vanilla; mix well.
5. Stir into dry ingredients until just moistened, fold in chocolate chips.
6. Fill muffin cups 3/4 full and bake for 17-20 minutes.
Title: Cranberry Pot Pies
Ingredients:
- 1 cranberries
- 1 sugar
- 1 light brown sugar
- 1 ground cinnamon
- 1/4 salt
- 1 1/2 water
- 1 1/2 all-purpose flour
- 1/4 sugar
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 4 unsalted butter
- 1/2 buttermilk
Instructions:
1. FOR THE FILLING: Combine all the ingredients in a 12-inch skillet and bring to a simmer over medium heat. Cook until the cranberries break down and the mixture begins to thicken, about 15 minutes.
2. FOR THE TOPPING: Meanwhile, combine the flour, sugar, baking powder, baking soda, and salt in a food processor. Add the butter and pulse until the mixture is the texture of coarse meal, Transfer to a medium bowl and fold in the buttermilk until a shaggy dough forms. Turn the dough out onto a sheet of parchment paper and roll it into a 12-inch round.
3. Place the dough over the thickening filling. Reduce the heat to low, cover, and cook until the dough is puffed and doubled in size, about 15 minutes. To serve, cut the dough into 8 wedges. Transfer each wedge to a serving bowl, and spoon the filling over the top. Serve hot or warm. (The pot pie is best eaten on the day it is made).
Title: Drunken Melon Balls
Ingredients:
- 2 watermelon balls
- 3 cantaloupe balls
- 2 sugar
- 3 light rum
- 1 lemon zest
- 1 lemon juice
- 1/2 lime zest
- 1
Instructions:
1. Place the melon balls in a large bowl which can be refrigerated.
2. Dissolve the sugar in the rum and add the lemon juice.
3. Pour the liquid mixture over the melon balls and toss lightly to coat.
4. Sprinkle with lemon and lime zest.
5. Place in the refrigerator for one hour before serving.
6. Toss again slightly before serving.