lumicero/recipes-ing2inst huggingface dataset:
Title: Old Fashioned Chocolate Bread Pudding With Kahlua Caramel Sauce
Ingredients:
- 2 butter
- 2 granulated sugar
- 2 heavy cream
- 6 bittersweet chocolate
- 1 salt
- 1 vanilla extract
- 1/8 nutmeg
- 1/2 ground cinnamon
- 1/2 walnuts
- 2 Kahlua
- 7 sugar
- 1/2 vanilla ice cream
- 7 sugar
- 1/2 water
- 1/4 cream of tartar
- 1 Kahlua
- 1
Instructions:
1. Preheat oven to 375°F
2. Begin by buttering 12 small ramekins and dusting with granulated sugar.
3. Bread Pudding:
4. Heat the milk and cream in a saucepan over medium heat until steamy (DO NOT BOIL).
5. Turn off the heat and add the chocolate, salt, vanilla, nutmeg, cinnamon, walnuts and Kahlùa. Stir to mix.
6. Whisk the egg yolks in a bowl with the 1/2 cup sugar. Pour into the chocolate mixture. Gently fold in the bread cubes.
7. Transfer the pudding mixture to the ramekins (DO NOT OVER FILL - Fill just to the top) and place on a baking sheet.
8. Bake until nicely browned and set, about 30 minutes.
9. Kahlùa Caramel Sauce:
10. Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring the mixture to a boil; cook until the caramel browns. When the caramel is medium brown, remove from heat and add cream. Let simmer. Add Kahlua.
11. To serve: Ladle some sauce onto each plate, unmold the ramekin, place the pudding on top of the sauce. Serve warm, topped with a scoop of vanilla ice cream.
12. Cook's Tip: Other serving versions include serving the pudding warm and topped with a dab of whipped cream OR cold, topped with fresh strawberries, whipped cream, and chocolate chips.
Title: Lemon Lavender Cookies
Ingredients:
- 3/4 sugar
- 2 lemons
- 2 flour
- 1 3/4 baking powder
- 1/4 salt
- 1/4 unsalted butter
- 12 vanilla extract
- 1
- 1/2
Instructions:
1. In a food processor , process the sugar, lemon zest and lavender until the sugar looks damp and the zest and lavender are fully incorporated, about 30 seconds. Whisk together the flour, baking soda and salt, then add to the sugar mixture; pulse to combine, about 10 1-second pulses.
2. Scatter the butter pieces over and pulse until the mixture resembles fine cornmeal, about 15 1-second pulses. In a measuring cup, beat together the lemon juice, egg yolk and vanilla. With the machine running, add the juice mixture in a slow stream (should take about 10 seconds) and continue processing until the dough forms into a ball, 10 to 15 seconds longer.
3. Turn the dough and any dry bits onto a clean work surface and gently gather into a ball. Working quickly, roll the dough into a cylinder about 12 inches; long and 1½” in diameter. Center the dough on a piece of parchment or plastic wrap and wrap tightly, twisting the ends together to seal. Chill the dough until firm and cold, about 45 minutes in the freezer or 2 hours in the refrigerator.
4. Preheat the oven to 375°F Line baking sheets with parchment paper or spray them with nonstick cooking spray. Seriously. Even if you think your pans are non-stick pans, and even if you’re out of parchment paper and don’t feel like running to the store in the middle of all this. Line the sheets with parchment paper! Otherwise your delicate cookies will stick to the pan and crumble when you try to remove them.
5. Remove the dough log from its wrapper and use a sharp knife to slice the dough into 3/8 inch; thick rounds. Place the rounds on the prepared baking sheets, spacing them 1 inch; apart. Bake until the centers of the cookies just begin to color and the edges are golden brown, about 10-12 minutes (the original recipe says 14-16 minutes, but 10 minutes was perfect for me, rotating the baking sheet halfway through the baking time. Cool on sheets about 5 minutes, then transfer the cookies to a wire rack to cool completely.
Title: Cherry Cobbler Cake
Ingredients:
- 18 1/4 eggs
- 3 water
- 1 1/3 granulated sugar
- 1/2 cornstarch
- 1 butter
- 2
- 3/4
Instructions:
1. Preheat oven to 350*.grease and flour 13x9 baking pan.
2. Combine cake mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes.
3. Pour into pan.
4. Combine sugar, cornstarch in large bowl. Add cherries with juice, melted butter and almond extract and 8-12 drops of red food coloring. Stir until blended.
5. Spoon cherry mixture over batter.
6. Bake at 350* for 60-65 minutes or until golden brown. Serve warm or cold with whipped topping.
Title: Sour Cherry Chocolate Torte
Ingredients:
- 1 butter
- 6 vanilla extract
- 1/2 sugar
- 1/8 eggs
- 6 flour
- 1
- 1/2
- 2/3
- 3
- 2/3
Instructions:
1. Pre heat oven to 350 degrees, butter a 9" spring-form pan dust with ground almonds (or fine, dry unseasoned bread crumbs), shake out extra, set aside.
2. Drain cherries, then spread in a single layer on several thicknesses of paper towel, while you continue to prepare the torte.
3. Melt chocolate in double boiler or microwave, watch carefully, don't allow any water to get in the chocolate or it will seize.
4. Cream the butter, add extracts and sugar, beat well; add eggs one at a time beating after each until mixed.
5. On low add chocolate, beat until mixed, add almonds, then flour mixing just until incorporated.
6. Spread about half or a little more of the batter into the pan (it is thick, using an offset spatula helps) place cherries one at a time over batter in a single layer, they can touch the sides, spoon and spread the remaining batter over the cherries, going slow helps prevent pull up.
7. Bake 45 -50 minutes, the cake will be dry and crusty on top and a toothpick will come out clean. Cool for 15 minutes on a rack, then remove sides of the pan, let stand until almost cool ( to serve warm this is about 30 minutes).
8. To remove bottom of the pan - cover cake with a rack and flip over, remove pan bottom - you may need to slip a thin spatula between the torte and pan bottom to loosen, cover cake with serving plate and flip back over ( I've been know to serve from the pan bottom, just keep your thin spatula handy).
9. Note: Almonds should be finely ground in a blender or food processor, they should be almost powdery). Almond meal or almond flour (fancy names for ground almonds) can be found in some health food stores or at Trader Joes, though it can be very pricey under some labels. I prefer the freshness of grinding the almonds myself.
10. Use real whipping cream unless you have dairy issues; a little kirsch added as you whip it is a nice touch.
Title: Whip Cream Frosting
Ingredients:
- 1 milk
- 1 white chocolate pudding mix
- 1
Instructions:
1. In a bowl add all ingredients together.
2. Mix on med-high mixer for 5 minute.
3. Enjoy!
4. Note: For chocolate, add chocolate pudding mix instead of white chocolate. You can also try lemon!
5. Note: Refrigerate frosting or frosted cake.
Title: Mango Flambe
Ingredients:
- 4 mangoes
- 6 sugar
- 1/4 cinnamon
- 1/3 dark rum
Instructions:
1. Preheat broiler.
2. Wash and dry mangoes. Remove 2 flat sides of each mango with a sharp knife, cutting lengthwise alongside pit and as close to pit as possible, so that mango flesh is in 2 large pieces (reserve remaining fruit for another use).
3. Make crosshatch pattern with a small, sharp knife, cutting across fruit down to skin at 1cm intervals and being careful not to pierce through. Grasp fruit at both ends and turn inside out to make flesh side convex.
4. Arrange fruit, skin side down, in a large, shallow baking pan lined with aluminium foil and sprinkle evenly with 4 tablespoons sugar mixed with cinnamon(total).
5. Broil 5 inches from heat until fruit is golden brown (it will not brown evenly), about 5 minutes. Arrange fruit on a large platter.
6. Cook rum with remaining 2 tablespoons sugar in a small saucepan over moderately low heat, stirring, until sugar is dissolved. Remove from heat, then carefully ignite rum with a kitchen match and pour, still flaming, over warm mangoes. Serve immediately.
Title: Pistachio Thumbprint Cookies
Ingredients:
- 1 butter
- 1/3 confectioners' sugar
- 1 egg
- 1 vanilla extract
- 3/4 flour
- 2 instant pistachio pudding mix
- 1 pecans
- 1/2 butter
- 2 confectioners' sugar
- 2 vanilla extract
- 2 milk
- 1 vegetable shortening
- 2 -3
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl of an electric mixer, beat together butter and sugar on high speed until smooth, about 4 minutes.
3. Add egg and extracts; mix well.
4. In another bowl, combine flour and pudding and add to the butter mixture.
5. Stir in chocolate chips.
6. Shape into 1-inch balls; roll in nuts.
7. Place 2 inches apart on greased baking sheets.
8. Make a thumbprint in center of each cookie and bake for 12 minutes or until golden brown on the bottom.
9. Position a wire rack inside a large baking pan or over sheets of wax paper.
10. Remove cookies from oven, place on wire rack to cool.
11. To prepare filling, in a large bowl of an electric mixer, beat together butter and confectioners' sugar on high speed until smooth, about 2 minutes.
12. Stir in vanilla and milk; mix until combined and smooth.
13. Spoon into center of cooled cookies.
14. Leave cookies on rack to glaze.
15. To prepare glaze, in microwave oven or over very low heat, melt chocolate and shortening.
16. Stir until smooth, taking care not to scorch the chocolate.
17. Bunch cooled cookies together on cooling rack and drizzle chocolate over them in a very thin stream, crossing back and forth over cookies to form chocolate lace.
18. For simple drizzling, hold a small spoonful of chocolate about 6 inches above the rack; release a thin stream of chocolate as you move the spoon back and forth quickly over the cookies.
Title: Yummy Pumpkin Mousse
Ingredients:
- 2 sugar-free vanilla pudding
- 2 nonfat milk
- 1 pumpkin
- 15 fat-free cool whip
- 8
Instructions:
1. Add pudding milk and milk beat on low with electric mixer until pudding is dissolved.
2. Add remaining ingredients and beat on high for two minutes.
3. Chili for 30 minutes and serve.
Title: Pineapple Cake
Ingredients:
- 6 eggs
- 1/2 salt
- 1/2 cream of tartar
- 1 sugar
- 3 water
- 1 lemon juice
- 1 vanilla
- 1 cake flour
- 2 pudding
- 1/4 water
- 2 crushed pineapple
- 1/3 light rum
- 1 icing sugar
- 1/4 vanilla
- 1
- 1/8
Instructions:
1. CAKE:
2. Preheat oven to 350*. In a large bowl separate eggs. Beat whites until foamy; add salt and cream of tartar and continue beating until stiff.
3. Slowly beat in 1/2 cup sugar, one tablespoon at a time, until you get a stiff meringue. Set aside.
4. In another bowl, using the same beaters (no need to rinse), beat the egg yolks well.
5. Slowly beat in the remaining 1/2 cup of sugar until thick and yellow.
6. Add the 3 tablespoons of water, lemon juice and vanilla. Beat until very light.
7. Fold in the flour.
8. Pour the egg yolk mixture over the beaten egg whites, folding together until no streaks of yolk remain.
9. Pour into 2 "ungreased" 9" cake pans. Bake @ 350* for 15-18 minutes, until cake springs back when touched lightly in the middle & it's browned on top.
10. Remove from oven & invert pans, resting the rim on custard cups. Cool completely. Meanwhile, make -.
11. FILLING:
12. Mix 1/4 cup water and pudding mix, stirring until smooth. Add the "undrained" pineapple. Cook over medium heat, stirring constantly until the mixture boils and turns clear. Remove from heat, let cool, then add the rum.
13. GOLDEN WHIPPED CREAM:
14. Combine ingredients & beat until stiff.
15. To ASSEMBLE THE CAKE:
16. Split each layer to make 4 layers. Spread each with the golden whipped cream. Put one layer on your cake plate.
17. Spread 1/4 of the pineapple filling over the cream. Cover with the second layer. Repeat until cake is assembled.
18. Use the remaining cream to go around the sides of the cake & pipe a "ruffle" around the top of the cake. Decorate as desired.
Title: Orange Biscotti
Ingredients:
- 1 flour
- 3 sugar
- 1/8 salt
- 1/2 baking powder
- 4 butter
- 1 egg
- 1 orange zest
- 1/2 powdered sugar
- 1 1/2
Instructions:
1. Mix together the flour, sugar, salt and baking powder.
2. Blend in the butter until a meal-like texture forms.
3. Beat the egg.
4. Add the zest and egg to the mixture until a dough forms.
5. Knead briefly.
6. Roll the dough into a 12-inch cylinder.
7. Place on parchment paper on a cookie sheet.
8. Bake at 350 for 30 minutes.
9. Cool slightly.
10. Cut, on the bias, into 1/2-inch wide slices.
11. Place the slices on the parchment and bake for 20 minutes longer.
12. Combine the powdered sugar and orange juice.
13. Brush onto the biscotti.
14. Cool before serving.
Title: Unbelievable Cookies
Ingredients:
- 1 peanut butter
- 1 sugar
- 1 egg
- 1/2 vanilla
- 12
Instructions:
1. Mix first four ingredients, drop onto greased cookie sheet. Place star kiss on top of each cookie before baking.
2. Bake 12-15 minutes at 325 degrees.
Title: Pumpkin Mousse
Ingredients:
- 1/2 evaporated milk
- 1 unflavored gelatin
- 1 pumpkin pie filling
- 1/4 sugar
- 2 eggs
- 1/2 cinnamon
- 2 sugar
- 1 1/2
Instructions:
1. Mix milk and gelatin in 2 quart microwave-safe bowl; let stand 5 minutes.
2. Stir in pumpkin, brown sugar, egg yolks and cinnamon.
3. Beat until smooth.
4. Microwave 5 1/2 to 6 minutes until mixture begins to boil, stirring every 2 minutes.
5. Refrigerate until thickened and cooled.
6. Separately, beat egg whites until frothy.
7. Gradually add 2 Tbsp sugar and continue beating until stiff peaks form.
8. Fold 1 cup whipped topping into pumpkin mixture.
9. Gently fold in egg whites.
10. Spoon into 8 dessert dishes; chill.
11. Garnish with the remaining whipped topping and sprinkle with nutmeg.
Title: Apple Surprise
Ingredients:
- 3 -4 granny smith apples
- 1/4 sugar
- 1/2 cinnamon
- 1/2 nutmeg
- 3/4 butter
- 1 1/2 margarine
- 1 sugar
- 1 flour
- 1/2 egg
- pecans
Instructions:
1. Slice and peel the apples and pile into a pie plate or other glass baking dish.
2. Sprinkle with 2 tablespoons sugar.
3. Make a batter of the remaining ingredients and pour over the apples.
4. Bake for 45 minutes at 350 degrees.
5. Serve warm with vanilla icecream or coolwhip.
Title: Buckwheat Vegan Cupcakes
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 1 1/4 buckwheat flour
- 2 cornstarch
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 canola oil
- 1/3 applesauce
- 3/4 sugar
- 2 vanilla extract
- 1/4
Instructions:
1. Preheat oven to 350.
2. Whisk together soy milk and vinegar, set aside for a minute.
3. Beat together soy milk mixture, oil, sugar and extracts.
4. Sift in the flour, baking powder, baking soda and salt and milk until no lumps remain.
5. Fill cupcake liners two thirds of the way up and bake for 20-22 minutes.
Title: Crunchy Almond Cake
Ingredients:
- 1/2 granulated sugar
- 3/4 eggs
- 3 unsalted butter
- 1/2 milk
- 1/2 honey
- 1 pure vanilla extract
- 1 orange, rind of
- 1 flour
- 1 baking powder
- 1 1/2 salt
- 1/2 confectioners' sugar
- 1/3
Instructions:
1. Preheat the oven to 325 degrees.
2. Butter and flour an 8-inch round cake pan.
3. Tip: Take the chill off refrigerated eggs by setting them in a bowl of warm water while you prepare the other ingredients.
4. Using a food processor, grind together the whole almonds and the granulated sugar (use the food processor's pulse feature to grind the almonds and sugar so you don't turn the mixture into nut butter).
5. Transfer to a medium bowl.
6. Beat in eggs, butter, milk, honey, vanilla and orange peel until smooth.
7. Sift the flour, baking powder and salt over the egg mixture and fold in until just combined (sift the flour, baking powder and salt over the cake batter to avoid overmixing; for a tender crumb, fold in sifted dry ingredients with a rubber spatula until just combined).
8. Transfer the batter to the prepared pan.
9. Scatter the sliced almonds on top.
10. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes.
11. Transfer the cake to a rack to cool.
12. Sift confectioners' sugar over the top just before serving.
Title: Citrus White Chocolate Macaroons
Ingredients:
- 1 coconut
- 3 white chocolate baking squares
- 2/3 sugar
- 6 flour
- 1/4 salt
- 4 limes
- 2
- 1
Instructions:
1. Mix coconut, white chocolate, sugar, flour and salt in a large bowl.
2. Stir in egg whites (unbeaten), lemon peel and almond extract until well blended.
3. Drop by full teaspoons onto lightly greased and flowered cookie sheet.
4. Bake at 325 degrees for 15 to 17 minutes or until edges of cookies are golden brown.
5. Immediately remove from cookie sheet.
6. Cool on wire racks.
Title: Fruity Shortcake Swirl
Ingredients:
- 4 strawberries
- 1
- 400
- 8
Instructions:
1. Mix together the lemon curd, yogurt and fromage frais.
2. Roughly mash the strawberries, then gently stir them through the lemon mixture.
3. To finish, drop half the shortbread into 4 glasses and top with half the fruit yogurt.
4. Sprinkle over the remaining shortbread and finish off with the rest of the fruit yogurt.
Title: 7-Up Cake 1
Ingredients:
- 1 Jell-O instant lemon pudding
- 1 eggs
- 4 crushed pineapple
- 3/4 butter
- 1 margarine
- 1 sugar
- 1/2 - 1 eggs
- 1 1/2
- 2
Instructions:
1. Mix above cake items in order.
2. Bake for 30 minutes at 350°.
3. Mix and cook icing ingredients on medium heat until slightly thick.
4. You may add coconut to mixture if desired.
5. Punch holes in cake so it will absorb some of the icing.
Title: Safe to Eat Raw Chocolate Chip Cookie "dough"
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1/4 milk
- 3/4 vanilla extract
- 1 1/8 flour
- 1/4 salt
- 1 chocolate chips
Instructions:
1. Cream butter, and sugars together.
2. Blend in milk and vanilla.
3. Add flour and salt and mix well.
4. Stir in chocolate chips.
Title: Simple Strawberries
Ingredients:
- 500 strawberries
- 6 sugar
- 6 lemon juice
Instructions:
1. Combine all ingredients in a non-metallic bowl, stir well and cover with plastic wrap.
2. Refrigerate for at least 2 hours - more if possible.
3. Serve strawberries with their juice in pretty bowls with cream.
Title: Indian Rice Pudding
Ingredients:
- 1/2 milk
- 1 sugar
- 1/2 rice
- 1 cardamom
Instructions:
1. In a large pot add the milk and rice.
2. Heat on low until thick (1-2 hours).
3. Stir every now and then.
4. Add the sugar and a pinch of cardamom.
5. Stir.
Title: Cream Sandwich Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 cinnamon
- 1 baking soda
- 2 3/4 flour
- 4 butter
- 1 -2 half-and-half
- 2 powdered sugar
- 1 vanilla
Instructions:
1. Mix in order given, combine well.
2. Put cookie mix in a cookie press and put strips on cookie sheet.
3. Bake at 350° for 7-8 minutes. Do not overbake.
4. Cut into cookie pieces.
5. Put filling between 2 cookies to form a sandwich.
6. To prepare FILLING INGREDIENTS:
7. Beat filling ingredients till smooth about 4 minutes.
Title: Sue's Persimmon Pudding
Ingredients:
- 2 1/2 flour
- 1/2 butter
- 3 sugar
- 1 1/2 buttermilk
- 1 baking soda
- 1 baking powder
- 2 cinnamon
- 1 eggs
- 4
Instructions:
1. Perheat oven to 350 degrees.
2. Mix all ingredients together well.
3. Pour into a well greased 9x13x2 pan.
4. Bake at 350 degrees for 35-40 minutes till browned.
Title: Orange Sour Cream Pound Cake
Ingredients:
- 1/2 butter
- 3 light sour cream
- 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1/8 sugar
- 1 vanilla
- 1/2 orange zest
- 2
- 1/2
Instructions:
1. Bring butter, eggs & sour cream to room temperature. Grease and lightly flour a loaf pan or bundt pan.
2. In a bowl stir together flour, baking powder and soda; set aside.
3. In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or till softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy.
4. Add vanilla and almond extract. Add eggs, one at a time, beating on low to medium speed for 1 minute after each; scrape bowl often. Alternately add flour mixture and sour cream, beating on low speed just till combined. Gently fold in orange zest into the batter.
5. Spread batter in the prepared pan. Bake in a 325F oven for 60-70 minutes or till cake tests done with a knife or toothpick. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.
Title: Over Load Rice Pudding
Ingredients:
- 3 cooked white rice
- 5 milk
- 1 evaporated milk
- 1 sweetened condensed milk
- cinnamon
- raisins
Instructions:
1. Mix all ingred. in a pot
2. Simmer 15 to 30 minutes til thick and warm.Stir often to keep from burning.
Title: Chocolate Chip Cookie Pizza
Ingredients:
- 1 peanuts
- 1/2 coconut
- 1/4
- 2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Coat a nonstick 12" pizza pan with non-stick cooking spray.
3. Spread cookie dough out evenly in prepared pan, pressing with fingers to flatten.
4. Bake for 17 minutes or until cookie dough is lightly browned.
5. Let cookie pizza cool completely in pizza pan on a wire rack.
6. To decorate:
7. Spread raspberry preserves evenly over cookie pizza to within 1" of edge.
8. Sprinkle chocolate candy, peanuts and coconut evenly over the preserves.
9. Cut into 12 pizza-shaped slices.
Title: Carrot Cake With Cream Cheese Icing
Ingredients:
- 1 3/4 all-purpose flour
- 2/3 whole wheat flour
- 2 baking soda
- 1/8 salt
- 1 cinnamon
- 3/4 allspice
- 1/4 nutmeg
- 3/4 brown sugar
- 3 eggs
- 2 carrots
- 3 raisins
- 1/2 fat-free buttermilk
- 2/3 vanilla extract
- 2 crushed pineapple
- 8 light butter
- 2 powdered sugar
- 6 vanilla extract
- 3 3/4
- 3/4
Instructions:
1. Preheat oven to 350.
2. Combine first 7 ingredients in a medium bowl. Stir well.
3. Combine sugar and oil in a large bowl; stir well. Add eggs, one at a time. beating well with wire whisk after each addition. Stir in carrots, raisin, buttermilk, vanilla, and pineapple. Add flour mixture and stir well.
4. Spoon batter into 13x9x2 inch pan coated with cooking spray. Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
5. Cool completely in pan on wire rack.
6. Prepare Icing: Beat butter and cheese at high speed of an electric mixer until fluffy. Gradually add sugar; beat at low speed until well blended. Add vanilla and beat well.
7. After cake is complete cool, spread icing.
Title: No Bake Oreo Cheesecake
Ingredients:
- 2 butter
- 1/4 cream cheese
- 24 icing sugar
- 1/2 vanilla
- 1 Cool Whip
- 8
- 1 1/2
- 7 -10
- 5 -7
Instructions:
1. To make the crust, combine the Oreo crumbs and the melted butter.
2. Press the crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in the refrigerator to firm.
3. To make the filling, mix cream cheese, sugar and vanilla together in a large bowl with a mixer until smooth and well combined.
4. Fold in the Cool Whip (or homemade whipped cream).
5. Add the Oreo crumbs and chopped Oreos and gently mix until well combined.
6. Spread the filling evenly into crust and smooth the top. Top cake with optional crushed oreos, pressing down lightly. Set in the refrigerator until firm, 4-5 hours.
7. Remove the cheesecake from the pan.
Title: Poppy Seed Filling
Ingredients:
- 1/3 poppy seed
- 2 lemon juice
- 1/2 water
- 1/4 sugar
- 2 margarine
- 1/4 raisins
Instructions:
1. In a small pot, add all the ingredients.
2. Bring to a boil over high heat. Turn down to low but still maintain a simmer.
3. Simmer for 10 minutes stirring occasionally.
4. Take off heat and allow to cool.
5. I store mine in a glass jar in the fridge. I have had mine last a week with good results.
6. *Note:* I grind my poppy seeds up in my mortar and pestle a bit at a time. I didn't get them down to a fine powder or anything. I just broke them up a bunch.
Title: Gluten Free Peanut Butter Cookies (Kisses from Heaven)
Ingredients:
- 1/2 light brown sugar
- 1/2 sugar
- 1 vanilla
- 1 egg
- 1 peanut butter
- chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a baking sheet.
3. Mix both sugars, vanilla, egg and peanut butter in a large bowl (using a large wooden spoon works, some recipes call for a hand mixer).
4. Once smooth roll into small balls (about the size of a dollar coin)
5. Roll the balls in the cinnamon/sugar mixture and place on the cookie sheet leaving space for them to expand.
6. Place the completed cookie sheet in the oven for 8-11 minutes.
7. Take the cookie sheet out and promptly place a few chocolate chips (morsels or whatever you have) in the center of the cookie while they are still hot and soft.
8. Let the cookies cool on the cookie sheet for another 2-3 minutes and then remove.