lumicero/recipes-ing2inst huggingface dataset:
Title: Hummingbird Cake (The Healthier Version)
Ingredients:
- 2 eggs
- 2 unsweetened applesauce
- 3/4 vanilla extract
- 1 1/2 unbleached flour
- 3 all-purpose flour
- 1 3/4 sugar
- 1 baking soda
- 1/4 salt
- 2 bananas
- 1/2 pecans
- 1 walnuts
- 3/4 pineapple
- confectioners' sugar
Instructions:
1. Preheat the oven to 325^F. Generously coat a Bundt pan with nonstick spray.
2. In a large bowl, using an electric mixer set on high speed, beat the eggs and egg whites for 1 minute, or until foamy. Beat in the applesauce and vanilla extract.
3. In another large bowl, combine the flour, sugar, baking soda, and salt. Add half of the flour mixture to the egg white mixture and beat on medium speed until combined. Add the remaining flour mixture and beat for 1 minute. Stir in the bananas and pecans.
4. Drain the pineapple, reserving 2 tablespoons of the juice for making the glaze. Stir the pineapple into the batter. Scrape into the prepared pan.
5. Bake for 60 to 65 minutes, or until a wooden pick inserted near the center comes out clean. Cool in the pan on a rack for 15 minutes. Loosen the edges of the cake by gently inserting a thin rubber spatula or knife around the sides and center. Invert the cake onto the rack and cool completely.
6. In a small bowl, whisk together the confectioners' sugar and the reserved 2 tablespoons pineapple juice. Drizzle the glaze over the cooled cake.
Title: Apple Cinnamon Butter Crunch
Ingredients:
- 1 butter
- 1/4 brown sugar
- 1 flour
- 1/2 cinnamon
- 3/4 walnuts
- 6 apples
- 1 brown sugar
- 1 flour
- 1 1/2 cinnamon
- 1 nutmeg
- 1/4 butter
Instructions:
1. Set oven to 375 degrees (set oven rack to second-lowest position).
2. Butter a 9 x 9-inch or an 11 x 7-inch baking pan.
3. In a mixing bowl combine all the butter crunch; mix well to combine with a wooden spoon.
4. Sprinkle HALF of the mixture onto the bottom of the pan and press down light with back of a spoon.
5. Bake for 15 minutes, or until lightly browned.
6. In a mixing bowl combine the apple slices, brown sugar, flour, cinnamon, nutmeg (if using) and melted butter; toss to combine.
7. Spoon the mixture into the baked crust.
8. Bake for about 30 minutes, or until apples are tender (it might take more or less time depending on what kind of apples you are using).
9. Remove from oven and sprinkle the remaining butter crunch over the apples, then return to oven for about 10 minutes.
10. Cool to room temperature.
Title: Lemon Cornmeal Cake With Lemon Glaze
Ingredients:
- 1 1/2 all-purpose flour
- 1/3 yellow cornmeal
- 1/2 sugar
- 3 1/2 baking powder
- 1/2 salt
- 1 buttermilk
- 2 eggs
- 1 lemon peel
- 1 fresh lemon juice
- 3/4 vanilla extract
- 1/2 unsalted butter
- 1 powdered sugar
- 3 -4 fresh lemon juice
Instructions:
1. For cake
2. Position rack in center of oven and preheat to 350°F
3. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment.
4. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
5. Whisk buttermilk, eggs, lemon, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture.
6. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir or mix).
7. Scrape batter into pan; spread evenly.
8. For glaze.
9. Combine powdered sugar and 2 tablespoons lemon juice in small bowl.
10. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
11. Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
12. Immediately run knife around sides of cake.
13. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack.
14. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up.
15. Stir glaze until blended.
16. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake).
17. Cool completely and serve.
Title: Quebec Apple Dumplings
Ingredients:
- 2 cheddar cheese
- 1/4 apples
- 12 rum
- 1/2 butter
- 1/4 sugar
- 3/4 brown sugar
- 1/4 lemon, zest of
- 1/4
- 1/2
Instructions:
1. Preheat oven to 400°F
2. Make enough pie enough to roll into 12 6"x6" squares (about a double batch.).
3. Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square. Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
4. Bring diagonally opposite corners of dough over the apple to form ears at the top. Cover the 'ears' with aluminium foil.
5. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings with this mixture and bake 35 to 45 minutes in 400F oven.
6. Remove foil, brush ears with cream mixture and return to oven till 'ears' are brown. Serve warm with plain or sweetened cream, flavoured with rum.
Title: Easy No Bake Angels' Rum Cake
Ingredients:
- 2 dark rum
- 4
- 1/4
- 1
Instructions:
1. Whip cream.
2. Fold in crumbled chocolate bars and rum.
3. Cut cake in half, horizontally.
4. Spread bottom half with whipped cream mixture.
5. Place top half of cake onto bottom half.
6. Cover cake with remaining whipped cream mixture.
7. Be sure to fill centre hole.
8. Can be served right away-- but tastes best if allowed to sit (refrigerated) for a couple of hours.
Title: Giant Chocolate Sugar Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1 salt
- 1/2 unsalted butter
- 1/2 sugar
- 1 1/2 vegetable shortening
- 1/2 egg
- 1 pure vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
3. Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.
Title: Yellow Sponge Cake With Early Grey Pastry Cream
Ingredients:
- 3 cake flour
- 1 fine sea salt
- 3/4 baking soda
- 3/4 unsalted butter
- 1 3/4 granulated sugar
- 1 vanilla extract
- 7 eggs
- 1/4 cream of tartar
- 1 sour cream
- 2 sour cream
- 3 vanilla bean
- 3 granulated sugar
- 3/4 eggs
- 2 unsalted butter
- 8 cornstarch
- 3/8 unsalted butter
- 1/4
- 3/8
Instructions:
1. Preheat oven to 350 F degrees and lightly grease three 8" round cake pans with nonstick cooking spray and line with parchment paper rounds.
2. Also, lightly grease the tops of the paper in the pans.
3. Sift together flour, salt and baking soda and set aside.
4. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and 1½ cups sugar together until smooth and no lumps of butter remain.
5. Add the vanilla and 7 egg yolks and mix until just combined, scraping down sides of the bowl if necessary.
6. Slowly add sifted dry ingredients and sour cream, alternating between the two until fully combined.
7. Mix until batter is light and fluffy, about 3 to 5 minutes, then transfer batter to a large mixing bowl.
8. In a clean bowl of a stand mixer, fitted with the whip attachment, beat the remaining 7 egg whites, cream of tartar, and remaining ¼ cup of sugar on high speed until tripled in volume and soft, but not dry, peaks form.
9. Gently fold the whipped egg whites into the batter, in two additions.
10. Spread the batter into the prepared pans and bake until light golden brown and knife inserted into cake comes out clean, about 30 minutes.
11. Let the cakes cool on rack for about 20 minutes, then carefully turn the cakes out of the pans on onto a rack to cool completely before frosting.
12. For the Earl Grey Pastry Cream.
13. In a medium saucepan, bring the milk, vanilla bean, Earl Grey tea and ½ cup of sugar to a boil. In a large bowl, whisk the eggs, yolks, cornstarch and ¼ cup sugar until smooth and set aside.
14. Slowly pour the hot milk over the eggs, while whisking constantly, until fully combined. Return the entire mixture to the pot and cook over low heat until thickens and bubbles rise to the surface, while stirring constantly.
15. This happens quickly so don’t take your eyes off it.
16. Remove from heat and strain the pastry cream through a fine-mesh sieve into a shallow dish, add the butter and whisk smooth.
17. Cover the surface directly with plastic wrap, and refrigerate until chilled and set.
18. Makes 4 cups.
Title: Buttermilk Pie Crust Dough
Ingredients:
- 2 1/2 all-purpose flour
- 2 sugar
- 1 salt
- 1/2 butter
- 1/2 vegetable shortening
- 1/4 buttermilk
- 2 buttermilk
Instructions:
1. Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal.
2. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough.
3. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour.
4. Note: Can be prepared ahead of time. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.
Title: Agave Nectar Black Bean Brownies
Ingredients:
- 4 unsalted butter
- 1 black beans
- 2 flour
- 1 vanilla
- 1 coffee
- 1/4 sea salt
- 1/4 eggs
- 4
- 1 1/2
Instructions:
1. Preheat oven to 325°F Flour and grease 11 X 18 pan.
2. Melt carob and butter in double boiler. Cool before adding eggs to avoid scrambled eggs. Place all ingredients in blender. Blend on low.
3. Bake 30-40 minutes. Cool before cutting. Enjoy!
Title: Honey Pecan Balls
Ingredients:
- 1 vegetable shortening
- 1/4 honey
- 2 flour
- 1/2 salt
- 2 vanilla
- 2 pecans
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 300°F
2. Mix together all ingredients except powdered sugar & roll into balls.
3. Bake 40-45 minutes until brown.
4. Roll in powdered sugar; let cool.
5. Roll in sugar again & serve.
Title: The Best Sugar Cookie
Ingredients:
- 5 flour
- 5 baking powder
- 1 unsalted butter
- 2 granulated sugar
- 4 milk
- 6 salt
- 1/2 butter
- 1/4 salt
- 1 vanilla
- 1 confectioners' sugar
- 3 milk
- 3 cream cheese
- 2
Instructions:
1. COOKIES!: Pre-heat oven to 350 degrees Fahrenheit.
2. Cream together sugar, butter, eggs, and milk until well combined.
3. Add together flour, salt and baking powder until well combined. Use hands if need be.
4. OPTIONAL: You may place the dough in the refrigerator to stiffen the mixture for 3-5 minutes.
5. Liberally flour a work surface and rolling pin.
6. Roll out dough to desired thickness.
7. Cut with cookie cutters and place on greased cookie sheet.
8. Cook for 7-10 minutes (They cook pretty fast.).
9. Remove from pan immediately and let cool or eat fresh out.
10. FROSTING!
11. Soften butter and cream cheese.
12. Blend together with the rest of the frosting ingredients.
13. Add desired coloring.
14. Spead on cookies when cool, or use as a dip.
15. Top with sprinkles.
16. ENJOY!
Title: Nutty" Austrian Applestrudel (Apfelstrudel Mit Nüssen)
Ingredients:
- 250 flour
- 1 salt
- 1 egg
- 100 water
- 20 vinegar
- 750 apples
- 1 lemon juice
- 50 lemon
- 50 hazelnuts
- 50 butter
- 120 brown sugar
- 1 cinnamon
- 50 raisins
- 2 -3 rum
- butter
- icing sugar
Instructions:
1. Knead all dough ingredients (first 6) to a soft and elastic dough using your hands. Form a ball, cover in plastic wrap and put in fridge for about 30min.
2. Peel and pit apples and cut into 1 to 1,5cm long, thin slices. Sprinkle with lemon juice, stir and set aside. (You should have about 750g apples).
3. Melt 50g butter in a non stick pan, add 120g (use more or less according to your "sweet tooth") brown sugar, hazelnuts and breadcrumbs. Stir and toast until fragrant (be careful not to burn the nuts, sugar and breadcrumbs). Add cinnamon and lemon cest, transfer mixture to a bowl, set aside to cool.
4. Roll dough using a rolling pin on a flour dusted cloth. Use the back of your hands to actually "drag" the dough along until very thin (you're supposed to be able to read a newspaper lying under the dough). Spread butter on the dough.
5. If using raisins: add raisins, rum or calvados to a microwave proof dish and nuke for about 30 secons until the raisins have soaked up all the alcohol).
6. Sprinkle dough with apples, raisins and the breadcrumb-nut filling.
7. Fold in the dough sides and roll up to a "strudel" using the cloth.
8. Coat with melted butter and let bake until golden brown at 190° (usually about 30min.).
9. Let strudel cool for about 20 minute until lukewarm, dust with icing sugar and serve with ice cream or vanilla sauce (or whipped cream).
10. This strudel turns out very fine with puff pastry as well!
Title: No-Bake Chocolate Cake Roll
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 3 cocoa powder
- 1 milk
- 1 frozen non-dairy topping
- 1
Instructions:
1. Combine pudding mix and 2 tablespoons cocoa in small bowl. Add milk; beat on low speed of mixer until smooth and thickened. Fold in 1 cup whipped topping, blending well.
2. Spread about 1 tablespoon pudding mixture onto top of each chocolate wafer; put wafers together in stacks of 4 or 5. On foil, stand wafers on edge to make one long roll. Wrap tightly; refrigerate 5 to 6 hours.
3. Sift remaining 1 tablespoon cocoa over remaining 2-1/2 cups whipped topping; blend well. Unwrap roll; place on serving tray. Spread whipped topping mixture over entire roll. Remove wrappers from chocolate pieces; place on roll to garnish. To serve, slice diagonally at 45° angle. Cover; refrigerate leftover dessert.
Title: Passover/ Low Carb Chocolate Cake
Ingredients:
- 2 pecans
- 1/3 baking powder
- 1 salt
- 1/4 eggs
- 4 butter
- 1/4 margarine
- 1 vanilla
- 1 sugar
- 1/2 water
- 1/4 erythritol
Instructions:
1. Heat oven to 350. Grease an 8 inch round or springform pan.
2. Process pecans until they are the texture of meal.
3. Process the rest of the dry ingredients.
4. Add the wet ingredients and process until blended.
5. Pour into the pan and bake.
6. Bake for about 25 minutes (check with toothpick and leave in longer if needed).
7. Cool and Slice.
Title: Peanut Butter 'n Banana Cookies - Sugar Free
Ingredients:
- 1/2 peanut butter
- 1/4 banana
- 1/3 egg
- 1 vanilla
- 1/2 all-purpose flour
- 1 Splenda granular
- 1/2 baking soda
- 1/2 salt
- 1/2
Instructions:
1. Cream peanut butter, margarine, banana, egg and vanilla until light and fluffy. Mix remaining ingredients separately. Blend into peanut butter mixture until smooth.
2. Form into 1 inch balls. Place on baking sheets. Flatten with fork to desired thickness. Bake at 350°F for 10 to 12 minutes or until golden brown on bottoms. Cool on rack.
Title: Drizzle Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 1 vanilla extract
- 2 eggs
- 2 1/4 cake flour
- 2 1/2 baking powder
- 1 salt
- 1 milk
- 2 milk
- 3/4 sugar
- 2 light corn syrup
- 1 butter
- 2 vanilla extract
- 1
Instructions:
1. Stir shortening to soften. Gradually add sugar. Cream together until light and fluffy. Add vanilla. Add eggs, one at a time, beating each into the mixture before adding the next.
2. Sift flour, baking powder and salt. Shift three times together. Add creamed mixture alternately with milk. Beat after adding a little at a time. Beat until smooth.
3. Pour into a 13x9 greased pan. Bake in a preheated 375F oven for about 25-30 minutes.
4. CHOCOLATE FUDGE DRIZZLE:
5. Melt chocolate in heated milk. Add sugar and corn surp. Cook slowly. Stir until sugar dissolves.
6. Cook gently and stir frequently. Remove from heat when the mixture has cooked for about 3-5 minutes. Do not cook too long because you do not want the mixture to turn into fudge.
7. Remove from heat and add butter. DO NOT stir until the mixture has cooled to room temperature.
8. Add vanilla extract. Beat until the mixture firms up a bit.
9. Once the cake has cooled,m cut holes or cut slash marks all aound the cake. Make sure the hole goes down to the bottom of the cake pan.
10. Pour the chocolate mixrure over the cake, making sure the chocolate drizzles down into the holes you have made in the cake.
Title: Sunken Chocolate Cake
Ingredients:
- 10 bittersweet chocolate
- 5 eggs
- 1/2 granulated sugar
- 1/2 unsalted butter
- 1/3 brandy
- 2 berries
Instructions:
1. Set oven rack to lowest possible position in oven.
2. Preheat oven to 300 degrees F.
3. Have ready a greased 8-9" springform pan lined with parchment paper.
4. Put chocolate pieces into a large microwaveable bowl and cook on HIGH for 1 minute,stir, and continue cooking for 30 seconds, then stir again,repeat as needed until smooth& melted.
5. Set melted chocolate- still in cooking bowl- over another bowl filled with HOT water on counter.
6. Meanwhile, beat egg whites,adding just 1/4 cup of the sugar gradually, until stiff peaks form- they will appear shiny.
7. In another bowl,cream the butter and remaining 1/4 cup sugar until fluffy.
8. Add egg yolks and beat for 1 minute.
9. Add finely ground nuts (they should be almost like a gritty powder) and the brandy and beat for 2 more minutes.
10. Now, your chocolate should still be slightly warm, but no longer burning hot- add just a bit at a time to the butter mixture, stirring with a rubber spatula to combine well until all is added.
11. Fold just 1/4 of the chocolate butter mixture into the egg whites.
12. Next, gently pour the now chocolatey egg white mixture into the remaining chocolate butter mixture and fold very gently- you don't want to crush down the egg whites.
13. (This whole back and forth procedure is essential to keeping the egg whites from getting crushed and to avoid cooking the eggs into scrambled eggs.) Pour carefully into the springform pan.
14. Bake 40-45 minutes if using an 8" pan, slightly less for the 9" pan (about 35-40 minutes).
15. Cake is ready when a toothpick comes out with thick, moist but NOT wet crumbs stuck to it- it should NOT come out clean.
16. Let cake cool in pan 30 minutes- the cake will sink considerably.
17. Remove outer ring of pan and invert cake onto a platter.
18. peel off the parchment.
19. Sprinkle with some additional granulated sugar (or powdered sugar).
20. This should be served warm, with a dollop of sweetened whipped cream on top, and a garnish of fresh berries in season.
21. It is moist in texture- more like a fudgey brownie than a fluffy cake texture.
22. Leftovers should be kept in the fridge.
23. If you need to make this in advance, set the cake out on the counter about 30 minutes before serving to bring it to room temperature.
24. Garnish just before serving or the whipped cream will weep and make a mess all over the cake.
Title: Rich No Frost Chocolate Chip Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/2 chocolate chips
- 3 white sugar
- 12
- 1
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Combine cake mix, water, oil and eggs in bowl.
3. Mix until moistened.
4. Beat at medium speed 2 minutes.
5. Pour into lightly sprayed and floured 13 x 9 inch pan.
6. Sprinkle chocolate chips, sugar and nuts over top of cake.
7. Bake 33 to 37 minutes in 350 degree oven, until toothpick comes out clean.
8. Cool in pan.
9. Cake does not need to be refrigerated.
Title: Cheddar Cheese Pie Pastry
Ingredients:
- 2 flour
- 1 1/4 cheddar cheese
- 1/2 salt
- 2/3 sugar
- 2
- 5 -6
Instructions:
1. Combine flour, cheese and salt in large bowl.
2. Cut in shortening until coarse crumbs form.
3. Sprinkle water into mixture a tablespoon at a time. Press dough with one hand adding water until a ball forms.
4. Let chill 1 hour.
5. This recipe will make 1 (2 crust) 8 or 9 inch pie. Bake according to pie directions.
6. This also works well in food processor.
Title: Buttery Sugar Cookies
Ingredients:
- 2 butter
- 2 powdered sugar
- 2 granulated sugar
- 2 eggs
- 4 vanilla
- 3 flour
- 8 baking soda
- 2 cream of tartar
- 2 salt
- 2
Instructions:
1. Cream butter and sugars.
2. Add oil, eggs and vanilla and mix.
3. Add dry ingredients gradually.
4. Measure out by level spoonfuls.
5. Roll into balls.
6. Place on ungreased cookie sheet and flatten with the bottom of a glass dipped into sugar.
7. Bake at 375 until just set and edges are slightly browned (about 10 minutes.).
Title: Mrs. Wilkes Gingerbread With Lemon Sauce
Ingredients:
- 1 sugar
- 1/2 eggs
- 2 baking soda
- 2 buttermilk
- 1 molasses
- 1 ground cinnamon
- 2 ground ginger
- 1 1/2 nutmeg
- 1/4 salt
- 1 flour
- 3 sugar
- 1 cornstarch
- 4 salt
- 1/2 water
- 1 lemon zest
- 1 lemon juice
- 6 butter
- 2
Instructions:
1. Preheat oven to 365°.
2. Cream the sugar and the Crisco, add the eggs. Dissolve the baking soda in buttermilk and add to this mixture.
3. Add the molasses, spices, salt and flour.
4. Grease and flour two loaf pans.
5. Bake in two 8x5-inch loaf pans for 20 minutes.
6. Serve with whipped cream/lemon topping.
7. To prepare LEMON TOPPING:
8. Combine sugar, cornstarch and salt in a pan. Add the water and cook over low eat, for 5 minutes, until the mixture thickens and boils .
9. Remove from heat and add the lemon rind, juice and butter; stir till blended.
10. Cool slightly before serving.
Title: Butter Cookie Jelly Sandwiches
Ingredients:
- 1 unsalted butter
- 2 granulated sugar
- 1 egg
- 3 pure vanilla extract
- 1 flour
- 4 1/2 vegetable shortening
- 2
- 1
Instructions:
1. Cream butter and sugar thoroughly; add egg, vanilla and almond extract and mix well. Add flour, mixing only until flour is combined. Preheat oven to 350 degrees. Place cookie dough into a large pastry bag fitted with a large star tube. Holding the pastry bag at a 90 degree angle, pipe 2" size logs onto pieces of aluminum foil cut to fit cookie sheets. Position cookies approximately 1" apart. Bake 10 to 12 minutes, cookies should still be pale. Repeat, using remaining dough. You can bake two cookies sheets at a time, alternating sheets midway through baking time. When done, slide aluminum foil off cookie sheets and leave cookies on foil until cool.
2. When cookies are cool, spread approximately one teaspoon of jam on bottom of cookie, top with another cookie, trying to match the size as much as possible. Place cookies on waxed paper or foil, cover and leave several hours before proceeding to decorate with chocolate.
3. When ready to decorate, melt chocolate chips with shortening on top of a double boiler, or place in a small crockpot. When chips are melted, stir well. Dip one end of cookie sandwich into chocolate, scrape extra chocolate off the bottom of the cookie, and place on rack; continue to dip some cookies, then go back to the first few cookies, and sprinkle with colored sprinkles. This method prevents the sprinkles from sinking too deep into the melted chocolate.
4. Store in an airtight container one week.
Title: 3-Ingredient Peanut-Butter-Lover Cookies
Ingredients:
- 1 peanut butter
- 1/2 sugar
- 1 egg
Instructions:
1. Mix ingredients together.
2. Drop by spoonful onto baking sheet.
3. Bake for 10 minutes at 325°F or 8-10 minutes at 350°.F.
Title: Coffee-Mallow Mousse
Ingredients:
- 1 instant coffee
- 1 boiling water
- 30 marshmallows
- 1 Cool Whip
- 10 ladyfingers
- chocolate
Instructions:
1. Dissolve coffee in boiling water, then dissolve the marshmallows in the hot coffee. Refrigerate to cool.
2. When cool, fold in Cool Whip.
3. Line a buttered bowl or mold with ladyfingers. Pour the marshmallow mixture into the bowl. Top with grated chocolate.
4. Chill for 3-4 hours until firm. Unmold onto serving plate.