lumicero/recipes-ing2inst huggingface dataset:
Title: Blueberry Pizza
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 granulated sugar
- 1 baking powder
- 1 lemon zest
- 1 salt
- 2/3 ricotta cheese
- 2 unsalted butter
- 1 water
- 2 pure vanilla extract
- 1 blueberries
- 2 1/2 granulated sugar
- 3 lemon zest
- 1
Instructions:
1. FOR THE DOUGH: In a medium bowl, whisk together the flour, sugar, baking powder, zest & salt, then with a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
2. In a small bowl, whisk together the ricotta cheese, egg yolk, water & vanilla extract, then add this mixture to the flour mixture & stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers.
3. Shape the dough into a disk, then wrap in wax paper & refrigerate for at least 2 hours or up to 2 days.
4. Position a rack in the middle of the oven & preheat the oven to 350 degrees F, then generously butter a large baking sheet.
5. Place the dough on a lightly floured sheet of wax paper, then top that with another sheet of wax paper & roll out the dough to a 10-inch circle.
6. Remove the top sheet of paper, transfer the dough, paper side up, to the prepared baking sheet, & then remove the remaining sheet of wax paper.
7. Fold in the edge of the dough to make a 1/2-inch rim, before baking the crust for 15 minutes.
8. FOR THE FILLING: Meanwhile, in a medium bowl, toss together just 2 pints of the blueberries with the sugar & zest, then pour this mixture onto the warm crust.
9. Bake for another 45 minutes, then top the pizza with the final 1/2 pint of berries & bake 10 minutes longer.
10. Remove the pizza from the oven & put the baking sheet with the pizza on a wire rack to cool for at least 5 minutes.
11. Cut the pizza into wedges & serve warm.
Title: Butterscotch Pudding With Caramel-Espresso Bananas
Ingredients:
- 4 butter
- 1 dark brown sugar
- 1 heavy cream
- 2 salt
- 3/4 cornstarch
- 3 eggs
- 2 Bourbon
- 2 vanilla extract
- 1 1/2 butter
- 1 dark brown sugar
- 6 bananas
- 3 vanilla extract
- 6
- 1
Instructions:
1. For pudding: Melt the butter in a medium-size heavy-duty saucepan. Mix in the brown sugar and cook until the mixture bubbles vigorously. Remove from the heat and stir in the heavy cream, adding it 1 tablespoon at a time. Stir in the milk and salt.
2. In a small bowl, whisk together the cornstarch and eggs until the cornstarch is dissolved.
3. Cook over medium heat, stirring constantly with a whisk, until the pudding comes to a boil. Reduce the heat to a simmer, continue to stir, and cook for 2 minutes.
4. Pour the pudding into a container and stir in the bourbon and vanilla. Cover and refrigerate until thoroughly chilled.
5. To caramelize the bananas: Melt the butter in a large skillet. Stir in the brown sugar, add the banana slices, and cook over medium-high heat, without stirring, until the bananas begin to sizzle.
6. Add the coffee and vanilla and continue to cook until the juices thicken to the consistency of maple syrup, Avoid stirring the bananas. Instead, tilt the pan and spoon the sauce over the bananas as they cook.
7. To Serve: Dish up the pudding in individual custard cups or in tall glasses with the banana slices heaped over it.
Title: Christmas Cookies 53
Ingredients:
- 1 butter
- 1/2 sugar
- 1 lemon peel
- 1 salt
- 1 all-purpose flour
- 1/4
- 2 - 2 1/2
Instructions:
1. Cream butter and add sugar slowly while creaming well. Beat in egg yolk.
2. Add lemon peel, almond extract, and salt. Work in flour. The dough should be quite stiff.
3. Chill dough for an hour or so.
4. Roll out ¼ inch thickened on lightly floured board. Cut cookies and place an inch or so apart on lightly greased cookie sheets.
5. Bake in moderate oven 350° until cookies are done and lightly browned. Cool before icing.
Title: Honey Cake
Ingredients:
- 1 3/4 honey
- 1 currants
- 1/2 raisins
- 3 brandy
- 1/4 applesauce
- 1 1/4 brown sugar
- 1 egg substitute
- 3 1/2 flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 cinnamon
- 1/4 ground cloves
- 1/2 ginger
- 1 orange zest
Instructions:
1. In a saucepan, combine the honey and coffee, bring to a boil and cool.
2. Soak currants in brandy.
3. Preheat the oven to 350 degrees.
4. In the bowl of an electric mixer, blend the applesauce, brown sugar and egg substitute. Combine the flour, baking powder, baking soda, salt and spices.
5. Stir the dry ingredients alternately with the coffee into the egg mixture. Fold in the currants and orange zest. Spray Pam in two 9x5-inch loaf pans (or use non-stick pans). Pour the batter in and bake for 1 hour; the top will be sticky, but a toothpick inserted into the center should come out cle an.
Title: Genesee Valley Apple Crumb Pie (Ny State)
Ingredients:
- 2/3 shortening
- 1 salt
- 1/4 water
- 1 1/2 flour
- 6 apples
- 1/2 sugar
- 1 cinnamon
- 1 salt
- 1/3 butter
- 1/2 sugar
- 3/4 flour
Instructions:
1. Preheat oven to 450°F.
2. Crust:.
3. In a medium mixing bowl, cream shortening with 1 teaspoon salt.
4. Mix in boiling water; stir in flour.
5. Press crust into a 9 or 10 inch pie plate.
6. Filling:.
7. Pare, core and slice the apples; place in prepared pie crust.
8. Combine 1/2 cup sugar with 1 teaspoon cinnamon and a pinch of salt.
9. Sprinkle sugar mixture over apple slices.
10. Crumb Topping:.
11. In a mixing bowl, cut 1/2 cup sugar and 3/4 cup flour into 1/3 cup butter until it forms pea-sized crumbs.
12. Spoon mixture over the apples.
13. Bake pie at 450F for 10 minutes. Reduce oven temperaure to 350F and continue to bake for 30 minutes.
Title: Six-Star Banana Cream Pie
Ingredients:
- 1/3 Crisco shortening
- 2/3 granulated sugar
- 3 peanut butter
- 1 egg
- 1/2 flour
- 1 butter
- 2 cornstarch
- 1/2 granulated sugar
- 1 1/4 salt
- 1 milk
- 4 eggs
- 4 butter
- 1 vanilla
- 1 bananas
- 2 -3 Cool Whip
- 1/4 granulated sugar
- 1 water
- 3
Instructions:
1. PEANUT BUTTER CRUST:
2. Beat shortening with sugar in a small bowl. Measure 1/8 cup of the beaten egg; you may discard the rest.
3. Add in peanut butter and blend together with an electric hand mixer.
4. Add the oats. (You may grind them in a food processor. These help to make the crust crunchier and less soggy.).
5. Preheat oven to 325 degrees before dropping onto a cookie sheet.
6. Make small balls and flatten each drop with the back of a metal spoon.
7. Bake for 12 minutes and remove to an oven-safe wire cooling rack. Turn off the oven. Return the cookies (on the cooling rack) to the oven for an additional 5 minutes.
8. Put baked cookies into a food processor and grind down to coarse crumbs. Melt butter in microwave. Mix with the crumbs in a small bowl.
9. Using your fingers, press the mixture into the bottom of a 9 or 10 inch pie plate.
10. PIE FILLING:
11. Mix first three ingredients (corn starch, sugar, salt) in a large bowl.
12. Measure milk into a medium to large saucepan, and dissolve the dry mixture in it. Make sure NO lumps are left.
13. Turn on burner to medium heat and stir continuously. When bubbles begin to burst at the surface and mixture has thickened, stop cooking.
14. Add in butter and vanilla, stirring well.
15. Transfer half the mixture back to your mixing bowl. Combine with eggs and stir vigorously. Transfer this back to the saucepan with the rest of the pudding and combine.
16. Heat on medium to return the mixture to bubbling.
17. Slice bananas and layer half over the pie crust. Add half the pudding mixture, then the rest of the banana slices, then the rest of the pudding mixture.
18. Let cool. After about an hour, transfer to refrigerator.
19. Once the pie filling has set, top with Cool Whip.
20. CARAMEL DRIZZLE:
21. Combine sugar and water in a very small saucepan.
22. Heat on high to boiling.
23. Keep the solution boiling the entire time and stir. When the mixture has become medium to dark brown, add the whipping cream.
24. Stir. Heat on high again to let the mixture become uniform. Let boil for at least 2 minutes.
25. Put in a plastic bag and seal. Snip the corner to create a small opening (about the size of the tip of a grain of rice).
26. Drizzle caramel over the Cool Whip atop your pie.
27. Enjoy!
Title: PUMPKIN FLAN
Ingredients:
- 15 pumpkin puree
- 1 pumpkin pie spice
- 1/2 cayenne pepper
- 1/4 salt
- 1 molasses
- 1/2 fat free cream cheese
- 3/4 eggs
- 8
- 3
Instructions:
1. Preheat oven to 350°.
2. Beat softened neufchatel or cream cheese until smooth.
3. Add remaining ingredients and mix until smooth.
4. Pour into a greased 8" square pyrex dish or 6 individual creme brulee dishes. Place dish(s) inside a larger pan, fill the space with boiling water to a depth of 1/2 up the side of the dish(s).
5. Bake til firm and slightly puffed, approx 1 hr 10 mins for the one big dish, or 45 minutes for the brulee dishes. Test if done by inserting a knife near the center. Flan is done if knife comes out clean.
6. Serve with whipped cream and a sprinkling of nutmeg or pumpkin pie spice. Can also add a sprinkling of graham cracker crumbs if desired.
Title: Lemon Angel Food Cake
Ingredients:
- 1
- 1/2
Instructions:
1. Prepare angel food cake as directed on package.
2. Prepare lemon filling according to package.
3. Cover with wax paper& chill.
4. Slice cake into 3 layers.
5. Spread 1/2 of chilled filling between layers.
6. Fold whipped cream into remaining lemon filling.
7. Spread over top& sides of cake.
8. Chill 4 hours before serving.
Title: PURPLE SWEET POTATO CREATURE COOKIES
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 coarse salt
- 1/2 unsalted butter
- 1/4 light brown sugar
- 1 granulated sugar
- 1 egg
- 1/2 purple sweet potato
- 1 white chocolate chips
- 1 -3
Instructions:
1. Combine flour, baking powder and salt in a small mixing bowl. Whisk to combine.
2. In mixer fitted with paddle attachment, cream butter, light brown sugar, and 1/2 cup granulated sugar on medium speed until light and fluffy. Add egg and beat until well combined. Add mashed ube or ube jam, ube flavoring and food coloring to reach desired hue.
3. Add dry ingredients and mix on low speed until just combined.
4. Form dough into a disc and wrap well with plastic wrap. Refrigerate at least 2 hours or overnight.
5. Preheat oven to 350 degrees F. Using 2 tablespoon scoop, form dough into balls and roll in remaining granulated sugar. Bake cookies, 12 per tray, 14-16 minutes until just set. Transfer to wire rack to cool completely.
6. Insert white chocolate chips, point side down, into cookies to form eyes and finish with a drop of melted dark chocolate to form pupils.
Title: Maraschino Cherry Icing
Ingredients:
- 1 powdered sugar
- 1 Crisco shortening
- 1/2 vanilla flavoring
- 1/2 maraschino cherry
- 1 water
- 1/4 cherry juice
- 1/4 Cool Whip
- 1/2
Instructions:
1. Combine cherry juice and water together.
2. Using a Kitchen Aid-type mixer with a paddle, dump powdered sugar, Crisco, vanilla,and butter flavoring into mixing bowl.
3. Mix together at a medium speed.
4. Slowly add 1/4 cup of juice mixture.
5. While continuing to mix at a medium speed, add an additional 1/4 cup of juice mixture until desired consistency reached. (You may not need all of the juice mixture to reach a spreadable consistency).
6. Remove bowl from mixer and scrape paddle.
7. Gently fold in the well drained cherries.
8. Gently fold in the Cool Whip.
9. Place in a glass container with a tight fitting lid.
10. Refrigerate. Will keep approximately 1 week.
11. *Be sure to drain the cherries well after they are chopped or you may notice the cherries "seep" a little juice into the icing.
12. I do not add all of the juice mixture when I make this icing.
13. I have used this icing to generously ice a 2 layer 9-inch cake. It makes a nice batch of icing. The servings are approximate and can change depending what you are icing.
14. Enjoy!
Title: Cranberry-Carrot Layer Cake
Ingredients:
- 4 eggs
- 1 1/2 brown sugar
- 1 1/4 flour
- 1 baking soda
- 2 ground cinnamon
- 1 baking powder
- 1 salt
- 3/4 ground cloves
- 1/2 carrots
- 1/4 dried cranberries
- 2 cream cheese
- 1 butter
- 2 confectioners' sugar
- 3/4 milk
- 4 ground ginger
- 1
- 1/2
Instructions:
1. In a mixing bowl, combine the eggs, brown sugar, oil and orange peel; mix well.
2. Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; beat into egg mixture.
3. Stir in carrots and cranberries.
4. Pour into two greased and floured 9 inch round baking pans.
5. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes before removing from pans to wire racks to cool completely.
7. For frosting, in a mixing bowl, beat cream cheese and butter until fluffy.
8. Gradually beat in confectioners' sugar, milk, ginger and orange peel if desired.
9. Split each cake into two horizontal layers.
10. Spread frosting between layers and over top and sides of cake.
Title: Razzle Dazzle Berry Trifle
Ingredients:
- 1 1/2 boiling water
- 2 raspberry gelatin powder
- 1 cold water
- 24 bananas
- 2 instant vanilla pudding
- 21 2% low-fat milk
- 1/2 Cool Whip Lite
- 1/2 blueberries
- 1 mint sprig
- 2 1/2 raspberries
- 1
Instructions:
1. Combine boiling water and gelatin in a large bowl; stir until gelatin dissolves (about 2 minutes). Add cold water and ice cubes, stirring until slightly thickened. Remove any unmelted ice. Stir in banana and blueberry pie filling; set aside.
2. Place cake cubes in a large bowl. Drizzle orange juice over cake cubes, and toss well. Spoon gelatin mixture over the cake cubes; cover and chill 30 minutes.
3. Prepare pudding according to package directions, using 2 1/2 cups of 2% milk. Fold whipped topping into the pudding, and spread over gelatin mixture. Cover and chill. Garnish with blueberries, raspberries, and mint, if desired.
Title: Pennsylvania Dutch Whoopie Pies
Ingredients:
- 2 sugar
- 1 shortening
- 2 eggs
- 4 flour
- 1 vanilla
- 2 salt
- 1 milk
- 1 white vinegar
- 1 baking soda
- 2 hot water
- 1 milk
- 2 vanilla
- 4 powdered sugar
- 2 shortening
- 4
- 1
Instructions:
1. COOKIE.
2. Cream together sugar and shortening;add eggs.
3. Sift together flour, cocoa& salt. Add to creamed mixture alternately with milk. Add vanilla.
4. Dissolve baking soda in HOT water and add LAST, mixing well.
5. Bake 400 degrees 8-10 minutes.
6. Make sandwiches from 2 cookies filled with whoopie pie filling.
7. COOKIE CREAM FILLING.
8. Mix together egg whites,vanilla, milk & 2 cups 10x sugar.
9. Beat in the shortening and the remaining 10x sugar.
10. Spread a dab of cream filling on flat side of COOLED cookie.
11. Top with another cookie to form sandwich pie.
12. Makes ALOT of cookies.
13. Recipe can be cut in half.
Title: Orange Pound Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 sugar
- 1/2 butter
- 1 powdered sugar
- 1
- 1/4
- 1/2
- 1 1/2
- 1/4
Instructions:
1. Combine first 7 ingredients in a bowl and mix for 5 minutes. Pour into ungreased tube pan and bake at 375 degrees F for about 45 minutes.
2. While cake is baking, combine topping ingredients in saucepan, bring to boil for about 1 minute and set aside until cake is done.
3. When cake is baked, remove from oven and with knife, loosen cake from around the outside edge of the cake pan and around the center tube pan part. Pour the orange juice mixture over cake and allow the cake to cool completely before removing from pan.
4. Combine powdered sugar and orange juice and pour over cake.
Title: Tequila Brownies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 1/2 flour
- 1 1/4 baking powder
- 1 salt
- 1/2 eggs
- 1/2
- 3
- 1
Instructions:
1. Grease a 9x13 pan.
2. Heat butter and one cup of chips in a 3 quart sauce pan over low heat , stirring constantly, until melted.
3. Stir in sugar, flour, tequila, baking powder, salt and eggs, until combined.
4. Spread mixture in the pan and sprinkle with remaining chips and nuts.
5. Bake 30 minutes at 350 degrees or until the center is set.
6. Cool completely before cutting into desired sized squares.
7. Store in an airtight container.
Title: Melomakarona (A Greek Christmas Cookie)
Ingredients:
- 1 1/2 light olive oil
- 1/2 butter
- 1 beer
- 1 ground cinnamon
- 1 1/2 ground cloves
- 2 oranges, zest of
- 1 sugar
- 2 semolina
- 6 flour
- 1/2 baking soda
- 1/2 baking powder
- 1 salt
- 1 1/2 sugar
- 1 1/2 thyme honey
- 1 water
- 3/4 walnuts
Instructions:
1. Put the corn oil, butter, beer (or orange juice), cinnamon, cloves, orange peel and sugar in a mixing bowl and beat until they are thoroughly blended.
2. Sift about one cup of flour with the baking soda, baking powder and salt and blend into the oil mixture.
3. Add the semolina, a cup at a time, into this mixture.
4. Add enough of the remaining flour, a cup at a time, until you get a rather firm dough (you may need a bit more or less than the amount of flour mentioned in the ingredients list).
5. Use your hands to do the mixing, as an electric mixer will be useless after the first two or three cups of flour have been added.
6. Roll the dough into cylinders, about two inches long and one inch in diameter, flatten them with your hands, and place them on cookie sheets that have been greased with a little olive oil.
7. Bake at 350 degree Fahrenheit for half an hour.
8. Remove the cookies from the oven and pour hot syrup over them.
9. Lay the cookies out in a rimmed baking pan large enough to contain them and pour the hot syrup over the cookies, sprinkle them with the chopped walnuts and let them soak overnight.
10. (Alternatively, if you do not have enough rimmed baking sheets to accommodate all the cookies, you can dip them in batches directly into the hot syrup - keeping the syrup at the lowest possible simmer - and allow to soak in the syrup for 8-10 minutes; remove with a slotted spoon).
11. For the syrup: mix the sugar, honey and water, and bring to a boil.
12. Cook on low heat for four minutes and skim off the foam that forms on top.
13. The next day put them on your prettiest platter, sprinkle each layer evenly with the finely chopped walnuts and wrap with plastic wrap (or put in an airtight container) and serve.
14. These are great keepers and will last for months (my Mom's 'big' batches sometimes made it nearly up until Easter!).
Title: Southern Comfort Holiday Yams
Ingredients:
- 2 sweet potatoes
- 1/2 butter
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/2 ground allspice
- 1/4 salt
- 1 light brown sugar
- 1/4 eggs
- 3 large marshmallows
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Drain and rinse the yams.
3. In a food processor, combine together the yams (sweet potatoes), butter, spices, salt, brown sugar, orange juice, eggs, and Southern Comfort.
4. Pour into rectangular casserole dish or lasagna pan.
5. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, checking to see that the center of the potato mixture is cooked.
6. After it' s cooked, take it out and place large marshmallows end-to-end all over the top; they will melt slightly from the heat of the potatoes, but that's okay.
7. About 10-15 minutes before you're going to serve the yams, place them under the broiler in the oven for about 5 to 10 minutes until they're golden brown - be careful they don't burn.
8. Serve and enjoy!
Title: Goji Berry Brownies
Ingredients:
- 7 plain flour
- 1/2 eggs
- 2 artificial sweetener
- 3/4 applesauce
- 8 cinnamon
- 1/2 salt
- 1/4
- 25
Instructions:
1. Preheat the oven to Gas Mark 4.
2. Combine the flour, cocoa,salt and cinnamon. Mix well.
3. In a separate bowl whisk together the eggs, sweetener and applesauce.
4. Add the egg mixture to the flour. Stir, but don't over mix, you'll have rubbery brownies otherwise.
5. Carefully stir in the goji berries. Once again being careful not to over-mix.
6. Pour into a 8 inch greased pan.
7. Bake for 25 minutes.
Title: Danish Aebleskiver
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 2 white sugar
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 4 buttermilk
- 2
- 1
Instructions:
1. Note: You will need an aebleskiver pan to cook these properly.
2. Beat the egg whites until stiff.
3. In a separate bowl, mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth.
4. Gently fold in the egg whites last.
5. Put about 1 tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot.
6. Pour in about 2 tablespoons of the batter into each cup.
7. As soon as they get bubbly around the edge, turn them quickly (the original recipe poster states,"Danish cooks use a long knitting needle, but a fork will work").
8. Continue cooking, turning the ball to keep it from burning.
Title: Chocolate-banana Cake
Ingredients:
- 2 flour
- 1/2 sugar
- 1 baking powder
- 2 eggs
- 2 boiling water
- 1 bananas
- 1
- 2
Instructions:
1. Preheat the oven to 350°F.
2. Grease 2 bread loaf tins (holding about 6 cups each).
3. Put the dry ingredients in the food processor.
4. Add eggs, water, and bananas.
5. Process for about 15 seconds making sure all is well mixed.
6. Pour the mixture in the 2 loaf pans and bake for 30 minutes.
7. When done, an inserted skewer should come out clean.
8. If you don't have a food processor:
9. Mash the bananas.
10. Put the bananas and the rest of the ingredients in a bowl and stir until blended.
11. Proceed as above.
Title: Teddy Bear Cookies
Ingredients:
- 1 1/2 brown sugar
- 1 butter
- 2 margarine
- 2 vanilla
- 2 1/4 eggs
- 2 1/2 flour
- 1 quick oats
- 4 1/2 baking soda
- 24
Instructions:
1. In large bowl, combine brown sugar and butter.
2. Beat until fluffy.
3. Add vanilla and eggs, blend well.
4. In medium bowl, combine flour, oats and baking soda, mix well.
5. Add to brown sugar mixture, blend well.
6. Cover with plastic wrap and refrigerate 1 hour for easier handling.
7. Heat oven to 375.
8. For each bear, form two 1/2 inch balls and one 1 1/2 inch ball.
9. Place the large ball on ungreased cookie sheet.
10. Place smaller ones on top to form ears.
11. Flatten dough slightly.
12. Crimp edges with fork.
13. Repeat with remaining dough, placing large balls of dough 3 inches apart.
14. Bake at 375 for 7 - 10 minutes or until light brown.
15. Cool completely.
16. To decorate, use small round tip on decorator icing/.
17. Pipe icing on each cookie for eyes and mouth.
18. For nose, use small amount of icing to secure candy coated chocolate piece on cookie.
19. Let icing set before storing.
Title: Dessert Wontons
Ingredients:
- 1 banana
- 1 wonton wrappers
- 1 sugar
- 1
- 13
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. In a tiny bowl, add some water. This is for sealing the edges of your wontons.
4. In a small bowl, add the banana, nutella and the jam and combine until smooth.
5. Take 1 heaping teaspoon of the banana mixture and place it in the middle of the wonton wrapper. Top with a few nut pieces.
6. Dip your finger into the water and place along the edges of the wrapper (this will be the glue to seal the wrappers together).
7. Fold the wrapper over into a triangle and place on baking sheet. Do the same with the rest of the wrappers.
8. Spray each wonton with the nonstick spray and sprinkle with sugar. At this point, feel free to freeze them for later serving. Once frozen, transfer to zip-lock bag to lock out freezer burn.
9. Bake in oven until lightly brown (11-15 minutes).
10. Garnished with whipped cream and a little drizzle of Hershey's syrup. Serve immediately.
Title: Gingerbread Men
Ingredients:
- 125 butter
- 1/2 brown sugar
- 1/2 golden syrup
- 1 plain flour
- 2 1/2 ground ginger
- 1 bicarbonate of soda
- 1 icing sugar
- 1
- 1 1/2
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Beat in golden syrup and egg yolk.
3. Stir in sifted dry ingredients in 2 batches.
4. Press mixture into a ball, knead on lightly floured surface until smooth, cover and put in fridge for 30 minutes.
5. Roll dough between 2 pieces of greaseproof paper until 4mm thickness.
6. Cut shapes you desire and place on lightly greased oven trays 3cm apart (they spread when cooking).
7. Bake in moderately hot oven about 8 minutes or until lightly browned and firm, cool on trays.
8. Royal icing:
9. Whisk egg white with a fork, gradually whisk in sifted icing sugar, about 1 tbsp at a time.
10. Colour as desired and decorate.