lumicero/recipes-ing2inst huggingface dataset:
Title: Diplomatic Pudding
Ingredients:
- 1 granulated sugar
- 1 evaporated milk
- 1 sweetened condensed milk
- 1 raisins
- 1 sweet vermouth
- 3 all-purpose flour
- 1/2 vanilla extract
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1 salt
- 1
- 1/4
- 1/8
Instructions:
1. PREHEAT oven to 350°F.
2. HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and light brown in color. Quickly pour onto bottom of 9-inch cake pan. Holding pan with potholders and working quickly, swirl melted sugar around bottom and sides to coat. Set aside to cool. Coat bottom with fruit cocktail.
3. CRUMBLE bread into a large mixing bowl. Add the evaporated and sweetened condensed milks. Mash with a potato masher or mix in blender until smooth. Add the egg yolks, raisins, almonds, vermouth, flour, vanilla extract, cinnamon, nutmeg and salt; stir until well blended. Pour the mixture into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water to about halfway up the side of the pan.
4. BAKE for 1 hour or until a wooden pick inserted in center of pudding comes out clean. Let cool on wire rack for 15 minutes. Invert onto a serving platter. Serve warm or chilled. Garnish each slice with dollop of whipped cream, maraschino cherry and sliced almonds, if desired.
Title: Mini Jell-O Trifle Bites
Ingredients:
- 2 boiling water
- 2 raspberry gelatin powder
- 3 Philadelphia Cream Cheese
- 1 icing sugar
- 1 Cool Whip Topping
- 1 lemon peel
- 1
Instructions:
1. PLACE foil liners in 24 miniature muffin pan cups.
2. STIR boiling water into dry jelly powder; mix in large bowl 2 minute until completely dissolved. Place 1 cake cube in each muffin cup; pour jelly over cake to fill cup completely. Refrigerate 2 hours or until set.
3. BEAT cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Gently stir in whipped topping and lemon peel until well blended.
4. FILL pastry bag fitted with star tip with cream cheese mixture. Pipe decorative dollop of cream cheese mixture on top of each trifle.
Title: Korean Red Bean Porridge
Ingredients:
- 2 adzuki beans
- 1/2 rice
- 4
Instructions:
1. In a heavy pot, cook the red beans with 12 cups of water for 30 minutes over a medium flame. Stir frequently. Then cook for 40 more minutes over a low flame. Let the soup cool. The beans should look smothered and the consistency dense.
2. Remove the outer shells of the red beans. Use a mesh strainer and pour the bean soup through it. If the consistency is too thick, add some water to help separate the peel further and press the beans through the strainer.
3. Pour the strained soup back into the pot. Add the rice and 2 cups of water and cook for 15 minutes over a medium flame. Stir constantly.
4. Over a low flame, cook for 15 minutes more, stirring. Add the rice cake and cook for 5 minutes, stirring.
5. If the soup feels too thick, add a little water until it is the desired consistency.
Title: Katharine Hepburn's Brownies
Ingredients:
- 2 butter
- 1/2 sugar
- 1 eggs
- 2 vanilla
- 1/2 flour
- 1/4 walnuts
- 1
Instructions:
1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.
2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.
3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.).
4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.
5. You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.
Title: Yeasted Tart Dough
Ingredients:
- 1 active dry yeast
- 1 sugar
- 1/4 warm water
- 1 egg
- 1 1/4 unbleached white flour
- 1/2 salt
- 1/2 lemon peel
- 3 creme fraiche
- unsalted butter
Instructions:
1. In a bowl dissolve yeast and sugar in the water then move it to a warm place while you gather the other ingredients.
2. If the egg is cold warm it in a bowl of hot water.
3. Combine the 1 cup of the flour, salt, and lemon zest in a bowl and make a well in the middle.
4. Break the egg into the middle of the well; add the softened butter; and pour in the yeast mixture which should be foamy with bubbles.
5. Mix with a wooden spoon to form a soft smooth dough. Dust it with flour and gather into a ball. Set it in a clean bowl and cover with cling film or a kitchen cloth.
6. Let the dough rise in a warm place until it has doubled in bulk (about 45 minutes to an hour).
7. Flatten the dough place it in the centre of a 10 inch tart ring and using either your knuckles or the heel of your hand press it out to the edge of the ring. Add only enough flour to keep it from sticking. If the dough shrinks back while you are shaping it cover it with a towel and leave it to relax for 20 minutes before you finish pressing it out.
8. It should be thin on the bottom and thicker at the sides, about 1/4 inch above the rim of the pan.
9. It can be filled immediately or refrigerated until needed. Once the tart is filled, bake in the middle of a 375 degree oven.
Title: Raspberry Cake with 2 Berry Sauces
Ingredients:
- 2 1/2 blueberries
- 3/4 sugar
- 1/2 water
- 1 fresh lemon juice
- 2 raspberries
- 3/4 sugar
- 1/2 water
- 1/2 currant jelly
- 3 eggs
- 1 sugar
- 1 flour
- 1 cream of tartar
- 1/2 baking soda
- 1/3 water
- 2 pure vanilla extract
- 2 confectioners' sugar
- 3 fresh raspberry
- 1 fresh blueberries
- 1
Instructions:
1. Blueberry sauce: Simmer 12 minutes or so and cool.
2. Raspberry sauce: Simmer 12-15 minutes and cool.
3. Make a jelly roll using raspberry jelly.
4. Preheat oven to 375 F and grease a 10 1/2 x 15 1/2 jellyroll pan.
5. Beat wet ingredients until foamy.
6. Add dry ingredients.
7. Pour into jellyroll pan.
8. Bake for about 12 minutes or until a toothpick comes out clean.
9. Cool for a couple of minutes.
10. Loosen the edges with a spatula until cake is loosened.
11. Sprinkle a clean kitchen towel liberally with confectioners sugar.
12. Quickly turn cake out unto kitchen towel.
13. Cool and cover cake with a layer of raspberry jam.
14. Roll up on the long side.
15. Trim the crusty edges. Slice and serve!
16. Plating instructions: Cut a slice of jellyroll and place on plate, sprinkle with confectioners sugar, and decorate plate with a swirl of raspberry sauce and then a swirl of blueberry sauce.
17. Then top each slice of cake w/ whipped cream.
18. Sprinkle with fresh raspberries and blueberries. Serve.
Title: Choco Cream Cake
Ingredients:
- 1 cake flour
- 3/4 Equal sugar substitute
- 1/3 cocoa powder
- 3/4 baking soda
- 1/2 iodized salt
- 3/4 evaporated milk
- 3/4 vinegar
- 1/4 butter
- 1 egg
- 1/2 vanilla extract
- 200 Equal sugar substitute
- 1 unflavored gelatin
- 850 hot water
- 1 confectioners' sugar
- 1 vanilla extract
- 200 cocoa powder
- 1/4 unflavored gelatin
- 1/4 hot water
- 2 1/2
- 1
Instructions:
1. Cake: Preheat oven to 350oF. Grease and flour an 8-inch round pan. Combine first 10 ingredients in a bowl. Beat with mixer for 30 seconds on low speed and 3 minutes on high speed. Pour in pan.
2. Bake for 30 minutes (or until a toothpick inserted in the center of the cake comes out clean). Cool. Slice.
3. Frost with cream mixture. Pipe with chocolate mousse. Refrigerate before serving.
4. Cream: Whip Cream with sugar. Fold in Fruit Cocktail and gelatin mixture.
5. Chocolate Mousse: Whip Cream with vanilla. Add confectioner's sugar, cocoa and gelatin mixture. Whip until stiff peaks form.
Title: Advocaat Cake (German Eierlikoer Torte)
Ingredients:
- 3 1/2 butter
- 3 1/2 sugar
- 2 hazelnuts
- 8 7/8 chocolate
- 4 1/2 baking powder
- 2 rum
- 2 heavy whipping cream
- 6 Advocaat (German Eierlikor)
- 6
- 2
- 17
- 6
Instructions:
1. mix ingredients 1-8 to a dough (use advokaat instead of the rum if you like).
2. beat egg whites until stiff and carefully mix to the dough by hand with a spatula
3. bake in a round 9 inch springform for approx 40 min at 350F and let cool
4. whip heavy whipping cream with the whip cream aid and spread onto the cooled cake (approx 1/2 hight of cake bottom). Do not spread onto the sides of the cake to give a nice black and white pattern.
5. Place whipped cream dots tightly around the perimeter of hte whipped cream top to form a sort of wall around the cake.
6. pour approx 6 shot glasses of advokaat into the middle of the cake. Be mindful that non of the advokaat seeps through at the edges.
Title: Crock Pot Ginger & Orange Rhubarb
Ingredients:
- 2 rhubarb
- 1 water
- 8 caster sugar
- 2 oranges, juice and rind of
- 2
Instructions:
1. Place all the ingredients in your crock pot and mix well.
2. Cook on low for 4 to 6 hours (my 3 quart crock pot takes 5 hours).
3. Let it cool and then chill in the fridge until ready to serve, it will thicken somewhat when it is cooling and the flavors will mellow.
Title: Simple Creme Anglaise
Ingredients:
- 1/3 sugar
- 1 egg
- 1 vanilla
- 3/4 2% low-fat milk
Instructions:
1. In a bowl, whisk together sugar, egg and vanilla.
2. In a small saucepan, heat the milk over medium heat until it is steaming. Gradually add a bit to the egg mixture, stir to combine, then add to the saucepan. (By adding a bit to the egg mixture first, it will help prevent getting scrambled eggs).
3. Stir over low heat, stirrig constantly, for 5 - 8 minutes or until slightly thickened. Do not boil.
4. Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.
Title: Sugar Crinkles
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1 shortening
- 1 vanilla
- 1 egg
- 2 flour
- 1 cream of tartar
- 1 baking soda
- 1 salt
- sugar
Instructions:
1. Cream together the sugar, brown sugar and shortening, vanilla and egg.
2. Add the flour, cream of tartar, baking soda, and salt; mix well.
3. Roll into 1-inch balls then roll in sugar. Place balls 2 inches apart on an ungreased baking sheet.
4. Bake at 350°F oven for 10 minutes, or until lightly browned.
Title: Red Velvet Cupcakes
Ingredients:
- 2 1/2 cake flour
- 1 salt
- 2 baking powder
- 1 buttermilk
- 1 vanilla
- 2 unsalted butter
- 1 sugar
- 1/2 eggs
- 1 1/2 apple cider vinegar
- 2 baking soda
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Line two standard-size muffin pans with baking cup liners.
3. In a bowl whisk together the cake flour, salt, cocoa, and baking powder to combine.
4. In a pitcher, whisk together the buttermilk, food coloring and vanilla until blended.
5. In a standard mixer set on medium to medium-high speed, beat the butter and sugar until light and fluffy, about 5 minuted.
6. Add the eggs, one at a time. Beating until fully incorporated; scrape down the sides and bottom of bowl as necessary.
7. Add the flour mixture in portions, alternating with the buttermilk mixture until smooth and just blended.
8. In a cup combine the vinegar and baking soda, allow to fizz, then fold into the batter by hand.
9. Working quickly divide the batter evenly among the muffin pan cups and place into the oven immediately.
10. Bake for 15 minutes, then check center of the cupcakes with a toothpick. If you have a few crumbs clinging to the toothpick the cupcakes are done. If the toothpick comes out with more than a few crumbs, return to the oven for a minute or so, watching closely.
11. Cool cupcakes in pan on a wire rack until cool enough to handle, about 15 minutes. Carefully lift each from the pan, and set on the wire rack.
12. Cool to room temperature before icing, about 30 minutes.
Title: Gordon Ramsay's Chocolate Fondant
Ingredients:
- 50 butter
- 200 cocoa powder
- 200 dark chocolate
- 200 butter
- 4 eggs
- 4 plain flour
- 200
Instructions:
1. Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa out, and then repeat with all of the moulds.
2. Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes.
3. In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together.
4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter.
5. Tip the fondant into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.
6. Heat the oven to 200/180/Gas 6.
7. Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute before turning out.
8. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each one slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over.
9. Serve with vanilla ice cream and caramel sauce.
Title: Gran's Scottish Shortbread
Ingredients:
- 1 unsalted butter
- 1/2 confectioners' sugar
- 1 salt
- 1/4 flour
- 2 1/4
Instructions:
1. Beat butter with sugar, salt, and egg yolk until fluffy.
2. Add flour a little at a time until mixture is too stiff to work with a spoon. (Do not use a mixer, as the dough will be far too stiff.)
3. Flour a counter or board and knead the dough, pulling the flour into it, until it just begins to "crack". It's about the texture of play-doh at this point, perhaps a little stiffer. You may need a little more or a little less than 2 1/4 cups.
4. Divide the dough into two balls and pat them each into a circle about 1/2 inch thick on an ungreased cookie sheet. Prick the whole thing with a fork, and use the flat of the fork to press lines around the edges.
5. Bake at 350°F until brown, about 30 minutes. The center will be a pale pastel yellow and the edges will just be turning brown.
6. Remove the cookie sheet and cut the shortbread while it's still hot (it gets more brittle as it cools).
Title: Summer Dessert
Ingredients:
- 3/4 - 1 1/2 margarine
- 1 1/2 flour
- 1 pecans
- 8 cream cheese
- 1 powdered sugar
- 1/2 Cool Whip
- 2 instant pudding mix
- 3 milk
- 1/2 Cool Whip
Instructions:
1. Mix together crust ingredients until crumbly.
2. Press in bottom of oblong pan.
3. Bake for 20 minutes at 350*.
4. Mix together cream cheese, powdered sugar and 1/2 carton of cool whip.
5. Spread on cooled crust.
6. Mix 2 packages instant pudding with 3 cups milk.
7. Spread on cream cheese mixture.
8. Top with rest of cool whip.
Title: Angel Food Cake Dessert
Ingredients:
- 1 low-fat ricotta cheese
- 1 non-fat vanilla yogurt
- 2
Instructions:
1. Cube cake.
2. Mix cheese and yogourt together.
3. Prepare your choice of fruit (strawberries, cherries, peaches, raspberries etc.).
4. Layer cake in glass bowl.
5. Next layer is cheese and yogourt.
6. Layer fruit.
7. Repeat each layer.
8. Top with fat free or low fat yogourt or Cool Whip.
Title: Nanna Robbie's Chocalate Cake
Ingredients:
- 125 butter
- 1 1/4 caster sugar
- 1 water
- 2 cocoa powder
- 1/2 bicarbonate of soda
- 2 eggs
- 1 1/2 self-raising flour
- 1/2 sultanas
- 1/2 walnuts
- 1 -2 rum
Instructions:
1. In a large saucepan slowly melt butter and add sugar, water, cocoa powder and bicarbonate soda.
2. At this stage you may wish to add dried fruits, sultanas and rum.
3. Allow to boil for 5 minutes.
4. Remove from heat and allow to cool.
5. Add 2 well beaten eggs to saucepan and mix well.
6. Add self raising flour and continue to mix until well blended.
7. Chopped walnuts can be added at this stage.
8. Grease a round or square cake tin.
9. Pour mixture into tin and place in a moderate oven (180C regular or 160C degrees fan forced).
10. Bake for 50 minutes or until a skewer comes out clean.
11. You can frost the cake with a chocolate frosting or dust with icing sugar.
Title: World's Most Amazing Simple Cobbler!! (Peach and Strawberry)
Ingredients:
- 1/3 light brown sugar
- 2 granulated sugar
- 1 walnuts
- 1 1/2 pecans
- 1 ground cinnamon
- 8 all-purpose flour
- 1 1/2 unsalted butter
- 1/8 vanilla extract
- 3 salt
- 8 -10 fresh strawberries
- 1/2 sugar
- 1 cinnamon
- 1/4 cornstarch
- 1
Instructions:
1. Preset oven to 350°F.
2. Put all fruit, sugar, lemon juice, cinnamon, and cornstarch in one bowl and mix with hands until fruit is covered. Pour this mixture into a small glass baking dish, making sure to include all the extra sugary juices from the bowl.
3. Separately, mix all topping ingredients. This will make a crumbly mixture (not a dough). Pour this topping evenly over fruit in baking dish.
4. Bake at 350°F for about 15 minutes.
5. Serve warm, possibly with ice cream.
Title: Cherry Almond Tiramisu (Lower Sugar)
Ingredients:
- 6 Splenda sugar substitute
- 3/4 sugar
- 1/2 mascarpone cheese
- 12 amaretto liqueur
- 16 ladyfingers
- 1/2 fresh cherries
- 1/2
- 1 1/2
- 2
- 1/3
- 1
Instructions:
1. Mix egg yolks, sugar and Splenda in a metal bowl, and whisk until thick and pale yellow. It may not come together immediately, and may look too thick, but keep stirring, it does work after a few seconds.
2. Place bowl over a saucepan of simmering water, and reduce heat to low. Cook, stirring constantly for 8 to 10 min, or until mixture is smooth, and falls in ribbons from the whisk. Set aside to cool.
3. When egg yolks are cooled to room temperature, thoroughly beat in mascarpone, followed by about 2/3 of the whipped cream, and almond extract.
4. Mix Amaretto and espresso or coffee.
5. Line the bottom of a 3 quart casserole dish with half of the lady fingers, and brush with amaretto coffee. Layer on half of the egg yolk mixture, and half of the cherries, repeat layers. Top with remaining whipped cream and slivered almonds. Garnish with some whole cherries if you happen to have some left over.
6. Chill at least one hour, or until tiramisu has firmed up enough to make pretty slices.
Title: Chocolate Crisps (Cookies)
Ingredients:
- 8 butter
- 1 sugar
- 2 flour
- 2 coconut
- 2 baking powder
- 1 vanilla
- 1
Instructions:
1. Bring to a boil ina pot the butter and sugar.
2. Addd the dry ingredients, vanilla and cocoa which has been mixed with a little hot water.
3. Place spoonfuls of miture onto cold baking tray and flatten lightly with a fork.
4. Bake at 350'F for 12-15 minutes.
5. Remove from oven and cool on a wire rack.
Title: Fresh Apricot-Honey Sponge Cake (Russian Style)
Ingredients:
- 1 butter
- 3 fresh apricots
- 10 honey
- 1/3 eggs
- 3 white sugar
- 1/2 white sugar
- 1 milk
- 2 all-purpose flour
- 3/4 baking powder
- 1/4 walnuts
- 1/4
Instructions:
1. Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan with butter, and dust with bread crumbs; set aside.
2. Melt butter in a small saucepan over medium heat. Add the sliced apricots, and drizzle with honey. Cover, and cook gently until the apricots have softened, then allow to cool to room temperature.
3. Meanwhile, beat the egg whites to soft peaks with an electric mixer. Slowly pour in sugar while continuing to beat to stiff peaks; set aside.
4. Beat the egg yolks on low speed for a few seconds until slightly thickened.
5. Slowly pour in sugar while continuing to beat until thickened and light-colored. Beat in milk, then sift together flour with baking powder, and fold into yolks along with cooled apricot mixture, walnuts, and egg whites until combined.
6. Pour into prepared pan, and bake in the middle or bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Loosen the cake by running a knife around the edges of the pan.
7. Invert cake onto a plate, then place another plate on the cake bottom, and flip right-side-up; cool completely before serving.
Title: Cinnamon Tea Cake - Gluten Free
Ingredients:
- 150 self-raising flour
- 1/2 milk
- 60 butter
- 1/2 caster sugar
- 1 egg
- 1/2 vanilla essence
- 20 butter
- 1 caster sugar
- 1 ground cinnamon
Instructions:
1. Preheat oven to 180°C (335F).
2. Grease and line cake tin.
3. Cream the butter and sugar.
4. Continue to beat whilst adding the beaten egg gradually. Mix in the vanilla essence.
5. Fold in the sifted flour and milk. Fold until smooth.
6. Place into prepared tin and smooth the top with spatula.
7. Bake 30 minutes. Cool on a wire rack.
8. Brush with melted butter while still warm and sprinkle with sugar and cinnamon.
Title: Cinnamon Plum Crumble
Ingredients:
- 1 plum
- 4 sugar
- 3 cinnamon
- 3 flour
- 4 rolled oats
- 4 butter
Instructions:
1. Preheat the oven to 325F or 170°C Wash, halve and remove the pit from the plums. Place plums in a shallow, ovenproof dish, sprinkle them with 50g/2oz of the sugar and 1 teasp of the cinnamon.
2. In a small mixing bowl combine the flour and remaining cinnamon. With a fork or clean fingertips, cut in or rub together the butter into the flour and cinnamon mixture until it resembles fine breadcrumbs. Stir in the oats and remaining sugar, spoon the mixture lightly over the plums and smooth over the top.
3. Bake for approximately 40 minutes, or until the crumble topping is crispy and golden brown, the plums tender.
Title: Upside-Down Toffee Pear Cake
Ingredients:
- 125 butter
- 2/3 brown sugar
- 2 eggs
- 1/2 light sour cream
- 1 1/4 self-raising flour
- 1/2 baking powder
- 1 ground ginger
- 1/2 ground cinnamon
- 3 pears
- 2/3 sugar
- 1/4 water
- 1/4 boiling water
Instructions:
1. Preheat oven to 180°C Butter around 20cm cake tin well.
2. Make the topping first. Combine sugar and the 60mls (1/4 cup) water in a small saucepan and stir over medium heat until sugar dissolves.
3. Bring to the boil, without stirring, until the syrup turns a golden brown. It is a good idea to occasionally brush down the sides of the saucepan with a pastry brush dipped in water to prevent the syrup from crystallising.
4. Remove from heat immediately and carefully add the 60mls (1/4 cup) boiling water (the syrup will spit a little when the water is added).
5. Stir until the toffee is smooth (you may have to return it to the heat to help it dissolve). Pour into the base of the buttered cake tin. Set aside.
6. Now for the cake. Beat butter and sugar together using an electric beater until pale and creamy. Add eggs and beat until well combined. Mix in the sour cream.
7. Sift together flour, baking powder, ginger and cinnamon and then fold into the sour cream mixture.
8. Core, peel and halve the pears and arrange, flat side down, over the toffee in the cake tin. Spoon the cake mixture over the pears and spread evenly.
9. Bake in pre-heated oven for 50-55 minutes or until cooked through and a skewer inserted into the centre comes out clean.
10. Stand in tin for 5-10 minutes and then turn onto a serving plate. Serve warm with clotted cream.
Title: Ma'amoul / Nut Cookies
Ingredients:
- 3 1/2 flour
- 8 unsalted butter
- 1 milk
- 6 -7 sugar
- 3 rose water
- 1 cinnamon
- 1 1/2 walnuts
- pistachios
- powdered sugar
Instructions:
1. Mix flout and sugar. Cut in the butter. Add 1 tablespoon rose water and just enough milk to bind mixture.
2. Nut filling: mix and set aside- 1 1/2 cups nuts, 4 - 5 tablespoons sugar, 1 teaspoon cinnamon, and 2 tablespoons rose water.
3. Take a walnut size lump of dough and make a hole in the center to make a hollow container. Fill with the nut mix. Cover opening by folding and pinching. Prick with fork. Bake at t325 for 20 to 30 minutes.
4. DO NOT BROWN!
5. Cool before removing from pan. Dust with powdered sugar.