lumicero/recipes-ing2inst huggingface dataset:
Title: Viennese Cake
Ingredients:
- 2 cocoa powder
- 3 egg
- 8 fine sugar
- 1 water
- 6 graham crackers
- 1 icing sugar
- 2 icing sugar
- 2 cherries
- 8 cornstarch
- 2 water
- 2
- 1
- 3
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Mix together the cocoa powder and the flour in a bowl and set aside.
3. In a separate bowl, beat the egg yolks, the whole egg, the sugar and the water with an electric beater for 8-10 minutes.
4. Blend the Graham crackers and the powdered almonds with the egg mixture.
5. Put the egg whites in another bowl and beat until stiff.
6. Add the icing sugar and continue to beat for 30 seconds.
7. Fold the beaten egg whites in with the egg yolk mixture.
8. Add the cocoa and flour mixture and fold again.
9. Pour the batter into a buttered and floured round 10" cake pan and bake in the centre of the oven for 30-40 minutes.
10. Remove and let stand for 5 minutes, then turn onto a cake rack.
11. Frosting: Whip the cream until quite firm, then blend in the icing sugar.
12. Put the pitted cherries along with half the juice in a saucepan.
13. Bring to a boil over medium heat and add the Tia Maria.
14. Mix the corn starch with the tablespoon of water and add this mixture to the cherries.
15. Continue to cook for 2-3 minutes, stirring constantly.
16. Let stand to cool.
17. Cut the cake into 3 equal layers.
18. Cover the bottom layer with cherries and the next two layers with whipped cream.
19. Decorate with cherries and grated chocolate.
Title: Warm Chocolate Risotto
Ingredients:
- 1 MINUTE White Rice
- 1 milk
- 1/3 sugar
- 2 unsalted butter
- 1/4 heavy cream
- 1/2
Instructions:
1. Combine rice, milk and sugar in a medium saucepan.
2. Bring to a boil.
3. Remove from heat, cover and let stand 5 minutes.
4. Stir in butter, cream and chocolate chips until melted.
Title: Dulce De Leche Bars
Ingredients:
- 2 quick-cooking oats
- 1 3/4 old fashioned oats
- 2/3 brown sugar
- 2 vanilla
- 1 butter
- 1/2 sweetened condensed milk
- 1
- 3
Instructions:
1. Heat oven to 350°F In large bowl, bread up 1 roll of cookie dough. Stir or knead in 3/4 cup of the oats, 1/3 cup of the brown sugar and 1 tsp, of the vanilla until well blended. With floured fingers, press mixture evenly in bottom of ungreased 13x9-inch pan to form crust.
2. Bake 13-18 minutes or until light golden brown.
3. Meanwhile in same bowl, break up remaining roll of cookie dough. Stir or knead in remaining 1 cup oats, 1/3 cup brown sugar, and 1 tsp, vanilla until well blended.
4. In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth.
5. Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 to 25 minutes longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate 1 hour or until firm.
6. With small spoon, drizzle caramel topping over bars. For bars, cut into 8 rows by 6 rows. Store in refrigerator.
Title: Crock Pot Nutty Pumpkin-Pie Pudding
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 1/3 sugar
- 2 pumpkin pie spice
- 1 pecans
- 1 walnuts
- 1/4 butter
Instructions:
1. Lightly coat a 3-1/2 to 4 quart crockpot with cooking spray. In the prepared cooker, stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared crockpot.
2. In a medium bowl stir together cake mix, nuts, and remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture already in the crockpot. Drizzle melted butter over cake mix mixture.
3. Cover and cook on HI heat (ONLY) for 2-1/2 hours. Turn off cooker, and if possible, remove liner from cooker. Let stand, uncovered, for 30 minutes.
4. To serve: Spoon warm pudding into bowls. If desired, top individual servings with dessert topping.
Title: Blueberry White Morsels Biscotti
Ingredients:
- 1 flour
- 3/4 butter
- 1/2 eggs
- 2
Instructions:
1. Preheat ove to 350 degrees F.
2. Grease 2 baking sheets.
3. Drain blueberries; set aside.
4. Combine muffin mix, flour, butter and eggs just until combined in large bowl.
5. Fold in 1-1/2 cups morsels and drained blueberries with floured hands.
6. Shape half of the dough into a 12inch long roll (dough may be sticky).
7. Place on a prepared cookie sheet; flatten slightly until about 2 inches wide.
8. Repeat with remaining dough.
9. Bake for about 25 minutes or until a wooded toothpick inserted near the centers comes out clean.
10. Cool on baking sheets on wire rack for 1 hour.
11. Cut each roll diagonally into 3/4 inch slices with serrared knife.
12. Place slices, cut sides down on ungreased baking sheets.
13. Bake for 10 minutes.
14. Turn slices over and bake 6-8 minute more or until light brown, (do not overbake).
15. Transfer to wire racks and let cool.
16. Place remaining morsels in small heavy-duty plastic bag.
17. Microwave on High (100%) power for 20 seconds, knead bag to mix.
18. Microwave at additional 10-second intervals, kneading until smooth.
19. Cut a small hole in corner of bag; squeeze to drizzle biscotti.
20. Let stand until drizzle is set.
21. Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.
Title: Choc Chip Muffins
Ingredients:
- 2 1/2 self raising flour
- 3/4 sugar
- 1 chocolate chips
- 2 butter
- 1 egg
- 1 vanilla essence
- 3/4 milk
Instructions:
1. Preheat oven to 180°C.
2. Combine dry ingredients in a bowl. Stir them thoroughly.
3. Add other ingredients and stir well.
4. Put in separate muffin tins.
5. Put in oven for 15-20 minutes or until cooked.
Title: Raspberry Bakewell Cake
Ingredients:
- 5 butter
- 5 self-raising flour
- 5 eggs
- 5 vanilla extract
- 2 raspberries
- 1 icing sugar
- 9
- 2
Instructions:
1. Heat the oven to 375 degrees F and grease a 9" springform pan.
2. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla in a food processor until well combined.
3. Spread half of the mixture over the bottom of the cake pan and smooth the top.
4. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - use your fingers if necessary.
5. Scatter with the flaked almonds and bake for 50 minutes until golden.
6. Cool, remove from the cake pan and dust with icing sugar to serve.
Title: Pumpkin Flan in Custard Cups
Ingredients:
- 1/2 Splenda sugar substitute
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 allspice
- 1/4 ground cloves
- 1/8 cayenne pepper
- 1/8 salt
- 1 pumpkin puree
- 1 fat-free evaporated milk
- 1/4 nonfat milk
- 3/4 Egg Beaters egg substitute
Instructions:
1. Preheat oven to 350 degrees.
2. Stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl.
3. Whisk in the pumpkin, milk and egg substitute; divide among eight 6-oz custard cups.
4. Place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
5. Bake until firm around the edges and slightly puffed, approximately 45 minutes.
6. Carefully remove cups from water, cool completely, cover and refrigerate.
Title: Peach Crisp to Make You Swoon
Ingredients:
- 4 water
- 1/4 all-purpose flour
- 2 sugar
- 1 light brown sugar
- 1/2 salt
- 1/2 cinnamon
- 1/4 unsalted butter
- 1/2 unsalted butter
- 1/2 nutmeg
- 1/4
Instructions:
1. Oven 350°F.
2. Combine peaches, almond extract, and water. (If peaches aren't 100 ripe add a tbsp or 2 of white or brown sugar).
3. Pour peaches into a 8x8-inch or similar sized pan.
4. Using a food processor (or a bowl and pastry cutter) combine flour, sugars, salt, cinnamon, and 1/2 cup butter; combine (or "cut") until mixture resembles coarse meal.
5. Sprinkle flour mixture over the top of the peaches in the pan, dot with butter pieces and grate fresh nutmeg over the top to taste.
6. Bake covered at 350°F for 15 minutes, remove cover and continue to bake for 40-45 minutes.
7. Let crisp stand for about 15 minutes or so before serving.
Title: Mystery Peanut Butter Frosting
Ingredients:
- 16 butter
- 16 peanut butter
- 2 vanilla extract
- 32 powdered sugar
- 2
Instructions:
1. Blend butter, peanut butter and vanilla in mixing bowl till creamy.
2. Add powdered sugar and enough pineapple juice to make spreading consistency.
Title: Rachael Ray's Chocolate Mint Parfaits
Ingredients:
- 6 creme de menthe
- 1 mint chocolate chip ice cream
- 4 chocolate ice cream
- 4 fresh mint leaves
Instructions:
1. Using 4 parfait or cocktail glasses, pour half a shot of creme de menthe into each glass.
2. Top with ice cream, then drizzle another shot per glass of creme de menthe over ice cream.
3. Garnish with mint candy and fresh mint sprig.
Title: Cherry Pudding
Ingredients:
- 2 eggs
- 1 1/2 sugar
- 1 1/2 milk
- 1 1/2 flour
- 2 baking powder
- 1 salt
- 1 cherries
Instructions:
1. Preheat Oven to 350 degrees.
2. Mix all but cherries together.
3. Fold in cherries and pour into a 13 x 9 baking dish.
4. Bake at 350 for 30 minutes until fork inserted in the center comes out clean.
5. Note: You can honestly use whatever berries you have in season at the time. My great grandmother always called it cherry pudding whether she used blueberries, raspberries, strawberries or whatever was in season.
Title: Cream Cheese Jam Cookies
Ingredients:
- 100 butter
- 125 cream cheese
- 1/2 caster sugar
- 2 vanilla extract
- 1 egg
- 3 plain flour
- 1/4 icing sugar
- 1/4
Instructions:
1. Preheat oven to 180°C Line two flat baking trays with non-stick baking paper.
2. Cream the butter and cream cheese until light and fluffy. Add sugar and the vanilla. Beat until the sugar has dissolved. Add egg -beat until well combined.
3. Using a metal spoon, fold flour into butter mixture.
4. Using your hands, press the dough together. Turn onto a lightly floured surface. Roll out until 0.5cm thick.
5. Using a 6cm round biscuit cutter, cut rounds from dough.
6. Place rounds on prepared trays. Spoon 1/2 teaspoon jam into the centre of each biscuit. Sprinkle tops with almonds.Do not be tempted to add too much jam as it will melt off the biscuit.
7. Bake for 15 to 20 minutes, or until light golden.
8. Allow biscuits to cool on trays. Dust with icing sugar mixture.
Title: Steamed Fruit Pudding
Ingredients:
- 1 egg
- 1/2 sugar
- 1/2 salt
- 3 butter
- 1 raisins
- 1/4 dates
- 1/2 vanilla extract
- 1 flour
- 1 baking powder
- 1 1/2 baking soda
- 1 nutmeg
- 3/4 ground cinnamon
- 1/4
- 1
Instructions:
1. Add sugar, salt, butter, and pineapple juice to the beaten egg; heat.
2. Stir in raisins, nuts, dates and vanilla; mix well.
3. Sift together the dry ingredients and add to the mixture.
4. Pour into a well-greased mold, cover tightly and steam for an hour.
5. Transfer to a 250F oven and bake for an hour.
6. Unmold and serve with Recipe #315136 or the dessert sauce of your choice.
Title: Self-Saucing Chocolate Pudding
Ingredients:
- 1 self-raising flour
- 3/4 caster sugar
- 2 cocoa powder
- 1/2 milk
- 1 vanilla essence
- 1 butter
- 3/4 brown sugar
- 1/4 cocoa powder
- 1 3/4 hot water
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease an eight-cup capacity ovenproof dish, not too shallow.
3. Sift the flour, castor sugar and cocoa powder into a large bowl.
4. Combine the milk, essence and melted butter, add this and stir until smooth and combined.
5. Pour this mix into your prepared dish.
6. Combine the brown sugar and the rest of the cocoa powder; sift that evenly over the top.
7. Carefully, with love and a bit of patience, pour the hot water over the pudding mix.
8. Bake for approx 40- 50 minutes, or until the pudding feels firm to the touch.
9. If you want serve it dusted with icing/confectioners sugar.
Title: Lemon Cookies
Ingredients:
- 4 flour
- 1 sugar
- 4 baking powder
- 1/4 milk
- 1 lemon, juice and zest of
- 1/2 eggs
- 4 milk
- icing sugar
Instructions:
1. Preheat oven to 375°F.
2. Beat eggs and sugar.
3. Add Crisco to mixture.
4. Add lemon juice, milk, flour and baking powder.
5. Shape batter into mini braids.
6. Bake at 375°F for 10-15 minutes, depending on oven.
Title: Almond Horns
Ingredients:
- 7 almond paste
- 3/4 confectioners' sugar
- 1 egg
- 1 all-purpose flour
- 2 all-purpose flour
- 1 bittersweet chocolate
- 4
Instructions:
1. Line cookie sheet with parchment or foil.
2. In a food processor combine almond paste and sugar.
3. Mix until the texture of fine crumbs.
4. Add egg white and flour, reserving yolk.
5. Mix until dough becomes smooth paste, it will be slightly sticky.
6. Turn dough out onto a lightly floured surface.
7. With floured hands roll dough into a 12" log.
8. Divide into 12 equal pieces and roll into balls.
9. Roll balls between palms into 3" logs, slightly tapered at ends.
10. Spread almonds on a plate.
11. Beat reserved egg yolk with 2 tablespoons of water.
12. Dampen log with beaten yolk.
13. Roll each log in almonds until coated, bending into crescents.
14. Place crescents 2" apart on prepared cookie sheet and refrigerate for 20 minutes.
15. Preheat oven to 350ºF.
16. Bake 12-14 minutes or until light golden in color.
17. Cool baking sheet on wire rack for 5 minutes, and loosen crecents with a spatula.
18. Slide parchment off baking sheet and back onto wire rack to finishing cooling cookies.
19. Melt chocolate in double boiler or microwave.
20. Dip cookie ends into melted chocolate.
21. Place back on parchment until chocolate is dry.
22. Layer "Almond Horns" between sheets of wax paper in airtight container.
Title: HillBilly Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 1/2 butter
- 2 flour
- 2 baking soda
- 1/2 salt
- 1 crushed pineapple
- 1 light brown sugar
- 1 walnuts
Instructions:
1. Mix cake ingredients and pour into a greased and floured 9 x 13 inch baking pan.
2. Top with the light brown sugar and the chopped walnuts.
3. Bake at 350 degrees F for 40 minutes.
Title: Blueberry Dessert
Ingredients:
- 2 blueberries
- 1/2 cinnamon
- 1/2 sugar
- 3/4 margarine
- 3 flour
- 1 baking powder
- 1 salt
- 1/4 milk
- 1/2 sugar
- 1/2 cornstarch
- 1 boiling water
- 1
Instructions:
1. Put berries in greased 8" square pan.
2. Dribble juice over, and sprinkle with cinnamon Cream sugar and butter Add dry ingredients and milk.
3. Mix til smooth.
4. Spread over berries.
5. Combine sugar and cornstarch.
6. Sprinkle over batter.
7. Pour boiling water carefully over.
8. Bake 45-60 minutes at 350° till browned.
9. Can be halved in a loaf pan.
Title: Johnny Appleseed Cake
Ingredients:
- 2 flour
- 1 sugar
- 1 salt
- 1 cinnamon
- 1/4 clove
- 1/2 nutmeg
- 1 raisins
- 1 butter
- 1/2 applesauce
- 1 1/2 baking soda
- 2
Instructions:
1. Combine together flour, sufar, salr, cinnamon, cloves, and nutmeg. Then add raisins, chopped walnuts and melted butter.
2. In a separae bowl, comvine applesauce and baking soda. Then add to dru ingredients and veat until well blended. Pour into well greased, and lighrtly floured 9x9x2 inch pan.
3. Bake at 350F for 40-50 minutes.
4. Serve with whipped cream.
Title: Coconut Flour Low Carb Brownies
Ingredients:
- 1/2 cocoa powder
- 1/3 butter
- 6 eggs
- 1 3/4 sugar
- 1/2 salt
- 1/2 vanilla extract
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. Stir cocoa powder and butter together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
3. Beat eggs, just like sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top.
4. Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.
Title: Cherry Cool Whip Cake
Ingredients:
- 1 Cool Whip
- 1 cherry pie filling
- 1
Instructions:
1. Frost cake with the entire container of cool whip.
2. Spoon cherries and drizzle filling over cake, down sides, and inside center hole.
3. Chill for 2 hours before serving, or overnight.
4. Enjoy!
Title: Decadent Chocolate Delight - (crock Pot Cake)
Ingredients:
- 1 sour cream
- 8 water
- 1 eggs
- 3/4 instant chocolate pudding mix
- 4 chocolate chips
- 1 ice cream
- 8
Instructions:
1. Lightly grease inside of crock pot.
2. combine cake mix, sour cream, water, eggs, and oil in a large bowl until well blended.
3. stir in the pudding mix and chocolate chips until well blended.
4. Pour mixture into crock pot, cover, and cook on low 6- 8 hours, or high 3- 4 hours Serve hot or warm with the ice cream of your choice.
Title: Peanut Butter Chow Mein Cookies
Ingredients:
- 6 peanut butter
- 1/2 mini marshmallows
- 1 1/2
- 1
Instructions:
1. Melt chips and peanut butter in pan.
2. Add chow mein noodles and marshmallows.
3. Stir thoroughly on low heat.
4. Drop by spoonfuls on wax paper.
5. Cookies will harden quickly, so move fast!
Title: Coconut-Pineapple Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 crushed pineapple
- 1 1/3 sugar
- 1 vanilla pudding mix
- 1 pecans
- 1 flaked coconut
- 1
Instructions:
1. make yellow cake mix according to directions on package.
2. bake in 9x13 pan.
3. cook undrained pineapple and sugar until sugar is well dissolved.
4. cook vanilla pudding mix as directed on package.
5. after baking cake, poke holes with handle of wooden spook into cake.
6. pour pineapple mixture over top, then pudding.
7. put whipped cream on top, sprinkle nuts and coconut.
8. refrigerate overnight.
9. Tastes even better two days later!
Title: Chocolate and Coconut Cream Fondue
Ingredients:
- 1 cream of coconut
- 12 bittersweet chocolate
- 1/4 strawberry
- 1/4 pineapple chunk
- banana
- tangerine
Instructions:
1. Combine the sweetened cream of coconut and 12 ounces of chocolate in a heavy large saucepan. Stir the mixture over very low heat until the mixture is smooth.
2. Stir in the whipping cream and extract.
3. Transfer the mixture to the fondue pot. Place over a candle or canned heat burner, and serve with fruit.
4. You can prepare this 8 hours ahead of time - just cover it and store at room temperature, and rewarm it before serving.
Title: German Apple Cake
Ingredients:
- 3 eggs
- 2 sugar
- 1 vanilla extract
- 1 all-purpose flour
- 2 ground cinnamon
- 2 baking soda
- 1 salt
- 1/2 tart apples
- 4 pecans
- 3/4 cream cheese
- 1 butter
- 2 confectioners' sugar
- 2
Instructions:
1. In a large mixing bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. In a small mixing bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread over cake. Refrigerate leftovers.
Title: Gorgonzola With Roasted Peaches
Ingredients:
- 2 nectarines
- 4 honey
- 1/2 gorgonzola
- 2
Instructions:
1. Cut the peaches in half, stone removed & peeled.
2. Heat oven to 325 degrees F.
3. Place peaches, cut side up in an 8" baking pan.
4. Fill each cavity with 1/2 tbsp honey, pour in 1/3 cup water & bake uncovered for 30 minutes or until the peaches are tender, reserve syrup.
5. Cut each half peach into 4 wedges and arrange peaches on 4 serving plates, spoon syrup over the peaches, let cool until barely warm.
6. Divide cheese into 4 pieces and place a piece on each of the 4 plates along side the peaches.
7. Sprinkle a 1/2 tbsp honey over the each serving.
8. Sprinkle with almonds.
Title: Canton Almond Cookies
Ingredients:
- 3 all-purpose flour
- 1 granulated sugar
- 1/4 salt
- 1/2 baking soda
- 1 shortening
- 1 egg
- 1/4 vanilla extract
- 1/2
- 1
Instructions:
1. Mix flour, sugar, salt and baking soda.
2. Add shortening; cut in until mixture resembles cornmeal.
3. Add egg, vanilla extract and almond extract.
4. Mix until egg is absorbed and mixture is smooth.
5. Shape into 3/4-inch balls. Place on ungreased baking sheet. Flatten each cookie with a flour-dipped fork; press an almond into the center.
6. Bake at 350 degrees for 20 minutes or until a pale golden brown. Remove from baking sheet; cool on rack.
Title: Strawberry Delight
Ingredients:
- 1 cream cheese
- 8 sugar
- 1 Cool Whip
- 1
Instructions:
1. Tear angel food cake into pieces and place in a blender or food processor.
2. Add cream cheese, sugar and the container of cool whip.
3. Blend thoroughly.
4. Mixture will be very thick.
5. Spread into the bottom of a 9"x13" pan.
6. Top with the pie filling.
7. Chill.
Title: Jaffa Choc-Chip Cookies - Gluten Free
Ingredients:
- 125 unsalted butter
- 1/2 caster sugar
- 1/2 brown sugar
- 1 egg
- 1 gluten-free cornflour
- 1 buckwheat flour
- 1 bicarbonate of soda
- 1/4 cream of tartar
- 1/2
- 120
Instructions:
1. Preheat oven to 170 degrees centigrade. Line biscuit trays with baking paper.
2. Cream butter and sugars until light and creamy.
3. Gradually add the egg and rind until lightly combined.
4. In a seperate bowl -sift flours, bicarbonate soda and cream of tartar. Fold this sifted mixture into the creamed butter mixture. Fold in the choc chips.
5. Roll teaspoons of mixture into balls and place on trays. There is no need to flatten the biscuits as they will flatten and spread during cooking. Do not place the biscuits too close together.
6. Bake 10 to 15 minutes.
7. Stand on trays 5 minutes before cooling biscuits on wire racks. They will set as they cool.
Title: Easy Peanut Butter Cookies
Ingredients:
- 275 brown sugar
- 190 crunchy peanut butter
- 95 unsalted butter
- 45 milk
- 15 vanilla
- 1 egg
- 220 all-purpose flour
- 3 baking soda
- 5 salt
Instructions:
1. Preheat oven to 180 C (375 degrees F).
2. Combine brown sugar, peanut butter, butter, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended (creamed). Add egg. Beat just until blended.
3. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
4. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with fork.
5. Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to wire rack to finishing cooling.
Title: Red, White 'n' Blue Cookies
Ingredients:
- 1 butter
- 3 cream cheese
- 1/2 sugar
- 1 vanilla
- 2 flour
- 36 blueberries
- 36 strawberries
Instructions:
1. Preheat oven to 350 F.
2. In a mixing bowl, beat the butter with the cream cheese until well blended.
3. Beat in the sugar and vanilla, then stir in the flour until well mixed.
4. Using a 1/2 tablespoon measure, shape the mixture into small balls and place 2" apart on ungreased cookie sheets.
5. Make a small dent in the top of each cookie and carefully place a blueberry and a strawberry half, cut side down, in each indentation.
6. Bake cookies for 12 to 18 mins or until very lightly browned.
7. Cool on racks.
Title: Wood Family's Seafoam Salad Aka "green Stuff"
Ingredients:
- 29 fat free cream cheese
- 8 Cool Whip Lite
- 12 nonfat milk
- 2 maraschino cherries
- 2
- 2 -3
Instructions:
1. Drain the pears.
2. Put the pear juice in a measuring cup and add enough water to make 2 cups of liquid.
3. Make the Jello using the 2 cups of the liquid.
4. When the Jello is dissolved, place in the refrigerator until almost set.
5. Mash the pears.
6. Mash the softened cream cheese adding the milk as you mash and blend this mixture until smooth.
7. Add the pears to the cream cheese mixture.
8. Put the cream cheese mixture and the Jello in the mixing bowl and blend together.
9. Fold in the Cool Whip and mix all together well.
10. Pour your Seafoam Salad into a pretty glass bowl.
11. Put the halved cherries on the top for decoration.
12. Chill well and serve.