lumicero/recipes-ing2inst huggingface dataset:
Title: Low Carb Almond Macadamia Cookies
Ingredients:
- 2 eggs
- 150 butter
- 1 vanilla extract
- 5 artificial sweetener
- 200 baking powder
- 1 salt
- 1
- 60
Instructions:
1. Preheat over to 190 degrees Celsius.
2. Separate the whites from the yolks and beat the whites stiff.
3. In the bowl with the yolks add the vanilla extract and butter.
4. Add the sweetener and mix again.
5. Add the baking powder,salt and almond flour.
6. Gently fold in the egg whites. This will give your cookie it's height.
7. Finally, gently stir in the chopped nuts.
8. Divide the dough evenly into about 15 little heaps of dough and place them on a cookie sheet. Make sure they are far enough apart because they will spread out a little. Bake for about 12 minutes at 190 C for soft cookies, go to about 17 minutes for crunchier ones.
Title: Soft Sugar Cookies
Ingredients:
- 1 3/4 flour
- 3/4 baking powder
- 1/4 salt
- 2/3 butter
- 1 sugar
- 1 egg
- 1/2 vanilla
- 2 milk
Instructions:
1. Mix flour, baking powder and salt, set aside.
2. Cream butter and sugar.
3. Stir in egg and vanilla.
4. Beat in dry ingredients.
5. Add milk and mix.
6. Chill dough for 30 minutes.
7. Roll and cut into desired shapes.
8. Bake at 400 degrees for 8-12 minutes.
9. Glaze with your favorite glaze or with this frosting:
10. 2 cups powdered sugar, 1/2 cup butter, 1 tsp vanilla.
11. Mix well.
12. Add more powdered sugar if frosting is too thin.
13. Add food coloring if desired and spread on cookies.
14. Very tasty.
Title: Lemon Cake
Ingredients:
- 3 boiling water
- 1 eggs
- 1 lemon
- 4 powdered sugar
- 3/4 fresh lemon juice
- 1
- 2
- 1/4
Instructions:
1. Dissolve gelatin in the 1 cup water. Let cool to room temperature.
2. Preheat oven to 350º.
3. In large mixing bowl combine cake mix, eggs, oil and cooled dissolved gelatin. Mix with mixer or hand till smooth. Stir in the zest from the lemons.
4. Pour into greased and floured 9x13 cake pan (or bundt pan) and bake for approximately 28-32 minutes or until done (inserted toothpick comes out clean when cake is done). DO NOT OVER BAKE.
5. Remove from oven and immediately poke entire cake with bamboo skewer or large cooking fork.
6. Combine powdered sugar and lemon juice and pour over hot cake. Let cool on cooling rack.
Title: Peanut Butter Thumbprints
Ingredients:
- 1 1/4 brown sugar
- 3/4 milk
- 1/2 vanilla extract
- 3 egg
- 1 baking soda
- 1 salt
- 1 3/4 granulated sugar
- 3/4
- 1/4
Instructions:
1. HEAT oven to 375°F
2. COMBINE brown sugar, peanut butter, shortening, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Beat in egg just until blended.
3. COMBINE flour, baking soda and salt in medium bowl. Beat into peanut butter mixture at low speed just until blended.
4. SHAPE dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
5. BAKE 6 minutes. Immediately press centers of cookies with back of measuring teaspoon. Bake 3 minutes longer or until cookies are set and just beginning to brown. Cool 2 minutes on baking sheet.
6. SPOON preserves into center of each cookie. Place on cooling rack to cool completely.
Title: Orange & Walnut Flapjacks
Ingredients:
- 250 unsalted butter
- 250 caster sugar
- 175 golden syrup
- 425 porridge oats
- 50 walnut pieces
- 1 orange, zest of
- 3 orange marmalade
Instructions:
1. Heat oven to 180c/fan 160c/gas 4.
2. Butter a 28x8cm shallow baking tin.
3. Melt the butter, sugar & syrup over a medium heat, stiring all the time.
4. Take off heat & stir in the oats, walnuts& orange zest. The mixture should be quite soft.
5. Tip the mix into the baking tin & level it off.
6. Bake for 30 minutes or until the edges are golden but the centre is still a little soft.
7. Remove from oven & mark into 12 pieces while still warm, cutting down half way with a sharpe knife.
8. Cool.
9. Heat the marmalde with 1 tbsp of water until syrupy.
10. Brush over the flapjack & leave to cool before cutting into 12.
Title: Apple Cinnamon Bundt Cake
Ingredients:
- 2 1/2 flour
- 1 ground cinnamon
- 2 baking powder
- 1 salt
- 1/2 baking soda
- 1 unsalted butter
- 1 1/2 brown sugar
- 4 eggs
- 6 apples
- 1 apples
- 2 -3 confectioners' sugar
- water
Instructions:
1. Preheat oven to 350, and prepare the 12 cup bundt pan (grease and flour if you don't have a non-stick).
2. In a medium bowl, whisk the flour, cinnamon, baking powder, salt, and baking soda together.
3. In a large bowl, melt the butter in the microwave, and add brown sugar and eggs, whisking until smooth.
4. Gradually whisk in dry ingredients just until combined- don't overmix.
5. Fold in the apples (it will look sort of like peanut butter coated apple slices, but don't worry- the batter bakes up around the apple slices) and spoon batter into the bundt pan, smoothing the top.
6. Bake until a tester inserted into the center of the cake comes out clean (about an hour).
7. Cool in the pan for about 15 minutes, and invert onto a rack placed over wax paper to cool completely.
8. Make the glaze by whisking the water (or apple juice) together with the confectioners' sugar adding just enough liquid to make the glaze thick but pourable.
9. Drizzle glaze over completely cooled cake, and let it firm up before serving.
Title: Incredible Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 cinnamon
- 2 sugar
- 1 1/2 eggs
- 4 carrots
- 1/2 crushed pineapple
- 2
- 1
Instructions:
1. Sift dry ingredients. Add sugar, salad oil and eggs.
2. Combine and beat until batter is smooth.
3. Stir in carrots.
4. When well blended add nuts and pineapple. Mix thoroughly.
5. Put batter into a greased and floured 13 X 9 inch pan.
6. Bake at 350 degrees for 1 hour.
7. Frost with a cream cheese icing.
Title: Fisher's Apple Crisp
Ingredients:
- 4 apples
- 1/4 water
- 3/4 flour
- 1/2 salt
- 1 Splenda sugar substitute
- 1/3 cinnamon
- 1
Instructions:
1. preheat oven to 350 degrees F.
2. place sliced apples in an 8 x 8 inch baking dish.
3. sprinkle water over apples.
4. mix rest of ingredients in a bowl until you get a crumble.
5. spread crumble mixture over apples.
6. bake uncovered about 40 minutes.
Title: Incredible Coconut Cake
Ingredients:
- 5 eggs
- 2 sugar
- 1/2 butter
- 1/2 canola oil
- 1 vanilla extract
- 1/2 cake flour
- 1/4 baking powder
- 2 1/4 baking soda
- 1 salt
- 1/2 buttermilk
- 1/4 flaked coconut
- 1 cream of tartar
- 2 cream cheese
- 1/4 butter
- 11 confectioners' sugar
- 2/3 flaked coconut
- 4 1/3
- 1 1/4
- 2
Instructions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat the sugar, butter and oil until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
2. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
3. Add cream of tartar to egg whites; beat until stiff peaks form. Gently fold into batter.
4. Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
6. Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
Title: Easy Basic Chocolate Mousse
Ingredients:
- 1 heavy cream
- 1/3 powdered sugar
- 1/3
Instructions:
1. Prepare mousse by beating all ingredients together in the small bowl of a mixer until thick and holding peaks.
2. Cover with plastic and refrigerate until ready to serve.
Title: Lemon Butter or Lemon Curd if You'd Rather
Ingredients:
- 4 eggs
- 2 sugar
- 2 lemon juice
- 2/3 lemon zest
- 2 butter
- 1
Instructions:
1. Combine eggs, yolks and sugar and whisk until smooth.
2. Add juice and zest to egg mixture and whisk smooth.
3. Whisk very frequently over very low heat until thickened, approximately 8 minutes, or until mixture coats the back of a spoon.
4. Remove promptly from heat and stir in butter 2 pieces at a time, allowing each addition to melt before adding the next.
5. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. When cool, place lid on container and refrigerate for up to 2 weeks. May also be frozen.
Title: German Chocolate Remix Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3 Cool Whip
- 1
Instructions:
1. Bake the German chocolate cake as directed on box.
2. Poke holes in the cake once it's finished and pour the condensed milk and caramel on top.
3. Let it cool.
4. After it's cooled down, top with the cool whip and sprinkle with the butterbrickle or heath bar sprinkles.
Title: Barb's Chocolate Chip Bundt Cake
Ingredients:
- 1/2 eggs
- 2 water
- 3/4 sour cream
- 8 pudding
- 1 chocolate chips
- 1
- 6
Instructions:
1. Combine all ingredients except chocolate chips in mixing bowl, and mix on low speed for 2 minutes.
2. Stir in chocolate chips and pour into greased bundt pan.
3. Bake at 350 for 1 hour.
Title: Tayglach
Ingredients:
- 1 3/4 all-purpose flour
- 1 sugar
- 1/2 salt
- 3 eggs
- 10 golden raisins
- 5 honey
- 1 ground ginger
- 1 fresh ginger
- 1 canola oil
- 3/4 water
- 1/2 sweet wine
Instructions:
1. Make a well of flour,salt and 1 tbsp sugar in a large bowl.
2. Add oil and eggs and mix very well with wooden spoon.
3. Dough will be quite elastic.
4. Pinch off large egg-size pieces.
5. Roll these between your hands (lightly flour if needed) until you have a piece as long as a drinking straw.
6. Place on floured board and roll flat so it is~ 1 inch wide.
7. Cut into 1 inch pieces.
8. Place one almond and two raisins on each piece.
9. Roll into a ball making sure that it is sealed completely.
10. Set aside.
11. In large pot bring honey,sugar and ginger to a boil.
12. Drop the pieces in and reduce heat to medium.
13. Cook for 35 to 40 minutes.
14. Stir with wooden spoon as needed.
15. Adjust your heat to maintain a slow rolling boil.
16. Remove pieces from honey with slotted spoon and set aside.
17. Turn heat to low, add hot water and cook down.
18. Stir frequently.
19. When mixture is 1/4 gone, remove from heat and return pieces to honey to coat again.
20. Remove with slotted spoon to cookie sheet or flat platter to cool.
21. At this time,you could sprinkle with crushed almonds (leftovers).
22. The wine is for your raisins, if you wish, to plump them.
23. Make sure they are drained and patted dry before using.
24. If you don't use the wine this way, you can do what I do and drink it!
25. The finished tayglach will be sticky and remain this way, as it should.
26. You can store them in an air-tight container and they will keep nicely for several weeks.
27. If you are creative, you can make a pyramid of them, sticking cut red and green candied cherries among them.
Title: Tasty Bunches A.k.a. Healthy Balls
Ingredients:
- 2/3 oats
- 24 dates
- 1/2 - 1 almond butter
- 2 flax seed meal
- 1 cinnamon
Instructions:
1. Combine all ingredients well.
2. Shape in to 1/2 inch balls.
3. Eat immediately or store in fridge or freezer.
Title: Daisy Sour Cream Cake
Ingredients:
- 3/4 egg
- 1 vanilla extract
- 3 brown sugar
- 1 granulated sugar
- 1/2 all-purpose flour
- 2 baking soda
- 2 salt
- 1 1/3 warm water
- 1 sour cream
- 1/2 butter
- 1 powdered sugar
- 1 1/4 2% low-fat milk
- 1/2
- 3
- 1/4
Instructions:
1. Heat the oven to 350 degrees.
2. Grease and flour 2 8-inch round baking pans; set aside.
3. In a large mixer bowl add the vegetable oil, egg and 2 teaspoons vanilla extract.
4. Beat at medium speed until well mixed (1 minute).
5. Add the brown sugar and granulated sugar; continue beating until well mixed (1 minute).
6. Add the melted chocolate, 1 cup of the flour, 2/3 cup of the cocoa powder, the baking soda and salt. Beat at low speed until mixed.
7. Add 1/2 cup of the water; beat at low speed until mixed.
8. Add the remaining 1 cup flour and 1/2 cup water; beat at low speed until mixed, scraping the sides of the bowl as necessary.
9. Beat at medium speed for 2 minutes.
10. Beat in 1 cup of the sour cream until mixed.
11. Pour the batter evenly into the pans.
12. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
13. Remove the cake pans from the oven and cool in the pans for 10 minutes.
14. Remove the cakes from the pans; cool completely.
15. Meanwhile, in a medium bowl, beat the butter at high speed until creamy (about 1 minute).
16. Add 2/3 cup cocoa powder, 1 teaspoon vanilla and 1 cup powdered sugar.
17. Beat the frosting at low speed until mixed.
18. Add the remaining 2 cups powdered sugar, 1/4 cup sour cream and milk; beat at low speed until mixed, scraping the sides of the bowl as necessary.
19. Beat at medium speed until smooth and creamy.
20. Place one cake, rounded side down, on the serving plate.
21. Spoon and spread 1 cup of the frosting over the cake.
22. Place the second cake, rounded side up, over the frosting.
23. Frost the sides and top of the cake with the remaining frosting.
24. Garnish if desired.
Title: Coconut Bundt Cake
Ingredients:
- 3 cake flour
- 3 baking powder
- 1/2 salt
- 1 unsalted butter
- 2 1/2 sugar
- 6 eggs
- 2 vanilla extract
- 1 unsweetened coconut milk
- 1 sweetened flaked coconut
- 2 sweetened flaked coconut
- 6 coconut
Instructions:
1. Preheat oven to 350°F Generously butter 12-cup Bundt pan; dust pan with flour. This is important because all that coconut can get sticky even in a non stick pan. I use Baker's Secret & then flour after getting some sticking. If it sticks it still tastes great & isn't really noticable if served in slices w/ice cream.
2. Stir 3 cups cake flour and salt in medium bowl to blend.
3. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. This is important and I set a timer for 2 minutes - longer than you think! Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in toasted flaked and thawed grated coconut. Transfer batter to prepared pan; rap smartly on counter to force out air bubbles and even batter (and scare the cat and dogs in the kitchen).
4. Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Be sure to have a drip catcher in the oven beneath the bundt pan to catch overflow if needed.
5. Cool cake in pan 5- 10 minutes but trim any overhang while hot or it will harden and hold the cake in as it cools. (yum, trimmings) Turn cake out onto rack; cool completely. Try not to pick off bits -- .
Title: Cherry Coconut Macaroons
Ingredients:
- 2 cream of tartar
- 1/4 sugar substitute
- 1/3 coconut
- 1
- 2 1/4
Instructions:
1. Preheat oven to 375 degrees. Place the egg whites and cream of tartar in a large bowl. Beat until stiff peaks form. Continue beating, adding the sugar substitute. Fold in the almond extract. Fold in the grated coconut. Mixture will be stiff.
2. Drop by teaspoonful onto a nonstick cookie sheet.
3. Bake 20 minutes. Remove macaroons to a wire rack to cool. Cookies will be 1" in diameter.
4. .
Title: Mulled Wine Apple Crisps
Ingredients:
- 4 apples
- 2 chayotes
- 3 dark brown sugar
- 3 red wine
- 1 cinnamon sticks
- 1/2 ground cloves
- 1 vanilla
- 1/4 rolled oats
- 1 baking powder
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 canola oil
- 3
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F and grease 6 (1 cup) jars.
2. Place apples, chayotes, sugar, agave, wine, juice, cinnamon stick and cloves in a large saucepan and bring to a simmer over medium heat.
3. Reduce heat to low and cook, covered, stirring occasionally, for 10 minutes or until apples and squash are tender.
4. Use a slotted spoon to transfer apple and squash mixture to prepared jars.
5. Bring wine mixture to the boil over medium-high heat and cook, uncovered, until reduced by half.
6. Stir in vanilla, then strain over apple mixture in each jar.
7. Whisk together the kinako, oatmeal, Truvia, baking powder, cinnamon and nutmeg into a bowl. Drizzle in the oil and toss to combine.
8. Spoon crumble mixture over apple mixture in the jars, packing lightly.
9. Bake for 30 minutes, or until crumble is golden brown.
Title: Fresh Peach Crisp A La Mode
Ingredients:
- 1 flour
- 1 brown sugar
- 3/4 oatmeal
- 1/2 butter
- 1/2 cinnamon
- 4 sugar
- 1 water
- 1 cornstarch
- 2 vanilla
- 1/2 vanilla ice cream
Instructions:
1. Preheat oven to 300.
2. Combine crust ingredients; divide in half. Press half into bottom and sides of 8x8 baking pan; set aside. (Save other half of mixture for topping!)
3. In saucepan, combine sugar and cornstarch. Add water and bring to a boil, stirring constantly until mixture thickens and becomes clear. Stir in vanilla.
4. Pour sugar mixture evenly over peaches.
5. Top with remaining half of crumb mixture.
6. Bake at 300 for 1 hour or until bubbly.
7. Top servings with plenty of vanilla ice cream or whipped cream.
Title: Cascaron - Bitsu-Bitsu (Dough Balls)
Ingredients:
- 1 coconut
- 1 1/2 hot water
- 1/4 dark brown sugar
- cold water
Instructions:
1. Squeeze grated coconut in water then strain coconut water in clean dish towel or cheesecloth over another bowl.
2. Squeeze until all liquid has been extracted (Instead of fresh coconut, you may use 1/2 can of grated coconut and 1 1/2 cups of water).
3. Place canned coconut in 1 package of mochi flour and add water until dough is soft but not too sticky.
4. Do the same with fresh coconut.
5. Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown.
6. Drain dough balls on paper towel.
7. Then put them in a large mixing bowl.
8. When all have been fried, boil water and 1/3 box brown sugar in a small sauce pan until it reaches the soft boil stage.
9. This is done by placing a drop of syrup in a bowl of cold water.
10. If it retains it shape and is soft, it is ready.
11. Pour over dough balls.
12. Mix well so that all are coated with syrup.
13. Remove from bowl and place them in a platter to cool.
14. Excellent with coffee or tea.
Title: Mascarpone Creams
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 1 baking powder
- 1/2 ground nutmeg
- 1/4 baking soda
- 1 salt
- 1/2 mascarpone cheese
- 1 cream cheese
- 2 1/2 egg
- 2/3 all-purpose flour
Instructions:
1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, nutmeg, baking soda, and salt. Beat mixture until combined, scraping side of bowl occasionally. Beat in mascarpone cheese and egg. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill for 1 to 2 hours or until dough is easy to handle.
2. On a lightly floured surface, roll half of the dough at a time to a 1/8-inch thickness. Using 3-inch cookie cutters, cut out dough. If desired, cut a small hole in the top of each cookie with a straw. Using hors d?oeuvre cutters, cut a small shape from the centers of half of the cookies. Place whole cookies on one lightly greased cookie sheet and cutout cookies on another lightly greased cookie sheet (they may bake at different rates).
3. Bake for 5 to 7 minutes or until edges start to brown. Transfer cookies to a wire rack; cool. Spread cutout cookies with Powdered Sugar Glaze and sprinkle with nonpareils; let glaze set.
4. To assemble cookies, spread the flat side of each whole cookie with about 1/2 teaspoon of the preserves. Top with a cutout cookie, flat side down. Makes about 64 sandwich cookies.
5. Powdered Sugar Glaze: In a small bowl, combine 1 cup sifted powdered sugar and 1/4 teaspoon vanilla. Stir in enough milk (2 to 4 teaspoons) to make icing easy to spread.
6. Make-Ahead Tip: Prepare and bake the cookies as directed; cool (do not ice or fill). Place cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw frozen cookies, covered, at room temperature. Spread with glaze, decorate, and fill as directed. If desired, store cookies in an airtight container for up to 24 hours.
Title: Fruit salad with balsamico vinegar syrup
Ingredients:
- 1 vanilla bean
- 1/4 bay leaf
- 1 sugar
- 5 melon
- 1 strawberries
- 500 grapes
- 250 mango
- 1 lime juice
- 1 mint leaves
- 7 1/2
Instructions:
1. Cut open vanilla bean.
2. Reduce vinegar with vanilla, laurel, and sugar to half the original volume.
3. Stir regularly.
4. Allow to cool.
5. Remove vanilla bean and laurel leaf.
6. Halve the melon, remove pits and rind, and dice.
7. Clean strawberries and halve.
8. Remove stems from grapes.
9. Remove rind and pit from mango and dice.
10. Mix fruit and syrup in a (glass) bowl.
11. Decorate with mint leaves.
Title: Banana Pudding Squares
Ingredients:
- 35 margarine
- 1/4 powdered sugar
- 1 Cool Whip Topping
- 1/2 bananas
- 1 milk
- 3 pudding
- 2 1/2
- 2
- 1/2
Instructions:
1. Combine wafers and margarine; press firmly into bottom of 13x9-inch dish.
2. Mix Neufchatel cheese and powdered sugar until well blended. Stir in 1 1/2 cups (be sparing) of the whipped topping. Spread evenly over crust; set aside.
3. Cut bananas in half crosswise; cut each piece in half lengthwise. Arrange over Neufchatel cheese mixture.
4. Pour milk in large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Spoon over bananas. Spread with remaining whipped topping. Sprinkle evenly with chocolate. Refrigerate at least 3 hours before serving. Store leftover dessert in refrigerator.
Title: Cinnamon Oranges
Ingredients:
- 3 oranges
- 1/4 sugar
- 1/4 ground cinnamon
Instructions:
1. Place sliced oranges in a serving bowl.
2. Mix sugar and cinnamon together in a small bowl.
3. Sprinkle cinnamon/sugar mixture over oranges.
4. Cover bowl and refrigerate at least one hour.
Title: Peanut Butter 'n Honey Cookies
Ingredients:
- 3/4 peanut butter
- 1/2 butter
- 1/2 margarine
- 1/2 light brown sugar
- 1 sugar
- 1 egg
- 1 1/2 vanilla extract
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 36
Instructions:
1. Preheat oven to 350' F.
2. Beat peanut butter, margarine/butter and sugars until smooth.
3. Add egg and vanilla, mix well.
4. Combine crushed cereal, flour, baking soda and salt. Add to peanut butter mixture, mix well.
5. Shape rounded tablespoons of dough into ball.
6. Place 2 inches apart on ungreased cookie sheets, flatton slightly. Press one piece cereal in center of each cookie.
7. Bake 9 to 11 minutes or until light golden brown.
8. Let stand 1 minute-before removing to racks to cool.
9. Store in airtight container.
Title: Peppermint and White Chocolate Cream Pie
Ingredients:
- 1 2/3 butter
- 1/4 instant white chocolate pudding and pie filling mix
- 1 milk
- 1 1/2 powdered sugar
- 1
- 2
- 1/4
Instructions:
1. Generously grease a 9-inch pie plate; set aside.
2. For crust: In a medium bowl, combine crushed chocolate cookies and melted butter.
3. Press mixture onto the bottom and up the side of the prepared pie plate. Cover and chill for at least 15 minutes.
4. Meanwhile, prepare pudding mix according to package directions for traditional pudding pie, using the 1 1/2 cups milk.
5. Spread filling in the chilled crust.
6. Cover and chill for 8 to 24 hours.
7. Before serving, in a small bowl, combine whipping cream, powdered sugar, and peppermint extract.
8. Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight).
9. Spread whipped cream over top of pie.
10. Sprinkle with crushed peppermint candies.
11. Makes 8 servings.