lumicero/recipes-ing2inst huggingface dataset:
Title: Homemade Chocolate Sheet Cake
Ingredients:
- 3 flour
- 1 1/2 sugar
- 1 salt
- 2 eggs
- 4 baking soda
- 2 baking powder
- 2 buttermilk
- 2 vanilla
- 1 1/3
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare cake pans with Crisco and lightly dust with flour. I prefer the Wilton Quick Release product instead of the traditional Crisco/Flour prep.
3. I prefer to make my own sour milk. I think the vinegar does something to the recipe and makes it more moist or something. To do so, in a glass measuring cup, add 2 tbs of distilled vinegar then add your milk (I used skim milk) and measure to 2 cups. Whisk, and let stand for 20 minutes. I whisk again before adding it to my mixing bowl.
4. Put all ingredients into a mixing bowl. With the PADDLE attachment, mix together for 2 minutes. Scrape down the side and bottom of the bowl to ensure all ingredients are mixed well.
5. FOR SHEET CAKES: Pour into your pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it, or use the Wilton's baking guide.
6. FOR ROUND CAKES: Pour into your prepared pan, bake for 35-40 minutes or use the Wilton's baking guide, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it (not gooey uncooked batter).
7. FOR CUPCAKES: Pour into tins, bake for approximately 18 minutes or until a toothpick inserted into the center of the cupcake comes out with moist crumbs on it (not gooey uncooked batter).
8. For a deeper, richer chocolate taste, reduce the buttermilk by 1/4 cup and replace it with a 1/4 cup of brewed coffee. I personally think with 1 cup of cocoa, the recipe already has a rich chocolate taste.
9. I like to experiment with the extracts. If making a filling such as raspberry, replace the vanilla with raspberry extract. Experiment with different flavors and combinations for a different taste. Chocolate cake with a hint of orange flavoring is to die for.
Title: Quinoa and Raspberry Flan
Ingredients:
- 1/3 fine sea salt
- 1/4 eggs
- 3 milk
- 1 1/4 lemon zest
- 2 quinoa
- 1/2 raspberries
- 1 1/2
Instructions:
1. In large bowl, whisk together sugar, salt, eggs, milk and lemon zest until blended. Stir in quinoa flakes.
2. Pour mixture into prepared baking dish and sprinkle with raspberries.
3. Bake at 350 for 35-40 minutes or until set at center and golden. Let cool for 20 minutes before serving.
Title: Apricot Parfaits
Ingredients:
- 1/2 prepared vanilla pudding
- 4 Cool Whip
- 2
- 1/2
Instructions:
1. Pour the preserves into a small bowl and stir until thinned.
2. Spoon 1 tablespoon of the preserves into each of 4 parfait glasses (or other type of small glass).
3. Top each with 1 cookie.
4. Top cookie with 1/2 cup vanilla pudding.
5. Top pudding with another tablespoon of preserves.
6. Finish by topping each parfait with some cool whip.
Title: Petits Fours
Ingredients:
- 2 1/2 all-purpose flour
- 2 sugar
- 1 baking powder
- 1/2 baking soda
- 1 1/3 buttermilk
- 1/2 butter
- 1 vanilla
- 4 salt
- 1/8 sugar
- 3 hot water
- 1 1/2 cream of tartar
- 1/4 vanilla flavoring
- 1 vanilla
- 4 powdered sugar
Instructions:
1. In a bowl, combine flour, sugar, baking powder, baking soda and salt.
2. Add buttermilk, butter and vanilla.
3. Beat with electric mixer on low speed for about 30 seconds, scraping bowl.
4. Beat on medium high speed for about 2 minutes, scraping bowl occasionally.
5. Add egg whites and beat for 2 more minutes, scraping bowl.
6. Pour batter into a greased and floured 9x13x2 inch pan.
7. Bake at 350°F for about 40-45 minutes or until toothpick inserted into center comes out clean.
8. Cool cake on wire rack for about 10 minutes; remove from pan.
9. Cool thoroughly.
10. Prepare Petits Fours icing.
11. In a medium sauce pan, combine sugar, water and cream of tartar.
12. Bring to a boil over medium-high heat, stirring constantly until sugar dissolves (about 5-9 minutes).
13. Reduce heat to medium-low.
14. Clip a candy thermometer to the side of the pan.
15. Cook until temperature reaches 226°, stirring only to prevent sticking.
16. Remove sauce pan from heat.
17. Cool at room temp, without stirring, to 110° (about 1 hour).
18. Add vanilla.
19. Stir in enough powdered sugar (about 4 cups) to make a drizzling consistancy.
20. Beat icing with rotary beater or wire whisk to remove lumps if necessary.
21. If desired, stir in a few drops of food coloring.
22. Makes about 3 1/2 cups icing or enough for 36-40 petits fours.
23. **If icing becomes too thick, beat in a few drops of warm water.
24. Icing the Petits Fours: Trim sides of cake to make smooth, straight edges.
25. Cut cake into 1 1/2 inch squares, diamonds or circles.
26. Gently brush off any crumbs with your fingertips.
27. Place cake pieces on a wire rack over a clean sheet pan.
28. Insert a 2 or 3 pronged long-handled fork into the side of one cake piece.
29. Spoon on enough icing to cover top and sides.
30. Place on wire rack.
31. Repeat with remaining cake pieces (sides of pieces should not touch).
32. Let cakes dry for 15 minutes.
33. Repeat for a second coating of icing, BUT place cake pieces on top of fork (do not spear).
34. Repeat for a third layer of icing, if desired.
35. Reuse the icing collected in the pan as needed, straining the crumbs out if necessary.
36. They can be decorated as desired with flowers, tiny silver balls, etc.
37. ,before the last coat of icing has dried.
Title: White Chocolate Brownie Bits
Ingredients:
- 6 white chocolate
- 1/3 butter
- 2 eggs
- 1/2 granulated sugar
- 1/4 brown sugar
- 1 vanilla
- 1 all-purpose flour
- 1 cinnamon
- 1/2 baking powder
- 1/4 salt
- 1/2 pecans
Instructions:
1. Preheat oven to 350°F Gease and line an 8 or 9 inch square baking dish with parchment paper, overlapping 2 sides for easy removal.
2. Melt chocolate and butter in a heavy saucepan over low heat. Stir until combined. Cool.
3. Beat eggs, sugars and vanilla in a large bowl. Add cooled chocolate mixture. Mix until blended.
4. Combine next 4 ingredients and stir into batter. Stir in pecans.
5. Spread batter in prepared pan. Bake in preheated oven 25-30 minutes, or until firm on the outside but moist inside.
6. Cool in pan. Loosen brownies from sides of pan and lift out using overhanging parchment paper as handles. Cut into squares.
7. TIP: Add 1/2 cup chopped white chocolate with the pecans.
Title: Applescotch Crisp
Ingredients:
- 4 tart apples
- 1/2 brown sugar
- 2/3 all-purpose flour
- 1 all-purpose flour
- 1/2 water
- 1/4 milk
- 1/2 quick-cooking oats
- 1 butterscotch pudding mix
- 1/4 sugar
- 1 ground cinnamon
- 1/2 salt
- 1/2 butter
- margarine
- ice cream
Instructions:
1. Place the apples in an ungreased 11-in. x 7-in. x 2-in. baking dish.
2. In a bowl, whisk brown sugar, 1 tablespoon flour, water and milk.
3. Pour over apples.
4. In another bowl, combine oats, pudding mix, sugar, cinnamon, salt and the remaining flour.
5. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.
6. Bake at 350 for 45-50 minutes or until topping is golden brown and fruit is tender. Serve with ice cream if desired.
7. Yield: 8 servings.
Title: Holiday Wreaths With Cherries Spritz Cookies for Cookie Press
Ingredients:
- 1 butter
- 3 fat free cream cheese
- 1 granulated sugar
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 2 1/2 salt
- 1/2 red maraschino cherries
- 1/4
- 4
- 1/4
Instructions:
1. With an electric mixer (can be done by hand, but it's a lot of work!), cream butter & cream cheese until light.
2. Add the granulated sugar to butter blend and beat until light and fluffy.
3. Beat in egg yolk, vanilla, and almond extract.
4. In a separate large mixing bowl, combine dry ingredients (flour, baking powder and salt).
5. Gradually blend in flour with creamed butter mixture.
6. Chill dough for minimum 4 hours.
7. After dough is chilled, preheat oven to 350°F.
8. Add chilled dough to cookie press, use wreath shaping disc.
9. Press cookies onto lightly greased cookie sheet or baking stone (baking stone recommended).
10. Sprinkle green decorator sugar (granulated) over cookies.
11. Add 1 cherry in middle of each wreath.
12. Bake for 12 to 15 minutes, or until slightly browned. Do not over bake
13. Let cool on wire cooling rack before serving.
Title: Easy Cookie Frosting
Ingredients:
- 6 butter
- 3 margarine
- 1/4 powdered sugar
- 1 milk
- vanilla extract
Instructions:
1. Place all ingredients in a mixing bowl.
2. Beat on medium to high speed until all is combined and fluffy.
3. You're done!
Title: Lemon - Orange Ice Cream
Ingredients:
- 2 oranges
- 1 lemon
- 2 sugar
- 2 eggs
- 1/2 half-and-half
- 1 vanilla
- 1 salt
- 1/4
Instructions:
1. Squeeze 2 oranges and 1 lemon. Pour juice over 2 cups sugar.
2. Place in refrigerator to stand 4 hours.
3. Beat together: eggs.whipping cream, half and half, milk, vanilla and salt.
4. Stir orange mixture into cream.
5. Pour into ice cream container and make according to instructions for machine.
Title: Sponge Cakes Studded With Pistachios
Ingredients:
- 6 eggs
- 1/2 cream of tartar
- 1 1/2 sugar
- 1/2 cake flour
- 1 pistachios
- 1 1/4 salt
- 1/4 pistachios
- 1/4 granulated sugar
- 1/2 water
- 3/4 powdered sugar
- 3/4 butter
- 1 half-and-half
- 3
- 6
- 5
- 1
Instructions:
1. Beat egg whites until frothy; add cream of tartar and beat at high speed until soft peaks form. Gradually add 3/4 cup sugar; continue beating until stiff but not dry. Set aside.
2. Beat yolks about 3 minutes or until very thick and light in color. Add remaining sugar 1 tablespoon at a time; beat until thick. Add orange juice and peel; blend until smooth.
3. Thoroughly combine flour, finely chopped pistachios and salt; gently fold into egg yolk mixture until well-blended.
4. Fold yolk mixture into beaten whites. Pour into 6 (5 3/4 x 3 1/4 x 2 1/4 inch) ungreased pans; cut through batter with spatula to remove air bubbles.
5. Bake at 325 degrees F. 25 to 35 minutes or until cakes spring back when lightly touched.
6. Immediately invert pans on wire racks; cool completely. To remove cakes, loosen around edges of pans with knife.
7. Pour Orange Syrup over cakes; allow to sit until syrup is absorbed.
8. Garnish tops of cakes with chopped pistachios.
9. Orange Syrup:
10. Combine 3/4 cup each sugar and water and 1 teaspoon orange peel; bring to boil. Simmer, uncovered, 2 minutes; cool 10 minutes. Makes 1 cup.
11. Variation:
12. Orange Buttercream Icing can be substituted for Orange Syrup. Combine 3 cups powdered sugar, 6 tablespoons softened butter, 5 tablespoons half-and-half or milk and 1 teaspoon grated orange peel. Spread about 1/4 cup over top and sides of each cake. Garnish with chopped natural California pistachios. Makes 1 3/4 cups.
Title: Cardamom Spiced Carrot Cake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 2 ground cardamom
- 1 1/2 cinnamon
- 1 baking soda
- 1 ground ginger
- 1 kosher salt
- 4 eggs
- 2 granulated sugar
- 1 buttermilk
- 1/3 vanilla extract
- 1 carrots
- 2 walnuts
- 1 cream cheese
- 24 powdered sugar
- 1 vanilla extract
- 2
Instructions:
1. Heat the oven to 350°F and arrange the rack in the middle.
2. Coat two 8-inch cake pans with butter and flour, and tap out any excess flour. Set aside.
3. Combine flour, baking powder, cardamom, cinnamon, baking soda, ginger, and salt in a large bowl, and whisk to aerate and break up any lumps. Set aside.
4. Combine eggs, sugar, oil, buttermilk, and vanilla in a large bowl, and whisk until eggs are broken up and mixture is thoroughly combined. Using a rubber spatula, fold in flour mixture until just combined. Fold in carrots and walnuts until evenly mixed.
5. Divide batter evenly between the prepared pans. Bake until a cake tester inserted in the center comes out clean, about 50 to 60 minutes.
6. Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
7. For the Frosting:
8. Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
9. Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.
10. For the Assembly:
11. To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer. Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don’t worry about looks at this point—this is just a crumb layer, and it will be covered up later.)
12. Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes.
13. Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it’s as even as possible. Serve.
Title: Single Serve Coconut Custard
Ingredients:
- 1/3 nonfat milk
- 1/3 vanilla
- 1/2 Sweet 'n Low
- 1 coconut flakes
Instructions:
1. In a one-cup size microwavable bowl, combine all ingredients.
2. Microwave on lowest power setting for 30 minutes (for 1250W oven). Because microwave ovens vary, you may need to experiment with the time to get the custard to set up without curdling.
3. Let stand for 5 minutes.
4. Enjoy!
Title: Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers
Ingredients:
- 1 brewed coffee
- 1 butter
- 5 flour
- 2 sugar
- 2 baking soda
- 1 salt
- 1/2 eggs
- 3 sour cream
- 1 vanilla
- 1 butter
- 1/2 milk
- 6 salt
- 6 confectioners' sugar
- 1 vanilla
- 4 pecans
- 1
Instructions:
1. Cake:
2. Preheat oven to 325°F for Pyrex, or 350°F for a metal pan.
3. In saucepan, combine coffee, butter and cocoa. Bring to boil, reduce heat and stir ~ remove from heat and set aside.
4. In large bowl, combine flour, sugar, baking soda and salt. Add eggs, sour cream and vanilla ~ stir in cooled cocoa mixture ~ batter will be thin.
5. Pour into greased and floured 9x13-inch pan; bake in preheated oven for 30-35 minutes. Frost while still warm.
6. Note: Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes.
7. Chocolate frosting:
8. In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
9. In saucepan, combine butter, milk and cocoa and dash of salt. Bring to boil, reduce temperature and stir until smooth.
10. Remove from heat and add confectioners sugar ~ beating well.
11. Add vanilla and chopped TOASTED pecans.
12. Spread on cake while still warm.
Title: Harvest Snack Cake
Ingredients:
- 2 whole wheat flour
- 1 1/4 brown sugar
- 2 baking soda
- 3/4 ground cinnamon
- 1/2 ground nutmeg
- 1/8 - 1/4 ground ginger
- 2 eggs
- 1/2 unsweetened applesauce
- 1 vanilla extract
- 1 1/2 carrots
- 1 raisins
Instructions:
1. In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and ginger. Combine the eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in the carrots and raisins (batter will be thick).
2. Spread evenly in a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 15 servings.
Title: Fruit Salad from the Pantry
Ingredients:
- 1 cherry pie filling
- 1 pineapple chunks
- 1 pears
- 1 mandarin orange segments
- 1 grapes
- 2 Grand Marnier
- 1
- 2
- 1
Instructions:
1. Lightly toast almonds in oven, toaster oven or dry non stick frying pan for a couple of minutes. Watch carefully, as they brown fast. Let cool while you mix other ingredients.
2. Mix all fruits together in a large bowl.
3. Sprinkle with toasted almond slices.
4. You can add Grand Marnier and flambe to serve if you like - just light with a match.
Title: Rum Fruitcake
Ingredients:
- 1/4 dried mango
- 1/2 currants
- 1/2 coconut
- 1/2 dried papaya
- 1 orange zest
- 1/2 rum
- 3 rum
- 4 butter
- 3/4 sugar
- 1/2 salt
- 1 egg
- 1 vanilla
- 2 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 sour cream
Instructions:
1. soak mango, papaya, currants and zest in 1/2 cup rum (while you prepare the rest of the ingredients).
2. cream butter and sugar.
3. Add egg, vanilla and sour cream.
4. sift together flour, salt, baking soda, baking powder.
5. Add butter and flour mixture together. Stir.
6. Add fruit mixture and coconut.
7. (if too dry add just a little more rum!).
8. Place mixture in a bundt pan.
9. Bake at 325 degrees 1 1/2 hours or until cake is done!
10. While cake is warm, poke holes in the top with tooth pick and sprinkle remaining 3 tbls rum.
Title: Orange Ancho Marble Cake
Ingredients:
- 2 1/3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/4 baking soda
- 1 water
- 1/4 butter
- 2 corn syrup
- 1 dried ancho chile powder
- 1 1/2 chili powder
- 1 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 5 eggs
- 1/2 vanilla
- 1 powdered sugar
- 2 vanilla
- 1/4
- 1/2
- 1
- 2
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Generously grease and flour a 10-inch fluted tube pan; set aside. In a medium bowl, combine flour, baking powder, salt, and baking soda; set aside. In a small saucepan, combine chocolate pieces, water, the 2 tablespoons butter, the corn syrup, and ancho chile powder. Cook and stir over low heat until chocolate is melted. Cool slightly.
3. In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar; beat until combined, scraping side of bowl occasionally. Add eggs one at a time, beating after each addition. Beat in vanilla. Beat in flour mixture just until combined.
4. Divide batter into two equal portions- to one portion, add the 1 tablespoon orange peel and the 2 tablespoons orange juice; mix well. To the other portion, add chocolate mixture; mix well. Spoon batters, half at a time, into the prepared pan, alternating orange and chocolate batters.
5. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan.
6. Using a long-tined fork, poke the cake all over. Brush or drizzle with the 1/4 cup orange juice. Cool completely on wire rack.
7. Prepare Chocolate-Orange Ganache and Orange Whipped Cream:
8. Spoon the ganache over cake and, if desired, sprinkle with additional finely shredded orange peel. Serve with the whipped cream. Makes 12 to 16 servings.
9. CHOCOLATE ORANGE GANACHE: In a small saucepan, heat 1/4 cup whipping cream over medium-high heat just until boiling. Remove from heat. Add 1/2 cup semisweet chocolate pieces; do not stir.
10. Let stand for 5 minutes. Stir in 1 teaspoon finely shredded orange peel. If necessary, cool for 15 minutes to thicken.
11. ORANGE WHIPPED CREAM: In a medium bowl, combine 1 cup whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla.
12. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Fold in 2 teaspoons finely shredded orange peel.
Title: Daffodil Cake
Ingredients:
- 1 cake flour
- 1 1/4 sugar
- 1 1/4 salt
- 1/2 cream of tartar
- 1 vanilla
- 1/2
- 4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Sift flour and half the sugar together three times.
3. Beat egg whites with salt until foamy; add cream of tartar and continue beating until egg whites just begin to hold their shape.
4. Add remaining sugar, about two tablespoons at a time, beating between additions.
5. When all the sugar is added, the egg whites should hold their shape well but not be dry.
6. Fold in the flour and sugar mixture carefully but thoroughly.
7. Divide the mixture into two parts; to one, add vanilla.
8. Into the other; fold the egg yolks and lemon extract.
9. Transfer the two mixtures into an ungreased tube pan, alternating the yellow and white.
10. Bake for 50 to 60 minutes or until cake springs back when touched lightly with a finger.
11. Invert on a cake rack to cool before removing from pan.
Title: Cheesy Fruit Pie
Ingredients:
- 1/2 butter
- 1 1/2 unflavored gelatin
- 1 fresh lemon juice
- 1/3 evaporated milk
- 1 sweetened condensed milk
- 1 cream cheese
- 1 maraschino cherry
- 1
- 1/2
- 1
Instructions:
1. PREHEAT oven to 350º F.
2. MELT butter in small saucepan. Stir in cookie crumbs until well blended. Press crumbs onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.
3. DISSOLVE unflavored gelatin in lemon juice in small bowl. Place evaporated and condensed milks, cream cheese and dissolved gelatin in blender; blend until smooth. Pour mixture over crust; refrigerate for 1 hour.
4. ARRANGE peaches and cherries on chilled pie. Prepare pineapple gelatin as directed on package. To prevent fruit from floating, pour about 1/4 inch of gelatin over arranged fruit. Refrigerate until slightly set, but not firm. Pour remaining gelatin over the fruit. Refrigerate for at least 1 hour (though several hours are recommended) or until completely firm.
5. TO SERVE: Dip a butter knife in warm water and run around edge to loosen. Remove side of pan.
Title: Molten Chocolate Cakes
Ingredients:
- 4 butter
- 1/2 heavy cream
- 1/4 vanilla extract
- 1/2 all-purpose flour
- 1/4 sugar
- 1/4 eggs
- 2 vanilla ice cream
- 2
Instructions:
1. Preheat oven to 400 degrees F.
2. Grease eight 6-ounce custard cups and dust with granulated sugar.
3. In heavy 3-quart saucepan, combine chocolate, butter and cream; heat over low heat, stirring occasionally, until butter and chocolate melt and mixture is smooth.
4. Remove from heat.
5. Add vanilla; with wire whisk, stir in flour just until mixture is smooth.
6. In medium bowl,with mixer at high speed, beat sugar, eggs, and yolks until thick and lemon-colored, about 10 minutes.
7. Fold egg mixture, one-third at a time, into chocolate mixture until blended.
8. Divide batter evenly among prepared custard cups.
9. Place cups in jelly-roll pan.
10. Bake until edge of cake is set but center still jiggles, 8 to 9 minutes.
11. Cool in pan on wire rack for 3 minutes.
12. Run thin knife around cakes to loosen from sides of cups; invert onto dessert plates.
13. Serve immediately with whipped cream or ice cream, if desired.
Title: Raisin Walnut Biscotti
Ingredients:
- 1/4 butter
- 2/3 margarine
- 2 sugar
- 1 eggs
- 2 vanilla
- 2 all-purpose flour
- 1 baking powder
- 1 ground cinnamon
- 1 walnuts
- raisins
Instructions:
1. Preheat oven to 350.
2. Grease a large cookie sheet.
3. In a large bowl, beat the butter, sugar, eggs and vanilla together.
4. Stir in the flour, baking powder and cinnamon.
5. Add the raisins and walnuts, and stir to blend.
6. Divide the dough in half.
7. Shape each half into a long loaf, about 1 1/2 inches thick.
8. Place the logs onto the prepared cookie sheet.
9. Flatten slightly.
10. Bake for 18 to 20 minutes, or until firm.
11. With a sharp knife, cut the loaves diagonally into 1/2 inch thick slices.
12. Place the slices cut sided down back onto the cookie sheet.
13. Bake for about 6 minutes, turn the cookies and bake for another 6 minutes or so until lightly browned.
14. Cool on a rack.