lumicero/recipes-ing2inst huggingface dataset:
Title: Black Sticky Gingerbread
Ingredients:
- 225 butter
- 225 soft brown sugar
- 225 black treacle
- 340 plain flour
- 10 ground ginger
- 15 ground cinnamon
- 10 bicarbonate of soda
- 2 eggs
- 290 milk
Instructions:
1. Grease a 20 x 30 cm roasting pan and line the base with greaseproof paper.
2. Preheat the oven to 150C/300F/gas mark 2.
3. Melt the butter, soft brown sugar and treacle in a pan.
4. Sift the flour, ground ginger and cinnamon then stir in the melted mixture with the beaten eggs. Warm the milk to blood heat, pour it on to the bicarbonate of soda, stir it in and add it to the mixture. Stir well and pour the mixture into the prepared tin.
5. Bake the gingerbread for about 1 1/2 hours. Cover the top with greaseproof paper after 1 huor.
6. When the gingerbread is cold cut it into fingers and serve it spread with butter.
Title: Apple Cinnamon Turnovers
Ingredients:
- 1 tart apple
- 1/2 applesauce
- 1/4 cinnamon
- 1 nutmeg
- 1 butter
- 1 sugar
- 2 cinnamon
- 1/2
Instructions:
1. Combine the apples, applesauce, 1/4 tsp cinnamon and nutmeg.
2. Roll each biscuit into a 6 inch circle. Place on greased baking sheets. Place 1 tablespoons of apple mixture in the center, then fold in half. Pinch the edges very well to seal.
3. Brush with butter and sprinkle with the cinnamon sugar.
4. Bake at 400°F for 10 minutes or until the edges are golden brown.
5. Serve warm.
Title: Pink Chablis Wine Cake
Ingredients:
- 18 instant vanilla pudding
- 4 1/2 eggs
- 4 nutmeg
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a bowl and beat for 5 minutes.
3. Pour into a greased angel food cake pan and bake for approximately 45 minutes.
4. Cool 5 minutes in pan. Remove cake from pan.
5. After cake has cooled completely, dust with powdered sugar (powdered sugar will melt if cake is too warm).
Title: Chocolate Chip Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 4 milk
- 2/3 vanilla extract
- 3/4 walnuts
- 1 pecans
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a Bundt pan, I use Baker's Joy Spray.
3. Combine cake mix, pudding mix, eggs, vegetable oil, milk and vanilla extract.
4. Mix at medium speed for 4 minutes.
5. Fold in semi sweet morsels (and nuts) until well scattered in batter.
6. Pour into pan.
7. Bake for 1 hour or until cake pulls away from side of pan.
8. Cool in pan for 15 minutes then remove from pan to a wire rack.
9. Sprinkle with confectioners' sugar.
10. No frosting needed!
Title: Improved Dutch Apple Crisp
Ingredients:
- 2 1/2 granny smith apples
- 2 mcintosh apples
- 1/4 sugar
- 1/2 ground cinnamon
- 1/8 salt
- 2 unsalted butter
- 3/4 golden raisin
- 1/2 heavy cream
- 1 all-purpose flour
- 1/3 light brown sugar
- 1 cornmeal
- 7 unsalted butter
Instructions:
1. Peel, quarter, and core apples, slice each quarter crosswise into pieces 1/4 inch thick.
2. Toss apples, sugar, cinnamon, and salt in large bowl to combine.
3. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat.
4. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes.
5. Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minute longer.
6. Set large colander over large bowl; transfer cooked apples to colander.
7. Shake colander and toss apples to drain off as much juice as possible.
8. Bring drained juice and cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes.
9. Pack cooked apples into 8-inch square baking dish and pour reduced juice mixture over.
10. Smooth with rubber spatula.
11. Streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout.
12. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet.
13. Bake streusel until golden brown, about 5 minute.
14. ;cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes.
15. Sprinkle streusel evenly over pie filling.
16. Set pie plate on now-empty baking sheet and bake untel streusel topping is deep golden brown, about 10 minutes.
17. Cool on wire rack and serve.
Title: Pecan Sandies
Ingredients:
- 1 butter
- 1/3 sugar
- 2 water
- 2 vanilla
- 2 all-purpose flour
- 1 pecans
- 2 powdered sugar
Instructions:
1. Cream butter and sugar. Add water and vanilla, mix well. Add flour and pecans, mix well. Chill for 2-3 hours.
2. Shape into balls. Bake on ungreased cookie sheet at 325 degrees for about 20 minutes. Cool slightly; roll in powdered sugar.
Title: Easy Gingerbread Cookies
Ingredients:
- 1 shortening
- 1 brown sugar
- 3/4 molasses
- 3/4 buttermilk
- 2 eggs
- 4 1/2 flour
- 3 ginger
- 2 baking soda
- 1 salt
- sugar
Instructions:
1. Cream shortening and brown sugar together.
2. Add molasses, buttermilk, and eggs.
3. Blend well and set aside.
4. In a separate mixing bowl, sift flour, ginger, baking soda and salt together.
5. Combine this mixture into buttermilk mixture.
6. Mix well, cover and refrigerate overnight.
7. Roll out dough on a lightly floured surface to 1/4 inch thickness.
8. Cut into desired shapes using cookie cutters.
9. Sprinkle with sugar.
10. Bake at 400º for 10 to 12 minutes.
Title: High Fibre Added-Sugar Free Banana Chocolate Cookies.
Ingredients:
- 2 eggs
- 4 bananas
- 2 oatmeal
- 1
Instructions:
1. Mash the bananas until they're sloppy. Don't mind occasional lumps, it adds interest.
2. Put oatmeal in a blender and blend until fine.
3. Add egg to banana and beat until incorporated. Mix in oat flour. Mix in chocolate chips.
4. Bake in a moderately hot oven for at least 10 minutes.
Title: Juicy Peach Crisp
Ingredients:
- 6 flour
- 1 white sugar
- 1 brown sugar
- 1/4 cinnamon
- 1/2 salt
- 1/4 butter
- 1/2
Instructions:
1. Oven@ 375.
2. Combine peaches with almond extract and place in a greased 8-inch pan.
3. Combine the rest of the ingredients until you have a crumbly consistency.
4. Sprinkle the crumb mixture over the peaches.
5. Bake for 45 minutes.
6. Serve hot with a puddle of melting ice cream!
Title: Pineapple Coconut Cookies
Ingredients:
- 1 1/2 granulated sugar
- 8 unsalted butter
- 2 eggs
- 1/2 coconut
- 1 pineapple
- 1/2 all-purpose flour
- 2 1/2 salt
- 1/2 water
- 2 baking soda
- 2
Instructions:
1. Soften butter at room temperature.
2. Preheat oven to 400 degrees F.
3. Shred pineapple chunks into smaller bits.
4. Cream butter and sugar until smooth.
5. Add eggs 1 at a time until mixture is fluffy.
6. Beat in coconut extract.
7. Add water.
8. Add the pineapple and coconut.
9. In a separate bowl sift together the flour, baking soda and salt.
10. Stir the flour mixture into the butter mixture.
11. Form cookie dough into a ball and wrap in plastic.
12. Chill for 2 hours.
13. Roll dough into by the 1/4 into balls.
14. Lightly flatten top.
15. Lay balls an inch apart and bake for 7 minutes.
Title: Pineapple Pretzel Salad
Ingredients:
- 1/2 butter
- 1 sugar
- 2 cream cheese
- 8
- 20
- 8
Instructions:
1. Melt butter and mix in 1/2 Celsius sugar and the pretzels. Do not press into pan. Bake at 400 degrees in 9x13 pan for 8 minutes. Remove and let cool.
2. In a bowl, stir together cream cheese, 1/2 cup sugar, pineapple, cool whip. chill.
3. Right before serving, fold pretzel mix into cream cheese mix.
Title: Kathleen's Peanut Butter Frosting (Barefoot Contessa) Ina Garten
Ingredients:
- 1 confectioners' sugar
- 1 creamy peanut butter
- 5 butter
- 1/2 vanilla extract
- 1/4 salt
- 1/3 heavy cream
Instructions:
1. Put sugar, peanut butter, butter, vanilla and salt in mixer. Mix on medium low until creamy, scraping with spatula as you work.
2. Add the cream and beat on high until the mixture is light and smooth.
Title: Mini Carrot Cake Cups - Pampered Chef
Ingredients:
- 9 allspice
- 1 1/2 egg
- 1 carrots
- 2 cream cheese
- 2 powdered sugar
- 6 walnuts
- 3/4
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degree F (180 C). Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix 'N Scraper until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 1/4 cup (175 mL) of the carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly among wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
2. Meanwhile, in clean Classic Batter Bowl, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into resealable plastic bag; secure bag and set aside.
3. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Trim corner of cream cheese-filled bag with Utility Knife; pipe filling evenly into cups. Garnish cups with chopped walnuts and reserved grated carrots, if desired.
4. Cooks Tips: If desired, Cinnamon Plus Spice Blend can be substituted for the allspice.
5. U.S. Nutrients per serving (1 tartlet): Calories 100, Total Fat 5g., Saturated fat 2.5 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 1 g, Sodium 100 mg, Fiber 0 g.
Title: $$$ Millionaire Pound Cake $$$
Ingredients:
- 2 butter
- 4 sugar
- 6 eggs
- 4 all-purpose flour
- 1 pure vanilla extract
- 1
Instructions:
1. Freheat the oven to 300 degrees; grease a 10-inch tube pan with butter, dust the bottom and sides with flour, and set aside.
2. In a large mixing bowl, cream the butter and sugar with an electric mixer and add the eggs one at a time, beating after each addition.
3. Alternately add the flour and milk, stirring till the batter is smooth.
4. Add the two extracts and stir till well blended.
5. Scrape the batter into the prepared pan and bake till a cake tester or knife blade inserted in the center comes out clean, about 1 1/2 hours. (Do not bake till the cake is dry.).
6. Cool the cake in the pan on a rack for 5 minutes, then turn it out on the rack to cool completely.
Title: Southern Red Velvet Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 sugar
- 1 baking soda
- 1 salt
- 1 cocoa powder
- 1 1/2 buttermilk
- 1 eggs
- 2 white distilled vinegar
- 2 vanilla extract
- 1 cream cheese
- 1 confectioners' sugar
- 1 unsalted butter
- 4 vanilla extract
- 1 pecans
- 1
Instructions:
1. Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
7. Cream Cheese Frosting: In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
8. Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
9. Yield: enough to frost a 3 layer (9-inch) cake.
Title: Pudding Snack Neapolitan Parfaits
Ingredients:
- 9 fresh strawberries
- 1 prepared chocolate pudding
- 1 prepared vanilla pudding
- 2
Instructions:
1. Slice 7 of the strawberries.
2. Spoon chocolate pudding evenly into two dessert glasses.
3. Cover with layers of strawberry slices and vanilla pudding.
4. Top with whipped topping and remaining two strawberries.
5. Serve immediately.
Title: Spooky Halloween Ghost Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 instant vanilla flavor pudding and pie filling
- 1 1/3 cream cheese
- 3 1/2 butter
- 1 vanilla
- 1/4 powdered sugar
- 1
- 5
Instructions:
1. PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 12 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Remove to wire racks; cool completely.
2. BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended.
3. Gradually add sugar, beating well after each addition.
4. ARRANGE cupcakes on large serving platter or tray to resemble a ghost as shown in diagram (http://www.kraftfoods.com/pdf/GhostCupcake.pdf). Spread with frosting. Use decorating gel to outline the mouth on the cupcakes.
5. Finely crush 3 of the cookies; sprinkle inside mouth.
6. Place remaining 2 cookies on cupcakes to resemble eyes.
7. To make a bigger ghost, double the amount of cupcakes you make.
8. Store in refrigerator.
Title: Granny's Fresh Apple Cake
Ingredients:
- 2 sugar
- 1/2 canola oil
- 1 unsweetened applesauce
- 3 eggs
- 1/4 vanilla
- 1 wheat flour
- 3 baking soda
- 1 salt
- 1/4 cinnamon
- 1 apple
- 1 pecans
- 1 chopped coconut
- 1 confectioners' sugar
- 2
- 1/2
Instructions:
1. Mix together flour, soda, salt and cinnamon and add to first mixture.
2. Stir in apples, pecans and coconut.
3. Pour mixture into greased and floured tube pan.
4. Bake at 325°F for 1 hour - 1 hour 15 minutes, or until cake leaves side of pan and cake tests done in the middle.
5. For glaze, combine the confectioners' sugar and orange juice, stirring until there are no lumps.
6. Pour glaze over hot cake, making sure it runs down sides of cake while still in pan.
7. Let stand for about 15 minutes before turning out of pan onto rack, quickly reversing over on another rack.
Title: Revani (Greek Semolina Cake)
Ingredients:
- 1 flour
- 3 baking powder
- 1 fine semolina
- 1/2 unsalted butter
- 1 sugar
- 3 eggs
- 1 vanilla extract
- 1 lemon, zest of
- 1 milk
- 1 salt
- 1 1/2 sugar
- 1 1/2 water
- 1 orange zest
- 1/2 lemon juice
- powdered sugar
- ground cinnamon
Instructions:
1. Preheat the oven to 350°F.
2. Grease the bottom and sides of a 9"x13" pan.
3. In a medium bowl, mix together the flour, semolina, and baking powder.
4. Use a mixer to cream the sugar and butter until light and fluffy.
5. With the mixer still running, add the eggs one by one. Continue mixing until a light yellow color.
6. Add the vanilla extract and lemon zest.
7. Clean the beaters and whip the egg whites with a pinch of salt until soft peaks form.
8. Using a spatula, carefully fold the egg whites into the batter until just incorporated. The best way to do this carefully is to add the eggs in thirds.
9. Pour the batter into the pan, using the spatula to smooth it out, and bake for 45 minutes, or until golden brown.
10. Meanwhile, make the syrup by adding the water, sugar, and orange peel to a sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes.
11. Add the lemon juice and allow to cool.
12. Once the cake has finished baking, pour the syrup over it while the cake is still warm.
13. When the cake has cooled, sprinkle with powdered sugar, cinnamon, and the almonds.
Title: Chocolate and Pistachio Biscotti
Ingredients:
- 1 all-purpose flour
- 1/4 cocoa powder
- 1/2 baking powder
- 1/8 salt
- 6 sugar
- 2 eggs
- 2 olive oil
- 1/4 pistachios
- 1/4 chocolate chips
Instructions:
1. Mix the flour, cocoa powder, baking powder and salt in a bowl.
2. Slowly mix the sugar into the eggs and oil in another bowl.
3. Slowly mix the dry and wet ingredients until they come together.
4. Mix in the pistachios and chocolate chips.
5. Form the dough into a rough oval about 10 inches by 3 inches on parchment paper.
6. Bake in a preheated 350F oven for 30 minutes.
7. Cut it into 1/4-1/2 inch slices.
8. Bake the slices in the oven for 10 minutes per side at 325°F.
Title: Sugar Cookies
Ingredients:
- 3 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 1 unsalted butter
- 1 sugar
- 1 egg
- 1 milk
Instructions:
1. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
2. Preheat oven to 375 degrees F.
3. Sprinkle work surface with powdered sugar or flour. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar or flour, and roll out dough to 1/4-inch thick. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Title: Fancy Caramel Popcorn Balls
Ingredients:
- 1 butter
- 2 brown sugar
- 1 1/2 light corn syrup
- 3/4
- 1/3
- 3/4
- 1/3
Instructions:
1. Cut 24X12 inch sheet of waxed paper; place on work surface. Pop popcorn as directed on bag. Pour popcorn into at least 8-quart bowl; remove any unpopped kernels. Stir in cereal, pretzels and chocolate pieces.
2. In 1-quart saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup. Heat to boiling, stirring constantly. Boil 1 minute. Pour brown sugar mixture evenly over popcorn mixture, stirring to coat well.
3. Spray hands with cooking spray. With sprayed hands, quickly and firmly shape generous 1 cup popcorn mixture into ball. Place on waxed paper. Repeat with remaining mixture to make about 9 more balls. Cool 10 minutes. Wrap each popcorn ball in plastic wrap.
Title: MALTED MILK Chocolate Chip Cookies - WOW!
Ingredients:
- 1 butter flavor shortening
- 1 1/4 brown sugar
- 3/4 vanilla extract
- 3 egg
- 1 all-purpose flour
- 1 baking soda
- 2 salt
- 1
- 1/2
- 1 1/2
- 6
Instructions:
1. In a mixing bowl, combine the first five ingredients; beat for two minutes.
2. Add egg.
3. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition.
4. Stir in chocolate chips& chunks.
5. Shape into 2" balls; place 3" apart on ungreased cookie sheets.
6. Bake at 375 for 12-14 minutes or until golden brown.
7. Cool for 2 minutes on the tray before removing to wire racks.
Title: Gipsy Cake
Ingredients:
- 140 chocolate
- 150 eggs
- 6 butter
- 140 brown sugar
- 140 cinnamon
- 1/2 clove
- 1/2 lemon
- 200 flour
- 100 chocolate
- 400 sugar
- 1 raisins
- 70 rum
- 2 butter
Instructions:
1. Melt the chocolate in a double boiler over hot water. Separate the egg whites from the yolks.
2. Mix sugar and butter until the sugar completely dissolves and the mixture is creamy. Slowly add the egg yolks. Mix in melted chocolate, almonds, cinnamon, cloves and lemon zest. Sift flour over mixture and carefully fold it inches.
3. Grease the model for cake and spread little flour over so the dough will not stick.
4. Preheat the oven on 180ºC.
5. Beat the egg whites until very firm and fluffy. Fold it very carefully into the chocolate mixture and fill the model with it.
6. Bake it for about 50 minutes.
7. When baked remove the cake from the model and place it on a wire rack to cool down. That takes for about 6 hours.
8. In the meantime, place the raisins into a bowl and pour over the rum. leave them soaking to achieve strong aroma for about 2 hours.
9. Melt the couverture chocolate. Whip the cream with sugar until very firm.
10. Cut the cake into two layers. Spread the whipped cream over the bottom layer and sprinkle it with well dried raisins. Place the second layer over.
11. Spread the melted chocolate over cake and decorate it with whole almonds and sanding sugar to add shine.
Title: Cranberry Orange Buttermilk Cookies
Ingredients:
- 3/4 dried cranberries
- 1 1/2 unbleached all-purpose flour
- 1 orange
- 1/4 baking soda
- 1/4 salt
- 6 unsalted butter
- 3/4 granulated sugar
- 1 egg
- 1/2 vanilla extract
- 1/3 buttermilk
- confectioners' sugar
- orange zest
Instructions:
1. Line 2 large baking sheets with parchment paper or silicone liners. Preheat the oven to 350°F.
2. Put the dried cranberries in a small bowl with hot water. Allow them to sit for a couple of minutes. Then drain. This just plumps them up:).
3. In a medium bowl, whisk together the flour, zest, baking soda, and salt.
4. In the bowl of a stand mixer, beat the butter briefly, until creamy. Add the sugar, and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat briefly again. Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed. Add in the dried cranberries.
5. Drop the dough by level tablespoons onto the prepared baking sheets, leaving about 1 ½ inches between each cookie. Bake, 1 sheet at a time, for about 11 minutes per batch. Cool the cookies on the baking sheet for 1 minute; then transfer them to a wire rack.
6. For the glaze, whisk together the sifted confectioners sugar, orange juice, and zest. I just guess on the amount. Brush or spoon the glaze onto the warm cookies. Allow cookies to sit on the rack until the glaze is set.
Title: Chai Spice Girls
Ingredients:
- 2 tea bags
- 3 all-purpose flour
- 2 pumpkin pie spice
- 1 1/2 butter
- 1 sugar
- 2 molasses
- 2
Instructions:
1. Remove tea bag contents (3 teaspoons); discard bags. In medium bowl combine tea, flour and pumpkin pie spice; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Add sugar; beat until light and fluffy.
3. Beat in egg yolks and molasses. Beat as much of the flour mixture as you can; stir in remaining flour. Divide dough in half. Cover and refrigerate 3 hours or until easy to handle.
4. Prehead oven to 350 degrees. Grease cookie sheets or line with parchment paper. On lightly floured surface, roll half the dough at a time to 1/4-inch thickness. Cut dough with 4-inch gingerbread girl cutters.
5. Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cook completely. Decorate with powdered sugar icing.
6. Icing:.
7. In medium bowl combine 1 - 1/2 cups powdered sugar, 1/2 teaspoons vanilla and 4 teaspoons milk. Stir in additional milk, 1 teaspoons at at time, until it's of piping consistency.
8. To Store:
9. Layer cookies between wax paper in covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months. (if they last, that is).