lumicero/recipes-ing2inst huggingface dataset:
Title: Namoura (Egyptian Honey Cake)
Ingredients:
- 4 butter
- 1 1/4 sugar
- 1 baking soda
- 1/2 baking powder
- 1/2 plain yogurt
- 1 1/4 honey
- 1/2
- 1/4
Instructions:
1. Gather Ingredients.
2. Preheat oven to 400˚F.
3. Put the butter in the microwave-safe bowl, and heat 15 seconds at a time until mostly melted.
4. Mix farina, sugar and butter in a bowl.
5. Mix the baking soda and baking powder, then stir into the yogurt in another bowl. When mixed, add it to the farina mixture and blend together.
6. Grease the baking pan with a little shortening and pour the batter inches (As an option, you can drizzle the top with 2 tablespoons of yogurt.).
7. Using a knife, score the top of the batter into medium-sized rectangles -- or to be a bit fancier, try diamond shapes! (You'll probably make 12-16 pieces.) Place a blanched almond in the middle of each piece.
8. Using your oven mitts, put the pan into the oven and bake for 30 minutes or until it's brown on top.
9. When the cake is done, it out of the oven. Let it cool for 10 minutes while you clean up the kitchen.
10. Drizzle honey over the top. Cut along the lines you scored.
Title: The Best Chocolate Cake Ever!
Ingredients:
- 1 pudding
- 1 sour cream
- 1 eggs
- 4 milk
- 1/2 vanilla
- 1 chocolate chips
- 2 Crisco shortening
- 1 powdered sugar
- 4 salt
- 1/4 vanilla extract
- 1 heavy whipping cream
- 1/3
Instructions:
1. Preheat oven to 350
2. In a very large bowl, mix together with an electric mixer everything except chocolate chips. Mix for about 1 min, batter will be thick. Stir in chocolate chips. Spray two 9 inch round pans with nonstick spray and evenly pour in batter.
3. Cook for about 50 min, although time may vary so I usually do the toothpick check.
4. Frosting:
5. In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well belnded. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.
Title: Krakelinge (South African Cookies)
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 3 flour
- 1 baking powder
- 1 sugar
Instructions:
1. Preheat oven 400°F.
2. In bowl, cream butter and sugar. Beat in egg.
3. Sift flour and baking powder together and stir into the butter mixture.
4. Roll dough about 1/4 inch thick. Brush with the egg yolk, then sprinkle generously with sugar and then the almonds.
5. Cut into narrow strips. Form each strip into a figure-8 shape.
6. Bake on lightly greased baking sheet 8-10 minutes.
Title: Ghostly Custards
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 1/3 sugar
- 2 honey
- 1 ground cinnamon
- 3/4 ground allspice
- 2 eggs
- 2 honey
- 2 ground cinnamon
- 1 ground allspice
- 3/4
Instructions:
1. In a mixing bowl, combine the first seven ingredients; beat on low until smooth.
2. Place eight ungreased 4-oz. custard cups in two 8-inch square baking pans.
3. Fill each cup with 1/2 cup of pumpkin mixture.
4. Pour hot water around cups into the pans to a depth of 1 inch.
5. Bake at 325°F for 40-50 minutes or until a knife inserted near the center comes out clean.
6. Remove from pans to cool on wire racks.
7. Before serving, top each with dollops of whipped topping in the shape of a ghost; add chocolate chips for eyes.
Title: Chocolate-Banana Split Dessert
Ingredients:
- 30 butter
- 6 cream cheese
- 8 sugar
- 1/4 milk
- 2 bananas
- 1 chocolate instant pudding
- 4 milk
- 2 red maraschino cherry
- 3 1/4 walnuts
- 1/3
- 1/4
- 2
Instructions:
1. Mix cookie crumbs and butter; press onto bottom of 13 x 9 dish. Refrigerate until ready to use.
2. Beat cream cheese, sugar and 2 T milk in medium bowl with whisk until well blended. Stir in 1 cup whipped topping; spread over crust. Top with bananas.
3. Beat pudding mixed and 3 1/4 cup milk with whisk, 2 minute spread over bananas. Let stand 5 minutes or until thickened; cover with remaining whipped toppings. Refrigerate 4 hours. Top with cherries, nuts and syrup just before serving.
Title: Classic Vanilla Bean Creme Brulee
Ingredients:
- 1/2 vanilla bean
- 2 heavy cream
- 3 salt
- 1 sugar
- 1/4 sugar
- 8
Instructions:
1. Preheat the oven to 300F with the rack in the center.
2. Line a deep baking dish with a cloth and have tea kettle of boiling water ready.
3. Scrape the seeds out of the vanilla and put in a heavy saucepan.
4. Add the vanilla beans and cream.
5. Heat on medium high until bubbles just form around the edges of the pan.
6. Remove from heat and set aside to steep for 15 minutes.
7. In a large bowl or stand mixer, combine the egg yolks, salt, and sugar and beat until the mixture is pale yellow and thick ribbons fall from the beater.
8. Very gradually add 1/3 to 1/2 of the cream mixture to the egg mixture, stirring constantly.
9. Be careful not to "scramble" the eggs.
10. Once about half of the cream is in, the outside of the bowl should be warm and you can speed up the addition of cream.
11. Run the whole mix through a fine mesh seive lined with cheesecloth over a bowl.
12. Fill 4 ramekins almost to the top (between 3/4 and full).
13. Place them in the lined baking dish and carefully pour the boiling water into the dish about half way up the sides of the ramekins.
14. Cover the pan loosely with foil and bake until custards are just set around the edges (30-45 minutes).
15. Transfer the ramekins to a wire rack to cool for about 30 minutes.
16. Cover and refrigerate until chilled (about 4 hours).
17. They will keep for about 3 days at this point.
18. To serve, sprinkle 2 tsp of sugar over each dish and melt the sugar using a kitchen torch until evenly melted and golden.
19. You may also put them under the broiler if you do not have a torch.
Title: Applesauce Raisin Nut Cookies
Ingredients:
- 3/4 shortening
- 1 brown sugar
- 1 egg
- 1/2 applesauce
- 2 1/2 flour
- 1/2 baking soda
- 1/2 salt
- 3/4 cinnamon
- 1/4 clove
- 1 raisins
- 1/2 walnuts
Instructions:
1. Preheat oven to 375°.
2. Mix together shortening, sugar and egg, then stir in applesauce.
3. Mix dry ingredients together, add and and blend well.
4. Add raisins and walnuts.
5. Drop dough by teaspoonfuls onto greased baking sheet and bake for 10 to 12 minutes or until lightly browned.
Title: Pumpkin Cognac Creme Brulee
Ingredients:
- 3 sugar
- 6 sugar
- 1/2 sugar
- 2 canned pumpkin
- 1/2 canned pumpkin
- 3 kosher salt
- 1/4 ground cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 ground cloves
- 1/4 fresh ground pepper
- 1/4 vanilla
- 1 rum
- 2 brandy
Instructions:
1. Preheat oven to 325 degrees. Place 8 6-oz ramekins or custard cups in a heavy-duty roasting pan.
2. Heat whipping cream to just under a simmer in a medium saucepan over medium heat. Remove from heat.
3. Combine remaining ingredients in a large mixing bowl, whisking together just until smooth. Gradually whisk in hot cream. Pour mixture through a wire-mesh strainer into a pitcher.
4. Divide custard evenly among ramekins. Fill pan with hot water to a depth of 1 inch. Cover with aluminum foil, crimping around edges of pan. Bake 45 to 50 minutes or until custard is barely set and jiggles when shaken. Remove ramekins from water bath, let cool, and chill 3 hours or up to 3 days.
5. Remove from refrigerator. Sprinkle surface of each custard evenly with 1 scant tablespoon sugar. Caramelize sugar with a kitchen blowtorch, moving flame quickly back and forth across custard. Let cool 2 to 3 minutes before serving.
6. If you don't have a kitchen blowtorch, broil 3 inches from heat 2 to 3 minutes or until sugar caramelizes.
Title: Emerald Fruit Salad
Ingredients:
- 2 lime juice
- 2 honey
- 2 granny smith apples
- 1 melon
- 2 kiwi
- 1 star fruit
Instructions:
1. Mix together lime juice and honey in a large bowl, then toss the apple slices in this.
2. Stir in the melon, kiwi, and star fruit.
3. Serve.
Title: Dark Chocolate Pound Cake
Ingredients:
- 1 milk
- 1 plain yogurt
- 1/2 all-purpose flour
- 3 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 butter
- 3/4 granulated sugar
- 2 eggs
- 4 vanilla
- 1 icing sugar
- 1
Instructions:
1. Preheat oven to 350°F Butter a 10-inch Bundt pan or two 9x5-inch loaf pans.
2. In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yogurt and set aside. In another bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an elecric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla. Using a wooden spoon, stir in flour mixture, alternately with milk mixture, making 3 additions of flour and 2 additions of milk. Fold in chocolate chips.
3. Spread into prepared pan, smoothing top. Bake for 60-70 minutes or until a tester inserted in center comes out clean with a few moist crumbs clinging to it. Let cool in pan on a rack for 15 mintues. Invert onto rack, remove pan and let cool completely. Serve dusted with icing sugar.
Title: Heath Bar Cheesecake Dip
Ingredients:
- 8 cream cheese
- 5
Instructions:
1. Pour caramel sauce over cheese block, sprinkle heath bits on top serve with apple slices or graham cracker sticks.
2. Note: I used shortbread cookies from Dollar Tree.
Title: Bavarian Apple Torte
Ingredients:
- 3/4 flour
- 2 flour
- 1/2 butter
- 1/4 sugar
- 1/2 vanilla
- 1 cream cheese
- 1 egg
- 1/4 brown sugar
- 1/4 vanilla
- 1/4 cinnamon
- 1 -2 apple
- 2 brown sugar
- 1/8 cinnamon
- 1/2
Instructions:
1. Blend together the crust ingredients to form a soft dough. Press into an 8 inch springform pan that has been lightly greased. Cover the bottom and 1 1/2 inches on the sides of the pan.
2. Blend together the next 5 ingredients for the filling. Pour into crust.
3. Combine apples with sugar and cinnamon. Place the mixture on top of the filling.
4. Sprinkle almonds over the top.
5. Bake at 350 F for 60-70 mns.
6. Note: an apple crisp topping works as well.
Title: Strawberry Cloud
Ingredients:
- 1 strawberry gelatin
- 1 vanilla pudding mix
- 2 1/2 water
- 1 Cool Whip Lite
Instructions:
1. Cook and stir gelatin, pudding mix and water over medium heat until mixture boils.
2. Cool until partially set; fold in Cool Whip.
3. Chill until serving.
Title: Haupia (Hawaiian Coconut Pudding)
Ingredients:
- 12 coconut milk
- 1 1/2 water
- 6 sugar
- 6 cornstarch
Instructions:
1. Combine all ingredients in saucepan.
2. Stir over medium heat until thickened.
3. Lower heat and cook for ten minutes, stirring constantly to avoid lumping or burning.
4. Pour into 8x8 inch dish and chill until set.
5. Cut haupia into squares.
6. NOTE: May be topped with crushed pineapple, sliced peaches or sliced mango.
Title: Super Easy Peach Parfait
Ingredients:
- 4
- 3
- 1
Instructions:
1. Break up angel food slices into quarters and place at bottom of bowl/glass (depending on how you want to serve it).
2. Scoop frozen yogurt onto pound cake.
3. Add half the can of peaches (or pineapple, or fruit cocktail, etc) to top of frozen yogurt, adding syrup from the can as well.
Title: Pride of Andalusia
Ingredients:
- 6 butter
- 7 caster sugar
- 3 eggs
- 4 self-raising flour
- 2 salt
- 1/2 oranges
- 3 marmalade
- 4 water
- 2
Instructions:
1. Preheat overn to 150°C.
2. Butter a 18-19cm cake tin, not a loose based one.
3. Scrub oranges to remove any wax. Slice oranges very thinly (do not peel). Remove any pips.
4. Whisk butter with 6 oz suger until fluffy.
5. Add eggs one by one.
6. Stir in almonds, flour and salt.
7. Sprinkle remainder of sugar on the base of the cake tin. Using the most perfect slices of orange, arrange them overlapping a lot on the base of the cake tin. Use up slightly more than a third of the slices.
8. Spread a third of the cake mixture onto the oranges.
9. Add another layer of the orange slices.
10. Spread another layer of cake mix.
11. Layer of orange slices.
12. Spoon on remaining cake mix.
13. Bake for 2 hours (approximately) until the top is dark brown. Ease the cake out of the tin and turn out the cake onto a plate and allow to cool. The orange slices will now be on the top of the cake.
14. Melt the marmalade/jelly with the water and spread over the top of the cake. Leave to cool.
15. Slice with a sharp knife to serve.
16. Soured cream or creme fraice is good as an accompaniment.
Title: Kahlua Tiramisu
Ingredients:
- 1/2 Kahlua
- 3 Kahlua
- 1 cream cheese spread
- 1 vanilla instant pudding mix
- 1/2 ladyfingers
- 2
- 1
Instructions:
1. In large bowl, whisk 1/2 cup Kahlua and cream cheese spread to blend.
2. Beat in milk.
3. (The recipe did not say how much milk. mary winecoff made this using 1 cup and she said it came out fine.).
4. Gradually whisk in instant pudding mix until it begins to thicken.
5. In small bowl, combine chocolate chips and cocoa powder.
6. In bottom of 8-inch square baking dish or quiche dish, spread about 3/4 cup pudding mixture.
7. Top with single layer of 12 ladyfinger slices, cut side up.
8. Sprinkle with half of remaining Kahlua, then a third of chocolate mixture.
9. Repeat layering one more time.
10. Spread whipped cream over top, covering completely.
11. Sprinkle with remaining chocolate mixture.
12. Chill until ready to serve.
Title: Let's Do the Congo With Molly and Her Congo Squares
Ingredients:
- 2 2/3 flour
- 2 1/2 baking powder
- 2/3 shortening
- 2 1/4 brown sugar
- 1/2 salt
- 4 eggs
- 1 chocolate chips
- 1 vanilla
Instructions:
1. Put in greased jelly roll pan (cookie sheet with sides)
2. Bake 350 for 15 min or until lightly browned.
Title: Cinnamon Oranges
Ingredients:
- 4 navel oranges
- 2 lemon juice
- 2 sugar
- 1 ground cinnamon
- 1/4
Instructions:
1. With a sharp knife, remove rind and white pith from oranges. Cut each orange into 5 or 6 slices and arrange on 4 plates.
2. Whisk together orange juice and lemon juice, sugar (or Splenda) and cinnamon. Spoon mixture over the orange slices.
Title: Sophie's Cherry Cake
Ingredients:
- 1 flour
- 1 1/2 baking powder
- 1/4 salt
- 2 eggs
- 1 vanilla extract
- 4 unsalted butter
- 3/4 sugar
- 1 tart cherries
- 2 1/2 cornstarch
- 3/4 sugar
- 1 pecans
- 1/2 cherry juice
Instructions:
1. Preheat oven to 350. Grease and flour a 9 inch cake pan.
2. Whisk flour, baking powder, and salt in a medium bowl.
3. Whisk eggs and vanilla in a small bowl.
4. With an electric mixer, beat butter and sugar together until fluffy, 2 minutes.
5. Reduce mixer speed, and add egg and flour mixture alternately in two batches, beating on low speed until combined.
6. Fold in cherries with rubber spatula.
7. Scrape batter into prepared pan and bake 30-35 minutes. Cool completely.
8. For the topping:
9. Combine reserved cherry juice, cornstarch, sugar, and almond extract in a small saucepan over medium heat until it begins to bubble, about 4 minutes.
10. Let cool completely, 30 minutes.
11. Spread over cooled cake and arrange pecans decoratively on top.
12. May be stored at room temp for 2 days.
Title: Hawaiian Mango Dream Cake
Ingredients:
- 1 eggs
- 1/2 water
- 4 mango puree
- 1/2 Cool Whip
- 1 milk
- 1 instant vanilla pudding
- 1/3 mango puree
- 1
Instructions:
1. Combine all and pour into 9x13 pan. Bake 350 for 30 minutes.
2. Topping:
3. Combine all and set in fridge. Pour on cooled cake and refrigerate at least one hour. Serve.
Title: Pecanettes
Ingredients:
- 3 cream cheese
- 1/2 butter
- 1 flour
- 1 egg
- 3/4 brown sugar
- 1 vanilla extract
- 1 butter
- 1 salt
- 2/3 pecans
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Blend together first 3 ingredients into a pie-crust-like consistency. Don't overmix. Shape into 2 dozen 1" balls.
3. Spray mini-muffin tins with cooking spray. Place 1 crust ball into each tin. Shape each into mini-crust with your thumb.
4. Combine egg, brown sugar, vanilla, butter, salt and pecans. Fill each crust with filling.
5. Bake for 25 minutes. Let cool in tins shortly and then remove and cool on wire racks.
6. Dust with powdered sugar.
Title: Melted Ice Cream Mousse
Ingredients:
- 1 chocolate ice cream
- 1
- 1/3
Instructions:
1. Place ice cream in a medium saucepan.
2. Heat over low heat until melted.
3. Transfer to an extra large mixing bowl; cover and chill about 1 hour or until cold.
4. Add whipping cream to melted ice cream.
5. Beat with an electric mixer on high speed for 5-6 minutes or until soft peaks begin to form.
6. Sift cocoa powder into the chocolate mixture.
7. Beat on low speed for 1 minute or until combined, scraping sides of bowl twice.
8. Pour into serving bowl.
9. Cover and chill for 1-6 hours until ready to serve.
Title: Cereal-Milk Panna Cotta With Caramelized Corn Flake Crunch
Ingredients:
- 6 heavy cream
- 3 kosher salt
- 2 light brown sugar
- 3/4 gelatin powder
- 1/4 granulated sugar
- 1 kosher salt
- 3/4 unsalted butter
- 3
- 1
- 1/2
- 3 1/2
Instructions:
1. To make panna cotta, heat oven to 300 degrees. Spread cereal on a baking sheet and bake until toasty, about 12 minutes. While still warm, transfer to large bowl or container and add milk and cream. Stir to combine and let steep 45 minutes. (Dessert will get too starchy if it steeps longer.).
2. Strain into a microwave-safe bowl or a saucepan, pressing to extract liquid. (Discard soggy cereal or eat it.) Add salt and brown sugar, and heat just until milk is hot enough to dissolve sugar, watching carefully. Stir gently to dissolve sugar. Ladle 1/4 cup milk mixture into a small bowl and mix in gelatin. Set aside 5 minutes, then whisk soaked gelatin back into remaining milk mixture.
3. Divide mixture among 8 ramekins or silicone molds. Refrigerate until set, about 2 hours. If using ramekins, cover and reserve until ready to serve. If using molds, freeze 1 hour and pop out onto wax paper (not parchment), then refrigerate until ready to serve.
4. Meanwhile, make topping, if you like: heat oven to 275 degrees. Put 3/4 cup cereal in a large bowl and crush lightly with your hands. In a small bowl, stir together milk powder, sugar and salt. Sprinkle mixture over crushed flakes and add melted butter. Toss to coat cereal evenly. Spread on a baking sheet lined with parchment paper (or a nonstick baking mat) and bake 20 minutes, or until deep golden brown. Remove from pan and set aside to cool. Serve immediately or store in an airtight container up to 1 week.
5. When ready, serve cold panna cottas in ramekins or turn out onto plates. Sprinkle generously with corn flake topping.
Title: Grandma Bert's Whirlygigs
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 1 egg
- 1 1/4 flour
- 1/2 baking soda
- 1/2 salt
- 6
Instructions:
1. Cream together butter, sugars and peanut butter in medium bowl.
2. Add egg and beat until fluffy.
3. Stir in flour, baking soda and salt.
4. Roll dough into an oval shape about 1/4 inch thick on a sheet of wax paper; set aside.
5. Melt chocolate chips slowly in top of double boiler; cool slightly and spread thinly over dough with spatula.
6. Starting with long end, roll up dough and wrap tightly in plastic wrap; chill for several hours or freeze until ready to bake.
7. Preheat oven to 375.
8. Slice dough 1/4-inch thick and place on ungreased cookie sheets.
9. Let cool on wire racks.
Title: Cocoa Biscuits
Ingredients:
- 225 flour
- 135 butter
- 115 icing sugar
- 35 egg
- 1 flour
Instructions:
1. Making the fountain with the sifted flour, put in the middle butter and work it with sugar, add the egg continuing to work and mix with cocoa and flour.
2. Knead quickly to obtain a homogeneous mixture, forming a ball and wrap with nylon.
3. Put in refrigerator to rest for 30 minutes.
4. Dust the work plan with a little flour, spread the dough high about 1/2 cm and obtain biscuits with shapes.
5. Lining a pan with baking paper, put on the biscuits and cook for about 15 minutes in preheated oven at 180°C
6. Cool biscuits before putting them in tin cans.
Title: Lemon Pistachio Wreaths
Ingredients:
- 1 all-purpose flour
- 3/4 cornstarch
- 1 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 1/2 granulated sugar
- 2 lemon zest
- 5 pure vanilla extract
- 1 confectioners' sugar
- 1 3/4 unsalted shelled pistachios
- 1 1/2
Instructions:
1. Whisk flour, cornstarch, baking powder, and salt in a medium bowl.
2. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy.
3. Mix in yolks, lemon zest, and vanilla.
4. Reduce speed to low, and gradually mix in flour mixture.
5. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
6. Preheat oven to 350.
7. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick.
8. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter.
9. Space 2 inches apart on baking sheets lined with parchment paper.
10. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.
11. Stir together confectioners' sugar and lemon juice in a small bowl.
12. Dip surface of each cookie in icing, and sprinkle with pistachios.
13. Let set on wire racks.
14. Cookies can be stored in airtight containers at room temperature up to 1 week.
Title: English Christmas Pudding II
Ingredients:
- 3 flour
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 nutmeg
- 1/2 clove
- 1 molasses
- 1 milk
- 1/3 raisins
- 1/3 walnuts
- 1/3 suet
- 1/2 butter
- 1 milk
- 1 sugar
- 10 cornstarch
- 3 vanilla bean
- 1
Instructions:
1. Mix all dry ingredients, fruit, raisins, nuts and suet. Add molasses and then milk to rinse all molasse s into the mixture. Mix well.
2. Grease and flour a 3 pound empty Crisco can or similar size, smooth sided can.
3. Put mixture into can.
4. Cover with double thickness of aluminum foil.
5. Tie foil on with string.
6. Set can in large pot or kettle half full of water.
7. Cover and steam 2 1/2 hours after water boils.
8. Serve slices covered with hot vanilla sauce* and real whipped cream.
9. Bring 3 1/2 cups milk and vanilla bean to a boil.
10. Whip sugar and yolks over hot water to lukewarm.
11. Stir in cornstarch to remaining cold milk.
12. Add the cornstarch mixture to the boiling mixture and bring to a full boil.
13. Pour the boiling starch-milk over the lukewarm egg-sugar mixture, whisking forcefully.
14. Keep warm on steam table or double boiler.
15. This sauce is good over puddings and souffles.
Title: Chocolate Cherry Cordial Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 flour
- 1 1/2 baking soda
- 1/3 baking powder
- 1/4 maraschino cherries
- 1/4 sugar
- 30 powdered sugar
- 1/3 maraschino cherry juice
- 1
- 1/2
- 4
Instructions:
1. Pre-heat oven to 350 degrees in a large bowl beat butter, sugar, eggs and rum extract until light and fluffy.
2. Add flour cocoa, salt, baking powder and baking soda. Beat well.
3. Flatten about 1 tablespoon of dough.
4. Place a cherry in the middle of the dough and mold the dough around it.
5. Roll in sugar and repeat with remaining dough.
6. Place cookies 2 inches apart of an un-greased baking sheet.
7. Bake for 8 minutes and let cool on rack.
8. For glaze whisk ingredients together and spoon over cookies.
Title: Biscotti Ai Pignoli (Pine Nut Cookies)
Ingredients:
- 1 1/2 sugar
- 4 eggs
- 1/4 fresh lemon rind
- 2 1/4 flour
- powdered sugar
- pine nuts
Instructions:
1. Put sugar and eggs in top of a double boiler (I improvise with a heat-proof bowl set over a saucepan).
2. The water should be hot, but not boiling.
3. Beat until the mixture is lukewarm.
4. Remove from over the hot water and keep beating until foamy and cool.
5. Add lemon rind and flour slowly; gently blend into egg mixture.
6. Drop by the spoonful (I drop 2 tsp for each cookie) onto buttered and floured baking sheets (or lined with parchment paper).
7. Shape into neat circles with your finger, if you wish (this may get a bit messy).
8. Leave a 1-inch space between each cookie.
9. Sprinkle with the powdered sugar and press the pine nuts in a decorative pattern on each cookie (blanched slivered almonds would probably work just as well, if you don't have pine nuts).
10. Let stand for ten minutes and then bake in a preheated 375 degree oven for 15 minutes.