lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Pound Cake
Ingredients:
- 1 shortening
- 3 eggs
- 1 pumpkin
- 1 vanilla
- 3 sugar
- 3 self-rising flour
- 1 nutmeg
- 1 allspice
- 1 clove
- 1 cinnamon
Instructions:
1. Cream together shortening, eggs, pumpkin, and vanilla. Sift together dry ingredients and add to creamed mixture.
2. Pour into a greased 10 in tube pan. Bake at 350 degrees for 1 hour and 15 minutes.
3. Icing:.
4. 1 8 oz cream cheese, softened.
5. 1 stick margarine, softened.
6. 2 t. vanilla.
7. 1 box confectioner sugar.
8. Beat together all ingredients until smooth. Ice the pound cake.
Title: Thai Coconut-Mango Sticky Rice
Ingredients:
- 1/2 rice
- 1 coconut milk
- 1/2 sugar
- 1 mango
Instructions:
1. Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
2. It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
3. Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
4. Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
5. Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.
Title: Nutella Biscotti
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 eggs
- 3 sugar
- 1 chocolate chips
- 1/2 hazelnuts
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl.
3. Beat eggs in a large bowl until frothy.
4. Add sugar and continue beating on high for 2 minutes.
5. Stir in Nutella.
6. Add flour mixture to egg mixture and stir until well combined.
7. Stir in chocolate chips and hazelnuts, if using.
8. Divide dough into 2 or 3 logs with well floured hands and arrange on a parchment lined baking sheet. Press logs into rectangles approximately 1/2 inch thick.
9. Bake at 350F for 20 minutes.
10. Remove from oven.
11. Turn down oven heat to 300°F.
12. Using a serrated knife, cut logs into 1/3-1/2 inch slices. Arrange on baking sheet and return to oven.
13. Bake for 10-12 minutes, turn biscotti over and bake an additional 10-12 minutes (depending on the thickness of your slices).
14. Remove to a wire rack to cool. Store in an airtight container.
Title: Zucchini Spice Cake
Ingredients:
- 3 eggs
- 1 1/4 light brown sugar
- 1/4 molasses
- 1/2 vanilla
- 1 lemon juice
- 1 1/2 flour
- 1 baking powder
- 2 baking soda
- 2 cinnamon
- 1 nutmeg
- 2 salt
- 1 zucchini
- 1/4 banana
- 1 1/2 walnuts
- 1
Instructions:
1. In a large bowl, beat eggs.
2. Gradually beat in brown sugar until mixture is thick.
3. Beat in molasses and oil, then lemon-milk mixture, vanilla, and orange rind.
4. In another bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Beat into liquid mixture.
6. Stir in zucchini, banana, and walnuts.
7. Turn batter into a greased and floured 9 X 13- inch baking pan.
8. Bake cake in 350F oven for 40 minutes, or until cake tests done.
Title: Cream Cheese Grape Salad - Party Version
Ingredients:
- 8 cream cheese
- 1/4 brown sugar
- 1 vanilla
- 1 grapes
- 1/2 pecans
Instructions:
1. Let cream cheese get to room temperature (30-60 min).
2. Mix above until smooth and then add as many grapes as you want and any color.
3. Just before serving, sprinkle with chopped pecans if you want. It keeps in the refrigerator for a long time. Do not cut the grapes.
Title: Coconut Biscotti
Ingredients:
- 1/2 sugar
- 1/2 butter
- 2 vanilla
- 2 eggs
- 1 1/2 flour
- 1 1/2 baking powder
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl cream together sugar and butter.
3. Add vanilla, eggs and coconut.
4. Add 1/2 cup flour and baking powder, mix well. Add remaining flour.
5. Stir in nuts if desired.
6. On a large sprayed cookie sheet divide dough in half and shape into two logs. (I usually spray my hands with non stick cooking spray for this.).
7. Bake for 20-25 minutes.
8. Reduce oven temp to 300.
9. Cool for 5-10 minutes remove logs from cookie sheets to a cooling rack. Cool for 10-15 minutes.
10. Cut logs into 3/4 inch slices and place back on cookie sheet, bake for 15-20 minutes or until desired crispness.
11. Cool completely and either dip or drizzle with melted chocolate.
12. Store in a air tight can or jar. Do not store in plastic.
Title: Orange Cornmeal Cake
Ingredients:
- 1/2 olive oil
- 2 eggs
- 1 sugar
- 1/3 sugar
- 1/2 all-purpose flour
- 1 1/4 yellow cornmeal
- 1/2 baking powder
- 2 salt
- 1 orange, zest of
- 1
Instructions:
1. Preheat oven to 375°F Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
2. In a large bowl, whisk together oil, eggs, 1 cup sugar, and orange juice until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
3. Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35-40 minutes.
4. Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Re-invert cake onto a rack to cool completely. Serve with orange segments, if desired.
Title: Cherry Chocolate Chip Cookies
Ingredients:
- 1/3 unsalted butter
- 1/3 sugar
- 1/2 brown sugar
- 1/2 egg
- 1 vanilla
- 1 flour
- 2 baking soda
- 2 salt
- 1/2 chocolate chips
- 1/2 dried cherries
- 1/2
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 375 degrees; lightly grease cookie sheets.
2. Cream together oil, butter, egg, sugars, almond extract, and vanilla.
3. Stir together dry ingredients; beat into butter mixture.
4. Fold in nuts, chips, and cherries.
5. Drop by rounded teaspoonfuls on prepared baking sheets.
6. Bake 10-12 minutes.
7. Cool slightly before removing from pan to rack.
Title: Sunny Daisy Cake
Ingredients:
- 2/3 oleo
- 1 vanilla extract
- 2 1/2 cake flour
- 1 1/2 granulated sugar
- 3 baking powder
- 3/4 salt
- 1 milk
- 3 jumbo eggs
Instructions:
1. Beat oleo with vanilla extract.
2. Sift flour, sugar, baking powder and salt together.
3. Add flour/sugar mix to the oleo mixture.
4. Add milk. Beat 2 minutes at medium speed.
5. Add eggs. Beat mixture 2 minutes longer.
6. Pour batter into 2 greased/floured 9" layer pans.
7. Bake at 350 degrees for 30 minutes.
Title: Chocolate- Zucchini Cupcakes
Ingredients:
- 2 eggs
- 3 brown sugar
- 1 3/4 all-purpose flour
- 1 baking powder
- 2 baking soda
- 1 salt
- 1 zucchini
- 1/2 walnuts
- 2 walnut halves
- 3/4
- 1
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
3. In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.
4. Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.
Title: Melt-In-Your-Mouth Yummy Sugar Cookies
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 granulated sugar
- 1 canola oil
- 2 eggs
- 1 vanilla extract
- 1 flour
- 5 baking soda
- 1 cream of tartar
- 1 salt
- 1/4 granulated sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together the butter and the sugars.
3. Beat in one egg at a time.
4. Add the oil, vanilla,and almond and beat till combined.
5. Add the rest of ingrediants and stir.
6. Form cookies into balls and roll in sugar.
7. place a few inches apart on a baking sheet and bake 10-12 minutes or until slightly golden.
8. Enjoy! :).
Title: Raspberries on Clouds
Ingredients:
- 1/2 frozen unsweetened raspberries
- 4 sugar
- 1/2 sugar substitute
- 2 -3 mint sprigs
- 2
- 4
Instructions:
1. While thawing the raspberries, mix the almond pieces into the dessert topping.
2. Sweeten raspberries to taste and serve over cake.
3. Serve with a dollop of almond dessert topping and fresh mint on the side of plate.
Title: Easy Chocolate Pudding Cake
Ingredients:
- 1 unbleached all-purpose flour
- 3/4 granulated sugar
- 2 baking powder
- 1/2 salt
- 6 milk
- 1/2 vanilla extract
- 3/4 brown sugar
- 2 hot water
- 1/4 brewed coffee
- 3/4
- 1/4
- 1
- 1 1/2
Instructions:
1. To prepare your bread machine:
2. Remove the paddles from the bread machine bucket.
3. Spray the inside of the bucket lightly with non-stick vegetable oil spray.
4. Program the machine for bake only, 40 minutes, no keep warm option.
5. To prepare for baking in your oven:
6. Preheat the oven to 350 degrees.
7. Lightly grease a 9" round cake pan.
8. To make the first layer:
9. In a medium-sized bowl, whisk together the flour, granulated sugar, baking powder, salt, 6 tablespoons cocoa, and 1/2 teaspoon espresso powder.
10. Stir in the milk, vanilla, and oil, mixing until smooth.
11. Pour the batter into the bread machine bucket, or into the 9"round pan.
12. To make the second layer:
13. Mix the 3/4 cup brown sugar with the 1/4 cup cocoa and 1 teaspoon espresso powder, and sprinkle this mixture over the batter.
14. Gently drizzle the hot coffee or water over the uncooked batter; there's no need to mix it inches.
15. To bake the cake:
16. If you're baking in the bread machine, press Start; allow the machine to complete its cycle.
17. If baking in the oven, place the pan in the preheated oven, and bake for 45 minutes, removing the cake when it appears set and is bubbly around the bottom.
18. Let the cake cool for at least 15 minutes before serving.
19. The sauce will thicken as it stands, and when totally cooled will be the consistency of medium-thick fudge sauce.
20. To serve, scoop servings of the warm cake onto individual plates; top with whipped cream or ice cream, if desired.
21. If you can't serve it while it's warm, keep it at room temperature (for 2 or 3 days), and reheat it VERY briefly in the microwave just before serving.
Title: Raspberry-Apple Crumble
Ingredients:
- 3/4 flour
- 1/2 brown sugar
- 1/2 cinnamon
- 5 butter
- 1/3 oats
- 1 raspberries
- 5 apples
- 1/3 sugar
- 2 flour
- 1/2 cinnamon
- 1/4 nutmeg
Instructions:
1. Crumble topping together.
2. For filling, combine sugar, flour, cinnamon, and nutmeg. Toss with fruit.
3. Put filling mixture in dish and cover with crumb topping.
4. Bake in a 9X9 baking dish at 350°F for 40 minutes, or until hot & bubbly. Enjoy!
Title: Brownie Cookies
Ingredients:
- 3/4 white sugar
- 2 cocoa powder
- 2/3 all-purpose flour
- 2 baking powder
- 2 eggs
- 4 vanilla extract
- 2 walnuts
- 1/2 confectioners' sugar
- 1/4
Instructions:
1. In a small mixing bowl combine flour and baking powder.
2. Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
4. Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
5. Bake cookies for 12 to 15 minutes.
Title: Guava Empanadas
Ingredients:
- 1 sugar
- 1/4 salt
- 1 flour
- 2 water
- 3/4 guava jelly
- 8 mango
- 1/2 mint
- 1 lemon
- 1 egg
- 1
Instructions:
1. In a mixer with the paddle attachment, mix the flour, sugar, and salt well.
2. Then add oil and water until dough forms.
3. Roll dough out 1/8-thick.
4. With a 3-inch ring, cut out circles of dough.
5. In a bowl mix guava jelly, mango, mint and lemon juice well.
6. Spoon a little guava filling in the center of a circle of dough.
7. Fold over the sides and brush with a little egg wash.
8. Crimp the edges.
9. Repeat process until all dough and filling is used.
10. Fry empanadas in 375 degree oil until golden.
11. Drain on paper towels.
12. Serve with whipping cream.
13. Enjoy!
Title: Classic Shortbread
Ingredients:
- 1/2 butter
- 1/3 powdered sugar
- 1/4 vanilla
- 1 flour
Instructions:
1. Cream butter until it is light.
2. Cream in powdered sugar and then vanilla.
3. Work in flour.
4. Knead the dough on an unfloured board until smooth.
5. Spray shortbread pan very lightly with non-stick vegetable oil spray.
6. Firmly press the dough into the shortbread pan.
7. Prick the entire surface with a fork and bake in pan at 325 for 30-35 minutes or until lightly browned.
8. Remove from oven and let cool in pan for about 10 min.
9. Loosen edges with a knife and flip pan over onto a wooden cutting board.
10. If shortbread doesn't come right out, tap one edge of the pan.
11. Cut shortbread into serving pieces while it is warm.
Title: Vegan Biscotti
Ingredients:
- 1/3 soymilk
- 2 ground flax seeds
- 3/4 sugar
- 1/2 canola oil
- 1/2 vanilla extract
- 1 2/3 all-purpose flour
- 2 baking powder
- 1/2 salt
- cinnamon
- nutmeg
Instructions:
1. preheat oven to 350.
2. whisk together wet ingredients in a bowl. dry in another.
3. fold wet into dry and knead until dough if firm. Shape into a log and bake 28 minutes until slightly puffy or cracked. Remove and cool. Cut and rebake at 375 degrees for 12 to 15 minutes.
4. Cool and enjoy!
Title: Soft and Chewy Chocolate Chip Cookies
Ingredients:
- 2 all-purpose flour
- 1 salt
- 1/2 baking soda
- 1/2 vanilla extract
- 2 white sugar
- 1 dark brown sugar
- 1/2 margarine
- 1 butter
- 175
Instructions:
1. In a large bowl combine the sugars and melted butter and mix until combined. Then stir in the eggs and vanilla.
2. In a separate bowl mix together the flour, baking soda and salt.
3. Add the dry ingredients to your wet mixture. Mix with a spoon until a dough is formed (don't over mix).
4. Once your dough is formed add the chocolate chips. Gently mix them in with a spoon.
5. Put your dough in the freezer for 20 minutes.
6. Preat oven to 325 degrees.
7. grease a baking tray or use parchment paper. roll dough into walnut sized balls and bake for 12 minutes.
8. let cookies sit for 3-5 minutes before removing them from the baking tray.
9. enjoy!
Title: Warm Caramel Cloud Slice
Ingredients:
- 120 butter
- 120 caster sugar
- 2 self-raising flour
- 240 milk
- 1 unsalted butter
- 1 golden syrup
- 110 sugar
- 2
- 4
- 60
Instructions:
1. Dough Base - Preheat oven to 165°C.
2. Line a 20cm x 30cm slice tin/tray with 4cm sides with baking paper and set aside.
3. In a clean bowl beat together the butter and sugar until pale, then add egg yolks on at a time, making sure each is combined before the next is added and is also combined.
4. Using a spatula, fold in flour, adding the milk at the end.
5. Put the dough mix into the tin/tray and press down evenly to cover the base and then pop in the oven, bake for 15 to 18 minutes, then remove from the oven and set aside.
6. Filling - In a small saucepan over a low heat, mix together the condensed milk, unsalted butter and golden syrup, this will take 3 to 5 minutes and then remove from heat (if you cook to long it will begin to separate, if this happens give it a brisk whisk to bring it back together) and stir in the egg yolks and pour the filling over the base, making sure it is evenly spread over the dough.
7. Meringue Topping - In a new clean bowl beat the egg whites until they form soft peaks and then slowly add sugar and beat until stiff peaks form.
8. Spoon meringue evenly over the carmel filling and then bake in the oven for 10 to 15 minutes or until meringue starts to colour.
9. Remove from the oven and allow to cool a little before slicing.
Title: Strawberry Tart or Pie
Ingredients:
- 1 all-purpose flour
- 1 1/2 salt
- 1 sugar
- 1 butter
- 1/2 strawberry
- 4 butter
- 1 sugar
- 6 cornstarch
- 2/3 eggs
- 2 heavy cream
- 3 fresh lemon juice
- 1/3 orange, zest of
- 1 Grand Marnier
- 1 powdered sugar
- 1/4
Instructions:
1. For the almond crust, mix almonds, flour, salt and sugar together in a mixing bowl.
2. Using a pastry blender, cut butter finely into dry ingredients. Sprinkle with the ice water until a dough is formed, and knead the dough for a few minutes to incorporate the butter.
3. (Alternatively, you can make the dough in a food processor. Grind the almonds first, then add the flour, salt, sugar, and butter. With the motor running add the ice water until a ball forms. Then proceed with the kneading).
4. Refrigerate for about an hour.
5. Roll out on a floured board and fit into a 10-inch tart pan or a 9- or 10-inch pie plate.
6. Place foil over pastry, fill with dry beans or pastry weights, and bake in a preheated 425°F oven for 12 minutes.
7. Carefully remove the foil with the beans and cool.
8. For the filling: quickly wash and hull the berries, dry in paper towels, and set aside.
9. Cream together the butter and the sugar, then add the cornstarch.
10. Beat in the eggs, one at a time, then add cream.
11. Stir in lemon juice, grated orange zest, and Grand Marnier.
12. Place strawberries, whole or sliced, in the pastry shell.
13. Pour the filling carefully over the berries and sprinkle with almonds.
14. Bake in a preheated 350°F oven for about 35 minutes. The pie should not jiggle when shaken; it will brown slightly.
15. Cool pie and refrigerate until cold.
16. Dust with powdered sugar through a fine sieve just before serving.
Title: Martha Stewart's Cowboy Cookies
Ingredients:
- 2 flour
- 1 baking soda
- 1 salt
- 1/2 baking powder
- 8 unsalted butter
- 3/4 sugar
- 3/4 light brown sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 old fashioned oats
- 6 pecan halves
- 3 unsweetened coconut
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Spray baking sheets with cooking spray, line with parchment, and spray parchment.
2. Sift flour, baking soda, salt, and baking powder into medium bowl.
3. Beat butter and sugars with mixer on medium-high until creamy, about 3 minutes. Reduce speed to medium and mix in the eggs, 1 at a time, beating well after each addition. Beat in vanilla.
4. Reduce speed to low and gradually add the flour mixture. Beat until just incorporated. Beat in oats, chocolate, pecans and coconut. (Dough may be refrigerated up to 3 days).
5. Drop dough onto baking sheets 3" apart. A 1 1/2" cookie scoop works well.
6. Bake until edges of cookies begin to brown, 11-13 minutes. Transfer baking sheets to wire rack and cool 5 minutes. Transfer cookies to racks. Cool.
Title: Kahlua Gingerbread With Key Lime Curd
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1/3 dark brown sugar
- 1 egg
- 2 flour
- 1 1/2 baking soda
- 1 1/2 ginger
- 1 cinnamon
- 1 ground cloves
- 1/2 salt
- 1 molasses
- 2/3 hot water
- 1/3 Kahlua
- 2 brewed coffee
- 2 sugar
- 1 butter
- 2/3 key lime juice
- 1 lime rind
- 4 eggs
- mint sprig
- key lime zest
Instructions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, beating until blended.
2. Add flour and next 9 ingredients (flour through coffee) and beat until smooth. Pour into a greased and floured 13x9x2 inch baking pan.
3. Bake at 325 degrees for 35 minutes or until a wooden pick inserted in center comes out clean.
4. Cut into triangles; serve warm or at room temperature with Key Lime Curd and whipped cream. Garnish, if desired.
5. Key Lime Curd: Combine sugar, butter, lime juice and rind in a heavy saucepan. Cook over medium heat, stirring constantly, until butter melts. Gradually stir one-fourth of mixture into eggs; add to remaining hot mixture, stirring constantly.
6. Cook over low heat, stirring constantly, 10 minutes or until lime mixture thickens and coats a spoon.
7. Remove from heat; cool. Cover and chill at least 2 hours. Yield: 3 cups.
Title: Spritz Cookies
Ingredients:
- 1 butter
- 2/3 margarine
- 1 sugar
- 1 egg
- 2 1/2 vanilla extract
- flour
Instructions:
1. Thoroughly cream butter with sugar.
2. Beat in egg and vanilla.
3. Stir in flour.
4. Let stand for 15 minutes.
5. Using 1/4 of the dough at a time, force through a cookie press, forming various shapes on ungreased cookie sheets.
6. Bake in preheated 400-degree oven for 8-10 minutes until set but not brown.
Title: Death by Chocolate Cookies
Ingredients:
- 1 cream cheese
- 3/4 margarine
- 1 granulated sugar
- 1 light brown sugar
- 2 vanilla
- 1/8 eggs
- 2 all-purpose flour
- 2/3 baking soda
- 2 salt
- 1/2 white chocolate chips
- 1
Instructions:
1. Preheat the oven to 350 then spray 2 cookie sheets with cooking spray.
2. Beat the cream cheese & margarine together in a large bowl with an electric beater on medium (2 mins).
3. Add the sugars, vanilla, almond extract, eggs, & ice-cream topping & beat for another 3 minutes.
4. Mix the flour, cocoa, baking soda, and salt together in another bowl. Then slowly beat into the margarine mixture until evenly mixed.
5. Stir in the chips then spoon heaping spoonfuls of dough onto the cookie sheet about 2 inches apart.
6. Bake for 13-15 minutes or until the edges are set. (The centers still should be very soft).
7. Cool on a wire rack for 3 minutes then remove from the cookie sheets.
Title: Chocolate Swirl Muffin Cake
Ingredients:
- 1 vanilla
- 3/4 water
- 1 eggs
- 2
- 1 1/3
- 1/2
- 4
Instructions:
1. Heat oven to 375°F.
2. Generously grease 12-cup fluted tube cake pan.
3. In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth.
4. Remove 1/3 cup filling for glaze; set aside.
5. Freeze remaining filling 15 minutes until thick like pudding.
6. Meanwhile, in large bowl, stir together all cake ingredients.
7. Spoon half the batter into pan.
8. Remove filling from freezer.
9. Carefully spoon filling in center of batter to within 1/2 inch of pan edges.
10. Spoon remaining batter over filling.
11. Bake 50 to 65 minutes or until top springs back when touched.
12. Cool 15 minutes.
13. Remove from pan to wire rack.
14. Spoon reserved 1/3 cup filling on cake to glaze. (If too thick, microwave filling on High 10 to 15 seconds using microwavable small bowl.).
15. Cool completely, about 1 hour.
16. Note: Cook time does not include cooling time.
Title: Light Almond Macaroons for Passover
Ingredients:
- 2 granulated sugar
- 1/2 salt
- 1 cinnamon
- 1/2 lemon, rind of
- 3
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine first 4 ingredients, including lemon rind.
3. Mix well.
4. Beat egg whites with fork until lightly foamy.
5. Stir in egg whites gradually to make a loose dough.
6. Pick up dough by teaspoonful and roll each into ball one inch in diameter.
7. Arrange on baking sheet, flattening balls a little.
8. Bake 15-20 minutes or until tops seem dry and golden brown.
Title: French Butter Bars
Ingredients:
- 1/2 margarine
- 2 eggs
- 1 cream cheese
- 8 eggs
- 2 confectioners' sugar
- 1
Instructions:
1. Mix the first 3 ingredients together and press into a 13 x 9-inch baking pan that has been sprayed with Pam.
2. Mix the cream cheese, 2 eggs, and sugar with a mixer. Mix well and pour over the top of the crust.
3. Bake at 350°F for 40 to 45 minutes.
4. This will make 24-48 bars depending on size you cut them.