lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Raspberry Torte
Ingredients:
- 14 butter
- 1/2 milk
- 1/4 eggs
- 5 vanilla extract
- 1 1/2 sugar
- 1/2 flour
- 1/4 fresh raspberry
- 1
Instructions:
1. In saucepan melt chocolate chips with butter and milk over low heat. Once melted allow to cool for 20 minutes.
2. While chocolate is cooling, beat the eggs and vanilla on low to blend.
3. Add sugar and flour to egg mixture, then blend on high for 10 minutes. Stir into cooled chocolate mixture.
4. Pour into greased 8-inch springform pan. Bake at 325ºF for 35 minutes.
5. Allow to cool completely before removing from pan.
6. Spread seedless jam across surface of cake. Arrange clean, dry raspberries on top of cake with stem side down, the jam will help glue them in place.
7. Extra touch: Take any excess chips or a few squares of semi-sweet chocolate and a dab of seedless jam. Place in a zip-lock bag, place in a bowl of very hot water to melt chocolate. Squeeze bag around to blend. Snip small edge off bag and use to drizzle melted chocolate onto berries. This will harden to give a perfect, professional decorated look.
8. Dust with powdered sugar for added effect.
Title: Candy Corn and Peanut-Topped Brownies
Ingredients:
- 1/2 water
- 1/4 eggs
- 3 miniature marshmallows
- 2 brown sugar
- 1/2 light corn syrup
- 1/2 creamy peanut butter
- 1/2 salted peanuts
- 2
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease bottom only of a 13" x 9" baking pan. Or line the pan with aluminum foil which will facilitate removal.
2. In a medium bowl, combine brownie mix, oil, water and eggs; stir until well-blended. Spread in bottom of prepared pan. Bake in preheated oven for 28-30 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean.
3. Remove pan from oven. Immediately sprinkle marshmallows evenly over warm base Return to oven; bake an additional 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
4. In a large saucepan, combine brown sugar and corn syrup; blend well. Cook over medium heat until mixture comes to a boil, stirring constantly. remove from heat. Stir in peanut butter until well blended.
5. Add cereal, peanuts and candy corn; mix well. Immediately spoon warm topping over marshmallows; spread to cover. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.
Title: Mazamorra Morada
Ingredients:
- 1 corn
- 1/2 pineapple
- 1 quinces
- 2 -3 cinnamon sticks
- 1 whole cloves
- 1 apple
- 1 sugar
- 1 cornstarch
- 3 lime, juice of
- 1
Instructions:
1. Place the dried fruit in a heat proof bowl and cover with boiling water. Set aside to cool.
2. Add the purple corn to a large pot and cover with 10 cups of water.
3. Chop the pineapple into small bite-size pieces and reserve. Add the pineapple rind to the pot.
4. Quarter the quince (or substitute a green apple) and add to the pot, along with the cinnamon sticks and the cloves.
5. Bring water to a boil, and boil uncovered for about 30 minutes, until liquid is a deep purple color and the quince is very soft.
6. Strain the liquid, and return to pot. Discard the corn, quince, cinnamon sticks, cloves, and pineapple rind.
7. Separate 1/2 cup of the liquid into a small bowl. Stir the corn starch into the separated liquid until completely mixed and set aside.
8. Add the sugar, pineapple pieces, and a pinch of salt to the liquid. Peel and dice an apple and add to the mixture.
9. Bring mixture to a boil and simmer for about 20 minutes, stirring occasionally, until apple is soft.
10. Whisk the corn starch mixture into the simmering mixture and continue to cook, stirring constantly, for about 5 minutes more or until mixture has thickened.
11. Remove from heat stir in the lime juice. Serve chilled or at room temperature, sprinkled with cinnamon.
Title: Blueberry Peach Cake (Rose Reisman)
Ingredients:
- 1 granulated sugar
- 3/4 applesauce
- 1/4 eggs
- 2 vanilla
- 1 all-purpose flour
- 1 1/2 whole wheat flour
- 1/2 cinnamon
- 2 baking powder
- 1 1/2 baking soda
- 1 low-fat yogurt
- 1/2 blueberries
- 1 icing sugar
- 1
Instructions:
1. Spray a 9-inch (3L) bundt pan with nonstick vegetable spray. Preheat oven to 350°F
2. In large bowl, beat together sugar, applesauce, oil, eggs, and vanilla, mixing well.
3. Combine all purpose and whole wheat flours, cinnamon, baking powder and baking soda; stir into bowl just until blended. Stir in yogurt; fold in peaches and blueberries. Pour into pan.
4. Bake for 40-45 minutes or until cake tester inserted into center comes out clean. Let cool; dust with icing sugar.
Title: Ancient Roman Pear Patina
Ingredients:
- 4 pears
- 1 water
- 1/8 white wine
- 1/8 honey
- 1/2 pepper
- 3 cumin
- 1 1/2 wine
- 1 eggs
- milk
- olive oil
Instructions:
1. Poach pears in water or white wine.
2. When done peel and core them.
3. Crush into puree and mix with honey, pepper, cumin and Vin Santo.
4. Beat the eggs, adding the milk if desired.
5. Then blend this into the pear mixture with the olive oil.
6. Pour into a casserole and bake for around 20 minutes at 350°F.
7. Ancient Roman Pear Patina Recipe: NOTE Garum is fish sauce.
8. A pear patina: Grind boiled and cored pears with pepper, cumin, honey, passum, garum, and a bit of oil. When the eggs have been added, make a patina, sprinkle pepper over, and serve.
Title: Cobbler Made With Bisquick Mix
Ingredients:
- 1 Bisquick
- 1 1/4 sugar
- 1 milk
- 1/4 sour cream
- 1/4
Instructions:
1. Heat oven to 425 degrees F.
2. Grease 1.5-quart casserole. Heat pie filling to boiling in 1-quart saucepan.
3. Pour into casserole. Stir remaining ingredients until dough forms.
4. Drop by 6 spoonfuls onto hot pie filling; sprinkle lightly with granulated sugar if desired.
5. Bake about 20 minutes or until biscuits are golden brown.
6. 6 servings.
Title: Creamy Chocolate Frosting
Ingredients:
- 3 confectioners' sugar
- 1/4 salt
- 1 vanilla extract
- 2 butter
- 5 sour cream
- 4 yogurt
Instructions:
1. Using a metal blade in a food processor.
2. Mix sugar, cocoa, and salt give 3 pulses.
3. Add the vanilla, butter and sour cream.
4. Process for 5 seconds.
5. If needed add more sour cream to make a creamy consistency.
Title: Bavarian Custard
Ingredients:
- 1 instant pudding mix
- 1 milk
- 1 light sour cream
- 1 yogurt
Instructions:
1. Mix milk and pudding together until just slightly thickened.
2. Add remaining ingredients until thoroughly mixed.
3. Chill.
4. Serve with fruit.
Title: Elegant and Easy White Chocolate Mousse
Ingredients:
- 1 white chocolate chips
- 1 1/2 heavy whipping cream
Instructions:
1. Microwave chips and 1/4 cup of the cream in a large microwaveable bowl on high for 2 minutes or until the chocolate is almost melted; stirring after 1 minute. Stir until chocolate is completely melted. Cool 20 minutes or until at room temp; stirring occasionally.
2. Beat remaining 1 1/4 cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form (do not over beat) Add half of the whipped cream to the white chocolate mixture; stir with a wire whisk until well blended. Gently stir in remaining whipped cream. Spoon evenly into 6 dessert dishes.
3. Refridgerate 2 hours or until ready to serve.
Title: Ganache-Topped Brownie Bites
Ingredients:
- 1 water
- 1/4 eggs
- 1/3 fresh raspberry
- 2
- 2/3
- 1
Instructions:
1. Heat oven to 350°F
2. Grease 48 mini muffin cups with shortening or line with miniature paper baking cups.
3. In medium bowl, stir together brownie mix, water, oil, eggs and syrup pouch until well blended.
4. Fill muffin cups about 3/4 full (about 1 tablespoon batter each).
5. Bake 18 to 20 minutes or until toothpick inserted in edge of brownie bites comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
6. For Ganache: In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon.
7. Spoon about 2 teaspoons chocolate mixture onto each brownie.
8. Garnish with fresh raspberries.
Title: Low GI “Apple” Crisp
Ingredients:
- 1 zucchini
- 1 fructose
- 1 cinnamon
- 1/4 rolled oats
- 1/2 butter
Instructions:
1. Preheat oven to 350 degrees.
2. Bring a pot of water to a boil.
3. Peel an drain zucchini.
4. Slice it lengthwise into quarters.
5. Cut all the seeds out.
6. Slice the zucchini into slices that resemble apple slices.
7. You should have about 6 cups.
8. Boil the zucchini in the boiling water for 3 minutes.
9. Drain well.
10. Mix together the 1 cup of fructose, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 2 tablespoons flour.
11. Sprinkle over the zucchini slices and toss to coat evenly.
12. Place zucchini slices into a greased 8 or 9 inch square baking pan.
13. Mix the remaining ingredients together to make the crumb topping.
14. Distribute it evenly it evenly over the zucchini.
15. Bake for 45 minutes, until topping is browned and crispy.
16. May be served warm, cold or at room temperature.
17. Yield: 6-8 servings.
Title: 20-Minute Strawberry Pudding
Ingredients:
- 2 unflavored gelatin
- 1/4 water
- 1 skim milk
- 1/4 Splenda sugar substitute
- 1 strawberry
- 1
Instructions:
1. In a 5 cup blender sprindle unflavored gelatin over water and let stand 3 to 4 minutes.
2. Add hot milk and process at law speed until gelatin is completely dissolved, about 2 minutes.
3. Add remaining ingredients and process at high speed until strawberries are pureed.
4. Pour into eight dessert dishes and chill until set.
5. Enjoy.
Title: Soft and Chewy Sugar Cookies
Ingredients:
- 2 3/4 flour
- 1 baking powder
- 1/2 salt
- 1 1/4 butter
- 2 sugar
- 2 eggs
- 2 vanilla
Instructions:
1. Stir together flour, baking powder and salt; set aside.
2. In a large bowl, cream together butter and sugar until fluffy.
3. Beat in eggs one at a time, then beat in vanilla.
4. Gradually stir in dry mixture just until blended.
5. Roll the dough into walnut-sized balls then roll in colored sugar.
6. Refrigerate balls for at least 20 minutes or freeze until ready to bake.
7. Place cookies 2" apart on an un-greased cookie sheet and flatten slightly with the palm of your hand.
8. Bake in a 350°F oven for 8-10 minutes until lightly browned at the edges.
9. Cool on cookie sheet for 5 minutes, then remove to cool on a wire rack.
Title: Raspberry Lemon Trifle
Ingredients:
- 1/2 sugar
- 1/3 fresh lemon juice
- 1/4 water
- 4 eggs
- 1 sugar
- 1/3 fresh lemon juice
- 1/2 unsalted butter
- 1 lemon peel
- 2 fresh raspberries
- 1/4 sugar
- 3 sugar
- 16
- 2
Instructions:
1. For syrup: Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.
2. For curd: Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.).
3. For fruit and topping: Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.
4. Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.
5. Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.
Title: Burstin' Berries Double Chocolate Muffins
Ingredients:
- 1 2/3 all-purpose flour
- 3 sugar
- 1/3 baking powder
- 2 salt
- 1/4 egg
- 1 honey
- 1/2 vanilla extract
- 1/4 skim milk
- 1 1/4 strawberry
- 3/4
- 2/3
- 1/2
- 1/4
Instructions:
1. NOTE: If using frozen strawberries, chop and mix into muffins when still completely frozen.
2. In a medium bowl combine flour, sugar, cocoa, baking powder, and salt. Set aside.
3. In a large bowl whisk egg. Add honey, melted margarine, and vanilla. Whisk till well combined. Add skim milk, whisk till combined.
4. Add flour mixture into wet mixture, stir until almost combined. Add in strawberries and chocolate chips, stir until just combined.
5. Spray 12 muffin tins with cooking spray. Spoon about 1 tbsp of batter into the bottom of each cup just so the batter fills the bottom of each cup. Spoon about 1 heaping tsp of raspberry preserves into the centre of the muffin tin on top of the base of batter. Gently spoon remaining batter on top of each muffin ensuring the preserves are completely covered.
6. Bake at 400F for 15-20 minutes. Muffins are done when toothpick inserted in muffin comes out clean.
Title: Chocolate Fudge Frosting
Ingredients:
- 1 white sugar
- 1/2 brown sugar
- 1/3 milk
- 1/3 butter
- 1/2 vanilla
- 1 powdered sugar
- 2
Instructions:
1. In a sauce pan combine white sugar, brown sugar, cocoa, milk, and butter.
2. Bring to a boil for 1 minute, stirring continually; remove from heat.
3. Let cool for 10 minute
4. Stir in vanilla and powder sugar.
5. Will be more like a thick glaze but it's VERY DELICIOUS!
6. It will also get thicker as it sets.
Title: Stripy Caramel Biscuits (No Bake)
Ingredients:
- 2
- 1
Instructions:
1. Whip caramel till smooth and creamy
2. Crush 1/3 of 1 of the packets set aside.
3. Cover each remaining biscuit with a thin layer caramel and "build a sausage" as if you were putting them back in the packet.
4. Cover sausage with caramel and roll in crushed biscuits
5. Cover and roll in baking paper and then tin foil
6. Freeze overnight
7. Slice thinly at an angle and serve with tea
8. you can also use choc biscuits or the choc condensed milk topping or both or even coffee biscuits… --
9. They store like most biscuits in an airtight container -- not sure how long they keep for they usually get consumed upon serving.
Title: Kk's Banana Pudding
Ingredients:
- 1 sugar
- 1/3 flour
- 1 salt
- 2 eggs
- 1 egg
- 1 evaporated milk
- 1 water
- 1/4 butter
- 1/2 vanilla
- 1 bananas
- 5
Instructions:
1. Mix sugar, flour and salt in top of double boiler.
2. Blend in 2 eggs, 1 egg yolk and milk.
3. Add butter.
4. Cook uncovered, over boiling water 10-12 minutes or until thickened, stirring constantly.
5. Remove from heat and stir in vanilla.
6. Reserve 10 wafers for garnish.
7. Line bottom of a 1 ½ quart baking dish with vanilla wafers.
8. Cover the wafers with sliced bananas.
9. Pour 1/3 of the custard over the bananas.
10. Continue to layer wafers, bananas and custard to make a
11. total of 3 layers each ending with the custard.
12. Crumble about 10 wafers and sprinkle over the top.
13. Cool slightly or refrigerate a few hour until chilled.
14. Relax and enjoy. . .
Title: Granny's Chocolate Torte
Ingredients:
- 1/2 butter
- 1 all-purpose flour
- 1 Cool Whip
- 1 powdered sugar
- 1 cream cheese
- 1 milk
- 3 instant chocolate pudding mix
- 2 milk
- 3 1/2 Cool Whip
- 2 -3
Instructions:
1. Mix first 3 ingredients and press into the bottom of a 9x13 pan.
2. Bake at 350°F for 20 minutes.
3. Cool completely.
4. Mix the filling ingredients together and spread evenly over top of cooked & cooled crust.
5. Mix together the pudding mixes and milk according to directions on box; spread over cream cheese layer.
6. Carefully spread remaining cool whip over pudding layer, pressing gently with spatula so as not to mix the pudding and cool whip together.
7. Refrigerate overnight.
8. Recipe says it serves 8 - 10 - ummm -- not in my house : ).
Title: Splenda Flourless Chocolate Cake
Ingredients:
- 4 canola oil
- 1/2 Splenda sugar substitute
- 1 eggs
- 3
- 1/2
Instructions:
1. Preheat oven to 375°F and oil an 8-inch round baking pan. Line bottom with a round of wax paper.
2. Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with oil, stirring, until smooth.
3. Remove top of double boiler or bowl from heat and whisk Splenda into chocolate mixture. Add eggs and whisk well.
4. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
5. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
6. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Title: Pecan Pie Cupcakes
Ingredients:
- 1 pecans
- 1/2 all-purpose flour
- 1 brown sugar
- 2/3 butter
- 2 eggs
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients and mix well.
3. Spray a miniature muffin tin with non-stick cooking spray.
4. Fill each 3/4 full.
5. Bake in preheated oven for approx.
6. 18 minutes.
Title: Valentines Double Chocolate Brownies
Ingredients:
- 1 1/4 unsifted flour
- 1/4 sugar
- 1/2 margarine
- 1 butter
- 1/4 sweetened condensed milk
- 1 egg
- 1 vanilla extract
- 1/2 baking powder
- 1
- 3/4
Instructions:
1. Preheat oven to 350º. Line 13x9-inch baking pan with foil; set aside.
2. In bowl, combine 1 cup flour and sugar; cut in butter until crumbly. Press on bottom of pan. Bake 15 minutes.
3. In another bowl, beat Eagle® Brand, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake 20 minute or until set.
4. Cool. Use foil to lift out pan. For hearts, cut with heart-shaped cookie cutter or, with knife, cut around waxed paper heart shape. Or cut into bars. Decorate with icing or gels if desired. Store covered.
Title: 4 Layer Cream Cheese Pudding Dessert
Ingredients:
- 1 flour
- 1/2 margarine
- 1/2 cream cheese
- 8 powdered sugar
- 1 Cool Whip
- 1 instant pudding mix
- 2 milk
- 3 coconut
Instructions:
1. Preheat oven to 350°.
2. Combine the flour, nuts and margarine.
3. Press mixture into a 13x9-inch pan.
4. Bake 10-15 minutes.
5. While cooling, combine the cream cheese, powdered sugar and 1 cup Cool Whip.
6. Spread over first layer.
7. Mix the pudding and milk; pour on creamy layer.
8. Chill.
9. Spread with remaining Cool Whip.
10. You may sprinkle with toasted coconut if you like.
Title: Miniature Austrian Sachertorte
Ingredients:
- 10 unsalted butter
- 3/4 bittersweet chocolate
- 11 all-purpose flour
- 1 eggs
- 8 granulated sugar
- 1/2 water
- 1/3 Cointreau liqueur
- 3/4
- 1/4
Instructions:
1. Preheat the oven to 350F and place the rack in the center position. Generously butter a 12-muffin tin.
2. In a large bowl using an electric mixer, beat the butter and superfine sugar until creamy, about 2 minutes. Melt 7 ounces of the chocolate and add it to the butter mixture, then add the flour and mix until well blended. Add the yolks of 6 of the eggs, one at a time, beating well after each addition. Reserve the extra 2 yolks for another use.
3. In a separate bowl using an electric mixer, beat the 8 egg whites until stiff peaks form. Gradually add the egg whites to the chocolate batter, a little at a time, until just incorporated.
4. Divide the mixture into the prepared muffin pan and bake until a toothpick comes out clean, about 25 minutes.
5. Allow to cool before serving.
6. Meanwhile, for the icing, in a medium saucepan over medium heat, melt the granulated sugar in 1/3 cup water. Melt the remaining chocolate and add it to the sugar syrup, and bring the icing to a low boil. Stir with a wooden spoon for about 2 minutes, or until icing is glossy. Add a few drops of boiling water if the icing becomes too thick or to dissolve any sugar crystals that might form.
7. In a small saucepan over medium heat, heat the apricot jam and Cointreau until warm.
8. To serve, spoon the apricot sauce onto each serving plate and top with a muffin. Ice the muffins with the chocolate icing and top with a dollop of whipped cream.
Title: Melody's Amazing Brown Sugar Frosting
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 milk
- 2 - 3 1/2 powdered sugar
Instructions:
1. Melt the butter in a saucepan over medium heat. Add the brown sugar and boil for 1 minute, stirring constantly until it is slightly thick. Cool slightly.
2. Add the milk and 2 cups of the powdered sugar. Mix until smooth. Add more powered sugar until it reaches desired consistency.
3. Frost immediately! Frosting will thicken and harden as it cools.
4. Ices one cake.
Title: Lemon Cupcakes
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 2 eggs
- 2 vanilla
- 2 1/2 baking powder
- 1/4 salt
- 2 1/2 flour
- 1 1/4 milk
- 1/2 butter
- 2 lemon juice
- 3 powdered sugar
- 1/2 vanilla
Instructions:
1. Place dry together.
2. Then add wet.
3. Ice after they are cooled.
4. 350 degrees for 20 minutes.
5. After iced, put in fridge for an hour.
Title: Creamy Fruit Cocktail Pudding
Ingredients:
- 2 flour
- 3 baking powder
- 1 1/4 sugar
- 2 baking soda
- 2 eggs
- 1 sugar
- 3/4 milk
- 1/2 coconut
- 1/2 butter
- 4 vanilla extract
- 1
Instructions:
1. Mix all batter ingredients well with wooden spoon.
2. Pour into large greased pie dish.
3. Bake at 350F for 40 – 50 minutes.
4. Boil together topping ingredients for 5 minutes.
5. As pudding comes out of oven stab it all over with a knife and pour topping over.
Title: Shortbread Jam Strips
Ingredients:
- 1 butter
- 3/4 sugar
- 2 eggs
- 1 all-purpose flour
- 3
- 10
- 1/2
Instructions:
1. Combine butter, sugar, eggs and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed.
2. Divide dough into 8 equal portions. Roll each portion into 8-inch log on lightly floured surface. Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight).
3. Heat oven to 350°F.
4. Place 4 logs onto large ungreased cookie sheet. Pat each log into 2-inch wide strip. Press 1-inch wide indentation lengthwise down the center of each strip using back of spoon. Bake for 16 to 19 minutes or until edges are lightly browned.
5. Spoon about 2 tablespoons fruit spread into indentation of each log; sprinkle with sliced almonds. Immediately cut diagonally into 1-inch pieces. Repeat with remaining dough, jam and almonds.
6. Recipe Tip: Since each log is rolled individually, you can freeze some and use later. Thaw dough 30 to 45 minutes before baking.
Title: Cheddar Cheese Cookies
Ingredients:
- 1/4 butter
- 1/4 margarine
- 1/4 oregano
- 1/4 salt
- 1/4 pepper
- 1/4 red pepper flakes
- 2 garlic powder
- 1 onions
- 1 flour
- 1/4 cheddar cheese
- milk
Instructions:
1. melt butter with the first 7 ingredients.
2. take off of heat, and stir in the flour.
3. Pour into a medium sized bowl.
4. Mix in cheese.
5. Add as much milk to form a log.
6. Refrigerate for 30 minutes.
7. Cut log into cookie sized circles, and place on greased cookie sheet.
8. Bake in a 400 degree oven for 20 minutes.
Title: Oatmeal Raisin Cookies
Ingredients:
- 1 old fashioned oats
- 3/4 all-purpose flour
- 1/4 cinnamon
- 1/4 baking soda
- 1/4 salt
- 4 butter
- 1 egg
- 1 vanilla extract
- 1 dark brown sugar
- 1/2 raisins
Instructions:
1. Preheat oven to 350°F.
2. Whisk together oats, flour, cinnamon, baking soda and salt.
3. Whisk together butter, eggs and vanilla. Stir in brown sugar, making sure to take out all lumps.
4. Add flour mixture to the butter mixture.
5. Stir in raisins.
6. Roll dough into 1-inch balls and place on a cookie sheet. If dough is difficult to handle, chill for a few minutes.
7. Bake 11-13 minutes.