lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin-Praline Layer Cake
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1/4 margarine
- 3/4 pecans
- 2 all-purpose flour
- 2 baking powder
- 2 pumpkin pie spice
- 1 baking soda
- 1 salt
- 1 2/3 granulated sugar
- 1 eggs
- 4 canned pumpkin
- 2 powdered sugar
- 1/4 vanilla
- 1 3/4
- 1/4
- 1/2 - 1
Instructions:
1. In a heavy saucepan, combine brown sugar, butter, and whipping cream. Cook over low heat until the brown sugar just dissolves, stirring occasionally. Pour mixture into two 9x1-1/2-inch round baking pans. Sprinkle evenly with the pecans. Let the mixture cool slightly.
2. In a bowl, stir together the flour, baking powder, pumpkin pie spice, baking soda, and salt. Set it aside.
3. In a large mixing bowl, beat together the granulated sugar, cooking oil, and eggs. Add the pumpkin and dry ingredients alternately to the oil mixture, beating until the mixture is just combined. Stir in the black walnut flavoring, if you like.
4. Carefully spoon the batter over the pecan/ brown-sugar mixture in the baking pans. Place pans on a baking sheet. Bake in a 350 degree F oven for 35 to 40 minutes or until toothpicks inserted in the centers come out clean. Cool the cakes in pans on wire racks for 5 minutes. Invert them onto wire racks, replacing any brown-sugar mixture that remains in the pans. Cool before assembling.
5. Meanwhile, prepare the Whipped Cream Topping. In a clean mixing bowl, beat whipping cream with an electric mixer until soft peaks form (tips curl). Add sifted powdered sugar and vanilla to taste. Beat the topping mixture until stiff peaks form (the tips stand straight).
6. To assemble the cake, place one cake layer on a serving plate, praline side up. Spread with the topping. Add the second layer, praline side up. Pipe or dollop with the remaining topping. Sprinkle lightly with some additional pie spice, if you like.
Title: Choc Chip Topping
Ingredients:
- 50 butter
- 3/4 chocolate chips
- 1/3 plain flour
- 2 brown sugar
- 1 mixed spice
- 1 baking powder
Instructions:
1. Combine all ingredients well.
2. Spread topping over the cake batter.
3. Go ahead and bake cake according to instructions.
Title: Black Rice Pudding
Ingredients:
- 500 black rice
- 250 raw sugar
- 2 water
- 2 cinnamon sticks
- 4 -5 cardamom pods
- 2 -3 cloves
- coconut cream
Instructions:
1. If you don't have a pressure cooker, soak the rice for 24 hours before cooking.
2. Heat the water and rice in a pot and as the water gets hot, add the sugar. Stir until dissolved.
3. Break up the cinnamon, crush the cardamom and cloves with a mortar and pestle. Place the spices in a piece of gauze or muslin and form a bag by closing it with a piece of cotton.
4. Pressure cooking method: Submerge the spice bag in the mixture and pressure cook for about 30 minutes.
5. When the pressure has come down, open the pot and stir any sedimented rice into suspension and then allow to simmer for about 15 minutes without a lid and with regular stirring on a low flame. This will form a syrup.
6. While simmeing occasionally press the spice bag against the pot wall so that more of the spice essence is released.
7. Mix well and serve or use a measuring jug to transfer the rice to storage containers.
8. Simmering method: Note the level of the water in the pot after you have dissolved the sugar and added the spice bag. You will probably need to simmer for at least 90 minutes so occasionally top up the water and stir well.
9. Serve hot with a topping of coconut cream.
Title: Berry Lemon Mousse Parfait
Ingredients:
- 1 1/2 heavy cream
- 1/2 sugar
- 1/4 lemon juice
- 1 pure vanilla extract
- 1 strawberry
- 1 fresh blueberries
- 1
Instructions:
1. In a large, chilled mixing bowl, using an electric mixer, beat cream, 1/3 cup sugar, lemon juice and extracts until mixture mounds softly.
2. In a small bowl, add remaining sugar to berries.
3. Mix gently.
4. Spoon layers of mousse and fruit into dessert dishes.
5. Serve immediately or chill for several hours before serving.
Title: Buttermilk Velvet
Ingredients:
- 8 buttermilk
- 1 sugar-free instant vanilla pudding mix
- 1
Instructions:
1. Combine the whipped topping and the buttermilk and stir in the pudding mix.
2. Spoon into individual dishes, cover and refrigerate until ready to serve.
3. Tip: This is best mixed with a whisk or spoon, not a mixer.
Title: Sinfully Delicious and Easy Fudge Brownies
Ingredients:
- 1 eggs
- 2 butter
- 1/2 walnuts
- 1 pecans
- 1
Instructions:
1. Mix together Cake mix, Butter, Eggs,until well blend.
2. Add chocolate chips and nuts.
3. Bake in 350F oven.
Title: Pear Cobbler
Ingredients:
- 2 fresh pears
- 1 sugar
- 4 margarine
- 3/4 flour
- 2 baking powder
- 1 cinnamon
- 1/4 salt
- 3/4 milk
- 1 egg
Instructions:
1. Mix pears with 1/2 cup sugar and let stand.
2. Put margarine in 2-quart casserole and place in 325° oven until melted.
3. Combine all dry ingredients, including remaining 1/2 cup of sugar.
4. Mix well.
5. Beat egg and add to milk.
6. Slowly combine with dry ingredients to make a batter.
7. Pour over melted margarine.
8. Do not stir.
9. Spoon pears on top of batter.
10. Do not stir.
11. Bake at 325° for 1 hour.
12. Serve hot or cold.
13. Cool Whip or ice cream topping is very good.
14. I haven't tried this recipe, but after two reviews, I'm editing the recipe to cut the sugar in half.
Title: Nectarine Creme Fraiche
Ingredients:
- 2 nectarines
- 1 low-fat yogurt
- 2 -3 honey
- 1 sugar
- 1 unflavored gelatin
- 2 water
Instructions:
1. Blend nectarines, yogurt and almond extract until smooth.
2. Add honey or sugar to taste.
3. Dissolve gelatin in water over low heat.
4. Add to blender and process 10 seconds.
5. Chill until it begings to thicken.
6. Spoon into wine glass and chill until set.
7. Garnish with nectarine slices and mint sprigs.
Title: Pumpkin Pie Wontons
Ingredients:
- 1 canned pumpkin
- 2 maple syrup
- 3 brown sugar
- 1 pumpkin pie spice
- 16 wonton wrappers
- sugar
- ground cinnamon
Instructions:
1. Preheat oven to 400ºF.
2. In a medium bowl, mix pumpkin, maple syrup, brown sugar, and pumpkin pie spice.
3. Place one wonton wrapper flat on work surface.
4. Spoon 1 Tbsp.
5. filling into center.
6. Moisten edges of wonton with water and fold in half to form triangle.
7. Press edges to seal.
8. Repeat with remaining filling and wontons.
9. Arrange filled wontons on ungreased baking sheet.
10. Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.
11. Bake until golden, about 16 minutes.
12. Turn and bake 2 more minutes.
13. Set baking sheet on wire rack to cool.
Title: Melt in Your Mouth Sugar Cookies
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1 egg
- 3/4 vanilla
- 1/2 salt
- 1/2 baking soda
- 2 1/2 flour
- 1/2 sour cream
- 2 butter
- 2 powdered sugar
- 1/4
- 2
Instructions:
1. Cream together butter, sugar and egg.
2. Add the remaining ingredients one at a time. Mix well after each one is added. Batter will be sticky.
3. "Pour" onto a large piece of plastic wrap. Wrap tightly, and chill in fridge for at least 2 hours.
4. Once chilled, roll out onto floured surface to desired thickness (about 1/4 in.) Cut with cookie cutters. Place onto UNgreased cookie sheet and bake at 350°F for 8-10 minutes. They will be blonde on top and, bottom should be slightly golden on edges. Let cool on cooling rack. Then frost as desired.
5. These freeze well (even iced)! Enjoy!
6. Directions for Icing.
7. Mix butter, sugar and almond until combined. Add a 1 teaspoons at a time of warm cream until spreadable consistency. Usually will need all 2 TBSP, but do add it a little at a time - you don't want "runny" icing!
Title: Spring Fling Cake
Ingredients:
- 1 eggs
- 4 vanilla
- 1/2 mandarin oranges
- 1/2 Cool Whip
- 1 crushed pineapple
- 1 vanilla instant pudding mix
- 1
Instructions:
1. CAKE:
2. In a large bowl combine: cake mix, eggs, oil, vanilla, whole can un-drained mandarin oranges.
3. Mix with electric hand mixer until smooth and mandarin oranges are in small pieces.
4. Pour mixture into a greased and flowered 8x12 cake pan.
5. Bake at 350°F for about 30 minute or until done.
6. For a glass cake pan bake at 330°F.
7. FROSTING:
8. In a small bowl drain crushed pineapple juice.
9. Add instant pudding powder to pineapple juice and mix with electric hand mixer until smooth and set aside.
10. In a separate large bowl combine whole tub Cool Whip and drained crushed pineapple and mix until well blended.
11. Combine juice/pudding mixture to Cool Whip/pineapple mixture and blend with electric hand mixer.
12. Frost your cake, chill and serve.
Title: Donna's Mother Goose Popcorn
Ingredients:
- 1 powdered sugar
- 1 water
- 2 butter
- 8
Instructions:
1. Combine all ingredients except popcorn in sauce pan and cook until it reaches the soft ball stage.
2. Pour over popcorn and stir until well coated.
Title: Blueberry Raspberry Fluffins
Ingredients:
- 1 1/2 wheat flour
- 1/2 baking soda
- 1/2 bicarbonate of soda
- 1/2 raspberries
- 1/2 blueberries
- 1/2 butter
- 3/4 caster sugar
- 2 eggs
- 1 sugar
- 1/2 vanilla
- 3 milk
- 5
Instructions:
1. Preheat the oven to either 200 degrees C (ordinary oven) or 175 degrees C (fan oven).
2. In a bowl, combine flour, baking soda and bicarbonate soda.
3. In another bowl, beat butter and sugar with en electric mixer until white and fluffy. Add the eggs, one at a time, while beating. Add vanilla sugar, milk, lemon and lime curd. Combine. Add the flour mixture and the berries, combine everything until it’s well mixed, just make sure not to over work the mixture.
4. Fill the cupcake tins up to 3/4 with the help of a spoon. Make a small hole in each cupcake (this will be quite sticky) and pour a small amount of raspberry syrup into each hole. Bake in the oven for 15 minutes, depending on the size of your tins. Just make sure they won’t get dry as you want moist and nice cupcakes.
Title: Cinnamon Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/8 salt
- 2 cinnamon
- 1/2 shortening
- 1/2 granulated sugar
- 1 egg
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Grease 9 x 9 x 2 pan.
3. Sift together flour, baking powder, salt and cinammon.
4. Mix until creamy, shortening,sugar, whole egg and one egg yolk.
5. Gradually stir in flour mixture. Spread in pan. Beat egg white until stiff. Spread over batter. Sprinkle with nuts.
6. Bake 15 to 18 minutes.
7. Cool in pan and then cut into squares.
Title: Black Forest Pudding Cake
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 sugar
- 1/4 baking powder
- 1 salt
- 1/2 milk
- 2/3 butter
- 1/4 vanilla extract
- 1 maraschino cherry
- 1/2 hot water
- 3/4 kirsch
- 1/2 maraschino cherry juice
- 1/4 maraschino cherry
- 1
Instructions:
1. Heat oven to 350°F Combine flour, sugar, cocoa, baking powder and salt in medium bowl.
2. Add milk, butter and vanilla; mix well.
3. Stir in 1/2 cup cherries.
4. Spread batter into greased 8-inch square (2-quart) baking dish.
5. Combine hot water, chocolate syrup and Kirsch in 2-cup glass measure.
6. Pour evenly over batter.
7. Bake for 35 to 40 minutes or until center is set and edges begin to pull away from sides of pan.
8. Let stand 15 minutes.
9. Serve warm.
10. Garnish with whole maraschino cherries, if desired.
11. VARIATION:
12. Mocha Almond Pudding Cake: Prepare pudding cake as directed above, omitting cherries and Kirsch.
13. Stir 1/2 cup slivered almonds into cake batter.
14. Spread into greased baking dish.
15. Combine hot water and 4 teaspoons instant espresso coffee or instant regular coffee crystals in 2-cup glass measure.
16. Stir in 1/2 cup chocolate syrup and 1/4 cup coffee-flavored liqueur*; pour over batter.
17. Bake as directed above.
18. *Substitutestrong brewed coffee or chocolate syrup.
Title: Coca Cola Cake
Ingredients:
- 2 sugar
- 2 flour
- 1/4 salt
- 1/2 buttermilk
- 1 baking soda
- 3 vanilla
- 1 eggs
- 2 margarine
- 1/2 butter
- 1/2 shortening
- 1 miniature marshmallows
- 2 margarine
- 1/2 butter
- 3 vanilla extract
- 6 powdered sugar
- 1
Instructions:
1. Mix first 8 ingredients, then heat next 3 and add gradually into first mixtures.
2. Grease 13X9X2 inch cake pan and cover bottom with 2 cups miniature marshmallows.
3. Pour batter over that. Bake at 350 degrees (preheated oven) for 35-45 minutes.
4. Pour icing over warm cake.
5. ICING FOR COCA COLA CAKE:
6. Heat margarine, cocoa, Coke and vanilla.
7. Pour over the powdered sugar and mix.
8. Add nuts.
9. Add frosting to the cake.
10. Cool before serving.
Title: Grilled Peaches With Pepper Honey and Mint Yoghurt
Ingredients:
- 4 lemon
- 1 olive oil
- 4 honey
- 1/2 cayenne
- 2 paprika
- 1 salt
- 1 1/2 mint
- 1/4 cinnamon
- 1/4
- 1
Instructions:
1. In a bowl combine your olive oil, lemon juice and peaches, making sure to give them a coat on all sides.
2. Preheat grill to medium heat and place peaches cut side down. Cooking for 1-2 minutes or until the release easily with a golden jammy texture. Turn over and cook for a further 1-2 minutes.
3. (Depending on the freshness and type of peaches you may need to cook them with the hood down for an extra 5 minutes to see them through, you want them to hold their shape but be soft).
4. In a bowl combine 3 Tbsp of honey, cayenne, paprika and a pinch of salt. In a separate bowl combine the remaining honey, yoghurt and mint.
5. To serve, place a spoonful of yoghurt in a bowl, top with peaches, drizzle with the honey and finish with slithered almonds and cinnamon.
Title: No Bake, Easy Banana Cream Pie (Diabetic) 4 Ingredients
Ingredients:
- 1 sugar-free instant banana pudding mix
- 1 1/2 skim milk
- 1 Cool Whip Lite
- 2 flaked coconut
- 1 graham cracker pie crust
Instructions:
1. In a mixing bowl combine pudding mix and milk and mix well.
2. Fold in 2 cups of the cool whip and mix.
3. Pour into pie crust and sprinkle toasted coconut on top and chill pie until pudding sets.
Title: Mocha Delight
Ingredients:
- 1 dark chocolate
- 1 graham cracker crumbs
- 4 butter
- 1 egg
- 1 water
- 1 sugar
- 3 butter
- 1/2 instant espresso
- 1 warm water
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Line the bottom of the spring form pan with wax paper; grease.
3. Add the melted butter to the Graham cracker crumbs and press into the bottom of the prepared pan.
4. Prepare the brownie mix according to the package directions.
5. Spread the batter into the prepared pan. Bake until firm, approximately 35-50 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from oven, transfer to a wire rack, and let cool completely.
7. Meanwhile, prepare the mocha frosting: whisk the egg whites and sugar together over simmering water until the sugar is dissolved.
8. Remove from heat and, using an electric mixer, beat until cooled.
9. Add the butter, one nugget at a time, while continuing to beat.
10. Dissolve the instant espresso in 2 tablespoons of warm water.
11. Beat the espresso into the butter cream.
12. Frost the top and sides of the cake with the butter cream mixture.
13. Snip a small corner of a resealable plastic bag and place the whipped cream inside.
14. Pipe 8 rosettes around the outside edges of the cake.
15. Place an unwrapped DOVE® Brand Rich Dark Chocolate Heart on top of each rosette.
16. When ready to serve, place 8 unwrapped DOVE® Brand Rich Dark Chocolate Hearts in a small resealable plastic bag.
17. Microwave until melted, about 15 seconds.
18. Cut a corner of the bag, and randomly drizzle the chocolate on the dessert plates.
19. Place a cake wedge on each plate and serve.
Title: Cookies & Milk Delight
Ingredients:
- 1 Cool Whip
- 1 milk
Instructions:
1. Pour milk into a large mouth glass (so that cookies can be dipped in it; (*Reserve a few cookies to crumble on top.).
2. Dip each cookie in milk and start layering in a 9 by 13 pan, cookies, cool whip, cookies. Keep layering until you've ran out of cookies, ending with cool whip; Top with reserved crushed cookies; Refrigerate 2 hours, then serve; Enjoy!
Title: Christmas Pinwheel Cookies
Ingredients:
- 1/2 butter
- 1 butter
- 1 sugar
- 1 egg
- 3/4 vanilla extract
- 1 3/4 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/4 salt
- 1 1/2
- 6
Instructions:
1. In a mixing bowl, beat butter at medium speed until creamy.
2. Gradually add sugar, beating until fluffy and light.
3. In smaller bowl, combine flour, baking soda, baking powder, and salt;
4. Slowly add flour mixture to the butter mixture and beat at low speed until well incorporated.
5. Divide the dough into 2 equal portions making 2 rolls.
6. Take 1 roll and place in a small bowl. Add the red food coloring and mix well with a large spoon. If the color isn't red enough, add more red food coloring.
7. Add the crushed peppermint candy to this red dough. Mix well with the large spoon and form into a log.
8. Now, wrap each log with Saran wrap and chill for 45 minutes or until firm.
9. At this point instead of chilling dough, if you plan on baking these later, you may freeze the dough for up to 6 weeks.
10. Creating the pinwheels:
11. Lightly flour your rolling surface.
12. Take the plain dough and roll into a 12 x 8-inch rectangle.
13. Place a large piece of wax paper and and roll the red dough into a 12 x 8-inch rectangle by placing another piece of wax paper or Seran Wrap on top of the red dough so the rolling pin doesn't touch and stick to the dough.
14. Now, lift the wax paper or Seran Wrap off the red dough. Invert the plain dough on top of the red dough.
15. Cut dough in half so you have 2 (12 x 4-inch) rectangles.
16. Roll up each rectangle in jelly-roll fashion and as you do so, remove the wax paper or Seran Wrap that is on the bottom of the red dough. Start at the long side. Wrap each log in Seran Wrap.
17. Chill about an hour.
18. Preheat oven to 350 degrees. If using dark pan, preheat oven to 325 degrees.
19. Remove dough from refrigerator and unwrap.
20. Cut dough into 1/4 inch slices.
21. Bake for 6-7 minutes or until set; cool slightly on pans, then remove to racks to cool completely. Note: 6 minutes will give you a chewier cookie.
Title: Pick-Your-Own Triple-Strawberry Cream Pie
Ingredients:
- 1 graham cracker crust
- 1 1/2 fresh strawberries
- 1/3 sugar
- 1 lemon rind
- 1 1/2 cornstarch
- 1 1/2 heavy cream
- 1/4 powdered sugar
Instructions:
1. Prebake crust according to the package directions and letting it cool; refrigerate until ready to use.
2. Halve half of the strawberries and put them in a big bowl.
3. Stir in 1 tablespoon of the sugar and the lemon zest, then set aside for 10 minutes to juice.
4. Using a large fork or potato masher, crush the juiced berries just enough to make a coarse puree; transfer mixture to a medium saucepan.
5. In a small bowl, mix the remaining sugar with the cornstarch; stir this mixture into the puree and gradually bring to a boil over medium heat.
6. Cook, stirring constantly, until the mixture gently boils, thickens, and becomes translucent, about 1 minute after it starts to sputter.
7. Scrape the sauce into a bowl and let cool thoroughly.
8. Cover with plastic wrap and refrigerate until cold.
9. Using a chilled medium-size bowl and chilled beaters, whip the cream using an electric mixer until it begins to thicken and hold soft peaks.
10. Add in the powdered sugar and continue to beat until stiff but not grainy; fold in ½ cup of the strawberry sauce.
11. To assemble the pie: shortly before serving spread the remaining strawberry sauce over the bottom of the chilled pie shell.
12. Halve the remaining strawberries (or quarter them if they are large) and arrange the berry pieces in a tight layer on top of the sauce.
13. If you run out of room, chop the remaining berries and strew them over the larger pieces.
14. Spoon the strawberry whipped cream on top and smooth with the spoon.
15. Serve immediately or put the pie in the freezer for up to 10 minutes (no longer) and serve as soon as possible.
Title: Peachy Keen Cobbler
Ingredients:
- 3 soymilk
- 1 eggs
- 3 flour
- 1/2 sugar
- 1/2 baking powder
- 1/2 salt
- 1/4 lemons, zest of
- 1 orange zest
Instructions:
1. preheat oven to 425*F.
2. Spray bottom of 10 in.
3. tart pan with cooking spray.
4. Line pan with fruit.
5. In a food processor, blend soymilk and eggs until smooth.
6. Add flour, sugar, baking powder, and salt, processing until smooth.
7. Add zest and stir (mixture will be runny).
8. Pour batter over peaches, covering them evenly.
9. bake for 15 minutes at 425, then reduce heat to 350.
10. bake for an additional 30 minutes, or until a knife inserted in center comes out clean.
11. top with frozen yogurt or whipped topping!
Title: Old Fashioned Bread Pudding
Ingredients:
- 2 nonfat milk
- 4 sugar
- 3 butter
- 2 vanilla
- 1 ground cinnamon
- 2 raisins
- 12
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray casserole with nonstick cooking spray, set aside.
3. Combine milk, egg whites, sugar, butter, vanilla and cinnamon in large bowl, mix well. Add bread, raisins and dried apples. Allow to stand 5 minutes.
4. Pour mixture into prepared casserole dish. Bake 35 minutes or until well browned.
5. Cool in dish on wire rack.
Title: Victorian Hot Milk Sponge Cake
Ingredients:
- 1/2 all-purpose flour
- 1/2 baking powder
- 1 salt
- 1 egg
- 1/2 sugar
- 1/4 milk
- 1 butter
Instructions:
1. Preheat oven 350 degrees.
2. Grease and lightly flour a 9x1 1/2 inch or 8x 1/2 inch round baking pan. In a small mixing bowl stir together flour, baking powder and salt. Set pan and flour mixture aside.
3. In a medium mixing bowl beat egg with an electric mixer on high speed for 3 to 4 minutes or until thick and lemon-colored. Gradually add sugar, beating on medium speed 4 to 5 minutes or until sugar is almost dissolved. Add flour mixture. Beat low to medium speed "just until combined".
4. In a small saucepan heat the milk and butter just until butter melts. Stir warm milk mixture into egg mixture. Pour batter into prepared pan; spread evenly.
5. Bake about 18 minutes or until cake top springs back when touched. Cool cake in pan on a wire rack for 10 minutes. Loosen cake from sides of pan. Invert cake onto a wire rack and cool completely.
6. To make ahead, wrap cooled cake in freezer wrap or foil and freeze for up to 1 month. Thaw at room temperature before using.
Title: Chocolate Lover's Bundt Cake
Ingredients:
- 18 1/4 instant chocolate pudding mix
- 1 sugar
- 1/2 sour cream
- 1 water
- 3/4 eggs
- 3/4 chocolate chips
- 4
- 12
Instructions:
1. Combine first three ingredients and add sour cream, oil and water. Mix well.
2. Add the eggs one at a time, beating well after each addition.
3. Stir in chocolate chips.
4. Pour into well greased bundt pan and tap or bump the pan to get rid of any bubbles or air pockets.
5. Bake at 350 for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean.
6. Let cool 10 minutes.
7. Remove from pan and cool completely on wire rack.
8. Frost as desired or shake a little powdered sugar on top.
Title: Butterfinger Peanut Butter Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 baking soda
- 1/4 salt
- 1/2 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 3/4 peanut butter
- 1/2 vanilla
- 1 egg
- 8 sugar
Instructions:
1. Stir together flour, soda and salt and set aside.
2. In a mixing bowl, Beat butter for about 30 seconds, just to cream it a bit.
3. Add sugars and peanut butter. Beat until fluffy.
4. Add in egg and vanilla, beat well.
5. Add flour mixture and mix until all combined.
6. Now fold in your chopped Butterfinger bars.
7. Shape dough into 1-inch balls then roll balls in granulated sugar.
8. Place on ungreased cookie sheet and crisscross with a fork.
9. Don't place cookies too close together, these spread -- alot.
10. Bake in a preheated 375 degree oven for 9-10 minutes, I cook mine for 9 1/2 minutes.
11. Remove from oven and let rest for 2 minutes. Remove to racks to cool completely.