lumicero/recipes-ing2inst huggingface dataset:
Title: Banana White Chocolate Cake With Cream Cheese Icing
Ingredients:
- 1/2 unsalted butter
- 2/3 sugar
- 2 eggs
- 2 vanilla extract
- 2 1/2 baking powder
- 2 1/2 baking soda
- 1/2 cinnamon
- 1 salt
- 1/2 white chocolate
- 1 1/2 cream cheese
- 1 unsalted butter
- 2 icing sugar
- 6 sour cream
- 1
- 4
Instructions:
1. Cake.
2. Preheat oven to 350°F Grease and flour 2 9-inch cake pans.
3. Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla extract.
4. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add to creamed mixture alternately with bananas.
5. Fold in chopped white chocolate. Scrape batter into pans and spread evenly.
6. Bake for 30 minutes until a tester inserted in the center of the cakes comes out clean.
7. Allow to cool 10 minutes in the pans, then turn out onto a plate.
8. Cream Cheese Icing.
9. Beat cream cheese until smooth. Beat in butter.
10. Reduce speed and add icing sugar, and beat until smooth. Stir in sour cream.
11. To Assemble.
12. Ice cake completely and garnish with large white chocolate curls (done by using a vegetable peeler).
Title: Old Fashioned German Butter Roll
Ingredients:
- 2 flour
- 1 butter
- 1 sugar
- 1/4 sugar
- 2 nutmeg
- 6 butter
- 1/4 half-and-half
- 1
Instructions:
1. Cut butter into flour and sugar mixture.
2. add water,
3. roll on floured surface to 1/4 inch thick,.
4. brush with butter and liberally dust nut meg and sugar mixture,
5. Reserve 1/2 for later. Roll jelly roll style, cut in two.
6. Seal both ends of each roll. place in 9x13 pan.
7. Pour 3/4 quart of half and half over rolls sprinkle rest of sugar mixture on top.
8. Place in oven uncovered for one hour at 325*.
Title: Regency Queen Cakes for Jane Austen's Afternoon Tea Party
Ingredients:
- 450 self raising flour
- 450 sugar
- 450 butter
- 225 currants
- 110 eggs
- 6 rose water
- 1 -2 mace
- 1/4
Instructions:
1. Pre-heat oven to 190C/374F/gas mark 5.
2. Sift the flour and mace together.
3. Beat the eggs.
4. Melt the butter and allow to cool slightly.
5. Beat the eggs, rose water and melted butter together.
6. Make a well in the centre of the flour mixture.
7. Add the liquid mixture and mix thoroughly.
8. Add the currants, sugar and the ground almonds and mix well.
9. Put a heaped spoon of the cake mixture in to the paper cases, or a well buttered patty or muffin tin.
10. Bake for 15 to 25 minutes, until well risen, firm and golden brown.
11. You can ice them if you wish, using a thin mixture applied with a brush, more like a glaze.
12. Serve with elegant china and some freshly drawn English tea in the drawing room or the parlour!
Title: Baked Apple Slices With Peanut Butter Crumble
Ingredients:
- 4 apples
- 1 sugar
- 1 all-purpose flour
- 3 butter
- 1 quick-cooking oats
- 1/2 ground cinnamon
- 1 creamy peanut butter
Instructions:
1. Heat oven to 350°F Grease 9-inch square baking pan.
2. Stir together apples, 3/4 cup sugar, and 1/4 cup flour in large bowl. Spread in prepared pan; dot with 2 tablespoons butter. Combine oats, remaining 3/4 cup flour, remaining 1/4 cup sugar and cinnamon in medium bowl; set aside.
3. Place remaining 1 tablespoon butter and peanut butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until butter is melted; stir until smooth. Add to oat mixture; blend until crumbs are formed. Sprinkle crumb mixture over apples.
4. Bake 40 to 45 minutes or until apples are tender and edges are bubbly. Cool slightly. Serve warm or cool with whipped cream or ice cream, if desired.
Title: Walnut Cranberry Pinwheel Cookies
Ingredients:
- 1 1/4 unsalted butter
- 1/2 sugar
- 1/2 egg
- 1 vanilla
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/4 kosher salt
- 1/2 fresh cranberries
- 1 1/2 sugar
- 3/4 water
- 2 cinnamon stick
- 1 nutmeg
- 1/8
Instructions:
1. Make the cookie batter: Place 3/4 cup walnuts into the bowl of a food processor and pulse until they are finely ground; remove them from the bowl and set aside. Place the butter and sugar in the food processor. Process until well blended and light yellow. Scrape down the sides and add the egg and vanilla. Blend until they are thoroughly incorporated. Scrape down the bowl and add the flour, baking powder, salt, orange zest and reserved walnuts. Pulse until the flour is just incorporated. Transfer the dough to a lightly floured surface. Knead lightly until it forms a ball, flatten it, cover in plastic wrap and refrigerate for at least 2 hours.
2. Make the jam: In a small pot, stir together the cranberries, sugar, water, cinnamon stick and nutmeg. Bring the mixture to a boil over medium heat. Reduce to a simmer and cook for 5 minutes or until the mixture begins to thicken. Strain out the cranberries and transfer them to the bowl of the food processor. Pour the liquid back in the pot and reduce it by half so it’s more syrupy. Add the liquid to the food processor with 1/2 cup walnuts and pulse to blend until the jam is only slightly chunky. Refrigerate until cold.
3. Roll the cookies: On a flat, floured surface, roll the dough into a 10 by 15-inch rectangle. Spread the cranberry jam in an even layer, leaving a 1-inch edge on all sides. Roll up carefully and tightly, like a jelly roll to form a 15-inch long log. Wrap in plastic and refrigerate for at least 4 hours, preferably overnight.
4. Bake the cookies: Preheat oven to 375°F. Cut the dough into 1/2 inch thick slices and arrange them (with some distance between each) on a baking sheet. Bake for 12-15 minutes or until edges are light brown.
Title: Banana Brownie Bliss
Ingredients:
- 1 instant banana pudding mix
- 1 bananas
- 2 -3
- 1
Instructions:
1. Bake brownies.
2. Cool completely.
3. While brownies are baking, make pudding, let sit in fridge until brownies are cooled and frosted.
4. When brownies are completely cooled, frost.
5. Next, layer the sliced bananas on top of frosted brownies.
6. Take pudding out of fridge and fold in the 8 oz container of whip topping.
7. Spread this over the layer of bananas.
8. Sprinkle with nuts.
9. Let chill in fridge for about 1/2 hour before cutting.
10. Get a GIANT glass of milk because these babies are RICH!
Title: Plain Good and Simple Apple Pie
Ingredients:
- 2 tart apples
- 6 -7 sugar
- 3/4 - 1 all-purpose flour
- 2 cinnamon
- 1/2 - 1 salt
- 1 nutmeg
- 1 butter
- 2
Instructions:
1. Combine sugar, flour, cinnamon, nutmeg, and salt; mix with sliced apples.
2. Line 9 inch pie plate with pastry.
3. Fill with apple mixture.
4. Cut up butter and dot the pie with the butter.
5. NOTE: If your apples are not tart enough, sprinkle them with 1 tablespoon lemon juice.
6. To make basket lattice top, cut 18 strips 3/4 inch wide with pastry wheel. Weave lattice on baking sheet generously sprinkled with sugar.
7. Tilt baking sheet over far edge of filled pie and slide lattice onto filling.
8. Trim and seal edges.(I flute mine).
9. Sprinkle top with sugar. Fold strip of foil around the rim of crust, covering fluted edge.
10. Or if you prefer, just top with another pastry, and cut holes to allow the steam to escape. Bake in hot oven 4oo degrees 55 to 60 minutes or until apples are done.
11. Serve pie slightly warm.
Title: Jett's Hazelnut Pound Cake
Ingredients:
- 1 1/2 butter
- 3 granulated sugar
- 3 all-purpose flour
- 1/4 baking soda
- 1 vanilla
- 5 eggs
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 10 inch tube pan. Dust with powdered sugar.
3. Line pan with wax paper.
4. Cream butter and sugar until light & fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Add flour alternately with the creamer. Beginning and ending with flour.
7. Add vanilla and mix well.
8. Pour batter into prepared pan.
9. Drop batter filled pan onto counter to remove any air bubbles.
10. Place cake pan in center of oven.
11. Bake for 1 hour and 15 minutes or until cake tests done.
12. Let cool in pan for 10 minutes.
13. Go around pan with a knife for easy removal of cake.
14. Invert cake onto serving plate; remove wax paper.
15. Invert again onto a different plate if desired.
16. Make a glaze out of powdered sugar, water and a little bit of vanilla.
17. Pour glaze over warm cake and enjoy!
Title: Eggnog Delights Cookies
Ingredients:
- 3/4 butter
- 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 flour
- 1 baking powder
- 1/2 nutmeg
- 1 butter
- 1/4 confectioners' sugar
- 1 milk
- 2
- 1/4
Instructions:
1. Beat butter in large bowl with electric mixer on medium speed 30 seconds or until smooth. Add sugar, eggs and vanilla extract; beat until well blended.
2. Gradually beat in flour and nutmeg, scraping side of bowl occasionally. Stir in nuts. If needed, refrigerate 30 minutes or until dough is easy to handle.
3. Shape dough into 1-inch balls. Place about 1 inch apart on baking sheets. (Refrigerate remainder of dough while baking each batch of cookies.)
4. Bake in preheated 375°F oven 10 minutes or until edges are lightly browned. Remove from baking sheets. Cool completely on wire racks.
5. Prepare frosting. Beat butter in small bowl until softened. Gradually add sifted confectioners' sugar; beat until fluffy. Beat in milk and imitation rum extract until well blended. Frost center of each cookie with about 1 teaspoon frosting. Sprinkle with additional nutmeg, if desired.
Title: Pacific Island - Baked Papaya Dessert
Ingredients:
- 2 papayas
- 1/2 sugar
- 1/4 water
- 1 1/2 coconut milk
Instructions:
1. Preheat oven to 375°F
2. Place the papayas, cut side up, in a shallow baking dish.
3. Sprinkle with the sugar and add the water.
4. Bake uncovered in the middle of the oven for 1½ hours, or until the papayas are tender but still keep their shape.
5. Every half hour, pull out the oven rack and baste the papayas with the liquid from the dish.
6. For the last 5 minutes of baking raise the heat to 400°F and bake until the syrup gets thick and becomes the color of caramel.
7. Turn off the heat and pour the coconut milk into the center of the papayas.
8. Leave the papayas in the oven until the milk gets warm, about 5 minutes.
9. Serve immediately, or refrigerate and serve cold, they are good either way.
Title: Ukrainian Apple Cake (Yabluchnyk)
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 white sugar
- 1/4 salt
- 2 baking powder
- 1/2 butter
- 1 egg
- 1/3 apples
- 4 butter
- 2 brown sugar
- 1/2 flour
- 2 ground cinnamon
- 2
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter an 8 inch square baking dish.
2. Sift together 1 1/2 cups of flour, sugar, salt, and baking powder. Cut in 1/2 cup of butter until the mixture is crumbly. Stir together the egg with the cream and gently mix into the flour until a soft dough has formed. Press into prepared baking dish. Layer the apples into the dish overlapping, in neat rows. Prepare streusel by mixing the brown sugar, 2 tablespoons flour, and cinnamon together in a small bowl. Cut in 2 tablespoons butter until the mixture is crumbly. Sprinkle over apples.
3. Bake in preheated oven until apples have softened, and topping has browned, about 25 minutes.
Title: Easy Microwave Pouring Custard
Ingredients:
- 1 milk
- 3 sugar
- 1/3
Instructions:
1. In a microwave safe jug heat the milk on medium-high (70% power) for 1 minute.
2. Combine the sugar and egg yolks and then whisk mixture into the warm milk.
3. Cook uncovered on medium (55% power)for about 5 minutes, whisking twice during cooking, until custard thickens slightly.
4. When cooked, cover with some plastic wrap, laying it on the surface of the custard.
5. Serve either warm or cooled with maybe some fruit & meringues or over a steamed pudding.
Title: Chocolate and Pecan Tartlets
Ingredients:
- 5 butter
- 4 light cream cheese
- 1 all-purpose flour
- 1 confectioners' sugar
- 3/4 light-brown sugar
- 1/3 egg
- 1 vanilla extract
- 1 pecans
- 2/3
Instructions:
1. For crust;.
2. Mix softened butter and cream cheese in a bowl until smooth.
3. Blend in flour, a bit at a time, confectioners' sugar and 1/8 tsp salt.
4. Form dough into a disk.
5. Cover in plastic wrap; refrigerate at least 3 hours.
6. Heat oven to 325 degrees.
7. Divide dough into 24 balls; press into two 12-cup mini muffin tins, pushing dough up over edges.
8. Refrigerate.
9. For filling;.
10. Mix brown sugar, chocolate, egg, melted butter, vanilla and remaining 1/8 tsp salt in a bowl until combined.
11. Divide half the pecans among muffin cups; top with brown sugar mixture; sprinkle remaining pecans on top.
12. To assemble;.
13. Bake 20 minutes or until dough is lightly golden around edges.
14. Let sit 5 minutes.
15. Run tip of knife around cup edges to loosen.
16. Remove when cool enough to handle; transfer to wire racks to cool completely.
Title: Kookie Salad
Ingredients:
- 1 instant vanilla pudding
- 1 vegetarian instant vanilla pudding mix
- 1 buttermilk
- 1 Cool Whip
- 1 mandarin oranges
- 3 bananas
Instructions:
1. Blend together vanilla pudding and buttermilk.
2. Mix in the rest of ingredients minus the cookies.
3. Chill.
4. Before serving crumble and mix in cookies.
5. Sprinkle some of the cookies on top and serve.
Title: Spice Cake With Caramel Frosting
Ingredients:
- 2 1/4 cake flour
- 1 baking powder
- 1 salt
- 1 cinnamon
- 3/4 baking soda
- 1/4 ground cloves
- 1/16 pepper
- 3/4 shortening
- 1 sugar
- 3/4 brown sugar
- 3 eggs
- 1 vanilla
- 1 buttermilk
- 1/2 butter
- 3 powdered sugar
- 1 brown sugar
- 4 vanilla
- 1
Instructions:
1. Sift together dry ingredients.
2. Cream together shortening and sugars until fluffy.
3. Add vanilla and then eggs 1 at a time, beating well after each egg.
4. Add dry ingredients alternately with buttermilk.
5. Beat 2-3 minutes using high speed of mixer.
6. Pour into 2 greased and floured 8-in. pans.
7. Bake in 350 degree oven 25-30 minutes.
8. Frost when cool.
9. Caramel Frosting:
10. Melt butter in saucepan then add brown sugar and cook over low heat 2 minutes, stirring constantly.
11. Add cream and continue stirring until mixture comes to a boil.
12. Remove from heat.
13. Gradually blend in powdered sugar and vanilla.
14. (Add extra cream if needed.).
Title: Hot Fudge Puddin' Cake
Ingredients:
- 1 1/4 granulated sugar
- 1 all-purpose flour
- 1/2 baking powder
- 2 salt
- 1/4 milk
- 1/2 butter
- 1/3 margarine
- 1 1/2 vanilla extract
- 1/2 light brown sugar
- 1 1/4 hot water
Instructions:
1. Heat oven to 350 degrees.
2. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder, and salt. Stir in milk, butter, and vanilla; beat with a spoon until smooth. Pour batter into ungreased 9 inch square baking pan.
3. Mix remaining 1/2 cup granulated sugar, brown sugar, and remaining 1/4 cup cocoa; sprinkle evenly over batter. Pour hot water over top. DO NOT STIR.
4. Bake 35-40 minutes or until center is almost set. Let stand 15 minutes.
5. Serve with ice cream, spooning sauce from bottom of pan over top.
Title: Crock Pot Persimmon Bread Pudding
Ingredients:
- 8 fuyu persimmons
- 4 sugar
- 1/2 eggs
- 4 half-and-half
- 1 milk
- 1 cinnamon
- 1/2 pecans
- 1 1/2 butter
- 1/4 nutmeg
- 1 vanilla ice cream
- heavy cream
Instructions:
1. Spray the interior of the crock pot with nonstick spray.
2. Mix together bread cubes, grated persimmon, and place in the crock pot.
3. Stir together sugar, eggs, half and half, milk, and cinnamon.
4. Pour mixture over bread, making sure it covers all the bread.
5. Sprinkle the top with toasted pecans.
6. Grate a little nutmeg over the top.
7. Cover and cook on low for 4-5 hurs, until it is puffy and set (check with knife).
8. Serve warm with whipped cream, ice cream, or drizzle with heavy cream, if desired.`.
Title: Funeral Cake
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1 baking soda
- 1 cinnamon
- 1/4 salt
- 1 egg
- 2 apples
- 1/4 walnuts
- 1/2 brown sugar
- 2 all-purpose flour
- 1/8 salt
- 1 water
- 1 butter
- 1/4 vanilla extract
Instructions:
1. Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; set aside. Mix together egg and apples; add to flour mixture. Stir in walnuts. Spread in a lightly greased 8"x8" baking pan. Bake at 350 degrees for 25 to 30 minutes, until a toothpick inserted near center comes out clean. Serve warm, drizzled with Caramel Sauce.
2. Caramel Sauce --- last 6 ingredients
3. Combine brown sugar, flour and salt in a small saucepan. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook for one to 2 minutes, until thickened. Remove from heat; stir in butter and vanilla.
Title: Capirotada -- Mexican Bread Pudding
Ingredients:
- 2 cinnamon sticks
- 2 water
- 8 whole cloves
- 4 raisins
- 3 -4 peanuts
- 1 queso fresco
- 1 American cheese
- 1
Instructions:
1. Cut bread in slices and let it dry for at least one day before preparing.
2. Fry the sliced bread, break into 2" pieces.
3. Make a syrup of water, sugar, spices and salt.
4. Bring to a boil and simmer for 10 minutes.
5. Butter an oblong baking pan.
6. Layer bread, cheese, raisins and peanuts.
7. Pour syrup over bread mixture and bake at 350F for 20 minutes or until syrup is absorbed.
8. May be served warm or cold. If served warm, top with whipped cream.
Title: Chocolate Pate
Ingredients:
- 250 unsalted butter
- 110 caster sugar
- 200 brewed coffee
- 250 dark chocolate
- 4 eggs
Instructions:
1. Preheat oven to 350 F, 180C, Gas Mark 4.
2. Coat a 9" or 10" bread loaf pan with cooking spray or lightly butter and set aside.
3. Boil water in a kettle.
4. Place butter, sugar and coffee in a double boiler (or place large mixing bowl on top of medium saucepan filled with boiling water) and heat until all butter is melted.
5. Stir in broken chocolate and mix until smooth.
6. Remove from heat (or remove mixing bowl from saucepan) and cool for 10 minutes.
7. Add eggs one at a time either mixing by hand or using a hand mixer at a slow speed (only blend, do not beat).
8. Pour into greased bread pan.
9. Place bread pan in a roasting pan filled with 1 to 1 1/2 inches of warm water.
10. Place in oven for 60-75 minutes.
11. Remove just before it starts to brown on the edges.
12. Let stand until it cool to touch (will reduce in size).
13. Place tightly covered in refrigerator for at least 6 hours or overnight to set.
14. To remove from pan, fill sink with 2-3 inches hot water and place pan in sink (careful not to let water spill in chocolate).
15. Let sit 10-15 minutes (depending on water temp) and run a small sharp knife around to aid removal.
16. Place serving plate on top and flip over.
17. Cut into thin pieces.
18. Serve with clotted cream, cream, whipped cream topped with fresh raspberries.
19. Serves 12-15 slices.
20. *N.B.Chocolate should be less than 60% cocoa content.A higher cocoa content will make the paté grainier.
21. N.B.You can double the recipe and fill within ¼ inch of top of bread pan.Prepare ramekin dishes for left over liquid.
Title: Chai Snickerdoodles
Ingredients:
- 2 sugar
- 2 ground cinnamon
- 1 ground ginger
- 1 ground cardamom
- 1/2 ground allspice
- 1 butter
- 2 eggs
- 1 1/2 vanilla
- 2 3/4 all-purpose flour
- 1/4 salt
- 2 cream of tartar
- 1 baking soda
Instructions:
1. Preheat the oven to 350°F Line a baking sheet with parchment paper.
2. In a large bowl, combine sugar and spices; remove 1/2 cup of this mixture and place in a medium-sized, shallow dish or bowl (like a soup plate). Add butter to bowl and cream with sugar mixture until fluffy. Beat in eggs, one at a time, and vanilla extract.
3. In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to sugar mixture and stir until fully incorporated.
4. Shape dough into 1 inch balls and roll in reserved sugar-spice mixture. Place on baking sheet, leaving 2 inches between balls to allow for spreading.
5. Bake for about 12 minutes, until edges are firm to the touch, but not quite browned. Cool for 3-5 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.
Title: Red Velvet Mug Cake
Ingredients:
- 3 baking powder
- 1/2 cold water
- 1 chocolate chips
Instructions:
1. Combine cake mix and baking powder into a microwaveable mug. Use a mini whisk to break up any clumps.
2. Add water and whisk together completely. Mixture will be pretty thick.
3. Microwave for 1 minute on high. Check doneness. If cake mix is still shimmery, microwave for an additional 10-20 seconds. Microwaves vary so test and tune for what works.
4. Optional add ins: chocolate chips just before nuking, chocolate syrup just before serving, whipped cream.
Title: Sweet Green (Mung) Bean Soup
Ingredients:
- 1 coconut milk powder
- 1 coconut milk
- 4 -5 water
- 1/4 white sugar
- 3 -4 pandan leaves
Instructions:
1. Wash the beans, drain.
2. Put beans in saucepan with lid, cover with water.
3. Cover with lid, simmer for about 15 minutes over low heat.
4. Add pandan leaves (tie them into a knot for easy removal later), continue to simmer for another 15 minutes.
5. After the beans are very soft and some are split, turn off heat and remove leaves Add sugar (do taste before adding too much).
6. Just before serving, add the coconut milk.
7. Serve hot.
Title: Hungry Girl Peanut Butter Brownies
Ingredients:
- 1/4 pumpkin puree
- 1 nonfat milk
Instructions:
1. Directions:
2. Preheat oven to 400 degrees. Spray a large baking pan (about 9" X 13") with nonstick spray and set aside.
3. In a large mixing bowl, combine cake mix with pumpkin. Stir until completely blended. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top.
4. In a small bowl, combine peanut butter with milk. Using a butter knife or a narrow spoon handle, stir until thoroughly mixed. Swirl the peanut butter mixture over the top of the batter with the knife or spoon handle.
5. Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes.
6. Allow to cool, and then cut into 16 pieces. Enjoy!
7. MAKES 16 SERVINGS.
Title: M&M's Mini Baking Bits 3-D Holiday Cookies
Ingredients:
- 1/3 butter
- 1/2 granulated sugar
- 1/3 light brown sugar
- 2 egg
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1/8 powdered sugar
- 3
Instructions:
1. In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla.
2. In small bowl combine flour, baking powder and salt; blend into creamed mixture.
3. Wrap dough and refrigerate 2-3 hours.
4. Preheat oven 375°F (190°C).
5. Working with half of dough at a time on lightly floured surface, roll to 1/8 inch (3 mm) inch thickness.
6. Cut into pairs of desired shapes using 3 inch (7. 6 cm) cookie cutters.
7. Re-roll trimmings and cut out more cookies.
8. Place cutouts 1 inch (2. 54 cm) apart on ungreased cookie sheets.
9. Bake 7-9 minutes.
10. Immediately cut 1 cookie of each pair in half vertically.
11. Cool on cookie sheets 1 minute; cool completely on wire racks.
12. Prepare Decorating Glaze: By combining powdered sugar and egg whites in medium bowl until smooth.
13. Color glaze with food colors as desired.
14. Pour glaze over backs of cookies.
15. Let set.
16. Spread line of glaze down cut edge of cookie.
17. Press half cookie to middle of whole cookie.
18. Let set.
19. Repeat with remaining half of cookie, attaching half cookie to middle back of whole cookie.
20. Using glaze to attach, decorate cookies with"M&M's"® Chocolate Mini Baking Bits.
21. Store in tightly covered container.
Title: Nursery School Cookies
Ingredients:
- 1 egg
- 1 creamy peanut butter
- 1 sugar
- 36
Instructions:
1. Combine egg, peanut butter and sugar; mix well.
2. Form into small balls, place 2 inches apart on greased cookie sheet.
3. Bake in a preheated oven 350 degrees Fahrenheit for 10 minutes.
4. Remove from oven.
5. Place a Hershey's chocolate kiss in center of each cookie.
6. Dough will crinkle.
7. Bake for additional 1 minute.
8. Cool on rack.
Title: Kahlua Fudge Brownies
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 1/4 butter
- 3 Kahlua
- 1 1/4 cake flour
- 1 baking powder
- 1/2 walnuts
- 1/2
Instructions:
1. Combine first 4 ingredients, stirring until blended.
2. Combine flour, baking powder, and cocoa; stir into sugar mixture.
3. Fold in walnuts.
4. Spoon into a lightly greased 9-inch square pan.
5. Bake at 325 for 30 minutes or until a wooden pick inserted in center comes out clean; cool on a wire rack, and cut into squares.