lumicero/recipes-ing2inst huggingface dataset:
Title: Shaker Caraway Cookies
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 4 flour
- 1/2 salt
- 1/2 baking soda
- 2 baking powder
- 2 caraway seeds
Instructions:
1. Cream butter and sugar.
2. Blend in eggs.
3. In a separate bowl sift together dry ingredients.
4. Gradually blend dry mixture into egg mixture.
5. (If dough is sticky, add a bit more flour) chill dough.
6. Roll out dough very thin on floured surface and cut rounds.
7. Bake 375 oven on greased cookie sheet for approximately 10 minutes.
Title: Pistachio Cake and Frosting
Ingredients:
- 1 eggs
- 3 instant pistachio pudding mix
- 1 milk
- 1 Cool Whip
- 2
- 3/4
- 1
Instructions:
1. Blend cake mix, eggs, oil, sprite ( I use 7-Up) and one box of pudding mix. Beat with a mixer for 2 minutes.
2. Pour into a 9x13-inch pan.
3. Bake 350 for 35-45 minutes. Cool completely.
4. For frosting, stir one box of pudding mix with milk, then fold in cool whip.
5. Spread on cooled cake.
6. Keep refrigerated.
Title: Vanille Kipferln
Ingredients:
- 1 1/4 flour
- 1/2 butter
- 1/2 hazelnuts
- 1/4 salt
- 1/4 confectioners' sugar
Instructions:
1. Sift the flour and cut in the butter. Add salt, nuts and vanilla sugar.
2. Crumble and knead quickly to a smooth pastry. Roll pastry into long tube shape.
3. Put into the refridgerator, wrapped in waxed paper or aluminum foil, to rest for 20 minutes or longer.
4. When ready to bake, heat oven to 350°F Cut roll into slices one-half width of thumbnail and then across each slice to create half moon shapes. Place on ungreased baking sheet.
5. Bake for 20-25 minutes until slightly golden brown. Sprinkle with vanilla-flavored confectioners sugar while still hot.
Title: Cranberry Trifle
Ingredients:
- 24 cranberries
- 2 sugar
- 2 water
- 1/4 crystallized ginger
- 1 orange zest
- 1/4 brown sugar
- 1/4 granulated sugar
- 1 1/2 vanilla extract
- 8 cream cheese
- 2 heavy cream
- 24 orange zest
Instructions:
1. Make compote:
2. In a medium saucepan cook the cranberries, 2 cups of sugar, 2 cups of water, ginger, and orange zest for about 5-8 minutes over medium-high heat, until some of the berries just begin to burst. Let compote cool completely.
3. Make Cream Filling:
4. Using an electric mixer, beat cream cheese, brown sugar, 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
5. Arrange 1/3 of cake in a 3 quart trifle dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice more, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with freshly grated orange zest (or candied orange zest), if desired.
Title: Almond Cranberry Bundt
Ingredients:
- 1 all-purpose flour
- 1/2 whole wheat flour
- 1 1/2 baking powder
- 1 salt
- 1/4 unsalted butter
- 1/4 applesauce
- 2/3 sugar
- 1/2 Splenda granular
- 1/2 egg
- 3 vanilla
- 1 skim milk
- 1 cranberries
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 350 and grease a 10-12 cup bundt pan.
2. In a medium bowl, combine flours, baking powder and salt.
3. Using a mixer, beat together butter, applesauce and almond filling on medium speed until smooth, 2-4 minutes.
4. Add sugar and splenda and beat until light and fluffy.
5. Add vanilla, egg whites and egg, one at a time, beating after each addition - scrape down bowl as needed.
6. Turn mixer to low and add flour mixture and milk alternately. Beat until batter is smooth and creamy.
7. Fold in cranberries. Turn batter into greased bundt pan.
8. Bake 40 minutes, insert wooden pick - cake is done when it comes out clean. Cool on wire rack for 15-20 minutes, then invert cake to cool completely.
Title: Vanilla Bean Rice Pudding
Ingredients:
- 6 nonfat milk
- 1 1/2 rice
- 1 sugar
- 1 raisins
- 1 butter
- 1/2 salt
- 1 vanilla bean
- 1 egg
- 1/2 cinnamon
- 1 nonfat sour cream
Instructions:
1. Combine milk, rice, sugar, raisins, butter, and salt in a slow cooker, and stir well.
2. Scrape seeds from vanilla bean. Add seeds, and bean to milk mixture.
3. Cover with lid, and cook 2 1/2-4 hours or just until rice is tender, and most of the liquid is absorbed.
4. Place egg in small bowl. Stir well with a whisk, and gradually add 1/2 cup hot rice mixture to egg.
5. Return egg mixture to slow cooker, stirring constantly with a whisk.
6. Cook 1 minute while stirring.
7. Remove inner vessel from slow cooker.
8. Let stand 5 minutes, and mix cinnamon, and sour cream.
9. Discard vanilla bean.
10. Serve warm , not hot or refrigerate until fully chilled.
Title: Danish Apple Squares
Ingredients:
- 2 1/2 flour
- 1 salt
- 1 margarine
- 1 milk
- 1/2 icing sugar
- 1 -2 water
- 1 vanilla
Instructions:
1. Blend first 4 ingredients, as for a pie crust.
2. Roll out 1/2 of the dough to fit cookie sheet.
3. Sprinkle with one cup of cornflakes that have been crushed, cover with 6 sliced apples.
4. Sprinkle with 1 cup sugar and 1 1/2 teaspoons cinnamon.
5. Roll out 2nd half of dough and put on tops sealing edges.
6. Brush stiffly beaten egg white over top of crust.
7. Bake at 350°F for 30-45 minutes or until golden brown.
8. When cool glaze with the final 3 ingredients.
Title: Golden Apple Bars
Ingredients:
- 3/4 butter
- 3/4 brown sugar
- 2 flour
- 8 tart apples
- 1 lemon juice
- 1/4 butter
- 3/4 brown sugar
- 1 egg
- 1 vanilla
- 1 flour
- 1 baking powder
Instructions:
1. Heat oven to 350 degrees.
2. For the cookie layer:
3. In a large bowl, cream the butter and brown sugar.
4. Beat in flour.
5. Grease a 9" x 13" baking pan. Press dough evenly over bottom and 1" up the sides of the pan.
6. Bake in preheated 350 degree oven for 12 minutes, or until lightly browned. Remove from oven.
7. Meanwhile, make the apple layer:
8. Core, peel and dice apples; toss with lemon juice in a large bowl.
9. Melt butter and remove from heat. Blend with brown sugar in a medium sized bowl. Add egg, vanilla, baking powder and flour. Mix well. Combine in large bowl with diced apples. Mix well.
10. Spread evenly over the cookie layer and bake in 350 degree oven for an additional 25 minutes or until apples are fork tender.
11. Remove from oven, cool and cut.
12. 12 Large Servings.
Title: Apple Cinnamon Crisp
Ingredients:
- 4 apples
- 2 margarine
- 3/4 oats
- 1/2 sugar
- 1/4 flour
- 2 cinnamon
- 1 lemon juice
Instructions:
1. Preheat oven to 375.
2. Slice apples (core and leave skin on).
3. Melt margarine.
4. In a small bowl, combine all ingredients except apples. Stir until well blended.
5. Place apples in a 9"-inch baking dish, sprinkle oat mixture on top.
6. Bake for about 20 minutes, until top browns.
Title: Homemade Sugar-Free Instant Vanilla Pudding
Ingredients:
- 16 Equal sugar substitute
- 3/4 Splenda sugar substitute
- 2 1/2 table salt
- 1/8 milk
- 4
Instructions:
1. Combine sweetener, clear jel, vanilla powder and salt in a blender. Run on high about 30 seconds to combine and grind the sugar to powder.
2. Add milk and blend on medium until smooth. Portion into 1/2 cup servings. Place a square of plastic wrap on the surface of each portion, then refrigerate at least 30 minutes before serving.
Title: Cornmeal Crust Strawberry Pie
Ingredients:
- 1 3/4 all-purpose flour
- 1 cornmeal
- 2 baking powder
- 1 salt
- 1/2 butter
- 1/2 sugar
- 1/8 vanilla extract
- 1/4 eggs
- 2 strawberries
- 32 white vinegar
- 1 1/2 lemon juice
- 2 sugar
- 1/2 confectioners' sugar
- 1 1/2 cornstarch
- 2 vanilla
- 1 salt
- 1/2 egg
- 1
Instructions:
1. Preheat the oven to 375 degrees Farenheit.
2. To make the crust: In a lg bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside. In a medium bowl, cream the butter and 1/2 cup sugar together until smooth. Incorporate the eggs and extracts and beat until combined. Gradually cream together with the flour mixture and mix until the dough comes together, pressing with your hands (add more flour if it is too loose).
3. Separate 1/3 of the dough and set aside.
4. Butter a 9 inch cake pan and press the remaining dough into the pan evenly, cover with wrap. Roll and cut the separated dough and set aside. Freeze all of the dough for approx 30 minutes until firm.
5. Meanwhile, to make the filling: In a medium bowl, mix together the vinegar, cornstarch, extract, lemon juice, salt, egg and sugar. Mix well and gently stir in the strawberries. Stir until the berries are fully coated and set aside until needed.
6. Assembling/making the Pie: Pour the filling evenly into the chilled pie crust and top with the rolled out dough (feel free to get decorative and cut out shapes if you'd like). Sprinkle lightly with granulated sugar/salt and place the pie on the middle rack and bake at 375 for 25-30 minutes, until the crust is golden. Serve cold (w/some lemonade or vanilla frozen yogurt would be good) and refrigerate for up to a week.
Title: Raisin Spice Cookies
Ingredients:
- 1 raisins
- 1/2 boiling water
- 3/4 butter
- 1 1/2 brown sugar
- 3 eggs
- 1 vanilla
- 2 3/4 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/4 ground cloves
- 1/4 cinnamon
Instructions:
1. Preheat oven to 350°F Soak raisins in boiling water until ready to use. Beat in brown sugar, then eggs and vanilla, until well blended.
2. In a separate bowl, stir together flour, baking powder, baking soda, cloves and cinnamon until mixed. Beat flour mixture into butter mixture until blended. Drain raisins well and stir into dough.
3. Drop spoonfuls of mixture onto lightly greased cookie sheets, about 1 1/2 inches apart. Bake 12 minutes or until golden in colour.
Title: Cornflake (Goofie) Cookies
Ingredients:
- 125 butter
- 1/2 sugar
- 1 egg
- 1 self raising flour
- 1 vanilla essence
- 1
- 1 -2
Instructions:
1. Preheat oven to 180dg cel.
2. Cream butter and sugar and add the beaten egg.
3. Add flour, fruit and vanilla.
4. Roll into small balls and then roll to cover in cornflakes.
5. Put on lined baking tray and put in oven for 15-20 minutes or until Corn Flakes are golden and cookies have spread.
Title: Delicious Apple Dumplin's
Ingredients:
- 8 apples
- 2 sugar
- 1 butter
- 1
- 1/2
Instructions:
1. Quarter apples and place each piece in the triangled crescent roll.
2. Sprinkle the cinnamon-sugar mix around apple. Fold the crescent rolls over the apple, and sprinkle with cinnamon-sugar mix again.
3. Mix sugar, orange juice, and butter until sugar is mostly dissolved and pour over the apple dumplin's.
4. Bake at 350 for about 45 minutes. About half way through, use a spoon to spread juice over the apple dumplin's to keep them moist! Cook for remaining time.
5. Enjoy!
Title: Trilobite Cookies
Ingredients:
- 230 butter
- 1 sugar
- 2 milk
- 1 vanilla essence
- 1/2 plain flour
- 3 1/2 baking powder
- 1 chocolate
- 200
Instructions:
1. Cream together the butter and sugar.
2. Add the egg, vanilla and almond extract and mix well.
3. Sift in the flour and baking powder and gradually stir to incorporate all the flour into the creamed mixture.
4. Do not chill!
5. Make a sausage shape with the dough a little smaller than the barrel of the cookie press. Load the barrel and insert the serrated slot shape in the end.
6. The serrated slot is usually used to make rectangular cookies by squeezing out a length of dough. That’s not what we are going to do. Put the cookie press flat against the baking sheet and squeeze until you feel a bit of resistance, then lift off the cookie press, just as you would do for most of the other shapes. This gives an oval shape with ridges that looks a bit (a lot!) like a trilobite.
7. If you are very clever, make all the trilobites the same size. Alternatively, accept that you probably won’t get them all the same size and deliberately make some baby ones and mummy and daddy ones.
8. Bake at 200deg C or 375degF for 10 minutes.
9. Remove from the baking sheet and let the trilobites cool on a cake rack.
10. At this stage, Prof Hart sticks two cookies together with some jam. I didn’t have enough time to do that.
11. Break the chocolate into a bowl and microwave on medium for 1 minute. Stir and then continue to zap for 30-10 seconds at a time until the chocolate is melted.
12. Dip about one third of the end of each cookie in chocolate and place on baking paper or waxed paper.
13. Place two candy decorations or silver dragees on top for eyes.
14. Leave until the chocolate has set.
15. Store in an airtight container until, as the Prof says, they are extinct again.
Title: Prince William's Favorite Dessert: Eton Mess from Food 52
Ingredients:
- 3 cream of tartar
- 1/4 berries
- 3/4 Grand Marnier
- 1 Cointreau liqueur
- 2 confectioners' sugar
- 1 heavy cream
- 1 mascarpone cheese
- 1/2
Instructions:
1. To make the meringues, preheat oven to 300.
2. Line a baking tray with parchment paper.
3. Place the egg whites into a spotlessly clean bowl. Whisk on a medium speed of your mixer until foamy, then add the cream of tartar. Continue to whisk until soft peaks form. Add the superfine sugar, a little at a time. Continue to whisk until all the sugar has been incorporated and the egg whites are very stiff and shiny.
4. using two spoons or a piping bag, place rounded spoonfuls of the egg white mixture in rows on the lined baking tray. You want them to be around 2-1/2 inches in diameter.
5. Place in the oven, them immediately reduce the oven temperature to 275 and bake for 1 hour.
6. Turn the heat off and leave the meringues undisturbed in the oven until the oven is completely cold (or, better yet, overnight) to allow the meringues to dry out.
7. Cut the strawberries into quarters. Place about 1/3 of the raspberries and the confectioner's sugar into a blender or food processor and process until just pureed (or you can mash them with a potato masher or fork).
8. Place the remaining berries to the side and pour over the orange liqueur. Set aside to macerate while you whip the cream (the longer you let the berries steep, the better).
9. Whip the cream until soft peaks form and set aside. Whip the marscapone and fold into the heavy cream.
10. Break up the meringues (if desired. you can also just use the meringues as a base to cover with berries and top with cream/marscapone mixture and drizzle with berry sauce (which could also have a raspberry liqueur or syrup added to it) into bite-sized pieces and add them to the whipped cream. Add the chopped strawberries and gently add blueberries and raspberries, reserving a few for garnish.
11. gently fold in all but a few tablespoons of the puree, marbling it through the cream mixture.
12. Spoon into individual serving dishes or goblets and drizzle with the remaining puree and reserved berries.
13. Serve immediately.
Title: Tahitian Sweet Potato Cream
Ingredients:
- 2 sweet potatoes
- 1 vanilla bean
- 5 sugar
- 8 water
- milk
Instructions:
1. Wash the potatoes, place (unpeeled) in a large saucepan of lightly sugared water, bring to the boil then cook for 30 to 40 minutes or until they are very well cooked when the skin will break and loosen.
2. Drain well, peel then place in a large mixing bowl together with the sugar and the vanilla seeds .
3. Begin by mashing with a fork or potato masher, adding a little of the water or milk, then add the sugar and beat with a wooden spoon, adding more water or milk to give a thickish puree . Add more sugar according to taste. Transfer to glasses or cups and chill well before serving.
Title: Deep-fried Wonton Cookies
Ingredients:
- 1 1/2 prunes
- 1 brown sugar
- 1 1/2 flaked coconut
- 1 1/2 wonton skins
- 1
- 24
Instructions:
1. Mix prunes, apricots, brown sugar, coconut and almonds together to make filling.
2. Place about 2 tsp filling on centre of each wonton skin; moisten edges with water.
3. Fold each skin in half to form a triangle; press edges firmly to seal.
4. Cover to prevent drying.
5. Heat oil (1 to 1-1/2 inches) to 360F degrees.
6. Fry 3 to 4 wontons at a time, about 1 minute on each side, turning occasionally, until golden brown; drain.
Title: Sugar Cookies
Ingredients:
- 1/2 butter
- 1 white sugar
- 1 egg
- 2 milk
- 1/2 vanilla extract
- 1 3/4 all-purpose flour
- 2 baking powder
- 1/2 salt
Instructions:
1. Cream together butter and sugar.
2. Stir in well-beaten egg, then milk and vanilla.
3. Combine flour, baking powder and salt.
4. Stir into creamed mixture.
5. Mix well.
6. Chill, covered in the fridge for at least 1/2 hour.
7. Roll dough out to 1/8" thick on a floured board.
8. Cut into shapes with cookie cutter.
9. Bake on a lightly greased baking sheet at 375F for 7-9 minutes.
10. Let cool a few minutes, then remove to a rack to finish cooling.
11. Decorate, if desired.
Title: Aunt Betty's Platz
Ingredients:
- 2 icing sugar
- 1 butter
- 1 vanilla
- 3 eggs
- 2 1/2 flour
- 4 apricots
- sugar
Instructions:
1. Beat together the icing sugar, butter, vanilla, eggs and flour. The batter will be very thick.
2. Spread half of the batter in bottom of a greased 9 x 13 pan.
3. Lay fruit down on top. Sprinkle with a little sugar.
4. Cover with remaining batter. Bake at 350 degrees for 45 minutes or until baked all the way through.
Title: Chocolate Italian Cream Cake
Ingredients:
- 5 eggs
- 1/2 butter
- 1/2 shortening
- 2 sugar
- 2 1/4 all-purpose flour
- 1/4 baking soda
- 1 buttermilk
- 1 sweetened flaked coconut
- 1 pecans
- 2/3 vanilla extract
- 2 cream cheese
- 1 butter
- 1/2 vanilla extract
- 2 ground cinnamon
- 1/4 powdered sugar
- 1 buttermilk
- 1/4 pecans
- 1/4
- 1/2 - 2/3
Instructions:
1. Preheat oven to 325*.
2. Grease and flour three 8-inch layer pans; set aside.
3. Separate eggs.
4. Beat egg whites until stiff; set aside.
5. Cream butter and shortening.
6. Gradually add sugar to creamed butter, beating well.
7. Add egg yolks, one at a time, beating until blended after each addition.
8. In a separate bowl, combine flour, cocoa, and baking soda; add to butter mixture, alternating with buttermilk, beginning and ending with flour.
9. Beat at low speed until blended.
10. Mix in vanilla.
11. Stir in coconut and pecans.
12. Fold in egg whites.
13. Pour batter into prepared layer pans.
14. Bake in hot oven for 25-30 minutes.
15. Cool in pans for 10 minutes, then remove to wire racks and cool completely.
16. For frosting, beat cream cheese, butter, vanilla, and cinnamon until blended.
17. Sift powdered sugar and cocoa; gradually add to butter mixture alternating with buttermilk, beginning and ending with powdered sugar mixture.
18. Beat at low speed for about 2 minutes until well blended and fluffy.
19. Stir in pecans.
20. Frost cooled layers with frosting, and garnish with whole pecans.
Title: Apple Peach Cobbler
Ingredients:
- 4 tart apple
- 1 sugar
- 1/3 brown sugar
- 1/3 ground cinnamon
- 1 ground nutmeg
- 1/4 flour
- 1 sugar
- 1 baking powder
- 1 salt
- 1/4 butter
- 2 milk
- 1/2 vanilla ice cream
- 1 1/2
Instructions:
1. In a large bowl, combine the first six ingredients. Spoon into a greased shallow 2-quart baking dish. For topping, in a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk just until blended. Drop by spoonfuls over peach mixture.
2. Bake at 400 for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream.
Title: Creamy Chocolate Pudding for Two
Ingredients:
- 1/3 sugar
- 1 cornstarch
- 1 salt
- 1 milk
- 1 vanilla extract
- 1 pecans
- 1/2
Instructions:
1. Combine first 4 ingredients, sugar, cornstarch, cocoa and salt in a medium saucepan; stir in milk and egg YOLK. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook 1 additional minute, stirring constantly. Remove from heat, and stir in vanilla.
2. Pour into 2 individual serving dishes. Serve warm or chilled; top with whipped cream and pecans, if desired. Yield: 2 servings.
3. Southern Living.
Title: Mary's Date Pudding
Ingredients:
- 1 sugar
- 1 butter
- 3/4 milk
- 1 baking powder
- 1 walnuts
- 1 dates
- 1 flour
- 3 1/2 water
- 1 sugar
- 1 butter
- 1 vanilla
Instructions:
1. Mix together the batter ingredients (You need enough flour to make the batter stiff)
2. Put the sauce ingredients in a dutch oven pan and bring to a boil.
3. Remove from heat and spoon batter (clumps)onto the sauce.
4. Bake at 375 for 45 minute.
Title: Godiva Chocolate Caramel Dulce De Leche Fondue
Ingredients:
- 1 sweetened condensed milk
- 1/4 granulated sugar
- 2 water
- 1 heavy cream
- 3 white chocolate
- 1/2 unsalted butter
- 1/4 salt
- 1
Instructions:
1. Make the dulce de leche:
2. Pour sweetened condensed milk into top of double boiler. Place over boiling water. Turn heat to low and simmer 1 1/2 hours or until thick and caramel-colored, stirring occasionally.
3. Whisk until smooth. Keep warm.
4. Make the chocolate caramel cream:
5. Heat sugar and water in small saucepan. Bring mixture to a boil. Cook without stirring until syrup becomes caramel color. Remove from heat and gradually stir in heavy cream.
6. Return to heat and stir until syrup is dissolved. Remove from heat.
7. Break up chocolate and add to cream mixture. Let stand 1 minute. Whisk until smooth. Gradually stir in butter and salt.
8. To serve: Whisk warm dulce de leche into chocolate caramel cream until smooth. Pour into fondue pot to keep warm. Serve with fruit, pound cake cubes and/or Godiva demitasse pieces. Makes about 2 1/2 cups.
Title: Cuciadate (Italian Fig Cookies)
Ingredients:
- 2 dried figs
- 1 maraschino cherry
- 1/2 pecans
- 1/4 Amaretto
- 4 flour
- 1/4 baking powder
- 1/2 sugar
- 3/4 butter
- 2 eggs
- 1 vanilla
- 1/4 milk
- powdered sugar
- water
Instructions:
1. In blender, blend figs, cherries, pecans and Amaretto; set aside.
2. Preheat oven to 350°F degrees.
3. In a large mixing bowl, combine flour, baking powder and sugar.
4. Cut in butter with a pastry blender or a fork.
5. Add eggs, vanilla and milk; mix well.
6. Roll out strips of dough and cut into 2x4-inch rectangles.
7. Place a teaspoonful of filling onto each rectangle.
8. Roll so that short ends make the seam and place seam side down on a baking sheet.
9. Bake for about 20 minutes, or until lightly brown.
10. Do not over bake!
11. Let the cookies cool completely.
12. To make icing, mix a small bowl of powdered sugar with very little water.
13. Add water a little at a time until icing is a smooth constancy that can spread easily, but not runny.
14. Ice cookies and add sprinkles.
15. Store up to 3 weeks in tins until ready to serve.
Title: Chocolate Tipped Butter Cookies
Ingredients:
- 1 butter
- 3 butter
- 1/2 confectioners' sugar
- 2 all-purpose flour
- 1 vanilla extract
- 1 pecans
- 1/2
Instructions:
1. In mixixng bowl cream 1 cup butter and sugar.
2. Add flour and vanilla and mix well.
3. Cover and refridgerate for 1 hour.
4. Shape 1/2 cup of dough into 1/2 inches long logs.
5. Cut logs into 2 1/2 inches pieces.
6. Place on ungreased baking sheet.
7. Bake at 350* for 12-14 minutes or until lightly browned.
8. Cool on wire racks.
9. In microwave or double boikler melt chocolate and remaining butter.
10. Dip one end of cookie into chocolate and then into nuts.
11. Place on wax paper until chocolate is set.
Title: Buttery Toffee Cookies
Ingredients:
- 1 sugar
- 3/4 butter
- 1 egg
- 1 vanilla
- 2 flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1/2 sugar
Instructions:
1. Heat oven to 350°.
2. In large bowl, beat sugar, butter, egg and vanilla until creamy.
3. Add flour, baking powder and soda.
4. Beat on low until well mixed.
5. Stir in toffee bits with a spoon.
6. Shape into 1-inch balls.
7. Roll in sugar.
8. Put 2-inches apart on ungreased baking sheet.
9. Flatten slightly with bottom af glass.
10. Bake for 9 minutes or until edges are just lightly brown.
11. While warm, sprinkle with more sugar.
Title: Chocolate Bombe Alaska
Ingredients:
- 400 dark chocolate
- 75 caster sugar
- 3
- 1
- 4
Instructions:
1. Preheat oven to 200°C
2. Line a baking tray with baking paper. Cut 4 x 2cm-thick slices of sponge roll. Place onto tray, leaving space between each for easy removal. Spoon chocolate onto each sponge slice.
3. Place eggwhites into a medium bowl. Beat with an electric mixer until firm peaks form. Add sugar, a spoonful at a time, beating continuously until all the sugar is added. Beat for a further 2 minutes until the sugar dissolves.
4. Turn a frozen ice-cream onto each sponge slice. Spread meringue evenly over each, making sure ice-cream and sponge base are completely covered.
5. Bake for 7 to 10 minutes or until meringue is light golden and firm to touch. Serve immediately.