lumicero/recipes-ing2inst huggingface dataset:
Title: Chinese New Year Almond Cookies
Ingredients:
- 2 1/2 flour
- 1 cream of tartar
- 1/2 salt
- 1 baking soda
- 1 unsalted butter
- 1 1/2 granulated sugar
- 1 egg
- 1/2 egg
- 1 five-spice powder
- 1/2 dark brown sugar
- 1
- 1/4
Instructions:
1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Sift together the flour, cream of tartar, salt and baking soda.
2. Cream together the butter and sugar with a hand mixer. Blend in the beaten egg and almond extract. Add the dry ingredients to the creamed mixture and mix until the dough takes on a flaky, moist consistency. Gather the crumbly mixture together using your hands or a spatula.
3. To make the topping, chop up the almonds (most easily done by hitting a few times with a mallet) and combine in a small bowl with the five-spice powder and brown sugar.
4. To form the cookies, roll dough into 1 1/2-inch diameter balls between the palms of your hands. Place on the prepared baking sheet. Flatten to about 1/2-inch thickness, lightly brush top with the egg wash and generously sprinkle with the topping. Bake for 11-12 minutes.
Title: Fudgy Chocolate Dessert
Ingredients:
- 1 solid-pack pumpkin
- 1 nonfat milk
- 3 sugar-free instant chocolate pudding mix
- 2 cream cheese
- 1
- 1/4
Instructions:
1. Preheat oven to 375 degrees F, & spray 13"x9" glass baking dish with nonstick cooking spray.
2. In large bowl, combine cake mix & pumpkin, then spread evenly into baking dish.
3. Bake 20-25 minutes or until toothpick inserted near center comes out clean.
4. Cool completely on wire rack.
5. In large bowl, whisk milk & pudding mixes for 2 minutes, then let stand 5 minutes or until soft-set.
6. In small mixing bowl, beat cream cheese until smooth.
7. Add pudding & beat until well blended.
8. Spread over cake, then cover & refrigerate at least 2 hours.
9. Before serving, spread whipped topping over dessert.
10. Drizzle with fudge & caramel toppings, & sprinkle with almonds.
11. Refrigerate left-overs, if there are any!
Title: Pumpkin Bread Pudding
Ingredients:
- 1 1/4 2% milk
- 1/2 sugar
- 1/2 pumpkin pie spice
- 3 eggs
- 15 canned pumpkin
- 4 1/2 maple syrup
- 1/2 pecans
- 1/4
Instructions:
1. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours.
2. Preheat oven to 350 degrees.
3. Place dish in a 13x9 inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350 degrees for 25 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with about 1 table spoon syrup and 1 1/2 teaspoons pecans.
Title: Spice Cupcakes With Chocolate Filling and Vanilla Icing
Ingredients:
- 1 1/2 all-purpose flour
- 1 granulated sugar
- 8 butter
- 1 egg
- 2 baking powder
- 1 1/2 vanilla
- 1 1/2 milk
- 1 brown sugar
- 4 cinnamon
- 1/2 pumpkin pie spice
- 1/2 allspice
- 1/4 ground cloves
- 1/4 nutmeg
- 1/4 milk
- 1/2 pumpkin pie spice
- 1/4 cinnamon
- 1/4 butter
- 1/4 milk
- 1/4 confectioners' sugar
- 4
- 1/2
- 1
- 4
- 6
Instructions:
1. Preheat the oven to 350.
2. Mix together the flour, sugar, baking powder, brown sugar, and spices in one bowl.
3. Mix together the butter, eggs, vanilla, and milk in another bowl.
4. Combine your wet and dry ingredients into one bowl together.
5. Spray muffin / cupcake tin with non-stick spray or use paper wrappers.
6. Fill slots halfway with batter.
7. Bake in the over for 20 - 25 minutes or until done.
8. For the filling, wisk together the Nutella spread and peanut butter with the milk in a bowl. Then, stir in the pumpkin spice and cinnamon.
9. For the icing, melt the milk and butter together in the microwave, then add confectioners sugar until the icing is thick. Mix in the food coloring until you get a pumpkin or candy corn orange.
10. When the cupcakes are done, let them cool for 10 - 20 minutes.
11. Core the cupcakes using and corer, peeler, spoon, or knife.
12. Pipe the filling into the middle of the cupcakes using a pastry bag or a Ziploc bag with the end cut off.
13. Pipe the icing on the same way, creating a little swirl on top.
Title: V's Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1 powdered sugar
- 1 vanilla extract
- 1/2 lemon zest
- 1 salt
Instructions:
1. Beat the cream cheese with a mixer on medium speed for 2 mins.
2. Cut up butter and slowly add little by little while mixing on low.
3. Add vanilla, salt, lemon extract or zest.
4. Add powdered sugar in thirds, beating on low after each addition.
5. Raise speed to medium high and make sure everything is combined. If the frosting is too thin you can add more powdered sugar.
Title: Aussie Lemon Squares (Slices)
Ingredients:
- 200 sweetened condensed milk
- 1/2 butter
- 140 lemon
- 1 confectioners' sugar
- 1
- 2
Instructions:
1. Lightly grease the base and sides of a baking sheet that is 15.5cm x 25cm, paying particular attention to the two short ends, then line lengthwise with parchment paper, with a bit of overhang over the long ends (overhang helps in lifting of entire slice from pan in one piece). Set aside.
2. Place condensed milk and 100g butter in a small saucepan over medium heat stirring until butter melts and both ingredients are blended well (3 minutes).
3. Hand-crush or use a food processor to make fine crumbs out of the biscuits. By hand you could place biscuits in a plastic food bag then wrap that bag in a dish towel, then pound and roll with a rolling pin or hammer or large wooden spoon.
4. Combine biscuit crumbs, 1 cup shredded coconut, and 2-3 teaspoons (per taste) of the lemon rind in a bowl. Add warm milk and butter mixture. Stir until well combined.
5. Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
6. To make lemon icing:
7. Place confectioners sugar, 40g butter and 3 tablespoons fresh lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over chilled biscuit mixture. Refrigerate for 30 minutes until icing has set. Cut into 12 pieces.
Title: Raspberry Banana White Chocolate Pudding Pie
Ingredients:
- 1 fresh raspberry
- 1 bananas
- 2 cream cheese
- 1 sweetened condensed milk
- 1 cold water
- 3/4 instant white chocolate pudding and pie filling mix
- 1
Instructions:
1. Line a pie plate, both on bottom and up sides with vanilla wafers. Place a layer of bananas on top of wafers lining the bottom of pie plate and follow with raspberries; set aside.
2. In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Chill 10 minutes.
3. Meanwhile, stiffly whip your whipping cream and fold into chilled batter. Pour into prepared pie plate. Chill until firm. Garnish as desired. Refrigerate leftovers.
Title: Snicker Candy Bar Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/3
- 3
- 5 -6
Instructions:
1. Preheat oven to 350. Lightly grease 9x13 cake pan.
2. Mix cake mix as directed on box.
3. Pour half the batter into the pan and bake for 15 minutes.
4. Remove pan from oven and distribute candy bar slices evenly over cake.
5. Pour remaining batter over candy bars, making sure to cover all slices evenly.
6. Return pan to oven and bake for another 30-35 minutes, or until cake tests done.
7. Remove from oven and cool, then frost with your favorite chocolate frosting. Sprinkle additional chopped snicker's bars over frosting and serve at room temperature.
Title: Topping for Brownies
Ingredients:
- 1 chocolate chips
- 1/2 peanut butter
- 2
Instructions:
1. Melt chocolate chips. Add peanut butter and rice krispies.
2. Spread on brownies.
Title: Candi's Apple Cake
Ingredients:
- 4 apples
- 2 sugar
- 3 flour
- 1/2 cinnamon
- 1/2 salt
- 2 baking soda
- 1 vanilla
- 1 eggs
- 2
Instructions:
1. Mix apples and sugar. Let stand for 1 hour. Stir often so that mixture makes its own juice.
2. Add dry ingredients, then oil, then vanilla and eggs. Do not use a mixer.
3. Pour into a well greased and floured tube pan (or any pan); bake for 1 hour and 15 minutes at 350*. Frost with cream cheese frosting or thin glaze.
4. In hot, humid weather, keep this cake in the fridge to prevent mold.
Title: Milk Chocolate Biscotti
Ingredients:
- 1 sugar
- 1 1/2 hazelnuts
- 1/2 cocoa powder
- 8 all-purpose flour
- 2 baking powder
- 2 salt
- 1 eggs
- 4 vanilla extract
- 1
Instructions:
1. Set a rack in the middle level of the oven and preheat to 325 degrees.
2. Cover 2 large cookie sheets or jelly roll pans with parchment or foil and set aside.
3. Place the sugar, nuts, cocoa, and milk chocolate in the food processor and pulse until finely ground.
4. Mix the flour, baking powder, and salt and sift into a mixing bowl.
5. Stir in the ground mixture.
6. Whisk the eggs and vanilla and stir into the flour mixture to form a dough.
7. On a lightly floured surface, press dough together.
8. Divide dough in half and roll each half into a log the length of the pans you are using (14 to 18 inches).
9. Place each log on a pan and flatten slightly. (If the dough is very soft, use a spatula to transfer it to the pan.).
10. Bake until well risen and firm, about 30 minutes.
11. Cool the logs on the pans.
12. After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife.
13. Place back on paper-lined pans, cut side down, and bake again until dry and crisp, about 20 minutes.
14. Cool on pans and store in a tin or plastic container with a tight-fitting lid.
Title: Traditional Cupcakes With Passionfruit Icing
Ingredients:
- 150 butter
- 1/2 caster sugar
- 1 vanilla essence
- 2 eggs
- 2/3 sour cream
- 1 1/3 self-raising flour
- 125 butter
- 2 passion fruit pulp
- 1 1/2 icing sugar
Instructions:
1. Preheat oven to 180°C Prepare 12 cup muffin pan lined with patty cases.
2. Beat butter and sugar until pale.
3. Beat in vanilla essence and eggs.
4. Fold in sour cream and sifted flour.
5. Spoon mixture into cases and bake for 25 minutes.
6. Allow to cool.
7. To prepare icing just beat all ingredients together.
8. Spread over cooled cupcakes.
Title: Mississippi Mud Cake (Gluten-Free)
Ingredients:
- 5 eggs
- 2 sugar
- 1/2 butter
- 1/3 vanilla
- 1 flaked coconut
- 1 pecans
- 1 marshmallow cream
- 1/3 butter
- 1 vanilla
- 1/2 milk
- 1/3 confectioners' sugar
- 1
- 6
- 1
Instructions:
1. ~ForIcing~.
2. Stir together icing ingredients in a bowl until smooth.
3. ~ForCake~.
4. Beat eggs until thickened.
5. Gradually beat in sugar.
6. Sift flour mixture and cocoa together.
7. Stir melted butter, vanilla, coconut and pecans into flour mixture, then add to egg mixture and stir well.
8. Pour into greased 9 x 13 inch pan and bake at 350F (medium oven) for 35 minutes or until toothpick inserted in center comes out clean.
9. Remove from oven and immediately spread with marshmallow cream.
10. Gently spread Sugared Cocoa Icing over marshmallow cream.
Title: Mom's Coconut Cream Cake
Ingredients:
- 1/2 shortening
- 1/2 butter
- 2 margarine
- 5 sugar
- 2 eggs
- 1 flour
- 1 baking soda
- 1 2/3 buttermilk
- 1/2 flaked coconut
- 1 butter
- 1 cream cheese
- 1 powdered sugar
- 1/8 vanilla
- 1/2 salt
Instructions:
1. Cream shortening, margarine, and sugar.
2. Add egg yolks, one at a time, mixing well after each yolk.
3. Sift flour and soda together.
4. Add flour mixture alternately with buttermilk, starting and ending with flour.
5. Beat egg whites until stiff peaks form.
6. Fold egg whites into batter.
7. Fold coconut into batter.
8. Bake in 3 greased and floured pans for 25 to 30 minutes at 350 degrees.
9. Blend all frosting ingredients and frost cake when cooled.
Title: Strawberry Shortcake With Balsamic Honey
Ingredients:
- 2 strawberries
- 1/4 honey
- 1/4 of fresh mint
- 1/4 flour
- 4 salt
- 2 baking soda
- 1/2 baking powder
- 1/4 cream of tartar
- 2 sugar
- 1/2 vegetable shortening
- 1 buttermilk
- 1/2 buttermilk
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F
2. Place all dry ingredients (for biscuits) and shortening in the bowl of an electric mixer. Mix, using paddle attachment, until crumbly.
3. Add buttermilk and mix just until dough comes together.
4. Gently roll out dough to 3/4-inch thickness and cut 4 biscuits with a round cutter. (a glass also works well).
5. Glaze with egg wash and bake 15-20 minutes.
6. Split the biscuits in half horizontally.
7. Toss the berries with balsamic vinegar and 1/2 of the honey. Set aside.
8. Whip the cream in a small mixing bowl to soft peaks.
9. Add the remaining honey and whip to stiff peaks.
10. Spoon the strawberries over the bottom half of each biscuit. (Make sure you use that sauce as well!).
11. Spoon the whipped cream over the strawberries and finish by placing the top half of each biscuit on the cream.
12. Garnish with mint and serve immediately!
Title: Pate Brisee I
Ingredients:
- 1 3/4 unbleached all-purpose flour
- 1 sugar
- 1 kosher salt
- 1 unsalted butter
- 2 milk
- 3
Instructions:
1. Using a stand mixer fitted with the paddle attachment, mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined.
2. Scatter the butter over the top.
3. Mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.
4. In a small bowl, whisk together the egg yolks and milk until blended.
5. Add to the flour mixture all at once; mix on low speed for about 30 seconds, until the dough just barely comes together.
6. It will look really shaggy and more like a mess than a dough.
7. Dump the dough out onto an unfloured work surface; then gather it together into a tight mound.
8. Using your palm and starting on one side of the mound, smear the dough bit by bit, down the side and along the work surface (at Flour, it is called "going down the mountain"), until most of the butter chunks are smeared into the dough and the dough comes together.
9. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.
10. Gather up the dough, wrap tightly in plastic wrap, and press down to flatten into a disk about 1 inch thick.
11. Refrigerate for at least 4 hours before using.
12. The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Title: Homegrown Marshmallows
Ingredients:
- 3 unflavored gelatin
- 1/2 cold water
- 2 sugar
- 2/3 corn syrup
- 1/4 water
- 1/4 salt
- 1 vanilla
Instructions:
1. Sprinkle 1/2 cup cold water with gelatin in big bowl and set aside.
2. Let bloom for 5-10 minutes.
3. In pan, mix sugar, corn syrup and 1/4 cup water. Boil 1 minute.
4. Pour sugar mix into gelatin mix and mix very hard for 12-15 minutes.
5. Add salt and vanilla.
6. Scrape into oiled cookie pan.
7. Let set for a few hours until very firm to the touch. Cut into squares.
Title: Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 granulated sugar
- 1 egg
- vanilla extract
- water
Instructions:
1. Preheat oven to 325 degrees F.
2. Measure out the peanut butter and sugar and combine in mixing bowl with egg and vanilla extract.
3. Mix well.
4. Let mixture sit for about 2 minutes (I think it's easier to handle when the mix dries out a little bit).
5. Roll cookie dough into balls about 3/4 inch in diameter. This depends on how big you want your cookies.
6. Place cookies onto cookie sheet at least 1 - 1 1/2 inches apart.
7. Use a fork and the small bowl of water to make the markings in the cookies. Make an indention with the fork horizontal and vertical on the cookie dough ball. Be sure to wet the fork after each indention so the dough won't stick.
8. Place cookies in oven for around 12-15 minutes. There is no set time, but the cookies will be done when the bottoms and edges turn golden brown.
Title: Choco Caramel Muffins
Ingredients:
- 370 eggs
- 85 butter
- 200 berries
- 2
- 100
- 150
- 300
- 3/4
Instructions:
1. Heat oven to 180°C.
2. Empty cake mix into a bowl. Add mousse mixture and stir to combine.
3. Add sparkling wine, eggs and butter. Stir until combined then stir in broken chocolate pieces.
4. Divide mixture between a 6-hole Texas muffin pan (3/4-cup capacity pans).
5. Cook in a moderate oven for about 25 minutes or until cooked when tested.
6. Tranfer the muffins to a wire rack to cool.
7. To make chocolate cream: Whip the cream in a small bowl with electric mixer until firm peaks form. Add chocolate topping, beat until combined.
8. Serve muffins warm or cold with chocolate cream and berries.
Title: Orange Ginger Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 egg
- 2 light corn syrup
- 1 flour
- 2 3/4 baking soda
- 2 cinnamon
- 2 ginger
- 2 clove
- 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. In a large bowl, cream the butter and sugar together.
3. Beat in the egg, corn syrup and orange peel and mix well.
4. Sift the dry ingredients and add to the creamed mixture.
5. Roll into balls about the size of a walnut and place on a greased cookie sheet.
6. Cover the balls on the cookies sheet with waxed paper and flatten with a glass.
7. Bake at 400 degrees for 5 to 6 minutes.
Title: Individual Peach Upside-Down Cake
Ingredients:
- 3 unsalted butter
- 1/4 light brown sugar
- 2 crystallized ginger
- 1 all-purpose flour
- 2 1/2 baking powder
- 1 baking soda
- 1/8 kosher salt
- 1/8 granulated sugar
- 1/3 buttermilk
- 1/2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger. Set aside.
3. In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer.
4. Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.
Title: Mint Chocolate Cupcakes
Ingredients:
- 1 1/2 flour
- 1 sugar
- 3 dry buttermilk
- 2 baking soda
- 1 salt
- 1/2 vinegar
- 1/4 cold water
- 1
- 1/2
- 1
Instructions:
1. Combined all the dry ingredient.
2. Add all the wet ingredients.
3. Mix well for 2 to 3 minutes.
4. From here you can make cupcakes or cake.
5. Your choice.
6. For cupcakes bake at 350°F for 15-20 minutes or until a toothpick comes out clean.
7. For a 8x8-inch pan, grease the pan lightly, and bake at 350°F for 35 minutes or until the toothpick comes out clean.
8. Let cool and frost with green icing or frosting and enjoy.
Title: Christmas Wreaths
Ingredients:
- 1/2 butter
- 43 marshmallows
- 1 vanilla
- 1
- 4
Instructions:
1. Melt butter and marshmallows.
2. Add vanilla and coloring.
3. Add cornflakes.
4. Stir until the cornflakes are all completely coated.
5. Drop on wax paper.
6. Add three red hots to each cookie.
7. Let dry at least a day.
Title: Raspberry Chocolate Chip Bundt Cake
Ingredients:
- 24 frozen unsweetened raspberries
- 3 icing sugar
- 3/4 butter
- 1 granulated sugar
- 3 eggs
- 2 vanilla
- 2 1/4 flour
- 2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1 1/2 sour cream
- 1 1/2 chocolate chips
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Measure out 1 cup of the raspberries; thaw in sieve, reserving juice. Set aside the cup of berries.
3. Thaw remaining berries; puree in food processor, adding reserved juice.
4. Press through sieve to remove seeds; add icing sugar.
5. In bowl, cream butter with granulated sugar until fluffy; beat in eggs, one at a time, and vanilla.
6. Stir together flour, baking powder, baking soda and salt; add half to the butter mixture.
7. Stir in sour cream; stir in remaining flour mixture and 1 cup of chocolate chips.
8. Spread half into a greased 10 inch Bundt pan; sprinkle with reserved drained berries.
9. Spread remaining batter on top.
10. Bake for 40 minutes or until cake springs back when lightly touched.
11. Let cool for 10 minutes.
12. Invert on rack to cool completely.
13. Transfer to plate; slip strips of waxed paper under cake.
14. Melt remaining chocolate chips with cream.
15. Pour over cake, drizzling down sides. Remove wax paper.
16. Serve with raspberry sauce.
Title: Festive Holiday Rugelach
Ingredients:
- 1 1/2 butter
- 12 cream cheese
- 3 1/2 all-purpose flour
- 1/2 powdered sugar
- 3/4 granulated sugar
- 1 1/2 ground cinnamon
- 1 3/4 powdered sugar
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease cookie sheets; set aside.
2. In large bowl cream butter and cream cheese. Slowly work in 3 cups flour. Divide dough into 6 equal pieces and shape into squares. Lightly flour dough, wrap in waxed paper and refrigerate at least 1 hour. Combine remaining 1/2 cup flour and 1/2 cup powdered sugar.
3. Remove one piece of dough at a time from refrigerator; roll out on surface dusted with flour-sugar mixture to 18x5x1/8-inch thick strip.
4. Combine granulated sugar and cinnamon. Sprinkle dough strip with 2 tlbs sugar/cinnamon mixture. Sprinkle about 1/4 cup M&M's on wide end of each strip. Roll dough starting at wide end to completely enclose baking bits. Cut strip into 1 1/2 inch lengths; place seam side down about 2 inches apart on prepared cookie sheets.
5. Repeat with remaining ingredients. Bake 16 to 18 minutes until golden. Cool completely on wire racks. Sprinkle with powdered sugar. Store in tightly covered container.
6. ***Variation***.
7. For crescent shapes, roll each piece of dough into 12 inch cirle. Sprinle with cinnamon/sugar mixture. Cut into 12 wedges. Place about 1/2 tsp M&M's at wide end of each wedge and roll up to enclose baking bits. Place seam side down on prepared cookie sheets and proceed as directed.
Title: Date and Banana Puddings
Ingredients:
- 150 self raising flour
- 1 baking powder
- 125 caster sugar
- 125 butter
- 2 eggs
- 1 banana
- 150 pitted dates
- 50 pecans
Instructions:
1. Preheat oven to 180C and line bases of 8 ramekins/individual pudding basins.
2. Sift flour and baking powder together. Add sugar.
3. Beat in the mashed banana, eggs and butter.
4. Stir in the dates and pecans.
5. Divide mixture between the ramekins (do not over fill! Leave about 1.5 cm) and bake for 20-25 minutes, until the puddings are springy.
6. Turn out and serve warm with a sauce* or garnish of your choice. (Easy to turn out when warm, but taste/texture improved a lot when it was barely warm.).
7. *A simple white chocolate sauce was recommended - melted white chocolate mixed with cream. Based on the rather greasy cakes I had, I wouldn't have wanted cream or chocolate, but quite fancied some yoghurt or creme fraiche - just for tartness. Perhaps caramelly, butterscotchy, slightly whiskified sauces would be good too?
Title: Twice As Nice Almond Cookies
Ingredients:
- 1
- 1/2
- 1
Instructions:
1. Prepare cookie mix as directed on package directions, stirring in extract.
2. Shape dough into balls.
3. Roll in almonds.
4. Place 2 inches apart on ungreased baking sheets. Bake and cool as directed on package.