lumicero/recipes-ing2inst huggingface dataset:
Title: Peach and Raspberry Terrine With Mascarpone Drizzle
Ingredients:
- 1 raspberries
- 3 sugar
- 1/2 mascarpone cheese
- 1 milk
- 3 vanilla extract
- 1 milk
- 1
- 3
Instructions:
1. Line an 8 1/2 x 4 1/2 -inch loaf pan with plastic wrap, leaving enough to hang over sides.
2. Combine raspberries and 1 Tbps. sugar in bowl.
3. In a separate bowl, mix 1 1/2 cup mascarpone cheese, milk and remaining sugar.
4. Arrange peaches in bottom of prepared pan. Top with 1/3 of raspberry mixture, 1/3 of cheese mixture and 1 layer of cake. Continue layers ending with cake layer.
5. Wrap tightly with plastic wrap and chill at least 2 hours.
6. DRIZZLE: Combine remaining mascarpone cheese with 3 tablespoons milk. Add additional milk if necessary to achieve a liquid texture.
7. To serve, Invert terrine onto platter, and remove wrap. Slice and garnish with drizzle. Serve immediately.
Title: Carrot Cake Cupcakes With Orange Icing (Flat Belly Diet Recipe)
Ingredients:
- 1 1/4 granulated sugar
- 3/4 canola oil
- 1/3 low-fat buttermilk
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 ground allspice
- 1/2 baking soda
- 1/2 salt
- 2 carrots
- 1/2 golden raisin
- 1 1/2 confectioners' sugar
- 2 orange zest
- 2
Instructions:
1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or do what i did and use heart shaped silicone cupcake cups (they are so cute!).
2. combine sugar, oil, buttermilk, eggs and vanilla extract in a bowl. Combine rest of dry ingredients in a separate bowl then add to oil mixture until smooth. Fold in carrots and raisins.
3. Spoon batter into cups and bake for 20 minutes, or until golden and springy when touched. Cool in pan for 5 minutes, then tranfer to a rack to cool completely.
4. Combine confectioners' sugar, juice and zest in a bowl until smooth. Spread some on each cake and let stand 15 minutes before serving.
Title: Sylvi's Chocolate "ice Cream" Frosting
Ingredients:
- 1 chocolate chips
- 1/3 milk
- 1 1/2 miniature marshmallows
- 1 heavy whipping cream
- 1/2 vanilla
Instructions:
1. Melt chocolate chips, milk and marshmallows in top of double boiler over simmering water.
2. Cool to room temperature.
3. Whip cream until stiff.
4. Fold in vanilla and chocolate mixture.
5. Frost one 9x13 or 8 inch layer cake.
6. Store in refrigerator.
Title: Double Chocolate Walnut Pecan Brownies
Ingredients:
- 4 butter
- 1 granulated sugar
- 2 eggs
- 3 vanilla
- 1 flour
- 1 walnuts
- 1 1/2 pecans
- 1 chocolate chips
Instructions:
1. Pre-heat oven to 350 degrees.
2. Grease and flour 13" x 9" pan.
3. Melt the chocolate squares and butter in saucepan, then remove from heat.
4. Let cool so Splenda sugar won't get hard and lump and eggs won't cook when added.
5. After adding sugar, gradually add eggs one at a time, beating well after each addition.
6. Stir in the vanilla and mix.
7. Stir in the flour gradually.
8. Mix until well blended and add 1 cup of chopped nuts.
9. Mix and spread into greased pan.
10. Combine the remaining 1/2 cup nuts and the chocolate chips, spread over the top of the brownie batter.
11. Depending on the size you cut to how many or less you'll have, so I'm guessing on servings!
Title: Ground-Rice Pudding (Mehallabia)
Ingredients:
- 1/3 raisins
- 2 hot water
- 1 1/8 long-grain white rice
- 3/4 sugar
- 3 cornstarch
- 3 1/2 milk
- 1 vanilla
- 2 pistachios
- 2 rose water
Instructions:
1. In a small bowl, soak raisins in hot water. In a blender, process rice 5 minutes on high.
2. In a medium saucepan, combine sugar, ground rice and cornstarch. Stirring constantly over medium heat, gradually add milk; continue stirring until slightly thickened. Simmer 15 minutes.
3. Preheat oven to 400ºF. Butter a 9-inch baking dish; set aside.
4. Drain and dry raisins. Stir soaked raisins, vanilla, and pistachios into pudding. Pour into buttered dish.
5. Bake 40 to 45 minutes or until a brown crust forms. Stir crust into pudding; set aside to cool.
6. Sprinkle pudding with rose water or ground cinnamon. Serve warm with half and half or, refrigerate 3 to 4 hours before serving.
Title: Jamaican Christmas Cake
Ingredients:
- 2 3/4 dark raisins
- 1 3/4 currants
- 1 walnuts
- 1/2 prune
- 1/3 brown sugar
- 1/3 vanilla extract
- 2 1/3 nutmeg
- 1 1/2 cinnamon
- 1 1/2 ginger
- 1/2 allspice
- 1/4 ground cloves
- 1 rum
- 1 granulated sugar
- 1 butter
- 1 eggs
- 1/2 all-purpose flour
- 1 baking powder
- 5 salt
- 1 1/2 port wine
- 1/2
Instructions:
1. One day ahead, in microwaveable bowl, combine raisins, currants, peel, walnuts, prunes and cherries. Add 2/3 cup of the brown sugar, vanilla and almond extracts, nutmeg, cinnamon, ginger, allspice and cloves.
2. Stir in 1/2 cup of the rum. Cover and microwave at High for 10 minutes, stirring twice; let stand overnight. (Or, instead of cooking, let stand in a cool, dry place, stirring occasionally, for 3 weeks.).
3. Grease two 9 x 5 inch loaf pans; line with double thickness of waxed paper. Grease paper.
4. In large pan, bring fruit mixture and 1/2 cup water to boil. Reduce heat and simmer for 15 minutes, stirring often.
5. Meanwhile, in saucepan, bring granulated sugar and 2 tbsp water to boil over medium-high heat; reduce heat to medium and boil for 6 minutes or until thickened, brushing down pan with water to prevent crystals from forming. Pour over fruit mixture, stirring to coat; let cool.
6. In bowl, beat butter with remaining brown sugar; beat in eggs one at a time, beating well after each addition. Add fruit mixture, blending well.
7. Combine flour, baking powder and salt; fold into fruit mixture. Scrape into pans. Bake in 275F oven for 2 1/2 to 2 3/4 hours or until sides come away from pans and tester inserted in centers comes out slightly gooey.
8. Puncture each cake several times with skewer. Mix remaining rum with port; pour over cakes. Let cool in pans. Cover with foil; let stand for 3 days. (Cakes can be wrapped in plastic wrap and stored at room temperature or in refrigerator for up to 1 month.).
Title: Chocolate "mousse" ...weight Watchers Style
Ingredients:
- 1/2 fat-free cool whip
- 0.5
Instructions:
1. Mix well :).
2. If you have your cool whip in the freezer, take out a few hours ahead of time.
3. Mine ends up being about 2 points but depending on brands it may be more or less.
Title: Meringue Cloud Hearts
Ingredients:
- 2 cream of tartar
- 1/8 salt
- 1 sugar
- 1/2
Instructions:
1. Preheat oven to 200 degrees F.
2. Line 2 heavy large baking sheets with parchment paper.
3. Place egg whites in clean bowl of an electric mixer.
4. Beat on medium speed until foamy.
5. Add cream of tartar and increase speed to high.
6. Continue beating until soft peaks form.
7. Mix in salt.
8. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes.
9. Quickly mix in food coloring, 1 drop at a time, until desired color is achieved.
10. Transfer meringue to a pastry bag fitted with the star tip.
11. Pipe 2-inch-diameter heart-shape meringues onto prepared baking sheets, spacing evenly apart.
12. Bake for 1 hour, or until dry and crispy when broken in half.
13. Cool meringues completely on baking sheets.
14. Store in airtight container at room temperature.
Title: Buttermilk Pound Cake
Ingredients:
- 1 1/2 butter
- 2 1/2 margarine
- 5 sugar
- 1 eggs
- 3 1/2 buttermilk
- 1 flour
- 1/4 vanilla
- 1 baking soda
- hot water
Instructions:
1. Preheat oven to 325.
2. Beat butter or margarine and add sugar in portions as you continue to beat. Beat until fluffy.
3. Add each egg, one at a time, beating well after each.
4. Add vanilla to buttermilk.
5. Begin adding flour and buttermilk alternately, beginning with flour and ending with flour.
6. Last, dissolve soda in hot water and mix well into cake batter.
7. Pour batter into a large tube pan that has been well-greased (shortening) and floured. The cake will stick if this step is missed.
8. Bake about 1 hour. My mother and mother-in-law said a test for doneness besides the golden brown color is that the cake begins to pull away from the sides slightly.
9. As a precaution, I usually run a table knife around the outer and inner edge before turning the cake out on the rack.
Title: Biscotti Alla Malena-Mash
Ingredients:
- 3 eggs
- 1/4 butter
- 1/4 milk
- 1 sugar
- 1 baking powder
- 2 flour
- 2 1/2 salt
- 1/4 chocolate chips
- 1/2 - 1
Instructions:
1. Melt butter and allow to cool.
2. In one bowl combine wet ingredients, then add sugar.
3. In larger bowl combine dry ingredients.
4. Grease a cookie sheet with Crisco.
5. Add butter to the wet ingredients. Add wet ingredients to the dry ingredients.
6. Mix by hand but not excessively, then fold in nuts, fruit, and/or chips.
7. Preheat oven to 350.
8. Spoon onto the cookie sheet in 3 loaves, about 1/2 inch thick.
9. Bake 30 minutes, remove from oven, loosen loaves, slice across, 3/4" thick.
10. Turn each on side and place back in oven for 10-12 minutes.
11. Remove from oven and turn each on other side and bake 10-12 minutes.
12. Allow to cool--Store in a non-airtight glass jar.
13. Buon appetito!
Title: Applesauce Cake
Ingredients:
- 2 3/4 flour
- 2 sugar
- 1/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 3/4 cinnamon
- 1/2 clove
- 1/2 allspice
- 1/2 shortening
- 1/2 water
- 1 1/2 unsweetened applesauce
- 2 eggs
- 1/2 walnuts
- 1 raisins
Instructions:
1. Combine dry ingredients.
2. Cream together remaining ingredients.
3. Mix.
4. Bake at 350 F 45-50 minutes.
Title: Italian Cookies
Ingredients:
- 3/4 butter
- 3 flour
- 1 cottage cheese
- pecans
- sugar
Instructions:
1. Let the butter soften to room temperature.
2. Mix these three ingredients well.
3. With a teaspoon, form a small amount into balls.
4. Place the balls into the refrigerator to chill overnight.
5. The next day, roll the balls out on a floured surface.
6. Sprinkle approximately a teaspoon of chopped pecans and then a teaspoon of sugar into the middle of the rolled out dough.
7. Wrap the dough around the sugar and pecans pressing to seal it together.
8. Form into a crescent shape.
9. I then freeze these cookies with layers of wax paper in between them so they do not stick together. When I want some, I take out only the number that I want to bake, usually 2 – 4 dozen at a time, and bake at 350 degrees until nicely browned (about 10-12 minutes, oven temperatures vary and it will take longer on air bake trays). Serve warm! That is when they are the best.
Title: Pillow Cookies
Ingredients:
- 3 flour
- 1 butter
- 6 walnuts
- 1/2 icing sugar
- 1
- 2
- 6
Instructions:
1. Dough:.
2. Sift flour, then measure. Cut the butter into the flour.
3. Beat egg yolks well & mix with the cream. Add to flour mixture.
4. When dough is well-mixed, shape into small walnut-sized balls.
5. Place in the refrigerator overnight.
6. Filling:.
7. Beat the egg whites stiff, then beat in the icing sugar slowly.
8. Add the nuts and mix well.
9. To Assemble Cookies:.
10. Preheat oven to 375*. Roll out each dough ball "thin" on a floured surface.
11. Place 1 teaspoon filling on each.
12. Fold the dough over to the shape of a pillow.
13. Bake @ 375* for 10 minutes. The cookies will stay a very light colour.
14. Dust with icing sugar.
Title: Million Dollar Cookies
Ingredients:
- 2 shortening
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 flour
- 4 baking soda
- 2 cream of tartar
- 2
Instructions:
1. Cream shortening, sugars, eggs, vanilla, and almond extract in a large bowl until light and fluffy. In a separate bowl sift together flour, baking soda, and cream of tartar, add gradually to creamed mixture. Chill dough for 1 hour.
2. Preheat oven to 350 degrees. Mold dough into 1-inch balls. Place onto greased cookie sheets. Flatten each cookie with bottom of a drinking glass that has been dipped in sugar. Bake 10 minutes. Cool on wire rack. Store in covered container.
Title: Eyeball Upside-Down Cupcakes
Ingredients:
- 4 butter
- 2 sugar
- 1 cherries
- 1 egg
- 1 low-fat milk
- 1
- 1/3
- 5 -6
Instructions:
1. Preheat oven to 375°F.
2. Coat interiors of 8 cups in a standard (2 1/2 x 1 1/4-inch) muffin tin with margarine or butter. Sprinkle a coating of sugar on the bottom of the coated cups. Arrange 2 pear slices and a cherry in the bottom of each prepared cup, arching the pear slices against the sides of the cup and placing the cherry in the middle, so that the arrangement of fruit looks like an eye. Set aside.
3. Mix corn muffin mix, egg and milk in a medium bowl according to package directions and spoon into muffin tin cups over the fruit. Bake for 8 minutes; the cakes will have formed a crust and begun to peak in the center. Spray the bottom of a sheet pan with vegetable spray and place it sprayed-side down on top of the muffin tins to flatten peaks of cakes. Bake for 10 more minutes. Remove sheet pan and muffin tin from the oven; place tin on a cooking rack to cool for 5 minutes. Run a knife around edge of each cupcake and invert onto cooling rack or lift each cake from the tin with a small, flexible spatula. Cool to room temperature.
4. To decorate: Cut the licorice into 3/4-inch strings and insert 5 or 6 in each cupcake protruding from under one of the pear slices to represent eye.
5. Nutritional Information Per Serving: Calories 240; Fat 6g; Saturated fat 1.5g; Cholesterol 30mg; Sodium 380mg; Total carbohydrate 41g; Fiber 3g; Protein 4g; Vitamin A 4%DV; Vitamin C 2% DV; Calcium 4%DV; Iron 8%DV *Daily Value.
Title: Chicago Crunchy Style Chocolate Chip Cookies
Ingredients:
- 3 1/2 flour
- 3 baking soda
- 1 salt
- 1 butter
- 1 brown sugar
- 1 sugar
- 1 egg
- 1 milk
- 2 vanilla
- 1 oatmeal
- 1 1/2 chocolate chips
- 1 1/2
- 12
Instructions:
1. Preheat oven to 350*.
2. Sift together flour,baking soda, and salt and set aside.
3. in Large bowl beat butter, sugars and egg, milk, and vanilla.
4. Stir in flour mixture alternating with oil.
5. Add cereal, oatmeal and chips.
6. Drop by spoonfuls onto cookie sheets. * I spray mine with buttered Pam cooking spray.*.
7. Bake for 8-10 minutes or until done.
8. Makes nine dozen.
Title: Vegan Coconut Cream Pie Filling
Ingredients:
- 6 soft silken tofu
- 1/3 sugar
- 5 cornstarch
- 14 light coconut milk
- 1 vanilla
- 1/8
- 1/2
Instructions:
1. Blend tofu until smooth, set aside.
2. In a saucepan over medium heat, whisk together sugar and cornstarch, slowling adding the coconut milk.
3. Continue to stir over medium heat until thick.
4. Once the mixture has thickened, fold in the tofu, vanilla, coconut extract and shredded coconut.
5. Pour mixture into pie crust and garnish with extra shredded coconut.
6. Chill before serving.
Title: Chocolate Peanut Butter Oatmeal Cookies (Gift Mix in a Jar)
Ingredients:
- 3/4 flour
- 1/8 salt
- 1/8 baking soda
- 1/2 baking powder
- 1/3 sugar
- 1 brown sugar
- 1/3 butter
- 1/2 egg
- 1 vanilla extract
- 1/2
- 1
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, baking powder, sugar, oatmeal, brown sugar, peanut butter chips and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. CHOCOLATE PEANUT BUTTER OATMEAL COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1 egg and 1 tsp vanilla extract.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 375.
9. In a large bowl, blend the butter, egg and vanilla extract.
10. Add the contents of the jar, and stir until well mixed.
11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 8-10 minutes, or until the edges are light brown in color.
13. Allow to cool for 2 minutes on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 1 week.
Title: Royal Almond Spice Cookies
Ingredients:
- 1 butter
- 1/2 margarine
- 1 shortening
- 1 sugar
- 2 brown sugar
- 4 eggs
- 2 flour
- 1 ground cinnamon
- 1 baking soda
- 1 salt
- 1 ground cloves
- 1 ground allspice
Instructions:
1. Cream butter, shortening, and both sugars together until light and fluffy.
2. Beat in eggs.
3. Combine dry ingredients in another (large) bowl.
4. Stir creamed mixture and nuts into the flour mixture.
5. Shape dough into three 9" x 1 1/2" rolls.
6. Wrap each roll in wax paper and refrigerate for 2-3 days.
7. Preheat oven to 350°F
8. Cut dough into 1/4" thick slices and place 2 inches apart on ungreased baking sheets.
9. Bake for 12-14 minutes or until set.
10. Remove cookies from baking sheets and cool on wire racks.
Title: Pumpkin & Ginger Pound Cake
Ingredients:
- 1/2 unsalted butter
- 9 1/2 cake flour
- 1 1/2 baking powder
- 1/2 table salt
- 1 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 nutmeg
- 1/4 ground cloves
- 4 eggs
- 2 pure vanilla extract
- 2 light brown sugar
- 1 pumpkin puree
- 1/4 fresh ginger
- 2 confectioners' sugar
- 1 -2 vanilla ice cream
- 1
Instructions:
1. Position a rack in the lower third of the oven and heat the oven to 350°F
2. Butter and flour a 10-inch tube pan or 12-cup bundt pan, preferably nonstick. Tap out any excess flour.
3. Sift together the flour, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves; set aside.
4. Separate the eggs, putting the yolks in a small bowl and the whites in a large mixing bowl.
5. Using a hand mixer or a stand mixer with the whisk attachment, cream the butter on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add the vanilla and the brown sugar, about 1/2 cup at a time. When all the brown sugar has been added, stop the mixer, scrape down the sides, and cream the mixture on medium speed until light and fluffy, about 3 to 4 minutes.
6. Use a fork to lightly beat the egg yolks; then, with the mixer on low speed, add them slowly to the butter-sugar mixture. Scrape down the sides of the bowl, increase the speed to medium, and beat for 1 minute. On low speed, add the pumpkin purée, oil, and fresh ginger. Beat until smooth.
7. Using a rubber spatula, stir in one-third of the flour mixture, and continue stirring just until the flour disappears (don't beat or overmix). Repeat, adding the remaining flour mixture in two more passes. Scrape down the sides of the bowl and set it aside.
8. Add a pinch of salt to the egg whites and beat with an electric mixer just until they hold soft peaks. Gently but thoroughly fold them into the batter with a rubber spatula. Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until the cake springs back when touched with a fingertip and a pick inserted into the center of the cake comes out mostly clean with a few moist crumbs clinging to it, 45 to 50 minutes. Set the pan on a rack to cool for 10 minutes. Carefully run a paring knife around the inside edge of the pan. Invert the cake onto the cooling rack and gently remove the pan. Let cool completely. (If you're making the cake ahead, wrap it now). Just before serving, use a fine sieve to sift the confectioners' sugar over the cake. Cut into 3/4-inch slices and serve with a scoop of ice cream, if you like.
Title: Orange Sugar Glaze
Ingredients:
- 3 powdered sugar
- 2 vanilla
- 1
Instructions:
1. Combine ingredients in small bowl.
2. Whip for 1 minute on high until smooth.
3. Spread on cookies or pour over bundt cake.
4. Allow to dry.
5. Note: This will harden on cookies beautifully making them easy to freeze or great for cookie trays.
Title: Sweet Potato Souffle - Nuwave - Flavorwave
Ingredients:
- 4 mashed sweet potatoes
- 1 sugar
- 2 eggs
- 1/2 milk
- 1/2 salt
- 1/4 butter
- 1 vanilla
- 1 brown sugar
- 1/2 flour
- 1/3 butter
- 1 pecans
Instructions:
1. Mix together sweet potatoes, sugar, eggs, milk, salt and
2. 1/3 stick of melted butter.
3. Pour into a buttered pan.
4. Mix together all topping ingredients and crumble topping evenly over potato mixture.
5. Place pan on 1" rack and cook for 25-30 minutes uncovered.
Title: Honey Raisin Bread Pudding
Ingredients:
- 3/4 raisins
- 1/2 honey
- 4 eggs
- 1 sugar
- 5 salt
- 1/4 pure vanilla extract
- 1/4 nutmeg
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine honey and bread cubes.
3. Cook over low heat until honey is absorbed.
4. Rinse raisins and drain.
5. Blend milk, eggs, sugar, salt and vanilla.
6. Add milk mixture and raisins to bread cubes.
7. Mix well.
8. Pour into buttered baking dish.
9. Sprinkle with nutmeg.
10. Place dish in pan of warm water.
11. Bake one hour.
12. Serve with whipped cream flavored with rum extract.
Title: Gingerbread Cake Mix
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 2 ground ginger
- 1 ground cinnamon
Instructions:
1. Mix together all the ingredients in a mixing bowl.
2. Transfer mixture to an air-tight container.
3. Include the following instructions for making Gingerbread Cake: Grease a 9-inch baking dish.
4. Put 1 container of Gingerbread Cake Mix into a mixing bowl; make a well in the middle of the mixture.
5. Add in 1/2 cup softened butter or margarine, 1 egg, 1/2 cup sour cream, and 1/2 cup molasses.
6. Beat on low speed with an electric mixer until the batter comes together.
7. Gradually add in 1 cup boiling water; stir just until combined.
8. Pour batter into baking dish and bake in a 350° oven for 35 minutes or until pick comes out clean.
9. Cool and serve with whipped cream.
Title: Cookies and Cream Wedges
Ingredients:
- 2 butter
- 1/3 cream cheese
- 2 sugar
- 2/3 vanilla
- 1
- 2
Instructions:
1. Combine crushed cookies and melted butter; press crumb mixture into the bottom and up the side of a 9 inch spring-form pan.
2. In a small bowl, whip the whipping cream stiff. In a larger bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla. Fold whipped cream and grated chocolate into cream cheese mixture.
3. Pour filling into prepared crust. Chill for two hours before serving.
Title: Biscotti - Sort Of...
Ingredients:
- 3 eggs
- 1 flour
- 3 1/2 salt
- 1/2 baking powder
- 2 sugar
- 1 white sugar
- 3/4 cinnamon
- 1/2
- 1 1/2
Instructions:
1. Cobine all liquids, mix well. Add sugar, nuts and flour last (sift flour, baking power and salt together). Knead a few times.
2. Form long strips of dough by rolling and patting into a strip about 3" wide. I usually make 2 - 3 strips as they are easier to form and work with.
3. Mix the 1/2 c sugar and cinammon together. sprinkle on the strips.
4. Bake on a greased cookie sheet at 350 degrees for 15-30 minutes. Remove from oven; cut the strips into slices about 1" wide, either straight across or on the diagonal. Turn the cookies on their sides, bake an additional 15 minutes. Cool slightly, remove from trays.
Title: Apple Torte
Ingredients:
- 16 butter
- 1 1/3 sugar
- 1 vanilla
- 4 flour
- 16 cream cheese
- 1/2 sugar
- 2 vanilla
- 2 eggs
- 4 apples
- 2/3 sugar
- 2 cinnamon
- 1/2 lemon juice
- 1
Instructions:
1. Crust: cream butter and sugar, add vanilla and mix well.
2. add flour and blend with your hand till crumbly.
3. press into the bottom and 3/4 up the sides of 2 9 inch springform pans.
4. Filling: beat cream cheese and sugar, add vanilla.
5. Add eggs one at a time, beating well after each egg.
6. pour half into each crust.
7. Topping: Mix apples cinnamon and lemon juice.
8. Lay apples on top on cheese mixture in a curcular pattern, and inside and outside row.
9. Top with almonds.
10. Bake at 350 for 45 minutes to an hour.
11. Cool on wire rack for 1 hour.
12. Remove from pan and refrigerate over night.
Title: Pink Pillows
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1/4 baking soda
- 1/2 butter
- 1/2 margarine
- 1/2 granulated sugar
- 1 vanilla extract
- 2 eggs
Instructions:
1. this requires strawberry Nesquik Powder, chocolatte just appeared.
2. pre heat oven to 375º F.
3. Combine flour, salt and baking soda in small bowl.
4. Beat butter, sugar, Nesquik and vanilla extract in large mixer bowl until creamy.
5. Add eggs one at a time, beating well after each addition.
6. Gradually beat in flour mixture.
7. Drop by rounded tablespoon onto ungreased baking sheets.
8. bake for 8 to 10 minutes.
9. Cool on baking sheets for 2 minutes.
10. remove to wire racks to cool completely.