lumicero/recipes-ing2inst huggingface dataset:
Title: Pear and Berry Crisp
Ingredients:
- 12 frozen mixed berries
- 3 pears
- 2 all-purpose flour
- 3 sugar
- 1 fresh lemon juice
- 1/4 all-purpose flour
- 1/4 brown sugar
- 2 sugar
- 1/4 allspice
- 1/2 rolled oats
- 4 unsalted butter
Instructions:
1. Preheat oven to 400°F.
2. Spread frozen berries in a single layer on a paper towel-lined baking sheet; thaw for 30 minutes at room temperature.
3. While berries are thawing, make oatmeal topping: Mix together in a large bowl flour, sugars, allspice and salt; stir in rolled oats. Blend butter into flour mixture with a pastry cutter until large, moist clumps form.
4. Returning to the crisp -- prepare pears by peeling and cuting into 3/4" pieces. Combine pears in a large bowl with lemon juice, thawed berries, sugar and flour; toss well.
5. Transfer pear/berry mixture to a 2-quart baking dish spritzed with baking spray for easy clean-up.
6. Sprinkle evenly with chilled topping.
7. Bake until fruit is tender and topping is golden (about 45 minutes). Cool at least 20 minutes, and serve with vanilla ice cream or frozen yogurt (if desired).
Title: Harvest Mousse With Spiced Almond Tuiles
Ingredients:
- 2 pure maple syrup
- 1/2 ground cloves
- 2 ground ginger
- 1/4 ground cardamom
- 1/4 ground nutmeg
- 1/4 ground allspice
- 1/4 gelatin powder
- 1/4 cold water
- 1 heavy cream
- 2 sugar
- 3 water
- 1 vanilla bean
- 1/2 fresh ground pepper
- 1/2 unsalted butter
- 1/2 unsalted margarine
- 1/2 granulated sugar
- 1 granulated sugar
- 1 all-purpose flour
- 1/2 ground cloves
- 2 ground ginger
- 3 ground cardamom
- 1 ground nutmeg
- 2 ground allspice
- 1/4
Instructions:
1. MAKE THE MOUSSE:
2. Preheat the oven to 350°F
3. Place the squash, cut side down, on a lightly oiled baking sheet.
4. Bake for about 1 hour, until very tender.
5. Let cool slightly, then scoop out the flesh.
6. In a food processor, combine 3 cups of the squash with 5 tablespoons of the superfine sugar and the maple syrup; puree until smooth.
7. In a small bowl, stir together the ground spices; add them to the squash puree and pulse to blend.
8. In a small microwave-safe bowl, sprinkle the gelatin over the cold water and let stand until softened, 2 to 3 minutes.
9. Melt the gelatin in a microwave oven at high power, about 10 seconds.
10. Add the gelatin to the squash puree and pulse to combine.
11. Scrape the puree into a large bowl.
12. In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until soft peaks form.
13. With the mixer on, add the remaining 3 tablespoons of superfine sugar and beat until the whites are stiff and glossy.
14. Fold the egg whites into the squash.
15. Pour the heavy cream into the bowl the whites were in and beat at medium speed until firm.
16. Fold the whipped cream into the mousse.
17. Spoon the mousse into 10 parfait glasses and refrigerate until firm, at least 4 hours.
18. MEANWHILE, MAKE THE CANDIED SQUASH:
19. In a small saucepan, combine the sugar, water, vanilla bean and seeds and the pepper and bring to a boil, stirring until the sugar is dissolved.
20. Add the squash and simmer over moderate heat until tender and glossy, about 15 minutes; let the squash cool in the syrup.
21. Just before serving, drain the squash.
22. MAKE AHEAD:.
23. The squash mousse and candied squash can be refrigerated for up to 2 days.
24. PREPARE SPICED ALMOND TUILES:.
25. Preheat oven to 350ºF.
26. In a medium bowl, using a handheld electric mixer, cream the butter and granulated sugar until combined.
27. Beat in the egg whites, one at a time.
28. Add the ground almonds, flour, and the ground spices and beat at low speed until a soft batter forms.
29. Line 2 baking sheets with parchment paper.
30. Spoon level teaspoons of the batter onto the prepared baking sheets, about 4 inches apart.
31. Using an offset spatula, spread the batter into 3" rounds.
32. Bake until golden, about 10 minutes.
33. Cool for 1 minute, transfer the toiles to a rack with a spatula.
34. Cool the baking sheets between batches by running the undersides under cold tap water and drying thoroughly before replacing the parchment.
35. Repeat with the remaining batter.
36. MAKE AHEAD:
37. The tuiles can be stored at room temperature to an airtight container for up to 3 days.
Title: Easy Peasy Healthy Fruit Cake
Ingredients:
- 17 2/3 mangoes
- 15 eggs
- 2 water
- 1/2 potato flour
- 1/2 xanthan gum
- 1/2 gluten free baking powder
- 1/2 baking soda
- 1 sea salt
- 1
- 1 1/2
- 1
Instructions:
1. Preheat an oven to 160 C / 320°F.
2. Put fruit, water and contents of the whole tin of mangoes (including the natural juice) into a saucepan.
3. Bring to the boil and simmer just for a minute.
4. Sieve the flours, baking powder, baking soda, xanthan and salt together.
5. Beat the eggs lightly in your mixer and gradually combine all the ingredients together.
6. Place in a greased round tin lined with baking paper.
7. Bake for about 45 minutes to an hour until a skewer comes out clean.
Title: Grasshopper Torte
Ingredients:
- 2 margarine
- 1/4 marshmallow creme
- 1 milk
- 2 creme de menthe
- 2
Instructions:
1. Combine crumbs and margarine.
2. Reserve 1/2 cup for topping.
3. Press remaining crumb mixture onto bottom of 9-inch spring form pan.
4. Combine marshmallow creme, milk and creme de menthe, mixing with electric mixer or wire whisk until well blended.
5. Fold in whipped cream.
6. Pour over crust.
7. Sprinkle with reserved crumbs.
8. Freeze.
9. Variation: Increase milk to 1/4 cup.
10. Substitute a few drops peppermint extract and green food coloring for creme de menthe.
Title: Coffee Pears With Chocolate Sauce
Ingredients:
- 1 pear
- 1/4 Splenda sugar substitute
- 1 1/2 water
- 1/4 allspice
- 1 vanilla extract
- 2 instant coffee
- 210 dark chocolate
- 1/2 boiling water
- 1
Instructions:
1. PEEL and core pears; cut in half.
2. NOTE: Can used drained canned pears too! :).
3. Will reduce cooking time in half! :).
4. Place in an casserole dish.
5. Heat oven to 180°C.
6. In saucepan, add water, Splenda, and 2 tablespoons coffee; STIR until all is dissolved.
7. Simmer for 5 - 7 minutes.
8. POUR mixture over pears.
9. BAKE about 40 minutes.
10. Remove pears and place covered on a warm plate while making sauce; RESERVE SAUCE.
11. In saucepan, ADD above sauce; bring to a boil; simmer for 7 - 10 minutes.
12. On LOW heat, add chocolate, 2 teaspoons coffee that has been dissolved in 1 tablespoon BOILING water and cream; STIR until smooth.
13. DRIZZLE sauce over pears.
14. If doing for entertaining, can garnish it with two mint leaves.
15. ENJOY!
Title: Cinnamon Roll Cookies
Ingredients:
- 4 granulated sugar
- 1 cinnamon
- 1/2 butter
- 1 light brown sugar
- 2 eggs
- 1 vanilla extract
- 3 flour
- 2 baking powder
- 1/2 salt
- 1 cinnamon
Instructions:
1. Filling: Stir together the sugar and cinnamon; set aside.
2. Cookies: Cream the butter and brown sugar until well blended with an electric mixer on medium speed.
3. Add the eggs and vanilla; blend well.
4. Combine the flour, baking powder, salt, and cinnamon; add to butter mixture and blend well.
5. Turn dough out onto a sheet of waxed paper; spread into a 9x6-inch rectangle using a rubber spatula.
6. Sprinkle the cinnamon-sugar to within 1 inch from the edges.
7. Roll dough up jelly-roll style.
8. Roll in remaining cinnamon-sugar; wrap dough tightly in plastic wrap.
9. Refrigerate at least 4 hours.
10. Preheat oven to 350°F.
11. Slice dough 1/4-inch thick; place 2 inches apart onto parchment-lined cookie sheets.
12. Bake for 8 minutes or until golden on top.
13. Cool for 4 minutes on the cookie sheets, then remove to racks and cool completely.
Title: Apple Tart With Bourbon Whipped Cream
Ingredients:
- 1 frozen puff pastry
- 3 granny smith apples
- 1/3 granulated sugar
- 1 water
- 1 unsalted butter
- 2 heavy cream
- 2 confectioners' sugar
- 1 Bourbon
- 2
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. On a lightly floured surface, roll out pastry sheet (still folded) to an 8 inch by 14 inch rectangle. Trim edges with a sharp paring knife. Transfer to baking sheet, place in freezer.
3. Peel, core and slice apples ¼” thick, toss in bowl with sugar.
4. Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a ¾” border around the pastry (do not cut all the way through).
5. Place apples inside border, and dot with butter. Bake until puff pastry is golden and apples are tender, 30-35 minutes.
6. In microwave, heat jelly with 1T of water until melted. Brush apples with glaze.
7. Serve tart warm with Bourbon Whipped Cream: beat sugar, and bourbon until soft peaks form or 1 tablespoon whisk the cream, sugar, and bourbon until soft peaks form.
Title: Grandma's Raspberry Dessert
Ingredients:
- 1/2 marshmallows
- 1/2 milk
- 1 raspberries
- 1 graham crackers
- 1/2 sugar
- 15 butter
- 1/4
Instructions:
1. Roll crackers into fine crumbs. Add butter and sugar. Pat into a greased 8x8 pan.
2. Melt marshmallows in the upper part of a double boiler with milk. Or melt the marshmallows in the microwave and add the milk and mix well.
3. Transfer marshmallow mixture to another bowl, and stir frequently until it cools to room temperature. The marshmallows will want to separate from the milk- so stirring frequently is a must.
4. Whip the whipping cream until fluffy. Fold whipped cream into marshmallow mixture. Note: If the marshmallow mixture has not cooled to room temperature it will collapse the cream.
5. Pour cream/marshmallow mixture onto crust. Sprinkle top with raspberries. Sprinkle with nuts, if desired.
6. Chill until well set.
Title: Yummy Gluten-Free Black and White Fudge Cookies
Ingredients:
- 3 powdered sugar
- 1/3 salt
- 1/4 rice
- 1/4 soymilk
- 1 3/4 vanilla
- 1/3 margarine
- 1/2 rice
- 3/4 soymilk
- 1/4 sugar
- 1/2 margarine
- white chocolate chips
Instructions:
1. Crust.
2. Stir sugar, cocoa, salt, rice milk and vanilla until partially blended.
3. Place margarine on top of mixture and microwave - 2 minutes.
4. Stir until smooth texture results. Pour into a greased pan.
5. Allow the fudge harden in the fridge before pouring on the topping.(1 hour).
6. Topping.
7. Pour rice/soy milk and sugar in a pan over medium heat.
8. Bring to a bubble for seven minutes while stirring constantly.
9. Remove miture from the heat and add the margarine and white chocolate chips.
10. Stir the mixture until it's smooth and creamy.
11. Pour over hardened chocolate fudge “crust,” and place in refrigerator for a few hours.
Title: Spooky Spider Web Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 2/3 cocoa powder
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 3/4 granulated sugar
- 1/2 canola oil
- 1 1/4 water
- 1
Instructions:
1. CUPCAKES: In a bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
2. In a large mixing bowl, combine eggs, sugar, oil and water and blend well. Add dry ingredients, stirring until smooth.
3. Pour into 18-paper-lined muffin cups. Bake in preheated 350F oven for 25-30 minutes, or until a toothpick inserted in center comes out clean. Remove from pans and cool completely.
4. DECORATING: Frost each cupcake with frosting. Using decorating gels, pipe a spider web on each cupcake,. Place a spider ring into the center of each web (if using).
5. TIPS: undecorated cupcakes can be packaged and frozen for up to 1 month.
Title: Matcha Coconut Milk Jelly
Ingredients:
- 1 -2 marshmallows
- 2 cold water
- 2 hot water
- 4 milk
- 200 coconut milk
- 4 sugar
- 2
Instructions:
1. Mix Matcha with hot water in a bowl.
2. Stir with a whisk until completely dissolved.
3. Then gradually stir in hot milk.
4. Add sugar, melted marshmallow and coconut milk/paste to the Matcha mixture and stir until smooth and full incorporated.
5. Refrigerate for at least one-two hours. Before serving, powder the top of the soft jelly with Matcha powder.
Title: Chocolate Pound Cake
Ingredients:
- 1 1/2 butter
- 3 white sugar
- 5 eggs
- 2 vanilla essence
- 2 instant coffee
- 1/4 hot water
- 1 buttermilk
- 2 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1
Instructions:
1. Preheat the oven to 170 degrees C.
2. Grease and flour a 10 inch bundt pan.
3. In a mixing bowl, mix together the flour, cocoa powder, salt and baking powder.
4. Keep aside.
5. Now cream together the butter and sugar in a large bowl until light and fluffy.
6. Beat in the eggs, one at a time, until light and fluffy.
7. Stir in the essence.
8. Add in the flour mixture alternating with the dissolved coffee and buttermilk.
9. Pour the mixture into the greased pan.
10. Bake in a preheated oven for 50-60 minutes or until a wooden toothpick inserted into the centre of the cake comes out clean.
11. Allow it to cool in the pan for 20 minutes.
12. Turn out onto a wire rack.
13. Cool completely.
14. Slice and serve.
Title: Italian Buttercream Icing
Ingredients:
- 1/2 water
- 2 1/4 white sugar
- 12 unsalted butter
- 1 1/2 vanilla
- 1
Instructions:
1. Separate egg whites from yolks. Whip egg whites until stiff.
2. Bring sugar and water to a boil. Occasionally use a pastry brush and cold water to brush down any crystals that form on the side of the pan. Boil for seven minutes over medium heat.
3. Pour sugar mixture slowly into egg whites. Beat until bowl is cool to the touch - ten minutes or so. (You might want to place this bowl in another bowl with a little cold water in it to speed the cooling process a bit.).
4. Cut butter into 1" pieces, and add them slowly to the sugar/eggwhite mixture. The mixture gets more "soupy" as you add the butter, but this is OK.
5. Add vanilla when butter is mixed in well.
6. Beat until light and fluffy. It may look a little curdled, but keep beating, and it will become smooth.
7. This icing can be refrigerated for weeks, or even frozen for months. To get it back to be nice and creamy after being in the fridge or freezer, just mix it again, and it will return to its' creamy texture.
Title: Little Almond-Butter Cookies
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 3/4 flour
- 2 confectioners' sugar
Instructions:
1. Combine all ingredients except confectioners' sugar and mix with fingertips until dough forms a solid ball.
2. Divide dough in half and shape each half into a 1 1/4" log.
3. Wrap each in plastic wrap and chill until firm, about 1 hour.
4. Preheat oven to 350°.
5. Slice logs into very thin 1/8" thick cookies and bake on ungreased cookie sheet for 10-12 minutes or until very lightly browned.
6. Remove from cookie sheet immediately and cool on wire rack.
7. The cookies are very fragile so handle carefully.
8. Dust with powdered sugar and store in shallow, airtight container so there's not too much weight on the bottom cookies.
9. Cookies can be kept for at least two weeks.
Title: Rolled Sugar Cookies
Ingredients:
- 1/2 butter
- 2/3 brown sugar
- 1 egg
- 1 vanilla extract
- 1 2/3 flour
- 3/4 baking powder
- 1/4 salt
- 1 cinnamon
Instructions:
1. Preheat the oven to 400 degrees.
2. Combine the sugar, flour, baking powder, salt, and cinnamon.
3. Add in the egg, vanilla, and butter and mix until it forms dough.
4. Roll out dough on a floured surface.
5. Cut into shapes.
6. Bake for about 8 minutes.
7. Cool completely.
8. Optional: Make a glaze by combing powdered sugar, brown sugar, cinnamon, and a tiny bit of water.
Title: Tomato Soup Cake
Ingredients:
- 3/4 butter
- 1 baking powder
- 3 cinnamon
- 1/2 nutmeg
- 1 1/2 sugar
- 1 1/2 water
- 1/4 - 1/2 baking soda
- 1 flour
- 3 clove
- 1
Instructions:
1. Pre heat oven to 350F Grease and flour your pan.
2. Then you cream your Butter,sugar,cinnimon,nutmeg,cloves,baking soda and baking powder together.
3. Add your tomato soup and water mix those in with your other ingredents.
4. Add all your flour slowly.
5. Put in a 9x13 pan and Cook for 45mins.
Title: Striped Ginger Cookies
Ingredients:
- 0.5 flour
- 2 flour
- 0.5
- 2
Instructions:
1. Preheat oven to 375 degrees F. Have ready cookie sheets but do not grease them.
2. In a medium bowl, combine the sugar cookie dough and 2 tablespoons flour. Combine and stir till well-mixed. In another medium bowl, combine gingerbread cookie dough with the remaining 2 tablespoons flour. Combine and stir until well- mixed.
3. Shape both doughs into one-inch balls. To shape cookies, roll one ball of each dough into a 4-inch long rope. Lay ropes side by side. Then twist and roll the ropes together to make an 8-inch long rope. Cut each 8-inch rope into 6 pieces. Place pieces on ungreased cookie sheets. Repeat with remaining balls of dough.
4. Bake 6-8 minutes or until edges are set. Transfer cookies to wire racks and let cool completely.
5. To store: Layer cookies between sheets of waxed paper in airtight container. Cover. Store at room temperature for 3 days or freeze up to 3 months.
Title: Vanilla Souffles With Vanilla Creme Sauce
Ingredients:
- 3 granulated sugar
- 3 butter
- 3/4 margarine
- 6 all-purpose flour
- 4 half-and-half
- 2 granulated sugar
- 1 eggs
- 1 vanilla extract
- 2 powdered sugar
- 2 vanilla extract
- 8 sugar
- cornstarch
Instructions:
1. Coat the bottom and sides of 4 6-oz baking dishes with vegetable cooking spray; sprinkle with granulated sugar. Set aside.
2. Melt butter in a small saucepan over medium heat; add flour, stirring until smooth. Cook flour mixture, stirring constantly, 1 minute.
3. Add half and half, stirring constantly; stir in 4 tbsp sugar. Cook over medium heat, stirring constantly, until thickened. Remove from heat.
4. Beat egg yolks until thick and pale. Gradually stir half of the hot half-and-half mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat 2 minutes; stir in vanilla. Cool 15 to 20 minutes.
5. Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 2 tbsp sugar, beating until soft peaks form. Gradually fold egg whites into the egg yolk mixture. Spoon into prepared baking dishes.
6. Bake at 350 for 25 minutes or until puffed and set. Sprinkle with powdered sugar, and serve immediately with Vanilla Creme Sauce.
7. Vanilla Creme Sauce:.
8. Combine 1 tsp vanilla extract, 1 cup sugar, and 2 tsp cornstarch in a heavy saucepan; gradually stir in whipping cream. Cook stirring constantly, over low heat until sugar dissolves.
9. Beat 8 egg yolks until thick and pale; gradually stir about half of hot whipping cream mixture into yolks. Add to remaining hot mixture, stirring constantly.
10. Cook, stirring constantly, over medium heat until thickened. Pour through a wire-mesh strainer into a small bowl, discarding lumps. Cover and refrigerate up to 3 days. Serve with Vanilla Souffles, fresh fruit, or pound cake.
Title: Classic New Orleans Bread Pudding With a Bourbon Sauce
Ingredients:
- 1 unsalted butter
- 4 eggs
- 1 light-brown sugar
- 1/2 ground cinnamon
- 1/8 nutmeg
- 1 pure vanilla extract
- 1/4 Bourbon
- 2 half-and-half
- 8 bittersweet chocolate chips
- 1 of fresh mint
- 4 confectioners' sugar
- 1
- 2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.
3. Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the spiced cream. Garnish with a sprig of fresh mint and confectioners' sugar.
Title: Tres Leches Cake
Ingredients:
- 6 eggs
- 1 1/2 sugar
- 2 flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 1/2 milk
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 light corn syrup
- 1/2 heavy whipping cream
- 1 rum
- 3/4 vanilla extract
- 2
Instructions:
1. Cake:.
2. Preheat oven to 350 degrees F.
3. In a large mixing bowl, beat egg whites until foamed.
4. Gradually beat in sugar.
5. Add yolks and beat well until combined.
6. In another bowl, combine the flour, baking powder, baking soda and salt.
7. Add egg mixture to dry ingredients, mixing well.
8. Add milk and almond extract to mixed ingredients, mixing well.
9. Pour into a greased 13" x 9" baking pan.
10. Bake at 350 degrees F for 35-45 minutes, or until done.
11. Cool on wire rack.
12. Poke many holes all over cake with a fork.
13. Topping:.
14. In a large saucepan, combine condensed milk, whipping cream, corn syrup, evaporated milk, and rum.
15. Carefully bring to a boil, stirring constantly, for 2 minutes.
16. Remove from heat, and stir in vanilla.
17. Slowly pour over cake, letting the liquid absorb.
18. Cover and refrigerate.
19. Serve cold, with whipped cream and strawberries if desired.
Title: Cranberry Orange Bundt Cake
Ingredients:
- 1 granulated sugar
- 1/3 sour cream
- 1 eggs
- 1/2 cranberries
- 4 plain flour
- 1 1/2 pecans
- 1 orange zest
- 3/4
- 2
- 1/4
Instructions:
1. Preheat oven to 325 degrees. Spray bundt pan with cooking spray.
2. Combine cake mix, sugar,sour cream, and oil. Add eggs and mix on low speed for 1 minute. Increase mixer speed to medium-high and beat for 4 minutes, or until light and fluffy.
3. Toss cranberries with flour. Fold in cranberries, pecans, zest and orange oil (if using).
4. Pour into prepared pan, bake for 35 minutes, or until it tests done.
5. Cool the cake in the pan for 20 minutes, then turn on to rack.
Title: "Don't Knock It Until You Try It" Beet Cake!!
Ingredients:
- 4 eggs
- 2 sugar
- 1 flour
- 2 baking powder
- 2 baking soda
- 1 1/2 cinnamon
- 1 vanilla
- 2 beets
- 3 walnuts
- 1
Instructions:
1. Heat oven to 350 °, grease and flour 13x9 baking pan.
2. Beat eggs, sugar and oil until light and fluffy.
3. Sift together flour, baking powder, baking soda and cinnamon.
4. Add to egg mixture and mix well.
5. Add vanilla, beets and walnuts.
6. Beat for 1 minute on medium speed.
7. Pour into pan, bake for 45 minutes, or until a pick comes out clean.
Title: Toasted Almond Tiramisu (Lower in Fat Not in Flavor!)
Ingredients:
- 1 cold water
- 14 sugar-free instant vanilla pudding mix
- 1 1/2 low-fat cream cheese
- 8 water
- 1/2 Amaretto
- 8 ladyfingers
- 1/3
- 1
- 24
- 1/2
Instructions:
1. Combine first 5 ingredients in a blender and blend till mixed.
2. Gently fold in whipped topping.
3. Chill.
4. Combine water, and Amaretto. Split ladyfingers in half lengthwise.
5. Arrange 1/3 of the ladyfinger halves, flat sides down, in a trifle bowl or large glass bowl. Drizzle with 1/3 of Amaretto/water mixture. Spread one-third of pudding mixture evenly over ladyfingers; sprinkle with 1/3 toasted almonds. Repeat layers, ending with toasted almonds. Cover and chill for 8 hours.
6. Enjoy!
Title: Vampire Cookies
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1 egg
- 1/2 vanilla extract
- 1/8 all-purpose flour
- 1 1/2 salt
- 1/4
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. In a large bowl, cream together butter and sugar until light.
3. Beat in egg and extracts.
4. Add flour and salt to the bowl and mix them into the butter-sugar mixture at low speed until dough is just combined.
5. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
6. Divide dough in half and keep the portion you are not using in the refrigerator.
7. Roll dough out on a lightly floured surface until it is about 1/8-inch thick.
8. Use a cookie cutter to cut out 2-inch rounds.
9. Place rounds on a baking sheet, put a teaspoon of jam on each of them and cover with another round of dough. Press edges down lightly, pinching the edges onto the cookie sheet.
10. Use a toothpick and poke two small holes (like a vampire bite) in the top of each cookie.
11. Bake for 10-12 minutes, until cookies are set.
12. Cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
13. Dip a toothpick in some extra red jam and re-insert in the “bite” holes you made before baking to emphasize them, if not already red. Draw a blood trickle down from one of the bites with the jam, if desired.
14. Cookies are best the day they are made.