lumicero/recipes-ing2inst huggingface dataset:
Title: Fantastic Double Chocolate-Pecan Biscotti
Ingredients:
- 2 flour
- 1/2 baking soda
- 1 salt
- 1 butter
- 1/4 butter
- 2 sugar
- 1 1/4 eggs
- 2 pecans
- 1 1/2 confectioners' sugar
- 1
Instructions:
1. Set oven to 350 degrees.
2. Butter and flour a large baking/cookie sheet.
3. In a small bowl whisk together flour, cocoa powder, baking soda and salt.
4. In another large bowl with an electric mixer beat together 1/4 cup plus 2 tablespoons softened butter with 1-1/4 cups sugar until light and fluffy (about 5 minutes).
5. Add in eggs and beat until well combined.
6. Stir in flour mixture to form a stiff dough.
7. Stir in chopped pecans and mini chocolate chips; mix to combine.
8. Divide the dough in half or you can make 4 smaller logs for easier handing and cutting if desired).
9. On the greased baking sheet, shape into two slightly flattened logs (about 12-inches long and about 2-inches wide).
10. Sprinkle with confectioners sugar.
11. Bake logs for 35 minutes or until slightly firm to the touch.
12. Cool the logs on the baking sheet for 5 minutes, then remove logs to a cutting board.
13. Cut the logs diagonally into about 3/4-inch slices.
14. Place back on the baking sheet.
15. Return to oven and bake for about another 7-10 minutes (depending on how crisp you like them).
16. Cool on a rack.
Title: Shortcrust Pastry
Ingredients:
- 225 flour
- 50 butter
- 50 margarine
- 1 salt
Instructions:
1. Sieve flour and salt into mixing bowl.
2. Cut fat into small pieces, rub into flour with finger tips and thumbs until mixture looks like breadcrumbs.
3. Mix in as little cold water as possible using knife blade to form stiff dough.
4. Cover with clingwrap and let rest in fridge for 1/2 hour.
5. Flour pastry board lightly and turn pastry out onto it . Knead slightly.
6. Roll out with slightly floured rolling pin to apox 0.5 thickness, shape to dish.
Title: Easy Lemon Cookies
Ingredients:
- 1 eggs
- 2 lemon juice
- 1/3 powdered sugar
- 1
- 1/3
Instructions:
1. Preheat oven to 375°.
2. Pour cake mix into a bowl. Mix in eggs, oil, and lemon flavoring until blended.
3. Drop spoonfuls of dough into a small bowl with the powdered sugar in it. Roll them around until they are lightly covered and place them on an increased cookie sheet.
4. Bake for 6-9 minutes in the preheated oven. Bottoms should be light brown with the insides still chewy.
Title: The Easiest Apple Dumplings
Ingredients:
- 2 granny smith apples
- 1 butter
- 1/2 sugar
- 1 apple pie spice
- 1 cinnamon
- 1/2
Instructions:
1. Preheat oven to 350F.
2. Put butter, sugar,Apple Pie Spice, and apple juice concentrate into glass pyrex baking dish.
3. Microwave until all is melted.
4. Mix well.
5. Unroll each roll and place a slice of apple in each roll,starting with the largest end.
6. Place rolls in the baking dish.
7. (put extra apple slices along side the dumplings.) Spoon juice over top of dumplings.
8. Bake 20-25 minutes,until apples are tender.
9. Spoon sauce over dumplings occasionally as they bake.
10. Serve warm with vanilla ice cream or Cool Whip.
Title: Maple Nut Cake
Ingredients:
- 1/2 butter
- 1 white sugar
- 2 eggs
- 1 all-purpose flour
- 1 1/2 baking powder
- 2 salt
- 1/4 milk
- 1/2 walnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees F and grease an 8x8 inch square pan.
2. Cream the butter, add the sugar and continue creaming until light and fluffy.
3. Beat in the eggs one at a time.
4. Stir in the maple flavoring.
5. Combine the flour, baking powder, and salt.
6. Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour.
7. Stir in the walnuts and pour in the prepared pan.
8. Bake at 350 degrees F for 40-45 minutes or until an toothpick inserted in the center comes out clean.
9. Let cake cool completely, then frost with Maple Butter Frosting.
Title: Chocolate Cookies
Ingredients:
- 250 butter
- 200 dark chocolate
- 2 eggs
- 1 soft brown sugar
- 1 1/2 plain flour
- 1/2 white chocolate chips
- 250
Instructions:
1. Preheat oven to 200°C.
2. Line 2 - 3 oven trays with baking paper.
3. Melt butter and chocolate.
4. Pour into large mixing bowl.
5. Add eggs, sugar.
6. Stir til well combined.
7. Add sifted flour and cocoa.
8. Stir in choc bits.
9. Mix well.
10. Drop 2 tablespoon of mixture on trays spacing well apart.
11. continue until all the mixture is used.
12. Bake 10 minutes or until the top feels firm.
13. Cool on trays 2 minutes before transferring to racks.
Title: Walnut Cinnamon Balls - Jar Mix
Ingredients:
- 3/4 powdered sugar
- 3 flour
- 1 walnuts
- 1/4 salt
- 1 cinnamon
- 1 1/2 butter
- 1 vanilla
- 1/2 powdered sugar
Instructions:
1. *Mix instructions*.
2. In large bowl, combine all ingredients, stirring until thoroughly mixed.
3. Fill 1 quart jar with mixture, packing down as necessary to fit into jar.
4. Place lid on jar.
5. *Preparation Instructions to place on jar*.
6. Preheat oven to 325°F.
7. Place butter and vanilla in large bowl and beat on low speed.
8. Add jar contents, a little at a time, beating after each addition.
9. Roll dough into 1-inch balls and place on ungreased cookie sheet 2 inches apart.
10. Bake for 13- 15 minutes.
11. Cool for 1 minute and transfer to cooling rack.
12. Cool for additional 10 minutes and roll in powdered sugar to coat.
Title: Ciasteczka Z Orzechami (Polish Walnut Cookies)
Ingredients:
- 2/3 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 2 1/4 flour
- 1 baking powder
- 3/4 walnuts
Instructions:
1. Cream the butter with the sugar mixing well.
2. Add the egg and vanilla beat five minutes
3. Blend in the flour mixed with the baking powder combined with walnuts.
4. Divide dough in half and shape into 2 rolls wrapping each roll in wax paper.
5. Refrigerate overnight.
6. Slice 1/8 thick, bake on a buttered cookie sheet at 400 for 5 - 7 minutes or until nicely golden ( I bake at lower temperature - ovens do vary).
Title: Sesame Coconut Cookies
Ingredients:
- 1 unsalted butter
- 1 1/2 sugar
- 3 white flour
- 2 sweetened coconut
- 1 sesame seeds
- 1/2 pecans
Instructions:
1. Preheat oven to 300°F.
2. Line baking sheets with parchment paper.
3. In a bowl beat butter and sugar on medium speed with an electric mixer until light and fluffy, about 2 minutes.
4. Add flour 1/2 cup at a time, mixing on low speed until well combined.
5. With a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans.
6. Divide dough into thirds.
7. Roll into logs about 1 1/2-inches in diameter.
8. Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
9. Using a sharp knife, cut logs into 1/4-inch thick slices.
10. Transfer to prepared baking sheets, about 1 1/2 inches apart.
11. Bake until edges are golden, 20-30 minutes.
12. Transfer sheets to a wire rack to cool.
13. Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
Title: Pear Crisp
Ingredients:
- 1/4 dark brown sugar
- 1/4 light brown sugar
- 2 crystallized ginger
- 1/4 fresh lemon juice
- 1/4 nutmeg
- 5 all-purpose flour
- 1/3 pears
- 1/4 all-purpose flour
- 3/4 sugar
- 6 ground walnuts
- salted butter
Instructions:
1. Preheat oven to 375°; grease a 9-inch square pan or 9-inch deep dish glass pie plate.
2. Pear Mixture: in a large bowl, combine the brown sugar, ginger, lemon juice, nutmeg, and flour.
3. Add in the pears and toss them gently in the mixture.
4. Spoon the pear mixture into the prepared pan and set aside.
5. Crumb Topping: in a small bowl, combine the flour, sugar, walnuts, and butter; blend until mixture is crumbly.
6. Top fruit evenly with the crumb mixture; place the pan on a cookie sheet to catch any drippings.
7. Bake for 1 hour or until the crumb topping starts to brown and the fruit is bubbly.
Title: Amrati Recipe
Ingredients:
- 2 self raising flour
- 1/2 baking powder
- 1 yogurt
- 1 sugar
- 1 water
- 2 saffron strands
- 3 cardamom powder
- 1/4 rose water
- 2
Instructions:
1. Sift flour and baking powder 3-4 times through sieve.
2. In a separate bowl, mix food color, saffron and yogurt.
3. Now mix yogurt mixture into sifted flour and baking powder. Use warm water (if need). Put aside this batter for 1-2 hours.
4. Place a pan with 2 cup water, rose water and sugar on the stove. Cook it till sugar melts and it changes to sticky golden syrup. Turn off stove and add cardamom powder/essence and stir it for a few minutes.
5. In another pan, heat oil for wok frying.
6. Pour batter in a ketchup dispenser.
7. Squeeze batter from dispenser over the heated oil in coiled circles. Do this randomly to make a thick coil. Fry till light golden.
8. Remove it from oil and put it directly into the golden syrup.
9. Soak it into the syrup for approximately 5 minutes then remove and place it in a dry serving dish.
Title: Pineapple Orange Cupcakes 2008
Ingredients:
- 6 butter
- 1 soft brown sugar
- 1 egg
- 1/2 crushed pineapple
- 2 vanilla
- 1 orange zest
- 1 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4 baking soda
- 1/2 pecans
- 1/4 butter
- 2 powdered sugar
- 1/2 orange zest
- 2 -4
Instructions:
1. Cream well the butter and brown sugar, add in the egg, pineapple and vanilla.
2. Combine zest with dry ingredients and combine until a light fluffy batter.
3. Place into lined muffin cupcake tins and bake until tester comes away with just a few moist crumbs attached.
4. Baking at 350 degrees for about 20 to 25 minutes.
5. Place on wire rack, then remove five minutes later onto rack, let cool completely.
6. Combine frosting ingredients adding just enough orange juice to make a spreadable frosting, to your liking.
7. Frost cooled cupcakes and serve.
Title: Apricot Cranberry Bread Pudding
Ingredients:
- 1/4 dried cranberries
- 3 milk
- 1 1/2 granulated sugar
- 8 eggs
- 3 vanilla
- 1 salt
- 1
- 1/3
- 2
- 1/2
- 1
Instructions:
1. Combine apricots, cranberries and liqueur in small bowl; let stand for 15 minutes.
2. Scatter half of apricot mixture with liqueur, on bottom on greased shallow 12 cup capacity ovenproof dish.
3. Spread one side of each piece of bread with apricot jam; arrange bread, jam side up, in dish slightly overlapping.
4. Scatter remaining apricot mixture over bread.
5. Whisk remaining 6 ingredients together in medium sized bowl; pour over bread; let stand for 10 minutes.
6. Cover with foil.
7. Place dish in roaster; pour enough boiling water to come halfway up side of dish.
8. Bake in 325° F oven for 1 1/4 hours; remove foil and bake for a further 15 minutes until custard is just set.
9. Carefully remove dish from roaster; let stand for 15 minutes before serving.
10. Serve warm or cold.
11. Serves 4 to 6.
Title: Red Velvet Madeleines
Ingredients:
- 3/4 granulated sugar
- 3 eggs
- 2 vanilla extract
- 1 butter
- 3/4 cake flour
- 2 baking powder
- 1 1/3 salt
- 2 powdered sugar
- 1/2
- 1/4
Instructions:
1. Heat oven to 400 degrees.
2. Lightly grease 2 shiny madeleine pans.
3. Beat the sugar, eggs, egg yolks and vanilla extract with an electric mixer for 5 minutes on medium-high, or until mixture looks thick and pale.
4. Add melted butter and red food coloring, and beat until blended.
5. In a separate bowl, sift together the cake flour, cocoa powder, baking powder and salt.
6. Fold dry ingredients into the egg mixture.
7. Fill each cup of the madeleine pans about 3/4 full (about 1 tablespoon per madeleine).
8. Bake for 8-10 minutes, or when madeleines spring back when lightly touched.
9. Immediately remove from pans and cool on wire racks.
10. Cool completely, about 20 minutes.
11. Dust with powdered sugar just before serving (optional).
Title: Good Old Bread Pudding
Ingredients:
- 1 1/2 margarine
- 2 sugar
- 3/4 salt
- 1/2 milk
- 3 egg
- 1 vanilla
- 1 1/2 nutmeg
- 1 butter
- 6 margarine
- 3 powdered sugar
- 2 milk
- 3/4 vanilla
- coconut
- pecans
Instructions:
1. Spray a 9" square (or whatever you have) baking pan with cooking spray.
2. Preheat oven to 350.
3. Scald the milk in a large saucepan.
4. Add the torn pieces of bread, and let stand a few minutes until bread is soft.
5. Stir in remaining ingredients until well combined.
6. Pour into baking dish and bake about 1 hour, or until knife inserted in the middle comes out clean.
7. Serve warm (preferred) or cold with hard sauce.
8. To make Hard Sauce: Cream the butter, adding the sugar a little bit at a time.
9. Stir in the cream and vanilla.
10. If using nuts or coconut, add at this time.
11. Serve on top of warm pudding.
Title: Spice Cookies with Pumpkin Dip
Ingredients:
- 1 1/2 butter
- 2 sugar
- 2 eggs
- 1/2 molasses
- 4 flour
- 4 baking soda
- 3 pumpkin pie spice
- 1 salt
- 8 sugar
- 1 cream cheese
- 2 pumpkin pie filling
- 1 powdered sugar
- 1/2 cinnamon
- ground ginger
Instructions:
1. In a large mixing bowl cream butter,sugar.
2. Add eggs one at a time, beating well.
3. Add molasses mix well.
4. Combine flour,soda,pumpkin spice and salt.
5. Add to creamed mixture and mix well.
6. Chill overnight.
7. Shape into 1/2 in.
8. balls, roll in sugar.
9. Place on ungreased baking sheet.
10. Bake 375 for 6 minutes or till edges are brown.
11. FOR DIP:Beat cream cheese till smooth,add pumpkin mix beat well,add sugar and spices beat untill smooth.
12. store leftover dip in the refrigerator.
13. Makes 3 cups dip.
Title: The Best Chocolate Brownies Ever!!
Ingredients:
- 3 eggs
- 9 demerara sugar
- 12 dark chocolate
- 9 unsalted butter
- 3 1/2 plain flour
- 1 baking powder
Instructions:
1. Whisk eggs until double in size and add the sugar gradually.
2. Meanwhile melt the chocolate and butter over baine marie.
3. Once melted together gradually add the egg and sugar mix.
4. Mix baking powder in with flour and sift.
5. Then fold this into the mix.
6. Grease a baking tray and pour in mix.
7. Cook for 25 minutes at 175 decrees celsius.
Title: Easy Fruit Cobbler
Ingredients:
- 2 butter
- 2 flour
- 1 1/4 baking powder
- 1 sugar
- 1 milk
- 1
Instructions:
1. Melt butter in 8x8 baking dish.
2. Add fruit to dish.
3. Combine flour, baking powder, sugar and milk.
4. Pour over fruit.
5. Bake at 325° for 30 minutes.
6. May be served warm or cold.
Title: Bread Pudding with Apples
Ingredients:
- 2 golden delicious apples
- 1 jonagold apples
- 6 butter
- 4 eggs
- 2 sugar
- 1/2 vanilla extract
- 1 milk
- 1 golden raisin
- 1
- 1/2
Instructions:
1. Peel, core and dice apples.
2. Lightly saute in butter and put on the side.
3. Cut croissants into bite size pieces.
4. Toss with apples and raisins.
5. Place in greased 2 1/2 qt.
6. deep round cassarole dish.
7. Mix eggs, yolks, sugar and vanilla together.
8. Add cream and milk.
9. Pour over croissant/apple mixture and refrigerate for one hour.
10. Push mixture down once or twice while in refrigerator to allow croissants to absorb egg and cream mixture.
11. Heat oven to 350 degrees.
12. Cover dish with foil and bake in shallow hot water bath for 45 minutes.
13. Remove foil and bake another 15 minutes.
14. Center should be set and top lightly browned and puffy before removing from the oven.
15. Serve warm or cold.
Title: Butter Frosting (With Variations)
Ingredients:
- 1/3 butter
- 4 1/2 powdered sugar
- 1/4 milk
- 1 1/2 vanilla extract
- milk
Instructions:
1. In a large mixing bowl beat butter until fluffy.
2. Gradually add 2 cups of the powdered sugar, beating well.
3. Slowly beat in 1/4 cup milk and the vanilla extract.
4. Gradually add remaining powdered sugar beating until combined.
5. If necessary, beat in a little additional milk to make frosting that is easy to spread.
6. Tint with food coloring as desired, or use as a base for any of the variations.
7. Transfer unused frosting to a storage container and chill for up to one week.
8. Peanut Butter Crunch: Substitute creamy peanut butter for the butter. Sprinkle chopped candy-coated peanut butter pieces or chopped peanuts over frosting.
9. Maraschino Cherry: Substitute 3 Tablespoons maraschino juice for the milk, add 1/3 cup chopped maraschino cherries with the cherry juice.
10. Vanilla Polka Dot: Stir 2 to 3 Tablespoons candy sprinkles in the Butter Frosting before serving.
11. Mini Mint Chip: Add 1/4 teaspoon mint extract and a few drops of green food coloring with the milk. Stir in 1/3 cup miniature semi-sweet chocolate pieces before using.
12. Chocolate Butter Frosting: Reduce powdered sugar to 4 cups and add 1/2 cup unsweetened cocoa powder along with the first 2 cups powdered sugar. If desired, top with chocolate curls.
Title: Fruit Cobbler
Ingredients:
- 1 Bisquick
- 4 biscuit mix
- 1/2 sugar
- 1 water
Instructions:
1. If you want to make your own pie filling. Mix in 1 Tbs. cornstarch and 1/8 t. cinnamon in a sauce pan. From a 16 oz can of fruit (peaches, pears, apricots, cherries) stir in a little of the fruit liquid until smooth. Stir in remaining fruit and liquid. Cook over low heat stirring occasionally, until thickened, about 4 minuets. Freeze in a zippy.
2. Mix together the Bisquick and 3 Tbs (not all 4) of sugar. Send in a zippy bag. With pie filling.
3. To Serve: Preheat oven to 400°F Mix Bisquick with water, amount given is an estimate, pour in just enough to make drop biscuits. Open the pie filling and pour into a 1-quart casserole dish. Drop the biscuit mix around the edges, sealing them up from overflowing. Leave an opening in the middle with no biscuits on it so that the extra heat can escape the bottom. Sprinkle about 1 Tbs. of sugar on the biscuit mix. Bake until top is lightly browned, about 30 minutes.
Title: Delightful Fruit Salad
Ingredients:
- 1 sugar
- 2 all-purpose flour
- 1/2 salt
- 1 3/4 eggs
- 2 lemon juice
- 1 acini di pepe pasta
- 1 mandarin oranges
- 3 pineapple chunks
- 2 crushed pineapple
- 1 miniature marshmallow
- 1 flaked coconut
- 1
Instructions:
1. In a small saucepan, combine the sugar, flour and salt. Gradually stir in pineapple juice. Bring to a boil, stirring constantly. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice.
2. Transfer to a bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper; refrigerate until cooled.
3. Cook pasta according to package directions; drain and rinse in cold water. Place in a very large bowl; stir in the oranges, pineapple, marshmallows, coconut and dressing. Fold in whipped topping. Cover and refrigerate until chilled.
Title: Faun Maple Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 baking soda
- 1 ginger
- 1 salt
- 1 maple syrup
- 1 brown sugar
- 1 egg
- 3/4 unsalted butter
- 1 vanilla extract
- 2 oats
- 1 raisins
- 1
Instructions:
1. Combine flour, baking soda, salt and ginger in medium mixing bowl, set aside.
2. In large mixing bowl, mix butter, syrup, brown sugar and extract.
3. With mixer on low speed, add egg, incorporate thoroughly.
4. Slowly add flour mixture until combined.
5. By hand, mix in oats, raisins and chocolate chips.
6. Drop by teaspoonfull onto ungreased baking sheet.
7. Bake at 275 for 20 minutes, rotating sheet halfway through.
8. Flip cookies upside down on wax paper or put on rack to cool.
9. Note - low temperature/long cooking time is due to the syrup; it caramelizes and burns faster than dough cooks - BE PATIENT!
Title: Gluten-Free Pie Crust
Ingredients:
- 1 1/4 butter
- 1/3 sugar
- 3
Instructions:
1. Preheat oven to 350 degrees F.
2. Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed and push into an 8" round pie pan.
3. Bake for 10 min or until slightly browned on edges (be careful as there is a fine line between baked and burnt).
Title: Fruit Cocktail Cake
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1 baking powder
- 1/4 salt
- 1 egg
- 2 vanilla extract
- 1 brown sugar
- 1 butter
- 1/4 walnuts
- 1/2 pecans
Instructions:
1. Preheat the oven to 350 degrees F.
2. Sift the first four ingredients into a large bowl.
3. Add the egg, fruit cocktail, and vanilla and mix well.
4. Pour into an 8 x 12-inch buttered and floured cake pan.
5. Mix the brown sugar, butter and walnuts together, then sprinkle over the top of the cake batter.
6. Bake until the cake starts to pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
7. Cool.
8. Serve from the pan.
Title: Lemon Pound Cake
Ingredients:
- 2 1/2 Bisquick reduced-fat baking mix
- 2 cornstarch
- 2 lemon peel
- 4 lemon low fat yogurt
- 1 butter
- 6 margarine
- 2 eggs
- 2 fresh lemon juice
- 2 2% low-fat milk
- 1 vanilla
- 1/2
Instructions:
1. Combine baking mix, Equal®, cornstarch and lemon peel.
2. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
3. Spoon mixture into well sprayed 9 or 12 cup Bundt® pan or 9 x 5-inch loaf pan.
4. Bake in preheated 350˚ oven 40 to 45 minutes or until wooden pick inserted near center comes out clean.
5. Let cake cool in pan 5 minutes.
6. Remove from pan and cool completely on wire rack.
Title: Rocky Road Brownies
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 baking soda
- 1/4 salt
- 1 butter
- 1 water
- 1/3 eggs
- 2 buttermilk
- 1/2 vanilla
- 1 1/2 miniature marshmallows
- 1 1/2 butter
- 3
- 1
- 1/4
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Line a 13x9x2 inch baking pan with foil, leaving about 1 inch of foil extending over the ends of pan; grease foil; set aside.
3. In a large bowl stir together flour, sugar, baking soda and 1/4 tsp salt; set aside.
4. In a 2 qt saucepan combine butter, water, and the cocoa; bring to boil, stirring constantly. Add to flour mixture; beat with electric mixer on medium speed.
5. Add eggs, buttermilk, and vanilla; beat for one minute.
6. Stir in 1 cup of the chopped nuts. Pour into lined baking pan.
7. Bake in preheated oven about 40 minutes or until a toothpick inserted in the center comes out clean.
8. Sprinkle remaining chopped nuts and marshmallows over hot brownies.
9. Top with chocolate drizzle (directions for drizzle below).
10. Cool in pan on wire rack; remove brownies from pan using foil to lift; place on cutting board; cut into bars.
11. Chocolate Drizzle.
12. In medium saucepan combine 1 cup semisweet chocolate pieces, 1/4 cup whipping cream and 2 tbs butter. heat and stir over medium-low heat until smooth.
Title: Peanut Butter Cookies
Ingredients:
- 12 unsalted butter
- 1 sugar
- 1 1/4 peanut butter
- 1 egg
- 1/2 vanilla
- 1 1/2 all-purpose flour
- 1/2 baking soda
Instructions:
1. Preheat the oven to 350°F Line 2 baking sheets with parchment paper.
2. In a large mixing bowl, cream the butter with the sugar. Beat in the peanut butter, egg and vanilla.
3. Sift together the flour and baking soda. Add to the cookie dough and mix well.
4. Roll the dough into golf ball-sized balls. Place them about 2-inches apart on the prepared baking sheets. Place another sheet of parchment paper on top and press lightly to flatten the cookies. Remove the top sheet of parchment paper.
5. Bake the cookies for 10-15 minutes, or until the edges begin to brown. Carefully remove and let cool on a wire rack.
Title: Besan Ka Halwa
Ingredients:
- 1 ghee
- 1 1/2 besan
- 100 cashew nuts
- 50 milk
- 1 sugar
- 9 cardamom powder
- 1 water
- 1
Instructions:
1. Grind the Cashew Nut & Almonds till it become powder.
2. Add Cardamom Powder in water and boil it till it remains 2 tablespoon.
3. Melt the ghee in a heavy based pan.
4. Add besan and keep on stirring it till the besan turns a bit darker or golden brown.
5. Add Cashew Nut & Almonds powder in it and keep stirring till it mixed with besan.
6. Add Sugar, Milk and Cardamom Water and keep stirring till they mix well.
7. Keep stirring until it becomes dry and bit darker.
8. Add chopped almonds to garnishing.
9. Server Hot.