lumicero/recipes-ing2inst huggingface dataset:
Title: Veronica's Lemon Buttercream Frosting
Ingredients:
- 1 1/4 butter
- 2 margarine
- 3 lemons, rind of
- 3 lemon juice
- powdered sugar
Instructions:
1. Beat butter, lemon peel and lemon juice in medium bowl on medium speed until smooth.
2. Gradually beat in powdered sugar.
3. Beat 2 to 3 minutes longer or until light and fluffy.
4. Note: This frosting is very lemony.
5. However, when eaten the next day, it isn't as lemony and still very good.
6. Will cover a 9 x 13 cake or bunt cake.
Title: Quick, Rich Bundt Cake
Ingredients:
- 1 eggs
- 1 butter
- 4 brown sugar
- 1
- 1/2
- 3
Instructions:
1. Preheat oven to 350 f. Grease one bundt pan (or similar sized pan).
2. Melt butter. Mix cake mix, butter, can of frosting, and eggs. Pour batter into greased pan.
3. Bake for 30-40 minutes or knife inserted into center comes out clean (a few crumbs will cling to the knife--the cake is very moist).
4. Let cool. Remove (gently!) from pan--invert pan slowly over a plate.
5. Meanwhile, heat cream and sugar until boiling, stirring to dissolve sugar. Remove from heat and let cool briefly. Drizzle over cooled cake.
Title: White Chocolate Bundt Cake (Scratch)
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4 baking soda
- 8 butter
- 1 granulated sugar
- 2 granulated sugar
- 2 eggs
- 5 vanilla extract
- 2 sour cream
- 1/2
- 1
- 4
- 1/2
- 4
Instructions:
1. Preheat oven to 350°F Grease a 10-inch Bundt pan and sprinkle 2 tablespoons of the sugar in the Bundt pan.
2. In medium bowl, combine flour, baking powder, salt and baking soda; set aside.
3. Chop four squares of the white chocolate and melt the other 4. Set aside.
4. In a mixing bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate. Add flour mixture to the creamed mixture alternately with the sour cream. Beat just until combined.
5. Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
6. Bake for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.
7. Let cake cool in pan for 15 minutes then remove from pan and allow to cool on a wire rack completely.
8. For White Chocolate Ganache: In a glass bowl covered with plastic wrap, heat white chocolate with cream on high (100 percent power) in microwave oven in 30-second intervals, stirring after each interval, until smooth. Let cook for about 10 minutes.
9. Place cooled cake on a serving dish and frost with white chocolate ganache. Drizzle over with melted semisweet chocolate.
Title: Luscious Raw and Cooked Fruit Compote
Ingredients:
- 4 berries
- 1/2 - 1 sugar
- water
Instructions:
1. Place 1/2 of fruit in medium pot.
2. Add scsnt 1/2 cup water.
3. Cover and heat till fruit releases juices.
4. Remove lid and add sugar.
5. Bring to boil, simmer several minutes till sugar has dissolved and fruit is broken down.
6. Pour into bowl and cool 10 minutes.
7. Add remaining raw fruit and serve at room temperature.
8. Store leftovers in fridge.
Title: Orange Flan (Flan De Naranja)
Ingredients:
- 1/2 sugar
- 1/2 half-and-half
- 2 orange, zest of
- 1/2 lemon, zest of
- 1/2 custard
- 1/2 eggs
- 3 custard
- 1/4
Instructions:
1. Gather Required Utensils/Equipment.
2. 1 long-handled wooden spoon.
3. 6 ramekins or one large baking dish.
4. 1 large 9” x 13” baking dish (for water bath).
5. 2 medium size mixing bowls.
6. 1 heavy saucepan.
7. 1 heavy skillet or saucepan.
8. 1 strainer or sieve and cheesecloth.
9. Put a saucepan over medium heat for 30 seconds. Add 1/2 cup sugar and 1/2 cup orange juice.
10. With the wooden spoon, keep stirring sugar and juice mixture constantly in pan until sauce is reduced and thickened. It should be a rich medium brown color (caramelized). This will take 15-20 minutes or so on medium to low heat.
11. Remove from heat and quickly spoon caramelized sugar sauce into each of the 6 ramekins or large dish. (If you wait, sugar will cool and harden.) Set aside.
12. Grate peel of half of a large orange and half of a lemon into a mixing bowl.
13. Pour about 1/2-inch of warm water into a 9” x 13” baking dish for boiling water bath if using ramekins. If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary to cover 3/4 or the height of the dish.
14. Add 1/2 cup orange juice, the half-and-half and citrus zest to a heavy-bottomed saucepan and stir. Scald 2 cups of half-and-half in the saucepan and remove from heat. Keep a close eye on the pan, so the cream does not boil over.
15. Meanwhile in a medium mixing bowl, beat slightly 3 eggs. Mix in 1/4 cup sugar.
16. Stirring constantly, gradually add hot cream to egg yolk mixture. Stir until the sugar is dissolved. Pour the mixture slowly into another mixing bowl, straining it using the cheesecloth to line the strainer. This should catch all the citrus zest. Discard cheesecloth.
17. Ladle mixture into ramekins.
18. Place each of the ramekins in the baking dish with water. If water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water inches Bake uncovered in water bath at 325 degrees for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.
19. Note: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 5 minutes or so.
20. Cool and Refrigerate.
21. Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill flan thoroughly in refrigerator - at least 1 hour.
22. When ready to serve, un-mold by running a knife around the inside edge of baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the place, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate and the sauce will surround it.
23. Garnish with orange peel or a slice of orange, if desired.
Title: Pavlova With Wattleseed
Ingredients:
- 7 lemon juice
- 5 cornflour
- 15 caster sugar
- 300 mixed spice
- 300
- 30
- 120
- 1
Instructions:
1. Add the Wattleseed extract to the cream and whip this to stiff peaks; this can and is best done the day before to allow the full flavour to develop; taste and add more extract if you want a stronger flavour.
2. In another bowl whip the egg whites to soft peaks; add the sugar and lemon juice slowly until stiff peaks form. Line a baking tray with baking paper to cover an area the width of the baking paper and 1¼ times the length. Read the pavlova mix over the baking paper in a rectangular shape to a depth of 2cm.
3. Bake at 150°C for 10 to 15 minutes or until firm and nearly touch dry but not browned; it should look like soft meringue at this stage. Remove from the oven and slide it off the tray to stop it cooking on; sprinkle the top with the crumbed breakfast cereal evenly coating the surface.
4. Flip the meringue over, seasoned side down, onto a clean tea towel and remove the baking paper carefully; if it sticks, place a wet towel which has been heated in a microwave (or soaked with really hot water) on to the baking paper for 30 seconds; try peeling the paper away again and it should come away cleanly. Spread the wattleseed cream evenly over the meringue to a thickness of around 1cm or ½ an inch. Roll up the pavlova using the long edge of the towel; cut the ends on an angle. Before removing the towel completely, lift the pavlova onto a platter and roll the pavlova off the towel.
5. Serve with a sour fruit coulis, for example, a berry jam mixed with enough lemon juice to taste tart and to pour like a thick sauce. I’d add a pinch of fruit spice to this sauce as well to enhance the fruitiness.
Title: Canadian Maple Walnut Layer Cake With Fudge Frosting
Ingredients:
- 6 butter
- 6 soft brown sugar
- 8 self raising flour
- 3 eggs
- 1 baking powder
- 3 walnuts
- 2 milk
- 2 maple syrup
- 3 butter
- 4 soft brown sugar
- 2 maple syrup
- 1 milk
- 1 icing sugar
- 1 -2 walnuts
- 8 walnuts
Instructions:
1. You will need two 8" (20cms) cake tins; greased and lined with baking paper. Pre-heat oven to 160C/325F/Gas 3.
2. Beat the butter and sugar together until light, fluffy and pale golden brown - this is essential to make the mixture light and aids the cake to rise. It can take up to 15 minutes by hand or 5 to 10 minutes by hand-held mixer!
3. Add the baking powder to the flour, and the milk and maple syrup to the beaten eggs.
4. Gently fold in a large spoon of flour, followed by a spoon of egg mixture - mix gently but thoroughly between each addition of flour and egg mixture. Continue to add, fold and mix until the flour and the egg mixture is finished. If the mixture is a little stiff, add some more milk.
5. Add the chopped walnuts and gently mix through the cake mixture evenly. You should have a fairly stiff consistency that drops easily.
6. Put the cake mixture equally in to the prepared cake tins, smoothing slightly on top, with a slight indent in the middle, then bake for between 25 and 35 minutes in a pre-heated oven. Different ovens vary; these cakes normally take 30 minutes to bake in my oven. (They are cooked when they are well-risen, golden brown and when a wooden skewer comes out clean after being inserted into the middle of the cake.).
7. Allow them to cook in the tins for 5 minutes, before carefully taking them out of the tins and allowing them to cool completely on a wire cooling tray/rack.
8. While the cakes are cooling, make the fudge frosting/icing. Place all of the ingredients, except the icing sugar, into a saucepan and gently them all together until the sugar is dissolved. Allow to cool slightly and then add the icing sugar, beating to a smooth and glossy finish.
9. Place one of the cakes on to a serving plate or tray, if you wish, you can cut each cake in half to make a multi layer cake. Spread some of the frosting/icing on top of the cake and scatter some chopped walnuts over the top if using. Place the other cake on top and pour the remaining fudge frosting/icing over the top of the cake, allowing it to drizzle down the sides. Decorate the top of the cake with walnut halves.
10. Serve cut into slices - this cake makes about 8 to 10 slices. Preparation time includes the time to make the fudge frosting/icing.
Title: Joy of Cooking Chocolate Sauce
Ingredients:
- 1/2 half-and-half cream
- 1 unsalted butter
- 2 granulated sugar
- 4 pure vanilla extract
- 1/2
- 1
Instructions:
1. Place the chopped chocolate in a medium bowl. In a small saucepan, bring the half and half, butter, and sugar to a boil, stirring constantly. Pour the heated mixture over the chocolate.
2. Let stand for 1-2 minutes, then stir until the chocolate is completely smooth. Add the vanilla, espresso powder and liqueur (if using), and stir to combine. Serve warm. If serving cool, sauce can be thinned with water--one teaspoon at a time. Cover and refrigerate for up to 2 weeks. Reheat over a low heat or in the microwave.
Title: Chocolate Chip Cookie Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1 salt
- 1 light brown sugar
- 1/2 unsalted butter
- 1 vanilla
- 1 egg
- 3/4
Instructions:
1. In a bowl, mix together flour, baking powder and salt.
2. In a large bowl, using an electric mixer, beat together brown sugar and butter until well combined. Add vanilla, beating well.
3. Add egg, beating well.
4. Add flour mixture and beat until just combined.
5. Stir in chocolate chips.
6. Scoop batter into prepared pan.
7. Bake in preheated oven of 350F 18 to 23 minutes or until cupcakes are puffed and golden.
8. Let cool in pan on rack for 15 minutes or until cooled completely (so they don't crumble when removed).
9. Remove from pan.
Title: Okinawa Sweetened Taro Roots
Ingredients:
- 500 salt
- 1 water
- 1 sugar
- 1/4 mirin
- 2 butter
- 2 toasted sesame seeds
- 1/2
Instructions:
1. Wash and peel the baby taro roots then slice into 2-3 centimeter cubes.
2. Put the cubed taro roots in a pan then add a cup of water and a pinch of salt. Bring to a boil then cover and reduce the heat to low. Cook for about 15 minutes or until the taro roots are soft.
3. In a small bowl, combine the sugar, awamori and mirin then mix well until the sugar is dissolved.
4. After 15 minutes, strain the taro roots then put it in a bowl. While the taro roots are still hot, add half a tablespoon of butter then pour the sugar mixture. Mix well until the butter has melted.
5. Put the sweetened taro roots back in the pan then turn the heat on to high. Cook uncovered while stirring occasionally until the liquid evaporates.
6. Remove the sweetened taro roots from pan then put on a serving plate. Sprinkle with some toasted sesame seeds before serving.
Title: Chocolate Banana Tofu Mousse/Dessert
Ingredients:
- 1 silken tofu
- 1 bananas
- 2 vanilla extract
- 1 light brown sugar
- 2 -3 salt
- 1/4 raspberry vinegar
- 1
Instructions:
1. Melt chocolate chips in a double boiler or in microwave.
2. Place tofu and 1/4 of banana chunks in blender or food processor and puree.
3. Add remaining banana in small batches and process until smooth.
4. Add vanilla, brown sugar, salt and vinegar and blend.
5. Add melted chocolate chips (will be warm), pureeing until smooth and uniform texture.
6. Adjust brown sugar to taste.
7. Transfer to container and cover.
8. Chill at least 2 hours prior to serving.
Title: Creamy Banana Pudding
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 cold water
- 1 instant vanilla pudding
- 2 bananas
- 36 lemon juice
- 3
Instructions:
1. In a large mixing bowl, combine condensed milk and water. Add pudding mix, beat until well blended. Chill 5 minutes.
2. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
3. Top with 1/3 each of vanilla wafers, banasa and pudding mixture. Repeat layering twice, ending with pudding mixture. Chill before serving.
Title: Pumpkin Creme Caramel
Ingredients:
- 1 1/3 sugar
- 6 eggs
- 1 1/2 canned pumpkin
- 1 1/3 evaporated milk
- 1/2 sugar
- 2 pumpkin pie spice
- 2 vanilla
- 2 candied ginger
- 1/2
Instructions:
1. Preheat oven to 325 degree F.
2. To caramelize sugar, melt the 1-1/3 cups sugar in a heavy large skillet over medium-high heat, shaking the skillet occasionally.
3. When the sugar starts to melt, reduce heat to low.
4. Cook, stirring frequently with a wooden spoon, until sugar is golden brown. Remove skillet from heat; immediately pour the caramelized sugar into eight ungreased 6-ounce custard cups.
5. Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups.
6. Place cups in two 2-quart square baking dishes.
7. Stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, pumpkin pie spice, orange peel, and vanilla in a large mixing bowl.
8. Pour the pumpkin mixture over caramelized sugar in cups.
9. Place the baking pans with the dishes on the oven rack.
10. Pour boiling water into the baking dishes around cups to a depth of 1 inch.
11. Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean.
12. Remove cups from water.
13. Cool slightly on wire rack.
14. Cover and chill for 4 to 24 hours.
15. To serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air.
16. Invert a dessert plate over each custard, turn cup and plate over together. Scrape the caramelized sugar that remains in cup onto the custard.
17. If desired, garnish with candied nuts or candied ginger, 1 tablespoon on each custard.
Title: Bread Pudding (Best Ever)
Ingredients:
- 6 white sugar
- 1/2 eggs
- 4 baking powder
- 4 vanilla flavoring
- 2 milk
- 3 butter
- 1/4 nutmeg
- 1/2 raisins
- 1/2 cinnamon
- 1 butter
- 1 brown sugar
- cinnamon
- pecans
- pecan halves
Instructions:
1. Heat oven to 350.
2. Cube rolls into 1 inch pieces.
3. In a saucepan, heat milk, butter, but don't allow to boil.
4. When cooled, add vanilla, beaten eggs, sugar and baking powder.
5. Blend until smooth.
6. Spray 9X13 baking dish with Pam, layer the bread cubes and pour the liquid all over, making sure the bread is well saturated.
7. Sprinkle brown sugar topping all over the bread and cover with pecans.
8. If you prefer, sprinkle top with cinnamon and raisins.
9. Bake for about 30 to 35 minutes, until top is brown and looks crusty.
10. Serve warm with cream.
Title: Red Velvet Cake
Ingredients:
- 1/2 eggs
- 2 sugar
- 1 1/2 buttermilk
- 3 flour
- 3 salt
- 1 vanilla
- 2 1/4 white vinegar
- 1 baking soda
- 1 butter
- 1 powdered sugar
- 1 flour
- 1/2 milk
- 1 vanilla
- 6
- 3
- 2/3
- 1
Instructions:
1. Pre-heat oven to 350 degrees.
2. Cream Crisco and sugar together.
3. Add eggs, chocolate milk mix and food coloring and mix well.
4. Add buttermilk, flour, salt and vanilla; mix well.
5. To a small bowl add vinegar and baking soda.
6. FOLD this into the cake mixture.
7. Pour into a greased and flour pan.
8. Depending on the size of your pan bake for about 30 minutes or until done.
9. To prepare icing: Cream butter, sugar and Crisco.
10. Add one at a time flour, milk and vanilla.
11. Beat for 12 minutes or until fluffy.
Title: Diet Cake
Ingredients:
- 1 egg
- 1 water
- 2
- 1 -4
- 0.25
Instructions:
1. Measure out one cup of cake mix.
2. (Put the remaining mix in a zip loc bag in the fridge.) Mix in egg and oil.
3. Put water in 1/4 cup measure.
4. Pour into mix, stirring, a tablespoon or so at at time (I'm at high altitude and use 1/4 cup water, yours will probably need less).
5. Stir until lumps disappear.
6. Spray an 8-10" pie pan with Pam.
7. Put the mix in the pan.
8. Bake at 350 for 12-15 minutes or until cake pulls away from side of pan.
9. When cool, frost with frosting.
Title: Champagne Poached Pears (Microwave)
Ingredients:
- 1 fresh pear
- 2 ground cinnamon
- 2 yogurt
- 3 granola cereal
- fresh raspberries
- strawberries
- mint
- basil
Instructions:
1. Soak prepared pears in champagne (or fruit juice if substituting) for 1 hour or up to overnight.
2. Prior to serving, place each pear in small, microwavable serving dish with a little of the reserved champagne (or fruit juice); microwave for 30 seconds on high for each pear.
3. Sprinkle with ground cinnamon to taste. Spoon (or pipe with a star tip) yogurt onto each pear (in the indentation). Sprinkle with the granola of your choosing, and top with a few fresh berries. Garnish with a small sprig of mint or basil if desired. Serve immediately.
Title: Mocha Macaroon Torte
Ingredients:
- 1 cream cheese
- 1 egg
- 1 coconut
- 1/2 brewed coffee
- 2 vanilla
- 1 sugar
- 1/3 pecans
- 1/4
- 1
Instructions:
1. heat oven to 350 degrees F.
2. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 10 or 9 inch springform pan. Bake at 350 for 12-18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes.
3. While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 c sugar, coffee and vanilla; blend well. Stir in 1/3 c chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients.
4. Return to oven; bake and additional 30-45 minutes or until filling is set and edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen; carefully remove sides of pan. Cool 1 hour. Refrigerate 1-2 hours or until chilled. Store in refrigerator.
Title: Kentucky Derby Cookies
Ingredients:
- 1/2 margarine
- 3/4 butter
- 3/4 granulated sugar
- 1 brown sugar
- 2 1/4 egg
- 1 all-purpose flour
- 1/4 baking soda
- 1 butter
- 1/2 egg
- 1/4 sugar
- 1/2 all-purpose flour
- 3/4 pecans
- 1 Bourbon
Instructions:
1. For the Cookies: Mix margarine, sugars, and egg. Stir in flour and baking soda. Mix until crumbly.
2. For the Filling: Beat eggs with cooled butter. Add flour and sugar. Beat until mixed well. Stir in pecans, chocolate, and bourbon.
3. Making the Cookies: Preheat oven to 375 degrees. Spray a muffin pan with a non-stick cooking spray. Place a thin layer of the cookie dough in the bottom of each individual muffin cup. Press the dough so it becomes a “Pie Crust”. Add in the filling so that it comes up to fill about half of each individual muffin cup. Press the filling down lightly with a spoon so it settles in the pan. Place another thin layer of cookie dough on top of the filling so it becomes a lid. Bake approximately 12 minutes or until tops are golden brown. Let cool for 5 minutes. Loosen edges of cookies by working a knife around the inside of each individual muffin cup. Invert muffin pan onto cookie sheet to remove cookies. While still warm, press cookies down to flatten into a traditional cookie shape. Serve and enjoy.
Title: Lolly Cake
Ingredients:
- 1 marshmallows
- 1
Instructions:
1. Crush the biscuits until fine.
2. Heat the condensed milk carefully.
3. Cut the marshmallows in half.
4. Mix everything together.
5. Roll into a log and roll in coconut until the outside is completely covered.
6. Chill and allow to set.
7. Slice when set.
Title: Strawberry Cookies (No-Bake Date Nut Cookie)
Ingredients:
- 1/4 butter
- 1 egg
- 1/2 sugar
- 1/2 coconut
- 8 dates
- 1 dates
- 1 salt
- 1 1/2 vanilla
- 1/2 walnuts
- sugar
Instructions:
1. In a large saucepan, melt butter.
2. Add slightly beaten egg, sugar, coconut, dates and salt.
3. Cook, stirring constantly, until thick.
4. Remove from heat and add vanilla.
5. Add cereal and nuts.
6. Cool slightly.
7. Butter hands and roll a heaping teaspoon into a ball and then add a point to make it into the shape of a strawberry.
8. Immediately roll in red sugar and place on waxed paper (kids can help with this step since the faster you roll them in sugar, the better).
9. When all the cookies are made, add green icing stems (I use decorator tip #349).
10. When stems are firm to the touch, place in candy papers and store in an airtight container.
Title: Cinnamon Coffee Bars Betty Crocker 1957, Oldie but Goodie!
Ingredients:
- 1/4 shortening
- 1 butter
- 1 brown sugar
- 1/2 egg
- 1 1/2 flour
- 1 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 cinnamon
- 1/2 raisins
- 1/4 walnuts
- 1 confectioners' sugar
- 1/4 salt
- 1/2 vanilla
- 1 water
Instructions:
1. Pre-heat oven to 350 degrees.
2. Cream together shortening or butter, brown sugar and egg, then stir in coffee.
3. Stir in flour, baking powder, baking soda, salt and cinnamon.
4. Blend in raisins and walnuts.
5. Spread mixture in a greased 9-by-13-inch pan and bake for 18 to 20 minutes.
6. Mix together ingredients for glaze. Cut cake into bars and frost with glaze while warm.
Title: Basic Cookie Recipe
Ingredients:
- 75 butter
- 75 caster sugar
- 75 brown sugar
- 1 egg
- 3 vanilla essence
- 175 self raising flour
- 50 glace ginger
- chocolate chips
Instructions:
1. Cream together butter and sugars.
2. Add beaten egg and vanilla.
3. Add flour.
4. Mix well.
5. If you are adding chocolate chips or nuts etc, add them now.
6. Roll into balls and put onto greased or lined tray and lightly flatten.
7. Cook in 180C oven for 10-12 minutes, until lightly browned.
8. Cool on rack.
9. Variations: I really urge you to experiment with your own flavours. See what works and what doesn't. That's what the fun of baking your own cookies is! Here are a few of mine:
10. I've added mixed spice, ginger and cinnamon, put jam (jelly) in a thumb imprint in the middle. When cool, dip the bottoms in dark chocolate and voila! A delicious Christmas Cookie!
11. Everyones favorite and a huge seller at the cafe I work at, are the Choc, cherry coconut cookies: Replace 25g of the flour with dessicated coconut. Substitute vanilla essence with coconut essence. Throw in a handful of dark choc chips and a handful of roughly chopped glace cherries. They walk out the door.
12. Another nice one is adding some orange zest, white chocolate drops and some roughly chopped macadamias.
13. A couple of other ideas are: lavender buds; cardamon, pistachio and rose essence (instead of vanilla); and rum and raisin (soak the raisins in the rum).
14. Hope you all enjoy as much as I have!