lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Crumb Cake
Ingredients:
- 3 bananas
- 2 sugar
- 1/2 butter
- 1 milk
- 1 self rising flour
- 2 eggs
- 2 vanilla extract
- 1 butter
- 1/2 brown sugar
- 1 flour
- 1
Instructions:
1. Preheat the oven to 350 degrees and spray two 8 x 8 inch pans with cooking spray (or one 9 x 13-inch).
2. Place the bananas in a large bowl and mash with a fork. Add the sugar to the bananas and mix together until creamy.
3. Add the butter and mix until creamed together with the banana mixture. Add the remaining ingredients and blend well.
4. In a medium bowl, combine the last 3 ingredients to make the topping. Cut together with a long-tined fork until well-blended.
5. Pour one quarter of the batter into each pan and top with 1/4 of the crumb mixture (or half of the batter/topping into the pan if you are using the 9 x 13-inch).
6. Pour the remaining batter over and top with the remaining crumb mixture. Bake for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean. Serve from the pan.
7. If you don't have self-rising flour you can make your own! Add 1/2 teaspoon baking powder and 1/2 teaspoon salt for each cup of all-purpose flour.
Title: Tiramisu Fondue
Ingredients:
- 1 instant espresso powder
- 1 water
- 17 mascarpone cheese
- 1/4 confectioners' sugar
- 2 sweet marsala wine
- 2 cornstarch
- 3 bittersweet chocolate
Instructions:
1. In a small bowl, dissolve your espresso powder in the boiling water.
2. Take out your double boiler, get some water simmering in the bottom, and combine espresso liquid, mascarpone, confectioner's sugar, Sweet Marsala, and cornstarch, making sure to mash it with a spatula until the cheese has melted.
3. In a medium bowl, whisk your egg yolks.
4. Gradually whisk (constantly whisk!) in about 1/2 of a cup of warm mascarpone mixture.
5. Whisk the egg yolk mixture into the mascarpone mixture that remains in the double-boiler and whisk constantly cooking until the fondue is hot and thickened, and reads 180F on an instant-read thermometer (this should take approx 2 mins).
6. Transfer mixture to a fondue pot or chafing dish and keep warm over a burner.
7. Place the chopped chocolate in small bowls and serve immediately with the ingredients you choose to dip into this fabulous fondue, allowing your guests to dip into the chopped chocolate after dipping into the warm fondue.
8. ENJOY!
Title: One Egg Cake
Ingredients:
- 2 flour
- 1 1/4 sugar
- 2 1/2 baking powder
- 1 salt
- 1/3 shortening
- 1 milk
- 1 egg
Instructions:
1. Sift together dry ingredients.
2. Add shortening and 2/3 cup milk.
3. Beat 2 minutes.
4. Add 1/3 cup milk and the egg.
5. Beat 2 more minutes.
6. Pour into greased 9" square pan.
7. Bake 30-35 minutes at 350.
Title: Chocolate Ricotta
Ingredients:
- 1/2 low-fat ricotta cheese
- 2 honey
- 2 cocoa powder
- 1/2 vanilla
- 1/2 ground cinnamon
Instructions:
1. Combine all the ingredients in a food processor and process until smooth.
2. Scoop into small dessert dishes and serve.
Title: Moosewood Pound Cake
Ingredients:
- 1 sweet butter
- 3 sugar
- 6 eggs
- 1 milk
- 2 vanilla extract
- 1 baking powder
- 4 flour
Instructions:
1. Preheat oven to 350.
2. Cream together butter and sugar with an electric mixer at high speed till light and fluffy.
3. Add eggs, one at a time, beating well after each.
4. Sift together dry ingredients.
5. Mix together milk and vanilla extract.
6. Add dry and wet to butter mixture alternately, beginning and ending with dry. Mix by hand, using a rubber spatula or wooden spoon, after each addition.
7. Mix thoroughly, just enough to blend.
8. Pour into buttered and floured tube or bundt pan (or two loaf pans). Bake 1 hour, or till toothpick inserted into center comes out dry.
9. After the cake cools ten minutes, turn out onto a plate.
10. Cool completely before you slice it.
Title: Pumpkin Cheesecake
Ingredients:
- 8 cinnamon graham crackers
- 3 butter
- 2 brown sugar
- 16 cream cheese
- 1/3 plain nonfat yogurt
- 1 sugar
- 3 eggs
- 1 rose water
- 2 canned pumpkin
- 1
Instructions:
1. Preheat the oven to 350.
2. Grease the bottom of a 9" springform pan or cover it with parchment paper.
3. In a food processor, combine the graham crackers, brown sugar, and butter and blend together. The crumbs should stick together, but not be mushy.
4. Empty the crust into the springform pan and press into an even layer; bake for 7 minutes.
5. Pull out a casserole dish large enough to accommodate the springform pan and set water on the boil. (You can also use very hot tap water if you like.).
6. Take the pan out of the oven and set on a rack to cool, then turn your oven up to 450.
7. Clean your processor and combine the cream cheese, yogurt and sugar until smooth, approximately 3 minutes on low.
8. Let it continue to run after this and add the eggs one by one, pausing in between to allow them to mix.
9. Add in the rose water and continue to mix.
10. Turn off the processor and add in the pumpkin. Turn it back on and process for another 30 seconds to ensure it's well mixed.
11. By this time, the crust and pan should be cool to the touch. Cover the outside of the pan with two layers of tinfoil to keep water from seeping into the crust.
12. Place the springform pan in the casserole dish and pour in the filling.
13. Pour enough hot water into the casserole dish to come about halfway up the side of the level of your cheesecake.
14. Place the bain-marie in the oven and cook for 15 minutes.
15. Lower the temperature to 225 and cook for an hour and fifteen minutes more.
16. Turn off the oven; remove the springform pan from the water bath and let it sit inside for 30 minutes more with the oven door open.
17. Take out of the oven and leave to cool to room temperature before covering and moving to the refrigerator for at least six hours, but preferably overnight.
Title: Oatmeal Raisin Cookie Mix in a Jar
Ingredients:
- 1 all-purpose flour
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1 baking soda
- 1/2 salt
- 3/4 raisins
- 2 rolled oats
- 3/4 brown sugar
- 1/2 white sugar
Instructions:
1. Combine flour, ground cinnamon, ground nutmeg, baking soda, and salt; set aside.
2. In a 1 quart, wide mouth jar, layer ingredients in the following order: Flour mixture, raisins, rolled oats, brown sugar, and white sugar. (It's a tight squeeze so make sure you firmly pack each layer).
3. Attach a tag with these instructions: Oatmeal Raisin Spice Cookies: Line cookie sheets with parchment paper; Empty jar of cookie mix into a large bowl; Mix together thoroughly; Add in 3/4 cup softened butter or margarine; Stir in one beaten egg and 1 teaspoon vanilla; Mix until well blended; Shape into walnut-sized balls; Place on parchment lined cookie sheets 2 inches a part; Bake at 350 degrees for 11 to 13 minutes or until edges are lightly browned; Cool 5 minutes on cookie sheet; Transfer cookies to wire racks to finish cooling.
Title: Marshmallow Treats
Ingredients:
- 200 butter
- 400 sweetened condensed milk
- 1/2 brown sugar
- 1 vanilla
- 2 marshmallows
- 375 coconut
- 300
- 1 1/2
Instructions:
1. Combine butter, milk, sugar, cocoa and vanilla in a pan.
2. Stir over heat without boiling till butter melts.
3. Stir in crushed biscuits.
4. Moisten hands, roll 3 tablespoons mixture around a marshmallow.
5. Press firmly to enclose.
6. Roll in coconut.
7. Refrigerate till firm.
Title: Ginger Banana Party Cake
Ingredients:
- 2/3 banana
- 1/2 butter
- 3 eggs
- 3/4 water
- 2 unbleached flour
- 2 baking powder
- 1 baking soda
- 1 ginger
- 2 cinnamon
- 1/2 pecans
- 2 bananas
- 1 butter
- 6 carob powder
- 2 vanilla
- 3 unbleached flour
- 1 cinnamon
Instructions:
1. Beat together mashed banana and butter until creamy.
2. Add eggs and water.
3. Beat well.
4. Stir in dry ingredients.
5. Beat until smooth.
6. Add nuts.
7. Spoon batter evenly into oiled and floured bundt pan.
8. Bake at 350 degrees for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.
9. Banana & Mock-Choc Frosting:
10. Blend the rest of the ingredients thoroughly and spread on cooled cake. Sprinkle with well-chopped pecans and raisins.
Title: Baby Carrot Cakes for 2
Ingredients:
- 3/4 all-purpose flour
- 1/4 buttermilk
- 1/4 egg
- 1/2 vanilla extract
- 1/4 sugar
- 1/2 baking soda
- 1/4 salt
- 1/2 ground cinnamon
- 1/2 carrot
- 2 raisins
- 2 pecans
- 2 walnuts
- 2 sweetened flaked coconut
- crushed pineapple
Instructions:
1. Place a rack in the center of the oven and preheat oven to 350°F
2. Grease the pans and lightly dust them with flour, tapping out the excess; set aside.
3. Place the buttermilk, oil, egg yolk, and vanilla in a small bowl and stir to mix.
4. Place the flour, sugar, baking soda, salt, and cinnamon in a medium-size mixing bowl and whisk to blend well.
5. Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
6. Fold in the carrots, raisins, nuts, coconut and pineapple, if using.
7. Spoon the batter into the prepared pans, dividing it evenly between them. Bake the cakes until a toothpick inserted in the center of one comes out clean, 37 to 39 minutes.
8. Transfer pans to a wire rack to cool for 10 minutes. Then run a thin, sharp knife around the edge of the pans and invert them to release the cakes. Place the cakes upright on the rack and let them cool completely.
9. (The cakes can be wrapped individually in plastic wrap and stored in the refrigerator for up to 3 days).
Title: Papa Leo's Cassava Pone
Ingredients:
- 1/2 pumpkin
- 2 cassava
- 1 sweet potato
- 1 coconut
- 1 granulated sugar
- 1/2 white pepper
- 1 ground cinnamon
- 1/4 margarine
- 1 vanilla essence
- 1/4 - 3/4 evaporated milk
- 1/4 golden sultana raisins
Instructions:
1. Blend all ingredients together.
2. Pour into a buttered casserole dish and bake for 45 minutes in a moderate oven 350 degrees F until firm and medium brown.
3. Let cool.
4. Cut into squares and serve.
5. Use ½ cup of milk if the quality of the cassava is thick and starchy; if it is too thin use ¾ cup milk.
6. Just a guess on the servings-will update this info.
Title: Gingerbread Dough
Ingredients:
- 5 all-purpose flour
- 1 1/2 baking soda
- 1 1/2 salt
- 2 1/4 ground ginger
- 1 1/2 cinnamon
- 3/4 ground cloves
- 3/4 cardamom
- 1 butter
- 2 butter
- 1 sugar
- 3/4 molasses
- 1 orange zest
Instructions:
1. Sift 5 cups sifted flour with baking soda, salt, ground ginger, cinnamon, cloves, and cardamom.
2. Beat 1 cup plus 2 tablespoons of butter in a large bown with mixer until creamy.
3. Beat in 1 cup sugar until light and fluffy.
4. Beat in molasses, and grated orange rind.
5. Stir in flour mixture, 1/3 at a time, blending well to make a stiff dough.
6. Chill several hours or overnight to firm.
7. Bake 8 minutes at 375 degrees F.
Title: Chocolate Sheet Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 baking soda
- 1 cinnamon
- 1 water
- 1/2 butter
- 1/2 margarine
- 4 buttermilk
- 1/2 eggs
- 2 vanilla
- 1 butter
- 1/2 milk
- 3 powdered sugar
- 6 vanilla
- 16
- 1/2
- 1
Instructions:
1. Cake.
2. Mix flour, sugar, baking soda and cinnamon: set aside.
3. In a medium saucepan mix water, butter, oil and cocoa.
4. Heat and bring mixture to a boil.
5. Pour boiling mixture over dry mixture and mix well.
6. Mix together milk, eggs and vanilla.
7. Add milk mixture to first mixture.
8. Pour batter into 13x9x2 baking sheet.
9. Bake at 350 for 20 minutes.
10. Frosting.
11. Add butter, cocoa and milk into medium saucepan.
12. Heat and cook just until mixture begins to boil.
13. With a mixer, add powdered sugar and vanilla.
14. Fold in nuts (optional).
15. Spread over warm cake.
Title: Walnut Molasses Pie
Ingredients:
- 3 eggs
- 2 butter
- 1 vanilla extract
- 1/2 salt
- 1/2 nutmeg
- 1 brown sugar
- 1 corn syrup
- 1/4 molasses
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Beat eggs. Add melted butter, vanilla, salt and nutmeg; blend well. Add brown sugar, corn syrup and molasses. Mix thoroughly.
3. Sprinkle nuts in unbaked pie shell; pour egg mixture over nuts.
4. Bake 1 hour and 10 minutes or until filling is set.
Title: Low Cal Fruit Triffle
Ingredients:
- 15 -20 sponge cake fingers
- 6 custard
- 6 mango
- 1 -2 kiwi fruits
- 3 -4 strawberries
- 20 pomegranate
- 1 passion fruit
- 1
- 1 -2
Instructions:
1. Layer the end of a triffle bowl with some sponge fingers.
2. Add the jelly over the top saving half for later.
3. Leave to set in the freezer for approx 20-30mins.
4. Take out and layer with fruit.
5. Layer with the rest of the sponge fingers.
6. Add the remaining jelly.
7. Put back into the freezer for a further 20-30mins.
8. Top with more fruit.
9. Add the custard.
10. Leave in the fridge for best results.
11. NOTE: You can use as much fruit as you like or whichever fruit you like! This is one I liked the best.
Title: Nutribar Vanilla "brownies"
Ingredients:
- 3/4 flour
- 1/4 vanilla flavoring
- 1/2 sugar
- 1/4 cocoa powder
- 1 baking powder
- 1/2 salt
- 1/4
- 3
Instructions:
1. Beat egg whites with oil at high speed.
2. In the meantime, sift flour and meal replacement powder with sugar, cocoa, coffee mix, baking powder, and salt.
3. Combine dry ingredients with the eggs and oil. Mix until batter is dark and smooth.
4. Pour into a wax-paper lined 8" round or square pan.
5. Bake at 350F 15 minutes (see note).
6. Note: I baked mine in a small convection oven. You may need to adjust baking time if using a conventional oven.
Title: Baked Vanilla Peaches
Ingredients:
- 50 butter
- 4 vanilla bean
- 1 honey
- 1/2 white wine
- 300 ice cream
Instructions:
1. Pre heat oven to 160 C.
2. Grease small baking dish with the butter.
3. Cut a cross in the bottom of each peach.
4. Place cross side up in dish.
5. Top each peach with vanilla seeds.
6. Drizzle evenly with honey.
7. Pour wine into dish around peaches.
8. Bake 45 minutes or till tender.
9. Serve with ice cream.
Title: Mississippi Mud Cake
Ingredients:
- 2 sugar
- 1/2 salt
- 2 all-purpose flour
- 1/2 unsalted butter
- 1/2 water
- 1/2 eggs
- 1/4 baking soda
- 2 buttermilk
- 1 vanilla extract
- 1/2 miniature marshmallows
- 2 unsalted butter
- 1 milk
- 1/2 confectioners' sugar
- 3 pecans
- 6 walnuts
- 1 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease and flour a 13 by 9-inch baking pan.
3. Combine the sugar, salt, and flour in a large mixing bowl.
4. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
5. Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan.
6. Bake for 25 minutes.
7. While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat.
8. Stir in the confectioners' sugar.
9. Slowly mix in the nuts and the vanilla.
10. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows.
11. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.
Title: Chocolate Fig Brownies
Ingredients:
- 175 dried figs
- 125 butter
- 300 chocolate
- 400 sugar
- 5 eggs
- 1 vanilla essence
- 200 flour
- 2 baking powder
- 1 salt
- 150
Instructions:
1. To make fig puree, cover about 125-150g of dried figs with boiling water (figs+water to equal 175g). Keep warm (you can microwave on low for 5 minutes or so or put in a small pan over low heat). Soak until soft (about 10 minutes) and puree in food processor or with stick blender. The puree should have a texture similar to thick batter or soft butter. If it's too thick, add a little water or if it's too thin, add more softened figs. (If you find you've made a bit more than the 175g you need for the brownies, you can use it to top toast or porridge or substitute for butter in biscuit or flapjack recipes.).
2. Melt butter and chocolate together in a heat-proof bowl over a pot of simmering water, or put it in the microwave on low for about two minutes (check, stir and repeat until melted).
3. Beat eggs, sugar and vanilla together until thick and creamy, then add 175g of the fig puree and then the chocolate/butter mixture.
4. Sift together flour and baking powder (add a pinch of salt if desired) into the bowl and combine.
5. If adding nuts, roast under grill or in a hot pan, chop and add.
6. Pour into baking pan or loaf tins. I use silicone, which doesn't need preparation, but a metal tin should be greased and either floured or lined with baking paper.
7. Bake at 180°C/350 F/gas mark 4 for about 30 minutes or until the brownie begins to crack and does not wobble when shaken. This may take slightly less or slightly more time depending on how hot your oven is and how you like your brownies (ie longer baking time makes a cakier, less fudgy brownie). Cool and cut into squares.
8. A note about substitutions: this recipe is amazingly robust and seems foolproof. Feel free to make prudent and appropriate substitutions as long as you keep the correct proportions of wet and dry ingredients. I often cut the sugar (by 30-50g) and just add an equal amount of flour instead. You can use prunes instead of figs, or substitute spelt flour for wheat. I once used 200g of chocolate and substituted 5 tablespoons of cocoa with an extra tablespoon of fig puree for the rest. Significant subs can be made within reason.
Title: Brown Sugar Frosting
Ingredients:
- 1/4 butter
- 3/4 brown sugar
- 3 milk
- confectioners' sugar
Instructions:
1. Melt butter in saucepan.
2. Stir in brown sugar.
3. Cook low heat 2 minutes.
4. Add milk and bring to full boil.
5. Cool to lukewarm.
6. Mix in enough confectioner's sugar to spread easily on cake.
Title: Chocolate Sin Cake
Ingredients:
- 1 milk
- 5 instant pudding mix
- 1 instant pudding mix
- 1 Cool Whip
- 1 pecans
- 1
Instructions:
1. Tear cake into small pieces. mix the pudding with 2.5 cups milk per box. I prefer skim milk. Crumble 1/2 of package of oreos in blender or food processor.
2. Pour part of vanilla pudding in bottom of pan. Add a layer of cake, followed by layers of cool whip, chopped oreos and nuts.
3. Repeat this process with next flavor of pudding and other ingredients as many times as your dish will allow, ending with cool whip tops with nuts & oreos.
4. Store in refrigerator.
Title: Vegan Whipped Cream
Ingredients:
- 1 raw cashews
- 1/2 - 3/4 water
- 1/4 vanilla bean
- 1/2
Instructions:
1. Put all of the ingredients in a food processor with an S blade and blend until the cashew consistency resembles whipped cream. (It will continue to solidify the longer you run the machine.)
2. It's also better if you stick in the refrigerator for about 20 or 30 minutes.
Title: Cherry Dream Cake
Ingredients:
- 1 water
- 1 1/4 cherry gelatin
- 1/3 boiling water
- 3 cream cheese
- 1 cherry pie filling
- 1 1/2
- 1
- 2
- 1
Instructions:
1. Prepare cake mix according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork; gradually pour gelatin over cake. cool for 15 minutes. Cover and refrigerate for 30 minutes.
2. In a mixing bowl, beat cream cheese until light. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Refrigerate for at least 2 hours before serving.
Title: Kalter Hund
Ingredients:
- 8 confectioners' sugar
- 250 walnuts
- 1/4 Grand Marnier
- 1/4 rum
- 1 vanilla
- 1/3 cocoa powder
- 7
Instructions:
1. Spread butter cookies out in a single layer on a baking sheet with sides. Brush or sprinkle with Rum. Line a 9x5 inch loaf pan with parchment paper leaving enough extra at the sides to fold over the top for storage.
2. In a medium bowl, combine powdered sugar and cocoa powder with the walnuts, and vanilla. Set aside.
3. Melt the package of Palmin in the microwave for 1 minute until liquid.
4. Blend with above mixture.
5. Using a spatula, spread a thin layer of the choco mixture on the bottom and up the sides a bit of the prepared pan. Place a layer of the drunken cookies in the choco mixture. Cover with a layer of chocolate and repeat with the cookies. Repeat the alternating layers leaving enough chocolate mixture to cover the top.
6. Fold aluminum foil over the top and refrigerate until firm, at least 2 hours. Slice into 1/2 inch slices and serve.
Title: Orange and Spice Pie
Ingredients:
- 6 eggs
- 3/4 sugar
- 2 orange zest
- 1 ground ginger
- 1/2 ground cardamom
- 1 unsalted butter
- 1/2 heavy cream
- 1 graham cracker crumb crust
- 1
Instructions:
1. Combine the eggs,sugar,orange zest,ginger and cardamom in a heavy medium sized saucepan and whisk the mixture until it is smooth.
2. Add the orange juice and butter; cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes.
3. Do not allow the mixture to come to a boil.
4. Pour the orange curd through a fine mesh strainer into a glass bowl.
5. Cover the surface with plastic wrap.
6. Refrigerate the orange curd until it is cold and thick, at least 3 hours and up to 3 days.
7. In a medium size mixing bowl using an electric mixer, whip the heavy cream until soft peaks form.
8. Gently fold the whipped cream into the orange curd and scrape the filling into the prepared pie shell.
9. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
Title: Simply Fruit
Ingredients:
- 2 navel oranges
- 2 kiwi fruits
- 1 banana
- 1 red seedless grapes
- 1/2 vanilla yogurt
- 3 brown sugar
Instructions:
1. Combine all the fruit in a bowl.
2. Divide up between 6 serving bowls.
3. Mix yogurt and brown sugar until completely blended. (I use the bowl I just emptied).
4. Dollop over the fruit.
5. Serve immediately.
Title: Healthier Apple Cranberry Walnut Crisp
Ingredients:
- 9 apples
- 1/2 fresh cranberries
- 1/2 apple cider
- 1/4 maple syrup
- 1 1/2 cornstarch
- 1 ground cinnamon
- 1 vanilla extract
- 1 salt
- 1 oats
- 1 whole wheat pastry flour
- 1/3 walnuts
- 1/3 maple syrup
- 1/4 unsalted butter
- 1 ground cinnamon
- 1 vanilla extract
- 1/2 salt
Instructions:
1. Preheat oven to 375°.
2. To prepare filling, combine apples and next 7 ingredients (apples through dash of salt).
3. Spoon apple mixture into a 13 x 9-inch baking dish.
4. To prepare topping, combine oats and remaining ingredients.
5. Sprinkle over apple mixture. Cover with foil; bake at 375° for 40 minutes.
6. Uncover; bake an additional 20 minutes or until topping is crisp and juices are thick and bubbly.
Title: Hershey's Triple Chocolate Cookies
Ingredients:
- 48 butter
- 1/2 margarine
- 3/4 granulated sugar
- 3/4 light brown sugar
- 1 vanilla extract
- 2 eggs
- 1 milk
- 2 1/4 all-purpose flour
- 1/3 baking soda
- 1 salt
- 1/2
- 1
Instructions:
1. Remove wrappers from chocolate pieces. Heat oven to 350°F
2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add eggs and milk; beat well.
3. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips. Shape dough into 1-inch balls. Place on ungreased cookie sheet.
4. Bake 10 to 11 minutes or until set. Gently press chocolate piece in center of each cookie; remove from cookie sheet to wire rack. Cool completely. VARIATION: Omit cocoa; add an additional 1/3 cup all-purpose flour.
Title: Sugar Cookies - Homestead
Ingredients:
- 1 butter
- 1 sugar
- 2 vanilla extract
- 1 flour
- 2 1/2 baking powder
- 1 salt
- 1/2
Instructions:
1. preheat oven to 375' F.
2. cream butter and sugar until light and fluffy.
3. add yolks and vanilla
4. in a separate bowl mix flour, baking powder and salt.
5. add flour mix to creamed mixture, do not overmix.
6. if the dough is too warm, then wrap in plastic and place in fridge for one hour.
7. roll out 1/4" and cut into shapes.
8. transfer cut cookies to cookie sheet (I use parchment paper).
9. bake for 10 - 12 minutes, watch as they brown quickly.
10. remove from oven, and immediately transfer to a wire rack with a spatula.
11. once cool, decorate as desired.