lumicero/recipes-ing2inst huggingface dataset:
Title: Gingerbread Man Cookie Recipe
Ingredients:
- 3/4 unsalted butter
- 3/4 sugar
- 1/2 molasses
- 1 vanilla
- 2 ground ginger
- 1 cinnamon
- 1/4 clove
- 1/4 nutmeg
- 1/2 salt
- 1 baking powder
- 1/2 baking soda
- 3 water
- 324
Instructions:
1. Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt, baking powder, and baking soda in a mixer until light and fluffy, about 5 minutes.
2. Scrape the sides and bottom of the bowl, then add the water.
3. Mix on low speed until the water is combined, then add the flour.
4. Mix in the flour just until incorporated and there are no dry bits. Scrape the bottom and sides of the bowl again, if necessary.
5. Wrap the dough in plastic and place in the fridge for two hours.
6. Preheat oven to 350 degrees.
7. Once chilled, lightly dust a surface with flour and roll cookie dough to about ¼” thick.
8. Cut your desired shape and place on parchment lined baking sheets.
9. Bake cookies for 8-10 minutes for ¼” thick cookies.
10. Allow cookies to cool and decorate with piping glaze.
11. Enjoy your new favorite gingerbread cookies recipe!
Title: Carrot Cake
Ingredients:
- 2 all-purpose flour
- 3 carrots
- 2 sugar
- 1 baking powder
- 1 eggs
- 4 baking soda
- 1 salt
- 1 ground cinnamon
- 1
Instructions:
1. Grease and lightly flour baking pans.
2. 2 8x11/2 inch or 9x11/2 inch.
3. Preheat oven to 325.
4. In mixing bowl stir together all the dry ingredients.
5. Add carrot, cooking oil and eggs and beat together on low till combined.
6. Beat on medium speed for 2 minutes.
7. Turn into prepared pans.
8. Bake for 40 minutes or until toothpick comes out clean.
9. Cool 10 minutes in pans then remove to racks to completely cool.
10. (If you want on a one layer cake just divide all ingredients in half.).
Title: Sicilian Cassata
Ingredients:
- 3 eggs
- 1 sugar
- 1 1/2 flour
- 3 baking powder
- 2 butter
- 1/4 salt
- 1 vanilla
- 1/3 milk
- 1 ricotta cheese
- 2 heavy cream
- 1/4 sugar
- 3 cinnamon
- 1/8
- 3
- 1/4
Instructions:
1. Preheat oven to 325F.
2. In a large mixing bowl, beat egg yolks; adding sugar gradually.
3. Add butter.
4. Sift dry ingredients and add alternately with milk; mix.
5. Add vanilla and mix.
6. Fold in beaten egg whites.
7. Pour batter into greased and floured 10X16-inch jelly roll pan.
8. Bake for 15 to 20 minutes.
9. DO NOT over bake as it will not roll.
10. Turn out onto a clean dish towel sprinkled thickly with powdered sugar.
11. Trim off all edges with a knife.
12. Roll the cake in a towel and let stand a few minutes.
13. While you let the cake, prepare the filling.
14. Put ricotta cheese through a sieve to remove all lumps.
15. Add cream, sugar, cinnamon and liqueur and beat until smooth.
16. Fold in candied fruit, nuts and chocolate chips.
17. Unroll the towel and spread with filling.
18. Reroll and refrigerate for 4 hours to"ripen".
19. Slice when ready to serve, sprinkle with powdered sugar.
Title: Granny Smith Apple Pie
Ingredients:
- 1 granny smith apples
- 6 lemon juice
- 1 brown sugar
- 1/2 all-purpose flour
- 3 ground cinnamon
- 3/4 ground nutmeg
- 1/4 unsalted butter
- 1 milk
- 1 sugar
- 1
Instructions:
1. Preheat oven to 425°; line a 9-inch pie plate with 1 rolled-out crust.
2. Put the apples in a large bowl, add the lemon juice, and toss to coat.
3. Separately, combine the sugar, flour, cinnamon, and nutmeg, mix thoroughly, then add to the apples.
4. Gently stir until the apples are thoroughly coated, then spoon the mixture evenly into the crust.
5. Dot the top with the butter.
6. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
7. Make the glaze-mix the warm milk with the sugar.
8. Brush the glaze over the top crust.
9. Bake for 15 minutes, then lower the oven temperature to 350° and bake another 30-40 minutes, until the crust is golden brown and the fruit is tender.
10. Check the pie about halfway through the baking time, and place pie crust shield over pie crust edges (if getting too brown).
11. Cool on a wire rack for 1-2 hours before slicing.
12. Serve at room temperature or slightly warm.
Title: Marshmallow Fruit Dessert
Ingredients:
- 1 pineapple tidbits
- 1 apple
- 1 mini marshmallows
- 1 - 1 1/2 pecans
- 1/2 mayonnaise
- 1
- 2
Instructions:
1. In a large bowl, combine fruits, marshmallows and pecans.
2. Fold in the Cool Whip topping and the mayonnaise into the fruit; toss lightly to combine well.
3. Transfer the mixture to a 8x8-inch dish.
4. Chill in the freezer for about 1 hour (NOT until solid).
5. Cut into squares.
6. *note* make sure that the canned fruit is VERY well drained, I like to pat off any excess moisture with a paper towel.
7. Also, if you plan to double this recipe, prepare in TWO separate pans.
Title: Baklava
Ingredients:
- 2 walnuts
- 1/3 pistachio nuts
- 1 sugar
- 1 rose water
- 1 phyllo dough
- 2 butter
- 1 sweet butter
- 2 sugar
- 1 water
- lemon juice
- rose water
Instructions:
1. Combine nuts, sugar and rose water.
2. Filo dough may be spread in a buttered 10 x 14 inch pan, brushing each layer with butter.
3. When done with the first package of filo dough, place nut mixture evenly over dough.
4. Then continue layering buttered filo on top.
5. Cut in diamond shaped pieces.
6. Bake at 300 degrees for one hour or until golden brown.
7. Pour syrup over baklava making sure the dough is well saturated.
8. Combine sugar, water and lemon juice in saucepan.
9. Boil over medium heat for 10 to 15 minutes or until slightly viscous (225 degrees). Before removing from heat, add rose water and let come to a boil.
10. Remove from fire and cool.
11. I would assume that you pour this over the baklava or you use it to dip you pieces into. It doesn't say and this is a guess of mine.
Title: Blueberry Maple Bread Pudding With Lemon Whipped Cream
Ingredients:
- 3/4 heavy cream
- 1/4 lemon peel
- 2 powdered sugar
- 1 1/2 lemon juice
- 3/4 pure maple syrup
- 1/4 vanilla
- 1/2 eggs
- 2 blueberries
- 4
- 1
Instructions:
1. Lemon Whipped Cream: In a medium bowl, beat ½ cup heavy cream at medium speed.
2. As cream begins to thicken, add grated lemon peel and powdered sugar.
3. Drizzle in the lemon juice and whip until stiff. Refrigerate.
4. Bread Pudding: In a medium bowl, whisk together remaining ¼ cup cream, half- &-half, maple syrup, vanilla and eggs.
5. In a large bowl, pour cream mixture over bread cubes; mix well.
6. Fold in blueberries.
7. Pour into a 2-quart baking dish.
8. Refrigerate 15 to 30 minutes.
9. Preheat oven to 350°F
10. Bake uncovered until set, about 30-40 minutes.
11. Serve warm with lemon whipped cream on top.
Title: Pumpkin Spice Cake With Honey Frosting
Ingredients:
- 2 apple cider
- 2 water
- 3/4 honey
- 1/2 eggs
- 1/4 pumpkin pie spice
- 3 sour cream
- 2 cream cheese
- 1 butter
- 1 pumpkin pie spice
- 1/2 powdered sugar
- 1/2 cream of tartar
- 6 honey
- 1
- 2
Instructions:
1. Preheat oven 350 degrees.
2. Spray the bottoms and sides of the cupcake tins. You can also use paper cups.
3. In a large bowl, combine cake mixes, cider, oil, water and honey. Beat at low speed with electric mixer until combined.
4. Add eggs one at a time.
5. Add spice mix and beat until combined.
6. Stir in sour cream.
7. Pour batter into cupcake tins about 3/4 filled.
8. Bake for 30 minutes or until wooden pick comes out clean.
9. Cool in pan for 10 minutes.
10. Remove from pan.
11. Wait until completely cooled before frosting.
12. For the Frosting: Beat cream cheese, butter and honey with electric mixer until light and fluffy.
13. Gradually add sugar, spice and cream of tartar, beating well until you reach spreading consistency.
Title: Vegan Pumpkin Bundt Cake
Ingredients:
- 1 1/4 whole wheat flour
- 1 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 1/2 cinnamon
- 1 allspice
- 1/2 salt
- 1 1/4 canned pumpkin
- 2 1/2 lemon juice
- 3/4 vinegar
- 1 soymilk
- 1 vanilla
- 1 1/4 unsalted butter
- 3 granulated sugar
- Ener-G Egg Substitute
Instructions:
1. Preheat oven to 350°F Butter & flour bundt pan (dip the corner of a paper towel in softened butter - rub all over inner surface of bundt and check to make sure it's shiny - turn on side, add 1/2 cup flour, roll around to coat, and shake out excess). Prepare buttermilk mixture by placing 2 1/2 teaspoons lemon juice or vinegar in a glass measuring cup, adding enough soymilk (~3/4 cup) in order to make a total of 3/4 cup, stir, and let stand 10 minutes.
2. Combine all ingredients from flour through salt in a bowl. In a second bowl, whisk together pumpkin, buttermilk mixture, and vanilla.
3. Beat softened butter and sugar at medium-high speed until pale and fluffy, about 3-5 minutes. Add the egg replacer, along with 1/2 cup water, and beat one minute. Reduce speed to low and add flour and pumpkin mixtures a little at a time, alternating each time, beginning AND ending with the flour mixture, until all mixtures are combined and the resulting batter is just smooth.
4. Spoon the batter into bundt pan and shake to remove any bumps. Bake until a pick inserted in the center comes out clean, around 45-50 minutes.
5. Cool in the pan for 15 minutes before inverting over a cookie rack to cool further.
Title: Kraft 4-in-1 Cookie Dough
Ingredients:
- 1 Philadelphia Cream Cheese
- 3/4 butter
- 1 granulated sugar
- 2 vanilla extract
- 2 1/4 flour
- 1/2 baking soda
Instructions:
1. BEAT cream cheese, butter, granulated sugar and vanilla in large bowl until well blended.
2. Add flour and baking soda; mix well.
3. Cover.
4. PROCEED to the variation of your choice.
5. They all look great on their own or together on a tray.
6. Pinwheel Cookies Prepare dough as directed; divide in half.
7. Add 2 squares melted BAKER'S Semi-Sweet Baking Chocolate to half of the dough; mix until well blended.
8. Divide each half into 2 equal parts.
9. (You should have 2 white and 2 chocolate pieces.) Roll or press 1 of the white dough pieces into 10x8-inch rectangle on lightly floured surface.
10. Break 1 of the chocolate pieces into smaller pieces; place on rolled-out white dough and press gently to form even layer.
11. Starting from one of the longer sides, roll up dough tightly to form a log; wrap tightly with plastic wrap.
12. Repeat with remaining dough.
13. Refrigerate 1 hour.
14. Preheat oven to 350°F Cut dough into slices, each about 1/4 inch thick; place on ungreased baking sheets.
15. Bake 10 to 12 minute or until lightly browned.
16. Makes about 4 dozen cookies.
17. Cookie Cutouts Preheat oven to 350°F Prepare dough as directed.
18. Roll dough to 1/8-in.
19. thickness on lightly floured surface.
20. Cut into assorted shapes using 3-in.
21. cookie cutters.
22. Place on greased baking sheets.
23. Bake 10 to 12 minute or until edges begin to brown.
24. Transfer cookies to wire rack; immediately press about 1/2 teaspoons crushed Life Savers Candies onto each hot cookie.
25. Cool completely on rack.
26. Makes about 3-1/2 dozen cookies.
27. Thumbprint Cookies.
28. Prepare dough as directed, adding 1 cup finely chopped Pecans.
29. Refrigerate 30 minute Preheat oven to 350°F Shape dough into 1-inch balls.
30. Place on ungreased baking sheets.
31. Indent centers.
32. Bake 10 minute Fill each cookie with about 1 teaspoons of your favorite preserves.
33. Continue baking 8 to 10 minute or until golden brown.
34. Makes about 5 dozen Pecan Bars Preheat oven to 350°F Prepare dough as directed; press firmly onto bottom of ungreased 15x10x1-inch baking pan.
35. Bake for 20 minute or until lightly browned.
36. Meanwhile, combine 2 eggs, 1 cup firmly packed brown sugar, 2/3 cup light corn syrup, 1/4 cup (1/2 stick) melted butter and 1 teaspoons vanilla until well blended.
37. Stir in 3 cups chopped pecans.
38. Spread evenly onto warm crust.
39. Bake an additional 20 to 25 minute or until topping is firm around the edges and slightly soft in the center.
40. Cut into 60 bars.
41. Makes 5 dozen bars or 60 servings, 1 bar each.
Title: Orange Cake
Ingredients:
- 8 caster sugar
- 12 self-raising flour
- 4 eggs
- 1 orange
- 12 icing sugar
- 6 margarine
- 2 lemon juice
- 2
Instructions:
1. Preheat the oven to 160C (320F or Gas Mark 3)
2. Mix the margarine and sugar together and cream until light and fluffy. Then beat in the eggs, one at a time.
3. Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x1½" (20cmx30cmx3.5cm) which has been lined with baking parchment and spread evenly.
4. Bake in the pre-heated oven for roughly 35 minutes. Allow the cake to cool in the tin before removal and storage in an air-tight container.
Title: Gingerbread Men
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 egg
- 100 butterscotch pudding mix
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1 1/2 ground ginger
- 1 ground cinnamon
Instructions:
1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. In a separate bowl, stir in the egg. Combine the flour, baking soda, ginger, and cinnamon then stir into the pudding mixture until dough forms. Cover bowl and chill dough until firm, about 1 hour.
2. Preheat the oven to 175°C.
3. Grease a baking sheet. On a floured board, roll dough out to around a 1/4 inch thickness and cut into man shapes using a cookie cutter (can also use Christmas trees, Santas, circles etc). Place cookies 2 inches apart on the prepared baking sheets.
4. Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks. Pipe royal icing to detail the men once cookies are cool. Can be stored in a container in the fridge for a week.
Title: Candy Corn and Peanut Cookies
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla
- 1 1/4 baking soda
- 3/4 salt
- 1/4 salted peanuts
- 1
- 1/2 - 3/4
Instructions:
1. Heat oven to 325°F.
2. Cream together butter, peanut butter and both sugars with an electric mixer until light and fluffy.
3. Add egg and vanilla and mix until fully incorporated.
4. In a separate bowl, mix together flour, baking soda and salt.
5. Add flour mixture to butter mixture stirring until blended. Stir in peanuts.
6. Form 1 inch balls of dough, inserting one or two candy corns into the center. Make sure dough completely covers the candy on all sides. Place on baking sheet and slightly flatten.
7. Bake 13 to 15 minutes.
8. Remove from oven and immediately press a few candy corns into the top of each cookie. Let cool several minutes (baking sheet should be cool enough to touch). Carefully transfer cookies to wire rack to cool completely.
9. Have a Happy Halloween!
Title: German Chocolate Cake Topping - King Arthur Flour
Ingredients:
- 1 light brown sugar
- 1 salt
- 1/4 unsalted butter
- 4 half-and-half
- 1/2 light corn syrup
- 2 vanilla extract
- 1 coconut
- 1/8 pecans
- 1 1/2
Instructions:
1. Whisk together the brown sugar, Clear jel and salt until thoroughly combined.
2. Melt the butter in a medium-sized saucepan; stir in the milk or haft & half, sugar mixture and corn syrup. Bring to a simmer and cook gently, stirring constantly, until the sugar is dissolved and the mixture thickens slightly.
3. Remove from the heat and stir in the vanilla, flavor, coconut and pecans. Spread on cooled cake.
Title: Linzertorte
Ingredients:
- 5/8 sugar
- 1 flour
- 1 1/4 ground cloves
- 1 ground cinnamon
- 1 nutmeg
- 1 ground allspice
- 1 butter
- 5/8 lemon, zest of
- 3 icing sugar
- 1/2
- 1
- 3/4
- 1
Instructions:
1. Mix together almonds, sugar, ground cloves, cinnamon, nutmeg and allspice in a large bowl Cut in the butter with a knife then rub in briefly withe your fingers .
2. Add egg yolks,lemon juice, and lemon zest to the centre of the bowl and pull the dry ingredients into the liquid with your fingertips, quickly working in the dry ingredients When a ball is formed, knead briefly then chill, wrapped for 30 minutes .
3. Heat oven to 350-f .
4. Grease and flour a 9 inch flan case .
5. The pastry is so workeable there is no need to roll it out .
6. Reserve 1/3 for the top, then flatten the rest into the tin and line the bottom and sides of the case, pressing it with your fingers in place Prick the pastry lightly with a fork .
7. Spread the jam over the bottom pastry .
8. Roll out the remaining pastry 1/8" thick and cut into strips 1/2" wide .
9. Arrange the strips in a lattice pattern over the jam .
10. Neaten the edge by arranging one strip in a circle round the top to cover all the ends .
11. Bake the tart in the oven for 40-minutes or until the pastry is dark golden .
12. Dust the tart with icing sugar while still warm, but allow it to cool completely before serving .
13. Enjoy !
Title: Chocolate Fudge Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 3/4 butter
- 2 margarine
- 3 sugar
- 1 eggs
- 1 1/2 pure vanilla extract
- 3 milk
Instructions:
1. Preheat oven to 350°F
2. Combine flour, baking powder, soda and salt.
3. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
4. Add eggs, one at a time, and vanilla; beat thoroughly.
5. Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
6. Add melted chocolate and beat thoroughly. Pour into prepared pan.
7. Bake 20-25 minutes or until toothpick inserted comes out clean.
8. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Title: Chocolate Rum Pots
Ingredients:
- 8 eggs
- 4 dark rum
- 1/3 heavy cream
- 4 heavy cream
- 4 sugar
- 1/4 vanilla extract
- 1 1/2 dark rum
- 1/4
- 1/2
Instructions:
1. Melt the semisweet chocolate and let cool slightly.
2. While melting the chocolate, whip 1/4 pint heavy cream in a bowl with an electric mixer (if decorating with Rum Whipped Cream.) When it starts to thicken, add vanilla, sugar, and 1/2 tbsp dark rum. Whip until stiff peaks form, then refrigerate.
3. Whisk the egg yolks with the superfine sugar in a bowl until pale and fluffy.
4. Drizzle the chocolate into the egg yolk and sugar mixture and fold in together with the dark rum and the heavy cream.
5. Whisk the egg whites in a clean bowl until standing in soft peaks. Fold the egg whites into the chocolate mixture, one half at a time.
6. Divide the mixture between 6 individual dishes, and let chill for at least 2 hours before serving.
7. Serve decorated with rum whipped cream if desired.
Title: Helen's Lemon Sauce
Ingredients:
- 1 sugar
- 2 cornstarch
- 2 boiling water
- 4 butter
- 2 lemon juice
Instructions:
1. Mix first three ingredients.
2. Boil one minute
3. Stir in lemon juice and butter.
Title: Microwave Plum and Ginger Sponges
Ingredients:
- 1/2 reduced fat margarine
- 1/2 dark brown sugar
- 1/2 self-rising flour
- 2 eggs
- 2 milk
- 1 treacle
- 1 plum
- 2 caster sugar
- custard
Instructions:
1. LIghtly oil four 8-oz. microwaveable ramekins.
2. Place margarine, brown sugar, eggs, milk and treacle n a large bowl., Use an electric whisk to beat together until light and fluffy.
3. Divide mixture between ramekins, and microwave on high for 3-3 1/2 minutes, turning once until puddings are risen and firm. Let stand for 5 minutes.
4. Place plums and sugar in medium bowl and microwave on high for 3 minutes or until soft.
5. To serve invert sponges on to 4 plates, spoon plums over top and serve with custard.
Title: Fresh Plum Flan
Ingredients:
- 3/4 white sugar
- 1/4 butter
- 2 margarine
- 1 eggs
- 1 all-purpose flour
- 1 baking powder
- 1/4 fresh lemon rind
- 2 low-fat milk
- 1/2 brown sugar
- 1 cinnamon
Instructions:
1. Cream together sugar, butter.
2. Beat in eggs, beat well.
3. Combine flour, baking powder and rind.
4. Beat into egg mixture alternately with milk, making 3 additions of flour and 2 of milk.
5. Put batter into greased 10 inch springform pan or a 9 inch square baking dish.
6. Arrange plums, cut side down, in circles on top, gently press into batter.
7. Combine topping- sugar and cinnamon, sprinkle over fruit.
8. Bake in 350 degree (180 C) oven 45-55 minutes.
Title: Pecan Crescent Cookies
Ingredients:
- 2 all-purpose flour
- 1/4 salt
- 1 pecans
- 1 butter
- 4 powdered sugar
- 2 vanilla extract
- 1 water
- powdered sugar
Instructions:
1. In a bowl, combine together flour, salt and chopped pecans.
2. In another bowl, cream the butter, sugar, water and vanilla.
3. Gradually add the flour mixture and mix well to combine but try not to overmix.
4. Preheat oven to 400°F.
5. Chill the cookie dough in the fridge for 10 minutes and then shape into crescents (any size but I usually make them about 3").
6. Bake for 10-12 minutes until golden.
7. While they are still warm but not hot, roll in powdered sugar.
Title: Black Magic Cake
Ingredients:
- 1 3/4 flour
- 2 sugar
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1 eggs
- 2 coffee
- 1/2 buttermilk
- 1 vanilla extract
- 1 butter
- 1 regular margarine
- 1/4 vanilla
- 1 lemon juice
- 3 egg
- 1 walnuts
- 1 confectioners' sugar
- 1
- 2
Instructions:
1. Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl.
2. Add eggs, oil, coffee, buttermilk and vanilla.
3. Beat with an electric mixer set at medium speed for 3 minutes.
4. Pour batter into greased 13 x 9 x 2-inch baking pan.
5. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done.
6. Cool in pan on rack.
7. Frost with Hundred Dollar Frosting.
8. Cut into squares.
9. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top.
10. Place over hot water, stirring until melted.
11. Remove and cool well.
12. Add egg and stir vigorously.
13. Stir in confectioners' sugar, vanilla and lemon juice.
14. Beat until smooth.
15. Stir in walnuts and frost cake with icing.
Title: Devilish Cocoa Sandwiches
Ingredients:
- 2 all-purpose flour
- 1 light brown sugar
- 1/2 baking soda
- 1 salt
- 1/4 buttermilk
- 1 egg
- 1 unsalted butter
- 6
- 12
Instructions:
1. Line 2 sheet pans with parchment. Heat oven to 350.
2. Combine flour, brown sugar, cocoa powder, baking soda and salt in a medium-size bowl. Whisk to blend. Stir in buttermilk, egg and melted butter. Stir with a wooden spoon until just blend.
3. Spoon some of the mixture into a large resealable plastic bag. Snip a 1/2-inch corner from the bag. Pipe 3 1/2 x 1-inch logs, about 2-inches apart, on prepared pan, about 12 per pan. Bake until firm to the touch, 12-14 minutes. Transfer to wire rack and let cool completely.
4. Spoon the frosting into a second resealable bag. Snip a 1/2-inch corner from the bag. Pipe some of the frosting onto the flat side of half of the cookies. Sandwiche with another cookie, flat side against frosting. Continue with remaining cookies and frosting.
Title: Strawberry Almond Cream Shortcake
Ingredients:
- 1/2 sugar
- 1/2 butter
- 1 egg
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/2 sour cream
- 1/2 sugar
- 2 eggs
- 1/2 strawberry
- 2
- 1
- 1 -2
Instructions:
1. Heat oven to 350°F
2. Combine 1/2 cup sugar and butter in large bowl at medium speed until creamy.
3. Add 1 egg and 1 teaspoon almond extract.
4. Continue beating, scraping bowl often, until creamy.
5. Reduce speed to low; add flour and baking powder.
6. Continue beating, scraping bowl often, until well mixed.
7. Gently press dough onto bottom of greased 9-inch springform pan.
8. Sprinkle almonds over dough; set aside.
9. Combine all filling ingredients in small bowl.
10. Beat with wire whisk until smooth; pour over almonds.
11. Bake for 60 to 70 minutes or until edges are lightly browned (Surface of filling will be cracked).
12. Cool completely on wire rack; remove sides of pan.
13. Arrange strawberry halves on top of cake.
14. Drizzle melted jelly over strawberries.
15. Refrigerate at least 2 hours before serving.
16. TIP: Substitute a 9-inch round cake pan for a 9-inch springform pan.
17. Line with aluminum foil, leaving a 1-inch overhang; Grease foil.
18. Cool completely on wire rack; remove from pan, using aluminum foil as handles.
19. Remove aluminum foil.