lumicero/recipes-ing2inst huggingface dataset:
Title: Corn on the Cobcake
Ingredients:
- 1 eggs
- 4 jelly beans
- 3/4 jelly beans
- 2
- 1
- 24
- 1/4
Instructions:
1. Start by mixing the cake mix, oil and eggs as directed on the box. Place the combined ingredients in white cupcake cups and bake in the oven as directed.
2. After the cupcakes have cooled completely, frost with the white frosting.
3. Place yellow and white jelly beans on top of the frosting in rows to look like the corn kernels.
4. Set three cupcakes side by side in the corn plate.
5. Sprinkle the white decorating sugar on top to give the appearance of "salt"
6. Microwave a Starburst piece in the microwave for about 8 seconds and stretch it to give the appearance of melted butter. Place this on the center cupcake. Add a corn holder to each end of the cob and serve.
Title: Pumpkin Spice Cake With Orange Buttercream Frosting
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 1 pumpkin puree
- 1 water
- 1/2 eggs
- 1/2 cinnamon
- 3 ginger
- 3/4 walnuts
- 1/2 pecans
- 1/2 butter
- 8 confectioners' sugar
- 3 3/4
- 3 -4
Instructions:
1. Preheat oven to 350°F
2. Place cake mix, pudding mix, pumpkin, oil, water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened.
3. Beat on medium speed 2 minutes.
4. Pour into greased and floured 13x9-inch baking pan.
5. Bake 32 to 35 minutes or until toothpick inserted in center comes out clean.
6. Cool cake in pan on wire rack for at least 20 minutes.
7. To make frosting, place the butter in a large mixing bowl. Blend with an electric mixer on low speed about 30 seconds.
8. Add the confectioner's sugar and 3 tablespoons of the orange juice. Blend with the mixer on low speed approximately 1 minute.
9. Increase the speed to medium and mix approximately 1 more minute, until the frosting is light and fluffy. If needed, blend in 1 more tablespoon of orange juice to obtain proper consistency.
10. Frost the top of the cake. If desired, sprinkle with chopped nuts.
11. Store leftovers in the refrigerator.
Title: Hidden Treasures Chocolate Souffles
Ingredients:
- 1/2 butter
- 2 egg
- 1 vanilla extract
- 1 granulated sugar
- 1/2 powdered sugar
- 2
Instructions:
1. Preheat oven to 400°F (205°C). Spray 2 (6-ounce) ramekins or custard cups with nonstick cooking spray; coat lightly with granulated sugar.
2. Microwave morsels, butter and cocoa in medium, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in egg yolk and vanilla extract.
3. Beat egg white in small mixer bowl until soft peaks form. Gradually beat in 2 tablespoons granulated sugar until stiff peaks form. Stir 1/4 of egg white mixture into chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Spoon into prepared ramekins, filling about 3/4 full. Drop one Treasure into center of each soufflé; press in slightly. Place soufflés on baking sheet.
4. Bake on center oven rack for 16 to 20 minutes or until puffed and center still moves slightly. Sprinkle with powdered sugar. Serve immediately.
Title: Blackberry or Elderberry Tapioca Pudding (Microwave)
Ingredients:
- 1/2 minute tapioca
- 2 milk
- 1/2 honey
- 2 1/2 sugar
- 2 elderberries
- 1 blackberries
- lime juice
- egg
Instructions:
1. In a 2 quart microwavable bowl, mix tapioca, milk, and honey (or sugar). Microwave on high for 5 minutes, stirring occasionally.
2. Temper the egg by gradually add some of the tapioca mixture to it. Stir it into tapioca along with the berries and the lime juice.
3. Microwave on high another 5 minutes, stirring occasionally.
Title: Ice Water Angel Food Cake
Ingredients:
- 1/2 shortening
- 2 sugar
- 2 vanilla
- 1 1/2 cake flour
- 3 1/2 baking powder
- 4
- 3 1/2
Instructions:
1. Cream shortening and sugar until light and fluffy; add vanilla.
2. Remove ice from water and add 1 1/2 c water alternately with sifted flour in 3 additions, beating well after each addition; add baking powder.
3. Fold in stiffly beaten egg whites.
4. Bake in three greased 9"layer pans (or one 9x14 pan) at 375 for 25 minute.
5. Do not overbake.
6. Frost with your choice of frosting or Cool Whip Frosting.
Title: Best Carrot Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 4 flour
- 2 salt
- 1 baking soda
- 2 baking powder
- 2 cinnamon
- 2 carrots
- 3 butter
- 1/2 cream cheese
- 1 powdered sugar
- 1 vanilla
- 1 walnuts
- 1
Instructions:
1. Sift dry ingredients together.
2. Combine oil and sugar, mix well.
3. Add one egg at a time mixing well after each addition.
4. Gradually add dry ingredients, mixing well.
5. Fold in carrots.
6. Bake in greased and floured 9 x 13 pan for 50-60 minutes.
7. ICING: Combine butter and cream cheese.
8. Beat until light.
9. Gradually add powered sugar while beating.
10. Add vanilla and nuts, mix well.
11. Spread on cooled cake.
Title: Fiber Fit Brownies
Ingredients:
- 1/4 butter
- 2 erythritol
- 1 vanilla
- 4 eggs
- 1/2 salt
- 1 flax seed meal
- 4 baking powder
- 2 half-and-half
- 1 water
- 1/3 walnuts
- 2/3
- 2
- 1
Instructions:
1. Preheat oven to 350 F and grease a 9X13 pan.
2. Cream the butter until fluffy.
3. Add the erythritol to the butter and cream them together until fully combined.
4. Beat the eggs into the mixture, one at a time.
5. Add vanilla.
6. Add salt and cocoa, beat well.
7. Add chocolate, beat until fluffy.
8. Add the remaining ingredients and mix well to combine.
9. Pour into a pan and bake for 35 to 40 minutes until top springs back.
10. Cool, then cut into 32 squares.
Title: My Mom's Oatmeal Cake
Ingredients:
- 1 1/2 water
- 1 quick oats
- 1/2 - 1 butter
- 1 margarine
- 1 brown sugar
- 2 white sugar
- 1 1/3 eggs
- 1 flour
- 1 baking soda
- 1/2 cinnamon
- 1 salt
- 1/2 butter
- 1 margarine
- 1 milk
- vanilla
- brown sugar
Instructions:
1. Bring to a boil water and quick oats.
2. Let stand 15 mins.
3. Cream together 1/2 cup butter or margarine, brown sugar, white sugar And 2 well beaten eggs. Mix with oatmeal.
4. Sift together flour, baking soda, cinnamon, and salt
5. Add to mix and beat well.
6. Pour into a 13 X 9 in. baking pan.
7. Bake 350 degrees F 30 to 35 mins.
8. FROSTING mix together melted butter or margarine, canned cream or milk, vanilla, and brown sugar.
9. Spread on cake brown in oven for a few mins.
10. Can add rasins or cocconut.
Title: sesame poli
Ingredients:
- 2 sesame seeds
- 2 jaggery
- 5 cardamoms
- 1 1/2 whole wheat flour
- 2 all-purpose flour
- 1/2 dry coconut powder
- 8 saffron strands
- 1 milk
- 1 salt
Instructions:
1. Mix two flours,salt with sufficient water to a fine (as puri) dough.
2. Knead well.
3. Cover it&let it stay for ½hour.
4. Meanwhile prepare for stuffing.
5. Roast sesame seeds till it gets good flavour,cool it&grind it along with coconut&jaggery.
6. Mix cardamom seeds directly.
7. Add dissolved saffron to this and make it equal size balls.
8. keep aside.
9. Now knead the atta dough well.
10. make it equal sized balls.
11. Roll like puris&place one sweet ball in it&cover.
12. it.
13. Roll it carefully to a round roti.
14. Heat"tawa" (griddle) cook them both sides to golden brown colour,using 2 tsp oil.
15. Variation:-Can be prepared with using channadaal.
16. moongdaal,freshcoconut,suji&suga<U+0088>c also.
Title: Peanut Cookies With Red Chile Crackle
Ingredients:
- 1 unsalted butter
- 1 peanut butter
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 3 whole wheat pastry flour
- 1 baking soda
- 1/3 unsalted dry roasted peanuts
- 1 sugar
- 2 cayenne
- 1/4
Instructions:
1. In a large mixing bowl, beat the butter, peanut butter and 1 cup white sugar and brown sugar until creamy.
2. Beat in the eggs and vanilla.
3. Add the flour and baking soda, continuing to mix until well combined.
4. Add the peanuts and chocolate chips, cover bowl and place in the refrigerator for about 30 minutes.
5. In a small bowl, mix together the chile powder, 1/4 cup sugar and cayenne.
6. Preheat oven to 350 degrees.
7. Prepare cookie sheets by lining with parchment paper.
8. Form heaping tablespoons of the chilled dough and roll into balls.
9. Roll each ball in the chile sugar and place on cookie sheets, allowing 2 inches between the cookies.
10. Bake at 350 degrees for 12 to 15 minutes or until lightly golden and just set.
11. Allow the cookies to cool on cookie sheet 1 minute; remove to a wire rack with spatula cool completely.
Title: Simple Creamy Rice Pudding
Ingredients:
- 6 milk
- 1 arborio rice
- 3/4 sugar
- 1/2 heavy cream
- 1 egg
- 2 vanilla
- cinnamon
Instructions:
1. In a large pot bring rice and milk just to a boil and simmer over med/low heat for approx 45 minutes until mixture coats the back of a spoon.
2. In a small bowl mix beaten egg, cream, sugar, and vanilla. Whisk into rice mixture and cook 5 minutes.
3. Let cool.
4. Pour into individual serving dishes, or a large bowl, and top with cinnamon.
Title: Hertzoggies (Cookies!)
Ingredients:
- 250 flour
- 25 baking powder
- 2 salt
- 1/2 butter
- 125 water
- 3 sugar
- 15
- 4 -6
- 3
- 250
- 500
Instructions:
1. Sift together the flour, superfine (caster) sugar, baking powder and salt.
2. Rub the butter lightly into the flour with fingertips until like crumbs.
3. Beat egg yolks lightly with the water, and add.
4. Mix until a soft, manageable dough forms. Add a tiny bit more water if the dough is too firm.
5. Knead this dough well, cover, and set aside.
6. Heat oven to 180 deg C/350 deg F.
7. Grease the hollows of patty pan tins, or spray with nonstick spray. (I'm talking about the shallow hollows -- not deep ones like for muffins).
8. Roll the dough out thinly on a floured surface.
9. Press out circles large enough to form adequate pastry crusts for the patty hollows.
10. Line the patty hollows with the pastry.
11. Put a small blob of jam in each crust -- about 3/4 teaspoon.
12. Whip the egg whites until quite stiff.
13. Slowly add the sugar and whisk well after each addition.
14. Stir in the dessicated coconut.
15. Put spoonsful of this filling in the patty hollows over the jam blobs. Try to do this neatly as it affects the final shape of the cookie.
16. Bake the cookies 20 - 25 minutes in centre of oven.
17. Cool slightly in the pans, then lift out and cool on wire racks.
18. About 30 cookies.
Title: Piña Colada Cola Cake
Ingredients:
- 1 instant coconut cream pudding mix
- 1 eggs
- 1 crushed pineapple
- 1
- 1/2
- 1
- 4
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a bundt, fluted, or tube pan.
3. In a mixer bowl, combine cake mix, pudding mix, coconut, nuts, oil, soda and eggs; mix well.
4. Pour into prepared pan.
5. Bake for 50-60 minutes or until a toothpick comes out clean when inserted into the center.
6. Remove from oven; allow to cool down prior to removing from pan and frosting.
7. In a small bowl mix coconut cream frosting with pineapple and coconut.
8. Use this mix to frost the cooled cake.
Title: Jack Daniels Pecan Pound Cake
Ingredients:
- 1 sweet butter
- 1 1/2 sugar
- 6 eggs
- 3 cake flour
- 2 baking powder
- 1 salt
- 1/2 nutmeg
- 1 sour cream
- 1/2 pecans
- 1 confectioners' sugar
- 2 water
- 2 -3
Instructions:
1. Preheat oven to 325 degrees.
2. Mix butter and sugar. Add eggs one at a time. Add in dry ingredients, which should have been mixed together, sour cream and whiskey. Stir in pecans.
3. Turn into a greased and floured 10" tube or bundt pan. Bake at 325 degrees for 75 minutes or until a tester or toothpick comes out of the cake clean.
4. Cool the cake and pour the icing over the top. Let sit for at least one day. Keep in an airtight container or covered with plastic wrap.
Title: Easy Brownies
Ingredients:
- 1/2 margarine
- 2 sugar
- 1 eggs
- 2 flour
- 1/2 vanilla extract
- 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Line and grease an 8" x 8" pan.
3. Melt the margarine and chocolate together in a small bowl, stirring until completely melted. Place the melted chocolate and margarine mixture in a large bowl then the sugar and beat on medium speed for 2 minutes. Slowly mix in the beaten eggs, and beat until combined. Stir in the flour and vanilla beating just until fully mixed.
4. Pour the batter into the prepared pan and baked in the middle of the oven for 25 - 30 minutes, or until a tester inserted in the centre comes out clean.
5. Let cool on cooling rack, then cut into squares.
Title: Pomegranate With Orange Juice and Strawberries
Ingredients:
- 2 pomegranates
- 1 sugar
- 2 lemon juice
- 1/3 oranges
- 4 strawberry
- 1 mint leaf
Instructions:
1. Remove the pomegranates from the husk, and rinse the white pulp off of the seeds. Place the seeds into a bowl.
2. Mix the orange juice and the lemon juice with the sugar, and pour over the pomegranate.
3. Cut the strawberries into bite-size pieces.
4. Add the strawberries and the orange sections to the bowl. Refrigerate for 30 minutes, then remove, decorate with mint leaves if you would like, and serve on a platter.
Title: Angel Cordial Delight
Ingredients:
- 8 crushed pineapple
- 8 maraschino cherries
- 4 mini marshmallows
- 1 heavy cream
- 1 unflavored gelatin
- 1
Instructions:
1. Cut drained cherries in fours and slice marshmallows in half.
2. Drain pineapple and add to marshmallows, cherries and nuts.
3. Allow to sit for 1- 2 hours.
4. Save out a few cherry halves to decorate top.
5. Dissolve Knox gelatin in 1/2 cup cold milk. Let sit for a few minutes and then warm in microwave to dissolve. Stir well and add to fruit mixture and allow to set.
6. Whip heavy cream and fold into fruit.
7. Cut angel food cake into 3 layers and fill.
8. You should have enough to top with filling and decorate with extra cherry halves and almonds.
9. Chill until serving time.
10. (Can be made a day ahead and kept in refrigerator).
Title: Poppy Seed Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 1 sour cream
- 1 poppy seeds
- 1 vanilla
- 1/2 salt
- 1 baking soda
- 2 flour
Instructions:
1. Sift flour, salt & soda together set aside.
2. Cream butter & sugar.
3. Add egg yolks.
4. Add sour cream.
5. Add poppyseeds.
6. Add flour,salt & soda.
7. Beat egg whites til stiff.
8. Gently fold in egg whites.
9. Bake 1 hour at 300º in bunt pan.
Title: Peanut Chocolate Pudding
Ingredients:
- 3 skim milk
- 1 sugar-free instant chocolate pudding mix
- 1/3 peanut butter
Instructions:
1. In a mixing bowl, combine milk and pudding and mix.
2. Mix in peanut butter until smooth.
3. Refrigerate.
4. Top with Cool Whip if desired.
Title: Grandma Geldner's Pflaum (Plum) Torte
Ingredients:
- 1 sugar
- 1/2 unsalted butter
- 1 flour
- 1 baking powder
- 1 salt
- 2 eggs
- 12 plums
- 1 sugar
- lemon juice
- cinnamon
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and sugar; add eggs to mix.
3. Mix well until uniform and add flour, baking powder and a pinch of salt.
4. Mix well before spooning batter into a greased or oiled 9" spring form pan.
5. Place plums on batter skin side up and sprinkle with sugar and lemon juice.
6. Spread cinnamon over plums and bake for 1 hour.
7. Cool to lukewarm and remove from pan.
Title: STICKY DATE PUDDING WITH TOFFEE SAUCE
Ingredients:
- 1 3/4 dates
- 2 water
- 1 1/2 baking soda
- 6 unsalted butter
- 1 sugar
- 3 eggs
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 ground ginger
- 1/2 salt
- 3/4 unsalted butter
- 1 1/4 brown sugar
- 1 heavy cream
- 1/2 vanilla extract
- 1 dark rum
Instructions:
1. Preheat oven to 350°F (180 °C). Line an 8-inch (20 cm) square baking pan with parchment paper. Half-fill a larger baking pan with hot water.
2. For the pudding, chop the dates coarsely, place them in a small saucepan with the water and bring to a boil for 5 minutes. Remove the saucepan from the heat, mix in the baking soda and let stand for 20 minutes.
3. In a bowl, cream together the butter and sugar, adding the eggs one by one, mixing well after each addition.
4. In a separate bowl, sift together the flour, baking powder, ground ginger and salt. Use a spoon to work this into the egg mixture. Finally, add the date mixture and combine all the ingredients well.
5. Pour the mix into the prepared baking pan and sit the pan in the water bath. Bake for 20 minutes, then reduce to oven temperature to 300°F (150 °C) until the cake is cooked, 25 more minutes, or until a toothpick comes out clean when inserted in the middle. Cut in 8 squares.
6. For the toffee sauce, melt the butter and dissolve the sugar in it over medium heat. Add the cream and, if using the vanilla and rum, simmer for 5 minutes until thickened slightly, stirring just to incorporate.
7. Serve the pudding warm with warm toffee sauce and vanilla ice cream. The pudding can be made ahead and kept refrigerated until needed. It can be reheated by steamer, or lightly microwaved before serving.
Title: Buttercream Frosting
Ingredients:
- 1 1/2 butter
- 5 powdered sugar
- 3 milk
- 1 1/2 vanilla
Instructions:
1. Beat softened butter until light and creamy. Add milk and vanilla, mix well. Gently add powdered sugar. Mix until well blended. .
2. Frost as soon as cake or rolls have cooled. ENJOY .
Title: One Bowl Fudge Frosting
Ingredients:
- 6 powdered sugar
- 4 margarine
- 1/2 milk
- 1/3 vanilla
- 2
Instructions:
1. Microwave chocolate in large microwavable bowl on HIGH 1 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time.
2. Stir until completely melted.
3. Beat in sugar, 2 tablespoons of the margarine, milk, and vanilla with electric mixer on low speed until well blended.
4. Beat in remaining 6 tablespoons margarine until smooth.
5. If frosting becomes too thick, beat in additional milk by teaspoonfuls until of spreading consistency.
6. *TOP OF STOVE PREPARATION.
7. Melt chocolate and margarine in heavy 2-quart saucepan on very low heat; stirring constantly.
8. Remove from heat.
9. Continue as above.
10. **1oz square chocolate= 3 to 4 TBSP cocoa+ 1/2 TBSP fat.
Title: Thea's Baklava
Ingredients:
- 1 phyllo pastry
- 3/4 unsalted butter
- 2 walnuts
- 1 sugar
- 1/4 ground cinnamon
- 2 ground cloves
- 1/8 sugar
- 2 water
- 2 whole cloves
- 3 cinnamon stick
- 1 lemon juice
- 1 lemon rind
Instructions:
1. Preheat oven to 325.
2. Butter base and sides of 13x9x2 pan (seperate quantity of butter).
3. Melt butter and allow to rest to thickened (If you don't you'll need almost DOUBLE the amount!).
4. Mix nuts, sugar and spices together.
5. Place 9 sheets of filo brushing each with butter before the next is added. (Use pastry brush).
6. Spread 1/2 the nut mixture over top sheet of filo.
7. Add 2 more sheets (one at a time), buttering between.
8. Spread remaining nuts over the top.
9. Top with all remaining sheets of filo, buttering between each one.
10. Trim edges (around sides of dish) with a VERY sharp knife.
11. Butter the top layer.
12. Score through the first few layers of filo (into diamond shaped pieces) to facilitate cutting later.
13. Sprinkle lightly with water over the top to avoid curling of top layer(s).
14. Bake for 30 minutes (middle rack), covering with foil if the top browns too much.
15. After 30 minutes, remove from oven.
16. Spoon strained syrup over HOT baklava.
17. Allow to sit for several hours to all day before serving (the longer, the better).
18. While baklava is baking, prepare syrup.
19. Place ingredients in saucepan and stir constantly until sugar dissolves completely.
20. Boil for 10 minutes.
21. Strain and allow syrup to cool before using.
Title: Non- Dairy Whipped Cream - Soy Free (Raw)
Ingredients:
- 1 cashews
- 1 coconut milk
- 2 coconut milk
- 3 raw honey
- 1 lemon juice
- 1 vanilla extract
- 1 salt
- 1/2 coconut oil
- 1
Instructions:
1. Blend all ingredients except the last two in high speed blender until smooth.
2. Add Sunflower (NOT SOY) lecithin and coconut oil and blend some more until thoroughly mixed.
3. Set in fridge for about 1 hours.
Title: Pate Brisee
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 butter
- 1/2 sugar
- 1/8 salt
- 1/4
Instructions:
1. Put flour into mixing bowl.
2. Add butter and sugar and salt.
3. With hands, break butter into flour.
4. The bits of flour should remain visible as pea-size bits throughout the flour.
5. Add enough water and knead just enough for the ingredients to hold together.
6. Wrap in plastic wrap and refrigerate until firm.
Title: Egyptian Milk Chocolate Chip Pumpkin Cake
Ingredients:
- 3 all-purpose flour
- 2 1/2 granulated sugar
- 3/4 brown sugar
- 1 pumpkin pie spice
- 1 1/2 apple pie spice
- 1 1/2 baking powder
- 1/2 baking soda
- 6 salt
- 1 pumpkin
- 3/4 butter
- 6 margarine
- eggs
- egg substitute
Instructions:
1. Preheat oven to 350°F.
2. Generously spray the tube pan with a nonstick spray.
3. set aside 1/2c flour in a small bowl.
4. in a large bowl,combine the pumpkin,melted butter and eggs.
5. Add the pumpkin mixture to flour mixture and stir until combined. Add the chocolate chip mixture. Stir until combined, then pour the batter into the tube pan.
6. Bake for 60 minutes or until a wooden toothepick comes out clean, when tested near the center of the cake.
7. Cool pan on a wire rack for 15 minutes. Gently remove the cake from the pan and cool for 30 minutes. garnish with powdered sugar or drizzle with icing.
Title: Frosted Pecans
Ingredients:
- 1 water
- 1 pecans
- 1 salt
- 1 cinnamon
- 1 sugar
- 1
Instructions:
1. Heat oven to 300 degrees.
2. Liberally spray a baking sheet with cooking spray, such as Pam.
3. Beat egg white and water until foamy, not stiff.
4. Stir in pecans to coat.
5. Mix salt, sugar and cinnamon together and add to coated pecans.
6. Toss pecans until thoroughly coated.
7. Place coated pecans on cookie sheet.
8. Bake 30-35 minutes, TURNING EVERY 5-6 MINUTES (this is VERY important to the success of the recipe) Remove from oven and stir again before cooling.
Title: Italian Chocolate Sandwich Cookies - Giada De Laurentiis
Ingredients:
- 1 unsalted butter
- 2/3 sugar
- 1 all-purpose flour
- 1 cornmeal
- 1/3 polenta
- 1 1/2 cocoa powder
- 1/4 baking powder
- 1/2 salt
- 1/2 orange, zest of
- 3/4 unsalted butter
- 1/2 powdered sugar
- 1 orange, zest of
- salt
Instructions:
1. Preheat the oven to 350 degrees F.
2. To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
3. Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.
4. Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.
5. To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.
Title: Chocolate Fondue
Ingredients:
- 24 evaporated milk
- 1 1/4 sugar
- 1/4 vanilla extract
- 2
Instructions:
1. Place all ingredients in a double boiler.
2. Cook over medium heat for ten minutes until chocolate is melted and mixture looks like hot fudge sauce.
3. Place mixture in bowl and serve with cubes of cake or brownies, ginger or shortbread cookies, or sliced fruit.
Title: Sun-In-A-Cloud
Ingredients:
- 1 Cool Whip Topping
- 1 prepared vanilla pudding
- 1/2
- 1
Instructions:
1. spoon whipped topping onto center of 9-inch serving plate.
2. Use back of spoon to spread whipped topping onto bottom of plate, slightly indenting center.
3. Fill center with pudding.
4. Decorate with sprinkles.
5. SERVE immediately Or cover and refrigerate until ready to serve.
6. INSERT 8 of the graham sticks into whipped topping.
7. Serve with additional graham sticks.