lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Bread Pudding With Caramel Sauce
Ingredients:
- 2 eggs
- 1 half-and-half
- 2 pumpkin
- 15 brown sugar
- 1 cinnamon
- 2 ground ginger
- 1 1/2 ground nutmeg
- 1 ground cloves
- 1/2 vanilla
- 2 raisins
- 10 pecans
- 3/4 brown sugar
- 3/4 butter
- 1 1/4 sugar
- 1/2
- 1
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 11x7 baking dish with cooking spray.
3. Whisk half & half/eggnog, pumpkin, brown sugar, eggs, spices & vanilla in large mixing bowl. Mix well.
4. Fold in bread cubes, raisins & pecans.
5. Pour into baking dish, let stand for 15 minutes.
6. Bake until tester inserted in middle comes out clean, 35-40 minutes.
7. Caramel sauce:
8. Over medium heat, in medium saucepan, whisk brown sugar & butter until gets to a rolling boil. Whisk in whipping cream, lower heat, continue whisking until sauce is smooth & thickens a bit. Should still be a pouring consistency.
9. Whipped cream:
10. Whip whipping cream & extra-fine sugar together in chilled mixing bowl until stiff peaks form. Use to garnish bread pudding & caramel sauce.
Title: Easy Lemon Mousse
Ingredients:
- 1 lemon, zest of
- 1 sugar
- 1 low-fat cream cheese
- 1/4 fat free cream cheese
- 1/4
Instructions:
1. Place the double cream, lemon zest and sugar in a large bowl and whisk until it thickens.
2. Add lemon juice and whisk again until thick.
3. Fold in cream cheese.
4. Transfer to serving dishes.
5. Refridgerate for approximately one hour.
Title: Oznei Haman (Or Hamentashen or Jewish Tricorn Cookies)
Ingredients:
- 1/2 unsalted butter
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 3 egg
- 2 1/4 poppy seeds
- 1 clear honey
- 3 lemon rind
- 1 lemon juice
- 2 water
- 1 egg
- 1 raisins
- 4
- 1/3
- 1
- 1/4
Instructions:
1. For the dough: Beat the butter with the sugar until light and creamy. Beat in the vanilla and egg yolks. Sift over the flour, stir in, then work into a dough with your hands. Knead until smooth. Put in plastic wrap and chill while fixing the filling.
2. For the filling: Put the poppy seeds, honey, sugar, lemon rind and juice into a pan with 4 tbl water and bring to the boil, stirring. Remove from the heat and beat in the almonds, egg and raisins. Cool while working with dough.
3. Preheat the oven to 350 and line two large baking sheets with baking parchment paper. Roll out the dough on a lightly floured surface to 1/8" thickness. Using a plain round 3" cutter, stamp out rounds.
4. Place a heaped teaspoon of filling on each round. Brush the edges with beaten egg, then bring the sides to the center to form a tricorn shape. Seal the edges together well and place on prepared baking sheets, spaced slightly apart.
5. Brush with beaten egg and bake for 20-30 minutes, or until golden brown. Transfer to a wire rack and leave to cool.
Title: Cranberry Upside-Down Cake
Ingredients:
- 4 unsalted butter
- 3/4 brown sugar
- 2 3/4 fresh cranberries
- 1/4 all-purpose flour
- 1 1/2 baking powder
- 2 salt
- 1/4 unsalted butter
- 1/4 sugar
- 1 vanilla extract
- 1 eggs
- 2 cream of tartar
- 1/2
- 1/4
Instructions:
1. Use a 9-inch round or 8-inch square cake pan with 3-inch sides.
2. To make cake topping, place the butter and brown sugar in the cake pan. Place the pan on a stovetop burner over low heat and melt, stirring with a wooden spoon. When the mixture begins to caramelize, turning a slightly darker shade of brown, remove from the heat and let cool. Scatter the cranberries evenly in the bottom of the pan and drizzle in the orange juice. Set aside.
3. Preheat the oven to 350 degrees.
4. To make the cake batter, sift the flour, baking powder, and salt into a bowl.
5. In a large mixing bowl, cream together the butter and sugar until pale and creamy. Mix in vanilla.
6. Add the egg yolks one at a time, scraping down the bowl after each addition.
7. Gradually add the dry ingredients and the milk in stages finishing with the last of the dry ingredients.
8. In another mixing bowl, whisk together the egg whites and cream of tartar.
9. Beat the whites until they form firm peaks. Fold into the batter in two batches.
10. Pour batter over topping in baking pan and bake until the top is golden and the cake pulls away from the sides of the pan, about 50-60 minutes.
11. Serve with lightly sweetened whipped cream flavored with a little orange liqueur.
Title: Lemon Crisps
Ingredients:
- 1 3/4 shortening
- 1 white sugar
- 1 brown sugar
- 2 lemon juice
- 2 eggs
- 2 lemon rind
- 5 1/2 flour
- 1/2 salt
- 1 baking soda
Instructions:
1. Cream shortening and add sugars.
2. Add lemon juice, rind, eggs.
3. Mix dry ingredients and add.
4. Form dough into small balls.
5. Place on a greased cookie sheet and flatten.
6. Bake 350F for 10-12 mins.
Title: Chocolate Filled Meringue Cookies
Ingredients:
- 2 cream of tartar
- 1/4 sugar
- 1/2 vanilla extract
- 1 pecans
- 1 powdered sugar
- 1 butter
- 1/2 half-and-half
- 3 powdered sugar
- 2 1/4
Instructions:
1. Preheat oven to 350ºF.
2. Beat egg whites and cream of tartar at high speed with a mixer until foamy.
3. Gradually add the 1/2 cup of sugar, 1 Tbs at a time, until stiff peaks form and sugar is dissolved - about 2-4 minute.
4. Stir in 1/2 tsp vanilla extract and chopped pecans.
5. Drop by teaspoonfuls onto baking sheets lined with aluminum foil.
6. Dip a finger in the Tbs of powdered sugar and make an indentation in the center of each cookie.
7. Place in the oven and immediately turn the oven OFF. Don't open the door for at least 8 hours.
8. Remove from oven, and carefully peel cookies from foil.
9. Combine butter, cocoa, and half and half in a small saucepan and bring to a boil over medium heat.
10. Remove from heat and cool to room temperature.
11. Add the 2 1/4 cups powdered sugar and beat well with an electric mixer.
12. Stir in remaining 1/2 tsp vanilla.
13. Just before serving, pipe cocoa mixture into the indentation of each cookie with a star tip - if you have one.
Title: Rommegrot--Norwegian Christmas Pudding
Ingredients:
- 2 sour cream
- 11 -12 all-purpose flour
- 2 -3 milk
- 1/2 salt
- 1 sugar
- butter
- sugar
- ground cinnamon
Instructions:
1. Garnishes: melted butter sugar ground cinnamon Place the sour cream in a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring constantly.
2. Turn down heat and allow to barely simmer for 1 hour, uncovered, to reduce slightly.
3. It must not boil.
4. Use a heat diffuser for this process.
5. Using a flour sifter or strainer, slowly add enough flour to thicken the cream.
6. I use about 11-12 Tbsp. for a very thick pudding.
7. Using a wire whisk, whip in the flour 1 Tbsp. at a time.
8. The cream will thicken and start to pull away from the sides of the pan.
9. If the sour cream is very rich, the butter will now begin to form and rise tot he top.
10. Remove this with a spoon and set it aside. Stir in enough hot milk to obtain a porridge-like consistency.
11. Add sugar and salt to taste. Serve in bowls with melted butter, sugar, and cinnamon on top.
Title: Chocolate Ricotta Cream
Ingredients:
- 15 part-skim ricotta cheese
- 5 honey
- 2 vanilla extract
- 1 cinnamon
- 1/2
- 2
Instructions:
1. Process cheese in food processor for 1 minute.
2. Add honey, cocoa, vanilla and cinnamon.
3. Process until smooth and creamy.
4. Spoon into 6 wine glasses and garnish with almonds.
Title: Low-fat Banana Bars
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/4 applesauce
- 1/4 margarine
- 1 egg
- 1/3 milk
- 1/2 baking soda
- 1/2 salt
- 1 lemon juice
- 1 banana
- 2 walnuts
- 2 margarine
- 1/4 powdered sugar
- 1 salt
- 1/2 vanilla
- banana
Instructions:
1. Mash banana and lemon juice together.
2. Combine all ingredients and beat for 2 minutes at medium speed.
3. Spread in a greased 9 x 13 inch pan.
4. Bake for 25 to 30 minutes at 350 degrees.
5. Combine all frosting ingredients and frost when bars are cool.
6. Sprinkle with walnuts if desired.
Title: Date and Walnut Loaf - Fat Free
Ingredients:
- 8 self raising flour
- 1/2 baking powder
- 1 salt
- 4 brown sugar
- 8 dates
- 3 walnuts
- 1 egg
- 5 milk
Instructions:
1. Preheat oven to 150°C (300°F).
2. Chop dates into small dice and chop walnuts.
3. Sift flour baking powder and salt into bowl, mix in the sugar dates and walnuts.
4. Lightly beat egg and milk together and stir into mixture.
5. Mix well until batter is smooth.
6. Cook in prepared loaf tin for approximately 45 - 60 minutes.
7. To keep moist, after it’s cooled for half an hour or so, drape a clean tea towel over the cake.
8. You can slice up all the cake and freeze it wrapped in foil.
Title: Buttermilk Pecan Pie
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 salt
- 1/2 vegetable shortening
- 3 - 3 1/2 eggs
- 3 sugar
- 1 1/3 flour
- 2 unsalted butter
- 8 vanilla extract
- 1 buttermilk
- 1/4 pecan pieces
- 1
Instructions:
1. To prepare the crust, combine flour and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly. Press mixture gently into a 5-inch circle; wrap in plastic wrap. Chill 15 minutes. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.
2. Preheat to 275°F
3. To prepare the filling, beat eggs with a whisk. Add sugar and flour; beat well. Add melted butter, buttermilk and vanilla.
4. Stir well.
5. Sprinkle pecan pieces evenly into the pie crust; pour in egg mixture.
6. Bake about 1 hour or until golden brown and set.
Title: Strawberry Shortcakes
Ingredients:
- 2 1/2 flour
- 1/2 butter
- 1/3 sugar
- 1 sugar
- 2 1/2 baking powder
- 1 salt
- 1 milk
- strawberry
Instructions:
1. Preheat oven to 425°F In a food processor, combine flour, butter, 1/3 cup sugar, baking powder and salt. Process until mixture looks like coarse meal.
2. Add milk, pulse just until moistened, 4 or 5 times.
3. Turn out dough onto lightly floured surface, with floured hands, gently pat dough into a 4 by 8 rectangle.
4. Cut dough into 8 squares and place on baking sheet. Sprinkle with remaining sugar.
5. Bake until golden, about 25-30 minutes.
6. To serve, split biscuits and layer strawberries and whipped cream between the top and bottom.
7. Enjoy!
Title: Versatile Butter Cookies, Ala Land O'lakes
Ingredients:
- 1 1/2 sugar
- 1 butter
- 2 eggs
- 3 all-purpose flour
- 1 baking soda
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 400º.
2. Combine sugar, butter and eggs in large bowl. Beat at medium speed until creamy.
3. Reduce speed to low; add remaining ingredients.
4. Beat until well mixed.
5. Put decorator sugar into small bowl. Shape dough into 1 inch balls; coat with decorator sugar.
6. Place balls 2 inches apart on cookie sheet.
7. Bake for 7-10 minutes, or until golden.
Title: Bailey's Creamy Chocolate Pudding
Ingredients:
- 1/4 sugar
- 1/4 cornstarch
- 1 1/3 milk
- 1/2 Baileys Irish Cream
- 1 chocolate
- 1/3
- 3
Instructions:
1. Combine sugar & cornstarch in a heavy, medium saucepan.
2. Add milk& whisk until dry ingredients are dissolved.
3. Whisk in egg yolk & cream.
4. Cook, over medium heat, stirring constantly, until the mixture comes to a full boil & thickens.
5. Remove from heat & whisk in Bailey's.
6. Add chocolate & whisk until melted& smooth.
7. Pour pudding into ramekins or serving dishes.
8. Let cool slightly & cover the tops with plastic wrap to prevent a skin from forming.
9. Refrigerate until chilled- a minimum of 2 hours.
10. To serve, garnish with chocolate curls or cocoa powder or whipped cream or all three!
Title: Cherry Square
Ingredients:
- 1 1/4 all-purpose flour
- 1/3 brown sugar
- 1/2 butter
- 2 firm margarine
- 1 1/4 eggs
- 1 brown sugar
- 1/2 all-purpose flour
- 1/8 baking powder
- 1 salt
- 1/2 walnuts
- 1/2 red maraschino cherries
- 1 icing sugar
- 2 butter
- 1/2 firm margarine
- 1 vanilla
- water
- milk
Instructions:
1. Bottom Layer:
2. Crumble all 3 ingredients together well.
3. Press in an ungreased 9x9 inch pan.
4. Bake in 350 degree oven for 15 minutes.
5. Second Layer:
6. Beat eggs slightly and mix in the rest of the ingredients in order given.
7. Spread over first layer.
8. Return to oven and bake for 25 minutes until brown.
9. Icing:
10. Beat all 4 ingredients together in small bowl, adding more water or icing sugar if needed to make a more spreadable mixture.
11. Spread over cooled squares.
12. This makes a minimum amount of icing.
13. Cut into 36 squares.
Title: Chocolate Dream Cake
Ingredients:
- 1 3/4 cake flour
- 1 1/2 sugar
- 1 baking soda
- 1 salt
- 1/2 butter
- 1/2 buttermilk
- 1 eggs
- 2
Instructions:
1. Preheat oven to 350.
2. in a bowl, sift together flour, sugar, baking soda, salt and cocoa.
3. add butter and 2/3 of the buttermilk; mix well.
4. add eggs and remaining buttermilk; mix well.
5. pour into greased 9 x 13 inch pan.
6. bake 30 minutes or until toothpick inserted near the center comes out clean.
7. cool 10 minutes then remove to a wire rack to finish cooling.
Title: Applesauce Oatmeal Cake
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 4 eggs
- 1 applesauce
- 2 applesauce
- 3/4 milk
- 1 1/2 flour
- 1 1/2 rolled oats
- 1/4 salt
- 1 baking powder
- 1 1/2 cinnamon
- 3/4 nutmeg
- 3/4 clove
- 1 1/2 raisins
- 1 1/2 walnuts
Instructions:
1. In a large bowl, cream butter with sugar. Beat in eggs, then applesauce and milk.
2. In another bowl, stir together flour, oats, salt, baking powder and the spices.
3. Beat into applesauce mixture.
4. Stir in raisins and nuts.
5. Turn batter into greased and floured tube pan.
6. Bake cake in a 350F oven for 65 minutes, or until cake test done with a toothpick.
7. Let cool on a rack.
Title: Magic Chocolate Mud Cake
Ingredients:
- 1/4 butter
- 1 brown sugar
- 2 milk
- 1 self rising flour
- 1 ground cinnamon
- 5 cocoa powder
- plain yogurt
- vanilla ice cream
Instructions:
1. Preheat oven to 350°F Lightly grease a 6-cup straight sided oven proof dish and place on a baking sheet.
2. Place the butter in a saucepan. Add 3/4 cup of the sugar and 2/3 cup of the milk. heat gently. stir occasionally, until the butter has melted and all the sugar is dissolved. remove pan from heat.
3. Sift flour, cinnamon and 1 tbls. of the cocoa powder into the pan and stir into the mixture, mixing evenly. Pour the mixture into the prepared dish and level the surface.
4. Sift the remaining sugar and cocoa powder into a bowl, mix well, then sprinkle it over the cake mixture.
5. Pour remaining milk over the cake.
6. Bake for 45 to 50 minutes or until the sponge has risen to the top and is firm to the touch. Serve hot, with yogurt or vanilla ice cream.
Title: Cherry Chocolate Chipper Cake
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 1/2 sour cream
- 1/4 butter
- 1/4 margarine
- 1/2 water
- 1/2 baking soda
- 1 baking powder
- 1/2 egg
- 1 cherry pie filling
Instructions:
1. Heat oven to 350°F Grease and flour round pan, 8x1 1/2 inches.
2. Beat all ingredients except chocolate chips and pie filling in large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 2 minutes. Stir in chocolate chips with spoon just until mixed. Pour into pan.
3. Bake 37 to 40 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Top cake with pie filling.
Title: Foolproof Buttercream Frosting
Ingredients:
- 6 sugar
- 3/4 light corn syrup
- 1/2 unsalted butter
- 2 vanilla
- 2
Instructions:
1. In mixer bowl at high speed, beat egg yolks until pale yellow, 4 to 5 minutes.
2. Butter a 2-cup glass measuring cup (you will need it for the next step--so butter it now).
3. In a 2- to 3-quart pan, combine sugar and corn syrup.
4. Cook over medium-high heat and stir until sugar is dissolved and mixture comes to a rolling boil.
5. Immediately pour into the butter glass measuring cup.
6. Beating constantly at medium speed, pour syrup in a thin, steady stream into egg yolks (avoiding beaters).
7. Continue beating until mixture is at room temperature (7 to 10 minutes).
8. Add butter and vanilla.
9. Beat just until smooth.
Title: Phyllo Petals With Berries
Ingredients:
- 6 phyllo dough
- 1/4 butter
- 2 powdered sugar
- 1 powdered sugar
- 1/4 vanilla
- 2 strawberries
- 1/2 raspberries
- 4 blueberries
- 1 brown sugar
- 1 powdered sugar
- 3
Instructions:
1. Heat oven to 400°F.
2. To assemble the crust place 1 sheet of phyllo dough over 9-inch pie pan, gathering slightly to make a ruffled and uneven edge.
3. Keep remaining phyllo sheets covered while assembling crust.
4. Brush phyllo dough with about 2 teaspoons of butter; sprinkle with about 1 teaspoon powdered sugar.
5. Place second sheet of phyllo in pan criss crossing the first. Brush with 2 teaspoons butter; sprinkle with 1 teaspoon powdered sugar.
6. Keep cross layering, buttering and sugaring remaining phyllo dough, butter and powdered sugar.
7. Bake for 5 to 10 minutes or until golden brown.
8. Let stand 5 minutes; remove from pan.
9. Place on serving plate.
10. Sprinkle powdered sugar over crust.
11. Let cool.
12. The crust can be made a day ahead.
13. Rinse berries, and put into 3 individual bowls.
14. Add 1 tbsp brown sugar,to each bowl and gently toss to coat, set aside.
15. Just before serving, beat whipping cream in small bowl at high speed until slightly soft peaks form .
16. Keep beating, while gradually adding 1/4 cup powdered sugar, until stiff.
17. Fold in orange juice and vanilla.
18. Fold in 2 cups strawberries, 1/2 cup raspberries and 1/2 cup blueberries.
19. Spoon whipped cream mixture into center of crust.
20. Arrange remaining berries over top;
21. Sprinkle with powdered sugar.
Title: Weight Watchers and Mormon Friendly Tiramisu
Ingredients:
- 10 fat free cream cheese
- 4 tofutti better-than-cream-cheese
- 4 mascarpone cheese
- 4 sugar
- 1/3 vanilla extract
- 1 mocha-flavored coffee
- 2
- 1
- 12
- 4
Instructions:
1. Using a serrated knife, cut angel food cake into 12 equal slices; set aside.
2. In a mixing bowl or food processor, combine both cheeses, whipped topping, sugar and vanilla. Microwave for 30 seconds. Mix until blended and smooth. Combine cocoa and grated chocolate in a separate bowl; set aside. Pour coffee and brandy flavoring into a shallow dish.
3. Dip 4 cake slices into coffee mixture and turn to coat. Place slices crosswise in bottom of an 8-inch loaf pan and press cake down to coat bottom (break up cake if necessary to coat surface).
4. Gently spread 1/3 cheese mixture over cake layer. Sprinkle with 1/3 cocoa mixture. Repeat procedure with remaining cake slices, cream cheese mixture and cocoa mixture to make 3 layers.
5. Refrigerate 2 hours.
Title: Dulce De Leche
Ingredients:
- 1 sugar
- 12 vanilla bean
- 1 baking soda
- 1/2
Instructions:
1. Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat B
2. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a simmer. Stir occasionally. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a strainer.
Title: Italian Tri-Color Cookies (Rainbow Cookies)
Ingredients:
- 7 almond paste
- 3/4 sugar
- 1/2 margarine
- 3/4 butter
- 3 eggs
- 1 all-purpose flour
- 1/4 salt
- 15 vegetable shortening
- 15
- 2/3
- 3
- 1
Instructions:
1. Preheat Oven to 350 degrees.
2. Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
3. In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).
4. Reduce speed to medium and beat in the eggs one at a time until blended.
5. Reduce speed to low and then add the flour and salt slowly to the mixture until combined.
6. Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.).
7. Add 15 drops of red food color to one bowl and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.
8. Spoon the untinted batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repear with red batter in second pan and green batter in remaining pan.
9. Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes.
10. Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.
11. Run tip of knife around side of pans to loosen layers.
12. Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
13. Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer.
14. Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.
15. Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.
16. take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.
17. In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted.
18. Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.
19. refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
20. To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
21. Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.
Title: Betty Crocker's Butter Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 3 flour
- 3 baking powder
- 1/2
Instructions:
1. Mix the butter, sugar, and egg together thoroughly. Stir in the flavoring extract you have chosen.
2. Sift the flour and baking powder together and stir inches Chill dough.
3. Preheat oven to 425 degrees F.
4. Rool dough very thin (1/8-inch) on a floured surface. Use cookie cutters to cut into desired shapes. Place on ungreased baking sheets.
5. Bake in preheated oven for 5 to 7 minutes. Remove cookies when they are golden not browned. Place sheets of cookies on cooling racks to cool.
6. After ten minutes remove cookies from baking sheets and finish cooling on racks.
7. Baked, cooled cookies may be frosed with pastel frosting or the frosting may be piped around the edges.
Title: Sticky Date Pudding With Balsamic Caramel Sauce
Ingredients:
- 185 dates
- 1 bicarbonate of soda
- 60 unsalted butter
- 185 caster sugar
- 2 eggs
- 185 self-rising flour
- 1 vanilla extract
- 75 brown sugar
- 4 unsalted butter
- 4
- 2
Instructions:
1. For Pudding.
2. Put 300ml water in a saucepan, add dates and bring to the boil. Remove from heat, add bicarb soda, stir and set aside.
3. Cream butter and sugar until light and fluffy. Add eggs one by one, beating well each time. Fold in flour, stir in date mixture and vanilla, and pour into a greased 18cm square cake tin.
4. Bake at 160C for 50 minutes, or until cooked when tested with a skewer.
5. For Sauce
6. Combine sugar and butter in a pan and stir over low heat until melted. Add cream and vinegar, bring to the boil, remove from heat and serve warm not hot.