lumicero/recipes-ing2inst huggingface dataset:
Title: Low-Cost Sugar Cookies
Ingredients:
- 1 sugar
- 1/3 vanilla
- 1 egg
- 1 flour
- 2 1/2 salt
- 1/2 baking soda
- 1/2 milk
- 1/4
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine and whisk sugar, oil, vanilla, and egg. (Try adding some lemon or orange zest, if desired).
3. Sift together flour, salt, and baking soda.
4. Add dry ingredients and milk to the wet ingredients; stir to combine thoroughly.
5. Chill 1 hour or more.
6. Roll to 1/8-inch thick, cut with cookie cutters, and place on greased baking sheet.
7. Bake 10-12 minutes.
8. Decorate if desired.
Title: Orange Filling
Ingredients:
- 6 sugar
- 3 cornstarch
- 1 butter
- 1
- 1/2
Instructions:
1. Mix sugar and corn starch in double boiler.
2. Add beaten egg yolk and orange juice. Cook for 10 - 15 minutes or until thick.
3. Remove from heat, add butter and peel.
4. Cool.
5. Lemon Cream Filling 1 egg yolk, beaten 1/2 cup sugar 2 Tbsp corn starch 1/4 cup lemon juice 1/8 tsp grated lemon peel 1/2 tsp butter 1/2 cup water.
6. Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes. Add butter.
7. Cool.
Title: Somerset Apple Cake - West Country, England
Ingredients:
- 4 butter
- 6 dark brown sugar
- 2 eggs
- 8 ground mixed spice
- 1 ground cinnamon
- 1 baking powder
- 2 cooking apple
- 1 milk
- 3 -4 clear honey
- 1 light brown sugar
- 1
Instructions:
1. Grease and line a deep 7" round cake tin with greaseproof paper (waxed paper).
2. Cream the butter and sugar together until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Add the flour, spices and baking powder and mix well. Fold in the apples and enough milk to make a soft dropping consistency.
3. Turn the mixture into the prepared tin and bake at 325F for 1 1/2 hours, until well risen and firm to the touch. Turn out on a wire rack to cool.
4. When the cake is cold, brush with the honey and sprinkle with the light brown sugar to decorate.
Title: Strawberry Mousse
Ingredients:
- 1 nonfat milk
- 1/2 frozen whole strawberries
- 1 confectioners' sugar
- 2 lemon juice
- 1
Instructions:
1. Beat contents of both envelopes from package of topping mix with milk until firm peaks form, about 3 minutes.
2. In another bowl, with fork, mash strawberries with sugar and juice until chunky sauce forms.
3. Add mixture to whipped topping; beat until well combined, 1 minute.
4. If desired, layer with preserves in 6 (1-cup) glasses.
5. Chill.
6. Garnish with additional whipped topping and strawberries, if desired.
Title: Celebration Cake With Hot Buttered Whiskey Glaze
Ingredients:
- 2 flour
- 4 baking powder
- 1/2 salt
- 1 butter
- 2 brown sugar
- 4 eggs
- 1/2 Bourbon
- 1/4 water
- 6 chocolate chips
- 1 pecans
- 1/4 butter
- 2 confectioners' sugar
- 1/3 Bourbon
- 1 vanilla
Instructions:
1. Preheat the oven to 325 degrees.
2. Grease and flour a 9 x 13" pan.
3. In a large bowl, mix flour, baking powder and salt.
4. Melt the butter and add to the flour mixture along with the brown sugar.
5. Add the eggs, whiskey and water, mixing well.
6. Pour into prepared pan.
7. Sprinkle with chips and nuts.
8. Bake for 50-55 minutes or until center is firm.
9. Cool 15 minutes then drizzle with glaze.
10. To make the glace, melt 1/4 cup butter in a medium saucepan.
11. Whisk in 2 cups confectioner's sugar, 1/3 cup whiskey and vanilla.
12. Blend well.
13. Pour over cake.
Title: Pina Con Chilli Paletas
Ingredients:
- 500 pineapple
- 2 -3 maple syrup
- 1 -2
Instructions:
1. Puree pineapple in a blender until smooth.
2. Taste and sweeten if needed.
3. Stir in red chilli flakes.
4. Pour into popsicle molds and freeze overnight.
Title: Regular White Icing (Add Butter to Make Buttercream Icing)
Ingredients:
- 2 powdered sugar
- 1/2 vanilla
- 1/2 milk
- 1 salt
- 1/4 butter
Instructions:
1. Mix powdered sugar and vanilla.
2. Add milk teaspoon by teaspoon until desired consistency.
3. Dash salt.
4. Note: Do NOT pour in the milk.
5. Trust me.
6. Do this as instructed, or you will have to keep adding sugar until you get a good consistency, and then you will end up with enough icing to cover surplus amout of cakes!
7. (If you are icing everything in your home, then go right ahead).
Title: Grandma's Cinnamon Pie
Ingredients:
- 1 sugar
- 2 1/2 flour
- 1/2 cinnamon
- 1/2 butter
- 2
Instructions:
1. Scald milk, do not boil.
2. Mix together the cinnamon, sugar, flour & melted butter.
3. Then very slowly add only 2/3 of the milk into the mixture while you are constantly stirring with a whisk.
4. Do this until the mixture thickens.
5. Filling will appear a little watery but it will thicken up.
6. Then slowly pour in the rest of the milk.
7. Keep stirring mixture then slowly pour into the pie shell.
8. Bake @ 375 degrees F for 40-45 minutes or until crust is done.
9. Set aside to cool before cutting in order for the pie to firm up.
10. Note: You can also use a grahamn cracker pie crust instead of a regular pie crust.
Title: Flan Au Citron (Lemon Flan)
Ingredients:
- 100 sugar
- 6 sugar
- 1 butter
- 4 eggs
- 700 milk
- 1 cornstarch
- 1 lemon, zest of
Instructions:
1. Heat together 3 tbsp sugar and 3 tbsp water until golden brown. Pour into a well-buttered flan mould.
2. Beat the eggs with the remaining 3 tbsp sugar until thickened, then add the 100g sugar along with the milk, cornflour and lemon zest.
3. Mix well and pour into the flan mould.
4. Cook in a bain-marie for 45 minutes until the flan thickens and sets. Allow to cool completely then serve.
Title: Tasty Fat-Free Gingerbread
Ingredients:
- 1/2 honey
- 1/2 molasses
- 5 mashed sweet potato
- 1 nonfat plain yogurt
- 1/2 whole wheat flour
- 1 unbleached white flour
- 1 baking soda
- 1 1/2 salt
- 1/4 ginger
- 2 cinnamon
- 1 dry mustard
- 1 allspice
- 1/2 nutmeg
- 1/4
Instructions:
1. Beat honey and molasses 5 minutes. Add yogurt, egg white and sweet potato and beat until well mixed.
2. Combine dry ingredients and mix well.
3. Add wet to dry and mix thoroughly but minimally.
4. Pour into a square pan or round cake pan sprayed lightly with Pam.
5. Bake in a 350 F oven, 30 minutes or until knife/toothpick inserted in center.
6. comes out clean. Start watching it early - when it starts to brown it's probably becoming overcooked.
Title: Cupcake Christmas Tree
Ingredients:
- 2 sugar
- 1 3/4 flour
- 3/4 cocoa powder
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 eggs
- 1 pure vanilla extract
- 1/2 boiling water
- 1 unsalted butter
- 1 confectioners' sugar
- 1 vanilla extract
- 8 cranberries
- 1 sugar
- 1
- 2 -4
- 10
- 1/2
Instructions:
1. Cupcakes: Preheat the oven to 375 degrees F. Line the cups of 2 to 4 mini muffin tins with paper liners (you can bake the cupcakes in batches if necessary). Mix the sugar, flour, cocoa powder, baking powder, baking soda, and salt together in a mixer fitted with a whisk attachment. Add the eggs and milk and mix until well combined. Drizzle in the oil and the vanilla and almond extracts and mix. With the mixer running at low speed, add the boiling water and mix just until smooth. Fill the lined muffin cups about 2/3 full. Bake until risen and firm to the touch, about 20 minutes. Let cool in the pans. Frosting: In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add the sugar, vanilla, and 2 tablespoons milk and mix until smooth. Add more milk a little at a time until the frosting is thick and spreadable. Using a flexible spatula, frost the tops of the cooled cupcakes. Refrigerate at least 1 hour before assembling the tree.
2. To assemble the tree, spread a thick layer of sprinkles out on a plate. Dip the tops of the cupcakes in the sprinkles and set aside. Tie curling ribbon around the candy canes and curl with a scissor blade. One inch up from the bottom of the styrofoam cone, stick toothpicks into the cone 1 1/2 inches apart, making a circle around the cone and leaving them sticking out at least 1 inch. Place the cone on a serving platter. Make the bottom ring of cupcakes by spearing the bottom of a cupcake onto one of the toothpicks in the cone, with the frosting facing out and with the side of the cupcake resting on the plate. One inch above the tops of the first row of cupcakes, place another row of toothpicks 1 1/2 inches apart, all around the cone, positioning them so that the second row will rest between the tops of the first row. You will fit fewer cupcakes on the second row; feel free to cut a cupcake in half if necessary to fit into the space available. Spear the cupcakes onto the toothpicks as before. Continue up the cone to form a tree of cupcakes, ending with a single cupcake on top. Serve within one hour, or refrigerate up to 24 hours. Stick the candy canes in the styrofoam and stick gilded cranberries on with a little extra icing. Pour sugar on the serving platter around the tree. To gild the cranberries, roll them on the sheets of gold leaf to roughly coat.
Title: Brown Sugar Bundt Cake
Ingredients:
- 1 instant vanilla flavor pudding and pie filling
- 1 eggs
- 4 water
- 1 brown sugar
- 1 pecans
- 1
Instructions:
1. Grease a 10-inch bundt pan well and sprinkle pan with granulated sugar (even if using non-stick pan).
2. Preheat oven to 350 degrees F.
3. Combine cake mix, pudding mix, eggs, oil and water in large bowl and beat on medium speed until well mixed, about 4 minutes.
4. (Shorten to 2-3 minutes if using stand mixer).
5. Add brown sugar and pecans and mix to combine well.
6. Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.
7. Place bundt pan on wire rack and cool 15 minutes.
8. Invert cake onto rack and slip pan off cake.
9. Let cool on rack.
10. Can be stored covered at room temperature.
Title: Pear Mincemeat
Ingredients:
- 6 white sugar
- 1 ground cinnamon
- 1 allspice
- 1 ground cloves
- 1 table salt
- 8 pears
- 1 orange
- 1 lemon
- 1 tart apple
- 1 cider vinegar
- 1 raisins
- 3 currants
- 3 1/2
Instructions:
1. Measure first 5 ingredients into large pot. Stir.
2. Grind next 4 ingredients into same pot. Stir well.
3. Add remaining ingredients.
4. Bring to a boil over medium heat, stirring often. Simmer; uncovered, until thick.
5. Spoon into hot sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boilnig water bath for 20 minutes.
6. This also freezes well. If stored in containers in refrigerator, it keeps at least 1 year.
7. Pear Mincemeat Pie:.
8. To make a 9 inch pie from recipe, use 2 cups mincemeat, 3/4 cups apple sauce and 1 1/2 tsbp minute tapioca. Bake on bottom shelf of 400 degree oven for about 30-35 minutes, until browned.
Title: Magic Peanut Butter Middles
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 1/4 peanut butter
- 1/4 vanilla
- 1 egg
- 1 peanut butter
- 3/4 powdered sugar
- 3/4
Instructions:
1. Combine flour, cocoa, soda in a bowl.
2. in a large bowl beat butter with both sugars and peanut butter.
3. add vanilla and egg beat well
4. stir in flour mixture until blended
5. set aside
6. in small bowl combine filling ingredrents
7. roll filling into 30 1" balls.
8. wrap chocolate dough around peanut butter ball covering completely
9. place about 2" apart on lightly greased cookie sheet.
10. flatten balls with bottom of class dipped in water then sugar filling may peak out of sides it is okay.
11. bake at 375 for 8-9 minute.
12. nice with frosting squiggle on top.
Title: Quick and Healthy Raspberry Yogurt Treat
Ingredients:
- 2/3 frozen raspberries
- 1/4 Splenda sugar substitute
- 1
Instructions:
1. Just mix the yogurt, frozen raspberries and splenda together in a bowl and enjoy.
2. You can add 1/2 teaspoon of coco power to it. You can sub honey for the splenda if you like. You can even add blueberries or other frozen fruits.
3. The frozen fruit mixed with the extra creamy style of yogurt is what gives it such a delicious texture and flavor.
4. If you can't find greek style yogurt, just place the yogurt in cheese cloth over a strainer over night.
Title: Chocolate-Caramel Angel Food Cake
Ingredients:
- 1 bittersweet chocolate
- 2 brown sugar
- 1/4 butter
- 1/4 heavy whipping cream
- 3 salt
- 1 pecans
- 3
Instructions:
1. Bake cake according to package instructions. Cool completely.
2. Place chocolate in a microwave-safe bowl. Microwave at high for 30 seconds or until melted, stirring every 10 seconds. Drizzle chocolate over cake. Combine brown sugar and next 3 ingredients (through salt) in a small, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Reduce heat, and cook 4 minutes (do not stir). Remove from heat; quickly drizzle caramel over cake. Top with pecans.
Title: Pistachio Biscotti
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1/2 baking powder
- 1/2 salt
- 2 eggs
- 1/4 butter
- 1/2 milk
- 1 pistachios
- 1/2
Instructions:
1. Preheat the oven to 350 degrees.
2. Grease a cookie sheet.
3. Combine flour, sugar, salt, and baking poweder in a bowl.
4. Cut in butter wih a pastry blender or two knives.
5. Add eggs, and almond extract. If the dough is two dry add milk.
6. Mix in pistachios.
7. Divide dough in half.
8. On lightly floured surface, shape dough into two 10-inch-logs.
9. Place logs on prepared cookie sheet.
10. Flatten to 2-1/2-inch width.
11. Bake in oven at 325 degrees for 30 minutes.
12. Using two spatulas, transfer the logs to a rack to cool for about 20 minutes or so.
13. With a serrated knife, cut each log diagonally into 3/4 inch thick slices.
14. Put back on cookie sheet and bake for another 10 minutes or until cookies are golden, at 350 degrees.
15. Cool and store them in a container for up to 2 weeks.
Title: Brownie Mix Sour Cream Brownies With Frosting
Ingredients:
- 520 light sour cream
- 1 walnuts
- 1
- 1/2
- 1
Instructions:
1. Prepare brownie mix according to package directions.
2. Fold in sour cream , chocolate chips and walnuts into batter.
3. Pour into a greased 9x13 pan.
4. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
5. Cool completely on a wire rack.
6. Frost and cut into bars.
Title: Yummy Marshmallow Dip
Ingredients:
- 1 miniature marshmallows
- 2 pineapple bits
- 16 Cool Whip
- 1 sweetened condensed milk
- 8 cream cheese
- 1 walnuts
- 15 strawberries
- 30 grapes
- 1/2 confectioners' sugar
Instructions:
1. Mix milk and cream cheese.
2. Add marshmallow and Cool Whip and mix.
3. Finally mix in the pineapple bits.
4. Add confectioner's sugar if you want it sweeter -more or less depending on your sweet tooth.
5. Put in the refrigerator overnight.
6. Dip strawberries, grapes or whatever other fruit you like into this yummy dip.
Title: Big Grandma's Open Face Peach Cake
Ingredients:
- 3 1/2 flour
- 2/3 sugar
- 1 1/4 butter
- 5 lemon juice
- 8 sugar
- 4 cinnamon
- 1/2 flour
- 1 apricots
- 1/4 water
- 1
Instructions:
1. Cream butter, then add sugar and one egg yolk at a time, beating after each addition.
2. Add flour and work in with above mixture.
3. Wrap in wax paper and refrigerate overnight.
4. Next day, remove dough from refrigerator to room temperature.
5. Peel and slice fruit and place in lemon juice.
6. Roll dough into a rectangle. Place rolled out dough in a roasting pan or cookie sheet (spray with Pam or use butter).
7. Sprinkle rolled out dough with the sugar and cinnamon mixture.
8. Sprinkle flour over fruit and line up fruit in rows on dough.
9. Bake: 450 degrees for 10 minutes, THEN 375 for 25 minutes.
10. Remove from oven and brush with jam melted in water.
Title: Chocolate Cream Cheese Cupcakes
Ingredients:
- 1 reduced-fat cream cheese
- 1 egg
- 2 sugar
- 1/2 salt
- 1/2 vanilla extract
- 1/4 all-purpose flour
- 1 baking powder
- 3 kosher salt
- 3/4 baking soda
- 1/2 sugar
- 1/8 sugar
- 3/4 unsalted butter
- 2 eggs
- 1/2 vanilla extract
- 2 bittersweet chocolate
- 1 2% low-fat milk
- 3
- 1/2
Instructions:
1. Using electric mixer, beat cream cheese in medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth. Fold in chocolate chips. Set aside.
2. Preheat oven to 350°F Line standard muffin pan with paper liners. Whisk flour, cocoa powder, baking powder, salt and baking soda in small bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs. Stir in vanilla and melted chocolate; beat at high speed 5 seconds. Beat in flour mixture alternately with milk. Beat on high for 5 seconds to blend.
3. Divide batter among cups, filling 2/3 full. Place 1 heaping tablespoonful cream cheese filling in each center and swirl with a toothpick.
4. Bake cupcakes until toothpick inserted into center comes out clean (disregard cream cheese filling that sticks to the toothpick), about 20 minutes. Cool 10 minutes in pan. Remove from pan; cool completely on rack.
Title: Sweet Potato Pound Cake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/4 nutmeg
- 1/4 mace
- 1/4 cinnamon
- 1 unsalted butter
- 2 1/2 mashed sweet potato
- 4 eggs
- 1 1/2 vanilla
- 1 1/2 granulated sugar
- 1/4 light brown sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and dust with flour two 8 1/2 x 4 1/2 x 2 5/8 (larger) loaf pans.
3. Mix flour, baking powder, baking soda, nutmeg, mace, and cinnamon in a medium sized bowl.
4. In a large bowl, beat at high speed with electric mixer, unsalted butter, granulated sugar and brown sugar until light and fluffy.
5. At low speed, add sweet potato and eggs one at a time until well mixed.
6. Beat flour mixture into the sweet potato mixture.
7. Add vanilla and mix.
8. Pour batter equally divided into 2 loaf pans.
9. Bake for approximately 55 minutes.
10. Serve warm or cold and can be frozen.
11. Enjoy!
Title: Cranberry Marshmallow Dessert Squares
Ingredients:
- 2 large marshmallows
- 1 milk
- 3 eggs
- 1/2 all-purpose flour
- 1/2 baking powder
- 1 frozen cranberries
Instructions:
1. Preheat oven to 350 degrees Fahrenheit
2. Grease and flour an 8 " square cake pan and put aside
3. In a large saucepan melt marshmallows with 1 cup of milk and set aside to cool.
4. In a measuring cup put the flour and Baking Powder together and combine well
5. In a small mixing bowl lightly beat eggs and then add to cooled marshmallow mixture along with dry ingredients and stir until thoroughly mixed together
6. Cut cranberries in half and add to the creamed mixture and then pour into prepared baking pan
7. Set in oven for 30 to 35 minutes or until lightly browned.
Title: Granny's Pineapple Upside Down Cake
Ingredients:
- 2 eggs
- 1/2 sugar
- 1/2 flour
- 1/2 baking powder
- 1 salt
- 2 water
- 1/2 vanilla extract
- 1/2 butter
- 3/4 brown sugar
- 16 pineapple slices
Instructions:
1. Beat egg whites stiff.
2. Add 2 egg yolks. Gradually add sugar.
3. Fold in the dry ingredients that have been mixed together.
4. Add water and vanilla.
5. Melt butter in cast iron skillet.
6. Sprinkle with brown sugar; arrange pineapple rings on top.
7. Pour batter over the fruit in skillet.
8. Bake at 325 for 30 minutes.
9. Remove from oven and invert on serving plate.
Title: One Bowl Honey Cake
Ingredients:
- 1 sugar
- 4 flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 1 cinnamon
- 1 allspice
- 1 clove
- 1 nutmeg
- 1 honey
- 1 coffee
- 3/4 vanilla
- 1 eggs
- 3 raisins
- 1/2 walnuts
- 1/2 apples
- 2
Instructions:
1. Sift all dry ingredients into a large bowl, stir together. Make a well and add all the liquid ingredients. Add raisins, nuts, and apples.
2. Spray a round tube pan with oil and bake at 350 degree oven for 45-60 minutes until a toothpick or knife comes clean.
Title: Strawberry-Rhubarb Chiller Pie
Ingredients:
- 3 1/2 rhubarb
- 1/2 sugar
- 1 strawberry gelatin
- 1 strawberry
- 1 graham cracker pie crust
- 1/4
- 4
- 9
Instructions:
1. In a medium saucepan, combine rhubarb and 1.5 cups water. Cook and stire over medium heat 15 mins or until tender. Remove from heat; stir in sugar and gelatin mix until combined. Cover and refrigerate 2 hours.
2. Stir pineapple, chopped strawberries and almond extract into rhubarb mixture; fold in whipped topping. Spoon mixture into pie shell. Cover and refrigerate 4 hours or until set.
Title: Glazed Bisquick Strawberry Shortcake
Ingredients:
- 3 Bisquick baking mix
- 1 sugar
- 3 low-fat buttermilk
- 1 vanilla
- 2 eggs
- 2 strawberries
- 3 sugar
- 1/4 Amaretto
- 2
Instructions:
1. Spray 9X13 inch pan and preheat oven to 350.
2. Add all cake ingredients together and beat with wire whisk until smooth.
3. Bake for 30-35 minutes, until top is golden brown and cake tests done.
4. Slice cake, top with berries, and add either whipped cream or ice cream, to your liking.
Title: Peanut Butter Whoopie Pies
Ingredients:
- 18 eggs
- 2 chocolate pudding
- 4 confectioners' sugar
- 1/4 marshmallow creme
- 1 1/4 butter
- 1 creamy peanut butter
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F Coat 2 baking sheets with cooking spray.
2. On medium-high speed, beat cake mix, eggs, pudding and cocoa until dough forms.
3. Using moistened hands or hands coated with cooking spray, divide dough into 12 equal pieces, shape into balls. Arrange 3" apart on baking sheets. Bake 12-15 minutes or until springy when touched. Cool 2 minutes. Transfer to racks. Cool completely.
4. Meanwhile, on medium-high speed, beat sugar, fluff, butter and peanut butter until light and fluffy (2 minutes).
5. Spread over flat sides of 6 cookies, dividing evenly. Top with remaining cookies, flat side down. Roll sides in sprinkles.
Title: Ouzo & Rose Water Kourambiethes
Ingredients:
- 1/4 sugar
- 1/2 butter
- 1/2 baking powder
- 2 rose water
- 1 vanilla extract
- 3 flour
- 3 powdered sugar
- 1
- 2
Instructions:
1. Preheat oven to 350F (330F for convection ovens). Beat/whip one stick of butter in an electric mixer until fluffy.
2. While the butter is being whipped in the mixer, dry roast a generous half cup of slivered almonds in a pan until they come fragrant. Remove from heat. Place the toasted almond slivers into a food processor and process until they are nearly a flour. (Stop just before you reach flour consistency as the heat will cause the oils in the almond 'flour' to coalesce, which you want to avoid. A course flour is the proper point at which to to stop blending.) Place almond flour in a bowl.
3. Add 1/4 cup sugar to whipped butter and continue to mix. Add remaining ingredients: 2 egg whites (or 4 tsps of dry egg white + 1/4 cup water), 1 tsp baking powder, 3 tsp ouzo, 3 tsp rose water, dash of vanila extract, 2 cups flour, and almond 'flour.'.
4. The result should be just thick enough to handle with your hands after dashing a large spoonful of the mixture with a little flour. Form into a rough ball and flatten just slightly. (If the consistency isn't right, go back and add a little flour or water to the cookie dough if necessary to achieve desired consistency.) Repeat with each cookie, adding cookies to oiled/buttered cookie sheet. The mixture should make about 12 medium to large sized cookies.
5. Bake for 15 mins or until the cookies begin forming a slightly golden exterior. After removing from oven, sprinkle with a little (okay, a lot of) powdered sugar.
Title: Microwave Mexican Restaurant Sweet Corn Cake
Ingredients:
- 2 milk
- 2 water
- 1 yellow cornmeal
- 1/4 masa harina flour
- 1/2 granulated sugar
- 1 butter
- 4 egg
- 1 baking powder
- 1 salt
- 1/4
Instructions:
1. Mix all ingredients well, stir out any dry lumps in batter and pour into a 3-quart covered, microwaveable casserole dish.
2. Cover and microwave on high for 6-minutes.
3. Stir well. Stir bottom and sides of dish well to remove any dry lumps.
4. Cover and microwave on high for another 6-minutes.
5. Stir well. Stir bottom and sides of dish well to remove any large lumps.
6. Serve warm using an ice cream scoop or disher.