lumicero/recipes-ing2inst huggingface dataset:
Title: Mom's Famous Cheese Rolls
Ingredients:
- 1 sugar
- 1/2 warm water
- 1/4 flour
- 6 butter
- 1 1/2 salt
- 1/2 sugar
- 4 powdered milk
- 1/2 cream cheese
- 1 salt
- 32 egg
- 4 sugar
- 1 cinnamon
- 1 powdered sugar
- 1/2 vanilla
- 1/2 milk
- 1
Instructions:
1. DOUGH:
2. Mix yeast with warm water and 1 tsp sugar. Let it foam up. Mix flour, salt, and cut in butter. Beat egg yolks, sugar, and warm milk. Add this and yeast mixture to flour. Knead 5 minutes. Divide dough into 5 parts. Roll each one out thin, like a pizza. Cut rolled dough into 12 wedges using a pizza cutter, and put 1 tsp filling on each wedge. Roll wedges up, fat to short end and place on lightly greased cookie sheet, tip of wedge up. Bake at 350 degrees for 20 minutes or until light brown. Frost with glaze while warm.
3. FILLING:
4. Mix cheese, eggs (yolks and whole), sugar, cinnamon, and salt in bowl. **Mix with fork, don't whip or beat. Set aside until rolls are cut.
5. GLAZE:
6. Mix ingredients to thick consistency and drizzle over warm rolls.
Title: Pig Lickin' Cake
Ingredients:
- 1 eggs
- 3/4 mandarin oranges
- 4 instant vanilla pudding
- 11 Cool Whip
- 1 crushed pineapple
- 12
- 20
Instructions:
1. Stir together cake mix, oil, eggs and oranges (use orange juice in place of water called for on box).
2. Bake in three layers at 350* for 20 minutes.
3. Drain and use pineapple juice to make pudding. Blend in cool whip, fold in pineapple. Use to fill and frost the cake.
4. Chill before serving.
Title: Grandma's Rice Pudding
Ingredients:
- 1 milk
- 1/4 long-grain rice
- 1/2 sugar
- 1/2 salt
- 1/2 raisins
- 1 vanilla
- 1/4 nutmeg
Instructions:
1. Preheat oven to 300 degrees and set oven rack to a middle position.
2. Butter or spray an oven-proof casserole dish (6 cup) with non-stick spray. Mix the milk, rice, sugar and salt in the casserole.
3. Bake, uncovered, for 2 hours at 300 degrees, stirring every 30 minutes. While mixture is in the oven, let raisins sit in a small bowl of warm water to soften them up.
4. After two hours, drain raisins and add to pudding. Stir in the vanilla and nutmeg and bake another 30 minutes.
5. (Depending on your preference, the consistency of the pudding can be firmed up with a little more rice, or less firm with more milk. Oven temperatures vary, so keep an eye on your pudding and adjust baking time accordingly.).
Title: Blueberry Ice-Cream Crepe
Ingredients:
- 1/4 salt
- 2 eggs
- 1/2 milk
- 1/4 sugar
- 1 all-purpose flour
- 1 blueberries
- 1/2 water
- 1 vanilla ice cream
- 1
Instructions:
1. Preheat oven-top and skillet to medium heat.
2. Combine crepe batter ingredients in a medium sized bowl, beat together until smooth, and set aside.
3. In a small sauce pot, add water and blueberries, cook until it becomes a syrup.
4. Pour, 1/2 cup of crepe batter on the skillet and distribute in a circular motion.
5. Allow crepe to cook for 30 seconds to 1 min on each side, until golden brown.
6. Add the filling, and fold in the sides of the crepe into the center (Top with whipped cream and syrup if desired).
Title: Nestles Chocolate Almond Biscotti
Ingredients:
- 2 all-purpose flour
- 1/4 baking powder
- 1 1/2 baking soda
- 1/4 salt
- 1/4 granulated sugar
- 1/2 brown sugar
- 1/2 butter
- 1/4 margarine
- 1/2 vanilla extract
- 1/2 eggs
- 3 vegetable shortening
- 1
- 2
Instructions:
1. PREHEAT oven to 325°F Grease 1 large or 2 small baking sheet(s).
2. MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.
3. COMBINE flour, cocoa, baking powder, baking soda and salt in medium bowl. Beat granulated sugar, brown sugar, butter, vanilla extract and almond extract until crumbly. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in nuts. Refrigerate for 15 minutes or until firm.
4. SHAPE dough with floured hands into two 9 x 3-inch logs on prepared baking sheet(s).
5. BAKE for 40 to 50 minutes or until wooden pick inserted in center of each log comes out clean. Cool on baking sheets for 15 minutes. Slide logs onto cutting board and cut diagonally into 3/4-inch slices. Return to baking sheet(s) cut side down. Bake turning biscotti over halfway through, for 20 minutes or until dry. Remove to wire racks to cool completely.
6. LINE baking sheet(s) with waxed paper.
7. DIP biscotti halfway into Chocolate Coating; shake off excess. Place on prepared baking sheet(s). Refrigerate for 10 minutes or until chocolate is set. Store in airtight containers in cool place or in refrigerator.
8. FOR CHOCOLATE COATING: MICROWAVE remaining 1 cup morsels and 2 tablespoons vegetable shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at 10- to 15-second intervals, stirring just until smooth.
Title: Fruit Cocktail Squares
Ingredients:
- 2 eggs
- 1 1/2 granulated sugar
- 14 all-purpose flour
- 2 1/4 baking soda
- 2 salt
- 1/2 vanilla
- 1 walnuts
- 1/2 brown sugar
- 3/4 vanilla
- 1/2 butter
- 1/2 firm margarine
- 1/4 milk
- 1/2 walnuts
Instructions:
1. Beat eggs and sugar together well.
2. Add fruit and juice.
3. Stir to combine.
4. Stir in flour, baking soda, salt and vanilla. Spread in gresed 9x13 inch pan.
5. Sprinkle walnuts and brown sugar over batter in pan. Bake in 350 degree oven for 30-40 minutes or until set.
6. Glaze: Bring all 5 ingredients to a boil in a saucepan while stirring.
7. Pour over warm bars.
8. Cool.
9. Cuts into 54 squares.
Title: Chocolate-Mint Thumbprints
Ingredients:
- 2 bittersweet chocolate
- 2 all-purpose flour
- 1 1/2 salt
- 1/2 unsalted butter
- 3/4 granulated sugar
- 1 dark brown sugar
- 1/3 pure vanilla extract
- 2 white chocolate
- 2 heavy cream
- 1
- 3
- 1/2
Instructions:
1. In a microwave-safe bowl, melt the bittersweet and mint chocolates in 30-second intervals until nearly melted. Whisk until smooth, then let cool. In a medium bowl, whisk the flour with the cocoa and salt.
2. In the bowl of a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the granulated sugar and brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. Beat in the egg yolks and vanilla. Scrape the chocolate into the mixer and beat just until incorporated. Add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth. Transfer the dough to a sheet of plastic wrap and pat it into a 7-inch disk; wrap it up and refrigerate until chilled and firm, at least 1 hour.
3. Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 cookie sheets with parchment paper. Spread the coarse sugar in a shallow bowl. Scoop up tablespoons of the dough and roll them into balls, then roll in the coarse sugar; transfer to the baking sheets. Using your thumb or a melon baller, make an indentation in the center of each cookie. Bake the cookies for 10 minutes, until slightly firm. Remove the cookie sheets from the oven. Using the melon baller, press into the cookies again. Return the cookies to the oven, shifting the cookie sheets, and bake for 5 minutes longer, just until dry but not hard. Transfer the cookie sheets to racks to cool completely.
4. Put the white chocolate in a heatproof cup. Put the cream into a microwave-safe bowl and microwave at high power until boiling, about 30 seconds. Pour the hot cream over the white chocolate and let stand until melted, then whisk until smooth. Stir in the peppermint extract. Fill the thumbprints with the white-chocolate ganache and refrigerate just until set, about 30 minutes.
Title: Basic Crepes
Ingredients:
- 1/2 all-purpose flour
- 1/4 salt
- 3/4 1% low-fat milk
- 2 egg
- 1
Instructions:
1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt in a bowl. Combine milk, egg whites, and egg in a bowl; stir well with a whisk. Gradually add to flour mixture, stirring with a whisk until smooth. Place an 8-inch crepe pan or nonstick skillet over medium heat until hot. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 to 2 minutes.
2. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 15 seconds on other side.
3. Place crepe on a towel; cool. Repeat procedure until all of the batter is used, stirring batter between crepes. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
Title: Iron Skillet Blackberry Cobbler
Ingredients:
- 1 salted butter
- 2 vanilla extract
- 1/2 self raising flour
- 2 sugar
- 2 blackberries
- 5
Instructions:
1. Build a two zone fire in a charcoal fire by placing coals on one side of the grill; leaving the other side empty. Preheat grill.
2. Melt butter in a large saucepan over low heat. Remove from the heat, add the milk, vanilla, flour and sugar. Stir together but do not blend.
3. Butter a 10 inch cast iron skillet. Put blackberries in bottom of skillet and pour batter over the top. Place skillet over indirect heat and away from coals. Close the grill lid and cook until cobbler is golden brown on top about 1 hour. Serve hot from the skillet.
Title: Rum, Caramel, and Banana Bread Pudding
Ingredients:
- 2 powdered sugar
- 1 1/4 heavy whipping cream
- 1 dark rum
- 1/4 salt
- 1 unsalted butter
- 7 eggs
- 6 sugar
- 3/4 salt
- 1/8 heavy whipping cream
- 1 1/2 half-and-half
- 1 1/2 vanilla extract
- 1 dark brown sugar
- 1/4 unsalted butter
- 3 dark rum
- 2 fresh lemon juice
- 1 bananas
- 4
Instructions:
1. Caramel Sauce:.
2. Spread powdered sugar evenly in large nonstick skillet. Cook over medium-high heat without stirring until sugar begins to melt and caramelize on bottom (sugar layer will slide when skillet is tilted), then stir until all sugar is melted and deep amber and caramel is smooth, 3 to 4 minutes. Add 1 cup cream, rum, and 1/4 teaspoon salt (some clumps will form). Stir until caramel is thick and smooth, about 1 minute. Mix in remaining 1/4 cup cream. Remove from heat and add butter; stir untill sauce is thick and smooth, about 1 minute. Strain sauce into small bowl.
3. *Sauce can be made 1 week ahead. Cool, cover, and chill. Rewarm, stirring over low heat, before using.
4. Pudding:.
5. Preheat oven to 350°F Spread bread cubes out on rimmed baking sheet. Toast until beginning to feel dry but not hard, about 7 minutes. Cool on sheet.
6. Whisk egg, 3/4 cup sugar, and 1/8 teaspoon salt in large bowl to blend. Bring cream and half and half to simmer in medium saucepan. Very gradually whisk cream mixture into egg mixture. Strain custard into medium bowl; mix in vanilla. Cool to lukewarm, about 30 minutes.
7. Whisk brown sugar and butter in large skillet over medium-high heat until smooth sauce forms, about 1 minute. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated, about 30 seconds. Remove from heat.
8. Lightly butter 8x8x2-inch glass baking dish (8-cup capacity). Scatter 1/3 of bread in dish. Top with half of bananas and half of syrup from skillet. Scatter half of remaining bread over. Top with remaining bananas and syrup from skillet, then remaining bread. Pour custard over. let pudding stand 30 minutes, occasionally pressing down bread to submerge and to absorb custard.
9. Preheat oven to 350°F Place dish with pudding in 13x9x2-inch metal baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil. Bake pudding 30 minutes. Uncover and bake until puffed and set in center, about 45 minutes longer. Remove from water bath and let stand 15 minutes. Serve warm or at room temperature with warm caramel sauce.
Title: Chocolate Raspberry Icebox Cake
Ingredients:
- 1/3 heavy cream
- 1/2 sugar
- 1/8 vanilla
- 5 fresh raspberry
- 1/3 bittersweet chocolate
Instructions:
1. Beat cream with the sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.
2. Spread 1 heaping teaspoon cream onto each of 4 wafers.
3. Arrange enough raspberries side by side (as close as possible) on 1 cream topped wafer to form an even layer.
4. Stack 2 cream topped wafers on a plate (Cream sides up) and top with a berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.
5. Serve cake with remaining berries.
6. Cake can chill up to 1 day.
7. Cooking time is the chilling time.
Title: Half Hour Pudding
Ingredients:
- 1/4 brown sugar
- 1 flour
- 2 baking powder
- 3/4 milk
- 1 salt
- 1/2 raisins
- 1 vanilla
- 2 boiling water
- 2 brown sugar
- 1 butter
- 1 margarine
Instructions:
1. Mix the first 8 ingredients well and put in a greased baking dish.
2. Mix the last 3 ingredients and pour over batter.
3. Bake 25-30 minutes at 350°F in a 2 1/2 quart casserole dish that has been sprayed with vegetable oil spray.
4. Serve hot with ice cream.
Title: Chocolate Anise Cookies Biscotti
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 3/4 sugar
- 1/2 unsalted butter
- 2 eggs
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line a heavy large baking sheet with parchment paper.
3. Whisk the flour, baking powder, and salt in a medium bowl to blend.
4. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
5. Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet.(I spooned the dough directly on the parchment lined cookie sheet in a log shape and gently shaped it with my fingers).
6. Bake until light golden, about 30 minutes. Cool 30 minutes.
7. Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.
Title: Raspberry Mirror Cake (Shiny Red Frosting)
Ingredients:
- 1 water
- 1 1/4 shortening
- 1/4 unsalted butter
- 3 powdered sugar
- 1/3 kirsch
- 1/2 cornstarch
- 1/2 fresh raspberry
- 4 mint sprig
- 2 -3
- 2/3
- 4
- 1
Instructions:
1. Preheat oven to 350.
2. Grease and flour two 9 or 8" round cake pans.
3. In bowl combine cake mix, water, oil, and egg whites and beat on low speed until moistened.
4. Beat 2 minutes at medium speed and pour into greased and floured pans.
5. Bake at 350 for 25-40 minutes or until cake springs back when touched lightly in center.
6. Cool in pans on wire racks 15 minutes.
7. Remove from pans and cool 30 minutes or until all the way cooled.
8. Stir raspberry preserves until smooth; cover and set aside.
9. Meanwhile in large bowl, combine shortening and butter; beat on medium speed until creamy.
10. Add powdered sugar and beat until smooth.
11. Beat in 2 tablespoons.
12. Kirsch, and additional Kirsch if necessary for soft spreading consistency.
13. To assembles the cake, trim cake layers to even off and place 1 cake layer trimmed side down on serving plate.
14. Spread with 1/2 cup frosting.
15. Spread evenly with raspberry preserves.
16. Top with remaining cake layer, trimmed side down.
17. Spread top with 1/2 cup frosting smoothing top to form flat surface.
18. Reserve another 1/2 cup frosting for piping.
19. Spread sides with remaining frosting.
20. Place reserved frosting in small decorating bag fitted with small star tip.
21. Pipe decorative edge around top and bottom edge of the cake.
22. In a small saucepan combine juice concentrate and cornstarch.
23. Over medium to low heat bring to a boil, stirring constantly until thickened.
24. Remove from heat.
25. Cool 10 minutes or until thickened mixture is room temperature.
26. Spoon on top of the cake and spread to piped edges of frosting.
27. Before serving arrange some raspberries around top edge of the cake and garnish with mit sprigs.
Title: Nutmeg Sugar Cookies
Ingredients:
- 1/4 butter
- 1/2 margarine
- 1/2 granulated sugar
- 1/2 powdered sugar
- 1 egg
- 1/2 vanilla
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 ground nutmeg
- 1/4 salt
Instructions:
1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, granulated sugar, and powdered sugar until smooth.
2. Add oil, egg, and vanilla and beat until well blended.
3. In a medium bowl, mix 2 cups flour, baking soda, nutmeg, and salt.
4. Stir into butter mixture, then beat until well blended.
5. Cover bowl with plastic wrap and freeze until dough is firm, about 1 hour.
6. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
7. Press each cookie with the lightly floured tines of a fork to flatten slightly.
8. Bake cookies in a 350° regular or convection oven until edges are lightly browned, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking.
9. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Title: Nana's Butter Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 3 vanilla
- 1 salt
- 1/4 all-purpose flour
- 3
Instructions:
1. Cream butter and sugar; add egg yolks and vanilla. Mix until fully incorporated.
2. Sift flour and salt and add gradually to butter mixture.
3. Beat until blended.
4. Shape dought into a log; cover and refrigerate overnight.
5. Slice and bake at 400°F for 10 minutes. Remove from cookie sheet and cool.
6. OR.
7. Instead of shaping into log. Roll dough into balls the size of walnuts.
8. Refrigerate balls overnight.
9. Flatten dough balls with fork dipped into sugar. I make tine marks north to south then east to west.
10. Bake at 400°F for 10 minutes. Remove from cookie sheet and cool.
Title: Only 4 Ingredients Peach Cobbler
Ingredients:
- 6 honey
- 1/2 cinnamon
- 3 granola cereal
- 3
Instructions:
1. Rinse off fresh peaches, slice & quarter.
2. Pour honey into pot, add peaches & sprinkle with cinnamon.
3. Cover with lid until it starts to bubble, stir, put on low heat.
4. Stir in the granola, turn off heat, cover with lid, leave on for 5 minutes.
5. Serve into small bowls, serves 6, Healthy & Delicious!
Title: Dream Cake
Ingredients:
- 1 sugar
- 1/2 eggs
- 1/2 powdered sugar
- 4 lemon juice
- 1
- 2
Instructions:
1. Mix above ingredients and beat three minutes.
2. Bake 50 minutes at 350 in a greased and floured tube pan.
3. Remove from pan.
4. While still warm, frost with the glaze.
5. To make the glaze just mix powdered sugar and the lemon juice together and pour over cake.
Title: Nana's Pie Crust
Ingredients:
- 2 flour
- 1 salt
- 1 sugar
- 3/4 water
- 1
Instructions:
1. In medium mixing bowl combine flour, salt and sugar.
2. Cut in crisco. This means to use a fork and mash the crisco in until it look like tiny balls in with the flour.
3. Add water.
4. On floured surface put half the dough. Flour the outside of your dough thoroughly and your rolling pin.
5. Roll out dough to fit your pan. Remember to flour dough regularly throughout rolling.
6. To move dough into pan, double over and gently move. If dough breaks you can roll out again, but remember the more you roll your dough the "tougher" it gets.
7. Brush top crust with milk for a beautiful golden brown.
Title: Cherry and Hazelnut Oat Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 clear honey
- 1 self-rising flour
- 1 rolled oats
- 1 dried cherries
- 1/2 dried cherries
- 2 hazelnuts
- 1/4
Instructions:
1. First lightly grease a cookie sheet and preheat your oven to 325 degrees F.
2. Place your butter, sugar and honey in a small pan and cook over low heat until the butter has melted and the sugar has dissolved; stir occasionally during this process.
3. After the butter has melted and sugar has dissolved, remove from heat.
4. In a bowl, combine flour oats and 1/2 cup dried cherries.
5. Add honey mixture to that bowl, and mix with a wooden spoon (please only use a wooden spoon... you will thank me) mix to form a sticky dough.
6. Divide your dough into 9 rounds and place them on the cookie sheet.
7. Press them into 1/2 inch thick rounds and sprinkle (evenly) with the 2 Tablespoons dried cherries and the 1/4 cup chopped hazelnuts and press them into the dough.
8. Place sheet into the oven and bake ookies for approximately 15 minutes until they are golden brown and slightly crisp on the outside.
9. Allow them to cool on the sheet for approximately 5 minutes and then transfer them to a wire rack to finish cooling.
10. Your cookies should have a chewy, crumbly texture.
Title: Stuffed Roasted Strawberries
Ingredients:
- 12 strawberries
- 1 -2 bittersweet chocolate
- 1 sugar
- cocoa powder
Instructions:
1. Preheat the oven to 400ºF.
2. Slice the tops of the berries off just belwo the stem.
3. Cut off the tips(about 1/4"), so that the berries will sit upright.
4. Next, use a small spoon or a melon-ball scoop to hollow out the strawberries, working from their tops, to create a cavity in each one.
5. Stuff some chocolate into each cavity of each strawberry and place them upright in a baking dish.
6. Lightly sprinkle the berries with sugar.
7. Roast the strawberries until soft and the chocolate is melted, 10-12 minutes.
8. To serve, place 3 strawberries on a dessert plate in a triangle.
9. If the berries have given off liquid in the baking dish, spoon it over them.
10. Spray a small mound of cream in the center of the berries, and top off each berry with a rosette of cream.
11. Sift a little cocoa powder over the plate, and serve.
Title: Michael Chiarello Cake Doughnut Bread Pudding
Ingredients:
- 1/2 butter
- 1 sugar
- 5 eggs
- 2 ground cinnamon
- 1 1/2 vanilla extract
- 1 raisins
- 1/2 butter
- 16 confectioners' sugar
- 4 dark rum
- 1/2
Instructions:
1. Preheat oven to 350'.
2. Lightly grease a 9x13 baking dish with butter.
3. Break up doughnuts into bite size pieces (about 1 inch pieces) and layer in buttered baking dish.
4. Sprinkle raisins across top of doughnut pieces.
5. In a food processor, combine butter and sugar,process just til it forms a ball.
6. Add eggs,whipping cream,cinnamon,and vanilla.
7. Blend well.
8. Pour egg mixture over top of doughnut raisin mixture in baking dish. Let soak 5 to 10 minutes.
9. {Make sure to press doughnut pieces down to absorb egg mixture during soaking time}.
10. Cover dish with foil and bake for 35 to 40 minutes.
11. Remove foil and bake another 10 minutes to brown the top. (bread pudding is done when the custard is set,but still soft).
12. In a medium size sauce pan, melt 4Tbs. butter on medium to low heat. Remove from heat and add confectioners' sugar and whisk to blend. Add rum to your taste.
13. Pour the sauce over the bread pudding and allow to soak in before serving.
Title: Grilled Chocolate and Peanut Butter Sandwich
Ingredients:
- 2 eggs
- 2 milk
- 4 creamy peanut butter
- 4 unsalted butter
- 3 -4 powdered sugar
- 2
- 3
Instructions:
1. In a shallow dish, beat together the eggs and milk; set aside.
2. Make 2 sandwiches with the bread, peanut butter and chocolate breaking the chocolate as needed to cover bread without extending over the edges.
3. Dip both sides of the sandwich in egg mixture to coat.
4. Heat the butter in a large skillet over medium heat.
5. Put the sandwiches in the skillet and cook, pressing occasionally with a spatula until golden, approximately 1 to 2 minutes per side.
6. Transfer to a paper towel-lined plate and cut in half.
7. Put the powdered sugar in a fine mesh sieve and dust sandwiches with sugar before serving.