lumicero/recipes-ing2inst huggingface dataset:
Title: Microwave Chocolate Pudding
Ingredients:
- 2 milk
- 3 soymilk
- 1/3 cornstarch
- 1/4 sugar
- 1/2 vanilla
- 1 milk
- 1/4 - 1/3 soymilk
Instructions:
1. Lighter version:.
2. In a large microwave-safe container, mix cornstarch, sugar, and cocoa. Use a whisk to blend mixture thoroughly. Add milk, a little at a time and whisk together until smooth.
3. Put in microwave, cook on medium power for 5 minutes. Take out and whisk mixture smooth.
4. Place pudding back in microwave, cook another 4 minutes, then take out and whisk as before.
5. Stir in vanilla. Put in dessert dishes, if desired, and chill.
6. Richer Dark Chocolate version:.
7. After you take the pudding out of the microwave the second time in Step 4, add the grated chocolate and whisk the mixture. The chocolate should melt, but if it doesn't, cook for another minute or so on low heat.
8. The chocolate seems to thicken the pudding further and you will probably need to add 1/4 to 1/2 cup of milk to thin it.
9. Stir in vanilla. Put in dessert dishes, if desired, and chill. I think it tastes better slighly warm, however.
Title: Pronto Pineapple Pound Cake
Ingredients:
- 1 crushed pineapple with juice
- 1 Cool Whip
- 1 vanilla instant pudding mix
- 1 almond flavored liqueur
- 1/3
- 1/4
Instructions:
1. Combine undrained pineapple, whipped topping and pudding mix.
2. Let stand 5 minutes.
3. Cut cake lengthwise in thirds.
4. Drizzle with liqueur.
5. Spread 1/3 pudding mixture over bottom layer of cake.
6. Top with second layer.
7. Repeat layering, ending with pudding.
8. Chill 30 minutes.
9. Sprinkle with toasted almond slices.
Title: Cherries on Brioche Toast
Ingredients:
- 250 red wine
- 3 fresh cherries
- 400
- 3
- 4
Instructions:
1. Put the wine and sugar in a non-aluminium medium saucepan and bring to the boil, stirring occasionally; simmer for a couple of minutes.
2. Add the cherries to the pan, bring back to a simmer and cook gently for 6-8 minutes so that the cherries are soft, but do not collapse.
3. Remove cherries from the liquid with a slotted spoon and set aside in a bowl; add the jam (or jelly) to the pan, turn up the heat and stirring the liquid occasionally, let the liquid bubble for 3-4 minutes or until reduced to a thickish syrup; remove pan from the heat and add the cherries to the syrup.
4. Toast the brioche slices under the grill until lightly golden.
5. Place the slices of brioche toast on plates and spoon the cherries over the top.
Title: Caramelized Bananas With Rum Sauce
Ingredients:
- 4 unsalted butter
- 2 bananas
- 4 brown sugar
- 4 rum
- 4 water
- 1/4 nutmeg
- 1/4 cinnamon
- 4 vanilla ice cream
- 1
Instructions:
1. Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute.
2. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana.
3. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
4. Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
5. Serve bananas hot, sprinkled with nuts, with a scoop of vanilla ice cream as an accompaniment.
Title: Sahlab (Middle Eastern Pudding)
Ingredients:
- 4 milk
- 1/2 cornstarch
- 1 vanilla
- sugar
- ground cinnamon
- unsweetened dried shredded coconut
- pistachios
Instructions:
1. Combine cornstarch and water in a small cup and stir well.
2. Add milk to a soup pan or dutch oven pot.
3. Stir in cornstarch mixture in milk before it gets warm.
4. Add in vanilla and sugar.
5. Must stir constantly until it comes to a boil.
6. Let boil for 2 minutes, meanwhile still stirring.
7. Serve in dessert bowls.
8. Top with cinnamon and coconut or just chopped pistachios.
9. It's traditionally eaten hot, but I like it cold too, once it cooled off and firmed up.
10. Enjoy!
Title: Husband's Blueberry/Cherry Dessert
Ingredients:
- 1 1/4 graham cracker crumbs
- 3 sugar
- 1/3 butter
- 8 Cool Whip
- 8 cream cheese
- 1 sour cream
- 1/3 sugar
- 21 cherry pie filling
Instructions:
1. Mix the 1st 3 ingredients together and bake for 8 minutes in a 9x13 baking pan at 325 degrees.
2. Cool.
3. Beat together the cream cheese, sour cream and sugar.
4. Fold in the cool-whip.
5. Spread over the cooled crust.
6. Top w/cherry or blueberry pie filling.
7. Refrigerate for two hours before serving.
Title: Valentines Day Linzer Heart Cookies
Ingredients:
- 2 1/2 sea salt
- 1/2 vanilla extract
- 1/4
- 1/2
- 1
Instructions:
1. In a large bowl, combine almond flour and salt.
2. In a smaller bowl, combine grapeseed oil, agave and vanilla.
3. Stir wet ingredients into dry.
4. Chill dough in freezer for 30 minutes.
5. Between 2 pieces of parchment paper, roll out dough 1/4 to 1/8 inch thick.
6. Use a cookie cutter to cut out 2 hearts of the same size.
7. Take a smaller heart cookie cutter to cut out the center of one of the hearts.
8. Press your thumb into the solid heart to make an indentation, then fill this spot with jam.
9. Place the hollow heart on top of the jam covered heart.
10. Bake hearts at 350 degrees on a parchment lined baking sheet for 5-7 minutes until brown around the edges.
11. Cool and Serve.
Title: Mock Tiramisu
Ingredients:
- 1/2 Kahlua
- 3 Kahlua
- 8 cream cheese spread
- 2 milk
- 3 1/2 vanilla instant pudding mix
- 1/2 ladyfingers
- 2
- 12
- 1
Instructions:
1. In large bowl, whisk 1/2 cup Kahlúa and cream cheese spread to blend.
2. Beat in milk. Gradually whisk in instant pudding mix until it begins to thicken.
3. In small bowl, combine chocolate chips and cocoa powder.
4. In bottom of 8-inch square baking dish, spread about 3/4 cup pudding mixture.
5. Top with single layer of 12 ladyfinger slices, cut side up.
6. Sprinkle with half of remaining Kahlúa, then a third of chocolate mixture.
7. Repeat layering one more time.
8. Spread whipped cream over top, covering completely.
9. Sprinkle with remaining chocolate mixture. Chill until ready to serve.
Title: Eggnog Snickerdoodles
Ingredients:
- 2 3/4 flour
- 1 1/2 sugar
- 1 butter
- 2 eggs
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 1/2 nutmeg
- 1/2 sugar
- 1/2 nutmeg
- 1/4
- 1
Instructions:
1. Heat oven to 400º. In large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often until well mixed (2 to 4 minutes).
2. In a small bowl, stir together sugar mixture ingredients.
3. Shape rounded teaspoonfuls of dough into 1 inch balls; roll in sugar mixture.
4. Place 2 inches apart on lightly greased cookie sheet.
5. Bake 8 to 10 minutes or until edges are lightly brown.
Title: Ajeen Beckford Sour Cream Muffins
Ingredients:
- 8 unsalted butter
- 8 sugar
- 2 eggs
- 7 bread flour
- 3 baking powder
- 1 baking soda
- 1 salt
- 1 sour cream
- 10 vanilla
- 1
Instructions:
1. tCream the butter and sugar until light and fluffy. Add the eggs. Beat well.
2. tSift the dry ingredients together.
3. tStir in the dry ingredients and sour cream, alternately, into the butter mixture. Stir in the vanilla.
4. tPortion and bake at 350°F until light brown and set, approximately 20 minutes.
5. tAllow muffins to cool briefly before removing from the pan.
6. NOTE: Other fruits and nuts may be added for variety. Add approximately 4-6oz (1 cup) fresh or frozen drained fruit to the batter. Popular products are; blueberries, dried cherries/cranberries, candied fruits, pecans.
7. Streusel Topping.
8. 1lb 8oz.
9. 8oz (250g)tttcake/pastry flour.
10. ¼ ozttttcinnamon.
11. 4oz (125g)tttbrown sugar.
12. 4oz (125g)tttsugar.
13. 8oz (250g)tttwhole butter, cold.
14. tCombine all dry ingredients. Cut in the butter until the mixture is coarse and crumbly.
15. tSprinkle on top of muffins or quick breads prior to baking.
16. NOTE: topping will keep for several weeks in the refrigerator.
Title: Toffee Squares
Ingredients:
- 1 margarine
- 1 brown sugar
- 1 pure vanilla extract
- 1 flour
- 2 chocolate chips
- 8
Instructions:
1. Preheat oven 350 F degrees.
2. Cream margarine and baking sugar.
3. Add next 3 ingredients to mixture and stir well.
4. Spread this very thick mixture unto a small cookie sheet.
5. Bake for 20 minutes.
6. Turn off oven.
7. Remove from oven.
8. Sprinkle w/ chocolate bits over shortbread and return to cooling oven until choc has melted.
9. Remove from oven and cool.
10. Using a knife dipped in hot water cut into squares and place in air tight container.
Title: Baked Praline Ice Cream Cake
Ingredients:
- 1 brown sugar
- 1/2 sour cream
- 2 butter
- 1/2 butter
- 2 cornstarch
- 2 vanilla
- 2 vanilla ice cream
- 2 eggs
- 1 1/2 flour
- 1 graham cracker crumbs
- 2/3 sugar
- 2 1/2 baking powder
- 1/2 salt
- 1/2 pecans
Instructions:
1. Set oven to 350 degrees /Grease a 13" x 9" baking pan /In a saucepan, combine the brown sugar, sour cream, 2 tbsp butter and cornstarch /Cook, and stir over medium heat until mixture comes to a boil. /Remove from heat. /Stir in 1 tsp vanilla; set aside. /Melt the remaining butter; place in a mixing bowl. /Add icecream; stir to blend. /Add eggs, one at a time, beating well after each addition; stir in the remaining 1 tsp vanilla. /In a bowl, combine the flour, cracker crumbs, sugar.
2. baking powder and salt; gradually add to icecream mixture until combined. /Pour into prepared baking pan. /Drizzle with half of the praline sauce. /Bake for 25-30 minutes, or until cake tests done. /Cool on wire rack. /Add pecans to remaining sauce; spoon over warm cake (the sauce will not cover entire cake). /Cool in pan, serve with whipped cream.
Title: Banana Cake With Bourbon Cream Cheese Frosting
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 1/8 salt
- 1/2 unsalted butter
- 1 white sugar
- 3/4 light brown sugar
- 2 eggs
- 4 bananas
- 2/3 buttermilk
- 1/2 butter
- 1 cream cheese
- 4 powdered sugar
- 50 Bourbon
Instructions:
1. Preheat oven to 350°.
2. Grease and flour two 8" round pans.
3. In a small bowl whisk together flour, soda, and salt.
4. In a large bowl, cream butter, white sugar and brown sugar until fluffy.
5. Beat in eggs one at a time.
6. Mix in bananas*.
7. Add flour mixture alternately with the buttermilk to the creamed mixture.
8. Pour into cake pans.
9. Bake for 30 minutes.
10. While the cake is baking, make frosting: beat butter and cream cheese until smooth, then add powdered sugar and Bourbon- if the amount of booze scares you, add less, or use bourbon flavoring.
11. *Wefreeze overripe bananas- when it's time to use them, we place them in a cup of hot water for just a few minutes, and they slide right out of their peel.
12. Once the cakes cool, frost them- the cake (stacked) is pretty heavy and dense, so don't expect a tall fluffy cake.
13. Stays moist for days if covered properly.
Title: Scotch Whisky & Coffee-Caramel Custard Trifle
Ingredients:
- 2 2/3 half-and-half
- 6 dark brown sugar
- 3/4 all-purpose flour
- 3 vanilla extract
- 1 1/2 instant espresso powder
- 1 instant coffee powder
- 2 frozen unsweetened raspberries
- 1 3/4 fresh raspberries
- 3 bananas
- 1 sugar
- 6 fresh raspberry
- 1 chocolate
- 24
- 2
- 3
- 1
Instructions:
1. FOR CUSTARD:
2. Scald half and half in heavy medium saucepan.
3. Whisk yolks, sugar and flour in top of double boiler until smooth.
4. Gradually, whisk in hot half-and-half.
5. Set over boling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes.
6. Set top of double boiler over ice and chill custard, whisking occasionally.
7. Mix in vanilla.
8. Combine whippping cream and espresso powder in large bowl and stir until powder dissolves.
9. Beat to firm peaks.
10. Add Scotch and beat until firm.
11. Fold cream mixture into cold custard in 2 additions.(Can be prepared 1 day ahead. Cover and refrigerate.).
12. FOR TRIFLE:
13. Place half of pound cake cubes in 3-quart trifle bowl or glass bowl.
14. Sprinkle with 3 tablespoons of Scotch and toss.
15. Heat jam in samll saucepan until just pourable.
16. Spoon half of jam over cake and spread.
17. Top with half of custard.
18. Top with 1 basket or 1 pkg of raspberries, making sure some berries show at sides of bowl.
19. Sprinkle with finely chopped almonds.
20. Top with 1/2 the bananas.
21. Place remaining pound cake cubes in another bowl.
22. Sprinkle with 3 tablespoons Scotch and toss.
23. Spoon over the bananas in other bowl.
24. Layer fruit over.
25. Spoon remaining jam over and spread.
26. Top with remaining custard, then with 1 basket or pkg of raspberries and remaining bananas.
27. Cover and refrigerate until set, at least 3 hours.(Can be prepared 1 day ahead.).
28. Whip cream and sugar in large bowl to stiff peaks.
29. Add 3 tablespoons Scotch and beat to firm peaks.
30. Mound cream atop trifle.
31. Sprinkle with finely chopped almonds.
32. Garnish with fresh raspberries and chocolate.
33. Enjoy!
Title: Nebraska Hay Stacks
Ingredients:
- 1 1/2 sugar
- 1/2 evaporated milk
- 1/2 butter
- 20 marshmallows
- 1 pecans
- 1 walnuts
- 1 graham cracker crumbs
- 1 coconut
- vanilla
Instructions:
1. Bring the sugar, milk and butter to a boil for 4 miuntes (do not underboil); Add the marshmallows and stir until melted; Add pecans, graham cracker crumbs, coconut and vanilla. Stir until mixed and drop by teaspoonfuls on wax paper.
2. NOTE: If the mixture doesn't want to hold in a peak, let it cool for a few minutes before dropping on wax paper.
Title: Mini Christmas Pudding Treats
Ingredients:
- 700 water
- 1/4 white chocolate
- 250
- 3
- 5
Instructions:
1. Crumble the fruitcake with your hands into a mixing bowl.
2. Stir in the brandy and mix thoroughly. Add enough of the brandy (or substitute) so that the mixture will easily roll into walnut sized balls. Roll into balls using your hands.
3. Place the rolled balls onto a lined baking tray.
4. Melt the chocolate and drizzle over the balls to represent the custard. Use a teaspoon and let the chocolate run down the sides of the little puddings.
5. Chop the snake lollies using scissors into small slices. Add two green and one red piece to the top of the puddings. Position the lolly pieces lose together, these become the holly atop of the puddings.
6. Refrigerate until the chocolate has set. Store in an airtight container and keep refrigerated.
Title: Century-Old Nuns Pastry Dough
Ingredients:
- 4 all-purpose flour
- 1 kosher salt
- 1/2 lemon, zest of
- 1/2 egg
- 1
Instructions:
1. Whisk the flour, salt and lemon rind in a bowl.
2. Cut in the lard with a pastry blender or your fingers until the mix resembles a light, floury crumble.
3. Mix the lemon juice and egg yolk in a measuring cup and top with enough ice-cold water to the 1-cup line.
4. Whisk the egg white until foamy.
5. Make a well in the flour mixture.
6. Add the egg yolk mixture to the flour mixture and gently fold 7–12 times by hand.
7. While the mix is still a bit floury, add in the whipped egg white and gently press, fold, and press again until all the flour combines into a paste-like ball.
8. If you’re making butter tarts, divide the dough into 2 balls, wrap with plastic wrap, and chill for at least 1 hour before using.
9. If you’re making 10" crusts, divide it into 3 before wrapping and chilling.
Title: Berries With White Chocolate Sauce
Ingredients:
- 1/2 white chocolate
- 125 strawberries
- 1 blueberries
- 500
- 300
Instructions:
1. Combine the strawberries and blueberries together (gently) and divide among 4 bowls or glasses.
2. Bring the cream to a boil in medium saucepan, remove from heat and add chocolate, stir until smooth.
3. Stir in the Malibu liqueur.
4. Pour the warm sauce over the berries and serve.
Title: Snowball Surprises
Ingredients:
- 1 butter
- 3/4 powdered sugar
- 1 vanilla
- 1 3/4 all-purpose flour
- 1/4 salt
- 1 pecan halves
- 3
Instructions:
1. Lightly grease cookie sheets or line with parchment paper. Beat butter and 1/2 cup powdered sugar in large bowl until blended. Add vanilla; beat until blended. Gradually add flour and salt, beating after each addition. Stir in pecans.
2. Shape dough by tablespoonfuls into 36 balls. Press chocolate piece into each dough ball, working dough around chocolate to cover. Place balls 1 1/2 inches apart on prepared cookie sheets. Refrigerate 30 minutes to 1 hour or until dough is firm.
3. Preheat oven to 350 degrees. Bake cookies 13 to 15 minutes or until edges are lightly browned. Remove to wire racks to cool slightly. Sprinkle remaining 1/4 cup powdered sugar over warm cookies.
Title: Chocolate Pizza
Ingredients:
- 1 all-purpose flour
- 1/2 granulated sugar
- 1/2 eggs
- 1/2 baking powder
- 2 water
- 1
- 3/4
- 2
Instructions:
1. Melt 1 cup chocolate chips and 1/2 cup shortening over hot water; cool.
2. Stir in flour, sugar, eggs and baking powder with fork; mix well.
3. Spread evenly onto well-greased 12-inch pizza pan.
4. Bake in 375°F oven 15 minutes. Cool.
5. Combine 3/4 cup chocolate chips, 2 tablespoons each shortening and water in small bowl. Melt over hot water; stir to combine.
6. Spread glaze evenly over cooled chocolate pizza.
7. Decorate as desired with candies.
Title: 3-Layer Dark Chocolate Cake
Ingredients:
- 2 boiling water
- 1 instant coffee granules
- 1/2 all-purpose flour
- 2 3/4 baking soda
- 2 baking powder
- 1/2 salt
- 1/2 butter
- 1 white sugar
- 2 brown sugar
- 1/4 vanilla
- 2 eggs
- 4
Instructions:
1. Set oven to 350 degrees F.
2. Set oven to second-lowest rack.
3. Grease three 9-inch round cake pans, then line the bottoms with parchment paper.
4. In a heat proof medium mixing bowl mix together the boiling water with cocoa powder and coffee granules until completely combined; allow to cool for about 20 minutes or until room temperature.
5. In another bowl sift the flour with baking soda, baking powder and salt; set aside.
6. In a large bowl cream butter with both sugars and vanilla until fluffy.
7. Add in eggs and beat for about 3-4 minutes.
8. Add in the flour mixture alternately with the cocoa mixture until combined.
9. Divide the mixture evenly beweeen the cake pans.
10. Bake for about 25-35 minutes or until cakes test done.
Title: Passion Fruit Trifle
Ingredients:
- 250 mascarpone
- 50 vanilla extract
- 1 passion fruit
- 284 passion fruit
- 9
- 1
- 6
- 3
Instructions:
1. Beat the mascarpone, sugar and vanilla until smooth. In a seperate bowl,whisk the double cream until it is softly whipped. Fold the mascarpone mix into the whipped cream and set aside.
2. Cut eight of the passion fruit in half and scoop the pulp into a small bowl. Slice the crusts off the brioche if using, then cut each slice in half.
3. Lay the brioche or cake in the bottom of a trifle dish or glass bowl. Top this with half of the passion fruit pulp, and half of the peach slices. Then spoon over a half of the mascarpone cream. Repeat the layers once more (keeping a few peach slices back for the top), topping off with a layer of mascarpone.
4. Finish with the rest of the peach and drizzle over the pulp from the last passion fruit. The trifle will keep in the fridge for up to a day. Decorate the top just before serving.
Title: Logs
Ingredients:
- 1 crunchy peanut butter
- 2 powdered sugar
- 1/2 butter
- 1 flaked coconut
- 2 chocolate chips
- 2
- 1/2
Instructions:
1. In large bowl, mix peanut butter, powdered sugar, melted butter, coconut and rice crispies.
2. Shape mixture into logs, place on cookie sheet and chill.
3. In double boiler, melt and stir chocolate chips and parawax.
4. Dip/Roll logs in chocolate, placing back on wax paper. (using 2 forks works well).
5. Chill and Serve.
Title: The Only Chocolate Chip Cookie
Ingredients:
- 2 unbleached flour
- 1/2 salt
- 1/2 baking soda
- 3/4 unsalted butter
- 1 brown sugar
- 1/2 white sugar
- 1 vanilla extract
- 1 egg
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees. Prepare a cookie sheet(s) with silpat mat.
2. Sift flour, salt and baking soda together; set aside.
3. In a medium bowl, cream together butter and both sugars until well blended. Beat in vanilla, egg and egg yolk until mixture becomes creamy.
4. Mix the sifted ingredients all at once until just blended. Stir in chocolate chip cookies with a wooden spoon.
5. Drop by 4 tablespoons of cookie dough at a time onto prepared cookie sheets. Cookies should be evenly spaced about 3 inches apart.
6. Bake for 15-20 minutes or until edges turn a light brown.
7. Cool on baking sheets for 15 minutes. Transfer to wire racks with rubber spatula to cool completely.
Title: Orange - Ginger Biscotti
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 6 butter
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1/2 candied ginger
- 3/4 bittersweet chocolate
- 3
- 2
- 6
Instructions:
1. Heat oven to 350 degrees. Lightly grease large baking sheet. (I lightly dust with cornmeal to avoid sticking).
2. Stir together flour, baking powder and salt on sheet of waxed paper.
3. Beat butter and sugar in bowl until creamy. Beat in egg, yolk and vanilla.
4. Gradually beat flour mixture into butter mixture until smooth. Stir in almonds, ginger and orange rind.
5. On floured board or cloth, with floured hands, roll dough into cylinder about
6. 1 1/2 inches in diameter. Transfer to large baking sheet.
7. Bake in 350 degree oven 25 to 30 minutes or until wooden pick inserted in center comes our clean. Remove to wire rack; cool 20 minutes.
8. Using thin serrated knife, cut roll diagonally into 1/2 inch wide pieces, about 3 to 4 inches long. Line baking sheet with parchment paper, and place pieces onto prepared sheet.
9. Bake in 350 degree oven for 10 to 15 minute, until golden brown. Cool on rack.
10. Melt chocolate in top of double boiler over hot water. Dip biscotti ends in chocolate; shake off excess. Place biscotti on waxed paper until firm.
Title: Eggnog Biscotti
Ingredients:
- 1 unsalted butter
- 1 1/2 sugar
- 1 orange, zest of
- 1/2 pure vanilla extract
- 1 eggs
- 3 cinnamon
- 2 nutmeg
- 1/4 mace
- 1 1/2 salt
- 1/4 baking soda
- 1/4 baking powder
- 1/4 heavy cream
- 2 1/2 evaporated milk
- 1/4 all-purpose flour
- 4 egg
- 4 nutmeg
- granulated sugar
- white chocolate
Instructions:
1. Preheat the oven to 350°F Blend the butter, sugar, eggs, vanilla, orange extract, cinnamon, nutmeg, and mace in a food processor together until combined, about 30 seconds.
2. Add in remaining ingredients and process a 1-2 minutes to get a thick batter.
3. Let batter stand 2 minutes and then spoon out onto the baking sheet.
4. Brush with egg yolk, or a beaten egg. Sprinkle on sugar and a dusting of more nutmeg.
5. Bake 45 minutes until set and browned. Cool, then slice into diagonal cookies about 1/2 inch wide.
6. Reduce oven temperature to 325*F, put sliced cookies back in oven and bake until crisped, about 15 minutes per side.
7. Cool well and then glaze one side of each cookie with melted white chocolate.
8. Garnish with crushed graham cookies crumbs on one edge. Serve to your most deserving guests!
Title: Paleo Chocolate Chip Cookies
Ingredients:
- 1 1/4 salt
- 1/4 baking soda
- 1/4 coconut oil
- 1/4 honey
- 1/4 vanilla
- 1
- 1/2
Instructions:
1. mix wet and dry ingredients in separate bowls.
2. put cookies on parchment paper.
3. bake 350 degrees for 8-10 minutes.
Title: Berry Delicious Rhubarb Crisp Recipe
Ingredients:
- 1 all-purpose flour
- 1 brown sugar
- 3/4 old fashioned oats
- 1/2 butter
- 1 1/2 vanilla extract
- 1 ground cinnamon
- 1 1/2 rhubarb
- 1 1/2 strawberries
- 1 1/2 fresh blackberries
- 1/2 sugar
- 1 cornstarch
- 1/2 water
- vanilla ice cream
Instructions:
1. In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
2. In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
3. Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.
Title: Old English Cherry Cake
Ingredients:
- 2 sugar
- 8 eggs
- 1/2 cherries
- 1/2 butter
- 1 flour
- 4 light raisins
- 1
Instructions:
1. Soften butter and beat with the sugar.
2. Add well beaten eggs, beat together.
3. Add flour gradually.
4. Add fruit last.
5. Bake in paper lined tins in 325 oven for apprx 2 hours or until done, nice and golden on top Keep the cake for a few weeks before using.