lumicero/recipes-ing2inst huggingface dataset:
Title: White Chocolate-Brownies
Ingredients:
- 125 unsalted butter
- 240 white chocolate
- 3/4 caster sugar
- 2 eggs
- 1 vanilla extract
- 3/4 plain flour
- 1/2 self-raising flour
- 240 white chocolate
- 3
Instructions:
1. Grease a 23cm square cake pan. Line base and sides with baking paper.
2. Place butter and chocolate in a medium pan. Stir over a low heat, without boiling, until mixture is smooth. Stir in sugar. Remove from heat and cool for 5 minutes.
3. Stir in eggs, vanilla extract, sifted flours and extra chopped chocolate. Spread mixture into prepared pan. Cut Cherry Ripe chocolate bars into 1cm wide strips. Arrange evenly over top of slice, pressing down slightly.
4. Cook in a moderate over (180C) for 35 minutes, or until golden brown. Cool in pan.
5. Turn out slice and trim edges. Cut into squares and dust with icing sugar mixture.
Title: Chocolate Covered Cherry Cookies
Ingredients:
- 10 maraschino cherries
- 1/2 butter
- 1 sugar
- 1 egg
- 1 1/2 vanilla
- 1 1/2 flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/4 sweetened condensed milk
- 1
- 1/2
Instructions:
1. Drain cherries, researving 3 t juice. Cut cherries in 1/2.
2. Beat butter and sugar at medium speed until creamy. Add egg, vanilla and 2 t cherry juice. Beat until blended. Combine flour, cocoa, baking powder, baking soda and salt. Gradually add flour mixture to butter mixture.
3. Shape dough into 1 inch balls on ungreased cookie sheet. Make a thumb imprint in the center of each cookie. Place a cherry half in the indent.
4. In saucepan over low heat, melt chocolate chips and condensed milk. Add 1 t cherry juice to melted chocolate. Cool slightly.
5. Spoon 1 t melted chocolate over cherry half.
6. Bake at 350 degrees for 10 minutes.
Title: Chocolate Cherry Truffle Cake
Ingredients:
- 1 sweetened condensed milk
- 2/3 water
- 1/4 eggs
- 1 chocolate flavor instant pudding and pie filling mix
- 1 maraschino cherries
- 1/2 sweetened condensed milk
- 1/2 corn syrup
- 4 milk
- 1 maraschino cherries
- 1
- 3/4
- 2
- 1
- 8
- 6
Instructions:
1. Heat oven to 350*F. Grease and flour a 12 cup bundt pan. In medium microwavable bowl, mix filling ingredients. Microwave on High 25 to 35 seconds,stirring every 15 seconds, until melted and smooth; set aside.
2. In a large bowl, with an electric mixer, beat cake mix, water, oil, 1/2 tsp almond extract, the eggs and pudding mix on low speed about 1 minute, scraping bowl constantly. With rubber spatula, fold in cherries. Spoon batter into pan, spreading evenly. Carefully spoon filling in ring over batter, being careful not to let filling touch sides of pan.
3. Bake 45 to 50 minutes, or until toothpick inserted 1 inch from inside edge of pan comes out clean and top of cake feels firm to the touch and cake pulls away slightly from side of pan. Cool 15 minutes.
4. Invert onto heatproof serving plate. Remove pan and let cool completely, about 1 hour.
5. In a 1 quart saucepan, heat all glaze ingredients except 1 tsp milk over medium low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in up to 1 tsp of milk, if necessary, for glazing consistency. Pour glaze over cake, allowing some to drizzle down sides. Garnish with white chocolate curls and additional cherries if desired. Store loosely covered in the fridge.
Title: Gma's Wacky Chocolate Cake
Ingredients:
- 3 flour
- 2 sugar
- 4 salt
- 1 baking soda
- 2 vinegar
- 2 vanilla
- 2 cold water
- 3/4
- 2
Instructions:
1. Preheat over to 350.
2. Sift dry ingredients into a bowl.
3. Make three holes in the mixture evenly spaced. Put vinegar in one, vanilla in one and oil in the last one. Pour the water over all and mix thoroughly with spoon.
4. Spread evenly in 9x13 pan and bake for 15 to 25 minutes at 350 degrees.
Title: Fruit n' cake summer-time custard
Ingredients:
- 500 milk
- 500 sugar
- 5 vanilla custard powder
- 2 apples
- 2 oranges
- 2 black grapes
- 150 pomegranate
- 1 bananas
- 3 chocolate bar
- 1 grapes
- 3 -5
Instructions:
1. In a medium sized utensil, bring the milk to a boil, making sure its on very low flame (allow it to come to a boil gradually), stirring occasionally.
2. In a bowl, mix together 2 tbsps.
3. of the custard powder in 5 tbsps.
4. of lukewarm milk.
5. Add this to the boiled milk.
6. Add sugar.
7. Let it thicken, stir constantly.
8. Remove from flame.
9. Allow it to cool down to room temperature.
10. Cover and place in your refrigerator.
11. Shred the tea cake and place in a large dish.
12. Place the mixed fruits on top of this shredded cake.
13. Add the refrigerated custard.
14. Garnish with a grated chocolate bar.
15. Place split grapes in a decorative pattern on this mixture.
16. Cover and refrigerate.
17. Serve chilled.
Title: Cream Cheese Pie Dough
Ingredients:
- 2 all-purpose flour
- 1 salt
- 16 unsalted butter
- 8 cream cheese
Instructions:
1. In a food processor, combine the flour and salt and pulse briefly to mix. Add the butter and cream cheese and pulse until the mixture just starts to come together.
2. Transfer the dough to a work surface, divide into 2 equal portions and press each portion into a flat disk. Use 1 or both dough disks immediately, or wrap in plastic wrap for future use. Can be stored in the refrigerator up to 2 days or in the freezer up to 1 month.
Title: Buttermilk Banana Cake
Ingredients:
- 3/4 butter
- 1 sugar
- 1/2 brown sugar
- 2 eggs
- 1 banana
- 1 vanilla extract
- 2 cake flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 buttermilk
- 1/2 half-and-half cream
- 1/2 sugar
- 2 butter
- 2 flour
- 1/4 salt
- 1 vanilla extract
- 1/2 pecans
- 2 heavy whipping cream
- 1/4 confectioners' sugar
Instructions:
1. In a mixing bowl, cream butter and sugars until fluffy. Add eggs; beat for 2 minutes. Add banana and vanilla; beat for 2 minutes. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk. Pour into two greased and floured 9 inch round baking pans. Bake at 375 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely.
2. For filling, combine half-and-half cream, sugar, butter, flour and salt in a saucepan. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and pecans. Cool. Spread between cake layers.
3. For frosting, beat whipping cream until soft peaks form. Gradually beat in the confectioners sugar; beat until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator.
Title: Diabetic Applesauce Cake
Ingredients:
- 1/4 margarine
- 3 eggs
- 1/2 applesauce
- 1/2 flour
- 2 baking powder
- 2 baking soda
- 1 cinnamon
- 2 raisins
- 1/2 apple
Instructions:
1. Beat together the margarine, eggs, applesauce and apple juice. add flour, baking powder and baking soda. add cinnamon and raisins. add chopped apple if desired.
2. pour in 8 inch pan that has been oiled and floured. bake at 350 degrees for 25-30 minutes.
Title: Butterscotch Pumpkin Trifle
Ingredients:
- 2 -3 pumpkin
- 1 ground cinnamon
- 1 ground nutmeg
- 1/4 ground ginger
- 1/4 ground allspice
- 1/4 milk
- 2 1/2 instant butterscotch pudding mix
- 4
- 2
Instructions:
1. Set aside 1/4 cup of cake crumbs for top.
2. Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3 quart serving bowl.
3. In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth.
4. Spoon half into the serving bowl.
5. Sprinkle with a second portion of crumbs.
6. Whip cream until stiff, spoon half into bowl.
7. Sprinkle with a third portion of crumbs.
8. Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream.
9. Sprinkle the reserved crumbs around top, around edge of bowl.
10. Cover and chill at least 2 hours before serving.
Title: Moi's Peach Cobbler
Ingredients:
- 2 sugar
- 2 margarine
- 1 1/4 cinnamon
- 1/2
- 1
Instructions:
1. Spray a 2 quart Pyrex bowl with Pam.
2. Lay one pie crust in bottom of bowl.
3. Put peaches in a 3 quart pan. Barely cover with water and 1 cup sugar. Cook for a short time until sugar dissolves.
4. Pour into bowl and cover with the second pie crust.
5. Sprinkle with sugar and cinnamon.
6. Poke a few holes in top of crust for steam to escape.
7. Bake at 350° about 1 hour or until the top is brown.
Title: Coconut caramel tart
Ingredients:
- 1 eggs
- 3 brown sugar
- 1/2 sour cream
- 300 coconut
- 2/3 icing sugar
Instructions:
1. Place pastry onto a lightly greased 20cm pie plate.
2. Trim and decorate edges.
3. Bake in hot (200c) oven for 10 mins, cool slightly.
4. Beat eggs and sugar together in a large bowl.
5. Stir in sour cream and coconut, and mix well.
6. Pour into pastry case and bake 25-30 minutes.
7. cool.
8. Dust with icing sugar.
9. Serve with any fruit you have on hand.
Title: Calendula and Orange Cake
Ingredients:
- 5 eggs
- 2 lemons, zest of
- 1 orange, zest of
- 1/2 plain yogurt
- 2 baking soda
- 1/2 butter
- 1 1/2 granulated sugar
- 1 sour cream
- 3 all-purpose flour
- 1/2 Grand Marnier
- 1/2 lemon juice
- 1/4 granulated sugar
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Separate eggs and beat whites until they form stiff peaks.
3. Cream butter and sugar together and add egg yolks, lemon rind, orange rind, sour cream and yogurt. Blend till smooth.
4. Sift dry ingredients together.
5. Slowly add dry ingredients to butter mixture, mixing well.
6. Gently fold in beaten egg whites and calendula petals.
7. Butter and flour an angel food cake pan then pour in cake batter.
8. Bake for 60 minute.
9. Remove from oven and cool in pan 10 min, before removing to a cooling rack and allowing to cool completely.
10. Combine orange juice, Grand Marnier, lemon juice, and1/4 cup granulated sugar in a saucepan over a low heat.
11. Bring to a boil, and then simmer for 3 minute.
12. Pour hot syrup over cooled cake and garnish with calendula petals.
Title: Glazed Lemon Pound Cake - Pillsbury 2006
Ingredients:
- 1 butter
- 2 granulated sugar
- 4 eggs
- 1 lemon peel
- 3 all-purpose flour
- 1 baking powder
- 1 salt
- 1/2 baking soda
- 1 milk
- 1/3 granulated sugar
- 1/4 lemon juice
- 2 butter
Instructions:
1. Heat oven to 350 degrees. Generously grease 12-cup fluted tube cake pan with shortening.
2. In large bowl, beat 1 cup butter and 2 cups sugar with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add eggs, one at a time, beating well and scraping bowl after each addition. Beat in lemon peel. On low speed, beat in flour, baking powder, salt, baking soda and milk until smooth, scraping bowl occasionally. Pour batter evenly into pan.
3. Bake 35 to 50 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes.
4. Meanwhile, in a 1-quart non-aluminum saucepan, mix glaze ingredients. Heat over medium heat, stirring occasionally, until butter melts.
5. Place serving plate upside down over pan; turn plate and pan over. Remove pan. With long-tined fork or skewer, generously prick top and sides of cake. Brush warm glaze over cake, allowing glaze to soak into cake. Cool completely, about 1 hour 30 minutes.
Title: Seven Dwarfs' Nut Fudge
Ingredients:
- 1 2/3 sugar
- 2 butter
- 1/2 salt
- 2/3 evaporated milk
- 1 1/2 miniature marshmallow
- 1/4 walnuts
- 1/2 vanilla
- 1
Instructions:
1. Place sugar, butter, salt, and evaporated milk in a large saucepan.
2. Stir until mixed and heat to a boil.
3. Boil gently for 5 minutes, stirring all the while.
4. Turn off the heat and add the chocolate morsels, marshmallows, nuts, and vanilla.
5. With a large spoon beat the candy mixture until chocolate and marshmallows are melted.
6. Grease an 8 inch square pan and pour in the fudge. Let it set until solid and then cut into squares.
Title: Healthy Oatmeal Raisin Cookies With Honey
Ingredients:
- 1 whole wheat flour
- 1 1/2 rolled oats
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/2 honey
- 1/2 molasses
- 1 egg
- 1 vanilla
- 1 raisins
- 1/2 walnuts
- 1/2
Instructions:
1. In a large bowl, mix all the dry ingredients together.
2. In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
3. Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
4. COOL the mix for 20 minutes in the fridge.
5. Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
6. Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
7. Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.
Title: Olive Garden Strawberries Romanoff
Ingredients:
- 1 mascarpone cheese
- 1 brown sugar
- 1/3 orange, juice of
- 1 triple sec
- 1 strawberries
- 2 mint sprig
Instructions:
1. Combine mascarpone cheese, brown sugar, orange juice and triple sec together in a mixing bowl. Mix thoroughly. Fold in fresh whipped cream.
2. Place berries in a dessert dish or glass. Top with cream mixture. Garnish with a sprig of mint.
3. Chill until ready to serve.
Title: Fluffy Peach Dessert
Ingredients:
- 1 sugar
- 1/4 Splenda sugar substitute
- 1/4 sugar-free peach gelatin mix
- 1 reduced-fat cream cheese
- 1 Cool Whip Lite
- 1
Instructions:
1. drain peaches, reserve the juice. Chop the peaches into large chunks.
2. combine peach juice with sugar and Splenda mixture, bring to boil.
3. Stir in the jello, mix, then stir in cream cheese.
4. Fold in whipped topping and chopped peaches.
5. Refrigerate until chilled, about 2 hours.
6. Enjoy.
Title: Christmas Mince Pies
Ingredients:
- 1/4 butter
- 1/3 brown sugar
- 100 raisins
- 50 sultanas
- 50 black currants
- 50 granny smith apple
- 1 cinnamon
- 1/3 mixed spice
- 1/2 nutmeg
- 1/2 brandy
- 1/2 cake flour
- 25 -50 cornflour
- 500 icing sugar
- 50 butter
- 50 egg
- 175 vanilla extract
- 1
- 2
Instructions:
1. QUICK FRUIT MINCEMEAT:
2. Combine all ingredients and set aside for flavours to infuse.
3. PASTRY:
4. Sift flour, cornflour, and icing sugar.
5. Rub in the butter.
6. Beat egg and vanilla together then add, mixing well.
7. Knead into a ball without overhandling the pastry.
8. Roll out thinly on a floured board and cut into 3" rounds.
9. Reroll offcuts until all the pastry is used.
10. Place rounds in a patty pan, place a heaped teaspoon of filling in the middle of each pastry round and cover with second pastry round.
11. Press edges together with the prongs of a fork and prick each top twice.
12. Bake at 350F for 18-20 minutes or until pale gold.
13. Leave to cool slightly before removing to cooking rack.
14. Dust lightly with icing sugar.
15. COOKS NOTE - If you don't have a patty pan, place the pies on a cookie sheet rather than in a muffin tray, which is too deep.
Title: Glazed Lime Cake Squares
Ingredients:
- 3/4 butter
- 2 1/2 powdered sugar
- 2 eggs
- 1/4 milk
- 1 1/3 self-rising flour
- 2 -3 limes
- 1 lime zest
- 1/4 sugar
Instructions:
1. Preheat oven to 350°F
2. Butter and flour 8-inch square baking pan.
3. Using electric mixer, cream butter and 1 1/2 cups powdered sugar in large bowl.
4. Beat in eggs 1 at a time, beating well after each addition.
5. Mix in milk, then flour, until combined.
6. Transfer batter to prepared pan; smooth top.
7. Bake cake until tester inserted into center comes out clean, about 35 minutes.
8. Halve limes; squeeze enough juice to measure 1/4 cup.
9. Mix zest, lime juice, and 1/4 cup sugar in small bowl; set lime syrup aside.
10. Using skewer, poke holes all over baked cake.
11. Spoon half of lime syrup (about 3 tablespoons) over hot cake.
12. Cool.
13. Whisk 1 cup powdered sugar into remaining lime syrup; drizzle over cake. Allow to cool for 1 hour before serving.
14. Cut cake into squares.
Title: Eggnog Flan
Ingredients:
- 2/3 sugar
- 4 eggs
- 5
Instructions:
1. Preheat the oven to 325 degrees F. Stir the sugar and 2 tablespoons water in a medium skillet. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until deep amber, 5-7 minutes. Pour the caramel into a shallow 10-inch round cake pan, tilting the pan so the caramel evenly coats the bottom.
2. Bring a kettle of water to a boil. Whisk the eggnog and eggs in a large bowl until smooth, being careful not to beat in too much air. Pour the eggnog mixture over the caramel in the pan, then place in a large roasting pan. Fill the roasting pan with enough boiling water to come halfway up the side of the cake pan.
3. Loosely cover the roasting pan with foil and bake 1 hour. Remove the foil and continue baking until the custard is set but still quivers, 40 minutes to 1 hour.
4. Remove the flan from the roasting pan and let cool to room temperature, then cover and refrigerate until cold and set, about 2 hours. To serve, run a thin knife around the edge of the flan, place an inverted flat plate over the pan and flip to unmold.
Title: Fluffy Blueberry Cream Cheese Dessert (No-Bake)
Ingredients:
- 1 1/2 graham cracker crumbs
- 4 sugar
- 1/2 cinnamon
- 1/2 butter
- 2 margarine
- 1 cream cheese
- 1/3 - 1/2 sugar
- 1 half-and-half cream
- 1 instant lemon pudding mix
- 0.5
Instructions:
1. Prepare a 9 x 9-inch pan.
2. To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
3. Pat into bottom of the pan.
4. Chill for about 25-30 minutes (or until the crust is completely cold).
5. After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
6. In a bowl beat softened cream cheese with sugar until smooth and well combined.
7. Add in half and half cream and the pudding mix; beat until well blended.
8. Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
9. Chill for 4 hours.
10. Before serving spread the remaining can blueberry pie filling over the top.
11. If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.
Title: Brazil Nut Cake
Ingredients:
- 2 brazil nuts
- 2 pitted dates
- 1 pecans
- 1 maraschino cherry
- 3/4 all-purpose flour
- 3/4 sugar
- 1/2 baking powder
- 1/2 salt
- 3 eggs
- 1 vanilla
Instructions:
1. Combine firs 4 ingredients,stir well.
2. Combine dry ingredients,stir into fruit mixture.
3. Add eggs and vanilla,mix well.
4. Spoon batter into a greased and wax paper lined 8 1/2x4 1/2x3 inc loafpan.
5. Bake at 300 for 1 hour and 45 minutes.
6. Cool in pan 10 minutes.
Title: Less-Cook Pound Cake With Lemon Glaze
Ingredients:
- 3 plain flour
- 3 sugar
- 1/2 shortening
- 1 margarine
- 1 vanilla extract
- 1 milk
- 1 eggs
- 5 baking soda
- 1 powdered sugar
- 1 lemon juice
- 4
Instructions:
1. Preheat oven to 325~.
2. Mix all cake ingredients with mixer, blend well.
3. Pour into greased/floured tube or bundt pan.
4. Bake for 70 minutes or until toothpick comes out clean.
5. Mix glaze ingredients (you may have to adjust) and pour over cake.
Title: Brownie Cupcakes
Ingredients:
- 12 butter
- 1 1/4 granulated sugar
- 2 eggs
- 6 all-purpose flour
- 1 1/2 walnuts
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Line two 12-cup muffin pans with paper liners.
3. Melt chocolate and butter in double boiler, stirring occasionally. (if you don't have a double boiler, try putting a smaller sauce pan in a larger one and slowly melt).
4. Beat sugar and eggs in large mixer bowl on high for about 3 minutes or until mixture falls from beaters in ribbons.
5. With mixer at medium speed, add melted chocolate mixture to egg mixture.
6. Gradually add flour.
7. Stir in nuts.
8. Scoop 1/3 cup batter into each cupcake liner, filling 3/4 full.
9. Bake 25-30 minutes or until toothpick inserted in centers comes out with loose crumbs attached.
10. Cool in pans for 5 minutes; remove to wire racks to cool completely.
Title: Cherry Cheese Danish
Ingredients:
- 16 cream cheese
- 1 3/4 powdered sugar
- 1 vanilla
- 1 cherry pie filling
- 2 milk
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together cream cheese, 3/4 cup powdered sugar, vanilla and egg white.
3. Take 1 can of crescent rolls and unroll them. Press seams together and put on the bottom of a 9 x 13 greased pan.
4. Take the cheese and sugar mixture and pour over rolls.
5. Pour cherry pie filling over cheese and sugar mixture.
6. Take second can of crescent rolls and press the seams together. Put over the top of cherries.
7. Bake for 25 minutes until the rolls are golden brown.
8. Let cool.
9. Mix 1 cup powdered sugar and add a tiny bit of milk gradually until you get a glaze and then pour on top of the danish.
Title: Caramel Filled Chocolate Cookies Drizzled With Chocolate
Ingredients:
- 1/2 butter
- 1/3 sugar
- 1/3 brown sugar
- 2 milk
- 1 egg
- 1 vanilla
- 1 flour
- 1/3 salt
- 1/4 baking soda
- 1/4 pecans
- 1 walnuts
- 12 heavy cream
- 1 chocolate chips
- 1/4 - 1/2 butter
- 1
Instructions:
1. Mix butter, sugars, egg yolk, creamer or milk.
2. and vanilla until light and fluffy.
3. combine flour, cocoa, salt and baking soda gradually add to flour mixture.
4. Cover and chill, which has to be done or you`ll have flat cookies!
5. Melt caramels with cream in micro wave of double boiler stirring till melted and creamy.
6. Remove dough from refrigerator and roll into 24 balls.
7. Dip into light beaten egg white then roll into nuts.
8. Place on a parchment-lined cookie sheets.
9. Make indentations with thumb in center of each cookie.
10. Pour in melted caramel and bake in a 350° oven for 10-12 minutes.
11. Melt chips and butter in micro or double boiler.
12. Drizzle on cooled cookies.
13. Let firm up and enjoy!
Title: Toffee Almond Cookies
Ingredients:
- 1 sugar
- 1 powdered sugar
- 1 butter
- 1 eggs
- 1 flour
- 2 whole wheat flour
- 3 1/2 baking soda
- 1 salt
- 1 cream of tartar
- 1
- 2
- 6
Instructions:
1. Preheat oven to 350.
2. Blend sugar, powdered sugar, butter and oil until well mixed.
3. Add almond extract and eggs and mix well.
4. Lightly spoon and blend in flours, soda, salt and cream of tartar at low speed.
5. By hand, stir in almonds and toffee bits.
6. Shape into balls and roll in sugar; Crisscross balls with fork dipped in sugar.
7. Bake in preheated oven on ungreased cookie sheets for 10 minutes; Cool on cookies sheets 3-4 minutes, then remove.
8. To freeze: Either flash freeze cookie dough balls and then thaw and bake on serving day or freeze already baked cookies in freezer bags.
Title: Lebanese Oatmeal Cookies
Ingredients:
- 1/4 butter
- 1/4 vegetable shortening
- 1/8 quick-cooking oatmeal
- 1 granulated sugar
- 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4 water
- 1/4 vanilla
- 1
Instructions:
1. Preheat oven to 400°F.
2. Lightly grease cookie sheets or line with parchment paper.
3. Mix all the ingredients (hands work best) except water until dough is combined and crumbly.
4. Add water and vanilla and knead until smooth.
5. Roll dough into walnut size balls and place on cookie sheets about 2" apart.
6. Flatten with a fork.
7. Bake 10 minutes or until lightly browned.
8. Transfer to wire racks to cool.
Title: Sweet Sticky Rice With Mango (Kha Neow Mamuang)
Ingredients:
- 3 mangoes
- 5 sticky rice
- 2 sesame seeds
- 1 coconut cream
- 3/4 white sugar
- 2 salt
Instructions:
1. Place the soaked sticky rice and steam for 10-15 minutes or until the rice is cooked.
2. Mix the coconut cream, sugar and salt together and simmer over a low heat for 5 minutes.
3. Meanwhile remove the rice from steamer and cool it on a tray for one minute or until it is warm. Add the rice into the coconut cream mixture and combine well, remove the mixture from the heat and leave to rest for about 30 minutes minimum but preferably 2 hours.
4. When ready to serve, divide the sticky rice between 8 separate dishes or plates.
5. Peel and slice the mango, divide and arrange them over the sticky rice.
6. Sprinkle with sesame seeds to serve.