lumicero/recipes-ing2inst huggingface dataset:
Title: Hazelnut Shortbread Trees
Ingredients:
- 250 butter
- 2 icing sugar
- 1/2 mixed spice
- 2 plain flour
- 2 hazelnut meal
- 2 icing sugar
- 1/4 butter
- 1 icing sugar
- 60 brandy
- 1/2
- 3/4
- 2
Instructions:
1. Beat butter, rind and sifted icing sugar in small bowl with electric mixer until light and fluffy. Transfer to large bowl. Stir in sifted flours and spice, add hazelnut meal in 2 batches.
2. Knead dough on floured surface until smooth. roll dough between sheets of baking paper until 5mm thick, refrigerate 30 minutes.
3. Preheat oven to 180/160°C fan-forced. Grease oven trays or line with baking paper.
4. Using 3cm, 5cm, 7cm star shaped cutters cut 24 of each size star from dough. Place small stars about 1cm apart on an oven tray, place remaining stars about 2 cm apart on oven tray.
5. Bake small stars about 10 minutes, Bake larger stars about 15 minutes, Stand 5 minutes, cool on wire racks.
6. Meanwhile, make brandy butter cream.
7. Sandwich two of each size cookie with butter cream. Assemble trees by joining three different size stars together with butter cream.
8. Decorate trees by joinin cachous to stars with a tiny dot of butter cream, Dust trees with extra icing sugar.
9. Brandy Butter Cream.
10. Beat butter, rind , sifted icing sugar and brandy in small bowl with electric mixer until light and fluffy.
Title: Basque Cream (Natillas) Dessert Sauce
Ingredients:
- 1 heavy cream
- 2 cinnamon sticks
- 6 eggs
- 3/4 sugar
- 1 vanilla extract
- ground cinnamon
Instructions:
1. In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat.
2. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon.
3. Set the pan aside so the cream can cool.
4. In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
5. Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water.
6. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary.
7. Remove the top pan or the bowl from over the hot water, and let the custard cool.
Title: Santa Barbara Fruit Bowl
Ingredients:
- 1 1/4 milk
- 1 instant vanilla pudding
- 3/4 mayonnaise
- 1/2 nectarines
- 2 grapes
- 2 pears
- 2 blueberries
- 2
- 1
Instructions:
1. Add pudding to milk; beat 1 minute at low speed.
2. Add mayonnaise and flavoring; mix well.
3. Combine peaches, nectarines,grapes,pears and blueberries; toss lightly.
4. Place fruit in serving bowl reserving 1/4 cup.
5. Top with pudding mixture.
6. Chill.
7. garnish with reserved fruit before serving.
Title: Chocolate Crinkles
Ingredients:
- 1 eggs
- 2 water
- 3 margarine
- 1/3 powdered sugar
Instructions:
1. Preheat oven to 375.
2. Combine cake mix, eggs, water and margarine.
3. Mix with a spoon until well blended.
4. Shape dough into balls the size of walnuts.
5. Roll these in powdered sugar.
6. Place on greased baking sheet.
7. Bake 8-10 minutes.
Title: Peanut Butter Cookies With Chocolate Chunks
Ingredients:
- 1 1/2 flour
- 1/3 old fashioned oats
- 1 baking soda
- 1/4 salt
- 1 chunky peanut butter
- 1 light brown sugar
- 1/2 unsalted butter
- 1/4 honey
- 1 egg
- 1 vanilla
- 5
Instructions:
1. Mix flour, oats, baking soda and salt.
2. Beat peanut butter, brown sugar, butter, honey. egg and yanilla in large bowl until well blended.
3. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chopped chocolate.
4. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
5. Preheat oven to 350º. With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4 inch ball.
6. Arrange cookies on lightly greased baking sheets, spacing 2 1/2 inches apart.
7. Bake cookies until puffed. beginning to brown on top and still very soft to touch, about 12 minutes.
8. Cool cookies on baking sheets 5 minutes. Transfer cookies to rack to cool completely.
Title: Angel Squares
Ingredients:
- 1 flaked coconut
- 1
- 1/3
- 1/4
Instructions:
1. Combine cake mix with pie filling.
2. Put in sprayed 9x13 pan.
3. Top with almonds and coconut.
4. Bake at 350F for 30 minutes.
5. (Lemon pie filling can also be substituted with pumpkin pie filling. Add 1 teaspoons cinnamon sprinkled over top before baking along with the other toppings.).
Title: Chocolate Dipped Peanut Butter Sandwich Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 1/2 creamy peanut butter
- 1 granulated sugar
- 1 egg
- 3/4 peanut butter
- 1/4 confectioners' sugar
- 1
- 4
Instructions:
1. Pre-heat oven to 350.
2. In large bowl, beat butter, peanut butter, sugar and egg until smooth.
3. In a medium bowl, stir together flour, baking soda and salt; add to peanut butter mixture and beat on low.
4. Take one rounded teaspoon of dough and roll into a 1-inch ball. Place 2 inches apart on an ungreased baking sheet.
5. Bake for 10 minutes until puffed (do not over bake). Let stand 2 minutes on cookie sheet and then transfer to cookie rack to cool.
6. Filling: For the filling, mix together the peanut butter and confectioners' sugar. Spread 1/2 of the cookies with 1 rounded teaspoon filling on flat side of cookies. Top with remaining cookies to form a sandwich cookie.
7. Refrigerate for 30 minutes, or until firm.
8. In a microwave safe bowl, microwave chocolate chips and oil for 1 minute at 100% power; stir until melted.
9. Dip cookied half-way into chocolate; let excess drain off.
10. Place cookies on waxed papered sheets and dizzle with remaining chocolate.
11. Refrigerate to set.
12. ENJOY!
Title: Butter Mochi
Ingredients:
- 1 coconut milk
- 1 evaporated milk
- 1 butter
- 1/2 real vanilla
- 2 eggs
- 2 sugar
- 3
Instructions:
1. Preheat oven to 375.
2. Mix all ingredients together and pour into buttered non stick baking pan.
3. Bake for 30-40 minutes.
4. Let cool; cut into cubes and serve.
Title: Knock You Naked Brownies
Ingredients:
- 1 Bisquick
- 1 sugar
- 3 milk
- 1/3 vanilla
- 1/2 walnuts
- 1 pecans
- 1/2 hot water
- 1 2/3
Instructions:
1. Preheat oven to 350 degrees.
2. Mix Bisquick, 1/2 cup sugar and 3 T. cocoa in a greased 8" x 8" glass baking dish. (I use a disposable aluminum pan sprayed with PAM.) Stir in the milk (or half & half) and vanilla until blended.
3. Sprinkle with the remaining 1/3 cup cocoa and 1/2 cup sugar. DO NOT STIR!
4. Sprinkle nuts over the top, if desired. Pour hot water over the top and DO NOT STIR!
5. Bake at 350 for about 40 minutes. The top will look and taste like a brownie, but underneath will be a YUMMERS rich hot chocolate sauce. If you serve it with vanilla ice cream, it's so good it'll Knock you Naked! (See why you locked the door?).
6. In the words of Loretta LaRoche, "Life is short, so wear your party pants!".
Title: Strawberry Shortcake
Ingredients:
- 2 strawberries
- 1 granulated sugar
- 5 1/4 Bisquick
- 6 granulated sugar
- 6 butter
- 1 1/4 milk
Instructions:
1. Cut strawberries into quarters.
2. Allow 2 to 3 hours for strawberries to bleed before using.
3. Mix the bisquick, milk, sugar, and butter in a mixing bowl.
4. Roll out to 1/2 inch thickness, use a 4" biscuit cutter.
5. Bake at 425 degrees for 8-10 minutes.
6. To serve: Cut shortcake in half, place one half in a bowl, top with 1/2 cup of strawberries (with plenty of juice), then top with whipped cream or Cool Whip.
7. Place other half of shortcake on top, then 1/2 cup of strawberries (with plenty of juice), top with whipped cream or Cool Whip.
Title: Fruits Afire
Ingredients:
- 1 pear
- 1 apricot
- 1 bing cherry
- 2 lemon juice
- 1 cinnamon stick
- 1/2 rum
- 6
Instructions:
1. Drain pears, aprictos and cherries, reserving syrup.
2. Combine syrups in a saucepan with lemon juice, cinnamon stick, apricot preserves and 2 tablespoons of the rum.
3. Bring to a boil and cook until reduced by half.
4. Remove cinnamon stick and pour syrup over fruits.
5. Refrigerate until about 30 minutes before serving.
6. Place fruit and syrup in an oven proof casserole.
7. Cover casserole and heat in a 350 degrees Fahrenheit oven just until fruit is hot, about 5 minutes.
8. Warm remaining 4 tablespoons rum.
9. At the table, ignite the rum and pour flaming over the fruit.
10. Serve when flames have died out.
Title: Dessert
Ingredients:
- 36 -38 marshmallows
- 1/2 milk
- 1 butter
- 1
- 1/4
Instructions:
1. Slowly heat milk on low heat.
2. DO NOT BOIL.
3. Add marshmellow and melt.
4. Cool.
5. Combine whipping cream and fruit cocktail.
6. Fold into cooled marshmellow mixture.
7. Combine graham wafer crumbs and butter.
8. Mix thoroughly adding more butter if needed.
9. Press firmly into an 8" by 12" pan reserving some to sprinkle on top of dessert.
10. Top with cocktail mixture.
11. Sprinkle reserved graham wafer mixture over top.
12. Refrigerate at least 3 hours.
13. Cut into squares and serve.
Title: Old Fashioned Devil's Food Cake (Cake Mix Doctor)
Ingredients:
- 1 buttermilk
- 2 eggs
- 1 1/3 pure vanilla extract
- 1/2
- 3
- 1
Instructions:
1. Place rack in center of oven and preheat oven to 350°F; grease two 9-inch round cake pans.
2. Place the cake mix, cocoa, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed 1 minute. Stop the machine and scrape down sides. Increase the speed to medium and beat 2 minutes more, scraping sides if needed. The batter will look well combined. Divide the batter evenly between cake pans, smoothing with rubber spatula. Place pans side by side in oven.
3. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove from the oven and cool on wire racks for 10 minutes. Run a knife around the edges and invert onto rack, and again until right side up and cool another 30 minutes.
Title: Traditional Scottish Shortbread
Ingredients:
- 1/2 flour
- 1/4 salt
- 1/4 butter
- 1
- 1/2
Instructions:
1. Combine flours, sugar and salt in a mixing bowl.
2. Work in butter until dough has the consistency of pie crust.
3. Sprinkle board with rice flour.
4. Turn dough onto board and knead until smooth.
5. Divide into four portions and shape into small rounds.
6. Place on parchment paper on a cookie sheet (or use a shortbread mold).
7. Prick with a fork.
8. Bake at 350 degrees for 20 to 30 minutes, until cakes begin to brown slightly.
9. Allow to cool in pan.
Title: Coconut Dream Cake
Ingredients:
- 3 Cool Whip
- 3 coconut
- 2 sour cream
- 1 white sugar
Instructions:
1. Prepare cake according to Package instruction. Baking in either four 9in pans, or 2 pans, slicing each layer to make a total of four layers. Do not over bake. Bake 20 minutes and check it.
2. Frost and and stack each layer.
3. top with coconut or shredded chocolate.
4. This is also very good prepared with a lemon cake.
5. Keep refrigerated.
Title: Raspberry Bars
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 1/2 flour
- 1/2 salt
- 1/2 baking soda
- 1 1/2 quick-cooking oats
- 1 lemon juice
- 2/3 water
- 1/4
Instructions:
1. Cream together butter and sugar until fluffy.
2. Stir in flour, salt and soda.
3. Add oats and water.
4. Firmly pat half of the mixture into a greased 13 x 9 inch pan.
5. Stir lemon juice and jam together, and spread over the oat mixture, keeping 1/4 inch from the edges.
6. Sprinkle remaining oat mixture over the top.
7. Bake at 350* for 25 minutes.
8. Cool, cut and eat.
Title: Cranberries-Sour Cream Cake
Ingredients:
- 1/3 brown sugar
- 2 sugar
- 1 ground cinnamon
- 1 all-purpose flour
- 1/2 butter
- 1/4 vanilla
- 1/2 sour cream
- 4 vanilla
- 2/3 all-purpose flour
- 1/2 sugar
- 1 baking soda
- 1 2/3 baking powder
- 1 salt
- 1/2 butter
- 1/2 frozen cranberries
- 1/2
- 1/3
- 3/4
Instructions:
1. Garnish: Mix brown sugar, sugar, almonds and cinnamon. Set aside 3/4 of this mixture. In the remaining mixture (1/4), add flour, butter and vanilla. Stir well and set aside.
2. Cake: Grease and flour a 9 inch springform pan. Preheat oven at 350°F.
3. Beat egg yolks with half sour cream, almond extract and vanilla for 2 minutes. Set aside.
4. In another bowl, mix flour, sugar, baking soda, baking powder, salt and almonds.
5. Add butter and remaining sour cream and mix for 2 minutes. Add mixture of egg yolks and beat until you obtain a good consistency of the dough.
6. Add cranberries and mix with a spatula.
7. Pour half the dough in the pan and cover with the first dry mixture (the 3/4).
8. Add remaining dough and sprinkle with the second dry mixture (the 1/4).
9. Bake in the center of oven for about 60 minutes. Let cool before to unmold.
Title: Tastes Like Cheesecake! Parfait
Ingredients:
- 2 -4 graham crackers
- 1/2 - 1 yogurt
- 1 maraschino cherry
Instructions:
1. Have a dish ready, as you're going to be setting this up in layers.
2. Lightly break apart one graham cracker. You can crush it up fine if you'd prefer it to seem more like crust, but broken into smallish pieces is sufficient. Put this in the bottom of your dish.
3. Throw a few heavy dollops of yogurt (about 1/3 of your full amount) onto this, spreading it to cover the "crust".
4. Toss in some of your berries of choice, saving half for the end. Arrange them however you'd like.
5. Add another layer of graham cracker and half of what's left of the yogurt, topping it off with the rest of your berries, the remainder of yogurt and another crumbled up graham cracker.
6. If you want to finish with a fancy flourish, feel free to add a spot of whipped cream and a maraschino cherry for some extra sweetness.
7. Dig in with spoons and enjoy!
Title: Italian Basic Genoise (Sponge Cake)
Ingredients:
- 5 eggs
- 2 sugar
- 6 1/2 vanilla
- 1 cake flour
- 6 1/2 cornstarch
- 1/4 salt
Instructions:
1. Preheat oven to 350 degrees.
2. Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the mixer, add the vanilla and mix inches.
3. Preheat oven to 350 degrees F.
4. Sift together the cake flour, cornstarch and salt. Fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.
5. Coat two 10-inch round cake pans with shortening. Pour the batter into the pans and put them immediately into preheated 350 degree oven.
6. Bake until tops are springy to the touch, about 45 to 50 minutes.
7. Remove the cakes from the pans and cool on a wire rack.
8. When cool, use a long serrated knife to slice off the tops of the cakes.
9. For tiramisu or other layer cakes, divide each cake into three uniform layers with a serrated knives.
Title: Sweet Pineapple Yellow Rice
Ingredients:
- 1 basmati rice
- 1/8 turmeric powder
- 1 1/2 sugar
- 1/2 water
- 1/2 saffron
- 1/2 ghee
- 2 cinnamon sticks
- 2 cardamom pods
- 1/2 lemon
- 1/2
Instructions:
1. Boil rice with turmeric until al dente.
2. Combine sugar, water and saffron. Boil until it forms a sticky syrup. Add lemon. Heat ghee with cinnamon.
3. Add pineapple and syrup.
4. Add rice and toss well. Simmer on medium heat for 10 minutes.
5. Reduce heat and simmer on low until slightly moist.
Title: Golden Pound Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 canola oil
- 3/4 confectioners' sugar
- 1
Instructions:
1. In a large bowl, combine the cake mix, pudding mix, eggs, oil and soda. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased/floured 10 inch fluted tube pan.
2. Bake at 350 degrees for 45-50 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes. Remove to a wire rack to cool completely. Dust with confectioner's sugar if desired.
Title: Cajeta Ice Cream Sundaes
Ingredients:
- 3 vanilla ice cream
- 1/4 Kahlua
- 1/2 pecans
- 1/2
Instructions:
1. Scoop ice cream into bowls or wide-mouthed crystal wineglasses.
2. Drizzle liqueur and cajeta on top.
3. Sprinkle each serving with chopped pecans. Serve immediately.
Title: Flourless-Yet-Fudgy Brownies
Ingredients:
- 300 chocolate
- 150 unsalted butter
- 50 cocoa powder
- 4 eggs
- 200 sugar
- 100 walnut pieces
- pecan pieces
- icing sugar
Instructions:
1. Preheat oven to 180 deg C (350 deg F). Grease a pan, 20 x 25cm (8" x 10").
2. Break up the chocolate and put it in a heatproof bowl with the butter. Set the bowl over a pan of steaming hot water and melt gently, stirring frequently. Remove the bowl from the pan and stir in the cocoa. Set aside until needed.
3. Put the eggs into a mixing bowl and beat well with a whisk or an electric mixer. Add the sugar and whisk thoroughly until very light and frothy and doubled in volume.
4. Using a large metal spoon, carefully fold in the chocolate mixture followed by the nuts. Transfer the mixture to the prepared pan and spread evenly.
5. Bake in the preheated oven for about 25-30 minutes until the top of the brownie is just firm to the touch but the centre is still slightly soft.
6. Leave to cool for 10 minutes before removing from the pan. Dust with icing sugar before cutting into 12 pieces. Once cool, store in an airtight container and eat within 4 days.
Title: Banana and Coconut
Ingredients:
- 2 bananas
- 1 fresh lemon juice
Instructions:
1. Peel and cut the bananas into 2 cm pieces.
2. Dip banana in freshly squeezed lemon juice.
3. Roll them in dessicated coconut.
Title: Coconut Raspberry Treasures
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1 egg
- 1 vanilla
- 2 flour
- 3/4 baking powder
- 1 1/2 salt
- 1/4 butter
- 1/4 confectioners' sugar
- 3/4 milk
- 2
- 1/4
Instructions:
1. Cream butter and sugar in a mixer bowl until light and fluffy. Add in egg and vanilla.
2. In another bowl, combine flour, baking powder, salt and coconut.
3. Mix butter and flour mixtures til a soft dough forms.
4. Shape or scoop into 1" balls and place on a parchment lined baking sheet. Flatten slightly and sprinkle with sugar.
5. Bake 12 minutes til just golden on the edges.
6. Cool.
7. In a small bowl, combine butter, confectioners sugar, milk and extract. Beat til smooth.
8. Place a scant teaspoon of filling on one cookie bottom. Place a 1/2 teaspoons of raspberry preserves on top of filling. Place a second cookie on preserves, bottom down.
9. Let sit to dry and serve.
10. These freeze nicely.
Title: Triple Ginger Cookies
Ingredients:
- 1/2 all-purpose flour
- 2 baking soda
- 1 star anise
- 1 ground ginger
- 4 1/2 sea salt
- 1/2 unsalted butter
- 1/2 sugar
- 1/4 fresh ginger
- 2/3 egg
- 1 1/2 crystallized ginger
- 1 lemons
- 1
- 2
Instructions:
1. Preheat oven to 350°F Line cookie sheet with parchment paper or silicone liner. Place decorating sugar in small bowl and set aside.
2. In a large bowl whisk together flour, soda, star anise, ground ginger and salt.
3. Melt butter and stir in molasses, sugar and fresh ginger. Mixture should be warm, but not hot. Let cool if too hot. Whisk in the egg. Pour this over flour mixture, add crystallized ginger and lemon zest. Stir until just combined.
4. Scoop out dough into small balls (I used small melon baller) and roll in decorating suger to coat. Place on cookie sheets and bake 7 - 10 minutes or until cookies puff up, darken a little, get fragrant and crack.
5. Note: I "minced" crystallized ginger in food processor as mine was hard, it took awhile, but was very finely minced. I don't know if this would work if it's too soft. Ginger needs to be extremely finely minced.
6. I also ground the star anise in my spice grinder and then sifted out the larger pieces. Original recipe called for unsulphured molasses; I used cane syrup for a little milder flavor.
Title: Sandy's Awesome Chocolate Cake
Ingredients:
- 3 brown sugar
- 1 butter
- 4 margarine
- 2 eggs
- 2 2/3 vanilla extract
- 3/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 1/3 sour cream
- 1 1/3 boiling water
- 1/2 butter
- 3 margarine
- 3 confectioners' sugar
- 5 sour cream
- 1 vanilla extract
- 2
Instructions:
1. For Cake:
2. In a mixing bowl, cream brown sugar and butter.
3. Add eggs, one at a time, beating well after each addition.
4. Beat on high speed until light and fluffy. Blend in vanilla.
5. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined.
6. Stir in water until blended.
7. Pour into three greased and floured 9-in. round baking pans.
8. Bake at 350 degrees F for 35 minutes.
9. Cool in pans 10 minutes; remove to wire racks to cool completely.
10. For Frosting:
11. In a medium saucepan, melt butter and chocolate over low heat. Cool several minutes.
12. In a mixing bowl, combine sugar, sour cream and vanilla.
13. Add chocolate mixture and beat until smooth.
14. Frost cooled cake.
Title: Chocolate Fruitcake
Ingredients:
- 12 1/4 prunes
- 8 3/4 raisins
- 4 1/2 currants
- 6 1/4 unsalted butter
- 6 1/4 dark muscovado sugar
- 6 1/4 honey
- 4 1/2 oranges
- 2 mixed spice
- 1 plain flour
- 2 baking powder
- 3 baking soda
- 5 1/4 chocolate-covered coffee beans
- 2 1/2 dragees
- 1/2
- 1
Instructions:
1. Preheat the oven to 300 degrees F (150 degrees C).
2. Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.
3. Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.
4. After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined.
5. Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.
6. Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.
7. To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange edible gold stars around the perimeter of the top of the cake (if you can find them- not listed in ingredients as Zaar will not accept). Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.
Title: Bourbon (or Rum) Balls
Ingredients:
- 12 confectioners' sugar
- 1 pecans
- 1 1/2 light corn syrup
- 1/4 Bourbon
- 2 granulated sugar
- 1/2
Instructions:
1. In a large bowl, stir together vanilla wafers, confectioners sugar, pecans, corn syrup, cocoa and bourbon (rum) until thoroughly combined.
2. Shape into 1 inch balls.
3. Pour granulated sugar in a pie plate then roll balls in the sugar.
4. Store in an airtight container for up to 2 weeks.
5. DOES NOT FREEZE WELL!
Title: Chocolate Covered Bacon With Almonds
Ingredients:
- 1 thick slab bacon
- 1/2
- 1/4
Instructions:
1. Preheat oven to 375 degrees F.
2. Place bacon on a sheet tray and cook until crisp, about 25 minutes.
3. Melt chocolate in double boiler over low heat.
4. Dip crisp bacon in chocolate and place back on sheet tray.
5. Sprinkle with almonds and refrigerate for 30 minutes or until ready to serve.
Title: Spritz Cookies
Ingredients:
- 1 powdered sugar
- 1 egg
- 1 salt
- 1/4 water
- 2 vanilla extract
- 3/4
- 1/2
- 2 1/3
Instructions:
1. HEAT oven to 400ºF. Combine powdered sugar and shortening in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, water, vanilla and almond extracts. Using a spoon, stir in flour until well mixed.
2. FIT cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. Sprinkle with colored sugar, if desired.
3. BAKE 7 to 9 minutes or until set, but not brown. Cool one minute. Remove to cooling rack.