lumicero/recipes-ing2inst huggingface dataset:
Title: Roxstarbakes Pineapple Curd
Ingredients:
- 60 eggs
- 3 white sugar
- 2 cornstarch
- 75 unsalted butter
- 5 water
- 85
- 1/2
Instructions:
1. Directions:
2. To make things easier, place the cold butter in the first 2 qt bowl in advance. Then put aside.
3. Juice your pineapple!
4. In a medium bowl, mix together the pineapple and cornstarch until well incorporated.
5. Now, in the same bowl as the pineapple and cornstarch, add the large eggs, egg yolks, and sugar.
6. Place this on the double boiler and whisk for 8-10 minutes. It’ll get foamy but don’t worry.
7. Over the bowl that you have set aside with butter, strain the liquid into this bowl.
8. Stir liquid and butter.
9. Press saran wrap against the curd so skin doesn’t form and refrigerate for an hour so curd can firm.
Title: Meringue Cookies
Ingredients:
- 2 salt
- 1 sugar
- 2/3 vanilla
- 1 chocolate chips
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. Beat egg whites stiff. Add salt and sugar (little at a time) while finishing the beating of the eggs.
3. Fold in chocolate chips and/or nuts. Or dried cherries or other goodies -- whatever you like.
4. Drop by teaspoon fulls on silpat lined pan.
5. Put in the oven and turn off the heat. Leave overnight.
6. In the morning you will have a treat! By then they will be dry and crunchy.
7. If you are in a hurry, set the oven to 325 and bake for 30-35 minutes. These will be more on the chewy side.
Title: Glazed Fruit
Ingredients:
- 1 blueberries
- 1 strawberry
- 1 reduced-sugar orange marmalade
- 1/4 lemon juice
- 1/4 lemon peel
- 2
- 1
Instructions:
1. Grouping together in rows, place the fruit in a large glass bowl.
2. In two separate small saucepans, heat each jam with one half of the lemon juice and lemon peel until it boils.
3. Pour each melted jam on one half of the fruit. Serve.
Title: Moist Zucchini Carrot Banana Cake
Ingredients:
- 4 eggs
- 4 butter
- 1/2 yogurt
- 2 vanilla extract
- 3/4 sugar
- 2 bananas
- 2 carrots
- 1 zucchini
- 2 tart apples
- 1/2 raisins
- 1/4 white flour
- 1 1/2 wheat flour
- 1 1/2 wheat germ
- 1/2 baking powder
- 1/4 baking soda
- 1 salt
- 1 cinnamon
- 3 ginger
- 1 nutmeg
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour cake pan or muffin tins.
3. Beat eggs well in large bowl, mix in butter, yogurt, vanilla and sugar.
4. Add banana, mix well.
5. Stir in carrot, zucchini, apples, coconut and raisins.
6. Sift together dry ingredients in separate bowl breaking up all lumps.
7. Stir dry ingredients into wet, without over mixing.
8. Pour mixture into baking sheet, cupcake tins, or even bread pans.
9. Baking time will vary according to pan style, bake until toothpick inserted in center comes out clean and top is nicely colored.
10. Yields: 24 muffins/cupcakes or 12 muffins & 1 8-inch cake.
Title: Special White Cake
Ingredients:
- 1 low-fat cream cheese
- 2 water
- 1 eggs
- 3
Instructions:
1. Start with the cream cheese in the bottom of a bowl, mix well then add the cake mix, water, & eggs.
2. Blend until moistened then scrape the bottom & sides of bowl.
3. Mix on low speed for 2-3 minutes
4. Scrape bottom & sides again to ensure all cream cheese is incorporated.
5. Pour into prepared pans & bake according to times indicated on box.
Title: Cherry Fairy Cakes
Ingredients:
- 100 self-raising flour
- 1 salt
- 2 eggs
- 100 butter
- 100 caster sugar
- 50
Instructions:
1. Sift the flour with the salt.
2. Put all ingredients into a mixing bowl, beat hard for 1 minute (I use my hand held electric beater).
3. Put mixture into 18 greased & floured patty pans.
4. Bake for 15minutes at 180c.
Title: Pavlova
Ingredients:
- 4 cream of tartar
- 1/4 sugar
- 1 sugar
- 2 oranges
- 4 -6 berries
- 2
Instructions:
1. Preheat oven to 225°F Beat egg white and cream of tarter until soft peaks form (about 5 minutes). Gradually add the sugar one tablespoon at a time, until stiff peaks form. Spread this out in a 10 inch circle on a baking sheet covered in parchment paper. Bake for 1 ½ hours. Cool.
2. Whip cream and sugar. Spread into meringue shell and top with fresh fruits of your choice. We like grapes, strawberries and kiwi. You can sprinkle with powdered sugar if you like.
3. Another filling option is to use one package of sugar free/fat free vanilla pudding, mix with 1 cup cold milk and than add 1 cup cool whip. Refrigerate for about 15 minutes, than spoon into shell and top with raspberries. You can sprinkle with powdered sugar if you like.
Title: Blueberry and Rose Water Yogurt Parfait
Ingredients:
- 400 rose water
- 15 fresh blueberries
- 100 maple syrup
- 15 lemon zest
- 1
Instructions:
1. Mix yogurt, maple syrup, lemon zest, and rose water in a bowl.
2. Layer the yogurt mixture and berries in serving glasses.
Title: Quick Pots de Creme
Ingredients:
- 1 milk
- 6 egg
- 1 sugar
- 2 rum
- 1 salt
- 1
Instructions:
1. Heat milk to boiling point.
2. Place all other ingredients in an electric blender, and add hot milk.
3. Blend at low speed one minute.
4. Stir with a rubber spatula to remove bubbles.
5. Pour into pot de creme cups and chill several hours before serving.
Title: Pineapple Dump Cake - No Nuts
Ingredients:
- 1 crushed pineapple
- 20 coconut
- 8 butter
- 1/2
Instructions:
1. Heat oven to 350 degrees F.
2. Spread pineapple in 9 x 13 pan as the first layer.
3. Distribute the coconut as the second layer.
4. Spread the cake mix over the coconut (unmade), using a spatula or knife to even it up.
5. Cut the butter into small pieces and distribute over the entire surface.
6. Bake for 40-45 minutes.
7. Serve with ice cream or whipped cream.
8. Enjoy!
Title: Eggless Pinwheel Cookies
Ingredients:
- 1 1/2 unsalted butter
- 1 confectioners' sugar
- 2/3 granulated sugar
- 1 vanilla extract
- 3 flour
- 1 salt
- 1 baking powder
- 1/4
Instructions:
1. Using a wooden spoon, cream the butter until it's smooth (see tip below.) Stir in the sugars and vanilla extract until they're evenly blended. In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the creamed mixture one third at a time, stirring after each addition, until the dough is evenly blended.
2. Set aside half of the cookie dough. Add the cocoa powder to the remaining dough and stir until it is fully incorporated.
3. Divide the chocolate dough in half. Place each half on a large piece of plastic wrap, pat it into a 1/2-inch-thick square, and then wrap it in the plastic. Repeat the process for the vanilla dough. Refrigerate the 4 squares until firm, about 1 to 2 hours.
4. Unwrap one piece of the chilled vanilla dough, leaving it on the plastic. Cover it with a second piece of plastic wrap, then roll it into a rectangle measuring about 9 by 7 inches. If the dough gets too soft and difficult to roll, slide it onto a baking sheet and refrigerate it until it's firm again, about 5 to 10 minutes. Unwrap a piece of the chocolate dough, cover it with another piece of plastic, and roll it into an 8- by 7-inch rectangle.
5. Remove the top piece of plastic wrap from both rolled doughs and invert the chocolate dough on top of the vanilla dough, lining up 3 sides and leaving about 1 inch of vanilla dough exposed on one side. Starting at the opposite side, lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into a log, peeling away the plastic wrap as you go. Wrap the log in the plastic and refrigerate it for at least 2 hours. Repeat the process with the 2 other pieces of dough.
6. Heat the oven to 350°F Line 2 shiny, heavy baking sheets with parchment paper. Unwrap one of the logs and slice it into 1/4-inch-thick rounds. (See tip below for a safe, kid-friendly way to slice dough.) Arrange the slices on the parchment about 1 inch apart and bake them for about 13 minutes. When done, they'll still be a little soft to the touch -- the cookies will have a better texture if you don't let their edges brown.
7. Leave the cookies on the sheet for 1 minute, then transfer them to a wire rack to cool. Slice and bake the second log as the first.
8. A Kid-friendly Way to Slice Dough Slip a long piece of unflavored dental floss (about 20 inches) beneath the dough log. Pull the ends up and over the log, crossing them. Wrap the ends of the floss around your fingers and pull in opposite directions.
Title: Valrhona Chocolate Cake
Ingredients:
- 5 1/2 imported bittersweet chocolate
- 11 unsalted butter
- 3 eggs
- 3 sugar
- 1/4 sugar
- 2 all-purpose flour
- 5 vanilla ice cream
Instructions:
1. Preheat oven to 325 F.
2. Butter and flour six 6-oz custard cups.
3. Mix
4. chocolate and butter in metal bowl.
5. Set over saucepan of simmering water; stir until smooth.
6. Cool slightly.
7. Using electric mixer, beat eggs, yolks and sugar in bowl until pale and thick, about 10 minutes.
8. Reduce speed; gradually beat in flour.
9. Add chocolate mixture and continue to beat until thick and glossy, about 5 minutes.
10. Divide among prepared cups.
11. Bake until cake is set around edges but center moves slightly when cup is moved, about 12 minutes.
12. Cool slightly.
13. Run sharp knife around edge of cups.
14. Turn out onto plates.
15. One of France's finest chocolate makers inspired this dessert, which is baked until cake like at the edges but still soft in the middle. When the center is cut, it runs out to create a sauce. *** (preferably Valrhona) Serve warm with ice cream.
Title: Maple-Pecan Pie
Ingredients:
- 1 sugar
- 2/3 butter
- 1/3 real maple syrup
- 1 salt
- 1/2 eggs
- 3 pecan halves
- 1 shortening
- 1/4
- 1
Instructions:
1. Heat oven to 375°.
2. In a medium bowl, beat sugar, butter, syrup, salt and eggs with hand beater or wire whisk until smooth. Stir in pecans. Pour into crust-lined pie plate.
3. Bake 15 minutes. Cover crust edge with 2 to 3-inch wide strips of foil to prevent excessive browning. Bake 25 to 35 minutes longer or until filling is set. Cool 15 minutes.
4. In a small microwavable bowl, microwave chocolate chips and shortening uncovered on high, 1 minute. Stir until smooth; drizzle over top of pie. Serve pie warm or cool. Store it in the fridge if there are leftovers.
Title: Kittencal's Chocolate Frosting/Icing
Ingredients:
- 1/2 butter
- 2 2/3 confectioners' sugar
- 1/3 half-and-half cream
- 1 1/2 milk
- 1/3 vanilla
- 1/2
- 3/4
Instructions:
1. Cream the butter in a small bowl.
2. Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
3. Beat with an electric mixer, until the desired texture is achieved.
4. **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.
Title: Holiday Pumpkin Elephant Ears
Ingredients:
- 2 self-rising flour
- 1 pumpkin
- 3/4 brown sugar
- 1 cinnamon
- 1 pumpkin pie spice
Instructions:
1. Stir together everything but the oil of course, and chill for 1 hour for easier handling.
2. Cut dough into fourths.
3. Knead 1 portion, and break into 4-6 parts.
4. Pat or roll each into a thin cake/disk.
5. Repeat with all remaining dough.
6. Slide cakes carefully into hot oil.
7. Fry until golden brown on both sides turning only once.
8. The bread will puff up and get very crisp.
9. Dust with cinnamon sugar or powdered sugar, or serve with butter and maple syrup.
Title: Not Your Mama's Fruitcake
Ingredients:
- 3/4 maraschino cherry
- 16 prunes
- 1 1/4 sugar
- 3/4 vegetable shortening
- 4 eggs
- 1 walnuts
- 3 raisins
- 1 crushed pineapple
- 1 all-purpose flour
- 4 ground cinnamon
- 1 baking soda
- 2 ground cloves
- 1 salt
- 1/2
Instructions:
1. Drain cherries, reserving 3 tablespoons juice. Cut in half. Drain prunes, reserving 6 tablespoons syrup. Pit prunes.
2. Cream sugar, shortening and eggs or egg substitute at medium speed of a mixer for two minutes. Stir in cherries, reserved cherry and prune juice, prunes, walnuts, whiskey, pineapple and raisins. Combine flour and dry ingredients, add to creamed mixture and stir well.
3. Spoon batter into a 10 inch tube or bundt pan coated with cooking oil spray. Bake in a preheated 350 degree oven for 1 hour and 15 minutes or until a toothpick or wooden skewer comes out clean. Let cool in pan for 10 minutes on a wire rack, remove from pan and let cool completely. Store in tightly wrapped plastic wrap. Slice and enjoy.
Title: Cream Cheese Spice Cookies
Ingredients:
- 8 cream cheese
- 1 butter
- 2 sugar
- 2 flour
- 1 1/2 baking powder
- 1/4 nutmeg
- 1/4 clove
- 1/4 ginger
- 3/4 cinnamon
- 1 vanilla
Instructions:
1. Preheat oven to 375 degrees.
2. In a medium bowl, combine flour, baking powder, nutmeg, cloves, ginger and cinnamon.
3. Cream together cream cheese and butter.
4. Add vanilla and mix well.
5. Add in sugar, then flour mixture.
6. Roll cookies into a ball and place on GREASED cookie sheet.
7. Bake for 10-12 minutes or until edges become golden brown.
8. Enjoy!
Title: Twinkies
Ingredients:
- 16 water
- 4 unsalted butter
- 2/3 vegetable shortening
- 2 powdered sugar
- 1/3 granulated sugar
- 1 evaporated milk
- 1/4 vanilla extract
- 1/3
- 1
- 2
Instructions:
1. Note: You will need a spice bottle (about the size of a twinkie) and twelve 12x14 inch pieces of aluminum foil.
2. Preheat oven to 325°F.
3. Fold each piece of foil in half twice. Wrap around spice bottle and fold up sides to create a mold. Leave the top open to pour in batter. Make 12 of these molds and arrange on a cookie sheet. Grease the inside of each with cooking spray.
4. Disregard the baking instructions on the cake mix box. Instead, beat the egg whites until stiff. Combine with cake mix and water and beat until thoroughly blended (about 2 mins).
5. Pour batter into molds filling each about 3/4 inch. Bake in oven for about 30 minutes or until cake is golden brown.
6. FILLING:
7. Cream butter and shortening. Slowly add the sugars while beating. Add the evaporated milk, vanilla and lemon extracts. Mix on medium speed until completely smooth and fluffy. When the cakes are cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around inside of each cake to make room for filling.
8. Use a pastry bag or ziploc bag and inject each cake with filling through all three holes.
9. If you like, sprinkle powdered sugar on each.
Title: Carrot Roll
Ingredients:
- 3 eggs
- 1 sugar
- 3/4 carrot
- 1 lemon juice
- 3/4 flour
- 1 baking powder
- 2 cinnamon
- 1/2 nutmeg
- 1 allspice
- 1/2 salt
- 1 powdered sugar
- 8 cream cheese
- 4 butter
- 1 1/2 vanilla
- 1/2 pecans
Instructions:
1. Beat eggs on high for 5 minutes.
2. Gradually beat in sugar.
3. Stir in carrots and lemon juice.
4. Stir together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Fold into pumpkin mixture.
5. Pour into a 15 x 10 x 1-in jellyroll pan lined with parchment paper.
6. Top with pecans bake at 375° for 15 minutes.
7. Turn out onto towel sprinkled with powdered sugar.
8. Roll cake and towel together.
9. Let cool for about 15 minutes.
10. Roll back out and spread filling over cake.
11. Roll back up without the towel and sprinkle with powdered sugar.
12. For the filling:.
13. Beat cream cheese and butter until smooth.
14. Add nuts and vanilla and continue mixing.
15. Spread over cake and roll up.
16. Wrap in waxed paper and foil.
17. Freeze or chill until ready to serve.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 peanut butter
- 4 unsalted butter
- 1 light brown sugar
- 2 eggs
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/4 sugar
- 1/3
Instructions:
1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches. Place in fridge for 30-60min to make dough a little easier to work with.
3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
4. Bake until cookies are golden brown, about 13 minutes.
Title: Sweet Raspberry Puffs
Ingredients:
- 1 puff pastry shells
- 3 sugar
- 1 heavy cream
- 1/2 confectioners' sugar
- 1/4 Amaretto
- 1 fresh raspberry
- 1 mint
- 8
- 3
- 6
Instructions:
1. Bake pastry shells according to pkg directions.
2. Beat cream, confectioners'sugar, cocoa and liqueur or extract, in bowl until soft peaks form.
3. Divide chocolate mixture into 6 pastry puffs and 1/3 cup raspberries among the six puffs.
4. Place remaining raspberries and remaining sugar in blender jar.
5. Cover and blend until smooth.
6. Spoon sauce around edge of puffs and drizzle the rest over the top.
7. Garnish with almond whipped topping.
8. Garnish with mint.
Title: Coconut Cake
Ingredients:
- 250 butter
- 1/2 caster sugar
- 3 self raising flour
- 1 milk
- 1/2 vanilla essence
- 1/2 caster sugar
- 3
- 1/2
- 1
Instructions:
1. Line the base and sides of a 20cm springform pan with baking paper, ensuring the paper comes at least 5cm above the top of the tin.
2. Cream butter and sugar together until light and fluffy. Add egg yolks, beating well.
3. Fold in flour alternately with milk and vanilla. Pour into the prepared tin.
4. Prepare topping.
5. Whisk egg whites until stiff peaks form. Gradually beat in sugar until thick and glossy. Gently fold coconut into mixture.
6. Spoon topping over the top of the cake mixture, ensuring the cake batter is completely covered with the coconut topping mixture.
7. Bake in a moderate oven(180 degreesC) for 40-45 minutes or until cooked when tested. If more cooking time is required, cover the cake with foil or paper to prevent the top of the cake from browning.
8. Cool cake for 5 minutes before turning onto a wire rack to cool completely. This cake can also be served warm if preferred.
Title: Food and Wine Magazine's Malt Ball Cake
Ingredients:
- 2 1/4 cake flour
- 3/4 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 3/4 nutmeg
- 1/4 unsalted butter
- 1/2 vegetable shortening
- 1/2 sugar
- 2 pure vanilla extract
- 1 cold water
- 2 bittersweet chocolate
- 4 heavy cream
- 10 light corn syrup
- 10 unsalted butter
- 1 3/4
- 3
- 2
Instructions:
1. CAKE: Preheat the oven to 325°.
2. Butter and flour three 8-inch cake pans and line the bottoms with parchment paper. In a large bowl, whisk the flours with the malt powder, baking powder, baking soda, salt and nutmeg.
3. In the bowl of a standing electric mixer fitted with a paddle, beat the butter with the shortening until creamy. Add the sugar and vanilla and beat at medium speed until fluffy, about 3 minutes. Beat in the dry ingredients in 3 batches at low speed, alternating with the ice water, occasionally scraping down the side of the bowl.
4. In a clean bowl, beat the egg whites at medium high speed until soft peaks form. Fold the egg whites into the batter. Divide the batter between the pans, spreading it evenly and bake the cakes for 40-45 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes, then invert them onto a rack and let cool completely. Peel off the parchment.
5. FROSTING: Place the chocolate in a large bowl. In a small saucepan, bring the cream to a boil, then remove from the heat. Add the corn syrup; immediately pour the mixture over the chocolate. Let stand for 2-3 minutes until the chocolate has melted, then whisk until smooth. Let cool to room temperature.
6. Transfer the mixture to the bowl of a standing electric mixer fitted with a wire whisk. Gradually beat in the butter at medium speed, a few chunks at a time and beat until thoroughly incorporated between additions. The frosting should be smooth and silky. Refrigerate the frosting just until it is thick enough to hold its shape, 10-15 minutes.
7. Place one cake layer on a serving platter and spread 1 1/4 cups of the frosting over the top in an even layer. Repeat to form 2 more layers. Spread a thin layer of frosting over the side of the cake and refrigerate briefly until firm. Frost the side with the remaining frosting. Garnish the cake with malted milk balls and refrigerate briefly to firm up the frosting before serving.
8. The cake and be refrigerated in an airtight container for up to 4 days. Bring to room temperature to serve.
Title: Fruit Salad with Honey-Creme Fraiche Dressing
Ingredients:
- 2 cantaloupe
- 2 honeydew melon
- 2 red seedless grapes
- 2 green grapes
- 1 1/2 pineapple
- 1 papayas
- 1/2 strawberry
- 1/4 creme fraiche
- honey
Instructions:
1. Combine all the fruit in a large bowl.
2. Right before serving, gently stir in the creme fraiche and honey.
Title: Chocolate Pots de Creme
Ingredients:
- 1/4 German cooking chocolate
- 1 sugar
- 3/4 salt
- 1 vanilla
- 1
- 1/8
Instructions:
1. In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt.
2. Micro-cook, uncovered, on 100% power about 1 minute or till chocolate is melted, stirring after 30 seconds.
3. Stir about HALF of the hot mixture into the beaten egg yolk.
4. Return all to the bowl, mixing well.
5. Micro-cook, uncovered, on 50% power for 1 to 2 minutes or till thickened, stirring every 15 seconds.
6. Stir in vanilla.
7. Pour into pot de creme cup or 6 ounce custard cup.
8. Cover and chill for several hours or till firm.
9. Garnish with whipped cream, if desired.
10. NOTE:
11. SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets-- semisweet chocolate, unsweetened chocolate, and sweet chocolate.
12. The semisweet chocolate is made from chocolate that is just slight sweetened with sugar.
13. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar.
14. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings.
Title: Cream Puff Decadent Dessert
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 4 eggs
- 8 cream cheese
- 3 1/2 milk
- 7 7/8 instant chocolate pudding mix
- 8
- 1/4
- 1/3
Instructions:
1. In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once. Stir until a smooth ball forms. Remove from heat and let stand for five minutes.
2. Add the eggs one at a time, beating well after each addition. Beat until smooth. Spread into a 9x13 greased pan. Bake at 400 degrees for 30-35 minutes or until puffed and golden brown.
3. Cool completely on a wire rack. Meanwhile, in a mixing bowl, beat cream cheese, milk and pudding mix until smooth. Spread over puff.
4. Refrigerate for 20 minutes. Spread with whipped topping, refrigerate until serving.
5. Drizzle with chocolate and caramel toppings, sprinkle with almonds.
6. Store left overs in the refrigerator.
Title: Thumb Cookies
Ingredients:
- 1 butter
- 1/2 margarine
- 2 brown sugar
- 2 eggs
- 1/4 all-purpose flour
- salt
- pecans
- walnuts
Instructions:
1. Cream the butter. Add the brown sugar gradually.
2. Add egg yolks, one at a time, mix well.
3. Add flour and salt to make a soft dough.
4. Shape dough into little balls (about one tablespoonful).
5. Roll balls slightly in beaten egg whites, then into crushed nuts.
6. Place coated balls on a greased cookie sheet about one inch apart.
7. Make indentation with your thumb, or the floured end of a melon baller.
8. Bake at 325 degrees Fahrenheit for 20 to 25 minutes until lightly golden brown.
9. Cool on racks.
10. Fill indentations in cooled cookies with jelly, jam, or preserves.