lumicero/recipes-ing2inst huggingface dataset:
Title: Berry Bread Pudding
Ingredients:
- 1/2 raspberries
- 1/4 blueberries
- 2 sugar
- 1 sugar
- 1 cornstarch
- 1/2 half-and-half cream
- 1 egg
- 1/2 vanilla
- 2 sugar
- 1/2 cornstarch
- 1/4 heavy whipping cream
- 2 butter
- 1/2 vanilla
Instructions:
1. Heat oven to 350°F
2. Combine berries, 1/2 teaspoon sugar and 1 teaspoon cornstarch in small bowl; spoon into 2 buttered (8-ounce) custard cups.
3. Place bread cubes over berries.
4. Combine 1/4 cup sugar, half & half, eggs and vanilla in medium bowl with wire whisk; mix well.
5. Pour over bread cubes.
6. Gently press down on bread so cubes absorb egg mixture.
7. Sprinkle bread cubes with remaining sugar.
8. Place custard cups into ungreased 9x9-inch baking pan.
9. Place baking pan on oven rack; pour boiling water into pan to within 1 inch of top.
10. Bake for 45 to 50 minutes or until top is lightly browned.
11. Remove custard cups from baking pan.
12. Meanwhile, combine 2 tablespoons sugar and 1/2 teaspoon cornstarch in 1-quart saucepan.
13. Gradually stir in whipping cream until smooth.
14. Add 2 tablespoons butter.
15. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a full boil (5 to 8 min).
16. Boil 1 minute.
17. Remove from heat; stir in 1/2 teaspoon vanilla.
18. Serve warm with warm bread pudding.
19. TO MAKE AHEAD: Prepare bread pudding as directed above.
20. Cover; refrigerate 8 hours or overnight.
21. Bake, uncovered, as directed above.
Title: Cake Pockets/In Sandwich Maker
Ingredients:
- 4 margarine
- 2 butter
- 1/4 coconut
- 1 margarine
- 16 miniature marshmallows
- 16 chocolate chips
- 1 marshmallows
- 1 sugar
- 1/4 cinnamon
Instructions:
1. Heat sandwich maker as directed.
2. Brush margarine on top and bottom cooking surfaces of sandwich maker.
3. Assemble cake sandwiches.
4. For the chocolate chips and marshmallows, spread margarine on cake, then sprinkle with marshmallows and chocolate chips.
5. For the large marshmallow with sugar and cinnamon, cut large marshmallow in half; dip into melted margarine.
6. Place 1 half on each of two slices cake.
7. Sprinkle with sugar and cinnamon.
8. Top with remaining cake.
9. Place cake sandwiches side by side on bottom cooking surface.
10. Close lid; latch.
11. Cook 2-3 minutes or until golden brown.
Title: Pear Olive Oil Spice Cake
Ingredients:
- 1 Spanish olive oil
- 1 1/4 caster sugar
- 2 eggs
- 2 flour
- 1 cinnamon
- 1 allspice
- 1 ginger
- 1 bicarbonate of soda
- 1/2 walnuts
- 2 1/2 pears
Instructions:
1. Preheat oven to 160 Degrees Celsius.
2. Spray and flour a 22cm spring form cake tin.
3. Combine oil, eggs, sugar in a bowl and whisk with electric mixer until thick and pale.
4. Sift flour and spices into bowl, pour in wet ingredients and mix well.
5. Stir in nuts and pears.
6. Pour into cake tin and bake for 1 hour 10 minutes.
7. Dust cake with icing sugar and serve warm.
Title: Quick and Easy Peach Cobbler
Ingredients:
- 1 quick-cooking oatmeal
- 2 cinnamon
- 1 brown sugar
Instructions:
1. Mix first three ingredients together in a microwave safe bowl (make sure you use the juice with the peaches).
2. Sprinkle brown sugar on top (to your own taste).
3. Microwave on high for 8 minutes, stirring after 4.
4. Let cool slightly and serve.
Title: Buche De Noel
Ingredients:
- 4 eggs
- 2/3 sugar
- 2 water
- 1 vanilla extract
- 1/2 cake flour
- 1/2 cream of tartar
- 3 salt
- 1/2 powdered sugar
- 1 instant coffee granules
- 2 -3 powdered sugar
- 1 butter
- 1 margarine
- 1/4 powdered sugar
- 1 milk
- 1 vanilla extract
- 1
- 1/2
- 2
- 1
Instructions:
1. Grease a 15 x 10 x 1 jelly roll pan and line with wax paper.
2. grease and flour wax paper and set aside.
3. Beat egg yolks in a large mixing bowl until think and lemon colored add 1/3 cup of sugar, beating well.
4. add water and vanilla.
5. fold in ground almonds.
6. gradually fold in cake flour and cocoa.
7. Beat egg whites (at room temperature) in large mixing bowl at high speed of an electric mixer until foamy.
8. add cream of tartar and salt; beating well until soft peaks form.
9. Add remaining 1/3 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form.
10. gradually fold into batter.
11. Spread batter evenly into prepared pan.
12. Bake at 375F until top springs back when touched.
13. Sift powdered sugar in a 15 x 10 inch rectangle on a towel.
14. Peel off wax paper.
15. starting at the narrow end, roll up cake and towel together.
16. let the cake cool on a wire rack seam side down.
17. Unroll cake; remove towel.
18. spread cake with mocha filling; gently re roll cover and chill.
19. Cut a 1 inch diagonal slice from the cake roll.
20. Place roll on a serving platter.
21. Position cut piece against side of cake roll to resemble a tree knot.
22. Spread Rich Chocolate Frosting over the cake.
23. Score frosting with the tines of a fork or a cake comb to resemble tree bark.
24. Garnish with red and green candied Cherries.
25. For Mocha filling: Pour whipping cream into a chilled mixing bowl, add coffee granules; let stand 3 minutes.
26. Combine powdered sugar and cocoa beat cream until foamy; gradually add powdered sugar mixture beating until soft peaks form. chill. Yield 2 cups.
27. Rich Chocolate Frosting: Place chocolate in top of a double boiler; bring water to a boil.
28. reduce heat to low; cook until chocolate melts, stirring frequently.
29. remove from heat.
30. Cream butter, add chocolate, powdered sugar, cocoa, milk and vanilla; beat until spreading consistency. Yield 2 cups.
Title: Bourbon Banana Pudding With Glazed Pecans
Ingredients:
- 3 light brown sugar
- 3/4 cornstarch
- 3 1/2 salt
- 1/4 Bourbon
- 3 pure vanilla extract
- 5 honey
- 1 water
- 1 1/2 pecan halves
- 1 1/2 cake flour
- 3/4 salt
- 3 granulated sugar
- 1/2 pure vanilla extract
- 1/4 unsalted butter
- 1/3 Bourbon
- 1/2 water
- 2 1/2 bananas
- 1/4 heavy cream
- 1/4 granulated sugar
- 3
- 1/2
- 1
Instructions:
1. Make pudding and glaze pecans:.
2. Lightly beat yolks in a medium bowl.
3. Whisk together 3/4 cup brown sugar, cornstarch, and salt in a small heavy saucepan. Slowly whisk in milk, then boil over medium heat, whisking constantly, until pudding is thick, about 3 minutes. Gradually add hot pudding to yolks, whisking constantly, then whisk in bourbon and vanilla.
4. Cover surface with wax paper and chill until cold, about 2 hours.
5. Preheat oven to 350°F with rack in middle.
6. Warm remaining 2 Tbsp brown sugar with honey and water in a small saucepan, stirring until sugar has dissolved. Stir in pecans, tossing to coat, then transfer to a lightly oiled 4-sided sheet pan.
7. Bake, stirring occasionally, until golden brown and shiny, about 15 minutes. Transfer pecans with a metal spatula to a rack to cool. Coarsely chop, reserving 4 halves for garnish.
8. Make spongecake and syrup.
9. Preheat oven to 400°F with rack in middle. Butter and flour cake pan. Warm eggs (in shell) in hot water 5 minutes.
10. Whisk together flour and salt.
11. Beat eggs, 1/3 cup sugar, and vanilla with an electric mixer at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of batter when beater is lifted, 7 to 8 minutes in a stand mixer or 14 to 16 with a handheld.
12. Transfer to a wide bowl. Sift flour mixture, one third at a time, over batter, folding gently but thoroughly with a rubber spatula after each addition. Stir together butter and about 1/4 cup batter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly.
13. Pour batter into cake pan and smooth top. Bake until golden brown and edges start to pull away from sides of pan, 12 to 14 minutes.
14. Meanwhile, bring bourbon, water, and remaining Tbsp sugar to a boil, stirring until sugar has dissolved. Remove from heat.
15. Transfer cake in pan to a rack, then run a thin knife between cake and side of pan and cool 5 minutes. Invert cake onto rack.
16. Assemble dessert:.
17. Cut off one third of cake, reserving for another use. Brush remaining cake with half of bourbon syrup. Carefully turn cake right side up and brush with remaining syrup. Cool completely, about 30 minutes.
18. Cut cake into 1 1/2-inch squares. Thinly slice bananas.
19. In 4 bowls or 10-oz glasses make 2 layers each of pudding, bananas, cake (use all of it), and chopped pecans, then top with a third layer of pudding, bananas, and chopped pecans.
20. Chill, loosely covered, 1 hour. Let stand at room temperature 20 minutes before serving.
21. Whip cream with sugar until it holds soft peaks, then dollop on top of each dessert. Garnish with reserved pecan halves.
Title: B&W Cookies
Ingredients:
- 3/4 sugar
- 1/2 unsalted butter
- 2 milk
- 1/2 vanilla
- 1/4 lemon juice
- 1 cake flour
- 1 1/4 all-purpose flour
- 1 1/4 baking powder
- 1/2 salt
- 1/4 water
- 1/4 powdered sugar
- 2
Instructions:
1. Preheat oven to 350°F.
2. Cream the sugar and butter. Add the eggs, 1 at a time mixing 1 minute after each egg is added. Add the milk, vanilla, and lemon juice and mix just until they are absorbed into the mixture.
3. Sift the cake flour, all purpose flour, baking powder, and salt into a separate bowl. Add to the butter mixture and mix until smooth.
4. Line two cookie sheets with parchment paper,.
5. Use 2-ounce ice cream scoop to scoop batter onto the parchment paper, 2 inches apart.
6. Bake until the cookies are lightly golden brown, about 18 minutes. Remove the cookie sheets from the oven, transfer them to a rack and let them cool.
7. When cool, place on flat surface, like a plate, and put in freezer 10 minutes to firm up.
8. Meanwhile, bring the water to a boil in a double boiler. Whisk in the sugar until smooth and white. Use a spatula to ice half of the top of each cookie, using the edge of the spatula or the tip of a thin-bladed knife to make a straight edge.
9. Return the pot to the double boiler and stir the chocolate into the remaining icing until it melts and is blended inches Spread the chocolate frosting over the other half of each cookie.
Title: Keely's Pumpkin and Sweet Potato Sago Parfait
Ingredients:
- 14 pumpkin
- 14 sweet potatoes
- 2 sugar
- 1 vanilla extract
- 1/4 cinnamon
- 1 coconut milk
- 2 1/2 water
- 1/2 sago
- 1/3 sugar
- 1 vanilla extract
- peanuts
Instructions:
1. Cover the pumpkin and sweet potato with water; bring to a simmer ans simmer, covered for about 30-40 minutes, or until very soft.
2. Bring the coconut milk, water, (vanilla bean, if using), and sugar to a simmer in a different saucepan. Add the sago and simmer over a very low heat, partly covered for about 30 minutes stirring frequently to make sure it isn't sticking to the bottom too much (it probably will a little bit anyway).
3. After 30 minutes remove from heat, stir through the vanilla extract and allow to cool.
4. Strain the pumpkin and sweet potato, reserving the water, add back 1-2 tbsp of the reserved water and then either mash or puree in a food processor until smooth.
5. Pass the purée through a sieve to make it extra smooth and smash out any remaining lumps (this is optional, it just makes sure that your purée is nice and smooth and even consistency) then stir the vanilla extract and cinnamon through and allow to cool completely.
6. Start with a layer of the purée in the bottom of 6 parfait glasses (using about half the purée across the six parfait glasses), follow with a layer of the sago (once again, using about half the sago) and then the remaining purée and sago in layers.
7. Top with chopped peanuts and serve.
Title: Rose's Spice Pumpkin Cake
Ingredients:
- 2 marshmallows
- 30 milk
- 1/4 pumpkin
- 1 ground cinnamon
- 1/2 ground ginger
- 1/2 salt
- 1/4 vanilla extract
- 1/4 Cool Whip
- 3
Instructions:
1. Prepare the package of spice cake mix according to package directions, making sure to bake in a flan pan. The kind that has that indentation over the whole cake and fluted edged. Make 2 flan pans.
2. In a non-stick pan, over low heat, heat the milk and then add the marshmallows. Stir until completely melted. Add the spices, salt, vanilla and the pumpkin; combine well. Set aside, making sure the mixture is completely cooled off. Fold in the whip cream and combine well.
3. Divide the filling mixture and pour evenly onto each flan cake, spreading to each edge. You can pipe some whipped cream onto the cake for a festive look. Refrigerate until ready to serve. Enjoy!
Title: Mexican Coffee Pudding With Kahlua Whipped Cream
Ingredients:
- 1/2 brown sugar
- 3 cornstarch
- 3 instant espresso powder
- 1/2 ground cinnamon
- 2 heavy whipping cream
- 1 1/4 Kahlua
- 1
Instructions:
1. Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium saucepan.
2. Whisk in milk and 1 cup cream.
3. Bring to boil over medium-high heat, whisking constantly.
4. Boil 1 minute, whisking constantly.
5. Divide among 6 small bowls.
6. Cover and chill until cold, about 4 hours.
7. Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form.
8. Spoon atop puddings; sprinkle with cinnamon.
Title: Creamy Caramel Flan
Ingredients:
- 3/4 granulated sugar
- 4 eggs
- 1 3/4 water
- 1 sweetened condensed milk
- 1 vanilla extract
- 1/8 salt
Instructions:
1. Preheat oven to 350°F.
2. In iron skillet, over medium heat, cook and Stir the sugar until it is melted and caramel color.
3. Divide the sugar into 8 ungreased 6-oz custard cups.
4. Tilt to coat the bottom of the cups.
5. With a wire whisk, beat eggs in large bowl; stir in the water, milk, vanilla and salt.
6. Pour the egg mixture into custard cups.
7. Place the filled cups in a large shallow pan filled with 1 inch of hot water.
8. Bake for 30 to 35 minutes or until knife inserted near centers comes out clean.
9. Cool and chill at least 2 hours before serving.
Title: Carrot-Nut Brownies
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 1 egg
- 1 all-purpose flour
- 1 baking powder
- 1 cinnamon
- 1/2 ground ginger
- 1/2 salt
- 1 carrot
- 1 vanilla
- 1/3 raisins
- 1/2 walnuts
Instructions:
1. Preheat oven to 350.
2. Melt the butter, and blend with sugar in a medium mixing bowl.
3. Beat in the egg.
4. Combine the dry ingredients, and mix into the butter mixture.
5. Stir in grated carrots, vanilla and rasins.
6. Spoon into a buttered 8x8 pan.
7. Sprinkle with nuts.
8. Bake for 25-20 minutes.
9. After cooled, cut into squares.
Title: Nearly Foolproof Ganache
Ingredients:
- 14 bittersweet chocolate
- 3 water
- 1 vanilla extract
- 1/4 granulated sugar
- 3/4 light brown sugar
- 1 heavy cream
- coarse salt
Instructions:
1. In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring.
2. (Alternatively, combine in a bowl and microwave at low heat for 2 minutes. stir. continue cooking in 30 second blasts, stirring in-between).
3. Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together.
4. It may appear curdled, but keep stirring or whisk vigorously; it will smooth out.
5. If too thick to pour, whisk in hot water a tablespoon at a time.
6. Taste for salt and adjust the seasoning.
7. NOTE: This mixture can be used in many ways. Serve it warm to hot as a sauce over ice cream. Warm, you can pour or pipe it over a cake, cupcakes, or cookies; it will set to a soft, rich glaze. Let it cool to room temperature and whip it in a mixer to make a fluffy frosting. Or chill it, then roll into balls and dust with cocoa powder to make truffles. Refrigerate leftovers in a jar; it will keep indefinitely.
Title: Peanut Butter Crackercake
Ingredients:
- 1/4 all-purpose flour
- 1 salt
- 1 baking powder
- 1 baking soda
- 2 -3 water
- 1 sugar
- 1 vanilla extract
- 1 -2 peanut butter
Instructions:
1. Use a small bowl that is microwavable to put the ingredients into.The baking powder and soda are practically optional. And for those who don't like vanilla quite so much you can do without or cut back on the amount suggested.
2. Combine your ingredients in no specific order in your bowl.
3. Stir extremely well but don't bother with a mixer.
4. Smooth out the mix evenly along the bottom of the bowl or container for even cooking.
5. Place in the microwave on about a 30 second period then examine it and determine the remainder of cooking time needed. Time will vary due to different microwaves. It should look like a fluffy caramel colored biscuit all the way through when it is complete.
6. Make sure no to burn yourself if you dig right inches.
7. Try toppings such as marshmallow creme, puddings, syrups, or icing if you desire more of taste combination. Chips of different flavors are also a mice addition to the recipe as well.
8. A great idea is to put mini m&m's on or in the cake before or after heating.
Title: Sopa (Bread Pudding)
Ingredients:
- 2 sugar
- 2 1/2 water
- 6 margarine
- 1 1/2 butter
- 1 ground cinnamon
- 10 vanilla
- 2 cheddar cheese
- 3/4 raisins
- 1/2 peanuts
Instructions:
1. Place sugar in 3 qt heavy saucepan.
2. Cook over med-high heat, without stirring, till sugar starts to melt.
3. Reduce heat to low; cook til sugar is golden brown, stirring frequently.
4. Remove from heat.
5. Carefully add the 2 1/2 cups water (it will splatter) Return saucepan to heat.
6. Bring to boiling, stirring to melt hardened lumps.
7. Remove from heat.
8. Stir in margarine or butter, cinnamon, and vanilla In a 3 qt rectangular baking dish layer half of the bread cubes.
9. Sprinkle half of the cheese and all of the raisins over bread cubes.
10. Top with the remaining bread cubes, remaining cheese, and nuts.
11. Pour caramelized sugar mixture over all.
12. Bake uncovered, in a 350F oven for 30 minutes or til top is golden and syrup is absorbed.
13. Serve Sopa warm with whipped cream.
Title: Carrot Cake Cupcakes
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 2 baking soda
- 2 ground cinnamon
- 3/4 salt
- 3 carrots
- 1 walnuts
- 1 crushed pineapple
- 1 sugar
- 2 eggs
- 1 cream cheese
- 4 unsalted butter
- 8 confectioners' sugar
- 8 lemon juice
- 3 3/4
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.
3. In another bowl, mix the carrots, chopped nuts, pineapple, and coconut.
4. In a large bowl, use an electric mixer to beat the sugar and oil on medium until smooth.
5. Add eggs one-by-one, and continue to beat until the batter becomes consistently smooth.
6. Reduce speed to low, and gradually add in the flour mixture, mixing until the dry ingredients disappear and combine.
7. Gently mix in the chunky ingredients.
8. Divide the batter among lined cupcake pans. (I like using foiled cupcake liners).
9. Bake 20 - 25 minutes, or until when inserting a knife or toothpick, it comes out clean.
10. Transfer cupcakes to a cooling rack, and cool for at least 5 minutes.
11. Frosting:.
12. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
13. Gradually add the confectioner's sugar, and continue to beat until the mixture is velvety smooth.
14. Beat in lemon juice.
15. Frost cupcakes as desired.
Title: Chocolate Glaze
Ingredients:
- 4 butter
- 4 milk
- 4 water
Instructions:
1. put all ingredients in a medium sized bowl n microwave for a 40-60 seconds (just until bubbly).
2. mix well until no lumps add more milk and sugar if required to achieve desired consistency of a chocolate fudge sauce.
3. pour over cake spread on sides let it sit sumtime.
4. enjoy!
Title: Mango Raspberry Cobbler
Ingredients:
- 1/4 margarine
- 1/2 sugar
- 1 all-purpose flour
- 1/4 salt
- 2 baking powder
- 1/2 skim milk
- 1 mango
- 3/4 raspberries
- 1/4 sugar
- 1 skim milk
Instructions:
1. Preheat oven to 375°F Spray 10 x 5 x 3 or 2 quart casserole dish with cooking spray.
2. Cream together butter and 1/2 cup sugar until light and fluffy. Sift together flour, salt and baking powder.
3. Add flour mixture to creamed butter and sugar mixture alternately with 1/2 cup milk. Beat until smooth. Pour into prepared pan.
4. Spoon berries over batter. Sprinkle 1/2 cup sugar over berries. Pour 1 cup milk over top.
5. Bake 45 to 50 minutes. Batter will rise to top and create a custard within.
Title: Fantastic Pumpkin Streusel Cake!
Ingredients:
- 1/2 brown sugar
- 1 cinnamon
- 1/4 pumpkin pie spice
- 2 butter
- 3 flour
- 2 baking soda
- 1 cinnamon
- 1 salt
- 1 butter
- 2 sugar
- 4 eggs
- 1 canned pumpkin puree
- 1 1/2 sour cream
- 1 -2 vanilla
Instructions:
1. Set oven to 350 degrees.
2. Grease and flour a 12-cup Bundt cake pan.
3. To make streusel: Mix all streusel ingredients together; set aside.
4. To make cake: In a bowl, beat butter with the sugar on medium speed with an electric mixer, until light and creamy.
5. Add eggs two at a time, beating well after each addition.
6. Beat in pumpkin puree, sour cream and vanilla.
7. In a bowl, sift together the flour, baking soda, cinnamon and salt.
8. Gradually add in the flour mixture until blended on low speed of mixer.
9. Spread half of the pumpkin batter into prepared Bundt pan.
10. Sprinkle with the streusel mixture over the top of batter (making sure the streusel does not touch sides of pan).
11. Top with remaining cake batter, making sure that the cake batter covers to sides of pan.
12. Bake for 50-55 minutes, or until cake tests done.
13. Dust with icing sugar just before serving, if desired.
14. Note: if you are layering the cake twice with the streusel mix, the cake should bake a little longer, also watch that the cake batter does not run over sides of pan, as when you layer twice, the cake tends to rise higher.
Title: Key Lime Coconut Angel Cake
Ingredients:
- 1 cold water
- 1 1/4 sweetened condensed milk
- 1 key lime juice
- 1/3 lime juice
- 1 lime zest
- 1 sweetened flaked coconut
- 1 kiwi fruit
- strawberry
Instructions:
1. Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
2. In a large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
3. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
4. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries, if desired.
Title: Best Sugar Cookie Recipe
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 vanilla extract
- 1/2 egg
- 1 baking powder
- 2 all-purpose flour
- 3
Instructions:
1. Preheat oven to 350°F.
2. In the bowl of your mixer cream butter and sugar until smooth.
3. Beat in extracts and egg.
4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
5. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Title: Frosted Thumbprint Cookies
Ingredients:
- 1 butter
- 1/4 margarine
- 2 powdered sugar
- 3/4 vanilla
- 2 walnuts
- 1/4 pecans
- 1 flour
- 1 salt
- water
Instructions:
1. Mix together butter( let butter soften) and powder sugar with mixer. Add vanilla and water, mix well.
2. By hand add flour and salt til mixed and then add nuts.
3. Roll into tsp size balls and place on ungreased cookie sheet.
4. Press each center with thumb.
5. Bake at 300 degree oven for 15-20 minutes.
6. These cookies don't turn brown but you can tell they are baked.
7. Remove from cookie sheet and cool completely. Add frosting to each center and enjoy.
8. Makes about 3 dozen.
Title: Chilled Tutti Frutti Poppy Seed Salad
Ingredients:
- 1 orange
- 1/4 mint leaf
- 3 canola oil
- 2 poppy seeds
- 2 sea salt
- 1/4 pineapple
- 1 mango
- 1 apricots
- 2 plums
- 4 berries
- 1/4 pomegranate seeds
Instructions:
1. In large bowl, combine 1/4 cup orange juice, zest, mint, oil, poppy seeds, vinegar and salt. Add fruit and toss to combine.
2. Cover with plastic wrap and refrigerate at least 1 hour. Serve very cold.