lumicero/recipes-ing2inst huggingface dataset:
Title: Ooey, Gooey, Peanut Butter and Chewy
Ingredients:
- 8 water
- 1 pumpkin
- 15 honey
- 2 cream of tartar
- 1/4 peanut butter
- 1 peanuts
- 6
- 1
Instructions:
1. In a covered boiler, cook carrots in water until soft. Remove from heat and mash.
2. Stir in pumpkin, honey, and cream of tartar.
3. Cook uncovered over low to medium heat to soft ball (235F or 115C). Stir.
4. occasionally early in the cooking, but as the candy thickens, watch closely to avoid burning on the bottom. Depending on how much moisture is in your vegetables, this may take a couple of hours. Be patient - stick with a gentle boil, to keep from burning the sugar, and resist the temptation to stop early.
5. Meanwhile, prepare the pita pockets by spreading a layer of peanut butter inside, on both sides. At a minimum, smoothly cover the bread surface. If you like peanut butter, a thicker layer is fine.
6. When the candy reaches soft ball, remove from heat. Add peanuts and beat with a wooden spoon until smooth and slightly glossy.
7. Spread the pumpkin candy inside each pita. It may be easier to do this by mashing the pita from the outside, rather than spreading with a knife.
8. Refrigerate overnight.
9. With a sharp knife, cut each half circle into four ooey, gooey, chewy wedges.
10. (Notes on ingredients: You can substitute fresh or frozen pumpkin puree for the canned pumpkin. You can also use other winter squash, but the sweetness and the color may be less intense. Any style of peanut butter will work, but a natural (not whipped or oil-added) type will result in more consistent layers in the finished dessert. Whole or refined wheat pitas are fine.).
Title: Apple Butterscotch Squares
Ingredients:
- 1/4 butter
- 1 1/2 graham cracker crumbs
- 2 apples
- 1 sweetened condensed milk
- 1 flaked coconut
- 1
Instructions:
1. Set oven to 350 degrees.
2. Line a 13 x 9-in baking pan with parchment paper.
3. Combine crumbs with butter.
4. Pat into parchment paper-lined baking pan; top with apples.
5. Over med heat; melt the chips with the milk.
6. Pour the mixture over the apples.
7. Top with coconut and the nuts; press down firmly.
8. Bake for 25-30 mins, or until lightly browned.
9. Cool; cut into squares.
10. Serve with whipping cream or icecream if desired.
Title: Grandmothers Cherry Cobbler
Ingredients:
- 2 cherry pie filling
- 1 butter
- 1 pecans
Instructions:
1. pit cherries on the bottom of a greased 9x13 pan.
2. sprinkle dry cake mix over cherries, and pour the butter (melted) over that. Top with nut and bake at 350 until golden and bubbly aprox 35-40 min.
Title: Perfect Chocolate Frosting
Ingredients:
- 1/2 butter
- 2 powdered sugar
- 2 milk
- 2 vanilla extract
- 1
Instructions:
1. In a medium mixing bowl with an electric mixer on medium speed cream butter and chocolate until smooth.
2. On low speed gradually add powdered sugar alternating with milk, adding more if needed, until at desired consistency. Add vanilla and beat until smooth and creamy.
Title: Moist Deep Chocolate Mayonnaise Cake (Or Cupcakes)
Ingredients:
- 1 mayonnaise
- 1 water
- 1 instant coffee granules
- 1 eggs
- 3 cinnamon
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and lightly flour two 9-inch round cake pans.
3. In a large bowl using an electric mixer beat together cake mix with mayonnaise, water, eggs and cinnamon for about 2 minutes on medium speed.
4. Divide the batter between the two cake pans.
5. Bake for about 25-30 minutes or until the cakes test done.
6. Cool for 10 minutes in pan then remove to a rack to cool completely.
7. Frost cooled cake with chocolate frosting.
Title: Lemon Picnic Cake With Berries
Ingredients:
- 4 eggs
- 2 sugar
- 1 butter
- 3 all-purpose flour
- 2 baking powder
- 1 milk
- 2 lemon peel
- 1 lemon juice
- 1 vanilla
- 1/3 sugar
- 1/3 lemon juice
- 1 lemon peel
- berries
Instructions:
1. heat oven to 350*F.
2. in small mixer bowl beat egg white at high speed, scraping bowl often, just until stiff peaks form. set aside.
3. in large mixer bowl combine 2 cups sugar and butter, beat at low speed, scraping bowl often until light and fluffy.
4. add egg yolks, continue beating until creamy.
5. in small bowl stir together flour and baking powder. gradually add flour mixture alternately with milk and butter mixture while beating at low speed.
6. add lemon peel, lemon juice and vanilla.
7. by hand fold egg whites into cake batter.
8. pour into greased and floured 10" tube or bundt pan.
9. bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean.
10. in 1 qt saucepan stir together all glaze ingredients, except berries.
11. cook over medium heat stirring occasioanlly until sugar is dissolved.
12. with wooden pick poke holes in top of cake, pour glaze over cake.
13. cool 15 minutes, remove from pan (if desired leave cake in pan to transport).
14. serve with fresh berries.
Title: Chocolate Sponge Custards
Ingredients:
- 3 cream of tartar
- 1/4 milk
- 3 all-purpose flour
- 1 1/4 vanilla
- 1/3
- 1/4
- 3/4
Instructions:
1. HEAT oven to 350°F Place six 6-oz. greased custard cups in 13 x 9 x 2-inch baking pan.
2. BEAT egg whites with cream of tartar in mixer bowl with whisk attachment on high speed until stiff but not dry, just until whites no longer slip when bowl is tilted; remove to large bowl.
3. BEAT egg yolks, milk, syrup, flour and vanilla in clean mixer bowl on high speed until smooth. Gently but thoroughly fold into beaten whites. Pour into custard cups, dividing evenly.
4. PLACE pan on a rack in the center of a 350°F oven; pour very hot water into pan (Hot-Water Bath) to within 1/2 inch of top of cups. Bake until wooden pick inserted near center comes out clean, 30 to 35 minutes. Remove cups from water bath at once; cool on wire rack at least 10 minutes.
Title: Easy Brownies
Ingredients:
- 3/4 all-purpose flour
- 1/3 cocoa powder
- 1/4 salt
- 1 sugar
- 1/2 unsalted butter
- 3 water
- 2 eggs
- 1 vanilla
- 1/2 walnuts
Instructions:
1. Mix all dry ingredients in a medium bowl. Whisk or mix in butter, water, eggs and vanilla. Add nuts, if using. You can bake them in muffin tins, just line the tins with paper muffin liners, no need to grease. Makes about 12 small muffin-size brownies.
2. Bake at 325F for 25 minutes.
Title: Philly Christmas Bundt Cake (Fruitcake)
Ingredients:
- 1 Philadelphia Cream Cheese
- 1 butter
- 1 1/2 margarine
- 4 sugar
- 1 1/2 eggs
- 1 1/2 vanilla
- 1 baking powder
- 1 salt
- 2 1/4 raisins
- 1/2 cake flour
- pecans
- walnuts
Instructions:
1. Blend cream cheese, butter, sugar,eggs, and vanilla well.
2. Slowly add 2 cups cake flour sifted with baking powder.
3. Combine remaining 1/4 cup flour with fruit and nuts.
4. Fold into batter.
5. Pour into greased 10in. bundt pan.
6. Bake at 325* for 1 hour and 15 minutes.
7. Cool in pan for 5-10 minutes before removing.
Title: Irish Mist Cream
Ingredients:
- 2 1/4 milk
- 4 eggs
- 4 caster sugar
- 2 gelatin
- 1/4 boiling water
- 1/3 Irish Mist liqueur
- 1/2 chocolate
Instructions:
1. Bring the milk to boil in a pan.
2. Remove from the heat.
3. In a bowl, whisk the egg yolks and 2 tablespoons of caster sugar.
4. Add the milk and whisk to combine.
5. Pour mixture back into the pan, cook over a low heat for 7 minutes; do not boil.
6. Dissolve the gelatine in boiling water, and add to the hot milk mixture, stirring well.
7. Pour in the Irish Mist, and refrigerate for about 40 minutes or until the mixture begins to set.
8. Beat the egg whites until soft peaks begin to form, sprinkle with the remaining castor sugar, and beat until it dissolves.
9. When the milk and egg mixture begins to set, fold through the whipped cream and beaten egg whites.
10. Pour into 8 glass serving dishes, and refrigerate until fully set.
11. Decorate with the extra whipped cream and chocolate.
Title: Raspberry Marshmallow Salad
Ingredients:
- 6 raspberry gelatin powder
- 2 water
- 3 applesauce
- 12 frozen raspberries
- 8 cream cheese
- 8 sour cream
- 1/2 light brown sugar
- 10 miniature marshmallows
Instructions:
1. Place gelatin in a large bowl. Add boiling water and stir until gelatin is dissolved.
2. Add applesauce and raspberries. Mix well.
3. Pour mixture into a 9x13 pan.
4. Refrigerate several hours until set.
5. Place cream cheese, sour cream and brown sugar in large bowl -- mix well.
6. Add marshmallow. Mix well.
7. Spread marshmallow mixture evenly over raspberry mixture.
8. Cover and refrigerate until serving time. Can be made up to 24 hours ahead.
Title: Bizcocho De Chocolate
Ingredients:
- 1 1/2 bittersweet chocolate
- 9 orange, zest of
- 1 cinnamon
- 2 1/4 eggs
- 5 sugar
- 6 salt
- 1/4 heavy cream
- 1/4 unsalted butter
- 2
Instructions:
1. Preheat the oven to 325 degrees F.
2. Line an 8" square baking pan with parchment.
3. Finely grind the almonds, 6 ounces of the chocolate (reserve the rest of the chocolate for the glaze), the orange zest and 2 teaspoons of the cinnamon in the food processor.
4. In a large bowl, whisk the egg yolks with 3 tablespoons of the sugar until pale yellow and thick.
5. Fold in the nut mixture; the batter will be very thick.
6. In another large bowl, beat the egg whites and the salt until frothy.
7. Gradually add the remaining 3 tablespoons of sugar, continuing to beat until peaks form.
8. Fold half the beaten egg whites into the almond mixture to lighten it, then gently fold in the other half.
9. Pour the batter into the prepared pan and smooth the top with a spatula.
10. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
11. Let the cake cool in the pan for 10 minutes, turn out onto a rack , peel off the parchment paper, and cool completely.
12. To make the glaze, heat the cream and butter over medium low heat until steam rises from the surface.
13. Remove from the heat, and stir in the remaining three ounces of chocolate and 1/4 teaspoon of cinnamon, until the chocolate is fully melted and incorporated.
14. Cool for 15 minutes, or until the glaze is lukewarm.
15. Pour over the cake, letting it drip down the sides.
Title: Crunchy Peanut Butter Cookies
Ingredients:
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 1/4 shortening
- 1/4 butter
- 1 egg
- 1 1/4 flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- granulated sugar
Instructions:
1. Cream sugars, peanut butter, shortening, butter and egg.
2. Stir in remaining ingredients except granulated sugar.
3. Cover and refrigerate about 2 hours or until firm.
4. Roll dough into 1 1/4" balls; place about 3" apart on ungreased cookie sheets.
5. Flatten in crisscross pattern with fork dipped in sugar.
6. Bake at 375°, 9-10 minutes or until light brown.
7. Cool 5 minutes and then remove from cookie sheet.
Title: Raspberry Layered Dessert
Ingredients:
- 1/2 butter
- 2 sugar
- 1 flour
- 1 cream cheese
- 1 powdered sugar
- 1 3/4 Cool Whip
- 2 raspberry Jell-O gelatin
- 1/2 sugar
- 2 boiling water
- 2 red raspberries
Instructions:
1. Mix butter, 2 T sugar and flour. Press into a 9 x 13 pan. Bake at 325 degrees F for 12 minutes. Cool.
2. Mix together cream cheese, powdered sugar, then add Cool Whip and pour over crust.
3. Dissolve jello and 1/2 C sugar in 2 C boiling water. When dissolved, add frozen raspberries. Pour over cream cheese layer and chill.
Title: Sugar Cookies
Ingredients:
- 3 flour
- 1/4 salt
- 4 nutmeg
- 1 butter
- 1/2 milk
- 1 sugar
- 1 baking soda
Instructions:
1. Mix first four ingredients.
2. Combine last three ingredients and heat them until just foaming.
3. After the milk mixture cools add it to the flour mixture.
4. Chill dough thoroughly.
5. Roll out on floured board.
6. Cut out in desired shapes and sizes.
7. Bake on greased cookie sheet at 375 for 3-5 minutes.
Title: Chocolate Peanut Bars
Ingredients:
- 1 butter
- 6 coconut
- 1 graham cracker crumbs
- 1 1/2 unsalted peanuts
- 1/2 cream cheese
- 2 sugar
- 1 vanilla extract
- 1
Instructions:
1. Melt 3/4 cup butter and 2 ozs.
2. chocolate squares in a saucepan on medium heat.
3. Stir intermittently until melted and blended well.
4. Stir in crumbs, coconut and peanuts.
5. Press onto bottom of 13x9 inch baking pan.
6. Chill 30 minutes.
7. Mix cream cheese, sugar and vanilla till well blended.
8. Spread over crust, chill 30 minutes.
9. In another saucepan, melt remaining margarine and chocolate squares.
10. Stir till blended.
11. Spread this over cream cheese layer.
12. Chill until set; cut into squares.
Title: Rum Balls
Ingredients:
- 12 chocolate chips
- 1 sugar
- 6 light corn syrup
- 1 rum
- 5 confectioners' sugar
Instructions:
1. Melt chocolate.
2. Mix in remaining ingredients.
3. Make into 1 inch balls.
4. Roll in confectioners sugar.
5. Add crushed nuts if desired.
6. Refrigerate until firm.
Title: Zwetschgenkuchen (Bavarian Plum Cake)
Ingredients:
- 4 all-purpose flour
- 1/2 unsalted butter
- 1 egg
- 1/4 sugar
- 1 sugar
- 1/4 active dry yeast
- 1/4 salt
- 1 milk
- 1 unsalted butter
- 1 sugar
- 2 -3 vanilla
- 1 1/2 - 2 1/2 flour
- 2 plums
- 2 -3 sugar
Instructions:
1. In a small bowl, combine the yeast and half of the milk. Mix in 2 tablespoons of the flour and 1 teaspoon of the sugar. Allow this mixture to sit in a warm place for 1 hour.
2. Combine remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.
3. Preheat oven to 350°F (175°C).
4. Grease a baking sheet. Roll out dough to fit the size of the baking sheet. Transfer dough to baking sheet.
5. Wash plums and remove any stems. Slice each in half and remove stones. Arrange plum halves evenly on the dough - plums should not be lying down, instead they should be standing stem-side up. Sprinkle plums with sugar.
6. Crumbs are optional. If you choose to add them, prepare the crumbs by mixing the butter, vanilla sugar, and sugar. Gradually work in flour until mixture becomes dry and crumbly. Sprinkle crumbs over dough, distributing them evenly.
7. Allow cake to sit and rise for another 30 minutes.
8. Bake cake for around 30-40 minutes or until crumbs and crust become golden brown.
9. Remove cake from oven and allow to cool completely.
10. Serve at room temperature, with a dollop of whipped cream.
Title: Piping Gel (For Decorating Cakes, Cookies Etc)
Ingredients:
- 1/2 granulated sugar
- 1 cornstarch
- 1/4 lemon juice
- 1/4 water
Instructions:
1. Combine sugar and cornstarch in a small saucepan.
2. Gradually blend in the lemon juice and then the water.
3. Stir over high heat until mixture boils and thickens.
4. Color as desired.
5. Store the mixture in an airtight container in the refrigerator for up to 1 month.
6. If it becomes too thick, stir in a tiny amount of water, a little at a time until gel reaches a pipe-able consistency.
Title: Decorator Cake Icing
Ingredients:
- 1 powdered sugar
- 1/3 shortening
- 1/4 water
- 1 cream of tartar
- 1/8 salt
- 3
Instructions:
1. mix all ingredients on low. great for a kitchen aid mixer but hard on the arm if using a old time mixer. add color a few drops at a time until desired color is acheived.
2. you can also drop color into water if mixing several different colors to acheive a certain color.
3. pack into sleeve with tip needed and decorate!
4. **TIP** if using for several different colors that won't need a lot of icing like making flowers etc, mix beofre adding color and separate into several different sections then add coloring a little at a time to acheive color needed**.
Title: Cherry Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 vanilla
- 1 salt
- 2 1/2 flour
- 1 maraschino cherries
Instructions:
1. Pre heat oven to 375 and grease well cookie sheets.
2. Combine butter, sugar, vanilla, salt and flour.
3. Will be stiff.
4. Stir in chopped cherries.
5. Form into balls and place on sheets 2 inches apart.
6. Bake for 15 minutes, DO NOT LET BROWN.
Title: Easy Chocolate Pudding Cake
Ingredients:
- 3/4 all-purpose flour
- 2/3 sugar
- 1/2 cocoa powder
- 1 1/2 baking powder
- 1/2 salt
- 1/2 milk
- 3 brown sugar
- 2/3 chocolate chips
- 1/4 vanilla extract
- 1 hot water
- 1 1/4
Instructions:
1. Preheat oven to 350°F.
2. Combine flour, sugar, 1/4 cup cocoa, baking powder and salt in an 8 inch square baking pan and stir with a fork to combine. Mix in milk and oil until batter is uniform.
3. Sprinkle brown sugar, 1/4 cup cocoa and chocolate chips evenly over batter. Add vanilla to the hot water and pour over everything. Do not mix.
4. Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. The pudding will be bubbling around the edges. Allow to cool for a few minutes before serving.
5. Leftovers, if you have them, may be stored for one day at room temperature. Reheat before serving.
Title: Nut Milk Rice Pudding
Ingredients:
- 1/4 water
- 1 rice
- 1/2 sea salt
- 1 1/2 vanilla extract
- 1/4 nutmeg
- 1 milk
- 1
- 1/4
- 1
Instructions:
1. Preheat your oven to 350'F. I used my toaster oven. It works perfect for these small items. Roast for about 8 minutes, but keep an eye on them, they roast quite fast. Remove when done and cool on a heat proof dish or plate.
2. In a medium saucepan bring the water and salt to a boil. Add the jasmine rice and stir for about 60 seconds. Cover with a tight fitting lid, turn down to simmer and cook for about 15 minutes.
3. Once again this depends on your stove. The best way to tell if its ready is to check and see if all the liquid is absorbed. If it is, chances are its ready.
4. If ready, add the vanilla and maple extracts, stir in, then add the nut milk and nutmeg and return to a simmer cook uncovered for about 8 minutes until the milk is absorbed into the rice. This should be thickened up as well.
5. Stir occasionally so it doesn't stick. Add in the agave or whatever sweetener you choose and stir to combine.
6. Remove from heat, cool slightly and spoon into dessert bowls. Garnish with you strawberries, nuts and mint if using.
7. You should let these cool down in the fridge for several hours or over night for the best flavour to develop.
8. Bon Appetit!
Title: Chocolate Filled Snowballs
Ingredients:
- 1/2 butter
- 1 vanilla
- 1 pecans
- 1/2 sugar
- 2 flour
- 1 powdered sugar
Instructions:
1. Beat butter, sugar, and vanilla until light and fluffy.
2. Add sifted flour and pecans; blend well.
3. Chill dough while unwrapping kisses.
4. Shape dough around each kiss to form a ball; about 1 teaspoon. Make sure the kiss is completely covered.
5. Place on an ungreased cookie sheet. They dont spread, but make sure there is space between them.
6. Bake at 375°F four about 12 minutes until set but not brown.
7. Cool slightly on cookie sheet then transfer to a rack to cool completely. Be careful, they are very delicate when they first come out.
8. Sprinkle with powdered sugar to complete the "snowball" effect.
9. Store in an airtight container.
Title: Spicy Pumpkin Cake
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 3 eggs
- 1 fresh pumpkin puree
- 1/2 canned pumpkin puree
- 3 dark molasses
- 1 1/2 flour
- 1 1/2 baking soda
- 2 cinnamon
- 1/4 ground ginger
- 1/2 ground cloves
- 1/2 salt
- hot water
Instructions:
1. Preheat oven to 350F degrees.
2. Grease a 9x13 inch pan.
3. In a large bowl, cream together the butter and sugar.
4. Beat in the eggs, one at a time.
5. Mix in the pumpkin and molasses on low speed.
6. In a small bowl, stir together the flour, baking soda, spices ans salt.
7. Mix the flour mixture into the pumpkin mixture on low speed.
8. Mix in the water.
9. Mix until the batter is smooth.
10. Spread in the pan evenly and bake 40-50 minutes.
11. Cool on a rack until just warm before cutting and serving.
Title: Poppy Seed Pound Cake
Ingredients:
- 1 boiling water
- 1 eggs
- 4 instant coconut cream pudding mix
- 1 poppy seed
- 1/2
- 1/4
Instructions:
1. Using electic mixer, combine the above ingredients using the general method listed on the cake mix box.
2. Add the poppy seeds last.
3. Pour into a greased bundt pan.
4. Bake at 350 degrees F for 50 minutes.
5. Invert onto serving plate while still warm.
Title: Nigella's Chocolate Truffle Cake.
Ingredients:
- 200 dark chocolate
- 300 brandy
- 30 cocoa powder
- 30
Instructions:
1. Melt the chocolate in a glass bowl over some simmering water. The water must not keep boiling while the chocolate is melting.
2. Now lightly heat the cream and brandy together. Pour into the melted chocolate. Stir well. Now add the cocoa powder mix well.
3. Using a small baking pan layer with wax paper. Also grease the pan well. Now add the cake mixture. Place the cake in the fridge until firm, take the cake out just before you want to serve it. Place on a nice cake tray, there will be some chocolate sauce at the bottom. Serve with some whipped cream.
Title: Cinnamon Nut Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 ground cinnamon
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 1 1/2 vanilla extract
- 2 eggs
- 1 1/2 pecans
- walnuts
- pecans
- walnut halves
Instructions:
1. Preheat the oven to 350°F
2. Sift together flour, soda, salt and cinnamon. In a large bowl, cream together butter, sugars and vanilla. Add eggs and beat well. Add flour mixture and beat well. Mix in nuts. Chill.
3. Drop by rounded tablespoons onto baking sheet. Press a pecan or walnut half into the center of each cookie if desired. Bake 9 to 11 minutes.
Title: Pat-in-the-pan Oil Pastry
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 unbleached flour
- 1/3 salt
- 2 cold water
Instructions:
1. Mix flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
2. Gather pastry into a ball. Press in bottom and up side of pie plate, 9x1 1/4 inches; flute.
3. Fill and bake as directed in pie recipe or bake before filling is added. Heat oven to 475°F Prick bottom and side of pastry thoroughly with fork. Bake 10 to 12 minutes or until light brown; cool on wire rack.
Title: Angel Food Pudding
Ingredients:
- 1 fat free sugar-free instant chocolate fudge pudding mix
- 16 nonfat milk
- 6
Instructions:
1. Tear up the angel food cake into relatively small pieces and put in a 13x9 glass dish (or whatever can hold the torn up cake).
2. Mix the puddings with the milk in a bowl together and pour evenly over the torn up angel food cake.
3. Then, take a fork or spoon and push the angel food pieces down and mix a little bit so it gets completely covered by the pudding.
4. Next you put into the fridge until the pudding has become firm.
5. When the pudding is set, you should be able to spoon it out of the dish and heat it if you'd like.
Title: Pumpkin Cookies
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 1 sugar
- 1 egg
- 1 canned pumpkin
- 2 1/2 vanilla
- 1 all-purpose flour
- 1 walnuts
- 1 raisins
- 1 baking powder
- 1/2 baking soda
- 1 salt
- 1 nutmeg
- 2 cinnamon
- 2 -4 powdered sugar
- milk
Instructions:
1. Cream butter or margarine and sugar together until light and fluffy.
2. beat in egg, pumpkin and vanilla.
3. mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon.
4. add to creamed mixture. mix well.
5. add nuts and raisins. mix thoroughly.
6. drop by teaspoons onto well greased cookie sheets.
7. bake at 350 degrees for 15 minutes or until lightly browned.
8. remove from cookie sheets while still warm.
9. frost when cool.
Title: Sherried Walnut Cookies
Ingredients:
- 1/2 butter
- 1/3 sugar
- 2 walnuts
- 1 1/2 lemon rind
- 1/2 all-purpose flour
- 1/4 dry sherry
- 1
- 3
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugar till light and fluffy.
3. Beat in egg yolks, one at a time.
4. Mix in 1/2 cup of walnuts, rind, and anise extract.
5. Add flour and sherry alternately, beginning and ending with flour.
6. Spread the remaining walnuts on a plate.
7. Drop 1-inch balls of dough into the nuts, roll, and place on ungreased cookie sheets.
8. Bake for 20-25 minutes, or until lightly browned.
9. For holiday cookies, press a sliver of candied cherry into the center of each cookie before baking.
Title: Pastry Cream Lite
Ingredients:
- 1 ricotta cheese
- 3 nonfat yogurt
- 2 1/2 sugar
- 1 vanilla extract
Instructions:
1. Blend until satiny smooth.
2. Use as a garnish for fruit, pies or cakes.