lumicero/recipes-ing2inst huggingface dataset:
Title: Crock Pot Chocolate Heaven
Ingredients:
- 18 1/4 instant chocolate pudding mix
- 3 eggs
- 4 water
- 1 sour cream
- 2 walnuts
- 3/4
- 1/4
- 1/2
Instructions:
1. Spray a 4 quart crock pot with non-stick cooking spray and set aside.
2. In a large bowl, combine the cake mix and pudding mix.
3. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth.
4. Add to the dry ingredients and beat well.
5. Stir in the chocolate chips and walnuts.
6. Pour into crock pot.
7. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger.
Title: Chocolate Shadows
Ingredients:
- 1/2 shortening
- 1/2 peanut butter
- 1/2 egg
- 1 flour
- 1 1/4 sugar
- 1/2 brown sugar
- 1/2 baking soda
- 3/4 salt
- 1/4 sugar
Instructions:
1. Melt chocolate chips on low heat, set aside.
2. In large bowl combine sugars, shortening, peanut butter and egg mixing well.
3. Add dry ingredients, mixing well.
4. Add melted chocolate, stirring just enough to give a"marble" effect.
5. Shape into 1 inch balls and dip tops in sugar, place on un greased cookie sheet.
6. Flatten with bottom of glass.
7. Bake at 375* for 10 minutes or until golden brown.
8. Cool slightly before removing from cookie sheet.
Title: Light Butter Cake
Ingredients:
- 3 eggs
- 100 sugar
- 100 butter
- 150 all-purpose flour
- 1 1/2 vanilla essence
- 1 1/2 baking powder
Instructions:
1. Preheat oven at 350 degrees.
2. Beat eggs, sugar and butter till light and fluffy on low speed.
3. Add the flour in 3 portions making sure that each added portion is mixed well.
4. Add the baking powder and vanilla essence and continue to mix until even.
5. Pour batter into prepared tin and bake for 30-40 minute.
6. Variations:
7. Divide the batter into 12 equal portions to make cupcakes. Baking time 20minutes.
8. Dried fruits can be added to the batter to make fruit cakes.
Title: Holiday Honey Caramels
Ingredients:
- 1 butter
- 2 honey
- 2 brown sugar
- 1 vanilla extract
- 1 coconut
- coconut
Instructions:
1. Finely chopped toasted nuts or toasted or untoasted coconut (optional)Line the bottom and sides of a 9-inch square pan with foil. Lightly butter and set aside. Melt butter in a medium, heavy saucepan. Add honey, cream and brown sugar; mix well. Cook over medium-high heat until mixture comes to a boil. Reduce heat to medium and boil, stirring frequently, for 45 minutes or until a candy thermometer registers 255ºF to 260ºF. Remove from heat and stir in vanilla; let cool slightly and pour into prepared pan. Let cool completely in the refrigerator, then lift foil to remove caramels from pan. Cut into individual caramels with a very sharp knife. Roll in chopped nuts or coconut, if you like, then wrap each individually in clear plastic gift wrap. Store in the refrigerator to keep firm for up to 1 month.
2. Tip! Make a cup of hot coffee or tea decadent by dropping in one of these caramels.
Title: Old Fashioned Sugar Cookies
Ingredients:
- 1 margarine
- 1 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 4 flour
- 1/2 salt
- 1 baking powder
- 4 -5 milk
Instructions:
1. Sift flour, salt, and baking powder.
2. Set aside.
3. Cream margarine and sugar.
4. Add eggs and beat well.
5. Add vanilla.
6. Add combined dry ingredients alternately with milk.
7. Roll out onto floured surface.
8. Cut shapes.
9. Place cookies on lightly greased baking sheet.
10. Bake at 375 for 10-15 minutes or until lightly browned.
11. Frost when cool.
12. Enjoy your tasty treat!
Title: Surprisin' Carrot Cake
Ingredients:
- 2 unsifted flour
- 2 carrots
- 1 1/2 sugar
- 1 walnuts
- 3/4 mayonnaise
- 3/4 eggs
- 3 baking soda
- 2 ground cinnamon
- 2 ground ginger
- 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease and flour two 9" round baking pans.
3. In a bowl stir together flour, baking soda, cinnamon, ginger, and salt.
4. In a large bowl with mixer at medium speed beat eggs, sugar, mayonnaise, and pineapple until well mixed. Gradually add in flour mixture.
5. Spoon and gently fold in carrots and walnuts.
6. Turn into prepared pans.
7. Bake in 350 degree (F) oven30 to 35 minutes or until cake tester inserted in center comes out clean.
8. Cool in pans, remove, fill and top with whipped cream.
Title: Bon Appetit's Walnut Pie
Ingredients:
- 2 eggs
- 1/2 light brown sugar
- 1 flour
- 1/2 cinnamon
- 1/8 salt
- 1/4 butter
- 1/2 vanilla
- 1 dark corn syrup
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350*F.
2. Beat egg yolks with rotary beater until light and lemon colored. Add brown sugar, flour, cinnamon, salt, butter, vanilla and syrup and blend well.
3. Beat egg whites in another bowl until stiff but not dry. Fold 1/3 into yolk mixture to loosen, then fold in remainder along with 3/4 cup walnuts.
4. Turn into unbaked pie shell. Sprinkle with remaining nuts.
5. Bake until knife inserted in center comes out clean, about 50 minutes.
6. Serve warm or cold with whipped cream or ice cream.
Title: Pineapple Flambé
Ingredients:
- 1 pineapple
- 2 strawberries
- 1/3 sugar
- 1/2 sherry wine
- 1 cornstarch
- 1 vanilla ice cream
- 1/4 cognac
Instructions:
1. Slice pineapple in half, lengthwise.
2. Remove fruit leaving 1 inch thick shell.
3. Cut fruit into cubes and measure 1 ½ cups.
4. Refrigerate shells.
5. In a medium saucepan combine pineapple, strawberries, sugar and sherry; bring to a boil. Reduce heat and simmer uncovered, 5 minutes.
6. Combine cornstarch with 1 tsp water and stir into sauce until slightly thickened.
7. Scoop ice cream into shells and keep chilled.
8. Just before serving warm cognac, ignite and pour over pineapple mixture.
9. Serve ice cream from shells and spoon sauce over.
Title: Chocolate Mousse-Vegan
Ingredients:
- 1/2 pure vanilla extract
- 2 tofu
- 1 orange zest
- 1/4
- 1/2
Instructions:
1. Place rice syrup and vanilla in the bowl of a food processor, cover and turn on.
2. Add tofu chunks a few at a time.
3. Add coco and grated orange zest if using.
4. Slowly add ice water in a thin stream if needed.
5. Pour into serving dishes or goblets and chill for at least 3 hours.
Title: Temptation
Ingredients:
- 1 eggs
- 3 egg substitute
- 8 real butter
- 1 milk
- 16 soymilk
- 1 pure vanilla extract
- 8 cream cheese
- 12 Cool Whip
- 1/3
Instructions:
1. Mix cake mix,eggs or egg sub.,butter and milk.
2. Pour into a 9 x 13 inch pan ,may use 2 8 or 9 inch pans.
3. Bake in a pre-heated 350 F oven for 30-35 minutes.
4. Cool cake (s) ,completely.
5. While cake (s),cool .
6. Mix frosting ,cream cheese and vanilla,until thick and fluffy.
7. Stir in Cool-Whip. Mix until well combined.
8. Frost cooled cake completely.
9. Drizzle with chocolate syrup.
10. ENJOY!
Title: Mandarin Orange Can't Leave Alone Cake
Ingredients:
- 1 eggs
- 4 mandarin oranges in juice
- 1/2 Cool Whip
- 1 vanilla instant pudding mix
- 8
- 1
Instructions:
1. Beat cake mix, eggs, and mandarin oranges for 2 minutes with hand mixer.
2. Pour into 2 round cake pans.
3. Bake at 350 degrees for 30 minutes.
4. Let cake layers completely cool.
5. Stir together Cool Whip, pudding mix, pineapple with juice.
6. Ice cake.
7. Let chill before serving.
Title: K's Pie Spice Cream Cheese Frosting
Ingredients:
- 2 cream cheese
- 1/2 butter
- 6 -7 confectioners' sugar
- 2 vanilla extract
- 1/2 pumpkin pie spice
Instructions:
1. Beat the cream cheese and butter with an electric mixer in a bowl until smooth. (The mixture should have a consistent, very pale yellow color, and should not have any lumps.).
2. Add the vanilla extract and pie spice.
3. Beat in the confectioners' sugar, a little at a time, until incorporated. (Mix in the first 6 cups, then check the consistency. You can add up to another cup, depending on how stiff you like your frosting). Beat until fluffy.
Title: Oatmeal Nut Pie Crust
Ingredients:
- 1 rolled oats
- 4 brown sugar
- 1/4 salt
- 1/2 vanilla
- 1/3 butter
- 2/3 walnuts
Instructions:
1. Preheat oven to 350F.
2. Toast oatmeal in a shallow pan for 10 minutes to brown, watch carefully.
3. Remove from oven and in small mixing bowl combine oatmeal with remaining ingredients.
4. Press into 9-inch pie plate.
5. Fill with desired filling and bake or bake crust empty for later use.
Title: Pavlova
Ingredients:
- 6 eggs
- 1 1/2 sugar
- 1/2 salt
- 1 vanilla
- 1 vinegar
- 1 cornstarch
- 2
Instructions:
1. Preheat oven 400°F.
2. Line cookie sheet with parchment paper.
3. Beat egg whites and salt until soft peaks form.
4. Gently add sugar and beat until stiff and dry peaks form.
5. Gently fold in other ingredients.
6. Pile mixture onto prepared cookie sheet, shaping into a high circle that is slightly smaller than the intended serving dish.
7. Reduce oven to 200°F.
8. Bake for 1 1/2 to 2 hours or until dry to the touch.
9. Remove from oven and cool.
10. Place on serving dish.
11. Garnish with unsweetened whipping cream and fruit (kiwi, passion fruit, berries, etc.) and/or chopped nuts.
Title: Copper Shop's Sugar Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 3/4 nutmeg
- 1/2 baking powder
- 1/2 salt
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 milk
Instructions:
1. Sift together flour, nutmeg, baking powder and salt.
2. Beat shortening and sugar till light and fluffy, add eggs and milk, beating well.
3. Add dry ingredients and mix until just moistened. Shape dough into three balls and wrap in wax paper.
4. Chill overnight if possible.
5. Preheat oven to 375°.
6. Lightly grease baking sheets.
7. On surface dusted with powdered sugar, roll each ball to 1/8" thickness.
8. Use cookie cutters dipped in powdered sugar to cut dough.
9. Bake 4-5 minutes. Do not overbake.
10. Cool slightly, remove from sheet.
11. Cool completely and decorate as desired.
Title: Apricot Rum Whip
Ingredients:
- 2 3/4 heavy cream
- 3 rum
- 3/4
- 1
Instructions:
1. Mash apricots through a sieve, or whirl in the food processor or blender.
2. Combine with egg whites and whipped cream.
3. Fold in rum and chill very well.
Title: Blueberry Dumpling Cobbler
Ingredients:
- 4 blueberries
- 1 1/3 sugar
- 1/4 butter
- 3 cream cheese
- 2/3 sugar
- 2/3 milk
- 2 1/4 Bisquick baking mix
- 3/4 oats
Instructions:
1. Bring blueberries, 1 1/3 cups sugar and butter to a boil in a large saucepan over medium heat, stirring gently until butter is melted and sugar dissolves. Remove from heat.
2. Beat cream cheese and 2/3 cup sugar with an electric mixer until fluffy; add milk and beat until smooth. By hand stir in bisquick mix and uncooked oats.
3. Spread two-thirds of dumpling mixture onto bottom of a lightly greased 9x13 inch baking dish. Spoon blueberry mixture evenly over dumpling mixture.
4. Dollop remaining dumpling mixture evenly over blueberries.
5. Bake in a 350 degree oven for 35 minutes. Good served warm.
Title: Fruit Gratin
Ingredients:
- 2 amaretti cookies
- 3 lemon, zest of
- 2 caster sugar
- 8 vanilla essence
- 1 mint leaf
- 2
- 1/2
Instructions:
1. Clean the fruits, remove the stone of the peaches and chop in cubes.
2. Put all the fruit in an oven-proof dish.
3. Top with the crumbled macaroons.
4. Mix the orange juice with the lemon zest and sprinkle over the fruit and cookies and leave for about half an hour.
5. Preheat oven to 375°F.
6. Whisk the egg whites in a very clean bowl, when stiff add the sugar gradually with the vanilla essence, whisk untill glossy.
7. Spread the egg whites on top of the fruit and cookie mixture, try to pattern it a bit.
8. Bake for approx 10 minutes (keep an eye on it) until colored to your liking.
9. Serve garnished with mint and a scoop of ice cream (optional).
Title: Avocado Salad in Ginger and Orange Sauce
Ingredients:
- 2 avocados
- 3 bananas
- 12 strawberries
- 1 orange, juice of
- 2 water
- 3 3/4 demerara sugar
- 1 cloves
- 2
Instructions:
1. Ginger Syrup:Place the ginger, water, sugar and cloves in a saucepan and bring to the boil.
2. Reduce the heat and simmer for about 1 hour, until well reduced and syrupy.
3. Remove ginger and discard.
4. Leave to cool, store in a covered container in fridge.
5. Peel the avocado, cut ino cubes and place in a bowl with the bananas and strawberries.
6. Pour the orange juice over the ginger syrup and mix gently, using a metal spoon.
7. Chill salad in the fridge for about 30 minutes.
Title: Cranberry-Pumpkin Bread Pudding
Ingredients:
- 4 milk
- 1 granulated sugar
- 8 eggs
- 1/4 vanilla extract
- 1 ground cinnamon
- 1 ground cloves
- 1 ground nutmeg
- 1 pumpkin pie filling
- 1 fresh cranberries
- 1
Instructions:
1. Cook's Note: Day-old biscuits or croissants are best for this recipe.
2. You will need enough to fill a 9 by 13-inch baking dish.
3. Preheat oven to 350 degrees.
4. In a mixing bowl, blend all ingredients, except for bread and cranberries.
5. Fill a 9 by 13-inch baking dish with bread cubes.
6. Sprinkle cranberries over bread cubes.
7. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
8. Bake for about 1 hour, or until pudding is set.
9. Serve warm.
Title: Chocolate Mousse Pie from Trader Joe's
Ingredients:
- 28 butter
- 1/4 light coconut milk
- 12
- 14
Instructions:
1. preheat oven to 350.
2. combine melted butter and cookie crumbs, press into a pie pan.
3. bake 5 minutes and cool completely.
4. melt chocolate over a double boiler.
5. combine chocolate and coconut milk in a blender, blend until totally smooth and combined.
6. pour into crust and refrigerate at least 4 hours or overnight.
7. ** you might want to heat the coconut milk first so it mixes smoothly with the warm chocolate.
Title: Chocolate Covered Cheese Treats: a Russian Delight
Ingredients:
- 12 farmer cheese
- 4 cream cheese
- 7 sugar
- 2 lemons, zest of
- 2 fresh lemon juice
- 1 1/2 bittersweet chocolate
- 1 vegetable shortening
- 12
- 3
Instructions:
1. In a food processor, combine the cheeses, sugar, and egg yolks, and process until completely smooth.
2. Transfer to a bowl and stir in the lemon zest, lemon extract and lemon juice.
3. Wrap the mixture in a double thickness of damp cheesecloth and place in a colander set over a bowl. Fold the ends ofthe cheesecloth over the top; Place a small plate on the cheesecloth and put a 2 pound weight (like a can) on the plate.
4. Refrigerate overnight.
5. Unwrap the cheese mixture and roll into 1- 1/2" balls.
6. Place the balls on a plate, and freeze to firm up, about 30 minutes.
7. Meanwhile, melt the chocolate and shortening in a heavy saucepan over low heat, stirring constantly. Allow the chocolate to cool to lukewarm.
8. Remove the cheeseballs fromthe freezer.
9. Insert a toothpick into the center of one ball and dip it into the chocolate, coating completely, and allowing the excess to drip back into the pan.
10. Place on a wax paper-covered plate, and remove the toothpick; dab a small amount of chocolate over the toothpick hole.
11. Repeat with the rest of the cheeseballs.
12. Refrigerate until the chocolate sets.
Title: Best Buttercream
Ingredients:
- 1 butter
- 2 1/2 icing sugar
- 2 milk
- 1 vanilla extract
- 1 salt
Instructions:
1. In a stand mixer, cream the butter on medium speed until it is very light in texture - about 2 minutes.
2. Add the confectioner's sugar, vanilla and salt and mix on a low speed until the sugar and butter are blended, scraping down the bowl as needed.
3. Increase the speed to high and whip the buttercream about 5 minutes until very smooth, light and a good spreading consistency. Adjust with cream or icing sugar as needed.
4. Chill in freezer for one hour.
Title: Shmoo Torte
Ingredients:
- 3 icing sugar
- 1/3 vanilla
- 2 pecan halves
- 16 sugar
- 1 1/2 flour
- 1 pecans
- 2 butter
- 2 brown sugar
- 1
- 1/4
- 1
Instructions:
1. For cake: In bowl, sift ¾ cup of the sugar with the flour; in large bowl, beat egg whites until soft peaks form; beat in almond extract and remaining sugar, 2 tblsps at a time, until stiff and glossy peaks form; sift flour mixture over top, ¼ at a time, gently folding in after each addition; fold in chopped pecans; scrape into ungreased 10-inch (4L) tube pan; run spatula through batter to eliminate any large air pockets; smooth top.
2. Bake in centre of preheated 350F (180C) oven until top springs back when lightly touched, 45-60 minutes; invert pan; let stand on legs attached to pan, or set on bottle or funnel, until cooled completely.
3. For caramel sauce: In saucepan, bring butter and half of cream to boil; add sugar and remaining cream; return to boil; reduce heat and simmer for 5 minutes; remove from heat; set aside to cool to room temperature.
4. Remove cake from pan; cut into 3 layers; in large bowl, whip cream, icing sugar and vanilla; place bottom cake layer, cut side up, on flat cake plate; using piping bag fitted with star tip, fill hole of cake with whipped cream mixture; pipe border on top around edge; pour ¼ cup (50mL) of the caramel sauce inside border; repeat layers once; top with remaining cake layer, cut side down.
5. Spread 3 cups (750mL) of the cream mixture over top and side; pipe rosette in centre; pipe border around edge; spread thin layer of caramel sauce inside border; garnish with pecan halves.
Title: Roll-Out Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 egg
- 1 1/2 vanilla
- 1/2 flour
- 2 3/4 baking powder
- 2 salt
- 1
Instructions:
1. Preheat oven to 400.
2. In mixer bowl, cream butter with sugar until light & fluffy.
3. Beat in egg & extracts.
4. In a separate bowl, mix flour, baking powder, & salt.
5. Add flour mixture to butter mixture 1 cup at a time, mixing after each addition.
6. Do not chill dough.
7. Divide dough into two balls.
8. On a floured surface, roll each ball into a 12-inch circle about 1/8-inch thick.
9. I actually roll the dough a little thicker than 1/8-inch, but we like thicker cookies.
10. Dip cookie cutter in flour before cutting cookies.
11. Bake on ungreased sheet 6-7 minutes, or until lightly browned.
Title: Dark Chocolate and Pumpkin Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 baking soda
- 1 iodized salt
- 1/4 baking powder
- 2 eggs
- 3 vanilla extract
- 1 granulated sugar
- 1 1/2 canola oil
- 1 pumpkin puree
- 1 powdered sugar
- 3 butter
- 5 vanilla
- 1 milk
- 5
Instructions:
1. Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners and set aside.
2. Sift together flour, cocoa powder, baking soda, salt and baking powder.
3. In another bowl whisk together eggs, vanilla, sugar and oil.
4. Slowly whisk dry ingredients into into sugar mixture. Fold in pureed pumpkin.
5. Fill cupcake liners 2/3 full with batter. Bake for 10-12 minutes or until toothpick inserted comes out clean. Allow to cool in cupcake tin for 5 minutes.
6. Remove from cupcake tin and place on cooling rack to cool completely.
7. For the frosting:
8. Beat together powdered sugar and butter until fluffy. Add in vanilla and milk. Beat together until stiff and spreadable.
9. Separate into different bowls and add a few drops of different colored food coloring.
10. Spread frosting on cupcakes or use a piping bag.
Title: Amaretti-Stuffed Peaches With Marsala
Ingredients:
- 6 amaretti cookies
- 2 crystallized ginger
- 2 sweet marsala wine
- 1/4 butter
- 1/3 heavy cream
- 1/2 vanilla ice cream
- 2
Instructions:
1. Lightly grease an ovenproof dish, and preheat oven to 350°F.
2. Halve peaches and remove stones.
3. Scoop out a little of the flesh from each half, chop, then place in a bowl.
4. Add the chopped amaretti cookies, crystallized ginger, sugar, almonds and 1-2 teaspoons marsala.
5. Stitr with a spoon to form a slightly sticky mixture.
6. Fill the peach cavities with the amaretti mixture, forming a mound with each.
7. Top each half with a small piece of butter, then place the peaches into the greased dish.
8. Pour the remaining marsala around the peaches.
9. Cover loosely with foil, and bake in the oven for 20 to 25 minutes, basting from time to time with the marsala.
10. Check if peaches are tender, and cook a little longer if necessary.
11. Peaches can be served warm or at room temperature with the pan juices spooned over, accompanied with a dollop of cream and a scoop of ice cream if desired.
Title: Panini With Chocolate and Brie
Ingredients:
- 12 extra virgin olive oil
- 1/3 basil leaves
- 12
- 1/3
Instructions:
1. Preheat the panini grill.
2. Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes.
3. Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil.
4. Top with another slice of bread.
5. Continue with the remaining sandwiches.
6. Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.
7. Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.
Title: Linzertorte
Ingredients:
- 18 1/4 vanilla instant pudding mix
- 3 1/2 buttermilk
- 1 1/4 ground cinnamon
- 1/2 eggs
- 2 1/4 orange zest
- 4
- 1
- 12
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease and flour 2 9 inch cake pans.
3. In a large bowl, using an electric mixer, beat cake mix, pudding mix, buttermilk, vegetable oil, cinnamon and eggs until moistened.
4. Gradually increase speed to medium and for for 2 minutes.
5. Fold in 3/4 cup ground almonds.
6. Divide batter between prepared pans.
7. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
8. Cool in pans on wire rack for 10 minutes.
9. Remove from pans and cool completely on racks.
10. In a small bowl mix raspberry preserves and orange peel.
11. Place 1 cake layer on serving plate.
12. Spread with 1/2 of the preserve mixture.
13. Top with second cake layer.
14. Spread with remaining preserve mixture and sprinkle with almonds.
15. Spread whipped cream around border of cake.
16. To prepare almonds: Grind almonds.
17. Toast in a 350 degree oven for 5-8 minutes, stir frequently.
Title: Klaychah (Date Cookies)
Ingredients:
- 1 dried dates
- 1/2 butter
- 1/4 water
- 1/2 ground cardamom
- 1/4 ground cloves
- 2 all-purpose flour
- 1/3 granulated sugar
- 1 baking powder
- 1/2 salt
- 1/2 shortening
- 1/4 milk
Instructions:
1. In saucepan, combine dates, butter, water, cardamom and cloves.
2. Cook over low heat, stirring occasionally, 15 minutes or until dates become a paste.
3. Let stand at room temperature 1 hour.
4. Meanwhile, in mixing bowl, combine flour, sugar, baking powder and salt. Make a well; add shortening and milk. Knead into dough, adding more flour or milk if necessary.
5. Divide dough into 4 parts then roll, one at a time, to about 1/4-inch thickness.
6. Divide date paste into 4 parts and roll each out, between sheets of wax paper, to match dough size.
7. Remove wax paper; place date layer on dough. (If date paste is too soft, gently spread each portion on dough with knife.)
8. Roll into cylinder, jellyroll style.
9. Slice rolls into 1-inch pieces and place on greased baking sheet.
10. Bake in preheated 325F oven 35 minutes or until cookies begin to turn golden brown.
11. Let cool.
Title: Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 butter
- 1 sugar
- 1 light brown sugar
- 3 flour
- 3 eggs
- 1 baking powder
- 1 vanilla
- 2 baking soda
- 3/4 salt
Instructions:
1. Preheat your over to 375.
2. Mix peanut butter and butter together in a large bowl ( I use a wooden spoon) till butters are creamy and look light brown.
3. Add in both sugars and mix well.
4. Add in vanilla, eggs (already mixed in another bowl), baking soda, baking powder, and salt. Then mix together with other ingredients till creamy again.
5. Last add in the flour slowly. I mix the flour in one cup at a time so it is well mixed.
6. On an ungreased non-stick cookie sheet, drop 1 inch rounded balls. Do not flatten or decide to not roll the balls. It changes the cookies.
7. Bake for 6 mins if you want soft cookies and 8-9 mins for firmer cookies.