lumicero/recipes-ing2inst huggingface dataset:
Title: Honey-Kissed Chocolate Drops
Ingredients:
- 1 honey
- 6 unsalted butter
- 2 all-purpose flour
- 1 baking soda
- 1/2
- 4
- 50
Instructions:
1. Preheat oven to 350°.
2. Line cookie sheets with parchment paper or coat with nonstick spray.
3. In a medium bowl, cream Honey and Butter until light and fluffy (about 2 minutes).
4. In another bowl, combine Flour, Cocoa and Baking Soda.
5. Beat dry ingredients into honey-butter mixture (batter will be very stiff and sticky).
6. Place Non-Pariels or Jimmys in another bowl. Scoop dough and shape into 1-inch balls, then gently roll in candies to coat.
7. Place balls on prepared cookie sheet and gently press one Chocolate Kiss into center of each cookie (yes, Kisses will keep their shape!).
8. Bake 10 minutes or until golden brown (it's hard to see the color of the cookies; I just took mine out after 10 minutes and they were perfectly baked).
9. Remove from cookie sheet and cool on rack.
10. NOTE: My cookies have been out of the oven for a couple of hours and while the Kisses kept their shape, they are very soft to the touch; it may be because I used the 'truffle' type Kiss with a soft center, versus a solid chocolate kiss.
Title: Best Cookie Bars
Ingredients:
- 1/2 butter
- 1 flour
- 1/4 sugar
- 1 graham cracker crumbs
- 1 baking powder
- 1/2 chocolate chips
- 1/2 walnuts
- 1 sweetened condensed milk
- 1/2 butter
- 1 1/2 powdered sugar
- 1 vanilla
Instructions:
1. Mix butter, flour and sugar until crumbly.
2. Pat into a 9 x 13 pan and bake for 10 minutes at\375°.
3. Mix graham crackers (crushed), baking powder, chocolate chips, nuts and condensed milk and spread over crust.
4. Bake for 25 minutes at 325°.
5. Mix butter, powdered sugar and vanilla and frost when cool.
Title: Chocolate Peppermint Crinkle Cookies
Ingredients:
- 1/4 sugar
- 3/4 eggs
- 2 salt
- 1/2 vanilla
- 1 flour
- 1 cocoa powder
- 1/2 baking powder
- 1 chocolate chips
- 3/4 powdered sugar
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees F (176 C).
2. Fit a cookie sheet with parchment paper.
3. Crush the candy canes or peppermint candies in a ziplock bag with a rolling pin or the back of a knife, set aside.
4. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt.
5. In a stand mixer fitted with a paddle attachment, combine oil and sugar. Mix on medium for 2 minutes, then add eggs one at a time.
6. Next, add the vanilla, then add the flour mixture. Scrape down sides.
7. Add chocolate chips, then crushed candy canes.
8. Take a spoon and scoop 1 Tablespoon size pieces of dough. Roll dough into a ball, then roll ball into powdered sugar. Set on parchment paper. Continue to do this with the remainder of the dough until all is rolled.
9. Bake for 10 minutes, cool, and enjoy!
Title: Kentucky Butter Cake
Ingredients:
- 1 butter
- 2 granulated sugar
- 4 eggs
- 1 buttermilk
- 3 unsifted all-purpose flour
- 3/4 salt
- 1 baking powder
- 1/2 baking soda
- 2 vanilla
- 1/4 brown sugar
- 1/4 granulated sugar
- 2 hot water
- 1/4 butter
- 1 1/2 vanilla
Instructions:
1. To make batter: In a large beater bowl cream the butter.
2. Gradually add the sugar; creaming until light and fluffy.
3. Add the eggs all at once and beat at HIGH until thick and creamy--at least 5 minutes.
4. Add milk and blend thoroughly.
5. NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP.
6. STIR AND LET SIT FOR 5 MINUTES.
7. In a small bowl combine flour, salt, powder and soda.
8. Add to batter all at once and beat for at least 10 minutes.
9. Batter will be very thick and creamy.
10. Stir in vanilla.
11. Generously grease 10" inch bundt pan.
12. Turn batter into pan.
13. Bake at 325°F for 55-60 minutes until top springs back when touched lightly in center.
14. Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted.
15. Do not boil!
16. Remove from heat and add vanilla.
17. Let cake sit on a rack for 5 minutes after baking.
18. Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they're thick).
19. Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan.
20. Cool completely before removing from pan.
21. If desired sprinkle with icing sugar before serving.
Title: Mountain Dew Apple Dumplings
Ingredients:
- 2 tart apples
- 3 -4 sugar
- 1 1/2 butter
- 1/2 cinnamon
- 1
Instructions:
1. Spray a 13x9 baking dish or pan.
2. Peel and slice apples into 16 pieces.
3. Roll each apple slice in 1 section of crescent roll.
4. Place rolled slices in pan in two rows, put extras along side.
5. Melt butter, add sugar and cinnamon and pour over apples.
6. Pour can of Mountain Dew over all.
7. Bake at 350 degrees for 45 minutes.
8. Serve warm with vanilla ice cream.
Title: No Guilt, Fudgy Black Bean Brownie
Ingredients:
- 15 1/2 black beans
- 1/2 baking powder
- 1/2 soymilk
- 1/2 flour
- 1 Splenda sugar substitute
Instructions:
1. Directions.
2. Preheat an oven to 350 degrees and lightly spray an 8×8 metal square pan or 6-inch diameter pyrex glass with nonstick spray.
3. Toss all ingredients into a Nutri-Bullet or some other blender.
4. Spread batter in dish.
5. Bake 30-35 minutes. You’ll know it’s done when brownie is puffy and the top forms a firm crust.
6. Let cool for 20 minutes.
7. Keep any leftovers in a tupperware in your fridge to keep them fresh.
Title: Vanilla Pound Cake
Ingredients:
- 2 sugar
- 1 unsalted butter
- 4 eggs
- 4 vanilla
- 3 all-purpose flour
- 2 baking powder
- 1 milk
Instructions:
1. Heat oven to 350°F.
2. Combine sugar and melted butter in large bowl.Beat at medium speed, scraping bowl often, until creamy. Add eggs,, one at a time, beating well after each addition. Add vanilla; beat until well mixed.
3. Stir together flour and baking powder in small bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.
4. Pour batter into greased and floured 10-inch angel food cake pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Title: Lemon-Cream Fruit Parfaits
Ingredients:
- 3 lemon gelatin
- 1 boiling water
- 8 fat-free buttermilk
- 1/4 cream cheese
- 2 vanilla extract
- 1 fresh lemon juice
- 2 lemon zest
- 1/2 powdered sugar
- 2 crushed pineapple
- 1/2 banana
- 1/4 strawberry
- 1
Instructions:
1. In a mixing bowl, combine gelatin and boiling water. Stir until gelatin dissolves completely. Add ice cubes and stir until melted. Pour equal amounts into 4 parfaits glasses or wineglasses. Chill until set.
2. In a mixing bowl, combine buttermilk, cream cheese, vanilla, lemon juice, lemon zest, and powdered sugar. Using an electric mixer, blend until smooth. Spoon equal amounts over set gelatin. Top each with 2 tablespoons whipped topping, 1 tablespoon crushed pineapple, 1/4 cup banana slices, and 1/4 cut strawberries. Serve. Pour equal amounts into 4 parfaits glasses or wineglasses. Chill until set.
3. In a mixing bowl, combine buttermilk, cream cheese, vanilla, lemon juice, lemon zest, and powdered sugar. Using an electric mixer, blend until smooth. Spoon equal amounts over set gelatin. Top each with 2 tablespoons whipped topping, 1 tablespoon crushed pineapple, 1/4 cup banana slices, and 1/4 cut strawberries. Serve.
Title: Tunnel of Fudge Cake
Ingredients:
- 2 1/4 all-purpose flour
- 3/4 cocoa powder
- 1 3/4 sugar
- 1 3/4 butter
- 6 eggs
- 2 confectioners' sugar
- 2 walnuts
- 3/4 pecans
- 1/4 confectioners' sugar
- 2 -3 cocoa powder
- milk
- half-and-half
Instructions:
1. Preheat oven to 350°F Grease a 12-cup Bundt pan with butter and dust with flour.
2. Combine flour and cocoa powder and set aside. In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add confectioners’ sugar and mix thoroughly. Stir in flour mixture by hand until well blended. Gently stir in nuts. (Batter will be thick.) Spoon batter into prepared pan.
3. Bake 45 to 50 minutes or until the top is set and the edges begin to pull away from sides of pan. Cool upright in pan on wire rack for 1 1/2 hours to allow fudge to set. Invert onto serving plate to cool thoroughly.
4. To prepare glaze, combine confectioners’ sugar and cocoa. Add 2 tablespoons milk. Mix thoroughly, adding only enough milk to create a smooth but pourable glaze. Spoon glaze over top of cake, allowing some to run down sides.
Title: Light Cookies
Ingredients:
- 500 all-purpose flour
- 150 sugar
- 100 butter
- 15 eggs
- 2 milk
- 1 salt
- 2 sugar
- 1/8
- 1
- 3
Instructions:
1. Place flour in a large bowl, make well in the center and place sugar, butter, 2 eggs and one yolk.
2. Mix a little.
3. Dissolve Baker's ammonia in the milk and add, together with salt to the flour mixture.
4. Knead good onto a smooth surface.
5. Roll into rectangles (3mm thick).
6. brush with egg white, sprinkle with sugar.
7. Cut out 5-6cm squares and bake at 180 for 15 minutes.
Title: Almond Crescents
Ingredients:
- 250 butter
- 2/3 icing sugar
- 1 vanilla extract
- 1 self-raising flour
- 1
- 2 1/4
Instructions:
1. Preheat oven to 180C or 160C fan.
2. Line 2 baking trays with baking paper.
3. Using an electric mixer, beat butter, icing sugar until light.
4. Add egg yolk, vanilla beat until combined.
5. Add almond meal, flour and mix on low speed to form dough.
6. Shape tablespoon (35g) of mixture into ball and roll on table into small log and turn ends in to have a shape of small crescent.
7. Place on trays 3cm apart as they will expand in the oven.
8. Bake for 12min. You don't wont too much color on them.
9. They will harden up as they cool. So don't try to remove them from tray as they are very fragile at this point.
10. Leave them on trays for 5min. and while still warm sift over generously icing sugar.
Title: Peanut Butter Caramel Fluff Puffs
Ingredients:
- 1 marshmallow cream
- 3/4 peanut butter
- 3
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. Mix peanut butter and marshmallow together.
3. Unwrap crescent rolls and separate into triangles.
4. Place a tablespoon of peanut butter mixture in middle of cresncent triangle.
5. Roll dough into crescent shape, pinch the ends to hold in filling.
6. Place on cookie sheet, put in oven, and cook for 9-12 minute or until golden brown.
7. Cool for 5 minute and remove from cookie sheet.
8. Place on a plate in the freezer for 10 minutes.
9. Take out of freezer, top with Caramel Hardshell and return to freezer for another 5 minute.
10. Take out of freezer and serve.
Title: Catalan Cheese, Walnut and Honey Dessert
Ingredients:
- 1/2 ricotta cheese
- 1/2 walnuts
- 3/4 honey
- 1/2
Instructions:
1. Toast the walnuts and cool. You can leave the walnuts whole or chop coarsely when cool.
2. Mix the goat cheese and ricotta cheese together well with a whisk.
3. Put the cheese mixture into small ramekins and refrigerate at least 15 minutes, or you can just mound on a dessert plate.
4. Unmold the cheese. Top with 2 tbsp walnuts and drizzle each with 2 tbsp honey.
5. Serve.
Title: Whirl O'way Cookies
Ingredients:
- 1 butter
- 1 powdered sugar
- 2 vanilla
- 1 1/2 flour
- 1 oatmeal
Instructions:
1. Cream butter and sugar until fluffy.
2. Add vanilla.
3. Add flour mixing thoroughly.
4. Blend in rolled oats.
5. Dough will be stiff.
6. Shape into rolls 1 1/2 inches in diameter.
7. Roll in chocolate shot.
8. Slice 1/4 inch thick (a cheese slicer works well).
9. Place on ungreased cookie sheet.
10. Bake 325 degrees for 25-30 minutes.
Title: Cinnamon Butter Frosting With Creme Fraiche
Ingredients:
- 1 1/2 confectioners' sugar
- 1/3 creme fraiche
- 1/3 butter
- 1 vanilla
- 1 cinnamon
- 1 salt
Instructions:
1. Sift sugar and cinnamon. With a mixer, cream butter and creme fraiche together.
2. Add vanilla and salt and mix well.
3. Add the sifted sugar and cinnamon, and continue beating for about 3-5 minutes. The icing should be soft & hold its shape well.
Title: Mexican Chocolate Meringues
Ingredients:
- 5 salt
- 1 cream of tartar
- 1/4 vanilla extract
- 1 ground cinnamon
- 6 -7 strawberries
- 1/4 chocolate piece
- 4
Instructions:
1. Whisk the egg whites until they are foamy. Add salt and cream of tartar and beat until very stiff. Whisk in vanilla, then sugar, a small amount at a time, until the meringue is shiny and stiff. This should take just about 3 minutes by hand and under a minute by electric mixer.
2. Whisk in the cinnamon and grated chocolate. Spoon mounds, about 2 tablespoons, on to an ungreased nonstick baking sheet. Leave plenty of space between the mounds.
3. Place in a preheated oven at 300°. Bake for 3 hours or until set.
4. Carefully remove from the baking sheet but if the meringues are too moist and soft, return to the oven to firm up and dry out some more. Allow to cool completely.
5. Serve the meringues dusted with cinnamon and accompanied by strawberries and chocolate-flavored cream.
6. To make the flavored cream simply stir half-melted chocolate pieces into stiffly whipped cream, chill until solid.
Title: Apple Pandowdy
Ingredients:
- 1 brown sugar
- 1/4 flour
- 1/4 salt
- 1 cider vinegar
- 1 water
- 1 baking powder
- 2 salt
- 3/4 shortening
- 3 milk
- 3/4 apples
- 5 cinnamon
- 1/4 nutmeg
- 1 lemon juice
- 1 vanilla
- 1 butter
- 2 margarine
Instructions:
1. In saucepan mix sugar, 1/4 cup flour, 1/4 teaspoons salt. Stir in vinegar and water; cook over low heat until thick; set aside.
2. Preheat oven to 375°F.
3. Sift 1 cup flour, baking powder and 3/4 teaspoons salt into medium bowl. Cut in shortening with two knives until the size of peas; add milk; stir until moistened but lumpy. Arrange apples in a well greased 12x8x2-inch dish.
4. To prepared sauce add cinnamon, nutmeg, lemon juice , vanilla and butter. Pour over apples.
5. Drop dough on top of apples. Bake 40 minutes or until topping is browned. Serve warm, with cream, sour cream or whipped topping.
6. Serves 6.
Title: Chocolate Beggar’s Purse
Ingredients:
- 1 water
- 1/2 egg
- 1/4 creamy peanut butter
- 1 sugar
- 2 vanilla ice cream
- 1/2
- 2 1/2
- 1
Instructions:
1. Coat bottom and sides of 9x9-inch baking pan with nonstick cooking spray. Combine brownie mix, oil, water and eggs. Beat 50 strokes. Bake according to directions on box, 350 for 30 minutes. Cool. Cut into 8 squares.
2. On a lightly greased baking sheet, separate dough into 8 rectangles. Firmly press perforations to seal. Place one brownie in the center of each rectangle.
3. Stir peanut butter and sugar in small bowl to blend.
4. Top brownies with 1 heaping tablespoon chocolate frosting and 1 tablespoon peanut butter mixture.
5. Pull four corners of dough to center of chocolate mixture. Twist firmly to form top of purse.
6. Bake at 350 for 20-25 minutes, or until lightly golden. Let cool at least 15 minutes before serving, but serve slightly warm.
7. When serving, cut each “purse” in half, displaying the inside. Add a scoop of vanilla ice cream, and drizzle with chocolate syrup.
Title: Hannah Swensen's Hawaiian Flan
Ingredients:
- 1 sugar
- 1/2 water
- 6 eggs
- 1 sweetened condensed milk
- 1/4 sugar
- 1 1/2 salt
- 1/8 crushed pineapple
- 1 flaked coconut
- 1
- 1/4
Instructions:
1. Prepare an ungreased 8x8 inch square pan.
2. Combine one cup of sugar with water.
3. bring to a boil, stirring at first and then swishing around until becomes golden brown.
4. Pour the syrup into the pan and tip to coat the sides.
5. Set this aside as you make your custard. It is normal to hear cracking sounds as the caramel cools.
6. Beat the eggs until yellow and thick.
7. add condensed milk, remaining suagr and salt.
8. Mix in pineapple juice and beat throughly with electric hand mixer.
9. Put mixture through strainer into your baking pan.
10. Place custard pan inside a larger pan.
11. pour hot water in larger pan until up to sides of custard.
12. Bake on 350 for one hour.
13. Remove custard from pan and cool on wire rack for ten minutes.
14. Top wih crushed pineapple, coocnut and whipped cream.
Title: Shankarpale or Sweet Diamonds - Indian Cookies
Ingredients:
- 5 flour
- 1 water
- 1 sugar
- 3/4
Instructions:
1. Put the oil in a thick bottom pan.
2. Add water and sugar.
3. Stir and bring to a boil.
4. Remove from heat immediately.
5. Let it stand until it is lukewarm.
6. Fold in the flour adding a little at a time.
7. Knead well.
8. Heat oil in a deep frying pan.
9. Divide the dough into lemon sized balls and roll out with a rolling pin.
10. You should not be able to see the surface you are rolling it on through the dough.
11. Using a pizza cutter or a sharp knife cut into strips at an angle.
12. Turn the surface 90 degrees and cut diagonally to form diamonds.
13. If you don't cut at an angle you will get squares, diamonds look better.
14. Deep fry in the oil until golden brown.
15. Store in a air tight container.
Title: Pumpkin Cake Mix Dessert
Ingredients:
- 1 pumpkin puree
- 1 evaporated milk
- 1 sugar
- 3 eggs
- 1 cinnamon
- 1/2 clove
- 1/2 ginger
- 1/2 nutmeg
- 1 butter
- 1 3/4 pecans
- 1
Instructions:
1. Preheat oven to 350°F Grease sides and bottom of 13" X 9" cake pan. (I use butter, but cooking spray works well also).
2. Combine pumpkin, milk, sugar, eggs and spices in a bowl. Use a whisk or fork to combine thoroughly. Carefully pour the custard mix into the prepared pan.
3. Sprinkle the dry cake mix evenly over the top of the custard.
4. Drizzle the melted butter evenly over the top. Sprinkle on the nuts.
5. Bake at 350F for 45 - 50 minutes. Check for doneness by inserting a table knife in the center. If the knife comes out clean, it is done.
Title: Rum and Coke Cake
Ingredients:
- 3 cake flour
- 1 baking soda
- 1/2 salt
- 4 eggs
- 1 butter
- 2 brown sugar
- 1 dark rum
- 1/4 vanilla extract
- 1 white sugar
- 1/2 light corn syrup
- 1 butter
- 1 1/2 dark rum
- 1
- 12
- 1/4
Instructions:
1. Preheat oven to 325°.
2. Sift together the flour, baking soda, and salt; set aside.
3. Liberally grease and lightly flour a standard Bundt pan.
4. Beat the eggs with an electric mixer; gradually add the softened butter and the sugar and beat until creamy.
5. Beat in the Coca-Cola, rum, vanilla, and milk (note--use only fresh, bubbly Coke, not flat Coke, as called for in some recipes; the bubbles actually make a honeycomb effect in the finished cake).
6. Gradually add the flour mixture to the mixing bowl, beating constantly until you have a smooth batter.
7. Pour the cake batter into the prepared pan; bake 45-60 minutes, or until the cake tests done.
8. Let the cake cook slightly; use a knife to work around the sides and center of the cake, and then invert the cake on a serving platter.
9. The sauce: while the cake is baking, make the sauce--bring the Coca-Cola, sugar, and corn syrup to a boil in a 2-quart saucepan; continue cooking at med-high heat, stirring, until the syrup thickens.
10. Remove from the heat and immediately stir in the butter and the rum.
11. Serve the cake warm, spooning plenty of sauce over each individual serving.
12. *Can double the sauce, if you want.
Title: Trifle-In-A-Glass
Ingredients:
- 1 fresh raspberry
- 1 fresh blackberries
- 24 frozen raspberries
- 1/2 granulated sugar
- 1/2 cream sherry
- 8 light non-dairy whipped topping
- 8
- 6
Instructions:
1. Gently wash and drain fresh berries, set aside.
2. In food processor or blender, process thawed raspberries until smooth, about 10 seconds.
3. Strain, if desired, using fine sieve to remove seeds, stir in sugar, set aside.
4. Cover bottom of each dessert glass with about 1 1/2 tablespoons raspberry puree.
5. Add angel food cake cubes and fill glasses to half full.
6. Sprinkle with cream sherry.
7. Drizzle an additional 3 to 4 tablespoons raspberry puree over cake in each glass.
8. Fill the glasses with fresh berries.
9. Top with whipped topping and sprinkle with gingersnaps.
Title: Christmas Chocolate Cherry Cookies
Ingredients:
- 1 shortening
- 1 1/2 white sugar
- 2 eggs
- 1 flour
- 2 baking powder
- 1 salt
- 1/4 coconut
- 1 maraschino cherries
- 1 1/2
Instructions:
1. Cream shortening and sugar in large bowl with electric mixer until well blended.
2. Add eggs and almond extract, beating on medium speed until light and fluffy; about 2 minutes.
3. Combine flour, baking powder and salt. Add to creamed mixture gradually, beating on low speed just until blended. Fold in chips, coconut and cherries.
4. Drop dough by spoonfuls onto greased cookie sheets.
5. Bake at 350° for 12-15 minutes or until lightly browned around edges.
Title: Ice Cream Cake Crust Number 2
Ingredients:
- 1/3 butter
- 1 chocolate chips
- 2 1/2
Instructions:
1. melt the butter and chocolate chips in the microwave until melted< stirring every 20 seconds.
2. when melted stir in cereal then press into a pie plate and chill for at least 30 minutes.
Title: Mexican Wedding Cake
Ingredients:
- 2 sugar
- 2 flour
- 1 baking soda
- 1 vanilla
- 1/2 pecan pieces
- 1 margarine
- 1/2 butter
- 8 cream cheese
- 3/4 powdered sugar
- 1 vanilla
- 1/2 pecan pieces
Instructions:
1. Preheat oven to 350 degrees.
2. Combine first 5 ingredients in large bowl.
3. Add can of crushed pineapples WITH the juice and stir by hand till mixed.
4. Pour into greased 9X13 sheet pan.
5. Bake at 350 for 30 minutes.
6. For Icing, mix first 5 ingredients in a stand mixer or with hand mxer till fluffy.
7. Add in Pecan bits.
8. Ice in pan.
Title: Chocolate Mousse
Ingredients:
- 12 water
- 1 1/3 dark corn syrup
- 1/3 cream cheese
- 1/4
- 1
Instructions:
1. In a heavy saucepan, combine chocolate, 1/3 cup of cream, water and corn syrup.
2. Cook and stir until chocolate melts and mixture is smooth.
3. Cool for 20 minutes.
4. Whisk in extract and cream cheese until smooth.
5. In a small mixing bowl, beat remaining cream until stiff.
6. Fold into chocolate mixture.
7. Refrigerate at least 4 hours.
8. Make sure to cover.
Title: Christmas Biscotti
Ingredients:
- 1/2 butter
- 1 sugar
- 1 eggs
- 3 all-purpose flour
- 2 1/2 pistachios
- 1 baking powder
- 3 salt
- 1/4 dried cherries
- 3/4 cranberries
- 1/2 pistachios
- 2/3
Instructions:
1. heat oven to 325. line cookie sheet with cooking parchment paper.
2. in large bowl, beat butter and sugar with electric mixer on medium-high speed until light and fluffy.
3. add orange peel and eggs, one at a time, beating thoroughly after each addition.
4. on low speed, beat in flour, ground nuts, baking powder, and salt.
5. stir in berries and nuts.
6. divide dough in half. on 1 side of cookie sheet, shape half of dough into 10 inch log. repeat with remaining dough on same cookie sheet.
7. bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
8. cool 25 minutes; remove from cookie sheet to cutting board.
9. cut logs crosswise into 1/2 inch slices; discard ends. place slices, cut side down, on cookie sheet.
10. bake about 18 minutes longer, turning once, until biscotti are crisp and light brown.
11. immediately remove from cookie sheet to cooling rack. cool completely, about 30 minutes.
12. drizzle with melted baking chips; let stand until set before storing.
Title: Sand Cups
Ingredients:
- 2 milk
- 1 vanilla instant pudding mix
- 1
Instructions:
1. In a large bowl, combine milk and pudding mix. Beat with a whisk until well blended. Let stand 5 minutes.
2. Add whipped topping and half of the crushed cookies and fold inches.
3. Place 1 Tablespoon crushed cookies into each cup. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate before serving.
4. Suggested Decorations: small paper umbrellas, gummy worms, gummy sharks, candy stars, chopped peanuts.