lumicero/recipes-ing2inst huggingface dataset:
Title: GLUTEN FREE 5 INGREDIENT CHOCOLATE COCONUT PIE
Ingredients:
- 4 unsalted butter
- 6 sweetened coconut
- 1 heavy cream
- 4 bittersweet chocolate
- 4
Instructions:
1. Directions:
2. Make the crust: Preheat the oven to 350ºF. In a food processor, process butter and one-third of the coconut until it forms a ball, 1-2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.
3. Place a 8-inch pie pan on a baking sheet. Press coconut mixture into bottom and up the sides of the pan to form a crust, leaving the top edges loose and fluffy. Place a foil ring over edge to prevent from burning. Bake until center begins to brown, 10-15 minutes; remove foil and bake until edges are browned, 4-5 minutes more. Keep an eye on it because the coconut burns quickly! Remove and let it cool.
4. Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let it sit 5 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day. Garnish with toasted almonds and shaved unsweetened coconut.
Title: Tasty Apple - Cinnamon Cake
Ingredients:
- 225 butter
- 200 sugar
- 4 eggs
- 450 flour
- 1 baking powder
- 2 cinnamon
- 600 apples
Instructions:
1. Mix butter,sugar and eggs together until nice and creamy.
2. Sift in the flour,cinnamon and baking powder.
3. Then add the apples (peeled and cut into preferred size (I usually keep them pretty small).
4. The mixture is probably very thick at the moment, but DON'T be tempted to add milk, the cake will fall apart! Place mixture in a greased tin.
5. Bake for 55-65 minutes until GOLDEN!
Title: Pear, Apple and Cranberry Crisp (Barefoot Contessa) Ina Garten
Ingredients:
- 2 bosc pears
- 2 apples
- 3/4 dried cranberries
- 1 orange zest
- 1 lemon zest
- 2 fresh lemon juice
- 2 granulated sugar
- 1/2 all-purpose flour
- 1/4 ground cinnamon
- 1 ground nutmeg
- 1/2 all-purpose flour
- 1 1/2 granulated sugar
- 3/4 light brown sugar
- 3/4 kosher salt
- 1/2 old-fashioned oatmeal
- 1 unsalted butter
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
3. For the topping:
4. Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
5. Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
Title: Pear-pecan Bundt Cake
Ingredients:
- 6 pears
- 2 sugar
- 1 pecans
- 3 flour
- 2 baking soda
- 1/2 salt
- 1 vanilla extract
- 1 eggs
- 2 confectioners' sugar
Instructions:
1. Grease and flour a 12 cup Bundt cake pan.
2. Place the pears, granulated sugar and pecans in a large bowl; stir well to coat.
3. Set aside for 1 hour, stirring occasionally.
4. Preheat the oven to 325°F
5. Sift the flour, baking soda and salt over the pear mixture.
6. Stir in the oil, vanilla, and eggs.
7. Pour the batter into the prepared pan, smoothing the top.
8. Bake for 1 1/4 hours, or until a wooden pick inserted in the center comes out clean.
9. Cool in the pan for 5 minutes, then turn the cake out onto a rack and let cool completely.
10. Dust top with confectioners' sugar before serving.
Title: Easy Chocolate Sandwich Cookies
Ingredients:
- 1 shortening
- 2/3 eggs
- 2 butter
- 3 powdered sugar
- 1 3/4 vanilla extract
- 1
Instructions:
1. Mix cake mix, shortening and eggs.
2. Roll into balls the size walnuts.
3. Bake at 350* for 7-8 min, on lightly greased cookie sheet.
4. Do not overbake.
5. Cool.
6. Mix butter, sugar, and vanilla until creamy.
7. Add a little cream if needed.
8. Put filling between cookies.
Title: Lemon Loaf
Ingredients:
- 125 butter
- 1 1/2 sugar
- 1 1/2 self-rising flour
- 1/2 milk
- 2 eggs
- 2 lemons
Instructions:
1. Cream butter, 1 cup of sugar and rind of 2 lemons. Add eggs one at a time. Add half the flour and half the milk and stir to combine. Repeat with remaining flour and milk
2. Spoon into loaf pan and bake for 45-50min at 180 degrees. Combine remaining sugar and juice of lemons, heat for 20sec in microwave and stir to dissolve sugar. Pour over hot loaf whilst stll in pan. Allow to cool in pan.
Title: Pistachio Pound Cakes With Drippy Icing
Ingredients:
- 3 all-purpose flour
- 1 1/4 unsalted butter
- 3/4 cream cheese
- 1 pistachios
- 3 sugar
- 6 eggs
- 2 pure vanilla extract
- 1 coarse salt
- 3/4 pistachios
- 1 confectioners' sugar
- 3 confectioners' sugar
- 3/4 heavy cream
- 1 fresh lemon juice
- 1 1/2 pistachios
Instructions:
1. CAKE:
2. Preheat oven to 325 degrees.
3. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
4. Line with parchment; spray parchment, and dust with flour, tapping out excess.
5. With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes.
6. Reduce speed to medium-low.
7. Gradually add sugar; beat until smooth.
8. Scrape down side of bowl.
9. Beat in eggs, one at a time, and vanilla.
10. Reduce speed to low.
11. Add flour and salt; beat until just combined.
12. Fold in chopped pistachios.
13. Divide batter among pans; smooth tops.
14. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes.
15. Let cool in pans 20 minutes.
16. Unmold, and remove parchment.
17. Let cool.
18. ICING:
19. Whisk all ingredients in a small bowl until smooth.
20. Pour through a sieve into another bowl.
21. Use immediately.
22. Drizzle cakes with icing, and sprinkle with pistachio slivers.
Title: Duncan Hines Almond Pound Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 water
- 1 confectioners' sugar
- 1/3
- 1 1/2
- 3/4
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine cake mix, pudding mix, eggs, water, oil and almond extract.
3. Beat at low speed with electric mixer until moistened.
4. Beat at medium speed for 2 minutes.
5. Stir in almonds with a spoon.
6. Pour into a greased and floured 10-inch Bundt pan.
7. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
8. Remove from oven and cool in pan for 25 minutes.
9. Invert onto cooling rack. Cool completely.
10. Dust with confectioners' sugar.
Title: Peppermint Bon Bon Cookies
Ingredients:
- 8 unsalted butter
- 1/2 granulated sugar
- 1 1/2 eggs
- 1/2 vanilla extract
- 6 all-purpose flour
- 3 baking powder
- 1 salt
- 1 powdered sugar
- 1 1/2 milk
- 3/4
- 1/4
- 1/2
- 2 1/2
- 1/2
Instructions:
1. Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 tablespoons sugar. Let cool 30 minutes.
2. Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.
3. Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.
4. Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.
5. Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.
Title: Fudge Bars
Ingredients:
- 1 sweetened condensed milk
- 1 butter
- 2 brown sugar
- 2 1/4 eggs
- 2 flour
- 2 salt
- 1 vanilla
- 1 coconut
- 1/2
Instructions:
1. Melt 1 cup butter.
2. Mix melted butter together with brown sugar, eggs, flour, salt, vanilla, nuts, coconut.
3. Melt chocolate chips, 2 Tbl. butter and sweetened condensed milk in double boiler until smooth.
4. Spread 1/2 of brown sugar dough into a 9x13 baking pan.
5. Spread chocolate mixture over the brown sugar dough.
6. Spread remaining brown sugar dough over chocolate and swirl slightly.
7. Bake at 350 degrees for 35-40 minutes.
Title: Overnight Salad
Ingredients:
- 2 lemons
- 1 sugar
- 1/2 flour
- 1 eggs
- 2 pineapple chunks
- 1 marshmallows
- 1 red grapes
- 2 bananas
- 4 maraschino cherries
- 1 heavy cream
- 1 sugar
- 1/4 vanilla
- 1
Instructions:
1. Drain pineapple chunks and set aside. Cut the grapes in half and take out seeds (unless seedless). Using kitchen shears or a knife, cut and quarter the marshmallows (do not use miniture marshmallows; using the large ones cut up helps to absorb the moisture and flavor). Stir these together.
2. In a double boiler, combine the juice of 2 lemons, pineapple juice, the sugar with 1 tablespoons flour stirred in and the 2 eggs. Cook slowly until thickened, stirring frequently, but not constantly. Cool slightly. Pour this mixture over the cut up ingredients and stir.
3. Cover and place in refridgerator overnight. The next day, slice bananas over the entire top. Whip the cream until thick, add 1/4 cup sugar to the cream and 1 teaspoon vanilla. Spread the whip cream over the salad and top with the marachino cherries.
Title: Orange Sponge Cake
Ingredients:
- 3 eggs
- 1 sugar
- 1 1/3 orange
- 1 flour
- 1 baking powder
- 1/4 salt
Instructions:
1. Beat egg whites until stiff, then add yolks one at a time, beating between each addition.
2. Add sugar, rind and juice.
3. Combine flour, powder and salt and fold into juice mixture.
4. Bake in a shallow pan long and slowly (at 300-325 degrees and start checking for doneness at 35 minutes)
Title: Browned Butter Frosting
Ingredients:
- 1/2 butter
- 3 1/2 powdered sugar
- 5 boiling water
- 1 1/2 vanilla
Instructions:
1. In a medium saucepan heat and stir 1/2 cup butter over medium-low heat until golden brown. (do not scorch).
2. Remove from heat.
3. Stir in powdered sugar, boiling water, and vanilla.
4. Using a wooden spoon, beat until frosting is easy to spread.
5. If necessary add a little more boiling water, 1 t. at a time until frosting is spreadable.
6. Immediately spread.
7. If frosting begins to set up, stir in a small amount of boiling water.
Title: Peanut Butter-Toffee Turtle Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 granulated sugar
- 1/2 light brown sugar
- 2/3 creamy peanut butter
- 1 egg
- 2 Bisquick baking mix
- 2/3 peanuts
- 2/3 vanilla extract
- 2/3
- 10
- 2 -3
- 1/2
- 2/3
Instructions:
1. Preheat oven to 350°. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add egg, beating until blended. Add baking mix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels.
2. Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand.
3. Bake at 350° for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute; remove cookies to wire racks.
4. Microwave caramels and 2 tablespoons cream in a glass bowl at HIGH 1 minute; stir. Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate.
Title: Chips Ahoy! Warm S'mores
Ingredients:
- 16 flaked coconut
- 2 mini marshmallows
- 2
- 16
Instructions:
1. Preheat oven to 350*. Place 8 of the cookies, flat side up, on foil-covered baking sheet. Top evenly with chocolate, coconut, and marshmallows.
2. Bake 4 minutes. Cover each with second cookie, flat side down, to make sandwich. Continue baking 2 to 4 minutes or until cookies are warmed and chocolate and marshmallows are melted.
3. Serve warm, or cover and refrigerate 5 to 10 minutes or until filling is set.
Title: "bird Seed" Chocolate Chip Cookies
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1 brown sugar
- 1/4 maple syrup
- 2 eggs
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 2 salt
- 1 canola oil
- 2/3 old fashioned oats
- 1 1/2 flax seed
- 1/2 walnuts
- 1/2 pecans
- 1 white chocolate chips
- 2
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350’.
2. Line 2 baking sheets with parchment paper; set aside.
3. In an extra large bowl mix all of the cereals, flax seed, nuts and chocolate chips; set aside.
4. In a large bowl, beat butter, sugars, and maple syrup at medium high speed with an electric mixer until light and fluffy.
5. Add eggs and vanilla, beating until combined.
6. In a medium bowl, combine flours, baking soda, and salt; sift once.
7. Add flour mixture, alternately with oil, 1 cup at a time, beginning and ending with flour mixture; beat at low speed, until smooth, after each addition.
8. Fold cookie batter into the bowl of cereal, seeds, nuts, and chocolate chips. Mix well.
9. Drop dough, by rounded tablespoon onto prepared baking sheets; gently pressing with hands.
10. Bake for 10 – 12 minutes, or until edges are lightly browned.
11. Let cool for 2 minutes on baking sheets.
12. Remove to wire racks to cool completely.
Title: Applesauce Sour Cream Pound Cake
Ingredients:
- 1 butter
- 2 1/2 sugar
- 5 eggs
- 1 vanilla
- 1 unsweetened applesauce
- 1 sour cream
- 4 1/2 flour
- 1/2 salt
- 1/2 cinnamon
- 1 baking powder
- 1 baking soda
- 1 golden raisin
- 1
Instructions:
1. Set oven to 350 degrees.
2. set oven rack to second-lowest position.
3. Generously grease a 10-inch tube pan or angel food cake pan (I use my Pan Release recipe#78579 for greasing).
4. In a large bowl using an electric mixer cream butter and sugar until well blended.
5. Add in eggs and vanilla; beat until well blended (there should be no sugar granules remaining in the creamed mixture).
6. Add in applesauce and sour cream; beat until blended.
7. In a small bowl mix the flour with salt, cinnamon, baking powder and baking soda; add to the creamed mixture and mix until blended (about 1 minute).
8. Fold in chopped raisins and nuts (or mini chocolate chips if using).
9. Spoon the batter into prepared baking pan.
10. Place the pan on a baking sheet lined with wax paper.
11. Bake for about 65-80 minutes, or until cake tests don.
12. Cool completely then dust with confectioners sugar or glaze.
Title: Just Plain Good Oatmeal-Raisin Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1 vanilla extract
- 1 all-purpose flour
- 3/4 baking soda
- 1/4 salt
- 1 1/2 rolled oats
- 1/2 raisins
Instructions:
1. Preheat oven to 350°F and grease cookie sheets.
2. Cream butter and sugars til creamy and light, about 2 minutes.
3. Add egg and vanilla and mix into creamed butter and sugar.
4. Stir in flour, baking soda, salt, if using, and stir to combine, mixing well.
5. Stir in rolled oats til combined, then fold in raisins.
6. Drop on baking sheet by tablespoonfuls, and flatten just a smidge.
7. Bake for about 12 minutes, or til edges are very lightly browned and centers are still somewhat soft.
Title: Polish Rum Balls
Ingredients:
- 1 1/2 all-purpose flour
- 1 pecans
- 10 unsalted butter
- 1/2 confectioners' sugar
- 2 rum
- 1/2 vanilla
- confectioners' sugar
Instructions:
1. Combine flour, pecans, butter, sugar, rum and vanilla in bowl.
2. With floured hands, roll rounded teaspoons of dough into 3/4-inch balls.
3. Place on ungreased baking sheets.
4. Refrigerate 1 hour.
5. Bake in 350 degree preheated oven 12 to 15 minutes, until golden brown.
6. Remove to rack to cool.
7. Store at room temperature or freeze.
8. Dust with sugar before serving.
Title: Almond Triangles (Trigona)
Ingredients:
- 3 sugar
- 2 water
- 1 rose water
- 3 vanilla extract
- 1 lemon juice
- 1 phyllo pastry
- 1 1/2 unsalted butter
- confectioners' sugar
Instructions:
1. Preheat oven to 350°.
2. Combine almonds, sugar, water, rose water OR vanilla extract, and lemon juice in saucepan.
3. Cook over low heat, stirring constantly, until mixture becomes thick and pasty.
4. Cut phyllo sheets into thirds.
5. Cover two-thirds with PLASTIC WRAP so it doesn’t dry out.
6. Lay strip in vertical position, brush with some melted butter, at bottom of strip add 1 teaspoon filling, bring the left side over so that you have a triangle, but keeping on going by bringing the right bottom tip up, keep going up repeating the triangles.
7. Brush triangles with butter and place on an UNGREASED baking sheet, seam side down.
8. Bake for 30 minutes, or until golden not brown or they are over baked.
9. Remove from sheet to cool.
10. When slightly cool, sprinkle with confectioners' sugar.
11. NOTE: Triangles can be frozen, unbaked. When ready to use, place unthawed in a preheated 350° oven. Bake for 45 minutes, or until golden.
Title: Crock Pot Bananas Foster
Ingredients:
- 1/2 margarine
- 1/4 butter
- 6 brown sugar
- 1/4 bananas
- rum
- vanilla ice cream
Instructions:
1. Melt margarine in slow cooker by turning cooker on Low.
2. It will take about 10 minutes.
3. Mix in brown sugar when margarine or butter is melted.
4. Gently stir in fresh bananas and rum.
5. Cook on Low for 1 hour.
6. Spoon banana mixture over vanilla ice cream and serve.
Title: Chocolate Chip Bread Pudding
Ingredients:
- 1 half-and-half
- 3/4 eggs
- 2 sugar
- 4 vanilla extract
- 1/2 vanilla ice cream
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Coat 8 inch square baking pan with cooking spray.
3. Diagonally cut bread slices in half to make triangles.
4. Arrange 1/3 of the bread in bottom of pan slightly overlapping.
5. Sprinkle with 1/4 cups semi sweet morsels.
6. Repeat layers with remaining bread and semi sweet morsels, ending with semi sweet morsels.
7. Whisk half and half with eggs, sugar and vanilla extract.
8. Evenly pour over bread.
9. cover with aluminun foil.
10. Let sit for 10 minutes.
11. Bake for 30 minutes.
12. Remove foil.
13. Bake for 25 minutes or golden brown.
14. Let stand 15 minutes before cutting.
15. Serve with vanilla ice cream.
Title: Classic Butter Cookies
Ingredients:
- 3 1/2 unbleached flour
- 1/2 salt
- 2 unsalted butter
- 1 1/2 confectioners' sugar
- 2 pure vanilla extract
- 1 egg
Instructions:
1. Preheat over to 350.
2. Put the flour and salt into a small mixing bowl and whisk to combine, reserve.
3. In a large mixing bowl, combine the butter and sugar. Using a mixer, mix until light and creamy. Add the vanilla and egg; mix until combined. Add the reserved dry ingredients and mix on low until just combined.
4. Press cookie dough out onto an ungreased/unlined baking pan about 2 inches apart.
5. Bake in preheated oven for 10 to 12 minutes, or until lightly golden around the edges.
6. Cool cookies before removing from the pan.
Title: Austrian Walnut Torte With Coffee Whipped Cream
Ingredients:
- 8 eggs
- 3/4 sugar
- 2 sugar
- 1 1/2 walnuts
- 2 brewed coffee
- 1 1/2 rum
- 1 1/2 heavy cream
- 1 instant espresso
- 1 confectioners' sugar
- 1/2 confectioners' sugar
- 1 butter
- 12 flour
- walnut halves
Instructions:
1. Butter 3 Nine inch round cake pan and line the bottom of each one with a round of buttered parchment paper.
2. Dust the pans with flour and shake out any excess.
3. Preheat oven to 350°F.
4. In a bowl with an electric mixer, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is doubled in volume and forms a ribbon when the beaters are lifted (about 5 minutes).
5. In a food processor or blender, pulse the walnuts with the remaining 2 tablespoons of sugar until ground fine.
6. Add the walnuts, the bread crumbs, the coffee and the rum to the yolks and fold gently.
7. In another bowl, with clean beaters, beat the egg white just to stiff peaks.
8. Gently and gradually fold the whites into the yolk mixture.
9. Divide the batter among the three cake pans, spreading it evenly and giving each cake pan a good thump against the counter to make sure there are no air bubbles.
10. Bake the layers 20 to 25 minutes, or until the sides pull away from the pans and the tops spring back when pressed gently.
11. Cool in pans on racks for ten minutes.
12. Run a sharp knife round the sides of the layers and carefully invert the layers onto the racks.
13. Remove and discard parchment paper and allow layers to cool completely.
14. Make the Coffee Whipped Cream:
15. In a large, chilled bowl, stir together 3 tablespoons of the cold heavy cream and the instant coffee until coffee is dissolved.
16. Add remaining cream and confectioner's sugar and beat until cream forms stiff peaks.
17. This will provide enough whipped cream to fill the two layers and to garnish the top.
18. You can place the cream for the top in a pastry bag and decorate the top with rosettes.
19. Garnish with the toasted walnut halves.
Title: Chocolate-Strawberry Panini
Ingredients:
- 1/4 fresh strawberries
- 12
- 6
Instructions:
1. Heat a panini grill to medium according to the manufacturer's instructions.
2. Spread the chocolate-hazelnut spread over 1 side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down.
3. Spray panini grill with nonstick spray and grill each panino until the pound cake is crisp and golden and the fillings are warm, about 2 minutes. Cut each panini in half and serve.
Title: Medz Mama's Orange Cake
Ingredients:
- 6 eggs
- 2 sugar
- 2 orange zest
- 1/4 baking powder
- 2 vanilla
- 1/2 flour
- 1
- 3
Instructions:
1. Beat eggs then add other ingredients.
2. Coat bundt pan with Baker's Joy and let cool before removing.
3. Bake for 50 minutes at 350 degrees.
Title: Brownie Lollipops
Ingredients:
- 1 unbleached all-purpose flour
- 1/2 cocoa powder
- 1 baking powder
- 1 salt
- 1/4 unsalted butter
- 1 sugar
- 1 vanilla extract
- 2 eggs
- 1/2 icing sugar
- 40
Instructions:
1. With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. In a bowl, combine the flour, baking powder, cocoa and salt. Set aside.
3. In another bowl, cream the butter, sugar and vanilla using an electric mixer. Add the eggs one at a time and beat until smooth. On low speed, mix in the dry ingredients. Cover and refrigerate for at least 4 hours or place in the freezer for 1 hour.
4. Spread the icing sugar on a plate. Set aside. Using your hands, shape 15 ml (1 tablespoon) of the dough into a ball and coat with icing sugar, shaking to remove any excess sugar. Place on the baking sheet. Repeat for the remaining dough. Bake for 10 to 12 minutes.
5. Immediately after taking the baking sheet out of the oven, spear each ball with a lollipop stick. Transfer to a rack and let cook completely.
Title: Toffee Bit Skookie
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 3/4 granulated sugar
- 3/4 light brown sugar
- 1 vanilla extract
- 2 eggs
- 1 1/2 ice cream
- chocolate bar
Instructions:
1. Preheat oven to 350 degrees. Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a separate large bowl untill fluffy. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits.
2. Spray non-stick coating on the skillet. Measure out 1/2 cup of the cookie dough and place in the middle of the skillet then spread evenly on the skillet until the mix nearly touches the edges. Place skillets in the oven and bake at for 10-12 minutes then remove skillets from the oven and let cool for a couple minutes. Serve with ice cream and your favorite toppings.
3. NOTE: Use 1/2 cup of the dough mixture for an 7" - 8" skillet or 3/4 cup dough for a 10" skillet. Refrigerate or freeze leftover dough.
Title: Microwave Rice Pudding
Ingredients:
- 1/2 milk
- 1/4 raisins
- 1 egg
- 1/4 cinnamon
- 1/2 Minute Rice
Instructions:
1. Spray a cereal bowl with non-stick cooking spray.
2. Mix together milk and egg.
3. Add rice, rasins and cinnamon and stir together.
4. Microwave on high for 3 min (if you don't have turntable in your microwave cook on high for 2 min, rotate the bowl and cook another min on high).