lumicero/recipes-ing2inst huggingface dataset:
Title: Berry Nachos
Ingredients:
- 2 tortillas
- 4 frozen blackberrie
- 1/4 frozen raspberries
- 1/4 sugar
- 1/4
- 1
Instructions:
1. Spray both sides of tortillas with cooking spray.
2. Generously sprinkle both sides with cinnamon sugar.
3. Slice the tortillas into triangles and bake in 475 degree oven until crisp, about five minutes.
4. Reduce oven heat to 350.
5. In a saucepan, combine the berries and sugar. Cook over medium heat until warm.
6. Pile the tortilla chips together.
7. Sprinkle with chocolate, if desired.
8. Use a slotted spoon or strain most of the juice from the berries and pour over the chips.
9. Bake for five minutes or until chocolate is melted.
10. Top with whipping cream, if desired.
Title: Chocolate Fire Cake
Ingredients:
- 1 sugar
- 1/3 butter
- 1 egg
- 1 1/4 all-purpose flour
- 6 baking powder
- 1 1/2 ground cinnamon
- 1 salt
- 1/2 1% low-fat milk
- 1/4 vanilla extract
- 3/4 flour
- 2
Instructions:
1. Preheat oven to 350*.
2. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes).
3. Add egg, beating well, Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour and next 5 ingredients, stirring well with a whisk. Combine milk and vanilla.
5. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture.
6. Pour batter into a 9-inch round cake pan coated with baking spray. Bake at 350* for 35 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan 10 minutes on a wire rack; remove from pan. Cool cake completely on wire rack.
8. Place chips in a small heavy-duty zip-top plastic bag, and seal. Submerge bag in very hot water until chips melt, or microwave at HIGH 1 minute or until melted. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake.
Title: Easy Peach Cobbler
Ingredients:
- 4 butter
- 6 egg
- 1/2 sugar
- 1 flour
- 1
Instructions:
1. Line bottom of 1 1/2-2 quart casserole dish with the chopped peaches, and cover them with bread crumbs.
2. Beat the egg, add melted butter, flour and sugar, mix well and pour evenly over bread crumbs.
3. Bake in preheated 350 degree (Fahrenheit) oven 20-30 minutes or until bread topping is golden brown.
Title: Surprise Carrot Cake
Ingredients:
- 2 1/2 cake flour
- 1 1/2 sugar
- 3/4 mayonnaise
- 2 baking soda
- 2 cinnamon
- 1/2 salt
- 1/2 allspice
- 3 ginger
- 1 eggs
- 2 pineapple in juice
- 3/4 carrots
- 3 pecans
- 2 butter
- 2 1/2 - 3 cream cheese
- 1/2 powdered sugar
- 1 vanilla
- salt
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour 2 9-inch round cake pans.
3. Beat together all ingredients except carrots, pecans and frosting ingredients (of course!) on low speed until mixed.
4. Increase speed to medium and beat for another 3 minutes.
5. Stir in carrots and pecans and then pour into pans.
6. Bake for 30 to 25 minutes, until done.
7. Cool for 10 minutes and then remove from pans to cool completely on wire rack.
8. For frosting: Beat butter and cream cheese in medium bowl on medium spped until smooth.
9. Gradually beat in powdered sugar, vanilla and salt until frosting is smooth and right consistency to spread on cake.
10. Frost between layers and top, leaving sides bare.
Title: Very Chocolate Bean Brownies
Ingredients:
- 12 low fat cottage cheese
- 1/4 granulated sugar
- 1/4 vanilla extract
- 1/2 whole wheat flour
- 1 1/2 baking powder
- 1
- 3/4
- 1/2
- 1
Instructions:
1. preheat over to 350.
2. grease an 8x8 baking pan or line with parchment paper.
3. puree beans. cottage cheese, egg white and yogurt.
4. in a separate bowl combine all the dry ingrediants.
5. add wet to dry , stir in chocolate chips and spread in baking pan.
6. bake and enjoy.
Title: Seafoam Frosting
Ingredients:
- 1 1/2 brown sugar
- 1/3 cold water
- 2 light corn syrup
- 2 salt
- 1 vanilla
- 1
Instructions:
1. In top of a double boiler combine sugar, water, egg whites, corn syrup, and salt.
2. Beat on low speed with electric mixer for 30 seconds to blend.
3. Place over boiling water, beating constantly on high speed of mixer.
4. Cook for about 7 minute or until frosting forms stiff peaks. Remove from heat and add vanilla.
5. Beat 2 to 3 minutes longer or until of spreading consistency.
6. Frosts tops and sides of 2 8 or 9-in. layers or one 10-in. tube cake.
Title: Chocolate Pudding
Ingredients:
- 2 1/2 instant nonfat dry milk powder
- 5 sugar
- 3 cornstarch
- 1 salt
- 2 1/2 chocolate pudding mix
- 2/3 milk
- 2 vanilla
- 1 butter
- 1
Instructions:
1. Mix the dry milk powder, sugar, cornstarch, salt, and cocoa together until well blended.
2. It can be stored in a big airtight container or glass jar until you need it.
3. To use, stir mix before using to redistribute ingredients.
4. Measure out 2/3 cup of the pudding mix into a medium saucepan.
5. Add milk, vanilla and butter and cook over low heat, stirring constantly until mixture comes to a boil.
6. Continue cooking and stirring for another minute.
7. Remove from heat and let cool.
Title: Chocolate Crumbs
Ingredients:
- 2/3 flour
- 1 cornstarch
- 1/2 sugar
- 2/3 cocoa powder
- 1 kosher salt
- 6 butter
Instructions:
1. Heat the oven to 300 degrees F.
2. Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
3. Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
4. Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
5. Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
Title: Nutella Kisses
Ingredients:
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1/2 sugar
- 1/2 light brown sugar
- 1/2 egg
- 1 vanilla
- 1 sugar
- 24
Instructions:
1. Preheat oven to 375*.
2. In a medium bowl, combine the flour, baking soda and salt, whisk to combine.
3. In a mixing bowl, combine the Nutella, sugars and butter. Cream for about 3 minutes, then add the vanilla and egg. Blend until combined.
4. Stir in dry ingredients just until combined.
5. Shape cookie dough into walnut-sized balls, then roll into the extra sugar. Place on cookie sheet about 4 inches apart.
6. Bake for 8 minutes, pull rack out and place a kiss into the center of each cookie. Cookie will get the cracks from this. Push rack back in and bake an additional 3 minutes.
7. Remove to a wire rack to cool.
Title: Creamiest Rice Pudding Ever!
Ingredients:
- 1/2 short-grain rice
- 4 homogenized milk
- 1/3 white sugar
- 1/4 salt
- 1/3 sultana raisin
- 1 vanilla
- cinnamon
Instructions:
1. In a large, heavy saucepan, combine rice, milk, sugar and salt. Bring just to a boil, stirring often.
2. Reduce heat to very low, add raisins, cover and simmer very gently, stirring occasionally, for about 50 minutes or until rice is very tender and pudding is thickened and creamy (it will thicken more as it cools).
3. Stir in vanilla.
4. Remove from heat and let stand, uncovered until just warm, stirring occasionally (pudding may also be served cold).
5. Transfer to dessert dishes and sprinkle with cinnamon.
Title: Sinless Dark Chocolate Bourbon Torte
Ingredients:
- 1/2 butter
- 1/4 granulated sugar
- 3/4 vanilla extract
- 1 egg
- 1 nonfat milk
- 1/4 Bourbon
- 2 all-purpose flour
- 1/4 cream of tartar
- 2 powdered sugar
- 4
- 1/4
- 1/2
- 1
Instructions:
1. Preheat oven to 300°. Coat bottom and sides of an 8-inch springform pan with cooking spray.
2. Microwave chocolate morsels in a small microwave-safe bowl at MEDIUM (50% power) for 1 minute or until melted and smooth, stirring at 30-second intervals.
3. Beat butter and 1/2 cup granulated sugar at medium speed with an electric mixer until well blended (about 2 minutes). Add vanilla and egg; beat 1 minute. Add milk and, if desired, bourbon; beat 1 minute. (Mixture will look curdled.) Add melted chocolate, beating just until blended. Gradually add cocoa and flour, beating at low speed just until blended.
4. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 tablespoons at a time, beating until stiff peaks form. Fold one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.
5. Bake at 300° for 45 minutes or until set. (A wooden pick inserted in center will come out with just a few crumbs on it.) Remove torte from oven; immediately run tip of a small knife around edge of torte. Let cool on wire rack 30 minutes. (Torte will rise to top of pan while baking but will sink while it cools.) Remove sides of springform pan.
6. Spoon whipped topping into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe dollops of whipped topping around base of torte. Sprinkle torte with powdered sugar and cocoa.
7. Note: For testing purposes only, we used Hershey's Special Dark Chocolate Chips.
Title: Marbled Green Tea Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 3 eggs
- 1 granulated sugar
- 1/2 plain yogurt
- 1 vanilla extract
- 1/2 butter
- 1 -2 water
- 1
Instructions:
1. Preheat oven to 375°F.
2. Line 2 mini loaf pans or 1 standard loaf pan with parchment paper and/or coating it with non-stick spray.
3. Sift together flour, baking powder and salt.
4. In a large bowl, combine eggs and sugar and mix until well incorporated; add the flour mixture and stir to combine.
5. Add vanilla and yogurt and mix well; gradually add the melted butter and continue to blend until the cake batter is smooth.
6. In a separate bowl, mix the powdered green tea and about a teaspoon of lukewarm water into a paste; if desired, add a tablespoon of cream and continue mixing this into a paste.
7. Add about 1/4 to 1/3 of the cake batter to the green tea mixture; blend until it is a solid green color.
8. Add the green tea batter to the plain batter with a rubber spatula; make 1 or 2 large swirls with the rubber spatula, being careful not to over-do it.
9. Pour the batter into the prepared pan (s), and bake for about 40 minutes; cake will be done when it is slightly springy in the middle.
10. Note: The cake is best if you let it rest 1-2 days in the fridge; wrap tightly with saran wrap and aluminum foil and let the flavors develop.
Title: Bailey's Brownies
Ingredients:
- 1 Baileys Irish Cream
- 1/4 eggs
- 1/2 butter
- 2 powdered sugar
- 1/2 vanilla extract
- 2 Baileys Irish Cream
- 1/2 milk
- 2
- 2 -3
Instructions:
1. Heat oven to 350 degrees. Grease bottom only of a 12/9 inch pan.
2. BROWNIES: In a large bowl combine brownie mix, 1/4 cup of Bailey's, oil and eggs. Beat 50 strokes with spoon. Spread into greased pan.
3. Bake at 350 degrees for 28 to 30 minutes or until set. Do not over bake. Cool one hour or until completely cooled.
4. FROSTING: In a small bowl beat 1/2 cup butter until light and fluffy. Beat in powdered sugar, vanilla, 2 tablespoons Bailey's, and milk, adding enough milk for desired spreading consistency. Spread over cooled brownies.
Title: Vacherins With Lemon Curd and Strawberries
Ingredients:
- 2 confectioners' sugar
- 1/2 sugar
- 2 cream of tartar
- 1 salt
- 1 vanilla
- 1 eggs
- 4 sugar
- 1 lemons
- 4 butter
- 4 salt
- 1 strawberry
- 1 fresh mint leaves
Instructions:
1. Meringues: Preheat oven to 200 degrees. Line a ookie sheet with parchment paper.
2. Place 2 egg whites, confectioners' sugar, 2 tablespoons sugar, cream of tartar and a pinch of salt in bowl of electric mixer. Using whisk attachment, whip until egg whites hold stiff peaks and are glossy (this may take as long as 10 or 15 minutes). Add vanilla and beat just until incorporated.
3. Fill a pastry bag that has a small (1/4 inch), plain tip. Pipe a small amount of meringue under each corner of parchment to keep it secure during baking.
4. Pipe a quarter-sized base of meringue onto the parchment. Next pipe a ring of meringue around the base and spiral upward to make a "nest" three rows high. Continue piping rows with remaining meringue.
5. Bake in the oven for several hours until meringue is dry and crisp on the outside but slightly chewy on the inside (usually at least 3 hours). Let cool.
6. Lemon Curd: Place 4 eggs, 1 cup sugar and lemon zest and juice in large mixing bowl or double boiler. Whisk constantly and vigorously over pot of simmering water on low heat until mixture is no longer foaming and very thick.
7. Remove from heat. Add butter, whisking in until melted; season with salt. Strain curd, cool to room temperature and refrigerate until ready for use.
8. To serve: Fill each meringue with a small dollop of lemon curd- too much will cause the curd to drip over the sides once the strawberry is added.
9. Top each filled meringue with one halved strawberry. Garnish each with a mint leaf or tip, if desired.
Title: Criss Cross Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 1/4 flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Cream together butter, peanut butter, sugar, brown sugar and eggs.
2. Sift in dry ingredients and combine well.
3. Roll in to balls and place on a cookie sheet.
4. Flatten balls with a fork, creating the criss cross pattern.
5. Bake 12 minutes.
Title: Carrot & Pineapple Cake
Ingredients:
- 2 granulated sugar
- 1 1/3 extra-large eggs
- 3 pure vanilla extract
- 1 all-purpose flour
- 2 1/2 all-purpose flour
- 1 ground cinnamon
- 2 baking soda
- 2 kosher salt
- 1 1/2 raisins
- 1 walnuts
- 1 carrot
- 1 fresh pineapple
- 1/2 cream cheese
- 3/4 unsalted butter
- 1/2 pure vanilla extract
- 1 confectioners' sugar
- 1 fresh pineapple
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
3. For the cake:
4. Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
6. Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
7. For the frosting:
8. Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
9. Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
Title: Almond Cookie Bites
Ingredients:
- 1 all-purpose flour
- 1/2 ground allspice
- 1/4 ground cinnamon
- 1/4 salt
- 1/8 unsalted butter
- 1/2 powdered sugar
- 1/4 granulated sugar
- 2
- 36
Instructions:
1. Preheat oven to 350°F.
2. In medium bowl combine flour, chopped almonds, allspice, cinnamon and salt; set aside.
3. In large bowl cream butter and powdered sugar using electric mixer. Add almond extract. Stir in flour mixture; mix until just combined.
4. Shape level tablespoons of cookie dough to form balls. Place on baking sheet, spacing 1 inch apart. Gently press 1 whole almond into center of each ball.
5. Sprinkle granulated sugar over cookies. Bake 16 to 18 minutes. Remove from oven; cool cookies 3 minutes on baking sheet. Transfer cookies to cooling rack; cool completely.
Title: Peach Streusel Picnic Cake
Ingredients:
- 3/4 pecans
- 1/2 rolled oats
- 1/2 brown sugar
- 1/4 butter
- 3 -4 lemon juice
- 1 butter
- 1 granulated sugar
- 1 eggs
- 3 lemon rind
- 1 all-purpose flour
- 1 1/3 baking powder
- 1 1/2 salt
- 1/4 mace
- 1/4 milk
- 1/4
Instructions:
1. Combine the nuts, rolled oats, brown sugar and melted butter; set aside.
2. Toss the sliced peaches with the lemon juice; set aside.
3. In a bowl, beat the butter.
4. Gradually beat in the sugar until light and fluffy.
5. Beat in the eggs, one at a time.
6. Stir in the lemon rind.
7. Combine the flour, baking powder, salt and mace.
8. Stir into the batter alternately with the milk, making two additions of each. The batter will be stiff.
9. Spread in a greased and floured 9" x 13" cake pan.
10. Arrange the peaches in neat rows over the batter, then sprinkle evenly with the nut mixture.
11. Bake in a 375 degree F oven for 35 to 40 minutes or until a cake tester inserted in the middle comes out clean.
12. Let cool in the pan on a rack.
Title: Honeycomb Cake
Ingredients:
- 210 sugar
- 240 water
- 80 butter
- 6 eggs
- 160 all-purpose flour
- 180 baking soda
- 2 1/2
Instructions:
1. Caramelize sugar over low heat in a saucepan until its golden brown, Stir at all times.
2. Add water to the caramel. Be careful as the hot caramel will splash when water is added.
3. Melt butter in hot syrup.Let cool.
4. preheat oven to 180 Celsius In a mixing bowl lightly beat eggs with hand whisk. Add condensed milk and mix well.
5. Sift flour and baking soda into another bowl. Pour egg mixture into egg mixture and mix well.
6. Add cooled syrup into batter. Pour into a greased 8 x 3 cake pan.
7. Leave batter aside for 5 minutes to enable baking soda to react. It will be runny.
8. Bake cake for 1 hour until skewer inserted in centre comes out clean.
9. Let cake sit for 5 - 10 minuts before turning it out. Cool before cutting.
Title: Lemon Cakes With Lemon Basil Syrup
Ingredients:
- 1/2 unsalted butter
- 1 1/2 butter
- 3/4 sugar
- 2/3 salt
- 1/4 eggs
- 3 fresh lemon juice
- 2 lemon, zest of
- 1 sugar
- 1 1/4 water
- 1 1/2 fresh lemon zest
- 1 fresh lemon juice
- 1/2 basil sprigs
- 8 heavy cream
- 1 fresh basil leaf
- 1
Instructions:
1. Make cakes:.
2. Put oven rack in middle position and preheat oven to 350°F Lightly brush 8 muffin cups with some of melted butter and chill 2 minutes, then butter again and chill 1 minute more. Dust cups with matzo cake flour, knocking out excess.
3. Beat together softened butter, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined.
4. Beat whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into 8 prepared muffin cups.
5. Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.
6. Make syrup:.
7. Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature.
8. Assemble dessert:.
9. Beat cream in a bowl with cleaned beaters until it just holds stiff peaks.
10. Spoon 1/4 cup syrup into each of 8 shallow bowls and top with cakes. Spoon whipped cream on top of cakes.
Title: Apricot and Macadamia Fruitcake
Ingredients:
- 1/2 golden raisin
- 2 butter
- 1/2 sugar
- 1/2 eggs
- 1 apricot brandy
- 2 vanilla
- 1/4 all-purpose flour
- 1/4 baking soda
- 1 salt
- 1 1/2 apricot brandy
- 1/4
- 1/8
- 1
- 1/2
- 1/3
Instructions:
1. Preheat oven to 300. Grease and lightly flour six 1-cup molds or one 9x5x3 loaf pan.
2. In a small saucepan bring 1/2 cup apricot nectar just to boiling. Remove from heat and stir in apricots and raisins. Cover and let stand 10 minutes.
3. In a large mixing bowl whip butter then beat in sugar, beating till combined.
4. Add eggs one at a time.
5. In a small bowl, combine the 1/4 cup apricot brandy, the 1/4 cup nectar and vanilla.
6. In a medium bowl, combine the flour, baking soda and salt. Add the flour mixture and nectar mixture alternately to butter mixture, beating on low speed after each addition just until combined.
7. Fold soaked fruit and chopped nuts into batter. Spread into prepared pan.
8. Bake for 40 to 45 minutes for small pans or 70 minutes for the loaf pan. Cool cake in pans on a wire rack for 10 minutes. Remove from pans and cool completely on a wire rack.
9. Poke holes into cake using a pick or skewer. Soak the cotton cheesecloth with the remaining 1/2 cup apricot brandy, wrap the cake and drizzle any remaining brandy over the cake. Wrap tightly in foil.
10. Refrigerate for up to 5 days. Drizzle with the remaining 1/3 cup nectar after 24 hours.
11. For longer storage, freeze for up to 3 months.
Title: Delicious Chocolate Chip Pecan Pie With Bourbon
Ingredients:
- 1 butter
- 4 sugar
- 1 eggs
- 3 light corn syrup
- 3/4 salt
- 1/4 Bourbon
- 2 vanilla
- 2 pecans
- 1/2
Instructions:
1. Set oven to 375 degrees F (bottom oven rack).
2. Place the pie shell into a glass 9-inch pie plate.
3. In a medium mixing bowl cream the butter with sugar (about 3-4 minutes).
4. Add in eggs, corn syrup, salt, bourbon and vanilla; mix on low speed with an electric mixer until well blended (about 2 minutes).
5. Spread the pecans and chocolate chips in the bottom of the unbaked pie shell, then pour the filling over.
6. Bake for about 45 minutes, or until set.
7. Cool completely, or refrigerate.
8. Slice and dollup with whipped cream on the slices.
Title: Cake of the Sugar Plum Fairies
Ingredients:
- 1 1/2 dry yeast
- 5 milk
- 1 lemon, zest of
- 1/2 sugar
- 5 butter
- 2 eggs
- 2 1/2 flour
- 1 salt
- 2 red plums
- 1/2 butter
- 2 1/4 flour
- 1 dark brown sugar
- 1/2 granulated sugar
- 1/2 lemon, zest of
- 1
Instructions:
1. For the cake:
2. In a small bowl, dissolve the yeast into the warm milk. Allow it to stand for 10 to 15 minutes.
3. With an electric mixer, cream the lemon zest, sugar and butter until fluffy.
4. Add the eggs one at a time and mix well.
5. Sift the flour and salt together into a bowl.
6. Make a well in the flour and add the egg mixture.
7. Knead until mixed well.
8. Pour in the yeast mixture.
9. Continue to knead until the dough is soft and pliable, then allow it to rest for 15 minutes. You want it to rise and bubble.
10. Preheat the oven to 350 degrees. Spray a 9-inch cake loaf pan (or a muffin pan) with cooking spray and transfer the dough to the pan (or divide it between the molds).
11. Set it aside in a warm place for 15 minutes or until it rises above the edge of the molds.
12. Arrange the plums on top.
13. For streusel topping, melt butter in a small saucepan, add the other ingredients and stir with a spoon until mixed well.
14. Sprinkle on top of the plums, brush with butter.
15. Bake for 15 to 30 minutes or until golden brown.
Title: Frozen Edible Cookie Dough (No Eggs)
Ingredients:
- 1/2 butter
- 1/4 white sugar
- 1/2 - 3/4 brown sugar
- 1 -2 milk
- 1 vanilla extract
- 1/4 salt
- 1 1/2 all-purpose flour
- 1 chocolate piece
- 1/2
Instructions:
1. Cream together the butter, white sugar, and brown sugar until smooth and creamy.
2. Mix in the milk, vanilla extract, and salt until thoroughly combined.
3. Stir in flour, chocolate chips and nuts. You can add more milk if dough is too dry.
4. Using a 2 ounce scooper, scoop the cookie dough into balls and place on a baking sheet lined with parchment paper. Freeze for an hour.
5. Once frozen you can store them in a zipper bag in the freezer.
6. Makes approximately 20 cookie dough balls. Enjoy!