lumicero/recipes-ing2inst huggingface dataset:
Title: Mom's Best Almond Cookies
Ingredients:
- 2 sugar
- 3 shortening
- 2 eggs
- 2 flour
- 5 baking powder
- 1 baking soda
- 1/2 salt
- 1 1/4
Instructions:
1. Preheat oven to 350°F.
2. Sift together flour, baking powder, baking soda and salt.
3. Cream sugar and shortening until fluffy. Beat eggs with almond extract, then add to sugar mixture. Mix well.
4. Gradually add dry ingredients to sugar mixture, mixing well after each addition.
5. Roll into 1-inch balls and place on lightly greased cookie sheet. Flatten slightly, as these don't spread very much.
6. If you want them to look like traditional Chinese almond cookies, mix a few drops of red food coloring with a few drops of water. Using the blunt end of a chopstick, dip into the red color, then stamp a dot into the center of each cookie. Alternately, you can place a bleached almond in the center of each cookie.
7. Bake 20 minutes or until just barely brown on the edges. Transfer to rack to cool.
Title: Boiled Raisin Cookies
Ingredients:
- 1 raisins
- 1 water
- 1 shortening
- 2 sugar
- 3 eggs
- 4 flour
- 1 salt
- 1 baking soda
- 1 baking powder
- 1 cinnamon
Instructions:
1. Boil water and raisins together just until softened, about 5 minutes.
2. Cream shortening and sugar together. Gradually add eggs.
3. Sift together flour, salt, baking soda, baking powder and cinnamon.
4. Gradually add flour mixture to the sugar mixture until thoroughly combined.
5. Add water from the raisins and mix. Stir in raisins.
6. Drop in spoonfuls onto ungreased cookie sheet. Bake at 375º for approximately 10-12 minutes.
Title: Strawberry Cupcakes
Ingredients:
- 3 cake flour
- 2 baking powder
- 1 salt
- 1 1/2 unsalted butter
- 2 1/4 sugar
- 1/2 pure vanilla extract
- 1 milk
- 8
Instructions:
1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
2. In a medium bowl, sift together flour, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.
Title: Pignoli Cookies
Ingredients:
- 16 almond paste
- 1 1/4 granulated sugar
- 4 pignoli nuts
- 1/4
- 24
Instructions:
1. Preheat oven to 350°F.
2. Break up the almond paste into a food processor. Process about 15 seconds until paste is evenly broken up. Add granulated sugar and process another 30 seconds until mixture is smooth.
3. In electric mixer, beat eqq whites until soft peaks form. Beat in almond extract. Add almond paste mixture to egg whites one cup at a time, beating after each addition.
4. Place pignoli nuts in shallow dish. Drop 3/4 teaspoon of almond paste mixture into nuts. Form into ball - it will be soft and not quite perfect. Place on aluminum foil cut to fit cookie sheets. Place cookies 1" apart (approximately 20 per sheet). Bake approximately 15 minutes, until cookie and nuts are golden brown. If you bake two cookie sheets at a time, alternate placement of cookie sheets after 7 minutes of cooking to ensure even browning.
5. When cookies are done, slide foil off cookies sheets and leave cookie on sheets until cookies are cool.
6. Store in plastic container or freeze (they freeze perfectly just place in a plastic contained lined with aluminum foil or wax paper, cover tightly).
Title: Raspberry Pastry Roll-Ups
Ingredients:
- 1 powdered sugar
- 4
Instructions:
1. Unroll piecrust onto countertop. Spread 4 tbs jam over piecrust leaving a 1/2 inch borderat the dough's edge.
2. Using a pastry wheel or pizza cutter, CUT piecrust into 16 wedges.
3. Starting at outer edge of pastry, roll wedges into crescents. Place on parchment-lined baking sheet and bake for 15-20 minutes at 375*. Or until lighty browned.
4. Sprinkle with powdered sugar if desired. ***Because of the nature of jam or jelly the filling will ooze out a little bit while baking, but this shouldn't affect the taste or presentation of the pastry.***.
Title: Fruit Fool
Ingredients:
- 3 eggs
- 6 sugar
- 6 marshmallow creme
- 1/3 sweetened condensed milk
- 2 kiwi fruits
- 1/2 dried cranberries
- 1 bananas
- 4 granny smith apples
- 2
- 3
- 2
Instructions:
1. Melt chocolate in a double broiler. In the meantime beat egg yolks with 3 tablespoons sugar until pale yellow.
2. Beat egg whites until stiff peaks form. Add the remaining 3 tablespoons sugar and beat until soft peaks form.
3. Once chocolate has melted, stir, and then add the egg whites, mixing well. Add marshmallow crème and mix well again. Then add the sweetened condensed milk, mixing well. Finally add the egg whites and mix one last time.
4. In a 9 inch pie pan, fill in half the chocolate, and then later the fruits; first the apples, then the kiwis, bananas, and finally the dried cranberries. Cover the fruits with the rest of the chocolate.
5. Refrigerate for 1 ½ hours. When ready to serve, take the pie out beforehand and let it comes to room temperature.
Title: New England Blueberry Pie
Ingredients:
- 4 fresh blueberries
- 1/2 granulated sugar
- 1/2 light brown sugar
- 2 1/2 flour
- 1 butter
- 1 lemon juice
- 1/4 allspice
- 1/4 cinnamon
- 1/8 nutmeg
- 1/4 salt
- 1 vanilla
- 1 sugar
- 1/2
Instructions:
1. In a medium saucepan, combine 2 cups of the blueberries with the sugars, flour, butter, lemon juice spices and salt.
2. Cook over low heat until the mixture comes to a boil.
3. Reduce heat and simmer five minutes, stirring constantly.
4. Stir in the remaining blueberries.
5. Turn into the pie shell.
6. Chill thoroughly.
7. Serve with whipped cream.
Title: Beatty's Chocolate Cake Food Network
Ingredients:
- 1 3/4 all-purpose flour
- 2 sugar
- 3/4 cocoa powder
- 2 baking soda
- 1 baking powder
- 1 salt
- 1 buttermilk
- 1/2 eggs
- 2 pure vanilla extract
- 1 brewed coffee
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Butter 2 (8-inch) round cake pans.
3. Sift dry ingredients and mix on low speed.
4. Combine buttermilk, oil, eggs, and vanilla in another bowl and slowly add wet ingredients to dry.
5. Add coffee and stir just to combine.
6. Pour batter into prepared pans
7. Bake for 35-40 minutes or until cake tester comes out clean.
Title: Oatmeal Sandwich Cookie Pudding
Ingredients:
- 1/2 vanilla bean
- 4 heavy cream
- 1/2 cinnamon stick
- 1/2 salt
- 1 cornstarch
- 1/8 arrowroot
- 1/4 coconut oil
- 4
- 2
- 4
Instructions:
1. Split the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the vanilla pod, milk, cream, coconut crystals, cinnamon stick, and salt; bring to a simmer over medium heat.
2. Remove from heat, cover and steep for 15 minutes.
3. Whisk together the cornstarch and yolks in a large bowl.
4. Slowly whisk in the warm milk mixture, then pour the mixture back into the saucepan. Bring to a boil over medium heat and cook, whisking constantly, until thick. About 3 minutes. (Don't hold me to that! I never time it! LOL).
5. Stir in the coconut oil. Pour the pudding through a fine-mesh sieve into a bowl; cover with plastic wrap so the plastic is touching the surface of the pudding, and let cool slightly.
6. Divide most of the cookie crumbles among small glasses or bowls. Top with pudding. Cover with plastic again and refrigerate until cold; about 3 hours.
7. Top with remaining cookie crumbles.
8. ENJOY!
Title: English Lemon Shortbread Strips
Ingredients:
- 1 butter
- 1/2 sugar
- 2 lemon juice
- 2 lemon zest
- 2 1/4 flour
- 1/2 powdered sugar
- 1 butter
- 1 lemon juice
- 1 lemon zest
Instructions:
1. HEAT OVEN TO 350°.
2. Combine butter, sugar, lemon juice and lemon peel in large mixer bowl.
3. Beat at medium speed until creamy, about 1 to 2 minutes.
4. Reduce speed to low.
5. Add flour; beat until crumbly, about 1 to 2 minutes.
6. Press dough evenly into lightly greased 8-inch square baking pan.
7. Bake for 35 to 40 minutes or until lightly brown.
8. Cool completely.
9. Combine powdered sugar, 1 tablespoon butter and lemon juice in small bowl. Using wire whisk, mix until smooth.
10. Spread thin layer of glaze over cooled shortbread; sprinkle with lemon peel.
11. Let stand for 30 minutes to set.
12. Cut into strips.
Title: Banana Chocolate Walnut Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 2 unsalted butter
- 1 sugar
- 2 eggs
- 1 1/4 bananas
- 2/3 plain yogurt
- 1 pure vanilla extract
- 1 bittersweet chocolate
- 1 walnuts
- 1/2 cinnamon
Instructions:
1. Preheat oven to 375°F with rack in middle. Butter a 9-inch square cake pan.
2. Stir together flour, baking soda, and salt.
3. Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled).
4. With mixer at low speed, add flour mixture and mix until just incorporated.
5. Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.
6. Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up.
Title: Gfcf Vanilla Cinnamon 'mochi Cakes'
Ingredients:
- 1 baking powder
- 1/2 salt
- 1/2 egg
- 1 sugar
- 3 vanilla extract
- 1/4 water
- 1/2 cinnamon
- 1/4
Instructions:
1. Mix together all dry ingredients (flour, powder, sugar, cinnamon and salt).
2. Beat egg, water and vanilla together in another bowl.
3. Add wet to dry and mix with a fork, it will be runny.
4. Coat a mini muffin pan with coconut oil and fill each cup to the top with the batter.
5. Bake at 375 degrees for about 8 minutes. They are almost done once they have risen and the tops are 'cracking'. Cook another two minutes after this happens. They will not get brown.
6. Cool completely and enjoy! Top with warm jelly, icing, or nothing at all!
Title: Wow This is Awesome Fruit Salad!!!
Ingredients:
- 16 frozen mixed berries
- 30 pineapple chunks in juice
- 8 mandarin oranges in juice
- 1 raspberry Jell-O gelatin
- 2 grapes
Instructions:
1. In a large bowl add all ingredients (including juice from canned fruit) mix well cover and refrigerate for several hours to let flavors blend.
2. This keeps well for 5 days.
Title: Maple Apple Oatmeal Crisp
Ingredients:
- 5 apples
- 1/3 maple syrup
- 1 vanilla extract
- 1/2 cinnamon
- 1/4 nutmeg
- 1 1/3 quick oats
- 1/3 old fashioned oats
- 1/3 whole wheat flour
- 1 cinnamon
- 1 salt
- 4 butter
Instructions:
1. Preheat oven at 375°F, use an 8-inch square baking dish.
2. In the baking dish, toss the apples, the maple syrup, the vanilla, the cinnamon and the nutmeg. Spread evenly in the dish.
3. Prepare topping by mixing oats, brown sugar, flour, cinnamon and salt.
4. Add the softened butter and mix until evenly moistened. Spread evenly on the apples.
5. Bake 40-45 minutes.
6. Remove from the oven and let rest 10-15 minutes serve alone or with ice cream, enjoy!
Title: Rizogalo II - Greek Rice Pudding
Ingredients:
- 6 water
- 1 long-grain rice
- 14 water
- 14 sugar
- 2/3 eggs
- 2 vanilla
- 1 cinnamon
Instructions:
1. Boil water and add rice.
2. Reduce heat; simmer, stirring frequewntly, until all the water has been absorbed and rice is very soft, about 1 hour.
3. Add the condensed milk, water, sugar, eggs and vanilla.
4. Stir well, cooking until thickened.
5. Pour into individual cups or a large bowl.
6. Chill until cool.
7. Sprinkle with cinnamon and serve.
Title: Libbie's Fruitcake
Ingredients:
- 1 3/4 currants
- 2 raisins
- 1 1/2 figs
- 2 citron
- 1/2 orange marmalade
- 1 1/2 allspice
- 1 mace
- 1 cinnamon
- 2 clove
- 1 brandy
- 2 flour
- 1 butter
- 1/4 sugar
- 4 3/4 eggs
- 1 1/2 salt
- 3 baking soda
- 7 vanilla
- 2
- 1
Instructions:
1. Pour boiling water over currants and let stand 5 minutes; drain well.
2. Rinse raisins; drain; dry on towel.
3. Rinse and drain figs before cutting. If very dry let stand in hot water 5 minutes before cutting.
4. Rrinse and dry citron and orange peel before cutting.
5. Cover almonds with cold water and bring to a boil; pour off water and remove brown skin before chopping (almonds nowadays are already blanched).
6. Combine fruits, citron peel, marmalade, allspice, mace, cinnamon, cloves, and brandy, or fruit juice if you don't want alcohol in yours; stir to blend.
7. Let stand overnight.
8. Next morning add flour to fruit mix.
9. Cream butter and sugar; add eggs; beat well.
10. Add fruit mixture.
11. Pour into a greased, paper lined, tube pan about 10 inches across top and 5 inches deep.
12. If pan is too shallow, allow paper to extend above rim.
13. Bake in 275 degree Fahrenheit oven for 4-1/2 hours.
14. Baked weight about 7-1/2 lbs.
Title: S'mores Cupcakes
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 sugar
- 6 unsalted butter
- 1 marshmallows
- 1 3/4 all-purpose flour
- 2 granulated sugar
- 1 cocoa powder
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 eggs
- 1 vanilla extract
- 1/2 hot water
- 2 unsalted butter
- 1 marshmallow cream
- 3/4 confectioners' sugar
- 1 vanilla extract
- 2
- 1/2
- 3
Instructions:
1. Preheat oven to 350.
2. *Graham Cracker Crust*.
3. In a large bowl, stir crushed graham crackers, ¼ cup sugar and melted butter, until crumbly.
4. Place cupcake liners in pan.
5. Add 1 tablespoon of graham cracker mixture per cupcake liner. Use the bottom of a shot glass or spice bottle to flatten the crumbs.
6. Bake for 5 minutes.
7. Add 1 large marshmallow to each cupcake. Set aside.
8. *Cupcakes*.
9. In large bowl sift together 2 cups sugar, flour, cocoa powder, baking powder, baking soda and salt.
10. Add in eggs, milk, vegetable oil, vanilla extract and water.
11. Mix on medium speed until well incorporated. Batter will be runny.
12. Spoon batter evenly into cupcake liners, about ¾ full.
13. Bake for about 18-20 minutes. The marshmallows may float to the top. (~TIP~ Cheaper brands tend to stay in the middle of the cupcakes.).
14. Cool for about 5 minutes in the pan.
15. Remove cupcakes and place on a cooling wrack to finish cooling.
16. *Marshmallow Topping*.
17. Beat butter in a large bowl with mixer on high speed until creamy.
18. Beat in marshmallow creme.
19. Reduce speed to low, and beat in confectioners' sugar and vanilla.
20. Increase speed to high; beat until fluffy.
21. Glob topping onto cupcakes and garnish with a Marshmallow, Hershey bar and graham cracker.
Title: Pear Almond Cake
Ingredients:
- 2 1/4 white flour
- 1 sugar
- 3/4 plain yogurt
- 2 baking powder
- 1/4 nutmeg
- 1/4 salt
- 1 egg
- 1/2 pears
- 1 lemon zest
- 2
- 2 -3
- 1
Instructions:
1. mix the egg with sugar using an electric mixer.
2. add to it the vegetable oil and yogurt and continue mixing.
3. add baking powder, vanilla powder, lemon zest, salt.
4. then add the flour gradually and mix well.
5. add the cubed pears and mix only with a spoon.
6. pour the batter into a 8"x9" baking dish after spraying it with cooking spray.
7. sprinkle the toasted slivered almonds on top of the batter (the slivered almonds can be toasted by putting them in a heated pan without oil for 2-3 minutes until they become golden in color).
8. Bake for 35 to 40 minutes at 200°C , until the cake is springy to the touch, shrinks from the sides and a toothpick inserted into the center comes out clean. Let cool for 20-30 minutes on a wire rack, then slice and serve!
Title: Debbi's Banana Pudding
Ingredients:
- 2/3 sugar
- 1/4 cornstarch
- 1/4 salt
- 2 1/2 half-and-half
- 6 pure vanilla extract
- 1 fresh lemon juice
- 2 lemon, rind of
- 1 sugar
- 6 cream of tartar
- 3/4 bananas
- 1/4
- 40
- 6
Instructions:
1. For pastry cream: In heavy medium-size saucepan, whisk together the sugar, cornstarch and salt.
2. Slowly stir in the half-and-half until smooth.
3. Place the pan over medium-high heat and cook, stirring constantly until the mixture begins to boil.
4. Lower the heat to maintain a simmer and cook, stirring constantly, for 2 to 3 minutes.
5. In a bowl, lightly whisk the egg yolks.
6. Slowly pour half of the hot cream mixture over the yolks and whisk to combine.
7. Return the mixture to the pan and cook over low heat, stirring constantly and being sure to stir the bottom and sides of the pan for about 5 minutes, until the cream thickens and just starts to"steam".
8. Do not let it boil.
9. It should heavily coat the back of the spoon.
10. Remove the pan from the heat.
11. Stir in 2 teaspoons of the vanilla and lemon juice.
12. Strain through a fine-mesh sieve into a bowl, stir in the lemon peel, and place the bowl on a rack to cool to room temperature, stirring occasionally to prevent a skin from forming.
13. Cover the bowl and chill it for about 1 hour, or until cold.
14. Preheat the oven to 425°F.
15. Butter the baking dish.
16. Assembly: Cover the bottom of the prepared baking dish with a layer of vanilla cookies and a layer of lemon cookies, using a third of the cookies in all.
17. Line the sides of the dish with vanilla cookies.
18. Slice 2 of the bananas and arrange them over the wafers.
19. Top the bananas with a third of the chilled pastry cream.
20. Make 2 more layers with the remaining cookies, bananas and pastry cream, ending with pastry cream.
21. Make the Meringue: Put the egg whites in a bowl and beat until frothy using electric mixer on medium speed.
22. Add the cream of tartar and beat until stiff peaks form.
23. Slowly beat in the sugar until stiff peaks form.
24. Fold the remaining 1 teaspoon vanilla in gently.
25. Spread the meringue over the pastry cream, sealing the edges to the rim of the dish.
26. Place the pudding in the preheated oven for 6 to 8 minutes, or until the meringue is golden brown.
27. Remove to wire rack to cool for 10 minutes, then refrigerate it for 3 to 4 hours before serving.
Title: Chocolate Mayo Cake With Brown Sugar Frosting
Ingredients:
- 1 water
- 1 mayonnaise
- 1 vanilla
- 2 flour
- 1 sugar
- 3 baking soda
- 2 brown sugar
- 1/2 butter
- 1/4 milk
- 2 confectioners' sugar
- 1 3/4
Instructions:
1. For Cake: In a large bowl, combine water, mayo, and vanilla until well mixed.
2. In a separate large bowl, combine flour, sugar, cocoa, and baking soda; gradually beat into the mayo/water mixture until blended.
3. Pour into a greased 9"x 9" or 11"x 7" baking pan. Bake at 350 degrees F for 30-35 minutes. Cool completely.
4. For Frosting: In a small saucepan, cook and stir brown sugar in butter until bubbly. Remove from heat; stir in milk.
5. Gradually add confectioners' sugar and beat until smooth.
Title: Nonnie's Persimmon Pudding
Ingredients:
- 2 white sugar
- 2 eggs
- 2 baking soda
- 1 all-purpose flour
- 1 salt
- 1 baking powder
- 1 ground cinnamon
- 1 buttermilk
- 1 1/2 heavy cream
- 1/4 honey
- 1 butter
- 4 water
- 1 white sugar
- 1/2 all-purpose flour
- 1 vanilla extract
- 4
Instructions:
1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan lightly with nonstick spray; set aside.
2. Mix the persimmon pulp with the 2 cups sugar in a large bowl; set aside.
3. Whisk together the eggs and baking soda in a small bowl. Add the egg mixture to the persimmon mixture and beat well; set aside.
4. Whisk together the 1 cup flour, salt, baking powder and cinnamon in a bowl. Add 1/4 of the flour mixture to the persimmon mixture. Add 1/4 of the buttermilk and mix well. Continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. Stir in cream, honey, and melted butter until well combined.
5. Pour the pudding batter into the prepared pan.
6. Bake in the preheated oven until set, about 1 hour. While baking, do not stir; Turn off the oven at the end of the baking time, but do not remove the pudding from the oven.
7. Meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. Boil the water in a small saucepan. Whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. Boil the sauce for 5 minutes and remove from heat. Stir in vanilla.
8. Pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook.
Title: Mint Chocolate Chip Biscotti
Ingredients:
- 8 butter
- 3/4 sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 3 salt
- 1/2 baking powder
- 2
- 1
Instructions:
1. Cream the butter and sugar with a wooden spoon until fluffy. Beat in eggs and add extracts.
2. Sift together flour, salt, and baking powder. Add to butter/sugar mixture, blending thoroughly. Dough will be stiff. Use back of spoon to aid in mixing, or you can use and electric mixer on LOW speed.
3. Stir in chocolate chips. Divide dough into thirds. Drop each third by spoonfuls onto a sheet of plastic wrap or waxed paper. Shape dough into logs aobut 2 x 10 x 1-inch high. Wrap plastic neatly and tightly around the log, closing long sides first, then the ends. Place in freezer for 10-15 minutes.
4. Preheat oven ot 350°F Line a large baking sheet with parchment paper or foil. Unwrap the logs and place them on the lined sheet.
5. Bake for 25 minutes, until logs are lightly browned. Remove from oven. Reduce heat to 300°.
6. Slide paper or foil with logs off baking sheet and onto a cutting board. Let cool for 5 minutes.
7. Using a thin sharp knife (I use a serrated knife), cut logs at an angle into slices about 3/4- to 1-inch wide. Slice paper and slices back onto baking sheet. Lay each cookie slice on its side. Return to oven. Bake 10 minutes. Remove from oven. Turn each cookie slice to the opposite side and bake again for 10 minutes.
Title: Cranberry Glazed Pound Cake
Ingredients:
- 2 butter
- 3 sugar
- 12 flour
- 12 water
- 4 sugar
- 2 cranberries
- 2
- 1
Instructions:
1. Cake: Cream butter and sugar.
2. Alternately add egg yolks, egg whites and flour to butter mixture.
3. Beat until light and smooth.
4. Pour into greased and floured 10" tube pan.
5. Bake in preheated 325* oven about 1 1/2 hours or until golden brown.
6. Cool in pan 30 minutes before removing.
7. Drizzle cooled Cranberry Glaze over cake.
8. Decorate with whole cranberries, if desired.
9. Cranberry Glaze: In a saucepan, bring water and sugar to rapid boil.
10. Simmer 10 minutes and add cranberries.
11. Cook until cranberries pop, about 5 minutes.
12. Remove cranberries with slotted spoon and discard or save for another use.
13. Continue to cook syrup until thickened, about 20 minutes.
14. Allow to cool before using.