lumicero/recipes-ing2inst huggingface dataset:
Title: Tartly Frosted Lemon Squares
Ingredients:
- 1 1/3 flaked coconut
- 2 eggs
- 1 sweetened condensed milk
- 1/3 lemon juice
- 1/4 butter
- 1/4 flour
- 1/2 salt
- 1 confectioners' sugar
- 2 butter
- 1 lemon juice
Instructions:
1. Reserving 1 tablespoons for garnish, pat coconut on bottom of buttered 9x9-inch baking pan; set aside.
2. In large mixer bowl, beat egg yolks. Stir in Eagle Brand, lemon juice, and butter; beat until smooth. Stir in flour and salt.
3. Beat egg whites to soft peaks; fold into Eagle Brand mixture and turn into prepared pan. Bake in preheated 350F oven for 25-30 minutes, or until center springs back when lightly touched. Cool. Chill if desired.
4. In a small bowl, combine confectioners' sugar, 2 tablespoons butter and 1 tablespoons lemon juice; mix well. Spread on cooled lemon squares; garnish with reserved coconut.
5. NOTES: Preheat oven to 325F if using a glass dish.
Title: Georgia Peach Souffle
Ingredients:
- 2 sugar
- 2/3 cornstarch
- 2 fresh lemon juice
- 2 salt
- 1/8 butter
- 2 cream of tartar
- 2 powdered sugar
- 1
- 5
- 1
Instructions:
1. Position oven rack to lowest position and remove middle rack. Preheat to 425°F.
2. Lightly coat 6 individual souffle dishes with cooking spray.
3. Sprinkle 2 tbsp of sugar evenly among them and set aside.
4. Place peaches and 1/3 cup sugar in food processor and process until smooth.
5. Combine peach mixture, cornstarch, juice, salt and yolks in a med. saucepan, stirring well with a whisk.
6. Bring to a boil and cook for 1 minute, stirring constantly.
7. Remove from heat and stir in butter.
8. Cool for 5 minutes.
9. Place cream of tartar and egg whites in a large mixing bowl and beat with a mixer at high speed until soft peaks form.
10. Add the remaining 1/3 cup sugar, 2 tbs. at a time, beating until stiff peaks form. Be careful not to over beat.
11. Gently stir 1/4 of the egg white into the peach mixture. Then fold peach mixture gently into remaining egg white mixture.
12. Gently spoon into prepared dishes.
13. Sharply tap dishes down on counter top 2/3 times to level mixture.
14. Place dishes on a baking sheet and place on bottom rack of 425°F oven.
15. Immediately lower temperature to 350°F.
16. Bake for 25-30 minutes or until toothpick comes out clean.
17. Sprinkle evenly with powdered sugar before serving.
Title: Rich Lemon Cake
Ingredients:
- 1 butter
- 1 1/4 sugar
- 3 eggs
- 1 lemon, zest of
- 2 baking powder
- 1 milk
- 1 flour
- 3 lemon juice
- 3/4 powdered sugar
- 1
Instructions:
1. Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan.
2. Beat the butter and sugar in a large bowl until light and fluffy.
3. Beat in the eggs one at a time, mixing well until they are incorporated.
4. Mix in the lemon zest, baking powder, and almond extract.
5. Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition.
6. Pour the batter into the prepared pan.
7. Bake for 1 hour, or until the cake is browned and the sides of the cake have pulled away slightly from the sides of the pan.
8. While the cake is baking, mix together the lemon juice and powdered sugar until smooth.
9. Set aside.
10. Remove the cake from the oven and poke small holes into the top of the cake using a wooden or metal skewer or cake tester.
11. Pour about 3/4 of the glaze over the top of the cake.
12. Cool the cake completely in the pan.
13. Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing.
14. Pour the remaining glaze over the top of the unglazed part of the cake.
15. Let sit at room temperature until the glaze dries.
16. Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months.
17. Serve at room temperature or chilled.
18. Thawing Directions: Simply thaw overnight at room temperature.
Title: Pink Cottage Dessert Salad
Ingredients:
- 1 fat-free cottage cheese
- 1 sugar-free strawberry gelatin
- 4 Cool Whip Lite
- 1
Instructions:
1. In food processor, blend cottage cheese til smooth.
2. Sprinkle dry Jello over top and blend with Cool Whip and pineapple.
3. Refrigerate several hours for Jello to dissolve.
Title: Baked Lemon / Lime Cake Pudding - Use Lime for St. Pat's day
Ingredients:
- 6 all-purpose flour
- 1 1/2 sugar
- 1/4 salt
- 1 lemons, zest of
- 6 lime zest
- 3 lemon juice
- 1 1/2 lime juice
- eggs
- 2% low-fat milk
Instructions:
1. In a large bowl, combine flour, sugar and salt.
2. In a medium bowl, whisk together lemon/lime zest and juice, egg yolks and milk, whisk into flour mixture.
3. In a separate bowl, beat egg whites until stiff, glossy peaks form, fold into lemon/lime mixture.
4. Pour batter into greased 8 inch square baking dish.
5. Place in larger pan and add hot water to come halfway up sides of baking dish.
6. Bake at 350 degrees for 45 to 50 minutes or until set and lightly browned.
Title: Cherry-Pistachio Thumbprint Cookies
Ingredients:
- 3/4 unsalted butter
- 1/2 confectioners' sugar
- 1 vanilla extract
- 1 all-purpose flour
- 1/2 cornstarch
- 1/2 salt
- 3/4 pistachios
- 3/4 granulated sugar
- 2
Instructions:
1. Beat butter, confectioners' sugar and vanilla at medium speed until creamy.
2. Sift together flour cornstarch and salt. Gradually add flour mixture to butter mixture. Beat until combined. Fold in pistachios. Cover and refrigerate for at least two hours.
3. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
4. Using teaspoon size springloaded scoop, drop dough approximately 2 inches apart onto baking sheets. With hands roll dough into balls. Wet finger and gently press indentation in center of each cooke. Put 1/2 teaspoon of preserves in each indent. Sprinkle cookies evenly with granulated sugar.
5. Bake for 12 minutes. Cool on pans for 5 minutes. Move to wire rack and cool completely.
Title: Chai Cake
Ingredients:
- 3 chai tea mix
- 2/3 hot water
- 1 flour
- 1 1/2 baking powder
- 1 cinnamon
- 1/4 ground cloves
- 1/4 ginger
- 1/4 sea salt
- 1/2 butter
- 3/4 granulated sugar
- 2 eggs
- 1 vanilla
- 2 butter
- 1 1/2 powdered sugar
- 1 vanilla
- 1/4 cinnamon
- 2 chai tea mix
- cinnamon stick
Instructions:
1. Heat oven to 325°F/170°C
2. Grease and flour a round cake pan (8"/20 cm).
3. Stir hot water into Chai Latte until blended. Measure 1/2 cup/125 mL of the chai latte for the cake and set aside 2 tbsp/30 mL for glaze.
4. Mix flour, baking powder, 1 tsp cinnamon, cloves, ginger and salt. Set aside.
5. Beat sugar and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy.
6. Beat in eggs and vanilla until smooth and blended.
7. Gradually beat in flour mixture alternately with 1/2 cup Chai Latte until smooth.
8. Pour into pan.
9. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
10. Cool 10 minutes; remove from pan to wire rack.
11. Cool completely, about 1 hour.
12. Spread Chai glaze over top of cake, allowing some to drizzle down side. Sprinkle with additional cinnamon.
13. For glaze, melt butter in 1-quart/litre saucepan over medium heat.
14. Stir in remaining ingredients until smooth. Drizzle glaze on cake. If desired, grate cinnamon on top as garnish.
Title: Chocolate Chocolate Chip Cake
Ingredients:
- 1 eggs
- 1/4 water
- 2 instant chocolate pudding mix
- 1 1/4 chocolate chips
- 1
Instructions:
1. Preheat oven to 350.
2. Pour oil into a 13x9 pan, tilting until bottom is covered with oil.
3. Pour remaining ingredients into pan.
4. Stir with fork or spoon til well blended, about 2 minutes.
5. Scrape down sides and spread evenly in pan.
6. Bake at 350 for 35-45 minutes until toothpick inserted in center comes out clean.
7. Cool in pan.
8. Sprinkle with powdered sugar.
9. Use a knife to loosen cake from sides, cut and serve from the pan.
10. Store loosely covered.
Title: Boiled Chocolate Cake
Ingredients:
- 2 granulated sugar
- 2 water
- 4 baking soda
- 1 butter
- 1 eggs
- 4 self-rising flour
- 3
Instructions:
1. Preheat oven to 350ºF degrees (180 C).
2. Grease and line a 9 x 13-inch rectangular cake pan.
3. Place all ingredients except eggs and flour into a large saucepan, bring to boil while stirring gently, then simmer 2-3 minutes.
4. Cool.
5. Beat the eggs lightly, then add to cooled chocolate mixture.
6. Sift in the flour slowly, stirring thoroughly as you add to avoid lumps.
7. Pour batter into prepared pan and bake in preheated oven for 55-60 minutes or until a cake tester inserted into cake comes out clean.
8. Cool cake on rack for 15 minutes, then invert cake onto rack to cool completely.
9. Dust with confectioners' sugar or if preferred cocoa powder.
10. If desired, frost or glaze cake when completely cooled.
Title: Family Chocolate Cake
Ingredients:
- 4 butter
- 2 golden syrup
- 1 1/2 milk
- 1 baking soda
- 2 flour
- 2 baking powder
- 2 sugar
- 2 eggs
- 2 vinegar
- 2
Instructions:
1. Melt butter and golden syrup together.
2. Warm milk and dissolve the baking soda in it.
3. Sift together the flour, baking powder and cocoa into large bowl of mixer.
4. Stir through the sugar.
5. Add eggs, butter mixture and milk mixture.
6. Beat on medium speed until combined.
7. Lastly add vinegar and beat well for 2 minutes.
8. Pour into a 9" tin which has been greased and bottom lined with baking paper.
9. Bake at 350F for 45 minutes or until cake springs back after touching with finger.
10. Cool in tin for 10 minutes before turning onto a rack to cool completely.
11. Ice/frost with your favourite chocolate icing/frosting.
Title: Plain Spongecake
Ingredients:
- 1 cornflour
- 1/2 caster sugar
- 4 eggs
Instructions:
1. In a mixing bowl, crack all 4 eggs. With an electric beater, beat for about 10minutes, or until the eggs are thick and creamy.
2. Gradually add the sugar, beating well after each addition.
3. Gently fold the corn flour into the egg mixture.
4. Pour into a cake tin and bake at 180 degrees Celcius for about 35minutes. (or until cooked through, I tell by poking a metal kebab stick into the center and if when I pull it out there's no residue stuck to the stick - it's cooked!).
5. Let cool. Decorate with icing sugar, maybe a few strawberries. Perhaps cut it in half and sandwich the cake with cream. All fantastic ideas :).
Title: Chocolate Candy Cookie Cups (Cookie Mix)
Ingredients:
- 1 water
- 3 egg
- 1
- 18
- 16
Instructions:
1. Heat oven to 375ºF.
2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
3. Form dough into thirty-six 1-inch balls (about 2 teaspoons each); press into ungreased mini muffin cups.
4. Cut each candy bar in half; press one piece of candy bar into center of dough in each cup.
5. Bake 9 to 11 minutes or until edges are light golden brown.
6. Cool completely in pan, about 30 minutes.
7. Remove from pan to serving plate.
8. Spoon frosting into pastry bag fitted with star tip.
9. Pipe frosting on top of each cookie cup.
10. Decorate with sprinkles, if desired.
Title: Soy Banana Tapioca Pudding
Ingredients:
- 1/2 banana
- 2 1/3 vanilla-flavored soymilk
- 2 Equal sugar substitute
- 1/3 sugar
- 1 egg
- 3 1/3 minute tapioca
- 4 Cool Whip
- 2
- 4
Instructions:
1. In your blender add 1/2 a ripe medium to large banana, 2 cups of soy milk and the equal.
2. Puree for a few seconds and add enough soy milk to make 3 cups total of the puree, add the sugar now and puree for a few seconds again.
3. Pour your puree into a medium size sauce pan and add the beaten egg, tapioca, and food coloring. Do not heat yet -- Stir and let sit for 5 minutes.
4. Now put the sauce pan on the burner and turn to medium heat -- Stir constantly.
5. Continue to stir until mixture comes to a full boil -- continue stirring.
6. Continue stirring as you remove from heat.
7. Now stir in the flavorings.
8. Pour into a bowl and cover with plastic wrap.
9. Refrigerate until fully cold.
10. I like to put a little cool whip on top of each serving.
Title: Russian Tea Cakes
Ingredients:
- 1 butter
- 2 vanilla
- 2 flour
- 2 water
- 2 pecans
- 1/2 sugar
- powdered sugar
Instructions:
1. Cream butter and sugar, add remaining ingredients, except for powdered sugar.
2. Roll into balls, small, about a"quarter" in diameter.
3. Bake for 5 minutes on 275F, then 20 minutes at 350F degrees.
4. Roll in powdered sugar while still hot, we usually do 2-3 coatings of sugar.
Title: Cream Cheese Delight
Ingredients:
- 2 cream cheese
- 1 vanilla
- 2 sugar
- 1 egg
- 1 sugar
- 1/2 cinnamon
- 1 walnuts
- 1/2
Instructions:
1. Layer one can crescent rolls on bottom of 9x13 pan. (pinch ends together so it becomes one layer with no separation). beat cream cheese, sugar, vanilla , and egg yolk. spread cream cheese mixture over rolls. layer the second can of crescent rolls (do the same as the first can). make topping mix by combining sugar, cinnamon and walnuts. brush top layer of rolls with egg white and sprinkle with topping mix.
2. bake for 30 minutes at 350 degrees.
Title: Churro Cheesecake Bars
Ingredients:
- 2 Philadelphia Cream Cheese
- 2 vanilla
- 1 egg
- 1 sugar
- 1/2 ground cinnamon
- 2 sugar
- 1/2
Instructions:
1. With a 13 x 9" baking pan, greased, open 1 can of the Pillsbury Cresent Dinner Rolls, and spread evenly on the bottom of the pan. Sealing the points where former rolls were. This forms the bottom crust.
2. In a mixer, beat cream cheese, vanilla and egg and 1/2 cup sugar on medium speed until well blended.
3. Spread cheese mixture evenly on the top of the crust.
4. Unroll the second Pillsbury Cresent Dinner Rolls package, put on a 13 x 9" wax paper, and press and seal the ends of the rolls.
5. Invert the dough to the top of the cheese, to form a top crust.
6. Bake at 350 F, for 30-35 minutes, or until golden brown.
7. Combine the last 1/2 cup sugar with the cinnamon, and sprinkle on top while still warm.
8. Serve.
Title: Raspberry Crumble
Ingredients:
- 1 frozen unsweetened raspberries
- 1 quick-cooking oats
- 1 brown sugar
- 2 cinnamon
- 1 1/2 reduced-calorie stick margarine
- 3 honey
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Coat an 8x8 baking pan with cooking spray.
3. Arrange peach slices evenly in the bottom of the pan.
4. Sprinkle raspberries evenly over the peaches.
5. Set aside.
6. In a bowl, combine oats, brown sugar and cinnamon and mix with a fork, breaking up brown sugar clumps.
7. Add margarine and honey; stir to combine.
8. Sprinkle topping over fruit.
9. Bake uncovered for 30 to 35 minutes, or until fruit is bubbly.
Title: Blueberry Banana Cobbler
Ingredients:
- 2 unsweetened coconut
- 2 cinnamon
- 1/4 banana
- 1 frozen blueberries
- 1 raisins
- 1 vanilla
- 1/8 apple cider vinegar
- 1/8 quick oats
- 1/4
Instructions:
1. Combine almonds, coconut and cinnamon for topping. Set aside.
2. In a medium microwave proof bowl, break or slice banana into 1/2 inch pieces. Add blueberries, raisins, vanilla and cider vinegar and mix well.
3. Add oats and mix well.
4. Microwave for 2 minutes. Mix.
5. Sprinkle with topping mixture and microwave for 1 minute. Serve warm.
Title: Lemon Orange Meringue - Gluten Free
Ingredients:
- 1/4 salt
- 9 eggs
- 2 confectioners' sugar
- 1 vanilla extract
- 5/8 granulated sugar
- 1 orange
- 2 lemon juice
- 1/3 butter
- 1/2
- 1
Instructions:
1. Preheat oven to 300°F.
2. Add salt to egg whites and beat until they begin to form peaks.
3. Sift confectioners' sugar; add to egg whites, 2 tablespoons at a time, beating constantly.
4. Add vanilla before the last addition of sugar.
5. Line bottom of 2 cake pans with waxed paper.
6. Pour mixture into cake pans, spreading it evenly.
7. Bake for about 45 minutes.
8. When baked, invert meringues and remove the waxed paper; cool.
9. Beat egg yolks and add granulated sugar, beating until well blended.
10. Add orange rind, juice and lemon juice.
11. Cook in a double boiler until mixture thickens, stirring constantly.
12. Remove from heat and strain mixture into a very cold bowl; chill.
13. Toast almonds in butter.
14. When ready to serve, stir into chilled mixture.
15. Pour over 1 layer of meringue, top with second layer and decorate with whipped cream.
Title: Coffee Angel Food Cake
Ingredients:
- 1 1/2 cream of tartar
- 1 1/4 salt
- 1/2 sugar
- 1 1/2 hot water
- 2 -3 instant coffee
- 1 cake flour
- 1 1/8 pure vanilla extract
- 1 confectioners' sugar
- 1/4
- 8
Instructions:
1. Serving Suggestion: Vanilla frozen yogurt
2. Make the Cake: Preheat the oven to 375 degrees F.
3. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
4. In a small bowl, stir together the hot water and instant coffee to make coffee extract.
5. Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
6. Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
7. Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
8. Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.
9. Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.
Title: Holiday Cherry Delight
Ingredients:
- 1 1/2 boiling water
- 2 cherry gelatin
- 2 cherry pie filling
- 1 milk
- 4 vanilla flavor instant pudding and pie filling mix
- 1 1/2 Cool Whip Topping
- 1
Instructions:
1. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in ice until melted. Stir in cherry pie filling. Place cake cubes in 3-quart serving bowl. Spoon gelatin mixture over cake. Refrigerate 15 minutes or until set but not firm.
2. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 1 minute. Gently stir in 1/2 of the whipped topping. Spoon over gelatin mixture in bowl.
3. Refrigerate 3 hours or until set. Garnish with remaining whipped topping.
Title: Puerto Rican Pineapple Rum Cake
Ingredients:
- 1/2 light brown sugar
- 1 1/2 dark rum
- 1/4 unsalted butter
- 1/2 pineapple
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 pure vanilla extract
- 1 dark rum
- 2 1/2 all-purpose flour
- 1/2 kosher salt
- 1/2 pecans
- vanilla ice cream
Instructions:
1. Position a rack in the middle of the oven and preheat to 350°F.
2. Make the glaze and pineapples:
3. In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom. Save the rum glaze for serving.
4. Make the cake:
5. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top.
6. Note, this cake can be baked in advance, covered, and kept at room temperature up to 10 hours.
7. To serve:
8. In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.
Title: Banana Caramel Cream Dessert
Ingredients:
- 4 Vanilla Pastry Cream (low Fat)
- 1 1/2 Pastry Cream Lite
- 3 bananas
- 10 Caramel in a Can
- 1/3 heavy whipping cream
- 1 powdered sugar
- graham crackers
- butter
- sugar
Instructions:
1. Graham Cracker Crumble: Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowl and , stir until fully combined. Pour into a 9"x13" casserole dish and press into a even layer. Bake at 350*F for 10-12 minutes, until light brown. Allow to cool.
2. Whip the cream and add the powdered sugar.
3. Make your vanilla pastry cream.
4. Make your caramel sauce or get it out of a jar.
5. Slice the bananas.
6. Assembly ----.
7. Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use a small glass to press the crumble into a firm layer.
8. Add a layer of pastry cream into each dish. For easy assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes from this bag.
9. Add a few slices of banana.
10. Top bananas with a layer of whipped cream.
11. Add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce de leche into a small ziplock bag and snip off the end for easy application).
12. Repeat layers 2-5.
13. Serve immediately or refrigerate up to 3 hours. Top with a slice of fresh banana just before serving.
14. Options: add nuts.
15. Serving Option: Make as 1 big trifle.
16. Easy Options: Use prepared pudding mix in place of the pastry cream, or cool whip in place of the whipped cream, feel free, but I can not attest to the results.
Title: Chocolate-Covered Cherry Delights
Ingredients:
- 1 butter
- 2 white sugar
- 2 eggs
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 vanilla
- 1 cocoa powder
- 3 flour
- 2 maraschino cherries
- 2 chocolate chips
- 1/2 sweetened condensed milk
Instructions:
1. Preheat oven to 350°F, rack in middle position.
2. Melt butter and mix in sugar.
3. Let mixture cool.
4. Add eggs, mix thoroughly.
5. Add baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition.
6. Add flour and mix well (dough will be stiff and a bit crumbly).
7. Drain cherries, remove stems, reserve juice.
8. Pat dough into walnut-sized balls.
9. Place on a greased cookie sheet, 12 to a standard sheet.
10. Press down in center with thumb to make a deep indentation.
11. Place one cherry in each indentation.
12. In a saucepan, over simmering water (double boiler), combine the chocolate chips and condensed milk.
13. Heat on low until the chips are melted.
14. Add approximately 1/8 cup of reserved cherry juice and stir to a thick sauce.
15. If sauce is too thick, carefully add a little more juice. Test with a teaspoon. If it doesn't glob off, it is too thick.
16. Spoon the sauce over the center of each cookie, just enough to cover each cherry. Make sure it doesn't drip down the sides.
17. Bake at 350°F for 10-12 minutes.
18. Let cool on cookie sheet for 2 minutes.
19. Remove to rack to finish cooling.
Title: Sweet and Salty Nuts
Ingredients:
- 2 butter
- 1 pecan halves
- 1/2 walnut pieces
- 1/3 granulated sugar
- 2 white corn syrup
- 1/2 coarse sea salt
- kosher salt
- fresh ground black pepper
- raw sugar
Instructions:
1. Preheat oven to 325 degrees, usung about 2 tablespoons butter, generously butter a 15x10x1-inch baking pan,set aside.
2. In a large bowl stir together the nuts, grandulated sugar, corn syrup, salt, and pepper until well combined; spread in prepared pan.
3. Bake for 25 minutes or until golden and bubbly, stirring once or twice; remove from oven; sprinkle generously with raw sugar; toss to coat.
4. Transfer mixture to a large piece of foil (Release foil works great), cool completly about 30 minutes; break apart to serve.
5. Store nuts in an airtight container at room temperature for up to 2 weeks or in freezer container in freezer up to 3 months.