lumicero/recipes-ing2inst huggingface dataset:
Title: Italian Lemon Cookies
Ingredients:
- 3 1/2 flour
- 2 1/2 baking powder
- 3 eggs
- 1/2 sugar
- 4 butter
- 1 lemon, zest of
- 1/2 vanilla extract
- 2 powdered sugar
- 2
- 3/4
Instructions:
1. In a small bowl, sift flour and baking powder together.
2. In mixing bowl, beat eggs with sugar until light and lemon colored.
3. Add the softened butter and lemon zest.
4. Slowly beat in the flour and baking powder.
5. Gradually add milk and vanilla.
6. Dough should be soft.
7. Divide dough into 6 sections.
8. Roll out each section into a rope 1/2-inch wide.
9. Cut into 3-inch pieces and twist each piece to form a loop.
10. Place on a greased baking sheet or a parchment lined baking sheet.
11. Bake in a 350°F oven for 10-12 minutes or until light brown.
12. Remove from oven and cool.
13. Combine the powdered sugar and enough orange juice to form a thin icing.
14. Brush on top of cookies and sprinkle with colored candies.
15. Makes about 4 dozen cookies, depending on size and shape of cookie.
Title: Apple Pandowdy
Ingredients:
- 1/2 brown sugar
- 1/4 walnuts
- 1/4 raisins
- 3 sliced apples
- 1/4 butter
- 2/3 sugar
- 1 egg
- 4 baking powder
- 1/2 salt
- 1 milk
- 2 1/4 flour
Instructions:
1. Preheat oven 350°F.
2. Butter bottom of 9" square baking dish, then sprinkle with some of the brown sugar, nuts, and raisins.
3. Layer in apples and remaining brown sugar.
4. Cream butter, then add sugar gradually, and then add beaten egg.
5. Sift flour, baking powder and salt. Add dry ingredients and milk alternately to creamed ingredients, then mix until smooth.
6. Pour batter over apples.
7. Bake 35-40 minutes.
8. Turn over on serving dish with apple side up.
9. Serve with topping (whipped cream, etc.).
Title: Passionfruit Summer Dessert
Ingredients:
- 3 sweetened condensed milk
- 14 passion fruit
- 12
Instructions:
1. Make up the jelly using 1 cup boiling water, stir to dissolve the powder, and then add about 3/4 cup cold water, i.e. less water than stated on packet.
2. Leave jelly in a cold place until it starts to set and has the consistency of raw egg-white.
3. Using a whisk or electric beater, whisk jelly until frothy.
4. Add sweetened condensed milk and whisk in well.
5. Add pulp from the passionfruit, stir in well, and let dessert set.
6. Serve as is, or with whipped cream, ice cream or custard.
Title: Low Cal Black-Eyed Peas Payasam
Ingredients:
- 16 light coconut milk
- 1 Splenda granular
- 2 black-eyed peas
- 2 ground cardamom
- 1 cinnamon
- 1 canola oil
- 2
Instructions:
1. Mash the black eyed peas. Keep aside.
2. In a largish pot saute the slivered almonds in oil until just brown.
3. Turn flame down to medium heat.
4. Add the coconut milk and splenda, black eyed peas
5. Stir well and add the cardamom and cinnamon.
6. Turn flame down again and simmer for about 5-6 min.
7. Serve warm or cold!
Title: Chocolate Chip Streusel Cake
Ingredients:
- 3/4 flour
- 3/4 brown sugar
- 2 cinnamon
- 1/4 butter
- 1 eggs
- 1 water
- 4 butter
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Generously grease 12-cup bundt cake pan.
3. Mix flour, brown sugar, cinnamon, and 1/4 cup butter until crumbly.
4. Stir in chocolate chips; set aside.
5. Blend cake mix (dry), eggs, water, and 1/2 cup butter in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
6. Beat on medium speed, scraping bowl frequently, 3 minutes.
7. Do Not Overbeat!
8. Pour half of the batter into the prepared pan; sprinkle with reserved crumbly mixture.
9. Pour remaining batter over crumbly mixture.
10. Bake 40 to 45 minutes or until a wooden toothpick inserted in center of cake comes out clean.
11. Cool 20 minutes; invert on wire rack.
12. Remove pan; cool cake completely.
13. Sprinkle with powdered sugar if desired.
Title: Holiday Crisps
Ingredients:
- 3/4 sugar
- 2 cinnamon
- 1/3 butter
- 6 soft taco-size flour tortillas
Instructions:
1. Lay the tortillas slightly apart on non-stick baking sheets. (or cut into shapes).
2. Mix sugar and cinnamon brush tortillas with butter. Sprinkle on sugar mixture.
3. Bake on 350 degree oven until golden brown and crisp, about 15 minute.
4. Transfer crisps to cooling rack. Serve warm.
Title: Orange Crush Pound cake
Ingredients:
- 1 shortening
- 1/4 margarine
- 2 3/4 sugar
- 5 eggs
- 3 plain flour
- 1 vanilla
- 1 margarine
- 1 cream cheese
- 1/4 powdered sugar
- 1 vanilla
- 1
- 1/2
Instructions:
1. Cream shortening, margarine and sugar.
2. Add eggs, 1 at a time,mixing well after each.
3. Add orange crush, alternately with sifted flour.
4. Add Add flavorings.
5. Put into greased and floured tube pan.
6. Bake at 325 degrees for 1 hour and 10 minutes.
7. FROSTING: Cream margarine and cream cheese Add powdered sugar and flavorings.
8. Spread over warm cake.
Title: Cream Cheese Icing
Ingredients:
- 1 cream cheese
- 1/4 margarine
- 1 vanilla
- 2 icing sugar
Instructions:
1. Mix all ingredients together.
2. Enjoy.
Title: African Sweet Potato Pudding
Ingredients:
- 1 water
- 6 sweet potatoes
- 3 heavy cream
- 1 sugar
- 1/2 powdered saffron
- 1/2 ground cardamom
- 1/2
Instructions:
1. Boil the water in a heavy saucepan. Drop in the sweet potato cubes and cook, uncovered, until tender - about 25 to 30 minutes. Drain the potatoes and return them to the pan.
2. Add the milk, cream, sugar, saffron and cardamom. Stirring often with a wooden spoon, bring the mixture to a boil over medium heat. Reduce the heat to low and simmer, uncovered, for about 1 hour, stirring often. The pudding is done when it is smooth and is thick enough to hold its shape almost solidly in the spoon.
3. With the back of the spoon, rub the pudding through a fine sieve into a serving bowl.
4. Refrigerate the pudding until cool. Before serving, sprinkle the top with a little additional ground cardamom.
Title: Banana and Peanut Butter Muffins
Ingredients:
- 9 2/3 plain flour
- 2 oats
- 1 baking powder
- 2 eggs
- 3 light brown sugar
- 2 bananas
- 4 crunchy peanut butter
- 2 butter
- 1 milk
Instructions:
1. Preheat the oven to 375°F
2. Fill a muffin tray with 12 paper muffin cases.
3. Mix the flour, oats, and baking powder in a bowl and set aside.
4. In another bowl, whisk the eggs, and then stir in the sugar, mashed bananas, peanut butter and the melted butter.
5. Add the milk and stir to combine.
6. Gently fold in the dry ingredients until just combined; do not over mix.
7. Spoon the mixture into the muffin cases and bake for 18-25 minutes, or until the tops spring back when gently touched.
8. Allow to stand for a minute before turning out to cool on a wire rack.
Title: Fruit Cocktail Cake
Ingredients:
- 2 self-rising flour
- 1 1/2 sugar
- 1 1/2 baking soda
- 2 eggs
- 2 1/2 margarine
- 1/2 vanilla
- 1 granulated sugar
- 1 1/4 evaporated milk
- 2/3
Instructions:
1. Preheat oven to 350°F.
2. Beat eggs and add sugar, flour and soda.
3. Add fruit cocktail (don't drain).
4. Pour mixture into greased 13x9 baking pan.
5. Bake for about 40 minutes.
6. When cake is nearly done, mix topping ingredients and boil for 3 minutes.
7. As soon as cake comes out of oven, cut into squares while still in pan and pour the topping over hot cake.
Title: Chocolate Pudding Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1/4 salt
- 1/2 baking powder
- 4 milk
- 1 applesauce
- 1/2 vanilla extract
- 2 boiling water
- 2 light brown sugar
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Spray a 13x9x2-inch baking pan with Pam spray.
3. Set aside.
4. In large bowl mix together flour, sugar, cocoa, baking powder and salt.
5. Mix in milk, applesauce and vanilla extract; blend thoroughly.
6. Pour into pan and spread evenly.
7. In large bowl, mix all the pudding ingredients until sugar and cocoa are dissolved.
8. Pour carefully and slowly over cake batter.
9. The pudding will be runny and the cake will look "messy", but this is normal.
10. Bake 35-40 minutes or until done.
11. The cake will be firm to the touch when done.
12. Toothpick test will not work with this cake as there is pudding underneath cake layer!
13. Let cake rest 15 minutes to cool.
14. To serve,cut cake and put on plate and then spoon the pudding over the top of cake slice.
15. Can be served warm or cold.
16. If served warm, it's a warm chocolate sauce.
17. If served cold, it's cake with chocolate pudding.
18. Cover and refrigerate leftovers up to 7 days in refrigerator.
19. Or wrap tightly and freeze up to 2 months.
Title: Original Fresh Fruit Torte
Ingredients:
- 1/4 unsalted butter
- 3/4 sugar
- 1 unbleached flour
- 1 baking powder
- 2 eggs
- 1/4 salt
- 12 Italian plums
- 1 cinnamon
- 2 sugar
Instructions:
1. Arrange oven rack in the lower third of the oven. Preheat to 350 degrees F.
2. Cream butter and 3/4 cup sugar. Add flour, baking powder, eggs and salt, and beat to mix well.
3. Spoon the batter into a 9” or 10” springform pan.
4. Cover the top with the plums, skin side down, or the peach slices very close together.
5. Combine cinnamon with 2 tablespoons sugar. Sprinkle fruit with the cinnamon-sugar mixture.
6. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool.
7. Serve at room temperature or slightly warm, plain or with vanilla ice cream.
8. Cake may be tightly wrapped with aluminum foil and frozen after it is cooled from the oven. Make extra cakes while fruit is at it’s peak and freeze, then warm wrapped cake in a 300 degree oven for serving.
Title: Hasty Cobbler
Ingredients:
- 1/2 flour
- 1/2 sugar
- 1 baking powder
- 1/2 milk
- 1 salt
- 2
Instructions:
1. Mix well all ingredients, except fruit.
2. Pour into a buttered quart casserole dish that has 2 or 3 Tbl. butter chipped up in it.
3. Pour fruit over the batter.
4. Batter will rise to the top.
5. Cook at 400 for 30 minutes.
Title: Apple and Orange Butter Pie
Ingredients:
- 2 orange zest
- 2 butter
- 185 sugar
- 1 eggs
- 3 apple
Instructions:
1. In a microwave safe jug cook Zest, Juice, Butter and Sugar on 100%power in microwave 1-2 mins until butter has melted. Stirring once. Beat Eggs in a small bowl add a small amount of hot butter mix then pour into remaining hot mixture beating rapidly. Cook on medium power 2-3 mins until thick.
2. Spray 8 or 9 inch pie tin and line with pastry.
3. Peel Apples slice thinly and cover pastry with two layers (or more) top with orange butter mix. Line outside edge with more apple slices leaving middle open for pastry leaves if desired.
4. Bake 30mins 200°C.
5. TIP:.
6. Orange can be replaced with any citrus.
Title: One-Bowl Brown Sugar Drops
Ingredients:
- 14 unsalted butter
- 1 dark brown sugar
- 1 egg
- 2 1/2 vanilla extract
- 1/2 salt
- 1/4 baking soda
- 2 unbleached all-purpose flour
- 1
Instructions:
1. Position a rack in the middle of oven; preheat to 350°.
2. Grease several large baking sheets or coat with nonstick spray.
3. In a large bowl, vigorously stir the brown sugar into the butter until well blended, mashing out any sugar lumps with the back of a spoon.
4. Stir in the egg, vanilla, salt, and baking soda until thoroughly incorporated.
5. Stir in the flour and morsels just until evenly incorporated.
6. Vigorously stir in the eggs, then the oats; let stand for 5 minutes so the oats can hydrate.
7. Drop the dough with a 1 1/2-inch spring-loaded scoop or heaping measuring tablespoonfuls, spacing about 2 inches apart.
8. Bake one sheet at a time for 8-12 minutes or until the cookies are barely tinged and almost firm when pressed in the middle; be careful not to over bake.
9. Transfer the baking sheets to wire racks; let stand until the cookies firm up just slightly, about 2 minutes.
10. Using a wide spatula, transfer the cookies to the wire racks; let cool completely.
Title: Weight Watchers Jam Dohnuts
Ingredients:
- 500 strong white flour
- 1/2 salt
- 50 caster sugar
- 2 dried yeast
- 1 egg
- 125 skim milk
- 150 hot water
- 10 caster sugar
- 400 ground cinnamon
- 4
- 1/2
Instructions:
1. Sift the flour and salt together in a large bowl. Stir in the sugar and yeast. Make a well in the middle and add the beaten egg.
2. Mix together the milk and water to give a warm liquid, then pour into the well. Mix to a soft dough.
3. Turn out onto a lightly floured surface and knead the dough until smooth and elastic – about 6-8 minutes. Divide into 20 equal pieces and shape into rounds.
4. Spray baking sheets with low fat cooking spray. Arrange the doughnuts on them, well-spaced apart to allow for rising. Cover with cling film or clean, damp tea towels until almost doubled in size. This will take about 40 minutes.
5. Preheat the oven to 220°C / fan oven 200°C / Gas Mark 7. Bake for 12-15 minutes until risen and golden. Cool.
6. Make a small incision into each doughnut and fill with 1 tsp of jam. Brush each doughnut with water and roll in caster sugar and cinnamon (if using).
Title: Hermits
Ingredients:
- 1 butter
- 1 sugar
- 3 eggs
- 1 raisins
- 1 allspice
- 1 cinnamon
- 1 nutmeg
- 2 flour
- 2 baking powder
Instructions:
1. Cream together thoroughly butter and sugar.
2. Then with a wooden spoon work in raisins and spices; eggs next, then flour and baking powder, which have been sifted together. Roll out and cut with a very small cutter.
3. Bake at 350F for about 10 minutes.
Title: Apple Nut Pound Cake
Ingredients:
- 1 vanilla instant pudding mix
- 4 cinnamon
- 2 eggs
- 4 applesauce
- 1 raisins
- 1 pecans
- 1 maraschino cherry
- 2/3 confectioners' sugar
- 1/4
Instructions:
1. Preheat oven to 350°F; grease and flour 10-inch bundt pan.
2. Combine cake mix, pudding mix, and cinnamon in a large bowl. Add remaining ingredients except confectioners sugar; stir with a wooden spoon.
3. Pour into prepared pan. Bake at 350°F for 50-55 minutes or until toothpick inserted in center comes out clean. Cool inpan 25 minutes. Invert onto serving plate. Cool completely. Dust with confectioners sugar.
4. TIP; For an enhanced flavor, toast the pecans before adding to cake batter.
5. Bake pecans in a single layer in baking sheet at 325°F for 3-5 minutes.
Title: Orange Cake Suggested by Aylmer Macpherson
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 orange
- 1/2 sour cream
- 1 baking soda
- 1 salt
- 2 flour
Instructions:
1. Preheat oven to 350*.
2. Grease and flour a 10" springform (or similar) pan. I used recipe #78579.
3. Mince the orange in a food chopper or processor. Peel and all. No seeds please! Set aside.
4. Cream together the butter and sugar.
5. Add eggs one at a time, blending well.
6. Add orange mush.
7. Mix together the sour cream and soda.
8. Mix together salt and flour, and add to the butter/orange mixture, alternating with the sour cream.
9. Pour into prepared pan.
10. Bake for 50 minutes or until done.
11. Cool on a rack for 10 minutes before removing the outer rim.
12. *Note:*.
13. The original recipe called for the addition of 1 cup raisins and 1 cup nuts. These are folded into the batter after the sour cream and flour.
14. As you may see from the photo, the cake sunk in the center. I don't know why. It was completely baked so I just told DH "it's suppose to be that way" :).
Title: Spiced Maple Pears
Ingredients:
- 3 pears
- 6 butter
- 3/4 maple syrup
- 2 brown sugar
- 2 apple pie spice
Instructions:
1. Peel pears, if desired, and cut into thin slices.
2. Melt butter in skillet over medium-high heat until light brown. Stir in maple syrup, brown sugar, and Sweet Spice Blend until smooth.
3. Add pear slices and cook 1-2 minutes, stirring often, until pear are softened.
Title: Taqueria Victoria's Banana Cake
Ingredients:
- 3 sugar
- 4 eggs
- 1 butter
- 1 baking soda
- 1 sour cream
- 4 bananas
- 3 all-purpose flour
- powdered sugar
Instructions:
1. Preheat oven to 350°.
2. Grease and flour a 10-inch bundt pan; set aside.
3. Place sugar in a large mixing bowl, in the order listed, stir in eggs, butter, baking soda, sour cream and bananas.
4. Add and stir in flour 1 cup at a time until just mixed.
5. Spoon batter into the prepared pan and bake 45 minutes or until a toothpick inserted near the center comes out clean.
6. Cool cake in pan for 30 minutes on a wire rack. Remove from pan and cool completely.
7. Sprinkle cake with powdered sugar, if desired.
Title: Easy Mocha Frosting
Ingredients:
- 3 powdered sugar
- 12 butter
- 1 1/2 vanilla
- 1 1/2
Instructions:
1. Mix on med/high speed all ingredients gradually adding the hot coffee and blend to a smooth paste (be careful when adding coffee that you do not put too much in or it will be runny).
2. Cool cake and frost spreading on the top and sides of a bundt cake or a single layer cake.
Title: Leftover Halloween Candy Cookies
Ingredients:
- 1 1/2 flour
- 1 1/4 baking soda
- 1 salt
- 1 butter
- 1 sugar
- 1 1/2 brown sugar
- 2 eggs
- 1 1/2 vanilla
- 1 1/2 oatmeal
- 3 sweetened flaked coconut
- 1/2 raisins
- 1
- 2 -3
Instructions:
1. Preheat oven to 350 degrees.
2. Line cookie sheets with parchment or use silpats, as the melted candy is very sticky.
3. Cream butter and sugars together.
4. Beat in eggs one at a time until smooth.
5. Add vanilla.
6. Mix in baking soda and flour.
7. Stir in remaining ingredients with a spoon.
8. Roll dough into walnut sized balls, flatten slightly and place 2 inches apart on lined cookie sheets.
9. Bake 8 to 10 minutes.
10. Watch carefully as melted candy may burn.
11. Cool 5 minutes on cookie sheets before removing to wire rack.
Title: Yummy and Easy Raisin Muffins
Ingredients:
- 2 all-purpose flour
- 3 baking powder
- 1/2 salt
- 3/4 sugar
- 1 banana
- 3/4 raisins
- 1 milk
- 1 egg
- 1/4 canola oil
- 12 raisins
Instructions:
1. Heat oven at 400 Fahrenheit.
2. Mix the dry ingredients together: flour, baking powder, salt, and sugar.
3. In a separate bowl, mix milk, oil, egg, banana, and raisins together. Mix very well.
4. Pour mixture on dry ingredients. Mix only until the dry ingredients are moistened.
5. Put the batter on muffin pan (with muffin liners!) carefully. Top with one raisin per muffin, if desired.
6. Bake for 20 minutes or until light to medium brown.
Title: Chocolate Lush Layered Dessert
Ingredients:
- 1/2 unsalted butter
- 1 flour
- 3/4 walnuts
- 1 pecans
- 1 cream cheese
- 1 powdered sugar
- 2 Cool Whip
- 1 instant chocolate pudding mix
- milk
Instructions:
1. Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish.
2. Bake 20 minutes at 350:
3. Cool.
4. In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
5. Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.
6. Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.
Title: Low Fat Chocolate Kahlua Cake
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 1 skim milk
- 1 egg
- 1/4 Kahlua
- 1/3
- 1
- 3
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Coat a 13 x 9-inch baking pan with nonstick cooking spray and dust with cocoa.
3. Place all ingredients except chocolate chips in a large bowl.
4. Beat with mixer for 2 minutes or until well blended.
5. Stir in chocolate chips.
6. Pour batter into prepared pan and bake for 50 minutes, or until a wooden pick inserted in middle comes out clean.
7. Cool before cutting.
Title: Brandy Baked Apples
Ingredients:
- 2 cooking apples
- 3 brandy
- 1/4 rum
- 1 soft brown sugar
- 1/2 allspice
- 3 1/2 butter
Instructions:
1. Soak the dried fruit in the brandy (or rum if you're using that) overnight.
2. Preheat oven to 300°F and core the cooking apples, leaving them whole and unpeeled.
3. Mix the sugar, butter and allspice in to the fruit and brandy mixture then stuff the cavity of the apples with it.
4. Put the apples in a dish, cover with foil and bake for 40 minutes, then remove the foil and bake for a further 10 minutes or until apples are soft.
5. Serve with heavy cream or ice cream.
Title: Banana Pudding
Ingredients:
- 4 -5 bananas
- 1 Jello Instant Vanilla Pudding Mix
- 1 cream cheese
- 8 Cool Whip
- 1
Instructions:
1. Mix cream cheese with mixer until soft and smooth.
2. Add condensed milk then add vanilla pudding mix that has been prepared as directed on the box.
3. Layer: Vanilla Wafers, bananas, pudding mix- Repeat layers , end with pudding mix.
4. Let it set in the refrigerater until chilled.
5. Top with Cool Whip.
6. Use large oblong dish.
Title: Rhubarb Robin
Ingredients:
- 4 -5 rhubarb
- 1 egg
- 1 granulated sugar
- 3 flour
- 18 1/2 butter
- 3/4 Cool Whip
Instructions:
1. Mash the first 4 ingredients together.
2. Pat into the bottom of 13x9 pan.
3. Sprinkle with the cake mix.
4. Arrange butter slices over the top.
5. DO NOT STIR.
6. Bake at 350* for 50 minutes.
7. Cool, dollop with Cool Whip before serving.
Title: Butterscotch Cupcakes
Ingredients:
- 1 egg
- 2/3 dark brown sugar
- 1 milk
- 1/3 butter
- 2 corn syrup
- 1 vanilla
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 3 -4 butter
- 1 icing sugar
- 1
Instructions:
1. Preheat oven to 375°F Lightly Butter nonstick muffin pan or line with paper baking cups.
2. In large bowl, whisk egg. Whisk in brown sugar, Milk, Butter, corn syrup and vanilla. Sprinkle with flour, baking powder and salt and whisk until blended and smooth.
3. Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted into centre cupcake comes out clean.
4. Let cool in pan on rack for 10 minute Transfer to rack to cool completely.
5. Icing: In bowl, using electric mixer, beat 2 tbsp of the butterscotch sauce with Butter until blended. Sift icing sugar into bowl and beat until smooth, adding as much of remaining butterscotch a little at a time as necessary to make icing smooth and spreadable. Spread over cooled cupcakes.
6. Tips: If you don't have dark brown sugar, use light brown sugar and add 2 tsp (10 mL) fancy molasses.
Title: The Best Chocolate Frosting
Ingredients:
- 1/2 butter
- 9 Baker's German's chocolate
- 1 1/2 powdered sugar
- 1 vanilla
- 1 1/2 milk
Instructions:
1. Mix butter and chocolate in mixing bowl.
2. Stir in powdered sugar.
3. Beat vanilla and milk until smooth and of spreading consistency.
Title: Frosted Double Chocolate Cookies
Ingredients:
- 2 all-purpose flour
- 1 1/4 baking soda
- 3/4 salt
- 1/2 butter
- 1/2 margarine
- 1/2 brown sugar
- 1/4 granulated sugar
- 1 vanilla extract
- 1 egg
- 1/2 butter
- 2 margarine
- 1 1/4 powdered sugar
- 2 milk
Instructions:
1. PREHEAT oven to 375°F.
2. MICROWAVE 3/4 cup morsels in a small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. Combine flour, baking soda and salt in a small bowl.
3. BEAT butter, brown sugar, sugar and vanilla extract in a large mixing bowl until creamy. Beat in melted chocolate and egg. Gradually beat in flour mixture. Stir in 3/4 cup morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
4. BAKE for 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Thinly frost centers of cookies with chocolate frosting.
5. FOR CHOCOLATE FROSTING:
6. MICROWAVE remaining 1/2 cup morsels and butter in medium, uncovered, microwave-safe bowl on HIGH power for 30 seconds; stir until smooth. Microwave at additional 10 to 15-second intervals, stirring until smooth. Add powdered sugar and milk; stir until smooth.