lumicero/recipes-ing2inst huggingface dataset:
Title: Polvorones - Mexican Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 vegetable shortening
- 2 1/2 confectioners' sugar
- 1 orange zest
- 1 unbleached all-purpose flour
- 2 ground walnuts
- 2/3 sea salt
- 1/4
Instructions:
1. In a bowl, using an electric mixer on medium speed, beat together the butter and shortening until creamy. Add 1 1/2 cups of the confectioners' sugar, the orange zest, and the orange juice and beat until blended.
2. In another bowl, stir together the flour, nuts, and sea salt. Add the flour mixture 1 tablespoon at a time to the butter mixture, beating until thoroughly incorporated. The dough will be crumbly. Transfer the dough to a large sheet of plastic wrap and press the dough into a ball. Wrap and then refrigerate for 1 - 2 hours.
3. Position a rack in the upper third of the oven and preheat the oven to 325°F Line a baking sheet with parchment (baking) paper or with a silicone baking mat.
4. Using your hands, roll or squeeze small pieces of the dough into 3/4-inch (2cm) balls. Place the balls on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart and gently pressing them to flatten slightly.
5. Bake the cookies until the eges turn pale gold, 10-15 minutes (my oven takes slightly longer).
6. Meanwhile, place the remaining 1 cup confectioners' sugar in a shallow bowl. When the cookies are ready, remove the baking sheet from the oven. While they are still hot, using a spatula, remove the cookies one at a time and carefully roll them in the sugar. Set aside on a rack and let cool completely, then roll them again in the sugar, shaking off any excess.
7. Serve the cookies at once, or layer between sheets of parchment paper in an airtight container and store at room temperature for up to 3 days.
Title: Christmas Crumble
Ingredients:
- 350 dessert apples
- 450 banana
- 1 orange
- 1 flour
- 100 butter
- 75 sugar
- 50
Instructions:
1. Preheat the oven to 200 C or 400 degrees F.
2. Put the sliced apples in a 1 litre casserole dish, then stir in the mincemeat, the banana and the orange juice.
3. Whizz the flour, butter and sugar in a food processor or work them to crumbs with your fingers.
4. Drizzle over a few drops of water and stir.
5. Sprinkle over the top of the dish and bake until crisp on top.
Title: Banana-Pecan Upside-Down Cake
Ingredients:
- 160 demerara sugar
- 55 unsalted butter
- 1 honey
- 1 pecans
- 2 bananas
- 200 self-raising flour
- 2 baking powder
- 1/4 salt
- 100 caster sugar
- 60 demerara sugar
- 110 unsalted butter
- 2 eggs
- 1 vanilla essence
- 1/4 milk
- 120
Instructions:
1. Pre-heat an oven to 175 degrees and spray a 9 inch cake tin with non-stick spray (or grease with butter).
2. For the topping, melt the butter over a medium heat with the sugar until the sugar dissolves and it begins to form a smooth caramel. Pour over the base of the cake tin and sprinkle the crushed pecans over this. Place the sliced bananas on the caramel-nut mixture, pour honey over this and then sprinkle with cinnamon and set aside for later.
3. For the cake batter, sift the flour, baking powder & salt into a bowl.
4. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and almond extract, 2 egg yolks and beat well.
5. In another separate bowl, whisk the 2 egg whites until stiff.
6. Fold the flour mixture into the butter mixture in 2 steps and add the milk to this mixture. Fold in the beaten egg-whites.
7. Pour the cake mixture on top of the bananas and bake in the oven for approx 35 minutes, or until the top of the cake is brown and the edges have begun to come away from the tin. Remove from the oven and let it cool, loosen the edges of the cake from the tin and then turn upside down onto a serving plate.
Title: Intense Chocolate Bar Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 2 1/2 quick-cooking oats
- 1/2 salt
- 1 baking powder
- 1 baking soda
- 2 chocolate chips
- 100
- 1 1/2
Instructions:
1. In large bowl, cream together butter and sugars. Beat in eggs and vanilla.
2. In separate bowl, combine flour, oats, salt, baking powder and baking soda. Process in blender, in small amounts, until flour mixture forms a powder.
3. Add flour mixture to butter mixture, 1 third at a time, until just blended. Add chocolate, chips, grated chocolate and chopped nuts.
4. Using 2 level tablespoons dough for each cookie, shape dough into balls. Place 2" apart on ungreased baking sheet. Bake at 375 for 14 minutes.
Title: Goblin Chewies
Ingredients:
- 1 shortening
- 1 brown sugar
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 1/2 old fashioned oats
- 1 raisins
- 1 chocolate chips
- 1
Instructions:
1. In a mixing bowl, cream shortening and sugars. Add eggs and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in oats, cereal, orange slices and chips or raisins.
2. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Flatten slightly with a fork. Decorate with raisin or chocolate chip eyes and orange slice mouths. Bake at 350° for 10-14 minutes. Cool on wire racks.
Title: Honigplatzchen
Ingredients:
- 1/2 granulated sugar
- 1/2 butter
- 1/2 honey
- 1 egg
- 1 vanilla extract
- 1/2 baking soda
- 1/2 ground ginger
- 2 all-purpose flour
Instructions:
1. Preheat oven to 350°F.
2. Lightly grease cookie sheets.
3. Combine sugar, butter, and honey in a saucepan over low heat.
4. When melted remove from heat and let cool.
5. Beat eggs, vanilla, baking soda and ginger together.
6. Slowly add to cooled honey mixture.
7. Gradually add flour.
8. Drop by the spoonful onto cookie sheets.
9. Bake 12-15 minutes or until golden brown.
10. Transfer to wire racks to cool.
Title: Pina Colado Cupcakes
Ingredients:
- 1 2/3 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1/2 salt
- 3/4 brown sugar
- 1/4 granulated sugar
- 1/2 unsalted butter
- 1 egg
- 1/2 coconut milk
- 1/2 vanilla extract
- 2 unsalted butter
- 3/4 confectioners' sugar
- 3 coconut milk
- 1/4 vanilla extract
- 2 salt
- 1 coconut flakes
- 1/4 cherries
- 12 pineapple
- 3 -4
Instructions:
1. Preheat oven to 350°F.
2. Line a 12 count muffin pan with cupcake liners. Set aside.
3. Make the cupcakes----> In a medium bowl mix together Flour, Baking Powder, Baking Soda and the 1/2 tsp Salt.
4. In a large microwave safe bowl, melt the 1/2 cup Butter in microwave.
5. Whisk in Brown Sugar and Granulated Sugar into melted Butter.
6. Whisk in Egg, Pineapple Juice, 1/2 cup Coconut Milk and 2 tsp Vanilla Extract until combined.
7. Slowly mix dry ingredients into wet ingredients until no lumps remain.
8. Fill cupcake liners 3/4 cup full.
9. Bake for 20 minutes or until a toothpick (or cake tester) inserted into center comes out clean.
10. Make the frosting---> In a medium bowl, beat the 3/4 cup softened Butter for about 3 minutes until smooth and creamy.
11. Add Confectioners' Sugar, the 1/4 cup Coconut Milk and 2 tsp Vanilla Extract to butter and mix on low for 1 minute then increase to high for 3-4 minutes.
12. Add more Confectioners' Sugar if too thin or Coconut Milk if too thick. Keep in mind it will thicken up quite a bit in time.
13. Add Salt to frosting if too sweet.
14. Frost cooled cupcakes.
15. Decorate cupcakes with flaked coconut, pineapple slices and/or a cherry.
Title: My Own Spicy Sweet Noodle Kugel
Ingredients:
- 16 butter
- 4 dried mango
- 6 fresh ginger
- 1 ground allspice
- 1 sour cream
- 1 cottage cheese
- 2 granulated sugar
- 2 eggs
- 1 1/2 sugar
- 8 cinnamon
- 1 ground allspice
- 1/2
Instructions:
1. Preheat oven to 350°F Grease a 9x13 pan.
2. Cook noodles until al dente, drain. Place in a large bowl, add butter & stir until melted.
3. Combine diced mango, cream, ginger & 1t allspice in a small saucepan. Bring to a boil. Turn off heat & allow to steep.
4. Add sour cream, cottage cheese, 1 1/2c sugar, beaten eggs & mango/cream mixture to noodles. Stir well until combined. Pour into greased 9x13 pan.
5. Combine 1T sugar, cinnamon & 1/2t allspice in small bowl. Sprinkle over top of kugel. Bake 35-45 minutes until set & browned on top.
6. Allow to sit for a few minutes then enjoy!
Title: Strawberry Sauce for Yogurt, Ice Cream, Pound Cake & More!!
Ingredients:
- 2/3 sugar
- 1 strawberry
- 1/3 water
- 1 lemon juice
Instructions:
1. Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil; Simmer until the sugar is completely dissolved.
2. Allow the syrup to cool completely (You can speed up the cooling by setting pan in a shallow bowl of ice water.).
3. Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup; Puree until smooth.
4. Press through fine strainer to remove some of the strawberry seeds,if desired.
5. Coarsely chop remaining strawberries and add to strawberry puree and serve.
6. This sauce can be stored refrigerated, in tightly covered containers for up to 4 days.
Title: Traditional Shortbread
Ingredients:
- 9 plain flour
- 3 caster sugar
- 6 butter
Instructions:
1. Mix the flour and sugar first, and then rub in the butter.
2. Knead the mixture until it becomes a smooth paste.
3. Roll out till about 3/4 inch thick or 2cm thick.
4. Cut into rectangles and decorate the top with a fork creating rows of holes.
5. Transfer to a greased baking sheet and bake for 20-25 minutes at 160°C (325°F/Gas Mark 3). They want to stay pale and light golden.
6. In warm weather you may want to chill the cookies before baking.
7. This recipe can also be used for petticoat tails. Just split the mixture in two and flatten into 7 inch rounds about a half inch thick (1cm). Mark top into 8 portions and decorate with a fork. Bake for 30 minutes.
8. To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar. Grease the mold with oil and evenly sprinkle half the flour/sugar mix. Press the shortbread into the mold, and turn out onto a baking sheet before baking.
Title: Pineapple Crunch Cake
Ingredients:
- 2 granulated sugar
- 1/2 margarine
- 3 eggs
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 12 crushed pineapple
- 1 vanilla extract
- 1/2 margarine
- 1 1/2 granulated sugar
- 6 evaporated milk
- 1 salt
- 1 flaked coconut
- 1 pecans
Instructions:
1. Cream sugar and margarine in bowl. Add eggs, flour, soda and salt, mix well.
2. Ad pineapple, undrained, and vanilla.mix well.
3. Pour into greased and floured 13x9 pan.
4. Bake at 300* for 1 hour or until cake tests done.
5. Spread PECAN TOPPING over hot cake.
6. Broil until TOPPING is bubbly.
7. to prepare PECAN TOPPING:.
8. Combine all ingredients in bowl, mix well.
9. spread over hot cake.
10. Broil until bubbly.
Title: Papaya Dessert Soup
Ingredients:
- 1 papaya
- 2 -3 sugar
- 3 -4 lotus seeds
- 1 -2 water
- 40
- 1
Instructions:
1. Wash the papaya and cut into 1-inch cubes.
2. Soak the White fungus until it expands.
3. Cut the White fungus into smaller pieces.
4. Cook the rock sugar until it has melted.
5. Boil the rock sugar and place the papaya pieces into the pot.
6. After the soup has boiled, place the soup into a ceramic pot.
7. Get a large metal pot and put the ceramic pot inside.
8. Fill the large metal pot with a little bit of water and let the water boil.
9. Lower the heat, cover tightly and simmer for an hour.
Title: Broiled Fruit
Ingredients:
- 2/3 strawberry
- 2/3 blueberries
- 2/3 raspberries
- 2 artificial sweetener
- 1 fresh lemon juice
- 4 1/2 silken tofu
- 1/4 skim milk
- 1 vanilla extract
Instructions:
1. Preheat broiler to high.
2. Place berries in a medium bowl; toss with 1 tablespoon of Splenda and lemon juice. Spoon into a shallow, ovenproof baking dish large enough to hold all berries in a single layer. Place dish three to four inches from broiler and cook until fruit just starts to burst, about 5 minutes. Remove from oven and set aside.
3. Combine tofu, milk, vanilla extract and remaining tablespoon of Splenda in a blender or bowl of a food processor and blend until smooth, about 2 to 3 minutes.
4. To serve, divide berries between 4 shallow bowls and top with vanilla sauce. Yields about 1/2 cup of berries and 1/4 cup of sauce per serving.
Title: Easy Brownies
Ingredients:
- 2 butter
- 1/2 eggs
- 2 sugar
- 1 flour
- 3/4 vanilla
- 1/2 baking powder
- 1
Instructions:
1. Melt butter and 2 chocolate squares about 4 rectangles of bakers chocolates
2. Beat eggs and sugar.
3. Add , baking powder, and flour.
4. Then melted Chocolate and butter.
5. Pour into greased baking pan in a cold oven set temperature to 300 degrees for 55 minutes.
Title: Blueberry Delight
Ingredients:
- 2 1/2 graham cracker crumbs
- 1/2 butter
- 1 white sugar
- 1 icing sugar
- 2
- 1/2
Instructions:
1. Mix first 3 ingredients together.
2. Put in a 9x13 pan.
3. Bake 350 for 10 minute.
4. Whip cream, mixing in the icing sugar when it starts thickening.
5. Pour over cooled crumb mixture.
6. Pour pie filling over whipped cream.
7. Chill for 3 hours before serving.
Title: Glazed Cranberry Mini Cakes
Ingredients:
- 1/3 butter
- 1/3 margarine
- 1/3 granulated sugar
- 1 light brown sugar
- 1 1/4 egg
- 1 1/3 vanilla extract
- 3/4 all-purpose flour
- 1/4 baking powder
- 1/4 baking soda
- 2 salt
- 1 1/4 milk
- 1/2 fresh cranberries
- 1 2/3 walnuts
- 2 white chocolate chips
Instructions:
1. Heat oven to 350°F
2. Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter).
3. Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy.
4. Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture.
5. Add milk; stir until blended.
6. Stir in cranberries, walnuts and 2/3 cup white chips (reserve remaining chips for glaze).
7. Fill muffin cups about 7/8 full with batter.
8. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
9. Cool 5 minutes; remove from pans to wire rack.
10. Cool completely.
11. To prepare the white glaze: place remaining 1 cup white chips in small microwave-safe bowl; sprinkle vegetable oil over chips.
12. Microwave at MEDIUM (50%) 30 seconds; stir.
13. If necessary, microwave at MEDIUM an additional 30 seconds or just until chips are melted when stirred.
14. Drizzle white glaze over top of mini-cakes.
15. Refrigerate 10 minutes to set glaze.
Title: Birthday Party Chow
Ingredients:
- 12 white corn syrup
- 1/4 water
- 1/8 butter
- 1/4 granulated sugar
- 1 baking soda
- 1/4 vanilla extract
- 2 white chocolate
- 1/2
- 1
Instructions:
1. Measure the cereal and put in a very large bowl.
2. Over medium heat, melt the butter in a medium sauce pan.
3. Add the corn syrup and water. Stir.
4. Add the sugar. Make sure not to let any sugar stick to the edges of the pan. If one grain of sugar is left undissolved, it can cause the whole batch to crystallize.
5. Bring to a boil and continue to cook until the mixture reaches 245-255 degrees.
6. (Please use a candy thermometer). It is important for the mixture to reach this temperature, if it doesnï¿½t the candy will not harden properly.
7. Add the baking soda and stir quickly as the mixture begins to bubble. Once bubbly and frothy, remove the pan from heat.
8. Add the flavor until mixed.
9. Pour over the cereal. Fold into the cereal until evenly coated.
10. Drizzle melted white chocolate while gently stiring.
11. Add the sprinkles, if you add them too early they will melt.
Title: Frozen Unicorn Hot Chocolate
Ingredients:
- 6 white chocolate
- 3/4 milk
- 1 strawberry
- 2 heavy cream
- 3 confectioners' sugar
- 1/2
- 1
Instructions:
1. In a small sauce pot, add the chocolate and melt over low heat. Once melted, stir in the milk and whisk to combine completely. Pour into blender and add strawberries and ice. Blend until completely smooth.
2. To make the whipped cream, place the blueberry preserves in a chilled bowl and whisk in a few tablespoons of the milk to loosen. Add the remaining cream, confectioners sugar, and beat until a medium peak.
3. Top the frozen hot chocolate with the blueberry whipped cream and garnish with sprinkles and unicorn horn.
Title: Lemon Raspberry Squares
Ingredients:
- 1/2 butter
- 1/4 white sugar
- 1 all-purpose flour
- 2 eggs
- 1/4 white sugar
- 2 lemons
- 3 all-purpose flour
- 1/4 frozen raspberries
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together the softened butter, 2 cups flour and 1/2 cup sugar. Press into whatever shallow pan (ungreased!) you have. 9" works great!
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
4. In another bowl, whisk together the remaining 1/4 cup sugar and 3 tbls flour. Whisk in the eggs, lemon juice. and the blended 1/4 cup of frozen raspberries. Pour over the baked crust (it's fine if it's warm).
5. Bake for an additional 20 minutes in the preheated oven. Keep an eye if the liquid is starting to firm up. Take it out and let it cool.
Title: Just Add Water Chocolate Cake in a Mug Mix from the More With Le
Ingredients:
- 1 flour
- 3/4 sugar
- 1 1/2 baking powder
- 1/4 dry milk
- 1/4 salt
- 1
Instructions:
1. Combine all dry ingredients.
2. Mix 4 Tbl mix with 2 Tbl water in a bowl or mug. You can add chocolate chips if you prefer.
3. Cook in microwave for 30-40 seconds.
4. Your cake should look dry on top. If you aren't sure use a spoon to pull the side of the cake away from the mug and see if the bottom is wet.
5. Let rest for 2 minutes.
6. Top with chocolate syrup/sauce, whipped cream, or powdered sugar.
7. Serve warm.
Title: Easy Refrigerator Pineapple Graham Dessert Squares
Ingredients:
- 2 1/2 butter
- 1 icing sugar
- 1 1/2 eggs
- 2 crushed pineapple
- 1
- 2
Instructions:
1. Set oven to 350°F.
2. Grease an 8 x 8-inch square baking dish.
3. Combine graham wafer crumbs with 1/2 cup melted butter.
4. Pat into bottom of prepared baking dish.
5. Bake for 10 minutes; cool.
6. In a bowl, cream 1/2 cup softened butter with icing sugar for about 3 minutes.
7. Add in eggs, beat well until combined.
8. Transfer the mixture into cooled crust.
9. In a bowl, combine/fold the whipped cream with VERY well drained crushed pineapple.
10. Spread over the egg mixture.
11. Sprinkle with graham cracker crumbs.
12. Refrigerate for 2 hours before serving.
Title: Lite Coconut-Peach Cobbler With Bourbon-Pecan Ice Cream
Ingredients:
- 4 low-fat vanilla ice cream
- 1/4 pecans
- 1/4 Bourbon
- 2 all-purpose flour
- 3 granulated sugar
- 1 baking powder
- 1/4 salt
- 1/2 sweetened flaked coconut
- 6 butter
- 1/2 fat-free evaporated milk
- 2 brown sugar
- 11 all-purpose flour
- 1 ground nutmeg
- 6 salt
- 1/4 granulated sugar
- 1 sugar substitute
- 1
Instructions:
1. To prepare ice cream, combine vanilla ice cream, chopped pecans, and bourbon in a bowl; cover and freeze mixture for at least 3 hours.
2. To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3 tablespoons granulated sugar, baking powder, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended. Add coconut and butter; pulse 10 times or until mixture resembles coarse meal. Combine milk and egg yolks. Remove 1 tablespoon milk mixture; set aside. With processor on, slowly pour remaining milk mixture through food chute; pulse 5 times or just until blended. Gently press mixture into a 6-inch square on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for at least 30 minutes. Roll dough, still covered, into a 14 x 10-inch rectangle.
3. Preheat oven to 350°.
4. To prepare filling, combine sliced peeled peaches, brown sugar, 6 tablespoons flour, nutmeg, and dash of salt in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray. Remove one sheet of plastic wrap from dough; place dough on peach mixture, pressing to edge of dish. Remove the remaining sheet of plastic wrap; brush dough with reserved milk mixture. Cut 6 (2-inch) slits in dough, and sprinkle with 1 tablespoon granulated sugar. Bake at 350° for 35 minutes or until golden. Let stand 30 minutes on a wire rack. Serve with bourbon-pecan ice cream.
Title: Dark Chocolate and Walnut Torte
Ingredients:
- 1/3 all-purpose flour
- 1/3 unsalted butter
- 9 eggs
- 3/4 granulated sugar
- 6 vanilla
- 1 cream of tartar
- 1 confectioners' sugar
- 1/4 fresh raspberry
- 2
- 1/4
- 1
Instructions:
1. Preheat oven to 375°F Line bottom of a 9-inch springform pan with parchment or waxed paper. Grease the bottom and sides of the pan with butter. Chop the untoasted walnuts and flour in a food processor fitted with the blade until smooth, set aside.
2. Combine the chocolate and butter in a heatproof glass bowl or measuring cup. Microwave on HIGH 1 minute; stir mixture then microwave for additional 30 seconds. Stir until chocolate is melted; set aside.
3. Beat the egg yolks, 3/4 cup sugar and vanilla on high in the bowl of an electric mixer fitted with the whisk attachment, until pale yellow, 5-8 minutes. Stir in chocolate mixture then stir in reserved walnut and flour mixture.
4. Combine the egg whites, cream of tartar and a small amount of the remaining 1/4 cup sugar in the bowl of an electric mixture. Whip on high speed with the whisk attachment until the whisk leaves visible paths in the egg whites and the mixture looks light, glossy and fluffy. Beat in the remaining sugar and continue whipping until stiff peaks form, about 1 to 2 minutes.
5. Fold egg whites into chocolate mixture in thirds until it is well blended. Gently transfer the batter to the prepared springform pan.
6. Bake until a toothpick or cake tester comes out of the cake clean, 35 to 40 minutes. Cool in pan; the center will sink a little as it cools, don’t worry. Run a paring knife around the edge of the pan to make sure the edges are free before unmolding and removing the top part of the pan.
7. Use a fine sieve to sprinkle confectioner’s sugar over top. Sprinkle with toasted walnuts and raspberries before serving.
8. Note: This cake has a rich but light texture. Because it contains so little flour, the cake has to be cut carefully with a sharp knife. It can be placed, with the bottom of the pan, on a larger plate so that pieces can be taken neatly.
Title: Oatmeal Granola Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 dark brown sugar
- 1/2 white sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 vanilla extract
- 1/4 flour
- 1 salt
- 1/2 baking soda
- 1 baking powder
- 1 cinnamon
- 1 1/2 allspice
- 1 1/2 oats
- 3/4 granola cereal
Instructions:
1. Preheat oven to 350. In a bowl mix flour, salt, baking soda, baking powder and spices till well blended. Set aside.
2. In another bowl, beat butter, shortening and sugars until light and creamy. Then add the eggs one at a time until they are blended. Add the vanilla beat until well blended, about a minute.
3. Add the flour mixture to the butter and sugar mixture. When dough is well blended, fold in fruit, oats and granola. Break your granola into manageable pieces if needed.
4. Drop by rounded teaspoon onto pan. We lined our pans with wax paper but whatever you choose to do to your pans is up to you. Bake for 10 - 12 minutes. Oven temps vary, so keep an eye on your cookies !
Title: Southern Fluffy Frosting
Ingredients:
- 3 granulated sugar
- 1/3 light corn syrup
- 3/4 boiling water
- 6 salt
- 1 vanilla
- 1
- 1/4
Instructions:
1. Place sugar, corn syrup and boiling water in a 3 qt saucepan over moderate heat.
2. Stir until sugar dissolves.
3. When mixture comes to a full boil, remove from heat and set aside briefly Beat egg whites with salt to stiff peaks.
4. Transfer hot syrup to a pitcher for easy pouring.
5. Beating at high speed, pour hot syrup in a thin threadlike stream into the whites.
6. Pour slowly and scrape down sides if necessary to keep the entire mass well mixed.
7. After all of the syrup has been beaten in, add vanilla and almond extract.
8. Continue beating for 10-15 minutes on high until icing is very stiff.