lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Cake Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 lemon juice
- 3/4 flour
- 1 baking powder
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 salt
- 1/2 powdered sugar
- 1 cream cheese
- 2 butter
- 4 vanilla
- 1/2
Instructions:
1. In a medium bowl, make filling by mixing all filling ingredients together and setting aside.
2. Preheat oven to 375°F.
3. In a large bowl, beat eggs for 5 minutes.
4. Gradually add sugar.
5. In separate bowl, mix remaining ingredients together EXCEPT nuts; gradually add to egg mixture.
6. Grease a 15x10x1 cookie sheet; line with wax paper; grease and flour paper.
7. Spread mixture EVENLY onto cookie sheet; top with nuts and bake for 13-15 minutes or until top of cake springs back when touched.
8. Sprinkle a cotton kitchen towel liberally with powdered sugar.
9. Immediately loosen and turn cake onto towel; carefully peel off paper.
10. Roll up cake and towel and allow to cool on wire rack.
11. Unroll cake VERY CAREFULLY and remove towel; spread filling over cake and reroll.
12. Wrap with plastic wrap and refrigerate at least one hour before serving.
Title: Rather Minty Brownies
Ingredients:
- 1 unsalted butter
- 6 bittersweet chocolate
- 2 sugar
- 4 eggs
- 1 1/2 all-purpose flour
- 1 kosher salt
- 4
Instructions:
1. Preheat oven to 350°.
2. Line a 13 x 9 inch pan with foil; grease it with butter or cooking spray.
3. In a saucepan, melt the butter and chocolate over med-low heat just until melted (make sure not to let the chocolate boil or burn).
4. Remove from heat and let cool for about 10 minutes.
5. Add in the sugar, eggs, flour, salt, and vanilla all at once.
6. Stir until completely combined.
7. Pour into prepared pan.
8. Arrange the Junior Mints in even rows over the top (8 across and 10 down).
9. Bake for about 25 minutes, until the brownies pull away from the sides of the pan.
10. Let cool completely in the pan.
11. Freeze, uncovered, for at least 1 hour, or until firm enough to cut easily.
12. Lift the brownies out of the pan using the edges of the foil as handles.
13. Cut into small squares and place on a serving plate in 1 layer (they are so soft that they will stick together if stacked).
Title: The Best Ever Blueberry Pie
Ingredients:
- 2 all-purpose flour
- 1/4 salt
- 2/3 butter
- 2 cold water
- 1/2 sugar
- 2 all-purpose flour
- 1/4 ground nutmeg
- 1/4 allspice
- 1/4 ground cinnamon
- 6 fresh blueberries
Instructions:
1. Heat oven to 400°F Combine 2 cups flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
2. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.
3. Combine sugar, 2 tablespoons flour, nutmeg and cinnamon; mix well. Stir in blueberries. Spoon blueberry mixture into prepared pie crust.
4. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Cut out decorative shapes in dough using a small cookie cutter. Place dough over filling. Seal, trim and crimp or flute edge. Cover edge of crust with 2-inch strip of aluminum foil so it don't burn.
5. Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust.
6. Cool pie 30 minutes; serve warm. Store refrigerated.
7. TIP::: If fresh blueberries are unavailable, substitute frozen blueberries and increase baking time by 15 minutes.
Title: GOAN COCONUT CAKE (BAATH)
Ingredients:
- 4 semolina
- 1 baking powder
- 1/4 fine sea salt
- 2 1/2 coconut oil
- 1/4 unsalted butter
- 8 eggs
- 4 coconut milk
- 1 cream of coconut
- 1/4 rose water
- 1 1/2 unsweetened dried shredded coconut
- 1
Instructions:
1. Line a 8-by-8–inch square cake pan with parchment paper; grease with butter, then set aside.
2. Whisk flour, baking powder, and salt in a bowl; in a large bowl, beat sugar, coconut oil, and butter on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until smooth. Add half the coconut milk and cream of coconut, then half the dry ingredients, and beat until just combined; add in remaining coconut milk and cream of coconut, plus the rosewater, mixing well to combine. Add remaining dry ingredients and mix well; fold in shredded coconut, then pour batter evenly into prepared pan. Cover with plastic wrap, then refrigerate overnight.
3. The next day, heat oven to 350°. Unwrap cake, then bake, turning halfway through, until golden brown, about 90 minutes. Cool cake completely before cutting and serving.
Title: Kamut® Cookies for Creme
Ingredients:
- 3 sugar
- 1 1/2 shortening
- 2 coffee
- 1/2 vanilla extract
- 3 cornstarch
- 1/4 salt
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 375F and line a baking sheet with parchment paper.
2. In a bowl, cream the sugar and shortening together, then add the coffee and vanilla and beat inches.
3. Stir in the flour, cocoa, cornstarch and salt.
4. Roll out to 1/4" thickness and cut into small rectangles.
5. Bake for 12 minutes. Cool completely on the sheets.
Title: Judy Murphy's Oatmeal Cookies
Ingredients:
- 2 brown sugar
- 1 white sugar
- 2 salt
- 2 1/2 cinnamon
- 1 1/2 cloves
- 4 quick oats
- 2 flour
- 1 shortening
- 1/2 water
- 2 baking soda
Instructions:
1. Preheat oven to 350°F.
2. Mix all dry ingredients (not soda), add melted shortening and mix well.
3. Dissolve soda in boiling water and add to mixture.
4. Mix all together (you may want to get your hands in there). Add a little more water if too dry.
5. Form into small little patties about 2 1/2 inches in diameter. Place on a non greased cookie sheet.
6. Bake for 15 minutes.
7. Towards the end of baking (10 min) lift cookie sheet by edge and drop down to collapse cookie (trust me).
Title: Chocolate Chip Pumpkin Cupcakes
Ingredients:
- 1 pumpkin
- 1 water
- 1/4 eggs
- 2 ground cinnamon
- 1 ground nutmeg
- 1/2 ground allspice
- 1/2 baking soda
- 2 chocolate chips
- 1
Instructions:
1. Pre-heat oven to 350°F (remember to lower if you're using a dark pan!). Prepare 3 dozen muffin cups, and set aside.
2. Combine cake mix, pumpkin, water, eggs, cinnamon, nutmeg, allspice, and baking soda in a large mixing bowl.
3. Mix with an electric mixer for about 3 minutes or until the batter looks thick and well blended.
4. Fold in chocolate chips!
5. Spoon batter into the previously prepared muffin cups so that they are about 3/4 of the way full.
6. Pop into the oven and leave there for 17-20 minutes until the cakes are lightly brown and springy when gently pressed.
7. Remove from oven and allow to cool for ten minutes or else as long as you can wait.
8. Eat and enjoy!
Title: Fudgy Oatmeal Wheat Germ Brownies
Ingredients:
- 1 margarine
- 5 quick-cooking oats
- 3/4 quick-cooking oats
- 2 toasted wheat germ
- 1/4 salt
- 1/3 baking powder
- 1/2 egg
- 1/2 brown sugar
- 1 sugar
- 2 vanilla
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease 8X8X2 inch pan.
3. Melt chocolate with margarine in small heavy saucepan over very low heat or in double boiler.
4. Remover from heat; blend. Reserve.
5. Combine oats, wheat germ, nonfat dry milk, baking poder, salt (you can add 1/2 cup chopped walnuts if you like) in medium size bowl. Mix well. Reserve.
6. Beat eggs in medium size bowl until light.
7. Gradually beat in both sugars and vanilla until mixture is thick.
8. Stir in chocolate mixture; fold in oat mixture. Spread batter in pan.
9. Bake at 350 for 20-25 minutes or until toothpick inserted into the middle comes out clean and the top is crips and edges firm.
10. Cool in pan on rack. Cover with foil, and refrigerate overnight.
Title: Oat Crumble Ice Cream Topping
Ingredients:
- 1 rolled oats
- 1/2 brown sugar
- 1/4 flour
- 1/4 salt
- 1/3 butter
- 1/3
Instructions:
1. Preheat oven to 350.
2. Combine oats, sugar, flour, salt and nuts.
3. Add butter and mix.
4. Spread a thin layer on silpat covered sheet.
5. Bake 12 minutes.
6. Break with a fork.
7. Remove and cool.
Title: Chocolate Chipotle Cream Brulee
Ingredients:
- 2 vanilla
- 1 sugar
- 3
- 6
- 1/2
Instructions:
1. Bring whipping cream to a simmer/bare boil in saucepan. Remove from heat and add chopped chocolate, chipotle chili powder and vanilla. Stir until smooth. Cool for 15-20 minutes.
2. Whisk together egg yolks and sugar in medium sized bowl. Slowly whisk cooled chocolate mixture into egg mixture. Whisk until smooth.
3. Preheat oven to 300 degress F. Spray 6 1/2c. custard cups with vegetable oil spray. Place cups in a shallow baking pan. (9 x 13" works well). Pour boiling water into baking pan so that water level comes halfway up sides of custard cups.
4. Bake until just set; about 40 minutes. Cool and refrigerate.
5. To add traditional sugar crust to custards, either use a brulee torch or add about 2 tsps. sugar to top of each baked custard and put under broiler until sugar is melted. Let cool until sugar is hardened.
Title: Ginger Gems
Ingredients:
- 3/4 butter
- 1 margarine
- 1/4 sugar
- 1 molasses
- 2 egg
- 2 flour
- 1 baking soda
- 1/2 cinnamon
- 1/2 ground cloves
- 1/4 ginger
- 1 salt
- raisins
Instructions:
1. Preheat oven to 300°F.
2. Cream together butter and sugar, then add molasses and egg. Mix well.
3. In a separate bowl, combine the dry ingredients, then add to creamed mixture. Blend well.
4. Stir in raisins.
5. Roll dough into 1 inch balls, then roll in sugar.
6. Place on ungreased cookie sheet and bake for 10-12 minutes.
Title: Angel Food Cake (Rose's Restaurant)
Ingredients:
- 1 1/2 cake flour
- 2 extra finely granulated sugar
- 2 cream of tartar
- 2 salt
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 400. Sift flour, add 3/4 c of sugar, and sift the mixture 5 times, Beat egg whites until stiff. Add cream of tartar and salt, continue beating, and very gradually, 1 tablespoon at a time, beat in the remaining sugar. when batter looks shiny and stiff, very gradually fold in the sifted flour mixture and vanilla.
2. Pour batter into a 9" angel food cake pan and bake 10 minutes. Reduce heat to 350 and bake for 30 minutes. Reduce heat again to 300 and bake until cake is done, about 1 hour, total. Remove from oven, turn upside down to cool. when cold, Remove from pan and frost or leave plain.
Title: Chess Squares
Ingredients:
- 1 butter
- 4 egg
- 1 confectioners' sugar
- 1 eggs
- 3 cream cheese
- 8
Instructions:
1. Combine cake mix, butter, and egg and pat in 9" x 13" pan.
2. Mix sugar, eggs, and cream cheese and pour on the crust mixture.
3. Bake at 350 degrees for 35 - 40 minutes or until browned.
Title: Coconut Macaroons
Ingredients:
- 1 sweetened flaked coconut
- 2 1/4 butter
- 1/2 eggs
- 2
- 18
Instructions:
1. Mix the first four ingredients on low speed for 1 1/2 minutes.
2. Stop and scrape bowl down, and mix again on low for another minute. Dough will be thick.
3. Put a scoop on greased baking sheet, press down with the back of a spoon, and place one almond on top in the middle.
4. Bake for 10-12 minutes, or until the edges are slightly brown.
Title: Guava Cream Cheese Filling
Ingredients:
- 1/2 guava paste
- 3 -4 cream cheese
- 1 1/2 heavy cream
Instructions:
1. Put approximately 1/2 cup or so of guava paste in a mixing bowl, beat until the color lightens and the texture fluffs/creams up a bit (as opposed to the dense jelly-paste it starts as).
2. Add in 3-4 ozs. softened cream cheese and a squeeze of lime and beat until smooth.
3. Dump this mixture in a separate bowl then whip approx 1.5 cups heavy cream in a bowl until light and fluffy.
4. Fold in the guava-cream cheese mixture, fill a pastry bag and use to decorate cupcakes as desired.
Title: Pecan Bars
Ingredients:
- 1/4 all-purpose flour
- 1/3 sugar
- 1/2 butter
- 2/3 sugar
- 3/4 honey
- 2 eggs
- 2 all-purpose flour
- 1/4 salt
- 1 1/2 vanilla
- 2 butter
- 1 pecan halves
Instructions:
1. Combine crust ingredients in a mixing bowl.
2. beat on low speed for about a minute, or until mixture is crumbly.
3. Press mixture evenly into a 9-inch square baking pan or 11x7-inch baking dish.
4. Bake in the center of a 350° oven for about 12 to 15 minutes, or until very lightly browned around edges.
5. Prepare filling in a mixing bowl.
6. Combine 2/3 cup sugar, honey, eggs, 2 tablespoons Flour, salt, vanilla, and 2 tablespoons melted butter.
7. Blend on low speed of electric mixer until well blended, about a minute or two.
8. Stir in pecan halves then pour over the baked crust.
9. Bake at 350° for 20 to 25 minutes or until filling is set in the center.
10. Cool then cut into bars or squares.
Title: Thiples
Ingredients:
- 3 eggs
- 4 caster sugar
- 1 salt
- 1 1/2 plain flour
- honey
- toasted sesame seeds
- ground cinnamon
Instructions:
1. Beat eggs until frothy.
2. Sift the flour and gradually stir into the eggs along with sugar and salt with a wooden spoon.
3. Dough should be sticky.
4. Turn the dough onto a lightly floured surface, dust with flour, knead lightly, divide into 2 balls.
5. Place i ball of dough on floured surface, dust top with flour and roll out thinly.
6. Using a pastry wheel or sharp knife, cut into strips 3/4-inch wide and 20-inches long.
7. Have oil for deep frying heated to 400f.
8. Take a strip of pastry and pinch the sides together at 3/4-inch intervals to form little boat-shaped depressions.
9. On a flat surface, shape strip into a flat coil, beginning at center.
10. Shape coil loosely and pinch pastry strip together firmly at intervals to hold shape.
11. Repeat, until strips are used, then fry rosettes 2 at a time in hot oil.
12. Turn to cook evenly.
13. Pastries should be a light golden colour when cooked.
14. Drain on paper towels.
15. When all are cooked, place a layer of pastries on a platter and drizzle honey (from the end of a fork) into the depressions.
16. Sprinkle with the toasted sesame seeds and dust with cinnamon.
17. Pile more pastries on top, finishing each layer with honey, sesame seeds and cinnamon.
18. Serve warm or cold.
Title: Honey and Fig Biscuits (Native Australian)
Ingredients:
- 3/4 caster sugar
- 125 butter
- 2 eggs
- 1/4 honey
- 1/2 plain flour
- 2 2/3 baking powder
- 1 1/2 milk
- 3 dried fig
- 1
- 1/2
Instructions:
1. Pre heat oven to 180°. Grease baking trays.
2. Cream butter and sugar together until pale and fluffy.
3. Add eggs one at a time, ground lemon myrtle and lemon myrtle infused honey. Mix well.
4. Sift in flour and baking powder together then add milk.
5. Fold in figs and coconut.
6. Drop spoonfuls into the tray, allowing room to spread.
7. Bake for 10 minutes. Remove from oven and allow to cool on tray.
Title: Strawberry Rhubarb Compote With a Vanilla Bean Coconut Cream
Ingredients:
- 2 rhubarb
- 2 fresh strawberries
- 1 orange
- 1 cardamom
- 1/2 ginger
- 1/4 cinnamon
- 1/2 honey
- 2 vanilla beans
- 2 honey
- 2 coconut milk
Instructions:
1. Chop rhubarb and strawberries and combine them into a large pot with spices, orange juice and honey over medium heat.
2. Bring mixture to a boil and allow to boil for a few minutes until reducing the heat to low-medium.
3. Allow mix to simmer until all the rhubarb has broken down and enough of the liquid has evaporated that the mix resembles a jam like consistency.
4. If you find your mixture is fairly runny with a lot of extra juice allow it to.
5. simmer on low until the juices evaporate a bit more. Chill compote completely before serving.
6. To make the cream topping, open two cans of chilled (24hrs) coconut milk.
7. Carefully scoop out the solid portion into a mixing bowl, trying your best to leave the liquid portion behind.
8. Slice open your vanilla bean pods and using a flat edged knife, remove seeds and add them to your coconut cream.
9. Begin whipping cream and vanilla bean on medium-high setting. After about a minute slowly drizzle in your honey until your mix is aerated enough to hold peaks. (You can stick this in fridge until ready to serve).
10. Garnish with fresh mint or chopped nuts and serve!
11. Enjoy!
Title: Cream Cheese Icing
Ingredients:
- 2 powdered sugar
- 2 butter
- 8 cream cheese
Instructions:
1. Cream Butter and cheese. Add Sugar slowly till well blended.
2. If you would like Chocolate add 1/4 cup hershey cocoa to dry mix before adding cream cheese.
Title: Baked Caribbean Bananas
Ingredients:
- 2 bananas
- 1 lime, juice of
- 1 dark rum
- 1/4 ground cinnamon
- 1/8 ground nutmeg
- 1 dark brown sugar
- 1 butter
Instructions:
1. Preheat the oven to 400°F. Peel the bananas and slice in half lengthwise. Lay the pieces into a buttered 9x13x2-inch ovenproof dish.
2. Pour the lime juice and rum evenly over the bananas.
3. Sprinkle on the cinnamon, nutmeg, and brown sugar.
4. Dot on the butter, if using, and bake for 10 to 15 minutes.
5. Serve hot, topped with a tablespoon of fresh cream or ice cream.
Title: Aunt Mihee's Carrot Cake
Ingredients:
- 3 flour
- 2 sugar
- 2 cinnamon
- 1 1/2 baking soda
- 1 baking powder
- 1 1/2 salt
- 1 crushed pineapple
- 3 eggs
- 1 1/2 vanilla
- 2 carrots
- 2 cream cheese
- 4 butter
- 1/4 vanilla
- 1 powdered sugar
- 0.5
Instructions:
1. Mix flour, sugar, cinnamon, baking soda, baking powder, and salt. Make a well in the middle and put the eggs, oil, and vanilla in the center. Combine, then add the pineapple and carrots.
2. Bake at 325 degrees F for 60 minutes in a 9x13 pan.
3. For frosting, mix all ingredients until smooth. Wait for cake to cool, then spread on top.
Title: Fried Strawberries
Ingredients:
- 1 egg
- 1/2 milk
- 1 1/2 flour
- 1 strawberries
- 20 powdered sugar
Instructions:
1. Mix batter ingredients together.
2. Lightly dust strawberries with a little extra flour.
3. Dip into batter and fry for approximately 4 minutes or until coating is crisp.
4. Sprinkle with powdered sugar.
Title: Espresso Layer Cake
Ingredients:
- 8 heavy whipping cream
- 2 1/4 confectioners' sugar
- 1/3 vanilla extract
- 1 instant espresso powder
- 1 graham cracker
Instructions:
1. In a medium size saucepan, simmer 3/4 cup of the heavy whipping cream. Once it's at a simmer, remove from heat and stir in the semi sweet chocolate until well melted and set aside.
2. Mix remaining heavy whipping cream, plus the confectioners' sugar, vanilla, and instant espresso powder until soft peaks form.
3. Line an 8X8 square pan with aluminum foil. Place a layer of graham crackers on the bottom of the pan and add a layer of the espresso filling on top of the graham crackers. Repeat the process up to 5 times, ending with graham crackers on the top.
4. Invert pan onto a large plate/platter and remove the foil. Spread the chocolate mixture over the cake and on the sides. Refrigerate up to 6 hours or overnight. Top with berries or chocolate shavings for decoration.
Title: Caramel Apple Oat Squares
Ingredients:
- 1 3/4 unsifted flour
- 1/2 ginger
- 1/2 cinnamon
- 1 quick-cooking oats
- 1/2 brown sugar
- 1/2 baking soda
- 1/2 salt
- 1 margarine
- 1 butter
- 20 walnuts
- 1 sweetened condensed milk
- 3/4 vanilla
- 1
Instructions:
1. Preheat oven to 350°.
2. In large bowl, combine flour, spices if using, oats, sugar, baking soda and salt; cut in margarine until crumbly.
3. Reserving 1-1/2 cups crumb mixture, press remainder on bottom of 13x9-inch baking pan.
4. Bake 15 minutes.
5. Add nuts to reserved crumb mixture.
6. In heavy sauce pan, over low heat, melt caramels with sweetened condensed milk, stirring until smooth, add vanilla.
7. Spoon apple pie filling over prepared crust; top with caramel mixture then reserved crumb mixture.
8. Bake 20 minutes or until set.
9. Cool.
10. Serve warm with ice cream.
Title: Raisin Meringue Pie
Ingredients:
- 2 water
- 1 raisins
- 1/3 cornstarch
- 1/4 water
- 3/4 salt
- 1/2 dark corn syrup
- 2 sugar
- 2 eggs
- 1 orange
- 1 lemon juice
- 1 sugar
- 1/4
Instructions:
1. Pour boiling water over raisins; cover let stand 30 minutes.
2. Mix cornstarch with cold water and salt, corn syrup, and 2 Tablespoons sugar.
3. Drain water from raisins; and add liquid to cornstarch mixture; cook over low heat until thick, stirring constantly.
4. Slowly add egg yolks, tempering them, stirring constantly.
5. Add raisins; cook until thick and glossy for about 2 minutes.
6. Remove from heat.
7. Add orange zest and lemon juice.
8. Cool.
9. Pour into pie shell.
10. Cover with meringue made with egg whites and 1/4 cup sugar.
11. Brown in hot oven 425 degrees Fahrenheit. Do not burn.
Title: Vanilla Creme Brulee
Ingredients:
- 1/2 vanilla bean
- 2 sugar
- 1 heavy cream
- 1 half-and-half
- 3 egg
- 1 sugar
- 1/4 salt
- 1
Instructions:
1. Preheat oven to 325°F.
2. In a food processor or blender combine vanilla bean with sugar until combined (30 sec.). Set aside.
3. In a saucepan on medium heat combine cream, half and half and vanilla sugar until it simmers. DO NOT BOIL.
4. In a large bowl whisk together egg yolks, egg, 1/4 cup sugar and salt.
5. Spoon a little of the hot cream into the egg mixture and then combine all the egg mixture with the cream mixture.
6. Using a strainer (to remove vanilla pieces) strain into 6 ramekin or custard dishes and arrange in a large baking pan.
7. Add hot water to the pan, about half way up dishes.
8. Bake for 33-45 minutes or until set.
9. Remove ramekins from pan and chill completely.
10. Caramelize each custard by burning sugar on top or putting under broiler.
Title: Black Macarons
Ingredients:
- 2 icing sugar
- 2 sugar
- 4 water
- 2 egg
- 2 butter
- 1/2 vanilla extract
- 4
- 1
- 1/2
- 1
Instructions:
1. For the macarons:
2. In the food processor, mix the almond powder and icing sugar together until it's reduced into a very fine powder, for about 2 minutes. Add 2 egg whites and process until smooth. The texture will be similar to almond paste. Add the food coloring and continue processing until the color is all blended inches You can add a few more drops just until you get the color you want. Transfer the mixture to a large bowl and put aside.
3. In a stockpot, bring the water and sugar to a boil and cook for about 15 minutes, until reduced by 1/2 and syrup is coating the back of a spoon when dropped in cold water or until a candy thermometer reads 230 degrees F.
4. Using a stand or hand mixer, beat the egg whites until soft peaks form. Slowly add 1/2 of the hot syrup and continue beating until firm peaks form and the meringue has cooled. With a spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the meringue until completely incorporated. The mixture will be shiny and smooth.
5. Fit a piping bag with a 3/8-inch/1 cm round tip. Pipe the batter onto the baking sheets. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 hour to allow skins to form.
6. For the butter cream:
7. Bring the water and sugar to a boil and cook it until it reaches 242 degrees F on a candy thermometer, approximately 4 minutes.
8. Using a stand or hand mixer, pour in egg yolks and crack in one extra egg. While beating, gradually pour the remaining hot syrup on the egg yolks. Beat until cooled, light and fluffy, approximately 10 minutes. Add the butter and continue beating until smooth. Add the vanilla. Put aside.
9. Preheat the oven to 275 degrees F. Bake the macarons for 20 minutes. Rotate the baking sheet after 10 minutes for even baking.
10. Remove the macarons from the oven and transfer parchment to a cooling rack. Pair the macarons of similar size, and pipe about 1/2 teaspoon filling onto one of the macarons. Top with the other macaron to sandwich the filling.
Title: Senator John Warner's Favorite Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 3/4 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 1 baking soda
- 1 1/2 chocolate chips
- 1 flaked coconut
- 1/2 sunflower seeds
- 1/4 dates
- 1/4
Instructions:
1. Preheat oven to 325.
2. Cream butter with brown sugar and sugar.
3. Stir in eggs and vanilla.
4. Stir in flour and baking soda; then stir in remaining ingredients.
5. Drop dough by teaspoons onto baking sheet., leaving about 2" between each for cookies to spread.
6. Bake for 12 minutes or until light brown.
7. Remove immediately to a cooling rack.
8. Makes about 6 dozen cookies.