lumicero/recipes-ing2inst huggingface dataset:
Title: Funfetti Cake Mix Cookies
Ingredients:
- 19 eggs
- 1/3
- 2
- 15 5/8
Instructions:
1. Heat oven to 375 degrees F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
2. Bake for 6-8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
3. Using only 1/2 of the can, spread frosting over warm cookies. Immediately sprinkle each with candy bits from packet inside frosting mix. Let stand until set. Store in tightly covered container.
Title: Banana Pecan Torte
Ingredients:
- 1 butter
- 2 1/2 sugar
- 4 eggs
- 2 bananas
- 2 vanilla extract
- 3 1/2 all-purpose flour
- 2 baking soda
- 3/4 salt
- 1/2 buttermilk
- 1 pecans
- 1 cream cheese
- 1/2 butter
- 3 1/2 confectioners' sugar
- 1 vanilla extract
- pecans
Instructions:
1. In a large mixing bowl, cream butter and sugar.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in bananas and vanilla.
4. Combine the flour, baking soda and salt;; add to creamed mixture.
5. alternately with buttermilk.
6. Stir in pecans.
7. Pour into three greased and floured 9-in. round cake pans.
8. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
9. Cool in pans 10 minutes; remove to wire racks to cool completely.
10. For the frosting, beat cream cheese, butter and sugar in a small mixing bowl.
11. Add vanilla.
12. Spread between layers and over top of cake.
13. Sprinkle with pecans.
14. Store in the refrigerator.
15. Yield: 12-16 servings.
Title: Coffee and Black Walnut Cake With Coffee-Mascarpone Cream
Ingredients:
- 1 black walnut
- 1 1/4 sugar
- 1 instant espresso powder
- 1 1/3 all-purpose flour
- 1/2 baking powder
- 2 ground cinnamon
- 1/2 baking soda
- 1/4 salt
- 1/4 unsalted butter
- 10 eggs
- 3 vanilla extract
- 1 buttermilk
- 1/2 instant espresso powder
- 3/4 cinnamon
- 4 1/2 water
- 1/4 heavy whipping cream
- 1 mascarpone cheese
- 1 powdered sugar
- 1/2 vanilla extract
- 1/2 black walnut
- 1/2 ground cinnamon
- 3/4 salt
- 1/4
- 1
Instructions:
1. For cake:
2. Position rack in center of oven and preheat to 350°F.
3. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
4. Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground.
5. Whisk flour, cocoa, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth.
6. Gradually add remaining sugar (1 1/4 cups minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend.
7. Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
8. Fold in remaining 1/2 cup walnuts.
9. Divide batter evenly between prepared pans.
10. Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
11. For coffee-mascarpone cream:
12. Stir espresso, cinnamon and 1 tablespoon water in large bowl until coffee dissolves.
13. Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
14. Place 1 cake layer on platter, flat side up. Spread half of filling over cake.
15. Place second layer, flat side down, on filling.
16. Spread remaining filling over top. Mix walnuts, cinnamon, and salt.
17. Sprinkle over top of cake.
18. Cover with cake dome.
19. Chill at least 1 hour and up to 1 day.
Title: Joyce's Heath Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 6 milk
- 1 Cool Whip
- 3
- 8
- 3
Instructions:
1. Spray 8 inch square pan with non-stick spray.
2. Mix together cake mix and Diet Coke. Spread evenly in pan.
3. Bake 20 minutes at 350°F or until cake tests done.
4. Let cook completely or bake cake the day ahead. Run through cake with knife to make coarse crumbles.
5. Prepare pudding according to package directions.
6. Layer half of each ingredient in a pretty glass bowl:cake, pudding, Cool Whip, Heath. Repeat layers, reserving top layer of Heath for just prior to serving.
7. Chill and serve.
Title: Florida Orange Pie
Ingredients:
- 3 sugar
- 1/2 unflavored gelatin
- 1 fresh lemon rind
- 1 powdered sugar
- 2 salt
- 1 flaked coconut
- 2 powdered sugar
- 2/3
- 1/8
- 1/2
- 1
- 3
Instructions:
1. Beat egg yolks in a bowl.
2. Add yolks, 1/2 cup sugar, and 1/2 cup orange juice to a saucepan; stir to combine.
3. Cook and stir constantly over low heat for 10-12 minutes or until mixture reaches 160°; take off of heat.
4. Sprinkle gelatin over the remaining orange juice; stir to combine, then let stand for 1 minute.
5. Add gelatin mixture and grated orange and lemon rind to egg yolk mixture; stir to combine.
6. Chill until the mixture has the consistency of unbeaten egg whites.
7. In another bowl, beat 1/2 cup whipping cream, 2/3 cup powdered sugar and salt with an electric mixer on high speed until stiff peaks form.
8. Fold whipped cream mixture into gelatin mixture.
9. Fold in coconut and orange sections.
10. Spoon mixture into pie shell; chill until firm.
11. In a mixing bowl, beat the remaining whipping cream until foamy.
12. Gradually add in 3 tablespoons powdered sugar and beat until soft peaks form.
13. Spread half of whipped cream over pie.
14. Pipe or dollop the remaining whipped cream around the edge of the pie.
Title: Healthiest Tastiest Vegan Spelt-Wheat Germ-Banana-Date Muffins
Ingredients:
- 1 white vinegar
- 1 bananas
- 4 olive oil
- 3/4 vanilla extract
- 2 wheat germ
- 1 3/4 ground cinnamon
- 1 1/4 salt
- 1 baking powder
- 4 sunflower seeds
- 1 pitted dates
- 2
- 1/2
Instructions:
1. Preheat oven to 180ºC and place 10 muffin "cups" into muffin trays in preparation.
2. Measure out rice milk in a cup, add the vinegar, stir, and then set it aside to curdle.
3. Mush bananas in a large mixing bowl. Add olive oil, vanilla extract, and rice milk mixture to them, and mix until combined.
4. In a separate bowl mix together spelt flour, wheat germ, stevia, cinnamon, salt and baking powder.
5. Add dry ingredients to the bananas and stir it all in until all the ingredients are just moistened.
6. Stir in the sunflower kernels, and chopped dates.
7. Scoop mixture with a big spoon, or just you're wooden spoon into the muffin cups until 3/4 full.
8. Place muffin trays into the oven and bake for 23-26 minutes or until a toothpick comes out clean.
9. Cool for 5 minutes in the trays, remove, and let them cool for 5 minutes+ on a cooling tray.
Title: Buttery Coconut Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1 white sugar
- 1/2 brown sugar
- 1/2 egg
- 1 flaked coconut
- 1 1/4
Instructions:
1. Set oven to 350 degrees F.
2. Generously grease a baking/cookie sheet.
3. In a small bowl combine the flour with baking soda and salt.
4. In a medium bowl cream butter with both sugars and coconut extract.
5. Add in egg and beat until smooth and creamy.
6. Add in flour mixture; beat until combined (batter will be slightly thick).
7. Mix in coconut until well combined.
8. Drop by heaping teaspoonfuls onto prepared baking sheet spacing about 3 inches apart.
9. Bake 8-10 minutes until lightly golden brown.
10. Cool on baking sheet then transfer to wire racks.
Title: Peanut Butter Cookies Encore
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/4 salt
- 1 1/4 dark brown sugar
- 1 1/4 granulated sugar
- 1 butter
- 3 eggs
- 1 creamy peanut butter
- 2 vanilla extract
Instructions:
1. Preheat oven to 300 degrees F.
2. Mix dry ingredients and set aside.
3. On medium speed, in large bowl, blend sugars; add butter, mix till grainy consistency. Add eggs, peanut butter and vanilla extract; beat till fluffy. On low speed, add flour mixture until barely mixed into butter mixture.
4. Drop by rounded tablespoonsful, 2 inches apart on ungreased cookie sheet. Use a wet or flour coated fork to gently press a crisscross pattern on top of each cookie.
5. Bake until the edges of the cookies are lightly browned, approximately 18 to 20 minutes. Remove to cool on a flat surface.
Title: Easy Rice Pudding
Ingredients:
- 2 cooked white rice
- 2 milk
- 3 butter
- 1/3 sugar
- 1/2 vanilla extract
- 1/4 nutmeg
- 1/4 cinnamon
Instructions:
1. mix all of the above in a heavy bottom sauce pan.
2. bring to a gentle boil over medium low heat. stir often to make sure it doesn't burn.
3. cook for 15-20 min., or until thickened.
4. let cool for 10 minute.
5. searve hot or cold, and enjoy!
Title: Gingerbread Ice Cream Sandwiches
Ingredients:
- 1 3/4 all-purpose flour
- 1 baking soda
- 1 1/2 ground ginger
- 1/8 baking powder
- 1 salt
- 1/2 granulated sugar
- 1/2 dark brown sugar
- 1/4 butter
- 1/2 vanilla extract
- 1 egg
- 1 granulated sugar
- 1 low-fat vanilla ice cream
- 1/2 crystallized ginger
Instructions:
1. TO PREPARE THE COOKIES: Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, ground ginger, baking powder, and salt , stirring with a whisk.
2. Place 1/2 cup granulated sugar, brown sugar and butter in a large bowl; beat with a mixer at medium, speed 3 minutes or until mixture resembles coarse meal. Add vanilla and egg; beat well.
3. Add flour mixture to sugar mixture; beat at low speed until well blended, Divide dough in half; gently press each portion into a 4-inch circle on plastic wrap. Cover and chill 1 1/2 hours.
4. Preheat oven to 350°F.
5. Unwrap each dough portion and place on 2 sheets of overlapping plastic wrao. Cover each portion with 2 additional sheets of overlapping plastic wrap. Roll, still covered to 1/4-inch thickness. Place dough in freezer 30 minutes or until plastic wrap can be esily removed. Remove plastic wrap; cut dough with a 3-inch gingerbread man cookie cutter to form 12 cookies. Place cookies 1-inch apart on baking sheets coated with cooking spray,.
6. Sprinkle cookies evenly with 1/2 teaspoons granulated sugar. Bake at 350F for 12-15 minutes. Remove from oven and let stand on cookie sheet for 2 minutes.
7. Remove from sheet, and place on wire rack to completely cool. Follow the same directions for the second circle of dough.
8. You will have 24 gingerbread men when finished.
9. FOR THE FILLING: Mix together ice cream and crystallized ginger. spread on bottom half of 12 cookies. Place bottom half of last 12 cookies over each of these cookies. PLace in the freezer. Freeze for 2 hours.
10. Enjoy serving the Gingerbread Ice Cream Sandwiches!
Title: Lemonade Cake #3
Ingredients:
- 1 water
- 3/4 eggs
- 1 applesauce
- 4 sugar
- 1/4 powdered sugar
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a Bundt pan.
3. Dissolve Jello in hot water and set aside to cool.
4. DO NOT JELL.
5. In a large bowl, mix cake mix, eggs and applesauce.
6. Add cooled Jello.
7. Beat until well mixed.
8. Turn into Bundt pan.
9. Bake 40-45 minutes or until toothpick inserted comes out clean.
10. Meanwhile: Mix lemonade concentrate and sugar and let set,optional.
11. While cake is still warm, loosen it from edges of pan.
12. When completely cooled, turn out onto serving plate.
13. You can top with the lemonade concentrate glaze or Cool Whip or just dust with the powdered sugar.
Title: Butter Tarts
Ingredients:
- 1 brown sugar
- 6 butter
- 1/2 corn syrup
- 1 salt
- 2 vinegar
- 3 eggs
- 1 vanilla
Instructions:
1. Preheat oven to 425°F.
2. Prepare muffin pans by rolling out pie dough and cutting 4-inch circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
3. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
4. Add vinegar, eggs and vanilla and mix well.
5. Divide butter mixture into all tarts, not filling more than 2/3 full.
6. Bake at 425F for 5 minutes; reduce heat to 375F and continue baking for 15 to 20 minutes (filling will be lightly browned but still bubbling).
7. Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
Title: Choco-Orange Spiced Oatmeal Cookies
Ingredients:
- 1 1/4 butter
- 3/4 brown sugar
- 1/4 white sugar
- 1/4 Splenda sugar substitute
- 1 egg
- 1 pure vanilla extract
- 1 white flour
- 1/2 whole wheat flour
- 1 baking soda
- 1/2 sea salt
- 1 ground cinnamon
- 1/8 ground nutmeg
- 1/8 allspice
- 3 quick-cooking oats
- 2 orange
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Cream butter, sugars, and Splenda (or other substitute) together until light and fluffy, about 5 minutes.
3. Beat in egg and vanilla until well combined.
4. Add flours, baking soda, salt, and spices and blend until combined.
5. Stir in oats.
6. Stir in chocolate chips and orange zest.
7. The dough will be stiff, so for best mixing, use your hands.
8. (That's part of the fun!) Using a 1/8 cup measure, scoop out dough and form into a ball.
9. Lightly flatten, and place on a parchment or Silpat lined cookie sheet, about 2 inches apart.
10. Bake for approximately 10 minutes for a chewy cookie, and 1 to 2 minutes more for a crisp cookie.
11. Remove from oven, let rest on cookie sheet for a minute or so, and transfer to wire racks to complete cooling.
Title: Pandan Fudge Cake
Ingredients:
- 4 eggs
- 1 sugar
- 100 plain flour
- 100 water
- 100 sugar
- 1/2 butter
- 1/2 agar
- 180 water
- 50 coconut milk
- 2
- 150
- 250
- 80
- 2
- 1/2
Instructions:
1. For Cake:
2. Preheat oven to 320 farenheit. Grease and line a 8inch cake tin.
3. With electric mixer on high, whisk eggs, yolk, sugar and pandan paste for about 15 minutes till tripled in volume and silky in texture.
4. Fold in sifted flour VERY VERY gently! After its incorporated, fold in oil. Make sure the oil has been mixed thoroughly, and that it hasn't sunk to the bottom.
5. Pour batter into cake tin very gently.
6. Bake for 35 minutes. Remove from oven, cool in tin for 15 minutes, and turn over onto a cake rack to cool thoroughly.
7. For Filling:
8. While cake is cooling, make filling.
9. Combine the 1/2 litre water, sugar, agar powder and butter in a pan. Bring to a rolling boil. Reduce heat to low.
10. Meanwhile, in another bowl, combine 150ml water, coconut milk, mung bean flour, pandan paste and coconut essence. Mix well and then add this mix into the heated mix on the stove top.
11. With a whisk, stir NON STOP until it thickens (make sure its well thickened or it wont set!). It should be a bit thicker than pastry cream. Remove from heat and cool for 5- 10 minutes but dont let it set!
12. Assembly:
13. Cut cake into 3 layers. Place one layer in a 9 INCH cake ring or 9 INCH springform pan (WITHOUT THE BASE!.
14. Top it with 1/2 of the filling, making sure the filling goes into the 1 inch space around the cake.
15. Continue stacking until all 3 cake layers are used. With the remaining 1/3 of the filling, pour it on the cake, letting it flow into the 1 inch space at the side. Refrigerate for 2 hours.
16. Lift cake ring slowly, and dust the whole cake with dessicated coconut.
Title: Vanilla Ice Cream No Eggs
Ingredients:
- 2 heavy whipping cream
- 1 evaporated milk
- 1/2 milk
- 1/8 guar gum
- 2 vanilla extract
- 1/8 salt
- 3/4 sugar
- 1/2 corn syrup
Instructions:
1. I use a 2 qt pyrex measuring bowl to mix ingredients and microwave to heat.
2. add all liquid ingredients to pyrex containter, including corn syrup.
3. mix all dry ingredients in a clean dry bowl to ensure that guar gum is incorporated evenly.
4. add sugar, salt, guar gum mixture to liquid ingredients.
5. heat on high in microwave for about 8 minutes.
6. cover and refrigerate for 12-24 hrs.
7. set up ice cream freezer (I use a Kitchen Aid mixer accessory).
8. Start on low speed, stir ice cream mix, add to freezer bowl.
9. mix for 15-20 minutes, should noticeably increase in volume as air is mixed in.
10. portion what is now soft serve into freezer containers of choice and freeze overnight for final consistency.
11. notes: Guar Gum is available from Bob's RedMill, a natural thickener and emulsifier. The combination of Guar Gum, Corn Syrup, Sugar, and Salt will give a smooth consistency. Heating and Aging the mixture overnight ensures that the milk fats in the cream and milk solids from the evaporated milk are set in the matrix so you form no ice crystals and your ice cream will be smooth and scoopable.
Title: Michael Rohwer's Coconut Cream Pie
Ingredients:
- 3 milk
- 5 sugar
- 3/4 cornstarch
- 4 flaked coconut
- 5 coconut
- 1/2 non-dairy whipped topping
- 1
- 1 1/4
Instructions:
1. Combine 1/2 cup milk and corn starch. Dissolve corn starch thoroughly and set aside.
2. In a sauce pan combine remaining milk, egg yolks and sugar. Place on high heat and bring to simmer, stirring constantly.
3. Just before it starts to boil, add milk and corn starch mixture. Using a wire whisk, whip thoroughly until smooth. As soon as it thickens, remove from heat and strain.
4. In a bowl, combine pie filling, flaked coconut and coconut flavoring. Mix well with wire whip and chill until set. Pour chilled filling in pie shell. Top with whipped topping and sprinkle with toasted coconut. Refrigerate until ready to serve.
Title: Low-Fat Pumpkin Cake
Ingredients:
- 3/4 Egg Beaters egg substitute
- 2 canned pumpkin
- 3/4 salt
- 1 cinnamon
- 1 baking powder
- 1/2 sugar
- 1 3/4 canola oil
- 1/4 all-purpose flour
- 2 1/4 allspice
- 1 baking soda
- 1 1/4 fat free cream cheese
- 8 vanilla extract
- 1 powdered sugar
- 2
Instructions:
1. Preheat oven to 350°F.
2. Spray a 13x9-inch pan with non-stick cooking spray.
3. In small bowl combine all dry ingredients.
4. Set aside.
5. In large mixing bowl, whip egg beaters with electric mixer until fluffy.
6. Blend in sugar, pumpkin, oil, and applesauce until smooth.
7. Gradually add dry mixture to egg mixture. Blend until smooth.
8. Pour into prepared pan.
9. Bake at 350°F for 35-40 minutes or until wooden pick inserted into center comes out clean.
10. Edges will appear golden brown.
11. Cool cake completely before frosting with fat-free whip or fat-free cream cheese frosting.
12. Cream Cheese Frosting Directions:
13. Beat cream cheese until smooth.
14. Add vanilla and mix.
15. Gradually add powdered sugar mixing in sugar until you get to the consistency you desire.
Title: Brownie Delight
Ingredients:
- 1 peanut butter
- 1 chocolate chips
- 1
- 3
Instructions:
1. Make the brownies according to directions. Let cool, spread all of the marshmallow cream on top of brownies,
2. In a large bowl, combine peanut butter, chocolate chips, and butterscotch chips, melt together.
3. Blend the first 3 cups rice krispies.
4. Spread the mixture on top of marshmallow cream. Cool in refrigerator.
Title: Magic Brownies With Ganache
Ingredients:
- 1/2 brown sugar
- 1 vanilla
- 1 eggs
- 2 baking powder
- 1/4 chocolate chips
- 1/3 cocoa powder
- 1 salt
- 1/4 flour
- 1/2 heavy cream
- 12
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit
2. Mix the vegetable oil and brown sugar until well blended.
3. Mix in the eggs and vanilla.
4. Add the dry ingredients and mix.
5. Add the melted chocolate chips and mix until everything is combined.
6. Leave semi sweet chocolate and heavy cream for ganache.
7. Pour batter into a 9 by 7 inch pan.
8. Bake for 30-40 minutes in the middle rack of the oven.
9. While the brownies are in the oven scald the heavy cream in a pot over the stove.
10. Once the heavy cream is scalding pour over the chocolate in a heat proof bowl.
11. Mix the cream and chocolate until they are in a liquid consistency and put in the refrigerator.
12. Once the brownies are cooled spread the ganache over the brownies and enjoy!
Title: Banana Bread Blondies
Ingredients:
- 1 light brown sugar
- 1 granulated sugar
- 1 unsalted butter
- 3 bananas
- 2 pure vanilla extract
- 3 eggs
- 2 1/2 all-purpose flour
- 1/2 kosher salt
- 1 pecans
Instructions:
1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Set aside.
2. In a large bowl, stir together sugars and butter until combined. Mix in the bananas, vanilla, and eggs. Stir in the flour and salt. Fold in the pecans until evenly distributed.
3. Pour the batter into the prepared pan. Bake for 30-35 minutes until golden brown on top and a toothpick inserted in the center of the blondies comes out clean or with a few moist crumbs. Cool completely in pan before cutting into bars.
4. Blondies may be stored in an airtight container at room temperature for up to 4 days, or frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature for about an hour or in the microwave 30 seconds.
Title: Grilled Rum Pound Cake With Fruit Sauce
Ingredients:
- 4 spiced rum
- 1 ground ginger
- 1/4 brown sugar
- 1 sugar
- 1/3 water
- 2 cornstarch
- 1
Instructions:
1. Rum liquid -- In a pie plate, or small flat bowl, mix the rum, ginger, and brown sugar. Brush on or lightly dip the pound cake into the rum marinade.
2. Fruit sauce -- In a medium bowl, add 1 10 oz bag of frozen berries or any of your favorite fruits, cut up (2 cups). Add 1/4-1/2 cup sugar depending on how sweet you like the sauce, corn starch, water and cover with saran wrap. Cook in the microwave on medium high until until the berries or fruit is soft and begins to break down. Depending on your microwave, it will take about 5 minutes on high.
3. Pound cake -- Grill the pound cake, outside grill or inside grill pan and then top with the fruit sauce.
4. Garnishes -- could be mascarpone cheese, whipped cream, chopped nuts.
Title: Asian Pears With Vanilla Poached Kumquats
Ingredients:
- 1/2 vanilla bean
- 1/2 water
- 3 fresh lime juice
- 1/2 sugar
- 1/2 kumquat
- 3 Asian pears
Instructions:
1. Scrape seeds from vanilla bean into water with lime juice in a small heavy saucepan, then add pod, sugar, and a pinch of salt.
2. Bring to a boil, stirring until sugar is dissolved, then simmer 3 minutes.
3. Add kumquats and simmer, covered, until they just begin to soften, 3 to 4 minutes.
4. Put pears in a heatproof bowl. Pour kumquats and syrup over pears and toss gently, then cool.
5. Chill fruit, covered, at least 2 hours.
Title: Self-Rising Nut & Spice Biscotti
Ingredients:
- 6 butter
- 1/3 brown sugar
- 2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 allspice
- 1 ground cloves
- 2 vanilla extract
- 2 3/4 eggs
- 1 self-rising flour
- 1 1/2 crystallized ginger
- pecans
- walnuts
Instructions:
1. Preheat the oven to 350°F Lightly grease (or line with parchment) two large baking sheets.
2. In a medium-sized bowl, beat the butter, sugar, spices, and vanilla until the mixture is smooth and creamy.
3. Beat in the eggs; the batter may look slightly curdled.
4. Gently mix in the flour, crystallized ginger, and diced nuts, stirring until smooth.
5. Transfer half the dough onto each of the prepared baking sheets, and shape it into a rough, flattened log about 14" long and 1 3/4" wide.
6. Bake the logs for 20 to 25 minutes. Remove them from the oven, and allow them to cool on the pan for about 30 minutes.
7. Reduce the oven temperature to 325°F.
8. Using a spray bottle filled with room-temperature water, lightly but thoroughly spray the logs, making sure to cover the sides as well as the top. Let sit for a few minutes; softening the crust just this little bit will make slicing the biscotti much easier.
9. Use a serrated knife to cut the logs into 1/2" to 3/4" slices. Cut at a 45° angle for long biscotti; cut crosswise slices for shorter biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
10. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry. They'll still feel a tiny bit moist in the very center if you break off a piece; but they'll continue to dry out as they cool.
11. Remove the biscotti from the oven, and transfer them to a rack to cool. Once they're cool, store airtight to preserve their texture. Biscotti can be stored at room temperature for one week; for longer storage, wrap airtight and freeze.