lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon and White Chocolate Mother's Day Cookies
Ingredients:
- 160 butter
- 2 lemons
- 170 sugar
- 2 eggs
- 400 plain flour
- 1/2 baking powder
- 1/2 bicarbonate of soda
- 200 white chocolate
Instructions:
1. Preheat the oven to gas 4, 180C, fan 160°C Cream together the butter, lemon zest and sugar until light and fluffy. Gradually beat in the eggs, adding a little at a time. Finally, sift in the flour, baking powder and bicarbonate of soda and stir in the chopped chocolate. Mix until the dough comes together.
2. Roll balls of the mixture to the size of a walnut and then lightly press to flatten. Place on a baking sheet, leaving a little space between each to allow for slight spreading.
3. Bake for 12 minutes, until the dough has slightly risen and is lightly golden. Remove from the oven and cool on a rack. Store in an airtight container.
Title: Sweet Potato Casserole (Raw Foods)
Ingredients:
- 1 candied pecans
- 2 sweet potatoes
- 1/2 water
- 1/2 dates
- 1 cinnamon
- 2 vanilla extract
- 1 salt
Instructions:
1. Soak dates in the water and then save the water.
2. Puree 1/2 cup of the pecans, all the sweet potatoes, soak water, dates, cinnamon, vanilla, and salt in a food processor. Pour into a casserole dish.
3. Stir in the remaining pecans, saving some to garnish.
Title: Butter Pecan Crisps from Cake Mix
Ingredients:
- 1 butter flavor shortening
- 1/3 cold water
- 1/4 egg
- 1 pecans
- 2/3 sugar
- 2 pecans
- 1/4
- 1
Instructions:
1. HEAT oven to 375°F Spray cookie sheets with no-stick cooking spray.
2. COMBINE cake mix and shortening in a medium bowl with an electric mixer at medium speed until coarse meal forms. Add water, egg and 2/3 cup pecans, mixing on low until dough comes together.
3. SHAPE dough into forty-two 1-inch balls. Place 2 inches apart on prepared cookie sheets. Spray bottom of a cup with no-stick cooking spray. Flatten dough to 2-inches in diameter, spraying cup as needed.
4. COMBINE sugar and finely chopped nuts in a small bowl. Brush unbaked cookies with egg white. Sprinkle with sugar-pecan mixture.
5. BAKE 6 to 8 minutes or until edges are light golden brown. Cool 1 minute. Remove to cooling rack.
Title: Fluffy Cloud
Ingredients:
- 1 non-dairy whipped topping
- 1 cherry pie filling
- 1 crushed pineapple
- 1 sweetened condensed milk
Instructions:
1. Pour all ingredients into a large bowl, stirring until well blended.
2. Put in fridge overnight.
3. It will come out stiff looking--that's the way it should be.
4. Enjoy.
Title: Graham-Like Crackers
Ingredients:
- 1 sorghum flour
- 1/2 tapioca starch
- 1/4 buckwheat flour
- 1/4 teff flour
- 1/4 flax seed meal
- 2 baking powder
- 1 salt
- 1/2 cinnamon
- 1/2 dark brown sugar
- 1/2 shortening
- 1/3 vanilla extract
- 1/2 molasses
- 1 honey
- 2
- 1/3
Instructions:
1. Preheat oven to 375°F.
2. Combine all the dry ingredients together (flours, flaxseed meal, baking powder, salt, cinnamon and sugar) in a medium bowl.
3. With a pastry blender or fork, incorporate the shortening into flour until the mixture has coarse crumbs.
4. Add the vanilla, molasses, honey and milk and mix to make a workable dough.
5. Between two pieces of parchment paper, roll out the dough to no thicker than ¼'". Place on a baking sheet and peel off the top paper.
6. Using a pizza cutter make cuts to form squares or rectangles.
7. Dock each cracker 2-3 times with a fork.
8. Bake for 25 minutes, or until browned.
9. Cool in the oven for 10 minutes, then cool to room temperature on the pan.
Title: Lemon Kiss Cookies
Ingredients:
- 1 1/2 butter
- 3/4 sugar
- 3 lemon juice
- 2 3/4 flour
- 1 1/2 powdered sugar
- 1 shortening
- 1 chocolate chips
- 1/2
Instructions:
1. In large bowl beat butter, sugar and lemon juice until light and fluffy.
2. Add flour and almonds; beat at slow speed until well mixed.
3. Cover; refrigerate at least 1 hour for easier handling.
4. Heat oven to 375°F.
5. Shape a tablespoon full of dough around each chocolate kiss, covering it completely.
6. Roll in hand to form ball.
7. Place on ungreased cookie sheet and bake for 8-12 minutes or until set and the edges are lightly, golden brown.
8. After removing from oven allow to partially cool on baking sheet until firm enough to lift (about 10 minutes) then cool on racks completely.
9. Lightly dust cookies with powdered sugar.
10. In small pan, melt chocolate chips and shortening; stir until smooth.
11. Drizzle over each cookie.
Title: Chocolate Truffle Ganache Torte I
Ingredients:
- 2/3 pecans
- 1/4 butter
- 30 bittersweet chocolate
- 9 unsalted butter
- 1 1/2 heavy cream
- 3 light corn syrup
- 1/2 brandy
Instructions:
1. Prepare the crust. Chop/process the wafers and pecans until fine, add enough melted butter to press this into 9 inch spring-form pan along the bottom and halfway up the sides.
2. Bake in oven at 350°F for 20 minutes, put aside.
3. While the crust is baking, prepare the filling. In double boiler melt the butter and then add the chocolate.
4. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy.
5. Pour mixture into the prepared shell. Refrigerate for at least four hours.
Title: Cream Cheese Frosting (Lightened up Version)
Ingredients:
- 8 marshmallow cream
- 1 vanilla
- 1 1/2 confectioners' sugar
- 1/4
Instructions:
1. Beat cream cheese, marshmallow cream and vanilla.
2. Sift confectioners sugar over cream cheese mixture and beat on low speed until mixture is smooth, about one minute.
3. Spread over cake, or cupcakes.
Title: Peppermint Palmiers
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 baking powder
- 1/4 salt
- 1 egg
- 2 white creme de menthe
- 1 milk
- 1/2 vanilla
- 2 3/4 all-purpose flour
- 1 cream cheese
- 1/2 powdered sugar
- 1/4 all-purpose flour
- 1 white creme de menthe
- 3
- 1/2
Instructions:
1. For dough, in a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, the 2 tablespoons creme de menthe, the milk, and vanilla. Beat in as much of the 2-3/4 cups flour as you can with the mixer. Stir in any of the remaining 2-3/4 cup flour. Divide dough in half. Cover; chill about 3 hours or until dough is easy to handle.
2. Meanwhile, for filling, in a medium mixing bowl, combine cream cheese, powdered sugar, the 1/4 cup flour, and the 1 tablespoon creme de menthe. Beat with an electric mixer on low to medium speed until smooth. Stir in a few drops red food coloring until filling is pale pink. Gently fold in crushed candies. Cover and chill up to 2 hours. (Do not chill longer than 2 hours or the candies will bleed into the filling and the filling will become too soft and sticky.)
3. On a lightly floured surface, roll a portion of the dough into a 12x8-inch rectangle. Spread half of the filling over the dough rectangle to within 1/2 inch of each long edge. Roll both long edges, scroll fashion, to meet in center. Brush seam where dough spirals meet with water; lightly press together. Repeat with remaining dough and filling. Wrap rolls in plastic wrap. Place rolls on a tray or cookie sheet. Freeze for 4 hours to 24 hours or until rolls are firm.
4. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper; set aside. Using a serrated knife, cut rolls into 1/4-inch slices. Place slices 2 inches apart on prepared cookie sheet. Bake in preheated oven about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack and let cool.
Title: Cinnamon Snails
Ingredients:
- 3/4 butter
- 3/4 margarine
- 1 brown sugar
- 1/4 ground cinnamon
- 1 baking powder
- 1 egg
- 2 vanilla
- 1 all-purpose flour
- 1/2 granulated sugar
- 1 ground cinnamon
- 96
Instructions:
1. In a mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, 1 teaspoons cinnamon, and baking powder; beat till combined. Beat in the egg and vanilla.
2. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half.
3. In a small mixing bowl stir together the granulated sugar and 1/2 teaspoons cinnamon. Set aside.
4. On a lightly floured surface, shape each half of the dough into a 12-inch log. Cut each log into twenty-four 1/2 -inch pieces.
5. Roll each piece into a 6-inch rope. Coil each rope into a snail shape; using one end to make a small coil for the eye, and coiling the other end in the opposite direction to make the body.
6. Place the cookies 2-inches apart on lightly greased cookie sheets. Brush each cookie with egg white. Sprinkle with sugar/cinnamon mixture. If desired, insert 2 chocolate pieces in the small coiled end for the eyes.
7. Bake in a preheated 375F for 8 minutes, or till edges of the cookies are firm and the bottoms are lightly browned. Remove cookies from pan and cool on a rack.
Title: Elite Bakery Cookies
Ingredients:
- 16 1/2 butter
- 1/4 egg
- 1 cream cheese
- 1/3 all-purpose flour
- 1/2
- 3
Instructions:
1. Preheat oven to 325 degrees F.
2. In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, anise flavoring, and flour;
3. mix together to form dough.
4. On a floured work surface, roll and shape with cookie cutters.
5. Spread out on cookie sheets and bake on the top shelf of the oven for about 10 minutes.
Title: Danish Dessert Cake Mignon's Recipe / Sarah
Ingredients:
- 18 1/2 water
- 1 1/8 cream cheese
- 3 powdered sugar
- 1/4 Cool Whip
- 8 fresh strawberries
- 2 fresh raspberry
- 1
- 4 3/4
- 19
Instructions:
1. Use a little more than half of the cake mix, add water, egg whites and oil. Bake as directed in a 9x13 inch pan. Let cake cool.
2. Mix the powered sugar with the cream cheese together till smooth.
3. Whip the whipping cream and fold into powered sugar and cream cheese mixture.
4. Pour on cooled cake and put in fridge.
5. Cook Danish Dessert according to package directions.
6. When Danish Dessert has cooled add fruit and put on top of cream cheese mixture.
Title: Pumpkin Cake
Ingredients:
- 1 pumpkin
- 6 eggs
- 1 1/2 sugar
- 2 evaporated milk
- 2 cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1 salt
- 1 butter
- 1/2
Instructions:
1. Mix pumpkin, eggs, evaporated milk, sugar, spices, and salt in bowl.
2. Pour into greased 9 x 13-inch pan.
3. Cut softened butter into cake mix with pastry cutter until mixture is crumbly.
4. Sprinkle over pumpkin in pan.
5. Bake 1 hour at 350°F.
6. When cool, cut into squares and refrigerate.
7. Garnish each square with a dollop of whipped cream before serving.
Title: Pumpkin-Chocolate Chip Pound Cake
Ingredients:
- 1 3/4 unbleached all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 ground cinnamon
- 1/2 salt
- 1/4 ground cloves
- 1/2 nutmeg
- 1 1/4 unsalted butter
- 3 sugar
- 1 eggs
- 1 canned pumpkin
- 1/3 pure vanilla extract
- 1 milk
- 1 walnuts
Instructions:
1. Preheat oven to 350°; coat the inside of a 9x5 inch loaf pan with nonstick cooking spray and dust it with flour.
2. In a bowl, combine the flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg ; set aside.
3. In a large mixing bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scrape down the sides of bowl as needed.
4. With the mixer on med-low speed, add the eggs, one at a time, scraping down the sides of bowl after each addition; stir in the pumpkin and vanilla; stir in the milk.
5. Turn the mixer to low speed and add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition.
6. Stir in the chocolate chips and walnuts.
7. Scrape batter into prepared pan and smooth the top with a rubber spatula.
8. Bake for 55 minutes - 1hour, until the cake is firm to the touch and a pick comes out clean.
9. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
10. Store uneaten cake in a cake keeper at room temperature for up to 3 days or in the refrigerator, wrapped in plastic, for up to 1 week.
Title: Triple Chocolate Zucchini Loaf, or Muffins
Ingredients:
- 2 eggs
- 3 white sugar
- 2 zucchini
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1 baking soda
- 2 salt
- 1 ground cinnamon
- 1 sour cream
- 1
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9X5 inch loaf pans, or 24 muffin tins. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla, sour cream, and chocolate; beat well.
3. In another bowl combine flour, baking soda, salt, cinnamon, cocoa, and chocolate chips. Add to the egg mixture.
4. Pour batter into prepared loaf pans.
5. Bake in preheated oven for 60 to 70 minutes,(25 minutes for muffins), or until a toothpick inserted into the center of a loaf comes out clean.
6. Cool, slice, and enjoy!
Title: Quick and Easy Brownies (Revised)
Ingredients:
- 2 eggs
- 1 sugar
- 1 flour
- 1 vanilla
- 3 cocoa powder
- 1/2 margarine
- 1
Instructions:
1. set oven for 350 degrees.
2. melt margarine or butter in microwave for 45 seconds.
3. mix Eggs, Sugar, Flour, Vanilla, and cocoa powder.
4. add margarine (or butter) and mix.
5. use the rest of the margarine and butter the 8x8 Pyrex pan(if necessary use shortening to grease the pan).
6. Bake for 23 minutes.
7. melt chocolate for 15 seconds (or until soft) and drizzle on brownies.
8. cut and eat.
Title: Lemon and Pistachio Cookies
Ingredients:
- 1/2 lemon rind
- 20 pistachios
- 110 refined flour
- 2 cornflour
- 1 baking powder
- 1/4 salt
- 100 butter
- 110 sugar
- 1 -2 milk
Instructions:
1. preheat oven to 180*c grease a baking tray
2. sieve flour, cornflour, baking powder n salt in a bowl.
3. add butter n mix with fingertips till mixture resembles bread crumbs.
4. add sugar lemon rind n mix.
5. add milk n mix into a dough
6. roll into a cylinder n refrigerate for 15 minutes.
7. cut into half inch thick roundels n press slightly with palms n press each cookie in the coarsely ground pistachios.
8. place the cookie the pistachio side up on the baking tray leaving sufficient space between each cookie.
9. bake for 20 minutes.
10. cool on a wire rack n store in an airtight container.
Title: Pumpkin Bars
Ingredients:
- 2 flour
- 1 salt
- 2 cinnamon
- 1 baking soda
- 4 eggs
- 1 sugar
- 1 2/3 pumpkin
- 1 cream cheese
- 1 butter
- 1/2 vanilla
- 1 powdered sugar
- 2
Instructions:
1. Beat until light and fluffy: eggs, oil, sugar (regular).
2. Add the flour, salt, cinnamon& soda.
3. Stir together then add the can of pumpkin.
4. Mix well.
5. Spread into ungreased 13 x 9 pan.
6. Bake@ 350 degrees for 25-35 minutes.
7. Icing: Mix the cream cheese, butter, vanilla and powdered sugar together and spread over the top of the bars.
Title: Italian Meringue Buttercream Frosting
Ingredients:
- 8 granulated sugar
- 2 1/2 cream of tartar
- 1 salt
- 1/4 water
- 1/2 light corn syrup
- 2 vanilla extract
- 2 unsalted butter
- 6
Instructions:
1. In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed.
2. Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F.
3. Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip.
4. Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes.
5. Add vanilla whip until just combined.
6. Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.
Title: Coconut Pound Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 5 sugar
- 2 1/2 all-purpose flour
- 3 salt
- 1/4 coconut milk
- 1 coconut
- 1
- 3/4
Instructions:
1. Cream butter and Crisco well.
2. Add sugar 1/2 cup at a time, beating well after each addition.
3. Add eggs one at a time, beating well after each addition.
4. Sift flour and salt together and add this mixture, alternating with the coconut milk; ending with flour mixture.
5. Add the coconut flavoring and the coconut.
6. Pour the batter into a WELL greased and floured 10 inch tube pan and bake at 300°F for one hour. (I place a small pan of water in the bottom of my oven when baking pound cakes to keep them from cracking).
Title: Brown Sugar Pound Cake
Ingredients:
- 1 brown sugar
- 1 white sugar
- 1 1/2 butter
- 5 eggs
- 1 vanilla extract
- 3 flour
- 1/2 baking powder
- 1 milk
- 1 pineapple chunks
- 1 maraschino cherries
Instructions:
1. Heat oven to 325º.
2. Cream butter until soft.
3. Add sugars and vanilla and cream again.
4. Add eggs one at a time, beating well after each.
5. Combine flour and baking powder.
6. Add alternately with milk, beating until smooth.
7. Stir in pineapple and cherries.
8. Turn into greased and floured tube pan.
9. Bake 1-1/2 hours, or until skewer or toothpick comes out clean.
Title: Double Lemon Pudding Sprite Bundt Cake
Ingredients:
- 1 instant lemon pudding
- 2 eggs
- 4
- 1
Instructions:
1. Preheat oven to 350.
2. Grease bundt pan.
3. Mix all ingredients together well.
4. Bake for 45-55 minutes
5. Serve plain with whipped cream or ice cream.
Title: Peanut Butter Cookies Without Butter
Ingredients:
- 1 brown sugar
- 1/2 peanut butter
- 1 salt
- 1/4 vanilla
- 1/2 egg
- 1 flour
- 1 3/4 baking powder
- 2 milk
- 2
Instructions:
1. Cream sugar, vegetable oil, peanut butter, salt, vanilla, egg and milk.
2. Add sifted flour and baking powder.
3. Roll into small balls, then take fork and press them down.
4. Bake at 375 for 10 minutes.
Title: Salad De Peche
Ingredients:
- 1 fresh blueberries
- 1 raspberries
- 1 sugar
- 1 fresh mint leaves
- 2 -3
Instructions:
1. Combine fruits in a bowl.
2. Add juices and sugar and stir gently to mix.
3. Place mint leaves on top and chill for 2 to 3 hours.
Title: Valentine Tea Carrot Cake
Ingredients:
- 2 white sugar
- 1 1/2 eggs
- 3 carrots
- 2 crushed pineapple
- 1 flaked coconut
- 3/4 walnuts
- 1 1/2 all-purpose flour
- 3 cinnamon
- 1 baking soda
- 2 salt
- 1/2 vanilla
- 2 Philadelphia Cream Cheese
- 1 margarine
- 1/8 icing sugar
- 1 3/4 walnuts
- 1/4 coconut
- 1/4 vanilla
- 1/2
Instructions:
1. Break 3 eggs, one at a time, into 2 cups of sugar and cream together.
2. Beat oil in, then add carrots, pineapple and coconut. Blend well. Add walnuts and vanilla, then mix in flour, cinnamon baking soda and salt.
3. Bake at 350 degrees in a well-greased bundt pan for approximately 70-75 minutes.
4. Cool.
5. Frost cake.
Title: Pumpkin Bundt Cake With Chocolate Glaze
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 2 baking soda
- 2 ground cinnamon
- 1 ground nutmeg
- 1/2 ground cloves
- 1 ground ginger
- 1 salt
- 4 eggs
- 1 granulated sugar
- 1 light brown sugar
- 1 pumpkin
- 1 canola oil
- 1 butter
- 1 salt
- 1 vanilla extract
- 1/2 powdered sugar
- 1 1/4 milk
- 2
Instructions:
1. Preheat oven to 350°F.
2. Coat a 10-12 cup bundt pan (or a 10" tube pan) with non-stick cooking spray.
3. Sift flour, baking powder, soda, salt and spices together; set aside.
4. In a large mixing bowl, beat eggs until foamy. Add sugars and beat until thick. Stir in pumpkin and oil, beating until smooth.
5. Blend dry ingredients into pumpkin mixture, mixing thoroughly.
6. Pour batter into pan and bake 1 hour, or until wooden pick inserted into center comes out clean.
7. Cool 10 minutes before removing from pan. Cool completely on wire rack. Drizzle the glaze over cooled cake.
8. For the glaze, melt butter and chocolate in a small saucepan over LOW heat; stir in salt and vanilla. Add powdered sugar with enough milk to make glaze a consistency to drizzle over cake.
Title: Retro Orange Kiss-Me Cake
Ingredients:
- 1 orange
- 1 raisins
- 1/3 walnuts
- 2 all-purpose flour
- 1 sugar
- 1 baking soda
- 1 salt
- 1 milk
- 1/2 margarine
- 2 eggs
- 1/3 sugar
- 1/3 cinnamon
- 1 walnuts
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.
2. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade, or food mill, grind orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.
3. In a large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.
4. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
5. Drizzle reserved 1/3 cup orange juice over warm cake in pan.
6. In a small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour, or until completely cooled.
7. Time does not include cooling time.
Title: Chocolate-Pumpkin Gingerbread (Vegan and Gluten-Free)
Ingredients:
- 1 2/3 xanthan gum
- 1 sugar
- 1 1/4 cocoa powder
- 3 baking soda
- 1 salt
- 3/4 cinnamon
- 1/2 powdered ginger
- 1/2 nutmeg
- 1/4 soymilk
- 1/4 apple cider vinegar
- 1 pumpkin puree
- 1 blackstrap molasses
- 3 canola oil
- 3 vanilla extract
- 1 fresh ginger
- 1
Instructions:
1. Preheat the oven to 350°F Lightly oil an 8" x 8" square cake pan and set aside.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, salt, cinnamon, powdered ginger, and nutmeg until well mixed. Set aside.
3. In a medium-sized mixing bowl, whisk together the almond milk and vinegar until the mixture curdles slightly. Add the pumpkin puree, molasses, canola oil, vanilla, and fresh ginger, mixing until smooth. Fold the wet ingredients into the dry, mixing until just combined. Fold in the chocolate chips until evenly distributed.
4. Spread the batter into the prepared pan and bake until a toothpick inserted into the center of the gingerbread emerges clean, about 35-45 minutes. Allow to cool on a wire cooling rack completely before cutting into squares and serving. Dust with confectioners' sugar before serving if desired.
Title: Salted Caramel Chocolate Chip Cookies
Ingredients:
- 16 1/2 flaked sea salt
- 12
Instructions:
1. Preheat oven to 350 degrees F. Line two sheet trays with parchment paper.
2. Cut 6 caramels into 4 pieces each with a sharp paring knife.
3. Slice the cookie dough log into 12 equal portions. Flatten one piece of cookie dough into a small disk. Place one caramel into the center of one piece of cookie dough. Top with another piece of cookie dough and form into a ball completely covering the caramel. Repeat with remaining cookie dough and caramel candies.
4. Evenly space the dough rounds onto the parchment lined sheet tray leaving at least 2” of space in between. Top each with 4 small pieces of caramel Bake for about 14 minutes. Remove from oven, sprinkle generously with sea salt. Let cool on sheet pan for about 3 minutes before serving warm.
Title: Pear-Strawberry Pie
Ingredients:
- 1 frozen strawberries
- 1 cornstarch
- 9 currant jelly
- 1
- 1/4
Instructions:
1. Drain pears and strawberries, reserving syrups.
2. Slice pears; arrange in cooled baked pastry shell with berries.
3. Measure reserved strawberry syrup; add pear syrup to equal 1 cup liquid.
4. In saucepan, stir syrup mixture into cornstarch; add jelly.
5. Cook and stir till thickened and bubbly; spoon over fruit.
6. Chill.
7. Top with Whipped Cream.
Title: E-A-S-Y Cake Mix and Cool Whip Cookies
Ingredients:
- 1 Cool Whip
- 1 egg
- 1
Instructions:
1. Mix all ingredients.
2. Form into balls.
3. Roll in confectioners' sugar.
4. Bake at 350°F for 10 to 12 minutes.
5. Cool in pan a few minutes before removing.