lumicero/recipes-ing2inst huggingface dataset:
Title: My Favorite Oatmeal Cookies
Ingredients:
- 3/4 butter
- 1/2 brown sugar
- 3/4 white sugar
- 1 egg
- 1 1/4 flour
- 1/4 water
- 1 vanilla
- 2 1/2 rolled oats
- 1/2 baking soda
- 1 raisins
- 1 pecans
Instructions:
1. Preheat the oven to 350°F
2. Cream butter and sugar.
3. Add egg, water and vanilla and mix well.
4. Add dry ingredients: flour, oats, baking soda, raisins and pecans.
5. Drop by spoonfuls onto cookie sheet and bake for 10 minutes.
Title: May's Chocolate Log
Ingredients:
- 3 eggs
- 1/3 sugar
- 1 cornflour
- 1
Instructions:
1. Set oven to 375'F/190'C.
2. Place a sheet of greaseproof paper or baking paper on a flat oven tray.
3. Have a clean tea-towel sprinkled with a little castor sugar or icing sugar ready on counter top.
4. Beat eggs & sugar together in a bowl set over a bowl or pot of hot water.
5. Beat until very light, thick, and fluffy.
6. Sift together the cocoa and flour and then fold into the egg mixture with a metal spoon.
7. Pour onto the paper lined tray and quickly spread into a large rectangle.
8. Bake in oven for 7-10 minutes until sponge springs back when lightly pressed with a finger.
9. Carefully flip onto sugared towel and gently peel off paper. Roll up with the paper on the inside and allow to cool for 5 minutes.
10. Unroll and remove paper. Reroll to cool completely covered lightly with tea-towel.
11. When cold unroll again and spread over a thick layer of whipped cream which has been sweetened with a little sugar & vanilla essence.
12. Reroll and cover outside with your favourite chocolate icing/frosting.
13. Place on an oblong serving platter.
14. Sprinkle over some chopped nuts and place a line of halved glace red cherries along the centre top of the roll.
15. Slice to serve.
Title: Crunchy Cool Peanut Butter Balls
Ingredients:
- 1/4 light corn syrup
- 1/2 low-fat graham cracker
- 3/4 powdered sugar
- 3
Instructions:
1. Pour corn syrup into bowl.
2. Add peanut butter and graham crackers.
3. Blend with your fingers, it works way better than a spoon. Try to scrape all of it off your hands when your done, though!
4. Form a ball out of about 1 rounded teaspoon of "dough." This is where the graham crackers being crushed, not just slightly crumbled, is essential.
5. Roll each ball in just enough powdered sugar to coat. Place them on a plate and pop in the freezer for no more than 10 minutes, and no less than 7. Store in the fridge after you take them out of the freezer, they are best chilled.
Title: Sugar Roasted Peaches and Burrata Cheese Plate
Ingredients:
- 1 bacon
- 2 raw sugar
- 1 kosher salt
- 8 fresh ground black pepper
- 1/2 fresh thyme leaves
- 2 fresh rosemary
- 1 kosher salt
- fresh oregano
- savory
- extra virgin olive oil
- honey
Instructions:
1. Preheat oven to 450°F and position a rack in the center of your oven.
2. Cook the bacon in a cast iron skillet, over medium heat and flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling.
3. Pour off the fat from the skillet, but reserve 2 teaspoons of the fat (make up any difference with olive oil).
4. Meanwhile, sprinkle the cut side of the peaches with the sugar, a tiny pinch of salt and with pepper; place them cut side down in the skillet, tuck the herbs around them.
5. Increase the heat to medium high; tear the bacon into pieces and tuck them around the peaches and drizzle with half the reserved bacon fat.
6. Let the peaches cook, without moving them, until they begin to brown, about 5 minutes; sprinkle the uncut sides of the peaches with a tiny bit of salt and place in the preheated oven to roast.
7. After 10 minutes, they should be just tender; drizzle with the remaining bacon fat and let roast 5 minutes more.
8. Discard the herbs and save the bacon for another use; let cool slightly before serving (these can be made up to 2 days in advance and microwaved for a minute before serving).
9. Place the burrata cheese in the center of a large serving platter and carefully slice the cheese to reveal the creamy center, but being careful not to slice all the way through; season lightly with salt.
10. Slice the peaches into wedges and arrange them, along with the toast, around the cheese; sprinkle with the herbs, drizzle some oil and the honey over the peaches and cheese.
Title: Tiramisu Layer Cake
Ingredients:
- 1 water
- 3 instant coffee powder
- 1/3 coffee
- 1 1/3 Kahlua
- 2 mascarpone cheese
- 1/2 powdered sugar
- 3 Kahlua
- 1 heavy cream
- 1/2 confectioners' sugar
- 2 Kahlua
- 2
- 1/4
- 2
- 1
Instructions:
1. Preheat oven to 350°F Grease and flour 3 (9-inch) round pans.
2. Prepare the cake mix according to package directions.
3. Divide two thirds of batter between 2 pans.
4. Stir instant coffee into remaining batter; pour into remaining pan.
5. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
7. In a measuring cup, combine brewed coffee and 3 tablespoons Kahlua; set aside.
8. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup powdered sugar and 2 tablespoons Kahlua; beat just until smooth.
9. Cover with plastic wrap and refrigerate.
10. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup powdered sugar and 2 tablespoons Kahlua until stiff.
11. Fold 1/2 cup of cream mixture into filling mixture.
12. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart.
13. Spoon one third of reserved coffee mixture over cake, then spread with half of the filling mixture.
14. Top with coffee-flavored cake layer; poke holes in cake.
15. Spoon another third of the coffee mixture over the second layer and spread with the remaining filling.
16. Top with remaining cake layer; poke holes in cake.
17. Spoon remaining coffee mixture on top.
18. Spread sides and top of cake with frosting.
19. Place cocoa in a sieve and lightly dust top of cake.
20. Garnish with chocolate curls.
21. Refrigerate at least 30 minutes before serving.
22. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Title: Japanese Sponge Cake
Ingredients:
- 3/4 all-purpose flour
- 2/3 sugar
- 1 milk
- 3 eggs
- 1 1/2 butter
- 1/4 baking soda
- 1 vanilla
- 1 1/2 heavy cream
- 4 sugar
Instructions:
1. Preheat oven to 350°F Grease and line a 7-inch (18 cm) round cake pan with parchment paper.
2. Whisk eggs very well in a bowl. Place bowl in a larger bowl partially filled with warm water to make a warm water bath. Continue to whisk eggs. Add sugar a little at a time, whisking all the while.
3. When the egg mixture is a light yellow color, sift the flour and add it to the eggs along with the baking soda (if using) and mix in lightly.
4. Warm the milk in the microwave; add butter and stir until melted. Add milk mixture and vanilla (if using) to egg mixture and stir in gently.
5. Pour batter into prepared pan and bake at 350° F for 25-35 minutes (cake should be springy in center when gently pressed with fingers).
6. Remove cake from pan and cool on wire rack.
7. When cake is cool, slice in half horizontally to make 2 layers.
8. In a large bowl, whip cream and sugar together until fairly stiff. Divide whipped cream into two portions; set one half aside.
9. To remaining half of whipped cream, add chopped fruit as desired. Spread fruited whipped cream over the bottom half of the cake. Top with upper half, and spread whipped cream over top, and sides of cake if desired (or leave them uncovered if preferred). Garnish top with additional fresh fruit and serve.
Title: Lighter Watergate Salad
Ingredients:
- 1 sugar free pistachio pudding mix
- 1 fat-free cool whip
- 1 3/4 miniature marshmallow
- 1
Instructions:
1. Mix ingredients together.
2. Chill for at least one hour prior to serving.
Title: Lemon Hard Sauce
Ingredients:
- 1/2 butter
- 1 lemon rind
- 2 lemon juice
- 1 salt
- 1 sugar
- 1 egg
Instructions:
1. Cream butter and salt.
2. Add egg sugar and cream until fluffy.
3. Add egg and beat rapidly until well blended.
4. Gradually add lemon juice and rind and continue beating.
5. Cook until thickened.
6. This a nice topping for most any steamed pudding.
Title: Creamy Pineapple Dessert
Ingredients:
- 1 crushed pineapple
- 1 gelatin
- 2 eggs
- 1/3 pineapple
- mint
- lemon leaves
Instructions:
1. Mix half the pineapple with the gelatin in a small saucepan. Let stand 2 minute.
2. Separate the eggs. Combine the yolks with the pineapple and the gelatin. Stir until blended. Cook over moderately high heat until mixture just comes to a boil. Remove from heat. Cool.
3. Add remaining pineapple to mixture.
4. Whip egg whites until frothy,. Gradually beat in sugar until stiff peaks, like for meringue, are formed. Fold egg whites into cooled pineapple mixture.
5. Beat cream until stiff. Fold into pineapple mixture.
6. Pour the pineapple creme into 4 dessert dishes. Cover and chill until set, about 4 hours Garnish with sprigs of mint or lemon leaves and a slice of pineapple.
7. You can make this dessert the day before. Serve it in stemmed wine glasses for eye-catching appeal.
Title: Mocha Angel Squares
Ingredients:
- 2 instant coffee granules
- 2 hot water
- 1/2 butter
- 2 powdered sugar
- 1 vanilla ice cream
- 1
- 3/4 - 1
Instructions:
1. Dissolve coffee granules in 2 teaspoons hot water.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add coffee, and beat until spreading consistency. Set frosting aside.
3. Trim crust from cake. Cut cake into 6 (2 1/2- x 2 1/2- x 1-inch) squares. Spread frosting on top and sides of squares; roll in nuts. Top with ice cream, and drizzle with sauces.
Title: Mürbe Teig - Tender Crust for Pies or Torten
Ingredients:
- 1 flour
- 1/8 salt
- 1 sugar
- 1/4 butter
- 1
Instructions:
1. Combine flour, salt and sugar.
2. Cut in butter with two knives or a pastry blender.
3. Add egg yolk and mix thoroughly.
4. Press into a pie plate or a spring-form pan to 1/4" thickness.
5. Fill with fruit filling of your choice.
6. Bake in a 425F oven for ten minutes; reduce to 350F and bake until fruit is soft.
Title: Cherry Clafoutis
Ingredients:
- 1 unsalted butter
- 1 1/4 milk
- 6 sugar
- 2 kirsch
- 1 vanilla extract
- 6 eggs
- 3/4 kosher salt
- 3 flour
- confectioners' sugar
Instructions:
1. Heat oven to 425°. Grease a 9" cast-iron skillet or baking dish with butter; set aside. Combine milk, sugar, kirsch, vanilla, eggs, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.
2. Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners' sugar before serving.
Title: Triple Chocolate Crock Pot Dessert
Ingredients:
- 1 fat free sour cream
- 1 instant chocolate pudding mix
- 1 chocolate chips
- 6 unsweetened applesauce
- 3/4 egg substitute
- 1 eggs
- 1 water
Instructions:
1. Generously spray crock pot with non-stick spray.
2. Mix all ingredients.
3. Pour into crock pot.
4. Put folded paper towels between the top of the pot and lid to collect moisture.
5. Cook on low for 6-8 hours.
6. Serve in a bowl with ice cream.
7. Served warm is wonderful, but leftovers can be served cold.
8. For diabetic, use sugar-free pudding.
Title: Raisin-Eggnog Bread Pudding
Ingredients:
- 6 eggs
- 3 1/2 sugar
- 3 brandy
- 2 dark rum
- 1/2 nutmeg
- 3
- 1
Instructions:
1. Butter or spray a 13x9 inch baking dish.
2. Put bread pieces in a bowl, pour eggnog over the bread and allow to soak for about 1 hour, or until all the liquid is absorbed.
3. Position oven rack in the middle position; preheat oven to 350°.
4. In a bowl, whisk the eggs, yolks, sugar, brandy, and rum until thick and smooth.
5. Stir in the bread mixture and pour into prepared pan.
6. Sprinkle nutmeg over the top.
7. Place the dish in a large shallow pan, such as a roasting pan, lined with a dish towel.
8. Place the pan on the oven rack, and pour enough hot water into the larger pan to come halfway up the sides of the pudding dish.
9. Bake for 1 hour or just until the center is set when gently shaken.
10. Transfer to a baking rack to cool slightly.
11. Serve with freshly whipped cream.
Title: White Cake
Ingredients:
- 2 1/4 cake flour
- 2 baking powder
- 1 salt
- 1 butter
- 2 sugar
- 4 vanilla
- 2 milk
- 1
- 4
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment.
2. Sift together the flour, baking powder, and salt. Set aside.
3. Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.
4. Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.
5. Reduce the mixer speed to low and add the dry ingredients alternately with the milk, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.
6. In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.
7. Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan, 30-35 minutes for cupcakes. The top of the cake should be nicely browned.
Title: Hummingbird Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1 1/2 vanilla
- 1 1/2 eggs
- 3 crushed pineapple
- 1 1/2 bananas
- 1 1/2 pecans
- 1
Instructions:
1. Preheat oven to 350* Grease& Flour 13x9x2 pan (or Bundt) Sift a measure of flour, mix all dry ingredients in large mixing bowl.
2. Add oil& Stir by hand.
3. Batter will be very heavy.
4. Add eggs& vanilla, Blend well.
5. Fold in pineapple& Mashed Bananas.
6. Pour into pan& Bake Frost with Cream Cheese Frosting, (if desired).
Title: Low Fat Snickers Dessert
Ingredients:
- 1/2 Cool Whip Free
- 1 sugar-free instant chocolate pudding mix
- 1 chunky peanut butter
- 1/2
Instructions:
1. Mix all ingredients together.
2. Pour into a 13x9-inch pan.
3. Freeze.
4. Cut into 16 equal size piece.
Title: Black Death Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 3 1/2 flour
- 1 plain nonfat yogurt
- 1 vanilla
- 2 baking powder
- 2
Instructions:
1. Cream butter and sugar.
2. Add eggs and beat well.
3. Add two cups flour and beat well.
4. Mix in yogurt and extract.
5. Combine remaining ingredients and mix well.
6. Butter 10" Bundt pan and dust with extra cocoa powder.
7. Pour batter into pan.
8. Bake at 350ºF about an hour or until cake pulls away from edges of pan.
9. Cool in pan for 20 minutes, remove and finish cooling.
Title: Gingerbread Mix
Ingredients:
- 2 sugar
- 2 baking powder
- 2 1/2 baking soda
- 4 salt
- 9 cinnamon
- 3 ginger
- 3 allspice
- 1 clove
- 1 shortening
- 1 1/2
Instructions:
1. Sift all dry ingredients into a large bowl, cut in shortening with a pastry blender or fork as for pastry. Store in refrigerator. When ready to use spoon 2 7/8 cups of mix into a bowl, (spoon lightly). In another bowl, mix 1 beaten egg, 3/4 cup molasses, and 3/4 cup boiling water. Stir wet ingredients into dry, beat until smooth. Bake in greased 9-inch square pan for 35 minutes at 325°F
2. So delicious -.
Title: Chocolate Chip Meltaway Cookies
Ingredients:
- 1 flour
- 1/2 cornstarch
- 1/2 confectioners' sugar
- 3/4 butter
- 1 pure vanilla extract
- 1 confectioners' sugar
- 1
Instructions:
1. In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.
2. In a large bowl, cream butter and vanilla extract until smooth.
3. Add flour mixture and begin mixing on low speed.
4. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides.
5. Scrape batter from beaters, and mix in chocolate chips with a large spoon.
6. Refrigerate dough for 1 hour to firm up. (It's important that the dough be cold).
7. When ready to bake, preheat oven to 350°F.
8. Roll dough into 1-inch balls (no larger).
9. Place 1-1/2 inches apart on lined baking sheet, flatten if desired., and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. (Do NOT over-bake)
10. Cool on racks.
11. Pour powdered sugar into a bowl or plastic baggie.
12. Shake chocolate chip meltaway cookies in powdered sugar.
13. Store in an airtight container.
Title: Tomato Soup Cake
Ingredients:
- 1/2 shortening
- 1 white sugar
- 1 egg
- 1 all-purpose flour
- 2 baking soda
- 1 1/2 ground cinnamon
- 1 nutmeg
- 1 ground cloves
- 1/2 salt
- 1 walnuts
- 1/2 raisins
- 1/2
Instructions:
1. Preheat oven to 350F degrees; lightly butter a tube or bundt pan and set aside.
2. In a large bowl, cream the shortening with an electric mixer until fluffy; then add the sugar and egg and stir until smooth.
3. Stir in the soup.
4. Next, add all the dry ingredients and stir until smooth and completely combined.
5. Pour this batter into the prepared pan and bake 40-45 minutes , until a toothpick inserted in the centre of the cake comes out clean.
6. Remove from oven and let cool in the pan.
7. Remove from pan and sprinkle with icing sugar if desired, or serve plain.
Title: David's Carrot Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 1 salt
- 1 cinnamon
- 2 allspice
- 4 eggs
- 1 coconut
- 1 pineapple
- 1 carrot
- 1 pecans
- 1 cream cheese
- 8 butter
- 1/2 powdered sugar
- 1 coconut
- 1/2 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Cake:.
3. Mix sifted flour, sugar, baking soda, salt, cinnamon, and all spice together; set aside.
4. In seperate bowl mix together 4 eggs, coconut, oil, pineapple, carrots, and pecans.
5. Gradually stir dry ingredients into egg mixture; stir by hand until mixed together.
6. Pour into greased and floured 9x13 pan.
7. Bake 45 minutes.
8. Frosting:.
9. With an electric/stand mixture cream together cream cheese, butter, and powdered sugar.
10. Add in coconut and pecan and mix just until they are incorporated.
11. Spread frosting onto cooled cake and serve.
Title: Simple Apple Cake
Ingredients:
- 2 eggs
- 1/2 sugar
- 1/4 skim milk
- 60 vanilla extract
- 2 self-rising flour
- 1 cornflour
- 1 1/2 green apple
- 1 cinnamon
- 1 sugar
- 1
Instructions:
1. Preheat oven to 200 deg Celsius. Prepare a 20cm round tin with cooking spray.
2. Beat eggs and sugar until light and fluffy.
3. Stir in milk, melted butter and the vanilla.
4. Combine flours then fold into mixture.
5. Pour mixture into prepared tin then arrange the apple slices on the top.
6. Combine cinnamon and sugar and sprinkle over top of cake.
7. Bake for about 30-35 minutes or until inserted skewer comes out clean.
Title: Cream Cheese Brownies
Ingredients:
- 1 1/4 flour
- 1 baking powder
- 1/2 salt
- 8 butter
- 6 1/2 butter
- 5 vanilla extract
- 1 cream cheese
- 6 sugar
- 2 eggs
- 6 walnuts
- 1
Instructions:
1. Preheat the oven to 350 degrees F. Grease an 9 by 13 inch (3L) cake pan
2. Sift together the flour, baking powder and salt, set aside.
3. Melt the chocolate, half the butter and half the vanilla over a double boiler or in the microwave, and let it cool to room temperature.
4. Cream the remaining butter with the cream cheese, gradually adding in 1/2 cup of the sugar. Blend in two eggs, two tablespoons flour mixture and the rest of the vanilla. Set aside.
5. In a large bowl, with an electric mixer, beat the remaining four eggs with the remaining 1 1/2 cups sugar until very light and fluffy.
6. Fold in the chocolate mixture, followed by the dry ingredients and nuts, if using.
7. Por the mixture into the pan, and spread into the corners.
8. Spoon the cream cheese mixture in long lines, then using a knife or a toothpick swirl the batters together (do not over swirl or the cream cheese brownies will become leaden and beige).
9. Bake for 30 minutes, or for fudgier brownies no more than 25 minutes. Let cool completely before slicing.
Title: Lady Baltimore Cake
Ingredients:
- 4 flour
- 4 baking powder
- 1/2 salt
- 1 butter
- 2 margarine
- 1 sugar
- 1 1/2 vanilla
- 8 2% low-fat milk
- 1 pecans
- 1 dried fig
- 1/2 pitted dates
- 1/2 dark raisin
- 1/4 brandy
Instructions:
1. Preheat the oven to 350 degrees. Butter and flour three 9 inch round cake pans and line the bottoms with wax paper. Onto a piece of wax paper, sift the flour, baking powder and salt.
2. In a medium sized bowl, with an electric mixer on high, cream the butter until fluffy. Add 1 1/2 c of the sugar and the vanilla and beat for 2 minutes. Using a rubber spatula, fold in the flour mixture 1/3 at a time, alternating with the milk and beginning and ending with the flour.
3. IN a large bowl with clean beaters and the mixer on high, beat the egg whites until soft peaks form. Beat in the remaining 1/2 c of sugar until stiff. Fold into butter mixture.
4. Divide between the 3 cake pans and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans on racks for 5 minutes. Turn out onto the racks, peel off the paper and cool completely.
5. While the cake cools, make the frosting and set aside.
6. In a medium bowl, mix the filling ingredients and fold 1 c of the frosting into the filling.
7. Assemble the cake on a serving plate, spreading the filling between the layers and frost the outside edge and top with the remaining frosting.
Title: Chocolate Strawberry Cake
Ingredients:
- 18 1/4 water
- 1 1/4 cream cheese
- 1/3 powdered sugar
- 3 frozen strawberries
- 24
- 3
- 36
Instructions:
1. Make Cake According To Directions.
2. Mix Together Cream Cheese, Coolwhip, Powdered Sugar.
3. When Cake Is Cool, Cut In 3 Layers, Or Use 2-8" Round Cut In Half, Place A Layer On Cake Plate, Smear Layer Of Cream Cheese Mixture And Add Layer Of Strawberries, Place Another Layer Cake, Cream Cheese Mixture, Strawberries, Place Last Layer Cake, Then Strawberries, Then Cream Cheese Mixture. Refrigerate And Eat.
4. After Slicing A Layer On A 13x9 Cake, Use Your Flexable Cutting Sheet/board To Slide Inbetween Layers So You Can Pick It Up In One Piece. (i Learned That The Hard Way).
Title: Original Nestle Toll House Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 2
- 1
Instructions:
1. Preheat oven to 375.
2. combine flour, baking soda, and salt in a small bowl.
3. beat butter, sugar, brown sugar, and vanilla in a large mixing bowl until creamy.
4. add eggs one at a time, beating well after each addition.
5. gradually beat in flour mixture.
6. stir in morsels and nuts.
7. drop by rounded tablespoon onto ungreased baking sheets.
8. bake 9-11 minutes or until golden brown.
9. cool on baking sheet 2 minutes.
10. remove to wire racks to cool.
Title: (Surprise!) Russian Tea Cakes
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 2 1/4 all-purpose flour
- 1 vanilla
- 1/4 salt
- 1/2 confectioners' sugar
- 9
Instructions:
1. Heat oven to 400°. Mix thoroughly butter, confectioners' sugar and vanilla. Work in flour, salt and nuts until dough holds together.
2. Cut each vanilla caramel into 4 small pieces. Divide dough in 36 portions and mold each around a small piece of caramel.
3. Bake 10-12 minutes until set but not brown. While warm, roll in confectioner's sugar or sugar crystals and cool.
4. Makes 36 cookies.