lumicero/recipes-ing2inst huggingface dataset:
Title: Quick Cherry Fudge Cake
Ingredients:
- 1 flour
- 1 sugar
- 1/2 baking soda
- 3 salt
- 1/2 white vinegar
- 1/4 vanilla
- 1 water
- 1 maraschino cherry
- 2/3 walnuts
- 1/2
Instructions:
1. Sift or mix dry ingredients together into a 9-inch square or round microwave-safe pan that has been greased and sugared.
2. Make three wells in the dry ingredients. Place oil, vinegar, and vanilla in each well, distributing evenly.
3. Pour water over all and blend throughly with a fork, but do NOT overbeat. stir in cherries and walnuts.
4. Microwave for 7 minutes at MEDIUM(70%) for 2 1/2 to 3 1/2 minutes at HIGH-100% (shield corners if using a square pan, for the first 7 minutes of microwaving time). Cool.
5. Frost with chocolate frosting of choice and decorate with halved maraschino cherries.
Title: Butterscotch Sauce
Ingredients:
- 1/2 light corn syrup
- 4 sweet butter
- 1/2 heavy cream
- 1/2 vanilla extract
Instructions:
1. Combine all the ingredients except for the vanilla in a heavy saucepan. Stirring constantly, bring the sauce to a boil over high heat.
2. Boil for 5 minutes from the time it starts to bubble at a full rolling boil.
3. Remove from the heat.
4. Add the vanilla.
5. Let cool slightly and serve warm.
Title: Easy Apricot Betty
Ingredients:
- 2 sugar
- 1/3 butter
- 2 butter
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Brush 8 inch pie dish with melted butter or oil.
3. Place half of the fruit in the pie dish.
4. Sprinkle half of the sugar and half of the bread crumbs over the apricots.
5. Pour half of the melted butter and half of the apricot juice over the bread crumbs.
6. Repeat with remaining fruit, sugar, crumbs, melted butter and apricot juice.
7. Bake for 30 minutes.
8. Best when served still warm.
Title: Cottage Cheese Pudding
Ingredients:
- 1 cottage cheese
- 1/8 salt
- 3 sour cream
- 1/3 white raisins
- 1/3 apples
- 4 eggs
- 2 milk
- 2 lemon peel
- 2/3 - 1 butter
- 1 -2
- 2
Instructions:
1. Soak raisins in warm water for 15 minutes and drain.
2. Remove the crusts from rolls and slice thinly.
3. Mix the cheese with a pinch of salt, the sour cream and 2 Tablespoons of the sugar, then mix in the raisins.
4. Line the bottom of a buttered oven dish with the bread slices, then cover with the cheese mixture.
5. A layer of thinly sliced apples may be added at this stage.
6. Cover with the remaining slices of bread. Whisk the eggs with the milk, the grated lemon peel and half of the remaining sugar, and pour the mixture over the pudding.
7. Sprinkle with the remaining sugar, dot with the butter pieces and bake in a preheated 350°F oven for about 45 minutes or until brown and the custard has set.
Title: Apple Crumble
Ingredients:
- 1/2 cornstarch
- 4 fresh lemon juice
- 4 granny smith apples
- 4 golden delicious apples
- 2/3 granulated sugar
- 1 table salt
- 1 ground cinnamon
- 1 ground nutmeg
- 1 unbleached all-purpose flour
- 1/4 granulated sugar
- 1 granulated sugar
- 1/4 brown sugar
- 1/8 table salt
- 2 vanilla extract
- 6 unsalted butter
- 1/2
Instructions:
1. Adjust oven racks to lower and middle positions; heat oven to 350 degrees.
2. FOR THE FILLING: Meanwhile, combine cornstarch and lemon juice in large bowl until cornstarch is dissolved. Add apples, sugar, salt, cinnamon, and nutmeg; toss to combine. Transfer mixture to 8-inch-square glass baking dish. Cover tightly with foil and set aside.
3. FOR THE TOPPING: Combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine, about five 1-second pulses. Add butter and half of almonds; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining almonds over mixture and combine with 2 quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2-inch chunks, with some smaller, loose bits). Place topping mixture on middle rack in oven and apple filling mixture on lower rack. Bake topping until chunks are lightly browned and firm, about 20 minutes. Remove both topping and apples from oven.
4. TO ASSEMBLE AND BAKE:Remove foil from apple filling and gently stir. Grasping edges of parchment paper (following "Transferring the Baked Crumble" illustrations 1 and 2 below) slide topping over apples and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon sugar over top and place on middle oven rack. Bake until well browned and fruit is tender and bubbling around edges, about 25 minutes. Cool on wire rack until warm, at least 15 minutes; serve.
Title: Lemon Tartlets
Ingredients:
- 2 Cool Whip
- 8 cheesecake flavor instant pudding and pie filling mix
- 1
- 24
Instructions:
1. Mix together lemon curd and pudding mix; fold in cool whip.
2. Chill.
3. Pipe into tart shells and garnish with dollop of whipped cream and strip of lemon zest.
Title: Banana Chocolate Chip Cake
Ingredients:
- 3 1/2 flour
- 2 sugar
- 1 baking powder
- 1/2 salt
- 1 1/2 soymilk
- 4 bananas
- 1 vanilla
- 2 chocolate chips
- 1 1/2 cinnamon
- 1 1/2
Instructions:
1. Mix dry ingredients (flour, sugar, baking powder, chocolate chips and salt.) in large bowl.
2. Add oil to dry ingredients. Mix until oil is evenly dispersed.
3. Add bananas, soy milk and vanilla.
4. Pour batter into two (greased and floured) 9" cake pans.
Title: Bakery Icing
Ingredients:
- 2 1/2 confectioners' sugar
- 1/2 salt
- 1
- 2
- 1/4
Instructions:
1. Mix Crisco and sugar.
2. Add egg whites and beat well.
3. Add remaining sugar and flavoring.
Title: Low Fat Oatmeal Cookies
Ingredients:
- 1 1/2 rolled oats
- 1 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 unsweetened applesauce
- 1/2 brown sugar
- 1/4 corn syrup
- 1 vanilla
- 1 cinnamon
- 3/4
Instructions:
1. Combine oats, flour, baking powder, baking soda, salt and cinnamon in a bowl, set aside
2. In another bowl combine the applesauce, brown sugar, corn syrup, egg white and vanilla, stir until sugar dissolves.
3. Add dry ingredients to the liquids, mix well.
4. Grease (I used a non-stick cooking spray)a 9x15 inch cookie sheet, spread batter on the prepared pan.
5. Bake at 350 degrees for 12-15 minutes.
6. Cool and cut into squares yield depends on size of squares.
Title: Young Coconut Cake
Ingredients:
- 1 white sugar
- 1/2 butter
- 2 eggs
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 3/4 baking powder
- 1 coconut
Instructions:
1. Preheat your oven to 350 degrees, and grease a 9x5 pan or a muffin tin.
2. Open the coconut, making sure to save at least 1/2 cup of the liquids. Using a spoon, scoop out the meat of the coconut.
3. In a food processor, add the coconut meat, butter and sugar. Combine thoroughly.
4. Add eggs & vanilla, and pulse a few times.
5. Add the flour and baking powder, and combine thoroughly.
6. Add 1/2c of the coconut milk, and once again combine thoroughly.
7. Pour your batter into the greased pan, and bake for 30-40 minutes. 20-30 minutes if you're making cupcakes.
Title: Country Pear And Cherry Crisp
Ingredients:
- 1 sugar
- 1/3 - 1/2 all-purpose flour
- 2 ground cinnamon
- 1 pears
- 1/2 granola cereal
- 3 -4 butter
- 1 1/2 vanilla ice cream
- 2
Instructions:
1. If using canned cherrie, drain cherries, reserving 1/2 cup juice.
2. In a large mixing bowl combine frozen or canned cherries and reserved juice; add sugar and toss to coat.
3. Let stand for 5 minutes.
4. In a small bowl combine flour, peel, and cinnamon; sprinkle over cherries.
5. Toss to mix.
6. Add pears; toss to mix.
7. Transfer to an ungreased 2 quart square baking dish.
8. Combine granola and butter; sprinkle over filling.
9. Bake in a 375 degree oven about 30 minutes or until pears are tender.
10. If necessary, to prevent overbrowning, cover with foil the last 5 to 10 minutes.
11. If desired, serve warm with Icecream.
Title: Chocolate Ganache Glaze With Honey
Ingredients:
- 2 heavy cream
- 1 honey
- 1 kosher salt
- 1/4
Instructions:
1. Bring cream to a boil in a large saucepan.
2. Add chocolate and remove from heat. Allow to sit for 5 minutes, swirling the pan to make sure the cream covers the chocolate.
3. Add honey and and salt. Whisk until the ingredients are blended.
4. Cool the mixture until it is thick enough to coat a cake, cupcakes, or whatever you like.
Title: Cucidatti
Ingredients:
- 14 figs
- 14 seedless raisins
- 1 pepper
- 1/2 cinnamon
- 1/2 ground allspice
- 1/4 flour
- 1 sugar
- 3/4 baking powder
- 3/4 salt
- 8 shortening
- 1 eggs
- 3 milk
- 1/4 water
- 1 1/2 pure vanilla extract
- 3
- 1
- 1 1/2
Instructions:
1. Filling:.
2. Place figs, orange peel and chocolate thru a grinder using a medium blade. If it sticks in the grinder add a small bit of ice water.
3. Add grape jam, spices and fruit to ground mixture and blend together well.
4. Cookies:.
5. Sift together flour, sugar, baking powder and salt.
6. Cut in shortening until it looks like corn meal.
7. Make a well in the flour mixture and break the eggs into it. A.
8. Add half the milk or water and all of the extracts.
9. Mix carefully till a ball forms.
10. Knead for 5 minutes.
11. Add the rest of the milk or water slowly as you knead.
12. Only add enough milk or water to make a medium-soft dough which will be easy to handle.
13. Divide dough into 3 equal parts.
14. Roll out the dough to about 1/8 inches.
15. Cut into small cookie size, strips or circles.
16. Place 1 rounded tbsp of filling onto each strip and fold over to seal. be sure to moisten the bottom edge of each cookie before you fold over. This will help to seal each cookie.
17. Use a fork to press the edges together (Like a ravioli).
18. Make a small slit on the top of each cookie.
19. Bake on a greased cookie sheet 1/4 inch apart in 375 degree oven for 18 to 25 minutes, until light brown.
20. Remove from oven and place a brightly colored glaze on each one while they are hot.
21. My Grandmother and Mother always used very deep shades of red, green and blue for the Christmas Holidays.
22. I hope you enjoy these cookies, they have been made for 3 generations in my Mother's family.
Title: Chocolate Souffle
Ingredients:
- 6 bittersweet chocolate
- 1/4 butter
- 4 sugar
- 10 icing sugar
- 1/4
Instructions:
1. Butter a soufflé dish and dust with sugar, tapping out excess.
2. Preheat oven to 430F.
3. Melt chocolate and stir until smooth.
4. Whisk butter into hot chocolate; add yolks and combine well.
5. Beat egg whites until frothy.
6. Beat in sugar gradually, and beat until whites hold stiff peaks.
7. Lighten chocolate mixture with ¼ of the whites, and then gently fold in remaining whites (a few white streaks may show, and this is not a problem).
8. Pour into prepared dish.
9. Put dish in slightly larger baking pan and add enough hot water in second pan to reach 1/3 up the side of the soufflé dish.
10. Bake for 40 minutes (center will be very soft).
11. Give a light dusting of icing sugar over top, bring to table immediately.
12. Serve with Whipped Cream.
Title: Evie’s Icing
Ingredients:
- 1 milk
- 1 1/2 cornstarch
- 1/2 butter
- 1/2 shortening
- 1 1/2 powdered sugar
- 1 vanilla
- 1/4 salt
Instructions:
1. Mix and cook milk and corn starch until smooth and thick. Cool completely.
2. Add the rest of the ingredients to the cooled cornstarch mixture and beat until smooth.
Title: Snickerdoodle Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 3 sugar
- 3 cinnamon
Instructions:
1. Cream the first four ingredients.
2. In a separate bowl, mix flour, cream of tartar, soda, and salt.
3. Add to creamed mixture.
4. Mix cinnamon and sugar in a small bowl.
5. Shape dough into balls and roll in the cinnamon-sugar mixture.
6. Bake at 400°F for 8-10 minutes.
Title: Easiest Pie Crust Ever!
Ingredients:
- 1 1/3 flour
- 1/2 butter
- 1/4 water
- 1 salt
Instructions:
1. Put flour and butter slices in food processor container (using the blade tool).
2. Pulse butter and flour.
3. Add water and salt through the top of the food processor funnel slowly until it starts clumping.
4. Remove and kneed slightly with hands.
5. Place crust dough on a floured surface and roll out with rolling pin.
6. Put into a pie dish and trim the edges.
7. (If not using right away place in gallon size bag and put into fridge for up to an hour.).
Title: Cherry Crisp in the Microwave
Ingredients:
- 1 cherry pie filling
- 3/4 brown sugar
- 2/3 quick-cooking oats
- 1/3 all-purpose flour
- 1/4 butter
Instructions:
1. spoon pie filling into a mircowave safe dish.
2. in a bowl combine everything else.
3. sprinkle over filling and cook on high 12-14 minutes.
Title: Fruit Salad With Dressing
Ingredients:
- 2 mandarin orange sections
- 1 cream cheese
- 1 sour cream
- 1 powdered sugar
- 1/2
- 3/4 - 1
Instructions:
1. Drain and reserve the juice from the fruit cocktail and mandarin orange slices, set aside.
2. In another bowl beat the cream cheese until creamy.
3. Add the sour cream and continue beating until well combined.
4. Add the powdered sugar and mix well.
5. Add fruit juice until you reach the consistency you want.
6. Pour over fruit and let stand for at least an hour before serving.
Title: Apple Crisp
Ingredients:
- 1 all-purpose flour
- 1 rolled oats
- 1 brown sugar
- 1 cinnamon
- 1/2 butter
- 4 margarine
- sliced apples
Instructions:
1. Mix together the first four ingredients.
2. Cut in 1/2 cup Butter.
3. Mix 1/4 of the crumb mixture with the apples and spread in a buttered 8 x 12 baking dish. Cover with remaining cumbs and pat down.
4. Bake in preheated oven at 350° for 35 - 40 minutes.
Title: White Chocolate Ganache Frosting
Ingredients:
- 1/2 heavy cream
- 12 white chocolate
- 4 butter
Instructions:
1. In a small, heavy saucepan, heat the cream just until it starts to simmer.
2. Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter.
3. Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth.
4. Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.
5. Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.
Title: Caramel Pecan Cups
Ingredients:
- 4 dark chocolate
- 1/4 heavy cream
- 1 pecans
- 2
Instructions:
1. Stir the chocolate and heavy cream in a microwavable bowl. Microwave on HIGH for 1 minute or until the chocolate is melted. Stir until the chocolate mixture is smooth.
2. Place 1 teaspoon chocolate mixture into each pastry cup. Drizzle with the caramel topping and sprinkle with the pecans.
Title: Maple Walnut Pound Cake
Ingredients:
- 1 butter
- 1 1/2 margarine
- 1/2 granulated sugar
- 2 1/4 brown sugar
- 1 flour
- 1/2 baking powder
- 1/4 salt
- 1 milk
- 5 eggs
- 1 1/2 walnuts
- 1 powdered sugar
- 1 milk
- 1/2 walnut halves
Instructions:
1. In mixer bowl cream butter and sugars until fluffy.
2. In another bowl combine flour, baking powder and salt.
3. In measuring cup combine milk and maple flavoring, and beat into butter mixture alternatively with flour mixture.
4. Beat in eggs 1 at a time.
5. Mix in 1 1/2 cups chopped walnuts.
6. Turn into greased 9 or 10 inch tube pan and bake in lower third of 300-degree oven 1 hour to 1 hour 15 minutes, just until pick inserted into center comes out clean.
7. Cool in pan 15 minutes, then turn out onto rack to cool completely.
8. Drizzle with maple glaze and garnish with walnuts.
9. Maple Glaze:
10. In a small bowl mix 1 cup sifted powdered sugar with 1 to 1 1/2 tablespoons
11. Milk to make a glaze of thick pouring consistency. Stir in 1/2 teaspoons maple flavoring.
Title: Chocolate Cream Filling
Ingredients:
- 1 cornstarch
- 3/4 sugar
- 1/2 salt
- 1 milk
- 3 unflavored gelatin
- 2 cold water
- 1/3 heavy cream
- 1 vanilla
- 1
Instructions:
1. In a medium-sized sauce pan, mix together the cornstarach, sugar, salt, milk and chocolate. Bring the mixture to a boil, stirring constantly, and boil for 1 minute. Remove the pan from the heat.
2. Soften the gelating in the cold water for 1 minute, then stir into the hot chocolate mixture. Pour it into a bowl and let it cool to room temperature. To speed up the cooling process, set the bowl in a larger bowl filled with ice water. Stir with a rubber spatula until it's room temperature. Be careful not to let the gelatin set up.
3. When the chocolate mixture is cool, whip 1 cup heavy cream with 1 teaspoons vanilla. Fold this into the chocolate mixture.
Title: Red Raspberry Holiday Trifle
Ingredients:
- 1 frozen sweetened raspberries
- 2 Cointreau liqueur
- 1 brandy
- 6 cornstarch
- 4 sugar
- 2 unsalted butter
- 6 orange zest
- 3/4 salt
- 1/2 mascarpone cheese
- 4 heavy cream
- 2 heavy cream
- 1 fresh red raspberries
- 8
- 1
- 1/2
- 6
Instructions:
1. To make the berry filling: In a large saucepan bring the 4 cups of raspberry-cranberry juice to a boil over high heat.
2. Cook until reduced to about 1 1/2 cups, about 10 minutes.
3. In a small bowl, stir together 4 tablespoons Cointreau with the cornstarch.
4. Whisk into the reduced raspberry-cranberry juice and cook on medium heat until juice has thickened and become clear.
5. Remove from the heat and add the two 16-ounce bags of frozen raspberries.
6. Set aside and let stand until the berries have thawed.
7. To make the mousse layer: In a heavy nonreactive saucepan (stainless steel or enamel) combine the egg yolks, sugar, orange juice and butter.
8. Cook over medium heat, stirring to dissolve the sugar, until the butter melts.
9. Reduce the heat to medium-low and stir constantly with a wooden spoon until the mixture thickly coats the back of the spoon, about 5 to 10 minutes.
10. Strain mousse through a fine-mesh strainer to remove lumps, into a large bowl.
11. The orange mousse mixture will be very thick.
12. Refrigerate, covered with plastic wrap on the surface to prevent a skin from forming, until completely chilled, about half an hour.
13. When mixture is chilled, in a large bowl, mash mascarpone cheese with a rubber spatula, add 1/4 cup of the orange mousse and stir until smooth and creamy.
14. Stir in the remaining orange mousse and then fold in the whipped cream.
15. To make the soaking liquid: In a small bowl, mix the 1 cup of thawed raspberry-cranberry concentrate with 2 tablespoons of Cointreau.
16. Stir until blended and set aside.
17. To assemble the Trifle:
18. In a 12-cup trifle bowl or a glass bowl with straight sides, layer half the slices of the angel-food cake on the bottom, making sure that only the white, cut edges of the cake are visible against the sides of the trifle bowl.
19. Drizzle cake with half the soaking liquid.
20. Evenly spread half the orange mousse mixture over the soaked cake slices.
21. Spread three-quarters of the berry filling carefully over the mousse.
22. Layer the remaining angel-food cake slices on top of berry filling, cut sides against the glass.
23. Drizzle cake with remaining soaking liquid.
24. Spread remaining orange mousse mixture over cake.
25. Mound remaining quarter of the raspberry mixture on top of the mousse in the center of the bowl.
26. Pipe whipped cream on top of trifle to decorate.
27. Garnish with fresh raspberries.
28. Refrigerate for 4 to 6 hours or overnight before serving.
Title: Cinnamon Maple Applesauce
Ingredients:
- 1 maple syrup
- 1/2 water
- 8 apples
- 1/2 ground cinnamon
- 1/8 ground nutmeg
Instructions:
1. Combine syrup and 1/2 cup water in a Dutch oven; bring to a boil. Add apple, cinnamon, and nutmeg; cover and cook over medium-low heat 25 minutes or until tender. Mash apples with a potato masher. Cook, uncovered, 20 minutes or until most of liquid evaporates.
2. Serve warm or chilled.
Title: Apple Cake - Gluten Free and Grain Free, Made in the Thermomix
Ingredients:
- 3 apples
- 45 butter
- 200 sugar
- 3 eggs
- 100 milk
- 150 baking powder
- 2 vanilla
- 1
Instructions:
1. Heat oven to 180ºC. Grease and line a 20cm springform pan.
2. Cut apples into quarters, core and then slice very very thin, about 3mm per slice. Set aside.
3. Heat butter 1 minute/50 degrees/speed 1.
4. Add sugar. Mix 15 seconds/speed 4.5.
5. Add eggs and milk. Mix 20 seconds/speed 5.
6. Add almond meal. Mix 20 seconds/speed 4.5.
7. Add baking powder and vanilla. Mix 30 seconds/speed 4.
8. Pour batter into prepared pan. Layer sliced apples on top of batter in concentric circles. Completely cover the cake - make several layers of apples if you like.
9. Bake 50 minutes, or until a cake tester comes out clean.
Title: Sandtortchen (Sand Tarts)
Ingredients:
- 2 1/2 sugar
- 2 butter
- 2 margarine
- 4 eggs
- 1 flour
- sugar
- cinnamon
- pecans
Instructions:
1. Cream sugar and butter.
2. Beat in 2 eggs.
3. Gradually blend in the flour.
4. Chill dough overnight.
5. Roll as thin as possible on well floured board.
6. Work with 1/4 of the dough at a time.
7. Keep remaining dough chilled.
8. Cut into diamonds with a knife.
9. Place on greased cookie sheets.
10. Brush each cookie with beaten egg white.
11. Sprinkle with sugar and a pinch of cinnamon.
12. Placd a pecan half in center of each cookie.
13. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown.
14. Cool on cookie sheets 1 minute, then remove to wire racks.
15. Store in airtight tins.
Title: Chocolate Dream Bars
Ingredients:
- 1/2 butter
- 1/2 light brown sugar
- 1 all-purpose flour
- 1 light brown sugar
- 1 flour
- 2 eggs
- 2 heavy cream
- 1 1/3 unsalted butter
- 3/4 granulated sugar
- 2 walnuts
- 2
- 1/2
Instructions:
1. Preheat oven to 375 degrees F.
2. Grease a 13x9 inch pan.
3. Cream butter with sugar and yolk in a large bowl until light and well blended. (There should be no brown sugar lumps.).
4. Stir in flour until well blended.
5. Press dough in bottom of prepared pan. Bake 12 to 15 minutes or until golden.
6. While bottom layer is baking, beat sugar, flour, and eggs in the same bowl until frothy.
7. Spread mixture over hot baked crust. Return to oven; bake about 15 minutes or until topping is set.
8. Heat heavy cream, butter, and sugar in a small saucepan over medium-high heat. Bring to a boil, stirring frequently.
9. Place chocolate in a stainless steel bowl. Pour boiling cream over the chocolate and let stand for 5 minutes. Stir until smooth, then pour over the dream bars.
10. Chop nuts, sprinkle over chocolate layer.
Title: Creamy Maple Frosting
Ingredients:
- 1/4 butter
- 1/2 salt
- 1/3 maple syrup
- 2 vanilla
- 3 powdered sugar
- 2 milk
Instructions:
1. Combine butter, salt, syrup, vanilla, and 1 cup of the sugar.
2. Add milk and remaining sugar, alternately.
3. Mix until smooth & creamy.
Title: Cracked Cookie Crescents
Ingredients:
- 3 1/2 flour
- 1 baking powder
- 1 butter
- 8 cream cheese
- 2 sugar
- 1 egg
- 1 vanilla extract
- 1/4
- 3/4
Instructions:
1. Stir together flour and baking soda and set aside. In large mixing bowl beat butter and cream cheese on medium speed for 30 seconds. Add the sugar and beat until fluffy. Add the egg, vanilla and almond extracts and beat well. Gradually add the flour mixture until well mixed. Stir in the mini chocolate chips. Cover and chill several hours or overnight.
2. Shape the dough into 1 inch balls then roll into logs 2 inches long. Place on un-greased cookie sheet then bend and pinch the ends to form crescents. Bake in 375 degree oven for 8 to 10 minutes until the edges are firm. Transfer to a cooling rack and let cool for at least ½ hour.
3. In a small saucepan, melt chocolate pieces with a little shortening until melted. Dip one end of each cookie into the melted chocolate then sprinkle with finely chopped nuts, shredded coconut, chocolate sprinkles or any other topping you prefer. Place on waxed or parchment paper and chill until the chocolate is set. They freeze well.