lumicero/recipes-ing2inst huggingface dataset:
Title: Stove-Top Cookies ( Fry Pan Cookies )
Ingredients:
- 1 powdered sugar
- 2 flaked coconut
- 1 granulated sugar
- 1 eggs
- 2 dates
- 1 butter
- 1 margarine
- pecans
- vanilla extract
Instructions:
1. Sprinkle powdered sugar or coconut evenly onto a parchment or wax paper-lined 15 x 10 x 1-inch pan. Set aside.
2. Combine sugar and eggs in a large saucepan; stir well. Add dates and butter; cook over low heat, stirring constantly, 8 minutes or until mixture is thickened and bubbly. Remove from heat; stir in cereal, pecans and vanilla, mixing well.
3. Spread cereal mixture evenly onto prepared pan. Let stand for 15 minutes
4. Roll the mixture into a 15-inch log, beginning at long side. Let cool completely.
5. Cut into 1/2-inch thick slices.
Title: Lost-in-Boston Cream Pie
Ingredients:
- 1/3 sugar
- 2 all-purpose flour
- 2 cornstarch
- 1/4 salt
- 1 egg
- 2 skim milk
- 1 1/2 margarine
- 1 vanilla extract
- 1/4 vanilla extract
- 1/2 sugar
- 3 margarine
- 1 vanilla extract
- 1/2 cake flour
- 1 baking powder
- 1/2 salt
- 1/2 buttermilk
- 1/2 cocoa powder
- 2 sweetened condensed milk
- 2 1/2
- 1/3
Instructions:
1. In bowl mix sugar, all-purpose flour, cornstarch, salt and egg.
2. In saucepan heat milk over medium heat until small bubbles appear around edge.
3. Gradually whisk milk into flour mixture.
4. Return all of mixture to saucepan; cook over medium heat, whisking until bubbly, 3 minutes.
5. Reduce heat to low; cook, whisking, 2 minutes longer.
6. Remove from heat.
7. Stir in vegetable oil spread and extracts.
8. Cool slightly.
9. Press wax paper onto surface; and refrigerate overnight.
10. For cake, preheat oven to 350°F Coat 8" round cake pan with nonstick spray.
11. In bowl with mixer at medium speed beat sugar and vegetable oil spread until blended.
12. Beat in egg yolk and vanilla and orange extracts until smooth.
13. In bowl mix cake flour, baking powder and salt.
14. Alternately stir flour mixture an buttermilk into egg yolk mixture, beginning and ending with flour.
15. In another bowl with clean beater and mixer at medium-high beat egg whites until stiff peaks form.
16. Fold into batter.
17. Spoon batter into pan.
18. Bake 35 minutes.
19. Cool in pan on rack.
20. In saucepan, mix cocoa, condensed milk and 2 tablespoons water.
21. Heat over low heat, stirring constantly, until thick, 2 minutes.
22. Cook, stirring, 1 minute.
23. Remove from heat; cool slightly.
24. Remove form pan.
25. Cut in half horizontally.
26. Place bottom half, cut side up, on plate.
27. Spread custard over top.
28. Top with second half, cut side down.
29. Spread glaze over top.
30. Serve at room temperature or chilled.
31. Makes 10 servings.
32. Your time in the kitchen: 30 minutes.
33. Ready to serve in 5 hours, 5 minutes+ overnight.
Title: Pumpkin Dream Bars
Ingredients:
- 1/2 margarine
- 1/3 sugar
- 1 oatmeal
- 3/4 flour
- 2 cream cheese
- 1 sugar
- 4 eggs
- 16 pumpkin
- 1/2 light corn syrup
- 2 cinnamon
Instructions:
1. Preheat oven to 350 degrees. Grease a 13 x 9 x 2 baking dish. Beat margarine and sugar until fluffy.
2. Combine oatmeal and flour in a small bowl. Add to creamed mixture of margarine and sugar. Mix well.
3. Press evenly onto bottom of prepared pan. Bake 18-20 minutes until light brown. Cool slightly.
4. Beat cream cheese and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each.
5. Add remaining ingredients. Mix until smooth. Pour over partially cooled crust.
6. Bake an additional 45-50 minutes or until center appears set.
7. Cool completely on wire rack. Chill. Serve with whipped cream. Store leftovers in the refrigerator.
Title: Lemon Squares
Ingredients:
- 1 all-purpose flour
- 1/2 unsalted butter
- 1/4 confectioners' sugar
- 1/4 salt
- 2 eggs
- 1 granulated sugar
- 1/2 baking powder
- 1/4 salt
- 2 lemon zest
- 2 fresh lemon juice
- 1 confectioners' sugar
Instructions:
1. Position a rack in the lower third of the oven and preheat to 350 degrees F.
2. In a mixing bowl use a sturdy spoon or electric mixer, beat together the flour, butter, confectioners sugar, and salt until well blended. Press the dough into an even layer in an ungreased baking pan (8x8 or 9x9x2). Bake for 20 minutes, then set the pan on a wire rack.
3. In the meantime, prepare the filling: Using an electric mixer, beat together the eggs, granulated sugar, baking powder, lemon zest abd juice. Continue beating for 3-4 minutes, until the mixture is pale in colour and very foamy.
4. Pour the lemon mixture into the pan and put it back into the oven and bake for another 25 minutes.
5. Cool the pan on a wire rack and when cold, sift on the confectioners sugar and then cut into 2 inch squares.
Title: One Big Azz Chocolate Cookie
Ingredients:
- 2 butter
- 2 sugar
- 2 light brown sugar
- 2 eggs
- 1/2 vanilla extract
- 1/4 flour
- 2 baking soda
- 1/2 salt
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a bowl, mix together flour, cocoa powder, baking soda, and salt. Set aside.
3. In another bowl, mix together butter and sugars with a fork until well-mixed.
4. Mix in beaten egg and vanilla.
5. Pour in flour mixture and mix completely.
6. Fold in chocolate chips.
7. Scoop the dough onto the center of a cookie sheet.
8. Shape the dough into a tall ball.
9. Bake for 14-15 minutes. Allow to cool completely.
Title: Brown Sugar Cookies by Mummie Wozelka
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 egg
- 1 flour
- 1 vanilla
- 1
Instructions:
1. Cream butter and brown sugar well.
2. Add egg, flour, nuts and vanilla. Mix well.
3. Drop by small teaspoons on cookie sheet.
4. Bake about 15 minutes at 350 degrees.
Title: Mom's Traditional Italian Cookies
Ingredients:
- 12 flour
- 12 eggs
- 1 butter
- 4 margarine
- 3 sugar
- 2 baking powder
- 2 vanilla
- 2 powdered sugar
- 1 milk
Instructions:
1. For Cookie Dough: Cream butter & sugar.
2. Beat in eggs, baking powder, extracts and 3 cups of flour.
3. Add remaining flour until a stiff dough forms.
4. Chill dough for at least an hour to make it easier to work with.
5. At this point you can form the dough into knots (small for cookies- larger knots yield egg biscuits) or roll out the dough and use cutters.
6. Bake for 10-12 minutes at 375°.
7. For Glaze: I put about 2 cups of powdered sugar in a bowl, add the extract (just a splash) and a little milk.
8. Then I mix and add more milk until it gets to a smooth consistency- I don't like it too runny.
9. Should be like the consistency of a thick alfredo sauce.
10. Once cookies are cooled, dip the tops of each one into the glaze, or drizzle glaze over the cookies, and allow to dry completely.
11. Can be topped with colored sugar or sprinkles, your choice.
Title: Rainbow Slices
Ingredients:
- 1 cake flour
- 1/4 vegetable shortening
- 1/4 butter
- 1/4 egg
- 1 sugar
- 1/4
- 4 -6
- 1/4
- 4
- 1/4
- 10
Instructions:
1. Line 2 cookie sheets with parchment paper. In a large bowl, combine cookie mix and cake flour. Add shortening, butter, and egg, stirring with a wooden spoon until dough forms. Divide dough into fourths and place each fourth in a small bowl. Add cherry extract and red food coloring to one of the dough portions; mix until dough has no streaks. (Knead with hands, if necessary.) Repeat with remaining dough portions, using coconut extract and green food coloring for one portion, lemon extract and yellow food coloring for another portion, and almond extract and blue food coloring for last portion. Roll each colored portion into a ball and flatten into a disk. Wrap portions separately with plastic wrap and chill in refrigerator for 30 minutes.
2. Preheat oven to 350 degrees F. Remove blue dough from refrigerator and roll into a log about 9 inches long. Remove yellow dough from refrigerator and use a rolling pin to roll into a rectangle 9 inches long and wide enough to completely encase the log of blue dough. Wrap yellow dough around blue dough, pressing together to seal seam. Repeat with green dough and wrap around yellow dough. Finish with red dough and wrap around green dough. Chill colored log in refrigerator for 15 minutes.
3. Cut log into 1/2-inch-thick slices. Cut each slice in half and place on prepared cookie sheets, spacing 2 inches apart. Bake in preheated oven for 10 to 12 minutes or just until lightly browned on edges. Cool on cookie sheets for 5 minutes. Transfer to wire racks; let cool. Outline yellow arch with decorating gel and sprinkle sanding sugar over gel.
4. TIP: To make the Rainbow Slices into cookie lollipops, after slicing colored log and cutting slices in half, gently insert a lollipop stick into the blue portion of the rainbow. Continue as directed. To make the pot of gold, place a large apple chunk in the bottom of gold cupcake liners. Insert the lollipop stick into the chunk of apple, so the lollipop will stand up. Fill the cupcake liners with yellow sanding sugar to cover the apple chunk.
Title: Chocolate Bread Pudding
Ingredients:
- 1 milk
- 3 heavy cream
- 1/4 sugar
- 1/2 brown sugar
- 1 cocoa powder
- 1 vanilla extract
- 1/4 ground cinnamon
- 1 eggs
- 2
- 1 1/2
- 6
- 8
Instructions:
1. Preheat oven to 325 degrees.
2. Lightly grease 13 x 9 pan.
3. (I use butter flavored cooking spray).
4. Place bread cubes in the pan.
5. In a large bowl whisk the milk, cream and liqueur.
6. In another bowl mix the sugar, brown sugar, and cocoa powder.
7. Add the sugar mixture to the milk mixture and mix well.
8. Add the vanilla and almond extracts and cinnamon to the beaten eggs.
9. Add egg mixture to the milk mixture and mix well.
10. Stir the grated chocolate into the mixture.
11. Pour over the bread cubes.
12. Let the mixture stand, stirring occasionally for about 20 minutes or until bread absorbs most of the milk mixture.
13. Bake for 1 hour or until set.
14. Check pudding by inserting a knife into the middle, it should come out clean.
15. Serve warm or chilled with whipped cream.
Title: Cookie of the Month (Oatmeal Cookie)
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 1 egg
- 1 vanilla
- 1 rolled oats
- 1 coconut
- 1 walnuts
- 1/2 pecans
- 1/2 flour
- 3 1/2 baking soda
- 1 salt
- 1
Instructions:
1. Preheat oven to 350°.
2. Cream together butter and sugars until light and fluffy.
3. Add egg, oil and vanilla. Mix well.
4. Add oats, cornflakes, coconut and nuts. Stir well.
5. Add flour, baking soda and salt. Stir until blended.
6. Drop by teaspoonfuls on cookie sheet and flatten with a fork dipped in water.
7. Bake 10-13 minutes or until done.
8. Options: chocolate chips can be added instead of the walnuts. Dried fruit (eg. dried cranberries or blueberries) can be substituted for the coconut.
Title: Chocolate Cake for Kings
Ingredients:
- 18 water
- 1 1/3 eggs
- 1/2 chocolate pudding
- 3 milk
- 1 Cool Whip
- 2
Instructions:
1. Heat oven to 350°. Grease bottom only of 9x13 pan. Make cake mix using ingredients and directions on box.
2. Cool cake completely.
3. Poke cake all over with a wooden spoon handle.
4. Beat pudding mix with the 2 cups of milk. Whisk till smooth and partially set. Pour evenly over top of cake.
5. Refrigerate for several hours or overnight (the longer it sits, the wetter it gets so leftovers should be eaten quickly). Serve with dollops of cool whip and a sprinkling of mini chocolate chips if desired.
Title: Caraway and Sunflower Seed Crackers (Gf)
Ingredients:
- 1 1/2 sunflower seeds
- 2 caraway seeds
- 1 xanthan gum
- 2 baking powder
- 1 salt
- 1 fresh ground pepper
- 1 -2 mustard powder
- 2 garlic powder
- 1 apple cider vinegar
- 1 honey
- 2 water
- 2
- 4
Instructions:
1. Preheat oven to 350°F.
2. Combine the brown rice flour, Xanthan gum, baking powder, salt, pepper, and mustard powder.
3. Toast and grind, separately, sunflower and caraway seeds; incorporate into flour and spice mix.
4. Blend the vinegar with the oil, honey, and water; add to dry mix.
5. Knead until dough is uniform, add more water if necessary.
6. Roll out thinly and cut out with a cookie cutter or cut into squares.
7. Place on an ungreased cookie sheet and bake 10 minutes or until they begin to brown. Turn and bake another 5-6 minutes or until crisp. Baking time will vary depending on the thickness of your crackers.
Title: Chocolate Coffee Cake With Dried Fruits and Nuts
Ingredients:
- 145 butter
- 50 sugar
- 3 instant espresso powder
- 1 eggs
- 3 flour
- 300 baking powder
- 2 1/2 honey
- 75 milk
- 100
- 1
- 5
Instructions:
1. In a big bowl cream butter and sugar for at least 5 minutes (this is important!). Add the chocolate spread and espresso and beat for another 2 minutes.
2. Add each egg separately and beat in for 30 seconds each.
3. In another bowl combine flour, baking powder, mixed dried fruits and nuts and chocolate chunks.
4. Add half of the dry ingredients to the butter mixture and stir to combine using a wooden spoon.
5. Then add milk and honey and stir to combine. Now add the remaining dry ingredients and quickly fold them inches.
6. Spread dough in a paper-lined or greased loaf pan (length of 30 cm/12 inch).
7. Bake in the preheated oven at 180°C/350°F for 80 minutes or until a tester inserted in the centre comes out clean. Check after 50 minutes and if cake browns too much, cover it with a baking paper.
8. Allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Title: Upside-Down German Chocolate Snack Cake
Ingredients:
- 2 light butter
- 3/4 water
- 2/3 brown sugar
- 3/4 sweetened flaked coconut
- 1 1/2 mini marshmallows
- 1/2 pecans
- 5 2% buttermilk
- 1 nonfat sour cream
- 1/2 unsweetened applesauce
- 1/3
- 1
Instructions:
1. Preheat oven to 250°F; lightly spray a 13x9-inch baking dish with nonstick spray.
2. In a small saucepan over low heat, melt the butter with the water. Stir in the brown sugar until smooth. Pour evenly into the prepared baking dish. Sprinkle with coconut, marshmallows, and pecans evenly over the melted sugar mixture.
3. In a large bowl, using an electric mixer set on high speed, beat the egg whites for 30 seconds, or just until frothy. Beat in the buttermilk, sour cream, and applesauce. Add the cake mix and beat on low speed for 30 seconds, or just until moistened. Beat for an additional 2 minutes. Scrape into the pan, smoothing it evenly.
4. Bake for 40 minutes, or until a wooden pick inserted into the center comes out clean and the cake is pulling away from the sides of the pan.
5. Cool in the pan on a rack. To serve, cut into squares and invert onto individual plates. Replace any loose toppings. Serve warm or cool.
Title: Chocolate Strawberry Desserts
Ingredients:
- 2 milk
- 1 instant chocolate pudding mix
- 1 frozen sweetened strawberries
- 1 confectioners' sugar
- 1/4 fresh strawberries
Instructions:
1. Beat milk and pudding mix till thick and smooth and set aside.
2. Drain strawberries and place berries in a blender.
3. Cover and process until smooth.
4. In a mixing bowl, beat cream and sugar until stiff peaks form.
5. Gently fold in strawberry puree.
6. Divide half of the chocolate pudding among four dessert dishes.
7. Top with half the strawberry mixture.
8. Repeat layers and garnish with strawberry slices.
Title: Cherry Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1 vanilla
- 16 powdered sugar
- 8 crushed pineapple
- 1/2 maraschino cherry
Instructions:
1. place ingredients in a large bowl --
2. Mix with electric mixer till well blended.
3. Add powdered sugar, mix till combined.
4. stir in crushed pineapple, cherries, and a little maraschino cherry juice for color.
5. Whip 2-3 minutes.
Title: Chocolate Chip Oatmeal Cake
Ingredients:
- 1 3/4 water
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 baking soda
- 1 Quaker Oats
- 1 margarine
- 1/2 flour
- 1 3/4 salt
- 1/2 chocolate chips
- 12
Instructions:
1. In a large bowl, pour 1 3/4 cups of boiling water over 1 cup quick Quaker oats and let stand 10 minutes.
2. Stir in sugar, brown sugar, margarine, and 2 eggs.
3. Mix together flour, baking soda, salt, cocoa, and 6 oz. of chocolate chips. Combine with the oatmeal mixture.
4. Pour into greased & floured 9x13 pan. Sprinkle the remainder the of chocolate chips over mixture and bake for 40 minutes at 350 degrees.
Title: Chocolate Macadamia Nut Cake Frosting
Ingredients:
- 1 evaporated milk
- 1 white sugar
- 3 butter
- 1/2 vanilla extract
- 1/2 flaked coconut
- 1
- 1 1/3
- 1
Instructions:
1. Combine milk, sugar, egg yolks, butter, cocoa and vanilla in a saucepan.
2. Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
3. Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
4. This frosting will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake or 24 cupcakes.
Title: Triple Chocolate Bread Pudding (White Chocolate Sauce)
Ingredients:
- 2 heavy whipping cream
- 1/3 sugar
- 1/4 eggs
- 6 vanilla extract
- 2 white chocolate chips
- 1 heavy whipping cream
- 6
- 1/4
- 4 -6
- 1
Instructions:
1. In a sauce pan on medium heat, heat cream, sugar, and milk until sugar dissolves, stirring occasionally.
2. Add 6 oz. of chocolate, stirring with a wire whisk and remove from heat. Keep stirring until mixture is smooth and chocolate melts completely.
3. Gradually in eggs and vanilla until well combined.
4. Place bread in shallow 1 1/2 quart or 8 x 8 glass or ceramic baking dish. Pour chocolate mixture over bread and mix it together.
5. Cover and refrigerate 30 minutes stirring occasionally.
6. Sprinkle rest of chocolate chips on top of bread mixture.
7. Bake at 300, uncovered, 40 - 45 minutes until set.
8. Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later.
9. FOR WHITE CHOCOLATE SAUCE.
10. In a small sauce pan, heat cream and white chocolate chips together. Stir over med-low heat constantly stirring until chips are all melted.
11. Serve over bread pudding.
Title: Nancy's Lemon Cake
Ingredients:
- 1 instant lemon pudding
- 1 water
- 3/4 powdered sugar
- 3/4 butter
- 2 lemon juice
- 2 water
- 3
- 1
Instructions:
1. Cake:
2. Mix well and bake in ungreased pan at 350 degrees for 35 to 50 minutes.
3. Glaze:
4. Mix all ingredients.
5. Poke holes in cake and pour over cake while cake is hot.
Title: Sugar-Free Chocolate Cake Roll
Ingredients:
- 3/4 all-purpose flour
- 1/3 baking powder
- 3 baking soda
- 1 salt
- 1/2 eggs
- 1/4 cream of tartar
- 4 2% low-fat milk
- 1/2 vanilla extract
- 2 2% low-fat milk
- 3/4 vanilla extract
- 2
- 1/4
- 2/3
- 1/4
- 1
- 1/2
- 1/4
Instructions:
1. Cake.
2. Preheat oven to 400°F Spray 15"x10"x1" jelly roll pan with non-stick cooking spray. Line with waxed paper. Coat waxed paper well with a non-stick cooking spray.
3. Sift dry ingredients together into a medium mixing bowl. Set aside. In a large mixing bowl, beat egg whites and cream of tartar at high speed until foamy. Sprinkle 2 tablespoons of SugarTwin® over mixture and beat until stiff peaks form. Set aside.
4. In a second large mixing bowl, beat egg yolks at medium-high speed until thick and lemon colored, 5 minutes. Lower speed; blend in milk and flavorings. Add sifted dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping bowl occasionally.
5. Pour batter mixture over egg whites. With rubber spatula, carefully fold by hand until evenly blended. Pour into prepared pan; bake 7 minutes until done.
6. Allow cake to set 1 minute; loosen around edges. Invert onto clean towel; roll with towel from narrow end, leaving open side on bottom. Cool completely on a wire rack.
7. Unroll; spread cake with SugarTwin® Whipped Frosting (see recipe below) to within 1/2" of edges. Roll cake from narrow end; place on serving platter. Decorate with confectioner’s sugar and toasted sliced almonds, if desired.
8. Chill. To serve, slice diagonally into pieces.
9. For best results, eggs should be at room temperature before using.
10. Whipped Frosting.
11. Chill smaller mixer bowl and beaters in freezer 5 to 10 minutes.
12. Combine non-dairy creamer and milk. Whip at highest speed until stiff peaks form, scraping bowl occasionally. Add SugarTwin® and flavoring and blend. Refrigerate. For best results, use promptly. Makes about 1 cup.
Title: Stringer's Blueberry Boy Bait
Ingredients:
- 1/2 unsalted butter
- 1 flour
- 1/2 sugar
- 1 1/3 flour
- 1 1/2 baking powder
- 3/4 salt
- 1/4 ground cloves
- 3/4 unsalted butter
- 1/2 sugar
- 2 milk
- 3 lemon, rind of
- 1 sugar
- 2 salt
- 1 1/2 blueberries
- 1/2
- 1
Instructions:
1. Set the oven at 350ºF.
2. Butter and flour an 11 to 12 inch round baking dish.
3. For the streusel: In a bowl combine the butter, flour and sugar and work them with a pastry blender or your fingers until they form crumbs.
4. For the batter: Sift together the flour, baking powder, salt and cloves.
5. Using an electric mixer, cream the butter and add the sugar until light and fluffy. Beat in the yolks, one at a time, followed by the milk and lemon rind.
6. To finish: In another bowl beat the egg whites with the sugar and salt to medium peaks.
7. Stir the flour mixture into the butter-yolk batter. Fold in the beaten whites with half the blueberries.
8. Transfer the batter to the baking dish and sprinkle it with the streusel topping. Top with the remaining blueberries.
9. Bake the boy bait for 40 to 45 minutes or until it is set on top. Remove it.
10. from the oven and leave to settle for 30 minutes. Serve warm.
Title: Tropical Rice Pudding
Ingredients:
- 1/4 light rum
- 1/4 currants
- 1 1/2 raisins
- 3 cooked white rice
- 1/2 milk
- 1/3 coconut milk
- 1/4 turbinado sugar
- 1 crystallized ginger
- 1 salt
- 1 fresh mango
- 1/2 papaya
Instructions:
1. in a small bowl add currants and rum, set aside for 30 minutes.
2. mix cooked rice with milks, sugar, ginger and salt in a large saucepan.
3. bring to boil, lower to simmer, stir in currants.
4. simmer for 40 minutes until thickened.
5. mix in 1/2 c diced mango and 1/2 c diced papaya.
6. divide into serving cups, garnish with remaining diced fruit and top with toasted coconut.
Title: Moroccan Spiced Oranges
Ingredients:
- 2 1/2 pitted dates
- 1/4 powdered sugar
- 2 1/2 fresh lemon juice
- 1 cinnamon
- 1
- 1/4
Instructions:
1. Combine first 6 ingredients in a medium bowl, tossing to combine.
2. Cover and chill 20 minutes.
3. Garnish with cinnamon if desired.
4. Serve over ice cream for dessert.
Title: Carol's Oatmeal Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 baking soda
- 4 milk
- 2 flour
- 1 salt
- 1 cinnamon
- 1/8 allspice
- 2 oatmeal
- 1/2 raisins
- 1 pecans
Instructions:
1. Pre-heat oven to 350 degrees.
2. Cream shortening (I use butter flavored Crisco) and sugar together.
3. Add eggs and vanilla to mixture.
4. dissolve baking soda in the milk and add to mixture.
5. Sift together flour, salt, cinnamon and allspice. Add to sugar mixture.
6. Add oatmeal, pecans and raisins.
7. Drop by Tablespoons onto ungreased cookie sheet.
8. Bake at 350 degrees for 12-15 minute.
Title: Lennie's Special Shortbread
Ingredients:
- 1 butter
- 1/2 icing sugar
- 1/2 cornstarch
- 1 1/2 flour
- 1/2 vanilla
Instructions:
1. Chop cold butter into chunks.
2. In cuisinart fitted with metal blade, process butter with icing sugar until well creamed, about one minute; you may have to scrape down the sides.
3. Add remaining ingredients and process with several on/off turns, just until dough is well mixed and begins to gather together in a ball around the blade.
4. What I do now is wrap this dough in wax paper and put it in the fridge, and make up a second batch with the remaining 1/2 pound of butter (1 cup butter= 1/2 pound); I then put that dough in the fridge and proceed with the first batch I made.
5. Raw dough keeps well in the fridge for several days.
6. Shape rounded teaspoonfuls of dough into small balls.
7. Place on an ungreased cookie sheet (shiny is best) and flatten, using a fork dipped in icing sugar, cookie press dipped in icing sugar, or a cherry or nut (halved).
8. I often put coloured sprinkles or coloured sugars on top of cookies before baking.
9. Bake at 350 degrees for 12-15 minutes, watching carefully; edges should be very lightly browned.
10. Yield: 40-50 cookies.