lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Melts
Ingredients:
- 1 butter
- 2 white sugar
- 2 vanilla
- 2 molasses
- 1 1/2 baking soda
- 1 baking powder
- 1/2 salt
- 1 peanut butter
- 2 eggs
- 2 1/2 flour
Instructions:
1. Preheat oven to 375 degrees F., rack in the middle position.
2. Microwave the butter in a microwave-safe mixing bowl to melt it. Add the sugar, vanilla, and molasses. Stir until it's blended, then add the baking soda, baking powder, and salt. Mix well.
3. Measure out the peanut butter. (I spray the inside of my measuring cup with Pam so it won't stick.) Add it to the bowl and mix it inches Pour in the beaten eggs and stir. Then add the flour, and mix until all the ingredients are throughly blended.
4. Form the dough into walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet. (If the dough is too sticky to form into balls, chill it for a few minutes and try again.).
5. Flatten the balls with a fork in a crisscross pattern. (If the fork sticks, either spray it with Pam or dip it in flour.).
6. Bake at 375 degrees F. for 8 to 10 minutes, or until the edges are just beginning to turn golden. Cool on the cook sheet for 2 minutes, then move to a wire rack to finish cooling.
Title: Muddy Brownies
Ingredients:
- 1 butter
- 1/2 white sugar
- 2 eggs
- 4 vanilla extract
- 2 all-purpose flour
- 1 1/2 salt
- 1 chocolate chips
- 1/2 peanut butter
- 1/2 miniature marshmallow
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Grease a 9x13 inch pan.
2. In a large saucepan over medium heat, melt 1 cup of butter. Remove from heat and stir in cocoa until smooth, then transfer to large mixing bowl.
3. Mix in the white sugar, eggs and 2 teaspoons vanilla. Mix in the flour, then fold in chocolate/peanut butter chips and marshmallows. Spread evenly into the prepared pan.
4. Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides of the pan. Let cool in pan.
Title: Baked Figs in Port
Ingredients:
- 18 fresh figs
- 1/2 port wine
- 3 honey
- 1/2 fresh red raspberries
Instructions:
1. Preheat oven to 350°F.
2. Prick each fig with a fork in a few places and place them in a single layer standing on end in a shallow baking dish.
3. Pour wine over.
4. Bake, basting often with wine, until figs are puffed and tender, 25-30 minutes.
5. To serve, arrange 3 figs in a serving dish.
6. Spoon a little of the wine over and drizzle each serving with 1/2 teaspoon of honey, or more, to taste.
7. Garnish with raspberries and pass the whipped cream.
Title: Peanut Blossom Cookies
Ingredients:
- 1 peanut butter
- 1 water
- 1/3 egg
- 1
- 60
Instructions:
1. Preheat oven to 350 degrees. In large bowl, combine cake mix, peanut butter, water and egg- stir by hand until dough forms. Shape dough into 1 inch balls and place 2 inches apart on cookie sheet.
2. Bake 9-11 minutes until golden brown. Immediately top each cookie with a chocolate kiss, pressing down firmly so cookie cracks around the edge. Cool on wire rack.
Title: Pistachio Dessert
Ingredients:
- 1/2 butter
- 1/2 pecans
- 1 flour
- 8 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 2 pistachio pudding mix
- 1 Cool Whip
- 1/2 pecans
Instructions:
1. Mix butter flour and pecans together.
2. Press in 9 x 13 pan.
3. Bake ar 350 for 15 minutes.
4. Cream together cream cheese, powdered sugar and cool whip.
5. Spread on cooled crust.
6. Make pistachio pudding with 2 cups milk.
7. Spread over cheese layer.
8. Top with a thin layer of cool whip and sprinkle with nuts.
9. Refrigerate for 4 hours before serving. Store in refrigerater.
Title: Chocolate Peanut Butter No Bake Cookie
Ingredients:
- 1/2 milk
- 1/2 butter
- 1/2 sugar
- 2 peanut butter
- 1/2 vanilla
- 1 oats
- 3
Instructions:
1. Combine milk, butter or margarine, cocoa, sugar, peanut butter, and vanilla in a medium sauce pan; cook on low heat, stirring constantly.
2. Bring to a rapid boil for 2 minutes, stirring continuously.
3. Turn heat off.
4. Add oats and stir well.
5. Drop by rounded tablespoons onto waxed paper.
6. Refrigerate until softly stiff, (couple hours).
7. Take out and enjoy. Hint: Some people just eat them warm and not really set; however, if you do let them set in refrigerator they will stiffen up more.
Title: Flourless Chocolate Cupcakes
Ingredients:
- 1 1/2 dark chocolate
- 1/2 eggs
- 3 vanilla extract
- 1/4 sea salt
- 1/4
- 1
- 1/4
Instructions:
1. Place chocolate and almonds in a food processor.
2. Grind until the consistency of course sand.
3. Pulse in eggs, grapeseed oil and agave.
4. Then pulse in vanilla and salt.
5. Spoon batter into cupcake tins lined with unbleached baking cups.
6. Bake at 350° for 12-15 minutes.
7. Cool and frost with Vegan Chocolate Icing.
8. Serve.
Title: Autumn Fruits With Cinnamon Custard
Ingredients:
- 2/3 apple cider
- 6 pears
- 6 apples
- 3 star anise
- 3 sugar
- 1 egg
- 2/3 milk
- 4 sugar
- 1/2 vanilla
- 1 ground cinnamon
Instructions:
1. In a large skillet cook apple cider over low heat just to boiling.
2. Carefully add pears, apples, and star anise to the hot liquid.
3. Sprinkle sugar over fruit.
4. Cook fruit mixture, covered, for 5 minutes or until the fruit is just tender.
5. To serve, using a slotted spoon carefully transfer the cooked fruit to individual dessert bowls.
6. Discard poaching liquid.
7. Drizzle fruit with Cinnamon Custard.
8. CINNAMON CUSTARD:
9. In a small, heavy-bottomed saucepan combine 1 beaten egg, 2/3 cup milk, and 4 teaspoons sugar. Cook and stir over medium heat until mixture just coats the back of a spoon; stir in 1/2 teaspoon vanilla and a dash of ground cinnamon. Remove custard from heat. Place saucepan in a bowl of ice water for approximately 10 minutes to stop cooking process. Serve immediately or cover and chill up to 24 hours. Bring just to room temperature to serve.
10. *Note: Core fruit, if desired.
Title: Chocolate Cream Puff Dessert
Ingredients:
- 8 water
- 1 all-purpose flour
- 1 eggs
- 4 instant vanilla pudding
- 2 milk
- 3 1/2 cream cheese
- 1 french vanilla cool whip
- 1
Instructions:
1. For the pastry:
2. In a small sauce pan, bring the vegetable oil spread and water to a boil.
3. Remove from heat.
4. Blend in flour, beating to a ball.
5. Add eggs (one at a time) and beat well.
6. Spread mixture into a greased 9x13 inch glass baking dish.
7. Bake in a pre-heated oven at 400 degrees for 40 minutes.
8. Set aside to cool completely.
9. For the filling:
10. Mix pudding, milk and cream cheese together.
11. Spread over the cooled crust.
12. Top with whipped topping.
13. Drizzle chocolate syrup over the top.
14. Refrigerate for at least 1 hour before serving (does not keep well overnight).
Title: Chocolate Chip Orange Muffins
Ingredients:
- 3 margarine
- 12 1/2 self-raising flour
- 1 baking powder
- 3 chocolate chips
- 4 eggs
- 2 milk
- 1 1/4 oranges, zest of
- 2
Instructions:
1. Preheat the oven to 400°F.
2. Place all the ingredients in a large bowl and mix them together.
3. Put 18 papercases in bun tins and fill with the mixture.
4. Bake in the oven for 20-25 minutes.
5. Allow to cool on a rack.
Title: Healthy Fruit Kebabs
Ingredients:
- 4 kiwi fruits
- 1 strawberry
- 1 bananas
- 2 lemon juice
- 1
- 1/2
Instructions:
1. Cut kiwi fruit into wedges.
2. Dip half of each strawberry in chocolate, allow to partially set.
3. Dip bananas in lemon juice, then coat in coconut, pressing coconut on firmly.
4. Thread kiwi fruit, strawberries and banana slices onto eight skewers.
Title: Mocha Crinkles
Ingredients:
- 1/2 chocolate graham cracker
- 3 chocolate graham crackers
- 1/3 butter
- 1/4 Equal sugar substitute
- 1 instant coffee
- 3 hot water
- 2 powdered sugar
Instructions:
1. COMBINE the crushed Grahams, chopped Grahams, softened butter, sugar, and coffee in a mixing bowl.
2. SHAPE mixture into one-inch balls. Roll the balls in powdered sugar. Flatten the balls. Chill before serving.
Title: Fruit Salad With Blueberry Glaze and Dark Chocolate Curls
Ingredients:
- 1 nectarine
- 1 raspberries
- 1 blackberry
- 1 blueberries
- 3/4 honey
- 2 crystallized ginger
- 3 dark chocolate
- 1/2
- 2
Instructions:
1. *NOTE: Balsamic glaze is available in specialty stores. For easier preparation, use about the amount of vinegar indicated in the recipe and heat on the stove top. Reduce by about 1/3 until syrupy.
2. Use a vegetable peeler to shave the dark chocolate. Set aside.
3. In a mixing bowl, combine the peaches, nectarines, raspberries and blackberries.
4. Puree the blueberries with the honey, balsamic glaze and ginger. Pour half the blueberry glaze over the fruit and toss gently.
5. Divide and arrange the mixed fruit onto 4 salad plates. Garnish each serving with 1 tablespoon of chocolate curls.
6. Serve the remaining blueberry glaze on the side.
Title: Cola Icing
Ingredients:
- 1/2 butter
- 6 pecans
- 1 cocoa powder
- 3 confectioners' sugar
- 1 vanilla
- 1
Instructions:
1. Combine butter, cocoa, and cola in a saucepan and heat to a boil.
2. Pour over the powdered sugar in a mixing bowl and beat together.
3. Stir in the pecans and the vanilla.
4. Drizzle/pour over a hot cake.
Title: Rhubarb-Strawberry Cobbler
Ingredients:
- 3/4 sugar
- 3/4 water
- 2 tapioca
- 1 vanilla
- 2 rhubarb
- 2 strawberries
- 1 flour
- 2 sugar
- 1 baking powder
- 1/4 salt
- 1/4 butter
- 1/2 milk
- 1/4 brown sugar
- 2 butter
Instructions:
1. Preheat oven to 450°F Grease a deep 1 1/2 quart baking dish.
2. TO PREPARE FRUIT: make a syrup by boiling the sUgar with water until all sugar is dissolved. Remove from heat and cool. Add vanilla, rhubarb and strawberries. Pour into baking dish.Bake until filling is hot and bubbling around the edges, about 25-30 minutes.
3. FOR DUMPLINGS: Sift flour with sugar, baking powder and salt. Cut in butter until fine; add milk and stir just enough to blend.
4. Remove Fruit filling from oven; drop dumpling mixture by spoonfuls over fruit mixture.
5. FOR TOPPING: Blend brown sugar with soft butter and sprinkle on top of each dumpling.
6. Bake in prepared oven for 15-18 minutes or until dumplings are a nice golden color.
Title: Easy Double Pastry Crust
Ingredients:
- 2 plain flour
- 1 1/2 salt
- 1/2 milk
- 1/4
Instructions:
1. Mix flour and salt.
2. Pour oil and milk into one measuring cup but don't stir.
3. Then pour all at once into flour.
4. Stir until just mixed.
5. Press into smooth ball.
6. Place half of ball between two pieces of waxed paper or baking paper.
7. Roll crust to desired size.
8. Repeat previous two steps for top crust or for second pie.
Title: Peanut Butter Pumpkin Cookies
Ingredients:
- 1 all-purpose flour
- 1
- 1/2
- 1/3
- 14
Instructions:
1. Heat oven to 350. Spray cookie sheets with cooking spray. Using electric mixer on medium speed, blend cookie dough, egg yolk and flour until well mixed.
2. Pour sugar crystals into small bowl. Shape dough into 28 (1 inch) balls; roll in sugar crystals. Insert 1 pretzel piece into each ball for pumpkin stem. Using the tip of a teaspoon or cheese spreader, make lines around sides for pumpkin ridges. Place balls 2 inches apart on cookie sheets.
3. Bake 9-11 minutes or just until set in center when touched with fingertip. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes. Decorate with green frosting if desired.
Title: Apple & Cheese Tortellini Kugel
Ingredients:
- 4 green apples
- 2 brown sugar
- 1 eggs
- 1/2 salt
- 1/4 ground cinnamon
- 7 granulated sugar
- 1/2 unsalted butter
- 1 dried cranberries
- 1
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350°F & butter the bottom & sides of a 3-quart casserole dish (OR a 13x9-inch glass baking dish).
2. In a bowl, mix together sliced apples, pie filling, brown sugar & orange juice.
3. In a large bowl, thoroughly whisk eggs.
4. To eggs add salt, cinnamon, granulated sugar, melted butter, cranberries & apricots, mixing to combine.
5. Add tortellini and apple mixture to egg mixture; mix well.
6. Pour into prepared casserole dish, then cover with foil.
7. Bake 45 minutes, then remove foil and bake another 20 minutes or so, until apples are tender.
8. Serve at room temperature.
Title: Chocolate Eclair Cake
Ingredients:
- 1 flour
- 1/2 butter
- 1/4 margarine
- 1 salt
- 4 water
- 2 eggs
- 2 1/2 vanilla pudding mix
- 8 milk
- 12 cream cheese
- 6 Cool Whip
- 2 chocolate chips
- 1 butter
- 3 -4 margarine
- confectioners' sugar
- milk
Instructions:
1. Bring water and butter to a boil in a saucepan until all butter is melted.
2. All at once, add flour and salt.
3. Beat until mixture forms a ball that leaves sides of saucepan.
4. Cool slightly 3-5 minutes.
5. Add eggs one at a time, beating thoroughly after each addition.
6. Spread this pastry dough into an ungreased cookie sheet/jelly roll pan.
7. Bake at 400 degrees for 35 minutes.
8. Remove from oven.
9. Pierce bubbles with fork and press lightly into pan.
10. Cool completely.
11. Mix pudding with milk and softened cream cheese.
12. Beat thoroughly and spread onto cooled pastry.
13. Spread Cool Whip over pudding mixture.
14. Melt chocolate chips and butter over low heat.
15. Add confectioners sugar and milk to chocolate mixture, stirring until a thin glaze forms.
16. Drizzle chocolate glaze over Cool Whip.
17. Cool at least one hour before serving.
Title: Sauteed Brown Sugar Pears
Ingredients:
- 1 lemon juice
- 2 Anjou pears
- 1/4 brown sugar
- 2 butter
- 1 cornstarch
- 1/2 vanilla extract
- vanilla ice cream
Instructions:
1. Sprinkle lemon juice over pears.
2. Melt sugar and butter in a big nonstick skillet over medium heat, stirring occasionally, 2 minutes or until melted and smooth.
3. Decrease heat to low; add in pears; cook/stir, 6-8 minutes or until pears are tender.
4. Whisk together the cornstarch and 1 teaspoon water; stir into pear mixture, and cook 1 minute or until thickened.
5. Remove from heat; stir in vanilla.
6. Serve over vanilla ice cream and gingersnaps.
Title: Chocolate Coconut Slice
Ingredients:
- 150 butter
- 1 brown sugar
- 1 egg
- 1 vanilla extract
- 1/2 plain flour
- 1/3 self-raising flour
- 1/4 cocoa powder
- 3/4 coconut
- 1 1/2 icing sugar
- 1/4 cocoa powder
- 20 butter
- 2 boiling water
Instructions:
1. Preheat oven to 180 degrees Celsius Grease a 20cm x 30cm lamington pan. Line with baking paper extending 2cm from edge of pan at long ends.
2. Place butter, brown sugar, egg and vanilla in a large bowl. Stir until well combined. Sift over flours and cocoa. Add 1/2 cup cocounut. Stir to combine. Spread mixture into prepared pan. Bake 25 - 30 minutes or until firm to touch.
3. Make Chocolate Icing: Sift icing sugar and cocoa into a medium heat proof bowl. Add butter and boiling water. Stir until smooth.
4. Spreas hot slice with icing. Sprinkle with remaining coconut. Set aside to cool completely in pan. Cut into pieces and serve.
Title: French Silk Chocolate Frosting
Ingredients:
- 2 powdered sugar
- 2 2/3 butter
- 2/3 vanilla
- 1 milk
- 2
Instructions:
1. In small heat-proof dish, melt chocolate in microwave. Stir occasionally, and do not scorch/burn!
2. Set aside to cool, you don't want this to be warm, just cooled/room temperature Should take about 10 minutes to cool on the counter.
3. When cooled, beat all ingredients together except milk.
4. When all is mixed and beaten well, beat in milk gradually.
Title: Portuguese Bread Pudding With Rum and Salted Caramel Sauce
Ingredients:
- 1 unsalted butter
- 4 vanilla extract
- 4 eggs
- 2 salted butter
- 6 brown sugar
- 3 rum
- 3/4 heavy cream
- 1
- 1/3
Instructions:
1. Heat milk, unsalted butter and vanilla extract in a pan over medium heat until butter melts.
2. Take milk mix off of heat and set aside until cool.
3. While milk is cooling, place bread cubes in a single layer on a cookie sheet and toast at 350 for 10 minutes to make them stale. This may take 2-3 batches.
4. Coat a 9x13 baking dish with butter and add all toasted bread cubes to this dish.
5. When milk has cooled, beat all 6 eggs in a separate bowl and mi into milk mixture.
6. Pour milk and egg mixture over bread cubes, pressing down gently to ensure all pieces get coated. Let soak for 1 hour.
7. After 1 hour, bake for 50 minutes uncovered until bread is brown but center is still a little jiggly.
8. While bread pudding is cooling, begin to make the caramel sauce.
9. In a sauce pan, melt butter in pan over medium heat. Add the brown sugar and rum and stir until sugar is dissolved and bubbling.
10. Very slowly add the cream, stirring constantly.
11. Remove from heat.
12. To serve, plate a 3 inch square of warm bread pudding. Drizzle with a little caramel sauce. Top with a small scoop of vanilla bean ice cream (optional) and drizzle with a little more sauce.
Title: Chocolate Chip Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 2 egg
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 350°F Grease and flour a 9x13 pan.
2. Mix pudding with the 2 cups of milk. Let stand until pudding starts to thicken.
3. Add dry cake mix and 1 egg. Beat till blended. (batter will be thick).
4. Pour batter into prepared pan and top with the chocolate chips and nuts. Spread out evenly over batter.
5. Bake about 40 minutes, or till toothpick inserted into cake comes out almost clean.
Title: Fruit Crumble
Ingredients:
- 2 pineapple chunks
- 1 pears
- 1/2 flour
- 1/2 brown sugar
- 1/4 ground cinnamon
- 1/3 butter
- margarine
Instructions:
1. Place fruit in an 8 X 8 baking dish.
2. Combine flour, sugar, and cinnamon. Cut in butter or margarine until mixture is crumbly and moist. Sprinkle evenly over fruit.
3. Bake at 375* for 30 minutes or until topping is crisp and golden.
Title: Fresh Peach Cobbler With Almond Crunch Topping
Ingredients:
- 10 lemon juice
- 2 sugar
- 1/2 cornstarch
- 2 nutmeg
- 1 salt
- 1 lemon zest
- 1 all-purpose flour
- 1 1/3 sugar
- 1/4 baking powder
- 1 1/4 salt
- 1/4 unsalted butter
- 1/4 buttermilk
- 1/2 heavy cream
- 1/2 light brown sugar
- 3 cinnamon
- 1/2
Instructions:
1. For Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly.
2. Drizzle most of buttermilk /cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist. Gather the dough and spread out onto lightly floured parchment or waxed paper.
3. Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour.
4. For Fruit: Slice peaches into wedges, toss with lemon juice. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest. Toss with the peaches and pour unto lightly greased 8-inch baking dish.
5. To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits.
6. Gently re-roll scraps and arrange over fruit, slightly overlapping.
7. Brush biscuits with cream.
8. In a small bowl, combine almonds, brown sugar and cinnamon.
9. Sprinkle over dough.
10. Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean.
11. Serve warm with ice cream, heavy cream or creme anglaise.
Title: Pumpkin-Spice Bundt Cake
Ingredients:
- 3 1/4 all-purpose flour
- 1 baking powder
- 2 1/2 ground cinnamon
- 1 baking soda
- 1 ground nutmeg
- 1/4 salt
- 1 1/2 fresh pumpkin puree
- 1/2 canned pumpkin puree
- 1 1/2 applesauce
- 1/2 granulated sugar
- 3 margarine
- 2 vanilla extract
- 3 dark brown sugar
- 1 light brown sugar
- 1 dark rum
- 3 skim milk
- powdered sugar
Instructions:
1. Preheat oven to 350°.
2. Combine first 6 ingredients; set flour mixture aside.
3. Combine pumpkin and applesauce; set aside.
4. Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
5. Add egg whites and vanilla, beating well.
6. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
7. Pour batter into a 12-cup Bundt pan coated with cooking spray.
8. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pan 10 minutes; remove from pan.
10. Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves.
11. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk.
12. Spoon glaze over warm cake.
Title: Apple Crisp (Gluten-Free!)
Ingredients:
- 3 apples
- 1/4 margarine
- 0.5 sugar
- 2 cinnamon
- clove
Instructions:
1. Put the apples in a baking dish (I used a 1-quart glass one). Put a few tablespoons of water in the bottom of the dish. Sprinkle the apples with the sugar, and a dash of cinnamon and cloves.
2. Grind cookies into crumbs in a food processor, or put them in a ziplock bag and crunch them up with a rolling pin.
3. Add the margarine to the crumbs and process or cut in until the mixture turns into coarse crumbs and no lumps are visible.
4. Pour crumbs over the apples in the dish and bake in a 350 degree oven for 45 minutes or until the crumbs darken and turn light brown (keep your eye on it).
Title: Banana Rum Cake (Gluten Free)
Ingredients:
- 5 bananas
- 1/2 rum
- 3/4 maple syrup
- 1 1/2 eggs
- 2 vanilla
- 1/2 tapioca starch
- 1 1/2 xanthan gum
- 1/2 baking soda
- 2 baking powder
- 1/2 salt
- 1
- 1/8
Instructions:
1. Combine all ingredients in a large bowl and mix well.
2. Pour into greased 9x13 pan.
3. Bake at 350 degrees for 1 hours or until top is brown and cake pulls away from the sides of the pan.
Title: Microwave Apple Crisp
Ingredients:
- 4 tart apples
- 1/2 margarine
- 3/4 brown sugar
- 3/4 quick-cooking oats
- 1/2 flour
- 1 cinnamon
- 1/4 nutmeg
Instructions:
1. Directions
2. Peal and thin slice the Apples.
3. Place in and 8 X8 inch square glass microwave dish.
4. Melt Margarine in a bowl in the microwave only a few seconds.
5. Mix remaining ingred.with the margarine.
6. Sprinkle over apples.
7. Microwave on high 12 to 15 minutes til Apples are tender.
8. I like alittle ice cream on the top in the summer.
Title: Lemon Drops
Ingredients:
- 1/2 butter
- 3/4 sugar
- 4 lemon peel
- 1/2 baking powder
- 1/2 baking soda
- 1/8 salt
- 1 egg
- 1/2 sour cream
- 1/3 lemon juice
- 2 all-purpose flour
- 1/4 sugar
- 2 lemon juice
Instructions:
1. In a big bowl, beat butter (use an electric mixer on medium to high speed) for 30 seconds.
2. Add in the sugar, lemon peel, baking powder, baking soda, and salt; beat until combined.
3. Beat in the egg, sour cream, and lemon juice until combined.
4. Beat in as much of the flour as you can with the mixer; stir in any remaining flour using a wooden spoon.
5. Drop dough by slightly rounded tablespoonfuls 3 inches apart onto an ungreased cookie sheet.
6. Bake at 375° for 8 minutes or until tops are firm.
7. Meanwhile make glaze: in a small bowl, stir together the sugar and lemon juice.
8. When cookies are done, transfer cookies to a wire rack; brush tops of warm cookies with Lemon Glaze.
9. Sprinkle with coarse sugar and decorate with chopped gumdrops.
10. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.
Title: Meringues
Ingredients:
- 3 caster sugar
- 1/2 caster sugar
- 1/3
Instructions:
1. Preheat oven to 150oC.
2. Line a baking tray with baking paper.
3. Beat the 3 egg whites until stiff.
4. Gradually blend in 1/2 cup caster sugar until thick and glossy.
5. Fold in 1/3 cup caster sugar and spoon or pipe small mounds onto the tray.
6. Bake for 1 to 1 1/2 hours, or until dry.
7. Cool and store in an air-tight container.