lumicero/recipes-ing2inst huggingface dataset:
Title: Cappuccino Flats
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 shortening
- 1/2 sugar
- 1 brown sugar
- 1 instant coffee granules
- 1 water
- 2 egg
- 2 all-purpose flour
- 1 ground cinnamon
- 1/4 salt
- 1 1/2 shortening
- 3
Instructions:
1. In a mixing bowl, cream butter, shortening, and sugars.
2. Dissolve coffee in warm water; add to creamed mixture with egg and melted chocolate.
3. Mix well.
4. Combine flour, cinnamon and salt; gradually add to creamed mixture (dough will be sticky).
5. Shape into two 6-1/2-inch rolls; wrap each in plastic wrap.
6. Refrigerate for 4 hours or until firm.
7. Unwrap and cut into 1/4-inch slices.
8. Place 2-inches apart on ungreased baking sheets.
9. Bake at 350 F.
10. for 10-12 minutes or until firm.
11. Remove to wire racks to cool.
12. In a small saucepan over low heat, melt chocolate chips and shortening.
13. Dip each cookie halfway; shake off excess.
14. Place on waxed paper to harden.
Title: Blueberry Buckle
Ingredients:
- 1/4 butter
- 3/4 margarine
- 1 sugar
- 2 egg
- 2 flour
- 1/2 baking powder
- 1/2 salt
- 2 milk
- 1/4 fresh blueberries
- 1/2 butter
- 1/3 sugar
- 1/2 flour
- cinnamon
Instructions:
1. Cream butter; add sugar and beat until light.
2. Add egg and beat well.
3. Add sifted dry ingredients alternately with milk, beating until smooth.
4. Fold in berries.
5. Pour into greased pan (9x9x2).
6. To make the crumb topping, blend all the ingredients for it together.
7. Sprinkle with Crumb topping.
8. Bake in a preheated moderate oven (375 F) for about 35 minutes.
Title: Kittencal's Super Moist One-Bowl Dark Chocolate Cake
Ingredients:
- 2 flour
- 2 1/4 sugar
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1/2 cinnamon
- 1/2 eggs
- 2 vanilla
- 2 brewed coffee
- 1 half-and-half cream
- 1 white vinegar
- 1/2
- 2
Instructions:
1. Set oven to 350 degrees F.
2. Generously grease a 13 x 9-inch baking dish (make certain you pan is well greased).
3. In a large mixing bowl combine the flour with sugar, sifted cocoa powder, baking soda, baking powder, salt and cinnamon (if using).
4. Add in eggs, cooled coffee, vanilla, half and half cream (or milk) oil and vinegar; mix until on medium speed of an electric mixer until blended and smooth (the batter will be thin).
5. Pour into prepared baking pan.
6. Bake for about 35-40 minutes or until cake tests done.
7. Cool completely before frosting.
Title: Fudge Brownie Cupcakes
Ingredients:
- 1 butter
- 4 sugar
- 1 3/4 all-purpose flour
- 1 eggs
- 1 vanilla extract
- 4 salt
- 1
- 1/2
Instructions:
1. Preheat oven 350°F.
2. Line muffin tins with paper baking cups.
3. Melt butter and chocolate over low heat in 1 quart saucepan; stir occasionally until chocolate is melted.
4. Let cool for about 5 minutes.
5. Stir chocolate mixture and other ingredients in large bowl; mix well.
6. Fill each lined muffin cup with approximately 1/4 cup batter.
7. Bake 23-27 minutes or until top springs up when slightly touched.
8. Remove cupcakes let cool and most of all, ENJOY!
Title: Drömmar - Traditional Swedish Dream Cookies
Ingredients:
- 3/4 butter
- 1 1/2 white sugar
- 1/3 canola oil
- 1 vanilla
- 2 all-purpose flour
- 1 baking powder
Instructions:
1. To make dream cookies: in a large mixing bowl with an electric mixer, beat sugar, butter and vanilla until light and fluffy.
2. Add the canola oil slowly while mixing with the mixer.
3. Mix flour and baking powder in separate bowl.
4. Stir in flour mixture by hand to form a smooth dough.
5. Place the dough in refrigerator for about 30 minutes.
6. Preheat oven to 300 F (150°C).
7. Roll dream cookie dough into 1-inch balls and place them 2 inches apart on a cookie sheet.
8. Bake for 20 minutes or until the dream cookies are lightly browned with cracks on the surface.
9. Note: Do not open the oven until cookies are done!
Title: Honey-Baked Apples
Ingredients:
- 6 baking apples
- 3 walnuts
- 3 raisins
- 1 water
- 1/3 honey
- 1 cinnamon stick
- 1 lemon juice
Instructions:
1. Core apples; peel top third of each apple.
2. Put apples in a shallow baking dish.
3. Mix together the walnuts and raisins; stuff cavities of apples with walnut-raisin mixture.
4. In a saucepan, combine water, honey, and cinnamon; bring to a boil.
5. Lower heat and simmer 5 minutes.
6. Remove from heat and stir in lemon juice.
7. Remove cinnamon stick; pour liquid over apples.
8. Cover and bake in a 350° oven for 45-50 minutes or until apples are tender, basting occasionally.
Title: Lemon Cake
Ingredients:
- 1 1/2 eggs
- 4 lemon
- 1 confectioners' sugar
- 1
Instructions:
1. Add apricot nectar, eggs, and Wesson oil to the box of cake mix. Beat on high until well mixed. Pour into a bundt cake pan and bake at 350F for 45 minutes.
2. ICiNG:.
3. Squeeze lemon juice into a bowl, and then add the confectioners sugar to it until you get it mixed well enough to pour on the cake. Don't make it too thick. Mix it where you can pour it from a spoon around tihe cake so it will run over the sides.
Title: Peanut Butter Gooey Cake
Ingredients:
- 1 egg
- 1 butter
- 8 cream cheese
- 1 creamy peanut butter
- 1 eggs
- 3 vanilla
- 1 butter
- 8 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan.
2. To make cake: combine all the ingredients and mix well with an electric mixer; PAT the mixture into the bottom of the lightly greased baking pan.
3. Prepare filling; In a large bowl, beat the cream cheese and peanut butter until smooth; add eggs, vanilla, and butter and beat together; add powdered sugar and mix well.
4. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes; MAKE SURE NOT TO OVERBAKE, the center will be a little GOOEY.
5. Serve with whipped cream or ice cream, ENJOY.
Title: Turkish Pastries With Nuts and Syrup (Baclava)
Ingredients:
- 1 phyllo pastry
- 16 butter
- 2 1/2 walnuts
- 2 sugar
- 1/2 water
- 1 lemon juice
Instructions:
1. Brush a 9 x 12 inch dish with melted butter.
2. Fold a sheet of phyllo in half and carefully lay in the pan.
3. Brush with melted butter.
4. Repeat until there are 6 layers of phyllo.
5. Sprinkle 1/3 of the nuts on the last layer.
6. Add 6 more phyllo leaves, brushing each one with melted butter.
7. Add 1/3 more nuts.
8. Repeat this procedure until all ingredients are used ending with a pastry layer.
9. Brush the top layer with butter and cut into diamond shapes 2 inches wide.
10. Bake in a preheated 350°F oven for 30 minutes.
11. Reduce the heat to 300°F and continue baking for 30 minutes longer.
12. FOR THE SYRUP: Add the sugar to the water.
13. Add lemon juice and boil the syrup for 5 minutes.
14. Pour over the warm pastry and let cool before serving.
15. The World’s Best Recipes.
Title: Dutch Vandermint Torte With Vandermint Coffee Frosting
Ingredients:
- 3/4 butter
- 1 7/8 brown sugar
- 3 eggs
- 1/2 boiling water
- 1/4 bittersweet chocolate
- 3 baking soda
- 2 1/4 baking powder
- 1 1/2 salt
- 3/4 buttermilk
- 3/4 butter
- 3/4 confectioners' sugar
- 1 icing sugar
- 4 1/2 instant coffee
- 2 granulated sugar
- 2 bittersweet chocolate
- 1/3 instant coffee
- 1 hot water
- 1 butter
- 1
- 1/2
- 1
- 2
Instructions:
1. CAKE: Cream the butter with the sugar until very light and fluffy. Add the eggs, beating well.
2. Pour the water and liqueur over the chocolate in a sauce pan. Heat over medium heat to a thick syrup. Cool. Add to egg mixture.
3. Sift the flour, soda, baking powder and salt together three times. Incorporate the flour and buttermilk into creamed mixture in thirds. Pour batter into two-9 inch /22cm greased and floured cake pans.
4. Bake in a preheated 350°F oven for 25-30 minutes. Cool for 10 minutes before transferring cakes to cooling rack. Slice each cake lengthwise and fill with whipped whipping cream or your favourite buttercream or the Mocha filling. You will have 4 layers. Frost with Vandermint Coffee Frosting.
5. FOR THE FILLING: Beat the butter with the confectioners’ sugar until light and fluffy and stir in the cocoa and coffee. Divide filling evenly between the 4 layers.
6. VANDERMINT COFFEE FROSTING: In a double boiler cook the cream, sugar, chocolate and the coffee, which has been dissolved in the hot water. Add the butter and cook for 6 minutes. Remove from heat. Beat until frosting reaches a spreadable consistency.
7. International Family Favorites Ron Kalenuik.
Title: Cookies 'n' Cream Brownies
Ingredients:
- 3 1/2 unsalted butter
- 1/3 cream cheese
- 1/2 sugar
- 1 vanilla
- 1 eggs
- 2 all-purpose flour
- 3/4 baking powder
- 1/2 fine salt
- 1/2 cream cheese
- 6 unsalted butter
- 4 icing sugar
- 1/4 vanilla
- 1 1/2
- 6
Instructions:
1. Brownies
2. tPreheat oven to 350 degrees F. (180 degrees C.) and butter and flour a 9-inch (2.5 L) round cake pan, knocking out excess flour.
3. tIn a small, heavy-bottomed saucepot, melt chocolate and butter over low heat, stirring until smooth. Remove from heat. Allow to cool while starting next step.
4. tIn a mixing bowl, beat cream cheese until soft. Add sugar and cream until smooth. Beat in vanilla and eggs, adding one at a time until evenly blended. Stir in chocolate mixture. In a separate bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined. Stir in chopped cookie chunks.
5. tSpread batter evenly in pan and bake for 25 to 30 minutes, or until a tester comes out clean. Allow brownies to cool.
6. Icing
7. tTo prepare icing, beat cream cheese with butter. Beat in icing sugar until smooth, stir in vanilla and half of the cookies chunks. Alternatively, make the icing in a food processor. Spread over brownies, sprinkle with remaining cookie chunks and chill for an hour before slicing. Slice in triangles.
Title: Easy Peasy Oreo Balls
Ingredients:
- 18 vanilla extract
- 1 sugar
- 1 water
- 1/2
Instructions:
1. Put the Oreos in a food processor and pulse until coarsely chopped.
2. Add the vanilla, chocolate and sugar and pulse until a sand-like consistency is reached.
3. Pour into a large mixing bowl.
4. Using your hands, mold the Oreo mixture into golf ball sized balls. If the mixture isn't sticky enough, add water until it is.
5. Serve immediately or refrigerate.
Title: Delicious Fruit Dip
Ingredients:
- 8 Philadelphia Cream Cheese
- 2 marshmallow creme
- 12
Instructions:
1. Combine cream cheese (may need to be softened a bit), grape jelly, and marshmallow fluff until smooth. Chill until served.
2. Serves best with a chilled fruit salad (especially good with small chunks of watermelon, grapes, blueberries, raspberries, cantelope, melon, apples, pear, etc.).
3. If you find the combination a little too sweet you can adjust the fluff and jelly amounts.
Title: Creamy Peach Rice Pudding
Ingredients:
- 1 1/2 vanilla extract
- 1 cinnamon
- 2 nutmeg
- 1 raisins
- 1/2 artificial sweetener
- 1/4 - 1/2
- 1/4
- 1
Instructions:
1. In saucepan,place the prepared milk,on medium heat,until scalds,stir constantly.
2. Add the rice,& cover,remove from heat.
3. Wait five minutes,then add vanilla extract,cinnamon,nutmeg,raisins,ÿ1 & peaches.
4. Mixture should be thin.
5. Cover and let stand for at least 1/2 hour or until it thickens.
6. When cooled,you may sprinkle with sweetener.
Title: Fudge Marble Pound Cake
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 1 eggs
- 4 water
- 1
- 1/3
Instructions:
1. Preheat oven to 350; grease& flour two 9X5X3 loaf pans.
2. Set aside cocoa packet from mix.
3. Combine cake mix, pudding mix, eggs, water and oil in lge bowl; beat at medium speed for 2 minutes.
4. Measure 1 cup batter; place in small bowl and stir in contents of cocoa packet.
5. Spoon half the yellow batter into each loaf pan.
6. Spoon half the chocolate batter over yellow batter in each pan; run knife thru batters to marble.
7. Bake at 350 for 45 to 50 minutes.
8. Cool in pans 5 minutes; Loosen cakes from pans; invert onto cooling racks.
Title: Hot Fudge Pudding Cake
Ingredients:
- 1 buttermilk baking mix
- 1 sugar
- 3 milk
- 1/3 vanilla
- 1/2 water
- 1
- 1 2/3
Instructions:
1. Heat oven to 350 degrees.
2. In a greased 8" square baking dish, mix baking mix, 1/2 cup sugar and 3 Tbs. cocoa.
3. Stir in milk and vanilla until blended.
4. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar.
5. Pour water over top (no need to stir).
6. Bake 40 min. or until top is firm.
7. Dust lightly with confectioners' sugar.
8. Spoon while hot into dessert bowls; top cake with sauce.
Title: Muhallabia, Lebanese Almond Cream Pudding
Ingredients:
- 1/4 milk
- 3 salt
- 1 sugar
- 1/4 rose water
- 3/4 pistachios
- 1
Instructions:
1. Blend ground rice in a 1/4 cup of milk.
2. Bring remainder of milk to a boil and blend in the ground rice mixture, salt & sugar.
3. Stir constantly until the mixture bubbles gently (medium high heat).
4. Simmer for 5 minutes, stir frequently lower heat if necessary so the mixture cooks slowly Add ground almonds and blend until smooth.
5. Add rose water.
6. Remove from heat and stir occasionally until the mixture cools slightly.
7. Pour into a serving bowl and garnish with nuts (optional).
Title: Ghosts in the Graveyard
Ingredients:
- 15 milk
- 3 instant chocolate pudding mix
- 2 Cool Whip
- 1
Instructions:
1. Crush the oreo cookies in a plastic bag using a rolling pin, or in a food processor.
2. Pour milk into large bowl.
3. Add pudding mixes.
4. Beat with wire whisk 2 minutes or until well blended.
5. Let pudding stand 5 minutes.
6. Gently stir in 1/2 each of the whipped topping and crushed cookies.
7. Spoon into 13x9-inch dish; sprinkle with remaining crushed cookies to be the"dirt" of the graveyard.
8. Refrigerate for at least an hour or until ready to serve.
9. Decorate the remaining cookies with assorted icings to resemble tombstones,"RIP" and"BOO" are nice sayings; stand up cookies in top of dessert like graves.
10. Add candies and plastic"scary" creatures, if using.
11. Drop remaining whipped topping by spoonfuls onto dessert to resemble ghosts.
12. What works best is to make the cool-whip"ghosts" ahead on a cookie sheet and store them in the freezer until ready to use.
13. That way they don't flop over.
14. Two or three small, round dollups of cool-whip (like a snowman) make nice looking ghosts.
15. You should be able to make 2 or 3 ghosts.
16. Remove"ghosts" from the freezer and give them"eyes" and a"mouth" using the brown decorating icing.
17. Place"ghosts" in the graveyard.
18. Small plastic spiders, cobwebs, or mini monsters are a nice addition too.
19. To serve, just scoop out into bowls.
20. Store leftover dessert in refrigerator.
Title: Rolled Oat Chocolate Cake
Ingredients:
- 1/2 margarine
- 3 rolled oats
- 1/2 boiling water
- 1 brown sugar
- 1 1/2 vanilla
- 1 baking soda
- 1 flour
- 1 salt
- 1/4 eggs
- 2
Instructions:
1. Mix first 4 ingredients.
2. Let stand to cool for a few minutes.
3. Add next ingredients in order.
4. Mix well.
5. Pour into 8x8 inch greased cake pan.
6. Bake for 40 minutes in 350 degree oven.
Title: Banana Layer Cake (Low Calorie)
Ingredients:
- 1 all-purpose flour
- 1 1/4 Splenda sugar substitute
- 1/4 sugar
- 1/3 vegetable shortening
- 1 vanilla extract
- 3 all-purpose flour
- 2 baking soda
- 3/4 salt
- 1/2 bananas
- 2 low-fat buttermilk
- 1/2 bananas
- 2 unsalted butter
- 1/4 lemon rind
- 1 vanilla extract
- 1 fat free cream cheese
- 8 powdered sugar
- 3
Instructions:
1. oven 350 degrees
2. spray two 9 inch cooking cake pans with cooking spray don't spray the sides and line bottom with wax paper, coat wax paper with cooking spray and sprinkle the 1 tablespoon of flour.
3. beat sugar shortening vanilla at med speed for 5 minutes.
4. add egg whites one at a time beat well after each.
5. combine 2 cups flour, baking soda and salt with a whisk.
6. combine banana and buttermilk.
7. add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
8. pour batter into the pans
9. tap once to remove air bubbles
10. bake for 30 minutes
11. place one layer on plate and spread the frosting arrange bananas
12. place other layer on top and cover with frosting
13. chill for one hour.
14. FROSTING:.
15. beat first 4 ingredients at high speed for 2 minutes or until smooth don't overbeat.
16. gradually add in powdered sugar and beat at low speed until blended.
Title: Coconut Blueberry Cake With Lemon Sauce
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 3 baking powder
- 1/4 salt
- 2 eggs
- 1 milk
- 1/2 blueberries
- 1 1/2 flaked coconut
- 1 sugar
- 1/2 cornstarch
- 4 1/2 lemon peel
- 1 lemon juice
- 2 water
- 1 butter
- 1
Instructions:
1. In a bowl combine the flour sugar,baking powder and salt. Beat the eggs, milk and oil;stir into dry ingredients just untill moistened.Fold in blueberries.
2. Transfer to a greased 13 in x 9 in x 2in baking dish.sprinkle with coconut.
3. Bake at 375 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean.
4. In a small saucepan,combine sugar,cornstarch and lemon peel. gradually add water untill blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and lemon juice. Drizzle onto cake. Yum!
Title: Oranges in Orange Flower Water
Ingredients:
- 4 navel oranges
- 1 orange flower water
- 1/2 ground cinnamon
- 4 powdered sugar
- 1
Instructions:
1. Peel oranges, removing white membrane completely with a knife; cut between membranes and lift out orange segments. Arrange each cut-up orange on a dessert plate so that segments resemble petals of a flower.
2. Sprinkle each serving with 1/4 teaspoon of the orange water, then cover with plastic wrap and refrigerate for at least 2 hours.
3. To serve, uncover, sprinkle each serving with 1/8 teaspoon cinnamon and 1 teaspoon powdered sugar. Spoon 1/4 cup yogurt into the center.
Title: Mango Float
Ingredients:
- 3 -4 mangoes
- 1 heavy cream
- 2/3 sweetened condensed milk
- 1/2 mango
- 1 vanilla extract
- mango
- graham cracker
- mango
- cashew nuts
- maraschino cherry
Instructions:
1. Blend cream and sweetened condensed milk together. Add mashed mango. Add vanilla. Set aside, preferably keeping it chilled until needed. (You may opt to use more sweetened condensed milk for a sweeter taste).
2. In a square 9 x 9-inch or a rectangular 9 x 13-inch Pyrex or any transparent dish, assemble graham crackers and cream mixture by arranging the crackers on the bottom of the dish.
3. Spread one third of the cream mixture, arrange some mango slices, then put another layer of the crackers. Repeat the process, ending with the cream mixture on top.
4. Sprinkle with chopped nuts (optional). Garnish with more slices of mangoes or maraschino cherries for a more festive appeal.
5. Chill well before serving.
Title: Pear Crunch
Ingredients:
- 8 dried cranberries
- 3 quick-cooking tapioca
- 1 1/2 vanilla
- 1/4 pears
- 2
- 1/4
Instructions:
1. Combine all ingredients except pears and granola in a slow cooker.
2. Mix well.
3. Place pears cut side down over pineapple mixture.
4. Cover, cook on low for 3 1/2 to 4 1/2 hours.
5. Arrange pear halves on serving plates.
6. Spoon pineapple mixture over pears.
7. Garnish with granola.
Title: Chocolate Chip Cake
Ingredients:
- 1 chocolate cake mix with pudding
- 1 chocolate instant pudding
- 1 eggs
- 4 vanilla
- 1 sour cream
- 8 water
- 1/4
- 6
Instructions:
1. Preheat oven to 350°F.
2. In large bowl beat all liquid ingredients together first.
3. Add cake mix and pudding to the liquid ingredients.
4. Blend all together (except chocolate chips) with electric mixer.
5. Using a spatula fold in the chocolate chips.
6. Spray bundt pan with non stick spray and pour cake mixture into pan.
7. Bake for one hour in 350°F oven.
8. Cool for 5 - 10 minutes and turn over onto serving dish.
9. For a nice presentation sift confectioners sugar over each slice before serving.
Title: Toffee Crunch Cookie Brittle
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 3/4 unsalted butter
- 1/2 granulated sugar
- 1/3 light brown sugar
- 1 vanilla extract
- 1 1/2 walnuts
- 1
Instructions:
1. position a rack in the middle of the oven.
2. preheat the oven to 350*.line a baking sheet with parchment paper.
3. in a medium bowl, stir the flour, baking soda, and salt together.set aside.
4. in a large bowl, whisk the melted butter, granulated sugar,brown sugar, and vanilla till smooth -- about 30 seconds.
5. use a large spoon to stir in the flour mixture.the dough should look smooth.
6. stir in the crushed toffee and walnuts. the dough will look crumbly.
7. leaving a 1-1 1/2 " border empty on all sides.spoon the dough onto prepared baking sheets.
8. press the dough into a rectangle that measures about 13x9" and is about 1/2" thick -- then use the palms of your hands to make it into an even layer.
9. bake until the top feels firm and looks dark golden and the edges look light brown, about 19 minutes.
10. let the cookie brittle cool on the baking sheet for 10 minutes, then use a large metal spatula to transfer the cookies onto a wire rack to cool.
11. don't worry if the cookie breaks, it will be broken into pieces when cool.the cookie will become crisp as it cools.
12. break the cooled cookie into 4-5" pieces.
13. the cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Title: Peanut Butter Pudding
Ingredients:
- 1/2 sugar
- 2 cornstarch
- 1/4 salt
- 1 1/2 milk
- 1/2 half-and-half
- 3/4 creamy peanut butter
- 1 vanilla extract
- chocolate curls
Instructions:
1. Combine first 3 ingredients in a medium-size heavy saucepan; gradually whisk in milk and half-and-half.
2. Bring to a boil over medium heat, whisking constantly.
3. Boil, whisking constantly, 1 minute.
4. Remove from heat (pudding will be thin).
5. Add peanut butter and vanilla, whisking until smooth.
6. Pour into a bowl; place plastic wrap directly over warm pudding.
7. Chill 2 hours.
8. Garnish, if desired.
Title: Christmas Croissant Dessert
Ingredients:
- 6 eggs
- 4 heavy cream
- 3 irish cream
- 3 1/2 white chocolate
- 1/2 dried cherries
- 2 kosher salt
- 1 vanilla
- 1/4 sugar
- 1 raw sugar
- 1 1/2 butter
Instructions:
1. Butter a 9x13 glass baking dish. Cut croissants on an angle in 1 inch slices. Arrange in baking dish layering cut-side down. Sprinkle chocolate chunks and cherries on top.
2. In a separate bowl mix yolks, eggs, cream, Baily's, vanilla, sugar and salt. Pour mixture over croissants. Sprinkle a little raw sugar on top.
3. Bake in 300 degree oven for 30-40 minutes Serve warm.
Title: Chocolate Chip-Espresso Cookies
Ingredients:
- 1/4 all-purpose flour
- 1/4 baking powder
- 1/4 salt
- 2 1/2 unsalted butter
- 4 eggs
- 2 granulated sugar
- 3/4 coffee beans
- 1
Instructions:
1. In a small, combine flour, baking powder and salt. Set aside.
2. Bring 2 cups water to a boil in a pot. Lower to a simmer. Put a glass bowl over the pot; melt 1 3/4 cups of the chocolate chips and all of the butter in it, stirring constantly until it melts.
3. In a large bowl, whisk the eggs and sugar together until light and fluffy. Stir in the espresso, then mix in the chocolate mixture. Let it cool.
4. Stir in the flour mixture and the remaining 3/4 cup chocolate chips. Put bowl in the fridge for 15-30 minutes to the the dough firm up.
5. Make tablespoon-sized dough balls. Put on cookie sheet and freeze overnight. If a cookie sheet won't fit in your freezer, you can use a plate.
6. To bake, preheat oven to 375ºF. Completely grease a NEW cookie sheet. Don't thaw the dough. Arrange dough balls 2 inches apart on the pan.
7. Bake 7-10 minutes, checking to see if they're done by sticking a toothpick inches If it comes out close to clean, they're ready! If it comes out wet with batter, continue to bake cookies until done. Enjoy!
8. Note: Baking cookies straighht from the freezer will make them chewier on the inside and crispier on the top!
Title: Old Fashioned Peanut Butter Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 butter
- 1 - 1 1/2 peanut butter
- 2 eggs
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 baking powder
- 1/2 salt
Instructions:
1. Mix the first 5 ingredients.
2. Then add rest of ingredients and mix.
3. Heat oven to 350 degrees.
4. Shape dough into 1 1/2 inch balls.
5. Place about 2 inches apart on cookie sheet.
6. Flatten in criss-cross pattern with fork
7. Bake 10-12 minutes.