lumicero/recipes-ing2inst huggingface dataset:
Title: Cosmopolitan Cupcakes
Ingredients:
- 1 unsalted butter
- 2 sugar
- 3/4 apple
- 1 lime zest
- 1/2 orange zest
- 2 cranberry juice cocktail
- 2 lime juice
- 2 triple sec
- 1 vanilla extract
- 3 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1 milk
- 1/4 butter
- 4 confectioners' sugar
- 1 cranberry juice cocktail
- 1 vodka
- 2 1/2 lime juice
- 2 triple sec
Instructions:
1. Preheat oven to 350°F Line a muffin pan with cupcake liners.
2. In a medium bowl, combine flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in the apple sauce, then stir in the lime and orange zests.
5. Add the cranberry juice, lime juice, triple sec, and vanilla. Stir until combined.
6. Sprinkle half of the flour mixture over the batter and mix until just combined. Stir in half the milk, add the remaining flour, and then stir until combined. Stir in the remaining milk (and a couple drops of food coloring, if desired) until just combined (do not over-mix!).
7. Scoop 2 tablespoons of batter into each cupcake liner. Bake 15-18 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely.
8. When cupcakes are completely cool, make frosting: In a large bowl, cream the butter until smooth. Add 1 c of sugar and beat until combined. Stir in the cranberry juice until just combined. Then add another cup of sugar and mix until combined. Stir in the vodka and the lime juice until combined. Add another cup of sugar and mix well. Finally, stir in the triple sec (and a bit of food coloring if desired) and then add the remaining cup of sugar and beat until well combined and light and fluffy. Frost cupcakes!
Title: Gooey Chocolate Fudge Brownies
Ingredients:
- 254 butter
- 2 1/4 margarine
- 5 sugar
- 1/2 eggs
- 3/4 vanilla
- 1 flour
- 3/4 flour
- 1 cocoa powder
- 1/4 cocoa powder
- 1/2 salt
- 3/4
Instructions:
1. Preheat oven to 175c or 350f. Line 9 x 13 pan with parchment paper.
2. Melt butter and sugar in a heavy saucepan on very low heat.
3. let the mixture slightly cool and transfer to a large bowl.
4. Add eggs gradually, mixing well.
5. Add vanilla extract.
6. Sift dry ingredients together and add to egg mixture, stirring gently and minimally.
7. Add chips and nuts, if using.
8. Pour into the pan and bake approximately 35 minutes. Do not overbake!
9. Cool before cutting. Turn onto a surface and peel parchment paper. Cut into squares and enjoy!
Title: Ricotta Almond Flan
Ingredients:
- 1 1/2 ricotta cheese
- 15 sugar
- 3/4 eggs
- 6 oranges, zest of
- 2 dark rum
- 1/4 vanilla extract
- 1 nutmeg
- 1/2
Instructions:
1. Grind almonds in a food processor, then blend in ricotta, sugar, eggs, zest, rum, extract, and nutmeg. Butter a deep dish pie dish, pour in ricotta mixture.
2. Bake at 325 for 30-35 mins or until center is set. Cool before cutting into wedges.
Title: Apple Cake With Caramel Sauce
Ingredients:
- 3/4 butter
- 2 granulated sugar
- 2 eggs
- 2 whole wheat flour
- 2 ground cinnamon
- 1/2 nutmeg
- 1/2 salt
- 2 baking soda
- 4 tart apples
- 2 vanilla
- 1 butter
- 2 butter
- 1 granulated sugar
- 2 granulated sugar
- 1 heavy cream
- 2 heavy cream
- 2 vanilla
Instructions:
1. Cake:
2. Preheat oven to 350 degrees.
3. Cream butter and sugar (less the 1 cup 2 tablespoons of butter for sauce) together.
4. Beat in eggs one at a time.
5. Sift together remaining dry ingredients (less the 1 cup 2 tablespoons of butter for sauce).
6. Add dry ingredients to mixture alternately with chopped apples.
7. Stir in vanilla.
8. Pour into a prepared 9x13-inch pan and bake for 40-50 minutes.
9. Let cool in pan before cutting.
10. Sauce.
11. Combine last 4 ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Remove immediately.
12. Pour over cake and serve immediately.
Title: Blueberrries With Lemon Cream
Ingredients:
- 4 low-fat cream cheese
- 3/4 low-fat vanilla yogurt
- 1 honey
- 2 lemon zest
- 2 blueberries
Instructions:
1. Using a fork, break up cream cheese in a medium bowl;Add yogurt and honey to cream cheese.
2. Using an electric mixer, beat at high speed until creamy, add lemon zest.
3. Layer lemon cream and blueberries in dessert dishes or wine glasses.
4. NOTE: This can be made ahead; the dessert will keep, covered, in the refrigerator for up to 8 hours.
Title: Incredible Blueberry Tea Cake
Ingredients:
- 1/2 butter
- 1 egg
- 1/2 milk
- 1/2 vanilla
- 3/4 sugar
- 2 flour
- 1/2 salt
- 2 baking powder
- 2 blueberries
- 1/2 sugar
- 1/2 flour
- 1/2 butter
- 1/2 cinnamon
Instructions:
1. Preheat oven to 375°F.
2. Cream together first five ingredients (will be soupy looking).
3. In separate bowl mix with whisk next 3 ingredients then add to wet batter (this will be rather thick).
4. Fold in blueberries carefully.
5. Spread into greased 9x13-inch pan.
6. Mix topping ingredients in a bowl and crumble with pastry blender or 2 knives until mealy.
7. Top batter with topping and bake for 35-40 minutes.
Title: Eggnog-Cherry Bread Pudding
Ingredients:
- 2 heavy whipping cream
- 1/2 sugar
- 1 1/2 white chocolate chips
- 1/4 Bourbon
- 1/2 cinnamon
- 1/4 ground cloves
- 1/4 nutmeg
- 6 cherries
- 6
- 1/2
- 1/4
Instructions:
1. In a medium saucepan, combine cream, sugar, white chocolate chips, bourbon, cinnamon, cloves, and nutmeg. Cook over medium high heat, whisking constantly until mixture begins to boil. Remove from heat.
2. IN A MEDIUM BOWL, whisk egg yolks until smooth. Using a ladle,add half of hot cream mixture in slow steady stream to yolks, whisking constantly. Add remaining half of hot cream mixture whisking to combine.
3. PLACE bread cubes in a large bowl, Pour egg mixture over bread cubes. Add cherries, stirring to combine.
4. PREHEAT oven to 375.
5. Generously grease 6 (4 ounce) ramekins.Spoon bread mixture into ramekins. Sprinkle tops with almonds.
6. PLACE remekins in a 13 x 9 baking dish. Place in oven and carefully fill baking dish with enough water to come halfway up sides of tamekins.
7. BAKE for 25 minute until set, Remove from ovenand let cool for 15min. Remove remekines from water. Invert onto plates.
Title: Cajun Bread Pudding With Whiskey Vanilla Sauce!
Ingredients:
- 1 butter
- 1 1/2 pecans
- 3 eggs
- 1 1/4 sugar
- 1 vanilla extract
- 1 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/4 butter
- 3 milk
- 8 sugar
- 3 ground cinnamon
- 3 ground cardamom
- 1 nutmeg
- 1 butter
- 1/4 cornstarch
- 2 vanilla extract
- 1/3
- 1 1/2
- 1
Instructions:
1. *Brandy may be used instead of whiskey, if desired. If you'd rather not use liquor, fresh orange juice may be substituted for the whiskey.
2. BREAD PUDDING:
3. Preheat the oven to 350ºF. Grease a 9 x 13-inch pan with the 1 tablespoon butter.
4. Toast the pecans in a dry frying pan over medium heat for 5-10 minutes, or until fragrant (don't allow pecans to burn). Remove from the heat.
5. Whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, melted butter and milk until well blended.
6. Place half the bread cubes in the buttered dish, top with the chopped pecans, then pour half the liquid mixture over the bread. Add the remaining bread cubes and top with remaining liquid. Cover with plastic wrap and let set for 30 minutes, gently pressing the cubes underneath the liquid a few times to make sure the bread is moistened. Remove plastic, cover with foil and bake in preheated oven for 45 minutes.
7. Uncover the pudding, drizzle 1 cup of the warm Whiskey Vanilla Sauce over it, and bake for an additional 5 minutes, uncovered. Let set for at least 5 minutes before cutting. Serve the remaining Whiskey Vanilla Sauce with the pudding.
8. WHISKEY VANILLA SAUCE.
9. While pudding is baking, combine the sugar, cream, spices, and butter in a small saucepan and bring to a gentle boil. When the butter is melted, combine the whiskey, cornstarch, and vanilla in a small bowl, then slowly whisk the whiskey mixture into the gently boiling sauce.
10. Boil gently for 5 minutes, stirring often.
11. GARNISH.
12. Whip the cream and keep in refrigerator until serving time.
Title: Carabba's Sogno Di Cioccolata
Ingredients:
- 2 eggs
- 4 milk
- 2 Kahlua
- 1/2
- 4
- 2
Instructions:
1. # Mix brownies according to instructions on box, using the two-egg recipe and substituting milk for the water. Line two 13- by 9- by 2 1/2-inch glass or metal pans with either parchment paper or wax paper (the paper lining makes it much easier to remove the brownies from the pan.) Grease bottoms with oil or spray with Pam.
2. # Pour batter into pans, and bake - either in a convection oven at 325 degrees for 20 minutes, or in a standard oven for about 24 to 26 minutes. (The convection oven is preferred - it makes a chewier brownie). Bake until a toothpick inserted in the middle of the brownie comes out clean. Important - Do Not Overcook.
3. # Remove from oven and allow to cool completely. Loosen the sides with a knife, then remove the brownies in one piece from one of the pans. Turn the brownies upside down and return to the pan. Peel off paper, then brush the brownie with half of the Kahlua, starting from the outer edges and working toward the center.
4. # Spread 2 cups of the chocolate mousse evenly over the brownie, then spread 2 cups whipped cream over the mousse. Use a vegetable peeler to shave chocolate, then sprinkle top evenly with chocolate shavings.
5. # Remove second brownie from the other pan, brush with remaining Kahlua, and place on top. Repeat layers, first spreading the remaining chocolate mousse, then the remaining whipped cream. (There are no chocolate shavings on top). Refrigerate to store.
Title: Garlic Pineapple Upside Down Cake
Ingredients:
- 1 pineapple
- 10 garlic cloves
Instructions:
1. Start making cake according to recipe up to the point where you place the pineapple slices in the brown sugar.
2. At this point, after you place the rings, place 1 or more garlic cloves in the center of and in between each ring.
3. If your recipe calls for cherries simply omit.
4. Finish cake according to recipe.
Title: Sugar Cookie Cut-Outs
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 1 egg
- 2 vanilla extract
- 3 baking powder
- flour
- cocoa powder
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, cream butter and sugar with an electric mixer.
3. Beat in the egg and vanilla.
4. In another bowl, mix together the flour and baking powder.
5. Add the flour/baking powder mixture one cup at a time, mixing after each addition. (The dough will be very stiff; blend the last flour in by hand.).
6. Do NOT chill the dough.
7. Divide dough into 2 balls.
8. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick.
9. Cut cookies into desired shapes, dipping cookie cutters in flour before each use.
10. Decorate with gel and crystal sprinkle decorations, if desired.
11. Bake on ungreased baking sheet on middle rack of oven for 6 to 10 minutes, or until cookies are lightly browned.
12. Cool 2 to 3 minutes before removing and cooling on a baking grid/cooling rack.
13. You can sprinkle cocoa powder on the cookies if desired (looks good if you're making reindeer shaped cookies).
14. Cookies may be frozen in a tightly sealed container for up to 2 months.
Title: Turtle Cake
Ingredients:
- 1 eggs
- 3 water
- 1/2 pecans
- 1 1/2 evaporated milk
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 13 x 9 inch pan.
3. Pour half of the prepared cake mix into the pan.
4. Bake for 25 minutes.
5. In the meantime, place unwrapped caramels in a saucepan.
6. Add 1/2 cup evaporated milk.
7. Heat on low, stirring until caramels have melted.
8. Remove cake from oven and pour melted caramel mixture on top of the cake.
9. Sprinkle chopped pecans and chocolate chips on top of caramel layer.
10. Press down lightly.
11. Pour remaining half of prepared cake mix on top of the filling layer.
12. Bake an additional 30 minutes.
13. After removing cake from the oven, let the cake cool slightly (approx. 5- 10 minutes).
14. Run a knife around the edges of the pan to loosen the cake.
15. This is an important step- otherwise you'll have a tough time removing the pieces later!
16. Store at room temperature.
17. Note: Please see your cake mix box for exact amounts of vegetable oil, water and eggs.
Title: Crackerjack Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 brown sugar
- 2 granulated sugar
- 2 eggs
- 2 vanilla
- 2 rolled oats
- 1 1/2 all-purpose flour
- 1 coconut
- 1 baking powder
- 1 baking soda
Instructions:
1. Mix first five ingredients together well.
2. Add remaining ingredients. Mix together. Shape into balls. Do not flatten. Arrange on ungreased baking sheet. Bake in 375 f oven for 8 to 10 minutes. Makes about 6 dozen.
Title: Banana for Dessert
Ingredients:
- 4 bananas
- 1 lemon
- 2 sugar
- 2 water
- 3 orange marmalade
- rum
Instructions:
1. Cut ends off bananas and slit skin from end to end.
2. Bake on cookie sheet@ 400 F for 15 minutes.
3. Put lemon juice, rind, sugar, water and marmalade in small saucepan.
4. Cook over medium heat about 3 minutes.
5. Place skinned bananas on serving plate and divide sauce between them.
6. Sprinkle with rum and orange rind.
Title: Apple Squares
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 1/2 white sugar
- 1 vanilla
- 1 egg
- 1 flour
- 1 baking powder
- 1/2 cinnamon
- 1 salt
- 1 apple
- 1/2 walnuts
- 2 white sugar
- 1 ground cinnamon
Instructions:
1. Preheat oven to 350.
2. Spray 9 x 9 pan with Pam.
3. In large bowl melt butter.
4. Add brown sugar, white sugar, vanilla and egg. Stir until well mixed.
5. Blend in flour, baking soda, cinnamon and salt.
6. Add apples and walnut.
7. Spread mixture evenly in prepared pan.
8. In small bowl, combin 2 tablespoons white sugar and 1 tablespoon ground cinnamon.
9. Sprinkle mixture evenly over bars.
10. Cool in pan.
11. Cut into squares.
Title: Light Easy Crisp
Ingredients:
- 3 cinnamon
- 1/2 fresh blueberries
- 1 frozen blueberries
- 1/2 all-purpose flour
- 3/4 rolled oats
- 1/2 brown sugar
- 1/4 butter
Instructions:
1. Preheat oven to 350F.
2. Peel and core apples, if using.
3. Cut peaches or apples into 1/2-inch wedges and place in a bowl.
4. Sprinkle with cinnamon and toss until evenly coated.
5. If using peaches, mix in berries.
6. (Blueberries will turn the apples gray.) Press down firmly in a 9-inch pie plate. In a medium-sized bowl, stir flour with rolled oats and brown sugar.Slowly add butter, working in with a fork.
7. Carefully mound on top of fruit and gently press into surface. Bake in centre of preheated oven for 60-70 minutes or until fruit is tender when pierced with a skewer.
8. This crisp is wonderful served warm with ice cream or yoghurt cheese
Title: Decadent Chocolate Peanut Butter Filled Cupcakes
Ingredients:
- 1 1/3 whole wheat pastry flour
- 1 baking powder
- 1/4 cocoa powder
- 3/4 salt
- 1 sugar
- 1/2 canola oil
- 3 milk
- 1 vanilla extract
- 1 creamy peanut butter
- 1 1/2 vanilla extract
- 1 confectioners' sugar
- 1 salted butter
- 1/2 confectioners' sugar
- 1 cocoa powder
- 3 vanilla extract
- 1 milk
- 3 -4
Instructions:
1. Firstly, while you're doing all this-- leave that stick of salted butter out to soften. It needs about 20-30 minutes to soften to make really good smooth frosting.
2. In a large bowl, sift the flour, baking powder, cocoa powder, salt, and sugar together until blended.
3. Whip the egg whites until a little frothy then pour them in-- wanna use egg substitute like Egg Beaters or pourable egg whites? Use 1/2 cup like normal eggs.
4. Add the oil and vanilla and beat well.
5. Mix in the milk well, and beat on low speed (or carefully whisk by hand) to make sure there are no lumps in the mixture.
6. Fill 24 muffin papers halfway (you might get up to 30 or so with this recipe though, so fill as needed) with batter, and bake at 350F for 15-20 minutes or until a cake tester comes out clean.
7. While they're cooling off, make the filling by combining the peanut butter, vanilla, and 1 lb of confectioners' sugar (usually a whole little box, or about half of a 2-lb bag) in a bowl and beating on high until fully mixed. Resist the urge to eat all of it out of the bowl!
8. Scoop the filling into a pastry bag (or my ghetto way of using a food storage bag with the corner cut off to clip on a decorator tip) and when the cupcakes have cooled, fill each cupcake with roughly 1 tablespoon worth of filling.
9. Make the frosting by taking a large bowl and putting the butter (which should be good and soft now!) into the bottom, and running the electric mixer through it before putting any other ingredients in the bowl.
10. Add a little bit of confectioners sugar, the cocoa powder, and vanilla and beat again.
11. Alternate adding confectioners' sugar and a little milk at a time until you get a nice, thick frosting-like consistency.
12. Spread the frosting onto each cupcake with a frosting spreader or butter knife, or use a pastry bag and decorator tip for a fancier touch.
13. Enjoy the sweet chocolatey peanut buttery overload!
Title: Gluten Free Chocolate Crinkle Cookies-For Passover!
Ingredients:
- 3/4 sugar
- 3/4 eggs
- 2 vanilla
- 4 potato starch
- 2 baking powder
- 2 powdered sugar
- 2
Instructions:
1. With a hand blender, mix together the cocoa, oil, and sugar. Beat in eggs, one at a time. Add vanilla.
2. Add in potato starch and baking powder, and mix until the batter resembles thick paste.
3. Chill batter several hours or overnight covered in fridge. If very liquidy after it's been chilled, you may need to add a bit more potato starch.
4. Preheat oven to 350F/ 180C .
5. Roll batter into balls, then roll each cookie ball in the powdered sugar until well coated. Space evenly apart on a lined cookie sheet.
6. Bake for 10-15 minutes until just starting to crinkle. Let the cookies cool off on the baking sheets for five minutes. Then remove gently with a spatula. They spread out a lot and are delicate to handle.
7. Freezes well.
Title: Egg Free, No-Bake Cookie Dough (For Eating!)
Ingredients:
- 1 flour
- 2 flour
- 1/2 baking soda
- 1/4 salt
- 1/2 margarine
- 6 granulated sugar
- 6 brown sugar
- 1/2 vanilla extract
- 1 water
Instructions:
1. Combine all ingredients except for the water in a bowl. It helps if you cream the margarine separately and then add it to the bowl to avoid spending a long time trying to smooth out pieces of margarine. The mixture will be very crumbly and dry because the eggs were left out (to avoid salmonella issues when eating raw). Gradually begin adding small amounts of water until dough reaches desired consistency.
2. Store in the fridge or freezer (not at room temperature or it will quickly spoil because it contains uncooked margarine). Eat with a spoon or place on top of pies, ice cream cakes, cheesecake, homemade icecream, or frozen yogurt!
Title: Sweet Peanut Dessert Soup
Ingredients:
- 3/4 chunky peanut butter
- 3 1/2 water
- 1/4 unsalted peanuts
- 1/4 brown sugar
- 1 evaporated milk
- 1 cornstarch
- 2 water
Instructions:
1. Place peanut butter in a medium saucepan.
2. Add water, a portion at a time, stirring until mixture is smooth; stir in peanuts and brown sugar.
3. Bring to a boil over medium-high heat; reduce heat and simmer, stirring once or twice, for 15 minutes.
4. Add evaporated milk and cornstarch solution; cook, stirring, until soup thickens slightly.
5. Serve warm.
Title: Aggression Cookies
Ingredients:
- 2 brown sugar
- 4 oatmeal
- 2 flour
- 1 1/3 butter
- 4 baking soda
Instructions:
1. Preheat oven to 350 degrees.
2. Knead all ingredients (the longer the better!).
3. Form small balls and pat flattish, place on ungreased cookie sheet.
4. Bake 11 minutes.
Title: Boozy Irish Whiskey Cake
Ingredients:
- 2 sultanas
- 1 butter
- 6 sugar
- 6 eggs
- 6 plain flour
- 3 salt
- 8 baking powder
- 1
Instructions:
1. Put the whiskey into a small bowl.
2. Peel the orange and soak the peel in the whiskey for a few (2) hours; then discard the orange peel.
3. Add the sultanas to the whiskey, and let them soak while preparing the cake.
4. In a large bowl, cream the butter and sugar together.
5. Add the eggs, one at a time, with a teaspoon of flour for each egg, beating well between each addition.
6. Sift remaining flour, salt and baking powder together, and fold into the egg mixture.
7. Fold in the whiskey and sultanas.
8. Line a greased 7-inch round cake tin with greased paper.
9. Put in the mixture and bake in a moderate (350°F) oven for about 30-45 minutes or until toothpick inserted in center of cake comes out dry.
10. Cool on wire rack.
11. Serve as soon as its cooled.
Title: Delta Cheesecake
Ingredients:
- 2 cream cheese
- 2 eggs
- 1 sugar
- 4 vanilla
- 9 sour cream
- 2
Instructions:
1. Soften cream cheese.
2. Blend cream cheese, eggs, 1/2 C sugar, and 2 tsp vanilla.
3. Spoon into pie shell.
4. Bake at 350* for 20 minute.
5. Mix sour cream remaing vanilla, and remaining sugar togrther.
6. Spoon over cream cheese mixture.
7. Return to Oven.
8. Bake at 400* for 5 minute.
9. Chill thoroughly.
10. Serve.
Title: Mousse Au Chocolat
Ingredients:
- 4 unsalted butter
- 4 eggs
- 4 cream of tartar
- 1/8 heavy cream
- 1/2
Instructions:
1. Heat chocolate and butter, stirring frequently, in top of double boiler over simmering water until completely melted and smooth. Remove from heat and whisk in egg yolks until blended. Immediately transfer to mixing bowl.
2. Beat egg whites and cream of tartar in second mixing bowl until very stiff. Using wire whisk, fold half the egg whites into chocolate mixture. Beat remaining whites quickly to make sure they are smooth and fold into chocolate mixture with rubber spatula.
3. Transfer mousse to serving bowl or individual stemmed glasses. Refrigerate covered until set, about 3 hours. Serve cold, garnished with whipped cream.
Title: Preserved Cherries in Spiced Port
Ingredients:
- 1 water
- 3/4 caster sugar
- 1 star anise
- 1 vanilla bean
- 700 fresh cherries
- 1 port wine
Instructions:
1. Wash a 4 cup capacity glass preserving jar with a plastic lid in hot, soapy water, rinse well, and drain throughly.
2. Place the water, sugar, star anise, vanilla bean and orange rind in a saucepan over a low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Increase the heat to high and bring to the boil. Add the cherries. Reduce the heat to medium and simmer for 3-4 minutes or until the cherries soften slightly.
3. Using a slotted spoon, transfer the cherries, star anise, vanilla bean and orange rind to the glass preserving jar.
4. Bring the syrup to the boil over a high heat and boil for 5 minutes or until the syrup thickens. Add the port, and again bring to the boil. Use a thermometer to ensure the syrup reaches 80°C, then pour the syrup over the cherries in the preserving jar and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside until cool. Label, date and store in the fridge for up to a month.
Title: White Chocolate Chip Cranberry Oatmeal Cookies
Ingredients:
- 3/4 sugar
- 1/4 brown sugar
- 1/2 butter
- 1 egg
- 1/2 vanilla extract
- 1/2 cinnamon
- 1/2 baking soda
- 1/4 salt
- 1 all-purpose flour
- 1 1/2 quick-cooking oats
- 3/4 dried cranberries
- 6 white chocolate chips
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
3. Add in egg and vanilla extract and mix until combined.
4. Add the cinnamon, baking soda, salt and flour and mix well.
5. Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
6. Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
7. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
Title: The Realtor's Chocolate Surprise
Ingredients:
- 1/2 butter
- 1 flour
- 1/2 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 1 chocolate instant pudding
- 2 milk
- 3
Instructions:
1. Preheat oven to 375.
2. Melt butter, add flour and 1/2 cup nuts. Mix and press into bottom of 13x9 pan. Bake for 15 minutes.
3. Cream powdered sugar, cream cheese and 1 cup Cool Whip. Spread over cooled crust.
4. Mix instant pudding with milk. Spread over cream cheese layer.
5. Spread remainder of whipped cream over chocolate pudding layer. Sprinkle with chopped nuts if desired.
6. Chill overnight.