lumicero/recipes-ing2inst huggingface dataset:
Title: Soft Ginger Cookies
Ingredients:
- 2 1/2 brown sugar
- 1 applesauce
- 1/2 eggs
- 2 flour
- 4 1/2 baking soda
- 1 ground ginger
- 2 1/2 ground cinnamon
- 1 1/2 nutmeg
- 1 1/2 salt
- 1/2
Instructions:
1. In large bowl, stir together brown sugar, oil, applesauce and eggs until blended.
2. In another bowl, combine dry ingredients.
3. Add flour mixture to sugar mixture and blend well.
4. Roll dough ino 1-inch balls and place on ungreased cookie sheets.
5. Bake at 350 degrees until tops crack and cookies just begin to brown, 10-14 minutes.
6. Remove from cookie sheets and cool on wire rack.
7. Makes 30 large cookies.
Title: Triple Chocolate "bread" Pudding
Ingredients:
- 3 eggs
- 1 3/4
- 1 1/2
- 7
- 1/2
Instructions:
1. Preheat over to 325 degrees F., and grease a 9 inch square pan.
2. Beat eggs together in medium size bowl and stir the chocolate milk and almond flavoring.
3. Fold in doughnut pieces gently.
4. Add chocolate chips and stir gently to combine.
5. Allow to sit and soak up the milk mixture 10 minutes.
6. Bake at 325F for 45-50 minutes, or until set.
7. Serve warm alone or with vanilla sauce.
Title: Chocolate-Mint Thumbprint Cookies
Ingredients:
- 2 bittersweet chocolate
- 2 all-purpose flour
- 1 1/2 salt
- 1/2 unsalted butter
- 3/4 granulated sugar
- 1 dark brown sugar
- 1/3 vanilla
- 2 turbinado sugar
- 2 white chocolate
- 1 heavy cream
- 1
- 3
- 1/2
Instructions:
1. In a microwave-safe bowl, melt the bittersweet and mint chocolates at 30 second intervals until nearly melted. Whisk until smooth, then let cool.
2. In a medium bowl, whisk the flour with with the cocoa and salt.
3. In the bowl of a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the granulated sugar and brown sugar and beat at medium-high speed unti light and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Scrape the chocolate into the mixer and beat just until incorporated. Add the dry ingredients and beat on low speed, scraping down the sides of the bowl occasionally, until smooth. Transfer the dough to a sheet of plastic wrap and pat it into a 7" disc. Wrap and refrigerate until well-chilled, at least one hour.
4. Preheat oven to 350 and position racks on upper and lower thirds of oven.
5. Line 2 cookie sheets with parchment paper. Spread the Turbinado sugar in a shallow dish. Scoop up tbsps. of dough and roll into balls, then roll in the sugar and place on cookie sheets.
6. Use your thumb to make an indentation in the middle of each cookie.
7. Bake for 10 minutes, until slightly firm. Remove from oven. Using a melon-baller, press center of cookies again. Return to oven, shifting the cookie sheets and bake for 5 more minutes, just until dry but not hard. Transfer cookie sheets to racks to cool completely.
8. Put the white chocolate in a heatproof cup. Put the cream into a microwave-safe bowl and microwave on high power until boiling, about 30 seconds. Pour the hot cream over the white chocolate and let stand until melted, then whisk until smooth. Stir in peppermint extract. Fill center of cooled cookies with white chocolate mmixture and refrigerate until set, about 30 minutes. Store in airtight container for up to 1 week.
Title: Twinkie Cake
Ingredients:
- 1 egg
- 5 flour
- 1 milk
- 1/2 vegetable shortening
- 1/2 margarine
- 1 vanilla extract
- 1 sugar
Instructions:
1. Bake the cake according to package directions in a greased and floured 9x13 pan. Cool completely. Cut in half lengthwise.
2. Cook flour and milk, bringing to a boil until thick. Cool completely!
3. In a bowl, add the rest of the ingredients to the milk. MIx on high for 8 minutes. Put bottom half of cake back in the pan and spread filling over it. Top with the other half of the cake. Keep refrigerated.
Title: Star-Spangled Fruit Tart
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/4 fresh blueberries
- 1/2 fresh raspberry
- 1 fresh strawberries
- 1
Instructions:
1. Preheat oven to 350°F.
2. Press cookie dough onto an ungreased 12 inch pizza pan (for round design) or onto a cookie sheet (for square/rectangle design).
3. Bake for 10-15 minutes or until golden brown. Cool on wire rack.
4. In a small bowl, beat cream cheese, sugar and almond extract until smooth. Spread over crust.
5. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until ready to serve.
Title: Peaches in Red Wine, Bordeaux Style
Ingredients:
- 4 red wine
- 1 sugar
- 1/2 cinnamon stick
- 1/2
Instructions:
1. Sprinkle the peaches with half the sugar and leave them for one hour.
2. Boil the wine, sugar and cinnamon stick.
3. Reduce the heat and place peaches and their juices into the pan. Cover and poach until tender (7-10 minutes).
4. Remove the peaches, drain and arrange in a glass dish, reserving the cooking fluid, but discarding the cinnamon stick.
5. Over high heat, reduce the liquid to a syrupy consistency. Pur over peaches, and allow to cool before serving.
Title: Sesame Seed Snack Cookies
Ingredients:
- 1 1/4 whole wheat flour
- 3/4 baking powder
- 1/2 Chinese five spice powder
- 1/2 salt
- 1/2 brown sugar
- 1/2 egg
- 1 vanilla
- 1 sesame seeds
- 1/4
Instructions:
1. Preheat oven to 350.
2. Toast sesame seeds in a frying pan at medium heat. Stir them occasionally and watch them like a hawk! They will stay light and then suddenly brown in a few seconds - remove them from heat to a small bowl once they are golden brown.
3. Combine flour, baking powder, spice powder, salt, brown sugar, corn oil, egg, vanilla in a mixing bowl. Mix well.
4. Knead dough with hands until slightly rubbery.
5. Roll into balls about one inch in diameter.
6. Dip each ball into toasted sesame seeds to cover with seeds.
7. Place on a cookie sheet. Flatten with a fork.
8. Bake at 350 for 8-10 minutes.
Title: Fondant Chocolate Lava Cakelets
Ingredients:
- 3 eggs
- 4 sugar
- 1/3 vanilla essence
- 1 butter
- 180 dark chocolate
- 180 flour
- 1/3
- 12
Instructions:
1. Grease individual muffin tins. We used brown paper casings specially made for this dessert. I'm sure you can get them at baking supplies stores.
2. Melt the chocolate and the butter together either in the microwave or on top of a double boiler.
3. In a mixer bowl place the eggs, egg yolks the sugar and the vanilla essence.
4. Beat for 7 minutes on high speed until very light, very creamy and probably doubled in volume.
5. Lower the speed of the mixer and slwly add the chocolate/butter melty mixture. Mix until the two heady masses have been combined.
6. Turn off the mixer.
7. Add the flour and mix in slowly with a spatula. Try mixing in a Figure 8 pattern, that worked wonderfully in the course.
8. Fill the casings until 3/4 full.
9. Put two chocolate buttons deep into the middle of the batter.
10. Place in the fridge for at least two hours, even longer is better.
11. Preheat the oven to 190 degrees centigrade.
12. Bake the cakelets for 9 minutes or until a crust has formed on the top, but the center is still fondanty and gooey and chocolately.
13. Serve warm with Quick Pear Marmalade (Recipe #340741) either drizzled on top or on the side.
Title: Root Beer Float Cake
Ingredients:
- 1 eggs
- 1 confectioners' sugar
- 1/4
- 3
- 1/2
- 3
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 10-inch Bundt pan.
3. In a medium bowl, combine cake mix, can of root beer, oil and eggs until smooth.
4. Pour into prepared pan.
5. Bake for 35-40 minutes.
6. Test for doneness.
7. Cool for 15 minutes; then turn out onto rack to cool completely.
8. To prepare the glaze: Mix the confectioners' sugar with the 3 tablespoons of root beer until smooth.
9. Poke holes with a skewer or wooden pick at 2 inch intervals and pour glaze over cake.
10. Perfection when served with vanilla ice cream.
Title: Devil's Food Cake With Whipped Cream Icing
Ingredients:
- 1 eggs
- 3 water
- 1/3 milk
- 1 1/3 flour
- 1/2 butter
- 4 sugar
- 1/2 vanilla extract
- 1/2
- 1
Instructions:
1. Bake Duncan Hines Devil's Food Cake per package directions.
2. While Cake is baking, mix milk and flour in sauce pan with wire whisk. Cook over medium high heat stirring with whisk constantly until it forms a thick paste. While this cools whip again to avoid lumps in about 5 minutes.
3. Mix together softened butter & Crisco and beat with electric mixer for 4 minutes.
4. Add sugar gradually and beat for another 4 minutes.
5. Add cool milk and flour mixture gradually and beat for another 4 minutes. Add vanilla and almond extract at the end. This can be done to taste.
Title: Crisp Sugar Cookies
Ingredients:
- 1 1/2 sugar
- 1 shortening
- 2 eggs
- 3 sour cream
- 1 vanilla
- 1/2 all-purpose flour
- 3 baking soda
- 1/2 salt
- 1/2
Instructions:
1. Gradually add sugar to shortening, creaming until fluffy.
2. Beat in eggs, one at a time.
3. Add cream and flavorings.
4. Combine flour, soda, and salt.
5. Add to creamed mixture, mix well.
6. Chill.
7. Roll out small amounts at a time, very thin, on lightly floured board.
8. Cut with various shaped cookie cutters.
9. Place on ungreased cookie sheet.
10. Sprinkle with additional granulated or colored sugar.
11. Bake in 400 degree oven 6 to 9 minutes, until golden.
12. Makes 6 dozen medium-sized cookies.
Title: Easy Cake Mix Cobbler
Ingredients:
- 1 butter
- 1
- 2
Instructions:
1. Melt the 2 sticks of butter.
2. Pour over the cake mix.
3. Mix until you have a thick batter.
4. Spread pie filling into a square baking dish.
5. Pour batter on top.
6. Bake at 425 degrees Fahrenheit for about 25 minutes.
Title: $300 Icing
Ingredients:
- 1 milk
- 5 flour
- 1 margarine
- 1 cream cheese
- 1 granulated sugar
- vanilla
Instructions:
1. This first part is best made ahead to allow for cooling. In a small sauce pan, mix flour into milk, then heat on low heat, stirring constantly until mixture resembles a thick pudding. Cover and let cool.
2. In a separate bowl, cream butter with sugar.
3. Add vanilla and blend until smooth.
4. Add first mixture after fully cooled.
5. Decorate as usual. Should be able to ice one 8x8 cake. Excellent for Carrot Cake when using Cream Cheese.
6. Note - this is not a good recipe to sit out of refrigerator for too long, unlike the powdered sugar icings.
Title: Chocolate Cuppies
Ingredients:
- 1/3 all-purpose flour
- 1/8 baking soda
- 1/2 baking powder
- 1/8 white sugar
- 1 unsweetened applesauce
- 1 vanilla extract
- 3/8 soymilk
- 1/2
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees F. Spray 4 muffin cups with non-stick cooking spray.
2. In a small bowl, mix together all ingredients until well combined. Fill muffin cups 3/4 full.
3. Bake for 15 minutes, or until set.
Title: Squash Dessert Ravioli With Cinnamon Vanilla Sauce
Ingredients:
- 3/4 squash
- 1 3/4 flour
- 2 butter
- 1 cinnamon
- 1 nutmeg
- 1 sugar
- 8 cream cheese
- 1 powdered sugar
- 1 cinnamon
- 1/2 sugar
- 2 cornstarch
- 2 cinnamon sticks
- 12 evaporated milk
- 1 1/2 vanilla
Instructions:
1. Mix first six ingredients together to form a soft dough.
2. Turn out to floured surface, and knead until smooth and pliable.
3. Place in bowl, cover with plastic and let rest in fridge for 30 minutes.
4. Roll out to desired thickness, cut into ravioli shapes.
5. Mix next three ingredients together.
6. Place a small amount of filling in center of half the cut out raviolis.
7. With the second half, moisten edges, lay over the top of the filling, and crimp the edges of the raviolis together.
8. Let dry for at least 10 minutes.
9. Deep fry at 360º, until golden brown, drain on paper towels and sprinkle with sugar while hot.
10. Combine sugar, cornstarch and cinnamon sticks in medium sauce pan.
11. Gradually stir in evaporated milk.
12. Cook over medium heat, stirring constantly until mixture just comes to a boil and slightly thickens.
13. Remove from heat, and remove cinnamon sticks (can leave sticks in for a few moments longer if the sauce doesn't have desired flavor).
14. Stir in vanilla.
15. Refrigerate two hours or until well chilled.
16. Serve over dessert raviolis.
Title: Blueberry Streusel Cake
Ingredients:
- 3/4 sugar
- 1/4 margarine
- 1 egg
- 1 fresh lemon rind
- 1 1/2 flour
- 1/2 baking soda
- 1/2 - 3/4 plain nonfat yogurt
- 1 flour
- 2 fresh blueberries
- 1 ground cinnamon
- 1/8 ground allspice
- 1 powdered sugar
Instructions:
1. Combine 1/2 cup sugar and next 3 ingredients; beat at medium speed with an electric mixer 5 minutes.
2. Combine 1 1/2 cups flour and baking soda; add to egg mixture alternately with yogurt, beginning and ending with flour mixture.
3. Pour batter into a 9 1/2-inch round tart pan coated with cooking spray, spreading evenly over bottom and up sides of pan.
4. Combine remaining 1/4 cup sugar, 1 tbls.
5. flour, and next 3 ingredients, tossing gently.
6. Spoon over batter, leaving a 1/2-inch border.
7. Bake at 350* for 45 minutes or until lightly browned; cool 20 minutes on a wire rack.
8. Sprinkle with powdered sugar.
9. Yield: 10 servings Enjoy!
Title: White Chocolate and Lemon Truffles
Ingredients:
- 3 white chocolate
- 3 heavy cream
- 1 powdered sugar
- 6 white chocolate chips
Instructions:
1. In a double boiler, melt the white chocolate (not the chips). You can use a microwave instead of a double boiler, but be very careful not to melt the chocolate too quickly and caramelise it.
2. Add the lemon curd and mix.
3. Add the cream and mix.
4. Put in the freezer to chill for 2-3 hours.
5. Take the mixture out of the freezer and shape into truffle-sized balls. Dust powdered sugar over your hands to stop the truffles melting around the edges. Put the balls on a baking tray covered with baking paper.
6. Put back in the freezer for 1 hour.
7. After about 30 mins, melt the white chocolate chips in a double boiler or microwave.
8. Let the melted chips sit for 20-30 mins to reach room temperature (this will give the truffles a thicker coating of chocolate). If you wait much longer, the chocolate will resolidify and need warming again- this is not a problem as the truffles can stay in the freezer for longer. If the chocolate has cooled too far, it will not coat the truffles evenly.
9. Put the melted chocolate in a small bowl or shotglass and coat each truffle with a layer of white chocolate. Put back on the baking paper and put in the fridge for a few minutes to set.
10. Serve slightly chilled.
Title: Pasta for Dessert! You're Kidding? Nope!
Ingredients:
- 2 nonfat sour cream
- 1 2% fat cottage cheese
- 1 eggs
- 2 dark raisin
- 1 granulated sugar
- 1/2 pistachios
- 1/3 vanilla
- 1 cinnamon
- 1 ground nutmeg
- 1/4
Instructions:
1. Cook the pasta according to instructions in unsalted water until tender and then drain and dash in cold water, drain In a large bowl combine sour cream, cottage cheese& eggs, mix well.
2. Add pasta, raisins, sugar, nuts, vanilla nutmeg& cinnamon.
3. Put the mixture in a 1 1/2 quart casserole dish, even out the top.
4. Bake in 350f oven until golden brown (about 1 hour), cool for 10 minutes, Serve warm.
Title: Soft 'N Chewy CHOCOLATE SANDWICH COOKIES
Ingredients:
- 2 eggs
- 4 cream cheese
- 2/3 butter
- 1 vanilla
- 1/2 confectioners' sugar
- 1
- 3 1/2 - 4
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, beat cakes mixes, eggs and oil.
3. Roll into 1 inch balls and place on ungreased baking sheets, flatten slightly with back of spoon or fork.
4. Bake for about 10 minutes or until almost set.
5. Cool on wire racks.
6. Filling: In a large mixing bowl, beat together cream cheese, butter and vanilla until fluffy.
7. Add sugar gradually, until smooth and spreadable.
8. Color with a few drops of food coloring, if desired, for any occasion.
9. Spread half of the cookies with filling and top with remaining cookies.
10. Store in airtight container in the refrigerator.
Title: Peanut Butter-Chocolate Chip Pound Cake
Ingredients:
- 1 milk
- 1 creamy peanut butter
- 1/2 vanilla
- 1 eggs
- 3 creamy peanut butter
- 1 peanuts
- 1/4
- 1
- 2
Instructions:
1. In a mixing bowl, add the cake mix, milk, peanut butter, vanilla, and eggs.
2. Using an electric mixer; beat on low speed for 1 minute.
3. Beat 2 minutes at medium speed.
4. Add in miniature chocolate chips; stir gently to combine.
5. Pour batter into a greased and floured bundt pan.
6. Bake at 350°F for 45-55 minutes or until wooden pick comes out clean.
7. Cool in pan for 10 minutes.
8. Turn cake out onto a wire rack; let completely cool.
9. In a saucepan, add icing ingredients.
10. Over low heat, stir constantly, until melted and smooth.
11. Drizzle warm icing over the top of the cooled cake.
12. Sprinkle peanuts over icing.
Title: Ladybug Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 sugar
- 3
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Generously grease bottom only of 1-1/2 round casserole or heatproof bowl and bottom of loaf pan, 8-1/2" x 4-1/2" x 2-1/2".
3. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl constantly.
4. Pour half the batter into casserole; pour remaining batter into loaf pan.
5. Bake about 40 minutes or until toothpick inserted in center comes out clean.
6. Cool 10 minutes.
7. Run knife around side of casserole and loaf pan to loosen cakes; remove from casserole and pan to wire rack.
8. Cool completely, about 1 hour.
9. Wrap and freeze loaf cake for another use.
10. Place cake, rounded side up, on serving plate.
11. Frost cake with frosting.
12. Make face on side of cake, ussing cookies for eyes, red gumdrop slice for nose, red shoestring licorice for mouth and black shoestring licorice for eyebrows and antennae.
13. Sprinkle red sugar over cake to within 2 inches from curved side of face.
14. Place black gumdrop slices on cake for spots.
15. Serve when ready.
Title: Tiramisu
Ingredients:
- 3 mascarpone cheese
- 17 1/2 eggs
- 6 vanilla
Instructions:
1. Separate eggs.
2. Add 11 tablespoons of sugar and 1 teaspoon of vanilla to egg yolks and mix with hand mixer until smooth and no longer grainy.
3. Add 1 tbl. of sugar to egg whites and mix with electric mixer until stiff.
4. Add mascarpone to yolk mixture and stir out all of the lumps.
5. Add egg whites to yolk mixture and fold together.
6. Dip both sides of Savoiardi in coffee for just one quick turn and line bottom of pan with cookies.
7. Once first layer is complete, pour cheese mixture on top of 1st layer.
8. Continue to layer and add cheese mixture until your pan is full. Your last layer should be the cheese mixture.
9. Dust the top with cocoa powder and chill. There is no baking.
Title: Pineapple Maple Crisp
Ingredients:
- 2 pineapple
- 1/2 maple syrup
- 1/2 margarine
- 1 butter
- 1/2 oats
- brown sugar
Instructions:
1. in a 9 by 9 baking dish, layer the sliced pinepple untill all gone. then drizzle the syrup over the pineapple, and let it soak while you prepare the "crisp".
2. in a bowl, cream the butter and brown sugar together, then add the oats. take that crumble mixture and crumble it over to make one even layer over the pineapple.
3. preheat the oven to 375 and bake for about 25-30 minutes.
Title: Brood Pudding - Bread Pudding
Ingredients:
- 2 butter
- 1 milk
- 1/8 salt
- 2 eggs
- 1 nutmeg
- 1 sugar
- 4
Instructions:
1. Spread bread with butter.
2. Cut into small squares, discarding crusts.
3. Add remaining ingredients and mix well.
4. Pour into a buttered baking dish, set that dish into a pan of water and bake at 350F for 40 to 45 minutes.
Title: Ginger Cookies
Ingredients:
- 3 flour
- 2 baking soda
- 1 salt
- 2 ground ginger
- 1 cinnamon
- 1 1/2 butter
- 1 1/2 brown sugar
- 1/2 molasses
- 4 milk
- 2 eggs
- 1/4 powdered sugar
Instructions:
1. Preheat oven for 375 deg.
2. In a large bowl, mix the flour, baking soda, salt, ginger, and cinnamon together.
3. In a medium bowl, blend the butter and the brown sugar.
4. Add the molasses, milk, and eggs.
5. Mix that mixture into the large bowl mixture.
6. Put in the freezer until firm. (about 15 min.).
7. Roll into balls and roll in powdered sugar.
8. Put in oven and bake for 7-10 minutes.
9. Cool on paper towels.
Title: Neiman Marcus Cake
Ingredients:
- 1 eggs
- 2 butter
- 1/2 cream cheese
- 1 eggs
- 2 powdered sugar
- 1 vanilla
- 2 pecans
- 1
Instructions:
1. Mix first 3 ingredients and pat into a 9x13 pan. The first ingredients make up the bottom layer of your cake.
2. Then mix the next 4 ingredients together. The next 4 ingredients make up the top layer of your cake. Spread the top layer mixture over the bottom layer mixture.
3. Bake in oven at 350F for 30-40 minutes.
4. If desired you may add 1 cup pecans to the top layer mixture before spreading atop. Enjoy!
Title: Deep Dark Chocolate Fudge Cookies
Ingredients:
- 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1 light brown sugar
- 8 unsalted butter
- 4 eggs
- 1 1/2 vanilla
- 3/4 unsalted butter
- 3 granulated sugar
- 1
- 18
- 1
- 2
- 12
Instructions:
1. To prepare Cookies: Preheat oven to 325 degrees.
2. Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper.
3. Set aside.
4. Heat 1 inch of water in the bottom of a double boiler over medium heat.
5. Place semisweet and unsweetened baking chocolate in top half of the double boiler. Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at room temperature.
6. Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. Scrape down bowl and beat on high speed additional 30 seconds. Scrape down bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition.
7. Add vanilla and beat on medium 30 seconds. Add melted baking chocolate and beat on low 10 seconds more. Scrape down bowl and beat additional 30 seconds. Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add chocolate chips and mix thoroughly with rubber spatula.
8. Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by dropping 2 level tablespoons batter per cookie onto each sheet. Place pans on top and middle shelves of oven. Bake 18 to 22 minutes, rotating sheets from top to bottom about halfway through baking time. Cool cookies on pans 5 to 6 minutes.
9. Transfer cookies to wire rack. Repeat procedure until all cookies have been baked. Cool cookies thoroughly before storing in sealed plastic container.
10. To prepare Chocolate Ganache: Heat cream, butter and sugar in medium.
11. saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring mixture to boil.
12. Place chocolate in stainless steel bowl and pour boiling cream over.
13. chocolate. Let stand 5 minutes. Stir until smooth. Cool to room temperature.
14. (Ganache can be made 3 to 4 days ahead and refrigerated. Reheat, stirring. Bring to room temperature before using.).
15. Put ganache in a serving bowl, so guests can dip their cookies in before eating. Makes about 2 1/2 cups.
16. Makes 3 to 3 1/2 dozen cookies.