lumicero/recipes-ing2inst huggingface dataset:
Title: Mrs J's Chocolate Sheet Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 salt
- 1 margarine
- 3 butter
- 2 eggs
- 1/2 buttermilk
- 1 vanilla
- 1/2 margarine
- 3 milk
- 6 vanilla
- 1 powdered sugar
- 3 3/4
Instructions:
1. Cake.
2. tIn a bowl, sift then measure flour. Add sugar and salt. Put aside.
3. tIn a saucepan melt: margarine or butter and cocoa. Bring to a low boil.
4. tPour chocolate over flour mixture and mix with a spoon.
5. tBeat eggs and add to mixture.
6. tAdd buttermilk and vanilla.
7. Pour mixture into a greased & floured cookie sheet. About an inch thick maybe a little more Bake at 350° for 20 minutes.
8. Frosting.
9. tIn a saucepan melt: margarine or butter, cocoa, milk and vanilla.
10. tAdd powdered sugar.
11. tPour over cooled cake.
Title: Easy Cakemix Lemon Cookies
Ingredients:
- 18 1/4 Cool Whip
- 2 1/4 egg
- 1 lemon zest
- 1 1/2 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine cake mix, egg, cool whip & lemon zest in a mixer at medium blend. Drop by teaspoon fulls (mixture will be very sticky) into confection sugar, roll lightly in sugar to coat., Bake 10-12 min on ungreased cookie sheet until lightly brown.
Title: Fresh Peach Crumble
Ingredients:
- 6 almond flavored liqueur
- 2 ground cinnamon
- 1/2 nutmeg
- 1 quick-cooking oats
- 3/4 all-purpose flour
- 1/4 light brown sugar
- 1/3 margarine
- 3
Instructions:
1. preheat the oven to 375 degrees.
2. Prepare an 8-inch square baking dish or deep glass pie pan with butter-flavored non-stick spray.
3. Peel, pit and slice the peaches and put them in a large bowl.
4. There should be about 6 cups.
5. Add the liqueur, cinnamon, and nutmeg.
6. Spoon the mixture into the prepared dish.
7. In a small bowl, combine the oats, flour and brown sugar.
8. Cut in the margarine until crumbly; sprinkle over the peaches.
9. Bake 30 minutes, or until the peaches are tender and the topping is golden brown.
Title: Walnut Dreams - Biscuits
Ingredients:
- 125 butter
- 1/4 icing sugar
- 1 vanilla essence
- 1 flour
- 1 ground nutmeg
- 1 salt
- 3/4 walnuts
Instructions:
1. Preheat oven to 150°C / 300°F.
2. Cream butter and icing sugar until light and fluffy.
3. Stir in vanilla essence, flour, nutmeg, salt and walnuts, to create a soft dough.
4. Roll the dough into 2 cm balls.
5. Place them about 3cm apart on a lightly greased baking tray, pressing each ball with the heel of your hand, to a thickness of about 1 cm.
6. Bake, uncovered, for 20 minutes, or until the bottoms are golden brown.
7. Cool on a wire rack.
Title: Georgia Peach Cake
Ingredients:
- 1/2 unbleached flour
- 1/4 light brown sugar
- 1/4 ground cinnamon
- 1/4 unsalted butter
- 1/3 sugar
- 1 quick-cooking tapioca
- 1/4 ground nutmeg
- 6 fresh lemon juice
- 2 sour cream
- 1/4 baking soda
- 1/4 unsalted butter
- 1/4 sugar
- 1/3 egg
- 1 vanilla extract
- 1 1/2 unbleached flour
- 3/4 baking powder
- 1/2 salt
- 1/4 ice cream
Instructions:
1. Combine 1/2 cup flour, brown sugar, and cinnamon in a medium bowl; stir well. Cut in 1/4 cup butter with a pastry blender until topping mixture is crumbly. Cover and chill. This will be your topping.
2. Combine 1/3 cup sugar, tapioca, and nutmeg in a large heavy saucepan; stir well. Stir in peaches and lemon juice. Cook, uncovered, over medium-high heat, stirring frequently, 6 to 8 minutes or until the mixture is slightly thickened and bubbly. Spoon into a greased 8-inch square baking dish. Set aside and keep warm.
3. Combine sour cream and soda in a small bowl; stir well. Let stand at room temperature for 10 minutes. Beat 1/4 cup butter at medium speed of an electric mixer until fluffy; gradually add 1/3 cup sugar, beating well. Add egg, beating well. Add the sour cream mixture and vanilla, stirring until blended.
4. Combine 3/4 cup flour, baking powder, and salt; add to the creamed mixture. Mix at low speed just until blended. Spoon the batter over the warm peach mixture. Sprinkle the chilled topping mixture over the batter.
5. Bake at 375° for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Let stand 10 minutes. Serve warm with ice cream.
Title: Dark & Creamy Chocolate Cake
Ingredients:
- 14 unsalted butter
- 7 dark chocolate
- 2/3 brown sugar
- 5 eggs
- 3 flour
- 1 salt
Instructions:
1. Preheat the oven to 400 degrees F. Grease and flour a 9 inch cake pan with 2 inch sides.
2. Melt the butter and chocolate in a heavy saucepan over very low heat. Remove from heat and whisk in the sugar and the eggs, one at a time. Stir vigorously 2 or 3 times, then gently whisk in the flour and salt. Pour the batter into the pan and tap the pan against the counter to break any bubbles.
3. Bake about 20 minutes or until a knife inserted into the cake comes out clean. Run the knife around the edge of the pan, cool 10 minutes, then unmold and cool right side up on a rack.
Title: Walnut and Raisin Semolina Halava
Ingredients:
- 2 1/2 water
- 1 1/4 raw sugar
- 1/2 raisins
- 140 unsalted butter
- 1 1/4 semolina
- 1/3 walnut pieces
Instructions:
1. Combine the water, sugar, and raisins in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar. Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
2. Place the butter in a 2- or 3-litre/quart non-stick saucepan and over fairly low heat, stirring occasionally, melt the butter without scorching. Add the semolina. Slowly and rhythmically stir-fry the grains until they darken to a tan colour and become aromatic (about 20 minutes). Add the walnut pieces about half-way through the roasting. Stirring more carefully, raise the heat under the grains.
3. Raise the heat under the sugar water and bring the syrup to a rolling boil. Remove the saucepan of semolina and butter from the heat, slowly pouring the hot syrup into the semolina, stirring steadily. The grains may at first splutter, but will quickly cease as the liquid is absorbed.
4. Return the pan to the stove and stir steadily over low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan. Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes. Turn off the heat, allow the halava to steam, covered, for an additional 5 minutes. Serve hot in dessert bowls as it is, or with cream or hot custard.
Title: Foil Baked Bananas
Ingredients:
- 5 bananas
- 1 honey
- 1/2 maple syrup
- mixed spice
Instructions:
1. Cut bananas in half lengthwise and place each on sheet of tinfoil large enough to cover it.
2. Put your filling in each banana and wrap tightly in the tinfoil.
3. Bake in hot oven, about 230 Celsius (450 Fahrenheit) for approximately 20 minutes, or (on inspection) skins have gone completely black.
Title: Classic Rice Pudding
Ingredients:
- 10 milk
- 1 white sugar
- 8 eggs
- 1 vanilla extract
- 1 rice
- 1 raisins
Instructions:
1. Seperate the egg whites from yolks.
2. Pour all rice and sugar into 9 cups of milk in a large pot. Cook until well done.
3. Add egg yolks and vanilla to 1 cup of milk. Mix well, then add to mixture.
4. Cook for 2 minutes. (It will thicken a little bit.) Then take off of heat.
5. Beat egg whites until stiff then fold into mixture.
6. Let cool or cool in the fridge.
7. Watch the kids wolf it down. =)
8. .
Title: Danish Fruit Pudding
Ingredients:
- 2 strawberries
- 3 sugar
- 1 cornstarch
- 1/2 water
- 1 -2 fresh lime juice
- heavy cream
- sour cream
Instructions:
1. Place the strawberries and sugar in a medium saucepan. Mash with a potato masher. Let stand for 10 minutes.
2. Meanwhile, stir together the water and cornstarch in a small bowl. Stir until cornstarch is dissolved and there are no lumps. Add to the berries.
3. Cook over medium heat for about 3 minutes, stirring continuously, until the mixture begins to boil and becomes transparent.
4. Remove from heat and add the lime juice.
5. Spoon the pudding into serving dishes. Refrigerate about 1 hour, until chilled.
6. To serve: top with heavy cream, yogurt, or sour cream. Sprinkle with sugar.
Title: Matt's cinnama cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1/2 salt
- 2 baking powder
- 2 flour
- 1/2 vanilla
- 2 cinnamon
- 1 butter
- 4 margarine
- sugar
Instructions:
1. mix together butter and sugar.
2. mix in egg.
3. sift salt, flour, and baking powder.
4. add to mixture.
5. add vanilla.
6. chill.
7. mix filling ingredients together in seperate bowl.
8. form dough into 6-inch strips about 1/2 inch wide.
9. cover one side of strips with thin layer of filling.
10. roll up into a cinnamon roll shape.
11. bake at 400 degrees for 8-10 minutes or until soft yet golden brown.
12. top with homemade icing.
Title: Lemon Cream Puffs
Ingredients:
- 1 unsalted butter
- 2 all-purpose flour
- 1/4 salt
- 1/2 sour cream
- 1 confectioners' sugar
- 16 cream cheese
- 2 eggs
- 1 granulated sugar
- 2 vanilla extract
- 1 lemon, zest of
- 1
Instructions:
1. In a large bowl, whisk together the flour and salt until crumbly.
2. Add your butter chunks and mix until you get a crumbly mixture.
3. Add the sour cream and egg yolk and mix until the dough becomes smooth and pulls away from the bowl.
4. Remove from the bowl and form into a disk.
5. Wrap in saran wrap and chill for 2 hours (or overnight).
6. Preheat oven to 375°.
7. Remove from refrigerator and roll-out the dough (using the confectioner<U+0092>s sugar on your counter and your rolling pin).
8. Roll the dough into a large rectangle about 1/8th of an inch thick.
9. Cut the dough into squares (about 3 inches wide).
10. Place the dough into the holes of a muffin tin.
11. It<U+0092>s okay if the dough overruns the hole a little.
12. Place in the refrigerator until ready to fill.
13. To make the filling, mix the cream cheese, eggs, sugar, vanilla extract, lemon extract, and lemon zet until creamy and smooth.
14. Put about a teaspoon of filling in each pastry.
15. Bake until golden brown (about 30 minutes).
16. Let cool before serving.
Title: Pineapple Cream Cheese Icing
Ingredients:
- 1 butter
- 1 cream cheese
- 1/4 confectioners' sugar
- 1
Instructions:
1. In a large bowl, beat butter and cream cheese with an electric mixer until creamy.
2. Beat in preserves.
3. Gradually beat in confectioner's sugar, until desired consistency is reached.
Title: Pumpkin Bars With Cream Cheese Frosting
Ingredients:
- 4 eggs
- 1 2/3 granulated sugar
- 1 pumpkin puree
- 15 all-purpose flour
- 2 baking powder
- 2 ground cinnamon
- 2 salt
- 1 baking soda
- 1 cream cheese
- 8 butter
- 1/2 margarine
- 2 confectioners' sugar
- 1 vanilla extract
Instructions:
1. Preheat the oven to 350 degrees F.
2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
3. Stir together the flour, baking powder, cinnamon, salt and baking soda.
4. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
5. Spread the batter into a greased 13 by 10-inch baking pan.
6. Bake for 30 minutes.
7. Let cool completely before frosting. Cut into bars.
8. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Title: Havana Bananas(Cuba)
Ingredients:
- 4 bananas
- 2 1/2 butter
- 2 Meyer's dark rum
- 3 vanilla ice cream
- 4 ancho chilies
- 2 chilies
- 2 red currant jelly
- 6 honey
- 6 sherry wine vinegar
- 2
Instructions:
1. Peel the bananas and cut them into 1/4-inch thick slices. Heat a skillet to moderately hot. Place the bananas in the skillet with the butter and brown sugar. When the butter is melted add the chile jelly. Toss the bananas around to coat them. Now add the rum to pan and carefully deglaze.
2. Place a scoop of ice cream onto the center of 4 bowls. Arrange the bananas around the ice cream. Drizzle with the chocolate sauce. Serve.
3. Chile Jelly:
4. Toast the chilies in a dry skillet until they are very warm and fragrant.
5. Put them in a saucepan with 1 quart of water and simmer on medium heat until the water is almost completely evaporated. Add the currant jelly, honey and vinegar. Bring to a boil. Now remove from the heat and process in a food processor thoroughly. Remove to a clean bowl and cool.
6. Note: This will make more Chile Jelly than needed for this one recipe but it can be made weeks in advance and held in the refrigerator. Also it is a good glaze for finishing a grilled chicken or baked ham.
Title: Camembert Pastry Parcels
Ingredients:
- 1 camembert cheese
- 2 -3 gooseberry preserves
- 1 egg
- 100 plain flour
- 50 butter
- 15 parmesan cheese
- 1 romano cheese
- 1 cayenne pepper
- 1 dry mustard
- egg
- water
Instructions:
1. Rub the butter into the flour.
2. Add the grated cheese, Cayenne pepper, and mustard.
3. Bind to a firm dough with some of the beaten egg and a little cold water.
4. Knead gently.
5. TIP: This pastry can be made the day before.
6. It can also be frozen.
7. Roll the pastry out thinly- But not TOOOOOO thin!
8. Cut the pastry into 3" squares.
9. Put a little Gooseberry Reserve in the centre of each square and top with a 1" cube of Camembert.
10. Brush the edges of the pastry with beaten egg.
11. Bring the edges of the pastry together on top to form a parcel (rather like a sack!), pinching the'neck' together, form a seal and snip off any excess pastry with scissors.
12. Brush each Camembert Parcel with beaten egg and place on lightly greased baking tray.
13. Bake at 200'C (400'F, Gas Mark 6) for 10-15 minutes, until the pastry is golden brown and serve straight away!
14. NOTE: It is very important to ensure the parcels are SEALED to avoid any Camembert Cheese leaking out!
15. ENJOY!
Title: Ila's Delightful Sugar Cookies
Ingredients:
- 4 butter
- 4 powdered sugar
- 1 1/2 granulated sugar
- 4 eggs
- 10 flour
- 1 1/4 baking soda
- 1 1/4 cream of tartar
- 2 vanilla
Instructions:
1. Cream butter, sugars and eggs until fluffy and mixed well.
2. Add flour, soda cream of tarter and vanilla; blending thoroughly.
3. Roll out onto lightly floured surface to ¼- ½ inch thickness.
4. Cut with cookie cutters. Sprinkle with sugar if desired.
5. Bake for 12-15 min at 325*.
Title: Noni's Sour Cream Chocolate Cake With Brown Sugar Icing
Ingredients:
- 1 1/2 sugar
- 5 baking soda
- 2 flour
- 2 salt
- 1 eggs
- 4 sour cream
- 2 brown sugar
- 2 butter
- 6 vanilla
- 6
- 1
Instructions:
1. Mix ingredients together.
2. Grease and flour a 9 x 13 pan.
3. Bake in 9 x 13 pan in a 350 degree oven for 45-50 minutes.
4. For Brown Sugar Icing: In saucepan, add brown sugar, butter and whipping cream. Bring to a boil.
5. Boil 1 Minute.
6. Add 1 tsp Vanilla.
7. Beat with mixer until cooled.
8. Spread on cooled chocolate cake.
9. Prep and cooking times include icing as well.
Title: Apple Crisp
Ingredients:
- 1 1/4 quick-cooking oats
- 1/4 unbleached all-purpose flour
- 1/4 brown sugar
- 1/3 unsalted butter
- 1/2 brown sugar
- 1/2 cinnamon
- 3 mcintosh apples
- 3 lemon juice
- 1
Instructions:
1. Put rack in bottom of oven. Preheat to 350°F.
2. Crisp: In a bowl, mix oat, flour and brown sugar. Add butter and stir well. Set aside.
3. Garnish: In another bowl, mix brown sugar and cinnamon. Add apples, lemon juice and stir well.
4. Spread the garnish in a square baking dish of 8 inches. Cover with the crisp. Cook in oven about 50 minutes. Let cool.
5. Serve lukewarm or at room temperature. Delicious with vanilla ice cream.
Title: Norwegian Sjokoladekake (Chocolate Cake)
Ingredients:
- 3 eggs
- 2 sugar
- 1 butter
- 2 1/2 margarine
- 3 all-purpose flour
- 3 baking powder
- 3 milk
- 1 butter
- 1/2 margarine
- 1 1/3 icing sugar
- 1 chocolate bar
- 2 coffee
- 4
Instructions:
1. Mix eggs and sugar until it looks white.
2. Melt butter/margarine and mix it in with the egg/sugar mix.
3. Stir in flour, baking powder, vanilla sugar and cocoa, and then stir milk in gradually while still stirring.
4. Stir until evenly mixed.
5. Bake in a long shallow pan at 180 C or 350 F for 25 - 35 mins in the middle of oven. Let cool.
6. Icing:
7. Melt butter/margarine and chocolate in saucepan.
8. Mix in icing sugar, vanilla sugar and coffee.
9. Stir until evenly mixed.
10. Put icing on cake when it is cool. Optional: Decorate with coconut, grated almonds, icing sugar, or sprinkles.
Title: Chocolate Cake Roll - Diabetic
Ingredients:
- 4 eggs
- 1/2 cream of tartar
- 2 skim milk
- 3/4 vanilla flavoring
- 2 all-purpose flour
- 1/4 baking powder
- 3/4 baking soda
- 1/3 salt
- 3 2% low-fat milk
- 1 vanilla flavoring
- 1/2
- 1/4
- 2/3
- 1/3
- 1
- 1/4
Instructions:
1. Spray jelly roll pan (15 x 10 x 1 inch) with Baker's Joy or grease well and.
2. lightly flour pan. Beat egg whites with cream of tartar at high speed until.
3. foamy. Add 2 tablespoons Sugar Twin, beat until stiff peaks form; set aside.
4. Beat yolks 5 minutes until thick and lemon colored. Blend in milk and flavoring; then add dry ingredients, mixing at low speed until moistened.
5. Beat 2 minutes at medium, scraping sides occasionally. Pour yolk mixture over whites, carefully fold by hand until evenly blended. Pour into pan and bake 7 minutes until done. Set 1 minute; loosen around edges. Invert onto towel, roll with towel from narrow end, leaving open side on bottom. Cool completely on a rack. Unroll; spread cake with Whipped Frosting to within 1/2 inch of edges. Save some frosting for garnish. Roll cake with frosting, decorating top of roll with frosting and toasted almond pieces. Chill until serving time. Cut into 1/2 inch slices.
6. WHIPPED FROSTING:.
7. Chill small mixer bowl and beaters in freezer. Add creamer and milk; whip.
8. until stiff peaks form, scraping bowl occasionally. Add Sugar twin, flavorings.
9. and blend. Refrigerate.
Title: Triple Chocolate Espresso Brownies
Ingredients:
- 1 water
- 2 water
- 1 eggs
- 1/3 walnuts
- 2 instant espresso coffee powder
- 1/2 chocolate-covered coffee beans
- 1/2
- 1
Instructions:
1. Heat oven to 350°F
2. Grease bottom only of 13x9x2 pan.
3. Mix all ingredients except Hot Fudge pouch and coffee beans in medium bowl, using spoon, about 50 strokes or until well blended.
4. Do not use electric mixer.
5. Spread in pan.
6. Squeeze Hot Fudge pouch 30 times or until fudge is softened.
7. Cut off spout at cut line.
8. Squeeze about 24 dollops of hot fudge onto the batter, using all of the hot fudge.
9. Sprinkle with coffee beans.
10. Bake 28 to 30 minutes.
11. Do not overbake.
12. Serve slightly warm for gooey brownies, or cool completely for easier cutting.
13. Cut into 2x2 inch bars.
14. Store covered.
Title: Chewy Salted Peanut Bars
Ingredients:
- 1 miniature marshmallows
- 3 corn syrup
- 2/3 butter
- 1/4 margarine
- 2 vanilla
- 1 salted peanuts
- 2
Instructions:
1. Heat oven to 350 degrees F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.
2. Remove partially baked crust from oven. Immediately sprinkle marshmallows evenly over crust.
3. Return to oven; bake 1 to 2 minutes longer or until marshmallows just begin to puff. Cool while making topping.
4. In large saucepan, heat corn syrup, butter, vanilla and peanut butter chips over medium heat, stirring constantly, just until melted and smooth.
5. Remove from heat. Stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate until firm, about 45 minutes. For bars, cut into 6 rows by 6 rows.
Title: Shelb's Christmas Gingerbread Cookies
Ingredients:
- 1/2 brown sugar
- 1 ginger
- 1/2 nutmeg
- 1/2 cinnamon
- 3/4 baking soda
- 1/2 margarine
- 1/4 milk
- 1/2 molasses
- 1/4 vanilla
- 1/4 lemon juice
- 2 flour
Instructions:
1. Sift together flour, spices, and baking soda; set aside.
2. In another bowl combine melted margarine and brown sugar together until well combined. Add milk, molasses, vanilla and lemon juice. Add flour mixture. Mix well.
3. Let chill in fridge for about an hour.
4. Preheat oven to 350°F.
5. Take cookie dough out of fridge, roll and shape into various shapes(gingerbread men, xmas trees, hearts, what ever tickles your fancy!) and decorate with sprinkles or chocolate chips for eyes, mouth, and buttons if desired.(you can wait until afterwards to decorate with icing too!).
6. Tranfer cookie shapes to ungreased cookie sheet and bake for 8-10 minutes.
7. Eat right hot of the oven or transfer to wire racks to cool.
Title: Zippedy Doo Dahs
Ingredients:
- 1 1/2 all-purpose flour
- 2 orange zest
- 2 lemons, zest of
- 1 baking powder
- 1/2 black pepper
- 1/4 ground cinnamon
- 1/4 salt
- 1/8 ground cloves
- 3/4 unsalted butter
- 1/2 light brown sugar
- 1/2 granulated sugar
- 1 egg
- 1/8 dried currants
- 1/2 raisins
Instructions:
1. Combine flour, lemon and orange zests, baking powder, black pepper, cinnamon, ground cloves,and salt and set aside.
2. Cream butter and both sugars until light and fluffy.
3. Beat egg into butter mixture.
4. Stir flour mixture into butter mixture until combined.
5. Add currants or chopped raisins and stir to combine.
6. Wrap in plastic and chill in fridge until firm (at least 30 minutes).
7. Once firm, roll dough into 2 large logs.
8. Sprinkle chopped nuts out onto a large platter and roll the logs in the nuts- pressing them so the nuts stick.
9. Wrap logs well in plastic and freeze at least 1 hour.
10. When ready to bake your cookies, preheat oven to 350 degreees F.
11. While oven is preheating, let dough sit on your counter to soften just enough to cut easily with a knife.
12. Using a sharp knife, cut off round slices from the dough log and place on GREASED cookie sheets.
13. Bake until golden brown, about 12 minutes (check at 10 minutes).
14. Cool on racks.
Title: Gluten Free Cranberry Walnut Chocolate Chip Cookies
Ingredients:
- 2 1/2 sea salt
- 1/2 baking soda
- 1/2 vanilla extract
- 1/2 cranberries
- 1/2 walnuts
- 1 dark chocolate
- 1/2
- 1
- 1/2
Instructions:
1. In a large bowl, combine almond flour, salt and baking soda.
2. In a smaller bowl, combine oil, agave and vanilla.
3. Stir wet ingredients into dry.
4. Mix in cranberries, walnuts and chocolate chips.
5. Form dough into ½ inch balls and press onto a parchment lined baking sheet.
6. Bake at 350° for 7-10 minutes.
7. Cool and serve.
Title: Waxy Oatmeal Cookies
Ingredients:
- 2 oatmeal
- 2 flour
- 1 cinnamon
- 1/2 salt
- 1 baking soda
- 1 hot water
- 2 eggs
- 1 sugar
- 1 brown sugar
- 1 raisins
- 2
Instructions:
1. Place all ingredients in at once and mix.
2. I pulsed the quick oatmeal in a food processor to achieve a finer texture.
3. Roll into ball size of walnut and roll in powdered sugar.
4. Bake on greased cookie sheet at 350° for 10-12 minutes. DO NOT OVERBAKE.
Title: Swedish Ginger Cookies
Ingredients:
- 4 1/2 butter
- 1/3 margarine
- 1 1/2 heavy cream
- 1 1/4 lemon juice
- 1/2 granulated sugar
- 3 corn syrup
- 1 flour
- 1 ground ginger
- baking soda
Instructions:
1. Preheat the oven to 350°F.
2. Melt the butter or margarine in a small saucepan.
3. Turn the heat off when melted and add lemon juice and syrup.
4. Whip the cream in a small bowl.
5. In a large bowl, sift flour, baking soda and ginger powder.
6. Mix in sugar.
7. Add butter/syrup and whipped cream to the sifted flour.
8. Mix well with a wooden spoon.
9. Place a piece of parchment paper on a baking sheet.
10. Make, with your hands, little round balls, about one inch in diameter.
11. Place the balls on the baking sheet flattening slightly.
12. Do not place them too close to each other as they spread.
13. Bake for about 12 minutes, they should still be a bit soft in the center as they harden when they cool.