lumicero/recipes-ing2inst huggingface dataset:
Title: Spooky Spider Cupcakes/Muffins for a Howling Halloween!
Ingredients:
- 200 butter
- 200 self raising flour
- 200 eggs
- 1 1/2 baking powder
- 4 vanilla extract
- 1/2 milk
- 1 chocolate chips
- 2 -4 chocolate
- 4 butter
- 100 icing sugar
- 100 vanilla extract
- 1 milk
- 1/2
- 1 -2
Instructions:
1. Pre-heat the oven to 180C/360°F.
2. This is a VERY easy all in one mix; simply put the softened butter into a large mixing bowl with the sugar, flour, cocoa, baking powder, beaten eggs and vanilla extract. Mix on slow with a hand mixer, incorporating all the dry ingredients gradually into the butter and eggs. Increase the speed to medium and then to high. Stop and add the milk, tablespoon-by-tablespoon, whisking in between each spoon until you have a smooth, silky mixture with no lumps. Add the chocolate chips or chocolate pieces and mix well.
3. Spoon the mixture into well-greased muffin tins, or tins lined with muffin cases - I do not use cases as a rule!
4. Bake in the pre-heated oven for 20 to 25 minutes, or until well risen - check with a wooden cocktail stick by pushing it in the middle of the cake, if it comes out clean, the cakes are ready.
5. Leave to cool for 5 minutes and then gently run a knife around the sides to release the cakes - or take the cakes out if they are in muffin cases. Put them on a wire rack and allow to cool completely before decorating.
6. Whilst the cakes are cooling, make the butter cream icing. Put the softened butter and icing sugar into a mixing bowl and mix thoroughly by hand with a fork. Add the vanilla extract and mix again before adding the cocoa powder - mix all the ingredients together and then add the milk if you need to loosen the mixture for spreading. The butter cream icing should be soft and silky - but should still hold its shape.
7. When you are ready to decorate the spider cakes, cut the liquorice Catherine wheels into "legs" that just dangle over the edge of the cake - mine were about 2" in length. Take the liquorice allsorts sweets/candy that have a white inside and a liquorice exterior - see photos - gently make a hole in the centre with a cocktail stick and push in a small sliver of liquorice to make the eyes. Choose a red or orange liquorice allsorts sweet/candy, which is layered - see photo - and cut each sweet/candy into 4 pieces for the mouth.
8. Gently push the legs into the top of the cake at intervals - the icing will go over the top to keep them in place later, so do not worry how they look! You need 8 legs per spider - of course! Spoon on some chocolate butter cream icing to cover the legs and come within 1/2" of the edge - make it look "hairy" by stippling with a fork. Then place two eyes in the top, finishing off with a mouth! Continue to decorate all the cakes in this way, place them all on a plate with some extra sweets/candy scattered around them, and watch the looks of delight on the children's faces when they see them!
Title: Pineapple-Lemon Upside-Down Cake
Ingredients:
- 1 sugar-free lemon gelatin
- 1 egg
- 1 sugar
- 2 vanilla
- 3/4 all-purpose flour
- 1 baking powder
- 3/4 salt
- 1
- 1/4
Instructions:
1. Heat oven to 375°F.
2. Line a round cake pan with waxed paper and then spray with a non-stick cooking spray.
3. Spread the crushed pineapple evenly in pan; sprinkle with the dry gelatin.
4. Combine flour, baking powder and salt, set aside.
5. With electric mixer, beat egg and egg whites in small bowl for about 5 minutes or until thick and lemon color.
6. Transfer egg mixture to medium bowl and gradually beat in sugar.
7. Add enough water to pineapple juice to measure 1/3 cup.
8. Beat the pineapple juice and vanilla into egg mixture using low speed of electric mixer.
9. Gradually add the flour mixture, beating just until smooth.
10. Pour into prepared pan and bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
11. Immediately loosen cake from edge of pan and invert cake onto serving plate.
12. Carefully remove the waxed paper.
13. Serve warm.
Title: Real English Custard from Scratch
Ingredients:
- 4 cornflour
- 1/4 milk
- 6 vanilla
- 1 caster sugar
- 1/2
Instructions:
1. In a bowl beat the yolks and cornflour by hand with a whisk until well combined.
2. Heat the milk and the vanilla in a heavy based saucepan.
3. Add the yolk mixture and the sugar.
4. Stir constantly (in a figure 8 to get all the sides) over a medium-low heat for about 10 minutes OR until it is thick and coats the back of the spoon. Never let it boil as the bottom of the pan will burn and all you will taste is burnt custard.
5. Rest for 10 minutes and serve warm.
Title: Strawberry Dream Pound Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 5 frozen strawberries
- 1
Instructions:
1. Mix all ingredients together and pour into a greased and floured bundt or tube pan.
2. Bake 45 minutes in a 350-degree oven.
Title: Apple Roll
Ingredients:
- 8 cinnamon
- 2 apples
- 4 brown sugar
- 4
Instructions:
1. Roll the pastry into long strips.
2. Peel and chop apples finely, and spread over surface.
3. Sprinkle with sugar and cinnamon.
4. Roll up like a Swiss roll.
5. Bake in the oven, on the middle shelf, for 45 minutes at 375 degrees Fahrenheit.
Title: Pineapple-Walnut Dip
Ingredients:
- 1 cottage cheese
- 1/2 sour cream
- 1 pineapple
- 1 walnuts
- 1/2 lemon juice
- 1/4 lemon, zest of
Instructions:
1. Cream the cottage cheese in a blender or food processor or with an electric mixer.
2. Blend in the sour cream.
3. Add all the other ingredients and mix well.
4. Cover and chill.
5. SUGGESTED DIPPERS: Vanilla Wafers, Chicken, Pears, Strawberries
Title: Sugar Free Filled Strudel Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1 butter
- 1 egg
- 1 plain yogurt
- 2 artificial sweetener
- 1 1/2 raisins
- 1/2 walnuts
- 1 egg
- 1
Instructions:
1. Sift together flour, baking powder, and sugar substitute Cut in the margarine until mixture resembles a coarse meal. Add yogurt and egg; mix.
2. together to form a firm dough. If dough is too sticky, add a little more flour. Refrigerate dough overnight.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Divide dough into three pieces. On a clean, floured surface, roll out each piece of dough to 1/8 inch thickness. Spread with the sugarless jam, then.
5. sprinkle with the nuts and raisins. Roll the dough up tightly like a jelly roll. Brush each roll with beaten egg, and bake for 10 to 15 minutes. Rolls should be golden brown. While they are still hot, cut on a diagonal into 1 inch thick slices, and let cool.
Title: Heath Pudding
Ingredients:
- 3 French vanilla pudding mix
- 3 chocolate pudding mix
- 3 1/2 graham cracker crumbs
- 4 milk
- 1
- 4
Instructions:
1. whisk french vanilla with two cups of milk for two minutes in a medium bowl.
2. whisk chocolate pudding in a seperate medium bowl with remaining two cups of milk for two minutes.
3. store pudding in fridge and let set.
4. while its setting spread an even layer of graham cracker crumbs in a 13x9 in pan (about 1/4 in thick).
5. pour first layer of pudding (which ever flavor) over crust.
6. then layer with half of whip cream, spreading it over evenly.
7. add another layer of graham cracker cumbs as thick as the first.
8. crush up 2 heath bars and sprinkile over crumbs.
9. repeat with remaing pudding flavor and remaining whip cream.
10. sprinkle top lightly with curmbs and crush up last two heath bars and sprinkle on top.
11. fridgerate until served.
Title: Walnut Torte B-G-H
Ingredients:
- 1/2 sugar
- 1/2 shortening
- 4 vanilla
- 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 1 milk
- 1/3 cream of tartar
- 4 sugar
- 1/8 walnuts
- 1 sugar
- 3/4
- 1/3
- 1 1/2
Instructions:
1. Oven 350ºF.
2. Grease and flour two 8x1-1/2-inch or 9x1-1/2-inch round cake pans; set aside.
3. CAKE BATTER:.
4. In a medium mixing bowl beat together the 1/2 cup sugar and shortening with an electric mixer on medium speed until fluffy.
5. Add egg yolks, one at a time, beating 1 minute after each addition.
6. Add vanilla.
7. Stir together flour, baking powder, and salt.
8. Alternately add flour mixture and milk to egg mixture, beating on low speed after each addition until combined. Spread evenly into prepared pans; set aside.
9. MERINGUE:.
10. In a large mixing bowl beat egg whites and cream of tartar until soft peaks form (tips curl).
11. Gradually add the 1 cup sugar, beating until stiff peaks form (tips stand straight).
12. By hand, fold in walnuts.
13. Spread meringue evenly over batter in pans. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.
14. Cool 10 minutes.
15. Carefully loosen cakes from pans; invert pans to remove cakes.
16. Cool cakes completely, meringue side up, on wire racks.
17. CHOCOLATE WHIP:
18. In medium mixing bowl combine the 3/4 cup sugar and cocoa powder.
19. Gradually stir in whipping cream.
20. Beat just until soft peaks form.
21. ASSEMBLY:.
22. Place a cake layer on a serving plate. Spread half of the chocolate whip over layer.
23. Top with second cake layer; spread top with remaining chocolate whip.
24. Cover loosely.
25. Chill 30 minutes or up to 6 hours.
Title: Coconut-Layered Pound Cake
Ingredients:
- 16 sweetened condensed milk
- 14 flaked coconut
- 2 2/3
- 1/2
- 1
Instructions:
1. Cut cake horizontally into 4 layers.
2. In a small bowl, combine the milk, coconut and almonds.
3. Place bottom layer on a serving plate; top with half of the coconut mixture, one layer cake and 1/2 cup frosting.
4. Repeat layers so that the top ends frosted. Enjoy!
Title: Ginger Molasses Bundt Cake
Ingredients:
- 3 1/4 flour
- 5 ginger powder
- 3 baking soda
- 2 cinnamon
- 1/4 salt
- 1 light molasses
- 1 1/4 sugar
- 1/4 sour cream
- 2 eggs
- 3 vanilla
- 1 boiling water
- 1
Instructions:
1. Set oven to 350° (oven rack to second-lowest position).
2. Grease and flour a 12-inch Bundt pan (shake out excess flour).
3. Sift the flour, ginger, baking soda, cinnamon and salt together in a small bowl.
4. Add a medium bowl, beat or whisk the molasses, sugar, sour cream, eggs and vanilla until well blended.
5. Whisk in 1 cup boiling water and oil, then the dry ingredients; mix well to combine.
6. Transfer to prepared pan.
7. Bake for about 45-50 minutes, or until cake test done.
8. Cool in pan for 20 minutes, then invert to a plate to cool completely.
9. Serve slices of cake drizzled with caramel topping and a dollup of whipped cream.
10. Delicious!
Title: Mocha Creams
Ingredients:
- 50 dark chocolate
- 300 instant coffee granules
- 3 warm water
- 1 caster sugar
- 1
- 1/4
- 1/3
Instructions:
1. Stir chocolate and 1/4 cup cream in a small saucepan over low heat unil smooth.
2. Divide among 4 serving glasses.
3. Swirl around to coat the sides.
4. Refrigerate.
5. Mix coffee with warm water until dissolved.
6. Cool.
7. Beat cream til soft peaks form.
8. Beat egg while til soft peaks form adding sugar 1 tablespoon at a time until sugar is dissolved.
9. Fold in nuts.
10. Divide cream mix among the 4 glasses.
11. Top with remaining nuts.
Title: Apple Pie Toast
Ingredients:
- 2 butter
- 1 apple
- 2
- 1
- 1/2
Instructions:
1. Step 1: Put two pieces of toast in the toaster for about 1 minute on medium heat.
2. Step 2: Take out bread after 1 minute and spread the butter on each half(split butter in half then put each half on the bread.
3. Step 3: Sprinkle cinnamon sugar on buttered toast.
4. Step 4: Dice apples into cubes (about 1/2 inch).
5. Step 5: Drizzle caramel on apples .
6. Enjoy!
Title: Fudge Blossom Cookies
Ingredients:
- 1/4 butter
- 1 egg
- 1 water
- 2 walnuts
- 3/4 - 1
- 48
Instructions:
1. Preheat oven to 350 degrees.
2. Cut butter into cake mix in large bowl, until mixture resembles coarse crumbs.
3. Stir in egg and water until well blended.
4. Shape dough into 1/2 inch balls and roll in the walnuts, pressing nuts gently into dough.
5. Place about 2 inches apart on ungreased cookie sheets.
6. Bake for 12 minutes or until puffed and nearly set.
7. Place a chocolate star in the center of each cookie and bake for 1 minute more.
8. Cool for 2 minutes on cookie sheets, then move to wire racks to cool completely.
9. Makes 4 dozen cookies.
Title: Soft Molasses Spice Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 vegetable shortening
- 1 1/2 granulated sugar
- 1/2 sugar
- 2 dark molasses
- 4 eggs
- 1/2 flour
- 2 1/4 salt
- 2 1/4 baking soda
- 1 1/2 ground ginger
- 1 1/2 ground cloves
- ground cinnamon
Instructions:
1. In a large bowl, cream butter and shortening until well mixed, 1-2 minutes.
2. Add sugar and beat until light and fluffy, about 3 minutes.
3. Beat in molasses and eggs until smooth, set aside.
4. In another bowl sift the dry ingredients.
5. Gradually mix dry into the creamed mixture until dough is blended and smooth. The dough will be sticky.
6. Refrigerate a half hour to make it easier to handle.
7. Roll dough into 1" to 1 1/2" balls and roll in granulated sugar.
8. Place 2" apart on greased cookie sheets.
9. Bake in preheated 350 degree oven for about 11 minutes.
10. Don't overbake!
11. Cool and Enjoy!
Title: Buche De Noel / Yule Log Cake
Ingredients:
- 4 eggs
- 2/3 sugar
- 1 vanilla
- 1 cake flour
- 1/2 butter
- 2 2/3 confectioners' sugar
- 1/3 half-and-half cream
- 2 milk
- 1/2 vanilla
Instructions:
1. Butter a 10 X 15 inch jelly roll pan. Line with parchment paper and butter that as well. Preheat oven to 370°F.
2. In a mixer (a hand mixer and sturdy deep bowl work as well), beat the eggs until they are very thick and light colored (this takes about 7 minutes). Continue beating and add the sugar in 1 tablespoon at a time, allowing each spoonful to mix in before continuing with the next. Beat in the vanilla as well.
3. Stop the mixer and sift 1/2 cup cake flour on top of the batter. Using a spatula, gently stir the flour into the batter. Sift the final 1/2 cup flour on top and then very gently fold this into the batter. You want to stop as soon as all the flour is integrated into the batter. This will give you a lovely, airy cake.
4. Pour and spread the batter into the prepared pan and bake for just 10 minutes. Do not overbake or the cake will be too stiff to roll without breaking.
5. As soon as you take it out of the oven, turn the cake out onto a clean dishtowel (I’ve seen people recommend that you put powdered sugar on the dishtowel so that it doesn’t stick, but I don’t find this necessary). Remove the parchment paper and allow the cake to cool for a couple of minutes. While it is still warm, roll the cake up from one of its short ends with the dishtowel inside (this way the cake gets used to being rolled and won’t tear when you fill it and roll it back up). Allow the cake to cool completely.
6. Unroll the cake, and spread about 1/2 of the chocolate buttercream (recipe below) evenly on top. Carefully roll the cake back up and neatly place on your serving dish.
7. Chocolate Buttercream: Cream the butter in a small bowl.
8. Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
9. Beat with an electric mixer, until the desired texture is achieved.
10. Optional: To enhance the yule log effect, cut off the ends at an angle and use these to create stubs on the log (they’re supposed to look like cut off branches), attaching them with some buttercream.
11. Frost the outside of the log and, using a fork, trace irregular lines in the frosting to give it a woody effect. Cover the cake carefully with plastic wrap and allow it to “age” in the refrigerator for several hours.
Title: Whole Wheat Canola Oil Pastry
Ingredients:
- 1 3/4 whole wheat flour
- 1/2 salt
- 1/2 canola oil
- 3
Instructions:
1. Whisk flour& salt together.
2. Pour in oil; stir with fork to form a crumbly paste.
3. Drizzle in water, 1 tbsp at a time, stirring with fork just until pastry clumps together.
4. Gather pastry together& place between sheets of waxed paper- I save the insides of cereal boxes for this purpose- roll out to a 13 inch circle.
5. Fit pastry into a 9 inch pie plate, pressing& patching as necessary; trim edges& press with tines of a fork.
Title: Gooey Butter Cookies
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1 egg
- 1/2 vanilla
- 1 confectioners' sugar
Instructions:
1. Cream together cream cheese and butter.
2. Add egg and vanilla, then cake mix.
3. Refrigerate for at least 1 hour or until cookie dough is firm.
4. Roll in 1 inch balls, then roll in confectioner's sugar.
5. Preheat oven to 350*.
6. Bake cookies on ungreased cookie sheet for 10-15 minutes or until cookies are slightly firm to touch.
7. Wait a minute or two before removing cookies to cooling racks.
8. Dust with confectioner's sugar.
Title: Chocolate Mousse With Mocha Whipped Cream
Ingredients:
- 1 butter
- 3 eggs
- 2 salt
- 1 confectioners' sugar
- 1/2 heavy cream
- 1 vanilla
- 1 rum
- 1/2 heavy cream
- 1 instant coffee
- 1 confectioners' sugar
- 1/4 vanilla
Instructions:
1. For mousse:
2. Melt butter and chocolate in a small heavy saucepan over very low heat. Stir until smooth; set aside. In small bowl of mixer, beat egg whites and salt until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form. Add 1 cup heavy cream; beat until stiff and well blended; set aside.
3. In large bowl of mixer, beat egg yolks, 1/4 cup sugar and the vanilla or rum until well blended. Fold in chocolate mixture; then gently fold in egg-white mixture just to blend. Spoon into 4 dessert cups. Chill several hours. Serve topped with mocha whipped cream.
4. For mocha whipped cream:
5. In small chilled bowl of mixer, whip with chilled beaters 1/2 cup heavy cream, 1 teaspoon instant coffee, 1 tablespoon confectioner's sugar and 1/4 teaspoon vanilla until soft peaks form.
Title: Individual Italian Wine Cakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 2/3 granulated sugar
- 2 eggs
- 1 orange zest
- 2/3 sweet dessert wine
- 1 all-purpose flour
- 1 1/4 red seedless grapes
- 2 granulated sugar
Instructions:
1. Preheat oven to 375°F with rack in middle. Generously butter 6 jumbo muffin cups and dust with flour, knocking out excess.
2. Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
3. Beat butter with 2/3 cup granulated sugar using an electric mixer at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in zest.
4. Add flour mixture in 2 batches alternately with wine, beginning and ending with flour and mixing until just incorporated.
5. Toss grapes with remaining tablespoon flour, then fold into batter.
6. Divide batter among jumbo muffin cups. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden and springy to the touch, 18 to 20 minutes. Cool in pan 5 minutes, then loosen with a knife and remove. Cool to warm, 5 to 10 minutes more.
7. Cakes can be baked in 12 standard muffin cups. Bake 16-18 minutes.
Title: Frozen Chocolate Chunk Cookie Mud Pie
Ingredients:
- 1 butter
- 1/4 vanilla ice cream
- 1 pecans
- 1 walnuts
- 1/2 non-dairy whipped topping
Instructions:
1. PREHEAT oven to 325°F Lightly grease 9" springform pan. Place cookies in zipper plastic bag. Close and crush with rolling pin until crumbs form. Combine cookie crumbs with butter. Press into bottom of pan.
2. BAKE 10 minute Let cool in pan.
3. SPOON ice cream onto cookie shell. Freeze 1 hours.
4. SPREAD fudge topping on top of ice cream. Top with pecans. Cover and freeze 3 hours or overnight. To serve, cut into wedges. Top with whipped cream.
5. TIP: To toast, spread pecans or walnuts in a single layer in a shallow baking pan. Bake at 350°F for 8 minute or until light golden brown, stirring occasionally.
Title: Ethyl's Sugar Cookies
Ingredients:
- 3/4 unsalted butter
- 1 sugar
- 2 eggs
- 1/2 vanilla
- 2 1/2 baking powder
- 1 salt
- 1
Instructions:
1. Cream butter and sugar.
2. Add eggs and vanilla.
3. Add salt and baking powder.
4. Add flour.
5. Chill for 1 hour.
6. Roll out about 1/2 inch thick and cut out cute shapes.
7. Bake at 350 for 8-10 minutes.
Title: Big Soft Ginger Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 1/4 all-purpose flour
- 2 ground ginger
- 1 baking soda
- 3/4 cinnamon
- 1/2 ground cloves
- 1/4 salt
- sugar
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Beat in egg and molasses.
3. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture.
4. Roll into 1-1/2-in. balls, then roll in sugar.
5. Place 2 inches apart on ungreased baking sheets.
6. Bake at 350 degrees F for 10-12 minutes (start checking the cookies at 8 minutes) or until puffy and lightly browned.
7. Remove to wire racks to cool.
Title: Lavender and Rosemary Spiced Walnuts
Ingredients:
- 2 walnut halves
- 1 1/2 sugar
- 1/2 water
- 1 ground cinnamon
- 1 sea salt
- 1 fresh rosemary leaf
- 1 butter
Instructions:
1. Preheat oven to 350 degrees.
2. Butter a baking pan and spread the walnuts. Bake for 5 minutes, stirring once, until lightly browned and fragrant. Set aside.
3. In medium saucepan, combine the sugar, water, cinnamon, and salt. Over medium heat, boil without stirring until the mixture reads 238 degrees F (soft ball stage) on a candy thermometer. The sugar syrup is very hot, so take caution.
4. Remove from the heat and stir in the lavender, rosemary, and walnuts. Work quickly and stir gently until all of the nuts are coated.
5. Transfer the nuts to the buttered baking sheet and spread them in an even layer, separating them with two buttered forks.
6. Cool. Stir in an airtight container at room temperature or in a heavy plastic bag in the freezer.
7. *By crushing the lavender with a mortar and pestle instead of a spice grinder, you can release the essential oils and still keep the buds partially intact. This gives the nuts more visual appeal, because you can see the bits of lavender florets in the sugar coating.
Title: Sparkling Candy Corn Cookies
Ingredients:
- 1 butter
- 1 1/2 granulated sugar
- 1 egg
- 2 orange zest
- 2 salt
- 1/8 all-purpose flour
- 3 baking soda
- 1/2
Instructions:
1. Line bottom and sides of a 9x5 inch loaf pan with waxed paper or plastic wrap. Set aside.
2. Combine butter and 1 cup granulated sugar in a large bowl; beat at medium speed until creamy.
3. Add egg, orange juice,orange zest and salt.
4. Combine, beating until well mixed.
5. Reduce speed to low; add flour and baking soda. Beat until well mixed.
6. Divide dough into thirds.
7. Press one third of white dough evenly onto bottom of prepared pan.
8. Place another one third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan.
9. In another bowl, place remaining one third of dough. Add small amount of yellow food color; mix until color is well blended. Press yellow dough over orange dough in pan.
10. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
11. Place remaining 1/2 cup granulated sugar in large bowl; set aside.
12. To bake cookies, invert loaf pan to remove dough. Peel off waxed paper.
13. Place layered dough onto cuttingsurface. Cut loaf crosswise into 1/4 inch slices using sharp knife, trimming edges to make even.
14. Cut each slice into 5 or 6 wedges. Place 1 inch apart onto ungreased cookie sheets.
15. Bake in a preheated 375 degree oven 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets.
16. Immediately place warm cookies in bowl with sugar, roll in sugar to coat.
17. Place cookies onto cooling rack. Cool completely.
18. Store in loosely covered container.
Title: Hazelnut Rice Krispie Treats
Ingredients:
- 3 -4 butter
- 3 -4 marshmallows
- 1
- 6
Instructions:
1. In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Add in the Liquid Creamer and keep stirring until slightly bubbly (About 3-5 minutes). Remove from heat.
2. Stir in the Rice Krispies cereal coating them well with the melted marshmallow mixture.
3. Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper.
4. Cut into squares when the mixture cools. About 30-45 Minutes.
5. Makes 24 squares.